2 minute meditation (1) A-B-C dough (1) adzuki (1) agar agar (1) allergy friendly (1) almond (9) almond cream (1) alternative (1) amaranth (4) anti-inflammatory (1) apple (6) apricot (1) arugula (3) attitidude (1) avocado (8) banana (12) barbeque (1) bbq (1) beans (12) beautiful food (1) beet (5) beet smoothie (1) Berry (15) besan (1) biscotti (1) black bean (3) black bean soup (1) blackberry (1) blueberry (1) blueberry pie (1) Bob's Red Mill (1) bok choy (2) Breakfast (16) brown rice noodle (1) brownie bites (1) buckwheat (2) bumper crop (1) butternut squash soup (1) cabbage (2) cacao (1) carrot (11) Cashew (13) cashew cream (1) cast iron cooking (1) cauliflower (3) cauliflower pizza (1) celery (3) Chai (4) chard (1) cherry (2) chia (7) chickpea (7) chickpea flour (1) chilled soup (1) chocolate (6) chocolate cookie (1) chocolate pudding (1) chocolate smoothie (1) chowder (1) cilantro (1) cinnamon rolls (1) Citrus (5) cleanse (1) Coconut (14) coconut crust (1) coconut curry (2) coconut oil (1) cold peanut noodle (1) cold sesame noodle (1) confession (1) cookie (7) corn (1) crazysexyjuice (1) creamy (3) creamy dressing (1) creamy soup (1) creamy vinegar dressing (1) crisp (1) crockpot (1) crunchy (1) crust (2) cucumber (7) cucumber salad (1) cumin (3) curry (2) dairy free (5) dairy free creamy dressing (1) dairy free curry (1) Daiya (1) dandelion (1) date (1) dates (15) daylily (1) daylily recipes (1) delicata squash (1) dessert (8) detox (6) detox juice (1) detox smoothie (1) dill (1) Dinner (23) dip (1) DIY (2) double rainbow (1) Dr. Fuhrman (1) dressing (3) Easter (1) easy (4) Eat to Live (2) Edible Flowers (1) egg roll (1) eggplant (1) exclusive (1) falafel (1) Family Friendly (63) fast food (2) fiber (1) fiber for kids (1) fiber rich (1) flatbread (2) flax (4) fresh (2) Fruit (3) fruit smoothie (1) garbanzo (2) garden fresh (1) garlic (2) German (1) ginger (1) glow (1) gluten free (81) gluten free crust (1) gluten free Easter (1) gluten free pie (1) gluten free pizza (2) gluten free smoothie (1) gluten free vegan (2) Goji (3) golden flaxseed (1) GOMBBS (1) GOMBS (1) grapefruit (1) greek (2) greek spinach (1) Green Pepper (4) green smoothie (3) health (1) hemp (3) hemp sauce (1) hempseed (4) hempseed pizza (1) herbed gluten free tart shells (1) high protein (1) Holiday (1) homemade (1) ice cream (2) Indian (3) intention (1) Japan (1) Juice (3) kale (15) kid friendly (6) kid pleaser (2) lemon (16) lemon bar (2) lentil (7) lentil ragout (1) life (1) lime (1) lucuma (1) lunch (13) luscious (1) macaroon (1) macrobiotic (1) maifun (1) mango (1) marinated mushrooms (1) meditation (1) Mexican (1) milk (1) millet (5) mint salad (1) miso (1) mushroom (10) Musing (2) naan (1) no bake (2) non-dairy (1) Noodles (1) nori (1) nourishment (1) nut-free (1) nutella (1) nutrition (3) nutritional yeast (1) Nuts (16) oat fiber (1) oats (3) oil free (1) oil pulling (1) olive (1) onion (3) orange (3) pad thai (1) palak paneer (1) pancakes (1) papaya (1) parsley (1) party (1) peach (2) peanut butter (1) peanut sauce (1) pecans (1) pepper (2) perspective (1) pesto (2) pierogi (1) pineapple (1) Pizza (3) plant strong nutrition (1) plum (1) polenta (1) Polish (1) pomegranate barbeque sauce (1) pomegranate molasses (1) pot pie (2) potluck (1) probiotics in smoothie (1) program (1) protein (1) psoriasis (1) psoriatic arthritis (1) PSY (1) pudding (1) quick (4) quick nut cheese (1) quinoa (6) raspberry barbeque sauce (1) raspberry salad (1) raw (27) raw juice (1) raw lemon bar (1) raw nori (1) raw peanut noodle (1) raw sesame noodle (1) real food (1) retreat (1) rice (4) rice noodle (1) rice paper (2) roasted pepper (1) roasted tomato (1) romaine (1) Salad (12) salsa (1) salsa verde (1) Saturday Strategy (1) sauce (7) school lunch reform (1) selenium (1) self care (1) shortbread (1) sleep (1) sloppy (2) sloppy joe (1) smoked black bean soup (1) smoked paprika (3) smoothie (12) snack (13) socca (2) solution (1) Sorghum (2) soup (12) spanakopita (2) spice (8) spicy (11) spinach (8) spread (1) Spring (2) squash (1) strawberry bar (1) strawberry date bar (1) stress (1) sugar free (1) sunflower seeds (1) supplements (1) sushi (1) sushi rice (1) sweet (1) sweet potato curry (1) taco (1) tamarind (1) taquito (1) tart shells (1) tasty (1) teff (3) Thai (1) thrive (1) thyroid (1) toasted nori (1) tofu (5) tomatillo (1) tomato (17) tomato sauce (1) treat (1) turmeric (1) vegan (62) vegan chowder (1) vegan dessert (1) vegan Easter (1) vegan ice cream (1) vegan juice (1) vegan protein (1) vegan salted caramel sauce (1) vegan smoothie (1) Vegan Som Tum (1) vegan sushi (1) vegetable (1) vegetarian (2) veggie burger (1) versatile dough (1) video (1) vinegar dressing (1) Vitamix (1) vodka sauce (1) walnut (1) walnuts (1) wasabi (1) whole food (2) whole food dressing (1) whole grain (1) World Flavors (3) yummy (1) zest (1) zucchini (3)
Sarah Lawrence

