Delicious Green Juice and Stuff

I made THE most delicious green juice today!

I halved a long English cucumber length-wise (seen here, cut again) and put the unused half in the fridge.  Sliced up 3 stalks of celery, 2 small green apples, 1/2 a lemon, and added a little bit of parsley.

It was a beautiful and very nutritious green drink.

Cucumbers, with their high water content, calcium, iron, and Vitamins C & A,  give you great skin, and they are great for weight loss.  Need I say more? ;)

Lemon:  There is so much good stuff in the simple lemon, that I don't even know where to begin!  A natural diuretic, lemon helps with water retention.  The citric acid, which gives it its unmistakeably tart taste, is also what makes it a digestive aid.  Lemons are a rich source of calcium and potassium, so you can expect strong bones and teeth, as well as healthy blood pressure.  Read more:  25 Health Benefits of Lemons

Green Apples: A good source of Vitamins C & A, Riboflavin, Vitamin B6.  Because green apples contain a lot of fiber, they help with constipation. (Hey someone has to say it!  Have you read the Poop Post? Courtesy of http://www.askshelley.com/, The Poop Post is THE most Googled reasons people end up on this blog. Fascinating.)

Did you know green apples have some benefits over red apples?  They have proportionately less fructose than red apples, making them a better choice over red better for diabetics.   Also, due to their bright green color, they contain more Vitamin C than red apples.  To me, apples are ALL bright and juicy and great.  I eat so many apples, of many stripes.  My faves being green Granny Smiths and red Macintosh.  The only ones I truly dislike are Red Delicious... blech.  But that's me.  Anyway, the ol' 'Apple a Day...' thing, well turns out it's true. 

Celery:  Celery helps reduce high blood pressure, prevents kidney and gall stones, helps with insomnia, weight loss, and better yet, can stop cancer cells from spreading! source

Parsley:  Anti-Inflammatory, Anti-Cancer, Antioxidants, heart-healthy, and full of Vitamin K, which prevents calcium build-up in our tissues which in turn prevents cardiovascular disease, stroke, and atherosclerosis.  Pretty powerful stuff.

So all in all, a glass of total and complete health that had the added bonus of being completely refreshing and delicious!  So much so, that I'm making it again tomorrow.
Later in the day, I enjoyed a big ol' salad for lunch, (seen here with Buttons the Cat, the big blob.  Such a sweetiecat.) along with a bowl of Hot & Sour Soup.  The soup was left over from the night before's Thai take out that my family indulged in (while I watched.)  They know I love this spicy, broth so they save it for me for lunch.  I find it funny that one bowl has all of 4 mushrooms in it, and funnier still, that these become kind of like the cracker jack prize when I get one on my spoon.

In other news..

I found my efforts at getting out the door for regular walks kind of hit n' miss, so I have reached out to a couple good friends to join me.  As a result, I have not one, but two, walks scheduled for tomorrow!  One at 10:30 and one a 2!  And one on Sunday! (Haha... careful what ya ask for!!)  Actually I couldn't be more delighted.  All with different friends!  It'll be great to catch up with my buddies.  In that way, it's a double whammy...friendship annnnd exercise.

Yay!

xo
Rawkin'

Delicious Green Juice and Stuff

I made THE most delicious green juice today!

I halved a long English cucumber length-wise (seen here, cut again) and put the unused half in the fridge.  Sliced up 3 stalks of celery, 2 small green apples, 1/2 a lemon, and added a little bit of parsley.

It was a beautiful and very nutritious green drink.

Cucumbers, with their high water content, calcium, iron, and Vitamins C & A,  give you great skin, and they are great for weight loss.  Need I say more? ;)

Lemon:  There is so much good stuff in the simple lemon, that I don't even know where to begin!  A natural diuretic, lemon helps with water retention.  The citric acid, which gives it its unmistakeably tart taste, is also what makes it a digestive aid.  Lemons are a rich source of calcium and potassium, so you can expect strong bones and teeth, as well as healthy blood pressure.  Read more:  25 Health Benefits of Lemons

Green Apples: A good source of Vitamins C & A, Riboflavin, Vitamin B6.  Because green apples contain a lot of fiber, they help with constipation. (Hey someone has to say it!  Have you read the Poop Post? Courtesy of http://www.askshelley.com/, The Poop Post is THE most Googled reasons people end up on this blog. Fascinating.)

