Every once in awhile i just get stuck making the same ol' thing every day or same weekly menu. Then I get thinking I'm getting really boring and something has gotta get me out of this rut. So what do I do? I hit the books like a good student of the world. So I thought maybe you are in the same rut so I invite you to do the same..come on by sit and look through our books and maybe something pops out at you. If you aren't in NY look at our website in recipes or sign up to our newsletter. I try to include a recipe in each newsletter.
Truffles
scant 1/2 cup cacao butter
scant 1/4 cup coconut oil
6 tbsp cacao powder
3 tbsp agave nectar
Cut cacao butter into small pieces before you carefully melt them in a water bath.
Add coconut oil to the cacao butter, and stir until blended.
Add cacao powder and agave nectar. Stir again.
Pour into ice cube tray and store in the fridge. They take about 2 hours to become firm, or less if you put them in the freezer.
From Raw Desserts by Erica Palmcrantz Aziz and Irmela Lilja
Some of us love kelp noodles and can't get enough. Others just don't get the excitement and then I realize they don't know the secret to making them taste like NOODLES!
The secret is soak the noodles in water and squeeze about a half of a lemon over top and massage the noodles then let those suckas sit for about an hour. Voila you got some soft noodles ready for some eatin'!
Nili's fav recipe is to take cashew nut butter and add water until creamy, sprinkle a little sea salt and nutritional yeast throw veggies on top and Pasta Primavera!
We have been having Green Smoothiepalooza here at High Vibe for the last few weeks. And it has been AMAZING! Personally I have lost about 8 lbs, my mood is more balanced, my blood sugar is more stable (I don't feel like I need to eat every few hours), my skin looks better, my hair is softer and growing faster...I could go on and on!
Already being pretty into healthy living, I was really taken aback at how much my quality of life improved after only a week of doing green smoothies for breakfast/lunch everyday. Even though I was 100% raw for a few years, I had never done a smoothie or juice cleanse! Now that I have experienced the incredible benefits of Green Smoothies first hand, and realized how easy a smoothie cleanse is to implement, I can truly see what all the hype is about.
My advice to you? DO IT!!! You will not regret it, I promise!
Our Basic Recipe
Add to or subtract from it as you see fit, but this is a great way to start!
Makes about 40 oz
1 1/2 C fresh papaya
1/2 cucumber
7 stalks celery
1 C parsley
2 T chia seeds
4 T maple syrup
2 dates or handful dried cherries
12 oz filtered water
12 oz coconut water
OPTIONAL
2 T sunflower or non-GMO soy lecithin (emulsifies ingredients)
3 T Ormus SuperGreens (or other green powder)
2 T bee pollen (this makes it really nice & creamy)
Blend blend blend until smooth (we love Blendtec, but any blender will do).
FEEL AMAZING!
P.S. Need a little more help getting started? Check out these great green smoothie books for more great info and tons of recipes...
The Green Smoothies Diet by Robyn Openshaw
Green Smoothie Revolution by Victoria Boutenko
It is officially Fall, YAY!
I LOVE the sensory experiences that this season brings; from the pleasure of feeling the cool breeze against my skin again, to the sense of nostalgia stimulated by the aroma of burning leaves, to the tantalization of my tastebuds by the many delicious seasonal veggies like winter squash, radicchio and pumpkin (my favorite!)
What better way to revel in the bounty of the season than with an incredible new dish with which to wow and delight your friends and family!?
Try this stunner, a HIGH VIBE fave from our pal Jeremey Safron, adapted from his tome The Raw Truth (get it here today!)
Angel Hair Squash Pasta with Marinara
Serves 4
2 C Red Sauce
7 dry-packed sun-dried tomatoes, soaked in water until soft, and drained
2 large tomatoes, chopped
1 clove garlic
4 fresh basil leaves, chopped
Place the sun-dried tomatoes in a blender. Add the chopped tomatoes, garlic, basil, Braggs, olive oil, and yeast. Blend well, until smooth. The sauce should be very thick.
