Ani Phyo's Tomato Tarragon Bisque....my addition

Our local raw and living foods group brings in some of the top speakers when it comes to raw health, which is amazing considering the fact that we are a small town way down is southern Florida. A few months ago I was lucky enough to hear Ani Phyo speak. She also signed my two cookbooks and we even got to chat a bit. WOW!!
That evening she demonstrated how to make her yummy Tomato and Tarragon Bisque. You can see the recipe under my full post about her,  Ani Phyo. This recipe comes from her new cookbook, "Ani's Raw Food Essentials".

I decided to make it at home for lunch the other day but of course I had to add something to it, just for fun. I was feeling a little more hungry than usual so I decided to add an avocado. Perfect choice! I really enjoyed this raw bisque. One thing I noticed though, fresh tarragon can really be quite strong. I am use to using dried. So next time I will use less fresh tarragon or perhaps make it the way she did at our demonstration, with fresh parsley instead.

My Version of Ani's Bisque
(my daughter said the tarragon garnish looks like a bird's footprint)





Ani prepares her Tomato Tarragon Bisque for our raw and living foods group!

ANI PHYO

What a great evening that was, I don't think I will ever forget it. It  is truly amazing that I have been able to meet, Ani Phyo, Paul Nison and Brenda Cobb, so early in my raw and living foods journey (I will be posting about Paul and Brenda soon). I look forward to meeting and hearing more paramount raw foodists throughout this wonderful raw experience, that I now claim as my lifestyle. Which reminds me, Brian Clement is coming in November!! Peace and Eat More RAW and Living Foods!!

~JMJ~ Today I am grateful for Amish watermelon; it tasted like a Jolly Rancher!!. I will be posting about that tomorrow. Peace.

Happy RAW Mommy

What could make a raw mommy so happy?? My three youngest boys drinking green lemonade with me on Sunday morning!! The older two would have been drinking it with us but they were sleeping in. :) And the fact that Eric Jr, our 4 year old had a huge bowl of raw kale for breakfast, made me even more happy!!! These kids are getting serious about the raw foods. I couldn't be happier. We have some health issues in the family and there is nothing more important than a raw diet for healing. As much raw as I can get into the rest of the family the happier I become.
The green lemonade we made was absolutely wonderful! I ran out and the kids wanted more. Next time I'll double the batch.

GREEN LEMONADE

RAW Green Energy

Three Little Cups for Three Little Boys

Eric James Jr., 4 yrs Old

Aidan Joseph, 23 months

Mason Anthony, 6 yrs Old

GREEN LEMONADE

3 small apples, remove seeds
1/4 of a large cucumber
1/2 a head of organic romaine
3 large handfuls of organic baby spinach
1 small stalk of celery with leaves
1 large lemon with peel

Run everything through your juicer and enjoy the green goodness!

My juicer is the L' Equip XL Wide Mouth Juicer. I love this juicer. It is very powerful and very easy to clean. Those are the two features I was looking for when I did all of my research on juicers. Right now this juicer fits my needs perfectly. The next juicer I will be getting is a manual wheat grass juicer, once I learn how to grow wheatgrass. Peace and have a green juice today!!
~JMJ~ Today I am grateful that my children actually enjoy raw green juices and raw foods that I prepare. My wish was that the rest of the family could transition into a high raw diet, I have been raw since Nov. 09, and that wish is coming true, more and more each week. Peace and RAW Health!

Radish and Grapefruit Salad

                 Radish and Grapefruit Salad

This is probably a food combining nightmare, but man was it delicious. Fruit is suppose to be eaten alone, I know, but I really have not had a problem, as of yet, with food combinations. I don't know if that will change in the future but right now I am happy and feel wonderful with all of the raw food dishes I eat. I tend to make this salad very often, changing a few things each time, so it will look similar to a previous post. This is the type of salad that I have for breakfast. If I don't get a green juice in the morning I have to have a salad to satisfy my craving for GREENS!
This version had a wonderful dressing that I sweetened with Wholesome Sweetners Organic Amber Raw Honey. I LOVE this honey!! And it is Fair Trade. It also contained one of my other favorite condiments, Coconut Aminos.
The salad was very simple but loaded with vegetables and of course my own broccoli sprouts. If I said it before, I'll say it again, I love my sprouts.

