Tuesday, December 18, 2012

Day 2 - December 2012 GSC

This morning I had planned on a chard and pineapple combination in my GS, but on my way to the water cooler I happened to notice Victoria Boutenko's book Green Smoothie Revolution on the shelf. When I picked up the book and flipped it open, this is the recipe it landed on.

Mellow mango meets zesty lime for a refreshing explosion of flavours! 

Mango-Lime Pudding GS
Yield:  2 cups

2 ripe mangoes, peeled and seeded
2 cups chard
1 ripe banana, peeled
1/2 lime, with peel
  • Only add a whole lime peel to a Vitamix or other high speed blender
  • For a regular blender, grate the lime peel first for easier blending
  • Add all ingredients to blender and blend until smooth and creamy
Nutri-Tips:
  • A medium sized mango contains digestive enzymes that help break down protein, 3 grams of fibre for healthy digestion, and vitamin A for vision, healthy mucous membranes and skin 
  • A handful of chard contains 1 gram of fibre
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This Green Smoothie was a good one to finish off this two-day challenge. If you joined us for this GSC, remember to contact Clive of RawBC so he can add you to the growing list of participants. Simply send an email to  info@rawbc.org  with the caption "I DID IT" and your Name and City.


Sweet Power GS
Yield:  4 cups

2 cups purified water
1 cup mild tasting greens (like spinach)
1/3 of a whole pineapple
1 banana
1 apple (or 1 cup strawberries) 
  • Blend all ingredients in a high-speed blender until smooth
  • Always taste test for balance of flavours
  • A slice of lemon (peeled) will counter too green a flavour
Nutri-Tips: 
  • A GS quickly alkalizes the body; helps build hydrochloric acid in the stomach and is a great source of protein, vitamins, minerals and fibre.
  • Low stomach acidity (hypochlorhydria) is a condition that occurs when the human body is unable to produce adequate quantities of stomach acid.
  • Low stomach acidity dramatically impacts digestion and absorption of most nutrients necessary for health.
  • Hydrochloric acid is the only acid that our body produces.
  • All other acids are by-products of metabolism & eliminated as soon as possible.

Monday, December 17, 2012

Day 1 - December 2012 GSC

Welcome to our Monthly
Green Smoothie Challenge!

In Courtenay, we had our first snowfall last night, and I wanted to share with you what I saw this morning from my kitchen window . . . Winter Wonderland!
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Getting back to Green Smoothies! The first GSC of 2013 will be held on January 21 and 28 - be sure to mark the date on your calendar!

Here's a recipe from the October GSC that doesn't use bananas. But it was separating, so today I added avocado to make it thick and creamy. To understand why this happens, have a look at my Dec 14, 2012 post 'Fibre in Your Green Smoothies'.

Apples n' Sprouts GS
2 apples
1 cup frozen pears
2 cups mixed sprouts
1/4 avocado, peeled and seeded
2 cups water
  • Placing fruit in the blender first makes for easier blending
  • After blending the fruit, add the fresh sprouts, and blend until smooth
  • I used Gala apples - just removed the stem and the whole apple went into my Vitamix
  • If using a regular blender you may want to leave the skin on, but remove the core
  • And if not drunk right away the apples turn GS brownish - so add lemon juice
Nutri-Tips:
  • Apples are a source of fiber and pectin, to help your digestive system work at its best, eliminating harmful toxins from your body.
  • Sprouts are one of the most alkalizing, nutritious and easily accessible foods. Rich in vitamins, minerals, proteins and enzymes, they are easily grown in 4-6 days at minimal effort and little cost. A sprout contains all of the energy, vitamins, nutrients and power that enable it to transform from a small seed into a strong plant. In the sprout stage, its nutritional value is at its maximum (sprouted seeds can contain 400% more protein than lettuce and many times more nutrients).
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To balance out the more intense flavour of cilantro, try adding coconut water, pear, and Romaine lettuce for a nice balance. Another recipe with no bananas!

