Long time, no blog

Gosh, I can't believe it's been so long since my last post! Very sad, but good things are coming and I just wanted to say hello, I've missed you. We've been busy with family stuff and learning more and more about superfoods—I love it! I've met so many wonderful and inspiring people along my journey so far, so keep checking out the links and blogs to the left as I've added some great sites recently. I also added the guest post I wrote on The Green Smoothie Blog about my adventures with green smoothies and my favorite recipes. Of course things are always evolving and I am committed to keeping readers out there better informed.

But now it's time to get back to work. I have a long list of things to share with you and I'm ecstatic about some opportunities I've discovered and become a part of, so stay tuned. For now here's a new recipe I tried after thinking, "Why haven't I juiced something other than carrots yet?! What am I waiting for?!"

Carrot Juice Blend

Juice the following for 1-2 servings:

• 5 carrots
• 1 cucumber
• 4 celery stalks
• 1 apple

Blend with:

• 1/4 butternut squash (previously frozen and thawed to make softer
• 1/2 avocado
• 4 brazil nuts
• 1 T lemon juice
• 1 T grated ginger

This was so refreshing, energizing, and hydrating! I'm really looking forward to juicing more now. My mom got me my Jack LaLanne's Power Juicer for about $99, and it works great. I made this juice/soup blend another time and added some sprouts as well as cayenne for an extra kick. I can honestly say I feel the surge of energy from all the readily available nutrients quickly absorbed into my body. And it was surprising filling. Hmmm... maybe a juice feast is in my near future... I'm just concerned about the cost. Any tips/suggestions, or is that not an issue for you?

So have you missed me as much as I've missed writing and sharing with you? Next up: continuing the video lecture series filled with great info from Dr. Sommers. Stay tuned as I will be posting regularly from now on.

Recent raw recipes to rave about

I've been a bit behind on posting recipes, so here's some catching up. I also tried to include some info on the nutritional qualities of a few of the ingredients.

Thai noodles with marinated mushrooms

Ingredients for 1 serving:

• 1/2 package of kelp noodles
  (substitution ideas: spiralized zucchini or daikon)
• 1 cored and chopped apple
• 1 garlic clove
• 1 T minced ginger
• 1 t red curry powder (or to taste as some are spicier than others)
• 1 T coconut butter (or oil)
• 1/4 c olive oil
• 1 T lemon juice
• dash of sea salt
• 1/2 cup sliced mushrooms
• 1 t kelp with cayenne seasoning
• 1 T lemon juice
• 1 T olive oil
• 1/4 c sliced leek
• 1/2 c carrots
  (diced, sliced, shredded or however you prefer)
• 1 T sesame seeds

1. Marinate mushrooms in kelp seasoning, 1 T lemon juice, 1 T olive oil, and cayenne (feel free to add any other flavors) for about 15 minutes
2. Rinse kelp noodles and place on plate
3. Combine ingredients from apple to sea salt in blender and blend until creamy
4. Place carrots and leeks over noodles
5. Drizzle with sauce
6. Add mushrooms
7. Sprinkle with sesame seeds

I love thai food so when I made this recipe it totally hit the spot for my massaman curry craving. My friend at work tried the sauce and has been anxiously waiting for this post, it's that good! It's also a super-fast meal if you skip the mushrooms. Add any other veggies you want or keep it simple.

Kelp is a seaweed (brown algae) loaded with minerals and high in iodine, calcium, protein, vitamin C and B12 (not typically found in plant foods). Kelp noodles are very low in calories and flavorless--a great substitute for pasta.

Ginger is said to benefit digestion, neutralize poisons in food, ventilate the lungs, and increase circulation. It has been shown helpful in counteracting nausea and is used for the treatment of cough (it acts as an expectorant) and the common cold.

Rawsome tacos with Brent's salsa

Makes 6 tacos in cabbage leaf shells, collard greens also work great for burritos.

Taco meat:

• pulp from 6 large carrots
  (or you can use shredded carrots)
• 1/2 c walnuts or almonds
• 2 cloves garlic
• Spices to your liking:
  cayenne
  chili
  cumin
  coriander
  sea salt
• 1/4 c olive oil
• splash of nama shoyu or Bragg's aminos
• enough water or salsa juice to process

"Refried Beans"

• 1 c sprouted sunflower seeds or sprouted adzuki beans
• Spices to your liking:
  cayenne
  chili
  cumin
  coriander
  sea salt
• splash of nama shoyu or Bragg's aminos
• 1/4 c olive oil
• enough water or salsa juice to process
  

Brent's Salsa: watch video

Not sure on the exact amounts, but here are the ingredients:

• tomatoes
• red onion
• garlic
• jalapeno
• lime juice
• cayenne
• sea salt
• olive oil (optional)

1. Prepare salsa according to video or make your own version
   
2. Combine taco "meat" ingredients in food processor and combine until well mixed
   Tip: if you want more texture mix in finely chopped nuts at the end (not in processor)
3. Place "meat" in cabbage shells
4. Combine "refried beans" ingredients in food processor or blender and puree
5. Top off tacos with "beans" and salsa

This is one of Brent's favorite meals. I like to top mine with some guacamole. Another version (not raw) is to use sprouted grain wraps and make a burrito or make nachos with raw crackers (another recipe to come). I've been experimenting with this recipe and another neat flavor to add to the "meat" is a little bit of cinnamon. I know it sounds weird, but you've got to try it to believe it.

