Archive | July, 2013

Chili Ice Cream

29 Jul

IMGP5634Yes…we can!

Today I made a very interesting vegan ice cream with few ingredients and a lot of fantasy! I called this ice cream Chili Ice Cream… because was warm and cold a the same time. That give you the impression to eat something exotic and new.

This recipe is vegan, raw, gluten free, diary free.

I used (for one serve)

1/2 frozen banana fair trade
6 peanuts covered with dark chocolate chili (Lush Nuts)
a pinch of ginger

Blend the ingredients and
IMGP5636a great deep chocolate flavor with the peanuts up front and left with a nice burn at the end from the chili. A truly unique tasting experience!
IMGP5635Some information about Lush Nuts:

– Made with U.S.A grown peanuts

– 100% natural – no preservatives, nothing artificial

– Naturally good source of protein

– No added oils

– 0g Cholesterol

– 0g Trans Fat

Peanuts are a very good source of monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. Studies of diets with a special emphasis on peanuts have shown that this little legume is a big ally for a healthy heart. In one such randomized, double-blind, cross-over study involving 22 subjects, a high monounsaturated diet that emphasized peanuts and peanut butter decreased cardiovascular disease risk by an estimated 21% compared to the average American diet.

In addition to their monounsaturated fat content, peanuts feature an array of other nutrients that, in numerous studies, have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. In addition, peanuts provide resveratrol, the phenolic antioxidant also found in red grapes and red wine that is thought to be responsible for the French paradox: the fact that in France, people consume a diet that is not low in fat, but have a lower risk of cardiovascular disease compared to the U.S. With all of the important nutrients provided by nuts like peanuts, it is no wonder that numerous research studies, including the Nurses’ Health Study that involved over 86,000 women, have found that frequent nut consumption is related to reduced risk of cardiovascular disease.

Peanuts Rival Fruit as a Source of Antioxidants

Not only do peanuts contain oleic acid, the healthful fat found in olive oil, but new research shows these tasty legumes are also as rich in antioxidants as many fruits.

While unable to boast an antioxidant content that can compare with the fruits highest in antioxidants, such as pomegranate, roasted peanuts do rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than apples, carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts’ p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%.

Peanuts’ Antioxidants Key to their Heart-Health Benefits

Research published in the British Journal of Nutrition (Blomhoff R, Carlsen MH), which identified several nuts among plant foods with the highest total antioxidant content, suggests nut’s high antioxidant content may be key to their cardio-protective benefits. Nuts’ high antioxidant content helps explain results seen in the Iowa Women’s Health Study in which risk of death from cardiovascular and coronary heart diseases showed strong and consistent reductions with increasing nut/peanut butter consumption. Total death rates decreased 11% and 19% for nut/peanut butter intake once per week and 1-4 times per week, respectively.

Even more impressive were the results of a review study of the evidence linking nuts and lower risk of coronary heart disease, also published in the British Journal of Nutrition. (Kelly JH, Sabate J.) In this study, researchers looked at four large prospective epidemiological studies—the Adventist Health Study, Iowa Women’s Study, Nurses’ Health Study and the Physician’s Health Study. When evidence from all four studies was combined, subjects consuming nuts at least 4 times a week showed a 37% reduced risk of coronary heart disease compared to those who never or seldom ate nuts. Each additional serving of nuts per week was associated with an average 8.3% reduced risk of coronary heart disease.

Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of peanuts or other nuts, or a tablespoon of nut butter, at least 4 times a week.

(For more information read this article: Eating Peanuts Helps Keep Heart Healthy Without Weight Gain )

Enjoy the summer!

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Happy Birthday Blog!

24 Jul

happy birthday

In the 2011 24th July I started this blog to share with you every my feelings for a simple living and cruelty free life

Now I wanna thank you to reading me everyday and I’d like to celebrate with you this special day!

You were born, and with you endless possibilities―very few ever to be realized. It’s okay. Life was never about what you could do, but what you would do. ”― Richelle E. Goodrich

Cheers!

It’s really summertime!

21 Jul

CAM00037Finally I’m feeling the summertime and also my body that required a lot of very refreshing food…
Today I started my morning with a new fresh homemade juice with few and simple (organic and local) ingredients:IMGP5600
1 cucumber
2 small carrots
1 lemon
1 little peach
1/2 head of iceberg
a pinch of ginger powder
IMGP5602I choose cucumber because in Traditional Chinese Medicine Cucumber is a food with exceptional healing power. Thermically (meaning it has a heating or cooling or neutral effect on the body’s temperature): It is cooling, meaning it has the effect of cooling the body. This is literal…you will feel cooler if you eat enough cucumber. Let’s say at 80 degrees, you normally feel hot. A short while after eating cucumber you will feel like it is 77 degrees instead of 80.

