Join us for a health lecture and cooking class on 2/28/15 and 3/1/15

Vegan Lemon Pie

Recipe for Pastry Dough (makes one pie)

• 2 ¼ cup white pastry flour
• 1 cup vegan margarine
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/3 cup chilled water

Cut your margarine into cubes and freeze your margarine for one hour.

In a separate bowl, combine your dry ingredients: 2 ¼ cup of white pastry flour, 1 teaspoon of salt, 1 tablespoon sugar, whisk.

‘Cut in’ your vegan margarine + flour mix with a fork or pastry cutter (‘cutting in’ means to combine together without getting the heat from your fingers into the margarine). You want to make sure your flour, margarine + tools are all cool when you do this process. This creates a flaky crust.

Once you’ve cut in the flour + margarine, add 1/3 cup of cold chilled water to the mix and knead the dough slightly with your fork to incorporate the water.

On a clean surface, lay out your flour and roll your dough up into a big ball. Shrink wrap and throw it in the freezer for 30 minutes to an hour.

Recipe for Lemon Filling:

• 1 ¼ cup sugar
• ½ cup corn starch or corn flour
• ¼ teaspoon agar
• ¼ teaspoon salt
• 1 ¼ 4 cup milk (coconut, soy, rice or almond milk)
• 1 cup water
• ¾ cup lemon juice
• 1 ½ tablespoons lemon zest

Add to sauce pan and bring to boil and whisk for 4-5 minutes, it will turn into a pudding like mixture and when you can’t stir it anymore, it’s ready to go in the pie crust, then cool for an hour or two.

Recipe sources:http://www.misterniceguy.com.au/recipes/vegan-lemon-meringue-pie/
http://www.misterniceguy.com.au/recipes/be-my-cherry-pie/

• If you have any questions please leave a comment or message us on our official Facebook page and we'll get back to you as soon as possible.

Join Us For Our Sacramento Health Fair!

Creamy Tomato Soup

TOMATO BASE

• 3 cloves of garlic, grated
• 1/2 a medium onion, finely chopped
• 1 tablespoon of coconut oil or olive oil
• 1/2 teaspoon of Italian seasoning (optional)
• Pinch of oregano (optional)
• 1 28 oz. can of whole peeled tomatoes, or 15-20 fresh peeled tomatoes, blended smooth
• 3-4 cups of water

CASHEW CREAM

• 1 cup of cashews, soaked for 3-4 hours
• 1 1/2 cups of water

In a large pot, sauté onion and garlic with olive oil till soft; add herbs.  When lightly browned, add tomato puree, and bring to gentle boil.

In a blender, blend cashews and water till completely smooth.  Add cashew cream to tomato base, boil for three to five minutes.  Add water till desired consistency is reached.  Add salt to taste. Soup will be slightly chunky, can be left as is, or blended till creamy.  Serve hot.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

 

Ketchup

•  6 oz can of tomato paste 
• 1/2 cup water
• 1 tablespoon of honey to taste
• 2 tablespoons lemon juice
• 1/2 teaspoon of salt

Optional:

Basil, dill weed, garlic powder and onion powder to taste.

Mix all ingredients together to a creamy consistency. 

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

 
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Super Sunburgers

Recipe from the Ten Talents cookbook:
 

• 4 1/2 cups pure water
• 1/2 cup soy sauce or Bragg’s Amino Acid
• 1 1/2 tsp. Italian seasoning
• 1 1/2 tsp. sweet basil
• 1 1/2 tsp. garlic powder
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1/4 tsp. cayenne, to taste (optional)
• 1/2 cup chopped walnuts
• 1/3 cup raw sunflower seeds
• 1/2 cup finely chopped celery
• 1 small onion, chopped, sauteed
• 1/3 cup nutritional yeast flakes
• 2 Tbs. soya powder (optional)
• 4 1/2 cups regular oats

In a large kettle, bring water, soy sauce and seasonings to a boil. Add walnuts, sunflower seeds, sauteed onion, yeast flakes and soya powder; bring to boil again. Add the regular oats, stirring just enough to mix evenly. Turn off heat; cover, allow to cool 5-10 minutes. Form into 3” burger patties, using a wide mouth jar ring and lid. Place on non-stick or oiled baking sheets. Bake burgers at 400 degrees, 15 minutes on each side, or until lightly browned and crispy.

