Category Archives: Anti-Cancer

Raw Pasta with Tapenade

Raw Pasta with Tapenade

Rawsta with Tapenade & Rawmesan is the best! Its so delicious most people don’t even realize they are eating raw and nourishing their bodies with optimum nutrition!

To make Rawsta:
Spiralize or julienne 3 or 4 medium zucchini.
If you would like you could make it the consistency of cooked pasta by adding a touch of olive oil and salt.

Rawsta

Marinara:
  • 1/2 cup strawberries
  • 2 cups tomatoes, chopped
  • 1 tsp. ginger
  • 2 Tbsp. garlic
  • 1 tsp. jalapeno pepper
  • 1/3 cup basil
  • 1/3 cup red bell pepper
  • 1/4 cup oregano, fresh chopped
  • 1/4 cup nama shoyu
  • 1 cup olive oil
  • 1/2 cup tomatoes, chopped
  • 2 green olives
  • 1/4 cup red wine
  • 1/4 cup shallots
  • 2-4 dates, soaked
Place in food processor, blend until you reach desired consistency.
Tapenade: Chop up Olives, Red peppers & Mushrooms. Marinate in tamari & olive brine… serve on Rawsta or crackers…. its such a good savory topping!
Rawmesan: Nutritional yeast, ground up sunflower seeds, and herbs and salt to taste.
Garnish Rawsata with oregano or parsley and serve!
Rawsta with Tapenade Enjoy this day & this recipe!
Love,
Michelle

Miso Happy!

I love miso from South River Miso Company, It is simply magical and they even have both soy-free and gluten-free varieties that are simply divine!
The 10 scientifically researched benefits of eating miso
  1. Contains all essential amino acids, making it a complete protein. This in turn helps preserve beautiful skin – miso contains linoleic acid, an essential fatty acid that helps your skin stay soft and free of pigments.
  2. Antiviral — Miso is very alkalizing and helps strengthen the immune system helping to combat viral infections.
  3. Restores beneficial probiotics to the intestines.
  4. Aids in digestion and assimilation of other foods in the intestines. This happens by stimulating the secretion of digestive fluids in the stomach.
  5. Helps maintain nutritional balance — full of nutrients beneficial bacteria and enzymes, miso provides protein vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid and lecithin.
  6. Strengthens the quality of blood and lymph fluid.
  7. Reduces risk for breast, prostate, lung and colon cancers.
  8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
  9. Strengthens the immune system and helps to lower LDL Cholesterol.
  10. Anti-Aging — high in antioxidants that protect against free radicals that cause signs of aging. Miso also helps reduce menopausal complaints because the isoflavones in the miso have been shown to reduce hot flashes.
As you can see, Miso is magical, it has a sweet, earthy, fruity, savory, and salty flavor that can be used in a variety of recipes.
Miso can be used as a dairy substitute in place of milk, butter and salt in creamed soups. Unpasteurized miso used in marinades tenderize meat and vegetables by helping to break down fibers. (I personally like it on asparagus). Use miso in a casserole or soup supplies plenty of high quality protein.
Sweet & Spicy Miso Soup:
  • 1 1/2 cups blessed water
  • 1 Tablespoon Miso (Today I used Garlic Red Pepper from South River Miso)
  • 1 Tablespoon Tahini
  • 1/2 medium onion, sauteed in a teaspoon of Garlic Red Pepper Miso & 1 teaspoon honey
  • Dash of cayenne
Sautee onion and any other veggies you desire. Heat water in pan. Add Miso and Tahini, stir. Add onion and dash of cayenne. Its also delicious with sea vegetables like cut up nori or wakame. Serve!

Many of you may notice that I use cayenne a lot. I do this because my body constitution is generally cold, and cayenne helps increase circulation. It is also known in many cultures to be a potent libido enhancing aid that increases euphoric endorphins in the blood stream. How exciting!
Cayenne is also relatively high in Vitamin A, vitamin B6, Vitamin C, riboflavin, potassium and manganese.
It’s snowing here in Whitefish, Montana today so I decided to make soup to keep me warm and toasty!
Miso Dressing:
  • 1/4 cup miso of your choice (My favorite is South River Miso)
  • Juice of one lemon
  • 1/2 cup high quality olive oil
  • 1 clove garlic (optional)
  • Dash of cayenne to taste (optional)
Blend in blender, serve! It is wonderful tossed in salad, garbanzos or quinoa.
Miso Aioli:

(This is adapted from the New York Times article Umami Dearest by Mark Bittman)

  • 2 Tablespoons Miso of your choice
  • 1 cup Veganaise
Stir miso into veganaise and use within 1 week. Dip yam fries, use on sandwiches, use as a sauce/dip for veggies.
Miso Butterscotch: (This is adapted from the New York Times article Umami Dearest by Mark Bittman)
  • 1/4 cup cashews (soaked)
  • 1/2 cup blessed water
  • 1/2 cup coconut oil, melted (I melt in my dehydrator but it can easily be done on the stove top on low heat)
  • 1/4 cup light miso (I used South River Miso’s Sweet White)
  • 3/4 cup coconut sugar
Blend soaked cashews and blessed water into a creamy mixture. Combine Cream, melted coconut oil, miso and coconut sugar in blender and blend until smooth. If  the sugar is not blending well, it might be helpful to place mixture in a saucepan on stove. Place on low heat and stir until sugar dissolves (probably about 5 or 10 minutes). Add more coconut sugar if needed or even a touch of maple syrup or honey for a truly rich flavor.
This mixture is delicious over poached pears and apples as well as cabbage, eggplant or even over a sorbet.
What is your favorite miso recipe???

