This looks delicious, lots of preparation, but once you have the mixtures and tortillas made just slap them together! I haven't tried these yet.
http://paulnison.blogspot.com/2009/12/raw-food-reciperaw-veggie-casadia.html
Wednesday, December 16, 2009
Thursday, November 12, 2009
Chocolate Covered Strawberries- candy
1 and 1/2 cups GFCF chocolate chips(or raw chocolate)
1/2 tsp unrefined Coconut oil ( if desired)
Add 1/4 cup of nut milk to make the chocolate softer if you like(it will still harden it will just be softer)(optional) If you leave out the nut milk the chocolate will have a snappier crunch on the strawberries.
Enjoy!
Quinoa Soup
Fennel sliced
Carrot sliced
Celery sliced
Shallot sliced
1-2 TBSP olive oil
Water or veggie broth
1 Bay leaf
Cooked quinoa
salt and pepper to taste(if desired)
1)Put sliced veegies in a pan with the olive oil saute for 7-10 minutes
2)Add Water or Veggie broth and Bay leaf ,add salt and pepper to taste
3)Cooked Quinoa (rinse and cook quinoa in water or veggie stock for 15 minutes) then add to soup and heat through and serve. Enjoy!
Friday, October 30, 2009
Legally Raw Bar (or Raw Snickers)- candy
The Legally Raw Bar (we call it Raw Snickers!)
NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey(I used 4 dates)
1 tablespoon water, or more if needed
CARAMEL
1 cup dates(I used 1/2 cup dates)
1/4 cup maple syrup*(I used 2 TBSP maple syrup)
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water(I used less water to make thicker caramel)
MILK CHOCOLATE(I used 1cup GFCF chocochips melted with scant 3 TBSP of almond milk and stir lots!)
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water
Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
In a coffee grinder, grind cashews into a fine powder(If you like a nuttier version you can use a food processor and the nuts will be fine, but not powdered). Remove. Process the almonds into a fine powder. Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency. Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture. Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate. In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy. Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.
Yield: 15-20 candy pieces
Friday, October 23, 2009
Vegetarian Shepherd's Pie
I put this in Lupus Hope cookbook, but it has many ingredients...make sure you're not allergic/intolerant to some of the ingredients...for me I want to try this one, but I will leave out or exchange other foods/veggies for my intolerance foods.
Vegetarian Shepherd's Pie
Description
Traditional shepherd's pie is usually made with ground meat and white potatoes. This one has sweet potatoes mixed in. The curried lentil filling is sandwiched between two layers of creamy potato filling that are sitting on a crouton crust(use Gluten free croutons you can find them at Whole Foods or make your own with toasted GFCF bread or leave off entirely) which is baked on top of sweet zucchini. Serve this as an entree with a simple chopped tomato salad.
Ingredients
2 medium or large sweet potatoes, peeled and cubed( you could also use squash or carrots)
6 medium or large white potatoes, peeled and cubed(don't use if avoiding nightshades)
1 tablespoon exra-virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
CURRIED LENTIL FILLING:
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 teaspoons Cajun seasoning (nightshades)
1 cup sliced onions
2 cloves garlic
1 cup sliced shiitake or button mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper(leave out if avoiding nightshades)
1 tablespoon extra-virgin olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder(nightshades)
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup bread crumbs or premade croutons( use Gluten Free or leave off entirely)
GARNISH:1/2 cup thinly sliced scallions or green onion
Instructions
1. Preheat oven to 350º F.
2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork.
3. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork.
4. Add the olive oil, Italian seasoning and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
5. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.
6. Sauté the onions, garlic, mushrooms, broccoli and bell peppers in the olive oil in a large saucepan until the onions are transparent and limp, about 4 minutes.
7. Add the reserved cup of potato water, nutritional yeast, salt and curry powder and stir until everything is blended in. Add to the cooked lentils.
8. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
9. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini.
10. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds.
11. Spoon out 2 cups of the curried lentils and spread on top of the potatoes.
12. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top.
13. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.
Tip from Rosie's Kitchen:Nutritional yeast is high in B vitamins, and it is often sprinkled over various foods for added flavor. You can find it in health food stores.
Want more healthy, delicious recipes? Join the Dr. Weil on Healthy Aging online guide for access to hundreds of anti-inflammatory recipes and our exclusive eating guides. Sign up today and get 14 days free!
Vegetarian Shepherd's Pie
Description
Traditional shepherd's pie is usually made with ground meat and white potatoes. This one has sweet potatoes mixed in. The curried lentil filling is sandwiched between two layers of creamy potato filling that are sitting on a crouton crust(use Gluten free croutons you can find them at Whole Foods or make your own with toasted GFCF bread or leave off entirely) which is baked on top of sweet zucchini. Serve this as an entree with a simple chopped tomato salad.
