LIVING GREEN
Here are some choices and options we can do right in our kitchen every day:
- Because we already eat mostly raw food we are saving on all the paper, cans, boxes that are used to package dead food reducing the amount of waste materials that are piling up as result of the S.A.D. where people produce 2-4 recycle boxes of things that need to go to our garbage dumps.
- Plan a menu for 3-4 days and buy just what you need, it will save you money in the long run because you will not be throwing out food that has spoiled. If you have the groceries right in your kitchen and fridge you will never worry about what to have for dinner? And if you have what you need it takes only a few minutes to make most raw recipes. Also when you plan there is less waste – plan to use the leftovers from your 3 day plan in your juice or in a big smoothie or in your soups.
- Compost all the waste from the raw foods you are using that day in your menu so if you have a garden you will save on fertilizer cost and give your plants a treatment they’ll love.
- Eat out less and save! We can make a great 4 course meal for a family of 3 for what you will spend for just one meal at a restaurant.
LIVING GREEN Menu
Now here is a simple Green Menu that use a variety of foods from one recipe to the next making a more efficient kitchen!
Mint Cocktail Try starting your meal with 1 tsp of BarleyMax Mint per person mixed in water with crushed ice and served in a shot glass for great visual effect!
Spinach Seed Cheese the basic recipe for this is an assortment of seeds and nuts that have been soaked, add some celery, onion, garlic, lemon juice and nutritional yeast, today we had added spinach and cilantro. Processed it well with your food processor then served it on a slice of cucumber or used it as a stuffing for zucchini.
Hale to Kale Salad again we are making this as green as possible so we have green veggies only that are chopped finely. We have kale, green cabbage, cucumber, celery, broccoli, fresh mint, and green onion, and we have added pumpkin seeds and a minty lemon avocado dressing.
Creamed Broccoli Soup we always start our soups with the basic ingredients of onion, garlic and celery to this we will add broccoli, the stuffing from the zucchini, cilantro, and season to taste. Add water while cooking until all is tender. To cream this we blend on high in a blender until smooth.
Lime Pudding can be a real treat by using ripe avocado and bananas and the juice from 4-6 limes as well as the zest, then we sweeten it up with honey or raw agave – blend it well until a creamy pudding. To keep it bright green make just before serving (it taste best cold so put in the freezer for 20 minutes before serving).
For the full recipe of the above Green Menu look in the books: In the Kitchen with Judy and the newest one Full Day Menus – by Judy Fleming These books are available here at HA Canada by calling 1-866-478-2224.
Green Menus
Spinach Dip
Ingredients: pumpkin seeds – fresh dill – onion – spinach – garlic – lemons – horseradish – sea salt
This is very much like the spinach-3-cheese-dip you can get in some of the better restaurants, but we have made it healthier by leaving the cheese out and replacing it with seeds.
Put the following in a bowl and soak for 1hour:
- 1 cup pumpkin seeds
While waiting put all the following ingredients into your food processor and blend until smooth:
- ½ cup fresh dill
- ½ cup onion
- 2 cups spinach
- 2 cloves garlic (or 2 tsp. powder)
- 2 lemons juiced
- 1 tsp. sea salt
- 1 tbsp. horseradish
Add the drained pumpkin seeds and blend until well mixed.
It can be used as a dip or spread with veggies or healthy whole grain bread or crackers. It will keep in the fridge for 3-5 days. The flavour can be changed by substituting red peppers for the spinach. Today we used it to make Zucchini Boats.
