I hope all the Mom's out there had a wonderful Mother's Day. . . It can be a thankless job sometimes, but it's nice to have a day set apart to say thanks to the Mom's that raised us, and have our kiddos say thanks. We don't do it as often as we should. . .
Also, this is a shout out to my daughter Amanda for making the blog looks so cute! Luv you Manda!
Sunday, May 9, 2010
Saturday, May 8, 2010
Green Smoothie Cleanse
So a few from our Raw As We Wanna Be group have been doing a Green Smoothie Cleanse. . .. This has been drinking green smoothies for Breakfast and Lunch and eating a RAW savory soup for dinner. Some have substituted a salad for the dinner time, and we have been avoiding nuts and seeds and other fats like avocados as they can slow down the digestive process. We've had some feedback and forth on the yahoo group and most seem to have lost a few pounds and are feeling more energy.
As for Bob and I. . .
Well, he jumped ship last night. He had it in his mind he’d make it to Friday and he did! Whoop! He lost 4 pounds! He can’t comment on how he feels because he’s got a cold that’s bumming him out. . .
As for me, I’m gonna see how long I can go. I might even kick it into high gear next week and do a Juice Feast. I’ll let you know how that goes. One thing I have learned is that I reach for food almost every time I walk through the kitchen! I know it’s pretty pathetic, but I find myself in front of the fridge opening the door to see if there is something that calls to me. On this cleanse, I’ve started telling myself NO! Wow, what a concept. I’ve let myself grab a handful of nuts every time I walk through the kitchen cuz I think they’re healthy, but now I realize that I am eating way too many of them every day and that they are filling me up so that I don’t turn to the greens like I should be doing instead. I’ve also gotten into the mindset that one corn chip isn’t gonna kill me. . . then that turns into probably 10 as I walk back and forth past the bag lying on the counter (that my kids didn’t put away). So guess what? I put it away, and out of sight out of mind really helps. As of yesterday I’m down 4 pounds and would like to get down a few more. . .
Happy Green Health! Let us know how you did, or are still doing. . . Lauri
As for Bob and I. . .
Well, he jumped ship last night. He had it in his mind he’d make it to Friday and he did! Whoop! He lost 4 pounds! He can’t comment on how he feels because he’s got a cold that’s bumming him out. . .
As for me, I’m gonna see how long I can go. I might even kick it into high gear next week and do a Juice Feast. I’ll let you know how that goes. One thing I have learned is that I reach for food almost every time I walk through the kitchen! I know it’s pretty pathetic, but I find myself in front of the fridge opening the door to see if there is something that calls to me. On this cleanse, I’ve started telling myself NO! Wow, what a concept. I’ve let myself grab a handful of nuts every time I walk through the kitchen cuz I think they’re healthy, but now I realize that I am eating way too many of them every day and that they are filling me up so that I don’t turn to the greens like I should be doing instead. I’ve also gotten into the mindset that one corn chip isn’t gonna kill me. . . then that turns into probably 10 as I walk back and forth past the bag lying on the counter (that my kids didn’t put away). So guess what? I put it away, and out of sight out of mind really helps. As of yesterday I’m down 4 pounds and would like to get down a few more. . .
Happy Green Health! Let us know how you did, or are still doing. . . Lauri
Friday, April 30, 2010
Smoothie Cleanse
Our Raw As We Wanna Be group are planning to do a Green Smoothie Cleanse starting on Monday, May 3rd. This will consist of Smoothies for Breakfast and Lunch. Then a nice RAW savory soup for Dinner. . . If you want to join in join us on the Yahoo group at http://groups.yahoo.com/group/rawaswewannabe/
We will be posting some smoothie recipes and soup recipes that we can use for the Cleanse and hopefully we will share our feelings and help each other pump up the energy for feeling and looking better and bump up our energy to eat better.
We will be posting some smoothie recipes and soup recipes that we can use for the Cleanse and hopefully we will share our feelings and help each other pump up the energy for feeling and looking better and bump up our energy to eat better.
