Let's get juiced!

Blending, Juicing, & Loving It—

Getting started, from Mimi Kirk's raw food recipe book: Live Raw

(Chapter Five)

Power Greens drink 
(The blueberries were an extra, not an ingredient)

I've been making fruit and green smoothies for several years now, plus juicing here and there—with a few recipes that are very similar to Mimi's in her book. But I tend to make the same few recipes over and over again, so I was happy to experiment this past week with some interesting ideas, different fruits and veggies, and power-plus nutrients from Live Raw. Today I'll share three drinks that I will add to my list of make-again-juices and -smoothies. But first I want to mention something about why I am doing this. 

What motivates me? 

Certainly, it takes some doing to prepare healthy foods. I'm already in the kitchen a lot anyway. In fact, I don't juice as often as I think I should for that very reason—I'm a little lazy sometimes. I like instant! I like fast food! I want to tantalize my taste buds now! 

Well, see? I need motivation to move in a different direction if I want to see a change. And believe me, I need a change. That's why I'm always reading a book or two that is inspiring to my health, both physically and spiritually.

I want to stop the disease processes that are happening in my body from making me feel old. Yes, I am half-past the day I go poof and meet my Maker, to be sure, but I don't like the condition I am in today, or what apparently has already transpired in past years. 

My eating and health practices for most of my life were not the best. In the last ten years great improvements were made, which came from new found knowledge, but there were a few early years when peanut butter, hamburgers and boxed macaroni and cheese were my staples along with sodas and an occasional candy bar. I recently talked to a young woman in college who said she lives on string cheese and Mountain Dew! I'm not familiar with string cheese, but that's scary!

So each year I did something different to improve eating habits and ultimately our health and here I am today. Doing better, but you can't overnight what took many years to acquire in the first place.

So on with some new healthy drinks.

Here was something out of the ordinary . . . The Power Greens drink recipe used 1/2 of a fennel bulb.

I didn't even know what fennel looked like. I had to ask for it at the health food store.

1/2 fennel bulb used in recipe 

I thought perhaps the fennel bulb would have a strong taste and overpower the juice, but I didn't find that to be the case. Yes, the drink tasted green, but I liked it and had no problem drinking it. I added a bit of stevia to sweeten just a bit too. (I still need to find out what to do with the upper herb part of the fennel, the part that reminds me of dill.)

What are the benefits of fennel?  

Here's some of what I found on the web . . .

Fennel contains vitamin C, fiber, manganese, potassium, magnesium, calcium, iron, and vitamin B3. The vitamin C from the bulb of the plant is antibacterial and beneficial to the immune system. The high fiber content reduces cholesterol levels. Fennel can eliminate toxins and potential cancerous substances from the intestines. The high potassium content will help lower high blood pressure. 

So in adding this to your green juice, you are upping some important nutrients to support a healthier and happier body.

The juicing process

I share my green drinks with hubby.

This What a Pear smoothie recipe was my favorite! I love ripe pears which are the basis of this smooth delightful drink. It also has celery which I have never put in a blender before—I've always juiced it. Celery is great to reduce high blood pressure, so it's important for me. BTW, you have to use a high-powered blender for these smoothie recipes. I love my Vita-Mix and I highly suggest you invest in one if you don't already have one!

 What a Pear ingredients ready to blend

This drink includes ginger, a typical ingredient I use when juicing. Ginger, a potent spice, has been used as a natural medicine for centuries. It has strong anti-inflammatory properties, and improves digestive health. A 2004 article in the Journal of Alternative and Complementary Medicine (researchers from  Johns Hopkins) showed that a ginger extract has the potential to slow the progression of brain cell loss in Alzheimer’s disease (related to its anti-inflammatory nature). Good stuff for folks with nausea, arthritis, or migraines.

What a Pear Smoothie . . . delicious!

Trip to the Moon called for water from a Thai baby coconut. OK, so lazy me bought canned coconut water from the health food store.