Simple Detox Recipes ~ because I love you <3

Special Waves and Warm Welcome to all you new Blog followers!  So glad to have you here.  I can't wait to hear from you and get to know you.  Please join me over on Facebook too --- click the link on the right side of this post.  I just can't get enough of all you lovelies!  xoxo ********** So, last week I completed a 10 Day Detox with a great group of people.  I designed the Detox to be gentle by reducing stimulants like caffeine and sugar before cutting them out, then using a clean dietary approach to support the body’s natural detox pathways.  Gotta tell ya… my Detoxers were ROCKSTARS!  Most lost 4 pounds during the 10 days and one SuperStar dropped 7 pounds and was absolutely glowing.  I confess that I feel a bit guilty to have kept the 10 Day Detox on the hush, but I’m ready to share a secret with you --- (you’re truly the first to know!)  --- On March 4th I am launching my next program:  “10 Weeks to a Healthier You!”  Because I work really closely with my clients, I am only opening 15 spots in this exclusive program.  I will be accepting applications from people who are ready to make some healthy habits a reality, so if this is you, be on the lookout for an update with all the deets tomorrow.  I have great bonuses and goodies for all you Early Birds who want to jump right in!  Just think --- you can be on your way to achieving any of your New Year’s weight loss resolutions in time for Mother’s Day!  Build on the momentum of love from Valentine’s Day and give yourself this gift.  Promise I’ll be back tomorrow with more so you can get in on the goodness.  (You’re totally worth it!) Phew!  Now that I’ve let my secret slip, I feel much better!  (Here’s the song in my head --- “I’m so excited, and I just can’t hide it…”)  Back to business ~ I meant to post and share the love before Valentine’s Day, but life got busy with classroom parties and lots of valentines to prepare.  I want all of you to feel the love so this post is a host of pics and recipes from the detox.   Simple meals make me happy and keep me healthy and they can do the same for you!  Foods that support detoxification are tasty, colorful and filling, but don’t take my word for it… try it yourself and let me know what you think!   Breakfast = Breaking the Fast Liquid nutrition in the form of smoothies and juices is a fabulous way to FLOOD your cells with nutritional love! Mixed Berry Blast 1 cup frozen mixed berries 1 frozen banana 3 kale leaves, stems removed A big handful or two of baby spinach, washed (go for two cause you're a rockstar!) 1 - 1½ cups almond milk Put everything in the Vitamix or blender and whiz 050until quite smooth. My Beeting Heart Juice 1 large organic beet, scrubbed 1 large organic cucumber 3 kale leaves, stems removed 6 swiss chard leaves, stems removed 3 large carrots, peeled 1 red apple Cut all the veg in pieces that will fit in your juicer.  Juice according to your juicers directions or blend in a Vitamix and strain using a nutmilk bag or several layers of cheesecloth. [caption id="attachment_706" align="alignleft" width="256"]Juice shots for my boys and the pint glass for me! Juice shots for my boys and the pint glass for me![/caption]   043 [caption id="attachment_705" align="alignright" width="300"]Juicy Smiles from my 6 year old! Juicy Smiles from my 6 year old![/caption] Mid-day and Evening Meals Go for 80% raw and 20 % cooked whole foods for your lunch and dinner meals.  Raw foods provide live enzymes and accessible nutrients.  Cooked whole foods provide the comfort of warmth and variety in texture. Simple Salad for 4 8 cups of mixed salad greens (mesculin greens, kale, romaine, spinach, chard, frisee, red or green leaf lettuce, butter lettuce, endive, mustard greens, beet greens, dandelion greens) 4 cup diced veg of your choice (tomatoes, cucumber, pepper, red or green onion, celery, carrot, mushroom, beet) 1 diced avocado 1/4 cup of hemp seeds, flax seeds, chia seeds or sesame seeds ¼ cup chopped cashew, almond or brazil nuts ¼ cup fresh herbs (dill, basil, cilantro, parsley, mix of thyme/oregano, mint) 2 cups mixed fresh fruit (optional, but great for variety) The possibilities with salad are never ending.  I use a variety of greens for lots of color and texture. Family Friendly tips: 
