Tuesday, July 6, 2010

A Days Worth of Recipes

Carob Breakfast Pudding


Sprouty Citrus Salad

Marinated Mushrooms and Spinach

I thought I would share a days worth of meals again. I always like to see people's daily menus; it inspires me to be creative with my own menu. This day I started out with my favorite carob pudding. I can eat this any time of day, I really like it. I decided to top it with fresh banana and my buckwheat krispies. Wonderful! It kept me so satisfied. This is a great filling breakfast for those days when you know lunch might be later than usual.
For lunch I had a refreshing sprouty citrus salad. I love finding all kinds of ways to incorporate my sprouts into recipes.
For dinner I adapted a recipe from $10 a Day and served it on top of some raw organic spinach. It went so well together that I will always prepare it this way. I really love this recipe. Here are all three recipes. Hope you can try them soon.

Carob Breakfast Pudding

2 ripe organic bananas (use them separately)
1 ripe organic avocado
1/8-1/4 C raw carob powder
1 T raw honey or real maple syrup (syrup is not raw)
1/4 C buckwheat krispies
Directions:
In a small food processor, process one of the bananas, the avocado and the raw honey or syrup. Place this smooth mixture into a bowl. Top with the other banana sliced into rounds and a sprinkling of the buckwheat krispies. Yummy!!

Sprouty Citrus Salad

1/4 C sprouted quinoa
1/4 C sunflower sprouts, rough chopped
1/2 C Gogi Berries, soaked
1 C orange cut into chunks
1/4 of a red bell pepper, chopped
1/2 C cucumber, finely chopped
1/2 C jicama, chopped
2 T fresh cilantro leaves, chopped
6 leaves of fresh lemon basil, sliced into thin strips
2 T broccoli sprouts, reserve for garnish
Place the following ingredients into a bowl. Top with the following dressing and toss.
Dressing:
1 T fresh lime juice
1 T fresh orange juice
1 tsp orange zest
2 tsp raw honey
1/2 tsp ginger, grated
sea salt
pinch of red pepper flakes
pinch of cumin powder
Whisk dressing ingredients. Pour over salad and toss. Garnish with broccoli sprouts. Enjoy the goodness of these living foods!!


Marinated Mushrooms and Spinach

10 oz white organic mushrooms, sliced
1 organic green zucchini, diced
1 red bell pepper, diced
1 medium onion, diced
broccoli sprouts
2 T first cold pressed EVOO
2 T balsamic vinegar
1 clove garlic, pressed
pinch of red pepper flakes
raw organic baby spinach
Directions:
Whisk together the dressing ingredients. Pour over the mushrooms, zucchini, red pepper, and onion. Place this in a covered dish and let sit for 2 hours. Plate the spinach and top with the marinated mushrooms, broccoli sprouts, red clover sprouts and mung bean sprouts. Enjoy!
~JMJ~ Today I am grateful for our new pool!! We put up our new above-the-ground pool yesterday. Today I will be hooking up the filtration and our salt water pump. We only use salt water systems to clean our pools. We absolutely love the salt water pools. It is so gentle on the skin and the environment. Get Swimming and Eat More Raw!









1 comment:

Cynthia said...

Both salads sound awesome. I need to get sprouting I've been off sprouts for a week now!! Withdrawal!
C

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