The fact that it has been raining for the past 4 days has been wonderful! I am really excited about all of the new plants that will come from the ground this spring and summer. Great for the areas burned this summer. And a very positive season for those mushroom hunters! Morels, Chantrelles, Porcini, truffles. The wonderful truffle!
The properties in the Chocolate Banana Milk I made are as follows:
Almond Butter (RAW) -
Almond nuts are a nutritionally dense food making them a good dietary choice. Nutritionally dense foods offer the most “bang for the buck” because they contain greater amounts of nutrients.
Almonds, in fact, are a nutritional powerhouse, a natural source of most of the rare nutrients the human body needs for optimal health.
Almonds are good for you! The nuts are high in quality protein, containing 6 grams per ounce. As well, almonds are high in fiber, which has been shown to play a protective role in relation to heart disease and diabetes.
Coca0 Powder (RAW) -
Cacao is rich in antioxidants. Studies indicate cacao has twice the antioxidant levels of red wine and three times that of green tea. It’s also important to note that the antioxidants in cacao are very stable and easily available to human metabolism.
Cacao can also improve circulation, decrease High Blood Pressure, promote cardiovascular health,improve function of endothelial cell that line the circulatory system.
- A banana contains Vitamin C, potassium and dietary fiber.
- Bananas do not contain sodium, fat or cholesterol.
- The Vitamin C, which is found in bananas, helps the body to defend and heal against infections. This vitamin also proves valuable in the synthesis of the connective tissue, absorption of iron and the formation of blood.
- Not only are bananas rich in vitamin C, they also contain potassium. Potassium is a mineral that helps in the building of muscles and protein synthesis. This is done as potassium stimulates nerve impulses for muscle contraction.
- A diet rich in potassium is said to reduce the risk of hypertension and stroke. As bananas are free from sodium and very rich in potassium, they can be included in the diet to reduce the risk of high blood pressure.
- A banana contains Vitamin B6, which helps in the synthesis of antibodies in the immune system apart from red blood formation, protein metabolism and functioning of the central nervous system.
- No other fruit contain more digestible carbohydrates than bananas. This is advantageous because, the body burns off calories from carbohydrate more easily and quickly than calories from fat or protein.
I wanted to cover a few of these facts today because I sustained an entire day without hunger, fatigue or any other issue. I felt really good throughout the day and I was able to make it to dinner time without noticing hunger, or even side tracted by what I wanted to eat as soon as I got home!
For dinner last night it was finally time to tackle the Red Beet Ravioli recipe from the RAW FOOD REAL WORLD uncook book!
First I took a large organic beet and used my new Cai Bao to slice the beet into circles.
Here they are marinating in Walnut Oil. (*The recipe in the book calls for Macadamia Nut Oil. I didn’t have any so I used the next best thing in the cupboard.)
I had these marinate for 12 hours. I wanted them to be soft enough to cut with a fork when it was time to serve the food.
The recipe in the book is as follows:
For the filling:
3 cups cashew nuts, soaked 1.5-2 hours
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup nutritional yeast
2 teaspoons salt
3 green onions, white part and 1 inch of green part, minced
4 Tbsp minced tarragon
3 Tbsp minced parsley
In a food processor, blend the nuts, lemon juice and zest, yeast, and salt until smooth. Transfer the filling to a medium bowl and fold in the onions, tarragon, and parsley. Taste for seasoning and add more salt or lemon juice, if needed. The filling should have the consistency of ricotta cheese. Store it covered in the refrigerator if not using right away; it tastes best if you bring it back to room temperature before assembling and serving.
(NOTE: I substituted basil for the parsley and thyme for the tarragon. Going to the store in the middle of a rain storm was just not happening for me last night. Besides, I knew I still had some herbs at home that should be used until their gone:)
For the pepper puree:
2 yellow bell peppers, cored and cleaned
1 Tbsp lemon juice
2 green onions, white part only
1/2 tsp salt
1 Tbsp cold-pressed olive oil
1/2 cup pine nuts, soaked 30 minutes to 1 hour
1 pinch ground or fresh turmeric
In a Vita-Mix or high-speed blender, blend all the ingredients until smooth. If the sauce is too liquid, add an additional 1 to 2 tablespoons of soaked pine nuts. Place in a squeeze bottle or other cover container and refrigerate if not using right away.
Although there are also directions for assembling the ravioli, I think it is pretty self explanatory.
I added marinated Portobello Mushrooms to the recipe as well. The mushrooms marinated as long as the beets. They were marinated in olive oil, nama shoyu, garlic and thyme.