Young coconut meat with chili and lime

Young Coconut with Lime and Chili

This simple, nutritious dish is commonly found in markets and roadside stands in Mexico and is often called Cocos Preparados. It would be easy to make at home as well, as long as you have access to young coconuts and a way to cut them open. It's filling and tasty, combining the four flavors, sweet (coconut), sour, piquant and salty. Young coconut meat is low in calories, an 11-ounce serving contains only 65 calories. That same serving size contains 50% of the daily recommended dose of manganese, which assists in blood clotting and connective tissues. One serving also contains 15% of the daily recommended allowance of potassium, which helps to keep your muscles and digestive system healthy. A serving will also supply you with 6% of your daily recommended dose of magnesium, which is vital to healthy functioning of kidneys, muscles and energy production. It's also important in maintaining mineral and vitamin levels. Be sure to drink the coconut water […] Read more »

Carrot, celery, cucumber, spinach, beet juice

You may have noticed I'm on a bit of a juicing kick lately. After living so long without a juicer I'm remembering all over again just how powerful fresh vegetable juices are. Fresh vegetable juices are the quickest way I know of getting vitamins, minerals and phytonutrients into my body. Because the juice doesn't need to go through the normal digestive process, you get all these nutrients while expending very little energy, unlike eating solid food. Since I've started juicing I've cut way back on the amount of coffee I consume, because I'm getting that uplifting and energizing buzz from the juice instead. And fresh vegetable juice has an alkaline effect on the body, unlike coffee which is turns the body more acidic. Read more »

Kombucha tea

Kombucha is a tart and refreshing fermented beverage with a taste reminiscent of apple cider. It is loaded with beneficial yeast and bacteria that will help re-establish your healthy gut bacteria. In fact the weird, gel-like kombucha culture that resembles a jellyfish, is called a SCOBY. That's an acronym for Symbiotic Culture Of Bacteria and Yeast. Kombucha is an ancient, home-made folk remedy. It was very popular in Russia and Eastern Asia. It was reportedly used by the Chinese 2,000 years ago. In the early 1950s Russian scientists did quite a bit of research into the beneficial properties of kombucha with respect to treating cancer after finding that there was an extremely low incidence of cancer among the people of certain regions, even though pollution and environmental toxins in those regions were so bad the trees and fish were dying. The scientists were doing a really thorough study of the food that was consumed and other reasonable habits these people […] Read more »

Raw Sesame Tahini

I think this is a better way to make raw sesame tahini than my previous raw tahini recipe. It is very close, in both taste, texture and consistency, to ‘normal' tahini, and it will keep for much longer too. It takes a longer to make, but only requires a bit more effort since most of that extra time is dehydrating the sesame seeds. Considering you can make a larger batch at a time, because it will keep for longer, I think it's well worth the extra effort. Sesame seeds are very high in calcium, but the problem with eating them whole is they often pass right through your digestive tract without being assimilated at all. Tahini (ground sesame paste) is a great way to consume sesame seeds because it's so much easier to digest and assimilate. Normally the sesame tahini you find in stores is not raw. The sesame seeds have been toasted prior to making the tahini. I've found […] Read more »

Apple Cider Vinegar Apple Juice Tonic

Apple cider vinegar is so good for you, and has so many health benefits (read more about the benefits of apple cider vinegar)  that I recommend everyone incorporate it into their daily routine. It's one of the quickest, simplest things you can do, but the results can be tremendous. There are entire books written on the benefits of ACV (Apple Cider Vinegar), it seems to help with nearly everything that ails us human beings. But if, like me, you don't particularly like the smell and/or taste of vinegar, or you want something that even kids will like, try this ACV tonic. The cider vinegar makes the apple juice just slightly more tart, it's barely noticeable. I've got a very acute sense of smell, I hate the smell of vinegar and I didn't even detect it. Freshly squeezed organic apple juice is the best, of course. But if you don't have access to a juicer, or fresh juice, be sure to […] Read more »

Raw Vegan Ice Cream: Banana Maple Walnut

Who doesn't love ice cream? But with all the sugar, and additives and pasteurized milk, it's not the healthiest of desserts, unless… you make your own non dairy, non soy, raw vegan ice cream. It's healthy, delicious, and it only takes 10 or 15 minutes to make. A great way to deal with ripe bananas is to peel them and freeze them. I just put them into freezer bags, about 4 bananas per bag, tie the end shut and put them in the freezer so they lie flat. When I find bananas on sale I buy lots, or I order a whole box from the organic wholesalers. They will always get ripe faster than I can use them, but as they do, it's easy to freeze them. Then you always have them on hand to use in smoothies or quick non dairy vegan ice cream any time you want. Read more »

Roasted Sweet Potato with Rosemary & Orange

Roasting sweet potatoes really brings out their natural sweetness and almost caramelizes them and the addition of orange juice, mandarin slices and fresh rosemary works with the flavor of the sweet potatoes to create a subtle but very tasty dish. It's great served warm or cold the next day. It's really filling too, I'll often have just this and a big salad. In New Zealand, sweet potatoes are commonly called kumara, and they were brought here by the first settlers, the Maori for whom they were an important staple crop. They come in a variety of different colors, which all have slightly different flavors, but any kind can be used for this recipe. Read more »