Category Archives: Salads

Violet Weed Walk + Spring Smoothie

Violet Weed Walk + Spring Smoothie

Violet Weed Walk

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I was walking up the pathway to the front of the house yesterday and noticed all the fresh blooming violets in the garden beds and along the rock borders.  How beautiful!  Spring is really here! The common wild Violet is a nutritional and medicinal powerhouse. There are dozens of species of Violet, in various colors that include blue, purple, white, and yellow. I immediately thought to gather these gorgeous little leaves and flowers and put into a salad for dinner.

Yep! I go around the yard picking and gathering weeds and herbs to incorporate in our meals and diet.  With the cold, harsh winter we had, I am so excited that Spring is here offering up fresh food for the picking. This is better than anything that you can purchase in the grocery stores or farmers market right now.  When your food is FRESH, nothing is better. The nutrients are so potent.  Your body takes in the life force of the plant and in turn, feeds and raises your energy.  I always give thanks to the plants I harvest for their gift and offering.

The most IMPORTANT thing to remember that if you’re going to start eating violets (or anything for that matter), please make sure wherever you harvest them, they haven’t been sprayed with any chemicals or by the family dog.

Violet leaves and flowers are loaded with minerals and vitamins, especially A and C.   Both of these important vitamins are associated with increased immune function and wound healing.  Violet roots reach way down into moist spring soil and pull up vital nutrients and minerals such as Calcium and Magnesium. The leaves become little green vitamin tablets – a phytonutrient powerhouse. The leaves are tasty both raw and cooked. The flowers are edible, sweet and tangy, and make a gorgeous garnish on salads, smoothies and desserts.  The leaves have a mucilaginous (slippery) quality when chewed and apparently can be used to thicken soups and stews.

Violet is a gentle but potent medicinal remedy.  Violet is a strong blood purifier.  Violet leaves have been used throughout the centuries as a soothing, cooling, anti-inflammatory demulcent. Violet also supports the immune system, helping to clear infections of all kinds. They can be a very effective first aid remedy for hot, inflamed conditions of the skin. Simply chew up a fresh leaf and place it on the effected area. A remedy gentle enough for use with children, violet can also be used to soothe hot irritating coughs or headaches. Just make a hot tea of the leaves and sip slowly.

Violet leaves can even help to shrink tumors and cancers, specifically those in the breasts. They are most effective when taken both internally and used externally as a poultice. They are also helpful in clearing up other growths and lumps such as cysts, mastitis, and fibrocystic breasts.  Susan Weed’s excellent book Breast Cancer? Breast Health! details the use of violet for various breast conditions.  Violet is also a  gentle lymphatic tonic, aiding the body in removing waste products from the bloodstream.

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Violet propagates itself by seed and throwing out scions, or runners, from the main plant each summer after flowering, and these in turn send out roots and become new plants, a process that renders it independent of seed.

I like to add a handful of violet leaves to fresh salads for a vitamin boost.  Take a bowl and scissors and go out into your yard (or a neighbor’s – with their permission, of course and NO chemicals) and begin harvesting fresh cut greens for a salad.   Other amazing wild herbs and greens coming up right now are yard onions, dandelions, chickweed, plantain – just to name a few.  Mother Nature is saying “Come and get it folks!”  She is providing food to assist us with the changing of seasons.  Bitter, astringent, chlorophyll rich greens that will help us reduce excess water in the body, cleanse, detoxify, boost immune system, purify the blood, and so much more.

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Salad last night consisted of fresh violet leaves, organic baby spinach, yellow and red bell peppers, hemp seeds, fresh sprouts, scallions with a creamy hemp seed dressing.  It was wonderful!

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Another fantastic use for these bountiful greens is to use in smoothies. I made up this low-glycemic Spring green smoothie this morning with produce that is IN SEASON.

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Spring Violet Smoothie
Serves 2
A light, nutrition packed smoothie filled with Spring's freshly emerging harvest that is low in fruit sugar, high alkaline and rich in healthy fats.
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Ingredients
  1. 1 small organic pear
  2. 1 small organic granny smith apple
  3. 1/2 lemon, peeled
  4. 1/2 cup organic parsley leaves
  5. 4 cups organic spinach, kale, swiss chard (or combination of all)
  6. 1/2 cup fresh violet leaves (toss in some flowers too!)
  7. 1/2 avocado
  8. 2 cups water
  9. sweetener of choice ( I used raw honey)
Instructions
  1. Combine all ingredients in a high speed blender (I use a Vitamix) and blend till smooth and creamy - about 30 seconds. Add toppings of choice - I used fresh, local bee pollen and a few violet flowers (eat them first). Enjoy!
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Violets are bountiful right now freshly emerging with vibrant green leaves that are probably right next to your door and in your yard.  Seek them out and you will be rewarded delightfully with nutrition and healing medicine straight from Mother Nature herself.

Get your SPRING greens on!

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Kibby

Avocado Salad with Roasted Walnuts and Ayurvedic Dressing

Avocado Salad with Roasted Walnuts and Ayurvedic Dressing

Avocado Salad with Roasted Walnuts

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This gorgeous avocado salad is adapted from Eat, Taste, Heal (Ayurvedic Guidebook and Cookbook) which I highly recommend to purchase.  This salad is perfect for Vata dosha (mind-body constitution).   The crunchy walnuts and ripe, rich avocado make this a wonderful and winning salad combination.  The tart and creamy dressing just enhances it even more.  I will provide variations at the bottom of the recipe for Pitta and Kapha dosha’s.  If you are new to the Ayurveda lifestyle, go here to see what dosha (mind- body constitution) you are and read more here and here.  I opted to warm the dressing so that it had a soothing and nourishing aspect to the salad.  I love adding warm ingredients to “room temperature” greens so that it grounds me and digests easily during cold weather.  

For the salad:  (All ingredients room temperature)

  • 3/4 cup raw walnuts – coarsely chopped
  • 1 or 2 (depending on size) Avocado – halved,pitted, peeled, and cut into chunks (warm for extra creaminess if you are going to forgo the cheese)
  • 2 ripe tomatoes – coarsely chopped or 1/4 cup sundried tomatoes
  • 1/4 cup grated raw goat cheese or crumbled chevre goat cheese (optional)
  • greens of choice for salad base (I used an organic greens blend)

For the dressing:

  • 4 TB. coconut yogurt or organic goat yogurt
  • 2 TB. extra-virgin olive oil
  • 1 TB. lemon juice
  • 1 TB. filtered water
  • 1 tsp. tahini
  • 1 tsp. maple syrup or a few drops of NuNaturals Stevia
  • 1/2 tsp. ground turmeric
  • 2 tsp. dried basil
  • sea salt to taste
  • Freshly ground black pepper

(This salad serves 2.) 

