 |
 |
| This free printable recipe card customized with Smilebox |
Happy Valentines Day! Treats to share with a loved one!
doTerra Essential Oil Online Class and Holiday Sale
Celebrate the Season with the Gift of Health!
When: Friday, December 17
Where: Online- Essential oil order goes in on December 17th to be shipped to you in time for Christmas!
Watch: Dr. David Hill presents “Frankincense the King of Oils” @
http://www.builddoterra.com/
A 45 minute presentation on the amazing properties and uses of Frankincense essential oil. Dr. Hill has been researching the many uses of Frankincense essential oil, and has written a book about it. It’s a real treat to listen to him talk about essential oils, and his passion for Frankincense shines through. I love hearing him speak, and always learn something new!
See the doTerra Catalog at http://www.mydoterra.com/julia/ located on the bottom right hand side of my website,
and pick your favorite oils for gift giving and for your family.
Next: Contact me and I will do your order by hand because I want to give you a gift…
My gift to you, is you get my wholesale price! That is a 25% discount on retail prices (plus s &h).
And to celebrate the season, doTerra is giving us a gift as well:
With every $200 of oils and product you buy, you will recieve a free bottle of Frankincense essential oil (a $93 retail value)!
The oil of the month is Wintergreen, order in December and recieve a 10% discount!
Happy Holidays!
Julia Holt
~ Essential Oils In Every Home!~
Essential Living Foods Thanksgiving Recipes
Dear Friends and Loved Ones!
Happy Thanksgiving! Here are a few fun recipes to try out… pick a favorite, and see what you think! (Make a big beautiful salad to go with these!)
I have been using essential oils in my cooking this year and I absolutely love it, so they are included in my recipes. Feel free to omit, substitute, add and play with these 
Love, Julia
~~~~~~~~~~~~
Turkey Cutlets
3 T. Flax meal + 4 T. flax seeds soaked in 1/4 c. water
2 C. yam or pumpkin or carrots grated (can use any grated vegetable you have on hand)
1 C. sunflower seeds soaked & ground
1/4 C onions chopped fine
2 C. Celery chopped fine
2 T. dried parsley
2 c. soaked pecans
4 T. red pepper chopped fine
2 t. nama shoyu (optional if cutting down on salty)
1/2 c. tahini ( if you don’t have tahini then use sesame seeds )
1 T olive oil
1 clove minced garlic
1 t. powdered rosemary
1/2 t. powdered thyme
1/2 t. powdered sage
1 t. sea salt
2 dates
4-6 fresh basil leaves
1 T. lemon juice
1 T. grated beet
1 T. grated ginger
1/4 t. cayenne or 1 jalapeno
2 drops doTerra Rosemary EO
3 drops doTerra Lemon EO
Process all wet ingredients, (nama shoyu, tahini olive oil garlic dates,
lemon j., beet, ginger) then put in bowl and set aside. Add grated items
into bowl. Process nuts & rest of seasonings and add to bowl along with
soaked flax. Make patties, sprinkle with paprika, and dehydrate for 10 hours or till mostly dry.
Serve with mushroom gravy and mashed potatoes, cranberry sauce and a side salad. To make a loaf, dehydrate for 14-18 hours.
Variation: Add some chopped dried tomatoes
~~~~~~~~~~
Mashed “Potatoes”
6 C chopped cauliflower
1/2 cup cashews
2 cloves garlic
1/4 cup olive oil
Salt and Pepper to taste
Spike All Purpose Seasoning to taste
Process cauliflower, cashews and garlic in a food processor with “S” blade, chop until “grainy”.
In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower,
stirring and tossing until coated and warmed to 105 degrees. Serve with Mushroom Gravy.
~~~~~~~~~~~~~
Creamy Mushroom Gravy
1/2 ounce dried porcini mushrooms, soaked in 1/2 cup warm water about 20 minutes
1 cup fresh crimini mushrooms, chopped
1 cup ground cashews or almonds (ground into a flour)
Juice of 1/2 lemon
1 tablespoon fresh thyme or 1/4 t. dried
1 tablespoon fresh sage or 1/4 t. dried
1 drop each of doTerra Lemon EO, and Rosemary or Thyme EO
Sea salt to taste
Remove porcini mushrooms from soaking water and place in a high speed blender. [Reserve the soaking water the puree]. Add remaining ingredients – nut flour, water, lemon juice, fresh thyme and sage, and sea salt to taste – to the blender and blend until smooth and creamy. Add doTerra EO’s and mix well.
~~~~~~~~~~
Cranberry Sauce
2 C fresh cranberries
1 orange, chopped
1 apple, chopped
1 C dates, chopped
1 small piece of ginger, grated
1/2 cup pineapple, chopped
1-2 drops doTerra Wild Orange EO
Water for consistency if needed
In a processor: Add cranberries, orange, apple, , grated ginger, pineapple and dates and process until chunky texture. Add doTerra Lemon EO. Mix well. Add chopped pecans. Serve.
~~~~~~~~~~~~~
WALDORF PATE for Thanksgiving Turkey Dip
I got the idea and picture of using the pepper for the turkey face from The Happy Raw Kitchen’s blog. Brilliant!
http://thehappyrawkitchen.blogspot.com/2009/11/raw-vegan-turkey.html
1 Cup walnuts, soaked, rinsed and drained – grind in food processor, set aside in bowl.
2 red apples, cored and in chunks
2 long stalks celery, chopped
2 carrots, chopped
4 scallions
1 Tbsp honey
1 Tbsp oil
1 tsp salt
1/2 lemon, juice of and 1-2 drops of doTerra Lemon EO
1/2 lime, juice of and 1-2 drops of doTerra Lime EO
2 Tbsp sunflower seeds, ground
1 Tbsp nutritional yeast
1 tsp dried Italian herbs
1 Tbsp fresh parsley
Mix altogether in a food processor ’till a creamy pate texture. Strain off some of the excess liquid and shape into a round turkey body.
