Archives for the month of: October, 2011

 

“Bosco Verticale (Vertical Forest) is a project for metropolitan reforestation that contributes to the regeneration of the environment and urban biodiversity without the implication of expanding the city upon the territory. Bosco Verticale is a model of vertical densification of nature within the city.”

This is a recipe that I simply adore. Dark leafy greens, especially kale, are one of those things that my body just craves when it doesn’t have enough of it. I’ll eat kale strait off the stem, however, that’s not the case with everyone and I’ve found it all depends on the preparation to make it delicious. I usually make this or a variation of it at least bi-weekly, and have shared the recipe with many people, ranging from hamburger lovers to raw food enthusiasts, all who savor and enjoy it. I will take pictures next time and upload them to this post, but in the time being…

 

Quinoa Kale Salad

1 cup dry quinoa

2 cup water

pinch of salt

Bring the water to a boil in a pot. Add the quinoa and salt and stir. Return to a boil, cover, and reduce heat to low. Simmer 15, check to make sure all water is absorbed, remove from heat and leave covered until needed (the warm quinoa will help wilt the kale when tossed all together). While quinoa is cooking, chop up the following to desired size and combine in extra large mixing bowl:

1 bundle green or red kale (may sub spinach for this), remove ribs

1 large bundle Dino/Lacinato Kale, remove ribs

6-7 leaves of red cabbage, shredded or finely chopped

1/4 cup finely chopped sweet onion

*variations: add sliced red pepper, flat leaf parsley, omit the cabbage, add some spinach.

When the quinoa is ready, add it to the kale, making sure to toss it well right away while it’s still warm because this will slightly wilt the kale. If you haven’t already, make and add the dressing:

 

Creamy Cashew Dressing

1 cup soaked raw cashews (soak at least 1 hour)

4 Tbsp raw tahini

2-3 cloves of garlic

5 Tbsp nutritional yeast

1 lemon, juiced

1 Tbsp cider vinegar

1 heaping Tbsp virgin coconut oil

1 1/2- 2 cups water (start with less and add more to thin)

1-2 tsp pink salt

Nama Shoyu and cayenne to taste (optional)

*variations: use soaked macadamia nuts instead of cashews, add a handful of fresh herbs (parsley, or basil), add some young coconut meat.

Combine all ingredients in blender or food processor and blend/pulse until extra smooth and creamy. This may take a minute or more depending on the quality of your machines. Adjust seasoning to taste.

 

 

 

 

 

Just want to share with you this excellent site since I mentioned it in my last post and feel that it deserves it’s own: YumUniverse “resources that inspire and plant-based recipes that wow” and they do! Inspired by this culinary resource…check it out.

If you haven’t discovered the benefits of probiotics yet, there’s no time like the present! Kefir is most commonly made out of dairy products, which doesn’t suit my idea of optimum health. However, more alternatives keep appearing on the market, like this one by inner-eco. Young coconut water alone is an amazing superfood that is already packed with enzymes, electrolytes, potassium, magnesium, amino acids… not to mention having a similar pH as our blood! When coconut water is then fermented, using beneficial probiotics that digest the natural sugars, the resulting liquid becomes a powerhouse of live, life-enhancing cultures that aid in digestion and in supporting our inner ecosystems. I love it! Drinking at least 1/4-1/2 cup daily. The inner-eco wild berry flavor has won my taste buds over, although all three are equally refreshing.

Considering the fact that I like to make things from scratch, and that I fly through bottles of this glorious stuff, I am now committed to make my own coconut kefir. I’ve found an easy and wonderfully described and displayed recipe here at YumUniverse, along with great informations about the benefits of nondairy coconut kefir such as:

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It stops your cravings for sugar.
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It aids digestion of all foods
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It has a tonifying affect on the intestines and flattens the abdomen
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It appears to cleanse the liver. In Chinese medicine, the liver rules the skin, eyes, and joints. Coconut water kefir eases aches and joint pains. Many people report having a prettier complexion. They experience the brown liver spots on the skin fading away and skin tags, moles, or warts drying up and disappearing. Vision also improves.
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It contains high levels of valuable minerals, including potassium, natural sodium, and chloride, which explains why the hair, skin and nails become stronger and have a prettier shine.
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It appears to have a beneficial, cleansing effect on the endocrine system (adrenals, thyroid, pituitary, ovaries). Women find that their periods are cleaner and healthier; some who had experienced early menopause have found this important monthly cleansing returning again.
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It increases energy and gives you an overall feeling of good health.
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Raw Beet Borscht With Cashew Sour Cream

1 c beet juice (approx. 2 beets)

1 c carrot juice (approx. 4-6 carrots)

juice of 1 lemon (peel and toss in juicer)

1 avocado

1 green onion

½-1 clove garlic

2-3 sprigs fresh dill.

Combine all ingredients in a blender and process until smooth. Serve in bowl, with shredded apple and/or cabbage and/or micro greens and fresh dill, topped with sour cream.

Cashew Sour Cream

2 c soaked cashews

1 c Thai young coconut meat (optional)

1 tsp – 1 Tbsp raw apple cider vinegar

1 tsp mellow miso

1 tsp Himalayan or celtic salt

Cayenne to taste (optional)

Nama Shoyu to taste (optional)

Soak cashews for at least 1 hour. Overnight is fine too. Combine ingredients in blender and add water to help turn. Mixture should be thick, so add a little at a time. Process until extra creamy. Adjust cider vinegar, miso, salt and seasoning to taste.