This past weekend I lead a group cleanse, it was a 5-day cleanse that is now morphing into a 21 day cleanse for a couple of us. I like to cleanse. The first one I ever did almost 2 years ago resulted in my going vegan. I felt so good that I didn’t see the point in adding back the animal products. My last cleanse helped reduce my 2 biggest nemeses: Alcohol (aka wine and beer) and Gluten (aka lots of bread, especially Jared’s homemade)
The cleanse that I am doing now has me looking at food in 2 categories: Cleanse-Worthy and Not Cleanse-Worthy. I try to stick to the cleanse-worthy foods. It’s not easy though, my beloved raw cacao with it’s caffeine is not cleanse-worthy. I did for the first time have a square and a half tonight of the Endangered Species chocolate (72%) meh, I don’t know if I am a raw chocolate snob or what but it really didn’t do anything for me. I much prefer the nibs on a bowl of fruit, in a smoothie, raw desserts or even in baked goods.
Also since this was a bit of an adrenal cleanse I removed oranges and bananas, well it’s day 6 and I am adding back in oranges or at least seeing how they make me feel. The one I am eating right now is not yet half way through and already making me feel stuffed… it’s not a very good one either so it’s not making want to finish it.
There are a couple of cleanse-worthy foods that I haven’t had like grains and beans. I’m trying a more raw approach this time around and it’s working well. I have to admit I do feel better not having them, however, I am concerned about eliminating them entirely as they do have their health benefits. I think if I make one of my one-pot meals and add a cup a day to a salad it would be OK. Since these are foods I tend to overeat it will help to control portions.
Here’s a lovely cleanse-worthy dish:
Zucchini Noodles with Mushroom Sauce
2 Small Zucchinis Spiralized or Julienne Cut on a Mandolin
5 -6 White Mushrooms
1/4 Red Onion
2 Garlic Cloves
2 tbsp Ground Flaxseed
1/4 cup Sunflower Seeds (Unsoaked)
1/4 cup Almonds (Unsoaked)
1 tbsp Apple Cider Vinegar
1 tbsp Udo’s Omega 3 Oil
1 – 2 tbsps Fresh Basil Chopped
2 tbsp Nutritional Yeast
1 tbsp Tahini
1 cup Grape Tomatoes Chopped
1/2 cup Olives Chopped
1 tbsp Fennel Seeds
Water to thin
Salt and Pepper to taste
Put everything from the carrots to the tahini in the food processor and process until smooth. Mix in the tomatoes, olives and fennel seeds. Add water to thin out to desired consistency. Mix well with noodles and serve.
I know you have all be anxiously awaiting my next recipe, especially since I totally missed February. I know, bad – I was too busy celebrating the one year anniversary of From Sprouts to Supper, yee haw!!
I’ve been busy sprouting, yes, you read that right. How can we be From Sprouts to Supper without any sprouts! So in honor of our first year under the belt here’s a sprouty recipe.
Organic Sunflower Sprouts, 1 cup*
Organic French Green Lentil Sprouts, 1 cup**
1/4 Red Onion – optional
Juice and Zest of 1 Lemon (I like to use organic lemons if I am zesting or juicing)
Fresh Parlsey, 1/4 cup
Ginger – about a thumb tip size
Braggs Apple Cider Vinegar 2 capfuls
Salt, 1 tsp
Cabbage, 2 Leaves
Mushrooms, 4 – 6 (I used Baby Bellas)
Tahini or EFA*** oil blend, 1 – 2 tbsp
Put everything in the food processor or blender and blend until smooth. Great in salads or as a green leaf wrap filling. If you want to get adventurous put it in the dehydrator. I might do that tonight to see what kind of burger I get tomorrow!
*Soak organic raw sunflowers seeds for 8- 10 hours (I like to do it overnight) in a jar. Drain and put a cheesecloth over the mouth of the jar and secure with a rubberband. Rinse in the morning and the evening for about 5 days and you will have spicy lovely sunflowers seed sprouts. You will need to pick out the hulls every day as they can get a bit nasty if you leave them in.
**Soak organic whole lentils (split will not germinate!) for 10 hours or overnight. follow same instructions for sunflower greens. I noticed the hulls are not as much of an issue with the lentils
***EFA is an essential fatty acid oil blend of 8 parts hemp seed oil, 1 part flax oil and 1 part pumpkin seed oil. SO that comes to 1 cup of hemp seed oil and a tbsp of flax oil and a tbsp of pumpkin oil
So while I wait for the snow to melt, or not, before I plant my early spring garden – target date March 19th!
|Backyard – January 27, 2011
I really wanted to do it on St Patrick’s day but that’s a Thursday and I’m not planting in the dark – been there and done that! I have decided that I need to detox. So on Tuesday I started with some fruit, a seaweed salad and a juice: Spinach, carrot, apple and ginger. Yesterday more fruits, smoothies and peas and beans made up the day. Today it was smoothies, beans with buckwheat and hopefully something justa as good for dinner. Hopefully I can keep this up – I am looking to cut out caffeine, gluten, soy, added sugar & alcohol. The big toughies will be gluten and alcohol as I love my bread and wine. It’s only for a few days this time, if it works it might be my Monday – Friday diet.
In order to help me along this journey I have purchased 2 raw uncook books:
I haven’t gotten them yet but am looking forward to trying them out. As soon as I can leave the house, of course.
