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Raw food recipes from Sunday February 20th @ Adams
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Kombucha
‘Awe’vocado Soup
‘Rasta’,Raw pasta, with marinara or pesto
Mango Bango pie
‘Sierra’streats’
‘Awe’vocadoSoup
Ingredients:
1 GrannySmith Apple
1Cucumber
Juice of½ of Lime
1 Mediumsize Avocado
1 Some Wateror coconut water or milk
½ shallotchopped
¼ tspcayenne pepper
1 Tbspolive oil
Salt &pepper to taste
(optional)A few fresh mint leaves
(Optional:garlic, tumeric, 1 T nutritional yeast, 2Tbsp coconut vinegar, 4 drops ofstevia)
Directions:
1) Peel the apple, cucumber, the lime,and the avocado
2) Add the coconut water then theapple to your blender. When blending add coconut water to desired consistency,adding more if you like a thinner soup & blend
4) Add additional ingredients &blend
4) Pour into a bowl and add a garnishof parsley or mint, if desired.
5) Making a day ahead, & refrigeratingprovides an increase in flavor
The vitamix is ideal forblending the ‘Awe’vocado coup
*Serve with garnish of avocado,fresh basil, sunflower sprouts or whatever you want!
‘Rasta’ Raw pasta (yellow squash)
Turning slicer - Benriner purchase on the internet
Marinara sauce
Blend till smooth:
* 3 med tomatoes
* 1/4 cup of sun dried tomatoes-soaked (soaking water isgreat, find a way to use it!)
* 1/4 cup of olive oil
* 1 ½ tsp of salt
* 1/4 cup of chopped red onion
* 1-2 cloves of garlic
* 1/2 cup of basil leafs (loose)
* 2 soakedMedjool dates (to thicken & sweeten)
* 2 tbsp of chopped fresh oregano (thyme)
* 1 tsp of black pepper (whole peppercorn)
* 1tbsp of fresh lemon juice (or raw apple cider vinegar)
Optional additions all or anyone
* 1 tbsp of chopped: rosemary, sage, tarragon, anise (anise-or fennel)
For a chunky sauce: save 1 or 2 tomatoes and the herbs aside. Blendeverything else till smooth and creamy; then add the 2 tomatoes and herb, nowblend slowly just to chop it in leaving the sauce a bit chunky.
(Adapted from Raw Chef Dan)
PieCrust
Blendcompletely in a food processor till semi smooth:
* 2 cups of chopped (not soaked) pecans
* 1 cup of dried coconut flakes
* ½ cup of dried apricots (not soaked)
* 1/2 tsp cinnamon
* ½ tsp nutmeg
* ½ tsp of star anise
* 1 ½ tbsp of vanilla extract
* ½ tsp of sea salt
It should be blended till sticky, but not mushy. It shouldpack and hold its shape. Using just your hands or a mold to form into a tartcrust on your serving platter of choice. Set aside. Then in a mixing bowl mixthe shredded apple with the fruit cream and fill your piecrust. This piecrustcan be dehydrated also.
(Adapted from Raw Chef Dan)
MangoPie Filling
* ½ cup of water.
* ½ cup of dried fruit of choice (mango, dried and freshapples, cherries, apricots, black mission fig)
* 1 tsp of vanilla
*1 tsp of cinnamon
*1 tsp of nutmeg
* ½ tsp of sea salt
First soak1 container of dried mango in water for ½ hour
Pour outsoak water & add ½ cup water & blend in a blender
Top withblueberries
(Adapted from Raw Chef Dan)
Sierras delights
This recipe is a gift for all current & new clients.
Smoothie recipes from Sunday February 13th @ Adams
Thank you Cindy for recording the recipes during the class.
