Vegetable Juicing for Energy (Video)

Juicing is a way to get a good source of nourishment into your body immediately. Juicing bypasses the digestive process because the fiber has been removed and the vitamins and minerals enter your bloodstream in the most efficient manner possible.
I began juicing at the age of 20.  I would juice some carrots and apples for a quick pick me up while studying in college instead of drinking coffee.  But, it didn’t last long after college.  I don’t think I juiced again until almost age 30 when I was really lacking energy and first noticed that something was not right with my digestive system.
Before I discovered my digestive issue (a little over a year ago in June 2011) I found that I could simply drink juice in the early part of my day until I had my first meal and the juice would help me sustain energy levels so that I could get my tasks accomplished.
Juicing is my lifesaver!
 
So, I’d like to invite you to try some juice. My suggestion is to start with a simple recipe. I suggest 5 carrots and 1 whole apple.  You can add greens later once your body gets used to it.  I like to add kale to this simple juice.  And try to buy organic. Organic produce is the best for two reasons: (1) The juice is going straight to your bloodstream, so you want to make it the very best you can find and not fill your blood with toxic chemicals and (2) Organic produce usually taste better.
Are you wondering how to get started?  You can often find juicers (sometimes unused) at garage sales, which is where I found the one shown in the video.  It’s a Jack LaLane that, at the time I purchased it, sold for about $100 new.  I paid $50 – it was unused.  I’ve seen some starting at $29 at stores like Walmart.  These will get you started.  When you decide to fully immerse yourself into juice, you can purchase an upgrade and loan your first to a friend to try.  I’m telling you that it’s addictive.  So, all of you that already have a juicer in your cupboard, BRING IT OUT to the counter top and get started!
So, below is a video (my first YouTube video) that I put together about juicing. The person behind the camera is my youngest (currently age 10). And yes, my kids drink the juice too.  Of course, they complain, but they still drink it.  Actually, my son asks for it daily as his morning breakfast during school.
The ingredients in the juice in the video are cucumber, kale, carrots, beets, red cabbage, apple and lime.  But remember if this is your first time, start with one vegetable (I suggest carrots) and an apple.  Thanks for watching! 

Here is the video link: https://www.youtube.com/watch?v=wPMkSfnThVs&t=15s

Definitely Gluten Free Noodles – No Grains AT ALL!

So, from time to time I serve my family pasta.  It just so happens that my son has no desire for pasta at all now that we have realized that it was pasta that made him sick and well, not perform his best at the swim meets.  So, while the other family members eat “regular” pasta we can now have our own truly gluten free version of noodles.

I just got this new device and I can’t stopped making noodles out of zucchini and yellow squash.  I just so happen to love both of these vegetables, so I guess this makes it easier.  I’ve been eating some raw and some steamed…I just can get enough.

The name of  the device is the Joyce Chen 51-0662, Saladacco Spiral Slicer, White. Actually the noodles it creates are very thin and more like vermicelli, but enjoyable all the same and very easy to use.  I just pick vegetables that are straight and not too big.  Then I slice them in half and position in the middle of the slicer and crank the handle…really, it’s that easy.

Don’t the photos below look delicious?  Top with any sauce or meat just like any other noodles.






I use this Spiralizer for larger noodles. It has three blade (size) options.

Blueberry and More Smoothie

I decided to begin this morning with fruit.  But after eating and orange and some grapes, I decided that I wanted more.  So I put all of the following ingredients into the Vitamix and out came this delicious smoothie which was enough for two.

Ingredients: (Use frozen fruit for the best smoothie texture.)

1 handful of blueberries
1 banana
1/2 cup pineapple
1/2 cup grapes
    (I got a jump start on my greens too!)
1/2 stalk celery
1 large leaf of kale
1 large leaf of romaine lettuce

Vitamix it for about 30 seconds.

Now in about 30 minutes I will move on to some more breakfast options.  Note: I always eat fresh fruit at least 30 minutes before or 30 minutes after eating any cooked foods.

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Homemade Larabars!


Homemade Larabars!
A great snack without any processed sugar…only nature’s best! Pulse cashews and dates together in food processor using equal quantities (dash of salt – optional).


Shape into a bar and enjoy. It’s that easy and YUMMY!

Most Larabars are made using cashews, almonds and/or pecans plus dates and other fruits.  The dates help the bar hold together because of their moistness. Dates are an excellent source of potassium and other important vitamins and minerals.

