ZUCCHINI PASTA WITH AVOCADO MISO DRESSING

If you tried my Kelp Noodles with Avocado Miso Dressing, then you are sure to love this one as well.   This dish is very flavorful it really is satisfying on so many levels.  I love how the red and orange of the tomatoes and orange bell peppers stand out against the green.   I am making it again tonight for me an my hubby.

ZUCCHINI PASTA 

For the noodles and garnish
3 zucchini peeled and sliced noodle thin
2 cups of spinach shredded or chopped thin
Diced tomatoes and orange bell pepper
Sesame seeds

AVOCADO MISO DRESSING

For the dressing
1 medium ripe avocado
2 tablespoons miso
1 tablespoon olive oil
1 lemon, juice of
1 clove garlic
(If you do not want to use miso, you can leave it out and substitute it with some sea salt to taste.)

For the dressing, add all the ingredients for the dressing into the food processor and process until mixed smooth.

Put the zucchini noodles and spinach in a medium bowl and add the dressing little by little  to your desired amount and massage and toss by hand to coat the noodles.

Plate the noodles and then garnish with the tomatoes, orange bell pepper and sesame ~ and then eat with chopsticks if you so desire.   Super, super tasty.

Bon Appetit!

SWEET AND SAVORY SUMMER SALAD

Here's one of my favorite summer salads or should I say, more of a treat.  I love to make different versions of this wonderful dish which can accompany any light summer time meal.  Serve it as a snack or a side salad, you choose, it usually gets devoured in minutes anyways... :)  Enjoy!

SWEET AND SAVORY SUMMER SALAD

Equal amounts of
Watermelon
Pineapple
Cucumber
Avocado
Heirloom tomatoes
Daikon radish
Orange bell pepper
Yellow squash
1 Lemon,  juice of
Sea salt to taste
Chili powder

Chop all the vegetables into cubes or strips and place in groups on your favorite plate.  Squeeze the lemon juice on top, sprinkle with sea salt and chili powder to taste.  Voila!  Super tasty!

Bon Appetit!

Join the discussion!

What is your favorite summer salad? We would love to hear what it is! Share it in the comments below. 

 

 

 

RAW SWEET POTATO CHIPS WITH GARLIC ROSEMARY AIOLI DIP

I don't know about you, but one of my junk food weakness is eating chips.  Love chips... the savory and saltiness of chips.  I admit it.  So, anytime I can make a healthier version of chips, I am all over it.  These sweet potato chips are delicious and super easy to make, and the garlic aioli dip is divine!  The combination is superb!  - I need make another batch pronto!!

RAW SWEET POTATO CHIPS

3-4 Organic sweet potatoes, peel on, sliced on a mandoline
Sea salt - optional

Wash, dry, then slice your sweet potato and lay evenly and unlayered on your dehydrator tray.   If you'd like, you can sprinkle a little sea salt on top before you turn on the dehydrator.  Dehydrate at 115 degrees for 15-20 hours depending on how thick you cut them.  You can dehydrate them until they are to your desired crispness.  Store in an airtight container. 

GARLIC ROSEMARY AIOLI DIP

1 cup raw cashews, soaked 2 hours or more, drained and rinsed

1/2 cup water

1 lemon, juice of

1 clove garlic

1 tablespoon chopped rosemary

1/2 teaspoon paprika

chilli powder to garnish

Sea salt to taste

 

In your high speed blender, puree the cashews, water, lemon juice, garlic, rosemary and paprika until smooth.  Add more water if you need to in order to get the creamy consistency desired.  Season to taste with salt.  Transfer the dip into a bowl or covered container.  Store in the frig for up to a week.

So tasty!  Bon appetit!!

Join the discussion!

Do you have a favorite raw chip or dip recipe? We would love to hear what it is! Share it in the comments below.

RAW HAND ROLLS

I am bringing my Asian roots back to the fore with this dish... You won't believe how simple it is really.  I remember the days growing up where we would make hand rolls for dinner, so delicious!  I love the flavors that come out in this simple hand roll. 

This can also be a great dinner party food idea, which I have done several times.  You can make a hand roll bar ~ lay out all the ingredients separately and the guests could build their own rolls.  If you want to make it vegan, just add rice - super delicious, tasty and fun for your guests.

