Hello everyone! Hope all is well and blessed. A lot has been going on these days. I have been working on my website, Raw-Riffic Food adding lots of new content and resource links. I also created a new blog through WordPress, Raw-Riffic Food Recipes. I decided that I wanted a separate space for my recipes that could also link to my site. It's pretty cool, and I've already gotten a several hits.
I also have been doing a lot of reading and research, and listening to every podcast and web-show on raw food and the raw food lifestyle as possible. I'm learning quite a lot! With all this activity, plus my usual involvement with my son and his extra-curricular activities (band), as well as full-time work with Wisdom (makers of the first GRAS stevia sweetener - and the only one that is truly 100% natural, using pure water extraction - no chemicals whatsoever), I haven't had much time to create any new and exciting recipes, or blog about my personal raw journey. So here I am tonight, making an effort.
On the book front, I have sold several of my books, "Raw-Riffic Food's 101 Super-Charged Juices, Shakes & Smoothies" through the help of my husband. He has been showing it to people at his local gym. I may even have my very first demo through a contact from his gym. I'm waiting on my books to arrive before we can commit. So, that's pretty exciting for me!
Which leads me to another fun and exciting adventure. My co-worker Chip, is loaning me his Vitamix 5200. Wow! That baby rawks! I can't believe what a difference it makes in my smoothies and nut mylks! It is awesome! I truly hope to have one of my own someday. But for now, I will enjoy every moment I get to use this loaner. I will have the "Chipster 5200" for at least another 5 days. I will try to get my hubby to video tape me using it. It will be my first video clip to post (if we do it).
I also have been tasting and reviewing a variety of raw chocolates with some non-raw foodies at work. I had purchased quite a variety over the past few months just so I could taste them and share them with others, and give my opinion of them. There are quite a few yummos out there!
On another note, I have had so much raw chocolate over the past two weeks, that I am starting to really understand what Paul Nison is saying about it. Don't get me wrong, I will forever love and enjoy "raw" chocolate! But I definitely feel that raw chocolate is so potent - it is very much like a drug. I think it does have some benefit, but it's not something to take lightly or to consider the cure-all superfood. It's super alright - but in definite moderation. I'm starting to feel that way about my favorite Kombucha too. Since I don't drink anymore, or drink coffee, these two things really get me high when I have too much! I can sort of handle them on a daily basis for just a few days, then it starts to take it's toll. However, I could get away with having raw chocolate every day, as long as I make it using a small portion of chocolate. But having a whole bar every day leads to more within the day (it's addictive to me), and then the next thing you know I have had way too much! I am truly a raw chocoholic! No doubt about it! More to come on this subject.
Some of my reading has included books on the subject of the law of attraction - which I'm really into these days. It's really changing my life, and helping me have a new perspective. One that's closer to how I felt and lived when I was a young girl. There is definitely something to be said about being clear with your intention and being positive. It's outstanding!
Well, that's just a little glimpse into what I've been up to. Hope to write again real soon! Till then, take care! Peace! :)
- Debbie
Showing posts with label raw smoothie book. Show all posts
Showing posts with label raw smoothie book. Show all posts
Saturday, May 9, 2009
Saturday, November 29, 2008
Thanksgiving bliss...
I hope all you had a wonderful and blissful Thanksgiving - sure did!
In fact, the whole holiday week has been very nice. We had a holiday luncheon feast at work, which everyone brought a dish or two. I made a kale salad (imagine that), a raw butternut squash pie, and some chocolate carrot-orange mouse cakes with chocolate pudding frosting...all so very yummy! I was also happy to see that someone at work made a raw tabbouleh (not sure of the spelling) salad, and a spinach salad, and a cranberry relish (almost raw, except for the sugar) - yum!
For our family Thanksgiving we went to my Mother-in-law's house, and I knew we would be serving the traditional turkey, mash potatoes, stuffing and gravy. So I complimented the meal with two new kale salads, and I made my version of the cranberry relish, and then this awesome creation of a pie, the "coconut cream, strawberry cheesecake pie". Oh my gad! This was the bomb! I mean...goood! The family loved it! Even those that were not into raw at all!
