Here is a delicious kale dish. Eat it with a high quality protein dish.
It's my favorite veggie dish right now.
Kale with Julienned Carrots and Shiitake Mushrooms
Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unrefined coconut oil
2 bunches dinosaur kale -- stemmed and chopped
6 large carrots -- peeled and julienned
6 medium shiitake mushrooms -- sliced thinly
Melt the coconut oil in a warmed pan.
Once you have peeled and julienned the carrots add them to the pan with the shiitake mushrooms. Cover and cook while you wash and chop the kale.
Add the kale to the pan and add a little salt and pepper. Stir and cover for about 3 minutes.
Serve with a protein dish.
Description:
"Nourishing and comforting"
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NOTES : Kale has more absorbable calcium than dairy products.
Saturday, November 19, 2011
Thursday, October 6, 2011
My take on Moussaka
I have been eating dairy and eggs again after about six months of being totally vegan and mostly raw. I would say about 80% raw and 20% cooked. Well now I'm just vegetarian and it seems to be working well for me.
I would love to hear feedback from some of you regarding these recipes and if you've tried any of them and which ones worked for you and which didn't.
Anyway, here is my Veggie Moussaka.
Shobhan's Vegetarian Moussaka
Recipe By : Shobhan
Serving Size : 8 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes -- chopped skined and seeded
2 large onion -- chopped
1 teaspoon cumin
1/2 teaspoon cinammon
3 lge eggplant -- sliced and browned on either side
3/4 pound green beans -- sliced and blanched
1/2 cauliflower -- chopped finely
1 pound mushrooms -- chopped
4 ounces cheese Gruyere or Monterey Jack -- grated
1/4 cup spelt flour
4 ounces butter
milk
Set the oven to 375 degrees. Fry 1 onion for 5 minutes then add the tomatoes, cook for about 30 mins - make sure some of the liquid has dried up. Add the cinammon and cumin. Then set aside. While this is cooking in another pan you can brown the eggplant and blanch the green beans. Set everything aside.
In another pan saute the onion cook for 3 minutes and add the mushrooms, cook for about 5 minutes or until most of the liquid evaporates from the mushrooms. Then add the cauliflower and cook for another 3 - 5 minutes. Then add this mixture to the tomato and onion mixture and add in the green beans.
In a large glass baking dish place slices of eggplant on the bottom and then a layer of the vegetales - use all the veggie mixture., then add another layer of eggplant. Now you have to make the sauce.
Melt the butter in a small pan and add the flour. Mix well and turn off heat for a few moments. Then whisk in about 2 cups of milk Turn the heat back onto medium and stir constantly until it thickens. Add 1oz of the grated cheese and mix into the sauce. If using unsalted butter you may want to use a little salt. Allow the sauce to thicken and boil for about 20 seconds. Once it thickens and boils you can pour it over the last layer of eggplant. Then add the rest of the grated cheese and place in the oven for 45 minutes and then remove from the oven and place under the grill or 2 minutes to brown. Serve with a green salad.
- - - - - - - - - - - - - - - - - - -
I would love to hear feedback from some of you regarding these recipes and if you've tried any of them and which ones worked for you and which didn't.
Anyway, here is my Veggie Moussaka.
Shobhan's Vegetarian Moussaka
Recipe By : Shobhan
Serving Size : 8 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes -- chopped skined and seeded
2 large onion -- chopped
1 teaspoon cumin
1/2 teaspoon cinammon
3 lge eggplant -- sliced and browned on either side
3/4 pound green beans -- sliced and blanched
1/2 cauliflower -- chopped finely
1 pound mushrooms -- chopped
4 ounces cheese Gruyere or Monterey Jack -- grated
1/4 cup spelt flour
4 ounces butter
milk
Set the oven to 375 degrees. Fry 1 onion for 5 minutes then add the tomatoes, cook for about 30 mins - make sure some of the liquid has dried up. Add the cinammon and cumin. Then set aside. While this is cooking in another pan you can brown the eggplant and blanch the green beans. Set everything aside.
