snack

Green Monster Smoothie

Note: 

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!

Tools needed: 
blender
Time: 
5 minutes
Super-Green Monster Smoothie
Ingredients: 
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)
Directions: 
  1. Put banana and orange in blender, blend until juicy and mixed.
  2. Add greens and blend until GREEN!
  3. Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
  4. Add a bit of water or ice if too thick.
  5. 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.

Serves: 
1-2

Greenberry Smoothie

Note: 

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!

Tools needed: 
blender
Time: 
10 minutes
Greenberry Smoothie - Wait - where's the green?
Ingredients: 
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)
Directions: 
  1. 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.
  2. 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.

Serves: 
2

Raw Almond Milk

Note: 

After making my decision to go 'high raw', I kept coming across nut milks - making nut milk, the many minerals and nutrients provided by drinking 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!

Tools needed: 
blender, nut milk bag
Time: 
20 minutes
First Attempt at Nut Milk - Cacao Almond Milk - YUMMY
Ingredients: 
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)
Directions: 
  1. 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.
  2. 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.
  3. 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.  
  4. 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.

Serves: 
2 (makes approximately 2 cups)

Chewy's Salsa

Note: 

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!

Tools needed: 
food processor, non-stick frying pan (preferably cast iron)
Time: 
30-45 minutes
Chewy's Salsa
Ingredients: 
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
Directions: 
  1. 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.
  2. Put all other ingredients in food processor, pulse until consistency you like.
  3. Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
  4. 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.
Serves: 
4-6
Contributed by: 
Boyfriend

Best Hummus Ever

Note: 

I've made (and eaten!) a lot of hummus, but this is the best recipe I've tried so far.  I recently came across this version on another favorite blogger's website.  Rebecca Woolf, of Girls Gone Child just started adding her mother's (WWW, or Wendy) vegetarian recipes, in a new section on her website, aptly titled "Eat Well".

I tweaked it a little for my taste by adding the parsley, but it's true to Wendy's version otherwise.

Rebecca's mother also wrote this very interesting and informative article on the hows and whys of cooking/eating vegetarian.  Thought I'd share with my fellow hummus-eaters!

Tools needed: 
food processor
Raw Hummus
Ingredients: 
2 15-oz cans garbanzo beans (chick peas), rinsed and drained
1/2 cup tahini (sesame seed paste)
juice of 2 or 3 lemons
2 cloves garlic (more if you LOVE raw garlic!)
1 tsp salt
2 tsp cumin
Good quality olive oil
2 tsp freshly chopped (or dried) parsley
warm water
Other variations: Add basil, roasted peppers, red onion (my fave!), or cilantro! Experiement until you make your favorite!
Directions: 
  1. Put all ingredients in the food processor except the olive oil and the water.  Turn on processor and add about 1/4 cup water and a few tablespoons of oil or until you get the consistency you like.
  2. Process until smooth.
  3. Taste and correct seasoning if needed.
  4. I like to serve garnished with a little paprika (a little color never hurt anybody!) and parsley.
  5. Serve with veggies or pita bread or chips.  Or use in your favorite wrap or sandwich instead of cheese and condiments!
Serves: 
4-6

Tropical Bean Salad

Note: 

It's salsa season, and this is the yummiest, not to mention most beautiful, fruit salsas I've ever tried.  Not too sweet, with just the right amount of juice to substance and fruit to zing ratio - it can be served on it's own as a salad, as part of a taco bar or with chips as a salsa.  This colorful salad is sure to be a crowd pleaser at your next summer potluck or BBQ!

Thanks to Boyfriend's cousins Gary and Margo in Albuquerque for this fantastic recipe!

Tools needed: 
A good knife!
Time: 
20 minutes
Tropical Bean Salad
Ingredients: 
1-2 mangoes, skin removed, chopped
1/2 sweet or red onion (depending on your taste) or 4 green onions, finely chopped
1 red bell pepper, diced
1 can yellow corn or 1 1/2 cups raw fresh corn, cut off cob
1 can black beans
1 tbs fresh lime juice
1/2 teaspoon salt
1/8 tsp pepper
2 tbs cilantro, minced
Directions: 
  1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
  2. Add salt, pepper and cilantro and mix again.
Serves: 
4

Blueberry Mint Smoothie

Note: 

It's summer (woo-hoo!), and the time is ripe for taking full advantage of what's in season, and making the most of fruity, antioxidant-rich flavor combinations!  This smoothie is a tasty tribute to what's available at the farmer's markets right now.  Now that I've got herbs growing in my garden, I love adding them to my fruit smoothies, and mint makes this one extra-refreshing!