  1. Let you kids choose the veggies and fruits for the salad. 
  2. Once your greens are washed have your kiddos tear the leaves into fork friendly pieces.
  3. Fill it up!  We have a large oval platter that is great for serving salad family style.  How much salad do you need?  It is really easy to judge once you’ve served salad family style a few times because you will be able to eye-ball it based on your experience.  I know that if we fill up the platter with greens, pile on the veg and add the toppings that the whole thing will go… so all I need to say is “Fill it up” and my people can have fun while practicing a healthy habit.
  4. Let your kids serve themselves if they are old enough to manage a fork.  It’s a life skill.  I find that my kids take what they need and it’s usually more than I would have put on their plates. 
  5. Pour on the props!  Praising the kiddos (and any reluctant adults at the table) is a great way to ensure that they will feel good about making healthy choices.  Praise builds confidence, so when they try a new combo, give them credit and ask them how things taste and if they would make the same salad again.
*** Just think, it’s as easy as P-I-E ~ Praise Involve Encourage! [caption id="attachment_704" align="alignleft" width="640"]Simple Salad for 4 Simple Salad for 4[/caption] [caption id="attachment_711" align="alignleft" width="640"]Simple Salad for 4 with Beet Hearts and berries Simple Salad for 4 with Beet Hearts and berries[/caption] Raw Bowl with Beans 1 cup raw mushrooms, sliced 2 cups kale or spinach, stems removed and leaves sliced into strips ¾ cup raw sauerkraut (homemade or one like Bubbies) 1 cup cooked beans of your choice (homemade is great; no sugar if using canned beans) 040 Triple Nut Veg Burger 1 large onion, quartered 2 stalks celery, quartered 1 clove garlic 1/2 cup almonds 1/2 cup cashews 1/2 cup walnuts ½ cup hemp seeds 1 bunch parsley, stems removed 2 slices gluten free, dairy free millet bread or GFV breadcrumbs ¼ cup nutritional yeast 1/2 tsp sea salt ½ tsp freshly ground black pepper 1/3 cup lemon juice ½ cup white beans (optional, makes patties a firmer texture) Put onion, celery, garlic, nuts, seeds and parsley into your food processor and pulse until everything is fine but not a paste.  Tear the GFV bread into pieces or add the breadcrumbs, nutritional yeast, salt and pepper and pulse again.  Add lemon juice a little at a time to get the mixture to a consistency that you can shape into patties. Heat a cast iron skillet (or your favorite skillet) and place ½ cup size patties on until one side is golden, then flip.  Serve. An alternative to cooking these bad boys is to shape them and pop them into your dehydrator.  The flavor remains bright and the texture becomes much firmer than what you get in the skillet, even with the bean option.  I like the non bean burger, dehydrated and crumbled into lettuce leaves with salsa for a tasty taco like yum. ***Depending on the size of your veggies you should get at least 6 patties, likely a few more. [caption id="attachment_712" align="alignleft" width="640"]Triple Nut Veg Burger Triple Nut Veg Burger[/caption] Tomato Vegetable Soup  ~ you may want to double this one and freeze half 1 tablespoon extra virgin olive oil 1 cup chopped red onion ¼ teaspoon sea salt 2 cloves garlic, minced 1 cup shredded carrot 1 cup chopped celery 1 24-ounce jar diced tomatoes or 2 lbs fresh tomatoes, diced 5 cups low-sodium vegetable stock (gluten free) 2 cups cooked white beans, drained and rinsed ½ tsp freshly ground black pepper ½ tsp cayenne, chipotle or smoked paprika (optional) fresh parsley leaves, garnish Heat oil in a soup pot over medium heat.  Add garlic and onion and sauté for a few minutes.  Add the remaining ingredients and bring to a simmer.  Cover and cook for 15 minutes.  Sprinkle with parsley just before serving. 026

