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October 31, 2011

Raw Cashew Butter

This recipe was so much easier than I thought it would be, and I wondered, "Why have I been buying store-made nut butters when I can make them at home myself?"

Raw Cashew Butter
1 cup raw cashews
About 1 cup filtered water
1-2 TBSP agave (optional)
1-2 TBSP tahini (optional)

1. Place nuts in a blender and pour water in just until cashews are covered in water. Add cinnamon and agave or tahini if you wish. I personally LOVE this butter just as it is, sweet and delicious, however it is nice to have a variety of tastes in my butters.
2. Blend for about 5 minutes. (If you have a Vitamix you can blend plain cashews in the blender for about 15 minutes and you will not need water. I however, like to make my cashew butter a little bit light and therefore like to use water. Plus, I don't have a Vitamix, so maybe I will change my mind when I get one!
3. Pour in a jar and refrigerate for about one week. Some say this butter can last up to two weeks, but I prefer to play it safe and keep my butters fresh by keeping them up to one week.

Today I had cashew butter with sliced apples and walnuts. Heaven!!!

October 30, 2011

Carob Oatmeal Cookies- gluten, dairy, and sugar free

Delicious, chocolatey cookies! A family favorite.

Carob Oatmeal Cookies
1 organic egg
1/2 cup homemade applesauce (1-2 large cooked organic apples with a dash of water)
2 TBSP coconut oil
1/3 cup agave or honey
3/4 cup gluten free flour mix
1 1/4 cup rye oatmeal flakes (instead of oat flakes)
1/3 cup carob or cocoa
1/2 tsp soda

1. Blend all the ingredients in a bowl.
2. Drop spoonfuls onto cookie sheet and bake at 350F for about 15-20 minutes.

October 29, 2011

Raw Corn Chowder

This is my favorite soup I have ever made and the best part is that it is RAW!

Corn Chowder
2 cups raw almond milk
2 cups organic GMO-free corn
1 large avocado
1/2 onion
1 garlic clove
juice of 1/2 lemon
cayenne pepper
sea salt
red bell pepper, diced
parsley, diced
1-2 TBSP pine nuts
1-2 TBSP fresh onion, diced

1. Blend all ingredients in a blender or processor till smooth, about one minute.
2. Garnish with bell pepper, parsley, pine nuts and fresh onion

October 28, 2011

Raw Chocolate Protein Smoothie- For breakfast!

Raw Chocolate Protein Smoothie
1 cup cold raw almond milk
1 banana
1 TBSP raw cacao powder or cacao beans
1 TBSP flax seeds
1-2 TBSP hemp seeds
1 tsp bee pollen (optional)

1. Put ingredients in blender for 10 seconds and enjoy!

Chocolate in one of the highest consumed food products, however because the cacao is processed all the nutrients are destroyed. The cacao was so valued by the Mayan culture that cacao beans were used as currency. Cacao beans are the most chemical complex food sources in the world (which we know of!) This bean has the highest amount of antioxidants in the world (15x more than blueberries), and contains beneficial enzymes that your body requires for longevity. Just make sure the cacao you buy is raw and organic. The hemp seeds are loaded with protein, the flax is full of fiber and the bee pollen provides everything you need to survive in one little nugget. This smoothie will have you buzzing all morning!

October 27, 2011

Raw Chia Pudding, Great for Breakfast!

 This is a great recipe to use with your almond milk. This dish is quick, delicious, and extremely delicious. Can't go wrong with that!

Raw Chia Pudding (serves 2)
2 cups raw almond milk
6 TBSP raw chia seeds
2-3 TBSP agave or honey
Fresh banana

1. Pour almond milk into two bowls, dividing the portions equally.
2. Place 3 TBSP in each bowl and stir easily with a spoon for about 3 minutes. Make sure the seeds are well soaked. It may seem long to stir for three minutes, however the gel in the seeds become activated while you stir.
3. Add 1- 1.5 TBSP agave and cinnamon.
4. Cover with saran wrap and put in the fridge for 8- 24 hours.
5. Serve with fresh sliced bananas.

