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Quick & Tasty Summer Salad Recipe

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IMG_0377AFor me, summer means an abundance of fresh cucumber and tomatoes right out of the garden.  Sometimes it is hard to stop myself from eating them before I have a chance to prepare a tasty salad.  This salad is easy to double or even triple, especially when the produce keeps coming.  Enjoy!

Remember to choose organic whenever possible.

Refreshing Cucumber & Cherry Tomato SaladContinue Reading

The Benefits of Carrot Juice

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I love juicing all kinds of vegetables, especially greens.  I know that some people struggle with the strong taste of juiced greens, especially if they are new to juicing or new to eating more raw vegetables.  Carrot juice, combined with green juice, makes for a very palatable drink, even for ‘beginners’ and for children.

Fresh carrot juice

There is some controversy regarding carrot juice and the fact that is has a high sugar content.  Yes, carrot juice is sweet, but in fact, it is a very good blood sugar regulator due to its carotenoid content.

Carrot  juice has many benefits, that once you know about them, you will want to include it in your juice regime, regularly.

  • Excellent source of vitamins– Vitamin A, C, D, E, K, B1, B6
  • Rich with minerals– Biotin, Potassium, Calcium, Magnesium, Phosphorus, and trace minerals
  • Contains Carotene – well-known, powerful antioxidant
  • Tops are nutritious– rich with potassium and protein
  • Contains phyto-nutrients -help heal various diseases
  • Very cleansing – gets rid of mucus, reduces inflammation and also detoxes the liver

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Creamy Carrot Soup

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This is a lovely soup to serve on a warm summer day.  It is hearty, yet refreshing.  This recipe makes a lot but it is quite easy to cut the recipe in half if you don’t want as much.  On a cooler day, you could gently warm it in your dehydrator or on the stove top.  Don’t allow the soup to boil so that you preserve all of the wonderful enzymes.

IMG_0337A

Carrot juice is full of carotenes, which is an anti-oxidant that has powerful healing virtues for many diseases.  I will write more information about this soon.

Serves 6Continue Reading

Barbara’s Amazing Kale Chips

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Many people are not great lovers of kale.  I admit that in the beginning it was an acquired taste but over the years I have grown to love kale!  It has so many wonderful benefits, what’s not to love?!

kale-fullsize-garden-lo

Kale has been talked about a lot lately so perhaps you are familiar with some of it’s benefits.  I will take a moment to remind you of a few and then I will share an awesome recipe that will have you wanting kale every day.  I promise.Continue Reading

Asparagus Guacamole

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This dip is very simple to prepare and tastes delicious with crudités, flax crackers or corn chips.

An unexpected adventure for you to enjoy.

IMG_0327

Ingredients:
Remember to choose organic ingredients as much as you can.

1 bunch asparagus (approx. 1lb), washed and chopped
3 cloves garlic (or to taste…more or less)
1 avocado
1 lemon or lime, juiced
1/2 teaspoon sea salt

Procedure:

  • In a food processor,  process the asparagus and avocado until the mixture is fairly smooth.
  • Add remaining ingredients and process to a smooth consistency or keep it chunky, whichever you prefer.
  • Refrigerate for about 15 minutes or so, before serving.

Adventurous Variations:
-Add 1/2 cup, minced, fresh basil
-Add 1/2 cup, minced, fresh dill
-Add 1/2 cup sundried tomatoes

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Asparagus Guacamole
Author: 
Recipe type: Dip
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 1½ cups
 
Remember to choose organic ingredients as much as you can.
Ingredients
  • 1 bunch asparagus (approx. 1lb), washed and chopped
  • 3 cloves garlic (or to taste...more or less)
  • 1 avocado
  • 1 lemon or lime, juiced
  • ½ teaspoon sea salt
Instructions
  1. In a food processor, process the asparagus and avocado until the mixture is fairly smooth.
  2. Add remaining ingredients and process to a smooth consistency or keep the dip chunky whichever you prefer
  3. Refrigerate for about 15 minutes or so, before serving.

