Gluten Free Raw Pad Thai Noodles

Gluten free raw pad thai “noodles”. Made with zuchinni and kelp noodles. Gluten Free Raw Pad Thai 2014-04-16 20:53:37 Kelp noodles combined with spiralized zucchini noodles tossed with a spicy pad thai sauce Write a review Save Recipe Print For the sauce ½ cup coconut milk ¼ cup raw almond butter (I like Artisana or Maranatha brands) ½ t. minced jalapeno ½ T. freshly grated ginger 1 T. coconut aminos ½ T. miso ½ t. crushed garlic 1 T. lime juice 1-2 Medjool dates pitted and chopped tiny pinch of cayenne Noodles Zucchini noodles spiralized Kelp noodles Fresh chopped cilantro Shredded carrots Red bell pepper strips Raw cashews Sauce Place all ingredients in high-speed blender and blend on high until all the ingredients become creamy and smooth. Taste and adjust flavors if necessary. Noodles Sprinkle cut kelp noodles, cilantro, carrots, peppers and cashews over zucchini noodles and toss with pad thai sauce. By Heather McDonough Prairie Health & Wellness...

Gluten Free Raw Brownie Bites

These gluten free brownie bites require no baking, kids will gobble them up! Raw Brownie Bites 2014-04-16 20:37:16 Serves 4 Gluten free raw brownie bites Write a review Save Recipe Print Total Time 10 min Total Time 10 min Ingredients 1 c. raw pecans 1/2 c. raw cashews 1/2 c. hemp hearts 5-6 tbsp cacao powder 6-8 soft medjool dates 2 tbsp maple syrup, yacon syrup or agave nectar ½ t. Himalayan sea salt Instructions In a food processor fitted with the S-blade, blend the pecans, cashews, hemp hearts and cacao powder into a fine meal. Add the dates, syrup and salt; blend 45-60 seconds, or until dough starts to form. Using a medium sized cookie scoop, drop the dough onto a baking sheet lined with parchment paper. Freeze for 20 minutes then press with a fork. Transfer to an air-tight container and store in the freezer. Notes You can substitute ANY nuts of your choice for the pecans and cashews. Almonds, walnuts, brazil nuts, or hazelnuts will all work By Heather McDonough Prairie Health & Wellness...

Gluten Free Raw Curried Noodles

Gluten Free Raw Curried Noodles Raw Curried Noodles 2014-04-16 20:07:04 Serves 4 Gluten free raw curried noodles Write a review Save Recipe Print Prep Time 10 min Prep Time 10 min Ingredients 3 T. raw almond butter 3 T. coconut aminos 1 t. raw agave or coconut nectar 3 t. curry powder 3 medium zucchini unsweetened shredded coconut raisins chopped fresh cilantro Instructions Combine almond butter, coconut aminos and curry powder in large bowl, and whisk until well mixed. Set aside. Trim ends off zucchini and using a veggie spiralizer, cut into spaghetti style noodles. Notes Serve “noodles” with sauce, raisins, coconut and cilantro. By Heather McDonough Prairie Health & Wellness...

Zucchini Noodles with Pesto

Zucchini noodles with Pesto 2014-04-15 22:17:59 Serves 4 This gluten free alternative to noodles is very simple to make and is delicious. Write a review Save Recipe Print Prep Time 10 min Total Time 10 min Prep Time 10 min Total Time 10 min Ingredients 1 small zucchini (spiralized) pesto raw parmesan chopped organic tomatoes Spinach basil pesto 1 cup raw walnuts 1 clamshell pack of organic basil 1 garlic clove 2 cups organic baby spinach 1/2 teaspoon salt 1/4 t. black pepper Olive Oil to consistency Raw Parmesan "Cheeze" 1 cup Brazil Nuts 1 t. chopped garlic ½ t. salt 1 T. nutritional yeast For the Pesto Process walnuts, basil, spinach and garlic in the food processor until combined. (You may need to scrape down the sides once or twice). Add ,salt and pepper and pulse a few times. With motor running, pour in olive oil until a desired consistency is reached. Add more salt if necessary. (You want to aim for a consistency somewhere in between a liquid and a paste). For the Raw "Parmesan Cheeze" Pulse all ingredients in a food processor until light and fluffy. Refrigerate for up to 5 days, and enjoy as a topping on any savory dish! Notes The pesto is great as a dip, a sauce, or a spread. By Heather McDonough Prairie Health & Wellness...
Eat Food

Eat Food

This is a talk given by one of my favorite writers when it comes to food, Michael Pollan. He started with the Omnivore’s Dilemma and then wrote Food Rules (a sort of instruction manual for eating). He is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism.  A 2006 New York Times book review describes him as a “liberal foodie intellectual.”   I frequently share his 3 rules of eating: Eat food* Mostly plants Not much of it *I remind people that real food generally doesn’t come out of a box out of a can out of a bag over a counter through a window And… if it have more than 5 ingredients you should really question whether its food. There are some exceptions to those rules (frozen fruit and veggies from a bag etc), but for the most part that will be all you need to know about how to eat. I found one particular fact that he points out interesting: poor women that cooked their own food were healthier than wealthy women that didn’t. We need to get back to food that’s cooked by us rather than food that’s cooked by corporations. Although I haven’t read his latest book, Cooked: A Natural History of  Transformation, I plan to very soon. Oh, and for those of you disturbed by the pesticide used on potatoes, I found a link to the chemical profile of...