Chia seeda are 20% protein (wheat has 18%), and are just one amino acid short of being a complete protein (91%). Chia seeds are rich in both soluble and insoluble fiber, antioxidants, minerals (such as iron, calcium, and zinc), and is the highest plant source of ALA (Omega-3 fatty acid).

October 26, 2011

Homemade Raw Almond Cheese

 Homemade Almond Cheese
3/4 cup Almond Pulp (from 1 cup almonds)
Spices (I like basil or oregano)
2 TBSP Olive oil
Squeeze of lemon (optional)
Dash of sea salt

1. Place the cheese in a bowl and mix with spices and olive oil.
2. Place in a cheese cloth, or a cotton napkin.
3. Give it a squeeze so it is tight yet still retaining some of the liquid.
4. Hang, with a string, in a dry, dark, room temperature location. I hang my cheese in my kitchen cupboard.
5. In 24 hours your cheese is ready.

Top this cheese on your salads, entrees, sandwiches, and anything you would normally eat with cheese.
Place whatever cheese you do not use in your fridge and keep it for 3-4 days.

October 25, 2011

Homemade Almond Milk

Making homemade nut milk is much easier than it looks. All you need is a blender, a funnel, and a strainer. You can use a coffee filter in place of the strainer and if you don't have a funnel you can use aluminum foil. When you make nut milk, you will also have fresh cheese. I will teach you how to make cheese tomorrow. I like to use one cup of nuts to two cups of water, but some like to use a ratio of 1:3. This is depending on your preference. Here is my recipe for almond milk.

Homemade Almond Milk
1 cup raw almonds
2 cups of filtered water

1. Soak the almonds in water for 24 hours
2. Drain the almonds and then soak in warm water for 30 seconds and remove the peels. They should slip off easily with your thumbs if they are fresh. (If you leave the skin on the almonds, the milk will only stay fresh for one day so I always peel my almonds so that the milk lasts for 3-4 days. If you wish you avoid peeling you can use another nut, such as cashews.)
3. Blend the almonds and water in a blender for about 20 seconds. Sometimes I place cinnamon in my milk at this point, but remember that you will then have cinnamon flavored cheese, or if you have a dehydrator, you will have the option to make granola with the almond pulp.
4. Pour the milk through a strainer into a bottle with a funnel.  You will need to pour it bit by bit and it takes some time for the water to drain fully. I push down the almond pulp in the strainer to make sure I get all the milk out.
5. Cover and place in the fridge.
6. You will now have fresh almond milk that is good for 3 to 4 days.
7. Take the almond pulp and make cheese or granola with it! (Will post this recipe this week!)

I like to use my raw milk in smoothies, raw breakfast puddings, and with my seed cereal. Check in this week to view recipes on my favorite pudding, smoothie, nut cheese and nut butter.

October 24, 2011

The Truth about DAIRY

The facts about Dairy:
  1. Dairy has been shown to be a leading cause in cancer, obesity, heart disease, asthma, and Type 1& Type 2 diabetes.
  2. Dairy produces an acidic reaction in the body that leaches calcium from the milk and from your bones. Increased acidity in your body = increased disease. 
  3. (this explains why the countries that consume the most dairy, Scandinavia and the United States, have the largest rates of osteoporosis).
  4. Dairy is extremely mucus forming (ever get phlegm?) Mucus traps disease in our intestines and leads us towards disease.
  5. 3/4 of the world does not drink milk.
  6. Milk is LOADED with growth hormones and antibiotics.
  7. 1 in 3 cows gets mastitis- which means the machines that are hooked up to the udders breaks into the skin and causes blood and pus to enter the milk. This, ladies and gentleman is the main reason why milk is pasteurized.
  8. Pasteurized milk kills all the beneficial enzymes that your body requires to break down the milk. A lack of this enzyme causes bloating, gas, indigestion, and milk intolerance.
  9. The dairy industry has spent $180 billion attempting to convince us that "Milk Does a Body Good."
  10. And the stats: Breast Cancer in China 1:10,000   Breast Cancer in the UK: 1:9

A fascinating book: The China Study

October 23, 2011

Savory Quinoa

A quick protein rich dinner. Full of taste and flavor. I will be making this again soon.

