Tag Archives: Raw Food

New Recipes from Facebook Page

All recipes are from Posts on the Private Nirvana Lifestyle Cleanse Facebook Page.  If you haven’t joined and would like access please email your request.

Juice

Raw Soup

Salads

Dip/Salsa/Dressings

Non-Starch

Starch

Protein/Flesh

Dessert

Other


 Yummy cucumber dressing – Raw Food Family

Raw Food Family - cucumber dressing • 1 small cucumber, peeled, seeded, and chopped • ¼ cup extra-virgin olive oil • 1 ½ tablespoons freshly squeezed lemon juice • ¼ teaspoon salt • ¼ teaspoon crushed garlic • Dash cayenne (optional) • 1 ½ teaspoons minced fresh dill or basil, or 1/2 teaspoon dried • 1 teaspoon minced onion Put the cucumber, oil, lemon juice, salt, garlic, and cayenne in a blender and process on medium speed until smooth and creamy. Stir in dill and onions. Enjoy!


 Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli 1 avocado, coarsely chopped 1 Tbsp. Dijon mustard 3 Tablespoon lemon juice 1 garlic clove 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner


Simple and raw bean-free humus recipe – Raw Food Family

The Raw Food Family - Raw bean free humus • 1 cup diced zucchini • 1/3 cup raw tahini • ¼ cup fresh lemon juice • 2 cloves garlic, minced • ¼ teaspoon sea salt, plus more to taste • 1 teaspoons ground cumin • 1/8 tsp chili flakes Blend all ingredients in blender until creamy and smooth. Enjoy!


 Authentic Mexican guacamole recipe – Raw Food Family

Raw Food family - authentic mexican guacamole • 5 large hass avocados (peeled and seeded) • 1 large lime, juice of • 1 medium red onion (diced) • ¾ cup loosely packed fresh cilantro (chopped finely) • 2 large ripe tomatoes (diced) • sea salt • finely chopped fresh jalapeno, or chili powder

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently Taste and adjust seasoning with salt and jalapeno or chili ( makes 3- 4 servings)


Pumpkin Pie in a Bowl – Natalia Rose

Natalia Rose - Pumpkin Pie in a Bowl • 32 ounces fresh carrot juice • 1 cup raw sweet potato, peeled and cubed • 1 to 2 packets or drops of Nu Naturals • liquid stevia to taste • ½ avocado, pitted • ½ teaspoon pumpkin pie spice Preparation:

Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or store in an airtight container and enjoy within 36 hours.

Makes 4 to 5 cups.


Quick and Simple Bok Choy Soup – Louise Hay

Bok Choy Soup - Louise Hay Preparation time: 15 minutes Servings: 2–4

This soup is easy to make and surprisingly delicious! If you overindulged the day before, this is nice and easy on your digestive system. We’ve had clients double the recipe and eat this soup for an entire day if they’re feeling the need to gently cleanse their system.

• 2 baby bok choy (chopped) • 1 large or 2 small yellow summer squash (sliced) • 1 tsp. coriander (ground) • 1 tsp. fennel seeds • 1 tsp. curry powder • 1 tsp. Celtic sea salt • 2 tsp. ghee • 1 tsp. coconut oil

In a skillet, melt 1 tsp. ghee. Add spices and sauté for one minute. Add 2 cups water and bring to a boil. Add bok choy and sea salt and simmer for 3 minutes, then add yellow squash and simmer for 2 more minutes.

Drain most of the water except for about 1″ (½ cup). With a hand blender or food processor, blend the ingredients until smooth. This makes a soup with a nice consistency (not too watery and not too thick).

At the end of cooking, add additional ghee and coconut oil to taste.


Pumpkin and Leek Soup

pumpkin & leek • 1 Tbsp. coconut oil • ½ red onion, finely sliced • 1 leek, chopped • 2 – 3 garlic clove, diced • ½ tsp. coriander flakes or bunch of fresh coriander • 1 tsp. ground cumin • ½ peeled pumpkin, diced • vegetable stock (cover pumpkin or water with 1Tbsp. vegetable bouillon) • Spike Seasoning • Salt & pepper to taste • Avocado, sliced (garnish, optional)

Add pumpkin and stock to saucepan and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.