Cilantro Coconut GS
2 cups young Thai coconut water
3 Kiwi fruit, peeled
1 pear, stem removed
1 bunch cilantro, stems removed
1 cup Romaine lettuce
  • Add all ingredients to blender and mix together until smooth
Nutri-Tips:
  • Cilantro is well known for its anti-inflammatory and detoxification power, and has long been used for digestive disorders
  • It also has the ability to bind with toxic heavy metals that can accumulate in tissues and then removes them from the body

Sunday, December 16, 2012

Raw Yam Hummus

Today I have been playing in the kitchen (do we every grow up?) So far I have marinated veggies, flaked coconut meat, and either crackers, bread, or pizza crust in the dehydrator (at this point not sure which)!

The last thing I made was hummus from yams, which have an orange flesh. I had a general idea, but since the recipe was nowhere to be found it was time to get creative. Here is the result for you to try. I didn't write down what I was doing until the end, so these measurements are my best guess. 

Raw Yam Hummus
Makes about 1 cup
1 yam, peeled and cubed
1 clove garlic
1 Tbsp raw tahini
olive oil, maybe 1 Tbsp
lemon juice, 1 Tbsp or more
1 tsp gluten-free Tamari
maybe 1/8 cup water
less than 1/2 tsp Himalayan salt
less than 1/2 tsp ground cumin
less than 1/2 tsp ground coriander
3 shakes cayenne pepper
  • Mix all ingredients in a food processor until smooth
  • Adding chopped cilantro or parsley would be a nice addition
  • Serve in a bowl surrounded with raw crackers and enjoy!
  •  

Thursday, November 29, 2012

Raw Orange Vinaigrette Quinoa Salad

When using sprouted quinoa you will need to plan ahead to allow for sprouting time. But because quinoa is a whole grain that is high in protein, this salad provides a satisfying meal that is worth the effort. All you need is a slice of raw bread or some raw crackers on the side to nicely balance out this dish!

Raw Orange Vinaigrette
Quinoa Salad
 
Salad:
3 cups sprouted quinoa  (1 cup dry quinoa = 3 cps sprouted quinoa)
1/3 cup dried unsulphured apricots, chopped
1/3 cup raisins
2 oranges, peeled and sectioned
  • Soak 1 cup quinoa in 1 cup water for 3-4 hours, drain and rinse well
  • Leave quinoa to sprout in a strainer over a bowl and cover with a towel - rinse twice a day for 2 days
  • In a large bowl combine the sprouted quinoa, apricots, and raisins
  • Peel and separate oranges into sections removing the membrane between slices, and add orange slices to the bowl 
Vinaigrette:
1/3 cup fresh squeezed orange juice       
1 green onion, finely chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh mint, chopped
1 Tbsp orange zest (grated peel)
1/2 tsp ground cumin (or less)
1/2 tsp ground coriander (or less)
2 Tbsp olive oil (or less)
  • Depending on your tastes you may want to use less cumin, coriander, or oil
  • Whisk together the vinaigrette ingredients, adding the olive oil last
  • Pour 2/3 of the vinaigrette over the salad mixture, tossing to coat
  • Place remaining 1/3 of the vinaigrette into a small dish and serve on the side
  • Garnish with sliced raw almonds or sliced raw cashews
  • I served this salad with a slice of raw bread spread with coconut oil

 

Sunday, November 25, 2012

Raw 5-Minute Blondies

Today I have been enjoying myself in the kitchen making lots of goodies!

So far I have Rye Bread, Asian Veggies, and Portabello Loaf in the dehydrator, and to go with the veggies and loaf I mixed up some Veggie Rice in the food processor with Sweet n' Sour Sauce to top it off! 

For desserts I made Calimyrna Fig Pudding as well as these 5-Minute Blondies by Amber Crawley. Her recipe was tasty and quick to make - give it a try! 

Raw 5-Minute Blondies
1 cup dry raw macadamia nuts
1 cup dry raw walnuts
1/4 cup coconut palm sugar
2 tsp vanilla extract (I used 1/2 tsp vanilla powder)
1/8 tsp Himalayan salt
3/4 cup pitted dates
  • Combine macadamia nuts, walnuts, and sugar in food processor and pulse until mixture is coursely ground
  • Add vanilla and salt and pulse several more times, until combined
  • Add the dates, 2 to 3 at a time, pulsing between additions until well incorporated - the mixture will be sticky
  • Transfer the mixture to an 8-inch square pan and use your fingers or a spatula to pack down tightly
  • Refrigerate or freeze for at least one hour before cutting into 16 pieces

Tuesday, November 20, 2012

Day2 - November 2012 GSC

Start your day with sprouts which may supply the highest amount of nutrients of any food per unit of calorie. Packed with vitamins, minerals, proteins, chlorophyll and enzymes, they are easily digested and assimilated by the body!


