Thursday, October 23, 2014

Black Olive & Sun-Dried Tomato Tapenade

Ingredients


1 cup Peruvian
Dried Black Olives with Herbs, pitted

1/4 cup organic Sun-dried Tomatoes (soak for 2 hrs then drain)
 

Juice from 1 lemon
 

2 garlic clove, minced
 

1/4 cup (60ml) Bariani Raw Stone-Crushed 
Extra Virgin Olive Oil (have some extra used as needed)


Preparation


Place the olives, sun-dried tomatoes, lemon juice and garlic in the bowl of a food processor and process until finely chopped. 

While pulsing the blades, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).

Thursday, October 16, 2014

Sprouted Wild Rice with Corn and Tomato

Soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.

Ingredients:


1 1/2 cup soaked Wild Rice (started with 1 cup + 2 cups soak water)
1 cup organic Cherry Tomatoes, halved
1/2 cup organic Corn Kernels
1/2 tsp organic Garlic, minced
1/2 tsp organic Jalapeno Pepper, deseed, dice, to taste
3 tbsp organic Cilantro, chopped
1 tsp organic Bariani Extra Virgin Olive Oil
1/4 tsp Sea Salt

Preparation:


Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.

Quinoa Salad with Sun-dried Tomatoes

People often ask where they can get their protein. You can get protein by eating a balanced diet of fruits, vegetables, nuts, seeds, beans, legumes and grains. Well, unlike wheat or rice, the ancient grain quinoa contains a balanced set of essential properties. Quinoa is super versatile. You can make cereal with it, pancakes, and even bake gluten-free treats with quinoa flour. We combine it with crunchy, raw cashews, zesty sun-dried tomatoes and organic broccoli for this creamy, raw, sprouted, gluten-free quinoa salad. Make it for a tasty lunch, snack or dinner.

Ingredients:


2 cups sprouted organic Quinoa (soak in 1 1/4 cups of water for 8 hours)
3/4 cup raw organic Cashews, soaked
1/4 cup raw organic Red Walnuts, chopped
1 tbsp organic Apple Cider Vinegar
2 tbsp organic Lemon Juice
2 cloves organic Garlic
1/2 tbsp organic Bariani Extra Virgin Olive Oil
1/4 cup organic Sun-dried Tomatoes
2 tbsp fresh organic Parsley, chopped
1/2 cup organic Broccoli, chopped
1/4 tsp Celtic or pink Himalayan sea salt

Preparation:


Place the 3/4 cup soaked cashews, apple cider vinegar, lemon juice, garlic, olive oil and salt into a blender and mix until super smooth. In a large bowl, place your quinoa, sun-dried tomatoes, broccoli and parsley and then pour in your blender mixture. Mix well, place in a serving bowl or dish, top with your red walnuts and enjoy. For lunch, try placing a scoop on a large green salad and drizzle on some balsamic vinaigrette.

Makes: approx. 4 cups
Preparation Time: 10-20min (not including soaking)

Thursday, October 09, 2014

Raw Chocolate Monster Eyes

Here’s a fun little recipe. Just in time for Halloween!


Ingredients:


1 Tbsp raw, organic Cacao Powder
 

1/4 Cup raw, organic Cacao Nibs
 

1 1/2 Tsp raw, organic Maca Powder
 

1 Tbsp raw, organic Cinnamon Powder
 

8-10 raw, organic Medjool Dates
 

1/2 Cup raw, organic Almonds
 

1/4 Cup raw, organic Goji Berries
 

1 Tsp raw, organic Vanilla Extract
 

Shelled Pistachios
    (enough to make the eyes)



Directions:


Place all ingredients into a high power food processor and blend until small pebbles form. Roll into balls and gently press a pistachio into each ball. Refrigerate to firm up the newly formed eyes.
    (Makes approximately 15 cookie balls.)

Homemade Raw Vegan Chocolate Chips

Ingredients:


2 Tbsp raw, organic Coconut Oil
 

1/2 Cup raw or lightly roasted, organic Carob Powder
 

1/2 Cup raw, organic Cacao Powder
 

4 Tbsp raw, organic Agave Nectar    
(or Coconut Nectar works well too!)
 

2 Tsp organic Vanilla Extract


Directions:


Mix all the ingredients into a medium bowl. Roll the dough out onto parchment paper & place in the freezer for about 30 minutes. When chocolate is frozen, cut into chips. Use a ceramic knife for a sharp cut. This way you can make large chocolate chunks or tiny chips.

Wednesday, October 01, 2014

Mango-Cran Immunity Smoothie

We've been talking a lot about ways to boost your immune system for the season changes this time of year and Camu Camu is a great way to do that. Mixing it with mango is delicious and a great way to mask the slight bitterness of the powder. Mangoes are one of my favorite fruits but can be a pain when using fresh so I like to soak our Natural Zing dried mango and use it in my smoothies throughout the year. Try this recipe, it's delicious!

Ingredients:
3-5 pieces of dried mango, soaked
1/2 - 1 tsp. Camu Camu powder
1 frozen banana
1 cup coconut water or the water used to soak the mango
1/4 cup shredded coconut
1/2 tsp Cranberry Powder


Preparation:
Blend all ingredients in a high speed blender except the banana.. Add banana last and blend until smooth. Enjoy :)

Tuesday, September 30, 2014

Pomegranate Lemonade


Ingredients:

-Juice of 1 Lemon
-1/2 Tsp Premier Research Pomegranate Elixade
-Stevia Drops (to taste)
-1 Cup Water
-1 Cup Ice

Directions:

In a large glass combine all ingredients and stir.