lemon – StyleNectar

Food, Health, Nutrition & Wellness, Nutrition & Beauty

Lemon Drop Coconut Snowballs

Lemon Drop Coconut Snowballs are delish little bites of bliss! Enjoy for snack, holiday party dessert, or pre/post workout boost. I served them at my recent Manifesting Your Deepest Heart’s Desire Yoga Workshop… always a hit. Without further ado let’s get to the recipe…

Lemon Drop Coconut Snowballs (makes approximately 24 snowballs)

2 cups raw Cashews
2 cups unsweetened flaked coconut separated into 1 1/2 c & 1/2 c)
3 Tbsp fresh lemon juice
3 rounded Tbsp (or to taste) raw honey or maple syrup
1 1/2 tsp vanilla powder or extract
2-3 Tbsp coconut oil
3 tbsp lemon zest

Place cashews, 1 1/2 cups coconut, lemon juice, honey, coconut oil and vanilla in food processor and pulse until mixture is sticky when pressed together (for a little more texture) or until a sticky mound forms (for a smoother texture). Remove and form into small balls. Combine the leftover 1/2 cup unsweetened coconut and 3 tbsp lemon zest by fluffing with a fork. Roll balls in mixture to coat. Place balls in freezer or fridge to set. Serve directly out of freezer or fridge for more bite, or allow to soften at room temperature for a moist, chewy texture. Store leftovers in fridge/freezer in tightly closed container. Please note: measurements are fairly flexible so feel free to play around according to your taste/texture preferences. Enjoy!

Do you have a favorite vegan or raw vegan recipe? Have you ever considered a vegan or raw vegan lifestyle? Share any questions and/or comments you have below!

Live Beautifully

Stay Well,

Juliane

email today to set up Holistic Life & Wellness Coaching,

or a Private or Corporate Yoga Program

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

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Food, Health, Nutrition & Wellness, Style

Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream

These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream! Alas, proceed I must and, fortunately, their sheer memory has already made things easier…

Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream. Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor. Joy to the World!

The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible. Since he loved it so much it was a necessity to recreate a raw vegan version. Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER! Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not. Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!

Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream. However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception. Vanilla Bean Ice-cream is a dream all in itself too! Clouds of pure heaven. And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations! Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.

This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!

Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)

(Makes 2 tartelettes)

INGREDIENTS

Raw Vegan Pear Tartelette, Crust & Crumb Topping

3 Pears, peeled and thinly sliced (1/8")
1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
3/4 cup dates, pitted
1 t vanilla powder
1 1/2 – 2 T water
3 T extra virgin coconut oil
2-3 drops lemon essential oil (edible grade only)
3/4 t himalayan salt
1/4 cup soaked/sprouted/dehydrated walnuts
2 T raw coconut crystals

Raw Vegan Caramel Filling

1 cup raw cashews soaked overnight
1/4 cup raw coconut nectar
1/4 cup full fat coconut milk + 1 or 2 T more as needed
pinch himalayan salt
1/2 t vanilla powder
1-2 drops lemon essential oil (edible grade only)

Raw Vegan Dark Chocolate

1/4 cup raw cacao powder
1/4 cup extra virgin coconut oil, melted
1/4 t ceylon cinnamon
pinch of himalayan or celtic sea salt
stevia to taste (I use barely any here)

Raw Vegan Vanilla Bean Ice-Cream

16 oz frozen raw baby thai coconut meat
2-3 frozen super ripe bananas
stevia to taste
1/2 t vanilla powder

METHOD

Dried Pears

Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.

Tartelette Crusts

Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down. Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
Take 1/3 of the above mixture and set it aside for latter use in crumb topping.
Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer. Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.

Crumb Topping

Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.

Caramel

Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin. Place mixture in fridge where it will thicken slightly.

Dark Chocolate

Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside. If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!

Tartelette assembly

Smear a thin layer of the caramel across the bottom of each tart shell.
Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
Sprinkle crumb topping over top.
Set tartes in freezer for 20 minutes to set.
Remove from freezer and drizzle tartes with dark chocolate.
Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
Place back in freezer for final set. Bring to room temperature for 1 hour before serving.
Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream. The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!
Revel with pleasure on a cloud of Sweet Holiday Bliss!

Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version? Share in the comments below for the opportunity to have me recreate it for you!

