Dry Ingredients
3 1/4 cups spelt flour
2 cups Sucanat
1 Tbl baking soda
1/4tsp sea salt
3/4tsp cinnamon
1/4tsp ground all spice

Wet Ingredients
1 ¾ cups carrot juice
6Tbl safflower oil
2 Tbl raw apple cider vinegar
1tspvanila 1/3 cup ginger juice
1 1/2 cups carrot duff (the carrot pulp from juicing)
½ cup raisins

1.Preheat the oven to 350°F. Assemble a 9to10-inch springform pan with a piece of parchment covering the bottom. Juice enough carrots to get the1 ¾ cups juice needed. Capture the duff while juicing and set these aside.

2.In a large mixing bowl, sift together the dry ingredients. Add the Sucanat and mix well with a wire whisk. In a small mixing bowl, combine the wet ingredients and mix well with a wire whisk. Add the wet to the dry and mix well with a rubber spatula. Fold in the carrot duff and raisins.

3.Pour the batter into the spring form pan and bake at 350°F for 40 minutes and without opening the oven door, turn the heat up to 400°F and bake for an additional 40 minutes. Remove from the oven when a toothpick in the center comes out clean.

You are invited to join Mark’s highly praised on-line cooking class membership program, teaching healthy meal preparation that integrates the many benefits of vegan, vegetarian, raw food, gluten free and plant-based diets. As Mark says, “The Best Health Care Is Self Care” and he should know after teaching hundreds of people just like you and traveling the world sharing this wisdom with all of his students.

Please click here to see free introductory video or to sign up.

Ingredients

• 3 Tbl olive oil
• 1/2 cup water or vegetable stock
• 6 cups assorted root vegetables, chopped (parsnip, beet, sweet potato, carrot, Jerusalem artichoke, celeriac or other root vegetables)
• 1/2 cup fennel bulb, chopped
• 2 Tbl fresh herbs, minced (parsley, dill, &/or basil)
• 1 tsp sea salt, or to taste 1 tsp black pepper, ground to taste Pinch cayenne pepper
• 2 Tbl wheat-free tamari or soy sauce, or to taste 1 Tbl balsamic vinegar

Preparation
1. Preheat oven to 375°. Rinse vegetables well and chop into 1/2” cubes. Combine all ingredients, except tamari and balsamic vinegar, in a 9” x 13” casserole dish and mix well.
2. Bake until all vegetables are cooked through, approximately 45 minutes, stirring occasionally.
3. Remove from the oven, cool for 5 minutes, add tamari and balsamic vinegar, mix well.

Serving Suggestions
~ as an appetizer salad or side dish for tofu or tempeh dishes or portobello mushrooms
~ in a tapas menu ~ over grains ~ as an entrée salad over greens with sprouts, and a drizzle of poppyseed, ranch or your favorite sauce or dressing.

You are invited to join Mark’s highly praised on-line cooking class membership program, teaching healthy meal preparation that integrates the many benefits of vegan, vegetarian, raw food, gluten free and plant-based diets. As Mark says, “The Best Health Care Is Self Care” and he should know after teaching hundreds of people just like you and traveling the world sharing this wisdom with all of his students.

Please click here to see free introductory video or to sign up.

This week’s post highlights a video showing you how to make a healing tea recipe, Cramps Be Gone, created by tea master Gerit Williams. Cramps Be Gone is easy to make, delicious to drink, and effective. Drinking Cramps Be Gone will help women to alleviate the suffering associated with monthly cramps. The tea combines rosehips, ginger, lemon, and parsley to soothe, relax, and lessen cramping.

Click Here To Learn How To Make Cramps Be Gone Herbal Wellness Tea: Cramps Be Gone

Please note if you are pregnant do not use this tea recipe.

Are you ready to taste the best guacamole ever?  Well then, you are in luck! Gracias a Dios (Thanks Be To God) Guacamole by Vegan Fusion is one best guacamole recipes I have ever tried.

