Tag Archives: mint

Summer Succotash Salad & Peas Vs. Lima Beans

Summer Succotash Salad

As my caloric needs have gone up with more intense workouts, I’ve been experimenting with different food sources that can offer greater nutritional density per serving size. I’ve also been experimenting with eliminating protein powder from my daily regimen, in favor of a purely whole food approach.

PeasI noticed that pea protein seemed to be pretty popular as a supplement, so I set out to investigate the humble pea. I wanted to see what all the commotion was about, and also compare it to some other similar vegetables, to see if there was room for improvement.

My focus was on a few key areas:

  • Can I get a greater caloric value in the same volume of food? On a whole food plant based diet with a daily intake of 3,000+ calories, this becomes very important because plant food is very bulky, and sometimes the sheer volume of food that I have to eat can become uncomfortable if I am not making the right choices. 
  • Can I increase my fiber intake? I am a big fan of fiber. The more, the better. Various types of fibers and starches feed our microbiome. The more we eat, the healthier our gut flora is. Jeff Leach, Founder of the Human Food Project talks in depth about the eating habits of the Hadza, one of the few hunter-gather tribes left on the planet; their daily fiber intake is 75-100g, which is 7 times what the average American eats. I aim for 100g a day. 
  • Can I improve the omega fatty acid ratio? A healthy dietary omega fatty acid ratio is very important not only for overall good health, but for dropping fat and building muscle because a healthy ratio increases insulin sensitivity, reduces inflammation, and supports a healthy metabolism by protecting the liver.
  • Can I improve my intake of nutrients that are harder to come by on a plant-based diet, such as iron and selenium?

After a little searching, I found a viable candidate: the mighty lima bean! I put them side-by-side in this cute little infographic to illustrate the factors in my decision to eat more lima beans!

Peas Vs Lima Beans

Naturally, after I came upon this, I had to put some lima bean recipes together. Since it is summer time, I decided on a light succotash recipe with fresh herbs from my garden and bell peppers, which are in peak season right now. 

Please enjoy. 🙂

Summer Succotash Salad
Serves 4
This summer succotash salad is simple and quick to make, and full of plant-based protein. It is rich with texture and flavor, yet light without overpowering. It is a delightful dish to serve as a side at a summer picnic or gathering.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 cups lima beans, thawed from frozen
  2. 2 cups organic corn, thawed from frozen (best option to find organic non-gmo)
  3. 1 red or orange bell pepper, small dice
  4. 4 scallions, chopped
  5. 1/4 cup fresh basil, finely chopped (I used purple since that's what I'm growing)
  6. 2 TB spearmint, finely chopped
  7. 3 TB fresh lemon juice
  8. 1/2 tsp black pepper
  9. couple pinches sea salt to taste
Instructions
  1. Combine all ingredients in a large mixing bowl and allow to marinade in the refrigerator overnight for the best flavor.
A Taste of Two Plates http://tasteoftwoplates.com/

Advanced Raw Cuisine: Day 13

raw vegan linzer cookies

Day 13 of advanced raw cuisine is completed! The day started off with my old friend, the Irish moss seaweed. It has to soak for a few hours so I can make some more Irish moss paste to use in a dessert recipe that is coming up!

irish moss soaking

After the seaweed was put in some water to soak, it was time to learn about mustards, chutneys, and reductions. We were given some guidelines and allowed to make our own mustard and chutney variations to be set aside as candidates for our cheese plates later in the week. We also made balsamic vinegar reductions in the dehydrator that we will be using in the caprese salad plating on day 16!

Recipes for both the mustard and the chutney are included at the bottom of this entry!

The mustard I made is a spicy yellow curry honey mustard. I was very pleased with the way it turned out. My husband has been putting it on his sandwiches. 🙂 

IMG_2111

The chutney I made is a spicy pineapple chutney with some dried apricot and a little fresh mint. It was both refreshing and potently spicy at the same time… a real sinus clearer… my kind of food! 