Cut into finger food strips: Yellow and Orange Bell Peppers, Carrot Sticks, Celery Sticks, sliced broccoli, olives, Radish, Purple Cabbage. And arrange to make the colorful turkey tail. Use a yellow pepper chunk head and neck, sesame seeds for the eyes, yellow triangle for the beak, red pepper carved into a tear drop for the turkey gobble neck.
~~~~~~~~~~
Wild Mushroom Stuffing
This raw stuffing recipe will complete your raw food holiday menu. If
you have a dehydrator, or an oven that can be set to 100º F, this dish
will be even more authentic in both taste and appearance. Otherwise,
serve your raw food stuffing as a side dish or over lettuce.
To begin, marinate in dehydrator or warm oven in a metal bowl for at least 15 minutes:
1 cup fresh mushrooms, chopped
1/2 cup celery, chopped
1 onion, chopped
2 clove minced garlic in the following marinade :
¼ cup olive oil
¼ cup braggs
1 tbsp apple cider vinegar
In a bowl of warm water, reconstitute 1 cup of dried mushrooms. Set aside.
Next, blend in a food processor:
1 cup raw walnuts
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
When the mixture has taken on a fine texture, add to it:
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp chopped thyme
1 ½ tbsps fresh rosemary, chopped finely
2 tbsps fresh chopped parsley
½ tsp dried sage
1-2 drops each of doTerra Rosemary, Lemon, Thyme EO
Pulse until it begins to come together, like a nut pate. Add a little of the mushroom liquid to get it moving. Mix this with:
1 ½ cups grated carrot
3/4 cup zucchini, chopped into cubes
Add the marinated mushroom mix, using or reserving liquid depending on how “wet” you want the stuffing to be.
Next, coarsely chop:
1 cup dried mushrooms (variety or shitake), reconstituted in warm water & patted dry
½ cup pecans
½ cup raisins
Add the chopped mushrooms, nuts and raisins to the stuffing, chopping in some additional parsley sprigs.
Adjust Salt and Pepper
Dehydrate or place in a warm oven in a large metal bowl (take out your racks and use your dehydrator as an oven) 30 minutes or until warmed.
~~~~~~~~~~~
Stuffed Mushrooms
1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste
1 drop doTerra Rosemary EO
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to a pesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
~~~~~~~~~
APPLE-BUTTERNUT SQUASH SOUP
10 apples, cored
1 lg. butternut squash, peeled
2 oranges, peeled
1 lemon, peeled
1 med. red onion, peeled
3 C almond milk
1-1/2 C pumpkin seeds
1 bunch parsley
1/4 C tarragon, dried
2 drops each doTerra Lemon EO and Wild Orange EO
• In a vitamix blender, combine all ingredients and process thoroughly, and allow to gently warm on the stove or in the mixer.
~~~~~~~~~~~
SWEET POTATOES
2 – 3 sweet potatoes (or yams)
1 C coconut, dried
2 apples
1/4 C ginger root
4 lemons juiced
2 oranges, juiced
1 C walnuts, chopped fine
2 drops each of doTerra Wild Orange EO and doTera Lemon EO (variation: doTerra On Guard EO)
• Chop sweet potatoes, apples, and ginger, and run through Champion juicer with blank plate. (Alternatively, grate sweet potatoes, apples, and ginger).
• Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange juices, and chopped walnuts.
• Mix thoroughly
~~~~~~~~~~~~~~~~~
CHAMPAGNE REJUVELAC
To make champagne rejuvelac the rejuvelac must be covered with a tight fitting lid during fermentation. In this way, CO2 gas created during fermentation remains in the finished drink, causing bubbles.
1 C whole millet
1 T raisins
• Sprout millet for 24 hours, then rinse and drain well.
• In a mortar, lightly pound the millet with a pestle, to bruise the grains.
• Place the sprouted millet in a large jar.
• Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C)
• Add 1 T raisins.
• Tightly close the jar with an airtight lid.
• Ferment for 2 to 3 days, shaking the jar gently once each day.
Strain.Chill.
Variation: Add 2-3 drops of one doTerra Essential Oil of choice (Lemon, Lime, Wild Orange)
Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor.
~~~~~~~~~~~
Pumpkin Pie with Cinnamon Cranberry Pecan Crust
Cinnamon Cranberry Pecan Crust
Makes 2 cups
2 cups pecans, soaked and dried
1 cup dried cranberries, fruit sweetened
1 Tablespoon grade B pure maple syrup, or agave nectar
Pinch Sea salt
1 drop doTerra cinnamon essential oil
INSTRUCTIONS
Process pecans and cranberries in a food processor until meal texture.
Add remaining ingredients and pulse chop. Do not over-process to avoid
turning the mixture into butter. Press mixture into a greased 10 inch spring
form pan. Crust can go up on the sides in a rudimentary fashion. Keep
thickness even throughout. Set aside or freeze until ready to fill with
Pumpkin Pie Filling.