In another pan saute the onion cook for 3 minutes and add the mushrooms, cook for about 5 minutes or until most of the liquid evaporates from the mushrooms. Then add the cauliflower and cook for another 3 - 5 minutes. Then add this mixture to the tomato and onion mixture and add in the green beans.
In a large glass baking dish place slices of eggplant on the bottom and then a layer of the vegetales - use all the veggie mixture., then add another layer of eggplant. Now you have to make the sauce.
Melt the butter in a small pan and add the flour. Mix well and turn off heat for a few moments. Then whisk in about 2 cups of milk Turn the heat back onto medium and stir constantly until it thickens. Add 1oz of the grated cheese and mix into the sauce. If using unsalted butter you may want to use a little salt. Allow the sauce to thicken and boil for about 20 seconds. Once it thickens and boils you can pour it over the last layer of eggplant. Then add the rest of the grated cheese and place in the oven for 45 minutes and then remove from the oven and place under the grill or 2 minutes to brown. Serve with a green salad.
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Sunday, August 21, 2011
Super Amazing Carob Brazil Nut Fudge
This is my take on a recipe I found in Gabriel Cousen's book Rainbow Green Diet. His recipe was different from mine, but the idea is the same and it works really well. Try this for am amazing sweet treat that is sweetened only with 2 dried apricots. You might think like I did that this couldn't possibly be sweet enough......wrong! This is perfectly sweet enough, however, if it doesn't taste sweet enough for your palate add a drop or two of stevia.
Divine Carob Treat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Brazil nuts soaked for at least 5 hours
2 dried apricot -- soaked with nuts
1/2 cup coconut oil
1/2 teaspoon vanilla essence
1/8 teaspoon african bird pepper or cayenne
1/4 teaspoon salt
1 cup carob
Place all the ingredients in the bowl of your food processor and blend together.
Once its all blended and smooth, place into a brownie pan and smooth it out and then cut into small squares.
Place it in the fridge or for even quicker setting the freezer. In the freeser it will take about 5 - 10 minutes to set and in the fridge mabe 30 minutes.
Carob is a legume. It tastes almost exactly the same as chocolate but is more healthy and has non of the caffeine that chocolate has.. Carob is high in vitamin B1 and B2 and also is high in vitamin A. It is said to relieve diarrhea and also help with nausea and vomiting
Divine Carob Treat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Brazil nuts soaked for at least 5 hours
2 dried apricot -- soaked with nuts
1/2 cup coconut oil
1/2 teaspoon vanilla essence
1/8 teaspoon african bird pepper or cayenne
1/4 teaspoon salt
1 cup carob
Place all the ingredients in the bowl of your food processor and blend together.
Once its all blended and smooth, place into a brownie pan and smooth it out and then cut into small squares.
Place it in the fridge or for even quicker setting the freezer. In the freeser it will take about 5 - 10 minutes to set and in the fridge mabe 30 minutes.
Carob is a legume. It tastes almost exactly the same as chocolate but is more healthy and has non of the caffeine that chocolate has.. Carob is high in vitamin B1 and B2 and also is high in vitamin A. It is said to relieve diarrhea and also help with nausea and vomiting
Thursday, July 28, 2011
New morning shake recipe
Hi there, this is a new recipe that I have developed. This way you can add some veggies to your morning drink. Also if you don't live here in lovely California where we can buy whole coconuts this recipe allows one to enjoy the benefits of coconut without having to open one with a machete every day!! (my husband is pleased about this, after many months of chopping them open every morning). This is similar in nutritonal value and will keep you full for at least 2 hours and maybe more.
Chef Shobhan's latest morning wake-up shake
1 banana
1 cup spinach
2 tablespoons (US tablespoons) spirulina or chlorella
1 tablespoon raw cacao nibs or whole beans
1 tablespoon unrefined coconut oil
1 tablespoon grated coconut
1 pinch cayenne (optional)
1 pint coconut water
Place everything in the blender and blend until smooth. You can easily double this. This recipe is for one person.
