Monthly Archives: August 2011

Almond Milk/Coconut Palm Sugar Tapioca Pudding

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Sweetened with Stevia, a natural sweet herb that comes from South America and has a 0 glycemic index, along with coconut palm sugar, a natural sugar with an extremely low glycemic index that is similar to agave nectar.  The difference is that agave is fructose, which is a toxin, especially when it is bottled in a concentrated syrup without the fiber of the fruit to go along with it.  Coconut palm sugar is a  natural sugar that the body can use.   Combined with almond milk, this dessert offers calcium and safer, higher quality calories.  If you are going to cheat, do it with the best ingredients!

Almond Milk/Palm Sugar Tapioca Pudding

     1/2 c small tapioca

2 1/2 cups unsweetened almond milk

1/4 tsp sea salt

2 eggs

1/4 c coconut palm sugar (dry granules)

Stevia

1.  Bring milk and salt to a simmer.  When the milk is very warm, add the tapioca slowly while gently whisking.  Let simmer gently for 5 minutes, stirring constantly.

2.  Beat eggs in a separate bowl.  Before adding eggs to the hot milk mixture, you must slowly increase the temperature so that they are almost as hot as the milk.  To do this, slowly add one ladle of the hot milk at a time to the eggs, stirring constantly.  Once the egg mixture is heated, slowly pour it into the milk and tapioca, using a whisk to keep it from curdling.  Simmer for another 1-2 minutes while whisking constantly, until it starts to thicken.

3.  Turn off heat, slowly stir in the coconut palm sugar, then add 4 tiny scoops (approx. 4/16 tsp) of the Stevia a stir thoroughly.

4.Taste a cooled spoonful for sweeteness.  If you want more sweetness, add small amounts at a time and keep testing.

5.  Allow to cool, stirring often, for about 45 minutes before serving.  For additional thickness, refrigerate.

Cabbage/Quinoa Rolled in Collard Greens w/t Almond Butter Sauce

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This recipe is so rich in raw nutrition that it could be considered a “super-food smorgasbord.”  You can alter the combination of vegetables in the wrap if you want to, just make sure they are always raw.  Go easy on the slightly-bitter kale, but go generously with cabbage and quinoa.   

 

Cabbage/Quinoa Rolled in Collard Greens, w/t Almond Butter Sauce
Super-Alkaline, Super Food!
This is RICH in raw power!  It is well worth developing the aquired taste to handle the collard greens. 
Steaming the leaves for just a few seconds will make it easier to wrap them. 
There is evidence of additional benefits when the leaves are lightly steamed…just not too much.
(makes 8-11 wraps)
 
Filling
 
3/4 cup uncooked black quinoa
1/2 head green cabbage
(Alternately, you could combine 1/4 c purple and 1/4 c green cabbage)
3 shredded carrots
1-2 kale leaves (green or purple)
4 green onions, finely chopped
Handful basil leaves (purple basil is great with this)
Chia seeds, pumpkin seeds, sesame seeds (optional)
8-10 large collard green leaves
(Alternately, you could use rice paper wraps for “summer rolls.”)
Parsley
Sea Salt and fresh ground pepper if desired
 
Almond Butter Sauce
 
3 tbsp coconut oil (extra virgin if possible)
1 small vidalia onion
1 tbsp fresh grated ginger
4 garlic cloves, minced
12 tbsp water
4-5 tbsp raw almond butter (you can get fresh ground at Whole Foods)
3 tbsp hoison sauce (organic if possible, no high fructose corn syrup)
8 tsp tomato paste
 
 
1.  Cook quinoa as directed, drain, and set aside while it cools.
2.  Meanwhile, make the almond butter sauce.  Finely-chop the onion, then sautee with 1 tbsp coconut oil, plus the garlic and ginger, until tender and transluscent.  Add the water, almond butter, hoison sauce, tomato paste and 2 tbsp coconut oil.  Wisk thoroughly.  Turn heat off and leave on the burner, stirring ocassionally.
3.  Cut the collard leaves into 5-6 inch strips, cutting perpendicular to the stem.  You should be able to get 8-12 decent pieces to wrap with.  Using a vegetable shredder, (Be careful! In my opinion, this is the most dangerous kitchen tool!) finely shred the cabbage and carrots.  Using a knife, chop the kale, basil and parsley.  Arrange the cabbage, carrots, parsley, kale, seeds, and collards leaves in an “assembly-line” fashion. 
 
