(NaturalNews) This raw chocolate and goji berry cake is not only incredibly delicious, but it is power packed with nutrient dense superfoods. Goji berries are the highest source of vitamin C, a sexua| tonic, and one of the best cancer fighting super foods. Just ask the Tibetans.
Raw chocolate is one of the best sources of magnesium, which is the number one most common deficiency in the Western world. It also contains unique chemicals that make us feel high (hence the rocket fuel).
Lucuma is a power packed Lúcuma fibre with vitamins and minerals. It has lots of beta-carotene, niacin (B3) and iron. It is also considered the Gold of the Incas, and I can attest that once your friends taste this cake, it will be a gold rush to your place.
Agave Nectar is a healthy sweetener that won't raise your blood sugar levels.
Recipe for Super Food Chocolate Cake
Ingredients:
* 150g coconut oil/butter
* 150g raw chocolate powder.
* 100g goji berries
* 100g of lucuma.
* 3 teaspoons agave nectar.
Boil some water and take it off the stove. Put the coconut oil/butter in another dish, and put it in the boiling water (A Bain Marie).
Soak the goji berries for 20 minutes, and then add them into the mixture when the coconut oil is melted.
Add the rest of the ingredients and blend the mixture up. Put it in a dish or small pie plate and smash it down. Then refrigerate it for a couple of hours (chances are you won't make it that long... but do try).
And presto, you have a cake that is so amazingly gorgeous you won't believe that it is healthy and good for you. We are taught from a young age that all of the yummy foods are bad for us and all of the nutritious foods taste horrendous.
Now, with raw cakes, we know that you can have your cake and eat it too.
Anyone who tries this cake, even the most sweet tooth junk lovers, will be amazed that it is incredibly healthy. It truly goes to show that you do not need a load of rubbish to eat gorgeous sweet desserts. There is a whole world out there of delicious treats that transform our bodies and minds.
You can actually add a few sunflower seeds or hemp seeds. This will break up the rich sweetness and add even more potent superfood power... play around and find out what works best for you.
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About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous.
And her latest website www.raiselibido.com offers a vast quantity of information on how to increase sex drive and enjoy a vibrant sex life.
3c carrot, finely grated
2c pecans, ground in a food processor
1/4c raisins, roughly chopped
1t nutmeg
1 1/2t mixed spice*
Date paste**
1/2t salt
1/2t orange zest
1/2c desiccated coconut
* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.
** Make the date paste by grinding 1c soft dates and 1/2c orange juice in a food processor until smooth.
• Thoroughly mix all ingredients together in a large bowl.
• Shape into individual cakes or press into one large cake, ready to be cut at the end.
• Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 - 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.
For the frosting
1 1/2c cashews
1/2c water
2T agave
3T coconut butter
1T vanilla
1/4t salt
• Blend all ingredients in a high speed blender until smooth.
• Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
• Garnish cake with ground nutmeg.
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2 Cups Soaked Chia Seeds (soaked overnight)
1 Handful of organic Raspberries (about 5oz.)
1 Tbsp. of raw organic Cacao Powder
1 Tbsp. of raw organic Maca Root Powder
2 Tbsp. of organic raw Yacon Syrup
Place all ingredients in a blender and blend until creamy and smooth. Scoop pudding in a small dessert bowl. Add a few leaves of mint as a garnish and ENJOY!
2 Medium size ripe avocados
Agave nectar to taste (start with ¼- ½ cup, or used soaked dates, or maple syrup
which is not raw)
1 vanilla bean or 1 teaspoon vanilla extract
Pinch of sea salt
dash cayenne
1 teaspoon of dried or fresh orange zest
1-2 tablespoons raw cacao nibs (optional)
3-4 tablespoons raw cocoa powder (or to taste)
Water-enough so blender will run smoothly, about ¼ cup or a little more
In a blender, blend well. Put in ramekins and refrigerate. Tastes even better the day after you make it.
Variation: This recipe tastes wonderful without the chocolate in it as well, it tastes like vanilla pudding! But it's a very GREEN vanilla pudding.
Note: I grated the zest the night before I used it and I left it out for the night to dry in the air. It was perfect the next day. If you are crazy for the taste of orange zest you could use more than 1 teaspoon as this was fairly subtle- you could taste it, but it wasn't overwhelming. It was 1 teaspoon when fresh, when dry the volume is reduced.
Note: When you put the pudding in each ramekin, smooth the top with a spatula and clean around the edge with a paper towel so your presentation is pristine.