Thank you for all of your support!

Love always,
Michelle

Hope you are all well and happy! There’s enough for everyone. If you believe it, if you can see it, if you act from it, it will show up for you. That’s the truth. ~Rev. Michael Beckwith

Super Delicious Broccoli Salad

Wow. Its that time of year when we are getting ready for Thanksgiving and other holiday festivities in which we come together and share food!
Being that my youngest daughter and I are the only veg-heads in the family, the side dishes are our favorite part of the meal and this recipe is a great addition! Hearty and delicious!

Delicious Broccoli Salad:

  • 1 bunch broccoli, cut into bite sized chuncks
  • 1 handful almonds
  • 1 cup scallions, or green onions
  • ¾ cup raisins, currants or olives
  • DRESSING BLEND:
  • 1 cup coconut milk
  • ½ cup tahini
  • ½ cup red onion
  • 1 whole lemon, juiced
  • ½ whole jalapeno pepper, seeds removed
  • 2 cloves garlic
  • 3 tablespoons oil, to taste
  • 2 tablespoons vinegar, to taste
  • 1 teaspoon nutmeg
  • 1 teaspoon corriander
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon ginger, (optional)
  • 1 Tablespoon agave, to taste
Cut and toss body ingredients into a bowl.

Blend dressing ingredients in a blender, add to body ingredients, massage together and enjoy!

Broccoli is cooling in nature, and helps reduce eye inflammation. It is slightly diuretic in action. Broccoli reduces pitta and kapha. Broccoli contains twice the vitamin C as an orange, and almost as much calcium as whole milk-and its calcium is better absorbed by our bodies. Broccoli contains selenium, is a modest source of vitamin A and alpha-tocopherol vitamin E, and has value as an antioxidant.
(The leafy greens–not the blossoms–offer the most nutrients)
Interestingly enough, raw broccoli and broccoli sprouts offer the highest amount of support to people with stomach problems. This is because many stomach problems have been linked in research studies with overgrowth of a bacterium called Helicobacter pylori, and also with excessive attachment of this bacterium to the inner stomach lining. Raw broccoli and broccoli sprouts provide special stomach support with respect to these unwanted overgrowth and over-attachment circumstances. Since half of our immune system is in our digestive tract, broccoli is a great immune system booster!
Broccoli is also concentrated in phytonutrients. In one particular phytonutrient category—glucosinolates—broccoli is simply outstanding. The isothiocyanates (ITCs) made from broccoli’s glucosinolates are the key to broccoli’s cancer-preventive benefits.
Yumm.
Noah and I also served this salad at our wedding, everyone loved it!
Hope you are all having a wonderful holiday season!
Pray for snow!
xoxoxox
Michelle
Sources:

Chocolate Avocado Mousse

This is the perfect chocolate mousse!
The avocado is a versatile food that is used in a variety of raw dishes– like gazpacho and other cold soups, fruit salads, dips, desserts, and even ice cream! Avocados are a healthful substitute for sour cream or cream cheese in dressings, dips and spreads. But today we are going to explore chocolate mousse!
Avocados are amazing!
  • Promote heart health
  • Wide-range of anti-inflammatory benefits (including reducing & preventing arthritis)
  • Optimized absorption of carotenoids (fat soluble phytonutrients)
  • Supports cardiovascular health
  • Promotes blood sugar regulation
  • Balances hormones

Many varieties of this native American plant are grown, but there are basically two different skin types: a smooth, green-skinned variety that remains green when ripe–this is known as the Fuerte and it is available in the fall and winter; and Hass, a dark, rough-skinned variety that blackens as it ripens is available in the summer.
Select avocados that are fairly heavy for their size and free of irregularities. When the fruit yields to gentle finger pressure, it is ripe. Store at room temperature until ripened, then refrigerate.
  • The Perfect Chocolate Mousse
  • ½ cup dates, pitted, soft
  • 3-4 tablespoons maple syrup
  • 1 tablespoon coconut butter, (optional)
  • 1 ½ tablespoons non-alcohol vanilla extract
  • 2 ½ cups avocado, mashed (about 3 medium)
  • 1/2 cup raw carob powder
  • 4-6 tablespoons cocoa powder
  • Directions:
  • Soak the dates in 1/2 cup fresh water for 5-10 minutes to soften. Drain soak water and set aside. In a food processor, blend dates, maple syrup, coconut butter (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth.
    Spoon mousse into parfait or wineglasses. Keeps fresh for several days.
    You may also choose to freeze for a decadent ice cream! Yumm!

Eighty-eight percent of an avocado’s calories come from fat–primarily monosaturated fat–which makes avocados an excellent food for people wishing for the nourishment and the building of blood and yin. Because they are an excellent source of fat for people who have difficulty assimilating other fatty foods they are also a good source of protein, potassium, and vitamin E. They also reduce vata, which is perfect for this time of year!
And there you have it!
xoxox,
Michelle