tag:blogger.com,1999:blog-53418962939693740922024-03-12T16:48:36.729-07:00Purely NourishedJodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-5341896293969374092.post-13945759523587387952015-12-20T16:25:00.000-08:002015-12-20T16:47:14.433-08:00Roasted Butternut Squash and Apple Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FaLry2tWIgn7QZ4Wk7QZXVqC3Sw6dWBjcp3RnRkOKrcGeZSAq7Y_FDztkQu3_He_ckHEN6ZzsWju9XEjpWtMPwOmcKZjGasHT4tcH-2xcjKt1l0hzFjF_QwU6qeSB-Qhvxuso7LE24Au/s1600/BNSsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FaLry2tWIgn7QZ4Wk7QZXVqC3Sw6dWBjcp3RnRkOKrcGeZSAq7Y_FDztkQu3_He_ckHEN6ZzsWju9XEjpWtMPwOmcKZjGasHT4tcH-2xcjKt1l0hzFjF_QwU6qeSB-Qhvxuso7LE24Au/s640/BNSsoup.jpg" width="512" /></a></div>
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This soup is really worth blogging about. I tried to find a similar recipe but ended up having to create my own to get the flavoring just right. I hope you will enjoy it as well.</div>
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I love this time of year and the warmth a good soup brings. This is one of my favorites with the combination of both apple and butternut squash. The roasting process adds a lovely caramelized richness and the aroma in the kitchen is out of this world. The secret ingredient is curry. It adds a robust flavoring that even this non curry fan can't deny. It's so subtle you won't detect it but without out it, it's just not as good. The garnish of toasted pepitas (pumpkin seeds) and fresh pomegranate seeds is both festive and flavorful. You'll savor them in each bite!</div>
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I have made this vegan because that's how I prefer to eat and the flavor does not disappoint but you may substitute as you wish.</div>
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To make this simpler and quicker I used freshly prepped ingredients from Trader Joe's. For those without a local Trader Joe's, my apologies but many grocery stores are catching on to the convenience of prepped ingredients and of course freshly prepped at home is always best.</div>
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<tr><td class="tr-caption" style="text-align: center;">Butternut Squash prepped and cubed- got to love it!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Onions, carrots and celery- diced! No more tears.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh apple juice and organic vegetable broth and diced apple</td></tr>
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Roasted Butternut Squash and Apple Soup</h2>
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<span style="font-size: x-small;">Makes about 8-10 cups </span><a href="http://purelynourished.blogspot.com/p/recipes.html?recipe_id=6076302" target="_blank"><span style="font-size: x-small;">Print Friendly</span></a></h2>
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Ingredients:</h4>
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4 12 oz bags Trader Joe's peeled and cubed Butternut Squash or about 3 lbs *</div>
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1 apple cored and diced, Gala or your choice</div>
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2 cloves Garlic, peeled and minced</div>
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1/2 cup Carrots, peeled and diced</div>
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1/2 cup Celery, diced</div>
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1/2 cup Onion, diced</div>
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2 -3 cups Vegetable Broth, organic preferred</div>
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1/2 cup Apple Juice, I used fresh flash pasteurized from TJ's</div>
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1/2 cup unsweetened Almond Milk, optional</div>
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1/2 tsp Ground Coriander</div>
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1/2 tsp CurryPowder</div>
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1 Cinnamon stick</div>
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2 Tbsp Coconut Oil, optional</div>
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Salt</div>
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Pepper</div>
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Cinnamon</div>
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Pepitas</div>
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Pomegranate seeds</div>
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Instructions:</h4>
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Preheat Oven to 450 degrees</div>
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Line baking sheet with parchment paper and lightly oil if you like to prevent sticking</div>
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Place squash cubes in single layer on baking sheet</div>
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Sprinkle with salt (optional), pepper and cinnamon</div>
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Roast 30-45 minutes, turning after 15 minutes, until tender and caramelized to taste</div>
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Remove and let cool</div>
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In a large pot, melt coconut oil or use a splash of broth</div>
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Cook garlic until lightly cooked but not brown</div>
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Add Mirepoix mix of onions, carrots, celery, coriander, curry powder and cinnamon stick Cook until onions are translucent, about 8 minutes</div>
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Add in roasted squash cubes, apple, apple juice, and enough broth to cover ingredients starting with 2 cups.</div>
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Bring to a boil then cover then reduce heat and let simmer until all ingredients are cooked through and flavors meld, about 10 minutes. Remove cinnamon stick.</div>
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Use a hand held Immersion blender or place the soup in batches in a blender or food processor to puree. Make sure to remove top cap on blender top and cover with a towel to let the steam escape while blending and only fill container half full. You don't want to scotch yourself! Add in Almond milk for more creaminess if desired. Rinse pan and return blended soup to pot to keep warm while serving. Season with salted pepper to taste. If you would like a thinner soup add in more broth and stir until you reach your desired consistency. </div>
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Toast Pepitas in a dry skillet over medium heat until oils are released and the seeds are slightly crispy. Bowl up the soup and scatter the pepitas and pomegranate seeds on top.</div>
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Serve with your favorite bread or salad or both and enjoy!</div>
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Try it out and let me know what you think.<br />
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Until next time,<br />
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com1tag:blogger.com,1999:blog-5341896293969374092.post-67984953040501299402014-01-20T17:19:00.002-08:002014-01-20T17:31:53.268-08:00Home Made Laundry Detergent Update- Almost 2 years later!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga73fShk8-CZG0Fxp5EdCyCkr-cfKEycBrtwrbySo_pVhAAQms7WrgiF-0iEhYW9aZDu9cY_C13XkXssAl91cziVP99xeuYdeH5UQ7htSOOViPKYqVVt9yKUfpayFAsSVHS3wIHNKFc-9l/s1600/New+line+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga73fShk8-CZG0Fxp5EdCyCkr-cfKEycBrtwrbySo_pVhAAQms7WrgiF-0iEhYW9aZDu9cY_C13XkXssAl91cziVP99xeuYdeH5UQ7htSOOViPKYqVVt9yKUfpayFAsSVHS3wIHNKFc-9l/s1600/New+line+up.JPG" height="438" width="640" /></a></div>
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<b>It's been almost 2 years!!!</b> since I switched from my previous store brand laundry detergent ensemble to this home made and <i><b>healthier</b></i> version and you know what? We still haven't gone through all I made!<br />
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Amazing! As I started to write this I thought it was almost 1 year but no, it's almost 2 years now. How much have you spent on laundry detergent in the last 2 years? Because I spent only $33.20 making this and I said goodbye to harsh chemicals and irritants in the process.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JyFMDUqzjRzKhy0MqQ2llViMpX6XYJhyXTwCS_TR1vylfJOtRNENbbWypGj7huNYMstm2hjwjUAG2V-iuv708CRdx_R4owVQZgJnLPDuxP1ZZdo4MybzfXPGF9MuAAmxL7NQ7uiSOKIT/s1600/Old+laundry+system.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JyFMDUqzjRzKhy0MqQ2llViMpX6XYJhyXTwCS_TR1vylfJOtRNENbbWypGj7huNYMstm2hjwjUAG2V-iuv708CRdx_R4owVQZgJnLPDuxP1ZZdo4MybzfXPGF9MuAAmxL7NQ7uiSOKIT/s1600/Old+laundry+system.JPG" height="240" width="400" /></a></div>
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Bet your laundry products look like this.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0B2M-WPlmmYpROJvmVVtAEbTtqFMHH01RvVyxzcehNt1wcRFwZMsj7_Pam9YxgEs-mUH2L-7e5nnCh_oel2YRxy7u03TiYc-z1w6CMyt2AGAycdxJ6M3SemxkzwWe4RYp_DdPxllXIivG/s1600/Storage+PN.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0B2M-WPlmmYpROJvmVVtAEbTtqFMHH01RvVyxzcehNt1wcRFwZMsj7_Pam9YxgEs-mUH2L-7e5nnCh_oel2YRxy7u03TiYc-z1w6CMyt2AGAycdxJ6M3SemxkzwWe4RYp_DdPxllXIivG/s1600/Storage+PN.jpg" height="462" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My original batch and "fabric softener"- I still have 3/4 of a pitcher left of the detergent.</td></tr>
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This is what mine look like now.</div>
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Our clothes get clean, even better than soap because the baking soda and vinegar rinse cleans the soap residue out and cleans the washer in the process too. No more itchy skin from detergent in clothes, sheets or towels. And I never would have thought that vinegar could make our laundry so soft but it does and no perfumey smells!<br />
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So almost two years later, I can say I'm really happy with this little experiment. Next time I will order the white Zote to get away from the coloring altogether. It just takes a little pre planning for ordering.<br />
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There are lots of these recipes floating around Pinterest but this one really steps away from the chemical based products without sacrificing cleaning power.<br />
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So want the recipe?<br />
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Check out my old blog <a href="http://gettingraw.blogspot.com/2012/03/diy-green-laundry-detergent.html">GettingRAW.com</a> for all the details.<br />
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Try it out and let me know what you think.<br />
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Until next time,<br />
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com3tag:blogger.com,1999:blog-5341896293969374092.post-16181439754458048142013-12-08T11:54:00.000-08:002013-12-08T11:55:50.072-08:00Roasted Spiced Butternut Squash Salad with MacIntosh Apples<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxaJR5jSgzJMR9jtc_pFLoSa9RJnKC2183sHBGOYwnCCuPh1wTX0wcSzNo9HHZZS1Fm7naRKLr4_RnLSPWNhgBfytNzJeBgX_OEqVgduYNerAa6Ov5ZVcoHev-h7Z-XSQ5akUQDY3EyLG/s1600/salad+table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxaJR5jSgzJMR9jtc_pFLoSa9RJnKC2183sHBGOYwnCCuPh1wTX0wcSzNo9HHZZS1Fm7naRKLr4_RnLSPWNhgBfytNzJeBgX_OEqVgduYNerAa6Ov5ZVcoHev-h7Z-XSQ5akUQDY3EyLG/s640/salad+table.jpg" width="428" /></a></div>
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This delicious salad was the main dish of our Thanksgiving meal and thoroughly enjoyed!<br />
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Butternut squash, spiced with clove, cinnamon and allspice and roasted then tossed with a mix of kale and spinach, red onions, chopped apples both dry and fresh, a handful of pumpkin seeds and dried cranberries and then tossed in mild creamy dressing of apple juice, sage, garlic and onions with a slight sweetness of added dates.<br />
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This salad just screams fall harvest making use of seasonal vegetables and colors.<br />
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The recipe was adapted from the new book by Dr. Joel Fuhrman, <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/0062286706/ref=as_li_qf_sp_asin_il?ie=UTF8&camp=1789&creative=9325&creativeASIN=0062286706&linkCode=as2&tag=gettingraw05-20%22%3E%3Cimg%20border=%220%22%20src=%22http://ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=0062286706&Format=_SL110_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=gettingraw05-20%22%20%3E%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=gettingraw05-20&l=as2&o=1&a=0062286706%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E" target="_blank">Eat to Live Cookbook</a>, and like all the recipes of his that I have tried, is certainly a winner in our home. I'm looking forward to cooking my way through this book.<br />
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The best thing about his recipes is that I don't have to worry about them being healthy and I mean <i>truly</i> healthy not just some fad based on someone's opinion. Dr. Fuhrman puts so much emphasis on nutritional research that I don't think anyone else can truly compete in this area. He has enlisted the help of some top chefs to utilize his knowledge and guidelines and put together some winning recipes. I know that the recipes are designed for total wellness and having had such good results with every recipe tried so far, I also know that I don't have to worry about them tasting good. Two big thumbs up from here.<br />
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So on to the recipe:<br />
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Roasted Spiced Butternut Squash Salad with MacIntosh Apples</h2>
<span style="font-size: x-small;">Recipe adapted from Dr. Fuhrman's book Eat to Live- Cookbook</span><br />
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<span style="font-size: x-small;">Serves 4</span><br />
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<h4>
For the Dressing:</h4>
1 clove of garlic<br />
1 tablspoon chopped shallots<br />
2 tablespoons apple cider vinegar<br />
1 tablespoon dijon mustard (optional)<br />
1/4 cup unsweetened apple juice or water<br />
2 tablespoons raw almond butter<br />
1 Medjool date, pitted and stemmed<br />
1/2 cup parsley<br />
6 fresh sage leaves<br />
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Combine dressing ingredients in a high speed blender until well combined. Set aside.<br />
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<h4>
For the Butternut Squash:</h4>
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12 ounces butternut squash, peeled and cut into 3/4 inch diced pieces</div>
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1 tablespoon coconut or date sugar (optional)</div>
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pinch of cinnamon</div>
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pinch of ground cloves</div>
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pinch ground allspice</div>
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pinch of cayenne</div>
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1/2 cup of unsweetened apple juice</div>
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Preheat oven to 350 degrees F.</div>
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In a big bowl, toss the squash with the sugar, spices and apple juice until well coated. Place the mixture in a roasting pan, cover with foil and roast until the squash is caramelized and slightly browned but still firm when tested with a fork. About 15 mins total but stir/toss about half way through.</div>
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Note: If you are fortunate to find fresh diced squash in your grocery store, usually in 32 ounce portions, go ahead and double this portion of the recipe. I guarantee the extra roasted squash will not go to waste. It's so good!</div>
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For the Salad:</h4>
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4 tablespoons pumpkin seeds</div>
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4 tablespoons dried cranberries</div>
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2 apples of choice, (Winesap is what was called for in the original recipe but I used MacIntosh)</div>
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2 tablespoons chopped dried apples</div>
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1/2 of a red onion, sliced into fine rings</div>
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3 cups spinach, sliced</div>
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3 cups kale, sliced</div>
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While the squash is roasting, combine the salad ingredients in a big bowl.</div>
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When the squash is ready, toss it with the salad dressing until well coated and then add to the salad, toss and serve right away. </div>
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I hope you enjoy this as much as we did. You can substitute sweet potatoes, parsnips or any other type of squash you desire as well. It's all good.</div>
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And if you are looking for a nice dessert for this meal, check out the previous recipe for the <a href="http://purelynourished.blogspot.com/2013/12/cranberry-apple-tart.html" target="_blank">Cranberry Apple Tart</a>!</div>
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Enjoy!</div>
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com2tag:blogger.com,1999:blog-5341896293969374092.post-8195769940693947312013-12-02T20:53:00.000-08:002013-12-08T11:57:01.955-08:00Cranberry Apple Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY-JGL03lIyZN4g6-_2D0xMgnqx_d_kK4GNKnansYvqTLIUKNz848ven2azMo3Nqs1NuCOrzAgH1HxJTbYmefFIff8v27W_NT941LSZtiqTj6NZ6kfXOPqX5gMAYdXIuAyO2CGJJqae6P/s1600/cranberry+apple+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY-JGL03lIyZN4g6-_2D0xMgnqx_d_kK4GNKnansYvqTLIUKNz848ven2azMo3Nqs1NuCOrzAgH1HxJTbYmefFIff8v27W_NT941LSZtiqTj6NZ6kfXOPqX5gMAYdXIuAyO2CGJJqae6P/s640/cranberry+apple+tart.jpg" width="640" /></a></div>
Well, I have to say the time has just flown since my last post and I must apologize. The good news is that this is the year my health has improved to the point where I could return to my passion, which is interior design and that has kept me very busy with deadlines these last few months. I have to say I think a great deal of credit has gone to my mostly improved eating habits. I can't say I'm above backsliding into some old habits now and then but for the most part, I eat quite a bit differently than I used to.<br />
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When it came time for Thanksgiving this year, we thought to our favorite recent Thanksgiving meals and decided that a plant based dinner, mostly raw is what suits us best. Because raw and plant based foods are so filling and there is only the two of us, we spread out the celebration over the weekend instead of all at once in one meal and that was very rewarding.</div>
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I'm starting here with sharing the dessert first because... well, you have to have priorities. ;-)</div>
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<h2>
<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBQ5k9XOlcPKHD9MAZzNp0AIo2CBcslV7zfxrlfo5vMZSU53YrsAJlMepE7oNcgB0SFi29bwWKlclyZnDTgxwvzIh9wkjU_Z0ar9AZ0xb0IhfwJXE61khLdSu1Z_FBEXZn0vaHYMot1ni/s640/Tart.jpg" width="640" /> <span style="color: #990000;">Cranberry Apple Tart with a Caramel Drizzle</span></span><br />
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<span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-weight: normal;"><span style="font-size: small;">Very simple and also very delicious. Fresh apples, cranberries, a pear, dates, raisins, nuts and sweetener of choice and you've got a wonderful impressive tart in the bag. No one even has to know it's raw but your friends and family that want to avoid gluten, and dairy will surely appreciate it. The cranberries add a little tartness and quite frankly, the filling could be used as a cranberry apple relish/ sauce as well.</span></span></span></h2>
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<b>Crust:</b></div>
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2 cups almonds</div>
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1 cup dates, pitted and stemmed- soft</div>
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1/4 teaspoon salt</div>
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Place all the above in a food processor and process until crumbly and the mixture sticks together when pressed between your fingers. Be careful not to over process though to the point of creating a nut butter. Press into the bottom and up the sides of a tart pan or pie pan. Freeze until ready to assemble.</div>
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Tip: If you have leftover crust add a little dried coconut and some chopped walnuts and set aside for topping your favorite banana ice cream, cereal or fruit bowl. So delicious!</div>
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<b>Filling:</b></div>
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1 ripe pear, peeled, cored, and chopped</div>
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3 apples, peeled and cored, reserve 1/2 an apple for topping</div>
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1 cup fresh cranberries</div>
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1 lemon, juiced</div>
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1/2 cup of dates, pitted, stemmed and soft (soak in water if necessary to soften)</div>
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1/2 cup of raisins, soft (soak in water for about 30 minutes until plump and drain)</div>
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1/4 cup coconut or agave nectar</div>
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pinch of cinnamon</div>
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Place all but 1/2 an apple and half the lemon juice in a food processor. Blend until well mixed but chunky. You can do a couple of things at this point: Rough chop the rest of the apple and stir into the mix or do like I did and slice thinly the 1/2 apple and toss with the remaining lemon juice and decorate the top of the tart right before serving.</div>
