Home » WWC Corner » PattiRaw Burrito:
2 Large Napa Cabbage Leaves
1/4 cup chopped red bell peppers
2 tbsp chopped Raw black olives
1/4 cup minced chives
Spread Guacamole on Cabbage leaves, sprinkle chopped bell peppers, chopped black olives and minced onions over guacamole, drizzle olive oil on top, wrap and enjoy!
Guacamole:
1 Ripe Avocado
1 diced cloves garlic
6 – 7 diced cherry tomatoes
1/2 tbsp lime juice
1/2 tbsp lemon juice
1/4 tsp Celtic Sea Salt
First, mash avocado until texture is smooth. Add diced garlic, diced cherry tomatoes, lemon and lime juice and sea salt. Mix well and add spread over cabbage leaves and follow the steps above to make a burrito. Secrets revealed : I use a dash of Turmeric and/or Cumin. Both are great for digestion.
Patti's recommended Juice of the Month:
Fresh Squeezed “Hi-C”
4 Oranges
1 Lemon
Dash of Raw Honey or Agave Nectar
Sprig of Fresh Mint or Anis
Pour over crushed ice and enjoy!
Patti's M e x ic a n Salad
1 cup Mixed Field Greens
8 – 10 cherry tomatoes
1 Tbsp chopped red onions
1 Tbsp raw pumpkin seeds
1 Tbsp chopped red bell peppers
2 tsp raw black olives
Avocado Dressing:
1 Tbsp Avocado
1 tsp olive oil
1 tsp Dijon mustard
1/2 tsp apple cider vinegar
1/4 tsp lemon juice
1/4 tsp lime juice
1/4 clove minced garlic
1/4 tsp celtic sea salt
dash turmeric
dash curry or cumin
Combine dressing ingredients and blend in food processor until texture is smooth.
Hint: If consistency is too thick add a very small amount of water to thin out slightly.
Add all salad ingredients in a plastic container with lid. Pour dressing over salad. Put top on container, shake well.
Grab a fork and enjoy!
Ultra-tasty and Ultra-Healthy.
Patti's Favorite Raw Pasta
To make noodles:
Ingredient(s): 1 Large Zucchini or Yellow Squash (or half and half)
How to Prepare: You will need a spiralizer to make the pasta. Cut Zucchini or Squash into 2 to 3 sections. Put in spiralizer and set for angel hair pasta.
Secrets Revealed: Pasta strands should be very thin, like angel hair noodles. Zucchini and Squash are very soft vegetables, so the texture will be very similar to cooked noodles only much more flavorful!
Tomato Sauce:
3 Large Tomatoes (seeded)
1 Red Bell Pepper
1 Medium Avocado
2 Garlic Cloves
1 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
1/4 tsp chili powder
1/4 tsp turmeric
1/4 tsp curry
1/2 tsp celtic sea salt
1 Tbsp Lemon Juice
1 Tbsp Lime Juice
How to Prepare Tomato Sauce: Remove the inside of the tomato and slice. Chop bell pepper. Peel and core avocado. Add all three ingredients to food processor or VitaMix. Mince garlic. In small bowl, combine minced garlic and the next eight ingredients, stir with whisk. Add mixture to food processor and blend until texture is smooth.
Secrets Revealed: Add a pinch of oregano, parsley or both to give it a more Italian touch, delisioso!
Raw Hummus
3 cups Raw Sprouted Almonds
1/2 cup Hemp Seeds
1/2 cup Raw Sunflower Seeds
1 cup Olive Oil
1 cup Lemon juice
1 - 2 Garlic Cloves (2 for garlic lovers)
1 teaspoon salt
1/8 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon cumin
Preparation: Soak raw almonds 12 – 16 hours in alkaline ionized water. Combine all ingredients above in a food processor or blender. Blend until texture is smooth. Chop up peppers, summer squash, zucchini or cherry tomatoes to dip in this delicious dip.