Did you know green apples have some benefits over red apples?  They have proportionately less fructose than red apples, making them a better choice over red better for diabetics.   Also, due to their bright green color, they contain more Vitamin C than red apples.  To me, apples are ALL bright and juicy and great.  I eat so many apples, of many stripes.  My faves being green Granny Smiths and red Macintosh.  The only ones I truly dislike are Red Delicious... blech.  But that's me.  Anyway, the ol' 'Apple a Day...' thing, well turns out it's true. 

Celery:  Celery helps reduce high blood pressure, prevents kidney and gall stones, helps with insomnia, weight loss, and better yet, can stop cancer cells from spreading! source

Parsley:  Anti-Inflammatory, Anti-Cancer, Antioxidants, heart-healthy, and full of Vitamin K, which prevents calcium build-up in our tissues which in turn prevents cardiovascular disease, stroke, and atherosclerosis.  Pretty powerful stuff.

So all in all, a glass of total and complete health that had the added bonus of being completely refreshing and delicious!  So much so, that I'm making it again tomorrow.
Later in the day, I enjoyed a big ol' salad for lunch, (seen here with Buttons the Cat, the big blob.  Such a sweetiecat.) along with a bowl of Hot & Sour Soup.  The soup was left over from the night before's Thai take out that my family indulged in (while I watched.)  They know I love this spicy, broth so they save it for me for lunch.  I find it funny that one bowl has all of 4 mushrooms in it, and funnier still, that these become kind of like the cracker jack prize when I get one on my spoon.

In other news..

I found my efforts at getting out the door for regular walks kind of hit n' miss, so I have reached out to a couple good friends to join me.  As a result, I have not one, but two, walks scheduled for tomorrow!  One at 10:30 and one a 2!  And one on Sunday! (Haha... careful what ya ask for!!)  Actually I couldn't be more delighted.  All with different friends!  It'll be great to catch up with my buddies.  In that way, it's a double whammy...friendship annnnd exercise.

Yay!

xo
Rawkin'

Walkies!

Walkies!

Cancer: The Forbidden Cures

Cancer: The Forbidden Cures

Cancer: The Forbidden Cures

Cancer: The Forbidden Cures

Forks Over Knives

TRAILER:





WATCH THE FULL MOVIE HERE:
Forks Over Knives



xo
Rawkin'

Forks Over Knives

TRAILER:





WATCH THE FULL MOVIE HERE:
Forks Over Knives



xo
Rawkin'

Great Transition Meal: Zucchini Pomodoro

Zucchini Pomodoro Dr. Neal Pinkney's site:  'Healing Heart Foundation'  www.kumu.org 

An exotic, savory and spicy zucchini dish
6 servings

Prepare two cups of brown rice, set aside

½ C chopped red onions
½ C diced red bell peppers
3 cloves garlic, minced
1 stalk celery, sliced
½ t turmeric *
¼ t ginger powder (or 1 t ginger root, chopped
½ t cumin powder *
3 C zucchini, cubed
3 C tomato sauce
1 C peas, frozen or fresh
3 pinches cayenne pepper (or to taste) *


*Rawkin' Note:  I doubled the turmeric and cumin from 1/2 t to 1 t,  and cayenne from 3 pinches to 6 to suit my taste.  I did this after adding the tomato, finding that it overpowered the dish.  This was the perfect fix..it went from 'ok' to delicious . . . just like that.

Saute onions, red pepper, garlic, and celery in a few T of water, veggie broth or balsamic vinegar for a few minutes, until tender. Add turmeric, ginger, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Can be a main dish on its own or serve over pasta or rice.
 ********
I like to lay a bed of spinach on my plate first, then lay my dinner down over top it.  It's a great way to ensure eating greens, it adds flavor, and it has visual appeal.  (see photo, top)  

Anyway, this meal was awesome, and even better the next day.  There was some left because I was the only one partaking.  (Yay!)

I thought "Pomodoro" made the dish sound exciting but it really just means "tomato" in Italian.  Haha "Zucchini Tomato".  Still, really delicious.  A wonderful, heart-healthy transition food that I highly recommend.  

