Italian "Pasta" Lunch

Quick and easy Italian "pasta" salad

1/2 zucchini peeled with a veggie peeler ( makeing what lookes like pasta strips)
5 chopped olives
1/2 tomato
1T. balsamic dressing

Top zucchini pasta with remaining ingredients, and eat!

Serves 1

A nice quick lunch for a spring cleaning day!

After posting so many not so healthy recipes in a row we have decided to give you all a break and post some good healthful ones:) We had this for lunch and thought it was worthy of a blog post. If you don't like raw fish in your sushi give this combo a try, I really liked the radishes Hannah shredded and put in it as well as the idea of putting the red pepper dip on the kelp noodles! Hannah and I like to make hand held sushi because its way easier then the real stuff and quick to make when you don't have much time, like we had today:) We have been are on spring cleaning frenzy, I think it's all the warm weather we are having. In the next couple days we will try to post some more recipes, and this time they will be healthier then the last couple we've done:)

Hand Held Sushi

Serves:2

2 sheets of nori, soy or seaweed

1/2 cup shredded radishes

1/2 cup shredded carrots

2 small green onions,sliced

1-2 lettuce leaves, chopped

1 1/2 teaspoons tahini (ground up sesame seeds)

1 teaspoon soy sauce

Kelp noodle salad

Serves:2

1 cup raw kelp noodles

2-4 Tablespoons of raw red pepper dip

tahini

raw seasame seeds

In a small bowl mix radishes,carrots,green onions,tahini and soy sauce. Mix till blended. Drop onto nori and sprinkle lettuce on top. Wrap up. For the Kelp noodle salad put noodles on plate and top with red pepper dip, tahini and seasame seeds. Serve the sushi and salad together. You might also want a little soy sauce for the salad as well as the sushi!

Cherry Pineapple Mango Smoothie

1c. Sweet Cherries frozen
1c. Mango frozen
1 1/2 Banana frozen
1/4c. coconut milk frozen
1/2c. water
1/4c. Pineapple Coconut juice

Blend till smooth and enjoy! Serves 2 very large glasses.

Coconut Chocolate Smoothie

Someone brought to our attention that this did not contain any almonds so it could not be an almond joy smoothie! Woops! A mistake on our part, though you could use almond milk which would make it one.....

Blend, coconut milk, bananas, coconut chunks ( real fresh coconut) and enough water to keep a good consistatncy. Top with a little bit of raw chocolate!

Raw Strawberry Cheesecake

Here is another thing we made with our friends while up north. This was so yummy, everyone was raving about it!

Raw Strawberry Cheesecake

1 1/2c. cashews

2T. honey

2T coconut oil

1/2c. walnuts

2T. dried cranberries or raisins

1/2 c. raw macadamia nuts

1/4c. lemon juice

1/2t. vanilla

1/4t. salt

Cover the cashew in water and soak for 3 hours or over night.

Grease the bottom and sides of an 8in. pan with coconut oil. Process walnuts, cranberries, and 1/2c. of cashews in a blender, until mixture begins to stick together. Press into the greased pan. Chill 30min. or over night. Puree the drained remaining cashews, macadamia nuts, lemon juice, 2T. coconut oil, 2T. honey, vanilla and salt, and 1 1/2T. water. Process for 5min. or till smooth and creamy. Spoon cashew mixture over crust, spread evenly. Freeze 1 hour before serving. Thaw 5min. before topping with fresh slices strawberries. Cut and serve!

Yields: 8 bars.

Cilantro Cumin Dip

Well ya'll, we are updating! We had a couple of things get canceled this week so we had a bit of free time today, enjoy the post!
Cilantro Cumin Dip


1/2c. seeds I used sesame
1 bunch of fresh cilantro
1T. apple cider vinegar
1T. cumin
1/8c. chopped onion
sea salt
1/2c. water

Blend all the above ingredients in you blender till smooth..........enjoy with veggies, chips, or add a little more water or olive oil and use as a salad dressing!

Garlic Spinach Spread

If you like garlic this recipe is for you!

Spinach Cashew “Cheese”

1 C Cashews, soaked at least 6 hours

Juice from 1 1/2 Lemons

1/4 C Olive Oil

1 Shallot, chopped

1 clove garlic, chopped

1/2 C Sundried Tomatoes, chopped

1 pinch Sea Salt

2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in. This is the base spread.

Red Pepper Veggie Dip

We made up this great dip a few weeks ago for a party we had at our house.........with the leftover dip, we used it for a salad dressing.....so good!

2 red bell peppers

1/2c. walnuts

1T. lemon juice

1 clove garlic

3T. tahini

1t. salt

2t. garlic powder

Blend all the above ingredients in a blender till smooth; serve with veggies or pita bread!

Walnut Raisin Fudge/ Power bites

Well, its really not fudge, but it is in the shape of fudge, and that is the name that the recipe has......so Walnut Raisin fudge it is! I would rather call them power bites though:-)

1c. walnuts

1c. raisins

pinch of cinnamon

1T. honey (opt.)