  1. Tear with hands or chop the fresh greens and place into individual bowls. 
  2. Toast the walnuts in a small, dry saute pan over low heat until golden brown – stirring frequently, approximately 5 minutes.  Watch so that you don’t burn them!
  3. Combine the avocado and tomato in a mixing bowl along with the toasted walnuts and cheese (if using).   
  4. In another bowl, whisk together all the dressing ingredients.   Add dressing to the avocado mixture and gently toss well.  Season to taste with salt and pepper. 
  5. Spoon or scoop by hand (which I do) this mixture into the bowl of fresh greens.
  6. You can also just add the ingredients for the salad individually and pour the dressing over that for a prettier presentation (I did in picture above), then mix it up and SAVOR each bite.

Dosha variations:

Pitta:   Substitute cucumber, squash, broccoli or zucchini for the tomato and  sunflower seeds or raw almonds for the walnuts; olive oil is fine in moderation.

* Dairy information for Pitta’s:  Pitta benefits from the cooling and nourishing effects of dairy.  Sour cream, along with hard or salted cheeses, easily aggravates Pitta.  Yogurt is fine in moderation for Pitta types, but it is best taken slightly watered-down.

Kapha:   Substitute artichoke heart for the avocado (can get frozen if you don’t want to deal with fresh), and broccoli, mushrooms, celery, or green beans for the tomato,  substitute sunflower oil or coconut oil for the olive oil, use honey instead of maple syrup, omit the walnuts and use sunflowers or pumpkin seeds instead (yum!!) and use goat cheese and yogurt in moderation (fine for this recipe). 

* Dairy information for Kapha’s:  Kapha types should generally avoid dairy, due to its heavy, oily and moist properties.  Dairy products easily create mucus and congestion in Kapha types.  Yogurt, goat’s milk and goat cheese are fine in moderation.

Next week, I am going to go more into the food guidelines for Ayurvedic dosha’s (Vata, Pitta and Kapha) and give you all better understanding and make this lifestyle more easily adaptable for yourself.

I hope you try this recipe – it’s WONDERFUL!  Scott and I absolutely LOVE it!  Let me know if you use the variations and how it turns out for you.  I am going to add toasted pumpkin seeds next time – that sounds wonderful! 

I will be drawing winners for the Yerba Mate tea giveaway on Friday night and announcing winners on Saturday, January 29th.  Keep your eye out for the post!  Good luck and enter if you haven’t already!!  :)

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May the GREENS be with You! and Be Inspired!
Kibby

Massaged Kale Salad + Video

Massaged Kale Salad + Video

Massaged Kale Salad

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In our household, it’s “Hail to the HOLY Kale”.  Yes, we love this gorgeous leafy green and even grow it in our garden every year – still have some going right now.  It’s super easy to grow and it loves the cooler weather.  Some may consider kale bitter, and, admittedly, some varieties of kale are on the bitter side. The secret to eating kale raw, then, is to choose a bunch with smaller leaves, which have a milder flavor.  You can try different varieties of kale, such as dinosaur kale, with dark blue-green leaves, which offer a sweeter and more delicate taste than the more common, curly kale.  We like all the varieties though.  Another secret to eating kale raw is to MASSAGE it well with some healthy fats, an acid base and this GREEN is ready for easy ingesting and digesting.  When you first fill the large bowl with kale, it is going to look like this is WAY TOO much to eat.   Don’t worry!  The kale wilts and reduces greatly in volume.  I’ll show you how and my favorite way to prepare and eat in the video recipe below.  **Also, some words of wisdom in this video!**

 

 Massaged Kale Salad:

  • 1 bunch of organic kale (any variety) – leaves stripped from stem (save stems for juicing or DOGS!)
  • 1 avocado – de-seeded
  • juice from 1 lemon
  • drizzle small amount of sweetener of choice (maple syrup, honey, stevia) – I used stevia
  • hemp seeds – I used Mum’s Original Delores Hemp Hearts
  • sundried tomatoes or fresh chopped tomatoes
  • fresh organic sprouts
  • pinch of sea salt
  • chipotle or cayenne pepper – to taste (THIS makes the salad, in my opinion)
  • (optional) I added chickpeas (organic/canned/rinsed well) that were soaked in olive oil/fresh crushed garlic/italian seasoning  to the salad and WOW!  – see them in picture.
  • Add whatever ingredients you normally like in a salad to this – make it your own!

Directions:

Take stripped kale leaves and tear or cut into smaller pieces and place in a large sized bowl.   Squeeze juice of lemon over leaves, add the avocado and sweetener of choice and start MASSAGING with both hands until the kale starts to soften and wilt, 2 to 3 minutes.  Add additional ingredients (anything you want in it, really) and top with a sprinkling of chipotle pepper. Gently mix and serve up immediately or keep in fridge till ready to eat.  In my experience, it is best eaten the day made. 

Kale is loaded with nutrients and compounds that aid in warding off other diseases and ailments as well. For example, kale is packed with beta-carotene, an important nutrient for good vision.  Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer. Finally, kale is rich in minerals, such as iron, manganese, calcium and potassium.  So, who wouldn’t want this leafy superfood in one ‘s diet every week?  It’s a nutritional storehouse!

If you haven’t bought kale before, go out and buy a healthy looking bunch (ORGANIC, of course) and give it a try.  If you’re a kale aficionado, whip up this salad for something new to try this week.  I promise – You’ll LIKE it!

 

via RawforBeauty

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Kibby

RAW Healthy Asian Carrot Avocado Salad – One of my FAVORITES!

RAW Healthy Asian Carrot Avocado Salad – One of my FAVORITES!

