Dr. Wu's Raw Green Smoothie - Good For The Skin!

I found this recipe in Prevention magazine (April 2014) and it sounds really good. I love the taste of kale! This recipe has "calcium rich kale, hydrating cucumber, and omega-3 packed flaxseed, along with a squeeze of lemon, and anti-oxidant powerhouse. Blend with 12 oz. water and 1 ice cube until liquefied." 2 small apples with skin, chopped 1/2 c chopped kale 1/2 c chopped spinach 1/2 c chopped cucumber 1 Tbs flaxseed (seeds are better than powder. if you use a Vitamix, they will grind up just fine) 1 Tbs sliced ginger A few sprigs of parsley Juice of 1 lemon

Raw - Going Green Smoothie

Going Green Smoothie (I found this recipe and it sounds much like a green smoothie that I used to make. It was delicious.) This recipe is from Vitamix Submitted by: Vitamix Going Green Smoothie Yield: 1 1/2 c (360 ml) Total Time: 11 Minutes Difficulty: Easy Print: 8.5x11 Save to: Recipe Book 35 Ingredients 1/3 cup (80 ml) ice cubes 1/3 cup (55 g) pineapple chunks 1/4 ripe banana, peeled, halved 1 cup (30 g) fresh spinach, packed 1/2 cup (75 g) green grapes 1/4 cup (60 ml) water Directions Place all ingredients into the Vitamix 20-ounce container in the order listed and secure blade. Turn the dial to 1 and slowly increase speed to 10. Blend for 25 to 30 seconds or until desired consistency is reached. Nutritional Facts Servings Size 1 cup (240 ml) Amount Per Serving Calories 110 Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 50 mg Total Carbohydrate 30 g Dietary Fiber 3 g Sugars 20 g Protein

Raw Cream of Greens Soup

I found this recipe by Christie Mae Qualey. It sounds super good and I will try it very soon. 2 lg bunches organic kale, spinach, collard greens or chard (use your favorites 1/2 bunch dill, cilantro, basil, or parsley (or a mix) 1/4 red onion 2 green onions 1 organic avocado 1 organic zucchini, chopped 1 rib celery, chopped 1/2 cup soaked, dried mango (or one date) 1/4 cup water Place all ingredients into high speed blender or food processor and blend until creamy texture is reached. Top with desired ingredients. Avocados, sprouts, and fresh herbs suit my fancy for this recipe. Serve fresh or within 24 hours. It is best served at room temperature. Optional: jalapeno pepper and/or dandelion greens add a nice kick.

Gluten Free Sugar Free Vegan Banana Bread

I found this recipe by Jolene Holmes, a Nutritional Therapist practitioner (NTP). I've adapted it for my sugar free, vegan diet. 3 bananas (about 1 1/2 cups) mashed Egg Replacer equivalent to 3 large eggs (I've found that I need to double the amount of egg replacer when baking, so that would be the equivalent of 6 eggs). 1 TBS pure vanilla extract 1 TBS Xylitol (Stevia keeps the bread from rising) 1/4 cup coconut oil 2 cups blanched almond flour 1/2 tsp Celtic sea salt 1 tsp baking soda Place banana, egg replacer, vanilla, Xylitol and coconut oil in a food processor. Pulse ingredients together. Pulse in almond flour, salt, and baking soda. Scoop batter into a 7.5 by 3.5 loaf pan that has been rubbed with coconut oil. Bake at 350 for 55-65 minutes. Remove from oven and allow to cool.

Raw Strawberry Banana Smoothie

I love the combination of strawberries and bananas. This is one of my favorite smoothies! This blender makes two full meals. Cut it in half to make just one meal, or in thirds for a snack. I make it for two days and just put it in the fridge for the second day. 3 cups distilled water 1/4 cup golden flax seed (for protein and fiber) 2 scoops of organic soy powder (soy is good protein for those not allergic) 2 cups frozen strawberries 6 bananas (frozen or fresh) To freeze bananas: be sure to peel first and cut off the dark piece at the bottom of the banana. Put into plastic bags onto a flat surface (a cookie sheet works). Put water into VitaMix blender (or other heavy blender) Add flax seed and powdered soy. Turn blender on variable-low and gradually turn up to 10. Then turn blender onto high and blend until flax seeds are finely blended. Add strawberries through hole in top of blender while it is running on high. Add bananas one at a time. If using frozen bananas, there might be a need for a bit more water. Blend until all the colors have blended in. I put this into two thermal containers (or a thermoses) and put one into the fridge and one into my thermal carrier for my dinner.

Crockpot Spanish Rice Plus!

3 cups distilled water 2 cups TVP McKay's non-beef seasoning mix 2 cups basmati rice 4 cups distilled water 1 large can tomato sauce 1 bell pepper, chopped 1 large onion, chopped 2 stalks celery, chopped 3 Tablespoons extra virgin olive oil Put 3 cups distilled water in a medium saucepan and bring to boil. Turn off heat and add enough McKay's to make it look like beef broth. Add TVP and stir. Add more water if too dry, add more TVP if too wet. The mixture should look like cooked hamburger. Let stand. Heat a large fry pan, then add about 3 tablespoons olive oil and chopped onions, bell peppers and celery. Cook until onions are translucent. In the crockpot, place the rice, 4 cups distilled water, TVP mixtgure, tomato sauce, bell peppers, onions, and celery. Cover tightly and turn on low heat for all day cooking or high heat for 6 hour cooking. This dish is so filling it's a one dish meal. Any leftovers can be put into tomato soup for Tomato Soup with Rice. Yummy!

Cancer Fighting Raw Green Juice

I found this recipe on Kristina's Fully Raw website. It is very tasty, but, more importantly, none of us gets enough greens and here's an easy way to get them. I love the ginger taste! Prevention starts HERE. This green juice is the most alkalizing juice! It's filled with minerals, phytonutrients, antioxidants, and powerful proteins. One a day keeps the doctor away! Ingredients:! Ingredients: ❤2-4 Large Cucumbers ❤Head of Spinach ❤Green Kale ❤Black Dinosaur Kale ❤5-6 Stalks Celery ❤Bunch of Romaine ❤Watercress ❤FEW Dandelion Leaves (Note: if you do not want this to be bitter, leave out the dandelion leaves) ❤Juice of 5-8 Lemons ❤Optional: Thumb of Ginger Use your favorite greens. Do not feel that you need to be exact with amounts on the greens. It's the combination of them that matters. Run all ingredients through a juicer, strain, and savor! Happy, healthy, juicing! Want to keep up with me daily? ❤ Co-op: http://www.rawfullyorganic.com ❤ FullyRaw: http://www.fullyraw.com ❤ FullyRaw You Tube: http://www.youtube.com/fullyrawkristina ❤ FullyRaw Kristina Facebook Page: http://www.facebook.com/fullyrawkristina ❤ Kristina's Personal Facebook Page: http://www.facebook.com/kristinacarrillobucaram

Go Hawks Salad Goes Over Big!

My Seahawks' Salad went over just wonderfully and the Seahawks won! Yea! I'm planning some new recipes this week so keep checking this blog.

Super Bowl Super Salad!

Seattle Super Bowl Salad! Blueberries Kiwis Bananas Organic is healthier than not organic. Put blueberries into large bowl. Peel kiwis & bananas & cut into small pieces. Put into fridge to blend flavors. No need for dressing, the kiwis will give enough moisture. Kiwis will also limit browning of the bananas. Make as much or as little as you need according to the number of people who are coming. (P.S., we had this at our Super Bowl Party and it was absolutely delicious!) P.S.S. Of course, it could have been because the Seahawks won......just kidding. Broncos Super Bowl Yummy Yams! Organic Yams (orange inside) Organic Raisins Rosemary (not powder) Salt to taste (after cooking) Olive oil Peel yams & cut into small French fry shapes, then put into a large bowl. Pour olive oil over it & add raisins & rosemary. Bake at 375 until the yams are carmelized.

All Raw Great Green Juice

Great Green Juice 1 pineapple 4-5 Celery Stalks 1 bunch of kale 3 cucumbers Slice and dice all. Then, blend them until smooth. Pineapple – helps inflammation and skin glow Cucumber – high good carbs-for beauty feel good Celery – sodium – helps hydration and good for skin Kale – promotes energy, has tons of energy, helps you feel fresh and satisfied

Tasty Green Lentil Stew.....Dr. Ellouise Style!

