Monday, April 7, 2014

Carrot Ginger Coleslaw

I am loving my new little kitchen tool, the Veggetti!! Tonight for dinner I was craving raw cabbage and wanted a ginger dressing on it. This is what I threw together in just a matter of 3 minutes or less! Now that's fast food! I spiralized 1/2 of a large organic carrot on the thin setting, using my Veggetti spiralizer tool.

The other half of the carrot plus one additional carrot, along with a knob of ginger, went into the sauce.

 In addition, 2 tiny bell peppers and a wedge of organic lemon with skin on were added.

Next was the juice of 1 orange.
 Some unpasteurized miso, only 1/4 of a teaspoon is needed to season this sauce.

To add some creaminess to the sauce I used 1/2 of a Haas avocado.

Thinly slice the raw cabbage and top with the spiralized carrot. Add a generous dollop of sauce and garnish with some raw sesame seeds. When I cut into this salad and mixed in the sauce it created the most delicious vegan coleslaw I have ever tasted.

Carrot Ginger Coleslaw

by Elizabeth at

2 large organic carrots, spiralize 1/2 of one carrot, rough chop remainder

1 knob of fresh ginger, diced

2 mini bell peppers

1 small wedge of organic lemon, with peel

Juice of 1 orange

1/4 tsp unpasteurized miso paste

1/2 of a Haas avocado

In a small food processor or a high speed blender, blend all of the sauce ingredients until creamy and smooth. Finely shred some raw cabbage. Plate the cabbage and top with the spiralized carrot. Add a dollop of sauce & enjoy! Optional garnish: raw sesame seeds.

+JMJ+ Today I am grateful for my adorable husband who was born on this day __ years ago!! Happy Birthday honey!!!

Thursday, April 3, 2014

Creamy RAW Pepper Dip

A few weeks ago I made this awesome pepper dip that I want to share with you. It is so easy and super quick to put together. I dipped raw cauliflower and celery sticks in it but you could add some water and thin it down to salad dressing consistency as well. My children all loved this dip as well, we were very sad when it was gone!

Creamy RAW Pepper Dip

by Elizabeth

1/4 of a HAAS avocado

1/2 of a large organic red bell pepper

2 Medjool dates

1 wedge of organic lemon, keep skin on!

A few shakes of Mrs. Dash's tomato/basil/garlic Blend (optional) 

1 tsp of onion powder (I can tolerate this better than raw onion)

Combine all of the ingredients in a small blender or food processor and process until creamy. Thin with water if you want salad dressing. Enjoy!

+JMJ+Today I am grateful for discovering discounted bananas at the store!!!!! Sounds silly to most, but those of you who know just how many bananas this family of 7 consumes in a day you'd understand my joy!!!

Thursday, March 27, 2014

Got a Veggetti??

So my new friend on Instagram, Tanya @tannyraw, did a video on this great gadget. We both bought ours at Bed Bath & Beyond. I used one of my $5.00 off coupons and got this gizmo for mighty cheap. You see my original spiralizer broke about a year ago and I have been whining about it and decided to finally replace it with this little guy.

 I was thinking how easy it will be to pack it along with my travel blender and juicer when we travel.
The first veggie I experimented with was carrot.
Just look at the noodles this thing made out of just 1 small carrot!!!
I added them to my killer kale salad yesterday and enjoyed this deliciousness for lunch, in the sunshine.
The next veggie I experimented with was a green zucchini.
I used the "thin" side to create these long, thin noodles. Reserve the small leftover end of zucchini that does not spiralize; this will go in the sauce.
Tonight on the dinner menu was Raw Mushroom Marinara Sauce served over a bed of raw zucchini noodles.
Here is how I put it all together:
First I soaked my sundried tomatoes plus one Medjool date.

Take 1 cup of the fresh baby portobello mushrooms and wilt them by placing in a warm steamer pan. To do this, heat up your steamer pan, then drain out all of the water and place the fresh mushrooms in it, remove from the stove and put the lid on the pan. The mushrooms will wilt from the warmth and moisture without cooking. The longer you keep them covered the more they will wilt and soften from the moisture.
Next I prepped the veggies for the sauce.
Into the food processor went the carrot, some of the mushrooms, the small piece of leftover zucchini, green onion, baby peppers, the sundried tomatoes, date, and 1 teaspoon of hemp seeds. I pulse chopped this.
Then I added the two fresh tomatoes
Processed that until it was almost smooth, I like to leave it a bit chunky.
Final step is to plate your raw pasta and top it with the marinara.

