Zesty Color Tacos, Walnut Clove Milk, Carrot Tomato Sunflower Soup

Hi Friends,

Here are the recipes from episode 7-’Food For Thought’, aired on 09-16-11.

Also, I just wanted to quickly address the water temperatures discussions we had on the show today. I meant to say this on the Live show, but as it goes in LIVE TV, things keep moving and I forgot!

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!

 

 

 

 

*Zesty Color Tacos


  • 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

*Walnut Clove Milk

  • 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.

 

 

 

 

 

 

 

*Carrot Tomato Sunflower Soup

  • 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.

 

 

 

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