Yields approximately 15  3” burgers. Stack and freeze for later use

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Creamy Basil Hemp Pesto Sauce

• 2 garlic cloves, finely chopped
• 2 cups fresh basil leaves
• 1/2 tsp of miso
• 1/2-1 tsp of salt
• 3/4 cup of hemp seeds
• 1/2 cup cold pressed olive oil

Place basil and garlic in food processor and chop till fine.  Scrape the sides of the bowl and add miso and salt.  Process to combine add the hemp seeds and olive oil last, processing until just combined.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

 

Raw Creamy Alfredo Sauce

• 1/2 cup of pine nuts
• 1/4 cup of cashews ,soaked for a couple of hours 
• 1/4 cup of unsweetened almond milk 
• 1/4 cup of olive oil 
• 1/2 tbsp of nutritional yeast
• 2 tbsp of water
• 1 small garlic clove
• 1-2 tsp of lemon juice
• 1/2-1 tsp of salt
• 1/4-1/2 tsp of nutmeg

Combine all ingredients in a blender and blend until smooth.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Rawlicious Chives Cream

• 11/2 cups cashews, soaked for couple hours and drained
• 1/4 cup of water 
• 1/4 cup of lemon juice
• 3/4 tsp of salt
• 1/2 tsp of miso
• 1/4 cup of fresh chives or green onion, green part
• 1 large clove of garlic, chopped finely
• 1/4 cup red pepper, finely chopped

Put cashews, water, lemon juice, salt and miso in a blender and blend till smooth and creamy. Scrape into a bowl and fold in chives or green onions, red pepper and garlic.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Chia Pudding

• 1 1/4-1 1/2 cups almond or almond coconut milk
• 3 tbsp maple syrup or honey
• 4 tbsp chia seeds
• 1 whole vanilla pod split in half and scraped

Combine all ingredients together and mix well. Refrigerate for about 30 minutes every 10 minutes mix well.When done it should look like tapioca pudding. Enjoy with fruit(s).

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Vegan Wonton Wrappers

  

 

• 2 medium zucchinis
• 1 cup of shredded coconut
• 2 tbsp of Braggs aminos
• 1/4 cup of cold pressed coconut oil
• 2 tbsp of cold pressed sesame seed oil
• 3 green onions, green parts only, chopped
• 1/3 cup of ground flax seeds
• 2/3 cups of water

Peel and shred the zucchini. Put into a bowl mix in the coconut, aminos, coconut oil, sesame oil and green onions. If needed melt the coconut milk slightly on the stove in a pan. In a separate bowl whisk together flax seeds and water. Add flax seed mixture to zucchini mixture and mix everything well. Prepare dehydrator non stock sheets or parchment paper. For each wrap drop 2 tbsp of batter and spread into a circle. Dehydrate for about 4-6 hours at 105 degrees. Flip over and remove the nonstick sheets or parchment paper. Continue to dehydrate for another 6-8 hours until crispy, but flexible.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Lemon Tart

Crust:

• 1 cup  of raw almonds
• 1 cup of unsweetened shredded coconut
• 1/4 cup of honey
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla
• Zest of one lemon
• For the lemon mousse:
• 1 1/2 cups of cashews, soaked for 2 to 4 hours and drained 
• 2/3 cup coconut milk
• 1/4 cup lemon juice
• 1/4 cup agave or honey
• 1-2 tsp. grated lemon zest(optional)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1-2 tbsp. coconut butter melted

For the crust, process almonds in the food processor until you have a meal/flour consistency.  Add in remaining ingredients and pulse until well blended.  You should be able to press the mixture together into a crust, add more agave/lemon juice if necessary.  Press into greased  individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.

For the lemon mousse combine all ingredients in a blender and blend till smooth.To assemble fill the crust with lemon mousse and chill for 2-4 hours.Top with raspberries before serving (optional).


 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Minestrone Soup

(Preparing the Minestrone Soup at last week's Raw Food Made Simple cooking class.)

 














Soup Base:

• 1 cup sun-dried tomatoes
• 2 cups water
• 3 stalks celery, roughly chopped
• 3 cloves garlic
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon sea salt
• dash of salsa seasoning
• 3 cups tomatoes, diced

Soup toppings:

• 1 zucchini, chopped
• 1/3 cup basil leaves, chopped
• 1-2 tablespoons extra virgin olive oil
• Italian parsley to taste
• green olives to taste

Soak sun-dried tomatoes for 10 minutes in 2 cups of water, or until they soften.