Enjoy,
xo
Rawkin' 

Great Transition Meal: Zucchini Pomodoro

Zucchini Pomodoro  Dr. Neal Pinkney's site:  'Healing Heart Foundation'  www.kumu.org 

An exotic, savory and spicy zucchini dish
6 servings

Prepare two cups of brown rice, set aside

½ C chopped red onions
½ C diced red bell peppers
3 cloves garlic, minced
1 stalk celery, sliced
½ t turmeric *
¼ t ginger powder (or 1 t ginger root, chopped
½ t cumin powder *
3 C zucchini, cubed
3 C tomato sauce
1 C peas, frozen or fresh
3 pinches cayenne pepper (or to taste) *


*Rawkin' Note:  I doubled the turmeric and cumin from 1/2 t to 1 t,  and cayenne from 3 pinches to 6 to suit my taste.  I did this after adding the tomato, finding that it overpowered the dish.  This was the perfect fix..it went from 'ok' to delicious . . . just like that.

Saute onions, red pepper, garlic, and celery in a few T of water, veggie broth or balsamic vinegar for a few minutes, until tender. Add turmeric, ginger, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Can be a main dish on its own or serve over pasta or rice.
 ********
I like to lay a bed of spinach on my plate first, then lay my dinner down over top it.  It's a great way to ensure eating greens, it adds flavor, and it has visual appeal.  (see photo, top)  

Anyway, this meal was awesome, and even better the next day.  There was some left because I was the only one partaking.  (Yay!)

I thought "Pomodoro" made the dish sound exciting but it really just means "tomato" in Italian.  Haha "Zucchini Tomato".  Still, really delicious.  A wonderful, heart-healthy transition food that I highly recommend.  

Enjoy,
xo
Rawkin' 

It is my opinion that everyone ought to see this movie.



Notes from Youtube:

Published on Jul 13, 2012

Now in its entirety, it is my pleasure to present: RUN FROM THE CURE: The Rick Simpson Story - A Film by Christian Laurette:

Released 2008 - After a serious head injury in 1997, Rick Simpson sought relief from his medical condition through the use of medicinal hemp oil. When Rick discovered that the hemp oil (with its high concentration of T.H.C.) cured cancers and other illnesses, he tried to share it with as many people as he could free of charge, curing and controlling literally hundreds of people's illnesses... but when the story went public, the long arm of the law snatched the medicine -- leaving potentially thousands of people without their cancer treatments -- and leaving Rick with unconsitutional charges of possessing and trafficking marijuana!
Canada is in the middle of a CANCER EPIDEMIC! Meet the people who were not allowed to testify on Rick's behalf at the Supreme Court of Canada's Infamous Rick Simpson Trial on September 10, 2007... INCLUDING A MAN WHO WAS CURED OF TERMINAL CANCER USING HEMP OIL!

It is my opinion that everyone ought to see this movie.



Notes from Youtube:

Published on Jul 13, 2012

Now in its entirety, it is my pleasure to present: RUN FROM THE CURE: The Rick Simpson Story - A Film by Christian Laurette:

Released 2008 - After a serious head injury in 1997, Rick Simpson sought relief from his medical condition through the use of medicinal hemp oil. When Rick discovered that the hemp oil (with its high concentration of T.H.C.) cured cancers and other illnesses, he tried to share it with as many people as he could free of charge, curing and controlling literally hundreds of people's illnesses... but when the story went public, the long arm of the law snatched the medicine -- leaving potentially thousands of people without their cancer treatments -- and leaving Rick with unconsitutional charges of possessing and trafficking marijuana!
Canada is in the middle of a CANCER EPIDEMIC! Meet the people who were not allowed to testify on Rick's behalf at the Supreme Court of Canada's Infamous Rick Simpson Trial on September 10, 2007... INCLUDING A MAN WHO WAS CURED OF TERMINAL CANCER USING HEMP OIL!

Raw Vegetable Stew by Dorit

I made Dorit's Vegetable Stew and all I got was this lousy photo!

Actually, the stew was waaay better than this picture.  I haven't made this in a long time, but I was flipping through this site and saw the recipe and went OH YEAHHHH I remember loving this.

And I was right.  It's very good.  Calling it a stew is a stretch but it's a fantastic meal nonetheless.  I thought of it more as an intense salad when I was eating it.

I warmed it in the dehydrator but I didn't have the patience to wait so I ate it pretty cold and it still rocked.

Here is a better photo from the first time I made it, and the full recipe:  (I used beets the first time...either way, yum.)

Vegetable Stew by Dorit, from her book Celebrating our Raw Nature...
yield: 3-4 servings

This meal will help you to maintain a raw diet during cold winters.

