South of the Border Gazpacho with Kickin’ Lime Cream

This is a favorite in the Schuchmann household!  Even my grown son Eric who is not into healthy food loves it!

Kickin’ Lime CreamSouth of the Border Gazpacho

Ingredients:
1 C raw cashews
2 jalapenos, seeded and diced
juice of 4-5 large limes
1 T extra virgin olive oil
1 T raw honey
1 t sea salt
zest of one lime
1/4 C water (more or less to acquire desired consistency)

Place all ingredients except water into blender and blend until smooth and creamy, adding water as needed.  Vita Mix and other high power blenders will require less water than standard blenders.  Place in serving bowl.

South of the Border Gazpacho

Ingredients:
8 large tomatoes, seeded and diced
1 large cucumber, seeded and diced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
1 jalapeno
1/2 medium sweet onion, diced
2 cloves of garlic
juice of 1 lime
2 T extra virgin olive oil
2 T raw honey
2 T chili powder
2 t sea salt
1 t cumin
1 t ground coriander
1/8 t chipotle powder

(optional garnish: fresh cilantro leaves)

After putting lime cream in bowl, without cleaning out blender, layer half of each gazpacho ingredient into blender and blend until smooth and creamy.  If your blender is small, you will want to put about a third of the ingredients in each batch.  Pour into large bowl for serving.

Fill each soup bowl with gazpacho with a dollop of lime cream and cilantro leaves for garnish.

If you do not like spicy food, eliminate the chipotle.  If you like your food hot and spicy, use serrano peppers instead of jalapenos and add extra chipotle.

Since you are using fresh vegetables, your gazpacho will taste slightly different each time you make it.  Choose vine ripened tomatoes and high quality veggies for the best flavor.  Roma tomatoes are especially delicious in this recipe, but you will need about 12-15 medium romas for this recipe.  Do not leave out the cucumber!  It makes a huge difference in the flavor.  Feel free to substitute other kinds of tomatoes, peppers, and onions for variation.

If you like corn chips, you can either find a recipe for raw corn chips made in the dehydrator or buy some organic, non-GMO corn chips to complete this meal.

Enjoy!

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Beautiful Salad with Ginger-Orange-Cucumber-Cashew Dressing

The following salad was made by my children for dinner a couple nights ago.  It is absolutely delicious, super filling, and packed with vitamins, minerals, and protein.

Colorful Salad with Ginger-Orange-Cucumber Dressing

Equal amounts of Red Cabbage, Romaine Lettuce, Kale, and Collard Greens torn into bite-size piecesBeautiful Salad

Raw Walnuts

Fresh Cherries, halved and pits removed (or dried if fresh is not available.  Another option is red seedless grapes.)

Dressing 

Blend the following ingredients in the blender:

a 4-inch piece of ginger root, peeled and sliced

3 oranges, seeds and peel removed

2 cucumbers, seeds removed

1/2 C raw cashews

2 cloves of garlic

4 T freshly squeezed lemon juice

1/2 C extra virgin olive oil

1 t sea salt

Toss cabbage and greens in dressing and top with walnuts and cherries.   Enjoy!

Blood-Building Gazpacho

Blood-Building Gazpacho

I am always looking for healthy recipes that taste really good.  This one was inspired by the raw borscht recipe in the book “Eating Without Heating” by Sergei and Valya Boutenko.  It looks beautiful in the bowl and tastes great!

Directions:
Place the following in the blender, blend thoroughly, and set aside in a large serving bowl.  (If you have a small blender, you may need to divide it into 2  batches.)

1 C water
2 medium beets
1 1/2 -inch piece of fresh ginger root, peeled and sliced
2 large cloves of garlic
2 fresh bay leaves

Place the following in the blender, blend briefly (30 sec.), and pour into the same large bowl.  (If you have a small blender, you may need to divide it into 2 batches.)

1 C water
1 medium carrot
1 stalk of celery
1/3 C raw walnuts
1 T apple cider vinegar
2 oranges (remove peel and seeds)
1/2 T raw honey
1/4 C extra virgin olive oil
sea salt to taste

In a food processor, chop the following into confetti-sized pieces and add to the blended mixture and stir.

1 medium carrot
1/4 of a small head of red cabbage
1 small handful of fresh parsley

Serve this delicious gazpacho chilled or at room temperature.  Do not heat.

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Cocoa Almond Cake

Cocoa Almond Cake

Cake

3 C ground raw almonds

Peel from 4 tangerines (or tangelos) ground thoroughly

½ C raw cocoa powder (or carob powder)

½ C dates (soaked for 1 hour and chopped finely)

1 t sunflower oil (2 t if using carob)

½ C raw honey or agave nectar

½ t salt

1 t vanilla extract

Combine the almonds, tangerine peel, and cocoa.  Mix the rest of the ingredients thoroughly in a large mixing bowl and then gradually add the dry mixture to the wet mixture.  Form the thick mixture into a cake shape on a plate.

