Thursday, April 30, 2015

Carrot and Apple Slaw

We are always looking for healthy side dishes. This is a remake of a carrot and raisin salad. Thanks Sibi for your assistance today!

6 carrots
3 apples
1/3 cup raisins
3 TBS olive oil
juice of 1 lemon
salt and pepper to taste

We grated the carrots and the apples. Both were organic so we washed and left the peels on them.
Combine all ingredients and toss. Add salt and pepper to taste.

Zesty Raspberry Vinaigrette Dressing

We are always looking for a good salad dressing. This recipe is adapted from Rhonda on page 104 of What Do Raw Fooders Eat, Volume 2

Zesty Raspberry Vinaigrette Dressing

Puree in food processor or blender:
¾ cup fresh or frozen raspberries (we used blueberries because we didn't have raspberries)
3 tablespoons apple cider vinegar
½ cup apple juice
¼ cup extra virgin olive oil (we used flax oil)
¼ cup raw unfiltered honey (or other sweetener, we used maple syrup)
1 garlic clove
¾ teaspoon dried oregano
pinch of cayenne pepper
1 Tablespoon Dijon mustard (optional)
¾ teaspoon unrefined sea salt (optional)

Wednesday, April 29, 2015


We have read much of what Dr. Fuhrman has written. We follow much of his level 2 diet plan. G-BOMBS are a wonderful addition for our daily life. Dr Fuhrman's link gives examples why these are important

Another view is remembering the acronym CHAMPS from

  • Cruciferous Vegetables
  • Herbs and Spices
  • Alliums
  • Mushrooms
  • Pulses (beans, peas and lentils)
  • Seeds and Nuts

  •

    Monday, April 27, 2015

    Raw Pasta Primavera

    We made this for dinner tonight to go with our burgers, beef and sprouted lentil.
    Thanks Sibi for all your assistance today!

    Ingredients for Raw Alfredo Sauce
    • 2 1/2 cups cashews (soaked 6+ hours)
    • 1 tablespoon lemon juice
    • 2 cloves garlic
    • 1 1/2 cups water
    • 1 teaspoon thyme
    • 1 teaspoon sea salt
    • 1 TBS chickpea miso
    Ingredients for Noodles and Fixins
    • 4 large zucchinis
    • 12 mushrooms (chopped)
    • 20 cherry tomatoes (sliced in half)
    • red pepper (chopped)
    Place the alfredo ingredients into blender. Blend until creamy and smooth. Set aside.
    Spiralize your zucchini noodles into a large bowl.
    Add the chopped veggies to the zucchini noodles.
    Top with the alfredo sauce and stir gently.

    Friday, April 24, 2015

    Natural Sensitive Skin Care Recipes From Mother Earth Living

    These recipes are from

    Facial Cleanser:
    1/2 cup full fat yogurt
    1 TBS cold pressed grapeseed oil
    1/2 TBS lemon juice

    Whisk together until smooth.
    Use each morning in the shower to cleanse your face

    Use Aloe Vera gel

    Eye Cream:
    1/4 cup melted coconut oil
    1 scant TBS vitamin E oil

    Mix together

    For Toner use this

    Tuesday, April 21, 2015

    Edible weeds

    After listening to the Food Summit from Ashevillage we began to wonder what "weeds" we have in our yard/garden that we can eat.  The Food Summit suggested getting to "know" 5 edible weeds well. We are focusing on these five.
    Our friend introduced us to purslene and we love it in our salads. We found dandelion, curly dock, plantain leaves, and chickweed in our gardens. As we are weeding to plant our summer garden, we are adding these "weeds" to our salad mixes. The herbfairies link has child friendly recipes.

    We found a couple of links for weed identification.

    Monday, April 20, 2015

    Bello Burger

    Now that the weather is getting warm and our son is feeling better, we are increasing our raw food consumption.
    We made Bello Burgers from The Complete Book of Raw Food , editor Julie Rodwell, page 251.

    1/2 large red bell pepper, chopped
    2 medium portobello mushroom caps, chopped
    1 small carrot, cut into slices
    1 cup almonds soaked for 6 hours, drained and rinsed (we only used 1/2 almond to keep out nut consumption down)
    2 TBS chopped onion
    1 small clove of garlic, sliced
    1 1/2 TBS miso, (we used chickpea)
    1 tsp lemon juice
    1/4 tsp basil

    place everything in the food processor to a smooth consistency. Water can be added if needed, we didn't need any.
    Drop mixture by the 1/4 cup on to a Teflex sheet and form into patties
    Dehydrate for 2 hours at 145, and then reduce to 105 for 2 hours.
    These can be stored in the refrigerator for 1 day.

