Pack a Nutritional Punch
Apr 05, 2011 06:39PM
● By Kimberle Smith
This Labor Day, when deciding what you will bring to the picnic, be creative. Beat the heat by choosing to go raw. Bring a dish that inspires your friends and demonstrates that living healthy can be fun. Organic ingredients are the key to rich flavor and satisfaction. The taste is a given, but the nutritional difference is just as important. You will find that you eat much less when you eat organic and you will be much more satisfied.
1 head broccoli
1/4 cup raisins
1/4 cup chopped celery
1/4 cup soaked sunflower seeds
1/2 cup vegenaise (grapeseed mayonaise substitute from Follow your Heart)
2 T apple cider vinegar
2T agave nectar
Soak sunflower seeds in pure water for 4 hours, drain and rinse. Cut broccoli floret into bite size pieces, peel and shred stalks. Mix together with onions, celery, raisins and sunflower seeds and add dressing.
3 large romaine leaves
Sweet clover or alfalfa sprouts
Place 3 slices Avocado, 1 slice Tomato, sprouts and carrots, onions and any other vegetables you like in a romaine leaf, fold like a taco, wrap and enjoy.
Raw Apple Pie
1 1/2 cup walnuts
1 1/2 cup brazil nuts or almonds
2 cup sunflower seeds
¼ tsp coconut oil (optional)
1 cup raisins
1 cup walnuts chopped
squeeze of lemon or lime juice
Grind nuts and seeds in food processor until consistency of graham cracker crust. Add dates and blend until contents ball up like dough.
Shred, pulse, or chop apples, skin and all. Remove 2/3 of mixture and blend the remaining 1/3 until applesauce. In a large bowl combine apple mixtures and add raisins and chopped walnuts. If apple mixture seems too juicy you may want to strain it so that the crust stays firm and dry.
1 cup cashews
3/4 to 1cup H2O
agave nectar to taste
Beginning with 3/4 cup of water, blend cashews and water in blender adding water as needed until thick and creamy. Add agave to taste.
Kimberle Smith is the owner of A-Live & Healthy Organic Eatery & Juice Bar. The restaurant is located at 205 McLeod in Merritt Island. For more information call 321-576-0990.