Coconut is anti-microbial, anti-fungal, anti-bacterial and it's an anti-oxidant. Not to mention coconut has lauric acid which is only found in mothers milk or coconut! It also contains caprylic acid and capric acid.
Chef Shobhan's latest morning wake-up shake
1 banana
1 cup spinach
2 tablespoons (US tablespoons) spirulina or chlorella
1 tablespoon raw cacao nibs or whole beans
1 tablespoon unrefined coconut oil
1 tablespoon grated coconut
1 pinch cayenne (optional)
1 pint coconut water
Place everything in the blender and blend until smooth. You can easily double this. This recipe is for one person.
Coconut is anti-microbial, anti-fungal, anti-bacterial and it's an anti-oxidant. Not to mention coconut has lauric acid which is only found in mothers milk or coconut! It also contains caprylic acid and capric acid.
Sunday, July 10, 2011
Chocolate Blueberries and Hazelnuts
Here is a recipe that a client of mine passed on to me. You can do it with any fruit or nuts you desire. It is really a great way of making your own chocolate treat and it's more healthy than buying it from the store.
Enjoy this amazing treat as a dessert or a healthy snack.
Chocolate Blueberries and Hazelnuts
Serving Size : 0 Preparation Time :0:05 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
coconut nectar or crystals or stevia to taste
4 tablespoons raw powdered cacao
1/4 cup unrefined raw coconut oil
1/2 cup blueberries -- washed
1/4 cup hazelnuts -- ground into small pieces in food processor
Place the coconut oil in a small saucepan and melt. Do not boil, keep the heat low.
Add the cacao and stir in and then add the sweetener of your choice until it tastes sweet enough.
Depending on your taste either add the blueberries and hazelnuts together in a small dish or do them separately, its easiest if you use some unbleached parchment paper to set the chocolate mixture on. Then pour the coconut cacao mixture over the berries and nuts making sure that they are covered.
Place in the fridge for between thirty minutes to one hour and let them set hard.
Remove from fridge and eat as a dessert or sweet treat or snack.
Description:
"yummy yummy yummy"
NOTES : Coconut oil is really amazing, it can be heated to higher heats than olive oil and it sets hard in temperatures below 72 degrees. Coconut is anti-microbial, anti-fungal, anti-bacterial, and anti-viral. Also it contains lauric acid. The only other thing that contains lauric acid it mothers milk.
Enjoy this amazing treat as a dessert or a healthy snack.
Chocolate Blueberries and Hazelnuts
Serving Size : 0 Preparation Time :0:05 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
coconut nectar or crystals or stevia to taste
4 tablespoons raw powdered cacao
1/4 cup unrefined raw coconut oil
1/2 cup blueberries -- washed
1/4 cup hazelnuts -- ground into small pieces in food processor
Place the coconut oil in a small saucepan and melt. Do not boil, keep the heat low.
Add the cacao and stir in and then add the sweetener of your choice until it tastes sweet enough.
Depending on your taste either add the blueberries and hazelnuts together in a small dish or do them separately, its easiest if you use some unbleached parchment paper to set the chocolate mixture on. Then pour the coconut cacao mixture over the berries and nuts making sure that they are covered.
Place in the fridge for between thirty minutes to one hour and let them set hard.
Remove from fridge and eat as a dessert or sweet treat or snack.
Description:
"yummy yummy yummy"
NOTES : Coconut oil is really amazing, it can be heated to higher heats than olive oil and it sets hard in temperatures below 72 degrees. Coconut is anti-microbial, anti-fungal, anti-bacterial, and anti-viral. Also it contains lauric acid. The only other thing that contains lauric acid it mothers milk.
Saturday, May 28, 2011
Raw Buckwheat Granola
Here is a recipe I have refined for the past few months. You can buy some versions of this at the health food store, but they are all very sweet and often with agave. This one is not sweetened and I find it very fulfilling and sweet enough with a drop of stevia in the almond milk and a banana.
