A Salad Dressing You'll Want Every Day

Ok, another favorite of mine, lemongrass, is the pick of the day.
I love salads so much that I really don't like going without one for a day. Remember the party I wrote about yesterday? A woman asked which dish I liked the most (there were dozens of dishes, many of which were more like the raw gourmet kind of foods that took a long time to prepare). And what was my answer? The salad! : ) She was so surprised; she was shocked!...haha. Yes, I do love salads. Naturally, I get to play a lot with creating salad dressings to vary the flavor and nutrition poured over the greens and veggies. My latest favorite is this almond-butter-based, aroma-filled concoction. It's very much like a Thai dressing and it will be wonderful in the summer to toss fresh cucumbers and chilis in it.

Lemongrass Dressing

1 lemongrass

1/4 cup (or more) almond butter

~3 tbsp apple cider vinegar

2 cloves garlic

2-3 tsp coconut sugar or your preferred sweetener

salt

1/2 cup (or less, to taste) water

optional: piece of jalapeno / other hot pepper / dash of ground cayenne 

To prepare:
1. Lemongrass is a very fibrous herb and the outer leaves, most of the top, and the bottom stem are all removed. Only a relatively small piece of the fresh herb you'll end up using.
2. Once you end up with just the core that is much easier to slice, chop it to small pieces to help the blender.
3. Place all ingredients in a blender with only some of the water to begin with so that you can add more as you adjust the flavors when taste-testing.
4. Blend the ingredients on a high speed until you get a smooth, uniform consistency. Taste-test and adjust ingredients.
5. Pour it over your favorite salad ingredients...so yummy.

Note: the dressing will keep in the fridge for days. It will thicken and separate but can be simply stirred and you can add a little vinegar or water if you find it too thick.

The incredible flavor is paired with many health benefits
Lemongrass is a cleanser, in other words, it helps the elimination of toxins. It's a digestive aid and it has warming energy, which means it helps improve blood circulation and this makes it a great cold weather raw food ingredient. It can come to your rescue when fighting a fever (it's even referred to as fever grass at times), coughs and colds, can help lower high blood pressure and balance cholesterol levels.
This grass of wonderful aroma also has antibacterial, antiseptic, and antifungal qualities, is very high in fiber, and rich in minerals especially manganese (a hard-to-get mineral!!!), iron, potassium, magnesium, and zinc. This adds up to a "nutrition facts" label that says eat this to support strong bones, great brain function, and heart health. I still eat it just because it's so delicious : )
Enjoy and have a lovely weekend!

Nuts Dressed for The Holidays

While I'm a huge fan of roasted chestnuts, and do indulge every year, they're not the only warming holiday treat I can think of, not to mention that they can't be eaten raw. I figured it would be nice to have cupfuls of different kinds of flavored nuts on the table. They're so satisfying to have around and they can be done raw. No roasting or toasting required. They only take a few minutes of preparation and then the dehydrator takes care of the rest. Voilà, your family and friends and your guests can reach for just a handful of savory or sweet goodness amidst the, you know, everything else that's going on...
The savory ones are still being made so here are some sweet versions for now.

Chocolate Almonds

To be coated:

1 1/2 cups almonds

1/2 cup raisins

For the coating:

3-4 tsp honey / agave syrup / other sweetener

2 tsp melted coconut oil / other oil

2-3 tsp cacao powder

tiny pinch of salt

optional: pinch of vanilla, pinch of cayenne

1. Mix the oil, sweetener, and salt and then add cacao little by little. Taste test and adjust the amount of sweetener. Raw cacao is quite bitter so if you're not used to that you might need to add more sweetener to your mixture or simply use less cacao.
2. Optional: Chop up the raisins into smaller pieces.
3. Add the almonds and raisins to your mixture and make sure all of them are coated well.
4. Spread them out on a teflex sheet and dehydrate for a few hours at 115˚F (46˚C).

Maple Walnuts

To be coated:

Walnuts that have been soaked for a couple of hours OR rinsed. The ingredients will only stick to wet walnuts. You may use maple syrup instead of solid sweeteners and then you can keep your walnuts dry. If you go that route the end result will have a glazed look instead of what's pictured here.