Pumpkin Pie Filling
1 cup cashews, soaked
1 cup coconut meat
2 cups carrot juice
3/4 cup agave nectar
3/4 cup raw virgin coconut oil
1/3 cup dates ground into a paste
1 T. vanilla extract
1 T. ground cinnamon
2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground cloves
3/4 t. sea salt
2-3 drops of doTerra On Guard or Holiday Joy EO
In Vita Mix or high speed blender, blend all the filling ingredients until completely smooth. Fill the crust while the filling is still at room temperature. Place the pies in the freezer to set.
~~~~~~~~~
Happy Apple Crumble Pie
Crumble:
2 cups soaked (30 minutes), rinsed and patted dry walnuts (can use almonds)
6-8 pitted dates
1/2 cup shredded coconut
2 heaping t. cinnamon
2 drops doTerra On Guard or Cinnamon EO
Process until well mixed and crumbly, set aside.
Apple Mixture:
Dice into little chunks 6 apples (organic gala and granny smith are good)
you can process them into chunks as well, but dicing them make them pretty.
Apple Sauce: process one apple into a sauce, add a dash of olive oil, 1 t. vanilla, 2 T. cinnamon (or more to taste), a dash of nutmeg, a pinch of ginger, 1/2 c. raisins or 4 dates to sweeten, 1/2 lemon juiced, and 1-2 drops doTerra Lemon EO, and 1-2 drop doTerra On Guard EO, or 2-3 drops of doTerra Holiday Joy
Mix with diced apples.
Assemble:
Layer 1: 1/2 crumble on bottom of pie plate, and gently press in evenly
Layer 2: apple mixture
Layer 3: rest of crumble on top
Chill to set.
~~~~~~~~~~~~
Key Lime Pie
Macadamia Crust
2 cups raw macadamia nuts
1 cup shredded, unsweetened dry coconut
1 Tablespoon lime zest
2 Tablespoons lime juice
Seeds from 1/2 vanilla bean pod, or 2 teaspoons vanilla extract
1 teaspoon sea salt
1 drop doTerra Lime EO
4 packets stevia (or can use more agave, however too much will make it runny)
2 tablespoons agave nectar
1 Tablespoon macadamia oil or other nut oil (olive is fine)- this is for oiling the pan. Can also use wax paper instead.
Place the nuts and the processor bowl in the freezer to chill for a few minutes. Once chilled, place all of the ingredients except the oil in the processor bowl and pulse until well combined, but still a bit chunky. Be careful not to over-process or the nuts will become oily. Lightly oil pie pan with removable bottom with the nut oil. If using pie pan without removable bottom, line the pan with overhanging plastic wrap, and skip oiling them. Gently press dough into pie pan evenly. Wrap in plastic and place in freezer to chill until firm.
Lime Mousse:
5 ripe avocados, peeled and pitted
1/2 cup lime juice + 2-3 drops doTerra Lime EO
1/4 cup packed lime zest (from 6 limes)
2 Tablespoons coconut butter
Seeds from 1/2 vanilla bean, or 2 Tablespoons vanilla extract
1/2 cup agave nectar
1/2 teaspoon sea salt
5 packets stevia, or to taste (or can add more agave, however too much will make it runny)
In a food processor, process all the mousse ingredients except the stevia until smooth. Add stevia (or agave) to taste and process.
Use the overhanging edges of the plastic wrap to carefully pull pie crust from
the pie shell (or push the bottom if using a pan with a removable
bottom). Replace back in the pie pan and fill the pie shell with the mousse, cover with wax paper.
Fill the pie shell with the Lime mousse, cover with wax paper, parchment, or plastic wrap (surface will discolor while setting), and chill in the fridge or freezer. Plastic wrap will peel off easily once it is set.
If you freeze the pie, let defrost for 15 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~
Lemon Whip Cream
Makes 2 cups
1 packed cup young coconut meat
1 cup soaked cashews
1/2 cup virgin coconut oil
1/2 cup coconut water
1/4 cup agave nectar
1 teaspoon vanilla
4 drops doterra Lemon EO
Pinch Sea salt
INSTRUCTIONS
Blend all ingredients in a high-speed blender until creamy. Freeze to firm. Top pies when ready to serve.
http://www.mydoterra.com/julia
https://twitter.com/juliaintheraw
Earth’s crammed with heaven
and every bush is burning
but only he who sees
takes off his shoes
–Elizabeth Barrett Browning
101 Green Drink Recipes!
When I first started eating green smoothies, I had ONE recipe that I made religiously. Just getting something that GREEN into me was rather daring! Now I absolutely LOVE my greens and they are a major player in my diet!
My green smoothie guru is Victoria Boutenko www.rawfamily.com She teaches that our green drinks should consist of 60% fruit and 40% green.
I have since experimented with adding wild greens, herbs, and doTerra Essential oils to my smoothies. It has raised my green drinks to a whole new level! Many people who have objected to the stronger tasting greens like Kale, have liked adding Lemon Essential Oil… they say it helps with the “lawn clippings in a cup” taste, when they are first learning how to love the deeper greens.
By adding herbs and essential oils to my green drinks I have created a powerhouse of healing in each cup. A trifecta of health.
Herbs are the foods that your organs and tissues use to nourish and rebuild, and essential oils are the living medicine that addresses inflammation, virus’, bacteria, and fungus.
