Dec 29, 2011
1/2 cup goji berries
2 1/2 cups frozen mango
1/2 cup young coconut meat
6-8 oranges, juiced
2 pinches cayenne (optional)
1 pinch sea salt
Blend all ingredients in Vita-Mix on high for 30-40 seconds.
Recipe if from everydayraw.
Dec 13, 2011
Once in a while I crave cereal - not store-bought cereal, but something in a bowl with milk over it and being inserted into my mouth via spoon. Don't get me wrong, I love my smoothies, but this is a way to put most of my smoothie in a bowl and chew it, rather than drink it. I found this recipe a couple of years ago and I have no idea where it came from, but I've made it into my own version anyway.
1 pear cored and cut into cubes
1 banana cut into slices
2 dates cut into pieces
2 tbsp. hemp seeds
2 tbsp. ground flax seeds
1/2 tbsp. carob powder
(you can add chopped almonds as well -adds a little crunch)
Dec 8, 2011
So the menus for tonight was a green smoothie, an Asian kale salad, zucchini with garlic white sauce and coconut carob haystacks. Everything was similar to my first class, but prepared differently. It sure was fun and it didn't feel like work. That's what I love about doing this!
May the journey continue to snowball! :)
Dec 7, 2011
I'm in love with this cake! I couldn't believe how delicious this was! Whenever I go to RAW restaurants I order one of their desserts because they look so amazing in the refrigerators just calling out to me. The work put into this was moderately easy. There's soaking involved and scraping those impossible little vanilla beans. Does Pampered Chef have anything to make that job easier? This recipe was from my RAWlicious book....which if you haven't noticed by now, it's one of my favorites! It called for agave nectar, but I used maple syrup instead. Reason being that agave is actually not that healthy for us and has higher levels of fructose than corn syrup. AND it's not even made from natural ingredients. NICE! A lot of raw foodists use agave, but I have put a halt on it! Shame.... So, I'm not sure if that's why my crust was a little crumbly. Perhaps next time I'll use honey to have it gel better.
I had to use a little cocoa b/c it's all I had, but cacao is better since it has magnesium in it to support heart health....and it's just all around better than cocoa which is processed and stripped of it's nutrients. Poor cocoa!
This cake is HUGE! You'll definitely want to save this for when you have guests! It is now sitting in my refrigerator looking at me saying, "Really? Do you think you're going to eat all of me? Did you feel how much I weighed?"
It's a little pricey to make this cake, so put it together once in a great while.
For the base:
3 cups almonds, soaked for 2 hours
1 cup pecans, soaked for 2 hours
1/4 cup agave
Seeds of 2 vanilla pods
1/2 tsp. sea salt
In a food processor, grind the almonds and pecans until fine. Add the agave, vanilla seeds and salt. Process all the ingredients together until a sticky, crumble-like base is formed. You may need to stop and scrape down the sides. Press into a springform cake tin or quiche tin with removable base. Make puncture holes in the base using a fork and put it in the refrigerator while you make the topping.
For the topping:
4 cups pitted dates, soaked in warm water
1 1/2 cups coconut oil
1 cup cacao powder
Seeds of 1 vanilla pod
1 tsp. sea salt
Blend the dates with a little of the soak water (keep some on reserve if you need more) in a power blender or food processor. Add the coconut oil, cacao powder, vanilla seeds, avocado, and salt. Blend until all ingredients are mixed through. (This part didn't work out so well for me. I actually needed to dump it all out into a bowl and mix by hand due to overheating). Transfer into the cake or quiche tin and spread evenly. Decorate with cacao beans and pecan nuts (optional). Refrigerate for at least 1 hour. Keep it in the refrigerator. Enjoy!
Dec 6, 2011
All I have to say is....DELICIOUS! You can even do without the cashews to make it nut-free! My daughter helped me with this one tonight....peeling, grating, etc. She loved it - and she's 3! It is a little time-consuming with the grating, BUT it's so worth it! Honestly, it probably took longer because my daughter wanted to do everything. ;)
This is definitely a great side-dish. You can follow it up by some sweet-chili cashews to give your palette some more zing. Enjoy!