Tuesday, April 27, 2010
Book Review by Peggy
(From April’s Green Smoothies group meeting)
Title: Super Foods; Fourteen Foods That Will Change Your Life
Author: Steven G. Pratt, M.D., and Kathy Matthews
Purpose: To help people choose foods that will let them live a healthy and disease-free life. This book discusses the qualities that are in what is called “Super Foods”. These foods have some of the best disease fighting properties as compared to other food choices that we make.
Organization of Chapters:
The first part of the book talks about the how our diets are creating chronic health problems; the principals of great health; micronutrients; and how to incorporate super foods into your diet. The second part of the books talks about each of the super foods as separate chapters. It tells what each food does for your body and even give alternatives called “side-kicks” to give you variety. The third part gives menu planning ideas and additional nutrition information.
Fourteen Super Foods:
Beans Blueberries Broccoli Oats Pumpkin Wild Salmon
Soy Spinach Tomatoes Walnuts Yogurt Turkey Tea
My Opinion:
I really love this book! I have taken a lot of time to study this book and feel that it offers excellent information that I refer back to often. My only issue is that I don’t drink tea.
Title: Super Foods; Fourteen Foods That Will Change Your Life
Author: Steven G. Pratt, M.D., and Kathy Matthews
Purpose: To help people choose foods that will let them live a healthy and disease-free life. This book discusses the qualities that are in what is called “Super Foods”. These foods have some of the best disease fighting properties as compared to other food choices that we make.
Organization of Chapters:
The first part of the book talks about the how our diets are creating chronic health problems; the principals of great health; micronutrients; and how to incorporate super foods into your diet. The second part of the books talks about each of the super foods as separate chapters. It tells what each food does for your body and even give alternatives called “side-kicks” to give you variety. The third part gives menu planning ideas and additional nutrition information.
Fourteen Super Foods:
Beans Blueberries Broccoli Oats Pumpkin Wild Salmon
Soy Spinach Tomatoes Walnuts Yogurt Turkey Tea
My Opinion:
I really love this book! I have taken a lot of time to study this book and feel that it offers excellent information that I refer back to often. My only issue is that I don’t drink tea.
Sunday, April 18, 2010
RAW Cheesecake - minus the cheese!
This recipe comes from Raw for Dessert by Jennifer Cornbleet
I doubled this recipe to make a 9" cheesecake
Cheesecake
Crust
1 c raw walnuts (unsoaked)
1/4 c unsweetened shredded dried coconut
1/2 c whole cane sugar (sucanat)
pinch salt
1/4 c raisins
4 pitted medjool dates
Filling:
1 c raw cashews (soaked 8 - 12 hours)
1/2 c young coconut meat (from 1 coconut)
1/2 c freshly squeezed lemon juice
1/2 c light agave syrup
1/4 c Date Paste (see below)
1/8 t salt
1/2 c virgin coconut oil
1 Tbsp soy lechithin powder (healthfood store)
Crust - place walnuts, coconut, sugar, and salt in food processor w/S blade. Process until finely ground. Add the raisins and dates and process until coarse crumbs begin to stick together. Press into bottom of 6 or 7" springform pan
Filling - place cashews, coconut meat, emon juice, agave syrum, Date Paste, and salt in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender w/a rubber spatula. Add the coconut oil and optional soy lecithin powder and process until blended. Pour the filling into the crust and spread it evenly. . .
I like topping this with Jennifer's Raspberry Coulis. . . 2 - 10 oz pkgs of unsweetened frozen raspberries process these through a food mill or push through a strainer with the back of a spoon. This deseeds the raspberry mush, then wisk in the agave syrup and I put this into a squeeze bottle and can make the pretty swishes on the plate before plating the cheesecake. YUM!