Trip to the Moon ingredients before blending

It's widely known about the benefits of coconut oil, but what about the coconut's water?  

Coconut water is the new sports drink!   

Here is a list of the benefits of coconut water :

• It's full of electrolytes! It contains calcium, magnesium and potassium, and is low in sodium.
• It's low in calories and fat, and contains no cholesterol. 
• It detoxifies. Research finds that it can improve immunity, and increase your metabolism. 
• Helps clear your complexion.
• Helps cleanse and improve intestinal and digestive systems.
• Helps lower blood sugar level (great for diabetics).
• Helps balance PH level.
• Helps balance thyroid.
• Fights infections.
• Improves blood circulation.
• Is an aid to lose weight naturally.
• Replaces fluids lost. (Hydrates and nourishes.)

 Trip to the Moon Smoothie . . .  loved it!

"If you cannot do great things, do small things in a great way."

- Napoleon Hill

KathyMarie & Mimi—a New Direction

 Live Raw is my favorite raw recipe book!

I stumbled upon an idea last week that I keep tumbling over and over again in my mind.

I watched the movie Julie & Julia from the library, and something clicked. Maybe I identified with Julie being an aspiring writer and blogger, maybe it was my love for food and enjoyment of preparing it, maybe it was just the characters themselves that I found delightful, but anyway, I loved this movie for all that it was—deliciously cooked foods and all.

If you remember having watched it yourself or have seen the movie trailer, Julie Powell was a real-life blogger who was enamored with Julia Child and her cookbook: Mastering the Art of French Cooking. She had this phenomenal idea and read here what she says about herself from her blog:

Government drone by day, renegade foodie by night. Too old for theatre, too young for children, and too bitter for anything else, Julie Powell was looking for a challenge. And in the Julie/Julia project she found it. Risking her marriage, her job, and her cats’ well-being, she has signed on for a deranged assignment.

365 days. 536 recipes. One girl and a crappy outer borough kitchen.

In just one year she made all 536 recipes from Julia's French cookbook! It really is amazing.

So I started thinking about my favorite cookbooks and of course I was inspired.

My autographed copy of Mimi's Live Raw - Raw Food Recipes for Good Health and Timeless Beauty is a gorgeous book, with large full color photos, lots of information and tons of nutritious raw food recipes. There are eight chapters that highlight recipes, from Herbs, Spices, and Condiments to Sweets, and many in-between. I thought I would take one chapter to work through at a time, but not on any crazy time limit like Julie. Oh no. I'm not quite that deranged and I do have another life. It's just for fun and to give myself a little direction.

So I'll start with Chapter 5: Smoothies, Juices, Warm Drinks, Mocktails, and More. I urge you to get the book—gee, right now it's on sale at Amazon for only $11.32 and this oversize book has 225 pages! Or visit Mimi at her website and get your own autographed copy for only $16.95 (a great gift) Young On Raw Food.com. Get the book or one of your own choosing and you'll be glad you did. I'm giving myself the option that if I can't find an ingredient (there are a few strange ones here and there) or I can't eat an ingredient listed (I'm on an anti-inflammatory diet remember) I can skip or modify the recipe.

So, check back or join me in your own raw food recipe exploration and be good to yourself!

From Almond Milk to Healthy Treats . . . Almond Pulp Bites

Chocolate Almond Pulp Bites

Ummm . . . I just grabbed one of these tasty little chocolatey treats from the freezer  . . . delightful . . . they hit the spot, plus I'm munching raw nutrients that are good for me!

My husband does pretty good eating nutritious foods and adding in a good amount of raw foods, but he still buys and eats  jalapeno potato chips, ice cream, and has his stash of candy and Little Debby Nutty Bars . . . but I need a healthy treat that I can grab on the run (which helps me to avoid the no-nos). These are good!

