Today for lunch we enjoyed homemade hummus dip! I started playing with it shaping it in a round shape and then Gerald started shaving a carrot. Before we knew it we had a Hummus Turtle! :0)
It was a fun way to enjoy a delicious dip! We both LOVE hummus and it’s been way too many moons since we last enjoyed some. We recently soaked and boiled chickpeas so it was the perfect occasion for a fresh batch of hummus. We couldn’t help but enjoy every last bite.
The recipe hails from our Blendtec Cookbook with modifications for a garlic, herb and seed blend with red pepper flakes for a pinch of spice. I hope you enjoy it as much as we did!!
Creamy Cantaloupe mixed with coconut milk and agave for a divine and refreshing pick me up!
I haven’t purchased a cantaloupe in a long time. Last week while at the market I couldn’t help but pick one up. I could smell it walking down the isle and new it would be sweet! We both forgot how much we love cantaloupe, I have a feeling they’ll be appearing in recipes more often. So sweet, so healthy and really good frozen, who knew? Once frozen and whipped with coconut milk and a dash of sweetener it is a soft, creamy, cold, icy, orange mellow cool smoothie!!
About a month ago I had someone write me offline asking about measuring their telomeres. They were excited to try our Starfire Gold and wanted to know if we had heard of anyone getting their telomeres measured. We hadn’t heard of anyone following through or up with us directly. It turns out there are companies out there who do measure your telomeres! You can even order a DIY kit. I found this company and there are more.
If it weren’t for my husband I would be reading this asking..okay so what are telomeres?
Telomeres are comparable to the caps on our shoelaces for our DNA or genes; they protect them from shortening and fraying. Recent research is providing evidence for a connection between telomere length and lower incidence of disease and better aging. Meanwhile, others are studying how we can either preserve the length or elongate our telomeres with diet. They have found that a plant-based diet that is rich in folate, antioxidants (vitamin C, vitamin E and selenium), omega-3 fatty acids, and vitamin D is associated with longer telomeres.
WHOO-HOO – Insert Happy Dance here! I read it to my husband and gave him a high five!
Eating a healthy diet, getting regular movement and exercise, reducing stress, yoga, meditation and positive lifestyle changes can lead to a longer life and longer telomeres!
It will give you a younger immune system, make your cells act younger, and you’ll be able to keep doing what you love no matter your biological age.
I’m talking about citrulline.
Citrulline is an amino acid. And it’s the main facilitator in the process that turns on a natural telomere protection factor called nitric oxide. Nitric oxide protects your cells and your telomeres, maintaining their length.3
Citrulline helps and improves the process that makes these telomere protection factors work.4 In fact, when researchers looked at citrulline’s effect, it increased your telomere protection factors by 300 percent! 5
…Watermelon juice also has more citrulline than the flesh, but you have to drink three glasses a day to get a good amount of citrulline for a telomere boost.6
…The easiest way to get citrulline is through a powder or an extract.
…Just 50 mg a day of citrulline should provide you an additional telomere protection boost. – Al Sears, MD
Starfire Gold has been used for thousands of years for longevity. “The white powdered starfire gold was consumed by high-ranking Anunnaki, knowing that it activated the pineal gland, subsequently producing DMT which is somehow correlated to the production of the enzyme telomerase, tempering the damage to telomeres during cell division. A solution to the rapid aging process due to the short solar cycles on Earth had been found.” [pg 106] – Gerald Clark
It turns out cantaloupe contains Citrulline! Not a lot but I figure every bit can help!
To make this healthy dreamy alchemical creation simply blend the following ingredients in a blender, scraping down sides as needed and sip to a healthier you!!! Cheers!
It was a very fun way to enjoy a LOT of raw vegetables and herbs, combined together layer by layer with love to create a big slice of flavorful raw lasagna!
The recipe comes from FullyRaw Kristina! It was sent to me by a sweet friend and boy am I glad she shared. Here is the video with full instruction on how to make it.
I subbed a few ingredients based on what I had in the kitchen. Making it work as Lindsay with Happy Herbivore would say!
Mine looked something like this:
More Zucchini Layers, a green layer, and raw marinara layer!
More zucchinis, a green layer and then a cucumber nut layer…yum!
More zucchini, a green layer, a red marinara layer topped with red bell peppers. Another zucchini layer topped with the cucumber nut blend and topped with cucumber, red bell peppers and red onion.
The end product:
Very nourishing, healthy, satisfying, fun, filling and tasty! We couldn’t wait to slice into that beauty and dig in!
The results? Fantastic!
I hope you enjoy this healthy fun way to eat raw vegetables! I was curious what it would take like cooked… I know I know it’s supposed to be raw! With curiosity I heated the balance for dinner at 350 for an hour and it was insanely delicious. Oil-free, vegan and loaded with vegetables! We ate about 5-6+ cups of dark leafy greens, cups of herbs, onion, garlic, tomatoes, nuts, zucchinis, cucumbers and red bell peppers between lunch and dinner….wow…! I hope you enjoy this recipe as much as I do! Thank you FullyRaw Kristina for your fantastic recipe and all you do for humanity!!!
Do you ever have one of those mornings where you aren’t sure what to make for breakfast? I had 2 ripe bananas and an apple to work with plus other nuts and dried fruits.
