Coconut Limeade

This is a very rehydrating summer drink.  This recipe is for one drink but it can easily be made for a crowd and served in a pitcher.  It is also good with a splash of pineapple juice.

Ingredients

1 cup of coconut water

4 tablespoons of Lime Juice

2 Tablespoons of Coconut Sugar

Directions

Squeeze juice from lime

If using fresh young coconut, cut top and drain or use 1 cup of bottled coconut water

Add Coconut Sugar and stir well

serve over ice

Sprouted Raw White Bean Hummus (Raw / Vegan / Vegetarian)

This is a delicious raw recipe that contains tahini that has to be made at home to keep it raw or purchased as a raw ingredient if possible.  I will provide the recipe for raw tahini later and link on this recipe.

Ingredients

2 cups of sprouted white beans

juice from 1 lemon

1 teaspoon cumin

2 cloves of garlic; pressed

1/2 cup of raw tahini

1/2 cup cold pressed sesame oil

Directions

Place all ingredients in a food processor or blender.

start to blend ingredients and then slowly add oil.

blend until smooth.

Serve with raw flax crackers (recipe also to follow)

Thai Flavored Carrot Coconut Soup

If  at all possible use fresh ginger and turmeric for this recipe

Ingredients

2 Tbsp. Coconut Oil

2 teaspoons of fresh grated ginger

2 teaspoons of fresh grated turmeric root

2 teaspoons curry powder

1 onion chopped

4 large carrots chopped

2 cups of Vegetable Broth

1 14 ounce can of Coconut Milk (not juice)

cilantro leaves for garnish (optional)

Directions

Heat coconut oil in large pan.

Saute the onion and carrots until the onions are translucent

add the ginger, turmeric and curry powder and sauté for 1 minute until fragrant 

Add broth and bring to a boil; lower heat and simmer for 30 minutes

Stir in coconut milk and heat through

garnish with fresh cilantro leaves

Pickled Radishes with Coconut Sugar and Coconut Vinegar

Why use coconut products?  Coconut Sugar and Coconut vinegar are good choices for people on low glycemic diets.  While coconut sugar should still be used sparingly it is a better choice for diabetics.  Coconut vinegar comes in at 35 on the glycemic index, is rich in minerals and contains nine amino acids.

Ingredients

2 bunches of organic radishes, cleaned and sliced thin

1 cup of coconut vinegar

1 cup of coconut sugar

2 cups of spring water

Directions

Place sliced radishes in a heat proof container (I used a mason jar with a lid)

Heat water, sugar and vinegar until boiling and then lower heat and simmer for 3 minutes

Pour liquide over radishes let cool and then refrigerate.

These are great floating in a mellow creamy soup, on sandwiches or in salads

Superfood Salad Dressing (Creamy Spirulina)

I was at the Lucidity Festival in Santa Ynez this past weekend and ran across a vendor that was serving up smoothies and selling healthy products (I bought a yummy Charge Boss Clusters and golden berries).  I wasn't much in the mood for sweet so I opted for something called the "Miso Sip"  it was a tall glass of warm miso with spirulina and ginger in it.  Perfection!

They had recipe cards out side of their vending station so I picked up this recipe.  

Recipe from Imlake'esh Organics

Ingredients

1/2 cup olive oil

4 tsp spirulina

2 inch piece of fresh ginger

1 inch piece of fresh turmeric

1/2 avocado

1 tsp sea salt

pinch of cayenne pepper

Directions

Add all ingredients into a blender.

Blend on HIGH for 1 minute

Massage into kale or your choice of salad greens

Toss in your favorite toppings

Ruby Pink Fizz (Fresh Juice )

Sometimes I feel odd posting juicing recipes because they are so simple, but I forget my combos at times and never can quite get it right again.  This is a very refreshing mid afternoon, summer drink.  The Apple compliments the tartness of the Strawberries

Ingredients

1 cup of strawberries; cleaned with stems cut off

1 piece of ginger (about 1/2 inch long)

1 whole apple (I used Opal)

Instructions

Push all ingredients through a juicer

Stir Well

Pour into pretty glasses and top with soda water

Enjoy

Fried Eggplant with Olives, Artichoke Crowns, Capers in a Lemon-Wine Sauce (Vegan / Vegetarian / Gluten Free)

