Tuesday, April 29, 2014

Sprouted Lentils Blueberry Power Smoothie

This is incredibly nutritious smoothie recipe. Lentils are rich in molybdenum, folate, copper, phosphorus, manganese,  vitamin B1, potassium and zinc. They are also good source of protein and dietary fiber. Blueberries are packed with compounds that provide antioxidant protection for the whole body, but are especially valuable for the nervous system and the brain health in particular. Both, lentils and blueberries support optimal glucose and cholesterol levels in blood. And sprouting, as you may already know, makes the nutrients more available to human organism.

Açai and mixed green superfoods make this smoothie even more valuable to health. So does the raw honey!

  • 1/2 cup sprouted lentils
  • 1 1/2 cups coconut water
  • 1 banana
  • 2 cups blueberries
  • 2 Tbsp raw honey
  • 1/4 cup açai powder
  • 1/4 cup green superfood mix
  • 2-3 ice cubes

  • Pour coconut water into blender. Add sprouted lentils and blend for a few seconds.
  • Add all the remaining ingredients and blend until smooth.
  • Pour smoothie into glasses and enjoy in good company!

 In radiant health - passionately raw - Dominique

Sunday, April 27, 2014

Sunday Special Spring Salad with Lemon Zest Vinaigrette

I eat freshly made salads almost every day independently of the season, but I always try to use seasonal greens and vegetable to make the best use of the nutrients mother nature has to offer.

Depending on where you live you will find abundance of young lettuces, cucumbers, radishes, leeks, herbs, and green onions at your local farmers' market. Buy as much as you can carry and make a rejuvenating bowl of salad. Repeat this action as often as possible. 

This is my Sunday Special Spring Salad recipe. It can also be made on Monday, Tuesday  or any other day of the week...


for the salad 
  • mixed young greens to fill large salad bowl (I used baby arugula, golden and red Swiss chard, lamb's lettuce, and baby spinach)
  • 1 cup mixed herbs (I used fresh mint, dill, and flat leaf parsley), chopped
  • 1/2 cup microgreens (I used young garden cress)
  • 1/3 cup young sprouts (I used lentil sprouts)
  • 1 cup chopped cucumbers 
  • 1 cup sliced radishes
  • 1 cup sliced leek
  • 2 spring onions, chopped

for the dressing
  • 1/2 cup virgin olive oil
  • 2 tsp aged balsamic vinegar (optional)
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp crushed pink pepper
  • freshly ground black pepper

  • Wash and pat dry the greens. Toss into a bowl
  • Add all the other ingredients and mix thoroughly. Portion out on individual salad plates. 
  • In a small bowl whisk the vinaigrette using all the ingredients. If you feel that the dressing is too tart you can add aged balsamic vinegar that is almost sweet in taste, or add a little honey. 
  • Pour dressing over the salad. Enjoy in good company!
Tip: Buy organic produce whenever you can. Use only zest of organic lemons and remember to wash off the wax.

Raw food comes with many blessings. Detoxification is one of them. As you probably heard before, lemons are one of the most powerful alkalizing and detoxifying foods we know. But it is not only the juice itself that has a healing potential. Lemon peel or the zest is a nutritional powerhouse as well. It contains more vitamin C than the juice plus bioflavonoids that help improve the health of blood vessels and the lymphatic system. Compounds in zest may help fight bacterial and fungal infections, intestinal parasites and even cancer.

In radiant health - passionately raw - Dominique

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


Saturday, April 26, 2014

Raw Cucumber Pasta with Lemon Mint Tahini Sauce

This is absolutely delicious variation on raw pasta. I made it with the coming New Mexican summer in mind. May is already very warm, but the temperatures in June, July and August are beyond imagination of most people. The only good thing in the desert is that there is hardly any moisture and you can actually breath. But of course, dry heat is just as bad for your body. You need to drink a lot of water to replenish what is lost due to the arid climate. Hot or not. And you need to keep your body cool. What could be better than a cooling cucumber pasta on a hot day?

