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

 

Inspiring Quotes, Recipes

Eggplant Bacon

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!

Eggplant Bacon:
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
2 Eggplant
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.

  1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.
  2. Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.
  3. 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.
Risk more than others think is safe.
Care more than others think is wise.
Dream more than others think is practical.
Expect more than others think is possible.
~Claude Bissell
Have a beautiful August!
Love,
Michelle
Anti-Cancer, Anti-Inflammatory, Antioxidant Power, Blood Sugar, Cleansing & Detoxification, Eye Health, Healthy Body, Immune Boosters, Recipes, Skin Support, Weight Loss

Walking Lightly Soup

It’s that time of year, when I love to eat tons of soup! There is absolutely nothing like soup! By nature its eccentric, in the fact that no two are ever alike!
Make this soup as part of your 3-Day Cleanse!

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.”
~Louis P. De Gouy, The Soup Book (1949)
 
Many Blessings!
~ Michelle
Anti-Aging, Anti-Cancer, Antioxidant Power, Healthy Body, Immune Boosters, Recipes, Uncategorized, Weight Loss

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
Anti-Inflammatory, Healthy Body, Juice, Recipes, Weight Loss

Greeña Colada

Since I live in Montana, and its cold and snowy outside this time of year, I long for warm beaches and sunny clear skies. But in the mean time I can create my own tropical hideaway in my space by cranking up the heat, practicing yoga and making myself a delicious Greeña Colada!

Greeña Colada:

  • Meat of one coconut (I used the fresh coconut water yesterday for a hydrating drink super drink)
  • 1 banana (or 4 drops of stevia if you want this to be lower glycemic)
  • 1 cup fresh pineapple
  • 1/2 cup cashews (or whatever kind of nut you have on hand – almonds, ect..)
  • 1 tablespoon vanilla extract
  • 1 cup coconut milk or tea or water
  • 1 Tablespoon Premier Greens Mix
  • 1 teaspoon spirulina
  • 1 drop of vitamin D3 serum

Put all ingredients in a blender and blend until smooth!

Greeña Colada

Pineapple is a great digestive aid because it helps the body break down and digest proteins more efficiently. The enzyme in pineapple that is so amazing is called Bromelain, it is an excellent anti-inflammatory. If you eat 1/2 cup of pineapple a day it is said to provide pain relief by helping to relieve painful joints common to osteoarthritis. In sports medicine, bromelain is used to reduce inflammation and swelling after an injury.

Pineapple is also known to help dissolve blood clots and is an old folk remedy for morning sickness. So go ahead and drink up your Greeña Colada!

In light,

Michelle

Winter Wonderland

Antioxidant Power, Boost Energy, Cardiovascular Health, Healthy Body, Heart Health, Immune Boosters, Recipes, Weight Loss

Raw Cacao Brownies

This is for all of my choc-o-holic friends. This is devilishly chocolaty and filled with amazing nutrients and high in anti-oxidants! Chocolate is super good for you!

Research and published studies show that chocolate can:

  • Lower your risk of heart disease
  • Enhance your immune system
  • Fend off diabetes
  • Fight cholesterol
  • Lower blood pressure
  • Enhance blood flow
  • Fight fat
  • Improve cognitive health
  • Slow aging
  • Enhance physical energy, stamina and vitality
  • Act as a safe and effective aphrodisiac

How can raw cacao do all of these marvelous things for us? Its easy, raw cacao is rich in iron, which assists in the process of respiration as it carries oxygen throughout the body. This helps with circulation, lowering the instances of heart disease, enhancing blood flow, which in turn improves cognitive health, physical energy and helps with stamina and vitality. An iron deficiency creates a low level of oxygen in the blood. This results in people feeling light-headed, tired, weak and interestingly enough an intolerance to cold which is a sign of poor blood flow.

Another great benefit to raw cacao is manganese, it  plays an important role in the formation of cartilage, bone and connective tissue. This ability to form and rebuild tissue helps slow the aging process. Awesome!

