Friday, October 30, 2015
Thursday, September 17, 2015
Thursday, July 9, 2015
Pumpkin Seed Yogurt
By Elizabeth @rawlivingandlearning.blogspot.com
1/2 cup raw pumpkin seeds (or raw sunflower seeds)
1/3 cup raw sesame seeds
8 ounces of filtered water
2 vegan probiotic capsules
Pinch of Real Salt
1 tsp fresh lemon juice
Soak the seeds for 6 hours. Rinse seeds after the soaking time and allow to sprout for 6-8 hours. Fill a high speed blender with 8 ounces of filtered water. Add the sprouted seeds and blend until creamy smooth. Stir in the salt and lemon juice. Finally, add the powder from 2 vegan probiotic capsules and gently stir until fully incorporated. Pour the yogurt mixture into a sterilized glass jar, cover with a clean cotton wash cloth and allow to sit at room temperature for 4-6 hours. Remove the washcloth, cover glass jar with a lid and refrigerate. Should last up to 5 days refrigerated. This recipe yields approximately 2 cups of yogurt. Use in any of your raw savory salad dressing or sauces.
Nota Bene: This is a very strong/savory tasting yogurt. For a milder flavor substitute raw sunflower seeds for the pumpkin seeds.
I think my next project will be trying my hand at making the Seed Cheese. I hope you try making this super simple raw, vegan, savory yogurt to incorporate into your raw recipes. Enjoy!
1/2 cup 24-hour sprouted soft pastry wheatberries (available at natural food stores).
Use only spring or filtered water.
Grind wheatberries and put 1/4 cup each in 2 large jars. Fill jars almost to the top with water, and cover with cheesecloth and an elastic band. Allow the mixture to sit for 3 days. On the fourth day, pour off the Rejuvelac, straining out the berries and sediment. Store unused Rejuvelac in the refrigerator. It will keep several days. Start a new batch twice a week.
1 cup Rejuvelac or spring or filtered water
1-1/2 cup hulled raw sunflower seeds
1/2 cup hulled raw sesame seeds
Soak seeds 8 hours and sprout for 8 hours. After this time, pour Rejuvelac into a blender. Blend at a high speed, slowly adding seeds until all are blended to a smooth paste (approximately 4 minutes). Pour the mixture into a glass jar, cover with a cloth or towel, and set aside for 4 - 8 hours. If Rejuvelac is not available, use water and let mixture sit an extra two hours. Or, save 1/4 cup from a previous cheese elapsed, pour off the whey by inserting a wooden spoon down one side of the jar to form a tunnel and spilling the liquid into the sink. This recipe yields approximately 2-1/2 cups of cheese. Store it tightly covered in the refrigerator. Refrigerated, the cheese will last 5 days.
2 cups Rejuvelac or spring or filtered water
1-1/2 cups hulled raw sunflower seeds
1/2 cups sesame seeds
Follow the same procedure as for Seed Cheese above, only set the mixture aside for no more than 6 hours. Stir and refrigerate. This recipe yields about 4 cups.
+JMJ+Today I am grateful for my loving husband of 25 years!!! We celebrated our 25th Wedding Anniversary on July 7th. I am truly blessed.
Tuesday, June 23, 2015
Tuesday, May 12, 2015
Pumpkin Seed Pate
Friday, March 6, 2015
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.
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
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.
Friday, February 13, 2015
You can use any apple you like for this recipe; he chose Golden Delicious, so that is what I used.
Apple Pie Smoothieby 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.
Thursday, February 12, 2015
I drink it throughout the morning and I also add some to recipes.
A few days ago I used a little bit of my carrot juice in the smoothie and smoothie bowl recipe that I made for the children and me; It was what I call "Pumpkin Pie Smoothie and Pumpkin Pie In a Bowl."
by Elizabeth @rawlivingandlearning.blogspot.com
Pumpkin Pie Smoothie/Pumpkin Pie In a Bowl
12 oz of fresh pumkin or canned
7 frozen, ripe bananas
5 Medjool dates, remove pits
2 T raw, hemp hearts
1/2 cup fresh carrot juice or water
Squeeze of fresh lemon juice
1 Tablespoon of Pumpkin Pie Spice
1 teaspoon of cinnamon
Blend all of the ingredients until creamy smooth. I blended mine on "smoothie mode" in my Blendtec Blender.
Garnish the smoothies with a sprinkle of cinnamon and pumpkin pie spice. Enjoy!
For the Pumpkin Pie in a Bowl simply pour the smoothie mixture into a bowl and garnish with dried mulberries and enjoy with a spoon! This is how I eat my smoothies every morning.
+JMJ+ Today I am grateful for the beauty I shared with my daughter the other day, as we admired a beautiful iridescence in a cloud after a day of rain; the sun came out and we got to admire what we call, a "Rainbow Cloud".
Wednesday, February 11, 2015
Are Microgreens Healthier?
USDA researchers recently published a study assessing the nutrition content of 25 commercially available microgreens, seedlings of vegetables and herbs that have gained popularity in upscale markets and restaurants. Just a few inches tall, they boast intense flavors and vivid colors, but what about their nutritional content? No one knew until now.
We’ve known that baby spinach leaves, for example, have higher levels of phytonutrients than mature spinach leaves, but what about really baby spinach–just a week or two old?
Microgreens won hands down (leaves down?), possessing significantly higher nutrient densities than mature leaves. For example, red cabbage microgreens have a 6-fold higher vitamin C concentration than mature red cabbage and 69 times the vitamin K.
Microgreens are definitively more nutrient dense, but are often eaten in small quantities. Even the healthiest garnish isn’t going to make much of a difference to one’s health, and microgreens may go for $30 a pound! But BYOM—birth your own! You can have rotating trays of salad that you can snip off with scissors. It’s like gardening for the impatient—fully-grown in just 7 to 14 days! If that’s too long, what about sprouting? See my 1-min. video Antioxidants Sprouting Up to see what happens to the antioxidant content of seeds, grains, and beans when you sprout them.
Homemade sprouts are probably the most nutrition-per-unit-cost we can get for our money. See Biggest Nutrition Bang for Your Buck, where they beat out the previous champ, purple cabbage (Superfood Bargains). Broccoli sprouts are probably the best—see for example The Best Detox and Sulforaphane From Broccoli to Breast. I would recommend against alfalfa sprouts (even when home sprouted) as fecal bacteria from manure can hide in the seed’s nooks and crannies and cause illness: Don’t Eat Raw Alfalfa Sprouts.
-Michael Greger, M.D.
PS: If you haven’t yet, you can subscribe to my videos for free by clicking here and watch my 2012 year-in-review presentation Uprooting the Leading Causes of Death.
Image credit: cogdogblog / Flickr
I have been sprouting and growing my own sunflower greens for many years now and get great satisfaction from this easy and economical way of "gardening". Click on this link to see my Step-By-Step post on Growing Sunflower Greens .
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