I've enjoyed making and drinking my own almond milk but there were baggies of left over almond pulp in the freezer calling me to put them to good use. I thought of almond pancakes or macaroons (see recipe in a previous post), but I came up with my own easy dehydrated cookie.  They are similar to the macaroons which I LOVE, but a bit different. I made a double batch—one plain with cinnamon, and one with a melted chocolate, nutty topping. Here's how:

Ingredients for basic cookie:

2 cups raw almond pulp (left over from almond milk recipe)

1 cup raw almond butter

4 Tbs unsweetened coconut - fine cut

4 Tbs sucanat (or honey or sweetener of your choice)

1/4 tsp salt

1/4 tsp coconut extract

Options:

3-4 Tbs raw cacao powder (for chocolate version)

1 tsp cinnamon (for plain version)

dark melted chocolate for topping

chopped nuts, for topping or add some to basic cookie mixture before forming

 It makes a stiff dough.

1. Blend the almond pulp with almond butter, coconut, sweetener, salt and extract. You should get a stiff heavy dough that will still be moist and easily hold together.
2. Depending which option you want, add cinnamon, cacao powder, or chopped nuts to the above and mix in.
3. Pinch off a teaspoon-size chunk of dough, roll it into a ball, and flatten into a cookie shape with your fingers. Place on a dehydrator sheet. (Makes approx 36 cookies)
4. Dehydrate at 110 degrees for 12-18 hours. I made these in the afternoon and let them dry until morning. They were most likely done before then. 
5. If you want to make the chocolate treats, then melt the dark chocolate, spoon some on top, and sprinkle with nuts.
6. Store in a baggie in the fridge, (or freezer like I do).

 Lined up for the dehydrator.

 Before the topping.

I have to admit, the plain, basic cookie I made tasted kind of bland, and that's when I decided to add the chocolate topping and nuts. I think the cinnamon ones would have been better if I had added some chopped nuts to the batter, but then I am thinking they'd be good dipped in chocolate too. Anyway, I'll probably eat a few for a breakfast pick-me-up along with some fruit.

 Ready to enjoy!

P.S. I took some of my plain cinnamon bites and sandwiched a heap of nut butter between two of them. Delicious!

Quote for the day: 

“If you can't get a miracle, become one.” ― Nick Vujicic http://www.lifewithoutlimbs.org/

Going Nutty for Almond Milk!

Making my own was easy peasy!

Some things are worth the effort to make from scratch. I've been learning that lesson for years. I was delighted that this was one recipe that didn't take a lot of time and was an easy clean-up. It won't last nearly as long in the fridge, but hey, that's probably a good sign. Makes me think of the McFrenchFry: If it doesn't spoil, don't eat it!

For the last six months, most dairy products (except plain yoghurt) have escaped my lips. I don't really miss the cheese or the sinus congestion and headaches that came with it, but my cow's milk habit needed  a comparable replacement.

At first I tried soy milk, and during my elimination diet I discovered that soy milk and I do not really get along well anyway. Then there's the soy controversy and GMO issues to consider too. (Read Why Soy Milk is Not for Boys or Girls).

I soon discovered almond milk, a superior nutritional choice (see discussion below), which I purchased on a regular basis. After many months, I wondered if I could make my own for less (less money spent and less additives), so  a few weeks ago I decided to try it. The results? Yum!

A chocolatey version

You'll need: 

• A high-powered blender
• A nut milk bag (I purchased mine at Amazon.com)
• To soak your almonds overnight

Ingredients:

• 1 cup soaked raw almonds (cover in water overnight and drain)
• 3 cups filtered water
• 2-3 Tbs sweetener (agave, honey, pinch of stevia, or 2 dates, etc.—I use sweet granulated coconut nectar)
• 1/8 tsp. sea salt
• 1/2 tsp. vanilla (optional)

 Squeezing out the milk

Blend the 3 cups of water and almonds until smooth. Over a large bowl, pour blended contents into a nut bag and tie the top. Strain the mixture and squeeze the milk through the bag, by using both hands, until all the milk has drained. Save the remaining pulp to use in a cooky or another recipe. (It will freeze well). Return the milk to the blender and add your sweetener, salt, vanilla or other desired flavorings and blend for about 15 seconds. Pour into a glass container and refrigerate; raw almond milk will keep for four days.