I like split pea soup (which are actually green lentils) but I like this version even better! It can be made in the crockpot or on the stove. 1 package split peas (green lentils) 7 ribs of organic celery 4 organic carrots - shredded 1 organic onion - minced 2 cloves garlic - minced 8 organic potatoes - diced 2 Tablespoons Lawry's Seasoned Salt (no MSG) 1 Tablespoon Cayenne (optional) Put split peas into a large pot. Cover them with distilled water to about 4 inches above the peas. Turn burner on medium high. Meanwhile, rinse the veggies in vegetable rinse and prepare as stated above. When the split peas are boiling, add the veggies and stir. Turn down heat to medium and cook until the peas are soft. I like mine very thick and I don't like the peas to have any individuality (I guess you could call that mushy) so I cook them a long time. If they get too thick, I just add water to them. Also, when reheating you will probably need to stir and add water if necessary. If you are using a crockpot: Heat the distilled water to boiling and put into the crockpot. Add all other ingredients and turn on low for 8 hours or high for 6 hours. Some crockpots cook at a higher temperature so try it out to see how long it takes your crockpot to cook.

Almomd, Carob, mango and Banana Smoothie

This, very tasty, smoothie has protein, vitamins and potassium! 3 cups distilled water 2 scoops soy powder 2 large tablespoons carob 1 cup raw sliced almonds 2 cups frozen mangoes 6 frozen bananas (broken into thirds) 1 handful of spinach Put the ingredients into the VitaMix in order listed. Turn variable slowly to 10. Then turn to high and blend until smooth.

Tomato Cucumber Salad with Fresh Basil

This salad is totally raw!  My neighbor gave me some tomatoes and my friend gave me a cucumber so I put them together for this salad:

4 large tomatoes, diced
1 Cucumber sliced and diced
3 fresh parsley leaves
4 fresh basil leaves
Extra Virgin Olive Oil
Bragg's Raw Apple Cider Vinegar (with the "mother")
Sea Salt to taste
Black pepper or Cayenne to taste

After dicing, put the tomatoes and cucumbers into a bowl.  Sprinkle with the fresh parsley, fresh basil, olive oil, apple cider, salt and pepper.  Mix thoroughly.  Enjoy!

I took a picture with my phone but can't figure out how to get it on here! It was so beautiful too.  :(

Toasted Cheese Sandwiches with a Twist!

I was given an avocado and decided to try this. 

2 slices of non-gluten bread
2 slices of almond jalapeno jack non-cheese
1 avocado
Earth Balance non-dairy spread

Spread the bread with Earth Balance.  Put one slice butter side down on a hot griddle or frying pan. With my electric fry pan, 350 is the best temperature. Put the cheese on top of it and then spread the avocado on top of that.  Put the second slice on top with the butter side up.  Wait to turn it until the bottom bread slice is nicely browned.  Then turn carefully so the top piece doesn't slide off.  Cook until the top piece, now the bottom piece) is browned.  Slice and enjoy!

Fruity, Fruity Oatmeal

I made up this recipe because my friend and I made applesauce together from the apples on her trees. 

3 handfuls of old-fashioned oats
Distilled water to cover the oats plus about 1 inch more
Turn burner on low (for my electric stove, 2 is the best setting)
Cook until it is very smooth (it takes about 45 minutes), stirring occasionally.  You may need to add additional water.

Once it is cooked, stir in:
Applesauce
Blueberries
Banana (sliced)

Cook just enough to get the blueberries warm.  You can add some sweetener, if you want.

Enjoy!

Zucchini, Bell Pepper, Tomato and Rice Stir

I made this recipe up because I was given a huge zucchini, some tomatoes and a red bell pepper.  I chopped them all up, put the into the oven for at 450 degrees for about 1/2 hour.  I put the mixture over cooked brown rice.

1 large zucchini chopped small
1 red bell pepper, chopped small
Several tomatoes, chopped small
1" of ginger finely diced

2 cups cooked brown rice

Cook the zucchini mixture in a 450 oven for about 30 minutes (or until the zucchini is very soft).  Pour it over the cooked rice.  Add some Bragg's Aminos to taste.

Very Yummy Almond. Carob Banana Smoothie!

I made this yesterday but didn't have time 2 put it on. It is so very yummy!

3 cups distilled water
2 scoops soy powder
2 Tablespoons flax seeds
2 heaping Tablespoons carob
2 handfuls raw almond slices
1 cup fresh spinach
6-8 frozen bananas, broken into thirds

Put all ingredients into VitaMix in order listed. Turn VitaMix slowly up to ten. Then turn to high & blend until smooth.  If you like your almonds a little chunky, don't blend quite so long. Car

Everything But the Kitchen Sink Smoothie

Well, I was at the end of my one month of living on smoothies and I just combined all the leftovers into one smoothie.  It actually quite tasty. 

3 cups distilled water
2 scoops soy powder
2 Tablespoons flax
1 cup strawberries
1  cup blackberries
1 cup blueberries
1 cup raspberries
1 apple cut into quarters
1/4 inch fresh ginger
Juice of one lime

Put all ingredients into VitaMix in order listed.  Slowly turn to 10 and then turn onto high.  Blend until smooth.

Oh, Give Us Some Figgy Pudding Smoothie!

Well, actually, I've never had any "figgy pudding" (as it is called in the Christmas song) but this is my version for a smoothie.  I quite liked it.

3 cups distilled water
2 scoops soy powder
2 Tablespoons of flax seeds
6 figs
1 cup frozen strawberries
6 frozen bananas
1 dropperful of stevia

Put ingredients into VitaMix in order listed.  Turn VitaMix slowly up to 10.  Then turn onto high and blend until smooth.

Not Quite Reese's Smoothie

 I don't usually like peanut butter (too many years in childcare I think). But, somehow today I was in the mood for peanut butter.  I got to thinking about a Reese's Peanut Butter Cup and wondered if I could approximate the taste.  Here's my contribution:

3 cups distilled water
2 scoops soy powder
2 Tablespoons flax seeds
1/2 cup raw slivered almonds
4 heaping Tablespoons Adam's peanut butter
4 heaping Tablespoons carob
1 organic apple, quartered
6 frozen bananas, cut into thirds
2 droppers of stevia

Put all ingredients into a VitaMix in order listed.  Turn the VitaMix slowly to "10" and then onto "high".  Blend until smooth.

Strawberry Kiwi Smoothie

I used up the last of my strawberries in this smoothie:

3 cups distilled water
2 scoops powdered soy
2 Tablespoons flax seeds
4 cups frozen strawberries
5 frozen kiwis, cut into pieces
4 frozen bananas, cut into thirds
2 handfuls of fresh spinach
2 droppers of stevia

Put ingredients into blender in order listed.  Slowly turn VitaMix to 10 and then turn it to high. 

Berry Good Smoothie!

I have a friend with a blackberry patch and she told me I could come and pick.  Yea!  I picked enough for a week's worth of smoothies.  YUM! Here's one of my first recipes:

3 cups distilled water
2 scoops soy powder
2 Tablespoons flax seeds
3 cups frozen blackberries
1 cup frozen strawberries
1 cup frozen blueberries
4 frozen bananas
1 handful fresh spinach

Put ingredients into VitaMix in order listed.  Slowly turn VitaMix up to number 10, then turn to high.  Blend until smooth. 

Peachy Keen Smoothie with a Touch of Ginger!

I made this smoothie this morning and it tastes great!

3 cups distilled water
2 scoops powdered soy
2 Tablespoons flax seeds
1 Tablespoon fresh ginger
1 handful of spinach
3 organic peaches (cut away from the pit
1 cup frozen mangoes
1 organic apple, cut into about 1/8's
4 frozen bananas, cut into thirds
1 dropper full of Vanilla stevia

Put into VitaMix in order listed.  Turn VitaMix on variable and slowly turn knob to 10.  Then turn on "high" and blend until smooth. 

Emily's Favorite Green Drink

One of my students at Sylvan gave me this green drink.  She said her father made it and it was her favorite.  It has no soy in it so, if I were using it during this month of not being able to eat, I would certainly add soy.

2 cups distilled water
1 cup organic kale
1/2 cup parsley
1 granny smith apple
2 bananas

Put all ingredients into VitaMix in order listed.  Use variable and move slowly to 10.  Turn on to high and blend until smooth.

