Sitting Buddha

Today I share my Buddha collection. To me it represents: to be....awake, aware, in the present, truth, peace, unity. Although all this is within me/us, the reminder is always welcomed.

Green Juice

Lately I've been juicing enough for twice a day. I feel really good when I do this. It takes more produce and more work juicing. For now this is my program. I am worth it. You are worth it. I drink one in the AM and the other later in the day. The other one is stored in a mason jar to almost the very top to keep it from oxidizing.
So this is this recipe:
kale
romaine
celery
cucumber
green apple
lemon
ginger
tiny piece of jalapeno (gives a nice kick)

E N J O Y

Almond, coconut, cacao nib cookies

Almond, coconut, cacao nib cookies.

 
After making almond milk, use the pulp for cookies.
This is a simple little recipe and delicious.
 
almond meal/pulp
shredded coconut
cacao nibs
agave
maca
pinch of himalayan crystal salt
 
taste as you mix to see if you want more of something
form into cookie shapes
dehydrate for 1-2 hours
 
serve warm with a favorite beverage
store in mason jars in refrigerator.

Hungarian Cucumber Salad

Abundance of cucumbers? Make cucumber salad. My garden is giving me some bountiful cukes. Being Hungarian, I make this salad all year around. It is refreshing, tasty and goes with anything, oh and so easy to prepare. Enjoy!

Thinly slice cucumbers and lightly salt. Mince or chop 1 or 2 cloves of garlic. Depending on how much cukes you are using add some apple cider vinegar (1 to 2 tablespoons). Mix it all up. Sprinkle Hungarian Paprika (available in supermarkets) on top.  I also add a little black pepper. Let it sit at room temperature for a while. Mix when ready to eat. Refrigerate left over, if there is any.

Freezing Raw Vegan Food

I am in the process of learning more about freezing raw vegan foods. Fruits, nuts and seeds I have been freezing and would like to expand on it. 
Kristen's Raw has a great article on her blog about freezing raw foods. Also read the comments after the article, it adds to the post. As always, great information from Kristen.

Garlic scapes, arugula pesto

Found this great recipe for garlic scape and arugula pesto from The Romantic Life.


bunch of arugula
4 garlic scapes
1/2 cup almonds (I soaked and rinsed it)
salt 
olive oil


In food processor blend almonds and scapes.
Add a little olive oil and salt.
Add some of the arugula,
stop the FP and with spatula push the pesto back down into the bowl from the sides.
Add the rest of the arugula and some more olive oil.
Process and taste to see if it needs more salt and olive oil. You don't want it too dry.


Can serve this in many ways. I will have it on romaine leaves. Has great garlic flavor.

Kale chips

This topping is so delicious. The creaminess of the cashews gives it a nice texture.


1 bunch of curly kale, cut stem out and save for juicing. break leaves into large pieces...they shrink when dehydrated. 


For topping blend the following: 
about 1 cup of raw cashews, (I used cashew pieces-less expensive) soak one hour
a little water to blend 
juice of 1 lime 
1/2 to 1 chili pepper, this is to your liking or a few dashes of cayenne 
salt 
2 teaspoons olive oil 
1/4 cup Bragg's nutritional yeast 


In bowl mix kale and topping very well
put on mesh trays 
dehydrate about 5-6 hours
I put it in the dehydrator at 10 AM and came home 4:30 and it was ready. 
A perfect treat to come home to.