Projects

 

 Monthly ChocoLetter!

coupons, specials, & more







ChocoBlog

Tuesday
May192009

Get Ready!

In just a few days it will be Memorial Day weekend and you know what that means: picnicking outside!

To ensure that you feel as energized as can be on this well-earned holiday, check out these rocking raw picnic-ready recipes


1. Nopalitos Salad

Ingredients:
* 8 cactus leaves
* 3 lemons
* 1 T olive oil            
* 1/2 small onion, chopped
* 3 cloves garlic
* Cilantro (1 or more bunches, to taste)
* 3 medium tomatoes, chopped
* Salt to taste

Preparation:
* Wash Cactus leaves very well.
* Fill a large bowl with water and juice of 2 lemons. Add about a teaspoonful of salt and then put the cactus into it.
* Rinse the cactus in this lemon water very well.
* Remove the leaves from the water and chop it into 1/2" pieces.
* In a skillet, add 4cups water and simmer the leaves with onion, garlic and salt until cactus leaves are tender, about 30-45 minutes.
* Remove from heat and drain. Add the rest of the ingredients, adding juice of last lemon, salt and olive oil for a dressing. Serve cold.





2. Avocado Hemp Dressing
Yield 1½ cups
* 2 very ripe avocados
* ¼ c hemp oil
* Juice from 1 lemon
* 1-2 T cilantro, minced
* Pepper
* 1-2 t Ume plum vinegar
* Water

Cut avocados in half. Hold the pitted half firmly, and strike with the chef's knife. The knife should stick to the pit, making it easy for you to pull it out of the avocado. Repeat with other avocado.

Scoop avocado out of skins and place in bowl. Mash with fork, then stir in hemp oil, lemon juice, cilantro, pepper, and vinegar. Thin with water, if necessary. Taste and adjust seasonings.



3. Watermelon Blackberry Soup

Check out this exotic chilled soup!

Yield 4 servings
* 6 c watermelon, diced and seeded               
* 1-2 t lemon or lime juice
* pinch of salt
* 2 c blackberries
* 3 T light brown sugar
* 1-2 t rosewater or orange flower water
* 1 pound red watermelon
* 1 pound yellow watermelon
* ¼ c pomegranate seeds
* mint sprigs, for garnish

Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.

Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.

Seed the red and yellow watermelon and cut into bite-size pieces.
Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
Garnish with the mint and serve



4. Don't forget the chocolate! If your picnic falls on a squelching hot day, be sure to keep your chocolate bars near an ice pack or something cool so that they don't liquefy like that awesome soup (above) before you're ready for it!

Friday
May082009

Five Drinks in Five Hues

Drink the rainbow!

These delicious drinks should get you through the weekend. Benefits: consuming the fresh fruits and veggies in these beverages (that span the color spectrum) ensures that you’re getting a mix of vital nutrients. Enjoy!

Red
Juice (from Cherie Calbom & Maureen Keane's "Juicing for Life")
1 medium bunch red grapes
1/2 cup cherries
1/2 cup blueberries

Pour juice into a glass or bowl over finely crushed ice. Sprinkle a handful of whole berries on top, and eat with a spoon.


Orange

Orange Jublious (by John Kohler, living-foods.com)

This drink may remind you of the common "orange drink" seen at malls

Juice from 2 valencia oranges (fresh squeezed)
10 oz frozen mango
3 oz (or more) frozen raspberries
1 young coconut water and meat
1 vanilla bean
tablespoon of beneficial bacteria powder (optional)

Place above ingredients in blender and blend.


Yellow

Golden Smoothie (living-foods.com)

Ingredients
2 kiwi fruit
1 banana
1/2 cup orange juice
1/2 cup frozen mango chunks (or other frozen fruit chunks)

Peel and slice the kiwi fruit, and blend. Add banana, orange juice and frozen fruit.

Blend until smooth

Pour over ice cubes in two long glasses.

Serves 2

Green

Green and Gone Smoothie (very popular pick from GoneRaw.com)
Ingredients:

1 quarter to 1 half fresh pineapple
3 leaves of Kale - I use deep green "dino" kale, deveined
1 ripe banana (can use frozen)
4 fresh mint leaves, optional-to taste
1 quarter to 1 half inch of fresh ginger root (can use dry), to taste
2 to 4 cups water
Preparation:

This makes from 32 to 64 fl oz.

Place all ingredients in blender.

Start out with only enough water to cover everything about half-way (allows it to blend to a creamy consistancy)

After all creamy, add more water to get to the thickness you prefer


Blue/Purple

Raw Berry Smoothie (http://www.squidoo.com/raw-smoothie-recipes)

1 Organic Meyer Lemon
1/2 Bag of Frozen Organic Cherries
1/2 Bag of Frozen Blueberries
1 Handful of Cilantro
4-5 Stalks of Bok Choy
Teaspoon of Raw Cacao
Teaspoon of Spirulina
1-2 Cups of Filtered Water

Instructions: Blend in a Vitamix or other blender

 

Have a fantastic, delicious Spring weekend!