IMG_2112

This is the easiest balsamic vinegar reduction I have ever made! I didn’t have to worry about watching anything on the stove, or checking temperatures, or making sure anything wasn’t burning! I just put the glass bowl of balsamic vinegar into the dehydrator to let some moisture evaporate off, and after a few hours, I was left with a beautiful balsamic vinegar syrup. 

IMG_2105

As a bonus, we also learned how to make homemade vanilla extract. It is really simple. I can’t believe I’ve never done this before. I took herbalism classes years ago, and it is literally just a vanilla bean tincture. Pour some vodka over the plant matter and let it hang out in a dark place for 4-6 weeks. Voila!

IMG_2117 IMG_2116

The other fun thing we got to do today was to assemble the linzer cookies! After making and dehydrating the cookie shapes yesterday, and making the jam, everything was ready. I spread a bit of the raspberry jam between the layers and had a lot of fun taking photos of them. I nibbled a little, but to be honest, my husband was the one who got to eat most of them. They have an almond flour base, and eating too much almond sets off my allergies, so I had to give them up. They turned out to be quite beautiful though!

IMG_2087 IMG_2103 IMG_2098 IMG_2091

After making the liner cookies, we started a cracker recipe, so that we would have some crispy components to add to our cheese plates. I added some garlic and black sesame seeds to give them a more pungent flavor and a nice visual appearance. I really love how they turned out!

IMG_2119 IMG_2120 IMG_2121

After setting the crackers up in the dehydrator, I blended the Irish moss into a paste and then day 13 was all wrapped up! I’m so ready to go for chocolate making on day 14!!!

Spicy Yellow Curry Honey Mustard
This spicy yellow curry honey mustard blends the exotic and the familiar and a unique flavor combination that is great spread on breads, crackers, sandwiches, etc. If you like spicy food, you will love this mustard recipe!
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 TB yellow mustard seed, soaked in cold water for 10 min (use warm water for less spice)
  2. 2 TB yellow mustard seed, unsoaked
  3. 1/4 cup white wine vinegar
  4. 1/4 cup fermented coconut water (or use a dry white wine)
  5. 1/4 tsp salt
  6. 1 TB yellow curry powder
  7. 2 TB raw honey
Instructions
  1. Blend all ingredients in a high speed blender until smooth and well incorporated.
A Taste of Two Plates http://tasteoftwoplates.com/
Spicy Pineapple Apricot Chutney
This chutney blends tropical fruit and spicy flavors with fresh elements of mint and basil. It is sure to clear both your palate and your sinuses. 😉
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Food Processor ingredients
  1. 1/2 cup chopped pineapple
  2. 2 TB chopped apricot (appx 5 apricots)
  3. 1/4 thai chili, seeded (omit this if you don't want it to be spicy)
  4. 1 TB lime juice
  5. 1/4 tsp of salt
Chopped and folded-in ingredients
  1. 1/2 cup chopped pineapple
  2. 2 TB chopped spearmint
  3. 1 TB chopped basil
Instructions
  1. Blend the "food processor ingredients" in a food processor until well incorporated, but still a little chunky.
  2. Transfer blended ingredients to a bowl and fold in the remaining chopped pineapple and fresh herbs.
A Taste of Two Plates http://tasteoftwoplates.com/

Cucumber Raita Rolls (Raw Vegan)

root vegetable salad with tzatziki cucumber rolls

Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

These cucumber raita rolls were the starter dish that I created for my final project. This dish was inspired by both Indian raita and Greek tzatziki yogurt dishes. The filling in the rolls is flavored more as a tzatziki. The cumin-infused raita flavor is in the root vegetable salad beneath it, which is a blend of sweet potato, turnip, and jicama. The dish is topped off with a sweet pepper relish and garnished with a few tiny mint leaves. 