Raw Cacao Brownies:

Base:

1-3/4 cups almonds (ground to a flour in food processor)

1 cup raw cacao

1/2+ cup maple syrup or agave

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

8 drops (not droppers) of Chocolate Stevia for extra sweetness.

Dash of Himalayan salt to taste

Coconut oil (for bottom of brownie pan)

Frosting: 

2 avocados

1/2 cup maple syrup or agave or raw honey

1/2 cup raw cacao

1 teaspoon vanilla extract

To Prepare Frosting:  Blend ingredients in food processor until smooth and creamy (if you need to add a little more maple syrup or water to get a smooth consistency).

To Prepare Brownie Base: Place all ingredients in a bowl and mix until ingredients start to stick together. You may need to add a little water or a little more almond flour to get the right consistency.

In your 6 x 6 brownie pan, spread coconut oil on the bottom and on the sides to prevent brownies from sticking.

Take brownie “batter” and press it into your pan.

Once you have your brownies pressed nicely into the pan, spread your delicious frosting on top, sprinkle a some coconut flakes on top and serve! This is so delicious by itself you you may have a cup of chai tea with it or even add fresh raspberries or figs.

These brownies are so delicious even your non-vegan friends will love them!

Love, peace and bliss,

Michelle

Recipes

Living Cereal with Almond Milk

Most mornings I wake up, have a glass of water with sole and iodine and then sometimes I will eat this cereal concoction, and a little later I’ll have a mid-morning snack of a juice or smoothie to keep me going until lunch. Then at lunch I usually have a BIG salad and some miso soup.

To start out, I cut up half an apple, cranberries, and some sprouted buckwheats that I dehydrated with cinnamon spice (I like to always have some on hand because they are a lot like rice krispies), next I like to add some raw trail mix with cacao nibs, raw cashews, golden raisins, goji berries, and mulberries, I also like to add homemade almond mylk and coconut flakes. The combination is great!

Almond mylk is naturally sweet, versatile and alkaline.
Soak 1 cup of raw almonds overnight (I add half of a vanilla bean to the soak water). The next morning, rinse and drain your almonds and place in a blender with four cups of filtered water.  Blend until ingredients are smooth.  Pour into a strainer to separate the remaining pulp.  You may use the pulp again for a lighter mylk. Place almond mylk back in blender and add a pinch of sea salt, a few dates, and the soaked vanilla bean for flavor.  Blend and serve.
The Real Deal About Cow’s Milk, is that it isn’t good for you!
1. Modern commercial farming involves the heavy use of growth hormones and antibiotics, in order to produce more, supposedly healthier milk.  The problem is that these hormones and antibiotics get into the milk the cows produce, and when we ingest them, they have far-reaching effects on our health, including the possible endocrine and reproductive problems and the development of “super” strains of bacteria that are resistant to the constant low doses of antibiotics they are subject to.
2. More than 60 percent of the human population is either lactose-intolerant (meaning their bodies do no produce the enzyme to digest the main sugar in milk, lactose) or they are allergic to milk. If more than half of us can’t drink milk, it can’t be as necessary to good health as many think it is.
3. Dairy products cause excess mucus production in the body.  Excess mucus production can ultimately affect your digestive and immune systems.
4. Dairy milk really isn’t as nutritionally packed as we are led to believe.  We are all told that we need milk in order to get sufficient amounts of calcium, vitamin A, and vitamin D. But truth be told, this is a marketing scheme, and milk is not a very rich source of these vitamins naturally; it’s generally fortified with them.  And most green vegetables have more calcium than milk!  Eat your veggies and you’ll be just fine. (Cow milk info from Renee Loux, Living Cuisine).
In Love, Life and Laughter!
Michelle
Recipes

Zucchini Rolls

This recipe is one of our family favorites, packed with delicious flavors and exciting textures. Many people tell me that they cannot eat raw food because its so cooling. It can be if you are eating it right out of the fridge! Pine nuts, basil, nutmeg and garlic are all warming foods, couple that with placing your dish in the dehydrator for a couple of hours or in the oven on a low temperature for 20 minutes, and you still have a raw dish that is warm!
This recipe might be a little labor intensive because it has many different parts and steps but its well worth the time and effort! Let me know how yours turns out!
Zucchini Rolls:
4 medium zucchini, cut lengthwise into very thin slices.  Its easiest to use a mandolin slicer.
Ricotta:
2 cups pine nuts or raw cashews or walnuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast (gives ricotta a more “cheesy” flavor)
1 teaspoon salt
1/2 teaspoon nutmeg
6 tablespoons of water (or coconut water or rejuvelac)
Blend until smooth and fluffy.