For the coating:

4 tbsp maple crystals / coconut sugar / other solid state sweetener in crystal form

1 tbs cinnamon

1/2 - 1 tsp mesquite powder*

tiny pinch of salt

optional: add lucuma powder to your mixture for a hint of "caramel"

1. Mix your coating ingredients. Taste test and adjust the amount of cinnamon, you might want to add more if you're a huge fan of cinnamon like myself. Mesquite has a unique flavor so use less if it's new to you and add more if you like it.

2. Add the wet (really damp but not dripping wet) walnuts to your mixture and make sure all of them are coated well. Because of their shape this might take some moving them around with your hands or a fork so that you get the mixture in the grooves as well. 

4. Spread them out on a teflex sheet and dehydrate for a few hours at 115˚F (46˚C), until crispy.

By the way, good luck having an untouched batch at the end! You might want to make a double batch to start with because the smell and just knowing that they're in the dehydrator might invite more visitors, like Cookie Monster, etc. whom will make sure only about a portion of these nuts will get all the way dehydrated and crunchy. Either way, if by any chance you ended up with empty trays at least you made your house smell like a healthy cake shop :)

*Magical Mesquite

What's used to be a staple food for Native Americans is available in health-food stores now in a powder form. It's a nutritious way to add a very distinct, somewhat sweet and malty, or even caramel-like flavor. Mesquite helps balance one's blood sugar level, which makes this superfood an excellent choice for those healing from diabetes. Very high in protein, fiber, minerals, and the hard-to-get amino acid, lysine, it's no surprise it has been pronounced a "superfood". Use it in desserts, smoothies, mylkshakes, even soups, etc.

Too Simple to Believe...Celery Boats

At first I wasn't planning on sharing this because it's "too simple" but then I thought, it's too good to not share! Simple but so yummy, not to mention the quickness factor....it so fits what RawFoodForTruth is about. Quick and simple can be so delicious and nourishing.

My dear friend made these for me a few weeks ago when I visited him. We had these for dinner just before I had to hit the road and drive back home for 6 hours and they were so satisfying.... I've had them a couple of times since then so after all, it sounded like a "must-share". Here we go:

You Will Need...

Fresh, crisp celery sticks

Almond butter (or other nut butter)

Sea salt

Fenugreek (or other) sprouts

Cut up your sticks into desired bite-size pieces. 
Fill the little "boats with almond butter.
Sprinkle them with salt and top them with sprouts. 
That's it. Enjoy!

Almonds Are Among the Most Nutritious Nuts
They’re especially high in manganese, magnesium, phosphorous, copper, calcium, iron, zinc, vitamin E and riboflavin (vitamin B2) and very high in fiber. Their high mineral content helps build and maintain strong bones, while the fiber helps in the prevention of colon cancer. B vitamins and vitamin E (an antioxidant), along with calcium, magnesium, and zinc are very important brain foods. A lot of us are deficient in magnesium (do tight muscles or muscle spasms/quivers sound familiar?), which is not so hard to acquire, but it’s a water-soluble mineral so it’s important to replenish your body with adequate amounts on a daily basis! What foods are good sources of magnesium? Good news: nuts and dark chocolate are among the richest sources of this essential mineral! Almonds are high in monounsaturated fats, which will help keep your heart healthy. Being high in protein and low in carbohydrates, these nuts are a really good snack choice for diabetics too.  


...And The Celery 
These crunchy sticks, normally dipped in peanut-butter, are high in vitamin K and electrolytes and are an excellent diuretic. Also known for having blood pressure lowering qualities, they make a nutritious snack.

Schizandra for Balance

I love new, I'm all about it. I get so excited every time we go to my favorite local health food store and always head to the "herbs and teas" department to see what I should try out next. It's not about the new flavors, the potential health benefits, the new recipes I get to come up with. It's all of it and more; it's that it's new and different : )
This time I didn't get to actually make this tea right away but here are results. It's absolutely delicious. A hint of something from the past, something I can't name but know I've had the pleasure of tasting before, a sour, astringent experience. Nothing like the "ok, I made a cup of this because I heard it's good for me and now I'm going to hold my nose shut and down it and then reward myself with a slice of cake"…or anything similar. No. It's so delicious that I would happily trade water for it and live on this tea! So besides the flavor, what does it have to offer?