Raw Mushrooms Marinara 

by Elizabeth @

2 small sweet peppers
2 organic tomatoes
1 Medjool date
6 sundried tomatoes
1 small carrot
1 green onion
1 teaspoon of raw Hemp Seeds
1 1/2 cups of baby portobello mushrooms
dried Italian spices to taste, optional
1 medium, organic, green zucchini

Soak the sundried tomatoes and date in water for 20-30 minutes. Drain off a the soak water. Wilt the mushrooms by placing them in a warm steamer pan that has been heated and removed from the heat. Cover pan and allow to sit for 5-10 minutes to wilt. In a food processor put the carrot, some of the mushrooms, the small piece of leftover zucchini, green onion, baby peppers, sundried tomatoes, date, and 1 teaspoon of hemp seeds. Process until roughly chopped. Then add the two tomatoes. Process until almost smooth. Pour over the spiralized zucchini noodles and top with the wilted mushrooms. Enjoy!!!

You can even twirl this raw pasta on your fork!!

+JMJ+ Today I am grateful for this little fellow who visited me the other day. Our youngest child picks me flowers every time we go out side and he placed these next to my chair and in a matter of minutes this cute little bee came to say HI! 

Saturday, March 22, 2014

RAW Mojito Recipe (alcohol free, sugar free)

So here is a traditional recipe for a Mojito Cocktail that contains alcohol, sugar and club soda; all three of which are not generally consumed on a raw lifestyle.

Ingredients in the Mojito Cocktail

  • 6 Mint leaves
  • .75 oz Simple syrup (one part water, one part sugar)
  • .75 oz Fresh lime juice
  • 1.5 oz White rum
  • 1.5 oz Club soda

So quite by accident, I came up with a juice that was so sweet and so minty that I called it "My Pineapple Mojito". I've actually never had a real Mojito Coctail before but know that there is loads of mint in them. My version has no alcohol, sugar or club soda. The sweetness comes from the fresh pineapple juice not a simple syrup. And who needs the alcohol or the bubbles of the club soda? The tangy-ness of the pineapple and the refreshing burst of lime and mint are such a taste explosion, nothing else is needed in this one!!

Here is what I threw together the other day; give it a try you won't be disappointed. I actually made two versions, one was a blended drink and the second one I strained out the pulp and made a smooth juice. Don't you dare throw away that pulp, trimmings, or the top of the pineapple. More on that in a minute.

Into the blender goes the cubed pineapple flesh and as much fresh mint as you prefer. I actually ended up using the entire package you see here because this made a massive amount of juice.

Into the juicer goes the pineapple core. Never throw away those pineapple cores. They contain a concentrated amount of cancer fighting properties and you want those in your bloodstream!!!

Next up was the fresh, organic lime. I choose organic limes so I can juice the entire thing, skin and all. It just makes the lime flavor over the top when you include a little of the skin too. I put a few slices of the lime through the juicer with the pineapple core and hand juiced the other half of the lime.

Added the juice of the lime and ice to the blender full of pineapple cubes and mint. Blend until creamy and frothy.

Here is the blended juice that still contains all of the pulp from the pineapple.
But if you or any of your family members cannot have that much fruit pulp you can simply strain it through a mesh strainer or a nut milk bag and enjoy it as a smooth and pulp free juice. Hubby enjoyed this bottle full!!

My Pineapple Mojito (alcohol free, sugar free)

by Elizabeth

1 ripe pineapple, twist top off, peel and core the pineapple (reserve core!)
1 large organic lime, juice half of it and keep 2 slices from the other half to run through juicer)
Roughly 1/2 cup of fresh mint leaves
2-3 cups of ice

In a blender add the cubed pineapple flesh, fresh mint, and the juice of half a lime. Run through a juicer, the slices of lime with skin on and the core of the pineapple. Add this juice to the blender along with the ice. Blend until smooth. Drink as is or strain off the pulp through a mesh strainer or a nut milk bag. Enjoy!!

Now on to the pineapple tops and all of the scraps you trimmed off. I always try to compost my juice pulp and fruit scraps. I have a massive pile in the back yard where I throw all of my fruit and veggie scraps plus my old wheatgrass and sunflower green mats.
To remove the top of the pineapple simply twist it off, do not cut it off. You will be left with this:

Then you want to peel off all of the little bottom leaves to reveal the stems point as seen above.

 I put the stem into a glass of water, let it sit on my kitchen window ledge for several weeks until roots shoot out. Here is one that has actually been on my window ledge for about a month now. One it establishes a good amount of roots I plant them in the yard. It take almost 2 years to get a pineapple but it's worth it. You have never tasted something so good when you allow a pineapple to fully ripen on the plant until it's bright yellow!!! Amazing!

+JMJ+ Today I am grateful for the opportunity to watch, with my children, this little red-headed woodpecker eat off our Christmas Palm. I bought two of these palms years ago from Edison's garden. Yes, I mean Thomas Edison. His vacation home is here and we use to go on weekly field trips there for homeschool science classes.