All ingredients are organic & washed
Smoothie #1 for the “Newby” smoothie drinker
2 1/2 C water
2 Pink Lady Apples (cored, seeded, and cut into 1/4)
1 Tbsp Cinnamon
1 Cucumber (cut into 2" sections)
1 head Romaine Lettuce
1 Tbsp Lemon
2 Tbsp Honey
Smoothie #2 “I can handle it”
7 Large Leaves of Collard Greens
1 Avocado
1 1" piece of Grated Ginger
2 Gala Apples (cored,seeded, and cut into 1/4)
2 C Water
Smoothie #3 For experienced Smoothie drinkers “Hard Core”
3 C of Kale (I didn't write down what type of green) Sorry
1 Cup shredded organic coconut unsweetened
2 cloves Garlic
2 Green Apples (cored, seeded, and cut into 1/4)
1 3" piece of grated Ginger
1/2 of container of Alfalfa Sprouts
1 C Coconut Water (without added sugar)
2 Cups water
1/4-1/2 tsp Cayenne Pepper… optional
Recipes from Wednesday February 9th @ Adams
“Bistecca”alla Bella
Prep Time:?30 Min, Cook Time:?25 Min,Ready In:?1 Hr
Servings 6
Ingredients
2Tbsp fresh ground rosemary herbed Celtic sea salt, to tenderize the meat
1(1 pound) choice or steak
2 oz Blaze balsamic fig glaze
1 oz truffle oil
2 Tbsp Fig Jam
2 tablespoons Garlic olive oil
Lightly toasted & oiled French baguette bread
Lightly braised mescaline greens drained
1/8 cup Roquefort Blue Cheese (crumbled)
Directions
1. Rubground rosemary onto both sides of the steak; set onto a plate and allow tomarinate at room temperature for an hour or more.
2. Start Broiler
3. Gentlybrush or rub olive oil onto steak, add herbed sea salt and pepper.
4. Placesteak onto grill, and broil until a dark, golden brown (not burnt) crust forms,5 to 10 minutes depending on thickness of meat. Turn over, and continue cookinguntil golden on the other side, 5 to 10 minutes more. When finished, placesteak onto a platter, and allow to rest for 10 minutes. Desired cookingtemperature is rare.
5. Slicethe steak
6. Sautéin sauté pan with balsamic fig glaze. ”Blaze”
7. Add fig jam
8. To serve,layer on baguette bread, the sautéed greens, steak, & blue cheese
SLOWROASTED GARLIC
4 whole garlic bulbs
extra virgin olive oil
1tsp. salt
1tsp. pepper
Directions:
Cutoff the top of the garlic so that it is flat
Laythe garlic stem down in a baking dish
Top Garlic with olive oil
Salt and pepper
Bakefor one hour at 350°
Champinones Al Ajillo (GarlicFried Mushrooms)
Prep Time: 10 mins, Total Time: 25 mins, Servings: 4-6
Ingredients
? 5 tablespoons olive oil
? 2 tablespoons minced garlic
? 1 lb assorted fresh mushrooms, cleaned and halved ( or sliced1/4-inch thick, if large)
? 1/4 cup dry white wine (or dry sherry)
? 1 head Escarole
? salt and pepper
Directions
1. Warm the oil in a large saute pan over medium heat. Add thegarlic and saute about 2 minutes. Do not let it burn.
2. Increase the heat to high, and add the mushrooms. Saute untiltender for about 5 minutes, stirring occasionally. The time may need to beadjusted according to the type of mushroom used.
3. Add the wine (or sherry) and continue to cook until the liquidis absorbed.
4. Add the Escarole, salt and pepper, and stir to combine.
5. Serve while hot.
Adapted from © 2010 Food.com
ROASTED CHICK PEAS
Prep Time: 5 Min
Cook Time: 40 Min
Ready In: 45 Min
Ingredients
• 4 (12 ounce) cans chickpeas (garbanzo beans), drained
• 1/2 cup olive oil
• Celtic Sea salt (optional)
• Garlic powder
• Cayenne pepper (optional)
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2. Drainand rinse chickpeas from the can. Blot chickpeas with a paper towel to drywhile leaving some moisture for the spices to adhere to. In a bowl or plasticgallon zip loc bag toss chickpeas with olive oil, and season to taste withsalt, fresh garlic or garlic powder, and cayenne pepper. Spread on a bakingsheet, and bake for 30 to 40 minutes, until browned and crunchy. Stirring every10 minutes. If you want crunchy chickpeas roast it for 38 minutes. Watchcarefully the last few minutes to avoid burning.
High fiber, guilt free roasted chickpeas are ready to besnacked on.
*If the beans are raw then soak first overnight as thisspeeds up process and helps with gas then the beans need to be boiled. Cannedchick peas have been cooked.
Can add fenugreek to decrease the gas/bloating. Chick peastake less time to cook then most other beans except the smaller beans onlyafter you soak.
Bella Appreciates the study and works of...
Brenda Watson, N.D.
Eric Schlosser
Diana Schwarzbein, M.D.
Dr. Joseph Mercola
Raw Chef Dan
Jentezen Franklin
Marianne Williamson
Jarrod Jones
Healthy Recipes from Integrative Nutrition
http://www.integrativenutrition.com/recipes.asp
Information provided here is not intended as medical advice and have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any diseases.
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