This recipe is very satisfying, it lasts a few days in the refrigerator and no one can tell its base is avocado! The grated zest adds a nice gourmet touch, you can't really taste the cayenne, you're not supposed to; it just adds another layer of taste. The salt, cayenne, cacao nibs and even the vanilla are there to lend complexity and richness of flavor to the recipe, it's what takes plain chocolate pudding and elevates it to Pots de Crème Au Chocolate! Serve plain or top with a dollop of Cashew Crème.
3/4c cashews
1T agave
1t vanilla extract
Pinch salt
2t lemon juice
1T desiccated coconut
• Grind all ingredients in a food processor.
• Press into 2 small individual cup or cake moulds of your choice that has been lined with plastic wrap.
• Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.
For the filling
1/2c cashews
3T coconut oil
2T lemon juice
2t vanilla extract
Pinch salt
2T water
1T agave
1/2c cherries*, stones removed
1/2c mango, flesh only
*You can substitute cherries for any other fruit, such as pineapple or bananas, depending on what you like and what’s available in-season.
• Blend all ingredients in a high speed blender under smooth, it's nice to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.
• Pour into an ice-cream maker or freeze in a tub, if doing the latter then once frozen pass through a juicer with the homogenizing attachment on.
• Fill the shells with the ice-cream and garnish with slices of mango. Easy!
Who is Russell James?
Russell James has been hailed as 'the UK's leading raw chef' by The Times. He has honed his natural ability to create incredible raw cuisine by training with the top raw chefs in the world. This includes regular visits to the US to raw food 'hot-spots' such as California and, most recently, New York where he worked with the author of upcoming books Everyday Raw and Entertaining in The Raw, co-author of Raw Food Real World and co-creator of the restaurant Pure Food & Wine, Matthew Kenney...
"Russell James joined our team at The Plant for an extended visit last fall - on every level, he is a true professional; talented and creative, and a pleasure to work with. I particularly admire his dedication to raw food cuisine, and his unwavering interest in its forward movement. We continue to miss him (and his kale salad!)" - Matthew Kenney
Russell has also worked with the UK's raw and living food organisation The Fresh Network in the execution of monthly raw dinner parties in Cambridgeshire and London during 2006. He has also appeared in their quarterly publication Get Fresh.
Russell is a personal raw chef, provides raw catering for small and large scale events, and runs raw food classes. His blog continues to inspire people with recipes, pictures and advice on living a sexy raw life.
Russell recently catered David Wolfe's UK retreat in Dorset...
"I was very impressed with Russell James' raw and living foods cuisine. He's a pleasure to work with and a rising culinary star."
- David Wolfe www.sunfood.com & www.thebestdayever.com
Russell's mission is to show you that far from feeling restricted on a raw food diet, you have an abundance of options. Whether that's being able to eat raw sandwiches all week or to put on a show-stopping dinner party for friends.
2c cashews
1/2c coconut butter/oil
1/4c agave nectar
1 vanilla pod
1c almond milk*
1t lemon juice
1/2c tightly-packed fresh mint leaves
- Scrape the inside of the vanilla pod, and discard the outer part. Alternatively, you can leave the outer part in water to infuse, making ‘vanilla water’.
- Blend all ingredients in a high-speed blender until smooth.
- Pour mixture into 4, round, equal-sized moulds and place in the freezer to set. I used metal rings with plastic film stretched over the base of them.
- Blend all ingredients, with the exception of the cacao nibs and pistachio nuts, in a high speed blender until smooth.
- Transfer mixture to a bowl and stir in the cacao nibs and pistachios.
- Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. If you haven’t got enough room in your freezer to lay them out flat, you can put them in the fridge first, until they are firm enough to stack up in the freezer.
Before Serving
- Remove the ice cream and Florentines from the freezer 1 - 2 hours before serving.
- Assemble the sandwiches with one Florentine on the bottom, and one on the top, of the ice cream that you removed from the moulds.
- Decorate the outside of the mint ice cream with some more chopped pistachio nuts.
* The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. You should then strain the mixture through a nut milk bag, or a sieve if you don’t have a nut milk bag.
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1 1/2c cashews
1/3c agave
1 vanilla pod, insides scraped out
3c almond milk
3T maca root powder
2t lemon juice
Pinch salt
• Blend all ingredients in a high-speed blender until smooth.
