Raw Watermeon Gazpacho

I LOVE watermelon any time of year. I cube it an include it in my salad. I use just simple mixed greens, some cubed watermelon and a dressing of Braggs, olive oil, sesame oil, ginger lime and agave. Simple but so incredibly delicious.

Watermelons are an excellent source of several vitamins: vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps heal wounds, prevent cell damage, promote healthy teeth and gums; and vitamin B6, which helps brain function and helps convert protein to energy.
Tomatoes have been highly touted as a great source for lycopene, a powerful that helps fight heart disease and several types of cancer — prostate cancer in particular. Watermelon, however, has the highest concentrations of lycopene of any fresh fruit or vegetable.

Watermelon also contains the amino acids citrulline and arginine, which can help maintain arteries, blood flow and overall cardiovascular function.

To choose a watermelon, look for one that is firm, heavy for its size, free of bruises and cuts and creamy yellow on the side that sat on the ground as it grew. Cut watermelon can be stored, covered, in refrigerator for 3 to 4 days.

Here is a refreshing drink using watermelon to keep you hydrated anytime.
Watermelon Agua Fresca (Fresh Water)



Watermelon Agua Fresca


• 3 cups cubed, seeded watermelon
• 1 1/2 cups water
• juice from 2-3 limes
• agave nectar or sweetner of choice

In a blender, puree the watermelon, then strain it through a fine sieve. In a pitcher, mix the strained juice with water. Add lime juice and natural sweetener to taste. Serve cold over ice.









I also LOVE gazpacho which is a cold soup traditonal to Spain but I sometimes have trouble with canker sores when I consume too many tomatoes so here is the same recipe using watermelon. You won't believe how refreshing this great tasting cold soup can be.

Watermelon Gazpacho

Ingredients

Watermelon Gazpacho

Serves: 6

• 8 cups finely diced seedless watermelon (about 6 pounds with the rind)
• 1 medium , peeled, seeded and finely diced
• 1/2 red , finely diced
• 1/4 cup fresh
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons red-wine vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt

Directions

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

 

How To Make Easy NON -Dairy Milk - for 50 cents a quart !

Eliminating dairy as a vegan was a relatively easy choice for me because there are so many other healthy alternative choices such as soy milk, rice milk, almond milk and the list goes on. Buying these products at the health food store can get pricey but I still think it's better to spend money on premium fuel for your body. There is a solution for those who are not raw for making your own soy milk at home in just minutes. Before raw I purchased a SoyaMilk Maker  which has the  capability of making non-dairy milks and porridge from any type of beans, rice, grains, seeds and nuts, such as soybeans, mung beans, oats, millet, wheat groats, quinoa, almonds, hazelnuts, hemp seed, or any combination of them. It can even make broths and soups like soy-pumpkin soup and rice-sweet potatoes soup.

It's really simple to use. Soak the beans (as per directions) overnight. Pour off the water. Place soaked beans into the maker with water to the fill line, close. push the button and it does it's thing. It will turn off when done and then you just pour the it through a strainer and then add your sweetener. I would add a teaspoon of vanilla, agave nectar and a dash of cinnamon and just a pinch of salt.

I would buy a large bag of organic soybeans online in bulk and it would cost me 50 cents a quart. How can you beat that? You're also eliminating the additives that you find in commercial store bought soy milk.

Now of course I prepare raw almond milk so I no longer use the machine for myself but I still prepare soy milk this way for recipes prepared at the inn. I refuse to use dairy milk for many reasons and the main one is my belief that cows should not be held as prisoners just so we can drink the milk they produce. Cow's milk is for calves. Some dairy cows never see the light of day. They remain in a stall, in a lighted barn 365 days a year and NEVER go outside. Their young are taken from them early so that the milk the mother produces can be used for human consumption.
Regardless of the propaganda you still hear about the benefits of dairy milk (encouraged and paid for by the dairy industry) we are the only culture that drinks milk from another animal in adulthood. And with our massive consumption of dairy milk we still have the highest incidence of osteoporosis. Other cultures that don't drink milk, such as Asian cultures have no incidence.

If you want to read more visit NOT MILK

Milk the Deadly Poison
28 Things You Should Know About Milk

I believe in the power of one. By eliminating dairy milk, one person at a time we can make a difference in our health and in the lives of enslaved animals. Next time I'll cover how to make raw almond milk.