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Raw Vegan Carrot Cake w Lemon Cashew Cream Cheese Frosting

An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting

This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had… ever, ever, ever! Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting. Sweet decadence that tastes like food fit for the Gods. The stuff dreams and Birthday's are made of…

Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals

Proving once again, we literally can have our (carrot) cake and eat it too… no sacrifices to our tastebuds, health or beauty here! Nope! We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.

Yes, we can have it all!

Please enjoy this little slice of heaven. I made a smaller 6 inch cake with a glass dish I had in the cupboard. I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles. Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand. If you want to make a larger cake just double the recipe. I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange, and lastly, some edible dried rose petals from the very last rose of the season in our garden.

This is my submission to Tinned Tomatoes & Fuss Free Flavours Bookmarked Recipes Challenge and to Ren Behan's & Feedingboys' Simple and in Season.

Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!

Enjoy!

Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting

Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying)

Ingredients

Lemon Cashew "Cream Cheese" Frosting

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep… + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
1/2 lemon peeled, seeded
1/2 tsp vanilla powder
2 Tbsp coconut nectar or to taste (or sub stevia)
pinch of celtic salt
coconut water as needed (or sub water)

Carrot Cake

4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)
1/2 lemon peeled & seeded
2 cups pitted dates
1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)
1 pinky fresh ginger
2 Tbsp coconut nectar (or sub raw honey or maple syrup)
1 tsp cinnamon
1/2 tsp vanilla powder
pinch of celtic salt
Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest*, flaked raw coconut… its up to your imagination!

Method

**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.
Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran).
Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
Frost the entire cake and decorate with your choice of toppings.

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version? Share it below for a chance to have me recreate it for you!

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

Thank you for visiting 🙂

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Food

Valentine’s Day Treats

In honor of Valentine's Day I've revived a few StyleNectar favorites to delight in with our loved ones! Four delicious treats to show your Valentine (and feel free to be your own Valentine!) how very special they (and you!) are. Just click on the names to link up to each recipe and enjoy. All so simple to prepare, the hardest part will be choosing between…

The Silky-smooth, Sweet-tart richness (think cheesecake baby) of Lemon Bavarois with Rasberry Syrup

A gorgeous, layered Sexy Chocolate Covered Strawberry Shake, which combines the sexy super food maca, known for its aphrodisiacal qualities, with decadent chocolate and luscious strawberries.

Fresh, organic berries topped by a luscious, honey-sweetened mousse via the Triple Berry Parfait with Cashew Cream!

Last but not least: the pure, blissful, chocolate decadence of The Happy Shake is sure to please…

Of course the best part is not only are these treats fabulously delicious and phenomenal for you, they'll leave you feeling emotionally uplifted, energized, healthy and beautiful! All the pleasure. None of the guilt. Now that's my kind of Valentine's Day indulgence 🙂

Which treat will you make?

Happy Valentine's Day !

XX

Juliane

Thank you for visiting!

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Food, Health, Nutrition & Wellness

The Essential Ginger Berry Beet

Essential Ginger Berry Beet Juice

This one's for you, Hovermale!

The Essential Ginger Berry Beet is out of this world delish. It heads into the office with my gorgeous husband at least once a week. A juice with this dark, ruby hue is clearly loaded with antioxidants. Check out the powerhouse of bennies in this mouth watering concoction…

Beta-carotene filled, Kidney cleansing Carrots

Blood purifying Beets

Antioxidant laden Blackberries and Raspberries

Mineral and vitamin rich Green Apple

Cellulite zapping, collagen building, liver cleansing, Vitamin C filled Citrus

Metabolism accelerating Jalapeno (yes that's right)

Detoxifying Ginger Root

& Lauric Acid boasting Coconut Water

Remember the words of Mahatma Gandhi, "Chew your juice and drink your food." Digestion starts in the mouth with the enzymes in our saliva. Don't waste this liquid gold by gulping it down in two seconds flat, 'cause believe me, it's so tasty you'll be tempted 🙂