Buckwheat Granola
Recipe By : Chef Shobhan
Serving Size : 10 - 15 Preparation Time :0:05 mins (sprouting time 2-3 days)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups raw buckwheat groats -- sprouted
1 1/2 cups pumpkin seeds -- sprouted
1 1/2 cups sunflower seeds -- sprouted
1 cup chopped almonds -- sprouted and dehydrated
Soak the buckwheat groats overnight, then begin rinsing them twice a day for the next 24 hours. After that leave them without water covered in a colandar for another 8 to 24 hours or until little sprouts are growing out of them.
Soak the pumpkin seeds and sunflower seeds overnight on the night before the buckwheat will be sprouted.
Mix all the seeds together with the buckwheat and spread on teflex sheets in your dehydrator. Dehydrate overnight or for about 8 hours. When the seeds and buckwheat are dry, pour them into a large mason jar with a lid.
Add the chopped almonds and mix.
Serve with almond milk and your favorite chopped fruit. My personal favorite is banana, but you can use any fruit you like.
Description:
"Crunchy filling and power packed"
NOTES : This breakfast is very filling and will keep you full for between 3 and 4 hours at least.
Buckwheat Granola
Recipe By : Chef Shobhan
Serving Size : 10 - 15 Preparation Time :0:05 mins (sprouting time 2-3 days)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups raw buckwheat groats -- sprouted
1 1/2 cups pumpkin seeds -- sprouted
1 1/2 cups sunflower seeds -- sprouted
1 cup chopped almonds -- sprouted and dehydrated
Soak the buckwheat groats overnight, then begin rinsing them twice a day for the next 24 hours. After that leave them without water covered in a colandar for another 8 to 24 hours or until little sprouts are growing out of them.
Soak the pumpkin seeds and sunflower seeds overnight on the night before the buckwheat will be sprouted.
Mix all the seeds together with the buckwheat and spread on teflex sheets in your dehydrator. Dehydrate overnight or for about 8 hours. When the seeds and buckwheat are dry, pour them into a large mason jar with a lid.
Add the chopped almonds and mix.
Serve with almond milk and your favorite chopped fruit. My personal favorite is banana, but you can use any fruit you like.
Description:
"Crunchy filling and power packed"
NOTES : This breakfast is very filling and will keep you full for between 3 and 4 hours at least.
Thursday, April 7, 2011
Almond Milk
Here is my recipe for Almond milk, its delicious and extremely nourishing.
Enjoy experimenting with this milk. You can use it exactly as you would use cows milk.
Almond Milk
Recipe By : Chef Shobhan
Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups raw almonds -- soaked overnight
6 cups pure filtered water -- some people like it creamier than others the more water the less creamy
2 dates
2 drops stevia
Strain almonds and rinse them after soaking. Place in blender with 7 cups water and blend until smooth.
Using a nut milk bag,(you cna buy one online) or a dish cloth strain the almonds and squeeze out all the milk. Set the pulp aside for future use - you can freeze it.
Place the milk back in the blender and add in the dates and stevia. Blend again till smooth.
Chill and use as you would cows milk. This milk tasts better!!
Description:
"Creamy and delicious cows milk substitute"
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NOTES : Almonds are the most nutrient dense nut. They are very high in calcium and many other minerals. The milk alkalizes your blood.
Enjoy experimenting with this milk. You can use it exactly as you would use cows milk.
Almond Milk
Recipe By : Chef Shobhan
Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups raw almonds -- soaked overnight
6 cups pure filtered water -- some people like it creamier than others the more water the less creamy
2 dates
2 drops stevia
Strain almonds and rinse them after soaking. Place in blender with 7 cups water and blend until smooth.
Using a nut milk bag,(you cna buy one online) or a dish cloth strain the almonds and squeeze out all the milk. Set the pulp aside for future use - you can freeze it.
Place the milk back in the blender and add in the dates and stevia. Blend again till smooth.
Chill and use as you would cows milk. This milk tasts better!!
Description:
"Creamy and delicious cows milk substitute"
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NOTES : Almonds are the most nutrient dense nut. They are very high in calcium and many other minerals. The milk alkalizes your blood.