Ingredients
2 medium or large sweet potatoes, peeled and cubed( you could also use squash or carrots)
6 medium or large white potatoes, peeled and cubed(don't use if avoiding nightshades)
1 tablespoon exra-virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
CURRIED LENTIL FILLING:
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 teaspoons Cajun seasoning (nightshades)
1 cup sliced onions
2 cloves garlic
1 cup sliced shiitake or button mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper(leave out if avoiding nightshades)
1 tablespoon extra-virgin olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder(nightshades)
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup bread crumbs or premade croutons( use Gluten Free or leave off entirely)
GARNISH:1/2 cup thinly sliced scallions or green onion
Instructions
1. Preheat oven to 350º F.
2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork.
3. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork.
4. Add the olive oil, Italian seasoning and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
5. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.
6. Sauté the onions, garlic, mushrooms, broccoli and bell peppers in the olive oil in a large saucepan until the onions are transparent and limp, about 4 minutes.
7. Add the reserved cup of potato water, nutritional yeast, salt and curry powder and stir until everything is blended in. Add to the cooked lentils.
8. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
9. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini.
10. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds.
11. Spoon out 2 cups of the curried lentils and spread on top of the potatoes.
12. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top.
13. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.
Tip from Rosie's Kitchen:Nutritional yeast is high in B vitamins, and it is often sprinkled over various foods for added flavor. You can find it in health food stores.
Want more healthy, delicious recipes? Join the Dr. Weil on Healthy Aging online guide for access to hundreds of anti-inflammatory recipes and our exclusive eating guides. Sign up today and get 14 days free!
Thursday, October 22, 2009
GF Egg Roll (or taco shape)
This picture is with the rice tortilla as a taco shape.
Shredded cabbage
Shredded carrots
any other stir fry veggies you like, brocolli, cauliflower,celery etc.
tsp brown sugar or GF brown rice syrup(optional)
salt and pepper to taste
ground turkey or pork (leave out to make vegetarian)
for vegetarians cashews in this makes a great addition(optional)
Food for life Brown Rice Tortilla
Olive oil
Saute the meat first if using, when meat is cooked put aside in a bowl.
Saute the veggies, add sweetener, if using, and salt and pepper .When veggies are tender add the meat, if using, or add the cashews, if using, and warm thru.
Then put a couple of tsps of olive oil in another frying pan get the pan and oil hot and warm the rice tortilla in the pan if you like it chewy don't heat too long , if you'd rather have it crispy heat longer. Fill the tortilla with the stir fry filling, and wrap it into a taco or an egg roll shape. Enjoy!
Tuesday, October 20, 2009
Green Bean Salad
This was one of those...oh no I'm out of lettuce salads but it is delish!
Green beans raw (cut in 1/4 inch pieces)
1 kirby cucumber cut small (I did quarters and then slices)
shredded carrot
finely sliced red cabbage
1-2 TBSP raw almonds ground fine
lemon
olive oil
Green beans raw (cut in 1/4 inch pieces)
1 kirby cucumber cut small (I did quarters and then slices)
shredded carrot
finely sliced red cabbage
1-2 TBSP raw almonds ground fine
lemon
olive oil
Sunday, October 4, 2009
Decadent Chocolate Brownie (raw or high raw)- candy
Ingredients
Brownie
1 and 1/2 cup raw almonds (ground to flour in a Blendtec or Vitamix)
3-4 TBSP cocoa or raw cacao powder or carob powder(I use Ghirardelli cocoa powder)
3-4TBSP agave or maple syrup(I use half of each)
Chocolate ganache frosting
1 cup GFCF Chocolate chips
1/4 cup rice, almond or hazelnut milk(I use almond milk)
Pour raw almond flour out of blender in small batches into a fine sieve or sifter and push thru with a silicone/rubber scraper into a bowl. This will remove any large pieces of almonds. This will give you a smooth brownie texture. Take 1 cup of the sifted almond flour and mix in the cocoa(carob or cacao) powder and the agave(and/or maple syrup)Mix in enough agave or maple syrup til the brownie mixture will stay together when pressed with your hands. Press into a pan and cover with the ganache if desired.
To make ganache put 1 cup GFCF choco chips and add 1/4 cup alternative milk, melt either in the microwave or over boiling water . Spread on brownie top if desired. All you chocoholics enjoy!
Saturday, October 3, 2009
Dr. Oz's green smoothie drink from Oprah show
Ingredients:
juice of 1/2 lemon
juice of 1/2 lime
1/2 cup parsley (1 bunch)
1 rib of celery
2 big handfuls of Spinach(I use baby spinach leaves)
1 inch piece of peeled ginger (you can leave the peel on if it is organic)
1 medium cucumber
2 apples
preferred amount of ice cubes (which is of course, optional)
This serves 1-2 people.
Blend and enjoy!
The parsley in this can take some getting used to, use less at first if you want, but don't leave it out, but it makes you breath feel so fresh!
Peach Spinach smoothie
You need really ripe peaches for this. If you have really ripe peaches you WILL NOT taste the spinach at all.
2 large very ripe peaches
1 small handful of baby spinach leaves
1/4-1/2 cup water
3-4 ice cubes(if desired)
Blend and enjoy!
2 large very ripe peaches
1 small handful of baby spinach leaves
1/4-1/2 cup water
3-4 ice cubes(if desired)
Blend and enjoy!
