Broccoli Cabbage Summer Slaw

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Here’s what you need:

  • 1/3 cup vegannaise 
  • 3 Tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 1 small bunch broccoli (about 12 oz.)
  • 1/2 medium purple cabbage, thinly sliced (about 6 cups)
  • 2 scallions, thinly sliced
  • 8 oz. sugar snap peas, thinly sliced
  • 4 Tbsp. chopped fresh chives, divided

Here’s what you do:

  • Grate the cabbage into thin slices.
  • Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. 
  • Toss broccoli, cabbage, scallions, sugar snap peas and 2 Tbsp. chives with the vegannaise in a large bowl; season with salt and pepper. 
  • Serve slaw topped with sesame seeds and remaining 2 Tbsp. chives.
  • Slaw can be made 6 hours ahead. Cover and chill.

Japanese miso-shittake soup

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Yield: 5 1/2 cups (1.3 l)
Total Time: 6 Minutes
Difficulty: Intermediate

Here’s what you need:

  • 3 cups (227 g) shiitake or oyster mushrooms, sliced
  • 2 Tablespoons (30 ml) soy sauce, preferably nama shoyu
  • 1/2-1 cup (120-240 ml) extra virgin olive oil
  • 3 Tablespoons (52 g) miso, white or brown
  • 1 x 1 inch (2.5 x 2.5 cm) cube fresh ginger root, peeled
  • 1 (3 g) garlic clove, peeled
  • 3 cups (720 ml) water
  • 1 (15 g) scallion, chopped

Here’s what you do:

  1. Marinate mushrooms in soy sauce and 3 Tablespoons (45 ml) olive oil. Set aside to marinate.
  2. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 30 seconds.
  6. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped scallions.

Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.


This recipe is compliments of Ani Phyo, celebrity health & wellness expert 

Tasty Raw Slaw

The basics of this recipe are compliments of The Rachael Ray show.

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This is such a quick and easy coleslaw recipe that it doesn’t warrant giving any measurements. Just make as much or a little as you want, adding seasonings to taste. 

You can also very easily substitute the seasonings according to your liking. 





Here’s what you need:
grated green cabbage
grated carrots 
chopped celery
grated ginger root (without skin)
celery seeds
dash of black pepper
small amount of apple cider vinegar
small amount of sugar or agave
bit of garlic (optional)
green onion (optional)


Here’s what you do:
Pour apple cider vinegar into a bowl (approx 1/4 to 1/2 cup to every head of cabbage). Add several tablespons of sugar or agave and whisk until all blended. Add all remaining ingredients. Enjoy!

Keep unused portions refrigerated.  


More…
Here are more slaw recipes from Rachael Ray. Although I don’t use the dressings, cheeses and meats she uses in some of these, they look fairly healthy and easy to make.
https://www.pinterest.com/pin/483503709971057556/



Kale Power

This recipe compliments of Chef Keidi’s Living SuperFoods Recipes 

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Here’s what you need:

1 bunch of  fresh organic kale leaves
1 large green apple
3 medium sized carrots
1 cucumber
3 stalks of celery
2 ginger sized pieces of fresh ginger root
1 lemon with peel removed

Here’s what you do:

Process all these items through your juicer. Because of the fiber in the kale and celery, you may have to quick clean your juicer once or so during the process depending on the style of juicer you have. This should make about four 12-ounce glasses. 

Drink all of this within 16 hours for maximum effect. This drink causes your blood oxygen level to rise within minutes and thus the effect is almost instantaneous. People are reporting almost miraculous results from this drink. You could literally live on this drink along with water, for months.


Ra-Ket Fuel

This recipe is compliments of Chef Keidi’s Living SuperFoods Recipes

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Here’s what you need:

* 2 cups of nut milk (coconut, hemp seed, almond, rice, or organic soy) or 2 cups of water with 1/3 cup soaked almonds, walnuts, coconut flakes or hemp seeds.
* 1 to 2 bananas
* 1/3 cup of frozen berry blend
* 1/4 cup goji berries
* 1 1/2 Tbl protein powder (I prefer hemp protein powder)
* 1 1/2 Tbl desert honey or maple syrup
* 1 Tbl baking chocolate powder
* 1 Tbl green powder
* 1 Tbl bee pollen
* 1 tsp chia seeds
* 1 tsp Spirulina
* 1 tsp lecithin

Here’s what you do:

Toss all the ingredients into a high speed blender and blend until smooth. 

If this doesn’t get the motor started then you might be dead already!


Carrot Cheesecake

This recipe is compliments of Chef BeLive. Check him out at chefbelive.com

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My friend, award-winning celebrity raw food chef, Chef BeLive, shared this customized recipe he made for a private client. Being the gracious person that he is, he shared it on his Facebook page. This was one of many carrot based recipes he created for them and this is the one I’m sharing with you at this time…..

Here’s what you need:

* High powered blender or food processor 

* Springform pie pan 

Here’s what you do:

Spread 2 TBS coconut evenly in the pie pan.

Crust:

(In Food Processor)

1 cup soaked almonds

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

2 TBS chopped carrots

1/4 tsp cinnamon

1/4 cup soaked dater or 3 Tbs coconut palm sugar or 2 TBS agave

1/2 tsp ground vanilla or extract

Pulse it (on and off) until it is a crumby and place evenly inside springform pie pan and set aside.

Filling:

4 1/2 cups soaked truly raw cashews

1/2 cup soaked macadamia nuts

1 1/2 cup cold pressed coconut oil

1 cup chopped carrots

1/2 cup raw coconut syrup or agave

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

3/4 tsp cinnamon

1/4 tsp ground vanilla or extract

2 TBS lime juice

Blend extremely well until it’s really creamy then pour in onto crust evenly.

Topping:

1/2 cup chopped carrots

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

1/2 cup coconut syrup or agave

1/4 tsp ground vanilla or extract

Add toping onto the top of cheesecake and create designs if so desired, then place it in the freezer for 4-5 hours to set. When sharing, I highly suggest adding the topping sauce to every piece that gets served.


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