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Remove tart crust from freezer and remove the tart from the pan. It should be well set. Spoon mixture into the tart, and either decorate top and serve or return to the freezer until serving.</div>
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<b>Caramel Sauce:</b></div>
<div>
1 cup of dates, seeded and stemmed, soft</div>
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2 tablespoons coconut butter</div>
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3 tablespoons coconut or agave nectar</div>
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1/4 teaspoon sea salt</div>
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1 teaspoon vanilla</div>
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2 tablespoons filtered water</div>
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Blend until well combined and to desired consistency. I actually start this in the food processor and then finish in the Vitamix to get it really smooth.</div>
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Poor into a nozzle tipped container or use a plastic bag with the corner snipped off to get control over the drizzle. </div>
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Serve up your tart with a drizzle over top and don't forget to add a little on each slice.</div>
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<b>Tip:</b> </div>
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This cuts much easier when frozen so I recommend cutting into slices and then defrosting to serve. The tart will keep about 3 days covered well in the fridge or for longer keeping, freeze.</div>
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I hope you give this one a try. It's a nice twist on the old standard apple.</div>
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Keep an eye out for the rest of our holiday dishes from the weekend. They are great for this fall time of year.</div>
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Happy Holidays!!</div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com2tag:blogger.com,1999:blog-5341896293969374092.post-11210057910800195242013-07-23T21:20:00.000-07:002013-07-23T21:20:57.840-07:00Middle Eastern Salad- Eating on the Road<div class="separator" style="clear: both; text-align: center;">
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We were watching of all things a show about fast food in foreign countries a while back. (Yea… I know) and were surprised to hear that in the Middle East this was something that big chains like McDonald's and even Subway, needed to add to their menus to catch on locally. (Sad that they are there at all but that's another topic.) This salad is a staple in some countries and especially for breakfast, an idea I rather liked. It caught my interest and I did some researching, even before the show was over.<br />
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It goes by different names: Israeli Salad, Arabic Salad, Palestinian Salad and probably others I am not aware of but rather than get into this hot bed of debate I decided to call it just <i><b>Middle Eastern</b></i> Salad.<br />
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It has some very simple fresh ingredients like tomatoes, cucumber, lemon juice, and herbs like parsley and mint and of course there are many variations as well. I decide to whip this up to take on our trip and it filled in quite well for many snacks and meals.<br />
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Although you can eat this as is as a salad, I also made up a no bean Raw Red Pepper Hummus (I have posted something similar <a href="http://purelynourished.blogspot.com/2013/06/vegan-fast-food-burger-and-fries.html">here</a>) to have on hand and the two worked out nicely to fill pita bread for a heartier meal as well as to use for chips and veggies. For all raw, you can use endive lettuce as scoops, something we often do.<br />
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We cleared out our mini bar fridge and stocked it with things like fresh fruit, smoothies, the hummus and salad, along with veggies and of course water. This really helped us to keep a lid on eating out too much while away from home. The hummus lasted about 5 days and the salad about 3-4. The chips, not that long at all.</div>
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<tr><td class="tr-caption" style="text-align: center;">In Room Dining- (sorry the lighting wasn't the best.)</td></tr>
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Middle Eastern Salad</h2>
<div>
3 large cucumbers peeled and seeded and then diced</div>
<div>
4 medium tomatoes, seed and diced</div>
<div>
1/2 cup chopped parsley</div>
<div>
1/2 cup chopped fresh mint</div>
<div>
1 small red onion, diced or about 5 green onions chopped</div>
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1 medium lemon zested and juiced</div>
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salt and pepper to taste </div>
<div>
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(I omitted the salt so just know that you might want to add this when serving and not before. It will make the cucumbers sweat and it will become watery as it sits.)</div>
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Mix all the above in a bowl and let sit at least 15 minutes or store in a sealed container and chill. </div>
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It makes about 2 quarts and will keep for 3-4 days in the refrigerator.</div>
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As a side note, I have discovered a great substitute for store bought chips- Pita bread. </div>
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Most often you can find pita bread that is free from preservatives and sometimes salt and oil as well. Gluten free would be a bonus but I have yet to discover that. I find that I don't react too much to pita.</div>
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I just cut them up into triangles and pop into the oven at about 325 degrees for 7-8 minutes until desired crispness. The hummus I made had quite a bit of garlic so I left these plain but for garlic flavored you can spritz with water and dust lightly with garlic powder. As an alternative you can spray with olive oil and do the same but I'm watching the use of oil and don't miss it at all.</div>
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<h3>
On a Personal Note:</h3>
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We had a great trip and although we tried to stay with our eating routine, we did stray while eating in restaurants and with friends and family. We both have decided that a cleanse or detox is definitely in order to feel our best again. </div>
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So we are back to high raw food, salads, juices and smoothies for a while.</div>
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I can't wait to get back in the kitchen.</div>
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Until next time….</div>
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com0tag:blogger.com,1999:blog-5341896293969374092.post-17179976251734934252013-07-12T00:03:00.002-07:002013-07-12T00:04:38.270-07:00Raw on the Run- Lara Bites<div class="separator" style="clear: both; text-align: center;">
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I have to apologize. We are away from home at the moment and due to an overcrowded hotel internet service, I have not been able to post as I had planned. I have been trying at different times during our stay to edit photos or even upload them from my camera but my connection keeps getting lost. In a last ditch effort, finally I was able to connect tonight and nearly 12 am! I guess everyone is going to sleep as I should be. I was afraid it could have been my computer so it is a relief but since this is a working trip, this is not very feasible for posting, so this may be my only post until I return home. So sorry.<br />
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Before leaving home, I made an effort to stock us with some food for the trip. We were able to keep most of it in the hotel mini bar fridge and it has saved us from dining at unpredictable restaurants for the most part of our meals.<br />
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One of our favorites is this recipe, which I have to confess was one of my very first attempts at making raw food several years ago. It's a staple in the raw food community, known widely as Ani Phyo's Donut Holes. Since it really does not compare to sugary donut holes other than by looks, I prefer to call them "energy bites" as that seems more fitting.<br />
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Dates, dried pineapple, coconut, and almonds are about what you will find in a Lara bar, and since a bite size is enough to satisfy, "Lara Bites" it is!<br />
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This is very simple to make and with few ingredients, it makes a nice alternative to buying Lara bars.<br />
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<h2>
Lara Bites aka Ani's Donut Holes</h2>
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<strong>Donut Ingredients</strong></div>
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<li style="margin: 5px 10px;">1 ¾ cups almonds</li>
<li style="margin: 5px 10px;">½ teaspoon sea salt</li>
<li style="margin: 5px 10px;">1 vanilla bean, scraped</li>
<li style="margin: 5px 10px;">2 cups dried pineapple, chopped</li>
<li style="margin: 5px 10px;">2 cups pitted dates</li>
<li style="margin: 5px 10px;">1/3 cup plus 1/4 cup shredded coconut</li>
</ul>
<strong style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, sans-serif; font-size: small; line-height: 19px; text-align: left;">Donut Directions</strong><br />
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<li style="margin: 5px 10px;">In food processor, place almonds, salt, and vanilla.</li>
<li style="margin: 5px 10px;">Process into a fine powder first.</li>
<li style="margin: 5px 10px;">Slowly add chopped pineapple and dates, mix well.</li>
<li style="margin: 5px 10px;">Place in a large bowl. Mix in 1/3 cup shredded coconut.</li>
</ol>
<strong style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, sans-serif; font-size: small; line-height: 19px; text-align: left;">Finale</strong><br />
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<li style="margin: 5px 10px;">To serve, use an ice cream scooper or spoon to form donut holes.</li>
<li style="margin: 5px 10px;">Roll holes in ¼ cup shredded coconut. </li>
<li style="margin: 5px 10px;">Will keep for over a week in the fridge.</li>
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From the book <em>Ani’s Raw Food Kitchen</em> by <a href="http://www.aniphyo.com/" style="color: #660099;">Ani Phyo</a>. </div>
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Rather than me showing photos of how to make these, (which I can't seem to upload anyway) I decided who better to show the process than Ani herself. So here is a video of Ani the amazing, making her delicious raw donut holes.<br />
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<iframe 420="" allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/LuGjDagUWNg" width="420"></iframe><br />
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These little balls will keep nicely in your refrigerator for about a week. If you don't think you'll eat them that fast, I would suggest freezing them, which is what I do and they will keep for considerably longer.</div>
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I hope you consider trying these. I will resume my blog posting when I return. I do have some lovely dishes that I created for the trip as well, mostly raw as that just worked the best for traveling. Hope you are all enjoying your summer.<br />
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Until next time, and when I return to better internet service...<br />
Take care.<br />
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com0tag:blogger.com,1999:blog-5341896293969374092.post-18238994178057692642013-07-03T10:56:00.000-07:002013-07-03T11:55:09.319-07:00Frosted Raspberry Black Bean Brownies<div class="separator" style="clear: both; text-align: center;">
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No doubt this title sounds a little strange. I know it did to me when I first read about these. Black beans and brownies are never three words I would have put together without wincing. Probably what you are doing now.<br />
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But surprise! It works!<br />
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Over on <a href="http://www.drfuhrman.com/">Dr. Fuhrman's member site</a> this is one recipe that everyone seems to love so I thought, hey! I love brownies so I'm game.<br />
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But why would anyone make brownies with black beans at all?<br />
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I hear ya. Well the benefits are many:<br />
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no processed sugar<br />
no flour (aka gluten)<br />
no dairy<br />
no soy<br />
vegan<br />
no heavy amount of nuts like most raw desserts (although there is some nut butter)<br />
plus lots of beneficial carbs and fiber from the black beans<br />
chia!<br />
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Beans of all kinds are a dieters best friend as they fill you up, have great fiber and are a good source of calories when eating a high produce (and low calorie) diet.<br />
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I added raspberries because really what goes better with chocolate than raspberries?<br />
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I also decided to use a 12 individual cheesecake pan when I read that the serving size was 12. I cut the time down for mine because of the pan and frankly I could have cooked mine longer. They were not as fully cooked as they could have been. They came out more like a pudding cake, which was still quite good but for a crunchier outside, more time would have been better.<br />
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The frosting is optional and also vegan, sugar and nut free. Have you had "Chocomole" aka chocolate frosting made with avocados before? It's very good and even great as a pudding.<br />
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So let's get to it, shall we?<br />
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<h2>
Raspberry Black Bean Brownies</h2>
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Recipe adapted from Dr. Fuhrman's Black Bean Brownies from the website: <a href="http://drfuhrman.com/">DrFuhrman.com</a></div>
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<h4>
Ingredients for Brownies:</h4>
2 cups of no or low salt black beans, drained and rinsed or home cooked<br />
10 pitted medjool dates, soaked until soft<br />
2 tablespoons raw almond butter<br />
1 teaspoon vanilla<br />
1/2 cup unsweetened cocoa powder or cacao<br />
1 tablespoon ground chia seeds<br />
1 pint of raspberries, divided.<br />
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<h4>
Instructions:</h4>
Preheat oven to 200 degrees F.<br />
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Combine black beans, dates, almond butter and vanilla in a food processor or high-speed blender. I used my Vitamix for this and while you can, you will get quite a workout with the plunger as this batter is really <i>really</i> quite thick. I had to add a couple of tablespoons of water to get it moving at all. Next time I will use a food processor.<br />
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Once well mixed, go ahead and add the cocoa powder and the ground chia seeds and blend again.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Vr6wiT_y6q_eW1hpMUH3jyYISAkstCwKJRGHmdq4cqRgJkKwOVfjnXsvBdGNf0wOV5yyR0zAy6sQpvaa2P_zYSER1gOfNi2gP7s-4YAwhDFqxl8UZ5GwgbTRSuE0wXqkn8Slh5SWD-6k/s1600/prep+collage.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Vr6wiT_y6q_eW1hpMUH3jyYISAkstCwKJRGHmdq4cqRgJkKwOVfjnXsvBdGNf0wOV5yyR0zAy6sQpvaa2P_zYSER1gOfNi2gP7s-4YAwhDFqxl8UZ5GwgbTRSuE0wXqkn8Slh5SWD-6k/s640/prep+collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(Sorry, about the lighting here. I lost my sunlight unexpectedly- darn clouds!) </span></td></tr>
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Spread half the mixture into a lightly oiled pan (8x8) or muffin/ cheesecake pan. Mine was non-stick so I did not use any oil.<br />
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Mash up 3/4 cup of the raspberries in a cup and then spread over half the brownie batter. Then add the remaining batter over the raspberry layer to the.<br />
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Bake for 1 1/2 hours at 200 degrees.</div>
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Cool completely. Apply topping if desired. Cut into 12 pieces or remove from cups.</div>
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Can be stored in the refrigerator covered for up to a week. (I froze mine.)</div>
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<h3>
Chocomole aka Chocolate Frosting (optional)</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHPgr3myTfe767izEgnoHlL66twY-iPnB0e8iuJQ9DO8iEt7tn6fkqrI4yfE0VX8JU94TyyQsBmEZ_1WkICsL2IB-eInmKOuanXaVBpVmzMidpjLgU1MleGHvp5fim7_VungbrNkjh49W/s1600/avo+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHPgr3myTfe767izEgnoHlL66twY-iPnB0e8iuJQ9DO8iEt7tn6fkqrI4yfE0VX8JU94TyyQsBmEZ_1WkICsL2IB-eInmKOuanXaVBpVmzMidpjLgU1MleGHvp5fim7_VungbrNkjh49W/s640/avo+Collage.jpg" width="640" /></a></div>
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<h4>
Ingredients:</h4>
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1 ripe avocado</div>
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1/2 cup water</div>
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4 tablespoons unsweetened cocoa powder or cacao</div>
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5 pitted medjool dates, soaked until soft.</div>
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splash of vanilla</div>
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Blend all ingredients until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPS_T5AjRYj2q3XW1_OlSFC5ZArgo3HfPZuxXJQmcPNA6zjuba25GQFbvwehJRmiYq6-8nNPpPAD_q-wiZ-irWovC88azW5LZXvxXO3o6mvIIUP7dIA_1HjAQ6MKRU7k8cP0FMYMYw9XbX/s1600/2+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPS_T5AjRYj2q3XW1_OlSFC5ZArgo3HfPZuxXJQmcPNA6zjuba25GQFbvwehJRmiYq6-8nNPpPAD_q-wiZ-irWovC88azW5LZXvxXO3o6mvIIUP7dIA_1HjAQ6MKRU7k8cP0FMYMYw9XbX/s640/2+brownies.jpg" width="428" /></a></div>
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Frost brownies if using and top with remaining raspberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxccaHyWhQeRiBm-2rfHXmQQRwO3IX8qJU9Qj8Bhvx7jqJkIscIZgFh3RuTLuPcea6xwk3iRrDAkqIuJJigrO5lqZjuTAjdtGvEYNNDKMEElZkMn2T-3t87d05tv0e3d8tbzg9Y7mpG7L/s1600/cu.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxccaHyWhQeRiBm-2rfHXmQQRwO3IX8qJU9Qj8Bhvx7jqJkIscIZgFh3RuTLuPcea6xwk3iRrDAkqIuJJigrO5lqZjuTAjdtGvEYNNDKMEElZkMn2T-3t87d05tv0e3d8tbzg9Y7mpG7L/s640/cu.jpg" width="640" /></a></div>
Eat!<br />
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Well are you game? I hope you give these a try. And if you do, please come back and tell me your verdict.</div>
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<span style="text-align: -webkit-auto;">I'll be sharing this over at</span><span style="text-align: -webkit-auto;"> </span><a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/" style="text-align: -webkit-auto;">Healthy Vegan Fridays</a> and also on <a href="http://glutenfreehomemaker.com/">Gluten Free Wednesdays</a> over at the Gluten Free Homemaker's site.</div>
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<span style="font-size: medium; text-align: -webkit-auto;"><b>Oh and one more thing:</b></span></div>
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<span style="text-align: -webkit-auto;">When you have that blender all chocolateied (is that a word?) up after making the frosting use that left over goodness to whip up a smoothie.</span></div>
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<h3>
<span style="text-align: -webkit-auto;">Chocolate Raspberry Banana Smoothie:</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-aYTpOtumirX4RmgFQu6E4qaIF1uiyZLMXv6pm9BLjI52Huk7pIKZKQAUbuLr0VjQEE9Fj100f80UgeBcgsYJMnTFPLV3Q06ebDfA4aV-Fy2p3GR4uQvWVNAtvCCMMGJv8kaP9F7Ox5x/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-aYTpOtumirX4RmgFQu6E4qaIF1uiyZLMXv6pm9BLjI52Huk7pIKZKQAUbuLr0VjQEE9Fj100f80UgeBcgsYJMnTFPLV3Q06ebDfA4aV-Fy2p3GR4uQvWVNAtvCCMMGJv8kaP9F7Ox5x/s400/photo.JPG" width="352" /> </a></div>
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<span style="text-align: -webkit-auto;">Blender coated with chocomole</span></div>
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<span style="text-align: -webkit-auto;">1 cup of almond milk</span></div>
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<span style="text-align: -webkit-auto;">handful of raspberries</span></div>
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<span style="text-align: -webkit-auto;">2 dates</span></div>
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<span style="text-align: -webkit-auto;">2 frozen bananas</span></div>
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<span style="text-align: -webkit-auto;">YUM!!</span></div>
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Until next time…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMv8QfNLQv6xXKJ-3awNdtOm_X2a5lcuFQc8ZWf4QhFVAJsaX5g4qkcnRs4RwwbVt2D9X_JHOgWdHwPpSoYAO-vQOglG_VXoX8IJPLCiTCM-oNuC4y6kV2xGTGJzP5Qs633af6zcGbJPC/s276/Signature.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMv8QfNLQv6xXKJ-3awNdtOm_X2a5lcuFQc8ZWf4QhFVAJsaX5g4qkcnRs4RwwbVt2D9X_JHOgWdHwPpSoYAO-vQOglG_VXoX8IJPLCiTCM-oNuC4y6kV2xGTGJzP5Qs633af6zcGbJPC/s200/Signature.png" width="200" /></a></div>