Herbs that I have included:
Red Raspberry tea or Nettle tea for the liquid
Powdered Nettle
Fresh Comfrey Leaf
Mallow
Purslane
Plantain
Dandilion Leaf
Some of the essential oils that I have added (one or two drops is all it takes):
Wild Orange
Lemon
Citrus Bliss
On Guard
Cinnamon
Ginger
Peppermint
Lavender
Basil
Oregano
www.mydoterra.com/julia to order doTerra essential oils
So here it is! (drumroll)
As promised, my collection of green smoothies! Some are my own, and the rest are ones that I have collected in my journeys. I hope it will help you understand the 60%fruit/40% greens concept. These beautiful green smoothies help you alkalize, and are a helpful tool to breaking bad habits and putting healthy habits in their place.
Enjoy!
~~~~~~~~~~~~
Recipe #1
2-3 cups of greens of your choice,
2 cups papaya,
2 oranges
1-2 drops doTerra Wild Orange Essential Oil (opt)
No water necessary
Recipe #2
1 handful lettuce leaves
1 handful mint
3 bananas
2 cups water
Recipe #3
4-5 kale leaves
3 apples
1/2 lemon juiced
1-2 drops doTerra Lemon Essential Oil (opt)
2 cups of water
Recipe #4
3-4 stalks celery
2 ripe persimmons
1 banana
1 -2 cups water
Recipe #5
1/2 head romaine lettuce,
1 cup pineapple,
1 large mango,
1-inch fresh ginger
1 drop Wild Orange essential oil (opt)
Recipe #6
2 -3 cups of your favorite grapes
1 handful parsley
2 handfuls of baby Spinach
2 cups of water
1 drop doTerra Wild Orange essential oil (opt)
Recipe #7
1 cup pineapple
1 banana
2 sticks of celery
1 handful of your favorite leafy greens
Recipe #8
1/2 avocado
1/2 capsicum
one small onion
2 cloves garlic
one chilli
2 handfuls black cabbage
1 drop doTerra Basil essential oil (opt)
2 cups water
Recipe #9
3 bananas
a cup of papaya
4 big handfuls of baby spinach
1-2 drops Wild Orange essential oil
2 cups of water
Recipe #10
2 bananas
1 apple
1 pear
2 handfuls of parsley
2 big handfuls of kale
2 cups of water
Recipe #11
1 large dragon fruit
2 bananas
1 handful of parsley
1 small bunch of bok choy
2 cups of water
Recipe #12
3 bananas
3 huge handfuls of baby spinach
2 cups of water
Recipe #13
2 bananas
1 dragon fruit
2 huge handfuls of baby spinach
2 cups of water
Recipe #14
2 bananas
1 apple
1 pear
2 handfuls of parsley
2 big handfuls of kale
2 cups of water
Recipe #15
1 large dragon fruit
2 bananas
1 handful of parsley
1 small bunch of bok choy
2 cups of water
Recipe #16
4 large ripe bananas
2 large handfuls of kale
1 small handful of parsley
1 handful of baby spinach
2 cups of water
Recipe #17
1 apple
1 pear
2 bananas
1 1/2 cups of kale
1 stalk of celery
2 cups of water
Recipe #18
2 cups of papaya
1 banana
2 cups of leafy greens of your choice
2 cups of water
Recipe #19
3 cups of mango
1/2 medium sized romaine lettuce
1 cup of water
Recipe #20
1/2 pint raspberries (fresh or frozen)
1/2 pint blueberries
2 bananas
3 big handfuls of baby spinach
2 cups of water
Recipe #21
1 apple
1 peach
1 nectarine
1 carrot
1/4 avocado
1 lemon (without peel or seeds)
Then filled the blender (Vita mix) with
parsley
romaine lettuce
chard
1 cup of water
Recipe #22
Handful each of
kale,
parsley,
mesclun
1 celery stick
pineapple
1 banana.
2 cups water
Recipe #23
1 cup papaya
1 orange
1/2 head romaine
1 big lovely bunch of red grapes.
two stalks of celery
2 cups water
Recipe #24
1 bunch coriander,
1 apple,
1″ginger
1 banana
1 cup water
Recipe #25
2 handfuls baby spinach,
1 celery stick,
1 handful parsley,
1 Granny Smith apple
1/4 tsp ginger powder
2 cups water
Recipe #26
3 handfuls baby spinach
2 celery stalks & leaves,
1 cup water,
1 green apple,
1 frozen lady finger banana
a quarter of fresh pineapple
Recipe #27
2 handfuls of carrot tops
2 stalks of celery
1 handful of sunflower sprouts
3 big red lettuce leafs
1 serving of aloe vera dried gel (from “Good Cause Wellness”)
3 bananas
2 cups water
Recipe #28
2 handfuls of baby spinach
2 kale leaves
1 serving of aloe vera dried gel
1 Granny Smith apple
2 oranges
1 cup of water
Recipe #29
3 big green lettuce leaves
1 handful of sunflower sprouts
2 handfuls of baby spinach
1 serving of aloe vera
6-7 big strawberries
1 handful of blueberries
1 cup of water
Recipe #30
2 bananas
6-7 strawberries
1 tablespoon of fresh aloe vera
half a Cos lettuce
1 cup water
Recipe #31
4 large ripe bananas,
2 large handfuls of kale,
1 small handful of parsley,
1 handful of baby spinach and
2 cups of water
Recipe #32
1 apple
1 pear
2 bananas
1 1/2 cups of kale
1 stalk of celery
2 cups of water
Recipe #33
2 cups of papaya
1 banana
2 cups of leafy greens of your choice
2 cups of water
Recipe #34
3 cups of mango
1/2 medium sized romaine lettuce
1 cup of water
Recipe #35
1/2 pint raspberries (fresh or frozen)
1/2 pint blueberries
2 bananas
3 big handfuls of baby spinach
2 cups of water
Recipe #36
3 bananas
3 huge handfuls of baby spinach
2 cups of water.
