Salads......

Salads, Salads, and more Salads

This is a salad that became a new favorite of me and my husband. I threw together mixed greens, spinach, bell peppers (red, yellow, and orange), cucumbers, carrots, avacado, tomato, pea sprouts, alfafa sprouts, and hemp seeds. The flax cracker is one that we made ourselves from the 12 Steps to Whole Foods Book. I love the all raw dressing sold at Good Earth called SunDrenchers, Italian Drenching. So delicious. I crave this salad.

The Whole Enchilada

The Whole Enchilada with Caramelized Onions
by Robyn Openshaw and Desiree Ward

We made this as our first meal after 28 days of smoothies and salads. It is delicious. My family likes to eat them more like a taco than an enchilada. Either way you can't go wrong with this recipe. We also leave off the tomatillo salsa. I have not found one that is not too spicy for my family. The caramelized onions are amazing.

The Whole Enchilada with Caramelized Onions

10-12 corn tortillas
2 1/2 cups chopped sweet potato
1 can (15 oz) black beans
1 can (4 oz) fire roasted chilis
1 tsp. cumin
1 tsp. coriander
1/4 C cilantro, chopped
2 limes
salt and pepper to taste
1 large jar tomatillo salsa
cheddar cheese

Preheat oven to 350 degrees. Peel and chop the sweet potatoes into small pieces. Bring a pot to boil, add sweet potatoes. While potatoes are cooking start caramelizing the onions (Recipe below). Cook potatoes until tender. Drain. Pour into a bowl and add the black beans, cumin, coriander, cilantro, roasted chilies, salt, and pepper.

Put the tortillas in the oven to get them soft. Pull them out and fill them with the sweet potato mixture and the caramelized onions, roll them up. Place the tortillas in a 9x13 dish. Pour the salsa over the enchiladas, then top them with cheese. Cover the pan with foil and bake for 15 min. Remove the foil and bake 10 min. more.

Caramelized Onions
1 tsp. olive oil
1 tsp. butter (or use another 1 tsp. of olive oil)
1 med/large onion
1/2 tsp. sucanat

Melt butter and olive oil in a large frying pan, then add the onion. Cook until soft, then add the Sucanat. Continue to cook 20 min. until brown and caramelized.

Simply Divine

Lynett's Twist on Cali's Basic Chocolate

This is Cali's basic chocolate recipe made into fudge. If any of you struggled with the candy molds, this is a great way to go. I just pored the chocolate into a 9x9 glass dish. Then I put it into the freezer to set-up. They are simply divine. I also added some peanut butter and some almond slices. Yumm....

Basic Chocolate
1 cup cacao powder
3/4 cup 100% virgin coconut oil - melted
1 cup raw honey
2 spoonfuls peanut butter (optional)

Heat coconut oil double broiler fashion until really smooth. Add honey. Whisk. Then add cacao. Whisk again. Then add the peanut butter. Whisk. You want the mixture to be smooth and creamy. Pour into a dish and put into the freezer.

Healthy Eating with the Seasons

Courtney's recipes reminded me of this article that I really liked and wanted to share.

What are the benefits of Eating Foods in Season?

Every week we celebrate a food that is in season because that is when you get the most flavor and nutritional value and when it is the most affordable. For the greatest freshness look for foods that are locally grown and are in season.

Discussion

Seasons form the natural backdrop for eating. All of the World's Healthiest Foods are seasonal. Imagine a vegetable garden in the dead of winter. Now imagine this same garden on a sunny, summer day. How different things are during these two seasons of the year! For ecologists, seasons are considered a source of natural diversity. Changes in growing conditions from spring to summer or fall to winter are considered essential for balancing the earth's resources and its life forms. But today it's so easy for us to forget about seasons when we eat! Modern food processing and worldwide distribution of food make foods available year-round, and grocery stores shelves look much the same in December as they do in July.

Research Supporting Seasonal Eating

In a research study conducted in 1997 by the Ministry of Agriculture, Fisheries and Food in London, England, significant differences were found in the nutrient content of pasteurized milk in summer versus winter. Iodine was higher in the winter; beta-carotene was higher in the summer. The Ministry discovered that these differences in milk composition were primarily due to differences in the diets of the cows. With more salt-preserved foods in winter and more fresh plants in the summer, cows ended up producing nutritionally different milks during the two seasons. Similarly, researchers in Japan found three-fold differences in the vitamin C content of spinach harvested in summer versus winter.