Topping

Juice of 1 medium lemon

3 T raw honey or agave nectar

½ C olive oil

1 t vanilla extract

½ C ground almonds

Place all ingredients in a blender or food processor and blend well.  Spread over the top of the cake.  Decorate creatively with your favorite fruit.  It is especially delicious with assorted berries.  Chill before serving.

This cake recipe was inspired by a similar recipe in the book Eating Without Heating.

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Raw Vegan Lasagna

Raw Vegan Lasagna

with pine nut ricotta, pistachio pesto, and rich tomato sauce

Pine Nut Ricotta

2 C raw pine nuts, soaked 1 hour

2 T fresh lemon juice

2 T nutritional yeast

1 t salt

6 T pure water

Place pine nuts, lemon juice, nutritional yeast, and salt in the food processor.  Pulse until thoroughly combined.  Gradually add the water, a little at a time, and blend until the mixture looks much like ricotta cheese.  Set aside.

Pistachio Pesto

2 heaping C well-packed fresh basil leaves

2/3 C unsalted raw pistachios

1/3 C extra virgin olive oil

2 cloves garlic

1 t salt

Pinch of freshly ground black pepper

Place all ingredients into the food processor and process until well combined.  Set aside.

Rich Tomato Sauce

1 ½ C sundried tomatoes, soaked in water a couple hours (do not soak if they come already soaked in oil)

2 medium tomatoes, diced

½ small sweet onion, diced

2 T fresh lemon juice

¼ C extra virgin olive oil (less if using sundried tomatoes soaked in oil)

4 t raw agave nectar or honey

2 cloves garlic

2 t salt

Pinch of red pepper flakes

Squeeze as much of the water (or oil) as you can from the sundried tomatoes.  Place all ingredients into a blender and blend until very smooth.  Set aside.

Lasagna “Noodles”

3 medium zucchinis (peeling is optional), ends cut off and sliced lengthwise in very thin, 3-inch lengths (I use a mandoline slicer)

2 T extra virgin olive oil

1 T chopped fresh oregano

1 T chopped fresh thyme

Pinch of salt

Pinch of freshly ground black pepper

Gently toss the zucchini “noodles” in the olive oil, oregano, thyme, salt, and pepper.

Lasagna “Meat”

3 medium tomatoes, sliced thinly

Garnish

Fresh basil leaves

Assembly

Layer 1             Zucchini Noodles

Layer 2             Tomato Sauce

Layer 3             Dollops of Pine Nut Ricotta and Pistachio Pesto

Layer 4             Tomato Slices

Continue layering until all ingredients are used up.  Top with Basil Leaf garnish.

This can be made in a casserole dish or on individual plates.  I use room temperature ingredients and serve the lasagna room temperature.  (Do not cook it!)

This lasagna recipe was inspired by a similar recipe in the book Raw Food, Real World.

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Grammy Ethel’s Delicious Cranberry Relish

Grammy Ethel’s Delicious Cranberry Relish
(This is what Ethel Sinkewitz brought over to our house for Thanksgiving dinner yesterday and it is so AMAZING I had to share the recipe!!!  By the time we thought about taking a picture of this beautiful dish, it was almost gone.)

Ingredients:

12 oz fresh cranberries (not dried)

1 orange, peeled and seeds removed

1 apple, cored

8 – 10 oz. dates, stems and pits removed

2/3 C raw walnuts

Juice of 1 orange

Directions:

Place all ingredients (except orange juice) in a food processor and process until coarsely chopped.  Place in a beautiful bowl and mix in the orange juice.

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Christmas Salad

Christmas Salad

This salad can be enjoyed anytime the ingredients are available, although it looks especially beautiful on the table for Christmas dinner with all the reds and greens.  So simple, but so good!

Ingredients:

Kale, torn into pieces

Strawberries, sliced

Dried Cranberries

Your choice of: sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, almonds, or other favorite nut or seed  (I especially like the hemp seeds and almonds on this)

Dressing:

Fresh Lime Juice and Raw Agave Nectar – ratio 3:1

Place strawberries and cranberries on a bed of kale.  Sprinkle nuts/seeds on top.  Drizzle a generous amount of dressing over the salad and enjoy!

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Garden Vegetable Dip

Garden Vegetable Dip

This dip is quick and easy to make and is great for dipping raw veggies or as a salad dressing.  It’s addicting!

Ingredients:
1/2 small onion, diced
2 stalks celery, diced
1/2 large red bell pepper, diced
1 C raw tahini
3/4 C extra virgin olive oil
1/2 C fresh lemon juice
1/4 C nama shoyu (or tamari or soy sauce)

Driections:
Place all ingredients in the blender and blend until smooth.  Refrigerate in a glass container.

