KALE CHIPS
Nothing to order - The recipe is here for the taking. Just print it! It's yours.
Should you have questions about these recipes, please email Vanessa at voraciousbodacious@gmail.com.
These chips are so fabulous you will never want regular chips again. Dried kale is surprisingly filling-- these nutritious and rich chips are a meal unto themselves. If you fear your friends would be put off by the dark green color, introduce them at a Halloween party and call them Bat Wings. Each of the following recipes uses about 1 head of green curly kale. Ruffles have ridges, therefore curly kale holds the flavor best. Wash the leaves well; do not use a leaf if it has those little bugs that like to stick to the backs of the leaves. Don't use the woody stems. Tear large bite-sized pieces of the leaves into a large bowl and pour a sauce (recipes below) over the kale, massaging with your fingers until the kale is thoroughly saturated. Spread saturated kale pieces onto dehydrator trays with Teflon sheets and dehydrate at 105° for 12- 15 hours. The leaves shrink and should emerge crispy. No dip needed for these chips, but a side of cherry tomatoes or sliced cucumbers helps wet the whistle.
Cheezy Kale Chips
This rich and flavorful chip is sure to please. Saturate kale in Pine Nut Cheeze Sauce: • ½ cup pine nuts • 1 large red or orange bell pepper, cut into pieces • juice of half a lemon • 1–2 Tablespoons of nutritional yeast • Grind pine nuts in food processor until crumbling into paste. Add bell pepper chunks, lemon juice and yeast, and grind until creamy. A little extra water may be necessary if the nuts don't blend in. Follow directions (above).
Hummus Kale Chips
Light and lemony. • ½ cup sprouted pumpkin seeds • optional: ¼ cup sprouted sesame seeds • 1 clove garlic • 2 stalks green onion • 2 stalks Celery • juice of one lemon • ½- 1 teaspoon cumin • ½- 1 teaspoon cayenne. •Grind seeds well in coffee grinder. Chop all other ingredients and blend together in food processor. Follow directions (above).
Sesame Kale Chips
Call these Dragon Wings for their fire-breathing Asian flavor! • 1 cup sprouted sesame seeds • 2 medium plums (pitted, about ¾ cup chopped) • 1 stalk Celery • 1 clove garlic • juice of ½ lemon • ½ cup chopped onion • 1 inch fresh ginger root, minced • Cayenne to taste. Grind sesame seeds in coffee grinder. Blend all other ingredients in food processor, finally adding ground sesame. Follow directions (above).
Fat Free Kale Chips
You will thoroughly enjoy this amazingly delicious fat free version! In the Vita-Mix, blend the following ingredients well without water (use the tamper): • 1 medium small zucchini • 1 large red, orange or yellow bell pepper • ¼ cup chopped onion • 2 stalks Celery • juice of ½ lemon • dash of cayenne pepper or to taste. Follow directions (above).
Those Infernal Italians
This tomato and pesto flavored chip is made with Purple Curly Kale. •1 Large Tomato • 1 medium small yellow zucchini • approx. 1 cup chopped red bell pepper • 1/4 cup pine nuts • 1 large bunch fresh basil • 1 clove garlic •1/4 cup chopped onion or leek
Nuts Over Nuts! by Vanessa Nowitzky (student of Victoria Boutenko).
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Contributed by MoonLtStrl on The School of Natural Healing Community board at http://www.snh.cc/Community.html
Many times I have run across "candied" ginger. I just don't see the point in boiling this healing root in Sugar Seems to defeat the purpose...After making some rosepetal honey, I ate one of the petals and noticed it was kind of crystallized. I began to wonder if it would work for the ginger root. . . . . and sure enough, it did!
Directions:
· Peel ginger root, slice it about 1/8 inch thick
· Put slices in a jar, cover with honey
· After about an hour the honey will start to get watery, pour off the watery honey juice and SAVE it!
· Cover slices again with honey. Let it sit. (about another hour)
· Pour off more juice. (save again)
· Cover with more honey.
· Pour off honey juice, again.
· Remove the ginger slices from the jar and lay them on some waxed paper, place in the fridge.
Notes:
* It will probably take about 3-4 cycles of covering the slices with honey and pouring it off until you
stop getting watery juice. * The ginger slices will keep for months in the fridge.