As well, avocados have many great health benefits.  Nutritionists have noted that avocados may help to improve heart health, lower cholesterol,  and prevent strokes.  My motto is make your food your medicine.  Enjoy this tasty guacamole recipe rich with avocado while improving your health!

Gracias a Dios Guacamole
Prep Time 15 minutes / 2 ¼ cups

2 medium Avocados, chopped (1 ½ C)
1 C Tomato, diced, or salsa of your choosing
¼ C Red onion, diced
3 Tbl Lime juice, fresh squeezed
2 Tbl Cilantro, minced
1 ½ tsp Jalapeño pepper, seeded & minced
1 tsp Garlic, minced
1 tsp Nama shoyu (optional)
½ tsp Sea salt, or to taste
¼ tsp Black pepper, ground to taste
1 tsp toasted ground cumin
¼ tsp Chili powder
Pinch Cayenne pepper
1 Tbl Sour crème (optional)

Loving Preparation
– Place all ingredients in a large mixing bowl and mix well.
Serving Suggestions – Serve as a dip for corn chips or Flax Seed Crackers.

Recipes Provided By: Vegan Fusion Cuisine – Innovative Global Cuisine

Vegan Fusion promotes the benefits of plant-based cuisine for our health and the preservation of the planet. Vegan Fusion advocates eating food in its whole natural state, using ingredients that are organic and locally grown whenever possible.

In addition to cookbooks, Vegan Fusion offers consulting services for restaurants, natural food stores and other food service settings that wish to include delectable and healthy vegan and raw foods on their menu. Vegan Fusion award-winning dishes embrace a full range of international vegan cuisine – from hearty comfort foods to lighter raw foods. Vegan Fusion believes that eating healthy can be a delicious gourmet experience. Go to http://www.veganfusion.com for more information.

Avalon’s Mushroom Gravy
10 min prep / 15 min cooking / 3 ½ cups

Ingredients
1 Tbl Olive oil
1 medium Onion, ¼” dice (1 C)
¾ C Shitake mushrooms, sliced thin
1½ Tbl Garlic, minced
2 C Filtered water or vegetable stock
¼ C soy sauce, or to taste
Pinch Nutmeg, ground
Pinch Cayenne pepper
Roux
2 Tbl Spelt flour
2 Tbl Olive oil
1 Tbl Filtered water

Loving Preparation

1. Create a Roux by placing spelt flour in a
small bowl. Add 2 Tbl olive oil and 1 Tbl
filtered water and whisk until a thick paste is
created. Set aside.

2. Place 1 Tbl of olive oil in a large sauté pan
on medium high heat. Add onion and garlic,
cook for 5 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes,
stirring occasionally. Add remaining
ingredients except roux mixture and
cook for 5 minutes on low heat, stirring
occasionally. Add roux mixture and
cook until gravy has a thick consistency,
approximately 10 minutes, stirring
frequently.

Variation
 For a lower oil version, replace roux with
3 Tbl of arrowroot powder or kuzu root
dissolved in ½ C of cold water.

Recipes Provided By: Vegan Fusion Cuisine – Innovative Global Cuisine

Vegan Fusion  promotes the benefits of plant-based cuisine for our health and the preservation of the planet.   Vegan Fusion advocates eating food in its whole natural state, using ingredients that are organic and locally grown whenever possible.

In addition to cookbooks, Vegan Fusion offers consulting services for restaurants, natural food stores and other food service settings that wish to include delectable and healthy vegan and raw foods on their menu. Vegan Fusion award-winning dishes embrace a full range of international vegan cuisine – from hearty comfort foods to lighter raw foods. Vegan Fusion believes that eating healthy can be a delicious gourmet experience. Go to http://www.veganfusion.com for more information.

I formed a very positive emotional bond with the “pizza experience” by 8 years old. Not only was it great tasting, it was the perfect meal for parties. I associated fun, laughter and sharing as a natural part of eating pizza.

However, as I grew into an adult, and specifically one that cared about health and wellness, I gave up pizza. The gobs of cheese made me feel ill, the crust caused bloating and the toppings, I once loved, now looked like health hazards.

