Beet Skordalia + Variations: Greek Almond and Sweet Potato Dips

There is nothing better than a friend calling me up to come over, taste some amazing dip, dissect and recreate them ... oh yeah, and bring the kids and she will feed and watch them while I play in the kitchen with the ingredients that she bought. DREAM COME TRUE!

Needless to say, I wasted no time and was over the next day. She bought three skordalia dips from the farmers' market. They were super delicious but super expensive. We are all for supporting our local businesses but at one point we need to be practical and make things ourselves if we can. One dip original, one was beet and the other chipotle. They were all delicious! By the time I left her house I was so full from taste testing and adding a pinch of this and a dash of that, but it was worth it! We got all three dips down to what we thought was perfect.

I am currently on beet overload. I have pickled them, froze them, added them to my smoothies for breakfast, beet ice cream, beet cupcakes, we've had them for dinner for the past two weeks and have been living off of this dip during the day. I am about 32% beet as I type this!

I still equally the love the other flavors, but until I use some of these fresh garden beets I have, I won't be making the other flavors as much. If you've hung out with me in the past month, there's a good chance I've served this to you and many have asked for the recipe so I had to showcase the glorious beet!

I love harvest time! On a side note, my garden is doing terrible, but I am soaking up what my family and friends are sharing with me. Thank you everyone! I guess it's to be expected with a July baby ... it's not my fault (ha ha ha).

Beet Skordalia

Makes 2 cups

1 c blanched almonds
1 cup beets, chopped
1/2 c sweet potato, chopped
3/4 c olive oil
3 garlic cloves
1/4 c lemon juice
3 T basil
1/2 t salt

Preheat oven for 375 degrees F. Bake beets until they are soft. 

In a pot of boiling water, potatoes until they are soft. Drain.

In a food processor, add all ingredients together and puree until smooth. It should be the consistency of hummus. Enjoy!!!

Sorry, not pictures of these right now ... but enjoy them just the same. They are yum yum yum! Happy Harvest all!!

Plain Skordalia

1 c blancbed almonds
1/2 c sweet potatoes, chopped and cooked
1/4 c lemon juice
1/2 c olive oil
1 T basil
1/2 t salt
2 garlic cloves

Chipotle and Pepita Skordalia

1 c pepitas
1/2 c alomds
1/3 c sweet potatoes, shopped and cooked
2 T lemon juice
1/2 c olive oil
1 clove garlic
3/4 t salt
1/2 chipotle pepper, I use canned ... adjust according to your heat liking.

Vegan Fig and Cashew Dip

Figs are not one of those things that I normally buy. They are a nice treat that I have every now and again. Dates on the other hand, I eat all the time! But when your father-in-law asks to pick up some dates for you and picks up a gigantic Cosco bag of figs, you start eating more figs! They do look delicious, right?!

I made fig preserves twice, but have you ever had that urge for something creamy? I love creamy dips ... Okay, I love all dips but creamy ones are the best! We were doing a morning brew session (brewing a danky West Coast IPA) with some friends. I always have snacks as we brew, but we were starting at 9 am so my normal salty snacks didn't sound right. I decided to give the fig preserves an overhaul and make more of a dip out of them.

The dip went over as good as the beer! I served them with apples, pepper water crackers and some more dried fruit. It went great with our coffee stout!

Vegan Fig and Cashew Dip

Makes 1 1/2 cups

8 dried figs
6 oz cream cheese
1/2 c cashews
1 t minced ginger
1 T lemon juice
dash of salt

Place figs and cashews into a food processor and mix until they are finely chopped up. Then add remaining ingredients and mix until everything is well incorporated and smooth.

Top with fresh chives ... it's pretty and adds and extra savory flavor to it!

Don't forget to try my fig preserves too!

Easy Raw Donut Holes

We are packing up to go camping tomorrow. I've got a huge list of stuff to pack, stuff to make, stuff to take care of before I leave, etc., but what do I do ... procrastinate and write a quick blog post!

Every time we travel, I always make energy bites. If the kids need a quick bite in the car or just a snack when we're there these are perfect! Considering we are going to a pumpkin festival, I should be making my Pumpkin Energy Bites, but I don't have pumpkin and I am not taking another trip to the grocery store! Yesterday, at my first trip to the store, I wanted to buy some bagels.

