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Raw Creamy Basil Sauce

Raw Creamy Basil  Sauce

with Raw Noodles too

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If you are wondering about having to give up some favorite foods or comfort foods – no need to worry any longer!!

This Raw Creamy Basil  Sauce will help!!  It is totally vegan, raw which means it’s live!!

Every time I make a dish like this I can’t believe how filling, yet satisfying it is and it’s still healthy and raw – how cool is that??

And again easy, quick and tasty – even better.

The one tool you will need is called a Spiralizer – yes sold on Amazon (no affiliate link) or by now easily available in your local health store possibly grocery store (depending maybe Whole Foods).

Basil Alfredo (1 of 1)

There are other kitchen tools that will create a pasta like noodle so if you have something else that works awesome!

One Zucchini, a good size one is enough for two good servings. It creates a fair amount of noodles – some long and some short.  I have found since using Zucchini for noodles I could never go back and eat pasta especially with the after effects! 🙂

Basil Alfredo (1 of 1)-4

 

Raw Creamy Basil Sauce

–  1 cup Cashews

–  juice of 1/2 Lemon

–  pinch Himalayan Sea Salt

– fresh ground Pepper (optional)

–  2 cloves Garlic

– approx 6- 7 bigger Basil Leaves (more if you prefer)

–  1/2 – 1 cup Water

Through all ingredients in Vita mix or Blender with about 1/4 cup water, slowly adding more water until the desire consistency you prefer is met (more water will create a thinner sauce, less water it will be thicker)

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Finely chop 2- 4 basil leaves and stir into the mixture or add in and pulse lightly once or twice.

Pour the sauce over the noodles and enjoy.

If everything comes right out of the fridge it will be colder, you can leave things out for a little bit to get more of a room temp.

Please feel free to share this recipe – it’s always greatly appreciated!!

Jodi

 

Green Dip / Spread

Green Dip / Spread

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Where I started with this recipe and where I ended up truly surprised me but in a very good way!

I love surprises especially when they taste good! 🙂

That is what is fun or cool when you are using fresh, real ingredients – don’t be afraid to explore or if it’s not as tasty to your liking add a little something here or there or a little more.

And Green – kind of bright but oh so healthy and tasty making healthy eating or eating healthy easy!!

This is a Vegan, Gluten free and basically Raw recipe (Nutritional yeast may not be considered ‘raw’)

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What I found with this is I used it as a dip and as a filling – both worked well

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Recipe

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–  1 cup Cashews – soaked for about an hour or longer (this helps to softens them, if you don’t have the time for this it’s not totally necessary)

– 1 clove Garlic

–  juice of 1 Lemon

–  Salt to taste

– 1 tbsp Nutritional Yeast

–  1/2 – 3/4 cup Water (less for a thicker dip or more water for more of a sauce type)

–  1 tsp Greens (Purium’s Power of 10 Veggie) – this is optional, it tastes good without it but this does add flavor and tons of nutrition easily

Put all ingredients into a Vitamix or blender and blend until smooth

Add in Spinach – for this recipe I added in a small container full of Spinach – you can leave some till the end and finely chop the spinach for a more textured dip.

Add in Dill – I used approximately 3 tbsp of fresh dill.

Blend until smooth or desired consistency is achieved.

Once I got the consistency I wanted I added in a small (my hands are small :)) handful of Cashews and lightly blended giving the dip some texture but this is not necessary.

 

If you want to have more dill flavor or just some herb showing, finely chop Dill and stir in at the last moment.

You can use it as a dip for lots of veggies or crackers.

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Great for stuffing Mushrooms, celery or anything else!!

Would love your feedback and please feel free to share this – it is greatly appreciated!!!

Have a fantastic day!!

Jodi

 

 

 

 

Hemp Hummus

Hemp Hummus

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When I was pregnant with both my kids (now seems like many moons ago) I ate so much hummus that it’s amazing that that wasn’t their first words when they started talking!!.  Seriously I even made Hummus sandwiches – I love it, still do and have usually always made my own since it’s so easy.  It’s a pretty basic recipe but what I wanted to show you here is how simple it is to add in Hemp to not only something like this but so many other dishes therefore upping the nutritional value big time.  Now a days we need all the extra help we can get!!

Did you know these things about Hemp?

Hemp production is probably one of the oldest industry on the planet.  Hemp in the past had many different roles from clothing to paper to rope to food.  One of the biggest conspiracies happened in the 1930’s  – Dupont Corporation, a newspaper publisher, a group of petroleum interests, the American cotton growing lobby, international bankers and a group of politicians led a crusade to ban hemp so it was out lawed in 1937. (David Wolfe – Superfoods).

Hemp can be used in so many ways it’s truly amazing!!

Canada also grows some of the best hemp!!

