I promise this is the last time I will talk about bodily fluids, but this is so amazing that I have to share it with you. Whenever I have eaten beets in the past, I have had the experience that I’m guessing most of us have had – red urine. In fact, I once had a friend who rushed herself to the hospital, thinking she was bleeding internally, when in fact, all the diagnostics pointed to the fact that she had had beets for dinner (true story). I always thought it was just a given… red in, red out. But a while ago I read that this is only because the body is not fully and properly digesting the beet. On a raw diet, the proper levels of hydrochloric acid are reestablished in the stomach – this helps digest food properly. In addition, when you eat raw beets, all their enzymes are available to aid in their complete digestion, so everything is absorbed and used up in the body. Well, between last night and today, I have eaten three good sized raw red beets in my Orange Beet Salad, and I am here to tell you that I have not even seen a hint of pink – not a hint. I am blown away. To me it is a testament to how efficiently our body works when we nourish it with life giving, enzyme rich, living foods. Very cool.
Coconut, Mango, Raspberry Smoothie
Orange Beet Salad with grated apples, grated carrots, and pistachios
Salad of avocado, celery, jicima, red pepper, and green onion with lemon, olive oil, salt and pepper
Raw Cardamom ‘Ice Cream’
Today’s New Recipe – Cardamom Ice Cream
Last year I had the opportunity to eat at Pure Food and Wine in NYC – the most amazing raw food restaurant on the face of the planet. The food is absolutely gorgeous and incredibly delicious, and the presentation is spectacular. The last time I was there, I had an Indian-spiced trio of raw ice cream – pistachio, cinnamon, and cardamom. Cardamom is a spice I grew up with, as it is used heavily in Swedish cooking. I used to love it in my mom’s rice pudding with cardamom and raisins. Anyway, I wanted to recreate that and the results were delicious. I think next time I would add some soaked raisins to the mix when I put it in the ice cream maker. This recipe is rich, and can easily be cut in half. Also, if you don’t have an ice cream maker, you can put it in a bowl in the freezer and stir every 15 minutes until I reaches the proper consistency – probably 2-3 hours. This is my modification of the vanilla ice cream recipe from Living Raw Food.
Cardamom Ice Cream (4+ Yums)
2 cups cashews, soaked for 4 hours
2 cups coconut meat
1 cup water
1/2 cup maple syrup
1/2 cup agave
2 teaspoons vanilla
2 teaspoons cardamom
1/2 teaspoon sea salt
1/4 cup coconut oil at room temperature
Put all ingredients except the coconut oil in the blender and blend on high until completely smooth. Then put on low and gradually add the coconut oil. Chill mixture thoroughly in the fridge, then process in an ice cream maker according to the manufacturers instructions. When you serve, it is great with just a few pistachios sprinkled on top. Enjoy!
I love my body. I love my body. I love my body. I love my body.