Tags:
Sarah Lawrence

Blueberry Pie, Oh My!

With a few pounds of beautiful blueberries left from our first haul of the season, it was high time to make a great blueberry dessert.  What I love about blueberries is that they are such nutrition powerhouses yet they taste fabulous too.  My kids gobbled their servings while I got the satisfaction of knowing that they got a hefty dose of healthy, whole food based fiber, omega 3’s, protein, good fats, vitamin K, Vitamin C, manganese, Anthocyanins and a host of other impressive phytonutients.     And even though my little people know that the things we eat we eat with health in mind, things like this blueberry pie still feel and taste like a treat.  This recipe yields 4-6 servings, is quick to prepare and easy to assemble.  Kid rating was 4 enthusiastic thumbs up.  Drop me a comment and let me know what YOU think!  Image Raw Blueberry Pie Crust: ½ cup cashews or almonds 4 medool dates, pitted ½ cup coconut flakes In Vitamix or food processor, pulse these ingredients until they form a coarse meal. Transfer to a small bowl if making individual servings, or press mixture into bottom of an 8x8 inch pan. Filling: ¼ cup chia seeds 4 cups blueberries (divided, 2 cup + 2 cups) Stevia – 10 drops of liquid stevia or ¼ tsp stevia powder Using Vitamix or other blender, blend chia, 2 cups of berries and stevia until smooth. Add 2 cups of blueberries.  Stir to combine. If you’re making individual portions, start with 1 Tbsp of the crust mixture.  Pat that down on the bottom of your plate or bowl.  Top it with a few spoons of the blueberry mixture and then sprinkle a bit of the crust mix on top. If you’re making a pan, spread the berry mixture over the crust that you pressed into the 8x8 pan earlier. Either way, let everything set up for about 10 minutes in the refrigerator before serving. Note: the blueberry mixture will turn an earthy blue when exposed to the air, so try to work quickly if the darker blue doesn’t appeal to you!

Tags:
Sarah Lawrence

No Bake Strawberry Crumb Bars (gluten free, dairy free, vegan)

