Sunday, March 29, 2015

Delicious Green Detox Juice Recipe

After a long winter there is nothing better than a quick detox. Most people on raw food lead healthy lifestyles, but even the healthiest people need an intensive cleanse. Juicing, oil pulling, body brushing: simple cleansing rituals that help you find new energy for the longer, sunnier and warmer days.


People who do not normally drink freshly made juices report incredible health benefits after a short, three-days juice fast. Unless you have some serious health issues, a three-day juicing marathon is often enough to jump-start your metabolism. When choosing juice ingredients remember to use more vegetable, green leafy greens and fresh herbs than fruits. You want to keep your blood sugar balanced during the detox. Also remember to drink a lot of water to prevent toxic overload reactions that are normally known as the detox crisis or the Herxheimer reaction. Buy organic ingredients whenever you can!


Ingredients:
  • 2 large or 4 small English cucumbers (wash well to remove the wax from the skin or peel them, especially if they are not organic)
  • 1 large fennel bulb
  • 1 bunch watercress (I used 3 cups, leaves and twigs)
  • 1 green apple (I used granny Smith)
  • 1/2 lemon


Method:
  • Depending on your juicer you may have to chop the ingredients into manageable chunks.
  • Squeeze 1/2 lemon straight into a juice receptacle. This will prevent your juice from turning brown.
  • Pass all the ingredients through a juicer. I started with the apple. Lemon juice in the jar prevented it from turning brown.
  • Pour the juice into tall glasses and enjoy it in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

      




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

Wednesday, March 25, 2015

Early Spring Garden Salad

Many of my readers are probably too young to remember what early spring salads looked like in the 1950s or 1960s, when people used to eat locally grown produce and exotic fruit and vegetable were considered a rarity.


Early spring brings us not only strawberries, but also the delicate Boston lettuce (also known as bib lettuce or butterhead), chives, radishes, young carrots, and spring onions. Make best use of these ingredients whenever you can. When they are grown locally they do not loose their nutritional value due to transportation over vast distances.

Boston Lettuce 

Kale lovers often underestimate such fragile greens as the Boston lettuce. Unlike kale, Boston lettuce does not store well, but like any greens it has nutritional value that cannot be neglected. Boston lettuce is a good source of B vitamins such as thiamin, riboflavin, folate and vitamin B6; vitamins A, K and C; minerals such as calcium, magnesium, phosphorus, iron, potassium and manganese. Boston lettuce is also a very good source of dietary fiber. 

In this recipe one head of lettuce is used to make four portions. I used 1/4 of a head for each portion.

Ingredients:

for the salad
  • 1 head of Boston lettuce
  • 1 bunch radishes, chopped (use 4-5 radishes for each portion)
  • 1 bunch chives, chopped (you should have at least 1 cup)


for the dressing
  • 1/2 cup virgin olive oil (use cold pressed flax or hemp oil if you prefer)
  • 1/2 freshly made almond cream 
  • 1 shallot, roughly chopped
  • juice of 1/2 lemon
  • 2 tsp coconut syrup (use raw honey or any other liquid sweetener if you prefer)
  • Celtic sea salt and freshly ground black pepper to taste


Method: 
  • Using a blender make salad dressing. Whip it until creamy. Place it in the fridge to chill a bit.
  • Gently wash the lettuce. Pat it dry. Turn the lettuce head upside down. Using a very sharp knife cut the lettuce into quarters.
  • Arrange each quarter on a platter. Pour a few spoons of dressing over each lettuce wedge.
  • Toss chopped radishes and chopped chives over the lettuce wedges. Serve as a side salad or appetizer and enjoy in good company!


Tip: To make vegan nut cream use half the amount of water that you would normally use to make nut milk. To learn how to make nut milk please check out my nut milk tutorial.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

      

Friday, March 20, 2015

Heirloom Carrot Pasta with Primavera Pesto

For some of you last winter was really tough. The so called Polar Vortex kept large areas of the United States in it ice-cold grip. Let's hope that the worse is over and that we, finally, can embrace spring that officially begins today. 


To welcome spring I created incredibly delicious Primavera pesto. Last year hazelnuts and flowers meet young carrots and basil!

I used dried edible flowers in this recipe. You can, of course, use fresh flowers, but they will make your pesto taste slightly bitter. I would rather use them to garnish this between-the-seasons dish.