Honey Dijon Dressing

2 tsp Wholesome Sweetners Organic Amber Raw Honey
2 tsp Organic Dijon mustard
2 cloves garlic, pressed
1/4 C first cold pressed EVOO
1 capful of Coconut Aminos

Wisk all till creamy smooth. The combo of this honey and the EVOO produces a lovely creamy dressing.


Radish and Grapefruit Salad

Mixture of  Organic Baby Romaine
1 red, yellow and orange mini sweet pepper, sliced
1 carrot finely diced in processor
2 large red radishes, sliced
1 organic grapefruit, cubed
2 celery stalks, sliced
Large handful of broccoli sprouts
1 scallion, sliced

Enjoy!
~JMJ~Today I am grateful for quiet reading time...well, not really quiet but I did get a chance to read from a really good book today. I will be blogging about it once I'm finished reading it. It is a fantastic book about, what else, raw foods. I wish I would have know about it a year ago when I began this journey. Peace and Eat More RAW!

Another Chia Recipe

On Thursday night I was thinking ahead to Friday's breakfast. I was in the mood for chia again and decided to get some seeds soaking. When I woke up I decided to make a Chia pudding. Well, once I had the chia pudding almost finished I changed my mind and turned it into a parfait. All the buzz about parfaits must have gotten me thinking about eating one. Here is my recipe for a Chia Cashew Coconut Kream Parfait:

Chia Cashew Coconut Kream Parfait

1/2 C chia seeds, soaked over night in 3/4 C filtered water
1/8 C unsweetened shredded coconut
1/2 C raw cashews, soaked and drained
4 Deglet dates
1 tsp Lucuma powder
1/8 t vanilla
pinch of sea salt
cinnamon and nutmeg to garnish top

I soaked my chia seeds overnight. This ratio of chia to water creates a nice thick chia gel, allowing you to thin, as needed, with more water. Next I processed the cashews, dates, coconut, salt, vanilla and Lucuma. Then I added the chia gel a few spoonfuls at a time; processing in between each addition of chia gel and adding water as needed until a nice pudding consistency was achieved. At this point you could eat it as a pudding, sprinkled with some cinnamon and nutmeg. I turned it into a parfait by layering it with 6 sliced, fresh  organic strawberries. Finally topping it with a sprinkle of cinnamon and nutmeg. Makes enough for 2-3 parfaits. I even had about 1/2 cup of the pudding leftover.
I must say, this was a really good breakfast. Went together so quickly; that is what I really liked! Simplicity. Enjoy!
~JMJ~ Today I am grateful for lunch out with my husband. He was able to get away from work for an hour and have lunch with me. Little bits of alone time for us have become a more frequent occurrence now that the baby is getting older. I cherish each moment that I have with him alone. We are always surrounded by the children and rarely even have time to talk privately; so these "dates" have been wonderful.

Giveaway at Animal-Friendly Eating

I learned about soap nuts this evening and wanted to tell you to go check out the give away at animal-friendly eating.
I am trying to contact the company also to test their product, and give it a review.
Peace and RAW Clean Health!

Squash Pasta with Lemon Sauce

Squash Pasta with Lemon Sauce

I think all of you lucky enough to have gardens overflowing with produce, zucchini and yellow squash in particular, may welcome this recipe. Another way to utilize your stock of squash and zucchini!  Right now I am not fortunate enough to have any, so I resort to purchasing it at the local market.
 I made my pasta with a yellow squash and my vegetable peeler, because I don't have my spiralizer yet. :(
I added sliced asparagus and chopped red bell pepper, then tossed it all with a very delicious lemon sauce. Lastly I sprinkled it with Dulse and onion powder. It was fantastic. Very light and fresh tasting; a perfect summer dish, in my humble opinion.
Here is the recipe:

Squash Pasta with Lemon Sauce

1 large yellow squash made into noodles w/ veggie peeler
4 stalks of asparagus, cut on the diagonal into bite size pieces
1/2 of a red bell pepper, chopped
Dulse flakes
Onion powder


Lemon Sauce

1/4 C raw walnuts, soaked and drained
1/4 C raw sunflower seeds, soaked and drained
Juice of 1/2 a lemon
1 tsp lemon zest
1 tsp sea salt
1/2 clove of garlic, pressed
1/4 t dill
1/4 tsp tarragon (optional)
First cold pressed EVOO, enough to blend sauce

Prepare the sauce by processing or blending all of the ingredients except the oil. Slowly add in the EVOO till you get a nice creamy texture.
Assemble: Toss together the squash noodles, asparagus and peppers. Now stir in the lemon sauce, gently, until all of the vegetables are evenly coated. Lastly, sprinkle with Dulse and onion powder to taste. Enjoy!