It was probably the most peaceful and enjoyable Thanksgiving we shared as a family in a long while.
I still have the weekend to enjoy! Hope you all enjoy it too! I will be spending a lot of my time this weekend reformatting my smoothie book for print. I'm moving forward with having it published in print, so I have made modifications. I have changed some of the photos, and the size, etc. It is still the same great book that I'm proud of, just ready for print...I'll update you more about soon. For now you can check out my smoothie book as an e-book.
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I have to tell you, the past 10 days I have not been as high raw as I would like. I don't know what's going on. I haven't been bad per say, just not as disciplined. I have a small addiction to Trader Joe's organic corn chips (made with corn, sea salt, and organic sunflower oil), and I have had a few sushi dishes - which I need to stop! It's good - but not vegan, and it's pricey - not in my budget right now! I think it's because of the holidays, the cold air, and just me...
I just need to make a lot more snack foods so I don't do that! Well, speaking of making food, I promised some of my Raw Fu friends that I would share my Thanksgiving recipes with them, so let me do so.
Now for the Thanksgiving recipes!
Broccoli and Kale Salad:
2-3 cups baby broccoli chopped
3-4 large leaves kale stemmed and chopped into strips
1 yellow bell pepper seeded and chopped into chunks
1 cucumber peeled and chopped into chunks
2 handfuls sunflower sprouts
2 handfuls baby heirloom tomatoes sliced
1/4 cup hemp seeds
1 T EVOO
1 T Bragg's Amino Acids
drizzle ACV
sea salt
garlic powder
onion salt
mixed dried herbs
handful of chopped pecans
Mix all very well and let marinate. Serve it up - yum-yum.
Sweet Red Kale Salad:
5-6 thick red kale leaves stemmed and chopped into strips
2 red delicious apples cored and chopped into small pieces
1 cup chopped pecans
1/3 cup dates pitted and finely chopped
1/2 cup golden raisins
1T or more balsamic vinegar
drizzle EVOO
drizzle agave
sea salt
Mix well and let marinate. Serve up some sweet kale goodness!
The Big Kale Salad:
5-6 large kale leaves stemmed and chopped into strips
1 red bell pepper chopped into chunks
2 small carrots sliced into small pieces
1 large cucumber peeled and chopped into small pieces
2 handfuls of mini heirloom tomatoes sliced
1-2 handfuls fresh micro herbs
1 T hemp seeds
1-2 handfuls pine nuts
1 T Bragg's Amino Acids
1 T EVOO
mixed dried herbs
onion powder
garlic powder
sea salt
drizzle of AVC
Mix well and marinate. This is a very filling salad. You could add sliced avocado or mushrooms for an even meatier salad. Very good!
Cranberry Orange Relish:
1 bag frozen or fresh organic raw cranberries
1 large naval orange with peel left on, but seeded
3-5 pitted dates
1/4-1/3 cup agave nectar or maple syrup or mixed
dash of sea salt
Place all ingredients in the food processor and blend until a nice relish is formed. Place in a sealed container and chill for about 30 minutes. Serve with any dish raw or cooked! The non-raw foodies loved this one with their turkey!
Butternut Squash Pie:
Crust-
3 cups pecans
1 1/2-2 cups pitted dates
1/4 tsp. vanilla extract
1/8 tsp. sea salt
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan - going up the sides of the pan a well. Chill while working on the pie filling.
Filling-
3 cups or more of raw ripe butternut squash (about a medium to large size - interior of the squash only. Discard shell and seeds)
1 1/4 cups coconut water
2-3 T coconut butter
6 T agave nectar
1 T maple syrup
2 tsp. cinnamon
2 tsp. vanilla liquid (recipe below)
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/4 tsp. allspice or cloves
1/8 tsp. turmeric
2 T lecithin
3/4 cup coconut oil
1/8 tsp sea salt
Vanilla Liquid-take 1 T vanilla powder, or 1-2 vanilla beans scraped and chopped fine, grind in a coffee grinder. Place in blender and add about 1/4-1/2 cup purified water and blend till very well combined and liquid. Store up to a week in the fridge.
