Dynamite Superfood Fudge

 

This fudge is very dark, satisfying and literally melts in your mouth.  It includes not only raw cacao- a well known longevity and heart tonic- but also maca.  Maca naturally assists with hormone production and dealing with stressors of any kind.  The ingredients used are fairly neutral, so it tends to digest well with any type of meal.  This recipe was adapted slightly from Julie Morris's Dynamite Fudge in SuperFood Kitchen.  I love this book and would highly recommend it to anyone looking to expand their healthy recipe collection.  

Ingredients:

2 T. maca powder

1 T. mesquite powder

6 T. lucuma powder

1/2 c. cacao powder

1/4 c. coconut sugar

6 T. coconut oil

1/4 c. raw agave nectar, or maple syrup

1/4 tsp. sun fire, himalayan or sea salt

In a medium bowl, mix all the dry ingredients together.  Add the coconut oil and agave or maple syrup, and mix again until combined.  If mixing by hand, use clean hands to knead the mixture for 1 more minute.  

Place a sheet of wax wrap on a plate and pour the mixture on top.  Mold the fudge into a 1-inch thick pie.  Refrigerate for a minimum of 30 minutes to solidify, then slice thinly.  (Alternatively, mold it into a square and cut into 1-inch squares.)  

Optional:  Sprinkle with coconut flakes and goji berries to add some color to your presentation! 

For best results, keep refrigerated and wrapped until ready to enjoy.  

You can find all of these superfoods at:

www.lovingsuperfoods.com, www.earthshiftproducts.com or The Raw Food World.  I recommend the fermented type of cacao from loving superfoods as the top choice for regular use.

Raw Vegan Oyster Mushroom, Olive, and Basil Pizza Creation

Living Pizza with Oyster Mushrooms, Olives, and Basil

I love raw pizza!  It had been a long time since I'd made it because, as you will read, it takes a lot of thoughtful preparation.  What makes it easier, however, is making a large batch of pizza crusts and storing them in the freezer ahead of time for use whenever you are struck with the desire to make a raw pizza.  The rest of the pizza layers took me inside of 20 minutes to make.  After all... nothing in it required cooking! 

LIVE PIZZA CRUST  
from www.treeoflife.nu
 
Ingredients:

• 4 C buckwheat, sprouted
• 2 C nuts/seeds of choice: sunflower, pumpkin, and almond
• 1C sun-dried tomatoes, soaked
• 2 medium-sized tomatoes
• 1 T olive oil
• 1 t cayenne pepper, dried and ground
• 1 T Italian spices
• 1 t thyme
• 1 t Celtic salt

Process buckwheat in a food processor with the “S” blad with ½ cup of water until
smooth.  Place in large mixing bowl.  Process nuts/seeds with ¼ C water until
smooth (also in the food processor).  Combine with buckwheat and add the
remaining ingredients an mix well.  Batter should be relatively thick.  Spread
batter onto Teflex sheets to a thickness of ¼ “, shaping as desired (mini rounds,
squares, triangles!). Dehydrate at 145 deg. F for 2-3 hours, then flip over and
remove Teflex sheets and continue dehydrating for 4 hours at 115 deg F. 
Prepare pizza toppings just prior to serving.
   

Marinara Sauce:
from Everyday Raw Express by Matthew Kenney

Ingredients:
1 1/2 c. sun-dried tomatoes, soaked 30 minutes to an hour
1 roma tomato, chopped
1 T. lemon juice
1 T. chopped fresh basil
2 T. olive oil
1 T. raw agave nectar
pinch sea salt
pinch red pepper flakes

Drain water from sun-dried tomatoes and place all ingredients in a high-speed blender or food processor.  Process until smooth. 


Pine Nut Riccotta:
adapted from Cafe Gratitude's Recipe book, I am Grateful

Ingredients:
1 1/2 c. soaked pine nuts
1/2 tsp. sea salt
2 T. lemon juice
Approximately 3/4 c. spring water

Place the ingredients in a blender.  Process until semi-smooth.  (Different blenders may require more or less water to achieve the consistency of riccotta.)


Marinated Vegetable Topping:

1 c. Oyster mushrooms, sliced thinly
1/4 c. diced red onions 
One Heirloom tomato, diced
1/4 c. sliced raw kalamata olives

Mix the vegetables together and drizzle with a tablespoon of olive oil and some coconut aminos (or Tamari).  Allow them to marinate and soften at room temperature or in the dehydrator for an hour if you can.

