Easy Stuffed Peppers

Dec 2, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

I didn’t bring anything from home for lunch today so I just popped down to the supermarket and grabbed a few things. I wanted to show how easy it can be to make a raw lunch with ingredients from a standard supermarket without using any special equipment. All you need is a knife, a fork and a board or a plate. I managed to walk to the supermarket, make my lunch and sit down to eat in less than an hour. Eating healthy doesn’t have to be complicated or take a long time. Just watch, everyone in your office will be asking you about it and wanting some too!

Ingredients

1 red bell pepper
1/2 avocado
mixed shredded veges (this mix had carrot, broccoli stalks and beetroot in a prepacked bag)
6 brazil nuts
1/2 lemon
sea salt or himalayan salt

 

Method

1. Cut the red bell bepper in half and remove the stalk and seeds

2. Scoop out 1/4 of an avocado into each half pepper and mash in with a fork to fill all the nooks and crannies

3. Add some shredded veges and some chopped brazil nuts

4. Squeeze some lemon juice over the top and a sprinkle of salt

Enjoy!

 

Variations

You can use any veges or salad mix that you find at your local supermarket to stuff the peppers with. I prefer to use salad mixes that don’t have any dressing as you can’t be sure of what’s in them. I used brazil nut here as they are really high in selenium and they also have a really savoury taste, but use any other raw nuts or seeds that you like or leave them out altogether.

Ruby Grapefruit & Avocado Salad

Nov 24, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Sometimes when you think you don’t have anything left to make what you wanted for dinner you end up making something really delicious. Salads can be created from almost any fruits and vegetables that you have in the refrigerator, there are no set rules so just throw a few things together and see what happens. Sometimes it may not work out, but other times you might discover a combination that is unexpectedly delicious! So the other night, I had no tomatoes which is something I would often use in a savoury salad and the only fruit I has left was a big ruby grapefruit so this salad is what happend out of almost bare cupboards and it was delicious.

 

Ingredients

Shredded Cos/Romaine Lettuce
Diced Avocado
Diced Ruby Grapefruit or Regular Grapefruit
Sultanas or Raisins
Soaked Sunflower Seeds or Pumpkin Seeds
A squeeze of lemon Juice
Pinch of Himalayan or Sea Salt

 

Cinnamon Banana Icecream

Oct 19, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Now that bananas are coming down to a somewhat affordable price here in Australia I can get back into making icecream! As long as you have some bananas in your freezer it only takes a few minutes to whip up this tasty soft icecream. You can really add any other flavours you like to the frozen bananas to create you own frosty treat. Try it with some cacao powder, lucuma or some berries. And a tip for freezing bananas: Wait until they are spotty then peel them, break into chunks and store them in a container in the freezer. That way you won’t get frostbite fingers trying to peel the skins off!

Cinnamon Banana Icecream

One Serving

3 Frozen Bananas

2 Medjool Dates

1 tsp Cinnamon

1/4 Avocado (Optional)

Either blend all ingredients in a vitamix blender using the tamper or use a food processor. If you have a twin gear juicer like the Greenstar or a single auger juicer you can push the ingredients through using a blank plate or to the manufacturers instructions for nut butters.

You’ll need to eat this right after blending unlike dairy based icecream it will become solid and icy if you store it in the freezer.

Oh, and this is perfectly acceptable to eat for breakfast on a hot summers day. Icecream for breakfast!

Vegetable Noodles with Currants & Mandarins

Oct 10, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.

Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!

Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.

red cabbage
carrot
daikon radish
zucchini
pumpkin seeds
sunflower seeds
mandarins
currants
avocado

For the dressing
lemon juice
raw honey
toasted sesame oil
cayenne pepper
sea salt

  1. Soak the seeds in water for a few hours. Drain and rinse. If you have a dehydrator you can dehydrate the seeds for a crunchy texture, but they will still work fine as is.
  2. Spiralize or grate the carrot, daikon and zucchini
  3. Use a mandoline to finely slice the red cabbage, if you don’t have a mandolin, just use a large knife.
  4. Peel the mandarins and divide into segments. Dice segments into thirds.
  5. Dice the avocado and mix with the currants and the rest of the ingredients.
  6. Whisk the dressing ingredients together and drizzle over the salad. If you have time, let the dish sit for an hour or more to marinade. This will intensify the flavor and soften the vegetables.

Green Smoothie Revolution!

