Tag Archives: fruit
- 1 bunch lacinato (dinosaur)kale
- 1/4 cup nutritional Yeast
- 3/4 cup pecans
- ½ teaspoon sea salt
- zest of 1/2 lemon
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, grated
- ¼ cup cold pressed olive oil
Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.
- 6 small to medium apples (Fuji or Granny Smith)
- 1 cup Maple Syrup
- 1 cup Lucuma Powder
- 1/4 teaspoon sea salt
- 3 tablespoons coconut oil, melted
- 1 cup raw pecans , chopped
- *Popsicle sticks or Craft Sticks
In medium mixing bowl, whisk together maple syrup, Lucuma powder, salt and coconut oil until a thick, creamy sauce is formed. This is a raw version of caramel sauce and can be used in many desserts.
Choose an apple, press a craft stick into the center, pressing through the core halfway. Holding the stick, dip the apple into the raw caramel sauce and turn slowly to coat the apple. Use a spatula to spread sauce evenly around apple and to remove excess.
If you like, finish by coating with chopped pecans. Place chopped pecans in flat bowl or plate. Hold stick and roll caramel-coated apple in the pecans until well covered with nuts.
Part of summertime fun is seeing lots of blockbuster movies, having friends over for a swim, and then relaxing in front of the television for a comedy or action-packed flick. Well, I don’t know about you, but when we were little my mother would pop fresh popcorn, place it in a huge bowl in the middle of the room, and we would lay on the floor and munch away with friends and family while we were enjoying our show. Little has changed in my house since I was a kid, and the summertime fun still looks much the same, but with a raw twist: now I make cauliflower “popcorn,” and we are all the better for it.
Promise me that you aren’t still making microwave popcorn … It’s not that I’m passing judgment; I mean, I used to buy the large cases of microwave popcorn from my discount warehouse store and pop a few bags in a week. I mean, how convenient was that? A minute and 30 seconds away from munchy fun.
Microwaving anything, even water (especially water), is an extremely toxic and overall damaging process to your body, mind, and the world. But microwave popcorn takes the danger to an even more serious degree. The chemical coating used in microwave popcorn bags is so toxic, as it breaks down when heated, it turns into a substance called perfluorooctanoic (PFOA), a major carcinogen. The butter flavoring that we all love causes even more damage. The fake butter flavor is actually an FDA-approved chemical called diacetyl that causes debilitating respiratory disease, affectionately known as “popcorn workers lungs.” The medical name for this condition is “bronchiolitis obliterans,” suffered by those who work in the factory that packages microwave popcorn. Since discovering the butter-flavored disease, many companies have discontinued the product. But many have not. So if you want to make popcorn, air pop it or jostle it over a hot kettle and enjoy it the old-fashioned way.
If you want to try something new and RAW, adding great health benefits as well as a cheesy delight, try making cauliflower popcorn. I promise you won’t be disappointed.
Chipotle Cheese Popcorn
I always make a few batches at a time, as they are gobbled up so fast.
- 1 head of cauliflower, broken into 1-inch florets
- 1–2 tablespoons olive oil
- 1/4 cup walnuts or raw sunflower seeds
- 1/4 cup nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon chipotle powder
Place cauliflower florets into a large Ziplock bag and coat with olive oil. In food processor, blender, or nut & spice grinder, add nuts or seeds, nutritional yeast, chipotle powder, and sea salt and process until finely ground. Pour over florets and close top. Shake bag until cauliflower is well coated. Cauliflower may be eaten RAW, or place on dehydrator rack on a grid and paraflexx sheet.
Dehydrate at 110 degrees for 2 hours for moist, 6 hours for slightly crunchy, and 10 hours plus for harder consistency. If fully dehydrated, it will have a 1-week shelf life!
- 1 1/2 cups Walnuts
- 1/2 cup celery, diced
- 1/2 cup diced carrots
- 1/2 red bell pepper, diced
- 1/2 cup fresh Cilantro,minced
- 1/4 cup Scallions, minced (greens only)
- 1/4 cup raw wild honey
- 1/8 cup Nama Shoyu
- ½ teaspoon fresh garlic, minced
- 1 teaspoons fresh ginger, grated
- 1 Tablespoons hulled sesame seeds
- 1 Tablespoons Sesame Oil
- 1 teaspoons red pepper flakes
- 1 head of Lettuce, Butter, Bib, or Romaine
- Mung Bean sprouts
- Carrot, grated
- Gently pull apart lettuce leaves, wash and let dry on paper towel
- Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
- Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
- Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
- Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
- Garnish with Mung Beans, and grated carrot
Makes 4 servings
- 1 ½ cups Luna and Larry’s Coconut Bliss Vanilla Island
- 1 cup Almond Milk
- 12 Mint leaves
- 1 teaspoon Spirulina
- ½ teaspoon Vanilla extract
- 2 Medjool dates, pitted
- 2 Tablespoons Raw Cacao Nibs
- 1 cup of Ice (optional)
Place all ingredients except Raw Cacao Nibs in blender and blend until smooth. Add cacao nibs and ice cubes and blend until ground. Garnish with Mint.