Green Smoothie with berries
1 cup strawberries
1 cup raspberries
1/2 cup pineapple
2 large leaves dino kale
juice of 1/2 lemon
1/2 to 3/4 cup water
4-5 ice cubes(it desired)
Blend and enjoy!
1 cup raspberries
1/2 cup pineapple
2 large leaves dino kale
juice of 1/2 lemon
1/2 to 3/4 cup water
4-5 ice cubes(it desired)
Blend and enjoy!
Green Smoothie with blueberries
Sweet and delicious
1 cup pineapple chunks
1 cup blueberries (washed)
2 large laciento or dino kale leaves(washed)
handful or green grapes(washed)
juice of 1/2 lemon
1/2 to 3/4 cup water
4-5 ice cubes (if desired)
Blend and enjoy!
1 cup pineapple chunks
1 cup blueberries (washed)
2 large laciento or dino kale leaves(washed)
handful or green grapes(washed)
juice of 1/2 lemon
1/2 to 3/4 cup water
4-5 ice cubes (if desired)
Blend and enjoy!
Thursday, October 1, 2009
Wednesday, September 30, 2009
Green Smoothie with Pear
This was something I saw on Martha Stewart's show. I modified it slightly as I do with every recipe...
I love mason jars to drink from and store extra smoothie in, try to drink when freshly made has more nutrition that way.
1 Pear(scoop or cut out core seeds)
1/3 small cucumber
juice of a half lemon
1/2 inch pc of ginger root(you can leave skin on if it is organic and fresh)
small handful baby spinach or 1 lg leaf dino kale
1 small stalk celery
Wash fruit and veggies well. Blend all the ingredients up with 1/4-1/2 cup water and 4-5 ice cubes. Drink to your health!
I love mason jars to drink from and store extra smoothie in, try to drink when freshly made has more nutrition that way.
1 Pear(scoop or cut out core seeds)
1/3 small cucumber
juice of a half lemon
1/2 inch pc of ginger root(you can leave skin on if it is organic and fresh)
small handful baby spinach or 1 lg leaf dino kale
1 small stalk celery
Wash fruit and veggies well. Blend all the ingredients up with 1/4-1/2 cup water and 4-5 ice cubes. Drink to your health!
Tuesday, September 29, 2009
Green Smoothie from Kristin at Dr. Brantley
Tastes like a thick chocolate banana ice cream shake, fills you up like a meal! (I don't do banana/oranges right now I have allergies/intolerance to them, but it is pretty good even without those ingredients)
http://www.brantleycure.com/script/members_area_recipes.asp?recipeID=19
http://www.brantleycure.com/script/members_area_recipes.asp?recipeID=19
Friday, September 25, 2009
Peach Raspberry Smoothie
1 cup fresh or frozen peaches(can use nectarines)
1/2 cup fresh or frozn raspberries
juice of 1/2 small lemon
1/4 cup water
4-5 ice cubes
Blend up and enjoy.
1/2 cup fresh or frozn raspberries
juice of 1/2 small lemon
1/4 cup water
4-5 ice cubes
Blend up and enjoy.
Wednesday, August 26, 2009
Check out the recipes on this site!
They have raw chocolate making kits, raw recipes, vegan recipes and lots more, sent to me by my friend Chef Amy...thanks Amy!
http://www.navitasnaturals.com/
http://www.navitasnaturals.com/
Monday, August 24, 2009
Mochi
Mochi is too hard to make at home...from what I've heard/read , Grainaissance makes a great product though. It is a block of organic brown rice, with a little water added, pounded to smithereens and shaped into a block.Mochi comes plain or in flavors, like brownie and cinnamon raisen and other flavors. It is "magic" in the oven.
Like a strange and wonderful "chemistry" experiment. When sliced in blocks/squares and baked at a high temperature(450F) it puffs up like pastry dough.
You can find Mochi at you local health food store or at WholeFoods stores.
I will add some of my favorite recipes/uses for Mochi soon. I make flavored croutons for salad/soup, pizza, rice chips snack, you can use it on top of a casserole for extra crunch, I use it as a replacement for a bagel in the AM for breakfast.
Don't eat too much though as it is VERY drying to the body(drink lots of water).
Like a strange and wonderful "chemistry" experiment. When sliced in blocks/squares and baked at a high temperature(450F) it puffs up like pastry dough.
You can find Mochi at you local health food store or at WholeFoods stores.
I will add some of my favorite recipes/uses for Mochi soon. I make flavored croutons for salad/soup, pizza, rice chips snack, you can use it on top of a casserole for extra crunch, I use it as a replacement for a bagel in the AM for breakfast.
Don't eat too much though as it is VERY drying to the body(drink lots of water).
Mango Blueberry Smoothie
1/2 cup fresh or frozen blueberries(fresh always tastes better)
flesh from 2 mangoes
1 leaf kale( I used laciento or dino kale -PROMISE you won't taste it!)
Blend together with 1/2 cup filtered water and 1/2 cup ice cubes
Enjoy!
flesh from 2 mangoes
1 leaf kale( I used laciento or dino kale -PROMISE you won't taste it!)