**As for proper food combining, there is more leeway mixing fruits and veg when making a fiber-free juice. That said, there are also those who advise against juicing fruits at all, due to the resulting insulin spike from the sugar in the fruit. (Note: the berries in this juice are in the acid category & extremely low in sugar.) In my experience, I've found the cleaner my body has become (after doing lots of detoxification & commiting to a detoxifying lifestyle) the more freedom I now have with fruit as pertains to food combining, my response to eating more of it, etc. If we want to be purists, we can leave out the berries and orange and take or leave the green apple as it's considered a neutral in the juicing arena (and it's still delicious this way!). Frequently, however, when we first begin juicing, we need recipes which are sweeter tasting to satisfy our taste buds. Eventually we benefit ourselves to enjoy and appreciate the juices which are lower in sugar so we don't cause sugar related health problems as a result of juicing. For all these reasons, I've included mutliple ways to make this juice in the recipe below. However you choose to make it, enjoy the fusion of micronutrients, enzymes and cleansing, beautifying, healthifying deliciousness!

All in the Family, Right to Left: Amazing Greens, Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

My hubby comes home to a spread of fresh, cold-pressed juices & smoothies daily. Because I use a slow, masticating juicer, they retain their nutrients for 72 hours leaving them perfect the next day. Right to Left: Amazing Greens (Recipe coming soon!), Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

Recipe for Essential Ginger Berry Beet Juice (2, 32 oz Servings)

Ingredients (all organic):

1 Lemon, peeled
1 Lime, unpeeled
1 small Orange, peeled (leave out if following a purist approach to proper food combining)
1 Green Apple
Ginger, 1" knob or to taste
Jalapeno, (SO good) small slice to taste & depending on strength of your pepper
8 carrots
1/2 medium beet (If you haven't yet tried beets or haven't yet developed an affinity for them, use just a very small amount -perhaps 1/8 of a small beet- which will blend into the taste of the other ingredients so you don't taste it. From there, you may opt to gradually include a bit more as your palate adjusts to the earthier flavor)
4 to 8 oz. blackberries (leave out if following a purist approach to proper food combining)
4 to 8 oz. raspberries or strawberries (leave out if following a purist approach to proper food combining)
liquid stevia to taste
coconut water or purified water to thin out to desired consistency

Method:

Wash and cut ingredients into sizes small enough to feed into your juicer.
Juice ingredients.
Add coconut water to thin consistency to taste.
Add liquid stevia to sweeten to taste.
Enjoy!

This is my submission to the Root Vegetable No Waste Food Challenge at Turquoise Lemons.

Do you juice? Have you ever tried a juice feast?

Much Love

XO's

Juliane

Visiting wine-making friends in Napa Valley. In front of 400 year old tree in front yard.

Coming soon! Completing our adventures in Napa Valley: Dining at Bouchon, Meadowood & Auberge du Soleil plus 3 divine vineyards…

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Food

Lemon Bavarois with Raspberry Syrup

Lemon Bavarois with Raspberry Syrup. It's supposed to be layered but I goofed my first time making:-)

Silky-smooth

Layers of sweet-tart Lemon Bavarois

Masterfully contrasted between

Dreamy

Velvet ribbons of Raspberry Syrup…

Drooling… Oops, uh, was I in the middle of something? Apologies- I'm back!

Let's just say Lemon Bavarois with Raspberry Syrup from Matthew Kenney's, Everyday Raw Express, is beyond amaze!

This luscious dessert is an example of Mr. Kenney's pure genius in the world of raw vegan cuisine. After all, he wasn't recipient of Food & Wine Magazine's prestigious "America's Best New Chef" award for nothing. This simple-to-prepare recipe has all the rich, vibrant complexity of a traditional gourmet dessert, without all the refined sugar, eggs, butter or flour. And trust me, you won't miss those.

Please enjoy this delicious showcase of Matthew Kenney's philosophy: bringing together culinary art and ultimate nutrition.

Lemon Bavarois with Raspberry Syrup

This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!

Lemon Bavarois with Raspberry Syrup

(Serves 8 – a little goes a long way- it's rich!)