I love Kale Chips. If you want to eat an entire head of kale in a day or one sitting I suggest you make Kale Chips. Next year we will be growing kale and I can’t wait to have non-stop kale chips or at least a few garden fresh batches.
And yes I ate the entire dish after this photo was taken…
Start off with some lovely kale, I got this at the farmer’s market a few days before Christmas.
Then figure out what spices you will be using, I like to have a lot punch so I include quite a few.
Kale, 4 cup, chopped
Water, tap, 2 cups
White Miso, 2 tbsp
Red Star Nutritional Yeast, 2 tbsp
Garlic powder, 1 tbsp
Paprika, 1 tbsp
Onion powder, 1 tbsp
Pepper, red or cayenne, 1 tbsp (optional)
Black Pepper (Ground), 1 tsp
Wash the kale and cut the leaves off (you can leave them big or make them into smaller pieces).
In a large bowl (preferably one that is shallow) mix all of the other ingredients. If you are using a dehydrator make sure you are using sheets or parchment paper. If you are using the oven then use a cookie sheet lined with parchment paper.
Take a leaf and run it through the liquid mixture then put it on the tray. Once you have filled a tray sprinkle more nutritional yeast and drip a bit of the marinade over the kale.
Let them dehydrate for 3 – 4 hours on 115 if you want them crispier leave longer, I like to have each tray go for about 5 – 6 hours. If you are using a dehydrator without the temp control like mine make sure to rotate the trays every few hours to make sure they are even. If you are using the oven set it at the lowest temperature you have and crack the oven door open.
Number of Servings: 25
, Bread, yum! I busted out the mini chop for the garlic, onions and carrots making this recipe even easier to prep. It was inspired by Ani Phyo’s Sunflower and Black Sesame Bread from the Ani’s Raw Food Kitchen cookbook. I made a couple of changes to suit my tastes. This is a great bread recipe for those of you watching your gluten intake. While it’s made in a dehydrator you can also pop it in your oven on the lowest setting with the door open. I’m not a fan of that method since it’s a big energy drain but it you make a few dishes at once it might be OK.
This is what it looks like in the dehydrator
And this is what it looks like up close
Finished product! Served with sprouted bean hummus, avocado and radicchio and tomatoes from the garden.
1 c ground flaxseed
1/3 c flax seed whole
½ t sea salt
4 cloves garlic minced-optional for savory bread
1/4 onion, minced-optional for savory bread
2 carrots chopped finely
2-1/3 c water
2/3 c sunflower seeds
¼ c black sesame seeds (or regular sesame seeds or a mix of both)
The night before set to soak sunflower seeds, whole flax seeds and sesame seeds in 1 1/3 cup water.
Day of: In large bowl mix ground flax, flax, salt, garlic, onion, remaining water, sunflower, sesame seeds and carrots, mix well. Let stand for 30 minutes
Spread thickly on 1 telfex tray (or on parchemnt paper if you don’t have teflext trays) smooth out into an even square about 1/8 to 1/4 inch thick. Dry at 104 degrees for 4 hours or 3hr at 115 degrees
Flip & score bread into 9 or 12 like slices
Dehydrate another hour, before serving.
The longer you dehydrate the crispier the bread.
Number of Servings: 18
OK so this may look like a cop out but this salad was really good. We used purple carrots and a ginourmous cucumber from the CSA and a Roma and Lemon Boy tomato from the garden.
Chop everything up and place in a bowl.
For the dressing I made a tahini inspired one. I added apple cider vinegar, tahini, lime juice, cumin, garlic, tiny leeks, pumpkin seed oil and some cilantro. As far as the measurements for all well, I used about a 1/4 cup vinegar with 1.5 limes and had to add a little water because it was too sour so I would say just use one lime and a little less vinegar. I added about 2 -3 tablespoons of tahini a tablespoon of the pumpkin oil and a small bunch of cilantro.
Well it’s been tipping 90 here the last few days so what better way to beat the heat than to have a nice bowl of ice cream. And while this won’t have the same amount of calcium you will be getting 30% of your iron for the day.
Raw Cashews 1 cup
Banana, fresh, 1 medium
Organic Blueberries, fresh, 1 cup
Organic Strawberries, fresh, 1 cup, whole
Chocolate Chips Semi-Sweet Tropical Source, 2 tbsp
So this recipe really starts the day before.
Soak the cashews overnight and put the fruits (preferably organic berries, see the post from April 27th) in the freezer.
When ready place all ingredients in a blender until desired consistency.
Number of Servings: 2
This one is a nice treat during a hot day, you can serve on a bed of greens as an entree or you can make little ones and serve them as appetizers.
Red Ripe Tomatoes, 3 large whole (3″ dia) Mushrooms, fresh, 1 cup, pieces or slices Lemon Juice, 1 lemon yields Garlic, 4 cloves Shallots, 3 tbsp chopped Carrots, raw, 1 cup, chopped Walnuts, .5 cup shelled (50 halves) Sage, ground, 1 tsp Oregano, ground, 1 tsp Thyme, ground, 1 tsp Fresh Chives, 2 tbsp chopped
Put the tomatoes aside.
Process all of the ingredients except the chives to a paste-like consistency.
Cut the tops off of the tomatoes and scoop out the insides and put your filling in. Chill in fridge if desired and garnish with the fresh chives or parsley
Number of Servings: 3