2 cups grated red cabbage
2 cups grated green cabbage
2 cups thinly grated zucchini (approx. 2)
1 1/2 cups grated carrots (approx. 2 big ones)
1/2 onion, chopped
2 scallions, finely sliced
1 cup loosely packed cilantro, then chopped
1/3 cup cashew nuts
1 tbsp. black sesame seeds (this is for color...I used white b/c it's all I had)
Combine all ingredients, except for sesame seeds, in a large bowl. Pour thai sauce over vegetables and mix well. Sprinkle sesame seeds on top.
1 red bell pepper
1 cup olive oil
1 tsp. chili flakes or cayenne pepper
2 tbsp. lemon juice
2 tbsp. apple cider vinegar
3 tbsp. tamari
1 1/2 tbsp. raw honey
3 cloves garlic
1 inch piece ginger, peeled
1 tsp. curry powder
1 tbsp. cilantro
1/2 tsp. sea salt
Blend all ingredients together in a power blender.
Dec 4, 2011
This is a new love of mine! With a creamy texture and delicious taste, it takes the cake on any guacamole I've ever made. It's fast, easy and inexpensive. Don't forget to keep the avocado seeds...they help your guacamole to stay green, so put them back in once you're finished processing!
2 large avocados
1/8 cup olive oil
1 handful cilantro (I put the entire bunch in)
1 lemon, juiced
sea salt to taste
Put all ingredients into you power blender or food processor and blend until smooth and creamy.
Dec 2, 2011
Here are some ways in which our bodies benefit from wheatgrass juice.
1. Prevents Alzheimer's Disease by removing heavy metals from the system.
2. Body Building: Remember those amino acids? They are the building blocks for protein and wheatgrass is reported to be 50% protein. MOVE OVER BEEF!
3. Lowers high blood pressure
4. Reduces cancer risk due to high chlorophyll and beta-carotene found
5. Reduces inflammation due to the high alkalinity properties
6. Weight control is maintained by relieving the body of cravings
7. Has the ability to stabilize blood levels for diabetics
8. Prevents tooth decay, gum bleeding and bad breath....as well as body odor!
AND MANY MORE!
Aren't these reasons enough to say, "Grande Shot of Wheatgrass" versus "Grande Cappuchino"?
Dec 1, 2011
Raw ice cream? Really? YES! Welcome to one of my favorite kinds! I love how I can create and still enjoy pretty much anything with natural foods. The cacao nibs give this ice cream a nice texture and taste. What I like about eating raw ice cream is that I feel satisfied....I don't need to keep scooping more into my bowl because I can't get enough artificial sugar!
RAW ice cream does harden more than regular ice cream, so when you'd like some, let it sit out for about 10 minutes to thaw a bit in order to make scooping a little easier. I also did not use an ice cream maker. I took it out once to stir and placed it back in the freezer. This recipe is from everydayraw by Matthew Kenney.
1 cup raw cashews, soaked 1-2 hours
1/2 cup young coconut meat (I used a banana in mine b/c it's all I had)
1/2 cup maple syrup
1 1/4 cup water
1 tbsp. vanilla extract
1 vanilla bean, scraped
pinch sea salt
1/2 cup coconut oil
2 tbsp. spinach juice (optional)
2 tbsp. peppermint extract
1/4 cup cacao nibs
Blend all ingredients except the cacao nibs in a high-speed blender. Mix until very smooth. Pour into an ice cream maker, add cacao nibs, and follow manufacturer's instructions. Yields 1 quart.
These are a perfect little party snack or everyday snack with a little bit of zing! I just made these yesterday and they are SO yummy! One adjustment I will make next time is to let them "air dry" a little after they dehydrate so that the honey hardens before putting them in a bowl. If you don't have a dehydrator, you can put these in your oven on the lowest setting. Technically they won't be raw because it will exceed 118 degrees, but sometimes you have to make do with what you have. Enjoy!
