Tuesday, January 22, 2013


I can't believe that the time has come for my girlfriends Deborah, Britney, Tanya and I to make our way over to Salt Lake City tomorrow to spend a fabulous 4 days amongst our favorite bloggers and learn the tricks of the trade at Alt Design Summit!  We are so excited!!!  I can't wait to take it all and brace the cold of SLC.  We'll be bringing our parkas, scarves and boots, that's for sure.  My posts on the blog and instagram may be limited, so thanks for your patience in advance.  I hope you all have a wonderful week!  Sundance Film Festival is going on in Park City, Utah... too bad its not in Salt Lake City...

Monday, January 21, 2013


I hope everyone had a fabulous weekend!  We enjoyed fabulous weather over the weekend here in Los Angeles!  Just amazing for January!!  Many Angelenos hit the beach with 80 degree weather.  We were busy as usual with chores, fun activities with our son and oh...a date night with the hubby!  It was my turn to select a restaurant, so we headed over to The Penthouse restaurant in the the trendy Huntley Hotel in Santa Monica, California. This is not a raw or vegan restaurant, but they did have dishes for me to choose from which were delicious.   It was a great choice for our date.

On Sunday, I made this herbed cheese with basil and garlic with the raw cashew cheese I made the other day.  So delicious and really so simple!

my instagram photo of the ingredients...


3/4 cup raw cashew cheese (approximate measurement, you can use as much or as little as you'd like)
1 clove garlic
8 medium to large size basil leaves

Mince the garlic and chop up the basil.  Then fold it in by hand into the cheese.  Roll it into a ball and it is now ready to serve! Voila!  So easy and delicious!  Eat it with your favorite raw crackers, fruit, salad, or veggies.  


Here are a few snippets of our view in Santa Monica on Saturday evening taken with my iPhone.  Have a fabulous week!

Join the discussion!

Do you have a favorite raw herbed cheese recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Friday, January 18, 2013


I was vegetarian for many years before I switched over to mostly raw vegan.  For years I thought I would miss cheese too much.  But, to tell you the truth, I don't.  And the fact is, there are so many great alternatives like this, eating is still very exciting.  The flavors and textures are just out of this world!  I can't forget to mention too that my body is thanking me for it. 

One of my new favorite blogs is jarOhoney. They have fabulous recipes!  This recipe is based of their Cashew Cheese recipe. This is my first attempt, and really it was so easy! 


I will be using this cheese to make one or two recipes in the next couple days and hope to post them next week.


2 cups whole raw organic cashews  - buy whole cashews to ensure the best quality of nut which equals the best quality of cheese
1/4 cup raw organic apple cider vinegar
1 small ripe organic lemon, reserve juice then save peel for another recipe
3 tablespoon of water
3 layers of cheese cloth about 8 inches long
large rubber band
twist tie
long wooden or plastic spoon
deep container to hang the cheese ball from - read further and as show in the photo above

In a large bowl, soak the cashews in clean water for 16 hours.  Drain the cashews and rinse well.  In a blender blend on high the cashews, vinegar and lemon juice.  Add the water 1 tablespoon at a time, to ensure smoothness of the cheese.  Be sure to blend to a creamy paste. 

Open up and then layer your cheese cloth together on top of each other.  Spoon in the cheese into the center.  Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.  Tie the cheese cloth onto the large spoon or stick and suspend it in the large bowl to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.  Hang for 24 hours, drain the container if need be.  Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.


Join the discussion!

Do you have a favorite raw cheese recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Wednesday, January 16, 2013


Seriously... I mean seriously!  When I went to a raw food party my friend had with Stacy Stowers we devoured a raw banana cream pie that we so delicious.  Way better than any I had before I went mostly plant based and raw.  I mean, you can just taste the creaminess and the freshness of the dessert.  I also had a friend at work taste test this who is neither vegan nor raw, but she does eat both occasionally and she LOVED it!  Next time I will make this into a pie or cheese cake form, but for now, these were delicious and easy to put together.  Raw desserts are really my absolute favorite thing.

Some people have commented to me that there are too many nuts in raw desserts, but if you take a look at the measurements, there really is not much more than you would use in many other regular desserts.  The ingredients are fresh with no processed sugar added.  Pure love, if you ask me.  This dessert is a must! 



1 cup macadamia nuts
1 cup dried, shredded coconut
8 medjool dates, room tempurature, pitted


1-1/2 cup cashews, soaked 8-12 hours, rinsed and drained
1/4 cup raw agave or liquid sweetener of choice
1/2 cup coconut butter
1 teaspoon vanilla
1/4 cup coconut water from a young Thai coconut
1 cup packed coconut meat from a young Thai coconut
1 medium bananas, sliced (approximately 3 cups)
1 lemon, juice of

For the crumble, put the macadamia nuts and coconut into the food processor and process until it resembles crumbs.  Then add in the dates and process until the dates are well combined into the nut mixture and crumbly.  