Recipe #37
2 bananas
1 dragon fruit
2 huge handfuls of baby spinach
2 cups of water.
Recipe #38
1 handful of dandelion greens
1 handful parsley,
1 handful spinach,
1 banana,
1 orange
1 cup frozen raspberries
Recipe #39
lots of kale
juice from several lemonades (or lemons if unavailable)
1″ square or ginger, finely chopped
big dollop of honey
generous slosh of sugar cane juice
1-3 tsp of coconut oil
bit of water
Recipe #40
3 bananas
1 cup of papaya,
4 big handfuls of baby spinach
2 cups of water
Recipe #41
1 cup spinach,
1/2 inch ginger,
1 lemon,
1 cucumber,
2 celery
2 pears
1 cup water
Recipe #42
1/2 avocado
1/2 capsicum
one small onion
2 cloves garlic
one chilli
2 handfuls black cabbage
2 cups water
Recipe #43
Half a head of green leaf lettuce
2 bananas
juice from 2 tangelos
1/2 a bag of frozen mangoes
1 pear
1 cup of water
Recipe #44
1 banana
Handful of Strawberries
Large Handful of Spinach
Dab of Water
Recipe #45
3-4 celery sticks
50 cent piece of grated ginger
1-2 apple or banana or pear (varied to what felt right that day)
2 cups water
Recipe #46
1/2 cos lettuce,
1 apple
1 banana
1 cup dandelion greens
1 celery stick
1tablespoon of soaked chia seeds
Recipe #47
1 lime
1 celery stick
1 cucumber
1 apple
1/2 ginger
1 garlic clove
parsley
mint
comfrey
dandelion
spinach or mushroom plant
brahmi
basil
coriander
asparagus
fenugreek sprouts
tumeric
water
Recipe #48
4 very ripe persimmons
1 stalk of celery
1 handful of baby spinach
1 handful of dill
2 cups of water
Recipe #49
1 Large Pear
1″ ginger
4 leaves of Romaine
1/2 a frozen banana
Recipe #50
1/2 banana
1/2 pear
juice of half an orange
about a cup of parsley
Recipe #51
2 large handfuls of spinach (organic)
2 large handfuls of mixed baby greens (organic)
.5 cup alfalfa sprouts
1 Tbsp chia seeds
1 Tbsp flax seeds
2 slices of whole pineapple
1 small banana
1 cup water
Recipe #52
2 bananas,
2 cups spinach,
a stalk of celery and
2 cups of water
Recipe #53
spinach–4 or 5 fists full
cucumber–1 big or 2 small
(frozen) green grapes–1 cup
water–1/2c to 1c
Recipe #54
3 bananas
1/2 a bunch of fresh dill
2 celery stalks
1/2 bunch of bok choy
2 cups water
Recipe #55
one-half bunch of the following:
dandelion
parsley
cilantro
kale
red russian kale
5 stalks of celery
1 mango
about 10 strawberry
1 pear
gel of whole aloe vera leaf
a pinch of homemade green powder
1/4 cup water
a few … frozen grapes
garnished with
broccoli sprouts and bee pollen
Recipe #56
1 orange,
1/2 head romaine lettuce
1 bunch red grapes
two stalks of celery
Recipe #57
3 handfuls of mixed baby spinach and
celery stalks & leaves,
1 cup water, 1 green apple,
1 frozen lady finger banana
and about a quarter of fresh pineapple
Recipe #58
1 punnet of strawberries,
2 pears
3 small handfuls of baby spinach,
1 bunch of Chinese bok choy and
2 cups of water
Recipe #59
1 handful of spinach (organic)
1 handful of romaine (organic)
1/2 ounce of Mint leaves (organic) or more if you like it really
minty
3/4 or 1 pound of strawberries (organic)
1 banana (organic)
1 cup of filtered water
Recipe #60
2 large glasses of water
2 large handfuls of baby spinach
bunch of parsley
little bit of kale
banana
pineapple
papaya
mango
plus 1 tsp flax oil
Recipe #61
1 apple
1 peach
1 nectarine
1 carrot
1/4 avocado
1 lemon (without peel or seeds)
Then filled the blender (Vita mix) with
parsley
romaine lettuce
chard
1 cup water
Recipe #62
Handful each of
kale, parsley,
mesclun
celery,
1 cup freshly squeezed pineapple juice,
1 banana.
1 cop water
Recipe #63
2 bananas
3 large spinach leaves
1/2 bunch mint
1 tsp maca
1 tsp soaked chia seeds
1 tsp goji berries (they give the smoothie lovely little pink flecks!)
1 date
1 cup water
Recipe #64
2 bananas
1/2 cup raspberries
1 pear
2 big handfuls baby spinach
1 tsp flax seed oil
1 cup water
Recipe #65
2 cups water
3-4 frozen or fresh bananas
3-4 yellow mangoes
1 cups raspberries
1 cup organic red grapes
5-6 or more kale leafs
some mint leafs
1 cup water
Recipe #66
2 oranges
1 lemon
1 bunch of fresh mint
1 bunch of a mixture of greens; spinach, parsley, kale
stevia to sweeten to taste.