root vegetable salad with tzatziki cucumber raita rolls root vegetable salad with tzatziki cucumber raita rolls

I was very pleased with the way the flavors and textures of this dish turned out. The noodles were neither too soggy nor too crunchy, the cucumber rolls had a lot of flavor, and their soft texture complimented the subtle al dente texture in the root vegetable salad, while the sweet pepper relish brought in just a bit of sweetness to top the whole thing off. It was a well blended mix of tangy, savory, salt, and sweet. I am really thrilled that the course gave me the means to create something so beautiful and delicious.

root vegetable salad with tzatziki cucumber raita rollsroot vegetable salad with tzatziki cucumber raita rolls

Cucumber Raita Rolls
Serves 1
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint. The amounts here serve 1. Feel free to increase the volume to suit the number of servings you'd like to make.
Write a review
Print
Root Vegetable Salad Ingredients
  1. 1/4 cup each: sweet potato, turnip, jicama, spiral cut
  2. 1 TB grape seed oil
  3. 1 tsp lemon juice
  4. pinch of salt
  5. 1/4 tsp cumin powder
Sweet Pepper Relish Ingredients
  1. 2 TB each red, orange, yellow bell pepper, diced
  2. 1 tsp olive oil
  3. 1 tsp ACV
  4. 1 TB agave
  5. pinch salt
Yogurt Ingredients
  1. 3/4 cup coconut meat
  2. 1/4 cup soaked cashews
  3. 1/8 tsp 30B CFU Probiotic powder
Raita Ingredients
  1. 1 cup peeled and grated English cucumber
  2. 1/4 tsp salt
  3. 1/2 TB shallot, finely chopped
  4. 1/2 tsp garlic powder
  5. 1 tsp olive oil
  6. 1 tsp fresh dill, chopped
  7. 1/4 tsp fresh mint, chopped
  8. pinch of salt
  9. pinch of ground pepper
Cucumber Roll Ingredients
  1. 1 English cucumber, sliced thinly along the length of the fruit, on a mandolin.
Yogurt Directions
  1. Blend yogurt ingredients in a high speed blender until smooth and completely incorporated. Cover with muslin and put in dehydrator for 18 hours at 110 degrees. Put it in a cheesecloth with a weight on it and drain it for 36 hours. It will continue to ferment and thicken, and come out like a Greek yogurt. Put it in the fridge until you are ready to add the raita seasoning. Reduces to appx 1/2 cup + 2 TB.
Raita Directions
  1. Toss peeled and grated cucumber with 1/4 tsp salt. Let sit for 5-10 minutes. Squeeze as much moisture out as possible. Reduces down to about 2 TB. Stir into yogurt along with the rest of the ingredients. Refrigerate until ready to use.
Pepper Relish Directions
  1. Toss all ingredients together. Dehydrate at 115 for 4-5 hours (on a non-stick sheet so nothing falls through) to soften and chill overnight.
Root Vegetable Salad Directions
  1. Toss all ingredients together in a bowl and allow to marinade 10-15 minutes before serving.
Assembly
  1. Layer a small handful of the root vegetable salad on the base of a small sushi plate.
  2. Place roughly 1 TB of the raita mix onto the end of a cucumber slice and roll it up. Place rolls on top of salad.
  3. Top with sweet pepper relish.
Notes
  1. Feel free to make a much larger batch of yogurt, relish, or salad with this recipe. Whatever yogurt you don't use for the raita is excellent to eat for breakfast. Having a raw vegan relish is nice to add to any dish as a condiment!
A Taste of Two Plates http://tasteoftwoplates.com/

Fundamentals of Raw Cuisine: Days 19-20

root vegetable salad with tzatziki cucumber rolls

GRADUATION!!! I finished Fundamentals of Raw Cuisine! My last two days were spent working out the final details of my recipes and practicing my plating. Please enjoy the recipes

fundamentals of raw cuisine completion certificate

For our final, we were to design a 3-course meal and then implement 2 of those courses with complete recipes and plating. It was a wonderful experience and I loved the process of working out prototypes and receiving feedback from the instructors. I chose to execute my starter and my dessert.

