Donna's Favorites
Adzuki Bean Soup | Buckwheat Cereal | Cucumber and Celery Juice Green Drink | Cucumber Juice | Fennel, Quinoa, Orange, and Basil Salad | Fruit Smoothie | Green Lemonade | Green Smoothie | Hummus | Hummus with Basil and Black Olive | Lentil Salad | Mango Tart with Banana Crème Topping | Mild Ceylon Curry Powder | Oriental Skin Polishing Pore Refresher | Pad Thai with Sauce | Sweet Potato and Avocado Sandwich | Wheat Berry Salad
8 ounces dry adzuki
beans
6 cups water
1 large onion
4 stalks celery, thinly sliced
2 tablespoons fresh herbs,
finely chopped (rosemary, oregano, parsley, chives, basil or a combo
of any)
1 bay leaf
1 clove garlic
1 teaspoon ground
allspice
3 cloves
2 teaspoons salt
3 teaspoons white
pepper
Wash the adzuki beans well in several changes of water, then drain.
In a large pot, bring the 6 cups water to a boil.
Add all ingredients and boil rapidly for 15 minutes. Reduce heat and simmer, covered, for 2 hours.
You may puree fully or partially for a smoother soup
Buckwheat
Cereal
From “Living on Live Food”
1-2 cups almond milk
1 cup banana, blueberries, strawberries or other fruit
1/2 cup raisins Honey (to taste)
Cucumber
Juice
One organic (if available) cucumber,
washed, cut, and put through juicer.
Cucumber
and Celery Juice
Green
Drink
One organic (if available) cucumber and one
stalk celery (organic)
Wash cucumber and celery well (use the
leaf), cut and put through juicer.
You can also add parsley or sprouts.
Fennel, Quinoa, Orange, and Basil
Salad
(from Alissa Cohen's book, Living on Live
Food)
3 cups sprouted quinoa
1 cup chopped fennel
bulb
2 Tablespoons minced shallots
2/3 cup orange juice
1/4
cup fresh basil
2 Tablespoons lemon juice
2 teaspoons olive
oil
1 teaspoon grated lemon rind
1 teaspoon grated orange
rind
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 cups
orange sections
1/4 cup walnuts, chopped
1. Combine
quinoa, fennel and shallots in a large bowl.
2. Combine the next
8 ingredients in a small bowl and stir well.
3. Pour over quinoa
mixture and toss.
4. Add in orange sections and mix gently.
5.
Sprinkle 1 Tablespoon of walnuts over each serving.
Fruit Smoothie
These are
everyone's favorite. No more having to go to the creeme stand or
local smoothie café.
2 servings
2-2 1/2 cups cold
water or ice cubes
2 cups of strawberries, oranges and
bananas
Turn on your Vitamix and ENJOY!!
2
servings
2-2 1/2 cups cold water or ice cubes
2
mangos
2 pears
3 slices of fresh ginger
Turn on your
Vitamix and ENJOY!!
Put any of your favorite fruit in the
blender. Blueberries, raspberries, bananas, mangos, pineapple, kiwi,
pomegranates. You can drink Green Smoothie's at any time of the day.
Use any fruit you like. I buy many pineapples and cut them up
immediately and store in freezer safe bags, core and all, and put in
the freezer. I juice enough for three drinks in the morning, my
daughter and I drink one for breakfast and I will have one extra for
the day.
They should be stored in the refrigerator. Or you
can freeze your juiced green only drink in an ice cube tray, and use
the ice cubes for another green smoothie. I use my own fresh frozen
fruit because the Vitamix mixes at such a high rate of speed, it
tends to heat up fast, and I don't like to use ice cubes. A Vitamix
is a must have for my kitchen. Play with your own recipes for green
smoothies and feel free to send me your favorites and I'll post them
on my website! donna@wholelifegreens.com
Green Smoothie
Drink Your
Greens, Here's How!
Warning: drinking green smoothies every
day can lead to more energy, a better night's sleep, weight loss,
less cravings for cooked or unhealthy processed foods, and an
overall clearer picture of life. Not to mention more cravings for
green smoothies.
