Thanks to all of you who participated in the Food for Life October Immersion in San Diego. Food has such a powerful effect on the quality of life we live. It is our life force, our connection to nature and the foundation of medicine. Below are the recipes from our classes that were not in the Cancer Survivor's Guide book. If you did not purchase the book you can view all of the Food for Life recipes at www.cancerproject.org. Please these recipes at home! If you make modifications be sure to share so other people can gain inspiration and ideas from you! Our next Food for Life program in San Diego is November 11 and November 18. You can register by visiting http://www.eventbrite.com/event/4229027134
The Immersion program on November 11 and 18 will be Food For Life's last series of the 2012! After this program Ayla will be returning to Hawaii teach classes, retreats and workshops. Stay tuned to WWW.FFLSANDIEGO.ORG to see up coming events for 2013 in San Diego and visit WWW.FOODFORLIFEHAWAII.ORG to see all events in the Hawaiian Islands.
The Immersion program on November 11 and 18 will be Food For Life's last series of the 2012! After this program Ayla will be returning to Hawaii teach classes, retreats and workshops. Stay tuned to WWW.FFLSANDIEGO.ORG to see up coming events for 2013 in San Diego and visit WWW.FOODFORLIFEHAWAII.ORG to see all events in the Hawaiian Islands.
Live in good health and harmony cherish the land and give thanks for food daily!
Love and many blessings,
Ayla
ALMOND MILK
1 cup raw almonds (soaked 4-8 hours and drained, or use boiling water if almonds are unsoaked)
3 cups water (use boiling water if using unsoaked almonds)
2 dates (optional)
1 tsp vanilla (optional)
Place all ingredients in a blender and blend for about 3 minutes at high speed. Strain through muslin, cheesecloth, or use a nut bag (available on-line). The remaining pulp can be used in vegetable/nut loaves or burgers (w/o using dates and vanilla) or cookies. Chill and shake well before serving. Delicious!
ALMOND PULP COOKIES
For Cookies: Pulse in food processor: Almond pulp, one banana, 5 pitted dates, ¼ cup flaked coconut, ½ cup soaked dried fruit (raisins/cranberries), 2 T agave nectar. Use a melonballer to shape – dehydrate 10 hours or bake at 350 for 15 minutes or until done.
AYLA AND TRACY'S GOODIE GREEN KALE SMOOTHIE
1 cucumber chopped2 stalks celery chopped
1 bunch of grapes (can be frozen)
1 ripe pear or sweet apple, cored and chopped
1 cup soy, almond or rice milk, or water
2 cups kale (discard most of stem and chop if making in a regular blender)
1/2 inch fresh ginger
1 tablespoon chia seeds, optional
Ice cubes, optional
Blend for 1 minute, or until desired smoothness is achieved.
HIGH PROTEIN OAT WAFFLES
Makes 10 4" waffles If you didn’t make these crisp, ultra-nutritious waffles yourself, you’d never guess beans were among the ingredients. Soaking the beans takes just minutes before you retire for the night, and in the morning, you can make the batter quickly in the blender. (Note: To cook waffles without added fat, you will need a good-quality non-stick waffle iron.) These waffles take a little longer to bake than ordinary waffles (about 8 minutes), so you may want to make them ahead of time. They can be reheated quickly in a toaster. Topped with chili or creamed vegetables, they make a great lunch or supper. For gluten-free waffles, substitute brown rice flakes or quinoa flakes for the oats.
1/2 cup dry cannellini, white kidney, or great Northern beans
2 1/4 cups water
1 3/4 cups old-fashioned oats
2 tablespoons sugar, or 1 tablespoon agave nectar
3/4 tablespoon whole flaxseeds
1 tablespoon baking powder
1 1/2 teaspoons vanilla extract, or 3/4 teaspoon vanilla extract
3/4 teaspoon orange, almond, or coconut extract
1 teaspoon salt
The night before: Place beans in a large bowl and cover generously with water. Refrigerate overnight or for up to a week. In the morning: Drain beans, discarding the soaking water. Place in a blender with 2 1/4 cups fresh water and oats, sugar or agave nectar, flaxseeds, baking powder, vanilla, and salt. Blend until smooth, light, and foamy. Set aside and preheat a non-stick waffle iron. Pour a generous 1/3 cup of batter onto the hot waffle iron for each 4" waffle. Close the iron and cook for a minimum of 8 minutes. If the iron is hard to open, let the waffle cook for another minute or two. Repeat with the remaining batter, blending briefly before pouring each waffle. If the batter thickens while standing, add enough water to return it to its original consistency. The waffles should be golden brown and crisp. Serve immediately or cool completely on a rack and freeze in an airtight container. Serve with your favorite toppings.
GARBANZO BEAN BURGERS
Makes 6 4-inch patties
2 tablespoons sesame seeds
1 small onion, finely chopped (about 1/2 cup)
1 small carrot, finely chopped (about 1/2 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 garlic clove, minced or pressed
1 15-ounce can garbanzo beans, drained, or 1 1/2 cups cooked garbanzo beans
1/2 cup cooked quinoa or brown rice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander or cardamon
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
1/4 cup potato flour
vegetable oil spray
1 small onion, finely chopped (about 1/2 cup)
1 small carrot, finely chopped (about 1/2 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 garlic clove, minced or pressed
1 15-ounce can garbanzo beans, drained, or 1 1/2 cups cooked garbanzo beans
1/2 cup cooked quinoa or brown rice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander or cardamon
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
1/4 cup potato flour
vegetable oil spray
Toast sesame seeds in a dry skillet until they begin to pop and become fragrant. Grind in a food processor or blender then transfer to a mixing bowl.
Add onion, carrot, celery, and garlic.
Chop beans in a food processor, using an on/off pulsing action, or by hand using a potato masher. Leave some chunks. Add to vegetable mixture, along with quinoa or brown rice, soy sauce, curry powder, cumin, coriander, cayenne, and salt. Mix thoroughly.
Stir in enough potato flour to form a stiff dough. Knead 30 seconds, then form into patties.
Lightly spray a non-stick skillet with vegetable oil spray. Cook patties over medium heat until first side is lightly browned, then flip and cook second side until lightly browned, about 2 minutes on each side.
