Friday, April 24, 2015

Getting Fit . . . for the Fun of it


My personal goal is to make healthy living a little bit easier and a lot more fun. More and more I find myself not only drawn to but very much enjoying exercise, especially if it is outdoors.

In the past working out was always hard, but it's been a lot easier since I made the decision to keep it fun, change it up, and throw in a few tests to surpass along the way. Recording my progress and challenges shows me what is possible.
 Read more...

Tuesday, April 21, 2015

Asian Living Rice: Parsnips in the Raw



Yesterday I pulled the first parsnip from my garden - and here's the rice dish I made today from that parsnip! Although this recipe will serve two people, it can easily be doubled or tripled for larger groups.

Asian Living Rice
1 cup parsnip, chopped
1/2 cup red pepper, seeded and chopped
1/2 cup snow peas, chopped
1 green onion, chopped
  • In a food processor, process parsnip into rice-like bits, remove to a bowl
  • To the bowl add red pepper, snow peas, green onion and mix together
Dressing
1/2 tsp ginger, grated
1-1/2 Tbsp Tamari
pinch of garlic powder
1/2 tsp honey or agave
1 tsp rice vinegar
1/2 tsp Sesame oil
1/2 Tbsp unhulled Sesame seeds
  • In a small bowl, whisk together dressing ingredients
  • Pour dressing into bowl with rice ingredients and mix well
  • Eat it fresh, or dehydrate to enhance the flavours
  • To dehydrate, place in a shallow casserole in bottom of dehydrator and dehydrate at 105 degrees for up to one hour

Raw Homemade Mustard . . . DIY


When my friend gave me a jar of this mustard from the Internet (go here) I was blown away by the taste and texture. This recipe is definitely worth trying for a healthy, nutrient rich condiment that is free of extra salt and preservatives.

Raw Homemade Mustard
Yield:  5" jar

2⁄3 cup yellow mustard seeds
1⁄2 cup apple cider vinegar
2⁄3 cup water

2 Tbsp fresh thyme
1.5 Tbsp fresh rosemary
Pinch chili flakes (careful this will make it hot)
1⁄3 tsp sea salt
1 tsp raw honey (animal product)
1⁄4 cup water at room temperature
  • Mix apple cider vinegar with water and add mustard seeds
  • Leave to soak for 2 to 3 days while the mustard seeds absorb almost all of the liquid
  • Add mustard mix to a blender with the rest of the ingredients and blend to a smooth consistency
  • If mixture is too thick add 2 Tbsp water at a time and continue blending until smooth
  • Spoon into a glass jar leaving no air bubbles and keep covered in fridge
  • This mustard will keep in the fridge for a few months - but is best consumed fresh - and can be added to salad dressings!

Wednesday, April 8, 2015

Creamy Chocolate Mousse: Avocado Lovers Delight


I'm enjoying my visit to Texas, but have been missing some of my basic raw foods! Recipes that are so quick and simple to make at home can become a challenge without a food processor. (A Vitamix blender, Cuisinart food processor, and an Excalibur dehydrator are my kitchen helpers at home.)

Just thinking about this mousse made my mouth water. And using what local ingredients I could find was well worth the effort . . . for this sweet taste of home.  


Kitchen Tips:  I substituted raisins for the dates, liquid vanilla for vanilla powder, and natural unsweetened cocoa powder for raw carob powder. Using a food processor = a thick, creamy, silky smooth mousse; Using a Nutri Bullet = chunks and bits of raisins, semi-smooth mousse, and much more work; But the taste was close and the mousse was sooo satisfying topped with organic strawberries. 


Creamy Chocolate Mousse
Yield:  2 servings

1/4 cup pitted Medjool dates, soaked

1/4 cup agave
1/4 tsp vanilla powder
3/4 cup mashed avocados (1-1/2 avos)
1/4 cup raw carob powder
1/3 cup water
  • Place the dates, agave and vanilla in a food processor with the S-blade and process until smooth
  • Add avocado and carob powder and process again
  • Stop occasionally to scrape down the sides of the food processor bowl with a spatula
  • Add the water and process briefly
  • Stored in a sealed container, mousse will keep in fridge for 3 days or 2 weeks in the freezer