Saturday, September 29, 2012

Simple Secret to Prolific Gardens

This film is not only filled with gardening secrets but it is a feast for the eyes. It is so beautiful and captivating it got me wanting to run out to the yard and get dirty! Take the time to watch the entire film, it will be worth your time. Some of the most crucial information is at the very end.
 Just think of all the fruits and vegetables you'll be harvesting from you home garden! Virtually no weeds, no irrigation! WOW! Even if you don't garden you will gain valuable health information. He explains so beautifully and simply how we are designed to eat water filled fruits and vegetables in their uncooked state. He effortlessly sells the raw, living foods lifestyle without even knowing it. People today are sick because our food is not good. Our factory farmed fruits and vegetables are devoid in all of the nutrients we need. We must eat locally and organic if we want to thrive, heal and grow.
Don't overlook the simplicity; simple is always best.
http://www.backtoedenfilm.com/





Hope you enjoy this film as much as I did.
Peace and Raw Health.
+JMJ+ Today I am grateful for God's messengers here on earth.

Thursday, September 27, 2012

Today I Ate Fast Food

Today was filled with fast food, not the drive thru type most people eat on the SAD diet, but fresh, ripe, raw, fast foods! Low in fat and high in carbs to keep me alert and running strong all day long. In the morning I prepared a pre-work out green smoothie in the high speed blender. It only took about 1 minute to make. It was loaded with, bananas, frozen mango, and mixed baby greens. Fast food!!
For lunch I grabbed two, ripe, organic pears.
 

Two handfuls of sprouts; broccoli and clover.

A bunch of baby bok choy and 2 stalks of Broccolette.

Placed it in a beautiful wooden bowl and lunch was served. Fast food!

I sat out in the sunshine watching the youngest three play in the yard and nibbled away on my lunch with my fingers. Two little ones kept coming up to me begging for baby bok choy. I am convinced that if we want children to eat healthy, we as  parents must lead by example. If they see us getting excited about fresh, ripe, juicy raw fruits and vegetables they will follow suit. I also tend to moan when I eat so it gets their attention :)
My fast food dinner was as easy as broccoli sprouts, one organic Gala apple, and some soaked organic raisins and Incan berries.


 Now that's my kind of fast food!!
I challenge anyone to tell me that eating healthy is too time consuming or too difficult. I don't see anything easier than rinsing off produce and dicing and slicing if necessary.

+JMJ+ Today I am grateful for rain and sunshine. I watched the boys running around in the rain while the sun remained brightly shining; it was beautiful!

Sunday, September 23, 2012

Savory Sage Salad Dressing (Oil Free)

Being a low fat raw vegan makes it challenging to think up different oil free salad dressings each day/week. I was getting into a rut and felt like I kept hitting a dead end thinking up new dressing ideas. Then all of a sudden I got inspired after listening to several of the interviews on the Brilliant Body Summit, and now the recipes have been popping into my head.
Herbs I thought! How can I feature a new herb in each dressing? Would it help me create new recipes? It seems to be working. I feel like certain ingredients go well with each individual herb thus giving me several new dressing options. It is fun experimenting with sweet and savory. In a previous post I featured DILL as the star herb in my raw cucumber soup. But you could easily use the same recipe for a salad dressing or sauce for spiralized zucchini noodles.
 Here is an example of a savory dressing I created today with the star herb being SAGE. Hope you enjoy it.

Savory Sage Salad Dressing

by Elizabeth @ rawlivingandlearning.blogspot.com

1 small zucchini
1 inch piece of sweet onion
1/2 C organic grape tomatoes
1/2 C organic cherry tomatoes
juice of 1 lemon
1/2 of a soaked Medjool date
3 fresh sage leaves
Directions: In a high speed blender, food processor or with an immersion blender, blend all of the ingredients until creamy. Use as a savory salad dressing or as a sauce for some spiralized zucchini or cucumber noodles. Enjoy!

