Raw Foods

 

 

Raw Almond Cherry Macaroons 

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Description:
Cherries can be sweet or sour, red or black. My favorite varieties are the big black ones. We used to enjoy “Bing” cherries I commonly now see a variety called “Lapins”. Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation. Anthocyanins are also potent antioxidants. In addition, they appear to significantly lower blood levels of cholesterol and triglycerides. Cherries are considered a warm food and are great for increasing circulation. They make an excellent detoxifying food, helping the body eliminate uric acid and cleanse the kidneys. They contain ellagic acid, an anticancer compound. So, not only do they taste fabulous, they are also very healthy. A word of caution, cherries are considered to be part of the “Dirty Dozen” when it comes to fruits and vegetables that have been found to contain the highest levels of pesticide residues. So, it is vitally important to choose only organically grown cherries. They may be considerably more expensive, but your health is worth every extra penny you spend.
Fresh cherries are best stored in a bag in the fruit drawer of your refrigerator. They can also be pitted and frozen into serving sized portions. Fruit leathers made with cherries or combined with other fruits are an excellent way to prolong cherry season. Try these tasty Raw Almond Cheery Macroons - Sandra Butler


Ingredients:
2 C Dried Coconut (Unsweetened)
1/2 C Almonds, processed into a coarse meal
1/2 C Dried Cherries, chopped
1/2 C Agave
1/4 C Coconut Oil (cold pressed virgin)
1 t. Almond Extract*


Directions:
Place almonds in food processor and process until a coarse meal texture is achieved. Add coconut, dried cherries, coconut oil agave and extract*(not raw – you can substitute raw vanilla powder). Process until mixture starts to hold together. I use a tablespoon to scoop the mixture out and press into a ball. Place on dehydrator sheets and dehydrate until desired consistency is achieved. 8 – 10 hours. I like them dry on the outside but still a little soft on the inside!



Servings: Makes approximately 2 dozen cookies.


Special Diet: Vegetarian, High Fibre


Category: Raw Foods

Submitted By: Sanda Butler



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Penticton Wellness Fair 2017


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Description: Acorn squash has a green skin speckled with orange patches and pale yellow-orange flesh, this squash has a unique flavor that is a combination of sweet, nutty and peppery.
I like this recipe as it uses many interesteing ingredients such as pomegranate juice, roasted peppers, Chinese five-spice powder and coconut milk aswell as wells as lots of nuts and seeds. In my garden my acorn squash are just about ready to harvest. I often store them and use later in the winter. At the store, squash is easily prone to decay, so it is important to carefully inspect it before purchase. Choose ones that are firm, heavy for their size and have dull, not glossy, rinds. The rind should be hard as soft rinds may indicate that the squash is watery and lacking in flavor. Avoid those with any signs of decay, which manifest as areas that are water-soaked or moldy.
While we've become accustomed to thinking about leafy vegetables as an outstanding source of antioxidants, we've been slower to recognize the outstanding antioxidant benefits provided by other vegetables like winter squash. But we need to catch up with the times! Recent research has made it clear just how important winter squash is worldwide to antioxidant intake, especially so in the case of carotenoid antioxidants. From South America to Africa to India and Asia and even in some parts of the United States, no single food provides a greater percentage of certain carotenoids than winter squash.
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