23 7 / 2012
I find that there isn’t a better way to put some good green energy in your day than starting out with a yummy green smoothie. This is an updated version of my previously posted Green Smoothie, only a little bit smoother - it’s amazing what a little hint of Almond butter can do ;)
WHAT YOU NEED:
- 3 big leaves of green kale
- 1/2 banana
- 6 strawberries
- 1 tbs raw almond butter
- 1 tsp spirulina
- 2 cups water
IT’S SMOOTHIE TIME!
Place all ingredients your blender starting with the kale first and the water last. Blend until nice and smooth and enjoy your energizing breakfast smoothie!
**Helpful Tips: Use refrigerated and or frozen fruit to make this smoothie cool and refreshing. It’s best to buy and freeze the fruit yourself as well as peel the banana before putting it in the freezer. Add the entire banana and or 1tsp Raw Honey to make it extra sweet.
22 7 / 2012
Those mornings when I want a sweet and hardier than a green smoothie breakfast, this is my go-to recipe. This light and tasty breakfast is so easy to make and tastes great! You wouldn’t even know that you’re missing the oats.
WHAT YOU NEED:
- 1 delicious apple (just pick your favorite)
- 1/2 cup fresh squeezed orange juice
- 1/4 cup raw pecans
HOW TO MAKE IT:
Cut and place your apple, orange juice and pecans in the food processor. Mix until you’ve received your desired consistency. Place in a bowl and sprinkle cinnamon on top if desired. Enjoy!
**There are quite a few ways to modify this recipe depending what your mood is. You can always sub pecans for almonds or walnuts or for a lighter nut-free version you can mix in 1/2 cup sprouted buckwheat. Also, if you’re out of oranges, feel free to squeeze a lemon or mix in another soft fruit such as a peach or a banana.
For those of you without a food processor, you can use your blender, just remember that you might have to add more liquid to get it going.
19 7 / 2012
There’s no denying that this recipe takes home the beautiful award as far as hummus is concerned as well as perfect ’10s’ in delighting your taste buds (clearly my mind is already thinking in Summer Olympic lingo). However apart from its unique color and taste, it takes minutes to make. Making this recipe a perfect choice for occasions when you want to impress your guests in seconds flat.
HERE’S WHAT YOU NEED:
- 3 small beets
- 1/3 cup Raw Tahini
- 4 tbs Olive Oil
- 2 medium garlic cloves
- 1/4 cup fresh lemon juice
HOW TO MAKE IT:
- Wash and peal the beets under running water to keep your hands from getting stained
- Cut the beets into smaller pieces and place in your food processor
- Place the rest of the ingredients in with the beets and blend until smooth and creamy
- Add salt to taste
- Adjust oil, lemon, garlic and tahini quantities to your liking
10 7 / 2012
(image provided by http://guidetogwinnett.com)
Are your fresh summer peaches going bad before you have time to take one juicy bite? Well, this fresh and easy peach vinaigrette will solve all of your peach loving problems in seconds!
What you’ll need:
- One very ripe peach
- One lime
- One tbs Apple Cider Vinegar
How to make it:
Remove the pit of the peach by cutting the peach into 4 slices and pull apart. Then cut the lime in half and squeeze the juice out from just half of the lime, leaving the other half to add in later if you prefer. Place all ingredients into a food processor (or a small mixing bowl if you would prefer to use a hand blender) and blend until it’s nice and creamy. Feel free to adjust the amount of lime and vinegar to your liking.
Place on top of your favorite summer salad and enjoy!
13 5 / 2012
Potato chips have gotten a bad rap due (for good reasons too). However these chips are nothing like their previous counterparts. They’re genuinely good for you and super tasty too :)
When making these chips, I recommend using a dehydrator in order to keep all their nutritional value in tack, but you can always throw them in the oven for a quick healthy chip as well.
WHAT YOU’LL NEED:
- 2 Large sweet potatoes
- Olive Oil
- Sea Salt
MAKING THE CHIP:
- Peel, then using a mandolin or a food processor attachment, slice the sweet potatoes into thin slices.
- Place slices in mixing bowl and mix in 1/8 cup oil and 1-2 tsp sea salt.
- Place on a mesh dehydrating sheet and dehydrate at 105 degrees for 4-5 hours or until crunchy.
Enjoy plain or with your favorite dip!
06 5 / 2012
Sometimes you just feel like pizza and then some other times you feel like a super healthy gluten-free, raw and all of the above delicious pizza. For days when you feel like the latter, here’s what you’re gonna do.
Warning: You will need to plan your craving ahead of time and this recipe does require a dehydrator. And depending on how much time and resources, you can choose from the gourmet crust or a much easier creation.
HERE’S WHAT YOU’RE GONNA NEED: (yields 4 4in pizzas)
- 2 cups sprouted buckwheat
- 1/4 cup ground flax seeds
- 2 dates pitted and soaked
- 1/8 cup sundried tomatoes, soaked 1-2 hours
- 1/8 cup extra virgin olive oil
- 1 clove garlic
- 1 tsp oregano
- Dash sea salt
- 2 cups ground flax seeds
- 1/2 cup onion
- 1 carrot
- 1 cup red bell pepper
- 1 clove garlic
- 1/8 tsp sea salt
- 1/2 cup water
- 12 sundried tomatoes, soaked
- 3 dates, pitted and soaked
- 1/2 cup water
- 2 garlic cloves
- 1 tsp sea salt
- 1/2 cups pine nuts
- 1/2 cups macadamia nuts
- 2 tsp lemon juice
- 1 clove garlic
- Combine all ingredients in food processor until well blended and smooth.