Yummy! Kiwi Lime Smoothie!

I still have about 3 weeks to go until I can eat regular food.  I made this smoothie this morning simply because I had the ingredients and thought I would try putting them all together.  I loved it!

3 cups distilled water
2 scoops powdered soy (or whatever taste you like best)
2 Tablespoons flax seeds
1 handful fresh organic spinach, washed
6 frozen kiwis (cut off the hard end and quarter)
4 frozen bananas, broken into 3 pieces each
1 cup raw slivered almonds
2 droppers full of Vanilla Stevia

Put into VitMix in order listed.  Turn "variable" setting slowly up to 10, then turn onto "high" setting.  Blend until smooth.  If too thick, add a bit more water.

Refreshing Green Drink!

I just put these ingredients together because they were all green and it tasted really yummy!

3 cups distilled water
2 scoops powdered soy
2 tablespoons organic flax seed
1 organic green apple
2 cups organic green grapes
2 cup organic spinach (I used the spinach that I grew in a planter pot)
4 organic frozen bananas (take the peel off before freezing)
Juice from 1 lime
Dropperful of stevia (I used vanilla, I think almond would have been tasty also)

Put into VitaMix in order listed.  Turn VitaMix on variable and slowly move from 1 to 10.  Turn on high and blend until you can't see any particles moving around.  Enjoy!

Settle the Tummy Smoothie

I am having some stomach issues because of the Ibuprofen I am taking so I decided the best natural remedy was ginger. This smoothie has a LOT of ginger in it.

3 cups distilled water
2 scoops of Tofu drink mix, powdered soy milk or any alternative you particularly like.
4 frozen bananas broken into 3 pieces for each banana
1 cup frozen mangoes
1-2 cups ginger I used crystalized ginger, only because I happened to have it on hand when the stomach ache hit)
1 dropperful of Vanilla stevia

Put ingredients into a VitaMix in order listed.  Turn VitaMix on variable to "ten", then turn to high and blend until smooth. 

This settled my tummy ache in only 20 minutes. 

Fruity Tasting Veggie Drink

This drink started out as a way to use the spinach that I grew (yes, I grew it all by my self!).  It tastes really yummy and you can't even tell it's got the veggies in it. 

3 cups distilled water
2 scoops soy powder
1 handful of baby carrots
Several stalks of celery
1 handful grape tomatoes
1 large handful of fresh baby spinach
2 oranges, peeled
1 apple, quartered
1-2 cups frozen mangoes
4 frozen bananas
1 dropper full of stevia

Put all ingredients into VitaMix in order listed.  Turn VitaMix on and turn to 10.  Then turn to high and blend until smooth.

Apple, Cinnamon, Ginger Smoothie

Because of the pain from the surgery I am taking Ibuprofen.  However, it really upsets my stomach so I was thinking about how to deal with that.  I came up with this version of a smoothie:

3 cups distilled water
2 scoops of powdered soy
1 Tablespoon flax seed
1 apple, quartered
1 tablespoon cinnamon
1 handful of crystallized ginger
1 dropperful of stevia

Put ingredients into VitaMix in order listed.  Turn VitaMix slowly turn to 10, then turn it onto high.  Blend until smooth.  This tasted wonderful.  I made it thinner because of the surgery but you can make it thicker by using less water. 

Carrot, Mango, Apple and Banana Smoothie

Today's smoothie provides nutrients to the eyes in addition to the other benefits!  I made enough for the whole day since I am on a liquid diet.  Just reduce it if you only want one meal.

3 cups distilled water
2 scoops powdered Soy milk
1 apple, quartered
3 cups frozen mangoes
4 frozen bananas (remember to peel them before freezing)
1 cup slivered raw almonds
1 Tablespoon Vanilla extract
1 Tablespoon Flax seed
1 dropper full of Vanilla stevia

Put ingredients into VitaMix in order listed.  Turn VitaMix on to variable and slowly turn up to 10.  Turn to high and blend until smooth.  I had to add more water when it got too thick but you might like it thick like ice cream!

Variation: If I had pineapples, I would have added them.  Carrots and pineapples taste great together!

Sneaky Greens Smoothie

I was thinking about how to get more greens into my smoothies without having a totally "green" smoothie.  This is my solution:

3 cups distilled water
4 frozen bananas
2 cups blueberries
1 cup spinach
1 dipper full of powdered soy
1 dropper full of Vanilla stevia

Put all ingredients into VitaMix and turn variable slowly to 10.  Then turn to high and blend until smooth.  You will not taste the spinach at all!

Strawberry Carob Smoothie

This smoothie reminded me of chocolate dipped strawberries!

3 cups distilled water
2 cups frozen strawberries
4 frozen bananas
2 heaping tablespoons of powdered carob
1 dropper full of Vanilla Stevia

Put ingredients into VitaMix in order listed.  Turn on variable slowly to 10, then turn on high.  Blend until it's all smooth.

Raw Blueberry and Banana Smoothie

This smoothie was very yummy!

3 cups distilled water
2 cups frozen blueberries
4 frozen bananas
1 dipper of powdered soy
1 dropper of Vanilla stevia

Put ingredients into VitaMix in order listed.  Turn VitaMix on variable and slowly turn to 10.  Then turn on high and blend until it is smooth. 

Variation: Add 1 cup almonds for protein.

Nearly Raw Banana, Apple, Mango, Orange Smoothie

In my quest to make up many smoothies for my month of liquid diets, I am making up smoothies as fast as I can.  Here's today's.

3 cups distilled water
1 cup frozen mangoes
2 cuties (or clementines), peeled
1 small apple, cut in quarters
1 dipper full of powdered soy
1 tablespoon almond extract
1 dropper of Vanilla stevia

Put ingredients into VitaMix in order listed.  Turn on VitaMix on variable and slowly move to #10, then turn on high speed and blend until all ingredients are smooth.  Add more water if needed. 

Butter Nut Squash Benefits!

Butternut squash is a good source of dietary fiber, phytonutrients, vitamin A, and natural poly-phenolic flavonoid compounds, rich in B-complex vitamins and contains adequate levels of iron, zinc, copper, calcium, potassium and phosphorus.

Nearly Raw Strawberry Banana Smoothie!

Another recipe for that month I will be "drinking" my meals!

2 cups distilled water
2 scoops Tofu Drink Mix
Alternative: use liquid Almond Milk, Hemp Milk, Rice Milk or Soy Milk
2 cups frozen strawberries
4 bananas
1/2 cup mangos
Stevia to taste

Put into VitaMix in order given.  Turn VitaMix on "variable" and gradually turn to 10. Then, turn to high and blend until it is smooth.  Add more liquid if it gets too thick.

Almost Raw Frappuccino?

I made up this recipe as one of the many I am planning to use during the month that I must eat only liquids (oral surgery precipitated this move).  The coffee, the carob and the Stevia are, I think, not raw but everything else is.

VitaMix blender (this blender will hold up under the frozen bananas!)
2 cups distilled water (distilled is the only kind of water I drink)
4 scoops Tofu Drink Mix (or you can use dry soy milk)
Alternative: use liquid Almond Milk, Rice Milk, Hemp Milk or Soy Milk

4 Frozen organic bananas (be sure to peel them before freezing)
2 instant coffee packets
2 heaping tablespoons of carob
1 dropper of Almond Stevia (or less if you like it less sweet)

Blend and enjoy!  You can leave out the coffee, add more or use decaf, if you like.  You can use other flavors of Stevia for a different take on it. 

Add more liquid if it gets too thick. 

Favorite Fourth of July Raw Fruit Salad!

This is my favorite Fourth of July Red, White and Blue Salad with a Touch of Yellow!

Organic Strawberries
Organic Bananas
Organic Pineapple (if you can find it!)
Organic Blueberries

Slice strawberries to your favorite size.  Slice bananas into slim pennies.  Slice pineapple into small chunks.  Add Blueberries and stir them all up.  There is no need for any type of dressing, it's plenty sweet enough without.

Flax Seeds - Tiny But Mighty

Flax Seeds offer an array of health benefits and contain three highly important-and healthy-elements.

Omega-3 Fatty Acids: Omega-3s are some of the "good fats" people are raving about these days.  Just two tablespoons of flaxseeds provide over 146 percent of the daily value, or DV, of omega 3 fatty acids in the form of alpha-linolenic acid, or ALA.