Feb 23, 2009   //   by myrakelly   //   Uncategorized  //  No Comments

I’ve had a few requests recently to post up some green smoothie recipes so I thought it would coincide nicely leading up to the Green Smoothie Revolution talks around New Zealand right now. If you’re already into raw food you’ll no doubt know all about the green smoothie but for those of you who don’t here’s the lowdown.

The basic green smoothie recipe is so easy your kids could and should make it. Take some green leafy veges and blend with fruit and water. That’s it. You’ll eventually come up with your own favourite combinations and it’s best to use what is growing seasonally and locally.

Here’s a few of my favourite blends.

Kale, Banana, Tangelo, Spring Water

Kale, Banana, Yellow Plums, Spring Water, topped with goji berries (as shown above)

Spinach, Strawberry, Mint, Banana, Spring Water

Banana, Swiss Chard, Blueberries, Goji Berries, Coconut, Spirulina, Bee Pollen, Spring Water

Savoury: Spinach, Avocado, Red Capsicum, Tomato, Unpasteurised Miso Paste, Alfalfa Sprouts, Zucchini, Cucumber, Lemon Juice, Tamari, Spring Water. You can eat this version in a bowl like a soup with chunks of tomato and avocado. So good on a hot day.

Greens are so vital for our health, they provide so many nutrients and minerals that we should try to get them in wherever we can. So that’s why the green smoothie is so great. Kids love them too. It’s a good way to hide the greens if you aren’t that into the flavour. The taste of the fruit cancels out the chlorophyll taste of the greens. If you’re just starting out, I recommend a nice mildly flavoured green like spinach which is really high in protein. Ditch the multivitamins and try drinking a 500ml glass or more of green smoothie a day and see how great you feel after a week.

Here’s a great demonstration from the lovely Karen Knowler

[youtube=http://www.youtube.com/watch?v=ZFm9_6BTCHM&hl=en&fs=1]

If you’re in Wellington or Christchurch you’re in luck! The green smoothie queen herself is doing a tour of Australasia during February. Victoria Boutenko and her daughter Valya are doing a series of talks all about green smoothies and all things raw vegan. You can get more info about the Boutenko family here.

February 26th:
Wellington, New Zealand

When: Thurs 26 Feb. 6.30pm – 9.30pm
Where: Wellington Central Baptist Church, 46 Boulcott Street, Wellington Central
(free parking at the Tournament Car park building opposite)
Cost: $30 reduced to $25 if paid by 20 Feb.
For bookings & enquires: www.purewellbeing.com or phone Wgtn 04-384 7070
or email health@purewellbeing.com

Feb. 28th Christchurch, New Zealand
When: Sat. 28 Feb. 2:00pm – 5:00pm
Where: Christchurch Netball Centre
Hagley Park, central Christchurch
Cost: $25 (registration essential)
For bookings & enquiries: email on kaz@xtra.co.nz or by
texting or calling 027 339 0051.
Messages can also be left on 03 343 2022.

Atsumi detox in Thailand

Jan 17, 2009   //   by myrakelly   //   Uncategorized  //  No Comments

I’m on my fourth and final day of fasting at Atsumi on Phuket in Thailand. It’s been amazing and one of the highlights of my trip. I completely recommend it. Most people do at least a week but four days was all I had time for. You can do an all raw fast or a juice fast or the full fast, which is what I did.

The daily schedule consists of morning yoga and your choice of massage (Thai, reflexology, oil, thaiatsu) sometime during the day. There’s also a beach trip each day and an activity at night like meditation, kickboxing, salsa dancing which all helps to keep you busy. Or you can just do your own thing. We also alternate arise and shine herbs and chompa to help that mucoid plaque out with psyllium and bentonite clay shakes. And to get all of those dirty toxins out we do two colemas a day. So after all that there’s not much time to be thinking of food.

They have plenty of additional therapies like rebirthing, hypnotherapy and acupuncture. Yesterday I had the most amazing therapy though. It was part reiki and energy work and part card reading with a medium. She told me about every part of my life now and for the future. Things that only I could have known, it was incredible.

As far as the physical detox goes, the first three days were tough, I was pretty weak for the most part but this morning I woke up feeling better than ever. Best trip ever. Everyone should do it.

Find out more about Atsumi here.

The Yoga Room

The Yoga Room

A Massage Hut

A Massage Hut

Gardens at Atsumi

Gardens at Atsumi