Savory Quinoa
1 cup quinoa
2 cups water
1/4 cup dried cranberries
1/4 cup organic GMO-free corn
1 can natural tuna
1 onion, diced
1 cucumber, diced
parsley, diced (optional but recommended)

1. Bring quinoa and water to a boil.
2. Reduce to simmer.
2. Add onion.
4. After 10-12 minutes mix in tuna, corn, and cranberries and pull from stovetop.
5. Dice cucumber and parsley and add to top of dish for extra added enzymes.

October 22, 2011

Tropical Muffins with banana frosting- gluten, dairy, and sugar free

Tropical Muffins
1 cup pineapple, blended
4 organic eggs
4 TBSP coconut oil
3 tsp pineapple juice
1/3 cup agave or honey
1/2 cup coconut flour
4 TBSP flax seeds
1 tsp baking powder
2 bananas
4 TBSP tahini
3 TBSP honey or agave

1. Mix all the ingredients in a bowl for about one minute.
2. Pour into muffin tins and bake at 190C for 30 minutes.
3. Mix frosting in a blender and set in fridge for 20 minutes to harden. Once muffins are cool, frost away!

These muffins were moist and full of tropical flavor. I used chia seeds to thicken half of the frosting but it was not needed. The frosting set fine once it was in the fridge for about 20 minutes.

October 21, 2011

Molasses Cookies- gluten, dairy, sugar free

These are my favorite cookies of the week. I love the taste of molasses as it reminds me of home. Molasses is full of calcium iron, and magnesium, great for vegetarians, vegans, and those with high blood pressure. I put some dark chocolate on a few of the cookies but liked them better without it.

Molasses Cookies
2 cups gluten free flour
1/4 cup molasses
1/2 cup agave or honey
1/4 cup applesauce
2 TBSP coconut oil
1 TBSP soda
1 tsp nutmeg
2 tsp cinnamon
1/2 tsp sea salt
dark chocolate (optional)

1. Mix ingredients together in a bowl and drop spoonfuls on greased cookie sheet.
2. Bake at 350F for 10 minutes.

October 20, 2011

Macadamia Nut Cranberry Cookies- Gluten, dairy, sugar Free

These cookies are moist and flavorful- too good to be true!

Macadamia Nut Cranberry Cookies
1 1/3 gluten free flour blend
1/4 cup pineapple juice
1 TBSP olive oil
1/3 cup agave or honey
1/2 cup dried cranberries
1/2 cup macadamia nuts
1/2 tsp sea salt
1/2 tsp soda
1/2 tsp vanilla
1 organic egg

1. Blend all ingredients in a bowl and mix of about one minute.
2. Bake in oven 375F for about 15 minutes.

October 19, 2011

Avocado Sprout Salad- Quick Enzyme Rich Meal

I got home late from work this evening and made this salad in under one minute. It was fantastic, and I felt compelled to share it with you. I sprout my own seeds at home but you can use organic store-bought sprouts as well. I will blog about how to spout your own seeds in the coming weeks.

Avocado Sprout Salad
One large avocado
handful of fresh sprouts (I used alfalfa)
drizzle of cold pressed olive oil
dash of celtic sea salt

More about Sprouts: 
Sprouts have electrical currents, concentrated vitamins, minerals, amino acids, proteins, and antioxidants.
5,000 years ago doctors prescribed sprouts to heal the sick. During WWII, science from Europe tried to find a food, which needed no light, and they found sprouts, as sprouts could be grown underground.
Sprouts must be sprouted between 15-25C, or you cannot eat them. They are deactivated and collapse.
Sprouts are very cheap, there is no waste and use very little water and air.

October 18, 2011

Raw Tahini Breakfast Shake

This morning I had a delicious breakfast shake, full of enzymes and nutrients. This shake tastes like dessert, which is fine by me! This recipe serves two hungry, sleepy humans.