Ingredients:2-4 zucchinis, cut into bite-size pieces

1 sweet potato, chopped into small chunks or shredded
1 cup green peas, preferably sprouted (Rawkin' note: I bought frozen organic peas)
1 red bell pepper, cut into bite-size pieces
6-8 button mushrooms, chopped
2 cups tomatoes, chopped
4 Tablespoons chopped fresh cilantro
2 Tablespoons chopped onion
1-2 teaspoons raw olive oil or hemp oil
1 teaspoon freshly squeezed lemon juice (optional)
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon Himalayan salt
Dash of cayenne
Directions:
Put the zucchinis, sweet potato (or beet) peas, bell pepper, and mushrooms in a large mixing bowl.
Briefly pulse the tomatoes in a high-powered blender (or food processor).
Add the cilantro, onion, oil, garlic, optional lemon juice, cumin, salt, and cayenne to the tomato puree, and pulse until combined but still chunky.
Pour into the bowl with the vegetables and mix well.
Let rest for 2-4 hours before serving (at room temp or in the refrigerator, depending on the climate)
NOTE: If you prefer a more warming stew, add extra cayenne and dehydrate the stew at 105 - 108 degrees F for 1 - 2 hours. Optional - Garnish with fresh cilantro and parsley and serve.


Enjoy,
xo
Rawkin'

Raw Vegetable Stew by Dorit

I made Dorit's Vegetable Stew and all I got was this lousy photo!

Actually, the stew was waaay better than this picture.  I haven't made this in a long time, but I was flipping through this site and saw the recipe and went OH YEAHHHH I remember loving this.

And I was right.  It's very good.  Calling it a stew is a stretch but it's a fantastic meal nonetheless.  I thought of it more as an intense salad when I was eating it.

I warmed it in the dehydrator but I didn't have the patience to wait so I ate it pretty cold and it still rocked.

Here is a better photo from the first time I made it, and the full recipe:  (I used beets the first time...either way, yum.)

Vegetable Stew by Dorit, from her book Celebrating our Raw Nature...
yield: 3-4 servings

This meal will help you to maintain a raw diet during cold winters.

Ingredients:2-4 zucchinis, cut into bite-size pieces

1 sweet potato, chopped into small chunks or shredded
1 cup green peas, preferably sprouted (Rawkin' note: I bought frozen organic peas)
1 red bell pepper, cut into bite-size pieces
6-8 button mushrooms, chopped
2 cups tomatoes, chopped
4 Tablespoons chopped fresh cilantro
2 Tablespoons chopped onion
1-2 teaspoons raw olive oil or hemp oil
1 teaspoon freshly squeezed lemon juice (optional)
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon Himalayan salt
Dash of cayenne
Directions:
Put the zucchinis, sweet potato (or beet) peas, bell pepper, and mushrooms in a large mixing bowl.
Briefly pulse the tomatoes in a high-powered blender (or food processor).
Add the cilantro, onion, oil, garlic, optional lemon juice, cumin, salt, and cayenne to the tomato puree, and pulse until combined but still chunky.
Pour into the bowl with the vegetables and mix well.
Let rest for 2-4 hours before serving (at room temp or in the refrigerator, depending on the climate)
NOTE: If you prefer a more warming stew, add extra cayenne and dehydrate the stew at 105 - 108 degrees F for 1 - 2 hours. Optional - Garnish with fresh cilantro and parsley and serve.


Enjoy,
xo
Rawkin'

Passion Fruit

I love Passion Fruit!  I've never tried the purple kind, and apparently, they're even more flavorful. 

I love the sweet/tang of the orange ones I have eaten; they are so refreshing.

Health benefits of passion fruit

•  rich source of antioxidants, minerals, vitamins and fiber.
  
• Lots of fiber (27% per 100g)
  
• vitamin C - reduces inflammation in the body, and wards off colds & flu
  
• vitamin A, combined with flavonoid antioxidants such as β-carotene and cryptoxanthin-β are key to good eyesight
  
  • Potassium - helps regulate heart rate and blood pressure.
    
  • good source of minerals. Iron, copper, magnesium and phosphorus are present in adequate amounts in the fruit. 
  
  All that, annnd it's delicious!  Even if you haven't eaten the fruit itself, you'd probably know the taste, since it's popular in ice creams, gum, candy, desserts, etc.  All those good bad things.  Best to just cut the top off the fruit with a paring knife, grab a spoon and dig in.  