Lignans: These plant based compounds are known for their protective health qualities.  flaxseeds, through their lignin content, offer antioxidants and healthy, natural phytochemicals. In fact, flaxseeds contain 75 to 800 times more lignans than other types of plant foods.

Fiber: Most of us don't get enough fiber and its health benefits, but flaxseeds contain both types of fiber we need-soluble and insoluble.

Mom's Zucchini Bread

Posted on my other blog on 11-12-11:

My mother never liked to cook and so I don't have many recipes from her.  This is one of only two recipes I have gotten from her.   It has sugar and honey in it so it isn't totally healthy but I thought I would include it since we got a bunch of zucchini today at the Food Bank.

Mom's Zucchini Bread

3 eggs (or egg replacere to equal 3 eggs)
1 Cup brown sugar
1/2 Cup honey
1 cup canola oil
1 tsp vanilla
1 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
3 cups freshly ground whole wheat flour (or the whole wheat flour, already ground, that we got last week)
3 Tablespoons wheat gluten (only needed with the fresh ground whole wheat flour - it helps it to rise)
2 Cups zucchini --grated

Beat eggs (or reconstituted egg replacer).  Add brown sugar,  honey, oil, vanilla, cinnamon, sea salt, baking soda, baking powder, whole wheat flour, gluten and zucchini.  Mix well.  Oil and flour 4 small loaf pans or spray with lecithin spray). 

Fill pans with equal amounts of dough.  Bake at 350 for about 45 minutes. 

Variations: 
1. add one cup walnuts or pecans
2. Add 1 cup dates
3. Add 1 cup raisins
4. Add 1 cup shredded carrots

Variation on Fried Green Tomatoes

This was posted on 11-13-11 on my other blog:

Yesterday at the Food Bank, we got rice and as many red bell peppers as we wanted. I immediately thought about a variation on the Fried Green Tomatoes recipe.

Just do the recipe but add the bell peppers and then put it over rice!  I'm going to make it today.

Fried Green Tomatoes

On 11-5-11, I posted this recipe on my other blog:

Today at the Food Bank, we received green tomatoes.  Many people were saying, "what would you do with that?"  I knew exactly what to do with it----make Fried Green Tomatoes!  Here's my recipe:

FRIED GREEN TOMATOES
Green tomatoes - the ones that will never ripen because it's too late in the season --diced
Onions - diced very small
Potatoes - unpeeled and diced
Zucchini - unpeeled and diced
Extra Virgin Olive Oil
Basil to taste
Salt and pepper to taste

Be sure to wash the veggies with Fruit and Vegetable Rinse before dicing.  Remove the cores of the tomatoes and dice.  Dice the onions, potatoes and zucchini.  Heat a stainless frying pan and then add olive oil and the diced ingredients.  Add basil to taste. Fry all of it up until everything is soft.   Salt and pepper to taste.

Top with salsa, if desired.

Pizza Song and Recipe!

This was posted on my other blog some time ago:

This song is to the tune of "Loch Lohman" and it's about the ingredients I received (and those donated by a friend) yesterday at the Food Bank.  My friend is out raking leaves while I'm inside making the pizza from our combined ingredients. 

Song: You bring the tomato paste

You bring the tomato paste and I'll bring the pizza crust
And, we'll make a pizza together.

Chorus:
Together we'll share our food bank bounty, and we will make a pizza together!

You bring the soy cheese and I'll bring the pineapples
And we'll make a pizza together.

(Chorus)

You bring the Gimme Lean and I'll bring the olives
And we'll make a pizza together.

(Chorus)

You bring the cherry juice and I'll bring the bell peppers
And we'll make a pizza together.

(Chorus)

Pizza Recipe: (fairly freely adapted from the 1960 Betty Crocker Cookbook)
2 Pizza crusts received from Food Bank
1 1lb can tomatoes, drained (reserving at least 1/2 cup liquid) and then diced
1 6oz can of tomato paste
2 cloves garlic, minced
1 Tbs crushed oregano
1 Tbs basil
1/4 cup soy cheese, grated (actually, it doesn't grate very well, so I cut it into small squares)
Gimme Lean non-meat sausage (cooked)
Fresh pineapple (cut into small squares)
1 small can sliced olives
1 can artichoke hearts
1 Bell pepper (whatever color they are giving out at the Food Bank) sliced very thin


Place pizza crust on cookie sheet or pizza pan.
Heat a frying pan and, when hot, add a little olive oil.
Break Gimme Lean into little pieces and brown in a frying pan.  If necessary, add a bit more oil to make it not stick.
Drain tomatoes, reserving 1/2 cup juice. 
Dice tomatoes and place on crusts; sprinkle with with salt and pepper to taste.
Cover with the cheese and drizzle with olive oil (only 1 TBS per crust). 
Sprinkle with non-meat sausage, pineapple, olives, bell peppers.
Combine tomato paste, reserved tomato juice, garlic, and herbs. 
Spread over sausage, tomato, pineapple, olive mixture.
Drizzle with olive oil (only 1 TBS per crust).
Scatter more soy cheese on top.

Bake in very hot oven (450) for 20 minutes or until crust is done and veggies are soft.

Great Comfort Food!

This was posted on my other blog some times ago:

Last night, I had steamed potatoes and carrots for dinner (we received lots of carrots and potatoes at the food bank), .  I just love them and they are very easy to make if you have a steamer.  My favorite steamer is Black & Decker Handy Steamer/Rice Cooker.  I use it for both veggies and for rice.  There's not really a recipe but I'll put down what I did.

Wash potatoes and carrots with fruit and vegetable rinse. Cut them into smallish pieces and put into steamer basket (not the rice cooker part).  Put water into bottom of steamer and put the drip pan on top and then the steamer basket on top of that.

Put the timer onto 45 minutes and plug it into the socket.

When the potatoes and carrots are soft, take them out of the steamer basket and put them onto a plate.  My favorite margerine is Earth Balance and I put that on top and salt and pepper them. 

Yum!  Great comfort food!

Do You Have the Protein Monster in Your Head?

I know some of you were cringing as you read yesterday's recipe (steamed potatoes and carrots)!  You were saying, "Yikes!  Where's the Meat!"  I have responded to that below:

When I owned my vegetarian school, one of the first questions I got from prospective clients was: "Well, then how will my child get his/her protein if s/he eats vegetarian?"  I, too, wondered about this before reading nearly 300 boooks for my Masters' Thesis.  I, too, had the "protein monster" in my head and thought if I didn't eat meat I had to at least eat lots of dairy products!  These attitudes came as a result of my "nutritional education" in the public schools.  But, the reality is just the opposite!  Actually, because of the extensive advertising (that same "nutritional education" mentioned above), Americans are suffereing a myriad of illnesses caused by the over-proteining of America.

An article by Debra Blake Weisenthal entitled "Shattering the Myth of Protein" states: "If you are getting enough calories, just about no matter what you're eating, you're also getting sufficient protein." So, our worry about getting enough protein is not only not necessary but is actually detrimental to our health.


In "Fat Burning Foods", the authors state: "The trouble is, most people consume too much meat and cheese and not enough potatoes and break.  You need only about an ounce of protein for every 18 pounds of ideal body weight.  In other words, a 126 pound woman needs only about 7 ounces a day."

Dr. Pritikin, famed expert on nutrition, agrees and says: "Vegetarians always ask about getting enough protein.  But I don't know any nutrition expert that can plan a diet of natural foods resulting in a protein deficiency, so long as you're not deficient in calories.  You need only 6% of total calories in protein....and it's practically impossible to get below 9% in ordinary diets."

John Robbins, in Diet for a New America, wrote about research that actually lowers that percentage to between 3% and 5%.  And, he adds, "a potato has 13% protein"!

Another issue for many people is that of "combining foods" to get a "complete" protein.  This is a myth which came about because of some studies done on rats in the 1940's.  Rats, which differ from humans in many ways, also have different nutritional needs.  Not surprisingly, once research was conducted on people, the results were quite different and they resulted in a change in the way proteins are rated.  The current standard for humans is known as the Protein Digestibility Corrected Amino Acid Score (PDCAAS).  Using the PDCAAS scale, soy protein receives a top rating.  Unfortunately, the Meat and Dairy Council still sites the old, inaccurate studies when convincing the public that get "protein" is very hard as a vegetarian but very easy with their products. 

