Simply Salsa

A very simple salsa recipe great with dehydrated corn chips.

Simply Salsa

• 4 vine ripened tomatoes
• 1/4 cup fresh cilantro
• 1 medium clove garlic
• 1/2 squeezed lime
• 1/4 fresh jalapeno pepper seeded
• 1/4 cup red onion

Quarter and seed tomatoes, chop cilantro add all to a food processor and lightly process until well blended. Cover and set in fridge for 2 hours to let flavours marry.

Celery

One of my favourite things to juice because it helps the body release water retention, something I've always had a problem with.

Celery leaf contain a lot of vitamin A. The stems are an excellent source of vitamins B1, B2, B6 and C it is high in magnesium, iron and chlorophyll, which is an excellent blood builder. Celery is one of the richest sources of organic sodium. Sodium in Table salt is composed of insoluble inorganic elements which lead to the development of varicose veins, hardening of the arteries and other aliments Salt is necessary in the generation and functions of digestive fluids in the system. Without salt, good digestion is difficult, but the body actually needs SOLUBLE salt--which includes sodium. That's where the celery comes in. The sodium in celery is easily absorbed making it an excellent juice choice for those who enjoy vigorous workouts because it helps you to maintain valuable body fluid and electrolytes.

The nutrients in the fiber of celery stalks are released during juicing, aiding bowel movements. The natural organic sodium (salt) in celery is very safe for consumption, in fact is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery, unlike table salt (iodized sodium) which is harmful for those with high blood pressure.

The natural laxative effect of celery helps to relieve constipation. It also helps relax nerves that have been overworked by man-made laxatives.

Diuretic: The potassium and sodium in celery juice helps to regulate body fluid and stimulate urine production, making it an important help to rid the body of excess fluid.

* Note: Celery produces its own "pesticide" to protect itself from fungi. This protective layer is called psoralens which although protects the celery, may not go down so well with some people. If you begin having skin problems after eating celery, it might mean that you have some sensitivity to psoralens. Also some people with low blood pressure have complained that celery makes their blood pressure even lower.

Points of Interest:

• Celery has always been associated with lowering of blood pressure.
• The important minerals in this magical juice effectively balance the body's blood pH, neutralizing acidity.
• Celery juice acts as the perfect post-workout tonic as it replaces lost electrolytes and rehydrates the body with its rich minerals.
• Celegry juice has been shown to effectively and significantly lower total cholesterol and LDL (bad) cholesterol.
• The organic alkaline minerals in celery juice has a calming effect on the nervous system, making it a wonderful drink for insomniacs.
• The diuretic effect of celery juice also aids the breaking and elimination of urinary and gall bladder stones.
• Ancient Greeks used celery for headaches.
• If you live in a smoggy city Celery/apple juice can help to cleanse the body of carbon dioxide
• Do you have a problem with muscle cramps and fatigue during workouts? The potassium/sodium balance in celery juice will be a great asset.
• A tablespoonful of honey (or agave) in celery juice, sipped slowly, will very effectively reduce the appetite if taken before a meal, and makes a delightful drink. You can take the same mixture as a nightcap when it will help you to relax into a soothing and restful sleep.
• Mixed with carrot juice, celery the two give you a great balance of sulphur, iron, calcium, magnesium and sodium that will help fight a whole host of diseases. Use one part celery juice to two parts or more of carrot juice.

Sweetness of Sweet Potatoes

The darker the color, the higher in vitamin content. Sweet potatoes are a great sources of beta-carotene. They are also rich in vitamin C, potassium, carbohydrates, calcium, B6 and are a great source of fiber (when not juiced). History has shown that people can live exclusively on sweet potatoes and remain healthy and strong. Carrot and sweet potato juice is tasty and great for your complexion. SP can be added to any fruit juice, giving the juice a smooth, milkshake-like taste! Sweet Potato juice is great for athletes fresh juice with SP in to helps give people an energy spike before a race or for weight trainers who swear that drinking Sweet Potato juice on a regular basis helps make them stronger.

Look for firm, not too large yams that are tapered at both ends. Skin should be smooth without brown spots. Will store in the refrigerator for two weeks. Peel off the skin before juicing.

Points of Interest:

• Sweet potatoes, help with the nitrogen retention inside of human muscle and encourage natural muscle building. Juiced alone and consumed over a long period of time, yam juice helps to help increase your physical endurance.
  