[caption id="attachment_557" align="alignright" width="300" caption="No Bake Strawberry Crumb Bars"]No Bake Strawberry Crumb Bars[/caption] Inspired by a picture I saw on Pinterest of some tasty looking Strawberry Crumb Bars, I thought it would be fun to make a gluten free, high raw version for my family.  Basic date-nut bar mixture combined with homemade gluten free granola, topped with strawberries mascerated with chia seeds to help them form a firm raw layer, then topped with crumbs from the bar base.  Quick prep, a little time to chill and we were in dessert bliss.     Want a totally raw version? Omit the granola and increase the nuts to 1 cup. The bars will be thinner, but no less tasty!  No Bake Strawberry Crumb Bars 1 ½ cups pitted medool dates(about ¾ lb) ½ cup raw cashew nuts (see note) 1 cup gluten free granola or ¾ cup gluten free quick cooking oats (Bob’s Red Mill) 1 Tbsp coconut oil ½ of a banana (about ½ cup) 1 cup organic strawberries, greens removed 1 Tbsp chia seeds *Note: pecans, walnuts and macademias should also work, but they have much stronger nut flavor.  I chose cashews for their mild, creamy flavor. Place dates, nuts, granola and coconut oil in your trusty food processor and whiz until everything is uniform in size.  You’ll get something that looks like crumbs. Remove 1 cup of this crumb mixture and set it aside. Add the banana to the mixture remaining in the food processor and pulse a few times until you get a ball of dough.  This is your crumb bar base. Line your pan of choice with a piece of plastic wrap or parchment paper.  Put the base mixture into this pan, press it to the edges and flatten it with your fingers to get an even surface.  Doesn’t need to be perfect and you totally get to lick your fingers when you’re done! Put your food processor bowl back onto the base with the blade (you don’t even need to clean it! SCORE!) The strawberries and chia get a turn in the bowl now until you have an almost smooth, but somewhat chunky strawberry mash.  Remove the blade from the bowl and use a spoon or spatula to scrape the sides and all around the bowl to ensure that those gorgeous little chia seeds are incorporated.   Spoon the strawberry chia mixture over the crumb base that you’ve already got in the pan.  Spread it out so it covers that first layer. Now, take the reserved crumb mixture and sprinkle it over the strawberry chia layer.  All that’s left to do is put the whole pan in the fridge and give it a chance to firm up so you can slice it.  I usually give mine an hour or more to chill.  You can leave it overnight and even up to a few days if you’re making a batch in advance of a party or for snacks, etc. To serve, I take the edges of the plastic wrap or parchment and loosen the whole bar.  I wiggle it out of the pan in an air lift fashion and put the slab onto my cutting board where I decide on what size to make my servings.  We like smallish squares or dainty rectanglular pieces, but you can cut into whatever size your heart desires.  You could even go right at the thing with a fork...  It’s all good!  Not quite firm enough to pick up with your fingers.... freeze them if you want something that is finger friendly.  Going the frozen route also limits your serving window to about 30 minutes from the time you plate them.  Otherwise, it's forks all around! No matter which way you make them, Enjoy!

Tags:
creativecalligraphy

It's all in a day...