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<span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">Find us on </span><span style="background-color: white; color: #6aa84f; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><b>Facebook</b></span><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> </span><a href="http://www.facebook.com/purelynourished" style="background-color: white; color: #ff9900; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">here</a><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">, Follow on </span><span style="background-color: white; color: red; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><b>Pinterest</b></span><a href="http://www.pinterest.com/purelynourished" style="background-color: white; color: #ff9900; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;"> here</a><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">, and See what we're up to on </span><span style="background-color: white; color: #0b5394; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><b>Instagram</b></span><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> </span><a href="http://www.instagram.com/purelynourished" style="background-color: white; color: #ff9900; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">here</a><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">.</span>Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com10tag:blogger.com,1999:blog-5341896293969374092.post-18044049812920531332013-07-01T16:02:00.002-07:002013-07-01T16:16:32.754-07:00No Fuss-Thai Crunch Salad w/ a Spicy Asian Peanut Dressing<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGWBKQ7VD9wYDnykA0ey_fng15tl_fHRH7B9OjTbuz1NzG0aYxAgl_SRYiSVqm4IPAWbf-zek3iB2di_qsupHVjvEyZMQDRddcn3B7SMeUi9XMv6z2oJWgYiIrDyWxhtR0O3dsO_RsfpL/s1600/salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGWBKQ7VD9wYDnykA0ey_fng15tl_fHRH7B9OjTbuz1NzG0aYxAgl_SRYiSVqm4IPAWbf-zek3iB2di_qsupHVjvEyZMQDRddcn3B7SMeUi9XMv6z2oJWgYiIrDyWxhtR0O3dsO_RsfpL/s640/salad2.jpg" width="640" /></a></div>
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Need an easy salad to throw together with almost no prep? </div>
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Something that can feed a crowd for a potluck or BBQ and be enjoyed by all? </div>
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An easy meal to keep in the fridge ready for tossing with dressing for work or quick meals?</div>
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<b><br /></b></div>
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<b>Well then <i>this</i> is your salad.</b></div>
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I call it my <i>cheater</i> salad because it's almost too easy. Aside from chopping green onions, which is completely optional, all you really need to make this salad is a big bowl and pair of scissors… for opening the bags. It's a staple in our rotation and delicious!</div>
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It utilizes pre prepped salad bags from your grocer and while I use a ready made dressing from Trader Joe's, I have also included an easy to make raw version as well for those not fortunate to have a TJ's nearby.</div>
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<h2>
Thai Crunch Salad</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PPMrUoWEkYGorUWkmregLi2dtS-vQ0QFpB0dW7LnQv-AUlkheDmut4H0YF7nBcEDcMNkRzuPe2oy8BkUUHP6Jdv6Yf2YvW0MhE3M2m7abjsKg6JpKN7dXHM5VGJHxYNUd31vUhzE9fvQ/s1600/Ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PPMrUoWEkYGorUWkmregLi2dtS-vQ0QFpB0dW7LnQv-AUlkheDmut4H0YF7nBcEDcMNkRzuPe2oy8BkUUHP6Jdv6Yf2YvW0MhE3M2m7abjsKg6JpKN7dXHM5VGJHxYNUd31vUhzE9fvQ/s640/Ingred.jpg" width="640" /></a></div>
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<h3>
Ingredients:</h3>
<div>
A bag of butter lettuce, with radichio if possible</div>
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A bag of shredded green cabbage</div>
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A bag of broccoli slaw</div>
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A bag of shredded carrots</div>
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Shelled and cooked edamame</div>
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1/2 cup cashews, preferably unsalted and raw</div>
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1-2 green onions, white and greens chopped, optional if choosing no prep version</div>
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12 ounces of Asian Spicy Peanut Dressing (optional home made version below)</div>
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<h4>
Instructions:</h4>
<div>
Empty contents of bags into a BIG bowl and toss with clean hands.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOM63PNfmaRQzfPWAna5bvq7FC-LpXpRS-gjZ1wnsSIQY2FdqGp0vHMsorDCUNCOu6L0806zG6CZe3fKrP_YThYFQQl_3iHFQGvvlwqsFmYm74jjhHIL6CAe-iCjXJYFTwbQq84uCK3qg/s1600/big+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOM63PNfmaRQzfPWAna5bvq7FC-LpXpRS-gjZ1wnsSIQY2FdqGp0vHMsorDCUNCOu6L0806zG6CZe3fKrP_YThYFQQl_3iHFQGvvlwqsFmYm74jjhHIL6CAe-iCjXJYFTwbQq84uCK3qg/s640/big+bowl.jpg" width="640" /></a></div>
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Add in the topping bits and toss gently again or leave on the side for self serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ibVSQmOZGBWbVyLCHDGu4DaowyxrFWcajB4tM5JsLJ6jIRLRqAEJEiGdYqTGvsp5EUdKVHJTa7DHY6cupI5uF0A3MPKWaA2rsefDPAZOQElr4zOgV9DZ4alQhJTRGhCzZ-kv_Zqzc-W9/s1600/add+in+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ibVSQmOZGBWbVyLCHDGu4DaowyxrFWcajB4tM5JsLJ6jIRLRqAEJEiGdYqTGvsp5EUdKVHJTa7DHY6cupI5uF0A3MPKWaA2rsefDPAZOQElr4zOgV9DZ4alQhJTRGhCzZ-kv_Zqzc-W9/s640/add+in+Collage.jpg" width="640" /></a></div>
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If serving right away, go ahead and add dressing and toss. If serving a crowd all at once you may need two bottles of dressing, depending on taste preference.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYvsDBNQmuV3OtFhXTdeyf6En1loApuD3tdwdF5mTl2_QHiU6AIeUpxWticwD7oV-DSWp692yWjco_X26F9lVIslKjoa7LCx_aPNONXdHNRJ6N19NwXhpU5glVVLE_LQ1efGRpjvmQXnU/s1508/footed1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYvsDBNQmuV3OtFhXTdeyf6En1loApuD3tdwdF5mTl2_QHiU6AIeUpxWticwD7oV-DSWp692yWjco_X26F9lVIslKjoa7LCx_aPNONXdHNRJ6N19NwXhpU5glVVLE_LQ1efGRpjvmQXnU/s640/footed1.jpg" width="626" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note: This is about 1/4 of the salad here in this picture.</td></tr>
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If storing for later meals you can easy put the un-tossed salad either in bags or jars to add dressing later.</div>
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This will make approximately 6 quarts of salad as written here. Add more lettuce to the base if you want to stretch it further.</div>
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<h2>
Mock Peanut Dressing</h2>
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<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/2 cup raw Almond Butter</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/4 cup Water</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1 Tbsp fresh Lemon juice</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">2 tsp Agave or Coconut Nectar or Maple Syrup</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">2 tsp Tamari</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/2 tsp crushed Garlic (1 clove)</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">1/4 tsp grated fresh Ginger</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">dash Cayenne Pepper</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">dash Sea Salt</span><br />
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<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Place all ingredients in a blender and process until smooth. Store in sealed container in the fridge. Should keep 5 days. Makes 1 cup</span><br />
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<a href="http://www.amazon.com/Food-Made-Easy-People-ebook/dp/B00267SRLO?ie=UTF8&tag=gettingraw-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="background-color: white; clear: left; color: #3778cd; float: left; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-right: 1em; text-decoration: none;" target="_blank"><img alt="Raw Food Made Easy For 1 or 2 People" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00267SRLO&tag=gettingraw-20" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; padding: 8px; position: relative;" /></a><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Dressing Recipe found in </span><a href="http://www.amazon.com/Food-Made-Easy-People-ebook/dp/B00267SRLO?ie=UTF8&tag=gettingraw-20&link_code=btl&camp=213689&creative=392969" style="background-color: white; color: #3778cd; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-decoration: none;" target="_blank">Jennifer Cornbleet's Raw Food Made Easy for 1 or 2 people</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=gettingraw-20&l=btl&camp=213689&creative=392969&o=1&a=B00267SRLO" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; background-color: white; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: none !important; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=gettingraw-20&l=bil&camp=213689&creative=392969&o=1&a=B00267SRLO" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; background-color: white; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: none !important; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; margin: 0px !important; padding: 0px !important;" width="1" /><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">, which by the way is a really great book!</span><br />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><br /></span>
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">I haven't ever made something from this book that we did not like.</span><br />
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So there you have it: My Cheater Thai Crunch Salad. I hope you give it a try and come back and let me know how you liked it here in the comments.<br />
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I'll be sharing this over at <a href="http://www.glutenfreecat.com/2013/06/raw-foods-thursdays-61313/">Gluten-Free Cats' Raw Thursday</a> as well as <a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/">Healthy Vegan Fridays</a>.</div>
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NOTE: I have added Recipage to this blog so all recipes can be found indexed and ready for easy printing at the <a href="http://purelynourished.blogspot.com/p/recipes.html">Recipe tab </a>at the top of the page. Enjoy!<br />
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com4tag:blogger.com,1999:blog-5341896293969374092.post-7246767972581146612013-06-25T21:48:00.000-07:002013-07-03T12:03:59.060-07:00Corn, Tomato and Green Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIu-wuXMOj2px6P24qc5bIxRm1oaNH-cNAX6b5gm5D_GDaGCt4esWoFAQcET940Y_A7_n3ixCBNbYifDgXmbe9taTUmbsKyYUsHs_1xZHC3eFFwV_a5ZoOlwvRmC50hYpGFS7Ab9qHCRY/s1600/bowl+w+glass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIu-wuXMOj2px6P24qc5bIxRm1oaNH-cNAX6b5gm5D_GDaGCt4esWoFAQcET940Y_A7_n3ixCBNbYifDgXmbe9taTUmbsKyYUsHs_1xZHC3eFFwV_a5ZoOlwvRmC50hYpGFS7Ab9qHCRY/s640/bowl+w+glass.jpg" width="640" /></a></div>
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This time of year, my thoughts are taken over by the fresh flavors of summer. Two of my favorites are tomatoes and corn and with the Fourth of July right around the corner and summer BBQs and get togethers in the plans, this is <b><i>the </i></b>perfect salad for company or anytime you want something simple and delicious.<br />
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One of my all time favorite and simple salads is <a href="http://gettingraw.blogspot.com/2011/06/simple-corn-and-tomato-salad.html">this one</a>, a Simple Fresh Corn and Tomato Salad, where the two flavors are mixed with fresh basil and shared on my old blog <a href="http://www.gettingraw.com/">GettingRAW.com.</a><br />
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Here I've decided to update it with the addition of blanched fresh green beans and sliced red onions and with the omission of salt and oil. I think it just keeps getting better, if that's even possible.<br />
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I used fresh sweet corn here and I even cooked it but that's not even necessary. Fresh raw corn is delicious and while uncooked it remains a vegetable and not a starch in our digestive systems.<br />
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I also used two different corn strippers and have provided my reviews of how they worked for those considering such a tool. Just be really careful because I can't tell you how many friends have reported slicing their fingers with these super sharp tools. But if you want to make it even easier, you can use frozen corn.<br />
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<h2>
Corn, Tomato and Green Bean Salad</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvw_ZP3NR34hwq3n8ps1v26J6mWGrzkoXHAvItadyatV4TLHphP_mZhk0ycPKTRLNtNljepEgSylHj_-LEb83edBnmJePBb_UK8B-JvsGbCCGyvEOJbSxbgzHLUaJR3oULhcKgv6yA1EN/s1600/ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvw_ZP3NR34hwq3n8ps1v26J6mWGrzkoXHAvItadyatV4TLHphP_mZhk0ycPKTRLNtNljepEgSylHj_-LEb83edBnmJePBb_UK8B-JvsGbCCGyvEOJbSxbgzHLUaJR3oULhcKgv6yA1EN/s640/ingred.jpg" width="640" /></a></div>
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Ingredients</h4>
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4 ears of fresh sweet corn, shucked and silk removed, approximately 3 cups</div>
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1 lb fresh green beans, stem ends snapped off</div>
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1/2 small red onion, sliced in very thin rings and then cut in half</div>
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1 pint cherry tomatoes, sliced in half or even quarters if big</div>
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1 cup fresh basil leaves, roughly chopped</div>
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1/4 cup balsamic vinegar</div>
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Directions:</h4>
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Put a large pot of water on to boil. Cook the corn, if desired, about 5- 7 minutes or until tender. Remove corn from water and set aside to cool for cutting.</div>
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Place green beans in the pot and cook until tender, approximately 8 minutes. While green beans are cooking prepare a bowl of water with ice. Once green beans are done, submerge in the ice water bath to stop the cooking.</div>
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Remove corn kernels from the cob (options shown below) and place in a large bowl. Add the green beans and put the sliced onions in the ice bath while preparing the rest. This crisps up the onions while also mellowing the flavor.</div>
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When ready to serve, add all the ingredients to the bowl and toss with the balsamic vinegar.</div>
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This salad is really a winner! Enjoy!</div>
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<br />Corn Stripper Review</h3>
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I have two different strippers that I have bought over time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIxjp26s5Ln_lpRF4-qMqqLbqGXFjwvi_7T7P_kHXV-QfNp5aIPJzjH7l7BqKE0qAbSzQnZ8CI_HkmEuRlgUWtAsCwh-WIvok5-50JSdDL-ejMVlalN7sMkLo-vhxAQsUhslrDa4DyG2I/s1600/Screen+Shot+2013-06-25+at+9.27.44+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIxjp26s5Ln_lpRF4-qMqqLbqGXFjwvi_7T7P_kHXV-QfNp5aIPJzjH7l7BqKE0qAbSzQnZ8CI_HkmEuRlgUWtAsCwh-WIvok5-50JSdDL-ejMVlalN7sMkLo-vhxAQsUhslrDa4DyG2I/s200/Screen+Shot+2013-06-25+at+9.27.44+PM.png" width="180" /></a><br />
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The first is the <a href="http://www.amazon.com/gp/product/B001GO1RI8/ref=as_li_ss_il?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001GO1RI8&linkCode=as2&tag=purelynourished-20">Good Cook</a> Professionals Stripper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1nhC3YNX2d2U6Vo_2eIf49ycmbpgb34JgwTOLmO1h9bHiahZ0LUTs0_06TUcAhnXYVevwhxQWWGU7Z0gpq7TepY1lXaPmtUXfT4hbsxz9PlmfS5nye3FDvp7iIl8Lg4wdVGBO4ZyAgLv/s1600/Screen+Shot+2013-06-25+at+9.32.28+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1nhC3YNX2d2U6Vo_2eIf49ycmbpgb34JgwTOLmO1h9bHiahZ0LUTs0_06TUcAhnXYVevwhxQWWGU7Z0gpq7TepY1lXaPmtUXfT4hbsxz9PlmfS5nye3FDvp7iIl8Lg4wdVGBO4ZyAgLv/s200/Screen+Shot+2013-06-25+at+9.32.28+PM.png" width="200" /></a>This slides down over the cob and removes the corn from both sides at once. The downside is that it doesn't really adjust to get wider as you go down the cob and it works even worse with the cob inverted so it tends to cut the kernels in half and not get them all removed.</div>
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The second one is the <a href="http://www.amazon.com/gp/product/B001UOCYLI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001UOCYLI&linkCode=as2&tag=purelynourished-20">Kuhn Rikon </a>Corn Stripper.</div>
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It's a little more expensive but is very easy to use. This one is razor sharp and comes with a blade cover for obvious reasons. This one cuts close to the cob and just zips the corn right off the cob. The corn comes off in sheets and is less ripped up. You get more of the whole kernels this way. This is the one that can really cut your fingers so be very careful!</div>
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I also stumbled across this great photo (sorry not sure of source) showing an easy way to both remove and catch the kernels. Had I had a Bundt cake pan handy, I certainly would have given this a try. </div>
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This shows another simple utensil for removing corn from the cob- a sharp knife.</div>
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So I hope that was helpful. Any other good ideas out there for removing corn from the cob? I'd love to hear.</div>
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I'll be sharing this over at <a href="http://www.glutenfreecat.com/2013/06/raw-foods-thursdays-61313/">Gluten-Free Cats' Raw Thursday</a> as well as <a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/">Healthy Vegan Fridays</a> and was even featured at <a href="http://siftstirandsavour.com/2013/06/30/5-ingredient-mondays-corn-tomato-and-green-bean-salad-lemonade-and-satay-tofu/">5 Ingredient Mondays</a> over at Sift Stir and Savor.</div>
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Meanwhile, I hope this finds you enjoying the summer harvest of amazing produce. </div>
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Until next time…. take care.</div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com3tag:blogger.com,1999:blog-5341896293969374092.post-90810850005895590192013-06-23T19:41:00.001-07:002013-06-25T21:47:51.164-07:00Angel Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVMBEGjsW0JZiIG6-sfwOmqBVh5VsQANWtrFIt3NXLGqnUO_vMI2oFFiluUTEhC2e1_hFRJwG83Q57tTP-YE-ltwWS6UEeDPz2ezULbl_l3Lt8sXydighFFKkG2P5LmqCEe84n-Akv6OM/s1600/salad+lab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVMBEGjsW0JZiIG6-sfwOmqBVh5VsQANWtrFIt3NXLGqnUO_vMI2oFFiluUTEhC2e1_hFRJwG83Q57tTP-YE-ltwWS6UEeDPz2ezULbl_l3Lt8sXydighFFKkG2P5LmqCEe84n-Akv6OM/s640/salad+lab.jpg" width="640" /></a></div>
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You probably get by now that I think all the things I make are tasty, at least the things I post or I wouldn't be sharing them but this one… this one is really <i>really </i>lovely and special!<br />
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It's super light, and very simple but the combination of flavors are just delicious. Apricots, fennel, arugula, shallots, and pistachios with a drizzle of white balsamic vinegar. That's it.<br />
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It tastes very fancy, like something you would be served in only the finest of restaurants but it's got to be one of the simplest salads with few ingredients and not even a dressing to worry about.<br />
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The key is the apricots. I don't know if you have seen these before…<br />
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<b>Angelcots </b>or white apricots. They are delicious!!<br />
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I had never had them or even seen them but I stumbled across these at my local Trader Joe's. While I had planned to take more photos of them, once I sliced them open I found it hard not to just keep eating them. Luckily for this recipe, I was able to hold off enough to finish making the salad but barely!!!<br />
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They are a white flesh apricot that is super juicy like a nectarine, and sweet and buttery in texture. The outside is velvety like a regular apricot but the inside is melt in your mouth delicate.<br />
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They are a cross between a Morrocan and Iranian apricot and luckily for us, are grown here in the states in California, apparently on only 2 acres of land. Judging by the taste, I say we are going to need more land! They are rare and have a very short growing season but if you ever spy these, I highly recommend you snap them up. June seems to be the cut off. So hurry!<br />
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For this recipe, if you can no longer get these jewels, the regular apricots will work as well.<br />
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<h2>
The Angel Salad</h2>
Adapted from a recipe by Jeanne Kelley for <a href="http://www.bonappetit.com/recipes/2010/06/arugula_fennel_and_apricot_salad">Bon Appetit</a>. It says it serves 6-8 people - Ha!<br />
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Ingredients:</h4>
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8 ounces of arugula leaves</div>
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1 Small fennel bulb, very thinly sliced (mandolin works great for this) </div>
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2 Tablespoons of minced fennel fronds</div>
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6 Apricots, pitted and sliced thin</div>
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1 Shallot, sliced into thin rings and separated (while you have that mandolin out….)</div>
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1/4 cup shelled unsalted pistachios</div>
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2 Tablespoons white balsamic vinegar</div>
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Place the arugula and fennel in a big bowl.</div>
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Add in the shallots rings.</div>
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Drizzle with the balsamic vinegar and toss. Add in the apricots (sorry, no picture because I was distracted! ;-) or save and plate the greens and place the apricot slices decoratively on each plate. </div>