Schizandra
The plant Schisandra chinensis is native to northeastern China and the eastern United States. In herbal medicine, the berries are used to make an infusion or tea.
It is claimed to be an adaptogen to balance body functions, blood sugar and blood pressure, improve mental capabilities and physical performance, increase stamina, support adrenal glands, and help treat liver diseases. As if this list was not impressive enough, it's said to be beneficial for visual acuity, field of vision, and tactile sensitivity. There are certain conditions highlighted in this wonderful book* (available in the herbs and teas section of the store) for which these berries may be very helpful:
Cancer -  if you or someone you know is receiving chemotherapy with doxorubicin, this herb can be used for protecting the heart muscle.
Liver diseases - supposedly one of the most useful treatments for liver ailments, Schizandra may protect from the progression of cirrhosis to liver cancer, protect from chemical damage, in particular, ones that have to be activated by the liver to become poisonous. Through being such an effective supporter of the liver, it can help offset damage caused by hepatitis, HIV/AIDS, prevent this vital organ from inflammation, and speeds up recovery from liver surgery.
Depression - active compounds in schizandra help relieve or reverse depression in the central nervous system.

The good news is, you don't have to make tea every day to reap these benefits. Most of us will not have the time, right? You can find schizanda as capsules and tinctures as well if you wish to take it as a supplement.

Warning:
Do not use this herb,
- during pregnancy because it may induce labor
- if you have gallstones or blockages of the bile ducts, because this herb increases the flow of bile
- if you suffer from ulcer, epilepsy or high blood pressure

How is it consumed?
You can simply eat the dried berries, make an infusion by soaking them in some juice and drink that after straining, or make tea, like I did.

Schizandra tea
If you make tea and you stick with a raw foodie's principles you'll want to be gentle and make sure you don't exceed ~160 F / 70 °C. Just simmer a pint or so water and 1-2 tablespoons of berries, or a gallon of water with a cup of berries, etc, depending on how much you want to make. Steep it for half an hour to an hour, strain, and drink. Refresh!

I'll be sharing the next fascinating find soon...















*Prescription for Herbal Healing: An Easy-to-Use A-Z Reference to Hundreds of Common Disorders and Their Herbal Remedies, by Phyllis A. Balch

Melt-In-Your-Mouth Brownie Bombs

Need an excuse to eat chocolate? Well, let's review the health benefits of cacao and cinnamon. Just kidding! I'm not going to put you through any of that and delay your work in the kitchen. I've already talked about the goodness cacao, cinnamon, and nuts have to offer so I'll jump to dates, the main ingredient of these precious brownies.

Dates Health Note
Rich in magnesium, iron, potassium, B-vitamins, the naturally sweet and moist fruits can help you build blood cells, strengthen your bones, and balance your blood pressure. They have tons of fiber too so it's a very good idea to introduce your friends to raw foods by offering them desserts made with dates. You know they will thank you for it! Dates will also come to your rescue whenever you need an energy boost. Carry a bagful of them with you to have something to reach for when you forgot your pre-workout snack or whenever you just need an afternoon "pick-me-up". Of course, an even better alternative is to take along some brownie balls ; )

Ingredients:

(Makes 13-14 walnut size balls)

12 medjool dates

1/2 cup pecans (or walnuts/almonds)

2-3 tbsp almond butter (or walnut/pecan butter)

1/4 cup cacao powder*

~ 1 tbsp cacao nibs*

Optional:

small pinch of salt

vanilla

cinnamon/shredded coconut/lucuma powder/ground nuts, etc. for rolling

*if your body doesn't respond well to cacao or you just want to avoid caffeine, use carob powder instead of cacao and skip the cacao nibs

Preparation:
Remove the pits from the dates and place all ingredients but the cacao nibs in the food processor. Process until you get a fairly smooth texture. When you pinch some of it in between fingers it should hold shape. Add the cacao nibs and process for a few more seconds just to mix them in there without braking them down. Using  your palms form the paste into small balls and roll them into cinnamon, etc. They're very soft freshly made and firm up quite a bit in the fridge.
Serve them as is or with vanilla ice-cream. Yes, it is Heaven on Earth.

Miraculous Reishi Tea

Since my recent move to the Bay Area, many people tell me I'm so lucky. One of the reasons is that this is "superfood heaven" and I have access to a myraid of goods that health freaks like me obsess over. Still, I didn't expect a find such as this one. I have never (that I know of) seen Reishi mushrooms before but the other day I came across some at a San Francisco health food store and screamed! I couldn't believe it. Needless to to say I couldn't leave without putting one in the basket. Reishi is known for exceptional health benefits and has been used for thousands of years in Chinese medicine. This is NOT the kind of mushroom you add to soups or stews. It is consumed as a hot water extract, or tea, and should be treated as medicine.

