posts tagged "recipes"
My morning juice. If only I had some green eggs and ham….salivating.
Taste Rating: True essence of a green drink. I could definitely taste the kale and celery. 3 out of 5 stars
Ingredients: (it’s called Gena’s Classic Green Juice)
1 green apple
1 inch ginger
5 large stalks of celery
5 stalks kale
1 large handful of parsley
1 cucumber
Kale Walnut Apple Salad
Mix: Romaine lettuce, kale, sliced green apple, sliced dried apricot, chopped raw walnuts, raw sunflower seeds
Dressing: process 1/4 c apple cider vinegar, juice of half a lemon, and 2 cloves of garlic
MMMMMmmm!
Chana Masala (fatfree)
1 1/2 cups onions, chopped
1 1/2 t cumin seeds
4 cloves garlic, pressed
1 T ginger root, grated (or 1t dry powder)
1 t coriander (powder)
2 t turmeric
1/2 t paprika
2 cups tomato, chopped (fresh or canned)
1 t salt (optional)
1 t cayenne pepper (or less)
1/2 t lemon juice
2 cups chickpeas (garbanzo beans), cooked or canned
water
In medium skillet over medium heat, sauté onions in a small amount of water until transparent, stirring frequently. Let water evaporate until pan is fairly dry, then stir in cumin seeds and cook until they are lightly toasted. Stir in pressed garlic and cook, stirring, until fragrant, approx. 2-3 minutes. Add ginger, coriander, turmeric and paprika. Cook, stirring until toasted.
Stir in tomatoes, salt and cayenne pepper and cook 2 to 3 minutes more. Stir in lemon juice, cook a few seconds, then add chickpeas. Stir well, adding water as needed to thin a bit. Final consistency should be thicker than a soup, more like a thick stew.
Cover and cook 5 to 10 minutes on low heat. Serve with rice or Indian breads. Makes 2 – 4 main-dish servings.
Try it with this Pita Bread.
Raw blueberry ‘cheesecake’!
(apologies for the crappy photography. This was the last slice and I didn’t feel like making it all fancy looking).
It was a huge hit at my boyfriend’s easter dinner! :)
Recipe: (I don’t really measure anything exactly, so this is my rough guess)
Crust: (make this first)
- 2 cups raw walnuts
- 10 medjool dates (I’m not sure how many I added, just keep adding them until you get a crumbly mixture)
- Put everything in a food processor and pulse until crumbly
- Press crust into the bottom of a spring form pan
Filling:
- 1 1/2 cup raw cashews (soaked for a half hourish)
- 1 cup of macadamia nuts
- 1/2 cup raw agave nectar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 3 or 4 cups of fresh blueberries
- 3/4 cup coconut oil, melted
- Put everything in a blender and blend until smooth and creamy.
- Pour filling on top of the crust, level with a spoon or spatula thingy.
- Let set in the fridge (NOT FREEZER) for at least 4 hours
And enjoy! :)
Oat & Flaxseed Crackers! (Vegan)
1 cup of oat flour (or grind rolled oats)
4 tbps of grind flaxseeds
Salt to taste
1 cup of water
Seeds (I used sesame)
Vegetable oil for the baking tray—-
1. Mix all the ingredients, except the seeds, and let it rest for five minutes, until the flax absorb the water and make it homogeneous.
2. Put the mix in a pre-greased baking tray, spread and flatten with a silicone spatula (leave a small space from the baking tray, so the crackers won’t burn)
3. Sprinkle it with the seeds and use the spatula to cut small squares (I cut 20 squares).
4. Bake 60min at low heat or until the crackers turn brown and crispy.Makes 20 crackers, about 25 calories each.
This is a really easy and simple recipe, and although I think I can make improvements, they are already delicious. Enjoy!
Today I made protein bars, yay! They are vegan and absolutely delicious.I’m sorry but my canon broke so my camera phone will do the job for now.
For twelve bars I used
200g of dried organic apricots
300g of pitted dates
150 g of cashew nuts
50g of pumpkinseeds
30g of hemp protein or other protein powder
Zest from two limes and juice from two limes
Chili powderI’m too lazy to write how to do it, but basically mix the apricots with the dates with a mixer to a smooth texture, don’t worry it may take some time to get the right texture. Stir in the cashews and pumpkinseeds along with the hemp protein. Add the lime juice and zest and the chili powder. Stir until well combined. Spread the batter in to a baking dish, which is covered in parchment paper. Place in fridge for 1 hour, then cut into bars. Store in an air-tight container in fridge, will keep around for 1 week
Juice Your Face Off: Trio.
Yesterday, after my treatment and a 3-hour nap, I found some peace in juicing. That’s not normal, is it? Anyway, I wanted to juice some fruits. I love summertime fruits and am diving in head-first.
The lack of winter we had in NJ has allowed for summer fruits to come forward quickly. I…
My first batch of kale chips, which are 1000% more awesome than I expected.
1 bunch of red kale
4 tbsp olive oil
4 tbsp Bragg’s liquid aminos
4 tbsp nutritional yeastMix it all up up and dehydrate overnight. They melt in your mouth.
raw arugula pesto
based of the recipe on pg 206 of rawsome by brigitte mars
1 c walnuts (soaked overnight, rinsed)
3 c arugula chopped
5 cloves of garlic
3/4 c amazing olive oil
1 tsp salt
puree and mmmm !
Mean Green Juice Recipes
No doubt that the healthiest juices are the ones that contain greens. Green leafy vegetables contain the most vitamins and nutrients, and you’ll feel almost instantly better after drinking a green juice. Many of my readers have been asking me for green juice recipes and in particular the “Mean Green” juice recipe made by Joe Cross in the movie Fat, Sick and Nearly Dead.
Typically the guidelines for making green juice is 60% dark green leafy vegetables and 40% other vegetables/fruits. You can try variations of any of the green recipes until you find one that suits your needs and tastes. For a juice cleanse you’ll drink approximately (4) 16-20 ounce drinks per day. If you are making a whole day’s worth of juice at one time, keep the extra juice in a tightly sealed container in the fridge. Here are some recipes to get you started.
Mean Green Juice (original)
This is the official recipe used by Joe Cross and Phil Staples according to the Reboot Program.
6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger
Mean Green Juice #2
handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber
Mean Green Juice #3
2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach
Mean Green Juice #4
1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya
NOTES FOR MAKING JUICE
- peel or slice off lemon rind leaving some of the white pith
- to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
- wash all vegetables and fruits before making juice
- buy organic if possible
