Wednesday, November 24, 2010

Easy Raw Salad Dressing Used Three Ways

Grape and Pear Salad

I made a dressing the other day that was so easy and very delicious. I decided to use it on three different salads. The first salad is one of my favorites. I love the combination of pear and romaine. I also tossed in some green grapes and sweet onion. The second salad started with baby spinach and was topped with a combo of fresh and dried fruits. The third salad is marinated with the dressing. I used Green Tea Kelp Noodles, some mushrooms, tomatoes, and fresh basil. I allowed it to marinate 24 hours and enjoyed a fabulous kelp noodle salad served on a bed of greens. Let's start with the dressing recipe:

Easy Raw Salad Dressing

In a small glass jar with a tight fitting lid combine the following:
1/3 C fresh lime or lemon juice
2 T raw honey
2 T organic Dijon (or use pure mustard powder)
First Cold Pressed EVOO
Pinch of dried basil or use fresh
Pinch of cumin powder
2 T dried onion flakes
Pinch of sea salt
Pinch of fresh ground pepper
Shake well until fully mixed. Store in the refrigerator up to two weeks. Allow to sit at room temp for 30 min prior to use.

Grape and Pear Salad

1 small head of organic romaine thinly sliced
1/2 of a sweet onion, diced
1 pear, sliced thin
Handful of organic green grapes, cut in half
Drizzle with "Easy Raw Salad Dressing".

Easy Spinach Salad

Baby Spinach
1 pear, diced
1 kiwi, diced
1 handful of plain, dehydrated, unsweetened banana chips, chopped
2 T raw sunflower seeds, soaked 30 min
1 handful organic raisins
Drizzle everything with the "Easy Raw Salad Dressing".

Marinated Kelp Noodle Salad

1 pkg of white mushrooms, sliced
1/2 small carton of grape tomatoes, halved
1/2 pkg of "Sea Tangle" green tea kelp noodles, soaked first for 30 min in water, rinse and drain well
Fresh basil, cut into thin strips
Marinate all of the above ingredients for 24 hours in the "Easy Raw Salad Dressing". Serve on top of a bed of your most favorite greens.
~JMJ~ Today I am grateful for the smell of fires and cooler weather. The smell of wood fires brings back a flood of memories. I think back to cold winter nights in Michigan, growing up. I could smell everyone's fire in the neighborhood just as I would be going in for the night after playing hard outside. My cheeks were cold and my nose was running, and the smell of those fires was the best! I wanted to stay out longer just to smell them. The other memories are of all the campfires we have had over the years on our camping adventures. We love to camp and our favorite part is building our camp fire each night. We all sit around it and get mesmerized watching the flames. It is the most relaxing time for me, sitting in a camping chair with at least one child on my lap and just enjoying the silence. We don't get much silence around here, so I take it when I can get it. We have taken all of the kids camping ever since they were at least a minimum of 8 weeks old. We start them out young and just keep going forward. It makes all things come natural to them and makes for very happy campers.

Saturday, November 20, 2010

RAW Pasta Salad

Zucchini Pasta Salad

Here is a delightful zucchini pasta dish that I just loved. I am having so much fun with my new spiralizer! I only like eating raw zucchini when it has been spiralized. It somehow changes the texture for the better. It really feels like you are eating noodles. I am in love with this dressing and had to find another recipe to use it on. Here it is:

Zucchini Pasta Salad with Balsamic Dijon Dressing

1 organic green zucchini, spiralized into long thin noodles
1 organic orange bell pepper, sliced
3 scallions, sliced
2 Roma tomatoes, diced
Fresh organic basil leaves, sliced

Directions: Spiralize the zucchini and place on serving plate. Top the zucchini with the pepper, tomatoes, scallions and fresh basil. Drizzle on the Balsamic Dijon Dressing. Enjoy!

Balsamic Dijon Dressing
1/2 C First cold pressed EVOO
1/4 C Balsamic vinegar
2 T raw honey or real Maple Syrup
1 T organic Dijon mustard
2 tsp dried onion flakes
pinch of sea salt
pinch of black pepper

Directions: Combine all ingredients in a glass jar with a tight fitting lid and shake well.
Keeps in refrigerator for 4 weeks. Shake well before each use. Allow to sit at room temp for at least 30 min prior to using so honey and oils can liquefy.
~JMJ~ Today I am thankful for opportunities. We have been running around lately going to so many wonderful places and I am truly thankful for all that my children are learning and seeing. We have had some pretty amazing field trips this year and I look forward to planning many more for our group!

