1 bunch large asparagus, tough ends removed 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar 1/4 cup raw almonds or 1/8 cup raw almond butter 2 shallots, diced freshly ground pepper
Instructions: With a vegetable peeler, peel long thin slices of asparagus into a bowl.
Using a food processor or high powered mixer, process lemon juice, vinegar and almonds until smooth. Combine with shaved asparagus and shallots.
Cover and refrigerate for at least half an hour or up to 2 hours.
Sprinkle with freshly ground pepper before serving.
Here are few recipes that I will be enjoying during the Spring Renewal. I did not do the calorie count, and if anyone would care to, it would be most appreciated. Please feel free to add to this. I hope to stick to low fat, and low sugar as those are the things that kick in addictions.
Super Smooth Breakfast Shake Several handfuls of spinach 2 frozen bananas 2 oranges, peeled (or 1 cup fresh orange juice) 2 tablespoons hemp seeds water to desired consistency Put all ingredients into a blender and mix until smooth & creamy.
A bowl of berries - strawberries, blueberries, blackberries, sprinkled with some hemp seeds ( excellent protein) Optional: a tad of stevia or agave as a sweetner if needed. Oh, you can put in some cherries. Fresh is wonderful, but frozen,.thawed is also great - because it is frozen right at peak.
Oatmeal Treat: (replacement to breakfast cereals, pastries, pies, cakes, candy and cookies) -1 cup raw organic steel cut oats -1/4 cup fresh squeezed O.J. Optional toppings (any fresh fruit will also do): -2 tablespoons raisins -2 dates chopped -1/2 banana sliced -1 teaspoon honey -2 tablespoons Shredded Coconut -dash of Celtic sea salt Let oats soak in O.J. for 10 minutes to 1/2 an hour. Mix and feast on this healthy breakfast or treat that tastes like candy! Serves 2.
Lunch Spinach Dip -served with fresh cut veggies - try something other than the standard celery, carrots, parsnip, spring onions, mushrooms, and of course the carrots and celery.
3 cups spinach 1 medium avocado ˝ tablespoon lemon juice ˝ teaspoon sea salt garlic(optional) to taste Blend all ingredients in food processor or blender until smooth and creamy. Adjust seasonings to taste. Add water if you prefer it thinner.
Eat a salad a day for all the vitamins and iron (in the greens), calcium (in the greens and tahini), and protein (in the greens and sunflower seeds) you need. People who eat a cup of greens a day have significantly less chance of getting heart disease, eye failure with age, and a host of other afflictions. Green food actually heals you. If you eat a salad a day you'll find you won't crave other foods as much. The darker the green the more nutritious. Spinach is the very highest in iron and folic acid bowl full of fresh organic salad mix (or spinach or any lettuces ) -handful of alfalfa sprouts -one avocado, diced -one or two tomatoes -two teaspoons cut Wakami seaweed (optional) -two teaspoons RAW sunflower seeds (optional) -1/3 of a red onion, chopped (soak chopped red onion in juice from a lemon for a half hour to soften and flavor) Toss and enjoy in a sunny place! Serves 2 to 4.
Vinegar, Honey, Olive Oil Dressing: Two tablespoons vinegar, one teaspoon honey, one tablespoon olive oil. Mix all three in a cup for a delicious light dressing. Experiment with different measurements of each to adjust it to your taste.
This is from the Raw Gourmet:
Creme of Mushroom Soup Delicious as either a soup or a gravy. Can be gently heated (make sure it doesn’t get warmer than 115- 118 degrees Fahrenheit, which is warm, not hot, to the touch). Can be served over brown rice or vegetables. Because of its richness, 1/2 cup is a sufficient portion.
1/4 cup almond butter 1 1/2-3 cups quartered Crimini* or button mushrooms, to taste 1- 2 teaspoons chopped onions 1 tablespoon chopped parsley 2 teaspoons Nama Shoyu*, or tamari* (or increase sea salt) 1 pinch sea salt 1/2 cup water 4 tablespoons minced mushrooms In a blender, combine the almond butter, mushrooms, onions, parsley, Nama Shoyu, salt and water. Blend until smooth. Pour into a serving bowl. Top with the chopped mushrooms. Yields 1 cup, which in a perfect world should serve 2. NOTE: if you wish to make a large quantity of this yummy soup you can start with a rich almond milk instead of using almond butter
Creme of Tomato Soup 3 cups roughly blended tomatoes (5-6 tomatoes) 1/4 lemon, peeled and seeded 1 avocado 1 cup sprouts 2 tablespoons chopped fresh basil 2 tablespoon chopped onion (optional) 1 small clove garlic, chopped (optional) Additional sprouts and or Basil flowers
Add enough cut-up tomatoes to blender to measure 3 cups, roughly blended. Add lemon, avocado, sprouts, basil and garlic, blend until smooth. Pour into serving bowls, top with additional sprouts and basil flowers.
You can use a whole grain pasta or try this dish with the squash as noodles. I have sauted the noodles and it is so good: Pasta with Tomatoes, Arugula, Capers and Olives 6 plum or Roma tomatoes, seeded and chopped 1/3 cup Kalamata olives that have been pitted and halved 1/3 cup packed, chopped arugula 2 tablespoons capers, drained 1 tablespoon cold pressed organic extra virgin olive oil 2 garlic cloves, minced ˝ teaspoon crushed red pepper flakes Himalayan sea salt and freshly ground black pepper Fresh basil leaves, for garnish 2 zucchini squash (or carrots, parsnip, turnip, etc.) In a medium bowl combine the first 7 ingredients; season to taste with salt and pepper. Allow to stand for 30 - 45 minutes at room temperature for the flavors to develop.
Using a spiral slicer, or julienne vegetable peeler, create spaghetti noodles from the zucchini (or other vegetable). Gently toss the tomato mixture with the noodles and serve with a garnish of fresh basil leaves.
Spiced Banana Ice Cream 3 cups chopped bananas, frozen ˝ cup Medjool dates, pitted 1 teaspoon cinnamon ˝ teaspoon vanilla powder or extract ˝ cup filtered water
Garnish: freshly grated nutmeg, mint sprigs
Blend first 5 ingredients. Chill. Pour the chilled mixture into an ice cream machine and process according to the manufacturer’s directions. Store the ice cream in the freezer in a covered glass container. Serve with a dusting of freshly grated nutmeg and a sprig of mint.
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