  • 4 cucumbers, peeled (or 2 large English cucumbers)
  • juice of 1/2 lemon
  • 1/2 tsp lemon zest
  • 1/3 cup chopped mint leaves
  • 1/4 tahini
  • 2 Tbsp purified water (use more if needed)
  • 1/3 tsp Celtic sea salt
  • freshly ground black pepper to taste
  • 1 tsp black sesame seeds for garnish

  • Spiralize cucumbers and set aside. If you do not own a spiralizer, use vegetable julienne peeler to make the noodles.
  • In a small bowl mix tahini with lemon juice. It will harden a bit. Add water and mix to a desired consistency. Add salt, pepper, lemon zest and most of the chopped mint. Mix well. Save some mint for garnish. Pour the sauce over the cucumber pasta and mix gently.
  • Portion out the pasta and garnish it with chopped mint and black sesame seeds. Enjoy in good company!
Tip: You can make a variation of this dish if you take garlic and coriander instead of mint.
    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Thursday, April 24, 2014

    Sprouted Lentil Salad

    Nothing makes me as happy as the news that the raw food culture is to ever wider circles of health conscious people. Sometimes my own colleagues surprise me with their own recipes.

    This particular recipe was inspired by my Spanish colleague Jordi. He sprouted lentils for two days, added olive oil and salt. I decided to add a little something to make it even more nutritious.

    Lentils are incredibly nutritious, but like all the other legumes they contain naturally occurring toxins and anti-nutrients such as lectins, trypsin inhibitors, and phytic acid. These substances interfere with nutrient absorption. This is the reason why lentils (beans, nuts and grains) must be soaked before consumption. Soaking activates enzymes that are able to neutralize anti-nutrients and toxins. It makes  nutrients available to human organism and makes lentils better digestible.

    I added red onions, leek, fresh coriander and lime juice to my salad. All these ingredients comes with incredible health benefits: among others, red onions contain potent anti-cancer and anti-inflammation compounds; leeks can help reduce cholesterol levels in serum and remove excess uric acid from the body; coriander helps detoxify heavy metals; lime juice helps digestion, helps balance cholesterol and blood sugar.

    • 2 cups sprouted lentils
    • 1/2 cup chopped red onions
    • 1/2 cup chopped leek
    • 1/2 cup chopped fresh cilantro
    • 1/2 cup virgin olive oil
    • juice of 1 1/2 limes
    • 1 tsp Celtic sea salt
    • generous amount of freshly ground black pepper

    • Mix all the ingredients in a large bow. 
    • Cover the bowl and place it in the fridge. Allow the salad to rest for at least 20-30 minutes.
    • Remove the salad from the fridge and serve in individual salad bowls or use it as a nutritious garnish for leafy green salads, vegan burgers, soups, or sandwiches. 
    • If this salad seem too plain to you you can add chopped cucumbers, peppers, tomatoes, or radishes. Whatever you decide to do, enjoy it in good company! 

      How to Sprout Lentils?

      • Take a large bowl or a jar. Add 1 cup lentils. 
      • Rinse the lentils.
      • Pour enough water to cover lentils completely. 
      • Soak the lentils for at least 12 hours to rehydrate them and start the germination.
      • Drain all the water and rinse the lentils. Allow to germinate for 8 hours.
      • Rinse the lentils with purified water. Drain and allow to germinate for 8 hours. 
      • Rinse and drain again. Allow to germinate for another 8 hours. 
      • You can repeat this process until you are completely satisfied with your sprouts. Remember, the longer the sprouts the bigger jar you should chose for sprouting.
      • Once your sprouts are ready, rinse and drain them. Transfer ready sprouts into a clean glass container and cover with a lid. Store in the fridge for up to one week.

      Keep things very clean in order not to contaminate the sprouts. One cup of lentils should produce at least 2 cups of sprouts. 

      In radiant health - passionately raw - Dominique

      Dominique Allmon©2014


      Friday, April 18, 2014

      Green Beauty Smoothie

      Our skin is a mirror of what is going on inside our bodies. Every skin condition reflects our needs - emotional and nutritional.

      I make a green smoothie few times a week. The recipe varies, but I always make sure that it delivers maximum nutrition. Leafy greens end up in a blender together with avocado, coconut water and a mixture of green superfoods.