5 Reasons to Eat Asparagus

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asparagus2

Do you enjoy fresh asparagus?  I do!  And now is the time to be eating it!  Right now it is widely available in my local community.  I have a friend who brings me fresh asparagus every week.  Yummy!

Why is it good for us?

  1. Rich in protein- 1 cup of asparagus is only 24 calories but half of the calories are derived from protein.
  2. Excellent source of folic acid- 263 micrograms/cup.  The optimum daily intake is 400-1200mcg.  Folic acid is beneficial in a variety of body process but one of its most important roles is that folic acid works closely with Vitamin B12 in the production of genetic material.  This is why the folic acid levels of pregnant women is closely monitored.
  3. High in many vitamins- excellent source of Vitamins C, A, K, B6, B2(riboflavin) and B1(thiamin)- all of these needed to maintain a healthy nervous system.
  4. Good source of dietary fiber– as well as niacin, phosphorus, potassium and iron
  5. Historically used to treat arthritis and rheumatism– According to  ‘The Encyclopedia of Healing Foods’ by Michael Murray N.D., ‘asparagus has unique phytochemical antioxidants as well as inhibitors of the COX-2 enzyme, which produces inflammatory compounds.  Ultimately, this means that asparagus can benefit those with arthritis.  Yay!

Of course there are those who are not fond of asparagus because their urine has a strong odour soon after eating asparagus.  Well this is just an indication of how well it works as a diuretic.  Another yay!

I enjoy finely chopped asparagus added to my salads and also marinated in a balsamic vinaigrette with olive oil.

Here is a different recipe to try…Asparagus Guacamole

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Basic Nut Mylk

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Almond. MylkAlmonds have many benefits that I outline in the  post called ‘The Almighty Almond’.  Almond mylk is a tasty nutritious drink that is very versatile and delicious.

Ingredients:
1 cup almonds, cashews, pecans or your favourite nut
Tiny pinch of sea salt
5 cups water (4 cups if you want it creamier)

Procedure:

  • Place all ingredients in a high-speed blender and blend until smooth
  • If you do not have a high speed blender, soak the almonds overnight first
  • Strain through a nut mylk bag (this is optional when using cashews)
  • Add to your favourite smoothie recipe or drink as is.
  • Will keep for at least 4 days refrigerated but you will need to shake it up before use

Adventurous Variations:
-add 1 vanilla bean or 1 T alcohol-free vanilla extract
-sweeten with ½ cup pitted dates or ¼ cup agave syrup or pinch of stevia
-add 3 T raw cacao powder

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Basic Nut Mylk
Author: 
Recipe type: Drink
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 4-5 cups
 
Ingredients
  • 1 cup almonds, cashews, pecans or your favourite nut
  • Tiny pinch of sea salt
  • 5 cups water (4 cups if you want it creamier)
Instructions
  1. Place all ingredients in a high-speed blender and blend until smooth
  2. If you do not have a high speed blender, soak the almonds overnight first
  3. Strain through a nut mylk bag (this is optional when using cashews)
  4. Add to your favourite smoothie recipe or drink as is.
  5. Will keep for at least 4 days refrigerated but you will need to shake it up before use

Energy Balls

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This is a super easy recipe that makes approximately 20 balls.
This recipe is raw and gluten free.
The only equipment that you need is a good food processor.

Remember to use organic ingredients whenever possible.