Sprouts n' Berries GS

2 cups water
1 pear sliced
1 cup frozen blueberries
1 banana, peeled
1-1/2 cups mixed sprouts
  • Add all ingredients to blender and blend until smooth and creamy
Nutri-Tips:
Blueberries:  good for inflammtion with sky high levels of antioxidants
Pear:  antioxidants and pectin, a soluble fibre
Banana:  potassium which may help promote bone health
Sprouts:  alkalizing with many times more nutrients than fully developed plants

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If you have already discovered that Kale can taste a little too green when you add it to a Green Smoothie...here is one for you to try!

Mango Kiwi Kale GS

2 cups water
1 large Atoulfo Mango, peeled and seeded
1 banana, peeled
2 Kiwi fruit, peeled
Splash of fresh lemon juice
4 leaves of Kale
  • Add first 5 ingredients to blender, blending into a liquid
  • Remove and discard centre stem from Kale leaves - add remaining leaves to blender
  • Blend all together until smooth
  • The GS will be nice and thick - you can always add water to thin it out
  • Fresh lemon juice counters too green a flavour - so always taste test and add more as needed
  • This was made in a Vitamix blender which gives a velvety texture
  • If using a regular blender some Kale bits may remain, try blending longer

Monday, November 19, 2012

Day 1 - November 2012 GSC

Welcome to our Monthly Green Smoothie Challenge!

Next month the GSC will be on December 17 and 18 - be sure to mark on your calendar!

When mandarins are in season I buy them by the box, and love snacking on these lovely little gems!

Marvellous Mandarin GS

1-1/2 cups water
3 or 4 peeled mandarin oranges
1 banana, peeled
2 cups spinach leaves, tightly packed
1" chunk ginger
  • Adding the water, oranges and banana to the blender first makes for easier blending if you are using a regular blender - I use a Vitamix
  • To this liquid blend, add the spinach and ginger and blend again until smooth and creamy
  • For an extra kick, add some lime juice and a small chunk of Jalapeno
Nutri-Tips:
Mandarins are good sources of vitamins A and C for our eyes and immunity. Did you know that dried mandarin peels have been used for hundreds of years in Chinese cooking and used in the formulation of traditional Chinese medicine. The peels are considered to be a medicinal herb and a popular ingredient found in tonics and beverages. 

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I came across this drink in Victoria Boutenko's book, Green Smoothie Revolution, and decided to give it a try. With a very pleasant fruity taste and pink colour, this drink can be a good way to ease into Green Smoothies!

Green Strawberry Drink

3 stalks celery
2 bananas, peeled
2 cups frozen strawberries
1 pear, stem removed
2 cups water

  • Add all ingredients to blender and blend until smooth and creamy
Nutri-Tips:
Strawberries not only taste good, but are also good for us. They are loaded with dietary fibre, antioxidants, anti-inflammatory, anti-cancer properties and are good for healthy eyes. With lots of vitamin C and manganese they are also good for bone health.

Tuesday, November 13, 2012

Raw Spinach Cream Dressing

For a tasty cream to wrap around your marinated veggies - look no further! This one is easy to whip up in a high-speed blender and has many different uses - let your imagination be your guide!

Raw Spinach Cream Dressing
1 cup macadamia, cashew OR pine nuts
1/4 cup water
2 Tbsp extra-virgin olive oil
1/4 cup young Thai coconut meat
1 clove garlic
1/3 cup spinach
1 Tbsp lemon juice OR apple cider vinegar
1/2 tsp Himalayan salt
  • Blend together all ingredients in a high-speed blender until smooth - this is a thick dressing, you may want to add more water or lemon juice
  • By spoonfuls, mix the spinach cream into chopped or marinated veggies, until coated to your liking
  • Spoon this cream and veggie filling onto a curved Romaine lettuce leaf and top with fresh sprouts
  • For my lunch today, I filled two enchilada shells with the spinach cream and marinated veggies mixture, and topped it with pea shoots with extra spinach cream on the side!