Herbal Legacy
http://www.herballegacy.com
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* Simply take 1-3 slices of Essene Bread**
( http://debbietookrawforlife.blogspot.com/ )
* Spread each slice with fresh avocado, mashed or finely sliced
* Sprinkle with an abundance of alfalfa sprouts
* Open wide and Mmmmm
OPTIONS: You could add fresh tomato slices to this or mash the tomato into the avocado to create a simple guacamole. If you don't like avocado an olive paste* works very well on this too.
** These items are usually heat treated, you will need to look for those specifically labelled as raw.
Snack 2 - Avocado & Sunflower Snack
* Slice open one perfectly ripe avocado and place the two halves (with pit removed) on a plate
* Chop some small cubes of tomato to serve in or around avocado as desired
* Heap a small but adequate handful of sprouted sunflower seeds (sprout the ones with the hulls removed!) into the avocado halves
* Sprinkle with herb salt (e.g. Herbamare), garnish with fresh herbs (e.g. Coriander/ Cilantro), top with a little fresh lemon or lime juice and serve
OPTIONS: Any sprouts would work well here but sunflower sprouts are delicious and very satisfying.
© 2008 Karen Knowler
Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
1 Avocado, chopped
½ bunch cilantro, or about 1 - 1 ½ packed cups (depending on taste; I like plenty)
¼ cup lemon juice
¼-1/2 tsp salt
1 ½ cups water
Blend all ingredients in a high speed blender. If you need more water, go ahead and add it until the soup reaches a consistency you like. Ditto on the cilantro! As soon as it gets started, this soup blends easily, so you can absolutely make it in a regular blender. You can also make it in a food processor, but I recommend adding the cilantro in small batches.
By Frederic Patenaude
http://www.fredericpatenaude.com
1 and 1/2 cups water 2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. Sea Salt
1/2 tsp. paprika
Instructions
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix.
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1 small avocado
1 small tomato
2 large celery
2 green onions
Handful parsley
1 tbs fresh grated ginger
1 tbs lemon juice
1 cup water (or more)
2 cups carrot juice
Blend all ingredients except carrot juice until smooth. Add carrot juice last by hand
Serves 2-4
Ingredients:
• 2 cups fresh carrot juice
• 1 avocado, pit removed, and cut into large chunks
• 1 teaspoon minced fresh ginger
• 3/4 cup fresh loose cilantro or parsley
• 2 green onions, finely sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon naturally brewed soy sauce or nama shoyu
• Sea Salt , to taste
Directions:
1. Blend carrot juice, avocado, and ginger at a medium speed until smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive oil, and soy sauce, and pulse at medium speed until well blended but with bits of cilantro and parsley still visible.
3. Season with Sea Salt , to taste.
4. Serve chilled, and sprinkle green onion slices on top just before serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup; eating this soup a few times per week can greatly benefit your immune system, eyes, and overall health.
From Dr. Ben Kim's article Two Foods for a Strong Immune System and Optimal Vision
http://drbenkim.com/carrots-avocado-immune-system-vision.html
Printable Version: http://www.herballegacy.com/CarrotAvocado.pdf
***Personal Tip: This soup could be made "hot" by placing the avocados in a ziplock bag and placing in very warm water for a few mins ... put the carrot juice in a vita-mix or K-tech blender and running thru several cycles on high before adding the avocado ... decorating, as in the picture here, try drizzling nut milk or putting raw "cheese" in a cake decorating bag, make circles, then run a knife thru the circles to create the scolloped effect
Do you have a healthy, tasty recipe that you would be willing to share with other health conscious readers? Please share your recipes at http://www.herballegacy.com/Recipes.html(this page also has our database of recipes!).
CHRISTOPHER WEBSITES
Find links to all the Christopher Websites and other sites we recommend at Christopher Websites - www.christopherwebsites.com. Find links to Herbal Legacy, The School of Natural Healing, Christopher Publications, David Hall's Cellerciser, The Herb Shop and more.
Herbal Legacy
http://www.herballegacy.com
This newsletter is sponsored by:
The School of Natural Healing: http://www.snh.cc
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Christopher Websites: http://www.christopherwebsites.com
½ cup - Raw Coconut Milk
1 Large - Haas Avocado
2 - Mushrooms - Thinly sliced. (Any variety will do. We like crimini mushrooms.)
½ - Lime - Juice (lime to taste)
1 clove - Garlic - Peeled and Pressed.
