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Posts Tagged ‘raw’

This is how I’m squashing my chocolate craving tonight.

photo credit Oh She Glows

While this recipe considers the buckwheat optional, I chose to add it as a tribute to my partly Russian roots, and to give a little extra crunch. My Russian acupuncturist once bought me a bag, telling me it is high in iron and B vitamins, and iz gooood toooo noooorish blaaaahd.

And by now you already know how much I love the humble chia seed, bursting with fiber and omega goodness.

Need I even say anything at all on how I feel about chocolate? It borders on obsession. The darker the better, like 70% or higher.

Here I used the standard 60% bittersweet chips, a la Nestle. Because they have some sugar, I do not use any additional sweetener. If you choose to use darker chocolate, feel free to add a squirt of raw honey or agave.

Chocolate Oatmeal Freezer Cookies

  • 1.25 cups rolled oats
  • 1/2 cup chocolate chips, melted
  • 2 medium bananas
  • 2 tsp vanilla extract
  • 3 Tbsp chia seeds
  • 3 tbsp buckwheat groats
  • 2 tsp cocoa powder
  • Squirt of honey or agave (optional)
  1. Line a muffin pan with muffin liners and set aside.
  2. Roughly chop banana and mash into melted chips.
  3. Stir remaining ingredients into chocolate banana mixture and stir well until oats are coated with chocolate.
  4. Spoon mixture evenly into twelve muffin liners and freeze for about an hour, or until firm.

You can leave these in the freezer and they will stay somewhat chewy, not freezing up to a completely solid state. They definitely squash my chocolate fix any time of day or night. Usually night. Late at night. Like now.

Excuse me, I think I hear the freezer calling my name …

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This yummy sweet green treat was inspired by Earth Baby Yoga Mama. It is dairy-free, nut-free, gluten-free, raw, and absolutely delicious! It has the rich, melt-in-your-mouth decadence of chocolate, yet is super healthy. And because it’s raw, it contains all the life-giving enzymes and nutrients that are lost through the cooking process.

Spirulina is a blue-green algae found in freshwater ponds and lakes. It is very high (60%!) in complete protein, meaning it contains all eight essential amino acids. This is not so common in the plant world, so already spirulina is pretty special.

In addition, it contains high levels of beta carotene, the rare essential fatty acid gamma-linolenic acid or GLA (which is also found in breast milk), vitamin B12 (lacking in many vegetarians because it’s mainly found in animal products), iron, magnesium, trace minerals and phytonutrients. A little less than a teaspoon of spirulina (3 grams) is the nutritional equivalent of two servings of vegetables.

All this from a tiny microalgae? Amazing!

Keep reading …

Eating spirulina strengthens your immune system, helps generate new blood cells, improves cardiovascular function, supports healthy cholesterol levels, improves digestion, detoxifies the body, and reduces the risk of cancer through antioxidant protection.

Are you sold yet?

Up until now, smoothies were the main way to feature spirulina in my diet. But with the discovery of these super snacks, my horizons have been broadened and spirulina has found a new way to shine.

Raw Spirulina Super Snacks

  • a handful of raw sunflower seeds (can use your favorite type of nut instead)
  • 4 Tbsp shredded unsweetened coconut
  • 3 Tbsp raisins
  • 1 Tbsp spirulina powder
  • 1 Tbsp coconut oil
  • 1 squirt raw honey (anywhere between 1 tsp to 1 Tbsp; I used closer to 1 Tbsp)
  • 1 tsp cinnamon
  1. Pulse sunflower seeds in blender or Vita-Mix until as close to powdery as you can get them
  2. Add remaining ingredients and pulse until sticky. You may need to stop the blender and scrape down the sides a few times.
  3. Form small balls, place on a plate, then place the plate in the fridge. You can also flatten the balls to look more like cookies.
  4. Let harden a bit; will still be chewy when done, but not gooey.
  5. Enjoy! Store remainder in fridge, but rest assured, they won’t last long …

Spirulina super snacks are great for kids, but if feeding to a child under the age of 1 year, just make sure to substitute agave or maple syrup for the honey .

Honey can contain botulism spores that are lethal to infants. Adults and children over one year are safe. It’s also fine for breastfeeding moms, since the spores are killed on their journey through the GI tract, never making it into mom’s breastmilk.

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I love kale. Simply adore it. Raw, cooked, whatever. Can eat an entire bunch by myself in one sitting. And do. Often.

In the Standard American Diet (SAD for short, with good reason), you usually find kale as the garnish under a platter of fruit salad. Sad indeed.

Kale is a nutritional powerhouse. It’s a great source of fiber, calcium, lutein, iron, vitamins A, C, E and K. It does require a little more work from the jaws than many other greens, so it benefits from long, slow cooking, or if eaten raw, a significant amount of chopping.

It’s rich in the phytochemical sulforaphane, which triggers the liver to produce enzymes that detoxify cancer-causing chemicals. A 2004 study in the Journal of Nutrition showed that sulforaphane stopped breast cancer cells in their tracks.

As good ol’ Hippocrates said: “Let food be thy medicine, and thy medicine be food.”

This marinated kale salad is vegan, raw, gluten-free, dairy-free, and absolutely delicious. Plus, it’s green, and by know you already know how I feel about greens!

Preparation is also quite kid-friendly, as it involves “massaging” the greens with sea salt. Lots of fun for little hands. Ecogirl certainly enjoyed it!

It’s one of my favorite “go-to” dishes for potlucks, and it’s even better the next day.

If it lasts that long.

Marinated Kale Salad

  • two bunches kale
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1/4 cup lemon juice
  • 1 clove garlic, minced or pressed through a garlic press
  • Any chopped raw vegetables you like, such as tomato, red pepper, avocado, etc.
  1. Wash and dry kale, tearing leaves from stems. Put stems aside for another use (we chop ours into small pieces, steam, and toss into soups and stews)
  2. Chop kale leaves into a fine chiffonade or just chop into very small pieces. Place kale in large bowl
  3. Sprinkle salt over kale and “massage” leaves for a few minutes until they start to become moist
  4. In a small bowl, whisk together EVOO, lemon juice, and garlic
  5. Pour dressing over greens and mix well. Let sit for at least ten minutes. Even better if it sits overnight in fridge
  6. Just before serving, add chopped raw vegetables and mix well

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