Enjoy these
LonGevity Recipes
Chef Rosanna's Cleansing Coleslaw
Ingredients:
1 avocado, peeled, seed removed
4 tbsp lemon or lime juice
1 teaspoon lemon/lime zest
1/2 teaspoon celery salt
1/2 tsp dulse or kelp powder
1/4 teaspoon ground cayenne pepper
1-1/2 cups shredded purple cabbage
1-1/2 cups shredded green cabbage
1 cup shredded carrot
1 large Granny Smith apple, diced
Directions:
Add the avocado, lemon juice and zest, celery salt
and cayenne pepper to a food processor.
Blend until smooth. Taste, & adjust the seasoning as needed.
Set aside.
In a bowl, add the cabbage, carrot and diced apple.
Fold in the avocado mixture, stirring to coat all the ingredients.
Refrigerate until ready to serve. <3
Macademia Nut - "Feta Cheez" (Vegan - Yeast & Grain Free)
Ingredients:
1 clove garlic
2 Tbsp. fresh lemon juice
2 tsp. white miso paste
1/4 tsp. Vit C powder
1/4 tsp. Himalayan salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried sage
Directions
1 cup macadamia nuts, soaked overnight, rinsed and drained
1/2 cup water
Line a one cup rectangular, glass storage container with cheesecloth
Cut cloth with a 2-inch excess around all sides
( to eventually fold the cloth over the cheese. Set it aside).
In a small bowl, combine the dried herbs - set aside.
Blend macadamia nuts and salt at high speed until smooth.
Tamp down the mixture and/or stir occasionally until thick and dry.
Add small (1/2 tsp) amounts of additional water if needed.
When smooth place half of the cheese in the prepared container.
Press the cheese down evenly and make sure it reaches the corners.
Sprinkle the dried herbs onto mixture.
Scoop out remaining cheese and gently spread over top and repeat.
Smooth the surface, and tap container on the counter until level.
Fold over cheesecloth until fully covered.
Place lid on top and refrigerate.
(If it doesn’t fit, place something heavy on top)
Let cheez “rest” for 24 hours before removing from the container.
Chef Rosanna's Raw Creamed Fennel Soup
Ingredients:
1 ½ cups small-diced fennel, (approx. 1 large bulb)
3 celery stalks
1 small-medium avocado
1/4 cup lemon juice
1/4 cup spring or filtered water
2 spring onions, thinly cut
Himalayan pink salt (to taste)
6 minced Kalamata Olives
Extra Virgin Olive Oil
Directions:
Blend everything until silky smooth (up to 1 minute).
Adjust flavors to taste - add more lemon or sea salt to taste,
or more water for a thinner consistency.
Pour into small bowls, and garnish with fennel sprigs,
Kalamata olives & a drizzle of olive oil.
Chef Rosanna's Cleansing Gazpacho Recipe...
Ingredients:
2 cups tomato juice
1.5 pounds tomatoes, cored and roughly chopped
2 medium English cucumbers, peeled
(set aside a few nice peelings for spiral garnish)
Coarsely dice the remaining cucumber
1/4 cup chopped sweet/red onion, chive or scallions
1 medium/large garlic clove - mashed in garlic press
2 tablespoons chopped, fresh parsley or cilantro (optional)
Fine Himalayan or Utah's "Real Salt", to taste
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2–3 tablespoons lemon, to taste
Chopped avocado, and extra herbs or sprouts for garnish
Directions
Combine the tomato juice, tomatoes, cucumbers, onion, garlic,
lemon juice, and herbs in a blender and blend until smooth.
Add in the rest of the seasonings and blend again.
Pour into a 2-litre/8 cup glass jar and secure lid.
Chill for 3 to 4 hours, or overnight.
Before serving, shake the jar to combine.
Pour into bowls, and garnish with your desired toppings
(such as chopped avocado, green onion etc.).
Leftovers will keep in the fridge for up to 3 days.
Chef Rosanna's Roasted Cauliflower Soup...