This is a recipe based off of one of my favorite Italian dishes…Chicken Piccata.  Since I am trying to eat less meat, I decided to try out a version with golden fried eggplant and it came out so good.  This one is a keeper for sure

Ingredients

1 large Eggplant; peeled and sliced length wise

3 eggs blended (to make this vegan use egg substitute) I use free range chicken eggs

3 Tablespoon of Olive Oil

2 Tablespoons of Butter or more Olive Oil for Vegan

3/4 quarter cup of gluten free bread crumbs

1/2 cup of gluten free flour

1 teaspoon of lemon zest

1/2  teaspoon of paprika

1/2 teaspoon of garlic powder

1 teaspoon of lemon pepper

1 teaspoon of sea salt

1/4 cup of lemon juice (about 1 lemon)

1/2 cup of white wine

1/2 cup of vegetable broth

1/2 cup of black olives; cut in half

14 ounce can of artichoke crowns; drained, rinsed and cubed

1//4 cup of capers

Instructions

Set oven to lowest setting

In a shallow bowl combine flour, bread crumbs, lemon zest, paprika, garlic powder, lemon pepper and sea salt.  Mix well

In another bowl beat eggs and pour into another shallow bowl

Heat up olive oil in a fry pan

dip your eggplant slices in the eggs and then dredge them in your flour mixture and place in fry pan.  Make sure oil is hot enough

Continue in this manner until all eggplants are frying.

cook 2 minutes per side or until golden brown

remove to a napkin lined plate and keep in warmed oven

In the same pan add additional oil or butter and let get hot.  

Add Lemon Juice, Wine and broth and scrape sides and bottoms to deglaze.

Simmer for 10 minutes

Add artichokes, Olives and Capers and Simmer 5 more minutes

Sauce should have reduced and thickened from the eggplant drippings.  When it is the desired consistency pour over eggplant and serve

Ayurvedic, Raw Activated Pepitas with Spirulina (Raw / Vegan / Vegetarian)

  I have been using my dehydrator a ton lately.  Everything from nuts and seeds to fruits and veggies and even some pretty incredible raw health bars.

This is a pretty great combo of spicy and very healthy ingredients.  I tried to recreate an Ayurvedic blend I had tasted early this month and think I came pretty close.

Ingredients

2 cups of activated raw Pepitas (Pumpkin Seeds)

2 teaspoons of cold pressed sesame oil

2 teaspoons of garlic powder 

2 teaspoons of Berbere

2 teaspoons of turmeric

1 teaspoon of Spirulina

1 teaspoon of sea salt

Instructions

First off you will need to activate your seeds.  You do this by soaking the raw Pepita in water overnight.  This causes them to begin to sprout and become a powerhouse of nutrients.

Dry them well.  I use a salad spinner for everything, including these :)

Combine all of the spices in a small bowl

Place seeds in a medium bowl and drizzle with oil.  You don't really need a lot it's just co help the spices adhere.

add spices and toss to coat.

You will want to use the mesh screens with your dehydrator so the seeds don't fall down the cracks

Dehydrate for about 24 hours.

South West Inspired Avocado, Corn and Black Bean Salad (Vegan / Vegetarian / Organic)

I can never say no to a ripe Avocado.  In fact in my quest to discover my "Spirit Fruit" it hit me!  It's the avocado, more like a veggie in mellowness, but a fruit nonetheless.

Expect many more avocado recipes as we enter summer in California

Ingredients

1/3 cup of orange bell pepper, chopped

1/3 cup of fresh corn, cut off cob and roasted or grilled

1/3 cup of olives; sliced

1/3 cup of black beans (rinsed if canned)

2 Tablespoons of fresh chopped cilantro

1/2  teaspoon of ground cumin

1 Tablespoon of Olive or Avocado Oil

Juice of 1 lime

1 teaspoon of minced Jalapeño

1 large or 2 small avocados, peeled and cubed

Instructions

If using fresh corn, cut it off of the cob and pan cook it over heat with no oil, until it starts to blacken.  You can also do this on the BBQ grill

set aside and let cool

Chop bell peppers  and slice your black olives

Combine Olive Oil with lime juice and cumin.  Whisk together

In a medium bowl place all ingredients except Avocado.

