Yemiah's Spinach Dip - Complete Recipe! 01/10/2010
Yemiah's Spinach Dip - Complete Recipe! Visit this link for more yummy recipes from Yemiah - and check out her Raw Food Delights DVD Set! Yemiah's Creamy Spinach Dip Step #1 Almond Cheese 2 Cups Unpasteurized, Activated Almonds or alternatively dry or soaked Almonds 1 1/2 Cups Water, less for soaked/wet Almonds 1/2 Cup Fresh Lemon Juice 2 tsp. SunFire Salt 1/4-1/2 Hot Pepper - Habanero or Jalapeno 4 Tbl. Olive Oil, Flax or 1/2 & 1/2 mixture Blend till smooth Step #2 Chopped Spinach 16oz. Fresh Baby Spinach 1/2-1 Sweet Onion Pulse Spinach & Onion together in a food processor or hand chop coarsely Spinach dip is ready to eat as soon as you are finished. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess. Pack tightly in a glass jar and refrigerate to intensify flavors and enjoy all week! Use as an entree, dip, spread or addition to soups. Adding different amounts to soups can create an unusual flavor component and texture which is amazingly delicious, subtle and will have people trying to guess what you've added. Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole. Great mixed with shelled Edamame Beans for a richly robust flavor appealing to most anyone. Great added to baked potato with a sprinkle of Fiesta Mole for an upscale transitional dish. Thank you David and Yemiah for your recipe! January 2009 Live Food Feast Recipes 01/09/2010
Our January Live Food Feast was so much fun! We have some great recipes to share. Joe Marshalla played live...after being in the ER for 24 hours. What a gift - we are truly blessed! We enjoyed meeting new community members and Arttemis highlighted Super Foods for the winter season: Chia (for hydration), Bee Pollen & Maca (nourish and support our kidneys), kim chi (warming probiotics), dulse (ignites our thyroid), Sun Fire Salt and any of the Ambaya Gold products (supply abundant minerals to warm our bodies). Be sure to visit our Ambaya Gold page to see our new products!  Pumpkin Seed Cheeze (by Krystalle) 1.5 cups soaked pumpkin seeds 1 Tablespoon lemon juice 1 Tablespoon chickpea miso 1 Tablespoon coconut vinegar 2 Tablespoons Olive Oil 1/2 Tablespoon Sun Fire Salt 1 teaspoon dried Italian herbs 1/2 teaspoon Juvaspice 1 Tablespoon Nutritional Flakes 3 Tablespoons Vortexed water Add all ingredients to your Vitamix and blend until smooth. Add small amounts of water as necessary to create a thick, smooth texture.  MaRAWnara (by Krystalle) 8 Marinated Sun Dried Tomatoes (I enjoy Mediterranean Organics brand) 4 Large fresh tomatoes Fresh basil, oregano, thyme (and garlic if you desire - 1 clove) 1-2 teaspoons olive oil 1 Tablespoon Tocos 1 Tablespoon Lecithin 1-2 teaspoons Vanilla Agave Place all ingredients in your food processor and blend until you have your desired consistency.  Spicy Onion Flax Crackers (by Arttemis) 3 Parts vortexed water 1 Part Golden Flax seeds 2 tomatoes, diced 6 green onions, diced 1 Tablespoon Mexican Seasoning (we like Spice Hunter brand) 2 pinches Sun Fire Salt Soak flax seeds in water overnight. Stir well. Stir all ingredients together, spread on dehydrator trays, and dehydrate at 115 degrees until crispy. (Flip crackers once during dehydration). Spicy Cilantro Chickpea Hummus (by Arttemis) 1.5 cups chickpeas (soak and sprout before using in this recipe) Juice of 1 lemon 1/4 cup tahini 6-8 Marinated sun dried tomatoes 1 cup cilantro 3 teaspoons Lecithin 1/2 teaspoon chipotle pepper powder 1 Tablespoon red miso paste Combine all ingredients except chickpeas in your food processor. Blend well. Steam chickpeas for 5 minutes, then add to food processor with other ingredients. Blend until your desired consistency. We enjoy eating hummus in romaine lettuce wraps. Yum! Yemiah's Spinach Dip Spinach Onion Celery almonds lemon juice salt & pepper water Rhonda's Seashell Salad Bok Choy Cucumber Zucchini Red & Orange Bell Pepper Avocado November 2009 Live Food Feast Recipes 12/09/2009
