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Tag Archives: Recipes
How to Make a Green Immune Booster Smoothie
This green smoothie was a concoction I threw together to help out a sick family member. I am very big on proper food combining and usually make sure not to mix citrus with other things, but in this case I made an exception. People who eat a lot of junk tend to have stomachs of steel anyhow, because the majority of people are used to eating all kinds of food in one sitting regardless of the fact that it may take a different set of enzymes to digest. Will go more in-depth on food combining sometime soon.
That said, I was pleasantly surprised that my stomach didn’t get queasy at all when I tested this smoothie. I added in orange juice for vitamin C, flaxseed and prunes to help elimination, bananas to slow digestion, and spirulina and alfalfa sprouts to boost immunity. Worked like a charm or at least made a difference because the next day my loved one was up and moving.
[youtube=http://www.youtube.com/watch?v=PDxbY3_wrXo]
Ingredients:
fresh squeezed organic orange (3 oranges)
4 preservative free dried prunes
3 Tablespoons of flaxseed
3 Tablespoons of spirulina
large handful of sprouts ( I think I used at least half the container)
2 ripe organic bananas
Remember when you are sick, it is not best to suppress your symptoms with a whole bunch of drugs that put a band aid on the condition but do not address the core problem. I rarely ever find myself ill, and going raw and medicine-free has taught me how to heal myself naturally and know what my body needs when I need it. Start listening more when you are sick instead of telling your body to quiet down by overloading yourself with tylenols, midols, cough syrup, etc. Rest is needed, and usually a departure from solid foods, and flushing out your colon solves a myriad of problems. At least you’ll know you got to the bottom of the real issue and will enjoy the fruits of long lasting health.
– XoXo Raw Girl
How to Make a Tangy Parasite Killa Cocktail
Caught up in my frustrated fervor to conquer parasites, I dreamed up this tangy cocktail that combines two ingredients parasites do not like: cranberry and pineapple. Besides giving parasites a run for their money, it’s also a fun late night cocktail to serve at a house party or shindig (if people still have those). Instead of getting drunk and compromising your health and your liver, why not serve up a non-alcoholic cocktail that may kill some harmful worms in your body? I’m down for the second option.
Ingredients:
2 cups diced pineapple
1/2 cup of organic unsweetened cranberry juice
1/4-1/2 cup filtered water
Wedge of lime (optional)
Blend together until smooth. A nice froth will be on top. Garnish with pineapple, squeeze in a little lime if you like, and drink up!
– XoXo Raw Girl
BEFORE COCKTAIL
(Parasite cleanses are frustrating sometimes.)
AFTER COCKTAIL
(This is how happy I will be when I finally kick some parasite but. It might be scary.)
How to Make Quick & Easy Guacamole Nori Rolls
This is one of my favorite quick and easy raw meals-on-the-go. I started to eat more seaweed when I was looking for foods that added a great deal of nutrients to my diet. Nori, quickly became my favorite seaweed, and nori rolls are an awesome way to have a burrito-like meal packed with a bunch of veggies, that doesn’t take all your time in the kitchen. Suitable for raw foodies and vegans alike. You can experiment with other variations to this recipe based on your diet: using hummus instead of guacamole, adding in sprouted or cooked quinoa, brown rice (if your a vegan), and of course playing around with the types of veggies in your roll (sprouts and zucchini are both yummy when added). These also work really well as party finger food–trust me your guests will be begging for more!
[youtube=http://www.youtube.com/watch?v=TE4S0NQpfck]
Ingredients:
(untoasted) sheets of organic Nori, 1 small beet, 1/2 small jicama, 1 carrot, bowl of organic seasonal greens, 2 ripe organic avocados, 1 tablespoon yellow curry, 1 tablespoon red pepper, 2 wedges of lemon, diced red onion (and tomatoes if preferred), capful extra virgin olive oil, sea salt to taste
For the filling:
Start by shredding your veggies in a bowl. Shred beet, jicama, and carrot then mix in with seasonal greens and add olive oil. Squeeze in the wedge of lemon, and add sea salt to taste. Give your veggies a nice sensual massage.