Raw Healthy Vegan Asian Carrot Avocado Salad

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This is absolutely, by far, one of my favorite salads!!!   A quick and easy salad with an exquisite balance of Asian-influenced flavor.  This salad is inspired by Julie Morris.  I made a few changes and the recipe for this glorious tasting salad ensues.  Watch the video for how easy it is to put together.  *Sorry about the lighting on this video – we’ll do better next time!**


 

Ingredients:

DRESSING
2 TB. flaxseed oil or Udo’s oil (I used Udo’s)
3 TB. lime juice
2 TB. ume plum vinegar or substitute raw Apple cider vinegar
1 TB. fresh ginger, chopped small
1 TB.  ground coriander
1 TB. raw honey or maple syrup or a few drops of NuNaturals stevia (I used the Lemon flavor)

• In a food processor or blender, blend oil, lime juice, vinegar, ginger, coriander, and
sweetener of choice

  SALAD
4 cups grated carrots
1 cup cilantro, chopped - or more
1 cup parsley, chopped – or more
1 green onion, sliced (white and 1 inch of green parts)
1/4 cup raw sesame seeds(black or natural or both!)

3 TB. hemp seeds
1 medium avocado, chopped

• Grate carrots and toss in a large bowl with cilantro, parsley, green onion, and
sesame seeds, hemp seeds. Set aside.

To serve:

Pour dressing over salad, and toss well. Gently fold in avocado, and sprinkle
extra sesame seeds and hemp seeds (which I do) on top before serving.

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Served with a side of roasted veggies. Yum!!

Let me know how you liked it!  I adore this one!

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May the GREENS be with You! and Be Inspired!
Kibby

Healthy Mexican Veggie Quinoa Recipe

Healthy Mexican Veggie Quinoa Recipe

Healthy Quinoa dish with Loads of Veggies!

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I LOVE this dish!  It is so easy to make, so full of nutrition and healthy foods, digests easily and tastes amazing on top of all of that!  This is as basic and easy a stir-fry as you’ll ever find.   Quinoa is a high-quality, gluten-free pseduo-grain that is excellent to include into ones diet. 

Quinoa is one of the best beauty grains (others include millet, amaranth and buckwheat).  Quinoa digests easily leaving a slightly alkaline residue in the body.  It is very inexpensive, easy to cook and prepare, and makes delicious partners with veggies and salads to add some density to meals. 

  1. Quinoa is a great source of iron, manganese, potassium, riboflavin, copper, phosphorous, tryptophan, B6, niacin and thiamine.  One cup of cooked quinoa has only 220 calories.  It also has 5 grams of fiber and 8 grams of protein.  (The protein content can vary some)
  2. The vegetable protein found in quinoa is much easier to digest than meat protein and the slow releasing carbohydrates help maintain blood sugar levels and keep you fuller longer. Quinoa is free of cholesterol and trans fats making it a great part of a heart healthy diet.
  3. Quinoa is a great way for those who struggle with anemia to get some extra iron.  Additionally, it is a good source of calcium, magnesium, potassium, riboflavin, B vitamins, B6, Niacin and Thiamine. (source)

It is important to soak quinoa at least eight hours, and preferably overnight.  This will help deactivate the enzyme inhibitors that coat all grains (and beans) and will make them even easier to digest.  Get in the habit of planning ahead.  Soak some quinoa the night before, and make enough to last you for a couple of days or to pack for lunch.  I do this and it is a huge time saver and to be able to have fabulous food on the ready to eat or take with you.

Ingredients:

  • 1-2 Tbs. coconut oil
  • 1 large onion, diced
  • 2 orange bell pepper
  • 1 (8 oz.) pack of organic mushrooms
  • 1/2 cup frozen organic peas – thawed
  • 1/2 cup frozen organic corn – thawed
  • 1/2 cup sun dried tomatoes – chopped
  • High quality sea salt (adjust to personal taste)
  • 3 cloves of garlic – sliced thin
  • fresh cilantro – chopped (I used a large handful, about 1 cup)
  • 2 – 3 TB. lemon or lime juice
  • 1 TB. raw Apple Cider Vinegar
  • fresh ground black pepper
  • Cayenne pepper to taste
  • Mexican spice blend – to taste ( I used about 1 TB.)
  • 1 cup dry quinoa
  • 2 cups water

Directions:

*Be sure to soak the quinoa overnight in water, and rinse well before using.

1)  In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes).  Fluff with a fork.

2)  Heat the coconut oil in a skillet pan. Add the diced onions, garlic, and lightly sauté for a few minutes, adding the Celtic sea salt, and black pepper.

3)  Add the mushrooms and peppers and lightly sauté for 5-6 minutes, until they become softened (but not overcooked). 

4)  Combine all the veggies (including corn, peas, fresh cilantro and sun dried tomatoes, ) along with the cooked quinoa into a large mixing bowl and stir well to incorporate thoroughly.  Add Mexican seasoning mix, apple cider vinegar and lemon/lime juice and adjust flavors to your own liking. Sprinkle with red pepper flakes to your own heat level and ENJOY!!

5) You can add whatever veggies you like (chopped broccoli, cauliflower, zucchini, carrots, etc. with different flavorings such as Italian, Indian (turmeric/ curry), and Asian flare (ginger and coconut).  Experiment with what your taste buds like.  Can mix it up anytime.  That’s one of the cool parts of cooking! 

Serve with a large, raw green salad and enjoy your culinary experience with some good company.  (I had a massaged kale salad here with fresh parsley, avocado, homemade kraut, spirulina, hemp seeds and sun dried cherry tomatoes). WONDERFUL!!

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Adirondack chairs/table Scott built for us on the back deck. We love to sit outside and eat our meals here when we can. It’s beautiful and peaceful. Ready to eat!

 

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It’s ALWAYS best to start off a cooked meal with eating a large raw, green salad FIRST! It assists digestion and also keeps you from eating so much of a cooked meal.