Blend together with 1/2 cup filtered water and 1/2 cup ice cubes
Enjoy!
Squash and Mushroom Pasta
Approx. 1 and 1/2 cup Cooked brown rice pasta(DO NOT overcook leave slightly al dente(chewy) it will cook slightly in the sauce at the end of the recipe.
1/4 cup cooked butternut squash(can use acorn squash too) instructions below
1-2 TBSP olive oil
1/2 cup sliced baby bella or cremini mushrooms
1/2 tsp ground dried sage (if you use fresh use less)
salt and pepper to taste
1 bayleaf
veggie stock (or meat stock if desired)
1 small-medium shallot
1/4 cup swiss chard(boiled for 3 minutes) or raw baby spinach -optional
1/2 clove garlic -optional
vegan soy parmesan-optional
You can roast the butternut squash in the oven at 400F for approx 45 min till fork tender. Set aside.
Saute shallots and mushrooms til soft in olive oil, add garlic it using , then add sage and bay
leaf saute another 30 seconds. Add the spinach if using , wilt the baby spinach , or boiled chard if using( the swiss chard will already be wilted). Add squash, pasta and then slowly add the veggie stock to make a nice sauce consistency. Saute til just warmed and plate, sprinkle with soy parmesan if using, and enjoy!
Thursday, August 6, 2009
My Raw PBJ snack
Ingredients
Raw almond butter(make it with a high powered blender or Champion juicer or find the grinder at your local health food store)
Raspberries or your favorite fruit put through a food processor (and strained of seeds through a fine sieve if desired)
Agave or honey and sea salt to taste (optional)
Mix equal parts almond butter and fruit to make a "dip" (add a little agave and salt if desired)
Dip plain flax crackers(recipe is in an earlier post) in and enjoy!
A nice replacement for PBJ sandwiches and a nice healthy sweet snack.
Raw almond butter(make it with a high powered blender or Champion juicer or find the grinder at your local health food store)
Raspberries or your favorite fruit put through a food processor (and strained of seeds through a fine sieve if desired)
Agave or honey and sea salt to taste (optional)
Mix equal parts almond butter and fruit to make a "dip" (add a little agave and salt if desired)
Dip plain flax crackers(recipe is in an earlier post) in and enjoy!
A nice replacement for PBJ sandwiches and a nice healthy sweet snack.
Monday, August 3, 2009
Brownie Bottom Cheesecake
Brownie Bottom Cheesecake
adapted from Bryan Au's White Chocolate Pie
-----------------------------
Crust
------------------------------
1 cup almonds -dry(blended til fine-I use a BlendTec)
1 cup almonds -dry(blended til fine-I use a BlendTec)
2-3 tablespoons agave
2-3 tablespoons of cocoa/carob powder
---------------------------------
---------------------------------
Filling
---------------------------------
1/2 vanilla bean
1/2 cup coconut oil
1/4 cup macadamia nuts(soaked)
1/4 cup cashews(soaked)
1/4 cup water
GFCF chocolate chips - optional
Cinnamon sugar - optional
After blending the almonds for the crust add the rest of the crust ingredients and mix well. Press into a brownie pan.
Blend the macadamias and the cashews with the 1/4 cup water add the coconut oil and process until smooth and creamy. Pour the filling into the brownie crust and top with GFCF Choco chips and cinnamon sugar if desired.
Great Raw Food Books
These are some of my favorite books many of them I found at my local library.
"Sprout It!" by Steve Meyerowitz
"Ani's Raw Food Desserts" by Ani Phyo
"Ani's Raw Food Kitchen" by Ani Phyo
"Living on Live Food" by Alissa Cohen
"Raw Food... "by Matthew Kenney and Sarma Melngailis
"The Juiceman's Power of Juicing" by Jay Kordich
"The Hallelujah Diet" by George Malkmus
"Raw Food in Ten Minutes" by Bryan Au
"Everyday Raw" by Matthew Kenney
"Entertaining in the Raw" by Matthew Keeney
"I am Grateful.." by Terces Engelhart
"Sweet Gratitude..." by Matthew Rogers and Tiziana Alipo Tamborra
Enjoy Them!
"Sprout It!" by Steve Meyerowitz
"Ani's Raw Food Desserts" by Ani Phyo
"Ani's Raw Food Kitchen" by Ani Phyo
"Living on Live Food" by Alissa Cohen
"Raw Food... "by Matthew Kenney and Sarma Melngailis
"The Juiceman's Power of Juicing" by Jay Kordich
"The Hallelujah Diet" by George Malkmus
"Raw Food in Ten Minutes" by Bryan Au
"Everyday Raw" by Matthew Kenney
"Entertaining in the Raw" by Matthew Keeney
"I am Grateful.." by Terces Engelhart
"Sweet Gratitude..." by Matthew Rogers and Tiziana Alipo Tamborra
Enjoy Them!