For the filling, place all the ingredients except the bananas and lemon juice into a high speed blender.  Blend until smooth.  You will need to use the plunger or spoon and a little patience to get the mixture moving but it's well worth the effort... Transfer the mixture into a bowl.

Slice the bananas and toss them with the lemon juice and drain, then fold them into the banana cream mixture.

To assemble, place a layer of the crumble in the bottom of the glass, then the cream mixture, then more crumble.  Top with more shredded coconut and nuts and and a little sweet syrup, if you so desire.  I only used one layer of cream since the glasses I used were on the larger size, but if you use skinny glasses you can definitely construct several layers to build your parfait.

I hope you enjoy these as much as I did.

Bon Apetit!


Monday, January 14, 2013


Growing up Chinese Chicken Salad was a staple in our house.  It's such a refreshing zesty salad, what's not to love.  My sister over at Natsukashii, posted a fabulous salad recipe back in 2010 and we have been making this for our families and dinner parties ever since.  I real crowd pleaser.  Her version includes chicken and dried crunchy noodles.  I love adding in the noodles from time to time, but if you want to keep it raw, leave the noodles out (and obviously the chicken :)  ).  This recipe is so simple, you won't know what to do with yourself.


1 head of shredded cabbage
1 bunch cilantro, chopped
6-8 stalks of green onions, chopped,
1 large cucumber, sliced thin and small
1-1/2 cups manadrins
1/2 cup rice vinegar
3 tablespoons olive oil
Salt and pepper to taste
Sesame seeds

Mix all of the ingredients together in a large bowl and season with the rice vinegar, olive oil, salt and pepper when ready to serve.  Easy as 1-2-3.


Join the discussion!

Do you have a favorite refreshing Asian salad recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.


For those of you who know me, you know I love my smoothie in the morning.  It really gets me going.  One of my favorite smoothies is my Green smoothie with Spinach and Almond Butter.  But, this time I took it up a notch and made it into a bowl, a meal for some.  I added in some of my favorite fixings like pomegranate seeds, blueberries, hemp seeds and almond slivers, and ate it with a spoon.  So delicious and nutritious!  Hope you do the same and enjoy your favorite smoothie in a bowl soon.


1 cup almond milk
1/2 frozen banana
1/4 cup frozen pineapple
1/2 cup frozen mango
1 table spoon almond butter or peanut butter
1 table spoon maca powder*
2 cups spinach

Blend all the ingredients together, pour into a bowl and top with your favorite toppings.

Toppings as shown:  Hemp seeds, pomegranate seeds, blueberries, and almond slivers.

Click on the links for maca powder and hemp seeds and check out the nutritional benefits of both.  Hemp seeds are my new favorite topping.  They are super delicious on salads, smoothies and soups. 


Join the discussion!

Do you have a favorite green smoothie recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Friday, January 11, 2013


Friends and food.  I love those occasions when old friends can fix their schedules so we can all get together for a meal.  When I say friends, I mean friends who have know each other for years and can pick up right where we left off when we see each other again.  My friend Ashely gathered all of us together... some are friends, some are fleshly family and others are family now through marriage.  I love it!  We all contributed a dish and the above is mine.  

This chopped salad is so tasty, it was really a crowd pleaser.  I will definitely make this again and again.  Super simple and savory.


1 cup chopped cucumber
1 cup chopped heirloom tomatoes, I like to use different colored tomatoes to bring out color
1 cup chopped sun dried tomatoes
1 cup chopped avocado
1 cup chopped mushroom
3/4 cup chopped red onion
2 cloves minced fresh garlic
1/2 cup to 1 cup chopped cilantro (use as much as like to taste)
1/2 cup pine nuts
1-2 lemons, juice of
1-2 tablespoons extra virgin olive oil
Sea salt to taste
Pepper to taste

Combine all the chopped ingredients and nuts into a large bowl. Squeeze int the lemon juice to taste.  I love the zestiness of the lemon, so I used to personally.  Toss the salad and drizzle in the olive oil and add salt and pepper to taste.  Toss again and taste. 

I am definitely making this for my family.  I love it.


Join the discussion!

Do you have a favorite chopped salad recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Tuesday, January 8, 2013


Recipe contributed by Deniz Eaton of Shutterdee Photography

Dessert for breakfast? Yes, please!  Smoothies are on everyone's minds these days.  Many people who support healthy eating are doing determined to make 2013 the year of health. Drinking more smoothies and eating more natural and plant based foods.  I love it!

