Tag Archives: pineapple

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. 🙂 

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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! 

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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. 

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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!

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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!

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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!

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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!
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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. 😉
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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/

Raw Food Fundamentals: Day 15

raw vegan fermented nut cheese plate

Day 15 is Raw Food Fundamentals at Matthew Kenney Academy is completed! Today was an exciting day because I got to make some tasty breakfast items, and a fancy cheese plate! It just so happened that I finished the cheese plate on the weekend, so my husband and I were able to snack on it in the afternoon while we busied ourselves with bottling his home brewed beer. 😉

The first task of the day was to flavor our coconut yogurt. Mine was very tangy from the strong probiotics that I used in it and the extra time that I let it ferment. I added a little honey, vanilla, and some ripe bananas to make a delicious banana flavored yogurt. With this, I layered in some fresh mango along with my finished tropical buckwheat granola. I topped it all off with a pinch of cinnamon and a drizzle of raw honey. It was tangy and sweet and delicious!

raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait

The extra granola that was left was also amazing eaten as cereal with some homemade hemp milk and a little roasted dandelion tea (a reasonable facsimile for coffee if you want something that is caffeine-free, acid free, and good for your liver!).

raw vegan sprouted buckwheat granola with hemp milk

…And now the moment of truth. CHEESE PLATE TIME! With a little coaching about mixing flavors and textures together and the subtleties of plating something like this, I went to work. I actually own a cheese board too. I bought it for my sister’s baby shower last year, but I mostly use it for plating flax crackers and sauces or other snacks. Who doesn’t love food served up on a fancy piece of slate?

I did a little extra credit work on my cheeses since I’m on the slow track for this class. In addition to the 3 cashew cheeses that I made (rosemary crusted, orange/rose, and red wine/pepper), I wanted to try some with macadamia nuts as well, so I made 2 additional cheeses – one which I stuffed  with green olive, and another which contains layers of parsley, sage, rosemary, and thyme. Yup, it’s Simon & Garfunkle cheese. 😉 As my cheeses were all of the savory and salty variety, I paired them with sweeter elements and included some crunchy items on the plate as well. There are dried apricots, figs, and cantaloupe, fresh cherries, almonds, pecans dipped in raw honey and topped with the leftover homemade chocolate chops, and my trio of chia crackers that went into the dehydrator yesterday.

raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate

Following my nut cheese extravaganza, we made some more nut milks to prepare for tomorrow’s recipes and got to spend some quality time cleaning up our final project recipes, as well as making our grocery lists and daily schedules for testing out our final recipes and plating. I’m so excited!!!

Tropical Carrot Cake Smoothie

tropical carrot cake smoothie

My sister is here for a visit this weekend. I decided to put my new smoothie design skills to work for a mid morning snack, and this tropical carrot cake smoothie is what I came up with. We had a large variety of fruits and vegetables to choose from, and since we both love carrot cake, we decided to use that as the inspiration for this smoothie. Enjoy!

Tropical Carrot Cake Smoothie for 2
Serves 2
This summer time smoothie is a perfect mid-morning snack for the carrot cake lover. Now you can have your cake and drink it too. 😉
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup carrot juice (fresh juiced)
  2. 1 cup orange juice (fresh squeezed)
  3. 2 frozen bananas
  4. 1 cup frozen pineapple
  5. 1 TB local raw honey
  6. 1 TB vanilla extract (I use alcohol free in vegetable glycerin)
  7. 2 pinches of sea salt
  8. 2 pinches of cinnamon
  9. 2 pinches of nutmeg
  10. 2 pinches of ginger
Instructions
  1. Juice enough carrots to yield 1 cup of juice (this will vary based on the size of your carrots and the model of your juicer).
  2. Juice enough oranges to yield 1 cup of juice (1-2 large oranges)
  3. Add juice and all other ingredients to blender, and blend until smooth, well combined, and frosty. You may need to use a tamper.
A Taste of Two Plates http://tasteoftwoplates.com/

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.
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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/

Summer Salad with Fresh Fruit, Edible Flowers, and Herbal Lime Dressing

Summer Salad with Fruit and Herbal Dressing

I made this light summer salad for dinner this evening because summer has come to Florida! We are experiencing the afternoon torrential downpours, as well as the heat and humidity. My porch plants  start to protest if I skip even one day of watering. Some of them even prefer twice a day (I’m looking at you, tomatoes).

