Wednesday, December 19, 2012

How to Make Almond Milk

As you may know I use raw almond milk daily. Our family goes through about a 1/2 gallon per day. I use it in my smoothies and sometimes my children will use it on raw granola's. I take the leftover pulp and make nut cheese or pate's, dehydrate it into flour, make raw cookies or add it to raw breads. I wanted to share a couple of video's on how to make RAW ALMOND MILK. This type of milk is delicious, easy to make and very helpful for those that are lactose intolerant and/or want to avoid dairy. You can find a link on the sidebar for a couple of books that will inform you about Dairy.

Thanks to RawGlow for the video above!!!
 I highly recommend, " The China Study" The China Study T. Colin Campbell,... 

Here is another video I found on Youtube.

Monday, December 17, 2012

Strawberry Cheesecake

In food processor~
1 c. soaked and dried raw almonds
1 c. pitted medjool dates
pinch of salt
blend until sticky and press on bottom of a springform pan

                       1 1/2 c. raw cashews~soaked for a couple hours and drained
  1/3 c. lemon juice
1/3 c. extra virgin coconut oil~melted
 (set in dehyrator if needed)
1/3 c. raw honey or raw agave
1 t. vanilla extract 
2 twist o Himalyan Salt
Place all ingredients in the food processor and process until smooth and may need to scrape the sides down
after assembly~cover and place in freezer until ready to eat. Then sit out for a couple minutes before slicing.
I added the strawberries and placed it back in the freezer until we were ready to eat. 
You can use any berry or chocolate sauce drizzled over each slice

This Saturday I made this cheese cake but I changed it up a bit....first I doubled the recipe...and instead of the fresh strawberries I crushed pecans in my Magic Bullet and spread them on top of the cheesecake.  Then I made some raw chocolate....raw cacao...agave...vanilla and a bit of extra virgin coconut oil to firm it up a bit and then I drizzled it all over the top...!!!!  sorry no pics, my drive is messed up.
But it was simply amazing and a hit for those who were up for the taste test at one of our family Christmas gatherings. 

Have a blessed Christmas ...........................and remember JESUS


Sunday, December 9, 2012

                          Easy Potato Soup

Potatoes are another winter vegetable we received in our boxes this past week.  
This is a quick and easy soup to prepare that can be eaten for lunch or dinner along with an avocado sandwich on Ezekiel, gluten free bread or a lettuce/collard leaf roll up.  Make sure to add a variety of vegetables on your sandwich.  I like avocado slices, red onions, red bell pepper strips, banana peppers, Mrs. Dash and sometimes a bit of Dijon Mustard. 

Easy Potato Soup

2 large cloves of garlic minced~sauteed in saucepan with extra virgin coconut oil
12 c. water
3 small onions sliced in food processor
10-12 red potatoes~sliced in food processor ( or white potatoes)
1 cup sliced baby carrots in food processor
2.5 oz of  veggie broth powder ( I use Seitenbacher) or  Pacific low sodium vegetable broth
1/2 t. Himalayan Salt or to taste
1/3-1/2 c. nutritional yeast
fresh kale ~add  at the end after potatoes are cooked

Whenever I make a soup I transfer it to my crockpot and place on the keep warm setting.   

If you live in the Northern states please consider taking a Vitamin D2 supplement.  When we lack the Sunshine during the winter months it is important to make sure we are getting Vitamin D.  Nearly every person with a disease condition is Vitamin D deficient.
It is advisable to get your Vitamin D levels checked to see where you stand.

Remember to drink enough water every day.  
Sometimes I find it easier to drink flavored water.
Today I made a couple of quarts of ginger lemonade.
This recipe is alkalizing and anti-inflammatory.


2 qts. of water
1 thumb of ginger peeled and chopped
lemon juice
liquid stevia to taste


Saturday, December 8, 2012

This past week we were able to order an additional box from our CSA farmer. Our weather has been so nice that as of this past Tuesday the fields still had lots of produce....even the delicate salad greens.'
Included in our boxes were: spinach, broccoli, kale, carrots, white/sweet potatoes, parsley, kohlrabi, leeks,and beets with tops!!!  Our farmer also sent along collards and mustard greens as extra's for the taking.
I ordered salad greens among several other items. 
Below are a couple of recipe idea's to help utilize our veggies from this week.


