Beverage || Jolly Green Giant Juice


Detox in a Cup

Detox in a Cup

This powerful, nutrient-dense juice is especially valuable as part of a weigh-loss program.  It provides a great source of calcium plus it packs a powerful hit of protein and with virtually no fat.  In fact, the calcium present in kale is twice as available to the body as that in cow’s milk!

Put all of the ingredients in a juicer or you can use a bender. A Vitamix or similar blender is best. Put everything into the Vitamix blender and blend until smooth. Get a large bowl and pour all of the juice through a Nut Milk Bag or Cheese Cloth and into the bowl. Squeeze out all of the juice and the pulp will be left in the bag. The pulp is great for your compost!

Pack all the Veggies in the Blender, Squeeze out the pulp.

Pack all the Veggies in the Blender, Squeeze out the pulp.

½ bunch of kale, spines removed
½ head of romaine
2 handfuls of spinach
2 cucumbers, cut into very large chunks
2 apples – peeled if not organic
8 stalks of celery
Juice of 2 lemons
¼ t. cayenne powder (optional and will suppress appetite)
dash of salt (optional)

Serve Immediately!

We Love Green!

We Love Green!

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Health || 10 Ways to Add Green to Your Diet

Check out the list below and see how easy it is to add green to your plate each and every day.

Check out the list below and see how easy it is to add green to your plate each and every day.

10 Ways to Becoming Greener and More Nutrient Dense

  1. Add Spirulina Powder to your green juice or smoothie. Start with a ¼ teaspoon and work up to 1 to 2 tablespoons daily. Spirulina is a power-house, nutrient dense plant algae.
  2. Drink a green juice every day – You don’t even need a juicer, a blender and a cheese cloth will work great!
  3. Add greens to your smoothie – You’ll notice the color change but it doesn’t change the taste much.
  4. Make Kale a staple.  Eat a kale salad every week – We love Orange & Sesame Kale Salad
  5. Make sprouts the largest volume of green in your salad and not merely a garnish on a sandwich. Sunflower sprouts are amazing!  They are a green that tastes like the seed—fabulous! Post on sprouting coming soon.
  6. Use collard greens, chard or romaine leaves as a wonderful alternative to bread. They can replace a bun, wrap or slice of bread. We Love Creamy Garlic Swiss Chard Wraps.
  7. Try our Wilted Spinach recipe as a bed to host a stir fry; chili, or your favorite raw main dish – Think of it in place of rice or pasta.
  8. Add whole bunches of parsley or cilantro to salads as part of the greens – Quinoa Tabouleh is a great example of this.
  9. Buy organic cucumbers and eat the skin.  The skin of a cucumber is loaded with silicon and silicon rich foods and herbs have been shown to increase bone-mineral density
  10. Add greens to your soup right at the very end when the soup is done!  Try spinach, Swiss chard, or kale. Even Cilantro is fabulous! We love it in Homemade Cilantro Lentil Soup.

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Greens || Think MICROnutrients

Nutrient Dense, One Step Nutrition.

Nutrient Dense, One Step Nutrition.

‘Nutrient Density’, is the latest buzz word that is popping up everywhere, from magazine articles to products that line the health food store shelves.  It refers not to the macronutrients,( ie. protein, carbohydrate, and fat) but the micronutrients that are so depleted in our diet in North America today.

Unlike macronutrients, micronutrients contain no calories, and they are the backbone to achieving and maintaining great health.  They are the components in our diet that help us to heal, build good blood, enable deep sleep, reduce stress, regulate hormones, restore energy and help to keep our waist lines slimmer.

The World Health Organization agrees, referring to micronutrients as the “magic wands” that enable the body to produce enzymes, hormones and other substances essential for proper growth and development.”(1)

Leafy green vegetables, green herbs, and green super foods are among the most power packed ways in which to increase the nutrient density in your diet.

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Health || Slimmer, Energy Charged, Healthier

Slim Food

The Key to a Slimmer, Energy Charged, Healthier You is Easier than You Think!

How would it feel to lose weight at the end of the weekend rather than gain it? What if you not only went for a walk after work, but had the energy to then go out to a movie? What would it be like to not have to pop a tums in your mouth or lay down for a nap half an hour after you eat your dinner?

According to Dr. Joel Fuhrman the answer is “Nutrient Dense Raw Foods”.

“The more you eat of them, the thinner you’ll be.”(1)

The more you eat of them, the greater your energy levels become.  The more you eat of the them, the better your body will be at restoring it’s essential defenses – enzyme, mineral, and hormone systems. When you consume generous amounts of high-quality nutrient dense foods;

  • Appetite is balanced
  • You Lose weight
  • Metabolism improves
  • Cells can Regenerate
  • Prevent weight gain, hormonal imbalances and future illness.
  • You become healthy!

Practical Application: Eat Green! Make Green Foods dominant, daily. 