It wasn’t until recently, when I came across a recipe, by Sabra Ricci, who happens to be a good friend and renowned chef that I fell back in love with pizza.

Sabra offers a simply fantastic recipe that is gluten-free, packed with fresh veggies and seasoned with flavorful herbs. I highly recommend it. So much so, that it is this month’s featured recipe.

Gather your friends. Fire up the grill. And let the fun begin. Pizza parties are back.

GFCF Grilled Veggie Pizza
(GFCF: Gluten-free Casein-free)

1 package of Bob’s Red Mill Gluten-Free Pizza Crust Mix prepared as directed. Will make two 12” pizza crusts.

Pizza Sauce

2 tablespoons olive oil
2 cloves garlic, minced
½ cup onion, minced
1-28 oz. can Muir Glen Organic tomatoes
Handful of fresh basil leaves, picked and chopped
1 tablespoon fresh oregano, chopped
Sea salt to taste
Pinch red chile flakes (optional)
2 tablespoons Agave Nectar

Heat olive oil in heavy bottomed pot to medium-high and add garlic and onion, and saute until translucent, approximately 2-3 minutes, stirring constantly. Add tomatoes with juice, basil, oregano, salt, and red chile. Bring to boil and reduce to simmer. Let simmer for one hour or until juice is reduced. Add agave and simmer for another five minutes. Remove from heat and let stand for another hour before using. You can even make this a day or so ahead and refrigerate until needed.

Grilled Veggies

1 red bell pepper
Ziploc bag
1 red onion, sliced into rings
1 zucchini, cut in ½ and sliced lengthwise
2 Portobello mushrooms, stemmed
Olive oil
Sea salt

Toss veggies (except red bell pepper) with olive oil and sea salt. Heat grill to medium-high heat. Place red bell pepper on grill and turn until skin is complete charred. Remove and place in Ziploc bag immediately and seal. Set aside. Mark all vegetables on the grill. Do not over cook vegetables. Remove from grill and set aside. Remove red pepper from Ziploc and remove the charred skin and seeds. Cut pepper into medium dice. Slice mushroom into thin slices.

Assembling Pizza

Two 12” GF pizza crusts
Pizza sauce
4 cups shredded Follow Your Heart Vegan Mozzarella or combination of other cheeses
Grilled veggies
Extra Virgin Olive Oil

Preheat oven to 450 degrees. Spread pizza sauce on pizza crust. Sprinkle cheese over the sauce. Assemble veggies on top of cheese. Brush olive oil on crust with pastry brush. Bake for approximately 15 minutes or until crust is golden brown. Let cool for a few minutes. Slice and serve.

Recipe provided by:  Chef Sabra Ricci

Known as “chef to the celebrities,” Maui-based Sabra Ricci is renowned for her healthy, delectable menus and unparalleled service—and as a result, has developed a strong and loyal clientele, including Fortune 500 CEOs and some of the biggest names in Hollywood.

A graduate of the California Culinary Academy in San Francisco, Ricci worked in Paris for Yes Catering Company and later as the consulting chef for Grail Springs Spa in Canada. No stranger to the media, Sabra makes frequent guest appearances locally and nationally, and was one of four chefs selected to participate in the Five Star Feast cooking extravaganza hosted by Joan Lunden during Fashion Week in New York City. She currently has a cooking show in development.

Ricci has been featured in many publications including Woman’s Day, Self and Spa magazines, contributed regularly to About.com, and wrote a monthly column on Tarot.com and AOL Living. Her recipes have been featured in Dr. Catherine Wong’s, The Inside Out Diet, published in the spring of 2007 by Wiley & Sons. She currently posts recipes monthly on her blog, New York Chef Detective, on The Honey Line. Check out Sabra at New York Chef Detective fan page on facebook for culinary terminology and questions.

Enjoy this delightfully refreshing salad dressing packed with health inducing ingredients. Including cucumbers, ginger, garlic, mint, apple cider vinegar, cayenne pepper and more…

Cucumbers are high in water content and act as a cleanser in the body. Garlic and ginger support a healthy cardiovascular system while, mint promotes digestion. Cayenne pepper improves weak circulation and strengthens digestion.  Apple cider vinegar contains malic acid which is very helpful in fighting fungal and bacterial infections.