Thursday, July 16, 2009
Mushroom and Broccoli Rice Wrapper
Ingredients
Extra Virgin Olive oil
Mushrooms
Broccoli
Cooked brown rice
Spinach
Shallots
Basil
Brown Rice Tortilla(I use Food 4 Life)
salt and pepper to taste
Cut the veggies in small pieces. Saute all the veggies with olive oil, warm the rice in the pan with the veggies, add salt and pepper to taste(put the basil in at the end -wilt just before serving) At the end of the cooking time it helps to add just a TBSP or two of water to steam the veggies at the end and create a little sauce. Toast the rice tortilla in a pan with a little olive oil, put mushroom/broccoli veggie filling in tortilla and enjoy!
Extra Virgin Olive oil
Mushrooms
Broccoli
Cooked brown rice
Spinach
Shallots
Basil
Brown Rice Tortilla(I use Food 4 Life)
salt and pepper to taste
Cut the veggies in small pieces. Saute all the veggies with olive oil, warm the rice in the pan with the veggies, add salt and pepper to taste(put the basil in at the end -wilt just before serving) At the end of the cooking time it helps to add just a TBSP or two of water to steam the veggies at the end and create a little sauce. Toast the rice tortilla in a pan with a little olive oil, put mushroom/broccoli veggie filling in tortilla and enjoy!
Friday, July 10, 2009
Quinoa/Salmon Green Salad
Ingredients
Romaine lettuce(or mixed baby lettuce) shredded or chopped
Cooked or leftover quinoa(don't forget to rinse quinoa before cooking or it will be bitter)
Cooked or leftover salmon
juice of half a lemon or to taste
thyme(fresh or dried) to taste
Shallots(and /or garlic)minced to taste
Organic Extra Virgin Olive oil to taste
Mix the ingredients together in bowl toss and serve, it's healthy and delicious!
Romaine lettuce(or mixed baby lettuce) shredded or chopped
Cooked or leftover quinoa(don't forget to rinse quinoa before cooking or it will be bitter)
Cooked or leftover salmon
juice of half a lemon or to taste
thyme(fresh or dried) to taste
Shallots(and /or garlic)minced to taste
Organic Extra Virgin Olive oil to taste
Mix the ingredients together in bowl toss and serve, it's healthy and delicious!
Monday, June 29, 2009
Raw Carrot Cake
Ingredients
Cake
3 and a 1/2 medium size carrots (washed ,tipped and tailed)
1/2 cup walnuts
1/2 cup dates(pitted and soaked)
1/3 cup raisins(soaked)
1/4 tsp ginger
1/4 tsp cinnamon
1/8 tsp nutmeg
Frosting
1 and 1/2 TBSP honey or agave(if you use lemon juice you may need a little more agave/honey)
1 and 1/2 TBSP orange juice or lemon juice
1/2 cup cashews (or a mix of cashews and macadamias)
In a food processor with an s-blade put in the carrots til fine. Remove the carrots to a mixing bowl.
Blend walnuts with the dates and the spices in the food processor until smooth(no need to wash the food processor)
Add the carrots back to the walnut mixture, blend until well combined.
Stir in the raisins and put in a glass cake or brownie pan
Put the frosting ingredients in a food processor or blender and blend til smooth and creamy. Frost the cake and refrigerate(will be like a thick pudding) or dehydrate for 10 hours (5 on teflex sheet, 5 on mesh screen will be more cake like)
Cake
3 and a 1/2 medium size carrots (washed ,tipped and tailed)
1/2 cup walnuts
1/2 cup dates(pitted and soaked)
1/3 cup raisins(soaked)
1/4 tsp ginger
1/4 tsp cinnamon
1/8 tsp nutmeg
Frosting
1 and 1/2 TBSP honey or agave(if you use lemon juice you may need a little more agave/honey)
1 and 1/2 TBSP orange juice or lemon juice
1/2 cup cashews (or a mix of cashews and macadamias)
In a food processor with an s-blade put in the carrots til fine. Remove the carrots to a mixing bowl.
Blend walnuts with the dates and the spices in the food processor until smooth(no need to wash the food processor)
Add the carrots back to the walnut mixture, blend until well combined.
Stir in the raisins and put in a glass cake or brownie pan
Put the frosting ingredients in a food processor or blender and blend til smooth and creamy. Frost the cake and refrigerate(will be like a thick pudding) or dehydrate for 10 hours (5 on teflex sheet, 5 on mesh screen will be more cake like)
Raw Key-lime pie
Ingredients
Crust
1 cup almonds or macadamias
1/4 cup coconut flakes(optional)
2-3 pitted dates(soaked in water)
Put crust ingredients in blender or food processor to make a smooth dough ball. I used a six inch in diameter ramekin/bowl that you bake a "personal " pot pie in. Press the dough ball into the ramekin for the pie crust.
Filling
1 avocado
1/3 cup key lime juice(can use regular lime juice or lemon juice or a combo)
1/4-1/3 cup agave or maple syrup
2 tsps liquid coconut oil (when the coconut oil solidifies in the fridge it will help "set" the pie)
Blend the filling ingedients and pour in crust. Refrigerate for at least half an hour-2 hours and enjoy!
