The most delicious carrot soup, you’ve gotta try this!

Here’s another fabulous garden recipe that is helping me thrive on my mostly-liquid diet. You will LOVE it, and it’s all raw! Thank you to Patty, who made it for me. I met her at CHI in Michigan a year ago, and brought her out to work for us full-time. I am so thankful, since I was killing myself with overwork, and my kids adore her and think she is the Raw Mary Poppins. It was hard to do, and it’s hard to admit, since I did EVERYTHING myself, from scratch, for 20 years. But because of my work schedule, I needed help. I’m telling you because you’ll see her all over my blog, I’m sure. I’ll share lots of recipes we’re developing.

Patty’s a Level III Raw Chef, which means not only is she very accomplished, but also, she can certify Level I and II. We just decided she’ll be teaching certification classes to locals around the first of the year, in my home. Get excited, because this girl can COOK! Or “arrange the elements,” as we like to say in the “raw” world!

Simply Elegant Raw Indian Carrot Coconut Soup

Ingredients:

  • One young Thai coconut
  • 3 cups Carrot Pulp (I save it from juicing — or you can shred carrots in your food processor or blend carrots with coconut liquid to make a pulp)
  • The juice of one lemon
  • The juice of one tangerine
  • 1 teaspoon Himalayan Sea Salt
  • 1 Tablespoon garam masala (Indian seasoning)
  • 3 Tablespoons extra-virgin olive oil
  • 4 cups fresh almond milk
  • 1/2  inch ginger
  • 1 teaspoon turmeric
  • 1 clove garlic
  • 4 Tablespoons coconut nectar
  • Cayenne pepper to taste

Directions:

  • Crack the coconut and pour the coconut water in your high-speed blender. (Or use 1 ½ cups canned coconut water.)
  • Scoop the coconut meat and add it to the blender.
  • Juice lemon and tangerine in a citrus juicer and add to blender.
  • Add all other ingredients — except cayenne.
  • Blend until smooth.
  • Pour into bowl and dehydrate at 110 for three hours.
  • Ladle servings into a bowl and sprinkle cayenne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)

a recipe from Dr. Michelle Jorgenson

I love working with Michelle Jorgenson and her enthusiastic employees as they shift to whole-foods habits on GreenSmoothieGirl Makeover. She makes foods for the whole office to improve their health, as well as her own husband and four children. This week I was filming at her house, and I have to say, I have a great garden, but her garden kicks my garden’s trash!

We swapped tastes of our uber-healthy treats (mine was Almond Joy Fudge in Ch. 4 of 12 Steps). This was her creation that I love!

Dr. Jorgenson’s Power-Through-The-Day Bars

2 C unsweetened shredded coconut

2 C chopped nuts (almonds, pecans, etc, or a combination)

2 C chopped dates (you can buy chopped dates rolled in oat flour inexpensively in bulk at many health food stores in bulk foods)

1/2 C flax seed

1/2 C chia seed

1/2 C raw cocoa, carob or cacao powder

1/4 t Original Himalayan Crystal Salt, or sea salt

1 t vanilla

1 1/2 C mini chocolate chips, naturally sweetened

1 pkg. plain vegan gelatin

1/2 C  hot water

1/2 C raw honey

1/4 t Original Himalayan Crystal Salt, or sea salt

1 t vanilla

Blend the coconut, nuts, dates and flax seeds each separately in a high powered blender until medium fine.  Mix the blended ingredients with the chia seeds, cocoa powder, 1/4 t salt, 1 t vanilla and chocolate chips in a large bowl and set aside.

Dissolve the gelatin in the hot water let stand for five minutes.   Add the honey, salt and vanilla and beat until fluffy (or mix in blender until frothy.)

Add the honey mixture to the mixture in the bowl and stir until everything is moistened.   Press into a 9 x 13 pan with moistened hands.   Refrigerate for 1-2 hours until set.   Cut into bars and keep in a container in the fridge or freezer.

Avocado-Almond Sandwiches

When I was in Portland last month, GSG reader Debbie made all this fabulous food for the road. Which was a good thing, since we did 3 lectures in 24 hours, sometimes with a 2-hour drive, so we had no downtime. (Now she’s setting me up with some speaking engagements in Hawaii for September. Anybody have a place that would like to host, on any of the three major islands? Speak up now before we commit to some others, okay?)

When we got home, Kristin and I craved those sandwiches Debbie made. They were mashed avocado, with chopped Smokehouse Almonds, on Dave’s Killer 21-Grain Bread that you get at Costco.

When I got home, we came up with this healthy, sprouted version of “Smokehouse Almonds.” (I googled the ingredients and made lots of substitutions.) I added lemon juice, kelp, and garlic powder to the mashed avocado for the sandwich filling. You can eat the almonds any way you want–you’re not limited to chopping them for this recipe.

I made the sandwiches for my kids for dinner tonight and they loved them:

Smoke House Almonds

1/4 cup coconut oil

2  TBSP chili powder

1  TBSP nama shoyu

2  tsp Original Crystal Himalayan Salt

2  tsp garlic powder

1/2  tsp basil

1/2  tsp onion powder

1/4 tsp cayenne

7-8 cups sprouted, dehydrated almonds (soak truly-raw almonds overnight, drain and dry in dehydrator until crunchy)

Mix all ingredients except almonds in a small bowl.   Add nuts; stir to coat.   Arrange on teflex dehydrator sheets and dry at 105 degrees until crunchy.