Combine all pie filling ingredients into the food processor. Blend very well until very creamy and smooth. Pour into pie pan with crust. Place back in the fridge for about 20-30 minutes. Garnish with pecans. Place back in the fridge and let set for about 3-4 hours or overnight. It's ready to serve, and it's yum-yum good!
And now for my most favorite dish of the week, my very own pie inspired by so many pies I have had and enjoyed...Hope you love this one as much as I did, and the rest of my family did! Enjoy!!!:)
Coconut Cream, Strawberry Cheesecake Pie:
Crust - (inspired by Pure Vegan)
2 1/2 cups soaked pecans and walnuts (1/2 and 1/2)
1/3 - 2/3 cups pitted dates
2 tsp. cinnamon
1/4 tsp. Himalayan salt
dash of cayenne pepper
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a spring form cake pan. Chill while working on the pie filling.
Cheesecake (layer 1) -
1 cup purified water
1/2 cup agave nectar
Juice of half a large naval orange
1/3 cup soaked cashews
1 cup dried cashews
2 T soy lecithin
1 T coconut oil
2/3 cup coconut butter
2 tsp. vanilla extract
1 tsp vanilla powder
dash Himalayan salt
Combine all ingredients into the food processor and mix very well till very creamy and smooth. Pour on top of the pie crust.
Coconut Cream (layer 2) -
Coconut flesh (meat) of three young Thai coconuts
1/4 cup or more of agave nectar
1/4 cup or more coconut butter
1-2 tsp vanilla extract
Place in blender and mix and puree on high until smooth and fluffy. Adjust sweetness and thickness by adding more agave and or coconut butter. If too much, add a little coconut water. The consistency should be very creamy and fluffy with a flavor of coconut sweetened cream.
Add sliced/cut strawberries on top of cheesecake layer, making a pattern. Pour coconut cream over top and spread evenly within the pan, using up all the coconut cream. (Scrape the inside of the blender and eat -- yummy cream!). Let set in the freezer for a bit. Top with more strawberries, and freeze cake overnight or for at least 4-5 hours. Serve it cold! It's 'da bomb!
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan - going up the sides of the pan a well. Chill while working on the pie filling.
Well, that's it for today. I hope you enjoyed all the lovely recipes, and that you have a fabulous week to come! I'll write back real soon!
- Peace :)
Debbie
In fact, the whole holiday week has been very nice. We had a holiday luncheon feast at work, which everyone brought a dish or two. I made a kale salad (imagine that), a raw butternut squash pie, and some chocolate carrot-orange mouse cakes with chocolate pudding frosting...all so very yummy! I was also happy to see that someone at work made a raw tabbouleh (not sure of the spelling) salad, and a spinach salad, and a cranberry relish (almost raw, except for the sugar) - yum!
For our family Thanksgiving we went to my Mother-in-law's house, and I knew we would be serving the traditional turkey, mash potatoes, stuffing and gravy. So I complimented the meal with two new kale salads, and I made my version of the cranberry relish, and then this awesome creation of a pie, the "coconut cream, strawberry cheesecake pie". Oh my gad! This was the bomb! I mean...goood! The family loved it! Even those that were not into raw at all!
It was probably the most peaceful and enjoyable Thanksgiving we shared as a family in a long while.
I still have the weekend to enjoy! Hope you all enjoy it too! I will be spending a lot of my time this weekend reformatting my smoothie book for print. I'm moving forward with having it published in print, so I have made modifications. I have changed some of the photos, and the size, etc. It is still the same great book that I'm proud of, just ready for print...I'll update you more about soon. For now you can check out my smoothie book as an e-book.
.jpg)
I have to tell you, the past 10 days I have not been as high raw as I would like. I don't know what's going on. I haven't been bad per say, just not as disciplined. I have a small addiction to Trader Joe's organic corn chips (made with corn, sea salt, and organic sunflower oil), and I have had a few sushi dishes - which I need to stop! It's good - but not vegan, and it's pricey - not in my budget right now! I think it's because of the holidays, the cold air, and just me...
I just need to make a lot more snack foods so I don't do that! Well, speaking of making food, I promised some of my Raw Fu friends that I would share my Thanksgiving recipes with them, so let me do so.
Now for the Thanksgiving recipes!