+JMJ+ Today I am grateful for fresh, raw English Peas. They add a surprising crunch and sweetness to my salads. I found them at Trader Joe's.

Monday, September 17, 2012

Incan Berry Tabbouleh Salad



I placed an order with Sunfood last week and today I was so happy to see the package at the front door! I just had to try two new "superfoods" that I read about on their site. The one I will talk about today is the Incan Berry. I purchased an 8 oz bag containing 8 servings; 1 oz per serving. In that serving you get:
11 grams of fiber
2 grams of protein
30 % Vitamin A
10 % Vitamin C
6 % Iron
Pectin
Bioflavonoids
Potassium
Phosphorous


Did you know that Incan berries were one of the few plant species cultivated at the Citadel of Machu Picchu? (we actually studied Machu Picchu in our home school history--kinda cool to have the kids taste the same food!)
Also, Incan berries possess adaptogenic properties to help assist the body with stress and circulation--I can use that!
I can describe the taste of these wonderful berries as a perfect blend between sweet and tart. Very delicious.
Today I decided to use them in a recipe. I like to call it Incan Berry Tabbouleh.

 

Incan Berry Tabbouleh

by Elizabeth @ rawlivingandlearning.blogspot.com

1 very large cucumber, diced
1 carton of Grape Tomatoes
1 bunch of organic parsley, chopped fine--no stems
1/3 C Incan Berries, soaked for 20 minutes in water-drain
Splash of raw, unfiltered Apple Cider Vinegar (or use fresh lemon juice)

Combine all of the ingredients in a bowl, mix well. Allow to marinate 30 minutes and Enjoy!

+JMJ+ Today I am grateful for this wonderful berry from a distant land.

Tuesday, September 11, 2012

Blossoming Salad and Prayers on 911



The three little boys and I went to our local market while the older two were bowling the other day. This market specializes in organics and we were so thrilled when we found a package of edible flowers. The boys were so shocked to hear that they could eat flowers on their salad. It was very cute to watch their reactions when I told them this.
Each flower has its own unique flavor and we had a great time taste testing each one. I kept the salad simple so the flowers could shine through. You can't get any easier than dressing it with a salad dressing made from just one ingredient!

Blossoming Salad

by Elizabeth @ rawlivingandlearning.blogspot.com

2 C organic green leaf lettuce
2 C organic romaine lettuce
Handful of organic grape tomatoes
1/2 C broccoli sprouts
1/2 C sunflower greens
Handful of edible flowers

Dressing:
The juice of 1 Florida Honeybell Tangelo (any orange will do)

+JMJ+ Today I am grateful for the simple pleasure of tasting flowers. I also pray for the souls lost in the 911 attack and the family and friends who still mourn. For the lives lost I pray, Eternal rest grant to them O Lord and may perpetual light shine upon them and may they rest in peace.

Saturday, September 8, 2012

Two More 80/10/10 Salad Dressing Recipes

Massive salads are usually my dinner of choice and I have been enjoying them in many different ways. I was getting into a rut and really needed to start switching things up. I have been trying many different fruit and veggie combos as well as many new no fat/low fat dressings. I just take a look around the kitchen for inspiration and start putting things in my personal size blender and a new dressings are created, usually with 3 ingredients or less.
This salad was a mixture of mixed greens, my home grown sunflower greens and the most yummy Amish tomatoes that I found downtown at the 100% organic market.



 I had some dates soaking in the refrigerator and some juicy, organic plums on the counter top. The 80/10/10 dressing that I made was just those two fruits; three soaked Medjool dates and two organic plums. Perfection!

 

Plum Dressing

by Elizabeth @ rawlivingandlearning.blogspot.com
 
2 ripe, organic plums
3 soaked, pitted, Medjool dates (keep soak water)
In personal size blender blend the plums and dates, using some of the soak water until you achieve your desired consistency. Enjoy!
Here is the dressed salad just bursting with flavor, begging to be eaten. I am finding that my recipes that require 5 or less ingredients are the most satisfying. I am really a believer now that simple is best. And I know that they digest better therefore I feel better!