 

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Healthy Veggie Quinoa Recipe
Recipe Type: Entree
Author: Kibby’s Blended Life
I LOVE this dish! It is so easy to make, so full of nutrition and healthy foods, digests easily and tastes amazing on top of all of that! This is as basic and easy a stir-fry as you’ll ever find. Quinoa is a high-quality, gluten-free pseduo-grain that is excellent to include into ones diet.
Ingredients
  • 1-2 Tbs. coconut oil
  • 1 large onion, diced
  • 2 orange bell pepper
  • 1 (8 oz.) pack of organic mushrooms
  • 1/2 cup frozen organic peas – thawed
  • 1/2 cup frozen organic corn – thawed
  • 1/2 cup sun dried tomatoes – chopped
  • High quality sea salt (adjust to personal taste)
  • 3 cloves of garlic – sliced thin
  • fresh cilantro – chopped (I used a large handful, about 1 cup)
  • 2 – 3 TB. lemon or lime juice
  • 1 TB. raw Apple Cider Vinegar
  • fresh ground black pepper
  • Cayenne pepper to taste
  • Mexican spice blend – to taste ( I used about 1 TB.)
  • 1 cup dry quinoa
  • 2 cups water
Instructions
  1. *Be sure to soak the quinoa overnight in water, and rinse well before using.
  2. ) In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Fluff with a fork.
  3. ) Heat the coconut oil in a skillet pan. Add the diced onions, garlic, and lightly sauté for a few minutes, adding the Celtic sea salt, and black pepper.
  4. ) Add the mushrooms and peppers and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).
  5. ) Combine all the veggies (including corn, peas, fresh cilantro and sun dried tomatoes, ) along with the cooked quinoa into a large mixing bowl and stir well to incorporate thoroughly. Add Mexican seasoning mix, apple cider vinegar and lemon/lime juice and adjust flavors to your own liking. Sprinkle with red pepper flakes to your own heat level and ENJOY!!
  6. ) You can add whatever veggies you like (chopped broccoli, cauliflower, zucchini, carrots, etc. with different flavorings such as Italian, Indian (turmeric/ curry), and Asian flare (ginger and coconut). Experiment with what your taste buds like. Can mix it up anytime. That’s one of the cool parts of cooking!
  7. Serve with a large, raw green salad and enjoy your culinary experience with some good company. (I had a massaged kale salad here with fresh parsley, avocado, homemade kraut, spirulina, hemp seeds and sun dried cherry tomatoes). WONDERFUL!!

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

RAW Massaged Kale Salad with Fresh Figs & Oranges – I’m In LOVE!

RAW Massaged Kale Salad with Fresh Figs & Oranges – I’m In LOVE!

Healthy Raw Kale salad with Figs & Oranges

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If you don’t know it already, I ADORE Kale!   This salad was inspired by Dara Dubinet and when  I saw the recipe, I knew I HAD to make it.  I had a handful of fresh organic figs in the fridge that needed to be used and just bought a bag of organic oranges.  I immediately went out to the garden to harvest some fresh kale and parsley and was ready to make this dish a reality.  There is a secret ingredient that ties all the flavors together to really POP in your mouth.  CINNAMON.

  • Cinnamon is a fabulous herb – culinary wise and medicinally.   It is a great source of manganese, fiber, iron, and calcium.  A true beauty food.
  • Cinnamon is a sweet, aromatic spice and a medicine. It is one of the oldest spices known to man. Its uses and benefits have been documented as early as 2700 B.C. throughout China, Europe and Egypt. There are two types of cinnamon, Ceylon and Chinese (cassia). Cinnamon offers anti-clotting and anti-microbial benefits, boosts brain function and contributes to a healthy colon. It may also help control blood sugar in people with diabetes. (source)

I love adding cinnamon to enhance my smoothies, dressings, salads, tonic drinks and dishes.  This salad recipe is enhanced with the lovely addition of cinnamon.  I find it amazing and hope you do too!

Figs!   I ADORE FRESH FIGS!!   There is nothing like the unique taste and texture of fresh figs!  They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.  Figs are naturally rich in phyto-nutrients, anti-oxidants, dietary fiber and vitamins.

Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are:

  • Black Mission: blackish-purple skin and pink colored flesh
  • Kadota: green skin and purplish flesh
  • Calimyrna: greenish-yellow skin and amber flesh
  • Brown Turkey: purple skin and red flesh
  • Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh (source)

California figs are available from June through September with the exact timing varying with the variety. Some European figs are often available throughout autumn. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Start choosing organic and non-sulfured dried fruits (figs included).  Dried figs are available throughout the year.

Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.  For the most antioxidants, choose fully ripened figs.

Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry. (source)

Ingredients for salad:

  • 1 bunch of organic kale – stripped from stem and chopped
  • Large handful of organic parsley – chopped
  • 8 – 10 fresh organic figs or dried organic (non-sulfured) -  (soak well to reconstitute) – stem removed and quartered
  • 2 organic oranges – peeled, de-seeded and cut into small chunks

Ingredients for dressing:

  • 1 avocado – seed removed
  • 1 organic orange – juiced
  • big pinch of himalayan salt
  • 1 tsp. cinnamon
  • raw honey or stevia to sweeten – to taste

Combine all ingredients for the dressing into a large bowl and mash till chunky.  Now add the kale and parsley to this dressing mix and start to massage with your hands until leaves have broken down and are wilted.  Taste.  Adjust flavors and top with the orange and fig.   You’re now ready to experience a delightful, filling meal that is “OUT OF THIS WORLD” – at least to me it was!   I could eat this salad every day and not tire of it – it’s THAT GOOD!   I’ve never had anything like it before.  I was so pleasantly surprised at the complexity of flavors with such few ingredients.  This is a nutrition power house meal!  Serves two hungry people.

Give it a try!  I hope you enjoy it as much as I did!

 

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I made this salad again last night with dried organic turkish figs and it was still amazing!  So, when you can’t use fresh (I will when I can), dried ones work great too! 

 

**I have a wonderful giveaway set up for you all on Friday!  So be sure to check it out!  I have another tasty, healthy, favorite recipe coming your way tomorrow!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

Crazy Sexy Cleanse Update: Days 15, 16 & 17 + Recipes

Crazy Sexy Cleanse Update: Days 15, 16 & 17 + Recipes

Hello my friends!  Only  one more update post after this one and then the 21 day cleanse will come to an end.  I have to say that it won’t end here for me though.  I have learned SO MUCH about myself, eating, foods, life, healing methods, etc. that I will continue to incorporate them into my daily routines.  Let’s see how the past few day have gone.

Day 15

Woke up feeling good this morning saying “Today I choose LOVE, joy, comfort, abundance, prosperity, compassion and miracles.”  Set your day this way and it will run better.  I had lime cayenne water with a few drops of stevia first followed by a gorgeous beet/carrot/lemon/swiss chard juice.  Delicious!  Afterwards, I dry skin brushed and went outside to sun bathe for 20 minutes.  I have found that by dry skin brushing before sun bathing allows the sun to penetrate skin layer and absorb better due to skin being stimulated/ pores open and dead skin cells removed.

