Mik’s Refreshing Sprout Salad with Avocado Dressing
February 14, 2012 by Mikaele Holzer
Filed under Food & Recipes
SPROUTS are beyond raw… they are a LIVING FOOD! Sprouts are considered to be one of the most perfect foods on the planet. They are packed with amino acids, vitamins, minerals, oxygen, enzymes, phytochemicals, hormones and high levels of high quality PROTEIN that help keep your body cleansed, revitalized and ALIVE.
Create your own sprout salads with a wide variety of different sprouts that you grow yourself, or find at farmer’s markets & some health food stores.
Mik’s Sunday Farmer’s Market Creation:
- Sunflower Sprouts
- Pea Sprouts
- Micro Greens Mix (Broccoli, Arugula, Buckwheat…)
Apple Almond MILA Granola Cookies (RAW)
December 5, 2011 by Jia Patton
Filed under Food & Recipes, MILA
Alive with enzymes, Omega-3′s, great nutrition and outstanding flavor, these raw cookies will quickly become a favorite staple for a quick snack when on the run or a morning get-me-going breakfast served with Goji Nut Mylk. Apple Almond MILA granola cookies are sweetened with apple, pear and a little coconut palm sugar. Cinnamon is added to bring out the sweet nature of the other ingredients and balance blood sugar levels. Ginger powder, which has no resemblance to fresh ginger in taste, adds a little spark.
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Orange Cranberry Relish
December 1, 2011 by Mikaele Holzer
Filed under Food & Recipes
Orange Cranberry RelishServes 6 (about 1/4 cup per serving)
A holiday meal is not complete without the zesty sweet sparkle of a cranberry relish. This one is quick to make, and served in an attractive crystal bowl it will add an elegant touch to your holiday or feast day table as well as a spark of color and a sweet tart taste. And . . . don’t forget that cranberries are rich source of antioxidants and vitamins and the “Mila” bumps-up the nutritional profile with lots of Omega-3′s, fiber and more. Our foods are our true medicine and cranberries are a good one to include in your diet when they are in season.
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Tips to the Chef: Orange Cranberry Sauce can be made several days ahead of your dinner and kept in a covered glass container in the refrigerator. If your dates are dry and hard, soak them until they are soft, 3 hours to overnight.
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1/3 cup dates, pits removed & soaked if hard
2 strips orange rind
1 orange, peeled and seeded, cut in large chunks
2 cups fresh or frozen cranberries
1 fuji apple, cut in chunks
2 tablespoons Mila, by LifeMax (The most nutrient dense blend of chia seeds available)
To order Mila: www.lifemax.net/mik
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In a food processor, with the S-shape blade, put the dates, orange rind and orange. Process until smooth. Stop the food processor, add the cranberries, apple and “Mila” and pulse about 15 times to coarsely chop the ingredients. Do not over process as this relish is best when it is chopped coarsely. Remember, texture is important to consider when preparing food.
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Refrigerate for at least 1 hour before serving.
How to Store: Store in a covered glass container in the refrigerator for up to 5 days.
Mik’s Curry Miso Green Soup
November 30, 2011 by Mikaele Holzer
Filed under Food & Recipes
Thanks to my dear friend Jia Patton (cookingwithjia.com) for finally getting my curry miso green soup creation in recipe form for others to enjoy!
Take a stand for your rights to have healthy clean food and supplements. My letter to the FDA…
November 29, 2011 by Mikaele Holzer
Filed under Food & Recipes
Hi Everyone,
The following is my letter submitted to the FDA who is proposing certain regulations to impede, restrict, and ban dietary supplements – natural plant extracts, herbal formulas, probiotics, etc. are all affected. This has happened in Europe and other countries. Fax your letter today. Click here for the full scoop.
November 30, 2011
Division of Dockets Management (HFA-305)
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852
RE: Draft Guidance for Industry; Dietary Supplements New Dietary Ingredient
Notifications and Related Issues (FDA Docket No: 2011-D-0376)
Dear Sir or Madam:
Juice Du Jour: The Green Beauty
September 25, 2011 by Mikaele Holzer
Filed under Cleansing & Health, Food & Recipes
This is SUCH a refreshing green juice recipe that was inspired by the fact that we were craving parsley and fresh out of sprouts. You don’t need to worry about exact measurements when it comes to green juice, just get the ingredients and juice away! ALWAYS use organic produce. :)
1-2 Cucumbers
1-2 Celery Sticks
1 Bunch of Parsley
Handfuls of Spinach
Lots of Kale
1 Green Apple
1 Lime
Juice All Veggies and Squeeze in the Lime.
ENJOY - REFRESH - BEAUTIFY
Rawkin’ Tabouleh Salad With Avocado
August 2, 2011 by Mikaele Holzer
Filed under Food & Recipes
Parsley is SO much more than a garnish. It has POWERFUL healing properties that help purify blood, kill bacteria, boost immune system, improve digestion, detox the liver and soooo much more. I have been CRAVING it lately, so I came up with this recipe that is gluten free and totally raw:
Ingredients:
2 cups of curly parsley (1-2 bunches depending on size)
1/2 white or yellow onion
1/2 cup small cherry tomatoes sliced in half or quarters
1/2 cup sprouted quinoa
1/4 cup hulled hemp seeds
1/2 avocado
Raw Coconut Chocolate Mousse
June 26, 2011 by Mikaele Holzer
Filed under Food & Recipes, MILA
Rich and creamy! This raw mousse can be made as festive as your occasion calls for. Mila, the most nutrient packed blend of chia seeds on the market, is added as a thickener.
Tips to the Cook: Leave out the cacao (raw chocolate) to make other flavors. Add 2 pints of fresh strawberries or blueberries (fresh or frozen) for a strawberry or blueberry mousse. Add 2 vanilla beans and a tablespoon of fresh lemon juice for a tasty vanilla flavored mousse. Make a layered mousse with two or more flavors. This mousse can be served chilled or frozen. Thaw for a few minutes before serving, if frozen. It takes 3 or 4 hours to firm-up this mousse in the refrigerator.
Black Sesame Seed Dressing/Paté
February 21, 2011 by Jia Patton
Filed under Food & Recipes
This recipe makes six servings (about one quarter cup per serving).
Tips to the Chef: Start early as the seeds will need to soak for 3-6 hours. “Black Sesame Seed Dressing” can be made thick and served as a paté, just leave out the water, or it can be made thin by adding water to serve as a dressing. This dressing can be made with any color sesame seeds; white, yellow, brown, red or black. Each will have it’s own nutritional profile, texture and look.
1 cup fresh basil leaves
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Blend All until Smooth: In a blender, put all the ingredients (except the water if making a paté) and blend until smooth.
How to Serve
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For an Artful Presentation
How to Store
Fermented Mac Nut Cheez
November 21, 2010 by Jia Patton
Filed under Food & Recipes
Makes about 3 cups
An amazing alchemy happens when you culture (ferment) foods. Foods become easy to digest, vitamins increase, enzymes abound, antibiotic and anti-carcinogenic substances are produced and lactic acid (a major by-product of the fermentation process) feeds the micro-flora in our intestines where they stimulate the production of vitamin K and the B vitamins that our bodies need for good health. Our intestines are 70% of our immune system. When we feed our friendly micro flora we are building a strong immune system.