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Tomato Basil Soup

Roast the following in the oven – adds richness, but not necessary:
They are ready when the onion is caramelized (i.e. tastes sweet).
4 medium tomatoes
1/3 onion
1 clove garlic

1 bay leaf

Add to Vitamix, mix on high 6-7 minutes:
1 1/2 cup vegetable broth (homemade preferred)
1 TBS tomato paste
1 TBS sweetener (preferably something natural like honey or dates)
1/2 tsp salt
1/2 tsp onion powder
1/8 tsp dried basil
1/8 tsp pepper
Note: This soup was so creamy out of the Vitamix. But, if you do not have a Vitamix, just add to stove and simmer 15 – 30 minutes and blend in blender or use an immersion blender.
Oh, and add a salad while you are at it.  Next time I will definitely double up on this recipe because everyone wanted more.
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Marinated Veggie Salad

Use whatever veggies you like and the salad dressing below. Mix and allow to sit for about 1 hour.
Veggies shown in photo:
broccoli
yellow squash
red peppers
green onions
thinly sliced carrots
corn kernels cut from cob

Marinated Veggies


Tomato Vinaigrette Salad Dressing:
1 Roma tomato (or tomatoes cut to similar size)
1 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/4 cup lemon juice
1 TBS Dijon mustard
2 – 3 TBS fresh basil (or 1/2 tsp dried)
2 cloves garlic
1/4 tsp black pepper

It’s easiest to mix dressing in a blender.
Then toss with veggies and top with poppy seeds.
Note: You could add nuts, beans and/or sprouts for a full meal salad.
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Garden Pâté

My daughter asked me the definition of pâté so I decided to look it up:
1 – a meat or fish pie or patty
2 – a spread of finely chopped or pureed seasoned meat <chicken liver pâté>

Well in this case, the title of this dish might be a bit misleading…unless I tell you that this recipe comes from a raw food recipe book, so there is NO meat in it.  I guess one might say that nuts take the place of meat for raw Foodists.   I was looking for something a little different for lunch today.   It’s really amazing how creative you can get with salads.   Yes, you never have to eat the same salad twice.
Here is the recipe for Garden Pate which makes 4 servings.  I cut this recipe in half today and I ate both servings within a few hours of one another.  Recipe comes from Ani’s Raw Food Kitchen by Ani Phyo.
  • 1 cup almonds, dry
  • 1 TBS grated ginger
  • 2 cloves garlic
  • 1 tsp sea salt
  • 3 carrots
  • 2 stalks celery
  • 1/4 cup yellow onion
  • Juice of 1/2 lemon, about 1 TBS
  • 1/2 cup raisins
  • 1 – 2 TBS water to thin, if necessary
  1. Process almonds into a powder.  Empty into large bowl and set aside.
  2. Add all veggies and salt to food processor and pulse into small pieces.
  3. Add to almonds in bowl along with remaining ingredients and mix well.
  4. Scoop on a bed of greens or place into a lettuce leaf (or collard green leaf) to make a wrap.
I added 1/2 avocado.  This was so tasty that I didn’t add any additional dressing.
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Mango Salsa

This salsa is the same recipe using the same ingredients for any salsa you might make. The only difference is the proportions.  Specifically because I wanted to call this “Mango Salsa” there is more mango in this salsa than tomatoes.  So, chop the following ingredients and add them in whatever proportions you like best.
  • Mango
  • Tomato
  • Avocado
  • Red onion
  • Green onion
  • Cilantro
  • Lime Juice
  • Lemon Juice (1/2 of amount of lime juice used)
  • Jalapeno
I served this on top of a bed of lettuce.  The other part of the meal was black beans and rice (for family members not on the SCD diet).
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Raisin Almond Butter Breakfast Spread

This isn’t just any almond butter.  Yummy!  Yummy! RAW and preservative FREE!

Raisin Almond Breakfast Spread
I was wondering if I would get this article typed before I finished my slice of gluten free bread and this almond butter spread.  Nope!  It’s all gone, but I will finish this before getting another helping.
This recipe comes from the Whole Food Recipes book that came with my Vitamix.(If you order a Vitamix using my affiliate code “06-006562″ you will receive FREE standard shipping.)
Ingredients            Directions
2 TBS honey or agave nectar1 cup raw almonds

2-inch cube of fresh ginger (I used a crystallized ginger)
1 cup raisins
-or-
1/2 cup raisins, 4 dates and 4 dried apricots (figs, etc)
  1. Place all ingredients into the Vitamix container in the order listed and secure lid
  2. Select Variable 1.
  3. Turn machine on and quickly increase speed to Variable 10, then to High.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.
Notes:  You might want to add a bit of oil to get the desired consistency you desire.  The Roasted Almond Butter recipe in the book does recommend this.  My spread was very thick, but perhaps if I would have used fresh ginger, it would have had a softer texture.  Also, be sure to remove any pits from your dried fruits such as figs and dates or you will have hard pit pieces that can harm your teeth.
Cleaning:  This was amazingly easy to clean.  I tried to create a video, but my camera did not do a good job.  I know this is the stickiest mess I would ever create in the Vitamix, so it was a good test.  I did have to clean it twice.  The cleaning instructions are to fill with 1/2 water add 1-2 drops of dish liquid and run for 1 minute.  I guess sticky messes such as these require 2 minutes.
More Ideas:  I can imagine adding cinnamon or cayenne pepper to the mix to give a different spice.  My taste buds are SCREAMING!
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Kathmandu Stew

Recipe By Moira Nordholt
I don’t know how I came about this recipe, but it has two of my favorite things in it.  I love sweet potatoes and lentils, so I had to try it.  It has lots of Indian flavors, quite tasty – especially if you are looking for something different.
Serves 4
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1.  Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in.  Add a splash of water and continue cooking and stirring.  Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked.  Add salt to taste, and serve garnished with fresh cilantro.

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