This summer salad recipe is flexible; the ingredients can be changed up to suit your own tastes and produce availability. I really enjoyed it with the tangy fruits, as the dressing is subtly sweet and herbal, so the flavors compliment each other nicely. The addition of tender greens and sprouts also provides a nice balance of flavor to counter the sweetness in the fruit. Finally, the edible flowers are totally optional, but I grew them in my garden without any chemicals, and I love how they add a little extra “art” to the presentation. 

Summer salad with fruit and honey lime dressing

Regarding the health benefits of this dish…

I strive to include raw leafy greens in as many of my meals as possible. They are full of fiber, vitamins, absorbable calcium, iron, and they are my favorite source of protein. Per calorie, many leafy greens have more protein than meat, and you won’t be sacrificing any of the valuable phytonutrients in the process of consuming it. When you consume them raw, you keep all of the heat-sensitive vitamins and enzymes intact!

Sprouts are a nutritional powerhouse! Because the little plants are preparing to use a lot of energy to become great big plants, they are full of vitamins and enzymes (a type of protein), which help you to break down your food more efficiently and absorb more nutrients from it. The protein in seeds is higher quality and more absorbable when they are sprouted. Additionally, many nuts and seeds contain enzyme inhibitors, which are not broken down until they are soaked and the germination process begins. During the sprouting process, essential fatty acid content is higher than in the seed alone as well.

Fresh fruit in a variety of colors ensures a variety of nutrients are present in your meal! Pineapple, kiwi, and strawberry are all excellent sources of vitamin C, some of them more so than citrus! Pineapple is highly anti-inflammatory, strawberries are a great source of zinc (from their seeds), and while kiwi’s best traits are being high in fiber and vitamin C, it might also help you get a better night’s sleep. I’ve got some organic apples in there too. Apples are a great source of potassium and the skins contain an antioxidant called quercetin (also found in onion peels, but we don’t want to eat those!). It can help to block histamine response if you are an allergic type of person, and it combats inflammation of your neurons, which means apples are good for your nervous system and might help to prevent dementia. Apples help to keep us sane. 😉 Their high fiber content also helps to reduce cholesterol.

Marigold petals are edible! Their bright orange color comes from carotenoids – the same antioxidant family that gives carrots a similar hue. Three particular carotenoids in marigold petals are lutein, zeaxanthin, and lycopene. The former two help to protect against damage to your eyes as you age. So, get out there and nibble on some flowers! I tossed a few cucumber blossoms in there for good measure. I had to trim back my vines a bit today due to my limited porch space. I knew they were edible and I don’t let perfectly good food go to waste in this this home! (http://www.livestrong.com/article/444206-health-benefits-of-marigold-flowers/)

The dressing for this salad is really amazing. I used a probiotic drink called jun that I brew myself (along with kombucha and a slew of other things I enjoy fermenting), fresh lime juice, local raw honey, flax oil, and fresh sage and peppermint from my garden! Every single ingredient serves to boost the nutritional value of the meal. The jun adds more biodiversity to the gut flora (and a very pleasant floral green tea flavor to the dressing). Combined with improving my gut flora, local raw honey has done miraculous things for my seasonal allergies. I like to add a small amount to my food/drinks a few times a week. As I have significantly reduced my oil consumption, flax seed oil is one that I still consume in small amounts, as it is the only plant based oil that has more omega 3 than omega 6, making it anti-inflammatory. One of the reasons that sage and mint pair so nicely together is because they are botanically related! I love to pair related plants. They always seem to compliment each other, flavor wise. Peppermint is great for digestion and sage can help to improve memory function. It’s also anti-inflammatory and was once thought to be crucial in fighting off the plague!

