As I have made these transitions with my diet and my health, I have had it a lot easier than most. The reason for this is my husband. He has researched and studied about herbalism and nutrition for years and I am lucky to be able to feed off of his knowledge. Then again, he is lucky to feed off of my cooking (or un-cooking, as it is with raw food)! We have a pretty good thing going. No, I am not bringing this up just to brag. I have been thinking about how my husband and I should work together on this blog.
When I am writing these recipes I get excited about the FOOD. I am a firm believer that eating should be an enjoyable experience. But the "why" becomes a little bit trickier for me to communicate. For example: Flax seeds are good for you, or nettles are an excellent herb for just about everybody to take, because... just wait a second while I find a dry quote off the internet to answer this...
But my husband knows this stuff with a passion and rationale that I would love to share with the world. So hopefully in the near future we will figure out a way to work on this together, for everyone's benefit! If you have any suggestions, advice or questions that we might be able to tackle, let me know! In the meantime, I'll still be posting recipes, and we'll be planning together...
Thursday, October 16, 2014
Wednesday, October 15, 2014
Raw Sprouted Lentil Bread
Sometimes you want a sandwich. Not a wrap, not a collard leaf. Sometimes you have a TON of sprouts in your sprouting jar and don't know what to do with them. This recipe solves both problems.
1 cup flax seeds
4 cups sprouted lentils
1/4 cup onion
1/4 cup red bell pepper
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
1 tablespoon paprika
1 teaspoon cumin
Celtic sea salt to taste (be generous)
Blend flax seeds in a spice grinder or small food processor (I used my Magic Bullet) into a fine powder. In a food processor mix ground flax seeds and all remaining ingredients, stirring sides occasionally, until you have an even, thick batter. Line your dehydrator with wax paper and spread a thick, even layer on the paper. Dehydrate at 110 degrees overnight (roughly 8 hours). Flip over and remove wax paper. Allow to dehydrate for an additional 2 hours on the other side. Enjoy!
1 cup flax seeds
4 cups sprouted lentils
1/4 cup onion
1/4 cup red bell pepper
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
1 tablespoon paprika
1 teaspoon cumin
Celtic sea salt to taste (be generous)
Blend flax seeds in a spice grinder or small food processor (I used my Magic Bullet) into a fine powder. In a food processor mix ground flax seeds and all remaining ingredients, stirring sides occasionally, until you have an even, thick batter. Line your dehydrator with wax paper and spread a thick, even layer on the paper. Dehydrate at 110 degrees overnight (roughly 8 hours). Flip over and remove wax paper. Allow to dehydrate for an additional 2 hours on the other side. Enjoy!
Monday, October 13, 2014
Raw Vegetable Biryani
In case you haven't discovered this yet, I LOVE Indian food. Unfortunately going raw has limited some of these indulgences, but last night I made this raw vegetable biryani and paired it with raw samosas, mint chutney, lemon pickle, and date dipping sauce. I am not going to give away all of my secrets (you will have to wait for my cookbook for that), but here is a taste of the goodness!
1 large or 2 medium-sized parsnips
1/2 cup hemp seeds
1/2 cup of sweet peas
1/2 cup of halved cherry tomatoes
1/2 cup of yellow bell pepper
1/4 cup of raisins
1/4 cup of diced red onion
1 1/2 tablespoons olive oil
1/2 lime, juiced
1 teaspoon apple cider vinegar
1 teaspoon coconut milk
2 teaspoons coconut aminos
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon corriander
1 teaspoon cinnamon
1/2 teaspoon cayenne
pink Himalayan salt to taste
lime and fresh mint to garnish
In a food processor pulse the parsnip until it becomes a grain-like texture. Transfer to a large bowl. Add all remaining ingredients and mix thoroughly. Plate and garnish.
1/2 cup hemp seeds
1/2 cup of sweet peas
1/2 cup of halved cherry tomatoes
1/2 cup of yellow bell pepper
1/4 cup of raisins
1/4 cup of diced red onion
1 1/2 tablespoons olive oil
1/2 lime, juiced
1 teaspoon apple cider vinegar
1 teaspoon coconut milk
2 teaspoons coconut aminos
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon corriander
1 teaspoon cinnamon
1/2 teaspoon cayenne
pink Himalayan salt to taste
lime and fresh mint to garnish
In a food processor pulse the parsnip until it becomes a grain-like texture. Transfer to a large bowl. Add all remaining ingredients and mix thoroughly. Plate and garnish.
Friday, October 10, 2014
Sprouted Coconut-Curry Hummus and Sprouted Mung Bean-Black Sesame Crackers
Sprouty sprout sprout SPROUT! Here is a living recipe! Enjoy!