Secrets Revealed: You can add any vegetables such as: red pepper, zucchini, or additional garlic to make a more specialized hummus. More seasoning (cayenne, turmeric or cumin) can make it more flavorful or spicy, or swap the suggested seasonings for others that you enjoy.
Patti's raw almond butter balls
1 cup carob powder
1 cup raw almond butter
1 cup raw sunflower seeds
1 cup raw sesame seeds
1 cup honey or Agave nectar
1/2 teaspoon Celtic sea salt
Directions: combine all ingredients above and mix well. Make sure all of the carob powder is mixed in well and that the batter is not clumpy. Roll into balls and put into refrigerator for 4 – 6 hours to solidify.
Hint: keep your hands slightly wet while forming balls to keep them from sticking to your hands too much.
Patti's Summer Citrus Salad
1 cup spinach
1/2 cup chopped dandelion greens
1 tbsp. Vidalia onion
1/4 cup chopped walnuts
1/4 cup asparagus
1/4 cup chopped orange
Honey Citrus Dressing
1 tsp extra virgin olive oil
1 tsp fresh squeezed lemon juice
1 tsp fresh squeezed orange juice
1 tsp honey
1/2 tsp chopped fresh garlic
Celtic sea salt & pepper to taste
Directions: Chop necessary salad ingredients and mix. Add all dressing ingredients to a blender/food processor and blend until creamy. Pour over salad and enjoy!
Patti's Creamy Tomato & Asparagus Soup
4 chopped Roma Tomatoes
8 – 10 stalks chopped asparagus (depending on thickness)
1 medium chopped avocado
2 cloves minced garlic
1/2 cup alkaline or spring water
2 tbsp. extra virgin olive oil
1/4 cup lemon juice
2 tsp. Celtic sea salt
1/2 kelp granules
1/2 tsp. paprika
1/2 tsp. curry powder
Directions: Chop all necessary ingredients and add to food processor. Add water, olive oil, lemon juice and seasonings. Blend until smooth.
Hint: The thicker the asparagus, the more of a buttery flavor it has.
Patti's Banana Smoothie
1/2 cup of ice
1/4 cup filtered or ionized water
1 banana
1 1/2 tsp raw almond butter
1/2 tsp agave nectar
A few shakes of Celtic sea salt
Directions:Add all ingredients to blender or food processor and blend until liquefied.
Hint:Add a very small amount of vanilla extract, carob powder or both for extra flavor.
Patti's Super Salsa
1 c chopped Roma tomatoes
1 c chopped pickling cucumbers
1 c chopped Vidalia onion
1 tsp chopped jalapeno pepper
1/2 teaspoon lime juice
1/2 teaspoon lemon juice
1/2 teaspoon olive oil
1/4 teaspoon Celtic sea salt
1/4 teaspoon pepper
1/4 teaspoon Kelp or Dulse Granules
Hint: If you enjoy spicy food, leave the seeds in from the jalapeno pepper. Remove them if you don't like spicy food.
Banana Pudding
3 Bananas
1 Tbsp Coconut oil
1 Tbsp Agave Nectar
Directions: Add all ingredients to a food processor or blender and mix until smooth and creamy. Pour into colorful glasses and chill for 1- 3 hours.
Hint:Sprinkle some hemp seeds or carob powder over top once ready to serve.
Spicy Cream of Tomato Soup
4 small-medium tomatoes
1/4 cup tahini
1/2 cup green onions
1/4 cup arugula
1/2 tbsp jalapeno
1/2 tsp sea salt
1/4 cup water
1/2 tsp black pepper
1/4 tsp kelp granules
Directions: combine all ingredients in a food processor or blender and blend until creamy. Make sure to blend well so there are no chunks left.
Hint: add more jalapeno or use kelp granules with cayenne added if you really like fiery food. This soup made not be your traditional hot soup but it will definitely warm you up!