Summer Salad w/Fresh Fruit & Herbal Honey Lime Dressing
Serves 2
A light and filling summer salad that contains a wide assortment of vitamins and minerals and a rich layering of flavors. This recipe can easily be scaled up or down to feed as many people as you need it to.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Salad Ingredients
  1. 5 oz butter lettuce (or tender greens of choice)
  2. 1/2 red delicious apple (always buy organic apples)
  3. 4 large strawberries (always buy organic berries)
  4. 2 kiwis
  5. 1" section of pineapple
  6. 1/4-1/2 cup sprouts of choice (I used sweet clover sprouts)
  7. Edible flowers (optional - I used marigold petals and cucumber blossoms - both from my garden)
Dressing Ingredients
  1. 1/4 cup jun (for a similar flavor, substitute 1/4 cup chilled jasmine green tea + 1/2 tsp honey + 1/4 tsp ACV)
  2. 1 lime, skinned
  3. 2 TB flax seed oil
  4. 2 TB local raw honey
  5. 6 fresh sage leaves
  6. 12 fresh peppermint leaves
Instructions
  1. Add 2.5 oz of tender greens to each plate (should be easy to divide based on standard sizing of packaged greens)
  2. Chop fruit and arrange on top of the greens to your artistic liking
  3. Add appx 1/4 cup sprouts to each plate (or just a few pinches - however much you like)
  4. Sprinkle with edible flowers
  5. Add all dressing ingredients to blender and blend until thoroughly combined (each serving is roughly the size of an espresso cup - shown in photo)
  6. Top salad with dressing
  7. Eat with someone who will make pleasant dinner conversation and give thanks for the bounty on your plate. 🙂
Notes
  1. Jun is a fermented drink that is made using a SCOBY (symbiotic colony of bacteria and yeasts). It provides a blend of probiotics that are good for your gut. It is grown in a similar fashion as kombucha, but is grown in a medium of green tea and raw honey. This being the case, the jun has a light floral taste (pending the type of honey you use - orange blossom is my preference). I realize that most people probably do not have a jun culture, so the closest thing I think you could substitute to get a similar flavor in the dressing is an equal amount of a light jasmine green tea with just a small amount of honey, and an even smaller amount of ACV to account for the every so slight acidic flavor of the probiotics.
A Taste of Two Plates http://tasteoftwoplates.com/

Pineapple, Kale, and Basil Green Juice

Pineapple, kale, and basil juice

This is another delicious juice I made while I was spending a few days drinking green juices and smoothies. Pineapple is my long lost love. I found out I was allergic to it several years ago, and all of the fermented foods that I’ve been eating must have helped my gut to heal, because I can eat it again with no adverse effects! I’ve been going a little hog wild on it – about one pineapple a week. 😉

Kale is one of the greens in my regular rotation for juices and smoothies. I will confess that I really don’t care for it raw other than in the form of kale chips. I don’t find the texture of most varieties to be pleasant to chew on, so into the blender they go! I do enjoy the flavor.

Basil… well, I’ve got this “little” basil plant on my porch that gives me a big handful (or more) every week or so. I’ve pinched a few blossoms off of it by now, and I’ve taken cuttings and propagated some more little plants, so I’m not running out any time soon. There are a lot of recipes on this blog that will use basil because… it’s free when you grow it yourself! =D I really love it as an aromatic herb. It really adds a whole new dimension of flavor to juices and smoothies when a handful is tossed into the mix with everything else. 

pineapple, kale, and basil green juice

Here are the health benefits of this delicious and refreshing pineapple, kale, and basil green juice:

Pineapple

  • Pineapple is used to treat digestion problems and inflammation. It reduces swelling, bruising, and healing time for injuries. 
  • Just one cup of pineapple provides all of your vitamin C for the day.
  • Pineapple contains numerous B-vitamins, magnesium, manganese, potassium, anti-oxidants, and beta-carotene.
  • High consumption of fruit has been shown to reduce your risk of macular degeneration. Dr. Caldwell Esseletyn teaches that macular degeneration is sign of heart disease – as the retinal arteries are damaged, vision becomes impaired. Fruit is not the enemy – these are the carbs that your body needs to be healthy and function optimally!
  • Because of pineapple’s beta carotene content, consuming it reduces the risk of developing asthma.
  • Pineapple’s high potassium levels can assist in lowering your blood pressure, if it is high. 
  • The anti-oxidants in pineapple help to prevent cancer. The high amounts of fiber in pineapple help to prevent colon cancer. Again, eat your fruits and vegetables – animal products to not contain fiber! Pineapple’s beta-carotene content also helps to protect against prostate cancer. Men, have some more pineapple!
  • While we’re talking about fiber, the water and fiber content in pineapple helps with “regularity issues”. 😉
  • Foods that are high in antioxidants, like pineapple, can help with fertility issues, for both males and females. 
  • As with all produce, it’s good for your heart and cardiovascular system. If you don’t want to be a statistic (1:4 American deaths are from heart disease), eat more plants!