Here is the menu that I created for my final project. It was based on my favorite cuisine, which is Indian food. 🙂

First: Cucumber Raita Rolls
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

Second: Mutter Masala Dosa
Curried Vegetables, Turmeric Mashed Jicama, Walnut

Third: Mango Malai
Cashew Milk, Cardamom, Black Cherry, Pecan

Cucumber Raita Rolls (click for link to recipe)

root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls

Mango Malai (click for link to recipe)

mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

On our last day, we made a wonderful cleansing and refreshing “apple aide” drink with a bit of cayenne pepper. Cheers!

apple aid

Raw Food Level 1: Day 17-18

raw vegan mango lassi panna cotta with black cherry sauce

Raw Food Level 1 is almost complete! Just 2 more days of class to go! Over the course of days 17-18, I worked on a lemon tart as part of the process for learning how to use Irish moss. Irish moss is a seaweed that can be used to thicken puddings, tart fillings, etc. 

Here is a photo of the seaweed soaking in preparation to use it.

irish moss soaking

There were some other essential skills that we learned here too. We made tart crusts that firmed up in the refrigerator, a frozen meringue formed into a quenelle, and some dehydrated citrus slices. It was fun learning how to make the quenelle, a classic French technique. I’ve always wanted to learn how to do that. All my frozen treats will be fancier from now on. I also didn’t know that you could dehydrate and eat citrus slices. I always found the peels to be bitter when blended or juiced, but after painting on a little agave and dehydrating, they are a delicious tart treat!

I shared this tart with my husband and visiting relatives, and they all gave it a big thumbs up.

raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart raw vegan lemon meringue tart

Both of the dishes that I’m working on for my final project are of my own creation. We were tasked to come up with a three course menu, and then to execute two of the dishes. I chose the starter and the dessert. 

My starter is a cucumber tzatziki roll. The herbs are on the inside and the cucumber is on the outside! It is topped with a sweet pepper relish and paired with a root vegetable with a cumin vinaigrette. Which of my practice plating arrangements do you like best? 

raw vegan cucumber tzatziki rolls with root vegetable salad raw vegan cucumber tzatziki rolls with root vegetable salad raw vegan cucumber tzatziki rolls with root vegetable saladraw vegan cucumber tzatziki rolls with root vegetable salad

 My dessert is a mango lassi panna cotta infused with with cardamom and dusted with cinnamon. It is paired with a peppery black cherry sauce to create a spice blend reminiscent of chai. The panna cotta is topped off with a pecan tuile. Below are the photos of my practice plating before my big final presentation on day 19!

raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce raw vegan mango lassi panna cotta with black cherry sauce

Fundamentals of Raw Cuisine: Day 6

raw vegan pad thai

Day 6 of my raw food classes (“Fundamentals of Raw Cuisine” at Matthew Kenney Academy) started off with more knife skills exercises. Slowly, but surely, I am getting used to the proper way of gripping everything and moving a little faster with my cutting. We are focusing on accuracy this week, so I had to pull out the ruler to make sure my cuts were precise. My carrot strips always bend after I cut them!

knife skills exercises knife skills exercises knife skills exercises

We also started working with coconuts this week! This is something that I am already familiar with, but that doesn’t make it any easier! I do have a lot more confidence in cracking coconuts now than the first time that I did it. I have an old meat cleaver that has never actually been used on any meat… I use it only for breaking into my coconuts!

We already got the heads up for approximately how many coconuts we would be using in this course, so my wonderful husband bought me a whole case of them, and I spent all day Sunday hacking them open, draining the water, scooping the meat, cleaning the brown skin that lines the shells off the meat, etc.

