Carrot Apple Grapefruit Ginger Juice

 This juice is so good, it doesn't need an intro.  Just go make it. Really.

What You’ll Need:
3 carrots
1 grapefruit
1 pink lady apple
1 inch long chunk ginger
1 teaspoon honey (optional)

What you’ll do:

Peel grapefruit. Cut carrots and apple into chunks. Cut chunk of ginger.

Throw all into your juicer or Vita-Mix. Blend until mixed -unless you want to make crackers with the pulp.  If you do, read the note below.

*If you decide to reserve the pulp for raw cracker dough, then you might want to blend the carrot and apple first, strain and reserve pulp, then add the rest of the ingredients to your carrot apple juice, blend, then strain again.

Romaine 'Tacos'

Romaine lettuce leaves have a perfect boat like shape and are ideal for holding a generous scoop of my favourite guacamole. While I eat 4 -6 of these 'tacos' for a meal, they would definitely make a tasty light lunch or appetizer as well.

What you'll need:

Organic fresh Romaine leaves

Avocados

Tomatoes

Cucumbers

Mangos (preferably Champagne/Atulfo)

Onions or scallions (or both)

Cilantro

Garlic

Lime

Sea Salt

Jalapeños( optional )

Prep:

Cut your Avocados and mash to desired consistency. Depending on your own preferences, mince your veggies to a size of your liking, then throw 'em all in a bowl. (See links below for Mango and Avocado Cutting tips and photos). Slice limes in half, and use a fork to juice them - directly into the bowl. I would start out with one half a lime, and add more as your taste buds require. Mix well, add salt and Jalapeños to taste. Fill your romaine shells and enjoy!

http://homecooking.about.com/od/howtocookbasics/ss/cutmango.htm

http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/

Gourmet Baby

My friend Becky recently asked me about how to make baby food for her little girl. I am thrilled that so many families are taking their childrens nutrition into their own hands, exactly where it belongs. I made baby food for all three of my kiddos, and to this day they are still amazing eaters. Disclaimer - if you want your kids to eat healthy, you must model behaviour for them. If you're chowin' on brownies and fries for lunch, don't expect your little one to happily sit there eating his/her carrots...come on now.

Making your own baby food is simple, environmentally friendly, economical and most importantly, much healthier for your precious ones than jarred food will ever be. Another advantage is that you know exactly what you are feeding your child and you can pronounce all of your ingredients.

First step?
Choose fruits and vegetables that are organic and in season for optimal flavor and nutrients.

Keep in mind that when introducing new foods to your baby it is wise to start with one individual fruit or veggie and then introduce a new food every 3-5 days. I was always a little more cautious and waited a week. This allows parents to check for any food sensitivities, and baby to 'get to know' and thoroughly enjoy a certain food.

Here are some of my little one's favorite first foods; bananas, butternut squash, sweet potatoes, green beans, blueberries, avocados. Oh, and just you wait till you start combining fruits with other fruits or veggies with other veggies…you and your baby will have so much fun!

What you’ll need:
Fresh fruit or veggies
Food Processor
Ice cube trays or other eco friendly storage containers, if storing

Cook your veggies and/or fruit, I prefer steaming them, in order to retain more of the nutrients.
When done steaming, put cooked veggies or fruit into food processor and puree until smooth.

*If you have a Vita-mix and you prefer to retain all the nutrients, minerals and enzymes in your babies food, then make it raw. Skip the stove, and just throw your fruits and/or veggies in the Vita-mix and process until you reach the desired consistency. Remember, the Vita-mix can cook food, so if you don't want it cooked, don't process your food for too long.

Voila!! You have a gourmet meal for your little one, and it's fresh!!!

Made extra? Perfect. Put pureed food in eco friendly containers (see link for ideas), and freeze. You can keep these extras for three months in the freezer.... but remember, fresh is always best.

Link for Eco friendly containers:
http://lifewithoutplastic.com/boutique/food-storage-c-66.html

Portobello Mushroom Burger

What can I say about this mock 'burger' ? Well, it's definitely not a burger. But it certainly looks like a burger.... right? Portobellos make the perfect buns, don't they? If only I brushed them with a bit of olive oil and sprinkled some sesame seeds on top.... oh well, there is always next time. Hey, you can still do it.

