Raw Brocoli and Avocado Salad (Vegan & Raw)

This makes a really great lunch especially if you make it in the morning and let the flavors meld together

Ingredients

2 cups of Organic Broccoli slaw

1/2 an Avocado - Cubed

1 small Tomato - Seeded and Cubed

1/2 Tablespoon of Garlic - chopped

1/2 Tablespoon of Olive Oil

1/2 of one Lemon - juiced

2 Tablespoons of Hemp Hearts

1 Tablespoon of raw chopped almonds

Sea Salt and Pepper to taste

Instructions

Toss all ingredients together....simple as that

Notes

You can also (and I have in the past) save the stalks from fresh broccoli and cut them into match stick sized pieces, but since I discovered Organic Broccoli slaw I save so much time

Chia Seed Kheer (Vegan Indian Dessert)

Chia Seeds are an ancient grain that called Salvia Hispanica which grows in the deserts of Mexico.  They were used by the Aztecs and Mayans as energy and endurance boosters.  In fact, the word "Chia" means strength.  They are considered a concentrated food meaning that these tiny seeds pack a serious punch when it comes to healthy Omega-3 fatty acids, carbohydrates (the healthy kind) protein, fiber, antioxidants and calcium.

This is a version of the Indian dessert Kheer without the processed white rice that is normally used.

Ingredients

1 Cup of Silk Vanilla Coconut Milk (carton)

1/4 cup unsweetened canned coconut milk

2 Tablespoons of Agave Syrup

1 tsp of ground cardamom

1/2 tsp of ground cinnamon 

4 Tablespoons of Chia Seeds

unsweetened Coconut Shavings

Sliced Almonds

Directions

Mix all ingredients (except coconut shavings and sliced almonds) in a tupperware or other container with a lid.

Seal tight and shake.

Store in refrigerator for at least 5 hours.

Serve cold with Coconut Shavings and Sliced Almonds as garnish

Sesame Seaweed Salad

This is one of my all time favorites.  It's super filling which is great for dieting and seaweed is a power food.  Wakame seaweed is packed with iron and contains 10 times the amount of calcium than a glass of milk.

Ingredients

3/4 ounce dried wakame seaweed

3 Tbsp. Rice Wine vinegar

1 Tbsp. Sesame Oil

1 Tbsp. Coconut Aminos (soy sauce/tamari)

1 tsp. agave nectar (raw sugar)

1/2 Tbsp Chili Oil

Hot Pepper Flakes

Directions

Soak the seaweed in a bowl of warm water for seven to 10 minutes.  Drain in a colander and pat dry with paper towels or use a salad spinner if you have one (there is one available to guests at Chateau Mooseknuckle)

Cut seaweed into think noodle-like strips

In a small bowl combine the rice wine vinegar, Coconut amines and agave nectar and whisk.  If you are using sugar, whisk until it is well dissolved. 

Continue whisking and slowly add the sesame and chili oil

Add the seaweed to the bowl and toss well.

Add the sesame seeds and chili flakes and toss again

Serve immediately 

Dried Wakame Seaweed (Eden brand)

Coconut Yogurt with Chia Seed Gel in Organic fruit Juice

Ingredients

⅓	cup of high quality or fresh organic juice
	(I used apple/berry in this recipe)
1	Tablespoon of Chia Seeds
1	Cup of Plain Coconut Yogurt
1	Tablespoon of Toasted Slivered Almonds

Directions

I started with Evolution’s Apple Berry Fiber Smoothie
Pour 1/3 cup of juice into a glass and stir in 1 Tablespoon of Chia Seeds.
I use Whole Food’s 365 brand Chia seeds.
Let the seeds sit for about 15 minutes stirring occasionally until they
form a gel.
Stir the Gel into the Yogurt and Top with slivered almonds.
This is filling and healthy and the gel can be made ahead of time for a quick bite in the morning.

Super Yummy Kale Chips

Dehydrator and Oven Kale Chips

At Chateau Mooseknuckle we have a dehydrator available for anyone that would like to use it while staying there.  This recipe is one of Joey's favorites

The dehydrator has three tiers so it can hold a lot of Kale.  If you can bring your own organic that is the best to use for this recipe.  But, if you get into a pinch the Stater Brothers in the village sells it and I have Vegetable and Fruit Cleaner

Fruit and Vegetable Wash

INGREDIENTS

1 Large Bunch of Kale

1/2 cup Water

2 Tablespoons of Almond Butter

1 Large Clove of Garlic

1 lime; Juiced

1 Tablespoon of Tamara or Coconut Aminos

1/2 Tablespoon of Coconut Oil

1/2 Tablespoon of Sesame Oil

1 Tablespoon of Red Pepper Flakes

1/2 teaspoon of Sea Salt

2 teaspoons of grated Ginger

INSTRUCTIONS

Wash the kale and tear into bite size pieces; discard the stems.

Place Kale in Salad Spinner to remove excess Water

Combine other ingredients in food processor and taste.  Adjust to your palette.

Put the kale in a large bowl and pour sauce over.  Use your hands to coat each piece, massaging to get it into the grooves and crevices

Spread in in a single layer in dehydrator and let it dehydrate for 5 hours

If you are using the oven do the same but bake it at heat to 375 and bake for 20 minutes.

I find the dehydrator works best because it cooks both sides evenly and it's still a raw food because of the low temperature.

Store in an airtight container

Delicious!

Morning Cleanse Juice

Because I am a lucky person, my wonderful husband bought me this amazing juicer for Christmas last year.  I love it!

Because with this......

Breville Juice and Blend

You can turn this....

Into this...

Ingredients

1 - 1 inch piece of ginger root

2 cups of  Fresh Spinach

1/2 Cucumber; peeled

3 Medium Carrots

1 Medium Beet

1 Medium Apple

Instructions

Make sure to wash all your vegetables carefully.  Especially the beet. 

Cut to fit in the juicer if necessary

You may want to remove the seeds from the Apple as they contain a trace amount of cyanide

Serve in a fancy glass

Sunomono - Japanese Cucumber Salad (low carb)

Low Carb / Vegan / Raw

Ingredients

1 Large Cucmber - peeled and sliced, seeds removed

1 teaspoon of salt

2 Tablespoons of Bragg Apple Cider Vinegar

1 Tablespoon of Stevia

1 teaspoon of Soy Sauce or Bragg Liquid Aminos

Sesame Seeds

Instructions

Peel cucumber and slice in half long wise

Scoop out seeds with a spoon and then thinly slice each half using a mandoline or knife

Sprinkle with salt and let stand 5 minutes

Squeeze out excess moisture

Combine Vinegar, sugar and soy in a bowl and mix well

Pour Vinegar mixture over the cucumber slices and toss

Sprinkle with Sesame Seeds and Serve