 
 
 
4.  If desired, lightly steam the collard leaves for about 30-60 seconds.  Lay leave onto a large surface, arrange shredded and shopped ingredients onto an area of the leaf that is slightly off-center.  Use approx. 2-3 tbsp cabbage, 1 tbsp carrot, sprinkle the kale, basil, seeds, parsley, and 2-3 tbsp quinoa.  Add fresh ground pepper and any other herbs desired.   
 
 
5.  Roll the short-end over the filling and tuck-in, then wrap by rolling the remaining leaf around the filling.  Use a decorative toothpick to secure the wrap.  Serve with the sauce and a small utensil to apply the sauce. 
 
Note: For a less alkaline alternative, but still an awesome dish, use rice-paper wraps to make “Summer Rolls,” instead of the collard greens.  Use the same almond butter sauce.          
 

Millet/Rice Cereal

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Millet Rice Cereal

Nature’s Path makes a great cold cereal from Millet (an ancient grain), whole oat flour, brown rice flour, and other goodies. Combined with UNSWEETENED almond milk, and a few raspberries, this makes an excellent alternative to wheat-based cereals! You can find this cereal in the organic section of many grocery stores, or at Whole Foods or other health food stores.  Opt for organic cereals made from brown rice, millet, and other alkaline ingredients.Note- to check out Nature’s Path Millet Rice cereal, click on this link:

http://www.naturespath.com/products/cold%20cereals?tid=5&brand=All&nutri=All

Healthy Cinnamon Toast

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Healthy Cinnamon Toast

                                                                                                 

Easy, healthy, and a favorite for a quick snack!

Sprouted grain bread

“Olivio” spread, or coconut oil spread

Coconut palm sugar

Cinnamon

Toast the bread, spread with your favorite healthy spread,

sprinkle the coconut palm sugar and cinnamon to your liking,

ENJOY!

The Blood and Liver Cleanser

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Blood and Liver Cleanser

Strong powers for cleaning the liver, kidneys, and blood, and for maintaining the health of blood cells.

High in Vitamins A, C, B-complex

Rich in Calcium, Sulphur, Iron, Potassium, Magnesium, Malic acid, Oxalic acid, Choline, Beta-carotene, Manganese,

Phosphorus, natural Sodium, Chlorophyll, Lycopene

Cleansing properties come from beets, parsley, celery, and lemon

Skin enhancing properties from carrots, cucumber 

Anti-carcinogen properties from tomatoes, parsley

 

1/2 small beet with stems and leaves

3 large carrots

 1 large cucumber

 1 celery stalk

3-4 parsley sprigs

5 cherry tomatoes

Juice of 1/2 lemon

 

A daily multi-vitamin

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A Daily Vitamin

Packed with:Vtiamins: A, C, B-complexMinerals: Calcium, Potassium, natural Sodium [celery], Iron, Copper, Manganese, CholineContains:Chlorophyll (great for blood cells)Glutathoine (asparagus, anticarcinogen) This juice is great for lung congestion, immune building, eye degeneration, colon cancer (kale). Digestion and a great blood cleaner (parsley)Anti-cancer properties (asparages, kale, parsley)Youthful skin (cucumber) 1 large cucumber3 medium carrots5-8 asparagus spearsLarge handful of green beans (optional)1 large celery stalk1 large kale leaf3-4 parsley sprigs1/2 Fuji apple if you need to sweeten the juice