Recipe #67
1 bunch bok choy,
1 banana,
1 pear,
6 strawberries,
celery
1 tablespoon of flaxseed oil
1 cup water
Recipe #68
Dandelion greens
Mango
2 bananas
8 romaine leaves
2 cups ice cold water
1 tablespoon raw cacao nibs _________________
Recipe #68
Strawberry Shake
Basic Hemp Seed Mylk
1 cup hemp seeds
4 cups of water
1/4 teaspoon vanilla
1 teaspoon honey
Blend fully – strain in a nut bag or muslin
(You can save the pulp and dehydrate it for hemp flour.)
Add 3 frozen bananas, and large handful of strawberries for a delicious strawberry shake!
Recipe # 69
Chai Smoothie
Make Chai Chutney and store in refrigerator:
Chai Spice Chutney
2 Tbl raw carob powder
1 Tbl cinnamon
1 tsp nutmeg
1/4 cup minced ginger
1/2 cup olive oil
1 Tbl vanilla extract optional.
Combine well in a blender! Store in a jar and keep in the refrigerator. Makes about 2 3/4 cups.
- by Juliano, Raw: The Uncook Book
BLEND
1 cup frozen banana
1 cup frozen berries
1/2 cup maple syrup.
ADD
1 T Chai Chutney
Blend until thick and creamy, and drink immediately.
Recipe #70
David Wolfe’s Best Smoothie Ever
This drink is created in two parts. First, create a tea. You can either make a sun tea (soak the herbs in the sun, in a glass container with pure water, for 24 hours) or heat pure water (do not boil) with the herbs in it for 20 minutes.
Ingredients to make 1.5 liters of tea
8 tablespoons of pau d’arco (South American herb a.k.a. lapacho; use dried powder or shavings)
3 tablespoons of cat’s claw (South American herb; use dried powder or shavings)
1 raw vanilla bean (diced)
1 handful of wolfberries (dried raisin-like fruit)
Now prepare the base. The base ingredients should be combined in a blender.
Ingredients for the base
20 cacao beans (preferably peeled; yes, this is raw chocolate)
10 raw cashews
3-5 tablespoons of maca (powdered root from Peru)
3-5 tablespoons of Agave cactus nectar (raw sweetener, similar to honey)
3 tablespoons of hempseed oil
3-5 tablespoons of coconut oil or butter
2-3 pinches of sea salt (preferably Celtic sea salt)
2-3 sprinkles of cinnamon
Strain away the herbs and pour the warm tea into the base. Once this has been mixed, blend until smooth. You should have a foamy, warm chocolate drink that will explode every taste sensation!
- by David “Avocado” Wolfe
Recipe #71
Green Julep or Raw Mojito (use lime)
Use fresh ingredients
2 sprigs of mint 3″ long
1 handful of wheatgrass
2 apples cored and chopped
2 fresh squeezed lemons (juice) or limes
small handful of any greens: lambs quarter’s, dandelion, lettuce
4 cups filtered water
1 tsp. Matcha Tea Greens powder
Maple syrup, agave to taste 2-3 TBSP, or a few drops of stevia extract
Blend
all in a blender, strain through a nut-milk bag. Pour into a pitcher
with more whole mint leaves and ice. Serve ice cold with at least one
mint leaf in each glass! So refreshing. I am making ice cubes with the
mix so it doesn’t get diluted on these hot days. Of course you will
need to adjust amounts, especially the mint and sweetener.Enjoy!
Recipe #72
Choco-Maca Milkshake
2 brazil nuts
1 cup almond milk
1 quarter cup dates
2 tablespoons cacao nibs
2 tablespoons cacao powder
1 teaspoon maca root powder
1. Blend on high until dates and nuts are liquefied.
2. Add 1 cup of ice (or more) and blend again until frosty Hot Breakfast Porridge
2 cups chia seeds
1/4 cup coconut flour
1/4 cup coconut milk powder
1/4 cup maca powder
1/4 cup cacao or carob powder or an additional 1/4 cup coconut milk powder
1/4 cup cacao nibs
1 cup goji berries (or dried fruit of your choice)
1 tsp. vanilla beans (inside scrapings only) or 1 Tbs. vanilla bean powder (whole bean ground)
2 tsp. cinnamon powder
1 tsp. himalayan salt crystals
sweetener of choice (stevia, honey, maple syrup, etc.)
Mix everything together in a bowl except sweetener.
Pour into a 16 oz. glass jar and store until you are ready to use.
Mix 1/4 cup of mixture with about 1 cup of very hot water.
Stir well and let sit for 1 minute.
Top with almond milk and your favorite sweetener.
Enjoy anytime of day!
Recipe # 73
Happy Cilantro Detox Smoothie:
1 Pink Grapefruit
1 Cucumber
1 bunch Cilantro
1 Lime, washed
1 cup Pineapple
Agave Nectar or stevia to taste
1 t. Vanilla Extract
½ t. Cinnamon
Pinch of salt
Directions
In a blender, (Vitamix if you have one) throw a pink peeled
grapefruit, peeled cucumber, lots and lots and lots of cilantro – like
half a bunch, a lime, pineapple, agave nectar or stevia, vanilla
extract, cinnamon, and pinch of salt.
Recipe # 74
Shrek’s Smoothie:
1 peeled orange
2 cups organic baby spinach
1 young thai coconut (meat and milk) chilled
Blend until bright green.
Recipe # 75
Got BlueBerry’s?:
1 young thai coconut
hand full of greens (if desired)
2 cups frozen blueberries
This smoothie is wonderful! We eat this one with or without greens.. I
personally like a handful of greens in mine!
