Since I’m the one who edits these, I was excited to see how comfortable and confident she’s gotten in front of the camera.

Let her know what you think here on the blog…

Your question of the day: What do you do when you get the sniffles? (Plus what do you think of Ann’s solo show?)

Click here, scroll down to the bottom of the page and leave your comments now!

Live Awesome!
Kev

Here’s the raw food recipe equivalent that we came up with.

By the way it tastes awesome!

Take a watch…

Your question of the day: Do (or did!) you twirl your pasta with a spoon and fork or just a fork?

Click here, scroll down to the bottom of the page and leave your comment now!

Click here to get a spiral slicer to make the zucchini pasta!

Raw Food Recipe – Raw Zucchini Spaghetti with Broccoli and Tahini Sauce

Sauce:

2 Tbsp Raw Tahini
2 Tbsp Olive Oil
1 Lemon (Juiced)
Sea Salt to Taste
Black Sesame Seeds to Garnish

Spaghetti and Veggies:

1 Zucchini (Spiralized)
1 Head of Broccoli
2-3 Scallions Sliced

Slice all the veggies and spiralize the zucchini (If you don’t have a spiral slicer, you can julienne). Blend the sauce together with a hand blender. Mix together. Add black sesame seeds as a garnish!

Live Awesome!
Kevin

We got this lemonade/gingerade recipe from our local health food store (Organic Connection in Brewster, NY) and ever since, we literally crave it!

It’s refreshing and absolutely takes no time to make. We actually finished this episode in under 6 minutes and for about 3 of them we’re having some fun.

Go ahead and check it out…

Your question of the day: Any more water questions? If no, what’s your favorite summer drink?

Click here, scroll down to the bottom of the page and add your comment here!

Lemon Gingerade Recipe:

6 Cups Clean Water
4-5 juiced Lemons to taste
3-4 inch piece of Ginger juiced add more if you are a ginger lover
1/4 cup agave or to taste

Mix serve over ice and enjoy

If you’re interested in learning more about water from the experts, please go ahead and check out our new series… Renegade Water Secrets. You can read more, by clicking here!

Live Awesome!
Kevin

I don’t want to spill the beans so I’ll let you watch to find out.

This raw flax cracker and guacamole recipe is (in my opinion, ’cause it’s mine!) the best there is out there. I don’t know why, it just tastes great every single time.

It’s a great appetizer for guests or just for yourself!

Go ahead and take a look…

Your question of the day: How are you? We haven’t heard from some of you in a while… let us know what you’re up to and what shows you like best!

Click here, scroll down to the bottom of the page and add your comment…

Raw Flax Crackers

(Adapted from GoneRaw.com)

2 cup Flax Seed
1/2 cup sun-dried tomatoes, soaked in 1 cup lukewarm water until soft
1 1/4 cups pumpkin seeds, soaked and drained
1 Handful Cilantro
1 Handful Parsley
1 Tbsp Nama Shoyu
1 Lemon freshly squeezed
Sea Salt, Black Pepper, and Crushed Red Pepper to taste!

Instructions…

Soak flax seeds in a large bowl with 2 1/2 cups of filtered water and soak seeds for at least 30 minutes. Mix all other ingredients (including sun-dried tomato soak water) in a food processor and process until smooth.

Then mix all ingredients together with the food processor on pulse. Spread evenly on the teflex dehydrator sheets and dehydrate at 115°F for 6 hours. Flip and transfer to a mesh screen for 6 more hours. You can score the crackers when you put them on the sheet so they break evenly when they’re done.

Kevin’s Guacamole (Serves 6)

6 Avocados
2 Tomatoes
1 Onion
1 Handful of Cilantro
Juice of 1 Lemon
Sea Salt to Taste

Dice, slice, mush and serve!

Live Awesome!
Kevin

In this show, Annmarie makes an awesome raw food recipe that can be modified to your taste and prep style.

Collards are high in phytonutrients as well as vitamin K, vitamin A and vitamin C. Tahini is sesame paste that is high in iron and calcium.

Take a look and be sure to answer this episode’s question of the day, because we’ll be preparing the winner next week!

Your question of the day: What is your favorite dessert?

We’re going to prep it raw next week, so the best one makes next week’s show!

