Ginger Tea or Turmeric Elixir — your choice each day!

Ginger tea is incredibly tasty and healthy, and can easily be turned to turmeric elixir if you prefer to get some extra nutrients into your body with the power of turmeric! I’ll show the basic batch that you need, and then depending on your mood from day to day, you can decide how you’d like to drink it, tea or elixir! The batch is large enough to last for 1-2 weeks (depending on how often you drink this).

Turmeric Elixir

Turmeric Elixir

BASIC BATCH for Ginger Tea and Turmeric Elixir:
Ginger (amount that would be equivalent to 1 cup shredded)
1 cup honey
(or 1:1 of ginger to honey)

Turmeric Elixir additional ingredients:
1/2 lemon
1/8 teaspoon turmeric
dashes of black pepper

1. Peel ginger, then use food processor to shred the ginger to the finest pieces that you can.
2. Pour the honey and the ginger into a bowl and mix.
3. Keep refrigerated.

Directions:

Ginger Tea
1. Add 2 spoonfuls of the mixture, then fill the cup with water (hot or cold, your choice)

Turmeric elixer:
1. Same step as above
2. Make lemon juice using a citrus squeezer and add to cup
3. Add turmeric
4. Add a dash of black pepper
5. Drink! Intermittently mix the drink to prevent ingredients from settling on the bottom.

You may wonder why I add the black pepper to my elixir since that is not part of a typical turmeric elixir that you find in stores. This is because studies have shown that including black pepper when you eat turmeric increases the turmeric’s bioavailability significantly. So even though it may not add to the taste, it definitely is worth it for the health benefits! I hope you enjoy this as much as I do ūüôā

“Sour Cream” & Onion Kale Chips

I love kale chips. What’s better than eating crunchy delicious snack that’s also packed with nutrients? These chips are awesome. Totally tastes like sour cream and onion chips, except it’s all healthy, raw ingredients! LOVE!

(Recipe from BlissTree)

1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water

1.    Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2.    In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3.    Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

Raw Chocolate Covered Strawberries

Who doesn’t love chocolate covered strawberries? I can’t believe I haven’t thought about doing a healthy version of this earlier!

(recipe from Rawfoodrecipes.com)

2 tbls Raw Coconut Oil, melted
1/4 c Cacao Powder
1 1/2 tbls Agave Nectar
1/2 tsp Vanilla extract
10 organic strawberries

1) In a bowl, blend all the ingredients in the order above.  If the chocolate becomes too thick, put the glass bowl in a warm water bath to re-melt the coconut oil.
2) Holding the strawberry firmly by the stem dip 3/4 of the strawberry in the chocolate sauce.  Rotate in the chocolate but do not completely cover as you want to show a bit of the red from the strawberry.
3) Place a piece of wax paper on a cutting board for all the chocolate dipped strawberries to lay.
4) Pop in the freezer for 3-5 minutes to allow the chocolate to harden.

The presentation may not be the most beautiful. I think my chocolate mix was not warm enough so the coconut oil became more of a thicker consistency. If I need to be conscious of presentation next time, I would make sure to remelt the oil. Regardless, this tasted de-lish. Had a great darkish chocolate taste.

Pickled Carrots & Daikon

This is a staple in Vietnamese cuisine. I’m planning on making more Vietnamese dishes in the future, so I had to make this first. I plan to put this in bun (vermicelli noodle dish), banh mi (Vietnamese sandwich), and eat it on its own.

Equal parts of organic carrots and organic daikon, thinly sliced
Sprinkled with sea salt
Drizzle with organic raw agave nectar
Organic Apple cider vinegar – pour enough to cover the carrots and daikon, and mix
Let sit for 30 minutes
Pour into mason jar, and fill the remainder of the container with filtered water. Keep refrigerated.

My reason for keeping this ingredient around in my life:

-Daikon: Prior to this, I wasn’t too familiar with daikon radish since I didn’t eat it¬† much. I found out that it contains some digestive enzymes so it helps with digestion. Also, a website mentioned “At Tokyo’s College of Pharmacy, researchers have discovered that daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as “phenolic compounds” that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.”

-Apple cider vinegar: For recipes listing white or rice vinegar, I’ve been using apple cider vinegar, since this has the most nutrition out of the other vinegars. It has trace minerals and it contains malic acid which is supposedly helpful in fighting fungal and bacterial infections.