Prepared a HUGE superfood Acai bowl topped with frozen organic cherries, local bee pollen, Superberry Symphony and homemade acai granola.  I added some Sunwarrior Vanilla protein to the main recipe with a few other touches and it was PHENOMENAL!  Nutrient dense food is the BEST!  I wasn’t hungry till dinner.

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Scott and I had some errands to run in town.  One of them was dropping off some stuff to the local thrift store.  Several weeks prior to starting this cleanse, I started to de-clutter the house.  I really got into it and still implementing it now throughout this cleanse.   Clearing out the clutter in your home will do more than make your space look nice and inviting. According to feng shui philosophy, de-cluttering your home will also help to free up space in your mind and allow for positive energy to flow into your life.  It is amazing how getting rid of stuff that has been sitting around collecting dust, not being used, etc. is so empowering, freeing for more good to come into your life.  I’ve de-cluttered the kitchen (first place I started), closets, book shelves, everywhere.  I am SO MUCH HAPPIER with less.  I will write a post about it sometime.  It is very interesting and inspiring!

We came home and spent several hours working in our yard while the weather was nice.  Got a great sweat on – detoxing, baby! – and a great cardio at the same time.   Came inside and drank a large glass of watermelon juice, cleaned up and spent some time at the computer writing.  I wanted to share with you the new way I am working at the computer.  My lovely friend, Lisa at Healthy Body Now posted on Facebook the other day that she sits on a HUGE exercise ball instead of a chair while working at her computer.   It was so brilliant I had to try it.  I did and LOVE it!  You have to balance so you are working your core and all kinds of muscles at the same time.

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That is my dog, Meg, under the table.  She likes hang out near me and it’s also cool on the tile floor.   While sitting in the ball, I do rotations from side to side and in circles.  Bouncing on it is also fun and works your legs/ core too.  At any time, you can roll back on it for a good inversion stretch and open chest/ heart center.  Thanks, Lisa for the suggestion!

Dinner was Spicy Asian cucumber, avocado, tomato, onion salad followed up by a simple pizza.  Pizza is made by using a wrap (I used an organic spelt one), toasting it a few minutes then topping with marinara sauce and toppings of choice (cheese, etc.) then putting back in toaster oven for a few more minutes.  Pull out, top with fresh chopped basil leaves and EAT!  (I went simple with just a sauce and fresh basil leaves).

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 Scott’s side has goat cheese on it.  It was delicious and quick.  I prepared in toaster oven because I didn’t want to turn on the oven.  Pizza is thin and crispy.  It’s a hot one here today!  

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We’ve got some work scheduled tomorrow, so I made up several smoothies after dinner so that I wouldn’t have to do it in the morning.  *Time saving tip!  Prepare snacks, smoothies or meals the night before to save time the next morning if need be.  It makes a huge difference.  I’d rather get that little bit of extra sleep instead of getting up early prepping food.

 Day 16

Woke up early and it was a beautiful morning.  Went out to the garden for fresh swiss chard for juicing – they’re HUGE! I could cover parts of my body with it easily.  I had my lemon cayenne water followed by a hot cup of yerba mate tea while checking emails.
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Afterwards, juiced 2 swiss chard leaves/beets/carrots/lemon – LOVE this combination!  Got the coolers packed with LOTS of water, smoothies, guacamole and jicama fries.  Out the door we went to work.  

Worked for 2.5 hours at customers house and got a serious sweat going on – more cleansing/detoxing this way.  Drank protein smoothie after and then lots of water.  Afterwards, we stopped off at the “blueberry man’s” house that I mentioned from the other day and talked with him about picking blueberries and he said “Help yourself,  hon”.   So, we did! 

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Me picking blueberries and loving it!

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Scott picking blueberries.

 We spent an hour and a half picking blueberries (organic) and I was in pure delight!  It is easiest to take an old milk jug (got from neighbor) and cut part of the top off and run a belt or tie thru the handle and strap on waist so that you have both hands free to pick berries and you can move along faster.  Ate a bunch and came home with two 1 gallon jugs (3/4 full) for $9.  WOW!  Had a great time!

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Two full trays of blueberries from one of the gallon jugs.

In this hot weather, I don’t feel like eating much, just drinking a lot of water and having smoothies.  I made a Banana Coconut Cream Pie Green Smoothie from Healthy Blender Recipes blog.

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 I made a few changes (used hemp seeds instead of cashews,  stevia in place of dates and vanilla powder in place of extract) – and topped with coconut macaroon flakes –  it was wonderful!   Scott said it smelled like coconut icing and tasted just as good.  You must try it!   It hit the spot and I got my GREENS on.  

For dinner, I made us guacamole salads with a side of salsa and organic blue corn chips.  The guacamole salad is from Natalia Rose’s book  The Raw Food Detox Diet   ( I Highly recommend this book!!)  This salad is addictive!  It has been awhile since I’ve made it and forgot how delicious it was.  More greens, baby!!  Forgot to get pictures.  I was hungry.  

Guacamole salad:

Makes 2 servings

  • 1 Avocado – finely chopped
  • tomatoes – finely chopped
  • 1 to 2 cloves of garlic – finely chopped
  • 1 handful cilantro – chopped
  • Greens of choice ( I used organic romaine lettuce)
  • Juice of 1 lime
  • A few drops of stevia or 1 TB. of maple syrup/ coconut nectar/ yacon syrup
  • sea salt & freshly ground pepper to taste

Mix all ingredients together and ENJOY!  We sure did!

 

Day 17

Slept a bit later this morning than usual ( I guess I needed it).  After my lemon cayenne water, I went out to the garden for greens and produce for juicing.  I found a cucumber, swiss chard,  and parsley for the juice and gathered some stevia leaves and dandelion greens for the smoothie.  Juice was a swiss chard/ lemon/ ginger/ carrots/ cucumber/ parsley combination.  It was tasty!!   Then I prepared a smoothie to go with us consisting of water/ dandelion leaves/ stevia leaves/ spirulina/ beet greens (LOTS)/ hemp seeds/ chia gel/ frozen mango/ frozen banana/ half a kiwi blended till smooth and creamy and topped with raw cacao nibs and local bee pollen.  YUMMERS!  I took some of the kiwi peel and rubbed all over my face for a purely natural enzymatic facial while I prepared smoothies.  15 or so minutes later, I washed the kiwi off my face and it glowed and felt so good.   This is great to do with avocado, mango, lemon, orange, peach, strawberry, etc.  Fruit acids and flesh are GREAT for the skin and are much BETTER than most skin care products on the market.  Beauty Food for inside and outside!!!

