Exceptional Endings – Really Good Living Raw Foods

Try some Velvety Lime Pudding! It’s  quick and a super yummy holiday (or anytime of year) treat!

Check out Natural Awakenings as they highlight one of Innocent Indulgence’s recipes!
See page 33 in the December 2010 edition.

Festive Cranberry Salad

Try this quick and amazing, bursting-with-flavor fruit salad with your favorite meal…or anytime…this holiday season!

2 ½ cups cranberries
1 ¼ cups dates, pitted
¼ tsp allspice
1 tsp cinnamon
¼ tsp ground cloves

Blend together well in a blender.

In a separate bowl, combine:

2 pears, cored and chopped
2 apples, cored and chopped
1 ½ tangelos
½ cup chopped walnuts
½ cup raisins

Pour blended cranberry mixture over fruit and mix well.

Adapted from How We All Went Raw by The Top Raw Men

Pumpkin Soup

2 cups (480 ml) vegetable broth
1/2 cup (120 ml) unsweetened coconut milk
3 cups (735 g) canned pumpkin
1 cup (160 g) sliced onions, sauteed
3 garlic cloves, roasted
3 tablespoons agave nectar (or stevia to taste)
1 teaspoon paprika (optional)
1/2 teaspoon cayenne pepper (optional)
1 teaspoon nutmeg
sea salt and freshly ground black pepper, to taste

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1. Place all ingredients into the Vitamix container in the order listed and secure lid.   (A blender works fine, but you will need to warm the soup on the stove.)

2. Select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10, then to High.

4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Yield:  6-1/2 cups
Time: 10 mins

From Vitamix.com

Making Veggies Delicious – Food Demo Video

A quick, humorous, simple look at how to make veggies taste better! Tons of info packed into a few minutes: learn nutrition tips, simple sprouting techniques, Vita-Mix secrets, and how to make easy Honey Mustard.

Making Veggies Delicious

Blueberry Mango Smoothie

one of my favorites!…  and loaded with nutrition and benefits!

1 cup frozen blueberries

1 1/2 cups mango

1/2 banana

1 Tbsp flax oil

Ice water or milk alternative (almond, rice, coconut…)

Stevia to taste, optional

Protein powder of choice (whey, hemp, pea, soy, egg white…), optional

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Blend until creamy, adding water or milk alternative to desired consistency.

Cool Cucumber Soup

Refreshing ideas for hot summer days!

1 large cucumber (English are my favorite)

¼” slice red onion

1 garlic clove

¼ tsp sea salt

½ lemon, juiced

½ avocado

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Blend all ingredients until smooth.  Serve well chilled.  Yield: 1-2 bowls.

Variations:

Add fresh herbs

Sprinkle in Italian Seasoning or fresh pepper

Add small chunks of avocado, fresh corn, peas or red pepper

Smoothies…Good Enough to be Dessert!

Yummy ways to incorporate coconut oil:

Tropical Smoothie

1  cup  milk alternative – almond, soy, rice, coconut milk
1  Tbsp extra virgin coconut oil
1  Tbsp  ground flax seeds
1  Tbsp  shredded coconut
stevia (to taste)
1-2  cups   frozen fruit blend – pineapple, mango, papaya
1  banana

Blend at high speed until smooth. Add more “milk” for a thinner smoothie OR more fruit for a thicker, fruitier drink.

Variations: Be creative and try your own fruit blend.

Serves 1-2

Gluten Free Desserts …errrr… Breakfast Cereals

A “too-good-to-be-breakfast” way to start the morning…gluten free!

Strawberry Shortcake Buckwheat Cereal

2 cups raw buckwheat groats

almond or rice milk

Vanilla Crème liquid SweetLeaf stevia

pinch sea salt

1 qt fresh strawberries, sliced

Soak buckwheat in filtered, clean water overnight. By morning, the seeds will swell and be “mucilaginous.” Rinse well and drain. Place in individual serving bowls. Top with a pinch of sea salt, almond milk and desired amount of stevia (3-6 drops). Stir well and top with sliced berries.

Variations—

Use any combination of fruit: bananas, bananas and berries, blueberries, apples, raisins & cinnamon, etc. Enjoy the creativity!

Makes 2-4 servings.

Really, who says dessert can’t be for breakfast?  Think of our gluten free desserts as a new way to enjoy fruit and nuts for breakfast!

Recipes – Veggie Chili

Here’s a yummy way to add in some veggies…especially on cool nights!

Veggie Chili

2 tsp minced garlic

28 oz can tomatoes or 6-7 Roma Tomatoes

4 cups water

1 can tomato paste

1 tsp chili powder

1 Tbsp Dijon mustard

1 tsp dried basil

1 tsp dried oregano

½ tsp ground cumin

15 oz can kidney beans, rinsed & drained

15 oz can garbanzo beans, rinsed & drained

1 ½ cups frozen corn

1 cup chopped carrots (about 3)

½ cup chopped celery

1 cup chopped zucchini

1 med onion, chopped

15 oz can black-eyed peas, rinsed & drained

sea salt & pepper to taste

Combine first 11 ingredients. Bring to boil and reduce heat. Simmer covered for 10 minutes. Add remaining ingredients and simmer covered 10 more minutes.  Great served with a salad, cornbread and topped off with yummy, dairy free desserts!

Makes 3 quarts.