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Top with the pistachios and any additional minced fronds for garnish and serve.</div>
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Just heavenly!<br />
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I hope you get a chance to try this with the Angelcots. It's definitely worth the extra effort looking for them. Hopefully if more people know about them, more stores will carry them and even more will grow them! One can hope.<br />
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I think I may just post this a bit early to get the word out and hopefully give some people time to get these apricots before the season is over.<br />
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I'll be sharing this over at <a href="http://www.glutenfreecat.com/2013/06/raw-foods-thursdays-61313/">Gluten-Free Cats' Raw Thursday</a> as well as <a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/">Healthy Vegan Fridays</a>.<br />
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<span style="color: orange;">Just a note about my Instagram photos: </span><span style="color: #444444;"> </span></h3>
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Sometimes I post simple recipes over there, for instance smoothies or throw together meals in picture form along with snap shots of what I'm making or doing so if that sounds interesting to you, check me out there and follow along.<br />
<a href="http://instagram.com/purelynourished">Here's the link</a>.<br />
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Until next time, keep your food real and simple… it's just better that way.<br />
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Looking for something cool and refreshing to start your meal or actually<i> be</i> a light meal this summer?<br />
Well then, this is it!<br />
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<b>Chilled Watermelon Gazpacho</b><br />
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A light chilled soup with a little zestiness to it. Blending super hydrating watermelon and cucumbers, with a little lime, cilantro and a subtle hint of jalapeno and onion and you have this wonderful soup.<br />
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It takes only a few mints to whip up, but like most things, benefits from time to marinate and chill. It's even better the next day, if you can wait that long.<br />
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<b><span style="color: #e06666;">Watermelon Gazpacho</span></b></h2>
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Adapted from a recipe of Tyler Florence found <a href="http://www.foodnetwork.com/recipes/watermelon-gazpacho-recipe/index.html">here</a>.</div>
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Serves approximately 4 as a small appetizer or 2 as a main soup. Highly recommend doubling!</div>
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Ingredients:</h4>
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2 cups fresh watermelon, cubed and chilled if serving right away.</div>
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1/2 cucumber, peeled and seeded</div>
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1 large tomato</div>
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1/2 jalapeno pepper, seeded</div>
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2 tablespoons red onion, diced</div>
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1/2 lime, juiced</div>
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2 tablespoons fresh cilantro, chopped</div>
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salt and pepper to taste, optional</div>
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Directions:</h4>
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Blend tomato, chili pepper and 1/2 the watermelon in a blender into a puree. Add the lime juice and pulse again. Add onion, the cucumber and cilantro until week blended and smooth. Salt and pepper to taste and blend again.</div>
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Chill for approximately 15 minutes minimum, if possible.</div>
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When ready to serve, pour into glasses or bowls (chilled would be a good idea) then top with remaining cubed watermelon and additional chopped cilantro, onion and even a wedge of lime.</div>
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Enjoy!</div>
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Sharing for <a href="http://www.glutenfreecat.com/">Gluten-Free Cats' Raw Thursday</a> as well as <a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/">Healthy Vegan Fridays</a>. Have you checked these sites out? There are some great recipes being shared both places weekly!</div>
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Until next time!</div>
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com4tag:blogger.com,1999:blog-5341896293969374092.post-50960915119045782202013-06-19T07:00:00.000-07:002013-07-03T12:26:13.701-07:00Summer's Stone Fruit Salad <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KuDH5iv6Re5qmBZ482PIjRH621uvDXZ0cT6D-QicRSVMd8_9YtYQ0uhrs1ib3AY-xPqg0DGl8TJB9kSQMHGd9pHjh_MZObvq4gIF9yrvTfWcCd7n0_745ZrzKYOR6fEQmsydXv0fr6Mu/s1600/salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KuDH5iv6Re5qmBZ482PIjRH621uvDXZ0cT6D-QicRSVMd8_9YtYQ0uhrs1ib3AY-xPqg0DGl8TJB9kSQMHGd9pHjh_MZObvq4gIF9yrvTfWcCd7n0_745ZrzKYOR6fEQmsydXv0fr6Mu/s640/salad+1.jpg" width="640" /></a></div>
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<b>I just love this time of year!</b><br />
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Besides the sight of watermelon back in the stores and better yet in my kitchen, I just love seeing the stone fruits roll in. And oh, the aroma! Apricots, plums, nectarines, peaches, plums, cherries, sigh….. Just mouthwatering! I could live on these things.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stone fruit at the Santa Monica Farmer's Market</span><br />
photo source: <a href="https://www.facebook.com/forksoverknives?hc_location=stream">Forks Over Knives</a></td></tr>
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So as I sat looking at the assortment on my counter today, deciding which to cut up and enjoy, I thought why should I have to choose? Let's make a big party for all of them. And then a few raspberries in the fridge felt a little left out so I added them as well.<br />
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Besides just cutting all the fruit up and placing them in a bowl, which would be delicious too, I decided to poke around the net and come up with an idea for how to add a dressing and some greens to wrap it all together. I'm really working hard at getting my 1lb of raw greens minimum in per day so a salad seemed a good idea.<br />
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And it was!<br />
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I stumbled across this recipe for <a href="http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-almonds-10000001072206/">Stone Fruit with Toasted Almonds</a> on My Recipes, originally from Cooking Light and with a few tweaks thought I'd give it a go. This is a little different for me as it uses a sweet wine in the dressing but it's basically a reduction sauce so little if any alcohol is left. Paired with a splash of white balsamic vinegar, it makes for a nice light dressing that lets the fruit sing.<br />
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The key to this is to use an assortment of fresh and <i><b>ripe</b> </i>stone fruit. Go ahead and use whatever you have on hand. Below is a list of what I had that was sweet and juicy and ready to go but cherries would be a nice addition as well.<br />
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Summer's Stone Fruit Salad</h2>
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This is a very simple and elegant salad using wine and vinegar to cut the sweetness while at the same time dressing the greens. Below is what I used to make this recipe.</div>
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Ingredients:</h4>
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1 cup riesling or other sweet wine<br />
1 tablespoon white balsamic vinegar or other white wine vinegar<br />
1 tablespoon almond oil, optional<br />
3 plums<br />
2 peaches<br />
2 donut peaches<br />
2 nectarines<br />
3 apricots<br />
8 cups of mixed baby greens<br />
2 tablespoons of sliced almonds<br />
1/2 cup fresh raspberries, optional<br />
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Start with placing the wine in a small sauce pan and heat on medium high heat until the liquid is reduced down to about 2 tablespoons.<br />
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While that is on the stove, approximately 10 minutes, start pitting and slicing the fruit over a bowl to catch any of the juices and place the sliced fruit in another bowl.<br />
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When the wine is reduced, add in the vinegar and oil if using and mix with the fruit juices.<br />
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To serve, toss the salad greens in a large bowl with the fruit, dressing and slivered almonds until well mixed. Plate and add raspberries if using.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6VRn3o09C7ldarmTVdyBfZNX-G73LZMzr7oScYLC39iCPG5A8oFTT_jJP9FDuV_g7-sDkuwuHT0DcvuwzuqsRT7IpCNytDkSvmgbKJDOXNTV44fjO3ClYMpKG0RUuf8BLMlqf5S6vCY3/s1600/Salad+cu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV6VRn3o09C7ldarmTVdyBfZNX-G73LZMzr7oScYLC39iCPG5A8oFTT_jJP9FDuV_g7-sDkuwuHT0DcvuwzuqsRT7IpCNytDkSvmgbKJDOXNTV44fjO3ClYMpKG0RUuf8BLMlqf5S6vCY3/s640/Salad+cu.jpg" width="640" /></a></div>
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This is as delicious as it is beautiful.<br />
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As I sit here looking at the apricots in the above photo, I can't help but remember a time from my childhood when I first discovered fresh apricots. One California summer, a patient of my dad's had invited our family to come to his ranch for a dinner. We drove for what seemed like forever and then up a hill that was covered with rows and rows of trees. We had never seen a ranch and the idea that the trees had food in it never even crossed our minds. I must have been about 9 years old and my brother was probably 5 or 6. Once inside the house, we quickly became bored and I'm sure underfoot and were sent outside to play until the meal was ready. I was an avid tree climber at that age but my little brother not so much. We wandered around the roads for a while but eventually I had to start climbing the trees. It didn't take long up in the trees to discover the ripe fruit and even though I had no idea what it was, I tested it out. Pretty courageous of me since I was a very finicky eater and had never eaten from a tree before. I shared the bounty with my brother and surprisingly he loved them just as much. In total gluttony, we picked and ate apricot after apricot as the sun went down.<br />
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Eventually it became dark and we were called in to the house to eat but of course we were already stuffed. I'm sure I swore my brother to secrecy about our smorgasbord but not doubt we were covered in apricot juice. When my brother got sick, the gig was finally up for sure and I was in trouble. Little brothers. What can I say.<br />
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But that memory of sitting in a tree, high up on a hill over looking a valley as the sun went down eating juicy apricots on a warm summer night will always stay with me.<br />
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I hope you have some similar fond summer fruit memories.<br />
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<h3>
Sharing:</h3>
I shared this recipe over at <a href="http://www.tessadomesticdiva.com/2013/07/allergy-free-wednesday-74.html">Allergy Free Wednesday's</a> blog hop. I hope you check it out.<br />
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Until next time….<br />
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Find us on <span style="color: #6aa84f;"><b>Facebook</b></span> <a href="http://www.facebook.com/purelynourished">here</a>, Follow on <span style="color: red;"><b>Pinterest</b></span><a href="http://www.pinterest.com/purelynourished"> here</a>, and See what we're up to on <span style="color: #0b5394;"><b>Instagram</b></span> <a href="http://www.instagram.com/purelynourished">here</a>.Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com2tag:blogger.com,1999:blog-5341896293969374092.post-86030138187651945782013-06-16T13:26:00.001-07:002013-06-22T02:01:47.110-07:00German Chocolate Banana Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrTLTtSlVIsLlCmmqcf4ICDV9ktN3urKP2yLnOAiZn7HtWg3oY1a9YXU8vNuQPIRKWm7ykMxGMDkS-I-s0jVSxOtDtNvjvrww5hl1OhZwO5-JlrzV6EjxUkgd9AU9cVTZJh4JRyxRUArE/s1600/bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrTLTtSlVIsLlCmmqcf4ICDV9ktN3urKP2yLnOAiZn7HtWg3oY1a9YXU8vNuQPIRKWm7ykMxGMDkS-I-s0jVSxOtDtNvjvrww5hl1OhZwO5-JlrzV6EjxUkgd9AU9cVTZJh4JRyxRUArE/s640/bowl.jpg" width="640" /></a></div>
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Banana Ice Cream for those that don't already know about this delectable treat, is a simple blending of frozen bananas to create a frozen treat similar to ice cream without the dairy, sugar, salt or in the case of store bought ice cream, chemicals.<br />
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It's super easy and even for the most dedicated ice-cream eater (me) it replaces the need to ever buy ice-cream or frozen yogurt again. YAY!<br />
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I have to confess, when I am home alone and not preparing food for others, this often will be my meal of choice, covered in fresh berries and maybe a handful of walnuts. It's fully satisfying.<br />
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You can customize it to your every taste.<br />
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<span style="color: #783f04; font-size: large;"><b>German Chocolate</b></span><br />
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Yesterday I started making a German Chocolate version. Today being Father's Day, it has become all too clear that it was no coincidence.<br />
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German Chocolate Cake was a favorite of my dad's. He passed when I was very young, but not before he got me hooked on this favorite flavor combo, which is rich chocolate, coconut and pecans.<br />
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So for today, I dedicate this recipe to my dad, a very special man who changed my life forever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5OVIYKzavEkeT1xR2tRt61oAkr3pCVy4PgcfBcewbQ1qGoiyR_MHOdcCIod0XogLVLmNJrcfeeraKKKMJk0rl-UHbnUh3VM2gC7fcLOIWmebSdSpHP47YdMfFM3Jl9RBpzrE97VvcDeS/s1600/ice+cream+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5OVIYKzavEkeT1xR2tRt61oAkr3pCVy4PgcfBcewbQ1qGoiyR_MHOdcCIod0XogLVLmNJrcfeeraKKKMJk0rl-UHbnUh3VM2gC7fcLOIWmebSdSpHP47YdMfFM3Jl9RBpzrE97VvcDeS/s640/ice+cream+Collage.jpg" width="640" /></a></div>
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<h4>
Ingredients:</h4>
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4 frozen bananas, sliced in coins before freezing makes it easier to blend</div>
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splash of vanilla</div>
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1/4 cup almond milk, unsweetened</div>
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2 tablespoons Cacao, Cocoa or Carob</div>
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2 tablespoons pecans, chopped</div>
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2 tablespoons dried unsweetened coconut</div>
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<b>For Blender:</b></div>
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Blend bananas with splash of vanilla and add enough almond milk to get it mixing. Often it's better to pulse to get it going. When you get the vortex and it's creamy, add in the coconut and cacao, cocoa or carob and blend until well combined. The coconut will make it no so creamy. Stir in pecans until well combined.</div>
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<b>For Food Processor:</b></div>
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Add the frozen bananas and pulse to get it mixing. </div>
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Adding an unfrozen banana will help it mix better too but that's optional.</div>
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If not using an unfrozen banana then add milk as needed. You want it to look creamy with no chunks.</div>
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Add the cacao, cocoa or carob and coconut and blend again. Stir in nuts.</div>
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It should be the consistency of soft serve now and you have a choice:<br />
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Eat as is or freeze in a sealable container to harden.</div>
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Personally I usually just eat it soft serve style and creamy but here I made enough for 4 (<span style="color: #783f04;">did I say 4?- oops!</span>) so I froze it to scoop out later.</div>
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It needs to soften a bit before ready to scoop. Top with additional pecans and coconut bits.</div>
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And there you have it, <span style="color: #783f04;"><b>German Chocolate Banana Ice Cream</b></span>.</div>
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I think this is a perfect share for <a href="http://www.glutenfreecat.com/2013/06/raw-foods-thursdays-61313/">Gluten-Free Cats' Raw Thursday</a> as well as <a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/">Healthy Vegan Fridays</a>.</div>
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<b>Now go get yourself more bananas!</b></div>
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<b>Happy Father's Day!!!</b></div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com6tag:blogger.com,1999:blog-5341896293969374092.post-59755587520087357932013-06-12T20:05:00.004-07:002013-06-18T02:34:31.961-07:00Mango Black Bean Salsa/ Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DipyRHGQhPiFF8ymmcjVTvwA82iS0tPIhSOK0_lvDnKrAUlNZzTKmZvsGtbveP1OGib6RfxA2B0CfXtgsPvf1UWRjS3OaSyI2yuCvuSLzgNBEYJIpK2AsNbvY4kp_0Qq0Nac5MhmFuOz/s1600/Salsa+n+chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DipyRHGQhPiFF8ymmcjVTvwA82iS0tPIhSOK0_lvDnKrAUlNZzTKmZvsGtbveP1OGib6RfxA2B0CfXtgsPvf1UWRjS3OaSyI2yuCvuSLzgNBEYJIpK2AsNbvY4kp_0Qq0Nac5MhmFuOz/s640/Salsa+n+chips.jpg" width="640" /></a></div>
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Few things are as tasty as a fresh salsa. Summer time produce makes this salsa extra special. It's a combo of ripe tangy mango, sweet corn, black beens, vine ripe tomatoes, bell pepper, lime and cilantro. Avocado is a nice bonus item as well. Serve with chips (low salt and baked) or lettuce leaf of choice or just toss it in a big salad as a dressing.</div>
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Like any medley, this salsa benefits from time to mingle, so make ahead if you like to let the flavors marry, just omit the mango until ready to serve. When you're ready to eat, add in the chopped mango and a squeeze of lime to awaken the flavors.</div>
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<h2>
Mango Black Bean Salsa</h2>
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This recipe adapted from Dr. Fuhrman's Immersion Excursion Recipe Book found<a href="http://www.drfuhrman.com/"> here.</a></div>
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<h4>
Ingredients</h4>
<div>
1 cup sweet corn, organic frozen is fine (fresh is approximately 3 ears, husk and silk removed)</div>
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2 mangoes, peeled pitted and diced</div>
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4 green onions, sliced</div>
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2 vine ripe tomatoes, seeded and diced</div>
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1 bell pepper (red or orange suggested)</div>
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2 cups cooked black beans (or 2 15 ounce cans, low sodium and well rinsed)</div>
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3 tablespoons fresh chopped cilantro</div>
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4 tablespoons fresh lime juice (about 1 1/2 limes- reserve extra slices for serving)</div>
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1 teaspoon dried oregano</div>
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1-2 cloves minced fresh garlic</div>
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1 pinch chili powder</div>
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1 avocado, diced (optional)</div>
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<h4>
Directions:</h4>
<div>
Defrost corn by running in a bag under hot water or if using fresh decided if you prefer to cook it first. It's not necessary. Raw corn is quite good. Frozen corn is flash cooked before frozen so not a raw food. Either way, prepare your corn.</div>
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Add all the ingredients to a medium sized bowl and toss well. Let sit a minimum of 15 minutes for flavors to mingle. Remember to leave out the mango and avocado if not using right away. </div>
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I always think these taste better the next day so don't be afraid to make this the night before and stir occasionally.</div>
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For a salad, chop up some romaine to serve as a bed or go ahead and toss it all together. If you expect leftovers, keep the salsa separate until ready to eat. Same goes for the avocado.</div>
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This is one of our favorite salads so I'm sure you will see a lot more variations on salsa coming up.<br />
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This was my submission over at <a href="http://www.glutenfreecat.com/2013/06/raw-foods-thursdays-61313/#comment-17760">Gluten Free Cat for Raw Thursdays</a> (even though the beans are cooked, it's easy to just leave them out for a tasty salsa/ salad!) Also submitted on <a href="http://www.carrieonvegan.com/2013/06/14/healthy-vegan-friday-winning-recipes/">Healthy Vegan Fridays. </a></div>
