Triple C Smoothie

This is another favorite of mine in the morning. It's incredibly refreshing and rich. Of course, I pretty much drink my staple Green Smoothie everyday, but it's nice to vary it up a little. Easy with the cayenne....it's just enough to wake the senses. This recipe serves 4.

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.

Banana Pear Cereal

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
almond milk

(you can add chopped almonds as well -adds a little crunch)

Enjoy!

Success 2!

Raw Food class number 2 was a success! I had 6 people in total, which made for a more intimate setting. It seemed like everyone enjoyed the meal and asked questions along the way. What I learned from this class is that people are looking for ways to start! They need guidance. I remember those days when I first got started and feeling extremely overwhelmed. What it basically came down to was every recipe I'd ever known was being put aside as well as the ease of a microwave and a stove. I had this blender in front of me and "I'm supposed to do WHAT with these 5 heads of romaine?" Through the years this process became easier for me as I experimented and experimented and experimented. So, now I'm thinking how I can expand my business and start helping people get started on their journey by doing meal planning for a week and/or coming into their home to prepare meals for them. It seems like people are open to this. Hmm....lots to think about, but VERY exciting!

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! :)

Chocolate Love Cake

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
1 avocado
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!

Thai Coleslaw

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!

Coleslaw:
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.

Thai Sauce:
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.

Gearing Up For My Next Class

This coming Thursday I have my second raw food basics class. So far there are 10 people attending! I am excited about yet another opportunity to bring delicious, healthy options to people's lives. The stress level is not as high this time around because I feel more prepared after already have one under my belt. After hearing I'd have some repeats from my first class, I decided to change the menu, but still keep it within a basic level. I'm hoping everyone enjoys the prepared dishes and impressed with how easy it is to live a raw food lifestyle.

Guacamole

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 scallion
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.

Health Benefits of Wheatgrass

Wheatgrass is becoming a more popular item in health food stores and even Jamba Juice! Why? Because this tiny blade of grass, when properly juiced, is filled with so many health benefits, you'd be silly not to consume it on a daily basis! It contains a high amount of chlorophyll (about 70%), which is a plant's way of encapsulating the sun's energy, and when consumed gives US energy (the all-day kind of energy)and a highly alkalizing effect! Coffee just doesn't sound that appealing anymore, since it can't deliver the same kind of results....and not to mention toxic to your body. It also hold 80 known enzymes and 17 amino acids! That's just what researchers KNOW at this very moment! Imagine all the benefits that have yet to be discovered. To enjoy this superfood in the best way, it should be freshly juiced because it is extremely fibrous and indigestible for the human stomach.

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"?

Mint Cacao Chip Ice Cream

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.

Sweet Chili Cashews

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.

Raw Brownies

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!

Getting Back on Track

Last night I returned from the Thanksgiving holiday and I will be the first to admit, staying raw became very difficult and I did have one too many cookies. It seems like once I put the cookie or pie in my mouth, it's just all down hill after that and last night I had a terrible headache. But, today is a new day and it's time to get back on track. Last night I sat with my 5 raw food books and pulled some delicious new recipes for the week to try. My mouth is already watering over the pictures and descriptions. Stay tuned as I fight high winds and low temperatures to go grocery shopping and start again!

Cauliflower Couscous

This dish definitely has a Greek flair to it. The process is relatively simple for this delicious masterpiece. No extra gadgetry is required except for a food processor. Cauliflower is a hearty vegetable in my opinion, which makes this recipe more of an entree for me rather than a side.

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.

Happy Thanksgiving

I was blessed this year to travel to Michigan to visit my family for Thanksgiving. For the past 2 years, it has been difficult being able to do that with a young child and a full-time job. How nice to have some time off to be able to make those visits and spend it with the people I feel at home with.....my family. I'm grateful for so much: my children, my family, the opportunity to explore a new career path, my health, friends and so much more. I hope you all had a wonderful holiday! Now it's time to get back on track, if you fell off at all. :)

Broccoli-Waldorf Salad

This recipe is nice for a Thanksgiving Feast or anytime. I like to cut up my broccoli into tiny pieces so that other yummy things can accompany my broccoli as it slides onto the fork. You will also want to soak the walnuts for 2 hours before you add them. Why do you soak nuts? First of all, when you soak nuts a magical thing happens....they SPROUT! This means, lucky for you because sprouts are filled with live enzymes waiting to fill your body with abundant energy! The second great thing about soaking is that it breaks down those enzymes so that they are easier on your digestive system. I received this recipe from Lena Meade.

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!

Raw Corn

I have something fascinating to tell you....raw corn is juicy, delicious and considered a vegetable in its raw state. When we cook corn, it becomes a starch. Raw corn is a nice addition to any salad or just on its own as a snack. Take a sharp knife and cut from tip to tip in a bowl. If you have children, they can help husk the corn. It's always great to get them involved in food preparation because then they're more likely to eat the food...even vegetables!