Victoria Boutenko, from her book, “Green For
Life”, has this to say about green smoothies…
“Blended green
smoothies are a simple and delicious way of accessing the healing
properties of greens. Whether you eat a raw food, vegan, vegetarian,
or mainstream American diet, regularly drinking green smoothies can
significantly improve your health.”
What is a Green
Smoothie:
Green Smoothies are blended raw greens such as
kale, spinach, sprouts or lettuce, combined with water and
fruit(optional). The best way to juice your greens is with a Vitamix
blender. The ultimate in blending(and as you may have already
guessed, this site is geared towards the ultimate). Go to http://www.877myjuicer.com/ to purchase yours
today. Blending to a liquefied form allows the body to digest this
much easier than chewing. It's already digested!
To consume
greens in this way takes so little time and allows your body to
receive green liquid energy without having to chew. I've eaten more
greens in the last year than I've eaten my entire 45 years combined.
And my 17 year old daughter has consumed more green than she ever
would have if it came off her plate or out of the pan. I blend
morning smoothies for both of us every day. That's our breakfast. I
know, for me, if I can't be there to prepare her food for the rest
of the day, that she started off the day with this powerful aid in
healing, digestion, and nutrition.
For those of you just beginning this routine and feel this
doesn't suit your taste buds, try adding any of the following to
your drink(a small amount of any of these will dramatically change
the taste of your drink. Keep experimenting for your optimal
taste).
1 orange
1 apple
1 frozen banana
Frozen
Strawberries
Frozen Raspberries (this is my daughter's new
favorite)
Frozen
pineapple
Mangoes
Peaches
Grapes
Melon? Eat them alone
or leave them alone…(is my mother the only one who drilled that into
their heads?)
Or any other fruit you have on hand!!
Get the idea yet??
Here are a few more
additions to a green smoothie that are definitely a stronger taste
sensation:
Mint
Parsley
Basil
Cilantro
Garlic
Green Lemonade
One serving
Any of the following for your green. Or add a mix of all.
2 handfuls of organic greens (I use organic when I can get it)
spinach
kale
romaine, red or green leaf lettuce
swiss chard
any sprout you have left over from last night's salad
add either the juice of one lemon or peel and put the whole darn thing in the blender
2 cups of water
1 good squirt of flax seed oil
TURN IT ON, DRINK, AND WATCH THE RESULTS
Hummus
(from Alissa Cohen's book,
Living on Live Food)
4
cups sprouted chickpeas (garbanzo)
1 cup tahini
1 cup
onion
1 cup olive oil
1 cup lemon, peeled
1/2 bunch
parsley
1 Tablespoon Bragg Liquid Amino
1/8 teaspoon sea
salt
You can add different vegetables to this hummus,
changing the flavor, like red peppers, or carrots.
Hummus with Basil and Black
Olive
Makes about 5 cups
2 cups garbanzo
beans, soaked and sprouted
2 small garlic cloves
1/4 cup
raw tahini
1/2 cup pitted kalamata olives
1/4 cup extra-virgin
olive oil
1/3 teaspoon cayenne pepper (optional)
1/8 teaspoon
white pepper
1/4 cup fresh basil leaves
1/2 medium
lemon
sea salt and freshly ground black pepper, to taste
1. To sprout garbonzo beans, place in a large glass jar, cover
with filtered water and soak for 24 hours. Drain, rinse, and put in
sprouting
bag. Leave overnight and rinse once more and
refrigerate.
2. Place beans in food processor. Add garlic,
tahini, olives, olive oil, cayenne (if desired), white pepper, and
basil leaves. Juice lemon, and add to mixture. Process for 1 to 2
minutes, or until smooth. Season with sea salt and freshly ground
black pepper. Serve with carrot sticks, strips of red bell pepper,
and flax crackers for dipping.
