Tuesday, March 24, 2009
Blend one cup water w/ 5 large ice cubes
Blend in 5 ripe organic bananas
Blend in 10 ripe strawberries
Blend in 2 sticks of celery
Breakfast Blend - found here
2 cups of grapes, with seeds
slice of cantaloupe about 2 inches wide, with seeds
1/2 avacado (you can include the seed if you have a REALLY good blender, but we don't include it)
1 pear, cut in pieces
about one cup of spinach, kale, or collards (NB: cruciform vegetables, eaten raw, are not recommended for people with thyroid problems. Spinach is O.K.)
2 tablespoons of flax seeds ( you can also add oatmeal, wheat berries, or whatever )
1 scoop of protein powder of your choice
1 raw organic egg
a handful of ice cubes
You may want to sweeten it, with whatever you like for sweetener
We put some frozen fruits, such as blue berries, strawberries or raspberries in place of ice cubes sometimes; cucumber is very good in it; pineapple is great; mango is often in the mix
Basically use your imagination
We blend this in a BlendTek on the "Whole Juice" setting, and don't have to worry about the timing. It always works, but in other machines, you want to check the texture to match what you want.
This thing perks up your morning a great deal.
2. RE: is there raw cheese
Apr 21 2008, 2:01 PM EDT | Post edited: Apr 21 2008, 2:01 PM EDT
2 cups sunflower seeds, soaked for 2-4 hours, sprouted of you like, either is fine.
1 cup pine nuts
2 lemons, juiced, all lemons are different alter to your own taste
⅓ cup raw olive oil
1 bunch of spring onions (aka green onions)
1 tablespoon raw salt
In your food processor process the dry ingredients (sunflower seeds, salt and pine nuts) until a fine meal. Then add lemonjuice and olive oil. Process again until smooth, Scrape off sides as needed. Get it so it is rolling as it moves around your processor. Add a little water slowly at this stage to keep the mixture rolling and rolling. Process until smooth yet very thick. Dont be scared to let it go for ages, the longer it goes the creamier it is. Then at the end add the spring onions, everything except the roots, process slightly to break down spring onions. Allow to stand for 30 mintues. If you taste it while it is being made or roght after, expect the lemon to stand out. It dies down after it has sat for a while.
You can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta etc.
Cucumber Curry Salad
1/2 C olive oil
1/3 C honey (start small and add to taste)
2 T curry powder
1 T salt
juice of 1 lemon
1/2 bunch cilantro, chopped
1/2 red onion, finely chopped
1 bunch spinach
2 cucumbers, sliced
1/2 C cashews, chopped
Ice cream potential
Almond Milk Recipe
Cool, creamy and refreshing, use this almond milk drink recipe as a base for a raw foods diet drink or a raw foods diet frozen dessert!
As a milk substitute try making almond milk by blending almonds soaked overnight (1.5 cups) with ½ teaspoon vanilla and 2.5 cups water and then straining. You can even then freeze it in an ice cream maker to create “ice milk.”
Minty Fresh Smoothie Recipe
Cool, and refreshing for sure--try this delicious and power-packed mint smoothie!
2 medium bananas
1 medium cucumber
2 tbs fresh basil
1 tbs fresh mint
2 small peaches or 1 apple
Put all ingredients in blender, and create a creamy and delicious smoothie!
Need a Dehydrator
Veggie Burger Recipe
Tasty, tempting, and oh so delicious! Try this phenomenal raw food diet veggie burger recipe!
1 large red onion
1 large bell pepper
1 small head cauliflower
1 lg. stalk broccoli
1 C almonds, soaked 12-24 hours
1 C sunflower seeds, soaked 5-6 hours
1/4 C sesame seeds, soaked 5-6 hours
5 cloves garlic
2 T Braggs or to taste
1 t cumin
2 T dried Cilantro or 1-2 C fresh Blend all of the above ingredients and seasonings in a champion juicer with solid plate, or a food processor. This blended food is your patty mixture. Form and put 1/2" thick patties on a teflex sheet and place trays in dehydrator. Dehydrate at 105 degrees for 8-12 hours or until desired texture is obtained. Flip your burgers after 4 hours and remove teflex sheets, continue to dehydrate for 4-5 hours or until desired moisture is obtained.
Butternut Squash Soup Recipe
End your day perfectly by using the perfect recipe of butternut squash soup still containing your raw foods diet!
3 cups Butternut Squash, peeled, seeded and chopped
1 mango, cubed
2 teaspoons curry
4 cups orange juice
½ cup honey or dates For garnish:
1 plantain or banana, sliced
½ cup chopped mint
A pinch of minced jalapeno
1 mango, seeded, peeled and diced In a blender, combine the butternut squash, mango, curry, orange juice, and honey or dates and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango. Serve immediately after blending. Serves 4 people.
Monday, January 19, 2009
Jacki's family recipe for Spaghetti and Meatballs.
Fantastic, really yummy. I used turkey meat for the meatballs, and they don't stick together as well, but they were yummy.
Jen's recipe for Roasted Red Pepper Chicken.
As this recipe is so very close to my Buffalo Chicken dip, I realized you could probably make this with a number of different dressings. Italian dressing - marinate chicken and use Romano cheese. My sister does something very similar with mayonaise and broccoli. Yea, there are so many options with these basic ingredients; cooked chicken breast, cream cheese, shedded cheese, dressing, veggie. Mix and bake until bubbly.
I used a turkey breast, boiled with seasoning and added carrots, onions, potatoes until meat is cooked and carrots are soft. Separted veggies from broth and meat. Put meat aside to cool. Put veggies in glass dish. Made butter and flour rue. Added broth and half & half. Added more seasoning. Cooked until boiling then added broth to glass dish. Cut up meat added to dish. Made crust and put overtop and baked. I had so much extra veggies, meat and broth that I put another glass dish in freezer for next week - all I need to do is make a new crust.
