Tag Archives: salad
I have never met anyone who doesn’t love banana bread. But, I have met many who don’t like to eat bread, and they miss the flavor of one o their favorite foods. This recipe will satisfy the taste and desire for cinnamon, maple and banana all at once. Walnut, the ultimate brain food also have fat fighting oils and nourish the body. Try thee as soon as you can….
4 cups Whole Raw Walnuts, soaked 2 hours
3 Ripe bananas (the more freckles the better)
½ cup Maple Syrup
1 tablespoon ground Cinnamon
½ teaspoon salt
Soak walnuts, rinse, drain pat dry and place in medium mixing bowl.
Place bananas, maple syrup, salt and spices in high speed blender and blend until pureed. Pour mixture over nuts and toss until completely coated. Prepare Dehydrator tray with and teflex sheet laying over mesh grid sheet. Pour mixture onto 2-3 trays and spread evenly. Place in dehydrator for 3-5 hours at 105 degrees. Remove trays and transfer mixture from teflex to grid sheet only and continue to dehydrate for 12-24 hours, until mix is crunchy. Will keep in airtight container for up to a month.
- 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.
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 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.
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.
- Pick your Price: Decide how much $$$ you are going to spend on food each week. Make your budget realistic, if you are going to eat out a few times, some of your food you buy for home will go to waste. Shop at smaller Local Natural stores, they have a lot of specials so they can move items faster. Stock up on deals, like when almond/rice/hemp milk goes on sale, or raw almond butter is on special. Save enough cash in the till for fresh fruits and vegetables.
- Plan a menu: When shopping think ahead to the main meals you will be eating that week. I usually buy for 3 dinners, my breakfast favorites and enough greens for salads at any time. Try not to create anything too wild, you want to be able to use the stuff thats in your pantry. Nothing worse than making a recipe that calls for a specialty item that ends up being a good chunk of your budget. I’ve done that before. Its still sitting in my pantry.
- Buy bargains and deals: Pantry items are usually marked down, or have a two for one deal going on. When you see it, don’t hesitate to stock up. It may take a chunk out of the weekly budget, but it will lower your overall costs. When fresh fruit is in season and selling at a lower price, I will stock up and freeze for smoothies later. I’m not crazy about big warehouse markets, but lately they have organic/fair trade items and eco friendly deals.
- Shop Farmers Market: Prices vary, shop around the market, there is always a few vendors that have really good deals. You can save a lot of money by buying organic fruits and vegetables that are in season. “In season” produce is less expensive and more delicious. If you own a dehydrator, stock up. Dehydrated fruits and fruit leathers are awesome snacks. Freezing fresh organic fruits for smoothies is also a wise budget move.
- Buy in Bulk: Buying in bulk is easier on your budget because they do not have packaging costs attached to them. You can purchase loose items such as cereal, tea, spices, coffee, almond butter, snacks and grain in loose bulk at your local natural grocery store. Bring your own containers and some markets will give you an extra deal.
- Eat Less: Lets face it, our eyes are bigger than our stomachs. We buy for an army and can’t finish eating all that we purchased. Waste is eminent and we all get bummed when throwing stuff away. Buy less and eat less!
- Eat Vegan: Animal products are expensive. They can add up to the bulk of your food costs each week. Treat a favorite vegetable as a meal. For example, I like Butternut Squash. I will make a butternut squash soup that lasts me three meals. (Recipe available in Get Naked Fast!) For a mere $5 I have my favorite soup all week.
- Create your own flavor sensations: Don’t rely on bottled dressings, canned sauces, or prepackaged mixes. Put a cold pressed oil into your budget, such as Bariani Olive Oil, Nama Shoyu,a nice vinegar, miso, or some nut butter. All these items store well and last a long time, they are the base of all dressings and sauces in the naked lifestyle. Dressings, marinades, and sauces are very easy to make, and with these products on hand, you will have the best and highest quality ingredients at your fingertips for instant and inexpensive flavor sensations.
- Prepare your own food: When preparing your own meals, you are in complete control of your health and your budget. Eating simply and nutritiously is not a difficult adventure, it is with ease and grace that food can be prepared and enjoyed inexpensively and deliciously. Packaged meals, and processed foods are laden with fillers, preservatives and very un-earth conscience packaging that increase the costs of the food.
- Shop at different markets: If you buy at the same store every time, you will not be privy to price differences, specials, and deals that are happening all around you. A farmers market is always a great way to start your marketing, add in a chain market for some basics (you know will have a deal), and then go to your favorite health food store for the bulk items that were not available at Farmers. I hit the Asian markets for coconuts, fresh mangos, and baby bananas. They are amazing and cheap! Shopping for your health should not be an all day chore, just pop into markets when you see them, and add necessary items to your pantry and fridge as you happen upon them. Utilizing a big warehouse market is also an option for getting organic products at a much more affordable price.
- Bring Your Reusable Bags: Many of your local grocery stores may offer a reusable bag program. When grocery shopping if you use your own bags, a certain amount of money is deducted from your total bill.
For great recipes, ideas, and eating healthy, buy the book GET NAKED FAST! a Guide to Stripping Away the Foods That Weigh You Down and get yourself started on a path to eating for health, vibrance, and beauty!
- A bunch of Bananas
- Popsicle sticks (Or Bamboo Chopsticks)
- Peel and cut bananas in half. Place popsicle stick up through center of the banana until secure, but enough room to hold the stick.
- Holding stick, dip banana in chocolate sauce, using a twirling motion to coat the entire banana.
- Place Buckwheaties on a flat plate and lay the chocolate-coated banana on the surface of cereal. Roll gently across the plate, allowing Buckwheaties to coat completely.
- Place on tray lined with wax paper and cover.
- Place in freezer until solid.
- Store in Airtight container in Freezer for up to 2 weeks.
Set coconut oil jar in a warm bath to melt. Place, cacao, agave and vanilla in small mixing bowl, add melted coconut oil and whisk together until smooth. Pour into a flat serving dish. Extra sauce may be stored in airtight container at room temperature for up to a month.
- 2 cups buckwheat, soaked and sprouted
- 2 tablespoons pure maple syrup
- 1 tablespoon agave nectar
- 1/8 teaspoon sea salt
In a metal or glass bowl, soak Buckwheat groats for 12 hours in pure water. Drain and rinse in a fine mesh strainer. Lay strainer on top of a fitted bowl for run off. Sprout buckwheat groats by rinsing under cool water 4-5 times a day until little tails develop. (appx 24-48 hours) Rinse one last time, place in a clean bowl, season with maple syrup, agave, and sea salt. Mix gently and lay evenly on paraflexx sheet in Excalibur dehydrator, and dehydrate for 12-24 hours at 110 degrees. Remove and store in airtight container.
*For a morning cereal, add Almond Milk and Berries.