Date Paste - ok this is kind of a bummer on this recipe. This makes a lot of date paste and is used in several of the recipes in the book. . . and unfortunately it doesn't work well when I cut it in 1/2 because there isn't enough volume for the dates to get whipped up nice and smooth. It can be kept in the freezer for a month or two. . . Use it for a natural sweetener
32 pitted medjool dates
3 c filtered water
Place the dates in a medium bowl, cover with water and let soak for 20 minutes. Drain the dates but reserve the water.
Place the dates and 1/2 c of the soaking water into a food processor fitted w/the S blade. Process until smooth. Scrape down the sides of the processor and process. . . Now ready for use in other recipes or use as a natural sweetener.
I doubled this recipe to make a 9" cheesecake
Cheesecake
Crust
1 c raw walnuts (unsoaked)
1/4 c unsweetened shredded dried coconut
1/2 c whole cane sugar (sucanat)
pinch salt
1/4 c raisins
4 pitted medjool dates
Filling:
1 c raw cashews (soaked 8 - 12 hours)
1/2 c young coconut meat (from 1 coconut)
1/2 c freshly squeezed lemon juice
1/2 c light agave syrup
1/4 c Date Paste (see below)
1/8 t salt
1/2 c virgin coconut oil
1 Tbsp soy lechithin powder (healthfood store)
Crust - place walnuts, coconut, sugar, and salt in food processor w/S blade. Process until finely ground. Add the raisins and dates and process until coarse crumbs begin to stick together. Press into bottom of 6 or 7" springform pan
Filling - place cashews, coconut meat, emon juice, agave syrum, Date Paste, and salt in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender w/a rubber spatula. Add the coconut oil and optional soy lecithin powder and process until blended. Pour the filling into the crust and spread it evenly. . .
I like topping this with Jennifer's Raspberry Coulis. . . 2 - 10 oz pkgs of unsweetened frozen raspberries process these through a food mill or push through a strainer with the back of a spoon. This deseeds the raspberry mush, then wisk in the agave syrup and I put this into a squeeze bottle and can make the pretty swishes on the plate before plating the cheesecake. YUM!
Date Paste - ok this is kind of a bummer on this recipe. This makes a lot of date paste and is used in several of the recipes in the book. . . and unfortunately it doesn't work well when I cut it in 1/2 because there isn't enough volume for the dates to get whipped up nice and smooth. It can be kept in the freezer for a month or two. . . Use it for a natural sweetener
32 pitted medjool dates
3 c filtered water
Place the dates in a medium bowl, cover with water and let soak for 20 minutes. Drain the dates but reserve the water.
Place the dates and 1/2 c of the soaking water into a food processor fitted w/the S blade. Process until smooth. Scrape down the sides of the processor and process. . . Now ready for use in other recipes or use as a natural sweetener.
Saturday, April 17, 2010
More RAW Desserts
Dark Chocolate Peanut Butter Tarts compliments of GLiving.com Click here for yummy gorgeous pics of this dessert.
Makes about 4-5 5” tarts; mine made 6, or one large 9" torte
For the Crust:
1 c almonds
½ c Cacao Powder (can use cocoa powder)
¼ C virgin Coconut Oil
¼ C raw Sucanat sugar (organic evaporated cane sugar; healthfood store)
2 T Maple Syrup
2 T Cacao Nibs (healthfood store)
2 t Vanilla Extract
1/8 t Sea Salt
Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.
Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.
Step 3 Line your tart pans w saran wrap and then on top of it, gently press the crust mixture into the bottom and sides
Step 4 Place them in the freezer while you prepare the fillings
For the Chocolate Filling Layer:
1 c Young coconut meat (healthfood store or Asain Market)
¼ c Virgin Coconut Oil
2/3 c maple syrup
½ C Agave Nectar
8 oz. Dark Bittersweet Chocolate (Greens & Blacks)
¼ t Sea Salt
2 T Vanilla Extract
Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double boiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.
Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white)
Step 3 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.
Note: One of the best coconut oils is Virgin De Coco Crème. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.
