Posts Tagged ‘raw food blog’

Flax Crackers

Say hello to my new addiction. Flax crackers! They really hit the spot when you need something hearty to munch on. Nutty and delicious.

Flax Crackers

1 1/2 cups ground flax seed

1 cup water

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. Himalayan sea salt

Grind the flax seeds in a coffee grinder or high speed blender until it is a meal consistency. This should only take about a minute.

The flax seeds should look like this after they are ground.

Next, mix in salt, garlic powder and onion powder. Then mix in water.  The flax seed mixture will become gelatinous and will be able to keep it’s shape. Place mixture onto a telflex sheet (or silicone sheet in my case).

Spread mixture evenly across sheet with a rubber spatula.

Once it is evenly spread out, take the edge of the spatula and run it through the mixture to create cracker sized pieces.

It should look like this.

Pop this in the dehydrator at 105 degrees for 12 hours, then flip the crackers over and dehydrate for another 4-6 hours until they are crispy. I prefer to keep them soft in the center so I only dehydrate them for 4 hours on the second side.

I am addicted to them topped with this fantastic Macadamia Cheese Recipe, compliments of the great Karen Knowler. Another suggestion is to spread mashed avocados on them., but I haven’t been able to get past the cheese recipe.

Becoming Grounded

One of the things I have notice is the need for being grounded and connected to the earth. It’s a common saying “staying grounded” or “that person is grounded” or something similar. But what exactly does that mean? It means being level headed and coming from a centered, peaceful, clear place in your head. How can you get there if you are not naturally like that? Glad you asked.

1. Take off your shoes! Walking around barefoot is the fastest and most effective way to ground yourself. By taking off your shoes you allow your feet to feel all the different textures that surround your life. Your feet are just as sensitive as the palms of your hands. Try it and notice how the world around you seems to instantly come alive, giving you a richer experience of your surroundings and life.

2. Take a shower or bath, go swimming or even skinny dipping. Just get into some water. Water is a natural grounding agent and even though you may not be outside, the pipes from the shower or bath run into the ground, which makes the grounding experience possible. Ever wonder why you get the best ideas in the shower? This is why. You are grounded during that time!

3. Take a walk in nature. Nothing clear our minds better than just taking a walk (barefoot would be even better). This allows fresh air to circulate through you, which clears your thoughts and really gets the creative juices flowing. Again, some of your best ideas and even clarity can happen during a walk through nature.

These are just a few easy, yet very effective ways to ground yourself and become more centered and connected. By doing these things daily, peace of mind, body and soul happens and so does deep happiness and joy. My hoes for you is that getting back to basics and becoming grounded is possible in your life. Enjoy the ride.

Coco-Nutty Bananas

I came up with this one night when I was craving something sweet. It’s easy, simple and totally hits the spot.

1 Banana
1Tbsp. Almond butter (or organic natural peanut butter)
2 tsp. Honey
1 Tbsp. Chocolate sauce (recipe below)

Mix almond butter and honey in the bottom of a small bowl and spread to coat bottom of the bowl. Slice the banana and place slices on top of the almond butter mixture. Drizzle with chocolate sauce and enjoy.

Chocolate Sauce
1 Tbsp. Unsweetened baking Cocoa
1 tsp. Agave nectar (or a bit more to taste)
1 tsp. Water

Mix all ingredients together in a small bowl until smooth.

Valya’s Latest Egg Nog

In my search to find something to do with young coconut milk besides just drink it, I came across this recipe and boy was I surprised.  I’m a huge fan of egg nog, but since it is not on my diet anymore and is just…well…not good for you I was delighted to find this replacement. It’s smooth, creamy and filling and I have actually had it for breakfast.
Valya’s Latest Egg Nog

1 young (Thai) coconut, meat and water
2 ripe bananas
¼ tsp ground nutmeg
Blend the ingredients and enjoy 4 cups of this yummy dessert
Original recipe can be found here.

Young Coconut Milk

One of my favorite drinks, besides water, is young coconut milk. Now, the art of making young coconut milk vs. mature coconut milk is a completely different process. Frankly, the young coconuts are much easier and faster to make milk from than mature ones, therefore they have become my (unbiased) preferred way to enjoy this delicious and healthy treat.

The first step is figuring out how to open them (but only after you have found the little buggers). I could explain to you how to open one, but it might be easier just to watch it.