~JMJ~ Today I am grateful for the ability to care for my family. I know I complain at times about all of the dirty diapers, laundry, dishes, the demands upon me, my lack of "free time", and the noise level. But I am truly grateful that I am healthy and able to care for our five children, my husband and our home.
Years ago I read a great book titled, "Holiness for Housewives (and other working women)", by Dom Hubert VAN ZELLER. It is a short little book, only 85 pages long, but man is it filled with great stuff. My vocations in life are to be a wife and a mother. I am glad and proud to accept these vocations. This book reminds me that I am doing all that I do for The Lord, with Him right by my side. It is the type of book that I need to read yearly. Do you have books like that?? I have several. I like to re-visit them once a year because I get so caught up in the day-to-day that I need these trusted works of literature to ground me and allow me to clearly see what my true purpose is, in this earthy life. I know that the sacrifices and sufferings are worthwhile and that the rewards that I hope to gain will be far superior than anything that is provided in the way of earthly pleasures (learned that in the book) --I look forward to the heavenly treasures; I pray that I may be worthy!!
Peace and Raw Health.

Rawfully Tempting Giveaway

I have to post a second post for today because I am excited about another giveaway at Rawfully Tempting.
I actually won one this month but missed out on it because we were away for 5 days and I was unable to respond to the e-mail w/ in 48 hours. I was very sad!!
I really need this coffee extract because I have been making raw chocolate birthday cakes for the kids (see post for 7/18/10) and like to put coffee in to enhance the flavor of the raw cacao. I don't like using coffee, for obvious raw reasons. She had suggested I use this extract when I posted my recipe, stating that I had added some decaf coffee instead. So there you go...I need this extract. It would be really great to win this giveaway. Check it out for yourself at Rawfully Tempting.
Peace and have a great raw night!

Stuffed Portobellos with Herbed Nut Cheese

For this dish I was inspired by two recipes from The Raw Transformation.

The Raw Transformation

First I marinated my portobellos for six hours in the following marinade:

Marinade

1/2 C first cold pressed EVOO
1/4 C fresh lemon juice
1/2 C filtered water
1 tsp grated ginger
2 cloves garlic, pressed
1 T Tamari

Mushrooms Marinating...Gettin Happy :)

While the mushrooms were doing their thing I started making my Herbed Nut Cheese. I combined several nuts to utilize each one's unique taste and texture. Combining them made a very tasty and filling cheese. I let the nut cheese set over night in the refrigerator. The next day I stuffed and dehydrated the shrooms.

                                                                                    Herbed Nut Cheese

Herbed Nut Cheese

1/4 C raw almonds, soaked

1/4 C pine nuts

1/4 C raw cashews, soaked

1/4 C macadamia nuts

1/4 C fresh lemon juice

1 tsp Tamari

2 cloves garlic, pressed

pinch of fresh boxwood basil

pinch of fresh lemon thyme

pinch of fresh lemon basil

pinch of fresh parsley

water for proper consistency

Blend all ingredients, adding enough water for desired consistency. Makes 1 1/2 Cups.

Now it's time to stuff the mushrooms and dehydrate them till nice and warm. Stuff each mushroom with a large spoonful of the herbed cheese. Place onto your teflex dehydrator sheet and dehydrate at 105 degrees, 8 hours or until the warmth you desire.

                                            Mushrooms Going into Dehydrator

I decided to serve my mushroom on a bed of red leaf lettuce with some grape tomatoes sprinkled around. This meal was amazing. I think you will agree. I loved it so much I had the second mushroom the next day for breakfast....yes, breakfast! I couldn't resist.

                                         Stuffed Portobello with Herbed Nut Cheese

I was amazed at how quick and easy this dish was. I even had some of the nut cheese leftover that I used as a dip for fresh cut veggies, just thin it a bit with some filtered water and dip away! Enjoy.

~JMJ~ Today I am grateful for my baby pulling on me as he contently nurses; his gorgeous blue eyes get all heavy and sleepy. Oh how I am going to miss these sweet, sweet days. It has been a long haul, getting to this point, but our baby (the youngest of five) is really growing up. He turns two in September. I LOVE my babies!! I still call all of our children "my babies". The oldest two think I am a goof and our 6 year old says, "I'm not a baby". Eric Jr. our 4 year old doesn't mind. Then I say my Mom's old line, "You'll always be my baby, no matter how old you are!"