We took a bunch of books (4 boxes) to a local used book store to see if they would buy.  We had to leave the boxes for a few days so that they could go thru and see what they wanted.   This was a big deal for Scott!  He LOVES his books.  I do too!  He has so many though.  I guess I would rather him have a book addiction than any other type of addiction.  Last week, he built new book shelves for the library and prompted him (when moving off the old shelves) to go thru and really assess what he wanted, and were most important to him and what to let go and donate.  I was so impressed and proud that he “let go” of A LOT.  He buys books at thrift stores for CHEAP!  He finds the best and coolest books.  However, more were coming in than going out and it had to be dealt with.  Now, with the new book shelves (which look amazing – he is so freaking talented!), the books looks nice, neat and easier to see and choose.

I also, had some lessons for myself today too.  I had some great cook books from my baking days that I finally came to a point today to “let them go”.  This was a big step for me.  I was trying to sell them and they wouldn’t go  at our yard sale in the Spring.  I wasn’t charging much, but I feel that I still had some type of connection and wouldn’t let them go on some level.  Today, I looked in the box and those old feelings came up saying “I could get more money for these than the $2 the book store is offering.  They are so nice, etc., etc..”  I stopped the chatter in my head and said “Let it go, Kibby.  It’s OK to let it go.  You are not using them and they will benefit someone else and they would be happy to get a deal.   RELEASE.  SURRENDER.  IT’S OK AND ALL IS WELL.”    I took the books into the store and left them.  I was fine.  An hour later, I thought about the experience again, and I felt at peace and good about the decision.  No stress about it.  It was actually a relief.   This was poignant for me, especially during this cleanse.  To let things go that do not support me anymore or my lifestyle or serve my highest good.  Letting go and surrendering is so empowering and stress reducing.  The more I do it, the more I like it.  

When we came home, I fixed two huge superfood Acai bowls topped with those fresh blueberries we picked yesterday with homemade granola, dried superfruit berries and local bee pollen.  PURE BLISS!

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 We had some last minute work come up, so we changed into work clothes and headed out the door.  It was some work for a neighbor, so we only had to go up the hill (convenience!)  Took us an hour and we were done, back home, cleaned up and relaxing.   

Started food prep for dinner by soaking some arame and wakame seaweed.  I woke up this morning craving a seaweed dish.  Guess there is something in it that my body needs nutritionally.  

Cucumber – Arame Seaweed Salad:

  • 1 oz. of arame seaweed (I added a handful of wakame too)
  • 1 cucumber – sliced thinly
  • sea salt – 1 tsp.
  • 1 red pepper – diced
  • 1/2 small red onion – diced
  •  Raw apple cider vinegar – 1/4 cup
  • Coconut aminos – 2 TB.
  • pinch of red pepper flakes
  • 1 TB. unrefined sesame seed oil
  • pickled ginger slices – chopped (optional) I used some I made.  Nice addition!
  • Greens of choice (I used organic romaine lettuce)

Soak arame and wakame seaweed for 15 minutes in water.  Sprinkle cucumber slices with some sea salt and let sit for several minutes to release juices.  Discard soaking water from seaweed and rinse well in a fine mesh colander.  Squeeze the seaweed by hand to get excess water out.  Put seaweed in a bowl.  Take a pair of kitchen scissors (I keep a pair in the kitchen for misc. chores) and cut seaweed into small chunks and add to cucumbers.  Add all other ingredients and toss.  Season to taste.  Marinate for about an hour to infuse all the flavors.  When ready to serve, place on top of greens of choice and ENJOY!

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The salad was absolutely scrumptious!

Took dogs for their walk in the evening and finished the night with neti pot, dry skin brushing and some reading.   Good day!  Good food, good company, good lessons and I LOVE my life!  

Have a great weekend, my friends!  A wonderful, lovely Weekend Treat is coming your way tomorrow!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

 May the GREENS be with you!
Kibby

Roasted Carrot, Lemon & Avocado salad with Tangy dressing & Toasted seeds

Roasted Carrot, Lemon & Avocado salad with Tangy dressing & Toasted seeds

Healthy Roasted Carrot, Lemon & Avocado salad

This fantastic salad combines roasted carrots and lemons with avocados topped with crunchy, toasted seeds and a delicious tangy citrus dressing.   This is a winner!  Your house will smell absolutely incredible from the roasted veggies!

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Ingredients:

  • 1/2 lb. organic carrots
  • 1 organic lemon, sliced thin, then halved
  • 2 – 3 garlic cloves
  • 1 tsp. chili powder
  • Ground pepper
  • 1 tsp. Sea salt
  • 2 tsp. ground cumin
  • 2 tsp. Italian seasoning
  • 2 TB. coconut oil
  • 3 TB. raw apple cider vinegar
  • 1 TB. extra virgin olive oil
  • 1 TB. lemon juice
  • 1 large avocado
  • orange zest (optional) yet highly recommend
  • Salad greens (your choice)
  • 3 TB. mixed seeds, toasted (I used raw pumpkin, white and black sesame)
  • 1 TB. raw hemp seeds (DO NOT toast)

Preheat the oven to 350 degrees Fahrenheit.  Cut carrots into “thumb sized” lengths and place in steamer and steam for around 10 minutes till nearly cooked.  

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Slice lemons and remove seeds carefully.  You don’t want to crunch down on those!

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Put them into a roasting pan along with the sliced lemons.  Now prepare the marinade:  Into a food processor, add the garlic cloves, italian seasoning, chili powder, ground cumin, sea salt, pepper, orange zest and pulse till incorporated.  The idea here is to build up the flavors.  Add enough coconut oil (2-3 TB.) to generously cover the paste, and good swig of apple cider vinegar.  This will be like a marinade, a rub and dressing all in one!  Pulse again to incorporate.  Then put this marinade over the carrots and lemons on roasting pan, coating them well.  Place the carrots/lemons in the preheated oven for 30 minutes or until golden.

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While the carrots/lemons are roasting, halve the avocado and remove the pit, then cut them into wedges lengthwise and place in a big bowl.  When the carrots are ready, remove them from the oven and add them to the avocados  (scrape pan for all the good seasoning to go in too).  In a small bowl, combine 1 TB. extra virgin olive oil, 2 – 3 TB. apple cider vinegar and 1 TB. lemon juice.  Season and pour this dressing over the carrots/lemons and avocados.  Mix together, have a taste and correct seasoning. 