When I got to the checkout line the checkout person told me that I needed to grab two bags in order to buy them ... well, with two kids almost in tears that they needed to go to the bathroom, one kid singing loudly and the baby just smiling like an angel, I decided to forgo the bagels and get some other bakery later. Fast forward to my second trip that day ... I simply forgot!

Now, it's cookin' time and I still want some bakery to take. I'm over the idea of making energy bites as well as some fresh baked goodies so, what do I do but marry the two! I saw a while back the idea of making raw donut holes by using oats and vanilla to give them that doughy flavor. So, as my potatoes and carrots are cooking for Vegan Nacho Cheese (another camping must have), I decided to quickly throw some ingredients in the food processor and make it happen. Simon and I have already ate three!! Now you see why I had to write this, it got me away from eating more.

Enjoy them as we are and hopefully the rest of the family gets to enjoy them in the great outdoors! By the way, please pray for good weather!! Thanks!

Raw Donut Holes

Makes about 15

Dough Ingredients

2 c deglet noor dates
1 c cashews
1 oats
2 T maple syrup
2 T vanilla powder
1 t hazelnut extract (or other flavor)
dash of salt

Topping Ideas

Leave Naked
Shredded Coconut
Cocoa 
Cocoa & Cinnamon
Cinnamon & Sucanat Sugar
Pistachios

Mix all dough ingredients in a food processor and mix until it is like sand.

Form dough into balls. If it is not sticking, add a little coconut oil.
Roll them into your desired topping and enjoy!

Smoky Tempeh Mushroom Burgers
Makes 8

8 oz Tempeh
1/2 medium onion
2 cloves garlic
8 oz mushrooms
1 c cooked rice
1 medium carrot, shredded
2 T liquid smoke
1 T worsteshire sauce
1 t dijon mustard
1 t salt
1/2 t pepper

Horseradish Sauce

1/2 c Veganaise
1 T horseradish (this will vary on the spice level of the horseradish you have and your likings
1/4 t pepper

A Shot of Wheatgrass a Day Keeps the Doctor Away!

Okay, so I don't have a shot every day, but I try to. Paul is much better at this than I am, but I can promise you that every little bit helps. Years ago, a man that Paul worked with introduced us to wheatgrass. His wife is a nutritional consultant with her own natural healing practice, Loreta's Living Foods. She had countless stories about the healing powers of wheatgrass.

After hearing about all this we had to give it a try. We weren't in bad health, but we do realize that our health can always be better and preventative action is the best action! We got on a wheatgrass kick. Both of us had a lot more energy after drinking it and we noticed other small improvements. Digestion was amazing, our skin looked great and Paul's chronic bad breath (sorry Paul) was completely gone! He smelled like roses! I am always good for at least one good winter cold and flu and we both went the whole winter without one runny nose. We were both amazed at this realization. Could it be a fluke or could the wheatgrass really be doing that much?! Then, spring came and so did my allergies ... Oh wait, no they didn't! It was all too amazing. Our health and our daily energy were at a complete high.

We were on a kick! It was a little expensive to buy shot after shot so we began buying trays of it to juice ourselves. Soon after, we cut costs even further by growing it ourselves. It does take a bit to get going ... good soil, a few trays, a cool spot and a grow light. We got almost all of our supplies from WheatgrassKits.com (I warn you, they have awesome stuff and you might get hooked. We have also bought their sprouting kits ... so easy and delicious!). All of this paid for itself after the first couple trays that we grew. After beginning to juice wheatgrass, we started to change our diet as well. We started looking at food combining, how different foods digest in our systems. This is what started it all.

Time went on, we encountered a move in which we didn't have much space and slowly we just stopped growing it and taking it. Our diet continually improved, but the wheatgrass just faded out.

The past year has been a strenuous one. My third pregnancy was the hardest on my body, the tole of having three kids in three years and simply life has just been busy. I try to steadily work out, but something always 'comes up'. I had numerous colds last winter. The whole family got the flu. Paul and I felt like we were just floating along. It was time to make some changes. We started growing it again and the family is feeling great!

