Friday, October 31, 2014

Immunity Booster Smoothie

This is one of my favorite health smoothies! It combines the healing power of bee products - raw honey, propolis, and bee pollen - with the refreshing taste of citrus fruit. And of course, citrus fruits are not simply tasty. They are loaded with powerful nutrients: Vitamin C, folate, potassium, and flavonoids such as quercetin, among others. Fresh ginger was added for additional immune support since it has powerful anti-microbial and anti-inflammatory properties.


You may wonder about the taste of this smoothie, but when you consider that it is supposed to be your medicine, the whole thing makes a bit more sense. I agree that it takes a little practice to get used to the taste of propolis or bee pollen, but you must know that there are few other substances in nature that come with comparable healing potential.

Drink this smoothie during the cold season as often as you can. Start slowly. Add only small amounts of propolis if you do not like the taste. Once you get used to it it will not bother you that much. Just keep in mind that it will help you stay healthy.

Ingredients:
  • 2 cups freshly pressed citrus juice (I used pink grapefruit, Mandarin oranges, lemons, and limes)
  • 2 very ripe banana
  • 4 Tbsp raw honey
  • 1 Tbsp bee pollen
  • 1 tsp grated fresh ginger root
  • 1/3 tsp liquid propolis


Method:
  • Blend all the ingredients until smooth.
  • Pour smoothie into glasses and garnish with bee pollen. Enjoy in good company!

Tip: If liquid propolis is too strong for you, use proplis infused honey. Add two table spoons of it and two table spoons of raw honey to your smoothie.

In radiant health - passionately raw - Dominique


Dominique Allmon©2014

         




*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.

Thursday, October 23, 2014

Purple Sauerkraut

The days are getting shorter and colder. It is time to do something for the immune system. Many people are unaware that the small intestine is a vital part of the human immune system. Researchers call it the innate immunity. To stay healthy we have to maintain intestinal homeostasis, or a balance between the beneficial macro-organisms and the pathogens that inhabit the intestines. Our lifestyle often interferes with this balance. However, many nutritionists believe that this balance can be restored with changes in nutrition. Consumption of fermented foods and supplementation with probiotics can help us restore and maintain intestinal homeostasis. This in turn strengthens our immune response.

Purple Sauerkraut

Homemade, unpasteurized sauerkraut is full of life. It contains beneficial microorganisms that will help you strengthen your immune system. Sauerkraut is also considered to be a superfood. The process of fermentation increases its nutritional value and makes the nutrients more bio-available.

Sauerkraut is full of enzymes and unlike raw, unprocessed cabbage, it does not contain goitrogens that could interfere with the thyroid function. 


Ingredients: 
  • 1 medium large purple cabbage
  • 1 small white cabbage (or 1/2 of a large one)
  • 2-3 Tbsp pink Himalaya salt
Tools:
  • cutting board
  • sharp knife
  • large mixing bowl
  • 1 jar with clamp lid (at least 1/2 gallon)
  • wooden stomper 

Ready for the fermentation!

Method:
  • Remove the outer leaves from both cabbage heads and save them for later use.
  • Cut both cabbage heads into halves and remove the hard stems (the hard central core of the cabbage) and save it for later use.
  • Cut the cabbage halves into quarters. 
  • Chop the cabbage into thin slices. You can use the food processor or a mandoline if you want to, I used sharp knife.
  • Place shredded cabbage in a large bowl. Add salt and massage the cabbage with clean hands until the shreds start to soften and produce brine. This make take up to 10 minutes. 
  • Transfer the massaged cabbage into a jar. Work in layers making sure that cabbage is tightly packed and that there is no air between the layers. Use a wooden cabbage stomper or a similar tool to press the cabbage dawn. This will allow the juices (brine) to rise and cover the cabbage. 
  • Work your way up leaving about 1 inch space between the brine covered cabbage and the lid.
  • Fold one one of the cabbage leaves and place it in a jar making sure that it entirely covers the cabbage. Fold another leaf and place it on top. Place the cabbage stem upright on top of the cabbage leaves and press it dawn as you close the lid. 
  • Place the closed jar in a moderately warm place and allow it to stand undisturbed for up to 4 days. 
  • After 4 days, carefully open the jar. Remove the stem and the covering cabbage leaves. Taste your sauerkraut. It should have a nice, homogenous purple color and a slightly tangy, but not overpowering taste. If you prefer it to be a bit more acidic, continue the fermentation process for another two or three days. 
  • Once you are satisfied with the degree of fermentation and acidity, place the jar in the refrigerator. This will stop the fermentation process. You can store your sauerkraut for a few months, but I truly doubt that you will be able to do this. It is simply too delicious to keep it in the fridge. Enjoy often!