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Toast seeds in a small skillet till lightly browned.  Put into a small bowl.  Add raw hemp seeds to this toasted mix.

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Add salad greens to plate, and top with the carrot/lemon/avocado mixture.  If you would like to add some chevre style goat cheese to this – go for it!  Sprinkle over your toasted seed mix and drizzle over some extra-virgin olive oil (if desired). 

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Salad on the left has chevre style goat cheese on it (Scott’s).

Roasted Carrot, Lemon & Avocado salad with Tangy dressing & Toasted seeds
Recipe Type: Main salad
Author: Kibby’s Blended Life
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-4
This fantastic salad combines roasted carrots and lemons with avocados topped with crunchy, toasted seeds and a delicious tangy citrus dressing. This is a winner! Smells absolutely incredible!
Ingredients
  • 1/2 lb. organic carrots
  • 1 organic lemon, sliced thin, then halved
  • 2 – 3 garlic cloves
  • 1 tsp. chili powder
  • Ground pepper
  • 1 tsp. Sea salt
  • 2 tsp. ground cumin
  • 2 tsp. Italian seasoning
  • 2 TB. coconut oil
  • 3 TB. raw apple cider vinegar
  • 1 TB. extra virgin olive oil
  • 1 TB. lemon juice
  • 1 large avocado
  • orange zest (optional) yet highly recommend
  • Salad greens (your choice)
  • 3 TB. mixed seeds, toasted (I used raw pumpkin, white and black sesame)
  • 1 TB. raw hemp seeds (DO NOT toast)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut carrots into “thumb sized” lengths and place in steamer and steam for around 10 minutes till nearly cooked.
  3. Slice lemons and remove seeds carefully. You don’t want to crunch down on those!
  4. Put them into a roasting pan along with the sliced lemons.
  5. Now prepare the marinade:
  6. Into a food processor, add the garlic cloves, italian seasoning, chili powder, ground cumin, sea salt, pepper, orange zest and pulse till incorporated.
  7. The idea here is to build up the flavors.
  8. Add enough coconut oil (2 -3 TB.) to generously cover the paste, and good swig of apple cider vinegar. This will be like a marinade, a rub and dressing all in one!
  9. Pulse again to incorporate.
  10. Then put this marinade over the carrots and lemons on roasting pan, coating them well.
  11. Place the carrots/lemons in the preheated oven for 30 minutes or until golden.
  12. While the carrots/lemons are roasting, halve the avocado and remove the pit, then cut them into wedges lengthwise and place in a big bowl. When the carrots are ready, remove them from the oven and add them to the avocados (scrape pan for all the good seasoning to go in too.)
  13. In a small bowl, combine 1 TB. extra virgin olive oil, 2 – 3 TB. apple cider vinegar and 1 TB. lemon juice.
  14. Season and pour this dressing over the carrots/lemons and avocados. Mix together, have a taste and correct seasoning.
  15. Toast seeds in a small skillet till lightly browned. Put into a small bowl. Add raw hemp seeds to this toasted mix.
  16. Add salad greens to plate, and top with the carrot/lemon/avocado mixture.
  17. If you would like to add some chevre style goat cheese to this – go for it!
  18. Sprinkle over your toasted seed mix and drizzle over some extra-virgin olive oil (if desired).
  19. ENJOY! :)

 

Hope you all have a wonderful, fun-filled weekend and I’ll be back on Monday with another CLEANSE update. 

 
For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with you!
Kibby

Raw Spicy Thai Coconut Soup & Crazy Sexy Cleansing Kick-Off

Raw Spicy Thai Coconut Soup & Crazy Sexy Cleansing Kick-Off

Crazy Sexy Cleanse and Raw Coconut Soup

Lately, I have been feeling a little out of sorts.  I have been eating alright but haven’t been exercising as much (not for 3 weeks and boy do I feel it).  I have found myself falling back into some old ways of eating comfort foods and maybe a little too much of them.  I just feel heavy and not my BEST.  So I joined Marlena Torres on her 31-day vegan challenge and I am really enjoying it.   I cut out my beloved goat cheese (I really felt like I was over indulging on this ingredient) and cut back on heavy, cooked foods.  It’s so hot here, this wasn’t a problem.  I LOVE my raw foods and meals, so perfect timing.  However, I felt like I wanted to go further with this.

So, a few weeks ago when Lolita from Peace, Love & Greens mentioned to me that she was going to do a cleanse via Kris Carr’s book – Crazy Sexy Diet – I was all on board, knowing that this was something my body, mind and spirit needed. 

 Lolita posted a fabulous breakdown of the cleanse here if you are interested.  I highly recommend that you get your little tush over there and check it out.  Even if you don’t do all of it, just implementing some of the aspects of it could make a big difference.   I will be going to a new colon hydro-therapist tomorrow and will post all the benefits of this therapy on another post.  I swear by them!  Has made a huge difference in my health since employing them.

Last week I started implementing some of the tools and recipes that help to transition gently into this cleanse. I always like to eat from light to heavy throughout the day. I will be getting back to this way of eating on a better note.   Fruits, smoothies and juices in the morning, then a light lunch (salad, smoothie, guacamole, salsa, open faced sandwich, nori rolls, leaf wraps filled with veggies, stuffed avocado) and then dinner would be a blended soup, zucchini pasta with homemade marinara or pesto,  veggie spring rolls, so many options.  I am really looking forward to getting back to this way of eating and living.  My body always thrived on it and I felt great.  My mind was clearer, skin clearer, had more energy, better digestion, more regular, etc.

Today was Day 1 of the cleanse for me.  Started my morning with water and fresh lemon juice, then an herbal tea followed awhile later by a lovely green juice consisting of fresh kale from the garden, parsley, cucumber, organic apple, small chunk of beet root, chunk of ginger root and lemon.  My body was humming on this juice.  
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Shortly after, before going outside to work, I had a lovely green smoothie (chaga mushroom tea, beet greens, hemp seeds, chia gel, stevia, spirulina, frozen raspberries and frozen bananas).  YUMMERS!   Went to work in the 90 + degrees heat and sweated A LOT (great for releasing toxins and stimulating metabolism).  Two hours later, I had another green smoothie after we finished work.  An hour or so later, I got on my rebounder for 15 minutes and bounced to some jammin tunes and finished up with a 5 minute plank (love these).  Check out this video for the way to do it properly and versatility of moves. 