    Broccoli, Tomato and Bok Choy Salad

    We were able to purchase tomatoes, bok choy and broccoli at the farmers market this weekend, our friend Diane gave us the recipe  for Broccoli, Tomato & Bok Choy Salad, so we made it.

    (6 servings)
    • 2-3 tablespoons olive oil
    • juice of 1 lime
    • 2 clove garlics, crushed
    • 3 large tomatoes, chopped
    • 2 broccoli heads, chopped
    • handful crispie almonds
    • 2 heads bok choy
    • salt and pepper to taste

    Add oil, lime juice and crushed garlic to bottom of salad bowl.  Mix well together to allow flavours to savour.  Add tomatoes, toss well with oil/lime mixture.  Add broccoli and toss well until well coated.  Add almonds and bok choy and toss until well mixed.

    Homemade Facial Toner

    This recipe for Facial Toner is from Mother Earth News.

    8 oz Witch Hazel
    4 oz  green tea
    Essential oils:
    tea tree oil
    others can also be added

    Thursday, April 16, 2015

    Cacao Cake with Ganache Frosting

    Our favorite gluten free cake was one similar to
    It was our standard birthday cake for about 10 years.  
    Below is a raw version and is it good!!!
    This is from
    At a glance
    6 x 3
    Chocolate Ganache: yields 1 cup
    ·         3/4 cup dark agave syrup or maple syrup
    ·         3/4 cup raw cacao powder
    ·         1/3 cup virgin coconut oil, melted (we used cacao butter)
    ·         1/8 tsp plus a pinch salt
    ·         3 cups raw walnuts (soaked & dehydrated) (we used hazelnuts)
    ·         1/8 tsp sea salt
    ·         2/3 cup raw cacao powder
    ·         1 1/2 cups (16 large) medjool dates, pitted
    ·         1/3 cup chocolate ganache
    ·         2 tsp water
    ·         1 tsp vanilla extract
    Topping ideas:
    ·         Unsweetened shredded dried coconut
    ·         Fresh berries
    ·         Dried or fresh edible flowers
    ·         Crushed nuts
    ·         Dust with cacao powder


    1.   We will start by making the ganache first since we need a 1/3 of a cup for the cake batter.  The remaining ganache will be used for frosting the cake.
    2.   In a high-powered blender, combine the sweetener, cacao, oil and salt. Process until smooth.
    3.   If needed, stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Set aside.
    1.   Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.
    ·         Be careful that you don’t over process the walnuts or they will get too oily.
    2.   Add the cacao powder and pulse until the cacao is well mixed.
    3.   Sprinkle the dates around the bowl of the food processor, add 1/3 cup ganache, water and vanilla. Process until the mixture begins to stick together.
    ·          Again, I can’t stress enough to not over process the batter.  Walnuts are high in oil and when over worked they can release too much of their natural oils.
    4.   Line a 6″ cake pan with a parchment-paper or plastic wrap.
    ·         I like to use a spring form pan for my cake but isn’t required.
    5.   Transfer the chocolate cake batter into the pan and distribute it evenly.
    6.   Press down with your hand to compact.
    ·         If the cake batter is sticking to your hands, lightly dampen them.
    To Serve:
    1.   Run a knife around the edge of the pan to loosen the cake. Or if using a spring form pan, remove the outer ring.
    2.   Place a serving plate upside down on top of the cake pan.
    3.   Invert, then lift the pan off.
    4.   Remove the parchment round.
    5.   Using a small offset spatula, frost with the remaining chocolate ganache.
    6.   Allow some of the ganache to drizzle down the sides of the cake if you like that look.
    7.   Chill in the refrigerator for at least 30 minutes before serving.
    8.   Be creative when decorating your cake.  It’s a beautiful blank canvas just waiting for your special touch! 

    Wednesday, April 15, 2015

    Mushroom Stroganoff

    Our son has been sick for over a week and we have mushrooms galore. The hubby wanted beef stroganoff, so we modified that recipe for make a mushroom stroganoff.
    Our beef stroganoff recipe uses 1 pound of beef, 1/2 pound of mushrooms and 1 cup of sour cream, reducing the mushroom and no cashews nor carrots.