Recipe # 76
Green Banana
1 Banana
2 cups organic baby spinach
2 cups filtered cold water
Recipe # 77
Victoria Boutenko’s Favorite
Blend well:
6 leaves of red leaf lettuce
1/4 bunch of fresh basil
1/2 lime (juiced)
1/2 red onion
2 celery sticks
1/4 avocado
2 cups of water
Recipe #78
Sergei Boutenko’s Favorite
Blend well:
5 kale leaves (green)
1/2 bunch of fresh dill
1/2 lime (juiced)
3 cloves garlic
1/4 cup sundried tomatoes
2 cups of water
Recipe #79
Ginger Blaster!
2 cups juiced apples
1 finger length ginger, juiced
1 lemon, juiced
Pinch of Cayenne
Blend and drink.
Recipe #80
Kale and Banana Smoothie
2 bananas
2 tablespoons hulled hemp seed
1 bag of frozen blue berries
2.5 cups pure water
1 teaspoon super foods of choice (optional)
5 leafs of kale
Put all ingredients in a high speed blender .Add enough water so that all ingredients are covered. Blend well. You may want to add a little more water if you like your smoothie thinner.
Recipe #81
Arugula Lettuce and Pear
1 banana
2-3 pears
2 tablespoons hulled hemp seed
1 bag of frozen raspberries
2.5 cups pure water
1 teaspoon super foods of choice
small bunch of arugula lettuce leafs
Liquid stevia to taste
Put all ingredients in a high speed blender. Add enough water so that all ingredients are covered. Blend well. Drink.
Recipe #82
Dandelion and Apple Smoothie
1 bunch dandelion greens
1 lemon (peeled)
2 large apples
1 banana
2 teaspoons flax seeds (optional)Spring or distilled water
Blend and add enough water to cover all ingredients. Add a banana for creaminess if desired.
Recipe #83
Carrot Ginger Smoothie
1 bunch of carrots with some of its greens
1 avocado
1/2 lemon
About 1/3 inch fresh ginger
Pinch of sea salt and cayenne pepper and Spring or distilled water. Blend and drink.
Recipe #84
Basic Balance
Victoria Boutenko
1 mango
1 cup kale
1 cup water
Recipe #85
Rocket Fuel Smoothie
Victoria Boutenko
2 cups green or red seedless grapes
3 golden kiwis, peeled
1 ripe orange, peeled, seeds removed
1 small leaf of aloe vera, with skin
5 leaves red leaf lettuce
2 cups water
Recipe #86
Morning Zing Smoothie
Victoria Boutenko
½ bunch dandelion greens
2 stalks celery
½ inch fresh ginger root
2 peaches
½ pineapple
Yields 2 quarts
Recipe # 87
Parsley Passion Smoothie
Sergei Boutenko
1 bunch fresh parsley
1 cucumber, peeled
1 Fuji apple
1 ripe banana
1–2 cups water
Recipe #88
Victoria’s Favorite Dark Green
Victoria Boutenko
1 bunch dandelion greens
4 Roma tomatoes
3 cups water
Yields 2 quarts
Recipe #89
Heavy Metals Be Gone
Valya Boutenko
1 bunch cilantro
2 cups stinging nettles
1 bunch fresh parsley
3 stalks celery
1 lemon, juiced
2 mangoes
Yields 2 quarts
Recipe # 90
Green Smoothie Monster
Victoria Boutenko
4 leaves kale, stems removed
4 leaves chard, stems removed
½ bunch fresh parsley
1 leaf aloe vera
½ bunch dandelion greens
3 pears
1 banana
3 cups water
Recipe #91
Dark Green Love
Victoria Boutenko
1 bunch dandelion greens
1 medium cucumber
3 cups water
Yields 2 quarts
Recipe # 92
O-mega Aphrodisiac
Victoria Boutenko
3 cups wild purslane
1 small watermelon
3 limes, juiced
Yields 2 quarts
Recipe #93
Revitalizing Energizer Smoothie
Victoria Boutenko
6 young grape leaves (they contain resveratrol, which triggers longevity genes)
3 leaves dinosaur kale, stems removed
2 mangoes
1 pint strawberries
2 cups orange juice
Yields 1 quart
Recipe #94
Summer Splendor Smoothie
Sergei Boutenko
4 leaves chard, stems removed
3 stalks celery
1 head fresh parsley
6 apricots
3 peaches
½ vanilla bean
Recipe #95
“Bitter Delight” Cocktail
Victoria Boutenko
1 large leaf aloe vera, with skin
4 leaves chard, stems removed
3 cups chickweed
1 banana
1 peach
1 pear
Recipe #96
Miner’s Lettuce Smoothie
Sergei Boutenko
3 cups wild crafted miner’s lettuce (wild edible)
2 ripe pears
½ pint blueberries
2 cups water
Yields 2 quarts
Recipe #97
Coco-Tango
Sergei Boutenko
Thai coconut, meat and water
5 leaves kale, stems removed
2 nectarines
2 peaches
1 mango
Yields 2 quarts
Recipe # 98
The Laughing Gorilla
Valya Boutenko
½ head romaine lettuce
2 ripe bananas, peeled and frozen
2 oranges, peeled, seeds removed
1 mango
2 cups water
Yields 2 quarts
Warning: consumption of smoothie may
result in spontaneously occurring, extremely
contagious gorilla laughter
Recipe #99
Emerald Applesauce
4-5 apples
1 bunch fresh parsley
½ inch fresh ginger root
Yields 3 cups
Recipe #100
The Pear-fect Smoothie
2 d’Anjou pears
7 leaves purple kale, stems removed
1 leaf aloe vera
1 banana
Yields 2 cups
Recipe #101
Make Your Own Green Smoothie Recipe
The best green smoothie recipe is the one you make yourself. It’s very easy and the options are endless. Just have a ratio of about 60% fruits and 40% greens (or try some wild greens such as nettles or dandelions) and your smoothie will always be delicious. If not sweet enough, add some liquid. You’ll hardly taste the greens.