Chocolate Bean Cake, from Debbie in Portland

This is something Debbie made and brought for me to try, as we were driving all over the rainy greater Portland area last weekend. That’s “Chocolate is Non-Negotiable” Debbie. If you can’t beat the chocolate addiction, make it tons more nutritious! This cake is rich and yummy and it comes to you with love from Portland–enjoy!

Debbie’s Chocolate Bean Cake

Smother this in the Chocolate Sauce (below).

2 cups whole-grain flour

¾ cup unsweetened cocoa powder

¾ cup coconut sugar

¼ cup flax seed, ground

2 tsp. baking powder, non-aluminum

½ tsp. Original Crystal Himalayan Salt (or Real Salt)

2 cups cooked beans (lima, navy, cannellini)–about 1 ½ 15 oz. cans, rinsed well

1 to 2 tsp. vanilla

1 ¼ cup almond or rice milk

½ cup pure maple syrup

Preheat oven to 350. Combine first 6 dry ingredients in a bowl. In blender, puree next 4 wet ingredients. Pour blender mix into bowl of dry ingredients and mix thoroughly. Add a little water if batter seems thick. Pour into 8″ square baking pan. Bake 45 min. or until toothpick in center comes out clean. Cover with Sauce now, or each piece individually as needed. Can be refrigerated or frozen.

Chocolate Sauce

1 cup coconut sugar

1 cup unsweetened cocoa powder

1 tsp. Original Crystal Himalayan Salt

1 cup almond or rice milk

1 – 3 tsp. vanilla

1 – 3 tsp. flax oil or nut butter (optional, aids with texture)

Mix first 3 ingredients in a medium bowl. Add next 3 wet ingredients and stir well. Refrigerate and use as needed. May need to be stirred again before first use, as cocoa powder tends to float to the top.

6 tips to make any baking recipe healthier….part 2 of 2

Continued from yesterday. (Yes, I know people are HEALTHIER and recipes are more HEALTHFUL, and so does my editor, but we abandon that in my book titles because “Healthful Recipes” sounds so stiff and wrong.)

4. Oil

Please don’t use “vegetable oil” for baking. It’s highly refined, heated to high temperatures, and already rancid when it’s sold to you. Instead, for baking, use coconut oil. In the summer, it’ll be liquid, and in the winter, solid. It works well as a substitute for butter, shortening, or oil. We have organic, cold-pressed coconut oil in our group buy every year, but year-round you can get it here. You can read here about why this oil is far more nutritious that most and what it’s good for.

You can also substitute extra-virgin olive oil in recipes that call for just a small amount of butter or oil or if you don’t like coconut oil. It usually doesn’t affect the flavor.

5. Organic, free-range eggs or egg substitute

If you buy only ONE thing organic, make it eggs. North Americans get far too much Omega 6 fatty acids, probably because of our high intake of refined vegetable oil, which has a toxic imbalance. Commercial eggs are 6:1 omega 6 to omega 3. Eggs in their natural state are the exact opposite, with far more omega 3 that we are deficient in–so buy organic, free range. I have a friend in my neighborhood whose chickens are fed no chemicals and range in the yard. I buy from her on the rare occasion I even use eggs. You can also pay more at Costco for organic, and most health food stores have them.

You could also use this very nutritious substitute for each large egg: let 1 Tbsp. chia seed sit in 3 Tbsp. water for 30 mins.

6. Salt

Please never use iodized, refined salt (i.e., Morton’s) for anything besides homemade play-dough. For cooking / eating, use Original Himalayan Crystal Salt for a high-vibrational frequency completely unrefined crystalline whole food. My second favorites would be Real Salt or celtic sea salt.

Now in your whole-foods lifestyle, you don’t have to throw out your favorite baking recipes. Make these 6 substitutions and you should have very good results!

yummy chocolate almonds recipe

So I just made this recipe in my dehydrator yesterday. They didn’t even finish drying before my kids finished them! So I’m starting a new double batch now. It’s a great treat to get RAW, SPROUTED nutrition into your family’s routine, and it’s a great way to use your raw almonds you got in the group buy.

If you got almonds in the group buy and you’d like to try this, and you’re one of the first three to respond by commenting on this blog, I’ll have Organics for Everyone send you a 12 oz. jar of their organic date syrup, which was WONDERFUL in this recipe (unprocessed, highly nutritious sweetener):

Chocolate Almonds

2 cups raw almonds

1 Tbsp. coconut oil

2 Tbsp. date syrup

1 Tbsp. raw chocolate powder (or nonalkalized unsweetened cocoa powder)

1/4 tsp. Original Himalayan Crystal Salt

Soak your raw almonds in water overnight, then drain and allow them to air dry (an hour or two). Make sure coconut oil (warm it in hot water if necessary) is liquid, and mix all remaining ingredients well. Stir in nuts. Spread evenly on dehydrator tray and dry until no longer wet/sticky, about 14-18 hours, below 116 degrees. Enjoy!