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Newletter #2...
The Right Tools
A good
blender, a dehydrator, and a juicer can be valuable
investments in a healthy
and delicious lifestyle!
Whether it's a razor sharp knife or a
high powered blender, having the right tools makes working
in the kitchen easy and fun, and increases the variety
of delicious recipes you can create. I'd like to share
with you three pieces of equipment that I wouldn't want
to be without in my raw foods kitchen.
A couple of months ago, I purchased the Champ HP3 blender,
and I continue to be amazed by what it can do! This
blender is so powerful it can grind almonds to a powder
in 20 seconds, and into a nut butter in 45 seconds.
It makes out of this world grain and nut milks, and
soups and sauces that are perfectly puréed, even
if they include hard vegetables or nuts. My nutmilks,
smoothies, soups, and puddings have never tasted so
good. It has 5 speeds that operate by touch tone--so
you can turn on your blender, go make a phone call,
and come back to perfectly smooth soup! And best of
all it's a snap to clean.
I love using my dehydrator to produce crowd-pleasing
comfort foods. My recipe for vegetable antipasto (included
in this newsletter) tastes like roasted vegetables only
better! Other tasty treats I like to make in my dehydrator
include zucchini chips, fruit leathers, yam burgers,
almond-raisin stuffing, apricot cookies, and nutbrittle.
I owned four other juicers before I purchased the Green
Life, and nothing compares. This juicer does it all--vegetables,
fruits, greens, sprouts, and even wheatgrass. And it
has a homogenizing plate to make nut and seed patés
and ice creams. This juicer operates at a very low temperature,
grinding rather than cutting your produce, to preserve
maximum amounts of nutrients and enzymes. With other
juicers, I had to consume all my juice immediately,
but with this one, I'm able to store my juice for 2
days without changes in color or flavor. This juicer
is also so quiet that I can use it at 6 am without waking
my roommate!
Spinach-Apple
Soup
Serves 2
1 apple, peeled and cubed
1 cup water
1/2 bunch spinach
1 avocado
juice of 1/2 lemon
1 T minced fresh herbs, such as basil, tarragon, or
mint (optional)
1 T olive oil
1/2 t Celtic sea salt
Blend the apple and water in a blender. Add the spinach
and blend. Add the remaining ingredients and blend.
Thin with additional water if necessary.
Mango
Ice Cream
Serves 2
4 mangoes, peeled, cubed, and frozen
Push mangoes through the homogenizing plate of a Green
Life juicer.
Vegetable
Anti-Pasto
Serves 6
4 T olive oil
3 T lemon juice
2 cloves garlic, crushed
1 t oregano
1/4 bunch parsley, minced
1/2 t Celtic sea salt
1/2 lb mushrooms, sliced
1/2 lb asparagus, sliced
1/2 lb cauliflower, cut into florets
1/2 lb broccoli, cut into florets
2 zucchini, cut into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 lb green beans, sliced
Combine ingredients for dressing and set aside. Toss
vegetables with dressing and allow to marinate 8 hours.
Place in food dehydrator for 6 hours and serve warm
or at room temperature.
Thank you to Cherie Soria, author of Angel Foods,
for this recipe.
Green
Vitality Juice
Serves 1-2
1 cucumber
4 stalks celery
1/2 head kale
1 inch piece ginger
Feed the cucumber through the juicer,
then the kale, ginger, and celery. Enjoy for breakfast
or as a between meal energy booster. This is a great
juice to use during a cleanse or fast.
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