Tag Archives: beet root

Fundamentals of Raw Cuisine – Day 2

raw vegan lasagna

I just finished day 2 of “Fundamentals of Raw Cuisine“, a course offered online through the Matthew Kenney Academy. It’s been a great experience so far. It’s very labor intensive and I’m so thankful that I was able to do this as an 8-week course. There is going to be a lot of stuff happening in my kitchen this weekend as I attempt to finish Day 3 on Saturday and Day 4 on Sunday!

To start Day 2, we learned about flavor balancing, and we made some seasoned almonds in the dehydrator that will be used for a recipe later in the week (Day 6), so I’ll post a photo of them at that time. Following that, more knife skills! We do cutting exercises every day to learn better grip and control of both the knife and the food being cut. I’m sure it will save me from many future accidents! I think they are getting a little better, but I still need more practice.

chef knife skills exercise

 

We also learned about plating guidelines and put that into practice with two beautiful raw vegan dishes: red beet ravioli and lasagna. I have learned to much from this course in the mere two days of work that I have completed.

Both recipes can be found in the book, Raw Food/Real World: 100 Recipes to Get the Glow. Highly recommended!

The knife skills and the plating guidelines have helped me tremendously. Plating food really IS an art form. I really feel that these are probably the best food photos I have ever taken, thanks to the new things I have learned and incredibly helpful feedback from the instructors.

I’m definitely looking forward to day 3, because I peeked ahead and I get to make smoothies and pickles! =D

raw vegan red beet ravioli raw vegan red beet ravioli raw vegan red beet ravioli raw vegan lasagna raw vegan lasagna raw vegan lasagna

Juice Pulp Breakfast Bread (Raw Vegan)

carrot-juice-pulp-bread-raw-vegan

Ever wondered what to do with the juice pulp after you’ve made a beautiful batch of juice? Do you feel bad tossing it in the trash or composting it? Never fear! We can put all that nutritious fiber to good use and make a healthy breakfast flat bread from it! It’s not too sweet either, so you can add a fruit spread or a nut-based cream spread to the top if you’d like. I like to eat it with a nice glass of kombucha. 🙂

Raw vegan fruit, nut, and juice pulp flat bread for breakfast, served with a side of kombucha.

Root vegetable pulp mixed with a little fruit pulp is the perfect combination for this recipe. I used the leftover pulp from my pineapple, yellow beet, and carrot juice. When you make that juice recipe, you can also use this recipe to get the maximum benefit from that pulp and keep from throwing it away!

Pineapple-Carrot-Beet juice and bread made from the pulp.

Juice Pulp Breakfast Bread (Raw Vegan)
A not-too-sweet breakfast flatbread that is made from leftover juice pulp, fruit, and nuts.
Write a review
Print
Prep Time
15 min
Cook Time
24 hr
Total Time
24 hr 15 min
Prep Time
15 min
Cook Time
24 hr
Total Time
24 hr 15 min
Pulp from Juicing
  1. 3 cups chopped pineapple
  2. 8 medium organic carrots
  3. 2 yellow beets
Other Flatbread Ingredients
  1. 1 cup water
  2. 1 cup flaxmeal
  3. 1/2 cup raw liquid sweetener of your choice (date syrup, raw agave, raw honey [honey is not vegan])
  4. 1/2 cup coconut oil
  5. 1 cup chopped pecans
  6. 1 cup chopped dates
  7. 1/4 tsp sea salt
  8. 1 tsp cinnamon (optional, but delicious)
Instructions
  1. Mix all ingredients together thoroughly in a medium sized mixing bowl.
  2. When well combined, split the "dough" into two portions and spread each portion out onto a dehydrator tray lined with a non-stick sheet. It should be about 1/4" thick.
  3. Dehydrate about 18 hours (at 115 F), then carefully flip the bread over and transfer to a tray without a non-stick sheet for another 6 hours.
  4. It is done when it feels dry to the touch in the middle and can be picked up completely by the edges.
  5. Cut into pieces which are a shape and size that you would find enjoyable to snack on.
Notes
  1. I made my juice with an Omega juicer. Your pulp may be drier or wetter than mine. If you use a centrifugal juicer, your pulp will likely be wetter, and you will need to use less water. The "dough" should be moist and stick together when scooped up. It should not be runny.
  2. If you have a really fancy juicer like a Norwalk that presses every last drop of juice from your fiber, you can try the recipe with more water, but please note, that I have not had experience working with pulp in this state, and cannot guarantee the outcome.
  3. This bread is not very sweet. It reminds me a little of toast. It is perfect for adding your own fruit spread or nut based cream sauce to the top. If you prefer a sweeter bread, you can increase the amount of sweetener that is used. The bread may turn out more soft and chewy and less firm if you do this.
A Taste of Two Plates http://tasteoftwoplates.com/