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2 large zucchini
1 large winter squash
1 large, fat carrot
1 large red beet
Pinch of sun-dried salt
1/2 C pine nuts, finely ground
1/2 C pitted olives, sliced
1/4 C loosely packed fresh basil leaves, chopped
5 dry-packed sun-dried tomatoes, soaked in water until soft, drained and finely chopped
Use a spiralizer to create spaghetti-like "pasta" or a vegetable peeler to create linguini-style "pasta" of the zucchini, squash, carrot and beet. Rinse the vegetables well and soak in water with the salt for 1 hour. Drain. On each of four serving plates, place one quarter of each spiralized vegetable. Pour 1/2 cup of the red sauce over each serving. Top with some of the pine nuts, olives, basil and sun-dried tomatoes. Serve with a square of Onion Flat Bread.
HAPPY AUTUMN !!!
What a rawsome treat!
This delicious "Chocolate Peanut Butter" pie, adapted from Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D., uses raw almond butter and wild jungle peanuts in place of the common hybridized, aflatoxin loaded ones. This amazing dessert is sure to make you go MMMM!
Crust
2 C raw pecans, soaked
1/2 C raisins, soaked
2 T raw carob powder
2 t cinnamon
1 t nutmeg
Process all ingredients in a food processor with the "S" blade until a dough-like consistency is obtained. Press into a 9" glass pie pan and refrigerate for 1 hour.
Filling, Layer 1: Sweet "Peanut" Butter
1/3 C water
1/2 C raisins, soaked
2 t Himalayan salt
1/2 C wild jungle peanuts, finely chopped, (optional--for a chunky texture and more peanut-y flavor)
Process all ingredients in a blender including the soak water until creamy. Spread mixture into pie pan.
Filling, Layer 2: Chocolatesque Sauce
1 C raw carob powder
1 C water
1/2 C olive oil
1/2 C raisins, soaked
1 t spirulina
1/2 t Himalayan salt
Process all ingredients in a blender including the soak water until creamy. Pour sauce over peanut butter. Retain 1/2 cup.
Filling, Layer 3: Coconut Cream
2 C coconut pulp (available in our store, but not online)
1 C coconut water (available in our store, but not online)
1/4 C raisins, soaked
1 t Himalayan salt
Process all ingredients in a blender including the soak water until creamy. Pour 2 C of coconut cream over the Chocolatesque Sauce. Pour 1/2 C Chocolatesque Sauce into the center of the pie in a circular shape. Using a chopstick, slowly swirl the sauce into a spiral shape. Dust with carob powder and refrigerate for 1 hour before serving.
Organic Raw Cacao Butter, Cacao Powder or Cacao Nibs on SALE now through Tuesday August 3rd only $15 per lb down from $22!
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Use your Cacao Powder and other Amazing Superfoods in this magically delicious recipe from Cafe Gratitude's book, Sweet Gratitude.
Goji Berry-Chocolate Cheesecake
Makes one ten-inch cheesecake
Chocolate Hempseed Crust
1 1/4 C almonds
1/2 C hempseeds
2 oz cacao powder (weight)
4 oz date paste (weight)
2 T liquid vanilla
1/8 t salt
1. Process all ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
2. Repeat a few times until nuts are well broken down. Add remaining date paste and continue processing until mixture is consistent. The final result of the crust should be a mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.
3. Assemble the cheesecake pan with the bottom up (opposite the way it would normally be used with lip facing down). This makes it much easier to serve. Lightly grease the entire inside of the pan with coconut oil.
4. Distribute crust evenly on the bottom of pan and lightly compact by hand. Set aside until ready to be filled.
Goji Berry-Chocolate Filling
2 C goji berries (dry)
2 C almond milk
2 1/2 C soaked cashews
1/2 C agave syrup
1/4 C liquid vanilla
3 T lemon juice
1/4 t salt
3 T lecithin
1 1/4 C coconut oil
1. First soak the 2 cups goji berries with the 2 cups almond milk for about 2 hours.
2. Add to blender all ingredients except the conout oil and lecithin.
3. Blend well until smooth and creamy (3-5 minutes).
4. Stop blending and add the lecithin and melted coconut oil.
5. Resume blending until oil and lecithin are well incorporated.
6. Pour filling into spring form pan with prepared crust. Recipe may call for a swirling decoration, see swirling instructions below.
7. Place in freezer to set 1-2 hours or until middle of cheesecake is firm to the touch.
8. Remove spring form ring by inserting a non-serrated paring knife along the inside edge of pan. Open spring form, remove cheesecake and decorate to your liking.
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