Start with preparing 2 of your meals Fresh and Green with Kale (like our Orange & Sesame Kale Salad), Swiss Chard, Spinach, Cabbage (maybe Cabbage & Dill Borscht), and cruciferous vegetables.  Begin your morning with a Great Green Juice* in the morning, followed by a plate of fresh cut savory fruits –like tomato, avocado and cucumber – all on a bed of Wilted Savory Spinach*, topped with Sesame Thai Dressing*!  For lunch have Creamy Garlic Swiss Chard Wraps.

Going ‘Green’ is the answer to a slimmer, energetic, healthier you! Try it! Your bikini will be glad that you did!

*Recipes coming soon!
1.)  Eat to Live, Dr. Joel Fuhrman, pg117-118




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Appetizer || Chipotle Glazed Cashews

These cashews are even more delicious than roasted ones and they are still raw! Great for topping salads or just eating solo!
Recipe to follow.

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Appetizer || Pesto & Sundried Tomato Cheese

This cheese is delicious! It is a soft cheese and we like to spread it on flat bread. Totally vegan and raw, you must try!
Recipe to follow.

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Dessert || Chocolate Turtle Cheesecake

This dessert is divine! The filling is a creamy mixture of dark and white chocolate that melts on your tongue and the topping is a raw chocolate, caramel and pecan blend.

Chocolate Turtle Cheesecake

Crust: add all to the food processor, blend but still leave it chunky.
1 cup Walnuts or Pecans
½ cup sliced Almonds
1½ T. melted Coconut Oil
¼ t. Salt
1 t. Vanilla
½ cup dried Unsweetened Coconut
2 oz. Date Paste
Cut a circle of parchment paper to fit a 9 or 10 inch spring form pan. Firmly press all of this into the spring form pan.  Place it into the freezer while you make the filling.

Filling: Put all the ingredients into a high powered blender and blend until smooth
3 cups (preferably soaked) Cashews
(soak them over night, rinse and drain — you can freeze them afterward as well)
2 cups Almond Milk
3 T. Lemon Juice
½ cup Raw Agave
¼ t. Stevia
4 T. Vanilla Flavouring
¼ t. Salt
Then add, running blender at a medium speed:
3T. Sunflower Seed Lecithin
½ cup Cacao Butter – melted
¼ cup Coconut Oil – melted
Pour into crust, reserving 1 1/2 cups in the blender and add the following ingredients. This will make a darker color for a swirl effect.
4 T Cacao powder
½ cup Coconut Oil – melted
1 t. Vanilla Flavouring
4 T. Agave

Pour about 1½ cups of this darker sauce into the first batter (which is in the spring form pan). Start with the blender carafe well above the cheesecake and pour so that it pierces through the surface of the filling, moving around to evenly distribute throughout the cheesecake. This will create a marbled effect on the inside of the cheesecake, which will be visible in the individual slices. After most of the dark filling has been poured, start to pour very lightly by bringing the blender carafe closer to the cake, letting a ribbon of filling fall to the surface. Once you start pouring lightly, the coloured filling should sit right on top. Continue to evenly pour the rest of the filling, making sure to touch parts of the edges. Store in the freezer for 2 hours.
Caramel Topping: Blend in a blender
¾ cup Macadamia Nuts
3 T. Agave syrup
1 ½ T. Vanilla
2 T. Almond Milk
2 T. Yacon syrup
3 T. Cacao Butter – melted
1/8 t. Salt
Set aside.

Nut topping: Add to food processor, leaving it chunky, then sprinkle on top of the cake.
1 cup Pecans
1/8 t. salt
1 T. Yacon syrup

Raw Chocolate: for Chunks to decorate tops of cakes, desserts etc. and dipping things like fruit!!
1 cup Coconut Oil – melted
½ cup Cacao powder
1 T. Agave
½ pkg Stevia (1/8 t.)
Stir vigorously with a whisk and store in a jar in the fridge till it becomes firm. For topping chunks on the cheese cake, take a knife and pop out chunks from the jar and put on top of cake!

Add chunks of raw chocolate to the cake as well as the nut topping. Drizzle the Caramel topping over the chocolate and nuts. Place back into the freezer, at least over night.

Take the cake out of the freezer and put it into the fridge about an hour before serving. Lot’s of steps for this one — so worth it!

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Breakfast || Fresh Pineapple Stacks

This composes one of my favourite breakfasts! It is actually the one and only reason we have steak knives in the house! Yes, you want to utilize a steak knife while eating this! It can compose any and all of your favourite fruits and is healthy and vegan and raw And looks awesome! It was inspired by a recipe form  The Art of Raw Living .

Fresh Pineapple Stacks

Vanilla Pine Nut Sauce
1 Tablespoons Vanilla extract or 2 Vanilla Beans
1/2 cup young coconut water or just H2O
1 cups Pine Nuts
a dash of salt
1/4 cup Agave
1/8 teaspoons Stevia (or half of a package)

Put it all in your blender and blend until it is creamy.