      • flesh of 1 ripe avocado
      • 2 kale leaves
      • 1/2 cup spinach 
      • 1/3 cup sprouted lentils
      • 1 ripe banana
      • 1/2 cup chopped pineapple (optional)
      • 1/2 cup hemp protein
      • 2 Tbsp raw honey (use 2-3 soaked dates if you do not eat honey)
      • 1/2 tsp Celtic sea salt
      • 2 Tbsp argan oil
      • 1/4 cup broken cell chlorella powder
      • 1/4 cup barley grass powder
      • juice of 1/2 lemon
      • 2 cups coconut water (add more if needed)
      • 3-4 ice cubes
      • 1 Tbsp hydrated bentonite clay per person

      • Blend all the ingredients, except the bentonite clay, in a high speed blender. Make sure your smoothie has a nice and creamy consistency. 
      • Pour smoothie into glasses. Add 1 Tbsp hydrated bentonite clay to each glass. Mix well using a non-metallic utensil. Enjoy in good company!

      A word about bentonite clay: Bentonite clay is considered to be one of the most powerful and effective healing clays. When hydrated it produces negative electric charge that gives it the ability to absorb positively charged toxins,  heavy metals and impurities of all kinds. Bentonite also removes excess hydrogen from the cells and replaces it with oxygen. It has alkalizing effect on the body and may be useful in balancing gut bacteria. Bentonite is rich in minerals, especially silica, magnesium, calcium, sodium, iron and potassium.

      In order to be effective, bentonite clay has to be hydrated. To activate it mix 1/2 cup bentonite clay with 4 cups of purified water. Do mot use any metal utensils because metal makes it less effective.

      Use a plastic or ceramic funnel to fill bentonite into a glass bottle. Add water and shake well until clay is dissolved properly. Drink 1-2 ounces daily. Remember to shake the bottle before each use.

      Store the hydrated water away from sun. You can refrigerate it if you want to.
        In radiant health - passionately raw - Dominique

        Dominique Allmon©2014


        Wednesday, April 16, 2014

        Strawberry Açai Chia Mousse

        This is a make-ahead project. If you start working on it on Friday you will have a nice dessert for your Sunday brunch.

        Indulge without guilt. All the ingredients in this dessert come with incredible health benefits.  Antioxidant power of açai  combines beautifully with vitamin C from strawberries and the protein and Omega-3 fatty acids from the chia seeds. Coconut milk and honey give this wholesome dessert a nice creamy texture. Unless you are allergic to any of them you should add them to your diet as often as you can.

        • 3 cups organic strawberries, chopped
        • 1 cup Thai style coconut milk
        • 2/3 cup coconut water
        • 1/2 cup chia seeds
        • 2 Tbsp raw honey
        • 2 Tbsp açai powder
        • 1/3 tsp pink Himalaya salt
        • 4-5 strawberries, sliced (for garnish)

        • Put chia seeds in a cup. Pour coconut water over the seeds, stir well and cover the cup and put it into a fridge. Allow the seeds to expand and jellify for a few hours.
        • Using a blender blend strawberries, coconut milk, honey, açai and salt until smooth.
        • Add the jellified chia seeds and mix everything together. 
        • Transfer the pudding to individual dessert bowls, glasses, or goblets. Cover with a plastic wrap and refrigerate for at least few hours. I love to keep it in the fridge overnight.
        • Before serving, garnish the pudding with sliced strawberries and enjoy in good company!

        Tip: You can use any berries that are in season. If you do not have fresh berries, use frozen ones. Mix strawberries with blueberries or raspberries with blackberries and add your favorite superfood to the recipe. Experiment. It is such a fun!

          In radiant health - passionately raw - Dominique

          To learn more about the chia seeds please click here

          Dominique Allmon©2014


          Monday, April 14, 2014

          Creamy Kefir Mint Salad Dressing

          Many raw food lovers are vegans by choice. I am a conscious omnivore and always strive for a balance in my nutrition. Home made kefir is one of the foods that I use quite often in my smoothies and I also add it to salad dressings and dips. It helps me improve my digestion and my overall health.