• Pour into an ice-cream maker. Alternatively you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenising plate on. This gets rid of any ice crystals that may have formed.
• When ice-cream is soft enough to work with shape it into a cylinder (a metal ring is great for this) and re-freeze.
• Blend all ingredients except the cacao nibs in a high-speed blender.
• Use a spoon to drop small amounts of the mixture onto a non-stick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice-cream cylinders.
• Leave to set hard.
Assembly
• Take the ice-cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.
• Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.
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2c cashews
1c raw oat flour*
1/4c agave nectar
2T water
3T lemon juice
Pinch salt
• Grind all ingredients in a food processor until thoroughly mixed.
• Press the mixture into a tart/muffin tray that has been lined in Clingfilm (plastic wrap) and dehydrate at 105 degrees F for 2-3 hours.
• Remove the crusts from the cases and dehydrate out of the case for a further 8+ hours, on the mesh dehydrator sheet.
*Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.
For the filling
1 1/2c soft dates, stones and flowers removed
1/2c orange juice
2 apples, chopped small
1 1/2t mixed spice
1c raisins, roughly chopped
Pinch salt
• Grind all ingredients except the apple and raisins until they form a paste.
• Add in the apple and raisins and process for a further 5 - 10 seconds until fully combined.
• Fill each of the cases with a little of the mixture then top with the cashew icing and a pinch of the nutmeg.
For the Cashew Icing
1 1/2c cashews
1T lemon juice
Pinch salt
3T coconut oil
1/4c agave
1/2c water
• Blend all ingredients in a high-speed blender until completely smooth.
Pulse all ingredients in a food processor until they bind.
Press into a 9” springform cake pan and place in the fridge to set.
For the filling
2c Irish Moss paste*
1c cacao powder
1 1/2c grated or chopped cacao butter which has then been melted
1c water
1/2c agave necture
1T lemon juice
1/2t tamari
1t vanilla extract
Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
Leave in the fridge to set.
*Irish Moss paste can be made by soaking 1c Irish Moss in water for 3 - 5 hours and rinsing THOROUGHLY until rinse water turns clear (there'll be a lot of sand in the moss). Then blend the rinsed moss with 2c pure water in a Vita-Mix until completely smooth. Leave to set in the fridge if not using straight away.
Chef’s tip: Add 4 drops of food grade peppermint oil to the filling mixture for a mint chocolate variation.
For the cream topping
1c cashews, soaked for 2 hours or more
1/2c water
3T Irish Moss paste
1/2t vanilla extract
1/4c agave nectar
1t lemon juice
Pinch salt
1T macadamia oil (optional)
Blend all ingredients in a high-speed blender until smooth.
Serve with chocolate torte and fresh berries.
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1 cup macadamia nuts, soaked 8 hours and drained
1/2 cup raw honey
1 teaspoon sea salt
2 lemons juiced
1 tablespoon lemon zest
2 pints fresh blueberries
1-cup pecans soaked overnight, dehydrated for 12 hours and chopped
1 nut and date pie crust (see recipe)
1. Place first five ingredients into a blender and process until smooth.
2. Add 1/2 pint of the blueberries to this mixture and blend until smooth.
3. Add this mixture to the remaining blueberries and stir well.
4. Place in a prepared nut and date pie crust and top with chopped pecans or some of the pie crust. Garnish with strawberries or cherries.
Brazil Nut and Date Pie Crust
Created by Jackie Graff
Sprout Raw Food
Serves 8
2 cups Brazil nuts
1/2 teaspoon salt
1 cup medjool dates, pitted
1 teaspoon vanilla powder
zest from 2 lemons
1. Place brazil nuts in a food processor and process well into crumbles.
2. Add salt, dates, zest and vanilla powder and process well.
3. Press mixture into 8 –10 inch glass pie pan, or spring form pan saving a small amount to crumble on top of the pie.
3 cups walnuts, soaked and dehydrated
1-1/2 cups shredded dried coconut
1 cup dates
1 tsp Himalayan salt
Add walnuts to a food processor and process into small pieces. Add remaining ingredients until well processed. Press into a springform pan or pie dish, filling in the bottom and sides.
Filling:
2 cups dates
3/4 cup lime juice
1/4 cup coconut oil
1/4 cup coconut water
Process dates in a food processor. Slowly add lime juice and then coconut oil. Spread over the crust.
