Friday, July 30, 2010
Sunday, July 25, 2010
Yum Yum Yum! Love this recipe with fresh local peaches, it doesn't get any better than this!
3 C pecans (soaked and dried)*
1/2 C coconut flakes
1 tsp alcohol free vanilla
couple sprinkles of salt
3 Tbsp coconut oil
1/2 tsp vanilla
1/2 C water
5-7 peaches depending on size (about 6 Cups)
To make the crust process pecans, vanilla and salt until coarsely ground. Add dates and process until the mixture starts to crumble together. Use half of mixture to press into the the bottom of a pie dish, set the other half aside.
To make the syrup, process all "syrup" ingredients and then mix in with the peaches. Spoon the peach/syrup mixture onto the crust. Top with remaining pecan mixture, and eat it up, it will go fast!
4 C pecans
1 1/2 tsp Himalayan sea salt
enough water to fully cover the nuts in a large bowl
Soak overnight and then dehydrate for 12-24 hours or place on a cookie sheet and leave in the oven on warm for 6-8 hours.
Sunday, July 11, 2010
We have a mother load of green peppers and tomatoes so I thought this recipe was appropriate. It is pretty basic, but it is easy and yummy.
Stuffed Green Peppers
4-6 green peppers (depending on size)
1 onion, chopped
1 Tbsp coconut oil
1lb ground beef
1 C quinoa (soaked)*
4-5 tomatoes (depending on size)
2 Tbsp chopped parsley
salt & pepper
Wash green peppers and remove tops. Cut stem away and chop surrounding green pepper from top. Set chopped pepper aside. Remove ribs and seeds from green pepper shells and set aside.
Saute onion in oil until soft. Add beef, chopped green pepper, quinoa, and tomatoes. Stir mixture lightly and bring to a boil. Reduce heat and cover saucepan and simmer mixture 15-20 minutes, stirring once or twice. Remove from heat. Stir in parsley and S&P.
Heat oven to 350. Use a shallow baking dish to arrange peppers, and pour mixture into peppers, mounding stuffing on top of peppers if necessary. Pour 1/2 inch of remaining juice or water into baking dish. Bake until peppers are tender and stuffing is cooked through (about 45 minutes). Baste peppers once or twice with tomato juice.
*If you have time it is good to soak your quinoa. I soak 1 cup of quinoa in 2 cups of water for a few hours or overnight.
Tuesday, July 6, 2010
1/4-1/2 of cantaloupe (chopped in chunks with seeds removed)
1/4 C coconut milk
few pieces of ice
Blend and drink up!
Friday, July 2, 2010
Kombucha (makes about 2 quarts)
12 C of filtered water
1 C evaporated cane juice sugar
4 organic black tea bags
1/2 C kombucha from a previous culture
1 kombucha mushroom
Bring water to a boil. (While water is boiling I run my tea bags under cold water to decaffeinate) Add sugar and simmer until dissolved. Remove from heat, add the tea bags and steep until the water has completely cooled. Remove the tea bags. Poor cooled liquid into a 4 quart glass jar ( got mine at walmart by pyrex stuff) and add 1/2 C kombucha and mushroom from previous batch. Cover the jar loosely with a cloth or towel and transfer to a warm dark place. In about 7 days the kombucha will be ready.
OKAY--I know this sounds complicated and weird but once you get the hang of it, it is really easy and it becomes a routine. My advice is to first buy some at your local health food store to see if you really like it, THEN you can move forward to making your own. I would be happy to answer any questions--just post a comment! Also, I normally always have extra starters on hand if you would like to have one.
Monday, June 21, 2010
This is a 3 part recipe and it takes a bit of time with the soaking, so plan ahead and it will be soooo worth it!
2 C almonds, soaked overnight and then left out to dry for another few hours
1 tsp sea salt
12 pitted dates
*pulse almonds and salt in food processor until nuts are in small pieces. Slowly add dates in until it make a "dough."
