Tuesday, May 12, 2015

Sunset RAW Stuffed Peppers

I was given an incredible gift from Sunset Grown this past Saturday. On my doorstep was a large box filled with these gems!!!!!


 
 
They sent me this beautiful package just because I tell the truth about them on Instagram and share with my viewers how much I love and enjoy their phenomenal produce.
If you are not familiar with this company and the procedures they use to grow their amazing produce, visit their web site to read all about them.
 
When I was unpacking the box and saw the gorgeous sweet peppers I just knew I had to make some Raw Stuffed Peppers. I used my Pumpkin Seed Pate recipe as my filling and served them on a bed of my homegrown sunflower greens. They were nothing short of spectacular.
 
 
 
 
For the pate recipe you will need to do a little bit of advanced prep work. The raw pumpkin seeds and sundried tomatoes need to be soaked for two hours. Cover them with water and allow to soak for two hours, then drain off the soak water. You also will need some fresh carrot pulp leftover from juicing carrots. I juice carrots every day but if you are not a juicer than you can simply use 2-3 whole carrots that have been shredded in a food processor instead. Now you are ready to make the pate:
 
 
 

 Pumpkin Seed Pate

by Elizabeth @rawlivingandlearning.BlogSpot.com
 
1 cup raw pumpkin seeds, soaked 2 hours
 
6-8 sundried tomatoes (oil free, sulfite free), soaked for 2 hours
 
1/2 bunch of parsley, fine chop
 
1/2 cup carrot pulp leftover from fresh carrot juice
 
1 clove fresh garlic (optional)
 
1 T Organic gluten free Tamari sauce ( or use Himalayan salt for fully raw)
 
Juice of 1/2 a lemon
 
4-5 Medium sized Sunset One Sweet Peppers, cut in half & remove seeds
 
In a mini food processor, pulse chop the pumpkin seeds, garlic, and sundried tomatoes. Pour mixture into a mixing bowl and add the parsley, lemon juice, Tamari, and carrot pulp. Mix thoroughly and fill the raw peppers with the pate.
 
 
 
+JMJ+Today I am grateful for the generosity of Sunset Grown produce. Thank you!!!!!
 
 
 
 
 


Friday, March 6, 2015

Broccoli Appletini (alcohol free)

I've been in juice mode lately; consuming a large quantity of fresh juices everyday. It feels totally amazing!!! Satisfies my nutritional needs so adequately that I am not feeling hungry until evening time. So I've been intermittent fasting for even longer stretches of time each day. Has been coming out to be about 20-23 hours between my last meal of the previous day and my first meal of the following day. And it feels really great!
Today I have had my usual morning lemon water followed by my 2 ounce shot of fresh wheatgrass juice about an hour later. And in place of my morning carrot juice today I was feeling the need for a large green juice cocktail. I made a Mocktail that I'd like to call my Broccoli Appletini.



Broccoli Appletini

by Elizabeth @rawlivingandlearning.blogspot.com


3 leaves of "Broccoleaf" (visit www.foxy.com to see this)


8 stems from Broccoleaf leaves (www.foxy.com)


3 broccoli stalks from fresh broccoli (see photo below)


2 "Sunset" cucumbers


2 lemons, peeled (mine were not organic)


1/2 of a large Golden Beet Root, peeled


4 Grannysmith apples, organic


Run everything through your juicer and enjoy!









+JMJ+ Today I am grateful that I am able to drink fresh juices every dang day!!!!!

Wednesday, March 4, 2015

Vegan Sour Cream (oil free, salt free)

The other night I experimented with making a Vegan Sour Cream using just 3 ingredients and I am very happy to say that it was delicious! It does take a small amount of pre-planning as you will need to soak the "raw" cashews for a minimum of 2 hours; to ensure easy blending and an ultra creamy result, and it will need to chill for a minimum of 4 hours.
This makes a great base to many other recipes. For instance, I used just 2 Tablespoons of this in a recipe that I created for a low fat vegan Ranch Salad Dressing (let me know if you'd like that recipe). You also could sweeten it slightly with some organic coconut sugar and use it as a fruit dip. I'm sure it would work well as a "raw" frosting on a raw cake if you blended it with some fluffy date paste. For my date paste recipe click HERE. The possibilities are many, I'm sure.



3 Ingredient Vegan Sour Cream (oil free, salt free)


1 cup of "raw" cashews, soaked in water for 2 hours, then drain


1/2 of a medium lemon, juiced


1 tsp of unpasteurized Apple Cider Vinegar


1/2 cup of water 


In a high speed blender, I used my small Tribest blender, Blend all of the ingredients until creamy and smooth. Chill in refrigerator for at least 4 hours or overnight. Use as you would in any recipe calling for sour cream. Also makes a great addition to any creamy, raw salad dressing.


+JMJ+ Today I am grateful for yet another answer to prayer. If we just take the time to be silent and listen, our answers to questions can be "heard". 

Friday, February 13, 2015

Apple Pie Smoothie

One of my little guys requested an Apple Pie Smoothie the other day so that is exactly what I made him! We all have been enjoying my Pumpkin Pie Smoothie recipe and he thought, since I could make up a recipe for that, surely I could make up one for Apple Pie. It was a success!! He was very happy and satisfied.

You can use any apple you like for this recipe; he chose Golden Delicious, so that is what I used.



Apple Pie Smoothie

by Elizabeth @rawlivingandlearning.blogspot.com

4 frozen ripe bananas

1 ripe banana

Juice of 1/2 a lemon

2 Golden Delicious, organic apples

4 Medjool dates, remove pits

2 Tbsp raw Hemp Hearts

1/2 tsp cinnamon

1/2 tsp pumpkin spice

1/4 tsp Allspice

Blend all ingredients in a high speed blender. Garnish smoothies with dried mulberries and a sprinkle of cinnamon. Enjoy!


+JMJ+ Today I am grateful for the kindness shown to me yesterday.