Wheatgrass as well as studies on its healing properties have been around for ages. So why isn't it more prevalent in today's world ... This baffles me! In 1940, the American Journal of Surgery, recommends chlorophyll for its antiseptic benefits. They says that chlorophyll can help: clear up foul smelling odors, neutralize strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome chronic inner-ear inflammation and infection, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhea in many cases. Again I ask, why is wheatgrass juice not more prevalent in today's world?

Why I Love Wheatgrass ...

It is one of the best sources of living chlorophyll available to man. Chlorophyll is anti-bacterial and can be used to heal both the inside and outside of your body. Science has proven that chlorophyll stops growth and development of bad bacteria. Chlorophyll neutralizes toxins in the body, helps purify the liver and improves blood sugar problems!

Dr. Ann Wigmore, as well as institutes based on her teachings have been helping people get well from chronic disorders for 30 years using wheatgrass.

It's a crazy detoxifier! According to the Hippocrates Health Institute, wheatgrass juice helps increase red blood-cell count while lowering blood pressure. It cleanses the blood, organs and gastrointestinal tract of debris.

Wheatgrass juice can help with acne, eczema and psoriasis. It has even been proven to remove scars after it has been ingested for seven to eight months along with an improved diet.

It acts as a detergent in the body. I love my natural deodorant, but when I have wheatgrass juice regularly, I hardly use it!

It is great for mouth health. Wheatgrass juice helps prevents tooth decay. Next time you have a tooth ache, try holding wheatgrass juice in your mouth for 5 minutes.

Sore throat? Gargle wheatgrass juice to help kick it fast.

Keeps the hair from graying ... here's to hoping right?

Improves digestion. It is great for constipation and keeping the bowels open. It is high in magnesium.

It is great for blood disorders of all kinds. Wheatgrass juice can help reduce high blood pressure and enhances capillaries.

Yes, it is grass, but for all those who can't handle the gluten, it's okay. Wheatgrass is gluten free. It is cut before the grain forms!

How To Take Wheatgrass:

You need to have a juicer, specific for juicing grass, or find a place that sells it. The fresher the better! We have a simple, old school hand juicer. It is cheap and it does the trick perfectly.

1. On empty stomach, take 1-3 ounces of wheatgrass within 15 minutes of juicing it. Always start with one ounce and work your way up. It's best to have an hour before a meal.
2. Swish it around in your mouth for 30 seconds(ish) before swallowing. This helps strengthen your gums and starts the natural digestion process by mixing with your saliva.

Wheatgrass is very powerful. Many people who have a very toxic inside have gotten sick the first few times that they have it. This is normal, be confident it's doing it's thing and don't give up. It will get better. Depending on the grower, it can be very sweet. Some people like to cut the flavor with a little lemon slice or apple juice afterwards. If you just don't love the taste of it, add it into your juices or smoothies.

Many of the health benefits of wheatgrass suggest an improved diet to aid in improvement. It's the American way to want an instant cure all, but we need to realize that we need to do a little work to have great, long-lasting health. Take a look at your diet, where could there be improvements? Do you need a shot of wheatgrass every day, every week ... everyone does!? It's whatever works best for you and your situation, every little bit helps. A healthy diet, along with wheatgrass has proven to help many people with scary, chronic diseases. Let's take our health into our own hands and get healthy today ... One shot of wheatgrass at a time!

Maybe, someday ... we can get a shot of wheatgrass at our local pharmacy instead of just health food stores!

Sources:
40 Benefits of Wheatgrass from WheatgrassKits.com
50 Reasons to Drink Wheatgrass
Wheatgrass Detox Side Effects

Citrus Turmeric Smoothie

Everyone had little resolutions that they make throughout the year. I think I have a new resolution every week! Probably 25% of them actually stick, but I don't think those are that bad of odds.

My latest resolution is to start getting more turmeric in my diet. Ever since I started making Squashin' Macaroni & Cheese with my overload of winter squash, I have been addicted to turmeric. It's an anti-inflammatory, it increases your antioxidants, it is said to help prevent and possibly treat cancer, it's thought to delay aging and this is just naming a few benefits, there are many, many more!