Broccoli and Kale Salad:
2-3 cups baby broccoli chopped
3-4 large leaves kale stemmed and chopped into strips
1 yellow bell pepper seeded and chopped into chunks
1 cucumber peeled and chopped into chunks
2 handfuls sunflower sprouts
2 handfuls baby heirloom tomatoes sliced
1/4 cup hemp seeds
1 T EVOO
1 T Bragg's Amino Acids
drizzle ACV
sea salt
garlic powder
onion salt
mixed dried herbs
handful of chopped pecans
Mix all very well and let marinate. Serve it up - yum-yum.
Sweet Red Kale Salad:
5-6 thick red kale leaves stemmed and chopped into strips
2 red delicious apples cored and chopped into small pieces
1 cup chopped pecans
1/3 cup dates pitted and finely chopped
1/2 cup golden raisins
1T or more balsamic vinegar
drizzle EVOO
drizzle agave
sea salt
Mix well and let marinate. Serve up some sweet kale goodness!
The Big Kale Salad:
5-6 large kale leaves stemmed and chopped into strips
1 red bell pepper chopped into chunks
2 small carrots sliced into small pieces
1 large cucumber peeled and chopped into small pieces
2 handfuls of mini heirloom tomatoes sliced
1-2 handfuls fresh micro herbs
1 T hemp seeds
1-2 handfuls pine nuts
1 T Bragg's Amino Acids
1 T EVOO
mixed dried herbs
onion powder
garlic powder
sea salt
drizzle of AVC
Mix well and marinate. This is a very filling salad. You could add sliced avocado or mushrooms for an even meatier salad. Very good!
Cranberry Orange Relish:
1 bag frozen or fresh organic raw cranberries
1 large naval orange with peel left on, but seeded
3-5 pitted dates
1/4-1/3 cup agave nectar or maple syrup or mixed
dash of sea salt
Place all ingredients in the food processor and blend until a nice relish is formed. Place in a sealed container and chill for about 30 minutes. Serve with any dish raw or cooked! The non-raw foodies loved this one with their turkey!
Butternut Squash Pie:
Crust-
3 cups pecans
1 1/2-2 cups pitted dates
1/4 tsp. vanilla extract
1/8 tsp. sea salt
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan - going up the sides of the pan a well. Chill while working on the pie filling.
Filling-
3 cups or more of raw ripe butternut squash (about a medium to large size - interior of the squash only. Discard shell and seeds)
1 1/4 cups coconut water
2-3 T coconut butter
6 T agave nectar
1 T maple syrup
2 tsp. cinnamon
2 tsp. vanilla liquid (recipe below)
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/4 tsp. allspice or cloves
1/8 tsp. turmeric
2 T lecithin
3/4 cup coconut oil
1/8 tsp sea salt
Vanilla Liquid-take 1 T vanilla powder, or 1-2 vanilla beans scraped and chopped fine, grind in a coffee grinder. Place in blender and add about 1/4-1/2 cup purified water and blend till very well combined and liquid. Store up to a week in the fridge.
Combine all pie filling ingredients into the food processor. Blend very well until very creamy and smooth. Pour into pie pan with crust. Place back in the fridge for about 20-30 minutes. Garnish with pecans. Place back in the fridge and let set for about 3-4 hours or overnight. It's ready to serve, and it's yum-yum good!
And now for my most favorite dish of the week, my very own pie inspired by so many pies I have had and enjoyed...Hope you love this one as much as I did, and the rest of my family did! Enjoy!!!:)
Coconut Cream, Strawberry Cheesecake Pie:
Crust - (inspired by Pure Vegan)
2 1/2 cups soaked pecans and walnuts (1/2 and 1/2)
1/3 - 2/3 cups pitted dates
2 tsp. cinnamon
1/4 tsp. Himalayan salt
dash of cayenne pepper
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a spring form cake pan. Chill while working on the pie filling.
Cheesecake (layer 1) -
1 cup purified water
1/2 cup agave nectar
Juice of half a large naval orange
1/3 cup soaked cashews
1 cup dried cashews
2 T soy lecithin
1 T coconut oil
2/3 cup coconut butter
2 tsp. vanilla extract
1 tsp vanilla powder
dash Himalayan salt
Combine all ingredients into the food processor and mix very well till very creamy and smooth. Pour on top of the pie crust.