2 cups raw cashews
2 tbsp. raw honey
1/2 tsp. sea salt
1 tsp. cayenne pepper
1 tsp. curry powder
Make a blend of honey, salt and spices. Add a little water if required. Roll the cashews in the mix and dehydrate overnight for 8-12 hours or until dry.
Nov 30, 2011
I just made these last night to see whether they compared to the other brownies I make and I have to say, hands-down, I love this recipe more! Now, I love my Vitamix, don't get me wrong, but making brownies in it is one of the more frustrating processes because it tends to overheat and shut down for 30 minutes. I don't own a food processor, YET, but after last night's episode of my Vitamix shutting down 4 times, was enough to get me motivated to purchase one. The recipe actually calls for a food processor.... I like these because they are smooth and rich. I decided to coat them in coconut because that's how much I love coconut AND it looks prettier!
3 cups walnuts
3 cups dates (I love Medjool)
1 cup cacao powder
1/2 - 3/4 cup unsweetened coconut flakes
1/3 cup raw honey
Process the walnuts until finely ground. Add the dates and process again. Process remaining ingredients. Press mixture down in a glass brownie pan and serve. You can also roll into balls for brownie bites and roll in coconut. I like mine refrigerated for a bit. Enjoy!
Nov 29, 2011
Nov 26, 2011
2 heads cauliflower, finely ground in a food processor
1/2 cup fresh lemon juice
1 cup olive oil
1 tbsp. plus 1 teaspoon black pepper
3/4 teaspoon sea salt
1 bunch fresh parsley, stems removed
1 bunch fresh mint, stems removed
1 bunch fresh cilantro, stems removed
One 13-ounce jar pitted Greek olives
In a large mixing bowl, combine all of the ingredients and mix thoroughly. Serves 4.
Nov 22, 2011
2 cups broccoli, cut in small pieces
1 apple cubed
4 stalks celery, diced
1 cup grapes, sliced in half
1 cup walnuts (which have been soaked for 2 hours)
1/2 cup apple cider vinegar
1/4 cup olive oil
Mix all ingredients in a bowl. Enjoy!
Nov 20, 2011
Try this VERY simple mousse recipe and in just a few bites, that sweet side of you will be satisfied.
1 cup cacao
1/4 cup coconut oil
3/4 cup maple syrup (the real stuff....not Aunt Jemima) Grade B is best
1/4 cup water
Blend all together until creamy and enjoy! Don't forget to lick the spoon on this one. :)
Nov 19, 2011
4 portobello mushroom caps, stems removed
Gently toss Portobello mushrooms with remaining ingredients. Spread on Teflex dehydrator sheets and dehydrate for 1-2 hours, until soft.
Looking for a salad that packs a punch? This is it! I already mentioned the abundant benefits of kale. This is a delicious salad as avocado is smothered over the leaves to make a tasty dressing. Try it today...or tomorrow...or next week. ;) You're going to love it! Everyone at my class thought it was divine!
The key to this recipe is to massage. It breaks down the enzymes to make them more digestible. Don't be afraid to give this leafy green some love.
1 head kale, shredded
1 c. tomato, chopped
2 tbsp. olive oil
1 tbsp. lemon juice
celtic sea salt, to taste
½ teaspoon cayenne (optional if you like a little heat)
In mixing bowl, mix the kale and olive oil and massage with hands for 5 minutes. Add avocado and massage for another five minutes. This will wilt the kale and make it easier to digest. Then add the remaining ingredients. Toss and enjoy!
Nov 18, 2011
Meat of 2 young coconuts
1 1/2 cups coconut water
1 cup pumpkin cubes (about 1-inch cubes) or butternut squash
8 organic dates or 1/3 cup pure maple syrup (I used dates)
1 pinch nutmeg, cinnamon, or pumpkin pie spice (I used pumpkin pie spice)
1 cup organic alfalfa sprouts
3 cups fresh strawberries
3 tbsp. raw honey
1 large head Romaine lettuce
1/4 medium beet (optional for a deep red color for the soup)
You can also add a little Stevia for added sweetness, but I like it just the way it is.