- 1 bunch lacinato or dino kale
- 2 tablespoons cold-pressed olive oil
- ½ cup Raw Parmesan
- ¼ cup walnuts
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
Place in a coffee grinder, personal blender, or a nut-and-spice grinder (my favorite) and process until a powder. Do not over process. Wash and stem the kale. Pat dry to remove any excess water. ￼With a sharp knife, cut kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet. Using a pastry brush, brush the kale with olive oil and sprinkle with Raw Parmesan. Add a touch of sea salt if necessary. Place in the dehydrator at 110 degrees for 2–4 hours. Remove Paraflexx sheet and place chips on grid sheet only. Dehydrate an additional 4–6 hours until crispy.
Eating Raw on the Mountain isn’t always easy. I always head up to the Sierra’s with the thought of keeping clean living alive, but sometimes it’s not as easy as it sounds.
With a fun weekend of snowboarding ahead of me, I had to plan my meals in advance. I checked into a hotel, bought a cutting board, a knife, and picked up some veggies from the local market.
The planning was in the packing. I packed a boat load of dehydrated fruits, nuts and seeds. Diana is always giving me her dehydrated treats, as she has an amazing organic garden and two Excalibur dehydrators that are going at all times. This time she loaded me up on dehydrated plums, apples, figs, persimmons, bananas and pears (thanks and praise to her mom’s garden, as well). I like to dehydrate my own fruits, but this weekend I was being gifted.
I tried something new this trip and only ate RAW food. Usually when I go snowboarding, I get caught up on the mountain, with no thought to when, where, or what I will eat. I come down, load my gear in the car, and realize that I am starving. I generally succumb to something easy and not so good for me. “Pizza is always the first thing to cross my mind, and after a long day of exercise I rationalize it’s value”.
I started my morning with some fresh sliced oranges. Fruit is a slow digesting carb that I will eat before a workout for increased energy. I carried the dried fruits in my pant pockets and snacked on them all day long. When you eat a handful of dried fruit, you are consuming more calories than you would if you ate that same amount of fresh fruit. Dried fruits have higher carbohydrate count per serving increasing a sustainable energy for excercise throughout the day. I made sure to stay hydrated, as dried foods can dehydrate when they reconstitute in the body. 3 gallons of water was packed in my car -athletes need to stay hydrated for optimal performance. Studies have found that a loss of two or more percent of one’s body weight due to sweating is linked to a drop in blood volume. When this occurs, the heart works harder to move blood through the bloodstream. This can cause muscle cramps, dizziness and fatigue.
My secret weapon on this trip was a package of Raw Nori (seaweed) that I brought from home. After a long day on the mountain I got back to my hotel, showered and immediately replenished my system. I laid out the cutting board, sliced some cucumbers, avocado, red peppers and lettuce, then laid a bit of each vegetable over a sheet of Nori and rolled into vegetable hand rolls. I cannot tell you how delicious and satisfying these were. I ate 3 of them, and was content, re-energized and relaxed. The minerals and salt in the seaweed nourished my muscles and recovered my fatigue. Ocean vegetables are the most natural way for us to re-mineralize and replenish any depleted nutrients and rebalance internally.
I am a bit of a detox junkie, and this weekend was about purifying and cleansing. Even in the coldest climate, a hotel room, and a hard day of exercise, I was able to GO RAW!
The key to eating well and traveling is to transform your mind and plan ahead, preparing for the journey where by you’ll eat what’s closest when hunger strikes.
When raising our children, we want to do the best for them, that means, of course providing for them the healthiest and most promising future. Nutrition is one of the best ways to ensure that your child will develop into a strong healthy and happy child. Some parents get overly protective, and tend to go overboard on a theory while not necessarily paying attention to the signs of development. Since science is relatively new and constantly changing it is important that we don’t get stuck on a philosophy and be versatile with our children’s needs.
While raw plant food is certainly the most effective way to get ultimate nutrition into the body, we must not forget the need for fats in brain development.
