Wednesday, July 31, 2013

Raw Golden Beet & Sprouted Quinoa Salad

Adding variety to your meals can be as simple as combining protein-rich sprouted quinoa with the sweetness of golden beets fresh from the garden!

Raw Golden Beet & Sprouted Quinoa Salad
Yield:  3-4 servings

3 cups golden beets, shredded
1/2 bunch Italian parsley, coarsely chopped
1/2 cup sprouted Quinoa

1/2 small garlic clove, minced or pressed
1/2 lemon, juiced
1 tsp fresh ginger, minced or pressed
1/2 tsp unpasteurized honey (add more for a sweeter dressing)
2 tsp toasted sesame oil
1 tsp gluten-free Tamari
1/4 tsp Himalayan salt
  • Shred beets in a food processor, or grate by hand, and place in a large bowl
  • Coarsely chop parsley - add this parsley and quinoa to beets in the bowl
  • Whisk or mix together the garlic, lemon juice, ginger, honey, sesame oil, Tamari, and salt - I used a Tribest mini blender
  • Pour the dressing with the salad and toss to combine
  • Place curly lettuce leaves on a plate, top with a scoop of beet salad, and garnish with parsley leaves
How to sprout quinoa:
  • 1/2 cup dry quinoa = 1-1/2 cups sprouted quinoa
  • Soak 1/2 cup quinoa in 1/2 cup water for 3-4 hours
  • Drain and rinse really well
  • Leave quinoa to sprout in a strainer and cover with a towel
  • Rinse twice a day for 2 days until you see long tails

Tuesday, July 16, 2013

Day 2 - July 2013 GSC

Using up the last of the chickweed growing in my yard - I guess it is only a spring crop!

This simple yet delicious and nutritious GS is a great way to start your day without the need for additives.

Coconut Grape GS
Yield: 1 quart

2 cups fresh coconut water
2 cups chickweed
1 mango, fresh or frozen
1 cup organic red grapes
  • Open a young Thai coconut and pour the liquid (coconut water) into your blender
  • Add the rest of ingredients and blend all together
  • If your coconut only gives one cup of coconut water, simply add one cup of purified water to make two cups


Here is a Green Smoothie that I have made before, but it is a good one to finish off this 2-day GSC.

Strawberry Milkshake GS 

2 cups Arugula/Spinach mixture
2 frozen bananas
1 cup strawberries
2 cups Sesame seed mylk 
  • In a blender, mix together until thick and creamy
  • Using frozen bananas results in a thicker milkshake effect
  • Strawberries can be fresh or frozen
  • Use any nut or seed milk
  • Sesame seeds are a good source of calcium - and are gluten-free


If you participated in this GSC, please send an email to Clive of RawBC so he can keep track of the numbers of participants. Send email to with the words "I DID IT - FIRST NAME - CITY" in the subject line.

We thank you for your participation and assistance!

Monday, July 15, 2013

Day 1 - July 2013 GSC

Welcome to our Monthly Green Smoothie Challenge!

This will be the last GSC for awhile - taking the summer off! But there are many recipes on this blog to help you continue drinking a new GSC every morning.

Here is a new one to try. I wanted to add some fresh mint that is growing in a container outside my door. This time I added one half a cup, next time I will try one cup.
Blueberry Mint GS
Yield: 1 quart
2 cups purified water
1 cup frozen blueberries
1 orange, peeled and seeded
1/2 avocado, peeled and seeded
1/2 lemon, juiced
1/2 cup fresh mint leaves
  • In a blender, mix together until thick and creamy

  • Avocados combine brain healthy Omega-3 fatty acids with natural vitamin E
  • Rich in monounsaturated fats they boost heart health and help lower blood pressure

This Green Smoothie combination is a tasty way to use up any leftover watermelon.
Strawberry Watermelon GS
Yield: 1 quart

2 cups water
2 cups watermelon, rind removed
1 banana, peeled
1 cup frozen strawberries
2 celery stalks
1 cup spinach
  • Add fruit to blender first, blending until smooth
  • Then add celery and spinach to blender
  • Blend all together until smooth and creamy