It's been a tasty day here.  Unfortunately, my 8 year old had a rough night of tummy trouble after having some dairy products at school yesterday and so was home taking it easy.  I needed to keep things fresh, mild and mostly raw for him since his stomach was tender.  Easy to do.  Nourishing and light for the rest of us.  Hope you enjoy the 2 smoothies, soup, spring rolls and sorbet that I made today. I made this smoothie for my 8 year old and his tender tummy: Creamy Banana Coconut Smoothie (serves 1) 1 banana ½ cup coconut milk ½ cup almond milk 1 Tbsp chia seeds 1 Tbsp lucuma powder, optional Blend everything in the Vitamix until smooth.  Serve. ************************************************** This one was for me and my 5 year old: Creamy Chocolate Cherry Goji Berry Smoothie Creamy Chocolate Cherry Goji Berry Smoothie (serves 2) 3 bananas 1 cup almond milk 1 Tbsp cocoa powder 2 Tbsp chia seeds 1 tsp vanilla powder 1 cup frozen cherries ½ soaked goji berries 3 cups raw baby spinach Blend everything in the Vitamix until smooth.  Serve. ************************************************** Lunch was a mild miso soup:Miso Happy Kale Soup Miso Happy Kale Soup (Serves 4) ~ 15 minutes ~ With miso in your fridge you can have a richly flavorful, light soup in minutes.  White miso is very mild and my kids love it.  Millet miso is a bit heartier.  Choose a miso paste that you love and you can’t go wrong… 1 onion, diced 2 cloves garlic, minced 1 carrot, thinly sliced 1 cup torn kale 4 cups water 3 Tbsp miso paste Put all ingredients except the miso into a small pot and get things simmering.  Let the pot go for 10 minutes then shut off the heat and stir in the miso paste.  Make sure you stir until the paste works into the soup so no one gets a clump of salty miso.  Serve with a salad of mixed greens, thinly sliced cucumber and a splash of rice vinegar.  ************************************************** Dinner took a little time to prep tonight, but it worked out because my guys were needing a bit of cuddle time.  While the tofu marinated I had quality time with my family.  Doesn't get better than that.  One note about the tofu is that it is a bit salty because of the Braggs in the marinade, but it works with the sweet raw veggies and bite of chili and garlicky goodness in the dipping sauce.  My 8 year old chose not to use the dipping sauce because of the chilis.  I added a slice of avocado to his spring roll to cut the saltiness and give his recovering system some healthy fat. Spring Rolls with Curried Tofu (Serves 4 as a main dish with salad) ~ ready in about 1 hour and 30 minutes, including time to marinate tofu ~ Spring Rolls with Curried TofuThis is a light and tasty meal for a warm evening.  If you don’t have time to make your own curried tofu you can purchase a flavored baked tofu instead.  Using purchased tofu will save you more than an hour in the kitchen, so if you’re short on time, it’s a decent option.  Alternatively, prep the tofu a day or more in advance.  Doing this will allow you to pull out the cold tofu, put the veg into the wraps and be good to go in a matter of minutes. Curried Tofu: 1 block extra firm tofu, sliced into 3 slabs and then each slab into 3 pieces 3 cloves garlic, minced 5 Tbsp Braggs 1 Tbsp sesame oil 2 Tbsp curry powder Wraps: lettuces or greens of your choice thai basil cucumber carrot avocado (optional) rice paper wrappers Dipping Sauce: 2 garlic cloves, finely minced 1 thai chili 1/2 lime, squeezed 1 medool date, pitted 1 teaspoon rice vinegar 1/4 cup braggs or tamari 1/4 cup water Let’s start by prepping the marinade for the tofu since the tofu needs to sit a while to absorb some gorgeous flavors.  In a large ziplock bag, combine 3 cloves of minced garlic, the Braggs, sesame oil and curry powder.  I use Spice Island hot curry powder which contains chilies… so our curried tofu sucks in a big kick of spicy flavor.  Use your favorite and adjust the spice level to suit your taste.   Give the bag a little squish to combine the ingredients then place your tofu slices into the bag, seal it and set it in the fridge for about an hour or up to a day.  The longer the tofu sits, the more marinade it will absorb. While the tofu is marinating, prep the dipping sauce.  The longer this mixture sits, the better the flavor becomes, so it’s a natural next step.  I like to pound the garlic, chili and date in my mortar and pestle to get a paste.  You can mince these ingredients super fine and then work them into a paste on your cutting board using the back of a large spoon if you don’t have a mortar and pestle.  Combine all of the dipping sauce ingredients in a small bowl and let them marry while we wait for the tofu. When the tofu is done marinating take it out of the fridge.  Pull out your skillet and give it a spray or swirl of cooking oil, get that hot and place the tofu slices right on in.  This should take no more than 3 minutes per side to get a nice golden color on the tofu.  The curry powder helps things a lot as well because of the beautiful golden turmeric.  Flip the slices and let the other side crisp up.  Now remove the slices to clean paper towel so we can drain off any excess oil and let the slices cool at the same time. Once the tofu has cooled we can assemble to wraps.  This step is really quick if you have your ingredients ready.  I often let my kids assemble theirs because it’s easy and fun and kids are more likely to eat something that they’ve made themselves! I set out a 9x13 glass baking pan with about ½ inch of warm water in it.  Next to this I lay out a clean linen dish towel that I’ve wet and wrung out so it’s just damp.  Slide one rice paper wrapper into the warm water and let it soak for about 5 seconds before removing it carefully and laying it on the damp towel.  Layer some lettuce, cucumber slices and shredded carrot, then top with a slice of cooled curried tofu and a sprig of thai basil.  Bring the bottom edge up over the filling, fold in the sides like you would a burrito, then roll her up!  Move on to the next one and continue until you are out of tofu or until you’ve made as many spring rolls as you’d like.  The curried tofu makes an excellent sandwich filling and is also great diced up and tossed on salad greens.  So, if you are making only one or two spring rolls tonight, don’t worry about the leftover tofu!   Heck, invite me over and let’s have lunch! Serve with the bowl of dipping sauce, some fresh veg, and a light salad for a complete meal.  Serve them on their own for a light lunch or snack. ************************************************** Our cool and refreshing dessert. Creamy Pineapple Sorbet Creamy Pineapple Sorbet (Serves 4) 2 ripe bananas 4 cups frozen pineapple (1 lb bag from your freezer section) ¼ cup coconut milk shaved coconut for garnish, optional fresh raspberries, optional Put everything in the Vitamix, other high powered blender or your food processor and blend until smooth.  The advantage of using the vitamix is that you can use the tamper to push the fruit into the blades for a super quick blend.  I’m done with this guy in 30 seconds using the Vitamix.  If you’re using another appliance, you may need to stop and stir to get chunks of the fruit to blend.  If the mix gets too soft after blending just pop it in the freezer for 15 minutes to firm it up before serving. Top with shaved coconut and raspberries and serve!