Here's why (right) my kids won't even try passion fruit.  They say it looks disgusting.  And I admit, it is a little off-putting, with its weird, jelly-like seeds.  It just doesn't seem like something you should eat!  I see that, but it's just so darned tasty; they're truly missing out.  (Well, who's to say?  We all have different tastes.)  At $2.48 each, I see them as a treat, and I love when I decide to pop one into my shopping basket.  Gives me a lil' thrill. 

Enjoy,
xo
Rawkin'

Passion Fruit

I love Passion Fruit!  I've never tried the purple kind, and apparently, they're even more flavorful. 

I love the sweet/tang of the orange ones I have eaten; they are so refreshing.

Health benefits of passion fruit

•  rich source of antioxidants, minerals, vitamins and fiber.
  
• Lots of fiber (27% per 100g)
  
• vitamin C - reduces inflammation in the body, and wards off colds & flu
  
• vitamin A, combined with flavonoid antioxidants such as β-carotene and cryptoxanthin-β are key to good eyesight
  
  • Potassium - helps regulate heart rate and blood pressure.
    
  • good source of minerals. Iron, copper, magnesium and phosphorus are present in adequate amounts in the fruit. 
  
  All that, annnd it's delicious!  Even if you haven't eaten the fruit itself, you'd probably know the taste, since it's popular in ice creams, gum, candy, desserts, etc.  All those good bad things.  Best to just cut the top off the fruit with a paring knife, grab a spoon and dig in.  

Here's why (right) my kids won't even try passion fruit.  They say it looks disgusting.  And I admit, it is a little off-putting, with its weird, jelly-like seeds.  It just doesn't seem like something you should eat!  I see that, but it's just so darned tasty; they're truly missing out.  (Well, who's to say?  We all have different tastes.)  At $2.48 each, I see them as a treat, and I love when I decide to pop one into my shopping basket.  Gives me a lil' thrill. 

Enjoy,
xo
Rawkin'

Mango & Beet Salad

 Mango & Beet Salad 

recipe from 'Reversing Heart Disease' Program by Dr. Dean Ornish

I tweaked it by not cooking the beets... so I kept this meal 100% raw.  I spiralized them instead with my trusty 'Spirooli', then cut them up a bit.  I also didn't use 1/2 cup of the red onion...probably more like 1/4 cup, if that.  Alsoooo... I used 4 different kinds of 'Artisan' lettuce rather than the leaves mentioned below because I couldn't find them at my grocery store.  

I found this tasty and ate 3 dinner plates of it, heh heh.  I liked the dressing a lot.

(I love that there's no oil in this salad at all.)

 

serving size for one person: 1½ cup
yield: 8 cups (4 to 6 servings)
Although the combination of mangoes and beets may seem strange, they taste wonderful together. The green of the lettuces, the dark pink of the beets, and the orange of the mango makes a spectacular presentation. The beets and the vinaigrette can be prepared and refrigerated up to two days in advance.

• 4 medium-sized fresh beets, leaves and stems removed
• 1/2 cup chopped red onion
• 1 bunch watercress, large stems removed
• 1 small bunch Frisee or American chicory
• 2 small heads Bibb lettuce
• 2 peeled and sliced (strips) ripe mangoes  
• Mango Vinaigrette:
• 1/4 cup cider vinegar
• 1 tablespoon honey mustard
• 1/2 teaspoon curry powder
• 1 tablespoon fresh lime juice
• 1 peeled, seeded, and chunked ripe mango
• Pinch salt
• Freshly ground black pepper to taste

Cook the beets in boiling water for thirty minutes and drain. (or do like Rawkin' done did) When they have cooled enough to permit handling, peel and chop into small cubes. Toss the beets with the red onions and three tablespoons of the vinaigrette. Set aside.
On a medium-sized serving platter, arrange the lettuces on the outside of the plate. Place the watercress in the center of the platter and spoon the beets and onions over it. The mango strips can be arranged around the beets.

(I did the whole business into a large silver mixing bowl.)  My hamburger-eating family just watched me chow this stuff down.  There will be left-overs for tomorrow's lunch.  Of this I am certain.  The whole beet & mango combo didn't put me off at all.  I quite like it.

Maybe you will, too.