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Happy Summer! Hope you enjoy!</div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com3tag:blogger.com,1999:blog-5341896293969374092.post-29669873590040539342013-06-09T01:18:00.000-07:002013-06-09T01:23:20.287-07:00Springtime Minestrone Soup <div class="separator" style="clear: both; text-align: center;">
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For many here in the states the beginning of June is still the end of Spring, just inching it's way into Summer. But around here where we are already steadily over 100 degrees, it's already feeling like Summer. But so as not to rush into things, I decided to post this Springtime Vegetable Minestrone using some of the spring tender asparagus, tomatoes, peas, watercress and kale.<br />
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This is another easy recipe, as it uses the crockpot to slowly simmer the flavors all day long. People often think of the crockpot only in cold weather months but forget that it can come in just as handy for those busy warm weather days when you just don't want to be in the kitchen much.<br />
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Speaking of warm weather, I have to apologize for being a little light on the posts these last couple of weeks. It's this time of year when we first get into the hot temperatures that I always forget how it effects my health. It causes me a flare up that I knocks out my energy and makes me feel quite sick and every year I am <i>always </i>surprised. I guess I always think it's behind me when I improve in cooler weather. But sadly, not yet.<br />
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It's been hard for me to prepare and photograph the meals as I would like. Perhaps I may snap some more informal shots as I do for Instagram from time to time for the simple things. I'll experiment and see what you all think.<br />
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So for now, until I get my feet back under me, I will be leaning more toward easy and simple meals for a while. Lots of smoothies, salads, fruit, which is prefect for the summer months anyway but soup is still a perfect fit for highly nutritious no brainer meals.<br />
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<b>So Super Soup Sunday is still on!</b><br />
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Springtime Minestrone Soup with Raw-mesean </h2>
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This recipe is adapted from Dr. Joel Fuhrman's <a href="http://www.drfuhrman.com/">website</a> and member newsletter. I used the crockpot as suggested but this could easily be cooked on the stove in a soup pot for a shorter period of time.</div>
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Here is a combination of broth, water and carrot juice for the base. Kale, watercress and green peas up the nutritional quotient, while barley and cannellini beans make it a heartier more filling soup.</div>
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Tender asparagus, fresh tomatoes, carrots and onions round out the vegetables. The recipe called for thyme and oregano but I substituted an organic Herbs de Provence mix for a little more flavor with the garlic.</div>
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<b><i>Raw-mesean</i></b> is a nut based cheese substitute for parmesan cheese. Try it! I think you'll like it!</div>
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Ingredients:</h4>
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1 small bunch of kale, tough stems removed and chopped</div>
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3 cups diced fresh tomatoes</div>
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1 15 oz can of low salt cannellini beans, rinsed well and drained (1 1/2 cup)</div>
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3 carrots, peeled if not organic and sliced</div>
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1 onion, diced</div>
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1/2 cup hulless barley (dry)</div>
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3 cups low sodium vegetable broth</div>
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2 cups of water</div>
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1 cup carrot juice</div>
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3 cloves of garlic, minced</div>
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1 teaspoon oregano, dried</div>
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1/2 teaspoon thyme, dried</div>
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1/4 teaspoon pepper</div>
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12 thin asparagus stocks</div>
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1 cup frozen organic peas</div>
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3 cups fresh watercress</div>
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Place everything except the peas, asparagus and watercress in the crock pot.</div>
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Cook covered on low for 6 hours.</div>
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Add the asparagus and peas and cook another 20 minutes or until asparagus is tender.</div>
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Add watercress until wilted.</div>
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Ladle soup up into bowls and dust the top with the raw-mesean or pass on the side in a bowl.<br />
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For the Raw-mesean:</h3>
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1/2 cup almonds, (walnuts or even pine nuts work well too)</div>
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1/2 cup Nutritional Yeast- for that cheesy flavor</div>
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Pulse in a food processor until crumbly and resembling parmesan cheese in consistency.<br />
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com0tag:blogger.com,1999:blog-5341896293969374092.post-71645008835864601132013-06-02T14:32:00.000-07:002013-06-18T02:35:16.166-07:00Vegan Fast Food- Burger and "Fries"<br />
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<span style="font-family: Verdana, sans-serif;">I don't know about everyone else but these long holiday weekends always seem to throw me off my game- time wise. Up front, it feels like extra time, like to start a project but in reality it becomes a time crunch as the week starts again but this time we've lost a day and are already playing catch up.</span><br />
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<span style="font-family: Verdana, sans-serif;">This is what happened to me. I took on a design project thinking it would be a quick turn around but there are always surprises in design. Add to that extra stress, a sudden illness in the house and I've worn myself down and am found playing catch up for the week here on Sunday.</span><br />
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<span style="font-family: Verdana, sans-serif;">So today in honor of the days that catch you off guard and when we used to resort to fast food, I am sharing a vegan fast food meal, burgers and "fries" or actually baked seasoned potatoes. This served as our Memorial Day lunch as well so it's still fitting to squeak in this week. At least that's what I'm going with here.</span><br />
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<span style="font-family: Verdana, sans-serif;">Next week it's back to the soups, I promise as we really need those handy ready to eat healthy meals.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">
California Veggie Burger and "Fries"</span></h3>
<span style="font-family: Verdana, sans-serif;">A vegan veggie burger, topped with fresh spinach, tomato, caramelized onions and mushrooms with a <i><span style="color: #6aa84f;">raw red pepper hummus</span></i> on a whole wheat bun.</span><br />
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<span style="font-family: Verdana, sans-serif;">We have been searching for a good veggie burger to keep on hand for "emergencies" and this one is our favorite so far.</span><br />
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<span style="font-family: Verdana, sans-serif;">It's Vegan so it's free from eggs, no GMO, low fat and salt and made from lots of real veggies.</span><br />
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<span style="font-family: Verdana, sans-serif;">Here is the ingredient list:</span><br />
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<span style="color: red; font-family: Verdana, sans-serif;">Carrots, Onions, String Beans, Oat Bran, Soybeans, Zucchini, Peas, Broccoli, Corn, Soy Flakes, Spinach, Expeller Pressed Canola Oil, Red Peppers, Arrowroot, Corn Starch, Garlic, Corn Meal, Salt, Parsley, Black Pepper</span><br />
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<span style="font-family: Verdana, sans-serif;">What I like about this so far besides the taste is that I can recognize all the natural ingredients( as it says on the package.) It's not perfect as I see soy, oil and salt and also it's not gluten free, (they do offer one that is, just not at our store) but compared to the other boxes I've read this one beats the others hands down for nutrition. Also they are not rubbery in consistency but flavorful and very filling.</span></div>
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<span style="font-family: Verdana, sans-serif;">It's not an everyday meal by any means but in a pinch or when fighting off the cravings for the old sandwich it fills in nicely and can be kept in the freezer.</span></div>
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<span style="font-family: Verdana, sans-serif;">So here is what we pulled together:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCasqce3NvEViXg_Vd0Gu_FUTiqp4YVRpWkeoorgo75q4JTp3uWY6LxU9koZuLAvwvo5HFbYw1RTMZNbHzhBsmRh_TGmvwpikGQ24jSJewvimw0fXnLvmfaZ7NiM9vqv_oio3oTfnPaVi/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCasqce3NvEViXg_Vd0Gu_FUTiqp4YVRpWkeoorgo75q4JTp3uWY6LxU9koZuLAvwvo5HFbYw1RTMZNbHzhBsmRh_TGmvwpikGQ24jSJewvimw0fXnLvmfaZ7NiM9vqv_oio3oTfnPaVi/s640/ingredients.jpg" width="640" /></span></a></div>
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<h3>
<span style="font-family: Verdana, sans-serif;">For the Burger Fixings:</span></h3>
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<span style="font-family: Verdana, sans-serif;">Whole wheat buns, caramelized onions and mushrooms, sliced tomato, fresh baby spinach, a little organic ketchup, Bragg's organic sprinkle and the red pepper hummus.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN0wn14in3uN_EbIS-YL_xBxjQhUhpk6-sHPSkGffDbGgEieKiX2u4s5LMMgK5eeHQb9W40LNmrm8GHm-wwmhCY_uGYlaxO-UG3r1K6A3hT6iEu0bo7AjlUYb-2cshmDhJNqPMBa_8ZT3/s1600/red+pepper+Hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN0wn14in3uN_EbIS-YL_xBxjQhUhpk6-sHPSkGffDbGgEieKiX2u4s5LMMgK5eeHQb9W40LNmrm8GHm-wwmhCY_uGYlaxO-UG3r1K6A3hT6iEu0bo7AjlUYb-2cshmDhJNqPMBa_8ZT3/s640/red+pepper+Hummus.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Red Pepper Hummus (no bean, raw)</span></h3>
<span style="font-family: Verdana, sans-serif;">The recipe is adapted from the beautiful book by Judita Wignall <a href="http://www.amazon.com/gp/product/1592538207/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1592538207&linkCode=as2&tag=purelynourished-20">Raw and Simple</a>. This is a great hummus with everything and one of our favorites. </span><br />
<span style="font-family: Verdana, sans-serif;">I must say, I LOVE her books! Keep your eyes open because I even plan to do a giveaway of one coming up here soon.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFjD_lYbAXgJeauR9Kz7JSkt45hDXw6BGq71OOckjNw3C4CUpMEHbfLrGLuTck5Yhn0E2qwY_Qq7GCAktPvEZG44YCsZfZPr1b5slAhoj31hvZ5DGTk0pYm6WU2vyD-x96C1dxilr5k7b/s1600/hummus+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFjD_lYbAXgJeauR9Kz7JSkt45hDXw6BGq71OOckjNw3C4CUpMEHbfLrGLuTck5Yhn0E2qwY_Qq7GCAktPvEZG44YCsZfZPr1b5slAhoj31hvZ5DGTk0pYm6WU2vyD-x96C1dxilr5k7b/s640/hummus+ing.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></h4>
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<span style="font-family: Verdana, sans-serif;">1 cup seeded and chopped red bell pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup tahini- raw and unsalted is always best (online ordering might be best option.)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup lemon juice ( I had Meyer's lemons still on the trees- that's why they look sort of orangish) </span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons hemp seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cloves of garlic</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon of water, or more if needed</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon of cumin</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon of paprika</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of cayenne to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Blend all in high speed blender until well combined. Add more water if need to get the right consistency.</span></div>
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<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhTXpGanEsfct1xH0G_-IgFcP9J7BrwiYag2mFRAfX_n7qk_3Av0jT0ATvYi9yrPmumbniM50LyN2o8_22WGQIq3vmkW0csEBFjpDph_vfn6IWIQd9naF-VPEnUnnwVudX_uImQVBxvsZ/s1600/potatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: small;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhTXpGanEsfct1xH0G_-IgFcP9J7BrwiYag2mFRAfX_n7qk_3Av0jT0ATvYi9yrPmumbniM50LyN2o8_22WGQIq3vmkW0csEBFjpDph_vfn6IWIQd9naF-VPEnUnnwVudX_uImQVBxvsZ/s640/potatoes.jpg" width="640" /></span></a></h3>
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Seasoned New Potatoes (fries)</h3>
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<span style="font-family: Verdana, sans-serif;">I adapted this from Rip Esselstyn's video, <a href="http://www.amazon.com/gp/product/B0064EEJN0/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0064EEJN0&linkCode=as2&tag=purelynourished-20">Engine 2 Kitchen Rescue</a> where he showed someone how to make these in their home. Super easy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4fqKCjmFu8BinVL6iZ4H_fFW3oVg3cJNuRgsrZ7AvyDaWeP0LaKsQGgWrV8Mlrni5suRhs0FXoPiRoNDdqaJfkws732l_Q0oI8mYN5fcJHudtmDRUNdjlOBbM7A1PhvHUNNfU3n7Tyh7/s1600/potatoes+raw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4fqKCjmFu8BinVL6iZ4H_fFW3oVg3cJNuRgsrZ7AvyDaWeP0LaKsQGgWrV8Mlrni5suRhs0FXoPiRoNDdqaJfkws732l_Q0oI8mYN5fcJHudtmDRUNdjlOBbM7A1PhvHUNNfU3n7Tyh7/s640/potatoes+raw.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></h4>
<span style="font-family: Verdana, sans-serif;">New potatoes, quartered</span><br />
<span style="font-family: Verdana, sans-serif;">low sodium veggie broth</span><br />
<span style="font-family: Verdana, sans-serif;">Bragg's Organic Sprinkle (a no salt seasoning.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKbHzyZEs_n8zth7CRpD9hwnfQOFDir7sZrvXxy99xdrukybl_xMayJkiFjnxOehoHseuhRu5Ou3Iwti6lP_QGTL72f1QOglfswZeDU9Eei1cnA9PLNhhCXXQOK-fMwARNShTeOdwNBko/s1600/tossed+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKbHzyZEs_n8zth7CRpD9hwnfQOFDir7sZrvXxy99xdrukybl_xMayJkiFjnxOehoHseuhRu5Ou3Iwti6lP_QGTL72f1QOglfswZeDU9Eei1cnA9PLNhhCXXQOK-fMwARNShTeOdwNBko/s640/tossed+potatoes.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Place potatoes in a bowl</span></div>
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<span style="font-family: Verdana, sans-serif;">Splash a little broth over them, enough to moisten</span></div>
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<span style="font-family: Verdana, sans-serif;">Sprinkle with seasoning and toss well to coat.</span></div>
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<span style="font-family: Verdana, sans-serif;">Toss in a roasting pan for 30 minutes in the oven on 400, turning periodically as they brown. When they sort of puff up, they are ready.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprw9GeS2um9pSDB7EKYZn0_sZ3zD5m6cRhyaYpYy_4zGKVG1MExj2yKMi20IiH3XuVUFI7RN0hnBw3m7kFsS-sCk-q4FOzrkX8auEAOoCt3WPnlauQvrOPnC29Zy5FLn7qW8hH37-TuzB/s1600/burger+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprw9GeS2um9pSDB7EKYZn0_sZ3zD5m6cRhyaYpYy_4zGKVG1MExj2yKMi20IiH3XuVUFI7RN0hnBw3m7kFsS-sCk-q4FOzrkX8auEAOoCt3WPnlauQvrOPnC29Zy5FLn7qW8hH37-TuzB/s640/burger+cooking.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, heat up your "burger"as per package instructions.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTQDCjGJfXYXcAFL6Npt_62n-euZvpXkdGUDLZIY0XkzWNh0rbmN4n4UvWFUekZpr4oYThxbV2oK5r0xvBq0ohdXK3ZJlZWvuDWrUG2DCNrwopiWdbFs1JVmLFakULTf5g6VoDPRHn_U-/s1600/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTQDCjGJfXYXcAFL6Npt_62n-euZvpXkdGUDLZIY0XkzWNh0rbmN4n4UvWFUekZpr4oYThxbV2oK5r0xvBq0ohdXK3ZJlZWvuDWrUG2DCNrwopiWdbFs1JVmLFakULTf5g6VoDPRHn_U-/s640/onions.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Splash a little of the veggie broth in a hot pan to saute up the onions and mushrooms.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOH9HW06PaYJbWwFobLJssPWq3RTLcUI6PtRW4nQ5YSRsBfZVaGI867IYVKrt3wtlAfrbZqyC8R46z0P4OlExiZQGE6ThkBn2CrAMj14v-ZgtLicVLhrLcmTSKgkbOJA5ulwUJoTmKyzB/s1600/burger+on+bun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOH9HW06PaYJbWwFobLJssPWq3RTLcUI6PtRW4nQ5YSRsBfZVaGI867IYVKrt3wtlAfrbZqyC8R46z0P4OlExiZQGE6ThkBn2CrAMj14v-ZgtLicVLhrLcmTSKgkbOJA5ulwUJoTmKyzB/s640/burger+on+bun.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Toast your buns, slather on the hummus and build your burger to your liking. Add in some potatoes and Voila! You've got yourself a very filling and tasty meal full of vegetables.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJoYVcRl6wGR4Z46NA6Ncy04EBS-aSWA13UL6CJ7KonnqZlO-pO_kC1Yw2Z0zcjJlDMZ7KpRmXZJfJw0JWeF5khZ4Owo6qQYphOmgqaBkPrAJPB0dqODSYXVUuLHXKu3Z2f-6glx7ucJL/s1600/burger3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJoYVcRl6wGR4Z46NA6Ncy04EBS-aSWA13UL6CJ7KonnqZlO-pO_kC1Yw2Z0zcjJlDMZ7KpRmXZJfJw0JWeF5khZ4Owo6qQYphOmgqaBkPrAJPB0dqODSYXVUuLHXKu3Z2f-6glx7ucJL/s640/burger3.jpg" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I hope you all had a great week and are getting yourself back on track if you had a week like mine recovering from the holiday. What are some of your favorite quick and easy meals? Do you have a favorite veggie burger that's low sodium and fat that also tastes great? I'd love to learn more.</span></div>
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<h3>
<span style="font-family: Verdana, sans-serif; font-size: small;">My June Challenge:</span></h3>
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<span style="font-family: Verdana, sans-serif;">On a personal note, I'm about to really up my game in terms of nutrition. I'm challenging myself to go strictly veg and fruit and low fat (nuts and seeds) for a while, probably 6 weeks. I want to really break the sweet cravings and also get all the gluten and salt out. So there will be a healthier focus coming up. More raw smoothies, salads and nutrient dense soups and less packaged/ processed. </span></div>
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<span style="font-family: Verdana, sans-serif;">How about you? Ready to up your game? Follow a long. Summer is here so there's no better time to indulge in all the wonderful fruits and produce available. It just feels right to eat cleaner this time of year. Doesn't it?</span></div>
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<span style="font-family: Verdana, sans-serif;">Until next time…</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRGEKh1U4sGxWyvdBjN0MwObvTiDA1yOykrxxh0mlrIfZJgTMTRQIY7YruKkxUkmSMly_dz2cVkspyMs6dzsQ5LYyFEbgSyGiM7-qTz2pDnl3RSaCtnVx3B_o9NF3DaDNTIvR6KcaKuW-/s1600/Signature.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRGEKh1U4sGxWyvdBjN0MwObvTiDA1yOykrxxh0mlrIfZJgTMTRQIY7YruKkxUkmSMly_dz2cVkspyMs6dzsQ5LYyFEbgSyGiM7-qTz2pDnl3RSaCtnVx3B_o9NF3DaDNTIvR6KcaKuW-/s200/Signature.png" width="200" /></span></a></div>
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Find us on <span style="color: #6aa84f;"><b>Facebook</b></span> <a href="http://www.facebook.com/purelynourished">here</a>, Follow on <span style="color: red;"><b>Pinterest</b></span><a href="http://www.pinterest.com/purelynourished"> here</a>, and See what we're up to on <span style="color: #0b5394;"><b>Instagram</b></span> <a href="http://www.instagram.com/purelynourished">here</a>.Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com3tag:blogger.com,1999:blog-5341896293969374092.post-82133895847611580692013-05-25T00:41:00.000-07:002013-06-17T14:50:35.947-07:00Fresh Fruit Vanilla Creme Tart with Chocolate Brownie Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsp1H8GnEsUcgGjQVnXti5gbnpv0ZTPRMkNYmmemHkNBTm9ih7rZektIxeoLz10ZkGUXmYmTno6evKDg5rMCB5VW2UrvQH91PptCNPjR01eKdNWg34JKep4tGTvNwq-FOU3sqot7Xhd7g/s1600/Happy+M+Day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsp1H8GnEsUcgGjQVnXti5gbnpv0ZTPRMkNYmmemHkNBTm9ih7rZektIxeoLz10ZkGUXmYmTno6evKDg5rMCB5VW2UrvQH91PptCNPjR01eKdNWg34JKep4tGTvNwq-FOU3sqot7Xhd7g/s640/Happy+M+Day.jpg" width="640" /></a></div>
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We are interrupting our regularly scheduled Super Soup Sunday to bring you a festive Memorial Day dessert idea. It's also a departure from my low fat, sugar free and salt free recipes because it's a special occasion and this favorite recipe is really just too luscious not to share. Plus it's better to share so you don't eat it all by yourself. It's a raw dessert (shhhh!) I guarantee your non raw or even non health conscious friends and family will definitely appreciate this fresh fruit tart with a dark chocolatey brownie crust.<br />
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<b><i><span style="color: red;">It's to live for! </span></i></b></h3>
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Plus it's just a beautiful dessert anyway you decorate it.<br />
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The Chocolate Brownie Crust</h3>
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raw, vegan, dairy free, gluten free, soy free</div>
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<br />Ingredients:</h4>
1 1/4 cup medjool dates, soaked about 20 minutes and pitted- soft not soggy<br />
1 cup almonds<br />
3/4 cup cacao or unsweetened cocoa<br />
1/3 cup cacao nibs<br />
1/2 teaspoon vanilla<br />
pinch of sea salt<br />
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Process all the ingredients, except vanilla in a food processor until crumbly, scraping down sides as you go to keep it well mixed. Add the vanilla as it's processing. You want the mixture to stick together and hold when pinched between your fingers. Add a <i>little</i> water if necessary until it does. Be careful not to over process. You don't want chocolate almond butter.<br />