For the guacamole:
Cut and scoop out your two avocados into a bowl. Add in the red onions (and tomatoes if preferred). Sprinkle in the yellow curry and red pepper, squeeze a wedge of lemon, and pinch in some sea salt to taste. Use a spoon to mash up the avocados and mix until creamy.
Take a sheet of nori and spread the guacamole evenly onto the sheet. Grab a small handful of your veggie filling and layer on top of guacamole. Roll into a tight cylinder and cut in half. Use remaining veggie filling as garnish or a side salad.
Makes around 8 rolls or 2-3 servings. Enjoy!
-XoXo Raw Girl
How to Make a Mushroom Quinoa Salad
We are snowed in down here in the DC area, again!! So I managed to hook up this recipe, but didn’t dare brave the ten inches outside to get two essential ingredients that take this salad to the next level: corn and cilantro. I added them into the steps below. If you don’t know about quinoa, it is a complete protein and awesome for very active vegans because consuming it helps your muscles regenerate from intense workouts. All vegans know the first question non-veggies ask is, “Um, where do you get your protein?” Well quinoa is a bangin’ answer to that question. Check in the Raw Girl archives for an article I wrote that breaks down the wonders of quinoa.
[youtube=http://www.youtube.com/watch?v=zMtiMva-nzo]
Ingredients:
2 cups quinoa cooked or sprouted, 1 small beet shredded, 1 carrot shredded, 1/3 of a jicama shredded (can also use zucchini instead–yummy), chopped red onion, a wedge of lemon, two capfuls of extra virgin olive oil, several dashes of cumin and paprika, celtic sea salt to taste, 2 cups peeled and chopped mushrooms soaked in warm water for 10-15 minutes, a small handful of fresh cilantro, chopped, and 1 ear of non-GMO organic corn
Start by putting your mushrooms in warm water and letting them soak. If you are cooking quinoa, put it on the stove, if you sprouted it, you are ready to go. While the mushrooms are soaking and quinoa is cooking, shred your veggies adding the cilantro and shaving in raw corn as well, season with paprika, cumin, and salt, and give them a nice massage. Strain your cooked quinoa of water, and then mix into veggies until it changes color. Season mushrooms with extra virgin olive oil, salt, and thyme. Mix in mushrooms and your ready to eat.
Makes around 3-4 servings and keeps well in the fridge. Enjoy!
-XoXo Raw Girl
VEGGIE LOVE: Celery Root
If you’ve ever wandered around the grocery store looking for something new to eat but are too nervous to pick up the (sometimes scary looking) vegetable you’ve never heard of: fear no more. My new Raw Girl recruit Kenzie, is going to give you the low-down on the organic produce aisle where hidden gems can be unearthed that are worth incorporating into your diet. Welcome to Veggie Love, a Raw Girl Toxic World segment meant to share all the nutritional insights and yummy recipes of not-so-typical fruits and veggies. -XOXO Raw Girl
This week, we’re going to dive right in to the scarcely used root veggie: celery root. I was first introduced to this veggie during my time in Copenhagen, Denmark—where celery root is not hidden behind the parsnips and beets but piled high in even commercial, non-‘health food’ stores.
Celery root is literally the root of the celery plant (sometimes called Celeriac). And when the rough skin is peeled off, it is a fibrous, water rich vegetable loaded with vitamin C, vitamin B6, phosphorus, potassium, iron, calcium, magnesium, and thiamin. Vitamin C is an antioxidant that protects against cell damage, helps heal wounds and fights infections, promotes healthy bones, teeth, gums and blood vessels. Vitamin B6 makes hormones, insulin, antibodies, and cell membranes and helps maintain a steady blood pressure.
