You probably wonder what is the difference between green papaya and papaya. Though very different in taste, texture, and appearance, green and orange papaya are actually the same fruit picked at different stages of development.
Green papaya ripens when kept next to an apple for 3 days at room temperature, it is not as sweet as regular papaya, its taste is slightly cucumber-like and slightly sweet.
1 large green papaya
100 g almonds soaked and peeled
100 ml water + more if you need to blend
3 tbsp lemon juice
2 cloves garlic minced
1 tsp salt
1 tsp sumac
1 tsp chili
Chopped spring onions
1. Cut off the tough ends of the green papaya and peel the skin. Split them and remove the seeds from it if has ( some green papayas have no seeds inside). Use a peeler to trim the green papaya.
2. Place soaked and peeled almonds in high speed blender, add the lemon juice, garlic, salt, sumac, chili and some water to blender. Mix on high speed until you get smooth mixture. Taste it, adjust the seasoning, add more salt and pepper if you wish.
3. Pour sauce over the papaya pasta. Massage with your hands well. Cover the bowl and keep in the refrigerator for 1 hour until softened and ready to be eaten.
4. Once done, serve with chive blossoms and spring onions.
SEAWEED CRUSTED ALMOND CHEESE
Preperation – 20 min + 8 hrs
Quantity – 4 person
2 cups raw almonds soaked
1/2 to 1 cup water to blend thoroughly
1 probiotic capsule
1/4 tsp salt
1 tbsp gf nutritional yeast (optional)
1 tbsp lemon juice
1 tbsp lofoten seaweed blend ( dulse, nori, winged kelp) to coat
1. Soak and peel the almonds then blend almonds, probiotic and water in a high speed blender ( like Blendtec with the twister jar).
2. Pour the mixture in a tall glass bowl and cover with a cheesecloth. Stir to combine with a wooden spoon (not metal, as it can tamper with the effectiveness of the probiotics). Let it sit at room temperature for 24 hours or up to 72 hours to culture. We found 48 hours to be the sweet spot. The longer it sits, the firmer and tangier it will become.
3. Once done, mix in the salt, nutritional yeast and lemon juice.
4. Roll the cheese into a cylinder by first placing a 12 inch long piece of baking paper on a flat surface.
5. Place half of the cheese in the middle and flatten it out into a rectangular shape. Carefully roll the wrap over the cheese and twist the sides to create a cylinder. Tie the ends and freeze for 2-3 hours.
6. Remove the wrap, roll into seaweed blend. Then dehydrate at 42° C for 24 hours to develope a rind. Once done, serve or keep in the refrigerator up to 1 week. If you don’t like the rind, you can skip dehydration step and consume the cheese as it is.
SEAWEED FLAVOURED BUCKWHEAT BRITTLE
Preperation – 20 min + 5-6 hrs
Quantity – 4 person
1 cup sprouted buckwheat groats
1 cup nut milk
1/2 tsp salt
1/2 to 1 tsp atlantic wakame (from Lofoten Seaweed)
1 tbsp butterfly pea powder (optional if you want them blue)
1.To make brittle, place sprouted buckwheat groats into a bowl and cover with water. Soak for at least 1 hour.
2. Transfer soaked buckwheat groats to a colander. Thoroughly rinse and drain.
3. Combine all the ingredients in a blender and then process at high speed until smooth.
4. Spread the buckwheat mixture on dehydrator trays covered with non-stick silicon sheets or parchment paper. Add dehydrated kumquat slices on top. Dehydrate at 42 C for 5-6 hours until you get brittle texture.
Broccoli’s noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. Jalapeños are rich in vitamins A and C and potassium. They also have carotene — an antioxidant that may help fight damage to your cells – as well as folate, vitamin K, and B vitamins. Granny Smith’s can help combat against chronic inflammation, which can lead to diabetes. Apples are an excellent source of fiber and vitamin C. Mint May Improve Irritable Bowel Syndrome (IBS).
6-7 granny smith apple
1/3 head broccoli
1 cup spinach
1 small jalapeno
A handful peppermint
1. Wash all produce.
2. Chop the apples and place them in your juicer.
3. Add mint leaves and chopped jalapeno, run juicing everything.
4. Add half of the broccoli florets and stalks, alternating a bit of spinach leaves and apples at the time.
5. Peel the lime and add to your juicer. Continue until everything is juiced.
6. Strain the juice using a cheesecloth, vegan milker or strainer if you need.
7. Pour in a bottle, it can be stored up to 2 days. But it is the best when you drink immediately.
This juice tastes fresh, flavorful, and mild. Lemon with the apples adds a slightly sweet and zesty taste that blends nicely with the other ingredients for an earthy and smooth finish.
80 g celery stalks
100 g spinach or collard
250 g fuji apples
1/2 bunch parsley
1 small lemon outer rind removed
Use courgette to make your juice smoother and creamier, or cucumber to make it lighter and fresher. (optional)
1. Chop celery stalks and spinach leaves, parsley into smaller pieces with about 3-4cm in length. Remove seeds from apples; cut in half and divide into 4 parts.
2. Put celeries, spinaches and apples into your juice and juice.
Apple ginger juice is one such healthy recipe which combines the best of both the worlds. The body warming effect of ginger gives your body an immunity to fight with common flu and cold while apple gives healthy dose of dietary fiber.
3kg organic red apples
1.Cut the apples into medium pieces and remove the core.
2. Add cut apple, ginger to your juicer.3. Juice everything.
4. Strain using a cheesecloth, strainer or vegan milker if you need.
It is best when consumed within 24 hrs.