1/8 tsp. - Sea Salt
Pinch - Curry - (optional)
Pinch - Cayenne - (optional)
Garnish - Cilantro
1) - Combine coconut milk, lime juice, garlic, Sea Salt , curry and cayenne (all to taste)in bowl.
2) - Dice avocado and add to bowl.
3) - Thinly slice mushrooms and add to bowl.
4) - Combine all ingredients.
5) - If desired, lightly warm the soup in a pan on the stove. - Chilled or warmed is good! It is important that you not allow the soup to heat above 118F (this is the Highest), or the nutrients and enzymes will begin to damage. Use a food thermometer to monitor your temperatures.
6) - Garnish with cilantro and serve.
TIPS, TRICKS & TECHNIQUES:
Parsley
~ Can be used in place of cilantro.
~ Suggest Italian flat leaf parsley.
Lime
~ Check for bitterness before adding.
~ Lemon can be substituted if necessary, however lime is a better flavor for this dish.
Mushrooms
~ Crimini mushrooms are also referred to as "baby portabellas" or "baby bellas".
~ Fresh is imperative when picking out mushrooms. Look for a firm consistency. Some mushrooms, such as button, portabellas and crimini, can have freshness determined by looking where the stem meets the cap. The more white that covers the "gills", the fresher the mushroom (usualy) - but don't forget to check the firmness.
½ cup water
1 zucchini, chopped (about 1 cup)
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
½ teaspoon crushed garlic (1 clove)
¼ teaspoon Sea Salt
dash cayenne pepper
1 tablespoon olive oil
½ avocado, chopped
1 tablespoon fresh minced dill, or 1 tsp dried
Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth.
Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix.
Serve immediately. Serves 2.
1 organic avocado, cut in half, pit removed
1 cup fresh Celery juice, reserve Celery leaves for garnish
1 cup filtered water
2 tablespoons lime or lemon juice, fresh squeezed
2 tablespoons extra virgin olive oil
½ tablespoon chopped shallot or red onion
1 tablespoon agave
Sea salt and pepper to taste, optional
Run the Celery stalks through a juicer. Juice enough celery to yield one measuring cup. Pour the celery juice in a blender. Then add the water, limejuice, extra virgin olive oil, agave and avocado. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or over night.
Serving suggestions
Serve this soup chilled or bring it to room temperature. Garnish with celery leaves, fresh parsley leaves, or thinly sliced celery.
Serves 2 - 4
This chili tastes fresh and sprouty but like authentic cooked chili at the same time. This one is a winner! Whole, soaked cashews are a lovely addition to this dish
* 1 yellow bell pepper
* 1 cup cashews, soaked
* 4 cups lentils, sprouted with just a hint of a tail
* 2 large tomatoes
* 1 shallot
* 2 cloves garlic
* 1½ cups sun dried tomatoes, soaked in water ¼ cup olive oil
* 1 tablespoon chili powder
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 teaspoon cumin
* 1½ teaspoons chipotle powder
* ¼ cup nutritional yeast (optional)
* salt to taste
Soak the cashews. Chop the bell pepper into small pieces. In a food processor, blend the shallot, garlic, tomatoes, 1 cup sprouted lentils, spices, sun dried tomatoes (and enough of their soak water) to achieve a thick, chili like consistency. Mix the remaining sprouted lentils, the blended mixture, the cashews, nutritional yeast and the bell pepper together in a bowl. Season to taste with salt. Eat immediately or place mixture in a lasagna pan and dehydrate till warm.
Variations…add a jalapeno or two to the food processor while blending. Add the kernels of a cob or two of corn.
Enjoy!
* 1 Small Organic Avocado
* 1/4 Small Red Onion
* 1 Medium Organic Red Tomato
* 1 Small Organic Zucchini (Washed and Snip Ends, if not Organic– Peel) Cut in Chunks
* 1 Small Organic Cucumber (Washed and Snip Ends, if not Organic–Peel) “
* 2 Tbs. Sun Dried Tomatoes (Strips)
* 2 Large Handfuls Organic Fresh Spinach (If you don’t have spinach, romaine lettuce will work fine)
* 1-2 Tbs. Fresh Cilantro
* Juice of 1/2 Lemon
* 1/2 Small Jalapeno Pepper
* Sea Salt to Taste
* Place all ingredients in a food processor and pulse chop until chunky. Enjoy!
This is a delicious and alkalizing soup. It is very refreshing during the summer months.