Coconut-Curry Hummus
1 1/2 cups sprouted chickpeas (about 2 days to sprout)
1/2 meat from a young coconut
1/2 water from a young coconut
1/2 a lemon, juiced
1 teaspoon coconut aminos
1 teaspoon turmeric
1/2 teaspoon garam marsala
1/2 teaspoon fennel powder
1/2 teaspoon cumin
dash of cayenne powder
pink Himalayan salt to taste
Put all ingredients in a food processor and blend until texture is smooth.
Mung Bean-Black Sesame Crackers
2 cups sprouted mung beans (about 2 days to sprout)
3/4 cup of black sesame seeds
1/2 cup chia seeds
1/4 cup dulse
1 teaspoon coconut aminos
2 teaspooons chili pepper
1 teaspoon nutritional yeast
Celtic sea salt to taste
Put all ingredients in a food processor and blend until texture is a smooth, sticky paste. Lay down wax paper in your dehydrator trays, and coat with a thin layer of the mixture (the thinner, the better). Dehydrate at about 109 degrees for 4 hours, then flip and dehydrate for an additional 5 to 6 hours. Break into chip-sized pieces and serve with hummus!
Coconut-Curry Hummus
1 1/2 cups sprouted chickpeas (about 2 days to sprout)
1/2 meat from a young coconut
1/2 water from a young coconut
1/2 a lemon, juiced
1 teaspoon coconut aminos
1 teaspoon turmeric
1/2 teaspoon garam marsala
1/2 teaspoon fennel powder
1/2 teaspoon cumin
dash of cayenne powder
pink Himalayan salt to taste
Put all ingredients in a food processor and blend until texture is smooth.
Mung Bean-Black Sesame Crackers
2 cups sprouted mung beans (about 2 days to sprout)
3/4 cup of black sesame seeds
1/2 cup chia seeds
1/4 cup dulse
1 teaspoon coconut aminos
2 teaspooons chili pepper
1 teaspoon nutritional yeast
Celtic sea salt to taste
Put all ingredients in a food processor and blend until texture is a smooth, sticky paste. Lay down wax paper in your dehydrator trays, and coat with a thin layer of the mixture (the thinner, the better). Dehydrate at about 109 degrees for 4 hours, then flip and dehydrate for an additional 5 to 6 hours. Break into chip-sized pieces and serve with hummus!
Wednesday, October 8, 2014
Raw 7 Layer Dip and Sprouted Chickpea-Sweet Potato Chips
Firstly, I want to admit that the refried bean layer of this recipe was very highly influenced by Dan the Life Regenerator's black refried bean recipe. If you don't know it, check it out. It was delicious.
Secondly, these recipes can start to become about habits and planning for the future. They are good lessons actually. Sprout something. Soak something. You might not know how you are going to use it, but you will and it will stop you from eating crap.
Sprouted Chickpea-Sweet Potato Chips
1 cup sprouted chickpeas (2 or 3 days to sprout)
1 sweet potato, peeled and cubed
1/4 cup of flax seeds
2 tablespoons water
1/4 cup onion
1 teaspoon cumin
1 teaspoon paprika
pink Himalayan salt to taste
Combine all ingredients in a food processor and blend until smooth (this may take awhile). Lay down your mixture on a wax paper sheet on your dehydrator tray. Dehydrate for 4 hours, then flip and dehydrate for another 4 hours.
7 Layer Dip
Bean Layer
1 cup sesame seeds
1/2 cup hemp seeds
1 tablespoon water
1 1/2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon cumin
1/2 teaspoon paprika
pink Himalayan salt to taste
Blend all ingredients in a food processor until smooth. Add additional liquid if needed.
Guacamole Layer
1 avocado
1/2 lemon, juiced
1 teaspoon coconut aminos
pink Himalayan salt to taste
Mash all ingredients together in a small bowl.
Sour Cream Layer
1 cup soaked almonds (soaked overnight)
1/2 lemon, juiced
1 tablespoon hemp milk
1 teaspoon truffle oil
pink Himalayan salt to taste
Blend all ingredients in a food processor until smooth. Add additional liquid if needed.
Additional Layers
nutritional yeast
lettuce
tomato
onion
chili pepper to garnish
Select either a medium-sized pan or two small bowls. Starting with the refried bean layer, work your way up making a smooth, thin layer for each. Once you have finished the last layer sprinkle with chili pepper and serve with chips. This dip also goes well with cucumber slices, bell pepper, celery or carrots!
Secondly, these recipes can start to become about habits and planning for the future. They are good lessons actually. Sprout something. Soak something. You might not know how you are going to use it, but you will and it will stop you from eating crap.