I got everything put inside of freezer safe containers and bags so I’m all set and hopefully won’t have to crack anymore coconuts open for the rest of the class. I hope I have enough! Most of them looked pretty good and had thicker meat than average. My husband must have a hidden talent for picking out better coconuts than I do!

cracking open young thai coconuts

After the coconut cracking, we started working on a recipe for cilantro coconut wrappers that will be used for a dumpling recipe on Day 7. There will be a finished photo of it with the Day 7 material. Coconuts make great additions to wrappers made in the dehydrator because their fat content helps to keep them pliable. 

The next thing we got to do was make the smoothie recipe that we created at the end of week 1! I made my smoothie and felt that it needed a few adjustments, so after my second try, I was happy with the final result. I decided to call it the “Summer Chiller Smoothie” because of all the seasonal and cooling ingredients in it. Just click the link to go check out the recipe!

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha! Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha! Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

We got to put together a really awesome dish of “Sesame Noodles” today as well. It called for almond butter, so I made my own! Almond butter is really easy to make. All you need is almonds and a food processor with a good motor in it because you will be running it for 15-20 minutes. Just put the almonds in and turn on the food processor. Stop every 2-3 minutes to scrape down the sides, and then turn it back on. First, it turns into crumbs, then it turns into a meal, then it turns into a paste, and then after it starts to warm up slightly and has been beaten by the blades for about 15 minutes, it will start to release more oils and become buttery. After that point, just blend it until it reaches the creaminess that you want. 

raw almond butter

The almond butter was used in a sauce that went into this “Sesame Noodles” dish. It seemed similar to other raw dishes I’ve had that were meant to mimic a “Pad Thai”. I even put my own variation of Pad Thai together a while ago, if you want to go check it out.

If you want the exact recipe for this dish, it’s kind of a cross between recipes from 2 of Matthew Kenney’s books: Sauce from the Spicy Sesame Noodles (page 99) in Everyday Raw Express: Recipes in 30 Minutes or Less and vegetable assortment from the Pad Thai (page 107) in Everyday Raw, served over yellow squash.

This one that we made for class was very delicious. I really liked the sauces and the variety of vegetables in the dish. We were supposed to practice some plating techniques with this dish as well. Stacking, I got. Saucing, I need to work on. My instructor says the folks at the school have been very impressed with my work thus far though. 🙂

raw vegan pad thai raw vegan pad thai raw vegan pad thai

Lastly, there was an optional exercise to soak some wheat so we can grow our own wheatgrass. Well, I accidentally grabbed my oat groats instead! I did realize what I had done the next day, and then put my actual wheat berries into the jar to soak. I noticed after I opened the jar to drain them and thought they smelled suspiciously oat-y. 😉

oat groats oat groats

 

Lastly, I was thrilled to see that the pickles I made for class were shared on Matthew Kenney’s Tumblr site! I got kudos for growing my own pickling cucumbers. =D

adrienne frankenfield pickles

Summer Chiller! Cucumber, Pineapple, and Mint Smoothie

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

My classes are going well. Part of what we have been learning is “smoothie building”. It really is both an art and a science. Until this point, I’d just been throwing stuff in a blender and hoping for the best, but no more! The recipe for this cucumber, pineapple, and mint smoothie was from an assignment we were given to build out own smoothies using the flavor balancing techniques learned in class.

I was very happy with it. I could taste all of the components, and it was very refreshing and filling without feeling or tasting too heavy. I think it’s a great way to deal with all this summer heat and humidity we’ve been having here in Central Florida!

