Recipes

Green Smoothie

This is a delicious drink and an excellent way to get more greens into your kid's bodies as well as your own.

Ingredients:
1/2 cucumber
1 - 2 apples or pears, cut in pieces
4 or 5 leaves of romaine
Handful of spinach
2 1/2 cups spring water

Put it all in a high-speed blender and blend for 1 minute. The fruits cut the bitterness of the greens. Use your creativity and add other greens like kale, swiss chard, red leaf, etc. etc. A great book for reference is, 'Green for Life' by Victoria Boutenko.

Bone Broth

Bone broth wisdom goes way, way back and its healing benefits are many. This is exceptionally mineral-dense which is of particular importance since our soils have become so de-mineralized. Our bodies are showing these deficiencies on many levels. Do be sure to use bones from grass-fed, pastured cows only. My daughters and I have this everyday.

Ingredients:
12-quart stockpot
6 or 7lbs bones - marrow and knuckle bones for a gelatin-rich broth - add a pig or calves foot if you can find it.
2 to 3lbs of meaty rib bones
1/2 cup unfiltered, unpasteurized apple cider vinegar
3 to 4 onions cut up with skins on
4 carrots, peeled and cut
4 to 5 celery sticks cut up
2 full heads garlic cut in half
4" piece of ginger
1 package of fresh thyme

Brown rib bones at 350 degrees in the oven. Place bones in stockpot and fill 3/4 full with good water. Add vinegar and let sit for 1 hour. The vinegar will draw out minerals from the bones. After an hour, add roasted rib bones (along with any juices and fat that are in the pan) and vegetables. Bring this to a boil. Remove any scum that comes to the surface of the pot with a spoon. After skimming, reduce heat and simmer for 1 to 2 days, adding more water as needed. You can throw in a large bunch of parsley for the last 10 minutes of simmering for an added mineral dose. On a personal note, I use a 16-quart stockpot with 10lbs of bones and 2 or 3lbs of rib bones.

Remove bones and strain liquid. Pour liquid into bowls and let cool in the fridge. When cool, you'll have to skim off the fat from the top and discard. Pour liquid into glass quart-size Mason jars but leave an inch or so at the top to allow for expansion. Put in the freezer and use as needed. I take on jar out in the morning and make soup that evening.

Egg-Drop Soup

Here's an easy way to use that bone broth on a daily basis. This can be eaten for breakfast, lunch or dinner.

Ingredients:
8 to 10oz bone broth
1 1/2 tsp svaneti salt (spicy salt available at www.worldspice.com)
Pepper to taste
1 to 2 pastured eggs

Heat broth to a simmer. Add salt and pepper. Stir eggs in a separate bowl. Add to hot broth and stir. Eggs will cook in the broth and voila - egg drop soup. Very easy and a very quick, effective way to nourish the body.

Fresh Kefir

Ingredients:
1 quart size glass Mason jar
2/3 container of whole raw milk
1/4 cup (or so) of kefir grains - available from www.organicpastures.com

Put the kefir grains in the glass jar then fill it with the fresh milk. Cover the jar with a cloth. Let the contents stand at room temperature for 24 to 48 hours depending on your taste. A longer brewing will produce a more sour tasting kefir. Note that during warm summer months, the kefir will ferment quicker. Stir the grains with a wooden spoon while fermenting as the grains will tend to float up to the top along with any cream.

When it's ready, strain the kefir into a clean jar. Strain through a plastic stainer as the grains react with metal. Use these grains for your next batch of kefir by simply following the above directions. The finished kefir can go in the fridge and will keep for a good month.

Kefir Smoothie (this is a great breakfast drink)

Add to blender:
8 to 12 ounces of finished kefir
1 tsp real vanilla
1/4 cup cold-pressed coconut oil
1/2 cup fresh or frozen organic berries
1/2 organic banana
Pinch of Celtic sea salt
1 raw (pastured) egg yolk if desired
Add any superfoods such as camu camu, maca, bee pollen, flax seed, etc.