Tuesday, October 16, 2012

Day 2 - October 2012 GSC

After you have finished this 2-day Green Smoothie Challenge - remember to email "I Did It - your name and your city" to Clive of RawBC so he can track the numbers participating - send to info@rawbc.org


This GS is loaded with electrolytes from the young Thai coconut and potassium from the bananas and dandelion greens - a good one to replenish your body after a workout!

Fitness GS
2 cups coconut mylk
2 bananas, peeled
1 bunch dandelion greens
Optional: lemon juice
  • Open a young Thai coconut and pour the liquid into your blender
  • Scrape the meat out of the coconut and add the meat to the blender
  • When water and meat from a young Thai coconut are blended together you have coconut mylk
  • After making mylk, add rest of the ingredients and blend all together
Nutri-tip:
The diuretic and detoxing nature of dandelion helps to regulate hormones facilitating removal of toxins through sweat, bile and urine. Dandelion nourishes your blood and is high in potassium, which is effective in lowering blood pressure by replacing sodium.

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For those times when you just want to enjoy a drink that is thick and creamy, adding an avocado will do the trick!

Blue Avocado GS
1 cup frozen blueberries
1 banana, peeled
1 large peach, peeled and seeded
2 cups water
1 avocado, peeled and seeded


  • You can substitute frozen peaches when fresh peaches are not in season
  • Blend fruit and water together first
  • Add avocado to blender and blend all together
  • Feel free to add more water as needed
Nutri-tip:
Avocados contain oleic acid which lowers cholesterol, potassium to regulate blood pressure, and folate for heart health. Avocados also help absorption of carotenoids from vegetables, and contain vitamins, minerals and heart-healthy monounsaturated fat.

Monday, October 15, 2012

Day 1 - October 2012 GSC

Welcome to our Monthly
Green Smoothie Challenge!

Next month the GSC will be on November 19 and 20 - be sure to mark on your calendar!

This morning, the first thing I saw upon opening my fridge was a jar full of fresh mixed sprouts (when sprouts are fully sprouted placing them in fridge and rinsing daily keeps them fresh longer). Next I spotted some Gala apples and the idea of pairing them up led me to (yes you guessed it) pears!

So this is how Green Smoothies come to life - thoughts appear and the dance begins!

Apples n' Sprouts GS
2 apples
1 cup frozen pears
2 cups mixed sprouts
2 cups water
  • Placing fruit in the blender first makes for easier blending
  • After blending the fruit, add the fresh sprouts, and blend until smooth
  • I used Gala apples - just removed the stem and the whole apple went into my Vitamix
  • If using a regular blender you may want to leave the skin on, but remove the core
  • And if not drunk right away the apples turn GS brownish - so add lemon juice
Nutri-Tips:
  • Apples are a source of fiber and pectin, to help your digestive system work at its best, eliminating harmful toxins from your body.
  • Sprouts are one of the most alkalizing, nutritious and easily accessible foods. Rich in vitamins, minerals, proteins and enzymes, they are easily grown in 4-6 days at minimal effort and little cost. A sprout contains all of the energy, vitamins, nutrients and power that enable it to transform from a small seed into a strong plant. In the sprout stage, its nutritional value is at its maximum (sprouted seeds can contain 400% more protein than lettuce and many times more nutrients).
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For dinner I felt like something mellow and smooth - this is what I had!

Arugula Cloud GS
1 peeled banana
2 pears with stem removed
1 peeled and seeded orange
1 handful Spinach
1 handful Arugula
2 cups water

  • Blend fruits and water together first
  • After blending the fruit, add the greens, and blend until smooth
Nutri-Tip:   Arugula is packed full of many vitamins and minerals including calcium, iron, potassium and vitamins A, C and K and folic acid just to name a few. Another great benefit of arugula is its aid in cancer prevention due to various properties. And it is also a great source of chlorophyll which helps to cleanse and energize the blood.

Tuesday, October 9, 2012

Day 2 - My GSC

You are invited to join the next regular GSC on Oct 15 and 16 - it doesn't matter what country you live in!

I did my own 2-day GSC this week - here are the recipes to share with you!

Every summer I look forward to getting out in the fields and picking an abundance of fresh, organic berries. And when frozen, this bounty lasts me through the winter with lots and lots of berries to blend with nutritient-dense dark leafy greens - Green Smoothie heaven!