Fully fermented purple sauerkraut

Tip: This a basic recipe. You can add spices to enhance the taste. Once you massaged your cabbage add one table spoon of allspice berries or juniper berries. Mix well and proceed as described in the recipe. Also keep in mind that the jar might leak a bit during the fermentation. I place mine in a small bowl. In this way the liquid collects in the bowl and does not stain my kitchen furniture.

In radiant health - passionately raw - Dominique



*Information in this article is for educational purposes only and it not meant to diagnose or cure a disease.

Dominique Allmon©2014

        


         

Thursday, October 16, 2014

Delicious Carrot Strawberry Juice

Fresh, ripe strawberries in October! I could not resist and I bought a lot.


As you may know, strawberries are extremely perishable. I ate some just like that and decided to juice the rest before they go bad.

My juice will give you a healthy glow in the middle of October. The extra dose of vitamin C from strawberries will help you to resist cold and flu during the cold season. I added apricot kernel oil to help the body absorb the fat-soluble vitamins. The aroma is divine!

Ingredients:
  • 10 large carrots
  • 2 cups fresh strawberries
  • 2 tsp apricot kernel oil (use flax or hemp if you prefer)

Method:
  • Pass carrots and strawberries through a juicer.
  • Pour the juice into glasses. 
  • Add 1 tsp apricot kernel oil to each glass and stir well. Indulge in good company!

Tip: You do not need to peel the carrots if you are using organic ones. Simply wash them carefully to remove any residual dirt. Also, use the leftover pulp to make raw crackers or cookies.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

         



Monday, October 13, 2014

Pear And Fennel Salad

Creating a balance raw meal is not always easy, especially when you want to use seasonal, locally-grown, organic produce.

For this early autumn dish I used ripe organic pears and fennel and created a deliciously fruity dressing to round up the composition. I wanted to add some pomegranate, but since it is not in season yet, I decided to use dried pomegranate seeds that are quite sensational. I also used hemp seeds and hope you will not have a difficulty finding them. Both, pomegranate seeds and the hemp seeds, are wonderfully nutritious superfoods. I encourage you to use them in your raw recipes as often as you can.

I normally eat my organic fruit with the peel on, but for this salad I decided to remove it. I dehydrated it in a dehydrator for a later use. On a cold winter day it makes a very nice tea when you add a little honey.


Ingredients: 

for the salad
  • 2 ripe, firm pears
  • 2 medium large fennel bulbs
  • 2 tsp dried pomegranate seeds
  • 2 tsp hemp seeds
  • 1 1/2 lemons

for the dressing
  • 1 pear, peeled and cored
  • juice of 1 lemon
  • 1/4 cup cold pressed hemp oil
  • 2 Tbsp virgin olive oil (optional)
  • 2 Tbsp purified water (add more if the dressing turns out too thick)
  • a bit less than 1/4 tsp Chinese Five Spices Powder
  • 1 tsp pink Himalaya salt
  • freshly ground black pepper, to taste


Method:
  • Press lemon juice out of lemons into a bowl.
  • Peel the pears and cut them into halves. Remove the cores and cut each half lengthwise into wedges. 
  • Put the pear wedges into a bowl with lemon juice to prevent oxidation. You have to work quickly or they will turn brown. 
  • Whiz the salad dressing using all the dressing ingredients. Adjust the taste to your personal liking.
  • Cut fennel bulbs into wedges. Save the green fennel fronds for garnish.
  • Arrange pear and fennel wedges on individual plates. Add dressing and garnish with pomegranate seeds, hemp seeds and chopped fennel fronds. Enjoy in good company!


Tip: To make the dressing you can use the lemon juice in which you marinated the pear wedges. Simply squeeze more lemon juice if needed.

In radiant health - passionately raw - Dominique

Dominique Allmon@2014

         

Saturday, October 11, 2014

Grow Your Own

Years ago a Canadian friend from Toronto told me a story from her neighborhood: A Polish immigrant family moved to Scarborough and managed to shock everybody by upsetting suburban harmony. The reason? They destroyed the perfectly manicured lawn and planted onions, cabbages and tomatoes.

Our tomato plant

This was in the early 1990s. No one really though that much about starting an urban garden, but today with pesticides and the GMOs more prevalent than ever, many people are thinking of at least converting their backyards into small gardens.

 Using egg shells to grow saplings

Those who live in apartments are cultivating herbs, peppers and edible flowers on their balconies. Those who do not have balconies, grow herbs on their window sills. And most raw food lovers grow their sprouts at home even if they cannot grow anything else. The trend is rising and this is good so.

We started a vegetable garden in our backyard, but the weather wasn't very kind to us. Still, we have a wonderful tomato plant and bushes of basil. And this already is something. It makes us smile every time we pick a tomato or share our basil with a friend. Simply to know that we are eating clean, organically grown food makes us happy. 