Heat coconut oil in a saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds.

Allow pumpkin and leeks to cool slightly then blend together in batches (food processor), until your desired consistency. I like my soups quite chunky, add more liquid if needed.

Return soup to pan, and reheat gently.

Note: for added substance/garnish add a few sliced of avocado


ARE YOU MISSING POTATOES OR MASH PUDS?

Carrot & Swede Mash

mash • ½ swede • 4 carrots • Butter • 1 tsp. raw honey (if not yeasted) or stevia to taste • Salt & pepper to taste

Peel and chop swede and carrots.

Cook the swede and carrots in boiling salted water for 15 to 20 minutes, until tender. Drain well, then return to the pan. Put the pan back on a low heat on the hob for 1 minute to cook off any excess moisture.

Remove from the heat, mash well and stir in the butter knob butter and raw honey. Season with salt and pepper.

Tip: Great with sautéed vegetables or when missing mash potatoes. Remember to start the meal with a salad, to help sheppard the cooked meal through.


Baked Eggplant

egg plant • 1 eggplant • Coconut oil • ½ red onion, sliced • 2 garlic gloves, diced • ½ to 1 zucchini, cubed • 2 tomatoes, cubed • ¼ to ½ pepper (any colour), cubed • fresh herbs; basil, thyme, oregano or coriander • Goats Feta, cubed • Sea salt and pepper to taste

Preheat oven to 200

Cut the eggplant in half, lengthwise, and scoop out the centre, leaving enough meat inside the skin so that it holds its shape. Baked upside down with a small amount of coconut oil. Also bake eggplant pulp at the same time. Season with sea salt & pepper. Bake until lightly tent with fork.

Prepare all other ingredients, combine together in a bowl, and then add baked eggplant pulp. Season with sea salt and pepper.

Turn eggplant up the right way, add a knob of butter in each half and fill with the above mixture.

Bake for another 10 min – 15 mins.

Note: You could sauté the mixture but I like my veggies semi cooked! For added flavour add ¼ cup sun-dried tomatoes (soaked in water, drained and diced)

Nirvana Detox Favourite Links

Yeast Support

Latero - Flora
Probiotics - Health-Promoting Microorganisms
Probiotics - Digestive & Immune System Support 

Bowel

Health Benefits of the Natural Squatting Position
Squatting, the best toilet posture

Colonics

Listening Material – Interview on Colonic’s
Part 1
Part 2
Part 3
Amanda Dennis from Detox the World Interviews Colon Hydrotherapist, Cindy Paiva

Recommended Colonic Therapists

Christchurch

Christchurch Colon Therapy & Detox Centre
Aqualive - Natural Health and Detox Spa

Dunedin

Vitalis Colon Care Clinic

Wellington

Body Systems

Food additives and food toxins

Hunger for Change trailer
Food Matters - Top 10 Food Additives to Avoid
Hunger for Change - Top 10 Food Additives to Avoid
Food Matters - 6 ingredients you may not want in you food

Harmful Chemicals

Enjo Clothes - Chemical Free Zone - Demonstration
Good Morning Show Demonstration

Protein

Tim Van Orden The Protein Myth
Tim Van Orden Explains Enzymes

Winter

Raw Food in Winter

Therapies

Bowen Therapy
5 Minute Energy Sequence

Other Favourite Links

Better Food Choices for the family

More links >>

Dips or Salsa

Raw Hummus

hummus

  • 1 – 1 ½ zucchini (if yellow, you can leave skin on), dice
  • juice of 2 lemons
  • 4 Tbps. Tahini (Chantal brand)
  • 7 sundried tomatoes (dice and soak for 30mins)
  • ½ tsp. cumin
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • 2 sprigs of fresh mint
  • 2 – 3 cloves of garlic
  • Himalayan salt to taste

Combine all the ingredients and blend in a high speed blender until smooth


Avocado Aioli – Natalia Rose, Fresh Energy Cook Book

Avocado Aioli

  • 1 avocado, coarsely chopped
  • 1 Tbsp. Dijon mustard
  • 3 Tablespoon lemon juice
  • 1 garlic clove
  • 2 Tbsp. olive oil salt & pepper to taste

Combine all the ingredients and blend in a high speed blender until smooth.