Coconut Cream (layer 2) -
Coconut flesh (meat) of three young Thai coconuts
1/4 cup or more of agave nectar
1/4 cup or more coconut butter
1-2 tsp vanilla extract
Place in blender and mix and puree on high until smooth and fluffy. Adjust sweetness and thickness by adding more agave and or coconut butter. If too much, add a little coconut water. The consistency should be very creamy and fluffy with a flavor of coconut sweetened cream.
Add sliced/cut strawberries on top of cheesecake layer, making a pattern. Pour coconut cream over top and spread evenly within the pan, using up all the coconut cream. (Scrape the inside of the blender and eat -- yummy cream!). Let set in the freezer for a bit. Top with more strawberries, and freeze cake overnight or for at least 4-5 hours. Serve it cold! It's 'da bomb!
Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan - going up the sides of the pan a well. Chill while working on the pie filling.
Well, that's it for today. I hope you enjoyed all the lovely recipes, and that you have a fabulous week to come! I'll write back real soon!
- Peace :)
Debbie
Sunday, November 2, 2008
Raw-Riffic happenings...
A Spook-less Halloween
This is the first year that we didn't celebrate Halloween, by decorating and passing out candy. It was a weird feeling, but also a relief. My son left for California with his marching band to compete in a marching band tournament, and they were going to hang out at Disneyland on Halloween night. So, being that it was just my husband and me, and most of the kids on our block have either moved or grown, up I wasn't into doing anything this year. Plus I've been so busy with work, volunteering for marching band boosters, and working on my various projects, I just haven’t had time to plan anything special. Maybe next year! I hope everyone else out there had a fabulous time! Did you hand out candy, or raw treats? Hopefully raw treats, or something close…LOL! Speaking of that, I saw some really clever raw Halloween treat ideas! Very cool!
EFT and The Laws of Attraction
So recently I picked up some self-realization and motivational books recommended by Philip McClusky. One of them is The Secret
, written by Rhonda Byrne. It’s mainly about the “laws of attraction”. I have to say, it all makes great sense, and I can truly identify with it. I realize that I have fallen off the path of spiritual insight, and positive thinking and have been trying to get back on the path for several years now. I know that’s why I’ve been feeling out of balance. However, it's obvious to me that I am slowly getting back on track, because here I am surrounding myself with positive influences, and making strong efforts to change my life, and feel better and stronger about my path.
Another very cool thing that was recently introduced to me is the power of EFT. EFT is Emotional Freedom Techniques. My friend and co-worker actually told me about this first. So then I looked it up on the internet (love the internet), and discovered the site, www.tryitoneverything.com. I signed up for their newsletter, and got a free downloadable eBook, entitled “15 Ways To Health, Happiness and Abundance”. It’s a great book! It talks about EFT, and EFT in combination with the Laws of Attraction, and so many other inspiring and healing concepts using this whole method of EFT. You should check it out.
Super-Sweet, Sproutein Green Smoothie
Here’s a great way to get your greens, and enjoy the latest raw protein product, Sproutein: Perfect Protein Superfood. Sproutein is packed with nutrition, blends well, and is delicious too!
1 scoop Sproutein
1 scoop Hemp
Protein Powder
1 scoop MSM granules
1 scoop Amazing Grass Green Superfood Powder
1 ½ cups frozen organic mango chunks
½ cups frozen organic dark cherries
2-3 handfuls organic baby spinach
1 tsp. raw honey
1 dropper full peppermint flavored SweetLeaf Liquid Stevia
1 banana
purified water and ice to cover
Place all ingredients in the blender except for the ice. Blend well on high, slowly adding the ice (enough ice to chill the blender). Makes 2-3 tall glass servings.
Raw-Riffic Smoothie Recipe:
Creamy Cherry Delight
1 apple (skin peeled)
1 pear (skin peeled – recommend Bosch pear)
2 small bananas
1 ½ to 2 cups dark cherries (fresh or frozen)
1 cup raw nut mylk (recommend almond or brazil nut)
2 handfuls spinach
1 dropper peppermint flavored SweetLeaf Liquid Stevia
Purified water and ice to cover
Place all ingredients in the blender except for the ice. Blend well on high, slowly adding the ice (enough ice to chill the blender). Makes 2-3 tall glass servings.
