Two Raw Apple Treats

The 10th day of the Apple Challenge presents the perfect opportunity to offer not one, but two delicious treats. I’m grateful for the many recipes that author and teacher Anthony William offers. Both of these scrumptious and easy to prepare recipes are his.

Two Raw Apple Treats

Raw Applesauce

I prepared this simple dish a couple of nights ago, to include with a veggie bowl that included baked potatoes, steamed cauliflower and tomatoes fresh from the garden.

Raw Applesauce

4 apples, cored and diced

4 dates, pitted

2 stalks of celery, chopped

1/2 teaspoon cinnamon

Combine all ingredients in a blender and blend until a smooth, even applesauce forms. Serve immediately. Makes two servings. If there are leftovers, sprinkle fresh lemon juice over the applesauce and seal tightly. Store in refrigerator.

This recipe came together in minutes, and it was so good. I purposefully left my applesauce slightly chunky. And when I discovered I was out of dates, I substituted 1 tablespoon of organic maple syrup. The applesauce was the perfect accompaniment for the veggies.

Two Raw Apple Treats

Apple Pie Smoothie

I made these cold frosty smoothies after dinner, as a special treat.

Apple Pie Smoothie

2 red apples, cored and cut into chunks

1 1/2 – 2 frozen bananas, chunked

1 1/2 cups almond or coconut milk, unsweetened

1 tablespoon organic maple syrup OR 1 date

3/4 teaspoon cinnamon

1/4 teaspoon ground ginger

Pinch of nutmeg

Combine all ingredients in a blender. Blend until smooth. Add more almond milk or water, if needed. Serve immediately. Makes two servings.

Two Raw Apple Treats

What a treat this was! The blended drink was thick and very cold, and did indeed taste like apple pie. The smoothie could be served as a meal replacement for breakfast, lunch or dinner. Or, as I discovered, it makes an excellent after dinner treat.

I am loving the Apple Challenge and getting my three apples a day in a variety of ways. And I know my liver is benefiting, as is the rest of my body. Watch for more nutritious and fun recipes as the challenge continues!

Two Raw Apple Treats

Apple Ginger Celery Juice

It was late before I turned my attention to this blog post tonight. As I walked into the kitchen, at a time when I should have been getting ready for bed, the apples piled in a basket called to me. They literally did, by sending their fresh apple scent to tease me.

Inspired, I quickly created a special bedtime treat that is in perfect alignment with the 21 Day Apple Challenge.

Apple Ginger Celery Juice

Anthony William, who issued the Apple challenge to the Medical Medium Instagram community, shared a juice blend recipe this morning. With those apples calling my name, fresh juice seemed like a great way to relax before bed.

Apple Ginger Celery Juice

4 red apples

4 – 6 stalks of celery

1 – 2 inch piece of ginger, peeled

1 teaspoon cinnamon (optional)

Run the apples, celery and ginger through a juicer. Stir in cinnamon, if desired (and trust me, you will desire it!). Makes 2 servings.

Apple Ginger Celery Juice

I put four small red apples, 4 stalks of celery, and 1 teaspoon of minced ginger through my juicer and added 1 teaspoon organic cinnamon.

Anthony shared today that apples are anti-inflammatory because they starve viruses. When their pectin enters the digestive system, it releases phytochemicals that bind onto viruses, shrouding viral cells so that they can’t feed and proliferate. Apples also have traces of flavonoids, rutin, and quercidin, phytochemicals that are responsible for heavy metal and radiation detoxification, as well as the amino acids glutamine and serine, which help detoxify the brain of MSG. This fruit helps cleanse and purify organs, improve circulation in the lymphatic system, repair damaged skin, and regulate blood sugar.

Apples also hydrate at a deep, cellular level. They provide precious trace minerals such as manganese and molybdenum, as well as electrolytes and critical mineral salts that help the body rehydrate after exercise or stress of any kind.

This juice was a great way to destress at the end of the day while getting in more apples for the challenge. And it tasted delicious. The blend of sweet apples with salty celery was just right. The ginger added a hint of warmth while the cinnamon immediately reminded me that fall is approaching.

I enjoy freshly prepared hot apple cider this time of year. This refreshing juice drink could become my new fall favorite.

Apple Ginger Celery Juice

Cilantro Lemongrass Sauce

I enjoy making my own dressings and sauces to dress up freshly prepared foods. My lemongrass plant has supplied me abundantly with leaves for hot and cold teas. I searched for a simple sauce recipe that used this fragrant herb as an ingredient. I found one that I adapted slightly that combines lemongrass with fresh cilantro, creating a flavorful sauce that makes a wonderful accompaniment for veggies.

