[quote author=Res link=board=rawfood;num=1119538336;start=60#66 date=03/09/06 at 21:03:24]Rev up your Juicers! Â*This is so good. Â*
3 stalks celery
1 clove garlic
1/4 fresh lemon with peel
LARGE 1" ring of fresh pineapple peel
Wash ingredients and don't peel. Â*Cut in sizes that will fit the juicer. Â*JUICE IT!
Don't omit any ingredients (they may sound like a weird combo, but you have to taste it to believe it). Â*
*Note, the greens can be interchanged, i.e., celery and zucchini can be replaced with broccol, spinach etc, but I like it as is.
When you say 1/4 fresh lemon with peel, do you mean just the flesh and just the peel or do you mean flesh, seeds, pith (which I've read is bitter) and peel?
Also, LARGE 1" ring of pineapple PEEL - PEEL only or is there pineapple flesh involved too?
I'm new to all this and I've already tried one recipe from Victoria's book "12 Steps to Raw Food" which called for a lemon and peel and it was pretty disastrous. I was able to taste the lemon and feel the tingle from the citrus hours after I had the stuff. Made me wonder if I would be able to drink green smoothies at all!
I guess this would be the place to post these questions.
I tried making sesame seed milk and it didn't turn out so well either (this was after the disastrous green smoothie).
I used unhulled sesame seeds. Should I have used hulled sesame seeds? Should I have rinsed them before I soaked them overnight? How much water should be used to soak them overnight? Should I have rinsed them after soaking overnight?
I couldn't find sprout bags so I attempted to use cotton cheesecloth to strain the milk. Took forever! Any recommendations for obtaining sprout bags or nut milk bags (I think those were mentioned in Victoria's book)?
Daff: I just edited the recipe. Â*It should be Pineapple rind and all. Â*It's delicious. The same with the Lemon. Just cut a whole lemon in quarters and pop one quarter into the juicer.
Try Almond milk. Â*You can't go wrong with it. Â*It's delicious. Â*
Did I answer all your questions?
Thanks for the response. You answered all my questions about your particular recipe, yes. 1/4 of the whole lemon, eh? Perhaps I could taste and feel the lemon hours later with the other stuff coz I'm sensitive to it? Maybe a 1/4 won't be as noticeable to my taste buds.
The questions about the sesame seed milk, no. I was trying to make the sesame seed milk coz in her book, Victoria said it helped decrease her "addiction" to sugar. I've got a bit of the same. It's hard for me to say no to anything with sugar. I'm sure it's not the only reason my weight is ballooning but it's got to be a major part!
Got a recipe for almond milk or instructions on how to make it? I'm not sure if it'll work for me. I've got a bit of a sensitivity to almonds. When I eat whole almonds, my tongue tingles and the insides of my ears itch!! It's weird!!! Slivers of almonds don't seem to trigger the reaction so maybe the milk won't either.
The Raw Gourmet, Simple Recipes for Living Well (c1999)
by Nomi Shannon (Alive Books).
Banana Papaya Pudding
Smooth, creamy and filling, this pudding is also delicious
with two pitted prunes or figs blended in. When you make this pudding, don't throw away the papaya seeds. They have a wonderful spicy and peppery
1/2 ripe papaya (approximately 1 cup) peeled and seeded
1 banana peeled and cut in chunks
Put the papaya in a blender and blend just enough to break
up the fruit. Add the banana; blend until smooth. Eat
immediately. Serves 1.
Variation 1: Add 1-2 tablespoons raw almond butter, blend
This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!
This recipe is from The Complete Book of Raw Food~ Lori Baird, editor
Abeba and Anna's It's Really Soup:
serves 8 to 10 people
10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish
In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.
In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.
This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!
Yeah Res, I thought that was funny too, why do you think I made it? I had to see if it was true.........it was!
Here's my contribution for the week, I hope people like these!
Enjoy Lanie Gurl
This delicious green mousse is very simple. If you want to
keep it really light, dispense with the crust and serve it
in individual ramekins, or make it in a pie plate and cut it
into wedges. This recipe will fill a 9 inch (22.5 cm) pie
pan including a crust.
This recipe calls for a large amount of spinach. If you are
using the packaged, pre-washed variety, be sure you are using
an equivalent amount, by weight.
Spinach mousse looks beautiful decorated with paper-thin
slices of mushrooms covering the entire top in a spiral
pattern, topped in the center with a sprig of parsley or
basil. If you're preparing mousse for a party, you can make
it in advance and store it in the refrigerator for one day,
although it will lose some nutritional value. For a really
large crowd, double or triple the recipe and make it in a
large rectangular pan.
2 tablespoons pine nuts, soaked in water 20 minutes, drained
1 large bunch spinach (1 pound-500g), cleaned, dried, torn
1/4 cup raw tahini
3 tablespoons lemon juice
3 cups sliced mushrooms
1/4 teaspoon sea salt
5 tablespoons water (a bit more is sometimes necessary
depending on the moisture in the spinach-you want the
mixture to be moist enough to process easily)
1/8 teaspoon nutmeg (see note)
1-2 tablespoons psyllium husks (finely ground)
In a food processor, combine the spinach, tahini, pine nuts,
lemon juice, mushrooms, salt and water; process thoroughly.
The mixture will become an even green color. While the processor
is still running, very gradually sprinkle in the nutmeg, then
the psyllium. Press the filling immediately into the pie plate
or ramekin. Decorate with mushrooms. Chill for at least 30 minutes
Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill
or 1/2 teaspoon Pizza seasoning.
Note: It is extremely important that you very gradually
sprinkle the psyllium husks into the mixture as the
processor is running.
Note: Spinach Mousse is a stand alone recipe. It also can be
served as a pie, with a crust. You will find several crust
recipes in The Raw Gourmet.