Recipes

Kevin’s Favorite Green Drink

8oz Water

1 Cup of Frozen Mixed Berries

2-3 handfuls of Spinach

1 tablespoon of Organic Coconut Oil

1 Banana

3 tablespoons of freshly Ground Flaxseed

Start by adding the water and the berries to the blender, let it run till the berries are blended. add the remaining ingredients. Enjoy.

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Julie’s Favorite Green Drink (aka “Paradise Cove”)

8 oz. Spring or Purified Water

1 small banana (FROZEN)

1 cup fresh pineapple (NOT canned) Fyi: HEB cuts and cubes the fresh pineapple while you wait…

2 tbsp. Organic Coconut Oil

1/2 large mango

1 tsp vanilla extract

3 handfuls baby spinach (the bagged kind in the salad dept.)

Just blend and enjoy!

Julie says, ” Just pretend you’re on vacation in the Caribbean…sitting under an umbrella on some pristine beach…feeling the cool breeze and listening to the crashing of the ocean waves 🙂 ”

Note: Coconut oil is found in the Health Food/Vitamin dept. of your grocery store. It’s not a liquid oil but rather is in a jar and has the consistency of a nut butter. Very mild in flavor and delicious!

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No-Bean Hummus

2 Zucchini, peeled and chopped

3/4 Cup of Raw Tahini

1/2 Cup of Fresh Lemon Juice

1/4 Cup Olive Oil

4 Cloves of Garlic

2 1/2 teaspoons Sea Salt

1/2 tablespoon Ground Cumin

Combine in a blender and blend till thick and smooth.

(From the RAWvolution cookbook by Matt Amsden)

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Vegetable wraps***

This is a new favorite at our house…full of Flavor, very filling and makes you feel GREAT!

For the Tahini Dipping Sauce:

4 Tbsp Water
3 Tbsp Nama Shoyu**(or Soy Sauce if you can’t find Nama Shoyu)
3-4 Tsp Raw Tahini (More if you want it thicker!)
2 Tsp Olive Oil (Or Sesame Oil)
1 Tbsp Agave Syrup -or- Honey
2 Tbsp Ginger
1 Clove Garlic
1 Tbsp Lemon Juice
1 Pinch Cumin
1 Pinch Sea Salt

Instructions: Blend!

To Make the Collard Vegetable Wraps:

6 Collard Greens Leaves
1 Small Carrot
1 Small Zucchini
1/2 Small Red Onion
1/2 Small Red Cabbage
1 Handful Chopped Cilantro
1 Handful Chopped Basil

Other suggestions: Red Pepper, Spinach, Mango, Cucumber.

Instructions: Cut the stem out of the collards and blanch for 5 seconds in almost boiling water than run under cold water to cool down (this is debatable whether it’s raw or not, so you don’t have to do this if you don’t want!). Julienne the veggies and wrap them in the collards, adding some sauce for flavor and to seal the wrap. Makes 12 wraps!

***Recipe Credit: I got this recipe off of Kevin Gianni’s Blog, liveawesome.com

Note: Nama Shoyu is a raw and organic Soy Sauce. It can usually be found at WholeFoods Market. If you can’t find it, any low sodium soy sauce would be fine to use.

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Favorite Classic Salad

Spring Mix Salad (about 10 handfuls)

Romaine Lettuce (torn into bite sized pieces) – about 5 handfuls

nice piece of Fennel (peeled and cut into slivers) – about 1/2 cup

nice piece of Jicama (peeled and cut into slivers) – about 1/2 cup

2 large carrots (sliced thin – use your food processor for this one…)

1/2 small red onion (sliced into slivers)

handful grape tomatoes

sprinkle of pistachios

1 lime

1 large ripe avocado, pitted (add this one last and drizzle with lime juice so it doesn’t brown)

Drizzle your favorite salad dressing over all and toss gently (so that you don’t smash the avocado) – Suggested Dressings: Olive Oil and Basalmic Viniagrette -OR- your favorite Italian dressing. This salad is best with a light and flavorful dressing, nothing heavy or creamy.

Enjoy!

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Blackberry Crisp***

This is a very delicious and tasty dessert…you won’t be disappointed! 🙂

4 cups fresh or frozen Blackberries (thaw and drain, if frozen)

3/4 cup (pitted) medjool dates (soaked for about 30 minutes)

1 tablespoon fresh lemon juice

2 cups Crumble Topping (recipe for topping shown after the next set of directions)

Directions:

Place 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the “S” blade and process until smooth. Remove from the food processor and mix with the remaining blackberries.

To assemble the crisp, press 1/2 cup of the prepared Crumble Topping into an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. Chill at least 1 hour in the refrigerator. Next, using your hands, knead pieces of the remaining 1 1/2 cups of the Crumble topping until they stick together. Lay these pieces of topping on the blackberry filling to form a cobbled appearance, allowing some of the blackberry filled to peek through. Serve at room temperature or warm in your oven. (To warm, preheat the oven to 200 degrees F. Turn off the oven, insert the Blackberry Crisp and warm for 15 minutes.)

For the Crumble Topping:

2 cups raw (not roasted) walnuts OR pecans

1/2 cup (unsweetened) shredded dried coconut (can be found in the freezer section of your grocery store)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup raisins

8 (pitted) medjool dates (unsoaked)

1/4 cup whole cane Sugar (optional)

Place the walnuts (or pecans), coconut, cinnamon, nutmeg and salt in a food processor fitted with the “S” blade and process until coarsely ground. Next, add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don’t overprocess! Next, Add the optional whole can sugar and process briefly. Store the crumble topping in a sealed container until ready to use. Will keep for one month in the refrigerator or 3 months in the freezer.

***Recipe Credit: I got this recipe from the book “Raw Food Made Easy for 1 or 2 people” by Jennifer Cornbleet.

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Avocado-Corn Guacamole***

3 large ripe avocados, pitted

1 cup fresh corn kernels, cut from 1 ear of corn (or use thawed frozen corn)

1 large handful cilantro leaves, finely chopped

2 tablespoons lime juice

1/2 jalapeno pepper, finely minced (If you like alot of heat, then leave the seeds in. Otherwise, wash the seeds out before mincing.)

1 teaspoon salt

In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno and salt and stir well to combine. If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate.) Enjoy!

****Recipe Credit: I got this recipe from a book called “Raw Food, Real World” by Matthew Kenney and Sarma Melngailis.

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Storm’s Raw Tabouli

1 bunch cilantro

1 bunch parsley

1 bunch green onions

2 tomatoes

1 avocado (ripe and pitted)

1/2 cup raw (not roasted) almonds

1 tablespoon cold-pressed Olive Oil

1 tablespoon raw honey

half a lemon

sea salt (to taste)

Directions:

After washing and patting dry, chop up the cilantro, parsley, green onions, avocado and tomatoes a put in a bowl.  Blend almonds to a fine flour in a food processor and add to the bowl.  Add the juice of half a lemon, the olive oil, honey and sea salt.  Serves 3.

Recipe Credit:  Recipe created by Storm Talifero at Thegardendiet.com

Kevin – This is a great way to get your greens in…very tasty!  (Olive oil and other ingredients “to taste”…)