In Francis Moore Lappe's 20 year anniversary edition of "Diet for a Small Planet", she bemoans the way most people have accepted the 1940's study over the more recent studies.  Her original book, with the incorrect study in it, is what made the "combining" strategy so popular.  There's certainly nothing wrong with combing beans with a grain (almost every culture has some variation of beans and rice) but it's not really necessary! 

So, relax!  And have some comfort food for dinner once in a while without feeling guilty.  I did....and it was yummy!

Red Bell Peppers, Celery, Onions, Zucchini Over Rice

Brown Rice
Put distilled water into base of rice steamer (I use Black & Decker's Handy Steamer).  I use distilled water because it doesn't leave a residue in the steamer base.

Put two cups brown rice into bowl of the rice steamer and put it into the larger bowl with the catch bowl underneath.
Add 4 cups of distilled water (I use distilled because it's the purest)
Steam for at least 1 hour and check to see if the rice is soft.  If not, you will probably need to add more water to the base.

Red Bell Peppers
Celery
Onions
Zucchini
Lawry's seasoned salt
Basil
Parsley
Olive Oil

Chop up the veggies and put into a stainless baking pan.  Sprinkle basil, Lawry's and Parsley over top.  Drizzle oil over top. Put into a 450 oven and bake until the veggies are soft, gently turning occasionally. 

Put the veggies over the rice.  Add Tamari sauce or Soy sauce or any oriental sauce that you like.

Delicious and Nutritious Raw Green Juice!

To make a delicious, nutritious green juice; juice 2 apples,   cucumber,   peeled lemon,   cup of kale,   cup spinach,   bunch of celery,   bulb fennel, 1" piece of ginger and   head of romaine lettuce.

Raw Spinach Arugula Soup

This recipe can be made either cooked or raw. It's great both ways.

 
For a nutritious spinach arugula soup, blend 1 cup tomatoes, 1 cup cucumber and juice from one lime.

Add 1 cup arugula, 2 cups spinach, 3 stalks celery and 1 small avocado progressively and blend until smooth.  Before serving, sprinkle with 2 tablespoons dulse powder. 
 
Adding cayenne gives it a zip!
 
Makes 2 servings.

Raw Mango Salad

Today I developed a new raw recipe.

1 Bell Pepper, finally chopped
1 Mango, finally chopped
4 stalks celery, finely chopped

Put it all together and drizzle some Teriyaki sauce on it.  Yum!

This is my new favorite raw breakfast.  It's a take off of Swaze Foster's raw breakfast.  I didn't have any buckwheat groats so I used oatmeal which is good for lowering cholesterol.  I also added cinnamon which is good for balancing blood sugar.  So I here it is:

1 cup raw oatmeal
1 cup almond milk (make your own or buy some, I like kind with vanilla added)
1 Tablespoon ground cinnamon
1 heaping Tablespoon powdered carob
1 banana, sliced

Amounts can be adjusted to fit your taste.  Put all ingredients into a large bowl and stir well.  Leave the bowl and go take your shower, fix your hair and put on your makeup.  Come back an hour later (or anyway that's how long it takes me).  Stir again and add more almond milk if it's too dry.  Slice the bananas and stir them in.   Eat up! Yummy!

Raw Asparagus, Mushroom and Parsley Salad with Nuts

My newest favorite taste is raw asparagus!  This fits right in!

Serves 4

Kosher salt and ground black pepper
1 TBS lemon juice
1 1/2 TBS extra virgin olive oil
1/2 lb asparagus, tough stems trimmed & discarded and peeled if thicker than 1/3"
1 cup flat leaf parsley leaves
4 oz firm white button mushrooms, thinly sliced
1/3 cup raw pistachios or chopped raw walnuts
1 oz shaved Parmigiano-Reggiano cheese (if desired)

1. In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice.  Whisk until the salt is dissolved, then add the oil in a stream, whisking.  Set aside.

2. Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to creat thin oblong slices.  Add to the salad bowl along with the parsley, mushrooms and pistachios or walnuts.  Toss well to coat with the dressing.   Divide the salad among 4 serving plates and top each portion with some of the cheese (if desired).

Yummy Raw Breakfast with Buckwheat Groats!

Buckwheat is NOT wheat! So no gluten. Yea! This recipe is from Swayze Foster @ www.fitonraw.com

1 cup Sprouted buckwheat groats
2-3 Ripe organic bananas (frozen if you want to have a thicker consistency)
2 TBS Carob powder
1/2 Cup of nut milk (almond & almond)
1 tsp vanilla

Put it all in a blender (if using frozen bananas, it's best to have a strong blender).  If it's too thick, add some more nut milk. I've been wondering how to have a raw breakfast and here it is!

Super Salad from the Younger Thinner You Diet

This recipe is raw (well, if you can find cranberries that have been dried in low temperatures) and comes from the Book: "The Younger Thinner You Diet".  It is not only delicious, it feeds the brain. 

A fresh veetable salad tha is highly seasoned like this one can enhance all of the brain chemicals. 

1 cup spinach, torn into bite-sized pieces
1 cup chopped romain lettuce
1/4 cup shredded red cabbage
1/2 cup diced red pepper
1/2 tomato, chopped
1/2 cup grated carrot
1/4 cup dried cranberries
1/4 avocado, peeled and cubed
1 tsp minced fresh rosemary
1 tsp thyme
1/4 up chopped fresh basil leaves
2 TBS extra vergin olive oil
1 TBS balsamic vinegar

1. Combine spinach, romaine, cabbage, red pepper, tomato, carrot, cranberries, and avocado in a large owl.  Sprinkle with rosemary, thyme, and basil leaves.

2. For the dressing, whisk together the olive oil and vinegar.

3. Toss the dressing with the sala.

Nutrition Information: Per serving: 160 calories, 13 g fat (2 g sat), 0 mg cholesterol, 15 mg sodium, 11 g carbohydrates, 3 g fiber, 7 g sugars, 1 g protein.

Flageolet Beans with Rosemary and Thyme

Anyone know what flageolet beans are?  I don't either, but I'm thinking I would like this recipe since I like beans and carrots and rosemary and thyme!

 

Flageolet Beans with Rosemary and Thyme

 

Serves 4

Takes 2 ½ to 4 ¾ hours to make in slow cooker

 

From Sunset Magazine December 2012

 

Make a big pot of this easy vegetarian dish for a hassle-free dinner.  There’s no need to soak the beans beforehand, they cook up tender straight from the package.

 

12 oz. dried flageolet beans

6 garlic cloves, peeled

2 tsp kosher salt

2 tsp finely chopped fresh rosemary leaves, plus sprigs for garnish

2 tsp finely chopped fresh thyme leaves, plus sprigs for garnish

2 carrots, peeled and cut into ½ inch slices on a diagonal

2 TB extra virgin olive oil

¼ cup roughly chopped flat-leaf parsley, divided

 

1.    Put all ingredients, including 2 TB oil but not the sprigs or parsley in a 4-6 quart slow-cooker.  Add 5 cups boiling water and stir.  Cover and cook until most of the liquid is absorbed and beans are very tender, 2 ¼ to 3 hours on high, or 4-4 ½ hours on low.

2.    Stir in 3 TB parsley.  Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 TB parsley.

raw Guacamole and Cauliflower.....YUM!

My favoritesnack is cauliflower with guacamole dip.  I love it so much more than chips and guacamole.  Here's a recipe for quacamole from "Raw Food Made Easy" by Jennifer Cornbleet.  Her book has many very tasty recipes. 

Guacomole
1 ripe avocado, chopped
1 1/2 tsp minced onion
1 tsp fresh lime juice
1/3 tsp crushed garlic (1 clove)
Dash salt
Dash cayenne
Fresh  jalapenos (if desired, this is not in Jennifer's recipe but I put jalapenos into everything)
Diced Tomatoes (if desired, this is not in Jennifer's recipe either)

Place all the ingredients i a small bowl.  Mash with a fork, leaving the mixture slightly chunky.  Serve immediately.

I clean my cauliflower with fruit and vegetable rinse and then cut into smallish flowerets.  I dip the cauliflwer into the guacamole and ENJOY!

My friend, Diane, sent me this yummy recipe!