6 pitted dates
1/3 C carob/coco/or cacao powder
1/4 extra virgin olive oil
4 Tbsp water (maybe a little more depending on consistency)
*Blend all together, slowing adding water to create a thick texture. Spread half onto pie crust and the use the other half as a topping.
2 C cashews (soaked overnight)
1 1/2 C water
4 pitted dates
1/2 C shredded coconut
*Blend cashews and water until smooth. Add the dates and coconut. Blend until smooth.
Okay so "flour" a pie pan with some coconut flakes,and then press almond crust into pie pan. Add 1/2 of chocolate syrup then add the coconut cream on top. Top the pie with the remaining chocolate.
If it all turns out, you should look like this when you are done :-)
Tuesday, June 1, 2010
Banana pudding is one of my favorite desserts and this does not disappoint! It makes great baby food as well. Jude kicks like crazy for this!
1/2 C vanilla creme sauce (see chocolate Mousse post on 3/13/10)
1 banana, cut in half
1/4 C crumble topping
Crumble Topping (Yields 1 Cup)
1 C walnuts or pecans
1/4 C shredded coconut
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 C raisins
4 pitted dates
Place nuts, coconut, and spices in food processor and process until coarsely ground. Add raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together.
Place creme sauce and half of banana in blender and process until smooth. Thinly slice other half of banana. Divide banana sauce into 2 bowls. Top each with crumble topping then the sliced bananas. Yummy!
Tuesday, May 18, 2010
Oh man, they came out so yummy. Here is a picture. I thought they looked so pretty!
These were inspired by previous recipe. We had some extra sweet potatoes and beets on hand, so I thought this would be good since the chicken recipe was so delicious. This can also be made with just sweet potatoes. It makes a great side dish.
2 sweet potatoes, sliced
2 beets, sliced
1-2 Tbsp coconut oil
Preheat oven to 350. Coat bottom of baking sheet with coconut oil. Place sliced potatoes and beets on top and move around to coat with oil. Top with Himalayan salt. Bake for 10-15 minutes or until soft. For crisper chips use thinner slices and increase temperature in oven 25-50 degrees.
Saturday, May 15, 2010
What I love about roasting a chicken is it makes great leftovers and then you can use the carcass to make chicken stock for soups. (I put the whole thing in a big pot of water with some celery, onion, bay leaf, salt & pepper and bring to a boil. I skim off all the ucky stuff on top and then simmer for a few hours. Strain put in containers and keep in freezer for next time you need stock)
The red stuff is beet juice, not blood... :-)
Roast Chicken over Beets & Sweet Potatoes
1 large chicken (I used a free range chicken from Justin Lingle-see contact info on 3/19 post)
4 sweet potatoes, sliced
2 beets, sliced
10 cloves of garlic, smashed under a metal spatula, skins on
1 sprig of rosemary
1 spring of thyme
Juice of 3 lemons (save 3 of the juiced lemon halves)
Heat oven to 425. Wash chicken inside and out, pat dry.
In a large bowl combine lemon juice, 3 cloves of garlic, rosemary, thyme and s&p.
Set chicken in a bowl and coat with lemon/herb mixture.
Slice sweet potatoes and beets.
Drizzle olive oil in the bottom of a roasting pan, layer beets and sweet potatoes. Add remaining garlic cloves.
Stuff bird with the 3 lemon halves and herbs.
Place chicken on vegetables in roasting pan and top with remaining lemon/herb mixture.
Tuck wings under, tie legs together and drizzle with olive oil.
Bake 1.5 hours
Thursday, May 13, 2010
Not sure if you have ever used chia seeds or have even heard of them, but they are an amazing super food. Here is a link so you can read more information: http://chiaforhealth.com/chin.html
If you want to just sample them they are available at ONF in the bulk spices section. We now buy our seeds in bulk. A good brand is Nativas Naturals (we also used their gogi berries, cacao powder and a few other things). You can find them online.
1 1/2 C Vanilla Almond Mylk (see recipe in older post 2/21/10)
4 Tbsp chia seeds
drizzle of honey or maple syrup (optional)
Mix in chia seeds really well and let them sit and gel up for a minimum of 10 minutes. That's it! SOOOO easy! Yum!