Blend on high in a blender till clumps form. Press into a loaf pan, and refridgerate for an hour or so. Cut into desired sizes. We actually halved the recipe, and made 4 pieces of "fudge"

Tropic Smoothie

Tuesday night after a day of running around all day we came home and went for a walk with Kay , we had a blast singing songs and reciting our scripture from memory,we were so hot when we got back that we decided to make ourselves smoothies! It was very good and very cold, watch out you might get a brain freeze:)

2 frozen peaches

1/4 frozen mango

2 frozen bananas

1/3 c. coconut milk

1 c. ice cubes

Blend till smooth. Top with a little shredded unsweetened coconut!

Two very large glasses

Sunflower Seed Salad

Ingredients for 4 serving

-3/4 cup raw sunflower seeds
-1 spring onion
-2 tbsp fresh dill or 1-2t. dried
-1 tbsp fresh parsley or 1t. dried
-1 cucumber

dressing
-1/4 cup extra virgin olive oil
-1 lemon
-1tlb mustard (prepared)
-1 crushed garlic clove
-pinch of salt
-1/2tsp onion powder [optional]

First you have to soak the sunflower seeds for about 2 hours. Then put them in the food processor and grind them up for a few seconds [ don't powder them!] Mix it with the rest of the ingredients[dill, parsley, ] that you chopped up in small pieces and now add the cucumber and pulse till chopped, and combined. Make the dressing combining the dressing ingredients in your blender until its smooth. Add the dressing to your sunflower mixture and toss. Top the sunflower mixture onto the chilled cucumber mixture. Enjoy!

Carrot Juice

Ingredients
-6 to 8 large peeled organic carrots-1 tsp fresh grated ginger-juice of half a lemon-1tsp agave syrup-4 ice cubes
Juice carrots in your juicer and mix with the rest of the ingredients. The leftover pulp can be used to make a carrot cake or salad but you can even give it to your dog, cat, hamster or guinea pig! They will sure enjoy it

Oat Day 6

Cranberry Power Bites

1/4c. toasted sesame seeds

3/4c. toasted sunflower seeds

1c. oat flour

21/2T coconut oil

1/4c. honey

1/2t. salt

1/3c. boiling water

1/4c. dried cranberries

1/4c. dried dates chopped

1/4c. shredded unsweetened coconut

12 whole cashews

Grind the seeds in a blender, add the flour, oil, honey and salt. Remove from the blender and set aside. Clean blender, then add the berries and dates, with the boiling water. Blend until a moderately smooth paste forms. Remove.

Take the seed mixture, and roll into approx. 1in. balls. Roll into the coconut. Make an in-dent in the middle, and fill with the berry mixture. Top with a cashew. Refrigerate for 1/2 hour.

These keep very well in the freezer, or fridge!

Yield: 12 cookies

Raw Vegan GORP Truffles

1/4 c. raw sunflower seeds

1 c. oats

1/2c. chopped almonds

1/2 c. mixed dried berries

1/2 tsp. vanilla

2 T. tahini

1/4 c. almond butter

1/4c. honey

1/2 tsp. cinnamon (optional)

Mix together and form into balls. Refriderate till firm! Enjoy these yummy cookies without guilt:)

Bluberry Apricot Surfers

Here is another raw vegan recipe we brought to the baby shower. This one was an emergency brain storming recipe:-) I think they were thought up, made, named and plated with pictures taken within hmmmmm maybe 20min. before we left for the shower?!!? Oh and why the surfer name? Well as I was taking pictures of them, one of the apricots apple came un-toothpicked, and I said, oops apricot, you lost your surf board.........thus the name!

We had made these delicious raw vegan raspberry tarts ( to go with our truffles)..................our own concoction;-) But unfortunately they didn't feel like being eaten, and decided they'd rather be shattered on the floor with the beautiful glass plate that was displaying them so nicely!
Luckily I was able to snap a few pictures, and taste one before that tragic accident! Don't worry I'll post the recipe and pictures of them soon!
Hannah

1/2c. walnuts
1T. water more or less
2-3T honey
dash of cinnamon

18 dried apricots
1 apple, we used granny smith
2-3T. fresh lemon juice
18 blueberries
18 toothpicks




In a blender cream together the walnuts, water, honey and cinnamon till nice a creamy. Set aside.
Next, peel you apple, and slice into very thin slices you will have more then 18 most likely, so use the extras for something else!
Soak you apple slices in the lemon juice to prevent browning. Set aside.
Now, take you apricots and slit an opening across the top, create a little opening with the use of you fingers, and stuff about 1/2-3/4t. of you walnut filling into them.
Take a toothpick and skewer it though the blueberry/apricot and then into the apple.
Display them on a plate and your set!

Raw Gluten Free Vegan Truffles

This past week we were  invited to a friends baby shower, and were asked if we could bring a raw dish......................please enjoy our yummy creative idea. I guarantee even if you are not raw, or vegan, you will just fall in love with these delicious little balls of goodness!

Hannah

1c. almond butter or tahini

1/2c. cocoa powder

1/2c. chopped almonds or your favorite nut

1/2c.- 3/4c.  honey

1/2c. sesame seeds or unsweetened dehydrated shredded coconut

Mix together all the ingredients. And form into 1 in. balls and roll then into sesame seeds. You may need to add more cocoa powder, if you find it really hard to shape them. 

Place them on a cookie sheet and place in the fridge for a few hours, or in the freezer if you are planning on bringing them somewhere..........they soften as they get warmer:-) 

Yields: about 1 1/2 dozen