Blend 2 cups of soak water from sun-dried tomatoes with the celery, garlic, cayenne, sea salt, and salsa seasoning until smooth

Add fresh tomatoes and soaked sun-dried tomatoes to the blender. Blend on low, making sure to leave a chunky texture, like that of a chunky marinara. This is not supposed to be a smooth soup base. Add soup toppings and pulse until desired consistency.

Enjoy!

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Donut Holes

Here is one of the recipes for the food that was served at the Raw Food Made Simple cooking class this past Sunday.

• 2 cups pecans
• 1/2 cup coconut flour
• 1 cup oats
• 1/3 cup coconut oil
• 1/3 cup maple syrup

Chop pecans in food processor until fine. Combine dry ingredient in a bowl and mix them all together. Make them into balls roll in a topping mixture and refrigerate.

Topping:

• 1/3 coconut palm sugar
• 11/2 tsp cinnamon

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Sugar Free Maple Cookie Recipe

Hello everyone! Sorry we haven't been posting lately.  About three weeks ago we had out first health fair in San Jose and if we have any new readers from there we suggest liking the San Jose Wellness Health Fair  Facebook page for information and events in that area.

Also if you are looking for the recipes of the food served at the health fair in the Cooking Booth  just click the links below: 

Scrambled Tofu  and Waffles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 cup margarine, softened (make sure it's vegan!)
• 1/2 cup maple syrup (you could also use agave)
• Ener-g Egg Replacer for 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/4 tsp salt

Preparation:

Pre-heat oven to 375 degrees. Cream together the vegan margarine, maple syrup, vanilla and egg replacer. Add the flour and stir until well combined.
Bake for 10-12 minutes, until bottoms of cookies are golden brown. Enjoy your vegan cookies!

This recipe was found on this website:  http://vegetarian.about.com/od/vegancookierecipes/r/maplesugarfree.htm
  
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.

Fennel-Ginger tea

great for digestion and stomach aches

• 1 Granny smith apple
• 1 Red Delicious apple
• 1 Bartlett pear
• 1/3 cup fennel seeds
• 1 pinch of grated ginger
• 3 tablespoons of honey

In a pot boil 10-12 cups of water. reduce heat and add diced fruit approx 1" size and simmer for 30 min. in the last 10-15 min add the fennel and ginger. After the cooking is done and the tea is cooling sweeten with the honey. feel free to tweak the recipe to your taste.

 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.

Potassium Broth Recipe

• To 1 1/2 quarts of water add
• 2 large potatoes, chopped or sliced to approx. 1/2 inch slices
• 1 cup carrots, shredded or sliced
• 1 cup celery, chopped or shredded, leaves and all
• Some beet tops, turnip tops, parsley, onion or whatever you have from the garden (or whatever is in season at the store)
• Add some fresh herbs: Cilantro, parsley, sage, rosemary, thyme & garlic all antibacterial and antiviral!
• Teaspoon of  Bragg’s Amino after straining off the liquid for some extra flavor.

Cover and cook slowly for about 1/2 hour . Strain the broth off and cool. Serve warm or cold. If not used immediately, keep in refrigerator and warm up before serving. Makes about 3 servings.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.

Vegan Omelet

(makes 4 omelets)

• 2 garlic cloves
• 1 pound silken tofu
• 2 tablespoon nutritional yeast
• 2 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1 teaspoon black salt(get at Indian markets)optional
• 1/2 cup chickpea flour
• 1 tablespoon arrowroot powder or cornstarch

In a food processor add garlic,tofu,nutritional yeast, olive oil, turmeric,and salt,puree until smooth.Add the chickpea flour and arrowroot or cornstarch and puree again for a little bit.Preheat a nonstick skillet over medium-high heat.Lightly use spray oil to spay the skillet.Pour 1/2 cup of the batter in a skillet and with a spatula spread the batter into a 6 inch circle.Let the batter cook till the top is dry then flip on the other side.keep warm on a plate covered with a tin foil.when all done fill with your choice of topping.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.

The Pink Lady Juice Recipe

Pineapple-Greens Juice Recipe

Pineapple-Greens
1/4 large pineapple, peeled, cored and cut into cubes
6 kale leaves
2 cups spinach
1/2 cucumber
4 celery stalks
1 (1-inch) piece of ginger

1 lime

*Adapted from Reboot Your Life.™