Note: Ideal with Kumara Chips and Salad

Kumara Chips – bake in oven with a dash of coconut oil, smoked paprika and sea salt……my favourite lazy Sunday Dinner!


Carrot & Coriander Dip – Shazzie

From ‘The Complete Book of Raw Food’ – great juice fast breaker!

  • ½ onion, peeled and diced
  • Bunch coriander, finely chopped
  • 1 lime, juiced
  • 2 carrots
  • ½ avocado, diced
  • 1 glove garlic, peeled and chopped

Blend in processor or blender.


Nirvana’s Guacamole

Great salad topping or dip for raw food platter!

  • 2 Avocados
  • ½ Red Onion
  • 2 Tomatoes
  • Coriander handful
  • 1 Red /or Green Chilli
  • ¼ Red Capsicum
  • 4 Garlic Cloves
  • Sea Salt to taste
  • Splash of Olive Oil
  • 2 tsp. Ground Cumin
  • 1 tsp. Paprika
  • Lime or lemon juice to taste
  • *Spicy add pinch Cayenne Pepper

All ingredients finely chopped and mix.


Salsa

  • 4 tomatoes diced
  • 1 clove garlic, chopped
  • ½ red onion, chopped
  • Coriander, chopped
  • ½ tsp. cumin
  • ¼ tsp. paprika
  • Lemon juice to taste

Blend all ingredients in a bowl and serve over salad or as a dip for raw vegetables.


Avocado, Tomato, and Cucumber Salsa

  • 1 ¼ cups coarsely chopped seeded peeled cucumber
  • 1 cup grape tomatoes, halved
  • ½ cup red onion
  • ½ cup chopped avocado
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • Sea salt to taste

Combine all ingredients, cucumber, tomatoes, onion, in a medium bowl, tossing well. Serve over salad or as a dip for raw vegetables.


Spinach Avocado Dip

  • 150g fresh spinach
  • 1 Avocado
  • 1 cup parsley
  • 1 cup dill
  • 1 tbsp. Tahini
  • 1 garlic clove
  • Sea salt and pepper to taste
  • 1 Chilli (optional – if you like it spicy!)

Put all ingredients in a blender and mix until smooth and creamy. Add some salt and pepper to taste.

It’s so easy! Enjoy the dip with carrots, cucumber or your favourite veggie!


Salsa Mexicana

  • 3 big tomatoes
  • 2 green chillies
  • 2 spring onions
  • 2 cloves of garlic
  • A handful of coriander
  • 1 pinch of sea salt or organic salt
  • 1 pinch of cayenne pepper
  • Juice of 1 small lime

Put the tomatoes in small cubes, clean the chillies and cut them in very small pieces, cut the spring onions in rings and chop the garlic cloves in also very small pieces.

If you prefer a “chunky” salsa, put all ingredients in a bowl and mix well. Taste with salt and pepper. Ready!

If you prefer a “smooth” salsa, put all ingredients in a bowl and mix well. Then, pour the mix in a food processer and mix for a few seconds (not too long!). Taste with salt and pepper and enjoy your freshly made Salsa!!


Eggplant Dip

  • 700g eggplant
  • 6 Tbps. tahini
  • 2 cloves of garlic
  • handful of parsley
  • 5 Tbsp. fresh lemon juice
  • Pinch of sea salt
  • Pinch of cayenne pepper

Preheat oven to 400° F.

Clean eggplants and prick in several places with fork. Then place them on grid in oven and bake for around 30-40 minutes, until the pulp is soft.

Meanwhile cut the garlic and parsley into small pieces.

When the eggplants cooled down, peel them and scoop out the pulp.

Place the pulp on a chopping board and chop very finely. Then put in it in a bowl, pour over the lemon juice and mash with a fork until very smooth.

Add the tahini paste, the parsley and garlic, mix well. Season with salt and pepper.


Preparation Challenge

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