This was so very yummy!
All are on my make again list.
Thanks to everyone that posted these gems.
Saturday, January 10, 2009
2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boling water
preheat oven t 350. Grease and flour two 9 in round baking pans. Stir sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla and beat on medium speed. Stir in boiling water (batter will be thin). Pour batter into pans and bake for 30-35 minutes.
We then made the frosting on the back of the can as well - but this time we used the 'Special Dark' cocoa.
1/2 c butter
2/3 c Special Dark cocoa
3 c powdered sugar
1/3 c milk
1 tsp. vanilla
Melt butter and stir in cocoa. Alternately add powered sugar and milk, beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla.
Moist and delicious.
Thursday, January 8, 2009
I gave up red meat 20 years ago and have never looked back, so I have to get a bit creative with turkey and chicken. One day, many long years ago I had a craving for one of those double burgers that the place with the golden arches sells ... you know the one. I found a recipe and I attempted to recreate using 'healthier' alternatives.
Honestly, this isn't as hard as it sounds...the trick is to cut, cook and assemble in the same manner.
The recipe: two whole beef patties, special sauces, lettuce, cheese, pickles, onioins on a sesame seed bun.
My healthly version, lean ground turkey, whole grain bun, low fat thousand island dressing, Land of Lakes American Cheese cut thin (I really want to try some soy cheese or something else here like a colby cheese but I can't cut it thin enough). I need a deli slicer (remember that Sienfeld episode). I buy the big dill pickles and slice them myself. I used head lettuce this time but I want to use some really healthy greens or bean sprouts would be awesome substitute - it really depends upon how closely you want to achieve that same TASTE.
I recommended a total preparation first.
Finely chop the onions.
Slice pickles THIN.
Cut top of large buns in half (to make a triple decker) and toast buns.
Shred lettuce (finely)
Toast buns - you can use butter on a griddle or frying pan but I don't bother. I just put them in the toaster/toaster oven and brown them lightly (less fattening).
Make thin hamburger patties (flat and THIN I tell ya). Then begin cooking your burgers (be careful - turkey meat is sticky so the thinner the burger the harder it is to remove from the surface in which you fattened the heck out of it ... better to use a turner to scrape it up rather than handling). I guess you can use salt and pepper and/or season salt on your burgers while they are cooking; I don't bother because there is enough salt in the cheese, pickles and dressing (err special sauce).
Assemble all ingredients in the correct order.
I realize now that I assembled this all wrong. UGH.
Tuesday, January 6, 2009
2-3 large boiled chicken breasts
(or bake at a very low heat, 300 for 40 minutes until cooked by not brown)
1-2 bricks of cream cheese
1/2 large bottle of Franks Hot Sauce (NO SUBSTITUES)
1/2 bottle (or more) of Blue Cheese or Ranch salad dressing
(I prefer the Blue Cheese, it's a richer taste, even if you do not like Blue Cheese this is really good)
2 cups of shredded cheddar cheese
Let chicken cool before cutting it up into small shreds. I shred my chicken so that you can dip with Tostitos. Put in large bowl and cover chicken COMPLETELY with Franks Hot Sauce (I usually use a little more than ½ of the large bottle).
Put chicken in the frig to marinate for about an hour (sometimes I do this the night before so it has a lot of time to marinate).
Place 1-2 blocks of cream cheese in pot on low heat or in the crock pot (or microwave it to soften) and simmer on LOW! When the cream cheese is mostly soft add about ½ bottle of blue cheese dressing or ranch and stir until blended.
If using a crock pot, add chicken and cheddar cheese and cook until bubbly.
I prefer this baked so I mix chicken and cream cheese mixture in a glass baking dish and top with shredded cheedar cheese. Cook at 350 for 20-30 minutes or until bubbly.
Serve with Tostitos or corn chips or melba toast - whatever you want.
The smaller the chicken the easier it is to use with tortilla chips so if using something other than chips like melba toast you can cut your chicken up larger.
Everything is to taste … want it hotter, add more Franks, want it cheesier add more cheddar, want it creamier add more cream cheese. This is very forgiving. I never measured anything and it usually turns out pretty darn awesome. You really can’t mess this up too much.
BUT YOU HAVE TO USE FRANKS – not Tabasco!
The girlys LOVE oreo cookies, and from what I hear, these are pretty spectacular (my taste buds were gone when I made these so I personally did not taste them).
I found this recipe on SmittenKitchen.
I reduced the sugar for the cookie as Deb suggests by 1/2 cup.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hersheys)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (I used only 1 cup)
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
For the cookies:
Preheat to 375 degrees.
Mix the flour, cocoa, baking soda and powder, salt, and sugar.
Add butter and egg.
A dough-like mass will form.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart.
Flatten the dough with moist hands.
Bake for 9 minutes.
For the cream filling:
Mix butter and shortening at low speed, beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies:
You could use a pastry bag but I used a knife.
Mine were not nearly as lovely as Deb's but they were tasty (again, from what I hear) and they were pretty easy.
Gluten-free version is available here at Hey, that tastes good!
Definitely on my list to make again and again.
Thursday, November 6, 2008
Leite’s Consummate Chocolate Chip Cookies
2 cups minus 2 tablespoons or (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or large chips (w/60% or more cacao content)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and try to incorporate them without breaking them. Press plastic wrap against dough and refrigerate for about 24 hours. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop out generous golf balls size onto baking sheet. Sprinkle lightly with sea salt and bake at 350 degrees until golden brown but still soft, 18 to 20 minutes.