Category Archives: Recipes

Weight Loss Detox Water

Weight loss detox water!

Here is a weight loss detox water that tastes great and is simple to make. And of course you can drink it even if you are just thirsty and not even trying to lose weight. Instead of reaching for a sugary soda or a diet soda loaded with chemicals, why not try a refreshing and completely natural beverage?

Here’s how to make this simple natural drink:

2 liters water
1 medium cucumber, peeled and thinly sliced,
1 lemon, thinly sliced,
1 teaspoon freshly grated ginger and around
10 spearmint leaves.

Just throw everything together in a glass container big enough to hold the water and let it set for a couple for hours in the refrigerator so all the flavors blend together.

How could refreshment be more simple?
Check out our healthy recipes page!

Sweet Potato Black Bean Chili – Mega Delicious

Unusual recipes occasionally turn out to be some of the best recipes in your food arsenal and this sweet potato black bean chili recipe is certainly at the top of our list.

Being that we were blessed this late summer with a good crop of sweet potatoes from our organic garden, we had to find something to with half a paper bag full of potatoes, thus our new chili recipe was born, with a little help from Eating Well Online.

One of the things I noticed right away after Jean cooked up a pot of this delicious chili was that it actually had a mild sweetness to it, more so that our other easy chili recipe. Of course you will get some sweetness from the added agave, raw sugar or honey, but this flavor is a little different. But don’t worry it’s nothing like candy sweet, it’s just a hint of sweet flavor that gives this dish a very robust and hearty flavor. We’re sure you are going to love it.

Ingredients for Sweet Potato Black Bean Chili:

  • 2 teaspoons cold pressed coconut oil
  • 1 cup diced sweet onion
  • 2 cloves garlic, minced
  • 2 cups diced celery
  • 3 to 4 cups diced sweet potato
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon powdered ginger
  • Dash cinnamon
  • 1.5 cups dried black beans, soaked overnight and cooked until soft
  • 28 ounce can diced tomatoes with liquid
  • 2 teaspoon sucanat/honey/raw sugar
  • ¼-1/2 teaspoon sea salt, or to taste
  • 2 tablespoons chopped fresh cilantro

Preparation:

Your first step is to saute the onion, garlic and celery in the bottom of a Dutch oven. Then add cooked beans, sweet potatoes, tomatoes, sweetener, and spices. Stir together and add salt to taste. Bring to a simmer then lower and cook over low heat until sweet potatoes are cooked through.

You can enjoy your black bean sweet potato chili on its own or serve over freshly cooked brown rice. Alan likes his chili with a liberal sprinkling of Louisiana Hot Sauce.

We hope you enjoy it!

Easy Chili Recipe – Best Chili Ever

This easy chili recipe is also my best chili ever recipe. You can’t beat it for also being a great healthy recipe as well.

Most people love chili, but it can become a very unhealthy dish with all the meat and cheese people put in it and on it. This meatless chili recipe is made from mostly living food and has an ample amount of protein because of the beans. Additionally it is high in fiber. I think you will be surprised at how tasty a meatless chili recipe can be.

This easy Chili recipe is great for raw foodists and vegans alike.

Easy Chili Recipe – Best Chili Ever Recipe

Preparation time: 30 minutes

Serves 6

Plan ahead preparation:

Soak ¼ cup sun dried tomatoes for approximately 1 hour. Place sun dried tomatoes in a small bowl or glass measuring cup. Just cover them with purified water.
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I use dark red kidney beans for my chili, which I sprout ahead of time. (sprouted kidney beans must be cooked before using) A sprouted bean has much more nutrition in it that a dry bean. Once a bean is sprouted it becomes living and growing and no longer in its dormant state.

To sprout the beans, I soak 1 cup of kidney beans in purified water over night (approximately 8 hours) drain and rinse. I rinse and drain 3x’s a day for 2 – 3 more days until I see their little tails start sprouting. Then I slow cook them on the lowest temperature of my crock pot until tender. For more information on sprouting visit Sprout People. One cup of dry beans equals about 2 cups sprouted and/or cooked beans.

Of course you don’t have to sprout your beans, especially if you are in a hurry, canned beans will work fine.

My final “plan ahead” preparation tip is, bring all vegetables to room temperature before assembling your healthy chili recipe.

