Green Smoothie Cleanse Recipes – Low Glycemic

Our Summer 2010 Green Smoothie Cleanse is officially over, and we’re transitioning into the Post Cleanse Week.  Chronic fatigue symptoms are abating, allergies are improving and the consensus is there is an overall increased sense of well-being the cleanse promotes.  This week is as important as the cleanse week itself.  This is wher new habits are formed and the imporvemetns made dueing the cleanse are either re-inforced or left behind. Continuing on a high raw food diet plan helps people sustain the benefits long term.

Here are a couple of delicious recipes shared by one of our Green Smoothie Cleanse Participants.  They use in-season, fresh, raw and ripe produce and just the right amount of seasonings.

“Spring Garden Soup”

4 tomatoes
4 celery stalks
2 cups spring mix
2 cups romaine heart
2 limes juiced
1 garlic clove

“Spicy Garden Soup”

1 Tomato
1 English Cucumber
1/2 Zucchini
2 handfuls string beans
8 cups Spring Mix
1 garlic clove
1 ginger nub
1/4 cup lime juice
1/8 tsp cayenne pepper
1 1/2 cups water

Blend and enjoy!

Love, Health and Joy to You,

Dr. Ritamarie

A Quick And Easy Raw Food Living Green Meal- A Great Boost for Adrenal Fatigue

I’m often asked, “How do I eat more greens? ” and told  ” Raw foods recipes are so time consuming to prepare.”   Take a look at my latest video and see just how easy it is to get a nutrient dense green raw living food recipe made in under 3 minutes…and with no cleanup!

What’s your favorite healthy fast food?  comment below.

Love, Health and Joy,

Dr. Ritamarie

Raw Foods Summer Recipes and Raw Vegan Wedding Food

This weekend was a raw foods eating extravaganza.   It started on Saturday with a raw foods vegan wedding and ended with my monthly raw foods potluck on Sunday.

Have you ever attended a raw foods wedding?  I hadn’t before yesterday.  It was wonderful.

Not only was the ceremony a beautiful expression of love and commitment in a breath-taking setting overlooking the lake, the food was an amazing spread of delicious and beautiful delicacies.

We started with light appetizers before the ceremony.  The center attraction was the “jalapeño poppers”, tiny jalapeno peppers stuffed with a cashed cream and “breading” of crushed nuts.  Our beverage was delicious cucumber-lime water. They were delicious.

Along with the stuffed peppers was an array of veggies with delicious southwest dip.

The bouquets included lacinato kale and rosemary along with the flowers.

For dinner we enjoyed spring rolls, stuffed with romaine lettuce, carrots, jicama sprouts and a delicious sauce, along with stuffed pesto mushrooms and zucchini pasta.

The desserts were over the top.  2 multi layered chocolate cakes, with raspberry filling, fudge balls stuffed with cherries, key lime pie, chocolate covered strawberries and brownies.  I decided to go for it and try a piece of each.  I haven’t felt that stuffed in a long time.

The potluck this evening was a blend of swimming and relaxing, delicious light summer food and an inspiring and informational health talk.

Those that arrived early soaked and swam, or sat around the pool chatting.

The food was extraordinarily elaborate and delicious.  We had a variety of cole-slaw like creations, sauerkraut, spring rolls, and all sorts of salads.  Dessert was over the top.  I made peach pie, and banana coconut cream pie.  I can’t believe I forgot to take pictures of them.

The talented Karen Osborne, raw foods chef and instructor,  who made the raw desserts for yesterday’s wedding brought one of the chocolate layer cakes minus one piece.  Someone made brownies that were the talk of the evening and another made 2 beautifully decorated date nut torte.  3 OR 4 fruit bowls rounded out the dessert counter.

After dinner, we gathered in my living room and I lead a health talk.  Our topics ranged from traveling, eating in restaurants, setting goals, and strategies for sticking to the diet and lifestyle habits that support health.  We also talked about thyroid issues, gluten free diets, smoothies, fasting and detoxification.

We were honored to host a group of deaf raw food enthusiasts, who brought their own interpreter.  The interpreter said she loves coming to out potlucks because she learns so much!

Here are my pie recipes.

Crust:

• 2 cups almonds, soaked for 6 hours or overnight
• 1 cup pecans soaked for 4 hours
• ½ cup pitted dates
• 1 cup dried coconut

Process all in food processor until it holds together.

Press crust mixture into glass pie dishes.  This made one 7 inch and 1 9 inch pie.

Peach Mango Pie

• 6 large peaches
• 3 mangoes
• 4 dates
• 1 tablespoon psyllium powder (optional)

Directions

• Cut peaches into bite sized pieces and place in a bowl.
• Peel and pit mangoes and put flesh in blender with dates and psyllium.  Blend well until creamy.  Add a little water if needed.
• Add blended mango mixture to peaches and stir well.
• Pour mango mixture over peaches and stir well to combine.
• Place peach mango mixture in crust.  Sprinkle top with finely ground dried coconut. And decorate with sliced peaches.

Banana Coconut Cream Pie

• 4 bananas
• ½ cup coconut butter (Artisana)
• ½ cup water
• 4 pitted dates
• 1 teaspoon vanilla

Directions

• Slice 3 bananas and place in a bowl.
• Put 1 banana, coconut butter, dates, water and vanilla in blender and blend until creamy smooth.  Add extra water if needed.
• Pour mixture over bananas and stir well.
• Place banana coconut filling in 7 inch pie crust.
• Sprinkle top with coconut and vanilla, and decorate as desired.

Do you have a favorite summer recipe to share?  Please post it below in the comments box.

Love, Health and Joy to You,

Dr. Ritamarie

Gluten-Free, Raw Foods Comfort Foods Using Your Food Dehydrator!

By learning the ancient art of dehydration, which is, in essence, “low temperature baking”, you’ll be able to eat guilt-free breads, loaded with veggie goodness, and have them taste similar to your old favorites. Gluten free raw foods like pizza, enchiladas and tacos will become your favorite staple foods once you discover how easily you can make them at home.

Dr. Ritamarie and Chef Alicia have teamed up to bring you some great tips and tricks on using your dehydrator to create yummy breads, cracker and more!

About Chef Alicia:

Chef Alicia Ojeda is an amazing classically trained professional chef, who is passionate about gourmet vegan raw and living food cuisine.

Her culinary background includes both cooked and raw cuisine.

Listen to the replay:  www.blogtalkradio.com/dr-ritamarie

Raw Food Recipe: Gluten Free Diet Sandwich for Healthy Travel Meal

How do you travel and stick to a healthy diet high in raw and living foods, gluten free, without sugar and processed foods? Nomi Shannon, author of  The Raw Gourmet and Dr. Ritamarie share secrets in this video.

Question of the day: What’s your favorite travel food?

Love, health and Joy to you,

Dr. Ritamarie