          If you do not want to eat fermented raw milk, you can use cashew or macadamia nuts to replace kefir in this recipe. Add enough pre-soaked nuts to achieve nice and creamy consistency. You may have to add a bit more olive oil and lime juice, though. A pinch of nutritional yeast might help improve the taste as well.

          • 1/2 cup mint leaves and stems, washed and roughly chopped
          • 1/3 cup home made kefir
          • 1/2 cup virgin olive oil
          • juice and zest of 1 organic lime
          • 1 tsp Celtic sea salt

          • Place all the ingredients in food processor and whiz until creamy. Enjoy in good company on green salads. Chop seasonal green lettuce, add cucumber, spring onions and avocado, pour the dressing and voilà, a simple, healthy salad appears on your table almost by magic...
          In radiant health - passionately raw - Dominique

          Dominique Allmon©2014


          Friday, April 11, 2014

          Raw Orange Pistacchio Truffles

          I had quite a success with my raw confections. They turned out unsurprisingly tasty. My secret is to always use the best ingredients and to put a lot of love into the project.

          My new recipe combines the delicious aroma of sweet orange with mildly nutty pistachios and the bitterness of raw cacao. The sweetness of Medjool dates complements all the other ingredients. The dates are sweet enough so there is no need of any additional sweetener. Once you made your chocolates, remember to store them in the fridge. Eat within a week.

          If you decide to make these truffles, plan ahead. You need to soak nuts and dates overnight. 

          • 12 Medjool dates, pitted and soaked in water over night
          • 1 cup pistachios, soaked in water over night and dehydrated
          • 3 Tbsp melted virgin coconut oil
          • 1/3 cup raw cacao powder
          • 1/3 cup coconut flour
          • 1/3 tsp Celtic salt
          • 1 tsp zest of organic orange
          • juice of 1/4 orange (use more if needed)

          • Pulse pistachios in a food processor until they turn into a slightly coarse meal. Transfer the meal into a bowl. Set about 1/3 the amount aside. You will need it for garnish.
          • Add soaked dates into a food processor container and process until the dates turned into a smooth paste. 
          • Add pistachio meal and all the other ingredients and process until you receive a firm dough. Take a chunk of the dough and check if you can roll it out into a small truffle. Add more orange juice and more coconut oil if the dough is too dry and too brittle. Taste if it needs anything and adjust the taste to your preference. 
          • Transfer the dough into a bowl and allow it to sit for 15 minutes or so.
          • Take about 1 Tbsp of the dough and roll out a perfectly round truffle. Set on a platter. Continue 
          • working until you used up all the dough. You should be able to form at least 18 truffles. 
          • Fill a small dish with a pistachio meal. Take each truffle and roll it out in pistachio meal until it is completely covered and set it in a candy paper cup.
          • Place the ready truffles in refrigerator and chill for 2-3 hours. 
          • Serve chilled and enjoy in in good company!

          Tip: To intensify the orange aroma of this delicious truffles use 2-3 drops of food grade essential orange oil. To make sure that it is evenly distributed add the orange oil to the melted coconut oil and mix well.

          In radiant health - passionately raw - Dominique

          Dominique Allmon©2014


          Wednesday, April 9, 2014

          A Truly Green Goddess Dressing

          Not many people know that the original Green Goddess Dressing contained anchovies. Well, it did. The famous dressing was created in1923 by chef Phillip Roemer at the Palace Hotel in San Francisco for an event that honored actor George Arliss. Arliss played the lead role in William Archer's  play "The Green Goddess" that became an instant success. The original dressing was made with fresh tarragon, anchovies, and mayonnaise. It did not contain avocado!

          Many versions of this dressing are served all over the world today. And almost every vegan or raw food chef has his or her own version. So do I. And it is made with avocado. 

          You can imagine that the original dressing had a rather grassy taste and was quite salty because of the anchovies. My version is probably less salty than the original, but I added more salt than usual to enhance the taste of avocado and herbs. I want my dressing to only look green, but also taste as green as possible.

