3/4 cup Go Raw Sprouted Simple Seeds
2 small garlic cloves
1 cup baby arugula leaves
1 cup baby spinach leaves
1 cup packed fresh basil leaves
2 Tbsp lemon juice
1/2 tsp lemon zest
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1/4 tsp pepper
1. Pulse all ingredients together in a food processor or high speed blender until smooth.
2. Add 1-2 tbsp of water or olive oil if necessary for consistency.
Serve over pasta, on pizza, or with fresh vegetables for dipping.
Recipe Developed by: Laura Miner @cookathomemom
2 cups chopped kale
1 cup romaine
1 teaspoon of cilantro
1 large green apple, chopped
1/2 cup chick peas, rinsed and drained
1 teaspoon of olive oil
2 tbsp Go Raw watermelon seeds
1 tbsp of spices mix (Garlic, Oregano, Rosemary, Basil, And Red Pepper, Onion, Paprika, Celery)
1 tsp cayenne pepper
1. Mix the greens, apples and herbs in a large bowl. Set aside.
2. In a sauté pan on medium heat, add 1 teaspoon of olive oil, add in the chick peas and the seasoning. Stir. Cook for about 2-3 minutes until the seasonings have browned just a little. Remove from heat. Allow the chick peas to cool, so they do not wilt the greens.
3. Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds.
4. Assemble. Add the cool chick peas ( with the sautéed spices) and vegan cheese mixture into the salad and gently toss.
Drizzle with a little lemon juice and extra virgin olive oil.
Recipe Developed by: Lisa Washington @lisawashington
1 cup Cashew milk
1 large Banana
2 cups Fresh Spinach
1 cup Fresh Kale (without the stem)
1/2 teaspoon Vanilla Extract
1 1/4 cups Frozen Mango
2 tablespoon Chia Seeds
1/2 cup Raisin crunch sprouted granola
1. Blend the cashew milk, bananas, spinach, kale, vanilla, and frozen mango.
2. Top with Go Raw Raisin Crunch Sprouted Ganola, chia seeds, and sliced banana.
Recipe Developed by: Kyle @rawkyle
Recipe Developed by: Laura Miner @cookathomemom
If you would like to share your recipes ideas, please send an email to marketing at goraw.com
Cold-pressed juices have exploded in popularity in the past couple of years due to their health benefits and their convenience. Cold-pressed juices now line the shelves of health food stores nationwide, and have become a replacement for caffeine, providing a more natural energy boost, or simply as an easier way to get the required amount of daily fruits and vegetables. Cold-pressed juices contain an enormous amount of fruits and vegetables, sometimes even two to three pounds!
While cold-pressed juice industry has seen significant growth, it also has been in hot water (pun intended) due to controversy surrounding a shift in its production. Some large companies are now using a process in order to extend the shelf life of cold-pressed juice, called high pressure processing (HPP). After the juice is cold-pressed and bottled, it is placed in cold water and an enormous amount of pressure is then applied to the product. The cold-pressed juices you’ll find in the grocery store that have a longer shelf life (30-45 days) are the ones that have undergone this process. HPP changes the molecular structure of the juice, and is thought to neutralize its health benefits such as the naturally occurring live enzymes, probiotics, and essential vitamins found in cold-pressed juice. It should be noted that HPP doesn’t use heat, so the juice is not pasteurized, but the process still neutralizes its molecules, therefore changing the cell structure that would otherwise cause the juice to spoil faster. Continue reading
Eating seasonally during the cold winter months is a chore no more! The the variety of root vegetables available and the numerous ways to utilize them can truly make winter cooking fun. Promise.
Root vegetables grow underground so lucky for us they absorb nutrients from the soil, rendering them especially nutritious. It is an especially good idea to buy organic for this reason, in order to avoid any lingering pesticides. They have a significant amount of fiber, which is good news for your digestive system. The most popular root veggies are sweet potatoes, carrots, parsnips, turnips, and beets. Let’s explore how to cook them and determine their individual health benefits. Continue reading
The sheer pace of the holiday season coupled with spending periods of time around various friends and family will take a toll on the immune system. One of the best ways to arm your body right now, at the peak of cold and flu season, is to add certain foods to your diet. That’s why we’ve devised the “triple threat” of foods that will boost your immune system. Check out our top three below, and a simple, delicious recipe to easily integrate them into your diet. Continue reading
Happy New Year! Today we are faced with the opportunity of a fresh new start, an optimal time to consider how to change our lives in 2015. Many of us start off the year nobly ambitious. In 2014, the number one New Year’s resolution was to “lose weight” and the fifth was to “stay fit and healthy.” These are honorable goals but are vague in nature, making them difficult to accomplish. In fact, only 8% of people actually accomplish their New Year’s resolutions. Not to worry, because this can be overcome. The first step to make a resolution actually stick is to keep it simple and specific, and it helps to write it down. Continue reading
Being grateful and thankful for all that we have in our lives may just be the key to health and happiness. Each and every one of us is blessed in our own unique way. During the holidays we always realize what we have, but what about the rest of the year? Loving ourselves year round and being grateful for all that we have can improve our state of mind and make us healthier inside and out. A positive attitude may be all you need to feel better in the New Year, no pills, exercising, or dieting required. Continue reading