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80/10/10 recipe

Fruity Porridge

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This is a recipe often prepared at Dr. Graham’s retreats. It’s hearty, satisfying, delicious and super easy.
Fruity porridge
Ingredients:

3 very ripe bananas
2 large medjool dates (pitted)
1 medium apple (I love sweet, crisp Fuji apples)
a few dashes of cinnamon
* optional a handful of raisins 

You want to make sure your bananas are ripe with black spots, like these:
Ripe Bananas
Directions:

Peel the bananas and place them in a blender like a Vitamix or food processor along with the pitted dates. Cut and core the apple into large chunks and add them on top of the bananas and dates. Blend on low using a tamper to push all ingredients into the blades, or pulse in the food processor, until you get a nice chunky consistency.

Transfer porridge into a bowl, top with raisins if using them and sprinkle with cinnamon.
Makes a wonderful meal anytime of day.

Enjoy!


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Cucumber Noodles in Mango Nectarine Sauce

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This dish is so refreshing and light, and makes a great meal on a hot summer day. 

Ingredients:

Cucumber (2 large cucumbers peeled & julienned into noodles or 4 to 5 persian cucumbers unpeeled & julienned into noodles)
Mango (1 large mango like a haden, kent or keitt variety or 2 to 3 champagne mangoes peeled and pit removed)
Nectarine (1 medium to large nectarine pitted)
*Optional Fresh basil or dill for garnish

Directions:
Place the cucumber noodles in a bowl and set aside. 
Blend the mango and nectarine together in a blender until creamy and pour over cucumber noodles, top with fresh basil or dill if you wish, and enjoy!

See links below of the tools I love, to easily julienne or spiralize your cucumbers into noodles. *Persian cucumbers work best with the Titan Peeler. Regular cucumbers can be used by all three tools shown below.

Super Simple Mango Salsa, Dip or Dressing

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This recipe is really easy, simple and delicious. You can add additional ingredients to make it more complex and flavorful but if you’re looking for simple, this is great for dipping romaine lettuce, cucumbers, jicama, celery or even bell peppers.  It’s also great as a salad dressing or even added to a big bowl of cucumber noodles for a refreshing summer meal.
The possibilities are endless!

Ingedients:

Mangoes (approx. 21 oz.) 4 small champagne variety or between 1 & 2 larger variety like Haden, Kent or Keitt mangoes)
Celery (approx. 4 oz. or 2 stalks)
Cilantro (approx. 1/2 an ounce or a healthy handful)

*Optional additional ingredients
Basil (approx. 2 or 3 leaves) Can be used in addition to or as a replacement for the cilantro
1 Cup of chopped Tomatoes
Red or Orange Bell Pepper – stems and seeds removed (approx. 2 oz. or half a large pepper or one small pepper)

Directions:
Peel and pit the mangoes. Chop the celery into large chunks and be sure all your produce is washed and cleaned especially cilantro. Place ingredients in a blender or food processor and mix on the lowest setting or pulse until you achieve a chunky consistency or you can chop all ingredients to desired size and mix together in a medium sized serving bowl.