Another one of my my resolutions that I'm trying to conquer is to juice more (and work out more, and eat more salads ...). I'm a 'two-for' type of gal, so I figured I should try to get two done with one shot and make a juice with turmeric in it. Let me tell you, I'm hooked. It's sweet, tangy and a has a little tiny bite from the turmeric. Plus, this juice is so easy. It doesn't have a million ingredients and I almost always have the ingredients in the fridge.

I think I'm setting myself to actually meet this resolution!

Citrus Turmeric Smoothie

Makes 3 cups

1 orange, peeled
1 carrot
1 c coconut-almond milk (or any other milk of your choice)
Juice from 1/2 a lemon
1/2 in ginger, grated
1/2 t ground turmeric

Put all ingredients in your blender and mix. Add ice if you would like it cooler.

Raw Beet & Chocolate Ice Cream: Just Beet It!

I love when good ideas don't work out as planned, but they still take you to a really great place. There are so many things in life that we plan and plan for and they just don't work out. We need to remember to wait and look outside ourselves and what we originally wanted and look for the silver lining, which many times is better than what we planned for!

Okay, now that I got that out of the way ... back to food so you can see where I am going with that! I have had a few beets sitting around and staring me down and I wanted to do something different. I wanted to make a dessert. I really wanted to make a beet fudge. With trusty ol' Google, I tried to find a recipe and I couldn't find one. There were plenty of fudgy beet cupcakes and brownies, but no fudge. I just didn't feel like baking though! So, I decided to just go for it and see what would happen.

I got the 'batter' to taste pretty darn good. Now, to see if it would actually set up in the refrigerator! Waiting, waiting, waiting ... it never did! It was a really good frosting though! So, I tried the freezer. Waiting, waiting, waiting ... it obviously froze and tasted good, but if it sat out for 10 minutes it was mushy again. Not exactly the fudge I wanted. So, it sat in my freezer for two days. I didn't know what to do with it. It was so tasty, I could use it as a frosting and make cupcakes, but, I still didn't want to bake.

Then, when I stopped thinking about it, an idea finally popped into my head, "ICE CREAM!" So, I set it out on the counter for a couple minutes, threw it back in my blender and voila ... raw ice cream! The kids downed it for a snack, which I didn't mind them having this ice cream for a snack!

I have since served it on two occasions and both times it went over great. The color is absolutely stunning too which is a great conversation piece, like you needed more to talk about since you're having beet ice cream!. It's so easy to make too. You just ... beet it! Sorry, I couldn't resist, I'm an MJ fan!

Beet & Chocolate Ice Cream (or frosting!)

Makes 4 cups

2 c beets, peeled and chopped
1 c dates, pitted
1/2 c cashews
1 large avocado
3/4 c cocoa powder
1/3 c coconut oil (unrefined, it should be white and smell like coconut)
1 t vanilla
2 T raw honey (use maple syrup to make vegan)

Put all ingredients into your VitaMix or high-powered blender and JUST BEET IT! Okay, seriously, blend it all until it is thoroughly mixed and smooth.

Spread in a 8x8 pan lined with parchment paper and freeze. When ready to eat, take out of the freezer for 10 minutes so it thaws just enough that you can take out the amount the you want. I had to cut mine with a knife. Either whip it back in your blender or form with an ice cream scoop for a pretty presentation!

Best served while listening to Michael Jackson! Seriously, I wouldn't lie about this!

Coconut Almond Snowballs

Some may argue that every occasion needs a dessert. I just don't have the sweet tooth for that. In my life, every occasion needs an appetizer or snack! However, sometimes I get in the mood and I feel like I need a dessert for the evening. Last week was one of those nights.

The night before Thanksgiving, we have a long-standing tradition to get together with one of Paul's friends parents. We only see them a couple times a year and this night is booked for years to come to ensure that we can get together. It is truly a special night that we always look forward to! We usually go to their house, but this year we decided to switch it up since it would be easier with the kids. I knew we would be having our fill of pies and other desserts the next day, but I still thought this occasion was one of those that called for a dessert.

I wanted to stay away from Thanksgiving menu, so I went straight to the Christmas season. It was snowing that day, so it was quite fitting to make some snowballs. I loved them because even as I was taste testing and adding a few ingredients and amounts, they still only took 15 minutes to make.

They are really rich so a little goes a long way! Again, that could be my lack of sweet tooth talking!

