I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.
I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:
Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:
To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy. And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the end I also added a bit of Udo’s oil for added nutrients.
I hope you give this a try and enjoy it as much as I have!
I recently attended an 11 day juice fast in upstate New York (blog to come with more information!) and while juicing I had plenty of time to look up recipes I was interested in recreating once back home and eating again. Having tried a wonderfully delicious raw food cheesecake once in the past, I was particularly interested in a go at it myself. With a quick google search I found this video:
And in no time at all I was able to throw together this delight of a dessert. A truly delicious and creamy raw strawberry cheesecake. The crust is an excellent staple to use with any raw cake or pie, and the filling can be varied any way you like. The next time I make this I am going to use mainly blueberries instead of strawberries in the filling and see how it turns out. It will be heavenly I’m sure!
1 cup raw macadamia nuts (soaked)
1 cup raw pecan nuts (soaked)
1/4 – 1/3 cup shredded raw, unsweetened coconut (optional)
4 medjool dates (soaked and pitted)
1/4 tsp vanilla
pinch of sea salt
Process in a food processor, and then conform mixture to a Spring Form pan.
2 cups raw cashews (soaked)
1 cup strawberries
12 medjool dates (soaked and pitted)
3/4 cup melted coconut oil
1/3 cup lemon juice
1/2 tsp vanilla
1 cup fresh, raw almond milk
Blend all ingredients in a High Speed Blender (i.e Vitamix) until consistency is very smooth. Place on top of crust, and layer berries on top. A great option is to also layer berries in the middle of pie.
Refrigerate 1-2 hours, or overnight. Or freeze. I found I liked it best when I cut the pie into little squares, froze the pieces, and thawed them for a few minutes before eating.
It’s widely known that nuts in general are very healthy for us and full of protein, vitamins and nutrients. They are especially essential in vegetarian and vegan diets, working as an amazing source of protein. However I have found that it is not as prominently known that soaking our nuts before eating them is important in order to digest more easily and to fully absorb the nutrients with-in.
Look for example at how the skin of almonds separates when soaked. The skin of almonds can cause a great deal of bloating and discomfort when trying to digest, and gets in the way of the best part of the almond.
The same thing goes for walnuts for example, again the skin separates some when soaked, but a bit more work is required to get it all off. Give it a try! And notice how different they taste. So much sweeter, because the bitterness comes from the outside layer.
I recommend soaking nuts for a day or two at most, usually a couple of hours is sufficient, cashews requiring the least amount of soaking time I find. An hour or two for cashew nuts should suffice, they will become a bit softer.
If you plan to leave nuts in the fridge, over night works great but if you plan to leave them in the fridge longer, just be sure to change the water at least 2-3 times throughout the day to keep it fresh.
Enjoy, and feel free to leave me a comment to let me know what you think. Is this something you’ve done before? Is this something you’d be open to trying, or have tried with success and enjoyed? I’d love to hear from you.
The last breakfast quinoa dish I created was so well received that I wanted to go ahead and share another wonderful creation. When I prepare food, I know that I am still learning as I go and I can’t even begin to express the amount of joy I am filled with when I am able to successfully create a healthy dish that tastes as wonderful as this, and it was so simple to make!
Raw cashew pieces
Fresh sliced mango
Ghee and Coconut Oil
Seasoning: Cinnamon, Nutmeg, Coconut Sugar
Prepare quinoa, 1 part quinoa to 2 parts water.
Add Ghee and coconut oil, and seasoning, sparingly at first and then to taste.
Mix in raw cashew pieces, cranberries and top with fresh mango.
Cook quinoa: 1 part quinoa to 2 parts water, bring to a boil and reduce to a simmer until water is absorbed and quinoa is a soft and fluffy texture, about 20 minutes.
Add coconut oil (or ghee) generously, almond milk, maybe 1/4 cup only, a little at a time, and seasonings: a generous amount of cinnamon, a dash of clover and nutmeg, just a hint of salt to balance the sweet from a dash a maple syrup (or agave) and coconut sugar.
Once seasonings are mixed, add any ingredients you’d like. I used raw cashew pieces, dried cranberries, halved pecans, and thinly sliced banana.
This recipe came together this morning when I was craving something warm and soothing, a dish high in protein and nutrients and not too heavy on the digestive system. This is what I came up with and I’m very pleased with the results. If you decide to give it a try, I’d love to hear from you, see how you liked it and what other ideas you may have come up with.
Working as a nanny I have found that the most important thing to getting kids to eat healthy food is to start when they are young, and as they get older, making healthy food fun really helps them to stay on the right track. As parents and caregivers to the children in our lives, we are able to help pave a path that they can take and benefit from for the rest of their lives.
When working with infants I like to begin introducing solids with savory soft foods first like squashes and avocados and waiting before introducing sweeter foods like bananas and apples. Once they’ve acquired a taste and liking for sweet foods, it’s likely going to be harder to get them to eat their vegetables as well.
I’ve worked with a lot of infants and really young children over the years, and more recently have been working with older children as well, around the ages of 3-6. I am encouraged seeing how much kids really enjoy healthy food when they have the taste for it, when they get to participate in the preparation or be engaged with the food in some way while eating it and when it’s just fun. Kids always want to have fun, and this carries over into food. One way to make food fun is with the presentation and here are just a few protein and nutrient rich food ideas that I’ve used and had success with over the years. I will continue to add more with time. I do love these tasty treats and eat them regularly myself.
Almond butter is great of course because it is rich in protein. Apples, bananas and celery make for a great base, and cinnamon and honey are full of immune strengthening and anti-inflammatory properties.
I set these up usually to allow the kids to have as much participation as possible, unless under a time constraint of course. They love topping the celery with either raisins or Goji berries. Apples and bananas with either cinnamon and/or honey, and on special occasions I even pull out the sprinkles. If there is something here you’ve tried before or plan to make, I will love to hear what other wonderful ideas you come up with!
Note: A fun trick to making something like a plain apple or banana fun to eat is to slice a few pieces and then put them back together. Sell it to the kids as ‘Puzzle’ fruit!