Options: I made chocolate almond milk by adding 3 Tbs. of raw cocoa powder, but it required a bit more sweetener. Try adding nutmeg, cinnamon, cloves, or allspice.

Save the remaining almond pulp for macaroons!

What's so superior about almond milk?

Cow's milk is for calves, not humans! It does seem that a lot of people have problems digesting it. Perhaps that's because of pasteurization though. There are some raw milk studies and books written that claim some amazing things, so I'd leave it up to you to investigate. Then there are articles and books about the dangers of milk too. Kind of  two sides to everything I am finding. But . . .

Almond milk is a delicious, creamy dairy substitute and easy on the digestive system. It has a comparable amount of calcium to cow's milk, is high in protein, and it leaves an alkaline ash in the body (as opposed to the acid ash of cow's milk which actually causes weak bones), and it does not cause the lactose intolerance and allergic responses of cow's milk. (read Mad Over Milk). It contains vitamin E, potassium, copper, and magnesium. An 8 oz glass is approximately only 70 calories, lower than dairy milk, containing no saturated fats. You won't find  residual steroids or hormones as you might in store-bought milk. And I think it tastes just as good and better than soy or coconut or rice milks. Besides, I'm enjoying knowing that when I make it myself, I'm getting the healthiest choice available!

Uh-oh! A Double Batch was almost too much. 

One-and-a-half recipe was perfect.

Enjoy your homemade almond milk! I'll probably experiment with different nuts, and as you know, nuts are high priced these days. Buy them in bulk and look for the bargains.

Raw Birthday Pies and No-Bake Munchies

Healthier, Chocolate-topped No-bake Munchies

When you want to eat healthy—no white sugar with a heaping helping of enzymes in your food, what do you make for birthdays? What do you make for special occasion treats or for when company comes?

We had a tradition of making Birthday Pies for many years, after the standard box-mix cake and sugary icing got too boring. Most often it was an ice cream pie with fruit and a cookie crust with homemade whipped cream for the topping and some chocolate candy decorations on top.


So, what raw pies did I make for Jeremie's birthday this year? Blueberry Cheesecake and Apple Pie . . . delicious! We did not miss the sugary cakes or pies from year's past.

This Non-dairy Blueberry Cheesecake recipe is one I mentioned in a previous post and made in our raw foods prep class. This time I made my own. We ate half over the course of a week, and I cut the other half into small wedges that I froze, for a nice little treat when we want it! 

 First, I made the nut crusts.

Soaked cashews, blueberries and other ingredients are ready to blend. 

Be careful—it's thick!

Raw Blueberry Cheesecake—a rich birthday treat!

Here's a raw version of Mom's Famous Apple Pie that really delights the taste buds. This Raw Apple Pie recipe is similar to mine, though I left chunky sliced apples to mix into the main apple mixture base. Yum.

Raw Apple Pie

For many years I used to make a No-Bake Munchie recipe that had a base of butter, honey and peanut butter that was heated on the stove, then you added in oats, seeds, nuts, dried fruit, cereal, and carob or chocolate powder or whatever you wanted. Well, now I don't eat butter, or peanut butter but I do miss those munchies. So I made a new-fangled, little healthier version today that I can eat . . .

No-Bake Chocolate-Topped Munchies!

Mixing the Munchie batter

For the basic recipe I added the following to 3 cups of oats and mixed all together:

• 1/2 cup honey
• 1/2 cup brown rice syrup 
• 4 tsp raw cacao powder (or carob)
• 2 tsp vanilla extract 
• 1/4 cup melted coconut oil 
• 2-3 Tbs coconut butter 
• 1 cup almond butter

 Then I added in: a few tablespoons of chia seeds, sunflower seeds, coconut flakes, raisins, and sesame seeds. You have the option to use what you desire or have on hand: nuts, seeds, dried fruit, etc. If it's not wanting to stick together, add a bit more sweetener or coconut oil till it does.

