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    • Creamy Garden Soup (that's Dairy-Free)

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    •  6/26/2012 11:54:46 AM

      It's the time of the year that we anxiously await the bounty of the garden! 


      We don't have a garden right now (since we are getting ready to sell our house) but we have been lucky enough to have been asked to help out in someone else's HUGE garden.  My kids are paid each week to go over and weed, and although they are big fans of the work, it has been fun for them to see the garden's growth each month and see what can come from the tiny seeds they planted. Last week we got our first gift from the garden; a huge paper bag full of green peas.


      I know that the middle of summer is not necessarily the best time for soup, but this is a recipe that I think I will be making all summer long.  At first glance it may seem like a simple soup recipe, but somehow the flavors come together so perfectly in this soup that I simply can't get enough of.  My kids loved it (which was a relief) and my oldest daughter said, "Thanks for putting cheese in the soup this time".  I laughed and said, "It's not cheese, it's cauliflower!"



      Creamy Cauliflower Soup
      2 TBS olive oil
      1 sweet onion, chopped
      1 head of cauliflower, chopped into florets
      1 quart of vegetable broth
      2 Tomatoes, chopped
      2 cloves of garlic, minced
      2 small zucchini, chopped into 1-inch cubes
      ¾ cups of canned coconut milk
      1 tsp salt

      Garnish: 1 bunch cilantro, juice from 2 limes, Siracha hot sauce

      (For more greens a whole head of kale is delicious in this too)


      Heat the oil in a large soup pot. Sautee the onion and cauliflower on medium heat for 7 minutes, stirring frequently. 


      Add the broth, tomatoes, and garlic. Bring to a boil and then turn the heat to low. Allow the soup to simmer for 15 minutes. Add the zucchini and salt and simmer for 5 more minutes or until the zucchini and cauliflower are soft. Remove the pot from the heat.


      Pour the coconut milk into a high-powered blender and add about 3 cups of the soup (mostly cauliflower if possible). Puree the soup and coconut milk until it becomes creamy (be careful because the soup is very hot). Pour the puree back into the soup pot.


      Add the cilantro, lime juice and hot sauce.  Serve it with love and a smile :)
      • We (my husband and I) are new to eating a plant-based diet and I made this for dinner tonight. Soooo delicious! One bowl filled me up but it was so good that I wanted more! I can't wait for lunch tomorrow when I get to have the leftovers!
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    • Raw Crackers/Pizza Crust - Gluten Free

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    •  6/18/2012 11:55:37 AM


      Raw Buckwheat Crackers/Pizza Crust

      1 cup raw buckwheat, soaked over night, rinsed and drained

      1 1/4 cup raw sunflower seeds, soaked over night, rinsed and drained

      1 clove of garlic

      4 carrots, juice them in a juicer so that you have the juice and the pulp*

      1/4 cup olive oil

      1 tsp salt

      2 TBS ground flax seed

      optional, fresh herbs like basil or oregano, or dry Italian seasonings



      Combine all of the ingredients into a food processor fitted with the 'S' blade and puree all of the ingredients.  You will probably need to stop the machine and scrape down the side a few times to achieve the creamy texture. If you have a smaller processor you can also do this in batches.


      Divide the batter onto to dehydrator trays with the grid and Teflex sheets.  Spread the batter out evenly about a 1/4 of an inch thick. (You can also use wet fingers to help spread out the batter).  Then score the batter with a butter knife to the desired size.  As you can see I chose to do large rectangles.


      Dehydrate the crackers for 1 hour at 140 degrees and then lower the temperature to 115 degrees.  After 5 or 6 hours gently turn the batter over and dehydrate for another 5-6 hours.  Store in an air-tight container or ziplock bag.


      *I tried this recipe by simply chopping the carrots as finely as possible in my food processor.  While this did  work, the final product was MUCH better when the pulp and the juice were separate.






      For the salad above I top 2 of the crackers with lettuce, shredded carrots, this yummy bruschetta, cucumbers, avocado and microgreens.  I then drizzled it with my favorite balsamic vinegar.  It was delicious!  These are also a great snack by themselves or with hummus or other dips.

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    • Raw Sprouted Granola

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    •  6/11/2012 7:32:02 PM

      I have been reading quite a bit about the power of raw and living foods and I was intrigued by the immense benefits that simply soaking your grains, nuts, and seeds in water can have.  Some say that when these foods are soaked overnight in water they can increase their enzymes by up to 300%!  Wow.


      So I got out the old sprouting tray and decided to make some raw granola.  I was thrilled with the outcome and thought I would share.