Most children do not eat enough fruits and vegetables, nuts (or fish) and way too much processed foods, they are not getting enough Omega 3′s which without the brain cells cannot communicate or work properly as the brain is trying to form new neural pathways during the learning process. Foods with Omega 3′s fatty acids help improve brain functioning and restore memory:
Hemp, chia, flaxseed, walnuts, broccoli, squash walnuts and beans (and of course salmon, mackerel, sardines and herring if you are so inclined)
Antioxidants help clean up the brain, they are like rust cleaners, they keep the rust off the brain- foods high in Vitamin E, vitamin C and alpha lipoic acids are good examples of antioxidant foods that children should be consuming.Vitamin E provides good blood circulation to the brain which enables good brain functioning.
High antioxidant foods keep the brain free and clear of free radicals-
High Sugar “cheap” foods are harming our children’s brains. With eating simple carbohydrates, a rise in blood sugar can be dangerous to brain development and the body- Complex Carbohydrates digests well and lower blood sugar. Carbohydrates also have been said to “fuel ” the brain:
Buckwheaties Recipe found on my Website.
“Complex carbs help evenly run our ‘engines’ without the spikes and roller coaster of simple sugars.”
While I cannot answer the question, how smart are raw kids?, I can tell you that children are what they eat. And, they deserve to be given the finest food and nutrition during their most rapid growth period. It is important to consider that when we reach for quick snacks or “cheap” foods on the go. Our children are our future, and their health and happiness is counting on the proper brain nutrition for them to thrive. I can promise you that my children are normal, they eat their fair share of “junk” food. But, with their awareness of food, and the dedication I have to serving them the best food when they are home will outweigh their desire for a SAD (Standard American Diet) life.
Kale is awesome!
My recipe file is loaded with kale recipes.
In fact, I have two more that I want to upload, but I’m thinking you may not understand what all the fuss is with kale.
-What if I told you that Kale is the ultimate superfood — packed full of phytonutrients, with bio-available calcium and proteins?
-What if I shared with you that eating kale in the raw would benefit your hair, skin, and nails?
-How about if I expressed kale’s amazing detoxifying qualities?
Would that excite you into trying new recipes with
WHAT is Kale?
Kale is a green, leafy vegetable in the Brassica family, which also includes broccoli, cauliflower, cabbage, brussels sprouts, and collard greens. There are multiple types of kale, including red Russian kale, curly kale, ornamental kale, and dinosaur kale. The most widely available are Curly Kale (green and purple) and Lacinato (Dinosaur) kale. They can be found in most markets. The biggest difference between the types of kale is in its appearance: Curly Kale has a wider, more ruffled leaf and thick, fibrous stalk and is usually a brighter shade of green than the other varieties. It has a slightly more pungent and bitter taste than other types of kale. Lacinato kale, also known as Dinosaur kale, has narrower, darker leaves that are almost blue-green in color with an embossed texture. It has a bit of a sweeter, more delicate taste than curly kale.
Kale is a powerhouse of nutrients. It is very high in vitamin K, vitamin A, vitamin C, and antioxidants lutein and zeaxanthin. It has also been found to have sulfur-containing phytonutrients that help prevent cancer.
Vitamin A: Protects skin against sun damage and acne. Reverses signs of aging.
Vitamin K: A critical nutrient for bone health and helps prevent osteoporosis
Vitamin C: Protects against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
ONE cup of kale provides all the daily requirements for vitamins A and C and contains only 36 calories.
It is also a great source of calcium and fiber.
+ Kale is considered a poor man’s food.
+ Kale grown in colder temperatures actually has sweeter leaves.
+ The best way to store kale is to wrap the leaves in a damp paper towel and place them in a plastic bag in the refrigerator. It can last several days, but will become more bitter over time.
Don’t forget to watch my You Tube Channel -Diana Stobo Live for archived videos:
“The Daily Juice” where you will find many fun and delicious recipes.
Kids are usually hungry when they come home from school and they are searching for a “pick me up” before they dive into their homework or after school activity. Fruit provides instant energy, hydration and fulfills the sweet tooth that most children have today. Children don’t grab for a piece of fruit they have to peel or seed, but if it’s sliced, cored, peeled, and placed in a beautiful bowl on the kitchen counter, watch how fast it disappears!
Pineapple is a favorite year round fruit from the tropics. If cut and chilled, it will retain many of its nutrients for at least 6 days.
- You can grow a pineapple plant by twisting the crown of a store bought pineapple, allowing it to dry for 2-3 days, and then planting it.
- Fresh pineapple is an excellent source of vitamin C and contains a special enzyme, called bromelain, which helps the body’s digestive system.
- Choose a pineapple that has a strong sweet smell. Pull the innermost leaf of the pineapple straight up from the top, if it comes off easily, it is perfect and ripe