• Sweet potato varieties with dark orange flesh have more beta carotene than those with light coloured flesh
• The B6 in Sweet Potatoes is also helpful in controlling premenstrual syndrome (PMS)

Holiday Spiced Nut Mix

Nice for a holiday nibble bowl... I adapted this from Matthew Kenney's Mixed Candied Nuts recipe in Everyday Raw. I omitted the maple powder he suggests and threw in some dried cranberries & added the hemp hearts. I tweeked the ratios a little here and there as well to suit my own tastes.

Holiday Spiced Nut Mix

• 4C Walnut Halves (soaked at least 6hrs)
• 4C Pecans (soaked at least 6hrs)
• 4C Almonds (soaked at least 6hrs)
• 1C Hemp Hearts
• 1tsp Vanilla Extract
• 1/2C Maple Syrup
• 1T Cinnamon
• 1/2C Dried Cranberries

Dehydrate nuts for 24hrs after soaking (not hemp hearts), Add maple syrup, vanilla and cinnamon mix well, add hemp hearts mix again until well coated. Dehydrate on screens for another 48hrs mix in dried cranberries.

BTW: Incase you didn't know why soaking nuts and seeds is a good idea.

The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors. By soaking the nuts/seeds you remove these inhibitors so your body is better able to digest the nut.Soaking times vary. Generally the more dense the nut, the longer you should soak it.

Cranberry Banana Smoothie

Simple, tasty a great breakfast in a pinch. I've been pretty tired the last few weeks since hurting my back so have been making a lot of smoothies. A nice fast meal.

Cranberry Banana Smoothie

• 1C Frozen Cranberries
• 1 Medium Banana
• 1C Fresh Orange Juice (for small amounts like this I use an old glass orange/lemon squeeze style juicer - saves cleaning up my electric juicer)
• 1/3C Hemp Hearts
• 1T Blue Green Algae
• 1T Raw Cacao Powder or nibs (if you need a pick me up in the am)

Put all into high speed blender and blend until smooth.

Herbed Eggplant Stack

An interesting fact... did you know Thomas Jefferson introduced eggplants to the United States in 1806? Jefferson was an avid horticulturist, among other things :) and grew several varieties in his Virginia garden. Eggplants are an excellent source of dietary fiber and a very good source of vitamins B1, B6 and potassium. They are also a good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid.

Herbed Eggplant Stack

Marinated Eggplant

• 1 Medium Eggplant
• 2T Sea Salt
• 1/3 Cup Lemon Juice
• 2T Olive Oil
• 2 Cloves of Garlic
• 4T Apple Cider Vinegar
• 2T Italian Herb Mix
• 1 Medium Red Onion
• 1 Medium Red Pepper

To prepare the eggplant: Slice of the top and bottom. Cut eggplant into 1/4" slices. Toss with sea salt. Marinate for 2 to 3 hours. Drain off juices. Gently squeeze egg plant slices. Slice Red Onion and Red Pepper then marinate all (eggplant too) with lemon juice, olive oil, minced garlic, ACV and italian herbs - let marinate for at least 1hr

Macadamia Cheese

• 1C macadamia nuts
• 1/3C Lemon Juice
• 1T Olive Oil
• 1 Clove Minced Garlic
• 3T Nutritional Yeast
• 4T Water

Soak nuts for 1hr then drain. Blend cheese ingredients together until smooth.

Marinara

• 1/2C Sun Dried Tomatoes
• 4 Roma Tomatoes
• 2T Italian Herb Mix
• 1 Clove Garlic
• 1T Olive Oil 1T Maple Syrup
• 1T Apple Cider Vinegar
• 1t Sea Salt

Soak sun dried tomatoes in fresh water until soft. Drain and rinse. In a food processor pulse until a smooth texture is achieved.

To Assemble Stacks

Place one slice of eggplant on a plate top with one tablespoon of cheese, one slice of onion, one slice of red pepper, a slice of eggplant one tablespoon of marinara a slice of onion, a slice of red pepper, then repeat first layer end with a dollop of marinara. 