Crust
1 cup almonds or macadamias
1/4 cup coconut flakes(optional)
2-3 pitted dates(soaked in water)
Put crust ingredients in blender or food processor to make a smooth dough ball. I used a six inch in diameter ramekin/bowl that you bake a "personal " pot pie in. Press the dough ball into the ramekin for the pie crust.
Filling
1 avocado
1/3 cup key lime juice(can use regular lime juice or lemon juice or a combo)
1/4-1/3 cup agave or maple syrup
2 tsps liquid coconut oil (when the coconut oil solidifies in the fridge it will help "set" the pie)
Blend the filling ingedients and pour in crust. Refrigerate for at least half an hour-2 hours and enjoy!
Wednesday, May 27, 2009
Lemon Ginger Tea
Can serve warm or cold, enjoy anytime or it's great when you feel a cold coming on...
1 organic lemon zested and juiced and thrown in a pyrex measuring cup or a teapot
1 inch piece of organic ginger chopped(you only need to peel it if it isn't organic)
Put the lemons and the ginger into a pyrex measuring cup or teapot and pour 1and 1/2 cups boiling water into the cup/teapot. Let steep 5 minutes or longer and enjoy hot or cold.
1 organic lemon zested and juiced and thrown in a pyrex measuring cup or a teapot
1 inch piece of organic ginger chopped(you only need to peel it if it isn't organic)
Put the lemons and the ginger into a pyrex measuring cup or teapot and pour 1and 1/2 cups boiling water into the cup/teapot. Let steep 5 minutes or longer and enjoy hot or cold.
Tuesday, May 26, 2009
Black Bean Burgers
1 can of black beans(slightly mashed with a potato masher or a fork)
2 TBSP shallots or onions minced
2 tsps garlic(if tolerated)
1 TBSP organic ketchup or sundried tomatoes minced(if tolerated)
2 TBSP mushrooms minced(if tolerated)
2 tsp cumin and 1/2 tsp chipotle powder
2 TBSP carrots
1 TBSP celery minced
1 tsp mustard(if tolerated)
1 TBSP lemon juice
salt and pepper to taste
2-3 TBSP of organic extra virgin olive oil
1/3 cup ground GF oats or brown rice flour
In a mixing bowl mash the black beans.
Heat a frying pan til medium hot add the olive oil, spices, and the minced veggies saute for 5 minutes.
Add the sauteed minced veggies into the mixing bowl and then add the mustard and lemon juice and the oats or rice flour add salt and pepper to taste.
Form the bean mixture into patties and fry in olive oil in a frying pan.
You only need to warm them through and get a nice crust on the outside.
Eat to your health!
2 TBSP shallots or onions minced
2 tsps garlic(if tolerated)
1 TBSP organic ketchup or sundried tomatoes minced(if tolerated)
2 TBSP mushrooms minced(if tolerated)
2 tsp cumin and 1/2 tsp chipotle powder
2 TBSP carrots
1 TBSP celery minced
1 tsp mustard(if tolerated)
1 TBSP lemon juice
salt and pepper to taste
2-3 TBSP of organic extra virgin olive oil
1/3 cup ground GF oats or brown rice flour
In a mixing bowl mash the black beans.
Heat a frying pan til medium hot add the olive oil, spices, and the minced veggies saute for 5 minutes.
Add the sauteed minced veggies into the mixing bowl and then add the mustard and lemon juice and the oats or rice flour add salt and pepper to taste.
Form the bean mixture into patties and fry in olive oil in a frying pan.
You only need to warm them through and get a nice crust on the outside.
Eat to your health!
Wednesday, May 6, 2009
Black Bean Soup
Ingredients
1-2 TBSP olive oil
Enjoy!
4 small shallots (about 1/4 cup)
1 and 1/2 tsp cumin
1 bay leaf
1 carrot
2 celery stalks
1/4 cup cooked brown rice
1/2 cup black beans
filtered water or broth or stock to cover beans and veggies
salt and pepper to taste
Cut all the veggies into the size you like for your soup
Heat a pan with olive oil
Put in all the chopped veggies with thecumin and bay leaf saute for 5-7 minutes
Put in the beans and cooked rice and cover with water or stock
Bring to a boil ,then cover and simmer for 30-40 minutes.
Take out bay leaf and...
1 carrot
2 celery stalks
1/4 cup cooked brown rice
1/2 cup black beans
filtered water or broth or stock to cover beans and veggies
salt and pepper to taste
Cut all the veggies into the size you like for your soup
Heat a pan with olive oil
Put in all the chopped veggies with thecumin and bay leaf saute for 5-7 minutes
Put in the beans and cooked rice and cover with water or stock
Bring to a boil ,then cover and simmer for 30-40 minutes.
Take out bay leaf and...
Enjoy!
Tuesday, May 5, 2009
Avacado Salad "Sandwich"
Ingredients
1 ripe avacado sliced
Salad greens tossed with salad dressing of your choice
salt and pepper to taste
squirt of lime juice? (optional)
2 large flax crackers
Assemble avacado slices and greens on one flax cracker cover with the other flax cracker and eat sandwich style. Enjoy!
