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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!

Wednesday
May062009

Spring Season is for Fig Fans

Eating Seasonally

There are many benefits to eating seasonally, most obviously fresh food is the most delicious! But seasonal eating also means your food does not travel so far to get to you and isn’t leaving as large a carbon footprint to get to your table.

For produce that’s in season exactly where you are, check out this cool site which lets you select your own state and the precise time of year!

For instance, in Maine right now the freshest produce includes apples, carrots, parsley, parsnip, and scallions. In Arizona, you’ll find fresh kumquats, figs, garlic, plums, rhubarb, and so much more. This is a good website to bookmark, as your local selections are always changing.

To make use of Spring’s wonderful bounty, try out this sweet raw recipe featuring figs and dates, very much in season in certain parts of the country now. Enjoy! (This and many more recipes Here)  

Brazilian Fig Torte

Base:
4 cups Brazil Nuts
3 cups Raisins
1 cup Figs

Frosting:
1 cup pitted dates
2 tbs lemon juice
1 teaspoon lemon rind
Pulp of 1 passionfruit

To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.

To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.

Can’t get enough figs? Try out our wonderful Almond Fig Spice chocolate!