    Mushroom Stroganoff
    serves 4
    • 2 tablespoons olive oil
    • 2 pounds shiitake, portobello or cremini mushrooms, sliced 1⁄4-inch thick 
    • 1/2 carrot, finely diced
    • 1 small yellow onion, finely diced
    • 1 teaspoon fresh thyme leaves
    • 1/2 tsp ground nutmeg
    • Salt and freshly ground black pepper
    • 2 cloves garlic, minced
    • 1 cup (240ml) full-bodied red wine
    • 2 tablespoons tomato paste
    • 1 cup vegetable broth
    • 1 cup soaked cashews

    1. Roast the mushrooms and garlic at 450 for 30 minutes with 1 tablespoon of the olive oil. 

    2. Toss the carrot, diced onion, thyme, a few good pinches of salt, and several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. 
    3. Add  the mushrooms and garlic with any juices that have collected to pan. Add the wine to the roasting pan, scraping any stuck bits off the bottom. Stir in the tomato paste and the broth. Then decrease the heat so the mixture simmers for 20 minutes, or until mushrooms are very tender.
    3. Remove 1 cup of mushroom stew and 1 cup soaked cashews, blend to a cream. Stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
    4. To serve, spoon the stew over a rice or pasta

    Nutritional Information (serves 4):
    vegan                                                animal based
    calories: 410.2                                  calories: 423.9
    fat: 23.8 g                                         fat: 25.1 g
    carbs: 31.0 g                                     carbs: 10.2 g
    protein: 20.4 g                                   protein: 26.1 g
    fiber: 3.1 g                                         fiber: 1.0 g

    Tuesday, April 14, 2015


    In 2003, I had a breast cancer scare. The technician who did my mammogram and found the spot told me not to wear underwire bras or to use anti-perspirants.  I came home, threw away my bras and found this recipe.  I don't remember who to give credit.

    1/4 cup baking soda
    1/4 cup arrowroot starch
    4 TBS oil, we now use coconut oil but have used olive oil
    1/4 tsp essential oils, we use tea tree and lavender

    Mix in an airtight container. We use an 100% organic cotton ball to apply.

    Praise God my mass was benign!

    Sunday, April 12, 2015

    Fermented Garlicky Dill Pickles

    We like this recipe much better, not as spicy for our tender taste buds. This made 2 quarts. There are multiple recipes on the internet to try.

    10 pickling cucumbers, ends trimmed, we made these as halves in one jar and spears the second.
    1/2 tsp dill weed seeds
    3 cloves garlic
    1/2 tsp mustard seeds
    3-5 black peppercorns
    1/2 tsp coriander  seeds
    a couple of springs of fresh dill weed for each jar

    3 TBS kosher salt
    4 cups water

    2 grape leaves

    Place half the ingredients in 1 quart mason jar and the remaining in the second. Cover with brine and top with grape leaf covering the brine. We use airlock fermentation lids

    Ferment for 3-6 days on the counter out of direct sunlight. These can be stored in the refrigerator up to a year.

    The leftover brine can be stored for 7 days in the refrigerator and used to top off the jars as needed.

    Here is another pickle recipe

    Tuesday, April 7, 2015

    Fullyraw Rocky Road Ice Cream

    This recipe makes way more than one person can eat. We made half and it was two servings. We used mulberries, strawberries, and cacao nibs for toppings. This is so good and i am not even crazy about bananas!!!!

    It  is from

    • 3-4 frozen bananas
    • 5-6 dates
    • 2TBS carob powder

    • vanilla:
    3-4 frozen bananas
    5-6 dates
    1 tsp cinnamon
    1 tsp vanilla

    Place your ice cream ingredients in a food processor or high speed blender.

