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.
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
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!
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
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
*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.
2 inch ginger
1 clove garlic
1 small serrano pepper
1 whole mango
½ cup coconut milk
¼ cup cilantro
white pepper, to taste
*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.
Here are a few pictures of everyone enjoying the evening!
It’s that time of year when eggplant is growing strong in my neck of the woods! Since it is the only time of the year I really eat it I enjoy it immensely! We will make eggplant bacon, ratitullie, eggplant steaks, vegan eggplant parmesan, and the list goes on….. Here is a simple recipe for eggplant bacon, its great on sandwiches or just to snack on! Its really great to make an ELT, on a raw cracker bread with lettuce, tomato, and a cashew mayo and mustard. Its heavenly and I am getting hungry just thinking about it!
6 Tablespoons Maple Syrup
1/2 teaspoons chili powder
3 Tablespoons olive oil
1 Tablespoon Tamari
2 Tablespoons Apple Cider Vinegar
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1 clove garlic (optional)
salt to taste
extra pepper to season top of eggplant
Blend first 10 ingredients in blender.
Slice eggplant and place in large bowl.
Pour blended mixture over eggplant land let marinate for a couple of hours.
Place eggplant on dehydrator trays, pepper the top of eggplant if you with and dehydrate for 24 hours, flip halfway through. Voila! Eggplant bacon!
Raw eggplant is very low in saturated fat, cholesterol and Sodium. It is also a good source of vitamin K, Thiamin, Niacin Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of dietary fiber, folate, potassium and manganese.
Cooked eggplant is low in saturated fat and cholesterol. It is also a good source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese and a very good source of dietary fiber. This food is very high in sodium and a large portion of the calories come from sugars. Cooked eggplant will cause more inflammation then raw eggplant.
It is interesting to note that the raw eggplant contains magnesium, phosphorus and copper. Many Americans are low in magnesium and do not get enough in their diets. Phosphorus is also an important brain food. Every time we have a thought, reading, meditating or using our brain we burn phosphorus.
Freezing is another great way to preserve your eggplant if you cannot eat what you have fast enough.
Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.
Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.
Drain, cool and package in freezer bag. Seal and freeze. If you would like to keep your eggplant ready to use as “steaks” place freezer paper between each eggplant to keep them separated.
This is the soup I used to make most often out at the ranch I occasionally cater retreats at. It is derived from the basic soup recipe (see below).Create something new every time!
Walking Lightly Soup:
1 whole apple
1 whole avocado
1 bunch greens(mustard, arugula, collards, broccoli, spinach, baby lettuces, or other favorite greens)
1 bunch herbs, (basil, parsley, cilantro, or other favorite herb)
1 whole zucchini
3 tablespoons miso
2 cloves garlic
1 inch ginger
dash cayenne pepper
2 to 3 cups blessed water or more if needed
Place all ingredients in a blender, blend and serve!
Basic Soup Recipe:
2 cups non-sweet fruit
Choose between cucumber, tomato, zucchini, pepper, or tomatillo. You may choose to use one or more of these.
1 to 2 cups liquid
Use one cup first. Then if needed, add more liquid at the end. Choose between blessed water, coconut water, or vegetable juice.
1 to 2 cups greens
Vegetables or herbs. Choose between kale, parsley, spinach, arugula (also a spice), celery, and your favorite herbs and veggies!
1/2 to 1 whole avocado,meat of one young coconut, or 2-4 Tablespoons of tahini.
4 Tablespoons olive oil,or other cold pressed oil like flax or hemp.
2 Tablespoons Miso
1/2 to 1 whole apple
1/2 teaspoon sea salt, or 2 tablespoons nama shoyu (or Bragg’s for gluten sensitive)
1 inch ginger (optional)
1 clove of garlic
1 pinch cayenne pepper
Blend all ingredients. You may choose to create a chunky soup by dicing some of the vegetables, or adding some. Warm it up till it feels warm to the touch! But not over 120 degrees so that you may preserve the enzymes and keep the soup ALIVE!
Some other great additions are kelp noodles or zucchini noodles, marinated or grated vegetables, chopped avocado, chopped onions, chopped tomatoes, olives, or sprouts.
Be creative, have fun and enjoy!
“Good Soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite then any other one dish.”