Juice Me Green Baby!

I’ve been having a green juice every day for several days now.  My favourite concoction is as follows:

.

.

.

.

.

.
Juice Me Green Baby!

1 bunch fresh spinach
1/2 bunch of celery
1/2 bunch of cilantro or parsley
1/2 peeled lemon
1 inch chunk of peeled ginger (or 1/4 tsp powder)

Run all ingredients through a juicer in the order listed.  (If using ginger [...]

A Juicing Garden

Herb gardens, salad gardens, cutting gardens, butterfly gardens, knot gardens, rock gardens, water gardens, rose gardens, wildlife gardens, potagers.
What about a juicing garden?
I’ve reorganized and replotted my garden four times already.  The latest version includes a juicing garden, designed to ease my transition to an 80% raw foods diet.  Some of the best juicing choices are [...]

Love’em and Juice’em

This week I dusted off my ‘new juicer’ and tried some of my old favourites. 

This is my second juicer.  I purchased it about 3 years ago because my first one, which worked fine, sounded like a chainsaw every time I started it up, so I couldn’t use it while the babes were sleeping.  The new one [...]

Microgreens

I’ve spent the last several days going through my old seeds and deciding what to use and what to toss.  I generally have no trouble germinating seeds that are three or four years old.  I don’t even store them under particularly ’seed-friendly’ conditions, and yet many of them still produce.

Now, that’s fine, of course, if [...]

Baby Steps to Raw

I’m taking a hiatus from raw recipe searching.  Too many of them are too elaborate or they contain ingredients that are too expensive or too hard to find.

So I’m making a list:  What do I not need to give up?  What am I doing right so far?

Here is the answer:

raw fruits of all kinds
raw veggies of [...]

Easy Quiche

Quiche makes a good Meatless Monday recipe, using any combination of leftover veggies (and herbs).

(While it is generally recommended that only the heaviest of creams be used in a quiche, I only had half-and-half in the fridge, so I experimented by adding a wee bit of guar gum to the filling.  It seemed to work quite [...]

Solstice Spaghettini

I found this recipe in a magazine many years ago, and it quickly became a family favourite.  We eat it at every solstice, every equinox. . .and now, pretty much, every week.  It’s vegetarian, it’s uncooked, and it can be made with any type of noodle – our favourite is spinach-flavoured rice spaghetti.
Solstice Spaghettini

1 lb spaghettini (or pasta of [...]

Savoury Broccoli Cheese Souffle

Here is a basic souffle recipe that has worked several times for me.  The broccoli can be substituted with spinach or any other vegetable, or any combination of vegetable and herbs.  The vegetables must be cooked and thoroughly drained - even squeezed – before using.  Just be sure that your final measurement is close to, but [...]

Better for the Butter

The fresh nut campaign continues:

In addition to fresh nuts, nut butters and other nut products need to be stored in the fridge.  It’s still a foreign concept to many, but it’s better for the butter and it’s better for you.

I grew up eating the classic brands of peanut butter, like everybody else, and storing it [...]

Freshly Nutty

The first time I made almond milk was eight years ago.  It was relatively easy, and satisfying to make, but it tasted like chalk.  It hadn’t occurred to me that my almonds were stale.  The maddening thing was, they had been organic almonds purchased, in bulk, at my local health food store.

From then on, I decided to [...]

Creamy Green Pasta

This is one of the easiest ways to get the kids to eat their greens.  They know it has spinach and they still devour it.

Creamy Green Pasta

1 lb of rotini or fusilli pasta (or any pasta with a lot of surface area)
1/2 bunch of spinach or other greens, roughly chopped
1-2 tbsp butter
1-2 tbsp flour
1 cup [...]

Souffle Pre-School

I had never made a souffle until just last week.  Now I’ve made three.  Three different recipes, all savoury, using very different techniques produced three equally good and well-risen souffles; however, each required adjustments as I went, so unfortunately, I have no fool-proof souffle recipe to pass on at this time.

What I do have, after extensive [...]

Broiled Trout

My favourite basic fish recipe.

Broiled Trout

1 lb trout fillets
1/4 cup butter
1/4 cup lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste

Preheat broiler.  Brush a baking pan or dish with oil.  Place the fish in the pan in a single layer.  Mix remaining ingredients in a glass jar and shake well.  Pour over fish.  [...]

Lasagne Rolls

I love eating lasagne, but I hate making it.  I can count on one hand the number of times I’ve made it – tonight was the fifth – because it’s simply too much work.  This recipe is a nice variation; it has the same basic components, but the assembly is much quicker.  My herbs are still [...]

Falafels

This was my first experience making falafels. I didn’t have any tahini, so I made a cucumber-yoghurt sauce, which worked quite well.

Cucumber-Yoghurt Sauce

1/2 cup yoghurt
2″ chunk of cucumber, grated and squeezed dry
1/2 tsp garlic powder
1 tbsp each cilantro and mint
1 tbsp onion
1/2 tsp dijon mustard
splash of lemon juice
salt and pepper, to taste

Mix all ingredients and [...]

Next Page »