Tags:
creativecalligraphy

Creamy Banana Pudding (Raw, GF & vegan)

While I love my green smoothies in the morning, I do like to change things up from time to time.  This is something that I whipped up when we were vacationing in England and I've now figured out that by blitzing it in the Vitamix I can get quite a creamy consistency.  Whether you use just a fork or go for the appliance, you will end up with something yummy.  It reminds me of yogurt and pudding and is as versatile as both of those little wonders.  You can top this pud with fresh berries and/or granola.  Sprinkle on some flax seeds and you'll totally be a super star. Adjust the sweetness as you see fit.  I prefer to use lucuma powder  here when I want the sweet flavor because it is a very mild earthy sweetness and it's raw.   Like any sweetener, lucuma adds calories but has the benefit of being a minimally processed whole food rather than an overprocessed, chemically treated product like white sugar.  Maple syrup is a good substitute if you really need the sweetness.  I challenge you to try this with less sweetener than you think you need (or none at all!)  Bananas are beautifully sweet and really shine if you let them. Creamy Banana Chia Pudding (Serves 1 adult or 2 children) This recipe can be doubled easily.  My suggestion is to use 2 bananas per adult, 1 per child.  Only add ½ tsp increments of sweetener for each additional portion if you are using a sweetener.   [caption id="attachment_380" align="alignleft" width="225" caption="Creamy Banana Chia Pudding"]Creamy Banana Chia Pudding[/caption] 2 ripe bananas 2 Tbsp chia seeds 1 tsp lucuma powder or maple syrup (optional) ½ cup almond milk or other alternative milk There are a few ways to prepare this pudding depending on the equipment you have.  The manual way to tackle this is to grab a wide bowl and a fork.  Put your peeled bananas into the bowl and give them a thorough mashing.  If you like things chunkier, leave them chunkier.  If not, keep mashing until the bananas make a paste.  Top with chia and lucuma and mix those in.  Add the almond milk and stir until everything is combined.  Now leave the bowl alone for a few minutes while the chia swells and absorbs the almond milk. If you have a Vitamix, blender or food processor you can put everything in and blend for a few seconds until you get a smooth puree.  Transfer the puree to a bowl and let it sit for 5 – 10 minutes while the chia works it’s magic. If you want a smooth pudding and have a coffee or spice grinder you can mill the chia seeds into a powder before adding them to the manually mashed banana.  Still leaves you with an appliance to clean, but it’s not as messy as using a blender, etc. Top with granola and fresh berries for a great breakfast or quick snack.  

Tags:
creativecalligraphy

Chocolate Cherry Berry Smoothie

Ah, it's a good morning!  The leaves are bursting from the trees, the grass is greening and the air carries the heady scent of waking soil.  It's an overcast morning here in NH, a beautiful grey morning.  My morning smoothie reminds me of the rich brown mulch that so many gardeners are spreading out these days.  The color is deep purply brown and the taste is very chocolately with a cool cherry tone.  The blueberries really fade into the background, but they add great nutrition.  And the spinach, well, you won't even know it's there.  This is a great intro smoothie for anyone leery of the green smoothie.  This smoothie is also a great cloak for probiotic powder, fish oil and flax seed.  Get all your goodies in one sip without the ick factor. [caption id="attachment_344" align="alignleft" width="225" caption="Chocolate CherryBerry Smoothie Poured"]Chocolate CherryBerry Smoothie Poured[/caption] Chocolate Cherry Berry Smoothie (Yields about 3 cups of smoothie ~ enough for 2 to share or 1 to savor) 1 cup frozen cherries 1 cup frozen blueberries 2 Tbsp cocoa powder or 1 Tbsp raw cacao powder* 1 cup almond milk or alternative milk of your choice or water 3 big handfuls of baby spinach, about 2 cups Additions: 2 Tbsp flaxseed meal or 1 Tbsp chia seeds, any powdered supplements you use, etc
*Cacao contains caffeine and is a stimulant so I don't use it if I am sharing my smoothie with my children.  However, if I need a little pick up in the morning, 1 Tbsp of cacao in a smoothie works just like a cup of coffee.
Put everything in your Vitamix or other blender and whiz on low speed for a few seconds until the spinach starts to work into the mix.  Use the tamper to push down the spianch as needed.  Increase speed to high and blitz the mix to a smooth and luscious smoothie! [caption id="attachment_343" align="alignleft" width="225" caption="Chocolate CherryBerry Spinach Smoothie in the blender"]Chocolate CherryBerry Spinach Smoothie[/caption] If the smoothie is too thick for your liking, you can thin it out with more almond milk.  You can also thin it out if you need more servings, but I would suggest adding more berries and a bit more cocoa powder if you're going that route.  My general rule is at least one serving of fruit and one serving of veg per person being served.