Sprouted Chickpea-Sweet Potato Chips
1 cup sprouted chickpeas (2 or 3 days to sprout)
1 sweet potato, peeled and cubed
1/4 cup of flax seeds
2 tablespoons water
1/4 cup onion
1 teaspoon cumin
1 teaspoon paprika
pink Himalayan salt to taste
Combine all ingredients in a food processor and blend until smooth (this may take awhile). Lay down your mixture on a wax paper sheet on your dehydrator tray. Dehydrate for 4 hours, then flip and dehydrate for another 4 hours.
7 Layer Dip
Bean Layer
1 cup sesame seeds
1/2 cup hemp seeds
1 tablespoon water
1 1/2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon cumin
1/2 teaspoon paprika
pink Himalayan salt to taste
Blend all ingredients in a food processor until smooth. Add additional liquid if needed.
Guacamole Layer
1 avocado
1/2 lemon, juiced
1 teaspoon coconut aminos
pink Himalayan salt to taste
Mash all ingredients together in a small bowl.
Sour Cream Layer
1 cup soaked almonds (soaked overnight)
1/2 lemon, juiced
1 tablespoon hemp milk
1 teaspoon truffle oil
pink Himalayan salt to taste
Blend all ingredients in a food processor until smooth. Add additional liquid if needed.
Additional Layers
nutritional yeast
lettuce
tomato
onion
chili pepper to garnish
Select either a medium-sized pan or two small bowls. Starting with the refried bean layer, work your way up making a smooth, thin layer for each. Once you have finished the last layer sprinkle with chili pepper and serve with chips. This dip also goes well with cucumber slices, bell pepper, celery or carrots!
Tuesday, October 7, 2014
Orange Sesame Bok Choy Salad
Looking at some food pictures recently I noticed that I haven't been posting enough of my green recipes. Usually I think people just don't care as much about those recipes and I imagine the song from The Simpsons, "You don't make friends with salad." Well, they must be making the wrong kinds of salad then because quite often the salads are the best part of my meals! So here's some green for you... dig in!
1 head of bok choy
1 orange
1 purple bell pepper
1 cup sprouted mung beans
1/4 cup black sesame seeds
1 tablespoon coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon hemp oil
1/2 teaspoon chili pepper
1/2 teaspoon cayenne pepper
pink Himalayan salt to taste
Peel and chop orange. Chop bok chop and bell pepper. Combine all ingredients in a large bowl. Mix well and allow to marinate for about 10 minutes before serving.
1 head of bok choy
1 orange
1 purple bell pepper
1 cup sprouted mung beans
1/4 cup black sesame seeds
1 tablespoon coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon hemp oil
1/2 teaspoon chili pepper
1/2 teaspoon cayenne pepper
pink Himalayan salt to taste
Peel and chop orange. Chop bok chop and bell pepper. Combine all ingredients in a large bowl. Mix well and allow to marinate for about 10 minutes before serving.
Monday, October 6, 2014
Raw Parsnip Chips
So, we finally got a dehydrator! Not a very expensive one, but a simple one to suit our needs. I have been putting off getting a dehydrator because you should have liquid in your foods! If you are eating nothing but dehydrated food, you are probably dehydrated yourself! BUT there are times when you would like a cracker to dip in your salsa or some kind of wrap or bread to hold your juicy sandwich. I have been purchasing store-bought raw crackers, wraps, and cookies, which are quite often $7 for a relatively small amount. I finally caved when my husband offered to buy us a dehydrator at a good deal and I played with it all weekend. Remember as you dehydrate foods to drink a lot of water and do not dehydrate EVERYTHING! Here is a recipe for my my first dehydrating experiment!
1 large parsnip (the bigger, the better)
1 tablespoon olive oil
1/2 a lemon, juiced
1 teaspoon hemp milk
1 small handful of finely chopped mixed herbs (I used parsley, dill, and sage)
pink Himalayan salt to taste
Using a mandolin, slice the parsnip into thin discs (the thinner the better). In a bowl, mix parsnip slices with remaining ingredients. Lay flat on dehydrator sheets, spacing out evenly. Dehydrate at 109 degrees for roughly 10 - 12 hours (check often for your desired chewy/ crispy preference).
1 large parsnip (the bigger, the better)
1 tablespoon olive oil
1/2 a lemon, juiced
1 teaspoon hemp milk
1 small handful of finely chopped mixed herbs (I used parsley, dill, and sage)
pink Himalayan salt to taste
Using a mandolin, slice the parsnip into thin discs (the thinner the better). In a bowl, mix parsnip slices with remaining ingredients. Lay flat on dehydrator sheets, spacing out evenly. Dehydrate at 109 degrees for roughly 10 - 12 hours (check often for your desired chewy/ crispy preference).
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