Raw Key Lime Pie

Since i made the guava cheesecake for the three oldest guys in our family we could leave out our youngest (or myself). We made for him a raw key lime pie. The farmers' market had key limes. We juiced and zested the key limes for the pie. Boy is this good!!!
We used the following link for the recipe.
http://www.rawfoodrecipes.com/recipes/raw-key-lime-pie.html

Guava Cheesecake

My hubby loves guava cheesecake and we haven't made it in several years. The farmers' market had a pound of guava for $2, so we made guava paste using the following recipe  http://www.ehow.com/how_8099814_make-guava-paste.html

We were able to make an 8x8 square of guava paste. This is a quarter.

To make the cheese cake we used the 9" graham cracker pre-made crusts because we didn't want the gluten flying around our kitchen.
For the cheesecake filling we used the following ingredients:


2 8-oz packages of cream cheese at room temperature
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/4 cup sour cream
4 oz of guava paste cut into small cubes

directions:
Beat the sugar and cream cheese until smooth, about 3 minutes, scrapping the bowl as needed. Add one egg at a time mixing until smooth. Place the guava paste cubes on the pre-made crust evenly around the crust.
Bake at 325 for 50 minutes
For the topping we used guava paste and laid a quarter of the sheet on the the warm cheesecake to melt.

On-the-go egg breakfast

Our girls are giving us an abundance of eggs right now. When we have extras we either make quiche or these egg cups. We make these using the following:

Ingredients:
1 diced onion
1 diced red bell pepper
1 cup diced baby portobello mushrooms
These are sauteed until tender.
We fill the muffin cups 1/3-1/2 with the sauteed vegetable mix. Then we whisk 8-12 eggs adding salt and pepper to taste. We pour the whisked eggs into the cups until the cups are almost filled.
Bacon, cheese, or whatever else one would desire can be used instead.
Bake at 350 for 15-20 minutes.
These freeze well and can be reheated and taken in the car to be eaten.

Sweet potato Muffins

We found this recipe in the February issue of Be More Magazine. The link is
http://bemoremagazine.well.org/t/95412 . The Article is Sweet Potato Muffins, To Satisfy & End Sugar Cravings.

The ingredients are
3 cups of roughy chopped peeled sweet potatoes
4 organic pastured eggs
1/2 cup unsweetened coconut milk (we used almond milk)
2 cups filtered water
1/2 tsp cinnamon
a dash of sea salt.


Directions: Combine all the ingredients in a high speed blender. Blend until smooth, scraping down the sides of the blender with a spatula.
You made need to add more water to get to a pourable, thick consistency, so add more water 1/4 cup at a time.
Pour mixture into silicone baking cups and bake at 350 for 15=20 minutes until firm.

This made a dozen medium muffins plus 6 jumbo muffins.

week 4 total results

We are seeking to optimize our bodies and health, for me that means losing ~ five pounds and clearing my skin. For our son, he needs to gain weight, reducing even more the apnea and cyanosis episodes, and any skill improvements would be icing. From past experience we know that grains/starches and animal products daily or even more than a couple of times a week are not good for him, nor are a lot of kidney shaped beans. Soy is also not his friend.

For exercise we use this 7-minute workout (total of 9 minutes) from  http://www.youtube.com/watch?feature=player_embedded&v=ECxYJcnvyMw

Here are our total results after following Fuhrman's meal plan for 4 weeks:

•  from my waist an inch and a half  and i did lose 5 pounds. I feel wonderful and energetic. Cravings are gone. We also check our urine and saliva pH. During these 4 weeks my urine went up 1 and saliva 0.25.
• He gained 5 pound and increased his waist by 2 inches. This week's highlight has been his sports interactions. His eye contact and attentiveness has continued to increase. We also check our urine and saliva pH. Both of his have remained the same.

I am encouraged for both of us. We would love to know how you are doing as well.

February Potluck 2014

This month's potluck was a wonderful time of food, fellowship, and laughter.
We had the roasted brussel sprouts, a quinoa Greek salad, lettuce, oranges, and zucchini manicotti.


The brussel sprouts were roasted with garlic and olive oil, topped with nuts and raisins.

The quinoa Greek salad contained quinoa, cherry tomatoes, cucumbers, olives, chickpeas, and a Greek dressing or Dr Fuhrman's Almond Balsamic Vinaigrette https://sites.google.com/site/hgkprintablerecipes/dr-fuhrman-s-almond-balsamic-vinaigarette





The zucchini manicotti recipe can be found here
http://heal-thy-self-cb.blogspot.com/2014/02/raw-zucchini-manicotti.html
Our next potluck with be March 8th.

Raw Zucchini Manicotti

We have used the best parts of the living lasagna recipe to make manicotti from http://www.rawguru.com/recipe13.html . This is much easier and still flavorful.
The next time we make this we might add a layer of spinach on top of the sauce and cheeze. 

After assembling we dehydrated at 110 for several hours to blend the flavors and heat it.

Herb Ricotta Cheeze

1 cup raw cashews
1/2 cup mac nuts
2 tbs. pine nuts
1/2 tsp. Celtic sea salt
2 tbs. lemon juice
1 tsp. fresh basil, thyme, oregano, parsley, etc..
1 cup filtered water, more or less depending on desired consistency 

How to: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs.
7 roma tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
3 pitted dates

How to: Blend everything together till smooth. Set aside.

Noodle sheets and toothpicks
4 zucchini sliced with a julienne peeler 

To assemble: overlap two sliced zucchini noodles. dab the tomato sauce along the center of the noodles. dab the cheeze in a similar way. Roll and place on a dehydrator tray lined with a sheet. Dab the sauce on top. Dehydrate until warm at 110. Dehydrate more sauce for serving.
The leftover sauce can also be frozen for later use.

as they go into the dehydrator