Coconut Almond Snowballs

Makes 24

2 1/2 c unsweetened coconut, divided
1/2 c raw almonds
1/2 c honey (use maple syrup for vegan option)
1/4 c coconut oil
2 t almond extract

1/2 c chocolate, optional

In a food processor, puree almonds until they are almost dust. Add 2 c coconut, honey, coconut oil and almond extract. Mix until all the ingredients are well incorporated.

Form them into 1 inch balls then roll them in remaining 1/2 c coconut.

Cool.

If you'd like, melt chocolate in a double boiler and transfer to a pastry bag. Decorate your snowballs.

You don't have to keep them refrigerated but they hold up much better if you do ... besides, who wants a warm snowball?!?!

Immunity Juice: Build Your Immune System Now!

It's getting to be that time of year ... every where I turn there seems to be a  runny nose or coughing. No matter what you do, it's hard to avoid it. The best thing we can do it try to boost our immune systems avoiding it completely or at least making the cold not as severe. This is a great juice for building your immune system!

Carrots: Carrots are high in Vitamin A and C and of course beta carotene. Beta carotene helps support your body's mucus membrane which lines the respiratory system, helping fight off icky bacteria.

Oranges: People always tell me to drink orange juice when I have a cold however, it's best before a cold. You need to boost your immune system before it is compromised. I'm not saying stay away from OJ when you're sick, but don't forget about all that good Vitamin C when you're healthy too!

Apples: An apple a day ... yup, it's true. New studies show that apples' soluble fiber can help boost your immune system. I'll take an apple over a doctor bill any day!

Lemon: Lemons are simply amazing. I eat them, drink them, clean with them ... they are so diverse. Luckily, my house is always stocked with fresh lemons so I am squeezing lemon juice into everything. They are filled with antioxidants and Vitamin C making your body less susceptible to sickness. Thank you again, mighty lemon!

Ginger: I've always loved ginger because it can calm an upset stomach but it also good for when a cold is coming on or has already hit. It is soothing and can even help clear up phlegm.

Parsley: I've recently been told that parsley is the original and still is best super food. It's an antioxident and has more Vitamin C than an orange. Don't overlook this herb or just use it as decoration on your plate, but start adding it to more of your juices and meals!

Cinnamon: Cinnamon does more that boost your immune system. It's antiviral antifungal and antibacterial which means it's anti- cold and flu season!

Immunity Juice

Makes 4 cups

1 lb. carrots
2 oranges, peeled
1 apple
juice from half lemon
1/2 in. ginger
4 sprigs of parsley
1 t cinnamon
1 cup ice

Put all ingredients into your blender and mix until it is smooth. Add more ice if needed.

Raw Cream Cheese Cucumber Bites

I was having people over for a  cookout, but I wanted to dress it up a little and make some fun appetizers. It wasn't quite summer yet, but it was a really warm day so if felt like summer. Summer equals tomatoes and cucumbers ... I had a start!

I had a vegan friends coming over so it's always nice to have some appetizers that aren't covered in cheese, even though sometimes that's all I really want to do! I decided to do a vegan cream cheese to satisfy my want and theirs. The Raw Cream Cheese Cucumber Bites turned out great. They are really bright and fun without being overly complicated even though they look putsy. To me, that's a great appetizer!

Now, as long as the tomatoes are looking fresh, I don't care what time of year it is. I love these.

Raw Cream Cheese Cucumber Bites

2 medium cucumbers, cut in 1/2 in slices
1/2 pint cherry tomatoes, cut in quarters
zest of 1/2 lemon for garnish

1 1/2 c almonds, soaked for at least 1 hour (more is better!)
1/3 c olive oil
2 t dill
1 t salt
2 cloves garlic, minced
2 t lemon juice

Puree almonds, olive oil, dill, salt, garlic and lemon juice until it is a smooth consistency and less gritty.

Top cucumbers with 1 T almond cheese and a tomato. Once your platter is completed, sprinkle lemon zest over the platter.

Raw Strawberry Cheesecake

Organic strawberries have been on sale by me for two weeks now. What a blessing. However, I can't resist them so I keep buying more and more and with the other fruit we have in the house we were getting to have a few too many strawberries! I know, what a problem, huh?

