Here are the recipes from episode 7-’Food For Thought’, aired on 09-16-11.
In the beauty segment I talk about the potential value of water being at a certain temperature of 39.2, the temperature of most under grown water. I experience a true feeling of purification when I drink cold water, especially on a Los Angeles summer day.
My guest for the show, Felicia Tomasko, editor in chief of LA YOGA Magazine, was discussing healthy daily habits including warm water with lemon. I love.
I want to be clear that both of these practices are wonderful and co-exists in a healthful lifestyle. There is a time for cold water and a time for warm water. Just wanted to make that clear.
Here are the recipes from today’s show. Enjoy!
- 4 Red cabbage leaf cups
- 1 ½ cups germinated organic raw walnuts (soaked in water 8 hrs and rinsed)
- 1 ½ tsp organic taco seasoning
- dash olive oil
- dash sea salt
- ½ mango
- ½ yellow bell pepper
- ½ orange bell pepper
- 2 leaves bok choy
- 3 sprigs cilantro
In food processor, pulse germinated walnuts until it looks like ground beef. Spoon out mixture into glass or stainless steal bowl and stir in spices and olive oil. Use as is, or put in dehydrator for 6-10 hours.
Dice pepper, mango, bok choy and cilantro and stir together in small bowl.
Spoon walnut mixture into cabbage cups and top with pepper mixture
- ½ germinated organic raw walnuts (to germinate: soak in water 8 hours)
- 1 tsp glove
- 2 tsp raw honey
- 1 banana
- 2 cups water
- ½ cup ice
Blend all ingredients and enjoy.
- 1 organic carrot
- 2 organic vine tomatoes
- ¼ cup sunflower seeds
- 1 glove garlic
- 1 inch ginger
- 3 sprigs oregano
- dash sea salt
- dash black pepper
- Optional: dash chili powder
Put all ingredients in the blender and blend until smooth.