Health Benefits
This miraculous fungus is ever so touted for its anti-tumor activities. Like mushrooms in general it can be used to boost your immune system and both, for preventing tumor growth or the formation of cancer cells and for treating them or inhibiting their further development Reishi could come to your rescue. It's also valued for its ability to help balance blood sugar levels and lower blood pressure.

Preparations
The question of course is how to get a cup of tea out of this hard, wood-like thing? A grater worked for me pretty well. It takes some work but it doesn't take much to get a teaspoon/tablespoon of it. Of course, the alternative is buying some in a sliced or powder form.

1 teaspoon ground Reishi
2-3 cups of water

Simmer it all for a few hours turning the heat on for a couple of minutes at a time while letting the mushroom steep. Whenever it starts cooling off you can give it some more heat. If you don't mind boiling it and keep simmering it, you're welcome to do that. If you are a strict raw foodie you'll want to be gentle and make sure you don't exceed ~160 F / 70 °C. Even though I eat some cooked food every now and then (and beat myself up over it) I prepared it by intermittent short simmer sessions.
You should end up with a cup of tea or so left once it's done.
Strain it and enjoy by itself or to help the somewhat bitter and strong woody, mushroom taste add some of your favorite sweetener. If you have cancer, I recommend consuming it by itself or maybe mixed with other teas but try not adding any sweeteners. Get stronger, heal faster.

"Roasted" Mushrooms with Fennel Salad

As you probably know by now, I like to keep it simple. I prefer to spend no more than 20 minutes in the kitchen and still create something delicious.This dish is really quick to prepare but you'll need time to leave it in the dehydrator for a while. It's so delicious though that it's really worth waiting for and your house will smell heavenly! The mushrooms are just like roasted mushrooms and are nicely complemented with a simple salad that is not heavy on dressing or overpowering herbs, etc.
As I mentioned before, mushrooms are incredibly healthy and fennel bulbs are very rich in antioxidants and have anti-inflammatory and anti-cancer qualities. They're also a very good source of fiber and some vitamins and minerals such as vitamin C (to boost your immune system), folate (a B vitamin that will help reduce your homocysteine levels and lower your chances of a heart-attack), and potassium (to help  lower high blood pressure). These precious bulbs have other medicinal qualities too. They can improve digestion, help with urinary tract infections (UTI), and even provide relief from migraines! Of course it's always an option to just eat them for their unique flavor...

"Roasted" Mushrooms
Ingredients:
(Serves 2-3)
~20 white button or crimini mushrooms
1/4 red onion
2 in sprig of rosemary
4 tbsp olive oil
4 tbs nama shoyu (contains soy!)
water

Directions:
1. Brush the dirt off the mushrooms, trim the ends of the stems if necessary and quarter each head.
2. Prepare the marinade by mixing the olive oil, shoyu sauce, and a little water.
3. Take the rosemary leaves off the sprig, chop them really fine and mix with the oil and shoyu.
4. Slice the onion and toss everything in a bowl to mix well.
5. Place it all in the dehydrator (leaving them in a relatively flat bowl works best) for a couple of hours at 115ºF (46ºC) and toss them around every 15-20 minutes or so.

Fennel Salad
Ingredients:
(Serves 2-3)
1 apple ( I used a Fuji but I think green apples would work really well. Just use your favorite kind or whatever you have available)
1 fennel bulb and some of the feathery top (that looks a lot like dill)
few slices of red onion
2-3 tbsp of walnut oil
dulse flakes
Optional: chopped walnuts, salt & pepper or herbs of your choice

Directions:
1. Quarter the apple, remove the core, and slice the quarter pieces crosswise and as thin as possible.
2. Slice both the fennel bulb and the onion paper thin (or as thin as you can).
3. In a salad bowl, toss everything with walnut oil, sprinkle with dulse (add salt and pepper if you like) and garnish with some of the feathery parts of the fennel chopped up.

Now the question is, why would you go to a restaurant?

Featured in Funky Raw, UK's raw food magazine

Yam Chips

It’s always good to have some savory snackables on hand too, right? Here’s one that will replace the ever-so-addictive, store-bought, chips and will satisfy even my vegan (but not all raw) husband! : ) Truth be told, he was the one who made the first batch of these! 