Pumpkin Vinaigrette Quinoa

Ingredients

·   1/2  cup  chopped pecans

·   1 cup quinoa

·   2 cups non-chicken vegetable broth (McKay's tastes just like chicken broth)

·   1/2  cup  sweetened dried cranberries or mixed blend of dried berries (I used blueberries, cranberries, raisins and cherries)

·   1  cup  finely chopped celery

·   3/4  cup  chopped green onions

·   ¼   - ½ cup  canned pumpkin

·   1/4  cup  balsamic vinegar

·   1  tablespoon  honey ( or more to taste)

·   1/2  teaspoon  salt

·   1/4  teaspoon  dried thyme

·   ½  tsp pumpkin pie spice (or more to taste)

·   1/4  teaspoon  pepper

·   1/3  cup  olive oil (or less to taste)

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Rinse quinoa; prepare quinoa according to package directions.  If you have a rice maker – quinoa cooks perfectly on the white rice setting. Let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 6 ingredients. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve cold or at room temperature.

Apple Slices with Date Dip from Swayze Foster

Swaze Foster has a "raw" website with lots of YouTube entries.  She has a great recipes and this one sounds absolutely yummy! Her website is www.fitonraw.com and here's the recipe:

4 Apples (choose your favorite)
10 Dates (khadrawy are very moist)
1-2 teaspoons of Carob
2 cups water (use a bit at a time)

Put dates into blender along with some water.  Blend, adding water as needed.
Slice apples.
Dip apple slices into date mixture and enjoy!

Swayze gets her dates from  www.7hotdates.com

Almost Raw Corn and Chipotle Salad

Fresh corn kernels cut from cob
1/3 to 1/2 small can chipotle with adobe sauce (blended)
Fresh celery
Pinch of salt

Cut kernels from corn and put into bowl.  Blend chipotle (more for spicier, less for less spicy). Cut celery into very small bits and add to corn and chipotle mixture.  Sprinkle with salt to taste. 

Easiest Asparagus Ever!

This is the easiest recipe for asparagus you have ever seen!  Get fresh asparagus from your local organic farm.  Wash in fruit and vegetable rinse.  Sprinkle a little lemon juice over the top.  Eat it up1  Yum!

Easy Cheesy Broccoli

I've heard of easy peasy math problems but this is the first I've heard of Easy Cheesy Broccoli (that uses no dairy!).  My friend, Sandra Austin, posted this on her site.  Sounds absolutly yummy, Sandra!

Quick recipe: Cheesy broccoli:
Chop broccoli and throw in a bowl. Sprinkle with nutritional yeast, celtic sea salt (the stuff that isn't white, it's gray), and a little water just enough to coat the broccoli with the yeast mixture.It is one of my favorites!

Delicious Raw Jicama Salad

 

Jicama salad: Combine 1 small peeled, thinly sliced jicama, 1 small red bell pepper diced, 2 sliced scallions, 2 Tbsp. chopped fresh cilantro and then whisk together dressing ingredients of 1 Tbsp. olive oil, 1 Tbsp. each fresh lime and orange juice, 1 tsp. honey, ½ tsp. orange zest, ¼ tsp. lime zest, ¼ tsp. chili powder and ⅛ tsp. pepper, pour over salad and mix well.

Raw Pistachio Salad Dressing from Swayze Foster

This is a GREAT salad dressing from Swayze Foster!

Raw pistachios - soak for a few hours
Lemon Juice of 2 small lemons
Celery Powder - a few pinches
1/4 cup water

Put into a blender and blend up.  YUM! 

Variations:
Use other nuts instead of the pistachios
Add 1/2 avocado
Use lime juice instead of lemon juice
Use fresh herbs (your favorite) or dried herbs
Add sun-dried tomatoes

Vice Cream!

My friend, Jeff Rogers, has written a book on Vegan Ice Cream.  It includes raw and almost raw recipes for ice cream with no milk or dairy.  I have tasted his recipes and they are delicious!  Go to his Facebook page to order it.  Below is one of his almost raw recipes.

Chocolate

1 3/4 cups raw organic cashews or cashew pieces
1 cup maple syrup
1 3/4 cups purified water (Ellouise: I would always used distilled for purity of water)
2 teaspoons natural vanilla flavor
1/4 teaspoon almond flavor
1/2 cup unsweetened cocoa powder

Combine the cashews, water, syrup, vanilla flavor, and almond flavor in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, add the cocoa powder and blend until evenly distributed.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mix into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight containers and store it in the freezer until ready to serve.

Easy Peasy Salad

I made this salad up tonight, just had a craving for peas!  It's very easy and raw except for the Nayonaise.  I'm sure there's a raw recipe for vegan mayonaisse out there somewhere but I was hungry and didn't look. :)

One package organic frozen peas
One onion (Walla Walla sweets are best but only in season once a year)
4 ribs of celery
Nayonaise - enough to moisten the mixture
Pinch of salt
Pepper (optional)
Lemon juice (optional)

Fresh peas are wonderful but it was 8:30 at night when I got this craving so I got frozen peas.  Put the peas in a bowl. Add finely chopped onion and celery.  Add Nayonaise to taste. Add lemon juice if desired.

Raw Zucchini and Tomato Salad

Zucchini is coming on and so are the tomatoes!  Why not combine them into a delicious salad?

Baby zucchini, diced
Tomatoes (I like grape tomatoes best)
Extra virgin olive oil
Apple Cider vinegar (or any other vinegar you prefer)
Parsley
Basil
Sea Salt

Combine the zucchini and the tomatoes.  Pour the olive oil and vinegar over them.  Add parsley and basil.  Salt to taste (unless you are a salt fiend, which isn't healthy--in which case, use just a pinch of salt!).

Variation: 8-15-12: I put Newman's Shitake Sesame dressing over it instead of the oil and vinegar.  It was delicious.  I know that's cooked so those of you who are "raw" might not want to do it. 

Fresh Raw Summer Red Grape Salad

The idea for this salad came to me because someone gave me a big bunch of seedless red grapes that were absolutely delicious! 

Bananas
Seedless Red Grapes
Gala or Fuji apples

Wash fruit in distilled water with fruit and vegetable rinse in the water.
Dry fruit thoroughly.
Quarter bananas lengthwise, then slice.
Grapes can be halved or left whole (your choice)
Core apples and then dice into small pieces.

Sprinkle lime juice over the top.
Enjoy!

Almost Raw Corn Salad

I found this recipe in the Better Homes and Gardens magazine for July 2012.  Sounds great!

Timing is everything.  Wait until the very last minute to cut the corn from the cobs for thsi salad.  That way, the corn stays as sweet and crisp as possible.

1/2 cup cider vinegar
1/4 cup sugar
1 tsp kosher salt or sea salt
1/2 tsp coarsely ground pepper
4 ears fresh corn (cut from cobs)
1/2 cup finely diced red onion (cut to same size as corn kernels), soaked in ice water for 20 minutes and patted dry
1/2 cup cucumber, seeded but not peeled. Dice to same size as onions
1/2 cup red or orange sweet pepper diced to same size as onions
1/2 cup cherry or grape tomatoes, halved or quartered
3 Tbs fresh parsley, finely torn
1 Tbs fresh basil leaves pulled apart
1 Tbs fresh jalapeno, seeds and veins removed, very finely diced
1/2 tsp sea salt or kosher salt
1 to 2 cups small arugula leaves

1. For dressing, in glass bowl whisk together vinegar, sugar, the 1 tsp salt adn black pepper until sugar dissolves.  Allow dressing to stand while preparing salad.
2. For salad, cut corn kernels from cobs (trim base of corn flat and stand it upright on a stable surface.  With a sharp knife use a swing motion to slice kernels from ears)
3. In a large bowl, toss corn and remaining ingredients except sea salt and arugula leaves.
4. At serving time, transfer corn mixture to serving bowl.  Season with the 1/2 tsp salt.  Add the dressing; gently thread in arugula leaves.  Serve immediately.  The Cucumers and tomatoes will begin to break down.  Makes 8 servings.

17 g carb, 2 g fiber, 2 g Protein ra

Are Your Zucchini and Tomatoes Coming In? Here's What to do With Them!