Ingredients:

for the pesto
  • 1/2 cup chopped young carrots
  • 1/3 cup hazelnuts, soaked in water overnight
  • 2 Tbsp dried organic edible flowers
  • 1 Tbsp chopped fresh basil leaves
  • 1/2 tsp chopped fresh peppermint leaves (optional)
  • 2 garlic cloves
  • 1/3 tsp Celtic sea salt
  • 2/3 cups virgin olive oil


for the pasta
  • 2 medium large purple carrots, spiralized (use beets if you cannot get purple carrots)
  • 1 Tbsp virgin olive oil
  • pinch Celtic sea salt


Method:
  • In a large bowl mix spiralized carrot noodles with olive oil and salt. Mix well gently and set aside. This will prevent carrot noodles from drying and make them slightly tender.
  • Place all the pesto ingredients in the bowl of your food processor and pulse until you have creamy, but slightly coarse pesto. Use more more olive oil if pesto turns out too thick. Add more salt if needed.
  • Transfer carrot noodles into pasta plates. Add pesto and serve. Enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

         

Tuesday, March 17, 2015

Health Benefits of Wheatgrass

Most people on raw food are familiar with wheatgrass. Most green superfood supplements contain some percentage of it, and many juice bars offer freshly pressed wheatgrass juice.


What is wheatgrass?

Wheatgrass is the young green grass that grows from germinated seeds of the common wheat plant or Triticum aestivum. The plant grows in the temperate regions of the United States and Europe where the ripe berries are harvested and usually turned into flour. Wheatgrass, however, is harvested long before the plant riches its maturity. 

Wheatgrass consumption was initiated by the famous holistic health practitioner, Ann Wigmore. She observed dogs and cats eating grass to improve their digestion and believed that humans could also benefit from the practice. And the easiest way to introduce wheatgrass to human diet was to juice it. 


Ann Wigmore developed a strict health regime for patients with chronic or incurable diseases. The patients were to avoid meat and diary products. They were put on raw, living food diet and had to drink fresh wheatgrass juice. This diet produced incredible results. Patients with cancer, gout and diabetes got healed. Many skin disorders and immune system related problems disappeared as patients indulged in the nutrition-rich foods. Great part of the success was attributed to the detoxifying and alkalizing effect of the wheatgrass juice. 

Nutrition facts

Wheatgrass is rich in chlorophyll and SOD (Superoxid dismutase) enzyme. It is a natural source of various minerals and vitamins, including iron, calcium, magnesium, manganese, and selenium, and vitamins A, C, E, K, and B vitamins including B12. Wheatgrass is a perfect source of protein. It provides all essential amino acids. Moreover, the protein comes in the form of polypeptides which are easily utilized by the body. 

Wheatgrass is gluten-free and can be safely consumed by people with gluten allergy and gluten sensitivity. The type of gluten that causes adverse reactions exists only in the wheat grains which are seeds that produce the grass. 


Health benefits of wheatgrass

As mentioned before, wheatgrass is believed to have many health benefits:
  • It has the capacity to detoxify blood and liver. It helps neutralize environmental toxins and pollutants. Thanks to SOD it helps to remove heavy metals and radiation form the body;
  • It helps alkalize the body and relieve such ailments as peptic ulcers and ulcerative colitis;
  • Thanks to a high chlorophyll content, it helps to cleanse and oxygenate the blood and increase the red blood cell count;
  • It helps to clear the brain fog;
  • It helps improve digestion and relieve constipation, diarrhea, bloating, bad breath and body odor;
  • It stimulates the thyroid function and may help to manage weight problems;
  • It can help reduce inflammation in the body and alleviate such ailments as rheumatoid arthritis when used topically as a compress;
  • It helps improve many skin conditions thanks to its detoxifying and alkalizing function and the effect it has on digestion;
  • When consumed fresh in form of juice, it may increase bio-electricity and awaken inner life-force. It helps to increase vibrancy and activates self-healing mechanisms within the body.


Grow your own!

If you are living in a big city, you probably have no problems finding a juice bar that serves freshly made wheatgrass juice, but wheatgrass is not as easily accessible in smaller communities. In this case the best thing you can do is to grow your own.

By growing your own wheatgrass you will be in control of its quality and purity. By choosing organic seeds and purified water you can make sure that the wheatgrass you are consuming truly is organic and pollutant-free. You also determine the conditions for growth and the moment of harvest.

Should you decide to grow your own wheatgrass, remember not to expose it to a direct sunlight or it will taste bitter. Also make sure that it does not develop a mold. For best results grow it in specially developed trays and follow the instructions of the manufacturer. 