Cilantro Lemongrass Sauce

Cilantro Lemongrass Sauce

1 tablespoon ginger, minced or finely chopped

1 garlic clove, minced

1 large bunch fresh cilantro

1 1/2 tablespoons dried or fresh lemongrass, finely chopped

1 tablespoon chili garlic sauce or sugar free sriracha sauce

1 teaspoon sea salt

1/2 cup light olive oil, extra virgin

2 tablespoons rice vinegar

1/3 cup water

Combine all ingredients in a high speed blender, blending until smooth. Makes about 1 1/2 cups of sauce. Store in refrigerator.

Cilantro Lemongrass Sauce

I snipped fresh lemongrass from the herb garden for this easy to make sauce. The consistency is thin enough to serve as a pesto with gluten free pasta. It also makes a delicious dipping sauce for nori wrapped veggie roles or fresh cut up veggies.

Today I drizzled cilantro lemongrass sauce over a veggie bowl that included half a baked potato, chopped tomatoes fresh on my garden, and avocado slices. The tangy lemony herb combined with the rich distinctive flavor of cilantro was so good. This simple sauce is already a favorite.

Cilantro Lemongrass Sauce

Oil Free Basil Pesto

One of the foods that I enjoyed in Italy last year was gluten free pasta with fresh basil pesto. Oh my, that dish quickly became a favorite meal. I’ve tried different plant based packaged pesto mixes in the past year, and while they were good, they couldn’t beat freshly made.

This summer, I grew more basil in my herb garden than I usually do, with the intention of making my own pesto. The plants are big enough and full enough now to snip leaves. After missing lunch today, I created my own fresh oil free basil pesto, for a meal that fell in between lunch and dinner. Lunner? Dinch?

Oil Free Basil Pesto

Here’s the recipe I adapted:

Oil Free Basil Pesto

1 cup fresh basil leaves, packed

1/2 ripe avocado

2 garlic cloves, minced

1/4 cup cashews

1/2 teaspoon sea salt

3 tablespoons water

Blend basil leaves, avocado, garlic, cashews, and sea salt in food processor or high speed blender, until well combined. Add water a tablespoon at a time, until pesto is smooth and creamy. Serve over pasta or zucchini noodles. Garnish with cherry tomatoes.

Oil Free Basil Pesto

I loved snipping basil from the garden for this recipe. This aromatic herb releases its scent whenever you touch the plant and I inhaled deeply as I gathered leaves.

The recipe was extremely easy to prepare. However, I had trouble getting the pesto smooth enough. The blades of my Ninja blender pushed the mixture to the sides and didn’t blend it well enough.

In hindsight, the pesto might have blended better if I had added more water. I was concerned with making it too thin. The other solution is to double the recipe next time so that the blades of my blender have more to bite into.

The result was a rather chunky oil free basil pesto. I prepared raw zucchini noodles with my spiralizer and topped them with my fresh basil pesto and cherry tomatoes from my veggie garden.

My pesto wasn’t the prettiest, in appearance. However, it tasted wonderful. The freshness of the basil was evident and I savored every bite. I have lots of basil growing in the garden. I’ll practice until I perfect fresh oil free basil pesto.

Oil Free Basil Pesto

Healthy Wacky Cupcakes

Yesterday was one of those unique holidays, that people don’t know about. Cupcake Day is celebrated the third Monday of August each year. I sometimes enjoy participating in these celebrations although I initially passed this one up since traditional sweets are on my “no” list.

I felt like being creative in the kitchen however, and inspired by the egg free wacky cake my mom made when I was a child, I adapted a recipe to create my own version of healthy wacky cupcakes.

Healthy Wacky Cupcakes

Healthy Wacky Cupcake Recipe

This simple cupcake recipe comes together in minutes.

Wacky Chocolate Cupcakes

1 1/2 cups gluten free flour (I used gluten free oat flour)

1 cup coconut sugar

1/2 teaspoon sea salt

1 teaspoon baking soda

1/4 cup unsweetened cocoa powder

1/4 cup + 2 tablespoons light olive oil

1 teaspoon vanilla

1 tablespoon apple cider vinegar

1 cup cold water

Preheat oven to 350 degrees. Drop 12 cupcake papers into a cupcake baking pan.

Mix gluten free flour, coconut sugar, salt, baking soda and cocoa powder in a large bowl, stirring until well combined. Make three wells in the dry mixture. Add olive oil to one well, apple cider vinegar to another, and vanilla to the third. Pour cold water over the top of everything. Using a wooden spoon or a spatula, hand mix batter until mixture is smooth and slightly bubbly.

Immediately pour batter into cupcake papers, dividing evenly among the 12 compartments. Bake 20-25 minutes, or until toothpick inserted in cupcake comes out clean. Top with whipped coconut cream, unsweetened dried fruit, fresh fruit or nuts.