From the backyard - freshly picked tomatoes

Fall is not the best time to start planting, but you can at least begin planning for the next year. Visit a gardener or a farm to learn as much as you can about vegetable gardening, or sign up for a workshop if you find one in your vicinity. You will not regret it.

By Dominique Allmon

   


Tuesday, October 7, 2014

Superfood Brownies

This is another frugal recipe that was created to help you save money with juicing. If you made my anti-cancer juice and wondered what to do with the valuable leftover juice pulp here is the answer - my signature superfood brownies.


They are absolutely delicious. Vegan, low in sugar, gluten-free and loaded with antioxidants. You can indulge without guilt and do something good for you body since all the ingredients used in this recipe will help you protect your body from free radicals.

While working on this recipe consider that depending on your juicer, your leftover juice pulp might have more or less moisture than mine. You will have to adjust the amounts of ingredients. Use you common sense. Always taste the dough before freezing it. I did not add any sweetener since the beets and raspberries used in my juice were very sweet. Dates and lucuma adds natural sweetness. Add spices of your choice and use fresh edible flowers if you can get them at this time of the year.

Ingredients:
  • 1 1/2 cups juice pulp (I used beet, raspberry and ginger pulp)
  • 10 Medjool dates, soaked in water overnight
  • 1/4 cup dried sour cherries, soaked in water overnight
  • 1/4 cup coconut oil (melted in warm water bath)
  • 1/4 cup cacao butter (melted in warm water bath)
  • 1 Tbsp pomegranate powder
  • 1 Tbsp açai powder
  • 2 Tbsp lucuma powder
  • 1 cup raw cacao
  • 1 tsp ground hot red pepper
  • 1/2 cap almond flour (use the leftover almond pulp if you are making your own almond milk)
  • 2 tsp raw vanilla powder
  • 1 tsp pumpkin pie spice (optional)
  • 1 tsp pink Himalaya salt 
  • handful of dried edible flowers for garnish (optional)


Method:
  • In a food processor mix all the ingredients into a smooth, homogenous dough. 
  • Line out a square dish with parchment or baking paper. Transfer the dough into a dish and spread it evenly.
  • Toss a handful of dried edible flowers over the cake. 
  • Cover the dish with a non-stick foil and place it in the freezer for at leas 30 minutes or until fully set.
  • Remove the dish from the freezer. Cut the cake into squares and toss more edible flowers on each portion. Serve and enjoy in good company! Store in fridge for up to five days.

Tip: When using fresh edible flowers remember not to freeze them or they will turn ugly. Garnish your brownies only after they have set.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

         

Saturday, October 4, 2014

My Cancer Detox Juice

October is Breast Cancer Awareness Month. I have no cancer history in my family and considering my life-style I will most probably never have one. I know that I am very lucky in this regard, but I also put hard work to keep it this way. 


I am not a biochemist and not a medical doctor, but I started my personal anti-aging and longevity research in my mid-twenties. Already as a very young person I knew that disease can be prevented or even reversed and all we needed was good food and a positive outlook on life. This was what my mother lived by.

So much in our lives depends on the choices we make, but it is very difficult to make the right choice if we do not have the necessary knowledge. But we are really blessed! We live in an information age and can access enormous data base virtually within seconds. The more we know the better because knowledge can save lives. 


The ongoing cancer research is widely accessible since research papers can now published online. Scientists understand the cancer survival mechanisms and test variety of plants for their ability to kill cancer cells. Foods such as beets, raspberries and ginger, for instance, have been widely documented for their cancer fighting potential. But we also know that the body produces countless cancer cells every day. A healthy, strong immune system has the ability to neutralize these cells before they turn into tumors. What we need, is to support our immune system so that it can perform this action for as long as we live. Enriching our diet with foods that are rich in vitamins, antioxidants and other active compounds will help us stay healthy and hopefully cancer-free for life.

~ My Cancer Detox Juice ~

Ingredients:
  • 6 beets, washed, peeled and roughly chopped
  • 2 cups fresh raspberries
  • 1 inch ginger root

Method:
  • Pass all the ingredients through the juicer.
  • Pour the juice into glasses and enjoy in good company!


I used organic ingredients. The less harmful chemicals and pesticides enter my system the better. Otherwise, the detox makes little sense.

If you know anyone who might benefit from this recipe, share it. Share you knowledge with others. Sometimes, a simple act of compassion might save lives. 

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

         



*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.

Friday, October 3, 2014

Heirloom Carrot Pasta With Date Hazelnut Pesto

If you are living in the Northern hemisphere you are probably quite elated by the spectacular changes that occur in Nature in the early days of Autumn.