Best time to harvest your wheatgrass for juicing is about one week after germination of the seeds, short before the so called jointing stage. In the life of a cereal plant such as wheat, jointing stage is a moment of growth at which the internodal tissue in the grass leaf begins to elongate and form a stem. By harvesting your wheatgrass at this stage of growth you make sure that your juice will have the highest concentration of nutrients. Once harvested, you can leave the cropped grass in the tray and allow to grow again. With a little practice you will be able to grow your own healthy grass. 


Juicing wheatgrass

Juicing wheatgrass is very easy if you have the right tool. Juicers such as the Champion juicer have additional attachments specially developed for juicing grass. There are also juicers on the market that were designed only for juicing grasses and leafy greens. Some of them are electric, some are manual. The price varies depending of the type of juicer. If you decide to buy one, always buy the best you can afford, but make sure it is easy to clean.

A word of caution

Wheatgrass is a powerful detoxifying superfood. Depending on your health condition it may cause so called Herxheimer reaction if consumed in large amounts. This reaction occurs when more toxins are released into the bloodstream that the body can process. Symptoms may include headache, skin rush and even a light fever. To prevent this you should start your detox gradually and always drink a lot of water to support the elimination of toxins from the body. 


In radiant health - passionately raw - Dominique 

         


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


Saturday, March 14, 2015

Raw Banana Pie Recipe

Today is a unique occasion to make a pie! It's the π Day. We will have many 3.14, but we will never have another 3.14.15, 9:26.

I wanted to celebrate it with a strawberry pie, but since I did not find any organic strawberries today I decided to buy organic bananas instead.

This is a simple, generic, recipe that I used before to make other kind of pies. It always works. The filling ingredients may vary a bit. Depending on the kind of pie I am willing to make I may use different spices or a different kind of nuts, for instance. Cashews work very well in the filling; almonds and filberts are great for the crust.


π = 3,1415926...

Ingredients:

for the crust
  • 1 cup raw almonds, soaked in water overnight
  • 1/2 cup Medjool dates, soaked in water overnight
  • 1/3 cup raw coconut or almond flour
  • 1/2 cup shredded raw coconut
  • 2 Tbsp melted coconut oil
  • 1/2 tsp Celtic sea salt
  • pinch cinnamon


for the filling
  • 2 ripe bananas
  • 1/2 cup cashew nuts, soaked in water overnight
  • 1/3 cup melted coconut oil
  • 1/4 cup mild raw honey
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/2 tsp organic vanilla essence 
  • pinch Celtic sea salt

for the topping
  • thinly sliced large banana

Method:
  • In a food processor mix all the crust ingredients into a firm dough. It should not be too flowing, but also not too hard. You may have to adjust the amounts of ingredients to get a perfect consistency.
  • Transfer the dough into a pie form and spread it evenly in an about 1/4 inch thick layer. Place the form in the freezer for about 30 minutes.
  • Blend all the filling ingredients in a high speed blender or a food processor until they form a smooth, creamy mass.
  • Using a spatula transfer the cream onto the pie crust and spread it evenly.
  • Place the pie in the fridge for an hour or so.
  • Remove the pie from the fridge and garnish it with fresh banana slices.
  • Cut the pie into generous portions and enjoy in good company!
Wishing everyone a very joyous π Day!

In radiant health - passionately raw - Dominique

Wednesday, March 11, 2015

Scrumptious Raw Strawberry Coconut Butter

Only a few days ago a fellow blogger and my Facebook friend Yelena asked me about raw food breakfast options. Most people can easily envision raw food for lunch and dinner, but a raw food for breakfast still seems a bit weird to many. "What do you eat for breakfast if you are on raw food?" is the common question. There are more raw breakfast options than you can imagine. Raw nut butters and preserves on raw breads and crackers are only one of many delicious alternatives to conventional breakfast. 


If you like to start your day on the sweet side, try my scrumptious strawberry coconut butter. It is very easy to make and absolutely delicious. 

Ingredients:
  • 2 cups chopped fresh, ripe organic strawberries
  • 4 cups shredded raw coconut
  • 1/3 tsp liquid stevia (add more if needed)
  • 1/2 tsp organic vanilla extract
  • 1 tsp pink Himalaya salt


Method:
  • Place shredded coconut in a bowl of a food processor and process until you receive creamy coconut butter. Remember to scrape the walls and push the coconut mass down every few minutes. (You can use a high speed blender if you have one.)
  • If you are satisfied with the creaminess of your coconut butter, add all the remaining ingredients and process for a few minutes. 
  • When all ingredients are perfectly combined and your butter is smooth a creamy, transfer it into a clean jar or a butter container. Enjoy in good company!

