Whats Happening in Store

Food is our Medicine!

Remember just one green soup or smoothie everyday and you are on your way.

Recipes from Saturday Demo at Namaskar.

  

CHARD SOUP.

(Will need a high speed blender like VitaMix or the NutraBullet 9000

and always look for Organic when making fresh food choices)

1 ½ c of fresh water

1 bunch of chard

1 stalk of celery

1 peeled lemon

1 garlic clove

1 -3 tomatoes (heirloom with give the most flavor)

1 avocado

Pinch of sea or Himalayan salt

Pinch of cilantro

Of course, you may add other herbs and flavors according to your taste, such as ginger, cayenne

Put the first 6 ingredients in the blender and gradually increase the speed on the blender until all ingredients have been completely incorporated.

SAVING THE AVOCADO FOR LAST

Add the cilantro, salt and avocado and whirl until smooth and creamy.

By this time, the high speed should have heated the soup to a nice warm temperature

Ready to sip and enjoy.

Take the time to feel the feeling while you eat this as your body reacts to the positive Green vibes!

 

ALL RAW TACOS

a little ahead of time prep…

You will want to soak 2 cups of walnuts for a minimum of 8 hours in clean water.

Just put the nuts in a jar, cover with water, put a lid or cheesecloth over the top and put in the refrigerator and let soak overnight or first thing in the morning to use for dinner later that day. Drain the water in a colander and rinse.

The sunflowers need to be soaked using the same method for a minimum of four hours

You can put a handful of dates in a jar, cover with your preferred drinking water, and keep on hand for adding to your nut meats or smoothies whenever you like

And the water is also a little sweetness that you can save to use for additional recipes.

1 head of soft lettuce like Boston or Red Leaf

2 cups of raw organic walnuts, soaked

1 -2 dates, also soaked in water.

1 – 3 olives (from the olive bar, not the jar)

1- 2 reconstituted in olive oil sundried tomatoes

1 – tbsp. of taco seasoning

(basically chili powder, cumin, garlic, onion powder, and paprika)

You can make your own, or get the taco packet in the natural food section of the store, as long as it does not contain silicon dioxide it will work just fine

1 -2 tomatoes, diced

I green onion, sliced

1 -2 garlic cloves

1 avocado, sliced

bunch of cilantro, rinsed, chopped

fresh corn kernels ( cut right off the cob)

1 half jalepeno

Add the walnuts, taco seasoning, dates, olives, jalepeno, garlic, sundried tomatoes to the food processor and blend until everything is well chopped and begins to stick together, resembling ground meat.

 

FOR THE SUN “CHEESE” CREAM*

1 ½ cups of sunflower seeds, soaked

2 tbsps nutritional yeast

2- 3 tbsps of apple cider vinegar, or pickle juice

I clove of garlic

a pinch of chopped dill

enough extra virgin olive oil to blend. (approx. 2 tbsps)

a pinch of Himalyan or sea salt

Put the sunflower seed, nutritional yeast, garlic, ACV in the blender or food processor and whirl until well blended and smooth, as is blends, drizzle the olive oil into the mixture until it appears creamy enough to resemble sour cream. Add the dill and salt and stir into the “cream”

(this can keep in a covered container for a few days in the ‘frige)

Assemble as you would your favorite taco:

Put the nut meat into a leaf of lettuce, dress with tomatoes, avocadoes, corn, cilantro and green onions and finish with a dollop of Sun Cream*

Can also assemble as a taco salad, and can add whatever you like mango salsa or red peppers. It’s your plate…

Enjoy!

 

Easy Spring Rolls

The rice wrappers for this recipe are found in the section next to the seaweed in your local health conscious or Asian (Vietnamese, Thailand) market and may be called rice pancakes.

This recipe will make about 16 rolls

1 package of rice wrappers

1 half head of napa cabbage, shredded

1 zucchini, julienned or shredded

1 -2 carrots, julienned or shredded

1 red pepper, julienned or shredded

1- 2 avocados, sliced

1 -2 green onion, sliced

1 package or at least 2 cups of mung bean sprouts

1 large bunch of fresh basil leaves

1 punch of fresh cilantro leaves, chopped

*2 cups of sliced strawberries, optional

Peanut sauce dipping sauce

Or Hot chili sauce

Available in the same section in the store as the Asian items like tamari and hoisin. Or you can make your own.