Celery has an incredible ability to create sweeping improvements for all kinds of health issues. Every morning, drink roughly sixteen ounces of celery juice on an empty stomach. Celery juice is most powerful when you drink it solo. While it’s great to consume other green juices or vegetables juices and add in items like spinach, kale, parsley, cilantro, and apples, drink those mixed juices at a different time than your straight celery juice. For even greater benefits or if you suffer from a chronic illness or symptom, consider drinking twenty-four to thirty-two ounces of straight celery juice per day.
Time – 30 min
Quantity – 16 oz glass
Equipment – green star juicer
9-10 organic celery stalks
1. Wash and drain your celery stalks.
2. Using the Green Star Elite or a similar juicer, juice the stalks.
3. It is best to make celery juice fresh and then drink it immediately. If you’re unable to make your celery juice right before you want to drink it, it’s important to drink it within twenty-four hours of making it.
Celery juice, when consumed in the right way, is a powerful and miraculous healing remedy and people are noticing the benefits it provides, such as clearer skin, improved digestion, less bloating, sustained energy, better mental clarity, weight loss, and stable moods, just to name a few!
Read 10 health benefits of celery juice by Medical Medium.
Even if the population of fermented foods is increasing these days, they don’t work for everyone and might cause serious health issues. Our instinctive refusal to fermented foods has prompted us to investigate in this direction. Below you will find Anthony’s perspective at fermented foods.
“Digestive upset is on the rise and one popular and trendy remedy for this is eating plenty of fermented foods. While ferments did play an important role in our history, it’s important to understand that it was because it was a matter of survival, not because they held any particular health benefits. These foods could be stored long term without refrigeration, and without them, many would have likely starved.
Even though they were vital at one time, we now understand that they are not life giving or important to healing any type of digestive disorder. The bacteria on these foods that we think of as being so beneficial actually thrives on decay. If you’re dealing with any kind of gut issue, it’s best to steer clear of fermented foods and focus instead on bacteria that thrive on life. These “elevated biotics” can be found on the leaves and skin of fruit and vegetables, especially sprouts. We can access these living miracles by eating high quality organic, fresh, raw, unwashed produce.
This powerful and life giving biotics nourish us on every level and are heroes for restoring digestive health as well as improving methylation and a B12 deficiency.”
This information is sourced from Anthony William, a.k.a “Medical Medium”. Anthont’s healing information is improving the lives of thousands of people around the world and it has worked miracles in my own health as well. If you want to learn more about his protocol and much more, check out his book!
Here is our versatile not fermented almond yogurt recipe below.
Preperation – 15 minutes + 6 hrs soaking + 2 hrs setting
Quantity – 2 person
150 g raw almonds
4 tbsp lemon juice
2 tbsp maple syrup
1 cup water
A pinch salt
Passion fruit to serve
1. Place almonds in a bowl filled with water. Soak for 6-8 hours.
2. Peel almonds, remove their skins.
3. Wash, strain and drain your almonds, place to blender.
4. Add lemon juice, water, salt and maple syrup.
5. Blend until silky smooth. Add more water as you need to achieve the desired consistency.
6. Chill for 2-3 hours.
7. Serve with passion fruit and granola or whatever you like.
“The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease.” Thomas A. Edison
Our favorite zinger juice recipe with its potent sweet taste and stimulating, spicy and zesty taste sensation. Enjoy!
2 cups green grapes
1 cup kale leaves
1/2 cup mustard greens
1 small lemon outer rind removed
1. In a slow juicer, alternate pressing red grapes, kale leaves, lemon sections, and mustard green leaf.
2. Stir and serve immediately.
This Black Forest bowl Inspired by traditional black forest cake, it is in deconstructed form. Do you know eating dessert for breakfast sets you up for constant cravings as your insulin levels spike early.? So is there any reason not to eat dessert for breakfast in the morning! 🙂
75g raw dark chocolate
220 ml coconut milk
1 tbsp coconut oil
1 tbsp cacao powder
1/2 cup hazelnut butter
1 tbsp maple
White mushroom truffle
1/2 cup hazelnut butter
1 cup desiccated coconut
1/2 cup coconut milk powder
1/4 cup cacao butter
1/2 tsp chaga mushroom powder
2 tbsp maple syrup
A pinch licorice salt
1/2 cup oats
4 sukkari dates
1 tbsp raw cacao powder
1 tbsp carob powder
1 tbsp coconut oil
1 tbsp desiccated coconut
2 tbsp coconut milk
1/2 cup cherries
1 tbsp pysllium husk powder
1 tbsp maple syrup
1 tsp lemon juice
Fresh peppermint leaves
Fresh strawberries sliced
20g raw shredded chocolate
To make chocolate fountain
1. Melt the raw chocolate and coconut oil over bain marie at 42 C using an infrared thermometer. Once melted, pour in a high speed blender.
2. Add the rest of ingredients ( all should be at room temperature) and blend well until smooth.
To make white mushroom truffle
1. Add the almond butter and desiccated coconut into your food processor, mix until a creamy paste is formed, scraping down sides as needed.
2. Add the rest of the ingredients and mix once more to combine. Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
3. Transfer the mixture to 2cm size mushroom and acorn shaped moulds.
4.Place in the refrigerator to chill for about 2 hours or until firm. Once done, remove it from refrigerator, it is ready to use for decoration.
To make chocolate rawnola
1. Place all ingredients in a food processor, process until combined.
2. Transfer to a dehydrator tray lined silicon paper. Dehydrate at 42 C until completely dried and crispy. Store in the airtight container in the room temperature up to 4 weeks.
1. Place all ingredients in a blender. Blend until smooth.
2. Pour mixture in a pipping bag. Set aside.
1. Pour chocolate fountain in the middle of the plate.
2. Place mushroom truffles onto the chocolate fountain.
3. Add some brownie crumb and pipe cherry gel dots around the fountain.
4. Sprinkle shredded chocolate and decorate with fresh peppermint leaves and cherries.