Smooth mixture into a glass dish that has been coated with a little olive oil. Chill, cut, and eat plain or top with chocolate like I did.

Melting 86% dark cacoa chocolate on the stove-top

Pour over the top and refrigerate

Cut and enjoy!

"To insure good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life." -William London

Hungry for Hummus —The New Diet Isn't So Hard

 The Best Ever: Nut 'n' Curry Hummus

I've had cravings for hummus in the past and it's not surprising that I'd have them again, especially since I am now limited in my overall food choices (since I started an elimination/anti-inflammatory diet) and it's something I can eat and enjoy with a rye cracker, carrot stick, or even by the spoonful! It's that good. Maybe it's the almond butter in it that brings it over the top. I also like it mixed on my salad in place of an oil & vinegar dressing.

I've bought several store brands as well as some homemade varieties at the health food market—some I loved, some were not so tasty. I made a boxed hummus once, and I've used hummus flour, and they were OK, but I decided to make my own when I found this recipe from The Anti-Inflammation Diet and Recipe Book. Thanks to Dr. Jen (Harrison Optimal Health) for getting me going in a more focused direction! I'll explain more about me in a minute, but here's this delicious recipe (tweaked just a bit):

Nut 'n' Curry Hummus

3 cups garbanzo beans (2 cans)

1/4 cup liquid from garbanzo beans

1/3 cup tahini (a sesame paste)

3 garlic cloves minced or pressed

1/4 cup plus 1 tbsp fresh lemon juice (I substituted half this amount of apple cider vinegar)

3 tbsp filtered water (I needed to add a little more)

1/2 tsp sea salt (or to taste)

1/2 cup almond butter

2 tsps curry powder

Paprika and parsley garnish

(I added 1/8 of a sweet red pepper, and you can experiment with add-ins)

Blend in high-powered blender until smooth (may add water to get right consistency—it's thick).

There are other recipes that call for presoaking chickpeas in water for 2-3 days (2 cups peas makes for 3 cups in the recipe). You could do this for an uncooked raw hummus version.

What's this about a new diet?

My Naturopath, Dr. Jen, tested me for Hashimoto's Disease, a common reason for hypothyroidism in this country, and sure enough I have this auto-immune disease where antibodies are set on destroying the components that make thyroid hormone in my body. My immune system is attacking my thyroid gland! The anti-inflammatory nature of the new diet along with an elimination diet to find out which foods I am either allergic or sensitive to will, in the long run, reduce the inflammation in my body along with the causative number of antibodies being produced. A lot of the symptoms I've experienced in the last year, including my osteoarthritis condition are most likely all related to inflammation of some degree.

I've known for awhile that this was something I needed to do and I could only seem to go a week with not eating wheat and I still wanted that daily cappuccino (I have been free of cheese and most dairy for months), but since I have a good reason and the doctor told me to, I've found it easy to stick to and it's been one of those blessings in disguise.

NOT ALLOWED right now: wheat, dairy (butter, cheese, milk, yogurt), eggs, soy, peanuts, sugar, juices, sodas, most oils (olive and coconut OK), corn, potatoes, tomatoes, citrus, beef, shellfish, lobster, clams (I can eat some tuna or wild salmon), and no conventional meats or processed foods.

After 3-4 weeks when my symptoms are gone (I still get some headaches) I can reintroduce these single foods (one at a time) and I'll discover what I do and don't react to and what I can or should not eat. Simple!

I'm feeling great with more energy at the 3 week point and I've lost 10 pounds easily during that time. I have not starved myself, on the contrary, I eat whatever I feel like eating, quite a few times a day, but yeah, only within my allotted food choices. I'm guessing that wheat and dairy are the biggies for me and I DO NOT want to even try reintroducing those back in, but just stay away from them.