Guides for Eating Seasonally

What does this mean for you? Eat seasonally! To enjoy the full nourishment of food, you must make your menu a seasonal one. In different parts of the world, and even in different regions of one country, seasonal menus can vary. But here are some overriding principles you can follow to ensure optimal nourishment in every season:

• In spring—focus on tender, leafy vegetables that represent the fresh new growth of this season. The greening that occurs in springtime should be represented by greens on your plate, including Swiss chard, spinach, Romaine lettuce, fresh parsley, and basil.

• In summer— stick with light, cooling foods in the tradition of traditional Chinese medicine. These foods include fruits like strawberries, apple, pear, and plum; vegetables like summer squash, broccoli, cauliflower, and corn; and spices and seasonings like peppermint and cilantro.

• In fall—turn toward the more warming, autumn harvest foods, including carrot, sweet potato, onions, and garlic. Also emphasize the more warming spices and seasonings including ginger, peppercorns, and mustard seeds.
  

• In winter—turn even more exclusively toward warming foods. Remember the principle that foods taking longer to grow are generally more warming than foods that grow quickly. All of the animal foods fall into the warming category including fish, chicken, beef, lamb, and venison. So do most of the root vegetables, including carrot, potato, onions and garlic. Eggs also fit in here, as do corn and nuts.

In all seasons, be creative! Let the natural backdrop of spring, summer, fall and winter be your guide.

Link to original webpage

References

• Haas EM. Staying healthy with the seasons. Celestial Arts, Berkeley, CA 1981.
• Igarashi O. The Significance of the Issuance of the 5th Revision of the Japanese Standard Tables of Food Components on Study and Research on Vitamins and Diseases. 36th Vitamin Information Center Press Seminar. Tokyo, Japan 2001.
• Ministry of Agriculture, Fisheries and Food. Nutrient analysis of liquid pasteurized milk. Food Surveillance Information Sheets, Number 128 1997.
• Pitchford P. Healing with whole foods. Revised edition. North Atlantic Books, Berkeley, CA 1993.

"winterize your diet"

I have never been one to actually make recipes out of magazines, but when I was flipping through my Natural Health magazine a couple weeks ago the pictures from the "Winterize your diet" section instantly captured my attention. Looking at the ingredients I realized that we did not have one of them - so Andrew and I whisked off to the grocery store about ten minutes later to buy ingredients for the three best looking recipes. We have now made three of the six recipes and they have all been amazing.



New Year's Soup
Prep: 15 min Cook: 45 min Serves 6

1 medium yellow onion, chopped
4 garlic cloves, minced
1 tablesppon extra virgin olive oil
3 carrots, cut into 1/8" rounds (about 2 cups)
3 parsnips, cut into 1/8" rounds (about 1 cup)
1 bunch collard greens, stems removed
3 cups cooked black eyed peas (*peas take about 1-2 hours to cook!!)
2 tablespoons chopped fresh oregano
4 cups vegetable stock (I think it would be better with chicken stock)
1 tablespoon apple cider vinegar

1. In soup pot or large Dutch oven over medium heat, saute onion and garlic in olive oil 3 minutes or until soft. Add carrots and parsnips and saute 3 minutes

2. chop collard greens into bite-size pieces and add to pot along with black eyed peas and oregano. Add vegetable stock, bring to boil, cover, reduce heat and simmer 20 to 25 minutes. Stir in apple cider vinegar and season to taste with salt and pepper. Remove from heat and serve.




French Lentils with Roasted Roots, Caramelized Onions and Thyme
Prep: 20 min Cook: 1 hour Serves 6

1 rutabaga, peeled and diced
1 celeriac (celery root), peeled and diced
4 tablespoons extra virgin olive oil, divided
3/4 cup dry French lentils
3 cups vegetable stock or water
Sea salt
4 tablespoons lemon juice
1 large red onion, diced
4 cups mushrooms (variety of choice, about 1 pound), thinly sliced
1 tablespoon mirin
2 tablespoons fresh thyme leaves, minced
Fresh parsley chopped