Chocolate Mousse

Looking for something sweet without all the sin? This rich mousse will knock your socks off! Everyone I know who has tried this mousse falls in love immediately and is amazed at the art of an avocado. Cacao powder is what makes this dessert call to chocolate lovers, like myself. While we're on the subject of chocolate, did you know the difference between cacao and cocoa....besides the spelling? Well, they both come from the same bean, but cocoa is cleaned, roasted and processed, whereas cacao is raw, uncooked and unprocessed. Raw cacao is comprised of 300 compounds, including carbohydrates, protein, fat, fiber, iron, copper, zinc, magnesium, calcium and sulfur. It is also an antioxidant and is considered a superfood. Once cacao is cooked and processed, it loses much of its nutritional benefits, therefore becoming "cocoa". Once milk is added, the antioxidant levels drop dramatically. This is what is found in our standard candy bars. So, next time, reach for the cacao, which can be found at health food stores.
Try this VERY simple mousse recipe and in just a few bites, that sweet side of you will be satisfied.

Ingredients:

4 avocados
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. :)

Portobello Steaks

Tonight I had these for dinner and I have to admit, it's one of my favorites during the winter months when you are looking for something warm to eat. This goes very well with a nice glass of red wine. It's simple, inexpensive and relatively quick. If you don't have a dehydrator, warming them up on the stove is just as tasty. Enjoy!

From: everydayraw

4 portobello mushroom caps, stems removed
olive oil
sea salt
black pepper
balsamic vinegar

Gently toss Portobello mushrooms with remaining ingredients. Spread on Teflex dehydrator sheets and dehydrate for 1-2 hours, until soft.

Avocado Kale Salad

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.

(goneraw.com)

1 head kale, shredded
1 c. tomato, chopped
1 avocado
2 tbsp. olive oil
1 tbsp. lemon juice
celtic sea salt, to taste
½ teaspoon cayenne (optional if you like a little heat)

Preparation:

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!

Raw Harvest Pumpkin and Coconut Soup

If you're not afraid to open up a young Thai coconut, then here's a delicious recipe. Whole coconuts come with two benefits....the water inside, which is the most natural way of replenishing your body with electrolytes (I drank this the entire time I was in labor with my children) and the delicious meat, which offers endless possibilities in the RAW world for rich, hearty meals. I have recently been addicted to this recipe because it IS so delicious....and it's a great way to use up your pie pumpkins! I find that if I tell my daughter this is a smoothie, she's more inclined to eat it because in her world soup is always supposed to be warm! I received this recipe from the Raw Food Detox Diet book.

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)

Power Soup!

I found this recipe in the "Fundamentals" recipe of the Raw Food Detox Diet book. Supposedly it's a soup, but I like it as a smoothie. It should be enjoyed 10-15 minutes before a meal or a snack - always on an empty stomach. This smoothie throws a punch of enzymes at you, so watch out...you just might feel fabulous afterward!

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.

Honey Mustard Dressing

I made this 3 weeks ago for the first time and love the taste and simplicity of it. I found it in The Complete Book of Raw Food. Try it on your favorite salad.

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

Weight Loss

When my daughter was 18 months, I was at a plateau with weight loss. I tried Weight Watchers, which helped a little, but anyone who knows me well knows that I love food too much to count calories, points, etc. Exercising was a challenge as well because I'm just not a gym person and I didn't have the time. So, you can just imagine how delighted I was when I shed 32 pounds within months of implementing raw food and proper food combining into my life! I was back down to my size way before children. I gained around 60 pounds with my son because even though I loved the thought of raw food, I couldn't keep a leaf of lettuce down to save my life! I lost 20 of those pounds giving birth and then I was left with 44 more to go. About a month ago I started becoming more active in my raw lifestyle and today I'm down 10 pounds! I used to be the kind of person who would weigh myself on a daily basis, but one day I saw my daughter imitating me and decided that I shouldn't give the scale more attention than it needed. That day, I stashed it away, only to visit it from time to time.

Zucchini Marinara

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!

Green Smoothie

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 apple
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.

Kale Chips

Last night, Kale Chips won the guests over as they munched on them before the party started. Many people fear kale, including myself at one time, because it's one of those leafy veggies that looks intimidating, yet it is at the top of the list with health benefits, including comprehensive support for the body's detoxification process, lowers the body's risk of 5 types of cancer (including breast and ovarian), and lowers the risk of cholesterol. So, really, we can consider this "garnish" a superfood! I have read, though, that steaming kale for 5 minutes is the most beneficial. So, if you don't have a dehydrator for this recipe, you may like to try steaming kale and add a little sea salt and a splash of lemon to see if your palette likes it.
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!

Success!

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!

RAW: The Basics

About 3 weeks ago, a friend commented to me that I should "teach a class" to a group of people about Raw Food and that she would even host it at her house. Well, considering that I live in a tiny two bedroom apartment, it didn't take me long to jump on the opportunity. Within 5 minutes, we had figured out a date and time of when this "class" would take place. Inside I was nervous and excited. I've been a professional teacher to children for 12 years and now I'm stepping outside of the box and sharing about my passion with adults! Well, 6 people turned into 9. 9 people turned into 11 and 11 turned into 14. Tomorrow night I am teaching my first official Raw Food class and I'm ecstatic about it! The name of the class is "RAW: The Basics". The menu is as follows: smoothie, kale/avocado salad, zucchini marinara and chocolate mousse. Here's to hoping everything goes well and that all will be inspired to making healthier food choices!