Healing Properties:

1. Clears the body of toxin, cleanses and purifies the blood. Very helpful in detoxing the body for any conditions of toxicity.

2. Benefits and strengthens the heart

3. Strengthens the Spleen-pancreas organ combo.

4. Moistens and cleanses the Large Intestine. It also kills tapeworms.

5. Moistens the Lungs for lung dryness for those who live in or are traveling in hot or dry climates

6. Benefits the skin. A pack of grated cucumber placed on the skin brings healing to the cells and tissues of the face. The juice of cucumber will accelerate the healing of burns and wounds.

7. Aids digestion, especially when in pickle form. Aids specifically in the digestion of meat

8. Clears heat from the body. Alleviates fevers and summer heat, prevents heat stroke.

9. Benefits the kidneys and bladder. Treats kidney and bladder infections.

10. Benefits the eyes. If placed over the eyes it relieves hot, inflamed, swollen, dry or otherwise irritated eyes.

11. Benefits any inflammatory condition due to heat in the body such as inflammation and burning of the stomach, conjunctivitis, sore throat, acne, inflammatory skin conditions, and discharges or oozing sores or wounds.

12. Calms the mind…lifts depression.

Cucumbers are amazingly alkalizing which is of tremendous value if your body is too Acidic due to eating too many items too often that are part of the Standard American Diet.Cucumber is loaded with water (about 96%) that is naturally distilled, which makes it superior to ordinary water tap water. The cucumber contains the minerals manganese, molybdenum, potassium, silica, sulfur, and lesser amounts sodium, calcium, phosphorus and chlorine. It also is an excellent source of Vitamins such as A, C, folic acid and many B vitamins. Its skin contains a high percentage of its vitamin A, so should not be peeled off, it should be eaten or juiced with the skin intact. (More information on this link Health Benefits of Cucumber ) Cucumber is clearly a valuable vegetable and is easily juiced using either and centrifugal or gear type juicer. I love adding cucumber to any combination of carrots, celery, cabbage. What a powerful healing potion these make.

Next step of this Sunday morning was my lunch:
CAM00052watermelon’s basket!
I’m sorry for the quality’s image my cellphone was dying in the moment that I picked!

Reorganizing the food storage I found a jar with Macadamia nuts…and I surfed the web to find a new way to taste this delicious food.

And I tried a Macadamia Nut “Ricotta Cheese” totally vegan, raw, gluten free!! I used:

1 cup raw Macadamia Nuts

juice of 1/2 lemon*

1/2 tsp pink salt*

1/2 tsp italian herbs (like basil oregan chives)

1/2 tsp nutritional yeast

1/4 cup water, or amount to get desired texture

* can be adjusted to taste

Place all ingredients in food processor; process until creamy smooth (will still be a bit grainy). Keep adding water, a little at a time, until it’s the texture you desire. More recipes for macadamia cheese here . Next time I’d like to try Macadamia Nut Hummus is a Hawaiian-style hummus that is great to use as a spread on thinly sliced snack bread or as a dip for vegetables. It comes from a cookbook called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to the Sheraton Waikiki).IMGP5606 This is terrific 🙂 as a cheese substitute in anything you might use ricotta cheese for!

I eat that with some raw crackers (that I made with the leftovers of juicing pulp)

Many people steer away from macadamia nuts, assuming they are laden with fat and cholesterol. However, the fat contained in macadamia nuts is monounsaturated fat and one of the healthier and more beneficial forms of fat. When added to the diet daily in moderation, macadamia nuts can actually promote weight loss. Additionally, macadamia nuts are cholesterol free and may work to reduce bad cholesterol while improving good cholesterol levels.

Antioxidant Properties: Macadamia nuts contain selenium, which is a natural antioxidant that may help reduce certain types of cancer.

Source of Fiber: One great health benefit of macadamia nuts is that they are a great source of fiber and can improve the function of the digestive system.

Rich in Calcium and Iron: Macadamia nuts are rich in calcium, which strengthens the teeth and bones. They also supply iron, which is essential for the proper function of enzymes and red blood cells.

Cholesterol Free: Macadamia nuts are cholesterol free, which is good news for people who must restrict their intake of cholesterol.

Magnesium: Macadamia nuts contain magnesium, which is necessary for proper growth of the bones and assists in the body’s ability to release energy.

Potassium: is necessary for optimum brain function, as well as in regulating the body’s fluids. Macadamia nuts offer a significant source of potassium.

