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!