Kale

  • Kale is a good source of iron. Per calorie, it has more iron than beef. 
  • Kale also has more protein per calorie than beed. 
  • …And pretty much more of everything else than beef, except for fat and cholesterol. 
  • Kale is high in vitamin K and antioxidants, making it another potent fighter of cancer. 
  • Kale is a good source of omega-3 fatty acid. One cup of kale gives you 10% of the RDA for omega-3. This makes it a great anti-inflammatory food. Just don’t go eating a lot of omega-6 filled foods… like vegetable oils or corn fed animal meats. 
  • Kale is very high in fiber. It helps to lower your cholesterol and keep that colon clean (hooray for regularity)!
  • Kale is also high in beta-carotene, which makes it great for your eyes and skin.
  • Did you know leafy greens are also good sources of vitamin C? You don’t just get it from fruit!
  • Kale is high in calcium. Per calorie, it has more calcium than milk. As an added bonus, you actually get to keep the calcium in your bones when you eat kale. When you eat dairy, it acidifies your body, causing calcium to be pulled out of your bones as an acid buffer, for a net loss in calcium. Repeat after me: “dairy is not a good source of calcium.”

Basil

  • Half a cup of basil gives you almost all of your RDA for Vitamin K!
  • Basil has anti-bacterial properties. If you’re sick, have some pesto (without the dairy, of course)!
  • Like pineapple and kale, basil is also a good source of beta-carotene. This recipe is a beta-carotene trifecta!
  • Basil is a good source of magnesium. It helps your muscles relax. It’s also good for cardiovascular health, improving blood flow and reducing the risk of irregular heart rhythms (don’t forget – the heart is a muscle).  

Sources:

Pineapple, Kale, and Basil Green Juice
Serves 2
This refreshing and healthy pineapple, kale, and basil green juice makes enough to serve two people, or one person doing a juice fast (which was my case when I made it).
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 pineapple
  2. 1 large bunch of kale leaves
  3. 1 large handful of basil
Instructions
  1. Juice all ingredients, serve over ice, and enjoy! 🙂
A Taste of Two Plates http://tasteoftwoplates.com/

Anti-Inflammatory Juice

Anti-inflammatory juice blend of pineapple, cucumber, turmeric, and cinnamon

Inflammation is something we all deal with on a daily basis. We lead stressful lives that weaken our adrenal glands, we consume too much omega-6 fatty acid in proportion to omega-3, and our world is becoming more polluted every day. All of these things lead to inflammation in the body.

While a little bit of inflammation is necessary to protect the body’s cells from foreign pathogens and is part of the healing response, chronic inflammation is a bad thing. There are many diseases and conditions of chronic inflammation: arthritis, asthma, chronic sinusitis, Chron’s disease, allergies, fibromyalgia, etc. This anti-inflammatory juice is a potent blend of foods and nutrients that assist in reducing the inflammation levels in the body.

Below is a breakdown of the ingredients and how each acts to sooth the inflammatory pathways in the body.

Pineapple

Pineapple contains an enzyme called bromelain. In addition to aiding digestion, bromelain has anti-inflammatory properties and is especially good at reducing inflammation related to infections and injuries. Some studies have shown it may also be helpful to reduce sinus inflammation and mucous as well. 

Cucumber

Cucumber is newcomer to the list of anti-inflammatory foods. Of course, cucumber has always had these properties, but we are only recently discovering what it can do. Fresh cucumber extract is a potent antioxidant that combats free radical damage (it is also very good for the complexion) and inhibits the action of certain enzymes that cause inflammation. It also helps to prevent overproduction of a molecule that plays an active role in inflammatory diseases. 

Fresh Turmeric

Turmeric has been used in Chinese and Ayurvedic medic as an anti-inflammatory for thousands of years. It contains more than two dozen anti-inflammatory compounds, and is particularly useful for those that suffer with arthritis. Because of the specific ways that turmeric acts against inflammation, it has also been found to be potent at treating and preventing certain types of cancer, such as that of the colon, prostate, and breast. 