1 ripe avacado sliced
Salad greens tossed with salad dressing of your choice
salt and pepper to taste
squirt of lime juice? (optional)
2 large flax crackers
Assemble avacado slices and greens on one flax cracker cover with the other flax cracker and eat sandwich style. Enjoy!
Guacamole
Ingredients
1 ripe avocado
juice of 1/2 of a lime
1/4 tsp minced garlic(if tolerated)
TBSP of salsa (if tolerated)
1/4 tsp jalapeno(if tolerated)
salt and pepper to taste
Mash to desired consistency and enjoy on your favorite crackers,chips or sandwich. Enjoy!
1 ripe avocado
juice of 1/2 of a lime
1/4 tsp minced garlic(if tolerated)
TBSP of salsa (if tolerated)
1/4 tsp jalapeno(if tolerated)
salt and pepper to taste
Mash to desired consistency and enjoy on your favorite crackers,chips or sandwich. Enjoy!
Thursday, April 30, 2009
Flax Crackers
I have seen so many variations of these but I like them pretty plain so I can put sweet or savory toppings on them. You will need a dehydrator for this recipe.
Ingredients
1 cup golden flax seed
1 cup regular(dark) flax seed
2 cups water
salt to taste (optional)
You can also add a small amount of any seasonings and/or veggies ground in a food processor (optional)
1/4 cup ground nuts or seeds (optional)
Pour water over the flax seeds and let soak overnight covered in the fridge. Process and add any other ingredients, stir into flax seeds.
Spread on Teflex sheets in the dehydrator and dehydrate at 105 degrees about 8-10hours turning off of the teflex sheets and on to the mesh screen about 3/4 through the drying time.
You can top with almond butter and honey or preserves or a tofu dip/tofu cream cheese, or anything else you like to eat on a regular cracker. Enjoy!
Ingredients
1 cup golden flax seed
1 cup regular(dark) flax seed
2 cups water
salt to taste (optional)
You can also add a small amount of any seasonings and/or veggies ground in a food processor (optional)
1/4 cup ground nuts or seeds (optional)
Pour water over the flax seeds and let soak overnight covered in the fridge. Process and add any other ingredients, stir into flax seeds.
Spread on Teflex sheets in the dehydrator and dehydrate at 105 degrees about 8-10hours turning off of the teflex sheets and on to the mesh screen about 3/4 through the drying time.
You can top with almond butter and honey or preserves or a tofu dip/tofu cream cheese, or anything else you like to eat on a regular cracker. Enjoy!
Walnut Date Rolls/Balls- candy
Ingredients
1 cup walnuts (or other nut)
2-3 dates(soaked in water)
2 TBSP coconut flakes (optional)
Process the ingredients in a small food processor
Add water if needed to make a cohesive ball of "dough"
Roll into logs or roll into bite size balls.
You can also coat these in GFCF chocolate or coconut flakes or cocoa powder. To your.... Health!
1 cup walnuts (or other nut)
2-3 dates(soaked in water)
2 TBSP coconut flakes (optional)
Process the ingredients in a small food processor
Add water if needed to make a cohesive ball of "dough"
Roll into logs or roll into bite size balls.
You can also coat these in GFCF chocolate or coconut flakes or cocoa powder. To your.... Health!
Chocolate Nut Clusters-candy
Ingredients
1 cup GFCF(Gluten Free/Dairy(Casein) Free) chocolate or choco chips
1 tsp coconut oil (optional)
handful of raisins (or other dried fruit)
handful of walnuts (or other nut)
Put chocolate and the coconut oil in a microwave safe bowl
Melt in high for 45 seconds to 1 minute (if you micowave too lon the chocolate can get too stiff or seize)
Add raisins and nuts stir to coat and place by teaspoon measure on a piece of parchment paper or wax paper. Refrigerate for 5-10 minutes and enjoy!
1 cup GFCF(Gluten Free/Dairy(Casein) Free) chocolate or choco chips
1 tsp coconut oil (optional)
handful of raisins (or other dried fruit)
handful of walnuts (or other nut)
Put chocolate and the coconut oil in a microwave safe bowl
Melt in high for 45 seconds to 1 minute (if you micowave too lon the chocolate can get too stiff or seize)
Add raisins and nuts stir to coat and place by teaspoon measure on a piece of parchment paper or wax paper. Refrigerate for 5-10 minutes and enjoy!
Tuesday, April 28, 2009
Hazelnut truffles (smooth and creamy)- candy
Ingredients:
1 cup GFCF chocolate chips
1/4 cup(maybe a little less) hazelnut milk(make your own or buy at a health food store)
Put the 2 ingredients in a bowl and microwave on high until just melted(about 30-40 seconds)
Stir lots til combined and until glossy and smooth. Let cool and shape into balls and roll in coconut flakes/finely chopped hazelnuts/cocoa powder
1 cup GFCF chocolate chips
1/4 cup(maybe a little less) hazelnut milk(make your own or buy at a health food store)
Put the 2 ingredients in a bowl and microwave on high until just melted(about 30-40 seconds)
Stir lots til combined and until glossy and smooth. Let cool and shape into balls and roll in coconut flakes/finely chopped hazelnuts/cocoa powder
Hazelnut truffles (dense)- candy
Ingredients:
1 cup hazelnuts (or nut of choice)
5-6 dates(soak in warm water)
1/4 cup cocoa powder(I use ghirardelli) or carob powder
In a food processor, blend the dates to a smooth paste
Add the hazelnuts and cocoa powderor carob powder blend til smooth and form into
round balls.