You can buy your nori (seaweed sheets) from many supermarkets.  This time I just grabbed an already cut pack from Trader Joe's.  And great thing about this is that you can really use any type of vegetable to suit your taste buds.  Here's what I used...

RAW HAND ROLLS

For the wraps
Nori (seaweed) sheets cut into squares
Cucumbers, julienned
Red bell peppers, julienned
Daikon radish, julienned
Red onion, julienned
Yellow squash, julienned
Avocado slices or guacamole
Micro greens
Sesame seeds

For the sauce
Equal parts soy sauce or (Bragg's Liquid Aminos) and fresh lemon juice or rice vinegar.
Sesame seeds to garnish
Wasabi, optional


Cut your nori into squares and lay them out on your plate or cutting board.  Add in your ingredients as shown at a diagonal and then fold over like a taco to eat. 

Dip into the sauce and enjoy!

Join the discussion!

What's your favorite Asian inspired raw dish?   Feel free to share it in the comments below. Links are welcome!

RAW CARROT BUCKWHEAT GRANOLA

 

One of the best things to do to continue on your raw food journey is to be sure to have the foods you want to eat on hand.  I love making raw granola so I can have it handy to take to work or have around the house for a healthy treat whenever I feel that urge to snack.

 

I love Fragrant Vanilla Cake!  My inspiration came from her Carrot Cake Granola.  Oh my! Sooo delicious.  You have to try it!  Follow Amy  for all her deliciously raw sweet treats!

 

RAW CARROT BUCKWHEAT GRANOLA

 

2 cups raw buckwheat

3 cups carrots, shredded

1-1/2 cups coconut flakes

1 cup raw  pecans, soaked for 6 hours and drained

1 cup raw almonds, soaked for 6 hours and drained, loosely chopped

1/3 cups raw agave or honey

1/4 cup raw coconut butter

1 ripe banana

1/2 teaspoon sea salt

1/4 cup filtered water

1 tablespoon cinnamon

2 teaspoons cardamom

2 teaspoons ground ginger

1 tablespoon coconut oil, melted to a liquid

 

Soak the buckwheat for 30 minutes and rinse very well.  The buckwheat will have a slimy coating.  Rinse it off the best you can and drain.

 

Put the buckwheat, coconut flakes and nuts in a large blow and set aside.

 

In a food processor, combine the agave or honey, coconut butter, banana, sea salt, vanilla, water, spices, coconut oil and 1 cup of the shredded carrots.  Process until smooth.  Pour the mixture over the granola and add the remaining carrots.  Mix with your hands and then spread  out onto your dehydrator sheets.  Dehydrate for about 12 hours or until crispy.  Store in an airtight container at room temperature for about a week. 

 

Enjoy!  It's like eating your favorite carrot cake but even better!

 

Join the discussion!

Do you have a favorite raw granola recipe?  We'd love to hear what it is. Please share in the comments below. Links are welcome!


FAVORITES LIST: PARTY FOOD IDEAS

 

 

Before I went raw vegan I loved the idea of putting together really cute dessert tables for baby showers or dinner parties.  I think Amy Atlas is amazing in this regard!  She is amazing!  What inspiration.  I love the fact that she has a fruit and veggie table idea posted on her blog.  You can easily switch out items to make it raw vegan.  What gorgeous photos!

 

I would use a cashew cream recipe to top these water melon cups.

 

Switch out the mozzarella with vegan cheese or melon balls.

 

What a gorgeous table!

 

 

 

Here are some more really cute fruit and veggie serving ideas I found on Pinterest.   These are not from vegan or raw food blogs, but I love getting ideas from many sources, tweak them slightly to make them my own. 

 

 

 

Fruit Shots via Sweet and Savory Eats

 

 

Summer Party Fruit Pops via The Kitchn

 

 

Rubix Cube Fruit Salad via missflosochic.over-blog.com on Pinterest

 

 

Enjoy!

 

RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

 

I think this has become one of my favorite raw meals for the moment!  My husband and I are taco fans and wow!  This dish is super refreshing and delicious.  This recipe was inspired by Gluten Free Cat. I saw this Raw Jicama Tacos with  Spicy Cashew Cheese recipe on Facebook and just fell in love with the idea.  Once I tasted it, I was sold.  It will be one of my go-to recipes, especially this summer.  Thank you Gluten Free Cat!