Can I Really Eat This for Breakfast?

Chocolate Breakfast Oatmeal

 I was introduced to a blog yesterday and I found a recipe for chocolate oatmeal. I decided to adapt her recipe to my tastes and I came up with an amazing Chocolate Breakfast Oatmeal. As I sit here eating it I have to think, "Can I really eat this for breakfast?" It tastes like a wonderful dessert. Like a chocolate oatmeal cookie, but in a bowl. Raw foods are great aren't they? I love that no rules apply when deciding what to eat for each meal. As I have posted before, my favorite thing to eat in the morning is actually salad!! So this is a bit different. If I could figure out how to incorporate some greens into it I would. Actually I just got a great idea. I just "harvested" my brown lentils today; those are going in! Lentils would go great with chocolate. If you don't love brown lentils, leave them out, you'll think it is strange. I love them and they taste great in my bowl. I added 1 heaping tablespoon. I'm thinking in place of the lentils you could add soaked raisins perhaps. Well enough rambling, here is the recipe:

Chocolate Breakfast Oatmeal

1/2 C Steel cut oats, soaked 8 hours then rinse and drain well (or oat groats properly soaked)
1-2 T raw cacao powder
1T raw agave
pinch of cinnamon
pinch of salt
1 capful pure vanilla extract
2 T fresh nut milk or rice milk
8 raw pecans, soaked and chopped
1-2 T sprouted brown lentils (optional)
1 ripe organic banana, cut into rounds

In a small bowl mix the cacao, agave, salt, nut milk, and cinnamon till smooth and well blended. Stir this into the oats. Top with the sliced bananas and chopped soaked pecans. Sprinkle with some raw cacao powder. Enjoy!
NOTE: I found the inspiration for this great recipe on http://www.charskitchen.blogspot.com/
~JMJ~ Today I am grateful for lazy summer days. Yesterday was such a great day. I just hung out with the kids in the yard and floated around in the pool after the two youngest crashed outside...they both just fell asleep and while they were snoozing I had some time to swim with Mason and Mitchell. Madison was upstairs reading The Phantom of the Opera. She is quite the bookworm! Boy I'm going to miss these days once homeschooling is back in session.
Peace and  Raw Health!
PS Check out this link. She is doing a great giveaway of sunprotective clothing and such.
http://www.kitchenstewardship.com/2010/07/28/giveaway-nantucket-sun-sleeves-set-of-2-up-to-a-52-value/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+kitchenstewardship%2FPgbo+%28Kitchen+Stewardship%29

Digging My Way Out of the Laundry Pile

Getting back into the normal routine after a trip is always a chore with a large family. It still amazes me how much laundry a family of seven can produce on a short 5 day vacation! But I am digging my way out from underneath this mountain of dirty clothes and trying to get back to normal. Unpacking all of the suitcases is what I dread the most. Then I get to sort through all of the mess and try to make piles of color sorted laundry, the kiddos help with this. I already have done about 5 loads and I think I have 5 more.The older two help me with switching the wet clothes to the dyer and then emptying the dryer and folding. Thank goodness for that!
 On the brighter side, I am happy to say that my sprout kitchen is back in full swing. My lentils will be ready to eat today and the broccoli sprouts should be ready in three days. I will plant my sunflower seeds on Thursday or so, after they get their tails on. My adzuki beans are in the sprout bag.
 Now that I am back from the trip I have to start working on my goal. I said that I would learn how to sprout and juice my own wheatgrass after this short vacation. I took packets of wheatgrass powder with me to the hotel. It was very easy to dissolve it in my morning water and drink it down. Well, it is time to start gathering my notes on growing my own wheatgrass. I am excited and a bit nervous for this challenge. Anytime I embark on something new I get a tad bit intimidated. But once I get into it that feeling melts away. I just have to have a positive attitude, knowing that we all can do anything we put our minds to. 

Sunflower, Broccoli and Lentils

My kitchen is still quite empty. I shopped on Sunday for a few things but didn't have my menu planned for the week yet. Therefore I am limited on options for my raw dishes. This morning for breakfast I threw together this pie. I used what little I had on hand and I was more than pleased. This pie is yummy.