(You may also add some of that nut meat we made for the tacos if there is any left)

Get all of your ingredients washed and cut and set out on your work surface

Using the food processor to help with chopping may help you move faster of just pour yourself a cup of ginger tea, sip on it, chop your vegetables, take your time and enjoy the whole process. Get some one you love to help and even better!

A smooth surface for rolling will be needed, preferably a plastic cutting board, as it tends to stick to the wood one

Get a shallow container, like a plate or pie pan and put some water in it.

Dip one sheet into the water, lay onto your rolling surface.

Begin to assemble in the top third of the roll.

If you are using strawberries, put that on first. Then lay the basil leaves along the top and begin to assemble the vegetables on top of the basil leaf on the leaving the avocado for the top, sprinkle with green onions and cilantro. Be careful to just add a little bit of veggie goodies at a time so that you don’t break the wrapper.

Pick up the back of the wrapper and tuck it over all of the vegetables. Fold in the sides and continue to tuck and roll. The moist wrapper will stick to itself. And voila!

See how the strawberry is what you see against the basil leaf, looking all pretty and good enough to eat.

Serve with dipping sauce.

You may dip into prepared peanut sauce or hot chili sauce or

If you wanna make some Peanut Sauce

3 tbsps of natural peanut butter

½ cup of hot water

a little piece of ginger

1 clove of garlic

a dash or two of tamari or liquid aminos

1 tbsp of maple syrup

the juice of one lime

blended well, may add a little more water to get a smooth consistency.

sprinkle chopped scallion on top

 

or Hot Sweet Chili Sauce

¼ cup of rice wine vinegar

½ cup of hot water

2 tbs. of maple syrup

1 lime, juiced

1 tsp. minced garlic

1 tsp. red chili pepper

1 tbs. sesame oil

blend all ingredients and sprinkle with chopped scallions

Each sauce recipe makes about a cup of sauce.

THE DESSERT

Chocolate Avocado Pudding Tart

This made about 18 mini muffins.

Could also be one 9 inch pie or one dozen large muffin portions.

 

Crust

1 c. of dates

1 c. of slivered almonds

1 tsp of vanilla (extract or a few seeds from the bean)

2 tbsp. raw cacoa

So easy. Just put into the food processor and blend until it becomes sticky.

Press the mixture, about a tsp. into a muffin pan with cupcake liners or springform pan coated with coconut oil.

Let sit in the refrigerator while we assemble the scrumptious pudding and coconut cream

Pudding

4 avocadoes

1 tbsp. vanilla extract

1/3 cup of maple syrup and 2 tbsps. of agave

¼ cup of raw cacoa

*1 cup of vegan dk. Chocolate chips, melted

put the chips in a stainless steel bowl and set atop a pot of boiling water, stir as it begins to melt and then turn off the heat on the pot. Let sit until room temperature

*the chocolate chips are optional, you can leave that out if you don’t want to add anything heated at all. But it adds a lovely richness to the chocolate. All up to you!

Put the avocadoes, vanilla, cacoa, and sweeteners in the processor and blend until creamy. Then add the melted chocolate chips and blend a little more.

Add a dollop of pudding to the muffin cups or spread across your springform pan.

Let set in the freezer overnight.

8 hours at least

Cream

1 can of coconut milk

1 tsp. of vanilla

¼ tsp of almond or hazelnut* optional

Put the can of coconut milk in the refrigerator to set overnight as well.

When ready to serve.

Slice the strawberries, put a little agave and or maple on top and a dash of almond extract and let sit while you assemble.

Take the muffins out of the liners and put into the bottom of the serving dish

Let it get to room temperature

While you open the can of coconut milk and scoop out the cream that has gathered at the top of the can. Put that cream in the food processor, add a tsp. of vanilla and a touch of maple syrup and whirl and whirl until creamy.

~Leave the milk in the bottom for something else, like your soup or smoothie.~

Put a scoop of cream on top of the pudding and top with a strawberry or two…. or three

If making one pudding pie; spread the cream across top of the pudding pie and let sit until ready to serve, release the springform pan and add the strawberries right before presentation so they don’t have a chance to dissolve the whole pie.

Keeps nicely in the refrigerator, if you want to set it there while you enjoy dinner with your family and friends and then put the strawberries on when ready to serve

Or if you want to save a piece for yourself for a little later.

We call that Cooks Treat!

 Not overly sweet, just a nice ending to your dinner with none of that “Ishouldaoughtnadonethat” feeling at the end.

 

It’s 2016

Let’s eat more green

And keep our insides Clean!

Don’t die it

Live it

And Enjoy Your Food!