Toss ingredients with liquid dressing (i.e. oil, cumin and lime)

Add Avocado and gently toss to coat.

Enjoy!  

Roasted Baby Beet Salad with Raspberry and Chia Seed Vinaigrette (Vegan / Vegetarian / Organic)

I have a thing for beets and all root vegetables in general.  I love the earthiness that each type brings to a dish, but beets are my all time favorite.  I roasted these and created a pink raspberry vinaigrette to enhance their flavor and keep the color pretty.

Ingredients

1 cup of roasted beets; skinned and cubed

2 Tablespoons of Raspberry Vinaigrette

1 Tablespoon of toasted Hazlenuts

Instructions

You can either buy pre roasted beets that are all ready skinned or you can roast them yourself.  In this case I was making a quick lunch so I purchased pre roasted at Whole Foods Market.

Cube them into pretty uniform little squares and place in a medium sized bowl

Toss with Vinaigrette

Garnish with toasted Hazlenuts

*****Note:  If you buy raw hazelnuts just put them onto the stove in a hot pan, tossing every once in a while until then are golden brown.

Let cool before serving

Fresh Organic Raspberry Vinaigrette (Raw / Vegan / Vegetarian)

This is a very tangy yet sweet dressing.  It can be used in so many ways, as a salad dressing, a fruit dip or a marinade.  I used it to make a beet salad that was delicious.  I will link to that recipe too.

Ingredients

1 cup fresh, organic raspberries

1 Tablespoon Agave 

1 Tablespoon Raw Honey

1/4 cup Almond Oil

6 Tablespoon of Chia Seeds

1/2 teaspoon of Pink Himalayan Salt

1/2 cup Balsamic Vinegar

1/2 cup Kombucha

Instructions

Place all ingredients EXCEPT CHIA SEEDS in a blender and blend until smooth.

Add Chia Seeds and let sit for at least 30 minutes to let them absorb the liquid.

Enjoy

Espinacas con Garbanzos (Spinach with Garbanzos) Vegan / Vegetarian / No GMOs

I had this dish when I was in Spain several years ago, but they used Chorizo in the dish, which I have exchanged for Andouille Tofurkey.   It is a dish with a Moorish background, where it is often served as a stew.  In this version the garbanzo are fried in Olive oil until they have a crispy texture which is a great contrast to the wilted spinach.

Ingredients

3 Tablespoons Olive Oil

1 15 oz can of Garbanzo Beans (rinsed and dried)

1 pre washed bag of Spinach

2 Shallots sliced or 1/2 onion Chopped

2 Cloves of Garlic Minced

1 link (3.5 ounces) Andouille Tofurkey

1/4 cup of Sherry

1/4 teaspoon of Cumin

1/4 teaspoon of Paprika

Instructions

Rinse and Dry Garbanzo Beans.  I use a salad spinner for this (and pretty much everything else) because you can rinse in the inner basket and then spin to get them really dry.  If they are wet the oil will pop and splatter and can be very painful

Heat 2 Tablespoons of Olive Oil in a fairly large skillet.  You will know the oil is hot enough when you toss one garbanzo bean in and it sizzles.

Add the chickpeas and lower heat to medium.  Cook for 7 minutes shaking the pan often.

Add the Garlic and Onion and cook for 2 minutes, continue shaking the pan

Add the Tofurkey and cook for 1 minute

Move all ingredients to a bowl or plate and set aside

Add 1 Tablespoon of Olive Oil into the same Pan

Saute the Spinach until it starts to wilt

Add Sherry, Cumin and Paprika and cook over medium  heat until most of the liquid evaporates

Add Garbanzo mixture back into pan and heat through

If you don't already have one, the salad spinner comes in handy so often

Cook Garbanzo beans in olive oil until they start to brown, about 7 minutes

Cook Spinach until it starts to wilt

Sprouting!!! Types of Seeds ~ Benefits of each sprout ~ sprout times ~ instructions ~ raw ~ vegan

This post on Sprouting will be constantly updated as I experiment with various seeds, nuts and legumes.  Keep checking back as I am doing research on the benefits, techniques and uses.