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When the crust is ready, lightly coat the bottom of a tart pan with a little coconut oil and press the mixture into the bottom and up the sides.<br />
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By now you probably have noticed I love kitchen gadgets, even in my tiny kitchen. Just like in interior design and construction, the right tool makes for a better job and these are no exception.<br />
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When it comes to raw desserts, these are a couple of life savers: A <a href="http://www.amazon.com/gp/product/B000QJ02QW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000QJ02QW&linkCode=as2&tag=purelynourished-20">tart/quiche pan </a>with a removable bottom. (just be careful- these edges are razor sharp!) Any shape is good. I even have little ones for individual tarts. Also this little <a href="http://www.amazon.com/gp/product/B0000VLPBC/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000VLPBC&linkCode=as2&tag=purelynourished-20">wooden tart tamper</a> for getting the crust pressed just right (believe me this little tool really saves your fingers.)<br />
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Set the crust pan into the freezer to firm up while making the creme.<br />
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Vanilla Creme Filling</h3>
raw, vegan, dairy free, gluten free, soy free<br />
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Ingredients:</h4>
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1 cup cashews, soaked 1-2 hours and drained</div>
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2/3 cup coconut oil</div>
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1/4 cup agave nectar</div>
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2 tablespoons of water</div>
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1 tablespoon of vanilla</div>
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Blend well until nice and creamy.</div>
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Pour into crust and spread around in a nice even layer. Return to freezer until well set. Maybe an hour or so. When set, lift up the bottom plate carefully from the middle center to free the shell from the mold. There will still be a plate underneath just not around the sides- the beauty of the tart pan makes for easy serving.</div>
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Then decorate with fresh berries of your choice. In a pattern or….</div>
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… randomly. It looks deliciously inviting either way.</div>
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You can decorate right before ready to serve but make sure it has thawed a bit. Or decorate ahead of time. If you do it ahead of time, let it thaw about a half hour or so before serving so berries are not frozen. (Even the thought of biting into frozen berries makes my teeth hurt!) Keep in mind that coconut oil turns to liquid at around 75 degrees so it's better served slightly chilled and not left out in the sun.</div>
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Keep leftovers, if any, in the freezer.</div>
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I hope you try this one. It's pretty easy, always lovely, and better yet always enjoyed.</div>
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<i>Please note: I was experimenting with my night lighting when taking these pictures, and some were even taken quite a few months back. So please forgive them not turning out so great. I'm getting there!</i></div>
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I'm going to be sharing this on both <a href="http://www.carrieonvegan.com/2013/05/24/healthy-vegan-friday-vegan-portland-adventures/">Healthy Vegan Fridays</a> as well as <a href="http://www.glutenfreecat.com/">Raw Food Thursdays.</a></div>
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If in the states, I hope you enjoy your Memorial Day Weekend. If you are elsewhere, why not celebrate anyway and make yourself a delicious tart?</div>
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Until next time….</div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com12tag:blogger.com,1999:blog-5341896293969374092.post-5715250849751636272013-05-24T01:47:00.002-07:002013-06-18T02:37:23.260-07:00Quick Black Bean Salad<div class="separator" style="clear: both; text-align: center;">
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This is one of those recipes to squirrel away for when you need something quick and amazing to bring out for a get together, potluck or Summer BBQ. It's a crowd pleaser for sure and also handy to keep in the fridge to eat as a salad or pair it up with chips as a salsa. I also like to load these kind of salads up into a romaine or endive leaf as well and skip the chips. So versatile!<br />
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Lime and cilantro are two of the key flavors with a simple drizzling of balsamic vinegar over a diced vegetable medley of corn, tomatoes, onions, water chestnuts and black beans. No salt or fats and very easy to like so even those that are not watching their health will enjoy this. Just don't tell them it's good for them.<br />
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<h2>
Quick Black Bean Salad</h2>
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This recipe is adapted from <a href="http://www.amazon.com/gp/product/1583333002/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1583333002&linkCode=as2&tag=purelynourished-20">Prevent and Reverse Heart Disease</a> by Dr. Caldwell B. Essselstyn, Jr.</div>
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Ingredients:</h4>
2 15 ounce cans of black beans, drained and rinsed well<br />
1 large tomato or 2 medium tomatoes (I added some small heirlooms for color as well.)<br />
1 16 oz package of frozen corn or fresh is even better if you have the chance!<br />
1/2 Vidalia sweet onion, chopped<br />
1 6 ounce can of sliced water chestnuts, drained and chopped<br />
1/2 a bunch of cilantro, chopped<br />
1/2 lime, juiced and zested<br />
3 tablespoons balsamic vinegar<br />
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Add all but the lime, cilantro and balsamic to a bowl and mix well.<br />
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Add the rest and then mix it all again.<br />
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Serve on a bed of lettuce as a salad….<br />
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Or pair it up with some salt free organic chips for a dip.<br />
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It's one of those things that gets better once the flavors marinade so you can make it ahead and keep in the fridge. Just know that the water chestnuts will turn a little brownish from the balsamic vinegar once it sits together a bit.<br />
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So there you have it. A simple versatile recipe to please a crowd or just one. I hope you give this a try. I have a feeling this will be in our regular salad rotation from now on.<br />
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This will be my submission for Healthy Vegan Fridays, which if you haven't checked out by now, is a great assortment of recipes.<br />
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I hope you are enjoying some of these simple yet healthy dishes. Drop me a comment and let me know if I'm on the right track. I'd love to hear from you.<br />
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Until next time….<br />
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Find us on <span style="color: #6aa84f;"><b>Facebook</b></span> <a href="http://www.facebook.com/purelynourished">here</a>, Follow on <span style="color: red;"><b>Pinterest</b></span><a href="http://www.pinterest.com/purelynourished"> here</a>, and See what we're up to on <span style="color: #0b5394;"><b>Instagram</b></span> <a href="http://www.instagram.com/purelynourished">here</a>.Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com0tag:blogger.com,1999:blog-5341896293969374092.post-17190675038247661212013-05-19T14:57:00.000-07:002013-06-27T02:29:24.382-07:00Summer Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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Welcome to another Super Soup Sunday. </h3>
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Sunday, the day where we get a jump on the week by making a luscious soup that will get us through a few meals in the upcoming week. I am really liking this new routine. Even though it sometimes takes some time to prepare, it feels like I am taking the pressure off myself for the next few meals to come and that brings a welcome sense of relief.<br />
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Last week's <a href="http://purelynourished.blogspot.com/2013/05/quick-easy-black-bean-soup.html">Quick and Easy Black Bean Soup</a> required very little effort and was made from ingredients that could be kept on hand in the pantry and the freezer for a meal and soup in a pinch. This week, I am doing the opposite.<br />
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This <b>Summer Vegetable Soup</b> is made from almost entirely fresh in-season Summer ingredients. It didn't dawn on me until I took the ingredient line up photo that I missed an opportunity here to make it <i>all</i> fresh. I had chosen to use some frozen roasted corn. Darn! While the roasted corn added a different flavor, and saved me some work, fresh corn would have been lovely.<br />
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Also this soup uses very little seasoning other than fresh garlic, fresh basil, onion and lemon, pepper and if you choose, salt. It's truly a soup that benefits from farm fresh seasonal ingredients. It just tastes like summer.<br />
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We are fortunate that we still have some of the last fresh lemons on the trees as well. One of the benefits of living in the California desert. That and the fact we have summer vegetables already.<br />
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<h2>
Summer Vegetable Soup</h2>
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Recipe adapted from the cookbook, <a href="http://www.amazon.com/gp/product/1615190619/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190619&linkCode=as2&tag=purelynourished-20">Forks Over Knives, The Cookbook</a></div>
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It serves approximately 6.</div>
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Ingredients:</h4>
6 medium tomatoes, chopped<br />
3 ears of corn, kernels removed from cob (about 2 cups)<br />
2 medium zucchini, diced<br />
1 medium yellow squash, diced<br />
1 large onion, diced<br />
6 cups low sodium vegetable broth or fresh no salt stock<br />
4 cloves garlic, minced<br />
1/2 cup finely chopped fresh basil<br />
zest and juice of one lemon<br />
pepper to taste (salt to if you must)<br />
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Directions:</h4>
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Sautee the onions in a couple of tablespoons of the broth over medium heat for about 7-8 minutes.</div>
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Don't let them dry out, add more broth as necessary. Add the garlic and sautee another minute.</div>
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Add tomatoes and cook for about 10 minutes, just until tomatoes break down a little.</div>
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Add the zucchini, yellow squash, corn and vegetable broth.</div>
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Bring the pot to a boil on high, then reduce to medium and cook 15 minutes or until vegetables are tender.</div>
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Add the freshly chopped basil, lemon juice and zest and pepper and salt to taste.</div>
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And Enjoy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFS7h-uD2_qxMqUP05iWtLuSoa8XYBiPW8I8k807poyRs8cB6PugZUEnOD2NJ5b1au12YjinEYJxVz5AYrH0Zemtdk-bqDqoViZTjUv1i5rcnuzOZ6oC4dvsn84LCfNjoE7GYuFC2afTX/s1600/Soup6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFS7h-uD2_qxMqUP05iWtLuSoa8XYBiPW8I8k807poyRs8cB6PugZUEnOD2NJ5b1au12YjinEYJxVz5AYrH0Zemtdk-bqDqoViZTjUv1i5rcnuzOZ6oC4dvsn84LCfNjoE7GYuFC2afTX/s640/Soup6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Summer Vegetable Soup</td></tr>
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This is another entry for <span style="color: red;">Healthy Vegan Fridays.</span><br />
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Cooking Tip:</h4>
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About this time, you might notice that you have left over broth. This seems to happen a lot as often 6 cups of broth is required for soup bases and a carton has 4 cups. I make broth cubes with the left overs and keep them in a bag in the freezer to use for sautéing vegetables. Also they come in handy to flavor the dog's dry food. What can I say, my dog is <i><b>very</b></i> spoiled. :-)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvOIOfNL8BAy90hUPuJyKKI8A7yxpl9OYw2prO9-y05OVhe4lbhYqhK8A6Y_3yUqFZMnz1GHIQC964fqyie1RaBUUcAbzLs2JQ6YUMGrw707Ws9KnDLtzGApYZ1aGOuMudxsLgw_fD5Ne/s1600/cube+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvOIOfNL8BAy90hUPuJyKKI8A7yxpl9OYw2prO9-y05OVhe4lbhYqhK8A6Y_3yUqFZMnz1GHIQC964fqyie1RaBUUcAbzLs2JQ6YUMGrw707Ws9KnDLtzGApYZ1aGOuMudxsLgw_fD5Ne/s640/cube+Collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left Over Broth Cubes</td></tr>
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<h4>
Personal Note:</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vQCoiSEj8gWn1pAe7Ogc1LUeKKydNACmC-0zlq7ApF7cuXV6p8cIbtJkqoUOzHg5akfXwJs0E3kc4UAOIChrdkSPfWUn6Lcxn5kF-iDOj56CEwYs42xNsrjIiqOfjPBXvqCTnDKPZRzT/s1600/start+before+ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vQCoiSEj8gWn1pAe7Ogc1LUeKKydNACmC-0zlq7ApF7cuXV6p8cIbtJkqoUOzHg5akfXwJs0E3kc4UAOIChrdkSPfWUn6Lcxn5kF-iDOj56CEwYs42xNsrjIiqOfjPBXvqCTnDKPZRzT/s320/start+before+ready.jpg" width="256" /></a></div>
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I saw this quote over on FB this week, and it's stuck in my mind. It applies to me and this blog. I am definitely starting before I am ready and quite honestly if I waited until I was ready, I probably would never start. This is all a learning curve for me and quite frankly that's the point. </div>
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So please bear with me as I improve my skills as I go along. This refers to camera operation, lighting, writing, cooking, media, graphic design, the list goes on and on. I am by no means a professional blogger, chef, or whatever and nor do I profess to be.</div>
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I am someone who is trying to heal myself with nutrition, learning new habits and tastes that I hope will last a lifetime and by sharing this adventure, I hope I can also inspire others in the process.</div>
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It's just me doing my <i>thang</i>.</div>
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So until next time… just be. (deep breath) ;-)</div>
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com3tag:blogger.com,1999:blog-5341896293969374092.post-87589613095752880802013-05-17T00:48:00.000-07:002013-06-27T02:45:47.614-07:00Spicy Peanut Zucchini Noodles with Broccoli and Carrots<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pNxSwjm13Jxjpe6rzP-0Jp20Pzsk6MHoWdZYvgFk818B5B5tuwKLi3jY99FUqQhs5LYMiN4mzKlAtjg84RDRN88W2bRr9t9SFTjvoSD4oi83tkrGnwM0eJxNdH_GDb7Mu0wRN8RPh1-k/s1600/Spicy+noodles+lab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pNxSwjm13Jxjpe6rzP-0Jp20Pzsk6MHoWdZYvgFk818B5B5tuwKLi3jY99FUqQhs5LYMiN4mzKlAtjg84RDRN88W2bRr9t9SFTjvoSD4oi83tkrGnwM0eJxNdH_GDb7Mu0wRN8RPh1-k/s640/Spicy+noodles+lab.jpg" width="430" /></a></div>
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Slightly spicy peanut and ginger sauce over freshly made zucchini noodles with added broccoli and carrots. Doesn't that sound good? </h3>
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I thought so.</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn478mgyfo_4Gv25l5zX3VF65GrAnZCNlBKQOfL458caIkvJvqmk72Bb3T77eJtWvDWF6natRtDt3SB-fdU8Zx4evb-yqx0yTvoO366qCYx25PCGLmLuTsLTDxtrLtDTGPxHkMf7yj2YC/s1600/forks.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn478mgyfo_4Gv25l5zX3VF65GrAnZCNlBKQOfL458caIkvJvqmk72Bb3T77eJtWvDWF6natRtDt3SB-fdU8Zx4evb-yqx0yTvoO366qCYx25PCGLmLuTsLTDxtrLtDTGPxHkMf7yj2YC/s200/forks.jpeg" width="149" /></a></div>
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I was perusing through a new book by the producers of the must see film, <a href="http://www.amazon.com/gp/product/B0053ZHZI2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0053ZHZI2&linkCode=as2&tag=purelynourished-20" target="_blank">Forks Over Knives</a> called applicably, <a href="http://www.amazon.com/gp/product/1615190619/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190619&linkCode=as2&tag=purelynourished-20" target="_blank">Forks Over Knives, the Cook Book</a>, when I ran across this recipe by Julieanna Hever.</div>
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First let me say, if you are looking for inspiration with a plant based diet, there are a lot of great looking recipes in this book- 300 to be exact. This one was the first to make me get up out of my chair and actually make a shopping list.</div>
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Bonus: This is good hot, cold and even raw. You can't go wrong.</h3>
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The recipe calls for brown rice noodles but I decided to up the veggie content and go with fresh zucchini instead. I also added some carrot shreds and garnish. You could make this totally raw if you prefer but I did steam the veggies and veggie noodles to lessen the crunch and chewing.<br />
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For the raw version, just forget the stove instructions. And of course you can substitute a cooked noodle of your choice for the zucchini.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spirooli in Action</td></tr>
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While you can always use a hand <a href="http://www.amazon.com/gp/product/B00004OCIP/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004OCIP&linkCode=as2&tag=purelynourished-20" target="_blank">vegetable peeler</a> or even a <a href="http://www.amazon.com/gp/product/B0018ICHH2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0018ICHH2&linkCode=as2&tag=purelynourished-20" target="_blank">julienne peeler</a> to make noodles, I decided to use the<a href="http://www.amazon.com/gp/product/B006THC75E/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B006THC75E&linkCode=as2&tag=purelynourished-20" target="_blank"> Spirooli</a>. This is a new toy for me that I instantly loved. It makes long noodles out of lots of different vegetables in minutes. It's easy to clean, dishwasher safe and I like that the three different blade types fit in a little drawer type set up in the machine itself for simple storage. Little suction feet help it to stick to the counter top too so it doesn't move around on you. For someone wanting to move away from gluten, or packaged food this is a great gadget to have around.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUBI5I5WqSZM8D4-bF9ocycDuKAej5xwu54NzjyHQuCJD4HJGT1yXRmMJGtn5fz0MnEMqlRK5Hih9J355zS6dZhqVvpipu2JFtXJOOOHGeOBJeAbpVqSyimU6mtTAwB7u4D9RhiyoASJ3/s1600/Noodle8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUBI5I5WqSZM8D4-bF9ocycDuKAej5xwu54NzjyHQuCJD4HJGT1yXRmMJGtn5fz0MnEMqlRK5Hih9J355zS6dZhqVvpipu2JFtXJOOOHGeOBJeAbpVqSyimU6mtTAwB7u4D9RhiyoASJ3/s640/Noodle8.jpg" width="640" /></a><br />
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<b>Spicy Peanut Zucchini Noodles with Broccoli and Carrots</b></h3>
Adapted from the book<a href="http://www.amazon.com/gp/product/1615190619/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190619&linkCode=as2&tag=purelynourished-20"> Forks Over Knives, the Cookbook</a><br />
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A delicious and refreshing noodle bowl whether served hot or cold. Slightly spicy peanut dressing adds a great flavor to the zucchini, broccoli and carrots. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjL5zHkx4tD24-Pba69vTXUkhc5Ep5FCab-PglHXcmfwBhe7Lq594MZs5InWRVKBE1qgap-RHqdkmocO2y_zV2xqovTgVsCjjHtJguMugGLO6U6JocTrLfFaaffWGETgJNQtd3QcsNjWI/s1600/spicy+nood+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjL5zHkx4tD24-Pba69vTXUkhc5Ep5FCab-PglHXcmfwBhe7Lq594MZs5InWRVKBE1qgap-RHqdkmocO2y_zV2xqovTgVsCjjHtJguMugGLO6U6JocTrLfFaaffWGETgJNQtd3QcsNjWI/s640/spicy+nood+ing.jpg" width="640" /></a></div>
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Ingredients:</h4>
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5 medium sized zucchini (also called courgettes, and green summer squash) or 8 ounces of noodles</div>
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4 cups broccoli florets, about 2 large heads</div>
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2 large carrots, julienned (if organic there is no need to peel)</div>
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1/2- 1 cup coconut water, fresh or bottled is fine</div>
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3 tablespoons peanut butter, or nut butter of choice. (I used some nothing added peanut butter.)</div>
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2 tablespoons pure maple syrup ( B grade), or liquid sweetener of choice</div>
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2 tablespoons of Bragg's Liquid Aminos or low sodium soy sauce or tamari</div>
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1 tablespoon peeled and minced fresh ginger</div>
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1/2 teaspoon crushed red pepper flakes or to taste</div>
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1 chopped green onion, green part only</div>
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1 tablespoon chopped cashew pieces</div>
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1 tablespoon raw sesame seeds</div>
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Start with making your noodles. Figure about 1 zucchini per person but plan for left overs too.</div>
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If using grain based noodles, start the water on the stove top and follow package directions. When the noodles are done, add the broccoli and carrots to the water and cook about 1 minute. Drain and set aside.</div>
