Chocolate Strawberry Delight

Hello all you wonderful people:

Just wanted to share this easy and delicious raw food dessert recipe with you before the end of the season. This is one of my favorite quick desserts. It is so yummy and healthy too. Definitely a recipe to make for a cooked food crowd. I hope you enjoy it as much as I do.


Chocolate Strawberry Delight
Makes 4-6 servings


Strawberry Cream

1 lb fresh strawberries
3/4 cup cashews, soaked
1/3 cup water
2 TBS agave syrup
Blend cashews with the 1/3 cup of water or enough to just cover. Measure out 3/4 cup of the cream and set the rest aside. Add 1 cup of diced strawberries and the agave then blend until smooth. It should make about 2 cups. Reserve 1/2 cup. Thin slice the rest of the strawberries and fold into the cream.

Chocolate Sauce

10 TBS cacao butter, melted
6 TBS cacao powder
5 TBS agave syrup
dash vanilla powder
pinch salt
Whisk together and adjust for flavor.

Crumble

1/2 cup raw almonds
1/2 cup raw pecans
10 deglet dates, pitted
1 TBS cacao butter, melted
2 TBS cacao powder
2 1/2 TBS coconut palm sugar
1/8 tsp vanilla powder
pinch salt
Place all ingredients except the cacao butter in a food processor and process until finely ground. Adjust sweetness and then add the cacao butter and process just enough to combine.

Assembly:
Make the crumble first. Take a glass 7 X 9" pan, press the crumble firmly into the bottom and freeze for 15 minutes. Make the chocolate sauce and pour just enough on top to coat the crumble and place back in the freezer for at least 15 minutes while you make the strawberry cream. Spread the 1/2 cup strawberry cream on the chocolate then spoon the strawberry mixture on top. Drizzle some of the chocolate sauce on the strawberries. Serve at room temperature with a sliced fresh strawberry fan for garnish. Use any remaining chocolate sauce or strawberry cream for candies or milkshakes.

Indulge and enjoy life now!

Blessings of health,

Dr. Diondra

What's Coming This Month?

Heirloom Tomato Salsa and Raw Corn Chips

Hi All:

I just wanted to give you a little rundown of what was coming up in the next few weeks.
The first thing is my raw soup class with Kim & Sean Smith from Pure Health Foods. The class is this Monday, August 16, 2010, 5:30pm. If you would like to attend you must sign up and pay on or  before Saturday, August 14, 2010.  There will be a couple other goodies there along with the spicy vegetable, sweet pea and watermelon mango soups we are making. We hope you can come and enjoy some raw vegan soups with us.

Sign up now for the Summer Soup Class

Coming the end of August is a fabulous energy healing class with my friend Vickie Smith. She will be teaching Healing Touch level 2. If you have not ever experienced a healing touch session or attended a workshop, you are missing out on a fabulous experience. Vickie does private sessions daily at her office, 612 S. Jones. ( near Alta ) For those wishing a more intense healing experience I encourage you to attend one of her Healing Touch Workshops. The next Level 1 is October 23 & 24, 2010. 
I have been to many, many healing workshops over the past 20 years, and this one knocked my socks off!! I walked away with so much more than learning another healing technique, although I do love this energy technique. So if you are in the market for a good healing, or another energy technique to add to your repertoire, I encourage you to explore Healing Touch and then come join us at the workshop in October.

If you like to do healing and spiritual work you may wish to check out Dee Wallace. She has a fun and inspirational radio show every Thursday morning. During most of the show she is working on people that call in. All the shows are archived for you to listen to at your leisure. I love her shows. I almost always have something in common with the person she is working on. The great part about that is, you can clear the issue in yourself as she clears it in the person on the phone line! What a deal for FREE!!  Check out her show HERE. Call in numbers for her Thursday 8am PST show: 866-472-5795.

Before I go, here's a quick, but very tasty sweet corn chip recipe. ( These are like candy treats to me. I could eat them all day long, I love them so much!)

SWEET CORN CHIPS

1 bag, 16oz frozen organic corn
1 red bell pepper, chopped
1/2 cup chia seeds, ground ( measure then grind )
1/2 water to soak chia in
1/2 cup ground almonds, soaked, then ground
3/4 cup ground cashews, dry
3 TBS nutritional yeast ( optional )
3 TBS flax seeds, ground
salt to taste
cayenne pepper or other hot pepper to taste
1/2 cup water if needed to process

Soak the chia seeds in 1/2 cup filtered water until they gel. Add the red pepper, corn, chia gel, almonds, cashews, flax, salt and yeast to the processor. Process until smooth and combined thoroughly. Use the other 1/2 cup water if needed to process.  The mixture will be thick, but spreadable. Spread on a teflex sheet about 1/4 inch thick. Use a knife or pizza cutter to score it for your crackers. Place in dehydrator for 5 hours at 115 degrees. Then flip onto another dehydrator sheet and peel off the teflex. Dry another 5 hours until crispy. Store in an airtight glass container.

Enjoy!

Blessings of radiant health,

Diondra

Summer Soup Class

                                      Sweet Garden Pea Soup

Hello All:

How is your summer going? Just want to let everyone know about the upcoming Summer Soup Class. My friend and Pure Health Foods owner, Kim Smith and I are going to be making 3 wonderful, easy and of course, delicious, raw vegan soups. Here are all the details. I hope you will join us for this refreshing raw class!

