Homemade

Easy Potato Knishes

2012-01-13T18:20:00.000-05:00

This is by far the easiest and quickest way to make potato knishes! They were such a big hit the first time I made them that I had to share this recipe with you...the filling in these is a mixture of steamed potato, fried onions and all kinds of spices, but you can add your favorite ingredients such as sweet potato, spinach and mushrooms.

The photos below tell the story...use any kind of tortilla you like, regular or whole wheat (healthier), mayonnaise (I prefer homemade) mustard or your favorite spread.

Preheat oven to 350 degrees while preparing your knishes. When ready, bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp. Let cool before eating. Serve them whole or slice for hors d'oeuvoures.

Hope you enjoy!

Vegan Latkes

2011-12-20T14:15:00.000-05:00

Every year I make Latkes (potato pancakes) for Chanukah. This year I tried a no-egg recipe and prepared 3 different kinds - plain potato, with sweet potato, and with zucchini.

Easiest way is to split the the basic potato mixture from the recipe below into 3 bowls and add a cup of shredded zucchini to one and a cup of shredded sweet potato to the other, making them even more delicious and festive.

Ingredients for basic potato latkes:

(Feeds approximately 5-7 people)

10 medium potatos, peeled and grated
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/2 cup all-purpose flour
1 teaspoon baking powder
Garlic powder, salt, pepper - optional
Canola oil, for frying

Steps:

In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.

Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, keep warm in the oven until all pancakes are cooked.

It's real yummy with Homemade Applesauce or Tofutti Sour Cream found at most supermarkets or Whole Foods.

You can either make applesauce fresh, by peeling a few apples and mixing with honey, cinnamon, nutmeg, vanilla, in a blender or food processor, or steam the apples for a few minutes to get real soft, mix with spices and refrigerate until cool.

Enjoy the Holidays!

Baba Ghanoush - easy and quick

2011-07-27T19:00:00.011-04:00

Baba Ghanoush is a tasty Middleastern dish that has become quite popular here in the U.S. It's made with eggplant, most often baked or broiled, mashed and mixed with olive oil and various spices, usually eaten as a dip with Pita Bread.

It's a delicious and easy treat to make, and I found a way to make it even easier!

Instead of broiling or baking the eggplant, and then scraping the inside from the skin which is real messy and time consuming, steam the eggplant instead!

Ingredients:

1 large eggplant, peeled

1 tsp extra virgin olive oil

1 tsp tahini

1 tsp ume plum vinegar

1 tsp lemon/lime

1 tsp powdered garlic or one clove

1/2 tsp cumin

Dash of pepper

Peel and chop eggplant in pieces, steam on high until water boils, shut off and leave it for a few minutes to get a little softer. Put in the food processor (or mash by hand) along with all ingredients and turn it on for a few seconds. Using a spatula, scrape the sides of the food processor and turn it on again, only for a few seconds, so it doesn't get too 'mushy'.

Scoop it out and refrigerate in a closed tupperware. Serve with pita bread, chips, or sliced vegetables.

Hope you enjoy!

Tomato-Basil Salad

2011-06-30T22:30:00.004-04:00

Here's a recent favorite dish of mine, Tomato-Basil salad. It's a very simple recipe, but there's just something about the combination of flavors that's absolutely divine!

Ingredients:

Vine-ripe tomatoes - chopped

Fresh basil leaves - chopped

Extra-virgin olive oil

Ume plum vinegar or balsamic vinegar

Measurements are up to you, depending on how many you are serving and your personal taste. Make it ahead and marinate for several hours.

This salad is perfect on it's own, in a pita with hummus, or mixed with quinoa, pasta or rice.

Hope you try it.

Wishing you blessings and excellent health!

A Modest Herb Garden

2011-06-14T15:00:00.015-04:00

To make your food and drinks more flavorful, I'd like to recommend investing a small amount of time and money to start a small Herb garden inside or outside your home.

It takes just a little bit of space, and the plants are available for just a few dollars in places like Home Depot, Whole Foods, Supermarkets and nurseries. All you really need are a few pots, some earth and a space to put them.

Our herb garden is right outside the front door which is very convenient every time I want to add parsely to the hummus, mint and lemon balm to my drinks, shakes and salads, oregano and basil to the tomato sauce or salads, and thyme for some tea.

There are hundreds of dishes to add these herbs to, and it is not only convenient to have them available at all times instead of buying them every time you need them, it is such a great feeling to water, nurture and enjoy the sights and scents.

These herbs work wonders in the kitchen, but they also enhance our health in unexpected ways. They stimulate the immune system, have anti-inflamatory effects, anti-bacterial properties, help treat respiratory illnesses, are used as diuretics, and so much more!

Here are a few great reasons to start your garden today:

Fresh herbs always available
More flavorful meals
A great way to boost your vitamin intake
Save money
Education for you and your family
Curb Appeal
Share with friends, family, and neighbors
Easy and fun to create and maintain

Start small, even with one plant, and you'll see that you'll be adding to your collection in no time.

* Tip : Put a few buckets outside to collect the rain to water your plants and save on your water bills!

Wishing you excellent health!

Flavored Ice Cubes

2011-06-02T14:15:00.020-04:00

This may sound like a simple idea, but I recently discovered that freezing lemon and lime juice in ice cube trays saves time and energy when it comes to making certain recipes, plus it's great to have for your next cup of tea or hot water!

Freezing the juice from an orange is also a good idea, especially to add to a shake or smoothie, or to put in a glass of red wine for a sangria-like taste!

Freezing herbs like mint can be done as well and is quite practical. I recently planted mint in our garden and began using it in all kinds of drinks and recipes. If you buy mint in a package and don't use it for a while it's very likely to go bad, so to preserve it you can put some leaves in an ice cube tray with water and freeze it. It will be ready for your next cup of tea, hot or cold water, and will make it flavorful and cooler at the same time!

Hope you enjoy!

Delicious Veggie Pasta!

2011-05-31T21:00:00.004-04:00

Close your eyes and picture a mountain of angel hair pasta, tossed with your favorite tomato sauce, pesto sauce, or peanut sauce, piled high on your dinner plate...but instead of white or whole wheat pasta it's raw zucchini pasta!

All you need to make this amazing and delicious treat is about 5 minutes, and a kitchen gadget called the Saladacco Spiralizer. It's very affordable (less than $20), and the best price I found was through Amazon . Do your homework though and shop around online to see if you can do better. It's worth every penny, and you and your kids, friends, and family members will have so much fun creating and eating these beautiful dishes.

Here are a few other spaghetti 'flavors' to try along with zucchini:

carrot, cucumber, squash, radish and beets!

Toss in your favorite sauce, and you have a delicious, satisfying, healthy low-calorie and 'guilt free' meal!