To assemble:  

1.  Place the pizza crust on a plate.
2.  Spread marinara sauce on it. 
3.  Place the marinated vegetables over the sauce.
4.  Drizzle the riccotta in stripes over the entire pizza.
5.  Finish it off with some fresh basil if you'd like!  

Raw Vegan Zucchini Pesto Lasagna with a side of Notatoes

Delicious Raw Pesto Zucchini Lasagna with a side of Creamy Mashed Notatoes

I recently made a raw food dinner for a wonderful group of 8 women and served this pesto lasagna, from Raw Food, Real World and mashed "Notatoes" from RAWvolution.  It had been ages since I took the time to make a gourmet raw meal, but I'm so glad I did because it reminded me how delicious even something as simple as raw marinara sauce and freshly sliced zucchini tastes.  I was also delighted that my two year old daughter loved the food too- especially the pistachio pesto and notatoes.

Mashed Notatoes

From Rawvolution by Matt Amsden

2 ½ c. cauliflower, ground in a food processor

¼ c. raw macadamia nuts, ground in a food processor

¼ c. olive oil

1 tsp. sea salt

1 very small clove garlic, peeled

Freshly ground black pepper to taste (I used pink pepper instead)

In a food processor, combine all of the ingredients except the pepper and process until mixture looks fluffy, like conventional mashed potatoes.  Top with freshly ground pepper.  (Serves 3-4)

Pesto Zucchini Lasagna

From Raw Food Real World by Matthew Kenney and Sarma Melngailis

Pignola Ricotta: 

Soak 2 c. raw pine nuts, one hour or more (or cashews)

2 T. lemon juice

2 T. nutritional yeast

1 tsp. sea salt

6 T. filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few time, until thoroughly combined.  Gradually add the water and process until the texture becomes fluffy, like ricotta. 

For the tomato sauce: 

2 c. sun-dried tomatoes, soaked for 2 hours or more

1 small to medium tomato, diced

¼ small onion, chopped

2 T. lemon juice

¼ c. olive oil

1 T. plus 1 tsp. agave nectar

2 tsp. sea salt

pinch of hot pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can.  Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth. 

For the basil-pistachio pesto: 

2 c. packed basil leaves

½ c. pistachios

¼ c. plus 2 T. olive oil

1 tsp. sea salt

pinch of freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky. 

For the assembly: 

3 medium zucchini, ends trimmed

3 medium tomatoes, cut in half and then sliced

2 T. extra virgin olive oil

1 T. finely chopped fresh oregano

1 T. fresh thyme

pinch of sea salt

pinch of freshly ground black pepper

Directions:  Prepare the pignola riccota, tomato sauce, and pistachio pesto.  Place them in a row for assembly.  Using a mandoline (or  by hand), slice thinly the zucchini and tomatoes.  Mix the olive oil with the fresh herbs and drizzle this mixture onto the slices.

On a plate or in a lasagna pan, layer the zucchini, tomato sauce, riccota and pesto as high as you’d like.  Adjust the amount of each layer to your own personal preference.  Serve.  (Makes 4-5 individual lasagnas.)

Your Family History Does Not Determine Your Health Destiny

Baby Bella is already beginning to create her own health destiny by eating yams for lunch!

Did you know that diseases that "run in families" are in fact primarily caused by lifestyle habits that are passed on from generation to generation, rather than genetics?  From the study of epigenetics, we have been gifted the knowledge that only three percent of our DNA is genetic and 97% of our genes are epigenetic.  Epegenetic means affected by everything (diet, attitude, and habits of all types).  

By engaging in positive lifestyle habits and eating a healthy diet, you can literally turn on longevity genes and never manifest any of the diseases that "run" in your family.  

“There is a choice. You have to be willing to change your life. You have to love yourself enough to heal yourself”

~ Dr. Gabriel Cousens

For further study, read Spiritual Nutrition by Gabriel Cousens or check out one of Bruce Lipton's books or his Youtube channel (http://www.youtube.com/user/biologyofbelief).  

Alchemy of the Heart Meditation Practice

Deva Premal posted this on facebook today, and I wanted to pass it along to you as well!  It is a powerful meditation and understanding from Osho. 