              Monday, August 16, 2010 
        5:30pm - 7pm    $15

             Pure Health Foods
        7575 W. Washington Ave #129
        Las Vegas, NV 89128
 (In the Trader Joe's shopping center, corner of Buffalo and Washington )
          www.purehealthfoodslv.com
          702-366-9297


***Must be registered and PAID by August 13, 2010  Seating is limited

                                                                      
                                                  
                  

Summer Recipes

Hello:

It is very hot again in Las Vegas, so I thought I would share a few recipes with you today. One of them is for a morning wake up "cappuccino like" drink. You can make it either hot or cold.  It is guaranteed to brighten your morning and provide you with some healthy get up and go!! I hope you enjoy these recipes. Use your creativity to customize them to your tastes. Have a fun and healthy July!


Cappuccino Tea
Makes 2 cups

2 cups hot or cold tea ( honey bush, rooibos, pau d' arco, gynostemma )
1 TBS protein powder ( whey or hemp )
dash cinnamon and ginger
1/4 cup almond or rice milk
1 tsp coconut oil
2 tsp mesquite powder
1 tsp maca powder
1 tsp chaga mushroom powder
2 tsp cacao powder
1 tsp vanilla powder or extract
1 TBS agave or coconut sugar or your favorite sweetener

Blend until frothy if warm. Blend with and pour over ice if cold.



Indian Cabbage Salad
By: Pure Health Foods

2 cups thinly shredded organic cabbage
2 cups shredded organic carrots
1/2 cup crushed roasted organic peanuts (or substitute favorite raw nuts if you're a 100% raw foodist)
1/4 cup organic peanut oil (coconut oil is great, too!)
1 hot organic green chili chopped
1/2 cup chopped organic cilantro
1/2 tsp raw, organic honey
Organic Lemon juice and RealSalt ™
to taste

Mix everything except salt and lemon - add them only when ready to eat.


Watermelon Berry Fizz
makes 4 glasses

2 cups watermelon, diced
1 white peach or nectarine, diced
4 large strawberries or raspberries
1 tsp fresh lime juice
1 bottle sparkling water, I use Voss in the glass bottle

Blend watermelon, strawberries and the nectarine. Strain through fine strainer or nut milk bag and add the lime juice. In a 14 oz glass add about 1/4 cup of the fruit puree and 1/3 cup of the sparkling water, stir to mix. Add ice, garnish with a fresh strawberry or lime wheel.

Enjoy LIFE now!!!

Blessings of health,

Dr. Diondra

Strawberry Cooler

Hello Everyone:

It's hot here in Las Vegas, so I made this delightful organic  strawberry cooler tonight. It is really a wonderful and refreshing treat after a long hot day. Here's how it goes.

Strawberry Lime Cooler
makes 2 cups

1 large fuji or granny smith apple
1/2 cup water
1 large lime, juiced
2 tsp agave
6 fresh organic strawberries, plus 2 for garnish
1/4" piece of fresh ginger ( optional )

Blend the water and apple, then strain or put through a nut milk bag. Return to blender and add the rest of the ingredients. Blend until smooth. Pour over ice, garnish with a fresh strawberry or lime wheel. Enjoy!

Blessings of health,
Dr. Diondra

Can it be, Vegan Tuna??

Hello everyone:

Is it possible to have vegan tuna? In these times with all the toxins, mercury, PCB's and now tons of oil in the ocean, eating real tuna  might not be the best idea. This is a favorite recipe of mine when I am craving a tuna like pate. It also makes some great bite size snacks that pack a nutritional punch.

One of the nutrients that you will receive from this recipe is iodine. Iodine is greatly needed by the body to regulate your thyroid, energy, heart rate, calcium levels, immune response and metabolism. If you are having issues with your weight or hot/cold temperature, check your iodine level, you may be low. Iodine is also a wonderful chelator for mercury, lead, aluminum, and cadmium. So let's make a delicious raw vegan dish and fill up on our iodine and minerals!

Raw Vegan Tuna Pate

1/4 cup organic raw almonds, soaked overnight ( measure, then soak )
3/4 cup organic raw sunflower seeds, soaked and sprouted
2 TBS raw organic hemp seeds ( optional, adds protein and creamy texture )
1/4 cup diced organic tomatoes
1 cup organic zucchini, diced ( about 1 medium zucchini )
1 stalk organic celery, diced
1/4 cup organic red bell pepper
2 tsp organic fresh lemon juice
1 TBS olive oil or oil from sun dried tomatoes
4 -6 organic sun dried tomatoes, either rehydrated or in oil
1 tsp kelp powder ( optional, gives more tuna flavor )
dash sea salt to taste
4-6 raw nori sheets, cut into 1" by 2" pieces

In a food processor combine everything except the nori sheets. Process until smooth. Adjust the flavor. It is ready to be eaten as a pate on crackers, tomato rounds, cucumber slices, zucchini rounds or in collard green wraps. What is left spoon onto the nori pieces and dehydrate at 110 degrees until dry and crispy, about 8 hours.

In case you are not aware:

In 2007 the USDA passed a law that ALL almonds must be pasteurized, except if they are sold directly from the farm. Now, all the RAW almonds you see in the stores like Whole Foods, etc are PASTEURIZED, they are just not roasted and thus labeled raw. To buy really raw ( ones that will sprout ) almonds visit Organic Pastures, where they grow the organic almonds and ship to you from the farm.


  

               


Enjoy, have a FUN and wonderful 4th of July!!

Blessings of health,
Dr. Diondra

PS: My dog Crystal LOVES these treats!!






 

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