Raw Tahini Breakfast Shake
2 cups raw seed milk
1 banana
1/4 cup dried organic raisins
2 TBSP chia seeds
3 TBSP hemp seeds
2 TBSP pumpkin seeds
2 TBSP sunflower seeds
1-2 TBSP tahini
1 TBSP bee pollen (optional)
dash of cinnamon

Blend and serve! DEEELICIOUS :)

October 17, 2011

Raw Peach Tahini Cake

1 cup tahini
2 cups shredded coconut
1/3 cup organic peaches, pureed

1 cup cashews
1/4 cup agave
1/4 cup coconut oil
1/4 cup water
1 tsp vanilla (optional)
Garnish with diced peaches and coconut

1. Process first three ingredients and form into a circle on a plate. Place in fridge to set while making the frosting.
2. Process frosting ingredients and place on cake, covering the cake all the way to the plate.
3. Place in freezer for 20 minutes to set or place in fridge for one to two hours to set.
4. Garnish with peaches and coconut.

October 16, 2011

Food Fact of the Day: Beets

Beets strengthen and clean the blood and are a natural source of folate (helps our bodies make new cells and prevents tumors in fetuses). Due to their high glycemic Index (GI) rating, beets are great to consume after a heavy workout as they will help to restore ATP levels (energy) in the body.

Beet Facts:

  1. High in soluble fiber which lowers LDL cholesterol levels
  2. Protects against heart disease
  3. Stimulates the liver, kidney, gallbladder, spleen, and bowel
  4. Stimulates the lymphatic system (filters waste and destroys pathogens in the body)
  5. Strengthens the immune system
  6. Regulates hormones during menopause 
  7. High in iron, Vitamin A, & Vitamin C
Where can you add beets in your diet? 
To your salads, on your sandwiches, and alongside your entrees. Beets are delicious lightly steamed with a dash of olive oil and sea salt. In Denmark it is very popular to eat beets on sandwiches with liverpastej and boiled eggs. 

October 15, 2011

The healing powers of herbs

Here is a list of herbs I enjoy and their healing properties:
Mint: stomach calming
Thyme: protects against aging effects of pollution and sun damage
Fenugreek: reduced blood sugar levels and helps with menstrual cramps
Rosemary: fights bacteria, specifically food poisoning bacteria
Sage: enhances lifespan and memory
Parsley: contains high levels of Vitamin C and supports collagen structure
Camomile: Aids with sleep
Chives: reduce cholesterol and blood pressure and may prevent cancer
Angelica: fights infections
Fennel: diuretic
Coriander: anti-diabetic and cholesterol-lowering
Cumin: high in iron, good for digestion, immunity and prevention of cancer

October 14, 2011

Banana Rosemary Muffins- Gluten/Dairy/Sugar free

1banana, mashed lightly
2 eggs, beaten
2 TBSP rosemary flavored oil (or 2 TSBP coconut oil with 1 TBSP ground rosemary)
1/4 cup agave
1/4 cup coconut flour
2 TSBP flax seeds
1 tsp baking powder

Raw Banana Frosting
1/2 cup Brazil nuts
1 banana, mashed
2 TBSP agave
2 TSBP rosemary or coconut oil
1/2 tsp vanilla

1. Mix first set of ingredients in a bowl and bake in cupcake liners for 25 minutes at 350F.
2. Process frosting ingredients and place in freezer to set while cupcakes cool.
3. Once cupcakes are cool top with frosting.

October 13, 2011

Sunbutter and Berry Wraps

1 sprouted tortilla
1 TBSP sunflower butter
10 raspberries

1. Spread sunflower butter on tortilla
2. Add raspberries and roll up.

This is a great alternative to PB&J!

October 12, 2011

Food of the Day: Cranberry

Cranberries are one of the three native North American fruits (the others include the concord grape and the blueberry.) Cranberries are naturally anti-bacterial as they are high in Vitamin C. Cranberries are most known for containing benzoic acid which fights urinary tract infections.

