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MANGO MAMBA

Posted by Author on Filed under :Recipes

MANGO MAMBA

250 grams Mango (use frozen if the fresh mangos aren’t ripe, I actually prefer the frozen mango – makes it so refreshing!!)

1 Banana

200 ml freshly squeezed orange juice

200m ml pure clean water

1 heaped teaspoon Maca powder (optional)

 

Makes 1 ½ pints

Blend all ingredients until smooth, garnish with a slice of lemon – enjoy!!  This drink keeps delicious in the fridge – drink whenever in need of refreshment and reward!  If using fresh mango try using frozen banana for a really refreshing twist

Health Notes: Organic Maca powder from Peru is a true adaptogen known to improve metabolism, energy levels, growth, sexual development and the sense of well being and attitude.  It helps reduce premenstrual tension and hormonal dysfunction

Twitt

Raw Seed Bread

Posted by Author on Filed under :Recipes

 

 

 

 

 

 

 

This seed bread is super quick and easy to prepare and it is way more delicious than any bread I’ve tasted. Since it is made with seeds, it doesn’t fit into the category of eat all you want, but rather the category of eat as an occasional treat, as it is high in fat.

Ingredients:

2 cups of sunflower seeds
1 cup of sundried tomatoes
1-2 limes squeezed

Place all the ingredients in a food processor and process until a dough is formed. If the mixture is not sticky enough, add more sundried tomatoes (if it is too moist, add more seeds).

Using your hands, flatten chunks of dough into a bread shape, or use a cookie cutter to shape it.

You can eat the seed bread right away if you want, but for best results, refrigerate for at least an hour as it will set further and become closer to the consistency of toast.

Serve with avocado, tomato, lettuce and a slice of ginger.

Twitt

TOMATO & AVOCADO SALAD

Posted by Author on Filed under :Recipes

 

 

 

 

 

 

 

 

created by Shelley Abegg

Simple version:

Stir all ingredients together until evenly mixed. As easy as this is, it has a sustaining power to it. For a second version, add the above ingredients to the ingredients below. This is one of those recipes you can use in many creative ways. It’s a salad in itself or can be put on top of greens. It can also be used as a dip for chips.

2 cups tomatoes – diced

1-2 cups  avocados  – diced

1 cup almonds chopped – 1/4 “ size

1/8 – 1/4 teaspoon salt – celtic or himalayan

 

Added to version

1 cups celery – finely diced

4-5 tablespoons green onions – diced, 3-4 T. if dried which intensifies the flavor

4-5 tablespoons cilantro – minced, 3-4 T. if dried which intensifies the flavor

1-2 tablespoons lemon juice – freshly squeezed

1 teaspoon – agave sweetener

1-2 teaspoon – nutritional yeast

1 dash – cayenne powder

1 dash – salt to taste

 

Twitt

Raw Pesto Pasta

Posted by Author on Filed under :Recipes

 

 

 

 

 

 

 

 

  • 4
  • 4
  • 25 Minutes
  • 10 Minutes
  • 35 Minutes

Nutritional information per serving

  • 6g
  • 8g
  • 2g
  • 3g
  • 21g
  • 220

Ingredients

  • 2 medium zucchini, thinly sliced into “noodles” (approximately 4 cups)
  • Pesto sauce:
  • 2 cups fresh basil, firmly packed
  • ¼ cup extra-virgin olive oil
  • 3 tablespoon pine nuts
  • 1 medium/large clove garlic
  • 2 tablespoons fresh-squeezed lemon juice
  • ¾ teaspoon sea salt, or to taste
  • ½ teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon nutritional yeast*, optional
  • 1 teaspoon nutritional yeast*, optional
  • Garnish:
  • 12 cherry tomatoes, quartered
  • 8 Kalamata olives, pitted and halved
  • 4 teaspoons pine nuts, optional

Directions

  1. To make the “noodles,” cut the zucchini into ¼-inch-thick slices, and then lay each slice on its side and cut into ¼-inch thick julienne strips. Place in a mixing bowl. Alternatively, use a mandoline on the small julienne setting.
  2. To make the pesto, in a blender or food processor, combine the basil, olive oil, pine nuts, garlic, lemon juice, salt, pepper, nutritional yeast (if using) and jalapeño (if using) and blend until smooth. Be careful not to over blend. Depending upon the strength of the blender motor, you may need to add a little more olive oil to process smoothly.
  3. Add the pesto to the zucchini “noodles” and toss gently but thoroughly. Let sit for 10 minutes so the zucchini softens.
  4. To serve, divide the mixture into four bowls and top each serving with 6 cherry tomato quarters, 2 olive halves and 1 teaspoon of pine nuts, if desired.

*Nutritional yeast is a pure strain of yeast that adds a cheesy and nutty flavor to vegan dishes. It’s also a source of protein, providing essential amino acids and B-vitamins. (The fortified Red Star brand contains vitamin B-12.) It’s available in the condiment section and/or the bulk section of natural foods stores. Stored in a cool dry place or the refrigerator or freezer, it will last for months.

**Wear rubber gloves when handling chile peppers and be careful not to rub your eyes.

Twitt

Lettuce, Kale, Sun-Dried Tomato, Red Pepper, Scallion and Avocado Salad

Posted by Author on Filed under :Recipes

 

 

 

 

 

 

Ingredients

  • 6 leaves of romaine lettuce
  • 5 leaves of kale
  • 4 sun-dried tomatoes
  • 1/2 red pepper
  • 3 scallions
  • 1/2 avocado
  • 1 tablespoon of coconut oil
  • 1 clove of garlic
  • 1 lime
  • Sprinkle of sea salt
  • Cayenne to taste

Approximate serving size

  • 1 salad

Machine use

  • None

Directions

  • Remove kale from stems and massage down with sea salt.
  • Finely cut up the romaine leaves.
  • Slice up sun-dried tomatoes.
  • Cut up red pepper, scallions and avocado.
  • Dice up garlic.
  • Put into small container and add coconut oil, lime juice and sea salt.
  • Shake up and top salad.
  • Sprinkle with cayenne.
Twitt