It’s energizing, refreshing and packed with nutrients! This is the perfect “fast food” before or after a yoga class, or even as a time-saving breakfast. You could also add water to this if you would prefer to drink it as a smoothie. Ingredients: 3 ripe bananas 1 cup frozen raspberries 2 tablespoons raw carob powder 1 teaspoon raw maca powder 1/2 of a vanilla bean *Blueberry garnish optional Directions: Add all ingredients to Vitamix, blend, grab a spoon and enjoy!
This is what I ate for dinner tonight. It’s simple, fresh and full of enzymes. It makes a great meal or a nice side dish to share with family and friends. Please note: I only use fresh whole raw foods in this recipe. Feel free to add more or less of any ingredient based on your personal taste. There is no salt or other condiments added to this recipe. Ingredients: -Cauliflower “rice” (See recipe) -One diced avocado -1-2 chopped Roma tomatoes -1/4 cup finely chopped fresh cilantro -1/2 small red onion finely chopped. -1/2 of a fresh lime Directions: Squeeze the juice of the lime into the bowl of cauliflower rice and blend. Add the rest of the ingredients, gently tossing so all ingredients are evenly blended. Serve and enjoy! For more inspiration, connect with The Organic Housewife on Facebook!
You can impress guests in literally one minute with a raw, grain-free alternative to rice. All you need is a head of fresh cauliflower and a food processor. Here’s what I did: I cut the head of cauliflower into large pieces and then added half to my 14 cup food processor. I alternated between the pulse button and the on button until the cauliflower appeared to have a rice-like consistency. After putting it in the bowl, I did the same thing with the other half. I prefer to process smaller amounts at a time to ensure an even consistency in the “rice”. As far as consuming it goes, I like to eat it raw with other veggies. I’ll share that recipe in another post. You can even use the “rice” to make your own sushi or use it as a side for another dish you have planned. If you prefer to cook it, you can use it as a rice-alternative in a stir fry or soup. Enjoy! This is the food processor that I used: Be sure to connect with me on Facebook for even more inspiration!
These are so easy and fun to make! I’ll bet you can whip them together in just 15 minutes too. I did. Here’s what you’ll need: INGREDIENTS: 12 Pitted Medjool Dates (Fresh or dehydrated dates that have been soaked in water for 20-30 minutes) 1/2 Cup Dehydrated Strawberries 2 Tablespoons Raw Carob Powder Small Bowl of Shredded Coconut For Coating Directions: Add pitted dates, strawberries and carob powder to food processor and blend well. Grab small globs of batter and roll each one into a ball. You can make them any size you wish. The smaller you make them, the more cookies you’ll have to share. Flatten the ball between your palms to create cookies and then dip into bowl of coconut to coat each side. You may want to moisten your fingers with water to dampen each cookie if you need help making sure the coconut sticks well. This recipe will make approximately 10 small cookies. Place in fridge for a couple of hours and then serve. You can also store them in the freezer. For more inspiration, follow The Organic Housewife on Facebook!
It’s raw. It’s vegan. It’s gluten free. More importantly, it’s delicious! Growing up, I was always looked forward to my grandmother’s apple pie during the Holidays. Now that I’m raw, I can still get my fix. It’s easy, sweet and nutritious energy! Ingredients: 2 Gala Apples 7 Pitted Medjool Dates 1 Teaspoon Maca 1/2 Teasoon Cinnamon Directions: Chop, mix and enjoy!
As a life-long pasta lover, the recent discovery of the spiral slicer has changed my world forever!!! In less time than it takes to boil angel hair, you can have fresh, enzyme-rich vegetable “spaghetti” without even turning on the stove. If you are tired of the typical salad, I encourage you to get your hands on this awesome invention. When you do, be sure to try this cucumber spaghetti salad that I just made. It’s perfect on a hot day when you just don’t feel like cooking. Cucumber Spaghetti Salad (One Serving) 1/2 cucumber (spiral sliced) 7 cherry tomatoes (cut into halves 7 fresh basil leaves (chopped) lemon juice from 1/4 of a lemon Directions: Add cucumber, tomatoes and basil to a bowl, squeeze the lemon juice onto ingredients, let marinate for 20 minutes and eat! Purchase spiral slicer:
In an attempt to satisfy my ongoing pizza craving, I was suddenly inspired yesterday while getting ready to leave the house to teach a couple of yoga classes. Since it is best for the digestive process to be complete before practicing yoga, I figured something that is easy to digest would be the best choice. This is what I came up with. It was so yummy! Ingredients: One Cucumber (Sliced) Fresh basil (One leaf for each cucumber) Cherry tomatoes (Sliced in halves) Nutritional yeast (Don’t be afraid. It has a nice cheesy flavor.)
