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Green Kale Roll-Ups

The other day I was out of everything, so I took the leftover kale, greens, and avocado I had and made these simple but delicious kale roll-ups. Enjoy!

Green Kale Roll-Ups
Ingredients:
4-6 leaves Dinosaur kale (flat leaf kale)
1 avocado
2-3 handfuls mixed greens, micro herbs, sprouts
1/4-1/2 cup edamame beans (optional)
1 tsp (to taste) Wesley Gourmet Seasoning

Preparation:
Remove stem, and middle vein from kale. In a separate bowl combine avocado with remaining ingredients. Sprinkle spices if desired. Stuff kale leaves with mixture – just enough to fill and roll. Roll up leaves and secure with toothpick, or turn over on seam-side. Green roll-ups are ready to serve and eat. Yummo! Simple.

Mango, Arugula Green Smoothie, and Arugula with Peppery Vegetables over Coconut Brown Rice

Last night I realized I didn’t have any spinach to make my family’s favorite green smoothie. The only greens I had was lamb’s quarter (mache), and arugula. I love arugula, but it is a bit spicy – like a peppery mustard flavor. But I thought, “why not?” I could just add extra banana and pray for the best. Well, the results were great. It was a hit with my family. In fact, the flavor was minty and very refreshing. However, I have to say, it didn’t smell minty fresh, it smelled more like peppery-mustard – but that’s okay.

For those of you who aren’t familiar with this spicy green, arugula is a leaf vegetable, and has been grown in the Mediterranean since Roman times.  Because of its strong flavor, arugula is often mixed with milder greens to balance the flavor. Arugula is great to sauté with other fresh vegetables with or without olive oil. It’s a great replacement for escarole, and dandelion greens.

Arugula is rich in vitamin C and potassium, and is considered a cancer-preventing food. Arugula has the same amount of calcium as spinach, but has better calcium absorption. During ancient Roman times, arugula was considered an aphrodisiac. Arugula usually is collected in the wild. It wasn’t until 1990 that this spicy green was cultivated on a large scale. At your local Trader Joe’s you can purchase arugula both in its organic cultivated state, or as the traditional wild arugula. I tend to purchase the wild arugula as it has a much stronger flavor.

I use arugula in a lot of my meals. It’s great for spicing up a dish, or balancing out the flavors of a dish. Its great raw or slightly cooked and it goes great with just about any vegetable, and many fruits. If you haven’t tried it, I highly suggest you do. Here are my recipes for the day using this wonderfully, nutritious, and flavorful green. Enjoy!

Mango, Arugula Green Smoothie
Ingredients:
3-4 handfuls Arugula
1 scoop vanilla-hemp protein powder
1 scoop Delicious Greens 8000
2 cups mango chunks (fresh or frozen)
2 medium bananas, peeled
1 spoonful raw honey
1 T bee pollen
4-6 drops SweetLeaf Stevia clear liquid
3-4 ice cubes purified water
purified water

Preparation:
Combine all ingredients in a high-speed blender. Cover blender half-way with the purified water. Blend on high until super smooth. Makes about 2-3 12oz glasses.

Arugula with Peppery Vegetables.
Ingredients:
1 Red pepper, seeded, cored, and chopped
1 Orange pepper, seeded, cored, and chopped
1 Yellow pepper, seeded, cored, and chopped
½ large Sweet onion, peeled and chopped
1 full cup Butternut squash cubes (fresh or frozen)
1 full cup Sweet potato cubes (fresh or frozen)
2 T Coconut butter or goats butter
1 T EVOO
1 tsp Sea salt
½  tsp Pepper
½ tsp Chili pepper flakes
1 tsp Garlic powder
½ tsp Onion powder
1 tsp Bragg’s spice blend with kelp
dash Nutmeg
dash Cinnamon
½ cup Dried shredded coconut
2-3 cups Arugula

Preparation:
Add olive oil (EVOO) to a large skillet with lid. Heat on medium, and add coconut butter. Let melt slightly. Add all ingredients except spices and arugula. Place lid on top, and toss occasionally during heating process. Heat, but don’t overcook. You want to lightly sweat the veggies but keep them at a warm – not hot temperature. Lower temperature to simmer. Add shredded coconut and arugula. Toss well and remove from heat. Serve with or over top of coconut brown rice.