Banana Blueberry Breakfast Pie

 The hint of orange in the crust is a wonderful surprise. I made this crust a "loose" crust on purpose. I like the way it coats the pieces of fruit when I take a spoonful. If you want a firm crust, just moisten it with a little water or raw agave while processing. If you use raw agave remember to cut down on the number of dates you put into the crust dough. Don't skip the basil. It adds such a wonderful component to raw desserts and fruit dishes. After I took the picture I added about 10 small leaves of basil to my pie. It was fabulous, I love basil with fruit. I used some of my boxwood basil from my container garden. Remember, here in SW Florida we don't have our gardens growing like the rest of the US. I am anxiously awaiting Fall as I posted before, so I can get my square foot gardens planted. But until then I am enjoying the few things I have growing on our upper deck. I have 3 cucumbers growing right now and the herbs are doing well. My pepper plants are growing very slowly and the tomatoes are doing strange things.

Here is the recipe for my Banana Blueberry Breakfast Pie:

Banana Blueberry Breakfast Pie

Crust:

Handful of soaked and dehydrated raw almonds

Handful of Buckwheat Krispies

1/4 C dried coconut ground fine (reserve a pinch for garnish)

4 deglet dates

capful of vanilla extract

2 drops of orange extract(or use orange zest)

1 T Hemp seeds

pinch of sea salt

Process the crust ingredients until completely mixed. This will be a loose crust. If you want a firmer crust, moisten with some water while processing. Arrange crust around the perimeter of a large bowl.

Filling:

1 C fresh blueberries

2 small bananas sliced into rounds

1 sprig of boxwood basil

Place blueberries in the center of the crust in the bowl. Arrange banana slices around the pile of blueberries. Top fruit with several leaves of boxwood basil, sprinkle with a little dried coconut ground fine. Enjoy!

~JMJ~Today I am grateful for my son's health improvements. He has been 100% dairy and wheat free for two weeks and his healing is beginning to show. We have a long way to go, as his GI tract was very inflamed, but I am grateful for the little bit of progress he is already making. No more bloated pot belly and the big D has subsided. I look forward to his continued healing and progress. Diet is everything! It is amazing how we can be blinded by the everyday busyness and neglect to see the culprits. I had learned that those two offenders were awful but when trying to slowly wean little ones off of foods they are use to, it can be quite a hurdle. Now that he is more understanding it is easier, a bit. He now can realize and say, "Mommy, I can't have that because it isn't good for my body??" He'll even say, "Does it have wheat or dairy?" Or, "Cow's milk is yucky!" Love it!

Peace and Raw Health.

Chia for Breakfast Today

Today I am inspired by Raw on $10 a day or Less. Here is her amazing recipe. I have my chia soaking right now and will be enjoying this wonderful and healthful breakfast in just about twenty minutes.
Here is my Chia

http://astore.amazon.com/rawlivandlea-20/detail/B001CJOMZC

 Can't wait to try her recipe!! Click on this link to see her recipe and photos:
http://rawon10.blogspot.com/


"Breakfast
Ch-ch-chocolate Chia (From Raw on $10 a Day or Less)
serves 2 ~ $1.46 per serving


2 oz chia seeds ($1.56)


2 tablespoons cocoa or cacao powder ($.40)


2 tablespoons agave or sweetener ($.20)


dash salt


10 oz water


2 tablespoons crushed walnuts ($.25)


2 tablespoons raisins ($.10)


chocolate sauce ($.40)

Put the chia seeds, cacao powder, sweetener and salt in a bowl and cover with the water. Let sit for 15-30 minutes until the chia seeds have gelled. Stir really well, breaking up any lumps, and top with walnuts, raisins and chocolate sauce.
The chocolate sauce is made from equal parts olive oil, agave, and cacao powder."

Chocolate Chia Bliss

Here is my finished product. I used half raw carob and half raw cacao. For the sweetener in the pudding I used honey, in the sauce I used raw agave. Man oh man is this good. If you want something to satisfy a craving for chocolate, this will do it. I can't tell you how good it is. I ate the whole batch by myself. Try it!
Next time I will top it with my buckwheat krispies too.

Everything is Soaking

~JMJ~ Today I am thankful for creative raw chefs. You all are such an inspiration. Keep sharing your talents, you have a gift and gifts are meant to be shared.