I have seen recipes with other firm vegetables like sweet potatoes, onions, daikons, jicama, parsnip and winter squash, though I haven't tried them out as of yet.

Food texture plays an important part in creating our comfort foods, and the Saladacco Spiralizer brings new texture variations to experiment on vegetables that would traditionally be eaten cooked. It's a great way to eat a wider variety of raw foods which are packed full of vitamins and nutrients.

It also has a function that creates an endless ribbon of connected thin slices to make decorative flowers and borders. Your creativity can make your food as eye-appealing as it is appetizing. Hope you try it soon.

Wishing You Excellent Health!

Minty Lime Watermelon Treat!

2011-05-17T09:06:00.020-04:00

Fruit for breakfast is a great way to start the day, and lately I have been 'addicted' to a blended watermelon drink that includes lime juice and mint. It is so refreshing and delicious, plus quick and easy to make, especially on the go...

It's also a perfect 'pick me up' any time of day.

Blend the following ingredients together:

Pieces of chopped watermelon (remove seeds)
A few mint leaves
Juice from one lime
Chopped ice

Some of the Benefits of Watermelon:

Vitamin A, Vitamin C, Vitamin B6 and Lycopene

Natural diuretic

Low in calories

Made up of approx. 92% water

Enhances Libido

Sweet and delicious!

When it's hot, watermelon drinks are a great replacement for sports drinks which are high in calories. The watermelon hydrates and maintains your energy level more naturally.

Wishing You Excellent Health!

Vegan Nachos

2011-05-09T11:00:00.002-04:00

Last week I decided to create a vegan Mexican lunch for my family in honor of Cinco De Mayo and it was a huge success...here's a photo with all the ingredients:

Unsalted Corn Chips
Mashed Avocado
Black Beans
Chopped Salad
Carmelized Onions and Red Peppers
Hummus
Tofutti Sour Cream
Salsa
Rice and Lentils
Cheezy Hemp Nacho Sauce (recipe available upon request)

Here are a few of the beautiful creations using all the ingredients:

Delicious, filling, healthy and very affordable.

Hope you enjoy!

Veggie Burger and Cauliflower-Corn Salad

2011-05-02T01:00:00.006-04:00

Today I have two treats for you that I think you're going to like... one is an easy and yummy vegetarian burger recipe, and the other is a light and delicious cauliflower-corn salad recipe. I served both for lunch the other day along with vegetable salad and the feedback was 'tasty, filling, and very satisfying'.

Burgers: Makes 8 servings (or 4 really big burgers!)

2 cups black eyed peas
3 slices whole grain bread
1/2 cup parsley
Handful of spinach
One egg (or one tsp egg replacer)
Spices - garlic, cumin, black pepper, Bragg (sea salt optional)
Canola oil (for frying)
Food Processor

Cook beans until soft. Toast bread until hard and crunchy, tear apart and chop it up in food processor. Add beans, parsley, spinach, egg and spices, and mix it all together in the food processor until consistency is good for making the patties.

Separate mixture into 8 and roll into balls. Flatten into patties, heat up oil in large pan, and begin frying. Best to do 4 at a time.

Flip burgers every few minutes and cook until crispy. Make sure to put paper towel on a plate for soaking up the excess oil.

Cauliflower-Corn Salad:

One head cauliflower
One ear of corn
Honey mustard dressing
Juice of whole lemon

Steam cauliflower and corn (you can do it in the same pot together) for about 5 minutes or until soft. Shave off corn kernels. Mash cauliflower with a fork or potato masher (easy when it's soft) and mix in the corn kernels, dressing and lemon juice. Delicious on it's own, as a side dish, or in a pita with salad.

Hope you enjoy!

Mixed Bean Salad Recipe

2011-04-26T21:00:00.006-04:00

This colorful and lively salad is as tasty as it looks! It's healthy, high protein, nutritious, low-fat, high-fiber, and quick and easy to make for a meal, potluck or picnic. It tastes even better after marinating in it's dressing for several hours or overnight, so you can make a large portion and enjoy it for several days.

Ingredients:

Edamame (soy beans)
Black beans
Garbanzo beans
Corn (steamed and shaved from the cob)
Chopped carrots, tomatoes, red peppers
Chopped onion
Chopped parsley
Minced garlic (one clove)
Juice of one lime
Ume plum Vinegar
Olive oil
Fresh black pepper

Looks beautiful served plain or on a bed of lettuce with garnish.

Add your favorite beans, vegetables, nuts and dressings.

Enjoy!

Gotta Love Quinoa!

2011-04-18T16:26:00.015-04:00

I am SO excited! I recently learned that quinoa (pronounced "keen-wha") is kosher for Passover!

I love Quinoa, the taste, the texture, and most especially the nutritional benefits it provides. It is rich in amino acids, with a fluffy, slightly crunchy texture and nutty flavor.

Quinoa was called the "mother grain" by the Incas, although it is not technically a cereal grain like wheat or oats, but has been cultivated and eaten as a cereal for thousands of years by South Americans. Quinoa is the tiny seed of the Chenopodium Quinoa, a leafy plant that is a distant relative of spinach and beets.

It contains all nine essential amino acids and is especially high in lysine, an amino acid that is scarce in most plant foods but is necessary for tissue growth and repair. It is a rich source of calcium as well as magnesium, iron, copper and phosphorous, and to top it off, it’s gluten-free, so those who are sensitive to gluten can enjoy it in its whole state or made into flour, pastas, or breads. Quinoa is also a fabulous source of fiber, iron, vitamin A, and vitamin E.

Quinoa can be eaten as a breakfast food with fresh or dried fruit to provide long-lasting energy and help you breeze through your morning. It's especially good with salad, steamed vegetables, beans, olives, nuts, and can be mixed with anything you love. Best of all it is low in fat and calories!

You can see that it has a great nutritional profile, but what I like best about it is that it’s fast, cooks in about a third of the time it takes for brown rice, which makes it possible to throw together a meal at the last minute and still enjoy a hearty, healthy and filling meal.

To the left is a dish I just prepared for tonight's Seder - it's Quinoa mixed with stir-fried onions, zucchini, sweet potato, carrots and red peppers (chopped very small), cooked with Bragg, sesame oil, garlic and seasoning.

There are literally hundreds of amazing recipes on-line and I'm sure you can create some great ones on your own. Just make sure it is colorful and flavorful!

You can find Quinoa in Whole foods and in most any supermarket.

Hope You Enjoy!

Vegetarian Sloppy Joe

2011-04-12T14:00:00.001-04:00

And now for an easy, filling and healthy vegetarian dish that our son Adam absolutely adores and says tastes just like the real thing...it's a product by Fantastic Foods called "Vegetarian Sloppy Joe" for under $3.00 in Whole Foods (and many other supermarkets).