Afterwards, I fixed another tasty green smoothie with some protein powder in it to help replenish and repair muscles.  I LOVE smoothies and could live on them.  Nutritionally, I literally could.  They are so jammed pack full of nutrition and more greens than I could ever eat in one sitting.  I change them up all the time so I never get bored with them.  Scott calls me the “SMOOTHIE MEISTER”.  Thanks, babe! ;)
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For dinner, I will have the left overs of this lovely, creamy raw thai coconut soup that I am about to give you compliments of Natalia Rose.  I made some variations on the recipe and here it is!
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Raw Spicy Thai Coconut Soup

(serves 2-4)
• 2 cups young coconut water
• 2 cups young coconut flesh
• 1 garlic clove – I used 2
• 1 knob ginger
• A few drops of stevia or 2-3 dates (soaked)
• 1 cup fresh basil, loosely packed
• Handful of fresh cilantro
• 2-3 tablespoons fresh lime juice
• 1/2 jalapeno pepper – de-seeded (keep seeds to make real spicy)
• salt/pepper to taste
• 1/4 cup finely diced red pepper (for garnish) - I left out.
• 1 scallion, finely chopped (for garnish) – I used fresh chives from garden.

Puree all but the last two ingredients in a high speed blender.  I left mine room temperature (again hot outside). Garnish with red pepper and scallion.
Enjoy!

 

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For a more complete meal, start your meal with this lovely, spicy, creamy, crunchy Asian cucumber, avocado, onion salad.  Gourmet in your very own home!  They are easy to make!  I just Love it!

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Raw Spicy Thai Coconut Soup & Crazy Sexy Cleansing Kick-Off
Recipe Type: Soup
Author: Kibby’s Blended Life
Prep time: 15 mins
Total time: 15 mins
Serves: 2 – 4
A super tasty, creamy and filling soup with sweetness and spicy heat.
Ingredients
  • 2 cups young coconut water
  • 2 cups young coconut flesh
  • 1 garlic clove – I used 2
  • 1 knob ginger
  • A few drops of stevia or 2-3 dates (soaked)
  • 1 cup fresh basil, loosely packed
  • Handful of fresh cilantro
  • 2-3 tablespoons fresh lime juice
  • 1/2 jalapeno pepper – de-seeded (keep seeds to make real spicy) salt/pepper to taste
  • 1/4 cup finely diced red pepper (for garnish) – I left out.
  • 1 scallion, finely chopped (for garnish) – I used fresh chives from garden.
  • red pepper flakes (optional)
Instructions
  1. Puree all but the last two ingredients in a high speed blender.
  2. I left mine room temperature (again hot outside).
  3. Garnish with red pepper and scallion.
  4. Enjoy!
Notes

If you don’t have access to young thai coconuts or you are not comfortable with cutting them, you could probably use organic coconut milk in a can – it’s not raw this way – but more versatile and easier to make. Add one can to the blender with added water to thin out a bit and rest of ingredients.

Do you want to join Lolita and I on the Crazy Sexy Cleanse?  If so, let me know and check out Lolita’s post on what to do.  Definitely get the book or go to your local library and check it out for further FABULOUS information for your health. 

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!
 
 
May the GREENS be with you and Be Inspired!

 

Spicy Asian Cucumber Avocado Onion Salad

Spicy Asian Cucumber Avocado Onion Salad

 

Healthy Raw Spicy Cucumber Salad

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You are in for a treat today!  This salad is AMAZING and one of my favorites!  The zucchini’s have slowed down in the garden, however, the cucumbers have taken off and are coming in QUICKLY.  They too can double in size overnight and are quite abundant!  This recipe is perfect for using up one or two depending on size.  I’ve also been juicing the cucumbers with kale, lemon, ginger and an apple!   Delicious combination!  Cucumbers are SO GOOD for you.  Let’s look at some nutritional information on them first.

Health benefits of Cucumber

  • It is one of the very low calories vegetable; provides just 15 calories per 100 g. It contains no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut.
  • It is a very good source of potassium, an important intracellular electrolyte. Potassium is a heart friendly electrolyte; helps reduce blood pressure and heart rates by countering effects of sodium.
  • It contains unique anti-oxidants in good ratios such as ß-carotene and α-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
  • Cucumbers have mild diuretic property probably due to their high water and potassium content, which helps in checking weight gain and high blood pressure.
  • They are surprisingly have high amount of vitamin K, provides about 17 µg of this vitamin per 100 g. Vitamin-K has been found to have potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in their brain. (source)

I bought my cucumber seeds back in early spring from Baker Creek Heirloom Seeds Co.  They are called Japanese Long – sweet, mild, extra-long fruit that are very crisp and mild.  Easy to digest, firm flesh with few seeds and burpless.   PERFECT!  They are so easy to grow and are abundant.   (*Organic gardening tip:  Cucumbers are heavy feeders and thrive in rich soil full of organic matter.  They can be trellised if desired – we did this last year and it worked great! so we continue this mode of planting.  A bit of afternoon shade is helpful in very hot summer areas.  Supply abundant moisture and keep mature fruit picked.*)  That’s it!  Easy.

Now let’s get to that recipe!

Spicy Cucumber Avocado Onion Salad

  • 1 or 2 cucumbers (depending on size)
  • 1 Avocado
  • 1/2 small red onion
  • 2 TB. hemp seeds
  • pinch of cayenne
  • 1 -2 TB. of coconut aminos (can substitute Bragg’s Aminos or Tamari)
  • Optional items:  grape tomatoes, seaweed (dulse, hijiki, arame)

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Cut cucumber, avocado, and onion into bite sized pieces.  Put into a bowl.  Sprinkle hemp seeds and a dash of cayenne (to taste) on top of cucumber/avocado/onion mix.  Add coconut aminos to taste and gently mix well.  (*I highly recommend to let marinate in fridge for at least an hour so that all the flavors can meld.*)  That’s it!

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Can eat by itself or serve over some fresh, baby greens. Very hydrating, cooling and filling.  I could eat this salad every day and not tire of it.  It’s THAT good.

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I am serving this by itself for dinner first, accompanied by a spicy, thai coconut soup.  Yum!

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Let me know if you are interested in the soup recipe and I will post for you.
 
For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with you!
Kibby