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

Summer Chiller Smoothie: Cucumber, Mint, & Pineapple
Serves 1
This is a light and refreshing creamy frozen treat that is perfect for summer. Fresh cucumber juice and mint combines with frozen pineapple and a hint of matcha powder for a nice afternoon pick up.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup cucumber juice
  2. 1/4 cup ice
  3. 1 cup frozen pineapple
  4. 1/2 avocado
  5. 2 TB fresh chopped peppermint
  6. 1/4 tsp matcha powder
  7. 2 tsp local raw honey (if preferred, substitute with vegan sweetener of choice or omit)
  8. pinch salt
Instructions
  1. Add all ingredients to a high speed blender until thoroughly combined. It will be thick and creamy. You will probably need a tamper to move the ingredients around. It comes out like a milkshake!
Notes
  1. I used English cucumber for the juice in this recipe with the peels on, which yielded a more potent juice. If you use a peeled cucumber, go ahead and add up to a cup of juice (to your taste preference) because the flavor will be milder.
A Taste of Two Plates http://tasteoftwoplates.com/

Cucumber Mint Salad (Raw Vegan)

cucumber and mint salad with lime and olive oil

The weather is starting to heat up here (Orlando) already! One of my favorite warm weather treats is a chilled cucumber mint salad. I love cucumbers in general though. I have to say, they are one of my favorite foods and I think I could eat them every day. The warm weather just gives me an excuse to eat them more often. They pair wonderfully with mint, another cooling food.

The weather has been so warm lately that I harvested the first tomato from the plants on my porch this afternoon! I’ve lived in Florida my entire life and this seems normal to me, but a friend out in the Pacific Northwest informed me that they are just starting to think about planting this time of year. 

It was a small tomato – only about 1.5″ in diameter. I sliced it into 4 little pieces just so I could savor the first fruit from my porch garden. This is a big deal for me. For as much as I love food and putting together recipes, I have not really done well keeping plants alive in the past. Hopefully, the trend will continue, and I will have some tomato recipes to share soon. 🙂

fresh homegrown tomato

Back to cucumbers… I’ve got some cucumbers started in the “garden” too, which I lovingly refer to as my “porch jungle”, but they aren’t ready just yet. I guess I should get on with the cucumber and mind salad recipe. It’s so easy to prepare as a quick and light appetizer to accompany a summer meal. 

Cucumber and Mint Summer Salad
Serves 4
This is a light and cooling cucumber and mint salad tossed with a refreshing hint of lime. It's very quick to prepare.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 English cucumber - chop it how you like (thinly sliced, cubed, etc.)
  2. 1/4 sweet onion - chop it how you like (thinly sliced, cubed, etc.)
  3. 1/4 cup chopped fresh mint leaves
  4. 1 lime - cut into quarters
  5. 4 tsp extra virgin olive oil
  6. sea salt to taste
  7. fresh ground pepper to taste
Instructions
  1. Chop the cucumber, sweet onion, and mint leaves. Toss them together in a bowl.
  2. Divide into quarters on plates or in bowls. Fancy it up if you'd like!
  3. Sprinkle each plate with a pinch of salt and some fresh ground pepper.
  4. Squeeze a quarter wedge of lime onto each plate.
  5. Drizzle with olive oil. Use an herb infused olive oil (e.g. basil) for a little something extra.
Omnivore Modification
  1. This salad also pairs well with goat cheese if you have an omnivore in your family that isn't ready to give up dairy.
Dressing Alternative
  1. A simple oil and vinegar will also work well if you do not have limes.
The Cucumber Rose
  1. A cucumber rose (pictured) is a nice artistic touch if you want to make your presentation a little more special.
  2. Slice your cucumbers using a diagonal angle so that the pieces come out longer.
  3. The cucumbers should be paper thin - you can achieve this with a mandolin at 1/16" or 1.5mm.
  4. Roll one slice very tight in the center, and then wrap other pieces around it.
  5. Secure with a toothpick.
  6. If it is too tall, you can slice some off one end. This also helps it to lay flat on the plate.
A Taste of Two Plates http://tasteoftwoplates.com/

Herbal Wheatgrass Juice for Beginners

Green juice blend with wheat grass

Wheatgrass juice is a very potent medicinal food. It reduces blood pressure, cleanses the blood, alkalizes the body, stimulates the thyroid, detoxes the liver, helps to protect us from carcinogens and environmental pollutants, fights cancerous tumors, and slows the aging process. (Source: http://hippocratesinst.org/wheatgrass/benefits-of-wheatgrass).