(Read more Australian Macadamias: The healthy nut )

Summer, after all, is a time when wonderful things can happen to quiet people. for those few months, you’re not required to be who everyone thinks you are, and that cut-grass smell in the air and the chance to dive into the deep end of a pool give you a courage you don’t have the rest of the year. you can be grateful and easy, with no eyes on you, and no past. summer just opens the door and lets you out.” ― Deb Caletti, Honey, Baby, Sweetheart

Summer smoothie

12 Jul

Hi Folks,

yesterday to celebrate the International Raw Food Day I prepared a very tasty smoothie!

I used few and simple ingredients to enjoy the summer’s savor :
(vegan, raw, gluten free, organic)

4 organic local apricot
1 mango fair trade
2 organic local strawberries
half squeezed organic local lemon
a pinch of ginger’s powder
half glass of fresh water

Blended all ingredients and…. Enjoy your day!
IMGP5534

Throughout the centuries, the fruit, kernels, oil and flowers of the apricot have been used in medicine. In China, a famous medicine known as ‘Apricot Gold’ was made from the kernels of trees which grew in certain areas. This medicine was reputed for the powers to prolong life. The Chinese also believed that apricots reacted sympathetically to women’s ailments. The apricot flowers, therefore, formed a common ingredient in their cosmetics.

The kernel, which yields an oil similar to that of the almond, have been widely used for their sedative, antispasmodic that gives relief to strained muscles and demulcent or soothing properties. They are useful in the healing of wounds, in expelling worms and as a general tonic.

For more information read this article: APRICOT Fruit for Health Seed for Medicine

International raw food day!

11 Jul

IRFD-Logo

Hi Folks,

today we celebrate the International raw food day… Are you ready?!
I’m ready to go and I’ll like to prepare a very special and fresh smoothie…

Stay tuned..tomorrow I’ll post the recipe!

www.internationalrawfoodday.com

Club (vegan) Sandwich? Sure!

9 Jul

Today I’m acting like a tourist hanging around South Hampton but in the reality I’m studying for the next exam at the university…and to improve my sensation of relax and no pressure (really necessary to stay calm and study well) I’m preparing a lot of exotic dish or a sort of!!!

I read this interesting article about Club Sandwich:

Groucho Marx famously said, “I don’t want to belong to any club that will accept me as a member.” Fortunately, the club sandwich imposes few rules, minimal dues, and no restrictions on belonging. James Villas, the redoubtable food critic of this magazine for 27 years, called it “the quintessential American dish.” It is, indeed, democracy in action: a staple of the neighborhood diner, the local country club, the five-star resort. (It is virtually synonymous with room service.) Like other invasive American species — cocktails, jazz, gray squirrels — it has gone forth in the world, where it continues to multiply. Wallis Simpson made it for Prince Edward, prompting enduring British ardor. The Grand Hyatt in Melbourne, Australia, has been said to turn out 9,000 a year. Le Figaro subjected the “meilleurs club sandwichs” of Paris to rigorous tests not long ago, declaring the specimen at Le Meurice the victor.

Theories about its origin abound. The 1903 novel Conversations of a Chorus Girl? The Saratoga Club in 1894? The Pennsylvania Railroad, because the sandwich’s double-decker design emulated the passenger club cars? The “original” recipe remains equally elusive, although no less an authority than James Beard insisted on chicken breast (which, in martini terms, is gin to turkey’s vodka), bacon, lettuce, tomato, mayo, and toast, the general outline that persists to this day and nicely allows for endless invention, from lobster clubs to the foie gras club at the Restaurant Guy Savoy in Las Vegas. One of the most intriguing early recipes for the club sandwich appeared in 1907 in the New York Times: “Go to the club. Drink six toasts. Eat a slice of meat. Drink six more toasts.”

Five years later, the Beverly Hills Hotel opened its doors. According to the current chef at the establishment, Kaleo Adams, the club sandwich “has always been on the menu. People have been eating clubs here for a hundred years.” Adams says the sandwich claims a good quarter of the business poolside at the Cabana Café,where one may add avocado to create one of the finest California club sandwiches ever served: three pieces of toasted white from La Brea Bakery, turkey breast from Willie Bird in Sonoma, applewood-smoked bacon from Hobbs’ Smoked Meats in the Bay Area, local Bibb lettuce and tomatoes, a slice or two of gruyère, and a light aioli for moisture, the entirety of which is cut into quarters and secured with frilled toothpicks or bamboo skewers. Enjoy with pickle, chips, fries, salad, fruit, or onion rings; Coke or iced tea; a copy of Variety; and pure California sunshine.
(from: www.townandcountrymag.com)

club sandwichAnd after I decide to make my personal version! I used:

2 slice of multi grain bread
2 slice of organic zucchini
2 slice of organic tomato
1 spoon of vegan pine nuts pesto
salt
virgin oil
basil

yummyVery yummy : vegan, organic!