I've been experimenting with some different grains that I can eat. Here is a quinoa breakfast I had:

 Warm Quinoa with Walnuts and Cinnamon

And surprise—Jeremie loved it! He's having to eat whole grains to help control a blood sugar related problem. I've also made spelt pancakes and spelt bread which I wouldn't eat but a small portion of (one pancake or once slice of bread/day). No, these are not raw foods, but nevertheless, healthier versions of the allowable cooked portions of my meals.

Hey, I'm also psyched in that I applied for an RN position Friday that sounds almost a perfect fit for me, being that I quit nursing so long ago. But I love learning about the science of medicine and nursing and being involved in helping people. I'm praying it's going to work out. God's timing and intervention is no joke to me, and His hand is directing my life.

P.S. July 27th, 2012
That RN position never materialized though it was nice to know I was seriously considered a candidate for it. I decided not to pursue allopathic nursing at this stage of my life and I took a nice, un-stressful job in a lawyer's office. Anyway, I'm having fun learning lots of things and doing some writing that I've wanted to do.

Raw Healthy Treats for Valentine Sweets

Today is Valentines Day. I love to scrounge in the kitchen and cook up something sweet and gooey and chocolaty for my hubby and family. But we don't need the high sugar content and I do want healthy—and raw makes it even better. What did I come up with?

Raw Chocolate Macaroons

Chocolate macaroons are to be savored, and these are tasty as can be! Raw ingredients, shaped, and dehydrated, with a slightly crusty outside (similar to a baked product) and a delicious choco-coconutty inside.

I modified a recipe from Live Raw by Mimi Kirk.

Ingredients:

2 cups flaked coconut (unsweetened)

3/4 cup raw almond meal or flour

1/8 tsp salt

1/3 cup honey, agave, or brown rice syrup (I used a mixture of honey and rice syrup)

2 Tbsp coconut oil

1/2 tsp vanilla

3 Tbsp raw cocoa powder (or substitute carob)

In food processor:

Process coconut, almond meal and salt till blended. Add in remaining ingredients and pulse till mixed well. Make small rounded shapes in your hands and flatten the bottom on a nonstick dehydrator sheet. Dehydrate at 110 degrees for 10 hours. 

Options: You could dip these in melted chocolate if you want or leave out the cocoa powder and add almond extract for a different taste.

Then I decided to make:

Apricot Squares

I found a recipe that used dried apricots which I had on hand. This recipe is from an E-Book: Have Your Cake and Eat it Too: Guilt Free Desserts for the Whole Family (I don't know where I purchased it from and I can't easily find it online, but it's an awesome raw recipe book). I have modified it (like I do practically everything). It has a bit of a buttery-crunchy bottom and top layer (pecan crumble mixture) and an apricot-banana sweet center, and loaded with healthy vitamins, minerals and fiber. (JJ gave this a thumbs up)

Bottom (and top) Layer:

Process these ingredients until you get a crumb-like consistency:

1 cup raw pecan pieces

1/2 tsp cinnamon

2 Tbs sucanat

1 cup almond meal

1/3 cup honey (or agave)

1/4 cup raw coconut oil

1/4 cup raw coconut manna

1/2 cup raw flaked coconut

1/2 tsp salt

Place half of mixture aside for topping. Press half onto 9 x 9 inch glass pan and refrigerate.

Filling:

Place the following ingredients into food processor and process until mixed well:

1 cup dried apricots, soaked for 2 hours and then drained

2 bananas

1/3 cup dried cane juice

1 Tbs lemon juice

1/3 cup almond meal

1 tbsp psyllium husk powder

1/4 tsp salt

Spread apricot mixture onto bottom layer in pan. Sprinkle the pecan crumb mixture you have set aside on top. Refrigerate. Cut into squares. Yummy!

I hope your Valentine's Day was a delightfully healthy and loving one!