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Jun 3 13

Nine Green Powered Foods to Add to Your Diet

by admin
1. Alfalfa:  is a member of the pea family mostly grown as cattle forage.  Nutritional properties: Alfalfa contains protein, chlorophyll, iron, potassium, magnesium and phosphorus, along with  number of vitamins; long used as a blood purifier and anti-ulcer remedy; acts as a mild laxative and diuretic.
2. Seaweed:  includes many marine plants, including dulse, kelp and rockweed.  Nutritional properties: Seaweed contains iodine, a mineral crucial for a healthy thyroid (the body’s master energy controller), and it is also rich in protein and minerals.
3. The Brassica Family:  include broccoli and its cousins cabbage, kale, collard greens, and more.  Nutritional properties: Brassicas contain cancer-fighting substances known as indoles; members of the family provide various nutrients, including vitamins C and K, iron and zinc.
4. Spinach: is a common leafy green.  Nutritional properties:  best known for its iron content (thanks, Popeye), spinach contains other minerals, vitamins A, C, E and K, several B vitamins and lutein, which supports eye health.
5. Barley Grass: is the early vegetative growth phase of a common cereal grain.  Nutritional properties:  Barley Grass contains vitamins B12, C and E, along with minerals and enzymes; it helps fight inflammation.
6. Sprouts: are seeds, such as chickpeas, rice grains, mung beans and alfalfa, that have been germinated. Nutritional properties:  Sprouts are a rich source of protein (including essential amino acids), numerous vitamins, fiber and plant enzymes.
7. Wheatgrass: like barley grass, is a cereal grain in an early growth phase.  Nutritional properties:  Wheatgrass supplies abundant chlorophyll, amino acids, minerals, vitamins and enzymes and is used as a blood tonic.
8. Chlorella in a single-celled green algae.  Nutritional properties: long used as a blood cleanser, chlorella has been found to help the body break down toxins while boosting immune function.
9. Spirulina: is a type of blue-green algae.  Nutritional properties:  Spirulina supplies complete protein along with essential fatty acids, beta-carotene, numerous minerals and Vitamins B, C, D and E; frequently used as an energy booster.
Apr 15 13

Raw Thai Salad

by admin

Raw Thai Salad

Dressing:

1/2 Cup      Raw Cashews (soaked for 1 hour)

2 Tbsp.      Raw Tahini

2 Tbsp.      Lime juice

2 Tbsp.      Coconut aminos or Tamari

1/2 Cup      Water (more as needed for desired thickness)

1/2 Tsp.     Sea Salt

1/2 Tsp.     Dried Basil

1/2 Tsp.     Coriander Powder

Drain the cashews;  put in the blender with the fresh water;  blend until smooth.  Add the rest of the dressing ingredients and blend well.

Salad:

1/2 Cup     Thinly sliced green cabbage

1/2 Cup     Thinly sliced red cabbage

1 Cup        Julienned carrots

1 Cup        Raw cauliflower flowerets

1/2 Cup     Fresh raw peas (or frozen peas thawed with cold water)

Combine all the vegetables in a large bowl.  Toss with as much dressing as you like.  Cover, place in the refrigerator for at least 30 minutes before serving.

The extra dressing with keep 5 -7 days; it will thicken, thin with water or coconut aminos or Tamari.

Mar 24 13

Ginger Carrot Dressing

by admin

Ginger Carrot Dressing

 1 cup            carrots

½ small         onion or a large shallot

1 tsp.            ground ginger

¼ cup           apple cider vinegar

1 tbsp.          Tamari or Raw Coconut Aminos

¼ cup           water, or more for desired thickness

½ cup           cold pressed olive oil

2 tbsp.           agave

Coarsely chop the carrots. Place them in blender and pulse to chop into small bits.

Coarsely chop the onion or shallot, add to blender.  Add the rest of the ingredients, except the oil; pulse.

With the motor running, drizzle the oil through the opening on top of the blender.  When all the oil is added, blend about 30 seconds.

Refrigerate in a glass jar.  Dressing lasts up to one week.

Makes about 2 cups.  (I cut the portions in half.)

Toss with your favorite green salad.

Mar 15 13

Carrot Coconut Macaroons

by admin

Macaroons

1 ½ cup       raw almonds, ground into flour

2 cups         shredded carrots

¼ tsp.          salt

4 tsp.           cinnamon

½ tsp.          ground ginger

½ cup          agave or raw honey

4 cups         finely shredded unsweetened coconut

8                  medjool dates (soaked, peeled and pitted)

½ cup         raw walnuts, chopped

1/2 cup        raisins, rinsed

Put the almond flour, 1 cup of the shredded carrots, sea salt and spices in the food processor; mix well.  Add the agave and dates; mix well.  Add the coconut, remaining carrots, walnuts and raisins.  Pulse together until blended.