This recipe serves about 4-5 people and my guess is you and your family will love it. Best of all it will take you only a few minutes to prepare.

To make the recipe, all you need on hand is a can of tomato paste and one teaspoon of oil and you're all set.

I made the Sloppy Joe for dinner recently and served it in a bun, along with tomato slices, lettuce, and sauteed Tofu slices (prepared using a bit of canola oil and some Bragg) and it was delicious!

Make sure you take the excess oil off by putting the tofu slices on paper towel after sauteeing.

This Sloppy Joe recipe tastes yummy with spaghetti as well. You may want to add more paste so the sauce isn't as thick (or spicy). You can add sauteed onions and mushrooms, steamed veggies, or anything else you'd like according to your taste.

There are plenty of great Vegetarian Sloppy Joe recipes on-line that you can make from scratch, but I thought this might be easier, especially for those who don't have as much time.

Hope you enjoy!

Simple Stir-Fry

2011-04-05T10:00:00.009-04:00

Stir-Fry is incredibly easy, affordable, healthy and quick to make, especially if you own a wok (you can also use a big frying pan), and almost any vegetable can be 'thrown' into the mixture!

Can be eaten on its own or with potato, rice, quinoa, or any other grain.

(Before)

Basic Ingredients:

Toasted Sesame Oil
Bragg (Liquid Aminos - in Wholefoods and many other supermarkets)
Shredded cabbage
Shredded carrots
Sliced or chopped zucchini
Chopped celery

Other great veggies to add: Bean sprouts, sweet peas, corn, red pepper, bokchoy, cauliflower, broccoli...

Put all the vegetables in the wok, cook on medium, and mix veggies around. Pour a T-spoon or 2 of the Toasted Sesame Oil all around, and 2 or 3 Tablespoons of Bragg (or other healthy soy sauce-type ingredient), add garlic, pepper, ginger (fresh or powder), and any spices you like. Stir every once in a while. Cooks in about 15-20 minutes. Try not to overcook so the vegetables retain their texture, flavor, and as many vitamins as possible.

(After)

If you want to eat slower and savor each bite, use chopsticks!

Enjoy...

Oriental Cabbage Noodle Salad

2011-03-28T18:00:00.001-04:00

Happy Spring!

Hope this post finds you healthy and feeling good.

I haven't shared in a while but plan to post more often, starting NOW....

This week I created a new salad (a common pastime and hobby of mine) and my family really liked it so I wanted to share it with you.

Easily affordable, very quick to make using a grater or even quicker if you have a food processor with shredding capabilities.

Ingredients:

Shredded cabbage
Shredded carrots
Chopped bokchoy
Chopped red pepper
Chinese (rice) noodles

Dressing:

Lemon juice
Ume plum vinegar (Whole Foods has it, but you can use any vinegar you have)
Bragg
Toasted Sesame oil
Garlic powder
Onion powder
Fresh Ginger or powder

Experiment with the quantities in your dressing depending on your taste. No need for any salt since the ume plum vinegar has some sodium, plus the chinese noodles add extra flavor (and lots of crunch!).

This salad keeps for a few days in the fridge so make a lot and you'll enjoy the leftovers.

It's best to make and dress the salad a few hours before serving, chill in the fridge, and mix the noodles in right before eating it so they don't get soggy.

Hope you enjoy...

The Myth About Protein In Our Diet

2010-07-08T14:00:00.000-04:00

Question: Where do you get your protein?

This is one of the most common questions people ask when they learn that I eat a raw vegan diet.

Nomi Shannon, author of the best selling and amazing raw vegan book "The Raw Gourmet" came up with a wonderful response that I'd like to share with you - she has given me permission to reprint the following:

"Most of us have been raised with the notion that a lot of protein is good for us. The meat and dairy industries depend on that attitude. But, ponder this for a moment: What is the most perfect food for a human being when it needs it most, as a newborn infant? You guessed it- it is mother's milk. There is no other time in the life of a person when growth will be so dramatic.

The infant will triple or quadruple in size in its first year and needs more protein to grow on than at any other time in its entire life span. And just how much protein is in mother's milk? The answer may surprise you. The amount of protein in mother's milk is approximately 2.5 to 3.5%. Compare that to the amount of protein in cows milk at 30%.

A baby cow needs to gain hundreds of pounds of mass in its first year, while it's relatively small brain does not need to grow very much; quite obviously different than the needs of a human baby.

If the amazing growth in the first year of life is perfectly served by the amount of protein in mother's milk, why would any human being ever need more? The answer is, he/she does not need more protein than that.

One of the biggest mistakes in a SAD (Standard American Diet) is the consumption of too much protein. One of the saddest and most dramatic effects of a high protein diet is a negative calcium balance leading to osteoporosis in an older person. Habitual consumption of high protein forces the calcium in the body to act as a buffer to the high acid state created in the digestion of protein. The current medical advice to consume more and more calcium in the form of milk products, oyster shell calcium and over the counter digestive aids such as Tums cannot reverse the calcium loss in the bones due to excess protein consumption. Excess protein robs our bones of the very substance they need to maintain their strength. Osteoporosis is not a disease due to calcium deficiency; it is due to a lifelong consumption of too much protein.

As for a vegetarian, vegan and raw food diet, all the leafy greens and sprouts contain protein. If you are eating lots of fresh raw leafy greens and sprouts, along with a moderate amount of nuts and seeds, there is usually no reason to be concerned about your protein intake.

For those who continue to be concerned or who have higher protein needs, such as athletes and growing children, raw sunflower seeds and raw tahini (sesame seed butter) in particular, are very digestible sources of protein and they are very economical compared to other nuts and seeds. Shakes and dressings made with a tahini base are excellent for people with weak digestion, the ill, the elderly and children. Tahini is not only a good protein source, but it is also high in calcium, good fat and it is alkalizing".

Nomi Shannon, A.K.A. The Raw Gourmet, is the author of the best selling raw vegan book The Raw Gourmet, and co-author of Raw Food Celebrations. In 2008 Nomi was awarded three ‘Best of Raw Awards’ for Best Raw Educator, Favorite Raw Chef and Favorite Raw Book. In 2009’s ‘Best of Raw’, Nomi placed in the top 5 in five categories, her personal favorite being: “funniest raw woman”.

Raw since 1987, Nomi has been featured in Alive magazine, Get Fresh, San Diego North County Times, Galveston News, as well as numerous radio shows. Nomi offers a free online newsletter as well as a free 7 part email class at www.rawgourmet.com.

I truly hope the above explanation helps to clarify the myth of protein in our diet. I personally have not eaten animal protein in over 30 years, have hardly eaten dairy in the last 20, and enjoyed excellent health and energy throughout all these years, including 2 pregancies - one with twins. Benny & I have raised our 3 children on a (mostly) vegan diet and they have also enjoyed optimum health, strong teeth and bones, no illnesses or digestive issues.