And this morning as I was wondering how to use blackberries from my freezer - I found myself humming a song from the 60's (Deep Purple by Nino Temple and April Stevens) - so I just went with it and this is the result!

Deep Purple GS
2 cups water
1 cup frozen blackberries
1 banana, peeled
1/2 bunch Red Russian kale
1 Tbsp fresh lemon juice
  • Adding the water and fruits to the blender first makes for easier blending
  • Next add the kale and blend again until smooth and creamy
  • Taste - to counter too green a flavour, simply add lemon juice or a slice of a peeled and seeded lemon
Nutri-tip:  Blackberries are the fruit with the highest level of antioxidants. What this means is that we are eating a fruit that researchers are finding prevents or reduces the risk of breast cancer, cervical cancer, pancreatic cancer, and gastrointestinal cancer.

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This is a good one to finish off this month's Green Smoothie Challenge!

Parsley Pudding GS
1 large bunch Italian Parsley
2 large Mango, peeled and seeded
1 large Pear, stem removed
2 cups water
  • In a blender mix all ingredients together
  • The result will be very thick
  • For a pudding that is less sweet simply use one mango
  • Pour into a bowl and serve with a spoon - very filling
Nutri-Tip: Parsley is good for the heart, as it contains folic acid, is beneficial for lowering blood pressure, is good for the healthy functioning of the kidneys as it aids the excretion of sodium and water through these organs, and is also good for strengthening the urinary bladder and preventing kidney stones. Parsley has high levels of vitamin C, as well as antioxidants and flavonoids, and contains chlorophyll to ward off bad breath or halitosis.

Monday, October 8, 2012

Day 1 - My GSC

My Green Smoothie Challenge!

Started out my day with a yummy Coconut Dandelion GS. This combination is a definite surprise! Usually Dandelion greens have a stronger taste, but when combined with coconut mylk this GS turns into a mellow delight goes down smoothly.

Coconut Dandelion GS
2 cups coconut mylk
1 banana, peeled
1 bunch dandelion greens
  • Open a young Thai coconut and pour the liquid into your blender
  • Scrape the meat out of the coconut and add the meat to the blender
  • When water and meat from a young Thai coconut are blended together you have coconut mylk
  • After making mylk, add rest of the ingredients and blend all together
Nutri-tip: 
The diuretic and detoxing nature of dandelion helps to regulate hormones facilitating removal of toxins through sweat, bile and urine. Dandelion nourishes your blood and is high in potassium, which is effective in lowering blood pressure by replacing sodium.
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Why do I usually make this GS once a week? For the simple reason that it tastes good!

Double Orange GS
2 cups water
2 oranges, peeled and seeded
1 banana, peeled
1 cup Arugula
1 cup Spinach
1 large chunk Ginger, peeled
1-1/2 Tbsp Chia seeds
  • Adding the water, oranges, and banana to the blender first makes for easier blending
  • To this liquid blend, add the arugula, spinach, ginger and blend again until smooth and creamy (if you don't have arugula, increase spinach to 2 cups)
  • Add Chia seeds last and only blend for a few seconds to keep seeds whole
  • Let GS sit in blender for 10 minutes while the Chia seeds absorb liquid and swell up to thicken the GS
Nutri-tip:  Arugula is packed full of many vitamins and minerals including calcium, iron, potassium and vitamins A, C and K and folic acid just to name a few. Another great benefit of arugula is its aid in cancer prevention due to various properties. And it is also a great source of chlorophyll which helps to cleanse and energize the blood.

Thursday, September 27, 2012

Raw Jam

Here's a recipe to satisfy that craving for warm toast and fruity jam that you can feel good about!

This living food is a healthy alternative to store bought or cooked jam!

Raw Berry-licious Jam
2 cups frozen berries
2 Tbsp Agave or Coconut Nectar
1 tsp fresh lemon or lime juice
3 Tbsp Chia seeds
  • For this recipe I used frozen strawberries and blueberries, but you could use any frozen fruit
  • First thaw the berries and then mash with a potato masher - leaving some chunks
  • Add sweetener (more or less to suit your taste), lemon juice and mix through
  • Mix Chia seeds into the jam and allow to sit for 15 minutes or more to thicken
  • Stored in a glass jar with a lid, the jam will last for 1 week
  • Spread Berrylicious Jam on any homemade raw bread that has been warmed in the dehydrator - and enjoy!