Sunflower seeds are another source of protein, healthy fats, iron and vitamin E. Sprouting magnifies these qualities and makes it easier to digest. I like to sprout them and then dehydrate them so they will keep longer in the fridge. Find out about the powerful benefits of cayenne here.

And for dessert, skip the dairy give this a try:

Banana-mango "ice cream"

Ingredients for 2:

• 1 frozen banana
• 1 c frozen mangos
• 1/2 c cashews
• splash of coconut water (or filtered water)

Puree all ingredients into thick, creamy mixture. Spoon into cup and decorate with strawberry and cacao nibs for a little crunch.

Bananas are a very good source of vitamin B6 and a good source of vitamin C, potassium, dietary fiber, and manganese. I eat a banana on a daily basis and Brent loves them as a pre- and post-run snack.

One of my favorite fruits, mango, is super good for you. Mango is a good source of minerals such as copper and potassium. It contains traces of magnesium, manganese, selenium, calcium, iron, and phosphorus. The nutritional value of mango makes it good for weight gain, eye disorders, hair loss, heat stroke, diabetes, bacterial infections, sinusitis, indigestion, constipation, morning sickness, diarrhea, liver disorders, menstrual disorders, and vaginitis.

Brent's Raw Salsa

Anyone who's tried, loves it and wants to learn to make it, so here is the salsa master himself in the kitchen:

Mix in some avocado and you also have the best guacamole!

My favorite breakfast: banana mash

This recipe has been my staple breakfast meal for a while. I've made many variations and you'll see how easy it is to make and experiment with once you try it. The photo shows all the core ingredients for 1 serving:

• 1 banana
• dash of cinnamon
• 2 tablespoons flaxseed meal
• 1 teaspoon-tablespoon maca powder
• 1/4 cup sprouted spelt berries (oat groats, quinoa, and buckwheat is great too)
• 1/4 cup water or nut milk

1. mash banana in bowl with fork
2. sprinkle with cinnamon to your liking
3. add flaxseed meal and maca powder
4. mix with water

Variations: add goji berries, blueberries, and/or nuts

This is what I call "raw oatmeal" and it's very satisfying, not to mention a dose of brain fuel. I'm sure you're wondering about some of these ingredients so here's a brief overview:

• Maca powder: root used as a source of nourishment and healing for thousands of years. It nourishes the endocrine system and has been used as a stress-fighting adaptogen to increase stamina, boost libido and combat fatigue. Maca is a nutrient-dense whole food packed with vitamins, plant sterols as well as many essential minerals, fatty and amino acids. Great mood balancer!
• Sprouted Spelt berries: ancient grain similar to wheat in appearance and taste—only a bit nuttier and easier to digest. This provides the carbs and protein that keep you fueled until snack time. 
• Goji berries (I'm all out right now, or I would have included them): nutrient-dense superfood. When I add these, I like to let the mixture sit for a little while so they plump up from the water content.

If you're not ready to try sprouting, replace the sprouted spelt with oatmeal (uncooked that is) and use extra water, letting it sit at least 5 minutes to soften. We'll cover sprouting in another post and you'll learn how easy and cost-effective it truly is.

Breakfast is one of the easiest meals to eat raw, so if you want to transition to a raw foods diet, or simply increase your raw food intake, start with breakfast. Fruit is perfect because it gives you instant energy, helps cleanse your body, and is loaded with vitamins. Toss some in a blender, or eat it whole—either way, it's great when you don't have a lot of time.

Looks like a few of you may be interested in trying the detox. That's great news! Congrats and best of luck! Make sure to keep me posted and I'll try to share your insights as well as be here to support you. Anyone else considering the detox?

Goodbye pasta, hello zucchini!

Most people new to raw foods wonder what it takes to prepare those gourmet meals that look so delicious. I honestly don't like to spend too much time with a long list of ingredients and directions, so having a few good tools really helps create variety without complicating things. Below you'll see what I used to create tonight's dinner—my very own recipe for Zucchy Pasta.

From left to right: spiral vegetable slicer, citrus juicer, and a small food processor (I also have a large one I'll feature with another recipe). As you can see, these aren't expensive and difficult-to-use gadgets. Along with a good blender, this is all you really need to succeed. I also have an inexpensive dehydrator I use for some special treats, but it's nothing you have to have. If you're going to splurge on one item, make it the blender or you'll regret it each time you have to replace a cheap one.

Zucchy Pesto

Makes 4 servings

• 2 large zucchini squashes
• 1 cup pine nuts
• 2 cloves garlic
• 1 teaspoon salt
• 1 package of basil leaves
• 6 tablespoons lemon juice
• 1/4 cup olive oil

1. Process pine nuts, garlic, and salt. Set aside.
2. Process basil with lemon juice.
3. Add nut mixture and olive oil, and blend until smooth.
4. Toss with spiralized zucchini pasta

Optional toppings: whole pine nuts, chopped tomatoes, marinated mushrooms, diced red peppers, or thinly sliced green onions

The most important thing to remember in the kitchen is as cheesy as it sounds, make your food with love and eat consciously. Acknowledge that you are providing your body with the nourishment it needs to feed your soul. Have fun, experiment, and don't worry—it's all good for you!

Jó étvágyat! (Hungarian for bon appetit)