Living Foods Recipes for Labor Day

Living Foods Recipes for Labor Day

Gabriel Cousens, the world's foremost live-foods medical doctor, reverberates that the key to a healthy diet is organic and live. Most of us here in the YogaHealer tribe get that and we're on to practicing the next step; discerning the exact mix of foods that are best for our own bodies and coordinating that with the seasons + our unique environments.

So, let's look at where we are in the year right now. The late summer holiday, Labor Day, is upon us. The transition from summer to fall is en route. In our diets this means we can begin to mix the oily, sharp, hot, light, moving, liquid and acidic qualities of summer (pitta season) with the dry, rough, light, cold, subtle and mobile qualities of fall (vata season).

We'll want to incorporate the sweet, bitter and astringent tastes of summer and also begin to toss in some of the sweet, sour and salty tastes of fall by eating:

  • fresh sweet fruits like mango, coconut, berries and peaches
  • fresh sour fruits like cherries, plums, green grapes, lemon and limes
  • bitter greens like arugula, kale, asparagus and bok choy
  • astringent veggies like lentils, cauliflower and cilantro
  • sweet veggies like corn and peas

If you find yourself heading to or hosting a social gathering for Labor Day, why not make it the best meal ever with seasonal raw food dishes? I've put together a few recipes that are exceptional for sharing and will have everyone feeling alive and vibrant. Go ahead, celebrate AND be authentic with what you’re putting into your body.

Lemon Ginger Iced Tea

Lemon Ginger Iced Tea

Lemon Ginger Iced Tea

Ingredients:

  • Fresh ginger (1 tsp of ginger for every cup of water)
  • Fresh Squeezed Lemon Juice + a few slices for garnish
  • Agave or honey (optional)

Directions:

  1. Peel the ginger and cut into thin slices.
  2. Place sliced ginger into a large pot and add calculated amount of water (1 tsp of ginger for every cup of water).
  3. Bring water to a boil
  4. Pour the ginger tea through a strainer and into a pitcher.
  5. Squeeze lemon into the tea to taste. You could also drop in a few slices and place it in the sun to brew.
  6. Once tea has cooled serve it over ice with a drop of agave or honey for some added sweetness.

 

Tabouli

Tabouli

Tabouli

Ingredients:

  • 3/4 cup parsley (finely chopped)
  • 1 cup quinoa (sprouted)
  • 3 lemons
  • 1/2 cup olive oil
  • 1 cucumber (finely chopped)
  • 2 tomatos (finely diced)
  • 2 tsp dried mint
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano

Directions:

  1. Take your dry quinoa and soak it for about 24 hours until it sprouts. Drain. With your hands squeeze as much of the moisture out as possible. It will yield about 3 cups.
  2. Put the quinoa in a large bowl and place the cucumbers and parsley on top.
  3. In a blender, process lemon juice, olive oil, mint, oregano, salt, and pepper until smooth.
  4. Pour half the dressing over the quinoa and cucumbers and let marinate for 1/2 hour.
  5. Add the remaining dressing and toss the salad before serving.

Notes:

  • You can cook the quinoa if you're short on time, you'll just forgo some of the nutrients.

 

Fruit Cobbler

Fruit Cobbler

Fruit Cobbler

Ingredients:

Walnut Crust – Bottom

  • 2 cups walnuts
  • 2 oz date paste (weight)
  • 1/4 teaspoon cinnamon
  • 1/4 tsp liquid vanilla
  • 1/8 tsp salt
  • Pecan/Walnut Crust – Top
  • 1 cup walnuts
  • 1 cup pecans
  • 2 oz date paste (weight)
  • 1/4 tsp cinnamon
  • 1/4 tsp liquid vanilla
  • 1/8 tsp salt

Fruit Filling

  • 8 cups sliced fruit of your choice (any combo of fruit or berries)
  • 2 tbsp lemon juice
  • 2 tbsp agave syrup
  • 1 tbsp liquid vanilla
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt

 

Directions:

  1. Process all ingredients for the bottom crust in a food processor until walnuts are still slightly chunky. When ready, sprinkle evenly on the bottom of a 9″x9″x2″ pan and lightly compact.
  2. Process all ingredients for the top crust in a food processor until walnuts and pecans are still slightly chunky. Set aside.
  3. Slice your fruit of choice and combine all the ingredients for the fruit filling in a large bowl and mix well.
  4. Evenly distribute the filling on top of the crust.
  5. Crumble the top crust on the fruit and gently press.
  6. Decorate with fresh fruit slices.

Notes: A few of my favorite combinations of fruit for late summer are:

  • Cherries, sweet apples & strawberries
  • White peaches, raspberries, mango
  • Blueberries, strawberries, raspberries, blackberries

Guest post by Ashley Pitman. Ashley runs Vixi.com where you can find more raw food recipes. She’s a fresh and authentic voice that empowers spiritually-minded entrepreneurs, wellness warriors and others on the healing path. Join her free weekly newsletter. Ashley completed the 2010-2011 Living Ayurveda course with Cate.

Cate Stillman
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