1. Preheat oven to 400 degrees Farenheit
2. Place rutabega and celeriac in 8-by8-inch baking dish, drizzle with 2 tablespoons olive oil and roast 20 minutes. Remove from oven and toss. Return to oven and roast an additional 20 minutes or until soft. Remove from oven and set aside.
3. While vegetables are roasting, rince lentils and place in pot with vegetable stock and a pinch of salt. Bring to boil, reduce heat, cover and simmer until tender (about 20 minutes). Remove from heat and drain well. Toss with 1 tablespoon oila nd 1 tablespoon lemon juice and set aside.
4. In large skillet over medium heat, saute onion in remaining olive oil until it starts to brown (5-7 min) Then add mushrooms and mirin. Add remaining 3 tablespoons lemon juice (1 tablespoon at a time) to deglaze pan and caramelize vegetables. Add thyme and saute 2 minutes longer for a total saute time of 12-14 min. Fold in lentils and roasted vegetables and saute to heat through. Season to taste with salt, toss with parsley and serve.



Sweet Root Casserole with Dried Fruit
Prep: 30 min Cook: 1 hour 15 min Serves 8

2 medium sweet potatoes
6 parsnips (2 cups)
5 carrots
1 small yellow onion, sliced into wedges
10 pitted prunes, halved
1/2 cup unsweetened dried cherries (we used dried cranberries)
1 2-inch piece of fresh ginger, peeled and julienned
1 cup orange juice
1/4 cup maple syrup
1/4 cup lime juice
1 teaspoon arrowroot powder (can substitute 1 1/2 teaspoon corn starch)
1/8 teaspoon freshly grated nutmeg
Zest of one lemon, coarsely chopped
Sea salt

1. Preheat oven to 375 degrees Fahrenheit
2. Peel and chop sweet potatoes, parsnips and carrots into 1-inch chunks and place in 9-by-13-inch casserole. Add onion, prunes, cherries and ginger and toss.
3. In separate bowl, combine orange juice, maple syrup, lime juice, arrowroot, nutmeg, lemon zest ande salt. Whisk to combine ingredients and pour evenly over vegetables
4. Cover with foil and bake 45 minutes. Remove from oven, remove foil and baste. Return uncovered casserole to oven and bake another 15 minutes. Toss vegetables and bake a final 15 minutes. Remove from oven, toss to re coat with sauce, and serve.


Pictures from Natural Health Magazine

blueberries and blueberries

For those who don't know me I'm Brook's sister Courtney :) She has got me on the nutrition bandwagon and I thought I'd post one of the first green (very dark green due to the blueberries) smoothies my husband and I made



To continue our blueberry kick we made some healthier blueberry muffins that were delicious - (I know that they are probably not up to the raw diet standards but they are very yummy)




Recipe


3/4 cups low fat milk
1/2 cup natural applesauce - I used some of the applesauce my parents made from their many apple trees
1 egg
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries

Preheat oven 400ºF degrees. Grease muffin pan with butter.

Blend milk, applesauce, egg in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl.
Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries.
Divide batter among muffin cups.
Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes.
Immediately remove from pan.

cacao frostee

Based on a demo from Cali's breakfast class

2 cups almond milk
1/2 cup cashews
1 tablespoon cacao powder
1 tablespoon Earth Powder (by Health Force Nutritionals) --I substituted maca powder and yacon powder
1 banana
1 tablespoon honey
2 teaspoons agave (I just used the honey)

Blend. Add ice if you want it extra cold.

And if you want a true Aztec flavor add a bit of cayenne pepper.

change

"If you want something you've never had before,
you've got to do something you've never done before."
--Dina Reed

Raw Strawberry Cheesecake

Made this raw strawberry cheesecake last night. It is amazing. The flavors are so perfect. Definitely a favorite.

Raw Strawberry Cheesecake
Recipe from Cali's Class
(Cafe Gratitude Recipe)

Almond Crust
2 cups almonds
3 ounces pitted medjool dates
1/4 tsp liquid vanilla
1/8 tsp salt

Process all ingredients and form into a pie pan like a crust.

Strawberry Filling
3 cups soaked cashews
4 cups strawberries
3/4 cup almond milk
3/4 cup honey
1/3 cup lemon juice
1 Tbsp liquid vanilla
1/4 tsp salt
3 Tbsp irish moss (optional) or 3 Tbsp sunflower lecithin
1 cup coconut oil

Blend ingredients until smooth and creamy. Pour into the crust. Freeze 2-3 hours. Garnish with fresh strawberries.