Using a 2-tablespoon cookie scoop; makes approximately 30 cookies.  Place on dehydrator sheets and dehydrate at 115 degrees 8-10 hours… until quite dry on the outside, but moist in the middle.

Frosting

1/2 cup        coconut butter, softened

1/4 cup       coconut oil, softened

2 tbsp.         agave

Whisk the ingredients together.  Drizzle over the cookies.  Enjoy

The cookies freeze really well!

Mar 1 13

Zesty Kale Crackers

by admin

Zesty Kale Crackers

 2 bunches   kale

1 cup            carrots

1 cup            almonds (ground to make flour)

¼ cup           ground flax seeds

2 tbsp.          onion (or 2 tsp. onion powder)

1 clove          garlic (or 1 tsp. garlic powder)

2 tbsp.          cold pressed olive oil

2 tbsp.          apple cider vinegar

1 tsp.            sea salt

In a food processor, pulse the carrots until finely minced.  Transfer to a large bowl.

Place the roughly chopped kale, garlic and onion in the food processor, process until fine.  (The kale will fill the food processor twice.)  Combine the kale mixture with the carrots.  Add the rest of the ingredients and mix well.

Divide in half, place on two dehydrator sheets.  Press evenly, to approximately ¼”.

With a spatula cut into the size of cracker you prefer.  You can also leave it whole and when fully dehydrated, break into pieces.

Set the dehydrator to 115 degrees.  Dehydrate for 12-14 hours, depending on the thickness.  Half way through turn the crackers over for even drying.

Once completely dehydrated, store crackers in a glass jar.

Enjoy!

Feb 26 13

Disease Preventing Foods

by admin

Life Extending – Disease Preventing Foods

Asparagus: When eaten raw, asparagus provides the body with a number of minerals, including trace minerals. It also offers a wide range of phyto-nutrients. Asian research shows that asparagus assists the renal (kidney) area of the body, which has a direct effect on emotions.

Avocado: Avocadoes contain 14 minerals, all of which regulate body functions and stimulate growth. They also contain a high amount of fruit oil giving them a high food-energy value. Avocadoes contain no starch, little sugar, and very few carbohydrates.

Beets: High in Vitamin A, beets are good for the eliminative system, as well as the digestive and lymphatic systems.

Blueberries, Blackberries, Raspberries: Tufts University’s Center on Aging determined that there are abundant antioxidants in these raw fruits. Antioxidants reverse the harmful effect of aging on neuronal (brain cell) signals. Maintaining these signals is crucial to maintaining memory and preventing Alzheimer’s, as well as alleviating depression and melancholia.

Carrots: The most neutral of all vegetables, carrots are so high in Vitamin A they have been used extensively to improve eyesight and as a general body builder.

Celery: An alkaline, protective food, celery aids digestion, counteracts acidosis, halts fermentation, and purifies the bloodstream. It can even help reduce high blood pressure. One of the best foods for keeping the body well, celery can be a brain tonic, and the sodium in it can neutralize acids in the body. The leaves are rich in potassium, sodium, and sulphur.

Corn: One of the easiest foods to digest and one of the best balanced starches, yellow corn is high in magnesium. It is a wonderful bowel regulator, a bone and muscle builder, and an excellent food for the brain and nervous system.

Cucumber: Alkaline and non-starchy, cucumbers have a cooling effect on the blood. They are a wonderful digestive aid, have a purifying effect on the bowel, and are beneficial to the skin.

Daikon Radish: This Japanese root vegetable has a long history of assisting the body in blood purification, improvement of circulation, and the reduction of ulcers. When juiced, the large community of nutrients and phyto-chemicals are delivered in adequate quantities to assist in the above-mentioned areas.

Endive: This blood builder and liver detoxifier contains a high quantity of minerals and chlorophyll, making it similar to nettles and dandelion which are commonly used in the battle to reduce the effects of aging and increase vitality.

Fenugreek (sprouts): These pungent and spectacular germinated seeds assist in all gastro-intestinal and eliminative concerns. They have a direct impact on the pancreas and help to regulate blood sugar levels for both low and high blood sugar sufferers.

