Cyndi's Super Food Bowl, (Partially Raw)

 

As always, be organic as much as possible; preferably all organic for optimum nutrition.

Ingredients:

1 cup fresh spinach leaves

2 thick slices tomatoes (about a 1/2 inch), cut into 4 per slice
3/4 cup carrots, shred
3/4 cup arugula leaves

1/3 cup red onion, chop

1 cup mango, cubed

1 cup blueberries

1/2 cup alfalfa sprouts or your favorite

4 orange wedges, navel orange used

pinch salt (optional)

pinch ground black pepper (optional)

1/2 cup cooked tri-color quinoa (recipe below)

Rinse and soak all fruits and vegetables thoroughly

Quinoa recipe:

1 cup tricolor quinoa: red, black, and white was used in this recipe

1/4 inch fresh ginger, shred or grate

2 tsp lemon, juiced

1 1/2 cup water, Kangen water 9.5 pH alkaline water used

Note: Soak quinoa for about 10 minutes first. Strain in a fine strainer that is large enough to hold the quinoa, if you have to separate the amount into twos then do so and strain it. The holes in the colander are too large and the gran will fall right through.  Use medium sauce pan with lid. Set stove to medium high until you can see the bubbles forming then add in quinoa and all other ingredients. You are not attempting to boil this at all on a high heat. Cover with lid and lower temperature to medium and allow to cook for 5-7 minutes in half of the time. Set stove temperature to low with lid still on. Do not over cook; you still want the enzymes alive for healing the body. You will see some fine fibers showing it self and that is when you know it is ready. The quinoa can be substituted for Ethiopian Teff. Just follow the packing directions on how to cook it and add in the rest of ingredients listed above that was stated for the quinoa. A pinch or two of pink Himalayan salt can be added also to the quinoa or Teff. I choose not to add any salt to this one.

Method:

In a large bowl, place in a clockwise circular design and follow the ingredients to display this meal exactly as it is stated; stating with the spinach leaves first and then move onto the rest of the ingredients used. My Raw Coconut Lime Cilantro Dressing was used to top this bowl.

Add in pumpkin seeds, hemp seeds, chia seeds, dried cranberries, raisins, currents, almonds, or walnuts; to make this even more delectable and nutritious.

This recipe can be cut into half for a smaller portion.

Store remainder of quinoa in container and refrigerate. This can be used for another portion. Original portion in recipe is extremely filling, yet, still light on the stomach. So do not allow the size of this meal discourage you; it still gets the job done in fulfillment.

Be inspired and stay creative. Cheers to optimum health and enjoy!

"Use food as medicine, medicine as food."

Each One Teach One

Photography & Editing by : My Sun, Ta'llah Nehru

Raw Coconut Lime Cilantro Dressing

The mighty coconut has over 300 uses and is an epic super food for overall health. Raw coconut milk is dairy free and a great substitute for vegans, vegetarians, and raw foodists for meals that need a plant-based dairy or cream . This creamy liquid is made from the pressing of  the plant-based white flesh, of the coconut. It has a slightly sweet taste, it aids in digestion. It has healthy high saturated fats which helps metabolize the body. It contains lauric acid that is found in mother's milk. Lauric acid lowers cholesterol levels, antibacterial, and it is also an antiviral. Once opened, coconut milk must be refrigerated or else it will spoil and it should not stay past 3-4 days when stored in the refrigerator. However, it can be frozen much longer, but, no longer than 2-3 weeks.

Coconut milk contains vitamins, C, E,  which helps boosts the immune system. The vitamin E is an antioxidant and fat soluble, which helps protects the body's tissue from free radicals. It also contains vitamin B, that aids the body in processing energy from the foods that you consume and also help builds red blood cells; regenerates it. Coconut milk also has phosphorus, magnesium, potassium, and iron. It also is an antioxidant, which allows the cells to, "breathe (oxygenates)," that reverses the aging process. The fats in the coconut milk are not stored in the body, due to the monoglycerides that are lipids.These fatty acids monoesters of glycerol is a great defense against clogging of the arteries that prevents heart disease and stroke. Coconut milk is also an anti carcinogen (cancer fighter), and an anti inflammatory. It helps regulate your blood sugar, calm your nerves, strengthen your bones and relieves arthritis.

Cilantro is also known as Coriander leaves. This super food, not only detoxifies the body of metals, such as: mercury, lead, aluminum and other metals, but, it also gives you radiant skin and flushes the kidneys of any harmful toxins. It has plant derived chemical compounds that prevents dis-eases and promotes overall health.

Avocados not only promotes cardiovascular health, that has monounsaturated fats, but, it is an anti inflammatory also. It aids in arthritis, both osteoarthritis and rheumatoid. It is an anti carcinogen and promotes blood sugar regulations. It also, gives the skin a natural glow. It provides carotenoid antioxidants such as: alpha carotene, beta carotene, lutein, neochrome, neoxanthin, beta cryptoxanthin, zeaxanthin, chrysanthemaxanthin, violaxanthin that are all an optimal absorption of fat solubles; within this phytonutrients combination. Avocados enhances your body's ability to absorb nutrients, that's why it is excellent for weight management and diabetes.

As a reminder, super foods work from the inside out. You are what you eat in 28 days, so, choose wisely. This information is for educational purposes; always, consult your health practitioner to guide you. Please keep in mind to be organic as much as possible; preferably all organic for optimum nutrition. I will add, shop at Farmer's markets also for better prices. Check your city, town, village, or state for markets in your area.

Ingredients:

1 cup fresh cilantro

1/2 cup coconut milk

1/2 medium ripe avocado, peel and cut into cubes

1/4 cup plus 1 tbsp lime, juiced

1/4 cup extra virgin olive oil

1/2 tsp tarragon leaves, ground, dried or fresh

1/2 tsp cumin, ground

1 1/2 tbsp sweetener, agave nectar used

1 garlic clove, large

1/2 tsp ground black pepper

1/4 tsp fine pink Himalayan salt, (no more than 1/2 tsp)

Rinse and soaked all vegetables thoroughly. Organic fresh vegetables are used in all recipes. I rinse, soak, and cook all of my meals in Kangen water, which is alkaline water; that has a 9.5pH (soaked for 15 minutes).

Preparation:

Combine all ingredients in blender and mix well until smooth. Store in mason jar 3-4 days in refrigerator.

This dressing can be used as a dip with baked tortilla chips, salads, sandwiches, burgers, wraps, or whatever your taste desires.

Note: This dressing can be thinned out by adding 2 tbsp of alkaline water or coconut milk. My taste testers approved this at the slight thick consistency it already has with the ingredient measurements stated in recipe above that did not want it any thinner; the choice is yours.

Makes 2 cups (16 oz)

Be Inspired and Stay Creative.

Cheers to optimum health and enjoy! "Use food as medicine, medicine as food."

Each One Teach One

Photography & Editing by: My Sun, Ta'llah Nehru