TV Thai Food

I had a great time during my latest appearance on NBC's My Carolina Today!  I am always amazed at the outpouring of interest in raw veganism that comes from these segments.

WHAT’S ON THE MENU?

 

Spicy Thai Kale Chips

3 bunches of Kale

Splash of olive oil

1 cup almonds
1 tablespoon ginger, minced
2 cloves garlic, minced
1 -2 teaspoons hot chili pepper sauce (again, if you don't like spice, skip this!)
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon Braggs soy sauce
½ cup water
pinch sea salt
pinch pepper

Clean and rinse kale and tear into large chunks. Douse with olive oil and sprinkle lightly with salt. Massage into kale.  In a food processor, blend the almond into a mill. Add the minced ginger, garlic, hot pepper sauce, lemon juice, honey, nama shoyu, water, salt and pepper, and blend until smooth. Pour over Kale and massage in. Lay Kale leaves on dehydrator sheets and dehydrate at 115 until crisp.  If you don’t have a dehydrator, put your oven on the lowest setting and bake until crisp.

 

BENEFITS OF KALE: The “queen of greens”!  Kale is high in vitamins A, C, & K, iron, and is filled with powerful antioxidants.  Kale also possesses wonderful anti-inflammatory properties.

 

Asian Collard Wrap

2 large collard leaves

 

Stuffing Veggies:

**ADD ANY OF YOUR FAVORITE VEGETABLES AND/OR NUTS

1 red or yellow pepper

½ small head of cabbage, shredded

1 carrot, peeled and cut into match stick pieces

1 bunch asparagus

1 bunch Bean sprouts

¼ c chopped cashews

For the Marinade:
2 tablespoons freshly squeezed lemon juice
3 ½ tablespoons honey
1 ½ soy sauce
1 ½ tablespoons minced ginger
1 tablespoon olive oil
¼ teaspoon sea salt
Blend all ingredients in a high-speed blender and set aside.

In large bowl, place all stuffing veggies and cover with marinade.  Let sit for at least 30 minutes

Wash a de-stem collard leaves. Rub each leaf with 1/2t lemon juice, 1/2t EEVO, and a dash of salt.  Place shiny side down. Load leaf with assortment of veggies and nuts. Fold short end over the filling and begin rolling tightly until you reach the end.  Place on a plate with the stem side down.

 

BENEFITS OF GINGER:  Ginger has long been used as a medicinal root to help with inflammation, pain, stomach discomfort and more.

 

Kelp Noodles Asian Style

1 yellow zucchini, peeled and spiral sliced

1 red or yellow pepper, cut into thin strips

1 pkg kelp noodles, soaked in water

2 chopped green onions

5 basil leaves, chiffonade

1/2C cilantro leaves, coarsely chopped

Press all water out of zucchini and kelp noodles.  Toss with other ingredients in large bowl.

Dressing:

1/2C cashews, soaked for 2-4 hours

1C coconut water

1/4C basil leaves

1/4C agave

1T garlic

1T apple cider vinegar

1T sesame seeds

1t Nama Shoyu

1/2t grated fresh ginger

Pinch of dried red pepper flakes

Sea Salt and pepper to taste

Blend all ingredients until smooth. Season to taste. If mixture is too thick, add water to obtain desired consistency. Toss with noodles. Plate and serve.

 

***Kelp noodles may be purchased at health food stores or online

 

BENEFITS OF KELP:  Kelp is rich in more than 70 different minerals and more than 21 amino acids. Kelp also is rich in vitamins, enzymes, and trace elements.  Because of its high iodine content kelp is wonderful for glandular health, specifically thyroid functioning.

 

Macaroons

1C flaked coconut

1C large coconut pieces

3/4C raw almond flour

¼ t sea salt

½ C agave

2T coconut butter, melted in sun or slowly over a double boiler

1/2t vanilla

1t almond extract

 

In a food processor, pulse together coconut, almond flour, and salt. Add remaining ingredients and pulse until combined.  Pinch a tablespoon of dough and roll into a ball, flatten.  Dehydrate at 115 degrees for 8 hours. Store in fridge

You can dress up macaroon by sprinkling with cinnamon/coconut flakes or dipping in raw chocolate.

 

Mango Madness - Sorbet Recipe

Mango's are my all time fav of the tropical fruit family.  When I say they are my fav I mean I am CRAZY for them.  Not only are they delicious, they are a powerhouse of Vitamins A and C.

Here are some of the Mango's Health Benefits

Protect cells from free radical damage.
Lower certain cancer risk.
Improve iron absorption.
Great for the eye.
Helps fight off viral infections.
Relieves constipation.

