Monday, April 29, 2013

Raw Curried Carrot Dip

When friends drop by for an unexpected visit, it helps to have some good raw recipes on hand that can be quickly made into appetizers.

Today I got busy, and the end result is a hearty raw dip perfect with raw crackers or veggie sticks, and great for lunch when used as a spread inside wraps, or on raw bread topped with tomatoes and sprouts!    

With this dip my first choice would have been cilantro, but since I had none in the fridge I decided to pick some Arugula fresh from my garden for its slightly peppery taste. I am very pleased with how this turned out . . . a welcome addition to my recipe files!

Raw Curried Carrot Dip
Yield:  2 cups
1 cup Sunflower seeds, soaked
2 cups carrots, chopped
1/4 cup fresh lemon juice
1 clove garlic, pressed or finely chopped
1 Tsp Tamari, organic gluten-free
1 Tbsp raw Sesame Tahini
1/4 tsp Himalayan salt
1/2 tsp ginger, ground
1/2 tsp Madras curry powder
1/2 tsp cumin, ground
1/8 tsp red pepper flakes
(red pepper flakes can be hot - start with less and add more as needed)
1/4 cup chopped Arugula (or cilantro or dill)
  • I soak my Sunflower seeds for 6 hours or overnight, drain and rinse them really well, and then dehydrate them overnight. Stored in covered glass jars in the fridge, they are now ready for eating or adding to recipes. If you don't have a dehydrator, use Sunflower seeds that have been soaked for this recipe.
  • Peel carrots, remove ends, and chop into small pieces
  • In a food processor add the Sunflower seeds and chopped carrots and process
  • Then add remaining ingredients (except for chopped Arugula) and process again
  • If you run the food processor a bit longer you will have a creamier dip without pieces of Sunflower seeds
  • When the texture is to your liking, transfer the dip to a bowl
  • Finely chop the Arugula (or cilantro or dill)
  • Add the chopped Arugula to the bowl with the dip, stir to mix and enjoy!

Tuesday, April 16, 2013

Day 2 - April 2013 GSC

When you complete your 2-day GSC, there is
one final step that
you can help us with!

Simply send an email with "I Did It - your name and your city" in the subject line
(e.g.  I Did It - Maureen - Courtenay) and f
orward your email to
so that Clive of RawBC can track the numbers of people participating in
each 2-day Green Smoothie Challenge!


Blackberries are a favourite of mine that I use in many different ways. They partner well with other fruit in pies and crumbles, are beautiful used fresh in fruit salads, and can liven up and add a whole new dimension to green salads and salad dressings. Experience the deep purple colour and different taste sensation by trying blackberries and celery in your next Green Smoothie!

Purple Teeth GS
Yield: 1 quart

2 cups water
1 handful spinach
2 celery stalks
1 cup fresh pineapple
1 cup frozen blackberries
1 banana, peeled
  • Add all ingredients to a blender and blend together until smooth
  • Blackberries - The antioxidants within the blackberry can help to protect the body against chronic diseases, and blackberries also provide nutritional benefits which can help the body to fight off infection, disease, and aging.
  • Pineapple contains the powerful enzyme bromelain which can ease inflammation, relieve pain and stimulate digestion.

Coconut Dream Pudding GS

Here is a recipe from the Green Smoothie Revolution book. I really enjoy this pudding and make it for myself regularly! It is a filling and satisfying dinner replacement.
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
  • 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.
  • Tips on using young Thai coconuts can be found in my post on Aug 27, 2012.

Monday, April 15, 2013

Day 1 - April 2013 GSC

Welcome to our Monthly Green Smoothie Challenge!

Next month the Two-Day GSC will be on May 20 and 21 - mark your calendar!

When you're in the mood for a milkshake, try making this one!

Strawberry Mylkshake GS
Yield: 1 quart
2 cups Arugula/Spinach mixture
2 frozen bananas, peeled
1 cup frozen strawberries
2 cups Sesame seed mylk (from unhulled Sesame seeds)
  • In a blender, mix together until thick and creamy
  • Using frozen fruit results in a thicker milkshake effect
  • Adding more strawberries will give a deeper colour and more intense strawberry flavour
  • This recipe will work with any nut or seed mylk

  • I find Sesame mylk has more flavour than Almond mylk, and the unhulled Sesame seeds are a good source of calcium, phosphorous, zinc, and copper.
  • When buying Sesame seeds, pass on the white seeds, and choose the light brown unhulled seeds which are less processed.
  • I only use the unhulled version for their higher mineral content:  1 Tbsp unhulled = 88 mg calcium + 1.31 mg iron; 1 Tbsp hulled = 5 mg calcium + .51 mg iron.
  • Offering more calcium than hulled, the unhulled seeds are also less prone to rancidity - and gluten-free!

Pears are a lovely addition to Green Smoothies! They are a good source of soluble fibre that attracts water and forms a gel, which slows down digestion. This soluble fibre delays the emptying of your stomach and makes you feel full.

Simple Pear GS
Yield: 1 quart
2 cups water
1 cup Red Russian Kale, stem removed
2 pears with stems removed
1 mango, peeled and seeded
1" slice fresh ginger
  • Place ingredients into a blender and blend until smooth

  • Pears have vitamins, fibre, potassium, and are low in calories. They are known as one of the most easily digested fruits, and are often described as hypoallergenic or low-allergy foods.
  • Ginger is used to maintain normal blood circulation and remedy motion sickness. It can improve absorption by stimulating gastric and pancreatic enzyme secretion, is a natural treatment for colds and flu, and ginger is ideal in assisting digestion and food absorption. 


Wednesday, April 3, 2013

How To Make . . . Quick Zucchini Pasta

When you want a fast lunch to tempt your taste buds, all you need is a fresh zucchini, frozen pesto cubes, and raw crackers!

Making zucchini pasta can be a lot of fun when using a specific machine . . . like a Spirooli or a Spiralizer. And I have found that adults and children really enjoy these machines for making raw pasta. But what if you don't have a machine available?

A very quick and simple way to transform a zucchini into ribbon pasta noodles is to use a Hand Veggie Peeler. These are available in grocery stores, kitchen stores, and you can also find them in the big box stores. The one I use is by Oxo and has a 2" blade, but any type will do as long as it has a long sharp 2-sided blade.

Zucchini Pesto Pasta
1 medium zucchini
2 frozen cubes Pesto, thawed
Nutty parmesan
  • Slice both ends off the zucchini and peel off the outer dark green skin using a hand veggie peeler - add these ends and outer skin to the compost
  • You can leave the skin on (but only if using an Organic zucchini) - the choice is up to you
  • Hold the zucchini in one hand, and with the veggie peeler in the other hand, peel long ribbons from one side of the zucchini 
  • Rotate the zucchini (so that you peel all sides) while continuing to peel strips of ribbons
  • Stop when you get down to the seeds, leaving the centre core of the zucchini unpeeled - this core can also go into the compost
  • Place the zucchini ribbons on a plate and mix in the thawed pesto, sprinkle with a nutty parmesan, and serve with a few raw crackers
  • For a yummy lunch and a beautiful presentation, try serving with freshly sliced tomatoes, and lemony crackers!
  • Looking for the Cilantro Pesto Recipe? You can find it posted under the Labels column on the right of this page - see Dressings on June 14, 2012.