Sunday, April 3, 2011
Red Cabbage Blueberry and Pumpkin Seed Salad with Chipotle Balsamic Dressing
I'm so sorry I haven't posted for so long. I got extremely busy with recipe testing for a raw dessert business possibility that I have totally neglected my blog for a couple of months. But now I am back with a new recipe that I think you will all enjoy. I have to say that I am not doing the raw diet anymore, but I am still vegetarian. I found that being raw was great and I still do mainly raw foods, but I wanted to have a little more freedom with what I was eating. Also we inherited some chickens and they lay eggs all the time and I just kept thinking............wow a quiche with fresh eggs would be amazing.........so a week ago I made a fantastic quiche with spinach and mushrooms. It was very enjoyable. I have to say that eating cooked food does usually feel very heavy and that is probably why I am still about 70% raw. I feel that if I can eat 2 large salads everyday then I am doing really well.
Red Cabbage Blueberry and Pumpkin Seed Salad with Chipotle Balsamic Dressing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium red cabbage -- shredded
1 cup blueberries -- rinsed
1/2 cup pumpkin seeds -- soaked overnight and dehydrated (optional)
Dressings
1 small chipotle chile -- soaked in hot water for at least an hour
1/2 cup balsamic vinegar
1/2 cup olive oil
Shred the cabbage and then add the blueberries and pumpkin seeds. Toss to blend everything well.
Take the seeds and stalk out of the chipotle and place in the blender with the vinegar and olive oil. Blend until creamy.
Pour as much as you require over the salad and place in the fridge for at least an hour then serve. It can be served on its own or as a side dish. I really like this as a main course on its own.
NOTES : Red cabbage is very high in antioxidants. also it is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein
Red Cabbage Blueberry and Pumpkin Seed Salad with Chipotle Balsamic Dressing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium red cabbage -- shredded
1 cup blueberries -- rinsed
1/2 cup pumpkin seeds -- soaked overnight and dehydrated (optional)
Dressings
1 small chipotle chile -- soaked in hot water for at least an hour
1/2 cup balsamic vinegar
1/2 cup olive oil
Shred the cabbage and then add the blueberries and pumpkin seeds. Toss to blend everything well.
Take the seeds and stalk out of the chipotle and place in the blender with the vinegar and olive oil. Blend until creamy.
Pour as much as you require over the salad and place in the fridge for at least an hour then serve. It can be served on its own or as a side dish. I really like this as a main course on its own.
NOTES : Red cabbage is very high in antioxidants. also it is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein
Sunday, January 30, 2011
Raw Coconut Creme Pie
Here is a recipe that was inspired by the Cafe Gratitude recipe for Coconut Cream Pie. This one is a little different, but just a delicious.
I am now not so sure I want to do the Gabriel Cousens phase 1 diet. I am really happy with my diet right now. I could still lose my little belly, but I don't think I am ready to go there quite yet with a strict diet. I was lucky enough to be given a juicer a week or so ago, so I am juicing a lot of kale, cucumbers, ginger, carrots and celery and numerous other veggies. People keep saying to me that I look amazing, so this diet must be doing something good!
Anyway hope you are all doing well and staying with whatever diets you are choosing.
Here it my Coconut Creme Pie
Coconut Creme Pie
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the crust
1 1/2 cups shredded coconut meat
1/2 cup macadamia nuts
3 dates
1/8 teaspoon salt
1/2 teaspoon vanilla essence
For the Filling
1 whole young coconut
1 ounce irish moss seaweed -- soaked overnight
1 teaspoon vanilla essence
4 tablespoons raw coconut nectar sweetner
2 dates
3 tablespoons lecitin
1/3 cup coconut oil (raw and organic)
shredded coconut and mangoes for garnish
In a food processor blend the coconut with the macadamia nuts and add the dates in pieces slowly to the mixture while its blending.
Place the mixture into a pie pan with a removable bottom (can't think of the name of them right now). Push the mixture down into the pan so that it covers the bottom and sides too.
