Everybody's talking about that funky, neon green shake that McDonald's blesses us with every St. Patrick's Day. Apparently, people like my Little Brother are even trying to make their version at home, to keep with the 43-year-old, Irish-American tradition of green-shake eating whilst sparing themselves a trip to the supersized burger-and-fries mega-chain. While there are already plenty of recipes out there, most of them requiring a lot of emerald food coloring, so I've got a solution that will get you the green naturally (unlike the crazy leprechaun wig that I'm currently wearing!) and deliciously! I even surprised myself!
1/2 cup coconut cream, really cold, but not frozen
1/4 cup mint leaves, washed
1 1/2 cups raw baby spinach leaves, washed
1/2 cup raw parsley leaves, washed
1/2 cup dandelion leaves, washed
1 frozen banana
1 large, ripe pear, washed and cored
1/2 cup ice
Put all the ingredients in the blender, blend on high until delicious!
I was hooked on this refreshing Mediterranean delight at first taste, courtesy of Boyfriend's Aunt Tia. I don't think there's anything as fresh and delicious as this tabbouleh salad recipe on a hot day. It's a snap to make, especially if you're feeding a crowd, which Aunt Tia often is!
Big salad bowl
1 cup burghul (cracked wheat), cooked according to package instructions, drain and allow to cool to room temperature
2 large tomatoes, diced (or you can 1/4 2 cups of cherry tomatoes, too)
1 bunch green onions
1 big bunch of parsley (or two, the more green, the better!)
1/2 bunch mint, chopped
1 large cucumber, diced
1/2 cup olive oil
juice of three lemons
1 tbs salt
1/2 tsp pepper
1 clove garlic (more if you love garlic!)
Place burghul in a large bowl. Add all chopped vegetables and mix well.
Add oil, lemon juice, salt, and pepper and mix again.
Allow burghul to soak and absorb the juice for about an hour.
Serve chilled over lettuce, or with hummus and pita, as shown. Top with feta cheese if desired.
Keeping my theme of making your holiday meals healthy and unique, this recipe is delightful new take on fruit salad. The colors are magnificent and the flavor is fantastic! The sweetness of the persimmons are well balanced with the oil in the pecans and the tart pomegranate seeds making this dish a tempting treat for your tastebuds!
Wait! Come back! Greens are good! They're packed with enough antioxidants guaranteed to put a pep in your step in addition to tasting great in this delicious smothie. Not to mention Green is in thing, you know, and will you look at that color!
My own concoction contains lots of parsley, which is zesty, but has coveted tumor-fighting properties for a cancer warrior like myself. I add enough fruit to tone down the spice of certain greens, and you're welcome to adjust to your liking, but be warned that too much fruit just makes it another sugar-laden fruit drink. Kris Carr, Wellness Guru and Crazy Sexy Cancer Chick, recommends sticking to a 1/3 fruit to 2/3 veggies rule to keep your sugar intake balanced with everything else. This recipe reflects that, but you may have to adjust to your personal taste.
Go on and get your GREEN on!
1 orange, peeled and quartered, seeds removed
1 frozen banana, peeled and chopped in to 1 in. pieces
1 cup cubed fruit, such as apple, pear, mango, pineapple, fresh or frozen (no-no-not canned!)
1-2 cups of rinsed greens, such as arugula, parsley, mixed herbs, cilantro, baby romaine, kale, or spinach (I try to do different combos)
1 small, washed and cubed zuchinni or cucumber
1 tbs chia or ground flax seed, if desired (will thicken the smoothie and provide extra protein)
Put banana and orange in blender, blend until juicy and mixed.
Add greens and blend until GREEN!
Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
Add a bit of water or ice if too thick.
Enjoy the deliciousness and health benefits daily!
Please tweak to your taste, and remember that some combinations of greens are better than others. I know some people are averse to cilantro, even though I find it quite scrumptious! And raw kale is not for everyone, so if you're not sure about something, go light on it at first, so you don't ruin a whole blender full of fruit!You can keep the smoothie refrigerated for up to a day, but it's best enjoyed right away.
In the neverending effort to incorporate more greens in my diet, I've been adding greens to my morning smoothies, and it's fantastic! This is my favorite version so far: the spinach has a pretty undetectable flavor and the berries make it purple, so kiddos and health-phobes won't know the difference. Enjoy the green deliciousness, and email me if you have any taste-tantalizing tweaks or tips!
1 banana, peeled, chopped into pieces
2 oranges, peeled, deseeded and quarters
1 1/2 cups total, any combination of frozen blueberries, blackberries, raspberries, chopped strawberries (I choose 3, 1/2 cup of each)
1/2 - 1 cup almond milk (or preferred milk, may have to adjust amount to desired consistency)
2 cups fresh spinach leaves, rinsed (or favorite greens like parsley or arugula)
Put all ingredients into blender, and blend with lid on until everything is mixed thoroughly and your desired consistency. You may need to add milk to thin it, or more frozen fruit to thicken it.
Pour into a fun glass and serve or consume immediately.
Tips: Use spinach if you "don't want to know" or throw in some parsley, arugula, or cilantro to really add some zing and "green" flavor to your smoothie.
After making my decision to go 'high raw', I kept coming across nut milks - making nut milk, the many minerals and nutrients provided bydrinking nut milk, nut milk as a replacement for dairy, using nut pulp in raw recipes, the elusive nut milk bag...
The information was endless, but it all came down to one thing: Raw, fresh nut milk is good for you and you can make it yourself!