Blend till smooth, about a minute. This is a great probiotic drink that will satisfy you for much of the morning, especially if you're on the go.

Raw Fettuccine with Sun-Dried Tomato

For the raw fettucine, simply cut the ends off of fresh zucchinis. Using a peeler, peel the zucchini until you reach the seeds. The peelings will be your 'pasta'. Much healthier than the white flour version we see everywhere.

Ingredients:
1 cup sundried tomatoes (soaked 3 hrs)
3 large heirloom tomatoes or organic slicer tomatoes
1 to 2 cloves of garlic
1 cup packed basil leaves
1/2 cup flat leaved parsley
3 tblsp olive oil
1 tblsp raw honey
2 tsp fresh squeezed lemon juice
1 tsp Celtic sea salt
1 tsp Italian seasoning

Drain the sun-dried tomatoes and rinse. Set aside. Cut heirloom tomatoes in half and remove seeds. Dice and set aside. In food processor, chop garlic, basil and parsley. Add sun-dried tomatoes, olive oil, honey and lemon juice and pulse until finely chopped but not smooth. In a bowl, fold the sun-dried tomato mixture with the diced heirloom tomatoes. Add sea salt and Italian seasoning to taste. Mix zucchini noodles and garnish with raw pine nuts if desired. This is a wonderful, light dish to prepare in the summertime.

Raw Liver Drink

Consuming animal glands supports our glands. In these stressful times, our livers are highly compromised. This drink is a simple and quick way to support that organ while receiving every nutrient the liver needs to detoxify. Be sure to ONLY use liver from grass-fed pastured cows.

Ingredients:
2 tblsp of grated frozen liver (put back in freezer when done)
1/2 cup organic tomato veggie juice
1/2 fresh squeezed lemon

Add all ingredients to a glass and drink up! Try to incorporate this into your consumption of healthy, enzyme-rich foods on a regular basis.

Spiced Brazil Nuts (from Raw Food Real World)

It is critical that all nuts be soaked before eating. This releases the phytates that make them difficult to digest otherwise.

Ingredients:
4 Cups organic, sliced Brazil nuts, soaked for 1 hour or more
1/2 cup agave nectar
2 tsp ground chile powder
1 pinch sea salt

Mix sliced Brazil nuts with agave, chile powder and the salt, tossing to coat. Spread nuts on a Teflex-lined dehydrator tray and dehydrate at 115 degrees for 24 to 48 hours. The longer they dehydrate, the crunchier they'll be. These are incredibly addictive, not to mention an excellent source of selenium, which is one of the antioxidant enzymes that help protect the body against free radicals.

Tamari Almonds

Ingredients:
2 cups organic, raw almonds, soaked overnight
1/2 cup tamari
1 tsp grated fresh ginger

Mix all ingredients in a bowl and spread nuts on a Teflex-lined dehydrator tray. Dehydrate at 115 degrees for 24 to 48 hours. This is a no-brainer and the nuts are delicious when finished. Dehydrated nuts spiced up with tasty ingredients are a delicious and healthy snack for children and adults alike.

Soba Noodles in Bonito Broth

Bonito broth is a great source of iodine. This is a great broth to consume once or twice weekly.

Ingredients:
5 inch piece of kombu
3 cups water
1 ounce bonito flakes
2 tlbsp soy sauce
1 1/2 tblsp rice wine
4 oz soba noodles cooked
3 shitake mushrooms, sliced
1 green onion, sliced
Cooked chicken breast, cut into strips (optional).
Pieces of nori

Cover kelp in water and bring to a boil. Remove kelp and add bonito flakes to water. Reduce heat to medium and cook for 3 minutes, stirring with a wooden spoon. Reduce heat to low and stir in soy sauce and rice wine. Cook, covered, for 5 minutes, stirring occasionally. Pour finished broth through strainer. Add cooked soba noodles to hot broth along with mushrooms, green onion and chicken. Serve and enjoy.