As we get older we need to be much more conscious of everything we put in our bodies, especially if we want to be free of disease and pain in later years.

Moderation is key. So is trying new things.

Wishing you wonderful health:
physical, mental, emotional and spiritual!

Veggie Sushi

2010-04-18T12:00:00.004-04:00

While observing a friend make sushi at a party a while ago I was inspired to create my own veggie recipe...it's so easy and fun to make, and a good combination of healthy ingredients is just as tasty (if not tastier!) and filling, without the fish.

I have since made it on at least a 1/2 dozen occasions, for my family, parties and pot lucks, and the feedback is always very positive, so I decided to share the recipe here.

Ingredients:
Roasted Seaweed - each sheet makes 5 pieces

(best value is buying 50 in a bag at an Oriental Food Market)
Brown Rice
Lentils

Thin, matchstick-like pieces of carrots, cucumbers, sprouts

(you can use avocado, red pepper, tomatoes, etc.)

For the sauce blend the following:
2 handfuls of walnuts
2 stalks of celery

1 Tbs lemon/lime juice
1 minced garlic
2 shakes of curry powder

* Optional -Sea Salt

Also use:

Ginger dressing (homemade or from the market)

Bragg (Healthy Soy Sauce substitute)

Cook rice and lentils together - 3/4 cup of brown rice and 1/4 cup lentils to 2 cups water.

When water has boiled, put in rice and lentils on medium low for approx. 20-25 minutes.

Meanwhile, prepare your vegetables and sauce.

When all is ready, mix the sauce with the rice and lentils.

Lay out the Seaweed Sheet on a mat, flat plate or cutting board.

Drop a spoonful of the ginger dressing and spread all around.
Put 2 Tbs of the rice mixture along the edge closest to you, and lay a few pieces of vegetables.

Start rolling it away from you until it's done, and set aside on a plate.
Continue the same with each one and then put the plate full of your rolls in the refrigerator for about 10-15 minutes to 'settle'. (Can be longer, but not shorter than that or they may fall apart when you slice them.)

With a very sharp knife, slice each end of the roll off, and then slice your pieces to about 3/4".

To present your sushi attractively, place on a white tray or plate with space between each piece, decorate with garnish and perhaps a few sprinkles of Soy Sauce.

Tastes extra great dipped in Soy Sauce so have some available in a little bowl on the side. Use your fingers, or some chopsticks, and enjoy!

'Hearty' Treats!

2010-02-06T10:00:00.001-05:00

Valentine's Day is a great opportunity to create 'hearty', healthy, decorative and festive treats for your loved ones.

Below are some fun and easy ideas I've used...

Now is a perfect time to purchase these tools since hearts are everywhere, in every shape and form - Heart shaped cookie cutters and heart shaped ice cube trays.

Find a heart shaped cake mold and try the following:

Cook couscous, quinoa or any grain you want. Make sure it's moist and not dry. Pack it into the cake mold and then put a big flat plate over it and turn it upside down to transfer. Tap a few times in case it sticks and very gently and carefully lift up and your heart shape will pop out like a sandcastle ready to decorate.

Put a heart cookie cutter on top and pour tomato sauce in, lift and you have a beautiful creation. Garnish with parsley and serve.

Slice like pie since it might break up using a spoon and supply extra sauce or dressing.

Spread tomato sauce over the top, put olives in a heart shape cookie cutter, lift, and voila! Decorate with chick peas all around to make a lovely dinner table centerpiece.

Another cute idea using the smaller cookie cutter.

Make a very fine chopped salad with tomatoes, peppers and cucumbers and pack it into the heart shaped mold. Turn it over and transfer onto a flat plate. Then lift and add extra tomatoes around the edges to frame the heart shape and create a healthy and beautiful masterpiece!

Make the nut ball mixture (a recipe you can read in a previous blog post) and pack into the heart shaped ice cube tray. Freeze for an hour, then push out, serve in mini cupcake papers and enjoy.

Make heart shaped orange juice ice cubes and serve with champagne for Mimosas!

or cool your champagne with frozen strawberries, whole or half.

Use large cookie cutters to create Heart Shaped Sandwiches & Heart Shaped Pancakes.

Hope you enjoy creating your own

beautiful heart shaped treats.

Wishing you lots of good eatin' & lovin' !

Keep Your Resolutions Alive...

2010-01-28T20:00:00.000-05:00

Okay, so you made your resolutions on the 1st of January to eat healthier, lose those extra pounds and get in shape, but somehow the 'oomph' is gone and you need some motivation...

Here are a few reminders to help you get back on track, keep up good habits, and be a good example for your family and the people around you:

Drink lots of water - keep a bottle with you at all times.
Fill your refrigerator with an abundance of fruits and vegetables.
Keep your food processor, blender and juicer on your counter and use them!
Take the time to prepare a salad at least once a day.
Cook and prepare food at home as much as possible.
Only eat when you're hungry - listen to your body.
Avoid salt and processed sugars.
Read the ingredients on every single label - know what you are putting into your body.
Try not to eat after 8 or 9 PM.

If you must eat in the evening make a bowl of air popped popcorn, preferably plain...eat an apple, have a frozen banana, peel a grapefruit, make a cup of your favorite tea.

When you're on the go, take along an apple, banana, some grapes, a bag of nuts & raisins (unsalted) and sliced veggies, so you won't be hungry and grab something unhealthy later on.

Keep carrot and celery sticks in your frig. at all times. Buy already prepared or make them yourself (preferable). Keep them in water and they will stay fresh, crispy and tasty. When you feel like snacking they'll be ready for you to have with some hummus, dip, or your favorite dressing.

Buy cereal like puffed corn, puffed wheat and puffed rice that has no salt or sugar. They are great to snack on while watching a movie or going on a long trip. Arrowhead Mills makes a number of different kinds and you can find them at Whole Foods or local supermarkets.

When you go to a party or gathering where everyone brings food to share, treat them to a beautiful fruit or vegetable platter with dip or dressing. That way you will be sure to have something healthy to eat and those around you will appreciate it as well.

Enjoy, and please share this blog with at least 3 people!

No-Bake Make-Ahead Sweet Treat for the Holidays...

2009-12-23T13:00:00.043-05:00

Nut Balls, a mouthful of pure heaven!

Here is all you need to make about 30 of these delicious and nutritious treats:

A Food Processor

2 cups Raisins

6 Pitted Dates

1 cup Unsalted Almonds

1 cup Unsalted Walnuts

1 cup Unsweetened Shredded Coconut

Extra or Alternative ingredients: Dried Cranberries, Vanilla or Rum Extract, Carob or Cocoa Powder, Pecans, Cashews, Sunflower Seeds, Sesame Seeds...