After you have successfully opened your young coconut, pour the coconut water into the blender. Then scrape the meat out of the coconut (I use a spring scoop) and add to the blender. Blend for about a minute until it is smooth.

I also wanted to share with you some of the great health benefits of coconut just in case you needed further info on it that I found here.


“It’s a natural isotonic beverage, with the same level of electrolytic balance as we have in our blood. It’s the fluid of life, so to speak.” In fact, during the Pacific War of 1941-45, both sides in the conflict regularly used coconut water – siphoned directly from the nut – to give emergency plasma trasfusions to wounded soldiers.

Most coconut water is still consumed fresh in tropical coastal areas – once exposed to air, the liquid rapidly loses most of its organoleptic and nutritional characteristics, and begins to ferment.

  • Coconut Water is More Nutritious than whole milk – Less fat and NO cholesterol!
  • Coconut Water is More Healthy than Orange Juice – Much lower calories
  • Coconut Water is Better than processed baby milk- It contains lauric acid, which is present in human mother’s milk
  • Coconut water is naturally sterile — Water permeates though the filtering husk!
  • Coconut water is a universal donor– Its identical to human blook plasma
  • Coconut Water is a Natural Isotonic Beverage – The same level we have in our blood.
  • Coconut water has saved lives in 3rd world countries thru Coconut IV.

“Coconut water is the very stuff of Nature, biologically Pure, full of Natural Sugars, Salts, and Vitamins to ward off fatigue… and is the next wave of energy drinks BUT natural!”, according to Mortin Satin, Chielf of the United Nation’s Food & Agriculture Organization.

Coconut water contains more potassium (at about 294 mg) than most sports drinks (117 mg) and most energy drinks.

Coconut water has less sodium (25mg) where sports drinks have around 41mg and energy drinks have about 200 mg!

Coconut water has 5mg of Natural Sugars where sports and energy drinks range from 10-25mg of Altered Sugars.

Coconut water is very high in Chloride at 118mg, compared to sports drinks at about 39mg.

Data is based on a 100ml drink.

Tomato Soup and Gazpacho

A friend gave me the tomato soup recipe and in my usual fashion, I had to change it up a bit. As she told me the recipe I envisioned chunks of different ingredients swimming in the sea of red deliciousness, therefore making it a gazpacho. So, why not give you both variations.

Tomato Soup

  • 1 Tbsp. olive oil
  • 3 fresh chopped tomatoes
  • 1/2 cucumber, peeled and seeded
  • 1/2 jalapeño
  • 1 clove garlic
  • 1/2 red bell pepper
  • 1/2 lime, juiced
  • 2 tsp. Braggs Amino Acids or Nama Shoyu (raw soy sauce)
  • 1/8 tsp. sea salt
  • dash cumin
  • dash cayenne pepper

Chop all and blend together in the blender.

Gazpacho

  • 1 tomato, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 small red onion
  • 1/2 jalapeno, finely copped
  • 1/2 cucumber, peeled, seeded and chopped
  • 1 green onion, chopped
  • 1/4 bunch cilantro, finely chopped

Place all ingredients into the tomato soup, stir together and try not to inhale too quickly.

Raw Blueberry Muffins

The dear family wanted me to make blueberry muffins today. I complied only to be lured in by the delightful smell these create. It got me thinking that there might be a raw blueberry muffin recipe out there that I could try. Well, I found one and boy did it make me happy. The folks at We Like It Raw really know how to whip things up. I didn’t have Brazil nuts on hand so I substituted sunflower seeds instead. Oh, and I would highly recommend using fresh blueberries because frozen blueberries have a hard skin and half of their flavor is lost somewhere in the freezing and dethawing process, but of course, use what you can get your hands on.

Blueberry Rawffins

  • 1 cup Brazil nuts, ground into flour
  • ½-2/3 cup almond meal leftover from making almond milk
  • ¼ cup golden flaxseed, finely ground
  • a few dashes of sea salt
  • ½ tsp. vanilla
  • 1 Tbsp. olive oil
  • 2 Tbsp. agave nectar
  • fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
  • 1 cup frozen blueberries (yields ½ cup thawed berries)
  • streusel topping: a couple dates and a handful of nuts processed into a crumb
  • a few more drizzles of agave nectar

In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.

In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.

Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.

“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.

To view pictures and the original recipe, click here:

http://www.welikeitraw.com/rawfood/2008/04/do-you-know-the.html

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