Naraya Cooking Health Recipe

you cannot deny the refreshing nature of this juice. the peppermint pairs surprisingly well with beets; the fresh personality of the mint compliments the earthy tones of the beets perfectly. make sure to serve this with ice and in cute little glasses - it makes it taste better.


sweet beet peppermint juice: makes three cups

large handful of fresh mint leaves
3 apples
1 orange
1 red bell pepper
1/2 cucumber
4 beets
2 carrots

prep the fruits and roots - juice 'em and drink! mmm...

juice fast still going strong. although today is definitely my most intense detox day so far. i have a pretty bad headache, feel light-headed and all my muscles are sore. similar to what i've been feeling, but more concentrated. i am supposed to work tonight but i might just take it off to rest. good thing i don't have class on tuesdays.

today's post is actually about yesterday so i'll keep it short because later today i will also be posting about my day... today. confusing, i know. time warp. yesterday's juices were green and delicious. the first one was mostly parsley carrot orange with apple, tomato and a bit of spinach.

skin cleanser: serves one or two

1 cup spinach
1 cup parsley
2 apples
1 orange
4 carrots
2 tomatoes

wash. peel. juice. drink. 


i was also pretty physically involved yesterday. i vacuumed the house then carried crates of wine downstairs, and later later helped my boyfriend move into his new place. i carried his stuff up six flights of stairs. i got a bit light-headed at times but i did it. i can be kind of stubborn.

my second juice of yesterday was similar to the first. lots of parsley, apple and orange. i wasn't sure if i'd like the parsley but i LOVED it! it adds a sensational savoury tone to the juice that fills you up and highlights particular flavours.

green juice goddess: serves one or two

1 cup parsley
2 apples
4 carrots
2 oranges
1/2 cucumber 

wash. peel. juice. drink. <3


my dinner juice was this recipe. current fave!

then i got my parents to watch a documentary about juice. fat, sick & nearly dead. you can find it for free online if you try. i watched it during my previous fast and was inspired! there should be more docs about juice fasting, and fasting in general!

at this point, the fast seems to be flying by and i'm not craving any food yet. right now i feel i can go for another 16 days. especially since i'm experiencing detox today - good sign! i had trouble falling asleep last night but once i DID get asleep, i slumbered pretty deeply. was FINALLY able to sleep in.

i am craving some juice right now (haven't had any today yet) so i will talk to you guys soon! going to take it easy today, have a bath, and let my body do it's thang.

today was busy but i am still feeling really good, mentally. physically, all my muscles are sore and feel tired, as if i had a hard workout but then didn't eat enough afterwards. i am also having a bit of trouble sleeping, slight headaches, and an occasional light-headed feeling. oh, detox... what a love-hate relationship we share.

today was farmer's market day! it was (tragically) the last one of the season for our neighborhood. BUT - and what an important "but" - there are three winter farm markets in our city area so i don't have to go without local, organic, love-filled produce all through the chilly season. PHEW.

today i'm feeling great. last night i had sore muscles which is a sign of mild detox. yahoo! i had a tasty carrot-apple-orange juice with my parents for breakfast, fed a butterfly that has been finding comfort and safety in my room (until my cat attacked it today!) during the rainy weather, then went to the market.


we loaded up on EVERYTHING. when you're on a juice fast you are actually getting more nutrients then you normally would because you can without feeling full. the fiber is mainly what produces that full feeling and when you juice - you take that out! so although i wouldn't normally eat 4 apples and 2 cucumbers in one sitting, i can with juice. thus i bought a ton of veggies and greens today for the next few weeks of juice fasting; i know i will be able to consume it all.

when we got back i made THE MOST DELICIOUS REFRESHING AMAZING AWESOME JUICE EVER! seriously. this is in my top three fave juice recipes now. i bought some peppermint with the idea that it might make interesting juice, especially if i mixed it with citrus.



pineapple peppermint love: serves one or two

4 small carrots
1 apple
1 orange
4-5 pineapple slices
handful fresh mint leaves
1/2 cucumber 

cut, slice and peel as needed. then juice it. hurry up and JUICE IT.
be prepared to have your mind blown (as well as your taste buds).


the plans for the rest of my saturday are pretty great. my juice fast partner-in-health (get it? instead of "in crime"... okay fine i'm not funny) is heading over soon and we're going to make some savoury juice for dinner. the boyfriend is coming over later too and it's also my friend's 19th so we might go out to dinner to celebrate.

i DO need to get some school work done at some point... hm.

first juice of the day was rather late. i thought i would be home earlier so unfortunately my energy was running pretty low. i am feeling better now though and warming up too (got pretty chilly sitting outside reading for two hours). plan for my friday afternoon? watch a movie with my juice-fasting buddy and generally just be cozy.

last night i went to see cadence weapon at fortune sound club and it was really fun. i went with all my favourite people (my boyfriend even came out!) and danced until 2 am. then drove to the naam for tea (and food for some). i had a great time, but sweating the whole night then passing out at 4 am probably isn't the smartest way to start a long fast... lesson learned. woke up today and had a headache and sore muscles.

my feelings are mostly excitement right now. for the past several days i've been looking forward to this. i am very ready to let juice and other liquids (tea, broth, strained nut milks, lemon water, etc.) become my diet for the next little while. as i've said - i'm not giving this a pre-decided time span but i'd like to go for three weeks or so. we shall see.


pink dream juice: serves one or two

1 beet
2 carrots
2 apples
1 orange
3-4 pineapple slices
1 cucumber

wash, cut, peel and slice as needed. then juice 'em up! mmm so sweet. i would have added spinach but i couldn't lose that gorgeous colour from the beets so i left it as is. 

the possibilities for zucchini pasta are endless; much like salad and smoothie recipes. this time i used pumpkin seeds and garlic for the base of the sauce. of course - the noodles are just zucchini! i topped it off with raisins, chives and spiced almonds.

i usually make 2 small zucchinis for myself. one of the many aspects of raw food i love is the huge amount of food you can eat. veggies and greens are so low calorie it's pretty much impossible to get adequate calories from them alone. so most of my diet ends up being fruit. then of course i have nuts and seeds in my desserts, and sometimes some whole cooked grains to balance out my omega-3's.

as joel fuhrman explains - the higher ratio of nutrient to calorie in a food, the better it is for you! so plants like zucchini, eggplant, any greens, mushrooms, tomatoes, etc. are super low-calorie but super high in nutrient density. they will keep you living long! and holy guacamole (see what i did there?), do they taste good...


zucchini noodles with pumpkin seed & garlic sauce: serves one or two

noodles:
2 small zucchinis 

sauce:
1/4 cup raw pumpkin seeds
2 tablespoons nutritional yeast
1-2 chopped garlic cloves
1/4 cup basil leaves/other fresh herbs
2 tablespoons raisins/dates
as much nut milk or water as needed

to make the noodles, slice the zukes on a mandolin or spiral slicer. set aside in a big bowl. to make the sauce, blend all ingredients until smooth (adding water or nut milk til then). massage the sauce into the noodles until evenly coated. let them rest for a minute to soften and marinate. sprinkle on whatever you like! nom. 



p.s. i go on my juice fast tomorrow! SO EXCITED. 
p.p.s. check this website out if you - like me - are in love with reggae dub. 

Ingredients

• 2 pounds organic yukon gold potatoes
• 2 small leeks, sliced and any dirt removed
• 2 tablespoons olive oil
• 3/4 cup blanched almonds (almond with skin is ok too)
• 4 large garlic cloves, minced
• 5 cups vegetable broth, + more as needed
• 1/2 cup basmati or jasmine rice
• 1 pinch saffron, partially crushed
• mineral salt and fresh cracked pepper to taste
• 2 teaspoons sherry vinegar or red/white wine vinegar
• 2 tablespoons flat leaf parsley, minced

If using almonds with the skin, just know that the skins will fall off in the soup. For me this is not an issue (I like the added fiber) but if you're serving for company you may consider using blanched almonds.

today i bring you an inspired treat, rawified: fig bars! shiloh farms, an organic whole foods company based in the states, sent me some of their products for free to use and review! yippie for me! they were kind enough to mail me more than i asked for. i got extra alfalfa seeds! i also received black mission figs and raw almonds. while they were in the mail i decided what i would make with them - fig bars (as you may have guessed).


they are delicious! they remind me of a raisin butter tarts. imagine if a fig bar and a raisin tart had a baby (don't worry about logistics here okay, humour me)... then make it raw and vegan and you've got one of these! yum. i won't make this post too long because you probably just want the recipe BUT ALSO my friend just got here and we gotta make some juice! WOO.

as far as my review of the products goes - i love shiloh farms! the figs were delicious, satisfying and full of flavour; the almonds tasted really fresh and actually RAW; i am going to sprout the alfalfa seeds and let you know how that turns out. 


raw fig bars: makes 9 big bars

crust:
1 cup walnuts
1 cup almonds
1 heaping cup raisins
1/4 teaspoon cinnamon

filling:
2 cups dried figs, soaked in water for 2-4 hours (keep the water!)
1-2 tablespoons maple syrup (optional)
1/4 teaspoon salt

topping:
1 1/2 cups pecans

to make the crust: process the nuts in your food processor until you get really fine pieces - like flour. alternately you could use oat flour here. add the raisins and cinnamon. if it's not sticky enough, add some dates or maple syrup. press into a 9X9 pan or shape it yourself on parchment paper, that's what i did.

to make the filling: blend the figs, maple syrup/agave and salt in the food processor (no need to wash it yet), adding the soak water as needed to make it smooth but still quite thick. spread this on the crust but keep a little less than 1/4 cup of it in the food processor...

to make the topping: add the pecans to the food processor (with the leftover fig mixture) and pulse until there are small nut chunks, but not too fine. sprinkle this on top of the fig filling and press down a little. cut and enjoy! i sliced the sides off mine to make it a nice square so i had these extra strips of fig bar... i made fig nut milk! just blend it with water.

yum! here's another smoothie recipe for you, my peeps. this one is sneaky, it's not green but it has kale in it. the colour of the blueberries hides it. oooh, deceptive (yes i DO personify my smoothies). you can personify THIS:


while you're enjoying the unprecedented 90's smoothness of that little diddy ("i like the way you work it, no diggity...") you should also enjoy the raw deliciousness of this smoothie. it's got extra protein from hemp so it's excellent for right after a work out; which was my situation. you like P90X? i do. das my jam.

anyways - smoothie recipe.


blueberry hemp smoothie: serves one

1 cup frozen blueberries
2 dates
1-2 tablespoons raw hemp seeds
1 cup kale
1 banana
1-2 cups water/nut milk, or as needed
stevia, if desired

blend all of it up in your high speed blender. add enough water/nut milk to make it all smooth; but not too much because then it will taste watery (as one might guess.) drink!

oh lawd. i am so excited about our new juicer. it is an omega vert 350 and i love it almost as much as i love dante (my cat).

Ingredients

• 1 1/2 cup raw cashews, soaked
• 1/2 cup water
• juice of 1 large lemon or 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast*
• 1 garlic clove
• dash of onion powder
• himalayan sea salt & cracked pepper, to taste

Soak the cashews for at least two hours in a bowl of water, covering the cashews about an inch of water as they will puff up a bit.

Drain cashews and place all remaining ingredients into a blender or food processor, blend scraping down sides as needed until creamy. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

Store in refrigerator in an air tight container for an hour or two, this will stiffen the mixture a bit. You can also just prepare your dish with it straight away without refrigeration if needed.

Makes approx. 2 cups. Stores in refrigerator for up to a week.

*You could do just as well without the nutritional yeast if you don't have it. I only added a small amount, probably pretty unnoticeable. I will be trying more next time to play around with it a bit. If you do add it, it will add a bit more cheesy flavor and some good nutritional value.

Note: If you have trouble with the mixture blending on it's own try this, or add extra water...

I find that the mixture will go to the sides and not incorporate itself, maybe my blender is not that powerful. A trick I use while blending is to use a rubber spatula, with the lid off, I will scrap down ever so gently and tightly against the wall of the blender to help push the cashew mixture into itself so it keeps moving. It can be tricky, you don't want to put the spatula too far in or the blades will hit it...only scrap down enough to help keep the flow going, you don't have to go all the way down. I will do this around the wall of the blender until it either moves on it's own or it's to my desired consistency. Be patient when doing this so you don't lose your spatula in the blender.