Traveling RAW

We just returned form a trip to Orlando, our third in the past 10 months. Fun for the kids and I, but somewhat of "work" for the hubby. He was in classes all day getting his continuing ed credits for Optometry. The good thing about continuing ed is we get to go to really great hotels. Several of the meetings have been at The Breakers. That is by far our favorite location. This year it was held at The Hilton Orlando. It is a fairly new hotel and we enjoyed it very much. It had the most amazing pool for the children. I actually had all 5 kids in the pool all by myself for most of the day. My husband would come down on his longer breaks from class and hang out with us, but for the most part I was doing it alone. It worked great, I was surprised. I didn't think I could keep track of the 3 little ones alone. Thank goodness for arm floats!! They did so well. Mason, our 6 year old, did fine swimming around without any help, so I mostly had to keep a close eye on the 1 and 3 year olds. The oldest two went off to the Lazy River and the slide. We all had a really nice time. Here are some pics, next  I will write about what I packed and also what I bought upon arrival, to eat raw and living foods while traveling.

Mason Loving This Pool

We Loved This Water Tower

Eric Jr. is Very Happy!

Aidan Hanging Out

Madison Enjoying the Lazy River

Mitchell Relaxing on the Lazy River

We were gone for four nights. I decided to pack as much as I could and then buy more food upon arrival. Here is what I packed:

Wheatgrass Powder Packets
Blue-Green Algae
Radishes
Mini red, yellow, and orange peppers
Red clover sprouts
Broccoli sprouts
Thick and Creamy Raw Ranch Dressing
Raw Almond butter w/ raw honey
Organic apple slices drenched in fresh lime juice
Limes
Lemons
Organic red grapes
Oranges
Organic bananas
Organic carrot sticks
Organic celery sticks
Organic raisins
Marinated tomato, zucchini and onion salad
Organic baby romaine
1 Ugly Ripe tomato

Here is what I bought upon arrival:

Spring water
Mineral water
Organic green grapes
Apples
Melon
Paper towel
Paper bowls


It sounds like a lot but it only took two small coolers to pack it all. We had adjoining rooms and each one had a refrigerator. I had loads of space to store all of the food. I packed a knife, cutting board, silverware, and salt and pepper. Food prep was easy in the room. We had breakfast and most of our lunches in the room. I just had to think ahead for meals and plan on eating mine in the room. Dinner we ate outside of the hotel at various restaurants. It was very simple, and worked well for me.
There was a painting in our room that reminded me of lettuce, I just had to get a photo. And they had some awesome paintings in the hall that I had to photograph as well.

I Loved These Paintings

We went to Downtown Disney and had a great time. The children loved visiting the Lego store.

Reminded Me of Lettuce

Madison Hanging with Lego Girl

We had a great time and I am happy to say that it was very easy to travel RAW. I think this time was the best planned so far. I am happy with everything I packed and was fortunate enough to have a supermarket down the road only five minutes away. Not to mention the added bonus of having two refrigerators! We all will have very fond memories of this trip. Peace and Happy RAW Travels.

~JMJ~ Today I am grateful for family vacations. Time is going to go by so quickly and I will hold on, with a firm grasp, to these precious memories. Traveling while the children are young is always a challenge, but well worth it for sure!

Ugly Ripe Tomato

Ugly Ripe Tomatoes

Yes, there really are tomatoes called, "ugly ripe tomatoes". I don't know if you get them up north but down here in Florida they are very popular. I actually took the children on a homeschool field trip to a local large farm company that grows them. The expert at the farm says they are the best tasting of all the Florida tomatoes, and we agree! They are meaty and juicy and full of flavor. If you ever see them in your market, give them a try!

I decided to make them the star of my lunch on Tuesday. I topped them with my Thick and Creamy Raw Ranch dressing. I served them with a side of sunflower sprouts and broccoli stems I had leftover from another recipe. I love broccoli stems. They have a sweetness about them and are so tender. They make great dipping sticks for raw dips too. Today I simply ate them with fresh lemon juiced squeezed on top. Man were they good that way. Sometimes simple is best.

Ugly Ripe Tomato Plate

1 large ugly ripe tomato, sliced into rounds

2 scallions, finely sliced (reserve one for the garnish)

broccoli sprouts

sunflower sprouts

broccoli stems, peeled and cut into thick matchsticks

fresh lemon juice

Thick and Creamy Raw Ranch Dressing

1/2 C raw cashews, soaked

squeeze of fresh lemon juice

1/2 t garlic powder or 1 small clove, pressed

1/2 t onion powder

1 small scallion, fine chopped. (Chop 2nd one for garnish, set aside)

sea salt and pepper to taste

1/2 t dill weed

1 t raw agave

water to blend

In a small blender, blend cashews, agave, lemon juice, and 2 T water till almost smooth. Now add the spices, scallion and more water if necessary. Blend until thick and creamy.