Hemp is a high protein seed containing all nine of the essential amino acids therefore making it an easy digestible protein.

Hemp has a lot of Essential Fatty Acids – significant omega 6’s as well as omega 3’s all good for our skin, reducing heart disease and stroke.

Hemp also has GLA’s knows as gamma-linolenic acid.

Hemp excels at absorbing minerals from the soil so is an excellent source of major and trace minerals especially iron.

Just to name a few things – so adding help into your way of eating is good and can be easy.

Try to buy organic Hemp, if in Canada buy Canadian Hemp as we have great growers and I’ve heard things but can’t validate what happens when USA Hemp crosses the borders.

Here are some suggestions of adding Hemp into things – for instance salsa, (mix in a tbsp or two), guacamole, sprinkle over salads, mixed into salad dressings, sprinkle over a stir fry (after it is cooked you really don’t want to heat hemp as it will lose most of it’s nutritional value), sprinkled on granola, used as the protein source in smoothies and I could go on.  Hemp can be added into most – but like I said I wouldn’t heat it very high.  Get creative and I try and get several tablespoons in a day.

 Hemp Hummus

Hemp Hummus

– 1 can Chic peas drained

–  1 – 2 cloves Garlic

–  juice of half Lemon

–  1/2 tbsp Tahini (can omit with adding Hemp in but I still like the flavor it adds)

–  2 tbsp Hemp

– 1 tbsp cold pressed Olive oil

–  2- 3 tbsp Water (depending on the thickness you would like)

Hemp Hummus

Throw all ingredients in a food processor and process until smooth, you may have to scrape the bowl down a few times and i process mine a little longer as I like the smoothness and a bit of almost fluffiness to it (it’s not as heavy so to speak).

Eat and enjoy and if you like hummus as much as I do it won’t last long!!

Hemp Hummus

If you are enjoying the recipes please feel free to subscribe and get updates or share with friends – that would be greatly appreciated!!

Have an awesome day!!

Jodi

 

 

 

Spirulina Krispie Bars

Spirulina Krispie Bars

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When I lived on Vancouver Island – I would visit this health food store that sold these amazing Spirulina Bars – don’t know the recipe and tried to copy it (kind of hard when you don’t know the recipe at all) but this is what I came up with and different but I think still tasty.

it may seem like I am on a bit of a Spirulina kick but what I am trying to share is how easy it is to get superfoods or nutrient dense foods into your way of eating and it doesn’t have to be hard, expensive, boring or confusing – it really can be easy, tasty and your body will love you for it!!

I am all about healthy eating made easy!!

Spirulina is a natural “algae”  powder that is incredible high in protein and nutrients and easily digested by our intestinal bacteria that in turn then feed our blood and cells.  It is an excellent source of B vitamins, is a complete protein, 18 amino acids, has PEA (Phenylethylaimine) – dubbed the love chemical so it helps us to ‘feel good’, high in bioavailable iron, is loaded with lots of enzymes – which helps with digestion, antioxidants, beta-carotene, omega-3 fatty acids, and is extremely high in Chlorophyll, which helps remove toxins from the blood and boost the immune system.

Spirulina is one of the most nutritious food sources in the world – I choose Purium Spirulina because it’s organic, non-gmo and live – always make sure of these qualities.

What if consuming a tablespoon or two per day of a simple food like Spirulina could drastically lower your chances of developing cancer, heart disease, or stroke, or just feeling better overall?  Wouldn’t that be cool?

Recipe

–  2 cups Crispy Rice cereal

–  1 cup Pumpkin seeds

– 3 tbsp Chia seeds

– 3 tbsp Hemp seeds

–  1 cup Sunflower seeds

Mix together in a big bowl

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In a pan on very low heat – just enough to warm things, mix together

– 1/4 cup Coconut Oil (Purium’s Coconut oil)

–  1 cup Almond butter

–  1/2 – 3/4 cup Agave, Honey or Brown Rice Syrup (depending on the sweetness – I used Brown Rice and it needed a little more)

–  1/4 cup Tahinni

–  1 tbsp Vanilla

– 2 tsp Spirulina (Purium’s Spirulina)

Mix all ingredients together and when smooth  mix into the other bowl and mix well.

Press into 8 x 12 square dish.

I found it best to keep in fridge – cut into squares, eat, share and enjoy!!

Great snacks, on the good food source and will keep you satisfied for quite awhile – including your sweet tooth!!

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Please feel free to share this and would love any comments and if interested in trying any Purium product – please email for a $50 Gift Card towards your first purchase – you will love the quality of these products!!!

 

Have a great day!!

Jodi

 

Raw Ice Cream

Raw Ice Cream

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Easy, quick, tasty and only a couple of ingredients!!

And the best part is you really don’t have to measure anything – doesn’t get much easier than that!!