Check out the pineapple-cilantro combination in this previously-featured smoothie recipe.

 

Tools needed: 
blender
Time: 
10 minutes
Blueberry Mint Smoothie
Ingredients: 
1 cup fresh or frozen blueberries
1 orange, peeled and quartered
1 banana, peeled and cut into chunks
1/4 cup milk of choice (I like almond milk!)
1/4 cup of ice (if desired)
1 tbs fresh mint leaves, chopped
Directions: 

Put all ingredients into blender. Blend until smooth. Drink up!

Serves: 
1

Asian-Style Cole Slaw

Note: 

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.

Tools needed: 
big bowl, whisk
Time: 
20 minutes
Asian Cole Slaw
Ingredients: 
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
Directions: 
  1. Mix cabbage, carrots, and parsley together in a large bowl.
  2. Whisk oil, vinegar, and agave together in a small bowl.
  3. Drizzle dressing over veggies and mix in until thoroughly coated.
  4. Serve sprinkled with sesame seeds just prior to serving.
Serves: 
6

Raw Hummus

Note: 

Since moving to mostly raw foods, I've been missing this Mediteranean treat something FIERCE, so I was thrilled to find this delicious, raw version (adapted to my tastes, of course!) on the Crazy Sexy Cancer website

We've also shared this with some friends who gave it a serious thumbs up, so call that a win for raw foods!

Tools needed: 
food processor
Time: 
20 minutes
Raw Hummus
Ingredients: 
1 cup soaked rinsed, soaked raw almonds (soaking water has been poured off, almonds patted dry) or raw almond pulp leftover from making nutmilk
1/4 cup to 1/3 cup water
1/4 cup raw tahini
1/2 teaspoon sea salt
juice from 1 lemon
1 tbs fresh minced parsley
1 clove garlic, chopped
1/2 tsp paprika
1/4 to 1/2 tsp ground cumin (adjust to taste)
1/4 cup cold-pressed olive oil
Directions: 
  1. Whiz the almonds in the food processor until they're finely ground.
  2. Add the water and make it a pretty smooth.
  3. Add in the remaining ingredients (and more water if you like, hummus may thicken up).
  4. Blend until smooth and adjust seasonings to taste.
  5. Spoon into a serving bowl, sprinkle with paprika and chopped parsley to garnish.  Serve with your favorite raw crackers and veggies.  Enjoy!
Serves: 
2-4

Mock Tuna Salad Lettuce Wraps

Note: 

I had been missing tuna salad, but not anymore!  Ever since I learned there was raw, vegan, mercury and cruelty-free version of one of my favorite foods ever, I've been experimenting and tweaking to get it just the way I like it, and there's no turning back!

Tools needed: 
food processor or blender
Time: 
30 minutes
Mock Tuna Wraps
Ingredients: 
The salad base:
1 cup sunflower seeds (soaked in filtered water for 2-4 hours)
4 stalks celery, diced
2 scallions, diced, white and green parts
2 tbs dill (fresh or dried)
For the dressing:
juice of half a lemon
1-2 garlic cloves
1/3 cup olive oil
1 cup almond pulp
1 tsp sea salt
3 tbs stone ground mustard
1/3 red bell pepper
For the wrap:
Romaine lettuce leaves
tomato slices
Directions: 
  1.  Drain the water and pat the sunflower seeds dry.  Pulse them in a food processor until mostly ground, leave some chunks for texture.  Mix in a bowl with the remaining salad base ingredients.
  2. Combine dressing ingredients in the food processor or blender.  Whizz until smooth and creamy.
  3. Add dressing to the sunflower seed base.
  4. Spoon into lettuce leaves and top with tomato slices.

Save any extra salad in the refrigerator for up to 4 days. 

Serves: 
2-4
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