This recipe is for raw almond milk, but it is the same for any type of nut or seed out of which you wish to make a delicious milk. Just keep in mind that each type of nut or seed will offer a distinct flavor to your milk, so experiment and have fun! Note that dark-skinned nuts such as almonds, brazil nuts, walnuts, hazelnuts must be soaked overnight or at least eight hours. Cashews and most seeds only need to soak for 2-4 hours.
Raw nut milk is high in fat, so a little goes a long way. We like to add to tea and coffee, so the creamy consistency of this recipe is perfect. You may want to add more water to this recipe if you like a thinner milk.
So get yourself a nut-milk bag and start making your very own!
blender, nut milk bag
1 cup soaked rinsed, soaked raw almonds (soaking water has been poured off)
2 cups filtered water
1 tsp raw agave or honey (or more, to taste)
1/2 tsp salt
1 tsp vanilla extract (optional)
Variation: Chocolate almond milk!
1 tablespoon raw cacao powder or soaked raw cacao nibs (unsweetened)
1 more tsp agave or honey (or more, to taste)
Put all ingredients in a blender or food processor. Blend until rattling stops. You don't want to grind nut until finely non-existent, but until chunky and pulpy.
Place nut milk bag in a wide mouthed measuring cup large enough to hold all the contents of the blender plus the bag. Pull the top of the bag up around the mouth of the measuring cup.
Pour the contents of the blender or food processor into the bag in the measuring cup. Gently pick up the bag over the measuring cup, pull drawstring tight, and squeeze the bag over the measuring cup until all the liquid is strained out.
Save the nut pulp in a glass storage container in the refrigerator for up to a week for use in other recipes.
Keep in the refrigerator in a tightly lidded, glass jar for up to five days. Shake before pouring.To soak raw nuts: Place nuts in a glass container and cover with filtered water. Cover and refrigerate. Dark skinned nuts (almonds, brazil nuts, hazelnuts, walnuts) must be soaked at least 8 hours, or overnight. Other nuts and seeds (cashews, sunflower seeds) can be soaked 2-4 hours. Drain soaking water off to measure, soaking nuts nearly doubles them in size.Watch this great video to get you familiar with the process.
Boyfriend has a new hobby: salsa making! He has been fine-tuning this recipe for a couple of months now, so we've been eating a lot of salsa!
He's ready for me to share the following version with you, along with the disclaimer that there's no way that you can make it exactly the same way twice, considering the variation of heat and flavor in pasilla and habanero peppers. So consider this a starting point from which to do your own tweaking!
food processor, non-stick frying pan (preferably cast iron)
2-4 tomatoes, depending on size (we used two rather large tomatoes), roughly chopped
1 onion, roughly chopped (yellow or red, depending on your taste)
1/2 cup fresh cilantro, roughly chopped (leaves and stems)
1 tbs lime juice
2 jalapenos, seeds and stem removed, roughly chopped
1/2 pasilla pepper, seeds and stem removed, roughly chopped
6 cloves garlic, peeled and roughly chopped
cayenne pepper to taste
salt and pepper to taste
sesame oil, for sauteeing
Heat oil in a non-stick frying pan to until medium-hot. Add 1/2 onion, 1/2 garlic, and chopped peppers. Lightly saute until soft, but not browned. Remove from pan and set aside to cool.
Put all other ingredients in food processor, pulse until consistency you like.
Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
Salt and pepper to taste. Tweak cayenne pepper if needed. Make sure to taste test - if too spicy, you may need to add more tomatoes.
We've been juicing kale for a year now, and I've cooked it in a few soups and dishes, but always thought it was a bit too tough for salad. Until I tried a friend's kale salad at a BBQ just recently. The trick is to rub the dressing into the leaves well to soften them. The sweet bell pepper and smooth avocado mix wonderfully with the crunchy kale leaves. Like the cole slaw, it maintains its crispness, even after a couple of days in the fridge, so make extra! And anything goes, my friend added carrots to her version, so be creative!
1 head of kale, washed and leaves trimmed into bite-size pieces
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup Bragg's liquid aminos
1 avocado, peeled, pitted and chopped or sliced
1 red (orange or yellow!) sweet bell pepper, chopped into bite-size pieces
My friend Marie made this raw cole slaw for us when we stayed with her and her family in Marin County last fall, and I just loved it. A lovely, healthy take on the mayonnaise-laden slaws of my youth! Because the cabbage and carrots stay crunchy for days, I keep this salad made up and at the ready in the fridge for when I need a satisfying snack between meals.
big bowl, whisk
1 small head of cabbage, shredded or chopped
1 cup shredded carrots
1/4 cup fresh parsley, chopped
2 tbs sesame seeds, for topping
For the dressing:
1/4 cup sesame oil, untoasted
1 tbs agave syrup
2 tbs rice vinegar
salt and pepper to taste
Mix cabbage, carrots, and parsley together in a large bowl.
Whisk oil, vinegar, and agave together in a small bowl.
Drizzle dressing over veggies and mix in until thoroughly coated.
Serve sprinkled with sesame seeds just prior to serving.
When we came across tomatillos at the farmer's markets this fall, we thought, "well, what do we do with these?" Yummy green salsa, of course! The red onion, garlic, and serrano chiles, agave give this salsa a tangy kick!
3/4 pound tomatillos
3 serrano chiles, stemmed, seeds removed
2 cloves, garlic, chopped
1/8 cup chopped red onion
1/2 cup cilantro
1/8 cup scallions, white and green parts
2 tsp. fresh lime juice
1 1/2 tsp. salt
1/2 tbs agave (or desired sweetner)
Serve with chopped or sliced avocado (to stay raw) or tortilla chips!
Put all ingredients in food processor, blend until desired consistency.