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If steaming your veggies including zucchini noodles, set a large pot and steamer on the stove with enough water to cover the bottom and bring to a boil. Add individually zucchini noodles, broccoli and carrots until lightly steamed, a couple of minutes. Drain and set aside in a large bowl.</div>
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For the sauce:</h4>
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Blend 1/2 cup of coconut water, nut butter, maple syrup, Bragg's Aminos, ginger and red pepper until well combined, adding more coconut water until desired consistency. Serve cold or heat gently in a small saucepan over medium heat, stirring constantly until warmed through. Note: heating may make the sauce thicker.</div>
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Pour sauce over noodles and toss well. Plate and garnish with cashew pieces, green onions and sesame seeds, if desired.</div>
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So there you have it; a great fresh noodle dish with loads of flavor. Perfect for summer.</div>
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This is my entry for <a href="http://www.carrieonvegan.com/2013/05/17/healthy-vegan-friday-recipes-upcoming-vegan-event/">Healthy Vegan Fridays </a> blog party and also for <a href="http://www.glutenfreecat.com/">Raw Food Thursdays</a></div>
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So have you made noodles from veggies? or is there another great gluten free noodle that you've discovered? I'd love to hear what people are trying and liking.</div>
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Until next time…keep it real, the food that is.</div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com9tag:blogger.com,1999:blog-5341896293969374092.post-37291845789511542642013-05-15T15:19:00.000-07:002013-05-15T15:19:36.194-07:00Veggie Wrap with Spicy Asian Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtNgkCxcr08iuza9Gyhhp2K09wnk0d37o1DCgIitCBJX0IPSJpXVuj98adKXcVVROL0nW4ywgy3ARkmOWxn0xMtF1o9m32H4hp0eOtf0OgqhVa0-lcQ-45wRk1Felq2xZA-WjVxoxqZP-/s1600/Veggie+wraps+L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtNgkCxcr08iuza9Gyhhp2K09wnk0d37o1DCgIitCBJX0IPSJpXVuj98adKXcVVROL0nW4ywgy3ARkmOWxn0xMtF1o9m32H4hp0eOtf0OgqhVa0-lcQ-45wRk1Felq2xZA-WjVxoxqZP-/s640/Veggie+wraps+L.jpg" width="640" /></a></div>
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Tired of salads and miss sandwiches? Try a wrap! It's an easy and tasty way to get your veggies in.</h3>
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The combinations are virtually endless but we are finding that one ingredient makes a big difference- hummus. Lately we have been learning that hummus is a staple we need to have in the fridge at all times. It's a great way to eat raw vegetables as a dip. I can down a whole bag of baby carrots if I have hummus around. It's also a good substitute for mayo and cheese in wraps like above or pitas, bread sandwiches…. the list goes on. </div>
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I have been making all kinds of hummus lately trying to find that favorite combo of flavors that will be the regular star of our fridge.</div>
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I have to tell you that I never really liked hummus before I tried some raw versions. And I actually hear this a lot. I also hear that people like hummus but hummus doesn't necessarily like them. I think it's the chickpeas. Some people have trouble digesting them. For me they are kind of gritty in texture and not as smooth as some others. I've been experimenting with tahini based as well as white bean hummus/dip lately. The culprit to avoid in store bought hummus and many recipes is OIL! Some can have 1/2 a cup or more!</div>
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That's pure fat and don't be fooled; it isn't a good fat either! Tahini on the other hand is just ground sesame seeds and in limited amounts is actually healthy. I've read reviews where people say this or that recipe is "so light and low fat" because it doesn't have 2 tablespoons of tahini but it has over 1/2 a cup of oil! </div>
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That just won't fly. I try to keep my portion of seeds/ tahini to less than 1 ounce per day, which is doable with a good recipe. But I am way off track because this recipe has neither olive oil or tahini in it.</div>
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I adapted this recipe from the creative minds over at<a href="http://whiteonricecouple.com/recipes/spicy-white-bean-dip/" target="_blank"> White on Rice Couple's blog</a>. For their original recipe check <a href="http://whiteonricecouple.com/recipes/spicy-white-bean-dip/" target="_blank">here. </a> I've made some changes to lower the fat content but the main tasting ingredient here is the Spicy Sriracha Hot Chili Sauce. I chose the cannellini white kidney beans due to the creaminess when blended.</div>
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<br />Spicy Asian White Bean Hummus/ Dip</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3KzfeflQ64pLw9V3Abtbek04Qm3fkpR_IMGdv0jREU1piK63DCikbywbGUFs_L4kIuo4NtgmetPKK9onZ_bFUg8Qhj0eNBE58GxkJZqL5K7DYUwMTI7NsZBS_pplAuRpjL4hSmQsa2FR/s1600/spicy+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3KzfeflQ64pLw9V3Abtbek04Qm3fkpR_IMGdv0jREU1piK63DCikbywbGUFs_L4kIuo4NtgmetPKK9onZ_bFUg8Qhj0eNBE58GxkJZqL5K7DYUwMTI7NsZBS_pplAuRpjL4hSmQsa2FR/s640/spicy+ing.jpg" width="640" /></a></div>
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Ingredients:</h4>
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1 15-ounce can of white cannellini beans, drained and rinsed but save the bean water from the can.</div>
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1/4 cup of the bean water or water as needed</div>
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1-2 tablespoons Sriracha Hot Sauce, per taste</div>
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2 teaspoons Bragg's Liquid Aminos or a low salt Tamari/ Soy Sauce</div>
</div>
<div>
1 large clove of garlic, peeled and pressed, unless using a high speed blender then just peeled</div>
<div>
1/2 teaspoon curry powder</div>
<div>
1 tablespoons of lime juice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqDyWiL_8fz1KbozDVeRi3X3saVL8xT-l6itubhMam5ALDHXNWLQ8c3iOL0QK8FlaeG00Sh230FXfTr0HmCsPV8tlSWp71uW90ndFtTsXBmDWGRf8VfYx5_M2uZzcpxLtS3bUn60WDM_i/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqDyWiL_8fz1KbozDVeRi3X3saVL8xT-l6itubhMam5ALDHXNWLQ8c3iOL0QK8FlaeG00Sh230FXfTr0HmCsPV8tlSWp71uW90ndFtTsXBmDWGRf8VfYx5_M2uZzcpxLtS3bUn60WDM_i/s640/beans.jpg" width="640" /></a></div>
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<div>
Drain the beans and then rinse well, saving the bean fluid.</div>
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<div>
Blend all the ingredients starting with 2 tablespoons of the bean water. If you need to thin it to get it going add a little more until desired consistency. Blend until creamy. Hummus is one of those things that gets better with a little time so let sit in the fridge for a bit before serving, if you can wait.</div>
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<div>
Enjoy this spicy dip with anything you can think of. Or make…</div>
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<br /></div>
<h3>
A Veggie Wrap</h3>
<div>
This combination idea came from Dr. Esselstyn and his wife, Ann from the their best selling book, <a href="http://www.amazon.com/gp/product/1583333002/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1583333002&linkCode=as2&tag=purelynourished-20" target="_blank">Prevent and Reverse Heart Disease.</a></div>
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<h4>
Ingredients:</h4>
<div>
<br /></div>
<div>
corn</div>
<div>
tomatoes, chopped</div>
<div>
spinach</div>
<div>
green onions, chopped</div>
<div>
cilantro, chopped</div>
<div>
carrots, shredded</div>
<div>
pea sprouts</div>
<div>
wraps</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
I used a gluten free wrap by the Tortilla Factory that uses a whole grain, ivory teff (check it out <a href="http://www.latortillafactory.com/products-6.aspx" target="_blank">here</a>.) It was quite good but you do need to heat it a little first to make it pliable. A whole grain wrap such as the Ezekiel brand would be a good choice too if you don't have gluten sensitivities. </div>
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<div>
Preheat oven to 450.</div>
<div>
Spread the wrap, once pliable with the hummus. The more the better. (I was a little skimpy here.) Then pile up your veggies and roll as tightly as you can. Slice in half and then heat until crispy in the oven, about 10 minutes.</div>
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<div>
Delicious! </div>
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But don't just take my word for it. Check out the happy face of my taste tester, Rich.</div>
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He was just reading over my shoulder as I was posting this and said those were really good! When can we make those again? I guess I know what to make for lunch tomorrow. ;-)</div>
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<br /></div>
<div>
So, do you have a favorite hummus recipe or dip that's light on the oil and salt?</div>
<div>
What are your favorite ways to eat hummus? or are you like I was and hummus squeamish still?</div>
<div>
I'm telling you, step away from the store bought stuff and even the chickpeas if you don't like them and try something new. You may be surprised.</div>
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<br /></div>
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Until next time…</div>
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Keep in touch! Have you liked us over on Facebook yet? Like us <a href="http://www.facebook.com/purelynourished" target="_blank">here</a> for updates and more healthy recipes and tidbits!</div>
Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com5tag:blogger.com,1999:blog-5341896293969374092.post-43632054025810566462013-05-12T21:10:00.003-07:002013-05-12T22:32:33.338-07:00Quick & Easy Black Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH1XFWxg6xqawRUjSnWqeG8u2TpZGTSedAgtMQzgAi_3_qbFBlM54kykKum85vD5Qfrz6PScoFJevPVgNNBgEmcJLvsEcR7R3abw7OOnM9uk0jsedzWQnuO9xBJ-k1bkp89-HaiZRZTx1/s1600/Quick+bean+soup-+L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH1XFWxg6xqawRUjSnWqeG8u2TpZGTSedAgtMQzgAi_3_qbFBlM54kykKum85vD5Qfrz6PScoFJevPVgNNBgEmcJLvsEcR7R3abw7OOnM9uk0jsedzWQnuO9xBJ-k1bkp89-HaiZRZTx1/s640/Quick+bean+soup-+L.jpg" width="640" /></a></div>
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<h3>
<b>Don't hav</b>e a lot of time but would love to have some throw together meals in the fridge for the upcoming week? You'll love this one.</h3>
<br />
It's easy to keep ingredients on hand to throw this together at a moment's notice, and fast to prepare with little to no chopping, because sometimes, you just need a break. Am I right?<br />
<br />
Today, Mother's Day was just one of those days. Hope you all had a wonderful Mother's Day!<br />
<br />
This recipe is adapted from The Fast Black Bean Soup recipe in Dr. Fuhrman's book, <a href="http://www.amazon.com/gp/product/0983795223/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0983795223&linkCode=as2&tag=purelynourished-20" target="_blank">Eat for Health</a>. Can you tell I love this book? It's also on his website: <a href="http://dr.furhman.com/">Dr.Furhman.com</a><br />
<br />
Here we are using some frozen veggies, black beans and even a low salt black bean soup for the base. Carrot juice and tomatoes round out the collection of flavors. If you are worried about the frozen veggies, know that while fresh is always best, little nutrients are lost in the freezing process and in some cases it might be easier to find organic produce this way.<br />
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Plus this is for those times when you need something ready to go with little fuss and the taste is worth it. This makes about 5 healthy servings.<br />
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<h4>
Ingredients:</h4>
<div>
2 15-ounce cans of black beans, no or low salt, and strained and well rinsed (to remove salt)</div>
<div>
2 cups frozen mixed vegetables</div>
<div>
2 cups frozen corn</div>
<div>
2 cups frozen broccoli florets</div>
<div>
2 cups carrot juice</div>
<div>
1 15-ounce can prepared black bean soup, low to no salt.</div>
<div>
1 cup water</div>
<div>
1 cup fresh tomato, chopped</div>
<div>
1/4 cup cilantro</div>
<div>
1/8 teaspoon chili powder</div>
<div>
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<div>
Optional toppings:</div>
<div>
<br /></div>
<div>
1 avocado, chopped or mashed</div>
<div>
1/2 cup green onions, chopped</div>
<div>
1/4 cup raw pumpkin seeds</div>
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<br /></div>
<div>
Note: you will probably have some left over veggies so just defrost them and add them to your salads, a wrap or a pita for a little more variety.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI5S8GaLKUia2mXOtoRlkr9qbEI7h2ci1oPvCWCcaiCjAVdJrfYoUw_yxNp8wm_FdAfNcYU_lFwxM9wXMMNQN4Y6-S7Ws6dikGlhq0ExmzaKTh9i2kC-6fYhiIDvob6xgBJJgI9X2VqYp/s1600/soup+pot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI5S8GaLKUia2mXOtoRlkr9qbEI7h2ci1oPvCWCcaiCjAVdJrfYoUw_yxNp8wm_FdAfNcYU_lFwxM9wXMMNQN4Y6-S7Ws6dikGlhq0ExmzaKTh9i2kC-6fYhiIDvob6xgBJJgI9X2VqYp/s640/soup+pot.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick and Easy Black Bean Soup</td></tr>
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<h4>
Directions:</h4>
<div>
Combine beans, all the <i>frozen</i> vegetables, carrot juice, water, soup, cilantro and chili powder in a soup pot. Bring to boil and then reduce to simmer on low for 30 minutes.</div>
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<br /></div>
<div>
Stir in chopped fresh tomato and heat through for a few minutes.</div>
<div>
Serve topped with avocado, green onions and pumpkin seeds if using.</div>
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<div>
This soup pairs very well with a fresh green salad. A simple, and healthy lunch or dinner ready to go.</div>
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So there you have it. Fast, easy and healthy to boot.</div>
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Enjoy!</div>
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Until next time… </div>
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<br />Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com0tag:blogger.com,1999:blog-5341896293969374092.post-21931729506557145862013-05-11T14:47:00.003-07:002013-06-18T02:41:54.935-07:00Kale Waldorf Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYCZ9bnUzYxmNe9gGHahqoPMqPQIm5_ZK6SLtuBU-NZrACQBGwpb4B5Bfx1ivrQfs-m1deHN1k6ZdbOnVhsmTRLUaf8YkpyMuuPV3M8tEGJa_hcNMDv1sdB1KtbyTct7fpBYZQa6szwM-/s1600/Waldorf+lab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYCZ9bnUzYxmNe9gGHahqoPMqPQIm5_ZK6SLtuBU-NZrACQBGwpb4B5Bfx1ivrQfs-m1deHN1k6ZdbOnVhsmTRLUaf8YkpyMuuPV3M8tEGJa_hcNMDv1sdB1KtbyTct7fpBYZQa6szwM-/s640/Waldorf+lab.jpg" width="640" /></a></div>
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Looking for a tasty way to add more kale into your life? Then this salad is for you.</h3>
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Kale, walnuts, cran- raisins, apple, celery tossed in a creamy and tangy non dairy dressing for a salad that tastes even better a little later.</div>
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I received the heads up about this recipe from my friend, <b>Jeannette Marchand</b>, who had just come from a Whole Foods' class and had to share. She said she not only had it for lunch but also dinner. She and her husband could not stop eating it. So of course, I had to give it a try.</div>
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The original recipe is <a href="http://www.wholefoodsmarket.com/recipe/kale-waldorf-salad" target="_blank">here</a> on the Whole Foods website but I did adapt it a little so I will share my version here.</div>
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Kale Waldorf Salad</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-8eU09oMrPdyjrOOOxCVqjyJ2HJxI4ogHzdIhy93awz-KcMw89mhzHLtQ7Gt90yGCzIO_LbNH9rIUEW8ku86qO1fCVUV65xzwAp3k80iGQYSVVZQv88Tx0ChXN2rQDxoHboRMKRR1QMp/s1600/Waldorf+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-8eU09oMrPdyjrOOOxCVqjyJ2HJxI4ogHzdIhy93awz-KcMw89mhzHLtQ7Gt90yGCzIO_LbNH9rIUEW8ku86qO1fCVUV65xzwAp3k80iGQYSVVZQv88Tx0ChXN2rQDxoHboRMKRR1QMp/s640/Waldorf+ing.jpg" width="640" /></a></div>
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Ingredients:</h3>
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4 cups raw kale, chopped finely ( I used a whole head)</div>
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1 large red apple, I used a Fuji, cored and chopped</div>
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1 cup chopped celery (about 2 ribs)</div>
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1/2 cup walnuts, chopped</div>
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1/4 cup + 2 tablespoons Cran-raisins or raisins</div>
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1- 2 Tablespoons of Dijon Mustard</div>
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2 tablespoons of water, or more if needed</div>
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1 tablespoon red wine vinegar</div>
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juice of 1/2 lemon</div>
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<strike>1/8 tsp sea salt </strike> I do not use salt but if you must...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4OIP0i5rJKJAevEsOhzt4JsBfVSEWaPjiipaRnqrK3iNWPyu3pywHcnoXyX4yAp6PqXpPAZVwO3w9W2IWIpKiSTp7eSOlGKpZ0fYstIxAziXg0H3tq-cfuDoZZQFVlsMRjFGefGuzi20/s1600/Kale+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4OIP0i5rJKJAevEsOhzt4JsBfVSEWaPjiipaRnqrK3iNWPyu3pywHcnoXyX4yAp6PqXpPAZVwO3w9W2IWIpKiSTp7eSOlGKpZ0fYstIxAziXg0H3tq-cfuDoZZQFVlsMRjFGefGuzi20/s640/Kale+Collage.jpg" width="640" /></a></div>
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Tear away bigger leaves from the stems (optional but the stems are a little bitter), roll up the leaves and chop finely and place in a bowl. Add the juice of 1/2 a lemon and squeeze the rest of the lemon in a big glass of drinking water to refresh yourself- just a suggestion. Now with your hands, massage the lemon juice into the leaves. This helps to tenderize the leaves and you will visually see the leaf pile get smaller. Set aside while you make the rest of the salad.</div>
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To chop the apple, I decided to try out this <a href="http://www.amazon.com/gp/product/B000A389IM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000A389IM&linkCode=as2&tag=purelynourished-20" target="_blank">onion chopper </a>to see if I could get a fine and even apple dice. I just had to first slice the apple into the thickness I wanted the apple dice to be. It worked. Did I save time? That's debatable but I always forget I even have this thing. It does help keep the crying with onions to a minimum though.</div>
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For the Dressing:</h4>
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Blend half the apple, 1/4 cup of the walnuts, 2 tablespoons of the Cran-raisins, the mustard, the water, and the vinegar until well combined. Add water to thin if needed but you want it like a mayonnaise consistency. Warning: It will be pinkish in color if using Cran-raisins.</div>
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Add the remaining ingredients to the kale and top with the dressing. Toss.</div>
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<b>Ta da! </b></div>
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You may want to double this recipe. It will keep in the fridge covered for a few days, if it lasts that long. </div>
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Looking at this picture, you can see why I chose Cran-raisins- color. The designer in me will always go with color. Plus the more color in your food, the more antioxidants in your body.</div>
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<b>Big thanks to Jeannette for sharing this one!</b></div>
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Have you stumbled across a low fat vegan recipe you think I should try, hit me up in an email either here or through the <a href="https://www.facebook.com/PurelyNourished" target="_blank">Purely Nourished Facebook page</a>. I love to learn of new recipes and will share it here if I use it.<br />
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This was my first submission for Healthy Vegan Fridays Blog Party. <a href="http://www.carrieonvegan.com/healthy-vegan-fridays/" target="_blank">You can check it out here</a>.</div>
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Until next time…</div>
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Keep eating those veggies!</div>
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Ps: Tomorrow is already Sunday so the Super Soup Sunday post will be fast on the heels of this one. Double Post weekend!<br />
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Find us on <span style="color: #6aa84f;"><b>Facebook</b></span> <a href="http://www.facebook.com/purelynourished">here</a>, Follow on <span style="color: red;"><b>Pinterest</b></span><a href="http://www.pinterest.com/purelynourished"> here</a>, and See what we're up to on <span style="color: #0b5394;"><b>Instagram</b></span> <a href="http://www.instagram.com/purelynourished">here</a>.</div>
Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com4tag:blogger.com,1999:blog-5341896293969374092.post-36457669006663725402013-05-09T01:01:00.001-07:002013-06-18T02:43:29.224-07:00My Banana Loving Monkey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqN1B-8x1iqWIxHTdXGlG56kOgiYxqxPHji2GYaB6R-CnA6OKt3GJZemH1zt2OPb988NqONqwK9fO0lsoooygH-f16P3RBIj0tCk_mLhm2E1ivb2LADLTHU6X0Ef7HQZzU3La0pVY2EPT/s1600/Lili+banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqN1B-8x1iqWIxHTdXGlG56kOgiYxqxPHji2GYaB6R-CnA6OKt3GJZemH1zt2OPb988NqONqwK9fO0lsoooygH-f16P3RBIj0tCk_mLhm2E1ivb2LADLTHU6X0Ef7HQZzU3La0pVY2EPT/s640/Lili+banana.jpg" width="500" /></a></div>
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Meet Lili, my little monkey.</h3>
