Raw Foods

 

 

Sandra's Raw Pad Tai 

Print Friendly 

Description:
Raw food is teaming with enzymes. Enzymes are the catalyst for every human function. We are born with a battery of enzymes but as we grow and continue eating the standard North American diet, the enzymes supplied by our body are used up to help run a nutritionally starved body. They need to be replaced. This is where a raw food diet comes into play. The more raw food you eat, the more you charge your enzyme battery and the better you feel. When you put this terrific food into your digestive system it begins to clear your blood and other body fluids of toxins and soon you find that you are filled with energy and vitality and weight concerns become a thing of the past.
Here is a dinner idea that you can adapt into many useful raw food dishes


Ingredients:
Sauce:

3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced)

1 Tbsp. lemon juice (freshly juiced)
1 T minced fresh ginger
1 T Nama shoyu ( raw soy sauce)
1 T miso (optional)
1 t minced garlic
2 T honey/agave nectar
1/8 t cayenne pepper

Blend all ingredients in a food processor or blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more orange juice or a little water. Add more Nama shoyu or sea salt to taste. (I like the sauce very thick, as the natural moisture in the veggies is always drawn out and thins it out more than you’d expect).


Base:
2 medium zucchinis, washed and ends trimmed
1 large carrot, washed and ends trimmed
1/2 cup thinly sliced red onion
1/2 each red and yellow pepper, thinly sliced
1 cup (240 ml) slivered red or green cabbage
3/4 cup (180 ml) finely chopped cauliflower
1 handful of Mung Bean Sprouts

3 Tbsp. (45 ml) grated or shredded coconut

Fresh Cilantro, basil or mint can also be chopped up and added (or add all three herbs!)


Directions:
To create the “noodles,” simply peel the zucchini lengthwise with a carrot peeler, rotating it as you go, to create long, thin strips that can serve as your “rice noodles.” Arrange these on a large platter. If you have a spirolli machine you can create awesome noodles. (If you choose to contact me I can tell you how to get one).

Repeat the motion with the carrot to create long strips, or simply grate it if you prefer. Place the carrot, onion, peppers, cabbage, cauliflower and mung beans in a large bowl and pour the sauce over and mix well. Spoon the veggie mixture over the zucchini “noodles” then sprinkle with the coconut.

This recipe should make 4 servings. It will keep, covered in the refrigerator, up to 2 days.

Here’s the bonus on this recipe: You can use whatever vegetables you chose for the base. Instead of what I have suggested, substitute some broccoli, pea sprouts, radishes, parsnips, sweet potatoes or jicama – use your imagination with what you have in your fridge. Instead of using zucchini as your base, use some kelp noodles or butternut squash and then serve the entire dish over a bed of greens such as kale or a spring salad mix.

Make an entirely different dish. Using zucchini as your base cut the zucchini in thicker strips with a sharp knife, a mandolin or your spirolli. Toss them in a bowl with 1 Tbsp. olive oil and chopped parsley, salt and pepper to taste. Cover with a Chunky Tomato Sauce you create by pulsing 6 coarsely chopped tomatoes, some olive oil, lemon juice, minced onion and garlic and dried oregano, sea salt and pepper in your food processor. Pour over zucchini “noodles” and top with pine nuts and some sliced olives and you have another fabulous dinner meal. Your kids may like it too!


Rawfully yours, Sandra


Servings: Makes 2 – 4 servings.


Notes: By Sandra Butler


Special Diet: Vegetarian, Low Calorie


Category: Raw Foods


Previous 19 20 21 22 23 24 25 26 27 28 Next
Connect with Us
facebook    twitter

Maria's Ireland Sacred Tours


Wellness Tip
Television Years
Did you know that by age 65, the average adult has spent the equivalent of 9 full years watching television? Make your TV time work for you. Combine it with physical activity or stretching. Ideas include floor exercises (push-ups, sit-ups, etc.), stationary cycling or treadmill walking, working with hand weights, resistance bands or balls, or performing a series of upper and lower body stretches.


INTERIOR WELLNESS FESTIVAL October 19-21, 2018, Kamloops BC


Wellness Directory
Being Wellness and Healing ~ Dylan Smeaton
Specialty: Body Talk
Being Wellness & Healing is a wellness & information community that specializes in the importance of holistic awareness and living for everyone. Offering certified BodyTalk treatments...
View Details


Maria's Ireland Sacred Tours


Event
Holistic Market & Psychic Fair
Date: Oct 21, 2018
Location: Kelowna & Central Okanagan
The Holistic Market brings together healing arts practitioners, artists, holistic vendors & speakers in Kelowna every month. Market dates are Sundays 11-4
View Details


INTERIOR WELLNESS FESTIVAL October 19-21, 2018, Kamloops BC


Article
The Animals of Earth
The animals of Earth are not only here for biological reasons. They are here to connect with us and help us in our lessons. Mostly, they help us to learn unconditional love and compassion, as we move towards peace on Earth.
Full Article


Maria's Ireland Sacred Tours


Recipe
Cauliflower Buffalo Wings with Vegan Ranch Dip
Category: Vegetarian Entrees
Description: Wings are for flying, not frying! So next time you’re craving buffalo wings, opt for these healthy, gluten-free cauliflower wings.

This healthier version of the classic pub favourite is starting to pop up in restaurants and trendy pubs all over the place. Try it and you’ll be surprised by how “meaty” cauliflower really is.

Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
Full Recipe


AEP Angel On Line Course