          • 2 spring onions, chopped
          • 1/3 cup fresh tarragon, chopped
          • 1/3 cup fresh parsley, chopped
          • 1 avocado
          • 1 small garlic clove, minced
          • 1/3 cup apple cider vinegar
          • 1/3 virgin olive oil
          • 1 tsp Celtic sea salt salt 
          • generous amount of freshly ground pepper

          • Put all ingredients into a food processor and whiz until you have a creamy dressing. 
          • Add purified water if your dressing is too thick.Taste and adjust the taste to your personal liking. 
          • Enjoy on salads or as a dip.

          Vegan Green Goddess Dressing

          Tip: Since the original Green Goddess dressing was mayonnaise based, it was often used in sandwiches. You can use the thicker, undiluted version of my vegan dressing to make sandwiches of any kind. Even people who normally do not eat vegan food love it on their sandwiches.

          In radiant health - passionately raw - Dominique

          Dominique Allmon©2014


          Monday, April 7, 2014

          Raw Beet Horseradish Cashew Nut Butter

          Last week I introduced you to my beet and horseradish super detox juice and promised to share with you my frugal beet horseradish cashew nut butter recipe.

          The juice is a wonderful liver detoxifier, but juicing removes most of the valuable fiber. The fiber known as pectin can help clean the toxins that have been removed from the liver and flash them out from the system. In other words, pectin prevents the toxins from being reabsorbed by the body.

          As you see, using the leftover pulp from this wonderful juice is more than just saving money. It will help you detoxify your body while you eat. Apple cider vinegar, pink Himalaya salt and black pepper are also known for their detoxifying health benefits. Together they work in synergy to support a healthy liver function.

          Beet and horseradish leftover pulp from juicing

          • 2 cups leftover beet and horseradish pulp
          • 1 cup cashew nuts, soaked in water overnight
          • 3 Tbsp raw apple cider vinegar
          • 3 Tbsp virgin olive oil (use cold pressed flax seed oil if you prefer)
          • 1 tsp pink Himalaya salt
          • 1/2 tsp freshly ground black pepper

          Raw Beet Horseradish Cashew Nut Butter and Raw Sauerkraut Crackers

          • In a food processor blend cashew nuts into a creamy paste. Add 2-3 Tbsp purified water to make the nuts really creamy.
          • Add leftover beet and horseradish pulp and process for a few seconds.
          • Add all remaining ingredients and process until they turn into a creamy butter. Taste and adjust the amount of salt and pepper to your personal liking.
          • Enjoy on raw crackers, in sandwiches, as a dip, or a a sauce with raw and cooked burgers, vegan or not.
          • Transfer the ready butter into small jars and store it in the refrigerator. Vinegar helps to preserve it just a bit, but like all the raw, unpasteurized condiments this butter will spoil at some point. To be true, I never tested how long it lasts. It is simply too tasty to keep it in the fridge for too long. 

          Tip: This butter tastes wonderful on my sauerkraut crackers. Give it a try! Recipe here

          In radiant health - passionately raw - Dominique

          Dominique Allmon©2014


          Sunday, April 6, 2014

          Sunday Morning Strawberry Watercress Kefir Shake

          Since now you know how to make kefir and hopefully made some, here comes a wonderfully simple kefir based recipe: my delicious Sunday Morning Kefir Shake. Every single ingredient comes with health benefits so make this as often as you can. Use organic ingredients whenever you can. Your liver will thank you for this.

          • 2 cups kefir
          • 1 cup strawberries
          • 1 cup watercress, chopped
          • 1 Tbsp raw honey
          • pinch pink Himalaya salt
          • 2-3 ice cubes

          • Wash strawberries and remove the stems. Chop if your blender is not very powerful.
          • Put all the ingredients into a blender and process until smooth.
          • Pour shake into glasses and enjoy in good company!

          Tip: If you are a vegan or allergic to honey, take one or two dates instead. You may have to blend a little longer, but make sure that you do not overheat the mixture. Beneficial bacteria perish when warmed up.

            Lulu exploring watercress

            In radiant health - passionately raw - Dominique

            Saturday, April 5, 2014

            How to Make Kefir?