Coconut Cream:
Meat from 2 young coconuts
1/4 cup coconut oil
1/3 cup coconut butter
1/3 cup dates (soaked in coconut water for 1 hour)
Add coconut water as needed
Blend all ingredients adding just enough coconut water so mixture will blend smoothly. Pour over lime mixture, leaving a little in the blender if you would like to decorate it.
To decorate add a few pieces of spinach and blend. Transfer mixture to a squeeze bottle and decorate in a design of your choice.
Place in freezer or fridge to set for an hour or more.
Living Light International 301-B North Main Street
Fort Bragg, CA 95437
707-964-2420 http://www.RawFoodChef.com
If pecan pie is on your mind, you and your guests will love this raw and healthy version.
While this recipe calls for only healthy ingredients, it produces a super-rich and sweet pecan pie that is best served in small portions. Rather than serve this pie in traditional triangular portions, I recommend that you use a good knife to divide the pie into 2-inch squares. One or two squares are enough to satisfy the fiercest of dessert addicts among your family and guests.
Ingredients:
• 2 cups almonds (raw, if available), soaked for one hour, drained, dried
• 3 dozen pitted dates, soaked for one hour, drained (save water)
• 1 tablespoon fresh lemon or lime juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon pure vanilla extract
• 2 cups raw pecans, soaked for one hour, drained, dried
• Extra-virgin olive oil
Directions:
1. Put almonds and 10 dates in a food processor and blend until they come together into a crust-like consistency. Add a small amount of water (saved from soaking the dates) if necessary to aid in bringing almonds and dates together.
2. rease a pie plate or 9-inch square baking pan with a light coat of extra-virgin olive oil - this will help prevent the pie from sticking to the plate.
3. Use a spatula or the underside of a spoon to press the almond-date crust into the bottom of the plate or pan. Be sure to spread it up the sides of the plate or pan to form a full pie crust. Put the finished crust in the freezer until you are ready to fill it.
4. Combine the remaining dates, fresh lemon or lime juice, cinnamon, sea salt, and vanilla in a food processor and blend until the mixture takes on a smooth, homogenized consistency. Use a small amount of water (left over from soaking dates) if necessary.
5. Spread the date filling evenly over the almond-date crust.
6. Arrange raw pecans on top of date filling and press down lightly to help keep the pecans in place.
Find links to all the Christopher Websites and other sites we recommend at Christopher Websites - http://www.christopherwebsites.com
Find links to Herbal Legacy, The School of Natural Healing, Christopher Publications, David Hall's Cellerciser, The Herb Shop and more.
2 medium (2 cups/250g/9oz) peeled courgette (zucchini)
1 1/2 cups (220g/8oz) mango flesh
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons agave nectar
1/2 cup flax meal*
1/2 cup cacao powder
Pinch salt
* Flax meal is flax seed that has been ground in a coffee grinder or blender, to produce a fine flour.
- Blend in a high-speed blender until smooth.
- Form 8 equal-sized circles of about 12cm on dehydrator sheets, being sure not to spread too thinly.
- Dehydrate at 105 degrees F for 4-5 hours or until you are able to remove them from the dehydrator sheets.
- Return to the dehydrator on the mesh trays for a further 2 hours. The crepes should be dry to the touch but still very soft and pliable.
For the crème fraiche
1 cup cashews, soaked 2 hours or more
1/2 cup water
1 teaspoon lemon juice
1/4 teaspoon probiotic powder*
1/4 teaspoon salt
1 teaspoon apple cider vinegar
* If you can’t buy powder just open up probiotic or acidophilus capsules and discard the capsule part.
- Blend all ingredients in a high-speed blender until smooth.
- Transfer to a small bowl, cover and leave to stand for 12 hours at room temperature.
- Stir and place in the fridge for another 24 hours and then it’s ready to use.
For the chocolate sauce
1/2 cup cashews
2 tablespoons cacao powder
1/4 cup water
1/4 cup agave
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Pinch salt
- Blend all ingredients in a high-speed blender.
To assemble
- Stir the berries in with the crème fraiche.
- Take one of the crepes and fold in half twice.
- Open up one of the crepes so it forms a cone and fill with some crème fraiche and berry mixture.
- Arrange 3 on a plate and drizzle with the chocolate sauce.
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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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* 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.
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.
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.
(NaturalNews) What makes tomatoes, strawberries, and celery healthful foods? Why should these particular foods be included in the eating regime? Here are a few good reasons to consume these fruits and vegetables.