Healthy Wacky Cupcakes

Healthy Wacky Cupcakes

Visually the batter reminded me so much of Mom’s wacky cake. I sampled it by swiping a finger along the edge of the bowl, and it tasted like her cake. The kitchen smelled wonderful as the cupcakes baked while I cleaned up. I ended up baking my cupcakes for 24 minutes.

Refined sugar is not on my diet. Coconut sugar, which resembles unrefined brown sugar, or pure maple syrup or raw honey are the only sweeteners I use. So no frosting allowed for these wacky cupcakes. Instead, I topped my mini cakes with unsweetened shredded coconut and wild blueberries, thawed.

Healthy Wacky Cupcakes

Taste Test

After the cakes cooled and the wild blueberries thawed it was time to sample the wacky cupcakes. They smelled wonderful but how would they taste?

These little treasures were perfect…tender, full of chocolate flavor, and not too sweet. The shredded coconut and wild blueberries made an excellent topping. Next time I create these I want to try making my own whipped coconut cream for a topping.

I could not have wished for a better way to celebrate Cupcake Day, in my own way. Healthy Wacky Cupcakes made a great special treat!

Healthy Wacky Cupcakes

3 Ingredient Chocolate Cookies

I’m always on the lookout for healthy treats. It’s not easy because I have tough criteria. The snack can’t contain gluten, refined sugar, eggs or dairy products. Thankfully, such recipes do exist. For Try This Tuesday, I tried out a quick and recipe for 3 ingredient chocolate cookies.

3 Ingredient Chocolate Cookies

This recipe comes from Listotic. Check out her website HERE

3 Ingredient Chocolate Cookies

2 large very ripe bananas

1 cup quick rolled oats, gluten free

2 tablespoons unsweetened cacao powder

Preheat oven to 350 degrees. Mash bananas in a bowl. Add oats and cacao powder and stir until cookie dough like consistency is reached. Depending on size of the bananas, you may need less oats. Start with 3/4 of a cup and add more to make a dough that holds its shape. Optional: add in a handful of unsweetened coconut flakes, dark chocolate chips sweetened with stevia, dried fruit or nuts.

Drop by spoonfuls on cookie sheet lined with parchment paper. Use fingers or a fork to mash down dough, forming a cookie shape. Bake 10 – 12 minutes. Enjoy warm from the oven. Makes 12 – 15 cookies.

3 Ingredient Chocolate Cookies

3 Ingredient Chocolate Cookies

These were so easy to make and turned out well! The cookies hold their shape during baking and have a wonderful texture and chocolate flavor without being too sweet. I like how versatile the recipe is. I added a handful of unsweetened coconut flakes to this batch. I’ll try adding nuts or dark chocolate chips sweetened with stevia next time.

I sampled two warm, fresh from the oven cookies with my afternoon tea. This is what I love, hot tea made from herbs plucked from my garden, and light, wholesome snacks that contribute to health, rather than complicate it. I’ll be experimenting with different versions of this basic recipe!

3 Ingredient Chocolate Cookies

Radish Cucumber Dill Salad

As one who has recently begun to enjoy radishes, for the first time in her life, I was excited to try another wonderful looking recipe. After all, I have radishes in my refrigerator crisper to use up.

Radish Cucumber Dill Salad

This easy to prepare recipe was created by Anthony William.

Radish Cucumber Dill Salad

2 cups of radishes, thinly sliced

2 cups cucumbers, thinly sliced

2 tablespoons minced tarragon

4 tablespoons minced dill

2 tablespoons olive oil

1/4 lemon, juiced

Sea salt to taste

Place radish and cucumber slices in a medium sized bowl and toss with remaining ingredients. Chill salad in refrigerator for at least 15 minutes. Serves 2.

I used ingredients fresh from my garden, except for the radishes, to create the salad. Since I was the only one who would be eating this gorgeous salad, I cut the recipe in half, which was just the right amount. I didn’t have tarragon on hand, but I had plenty of fresh dill from my herb garden. And, in place of a lemon, I substituted a lime. The beauty of this recipe is that it can be adapted and still taste amazing.

Radish Cucumber Dill Salad

I loved the radish cucumber dill salad. It was refreshingly crunchy and the dill and sprinkle of sea salt added so much flavor. I am still astounded…at myself. I used to dislike radishes and cucumbers were marginal for me. Now, two years in on a plant based journey, I marveled at the beauty and tastiness of my lunch. And this salad is incredibly healthy for me, with the combination of powerful foods and herbs.

I chopped up a tomato from my garden, and toted it and my bowl of salad to the office, so I could eat while I prepped for a listing appointment. My pretty lunch was so satisfying, on so many different levels.

Radish Cucumber Dill Salad

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Radish Slaw with Jalapeño Dressing

This colorful slaw was inspired by a sample that I tasted at a local indie theater that specializes in vegan food. It contained the tasty combo of shredded cabbage and radishes, with the spicy tang of a jalapeño dressing.