Cranberry Facts:

  1. 1/4 cup a day is a great additon to your diet. Any more than 2 cups will cause a runny tummy
  2. Low-calorie
  3. High in Fiber

One way I add more cranberry to my diet is I mix 3-4 TBSP of 100% cranberry juice (NOT from concentrate) with a 1.5 Liter bottle of water. I also add cranberry juice to my sparkling water and take a cranberry pill every morning.

A GREAT raw cranberry coconut ice cream recipe

October 11, 2011

Food Fact of the Day: Pineapple

Pineapples have active enzymes, one is particular, called bromelain, which digests protein and breaks down blood clots which can cause heart attacks (thrombosis). Pineapples are also very acidic, however pineapple turns alkaline in the stomach!

Pineapple facts:
One-half cup= 25% daily required Vitamin C
Contains P-Coumaric Acid, which may helps prevent cancer by halting the combining of amines and nitric oxide
High in fiber and therefore relieves indigestion and is great for people who have poor digestion or constipation

I add pineapple to my morning fruit bowl or I eat pineapple as a dessert.
I mostly love pineapple as an addition to my smoothies. Three of my favorite smoothies include:
Immunity Booster
Tropical Thunder
Blue Thunder

October 10, 2011

Raw Macadamia Nut Ice Cream

1 cup macadamia nuts
2 TBSP raw honey
2 TSBP coconut oil
1 tsp cinnamon

1. Blend till creamy
2. Place in freezer at least one hour before serving

October 09, 2011

Cream of Buckwheat with peaches, honey, and coconut milk

2 cups water
1/2 cup buckwheat
sea salt
1 organic peach, diced
raw honey
coconut milk

1. Bring buckwheat and water to a boil. Simmer and stir for 10 minutes. Add a dash of sea salt.
2. Top with honey, peaches, coconut milk, and cinnamon.

Warms the belly on a cool autumn morning! 

October 08, 2011

New Probiotic Dairy free Yogurt: Amande

I found my new favorite yogurt at the store, Amande. It is organic cultured almond milk and contains no sugar. My favorite flavor is Cherry and I add fresh fruit and seeds to create a balanced meal. I make sure to includue sesame seeds as this yogurt lacks calcium.

October 07, 2011

Food of the Day: Sesame Seeds

Sesame Seeds have a 25% protein content and are 50% unsaturated oil. Sesame seeds have a perfect balance of sodium and potassium and are a good water balance for humans. Sesame seeds are also high in folate (3% daily requirement in 1 TBSP) and high in calcium (9% daily requirement in 1 TBSP). For those of you that do not consume dairy, sesame seeds are a MUST for you as they contain a high amount of calcium (along with broccoli, leafy greens, organic tofu, calcium enriched seed milks, and nuts).

Sesame Seed Facts:

  1. Black sesame seeds have the highest healing properties. 1 TBSP ground black sesame seeds soak up all the toxins in your body.
  2. Fights anemia and fatigue because of high iron content. Iron supports hemoglobin, which carries oxygen in the blood.
  3. Great for male fertility due to high zinc content which strengthens and replenishes semen.
  4. High in iron- great for vegetarians!

I add sesame seeds to my seed mix which I put on my morning yogurt, fruit, salads, and desserts. I also serve kiwis with eggs for breakfast, or add to smoothies.

A delightful raw morning recipe with kiwis and seeds

October 06, 2011

Food of the Day: Honey

Honey is naturally anti-bacterial and anti-fungal. Honey helps stomach ulcers, is good for high blood pressure, and constipation. Honey is one of the hidden gems of the world and in recent days has taken the backseat to agave, due to its higher glycemic index rating. However, honey is a natural medicine in its raw form and is much less processed than agave.

Honey Facts:

  1. Great for Hangovers- honey stimulates the oxidation of alcohol by the liver which speeds up cleansing
  2. A great simple carb to consume right after your workout to replenish your ATP stores
  3. Is best eaten raw, which allows you to benefit from all the enzymes and nutrients

I put raw killer-bee honey in my baking recipes or smoothies and on my morning cereal and yogurt.