 

Yam Nutrition
These sweet tubers are full of health benefits. They have anti-cancer properties, loads of beta-carotene for your eyes and plenty of B vitamins, especially B6, which is good for your skin and keeps your nerves healthy. Thanks to high amounts of potassium, they can help stabilize your blood pressure and maintain normal heart functions, and since yams are very rich in copper they might even help you get rid if gray hair!

Raw Yam Chips
Ingredients:
Yams
Olive oil
Salt
Optional: Red or chipotle chili powder/your favorite spice

Directions:
Shave yams (using a peeler) or slice as thinly as possible. Toss with olive oil, salt and chili powder (if you choose to use it) and lay on teflex sheets. Dehydrate at 115 °F (46 °C) for several hours, until desired crispiness.
Alternative: if you don’t have a dehydrator, you may use your oven with just the pilot light on, or on the lowest setting (keep in mind though, it won't be raw if you go above ~ 115 °F). Share with friends!

Mojito Monday

Is the heat getting to you? Here’s one healthy way to cool off. Two ingredients + five minutes of your time = a refreshing drink that’s loaded with vitamins.

All melons are excellent choices to keep you hydrated in the summer. For this recipe, let’s look at the health benefits of honeydews. Their green flesh is loaded with vitamin C, and is a good source of folate, vitamin B6, and potassium….in other words, it has antioxidants that will boost your immune system, protect you from free radicals and certain types of cancer, it can help prevent heart disease, it’s an especially good snack during pregnancy, and it can help regulate blood pressure. Of course, the nutrition facts are not the reason you’ll make this...

Mojito Recipe
Ingredients:
(Makes 2 pints, ~1 liter)
1 honeydew melon
a handful of fresh mint
agave syrup/honey (not vegan)/your favorite sweetener (optional)

Directions:
Cut the melon in half, remove the seeds, then peel it. Put it through a juicer along with the mint. Add some sweetener (if desired), pour into glasses, garnish with fresh herbs. That’s it!

You may serve it on the rocks and/or add a squirt of lime juice for a kick as well. 

Green Super Smoothie

It is smoothie time!
When I first decided to go raw I pretty much freaked out at the idea of drinking smoothies for breakfast. My first meal of the day used to consist of piles of rice, or a huge bowl of beans, or some toast with almond butter (yumm!), following a bowl of miso soup. I loved my breakfasts!…. But I changed my diet because of food sensitivities and I didn’t want allergies to be part of my life anymore. So I jumped right in and went with whatever I found out I’m supposed to do. This is where I’m at…

Are the food allergies gone? For the most part, yes! But my biggest issue is that I discovered that I’m fructose intolerant or, at least, very sensitive to certain sweet foods, even fruits! : ( Anyway, I still eat a lot of sweets and a morning smoothie is nothing in comparison to the piles of chocolate or ice cream, or maple walnuts, etc. that I shove done my throat in the afternoons… All in all, it’s grown on me. I must admit I’m looking forward to my smoothie of the day!
This recipe might strike you as complicated with a never-ending list of ingredients but the point is to get some greens down. Any amount will help; what’s important is that you’re making an effort! Start with a single leaf or even just a quarter of a leaf…it doesn’t matter, just have some! Fruit is added to make it palatable and the rest is up to you. Everything is optional when it comes to smoothies. Throw in whatever you like + a tiny piece of something green!
If you’re curious to learn about the ingredients I use then read on. If you’re already salivating than just skip it (for now), and get the blender going. Scroll to the recipe.

