Thursday, November 20, 2014

Raw Onion Flat Bread

Those of us that juice regularly are faced with the decision of composting our remaining pulp after juicing or saving it and turning it into a yummy raw recipe. In our house we make a lot of carrot juice so I always have loads of carrot pulp on hand. I store it in freezer bags in the freezer so I can use it anytime that I need to make a raw bread or raw cookies. This week I decided to make some Raw Onion Flat Bread.
Here is my recipe:

Raw Onion Flat Bread

by Elizabeth

4 Cups of carrot pulp
2-3 sweet onions, sliced thin
1/2 Cup water
4 Tablespoons of raw flax seeds, freshly ground
1/4 of a raw green zucchini, process in food processor until almost liquified
Dill weed to taste
Dried Italian spices to taste
Pinch of sea salt (optional)

Combine all of the ingredients in a large mixing bowl, stirring very well until a "dough" forms. Slowly moisten with more water if needed to get a proper consistency.
Spread the dough out on 2 dehydrator trays covered with Teflex sheets. Make it as thick or as thin as you like, using your hands to spread it out and shape it. Dehydrate for 12-15 hours depending on your climate. You want it to look dry yet still be soft. I flip mine over after the first 12 hours so each side will dehydrate evenly. Cut the bread with sharp kitchen scissors. Store in the refrigerator for 10 days or freeze, for up to 6 months, in freezer baggies. Enjoy!

Carrot Pulp



Freshly Ground Flax Seeds


Mix All Ingredients


Spread Onto Teflex   Sheets

Dehydrate for 12-15 Hours

Finished bread

Cut With Sharp Kitchen Scissors

+JMJ+ Today I am grateful for being able to install our new kitchen faucet all by myself!! Our previous faucet was leaking and creating a big wet mess every time we used it. I have gone weeks with this leak, mopping up the countertop multiple times a day. I was bound and determined to install it myself as we had just had a plumber come out who thought he could repair it but in fact made it worse. So I took matters into my own hands and am very grateful that my installation was a success. Not to mention we got the new faucet free. Delta stands by their products for life!!
Hubby is kinda teasing me because I also installed our new garbage disposal awhile back. He said he was going to get me a heavy tool belt so I could have "plumber butt" since I think I'm a plumber now. No kidding, that's what he said. Teeheehee!!!!

Thursday, November 6, 2014

Raw Cookie Dough Smoothie

Today I surprised the children with a new smoothie recipe. I had made some raw almond butter and wanted use it in a smoothie recipe for them. Having found some extremely fresh Medjool dates the other day at the market, I knew they had to be one of the smoothie ingredients as well. Here is what it looked like:

And let me just tell you, it tasted like pure bliss!!!!! This is a must try!!! They will be requesting this smoothie again, or so I was told. Here is my recipe:

Raw Cookie Dough Smoothie

by Elizabeth
4 fresh Medjool dates, pitted
4 ripe bananas
6 frozen bananas
1/2 C filtered water
2 Tablespoons of raw almond butter
1 teaspoon of vanilla
Blend all of the ingredients in a high speed blender and ENJOY!!!!
+JMJ+ Today I am grateful that my father had a successful surgery and is home recovering.

Thursday, October 30, 2014

Strawberry Salsa

Last night I enjoyed a fresh, light, yet satisfying dinner of Zoodles topped with my Strawberry Salsa recipe.

I basically created this easy salsa recipe as I was chopping up what veggies I had on hand that would compliment the beautiful, organic strawberries. I used my trusty Veggetti to spiralize the yellow zucchini squash into Zoodles. I have been so happy with this little kitchen gadget! You can see what the Veggetti looks like in this photo....

I took the juice of 1 lime and marinated the Zoodles in it for 2 hours. This softens them and gives you the "mouth feel" of traditional noodles. Just drain off the excess juice before using the Zoodles in a recipe to avoid having a plate filled with juice.

Here are the organic ingredients you'll need for the Strawberry Salsa...

Strawberry Salsa (Organic)

by Elizabeth

1/8 C of diced orange bell pepper

1/8 C of diced green bell pepper

1/8 C of diced sweet onion

3 small tomatoes, diced

2 C of fresh diced strawberries

The juice of 1 small lime

1/4 tsp of red pepper powder

5 leaves of fresh Basil, cut into thin ribbons

5 leaves of fresh Peppermint, cut into thin ribbons

Mix all of the ingredients and chill for at least 2 hours. Use as a salsa or as a sauce for Zoodles.

+JMJ+Today I am grateful for my dear, sweet, thoughtful friend Kelli who sent me a surprise package filled with her own homemade tea, sun dried tomatoes, and multiple packets of seeds for my garden. So grateful for this thoughtful friend; even though we have never met we have been corresponding via social media for 5 years now. I found her blog when I began mine five years ago. Visit her beautiful blog at  xoxoxoxo

Wednesday, October 22, 2014

Vegan Sorbet

One of my little guys wanted some homemade Sorbet today. He requested pineapple to be exact. So I whipped up this easy recipe in my Blendtec blender and he was very pleased. Three ingredients and some ice is all you'll need for this tasty recipe.

Pineapple Sorbet (vegan, sugar free, gluten free)


Yields 1serving

1 cup of frozen pineapple


1/4 cup of fresh coconut milk


1/2 of a frozen banana


1/3 cup of ice cubes


Allow frozen fruit to sit at room temp. For about 5-8 minutes to slightly soften. Then blend all of the ingredients in a high speed blender or food processor until the consistency of sorbet. Enjoy!

And on a side note, Blendtec has improved their already awesome warranty so be sure and click on my ad over on the right side of my blog to check out these wonderful blenders!!

+JMJ+ Today I am grateful for the very kind produce manager who supplied me with a case full of ripe, sale bananas!!!! You can see the photos on my Instagram account. I am @lowfatrawvegan