Garlic: This powerful herb and food contains allyl sulfides which researchers believe inhibit the growth of cancer cells. It acts as an antiseptic disinfectant and helps to reduce ventricular plaque and inflammation—the causes of both heart attacks and strokes.

Hemp Seeds & Sprouts: An edible complete protein, hemp seeds are an absolutely balanced essential fatty acid food. They not only build muscle, but also maintain brain, organ, and nervous system function, ultimately fueling a healthy metabolism. In the seed’s germinated form, it is 24 times more bio-available than fatty acids, which help to curb appetite and weight gain.

Iceberg Lettuce: Although not known for its nutritional properties, Iceberg lettuce, often called head lettuce, contains silica and silicone, as well as an opiate aphrodisiac. Silica and silicone strengthen the skin, hair, bones, and sheathing of the nervous system, while providing elasticity in the soft tissue.

Jicama: Eaten either as a root vegetable or as a green leafy sprout (grown in clay pot soil), this food can help with blood sugar, electrolyte balance, and cardiovascular disorders, while providing increased energy. The germinated version is superior to the consumption of the root vegetable itself.

Kale: Its superior calcium, phosphorus, and magnesium content strengthen the teeth, skeletal structure, and red blood cells. Its sulphur content assists in the reduction of ulcers and other gastro-intestinal disorders.

Lettuces: The leafy green varieties contain a close cousin to opiates, which have the ability to heighten positive moods and increase sexual desire. It is often used as an aphrodisiac in its juiced form, which provides far more benefits than eating large amounts of the leaves themselves.

Mustard Seeds: As sprouts, they are significant mucous membrane cleansers that also play a roll in ridding the veins of debris. When consumed in abundant amounts, they also help respiratory disorders, including asthma, emphysema, bronchitis, and chest colds.

Nutmeg: This spice contains a wide array of phyto-nutrients that are directly linked to improving urinary flow and to the reduction of bladder inflammation. Many reports claim that nutmeg can be helpful for regulating frequent urination.

Onions: These root vegetables contain a multitude of phyto-chemicals that help to protect the cells from mutagens, as well as viral, bacterial, and fungal concerns. They can also be helpful with Lyme’s disease.

Pea Green sprouts: These are a complete protein, serving to build muscle tissue as well as fibrin within cells. Their high beta-carotene content protects vision and creates an anti-oxidant effect against many forms of cancer. This powerful, germinated food has inherent blood-building properties.

Quinoa: A high-protein and high-mineral grain that helps to alkalinize the body. It also provides an abundant amount of energy for mental and physical activity.

Red Sweet Peppers: These succulent fruit/vegetables are rich in Vitamin C, which acts as an anti-oxidant to reduce free racial damage—the essential cause of all premature aging and disease. By drying the seeds and germinating them you will attain 37 times greater positive effect from their banquet of nutrients.

Spinach: An excellent source of Vitamins C and A, and iron, spinach contains about 40 percent potassium. It leaves an alkaline ash in the body, and is good for the lymphatic, urinary, and digestive systems.

Squash: All squashes are low in calories, high in fiber, and easily digested. Great for the eliminative system, they produce absolutely no gas in the intestinal tract. Winter squash contains more Vitamin A than summer squash.

Sweet Potatoes and their sprouted greens: These highly nutritious vegetables contain every vitamin and most minerals and trace minerals. They have been used to increase vitality, both mental and physical; strengthen the heart and other vital organs; and, most importantly, increase the cell’s ability to regenerate more quickly.

Tomato: When organic and vine ripened, this fruit contains phyto-nutrients that have been directly linked to the prevention of breast and prostate cancer. They also are heart-healthy, and help to build heart muscle tissue.

Ugli fruit: This variation on the grapefruit contains the citric acids, nutrients, and phyto-chemicals that help to dissolve waste in the gall bladder and liver. They create an antiseptic effect in the blood stream, break up excess mucus, and reduce excess uric acid. All of this effectively helps to alkalize the body.

Watermelon and its sprouted seeds: These are often used as a diuretic and to flush the kidneys and bladder. Watermelon provides high chlorophyll and mineral content when the outer skin is juiced and high protein and mineral content when the seeds are sprouted into greens. This delicious fruit has been used as a morning drink by living-food connoisseurs for many decades.

Yucca and its sprouted greens: These are commonly used as a stomach and small intestine cleanser, a gastrointestinal and elimination canal lubricator, and, most important, as a reservoir of energy for physical activity and stamina.

Zucchini: This summer squash contains a unique variety of phyto-chemicals that have been noted as protectors of hearing and eyesight. It also reduces female disorders such as PMS. The zucchini flowers provide an extraordinary amount of beta-carotene, one of the most important antioxidants for protecting the body from cancer and other diseases.