Inner Light Cucumber Mint Dressing

Preparation Time:  15 minutes /  Serving:  2 ¾ cups

• 1 medium Cucumber, peeled, seeded & chopped (1 ¼ C)
• 1 C Filtered water or coconut water
• ¼ C Cashews or macadamia nuts
• 2 Tbl Lemon juice, fresh squeezed
• 2 tsp Apple cider vinegar, raw
• 2 tsp Mint leaf, minced
• ½ tsp Nama shoyu, or to taste
• ½ tsp Ginger, peeled & minced
• ½ tsp Garlic, minced (optional)
• Pinch Cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste

Loving Preparation

1. Place all ingredients in a blender and blend until creamy.

Variations

 Try replacing mint with other fresh herbs.

 Replace cashews with other soaked nuts or seeds.

Recipes Provided By: Vegan Fusion Cuisine – Innovative Global Cuisine

Vegan Fusion  promotes the benefits of plant-based cuisine for our health and the preservation of the planet.   Vegan Fusion advocates eating food in its whole natural state, using ingredients that are organic and locally grown whenever possible.

In addition to cookbooks, Vegan Fusion offers consulting services for restaurants, natural food stores and other food service settings that wish to include delectable and healthy vegan and raw foods on their menu. Vegan Fusion award-winning dishes embrace a full range of international vegan cuisine – from hearty comfort foods to lighter raw foods. Vegan Fusion believes that eating healthy can be a delicious gourmet experience. Go to http://www.veganfusion.com for more information.

If you’re like me, finding a new recipe is like a tiny gem, equal in weight, to a precious diamond. Healthy recipes can be adorned around the house, featured at intimate dinner parties and great gifts to bring to potlucks.

What we eat affects the way we think, act and feel. Juicing is one of the best ways, I have found, to feel energized, enlivened and inspired through diet. Juicing helps to provide us the proteins, minerals, vitamins and essential fatty acids we need.

Juices can be specialized, by choosing specific ingredient, to act as powerful immune boosters and blood cleansers. Other added benefit to juicing are: flushing toxins from body, increased circulation and overall well being. If you are new to juicing or never juiced before, take the time to invest in your health by experimenting.

Direct experience will be your greatest influence. Remember some juices are not as tasty as others. If you don’t like one style of juicing keep exploring until you find some flavors you like.

If you are looking for ways to boost your immune system. Give this juice a try. It’s delicious and effective.  Garnish to your liking.

Immune Elixer

½ Inch Ginger Root
½ Beet
2 Apples
3 Carrots
½ Pack of Emergency Original
20 Drops of Echinacea

Juice the ginger. Follow with the beet and apples. Juice the carrots last. Stir in emergency until dissolve completely. Add the Echinacea tincture, mix and serve

Juices for Everybody Recipes provided by:  Chef Sabra Ricci

Known as “chef to the celebrities,” Maui-based Sabra Ricci is renowned for her healthy, delectable menus and unparalleled service—and as a result, has developed a strong and loyal clientele, including Fortune 500 CEOs and some of the biggest names in Hollywood.

A graduate of the California Culinary Academy in San Francisco, Ricci worked in Paris for Yes Catering Company and later as the consulting chef for Grail Springs Spa in Canada. No stranger to the media, Sabra makes frequent guest appearances locally and nationally, and was one of four chefs selected to participate in the Five Star Feast cooking extravaganza hosted by Joan Lunden during Fashion Week in New York City. She currently has a cooking show in development.

Ricci has been featured in many publications including Woman’s Day, Self and Spa magazines, contributed regularly to About.com, and wrote a monthly column on Tarot.com and AOL Living. Her recipes have been featured in Dr. Catherine Wong’s, The Inside Out Diet, published in the spring of 2007 by Wiley & Sons. She currently posts recipes monthly on her blog, New York Chef Detective, on The Honey Line. Check out Sabra at New York Chef Detective fan page on facebook for culinary terminology and questions.