Click here and scroll down to the bottom to add your favorite dessert to the comments…

BTW: Here’s the Recipe…

Raw Tahini Sauce

4 Tbsp Water
3 Tbsp Nama Shoyu
3-4 Tsp Raw Tahini (More if you want it thicker!)
2 Tsp Raw Olive Oil (Or Sesame Oil)
1 Tbsp Agave
2 Tbsp Ginger
1 Clove Garlic
1 Tbsp Lemon Juice
1 Pinch Cumin
1 Pinch Sea Salt

Instructions: Blend!

Raw Collard Vegetable Wraps

6 Collard Leaves
1 Small Carrot
1 Small Zucchini
1/2 Small Red Onion
1/2 Small Red Cabbage
1 Handful Chopped Cilantro
1 Handful Chopped Basil

Other suggestions: Red Pepper, Spinach, Mango, Cucumber.

Instructions: Cut the stem out of the collards and blanch for 5 seconds in almost boiling water than run under cold water to cool down (this is debatable whether it’s raw or not, so you don’t have to do this if you don’t want!). Julienne the veggies and wrap them in the collards, adding some sauce for flavor and to seal the wrap. Makes 12 wraps!

Live Awesome!
Kevin

PS. Many people are now getting daily updates of the Renegade Health Show. If you don’t have them yet, please put your email into the form on the lefthand side of this page underneath “Want More Energy” and you’ll be put on our daily or weekly notification list.

It’s traditionally put on beef (any cut or part imaginable) but we got a little creative and came up with a few alternative options.

If you like food… which I’m sure you do… you’ll love this raw version to this one

(I think the sauce is raw anyway as long as you don’t buy it in a bottle from the supermarket!)

Here’s the recipe with ingredients…

Raw Chimichurri Sauce

• 1/2 Cup Olive Oil
• 1/3 Cup Water
• 1/3 Cup Lemon Juice
• 1-2 Cloves Garlic
• 3-4 Tbsp Parsley
• 1 Tbsp Basil
• 1 Tomato
• 1 Scallion
• 1 Tsp Salt
• 1/2 Tsp Cayanne
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Ground Paprika

Prep…
Put everything in a blender. Blend lightly until it turns into a smooth paste. Cover and wait 2 hours at room temperature (we put it in the fridge!) before serving.

Your question of the day: What should we serve this raw chimichurri sauce on?

We thought marinated (or grilled) portobella mushrooms would be great and of course it was awesome on the cucumber. What do you think?

Click here and scroll down to the bottom of the page to leave your idea…

Live Awesome!
Kevin and Annmarie

PS. That was an unplanned, but shameless promo for our book… so I figure I’ll give you a link in case you’re interested… Click here to read more about “The Busy Person’s Fitness Solution”!

This is a great and QUICK raw food recipe for ceasar salad dressing.

After my attempt to make a quinoa meal and film it (luckily, that didn’t make the Renegade Health Show final cut), Annmarie asked if she could show everyone how to prepare meals.

I said sure–as long as they tasted good–it would take all the prep off of me.

And frankly, I don’t prep much. The most I do is cut a mango or chop some salad and put it in the bowl.

So here’s the raw food recipe for ceasar dressing:

The recipe was originally found in “The Complete Book of Raw Food” edited by Lori Beard and Julie Rodwell and Annmarie made some adjustments.

Click here to get the book from Raw, Vegan Books today!

Raw Ceasar Salad Dressing:

2 Tablespoons of Olive Oil
Juice of One Lemon
1/2 Tablespoon of Cumin (Non-Irradiated)
1-1 1/2 Clove of Garlic
Sea Salt (to taste)
1/4 Cup Raw Pumpkin Seeds
1 Tablespoon of Agave Nectar
(Filtered Water – If Necessary)

Grind up the pumpkin seeds in a coffee grinder and then mix all the ingredients together. Put over your salad!

For the salad? Get creative! Romaine, spinach, chard, anything that you like.

Your question of the day: “What’s your favorite vegan, raw or healthy store-bought salad dressing?”

Mine is actually not this one… there’s another one that she makes with tahini and lemon and ginger that is amazing… (maybe we’ll share next week!)

Go ahead and click here, scroll down to the bottom and add your comment!

Live Awesome!
Kevin