Tangy Dill Dressing

I love this one on Spinach Orzo Ensalata, or on Christmasy Salad (Ch. 2), or on veggie wraps made with sprouted-wheat tortillas or pitas:

Tangy Dill Dressing

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 cup extra virgin olive oil

2 Tbsp. Bragg’s Liquid Aminos

1/4 cup apple cider vinegar

2 Tbsp. raw honey

2 garlic gloves

1 Tbsp. dried (or 1/4 cup fresh) dill weed

Blend all ingredients in a high-powdered blender. Makes 1 1/2 cups. Can be frozen.

my plans for Part 2 classes, and another recipe

Poor pregnant Desiree and Shaunie asked me to tone down the number of recipes we taste-test/demo, for Part 2, and I struggled with that for hours planning the class this weekend, because I want to do more, more, more…..

It’s still more ambitious than the Part 1 classes. Here’s what I have planned for Sandy this Friday night, Orem next Tues. night, and Riverdale next Thurs.:

Hot Pink Breakfast Smoothie

Sprouted Buckwheat Blueberry Pancakes with Raw Applesauce

Flax-Veggie Crackers (with homemade hummus)

Green Olive-Lentil Spaghetti and Raw Sauerkraut (that I made 2 years ago)

Chocolate Beet Cake (and maybe some Halva candy)

I’ll pass out the recipes at the class this time–I didn’t know how many participants in the class wouldn’t have 12 Steps.

And here’s a recipe from Tues. night (use the Tangy Dill Dressing recipe I’ll post tomorrow). The whole-grain pasta helps this salad be a complete, filling meal in itself. It’s a recipe I adapted to be more healthful, from my favorite dish at Macaroni Grill that is no longer on the menu:

Spinach Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)

10+ cups spinach (about 2 10-oz. bags), chopped

1 pkg. fresh basil, cut into ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4-oz. jar), drained

1/2 cup raw pine nuts (optional: toasted)

optional: shaved/grated Parmesan to taste

Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan and serve.

 

first recipe from our 12 Steps classes this week

Thanks everyone who came to the Orem, Riverdale, and Sandy Good Earth 12 Steps classes this past week. It was a first time trying to cater classes for 80-100, and the Orem class was rough around the edges….so sorry if you were inadvertent guinea pigs in that class.   I think we got the bumps worked out for the next two!

I will be posting the recipes we demo’d and served here in the next week, as well as sending the handout to the Orem class that they didn’t get.

The salad dressing I demo’d was Maple Syrup Dressing from Ch. 3. My homemade dressings have nutritious oils and natural sweeteners rather than processed ones, unrefined salt, no chemicals, and herbs and spices. Because we don’t dilute the dressings with water or vegetable oil, as commercial dressings do, a little goes a long way and you can enjoy your salad with just a tablespoon of dressing.

Recipe is below–one of my family’s favorites and very easy to make. Again, my dressing recipes last only as long as their perishable ingredients. In this case, that’s fresh onion. So if you want it to last a month in the fridge, substitute 1 tsp. onion powder for the fresh onion.

I like to make a triple batch and then freeze some for later.

Maple Syrup Dressing (from Ch. 3 of 12 Steps to Whole Foods)

3/4 cup extra virgin olive oil

3/4 cup red wine vinegar

6 Tbsp. maple syrup

1/2 tsp. sea salt

1/4 cup brown mustard

1/4 yellow or white onion

1/2 tsp. garlic powder

Blend in high-powered blender until smooth.

HELLO SEATTLE!

I’ll be in Seattle March 24-25, speaking in the HyperThrive tour with a celebrity any raw foodist knows, none other than David “Avocado” Wolfe! Check out the video and sign up to attend here – not only are both events free, but you also get a bunch of free stuff, a t-shirt, recipe books, chocolate, samples, and a shot at a year’s supply of all the products from my favorite nutrition company:

http://www.hyperthrive.com/seattletour/

Let your Seattle friends know–see you soon!

Junk Food Dude makes a debut!

I told you last year I planned to reach down a generation this year–the kids! My first two efforts, to that end, are:

1. Including an awesome children’s retreat event–during the May adults’ retreat.

2. Releasing two children’s books, and doing some book readings to see how kids respond.

Check out some photos of my weekend of book readings at the Good Earth stores. I had such fun reading to your beautiful kids! Abby, here, insisted on holding the book UPSIDE DOWN for the photo. Others wanted the book on their head (why do we adults quit doing fun stuff like this??).

Introducing the Cornia Family: GreenSmoothieGirl Makeover [part 4 of 4]

Our third selection is the video that moved me to tears as I watched it. You know how I feel about young moms. You knew I’d pick a young mom. This was our most difficult choice–but BlendTec and I were unanimous with each of the three picks.

Samantha Cornia is only 25 years old and has four children. Everyone in her home struggles with MRSA infections–staph that is immune to antibiotics. That’s because they’re constantly on antibiotics and other prescriptions, like steroids.

You’ll hear more of her story as we release segments of their journey, on YouTube and here. Her 3rd child was born with all her organs outside her body. When my baby was very ill, a woman named Ginger Ford whose son had the same syndrome, spent a year pumping breast milk while her baby was in the NICU having many surgeries to get his organs put inside his body. She gave all of that breast milk to me. (I was under a lot of stress and was very underweight, 115 lbs. at over 5’8″. My own milk disappeared and my baby refused most foods and was allergic to the rest, like Samantha’s baby.) Largely thanks to her, my baby recovered and thrived. I told Ginger that if I could ever do anything for her–anything at all–I want that opportunity, because she helped save my baby’s life in a very intimate way.

As I watched Samantha’s video, I wrote in my notes, “She reminds me of me. When I was her age.” Very ill. So tired of drugging my babies and watching them struggle. Desperate for something else, something better than drugs and fatigue.

What a crucible for powerful change that awful place in my life turned out to be. Sometimes we have to hit rock bottom before we climb out.

Samantha’s youngest is 14 mo. old and has massive food allergies and won’t eat. He’s on lots of steroids and recently had an upper GI and colonoscopy–his esophagus is swollen and raw and he cries constantly. He falls asleep at night clutching his throat. He is a heartbreakingly gorgeous little boy, and you will fall in love with him on film.

I am ecstatic to work with the Cornia family of Lehi, Utah. They are big soda drinkers, and until attending my Junk Food Dude book reading last weekend, they’d never had a green smoothie.

They don’t generally eat whole foods. Samantha’s parents struggle with obesity, and she was raised on what she calls “Mormon Mom casseroles.” When a friend suggested a few years ago that she visit GreenSmoothieGirl.com, she said, “Green Smoothie Gross!”

Now Samantha finds herself in a very different place in her life. Devastating health problems have humbled her, and she finds her mind and heart open to change.

(Make a mental note of that. Those who mock you now, for taking a whole-foods path, may be on your porch begging for mentoring a few years from now. When they’re ready, they know where to go.)

Please stay tuned for more from the Cornias, and watch their sweet video here.