Cinnamon

As cinnamon is a bark, you can’t really juice it, so you can either mix ground cinnamon into the juice from the other ingredients, or you can make a strong cinnamon tea to mix into the juice. 

Cinnamon’s anti-inflammatory effect is due to it’s blocking of an inflammatory fatty acid from platelet membranes, which reduces the formation of inflammatory messaging molecules. There is also evidence that cinnamon reduces muscle soreness after athletic activity.

Pineapple and turmeric juice.

Pineapple and turmeric juices mingling together, fresh out of the juicer.

Sources:

Pineapple and Turmeric Anti-Inflammatory Juice
Yields 6
A highly anti-inflammatory juice blend of pineapple, turmeric, cucumber, and cinnamon.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 pineapple
  2. 2 cucumbers
  3. 15 three inch (appx) pieces of fresh turmeric root
  4. 1TB ground cinnamon
Instructions
  1. Juice pineapple, cucumber, and turmeric.
  2. Stir in cinnamon after juicing is completed.
Notes
  1. If you have a masticating juicer, the juice will keep for 72 hours, and you have 3 full days to drink it. If you have inflammation problems, I recommend 1 cup of the juice 3 times per day.
  2. If you have a centrifugal juicer, the juice will need to be consumed within 24 hours. I recommend cutting the recipe in half and portioning it out into 3 servings.
A Taste of Two Plates http://tasteoftwoplates.com/

Tropical Super Green Smoothie

Tropical super green smoothie with pineapple, banana, kiwi, coconut water, and hemp seed

What is a “super green smoothie”? It’s a super charged green smoothie with a stronger taste of the greens either from using more of them or using more potent bitter greens. I enjoy making these about once a week to get an extra boost of nutrition. 

Some of the most nutritional greens are those that grow in the wild. People look at me funny when I tell them that I like dandelion greens in my smoothies. Thankfully, others realize the health value of these wild edibles and have begun to cultivate them instead of spraying them to kill them or yanking them out of lawns. 

Dandelion greens are not only good for you, they are good for the earth. The leaves are a good source of beta carotene and the roots are good to cleans and strengthen the liver. They also put nitrogen back into the soil! Our soil and crops would be so much healthier if we practiced crop rotation with dandelions. 🙂

The other ingredients in this smoothie are not nutritional slouchers either. I added tropical flavors to help tone down the bitterness of the dandelion greens, but they can stand on their own as well.

  • Bananas are an excellent source of potassium and inulin fiber. Inulin is a great prebiotic and feeds the bacteria in your intestinal tract. Eat your bananas!
  • Pineapple and kiwi are both great sources of vitamin C, which will keep your immune system strong. Humans cannot synthesize their own vitamin C as other animals can, and must consume it from plant-based foods. Pineapple also contains an enzyme called bromelain, which aids digestion. Anecdotally, I also find it to be good for my lungs.
  • Coconut water is a good source of electrolytes.
  • Hemp seed is a good source of plant-based protein, good fats, and magnesium. It contains all 10 essential amino acids, omega fatty acids 3 and 6, and gamma linolenic acid (GLA). Source: http://manitobaharvest.com/hemp_nutrition.html

Given the balance of protein, fat, and electrolytes in this smoothie, it would be great as a companion to your plant-fueled workout!

Tropical Super Green Smoothie
Serves 3
This is a nutritious super green smoothie that will assist cleansing and strengthening your liver, supporting your lungs, and providing protein, fat, and sustained energy and electrolytes throughout the morning or after a workout. It's also high in vitamin C! It makes 3 servings, which means my husband gets 1, and I get 2. 😉
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 c coconut water water
  2. 3 handfuls dandelion greens
  3. 4 kiwi fruits
  4. 1 banana
  5. 2 c. chopped pineapple
  6. 1/2 c hemp seed
Instructions
  1. Add all ingredients to a high speed blender (I use a Vitamix).
  2. Serve and enjoy!
Notes
  1. Dandelion greens have a strong bitter flavor. This is a "super green" smoothie because the ratio and flavor of greens is strong than someone who is new to green smoothies might enjoy. If you are "an old pro", this one is for you!
A Taste of Two Plates http://tasteoftwoplates.com/

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.
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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/