I'm usually pretty stingy with using fruit for anything besides eating whole because the kids always seem to want more fruit. This strawberry overload was finally my time to make a dessert!

Since Paul has always loved cheesecake but cheesecake has not always loved him I decided to go for a vegan version for him. Enjoy!

Raw Strawberry Cheesecake

Crust
1 c walnuts
1 c pitted dates
1/4 c dried unsweetened coconut
zest of a 1/2 lemon
1/2 t cinnamon

Cheesecake
2 cups cashews, soaked for at least 2 hours
3/4 c coconut milk
1/4 c coconut oil
3 T agave nectar or raw honey
1 T vanilla extract
2 t lemon juice
1/2 t minced ginger
dash of salt

Topping
1 c strawberries
2 T agave nectar or raw honey
2 T coconut oil

Put all the crust ingredients in the food processor. It should turn into a gravel like substance. Press that down into your pan. I used a 9x7 pan but a normal cake pan will work too.

Next add all the cheesecake ingredients to the food processor. The cashews will breakdown to be a nice cream. Keep processing until they do. Layer that on top of your crust. Put it in the freezer to set for at least an hour.

Next, puree your topping ingredients. Once the cheesecake is more solid, layer your topping ingredient on the top.

I keep my cheesecake in the freezer until ready to serve. Take it out about a half hour before you're ready to eat it. If we are only having a piece or two, I will just cut out what I want and put the rest back in. The cheesecake cuts really nice when it is frozen!

Raw Taco Meat

If you are looking for a quick and easy dinner, raw tacos are the way to go. Don't let 'raw' food scare you -- these are delicious. Use this 'meat' to make lettuce wrap tacos or add some to your taco salad or nachos. The options are endless.

Let's not forget how beneficial these are. Pumpkin seeds are super duper great for you. They are loaded with protein yes, but there is so much more. Pumpkin seeds are a great source of zinc which helps immunity as well as eye and skin health. If you pair them with a carb like a piece of fruit can help with your melatonin and serotonin which helps provide you with a great night sleep so make sure to include this as a dinner plan. And eating them raw provides you with a lot of omega-3s!

Add 2 T of nutritional yeast for a cheesy taco meat!

Raw Taco Meat

Makes 1 1/2 cups

1 1/2 c pumpkin seeds
1 1/2 t cumin
3/4 t chili powder
3/4 t coriander
1/2 t onion powder
1 1/2 T Mrs. Braggs Amino Acids
a pinch of red pepper flakes

Put all ingredients into your food processor and mix. Add a little more Mrs. Braggs until it becomes a consistency that it sticks together when you put it between your fingers.

I like serving this best with a romaine leaf and a little pico de gallo or guacamole for a great taco. Paul likes adding raw taco meat to his salads.

Raw Almond Joys

Raw desserts have been a favorite of ours ever since we visited a friend in Hawaii and were introduced to raw chocolate made with fresh avocados. I do not have a huge sweet tooth but raw chocolate is on a totally different level. Right after breakfast I begin to think about what's for lunch and then what's for dinner (Paul makes fun of me a lot for that). Our friend from Hawaii was coming over for dinner so I started thinking about raw chocolate ... time for brownies. My heart sank a little when I realized that we ate the last avocado for dinner last night.

Figuring coconut oil would give me some of the creaminess of an avocado, I went to work. Embracing the coconut oil even more, I decided to try to replicate an Almond Joy instead of just doing coconut brownies. All I know is Paul better get home quick before the kids and I eat them all!

Raw Almond Joys

Serves 24 minis or 12 large

Base
1 1/2 c almonds
1/2 c oats
2 T coconut oil
1/4 c peanuts (almonds or walnuts work)
1/4 c shredded coconut
2 T agave nectar
1/4 t vanilla
dash of salt

Frosting
6 T coconut oil
5 T agave nectar
5 T cocoa powder

shredded coconut to garnish

In your food processor, mix almonds and oats until they are powdered. Add the remaining base ingredients. Press them into your muffin cups.

Next put the frosting ingredients into the food processor and smooth. Frost the muffin cups and top with a little extra coconut. I let them set at least an hour before serving and keep them refrigerated so the frosting doesn't melt too much.