Ingredients
1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons coconut oil, divided
Fine Himalayan or Utah's "Rea Salt"
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons coconut oil
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley,
chives and/or green onions
Directions
Preheat the oven to 425 degrees Fahrenheit.
If desired, line a large, rimmed baking sheet with parchment paper
to protect against Teflon or other metals.
On the baking sheet, toss the cauliflower with 2 tbsp
of coconut oil until lightly and evenly coated in oil.
Arrange the cauliflower in a single layer and sprinkle lightly with salt.
Bake until the cauliflower is tender and caramelized on the edges,
25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a Dutch oven or soup pot,
warm the remaining 1 tablespoon oil over medium heat
until shimmering. Add the onion and ¼ teaspoon salt.
Cook, on medium heat, stirring occasionally until the onion is softened
and turning translucent, 7 to 9 minutes.
Add the garlic, stirring constantly, until fragrance is released,
about 30 seconds, then add the broth.
Reserve 4 of the best-roasted cauliflower florets for garnish.
Then transfer the remaining cauliflower to the pot.
Increase the heat to medium-high and bring the mixture to a simmer,
then reduce the heat as necessary to maintain a gentle simmer.
Cook, stirring occasionally, for 20 minutes,
to give the flavors time to meld.
Once the soup is done, let it cool for a few minutes.
Use an immersion blender or transfer the warm soup
to a standard blender, working in batches if necessary to puree.
(Do not fill past the max. line or the soup may overflow!)
Add the oil and blend until smooth. Add the lemon juice,
nutmeg and salt - blend again.
This soup tastes amazing once it’s properly salted!
You can also add a little more lemon juice &
or garlic powder if it needs more zing and blend again.
Garnish individual bowls of soup with 1 roasted cauliflower floret
and a sprinkle of chopped parsley, green onion and/or chives.
***add 6 sprays of CBD for extra benefit and omega 3's!
Refrigerate covered for four days, or freeze for several months
Creamy Zucchini Zoodles
Use the recipe above as a lovely sauce for Zucchini Zoodles
Lightly warm the Zoodles in olive oil (or leave raw)
and add 1 tsp of Tunisian Harissa Spice mix,
and 1 tbs thinly sliced strips of basil and mint.
Add a garnish of toasted pine nuts.
Rainbow Wraps
If cleansing, eliminate the peppers and swap the hummus for
avocado - mashed with lemon, garlic and salt.
***Select only unbroken, collard or cabbage greens
of similar size with more leaf and less stalk.
Ingredients
2 bunches of Collard Greens or 8-10 large Chinese Cabbage leaves
8-10 tbsp Hummus or 8-10 tbsp Guac-ish-mole (1 tbsp per wrap)
2 red bell peppers cut into Long slices
2-3 carrots cut into long thin slices
1/4 of a purple cabbage cut into long thin slices
2 cucumbers cut into long thin slices
2 tomatoes cut into long thin slices
Sprouts of your choice
Dressing:
2 tbsp olive oil
1 tbsp lemon
crushed garlic
salt & pepper
Whisk until blended and drizzle over inside veggies.
Directions
Rinse Greens. Boil a large pot of salted water as you might for pasta;
to slightly taste it. Pour salted ice water into a large container
that fits all of the greens add the juice of half a lemon,
or enough to taste it in the water.
This helps season the wrap itself. Set bowl aside for cooling process.
Trim thick ends of each stalk. Lay the raw leaf flat.
Find the point where the stalk starts to raise up.
Slide the edge of a sharp knife across it carefully
slicing off the top half of the thick stem
- without cutting into the green leaf so you have a thinner stalk.
Place trimmed leaves into boiling salt water, a few at a time.
After 30 seconds, remove them,
they should be bright green and tender to touch.
Immediately place them into the ice water to cool.
After greens have soaked and cooled, dry each one.
If you want to store them for later, set each one between paper towels
and then slide the stack into a resealable bio-bag or container or plastic bag.
Pile your fillings on the bottom center of the leaf.
Roll em like a burrito or do an open face taco style.
To help the edges stick together, smashed avocado does the trick!