October 05, 2011

Pumpkin Pecan Buckwheat Pancakes

1 cup buckwheat flour
1/2 cup ground pecans
3/4 cup pumpkin puree
1 egg, beaten
1 tsp cinnamon
1/2 tsp pumpkin pie spice
3/4 TBSP baking powder
coconut oil for frying

1. Mix together in a bowl.
2. Cook over medium heat with some coconut oil, frying on each side for about 3 minutes.
3. Top with raw honey, raspberries, and pecans.

October 04, 2011

Raw Pumpkin Pecan Pie- A Holiday Favorite

1 cup tahini
2 cups shredded coconut
1/3 cup pumpkin puree
1/4 cup raw honey

1 cup pecans
1/4 cup raw honey
1/4 cup coconut oil
Garnish with pecans

1. Combine top ingredients and mold in a circle on a plate. Put in fridge to set while you make frosting.
2. Blend frosting ingredients till smooth and creamy. Add on top of cake and set in fridge for one hour to set.
3. Top with pecans.

October 03, 2011

Food Fact of the Day: Broccoli

Broccoli is one the richest sources of iron in the world. If you are a vegetarian broccoli should be a staple food product for you as the combination of iron and beta-carotene prevents anemia. One of the reasons anemia is developed is that our bodies absorb one-third the amount of iron in vegetables as in meat due to phyates which block iron absorption. Beta- carotene helps to overcome this blockage.

Broccoli is also:

  1. Cancer fighting, by way of phyto-nutrients that remove cancer cells
  2. Great for smokers, as it reduces carcinogenic effects
  3. One cup=20% daily iron requirements
  4. High in Vitamin C, which fights infection and boosts immunity
I find broccoli hard to eat because of the consistency, therefore if I shred broccoli in my processor I can add them to anything I am preparing. Here are some ideas on how you can add more broccoli to your diet:
Make a broccoli dip by finely shredding broccoli adding with yogurt, sour cream, or cream cheese .
Dip broccoli is guacamole or hummus
Add to omeletes
Add to soups, salads, and sandwiches
Dip is chocolate- hey, it is worth a try?!

October 02, 2011

New Documentary: Food Matters

I just previewed a documentary called Food Matters. The film's main message is that we are what we eat.

In this film one of the specialists states, "One-quarter of what you eat supports your health and three-quarters of what you eat supports your doctor." It is true. People are eating acid-rich, dead foods, that drive us to an early grave. More energy, love, happiness, and success await those in raw, organic, fresh foods. A lifestyle change can help you avoid many life threatening diseases. The choice is yours.

You HAVE to watch this: Preview the documentary HERE!

October 01, 2011

Health Topic of the Day: Carrots and Beta-Carotene

I am in the process of educating myself on the healing capabilities of foods. For the next couple of weeks I will be blogging about a different fruit or vegetable so that you can learn more about the foods you are eating.

Carrots: Carrots are high in minerals, which means they are especially good to eat in the winter, and are good for the liver, blood, stomach, immune system, and heart. Carrots are also high in beta-carotene, which is the antioxidant that give carrots their bright color. If Vitamin A reserves are low beta-carotene, is converted into Vitamin A in the intestinal wall and liver.
Beta-carotene also has the capability to:

  1. Soak up and make harmless the dangerous by-products of metabolism and pollution known as free radicals
  2. Protect against cancers of the lungs, stomach, and mouth
  3. Helps to increase the absorption of iron (very important for vegetarians or those that are anemic)
  4. Helps with night vision

How you can sneak more carrots into your diet: 
Make some hummus and eat with carrots as a dip.
Dip carrots in almond or cashew butter.
Add carrots to pancake or cupcake batter
Add some carrots to your salads, sandwiches, and rice dishes.
Sautee some carrots in olive oil over medium heat, and sprinkle with spices. Beta-carotene is best absorbed by the body when lightly cooked with fat.