Oh and the fact that it is raw AND vegan – you wouldn’t think so!!

With summer coming, you can try many different flavors – it’s a cool treat or heck even for breakfast 🙂

For the recipe here I did measure just to give you an idea but I’ve made this many times and have never measured.

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– 2 frozen Banana’s

– 22 frozen Strawberries

– 1/2 cup cashews soaked for about 10 mins

 

Put all ingredients in a food processor  and process until smooth – you will need to stop it and scrape the sides down often.

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Cashews are optional – they add more of the creaminess like an ice cream, without them it’s more like sherbert and it’s the same for either recipe.

Get creative – use blueberries, mango, peaches any fruit really that can be frozen – kids love this!!

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It tastes pretty yummy, satisfying and it’s healthy – and good to the last spoonful!!

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Stuffed Avocados with Chipolte Mayo

Stuffed Avocados with Chipolte Mayo

 Stuffed Avocados

I love Avocados no matter how they are served.  I also love Chipolte Mayo too but wanted to create a raw / vegan one – almost tastes as good as the real deal but oh so much healthier!! :0

These are not only vegan but also raw (therefore gluten free too!!)

Good snack, meal or side dish!

Stuffed Avocados

Avocados Stuffing

– 1/2 cup finely chopped Celery

– 1/2 cup chopped Parsley

– 1/2 cup Sunflower Seeds

– 1 Green Onion finely chopped

– 1 Red Pepper finely chopped

– 1 small Cucumber finely chopped

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Mix together in a bowl and add in Chipolte Mayo approx 1/2 – 1 cup (to your liking) – recipe follows

Approx 3 Avocados – cut in half and set aside when mixture is complete spoon in to cut halves and enjoy!!

Chipolte Mayo

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– 1 cup Cashews ( can soak in water for approx 15 mins or while cutting and mixing other ingredients)

– 2 tbsp Olive oil

–  juice of 1 Lemon

– 1 clove Garlic

– pinch of  Sea Salt

– 2 tsp Chipolte seasoning

– 1/2 cup water (approx depending on how thin or thick you would like it)

Throw all ingredients in Vitamix or blender slowly pouring in water and mix until smooth and desired consistency is achieved.

Serve, Eat & Enjoy!!

Jodi

FREE Recipe Books

FREE Recipe Books

Hello Everyone

I just wanted to share with everyone the chance to download my 2 recipe kindle books for FREE Sat & Sun July 20 & 21 – my gift to YOU!!!

Here are just a couple of samples of the recipes you will find in both books that are easy to make – the links are at the bottom of the page so enjoy.

Please feel free to share this, leave a comment or even a review on Amazon if you like them!!!

Enjoy!!

JB

Domales – Raw

FREE Recipe

Black Bean & Edamame Salad – Vegan

Marinated Portabella Mushroom with a Creamy Dill Sauce  – Raw

FREE Recipe

Roasted Red Pepper Spread – Vegan

FREE Recipe

Eggplant Delight – Vegan

FREE Recipe

 

Stuffed Peppers – Raw

 

FREE Recipe

Amazing & Tasty Vegan Recipes Made Easy       jodiburke-180

Amazing & Tasty Raw Recipes Made Easy  amazingrecipes-180

 

Raw Stuffed Peppers

Raw Stuffed Peppers

This is fairly quick and easy ad very filling!!  It can be used as a main or as a side either served whole or cut in half.

This recipe will fill 3 medium sized peppers.

– 1 cup Sunflower seeds coarsely chopped in food processor as above

Mix together in a bowl-

–  1 Carrot shredded (1 cup worth)

–  1 Tomato finely chopped

–  1/4 cup finely chopped Cilantro

–  2 cloves Garlic minced

–  1 tbsp Tamari

–  juice of 1/2 Lemon & 1/2 Lime

– pinch Sea salt

Mix all together.  Add in processed Sunflower seeds and mix well.

Chop up 1 Avocado into smaller chunks and gently stir in to mixture.

Cut tops of red Peppers off and clean out the insides and all seeds.  Once done, fill with mixture and serve as is or cut in half.

How’s that for fast food!!??

Enjoy!!

JB

Spaghetti Sauce – Raw & Vegan

Spaghetti Sauce – Raw & Vegan

You can do so much with tomatoes and depending on the time of year the taste can be beyond words!!!

This recipes is easy and tasty.

Of course I used the Spiralizer to make the Zucchini noodles, which you can find on the Shop page or your local health food might sell it if they have carry raw foods there.