2 oz. sprouted green
or red
lentils
2 shallots, chopped
3 tbsp. vinegar
1 tsp.
mustard
1 clove garlic
Toasted hazelnut or walnut oil
Salt and pepper
Mango Tart with
Banana Crème Topping
Ok, so maybe this next one
has nothing to do with sprouting, but it is yummy
8
servings
1 cup raw cashews
1 cup raw almonds
14 medjool
dates (soak in water if very firm or dry)
1/3 cup unsweetened
shredded coconut
2 large mangoes, peeled, pitted, and sliced
1
small banana, peeled and cut into chunks
2 teaspoons agave nectar
or honey
1 tablespoon glycerin-based (alcohol free) vanilla
extract
Coconut oil, just enough to coat glass pie dish
1/2
cup fresh raspberries, blackberries, or blueberries
1. Soak
cashews and almonds separately overnight in water.
2. Drain,
rinse, and thoroughly pat the almonds dry. Spread on a towel, and
let dry further for 30 minutes. Place almonds in food processor, and
process into a meal. Add dates and coconut, and process to form a
sticky "dough," scraping the sides of food processor with a rubber
spatula. Lightly coat a glass pie dish with coconut oil. Press the
mixture into pie dish to form a "crust." Layer the crust with
mango.
3. Drain cashews, rinse, and place in food processor. Add
banana, agave nectar or honey, and vanilla, and puree until creamy.
Spoon onto tart. Garnish with berries, and serve.
Back to sprouting recipes...
3 cloves of garlic
A few chives
A few thyme leaves
2
chilies
1/2 tsp. toasted coriander seed
1/2 tsp. turmeric
1 tsp. mustard powder or mustard seed
1/2 tsp. anise
1/2 tsp. cumin
Optional:
Fenugreek
Ginger
Black pepper
Cloves
Saffron
Tamarind
Grind all the ingredients into a coarse powder;
Place in an airtight container and store in a cool place; the mixture will keep well for six months.
Oriental Skin
Polishing Pore Refresher
Nope, it's not food, but
what a great idea!
1/4 - 1/2 cup raw adzuki
beans
1 clean strong coffee bean grinder or Vitamix blender
Procedure:
Grind 1- 2 tablespoons of raw
adzuki beans at a time
If the grinder has a pulse mechanism you may like to use this
Wait 20 - 30 seconds before opening lid to allow to settle and prevent a face-full of adzuki bean powder dust
Place powder in an airtight glass jar
Transfer several tablespoons into a small plastic container with a good seal for use in the bathroom/shower
Suggested usage:
- mix with water to a paste after cleansing face
- use as a scrub and rinse off immediately (good for daily to 3 times a week use)
- allow to remain on face until it dries and rinse off in the shower (use once a week and follow with a few drops of pure jojoba or rosehip oil on damp skin or leave skin bare overnight to rejuvenate and cleanse)
- can be used as a whole body scrub
Pad Thai With
Sauce
From “Living on Live Food”
This is an
all time favorite of mine!
Pad Thai Noodles
1 large yellow squash
4
cups mung
bean sprouts
Pad Thai Sauce
1 cup almond butter
1/2
cup orange juice
2 Tablespoons Braggs Liquid Amino
2
Tablespoons Honey
1-2 Tablespoons fresh ginger
Spiralize the squash in a Saladacco
Place mung beans on top
Sauce:
In a blender, blend the sauce
ingredients until smooth and creamy.
Pour sauce over the top.
For a thicker sauce, add more almond butter.
For thinner
sauce, add more orange juice.
I also use this as a raw veggie
dip!
Sweet Potato and Avocado Sandwich
2 tablespoons honey mustard
1 tablespoon mayonnaise
1/4
teaspoon poppy seeds
4 slices whole wheat bread
1 sweet
potato, baked, cooled, peeled and thickly sliced
1/4 small red
onion, thinly sliced
1/2 avocado, sliced
1/2 cup alfalfa
sprouts
Combine honey mustard, mayo and poppy seeds; spread onto bread.
And top with the rest!
Feeds 2 people, double or triple for more
2 cups sprouted wheat
berries
1/2 cup walnuts
1/2 cup raisins, soaked for 1-2
hours
1/2 cup dried apricots, soaked for 2 hours
2 cups
cucumbers, diced
2 Tablespoons scallions, diced
4
Tablespoons olive oil
4 Tablespoons lemon juice
4
Tablespoons dill, chopped
2 Tablespoons parsley, chopped
2
Tablespoons honey
Combine all ingredients in a bowl and mix gently
