Raw Blessings

Recipe 4-3

admin — Mon, 25 Oct 2010 20:47:51 +0000

Clean Out Your Fridge Crackers

These fun crackers are one of my favourites because they turn out differently every time…always delicious!

8 cups of chopped veggies…your choice
2 cups of water…(use soak water)
2 cups of buckwheat, soaked for 6 hours
2 cups of sunflower seeds
1 ½ cups of ground flax seeds
15 sundried tomatoes
¼ cup of oil
1 teaspoon of dried sage
1 teaspoon of salt

In stages, put all of the ingredients into a food processor and puree. You can leave some of it a little chunkier, while pureeing some until smooth to give it a good consistency. Put all of the pureed ingredients into a big bowl and mix it up really well. Then spread the mixture onto teflex sheets about ¼ – ½ inch thick and dehydrate at 115 degrees for 8 – 10 hours, flipping over halfway through. They will last for a long time in an airtight container. Enjoy them as is or for dipping or top with a slice of avocado and tomato with a sprinkle of Himalayan sea salt…yum!

Tip

This is a wonderful recipe to make before shopping day because you can go through your fridge and pick out all the stuff that has seen better days! Don’t forget herbs that are looking a little old, like parsley or cilantro…what about that limp celery or the carrot tops? Any frozen peas hanging out in the freezer for too long? An avocado that is just on the edge? A wrinkly pepper? Have fun with it and try this recipe whenever your fridge is in need of a tidy-up!

‘Giving thanks for abundance is sweeter than the abundance itself…’

~Rumi~

Recipe 4-2

admin — Mon, 25 Oct 2010 20:37:09 +0000

Almond Chocolate Chip Cookies

Yummy little chocolate treat that are sure to please…you can even make them without dehydrating them!

1 cup of almonds
½ cup of raw chocolate nibs
½ cup of honey, maple syrup or agave syrup
1 tablespoon of vanilla, alcohol-free

Put the almonds, honey and vanilla into a food processor and puree until smooth, then add the chocolate nibs and process until just mixed.

Take a teaspoonful of ‘dough’ and roll into a ball. Put on a teflex sheet and flatten with your fingers or the bottom of a glass. Put in the dehydrator at 115 degrees for 6-8 hours until firm but still soft. Keep them stored in the refrigerator…if they last that long! Enjoy them…they’re great!

Tip

Using honey in this recipe will make for a much stickier cookie. If you want a drier cookie, choose the maple syrup instead or use a pinch of stevia to sweeten.

‘One of the greatest discoveries a man makes, on eof his greatest surprises, is to find he can do what he was afraid he couldn’t.’

~Henry Ford~

Recipe 4-1

admin — Mon, 25 Oct 2010 20:25:10 +0000

Beet It…Salad!

A real crowd pleaser! Wow your guests or indulge yourself in this truly gourmet salad!

Beet greens
A few sprigs of cilantro
A small handful of raisins
A small handful of sunflower seeds
Avocado, peeled, seeded and thinly sliced

Dressing:
1 medium sized beet
1 cup of water
¼ cup of grapeseed oil
1 teaspoon of lemon juice
½ teaspoon of celtic sea salt
1 clove of garlic

Cut the stems off the beet greens. If the vein of the stem is very large, cut that out too. Cut or tear the greens into bite-size pieces and arrange on a plate. Top with the cilantro raisins, sunflower seeds and avocado slices.

To make the dressing, put all the ingredients into a blender and puree until smooth. Drizzle over your salad and enjoy!

Did you know…?

The beet greens are more nutritious than the beet roots? So even if you are not making this salad, save those tops and make a soup or smoothie or just sprinkle them with some lemon juice and salt and you will getting all those wonderful nutrients!

‘It is better to look ahead and prepare than to look back and regret.’
~Jackie Joyner-Kers

recipe 3-30

admin — Tue, 30 Mar 2010 01:21:47 +0000

Pink Pudding

Simple and utterly delicious! Perfect every time! Makes you happy to eat this way!!!

Meat of two young coconuts
3 cups of strawberries
A dash of stevia

Put all of the ingredients into a blender or a food processor and puree until smooth. This little pudding will last a few days in the fridge. Enjoy!

Trick:

If you want to make this pudding into more of a meal…add some chopped up strawberries , bananas and nuts or seeds…instant breakfast!

‘You can’t do it unless you can imagine it.’

~George Lucas~

recipe 3-29

admin — Tue, 30 Mar 2010 01:13:40 +0000

Tabouli Salad

Better by far than the original and so simple to throw together!

3 cups of parsley, finely chopped
2 tomatoes, chopped
½ of an english cucumber, chopped
1 cup of sesame seeds
½ cup of onion, finely chopped
¼ cup of mint, finely chopped
¼ cup of grapeseed oil
Juice of one lemon
1 clove of garlic, minced
1 teaspoon of celtic sea salt

Put all of the ingredients in a bowl and toss until well mixed. Good the next day too!

Tip:

Parsley will last a long time in the fridge if you rinse with water, shake off excess, trim the ends and put into a plastic bag or container. It will easily last a week or more this way.

‘Feeling grateful or appreciative of someone or something in your life actually attracts more of the things tht you appreciate and value into your life.’

~Christiane Northrup~

recipe 3-28

admin — Tue, 30 Mar 2010 01:05:50 +0000

Decadent Chocolate Mylkshake

Just perfect on a hot, lazy day by the pool…or just any old time that you want a pick-me-up!

