Virgin Bloody Mary Juice (Alkaline, GF, Raw, Vegan)

Sorry for no picture, but I liked how this turned out so much that I almost just want to have it documented for myself because I know I will come back to it. This can be drank as juice, or had as a smoothie, or what I did 3/4 juice and 1/4 smoothie mixed together.

Makes 32 oz w/fiber

2-3 tomatoes (I used 2 BIG ones, if you use Roma, will need 3 possibly 4)
1 red bell pepper
2 celery ribs
1 carrot
1/2 zucchini
1/2 lime
1 clove garlic
Large handful of fresh herbs (oregano, basil, cilantro & parsley are what I used, but use what you have all else fails add in some dried herbs)

Salt to taste (I used Real Salt)
1 TBS optional Vegan Worcestershire sauce (nonvegan ones have anchovies in them)
1/2 tsp black pepper
Ice

Juice all ingredients together in first section and add the salt, pepper & vegan Worcestershire sauce after you have juiced it, and pour it over ice.

If you have a juicer, run em all through that. If you are using a high power blender like I do, I used the 'whole juice' mode on my Blendtec. It tastes great just to have it as a smoothie, but removing some of the pulp gives you a stronger taste and it's more like the Bloody Mary feel. So I strained 3/4 of the liquid through my nut milk bag and then added it back to the remaining 1/4, added 4 ice cubes, the salt, pepper & vegan Worcestershire sauce. After that I poured it into a BIG cup that had 4 ice cubes in it. So good, so good!

Stir-Fry with Almond Sauce (Alkaline, GF, Vegan)

Makes 6 servings

2 1/2 Tbs garlic, minced or crushed
1/2 tsp cumin
1/2 tsp ground corriander
1/4 tsp cayenne pepper
1-2 Tbs olive oil
2 c broccoli florets
1 onion, chopped
1 can sliced water chestnuts
1 red bell pepper, sliced
1 zucchini, sliced in half moons
1 large carrot, chopped however you like
1 celery stalk, chopped however you like
1 c bean sprouts, or sprouted lentils (I had sprouted lentils in my fridge)
1 c diced cabbage (I used purple, because that's what I had)
1/3 c coconut milk
1/3 c almond milk
4 Tbs almond butter
1 Tbs Bragg liquid aminos/soy sauce/nama shoyu
2 tsp lemon or lime juice
1 tsp salt
sesame seeds

In small bowl or cup, combine garlic, cumin, coriander & cayenne. In a large pan or wok heat olive oil. Add garlic mixture and stir until fragrant, then add onion. Cook until onion is translucent, then add the other vegetables up to the bean sprouts (don't put in the sprouts yet) and cook for a few minutes. Add milks, almond butter, soy sauce & lemon/lime juice. Stir until sauce is blended well. Cook with the lid on for about 10 min, then add cabbage, sprouts & salt. Cook for another 5 minutes. Sprinkle sesame seeds over the top.

Luau Salad (GF, Raw, Vegan)

Still going strong on my 100% raw diet, a little less than a week to go.  I'm feeling great, lots of energy and my insides feel good. Not that I was feeling bad at all before, this is just what I have been noticing. I'm thinking it's a combo of the 100% raw cleanse that I'm doing and considerable amounts of structured water I have been drinking.
This is seriously such a great salad, and so colorful too! The dressing is a sweet citrus dressing, almost a creamy vinaigrette. I was so excited to sit down and eat it, and I wasn't the least bit disappointed. I don't think you will be either. ENJOY!!

easiest way to cube mango, cut into a grid & then flip inside out & cut apart from the skin

 

Serves A LOT, maybe 10

1 head Red Leaf Lettuce, rough chopped
1 1/2 C Spinach, rough chopped
1 cucumber, diced
1 red bell pepper, chopped
4 stalks celery, diced
5 green onions, thinly sliced
1 mango, cut into cubes
1/3 C Pineapple, chopped
1/3 C macadamia nuts, soaked for 20 min rinsed thoroughly & medium chopped
2 Tbs unsweetened coconut
1 Mandarin Orange, peeled and segemented

Optional Garnish
2 Tbs unsweetened coconut
2 Tbs Sunflower Seeds

Dressing
Juice of 2 Mandarin Oranges/Clementines
1/3 C Olive Oil
1/3 C Raw Agave Nectar
1/3 C Lime Juice
1 Tbs Raw Almond Butter
1 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract (I used Simply Organic's Orange Flavor)
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Red Pepper Flakes
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
1 tsp Sesame Seeds
dash of Ground Cardamom


Combine all salad ingredients in large salad bowl and mix. If you are going for presentation, reserve 1/4 of the mango and 1-2 Tbs of the macadamia nuts to place on the top of the salad along with the optional garnish. To make the dressing, just put all ingredients into a small bowl and stir together really well. I also had it in a container with a lid and shook it up to make sure everything was mixed well. You can toss the salad with the dressing, although I have found that it is nice to just have the dressing in a separate container for individuals to add as they please. Plus, it allows the salad to keep longer if it isn't devoured in one sitting.