To prepare the filling open your coconut and place the coconut water into the blender with the soaked Irish Moss. Blend this together and then add the meat of the coconut, dates, coconut sweetner and vanilla essence. Then add the lecitin and the coconut oil and blend till smooth.
Place this mixture into the pie pan and place in the fridge for at least an hour. When ready to serve sprinkle with shredded dry coconut and your favorite tropical fruit.
Description:
"delightful"
I am now not so sure I want to do the Gabriel Cousens phase 1 diet. I am really happy with my diet right now. I could still lose my little belly, but I don't think I am ready to go there quite yet with a strict diet. I was lucky enough to be given a juicer a week or so ago, so I am juicing a lot of kale, cucumbers, ginger, carrots and celery and numerous other veggies. People keep saying to me that I look amazing, so this diet must be doing something good!
Anyway hope you are all doing well and staying with whatever diets you are choosing.
Here it my Coconut Creme Pie
Coconut Creme Pie
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the crust
1 1/2 cups shredded coconut meat
1/2 cup macadamia nuts
3 dates
1/8 teaspoon salt
1/2 teaspoon vanilla essence
For the Filling
1 whole young coconut
1 ounce irish moss seaweed -- soaked overnight
1 teaspoon vanilla essence
4 tablespoons raw coconut nectar sweetner
2 dates
3 tablespoons lecitin
1/3 cup coconut oil (raw and organic)
shredded coconut and mangoes for garnish
In a food processor blend the coconut with the macadamia nuts and add the dates in pieces slowly to the mixture while its blending.
Place the mixture into a pie pan with a removable bottom (can't think of the name of them right now). Push the mixture down into the pan so that it covers the bottom and sides too.
To prepare the filling open your coconut and place the coconut water into the blender with the soaked Irish Moss. Blend this together and then add the meat of the coconut, dates, coconut sweetner and vanilla essence. Then add the lecitin and the coconut oil and blend till smooth.
Place this mixture into the pie pan and place in the fridge for at least an hour. When ready to serve sprinkle with shredded dry coconut and your favorite tropical fruit.
Description:
"delightful"
Sunday, January 16, 2011
Spinach Daikon Olive Salad with Creamy Brazil Nut Dressing
Hello everyone, today I'm giving you a lovely recipe that will fill you up and is very nutritious. I am still about 90% raw and some days 100%. I feel much better than I did a few months ago and I think I am really suited to this lifestyle. My eyes are so clear and so is my skin and most of my aches and pains have cleared up. It is my intention to do this for the whole of 2011 (and probably the rest of my life). In february I am going to do the Gabriel Cousens Phase 1 Rainbow Green Live Food. (For those of you who don't know who Gabriel Cousens is, he is Raw Food Guru and an MD. He has a place called Tree of Life Rejuvenation Center. People go there to rid themselves of diabetes and other chronic diseases.)This means no fruit or anything with any type of sweetener except stevia and also no coconut water!!! I feel that this will be the ultimate cleanse and I'm excited to do it, but a little apprehensive at the idea of no fruit at all. Anyway I'll keep you posted as to when I'm starting.
Here is the Spinach Daikon Recipe.
Spinach Daikon and Olive Salad
Recipe By : Chef Shobhan
Serving Size : Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spinach -- washed
1/2 cup olives (your favorite type) -- cut into halves or quarters
1 ripe tomato -- cut into small pieces
1 cup daikon radish -- sliced and peeled cut into 1/4's
Mix all ingredients together in a large salad bowl.
Top with brazil nut dressing. Serve.
NOTES : Daikon is a wonderful digestive help. It has been found to contain enzymes similar to those in our own digestive tracts. It is also a powerful anti-cancer vegetable. It has also been shown to be a decongestant and a diuretic.
Here is the recipe for the Creamy Brazil Nut Dressing.