As it is highly detoxifying, if you have never tried it before, you will have to start with a very small amount in a single sitting – no more than 1/2 a shot. If you are not used to it and you take too much, it will probably nauseate you, especially if you aren’t already following a healthful lifestyle. If you are a an old pro at wheatgrass juice guzzling, then you know how much you can add to this juice blend. 😉

True story: the few shot glasses I actually own are used most frequently for measuring my wheatgrass juice and sprouting avocado pits.

I am highly sensitive to gluten. I had read about the wondrous benefits of wheatgrass juice, but was afraid to try it until I was actually able to find some credible sources of information that could confirm or deny the existence of gluten in wheatgrass. The summary of what I learned is that the grass itself contains no gluten, as the gluten is in the seed. Wheatgrass is safe, provided that (1) it has been harvested in a manner that leaves no part of the seed attached to the grass; (2) it has not sprouted any new seeds; (3) there has been no cross-contamination in a facility which also processes the gluten-containing seeds. 

My local Whole Foods Market carries wheatgrass that is locally grown here in Florida, and I have not had any issues with it thus far. If you purchase it, look for one cut end at the base, and one pointed end, indicating that is the top of the grass blade. If there are two cut ends, it is impossible to know how tall the grass was and if it started to sprout new seeds.

It is actually very cheap and easy to sprout yourself at home (and easier to remove the cross-contamination problem)… unless you have a cat. Cats love wheatgrass and when I purchase it, my cat, Georgia, frequently gets some as a treat too. If I try to sprout anything inside, she will find it and eat it. 🙂

Anyway, if you would like to read more about wheatgrass and gluten, here are some links you can look at. Ultimately, if you are unsure, you should either not try it or try it in a very small amount to see how you react. 

  • http://hippocratesinst.org/nutrition/wheatgrass-is (#48)
  • http://celiacdisease.about.com/od/everydaymedicalissues/f/Are-Wheat-Grass-And-Barley-Grass-Gluten-Free.htm
  • http://livewell.jillianmichaels.com/can-wheat-grass-gluten-sensitive-4931.html
Cucumber and Herb Wheatgrass Juice
An herbal green juice blend that helps wheatgrass juice go down a lot easier.
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cucumbers
  2. 1/4 lemon (no peel) - lime also works well
  3. large handful fresh mint
  4. large handful fresh basil
  5. 1/2 - 1&1/2 shots wheatgrass juice
Instructions
  1. Run cucumbers, lemon, mint, and basil through a juicer.
  2. If you have a juicer that is capable of extracting juice from wheatgrass, juice enough to acquire the desired amount. If this is your first time trying it, take only 1/2 a shot. If you are an old pro, try 1 whole shot or even 1.5 shots.
  3. Mix wheatgrass juice into green juice blend.
Notes
  1. Wheatgrass juice is highly detoxifying. If you drink too much at one time or more than your body is used to, it will nauseate you. It is very important to only take 1/2 a shot if you have never tried it before.
  2. Wheatgrass has a very earthy and slightly sweet flavor, but it is very strong. The cucumber juice helps to mellow it out a lot. I frequently enjoy wheatgrass, but I still can't drink it straight. I need the cucumber juice.
  3. If you buy wheatgrass, juice it fresh. If you let it sit in your refrigerator for too long, it will start to yellow and dry up, and you will not be able to extract as much juice from it.
  4. In order to extract juice from wheatgrass, you will need a single auger or slow juicer that is capable of performing the task (I have an Omega). There are also special wheatgrass juicers. A centrifugal juicer will not work for this.
A Taste of Two Plates http://tasteoftwoplates.com/