Blog Archives - Hebrew Earthmama
 
For Snack and part of Dinner
Smoothie: Canteloupe, Mango, Pineapple, Banana, Tofu, some oats


We didn't have this for dinner but, I love pad thai tofu so, i have to ask my husband to budget for these
 ingredients below. Then we have to see if the kids will eat it.

Raw Food Pad Thai with Kelp Noodles

- 2 T Macadamia Nut butter (or Almond Butter)
- 1/3 cup oil, sesame or olive
- 1 T Tamari
- 2 teaspoon cumin powder
- 2 teaspoon of ginger
- 1/2 jalapeno pepper, deseeded
- 2 teaspoon lemon juice or lime
- 1/3 cup filtered water

Blend and serve over Kelp Noodles, thinly sliced Red Bell Peppers and Mung Bean Sprouts.

* You can garnish with peanuts and cilantro!From Kevin Giavanni, Raw Foodist
 
At almost 4 monthhs pregnancy we are trying to embark on making our diet as raw as possible. We eat within biblical law of what foods are clean and unclean. Through studying of nutrition, I have learned the more natural state a food is in, the more enzymes, minerals, and antioxidants your body will receive. I will share what foods I am eating throught this pregnancy, as well as what I am giving my children; as we embark on this journey of healthy living.

Today for Breakfast:

Smoothie: Kale, cucumber, watermelon, apple juice
Lettuce Wraps: Big pieces of Romaine lettuce, tomato, onion, vegan chick patty, vegan cheese sauce...yummm
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Amy’s Favorite Green Smoothie
By Amy De Wolfe

1 Fresh Mango (peeled)
1.5 Medium Bananas (peeled)
2 handfuls Baby Spinach
1 cup Water or Coconut Water
4-5 Fresh Mint Leaves

Toss everything in the blender and blend until smooth. If you like a thick smoothie, use frozen fruit and/or less water. If you like a thinner smoothie, use more water as you blend.


The Best Salad Ever
1 ripe mango
2 large handfuls sunflower sprouts
A large plate or bowlful of your favorite greens

Place your greens on you plate or in a bowl. We're talking serving platters and large mixing bowls here! Spread your sunflower sprouts over top of the greens. Peel and dice your mango, disposing of the pit, and sprinkle the chunks of fruit over everything. We like to squeeze any remaining juice out of the flesh stuck to the peeled skn or pit over our salad too. This works especially well with very ripe mango. Enjoy each bite of greens with a juicy chunk of sunny mango!


Amy's Guacamole
By Amy De Wolfe 2 Ripe Avocados
1 Ripe Roma Tomato
2 Tbs Fresh Minced Corriander (Cilantro)
1 Tbs Fresh Minced Onion
Juice of 1/2 a Lime
Sprinkle Cumin (optional)

Peel and pit the avocados and place the flesh into a sealable container. Keep the pits aside. Dice the tomato and add it, the corriander, the lime juice and the cumin to the avocado. Use a potato masher - or better yet, add some love and use your hands - to mix the ingredients and mash the avocado. Don't try to make it too smooth. The chunks of avocado are delicious!

Put the avocado pits on top of the guacamole, seal the container and place in the fridge for several hours so the flavours can combine. Delicious eaten with romaine lettuce leaves and sprouts, or on celery sticks!

From: The Raw Divas
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