Vegetable Chili recipe base:

2 ¼ cups chopped fresh tomatoes
¼ cup soaked sun dried tomatoes
2/3 chopped celery
½ cup chopped sweet onion
1 cup chopped green pepper
1 jalapeno slice
1 cup fresh cilantro
¾ teaspoon sea salt
2 teaspoon chili powder
1 teaspoon paprika
1/8 teaspoon cayenne pepper
¼ teaspoon coriander
1 tablespoon honey

Put all the above ingredients for the chili healthy recipe base, including soaking water for tomatoes, in your food processor and puree.

Pour vegetable chili recipe base into a bowl. Gently stir into chili healthy recipe base approximately 2 cups finely chopped zucchini and ¼ cup finely chopped sweet onion along with 2 cups of dark red kidney beans.

Taste your easy chili recipe and adjust the flavors. You can enjoy your healthy chili recipe as is or you can spoon it over ½ cup brown rice per serving.

To your healthy chili!

Kale Soup Recipe With Tomatoes

We are sure you will love this delicious kale soup recipe because it’s sort of like what’s served at Olive Garden, only it’s a vegan version. Kale is so easy to grow in a Florida garden. It seems to flourish in the cool fall and winter months and has a long growing season. So far, our experience is that it is immune to pests and funguses. These positive growing variables result in plenty of kale for which the gardener has to find uses for.

Besides using kale to make wonderful, nutritional green smoothies and giving it away to your neighbors another nutritious way to use kale is in soup. We love soup, especially in the cooler months – so I developed a vegan kale soup recipe which uses sundried tomatoes and potatoes.

Kale Soup With Tomatoes Recipe

1 medium onion chopped
4 large cloves of garlic minced
4 cups torn kale
4-6 cups miso broth
One 15 ounce can of beans (your choice – navy or cannelloni work well)
1 medium potato chopped
10 sundried tomato halves chopped
1 cup fresh parsley chopped
1 tablespoon each Fresh rosemary, oregano and thyme
sea salt and pepper to taste

Using a large pot lightly sauté the onions, garlic and kale in a small amount of water or high heat oil. Once the kale and onions are softened add the rest of the ingredients. Cook gently on low until the potatoes are softened when you stick a fork into them. As soon as the potatoes are cooked through, your kale and tomato soup recipe is ready to be enjoyed. Just season with sea salt and pepper and serve.

We hope you enjoy this delicious kale recipe.

Tomato Vegetable Soup – The Hearty Kind

Winter time is a great time to make Hearty Tomato Vegetable Soup. Soup is food for the soul. And though it’s satisfying and comforting all year round, it’s especially welcomed on a cold day.

This Hearty Tomato Veggie Soup is one of the most nutritious and delicious vegetarian veggie soups you can make. Alter the vegetables, depending on what you have on hand, and make your own favorite vegetable soup creation.

That makes this soup more nutritious than any other soup you’ve likely had is that it is living. Therefore the colors remain vibrant while the soup is also bursting with real all natural flavors. These flavors are truly all natural, unlike the excitotoxins found in the “natural flavorings” additives found in most processed vegetable soups from your grocer’s shelf.

Hearty Tomato Vegetable Soup

Preparation time: 30 minutes

Serves 4

Plan ahead preparation: Bring all vegetables used in the soup to room temperature before assembling the soup. Soak ¼ cup sun dried tomatoes and 1 pitted date for 1 hour in ½ cup purified water. Dissolve 1 tablespoon brown rice miso in 1 cup purified water.

The following ingredients are for the soup base:

3 very ripe roma tomatoes chunked
2/3 cup red pepper chunked
½ cup celery chunked
½ cup fresh basil
2 large cloves garlic minced
Juice of 1 small lemon
1 small sweet onion chunked
½ teaspoon herbemare (sea salt and herb product found at health food store)
1 tablespoon olive oil

Place all the above ingredients for soup base in your food processor with the S blade in place. Add the sun dried tomatoes and date with soaking water. Puree, gradually add the miso broth and continue to puree until smooth. Pour into a small pot with lid that will hold 1 ½ quarts. Taste and adjust flavors to your liking.

The following are ingredients to add to the soup broth:

Slice one peeled medium carrot into very thin rounds
½ cup zucchini sliced Julianne style
½ cup yellow squash sliced Julianne style
¼ cup green pepper diced
¼ cup yellow pepper diced

I use my mandolin to slice the carrot as well as the zucchini and yellow squash. The zucchini and squash are cut into approximately 1 to 1 ½ inch slices and have the appearance of noodles.