            You must have heard about kefir if not, here is a quick introduction to this wonderful cultured food. Kefir is a fermented milk drink that has its origins in the mountainous region of Caucasus. 

            Kefir is made by "inoculating" milk with so called kefir grains. Kefir grains are natural fermentation starter. They are a symbiotic combination of lactic acid bacteria and yeasts in a matrix of proteins, lipids, and sugars. They form clusters that resemble cauliflower florets.

            When kefir grains are added to milk the yeast and the bacteria begin feeding on lactose (milk sugar) producing at the same time lactic acid, tiny amounts of alcohol, and carbon dioxide that contribute to the fermentation of milk. When there is no more lactose left in the milk, the fermentation process comes to a stop. The fermented product is lactose-free and safe for consumption even by people who cannot tolerate lactose.

            Kefir grains will grow and reproduce in room temperature (ca. 70-74°F or 20-23°C.) There is no need to warm up the milk before fermentation.

            • 2 clean 1/2 gallon glass jars with lids
            • wooden or stainless stirring utensil - a large spoon will do
            • fine-meshed strainer

            • about 1/2  gallon organic milk (preferably organic raw milk if you can lay your hands on it)
            • kefir grains (the whole packet if you are just starting your culture)

            • Pour milk into a clean jar leaving a little space between milk and the rim. Add kefir grains and stir well.
            • Cover the jar with clean lid and place it away from direct sun. Allow the milk to ferment at room temperature for ca. 18-24 hours.
            • Once fermentation is completed, remove the lid and stir your kefir vigorously. Pour the thick liquid thorough a fine-meshed strainer into a clean clean.
            • Close the jar with a lid and place it in the refrigerator. 
            • Rinse the remaining kefir grains with a purified water and start another batch of kefir. 
            • Drink your freshly made kefir straight up or use it to make smoothies, salad dressings, dips or cheese. Recipes will follow!
            • If you bought dehydrated kefir grains you will have to rehydrate them. It may take up to one week to bring them back to life. To do this you will have to soak them in raw organic milk at room temperature. Remember to cover the jar and to change the milk every 24 hours. Use a clean sieve to discard the milk and pour a fresh one to nourish the cultures until they are ready.
            • Do not use law fat or skimmed milk to make the kefir. Kefir tastes so much better when it is made with whole-fat milk. 
            • Over time your kefir grains will start to multiply. Share the cultures with your friends and teach them how to make this wholesome drink.
            • Kefir grains will produce kefir almost indefinitely if you take proper care of them. In times that you want to a break or are going on vacation, store your kefir grains in refrigerator. Simply rinse the grains with purified water, place them in a jar with cold milk, cover the jar and store it in the fridge until you are ready to start again.  

            Now that you know how to make kefir you are probably looking for some interesting recipes. I will post few of my favorite ones in the next few weeks, but once you get your kefir cultures running you will be creating your own. You can trust me on that.

            In radiant health - passionately raw - Dominique

            Dominique Allmon©2014

            Thursday, April 3, 2014

            Two Amazing Detox Juices

            Change of seasons is probably the best time to start a detox program. If you eat raw food on regular basis your body is less "polluted" than that of a person who eats cooked, baked and grilled foods.

            A healthy body knows how to take care of itself, but many people have lifestyles that lead to toxic overload and incomplete detoxification. Growing environmental pollution also plays part in our inability to detoxify properly on our own. Moreover, liver, lungs and kidney become a bit sluggish as we age and need a little help.

            To start my spring detox program this year I have chosen two simple and easy to make juices - one green and one purple. All ingredients are known for their detoxifying properties and can be used safely at any time.

            All ingredients used in these juices are organic. This is important! You want to remove toxins from your body. You do not want to add any.

            ~ Beet and Horseradish Super Detox Juice ~

            • 4-5 beets
            • 1 horseradish root, about 5-6 inches long (I used a much larger one)

            • Wash and peel beets and horseradish. Chop into manageable pieces if your juicer is not very powerful.
            • Juice the vegetable alternating between and horseradish.
            • Drink fresh. 

            Beets are one of the best foods to detoxify the liver.  They contain betaine which enhances the liver detoxification process and protects the liver and bile ducts to optimize liver function. 