I enjoyed our November 2009 Live Food Feast! We celebrated Arttemis' birthday with a fire spinning performance by Aaron Thurston and we thoroughly enjoyed Yemiah's birthday cheesecake. Yum! We had lots of yummy dishes, and few recipes. Next month I will be sure to ask everyone to include recipes and ingredients for their dishes! Pear Cobbler 6 large Bosc Pears 1 teaspoon cinnamon 1/8 cup vanilla agave dash of Sun Fire Salt Crumble 1 cup germinated and dehydrated pecans 1 cup figs 2 dashes cinnamon 2 tablespoons Vanilla Agave 1 drop essential oil of nutmeg (optional) Drizzle Coconut Euphoria (our coconut cream) Combine 2 pears and the cobbler ingredients in a food processor. Blend and pour in a glass pan. Chop the remaining 4 pears into chunks and mix in glass dish with cobbler ingredients. Add crumble ingredients to food processor and blend together until crumbly. Add to top of cobbler in glass dish. Put your cobbler in your dehydrator at 105 degrees for 2 hours Drizzle melted Coconut Euphoria over cobbler just before serving. Enjoy! Herby Onion Flax Crackers Golden Flax Seeds Water Herby Organic Seasoning Italian Organic Seasoning 1/2 red onion Heart-Felt Blessings Carrot Ginger Soup 1 cup coconut milk 1 cup warm water 5 carrots, chopped 2 handfuls spinach 2 handfuls cilantro 2 medium tomatoes 1 clove garlic 1/2 inch chunk ginger (or more to taste) 1 teaspoon curry powder dash Sun Fire salt a small bit of vanilla agave blend in vitamix until smooth, pour in bowl, garnish with cilantro leaves and serve. Magical Coco-Choco-Maca Bliss! 11/01/2009
This makes the most Divine, Heavenly Chocolate Smoothie I have tasted to date! Enjoy! Ingredients: * 1 Young Thai Coconut (available in most health food stores) * 1/4 cup (up to 1/2 cup) Chocolate Bliss * 1 Tablespoon Maca * Vanilla Agave to taste (I used about 1 Tablespoon) * Dash Sun Fire Salt * 1 Tablespoon Lecithin (optional) Directions: 1. Open coconut (directions on video here). Pour coconut water in VitaMix, and scoop meat into blender, as well. (for best VitaMix Prices, visit www.VitalityPlus1.com) 2. Add remaining ingredients to VitaMix. Blend on low for a few seconds, then turn up gradually to high for about 20 seconds. 3. Taste. Coconuts have different ratios of meat to water. If you desire, add living structured water to dilute your shake to your preferred texture and flavor. 4. That's it! Pour into glasses and enjoy! Makes 2-4 servings. Yum! Our October 2009 Live Food Feast Recipes 10/12/2009
We host a Live Food Feast on the Second Saturday of each month (to join, please visit www.Meetup.com/My-Divine-Radiance). This month we hosted about 25 Radiant Beings; some were new to live foods, and some were pro's! Here are some of the yummy recipes from our gathering! I notice after compiling recipes and assisting our guests with their Superfood purchases, Fiesta Mole was a well-loved ingredient this month! Remember to choose fresh, organic ingredients and soak/germinate your nuts and seeds prior to using them in your recipes! Live Food Feast Recipes - October 10, 2009 Diane's Colorful Salad with Dressing Dressing: Thai Peppers, Red Pepper, Olive Oil, Apple Cider Vinegar Salad: Romaine, Kale, Red Cabbage, Jicama, Onion, Carrot, Beet, Cucumber Sam's Guac Avocado, Tomato, Red Onion, Jalapeno, Lime Juice, Sun Fire Salt, Fiesta Mole Served with cucumber chips! Corinne's Chocolate Macaroons Shredded Coconut, Raw Organic Cacao, Raw Local Honey (it's Bee-gan!), Raw Organic Coconut Oil Served with Strawberries! Yemiah's Chia Pudding Soaked Chia Seed and Mylk Mylk: Almond, Coconut, Agave Krystalle's Jicama Fries 1 Jicama, 1/4 cup Fiesta Mole (season to taste) 1/4 cup Quantum Nutritional Flakes, 1 Teaspoon Spice Hunter Brand Organic Mexican Seasoning, 1-2 Tablespoons Organic Cold Pressed Olive Oil, a dash or two Sun Fire Salt, and LOVE! Peel the outer layer off of your jicama. Slice like french fries and place in a large bowl. Add all seasonings and mix with LOVE! I use my hands - it is fun and I get to lick the fiesta mole from my fingers when I finish. Yum! Pammyla's Mock Salmon Pate 2 cups Walnuts 2 stalks Celery 1 large Red Bell Pepper 1-2 Scallions, chopped 1/2 - 1 teaspoon sea salt or Sun Fire Salt Combine all in a food processor until smooth! Arttemis' Flax Crackers Flax, Water, Fiesta Mole, and Love! Figs and Almond Butter Bliss! 09/25/2009
This was Krystalle's favorite impulse snack combo when we lived in Arizona!
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We are enthusiastic to share some of our best live food creations with you! Many of the ingredients are hyper-linked - click on them to find great sources and order some for your kitchen! CategoriesAll My Divine Radiance
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