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This is really not a usual post with recipes although I will make a banana mango smoothie for you all. This is more of an introduction to my little sidekick, Lili or as I often call her my little monkey.</div>
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I have had boxers for 23 years now and they are such little comedians but this one absolutely loves bananas! It just cracks me up.</div>
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But not just any banana, she is particular.</div>
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So this is how it goes….</div>
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<span style="text-align: center;">I always have bananas ripening on the counter and when they are ready, ripe, and spotted like this one, I peel them, chop and freeze them for smoothies. But I've noticed that when I start to peel bananas, someone shows up at my side. She will stand and stare and if I don't notice her, she will start to nudge, ever so gently until she gets my attention.</span></div>
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This is what she's after. (I don't usually give it to her like this though.) She wants the banana. But it <i><b>has</b></i> to be perfectly ripe. Not even slightly green, and no spots or bruises either on the meat of the banana. She can tell if there was a bruise next to the piece I give her. I can't. But she can and she will have no part of it. No, this little monkey is very particular about her bananas.</div>
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It kind of tells you something doesn't it? Animals instinctively know what is ripe and good to eat.</div>
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For years I ate slightly green bananas, and saved the brown spotted ones for banana bread, like most people. But the problem with greenish bananas is that they are not ripe, too starchy and tough for a lot of people to digest. Ever get those banana after burps? I did. Sorry gross I know but it just goes to show us that we are not doing it right. </div>
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So take a tip from Lili the Monkey Dog: Bananas are not ripe and fully sugared until there are some spots.</h3>
Green fruit is not ripe. Not even limes but that's another post.<br />
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So my Lili monkey had a birthday last weekend. She's a rescue, so we are guesstimating but Cinco De Mayo seemed festive and easy to remember. So in honor of her birthday, I made her (and myself) a smoothie I know she loves, Banana Mango. I usually give her a little smoothie every day over her kibbles. She waits for it and no longer will eat kibble dry. Go figure.</div>
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So here's her favorite (she told me ;-) Banana Mango Smoothie:</h3>
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Start with 4 ripe Champagne Mangos and 4 <b><i>ripe </i></b>bananas. </div>
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First a little info about "Champagne" mangos or "Ataulfo" mangos. They come from Mexico and are smaller than the more popular reddish Tommy Atkins mangoes that you usually see in the stores. But like most smaller fruit, the yellow "baby" champagne mangos are a little sweeter and slightly tarty (is that a word?) also the flesh is less fibrous and more smooth than the bigger variety. They are definitely checking out. My store had a special so I stocked up.</div>
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These mangoes are ripe when they get a little soft and spotty as well. As you can see above, the meat of the banana is just perfect, not mushy, just sweet and sugary.</div>
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The mangos slice up the same as the big mangos, along side the pit in the center. The pit is wider on one side so cut along those wide sides, cutting off each "cheek" and then score the meat both ways. If you bend back the skin, the meat will pop up. I usually just use my thumbs to separate the meat from the skin but a spoon or knife would work too. There is not way around getting messy with mangos. </div>
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So juicy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwmXVz8XQcf1YZpkNjO38V_ByGg_9KN3C0hok6br-qokYGepuEPXReGMbUcnvxWf2bPFKsOjHGpYo5tvgpXvWTw8lDseKVkE6XaWjttPNyIj1rYUU2AGDKdmA-cVqNZ5mDh3plVDQHxTP/s1600/bananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwmXVz8XQcf1YZpkNjO38V_ByGg_9KN3C0hok6br-qokYGepuEPXReGMbUcnvxWf2bPFKsOjHGpYo5tvgpXvWTw8lDseKVkE6XaWjttPNyIj1rYUU2AGDKdmA-cVqNZ5mDh3plVDQHxTP/s640/bananas.jpg" width="640" /></a></div>
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Because I like my smoothies a little frosty, I add a little frozen banana to the mix as well, plus a little water to thin it and help it move in the blender.</div>
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Blend until desired consistency adding more water to thin if you like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXNvmm20LBw5EfHTiK8rnSDcYQO_abHk08N7bTif4J62HLqiE2X1cphDli2d6C9A8Nh4FOlVbIk001mnTVkLqpNrxCmu74WSoPWubm0MLtp8oGtWzziPPL_rkpKUAILHIqofG2rFkDnPe/s1600/Banana+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXNvmm20LBw5EfHTiK8rnSDcYQO_abHk08N7bTif4J62HLqiE2X1cphDli2d6C9A8Nh4FOlVbIk001mnTVkLqpNrxCmu74WSoPWubm0MLtp8oGtWzziPPL_rkpKUAILHIqofG2rFkDnPe/s640/Banana+Smoothie.jpg" width="640" /></a></div>
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Here it is, Pure Sweetness!</div>
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And here is Lili posing patiently for her birthday picture with her smoothie…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYeXuWm3p6BpOzxh2BXGH3S8pKyKa7IFzFZ184YVt4FBRSkbgME9y7miRc6N_ObVMUlcgdFssQ-iGw5LAnmNXmYLKukH9X7yDxwQIBLr8jMeNjOXAudxHrxsPLZHBC_0LLEYsgwqR_eB2/s1600/IMG_0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYeXuWm3p6BpOzxh2BXGH3S8pKyKa7IFzFZ184YVt4FBRSkbgME9y7miRc6N_ObVMUlcgdFssQ-iGw5LAnmNXmYLKukH9X7yDxwQIBLr8jMeNjOXAudxHrxsPLZHBC_0LLEYsgwqR_eB2/s640/IMG_0560.JPG" width="480" /></a></div>
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While she did get some on her kibbles, the majority of it was mine! ;-) So delicious!</div>
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Until next time….Stay thirsty my friends. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWJACcZg0eQk5dwwDgfHRU5V6AGZsCvdciFiMbaCJanPkxS4npLHRcUDYsy5yt3TXRkPThKHPXN6qpxlKVplpsGbOcvimSMUD_dLrFckDb7-ja18TPuk7yVdeLRxXBkINH6bdoIaM8c-w/s1600/Signature.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWJACcZg0eQk5dwwDgfHRU5V6AGZsCvdciFiMbaCJanPkxS4npLHRcUDYsy5yt3TXRkPThKHPXN6qpxlKVplpsGbOcvimSMUD_dLrFckDb7-ja18TPuk7yVdeLRxXBkINH6bdoIaM8c-w/s200/Signature.png" width="200" /></a></div>
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<span style="text-align: -webkit-auto;">Find us on </span><span style="color: #6aa84f; text-align: -webkit-auto;"><b>Facebook</b></span><span style="text-align: -webkit-auto;"> </span><a href="http://www.facebook.com/purelynourished" style="text-align: -webkit-auto;">here</a><span style="text-align: -webkit-auto;">, Follow on </span><span style="color: red; text-align: -webkit-auto;"><b>Pinterest</b></span><a href="http://www.pinterest.com/purelynourished" style="text-align: -webkit-auto;"> here</a><span style="text-align: -webkit-auto;">, and See what we're up to on </span><span style="color: #0b5394; text-align: -webkit-auto;"><b>Instagram</b></span><span style="text-align: -webkit-auto;"> </span><a href="http://www.instagram.com/purelynourished" style="text-align: -webkit-auto;">here</a><span style="text-align: -webkit-auto;">.</span></div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com3tag:blogger.com,1999:blog-5341896293969374092.post-61532681021044573922013-05-07T17:27:00.000-07:002013-06-18T02:43:57.979-07:00A New Hip And Healthy Restaurant Hot Spot<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1h8k-_PVMmX5M6Yck8Xp0hfUiDOSYIhakXq6J278Gceb772lZuIreNOm-kFtGTSoJuZ1U1KMpHcJFRB5DaLPBCx3uXpWf2sA2RH7xtfBD_pHGwap2A1Z5k6__lyVFXZrrJfUB9SY70-P/s1600/room+w+drapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1h8k-_PVMmX5M6Yck8Xp0hfUiDOSYIhakXq6J278Gceb772lZuIreNOm-kFtGTSoJuZ1U1KMpHcJFRB5DaLPBCx3uXpWf2sA2RH7xtfBD_pHGwap2A1Z5k6__lyVFXZrrJfUB9SY70-P/s640/room+w+drapes.jpg" width="484" /></a></div>
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How Cool would it be to walk into a chic upscale restaurant and have a fresh, seasonal, vegan meal tailored by the chef especially for you?<br />Well the other night, that's exactly what happened.</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKprsu1evwGUPsJO_pphzL2xM6jfIzcOJGEDSowrkbjA7TGJlg8KjDCuTP9mcTmwog_TtJmTCd6HX6xzzhZtCXrU_-4MFwNj4SX9Vd6npjhJuNCaLUogi5NtyTnTxIrW28N9GrHukwz9z/s1600/IMG_0574.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKprsu1evwGUPsJO_pphzL2xM6jfIzcOJGEDSowrkbjA7TGJlg8KjDCuTP9mcTmwog_TtJmTCd6HX6xzzhZtCXrU_-4MFwNj4SX9Vd6npjhJuNCaLUogi5NtyTnTxIrW28N9GrHukwz9z/s200/IMG_0574.jpg" width="136" /></a>Rich and I were driving home from a design job wrap up when Rich suggested we pop in at the newly opened <a href="http://www.eatfigue.com/" target="_blank">Figue Mediterranean Restaurant</a> (The name Figue is French for fig and rhymes with "intrigue") for a late lunch/early dinner. </div>
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Rich had already scoped out this restaurant a few days before and was excited to learn they are focused on an organic, fresh, seasonal and sustainable menu, which is unusual for around here. Plus he knew I would really want to see the decor. He was right.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiry58u_n3Aql24vEbr9sYhTn-bG7ZtB8qJ8VSyyseIA3FKVPhIgIS7fNDn0QAESWEMj7c2HVcnA7Tml5SCvusNmgzhMaZwKVmQc5X32Skzag0GY3QcwIA4772K8jH3VJJM4_88XdzydhLx/s1600/Entry+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiry58u_n3Aql24vEbr9sYhTn-bG7ZtB8qJ8VSyyseIA3FKVPhIgIS7fNDn0QAESWEMj7c2HVcnA7Tml5SCvusNmgzhMaZwKVmQc5X32Skzag0GY3QcwIA4772K8jH3VJJM4_88XdzydhLx/s640/Entry+Collage.jpg" width="630" /></a></div>
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As soon as we stepped in, it was obvious this was a cool place and we could see by the specials board on the wall above the bar that they had a great menu, but that nagging thought remained, what could<i> I </i>eat here? As I looked over the menu, I saw a few things that I could alter and I explained to the hostess that I had a special diet that I needed to stick to for health reasons. She quickly replied that the chef would be happy to accommodate my needs and in fact had just done that for a <i>Vegan </i>last night! I had to smile as I told her that yep, I was one of those vegans too but also needed my food sans salt and oil. The manager walked up just at that time and reconfirmed that the chef would be happy to work with my needs. Game on!</div>
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At 5 pm we were not the first to arrive but just about. I explained to the manager as we walked to our table that I was a designer and therefore had a compulsive need to snap photos and since we were early he was more than gracious to let me shoot away.</div>
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So first a little about the decor:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-x-FBbUSe0v4-5kPpm8CBe4hZw3KTDUUxLZb8vyvF4Ssb7rWJHzg3ZCwFbZ0VWD_EWrIvSxmkYFn_SQ3m6sGl4ZCCfgoZ096aEabG5RzwVJ7TfxsahkCaMXWv6w7Da-0zlhUnQ-cXarcj/s1600/Bar+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-x-FBbUSe0v4-5kPpm8CBe4hZw3KTDUUxLZb8vyvF4Ssb7rWJHzg3ZCwFbZ0VWD_EWrIvSxmkYFn_SQ3m6sGl4ZCCfgoZ096aEabG5RzwVJ7TfxsahkCaMXWv6w7Da-0zlhUnQ-cXarcj/s640/Bar+Collage.jpg" width="640" /></a></div>
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The style is organic rustic meets stylish industrial turn of the century vibe. Lots of wood, paired with great eclectic classical modern furniture. Behind the tall wood sculptures in the entry, you see that the bar front is also clad in the distressed wood that sides the building outdoors, but this time in a distinctive and contemporary chevron pattern. On one side of the bar, large farm-style, raised harvest tables project from it in an organized cattywampus style with industrial iron and wood counter stools stashed underneath. It's very inviting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kZqQH7ITXPy1EHWSLI-X3Z-9iBoEBfZnWIkbkoVBy2w4-AEVlEtANnDPqP22AU459DcSEiiQUvBWprUE3FkNhCrq_n58EXJSjTIBd7DG3pPHQvLTkUTISzanxhFXGsIikC4aQJMCyeGf/s1600/harvest+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8kZqQH7ITXPy1EHWSLI-X3Z-9iBoEBfZnWIkbkoVBy2w4-AEVlEtANnDPqP22AU459DcSEiiQUvBWprUE3FkNhCrq_n58EXJSjTIBd7DG3pPHQvLTkUTISzanxhFXGsIikC4aQJMCyeGf/s640/harvest+Collage.jpg" width="640" /></a></div>
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If there were one word to sum up the theme of the restaurant it would have to be "share." You hear it in the server's description of the small plate section of the menu and the space is definitely designed for the gathering of friends and sharing of great food. In the center of every table is placed a small stack of plates to drive this idea home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpc36wGRbe4Fysa24OCsXDPS7Zaki_WHGRNpY5_FkqUy598wqrlc3UCOoyqxMTV1gEAVX9hOMH2xQAu-7T4ppi038o96BndQ8754CPKCurjQuJftkGWL82k4pL7pQ7t34PGVhi72NN-V2/s1600/banquet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpc36wGRbe4Fysa24OCsXDPS7Zaki_WHGRNpY5_FkqUy598wqrlc3UCOoyqxMTV1gEAVX9hOMH2xQAu-7T4ppi038o96BndQ8754CPKCurjQuJftkGWL82k4pL7pQ7t34PGVhi72NN-V2/s640/banquet.jpg" width="640" /></a></div>
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From the bar to the lounge, to the big harvest style tables and the chef's tables off the kitchen, you get the sense that big parties are welcome and encouraged. (and also that someone loves cool chairs.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnAzj9TcOwiFMthKYMHpw8JMmrIOpEWI3VXTz5SCnMpu68ITbvz3mN485_JWK7tGL0rr6oEC9DkkzaielrVlAyjdSPLzHICamhbWc-GTcNkTmkG1sr-n_Um_jsWa9tV7RJGDrduSGQOAa/s1600/Lounge+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnAzj9TcOwiFMthKYMHpw8JMmrIOpEWI3VXTz5SCnMpu68ITbvz3mN485_JWK7tGL0rr6oEC9DkkzaielrVlAyjdSPLzHICamhbWc-GTcNkTmkG1sr-n_Um_jsWa9tV7RJGDrduSGQOAa/s640/Lounge+Collage.jpg" width="640" /></a></div>
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On either side of the bar are two lounge seating areas with a cozy and eclectic mix of furnishings, along with a definitive collection of oversized chandeliers and pendants. Such a great focal point.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFLxo0lygmLLF7EEbySTEeJYixnt8pCmcwwDF5tAgmVu6UmE2mE1s9x11sT8jwTd31WPtgrkY83WZE_W2McYiGarAmxRGnjElFzbLD_Lvpazdv2YRhYZ5msQcAAyDcNXCmxbMtZHNJlBL/s1600/Counter+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFLxo0lygmLLF7EEbySTEeJYixnt8pCmcwwDF5tAgmVu6UmE2mE1s9x11sT8jwTd31WPtgrkY83WZE_W2McYiGarAmxRGnjElFzbLD_Lvpazdv2YRhYZ5msQcAAyDcNXCmxbMtZHNJlBL/s640/Counter+Collage.jpg" width="640" /></a></div>
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And if you are a party of one or even two or more and craving company, or if you'd like to just be in on the action of the food prep you can sit sushi bar style at the Crudo/ Charcuterie bar ("crudo" meaning raw meat and "charcuterie" meaning smoked, cured and dressed meat and meat dishes.) The marble adorned counters and white tile background walls are crisply appealing but look at these chairs. LOVE these bent wood chair counter stools.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhco723WwcmnN97h3QUeLN-Gm4N7DukTlFQWj4MGHty7b4p_rGZGvJAih75hIFIb_07KN_bR4kGBNXi6WWanUrpCmoG98tauM8EMSgWMqiYPw5B-1WWQje_6C1KpFNWarB6k2EpYRsNiakH/s1600/chair+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhco723WwcmnN97h3QUeLN-Gm4N7DukTlFQWj4MGHty7b4p_rGZGvJAih75hIFIb_07KN_bR4kGBNXi6WWanUrpCmoG98tauM8EMSgWMqiYPw5B-1WWQje_6C1KpFNWarB6k2EpYRsNiakH/s640/chair+Collage.jpg" width="640" /></a></div>
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The building itself sits facing the west so the whole back side is essentially glass windows. In the early evening hours, the interiors are infused with lots of natural light. Throughout the large space, big sheer curtains act as flowing partitions that blow gently in the air to create a sense of intimacy. It has a beautiful effect. And get a look at these fantastic mid century modern inspired dining chairs. (Can you tell I have a chair fetish?) But seriously, restaurant chairs are not usually this exciting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7m-jpmuZuj-diX9E1epxgLfVlyDnO2q8Kymgnf_jURmQyevXO2XyVTGJGKtAf2uFkwd20LQbyJvUU2Q_bb63Sk2qIn8WDPhXfPuR80Q74gBwwkXxd5hgko-J9u6i9KcBUVf-DD7x5vSQm/s1600/Chef+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7m-jpmuZuj-diX9E1epxgLfVlyDnO2q8Kymgnf_jURmQyevXO2XyVTGJGKtAf2uFkwd20LQbyJvUU2Q_bb63Sk2qIn8WDPhXfPuR80Q74gBwwkXxd5hgko-J9u6i9KcBUVf-DD7x5vSQm/s640/Chef+Collage.jpg" width="640" /></a></div>
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So after being seated and greeted by our server with a detailed description of the specials, two unusual things appeared at our table: First a bottle of complimentary water, with a private house label of course, that kept being replaced throughout the course of our meal. And secondly, the chef, Francois de Melogue appeared at our table (my apologies Chef, as I can't find the fonts with the appropriate accents to do your name and nationality justice.)</div>
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It was such a pleasure to meet Chef. He shared how he had moved down from the Northern California area, Sonoma to be exact, where vegan food is a norm in most restaurants, so he assured me that preparing food for my requirements would not be a problem. He suggested that for the future, if I could call two days in advance he would be happy to prepare something more creative for me. More creative? I can't even imagine.</div>
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Rich ordered from the menus and I sat back and anxiously waited to see what would arrive for me.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_N2gy0LCFcEhao8hKFVZ9GpQE670AZISoZuRk8Aa6v_3PGOXT-jzfZPhB4XFYKGw4-yVkgtjc3x2HD6Zs0PAzdTZ0T8SarYvgfBDdWxG6pJsSbIE7gjITUrkyo2aOSNIhmbN44EFhxfaD/s1600/Dinner+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_N2gy0LCFcEhao8hKFVZ9GpQE670AZISoZuRk8Aa6v_3PGOXT-jzfZPhB4XFYKGw4-yVkgtjc3x2HD6Zs0PAzdTZ0T8SarYvgfBDdWxG6pJsSbIE7gjITUrkyo2aOSNIhmbN44EFhxfaD/s640/Dinner+Collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Flat Bread with Hummus White Salad Tabouli w/ Figs, Yellow Beets<br />
and Cucumber</td></tr>
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First to up was a plate of hummus with flat bread for us to share (loved the plate!) It really hit the spot. It was then followed by "Pistou" for Rich, a springtime vegetable, bean and pasta soup and a "White Salad" for me. (Rich was a little quick with his spoon and fork so unfortunately I don't have pictures of his soup or entree.) He thoroughly enjoyed his.</div>
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Equally, my "White Salad" was delicious. It was a mix of arugula, shaved fennel, shaved red onion, orange segments and two strips of date leather (flattened fresh date) with an aged balsamic vinegar on the side. Such a great mix of flavors!</div>
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My entree was a Tobouli Salad, a blend of bulgur wheat, yellow beets, fresh figs on a sliced cucumber bed, sprinkled with a little fresh dill. Delicious!</div>
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For those non vegans reading this, Rich's special was a Greek Octopus Salad. Mesquite grilled fresh octopus, tossed in a Greek vinaigrette, Mediterranean olives, fingerling potatoes, roasted sweet red peppers, shaved fennel on a bed of frisse greens. He loved it.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr40PnJ4BQYp-lUI_8YzPVZpoeC2bbEZgGt9WCJF_bUmEvD_F0zi3wEtqwNXXr6heeLJjNkVfOXO3MbkLPif-PBOs9V0wKObiqYRfFdaedgEsfHdWXdsluyam6k_swgJj7_nsSGQP4jX2C/s1600/dessert+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr40PnJ4BQYp-lUI_8YzPVZpoeC2bbEZgGt9WCJF_bUmEvD_F0zi3wEtqwNXXr6heeLJjNkVfOXO3MbkLPif-PBOs9V0wKObiqYRfFdaedgEsfHdWXdsluyam6k_swgJj7_nsSGQP4jX2C/s640/dessert+Collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iced Expresso Fresh Strawberry Sorbet Root Beer Float Shots made<br />
w/ White Chocolate Sorbet </td></tr>
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Next up was dessert. Rich ordered an Iced Expresso with chocolate sorbet, salted caramels, topped with almond mascarpone and a pirouette cookie. He's not usually a dessert person but he greedily ate every bite. My dessert was paired down from a special. It was essentially a sorbet made with freshly grown baby strawberries in a strawberry soup with lavender flower petals and very tasty. As if that wasn't enough, the chef later appeared with root beer float shots made with white chocolate sorbet. Truly delicious. We felt so spoiled.<br />
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We were also visited by the restaurateur himself, Lee Morcus, who shared his passion for farm fresh, sustainable, and seasonal ingredients. He told us about some of the small local purveyors where the food was grown and raised. While he has other local and successful restaurants we could tell this restaurant is his baby and he's very proud. As he should be.</div>
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We had an incredible meal, in a visually enticing setting and were teated like royalty. What's not to love?</div>
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On their menu page it says:</div>
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"Find the Shortest, Simplest way between the Earth, the Hands and the Mouth."</h4>
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Well said Figue. Well said.</div>
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No question, we'll be back!</div>
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I hope you enjoyed this post and review. If you are in the Palm Springs area, please share this post with others. We need to get the word out about this great restaurant and encourage other restaurateurs that we are ready for really good, fresh and sustainable food in this area and that accommodating people like us vegans is really worth their while.</div>
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Ps: I am not only a health food enthusiast and blog writer, I am an interior designer and owner of Indigo Skies Design. If you would like to contact me about design work, you can reach me through the email of this blog. Thank you.</div>
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Jodi is Purely Nourishedhttp://www.blogger.com/profile/17129738813311625785noreply@blogger.com11