Using the "S Blade" on your Food processor, chop the nuts real small first, then add the raisins and dates.

Keep the food processor going until you see that the mixture is getting sticky and ready to roll into balls.

The coconut can be incorporated in the nutball mixture, or you can roll them around in the coconut to make them look more festive.

Mini Baking Cup Papers are perfect to "house" the nutballs.

I have also discovered that using silicon decorative ice-cube trays are wonderful to use to create beautiful shapes like the ones you see in the photo on the right.

After 'mushing' the mixture into the trays, put them in the freezer for at least an hour or two. They pop out easily once they are frozen.

Enjoy, stay healthy, and have a Happy New Year!

Thanksgiving Ideas

2009-11-24T20:00:00.002-05:00

Just in case you need a few extra ideas for the Holiday, I wanted to share a few yummy & easy recipes that will impress your taste buds as well as your guests...

If you like hummus, try making Pumpkin Flavored Hummus, it is delicious and brings a unique, sweet, Thanksgiving flavor. It's great with veggies, chips or any kind of crackers.

Make a regular batch of hummus (see previous blog about spreads) in the food processor, and then just add about 1/2 small can of pumpkin puree, along with vanilla, cinnamon, nutmeg, and maple syrup. Add more pumpkin or any other spices you need according to your taste.

Around this time of year I add pumpkin flavor to all kinds of recipes...like Pancakes...just add pumpkin puree and spices to your pancake mix, it's delicious! And top it off with Pumpkin Flavored Ice Cream...review the previous blog about how to make banana ice cream and just add pumpkin flavor - this time you need to plan ahead and freeze the pumpkin mixture. Blend or process the pumpkin puree, maple syrup or honey, and spices - cinnamon, nutmeg, vanilla - plus (soaked) dates & walnuts. Best if you freeze the pumpkin mixture in an ice cube tray so you can just pop the squares out when you need them.

Serve the ice cream on top of the pancakes and sprinkle some cinnamon around, as in the photo.

Sweet Potato:
Easiest and tastiest recipe is to steam the sweet potato until soft.
In the food processor mix with raisins and/or dates (soaked in water for 15 minutes) walnuts, cinnamon, nutmeg & vanilla. Add a dash of sea salt if you need to.
* Please note - use about 6 dates per sweet potato.

Make it a day before and serve cold, or heat it up, either way it is divine.

Cranberry Sauce:
Blend 2 cups of fresh cranberries in the juice of 2 fresh squeezed oranges, and throw in a few fresh apple pieces, plus (soaked) dates and walnuts (or pecans). Blend until texture is to your liking. Add some maple syrup if it needs extra sweetening.

This is an amazing combination when eaten along with the sweet potato.

Use an ice cream scooper to display on your plate - create a design with several scoops on your platter and play with the cranberry sauce to make it a beautiful creation...

Have a happy, healthy and wonderful Thanksgiving!

Ice Cream That Loves You Back!

2009-09-17T18:00:00.000-04:00

Recently I gave a demonstration at our local library in Weston, FL of a 'Secret' healthy ice cream recipe that I have been making and perfecting over the years, with frozen bananas as the main ingredient and base of this treat...the best compliment of all was that the many kids that attended kept lining up for 2nds, 3rds, and 4ths of the mini sample cones...that says it all!

We talked about the ingredients found in brand name ice creams, such as Ben & Jerry's, Edy's, Carvel. It was a real eye opener since so many of the ingredients listed are synthetic and difficult to pronounce - not a good sign!

Speaking of which, click here to watch a short and very funny clip of the cartoon characters from "Animaniacs" sing a song called "Be Careful What you Eat".

We touched on some of the many benefits of bananas, such as:

Available all year round, very affordable.
Rich in vitamin B6 and vitamin C.
Excellent source of fiber, magnesium and potassium.
No fat, no sodium, no cholesterol.
Contains three natural sugars - sucrose, fructose and glucose - giving an instant and substantial boost of energy and a perfect substitute for sweets.
Excellent baby food.

And then we made the ice cream...within minutes of putting a mixture of frozen bananas, walnuts and a few drops of vanilla into the food processor, it magically became a delicious, thick, 'scoopable' store-bought-tasting ice cream treat! Tasted like Vanilla-nut flavor...

You can really add any fruit or flavoring you like, including peanut butter (delicious with bananas) carob, and coconut. You can eat it in a cone, cup or bowl. You can even make an ice cream pie with a base of crushed nuts, raisins and dates, the sky's the limit...

I hope you will experiment and perfect your own recipes, and that you comment and let me know about your experience.

Just remember, the ice cream tastes best fresh,
right after you make it...

Enjoy!

Make Your Own Healthy Gourmet Pop Corn

2009-08-02T11:00:00.029-04:00

Do you like snacking on something with a 'crunch' when you are watching a movie, your favorite TV show, or hanging out with friends?

Have you noticed that there are hardly any healthy snacks you can buy in the supermarket that do not include loads of salt and MSG?

I have found that plain ole' popcorn is one of the best snack foods around. It's low in calories, high in fiber - which is good for helping the digestive system to function - and is a perfectly delicious, healthy and nutritious choice for between-meal snacking. It’s not only economical, it’s also fun to eat, plus you can consume a lot and not worry too much about your waistline.

I personally prefer to eat popcorn plain, made in a Hot Air Corn Popper.

It's quite tasty and satisfying.

If you feel like enjoying some extra flavor, however, 'dress it up' with some healthful toppings...

Here are a few suggestions:

Bragg spray (Liquid Aminos - tastes like soy sauce but much healthier with natural sodium) http://www.bragg.com/products/la.html
Lime - slice in half and squeeze over popcorn.
Melt unsalted butter with cinnamon, agave (or honey) vanilla, ginger, nutmeg.
Melt unsalted butter with garlic powder, onion powder, dill, basil, oregano.
Olive oil - drizzled or sprayed.
Sesame oil - drizzled or sprayed.

* If you must add a little salt, make it sea salt.

Benefits:

It's a great snack.
Easily affordable for anyone.
Takes just a few minutes to make.
Easy enough for kids to make.
You don't pay for packaging.
You control what goes in.
No MSG, additives, preservatives or excess salt.

Tips:

Keep plenty of popcorn kernels on hand.
Have a big plastic bowl.
Make sure to floss well afterwards.
Yellow kernels make bigger 'puffs' than white kernels.
At the bottom of the bowl you will find un-popped kernels...don't throw them away, put them back in the machine, they taste even better popped the 2nd time around!
The air popper tends to be a bit on the 'wild side' once it nears the end of its cycle... you may have popcorn flying all over the place, and I do mean all over, so be careful to turn it off in time before everything becomes a popcorn mania.
At the movies you pay so much for hot buttered popcorn; who knows what the actual ingredients are? By making and bringing your own you will save money and calories.