Tuesday, September 18, 2012

Day 2 - September 2012 GSC

Once you have completed your 2-day GS Challenge, please contact RawBC with "I did it and your name and town/city" in the subject line at  info@rawbc.org  so that we get a total number for those having participated.

Did you know that one pound of kale has even more protein than the USDA's recommended daily serving?

Humans need adequate amounts of 9 amino acids in their diet. Individual amino acids are found in fruits, vegetables, and especially greens - complex proteins are found in meat, dairy, and fish.

The body works less when creating protein from the assortment of individual amino acids from greens - as opposed to complex proteins where it works more creating protein from the already-combined long molecules of protein from a foreign pattern like an animal.

So a good way to cover all essential amino acids in abundance - is to eat a variety of greens in our diet!

Pear Kale GS
3 cups water
4-5 small pears
1 cup frozen blueberries
1 bunch Red Russion kale
Optional: 1/2 lemon, peeled and seeded (or lemon juice)
  • Begin by adding water and fruit to blender first
  • When blended add kale and blend again until smooth
  • To counter the stronger taste of kale, add some lemon or lime
Nutri-Tips:
Kale is a powerhouse green with high fibre, per calorie has more iron than beef, and has Vitamin K for bone health and blood clotting. It is filled with antioxidants to help protect against various cancers, and is a great anti-inflammatory with omega-3 fatty acids. And kale also has Vitamin A for your vision and skin; Vitamin C for your immune system; and per calorie kale has more calcium than milk to aid in preventing bone loss.

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I have posted this recipe before, but it is such a refreshing version of a GS that I thought I'd share it again.

Double Orange GS
2 cups water
2 oranges, peeled and seeded
1 banana, peeled
1 cup Arugula (if you don't have Arugula, increase Spinach to 2 cups)
1 cup Spinach
1 large chunk Ginger, peeled
1-1/2 Tbsp Chia seeds


  • Adding the water, oranges, and banana to the blender first makes for easier blending if you are using a regular blender - I use a Vitamix
  • To this liquid blend, add the arugula, spinach and ginger, and blend again until smooth and creamy
  • Add Chia seeds last and only blend for a few seconds to keep seeds whole
  • Let GS sit in blender for 10 minutes while the Chia seeds absorb liquid and swell up to thicken the GS
Nutri-Tip: Arugula is packed full of many vitamins and minerals including calcium, iron, potassium and vitamins A, C and K and folic acid just to name a few. Another great benefit of arugula is its aid in cancer prevention due to various properties. And it is also a great source of chlorophyll which helps to cleanse and energize the blood.

Monday, September 17, 2012

Day 1 - September 2012 GSC

Welcome to our Monthly
Green Smoothie Challenge!

Next month the GSC will be on October 15 and 16 - be sure to mark on your calendar!

Today I tried this GS from a book by Victoria Boutenko, Green Smoothie Revolution - and it was yummy. Will definitely make this one again!

A fun way to serve, especially for children, is to pour the blended GS back into the hollowed out watermelon shell, add a bunch of straws, and let them have fun!

Wicked Watermelon GS

4 cups fresh watermelon chunks, rind removed
1 banana, peeled
5 large leaves Romaine lettuce
Juice of 1/2 lemon
  • Placing fruit in the blender first makes for easier blending
  • After blending the fruit, add the torn or chopped greens
  • Blend again and taste
Nutri-Tips:
Watermelons are good sources of vitamins A and C, B vitamins, carbohydrates, potassium, antioxidants, and amino acids which can help keep arteries and blood flow to our hearts in fine order. Did you know that eating the watermelon rind is good for your skin and immunity, as well as the health of your nervous system? Simply add the rind to your Vitamix along with the rest of the watermelon.

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Coconut Dream Pudding GS


 
Another recipe from the Green Smoothie Revolution book, this pudding was a delightful surprise that I really enjoyed!

1 young Thai coconut, meat and water
5 Medjool dates, pitted
2 apples, cored if not using Vitamix
1 peeled banana
1 bunch chard 
  • Adding the ingredients to a blender, a few at a time, makes for easier blending
  • Blend together until thick and creamy
Nutri-Tips:
The fat from coconut is considered saturated but it is actually called Lauric Acid which is a type of fat that is easily absorbed by the human body and used instantly as energy. For tips on using young Thai coconuts see post Aug 27, 2012.