 

If you haven't tried jicama yet, I really encourage you to do so.  It's a refreshing and crisp and has a mild flavor that adapts to its surroundings.  It's a root vegetable native to Mexico and Central America and often is simply eaten peeled with a dash of salt, chili powder and some lime juice.  There are definitely many other ways to eat it and these raw tacos is one of them.  Check out these facts about jicama.

 

I also love this spicy cashew cheese recipe because there is no fermentation time. I hope you enjoy it as much as I did.

 

RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

1 jicama, cut into round slices

Spicy Cashew Cheese - recipe below

Slice tomatoes

Micro greens

Baby spinach or your favorite leafy greens sliced thin

Gucacamole

 

 

Slice the jicama in thin round slices using your mandoline.  Soak them in lemon juice, if you have time, overnight.  Or, for at least 30 minute.  This will help soften the jicama if you cannot slice it thin enough and gives it flexibility.  Prepare all your other ingredients. 

 

 

SPICY CASHEW CHEESE

1 cup cashews soaked for at least 2 hours, drained and rinsed

1/4 cup chopped red bell pepper

2-3 slices of jalepeno pepper

1 clove of garlic

1/2 teaspoon sea salt

1/2 teaspoon turmeric

1/4 cup water - use a little more if needed

 

 

For the spicy cashew cheese, blend all the ingredients together in a high speed blender scrapping down the sides making sure that its all blended well smooth or to your desired consistency.  It is now ready to serve.  Makes about 1 cup.

 

To assemble the tacos place a few jicama shells together folded and fill with your ingredients and serve with limes.  The lime juice just adds that extra kick and zest.  And there you have it.

 

Bon appetite!

 

Join the discussion!

Do you have a favorite raw taco recipe?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

 

 

RAW ZUCCHINI HUMMUS

 

 

 

Usually, when I want a savory snack, I turn to hummus.  I love absolutely love hummus.  So, naturally, I needed to get my hands on a recipe quick.  I grabbed one of my raw cook books... Going Raw by Judita Wignall and found this simple, easy and very tasty recipe.  You are going to love it!

 

RAW ZUCCHINI HUMMUS

 

1 cup peeled and chopped zucchini
¼ cup lemon juice
2 Tablespoons olive oil
3 cloves garlic
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of cayenne pepper
½ cup raw tahini paste
2 teaspoons minced parsley
Paprika or chilli powder, olive oil, and pine nuts for garnish

Instructions:   Place zucchini, lemon juice, oil, garlic, salt, paprika, cumin and cayenne in a blender and process until smooth. Add the tahini and blend again until well incorporated. Transfer to a bowl and stir in the minced parsley. Garnish with the za’atar seasoning, paprika, olive oil, and pine nuts. Chill for 2 hours. The hummus will keep for 3 days in the refrigerator.   Enjoy! 

Nutrition Note: Tahini is made of ground sesame seeds and is used in many Middle Eastern dishes. Sesame seeds are a great source of B vitamins and calcium, which are even more bioavailable when ground into tahini paste. Two tablespoons of tahini contains almost 35 percent of your recommended daily calcium intake.

Chef’s Tip: Za’atar is a popular Middle Eastern seasoning made of dried thyme, oregano, marjoram, sesame seeds, and other spices. It’s not essential for this dish, but provides an authentic touch.

I need to make this again stat!

Join the discussion!

If you have a favorite savory raw dip recipe, feel free to share it in the comments below. Links are welcome!

 

 

TERIYAKI MUSHROOM BURGER

 

I mean sometimes there are days you just want to eat something cooked.  When that happens, I love to remake old favorites into a tasty vegan dish.   I love eating mushrooms because of their meaty texture and the teriyaki flavor is really zesty.  The thought is making my mouth water.  The teriyaki suace is from an old family recipe my mom has used for years and now my sister and I will pass down the family recipe.