Coconut Brown Rice.
Ingredients:
1 cup Japanese brown rice
2 cups purified water
dash sea salt
dash pepper
1-2 T Coconut butter

Preparation:
Combine rice and water in a medium-sized sauce pan. Add a dash of salt and heat water and rice to a boil. Reduce heat to a simmer and placed a lid on top. Let simmer for 20-30 minutes until rice has absorbed all water and is fluffy. Remove from heat and add pepper and more salt. Stir up rice, and add the coconut butter, stir again. It’s ready to serve.

Super Oat Bars

I’m currently reviewing another raw recipe ebook I purchased, Kristen Suzanne’s Easy Raw Vegan Transition Recipes. Kristen has included a lot of unique and easy to make recipes.

I recently made the Cheezy Corkscrew Macaroni – Kid Approved!. It was pretty darn good for mock mac n’ cheese. My son loved it! Next up, I plan to make the Perfect Potato Salad, and the Plant Power Burgers. I’ll be posting my full review on a separate post.

Today’s recipe is inspired by another recipe included in Kristen’s latest book, the Sweet Coconut Oat Bars. However, I have doubled my recipe and changed it up a bit by adding quite a few other goodies. Check it for yourself. Enjoy!

Super Oat Bars
Ingredients:
Dry Mix.
2 cups oats
1 cup Super Flour
2/3 cup raw protein powder
2 spoonfuls maca powder
2 spoonfuls goji powder
1 spoonful cordyceps
1/2 cup raw cacao nibs
1 cup dried coconut flakes
1 cup dried coconut shredded
1/2 cup carob chips
1/2 cup raw sliced almonds
1 cup Himalayan golden raisins
1 packet Amazing Grass chocolate super food powder (or other brand)
3 spoonfuls bee pollen
1 cup hemp seeds
1 1/2 tsp ground cinnamon
1 tsp ground ginger

Wet Mix.
1 cup coconut butter
2-3 T raw almond butter
1 cup raw agave nectar
1-2 T raw honey
1 tsp vanilla extract
6-10 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Step 1.
Combine all dry ingredients in a big bowl and mix real well. Set aside.

Step 2.
Place wet ingredients in a food processor or blender and mix well until super smooth.

Step 3.
Fold wet mix into dry mix, then mix real well by hand. Keep mixing until a dough-like consistency is formed. Line a large baking dish with parchment paper or plastic wrap. Place dough mixture into pan and press evenly so that the dough covers the entire inside of the pan. Place another piece of parchment paper of plastic wrap on top. Allow to setup in freezer for 1-2 hours.

Step 4.
Remove bars from freezer. Cut into bars, and wrap each bar individually in parchment paper or plastic wrap. Store in refrigerator up to 1 week or slightly longer. Or, dehydrate bars for up to 12 hours, flipping once half way through the dry time. Dehydrated bars can be stored in the refrigerator for up to 2 weeks or slightly longer.

What You’re Not Hearing From Your Doctor…

What I’m about to share with you is information that you’re doctor has probably never told you.

He’s never told you this because quite frankly, he probably doesn’t even know it himself.

Most doctors tend to be pretty clueless about how to get people healthy in the first place let alone how to keep them healthy.

But there are some doctors that do…

And the video that you’ll see in a minute is from one of the world’s leading medical doctors.

One of those doctors that does his job… you know, keeping people healthy so that they stop having to see him all the time.

His name is Dr. Joel Fuhrman and he’s about to share with you specific details on what you can do to ensure that you never get sick again.

Raw for 30 Days

Dr. Fuhrman is going to share specifics on topics such as

*The root cause of all illnesses

*The biological explanation for why people have food addictions

*What macronutrients and micronutrients are and why you’re likely eating too many macronutrients and not enough micronutrients.

*How to reverse chronic diseases.

*And a whole lot more…

Raw for 30 Days

This video is video number two in the 100% free Simply Raw Video Series that is being released by the makers of the film “Simply Raw”.

The first video was released on Monday and featured Morgan Spurlock from the film “Super Size Me”.

The video with Morgan has already had over 1,000 comments on the blog since it’s release!

Make sure to watch this video with Dr. Fuhrman and if you happened to have missed the video with Morgan Spurlock don’t worry…you’ll get to see that one also.  🙂

And you know what else? Typically when you see a doctor you get charged an arm and a leg for information that is probably not helping you all that much.  With this video you get to learn from one of the world’s top doctors… for free.

