Sarma's Cilantro Shake

Ingredients:
Pink Grapefruit
Cucumber
Cilantro
Lime
Pineapple
Agave Nectar or stevia
Vanilla Extract
BIG pinch of Cinnamon
Pinch of salt
Directions
In a blender, (Vitamix if you have one) throw a pink peeled grapefruit, peeled cucumber, lots and lots and lots of cilantro - like half a bunch, a lime, some pineapple, agave nectar or stevia, vanilla extract, BIG pinch of cinnamon, and pinch of salt.

(http://www.welikeitraw.com/rawfood/2007/03/sarmas_cilantro.html)

Ketchup

3 cups canned tomato paste
1/4 cup whey
1 tbs sea salt
1/2 cup maple syrup (Grade A)
Pinch cayenne pepper
Good quality fish sauce (without chemicals)

Mix together, place in quart siza Mason jar leaving about 1 inch. Let ferment for about 2 days.

Introduction

I probably should have started with this post, but I never have done things in the correct order. I started this blog in hopes of helping others with the same digestive problems that I have. I have IBS aka Irritable Bowel Syndrome, that is when I am either constipated or diarrhea. I have a difficult time keeping food in long enough to gain any nutrients from it. I started seeing a holistic counselor and she has been helping me greatly. It was just a matter of changing my diet and taking certain foods out of it. This will always be a concern for me, so it is not going away after a few months of treatment, but catching it early enough will help prevent any serious conditions such as Celiac or Crohn's disease.

Sprouted Quinoa Plate with Salsa and Vegetables

Serves 1

Sprouted Quinoa:
35-50g (1 1/2 - 2 oz) quinoa grain
Salsa:
1 (preferably ripe-ish) tomato
1 spring onion (scallion, green onion)
a few leaves fresh basil
(don't sub dried, better to omit)
up to 1/2 clove garlic
(omit if you hate raw garlic)
Vegetables:
1/2 (sweet) red (bell) pepper
3 - 4 pieces baby sweetcorn
1 medium mushroom
soy sauce and balsamic vinegar to taste (optional)
To Serve:
1/2 serving (1/4 recipe) Almond Pâté
(or 4 tbsp other raw nut or seed pâté)

1. Begin this recipe 24-28 hours in advance to allow for sprouting and soaking. First prepare, soak and sprout the quinoa. You could set the almonds soaking for the pâté at the same time.

2. To prepare the salsa, chop everything very finely (especially the garlic) and mix together.

3. To prepare the vegetables, deseed and chop the pepper, slice the babycorn fairly thinly and chop the mushroom. Season with soy sauce and balsamic vinegar if using, and mix well.

4. Spread the quinoa sprouts over a plate, then place a mound of the Almond Pâté in the middle. Spread the salsa in a thin ring around the outside of the plate, then put the vegetables between the salsa and the Almond Pâté. You won't be able to see the quinoa.

5. Eat and enjoy!

Thanks Living-foods.com for this great recipe!

by Kate L Pugh

Ginger Carrots

Ginger Carrots

4 cups tightly packed grated carrots, one tbs of grated ginger (more or less), 1 tbs sea salt, 4 tbs whey or add some more salt. Mix together in bowl and pound to release juices. Place in 1 quart masson jar and press carrots so that liquind covers carrots. Cover tightly and let fermented about three days.

You can substituite ginger with garlic or something else that you like, experiment! I prefer garlic. This makes for a great afternoon snack. Hope you enjoy!