Ingredients:

BAVAROIS

2 cups cashews, soaked
1/2 cup lemon juice (taste as you go, depends on how tart you like it)
2/3 cup raw coconut nectar, maple syrup (grade B), or raw honey (I've updated this from the original recipe, which calls for agave. Cocount nectar is only 10% fructose as compared to agave which is 97%!)
2/3 cup coconut oil, melted
1/2 teaspoon salt
1/4 cup lemon zest (taste as you go, I only used 2 Tbsp)
1 vanilla bean, scraped

RASPBERRY SYRUP

2 cups raspberries
6-8 tbsp maple syrup or agave
2 tbsp lemon zest

GARNISH

2 tbsp orange zest

Method:

Blend cashews, lemon juice and agave in a high-speed blender until smooth. Gradually add coconut oil and remaining ingredients; continue to blend until smooth. Fill Serving dishes (I used 8, 3.5 oz. freezer-safe, juice glasses. Tiny ramekins would work well too.) half full with aproximately half the Bavarois mixture and allow to set in freezer until partially set.
Meanwhile, make Raspberry Syrup by blending all ingredients in a high speed blender until smooth. Pour syrup over partially set Bavarois and top with remaining Bavarois. Return to freezer until set.
Remove from freezer and garnish with orange zest to serve.

**Mine doesn't appear layered because I goofed the 1st time making:-) However, it still tasted amazing!

Lemon Bavarois with Raspberry Syrup

You may also enjoy: Siblings

OR

Cranberry Hot-Pepper Jelly

Food

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Admittadly, I considered posting only the pictures of this luscious dish. It was that delicious, fresh and beautiful. Couldn't it possibly stand alone with no words to accompany?

I'm having SO much fun cooking Raw Vegan Cuisine, learning a ton, working with new ingredients, techniques and tools, making many ingredients by hand… and continuing to feel amazing changes in my spiritual, mental and physical well being.

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue is a recipe by Matthew Kenney, James Beard Award nominated chef and co-founder of the upscale, sexy, award winning raw vegan cuisine restaurant in New York City, Pure Food & Wine. This dish encapsulates what I love about Raw Cuisine: light, intoxicatingly fresh ingredients, bursting with delicious flavors. To be absolutely cliche, it's summertime on a plate.

Enjoy:-)

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Serves 4-6)

Ingredients:

TOMATOES

8 large green tomatoes (green tomatoes are firm & slice easily, I picked a couple with spots of pink blush on the skins, lo & behold they were both beautiful green and red in the centers!)

SWEET TOMATO FONDUE

1/4 cup olive oil
3 cups chopped tomatoes (heirloom if possible)
1/4 cup agave
2 tablespoons fresh lemon juice
2 teaspoons himalayan or celtic sea salt
fresh ground pepper to taste
1/4 cup bail, julienned, plus more for garnish

PISTACHIO RELISH

1 cup pistachios
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon himalayan or celtic sea salt
freshly ground pepper

Method:

TOMATOES Thinly slice tomatoes on a mandoline into 1/4 inch slices.

SWEET TOMATO FONDUE Blend all ingredients except basil in a high-speed blender until smooth. Stir in basil.

PISTACHIO RELISH Pulse all ingredients in a high-speed blender until well combined but still chunky. Season with salt and pepper to taste.

FINISH Alternate layering 3 to 4 tomatoes with Pistachio Relish. Drizzle with Sweet Tomato Fondue, serving remaining Fondue in small bowls alongside with soup spoons. Garnish with more Pistachio Relish and a few pieces of fresh basil. Serve immediately.

Enjoy!

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

You may also enjoy: First Spring Harvest… a cool, zippy refrigerator snack!

Food, Health, Nutrition & Wellness, Philosophy/Meditation/Spirituality

Sweet & Tangy Power Green Juice & My Raw Journey

Sweet & Tangy Power Green Juice

I've begun my Raw journey!

Several years ago I began experimenting as a vegetarian purely out of love for animals. One need only adore a pet of their own for that to turn into compassion for all animals. That's what happened for me. I became unable to hold dually in my conscience, that it's ok to eat one animal so long as I never knew it personally/it came from XYZ species, while simultaneously loving another animal as a member of my family.

I hold no judgement against meat eaters as it's woven into the fabric of our conditioning. We're raised eating, wearing & using animal products in more ways than we probably realize. Even despite my own internal conflicts over the issue, I've waffled back and forth between vegetarian/flexetarian over the years, rationalizing, since my husband was a carnivore, preparing a couple of meat dishes a week, though I'd use only humanely raised/organic products religiously.