The combination of minerals in celery root support muscle contractions, a healthy nervous and immune system, strong bones, and a steady heartbeat. They also aid in cell repair, stabilize metabolic reactions and maintain oxygen levels in blood cells and muscles. Celery root is also high in dietary fiber which lowers blood cholesterol, promotes easy and slow digestion, stabilizes blood sugar, and keeps you full longer.
After all this good information it’s time to eat up!
Preparation:
Celery root stores well—up to 3 weeks unpeeled. To start, Chop the ends of the root and peel the rough skin off with a large knife. Once it’s peeled it will be a crisp white. Use some lemon juice or soak in vinegar water to prevent browning.
EAT IT RAW: Celery root has a strong nutty flavor. Shred, chop, or grate into salads for a new flavor or try this recipe…
Pink Celery Root Slaw
Veggies:
1 celery root: shredded or mandolin cut, 1 large beet: shredded, julienne peeled, or mandolin cut, 3 carrots: shredded, julienne peeled, or mandolin cut, 1 apple: shredded, julienne peeled, or mandolin cut
Dressing:
1 cup cashews: pre-soaked for 6 hours, 2 Tbs agave nectar, 2 Tbs apple cider vinegar, Juice from ½ lime, 4 Tbs filtered water (added slowly)
Make the dressing in blender or VitaMix creating your desired consistency with the water. Pour onto sliced veggies. You may have dressing left over, depending on taste.
ENJOY IT COOKED: While in Denmark, my favorite thing was to sauté the root in large circular pieces either with cinnamon or paprika and rosemary. Delicious. Celery root can also easily be added to soups, stir-fries, and any vegetable medley to add variety.
Veggie Love is meant to assist you in diversifying your diet and educate you on the benefits of your veggie choices. So get out there, experiment, and feel confident about your new veggie know-how. And please, share your knowledge; share the love.
– Kenzie, Signing in for Raw Girl
How to Make Raw Coconut Oatmeal Raisin Cookies
Need a cookie fix and don’t want to feel bad about yourself afterwards? I started making raw cookies, even when I was raw foodie without a dehydrator or any of the fabulous accesories. Yes, I was bootleg, but I still made it work and would make these same cookies and put them in the freezer as a way to solidify them. When I make them for guests, they always love them. I don’t eat them very often, because I like to keep my diet heavier on the green side. But every now and then, who doesn’t want to be a raw cookie monster and still look fly afterwards?
[youtube=http://www.youtube.com/watch?v=Vv_szUXMwO8]
Ingredients:
3 cups organic oat flour, 1 cup pre-soaked raisins (soaked in pure water), dry coconut, 1/4 to 3/8 cup of maple syrup, dash of cloves, several dashes cinnamon
Soak the raisins overnight, or leave soaking in morning and by evening they should be plump and ready to go. Put flour into mixing bowl, add in coconut, raisins, cloves, cinnamon, and maple syrup. Use the raisin water and add as needed. Make sure to not add to much, so that the mixture can become a doughy consistency. Form cookies and place on dehydrator sheet. Dry on 105-115 degrees for 2 hours. Dry longer depending on your cookie preference. Enjoy!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.
How to Make Vegan Spicy Curry Hummus :)
Hummus is one of the very few things not raw, that I still incorporate in my diet. I cook my chickpeas in a slow cooker, which heats on low around 170 degrees, so no, this not a raw hummus, but suitable for vegans, non-100% raw fooders, and fabulous people who love hummus as much as I do. If you still buy hummus in the store, be weary of the preservatives and possible industrial materials that could be lurking in your whipped concoction which may have a pasty consistency. The mission to make my own hummus started when I really went raw and became so sensitive to things that I would have immediate allergic reactions after eating something “toxic.” Store bought hummus always made me sneeze, immediately after! I make all kinds of hummus, but this is one of my favorite kinds, because I enjoy spicy dishes.