Good To Know:

One cup of popped popcorn, eaten plain, contains about 31 calories, 1 gram of protein, 6 grams of carbohydrates and 1 gram of fiber.
Because popcorn is a good source of fiber, it provides many health benefits and is often recommended by health and medical associations, including The National Cancer Institute, The American Dietetic Association and The American Dental Association.
Popcorn is healthy for the wallet, too. One cup of plain popcorn costs only pennies.
Hot Air Corn Poppers are available at stores like Walgreens for around $10...a great investment.

Create healthy eating habits starting today.

Happy Popping!

Stay 'Cool' with Homemade Pops!

2009-07-27T17:00:00.009-04:00

It's hot out, you're in the mood for something sweet, and you want something healthy you can grab that will cool you off, keep your energy high, and your weight low...well, here's a great solution...

Make your own ice-pops and have a bunch ready and waiting for you in the freezer at any given time..include your favorite fruits & ingredients and keep on hand for yourself, your family and guests.

What you'll need:

Blender
Plastic ice-pop trays, small paper or plastic cups.
Wooden popsicle sticks or plastic spoons.

Takes just a few hours until ready.

Some of my favorite combinations:

Bluberry, banana, walnut, coconut.
Orange juice, papaya, agave, vanilla.
Watermelon & lime juice.

A few of the many benefits:

A healthy and tasty treat.
Eat as many as you want, at any time of day, guilt free!
Takes very little time & effort.
Easily affordable.
It's fun and creative.
Dairy free.
You control what goes in - no sugar, preservatives, additives, corn syrup, glucose, food coloring or artificial flavoring.

Some Tips:

When you make a shake put some left-over in a cup with a stick and freeze for later.
To remove ice-pop run warm water on outside of plastic holder or cup.
For fancy ice-pops make layers - put first layer, include stick and freeze...then add second layer and freeze...etc.
Recycle sticks and spoons.

Suggested ingredients:
Banana
Strawberry
Grape
Melon
Blueberry
Kiwi
Mango
Papaya
Cherry
Pineapple
Watermelon
Orange Juice (fresh squeezed)
Lime Juice
Favorite Tea
Coconut Milk

Walnuts
Soaked Cashews or Almonds
Peanut Butter
Vanilla
Agave Nectar
Shredded coconut (organic, unsweetened)
Carob powder
Dates

Create your own recipes, enjoy, and stay cool!!!

Loving Salad & 'Dressing for Success'

2009-05-25T09:00:00.016-04:00

Salad is my very favorite food in the whole world. There, I've said it. I have always loved creating and eating salad...I could eat salad for lunch and dinner every day and never tire of it.

It's the first item I make when preparing a meal for my family and guests, and my mainstay for picnics and 'potlucks'.
For me, a 'basic' salad includes romaine lettuce, spinach, shredded carrots, diced tomatoes, peppers, & cucumbers.

I really love tabouli salad, and lately I've been making it 'bulghar free' by just mixing diced tomatoes, peppers, & cucumbers with finely chopped parsley, mint, lettuce & spinach (use the 'S' blade on your food processor to chop all the greens quickly and effortlessly) and then mix with olive oil and lemon/lime juice, a little sea salt & pepper, (garlic & onions optional). It is SO delicious and you can eat as much as you want!

Making a salad can bring out the 'artist' in anyone - you can be creative, spontaneous, experiment with color & texture, and 'throw' in whatever strikes you, and slice, dice, chop, shred, mince...

I find it relaxing, almost meditative, and really enjoy the process...listening to good music is a plus, and finding 'helpers' make things go quicker...I especially love working with my girls - Annette & Bettina - they are a great help all around, and have become experts in dicing...we have fun and a lot of love goes into everything we make.

There are so many options for 'adorning' a salad...alfalfa and bean sprouts are refreshing, sprouted lentils are delicious and crunchy, as are fresh corn kernels, fresh peas and chopped nuts...go 'crazy' by adding shredded coconut, chopped apples, jicima, tiny pieces of fresh pineapple, green or black olives, mushrooms, sunflower seeds, chick peas, avocado, tofu, raisins, (soak your raisins in water for 10 minutes to be plump)...the list goes on and on.

Any lightly steamed vegetable goes well in a salad, like broccoli & cauliflower florets, string beans, beets, zucchini...

'Dressing' a salad is most important...I usually use a blender and start with extra virgin olive oil and lemon or lime juice...most of the time I don't follow a particular recipe.

You can create your very own 'house dressings' by stocking up on and combining the ingredients listed below...have fun experimenting!

Extra virgin olive oil
Juice from a lemon/lime
Bragg liquid aminos http://www.bragg.com/ or soy sauce
Parsley
Mint
Dill
Oregano
Basil
Agave or honey
Fresh garlic
Black pepper
Sea salt
Onion powder
Cayenne powder
Curry powder
Ginger powder or fresh
Dijon mustard
Tahini (sesame paste)

Homemade dressings last for at least 3 days and are so much healthier, tastier and cheaper than store-bought, and they don't include MSG and other ingredients we should stay away from.
Soaked raw cashews or silky tofu mixed in with any of these ingredients gives it thickness and a ranch-like taste, especially with onion or onion powder.
Check on line for recipes for dressings with your favorite ingredients, there are 1000's!

You may not want to take the time to make a salad and dressing, all that chopping, cleaning the food processor, blender, etc..you're busy, tired, wanna grab something quick...but if you create good habits by filling your fridge with an abundance of greens, veggies and herbs, and get organized by preparing certain things beforehand - you will feel so good, save a lot of money, and reap the health rewards big time.

Bon Appetit!

'Shake' it up Baby!

2009-05-17T10:03:00.004-04:00

If you like starting your day with fruit (like I do), a great way to do this is to drink your breakfast...all you need is a blender, some frozen bananas, creativity, and you're good to go!

When your bananas get brown after several days of being out, peel and freeze, so you always have some on hand...also keep a few strawberries, pieces of pineapple, mango and papaya in the freezer to make your shakes extra delicious.

Some tips and tricks...

Add water to get the shake going in the blender, no need for milk.
The fruit is sweet enough, no need for honey or sugar.
A handful of spinach thrown in is a great way to get more iron & extra vitamins in... it makes your shake green but isn't everything going green these days?
Mint tastes delicious in a shake.
A drop of vanilla adds 'yum' to it.
A spoonful of tahini (sesame paste) gives a special flavor.
Fresh squeezed orange juice is a good base.
A few walnuts add a great taste plus Omega 3 to your shake.
Some crushed flax seeds also add Omega 3 and is good for your heart.
Coconut adds a special flavor (unsweetened, organic is best).
Adding one tsp of Carob powder makes a real treat.
Any kind of berries - strawberries, blueberries, raspberries, cranberries - add great flavor.

