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Find “My Favorite Green
Smoothie" recipe on the “Goddess Speak” page!
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Broccoli Medley
A colorful meal like this one is as beautiful to look at as
it is healthful. I start off with a marinade of either fresh lemon or orange juice. I usually use the juice of the whole fruit.
Though, I sometimes use half & a few tablespoons of water if I don’t want it to have a particularly citrusy taste.
I put in the sundried tomatoes next, so they can begin to soften. After that it’s the broccoli, cut quite small. I do
this so it takes less time to become tender. I vary what follows. In the photo I added chopped olives, carrots, red cabbage,
& red bell pepper. Sometimes, I will sub the olives for avocado. The last ingredient I put in is chopped fresh tomatoes.
They tend to get a little mushy, so I usually add them in just before I sit down to eat. I have not been adding salt to my
recipes, since I always have either olives or sundried tomatoes in the dish, which are always plenty salty. I do use Organic
Kelp Granules to add a salty flavor if I feel the need. Maine Coast makes the one I use. I will also add Asafetida/Hing for
a garlic & onion flavor since I don’t prepare my meals with either. It’s a Hare Krishna thing (there is a
link at the end for more on that). I will occasionally use fresh herbs and/or fresh or dried hot pepper
to taste. Sometimes, I add a bit of local raw honey if I want a sweeter marinade. I know it’s not vegan, but that’s
my only thing. I don’t do agave anymore. I feel it’s to processed.
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The Ingredients (They are not exact measurements. It’s
soul food, feel it):
Fresh organic orange or lemon juice Water (optional) Sundried tomatoes (organic &
vine ripened if possible) Organic broccoli Raw organic olives or Avo Organic carrots Organic red cabbage Red bell pepper (organic if
seasonal) Chopped fresh tomatoes (organic if in season) Let marinade for two or three hours, stirring occasionally
to distribute juices. Enjoy!
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Zucchini Pasta
This is a great way to have raw pasta! All you need is a spiralizer
& a zucchini. Use a strait, fat zucchini if you can find one. It’s best to let it come to room temperature before
you cut it. If you cut it when it’s still cold, it will release a lot more water. It’s more like pasta when it’s
drier. I have a Joyce Chen Saladacco Spiral Slicer. I bought mine at Amazon I think. You can definitely buy them there, for about
$24. All you do is cut the zucchini in half or thirds after removing the ends, place it in position, and twist the lid in
place. After that, you turn the crank & watch the magic! I use to leave the skin on the zucchini. Now, I peel it off ‘cause
it looks more like pasta without it. The Broccoli Medley will go great on top of this raw pasta. I also recommend simply topping
it with diced avocado & tomato. Yum!
Collard Wraps Recipe Coming Soon! (See photo to the right)
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