I've been wanting to add watermelon to a smoothie for a long time but didn't do it until today. I have to say it was very tasty and wanted to share the recipe. I had some watermelon that was overripe that I knew my kids wouldn't eat so I chopped it up and put in my Vitamix. I looked online for some ideas of what to add to it and found this post. I had a triple berry frozen fruit mix from Costco that I used as well as some 100% fruit juice. YUM! The kids loved it and it was the perfect refreshing treat after a long bike ride.
WATERMELON SMOOTHIE 5-6 cups chopped watermelon 2 cups frozen berries 1/2 - 1 cup 100% fruit juice ( I used pineapple orange)
This recipe has been in my repetoire ever since I first started raw foods five years ago! I love bringing this to picnics, family get togethers, and pot lucks. I always get rave reviews and most people want the recipe. Using a food processor is pretty much essential when making this recipe since there is so much chopping and shredding.
Cabbage Marinade Salad 1 small red onion, chopped 3 large stalks celery, chopped 4 large carrots, grated ½ head cauliflower, chopped 1 small head broccoli, chopped 1 red pepper, chopped ½ small head green cabbage, shredded
Marinade Dressing: 1 cup olive oil 2/3 cup apple-cider vinegar 2/3 cup honey ½ tsp Spike ½ tsp real salt ¼ tsp pepper ¼ tsp turmeric ¼ tsp dill weed Use food processor to chop, shred, and grate vegetables.Put all the vegetables in a large bowl and then stir in marinade dressing ingredients until mixed well.Chill in covered Tupperware at least 3 hours before serving.Serve over a bed of greens (lettuce, spinach, collards, chard, spring mix).Saves 2-3 days in fridge.
This bread is so easy, moist and yummy!I love that the only oil is coconut oil and it’s made with 100% whole wheat flour.This bread freezes great too and in case anyone is wondering, the bread doesn’t taste like coconut…just a healthy alternative to butter.
Healthy Zucchini Bread 3 Eggs ½ cup raw coconut oil, melted ½ cup apple sauce ½ cup real maple syrup ¾ cup honey Juice of 1 lemon or lime 3 cups shredded zucchini 2 1/2 cups whole wheat flour 1/2 tsp salt 1 tsp cinnamon 1 tsp baking soda 1/2 tsp baking powder
Preheat oven to 350.In a bowl, beat eggs, butter, oil, lemon juice, honey, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and fold in the zucchini. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean. Enjoy!
I was on a quest to find the perfect salad recipe the other day that had brown rice and spinach.I had a bunch of spinach that needed to be used and after making my quinoa basil salad I was in the mood for adding a grain to my salad.I love short grain brown rice and that is what I used in this recipe.I found this recipe on SimplyBlogged.I made this last night for dinner and added some red grapes to it too hoping it would entice my boys to eat it.It worked for Evan and he said he loved it…Daniel not so much.Two out of three is good (if you count me, who loves this simple salad).I was in a hurry last night so I didn’t add the liquid aminos or garlic.I also didn’t have a red onion so chopped up a little white onion and it was still tasty!
Citrus Rice and Spinach Salad 3 cups cooked brown rice 2-3 cups fresh spinach ½ red onion, chopped 2 oranges cut into segments Dressing: 2 TBSP balsamic vinegar 2 TBSP olive oil 2/3 cup fresh orange juice 1 tsp salt 2 TBSP honey Optional: 1 tsp Braggs Liquid Aminos or soy sauce 1 tsp minced garlic
I just made the yummiest salad and want to share it with you!This recipe is great for those summer days when you don’t want to turn on the oven.If you’ve never used quinoa (pronounced keen-wa) before you are in for a treat!I love this little grain that closely resembles rice and it is packed with nutrition.In fact, quinoa contains more protein than any other grain!I buy it in bulk at the health food store or WinCo.Sometimes I just make a big batch of quinoa in my rice cooker and leave it in the fridge to add to whatever I’m eating during the week.I love adding it to my salads or making it the base for a quick and easy lunch or dinner.I just got a fresh basil plant and can’t believe I’ve never had one before.If you don’t have one – get one!This time of year is perfect to purchase one for a few dollars.This recipe is great because you can substitute whatever you have on hand.You can always use yellow or white onion, red pepper, or lemons if that is what you have in your kitchen.Enjoy!
Quinoa Corn and Basil Salad
3 cups cooked quinoa 1 tsp salt 3-4 ears of fresh corn, cut off cob 1 cup freshly cut basil, chopped 2 tomatoes, chopped ½ green pepper, chopped ½ cup chopped red onion 2 TBSP. olive oil Juice of 2 limes Add all ingredients in a bowl, mix and serve.Great to eat after it’s been chilled too.
I’ve been craving a cold treat the past couple weeks and I came up with this yummy smoothie one day with the ingredients I had on hand.I bought a bunch of peaches a few weeks ago and wasn't able to use them before they started going bad. I decided to blend them up in the blender and then put them in ice cube trays and put them in the freezer.Once the cubes were frozen solid I put them in a freezer bag to easily add to my smoothies or to feed my kids.Here’s the recipe, feel free to make adaptations to your individual taste.
