Recipes
Tofu with Zucchini & Almond Cream
Simple Garlic Zucchini
This is a very simple recipe and yummy if you like garlic. The first time I saw it being prepared was by my friend David on Yaku Yama mountain in the 70′s in my hippy days. I watched with amazement while he added clove after clove of garlic; I am sure he put in more then I have listed below! In those days the idea was to eat lots of garlic for all of it’s health benefits.
Ingredients:
2 large zucchinis
10 cloves of garlic*
Almond oil
Sea salt
Directions:
- Grate 2 large zucchinis.
- Chop 10 cloves of garlic*.
- Sauté zucchini and garlic in almond oil till soft for 5 minutes.
- Add salt to taste.
- Serve
*You may add less garlic or none at all if you prefer or more if you dare. 
Raspberry Lemon ‘Vinaigrette’
This dressing is called a `vinaigrette’ but it does not have any vinegar in it. Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming.
My garden is so abundant with raspberries that I am inspired to get creative in my kitchen. After developing several recipes this is my favorite.
This is great with a salad made of romaine, arugula, raspberries, grated carrots and red onion.
Ingredients:
1 cup olive oil
1/8 cup lemon juice
1 cup raspberries
1/2 cup water
12 drops Light Stevia (Sundew is my favorite) to taste
1/8 tsp salt Read the rest of this entry »
Apple – Raspberry Jam
Ingredients:
3 cups apples
1 cup Raspberries
1/2 tsp liquid stevia (Sunny Dew is best)
2 Tbsp sucanat
Directions:
- Core and chop apples into small pieces.
- Place apples into stainless steel or enamel saucepan with raspberries and stevia.
- Simmer till apples are soft then mash with potato masher.
- Bring to a full boil over high heat.
- Boil hard for 2 minutes, stirring constantly.
- Ladle into sterilized jars and put lids on immediately.
- Set aside and do not move for at least 12 hours till they have sealed then store them in a cupboard.
Note: As this jam does not have a lot of sugar in it; it will not last as long. A few months in the cupboard then refrigerate.
How To Freeze Your Own Berries
I’m berry happy right now.
My freezer is FULL of the raspberries and saskatoons I picked and froze this year.
Why Freeze Your Own Berries:
- Other than raw or fresh, frozen food retains more nutrients and vitality than most other forms of preservation.
- You know if they are really organic.
- You know if they were really fresh.
- It is your food that you picked with care. It contains all the outside memories and good feelings of berry picking.
Because of all this….. i think they taste better!
Directions:
1. With most berries you can wash them with water but take care with raspberries they must be very gently washed the by rinsing (never leave to soak). I do not wash or rinse my raspberries; I simply pick out the bits of leaves, stems etc.
2. Put the washed berries in a colander to drain and then lay out on a tray to dry. With blueberries and saskatoons I put them in a lettuce spinner to dry them out.
3. Arrange the berries on a cookie sheet or any size baking tin one layer deep to ensure that the berries keep their shape and will not clump together. Don’t worry about having a small amount of freezer space to do all of the berries at once. They freeze very quickly in about 1/2 hour so you can keep loading the same cookie sheet with berries.
4. When the berries on the sheet are frozen, package them into sealed containers or freezer bags that are thick so as to prevent the berries from freezer burn.
5. Label the containers or bags of berries with name and date.
6. When you are ready to eat your frozen berries, thaw them in the fridge for 10 to 12 hours, or on your kitchen counter for a few hours.
7. They will keep for many months; often find I am still eating mine a whole year later right up until I am picking this year’s berries and they taste good.
Yogurt Dip
Ingredients:
½ cup yogurt (soya, goats or cow’s milk)
½ tsp spike seasoning (can be purchased at health food store)
½ tsp mustard
Few drops of stevia
Directions:
1. Mix all of ingredients together in a jar.
2. Keep refrigerated and use within 5 days.
Note: do not make this in a blender; it will become like milk.
A Revolutionary Simple Approach To Healthy Eating
