Smoothies for Optimal Health

One of the hardest things to do is get kids turned on to healthy foods.  After all, you’re competing with cookies and other sugary sweets, not to mention the in crowd which can easily turn a child off their favorite healthy foods.

Imagine my delight when I discovered a new raw food cookbook aimed at kids.  I just picked up a copy and it’s absolutely beautiful.  The book truly is aimed at kids.  Not only with fun recipes that are easy to make and sure to delight the pickiest eater but also inspire them to get creative and have fun with their food.

Introducing…

Monkey Mike’s Raw Food Kitchen! The First Ever Un-Cookbook for Kids!

I know from years of experience, that the best way to get kids to eat healthy food is to inspire them and make eating fun. I smile when I think of all the fun I’ve had in the kitchen with my nephews and step-daughter. They love helping me in the kitchen and I love the time we get to enjoy together, creating memories that will last a lifetime!

So be sure to grab your copy of Monkey Mike’s Un-Cookbook For Kids today!

Many of my favorite recipes come from the Kitchen of Frederic Patenaude.  Here is one that I created based on a recipe from his The Top 70 Healthy Salad Dressings recipe eBook: Mango Salad Dressing.  He has a special cleanse starting next week.  If you need to get back on track with your diet and fitness program or want to get rid of your cravings for unhealthy foods then sign up for Frederic’s Fall Cleanse.

Mango Salad Dressing

INGREDIENTS:
3 whole peeled & chopped mangoes
1/4 cup organic rice vinegar
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh chopped mint
1 teaspoon finely chopped scallions 
 
METHOD:
Take 1/2 cup of the chopped mangoes and add to a food processor. Reserve the rest of the mangoes to add to the salad later. Add the remaining ingredients to the food processor. Whiz away until smooth.  Serve over mixed baby greens.

It’s date night tonight.  Once a week, my honey and I spend the afternoon going to the grocery store, picking out fresh produce and ingredients for our dinner.  We’ll sometimes decide before we leave what we’re making and sometimes just let our tastebuds decide when we get to the grocery store.  Then we head home, open a bottle of wine and spend an hour dicing and slicing and making our meal.  It’s by far my favorite time of the week - just the two of us laughing and talking as we mix up an extra special batch of our secret ingredient: love. :-)  Our starter course will be a Spinach Salad with Garlic Vinaigrette Dressing - who said garlic can’t be part of date night - as long as you both indulge, you’ll be fine.  Enjoy!

INGREDIENTS

METHOD:
To make the garlic vinaigrette, shake the vinegar, oil, salt and black pepper together and taste.  The flavor should blend together nicely with no one flavor dominating the other.  Adjust if necessary.  Now add garlic.  Be sure to use fresh garlic but you can substitute garlic powder in a pinch.  And be sure to experiment with the different types of garlic.  If you’re looking for a more mellow taste, try Spanish Roja.  Want more kick?  Then try Leningrad garlic or just add more cloves!  Note: you may wish to adjust the amount of oil used in the vinaigrette recipe when using it with this particular spinach salad recipe to offset the richness of the other ingredients.

To make the salad, start by reserve some egg slices.  Toss the rest of the ingredients of the salad as well as the salad dressing until the egg yolks begin to incorporate with the salad dressing.  Garnish with egg slices and parmesan flakes when plating. 

Growing up, I was never a big fan of coleslaw.  My family preferred radicchio.  It wasn’t until I met my honey that I had my first experience of this perennial favorite.  My father-in-law makes a coleslaw salad to die for.  Here’s a raw vegan twist on this traditional treat.

INGREDIENTS:
1/2 head green cabbage, chopped
1/2 head purple cabbage, chopped
2 whole carrots, grated
1/3 cup shredded flaked coconut (be sure it’s raw, if needed)
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup soy sauce (if raw, use Nama Shoyu)
3 tablespoons sesame seeds
1/3 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon cumin

METHOD:
In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.  If possible, chill for at least an hour and toss thoroughly again before serving.  This will allow all the flavors to mingle and blend.  Variation: Serve with Red Wine Vinaigrette Dressing instead of Soy Curry Dressing or substitute vinaigrette for lemon juice. 

This is a very simple and delicious recipe from Carol Alt: Eating in the Raw.  It works well as a side dish or it can be a meal in itself.  I like to add diced or grated carrots to the salad as well.

INGREDIENTS:

1 cup raw germinated lentils
1 chopped white onion
1 tomato, chopped
1 cucumber, chopped
2 tablespoons Udo�s Choice oil
2 tablespoons cold-pressed extra-virgin olive oil
1/8 cup raw apple cider vinegar (optional)
Sea salt, to taste
1/4 lemon (optional)

METHOD:
Mix the germinated lentils, onion, optional tomato, and cucumber in a medium bowl. Pour the oils and vinegar over the lentil salad, and toss well. Season with sea salt and a squeeze of lemon. Toss again. Let sit for 2 to 3 hours in the regrigerator to absorb the nice onion flavor.

Notes on Germinating
Rinse your lentils, then soak them in purified water for 8 hours in a glass jar or bowl that�s covered with cheesecloth or a stocking. The should be soaked at room temperature.  Afterward, rinse and drain the germinated lentils with purified water a couple of times. They are now ready to use.