 

TERIYAKI MUSHROOM BURGER

 

For the Teriyaki Sauce

 

2 tablespoons raw honey or agave

3 tablespoons soy sauce

1 teaspoon cooking sake

1 teaspoon sesame oil

Pinch of sea salt

Pinch of ginger

Pinch of garlic

1 teaspoon sesame seeds

 

 

Mix all ingredients in a small bowl.   Take approximately 2 cups of your favorite sliced mushroom and saute it with the teriyaki sauce mixture until tender.

 

In another pan saute sliced onions with a teasoon of olive oil and season with sea salt and pepper until tender.

 

Now you can create your burger. Pile on your favorite veggies.  I used spinach, micro greens and tomatoes with the teriyaki mushroom and onions.  So delicious!

 

Enjoy!

 

Join the discussion!

If you have a favorite vegan burger or sandwich recipe, feel free to share it in the comments below. Links are welcome!

SPINACH, WALNUT SUN DRIED TOMATO PESTO SPREAD

 

 

 

I am all about zesty, flavorful food.  This pesto spread really delivers with bursts of sun dried tomatoes and lemon.  My mouth is watering just thinking about it!  It's Friday night so, let's do this!

 

 

SPINACH, WALNUT SUN DRIED TOMATO PESTO SPREAD

 

3/4 cup sun dried tomatoes

3/4 cup raw walnuts

1-1/2 cup spinach

1-2 cloves of garlic

Juice of 1/2 to 1 lemon

Pealed and sliced pieces persian cucumbers

Fresh basil for garnish

 

Put all the ingredients into a food processor and process until combined well.  I don't like to process it too much, leaving this mixture a little chunky.  Use your desired amount of garlic and lemon juice.  The more you use the zestier it will be, so I'll leave that up to you...  Placed a small scoup of the pesto mixture on top of pealed and sliced persian cucumbers and top with a piece of fresh basil.  It's so fresh and flavorful! 

 

Enjoy!

 

 

Join the discussion!

Do you have a favorite pesto recipe? We'd love to hear what if is.  Feel free to share it in the comments below.  Links are welcome!

 





WATERMELON POMENGRANATE SMOOTHIE

 



I drink a lot of green smoothies everyday.  Almost everyday... so sometimes I like to branch out and try something different.  I love the light pink color of this smoothie - so delicate and fresh.

WATERMELON POMEGRANATE SMOOTHIE

1 cup almond or coconut milk
1/2 - 1 frozen banana
1/2 cup frozen watermelon (the sweeter and more ripe the better)
3 tablespoons pomegranate seeds

Blend all the ingredients together in a high speed blender and enjoy.  I don't like my smoothies too sweet, but if you'd like to add some more sweetness to this, you can use Stevia, raw honey or raw agave.  The sweetness of your smoothie will depend on how sweet your watermelon is too.

Enjoy!

Join the discussion!
Do you have a favorite smoothie recipe? We'd love to hear what if is. . Feel free to share in the comments below. Links are welcome!

BANANA CREAM VANILLA SMOOTHIE



Sometimes you just want something simple, like you would vanilla ice cream. This is a super simple smoothie that I love to make when I am craving just that.  I hope you enjoy it too!

BANANA CREAM VANILLA SMOOTHIE

1 cup almond or coconut milk
1 to 1-1/2 banana, frozen chunks
2 dates
1 teaspoon vanilla extract

Yes, that's it!  Blend all the ingredients together in a high speed blender.  Note:  I like my smoothies to be thick and creamy, especially this one.  Start off with 1 frozen banana and then if it looks too thin, slowly add more frozen banana, piece by piece, until you get the desired thickness.  Top your smoothie with chia seeds and raw cacao powder, or whatever your heart desires!  Yum!

Enjoy!



Join the discussion!

Do you have a favorite smoothie recipe?  We'd love to hear what if is.  Please share in the comments below.  Links are welcome!


QUICK AND EASY RAW DESSERT: APPLE AND BANANA TOPPED WITH ALMOND BUTTER, HEMP SEED AND SWEET CACAO NIBS

 

Looking for something to get over that afternoon sweet tooth?  I am loving this combination!  Apples, bananas, almond butter, hemp seeds and sweet cacao nibs.  You can pick up the hemp seeds and sweet cacao nibs at your local Whole Foods Market or other natural foods store. 

 

These are photos of my Instagram.

 

So delicious!

 

Enjoy!

 

 

 

Join the discussion!

