I Juice!

I was blessed to get a juicer this week and have tried it out for the past two days with great success. I am making all sorts of concoctions for Greg that are said to help fight cancer and promote a healthy immune system. I, too, am drinking them and loving the new adventure. I learned that citrus fruits and tomato are not good for osteoarthritis, which I was recently diagnosed with. That news was a bummer, since those are some of my favorite foods.

Here is a website I like for juicing. It has lots of information on the healing properties of different fruits and veggies as well as techniques and recipes for juicing.

www.juicing-for-health.com

Love you all!
Les

News from San Francisco

Wow!!  Good job everyone.  I'm so glad that you are all eating so healthy, it will make such a difference, as you can see already.  I'm not able to eat raw right now, but I am eating a healthy diet with lots of nutritional supplements.  The "fishfood" vitamins are helping a lot, and the baby is growing and seems to be healthy.  

Keep up the good work!!

Really good pasta!

Hi everyone. This is Nathan. I just wanted to let you know that I made a really good "pasta" today. It is the Pesto Pasta in "Living on Live Food" (p. 417). For those of you that don't have the book, here's the recipe. It really is good and bursting with flavor.

Noodles:

2 zucchini (I used 3)
1-2 Summer squash (I used 1)

Slice or spiralize the squash and zucchini and place in a large bowl. Set aside.
I used a mandoline and the noodles turned out kind of like thick fettucine noodles. You can also use a vegetable peeler, try to slice it thick. Or just do it with a knife

Pesto:

1/2 cup pine nuts
4-5 cloves garlic
1/2 cup fresh cilantro
1/2 cup fresh basil (I used dried cause that's what we had. Not 1/2 cup though)
2 Tablespoons lemon juice
3 Tablespoons Braggs liquid aminos (this is what gives it a great smokyish flavor)
2 cups tomato, chopped

For sauce: put all ingredients, except tomato, into blender or food processor and blend well. Add tomatoes and pulse for a few seconds til blended but not soupy. Pour sauce over noodles and mix.

Enjoy! This is really good.

Raw Strawberry Tart

I have been asked a few times for the recipe of the strawberry tart I made for Candice's birthday party, so I decided that this would be a good place to post it. It is really good and quite rich!! I got it from 'The Joy of Vegan Baking' cookbook by Colleen Patrick-Goudreau.

Crust:

2 C. raw pecans or almonds
3/4 to 1 C. pitted dates, preferably Medjool
1/4 t. salt
Oil for greasing pan

Place the nuts in a food processor, and grind them until they are a coarse meal. Add the dates and salt and process until thoroughly combined. Press the mixture into a nonstick or very lightly oiled 8 or 9 inch tart pan or spring form pan. (This crust is good for any fresh fruit, no-bake pie or tart.)


Filling:

4 C. ripe strawberries, sliced
1 C. ripe strawberries, whole
5 pitted dates, soaked 10 minutes in warm water and drained
2 t. fresh lemon juice
1/2 C. fresh blackberries halved

Arrange the sliced strawberries on top of the prepared crust and set aside. In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour this mixture over the sliced strawberries. Arrange the blackberries on top of the sauce and refrigerate for 1 hour before serving.

I really love this dessert!!