Sunday, September 18, 2011
RAW ZUCCHINI NOODLES WITH SUNDRIED TOMATO SAUCE
Make zucchini noodles with spiral slicer or vegetable peeler
SAUCE
4 ripe tomatoes, chopped
6 sun dried tomatoes, soaked for 10 minutes
1 bunch fresh basil
1/4 cup pine nuts
1/4 cup nutritional yeast
grape tomatoes for garnish
In a food processor, process tomatoes, olive oil, sundried tomatoes, nutritional yeast and basil until you have a chunky sauce. Pour over noodles and garnish with additional basil and cherry tomatoes.
Wednesday, September 14, 2011
Raw Broccoli and Avocado Mash
2 Ripe Avocados
1 Head of Broccoli
Dash of Himalayan sea salt (to taste)
Dash of White pepper
In a food processor, process broccoli and avocado until smooth. Season with the sea salt and white pepper. Serve at room tempurature.
Friday, September 9, 2011
Raw Brownies
Brownies
1 cup Raw walnuts
1 cup Pited dates
¼ cup Raw cacao powder (or cocoa)
Frosting
2 Ripe avocadoes
1 tbsp Coconut oil
¼ cup Raw cacao powder (or cocoa)
2 tbsp Raw agave nectar (or 4 soaked pitted dates)
Brownies
Process walnuts and dates in a food processor until mixture holds together, but some small pieces of walnuts remain. Add cacao powder and pulse until blended. Press into desired shape.
Frosting
In a food processor, process avocado, coconut oil, agave nectar and cacao until smooth.
Spread frosting on top of brownies. Chill for one hour, cut into squares and serve.
*Walnuts contain ellagic acid, a concern fighting polyphenal also found in pomegranates. They are also a great vegan source of Omega 3 fatty acids beneficial for brain and heart health.
Raw creamy lemon and chive Pasta
2 Zucchini, spiralized or hand grated with vegetable peeler
2 Small shallots
1 tbsp Extra virgin olive oil
2 cups Macadamia nuts
½ cup Water
The juice of two lemons
Zest of one lemon
½ tsp Himalayan sea salt
½ tsp White pepper
½ cup Nutritional yeast
2 tbsp pumpkin seeds for garnish
Pasta
Make Zucchini pasta with spiralizer or slice lengthwise with a vegetable peeler. Assemble on plate.
Sauce
Process macadamia nuts with the water in a food processor, until you have a creamy sauce like consistency. Add lemon juice, salt, pepper and nutritional yeast, and pulse to combine.
Pour sauce over Zucchini pasta. Add herbs, lemon zest and garnish with pumpkin seeds.
*Chives are a subtle herb from the allium family. They are rich in flavinoids that stimulate the production of glutathione, the livers’ most powerful antioxidant.
Raw Fruit Pie
Crust
2 cups Raw nuts (walnuts, almonds, pecans…)
1 cup Pitted dates
Filling
6 cups Fruit (Blueberries, blackberries, raspberries, peaches… or a mixture)
2 tbsp Fresh lemon juice
1 tbsp Chia seeds (if a thicker sauce is desired)
¼ cup Dates – soaked for 10 minutes
Assemble the crust
Process the nuts in a food processor until they are a fine powder. Add the dates and blend until there are no longer visible chunks of dates, and the mixture holds together when pressed. Press into a 9” pie plate, as you would any crumb crust. Place in freezer for 15 minutes while you make the filling.
Assemble the filling
Slice fruit into bite sized pieces. Place 2 cups of the fruit mixture in a blender or food processor and blend until you have a smooth sauce.
Remove crust from freezer, arrange the fruit pieces in desired patter in the crust, and pour sauce over the fruit. Chill for one hour in the refrigerator, slice and enjoy!
*This colorful raw pie is full of antioxidants! The phytochemicals in blueberries prevent the loss of nerve growth functions and enhance the body’s ability to release dopamine, an energizing neurotransmitter. Strawberries contain quercetin a flavinoid that provides some protection against UV light.
Thai Squash and Peanut Soup
1 tbsp Coconut oil
¾ cup Peanut butter
1 Butternut squash, cut into large chunks and roasted
1 can Coconut milk
1 cup Vegetable broth or water
1 tsp Red pepper flakes
¼ cup Thai basil (regular sweet basil can be substituted)
2 tbsp Sea salt (I like Himalayan pink), reserve 1 tbsp for garnish
2 tbsp Pumpkin seeds or chopped peanuts for garnish
Cut squash in half and roast until tender (about 40 min on 350F), place the squash “cut side” down in a pan with the coconut oil.
Meanwhile, whisk together the coconut milk, vegetable broth and peanut butter in a large sauce pan. Bring mixture to a boil. Scoop out the roasted squash and add to soup mixture. Blend with handheld blender and blend until smooth. Add red pepper flakes and basil, heat for another 5 minutes on medium heat.
Garnish with the pumpkin seeds (or peanuts) and basil. Serve warm.
*This creamy Thai inspired soup is a delicious blend of sweet and mildly spiced flavors. Thai basil adds a more authentic flavor if you can find it.
Both the squash and basil are high in beta-carotene, which protect the lining of the blood vessels from free radical damage. And help prevent oxidization of cholesterol in the blood, reducing risk of heart attack and stroke.
The flavonoids in basil protect cells from free radicals, and the essential oils are powerful anti bacterial and anti-inflammatory.
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