            Horseradish contains compounds called glucosinates. Recent studies demonstrated that these compounds help increase body's resistance to cancer. Glucosinates increase liver's ability to detoxify carcinogens and to suppress the growth of existing tumors. 

            Tip: Do not discard the leftover pulp. It contains many nutrients and fiber, most importantly pectin from beets. Pectin can help to clean the toxins that have been removed from the liver and flash them out instead of being reabsorbed by the body. To make the best use of it I turn the leftover pulp into a tasty beet horseradish cashew nut butter that can also be used as a dip or a sauce for raw and cooked vegan burgers. Recipe will follow next week.

              ~ Cucumber Cilantro Detox Juice ~ 

              • 2 large English cucumbers
              • 1 bunch cilantro
              • 1/2 organic lime with peel (optional)
              • 1/2 organic lemon with peel (optional)

              • Wash cucumbers and cilantro.
              • Wash lemon and lime. Make sure that you removed all the wax from the peel. Only organic lemons and limes can be juiced with peel!
              • Pass all the ingredients through a juicer. Pour the juice into a chilled jug. Stir well.
              • Drink fresh.  
              Cucumbers are quite amazing. They support a healthy kidney function. Kidneys are important elimination organs. Moreover, compounds in cucumbers such as lariciresinol, pinoresinol, and secoisolariciresinol have the ability to protect the body from various cancers including breast cancer, ovarian cancer, uterine cancer, and prostate cancer.

              Cilantro helps remove heavy metals from the body. The herb is one of the very few substances that helps detoxify heavy metals from the brain.

              Citrus fruit, especially the peel, contain D-limonene - a substance known to activate enzymes in the liver that are part of the Phase 1 and Phase 2 detoxification processes. During the Phase 1 and Phase 2 liver converts the harmful toxins into less toxic waste.

              Tip: Do not discard the leftover pulp. You can use as a base to make creamy cucumber cilantro dressing, gazpacho or some other refreshing raw soup.

              And last, but not least. If you are not familiar with juicing and detoxification or have a serious health issue I suggest that you consult a certified nutritionist or naturopath. Do not start juicing or a detox program all by yourself. An experienced healthcare provider will prepare you for the program and devise the best strategy to suit your particular condition.

              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.

              Tuesday, April 1, 2014

              Simply Divine Strawberry Smoothie

              There is nothing as wonderful on a sunny spring day as the locally grown, ripe organic strawberries! I consume enormous amounts of these berries and I suggest you should too, provided of course that you are not allergic to them. A caution is also advised if you suffer from seasonal allergies because strawberries have the ability to liberate histamine and aggravate allergic reactions.

              Strawberries are not only delicious, they are really good for you. They are rich in vitamin C. Vitamin C is needed to strengthen the immune system and prevent colds, to fight and prevent cancer, to protect the eyes and prevent cataracts, and to support production of collagen and keep your skin young. Other nutrients such as the ellagic acid and various phytonutrients help fight inflammation and prevent cardiovascular disease. Potassium in strawberries helps keep the blood pressure within a healthy range. Strawberries are rich in fiber and help improve digestion. They also help balance blood sugar and prevent sugar spikes. 

              • 2 cups fresh ripe strawberries, washed and hulled
              • 1 cup coconut water
              • 1/2 cup Thai style coconut milk
              • 1/3 tsp cinnamon
              • pinch pink Himalaya salt
              • 2-3 ice cubes 

              • Put all the ingredients into a high speed blender and whiz until smooth. Skip the ice cubes if you are using frozen strawberries. 
              • Pour smoothie into glasses and enjoy in good company!
              Tip: As you see I did not use any additional sweetener. Ripe strawberries are very sweet and do not need anything to make them taste better. Strawberries are very perishable. Eat them as soon as you buy them and if you have to store them for a day or two, keep them in cold fridge or they will gradually lose their vitamin C. Also remember that conventionally grown strawberries are one of the "dirty dozen" foods. Buy organic whenever you can.

                In radiant health - passionately raw - Dominique

                Yummy, yummy, yummy!

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