My friend Deniz is an amazing mother and I am so happy she is on this journey with us.  She creates super delicious healthy treats for her family and am so excited she shared this smoothie with us!  Be warned though, this is a super, super chocolatey.


1 cup almond milk or coconut milk
1 tablespoon raw cacao powder
2 dates
1/4 cup raw almond butter
1/2 tablespoon raw cacao nibs

Blend all the ingredients together in a blender and serve!  Enjoy your week everyone!!

Doesn't this just too divine?  So chocolatey!

Join the discussion!

Do you have a favorite green smoothie recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Monday, January 7, 2013


Happy Monday!  I had a fabulous weekend and I hope you did too.  A few months ago a read an article on The Chalboard Mag about a Raw  Food Nanny named Stacy Stowers.  I thought, what a great job she has!  She travels to families' homes to help them learn the basic of raw cuisine.  Fast forward 5-6 months later, I get a chance to meet her!  Jean-Marie met her through a friend and Stacy came out to Jean-Marie's for a one week stay and we had a raw food party Friday night.  So much fun!

I want to share with you her amazing Happy Shake.  It's perfect for this month of January when many of us are doing a 30 Day Green Smoothie Challenge with Simple Green Smoothies. It's the ultimate green smoothie if you ask me.

Here's a copy of the recipe she shares on her site.



Step # 1
Liquid Base. Melody starts with 1/2 cup water.

Step # 2
4 cups of loosely packed spinach.....save the kale for a nice kale salad.

Step # 3
A Good FAT. You need the good fat for metabolizing the spinach and keeping you satisfied for hours. You may choose from 1 Tbs. coconut oil, 1 Tbs. hemp seed or 1 raw egg. (you may want to start with a bit less water if using an egg)

Step # 4
THE HAPPY PART........1 Tbs. Maca for stamina, endurance and mental clarity.
1 Tbs. Raw Cacao for that HAPPY BLISS feeling.
~ with Melody Miles.

A great option for some additional alkalizing GREENS.....add 1 Tbs. Vitamineral Green

Step # 5
DO NOT add fruit yet...... Blend all ingredients into your "green sludge".

Step # 6.
Now add 2 cups frozen fruit (1 1/2 cups frozen blueberries & 1/2 cup frozen banana pictured here) to your "green sludge".
BLUEberries+GREEN "sludge" = Chocolate BROWN!

A NOTE on Super Foods ... Super Foods like Maca and Cacao are very powerful foods. These foods border medicine. This is a good time to do your own research on these two amazing foods. Start in small doses and listen to your body.

You may be wondering where you can get these ingredients.  I found these at my local Whole Foods Store.

And finally, here are some some Instagram pics of the raw cooking 101 session and raw food party where we were showing off our tastings of the Happy Shake.

Christine, Jean-Marie, Me and Stacy

When you have a chance, please try the Happy Shake.  You will feel energized!  It's oh so good!

Have a great Monday!

Join the discussion!

Do you have a favorite green smoothie recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Friday, January 4, 2013


This post is the second part to my Kimchi with Endive and Carrots recipe.  This recipe is probably one of my favorite raw recipes that I learned from my experience at the Matthew Kenney Weekend Intesive course that I took.  It's one of the best flavors in raw cooking that I have savored thus far.  I just love the taste of the kimchi mixed in with a few additional ingredients.

You have to make this when you get a chance.  So delicious!


1/2 cup cashwews, soaked 1-2 hours
1-1/2 teaspoon tamari
1-1/2 teaspoon sesame oil
1-1/2 teaspoon raw tahini
1/2 teaspoon agave
1/2 cup kimchi, drained

Process the cashews, tamari, sesame oil, tahini, and agave in the food processor until combined and you get a chunky consistency.  Add the kimchi and pulse a couple times until mixed but don't process too much.  Voila!

You can spread or stuff this onto your favorite vegetable or include it in your favorite raw wrap.

I also made veggie chips and ate it as a dip. So divine!


Join the discussion!

Do you have a favorite raw spread recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

Wednesday, January 2, 2013





Come on! Let's do it!  Join The 30 Day Green Smoothie Challenge over at Simple Green Smoothies.  I started drinking one green smoothie a day a few months ago and it's helped me so much.  You will feel the difference and your body will thank you... Head on over to Simple Green Smoothies and check out the details.  If you sign up for the challenge on their site, you can download for free 5 Simple + Healthy Green Smoothie Recipes.  Let's start the new year off right! Join us! 
My all time favorite green smoothie right now is my Green Smoothie with Almond Butter and  Almond Milk.  This is a great one for newbies.  The flavors are well balanced and you won't even know you are drinking spinach.  Also, check out my Green Smoothie with Spinach, Strawberries and Dates and my Green Smoothie with Peas.
Let's do this!!
Have a fabulous week!

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