I can’t even imagine how much money watching this video will save you in future medical visits…
To your health,

Debbie Marsh

Raw for 30 Days



Carmel Apple Crumble Pie

I love the Fall, especially in Arizona. The temperature is just right, not too hot and not too cold. The Fall season brings great Fall treats, such as delicious pumpkins, squashes, dark greens, and delicious apples of all varieties. Nothing better than delicious Fall harvest pies!

Well, I’ve been craving apples and caramel. So I decided to create a raw version of an apple crumble pie, but with caramel (made from dates of course). This pie was such a hit, I will definitely make it again real soon!

Although you can use any variety of apple you desire, I actually decided on Rome apples, a Granny Smith, and a Bartlett Pear. The pear added a nice touch to the flavors of the sweet and tart apples. Perfect for a nutty, caramel flavored dish. Enjoy!

Crust.
Ingredients:
1 cup raw pecans
1 cup raw walnuts
1 cup raw Brazil nuts
1 T coconut butter
1 tsp pink Himalayan salt
1 tsp ground cinnamon
1 ½ cups Raisins
1 tsp vanilla extract

Preparation:
Ground nuts in food processor until crumbly. Add remaining ingredients and mix well, until dough forms. Remove from food processor and press into the bottom and sides of a pie pan. Cover with saran wrap and freeze until filling is ready.

Filling.
Carmel Sauce Ingredients:
1 cup pitted Medjool dates soaked (retain water)
¼ cup Grade B maple syrup
¼ cup raw agave nectar
2 tsp ground cinnamon
1 tsp pink Himalayan salt
¼ cup psyllium husk
1 T coconut oil
1 T raw almond meal (finely ground almonds)
¼ cup chopped raw pecan pieces

Apple Ingredients:
3 Rome apples (peeled, cored, sliced)
1 Granny Smith apple (peeled, cored, sliced)
1 Bartlett pear (peeled, cored, sliced)
juice of 1 lemon

Preparation:
Place sliced apples and pear in a bowl and add the lemon juice. Combine well and set aside. Combine all Carmel Sauce ingredients including date water into a food processor or high-speed blender (exclude coconut oil, almond meal, and chopped pecan pieces) and mix until smooth. Add coconut oil and blend again. Pour over apples and pears and combine well. Add almond meal and pecan pieces. Fold in and combine well. Pour into chilled pie crust. Recover with saran wrap and return to freezer until set. Usually takes about 4-6 hours. Let stand at room temperature for about 3-5 minutes before serving.

Acai-Cacao Hemp Smoothie

This weekend I came up with the perfect energy hemp smoothie. It’s simple, deep purple, and full of life. Enjoy!

Ingredients:
3-4 T hemp seeds
8 oz purified water
1 packet Amazing Grass Chocolate Green Superfood
1 spoonful goji powder
1 spoonful maca powder
1-2 T raw cacao nibs
1 spoonful bee pollen
2-3 tsp pumpkin spice
1 packet Sambazon Acai smoothie packet
2 pitted Medjool dates
1 spoonful raw almond butter
½ cup frozen blueberries
1 medium-size banana
¼ cup frozen pineapple chunks

Preparation:
Add hemp seeds to a high-speed blender with 1/4 of the purified water. Blend until smooth. Add the remaining water and blend on high until milky and smooth. Next, add all dry ingredients, blend on high. Then add the dates and blend again. Add remaining ingredients (fruit and acai smoothie mix), blend until creamy and smooth. Ready to serve. Makes 1-2 smoothies.

Sorry, no picture with this recipe. The drinks don’t last long enough to take a snap shot. Lol…

Kale with Ginger Gold Apples Salad

It’s been a while since I have had one of my favorite all time greens – kale! So I thought I’d put together a nice, but simple, refreshing and energizing salad consisting of lots of kale. I found these delicious organic Ginger Gold apples and thought they would go great with the kale – which they did. Try this recipe out, I think you will enjoy it.

Kale with Ginger Gold Apples Salad.
Ingredients:
10 leaves (more or less) organic Dinosaur (Lacinato Blue) kale (chopped)
1 handful mixed organic baby herb lettuce
1 small handful organic baby spinach
1 organic Ginger Gold Apple (cored and seeded)
1/2 cup raw organic Himalayan Golden raisins
1 cup chopped pecans
pinch sea salt
drizzle raw agave nectar or raw honey
several drizzles balsamic vinegar

Preparation:
Combine all ingredients in a large mixing bowl except for salt, agave nectar and vinegar, toss well. Add remaining ingredients and toss again – it’s ready to serve. This salad is filling, flavorful, and energizing. Enjoy!

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