Recently, however, after reading several fascinating nutrition books, I learned the amazing benefits of a raw foods vegetarian diet. What we've been conditioned to believe our bodies require nutritionally in order to thrive is quite upside down. A vegetarian/raw foods diet has been linked to a whole host of benefits including greater energy, radiant skin, reduced risk of disease and better digestion. Research and real life experiences have also shown that a person can prevent a body's healthy cells from turning into malignant cancererous cells by consuming mostly a vegetarian, raw food diet of whole, organic foods!

When I shared what I'd learned with Jim, I was thrilled when he decided he too wanted transition to a vegetarian, mostly Raw Vegan food diet. The timing was perfect! After just 2 weeks of phasing ourselves into this new lifestyle, we're already feeling and seeing the results. Jim, for example, is experiencing a much higher level of performance during his boxing workouts!

Uncooking, or eating Raw involves a lot of new techniques and some new tools- though the investment is negligible compared to health related expenses down the road. We'd already been making a delicious green smoothie daily for the past year (yes, we love it that much!) in our Vitamix, so we were off to a fab start. My 1st two equipment investments so far on our Raw journey are my spiralizer, for making vegetable pasta, and a Juicer. Love them both!

Originally, I'd planned to share my Raw Vegan recipe for Pasta Alfredo today, but I've received so many requests for this Power Green Juice that I decided to share it first. Again, this is NOT the same recipe as the green smoothie I've shared previously. Juicing is very different from blending as it immediately delivers a degree of enzymes/nutrition/benefits we'd never actually be able to consume in even one day. Jim and I noticed after our first Power Green Juice we experienced an awesome sustained rush of energy, not unlike what follows a cup of coffee, just without the jitters and subsequent crash.

Please enjoy Sweet & Tangy Power Green Juice. I am thrilled about it, as until now, I've never been able to drink more than a few sips of green juice, from even the best juicing companies. Sweet & Tangy Green Drink has a wonderful tang of ginger and lemon, sweetness from apples & zip from the fennel… and there's something about that fabulous sustained energy rush… it becomes addictive! It's already one of our daily staples.

Sweet & Tangy Power Green Juice

Recipe for Sweet & Tangy Power Green Juice (Serves 2)

Ingredients:

2 collard or kale leaves
3 romaine lettuce leaves
2 handfuls parsley, about 1/2 bunch (or use spinach)
1 cucumber
1/2 fennel bulb (or 1/2 of top portion, ie. the fronds/stems. I get four batches out of 1 fennel this way.)
3 stalks celery
2 green apples, cored
1 lemon, peeled (yellow skin removed)
1 lime
1 1/2" piece of fresh ginger root (I like a lot of ginger, you may want to try w/ a 1" piece first)
A couple squirts of Stevia to sweeten if necessary

Method:

Juice and enjoy!

Sweet & Tangy Power Green Juice

You may also enjoy: Until Next Time Nantucket Part I or Grapefruit, Avocado & Kalamata Salad

Food

Refreshing Summer Panache

Refreshing Summer Panache

This refreshing summer bevy known in France and Italy as a Panache, in England as a Shandy, and in Germany as a Radler, is a lovely fusion of pale ale and sparkling lemonade. Simple. Easy. Delicious. For a hot, summer day.

Summer Panache

Pale ale
San Pellegrino sparkling water
Fresh lemon juice
Sugar

Combine equal parts chilled Pale Ale and San Pellegrino in a tall glass. Add freshly squeezed lemon and sugar to taste. Stir to combine. (Alternatively, substitute a french style lemonade for the Pellegrino, fresh lemon juice & sugar. It just happened I had the latter 3 ingredients on hand. And it was delicious!)

PS. Adding grenadine to the mix makes a Monaco!

What is your favorite refreshing summer bevy?

Food

Better Green Tea Boost

Are any of you green tea guzzlers like me?

The good news is that green tea is delicious and full of antioxidants. The not so hot news is our bodies can't actually absorb most of the antioxidants… unless that is, you add a squeeze of lemon to your pot of tea! Vitamin C dramatically increases the amount of catechins available for the body to absorb (from 20% to 80%).

As an added bonus, I've discovered the lemon juice actually bleaches the tea. (I add the lemon plus a few drops of liquid stevia to the loose tea at the bottom of a french press before pouring in the hot water.) Far less staining of your pearly whites!

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