"Try this method from Atisha.... When you breathe in, breathe in all the misery and suffering of all the beings of the world -- past, present and future. And when you breathe out, breathe out all the joy that you have, all the blissfulness that you have, all the benediction that you have. Breathe out, pour yourself into existence. This is the method of compassion: drink in all the suffering and pour out all the blessings.

"And you will be surprised if you do it. The moment you take all the sufferings of the world inside you, they are no longer sufferings. The heart immediately transforms the energy. The heart is a transforming force: drink in misery, and it is transformed into blissfulness... then pour it out.

"Once you have learned that your heart can do this magic, this miracle, you would like to do it again and again. Try it. It is one of the most practical methods -- simple, and it brings immediate results. Do it today, and see."

-Osho

Raw Vegan Tomato, Basil, and Ricotta Pizza with a Simple Strawberry Salad

My Simple Strawberry Salad

Matthew Kenney's Raw Vegan Tomato, Basil, and Ricotta Pizza from Everyday Raw

I have to say, this was the perfect meal to eat on the porch in the Springtime!  The salad was my own creation, while the pizza was a more complex recipe from Everyday Raw by the raw food genius and NYC restaraunt-owner, Matthew Kenney. 

Strawberry & Spinach Salad:

Spinach
finely chopped white onions
diced strawberries
a drizzle of olive oil, balsamic vinegar, sea salt and pepper to taste to dress

Instructions:  Layer the spinach, onions and berries neatly onto your plate.  Finish by drizzling olive oil and squeezing a bit of balsamic vinegar on top.  Add a pinch of sea salt and fresh ground pepper, and your salad is complete! 


Everyday Raw is Available from the Raw Food World Super Store:

Does the U.S. Government Subsidize the Wrong Foods?

Why is it that highly processed foods that require a lot of labor and manufacturing steps cost the least amount of money by the time they reach your local grocery store's shelves?   Fruits and vegetables require zero processing and yet them often cost more money.  The reason is:  government subsidies. 

At this time, government subsidies are not given to farmers producing anti-oxidant rich, organic fruits and vegetables.  Subsidies are given to the foods that now make up the majority of the American diet.  These foods are also the top three foods which can improve health dramatically by their omission from the diet.  They are sugar, wheat, and conventionally raised livestock. 

Corn in the form it is eaten today, which is in sodas as high fructose corn syrup or even off the cob if it is genetically modified corn, is linked to devastating diseases.  The majority of the corn in America is fed to livestock, and the meat from that livestock is very imbalanced in omega 3 to omega 6 fatty acids, also causing inflammation and disease in those who consume it regularly.   

The sugar industry received 1.2 billion in 2005
The wheat industry received 1.1 billion in 2005
The livestock industry received 2.7 million in 2005

The cheap cost that corporations are allowed to purchase these raw materials to produce their goods, such as corn in the case of soda,  also leaves them a surplus of money to heavily advertise their products.  That is why you will see more commercials ($2 billion/year) for Coke and Pepsi than any finished organic product.  The Coke itself costs almost nothing to make and its value is entirely created by its image rather than its ability to replenish the human body in any way. 

What is the real cost of processed foods made with wheat, corn, and conventionally raised livestock?  Socially and ecologically, this is only a partial list. 
Some environmental activist groups, who also point to the fact that these crops are destructive to the land and environment, estimate that without the impact of subsidies on price, a quarter pounder with cheese would cost around $50.

Natural health aducators remind us that the ripple effect of the high consumption of subsidized foods include unnecessarily high healthcare costs and pain and suffering of individuals.  According to the American Diabetes Association, in 2007, Americans paid $174 billion for diabetes care.  That is more than the war in Afghanistan and Iraq that year combined with the cost of Hurricane Katrina relief efforts.  Recall that diabetes is easily preventable and Type II is reversible from a previous health tip. 
You may have heard that livestock production is responsible for more pollution than cars in the U.S.  Outside of the U.S., there is also an ecological effect that is important to note.  The U.S. imports 90% of all Central American beef exports for burgers each year.  Each burger takes 55 square feet of tropical forest permanently cleared for grazing land. 

Vote for sustainable, healthy food choices with your dollars.  Continue to shop locally and organically.  Choosing organic foods pays HUGE health, energy, and ecological dividends.

References:

"The burger that ate a rain forest."  London Times, Feb 26. 1989.
Government Subsidies: The Reason Why Cancer-Causing Foods Are So Cheap and Readily Available.  Friday, October 12, 2007 by: Sarah Aitken, www.naturalnews.com.