Enjoy,
xo
Rawkin'

Mango & Beet Salad

 Mango & Beet Salad 

recipe from 'Reversing Heart Disease' Program by Dr. Dean Ornish

I tweaked it by not cooking the beets... so I kept this meal 100% raw.  I spiralized them instead with my trusty 'Spirooli', then cut them up a bit.  I also didn't use 1/2 cup of the red onion...probably more like 1/4 cup, if that.  Alsoooo... I used 4 different kinds of 'Artisan' lettuce rather than the leaves mentioned below because I couldn't find them at my grocery store.  

I found this tasty and ate 3 dinner plates of it, heh heh.  I liked the dressing a lot.

(I love that there's no oil in this salad at all.)

 

serving size for one person: 1½ cup
yield: 8 cups (4 to 6 servings)
Although the combination of mangoes and beets may seem strange, they taste wonderful together. The green of the lettuces, the dark pink of the beets, and the orange of the mango makes a spectacular presentation. The beets and the vinaigrette can be prepared and refrigerated up to two days in advance.

• 4 medium-sized fresh beets, leaves and stems removed
• 1/2 cup chopped red onion
• 1 bunch watercress, large stems removed
• 1 small bunch Frisee or American chicory
• 2 small heads Bibb lettuce
• 2 peeled and sliced (strips) ripe mangoes  
• Mango Vinaigrette:
• 1/4 cup cider vinegar
• 1 tablespoon honey mustard
• 1/2 teaspoon curry powder
• 1 tablespoon fresh lime juice
• 1 peeled, seeded, and chunked ripe mango
• Pinch salt
• Freshly ground black pepper to taste

Cook the beets in boiling water for thirty minutes and drain. (or do like Rawkin' done did) When they have cooled enough to permit handling, peel and chop into small cubes. Toss the beets with the red onions and three tablespoons of the vinaigrette. Set aside.
On a medium-sized serving platter, arrange the lettuces on the outside of the plate. Place the watercress in the center of the platter and spoon the beets and onions over it. The mango strips can be arranged around the beets.

(I did the whole business into a large silver mixing bowl.)  My hamburger-eating family just watched me chow this stuff down.  There will be left-overs for tomorrow's lunch.  Of this I am certain.  The whole beet & mango combo didn't put me off at all.  I quite like it.

Maybe you will, too.

Enjoy,
xo
Rawkin'

My Beautiful Rainy Walk

 these shoes were made for rawkin'

I've been going for power walks lately and today I decided to bring my camera because it was raining and I needed a happy reason to get out the door.  I'm so glad I did; as it was a gorgeous walk.  I did some breath-walking, which means one breath in is comprised of 4 sniffs in through your nose, and 4 shh's out through your mouth.  Then I did gratitudes.  Then I took photos for the rest of the walk.  I returned home an hour later, soaked but very satisfied with myself.


Enjoy
xo
Rawkin'

My Beautiful Rainy Walk

 these shoes were made for rawkin'

I've been going for power walks lately and today I decided to bring my camera because it was raining and I needed a happy reason to get out the door.  I'm so glad I did; as it was a gorgeous walk.  I did some breath-walking, which means one breath in is comprised of 4 sniffs in through your nose, and 4 shh's out through your mouth.  Then I did gratitudes.  Then I took photos for the rest of the walk.  I returned home an hour later, soaked but very satisfied with myself.


Enjoy
xo
Rawkin'

Booster Soup

 I LOVE this soup!  It reminds me of the 'Green Soup' i used to order at a little cafe.  Not because there are greens, but the texture and satisfaction.  I stumbled on this gem over at the Hallelujah Acres website.

I shopped for groceries around 3 in the afternoon, and I made it pretty much straight away.  I was hungry from not having had my lunch yet, and thought I'd have a bowl before supper.   It didn't take long to do, very little prep work, being that's it's only water, spices, 2 onions, a couple carrots, a rib of celery, and some broccoli.  (I used 'baby broccoli', labeled broccolini or broccolette, depending on which store I go to.)

  My son came downstairs and said, "Whoa.  That smells so good!"  We sat down and had a bowl, both loving it.  I went back for another, then a bit of another.  SO GOOD.

After letting it cool in the pot, I went to put away the rest and instead ended up eating it.

The punchline is that this soup was all gone before dinner.  ahem.

(Next time, I am doubling this recipe.)  This makes a conservative 4 Servings.  My son and I did decide that this is a weekly staple from now on.  Now that we are stocked up on all the spices, it will be an inexpensive soup to make.