The second salad was a combination of Lamb's Lettuce, sunflower greens, broccoli sprouts, red onion, baby green zucchini, and organic blueberries. I consider sprouts as one ingredient even if I use a combo of them because they are really easy for me to digest.
The 80/10/10 dressing for this salad was inspired by the case of mangoes that I just bought on sale at Wally World. They are so ripe, fragrant and juicy. I had some Roma tomato leftover from my son's lunch so I decided to blend the tomato with 1 mango and another perfect dressing was made.

Mango Tomato Dressing

by Elizabeth @ rawlivingandlearning.blogspot.com

1 large, ripe mango
1-2 Roma tomatoes
In personal size blender, blend until creamy and thick. Thin with water if desired. Enjoy!

+JMJ+ Today I am grateful for so many things that I can't pick out one in isolation--I feel truly blessed and am grateful for every minute of every day. I take all the ups with the downs and learn from them all.










Wednesday, September 5, 2012

Peachy Swiss Chard

I am so happy when peaches are in season. I only buy fresh peaches organic, so when summer is here I know I can indulge in juicy, fresh peach deliciousness!! I love chopping them up on top of salads and even just on a bed of sunflower greens, drizzled with a little fresh lemon or orange juice. But today a peachy Swiss chard green smoothie was on the menu. If you are new to Swiss chard it can be a bit "earthy" tasting. Not to worry, because using it in a green smoothie with sweet fruits will allow you to try this amazing green in a yummy way. This green is a power house of nutrition and really is worth adding to your diet. It is loaded with vitamins K, A, C, E, and B vitamins 2, 6, 3 and 5. Plus it has magnesium, manganese, potassium, iron, choline, calcium, tryptophan, folate, zinc, biotin, phosphorous and protein!!! See what I mean. Greens are truly amazing and everyone should be consuming these powerful foods everyday. Just remember to rotate your greens each day. You don't want to eat the same green everyday because greens have different alkaloids and chard and spinach have oxalates. Our body can handle small amounts of these but not massive doses. So just use a variety of greens throughout the week to make sure you don't build up too much of any one substance. The bottom line is to eat an alkaline diet with a huge variety of organic greens and fruits. Balance is the key; not over doing any one thing.
 "Swiss chard leaves contain at least 13 different polyphenol antioxidants, including kaempferol, the cardioprotective flavonoid that's also found in broccoli, kale, strawberries, and other foods. But alongside of kaempferol, one of the primary flavonoids found in the leaves of chard is a flavonoid called syringic acid. Syringic acid has received special attention in recent research due to its blood sugar regulating properties. This flavonoid has been shown to inhibit activity of an enzyme called alpha-glucosidase. When this enzyme gets inhibited, fewer carbs are broken down into simple sugars and blood sugar is able to stay more steady. It makes sense to think about chard as a vegetable whose flavonoid phytonutrients are unique and may offer special benefits for blood sugar control." (source http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16 )

This is the variety I used in the smoothie.

Image of chard was taken from http://www.bing.com/images/search?q=swiss+chard&id=81B1BD13A6F9417E374CE5FCE1D05967155EFFE3&FORM=IQFRBA

I used a combo of fresh organic Amish peaches and some frozen store bought peaches. The key is using enough peaches to make this smoothie ultra delicious. I think peach and chard are a perfect marriage. By using some frozen bananas as well as fresh bananas you can achieve a wonderful velvety texture. Give it a try!
The beautiful wreath in the photo was given to me by a thoughtful friend after my sister passed away.