Tags:
creativecalligraphy

Crunchy Carrot Salad

Lunch today was something wonderful. Sweet, sour, crunchy, chewy, spicy, mild, creamy and crispy ALL on one plate! How, you ask, is it possible to have such variety? As with most things I make, this was quick and easy… start to finish, we're talking about 10 minutes. I think that a raw food focus makes quick, healthy eating very accessible. Cooked foods are great too! As with everything in life, there's a need for balance. For me, that means balancing raw foods with cooked foods. That's how I can make a healthy 10 minute lunch with such great texture and flavor. These were the components of my lunch: Carrot = Sweet and mild Rice Vinegar and ginger = sour and spicy Fried tofu = chewy, creamy and crispy Chia and Millet = crunchy Tomato Coconut Sauce = mild, creamy and spicy Let's talk about balance. When we're eating something as rich as crispy fried tofu we definitely need something fresh and light to balance things out. In comes the humble carrot. Who doesn't love a carrot?! I often shred or grate carrots and make quick slaws for snack for my kids. My lunch salad took on a new twist and it's worth sharing! Raw chia is a favorite salad topper of mine, but the raw millet is something new. I've used millet as a component of date bars before. I've cooked millet and made killer pilaf before. The revelation today is that a bit of raw millet is a fantastic crunchy addition to salad and slaws and likely many other things! Crunchy Carrot Salad (serves 1) 1 large organic carrot, grated 1 tsp grated ginger – from about ½ inch piece of fresh ginger 1 tsp raw chia seed 2 tsp millet, uncooked Splash of rice vinegar Combine all ingredients in a bowl and toss lightly to combine. Raw foods make up 80-90% of what I eat. Focusing on living foods means that things stay simple and fresh. (There is a summary of the basics of what I eat on my About Me page if you're curious.) Eating with a raw, nutrient dense focus gives me a bit of freedom when it comes to the occasional naughty fried food. Crispy fried tofu ends up on my plate maybe once every few months. It's a guilty pleasure, but a tasty one! Tofu isn't something I use much anymore because I don't like eating soy products. There was a time, as a young vegetarian, when I was eating tofu, drinking soymilk, steaming edamame and crunching on soy crisps daily. It was just too much. I wasn't terribly conscious of my soy dependence until I had a few allergic reactions to it. Giving it all up was hard to do, but it made sense and certainly made me feel better! I've been able to phase some soy back into my diet, but it is pretty rare now. When I buy a block of tofu I will use it a few ways during the week that it's in my fridge. Firm tofu freezes well and actually improves texturally for things like baking after it's been frozen. So I find that if I don't use up a block I freeze it and pull it out when I'm in the mood for baked tofu. The block I bought this week has been used in several dishes: I used small cubes of fried tofu on a kale salad, then diced uncooked tofu as part of my egg roll filling, and today the remainder of the block ended up as fried tofu. [caption id="attachment_126" align="alignright" width="300" caption="crispy outside, creamy inside"][/caption] (serves 1) 3 slices of tofu, about ½ inch thick ¼ inch olive oil in a small saucepan Slice and dry the tofu. Heat your oil in a small saucepan over medium high heat. Fry one slice of tofu at a time, turning after a few minutes so that both sides become crisp and golden. Remove the fried tofu and drain on a towel or rack. Repeat with the remaining pieces. Serve hot. Tomato Coconut Sauce (leftover) --- flavor is amazing because it's been sitting in the fridge for a few days. The sauce is thick, creamy and fragrant. I reheated it to serve as a dipping sauce for the crispy tofu. YUM!

Tags: