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Even after making the zucchini casserole yesterday, we were left with extra zuchinis. Here’s what I threw in the blender today:

1 zucchini

7 ice cubes

1 banana

1 cup orange juice

1/2 avocado

It turned really yummy and the yield was 2-3 servings.

Next time, I will try this interesting smoothie.

What else can I do with zucchinis?

 

I know, the name spells:  “The Weirdest Cake On The Internet,” but it tastes awesome! I found this delicious raw cake recipe about a month ago and never found time to make it. Too bad, because it only took me 30minutes today! If you like lemon flavor, feel free to also add a  few drops of lemon extract. The original recipe asked for jicama. I used something simpler and more readily available.

 

 

 

Cake
1/2 cup finely grated white turnip
1 1/2 cups Granny Smith Apples, pealed and grated finely
2 cups almond flour (almonds, ground in a food processor)
4 tbsp.  flax meal  (flax seeds, ground finely)
1/4 cup agave syrup
1 tsp vanilla extract
lemon juice and zest of 1 lemon
1/2 cup poppy seeds

Mix all ingredients well. Separate into two halves. Take the first half and form in a shape of a cake.

Frosting:

1 cup coconut oil
1/4 cup agave syrup
Juice of 1 lemon  ( zest opti0nal)

Beat/Whip the coconut oil with beaters! Whip again and add the agave. Then, add the lemon juice.

Assembly:
Top the first layer of the cake with Frosting. Form the second half of the dough into another layer on a  separate plate. Flip the plate to place another layer on top of the frosting.Frost the whole cake: top and sides. Sprinkle Poppy Seeds on the sides and maybe on top, as well. Top with Lemon zest curls or slices. Refrigerate for an hour or more. Serve at room temperature.

Remember the carrot ginger soup recipe I posted recently? What would you do with the pulp that’s leftover from juicing 3 cups of carrots? I made a casserole that turned out pretty good.

 

 

 

Ingredients:

3 cups carrot pulp (or grated carrots)

1 medium onion

1/2 cup olive oil

4 small zucchinis, sliced

1 cup of grated cheese ( I used the almond cheese variety)

2 eggs or chia gel substitute

a few drops of tabasco

1 tsp curry

1/3 cup parsley, chopped

Sea salt to taste

Preheat the oven to 350 degrees F.

Sautee the onion in 1/4 cup of olive oil. add the carrots to the onion and some more olive oil. Saute, mixing periodically, for about five minutes. Add the parsley and the spices and sautee for another minute or two. On a separate pan, sautee the zucchinis in some more olive oil for about 3 minutes. Add the zucchinis to the carrots and mix well. Mix in the cheese and the eggs. Oil the baking dish and (optionally) sprinkle some breadcrumbs on it. Put the casserole mixture in and bake for about 35-45 minutes.

I served this casserole with quinoa and  a salad with avocado in it. Avocado’s moisture balanced this casserole’s flavors really well.

I have a few recipes of healthy cookies that I like to use. This one I found on a Russian website a year or so ago. It’s simple, gluten-free, can be made vegan and always turns out fabulous! Occasionally, I add raisins or almond slices to this recipe.

Ingredients:

3/4 cup buckwheat flour

1/2 cup powdered sugar

2 eggs (or chia substitute)

1/3 cup buckwheat honey

1 tsp coconut oil

Warm up the oven to  325°F. Mix the eggs or the chia gel with the powdered sugar, add honey, добавить мед and flour and mix well.  Cover the dish with the dough with a kitchen towel and let stand in  a cool dry place for thirty minutes. Cover the baking dish with parchment paper and oil it up with coconut oil.  Put the dough on the parchment paper, using a tablespoon. Bake the cookies for 15-20 minutes. Optopnal :sprinkle with powdered sugar prior to serving.

This is a wonderful light drink for the hot summer days. Occasionally, I use apple juice instead of orange juice and apple slices instead of oranges.

Makes four servings:

2 teabags hibiscus tea

2 cups of boiling water
1 tbsp mint leaves
2 tsp raspberry leaves (break a tea bag)

2 cups cold water and ice

Orange or lemon slices for garnish

Optional:  orange juice for sweetening

Brew hibiscus tea with mint leaves and raspberry leaves. Let stand for about 5-6 minutes. Cool the tea slightly, strain and add cold water and ice. Pour tea over additional ice. Float orange slices in each glass as garnish.

 

This post a reprint of a post by AnneMarie Colbin. The author suggests the following tips for  a healthy school year. I would take this one step further and recommend these steps year-round for happy and healthy children. Annemarie has been on the forefront of educating people on how to eat healthily through her books, articles and seminars.

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Here are my four top tips for helping your children to stay healthy and avoid illnesses in the new school year. The foods that make kids the sickest are sugar and dairy.

 

 

1. Avoid dairy.

If you can possibly raise them without milk products, you will prevent the most common mucus conditions, especially colds and ear infections. Milk is a great mucus producer; bacteria love living in it, and casein, the protein in milk, is commonly used in laboratories to set up bacterial cultures. Cheese is just as much of a problem, and yogurt is little better. And it’s not because of the fat – in fact, butter does not bring on infections, according to my observations – it is the protein and the calcium, which in cow’s milk are intended to help baby cows become big cows (or steer), and are excessive for humans.

 

2. Don’t reward them with sugar.

If you can avoid giving your kids sugared foods – including sugared breakfast cereals, cookies, cake, candy, and ice cream – you will allow their immune systems to do a better job of keeping them healthy. Sugar is known to depress the immune system, and what is worse, it is really addictive. According to a recent study at the University of Bordeaux, France, it appears to be more addictive than cocaine. I know that we tend to reward the children with sweet goodies, but that habit is perhaps best reconsidered – crayons, balloons, comic books or nuts and raisins might be a better idea for rewards.

 

3. Give them lots of protein.

To keep the kids healthy, they also need to eat sufficient protein (some in each meal, such as fish, chicken, meats, or beans and legumes), with lots of vegetables both cooked and raw, as well as good quality fats (extra virgin olive oil, coconut oil, organic butter). See my post on protein breakfasts for more advice. 4. Make sure they get plenty of rest Most importantly, they need enough sleep and rest, which will allow their bodies and their brains to recuperate and restore, as well as grow. Lack of sleep is one of the major causes of stress and illness. So there you have it: feed them well, keep them off the ice cream and sweets, and make sure they sleep enough, and they will avoid many illnesses.

 

4.  Make sure they get plenty of rest

Most importantly, they need enough sleep and rest, which will allow their bodies and their brains to recuperate and restore, as well as grow.  Lack of sleep is one of the major causes of stress and illness.

So there you have it:  feed them well, keep them off the ice cream and sweets, and make sure they sleep enough, and they will avoid many illnesses.

Remember the carrot chips I made yesterday? Well, I had some leftovers and they went into a sandwich that turned out pretty amazing. I suspect that this sandwich can also be made into a delicious salad.

Ingredients:

Two pieces of whole wheat or gluten-free bread

2 tbsp. pesto sauce

1/4 block of extra firm tofu, sliced thinly

1/2 cup onions, sauteed in olive oil

1/2 cup carrot chips

1/4 cup mixed greens

Lightly toast the bread. Spread the pesto on both slices. Put the greens on top of the pesto sauce. Put the carrots over the greens and onions over carrots. Put the tofu over the onions. You can add more pesto to go on top of the tofu, if you wish. Close the sandwich and serve right away!

As a busy mother, I know nothing beats a good casserole when it comes down to a quick and delicious family dinner. This casserole is very easy and is excellent for utilizing leftovers. The vegetables I chose to use this time are more suggestions than musts. Green beans work well, cauliflower is fine corn is delicious and sweet potatoes taste great! Furthermore, you can take any other grain you fancy and use it instead of quinoa, making this casserole into a completely different dish altogether! I am a big fan of millet for this dish, but I also love brown rice. I sometimes use garbanzo beans instead of the multi-colored ones. I usually serve this casserole with a  nice salad of arugula, cucumbers, carrots, celery, avocado and pumpkin seeds with a bit of extra virgin olive oil on top.  Go to the kitchen and begin experimenting!

Ingredients:

  •     3 cups quinoa, cooked in vegetable broth
  •     2 medium sized peppers, chopped
  •     1 medium sized onion, chopped
  •      1 cup thawed green peas (the frozen ones)
  •     2 medium carrots, chopped
  •     1 medium zucchini, chopped
  •     1 can mixed beans, drained and rinsed
  •    4 medium tomatoes, sliced
  •     4 cloves garlic, diced
  •     1/4 cup olive oil
  •     salt to taste
  •     tabasco sauce to taste
  •     curry powder to taste
  •     1 cup of grated cheese ( goat cheese or soy cheese is fine)

Preheat oven to 375 degrees. In a large bowl, mix all chopped vegetables, (except for tomatoes) beans, garlic olive oil and spices.

In a  casserole dish, put the quinoa on the bottom and the vegetable mix on top. Put tomatoes on top. Sprinkle with cheese. Bake for about 45 minutes.

I love this green, low-calorie, nutrient-packed soup. If you don’t like tofu, you don’t have to put it in. You can also add potatoes, whole wheat pasta or beans of any kind. You can season the soup with some curry for a more of an exotic twist. Yo u can even add some brown rice or buckwheat!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1/2 cup green onion, chopped
  • 2 stalks of celery, chopped
  • 2 tablespoons chopped garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 9 cups water
  • 7 cubes vegetable bouillon
  • 1/2 bunch parsley, chopped
  • 1 block of tofu, cubed
  • 1 bunch of broccoli, separated into florets
  • salt and pepper to taste

Heat the olive oil in a large  pot. Cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in all other ingredients, except for the green onions. Simmer on medium heat for about 2o minutes. Add more water if needed. Add the green onions. Season with salt and pepper to taste.

I love this vegan coleslaw. It works very well with the curry tofu wraps recipe I posted yesterday.

Ingredients:

2.5-3 cups of finely chopped mixture of carrots, cabbage, celery and broccoli

2 tablespoons  red onion, diced

2 tbsp. agave syrup
1/4 cup raw apple cider vinegar
3 tbsp coconut oil
1/3 cup raisins or dried cranberries
1 small green apple, grated
1/3 cup walnuts, chopped

Salt and pepper to taste

Directions:

In a bowl, combine the apple cider vinegar, the coconut oil, the agave , the salt and the pepper. Mix in remaining ingredients .  Let the mixture sit for about 30 minutes, stirring a few times.

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