The fruits and the greens
Adding an apple or a mango is optional because your smoothie will be just wonderful without them. I usually put an apple in because, you know the saying: “An apple a day…” and, for some reason, I never eat apples so I might as well drink some. Apples are very nutritious and they’re a good source of fiber! They’re a great weight-loss food, good for bone maintenance, due to their boron content, and have antioxidants to protect you. They’re also among the cheaper fruits. So eat your apples! What makes a smoothie really creamy though is a mango. If you like mangoes, and feel like spending the extra money, then add that instead of an apple. Your eyes will thank you because mangos are very rich in vitamins, especially in vitamin A. They’re also high in potassium and copper and, believe it or not, they have a 3 to 1 ratio of Omega 3 vs. Omega 6 fatty acids, which is rare! What does this all mean? This means that they will strengthen your immune system, and even protect you from inflammatory diseases and cancer. All this is topped off with their high fiber content and their ability to help with digestion. Bananas are commonly known to be high in potassium, a mineral that helps regulate blood pressure. It’s a good idea to eat bananas if you have high blood pressure.  But let’s not forget that they’re also very rich in vitamin C, and B6, and they’re a really good source of folate, so if you’re pregnant, you should definitely include them in your diet!  Folate is very important during periods of cell growth, for building red blood cells, and to prevent anemia! And the greens…I've mentioned that you’re supposed to eat your greens! Right? They will provide your body with an endless list of vitamins and minerals. Since many of us are lacking vitamin K, I must point out that greens are abundant in this blood-clotting regulator. On the other hand, since a very small amount of green leafy vegetables will provide you with a high dosage of vitamin K, if you have a condition and you’re taking blood thinners, you’ll be told to avoid greens and cauliflower and all foods of high vitamin K content. Greens can be difficult to digest (much easier though when blended with fruit) and some of them are especially high in oxolates, which can interfere with calcium absorption. Start small, with a leaf or two, experiment with them, and see which ones work for you.

All the extras…
Why the heck would I tell you to add flax seeds or coconut oil? Adding seeds and/or some kind of oil will slow down the absorption of sugar. If you have a reaction to foods that are high in fructose, or any sugar, then I recommend you try it. Both, flax seeds and coconut oil, are very good for you.
The rest of the ingredients are superfoods* (article coming soon) that all have exceptional health benefits. Spirulina, an algae, that comes in a powder form, has a very strong flavor so start with a small amount! It boosts the immune system, it’s a very effective detoxifier, it helps your body get rid of heavy metals that might have built up, it can help you recover faster when you’re injured, and it’s even used as a treatment for radiation sickness! Vegans will be delighted to hear that it contains all of the essential amino acids and it’s 60% protein! Next up is maca root powder. I happened to purchase some of this for a cake I was going to make (never made it) a while back. I’s rather on the expensive side but maybe worth trying. Why? Maca is an adaptogen, meaning, as the word suggests, it can help you “adapt” to different external conditions and provides stress relief. It can also increase endurance and fertility (a good supplement to take if you’re trying to get pregnant), and help regulate hormonal imbalances. Bee pollen is packed with vitamins, minerals, and phytonutrients. It’s full of enzymes, high in protein (contains all amino acids), and it is so nutritious that, supposedly, you could survive eating only bee pollen! I love cinnamon, but the reason I include it is not just the flavor. Cinnamon is rich in minerals, it can regulate blood sugar (it’s an especially good spice to sprinkle on everything if you have type 2 diabetes), lower cholesterol, and help inhibiting bacterial growth! Don’t you just love it when something that’s naturally sweet is actually good for you!?

*Whenever you first introduce your body to a superfood or any new ingredient, start with just a small amount. See how it affects you, how you feel during the day, and if you like it increase the amount slowly. Your body needs to adjust to it.

Where do I buy such things?
Like all ingredients I will ever mention on this site, they’re available at most health food stores. I recommend that you do a search for the nearest one in your neighborhood and start there. Be aware, that while some of these products are sold at regular grocery stores, chances are that they will be more expensive than they are at a health food store. The reason is that they qualify as “specialty items” at common grocery stores.
 
Green Super Smoothie
Directions:
(Makes 4 cups ~ about 1 liter)
1. Put the following ingredients in a blender, in this order:

1 small apple/mango (optional)
a handful of chopped collard greens/spinach/dandelion/or your favorite greens
1 – 1.5 cup water
1/2 cup blueberries*
2 medium size peeled bananas
1 tsp ground flax seeds* or ½ tsp coconut oil (optional)
1/8 tsp spirulina
1/4 tsp maca root powder
1/4 tsp bee pollen (not vegan)
1/8 tsp cinnamon (optional, but it’s a good idea if you’re sensitive to fructose)
pinch of sea salt (for balance, extra minerals, and to bring out flavors)

*excellent brain foods

2. Blend on “low” for a few seconds and then on “high” until it's smooth(er)
3. Pour into your favorite glass
Sip joyfully! : )

Guacamole & Buckwheat Chips

Just a few years ago I couldn’t even look at guacamole. I never liked mushy or soft foods and based on its appearance I didn’t think I would enjoy it. Boy, was I wrong!!? That was several years ago. Since then, it has become one of my favorite dishes! I can eat it with a spoon, without any chips or anything…just love it so much!
Well, it’s been quite chilly around here, so spicy, warming foods feel really good to snack on. Both of the following recipes are rather on the spicy side! 