                        Eggplant
                       
                   

Moons of the Faithful Biscotti

Chewy sweet and buttery these Apricot Biscotti with Almonds turned out really well. Confucious called Apricots "moons of the faithful" because he ascribed his knowledge to the apricot tree. Apricots are high in copper and cobalt and are commonly used in the treatment of anemia. Apricots are one of the best sources of beta-carotene around (vitamin A). They are also a great source of fiber. Plus they are super tasty! mmmm

Moons of the faithful Biscotti

• 1 1/2 C Dried Apricots (soaked for .5/hr to soften)
• 2C Almonds
• 3 Large Pitted Dates
• 2T Raw Almond Butter
• 1t Cinnamon
• 1T Vanilla
• 1/4C Soak Water (reserved from Apricots and Dates)

Soak almonds in water overnight. Drain and rinse. Soak the Apricots and Dates in water for around .5 hour to soften. Drain set aside soak water. In a food processor, chop almonds until fine. Add dates, apricots, almond butter, cinnamon, and vanilla blend drizzle in water until a dough like paste is formed (will be a little chunky). To form roll all dough into a large loaf shape cut into biscotti. . Dehydrate at 110 for 20hrs flip off non stick sheets and return to dehydrator for 4-8 hrs.
Stores well in plastic bags in the freezer.

Salad Rolls with Sweet Ginger Walnut Sauce

I was in the mood to make something pretty tonight so I went with salad rolls. The Sweet Ginger Walnut Sauce was an experiment that turned out really well.

Marinated Mushrooms/Onions Stuffing

• 2C Sliced Mushrooms
• 1/2C Sliced White Onion
• 1/4C Apple Cider Vinegar
• 2 Cloves Garlic Minced
• 2T Braggs Liquid Aminos
• 2T Italian Seasoning

Mix ACV, Garlic, Liquid Aminos and Italian Seasoning together in a medium sized bowl add mushrooms and onions and set aside to let marinate.

Rolls

• 2Large Carrots
• 1 Large Zucchini
• Handful Baby Spinach

Using a mandoline slicer slice Zucchini and Carrots into thin strips layer in a shallow bowl sprinkled with salt to soften - set aside while you make the sauce.

Sweet Ginger Walnut Sauce

• 1C Walnuts
• 1/2C Tahini Paste
• 1/4 Lemon Juice
• 2T Maple Syrup
• 2T Fresh Grated Ginger
• 1T Braggs Aminos
• 1/4C Sun Dried Tomatoes (optional)
• 2T Olive Oil
• 1/4C Water (or apple juice)

Blend all until smooth in a high speed blender

Assemble

Drain and pat dry carrots and zucchini. Lay zucchini flat and place a strip on top. Put 2 Spinach leaves near one end and a small scoop of the mushroom/onion mix. Roll up and using a piece of the sliced carrot (sliced into ribbons) tie up the roll. Place rolls on a plate and serve with dipping sauce.

Greek Salad with Walnut Feta

Crisp and delicious. If you want a true white feta look use only macadamia nuts and no walnuts.

Greek Salad with Walnut Feta

Salad

• 1 English Cucumbers chopped into cubes
• 1 Medium Red Onion sliced
• 1 package of grape tomatoes (or 2 handfulls)
• 1C Kalamata Olives

Dressing

• 3T Italian Seasoning
• 6T Olive Oil
• 1/4C Balsalmic Vinegar
• 1 Large Clove Garlic minced
• Pinch of Pink Sea Salt
• 1/2t Maple Syrup or Agave

Mix together in a medium sized bowl and set aside while you make nut feta

Walnut Feta

• 1/4C Walnuts (or Macadamia - I ran out - mac nuts make a creamier white version feta)
• 1T Lemon Juice
• 1T Apple Cider Vinegar
• 1t Olive Oil
• 1T Nutritional Yeast
• 1 Clove Garlic minced
• 1 Pinch Sea Salt

Soak nuts at least one hour. Drain off water and blot with a towel until dry. In a food processor or high speed blender chop nuts until fine. Add lemon juice, apple cider vinegar, garlic and olive oil pulse until mixed well (you may need to scrape the sides of your blender or food processor while mixing). Add Nutritional yeast and sea salt pulse until crumbly.

Sprinkle nut feta over salad before serving.

Fruit & Nut Meusli

A nice heavier breakfast option for fall.