To get us started, here is a list of sprouts and their soaking times that I found at Vegetariantimes.com

FOOD	SOAKING TIME (hours)	SPROUTING TIME (days)
Almonds	8-12	No Sprouting (if pasteurized) 3 Days (if truly raw)
Adzuki Beans	8-12	4
Amaranth	8	1-3
Barley	6	2
Black Beans	8-12	3
Brazil Nuts	3	No Sprouting
Buckwheat	6	2-3
Cashews	2-4	No Sprouting
Chickpeas/Garbanzo	8	2-3
Flaxseeds	½	No Sprouting
Hazelnuts	8-12	No Sprouting
Kamut	7	2-3
Lentils	7	2-3
Macadamias	2	No Sprouting
Millet	5	12 hours
Mung Beans	8-12	4
Oat Groats	6	2-3
Pecans	6	No Sprouting
Pistachios	8	No Sprouting
Pumpkin Seeds	8	3
Radish Seeds	8-12	3-4
Sesame Seeds	8	2-3
Sunflower Seeds	8	12-24 hours
Quinoa	4	2-3
Walnuts	4	No Sprouting
Wheat Berries	7	3-4
Wild Rice	9	3-5

Mushroom and Almond Pate (Vegetarian / Vegan )

The other day I activated and dehydrated a bunch of organic almonds.  I've been snacking on them throughout the day and was contemplating making almond butter, but I decided to come up with an appetizer that everyone could enjoy…..

You can always use any raw, organic almonds but if you would like to activate your own almonds you can find the instructions here Activated Almonds

Ingredients

1 small onion (1 cups) chopped

2 Tablespoons of Butter (Olive Oil or Almond Oil for Vegan)

4 ounces of sliced mushrooms

3/4 cup of activated almonds

4 teaspoons of Coconut Aminos (Soy Sauce or Tamari)

1/4 teaspoon Turmeric

3 cloves of garlic pressed

dash of pepper

2 ounces of Goat Cheese (or soft vegan cheese)

Instructions

In a skillet saute butter, onion, garlic, mushrooms, turmeric and pepper.

Cook until veggies are soft and onion is translucent

Move to a food processor and let slightly cool

Add coconut anions and puree until smooth

Add goat cheese and mix until blended

Serve with Quinoa Chips

Chia Seed Indian Kheer (Vegan / Vegetarian )

Chia Seeds are an ancient grain that called Salvia Hispanica which grows in the deserts of Mexico.  They were used by the Aztecs and Mayans as energy and endurance boosters.  In fact, the word "Chia" means strength.  They are considered a concentrated food meaning that these tiny seeds pack a serious punch when it comes to healthy Omega-3 fatty acids, carbohydrates (the healthy kind) protein, fiber, antioxidants and calcium.

This is a version of the Indian dessert Kheer without the processed white rice that is normally used.

Ingredients

1 Cup of Silk Vanilla Coconut Milk (carton)

1/4 cup unsweetened canned coconut milk

2 Tablespoons of Agave Syrup

1 tsp of ground cardamom

1/2 tsp of ground cinnamon 

4 Tablespoons of Chia Seeds

unsweetened Coconut Shavings

Sliced Almonds

Directions

Mix all ingredients (except coconut shavings and sliced almonds) in a container with a lid.

Seal tight and shake.

Store in refrigerator for at least 5 hours.

Serve cold with Coconut Shavings and Sliced Almonds as garnish

Raw Broccoli Salad (Raw / Vegan / Vegetarian)

This makes a really great lunch especially if you make it in the morning and let the flavors meld together

Ingredients

2 cups of Organic Broccoli slaw

1/2 an Avocado - Cubed

1 small Tomato - Seeded and Cubed

1/2 Tablespoon of Garlic - chopped

1/2 Tablespoon of Olive Oil

1/2 of one Lemon - juiced

2 Tablespoons of Hemp Hearts

1 Tablespoon of raw chopped almonds

Sea Salt and Pepper to taste

Instructions

Toss all ingredients together....simple as that

Notes

You can also (and I have in the past) save the stalks from fresh broccoli and cut them into match stick sized pieces, but since I discovered Organic Broccoli slaw I save so much time

Activated Almonds

What are activated almonds?  

Activated Almonds are raw almonds that are soaked in water to force them to sprout and the dried at a very low temperature.

Proponents of activating almonds equate it to sprouting seeds and nuts.  It is believed that the act of soaking causes the almond to sprout thus releasing the enzyme inhibitors making them more bioavailable while at the same time instilling them with other beneficial nutrients.

