These are 3 MORE things that you MUST have in your kitchen/medicine cabinet. Take them daily to improve your quality of life!
Bonus: Quinoa Salad Recipe
Tastes good and it’s good for you!
I’ve been inspired to do a mini juice fast today. I love pumping my body full of nutrients and enzymes packed in a delicious juice! Here a few tasty, alkalizing drinks you can try for yourself:
-3 small beets, 1 grapefruit, 2 limes (don’t be alarmed, beet pigment doesn’t break down in digestion)
-1 cucumber, 3 celery stalks, 2 medium broccoli flowerets
-1 cantaloupe, 1 lime, 25 cherries (pitted)
-10.5 oz spinach leaves, 2 oranges, 3 kiwi fruit
-3 large ripe pears, 1 papaya, 1 1/2” chunk of Ginger (peeled and chopped)
-1 Cucumber, 4 celery stalks, 2 kiwi fruit
-3 Kiwi, 15 strawberries, 25 seedless grapes
-2 Oranges, 2 kiwi, 2 large carrot, handful of basil leaves
For more check out the book called “The Top 100 Juices” by Sarah Owen. Worth it.
This is my favorite Quinoa Salad recipe. It’s delicious!! For more information about the benefits of Quinoa, click here.
- 2C dry Quinoa
- 3C torn spinach/1 bunch
- 1 green bell pepper, chopped
- 1/4 C red onion, diced
- 2 Avocados, cubed
- Handful of grape tomatoes, sliced
- Optional: Kidney or black beans
- Optional: Cubed provolone cheese
- 8 Tbs Extra Virgin Olive Oil
- 8 Tbs fresh squeezed lemon juice (about 4 lemons)
- 2 tsp sea salt
yeilds: about 6 servings
- Rinse the Quinoa in cold water and drain. Place the Quinoa in a pot with 4C of water. Bring to a boil. Reduce heat and cover. Let simmer for 10-15 minutes, or until all the water has boiled away and the Quinoa is fluffy, like rice. Set aside to cool (I put it in the frigid garage)
- While your quinoa is cooking or cooling prepare your ingredients. Chop, dice, cube, slice and place all of your ingredients in a large serving bowl.
- Mix your dressing ingredients, olive oil, lemon juice, and sea salt in a glass. Set aside.
- Once your Quinoa is cool
ermix it in with the ingredients in your large bowl, along with the dressing.
- Cover and refrigerate
- Serve cool, will keep for up to 5 days
I change the recipe a little bit each time I make it. Amazing delicious every time. It’s good with lime juice and shredded carrots too.
OHMYGOSH! I am so sorry friends! It seems I teased all of you with my Raw Chocolate Mousse posting a while ago and promised a recipe. oops. Well here it is!
This is amazing delicious by the way. My non-raw family members were begging me for the recipe. I like to serve it with cut up fruit for dipping :)
Raw Chocolate Mousse
- 1/4th C pitted medjool dates, soaked for a couple hours
- 1/4th C Pure maple syrup or agave nectar
- 1/2 tsp vanilla extract (optional)
- 3/4th C mashed avocados (1 1/2 Avocados)
- 1/4th C plus 2 T unsweetened cocoa or carob powder
- 1/4 C water
Place the dates, maple syrup, and vanilla in a food processor fitted with the S blade and process til smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly.
Stored in a sealed container, the chocolate mousse will keep for 3 days in the fridge or 2 weeks in the freezer. Serve chilled or at room temperature. Option to top it with the Raw Vanilla Creme!
Raw Vanilla Creme
- 1/2 C soaked raw cashews
- 1/8th C plus 1 T water
- 1 T pure maple syrup or agave nectar
- 1/2 tsp vanilla extract
Place all the ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving. Stored in a sealed container in the fridge. Will keep for 5 days.
- 4 cups chia, soaked
- 4 cups ground nuts or seeds
- 4 cups soaked sundried tomatoes, ground
- 2 bunches cilantro, chopped
- 4 cups shredded apple
- 3 Tbs cumin
- 1 tsp chipotle
- 1/4 tsp cayenne
- 3 1/2 tsp sea salt
Mix all ingredients together. Spread on teflex and dehydrate until dry, scoring after a few hours and flipping onto mesh screen.
Recent Raw Pizzas
If you’ve never made raw pizza before then I should probably warn you that this takes quite a bit of prep work, but if you do all the hard work at the beginning of the week then you can enjoy pizza all week with less fuss!
At the beginning of your week make your Raw Buckwheat Pizza Crust and freeze them in tupperware. When you want to make pizza take out a couple at a time and let them sit out at room temp while you prepared the other ingredients. Also make sure you make your Cashew Cheese and Sundried Tomato Sauce at the beginning of the week and store in a sealed container in the fridge.
- 1 Cup raw cashews (or blend of raw cashews and macadamia nuts)
- 1/4th Cup water
- 1 and 1/2 T fresh squeezed lemon juice
- 1 clove garlic, minced
- 1 T nutritional yeast
- 1/4 to 1/2 T sea salt
Prep work: Soak the cashews for 2 hours before preparing the cheese.
Place all ingredients, including soaked cashews in your food processor or high-powered blender and blend til smooth. Store in a sealed container in your fridge.
Sundried Tomato Sauce
- 10 basil leaves
- 5 or 6 sundried tomatoes (enough to fill a 1 C measuring cup when soaked)
- 1 C tomatoes, chopped
- 2 t fresh squeezed lemon juice
- 1/4 C onion chopped
- 1 medjool date
- 1/2 t dried oregano
Prep work: Soak the sundried tomatoes and the date in separate containers for 2 hours before you prepare your sauce
Blend all ingredients in a high-power blender or food processor until smooth.
I will be posting Raw Pizza Recipes throughout the next week, they all include this sauce and cheese, check back for updates or experiment yourself, place your final product in the dehydrator and dehydrate for 1-2 hours at 110 degrees before you serve and eat.
Make sure you send me a picture of your pizza!!