This recipe was taken from my recently released raw recipe eBook, "Raw-Riffic Food's 101 Super-Charged Juices, Shakes & Smoothies". This book is packed with great information, resources and tips; and of course, 101 colorful, nutritious, and delicious raw recipes to make and drink! So check it out!
Well, that's it for tonight! I'll try to write again real soon!
Peace!
:)
- Debbie
This is the first year that we didn't celebrate Halloween, by decorating and passing out candy. It was a weird feeling, but also a relief. My son left for California with his marching band to compete in a marching band tournament, and they were going to hang out at Disneyland on Halloween night. So, being that it was just my husband and me, and most of the kids on our block have either moved or grown, up I wasn't into doing anything this year. Plus I've been so busy with work, volunteering for marching band boosters, and working on my various projects, I just haven’t had time to plan anything special. Maybe next year! I hope everyone else out there had a fabulous time! Did you hand out candy, or raw treats? Hopefully raw treats, or something close…LOL! Speaking of that, I saw some really clever raw Halloween treat ideas! Very cool!
EFT and The Laws of Attraction
So recently I picked up some self-realization and motivational books recommended by Philip McClusky. One of them is The Secret
, written by Rhonda Byrne. It’s mainly about the “laws of attraction”. I have to say, it all makes great sense, and I can truly identify with it. I realize that I have fallen off the path of spiritual insight, and positive thinking and have been trying to get back on the path for several years now. I know that’s why I’ve been feeling out of balance. However, it's obvious to me that I am slowly getting back on track, because here I am surrounding myself with positive influences, and making strong efforts to change my life, and feel better and stronger about my path.Another very cool thing that was recently introduced to me is the power of EFT. EFT is Emotional Freedom Techniques. My friend and co-worker actually told me about this first. So then I looked it up on the internet (love the internet), and discovered the site, www.tryitoneverything.com. I signed up for their newsletter, and got a free downloadable eBook, entitled “15 Ways To Health, Happiness and Abundance”. It’s a great book! It talks about EFT, and EFT in combination with the Laws of Attraction, and so many other inspiring and healing concepts using this whole method of EFT. You should check it out.
Super-Sweet, Sproutein Green Smoothie
Here’s a great way to get your greens, and enjoy the latest raw protein product, Sproutein: Perfect Protein Superfood. Sproutein is packed with nutrition, blends well, and is delicious too!
1 scoop Sproutein
1 scoop Hemp
Protein Powder
1 scoop MSM granules
1 scoop Amazing Grass Green Superfood Powder
1 ½ cups frozen organic mango chunks
½ cups frozen organic dark cherries
2-3 handfuls organic baby spinach
1 tsp. raw honey
1 dropper full peppermint flavored SweetLeaf Liquid Stevia
1 banana
purified water and ice to cover
Place all ingredients in the blender except for the ice. Blend well on high, slowly adding the ice (enough ice to chill the blender). Makes 2-3 tall glass servings.
Raw-Riffic Smoothie Recipe:
Creamy Cherry Delight
1 apple (skin peeled)
1 pear (skin peeled – recommend Bosch pear)
2 small bananas
1 ½ to 2 cups dark cherries (fresh or frozen)
1 cup raw nut mylk (recommend almond or brazil nut)
2 handfuls spinach
1 dropper peppermint flavored SweetLeaf Liquid Stevia
Purified water and ice to cover
Place all ingredients in the blender except for the ice. Blend well on high, slowly adding the ice (enough ice to chill the blender). Makes 2-3 tall glass servings.
This recipe was taken from my recently released raw recipe eBook, "Raw-Riffic Food's 101 Super-Charged Juices, Shakes & Smoothies". This book is packed with great information, resources and tips; and of course, 101 colorful, nutritious, and delicious raw recipes to make and drink! So check it out!
Well, that's it for tonight! I'll try to write again real soon!
Peace!
:)
- Debbie
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