Ingredients:
2 1/2 cups almonds, ground to a fine meal in the food processor
1/4 teaspoon sea salt
1/2 cup dates, soaked for 20 minutes to soften
4 tablespoons coconut oil, melted (bowl in hot water method *)
3 tablespoons ground flax seed soaked in 9 tablespoons water for a few minutes
1/2 cup shredded coconut
1/2 cup dried cranberries or raisins or dried fruit of choice
1/2 cup raw cacao nibs or chocolate chips or chopped nuts of choice

Procedure:

  • If you have not ground the almonds to a fine meal yet, do this and add the sea salt
  • Add the dates and process until smooth
  • Add the coconut oil, the flax and the shredded coconut and mix well.  It should all be sticking together.
  • Now add the remaining ingredients and mix to your desired consistency.  If the mixture is too dry, try adding water, a teaspoon at a time.  If it is too wet, try adding more shredded coconut or more almond meal.
  • Put a tablespoon of the mixture in your hand and roll in to a ball.  Place on a large platter or cookie sheet or a container that you would store muffins in.  Continue to make the balls until all the ‘dough’ is used.
  • Place in the fridge for at least an hour to firm up.  Alternatively you could place them in the freezer for 30 minutes and then move to the fridge.
  • Enjoy and share!

*Bowl in hot water method…scoop coconut oil into a small bowl.  Place this bowl into a larger bowl filled with hot water.  Let sit until melted.  This could take about 15 minutes or so.

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Energy Balls
Author: 
Recipe type: Snack
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 20 balls
 
Ingredients
  • 2½ cups almonds, ground to a fine meal in the food processor
  • ¼ teaspoon sea salt
  • ½ cup dates, soaked for 20 minutes to soften
  • 4 tablespoons coconut oil, melted (bowl in hot water method *)
  • 3 tablespoons ground flax seed soaked in 9 tablespoons water for a few minutes
  • ½ cup shredded coconut
  • ½ cup dried cranberries or raisins or dried fruit of choice
  • ½ cup raw cacao nibs or chocolate chips or chopped nuts of choice
Instructions
  1. If you have not ground the almonds to a fine meal yet, do this and add the sea salt
  2. Add the dates and process until smooth
  3. Add the coconut oil, the flax and the shredded coconut and mix well.  It should all be sticking together.
  4. Now add the remaining ingredients and mix to your desired consistency.  If the mixture is too dry, try adding water, a teaspoon at a time.  If it is too wet, try adding more shredded coconut or more almond meal.
  5. Put a tablespoon of the mixture in your hand and roll in to a ball.  Place on a large platter or cookie sheet or a container that you would store muffins in.  Continue to make the balls until all the 'dough' is used.
  6. Place in the fridge for at least an hour to firm up.  Alternatively you could place them in the freezer for 30 minutes and then move to the fridge.
  7. Enjoy and share!
  8. *Bowl in hot water method...scoop coconut oil into a small bowl.  Place this bowl into a larger bowl filled with hot water.  Let sit until melted.  This could take about 15 minutes or so.

Oodles of Spicy Noodles

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I made this easy, yummy raw ‘pasta’ dish the other night and wanted to share it with you.

When I prepared this, I was using my imagination and listening to what my body wanted to eat.  I encourage you to do the same.  Go with the flow.  Let your body guide you on this one.

The amounts listed here are approximately what I used.  I did not manage to eat it all as it was very filling.  I had enough leftover for lunch the next day.  I would consider making more than you can eat for this reason.  It is very portable for your lunch.

Oodles of Noodles

Oodles of Noodles

Ingredients:
pea tenders
2 or 3 carrots
1/2 cauliflower
3 celery
handful of arame, soaked
1 package wakame noodles or kelp noodles (I used a brand called Oodles)
2 Tablespoons tahini
1/4 teaspoon cayenne,  or more to taste (you may want to start with 1/8 teaspoon, taste it and add more if you wish)
1/2 lemon, freshly squeezed
pinch of sea salt
water, as needed
minced celery leaves or parsley

Procedure:

  • On a dinner plate, place the pea tenders as a base.
  • Using your ‘potato’ peeler, make thin strips of carrots, enough to make another layer.
  • Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  • Cut the cauliflower in bite size pieces and place around the edge of the plate.
  • Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne…that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that’s ok because you can use it the next day for a different dish!
  • In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  • Devour!

