| Ingredients for your Green Smoothie!|
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DAY 4 OF "ONE WEEK RAW AND GLUTEN FREE"
Have you been following along this week with our "One Week Raw and Gluten Free" mini cleanse? If not, check out DAY 1, DAY 2 and DAY 3.
Let's Make Pizza Crust and Crackers!
Our green lentil sprouts should be ready by now. Soak, rinse and dry them. We'll be making pizza crust, some crackers and later on, a raw soup. Measure out 1 packed cup of sprouts and wrap the remaining sprouts in paper towels or a cotton dish towel and refrigerate them.
Sprouted lentil pizza crust and crackers
Raw Vegan, Gluten Free
[Fills 2 -3 Teflex dehydrator sheets]
½ cup flax seeds
1 cup filtered water
1 teaspoon Italian seasoning
1/2 cup raw English walnuts
Filtered water to cover walnuts
1 packed cup of sprouted green lentils
1 carrot, chopped
1 stalk celery, chopped
1 ½ tablespoons Bragg liquid aminos
1 ½ tablespoons freshly squeezed lemon juice
In a large bowl, combine flax seeds and Italian seasoning with filtered water. Soak for 4 to 6 hours. The flax seeds will absorb all of the water.
In a separate bowl, while the flax seeds are soaking, soak the walnuts in filtered water for 4 to 6 hours.
After soaking, rinse walnuts well and place in a food processor with an S blade with the sprouted lentils, carrot, celery, Bragg liquid aminos and lemon juice. Blend until smooth but don’t over process.
Add this mixture to the large bowl with the soaked flax seeds and mix well.
Drop ¼ cup of the mixture onto a Teflex dehydrator sheet and form eight 4” x 2 ½” rectangle crusts. You can also make them wedge shaped or round. Don’t make them too thin as they will naturally thin out as they dry. If you have extra, make some smaller crackers to enjoy.
Dehydrate at 105 degrees F. for 8 hours. Flip over, remove the Teflex sheet and dry directly on the dehydrator screen until crisp (6 to 8 more hours).
Set aside finished pizza crusts and crackers as we will be using them later in our "One Week Raw" menus.
|Try making different shaped pizza crusts|
|With the extra mixture, make some smaller crackers.|
They are perfect to eat with soups and raw dips!
Today's menu includes:
Breakfast: Pear and Kale green smoothie with Brazil nut milk
Lunch: Leftover faux tuna salad (from yesterday) with apple slices
Dinner: Big green salad with raw corn on the cob
Dessert: Watermelon balls with shredded dry coconut
Pear and kale green smoothie with Brazil nut milk
Raw Vegan, Gluten Free
[makes 2 servings - drink both of them throughout the morning!]
4 Brazil nuts
1 1/2 cups filtered water
2 medium pears, cored and quartered
1 large stalk celery, chopped
1 packed cup kale, stems removed
1/2 cup ice
Place Brazil nuts and water in a VitaMix blender and process until it looks like milk.
Add the rest of the ingredients and process until smooth.
Drink one serving and sip the other throughout the morning.
Per serving: 207 calories, 6.0 g fat, 2.0 g saturated fat, 0 mg cholesterol, 4.0 g protein, 34.5 g carbohydrates and 7.0 g dietary fiber.
|Pears make the perfect smoothie fruit.|
They are high in fiber and make your smoothie thick and creamy!
|Each serving provides 7 grams of fiber and 274% of the RDA of selenium - a potent antioxidant critical for proper thyroid functioning. Brazil nuts are the best source of this mineral.|
A Word about Green Smoothies
Green smoothies are extremely popular in the raw food community. Many people do a cleanse by just drinking green juices and smoothies all day. I find juice fasts hard to sustain, especially if you have low blood sugar like I do. But when my garden if full of greens, I start almost every day with a green smoothie. Besides kale, I use spinach and chard for my greens and I also use apples, bananas, blueberries and figs for my fruit. I often add a tablespoon of unrefined flaxseed oil to the blender to get additional omega 3 fatty acid. Vitamineral Green is also a good "green" addition to your morning smoothie!
|Today's snack is half a grapefruit.|
If you have some, garnish with some berries!
If you're still hungry, eat another!
To sweeten the grapefruit, I use stevia.
|Today's Lunch is leftover Faux tuna salad|
Serve with thinly sliced, crisp Fuji apple slices
Dinner - Large green salad with seeds
Tonight's dinner is not a specific recipe. It's a HUGE bowl of your favorite greens (red leaf lettuce, spinach, etc.), heirloom tomatoes, shredded carrot, avocado, cucumber, radishes, bell peppers and whatever else you want to toss into a salad bowl. Let your imagination go wild! Throw in a teaspoon of raw sesame seeds and/or pumpkin seeds and dress it in a quick balsamic vinaigrette.
Serve the salad with raw corn on the cob. Yes, you heard me, raw corn on the cob. No cooking, no butter, no nothing! I thought it was weird when I first tried it but now, it's the ONLY way I eat corn. It's hard to improve the flavor of a piece of fresh, crisp, sweet corn on the cob! If you must, rub it with a piece of fresh lime and dust with a touch of salt and freshly ground black pepper.
Quick Balsamic Vinaigrette
Vegan, Gluten Free
1 clove garlic, finely minced or grated
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (not raw- it's ok)
1 teaspoon raw agave nectar
1 teaspoon finely chopped fresh basil
Sea salt and freshly ground black pepper to taste
Mix all ingredients. Pour required amount over salad.
Toss and serve.
|Let's eat a HUGE green salad tonight with veggies and seeds!|
Whether you are a vegetarian, vegan, meat or fish eater, you should try to eat a salad like this every day of your life!
Note the beautiful ears of unadulterated raw corn in the background!
|Tonight's Dessert is a bowl of watermelon balls topped with dried, unsweetened, shredded coconut.|