Pesto:
2 cups packed basil leaves
1/2 cup pumpkin seeds (soaked one hour)
1/4 cup plus 2 tablespoons olive oil
1 teaspoon sea salt
2-3 cloves of garlic (or as much as you want to taste)
pepper to taste
Blend in blender until you reach desired
 consistency.
Marinara:
1 teaspoon ginger
2 tablespoons garlic
1 teaspoon jalapeno
1/2 cup sun dried tomatoes
2 green olives
1/4 cup shallots or red onion
1/3 cup basil leaves
1/3 cup red bell pepper
1/4 cup oregano leaves
1/2 cup strawberries
2 cups chopped tomatoes
1/4 cup nama shoyu (or tamari for gluten sensitive people)
1 cup olive oil
1/4 cup red wine
blend together so that it is still slightly chunky.
To make rolls:
*Pour half of marinara into a 9 by 13 baking dish.
*Lay out zucchini place dallops of ricotta and pesto on zucchini and roll up.
*Place rolls into baking dish and pour other half of marinara on top of rolls.
*Serve at room temperature.
**If you like them slightly warm, place in dehydrator for a couple of hours before you are ready to serve.  If you do not have a dehydrator you may put them in oven on low for about 20-30 minutes.  Enjoy!
This delicious dish has it all in one power packed meal! I absolutely love the pesto, cheese and the marinara in this recipe!
Basil is rich in antioxidants, which help boost immunity.  It’s also an antimicrobial, which fights the germs that can cause colds.
Nutmeg is a “warming spice” that can bring blood from the center of the body to the skin.  This helps disperse the blood more evenly throughout the body, reducing overall pressure.
Since the 1950’s there have been more than 2,700 articles that have been published about the health benefits of garlic, this would include, digestive and respiratory problems, fatigue, bacterial infections, toothache, arthritis, and heart disease.  Wow!  It’s a good thing I enjoy garlic!
Lycopene, although not an essential nutrient for humans, research has shown an inverse correlation between consumption of tomatoes and cancer risk, lycopene has been considered a potential agent for the prevention of some types of cancers, particularly prostate cancer.
xoxoxxo
Michelle
Recipes

Wakame Kale Salad

Kale & Sea Veggies! Oh, yumm! I love this salad, the flavor is delicious and the textures are fun too!
Ingredients:
Salad:
1/2 of 1.06 oz. package wakame sea vegetable (soak 5 minutes in water)
12-16 cups torn kale (about 8-12 large leaves; save stems for juicing)
1 small head cauliflower, chopped
1 cup green onions, chopped small
1-2 red bell peppers, diced
2 cups mung bean sprouts (or you may choose to use kelp noodles or another kind of sprout)
Dressing:
2 oz. lemon juice
2 oz. orange juice (or grapefruit juice)
1/2 cup flax or olive oil
1/4 cup nama shoyu, Bragg liquid aminos, or tamari
1 Tbs. Miso
1 slice ginger (25 cent size)
1-2 clove garlic
1/2 tsp. dry mustard
1 Tbs. honey
dash cayenne
Instructions:
Salad:
Wash and tear kale, chop veggies, mix soaked wakame into veggies and toss with dressing.
Dressing Sauce:
Use blender to combine dressing ingredients and pour onto salad.  Let marinate for 1 hour.
This salad will last up to one week in the fridge.
Wakame has a subtly sweet flavor and slippery texture.  It is a rich source of EPA, an omega-3 essential fatty acid and has high levels of calcium, iodine, thiamine, and niacin.
Have a wonderful day!
xo
Michelle