1 c.  cooked or sprouted quinos or substitute with 1 c. hemp seeds or black rice
1-2 c. frozen peas (the more peas the sweeter)
4-6 garlic cloves~minced
1 large green onion~they whole thing~chopped or use the bottom of a leek
1-2 bell peppers chopped
2 celery stalks diced
salt & pepper to taste

                                                                    Italian Dressing
olive oil~drizzle over it
lemon juice~splash
balsamic vinegar~splash
dash of rosemary/thyme
I also added some Italian blend herbs (pre-mixed)

sorry no measurements on the dressing...I just tweek as I go

Mix this together and be is delicious....and pretty much a complete meal.  

You can eat this as is, or stuff a raw bell pepper with the salad or top a green leafy salad with it! 


1 bunch of kale
1 bunch of mustard greens
2 large green onions-diced..all parts
radishes sliced
green pepper diced
sugar snap peas chopped
pumpkin seeds
garlic...I like a lot
lime juice
olive oil
Bragg's Liquid Aminos

Top individual servings with Broccoli Sprouts

massage greens, onion, garlic, lime and Bragg's until they are wilted and then add the rest of the ingreds. Let it marinate for a couple of hours 

 Spinach Avocado Dip  
3 ripe avocado's (pitted)
2 handfuls of fresh spinach
1/3 c. of fresh lemon or lime juice (add more or less to taste)
1 small dried red jalapeno or 1/4 t. cayenne pepper powder
1 clove of garlic
a shake or two of Mrs. Dash

I blended mine in the Vita-mix but you can use a food processor or blender until desired consistency is reached.
Today I've been dipping my celery in it!

Tuesday, October 30, 2012

Broccoli, Cauliflower and Kale Salad

CSA goodies............

Broccoli Salad

1 head of broccoli~chopped
1 red onion~diced
handful of raw sunflower seeds
handful of organic Thompson raisins

1/4 c. raw honey or raw agave
1/2 c. lemon juice
1/4 c. extra virgin olive oil
Himalayan salt

blend dressing ingredients in blender and pour over salad and marinate

**thought I better get a picture of this before I ate it all... :):):)


1 head of broccoli~chopped
(including stems~peeled and diced)
1 container of mushrooms~sliced
2 bell peppers cut into strips
small thumb of ginger~minced
4T. extra virgin olive oil or toasted sesame oil
2-4 T. Bragg's Liquid Amino's
1/4 c. sesame seeds

Mix and let marinate for several hours

(sorry no pic)

1/2 head of cabbage~shredded
4 stalks of celery chopped
1 bell pepper chopped
jalapeno chopped
guacamole or avocado
squeezed lime
nutritional yeast to taste
veggie broth powder to taste
top with sunflower seeds

Massage together with your hands.  This is one of our family favorites!  Sometimes I use it as a complete meal because it is so filling.

On my plate is Cauliflower, Kale Salad and Nori Rolls.
nori roll
sliced avocado
and drizzle with tahini dressing and roll

lime juice
Bragg's Liquid Amino's
water to thin

Cauliflower Salad

1 head of cauliflower~ coarsely chopped
1 bunch of green onions~chopped
cilantro~to taste
Himalayan salt~couple twists of the grinder
lemon juice
extra virgin olive oil

I didn't measure the lemon or olive oil...I just pour it lightly over the salad ingredients then mix it up...

Cacao Fudge
1 c. raw walnuts~grind into flour..
add: 1 c. pitted at a tim until mixed into nut mixture
add: 1/2 c. raw cacao or cocoa
dash of salt
process until it sticks may need to add a bit of water to get fudge consistency..add very slowly though, so you don't get a sticky, globby mess..
top with cacao nibs and place in fridge for 1 hr.

I also made a batch of Carob Fudge by substituting carob in place of cacao...

Remember to Breathe......deeply and slow...and Smile  :)

Wednesday, September 19, 2012

GMO'S~ Watch Free documentary for 3 more days!






When the US government ignored repeated warnings by its own scientists and allowed untested genetically modified (GM) crops into our environment and food supply, it was a gamble of unprecedented proportions. The health of all living things and all future generations were put at risk by an infant technology.
After two decades, physicians and scientists have uncovered a grave trend. The same serious health problems found in lab animals, livestock, and pets that have been fed GM foods are now on the rise in the US population. And when people and animals stop eating genetically modified organisms (GMOs), their health improves.
This seminal documentary provides compelling evidence to help explain the deteriorating health of Americans, especially among children, and offers a recipe for protecting ourselves and our future.
Follow this link to watch this documentary for free
Please, Please educate yourself about GMO's for the sake of your health and that of future generations.
God Bless









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