Feb 7 13

Apple Banana Nut Muffins

by admin

Apple Banana Nut Muffins

Ingredients:

• 2 Cups Sunflower seeds, soaked for 4 hours and rinsed
• 1 Cup Walnuts, soaked for 2 hours and rinsed
• 2 Bananas
• 2 Apples. Grated
• 8 Medjool dates, rinsed, peeled and pitted
• 1 Cup Raisins, rinsed
• 1 Tsp Cinnamon
• 1 Tbsp Coconut oil, softened

Process:

• In food processor, grind the sunflower seeds. Transfer to large mixing bowl.
• Chop walnuts. Place in mixing bowl.
• Grate the apples. Add to the mixing bowl.
• Put the dates and half the raisins in food processor and finely chop or puree. Add the bananas, softened coconut oil and cinnamon. Blend well. Transfer to mixing bowl.
• Add the rest of the raisins to the bowl and mix well. (If you don’t want the texture of the full raisins finely chop or puree as well.)

I use the 4-tablespoon scoop for the muffins. Fill and level the scoop with the batter. Place on dehydrator sheets. Dehydrate for 4 hours at 115 degrees. Remove the sheets and continue dehydrating for 8 – 10 hours. When the muffins are dry to the touch, cool completely and store in sealed glass container. They also freeze really well.

(If you want them more like cookies, the 2-tablespoon scoop is perfect. Drying time is similar.)

Jan 24 13

Raw Chocolate Cheesecake

by admin

Raw Chocolate Cheesecake

Crust
2 cups raw walnuts, or raw almonds
1/4 cup raw cacao powder
1/4 tsp. cinnamon (optional)
2 tbsp. raw agave
1-2 tbsp. water

Directions:
• Place the nuts in a food processor, process until finely ground.
• Add the cinnamon and cacao; pulse to incorporate.
• Add the agave and water. Mix until sticky.
• Grease a 9” spring-form pan with coconut oil.
• Press in crust mixture. Set aside

Filling
2 cups raw cashews (soaked for 4 hours)
¼ cup water
6 tbsp. raw agave
¼ cup coconut oil, melted
½ cup raw cacao powder
¼ tsp. cinnamon (optional)

Directions:
• Place the soaked, rinsed cashews into a food processor.
• Add the water and process until the mixture is smooth and creamy.
• Add the agave and coconut oil, blend well.
• Add the cacao and cinnamon, process until the filling is smooth and creamy.
• Spread the filling onto the prepared crust. Cover and freeze for 2 hours before serving.

Storage:
Keep leftovers in an airtight container in the freezer.

Oct 18 12

Chocolate Covered Coconut Bars

by admin

No Dehydrator Needed

Bar/Cookie
1 cup Medjool dates, soaked, peeled, pits removed (approximately 16)
½ cup water
3 cups shredded unsweetened coconut
¼ cup coconut oil, softened
¼ cup ground raw cashews
1 tsp. vanilla

Put the dates and water into a food processor, puree. Add the rest of the ingredients and mix well. Form into desired shape. I like to use the one-tablespoon cookie scoop. Place on a non-stick sheet and place in the refrigerator for at least two hours, before frosting.

Chocolate Frosting
1 cup Coconut butter, softened
1 cup raw cocoa
1/2 cup agave

Mix well. Frost the bar/cookies and enjoy.  I store in a container in the freezer.  No need to thaw.  Reminds me of a Mounds Bar.

Oct 18 12

Chickpea Hummus

by admin

Raw Hummus

1 ½ cups dry chickpeas
Soak for 12 hours, rinse well. Chickpeas will double in size to 3 cups. *

1 cup cold pressed olive oil
½ cup raw tahini
1 tbsp. lemon juice
1 clove garlic, minced, or ¼ tsp. garlic powder (optional)
1 tsp. sea salt
Water as needed

*  I place the chickpeas in steamer and steam for 15 minutes.  Rinse before placing in the food processor.  You don’t have to steam them prior, but I have found they are easier to digest.

In a food processor grind the soften chickpeas with ½ cup of the olive oil. Gradually blend in the remaining ½ cup of oil. Add water to reach the desired thickness. When creamy, blend in the tahini, then the lemon juice. Keep blending until creamy again. Add garlic, if desired, and blend again. Add sea salt to taste.

Can be eaten right away, but it tastes even better a couple hours later.

Store in the refrigerator; keeps 5 to 7 days.