(Cheesecake will store for at least 4 days covered in the fridge.)

No Bake No Bakes

These are my personal favorite raw treat, because I love, love, love, peanut butter and chocolate.



4 C rolled oatmeal
1/2 C almond butter (I have also used a natural peanut butter)
1/2 C coconut oil
1 T vanilla
6 T cocoa powder (I used cacao powder)
3/4-1 C agave
3/4 tsp. salt

Mix by hand in bowl. Drop by spoonfuls on a wax paper lined cookie sheet. Put in freezer until hardened. Eat and enjoy.

Recipe by RawMelissa

Simple way to melt raw honey

I have a 50 pound bucket of raw honey that is very hard. I have tried a few different ways to liquify the honey again and this is easy and effective. You just place the jar on top of the band and place it in a pan of water on the stove on low and wait about 10 minutes. That way the jar is not sitting directly on the bottom of a hot pan and you can just put the lid on the jar when your done.

Green Smoothie App

I just read about a green smoothie app compatible for for your iPod touch, iPhone or iPad.

There is a great article about it here from the developer—Victoria Boutenko, and a link to the App Store. It looks like a great resource!

Description

Prepare an array of delicious smoothies from whatever ingredients are at hand. Nutrition data is provided for each smoothie as well as every individual produce item. An identifying picture helps you recognize each smoothie ingredient. Nutritional highlights make it easy to find the foods that best suit one’s own health needs.

dinner recipe: 1

photo from allrecipes


My goal for this year is to find 20-30 tasty dinner recipes that my family loves (not just me:)).

Thank you, Donna.

We made the lentil tacos and everyone loved them (recipe in November's archive). I served them in warmed soft corn tortillas with shredded carrots, sunflower sprouts, sliced red peppers, sliced tomatoes, lettuce, salsa and if we had had an avocado it would have been true perfection.

Cal-mond Cookies

Cali's almond cookies from the desserts class.

1/2 cup raw almonds
1/4 cup raw walnuts
dash salt
2-4 tbsp raw honey
1/2 cup pitted medjool dates
1/4 tsp. vanilla extract
1/4 cup raisins or dried cherries
1/4 cup ground almonds to roll balls in
Love

Mix together in a food processor (until it becomes smooth). Roll into balls and roll in ground almonds or unsweetened coconut flakes. Freeze or chill well for 30 minutes before eating.

bread and butter

Raw Melissa's Almond Butter recipe here.

I have been adding spelt and kamut to my whole wheat bread. Yum.

Great News.......Blendtec Sale

To get into the Valentine's day spirit Blendtec is offering $50 off the Factory Reconditioned Blender starting January 31st-February 8. This Blender is the Blendtec Total Blender. It is normally $350. This means it will be $300. Just click on the blender on the right of the blog. Then when you get to blendtec's website click on the link titled blenders. You will see the factory reconditioned blenders if you keep scrolling down. When you go to check out enter the coupon code CHOCOLATE. Tell your friends. Everyone deserves a great blender. Remember to click on the blender on the right side of this blog not the one above.

Contact me if you have any questions.

Donna Clayton

801-361-7972

r-dclayton@att.net

Green Smoothie Queen 21 Day Detox

Picture from Greensmoothiequeen.com

For the last 21 days, my husband and I decided to do the 21 day Detox from Green smoothie Queen. (greensmoothiequeen.com) There was actually a prep-week for seven days and then the 21 days. The meal plan contained only smoothies and salads. 100% raw.

I was hesitant, but after eating quite a bit of unhealthy foods around the holidays and with some prodding from my husband to go for it. We embarked on a journey to eat only raw foods for the full 28 days. No bread, no dairy. The first part was extremely hard.

I can remember when Cali taught us about eating more raw and she kept saying to just eat 51% raw, I kept thinking there is no way that I can ever do that. Now I can say that I did better than that. Even if it has only been for 21 days.

I have learned how emotionally attached we are to food. I feel like I have missed bread more than anything else. My husband and I have been up to Omar's twice. (Which is amazing food.) I have grown a much greater appreciation for what I put into my body.