Guacamole*
Ingredients: 
Serves 1, or as many as you’re willing to share it with : )
2 avocados
1 small hot jalapeno
2 slices red onion
handful of cilantro (the leafy part)
salt to taste

Directions:
This couldn’t get any easier…
In a mixing bowl, mash up the avocados. Add some salt and mix well. Chop up the onions, the jalapenos, and the cilantro really fine and add to the rest. Mix well, do a taste test, adjust the amount of salt. Serve immediately with some chips or anything that needs a dip. You can also use it as a spread on sandwiches or in wraps!

*Variations:
There are endless ways to make guacamole. The only common ingredient is probably the avocados! Most people add tomatoes to it. Having been a macrobiotic for so long and avoiding nightshades, I never put tomatoes in it and I still prefer it that way. The reason is because I prefer it as creamy as possible and tomatoes will make it somewhat juicy. You can also use garlic, either in addition to the above ingredients or in place of the onion. If you are a fan of ground black pepper, you can add some of that too. Here are some variations I’ve tried and love…

Macrobiotic
Skip the tomatoes and the jalapeno. You can also skip the salt and use umeboshi paste. Umeboshi is salty and sour and it will give it a rather unique and delicious taste! Add about a half a teaspoon.

New Mexican
If you can get a hold of some roasted green chili (obviously not a raw ingredient) then try it with just onions, green chili, and salt. It’s unbelievable how tasty that is!

Mexican
I’ve had the honor of a friend from Mexico making it for my family once. She made it exactly the way I “knew” it to be original. She used Serrano peppers, tomatoes, onions, garlic, cilantro, limes, and salt. Delicious!

Buckwheat Chips/Crackers
These are the first raw chips I came up with and they’re fabulous! I soaked and sprouted some buckwheat and used carrot pulp from making juice. Finally, I added some flax seeds to help the mixture bind.



Why buckwheat?
Buckwheat is gluten free, very high in fiber, protein, riboflavin, niacin, vitamin B6, magnesium, phosphorus, copper, and manganese, but it’s most known for its rutin content and the health benefits that come with it. Rutin keeps your veins in good condition and it helps treating high blood pressure.
While, often, it’s referred to as a grain, buckwheat is a seed of the plant that belongs in the rhubarb family. The groats have a very distinguished shape and are sold in raw or toasted form. The latter is darker and often labeled “kasha”.

Raw Buckwheat Groats

Sprouted Buckwheat ~ 24 hrs

Here’s what I used:
1 1/2 -2 cup raw buckwheat
carrot pulp of  6 carrots juiced
½ cup ground flax seeds
2-3 tbsp olive oil
2 tsp salt
½ tsp ground cayenne pepper
water as needed

This makes a large amount, probably the equivalent of a family size bag of chips, but it really depends on how thick and large you make the chips. 

Preparations:
Soak the buckwheat for a couple of hours or overnight. If you don't get to use them right away make sure to change the water and rinse the seeds thoroughly every 8 hours or so. They will grow in volume significantly, if you let them sprout. Sprouting takes about 24 hrs, so you will need to plan ahead. After soaking and rinsing, spread them out on a flat surface such as a large plate or a tray, and let them sprout for 24 hrs to a couple of days. You'll see them grow little tails that can get quite long, quite fast. Keep checking on them and don't forget to rinse them about three times a day!
When the buckwheat is ready to be used collect some carrot (or vegetable) pulp after making juice. Place all of the ingredients in a food processor (I had to split my batch up into two portions because it was too much all at once) and process until you get a spreadable but still quite solid paste. Add some water if necessary but don’t overdo it. Taste it and adjust the seasoning. Now comes the fun part!
With a soft spatula or a large butter knife, spread the “dough” out on 3-4 teflex sheets about 0.1-0.2 inches (3-5 mm) thick. Score them to your liking. You can make bite size squares or triangles or larger pieces too if you would like to use them as pizza base or for sandwiches. Dehydrate at 115 ˚F  (46˚C) for 8-10 hours and then turn them over and continue dehydrating until they’re crisp, about 4 to 6 hours longer. Store your chips in airtight containers or bags. They would keep for at least a couple of months but, believe me, they won’t last that long!