1 rips pineapple cut into thin rounds.
(so you cut the top and bottom off, then cut the skin off, slice it into rounds and then cut the center out of the pineapple so it has a “doughnut hole”)
4 Kiwis sliced into thin rounds
8 Strawberries sliced cut into rounds or small chunks
1 Avocado cut into chunks (preferably one that is ripe but not over ripe)
1 Bananas cut into chunks

In the picture above I added Papaya because I don’t really like bananas. You can also add mango or whatever your favourite fruits are! Set aside the kiwi and pineapple. In a mixing bowl combine the strawberries, avocado and banana (and any additional fruits you prefer). You probably won’t need all of the sauce so just add half at first. You want all of the fruit to be coated in sauce. Take a plate and place one pineapple round on the plate. Stack 3 to 4 kiwi slices on top of the pineapple. Put 2 tablespoons of the fruit mixture on top of the kiwi and then add another pineapple slice and repeat. On your third pineapple slice place the Kiwis and then top with Coconut Whip, some cinnamon and perhaps some walnuts!

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Dessert || Chocolate Orange Tavoletta

This cake is so delicious and is being posted upon request! It is, of course, raw and vegan and gluten free. It is so fast to make! Just think, you crave chocolate and 40 minutes later you eat this cake! It can also be made the day before and event and stored in the fridge .. it might even be better that way .. I wouldn’t know as it never lasts that long in this house!

Yesterday I left my piece on the table for just a moment while running to the phone, this is what I came back to!

This cake is modified from a recipe by Russell James. It is rich and decadent with a hint of orange. Serve chilled with coconut whip and maybe a piece of orange just for garnish. Mhmm!

Chocolate Orange Tavoletta

Crust: all in the food processor
3/4 cup Carob (if you are a carob skeptic, don’t worry — you won’t even know it’s there!)
1/2 cup Dates
1 cup Almonds
4 tablespoons Coconut Oil (melted)
2 teaspoons Cinnamon
2 teaspoons Vanilla
1/4 teaspoon Salt

Only run the food processor until everything is mixed and chopped. There should still be pieces of almond. Set aside 2 to 3 tablespoons of the mix (for the top). Press into a 9″ Spring form pan. And really press it! How firmly you press it will determine how well the bottom stays together when you cut the cake into slices. Put it in the freezer to chill while you make the filling

Filling: in the blender
1 cup Orange Juice
2 cups Cashews
2 tablespoons Vanilla
1 package of Stevia
3/4 cup Agave
1 tablespoon Orange Zest ( you really don’t want too much or it overpowers)
Mix all of this — then add:
2 cups Raw Cacao OR 1 1/2 of regular (not raw) Cacao
1 1/2 cup grated Cacao Butter
-You want to make sure you don’t press this down. There should be “space” between the   grated pieces.

Pour the blender mix into your 9″ spring form pan. Sprinkle the remaining crust crumbles on top and refrigerate until it is firm. Best if you can leave it for an hour to two hours .. we often cut it before. It is simply not as firm — but still delicious!

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Appetizer || Creamy Garlic Swiss Chard Wraps

I love these little wraps! So customizable and look so cute and unique. They are great with soup or flat bread and salad. So easy to make and pack for lunch. Swiss Chard is a great leaf for wraping because it doesn’t rip as easily as many other types of greens would yet it is nice and tender so your wrap doesn’t fall apart when you bite it.

You can put in whatever veggies you prefer in a wrap and customize it for your family.

Creamy Garlic Sauce
In the blender:
2 cups Cashews
1/4 cup Water
1/2 cup Olive Oil
3 Tablespoons Lemon Juice
1 1/2 teaspoons Salt
1 to 2 cloves fresh garlic

After you make this you want to take your favourite veggies and cut them on the julienne setting on a mandolin or by hand if you are super talented!

We use:
Cucumber (cut by hand is better)
Fresh Bean / Alfalfa / Sunflower Sprouts
Sliced Pickled Artichoke Hearts (rinse the oil off first)
Sliced Avocado
Sliced Tomato

Prep the Swiss Chard:
One Swiss chard leaf makes 2 wraps. You cut the leaf away from the spine — de-spine it. Just run your knife along the red spine on both sides. This leaves two long strips which you use as your wraps.

Take your lettuce leaf and put a little strip of Creamy Garlic Sauce horizontally on the leaf. It really helps to use a squeeze bottle to measure out your portions of sauce. These bottles are a life saver for all salad dressings and spreads — buy some!
You don’t want to over fill the wraps — they are just little! So add one half moon slice of tomato, one slice of avocado and artichoke and a few pieces of each veggie that you choose. Remember they are sliced very thin — julienne! Roll up the leaf and perhaps put a toothpick through the top to keep it all together.

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