Arrange tomato slices on plate. Top with the Raw Ranch Dressing. Garnish tomatoes with broccoli sprouts and the reserved chopped scallions. Serve with a side of sunflower sprouts and broccoli stems that have been drizzled with lots of fresh lemon juice. Enjoy!

~JMJ~ Today I am grateful for the simplicity of ripe tomatoes. I got so much joy out of eating this lunch. It is amazing how great raw food can make you feel. It actually puts me in a good mood. Maybe that is why all of my meals have to be raw.

RAW = happiness!! :)

Peace and Eat Some Ugly Ripe Tomatoes This Summer.

Container Herb Garden Salad--Needing the Greens Today and Wheatgrass

Monday morning I woke up feeling the need for greens!! Upon awakening I had a cup of wheat grass and a little while later my Klamath Blue Green Algae. The wheat grass I drank was a powder from http://www.bestorganicwheatgrass.com/.
I signed up for free samples on their website. It is a great product. The taste is fine. It is not bad or good, it just IS. I get more of a grain taste from it than a grassy one. It is just unexplainable, but it is not bad at all. I drink it right down in about 5 seconds. No after taste at all! It is best to always take it on an empty stomach for proper absorption. It is assimilated into the bloodstream in about 20 minutes.

The company states ten reasons why they love wheatgrass.
Ten Reasons Why We Love Wheatgrass

1. A Complete Food. Easy Pha-max wheatgrass is the ONLY wheatgrass that includes the roots containing anti-cancer agents. One serving provides 17 kinds of amino acids, 13 vitamins, 10 minerals, fiber, chlorophyll and over 100 types of enzymes.
2. An easy way to eat vegetables, good source of fiber. Dr. Schnabel estimated that 15 pounds of wheatgrass is equal to 350 pounds of garden vegetables in nutritional value.
3. The king of alkaline food, helps maintain pH balance of the body. The human body, except for the stomach, maintains a slightly alkaline pH. If this is altered and acid wastes are constantly produced, various health problems arise. Most of us have an acidic body due to acid forming foods, negative emotions and a stressful lifestyle. Too much acid waste hinders absorption of nutrients, slows down the body's natural healing capacity, and stimulates abnormal cells to grow. Wheatgrass can neutralize acids better than most other fruits and vegetables.
4. The "Green Blood", Supports blood production and circulation. Wheatgrass contains 70% chlorophyll. Chlorophyll carries oxygen, nutrients and energy from the sun. Studies have shown that chlorophyll, which has a similar molecular structure with hemoglobin, intensifies blood production, improves it's quality and prevents anemia. Being oxygen rich, chlorophyll also promotes proper oxygenation of cells and better blood circulation.
5. Provides "Green Power", energizes and detoxifies the body. There are many active compounds in wheatgrass that help cleanse the blood, neutralize toxins and eliminate fats, mineral deposits and proteins that are clogging our system.
6. Rich in powerful enzymes. Every chemical reaction inside the body and every action that we make requires 1000's of enzymes. With age the amount of enzymes the body can produce on its own diminishes. Supplementing our body with enzyme-rich food enhances our cellular activity. More than 100 types of enzymes have been identified in wheatgrass. Two of the most important enzymes recognized are SOD (Super Oxide Dimustase), a potent antioxidant and P4D1, first known substance to actually stimulate repair of the DNA molecule. Both of these enzymes have anti-aging propertities.
7. Helps prevent cancer. In a study done in Texas, Dr. Chui-nan demonstrated that wheatgrass inhibits the activity of cancer causing agents, thus preventing the initiation of tumors. A plant hormone Abscissic Acid is found in wheagrass. It is a phyto-hormone that makes cancer cells vulnerable to the immune system of the body. The enzyme p4D1 strips the cancer of its protective covering and encourages cellular death. Wheatgrass has always been one of the mainstays of anti-cancer programs popular in the Hippocrates Institute of Dr. Ann Wigmore.
8. Enhances wound healing, good for the skin too! During WWII, wounded solders used chlorophyll derivatives topically and noticed loss of odor and foul-smelling wounds, faster healing and drying effect of pus and abscesses. Some legs were even saved from amputation. Dr. Carol Wright of Philadelphia also used chlorophyll in different types of skin diseases and found it to be especially useful in addressing chronic ulcers and impetigo. Other than healing diseases, wheatgrass juice is also good in energizing the skin.
9. Great internal deodorant. Dr. Howard Westcott discovered that chlorophyll extracts can neutralize offensive odors in food, alcohol and tobacco. Also, in patients and volunteers, it effectively neutralized bad breath, body odor from perspiration, menstrual odors and foul smelling urine and stools.
10. Good for intestinal problems and inflammatory conditions. Wheatgrass is rich in fiber that helps clear out toxins and garbage in the digestive tract. It also has anti-inflammatory properties and is great for addressing ulcers, colitis, sigmoiditis, pancreatitis and other inflammatory conditions.

