Give the gift of pancreatic cancer

I am reading the Live Food Factor by author Susan Schenck. It's about the raw food diet and it's absolutely fascinating. There is tons of infos, studies and testimonials on the raw diet. People with cancer, asthma, allergies, obesity, depression, to name but a few, not only have healed going on a raw diet but they also have more energy, they feel happier, look younger, their mind is sharper, they need less sleep etc.

I have been eating 75% raw myself (breakfast and lunch) and I do see a huge difference in my energy level, my happiness, my PMS, my concentration and my complexion. I'm not quite convince about giving up the animal protein altogether though. Everydoby is different, but sometimes (espacially if I worked out a lot), I really feel like I need it, vegetables, grains and nuts just won't do it, but hey, I'm all for eating tons of raw vegetables and fruits!

The above cartoon is in the book. I thought I would share it with you.

Green Smoothie

I have started to make smoothies a lot for breakfast. I used to drink one huge fresh juice made with 1 cucumber, 1 beet, 2 carrots, 1 apple, some ginger and 1 lemon, followed by loads of fresh fruits but when I workout I need something a little bit heavier then juice and the smoothies are filling this position perfectly. I add some Chia seeds (see my post about Chia seeds) for extra hydration, performance and endurance and I can run 2 marathons in a row...well...o.k. maybe only one :)

I don't have exact quantities for this smoothie, but approximately here is the recipe...you will have to adjust it to your likings.

Ingredients
1/4 pineapple, roughly chopped
1 big banana, cut in 2 inches slices
1 1/2 cups of almond milk
3/4 cup of coconut milk
2 big hand full of fresh cilantro
1 tsp pure vanilla extract
1-2 tsp of agave syrup

Directions
Mix everything together in your blender until smooth.

Spring rolls with coconut dipping sauce

Light, crunchy, pretty and delicious, perfect dish to celebrate spring! You can put any kind of veggies you like in the rice wrapper really. Now I'm thinking I should have included some asparagus since it's the season. I love the pretty asparagus tip, it really adds to the design and look of a dish. Anybody that knows me well, will tell you I'm into tasty but also, beautiful foods....that is why my motto is "food for all senses". Oh well, I guess the asparagus will just have to wait now.

If you can't find the rice wrapper you can substitute it with kale, collard or lettuce leaves.

Ingredients
2 rice wrappers, or kale, collard, lettuce leaves
1 cup of sprouts of your choice
1 small carrot, julienned with a mandolin or knife
1 small zucchini, julienned with a mandolin or knife
1/2 red pepper, julienned with a knife
1 hand full of fresh cilantro
1 hand full of fresh basil

Directions
Soak rice wrapper in warm water for approximately 30-45 seconds or until soft (do not leave longer than necessary or it will break). Transfer to work surface. On the side closer to you, approx 1 inch from the edge, add 1/2 of the ingredients, forming a bundle. Fold the piece of wrapper closer to you over the vegetables, bring the sides in and over the wrap and continue rolling. Try to roll it as tight as you can (it will be easier to eat, otherwise it might fall apart when you eat it, I know, it does take some practice). If your wrap is breaking when rolling, soak a second wrapper and double it, leaving the first wrapper on. It will make it sturdier and less breakable. You can also add some chicken or shrimps if you feel like a bit of meat.

Coconut dipping sauce
1/3 cup organic coconut milk
1 tsp sesame oil (or to taste)
1 tbsp of fresh lime juice
1 tbsp of nama shoyu (or to taste) (nama shoyu is a non-pasteurized soy sauce)

1/2 tbsp agave syrup (or to taste)

1 tbsp fresh cilantro, chopped
1 tsp fresh ginger, minced
Dash red crushed chili pepper

Mix everything in your food processor until smooth.

Fennel, asparagus and corn salad

It's asparagus season ye! This dish would make the ideal salad to accompany a nice juicy, tender piece of white fish.

Ingredients

1/2 medium size fennel bulb, sliced thinly with a mandolin

6-8 asparagus, cut into 3 inches pieces

1 corn on the cob, kernels removed

5-6 sun dried tomatoes, sliced

1 avocado, sliced

Dressing

3 parts olive oil

1 part red wine vinegar

Salt and pepper

Direction

Place all ingredients on a platter, mix with dressing, marinate 10 minutes.

Tahini Dressing

What I like most about this dressing is it's versatility. It's great on blanched broccoli, sprinkled with black sesame seeds and it's also excellent on grilled chicken.

Ingredients

1/2 cup tahini, well mixed

1/2 cup water

4-5 tbsp of fresh lemon juice

2 garlic cloves, minced

1 tsp garam masala

2 tbsp of braggs

Directions

Mix all ingredients and serve. If the tahini is bitter add a bit of agave syrup, start with 1/2 a tsp, taste it, add a little more if necessary.

Note: Lemon juice should not be added on pure tahini or it will form a hard ball. Make sure you mix the almond mild/water with the tahini before adding the lemon juice.