Farmers' markets offer abundance of colorful produce and my head is full of new recipe ideas. In fact, ideas are flowing much faster than I can write them down. Some of the recipes will be published here, some are gone because I was distracted by a particularly beautiful head of cabbage and forgot to memorize my previous creation. But this is all right. We are living in a floating world and nothing can remind us of this fact better than the ever changing colors of Nature...

Today I am sharing with you a simple, but delicious recipe that I crated as soon as I bought my heirloom carrots. If you cannot find purple or yellow carrots you can use beets and parsnips to get the same colorful bowl of raw noodles. 


Ingredients: 

for the pasta
  • 3 large carrots (orange, purple and yellow)
  • pinch Celtic sea salt
  • 1 Tbsp olive oil

Making the date and hazelnut pesto

for the pesto
  • 5 Medjool dates, seeds removed
  • 1/2 cup hazelnuts (soaked in water overnight)
  • 2 large garlic cloves
  • 1 small hot chili pepper, seeds removed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 1 cup cold pressed oil (I used a mixture of virgin olive oil, evening primrose oil and argan oil)
  • 1/2 tsp Celtic sea salt


Method:
  • Wash an peel the carrots. Using your vegetable peeler "shave" the carrots to make ribbons. In a bowl gently mix the carrot ribbons with pinch of salt and olive oil and set aside while you are making the pesto. This will make the noodles a bit more flexible and easier to eat.
  • In a food processor pulse all ingredients until you receive a smooth, but slightly coarse pesto. Add more oil if pesto is too thick. Taste and add whatever you think is needed. If you like this pesto to be really spicy you can add another hot pepper. I prefer mine to be only slightly tingling.
  • Arrange carrot noodles on individual plates. Add pesto. Garnish with carrot slices and fresh basil leaves and enjoy in good company!

Like many other recipes I created this one with cancer prevention in mind. Garlic and cilantro help you detoxify toxins from the body. Carrots and chili peppers are rich in compounds that fight cancer cells. They all play role in breast cancer prevention.

Add these ingredients to your recipes as often as you can and remember that good nutrition is vital if you want to prevent degenerative disease and reverse premature aging.

In radiant health - passionately raw - Dominique

      

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*This article is for educational purposes only and is not meant to diagnose or cure a disease.

Wednesday, October 1, 2014

Purple Cabbage Slaw With Fresh Grapes

Purple cabbage is in season right now. Take advantage of the abundance and add this powerful vegetable to your menu.

I created this recipe with breast cancer in mind. Cabbage, onions, grapes, ginger and cilantro help you detox your body. Each has its own quality and will help you protect your body from oxidative stress and chronic inflammation. Research demonstrated that each of these ingredients has some anticancer properties:
  • Cabbage contains anti-oxidant compounds such as indole-3-carbinol, lutein, zeaxanthin, sulforaphane and isothiocyanates. These compounds can help protect against certain cancers including breast, colon, and the prostate cancer;
  • Onions contain flavonoid quercetin that has been shown to reduce risk of many cancers. They are also rich in allicin which protects liver and kills cancer cells;
  • Grapes are rich in powerful antioxidant resveratrol. Studies demonstrated that resveratrol has the potential to possibly prevent cancerous growth in breast tissue, in the liver, stomach and the lymphatic system;
  • Ginger - research demonstrated that ginger is toxic to cancer cells;
  • Cilantro helps remove heavy metals, harmful chemicals and pesticides from the body. This is important because all these substances may lead to a formation of cancer cells within the body.

In addition, the anthocyanins or the compounds that give the cabbage, onions and grapes their purple hue, have the capacity to reduce the growth of cancer cells in the colon, breast and liver. 


Ingredients:

for the salad
  • 1 small purple cabbage, shredded 
  • 2 cups purple grapes, halved (you may want to remove the seeds)
  • 2 medium large purple onions, chopped
  • 1 cup chopped fresh cilantro

for the dressing
  • 1 inch chunk fresh ginger root, chopped
  • 4 Tbsp balsamic vinegar (use apple cider vinegar if you prefer)
  • 1/2 cup virgin olive oil
  • 1/4 cup hazelnuts, soaked in water overnight
  • 1/4 cup purified water
  • 1 tsp pink Himalaya salt
  • 1/2 tsp freshly ground black pepper


Method:
  • Using a blender whiz a creamy dressing. Taste the dressing and add more salt or vinegar if needed.
  • Put shredded cabbage and chopped onions into a large bowl. Add dressing and mix well. Cover the bowl and allow it to rest in the fridge for 15 minutes or so.
  • Take the salad bowl out of the fridge. Add grapes and chopped cilantro. Mix gently. Serve right away and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

*This article is for educational purposes only and is not meant to diagnose or cure a disease.

         

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