~ For The Animals~

Cut Coffee for Moringa Tea - 90+ Nutrients -

It's Saturday and I just finished serving breakfast for the guests staying at the inn. It's always hectic and not very easy to sit down for breakfast myself after it's all over.

I am used to starting my day around 5:00 a.m. like everyone else with a cup of coffee. It allows me to wake up slowly while I catch up on emails. Of course that doesn't begin until I attend to our family of eight cats and two dogs.

As I've become more conscious of my food choices by becoming a raw vegan, it didn't make sense to continue my caffeine addiction. I didn't want to eliminate caffeine all together but coffee just wasn't sitting right with me. Somehow it seemed more acidic in my stomach.

So I changed my morning beverage to a Matcha Green Tea Latte with raw almond milk. I know what you're going to say, green tea has just as much or maybe more caffeine. I wasn't ready to give up caffeine all together, and besides it's GREEN. In reality I may have only the one cup of green tea for the day.

Moringa Tea Raw Almond Milk Latte

Well a few weeks ago I decided to try and find an healthy alternative without the caffeine. Sometimes I like a hot comforting beverage close to bedtime and I certainly won't drink green tea later in the evening.

That's when I discovered Moringa leaf powder. I started making Moringa Tea Latte with raw almond milk, cinnamon and nutmeg. Incredibly delicious!

The Moringa Tree

The moringa tree, also known as the horseradish tree, in native to the foothills of the Himalayas. This tree is now widely cultivated in India, Africa and South America. Moringa is considered one of the world's most useful trees, because every part is edible and contains healing properties or health benefits.

So what is Moringa and why is it good for you?
MORINGA BENEFITS

Here are the benefits of continuous intake of Moringa Tea:

1. Increases the Natural Defenses of the body

2. Provides nourishment to the eyes and the brain.

3. Promotes metabolism with bio-available ingredients

4. Promotes the Cell structure of the body

5. Promotes natural Serum cholesterol.

6. Lowers the appearance of wrinkles and fine lines.

7. Promotes the normal functioning of the liver and the kidney.

8. Beautifies the skin

9. Promotes energy

10. Promotes proper digestion

11. Acts as an antioxidant

12. Takes care of the immune system of the body

13. Promotes healthy circulatory system

14. It is an anti-inflammatory

15. Gives a feeling of general wellness

16. Supports the normal sugar levels of the body.

Moringa leaf boosts your energy in a natural manner, and is a remarkable source of nutrition. This energy promotion does not happen because of sugar, so it is lasts for a long time. Individuals ingesting it say that their ulcers are healed, tumors restricted, there are reduction in the arthritis pains and inflammations, controlled blood pressure, the skin problems are restored, and finally they have stronger defenses against diseases.

Another property of the Moringa leaf is its soothing ability, which can lower blood pressure and promotes good sleep. It can purify water since it has a detoxifying effect. Also a coagulant agent, Moringa can attach itself to hazardous bacteria and other materials, a process that is surmised to occur in the body too. The happy outcome is more sustained energy without any over-activity, balanced hormone and gland system, controlled blood pressure, and a rested nervous system.

So the nutrition in a nutshell:

Vitamins:
Moringa is one of the richest plant sources of Vitamin A (Beta Carotene). Dried Moringa leaves have 4 times Vitamin A than that of Carrot. Vitamin A is vital to maintain a perfect eye sight and to maintain the cardiovascular health. Apart from Vitamin A, Moringa leaves are have traces of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B7, Vitamin C (Ascorbic Acid), Vitamin D, Vitamin E and Vitamin K.
Minerals:
Moringa leaves are the best Natural source of Calcium because they have 17 times more calcium than that of milk, but unlike Milk, Moringa leaves do not add any Cholesterol to the body. Calcium is one of the most important minerals for the growth, maintenance, and reproduction of the human body. Moringa leaves contain 25 times more Iron than that of Spinach. Iron helps in the formation of Hemoglobin and Myoglobin, which carry the oxygen in the blood and to the muscles. The deficiency of Iron will lead to the weakening of the immune system.
Phytonutrients:
Phytonutrients are certain organic components of plants that aids in promoting the human health. The Phytonutrients present in Moringa include Alpha-carotene, Beta-Carotene, Beta-cryptoxanthin, Lutein, Zeaxanthin and Chlorophyll. The Phytonutrients flushes toxins out of the body, purifies the liver, helps to strengthen the immune system, and the important of all, the Phytonutrients present in Moringa leaves helps to rejuvenate the body at the cellular level.