For the Peanut Butter Layer:
1 c natural smooth peanut butter
1 T Virgin Coconut Oil
¼ c Agave Nectar
¼ t sea Salt
Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.
Putting it all together:
Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.
Step 2 Pour the chocolate mixture on top.
Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.
Makes about 4-5 5” tarts; mine made 6, or one large 9" torte
For the Crust:
1 c almonds
½ c Cacao Powder (can use cocoa powder)
¼ C virgin Coconut Oil
¼ C raw Sucanat sugar (organic evaporated cane sugar; healthfood store)
2 T Maple Syrup
2 T Cacao Nibs (healthfood store)
2 t Vanilla Extract
1/8 t Sea Salt
Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.
Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.
Step 3 Line your tart pans w saran wrap and then on top of it, gently press the crust mixture into the bottom and sides
Step 4 Place them in the freezer while you prepare the fillings
For the Chocolate Filling Layer:
1 c Young coconut meat (healthfood store or Asain Market)
¼ c Virgin Coconut Oil
2/3 c maple syrup
½ C Agave Nectar
8 oz. Dark Bittersweet Chocolate (Greens & Blacks)
¼ t Sea Salt
2 T Vanilla Extract
Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double boiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.
Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white)
Step 3 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.
Note: One of the best coconut oils is Virgin De Coco Crème. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.
For the Peanut Butter Layer:
1 c natural smooth peanut butter
1 T Virgin Coconut Oil
¼ c Agave Nectar
¼ t sea Salt
Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.
Putting it all together:
Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.
Step 2 Pour the chocolate mixture on top.
Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.
Friday, April 16, 2010
RAW Desserts
So tonight is our RAW Dessert night and I've vowed to get the recipes up sooner than I did after last month. . . Was it just yesterday I finally posted my salad recipe???
I just finished up the Peanut Butter Fudge and Dark Chocolate Peanut Butter Tarts. MMmmmm.....
Peanut Butter Fudge AKA Chi Snowballs compliments of Green Smoothie Girl Holiday Recipe Book
She rolls her's into balls and rolls into unsweetened shredded coconut (people in this house don't like coconut especially if they can see it) so we skipped that part and just cut it into 1" squares like fudge.
1 c peanut butter (pref. natural unsweetened)
1/2 c honey
1/4 c brown rice syrup (found health food store, I personally think it doesn't need it)
2 1/2 c puffed brown rice cereal (found as above but is needed!)
1/2 c rolled oats
1 - 2 Tbsp chia seeds (health food store)
optional: 1 c finely shredded unsweetened coconut
Mix all ingredients together except for the coconut. Roll the mixture into balls and then roll in the coconut. Or press into an 8 x 8" pan and let sit until soft about an hour. I put mine in the fridge. Comes out nice and firm like fudge. . .
Let's keep our fingers crossed that if I leave my camera out tonight, I might remember to take pictures.
I just finished up the Peanut Butter Fudge and Dark Chocolate Peanut Butter Tarts. MMmmmm.....
Peanut Butter Fudge AKA Chi Snowballs compliments of Green Smoothie Girl Holiday Recipe Book
She rolls her's into balls and rolls into unsweetened shredded coconut (people in this house don't like coconut especially if they can see it) so we skipped that part and just cut it into 1" squares like fudge.
1 c peanut butter (pref. natural unsweetened)
1/2 c honey
1/4 c brown rice syrup (found health food store, I personally think it doesn't need it)
2 1/2 c puffed brown rice cereal (found as above but is needed!)
1/2 c rolled oats
1 - 2 Tbsp chia seeds (health food store)
optional: 1 c finely shredded unsweetened coconut
Mix all ingredients together except for the coconut. Roll the mixture into balls and then roll in the coconut. Or press into an 8 x 8" pan and let sit until soft about an hour. I put mine in the fridge. Comes out nice and firm like fudge. . .
Let's keep our fingers crossed that if I leave my camera out tonight, I might remember to take pictures.
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