[youtube=http://www.youtube.com/watch?v=0n5gAUpYNvc]
Ingredients:
16 oz/1 lb bag of chickpeas, pre-soaked and then cooked, 1/2 cup of extra virgin olive oil, 3 Tablespoons of yellow curry, 1 tablespoon of paprika, 2 tablespoons sea salt, red pepper to suit your pepper tolerance, dash of cumin , juice of 3 organic lemons
Put all in high speed blender and blend until a creamy, thick consistency. Pour into bowl and sprinkle the top with thyme, red pepper, and any other seasonings you like. Keeps in fridge, use for wraps, salads, or as a dip. Enjoy!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.
Divinely Delicious Raw Green Goddess Yogurt
Mostly due to the fact that I heart spirulina, I created this quick raw recipe that can be used as an early morning pre or post-gym meal or dessert. For those of you who cringed at the thought of green yogurt, it’s green of course because of the spirulina, and a great way to get a nice dose of nutrition and dessert in one meal. The spirulina tends to boost my energy (even more—scary), so I try not to eat this too late in the evening.
[youtube=http://www.youtube.com/watch?v=kQ1zfdZyDCY]
Ingredients: (makes 2 servings)
2 ripe organic bananas, diced pineapple, 3 dates, 6 pitted & dried prunes (preservative free), purified water, 1 tablespoon of spirulina powder
Put all in high speed blender, add a little water and blend until a creamy, thick consistency. (Make sure not to add so much water that it beomes runny, unless you want to drink it as a juice, which is also good. I messed up in the video and had to add more dates) Pour into bowl and sprinkle with diced fruit and or shredded coconut. Enjoy!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.
Tropical Green Sunrise Smoothie
Since spirulina is my new supplement fetish, I have experimented with several morning smoothie combinations. This particular combination is divine, especially if you love tropical fruits like I do.
Ingredients:
1 Thai Coconut (will use meat and water, also can just use plain filtered water), 1/4 pineapple, 2 ripe bananas, 1 kiwi, 1/2 mango, 1 Tablespoon Spirulina
Break open your Thai coconut using a butcher knife. (If you have never done this, you may want to get help, but it’s worth the struggle.) Pour coconut water into a glass. Scoop out coconut meat and put in blender. Add in all your ingredients including the Spirulina, and pour coconut water into blender to get the fruits blending. You will probably only use about half of the glass of coconut water to blend, the rest you can drink and enjoy. Blend until smooth and drink up!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.
20 Minute Lip Smacking Vegan Pecan Pie
My Holiday Pecan Pie 🙂
My favorite thing in the world next to green juice, is dessert, so I made it a mission to master the art of creating simple, healthy, raw and vegan desserts in record time. Here is another twenty-minute pie, suitable for vegans or anyone who would like to not sacrifice the taste of their pecan pie, but are okay with letting go of the belly bulge that occurs after eating the conventional version. I made this for family, vowing to give them a healthier version that they would still enjoy. The pie disappeared quickly, and the general consensus was that this version tasted better!
Ingredients:
2 cups pecans (soaked) , 6-7 cups dates (soaked briefly), 1 pre-made crust ( I used Whole Foods 365 Whole Wheat pre-made crust), 1/2 cup organic oats, and grade B maple syrup
Put the dates in a bowl and let soak in hot water. While the dates are soaking, put your crust in the oven. During the 15 minutes or so it will take to brown your crust you are going to make your filling and topping for the pie.
Pour soft dates into high-speed blender, with some of the water. Make sure not to add too much water. Blend until a creamy, thick consistency, continuing to add water if needed.
Strain the water from your soaked pecans. Use a frying pan, and with low to medium heat, brown the oats in the pan. When the oats begin to brown, add in pecans and drizzle agave nectar on the mixture. This will be the topping for your pie.
Take our your pie crust from the oven, and pour in date filling. Spread the pecan an oat mixture evenly on the top of the pie. Let it cool, and then serve & enjoy !!!
To make a raw crust as a substitute, use the crust recipe explained in the post for the 20 minute sweet potato pie.
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.