I just like their crunchy texture and have found them more enjoyable than plain old raw almonds.

Soak Almonds in enough water to cover for 12 hours.

Then drain them and rinse them under water

  

Put them in your dehydrator or an oven set to the lowest setting at dehydrate for 24 hours

You will know they are ready when they are  nice and crunchy and not chewy at all 

Store in an airtight container and enjoy

Homemade Organic Onion Salt

On Sunday Afternoons I like to go through the refrigerator and see what I can salvage before they go bad.  Usually I have a lot of fruits and vegetables that are starting to look a little sad.  This weekend I ended up with three nice big onions that were still in good shape, but with no immediate need for them, I decided to dehydrate them and make Organic Onion Salt.

I happened to have 1 White Onion, 1 Brown Onion and 1 Red Onion

Peel off the outer papery shell and slice 1/4 inch thick or less

Line them up on as many dehydrator trays as necessary to keep them in a single layer

Turn dehydrator to 145 Degrees and dehydrate for about 12 hours or until they are crispy

One they have reached a point where they break in your hands and are not leathery at all, place them in a blender, food processor or coffee grinder (one only used for spices)

I really like my Magic Bullet, it is convenient for everything from making smoothies, infused oils and butters and now I know they are good for making garlic salt too!

Add 1/2 Tablespoon of sea salt.  I used Pink Himalayan Salt and Black Hawaiian Lava Salt (a mixture of sea salt and activated charcoal) A little of this salt goes a long way.

Blend until a fine powder is formed.  You may have to shake your blender a few times in-between blending.

Store in an airtight container.  It's really good and I know it's organic because I know exactly what is in it.

Asian Inspired Mushroom Soup (Vegetarian / can be Vegan)

I don't usually toot my own horn, but this soup is delicious.  I came up with the recipe last night and made it for Valentine's Day.  My husband raved about it and was disappointed when he discovered he had eaten that last of it.

The Garnish on top are quick fried enoki mushrooms I only did this to be a little "fancy" since it was a special meal.  The soup tastes wonderful without it.

Also the soup that I made is vegetarian, not vegan, because I used butter but, that could easily be substituted with Olive Oil and still taste super yummy

Ingredients

Lots and Lots of Mushrooms.  In this case I used a selection that I found at the Korean Market in my neighborhood.  Not only did they have a great selection, their prices were a fraction of what you would find in specialty markets.  

2 pounds of assorted Wild Mushrooms (cleaned a note on cleaning to follow)

1 package of Enoki Mushrooms (use as garnish)

6 cups of Vegetable Broth

2 Shallots; chopped

2 Tablespoon of Coconut Aminos (tamari or soy sauce as an option)

1/2 Tablespoon of Rice Vinegar

1 Tablespoon Butter or Olive Oil

1 teaspoon of sesame oil

Instructions

Clean Mushrooms*

Set aside 4 cups of mushrooms; sliced

Chop remaining mushrooms

In a large pot Saute onions and Shallot in 1/2 Tablespoon of Butter for 3 minutes.  Add Broth, 1 tablespoon of coconut amines and rice vinegar to pot.

Bring to a boil, lower heat and simmer until very tender.  About 30 minutes

In the mean time….

Saute remaining mushrooms in the other 1/2 Tablespoon of butter and sesame oil for  about 2 minutes.

Add the other 1 tablespoon of Coconut aminos to deglaze pan (about 1 minute)

Remove from heat until the Soup is finished cooking

Now back to the soup…

After 30 minutes soup should be ready to blend.  Working in batches puree in a food processor (you could also use a submersible hand blender)

If it seems to thick, add a little water or broth until the desired constancy is achieved

Once all of the soup is blended return to pot and add the sautéed mushroom.

Heat through

As I mentioned above.  If you feel like being fancy you could use a quick fried enoki as garnish

Heat a whole bottle of peanut oil in the narrowest, deepest pan that you have.

Hold a whole bunch of enoki by their base with a set of metal tongs

When oil is really hot, dip the enoki in it for 1 minute

Drain Enoki on a plate layered with paper towels.  Gently pat the top to remove as much oil as possible

Cut the uncooked portion of the mushroom off and place a clump on the top of your soup

Enjoy