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
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 
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
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


If you have already discovered that Kale can taste a little too green when you add it to a Green 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
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. 


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
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!