Raw Mint Brownies

I’m a sucker for anything chocolate + mint (OMG, hide those Girl Scouts’ Thin Mints from me!!), so I wanted to try a healthy version of the combination

(from Bee’s Knees Kitchen)

I followed the recipe:

    1 c Carob or Cacao Powder
1 c Almond Flour
1/2 tsp Vanilla Powder
Pinch Himalayan Salt
1/4 c Fresh Mint, chopped
1/4 c Agave Nectar
1/2 c Filtered Water
1/2 c Dates, chopped

In a bowl blend the carob/cacao powder, almond flour, vanilla powder and salt and set aside.  Using a personal blender, blend the mint, agave, and water until the mint is completely liquified.  Add the dates and blend until completely smooth.  Mix the wet ingredients to the dry ingredients with a spatula.  Empty onto a dehydrator sheet and smooth out to a square shape of about 1/2 inch thickness.  Dehydrate overnight or for 10-12 hours.  Flip onto a cutting board and square the edges off.  Cut into 1 inch squares and dehydrate for 2 more hours.

It’s very rich. It has a hint of mint taste to it. I followed the recipe, but next time, I would probably double the mint because I love a strong mint flavor. It was good to snack on.

Raw Flax Carrot Garlic Crackers

I had so much carrot pulp left over from juicing carrots for my dessert recipe (previous post), I needed to figure out what to do with some of it. I found a raw cracker recipe (from Mama in the Kitchen Blog) using carrot pulp so I decided to try it out.

I blended flaxseeds (I only had ground), water, carrot pulp, fresh ginger, and a little salt, then stuck it in my dehydrator until it was crisp. My first raw cracker experimentation, wahoo!

Comments on Final Outcome:
These are decent crackers. The actual recipe called for certain number of carrots, but I was guesstimating since I was workin with carrot pulp. I think I should have put in more pulp or less salt (since I had less carrot juice to begin with, since it is only pulp and not the whole carrot), because they ended up being on the saltier side. However, I have a feeling that these crackers would go great with some sort of dip, like hummus!

Raw Carrot Mini Cakes with Lemon Frosting

(Recipe from the Bee’s Knees Kitchen blog)

Carrot cake:
Major ingredients include carrot pulp (which I got from juicing), almond flour, coconut flour, chopped raisins and walnuts. Also mixed with some lemon zest, vanilla extract, stevia, cinnamon, and nutmeg. They were mixed and just molded into shape (no water needed!)

Lemon Frosting:
Cashews, lemon juice, coconut oil, agave, and stevia were blended together. Then topped over the cake.

Comments on Final Outcome:
These were just delightful! Tasted great. My frosting had small cashew chunks since I couldn’t blend it into powder fully since the amount I used was too little for my big blender.

My reason for keeping this ingredient around in my life:
-Carrots are rich in caretnoids, which have shown to have some anticancer properties.

Berries “Nutella” Raw Crepe

A raw, flourless, healthy version of a sweet crepe (from Ani’s Raw).

Crepe:
Grounded flaxseeds, banana, and water blended together. Then dehydrated.

“Nutella” Cream:
The actual nutella is hazelnut chocolate spread, and this is exactly that, except made completely fresh and sugarless! It’s raw hazelnuts, cocao powder, agave, and water blended together.

I then spread the cream on one half of the crepe, topped with sliced strawberries and blueberries.

Fold crepe over, and there ya go! Great dessert or breakfast crepe.

Comments on Final Outcome:
I enjoy this crepe. The hazelnut cream is not too sweet. This is the second time that I made this, and this time I played with the recipe ratio, adding a little bit more of cocao and agave to give it more of a sweeter chocolate taste, and added more water than I did the first time around so it was easier for the hazelnuts to blend and so it didn’t come out chunky. The banana in the crepe itself added a nice complimentary flavor to the berries and nutella.

My reason for keeping this ingredient around in my life:
Hazelnuts are on the list of super foods because they’re rich in phytochemicals, which serve as antioxidant.

Raw Cheddar Kale Chips

(from Ani’s Raw)

Kale cut into bite size pieces (with stems removed).

For the cheddar flavor, I blended cashews, nutritional yeast, agave, and olive oil, which were then coated onto the kale pieces. Then, placed it in my dehydrator until they were crisp!

Comments on Final Outcome:
This is my favorite raw snack. So good for me and SO yummy!
Note: If you want to make kale chips but don’t have a dehydrator, no need to fret! Before I switched to a raw style diet, I used to make baked kale chips using this recipe. This was also delicious and got me hooked on kale chips to begin with.

My reason for keeping this ingredient around in my life:
Kale is an AMAZING anticancer food. Definitely a major keeper!