The cup or glass you drink from makes a difference- should be strong and elegant, with a straw!

On a hot day blend crushed ice with watermelon pieces (seedless) - it is a very tasty and refreshing Summer drink that you can make in less than 30 seconds.

Blended salads are a great way to eat healthy when you're on the go...no need for chopping a lot and you get even better nutrition by drinking it rather than chewing...throw in a pepper, tomato, cucumber, sliced avocado some parsley, extra-virgin olive oil, lemon juice, seasonings and blend baby blend!...experiment with other veggies, add lettuce or spinach for extra green...tastes delicious and very refreshing, kind of like drinking salsa or gazpacho.

Enjoy & Bon Appetit!

'Spread' the Health

2009-05-08T13:45:00.012-04:00

As a follow-up to my last post I decided to share some of my favorite healthy recipes for spreads...these are great to serve your family, your guests, bring to a picnic, a party, and to eat with vegetables, crackers, chips or to spread on a sandwich or wrap with chopped salad.

The tastiest and healthiest chips, in my opinion, are Pita Chips - the ones you make at home...no salt is added, and they are a better value - a bag of pita (onion pita is especially yummy) is significantly less than a bag of chips, plus no extra additives - just slice 'em up, heat 'em up on a flat pan, and serve warm...

My favorite veggies to dip are baby carrots, celery stalks, red peppers, sweet pea pods, cucumber sticks, and the firm inner leaves of a Romaine lettuce.

* You will need a food processor for these recipes...hope you enjoy and create your own!

Hummus

One can chick peas - rinsed very well (or dried beans soaked overnight and cooked)

4-5 tablespoons of techina (tahini)

Juice from 1 & 1/2 lemon

Dash of pepper (optional sea salt if you like)

Dash of paprika

A few dashes of cumin

2 garlic cloves minced or a few dashes of garlic powder

Small handful of parsley

* Optional - tablespoon extra virgin olive oil mixed in or dripped on top with toasted pine nuts

In a Food Processor or Blender mix all ingredients and add water, little by little, until the consistency is smooth, rich and thick. Process or blend for at least few minutes.

Black Bean Hummus
Same as humus, just add cooked or canned black beans to recipe.

Lentil Hummus
Same as humus, just add cooked or canned lentils to recipe.

Cauliflower Spread
1 whole cauliflower chopped into florets - lightly steamed
1 TB Dijon mustard
1 TB mayonnaise (preferably the healthy 'veganaise' or homemade kind)
1 tsp agave or honey

Optional herbs - Dash of sea salt, dill, basil, oregano, black pepper

Put all ingredients in food processor and mix until consistency is just right for you. Serve immediately or refrigerate, stays for at least 2-3 days.

Vegetarian 'Liver' Pate
1 can of sweet peas (or dried peas soaked overnight and cooked)
1 onion - fried
1 handful of walnuts
Dash of black pepper
1 clove garlic minced
Dash of sea salt (optional)

Mix all ingredients in food processor until it turns to pate and serve immediately or refrigerate, stays for at least 2-3 days.

Black Olive Spread
1 can of pitted black olives
1 TB extra virgin olive oil
1 clove garlic minced
1 handful of fresh spinach leaves
A few parsley leaves
sun-dried tomatoes soaked (optional)

Mix all ingredients in food processor until it turns to pate and serve immediately or refrigerate, stays for at least 2-3 days. Delicious on everything!

Salsa

Can of Tomato Paste (no salt added)
A few fresh tomatoes
1/2 green pepper
1 red pepper
1/2 cucumber
A few sprigs of fresh parsley (or dash of dried powder)
A few sprigs of fresh basil (or dash of dried powder)
A few sprigs of fresh oregano (or dash of dried powder)
Dash of black pepper
1 tsp Agave or honey
1 TB extra virgin olive oil
1 small onion (or dash of dried powder)
Optional cayenne pepper

Mix in food processor with some water. Serve immediately or refrigerate, stays for 2-3 days.
Perfect with pita or corn chips - preferably unsalted, with humus and guacamole nearby.

Vegetarian Tuna Spread
4 stalks of celery
1 can of chick peas
1 TB mayonnaise (preferably the healthy or homemade kind)

Added options: garlic, paprika, dill, seaweed flavor, lemon juice, onions, olives, pickles...

Using the knife in your food processor, chop 4 stalks of celery to very small pieces, a few seconds of 'pulsing' is all it takes. Take celery out and put into a bowl, chop or 'pulse' the whole can of chick peas for a few seconds only so as not to make it too 'mushy', the pieces should be chunky. Add to the celery and mix with mayo...close your eyes and taste - should remind you very much of the taste of tuna fish.

Bon Appetit!

Why was this Seder different from all other Seders?

2009-04-09T23:19:00.002-04:00

Because for the first time the food we ate at this year's Seder was all raw and live, which means no heating, no cooking, no microwaving, no baking...all fresh vegetables, fruits, nuts, spices, oils, blended and food processed delights, using recipes we learned online, from books, trial and error and a mixture of all three...

This year we felt like doing something new and different, and so we created a fabulous menu which showcased a variety of flavors while recreating some of the traditional tastes of Passover like gefilte fish, chopped liver, tzimmes, and macaroons...(recipes below)

We even made our own grape juice by juicing 8 lbs. of grapes in the juicer...absolutely divine!

The Matza we ate was from Israel...some day I'd like to make my own "Living Foods Matza" with a Dehydrator...

This year we used extra-large thick green leaves from trees in our backyard as place mats, and under the seder plate, plus we picked flowers from the garden for decoration. The best part, however, is that everyone in the family helped to create this year's seder, and it was great fun, no stress, and really joyful...

A little history...my husband and I have been raising our family as vegetarians, more like vegans, eating no flesh food and very little to no dairy and eggs...fruits, vegetables, nuts, seeds, sprouts and legumes have been the main source of our diet, which has included steaming vegetables, making stir-fry, baking our own bread, cooking pasta, couscous, quinoa, rice & lentils...now, after about 20 years of eating this way, it seems like a natural progression to become closer to a 'raw foodist' or 'live foodist' lifestyle, since we know how much better it is for our health and body maintenance, and also our energy and spirit.

The benefits of going raw/vegan are boundless. Raw foods are easy to digest, and they provide the maximum amount of energy with minimal bodily effort. Try eating a raw food diet for one day, one week, then one month, and see if you can tell the difference!

So...here is the menu we put together for this occasion. Hope you have time to try a few of the recipes during this holiday, or perhaps some time when you feel to...in any case hope you enjoy!

CREAM OF CELERY SOUP
Yields 5 servings
1 bunch celery, chopped
4 C water
1/4 C olive oil
1/4 C lemon juice
1 avocado
1 tomato
1 Tbs honey
Salt and pepper to taste (optional)

Blend all ingredients until smooth and creamy.

