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!

Some mostly raw delicious recipes...

http://www.sunshinecenterblog.com/

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

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.

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/

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).

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!

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!

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.

Brownie Bottom Cheesecake

Brownie Bottom Cheesecake

adapted from Bryan Au's White Chocolate Pie

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Crust

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1 cup almonds -dry(blended til fine-I use a BlendTec)

2-3 tablespoons agave

2-3 tablespoons of cocoa/carob powder
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Filling

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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!

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!

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!

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)

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!

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.

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!

Black Bean Soup

Ingredients

1-2 TBSP olive oil

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...

Enjoy!

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!

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!