In Friend's Kitchens, Recipe on November 10, 2011 at 13:15
When my amiga, talented singer/songwriter, Ernestine Deane, was preparing to migrate to Germany, she generously gave her juicer a new home, which is now my new favourite kitchen instrument. Up until Ernestine’s last week in Cape Town, the Le Dou MagiMix spun out delicious alchemy for her family, most importantly fresh orange juice to keep the immune system boosting during the last winter months in the Cape Town peninsula. Now that oranges are less in abundance and spring has come into play, the iron and folic acid powerhouse: beetroot is added to every juice mix I make. Find out more what beets have to offer at: Juicing for your Health.
The recipe below is my morning favourite. Rich in beta-carotene, anti-oxidants and iron . . . It makes me feel that I’ll never have to wear blush again if I keep consuming such colourful produce. Turn up the volume to soulful dub while you juice your carrot sticks and beets. It will brighten your insides and out: Play it here and wash your veggies nice.
In your juicer:
Six whole carrots
Chop some fresh mint for a natural mouth freshener while you gulp down the goodness.
Makes almost a pint of juice! Chug it down.
Dankie Erniewam! x
TIP: Juice the carrots first and remove the carrot fiber from the juicing blades and place in your garden compost. The worms will thank you. Then juice the beetroot and strawberries and save the fiber so you can later transform it into a scrumptious breakfast. (I made pink pancakes with it.) Stay tight for that yummy post soon.
In Recipe on November 9, 2011 at 12:34
Call it rabbit food, but it is damn delicious and surprisingly filling too. Inspired by Raw-vember, I made a spicy salad that is bright and tangy in flavour and festive on the eye.
This is a super quick, easy and yummy crunch salad that has major nutrients because it is a whole bunch of raw vegetables and fruit at its best. It can easily be a dish in a non-raw setting and served with tortilla chips and used as a salsa or sambal to any main dish.
I recently bought an organic cold-pressed Omega 3-6-9 (Hemp, Sesame, Pumpkinseed, Flax) oil blend and added that to the raw ingredients thanks to Crede Oils. It gave a delicious but different flavour instead of using extra virgin olive oil.
Try this recipe out with whatever produce is freshest in your fridge but this combination is a great balance of colour and flavour.
Rainbow Salsa Salad: a Raw food discovery
2 Roma tomatoes
1 large carrot
1/4 red onion
1/2 lemon with peel
1 yellow pepper
1 Serrano chile
2 tablespoons of Crede’s Omega 3-6-9 Oil
Salt and Pepper to taste
2 TB sunflower seeds
Wash your vegetables and fruit thoroughly and quarter the tomatoes, carrot, onion, yellow pepper, lemon and chile. (Leave the chile out if you don’t want the kick) Put all in a food processor and pulse for 6 seconds so they have been chopped in small chewable pieces. Place chopped vegetables and fruit into a bowl and drizzle Omega 3-6-9 oil. Put salt and pepper and sunflower seeds on top and stir until the salad is coated in the oil, salt and pepper and the sunflowers are distributed around. Garnish with slices of kiwi. Eat immediately. Enjoy the chew!