*
Brazil Nut Dressing
Recipe By : Chef Shobhan
Serving Size : Preparation Time :0:05
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Brazil nuts
2 teaspoons miso paste (your favorite type)
water
Place nuts and miso in the blender, cover with water. The thickness will vary according to how much water you put it. The less water added the more thick it will be.
Add your desired amount of water, I find the best amount is just covering the nuts.
Blend until creamy. Add more water if it's too thick.
Serve over spinach or massaged kale.
NOTES : Brazil nuts are very high in Selenium. Miso is a probiotic.
Here is the Spinach Daikon Recipe.
Spinach Daikon and Olive Salad
Recipe By : Chef Shobhan
Serving Size : Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spinach -- washed
1/2 cup olives (your favorite type) -- cut into halves or quarters
1 ripe tomato -- cut into small pieces
1 cup daikon radish -- sliced and peeled cut into 1/4's
Mix all ingredients together in a large salad bowl.
Top with brazil nut dressing. Serve.
NOTES : Daikon is a wonderful digestive help. It has been found to contain enzymes similar to those in our own digestive tracts. It is also a powerful anti-cancer vegetable. It has also been shown to be a decongestant and a diuretic.
Here is the recipe for the Creamy Brazil Nut Dressing.
*
Brazil Nut Dressing
Recipe By : Chef Shobhan
Serving Size : Preparation Time :0:05
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Brazil nuts
2 teaspoons miso paste (your favorite type)
water
Place nuts and miso in the blender, cover with water. The thickness will vary according to how much water you put it. The less water added the more thick it will be.
Add your desired amount of water, I find the best amount is just covering the nuts.
Blend until creamy. Add more water if it's too thick.
Serve over spinach or massaged kale.
NOTES : Brazil nuts are very high in Selenium. Miso is a probiotic.
Saturday, January 1, 2011
Amazing Macadamia Coconut Drink
Well I've arrived back from the UK safely and I managed to not get caught up in the delays and snow storms of Europe. I didn't manage to stay vegan and raw for that time, but I did stay vegetarian. I was so looking forward to returning home to eating vegan and raw foods again. Ive been experimenting with some new recipes, all of which will be posted here very soon. Here is the drink I made for seeing in the new year, which I ended up sleeping through. I have now not had an alcoholic drink for over a year!! And I am so happy that alcohol is no longer something I drink. If you think about it, imagine what ingredients may be in the alcoholic drinks - after all - there is no list of ingredients. So I'm thinking it probably has lots of weird chemicals in it and also probably some genetically modified ones too.............another reason to not consume alcohol. So here ia an amazing drink that you can have instead of alcohol for a celebration.
Macadamia Coconut Dream
1 cup Macadamia nuts
1 whole coconut
12 oz pure water
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon ginger juice
2 dates
2 drops stevia
Place the nuts and coconut water, meat, pure water and spices in a blender. Blend until smooth.
Place most of the liquid into a large bowl. Reserve about 1 cup of the liquid in the blender and add the dates and stevia. Blend until smooth. Then add to the rest of the milk and mix in. Adjust flavorings to your taste and serve chilled.
Macadamia nuts are high in potassium, phosphorus and magnesium. They contain monounsaturated fats which in some studies have been shown to lower cholesterol. So do not be afraid of this divine nut. Fats eaten in moderation and good for the body. Every cell in the body is lined with fat, so we all need fat in our diets.
Macadamia Coconut Dream
1 cup Macadamia nuts
1 whole coconut
12 oz pure water
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon ginger juice
2 dates
2 drops stevia
Place the nuts and coconut water, meat, pure water and spices in a blender. Blend until smooth.
Place most of the liquid into a large bowl. Reserve about 1 cup of the liquid in the blender and add the dates and stevia. Blend until smooth. Then add to the rest of the milk and mix in. Adjust flavorings to your taste and serve chilled.
Macadamia nuts are high in potassium, phosphorus and magnesium. They contain monounsaturated fats which in some studies have been shown to lower cholesterol. So do not be afraid of this divine nut. Fats eaten in moderation and good for the body. Every cell in the body is lined with fat, so we all need fat in our diets.
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