GOLDEN MIXTURE

Yesterday I made so called, natural remedy, - "golden mixture". The name probably comes from its golden color and it is known for the strongest antibiotic certified by Ayurveda. This mixture is good for strengthening the immune system and for preventing cancerous diseases with other words it has very powerful healing potential. There are also no side effects as you would have from using artificially synthesized drugs it insted improves digestion and benefits gut flora. (Though, turmeric is not recommended for those who have gallbladder problems)

INGREDIENTS:

100 gr raw honey
1 Tbsp turmeric
Pinch of black peppar
1 tsp lemon zest
2 Tbsp Raw Apple Cider Vineger

PREPARATION:

Mix everything together by hand, it should have a nice and smooth consistency. Store it in the glas jar and keep it in the fridge up to 2 weeks. If it should develope a metallic taste, after a while, throw it away and make a new bunch.

HOW TO USE IT:

- For immune support and general allergies use 1 Tbsp a day, preferly in the morning
- If you are getting a cold or flue than you should take half a teaspoon every hour on the first day of your treatment. Redound day take a half teaspoon every 2 hours. The third day half a teaspoon three times a day.
- You can also use it in the tea or have it in your green smoothie.

RAW & DELICIOUS BELLPEPPER SAUCE (spread)

This bell pepper spred have amazing taste! It remained me and my husbund of a Serbian dish called "urnebes salata" made with feta cheese but mine was totally raw and off course no feta!

One tip from me is that I always activate my seeds and nuts - which means that I soak them for a few hours in the purified water, than after rinsing I dehydrate them until they are totally dry and store them in the glass jar. In this way, when nuts or seeds are already activated, the preparation of raw food goes so much faster and easier! :-)  Try it!

So, here are the ingredients:

1 red bell pepper 

0,5 dl cold pressed olive oil

0,5 sunflower seeds (activated)

1 big clove of garlic

juice of the half lemon

one pinch of chili powder

1 date (the seed removed)

2 pinch of black pepper

2 pinch of Himalaya salt

2 tsp of Baobab powder (optional)

Blend all together until smooth consistency. Use it on your raw crackers or as a dip sauce or on your favorite raw pasta! Feel free to use your imagination and enjoy!!!! (It will keep refridirated ut to 3 days)

    

     

RAW CHICKPEA HUMMUS

I need to admit that I have´t until now tried to sprout chickpeas (or Garbanzo Beans). I was reading on different sites on web that you need to cook them even when you have sprout them. I started to read on raw food sites and realized that people are using it raw without cooking, so I gave it a try. I sprouted my chickpeas and made hummus and falafel and I am still alive!!! :-)
Though, if you want you can after sprouting cook them as you would cook dried beans.

Below I will give you the recepies on both sprouting and preparing hummus.
While you are making hummus please taste it during the preparation and adjust it to your taste. I like it where its a lot of garlic and lemon juice.

Here is how I sprouted my chickpeas and made a delicious raw hummus:

- Cover dry organic chickpeas in purified water and soak them for 12 hours.

- Rinse throughly and drain twice a day for next 2-5 days until they have tiny sprouted tails (like on the picture) but make sure that they are not too long or they will taste bad. (The tame depends on how worm it is in the room where you sprout your beans and that is why it is difficult to tell exactly how long time it will take for your beans to sprout).

- Discard any beans that turn to mush or rot instead of sprout. Now they are ready to use them in the hummus recipe below.




RAW HUMMUS

Ingredients:

- 2 cups sprouted chickpeas
- 1-2 Tbsp lemon juice (or more)
- 4 Tbsp raw tahini
- 3-5 tsp ground cumin (or more)
- 3 Tbsp olive oil
- 4-8 cloves of garlic, minced
- 1 tsp himalaya salt (or more)
- 1-2 tsp smoked paprika
- 1/4 - 1/2 cup pure water

- Add all ingredietns into blender or food processor.

- Add the water, little at time, start to mix and add more water if needed or until you start to reach a smooth and thick paste (as hummus should have). But make sure that your hummus is not too runny.

- Garnish with paprika and extra olive oil.

- Eat is as it is or use it in on crackers, vegetable sticks or make a zucchini "sandwiches". Use your imagination! Enjoy!!!

Raw Borsch (version nr 2)

Since, I am into my Russian nostalgia this couple of days, I made another version of raw Borsch soup. It is with less ingredients, than previous recipe & guess what - it tastes as it is the real one!!!!!

Raw Borsch

Juice:

- 2 small red beets
- 3 middle carrots
- 2 stalk of celery
- 1/2 lemon

Make a juice out of the above ingredients in your juicer.

The soup (the "broth"):

- 1 tsp minced garlic
- 1tsp minced ginger
- 1 Tbsp dill (I use a bit more since I love dill)
- 1 Tbsp spring onions
- 1 tsp olive oil
- 1/4 himalaya salt

Put all the ingredients in your blender & add the juice which you have prepared earlier.
Mix all together in the blender until all is well combined.