 Booster Soup

Submitted By: Melody Hord

Jam packed with immune boosting vegetables, curry, turmeric, garlic, and other healing herbs, this Recovery Diet soup is just what the doctor ordered!

Ingredients

• 2 sweet onions (one blended, one chopped)
• 4 cups broccoli (chopped)
• 2 carrots (peeled and cut into rounds)
• 1 celery rib (chopped)
• 1 tsp curry powder
• ⅛ tsp turmeric
• ¼ tsp coriander
• ⅛ tsp cinnamon
• ¾ tsp garlic powder
• ¼ tsp black pepper
• 1 tsp unrefined salt
• ½ tsp dried minced onion
• ½ tsp yellow mustard seeds
• 4-½ cups water

Directions

1. Cut an onion in 8 pieces and blend in a blender with ½ cup of water.
2. Pour mixture into a pot and add all other ingredients including the remaining 4 cups of water. Bring to a boil.
3. Reduce heat and simmer for 15 minutes with lid on.
4. After 15 minutes, remove 2 cups of soup and place in a blender. Let soup cool for a couple of minutes in the refrigerator.
5. Slowly blend the 2 cups, being careful to let steam out of blender. ** NEVER ** blend hot soup under a sealed blender lid. (Blending builds the steam's pressure, which will blow the lid off, causing hot soup to erupt, potentially causing severe burns.)
6. Add blended portion back to the pot.

Simmer for 5 to 10 minutes more, allowing flavors to mingle.
********
  
Enjoy,
xo
Rawkin' 

Booster Soup

 I LOVE this soup!  It reminds me of the 'Green Soup' i used to order at a little cafe.  Not because there are greens, but the texture and satisfaction.  I stumbled on this gem over at the Hallelujah Acres website.

I shopped for groceries around 3 in the afternoon, and I made it pretty much straight away.  I was hungry from not having had my lunch yet, and thought I'd have a bowl before supper.   It didn't take long to do, very little prep work, being that's it's only water, spices, 2 onions, a couple carrots, a rib of celery, and some broccoli.  (I used 'baby broccoli', labeled broccolini or broccolette, depending on which store I go to.)

  My son came downstairs and said, "Whoa.  That smells so good!"  We sat down and had a bowl, both loving it.  I went back for another, then a bit of another.  SO GOOD.

After letting it cool in the pot, I went to put away the rest and instead ended up eating it.

The punchline is that this soup was all gone before dinner.  ahem.

(Next time, I am doubling this recipe.)  This makes a conservative 4 Servings.  My son and I did decide that this is a weekly staple from now on.  Now that we are stocked up on all the spices, it will be an inexpensive soup to make.

 Booster Soup

Submitted By: Melody Hord

Jam packed with immune boosting vegetables, curry, turmeric, garlic, and other healing herbs, this Recovery Diet soup is just what the doctor ordered!

Ingredients

• 2 sweet onions (one blended, one chopped)
• 4 cups broccoli (chopped)
• 2 carrots (peeled and cut into rounds)
• 1 celery rib (chopped)
• 1 tsp curry powder
• ⅛ tsp turmeric
• ¼ tsp coriander
• ⅛ tsp cinnamon
• ¾ tsp garlic powder
• ¼ tsp black pepper
• 1 tsp unrefined salt
• ½ tsp dried minced onion
• ½ tsp yellow mustard seeds
• 4-½ cups water

Directions

1. Cut an onion in 8 pieces and blend in a blender with ½ cup of water.
2. Pour mixture into a pot and add all other ingredients including the remaining 4 cups of water. Bring to a boil.
3. Reduce heat and simmer for 15 minutes with lid on.
4. After 15 minutes, remove 2 cups of soup and place in a blender. Let soup cool for a couple of minutes in the refrigerator.
5. Slowly blend the 2 cups, being careful to let steam out of blender. ** NEVER ** blend hot soup under a sealed blender lid. (Blending builds the steam's pressure, which will blow the lid off, causing hot soup to erupt, potentially causing severe burns.)
6. Add blended portion back to the pot.

Simmer for 5 to 10 minutes more, allowing flavors to mingle.
********
  
Enjoy,
xo
Rawkin' 

Convergence of Evidence | NutritionFacts.org

Convergence of Evidence | NutritionFacts.org

Smoothies & Dirty Rice

Today's Green Smoothie was another hit!  I'm starting to think pineapple makes everything taste great.