Fruit & Nut Meusli

• 2C Large Organic Rolled Oats
• 2 Medium Red apples
• 1/4C Lemon Juice
• 4T Water
• 2T Maple Syrup
• 1C Almond Milk
• 3T Pumpkin Seeds
• 1/4 C Sliced Almonds or Walnuts
• 1t Almond Extract
• 1/2t Nutmeg
• 1t Cinnamon
• 1/2 Dried Cranberries
• 4T Cacao Nibs

In the evening before serving core and cube apples combine with lemon juice, water, nutmeg, cinnamon, and almond extract blend all until smooth in a high speed blender. Pour mixture over rolled oats in a medium sized bowl stir - cover and place bowl in fridge until morning. The apple mixture will soften and flavour the oats over night.

The next morning use a medium cup and layer oat mixture with nuts, maple syrup, cacao nibs, pumpkin seeds, and dried cranberries.

To Layer

• Oat mixture
• Drizzle with Maple Syrup
• Cover with layer of almonds or walnuts
• Sprinkle with Cacao Nibs
• More oat mixture
• Cover with Pumpkin seeds, dried cranberries and more cacao nibs
• Top with oat mixture
• Drizzle Almond milk over all
• Top with a sprinkle of cinnamon

Enough for two large or 3 smaller servings.

Rosehip Fruit Leather

Rosehip Fruit Leather

• 6C Rose Hips (tops off)
• 1/4C Lemon Juice
• 3T Agave
• 3C Water

Mix Hips, Water and Lemon Juice in a blender until pulp is smooth - the seeds will not break down so strain the pulp through a mesh strainer into a large bowl. Add Agave and if you like 1T of ginger or 1t of Cinnamon to pulp and stir well. Pour pulp mixture onto a teflex sheet and place in deydrator. Dry at 105 overnight then peel off teflex and try for another 3 hours. Cut into strips and roll up.

Mushroom Alfredo with Zucchini Linguini

A bit colder today so I decided to make a heavier meal. This recipe is adapted from one by Renee Loux Underkoffler's book "Living Cuisine" (my favourite raw food prep book).

A creamy alfredo sauce over marinated mushrooms and zucchini cut linguini noodles - yum...

Marinated Mushrooms

• 2C of sliced mushrooms (for this recipe I used crimini)
• 3T Olive oil
• 2.5T Nama shoyu
• 2.5T Apple Cider Vinegar
• 2 Cloves of Garlic minced

Mix Mushrooms with marinade and let sit while you make Alfredo sauce and and Zucchini Noodles. Can be made up to a day in advance (let mushrooms sit over night if you have time).

Alfredo Sauce

• 1C Raw Cashews (soak first for up to an hour in fresh water then drain)
• 1/2C Macademia Nuts
• 4T Olive Oil
• 1/2C Lime Juice
• 2 Cloves Garlic
• 4T Nutritional Yeast
• 1C Water
• 1/4 Parsley chopped
• Pinch of sea salt

Put all in a high speed blender and whip until smooth and creamy. Should be thick and creamy but pourable. MIx with marinated mushrooms (drain off marinade first) and pour over zucchini linguini.

RAW Spaghetti with Marinara & Veg.

I made this last night - sooooo good!

Marinara

• 1c Sundried Tomatoes soaked 5 minutes or more
• 2T Italian Seasoning (or if you have it fresh basil & oregeno)
• 1tsp Honey or Maple Syrup
• 2T Water
• 1 medium tomato chopped and seeded
• 1 clove garlic (or more to your taste)
• 1/2T olive oil

pulse all in a food processor until well blended

Marinated Veggies

• One sliced red pepper
• One handful pitted kalamata or black olives
• 1/2 small red onion
• 1C sliced mushrooms
• 3T Olive Oil
• 2T Apple Cider Vinegar
• 1 clove garlic crushed & sliced
• 2T Nama Shoyu (soya sauce)

Mix Olive Oil, Apple Cider Vinegar, Garlic and Nama Shoyu together, pour over veggies. Add your in your marinara sauce and mix all together well - let marinate while you make your pasta

Pasta

• 1 Medium Zucchini

Peel then slice Zuchini into spaghetti using a spiral slicer (like a saladaco or spirooli) OR if you can peel your zuchini and slice it into thin strips using a veggie peeler then julienne the slices. I added in another chopped tomato to my pasta then put the veg/marinara on top.

Raw Gingerale

My favourite summer drink...