To name a few of the benefits of the ingredients in this soup:
Avocados are rich in good fat and have zero cholesterol. They are rich in fiber and vitamins B, E and K as well as rich in the mineral potassium.
Tomatoes are rich in vitamin C and the carotenoid/antioxidant Lycopene.
Cilantro is rich in phytonutrients and flavonoids. It is a good source of iron and magnesium and it aids in digestion and prevention of flatulence. It has been noted as natures natural chelator.
Spinach is rich in vitamins and minerals such as:Vit. K, A, C, folate, manganese, iron, and magnesium. It is also rich in the carotenoid neoxanthin.
* 5 ripe tomatoes
* 1/2 cucumber, chopped
* 1 red bell pepper
* 2 cloves garlic
* 1/4 cup water
* dash cayenne pepper
* 2 tbsp fresh parsley, chopped
* 1 avocado, diced (optional)
Preparation:
Blend together all ingredients except parsley and avocado until smooth. Gently stir in avocado and parsley.
If possible, chill for at least two hours to let the flavors mingle. Serve chilled or room temperature.
1/2 large avocado
3 cups cucumber
3 Celery stalks
1 cup fresh dill (or 2 tsp dried)
1 green onion
1 garlic clove
1/2 orange, juiced
1 tbs lemon juice
1 tbs miso
1 tsp curry powder
Dash cayenne
2 cups water (or to taste)
Blend until smooth. If desired, warm up gently on the stove.
Not Raw but Good for You!!!
From http://www.SparkRecipes.com
This is the best thing for your body, if you are fighting a cold or the flu. It's loaded with natural vitamins and minerals which are proven to help flush out bacteria, toxins and viruses. Make sure all the ingredients are organic and the water is distilled. There's no sense making a broth filled with insecticides, hormones, chlorine and toxins if you're trying to help your body flush such things out.
INGREDIENTS
• 3 organic beets
• 4 medium organic carrots
• 4 cloves organic garlic
• 2 large organic onions
• 5 stalks organic celery
• 3 medium organic potatoes
• 1 bunch organic fresh spinach
• Dash of ground Cumin
• Dash of Celery salt
• Dash of ground black pepper
DIRECTIONS:
1. Wash all ingredients thoroughly.
2. Peel potatoes and carrots, ONLY USE THE PEELS. Store the rest of the peeled vegetables for future use in another recipe (you can bake them in the oven with some olive oil while the broth is cooking and store to eat when you get better).
3. Cop onions and beets into four quarters each - do not peel beets.
4. Peel garlic and use whole.
5. Cut bottom ends off spinach and use whole.
6. Chop Celery and jalapeno pepper.
7. Put all ingredients in a large pot and cover them with distilled water.
8. Heat on lowest setting for 3-4 hours.
9. Strain vegetables and discard them.
10. Strain until only broth is left.
11. Add Cumin, Celery salt and black pepper to the broth for taste.
SUGGESTED DOSAGE:
Drink 2 cups at a time throughout the day. Repeat everyday till broth is gone or until your cold or flu is gone.
I suggest that you drink lots and lots of distilled water and drink lots and lots of FRESH, not juice from concentrate and avoiding all solid foods. Juice and this potassium broth will provide all the nutrients you need. Solid food takes a lot of energy out of your body because it needs to be digested, assimilated and excreted. This energy is better used by your body to fight off the bacteria and viruses and cleanse itself.
Number of Servings: 12
http://www.herballegacy.com/Potassium_Broth.pdf
Herbal Legacy
http://www.herballegacy.com
This newsletter is sponsored by:
The School of Natural Healing: http://www.snh.cc
Christopher Publications: http://www.christopherpublications.com
Christopher Websites: http://www.christopherwebsites.com
5 Cups Watermelon
2 Cups Mango, peeled and diced
1/4 Cup Lime Juiced
3 Tablespoons Fresh Mint, chopped
1 Tablespoon Fresh Ginger, minced
1 Tablespoon Honey or Agave (for vegans)
1/8 teaspoon Ground Cardamom
First, in a food processor, (not a Vita-Mix), place 3 1/2 cups of Watermelon and 1 cup of mango and blend until smooth.
Next, dice up the remaining 1 1/2 cups of Watermelon and 1 cup of mango into tiny pieces and add them to the puree. In a small separate bowl, combine the lime juice, mint, ginger, honey and cardamom. Add this to the previous mixture and stir well.
Now chill everything in the fridge and serve in a few hours.