1” thick pineapple disc, woody middle cut out

1 kiwi

1 banana

1 apple

big handful of spring mix

1 small palm-full of fresh parsley
filtered water

SO GOOD :)

*******************

I'm incorporating a lot more raw foods into my life again, and cutting out the less-than-stellar obvious and usual suspects that crept back in.  I'm feeling better already, and it's only been a few days.  Seriously, just a few days of cutting out crap and eating more produce = mind shift.

Last night, I made Dr. Dean Ornish's 'Dirty Rice' recipe.  It's cooked, and it's a delicious transition food if you're in the same place as I am... wanting to cut out the crap but not ready to go full-on raw yet, if ever.  (My goal is 75% raw for now.)  Anyway, Dirty Rice.

Ingredients: 2 cupsbrown rice (cook separately in advance.  I used a rice cooker, and started it when I was chopping veggies so that by the time it was time to add the beans etc, it was ready to go)
1 1/2 cupsred onion; chopped
3 clovesgarlic; minced
1 cupcarrots; finely diced
1/2 cupcelery; chopped
1 wholejalapeno; seeded and minced
1 tbspground cumin
1 tbspground corriander
2 tspchili powder
3 3/4 cupvegetable stock
1 wholebay leaf
1 1/2 cupsred beans; cooked
1 1/2 cupstomatoes; chopped
1/2 cupcorn; fresh
1/2 tspsea salt
3 tbspparsley; chopped fresh

Prep:

Place a medium-sized pot over medium heat. Add the first 9 ingredients (after the rice) and heat for 3 to 5 minutes, stirring almost constantly, until lightly browned.

 In another pot, bring the stock and bay leaf to a boil and add to the veg mixture. Cover the pan, lower the heat and simmer for 15 minutes.

ADD the beans, tomatoes, corn and salt. Stir, cover and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and stir in the parsley.

 

Was it good?  Well ... since it made 6-8 servings and there are 4 of us, I had hoped to see have some more for next day's lunch.  HA!  Midnight gremlins were at it again.

Enjoy!

xo

Rawkin'

Smoothies & Dirty Rice

Today's Green Smoothie was another hit!  I'm starting to think pineapple makes everything taste great.

1” thick pineapple disc, woody middle cut out

1 kiwi

1 banana

1 apple

big handful of spring mix

1 small palm-full of fresh parsley
filtered water

SO GOOD :)

*******************

I'm incorporating a lot more raw foods into my life again, and cutting out the less-than-stellar obvious and usual suspects that crept back in.  I'm feeling better already, and it's only been a few days.  Seriously, just a few days of cutting out crap and eating more produce = mind shift.

Last night, I made Dr. Dean Ornish's 'Dirty Rice' recipe.  It's cooked, and it's a delicious transition food if you're in the same place as I am... wanting to cut out the crap but not ready to go full-on raw yet, if ever.  (My goal is 75% raw for now.)  Anyway, Dirty Rice.

Ingredients: 2 cupsbrown rice (cook separately in advance.  I used a rice cooker, and started it when I was chopping veggies so that by the time it was time to add the beans etc, it was ready to go)
1 1/2 cupsred onion; chopped
3 clovesgarlic; minced
1 cupcarrots; finely diced
1/2 cupcelery; chopped
1 wholejalapeno; seeded and minced
1 tbspground cumin
1 tbspground corriander
2 tspchili powder
3 3/4 cupvegetable stock
1 wholebay leaf
1 1/2 cupsred beans; cooked
1 1/2 cupstomatoes; chopped
1/2 cupcorn; fresh
1/2 tspsea salt
3 tbspparsley; chopped fresh

Prep:

Place a medium-sized pot over medium heat. Add the first 9 ingredients (after the rice) and heat for 3 to 5 minutes, stirring almost constantly, until lightly browned.

 In another pot, bring the stock and bay leaf to a boil and add to the veg mixture. Cover the pan, lower the heat and simmer for 15 minutes.

ADD the beans, tomatoes, corn and salt. Stir, cover and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and stir in the parsley.

 

Was it good?  Well ... since it made 6-8 servings and there are 4 of us, I had hoped to see have some more for next day's lunch.  HA!  Midnight gremlins were at it again.

Enjoy!

xo

Rawkin'