Raw Crackers: done!

8 Jul

Hi Folks,

Yesterday I prepared some raw crackers. I used a very simple recipe to make two type of raw crackers: the white and the red

I used few ingredient this time (this crackers are vegan, raw, organic, gluten free):

ingredients1 cup of blonde flax seed
1 cup of sesame seed
1 cup of sunflower seed
1 cup of mixed almond and walnut
1 large organic zucchini
a pinch of Himalaya pink salt
a pinch of white pepper

For the red crackers I added
1 cup of  sun dried tomato
a pinch of paprika
some salt capers

I soaked with filtered water for one night all ingredients (expect the zucchini) in little wood cups

After I blended all ingredients until they smoothed. This time I didn’t added water
direction

I put the mixture on the dehydrator’s tray
result

After 8/12 hour at 147 F degrees this is the result:
crackers

In the same time I prepared some zucchini chips and carrots chips…. delicious!

finish

Flax seeds are larger than sesame seeds with a hard shell that is smooth and shiny. It has colors that range from amber to reddish brown. Ground seeds feature a soft crunch and are easily absorbed. Flaxseed oil is nut-flavored oil that has a high nutritional profile. The flax plant has provided food as well as fiber for clothing as far back as recorded history. Flaxseed oil also contains an omega-3 fatty acid that is being investigated for its ability to reduce risk of many conditions including hypertension, stroke, some cancers and immune and inflammatory disorders and certain skin ailments. Flaxseed oil is highly unsaturated and good for the heart. They also have lignin, which are a type of fiber. Lignins are also a type of chemical similar to the human hormone estrogen. Bacteria in the digestive tract convert lignins into estrogen like substances that are thought to have anti-tumor properties and may reduce the activity of free radicals.

Recent studies have shown that men with prostate cancer who eat about three tablespoons of ground flaxseeds a day were able to slow the progress of their cancer between the time of diagnosis and time of surgery. Similar studies show that women with breast cancer who ate a flaxseed muffin daily had slower tumor growth rates. We need to wait for further studies before we can say flax can prevent or cure cancer. There is a fine line between just enough and too much which can cause cancer cells to multiply faster. Studies have found that postmenopausal women who eat about an ounce of ground flaxseed every day will affect the way estrogen is handled. It helps offer protection against breast cancer but doesn’t interfere with estrogen’s role in normal bone maintenance. Research has shown in preliminary results that flaxseeds can reduce total cholesterol by an average of six percent for women who are not on hormone replacement therapy.

For women trying to get pregnant, the lignin’s found in flaxseed can promote natural ovulation and extend the progesterone dominant second half of the cycle. Consistent ovulation improves their chances of conception. For women who are experiencing pre-menopausal symptoms such as headaches, sleep difficulties, breast cysts, fluid retention, anxiety, lowered sex drive and heavy bleeding can use flaxseed to help restore normal hormonal balance.

Flax is said to be heart healthy. Flax is an essential fatty acid important for cell membranes, regulation of blood pressure and other functions. This omega-3 acid may reduce blood clotting reducing the chance of a fatal heart attack and lowering total blood cholesterol. It also is known to lower LDL or “bad” cholesterol. Flax is also found in soybean oil, walnuts and canola oil.

Flaxseed is rich in fiber and heart-healthy it is also reduce the exposure of colon cells to cancer-causing chemicals. It can relieve the constipation or diarrhea of irritable bowel syndrome and helps to stabilize blood sugar in patients with diabetes. Magnesium also is found in flaxseeds and help to reduce the severity of asthma by keeping airways open and relaxed. It prevents the blood vessel spasms that lead to migraine attacks and generally promotes relaxation and helps to restore normal sleep patterns.

Flaxseeds are pleasant tasting and can taste good sprinkled on salads, cooked vegetables or cereals. Although the oil is very tasty too, it’s also very expensive. Here are some hints on how to use flaxseeds.

Whole seeds merely pass through the system so grind the seeds or chew them very slowly. It’s best to grind the seeds just before using them to preserved flavor and nutrition. Although there are two different colors of seeds, brown and yellow, there is no nutritional difference between them. Combine flaxseed flour with wheat flour for all types of breads and even pancakes. Bread bakers are using flaxseed to promote their bread as lower carbohydrates. Ready-made breads, muffins, breakfast bars and cereals can be found in many grocery stores.

For more information I’ll suggest to read this article: The Benefits of Flaxseed

Other recipes that I used was in this website:
Pretty in Pink Crackers (Raw and Vegan) by Gena
Raw “Pulp Crackers” by Bonzai Aphrodite
Raw sun-dried tomato crackers by Gluten Free Cat
Crackers and Breads by Rawmazing

Enjoy it!