This just may be one of my 'top 1o' favourite 'living foods' recipes. I adore Portobello Mushrooms. They go perfectly with our Sun-dried Tomato Cashew Pate and a drizzle (or two) of our classic Original Pesto. Top it off with some mixed greens and fresh cherry tomatoes, add some onions and sliced Avocados and you have yourself a beautiful, nutritious and tasty meal.

Oh, and don't forget, you are what you eat! Seriously, it's true. What's your body made of?

What you'll need:

'Burger':
2 Medium - Large Portobello mushrooms
optional olive oil brushed on top, sprinkle with sesame seeds.

Sun- Dried Tomato Cashew Pate:
Raw Cashews - I don't know how many....I don't measure for raw foods recipes. Throw about a 1/2 cup into a food processor.

Add the following:
One or two cloves of Garlic. Start with one, taste, adjust. You can always add more, but you can't take it away. Use the same principle for the rest.

a dash or two of Sea Salt.
a dash or two of Pepper.

Sun - dried Tomatoes - start with about 7, than taste and add more if you want

Olive Oil - start with a drizzle or two... add more if you need/want to.

Note, If you are using Sun-dried tomatoes in a jar with olive oil, you may not need to add anymore oil.

Process all until you like the consistency and flavor. If you want it thinner, add more olive oil. If you want it thicker, add more nuts. Raw food is sooo easy!

Toppings:
Avocados
Mixed Greens
Cherry Tomatoes
Sliced Onions

Original Pesto Recipe -See former post

Snack Time. J & J Date Bars

So, you want a snack that’s sweet, but healthy....good luck with that. No, we're kidding. We’ve got something to satisfy your sweet tooth, and it’s healthy too.
J and J Date Bars are a great snack for anyone. I knew if my kids would eat them, they would definitely pass the kid test, but what about someone who is not raw, vegan, nor vegetarian? Would they like them? To find out,I did what any rational adult would do; I experimented on my friend, whose diet does not fit into the aforementioned categories. The results? She absolutely raved about these bars. After she tried the first one and loved it, I was inspired to bring her more. So Krystal, thank you for being my fearless taste tester, and without further ado, here are the recipes as promised. Oh, and don’t worry Krystal, next time I make a batch- I’ll bring some in for you.

Cashew Crunch

What you’ll need:

2 handfuls of raw cashews
Pinch of sea salt
8 – 10 dates

Grind cashews and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Cherry and Almond Tart

What you’ll need:

1 – 2 handful(s) of raw almonds
1 – 2 handful(s) of dried cherries
Pinch of sea salt
8 – 10 dates

Grind almonds, cherries and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Peanut Buster

What you’ll need:

1 – 2 handful(s) raw peanuts
Pinch of sea salt
8 – 10 dates

Grind peanuts and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.



Pecan Pie

What you’ll need:

1 – 2 handful(s) raw pecans
1 – 2 handful(s) raw almonds
Pinch of sea salt
8 – 10 dates

Grind pecans, almonds and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Coconut Pie

What you’ll need:

1 – 2 handful(s) raw almonds
1 – 2 handful(s) raw cashews
1 handful of raw coconut flakes
Pinch of sea salt
8 – 10 dates

Grind almonds, cashews, coconut and salt in your food processor till desired consistency, I prefer mine ground into small pieces rather than chunks. Add dates and grind until the mixture forms into one large ball.

Remove and form into small bars or rounds. Eat immediately or put in fridge to harden and enjoy later.

Variations:
Substitute dry fruit in recipes for any of your favorites; apricot, blueberry, cranberries, strawberries, you name it. These bars are versatile, so go crazy making your own creations,

Chocolate lover? Just add cocoa to create a simply divine treat...Chocolate Covered Cherry, yummy!!

And, for those of you foodies who are interested in raw recipes, these bars make an amazing pie crust.

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Summer Corn Salad

Ahhh Summer Corn Salad. Ok, so it's not just for the summer- but it sounded good. Anyhow, whenever you can get your hands on some fresh ears of corn, you are in luck!

I have adapted this recipe from a friend (thanks Sarah) and it truly is the most simple and flavourful dish! I ate the whole bowl for lunch this weekend. Yup, all three ears of corn by myself! Ok, I shared a tiny bit with Jessie and a bite or two with my daughter :)

Ingredients:

3 fresh ears of Corn, shaved
One Lime juiced,
Handful or two of Cherry tomatoes, cut in half or chunks
1 medium Portabello mushroom, cubed
3 Scallions, sliced thin
Sprinkle or two of Sea Salt
Sprinkle or two or fresh ground pepper

Preparation:
Shave corn into bowl. Juice lime into bowl.
Add tomatoes, mushrooms, scallions, sea salt and pepper.
Mix and taste. Add more of whatever you like.
Let sit and absorb flavors, or enjoy right away!