      DICLAIMER: I am a "stay-at-home" mother of 4 and they are all in school...which means that I have the luxury of packing my schedule jammed packed...or I can stay home and create yummy food in my kitchen.  This recipe isn't hard, but it does have quite a few steps.  I know that for many of you moms out there, this may not be the recipe for you.  But for those of you "foodies" who would rather spend time in the kitchen then the just might enjoy this creation :)




      Dry Ingredients

      1 cup of buckwheat, sprouted (make sure you buy raw buckwheat)

      1 cup of raw sunflower seeds, soaked overnight

      1 cup of raw oat groats, soaked overnight

      1/2 cup almonds, soaked overnight and then chopped

      1/2 cup dried unsweetened coconut

      1 apple, shredded (I chose to leave the peel on)*

      1/4 cup raw cacao nibs, optional

      juice from 1/2 lemon (1-2TBS)

      2 TBS ground flaxseed

      1 tsp cinnamon

      pinch of salt


      Combine all of the above ingredients into a large bowl



      Wet Ingredients

      1/4 cup maple syrup*

      1 packet of stevia (1/2 tsp)

      2 TBS coconut oil*

      1/2 cup chopped dates


      * If you want your granola a little sweeter or with more flavor, you can easily add more of these ingredients


      Combine the above ingredients into a high-powered blend and blend until smooth.  Pour over the dry ingredients and stir until well incorporated.




      You can stop right here (add 1 cup of raisins) and store this granola in your fridge, but I chose to dehydrate it (which why I don't add raisins to the recipe above. Since I want my raisins nice and plump, I will add 1 cup AFTER I am done dehyrdating).


      Divide the granola onto 2 or 3 Teflex sheets and dehydrate at 135 degrees for 1 hour.  Then turn the temperature down to 115 degrees and continue to dehydrate until you achieve the desire consistency (about 6 hours).


      Store in an air-tight container.

      Hope you enjoy it ~ Maintenance Mommy

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    • Raw Hummus Wrap with Sweet Curry Sauce

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    •  6/4/2012 9:44:56 PM

      I went to lunch again at one of my favorite restaurants called Omar's Rawtopia.  It is Salt Lake's only raw food restaurant. I've written about it before here.  I've been there 3 or 4 times now and I have always ordered the same thing - the  Seaweed Hummus Roll :) 

      Here is their description:


      Seaweed Hummus Roll - Hummus wrapped with Nori roll piled with bell peppers, onion, tomatoes, avocados, sprouts,
      and love.

      I usually pay an extra $2 to have it on a bed of greens and topped with a curry dressing and falafel flakes.


      Well, I loved my meal (as usual) and decided that I needed to come home and recreate it! 


      Can I just tell you how thrilled I was that it was a success!!!  Now I can make it anytime I fact, I have almonds soaking right now to make some hummus tonight :)


      So here it is!  It is not the EXACT same (of course) but it is pretty darn close!


      Raw Almond Hummus


      3/4 cups raw almonds, soaked overnight, rinsed and drained

      1/3 - 1/2  cup water

      2 TBS tahini

      juice from 2 lemons (about a 1/4 cup)

      2 green onions

      2 garlic cloves

      1/2 tsp salt


      Combine all of the ingredients into a high powered blender and blend until smooth (adding the water as needed).  You will probably need to stop the machine and scrape down the sides to get it to the right consistency.




      To assemble the roll exactly as shown above you will need:

      Nori sheets

      Red pepper


      Red onion



      Fresh Basil

      Alfalfa sprouts

      Microgreens or radish sprouts


      These of course are all optional.  Just use what you have, or what you like!  Simply spread out the hummus to cover the whole nori sheet (this is what will soften the seaweed) and then pile on the veggies.  Serve it over some chopped lettuce and top with the curry dressing.  Oh my mouth is watering already! I haven't yet figured out the falafel flakes, so I crumbled my favorite raw buckwheat crackers over the top - that recipe with come next week ;)



      Sweet Curry Dressing


      1/2 cup raw cashews, soaked overnight, rinsed and drained

      1/4 cup water

      1 green onion

      1 TBS honey (ideally raw)

      1 tsp curry powder

      1 garlic clove

      juice from half a lemon (about 1 TBS)


      Combine all of the ingredients into a high powered blender and blend until smooth.


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    • Miso Ginger Dressing

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    •  6/1/2012 4:52:46 PM
    • 2 tsp fresh minced giner

      2 TBS miso

      1/4 cup rice vinegar

      1/2 tsp sesame oil

      2 TBS flax oil

      2 TBS honey

      2 TBS fresh lemon juice

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