• 2 fresh knots of ginger peeled and sliced (the more ginger the spicer it will be).
• A large mason jar
  
• 1 lemon sliced. Fill the jar with fresh water ginger and lemon slices.
• Agave or honey to taste (I don't use any sweetener in mine - if you don't like a sugary taste try it without - very gingery and delicious!)
• Club soda (if you want some fizz - but yummy mixed with plain water as well)
  

Put ginger, lemon and water in a jar, cover and set in a sunny hot window or on the porch for a day. This makes your ginger base. Mix to taste with club soda/sweetener and lots of ice any time you want a refreshing summer drink ( I use about 1/4 cup to one can of club soda - I like mine spicy - experiment by putting in 1T at a time until you get the ratio right). Keeps in the fridge for up to 2 weeks.

Raw Summer Treats

Here is what I'll be filling my picnic basket with this July 1st.

RAW SLAW

(makes enough for 2)

Dressing

• 1Tbsp Honey
• 1.5 Tbsp Tahini Paste
• 2 Tbsp Apple Cider Vinegar
• 1Tbsp Lemon Juice
• Pinch Dry Mustard
• 1 Tbsp Sesame Seed Oil
• 1 to 2 Tsp Water

Mix all ingredients in a bowl and let mellow while you make the salad (dressing should be pourable but quite thick - sticks to the "slaw" best this way)

Salad

• 2 Cups Shredded Cabbage (red and green mixed is nice)
• 1/2 Cup Shredded Carrot
• 1/2 Cup Chopped Red Apple (or Raisins)
• 1 Tbsp Sesame Seeds

Toss salad and dressing together squeeze .5 of a fresh lime over and toss again.

HUMMUS WRAPS

Large leaf lettuce for "wraps"

Raw Cheezy Hummus (you may want to double up on this - it is tasty)

• 1/2c mac nuts (for a lighter version use 1/2c chopped zucchini)
• 3T fresh lemon juice
• 3T tahini
• 1/4t pink sea salt
• 1 clove of garlic (more if you love garlic)
• 1T Nutritional Yeast
• 1/4c water (don't use water if you are making the zucchini version)

Blend all ingredients in a high-power blender until smooth. Let sit for at least 3 hours (I leave mine over night) - so flavours blend.

Marinated Veggies

• 1/2 cup Zucchini Sliced
• 1/2 cup Red Pepper Sliced
• 1/4 cup Red Onion Sliced
• 1/4 cup Mushrooms Sliced

Veggie Marinade

• 4 Tbsp Olive Oil
• 2 Tbsp Apple Cider Vinegar
• 1 Clove Garlic Chopped/Crushed
• 1 Tbsp Tamari
• Pinch of Sea Salt

Let veggies and marinade sit in a bowl for 1-3 hours.

Assemble

Spread Cheesy Hummus on large lettuce leaf. Add one layer of Marinated Veggies on

top of hummus. Top with spouts or chopped

tomato and field greens. Roll up and enjoy. (You can layer 2 lettuce leaves for wrapping if you go overboard on the stuffing). *Note - if the lettuce leaves have thicker spines to make rolling easier cut the largest part out at the bottom - v shape - and put another leaf upside down on top of it (so the "holes" are filled). I find that if I wrap the lettuce cone style with the top of the

cone folded over and wrap a napkin around the bottom while you eat they stay together better. If you have a better method for wrapping I'd love to hear it (post a comment).

SUN TEA

• 2 Bags Herbal Tea (I like berry blends for this)
• 1 Sliced Lemon
• 1 Large Jar with a lid

Put Tea bags, fresh water and lemons in a Jar cover and let sit on a sunny porch or window sill for a few hours. After the Sun has steeped the tea add

in a squeeze of Agave or some Honey to taste. Pour Sun tea into Mason jars half and half with crushed ice put on jar lids and pop into your picnic basket (great for keeping the tea cold and your other goodies as well).

ENERGY BALLS
In a food processor grind into a fine powder

• 2C Raw Almonds
• 1C Raw Cashews
• Add to nut powder 1C Chopped Dates, 2C Organic Raisins and 1 lime juiced

Pulse till goopy and smooth

Add in a bowl (mix with your hands)

• 1/2 Cup Shredded Coconut
• Handful of chopped walnuts
  or almonds
  

Roll into balls sit in fridge for 1-3hrs till set (will be chewy but less sticky after cooling).