Raw Zucchini and Tomato Scramble

Zucchini (however much you can eat in a day)
Tomatoes (to make a pretty look)
Extra virgin olive oil
Apple cider vinegar
Parsley
Basil
Sea Salt

Peel zucchini and dice very small.  Dice tomatoes a bit larger.  In a bowl, mix the olive oil, vinegar, parsley, basil.  Pour over the zucchini and tomato mixture.  Add salt to taste.  YUM! 

Yummy Raw Avocado Salad!

Avocado salad, mix together 1/2 pound romaine lettuce, 1 ripe chopped avocado, 1 cup grape tomatoes halved, 3 tablespoons fresh lemon juice, 3 packets stevia, 1 tablespoon fresh minced garlic, 2 tablespoons diced sweet onion, sea salt and pepper to taste.

Easy and Yummy Salad!

This salad was created because I was given the ingredients for it and just combined them into a salad!

1 small container organic spinach
1 red bell pepper
1/4 cabbage, shredded very fine
1 tomato, diced
6 baby carrots, diced
2 stalks celery, diced
1/4 fresh pineapple, diced

Put it all together and top with your favorite dressing.  The one I put on today was Newman's Light Cranberry Walnut.  Great summer salad!

Amazing Salad!

Tired of your same old spinach salad?  Here's a salad with a juxtiposiiton of many flavors that will perk up your taste buds!

2 cups organic spinach
2 cups organic cabbage, shredded fine
3 radishes
4 baby carrots, chopped
3 stalks celery, sliced and chopped
1/2 cup raisins
1/2 red bell pepper
1 small tomato chopped
1/2 cup fresh strawberries, sliced
top with Newman's Own - Lite Balsamic

I put the first ingredients into my container and the ingredients that would moosh up the spinach into separate little containers.  When I'm ready to eat, I add the little containers to the big container (see the raisins?) and then add the sliced strawberries and the Lite Balsamic.

This salad is very different but the sweet of the raisins and strawberries and the spicy of the radishes and cabbage along with the balsamic make for a very yummy taste sensation.

Magaly's Salad

One of my best friends, Magaly, gave me this recipe and when another friend  gave me some avocados I decided to make this for myself.

Magaly’s Salad

2 can black beans

2 red bell peppers, diced

2 cups frozen corn

2 avocados, diced

1 large Walla Walla sweet onion, diced

Juice from 2 limes

Rinse black beans. Add rest of ingredients.  Squeeze lime juice over the salad.  If you want to use this as a dip, you can use the lime tortilla chips.  I have also used it as the filling for a soft tortilla.  

Wild Rice and BBQ Tofu

The last time I went to the food bank, I got a package of wild rice and a package of Tofu.  I cooked the wild rice according to package directions. It took an hour.

I carefully cut the tofu into 1" cubes.  I put some Walla Walla Sweet Onion BBQ sauce in the bottom of a baking dish and put the tofu on top of it.  Then I poured the rest of the BBQ sauce over the tofu.  I baked it at 300 for about 15 minutes. 

I put some wild rice in a bowl and topped it with the tofu mixture.  It was very good but I was wishing that I had more BBQ sauce!

Kinda Sorta Minestrone

Over the last few weeks, I've received all of the ingredients in this soup.  Tonight, I put them all together and it was very tasty.

2 cans tomato soup
2 Tablespoons Italian Seasoning
5 potatoes (washed in fruit and vegetable rinse and diced small)
1 onion diced small
1 can corn
1 can green beans
1 can diced tomatoes
1 can mixed vegetables
1 can white beans
1 can black beans
1 can kidney beans

Reconstitute the tomato soup and add potatoes, onion and seasoning.  Bring to a boil and then turn heat down to medium.  Cook until potatoes are soft.  Add rest of ingredients and simmer for about 30 minutes. 

I like my soup to be very much like stew but, if you like yours thinner, just add another can or two of the reconstituted soup.

Vegan Chipotle Potato Soup

I looked into my fridge and the only things there were potatoes, onions and a bunch of condiments.  What to do?  I decided that I would make potato soup.  I also found some chipotle and decided to try adding it for a new recipe. So, I did and it was yummy! Here's the recipe:

10-15 medium potatoes, rinsed with Fruit and Vegetable Rinse and then diced
2-3 onions, diced
1 can chipotle, blended to a smooth paste

Rinse and dice the potatoes and onions.  Steam until soft.  Put them into a large crockpot.  Put about 2 cups of the potatoes, onions and chipotle into your blender (VitaMix works best) and blend to a smooth consistency.  Pour the liquid over the potatoes and onions in the crockpot and gently stir.  Add water if the consistency is too "gluey".  Turn crockpot on high for about an hour and then turn to low.  Cook for a total of about 3 hours. 

Yum!

Spinach Salad with Coleslaw

We got an abundance of spinach yesterday, along with a coleslaw mix.  I put the two together for a salad.  I used a non-fat Italian dressing over it.  It was very good.

Enchiladas

Two weeks ago, I received some enchilada sauce, yesterday I received corn tortillas and a can of beans.  So, I warmed the corn tortillas and heated the beans.  I poured a little enchilada sauce into the bottom of a glass baking pan.  I put about 2 tablespoons of heated beans into the center of the warmed corn tortillas and rolled them so the edges were down.  I laid them into the enchilada sauce and poured the reaminder of the enchilada sauce over them.  I baked them for about 30 minutes at 350.  It was delicious!

Easy and Nutritious Stir Fry

Although not every item in this recipe was received yesterday at the Food Bank, it is a really good tasting stir fry.

Create an easy nutritious vegetable stir fry, heat 1 tablespoon sesame oil in a wok, add 1 chopped onion and 1 clove crushed garlic, cook for 2 minutes and then add 2 cups shredded cabbage, 2 cups sliced mushrooms and 2 cups chopped bok choy, cook for 4 minutes and serve immediately.

Yummy Green Tropical Smoothie!

To make a blended tropical green smoothie, blend one mango, one frozen banana, 2 cups fresh spinach and 1/4 cup coconut water.

Quick and Easy Tomato Soup with Pizazz!

2 cans Tomato soup
1 can black beans (rinsed)
1 can corn (or 2 cups frozen corn)
3 potatoes (small diced)
Chili (to taste)

This soup is healthy but does use canned foods so some may choose to do something different.  However, if there were a disaster, and you had the ingredients, it would work.  I put in lots of chili because I like it HOT!

Spring Mix Salad with Kale

Two weeks ago, I was given a bag of kale salad (with carrots, purple cabbage, and white cabbage), a container of organic spring mix and some very small tomatoes.

 I put them all together and had a wonderful salad.

Tofu Pumpkin Pie and/or Pudding

Last week, we received both Tofu and Canned Pumpkin at the Food Bank and I remembered that I had made Tofu Pumpkin Pie for my school. I originally found it on the MoriNu Tofu package and adjusted it to fit our needs. I used to make it for breakfast (lots of protein in the Tofu and, of course, the Pumpkin has many nutrients. The students in my school thought they were really getting away with something when we had "pudding" for breakfast!)

Here it is:

Tofu Pumpkin Pie
3 packages Mori Nu silken lite Tofu (asceptic packaging)
1 1/2 cups honey
4 cups canned, pumpking
2 tsp vanilla extract
2 Tbs pumpkin pie spice

Blend tofu in food processor until smooth. Add honey, pumpkin, vanilla extract and pmpking pie spice. Blend well. Pour into individual little pie shells or a 9" pie shell. Bake in a preheated oven at 350 for approximately 1 hour for the large pie shell and for less time for the small pie shells. Filling will be soft, but will firm up as it chills. Chill and serve. This can also be used as a pudding (without the pie shells). Just put it into custard cups instead of the pie shells.

Tofu Whipped Cream
(from Fresh from a Vegetarian Kitchen by Meridith McCarty)
We never actually made this but it would be festive for a family dinner.

1 lb tofu, fresh
1/3 Cup pure maple syrup
1 Tbs vanilla extract
Sea salt - a few grains
2 Tbs to 1/2 Cup water, only if necessary to blend

Absolutely fresh tofu is a neccasity her or hte flavor will be chalky. Blend ingredients until creamy smooth. I usually do not boil the tofu for this topping, as boing tends to make it firm up. If you do boil tofu ahead, store "cream" in blender an whip it up again just before serving. For large amounts, mix all ingredients except water, then add it gradually until desired consistency is reached. Less will be needed. Use as a more healthy altrnative to dairy whipped cream on pumpkin pie, cobblers, etc. Be creative!

