Banana Cream Pie

February 11th, 2008 | by Ingrid | Posted in Desserts

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PREP: 15 Minutes TOTAL: 25 Minutes 
SERVES 8

 

The crust for this recipe is sweet, but not overly sweet. Making this pie is a pleasure for the senses. When peeling open and slicing this fruit, the air is perfumed with the lovely scent of fresh organic bananas, while the taste buds anticipate the creamy end result.

Sweet Crust: 

1 cup walnut¾ cup dried apricots,
¼ [2-3] dates or raisins
1/3 cup agave

Cream Filling:

1 cup cashews
2 bananas
½ vanilla bean
1 tbsp phylum husk powder, optional

Topping:

2-3 bananas, cut into ½ inch rounds 

For sweet crust:

Place the first four ingredients in the food process and process to a moist meal. While the processor is running slowly pour in the agave until the mixture turns into a ball.

For cream filling:

Place all ingredients into a blender and blend until smooth.

For topping:

Cut bananas into ½ inch rounds

Press sweet crust into 9-inch pie dish to form pie crust. Next pour the cream pilling into the sweet piecrust. Top with sliced banana in a circular pattern for a pretty presentation.

This pie can be serve at room temperature or chilled.

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Tools

  • Food Processor
  • Vita Mix, Blender
  • Knife
  • 9 inch round glass pie dish



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Wheat Grass

February 6th, 2008 | by Ingrid | Posted in Drinks | Smoothies, Super Foods

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Yes, it is grass, generally grown in indoor flats for making juice and yes, people actually drink it. The juice extracted from the young blades of this super food detoxifier is one of the best sources of living chlorophyll available. Chlorophyll is the basis of all plant life, the “blood of plants”. Another exciting piece of information about chlorophyll, it is the first product of light containing more light energy than any other element.

More exciting news about wheat grass:

  • easily digest with little energy
  • high in enzymes
  • neutralizes toxins in the body
  • helps purify the liver
  • can be used inside and outside the body as a healer

    • …. this is only 5 out of approximately 40 benefits.

Wheat grass is packed with high concentrated amounts of:

Amino Acids | Beta Carotene | Chlorophyll | Calcium | Iron | Lecithin | Magnesium | Phosphorus | Potassium | Protein | Vitamin A | Vitamin B5 [Pantothenic Acid] | Vitamin B12 | Vitamin C | Vitamin E | Vitamin K

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Serious wheat grass aficionados grow flats of it and juice their own at home.

You could very well head to your nearest juice bar and get a shot of it however, growing flats of wheat grass is very simple, it’s as easy as sprouting. In fact that is essentially the process, we are germinating or sprouting seeds with adequate water and moisture. It takes approximately 6 - 10 days from seed to harvest. I stumble upon this site, The Wheat Grass Grower’s Guide, dedicated to wheat grass; full of information with in-depth instructions on how to grow it.

Once you’ve got a crop of home grown grass from 6 inches tall or more it is ready to harvest. Cut grass just above the soil then take a bunch and run through a wheat grass juicer. Fresh is best so cut just prior to juicing. It is recommended to go slow, drinking low doses when starting out, as little as 1 fluid ounce = 1/8 cup = 30 ml, and gradually increasing up to 1 -2 ounces per day, or possibly more.

Wheat grass has a sweet, yet intense distinctly grassy taste. If drinking a shot of it is too intense try mellowing the intense taste by mixing it with other vegetables juices, such as carrot. It tastes great mixed with apple juice too.

Growing and making your very own rejuvenating super food green drink is one of the best things you can do for your health. Visit Natural Living Cuisine Store and shop for organic wheat grass seeds, trays or a juicer.

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Cauliflower Olive Entrée

January 22nd, 2008 | by Ingrid | Posted in Dressings | Vinaigrette, Entree

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PREP: 20 Minutes TOTAL: 25 Minutes

SERVES: 4

Each bit of this simple straightforward dish offers a different flavor and sensation. Crunchy cauliflower, soft salty olive and chewy spinach mingle together in zingy vinaigrette.

When preparing this recipe I like to be very tactile with the ingredients breaking the cauliflower and olives into small pieces by hand. I find it gives more control in keeping the size of the cauliflower small but not too small or gain like to get a nice bit and crunch.

Click here for instructions to prepare French Red Vinaigrette. Set aside vinaigrette until ready to use.

  • 1 head [about 4-5 cups] cauliflower, curd head broken and stalk cut into small pieces
    8 oz jar green pitted olives, broken into small pieces
    1 bunch spinach, washed and dried

    Wash and dry spinach, set aside.

    Rinse cauliflower and separate stalks from base of cauliflower and place in a large bowl. Working over the large bowl break cauliflower head from its stalk into small piece, reserving stalks. Cut stalks into small pieces and add to bowl.

    Drain green pitted olives breaking each olive into small pieces over the bowl of cauliflower.

    Take reserved vinaigrette pouring half of it, about 1/2 cup, over cauliflower-olive mixture. Serve immediately or marinate for 1/2 hour.

    Arrange spinach leaves on plates, spoon cauliflower and olive over spinach, offer remaining vinaigrette and enjoy.

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    Tools for This Recipe

     

    • Knife
    • Cutting board
    • Large Bowl
    • Salad Spinner
    • Food Processor, optional

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    French Red Vinaigrette

    January 21st, 2008 | by Ingrid | Posted in Dressings | Vinaigrette

    french-red-vinaigrette.JPG

    PREP: 5 Minutes TOTAL: 5 Minutes

    YEILDS: 1 cup

    Most typical classic French dressing, more appropriately known as a vinaigrette in France, contain a base of olive oil, vinegar or lemon juice and contain garlic, pepper, mustard, salt, and sweetener. There are different versions of this tangy French vinaigrette with ingredients differing depending on taste.

    In this recipe I’ve used limes in place of vinegar or lemon and added paprika and cayenne pepper for a subtle spicy kick and to give it a nice red color. This vinaigrette is wonderful with vegetable salads, as a marinade or dip.

  • 3/4 cup olive oil
    1/4 cup [about 1] lime or lemon juice
    1 clove garlic, finely chop if using a jar to blend
    1 tablespoon agave, raw honey or a pinch of stevia
    3/4 teaspoon sea salt
    1/2 teaspoon dry mustard
    1/2 teaspoon pepper
    1/2 teaspoon paprika
    1/2 teaspoon cayenne

    Put all ingredients in a blender and blend well. Another option is to put all ingredients in a jar with a screw-top lid. Cover jar with lid and shake vigorously to blend well.

    Refrigerate until ready to use. It keeps for about one week. Mix or shake well before serving.

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    Tools for This Recipe

    • Knife
    • Cutting board
    • Measuring spoons and cup
    • Blender or Food Processor

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