The moringa powder is not just limited to tea, you can add it to smoothies, shakes, soups and vegetable dishes or yogurt.

Moringa Juice

Add a spoonful or more of Moringa leaf powder to a liter of water. Add sugar or honey to taste. Stir together

So now I'll sit back with a hot warm NOURISHING cup of Moringa tea and know I'm doing good for my body and soul.

 Interested in finding out more:

• Moringa Facts and Benefits
• The Science Behind Moringa
• Moringa Tea Natural Cure for Osteoporosis
• Moringa The Best Toxin Cleanser
• Moringa The Best Brain Activator

Jicama - The Amazing Raw Potato

I've been a raw vegan now since April 1st 2011 and once in a while I struggle with cravings for potatoes. Anyone who eats raw food knows potatoes are not a palatable raw food. I discovered jicama, a wonderful substitute for potato.


Jicama has a texture somewhere between a potato and a pear, with a slight sweetness. It is 86-90% water and is very hydrating. It has a very mild taste..somewhat reminiscent of apples and makes a great addition to salads and are now readily available in grocery and health food stores.

Jicama - The Mexican Turnip

Jicama Salad With Peanut Curry Dressing

There are so many diverse ways to include this vegetable in your diet. You can just simply julienne it for "Jicama Fries"

Here’s the raw food recipe for Spicy Jicama Fries

Jicama Fries

1 large jicama, cut into fry-like pieces
1 tbsp olive oil
1 tbsp paprika
1 tbsp onion powder
1 tsp chili powder
sea salt to taste

Toss all ingredients together in a large bowl until fries are covered.


Also known as the Mexican turnip it is high in vitamin C and with no fat, one cup contains only 45 calories. Another perk... when you peel it to reveal the white flesh it will never turn brown from oxidation.

Now that summer is here jicama makes a nice change of pace from the regular salad greens. Don't get me wrong I LOVE green salad. It's great to bring to a potluck BBQ. Here's another recipe you may want to try for a Jicama Salad with Peanut Curry Dressing from Rawmazing:

Jicama Salad with Peanut Curry Dressing

Jicama Salad

• 1 large Jicama, cubed
• 1 C pea pods, chopped
• 2 scallions
• 1/2 C raisins
• 1/2 Peanut Curry Sauce

Peel and cut jicama into 1/2″ pieces. Cut pea pods into 1/2″ pieces. Combine jicama, pea pods, raisins and scallions. Stir in 1/2 C curry peanut sauce

Peanut Curry Sauce

• 3/4 C Peanuts, soaked
• flesh from 1 young coconut
• 1/4 C coconut water
• .2 t. curry powder
• 1 t. salt

Open young coconut and drain water out. Reserve water. Remove flesh. Place 1/4 C coconut water in blender or vitamix. Add the flesh from the coconut, 3/4 C raw peanuts that have been soaked for at least an hour, curry powder and salt. Combine until smooth.

Chia Seeds- Orange Chia Seed Breakfast Pudding

I've had an interest lately in chia seeds. I started reading a book called Born to Run by Christopher McDougall and it's about this Mexican tribe, the Tarahumara who are super athletes and arguably greatest long distance runners ever. I'll get back to the book later.

Yesterday I dove into a chia pudding that I'd made and put aside for myself in the fridge for that time of the day when I needed a pick me up. I sometimes forget that these little seeds that we used to know only from the long forgotten Chia Pets are packed with nutrition and should be considered a super food.

The Chia Seed is a dieter’s dream come true. The tiny, healthy seeds can be made to taste like whatever you want, and their unique gelling action keeps you feeling full for hours. When a chia seed is exposed to water, it forms a coating of gel, increasing its size and weight. Since the gel is made of water, it has no calories. It’s also difficult to remove from the seed, meaning that it helps your body think it is full, without adding calories!

Both the gelling action of the seed, and it’s unique combination of soluble and insoluble fiber combine to slow down your body’s conversion of starches into sugars. If you eat chia with a meal, it will help you turn your food into constant, steady energy rather than a series of ups and downs that wear you out.

By the way NEVER eat chia seeds alone like other seeds without consuming a lot of water because that same gelling action will happen within gut and bind up your intestinal tract.

Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Chia has a nutlike flavor. You can mix seeds in water and add lime or lemon juice and sugar to make a drink known in Mexico and Central America as "chia fresca." As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in or salads, eat them as a snack.

Now to get back to the book. The author was handed this drink that the Tarahumara consume when need lots of energy to travel long distances. The author was reluctant because he saw this slimy concoction with black seeds. It turned out to be chia seeds soaked in water,sugar and lime "Chia Fresca".

Anyway there are many was to add chia seeds to your diet. I generally add 1/4 cup of chia seeds to 1 cup of raw almond milk, add cinammon, nutmeg and agave for a type of tapioca/rice pudding. I discovered another recipe yesterday from Rawmazing, for Orange Chia Seed Breakfast Pudding.

The ingredients are simple,the recipe quick and the nutrition priceless!

Orange Chia Seed Breakfast Pudding

* 1/4 cup almonds, soaked overnight, drained and rinsed
* 1 cup water
* 3 dates, softened with pits removed
* 3 oranges
* 1/3 cup chia seeds
* Granola for topping if desired (from Raw Transitions)

1. Place almonds and water in high-speed blender. Process until well blended.

2. Remove to nut milk bag and strain.

3. Place almond milk back in blender with dates. Blend until very smooth.

4. Remove the zest from one orange and add to the almond milk date mixture. Segment the insides of the orange and set aside.

5. Juice the two remaining oranges. Add juice (aproximately 1/2 to 3/4 cup) to the almond milk and zest. Stir.

6. Add chia seeds, stir. Let set for 20 minutes.

7. Stir in orange sections that you set aside.

The Garden Is Planted June 7, 2011

It's been rough going weather wise in Vermont. We've had record rainfall and Lake Champlain is still above flood water levels. I usually plan on planting my garden on Memorial Day weekend like most people but the rain continued and made it impossible. Well it's finally planted and I came pretty close to giving up on a garden this year. My garden patch is pretty small when you think about the amount of squash that I love to plant. I love zucchini and even more so now that I am raw and like to use them for raw noodles.

So this year in my garden I planted heirloom tomatoes, romana tomatoes, zucchini, yellow squash, curly kale, Russian red kale, cucumbers, and kohlrabi. It will be interesting to see how the kohlrabi is once it has matured. The girl at the CSA highly recommended it. I did a little research on the internet and found out that you not only can eat the leaves but the bulb can be eaten just like an apple. Interesting!

I've discovered noodles from sweet potatoes and actually prefer them to zucchini noodles because they don't release moisture and turn watery once you add a sauce like zucchini noodles. I use the Joyce Chen Spiralizer that creates angel hair pasta out of almost any vegetable.

I made a Thai Almond Sauce to pour over the noodles. First I make my own raw almond butter in my food processor. I started making my own after I discovered that the grocery store sells it for $19.00 a jar. Here's how to make your own raw almond butter.

I prefer my almond butter without the honey but I do add a little salt. You have to be patient. For me it takes at least 15 minutes in my food processor before it smooths out like butter by releasing it's natural oil. I would never make any nut butter in an appliance other than a food processor but that's just me.

So here is the recipe for the sauce. I use a Tribest Personal Blender In the blender add your the following sauce ingredients and blend.

2 tbsp almond butter
2 tsp nama shoyu or Braggs
1 tsp grated ginger
1/4 cup water
2 tbsp agave nectar
2 tbsp fresh squeezed lemon juice

In a large bowl add your raw noodles, some cilantro, spinach, and any other vegetables of your choice. Pour almond sauce, toss, and top with sprouted sunflower seeds. YUM!!!

Eating Raw One Day At A Time - My Journey

I created a Facebook page in March 2011 (High Raw Food Diet Challenge) to record my raw food journey. I have been vegan for most of my life and decided after much research that I wanted to explore the world of living food.

It began with becoming totally raw for 31 days. I would record what I was eating, the challenges and of course recipes and favorite sites. When I began searching the internet I stumbled upon Raw Food Talk, a forum for raw foodies, and within that site a forum for a March Raw Food Challenge.

The forum kept me on track for the month of March. I met some great people along the way, along with recipes, stories and just great information. I did not continue with the forum into April, but wish that I had. I have remained raw but cooked food slowly infiltrated my diet, not much, but enough to make me feel the effects.

This blog is a diary of my journey on the raw food path. I hope to inspire and support those on the same journey with stories, recipes and insights. I hope others will follow and add their ideas and inspiration.