Anti-Cancer, Healthy Body, Recipes, Skin Support, Weight Loss

Save the Salmon Patty

Today I want to share an amazing dinner that I prepared for some wonderful people right before a juice fast! Although this actually took place a couple of years ago, I am feeling a little nostalgic this fall. Remembering this evening and how much fun it was to get everyone together to enjoy this delicious meal.

Menu:

Save the Salmon Patty Served on a bed of Fresh Greens and topped with a Spicy Mango Sauce
Root Salad Served on a bed of Spicy Sprouts
Buckwheat Onion Bread Served with Detox Pesto
Tomato Wedges
Dessert:
Chocolate Hazelnut Cream Pie
The cherry soup really gets peoples bowls moving right along, and everything else was so light and green, it was a really great last meal right before a juice fast!
Yumm!

Save the Salmon Patty!

  • 2 cups sunflower seeds, soaked 1-2 hours
  • 2 tablespoons lemon juice
  • 3 cloves galic
  • 1 bunch dill
  • 1 teaspoon sea salt
  • carrot juice , as needed
  • Blend In:
  • 5 whole carrot pulp, (run through juicer)
  • ½ cup red onion, finely chopped
  • 1 cup celery, minced
  • ½ cup parsley, chopped
  • ⅛ cup chives, or green onion
  • ¼ cup lemon juice
  • 2-3 tablespoons kelp powder
  • 2-3 tablespoons dulse
  • 2-3 tablespoons nama shoyu
  • Directions:
  • *Juice 5 carrots.
    *Blend first 6 ingredients until creamy and blend i the rest of the ingredients! Form into loaves or patties and serve! Or you may dehydrate at 115 degrees for 4-6 hours. (I like to dehydrate for that warm feeling)
    *Top with mango sauce.
  • Mango Sauce:

    • 2 inch ginger
    • 1 clove garlic
    • 1 small serrano pepper
    • 1 whole mango
    • ½ cup coconut milk
    • ¼ cup cilantro
    • white pepper, to taste
    • Directions:
    • *Blend ginger, garlic and pepper. Add mango, coconut milk and pulse, add cilantro ad white pepper and pulse.
      *Serve on top of “salmon” patties
    A bit about sunflower seeds…
    More than any other flower, the sunflower suggests the glory of the summer sun itself. Wild, it lines roadways and gilds whole fields with its stunning, sun-colored mandalas. Cultivated in home gardens, it towers to impressive heights of fifteen feet in or more and boasts a flower up to two feet in diameter. A showy plant indeed.
    This daisy relative, which originated in western North America, is more than just show. Both sunflower seeds and sunflower tubers (jerusalem artichoke) were important Native American foods. Sunflowers were introduced in Europe in the 1500’s and have become a staple in Russia. Until the popularization of health foods in the United States in the 1960’s, its domestic use was primarily for bird feed; hence its one common name “polly seed.” Sunflower seeds are also nicknamed “sunnies.”
    The shells may be white, brown, black, or black with stripes. The US commercial supply primarily comes from the Red River valley of Minnesota.
    Health Benefits Sunflower seeds are an energy tonic and nurturing food used to treat constipation. Sunflower seeds contain more protein than beef and 20 percent fat, most of which is unsaturated. A good source of calcium, phosphorus, and iron, as well as vitamins A, D, E, and several of the B-complex, they also contain a trace of flourine, which may explain the Russians’ claim that they are good for the teeth. Sunflower seeds are tridoshic used in moderation; in larger quantities, they primarily reduce vata.
    Superbly Delicious!
    Here are a few pictures of everyone enjoying the evening!
    Jean & Dicky, Bless their hearts.
  • Dicky is no longer with us, which makes this post that much more special to me. I feel so lucky to have known such a sweet man. Love you like crazy cakes Dicky!  Click here to watch a remembrance video about Dicky.
  • Beautiful Linda
    My mom and me
    I love you mom!
    xoxoxo
    Sweet Skip
    Live each day like its your last.

    Blissfully,
    Michelle

 

Anti-Aging, Anti-Cancer, Anti-Inflammatory, Antioxidant Power, Boost Energy, Cleansing & Detoxification, Healthy Body, Recipes

Cherry Orange Soup

Flathead Cherries are sweet and heavenly!
Every year we pick and pit cherries when they are in season. I freeze them, I dry them, we eat them! We are so lucky to live in an area that supplies us with fresh sweet cherries every year!
This is a great soup to make just before a doing a juice cleanse, it is also a good soup to make during a whole food or a raw food cleanse.
Since, Saturday is the start of our 7-day juice fast, I decided to make Cherry Orange Soup!

Cherry Picking

This soup is like having dessert, its so delicious and the kids love it too!
  • Cherry Orange Soup
  • 1 pound sweet cherries, pitted (Flathead cherry’s are the best!)
  • ½ cup black cherry juice
  • ½ cup almond mylk
  • ½ cup coconut milk
  • 1 teaspoon grated orange peel, top with orange slice
  • 1 tablespoon lemon juice
  • pinch cinnamon
  • Directions: Blend and Chill. Top with orange slice. It doesn’t get more simple than that!
Cherries are relatives of the plum, and sweet cherries are much more difficult to produce than sour cherries because, not uncommonly, a late spring frost can devastate a crop. Most cherries are produced in Washington, Colorado, Oregon, Idaho, and Utah. But here in the Northwest Montana we are blessed with the Flathead Cherry!
Woo Woo!
cherry picking
Sweet cherries are a warming food that increases vital energy and tone the spleen-pancreas, liver, and kidneys. Also astringent, they remove excess body acids and blood stagnation when eaten regularly, and are therefor therapeutic for gout, paralysis, numbness in the extremities, and rheumatic pain in the lower half of the body.
Sweet cherries reduce vata and kapha and can be used in moderation by pitta.
Cherries are an excellent source of iron and contain some phosphorus, potassium and calcium, as well as vitamin A.
Nutrition info was obtained from The New Whole Foods Encyclopedia, by Rebecca Wood.
 Pitting Cherries
To be healthy: eat right, walk right and talk to yourself right!
Cheers to a beautiful day!
Blissfully,
Michelle