1 cup of almond mylk
1 ½ frozen bananas
3 teaspoon of carob powder or raw chocolate powder
½ teaspoon of honey, maple syrup, agave syrup or a dash of stevia
½ teaspoon of vanilla (alcohol free) or a small piece of vanilla, scraped

Put all the ingredients in the blender and mix until smooth. Serve immediately.

Tip

Freezing your old bananas is a wonderful way to save them rather than compost them, however, if you want the tastiest frozen bananas in your recipes, freeze them when they are at their peak flavour, when they are just starting to get little, brown spots and are still firm to the touch.

‘When you come to the edge of all the light you know, and are
about to step off into the darkness of the unknown, faith is
knowing one of two things will happen: there will be something
solid to stand on, or you will be taught how to fly.’

~Barbara J. Winter~

recipe 3-27

admin — Tue, 30 Mar 2010 00:56:23 +0000

Vanilla Macaroons

Very delicate, tasty little treats that will melt in your mouth and fill that sweet tooth!

3 cups of shredded, unsweetened coconut
1 cup of almonds, soaked for at least 4 hours
1/3 cup of maple syrup
2 tablespoons of alcohol-free vanilla

In a food processor, puree the almonds until they are fine crumbs. Add in the rest of the ingredients and pulse until mixed well. Take the ‘dough’ and make into a ball and put it onto a teflex sheet, flattening it with your hands. Then take a piece of plastic wrap and put in over your macaroons and flatten with a rolling pin until they are about ½ of an inch thick. Score your macaroons into bite size pieces and dehydrate on 115 degrees for about 4-6 hours until they are dry. They are very brittle…so move them around with a light touch!

Trick

Because these little treats leave behind a trail of themselves…take the crumbs and top of your ice cream or even your salad for a nice sweet addition!

“Have patience with all things, but chiefly have patience with yourself. Do not lose courage in considering your own imperfections but instantly set about remedying them — every day begin the task anew.”

~Saint Francis de Sales~

recipe 3-26

admin — Tue, 30 Mar 2010 00:49:54 +0000

Zesty Cheese Dip

So delicious…perfect to dip crackers, veggies anything! You can also use it to drizzle into soups or over salads…sensational!

1 cup of sunflower seeds, soaked
1/3 – ½ cup of water
1/3 cup of sesame seeds
1 red, yellow or orange pepper, (if you only have green… go for it…but it won’t look the same!)
¼ cup of nutritional yeast
1 clove of garlic
2 tablespoons of fresh lime juice
1 tablespoon of chili powder
2 teaspoon of Braggs liquid soy
½ teaspoon of turmeric powder
½ teaspoon of paprika

Put all of the ingredients into a food processor and blend. You can make this smooth or leave it a little chunky. Try it both ways to find your favourite!

Did you know…?

Paprika is unusually high in vitamin C? Paprika is a wonderful, warm spice that lends itself well to any savoury dish. Try adding it to salad dressings, dips, crackers…all of these and more will get a new delightful taste with the addition of this health-promoting little spice!

“Life is what you make it, always has been, always will be.”

~Grandma Moses~

recipe 3-25

admin — Tue, 30 Mar 2010 00:43:34 +0000

Tibetan Sunrise Smoothie

Very nice treat to start the morning off right!

2 cup of almond mylk or 2 cup of water and 1/8 cup of almonds
½ cup of goji berries
½ cup of frozen strawberries
1 orange, peeled
2 stalks of celery
Dash of stevia (optional)

Put all the ingredients in the blender and blend until smooth. Serve immediately.

You can add the ‘Smoothie Nutrition Booster’ for maximum benefit.

1 heaping teaspoon fresh bee pollen
1 heaping teaspoon chia seeds
1 heaping teaspoon hemp seeds
1 heaping teaspoon sesame seeds
1 small piece of fresh ginger

Warning

Chinese wolfberries are not Goji berries and their nutritional value is far beneath that of the goji. Not only that, but the Chinese wolfberries are loaded with pesticides. Take a minute to ensure the gojis that you are buying are from Tibet.

‘Eating well gives a spectacular joy to life and contributes immensely to goodwill’.

~Elsa Schiaparelli~

recipe 3-24

admin — Tue, 30 Mar 2010 00:31:36 +0000

Tantalizing Truffles

These decadent treats will make you grateful you are eating raw!!!

1 cup of pecans
1 cup of almonds
1 cup of dates
¼ cup of liquid such as coconut milk, fresh squeezed orange juice, soak water from dried fruits, nutmylk or just fresh water.
2 tablespoons of raw chocolate powder
or carob powder
Mint leaves (optional)

Coating:

Shredded coconut
Coarsely ground nuts
Raw chocolate powder or carob powder

Mix pecans, almonds, dates, liquid and carob powder in a food processor until the mixture sticks together. Take a teaspoon of the truffle mix and roll it in your hands and then roll it in the coating of your choice.

Keeps very well in the refrigerator… if no one knows they are there!

Tip

Buying nuts can be costly, but you can cut those costs buy buying nut pieces instead of whole nuts. Unless you need the nuts for decoration, it will make no difference in your recipe and you will save 30-50%.

“The cave you fear to enter holds the treasure you seek.”

~Joseph Campbell~