WOW...doesn't that get you excited about wheatgras?? It does me! One of my raw goals is to grow my own wheatgrass and juice it with a manual juicer. When we get back from summer vacation, I am taking the plunge. I am going to start sprouting and growing wheatgrass. I have three family members that need its anti-inflammatory properties in particular and I want us all to get the full benefits that wheatgrass offers. But I am very glad that I found this powdered wheatgrass product as well, because it is perfect for traveling or when you are in a hurry and still want to get your wheatgrass into your daily routine. I will always keep some of the packets in the house for those two reasons.
After I had my wheatgrass and blue green algae it was time to think of my morning meal. I was thinking more green and this is what became of those green thoughts.
I have a small container garden on our upper deck. I posted about it back in June. I am growing a few different herbs, micro greens, tomatoes, a cucumber, and two peppers. So far I have only harvested tomatoes, one cucumber, micro greens, and several herbs. I pick herbs almost daily.
Well, I was really in an herbal mood and wanted to add something to these amazingly simple yet delicious marinated vegetables that I made. I went out on the porch and just started cutting. My daughter held out her hands for me and I piled them high with micro greens and herbs. Then I just started assembling this amazing salad along with my marinated vegetables. I loved how it turned out. It was one of those special salads that you hope you can recreate when you're craving it again. Let's start with my marinated vegetable recipe:

Marinated Zucchini and Carrots

1 zucchini cut into rounds
1 large carrot thinly sliced into rounds
1/2 of a sweet onion thinly sliced
3 Tbsp First cold pressed EVOO
3 Tbsp Rice wine vinegar
1 Tbsp Tamari
1 clove garlic, pressed
Whisk together the oil, vinegar, tamari and garlic. Pour over vegetables and let marinate overnight.

Now we can assemble the salad. I took a bed of sunflower sprouts and topped it with the marinated vegetables. Then I began topping it with the following:
parsley
basil
lemon thyme
lemon basil
boxwood basil
micro greens

There you have it. I am amazed at the amount of food I get from this tiny container garden. I can hardly wait for Fall to plant my two, square foot gardens. I just hope I am successful at it. I am counting on having kale and collards and tons of other veggies growing in my own backyard. The rest of you are probably enjoying your gardens already, all of us down here in SW Florida have to wait till the Fall. Peace and Eat More Greens! Grow some wheatgrass too!!

~JMJ~ Today I am grateful for the time I spent with my parents. They came over to give Eric Jr. his birthday gifts and we had a fun time chatting about raw and living foods. I think I filled their heads with way too much information. They looked dazed and confused. Or maybe they were just thinking that their daughter has gone nuts. :)

Jicama Cilantro Salad

Jicama Cilantro Salad

It is HOT down here in SW Florida and I can't think of a more refreshing salad than this. It was so fresh and so light, making it the perfect dish for a hot humid day. I had it for lunch the other day and then enjoyed it as a side with dinner. I had some leftover jicama and cilantro and decided to throw this together. Here is the simple recipe:

Jicama Cilantro Salad

1 small jicama or 1/2 of a large jicama cut into small cubes
juice from 1 large lime or 2 small limes
handful of fresh chopped cilantro
pinch of sea salt
Toss all of the ingredients together and enjoy the simple goodness.
~JMJ~Today I am grateful for the fact that God is good, very good. He times everything perfectly, as He is perfect. We had an unexpected "gift", so to speak, come at just the right time to cover an unexpected, very large, expense. God is good, He will provide for all that we need. Trust and keep the faith. Peace and Raw Health!