Berries are colorful, tasty and nutritious, just by eating them raw we can enjoy them anytime. This recipe makes a raw version of the traditional whipped cream so we can enjoy it with our favorite berries anytime.
[stextbox id=”info” caption=”Strawberry Whipped Cream”]
1/2 cup of raw whipped cream
1/3 cup of blueberries
1/3 cup of strawberries, diced
2 medjool dates, diced.
1 cup of soaked cashews (2-3 hours)
1/2 cup of orange juice
1/2 teaspoon of almond essence
3 tablespoons of agave nectar
1 tablespoon of of Irish Moss paste
- Place orange juice and Irish moss and mix on a high speed blender until smooth.
- Add rest of ingredients and mix until smooth.
- Set on fridge for about 1 hour.
- Stack a mix of berries, diced dates and add the whipped cream with a pastry bag.
Keeps 3-4 days on fridge.
Looking at the events that are happening in the world, we need to pay more attention to the choices we make in our diet in order to prevent terminal diseases. I’m very sorry for the innocent people who are suffering in Japan and I wanted to share some information that we can take into our diet to fight against low level radiation, so we can all benefit from it.
Eat more whole grains ( I rather sprout them!) in your diet (ratio 40-50%)
They help detox our body, and prevent cellular damage.
Eat more greens (20-30%) leafy greens, cabbage family and yellow veggies (zucchini, capsicum, yellow tomatoes)
Eat more brown seaweed (5%): Kombu, Kelp, Wakame
According to a research in the Canadian Medical Association Journal, such ingredients have a polysaccharide substance that can help eliminate radioactive traces from the body.
…and also remember to always carry an umbrella with you, you don’t want some acid/radioactive rain in your head.
I will work on some tasty raw vegan recipes against low level radiation!
Y. Tanaka et. Al. ” Studies on Inhibition of Intestinal Absorption of Radioactive Strontium”, Canadian Medical Association Journal 99: 169-75.
From Diet For The Atomic Age, How To Protect Yourself From Low-Level Radiation, by Sara Shannon, Avery Publishing Group Inc., Wayne, NJ USA, 1987. The book is available for $8.95 from the publisher. Tel: 800/548-5757.
Retrieved on March 15 2012 from:
This simple smoothie is not only delicious, but it combines a perfect balance of nutrition and detox benefits. If you search about the benefits of coconut you’ll be probably amazed of the density of nutrients that are found in this miracle fruit. Living in Asia makes it quite easy to have access to fresh Thai coconuts, that are the best for making this recipe. As for spinach, or any other green leave that you want to add to your smoothie, it will make it even more refreshing and nutritious too!.
[stextbox id=”info” caption=”Spinach Colada”]
1 cup Spinach
1/2 cup coconut pulp
1 cup coconut water
1/8 tablespoon sea salt
Place all ingredients on a high speed blender and mix until smooth.
This one of my favorites soups, easy, fast and delicious! It has a cooling effect on the body, ideal to take it after a workout. Coconut pulp is rich on minerals, protein and healthy fat; and also the water is excellent for re hydrating the body.
[stextbox id=”info” caption=”Coconut Congee”]
1.5 cups coconut water
190 grams coconut pulp (about 1 cup)
1 teaspoon sea salt
This recipe works best using Thai young coconuts.
Place all ingredients on blender. Press the pulse button until the coconut pulp converts into small shreds. For a thicker texture add more coconut pulp or reduce the water.
In a raw vegan diet you can also eat warm food too! For the past few days, it’s been getting cold in Hong Kong and I wanted to share a recipe that a friend ask me to do for a detox workshop.
[stextbox id=”info” caption=”Warm Butternut Squash Soup”]
1/2 cup butternut squash
2 cups water, hot
1/3 cup macadamia nuts
1 teaspoons salt
1 tablespoon Irish moss, (paste)
1 pinch ginger ground
1 pinch cayenne
1 teaspoon parsley
Place water, squash and Irish moss paste and blend until smooth.
Add the rest of the ingredients.
Use a drainer to serve and remove the foam and some nut meal.
Decorate with dry parsley.