    • cacao chips
    • 1/4 cup date bits
    • date caramel
    • pecans
    • rose oil or rose petals
    • 1/4 cup pistachios
    • coconut
    • mulberries
    • citrus sprinkles

    broccoli balls

    Broccoli Meatballs
    Serves 4
    Ground almonds and eggs hold these veggie-laced alternatives to traditional meatballs together. For appetizer-size meatballs, shape into 30 smaller rounds instead of 12, and bake 15 to 20 minutes.
    • 4 cups broccoli florets (1 large head)
    • 1 cup raw almonds (soaked and drained)
    • ¼ cup grated Parmesan cheese (we used a rawmesan cheese consisting of pinenuts, lemon juice, and garlic)
    • ¼ cup finely chopped fresh basil
    • ¼ cup finely chopped fresh parsley
    • 2 cloves garlic, minced (2 tsp.)
    • ⅛ tsp. cayenne pepper
    • 2 large eggs (one can substitute 1/2 cup of liquid + 2 TBS flax meal, we have used sundried tomato soak water)
    Garlic-Tomato Sauce
    • 1 Tbs. olive oil (we didn't use any oil)
    • ¼ cup diced white onion
    • 1 large garlic clove, finely chopped
    • 1 28-oz. can crushed tomatoes

    1. To make Meatballs: Preheat oven to 350°F. Line baking sheet with parchment paper.
    2. Steam broccoli florets 10 minutes, or until tender and bright green. Cool. (We steamed it ~ 5 minutes)
    3. Pulse almonds in food processor until finely ground. Transfer to large mixing bowl.
    4. Pulse steamed broccoli in food processor until chopped. Transfer to bowl with ground almonds. Add Parmesan, basil, parsley, garlic, and cayenne. Season with salt and pepper, if desired.
    5. Whisk eggs in small bowl, then stir eggs into broccoli mixture.
    6. Shape mixture into 12 Meatballs by hand, pressing firmly to ensure Meatballs hold their shape. Place on prepared baking sheet, and bake 25 minutes, or until golden brown.
    7. To make Garlic-Tomato Sauce: Heat oil in large saucepan over medium heat. Add onion and garlic, and cook 5 minutes, or until onion is soft. Add tomatoes and their juice, and cook 20 minutes, or until sauce thickens, stirring occasionally. Season with salt and pepper, if desired.
    January/February 2015 p.49

    Nutritional information per serving including sauce:
    calories: 323
    carbs:  29.3 g
    fat: 18.8 g
    protein: 15.3 g
    fiber: 10 g

    living in season

    I love the way this article is written. It explains what happens in nature and how we might try to live our year. These are my highlights from her article:

    'Winter is the time to connect to our roots while eating root vegetables. It is also the time to dream/think about our upcoming creations.

    Spring is a time of awakening, while filling out bodies with chlorophyll and new growth.  Be gentle with the seeds of life as they begin to grow.

    Summer is the time of manifestation and busyness. Stay hydrated eating hydrating fruits, such as berries and members of the squash family.

    Fall is the time to harvest, preparing for the winter. It is a time to slow down and appreciate the year.'

    Sunday, April 5, 2015

    Resurrection Day Meal

    This year we were able to host a Resurrection Day meal for 13 family members. We so appreciate those who assisted us with this meal and the time together we all shared!

    Chips and Salsa were supplied by Pat
    Avocado Deviled Eggs were supplied by Tara

    Tossed Green Salad was supplied by Jyl.

    Main Dishes:

    We use a honey barbecue sauce  from here
    The Barbecue Brisket was salted and peppered and slow cooked at 250 for 4 hours. The 5th hour the barbecue sauce was liberally poured.
    The Barbecue Mushroom Caps were grilled with the barbecue sauce poured over the gills.

    Sides: The Roasted Vegetable  consisted of grape tomatoes (red and yellow), red bell peppers, corn, zucchini, red onion, and mushrooms. They were marinaded with a sweetened glaze from We switched it up to fit our needs using coconut nectar, mint leaves, coconut aminos, garlic, chives and lime juice.
    The Roasted Potatoes were a variety of red, golden and purple potatoes with a diced onions, garlic, parsley, rosemary, oil, salt and pepper.

    The Rainbow Cupcakes recipe can be seen here
    The Cacao Nut Butter Eggs recipe can be seen here

    Saturday, April 4, 2015

    April potluck

    This month's theme is food containing a pastel ingredient. The group was small due to the holiday weekend and everything tasted wonderful!

    Pastel Salad
    bibb lettuce, yellow tomatoes, mushroom
    cucumber, artichoke
    chickpeas, pine nuts
    yellow pepper, fermented carrots
    with a sweet onion dressing

    Hummus, cucumbers and celery sticks

    Pears and pineapple slices

    Avocado Tacos:
    2 avocadoes
    2 tomatoes
    onion, cilantro
    lemon juice, orange juice
    wrapped in romaine leaves
    Rainbow cupcakes from