Spicy Pasta Casserole Vegan

Spicy Pasta Casserole Vegan

by Joyce Henry

The recipe you see here is Vegan. It was given to us by a good friend, It is delicious!! I felt the need to post this recipe even though it is not raw! My family and I devoured the whole casserole.  

Ingredients

• 2 peppers (1 red & 1 yellow) chopped
• 2 cans of rotel diced tomatoes & green chilies
• 3 Hot peppers chopped (optional)
• 1 pound ziti or other short, tubular whole wheat pasta
• 2 tablespoons extra virgin olive oil
• 1 ball of garlic, chopped (yes the whole ball)
• 1 onion, chopped
• 1 bunch of green onions (chopped)
• 1/4 cup nut milk
• 1 teaspoon dried oregano
• 1 bag vegan mozzarella cheese (I use daiya)
• 1/2 bag of vegan cheddar cheese
• Salt to test
• Smoked paprika (hot) sprinkle on top

Instructions

• Bring 4 quarts of water to boil in larch Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander
• Meanwhile, heat oil (greapeseed or avocado oil); add onions, peppers and garlic in skillet over medium heat. Cook until vegetables are fragrant but not brown, about 2 to 3 minutes. Stir in rotel diced tomatoes, and oregano; simmer until heated about 3 minutes.
• Add vegetables to pasta, stir in nut milk, dried oregano and cheeses. Salt to taste.
• Transfer pasta mixture to 13' by 9' baking dish and evenly sprinkle smoked paprika over top pasta. ( lightly) Cover with foil and bake for 50 minutes at 350 degrees.

Raw Party Carrot Cake

Party Carrot Cake

by Joyce Henry

                                                                             

For the cake

1 generous cup walnuts                                                

1 generous cup dried unsweetened coconut (organic)                                            

1 full cup dates, pitted and ground                                            

3/4 cup raisins, ground                                                 

1/4 cup flaxseed, ground fine in coffee grinder                                                                                                   

5 cups finely ground carrots (grind in food processor until finely ground & juicy)                                                

1 teaspoon coriander

1/2 teaspoon cardamom

For the frosting

2 cups raw cashews, soaked over night

2 lemons, juiced

2/3 cup raw honey

Grind the walnuts in a food processor

place in a large bowl and leave some in the food processor..

Grind dates and raisins in the food processor with the small amount of nuts.

Grind until dates and raisins start to form a ball.

Add to bowl with the flaxseed, ground carrots, coconut, coriander, and cardamom.

Mix by hand, kneading for smoothness. Press the mixture into a spring-form pan.

Refrigerate over night to set.

To make the frosting, process the cashews, lemon juice, and honey, in a food processor until very smooth. Adjust taste to get a tangy/sweet taste. Can refrigerate mixture for about an hour to set frosting.  Spread on top of the cake.  Decorate with carrots, chia or poppy seeds, parsley, etc…

Chill in the refrigerator before serving. Delicious!!

Can be frozen

Sunflower Pâté

Sunflower Pâté

This is the best pate I have ever tasted. It's so simple, fresh, and cool

Yield 2/2 cups

1 1/2 cups sunflower seeds, soaked overnight, then rinsed

1/2 cup lemon juice

1/4 cup tahini

1teaspoon Celtic salt

3 tablespoons chopped fresh parsley

1 inch fresh ginger root

Combine all ingredients in a food processor and purée. 

“CHEESY” KALE CHIPS

“CHEESY” KALE CHIPS


Ingredients:


1 large bunch of  kale


1 cup cashews, (soaked 2 hours)



3-4 tablespoons fresh squeezed lemon juice


1 Tablespoon agave


2 Tablespoons nutritional yeast


1/4 teaspoon onion powder


1/4 tsp turmeric powder


1/2 teaspoon Himalayan sea salt

Chili powder to taste (optional)

Preparation:


Rinse the kale and spin dry. Remove the stems and tear into bite size pieces.  Blend the ingredients for the cheesy seasoning until smooth. Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated. Place the kale on the dehydrator trays. Dehydrate at 118 degrees overnight or until coating is dry. 

Beet Chips

Beet Chips Raw

I love beets and I like chips, this is a very good alternative for the potato chips, you are going to love it.

Ingredients

4-5 beets. I used only golden but you can use red too.
1/4 cup raw cider vinegar
1 tablespoon olive oil
1/4 cup water
Himalaya salt and pepper to taste

Instructions 

1- Mix together cider vinegar, oil and wather. Set aside
2-Slice the beets very thin. I used a mandolin for this.
3-Soak the sliced beets in the mixture for about 10 minutes, I used a ziplock bag to make it easier.
4-Spreed on screens, sprinkle with salt and pepper.
5-Dehydrate for about 24 hours or until chips are crunchy.

Food and Herbs with Antibacterial Properties

List of foods that have antibacterial properties.

“Let your food be your medicine, and your medicine be your food.” -Hippocrates

Antibiotics are probably the greatest human invention over the past few hundred years (the snuggie coming in a close second), but they are overused. This is leading to drug-resistant strains that will cause us lots of trouble in the future.

So let’s take a look at some foods with antibacterial properties, that boost your immune system and reduce your dependence on antibiotics.

A LIST OF FOOD WITH ANTIBIOTIC PROPERTIES:

 Garlic

Garlic has been been used for its antibacterial properties since ancient times. It was used in both world wars to treat things like typhus and sepsis. It has been proven to reduce the risk of catching colds, along with reducing the risks of stroke, hypertension and cancer.

Onions

Like garlic, onions are part of the Allium family, and they too have a host of health benefits. They help in treating cold and flu, along with reducing inflammation and increasing circulation.

Vitamin C

Vitamin C is essential for the function and growth of the body, and has been proven to help with viral and bacterial infections.

Some fruits high in vitamin C:

• oranges
• strawberries
• lemons and limes
• pineapples
• melons
• kiwis

Some vegetables high in vitamin C:

• broccoli and cauliflower
• tomatoes
• spinach
• asparagus
• cabbage
• kale
• brussel sprouts

Lime

On top of its high vitamin C content, lime has shown to be effective in treating cholera.

Honey

Honey has been used for centuries as a topical treatment on wounds to prevent infection. Eating it can help too, and there are worse things in the world than having to eat honey.

Eucalyptus

A natural antiseptic that kills viruses, bacteria and fungi. Makes a good tea.

Horseradish

This sauce with a kick will help protect you from any harmful bacteria in the food you eat.

Coconut Oil

The lauric acid will help dissolve pathogens and keep you in tip top shape.

Oil of Oregano

This can be applied to the skin as a topic antibacterial agent.

Cinnamon

An effective antifungal and antibacterial agent.

Fermented Foods/Probiotics

These add helpful bacteria to the body, and can be effective in conjunction with antibiotics, which will reduce ALL bacteria (even the good kind).

A LIST OF 18 HERBS WITH ANTIBIOTIC PROPERTIES

• Dill
• Basil
• Nutmeg
• Pepper
• Ginger
• Mint sage
• Mustard
• Parsley
• Basil
• Oregano
• Thyme
• Cinnamon
• Tarragon
• Cloves
• Bay leaf
• Chili peppers
• Rosemary
• Coriander