I attempted a similar slaw of my own this evening, created without a recipe, combining red cabbage, radishes and carrots, and mixed with my version of a jalapeño dressing.

Radish Slaw with Jalapeño Dressing

Here’s my “this and that” recipe:

Radish Slaw with Jalapeño Dressing

1 cup red cabbage, shredded

1 cup carrots, shredded

4 – 6 radishes, cut into thin slivers

Jalapeño Dressing

1/2 cup cashews, soaked in water

2 limes, juiced

1 cup cilantro

1 garlic clove, minced

1/2 jalapeño, seeded

4 tablespoons water

Sea salt & pepper to taste

Combine shredded red cabbage, carrots and radish slivers in a medium sized bowl.

Drain cashews. Combine cashews, lime juice, cilantro, garlic, jalapeño and water in a blender and blend until smooth. Salt and pepper to taste. Pour over slaw and mix well. Refrigerate. Makes 4 servings.

Radish Slaw with Jalapeño Dressing

This slaw came together in minutes. The dressing is delicious without being too spicy, although I was more aware of the slight heat from the jalapeño after I finished the slaw. I suspect the slaw I sampled at the theater had an oil and vinegar base. This version has neither, nor does it contain sugar.

I tried my radish slaw and I loved it. This is a big deal to me, as I used to dislike radishes. They seemed too peppery and pithy to me. My grandfather, whom we affectionately called Pop, grew radishes every year in his huge garden. And every year he would offer me one of those little round red vegetables and say “Have a radish!” I always declined.

I’ve learned recently that radishes are so beneficial. Watch for a blog post about radishes and their health benefits this Friday. Pop…I’m eating radishes now, and enjoying them. You would be so happy about that!

Radish Slaw with Jalapeño Dressing

Watermelon, Strawberry & Ginger Lemonade

I love watermelon in the summertime, so when I find a new recipe that includes this juicy fruit and it is incredibly healthy, I try it. This unique spin on lemonade also includes strawberries and ginger. I made the frosty drink this evening, to accompany dinner.

Watermelon Strawberry and Ginger Lemonade

Watermelon Strawberry & Ginger Lemonade by Anthony William.

8 cups of watermelon, cut into chunks

1 cup of strawberries, hulled and halved

1 1/2 tablespoons fresh ginger

1/3 cup freshly squeezed lemon juice

1 – 2 tablespoons raw organic honey (optional)

Combine ingredients in a blender and blend until smooth. Pour over ice in glasses. Garnish with lemon slices. Makes 4 servings.

Watermelon Strawberry and Ginger Lemonade

These are ingredients that I always have on hand, this time of year. Frozen strawberries could be substituted for fresh. And I did not add the honey. I don’t like my drinks to be very sweet, and for me the strawberries and watermelon provided the right level of sweetness.

I keep a big bowl of watermelon chunks chilling in the refrigerator, which allowed me to create this easy drink in minutes. I cut the recipe in half, making two servings, and offered Greg a glass. He is not a fan of watermelon…however he liked the drink and finished off his glass.

I loved it! The blend of watermelon, strawberries, lemon juice and ginger was perfectly balanced…sweet and tangy with a kick of ginger. I’ll be enjoying this lemonade often.

Watermelon Strawberry and Ginger Lemonade

Mixed Berries with Honey

Today’s Try This Tuesday recipe is so incredibly simple, and yummy, that I wondered why I had not tried this before. I’ve declared this week Berry Week, for the blog posts, as I participate in a Berry Challenge on Instagram during the month of July. Created by Anthony William, the Medical Medium, the purpose of the Berry Challenge is to encourage and inspire people to eat berries every day.

It’s achieving its purpose!

Mixed Berries with Honey

I’ll post about the health benefits of these little superfoods on Friday. Today I’m sharing this easy recipe from Anthony, who has been posting lots of ideas for incorporating more berries into our lives

Mixed Berries with Honey

1/2 cup of strawberries, quartered

1/2 cup frozen wild blueberries, thawed

1/2 cup raspberries

1/2 cup blackberries

1 – 2 tablespoons raw organic honey

Gently combine berries with honey. Makes 2 servings.

Mixed Berries with Honey

So simple! I didn’t have raspberries so I increased strawberries to one cup. Any combination of berries can be used. All are beneficial, so pick your favorites and mix them up. Use locally produced raw organic honey, to receive health benefits that are specifically geared toward you.

I typically eat berries, and I do eat them everyday, without any sweetener at all, so I wondered if adding honey would make them taste too sweet. It didn’t! The honey added a rich warm taste that was just right. This would be a great alternative for those who are accustomed to adding refined sugar to their berries.

Honey coated berries can be eaten as is, added to a smoothie bowl, or…my favorite…used to top a bowl of frozen banana nice cream. Oh my…what a wonderful, and healthy, summer treat!

Mixed Berries with Honey