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“I want to be a Cupcake” ~ Tips for Making Healthy Food Delicious

“I want to be a Cupcake”

Tips for Making Healthy Food Delicious

While trying to encourage her son to eat his dinner one evening, my friend quoted the well-known saying, “You are what you eat,” hoping it would be the motivation necessary to cause him to heartily eat his vegetables with gratitude.  His response, however, was not what she anticipated, and made everyone in the room roll with laughter.  “Well,” he proclaimed, “then I want to be a cupcake!”

That little boy is not unlike most adults.  While we say we want to BE healthy, we don’t always want to EAT healthy.  The reason for that is very simple.  We BELIEVE that healthy food is not as delicious as unhealthy food and we fear that to embrace a healthy diet means to give up the enjoyment of food.  That is so far from truth and, with creativity, it is possible to eat well and thoroughly enjoy it!

Most people understand that eating a food as close to the way it grows as possible will provide the most nutrients and enzymes.  But most people don’t know how to make raw vegetables taste good.

You can enjoy a smoother transition to eating healthy by following a few tips that can make it super delicious to add nutrient-packed raw fruits and vegetables into your diet.

Be adventurous. Be willing to break out of the box and try new things.  Keep a positive attitude and this can be a lot of fun.

Become educated. The time and effort it takes to research and learn about the benefits of eating a variety of raw fruits and veggies is well worth it.  There is an abundance of living enzymes, vitamins, minerals, fats, proteins, carbohydrates, and water present in raw foods.  These are the building blocks every cell in our bodies needs to function properly.  Once we learn for ourselves and truly understand how much our bodies need raw foods, we have an easier time taking ownership over this adventure.

Use the internet to find recipes. I have found my most favorite raw recipes by searching online.  Many people post their favorites on their blogs or on raw food websites.  Some recipes will be delicious, and some might not.  Remember, this is an adventure!  I try to regularly post new recipes our family enjoys here on my blog.

Experiment with international flavors. Other countries serve raw vegetables seasoned differently than we do in the United States that are extremely delicious.  Many of my favorite meals have been inspired by international cuisine.  Two examples are my Thai Salad and Cinco de Mayo Salad.

Make your plate a work of art. The more color, the better!  A variety of colors means a variety of nutrients to build the body and a variety of flavors to please the palate.  Look how beautiful my Tangy Kale Salad looks.  It tastes incredible.

Stimulate all five taste centers on the tongue. When preparing food, it is important to balance the flavors of all five tastes (sweet, sour, salty, spicy, and bitter) so that your tongue is completely satisfied with every bite.  I learned this from Sergei and Valya Boutenko, teenage authors of the book “Eating Without Heating”.  Even my children have learned to put this into practice as they experiment and create their own delicious recipes with raw vegetables and fruits.  My Spicy Cream of Celery Soup is a great example of how amazingly delicious raw soup can be when the right ingredients are used.

Eat fresh, locally-grown produce when it is available. Produce that is harvested and shipped long distances is not as fresh and lacks the wonderful flavor that fresh-from-the-garden produce has.  I have never tasted more delicious broccoli than the broccoli I picked myself at Henley Farm in Virginia Beach.  It was so delicious that my children wanted to eat it raw, dipped in a simple sauce we made in the blender, for every meal; and when it was gone, they begged me to go back and pick some more.

Make your own dips, sauces, and dressings. Not only are people choosing to make their own condiments because they are healthier, but also because they are more delicious and less expensive. It is so easy and only takes about 5 minutes to make a delicious, nutritious dip or sauce in the blender.  Dressings can often be made by simply shaking the ingredients together in a mason jar.  There is an abundance of recipes for raw dips, sauces, and dressings online that can turn a drab salad or veggies into a wonderful taste experience.  My Dressing for Spinach Salad is addicting!

Host a Raw Food Potluck. Even if only a few people come, a raw food potluck is a fun way to try new dishes and exchange recipes.  We host one in our home monthly as a way to encourage others toward wellness and to provide another enjoyable avenue of accountability to be a good steward of these amazing bodies God has given us to use while on earth.

With a little education, some creativity, and a good attitude, you can change your mind about wanting to “be a cupcake” and take a giant step toward wellness.

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Create recipes that completely satisfy the tongue

Create recipes that completely satisfy the tongue.

I learned this valuable tip for making all my recipes delicious from Sergei and Valya Boutenko, teenage authors of the book “Eating without Heating”.

TIP:  When preparing food, it is important to balance the flavors of all five tastes (sweet, sour, salty, spicy, and bitter) so that your tongue is completely satisfied with every bite.

Have you ever tasted something and said, “This is good, but it seems like something is missing.”?  Well, you were probably right.  When only part of your tongue is satisfied, it leaves you desiring something more.  When every taste center on your tongue is stimulted, the flavor is completely satisfying.  Making sure each recipe contains at least one ingredient to stimulate each part of the tongue is the secret to creating consistently delicious meals.

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