Gently stir vegetables into the vegetable broth to complete your Hearty Tomato Vegetable Soup.

Enjoy!

Inspired by the Thick & Chunky Vegetable Soup recipe in the Jan/Feb issue of Back To The Garden at hacres.com

California Miso Soup Recipe

I love soup, especially Japanese miso soup – that lovely thin, salty, broth with the distinct miso flavor. On a raw food diet however it never really occurred to me that I could enjoy the best of both worlds – at least until my moment of inspiration. A few weeks ago, I was thinking about what I could make for lunch that would be different than the usual salad or fruit smoothie.

For some reason I had been thinking about miso soup that day. Then my thoughts went to the nori sheets in the pantry I had never used, and next I remembered the sweet potato in the refrigerator that was begging to be eaten and suddenly, through a spark of inspiration, a new recipe was born – California Miso Soup. I went straight to work on it and in about 15 minutes had created this wonderful sort of raw soup creation I call California Miso Soup.

First, for those who are not familiar with miso, let me explain. Miso is a condiment the Japanese use to flavor food. It is a thick paste made from fermenting and aging soybean and/or rice with a mould called koji. For this soup base, I use an organic mellow white miso made by Westbrae. The great thing about this product is that it is unpasteurized – meaning it’s loaded with enzymes.

California Miso Soup Recipe Ingredients (for 2 servings)

Heat 2 cups of filtered water in a sauce pan (Do not boil, It will aggravate the flavor of the nori)
Cut a few slices of nori into the water – like nori noodles or flakes (Nori is an edible seaweed, dried and made into sheets. It is typically used to wrap sushi)
3 heaping tablespoons mellow white miso – make a slurry first by stirring in a little hot water.
Stir the miso slurry into the hot water with the nori noodles.
Remove miso soup base from burner.

Place the following ingredients in a bowl:

Use your spirooli or spiralizer to make sweet potato and zucchini noodles
Use your mandolin to make very thin carrot discs
Slice green onion
Chop celery
Chop ½ Haas avocado
Snipped fresh parsley

Add all the vegetables and herbs from your bowl to the soup base, stir gently, season with herbamare, and eat immediately.

This soup takes 10 minutes to make and is absolutely delicious. You can add as many or as few vegetables as you like. If you don’t have all the ingredients listed here, customize it and make it your own.

This miso soup recipe is even more delicious with sprouted wheat crackers made in the dehydrator.

Eat healthy, be healthy!

Beet Recipe – Beet Salad Recipe

Are you ready to try a truly unique beet recipe? Pickled beets, baked beets, and canned beets – you’ve probably tried them all. Now try our delicious and colorful beet salad recipe. This is a simple, unique and exceptionally nutritious salad.

Before we get to the beet recipe here’s a few beet nutrition facts. Beets have good amounts of iron, vitamin A, folic acid, potassium and calcium. Because beets are rich in alkaline elements like potassium, calcium and magnesium they also help to fight acidosis. Acidosis is a condition that results when too much acid is formed in the body thereby depleting alkaline reserves. Acidosis is a sign of underlying disease in one’s body.

You can fight disease by making raw vegetables like leafy greens, carrots, bell peppers, broccoli and even beets a part of the mainstay of your daily diet.

Beet Recipe for Beet Salad

Preparation time: 10 minutes
Serves 6

3– 4 cups freshly shredded beets (approximately 2 medium beets)

Vinaigrette Dressing for Beet Salad Recipe
3 tablespoons apple cider vinegar
3 tablespoons cold pressed olive oil
1 tablespoon raw honey
Dash herbemare (sea salt and herb concoction found in whole food store)
Dash freshly ground pepper

Peel the fresh beets and cut them into thick slices that will easily fit into the feeding tube of your food processor. After shredding, you should have 3 – 4 cups of shredded beet for your beet salad recipe. Place shredded beets into a large bowl.

Next, whisk the remaining ingredients together in a small bowl. Taste and adjust the flavors to your liking. The beet is quite sweet so keep that in mind when adjusting the flavors of the vinaigrette dressing. Pour the vinaigrette dressing over the beet recipe and toss gently. Put in a covered dish and refrigerate until ready to serve.

To your good health!