This scrumptious strawberry coconut butter stores well for up to one week in the fridge. Make small batches and use quickly. You can use it as a bread spread, in smoothies, or as a base for raw deserts. For best results, remember to take it out of the fridge about half an hour before use.


Tip: You can save the time and use store-bought raw, organic coconut butter (not to be confused with coconut oil!) Use 1/2 cup coconut butter for each cup of fresh strawberries. If you are not a vegan and have access to raw milk and raw milk butter, you can also use it to make a non-vegan version strawberry butter. The process is exactly the same, but you might have to experiment with proportions.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


         
         






Thursday, March 5, 2015

4 Ingredients Coconut Blueberry Smoothie

To make this delicious smoothie I used fresh young coconut. I hope you are able to obtain one. Some Asian supermarkets and organic food stores carry young coconuts at least from time to time. 


The water of young coconut is a wonderful isotonic thirst quencher that contains electrolytes of calcium, magnesium, phosphorus, sodium and potassium in their most natural form. Unlike commercially sold coconut water, coconut water straight from a young coconut is raw since it does not undergo any form of processing. Meat of young coconut is rich in fiber, potassium and B vitamins, including folate.

To sweeten my smoothie I used coconut blossom syrup which has a slightly smoky taste of blackstrap molasses mixed with caramel. This syrup is considered to be one of the healthiest sweeteners on the market since it has a very low glycemic index and does not spike the blood sugar. However, like any sweet substance, it should be used in moderation.


Ingredients:
  • 1 1/2 cup fresh young coconut water
  • 1/2 cup young coconut meat
  • 1 cup blueberries (fresh of frozen)
  • 1 Tbsp coconut blossom syrup


Method:
  • Blend all ingredients in a blender until perfectly smooth. You may add a few ice cubes if you are using fresh blueberries.
  • Pour smoothie into glasses and enjoy it in good company!


In radiant health - passionately raw - Dominique

Dominique Allmon©2015

    


Sunday, March 1, 2015

A Very Fruity Radicchio Salad

We are still in the middle of a cold winter, but I am already preparing for my seasonal detox. Before I move into a more structured detox program I usually start adding detoxifying ingredients into my daily recipes at the end of February. Bitter greens and herbs are my food of choice in accordance with the ancient principles of the Traditional Chinese Medicine and Western herbalism.

A Very Fruity Radicchio Salad

Bitter taste is associated with cleansing and detox. Bitter plant compounds stimulate salivary glands and liver, improving digestion and elimination. Bitters are often considered to be anti-microbial and anti-inflammatory. They help remove excess mucus from the body and increase the production of digestive juices.

My radicchio salad comes with incredible health benefits. It is rich in flavonoid antioxidants such as zeaxanthin and lutein; vitamins such as B vitamins, especially B5 and B 6, vitamin K, and C; minerals such as manganese and potassium; enzymes and other plant compounds beneficial to health. 

 The ingredients

Ingredients:

for the salad:
  • 1 medium large radicchio, shredded
  • arils of 1/2 pomeganate
  • supremes of 2 Mandarin oranges
  • 1/2 snow pear (nashi), sliced

for the dressing
  • 2 Tbsp freshly pressed Mandarin orange juice
  • 2 Tbsp freshly pressed pomegranate juice
  • 1/2 Tbsp raw apple cider vinegar
  • 1/3 cup virgin olive oil (or any cold pressed oil of your choice)
  • 1/2 tsp pink Himalaya salt
  • 1/2 tsp freshly ground black pepper (add more if you prefer)
  • 1 tsp raw honey (optional)

 A Very Fruity Radicchio Salad

Method:
  • Whisk a salad dressing using all the dressing ingredients. Add more black pepper if you prefer. Black pepper promotes intestinal health and helps improve digestion.
  • Gently mix all the salad ingredients in a large bowl. Add the dressing and mix again.
  • Serve the salad as a main course or as a side dish and enjoy it in good company!

Tip: I did not add any herbs to this salad since I considered radicchio to be perfect in itself, but you may want to experiment a bit. You can also skip the Mandarin oranges and add some chopped purple onion for an even more detoxifying action. The taste will change completely when you add some chopped walnuts and use cold pressed walnut oil as a base for the dressing. Whatever you decide to do, have fun!

 The ingredients

To learn how to de-seed a pomegranate please click here
To learn how to supreme citrus fruit please click here

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

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

      
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