- Remove from food processor and place on a teflex sheet on top of a a mesh dehydrator sheet.
- Smooth crust into 1/4 inch thick round pizza dough (lip for crust and all).
- Dehydrate crust for 2 hours at 105 degrees then flip over, removing the teflex sheet and dehydrate for a few more hours until firm, but not crispy.
- Place all ingredients for the tomato sauce in a food processor and blend until smooth. Pour into a bowl for later.
- Do the same for the cheese.
- Remove crust from dehydrator and flip the crust back onto its original side before topping so that you have the thick outer crust that you molded facing upward.
- Spread cheese sauce over the pizza crust (leaving space near the edge of the crust)
- Pour marinara sauce over the cheese sauce.
- Top with your favorite toppings
- Place pizza back in the dehydrator for another 6-10 hours depending on desired texture* (optional).
- Sprinkle some fresh olive oil on top and enjoy!
* Recommended for a more traditional taste, but if you don’t have the time, it’s also appropriate to simply place raw veggies on top of the pizza and enjoy as is.
(This recipe was taken from Alissa Colhen’s ‘Living on Raw Food’ book. But altered to fit my taste buds)
29 4 / 2012
I decided to really up my raw food intake and making up by a few notches for the next few weeks – and quite possibly forever – so, you’l be seeing a LOT of easy and delicious raw food recipes coming my way.
This scrumptious portobello is a great, quick and easy spring dish that everyone is sure to enjoy.
WHAT YOU’LL NEED: (yields 2 super happy and stuffed mushrooms)
- 2 portobello mushroom caps
- 4 tbs Braggs Apple Cider Vinegar (note: you can get this at any health food store…oh, and their website makes me smile for many reasons)
- 1 large avocado
- 1 large tomato
- 1 garlic clove
- 1/4 cup extra virgin olive oil
- 3 large basil leaves
LET’S START STUFFIN’!:
- Wash each mushroom throughly and place them down on a plate stem side up.
- Drizzle 2 tbs of apple cider vinegar over the mushroom cap making sure to place some on the plate so that it’s nicely marinating in it.
- Take your avocado, slice in half and wit your knife, gently tap the pit with the blade until it’s nice and stuck to the pit and twist. (The pit should come out rather easily, but do be careful whole doing this.) With a spoon, remove the meat of the avocado from the skin, and on a cutting board dice into small squares.
- Stuff each avocado with equal parts of diced avocado.
- Take your large tomato and dice it into small cubes and place equal parts (about 1/2 cup) on top of the avocado in each mushroom cap.
- In a small cup or bowl, pour 1/4 cup olive oil and with a garlic press, squeeze one large garlic clove in with the oil. Gently stir with a fork and drizzle over each stuffed mushroom.
- Top with basil, serve with a small salad and enjoy!
Photo reply with your stuffed portobello mushroom creation!
22 4 / 2012
Almond milk - aka God’s glorious gift to us Vegans - is one of my favorite things to make. Why you ask? Well, for one, it’s super easy. And two, it tastes much better than the almond milk that you buy in stores – oh…and you get to make yummy cakes and cookies out of the leftover almond meal, so that’s a double awesome whammy! Plus almonds have a TON of nutritional value which you can find out more about here.
Here’s What You’ll Need:
- 2 cups soaked almonds (preferably soaked in water overnight in the refrigerator)
- 6 cups water
- 6 dates*
- 1/2 raw vanilla bean*
- One fruit/nut bag
* Optional but WELL worth it.
It’s Milk Time!:
- Mix all ingredients in a high speed blender for 3-5 minutes
- Slowly pour all ingredients into a fruit/nut bag over a large mixing bowl, gently squeezing out all the liquid milk.
- Place in a cute jar, refrigerate, and enjoy!
10 4 / 2012
There are few things I crave in the morning like a green smoothie. Sure, they might look a bit strange to those who are used to seeing the bright colors of sugary Jamba Juice smoothies, but they really are quite sweet and oh so satisfying. Oh yeah, and they’re SUPER HEALTHY for you too!
Recently Green smoothies have been slowly making their way into pop culture and though there are plenty of posts on green smoothies out there, few of them are actually that green. Here’s what I blend up for myself in order to give me that boost of pure energy in the morning.
All you need is a blender and the following ingredients:
- 1 cup raw green kale (or spinach)
- 1 tsp spirulina (for that extra all-natural protein boost)
- 1 banana (frozen bananas work quite nicely)
- 4-5 Fresh or frozen strawberries
- 2 1/2 cups cold water
Place in blender all ingredients and blend until nice and smooth. Makes roughly 20oz.
Feel free to play around with whatever fruits you like best. I use bananas because they create a nice consistency, however I have substituted bananas for mangos or used 1/2 banana with 1 cup fresh blueberries and even 1 cup peaches. Really, any fruit works in this case.