Wednesday, May 5, 2010
1/4 C coconut milk
1/2 orange (with a little peel left on)
1/2 C frozen pineapple
1 TBSP flax seed, optional
handful of spinach, optional
Blend in vita and enjoy!
Monday, April 26, 2010
2 Tbsp coconut oil
2 C sliced shiitake mushrooms
2 tsp braggs liquid aminos
1 Tbsp apple cider vinegar
1/8 tsp salt
1/8 tsp pepper
dash of hot pepper flakes
2 tsp olive oil
1/2 C diced red onion
6 C spinach
2 C purple cabbage
(1 C toasted sliced almonds)
Heat coconut oil in pan, add mushrooms and saute for 2 minutes. Add braggs and and cook until dry. Remove from heat and place in a bowl. Add vinegar, s&p, and hot pepper flakes. Cool completely.
Add olive oil to the pan and saute onion over low heat stirring frequently for about 5 to 7 minutes. Cool.
Toss mushrooms, onions, spinach, and cabbage together with vinaigrette. Top with toasted almonds.
2 celery stalks
2 kale leaves (kale can have a strong flavor so use spinach if you prefer)
handful parsley or cilantro
1/4 in fresh ginger (optional)
If you want to make it sweeter (I recommend this when trying for the first time) add 1/2 apple or carrot or beet.
I use my vita mix to make juice by putting all the ingredients and then filling with water until it covers the veggies and then I add a few cubes of ice. This recipe makes a couple of servings.
Green juice can be made in so many ways so play around with it. If I don't have a cucumber I will use some broccoli or cabbage...whatever you've got, just get those greens in ya!
Friday, April 16, 2010
Thursday, April 15, 2010
Okay, so I was going to post some pictures, but it isn't working so here is a link to the website of this super delicious restaurant called 118 degrees.
Check it out! We ate some stuffed mushrooms, then I had the lasagna, and strawberry cheesecake for desert. What a treat! Everything was so so so good and good for you! No guilt at all! I love indulging in desert and not feeling bad afterward. Jude had samples of everything and I think he loved the lasagna best (my favorite too). As luck would have it Jenny Ross, head chef and owner of the restaurant wrote a book called The Art of Raw Living Food, so I bought it and I'm excited to try some recipes. I'll be posting as I try them. I also just purchased and excalibur dehydrator (www.excaliburdehydrator.com) so I am real excited to incorporate that into some of my recipes. Be on the look out!
Happy healthy eating,
Wednesday, March 31, 2010
Mandy's Version of Coconut Cream Pie Bars
1 1/2 C Almonds, unsoaked
1/2 C Cashews, unsoaked
1 C shredded coconut
6 pitted dates
3-4 Tbsp coconut oil
Process nuts in food processor then add remaining ingredients until it all sticks together. Pat into an 8x8 pyrex pan and refrigerate to firm up bars. Enjoy!
Tuesday, March 30, 2010
We buy coconut oil in bulk from http://www.wildernessfamilynaturals.com/
They have a great website with lots of good information so check it out!
Sunday, March 28, 2010
garlic and beef (haha...it really is that easy!) We normally use 3-4 cloves and mix in with 1 pound grass feed beef and then grill to your liking with sea salt and black pepper.
You can get fancy with this, but we were going for a fast and easy supper. I used 1 and half avocados, fresh lime juice and garlic salt to taste.
Black Pepper Cheeze
1 C cashews (soaked mine for a few hours)
Juice of 1 lemon (~2 Tbsp)
2 garlic cloves
1/4 tsp black pepper
1/2 tsp sea salt
1/8 C water
Blend in vita-mix until smooth and creamy.
Place on top of a some mixed greens and veggies and enjoy! I used some guac and cheeze as baby food for Jude and he loved it!
Sunday, March 21, 2010
These take a little bit of time, but are sooooo worth it! What a great alternative to take to a birthday party!
