Mix Your Own Veggie Wash
If rinsing your fruit and vegetables in water isn't good enough, give making your own veggie wash a crack before you spring for something from the store. Here's an inexpensive and easy recipe we've adapted from directions on Recipezaar. The best part is it will take you all of five minutes to mix up.
Do-It-Yourself Veggie Wash
1 tbs organic lemon juice10 drops grapefruit seed extract2 tbs baking soda1 cup filtered water3/4 cup white vinegar
1. Mix well in a sprayer bottle.
2. Shake before use.
3. Spray produce (except mushrooms, because they absorb and retain water) and let sit for 5-10 minutes.4. Rinse well
Resource: http://planetgreen.discovery.com/home-garden/green-clean/mix-your-own-veggie-wash.php
HUMMUS IN THE RAW
1 c. Sprouted Organic Garbanzo Beans**
1 T Raw Tahini
1 T Fresh Squeezed Lemon Juice
1 T Cold Pressed Olive Oil
1 T 1 Fresh Crushed Garlic Clove (more or less to taste)
1 tsp. Ground Cumin
1 T Braggs Liquid Aminos
½ tsp. Ground White Pepper
MIX all ingredients in a food processor. DRIZZLE w/ Olive Oil. SERVE with fresh sliced vegetables or sprouted grain tortillas. GARNISH with fresh Parsley or Cilantro.
*Resource: http://www.sproutpeople.com/; modified by Becky
**How to sprout your own Garbanzo Beans (http://www.sproutpeople.com/seed/garbanzo.html)
Compliments of Becky Glaze
Tuesday, January 29, 2008
Wednesday, January 2, 2008
Pomcilent Salad
serves 8
2 bags of mixed organic salad greens
1 package of sweet grape tomatoes (sliced)
1/2 cup fresh pomegranate seeds*
(*Tip – cut pomegranate in half, place in bowl of cold water, loosen the seeds with your fingers while still in cold water, drain off water)
1 avocado (diced)
1/2 a bunch of cilantro (finely chopped)
1/2 cup Craisins
1/2 cup sprouted lentils (optional: directions below)
DRESSING
1 med. lemon (squeezed for its juice)
1/8 c. Sweet Ginger Teriyaki marinade (or another marinade you like)
1/4 c. olive oil
1 med. clove fresh garlic (crushed)
3 T. Nutritional Yeast Flakes (sold at health food stores)
1 tsp. salt
1/2 tsp. cumin
4 T. of the finely chopped cilantro from above (you could substitute with fresh basil if you prefer)
DIRECTIONS: STIR all dressing ingredients together in a bowl and drizzle over the salad right before serving. ADD some toasted nuts or croutons to the salad. You're done!
Sprouting Lentils (prep time = 48hrs+)
¼ c dried organic brown lentils
1 - ½ quart Mason jar or other glass jar with lid
PLACE dried lentils in jar; fill the jar to the top with water, leave on kitchen counter for 8 hours. DRAIN water, leave lentils in the jar, cover loosely with lid (do not seal lid – you can also use a sprouting lid sold at most health food stores) RINSE the lentils twice a day, making sure to drain off all the water after each rinse. WATCH for little sprouts on the lentils after the 2nd or 3rd day. As soon as you see sprouts they are ready to eat, if you prefer you can let them continue growing for another day or so, but don’t let them get longer than a ¼ inch, they lose their tenderness. Keep in fridge for up to 7 days.
Recipe by: Becky Glaze
2 bags of mixed organic salad greens
1 package of sweet grape tomatoes (sliced)
1/2 cup fresh pomegranate seeds*
(*Tip – cut pomegranate in half, place in bowl of cold water, loosen the seeds with your fingers while still in cold water, drain off water)
1 avocado (diced)
1/2 a bunch of cilantro (finely chopped)
1/2 cup Craisins
1/2 cup sprouted lentils (optional: directions below)
DRESSING
1 med. lemon (squeezed for its juice)
1/8 c. Sweet Ginger Teriyaki marinade (or another marinade you like)
1/4 c. olive oil
1 med. clove fresh garlic (crushed)
3 T. Nutritional Yeast Flakes (sold at health food stores)
1 tsp. salt
1/2 tsp. cumin
4 T. of the finely chopped cilantro from above (you could substitute with fresh basil if you prefer)
DIRECTIONS: STIR all dressing ingredients together in a bowl and drizzle over the salad right before serving. ADD some toasted nuts or croutons to the salad. You're done!
Sprouting Lentils (prep time = 48hrs+)
¼ c dried organic brown lentils
1 - ½ quart Mason jar or other glass jar with lid
PLACE dried lentils in jar; fill the jar to the top with water, leave on kitchen counter for 8 hours. DRAIN water, leave lentils in the jar, cover loosely with lid (do not seal lid – you can also use a sprouting lid sold at most health food stores) RINSE the lentils twice a day, making sure to drain off all the water after each rinse. WATCH for little sprouts on the lentils after the 2nd or 3rd day. As soon as you see sprouts they are ready to eat, if you prefer you can let them continue growing for another day or so, but don’t let them get longer than a ¼ inch, they lose their tenderness. Keep in fridge for up to 7 days.
Recipe by: Becky Glaze
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