My husband has lost 15 - 20 pounds in 3 weeks. He finally dropped below 200 lbs. Which for him has been a big goal for at least 3 years. I have dropped to the weight that I was before having kids.

I have also tried new recipes that I never would have if we had not started this cleanse. I made Cali's raw spaghetti and her raw lasgana. They both turned out delicious. I honestly don't know if I ever would have gotten to the point where I would have done that without the extra push that the cleanse has given me. I also made flax seed crackers.

We both feel amazing and have never felt better. I love the changes that I have seen in my family.

As a disclaimer...... we definitely want to incorporate some of the changes, but will not continue to eat 100% raw following this cleanse.

Blueberry Orange Smoothie

1 cup packed spinach
1 ripe mango (peeled and coarsely chopped)
2 cups orange juice (I used freshly juiced clementines)
2-4 cups frozen blueberries

Recipe from Melissa Chappell's book FAVES (Purple Green Smoothie p. 99)

This one is so yummy.
I love the combination of flavors.

Small and Simple Things...

Photo by Brook Andreoli

Brook asked me if I would share some of my experiences with green smoothies since that has been what we have been focusing on in January. I have loved learning about green smoothies and trying new smoothie recipes since I first learned about them a few months ago. I have to admit some of my attempts have been better than others and my husband and family have been patient with me as I have tried new things and experimented. One of the biggest benefits so far has been that we don't eat as much sugar and have included more whole grains and raw vegetables into our meals.

Each morning I have put any left over smoothie in a quart jar thinking that I would drink it later during the day, but instead my husband started grabbing the jar and taking it with him to work and sharing it with his co-workers. Comments from them have ranged from, "I like it!" and "It's good!" to "It tastes like sawdust!" from a teenager. (They work in a wood shop so I don't doubt that it really did.) I was surprised though a couple weeks ago though when Michael pulled the container of green smoothie out of our fridge and served it at our work party to go with the other party food on the table. Everyone said they really liked it and it made me smile. I have been grateful for his enthusiasm and support with the changes that we are making.

I have also found that even the simple changes we make to our lifestyle can sometimes have profound effects. After attending a class about essential oils recently I bought a book to learn more about them. I was talking with my mom about it and she asked what the book recommended for high blood pressure. I found that lemon oil was supposed to help. The next morning mom put 1/4 lemon in some warm water and drank it and her blood pressure finally came down for the first time that week after trying to get it down with different medications with no success. The next day when she checked her blood pressure after drinking lemon water with 1/4 lemon in it the results were even better. Needless to say I am so grateful for the things I have been learning and the positive effects it has had on our lives.

This is a copy of the latest green drink I have tried. I added a carrot and there was quite a bit of pulp so I needed to strain it, but I really liked it.

Dr. Mehmet Oz’s Green Drink

Apparently this green drink recipe was first shared in the Oprah Show by Dr. Oz, in 2007.

• 2 apples cored
• 2 BIG handfuls of spinach
• 1 medium cucumber
• 3 ribs/sticks of chopped celery
• 1/2 inch or teaspoon ginger root, peeled
• 1 bunch parsley
• Juice of 1 lime
• Juice of 1/2 lemon

Lately I have also been studying about making homemade yogurt and keifer and thought I would include this recipe as well.

Banana Nut Winter Smoothie
1 banana, frozen
1 cup vanilla yogurt
1/4 c chopped walnuts
1/2 tsp ground cinnamon
1 tsp honey (optional)
1/8 tsp ground nutmeg

Cut the frozen banana into 3 or 4 chunks and peel. Place in blender with yogurt, walnuts, cinnamon and honey (optional). Blend on high for 2 minutes or until smooth. Pour into glass and top with a dusting of ground nutmeg.

Dannon Yogurt Recipe

cucumber apple

After tasting this juice at Cali's class I craved it.
I waited until Christmas when my parents gave me a juicer.
So yummy.
So refreshing.

A few apples and a cucumber.

Simple.

Try it.

"kale lemonade"

Kelly McCaleb made this juice at her class. I was expecting it to taste like leaves and was surprised when I LOVED it.

Recipe and picture from Gweneth Paltrow.