I started combining all of our favorite snacks, bananas, nuts, prunes, dates. Then half an apple to bulk up the smoothie with flax meal and chia seed for a boost of vitamins and minerals.
The smoothie turned out so creamy, lush, silky and filling! It filled me up so quickly and left me smiling.
This smoothie is:
and Provides a Healthy Boost of Energy!
Save 1/2 of the apple, sliced and the coconut flakes to top. Place the rest of the ingredients in a blender. Blend for 45 seconds or until desired consistency. Top with apple slices and coconut flakes. Enjoy!!!
I have great news! Gerald received his 4th donation this month from Bella out of his home state of all places! It was such a sweet surprise to see someone from his hometown supporting him. Thank you so much Bella for showing your support and appreciating my husband. We appreciate you.
with fresh ingredients slathered in sauce and more bread.
It’s even better when the bread is really good for you! A few months ago I stumbled upon a recipe for raw gluten-free sandwich bread from Super Kitchen Machine. It looked so good I could hardly believe that it was raw. I bookmarked it and have had it in the back of my mind since. With this week focusing on Rawmazing Recipes I thought it was the perfect excuse to make it.
With little effort I soaked, blended and molded the bread into a small yet beautiful little loaf. I turned it on for the night and by this afternoon we were making a sandwich with 100% Raw, Gluten-Free, Vegan & Kosher Sandwich Bread. It was absolutely delicious and turned out better than I’d hoped for. I can hardly believe it is raw!
To make this delicious bread you will need:
Place almonds and raisins in a bowl, cover with water and saok while preparing the other ingredients.
Add flax seed and chia seeds in a blender, food processor or Thermomix and blend for 8 seconds. Place in a bowl, set aside.
Put onion, garlic, vinegar, salt and any optional seasonings in blender. Mince for 7 seconds.
Drain the almonds and raisins, add to blender with the onion mix and mince for 10 seconds. Push down sides with a spatula and repeat.
Kneed and work in the flax and chia seed mixture.
Press the dough into a large ball, press into a loaf firmly to prevent cracking. Opt to brush with raw flax oil and a sprinkle of herbs and seeds.
Dehydrate at 115 degrees F for 15-16 hours. If using an oven place loaf on a raised cookie rack to ventilate while baking at 200 degrees F or the lowest temperature for 3-4 hours.
Slice and enjoy in an a number of ways!!
“Nature itself is the best physician.” Hippocrates
This week starts the last and final week of Vegan Month of Food 2014! The theme I chose for week four is Rawmazing Recipes! 100% Vegan & Raw. To start us out lets get our GLOW on with a Healthy Smoothie filled with ingredients to cleanse, detox and rejuvenate your hair and skin!
I have Gerald to thank for my healthiest habit…a morning smoothie! Each morning we start out with a beautiful delicious smoothie jam packed with ingredients our bodies love! This morning I started pulling from ingredients my body was craving and ended up with a smoothie worth getting the spatula out for. Not only does it taste fantastic but it is healthy to boot!
To make this alchemical creation simply add the following ingredients in a blender, blend until smooth pour over puffed amaranth (your favorite cereal, granola or skip this step) and lay back knowing you did your body a huge favor today!
For Vegan Month of Food Week 3 I did my best to use wholesome nourishing ingredients that everyone could enjoy for breakfast, lunch, dinner and dessert! Click on the pictures below for the free recipe. I hope you enjoy the meals as much as we did!
Last night we enjoyed a hearty white bean and lentil soup with the last of our gluten-free biscuits. The soup made such a large batch we had some more tonight with brown rice. I used the recipe from My Whole Life: Hearty White Bean Soup and added lentils based one what we had in our kitchen. It turned out so good!
I hope you all had a wonderful weekend and are looking forward to a bright new week! Happy International Day of Peace! ☮ ✌
Tonight for dessert we enjoyed Almond Raisin Pecan Cookies! The almonds create a buttery like texture. They include many treasured ingredients for a new favorite cookie! Better yet they are gluten-free, vegan, oil-free and refined-sugar free with only 105 calories per cookie. Who doesn’t love a homemade warm cookie right out of the oven? Almonds, raisins, pecans and cinnamon are swirled together to create a cookie that begs to be enjoyed.
The cinnamon spice creates a warm feeling that fall is in the air. The dates bring memories of our summer harvest and sweeten the cookies. The mashed bananas are just the right oil replacement. Plump raisins and golden pecans are folded in for a delicious one of a kind cookie.
Preheat oven to 350 degrees F.
Combine the dry ingredients together in a bowl and mix well.
Take 1/2 cup of dates with 2 tbsp hot water and pulse in a food processor until it forms date paste.
Combine the date paste, mashed banana and vanilla in a small bowl and mix well.
Mix the wet and dry ingredients together until combined well and gently fold in the raisins and pecans.
Place on a pre-greased cookie sheet or a cookie sheet lined with parchment paper. Bake 8-12 minutes or until the edges are golden / desired consistency. ENJOY!
This recipe was modified for an oil-free – syrup-free batch from Curius CaveManda’s recipe! With out her genius base, these cookies would not exist. Thank you CaveManda!