Recipe

–  1 cup Sundried Tomatoes  – they add a nice flavor and can be found in most stores, I didn’t use the ones soaked in oil and I soaked them in water for about an hour, anything longer than 10 minutes should be fine

–  2 – 3 Tomatoes Roma, depending on the size of them

–  2 cloves of Garlic

–  1/2 tsp Sea Salt

–  juice of 1/2 Lemon

–  8 – 10 Basil Leaves

–  Pepper to taste

 

Drain the Sundired Tomatoes and put all ingredients in the Vitamix (or Blender) process until the desired consistency is achieved, if you like it kind of chunky or really smooth, it is good both ways!!

Pour over your Zucchini noodles (or pasta) and garnish and serve immediately.  Serves 2

Enjoy!!!

JB

 

Crashing on the Weekends

Crashing on the Weekend

Why is it that we can be so good during the week and crash on the weekends?

Do we hold it all in and then expel on the weekend, letting go of anything and everything

Even when it comes to eating healthier.

Crashing on the Weekend

Have we ever put the corrulation together of what we do and are doing each moment, each day to how we eat or relate to ourselves

By that I mean how many of us are really doing the things that we love, that our spirit whispers to us that are us down at soul level compared to what we think we should be doing,  have to do or need to do.

Where does our soul fit in along the way?

It’s like we almost live 2 lives, one of holding on and one of letting go, chilaxing, quiet desperation. Then Monday comes again and we hold on, hold it in.  We can restrict ourselves for the week, in many different ways but with food inparticular –  no I can’t have that I’m on a diet or that is the wrong food group or I have to exercise 4 times this week as I ate way too much on the weekends, and then really let go and do / have whatever on the weekend.  It sounds like restriction, demands, self criticism and never a feeling of being good enough.

We live in a world that we are constantly innedated with advertising telling us we aren’t good enough!!

What if we just let go and breathed.

Gotta pay the bills, dam I put on 5 lbs, my job needs me, my thighs are too fat, I’m not driving a nice enough car –  blah blah blah,

I have asked or said to myself many times, we weren’t put on this planet to work 40 plus hours a week or work 40 plus hours a week at a job that doesn’t fulfil or isn’t in line with me, saps my energy or for a pay check

Yet I also know that some situations call for that as life and basic survival are way out of whack now.

Can you imagine if we were able to do what we love to do, or were good at or came easily to us how life could be different for each one of us and then how we presented ourselves to the world, to ourselves and each other……it would be much more in harmony.

Possibly the need to push the pain down with food would ease or stop all together  – the need to numb ourselves on the weekend would stop, weekend what weekend? Life would just be lived each day all day, being present in the moment in the body……..so that the diet roller coast would stop, the self judgment, the stress, the denial, the pain…….we would be who we are meant to be right down at soul level.

What are you denying yourself?

What is whispering to you that you say one day, maybe but not now, or I can’t do / be / have that??

Who are you and what things do you love to have and do?

What is stopping you?

Come on now, really no excuses, no victims – what is stopping you?

Can you look in the mirror no matter what is going on in your life, how much you weigh, what you’re doing, where you are living, what you do for an income and say ‘hey you, I love you and you are enough?

Maybe today is the day!!

Make this weekend, the long weekend a great one and spend some time with you and loving you!!

JB

Amazing Photo by Stephanie Smith

Marinated Portabella Mushroom

Marinated Portabella Mushroom with Creamy Dill Sauce – RAW!!

This is a fairly easy dish to make, it does require some marinating and a dehydrator.  If you don’t have a dehydrator you could use our oven at the lowest temperature.  Just remember anything heated over 115degrees usually gets cooked and it’s not raw then.

I used smaller sized Portabella Mushrooms in this recipes, but bigger ones can be used to, you just might need to substitute more marinade.

– 4 Portabella Mushrooms (small ones are still a good size) this served 2 people

– 3 tbsp cold pressed olive oil

– juice 1/2 lemon

– 2 tsp Tamari

– 1 organic Garlic minced

Mix all together in a bowl and add mushrooms, making sure they are coasted.  Toss or stir every so often, leave to marinate for 2 – 3 hours.

Once marinated, place in dehydrator and dehydrate for 4 – 5 hours.

Marinated & Dehydrated sliced mushroom.

Creamy Dill Sauce

– 1 cup raw Cashews

– 4 oz Water

– juice 1/2 Lemon

– 1 organic Garlic clove

– 1/2 tsp Celtic Sea Salt

– 1/4 – 1/2 cup organic Dill

Throw all ingredients into your Vitamix (blender or processor) and blend well until smooth.  A little more water may be added for desired consistency.  As you can tell I made my sauce a little on the thick side with just 4 oz of water.

Slice up Mushroom and place on plate and pour Creamy Dill Sauce on top, I added a little more dill which is optional.  This could also go on Zucchini noodles, pasta or rice but it tastes great on it’s own!!

This I served with a Quinoa Salad which the recipe will follow.

Enjoy

JB