Peachy Chard Smoothie

by Elizabeth @ rawlivingandlearning.blogspot.com

4 large leaves of Swiss chard, including stems
2 Tbsp fresh squeezed lemon juice (I used my key limes from our tree)
1 large fresh peach
10-12 oz bag frozen peaches
6 bananas, 3 frozen/ 3 fresh
2 soaked medjool dates, pitted
1 cup water
Blend till creamy and thick in a high speed blender. Enjoy!
Makes 7 servings.

+JMJ+ Today I am grateful for deep sleep.

Sunday, September 2, 2012

Fruit Soups

I was preparing the family dinner the other day and I was starving!! I whipped up this amazing raw soup in less than 1 minute and continued to prep the dinner--no kidding. Here is how it came together:
I washed 1 cup of organic blueberries and 1 cup organic raspberries; into a bowl they went. In my personal sized blender I blended 2 organic bananas with a small handful of both blueberries and raspberries; poured it over top of the berries in the bowl and I was chowing down in less than a minute!! Quick and DELICIOUS!

Berry Soup

by Elizabeth @ rawlivingandlearning.blogspot.com

1 Cup organic blueberries (reserve a few for soup)
1 Cup organic raspberries (reserve a few for soup)
2 organic bananas
water for blending (2 Tbsp more or less)
In a bowl place the raspberries and blueberries.
Next, in a personal size blender, blend the 2 bananas and a few blueberries and raspberries with a tablespoon or two of water just to get it blending. Blend until smooth and pour over the bowl full of berries. Enjoy!

A few days later I made this ultra simple fruit soup--extra chunky.

Banana Celery Soup

by Elizabeth @ rawlivingandlearning.blogspot.com

3 organic bananas, dice 2 of them reserve 1
5 stalks of organic celery, diced  (use the inner, tender stalks) 
Juice of 1 orange
Blend the 1 banana with the OJ in a small blender. Pour over top the diced bananas and celery. Enjoy the simplicity! It is amazingly good.

For you fig lovers here is a variation to the above banana celery soup that I made today for lunch. Simply add 6-8 diced black mission figs--fresh figs!! They are popping up in grocery stores now so gobble them up while you can. Right now at our local grocery store they are buy one package get one free!!


+JMJ+ Today I am grateful the hurricane was uneventful. Just a little flooding in the neighborhood--could have been much worse.

Saturday, September 1, 2012

Another Fruity Green Salad

I am in a phase of craving these fruity green salads lately. I try to listen to my body because it always tells me what I need. At the moment it is greens with fruit.
Never under estimate the power of fresh herbs with fruit or any salad for that matter. Just by adding some fresh herbs to one freshly juiced orange you have a no fat, super tasty dressing. The burst of flavor that the herbs and citrus add makes you feel like there is a rich dressing on top when in fact you are getting the added bonus of another fruit and green serving in your salad vs a toxic and fatty bottled dressing.
Those little crunchy morsels that you see are my beloved Buckwheat Crispies.  I have a post explaining how I make these. For your convience here is the recipe:

Buckwheat Crispies

1 pound buckwheat groats

Directions:Put buckwheat groats in a large bowl and fill to the top with water. The buckwheat will double in size, so use plenty of water to keep it submerged.
Rinse the buckwheat every few hours to remove the thick slimy layer. Cover again with fresh water. Let it soak a total of 6-8 hours.
Rinse the soaked buckwheat thoroughly again, after the 6-8 hours of soak time. Using your Excalibur dehydrator, place a teflex sheet or wax paper over the mesh screens so the buckwheat won't fall through. Spread the buckwheat out onto the trays and dehydrate 3-4 hours or until completely dry at 104 degrees. Once cooled, store in an airtight container in the pantry. Should keep for 6-9 months.

Fruity Green Salad

by Elizabeth @ rawlivingandlearning.blogspot.com

3 C sunflower greens
3 bananas
1 C organic strawberries

Dressing:

2-3 T fresh oregano
juice of one orange



+JMJ+ Today I am grateful for waking up feeling refreshed and ready to accomplish my goals.