Live Fresh & Love Your Food!!

 

As we trail-blaze towards summertime, the abundance of fresh, ripe fruits and vegetables is here!!  Quit thinking about what to cook this beautiful food into hot stews and casseroles. Instead, eat them in their natural state.  There are so many things to do with raw produce. Get ready to transform your menus!  Surprise your summer dinner guest at all of the wonder that lies within these little beauties!! Here are a few of my favorite recipes!  Always use organic if possible.

Basil Berry Shake (serves 1)

1/2 cup each blueberries & blackberries (frozen is even better!)
1/2 cup fresh basil
sm. piece fresh ginger, chopped (optional)
1/2 cup almond milk
1/2 cup water
1 tbsp. hemp seed

Blend all ingredients in a vitamix or other powerful blender.  Sprinkle with bee pollen if desired!

The Ultimate Green Smoothie (serves 1)

2 handfuls of spinach
1/2 banana (frozen is even better!)
1/2 cup mango (frozen is even better!)
1/4 cup almond milk
1/2-1 cup of water (depending on desired thickness)
1 tbsp. hemp seed

Blend all ingredients in a vitamix or other powerful blender.  Sprinkle with bee pollen if desired!

Zesty Beet Juice (serves 1)

1 med. Beet, peeled
1 orange, peeled
1 radish
3 stalks celery
1/2 lemon (with peel if organic)

Juice all fruits and vegetables with a juicer.

Green Love Juice (serves 1)

1 apple
1 lemon (with peel if organic)
2-3 stalks of kale or 1/2 bunch of parsley
5-6 stalks of celery
10 basil leaves
1 med. carrot (optional, if new to green juices)

Juice all fruits and vegetables with a juicer.

Blood Orange Margaritas with Strawberry Ice (serves 2)

2 oz. good quality tequila

8 oz. fresh blood orange juice

1 lime, juiced

1 tsp. solé (read about himalayan solé solution here)

1 cup strawberries, frozen

Blend or juice frozen strawberries and spoon into an ice cube tray.  Place in the freezer while you make the cocktail.  Combine tequila, orange juice, lime juice, and solé.  Divide mixture between two margarita glasses.  Place strawberry cubes in the cocktail and enjoy!

Superfood Salad (serves 1)

2 cups fresh mixed greens
1/4 cup fresh blackberries
2 tbsp. unsweetened coconut flakes
1 tbsp. hemp seed
1 tbsp. Spirulina Crunchies (optional-www.vivapura.net)
Sprouts
1-2 tbsp. cold pressed olive oil
mineral rich salt & fresh ground pepper to taste

Combine all ingredients in a lovely bowl.  Toss with oil, salt, and pepper.  Bless and be thankful for your food!

Summer Beet & Basil Ravioli with Walnut-Pecan Parmesan (serves 2-3)

1 medium beet, peeled
1 tbsp. cold pressed olive oil
1 tbsp. lemon juice
pinch mineral rich salt

Using a mandoline, slice the beet as thin as possible while still getting a complete round (or two half rounds can be overlapped to form a whole round).
Rub and marinate the beet slices in olive oil, lemon, and salt while you prepare the filling.

1 cup fresh basil
1/4 cup raw pistachios
1/4 cup chopped dried figs
1 clove garlic, minced
2 tbsp. cold pressed olive oil
salt and pepper to taste

Puree all ingredients to a paste using a food processor.

1/2 cup each walnuts and pecans
1-2 cloves of garlic
1/4 tsp. mineral rich salt
Pulse ingredients in a food processor until fine.
To assemble, spoon a small amount of pesto onto a beet round.  Top with another beet round.  Press the edges together if desired.  Top with walnut-pecan parmesan.

Teriyaki Vegetable Jerky

2 yellow squash
2 zucchini
1 eggplant, peeled
2 red or orange bell peppers
2 tbsp. coconut nectar or agave
4 tbsp. coconut aminos or nama shoyu
2 tbsp. olive oil
1 inch. peice of ginger, peeled & chopped
1-2 cloves garlic, minced

Cut vegatables into 1/2 in. thick strips, mix well, and marinate in a bowl with remaining ingredients for 15-20 min.  Dehydrate at 105 degrees on a mesh dehydrator screen for 10 hours. (this will stay fresh in your fridge for about 3 weeks.)

Seasonal Fruit Sorbet
Fruit of choice
pinch mineral rich salt
splash fresh lemon juice

Blend all ingredients in a vitamix or other powerful blender until smooth.
You may use single fruits or combine fruits for fresh combinations.  When using frozen fruit, you can serve this sorbet immediately.
If fruit is not frozen, simply pour fruit mixture into ice cube trays and freeze.  Serve up several cubes in a fancy glass!