The body uses the nutrients in tomatoes to combat 7 different cancers that include breast, lung, colon, pancreatic, cervical, prostate, and skin. Strawberries contribute their nutritive value to improve the digestive system and the respiratory system, the kidneys and the lungs, and the liver and the spleen, and they help reverse heart disease and high blood pressure. Celery provides the body with powerful nutrients that assist it to remove dizziness, hypertension, headaches, rheumatoid arthritis, constipation, gout, and 3 kinds of stones that include kidney, bladder, and gall. Drink this whole foods fruit and vegetable juice, with all the fiber included (recipe follows), to also make better the functionality of the bowels, the circulatory system, the joints, the immune system, the nervous system, and the skin.
Here are the fruits and vegetables, and here is how to bring them together for great nutrition and delicious taste.
Use organic ingredients.
Makes 2 large drinks.
Time Saving Tips:
Freshly squeeze lemon juice ahead.
Ingredients:
Parsley (Italian flat-leaf) = 2 ounces (Keep only the stem of each sprig, that attaches the leaves and that travels upward from the last leaf, Discard the part of the stem that starts from the last leaf traveling downward and where there are no leaves)
Bell pepper (red) = 4 ounces (minus its seeds and ribs and outside stem)
Celery = 4-1/2 ounces (no leaves unless a strong celery taste is desired)
Strawberries (red) = 5-1/2 ounces (Weigh as is with hulls/leafy green tops & stems. Then after weighed, remove hulls/leafy green top & stem from each strawberry.)
Apple cider vinegar = 2 tablespoons
Lemon juice (fresh squeezed) = 1-1/2 tablespoons
Unrefined highest-quality salt = 1/4 teaspoon
Cayenne pepper powder (dried) = a dash
Optional: honey = 1 double teaspoon
Tomatoes (red) = 19 ounces (Core and keep the seeds.)
Optional: 1/4 cup cool filtered water (only if thinning out the drink is desired)
Instructions:
Put all of the ingredients into a high speed blender in succession and puree on whole juice setting 2 times. This recipe is meant to be enjoyed immediately after preparation.
Notes:
*Best nutrition and best flavor will come from in-season, locally-grown, fresh-picked, ripe, and organic or sustainable or biodynamic heirloom ingredients. Do the very best you can, always keeping in mind this high standard.
*The weight given represents the flesh of the fruit/vegetable. In other words... after trimmed up, the amount given is the amount that is actually used in the recipe.
*The cayenne pepper powder means cayenne that has been dried and ground.
*Preferred is apple cider vinegar (preferably in glass) that is organic, unfiltered, unheated, and has the `mother`.
*Parsley goes on the bottom of the carafe (as it blends the best this way).
*This drink will taste best with heirloom organic vine-ripened tomatoes of choice. Try organic beefsteak, or organic cherry, or organic grape tomatoes. All mentioned tomatoes are superb.
*Celery hearts are usually always more expensive than the regular celery bunches; however, feel free to use either. The celery hearts will make the drink sweeter.
*In lieu of the Himalayan pink crystal salt used in this recipe, feel free to use any unrefined high-quality salt of your choice. How about the unrefined Hawaiian red clay salt?
*Variation (Tomato Parsley Cherry Libation): Replace strawberries with same amount of red bing cherries (weighing cherries to 5-1/2 ounces yet making sure each cherry is without its stem and making sure each cherry is with its stone). After the cherries have been weighed, remove--from each cherry--its stone (before adding cherries to the libation). In addition, do add the optional water and also do add the optional honey. To remove the stone from the cherry fruit, cut each cherry in half. Using your fingers, pull out the stone.
*Please, will you comment on how you like the recipe?
This recipe creation is by Dianne Wawrzyniak-Marshall. Via YouTube video, Dianne brings you alive healthful recipes that she and Paul enjoy time and time again. Catch Dianne and Paul in raw (uncooked)'living' plant-based food-prep recipe-demoing action ToLiveWellNow. http://www.youtube.com/ToLiveWellNow Dianne Wawrzyniak-Marshall has a passion to share her many extremely challenging experiences and the grand lessons she has learned. If you could pick up a blue-eyed blonde-haired little girl of 5 and spare her so very many years of forthcoming pain of the physical, emotional, spiritual, and mental, would you? Dianne was this little girl. Born in 1963, Dianne desires to share information that comes from deep suffering in order to help parental figures understand how to give children an abundant life(as well as themselves). Dianne wants to help people ToLiveWell! http://www.tolivewell.citymax.com
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