Ingredients
1 bunch green leafy vegetable of choice (40% of total)
Fruit of choice (60% of total)
1-2 Bananas or 1 avocado to emulsify (make creamy)
ginger, lemon, parsley or, stevia to taste
Directions
Put all ingredients in your blender. Add clean water to cover all ingredients. Blend and drink immediately.
Stepping Into The Unknown
“When you have come to the edge of all the light you have, and step into the darkness of the unknown. Believe that one of the two will happen to you, either you’ll find something solid to stand on, or you’ll be taught how to fly!” ~Richard Bach
Do you want me to tell you something really subversive? Love is everything it’s cracked up to be. That’s why people are so cynical about it. . . . It really is worth fighting for, being brave for, risking everything for. And the trouble is, if you don’t risk anything, you risk even more.– Erica Jong
Doing Great Things~ from my brother
There’s something to be said for honest hard work, as well as living within your means.
The politics surrounding economic and social circumstances are just that: POLITICS. I’ll take a line from an 80′s song: “you really can’t rely on what they tell you for effect”. So what we have is politicians that present a “crisis” or “injustice” and then tell people that they are the solution. That’s a thinly veiled attempt at “congressman job security”, disguised as compassionate public service. The politicians that create victims and then offer to be their champions actually hold those people in contempt. We’re just pawns.
The Book of Mormon warned us about this tactic throughout (mostly) the book of Alma, and it wears many faces. The philosophy that “you were robbed” coupled with “take from the rich and give to the poor” has consistently failed over and over again throughout history. Not only has it failed, but has spun off into devastating wars and genocide when left unchecked. The old saying about “teaching a man to fish” is not a cliche, it’s an axiom.
Ezra Taft Benson talked about this in the context of the Atonement: “The Lord works from the inside out. The world works from outside in. The world would take people out of the slums. Christ takes the slums out of the people, and then they take themselves out of the slums. The world would mold men by changing their environment. Christ changes men, who then change their environment. The world would shape human behavior, but Christ can change human nature.” (I spoke this quote, by the way, as a “guest minister” in a packed Detroit Baptist church. Nobody called me a racist, or even disagreed with me.)
That pretty much eliminates 90% of the victim mentality that’s circulating around the world today. Our nation is such a nation of opportunity. I didn’t finish college because I ran out of money. My skills and education came from free resources, like libraries and the internet. Anyone, and I really mean Anyone, can avail themselves of a huge amount of information and education and skill-building so long as they are motivated enough to go get it.
Dad once told me “the train has been stopped, it’s up to you to rob it”.
People that have built themselves from the ground up, played by the rules and lived within their means find it VERY hard to swallow the notion that other people have been “put down by the man”. It may have worked a few decades ago, but there’s just too much opportunity for self development and success out there to make the out-dated racial politics stick anymore.
The people that are the true racists are the ones that tell the “victims” that they’re too weak and simple to pull themselves up by the bootstraps and build their own success. They view people as special groups that are at a disadvantage and are incapable of anything great or exceptional. The Gospel of Jesus Christ doesn’t see it that way. Individuals are free to build their lives as they see fit.
People have it within themselves to do great things, and no one can do those things for them. That’s my $0.02.
Love,
Your Brother
Finding Beauty In A Broken World
“I watched prairie dogs every day, rise before the sun, stand with their paws pressed together facing the rising sun in total stillness for up to 30 minutes,” says Williams. “And then I watched them at the end of the day take that same gesture 30 minutes before the sun goes down they would press their palms together in perfect stillness. I don’t mean to anthropomorphize, but when you look at a creature that has survived over the millennium begin and end each day in that kind of stance, it causes one to think about one’s own life and speed and rapidity in which we live.”
Terry Tempest Williams
The Raw Mom Summit!
What if you could gather together some of the most inspirational health leaders in the world and get them together in the same place for 9 days to discuss the subjects of nutrition, pregnancy, childbirth, parenting and other family health care issues?
All Multi-tasking Mothers who are passionate about healthy living, THIS IS FOR YOU!!
THE RAW MOM SUMMIT
The Evolution of Motherhood Has Arrived Starting MONDAY JUNE 22nd, 2009 and will have new speakers every day for 9 days!
“Children are the Teachers. Mothers are the Seekers.” Shannon ‘Shakaya Breeze’ Leone
FREE! 9 days of AMAZING Raw Living Teachers at the Raw Mom Summit! http://tinyurl.com/pfgtzf
Green Smoothies
When I first started my raw foods journey, I found the easiest way to get raw foods into me was to blend them. I was making soups and lots of fruit shakes. At the time, I was craving spinach and coconuts. I tried putting them together in my blender with an orange and surprisingly it was really good! At first I thought it was a little wierd, but later learned that it was just perfect! I will be forever grateful to the research that Victoria Boutenko put into Green Drinks and her book “Green For Life” . It totally changed the way I looked at my living food diet, and now I drink a variety of green drinks everyday! I love them!
Stay Green!