Don't Worry About Protein, Have Some Comfort Food!

Last night, I had steamed potatoes and carrots for dinner (we received lots of carrots and potatoes at the food bank), . I just love them and they are very easy to make if you have a steamer. My favorite steamer is Black & Decker Handy Steamer/Rice Cooker. I use it for both veggies and for rice. There's not really a recipe but I'll put down what I did.

Wash potatoes and carrots with fruit and vegetable rinse. Cut them into smallish pieces and put into steamer basket (not the rice cooker part). Put water into bottom of steamer and put the drip pan on top and then the steamer basket on top of that.

Put the timer onto 45 minutes and plug it into the socket.

When the potatoes and carrots are soft, take them out of the steamer basket and put them onto a plate. My favorite margerine is Earth Balance and I put that on top and salt and pepper them.

Do You Have the "Protein Monster" in Your Head?

I know some of you are cringing as you read these recipes! You are saying, "Yikes! Where's the Meat!"
I have responded to that below:

When I owned my vegetarian school, one of the first questions I got from prospective clients was: "Well, then how will my child get his/her protein if s/he eats vegetarian?" I, too, wondered about this before reading nearly 300 boooks for my Masters' Thesis. I, too, had the "protein monster" in my head and thought if I didn't eat meat I had to at least eat lots of dairy products! These attitudes came as a result of my "nutritional education" in the public schools. But, the reality is just the opposite! Actually, because of the extensive advertising (that same "nutritional education" mentioned above), Americans are suffereing a myriad of illnesses caused by the over-proteining of America.

An article by Debra Blake Weisenthal entitled "Shattering the Myth of Protein" states: "If you are getting enough calories, just about no matter what you're eating, you're also getting sufficient protein." So, our worry about getting enough protein is not only not necessary but is actually detrimental to our health.

In "Fat Burning Foods", the authors state: "The trouble is, most people consume too much meat and cheese and not enough potatoes and bread. You need only about an ounce of protein for every 18 pounds of ideal body weight. In other words, a 126 pound woman needs only about 7 ounces a day."

Dr. Pritikin, famed expert on nutrition, agrees and says: "Vegetarians always ask about getting enough protein. But I don't know any nutrition expert that can plan a diet of natural foods resulting in a protein deficiency, so long as you're not deficient in calories. You need only 6% of total calories in protein....and it's practically impossible to get below 9% in ordinary diets."

John Robbins, in Diet for a New America, wrote about research that actually lowers that percentage to between 3% and 5%. And, he adds, "a potato has 13% protein"!

Another issue for many people is that of "combining foods" to get a "complete" protein. This is a myth which came about because of some studies done on rats in the 1940's. Rats, which differ from humans in many ways, also have different nutritional needs. Not surprisingly, once research was conducted on people, the results were quite different and they resulted in a change in the way proteins are rated. The current standard for humans is known as the Protein Digestibility Corrected Amino Acid Score (PDCAAS).

 Using the PDCAAS scale, soy protein receives a top rating. Unfortunately, the Meat and Dairy Council (for its own nefareious reasons) still sites the old, inaccurate studies when convincing the public that getting "protein" is very hard as a vegetarian but very easy with their products.

In Francis Moore Lappe's 20 year anniversary edition of "Diet for a Small Planet", she bemoans the way most people have accepted the 1940's study over the more recent studies. Her original book, with the incorrect study in it, is what made the "combining" strategy so popular. There's certainly nothing wrong with combing beans with a grain (almost every culture has some variation of beans and rice) but it's not really necessary!

So, relax! And have some comfort food for dinner once in a while without feeling guilty. I did....and it was yummy!

Red Bell Peppers, Celery, Onions and Zucchini over Basmati

Red Bell Peppers
Celery
Onions
Zucchini
Lawry's seasoned salt
Basil
Parsley
Olive Oil

Basmati Rice (steamed in a Rice Cooker)

Chop up the veggies and put into a stainless baking pan. Sprinkle basil, Lawry's and Parsley over top. Drizzle oil over top. Put into a 450 oven and bake until the veggies are soft, gently turning occasionally.

Pour above mixture over cooked basmati rice. 

Red, White and Blue Salad

This was a traditional morning snack for our July 3rd celebration.  The children thought they were getting away with something by eating this yummy dessert for a snack.  But I knew the tofu made it a very high protein snack!

Strawberries
Blueberries

Slice stawberries and put into bowl with blueberries.  Use Tofu Whipped Cream to mix.  This is a VERY tasty alternative to dairy whipped cream or the chemical ones.

Tofu Whipped Cream (recipe below by Meridith McCarty)
1 lb. Tofu, fresh
1/4 C pure maple syrup
1 T vanilla extract
Sea salt, just a pinch
2 T to 1/2 cup water, only if necesssary to blend

Absolute fresh tofu is a necessity here or the flavor will be chalky.  Blend ingredients until creamy smooth, I usually do not boil the tofu for this tipping, as boiling tends to make it firm up.  If you do boil tofu ahead, store "cream" in blender and whip it up again just before serving.  For large amounts, mix all ingredients except water, then add it gradually until desired consistency is reached.  Less will be needed.  Use as a more healthy alternative to dairy whipped cream on pumpkin pie, cobblers, etc.

Kale, Spinach Salad

Yesterday, I was given a lot of items.  I put them all together and made a salad.  Here's the recipe:

Spinach
Kale
Cabbage - shredded white and red
Grape tomatoes
Carrots
Celery
Cauliflower

Yellow raisins
Pistachio nuts (unsalted)
Raw Sunflower seeds
Raw almonds
Raw walnuts

Vary amounts according to your own taste.
Wash all the veggies in Fruit and Vegetable Rinse.  Rinse off the rinse with distilled water.
I use plastic containers to put the salad into.  I had enough yesterday to make 6 large servings. 
Put the spinach in, then the kale, then the cabbage.
Dice the carrots and celery and put on top.
Cut cauliflower in small florets and put on top.
Put raisins, shelled pistachio nuts, sunflower seeds, almonds and walnuts into small container and put on top of the salad in one corner.

When serving, choose your favorite salad dressing. 

Magaly's Salad

When I  owned my school, my Assistant Director was Magaly.  We had great times slicing and dicing together and feeding the children in my school.  Magaly shared this recipe with me and I really like it.  It's not raw, but it's quick and not very expensive and tastes wonderful.

2 cans black beans

2 red bell peppers, diced

2 cups frozen corn

2 avocados, diced

1 large Walla Walla sweet onion, diced

Juice from 2 limes

Rinse black beans. Add rest of ingredients.  Squeeze lime juice over the salad.  I don't care for chips myself, but Magaly served it with Lime Tortilla Chips. I have also used it as the filling for a soft tortilla.  But, most often, I just eat it with no chips or tortilla!  Yummy!

Raw Zuccini Chips

This recipe comes from http://goneraw.com/.  It looks so very tasty!

Raw Zucchini Chips

Submitted by therawmichelle on February 10, 2012 - 11:18am

Average:

4

Average: 4 (1 vote)

Servings: 

1-2

It is safe to say that raw zucchini chips are the ultimate comfort food. Reminiscent of their not-so-healthy cousins, the potato chips, in terms of crunchiness and flavor, zucchini chips are light, healthful and can easily be consumed at any time of the day as a snack or part of a main meal. I love to snack on these in the morning, before starting work, alongside my usual green smoothie.
More info about the health benefits of this recipe: http://rawfoodhealthwatch.com/raw-vegan-recipes/raw-zucchini-chips/
More raw vegan recipes: http://rawfoodhealthwatch.com/raw-food/raw-vegan-recipes/

Ingredients: 

• 2 medium sized zucchinis
• 3 to 4 tablespoons of fresh lemon juice
• 2 tablespoons of olive oil
• 1 tablespoon finely minced shallots
• 1/2 tablespoon paprika
• a dash of cayenne pepper (you can use more if you want the chips to be more spicy)
• 2 finely chopped cloves of garlic
• 1 tablespoon basil
• 1 tablespoon oregano
• a dash of sea salt

Preparation: 

1. Slice the zucchini into very thin slices.
2. Mix the rest of the ingredients into a marinade. Let the zucchini slices sit in the marinade for at least an hour.
3. Place zucchinis onto dehydrator trays in single layers and dehydrate until crisp, for about 14 to 16 hours.