Pineapple, Golden Beet, and Carrot Juice

Pineapple, Yellow Beet, and Carrot Juice

One of my favorite and oldest kitchen tools is my juicer. I have done several juice fasts and I find them to be quite enjoyable. I also like to sip on fresh juices throughout the day for their therapeutic benefits and to get an extra boost of vitamins. 

This pineapple-beet-carrot juice recipe is great to stimulate digestion and support a healthy liver, which performs hundreds of metabolic processes in your body! 

Pineapple Juice

Believe it or not, this last month has been my first time tasting pineapples again in about 2 years because I used to be allergic to them. After making and eating my own cultured foods to rebuild my damaged gut flora, I now have healthier immune and digestive systems and I can eat pineapple again without any asthmatic flareups! This is probably one of the best things that has ever happened to me, you know besides marrying my wonderful husband. 😉

The health benefits of pineapple are numerous. You may have heard of an enzyme called bromelain that is contained in pineapple. It is naturally anti-inflammatory, and helps your body to break down proteins, facilitating the digestive process.

Pineapple is also high in vitamin C, which is good for your immune system, and supports a healthy stress response. Unlike many animals, humans cannot synthesize their own vitamin C. We need to acquire it from our food, so drink up!

Yellow Beet Juice

I’m going to share a secret with you. I’m not a fan of beets. The President doesn’t like beets either. He banned them from the White House garden. However, I know they are full of health benefits, so I have been making an effort to try different methods of incorporating them into my diet anyway. I am happy to say this juice was a success. The beet flavor is mellow and it co-mingled with the pineapple and carrot nicely. This is progress!

Beet juice promotes healthy blood flow and helps to reduce blood pressure. It also helps to improve exercise performance! The nitrates in beet juice reduce oxygen uptake, which means you don’t get as tired when you exercise. This is great news for endurance athletes. Indeed, I made and drank a beet juice cocktail last year when I ran a half marathon.

Beets are also high in iron, which assists the red blood cells in delivering oxygen to your body. Finally, beets have long been known to protect and strengthen the liver. They contain a chemical compound called “betaine”, which helps the liver to move out toxins and heal itself. 

This is why I’m willing to give beets a chance! 🙂

Carrot Juice

Carrots are another food that I have a long and finicky history with. Growing up, I hated them. When I started exploring healthier eating habits and was looking for natural ways to reduce my high cholesterol, I decided to give them a try. I found there are many foods they pair well with, particularly citrus and other tangy fruits. Carrots and pineapple were meant to be together. Over the years, I developed quite a taste for them, and carrot cake is my favorite dessert now! They are quite versatile in raw food preparation too. 

Most people think of beta-carotene and the eyes when the topic of the carrot’s health benefits comes up. They are not wrong, but there is so much more to the carrot. It is also a good digestive aide. If you drink carrot juice 20 minutes before your meal, it helps to stimulate your digestive juices and detoxify your liver.

Combined with pineapple and beet root, this juice blend is a great pre-meal drink to facilitate optimal digestion and a healthier metabolism! As an added bonus, the carotenoids also help to protect you from cancer.

Pineapple, Yellow Beet, and Carrot Juice
Yields 20
This juice blend is a power digestive aide and liver cleanser. It is best taken 20 minutes before mealtime to stimulate the digestive juices. The recipe will make appx. 20 ounces, so feel free to spread it out across multiple meals.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 cups fresh chopped pineapple
  2. 2 yellow beets
  3. 8 medium sized organic carrots
Instructions
  1. Run ingredients through juicer in the order shown.
  2. Strain if desired.
Notes
  1. It is best to juice softer ingredients first and harder ingredients last so that the harder ingredients will move all of the pulp from the softer ingredients through the machine.
A Taste of Two Plates http://tasteoftwoplates.com/