Orange Peach Smoothie Handful frozen peach cubes ¼ can frozen orange juice concentrate 2-3 cups soy milk 2-3 bananas Blend until smooth and creamy.Enjoy!
This recipe is so delicious and is great to satisfy those sugar cravings.There is no sugar and no cooking which makes this even better to make in the summer months.After the bars are set up I like to cut them up and store in the freezer.There are three different layers so it takes a little bit of time to make but easy and definitely worth the time spent making them.Because of the coconut oil these bars are rather heat sensitive so you want to keep them in the fridge or freezer until you are ready to eat.
Healthy Peanut Butter Bars Crust Layer: 3 cups oats 3 cups raw almonds ¾ cup coconut oil 10 dates ¾ cup honey or agave Put oats in food processor until broken up thoroughly then remove to another bowl, set aside. Next process almonds in food processor until broken up then add coconut oil and process until almond butter consistency forms.Add dates and process again until it no longer has date chunks.Be careful to not process too much or the mixture will become super oily. Next add honey or agave and process until incorporated.Add this mixture to the ground oats and stir until you have a crumbly mixture.Grease a large cookie sheet with coconut oil then press the crust mixture into the pan until even. Put it in the fridge while you do the next layer.
Peanut Butter layer:½ cup hot tap water 2 cups natural peanut butter 1 cup honey 2 TBSP. vanilla Add peanut butter and honey to the food processor and begin to mix.Slowly add the hot water as it is mixing.Stop as soon as it is creamy looking.Pour this mixture onto the crust in the pan. Spread it around to all corners and put it back in the fridge while you make the chocolate layer.
Chocolate Layer: 2 cups coconut oil 1 cup cocoa powder 1 cup agave Put all ingredients in a saucepan over extremely low heat on the stove.You don’t want to cook the mixture, but heat it enough so the oil will melt and everything is mixed and smooth.Remove from heat and spread on the first two layers and put back in the fridge or in the freezer at this point. Allow bars to solidify for up to 2 hours then remove and cut into squares with a pizza cutter.Put squares into Ziploc freezer bags and store in freezer until ready to eat.
I’ve been trying to find vegetarian recipes that my children will eat and that I will eat as well.This recipe is a winner!All the kids love this recipe and I’ve had several requests to make them.The filling by itself is delicious and you could just eat it without making the enchiladas.
Sweet Potato Black Bean Enchiladas Recipe 1 large sweet potato, diced 1 1/2 cups black beans 1 medium onion, diced 2 garlic cloves, minced 1 cup frozen corn 4 ounce can green chilies 1 teaspoon coriander 2 teaspoons cumin 1 teaspoon chili powder 8-10 tortillas Red Enchilada Sauce, canned or homemade
Cheese, optional
Steam or boil the sweet potato until tender then mash until a chunky consistency. Sauté onion and garlic then add corn, chilies, beans, spices and sweet potato until heated through.Wrap the filling into the tortillas, set in 9x13 pan then cover them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).If desired sprinkle cheese on the top the last 5-10 minutes of cooking time.You can then top them with salsa, hummus, sour cream, or eat as is.Enjoy!
Traditionally I have made Hawaiian Haystacks with a cream of chicken soup sauce, but recently I figured out a brilliant idea for a vegan sauce that is simple scrumptious!My kids love Haystacks and it’s easy to prepare them with the traditional sauce and my cheezy sauce below then I give my kids a choice on which one they want. You’ve got to try this even if you aren’t vegetarian.Here’s the basic recipe if you aren’t familiar with haystacks.
Hawaiian Haystacks Brown Rice, cooked Cheezy Sauce, recipe below Toppings: Cheese, if desired Frozen peas, thawed Tomatoes, chopped Green peppers, chopped Onions, diced Kidney beans Crushed pineapple Olives Crunchy chow mein noodles Pour sauce over rice then top with whatever toppings you’d like.Enjoy!
Cheezy Sauce 1 ½ c. raw cashews, not salted ½ -1 c. water 1-2 TBSP fresh lemon juice ½ tsp sea salt 2-3 TBSP nutritional yeast 1 garlic clove Mix all ingredients in the food processor until smooth.Taste and adjust ingredients accordingly.
This is a quick salad dressing recipe that doesn't use any special ingredients or skills.
Poppy Seed Dressing 1 cup olive oil 1/4 cup apple cider vinegar 1/4 cup honey 1/4 small onion 2-3 celery stalks, chopped 1-2 tsp stone ground mustard, or dry powdered mustard Poppy seeds
Blend smooth in blender.Stores 4-5 days in fridge.
Hi! I'm Christa, a dynamic woman and mother on my personal path of self discovery. I’m passionate about natural childbirth, green living, herbal remedies, vegan/raw food, crafts, woodworking, Down syndrome, spiritual healing, essential oils, owning my power and beauty as a woman and empowering other woman to live their truth.
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