Kale Juice

This is an incredibly healthy, refreshing way to start your day. Kale is full of calcium and antioxidants and just about everything else—it’s one of the best things you can put into your system. When juiced with a bit of lemon and agave, kale turns into a sort-of grassy lemonade. No worries if you don’t have a juicer, a blender and a sieve do the trick.

• 1 bunch of kale, stems removed and leaves washed
• the juice of 2 smallish lemons
• 1 1/2 tablespoons agave nectar
• 1/2 cup cold water

Combine everything in a blender and blitz until completely pureed. It might take a little bit of time and a shove to get it going. Strain the juice through a fine sieve into a bowl, pushing down on the solids with a kitchen spoon being sure to extract all the juice. Taste the juice and add a bit more lemon or agave if you think it needs it. Pour into a glass and drink up.

21 Days

photo from kelly mccaleb's blog


21 Days until February's Meeting.

The perfect amount of time to create a new habit.

This month: Green Smoothies.

You all know how much I love green smoothies.

Perhaps your goals for this month could look like this:

Read Green Smoothie Girls' website.

Read Chapter One in Robyn Openshaw's 12 Steps to Whole Foods book.

Try a handful of new green smoothie recipes (or try them for the first time).

Drink a green smoothie every single day.

Try a green drink.


Kelly gave an awesome class last week. She demoed green smoothies and gave out several recipes. I asked her if I could share, of course she said, yes. Here are two and I'll make copies of the rest (and some yummy salad recipes) for you to pick up at our February meeting.

Simple Favorites:

2 bananas
2 tablespoons hulled hemp seed
1 bag of frozen blueberries {about 2 cups}
2.5 cups pure water
1 teaspoon of super food of your choice
5 kale leaves or a big handful of spinach


1 bunch dandelion greens
1 lemon (peeled)
2 large apples
1 banana
2 teaspoons flax seeds (optional)
Spring or distilled or RO water

Goal=Learn to craft your own

1 bunch green leafy vegetables of choice (50% of total)
Fruit of choice (50% of total)
1-2 banana or 1 avocado to emulsify (make creamy)
Ginger, lemon, parsley or superfood powders, seeds, stevia, etc.


Here is another one that she shared on her blog (the post that inspired me to check out green smoothies).

2 cups spinach

1 cup kale

1 ripe banana

1 tbsp hemp oil

1 tbsp ground flax

1 tbsp chia seeds (soaked in water first)

1 cup raw milk or almond milk

2 scoops vanilla protein powder

"this shake has about 45 grams of protein and over 20 grams of fiber and crazy amounts of vitamins and minerals, omegas from good fats and antioxidants (chia seeds carry a heavier antioxidant load than even berries). that's really good. grant and cate like more berry/ fruit tasting smoothies, but i like a nutty, earthy taste like this one.

tip: i keep portioned out greens, berries, etc. plus a big bag of super ripe bananas in the freezer. right before produce goes bad, or when i'm offered free produce, or when i go berry picking i just stuff it all into ziplocs, freeze, and they are all set to blend! yummers!"

let's get growing

illustration by raquel aparicio


I can not stop staring at this picture.

I have it next to my computer on my desk.

I ripped it out and framed it as soon as I finished reading the print version of this article.

I think Aparicio nailed a illustration of a beautiful woman.

Growing. Alive. Vibrant. Sharing. Looking Forward.

That is my goal. To imagine my body growing and alive and vibrant. Full of joy.

If we miss the joy in these foods or positive changes I think we are missing the true change and beauty of it all. I think if we miss loving our body we are missing the power in our own creation.

Think of this quote on gratitude in relation to your body: "One of my favorite definitions of happiness is not having what you like but liking what you have. Many hours may be wasted in thinking about what one may not have rather than what one does have. Gratitude enables us to have peace and happiness."--Sharon G. Samuelson

Again, "I love my body. My body serves me well."

I was blessed to have a mother who told me every single day that I was beautiful.

and I believed her.


I like to now imagine by own body looking like that beautiful growing woman on the inside. Full. Content. Peaceful.

Are we ready to get growing?

Berry Hemp Shake

Berry Hemp Shake: Recipe here.

I love the vibrant colors of raw foods. I just had to stop and take a picture of this gorgeous purple.

This has a very nutty flavor (due to the hemp seeds). Click on the recipe for an article about seeds and nuts.