Researchers
at Rush University collected dietary data from 3,718 adults 65 years
and older administering memory tests over the course of six years. It
turned out that those who ate more than four servings (that's two cups)
of vegetables had a 38% decrease in the rate of mental deterioration
compared to those who ate less than one serving (half a cup) of
vegetables per day. Just don't smother your veggies with fat or
overcook. And eat organic only!
Thursday, October 31, 2013
Brownie Recipe
Brownie
recipe
Patty's brownie recipe is as follows
(it works with a 5 or 7-cup food processor, if yours is smaller, cut
the recipe in half ... the 1st three or four or five ingredients are
available from Costco – the cacao powder is from Amazon.com):
2 cups raisins
1 cup raw walnuts
1 cup raw pecans
2 Tbsp. Agave nectar or honey
2 tsp. cinnamon
2 Tbsp. raw cacao powder
1 dash vanilla
Combine all ingredients in a food processor and process for about one minute or until thoroughly moist - the mixture will form a shiny ball ... you might have to stop it a few times to push down stuff that sticks to the sides and break the mixture up a bit. Spoon into a glass baking dish and press it flat and evenly with your fingers. Store in a refrigerator and after a few hours cut into brownie sized pieces, and enjoy.
2 cups raisins
1 cup raw walnuts
1 cup raw pecans
2 Tbsp. Agave nectar or honey
2 tsp. cinnamon
2 Tbsp. raw cacao powder
1 dash vanilla
Combine all ingredients in a food processor and process for about one minute or until thoroughly moist - the mixture will form a shiny ball ... you might have to stop it a few times to push down stuff that sticks to the sides and break the mixture up a bit. Spoon into a glass baking dish and press it flat and evenly with your fingers. Store in a refrigerator and after a few hours cut into brownie sized pieces, and enjoy.
Sunday, October 27, 2013
Yummy Date Nut Ball Recipe
Date
Nut Balls
20 large Medjool dates (pits and ends
removed)
1 cup raw walnuts
1 cup raw pecans
2 Tbsp. raw cacao powder
1 Tbsp. Agave nectar (or honey)
dash of vanilla
organic shredded coconut
organic shredded coconut
Friday, October 18, 2013
Final Harvest of 2013
Just a few leftovers picked today. A nice batch of baba ganoush is in the near future along with some roasted beets and we'll dry the peppers in the dehydrator for some hot times later on. (click on image for larger view)
Wednesday, October 9, 2013
Pineapple Mango Pie
BLENDED PINEAPPLE and fresh mango, topped with shredded coconut, and
served in a sweet almond-meal crust.
FOR
THE CRUST:
2
cups raw almonds or walnuts, finely ground in a food processor
1/3 cup agave
nectar or 7 medjool dates
FOR
THE FILLING:
3/4
cup mango cubes
3/4
cup pineapple chunks
1/2
cup agave nectar
1
1/2 cups raw macadamia or cashew nuts
1/4
cup fresh lemon juice
To
make the crust, in a mixing
bowl, combine the ground almonds and agave nectar,
and mix well. Press the mixture evenly into the bottom and sides of
5-inch pie tin.
In
a high-speed blender, combine
all of the filling ingredients and blend until smooth.
Pour the mixture into the pie crust and serve.
GARNISH:
1 tablespoon shredded unsweetened coconut
Tuesday, October 8, 2013
Raw Vegan Cheesecake
Ingredients:
Crust
-
2 cups almonds
-
1 cup dried Medjool dates
Filling
-
3 1/2 cups raw cashews -soaked for at least one hour
-
3/4 cup fresh lemon juice
-
3/4 cup agave *
-
1 cup organic, unrefined coconut oil- liquefied (see below)
-
1/2 cup water
-
1 vanilla bean or 2 teaspoon vanilla extract
-
1/2 teaspoon celtic sea salt
Blackberry sauce
-
Handful of fresh blackberries
-
4 large dried Medjool dates
-
2 hefty squirts agave
Directions:
To melt coconut oil, if solid:
Measure out 1 cup of solid coconut oil and place in
shallow bowl of warm water. As it softens, stir. Replace the water
in the shallow bowl with fresh warm water and repeat until all is melted.
I needed to change the water about 4 times to make it reach a fully liquid state.
To make crust:
Blend almonds and dates in a food processor until
finely chopped. Press mixture very compactly into the bottom of a
spring-form pan. I used the bottom of a glass to press the crust down,
and it worked perfectly.
To make filling:
Take all filling ingredients and blend in food processor
until smooth. Just let it go for a few minutes…. the texture should be
nice and creamy.
To assemble:
Pour filling on top of crust and spread out until
smooth. Cover with foil and freeze overnight. The freezing process will
re-harden the coconut oil and set up the cake. After it is frozen
you can refrigerate and it will be ready to serve after about one hour.
Even though you have to freeze this cake to set it up, it is not a frozen cake…
once refrigerated, it takes on an extremely similar texture to a regular
cheesecake.
Pizza Kale Chips
Total prep time: about 8 hours
Active prep time: 10 minutes
Yield: 4 servings
Per serving: 188 calories, 10g fat (1g sat), 17.5g carbs, 5g fiber, 11.3g protein
Per serving: 188 calories, 10g fat (1g sat), 17.5g carbs, 5g fiber, 11.3g protein
(we usually double this recipe and buy about 2 pounds of kale - with stems - and sometimes add a carrot and 2 dates)
1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
Combine all ingredients except kale in a high-speed blender
and blend until smooth, adding a splash of water if needed.
In a large bowl, combine the kale and the pizza sauce. Use
your hands to massage the sauce all over the kale, making sure it’s coated
completely.
Arrange the kale in a single layer on a Teflex-lined
dehydrator tray. Dehydrate for 8 hours or overnight, until crisp (105°F).
Thursday, October 3, 2013
Raw Vegan Diet
There is seldom a shortage of news articles covering the
latest trends in dieting. Whether from the point of view of weight loss, health
or simply touting some culinary preferences, something new always seems to be
popping up, often with accompanying controversy.
Lately a book titled “The China Study” is regularly being
quoted; largely because of its in-depth research references. This study
advocates a plant based diet that excludes all animal products including all
meat and dairy. The health claims associated with this study are quite
impressive.
The logical extension of this particular dietary preference
is a concept gaining popularity: a raw vegan diet which is not only plant based
– consisting of fruits, veggies, nuts, seeds and sprouted grains - but avoids
heating anything above 115 degrees in order to retain all nutrients. All processed
foods are therefore excluded resulting in a nutritious, healthy way to achieve
weight loss.
Wednesday, October 2, 2013
Our Everyday Smoothie.
We drink this smoothie everyday and never get tired of it. It's packed with nutrition.
Into the Vita-Mix we put the following:
- 2 Tbsp. Chia Seeds
- 1 Orange (peeled)
- 1 large batch of Spinach or Kale (sometimes a stick of Bok Choy too) (about 3-4 inches deep)
- 1 large Carrot
- 1 Apple
- 1 inch block of Ginger
- 4 Medjool Dates
- 2½ - 3 cups frozen Blueberries
- 12 oz. Coconut Water
- 5 ice cubes
Blend until smooth. (The ice cubes keep it from heating up while blending in the Vita-Mix)
(Note: All of the ingredients - except Kale, Bok Choy and Ginger - are from Costco; they even sell the Vita-Mix there!)
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