If you are really having a chocolate craving you can dip them in melted
GFCF chocolate
Here's to ...Your Health!
1 cup hazelnuts (or nut of choice)
5-6 dates(soak in warm water)
1/4 cup cocoa powder(I use ghirardelli) or carob powder
In a food processor, blend the dates to a smooth paste
Add the hazelnuts and cocoa powderor carob powder blend til smooth and form into
round balls.
If you are really having a chocolate craving you can dip them in melted
GFCF chocolate
Here's to ...Your Health!
Friday, April 24, 2009
"Real Quick" Stir Fry
Ingredients
Any stir fry like veggies
My favorites are cabbage,(cut cole slaw like, thin long slivers) carrots minced or grated or "peeled" into the dish(after you peel the carrot, if desired, continue to use the peeler to make long peels for the stir fry or use a saladacco to make carrot "noodles" . Celery, cauliflower,brocolli. all cut in small pieces.
Add some Organic Raw cashews(cook in the pan also)
Organic Extra virgin olive oil
Saute in a hot pan for 5-7 minutes and enjoy!
Any stir fry like veggies
My favorites are cabbage,(cut cole slaw like, thin long slivers) carrots minced or grated or "peeled" into the dish(after you peel the carrot, if desired, continue to use the peeler to make long peels for the stir fry or use a saladacco to make carrot "noodles" . Celery, cauliflower,brocolli. all cut in small pieces.
Add some Organic Raw cashews(cook in the pan also)
Organic Extra virgin olive oil
Saute in a hot pan for 5-7 minutes and enjoy!
Mixed Green Salad with Pumpkin Seeds and Melon
Ingredients
Organic Mixed Green Salad Mix
Juice of 1/2 Lemon
Extra Virgin Olive Oil
Raw Unsalted Pumpkin Seeds
Watermelon balls or chunks(or any other melon/fruit)
Salt and pepper to taste
Wash greens. place in a large salad bowl. Sprinkle in pumpkin seeds, place in watermelon balls or chunks. Squeeze half the lemon"s juice into the salad (careful not to get the seeds in the salad) . and add 1-2 TBSP of olive oil. Add salt and pepper to taste. Enjoy!
Organic Mixed Green Salad Mix
Juice of 1/2 Lemon
Extra Virgin Olive Oil
Raw Unsalted Pumpkin Seeds
Watermelon balls or chunks(or any other melon/fruit)
Salt and pepper to taste
Wash greens. place in a large salad bowl. Sprinkle in pumpkin seeds, place in watermelon balls or chunks. Squeeze half the lemon"s juice into the salad (careful not to get the seeds in the salad) . and add 1-2 TBSP of olive oil. Add salt and pepper to taste. Enjoy!
Blueberry and Almond "Milk" Smoothie
Ingredients for Almond Milk(you can use hazelnuts,cashews,or other nuts/seeds too)
1 cup raw almonds
4 cups filtered water
2-3 dates (optional)
1/4 to half a vanilla beans seeds(optional)
Soak the 1 cup almonds (and dates and vanilla beans if using) with 1 and 1/2 cup of the water(just covering) in the fridge overnight(or if you forgot to soak overnight "the speedy method" - soak for 1/2 an hour using 1 cup boiling water from a tea kettle)
When the almonds have been soaked, place them in the blender and liquify. Add water, as necessary, to get the water and almonds into a "milk". Add the rest of the water STIR with a spoon (Do not turn on the blender when the blender jar is full! It will be a mess!)and let stand for 30 minutes. Strain through a fine sieve or a piece of cheesecloth.
Blueberry Smoothie
Pour a cup of almond milk and 1/2 cup blueberries(or another favorite fruit/s) and blend. Here's to... your Health!
1 cup raw almonds
4 cups filtered water
2-3 dates (optional)
1/4 to half a vanilla beans seeds(optional)
Soak the 1 cup almonds (and dates and vanilla beans if using) with 1 and 1/2 cup of the water(just covering) in the fridge overnight(or if you forgot to soak overnight "the speedy method" - soak for 1/2 an hour using 1 cup boiling water from a tea kettle)
When the almonds have been soaked, place them in the blender and liquify. Add water, as necessary, to get the water and almonds into a "milk". Add the rest of the water STIR with a spoon (Do not turn on the blender when the blender jar is full! It will be a mess!)and let stand for 30 minutes. Strain through a fine sieve or a piece of cheesecloth.
Blueberry Smoothie
Pour a cup of almond milk and 1/2 cup blueberries(or another favorite fruit/s) and blend. Here's to... your Health!
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