With all the photos saturating Facebook of elaborately constructed masterpieces of fruit that resemble birthday cakes, I decided to try it for myself. Today is my sister’s birthday so I figured it was the perfect time to experiment with an easy, small, personal-sized version just for her! What I used for fruit: Watermelon Cantaloupe Strawberries Blueberries Other tools: Knife Drinking glass Tooth picks Vegetable cutters (to make pretty shapes) To start, I cut a watermelon in half and then pressed a glass cup upside down, pressing into the watermelon to create the round shape. After that I cut a larger circle around that and then sliced the bottom of the watermelon to create a bottom. From there it was easier to slice along the smaller circle to create the cake “body”. For the candles, I simply added blueberries to a toothpick, leaving space at the bottom to press into the “cake”. I also left space at the top to add the “flame”. To create the flame, I cut the cantaloupe into long slices and used a knife to cut out a tear shape from the very tip of the fruit. After cutting it out, I used the knife to do more carving to create the flame shape. To create the strawberry and cantaloupe flowers (also secured with toothpicks), I purchased vegetable cutters that look like miniature metal cookie cutters. To view to tools I used, simply refer to the list of “other tools” and click on the link. That’s all. It took me less than an hour to do this! Experiment, have fun and post photos of your own birthday fruit creation on my Facebook page, The Organic Housewife.
Looking for something simple and easy to literally throw together in a pinch? These wraps are so easy and are popular with kids and grown-ups alike. They are great to pack in the cooler to take to the beach or work, or even in your child’s lunchbox. Best of all, they are delicious! Recently, I made these for a party and there wasn’t one left over. What you’ll need: -Brown Rice Wraps (I used Food For Life brand. You can find them in the freezer section of your local grocery store or health food market). -Nut butter or seed butter (For this particular batch I used organic peanut butter because I knew many peanut butter fans would be attending the party. I have also used almond butter and sunflower seed butter in the past. Both work very well). -Fruit (I used blueberries because I happen to have a bush outside my house filled with them. Use what’s in season if possible. Strawberries work very well. So do sliced apples or pears. I’ve even used spinach!) Directions: Let the package of wraps sit on the counter for about 10 minutes. They thaw out fairly quickly. Spread a thin layer of nut or seed butter from one end to the other, especially down the center. You do not need to cover the entire wrap. I like to place the fruit in a straight line down the center of the wrap, which will help prevent fruit from escaping later and make rolling easier. Next, roll the wrap slowly and carefully to prevent the wrap from breaking. I like to roll fairly tight as well. There is an art to rolling these wraps and you will find what works best for you. After the wrap is rolled, you can serve it as is or cut it into halves, or even thirds as I did. I recommend toothpicks if the wraps will not be eaten immediately, to prevent them from unraveling. Please let me know what you think! And be sure to check out my other recipes. Enjoy!
Summer parties were made for this super refreshing rawktail! Watermelon is naturally cooling to the body so it is the perfect way to help guests chill on a hot summer day. It’s so easy to create this drink that you don’t need to wait for company to show up. I purposefully served this at my sister’s spa-themed bridal shower to guests as soon as they arrived. Watermelon digests quickly in the body and is best on an empty stomach to prevent fermentation and/or stomach upset. By all means, don’t wait for a party to pull out the blender! It’s also the perfect nutrient-dense liquid meal on the go. It’s rich in vitamin C, potassium and packed with B vitamins. I love to make a batch in the morning to sip while getting ready to leave the house. Whatever is leftover, I pour into my portable glass bottle and take it to go! What you’ll need: Watermelon Ice (optional and helpful to add if waiting for guests to arrive) Vitamix Blender (or other) Plastic wine glasses (or use the real thing) Directions: Add as much watermelon as desired to Vitamix and blend until completely smooth. Pour and serve. As a fun garnish, you can also cut small watermelon wedges and press them gently into the rim of the glass. I would recommend adding the garnish before pouring. Enjoy!