A Cozy Kitchen Chilli and Mint | foodie thoughts and recipes to make you smile Interview: Raw food guru David Wolfe explores the healing energy of living foods Mike: Hi, everybody. This is Mike Adams, the Health Ranger, joined by David Wolfe. David Wolfe: How are you doing, Mike? Mike: I'm doing great, David. Wolfe: The book just came out this week. Mike: So, what is the number one thing that people need to understand right now that they probably don't know about raw foods, and how the vibration of those foods can affect their lives for the better? Wolfe: I think it begins by understanding that cooking is a food preservation technology that was developed by our ancestors thousands of years ago. Actually, it exposes you to a massive amount of flavor sensations. Mike: Indeed. Wolfe: It's like a technological advance. Since we have that technology to process the food cold without losing any of the natural enzymes or minerals or any other compounds, people are saying, "I can take advantage of this." Mike: Nature has the wisdom, and it has the answers. Wolfe: I'd love to. Mike: You're making me hungry just thinking about it. Wolfe: Correct.
Zucchini Pasta + Creamy Avocado-Cucumber Sauce Happy Monday! Cheers to another refreshing raw recipe for our collection. These raw pasta dishes are always the ones that leave me feeling so refreshed and at my best. They are perfect for the warmer spring and summer months ahead. So far we have Creamy Zucchini Pesto with 'Noodles', Spicy Kale Pesto with Zucchini Noodles, 'Raw'sta Pasta with a marina'raw' sauce and now this simple zucchini pasta with a creamy avocado cucumber sauce. I have adapted my recipe from this one from Feasting at Home. Green and healthy... Refreshing and light puree... You can either julienne the zucchini by using a julienne tool or you can spiralize using a spiralizer. You could also put this sauce on any pasta of choice. Zucchini Pasta + Creamy Avocado-Cucumber Sauce For the puree, place all ingredients into a food processor/blender and process until creamy. Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Enjoy!
a farmgirl's dabbles — sharing my recipe box and a little everyday life... Kalyn's Kitchen SheSimmers | Thai Home Cooking Healing foods reference database Fork and Beans | Gluten, egg, and dairy-free. Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand. In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside. Halve, pit and peel the avocados, and then cut them into 1/2-inch dice. Place a wide, shallow bowl of warm water on a work surface. Center a lettuce leaf on top of the stacked rice papers. Cut each roll in half crosswise and arrange, cut side up, on a platter. Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).
Spiral sugar cookies These colorful cookies from Sprinkle Bakes caught my eye last week as I perused for something festive to bring to Christmas Eve dinner. Aren't they pretty? The green swirl was fun for Christmas, but any color would be just as fun. Bright yellow for a spring-time cookie? Not only are these pretty, but they are also deliciously tasty. In a food processor, combine: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioners' sugar 1/4 cup granulated sugar Process until combined. Add 2 1/2 sticks unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency. Add 1 teaspoon vanilla extract and process until the mixture just forms a ball. Divide the dough in half and return one half to the food processor. Add to the food processor: 1/2 teaspoon almond extract 1 tube gel food coloring (any color) 2 tablespoons all-purpose flour Process until just incorporated. Pour 1 cup of multi-colored sprinkles in a shallow rectangular dish. Enjoy these!
{ a swoonful of sugar } BBQ Cauliflower Salad Bare with me for one moment in contemplation. I promise I will get to this drool-worthy BBQ Cauliflower Salad in a second but before then, I have a few things on my mind. We are so accustomed to believing that it is our circumstances that predetermine our state of being. “If only I had __”, “Once I do __ then I will be happy.” The funny thing about those thoughts are that they are a complete waste of time, despite how they actually make you feel like you are accomplishing something. The moment you find yourself thinking these futile thoughts, stop and think about the fact that you already have everything you need to be happy in the moment. So as you decide what to make for lunch today, give this BBQ Cauliflower Salad a try. BBQ Cauliflower Salad Author: Fork & Beans Serves: 2 Salads Ingredients ½ head cauliflower, cut into florets ½ c. Instructions Preheat oven to 350 degrees. Nutrition Information
Chili's Copycat Salsa Recipe Join us on Facebook to see our latest recipes! We love Chili's salsa in this family. Our mom got us hooked at a young age. We order take out, but only for the salsa! (And yes, my mom and sisters ate this in one sitting!) Chili's Copycat Salsa Recipe: 2 cans (14.5 oz each) whole tomatoes, drained 3-4 canned, whole jalapenos (not pickled) 1 yellow onion, quartered 1 teaspoon garlic salt 1/2 teaspoon salt 1 teaspoon cumin 1/2 teaspoon sugar 2 teaspoons lime juice Directions: Place all of the ingredients together into a food processor or blender and puree until smooth. Looking for more delicious appetizers? Here are a few of our favorites: