Body Cleansing Juice Feast Day 3

My husband was kind enough today to prepare my morning and dinner juice for me. I started my day with the Spicy Green Juice, but because of a pretty busy day, I was not able to prepare as much juice as I did on my previous days.

My baby girl has only been sleeping 3 to 4 hours at a time, which leads me to believe that my milk supply did in fact decline and she's getting hungry more frequently. Because of this, I was a little more tired than usual, but as I started my day, I regained energy. My mental clarity has slightly improved, although that should get better on the fifth and sixth day.

Body Cleansing Juice Feast Day 2

Efficiency of our bodies are slowed down from all the processed foods and toxins, which leave us in an acidic state. In this state, our bodies start to deteriorate and we will begin to experience illnesses, aches, pains, lack of sleep, poor memory, lack of concentration, weight gain and low energy. Greens and vegetables have alkaline properties which neutralizes our body's acid state, restoring our health and energy.

One of the benefits of a juice fast is enhancing the immune system, which keeps us from getting ill. Regular fasting will help cleanse our colons, restore proper digestive functions, improves liver function, increases mental clarity, clears completion, increases libido and weight loss.

My second day of juicing was tougher than the first day, feeling more hunger, however my energy level was high and headache was gone by morning. My milk supply seemed to have decreased slightly, although it hasn't affected my baby girl mood.

Body Cleanser Juice

If you've ever considered starting a juice fast or "feast" as some may call it, this is a great juice to start with.  The combination of carrots and beets have cleansing properties on the liver, the cucumbers have great hydrating properties, apples are full of vitamins and make most thing taste great.

In your juicer, juice the following:

2.5 lbs carrots
2 cucumbers
2 beets
2 small apples.


This will make approximately 48 ounces of juice.

Body Cleansing Juice Feast Day 1

Juice "Feast"

This morning I started a ten day juice "feast". It is called a feast instead of fast, because the body is given an abundance of nutrients instead of starvation. This is my first juice body cleanse in 14 months; my baby girl is almost five months old, so I thought I would give it a try.

Walnut Coconut "Truffles"

Don't you wish sometimes that all desserts would be quick to prepare and great for our health? Other than eating fruits, I think these "truffles" are it. My family loves desserts, so in order to keep them from sneaking in store bought cookies or cakes, which they have done on some occasions, I needed to come up with some ideas that will satisfy their sweet tooth and mine too, of course.

Raw food desserts are usually made with nuts, oils, honey or dates. They are very decadent and delicious; this makes me wonder why even eat any standard desserts at all. My son didn't eat anything with refined sugar for two years (except his birthday cake), but last October he tried fudge, he liked it, so I'm willing to find any solution from keeping him from asking for it. We all love these and they will save you a trip to the fudge shop.

The nama shoyu adds a salty, earthy taste that makes these little truffles so addictive. It only takes about 15 minutes to prepare and your little ones can help you shape the "truffles". Try this recipe this weekend and let us all know what you think.

2 cups raw walnuts

1 cup raw cashews

1/2 cup agave or raw honey

1/4 cup raw carob powder

1/4 cup shredded coconut + 1 cup for covering "truffles"

1/4 cup raw coconut oil

2 Tbs nama shoyu

In food processor, process nuts until finely chopped. Add coconut oil, honey, carob powder, shredded coconut, nama shoyu and process until smooth. Shape "truffles" with your hands to desired size, then roll them in remaining shredded coconuts until well covered. It makes 14-16 pieces. 

Place "truffles" in refrigerator for about an hour until coconut oil hardens. 

Raw Pesto Noodles

Comfort foods mean different things to everybody. Some might think of burgers and fries, pizza, or maybe Beef Stroganoff; to me it means pasta dishes. Pasta with many different sauces: cold or warm, sweet or spicy.

I've always loved pasta and made plenty of pesto dishes throughout the years, however, at that time it didn't occur to me that it could be made healthier and less calorie dense. My health and general well being, or the lack of, inspired me to change my eating habits; I will go in to more detail about that in a later post.

In this recipe I use kelp noodles, but zucchini noodles are a great alternative as well. Kelp noodles are made of seaweed and besides being mineral-rich, they are very low in calorie. They have a crunchy texture and because they virtually have no flavor, they pick up the flavors from sauces. Kelp noodles contain iodine, which is essential for thyroid health and healthy metabolism.

Not all kelp noodles are raw, so make sure you read the label on the package. I use Sea Tangle kelp noodles. They are raw and reasonably priced.

Raw Noodles

1 Package of Kelp noodles (Sea Tangle)

Rinse and drain kelp noodles, then cut to your desired length. 

Raw Pesto

3 cups of organic basil leaves tightly packed

2/3 cup raw walnuts

2/3 cup raw pine nuts
2/3 cup of organic extra virgin olive oil

3 large cloves garlic
1/2 tsp Sea Salt (or to taste)
Diced organic cherry tomatoes

Add walnuts and pine nuts to food processor and blend for a few seconds. Add the olive oil and process until desired consistency is reached; we prefer a smoother texture. Add basil and garlic to food processor and process until smooth.Let sauce stand for about an hour, then combine desired amount with noodles. Garnish it with diced tomatoes.

Although the package states that leftover kelp noodles should be stored in water, I prefer to store it in an airtight container with the sauce. The noodles get softer and take up the flavor of pesto. Store leftover pesto sauce in an airtight container. Use it on crackers or wraps.

"Super Food" Ruby Juice

We live in an area that is not exactly flooded with restaurants serving raw juices and meals. Although in the last few years, it seems to have become more popular; more people are aware of the health benefits of raw living foods, therefore the demand for it has grown all over the country.

The first time I heard about this juice combination, I wasn't so sure if I would like the flavors. It was difficult for me to imagine the sweetness of carrots mixed with the saltiness of celery, and earthiness of beets, although the most addictive snacks possess these qualities. This particular restaurant we were visiting only had two kinds of raw juice and this was one of them. It sounded healthy, but not that appealing. Once I tried it, I fell in love with it. The refreshing taste of celery blends very well with the sweet carrots and earthy beets.

Beetroot juice is considered a “super food”. It is rich in minerals, vitamins, and amino acids. Its high antioxidant properties are great to fight aging and repairing DNA damage. It lowers blood pressure and it’s beneficial for people who suffer from anemia. It boosts metabolism and the immune system. Try this recipe and leave me a feedback, tell me what you think.

“Super Food” Ruby Juice

2 ½ lbs. organic carrots
1 whole bunch of organic celery
1 large beet root

Juice in your juicer and enjoy.

Hummus with Sprouted Chickpeas

I love to use hummus on wraps, crackers or just vegetables, so I thought I would share the sprouted version of the traditional hummus. There are several benefits to sprouting. Sprouts are easier to digest and their protein, vitamin and mineral content increase, as well as some enzymes that give our bodies more energy. The flavor of sprouted chickpeas is light and fresh with a crunchy texture which makes it a great addition to your salads.

Hummus with Sprouted Chickpeas

Hummus with Sprouted Chickpeas

3 cups Sprouted Chickpeas (follow instructions below)
3/4 cup lemon juice
3/4 cup olive oil
1 cup tahini
3-4 cloves garlic (adjust to taste)
3 heaping Tbsp of cumin
1 1/2 tsp salt

Process in food processor until smooth. Serve it with wraps or crackers. Store leftover in airtight container. It usually lasts a week in the refrigerator.

The Sprouting Process

The sprouting process is simple. Take 1 cup of dried chickpeas, soak it in 5 cups of water for 12 hours.

 Drain, rinse, and place it in a dark place; this will start the sprouting process. I usually leave it in the pantry. It can be sprouted from 12 to 48 hours. During the sprouting process, rinse chickpeas every 8 hours.  1 cup of chickpeas make approximately 3 cups of sprouted chickpeas.

Chickpeas sprouted for 18 hours

Carrot Juice

Carrot juice is not just tasty, but very nutritious as well. It is a great source of Vitamin A and C, and potassium. Try this recipe for a delicious, refreshing drink that the entire family will enjoy. The carrots and apples make it sweet, the lemons make it refreshing and tangy, with a little hint of spicy ginger. It yields about 48 oz. of juice.

Juice the following:

2 1/2 lbs carrots
4 large apples
2 large lemons, peeled
1 inch ginger

Green Juice

What better way to start your day than with a glass of green juice. It would be very difficult to eat all these vegetables for breakfast, but through juicing, you consolidate the nutrients, enjoy the benefits these plants have to offer and since it is fiber free, your body can easily and rapidly absorb it.

Green Juice contains iron, calcium, vitamins A, C, E, K, potassium, folate among many others. It's a great way to keep your hair and skin healthy for both men and women. It helps the body get rid of toxins by cleansing the digestive systems, lungs and liver. 

Green Juice

3 cucumbers
1/2 bunch of spinach

1/2 bunch of celery

3 sprigs of parsley

Balsamic Vinaigrette

Balsamic Vinaigrette Dressing

If you're ever looking for a quick and easy salad dressing, try this. In a bottle or jar combine:

1 Tbsp organic stoneground mustard

1/4 cup balsamic vinegar (Napa Valley Naturals)

1/4 cup olive oil (Napa Valley Naturals)

1 Tbsp honey or adjust to taste

Garlic powder to taste or 1 clove fresh minced garlic

Salt to taste

Shake well. You may want to adjust the ingredients to your taste, I always do.

Raw Living Greek Style Portabella Pizza

It's fairly simple and quick to put a raw dinner together. Some may believe it takes longer than traditional cooking, however both techniques require washing and prep work. Raw food preparation becomes a breeze once you have all the right appliances. In a future post, we'll review all appliances needed to help you with your new raw living lifestyle, as well as reference the brands used in my kitchen.

Traditional pizza is something that is difficult for my family to give up, so I came up with an alternative that is pleasing to all senses and makes all of us happy:

The Raw Living Greek Style Portabella Pizza

3 large portabella mushroom caps
1 half of a red bell pepper diced
1 clove garlic diced
2-3 tbsp diced red onions
Diced olives (Santa Barbara Olive Co. brand)
1 cup of raw macadamia nuts
Juice of 1 lemon
3 tbsp water
2 handful of spinach
2 tbsp nutritional yeast

1 1/2 tsp Himalayan pink salt

Rub the mushroom caps with a little bit of olive oil and place it on a platter.

In a food processor add the nuts, spinach, lemon juice, water, nutritional yeast and salt. Process it until it reaches your desired consistency. We like it smooth. Spread mixture on mushrooms.

Place diced garlic, onions, bell peppers and olives on top of mixture. Serve and enjoy.

The Living Rainbow Chard and Strawberry Smoothie Recipe

Chard is one of my favorite greens to use in our smoothies. Once it's blended with fruit, the flavor is not noticeable, so it's perfect for someone who does not like the taste of greens, but is still looking for health benefits that greens have to offer. One cup is a serving size, so the amount of leaves I add to my fruit depends on how many people in my household will share the smoothie.

Chard is high in vitamin K, A, C, iron, calcium and fiber.  It regulates blood sugar and it has great anti-inflammatory properties. You can read more about it here.


For the smoothie, you may choose a combination of fruits, fresh or frozen, or just one fruit. I suggest using organic, pesticide free produce; this is especially important if you use berries.

Strawberry Smoothie.

2 cups organic frozen strawberries
2 medium bananas
2 cups of coconut water (C2O, not raw)
2 cups of organic chard

Blend in VitaMix until smooth. I usually blend the fruits first, then add the greens.

Raw Kale Chips

Kale chips are our family's favorite raw and living food snack. It's quick and easy to make; very delicious and nutritious as well. Even if you're not a raw foodist, these raw chips will win you over from at least corn and potato chips. They are great coated with olive oil and salt, but for a more flavorful version, use my recipe below.

Campaign for RAWvolution in Santa Monica

I mentioned this cafe in my earlier post. It's a great place with excellent food and people. Let's make this happen!

Mediterranean Almond Bread

Mediterranean Almond Bread
Photo  and Recipe Courtesy of The Raw Chef
TheRawChef.com

It has been a while since I started my quest for a great raw bread recipe. After trying it out I'm happy to say I found it. We made sandwiches with avocados, bell peppers, portabella mushrooms, red onions, tomatoes, and lettuce; all raw and living. It was very delicious and the whole family loved it. The recipe and photo is from The Raw Chef and I'm using them with written permission, for your enjoyment.


Mediterranean Almond Bread

Makes 18 ‘slices’

1/2 cup olive oil
1 cup sun-dried tomatoes, loosely packed<
3 cups almond flour
1 cup flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3 tablespoons lemon juice
1 teaspoon salt
3 tablespoons Herbs De Provence or herbs of your choice
2 tablespoons marjoram or herbs of your choice

Grind 3 cups of almonds into flour in a food processor and place aside in a bowl. Add olive oil, sun dried tomatoes, zucchinis, apples, lemon juice, salt and herbs to food processor and process until well mixed. Add almond flour and process until a batter is formed.

In a larger bowl, combine by hand the bread mixture with the flax meal. When mixed  thoroughly, process the mixture in small batches until the texture is lightly fluffy. With a spatula, spread the mixture equally and evenly onto two non-sick sheets on dehydrator trays. Score each sheet with a knife into 9 squares.

Dehydrate for 2 hours and then remove the non-stick sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the underside of the bread. Dehydrate for approx 8 hours more at 105 degrees F or until bread feels light in your hand.

First post - Try raw living foods

So this is my first post. It will take me a little while to get accustomed to this blogging process, however I'm very excited. I have lots of different things I'd like to share with you, many raw living food  recipes, products, books, that I hope you will be able to enjoy as much as I and my family do.

I've been following an almost 100% raw living food diet for two years. It changed my life and health. It made my second pregnancy and recovery much easier, and with this blog I hope to inspire others to try to follow a raw living diet, at least as a healthy experiment.

I'm in the process of compiling my raw food recipes along with our favorite recipes we've collected from various places. Whenever I come up or look for a recipe, I always have my three year old son in mind. They are raw, delicious and easily liked by kids.

Yesterday was the first day that my son had a full plate of salad for dinner. Fresh, locally grown, organic lettuce with Matt Amsden's Herb dressing in his RAWvolution recipe book. I've tried many of his recipes and also visited his cafe in Santa Monica; I highly recommend it.