Saturday, November 6, 2010

Raspberry Grapefruit Salad

Raspberry Grapefruit Salad

Here is a very simple and very delicious salad. As I have said before my favorite breakfast food is salad. I of course had this as my breakfast and it was wonderful. I just love how the simple dressing turned out. I used this same dressing on my Zucchinni Noodle Salad recipe that I will be posting next!!

Raspberry Grapefruit
Organic romaine, cut into thin strips
1 large grapefruit, peeled, seeded and diced
1 handful of organic raspberries
1 T Hemp seeds
1 T raw sesame seeds
Plate the lettuce and top with the grapefruit, raspberries, and seeds. Drizzle on some Balsamic Dijon Dressing. Enjoy!

Balsamic Dijon Dressing

1/2 C First cold pressed EVOO
1/4 C Balsamic vinegar
2 T raw honey or real Maple Syrup
1 T organic Dijon mustard
2 tsp dried onion flakes
pinch of sea salt
pinch of black pepper

Combine all ingredients in a glass jar with a tight fitting lid and shake well.
Keeps in refrigerator for 4 weeks. Shake well before each use. Allow to sit at room temp for at least 30 min prior to using so honey and oils can liquefy.

~JMJ~Today I am grateful for warm little ones in my bed. We are going through a cold front right now and down here in SW FL we are freezing at 50 degrees. We had 3 of the 5 kids pile in our bed this morning saying, "I'm cold!! I need to put on some sweat pants!" Too funny considering just last week we were complaining how hot it was.

Friday, November 5, 2010

Fall Fun

The kids and I carved some pumpkins and then roasted the seeds. It was a really beautiful day and we had a good time carving these designs. The pumpkin above is our 13 year old sons. He wanted just the traditional pumpkin. He asked his sister to draw the face on it and then he did all of the carving.

Our 15 year old daughter decided to carve the Rebel Alliance Insignia. When you see how they both dressed up you'll understand.

Here is the pumpkin I carved on behalf of the three youngest boys ages 6, 4 and 2. You can see why Mommy did the carving...knives and little ones don't mix. I think I found the picture in the magazine, Real Simple. I just drew the face on there and started cutting. Pretty basic I know, but I am not very artistic.

We aren't the most creative pumpkin carvers that's for sure but we have a good time doing it. Next year we want to try doing pumpkin scraping. The results you can achieve are amazing. Here is one done by my dear friend's daughter. She walked across the United States this summer with Crossroads and is a delightful young lady who loves sharing her stance on life.

Here is our youngest pirate riding to the Fall Festival we went to in lieu of trick or treating door to door.

The Sun is Really Bright

Now I'm Watching the Movie
It was called Trunk or Treat. A local church had cars lined up that people had decorated their trunks with any theme they wanted. The kids walked from trunk to trunk collecting treats and even playing games and shooting hockey pucks into a hockey net. They even had a rock climbing wall and a fire engine and police cars that the kids could get inside of and so much more. It was a nice night for the kids.
Here they all are all dressed up. We had three pirates, Han Solo and Princess Leia.

I actually sewed Leia's costume. I am not a seamstress, so this was a huge undertaking. My daughter found pictures of a costume that a young woman had designed herself and we took notes, studied the picture and then just went for it. We both were blown away at how great it turned out. My daughter made the belt herself!! It was awesome.

Now lets talk about a sweet raw treat. How about a carob chia pudding?

Carob and Nut Butter Chia Pudding
I threw this together and it was really yummy. You also could make a vanilla version by omitting the nut butter and the carob. I went for the carob nut butter version.

Carob and Nut Butter Chia Pudding
2 bananas
1/2 C chia gel (or you could use Irish Moss)
1/3 C  cashews, soaked 1 hour
3 Medjool dates, pitted and soaked
pinch sea salt
1 T lecithin
2 T raw nut butter of choice
2-4 T carob powder
Process all in the food processor and enjoy!
~JMJ~ Today I am grateful that our children are not your typical kids. I have been around some interesting kids lately due to our daughter's volunteering. She is on a Teen Court which is responsible for deciding the sanctions for juvenile criminals. I sit in shock as I watch these teens, the ones volunteering on Teen Court, interact and see how they dress and talk. It is a real shocker for me since I am in my own little world here as I plug away at educating my kids at home, trying to instill morals, purity and just basic decency and manners. I am happy inside my little bubble, I must say. The world is frightening and I thank God everyday that my kids don't have to be a part of all the foolishness out there quite yet.Time will come soon enough for them when they head off to college, but at least for now they aren't forced to be a part of it five days of the week.They can observe from afar and steer clear of all that junk. I can't tell you how many of these juvenile criminals say that it was pressure from their peers that led them to commit these crimes!!  Keep any sharp objects away from my bubble please!
Peace and Raw Health--E.

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