Come to think of it, some fresh Garlic might be nice. Maybe even some fresh cilantro! I'll have to try it next time.

What a refreshing pick for a picnic :)

StRAWberry Oatmeal!

I know, I know, for those of you who are new to raw foods recipes, this seems a bit ... strange. I totally understand. But, I've been asked time and time again to provide friends with sample menu's of my daily meals, so I couldn't not post it. It's an easy and deliciously satisfying breakfast. Plus, it's also incredibly nutrient dense!

Somewhere, sometime I promise to post info on the benefits of a living foods diet, but for now...I only want to focus on taste!



Ingredients:

Raw Oat Groats - (1- 2 cups) You can purchase these from a whole foods market in their bulk section. These are what the rolled oats look like before being flattened, steamed and toasted.

Sea Salt - pinch

Your choice of sweetener - couple of tablespoons should do. Use honey, dates, or Yacon Syrup if you want to keep it truly raw. If you don't care so much, you can use Maple Syrup.

Vanilla Extract or Vanilla Bean - Tablespoon or two, or a half vanilla bean pod (only use if you have POWERFUL blender or food processor)

Fresh Strawberries - however many you choose. I used about three large strawberries.

Preparation:

Put raw Oat groats in a glass or stainless steel bowl, cover with water and soak overnight.
In the morning, rinse well and do a taste test for consistency of groats. They should be chewy by now. If you want them softer, soak some more and test occasionally. If you have a really powerful blender or food processor (like a Vitamix or Kitchen Aid) then go ahead and drain the oats and place in blender or food processor. Add remaining ingredients and blend till smooth and creamy. Or, don't - you can just place the oats in a bowl and add your sweetener, vanilla and tiny pinch sea salt. Mix well. Cut up fresh strawberries and garnish. Enjoy!

Nut/seed milk pulp creation

Now that we have told you how to make your own nut or seed milks, you're asking, "what do I do with the pulp you had me reserve?". Well, here is one of the latest raw nut/seed milk pulp creations, inspired by the recent Sweet Potato Pumpkin Soup.

This is a simple, yet tasty way to utilize the reserved pulps, so you don't have to waste your food or money. I don't have a name for it as of yet, and I really dislike naming things 'mock' this or 'mock' that. If I were to follow the typical 'Raw Food Recipe' trends, I would probably name it something like 'Mock Pumpkin Cheese Gnocchi'. However, I feel that this tends to give us a false conception of what the recipe should taste like and does not do justice to our palette or the food. Therefore, I believe that living food recipes should be in a category all their own. So if this looks interesting enough for you to try, let me know what you think... help me name it.

Ingredients:
Reserved pulp from nut or seed milk ( especially tasty if you use the Pumpkin Spice Milk in the Sweet Potato Pumpkin Soup recipe)
Fresh ground pepper to taste
Sea Salt to taste
Nutritional Yeast to taste
A couple of shakes of all should do. Again, taste it as you go. Start little and add more in small increments. When it comes to raw food, use the KISS principle ( Keep It Simple Silly).

When you are happy with the flavor, mold the pulp into little gnocchi shaped balls, or whatever you like. If you have a dehydrator, and have some time to wait before you eat, go ahead and put them in on low for a while. Slightly hard on the outside, chewy on the inside is PERFECT. If you are like me, and don't want to wait, no big deal- just arrange on a bed of mixed greens and add the Sweet Potato Pumpkin Soup as a sauce and enjoy right away.

Sweet Potato & Pumpkin Soup

A recent creation- this soup is creamy, sweet, savory and incredibly easy!







Ingredients:

1 1/2 cups Pumpkin Spice Milk (recipe to follow)
2 Medium Sweet Potatoes
1/4 Tsp Sea Salt

Blend all till creamy and smooth in Vitamix.

