What's Your Raw Story?

I'm so impressed with the stories I've heard recently of amazing Raw Journeys!

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Recipe of the Week: Thai Coconut Soup

What does Ginger, Turmeric and Water have in common?
They are blood thinners!  Add to that Cinnamon, Coconut, and Celery
and your Coronary Arteries will be thanking you!

Inspired by this article, I created this delicious recipe for health:

http://www.naturalnews.com/035465_blood_thinners_alternatives_Coumadin.html


Raw Thai Coconut Soup

1 cup dried coconut, Bob's Red Mill Flaked Unsweetened
1 1/2 cups water
1 tsp salt, to taste
1 tsp ginger powder
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp onion powder
1/2 clove of garlic
1/2 carrot stick
1/2 celery stick

Blend well in blender.  You may let the blender warm it up or transfer soup to a double boiler and warm to no more than 115 degrees, if you wish.  Taste great warm or cold.  Top with chopped fresh cilantro and mung bean sprouts.

Recipe of the Week: Raw Red Pepper Hummus

Red Pepper Hummus

1 cup raw sunflower seeds
1 small red bell pepper (chopped)
1/2 lemon, juiced
1 clove of garlic
1 TB extra virgin olive oil
1/2 tsp sea salt (to taste)
Dash of paprika for garnish

Blend well in blender or food processor, using a little water if you need to.
Served with dipping veggies.

It's taste as good as it looks!

Recipe of the Week: Kale Chips

You could google a hundred recipes for Kale Chips, some not raw, but here is another simple recipe that is proven to be delicious (my kids fought over it)!

Kale Chips

8 leaves of kale
1 tsp ginger powder
1/2 tsp onion powder
1/2 clove of garlic
1 TB Braggs Aminos, Nama Shoyu, or Soy Sauce
1 TB extra virgin olive oil
1 TB raw apple cider vinegar
1 cup raw sunflower seeds, pine nuts, or raw cashews

water

Wash and peel off leaves of kale from stems, discard stems, dry.
Blend all the other ingredients, using  a little water to get the blender moving.
In a large bowl, combine the kale leaves with the mixture.  Use your hands to make sure you really cover all the leaves. (Sneak a taste when no one in looking.)

Spread out on a dehydrator mesh tray.  Place in dehydrator @ 115 degrees for about 4-6 hours. If you don't have a dehydrator, place on a cookie sheet and set your oven on as low as it can go for about 10-20 mins, until the kale is crispy and not burnt.

Enjoy, but try to share.

Recipe of the Week: Stuffed Peppers

Stuffed Peppers
 
1 small plum tomato
1 cup bell peppers (from 4 peppers)
1 cup cilantro
1 cup raw sunflower seeds
1 TB Nama Shoyu, Bragg's Aminos, or Soy Sauce
1 TB Extra Virgin Olive Oil
1 TB Raw Apple Cider Vinegar
Jalapeno, about an inch
1/8 tsp cumin
1/8 tsp onion powder
1/8 tsp sage
1/8 tsp garlic powder
 
Wash and cut tops off of multicolored bell peppers. 

Set bottoms aside. Combine all ingredients and blend well. 

Spoon mixture into pepper bottoms. Place on dehydrator tray 

and dehydrate for 6-12 hrs at 115 degrees. 

Enjoy but try to share!

Recipe of the Week: Asparagus and Leek Soup

Raw Asparagus and Leek Soup

1 stalk Celery
1 Carrot
1 Apple
Asparagus, about half a bunch or handful
1/2 Leek
1/2 clove Garlic
1 TB Italian Seasoning
1 tsp Sage
2 TBS Nama Shoyu, Braggs Aminos, or Soy Sauce
1 TB Extra Virgin Olive Oil
1 TB Raw Apple Cider Vinegar
Irish Moss (optional)
Salt and pepper to taste

Blend well all ingredients with water in blender. If you like texture, reserve some celery and carrots shredded to add in later. Discard asparagus bases. Make sure leek is washed well. Irish Moss is only available online. It's a seaweed that is white, not salty, and is used for thickening desserts, nut milks and soups. Raw almonds can also be used if you want a thicker soup. Avocado can also add creaminess. Experiment and Enjoy!

Seaweed: It's what you're missing

If you have every felt a little "blah", you'll now what I mean.  Something's missing!  Here's a link with a video and a recipe about the health benefits of seaweed.

http://www.thebestofrawfood.com/seaweed-health-benefits.html
http://www.blogger.com/blogger.g?blogID=8349845988042641758#editor/target=post;postID=381789406056543863


Do you have a good recipe of seaweed dishes?

Recipe of the Week: Raw Tacos

 Raw Tacos

 "Meat" Ingredients:

 1 1/2 cups raw walnuts, crushed well
 2 teaspoons ground cumin
 1/2 teaspoon ground coriander
 1/8 teaspoon ground nutmeg
 1 tablespoon Nama Shoyu or soy sauce
 1/2 cup chopped fresh cilantro
 1 tablespoon fresh lemon juice
 1 tablespoon olive oil
 1 clove garlic, minced
 1/8 cup of onion, minced
 1/8 teaspoon ground cayenne pepper
 1 teaspoon fresh jalepeno, minced

 Topping:
 1 cup of alfalfa sprouts

 Taco shell:
 4 cabbage leaves, soaked in hot water

 Combine all the "meat" ingredients. Place in cabbage leaf. Top with sprouts.

Recipe of the Week, Salad Dressing

Nothing could be more important to a healthy diet than a healthy salad dressing. Many people sabotage their healthy diet by using store bought salad dressings laden with preservatives, hydrogenated oils, artificial flavors and high fructose corn syrup. A good dressing is a staple to a raw foodist. Complimenting not only a super salad, but a marinade for raw stir-fry vegetables or a necessary ingredient in a raw soup...the possibilities are endless!

Raw Italian Dressing

1/4 cup Raw Apple Cider Vinegar
1/8 cup Water
2/3 cup Extra Virgin Olive Oil
1 tsp Sea Salt
1 tsp "No Salt Seasoning"

Combine ingredients in a glass jar and shake well before serving. Store covered at room temperature for a few days.

Recipe by Debbie Owen, myrawpregnancy.com

Recurrent Miscarriage Blog

Very good blog! http://miscarriage-recurrentmiscarriage.blogspot.com/ A must read. Enjoy

Recipe of the Week

Recipe of the week: Stuffed Portabella Mushroom

Remove and discard the stump.
Wash and dry your whole Portabella Mushroom.
Toss with salad dressing (raw apple cider vinegar, extra v olive oil, salt, spices).
Place mushroom on dehydrator sheet, top down.
Fill with about a TBSP Bragg's Aminos or Namo Shoyu and chopped fresh cilantro.
Sprinkle with "No Salt Seasoning".
Blend well 1/2 cup of raw sunflower seeds and water for each mushroom.
Fill in the

mushroom with the blended sunflower seeds.
Top with some more cilantro and no salt seasoning.
Dehydrate at 150 dgrees for 4 - 6 hours or until the stuffing is dry on top.
Enjoy

Recipe by Debbie Owen, myrawpregnancy.com