February 2010 Archives

Chocolate Milk - not just for kids: Chocolate Brazil Nut Milk - tastes delicious and healthy for you too!

2 cups purified water

2 cups brazil nuts

2 dates

1 teaspoon non-alcohol vanilla


2 scoops Amazing Grass - Chocolate Green Super Food Drink Powder

Procedure _______________________________________________________________________________

1 Place the nuts, along with the purified water, into a high powered blender and blend until it makes a nice and smooth mixture.

2 Empty the contents of the blender into a milking bag. Began squeezing the liquid from the bag into a bowl.

3 Stop once the milking bag is dry and all the liquid is removed. (You can use the nut pulp that remains in the bag for other recipes, like cookies!)

4 Drain the liquid into a glass bowl

5 Pour liquid back into the blender, adding the vanilla and the Amazing Grass.

6 Blend until smooth, pour into a glass and enjoy!

Servings: 4 Yield:

2 cups

Edamame (AKA shelled soybeans), when purchased in the frozen section, have probably been blanched before freezing so they're technically not raw. Be sure to buy 'certified organic' edamame so there's no worry about GMOs. I prefer Seapoint Farms brand from my local coop.

2 packages frozen edamame ‐ 14 ounces each

2 cups yellow corn on the cob (4 ears)

1/2 cup green onion minced

1 whole red pepper, chopped into

1/4" pieces

1 1/2 tsp Himalayan Pink Salt

1 pinch white pepper

1 1/2 cups grape tomatoes, halved

1/2 cup cilantro, minced

Procedure

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1 Place thawed edamame into mixing bowl.

2 Cut corn from cob, seed and chop red pepper and add both to mixing bowl.

3 Add all other ingredients and mix.

4 Toss with Mexican Tahini Dressing (or your own personal favorite).

5 Refrigerate for one hour, then serve on greens, in wraps, or just by itself! It's delicious and sooooo refreshing.

6 As always, salt and pepper to taste.

Servings: 8

Yield: 8 cups

Sultry Chocolate Velvet Mousse

This mousse is warm, sultry and decadent. The slight heat from the pepper powder comes as a welcome surprise. With each bit of this fluffy mixture you'll slowly feel the heat build, making you warm and cozy all over. (For a PG version, eliminate the red pepper powder.)

1 whole large or 2 small avocados, peeled and seeded

1/2 cup cocoa powder

1/2 cup agave nectar

1 tsp vanilla extract (non- alcohol) or vanilla powder

1/4 tsp cinnamon

1/8 tsp Himalayan pink salt

1/4 cup water, filtered

1/4 tsp red pepper powder

1/2 cup strawberries, sliced

1/2 cup blueberries
 

Procedure

1 Place water and all other ingredients into the blender and blend. Add more water if necessary. Remember not to add too much water - you want to keep that light fluffy texture of mousse.

2 Place your mousse in desired serving dishes and chill for one hour before serving. Garnish with fruit and enjoy!!

Servings: 4

Yield: 2 cups

Jicama Apple Salad With A Savory Cumin Dressing

This is a crisp, light salad with clean flavors! When you are looking for something light and refreshing, this is the salad. It's perfect any time of the year!

2 1/2 cups jicama, diced

1/2 inch

3 cups apple, diced 1/2 inch

1 medium avocado, cut into 1/2-inch diced

1/2 cup orange bell pepper, seeded and diced

1/2 cup corn

1/2 cup green onions, minced

1/2 cup cilantro, minced

1/4 cup pumpkin seeds

4 tbs lemon juice, freshly squeezed

1/2 cup olive oil

1/2 cup flax oil

1/2 tsp Himalayan pink salt

1 tsp cumin

1/8 tsp red pepper

1 tsp agave nectar
 

Procedure

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1 Peel and dice jicama and avocado and place in mixing bowl.

2 Core apples, leave skin on, dice and soak with 2 tablespoons of lemon juice in a separate bowl for a few minutes. The lemon juice helps keep the apple from turning brown. After soaking, set aside 1/2 cup of the apple for use in the dressing.

3 Dice the orange bell pepper and add to 2 1/2 cups of the diced apple. Add to mixing bowl along with the corn.

4 Mince green onions and cilantro and add to the bowl along with the pumpkin seeds.

5 To make the dressing, add oils, 1/2 cup apple (cored and diced), remaining 2 tablespoons of lemon juice, salt, cumin, red pepper and agave to your blender and mix until smooth.

6 Pour over salad and serve.

Servings: 8

Yield: 8 cups