1/3 C cashews
1 1/2 bananas
1/4 C lemon juice (1-2 lemons)
1 Tbsp agave syrup
2 1/2 C pecans
1/2 C shredded coconut
pinch of sea salt
5 pitted dates
3 Tbsp alcohol free vanilla extract****
1/2 C shaved coconut
****I missed the "alcohol free" on the vanilla extract and mine apparently had alcohol in it and whew! it was a bit alcohol-ly tasting, so I would either use a whole vanilla bean or decrease the amount if you don't have alcohol free vanilla extract
Pudding-blend cashews, bananas, lemon juice and agave syrup until smooth. Place in fridge.
Cupcakes- combine pecans, coconut and salt in food processor and process into evenly sized small pieces. Scoop mixture into different bowl. Combine dates and vanilla in food processor and process into small pieces. Return pecan mixture to food processor and pulse to mix.
Place 6 cupcake liners in muffin pan. Divide cupcake mixture between each and press into liners leaving a cavity in the middle to hold the pudding. Scoop pudding mixture into cupcakes and top with shaved coconut. Place in fridge for several hours to firm up the cupcakes before serving.
Friday, March 19, 2010
Threw together a last minute salad for dinner...
I sauteed ground beef* and onion with "taco seasoning" (chili powder, garlic, s&p, cayenne), and
then placed it on some mixed greens with avocado. You could add more veggies if you have time. Topped it off with Nacho "Cheese"
1 C macadamia nuts (I used cashews b/c I had them on hand)
Juice of 1 lemon, about 2 Tbsp.
1/2 Tbsp. Braggs Liquid Aminos
1/2 Tbsp. tumeric
1 tsp cayenne
1/2 C water
Process nuts, lemon juice, braggs, tumeric and cayenne and slowly add just enough water for desired consistency.
*Grass fed, grass finished beef (see sources on next post)
Cheeze recipe taken from Ani's Raw Food Kitchen
Saturday, March 13, 2010
Chocolate Mousse....wow! yum yum!
1/4 C pitted medjool dates, soaked
1/4 C agave nectar or maple syrup
1/2 tsp vanilla extract
3/4 C mashed avocado (1 1/2 avocado)
1/4 C plus 2 Tbsp cocoa powder
1/4 C water (I had to add a bit more)
Add all ingredients to vita-mix and viola! We added some fresh strawberries and then I decided to get creative and layer the mousse with Vanilla Creme Sauce (see recipe below)
Vanilla Creme Sauce
1 C soaked raw cashews
1/4 C plus 2 Tbsp water
2 Tbsp agave nectar or maple syrup
1 tsp vanilla extract or 1 vanilla bean
Place all ingredients in blender and process on high until smooth. Chill for 30 min before serving.
Sunday, March 7, 2010
1/2 C red onion, chopped
2 tsp fresh garlic, minced
1 Tbsp coconut oil
1-2 carrots, grated
1 C quinoa, rinsed and drained
2 C water
1/4 tsp sea salt
Rinse grain under cold water to remove coating. Melt coconut oil in medium size saucepan. Add onion and cook for 3 minutes, add garlic and cook another 2 minutes. Add rest of ingredients and bring to a boil. Reduce heat, stir and cover. Simmer 15 minutes or until all the water is absorbed.
video coming soon...
Monday, February 22, 2010
We have brochures at the office and if you decide you want to get one, you can use the code 06-004000 and get free shipping ($25 value).
Sunday, February 21, 2010
This makes a great alternative to Dairy or Soy Milk and it tastes sooooo good!!
1 C almonds
1 vanilla bean
4 pitted dates
5 C water
Place all ingredients into vita mix and blend! Can strain through a nut milk bag if you prefer less texture. Will store in fridge for up to 4 days
*taken from Ani's Raw Food Kitchen by Ani Phyo
Sunday, January 3, 2010
Basic Roast Chicken
1 6-8 lb free range roasting chicken
1 Tbsp. raw or organic butter, softened
1 med garlic clove, minced
¾ tsp sea salt
4-5 grinds freshly ground black pepper
2 tsp thyme leaves
Preheat oven to 350 degrees.