Friday, September 7, 2012

Raw Zucchini Chips


My dehydrator has been working overtime for the past few days! Because of the abundance of fresh Organic produce from my local farmers market, I have been dehydrating lots of sun-dried tomatoes and zucchini chips!
 
Each batch of the chips varies according to how spicy I want them to be - so here is a basic recipe that you are welcome to play around with. Make them cheezy by adding nutritional yeast, heat them up with cayenne powder,or add a smokey flavour with Chipotle powder - there is no limit to the tastes you can create!
 
Raw Zucchini Chips

4 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 to 1 tsp paprika
1/2 tsp Himalayan salt
1/2 tsp basil, ground
1/2 tsp oregano, ground
2 tsp Mexican chili powder
3-4 medium zucchini (or 2 very large)
  • In a bowl, stir together all ingredients - except zucchini
  • Slice the zucchini in thin slices (I used a mandoline on the 2nd setting)
  • Add zucchini slices to bowl of marinade and mix to thoroughly coat
  • Top the mesh sheet on dehydrator trays with a Paraflexx sheet to catch liquid
  • Spread zucchini slices on top of the Paraflexx sheets
  • Dehydrate at 105 degrees for 12 hours or more until you reach the desired texture
  • After a few hours, remove Paraflexx sheets, and continue dehydrating on mesh trays
  • Dehydrating longer will give crunchier chips
  • Chips that are sliced thick will take a long time to dry - a couple of days
  • Since the olive oil makes the Paraflexx sheet greasy - for a smaller batch you could put chips in a flat glass casserole on the bottom shelf of your dehydrator (after removing bottom 2 trays)
 

Saturday, September 1, 2012

Abbotsford Farmer's Market

Love going to the Farmer's Market in my area and coming home loaded with fresh Organic goodness straight from the Earth!

Today I picked up Basil to make batches of Pesto that I am going to freeze, huge bunches of Rainbow chard, Beet greens, Dandelion greens, Arugula, Red Russian kale, fresh cucumbers, lots of large zucchini for raw pasta and tasty chips, and 23 pounds of Heritage tomatoes to make sun-dried tomatoes!

Tuesday, August 28, 2012

Day 2 - August 2012 GSC

This is how I started my day - with a Pineapple Chard Green Smoothie! These Green Smoothies are not only good for you - but are refreshing, tasty, and give you a lot of energy!

Pineapple Chard GS

2 cups water
1/2 mango, peeled and seeded
1 banana, peeled
1 cup fresh pineapple
1 knob organic ginger (1/2" to 1" chunk)
1 to 2 cups fresh Rainbow Chard (depending on your tasts buds)
  • Placing the water and fruit in the blender first makes for easier blending
  • After blending the fruit, add the torn or chopped greens
  • Blend again and taste
Nutri-Tips:
Both Banana and Mango have soluble fibre to keep your GS from separating (like when you add citrus or apple). Insoluble fibre passes through our intestines largely intact - while soluble fibre prolongs stomach emptying time and may beneficially affect blood sugar levels as sugar is released and absorbed more slowly. For soluable fibre include fruits like banana, mango, blueberries, or pear. Peel and cut ripe peeled bananas into chunks and store them in a bag in your freezer. This way you always have some on hand for the creaminess you desire!

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Finishing off this Green Smoothie Challenge with a Strawberry Milkshake GS. And although I have posted this one before, it is one that I like. Hope you enjoyed this month's GSC!

Strawberry Milkshake GS 

2 cups Arugula/Spinach mixture
2 frozen bananas
1 cup strawberries
2 cups Sesame seed mylk (from unhulled sesame seeds)
  • In a blender, mix together until thick and creamy
  • Using frozen bananas results in a thicker milkshake effect
  • Strawberries can be fresh or frozen - adding more will give a reddish colour and a more intense strawberry flavour
  • Use any nut or seed mylk
Nutri-Tips:  I find Sesame mylk has more flavour than Almond mylk, and sesame seeds are a good source of calcium, phosphorous, zinc and copper. Unhulled sesame seeds have a higher mineral content and are less processed than hulled sesame seeds; offer more calcium than hulled sesame seeds; and are less prone to rancidity - they are also gluten-free!