If you've never tackled a mango before you are in for a treat.  In some countries the mango is referred to as "bathtub fruit" because they are so juicy that children are often placed in the bathtub to eat them!

Pick fruit that is soft to the touch. Mangos have a large, kind of flat, oval pit in the middle so the best way to work around that is to slice off either side of the fruit, score it, then remove it from the skin.

Mangos are great on their own, in salads, or in smoothies.  A real treat is to make sorbet.

Here's an easy recipes:

MANGO SORBET

2 C frozen Mango
1 C water
1/3 C Agave
1t vanilla (optional)

Place all ingredients in a blender and process until smooth. Serve immediately

Is Watermelon the New Viagra???

I thought that title would get your attention!!!

Summertime means juicy, delicious watermelon.  From refreshing watermelon/ginger juice to watermelon salads, I can never get enough of this summer treat.

When juicing your melon, don't cut your nutrition short by discarding the rind.  Take a peeler and discard the green layer then put the rind through the juicer to get every last bit of B6 and Vitamin C.  A lessor known factoid about watermelon rind is that it contains citrulline. The March 2011 edition of the "Journal of the Science of Food and Agriculture" suggests that the citrulline in watermelon rinds provides an antioxidant effects which protect helps to protect from free-radical damage. Additionally, citrulline converts to arginine, an amino acid vital to the heart, circulatory system and immune system. Researchers from Texas A&M's Fruit and Vegetable Improvement Center theorize that watermelon rind might relax blood vessels and have a role in treating erectile dysfunction - BOW CHICA BOW WOW!!
And on that note.........here's a great recipe for a fantastic Watermelon Cucumber Salad.  The sweetness of the melon and tangy bite of balsalmic are fantastic together!

Salad
Several bunches of fresh greens
1C cubed watermelon
1/2 cucumber, cubed
2T shaved red onion
2T chopped pecans

Toss salad and top with dressing below

Dressing
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar

2 tablespoons honey

1/2 teaspoon salt

Click to see savings

1/2 teaspoon freshly ground pepper

Whisk together in a small bowl.

ENJOY!

Raw Holiday Dishes - NBC's My Carolina Today

I had the wonderful opportunity to share some holiday dishes with the ladies of My Carolina Today last week.  This show often shines a bright light on ways to live a healthy, toxin free life!!!  I always feel amazingly blessed and lucky that allow me to participate on their show :)

Enjoy!!!!

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For many of us, it wouldn’t be the holidays without indulging in “food centered” celebrations.  You can still enjoy rich, decadent holiday dishes that are delicious and nutritious without meat or dairy products. Because these dishes are all prepared without heat or at temperatures below 117 degrees, the maximum nutritional value of each ingredient has been maintained.

Just as a quick reminders below are a few facts about how and why including more raw and living foods into your diet can enhance your wellbeing:

Why Raw?

—  Food in its natural state is the complete package – a wonderful balance of minerals, vitamins, enzymes, and micronutrients.
—  Some nutrition is destroyed when any foods are cooked
—  Some believe up to 99% of nutrition is destroyed when cooking vegetables.
—  Fruits and vegetables contain a lot of water which is lost when they are cooked.
—  Natural enzymes are destroyed when foods are cooked.

And now, on to the recipes...............................

Egg”less”nog

1/2 C Almonds

1 Young Coconut (flesh from)

3 Dates

3 T Agave

1 1/2 t Cinnamon

1/2 t Nutmeg

1/2 t Cloves

1 t Rum Extract (not raw but completes the eggnog flavor)

3 C Water

Place all ingredients in blender and blend until very smooth. Strain through nut milk bag. Top with a sprinkle of extra nutmeg. You can serve this warm or cold.

Health Benefits of Almonds:  Five large human epidemiological studies, including the Nurses Health Study, the Iowa Health Study, the Adventist Health Study and the Physicians Health Study, all found that nut consumption is linked to a lower risk for heart disease. Researchers who studied data from the Nurses Health Study estimated that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction--45%--when fat from nuts was substituted for saturated fats (found primarily found in meat and dairy products).

 Hearty Nut Stuffing

2 cloves garlic

2T sage

2T rosemary

2T thyme

2C walnuts, soaked 12 hours

2C almonds, soaked 12 hours

1T white miso

1 onion, chopped

6 celery, chopped

1C parsley, chopped

Process garlic and herbs. Add nuts and miso slowly and process. Put in bowl and stir in onion and celery. Crumble mixture on teflex sheets and dehydrate at 105 for 6 hours.

