a green salad

“In Him the enslaved find redemption, the guilty pardon, the unholy renovation;
In Him are everlasting strength for the weak, unsearchable riches for the needy,
treasures of wisdom and knowledge for the ignorant, fullness for the empty”
–The Valley of Vision

Ahhh what a relief! I’ve been so busy lately with freelance work, creating recipes, photo shoots, school, running errands and grocery shopping, but with all the hustle and bustle there is an overwhelming peace I have knowing God is sovereign. He is faithful and His word says, “…being confident of this very thing, that He who has begun a good work in you will complete it until the day of Jesus Christ…” (Philippians 1:6). God is GOOD!

A green salad is a current staple in my diet these days. I started to eat raw cheese after being vegan (plus honey) for over three years. In order to better digest the cheese and not gain 20 pounds, I try to incorporate it with tons of veggies. Also, it’s always been a struggle for me to eat salads in the winter because they’re cold. However, the fresh crisp veggies and the hearty warming cheese make for a perfect combination that I crave! I recently made a similar salad for a friend of mine, and she loved it! Now she and her husband call it a celess, or a lettuce less salad : )

Green Salad
1 1/2 heads celery
3 granny smith apples
2 c raw cheddar cheese (cubed)
3 kale leaves
1/3 c extra virgin olive oil
1 t Celtic Sea salt

Place chopped celery and apples, ribbons of kale, and cheese in a mixing bowl. Toss with olive oil and salt and you’re done!

{Don’t forget!}
Enter the giveaway for a print from Little Light Creative the shop. Read more about it here and remember to enter before February 1st!

Also, please check out Deep Roots At Home!

Parsley Orange Lime Juice

“Herein is wonder of wonders:
he came below to raise me above,
was born like me that I might become like him.
Herein is love;
when I cannot rise to him he draws near on wings of grace,
to raise me to himself.”
–The Valley of Vision

Many posts ago…or maybe it was on Twitter? Hmmm. Anyway, I’ve let it be known to the big world out there, or at least those who follow me on Twitter, that I’ve done a couple of liquid fasts. I’ve done several fasts and cleanses that follow specific guidelines like The Master Cleanse or The Amazing Liver and Gallbladder Flush (doesn’t that sound delightful?), but those are not the fasts I was tweeting about.

Last summer I thought I would do something to give my tender (wimpy) digestive system a break and I had some specific goals in mind. First, I didn’t want to feel like I was dying. Sorry Master Cleanse, but you made me so physically weak. I could barely walk by day six. Secondly, I wanted to, yes, lose weight. Thirdly, I wanted to only consume the very highest nutrients out there.

Hannah’s Superfood Liquid Fast of Amazingness was born. I’m pretty sure it’s not an official fast (yet) and someone else has done something to its extent, but here is what I did. I made a one quart superfood smoothie with all or most of these: spirulina, cacao, maca, goji, coconut (oil, meat, water), fresh aloe vera, hemp seeds, chlorella, kelp, and honey. I would drink a pint at a time and during the rest of the day, I would allow myself any fresh juice. I made some Master Cleasnse Lemonade, which was great if I would be out and about. I also made lemonade with stevia, but the second best nutrient packed drink I made was fresh juice.

With that, let me introduce the best green juice combination I have ever had. I first tasted it at a little health food store in Wisconsin over three years ago. Today, parsley orange lime juice still takes first place.

Parsley Orange Lime Juice
1 bunch parsley
1 bag oranges
3 limes

For anyone like myself with a less than incredible juicer, a tip to ease the sometimes frustrating task is to juice the oranges and limes, blend the citrus juice with the parsley, and then pour that through the juicer. Saves a lot of time and reduces heating the juice, which is important to maintain its nutrient quality. Keep as many enzymes as possible!

Don’t forget to enter the giveaway I mentioned last week. It’s super easy to enter and you have until the 31st. Read more about it here.

Fudge Brownie Cups

2 c almonds (soaked and dehydrated)
3/4 c coconut nectar
1/2 c cacao powder
1/4 c coconut butter
1/2 t vanilla extract
1/2 t Celtic Sea salt

1/4 c coconut butter
1/4 c cacao powder
1/4 c Grade B maple syrup

In a food processor, process almonds into flour. Add cacao powder and salt, process, then add remaining ingredients. Roll about a half cup in a ball and press into a small bowl or other small dish. Refrigerate while you make the icing.

Most likely you will need to warm the coconut butter in the dehydrator until it liquifies. Then combine all ingredients in a food processor. Pour over brownie cups and refrigerate until icing hardens : ) Enjoy!

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» Orange Chocolate Truffles
» Mint Chocolate Fudge Pie
» German Chocolate Clusters