Pumpkin Spice Milk ingredients:

1 Cup Raw Pumpkin Seeds (also known as Pepitas)
4 1/2 Cups Water
Pinch Sea Salt
1/4 Tsp Pumpkin Pie Spice
4 Tbsp Raw Honey (+/-)

First blend seeds with water, then strain through nut milk bag and reserve pulp.
Next, pour milk back into Vitamix and add remaining ingredients. Blend for a few seconds and taste. If you want, start off with less honey, and continue adding more until satisfied.


To learn more about the benefits of raw pumpkin seeds and raw sweet potatoes check out the links below.

http://health.learninginfo.org/herbs/pumpkin-seeds.htm

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64

* For those of you who would rather the soup be cooked, just leave the Vitamix on longer.

Granola Love

This is one of my favorite granola recipes. It's sweet, simple and totally satisfying. Mold it into a bar and eat as is, or enjoy with some nut milk for breakfast.



Ingredients:
1/4 cup Raw Cashews
1/4 cup Raw Walnuts
1/4 cup Raw pumpkin seeds (pepitas)
1/4 cup Raw Sunflower seeds
1/4 cup Raw Almonds
1/4 cup Raw Pecans
1/4 cup Sprouted Buckwheat
1/4 cup Sprouted Quinoa
1/4 cup Raw Coconut Flakes
2-3 Tablespoons Raw Cocoa Powder
1/4 cup Raisins
1/4 cup Sweet Dried Cherries
2-3 Tablespoons Raw Honey
Pinch Sea Salt


Putting it all together:

Chop the dried cherries (optional). Chop or crush nuts to manageable chunks. Put in bowl and mix in sea salt and Cocoa Powder Stir until well distributed Mix in Honey and stir until all is thoroughly coated. Love it!

You can store this in an airtight container/glass jar, or shape into bars and store in fridge or freezer.

* Note - the amounts listed are estimates. Adjust as you go. Many raw recipes are often so simple that they don't require specifics. However, for those of you (Jessie) that like exact measurements, I am working on documenting the amounts I use when creating new recipes. Forgive me.

Cashew Creme Fruit Parfaits

Simple, decadent and satisfying, a household favorite for any age. Great for breakfast, snack (or even dessert!)








Cashew Creme
4 1/2 Cups Raw Cashews, soaked for about an hour and rinsed
1 Lemon juiced
Pinch Sea Salt
1/3 Cup Maple Syrup
1/3 Cup Raw Agave
1 1/3 Cup H20 (+/-)




Variety of seasonal fresh fruit.(Photo to the right includes Bananas, Strawberries, Atulfo Mangos,and Pineapples)

Sprouted Buckwheat:
Make sure to purchase Raw Buckwheat (the dark Buckwheat is called Kashi and is not a living food)
To sprout, soak in water for 4-6 hours, drain and rinse in colander. Leave colander on a plate and occasionally rinse lightly to keep it moist (at least a few times a day). In 24 hours small sprouts should appear. If they are not visible by 36 hours, your buckwheat is dead.. try a different source. Keep the process going until the sprout is larger than the actual buckwheat. This should take 1- 2 days. After 36 hrs, unused sprouts should be refrigerated or dehydrated.

Blend Cashew Creme ingredients in Vitamix until smooth and creamy. Taste and adjust as needed. Remember that salt and lemon juice bring out sweetness. I know it sounds counter-intuitive, but if you need it a bit sweeter, try adding a tiny bit more sea salt or lemon juice.

Putting it all together:
Now that you have your delicious Cashew Creme ready and your fresh seasonal fruit cut up, you can layer the Fruit and Creme (with or without Buckwheat) as you wish.

Non Raw options:
Don't feel like waiting for the sprouts? No worries, just use Kashi or granola, or omit completely. Keep a lookout for our Raw Granola Love recipe....coming soon.

*This is a live food recipe.

Simple Nutmilk

1/2 cup Raw Nuts (almonds, brazil nuts, cashews, walnuts, or any preferred nuts)
8 Dates (to taste)

5 cups Water

Pinch Sea Salt

2 -3 Tbls. Maple Syrup (to taste)

2 Tbls. Pure Vanilla Extract

*2 -3 Tbls. Raw Cocoa Powder ( optional)

Blend all ingredients in Vitamix until smooth (note: it is not recommended for a normal household blender). Pour mixture into nutmilk bag (0r jam strainer bag) and squeeze out milk. Reserve nut pulp for other recipes. Enjoy immediately, store milk in airtight container for up to 2 - 3 days, or freeze in ice cube trays for frozen treat.