Health Beneftis of Herbs:

Parsley is an amazing medicinal herb with a world of health benefits. The root contains calcium, B-complex vitamins, and iron, which nourish the glands that help regulate the uptake of calcium. It is a source of magnesium, calcium, potassium, vitamin A, beta-carotene, vitamin C and vitamin K.

Sage contains a variety of volatile oils, flavonoids and phenolic acids, including rosmarinic acid. The oils found in sage are both antiseptic and antibiotic, helping it fight infections.

Rosemary contains caffeic acid and rosemarinic acid, both of which are potent antioxidants as well as anti-inflammatory agents. Rosemary is also a good source of antioxidant vitamin E (alpha tocopherol) and other important antioxidants.

Thyme has a long history of use for chest and respiratory problems including coughs, bronchitis, and chest congestion. It is an excellent source of iron and manganese, and a good source of calcium and dietary fiber. Thyme contains a variety of important flavonoids and volatile oils, including the important volatile oil thymol.

Marinara (to top stuffing, if desired)

1C sundried tomatoes

1/4C raisins

2L tomatoes

1t thyme

1t sage

1t rosemary

Blend in Vitamix

Mashed Taters

2 Cups Cauliflower
1/4 Cup Pine Nuts
1/2 Cup Pecans
1 Cup Macadamia nuts
3 Tablespoons olive oil
2 Tablespoons Italian Seasoning
3/4 Tablespoons garlic
1 teaspoon salt
Fresh ground pepper to taste

Process nuts in a food processor with the "S" blade until they
become smooth and creamy. Add in remaining ingredients and
continue to process until it is smooth. Top with cream of
mushroom gravy.

Health Benefits of Cauliflower:  Several dozen studies link cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

RAW VERSION				TRADITIONAL VERSION
Nutrition Facts				Nutrition Facts
Cauliflower Potatoes				2lbs Potatoes, 3/4C cream, 1C butter
8 Servings				10 Servings
Amount Per Serving				Amount Per Serving
Calories		251.7		Calories		335.6
Total Fat		26.3 g		Total Fat		21.9 g
	Saturated Fat	3.4 g			Saturated Fat	13.8 g
	Polyunsaturated Fat	4.1 g			Polyunsaturated Fat	0.9 g
	Monounsaturated Fat	17.5 g			Monounsaturated Fat	5.7 g
Cholesterol		0.0 mg		Cholesterol		61.0 mg
Sodium		52.0 mg		Sodium		145.1 mg
Potassium		193.9 mg		Potassium		788.9 mg
Total Carbohydrate		5.2 g		Total Carbohydrate		32.5 g
	Dietary Fiber	2.8 g			Dietary Fiber	4.1 g
	Sugars	1.1 g			Sugars	1.5 g
Protein		3.1 g		Protein		4.1 g

***Notice that each recipe has a similiar fat content but the raw version contains far more healthy fats while the traditional version is nearly all saturated fat.

Gravy

2 Cups Pecans, soaked
2 Cups Water
1/2 Cup dehydrated onion
1 Tablespoon poultry seasoning
2 Tablespoons extra virgin olive oil
Salt to taste

Blend the ingredients thoroughly to a gravy consistency.

“Pumpkin Pie”

2 C almonds, soaked
1 C walnuts or pecans, soaked
1 C unsweetened shredded coconut
20 dates, soaked overnight
2 C cashews, soaked overnight, and drained
2 large sweet potatoes, peeled and diced.
3 t pumpkin pie spice
drizzle agave nectar

CRUST
Combine almonds, walnuts or pecans, and coconut in food processor or Vitamix, and process until ground fine and dough-like
 Pat the dough into two pie plates

FILLING
Drain dates; reserve soak water.
In food processor, puree dates, sweet potatoes, and pumpkin pie spice
Remove mixture from food processor and set aside in a bowl.
Set mixture aside in a bowl.
Process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy.
Combine cashew mixture and sweet potato mix puree
Spread filling in pie shells
Dehydrate for 6 hours, then refrigerate.

Health Benefits of Sweet Potatoes: High in vitamins B6, C, iron, and magnesium

Holiday Fudge

1 c. raw coconut oil
3/4 c. raw carob (or cocoa)
2 t. vanilla flavor

1/2-1C agave (depending on how sweet you want your fudge)
1 c. raisins, raw nuts, coconut, or whatever you want

Put the coconut oil in a bowl, Put this bowl in another bowl of hot water, When it's melted, stir in the carob to make it smooth, then stir in the other stuff. Spread on wax paper lined cookie sheet, put in fridge or freezer 5-10 minutes to make it hard. Break into pieces

Try experimenting with peppermint or other flavors instead of vanilla.