Variations:
-Use vegetable noodles, such as zucchini, if you don’t have the wakame or kelp noodles.
-Use sunflower sprouts, cress or arugula instead of the pea tenders
-Try other combinations of vegetables…how about spinach, red cabbage, yellow pepper and cauliflower or red leaf lettuce, yams, daikon radish and parsley.  There are many more combinations of course.  Choose what you love!
-Instead of tahini, use almond butter and replace the cayenne with chinese 5-spice and finely grated ginger

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Oodles of Spicy Noodles
Author: 
Recipe type: Main Dish
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • pea tenders
  • 2 or 3 carrots
  • ½ cauliflower
  • 3 celery
  • handful of arame, soaked
  • 1 package wakame noodles or kelp noodles (I used a brand called Oodles)
  • 2 Tablespoons tahini
  • ¼ teaspoon cayenne,  or more to taste (you may want to start with ⅛ teaspoon, taste it and add more if you wish)
  • ½ lemon, freshly squeezed
  • pinch of sea salt
  • water, as needed
  • minced celery leaves or parsley
Instructions
  1. On a dinner plate, place the pea tenders as a base.
  2. Using your 'potato' peeler, make thin strips of carrots, enough to make another layer.
  3. Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  4. Cut the cauliflower in bite size pieces and place around the edge of the plate.
  5. Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne...that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that's ok because you can use it the next day for a different dish!
  6. In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  7. Devour!

Simple Raw Pasta with Pesto

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My lunch today was super simple and super delicious!

Simple Pasta with Pesto
I decided on raw pasta with pesto.  Very few ingredients are needed and this can be made in 10 minutes!  So simple!  So delicious! So healthy!  I like it!
Gluten-free?  Yes indeed!

Ingredients:

Choose organic wherever possible.

For the pesto:
2 cloves Garlic or more to taste or none
1 bunch Cilantro
½ cup Hemp seeds
½ Lemon, squeezed
½ tsp Sea salt
Water as needed
Olive oil as desired

1 zucchini (courgette)
Handful of grape tomatoes, sliced
Several raw olives

Procedure:

In a food processor, buzz the garlic into small pieces

  • Add cilantro, lemon and sea salt; buzz into small pieces
  • Add water and olive oil to desired consistency
  • Use a special tool to turn the zucchini into pasta (a spiralizer is a great tool-easy to find online- I bought a spirelli ) or use your potato peeler or julienne slicer to make thin slices and then cut those into strips.
  • Toss the zucchini with your desired amount of pesto, add the grape tomatoes and the olives.

Adventurous Variations:
-use parsley or basil instead of cilantro
-use soaked pumpkin seeds instead of hemp
-zucchini can easily be replaced with yams or carrots
-toss with other vegetables that you like, such as spinach, red onion, small pieces of broccoli, etc.

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Simple Raw Pasta with Pesto
Author: 
Recipe type: Pasta
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: Serves 1
 
Choose organic wherever possible.
Ingredients
  • 2 cloves Garlic or more to taste or none
  • 1 bunch Cilantro
  • ½ cup Hemp seeds
  • ½ Lemon, squeezed
  • ½ tsp Sea salt
  • Water as needed
  • Olive oil as desired
  • 1 zucchini (courgette)
  • Handful of grape tomatoes, sliced
  • Several raw olives
Instructions
  1. In a food processor, buzz the garlic into small pieces
  2. Add cilantro, lemon and sea salt; buzz into small pieces
  3. Add water and olive oil to desired consistency
  4. Use a special tool to turn the zucchini into pasta (a spiralizer is a great tool-easy to find online- I bought a spirelli ) or use your potato peeler or julienne slicer to make thin slices and then cut those into strips.
  5. Toss the zucchini with your desired amount of pesto, add the grape tomatoes and the olives.