SALADS

Israeli Salad
Tomatoes, Peppers, Cucumbers chopped very small.

Sweet & Crunchy Green Salad
Shredded Romaine Lettuce, Chopped Spinach, Shredded Carrots, Raisins, Chopped Macadamia Nuts.

DRESSINGS

Sweet Mustard - Yields 3/4 cup

1/2 C extra-virgin olive oil
1/4 C apple cider vinegar or fresh lemon juice
1 Tbs Dijon mustard
2 Tsp agave nectar or raw honey
1/4 Tsp sea salt (optional)
1/2 Tsp crushed garlic (1/2 clove)
Dash black pepper

Place all ingredients in blender until smooth & creamy. Will keep for up to one week.

Ranch - Yields 1 Cup - so rich and creamy you won't believe it's dairy free!

1 C soaked cashews
3/4 C water 2
Tbs fresh lemon juice
1/2 Tsp garlic powder
1/2 Tsp onion powder
1/4 Tsp sea salt (optional)
1 Tbs fresh basil, or 1 teaspoon dried
1 Tbs minced fresh dill weed, or 1 teaspoon dried

Place all ingredients in blender until smooth & creamy. Will keep for up to 5 days.

Creamy Cucumber - Yields 1 Cup - So creamy you'll never guess it's low fat!

1 small cucumber, peeled, seeded and chopped (about 1 cup)
1/4 C extra-virgin olive oil
1 1/2 Tbs fresh lemon juice
1/4 Tsp sea salt (optional)
1/4 Tsp crushed garlic (1/2 clove)
Dash cayenne (optional)
1 1/2 Tsp minced red or yellow onion
1 Tbs minced fresh dill weed, or 1 teaspoon dried

Place all ingredients in blender until smooth creamy. Will keep for up to 3 days.

MOCK "GEFILTE FISH"

Yields 6 Patties

½ C cashews, soaked overnight ½
C almonds, soaked overnight
½ C pine nuts, soaked overnight
½ C green onion, finely minced
½ C parsley or fresh dill
¼ C lemon juice (more or less)
1 clove or more of fresh garlic
1 Tbs sea kelp granules (this gives the "fishy" and salty flavor)

Run the soaked cashews, almonds, and pine nuts in a food processor. Add the lemon juice, a small amount of water, the minced onions, parsley, and other seasonings. Form into balls or patties, and let stand to flavor the paté. Serve on a bed of spinach or lettuce with a small amount of freshly grated horseradish on the side.

MOCK "CHOPPED LIVER"

Yields 6 servings

1 C lentils or peas soaked, and/or sprouted
1 Tbs extra virgin olive oil
1 medium onion
¾ to 1 C walnuts
1 Tsp freshly squeezed lemon juice
Kelp powder or granules to taste
A pinch of cayenne pepper

Optional: minced celery, red bell pepper, grated carrots, or other chopped vegetables. Process all ingredients in a food processor. Will keep for 3 days.

LIVING FOOD TZIMMES

Yields 8 servings

1 large sweet potato
1 small white potato
½ lb. carrots
1 small sweet apple (Fuji, red delicious)
½ pound mixture of soaked pitted prunes and raisins
(soak these overnight in freshly squeezed orange juice, not water)
1/3 C freshly squeezed orange juice
Optional: 5 or more chopped pitted dates
1 ½ Tsp ground cinnamon, or to taste
½ Tsp ground ginger, or to taste

Finely grate the sweet potatoes, white potato, carrots, in a food processor. Mix the vegetables, and set aside. Peel, core and chop the apple, dates, prunes, raisins, with the orange juice in a blender until it is a consistency of thick sauce. Add cinnamon and ginger to the sauce. Combine the sauce to the grated vegetables as needed. This recipe should be sweet. Because of the heaviness of this dish, serve it with something light.

ZUCCHINI PASTA

Yields 6 servings

Peel 2 big zucchinis and create "natural pasta" in a spiral slicer.

MARINARA SAUCE

Yields 3 cups, 6 servings

3 ripe tomatoes, chopped
1 1/2 C sun-dried tomatoes, soaked or oil packed
1 1/2 red bell pepper, chopped
6 Tbs extra-virgin olive oil
3 Tbs minced fresh basil, or 3 Tsp dried
3 Tsp dried oregano
1 1/2 Tsp crushed garlic (3 cloves)
A pinch of sea salt (optional)
Dash of black pepper (optional)
Dash Cayenne

Place all ingredients in food processor and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Will keep for 3 days. This is a staple and favorite of our family!

NOT-MEAT BALLS

Yields 10 small 'not-meat' balls

2 C raw walnuts
2 Tbs fresh lemon juice
2 Tsp extra-vergin olive oil
2 Tsp tamari
1/2 Tsp garlic powder
Dash sea salt (optional)
2 Tbs minced fresh parsley
2 Tbs minced onion

Place all ingredients in food processor and process into a paste. Stop occasionally to scrape the sides of the bowl with a rubber spatula. Make little balls and store on flat plate or in tupperware and serve on top of zucchini pasta with marinara sauce.

MACAROONS

Yields 15 cookies

2 C shredded coconut
1/2 C ground almonds
4 pitted dates chopped very small
4 ripe bananas, peeled and mashed
1/4 C raw carob powder (optional)

Mix ground almonds and dates with mashed bananas and make into little balls. Roll the balls in shredded coconut, then in carob powder. Freeze, and when ready to eat make sure to thaw for approx. 10-15 minutes before serving. These are amazingly delicious and nutritious.

BANANA PUDDING

Tastes like the old fashioned kind of pudding
Yields 4 servings

1/2 cup Vanilla Creme Sauce (see below)
3 bananas
1/4 cup Crumble Topping (see below)

Place the Vanilla Creme Sauce and half of the banana in a blender and process until smooth. Top with Crumble Topping.

VANILLA CREAM SAUCE

Yields 1 cup

1 C soaked raw cashews
1/4 plus 2 Tbs water
2 Tbs pure maple syrup or agave nectar
1 Tsp vanilla extract

Place all ingredients in a blender and process on high speed until smooth. Chill at least 30 minutes before serving. Vanilla Cream will keep for 5 days. This tastes delicious on everything!

CRUMBLE TOPPING

Yields 2 cups This topping tastes like it was freshly baked! Use it on Pudding, Mousse and Icecream.

2 C raw walnuts, unsoaked
1/2 C unsweetened shredded dried coconut
1/4 Tsp ground cinnamon
1/4 Tsp ground nutmeg
1/4 Tsp salt (optional)
1/2 cup raisins, unsoaked
4 pitted dates, unsoaked
1/4 cup agave nectar

Place the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't over process. Stores for one month in refrigerator or three months in freezer.

Bon Appetit!