Blend until very smooth. Best when served immediately, but it will last in the refrigerator for 2 days. Makes 2-3 servings.
Nov 17, 2011
1/4 cup Dijon mustard
1/4 cup raw honey
1 tsp. sea salt
1/4 cup lemon juice
1/3 cup purified water
Blend all together until mixed. Refrigerate for up to 2 weeks.
Yields 1 1/2 cups
Today I'm having this dish for lunch. It's fast, easy and relatively inexpensive. The fragrance of the marinara sauce is delightful and poignant to the nose! I've posted pics of the spiralizer I use to make my zucchini into instant pasta. It's from World Cuisine and can be found on amazon.com for $40. The technical name is Vegetable Slicer.
Recipe: Serves about 4
2-3 medium tomatoes
1/2 c. fresh lemon juice
2 tbsp. olive oil
2 tbsp. onion
3 cloves garlic
1 c. sun-dried tomatoes
pinch sea salt
In a high-speed blender, combine all of the ingredients and blend until smooth. Spiral 6 zucchini and pour sauce over it in a large bowl. Toss until zucchini is covered. Enjoy!
Nov 16, 2011
The Green Smoothie is one of my favorites because it's filled with substance! Smoothies are endless, so please, don't let this one be it for you, although it is a staple for me because the ingredients and measurements are locked into my brain. Here's the one I demonstrated last night at the class.
1 banana (this makes it creamy)
a handful of spinach (or any leafy green)
1/2 cup frozen fruit (berries will turn it into a different color, but still delicious!)
3 tbsp. hemp seeds
2 tbsp. flax seeds
almond milk to desired consistency
a pinch of cinnamon
Blend until smooth!
I enjoy this as my entire meal for breakfast. I haven't touched coffee in years and yet, I don't have that 1 o'clock tired feeling. My daughter really enjoys these as well. The picture above was of her over a year ago drinking a smoothie. This one was made with blueberries.
This recipe was received from www.learningrawfood.com.
1 or 2 bunches of kale, washed
3/4 C Thai coconut water
2 cloves garlic, peeled
1/2 C fresh lemon juice
2 tsp sea salt
1 1/4 C raw pine nuts, sunflower seeds and or cashews (or any combination)
1/4 C stone-ground mustard
2+ TBS nutritional yeast
After washing the kale, take the large stems out by running a knife along the edges of the stems. Tear the kale into bite size pieces and place in a large bowl.
Combine the coconut water, garlic, lemon juice, salt, nuts and mustard in a Vita-mix or high speed blender and blend until smooth.
Pour this dressing over the kale chips. Add the nutritional yeast to taste. Massage the dressing into the kale to make sure that everything is evenly coated. Place the kale chips onto mesh dehydrator screens and dehydrate at 110 degrees for 3 – 4 hours or until crispy. Enjoy. And eat lots of kale!
Nov 15, 2011
Tonight was a huge success. We had 14 guests in total, plus my little 4 month old in the background. I couldn't have asked for a better evening or group of people to share my first experience with. Everyone was amazed at the ease of preparation accompanied with the delicious flavors. Who would have thought avocados and chocolate would taste so great together? Or that you didn't have to worry about counting calories or fat grams? How about taking away fears of preparing kale? This is what it's about....informing and helping people discover the wonderful gifts we have from the earth itself and how it can benefit out bodies for the better just in it's raw form. Each class will get better and better as I learn this new way of teaching, but I have to say, for the first time around, it was pretty great! One thing I wish I would've done was take a picture of EVERYONE who attended, but I only thought of this idea towards the end. Fortunately, there were still four lovely ladies to participate in a photo shoot!
I will post recipes for everything I demonstrated tonight!