Soup ingredients:

- 1/2 cup grated white cabbage
- 1/4 cup grated carrot
- 1/2 avocado cut into big chunks

Put all the veggies in the soup bowl. Add the mixture the "broth" and stir carefully because we wouldn't  like to mash the avocado.
Sit down and enjoy your raw Borsch!!!

RAW VERSION OF "OLIVIE" or "RUSSIAN SALAD"

Since I am half Russian, I do really sometimes miss all this traditional Russian dishes. Then I found in a one raw-recipe-book, which I bought couple years ago, Borsch (this recipe I have posted earlier) and now I found a recipe of this salad on the blog of one Russian raw food girl.  I adapted few more things to this recipe and it turned out to be grate!!!
One ingredient which I added was Indian black salt, which smells a lot like eggs. Can you imagine that!!! I was amazed!
It is called Kala Namak and the smell is due to its sulphur content. It really smells do not be surprised when you open it for the first time! :-)

So, that is why my Russian salad tastes exactly as "Olivie" since the original salad contains eggs. Now, I have the smell and taste of the eggs.

Raw Olivie Salad

Salad ingredients:

- 1/2 Green apple almost minced
- 1/8 cup Pickled cucumbers (see my previous recipe) into small peaces (almost minced)
- 1 small zucchini cut into medium cubes
- 1 cup green peas
- 1/8 cup spring onions (I use the white part)

Mayonaise:

- 1 cup macadamia nuts (or cashews) soaked for at least 2 h
- 1 Tbsp apple cider vinegar
- 1/2 to 1 tsp indian black salt
- 1 tsp raw mustard (see my previous recipe)
- 1 Tbsp called pressed olive oil
- 3/4 cup water
- pinch of turmeric powder

Preparation:

1. Cut all the salad ingredients and put it into medium bowl.
2. Put all the mayonnaise ingredients into blender and blend until it is smooth in consistence.
3. Pour the mixture "mayonnaise" over the veggies and mix by hand until it is all well combined.
ENJOY!!!

RAW CUCUMBER PICLES

Here is another recepie which is soooo easy as well!
I am wondering why I have´t done this before?!

Cucumber Picles

4 cups cucumber (3mm thick slices)
1/2 white onion, sliced
1 cup raw apple cider vinegar
1/2 cup water
1/2 cup raw agave nectar (or other equal sweeter)
2 Tbsp brown rice vineger
1 Tbsp mustard seeds

Preparation:

1. Wash & dry cucumber.  Cut the slices with mandolin. Place in the medium bowl.
2. Cut half of the onion with mandolin. Add to cucumber slices & toss together.
3. Pack two jars with equal amounts of pickles.
4. In a small bowl, combine the vinegar, water, sweetener, brown rice vinegar and mustard seeds. Whisk together.
5. Pour the brine over cucumbers & onions, place the lid over the jar & give it a gentle shake.
6. Keep in the fridge, after 24h it is ready to eat, & will keep in the fridge for couple of weeks.

RAW MUSTARD

I was totally amazed when I did mustard for the first time, how easy it was. Here is the recipe which I used for this raw mustard. I am using this some other recipes as well and in making dressing to different salads.

Raw Mustard

3/4 cup mustard seeds (I mixed colors) soaked in 1 cup of water
1/2 cup lemon juice
5 medjool dates, pitted
2 Tbsp tamari

Preparation:

- Soak the mustard seeds in the water for 4-8h. Do not drain off any water - since there would not be any due to the seeds smoking it up.
- Place the soaked seeds together with lemon juice, dates and tamari in the blender and bled for approximately 10 seconds on high.
- Store in the glass jar in the fridge for up to 2 months.  

Raw Bagels

 RAW BAGELS

This is very easy recipy of raw bagels and guess what: THEY ARE MY FAVORITE!!!! 

You can add any other ingredient you like for example garlic powder, or onion powder or let your imagination flow! :-) 

To make raw bagels you need following ingredients:

0,5 cup buckwheat (soaked for 30 min)

1/8 cup of flex-seeds (soaked for at least 4h)

6 sun-dried tomatoes (soaked for at least 1h)

10 almonds

3 pinches of fennel seeds

2 pinches of salt

pinch of chili powder (optional)

black sesame seeds for garnish (optional)

Preparation:

Rinse buckwheat well and combine with soaked flex seeds in your mixer or blender if you have a strong one. Add the rest of ingrediats and mix well until everything is incorporated. You can add a bit of chili powder to enhance the flavor.  

Make smal buns approximately 8 and scoop out a small hole in the middle. 

Cover dehydrator trays with parchment paper, and put your bagels. Sprinkle the top with sesame seeds lightly pressing them in. Dehydrate at 43 degrees for 20 hours or until they are ready.

Cut in the middle and fill with avocado butter and some vegetables or whatever you like! Enjoy!!!