Do you have a favorite quick and easy sweet snack? We would love to hear what it is! Share it in the comments below. Links are welcome.

HOT TOTTIE HONEY LEMON COUGH SYRUP WITH COCONUT OIL

Hot Tottie, Fresh squeezed Blood Orange + Navel + Tangerine Juice, and Ginger Chews

Written by contibutor Britney Manuel of Btanjerine.

 

Well I thought that I could escape from getting sick, but alas I have succumb ((sniff sniff cough cough)).  I remembered this honey lemon concoction circulating around Facebook and Pinterest (it has been pinned over 800+ times) and thought it was worth a try.   I have adapted this recipe from The Coconut Mama.  You can find the original recipe here, with all the informative health benefits.  I made a bigger batch so that I could sip it over the course of a couple of days.  And since my daughter just got sick as well, it was perfect to have on hand.

 

HOT TOTTIE HONEY LEMON COUGH SYRUP WITH COCONUT OIL

Ingredients

6 lemons

1 blood orange (or any other type of orange)

1/4 cup of coconut oil

1/3 cup of raw honey

Directions

Juice lemons and blood orange.  Warm the coconut oil until it melts and mix all ingredients together and enjoy.

Sip as much as needed, and store in the refrigerator.  The coconut oil will harden when it is cold, so gently warm the portions you need until the coconut oil melts.

Makes 2 1/2 cups

This would make a great gift for this flu season.  A jar of the hot tottie,  ginger chews that you can find here, and freshly squeezed blood orange juice.  A trio sure to help anybody feel a little more pep in their step!  

Join the discussion!

Do you have a favorite home made flu remedy? We would love to hear what it is! Share it in the comments below. Links are welcome.

STACKED YELLOW SQUASH CHIPS WITH MANGO AVOCADO SALSA AND HERBED CASHEW CHEESE CRUMBLE

 

 

I know, I know... I am really going to town with this cashew cheese.  But, I am happy because I was able to use the cashew cheese to the full, in a variety of recipes.  The options are endless and it's really versitile and flavorful.  I loved using it and eating it with this recipe.
 

If you missed my previous recipes, you can find the raw cashew cheese base recipe HERE.
 

I also made Raw Herbed Cashew Cheese and then the Raw Berry Cream Tarts the the cashew cheese base.
 

This recipe is super simple and easy to make...

 

STACKED YELLOW SQUASH CHIPS WITH MANGO AND AVOCADO SALSA WITH HERBED CASHEW CHEESE CRUMBLE

 

 

For the salsa

 

1 cup mango chopped

1 cup ripe avocado chopped

1/2 cup chopped red onion

1 cup ripe tomato chopped

1 clove of garlic, chopped

1 -2 lemons, juice of

1 teaspoon extra virgin olive oil (optional)

Salt and pepper to taste

Garnish with fresh cilantro or basil

 

 

For the chips

 

1-2 yellow squashed, washed, peeled and sliced into desired chip sizes

Get the Raw Herbed Cashew Cheese recipe HERE.

 

Instructions

 

Mix all of the salsa ingredients together, season and set aside.  Slice your yellow squash into even sized slices so you can stack them and make a nice presentation.  First, place one slice at the bottom of the plate and layer with with the salsa and continue stacking as shows in the photo, then top with the raw herbed cashew cheese.

 

 

Voila!  So easy!
 

You can also change it up and use different vegetables for the "chips"... beets, zucchini, or jicama... I love it!

 

Enjoy!

 



Join the discussion!

Do you have a favorite salsa and chip recipe? We would love to hear what it is! Share it in the comments below.

 

Links are welcome.



MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

 



I just wanted to share this super easy and delicious recipe that is one of my favorites.  Of course though, finding the perfect avocado for making these cups isn't always easy... watch out for bruises on the outside, but check out this helpful tip that I found below on Facebook.  So, I'll just get right to it.

MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

1/2 cup chopped mango
1/2 cup chopped raw asparagus - I usually discard the rough ends
1/2 cup chopped crimini mushrooms
1/4 cup chopped red onion
1/2 cup chopped tomato
1/2 clove garlic, chopped
1 lemon, juice of
Chilli powder, salt and pepper to taste
Optional - 1 teaspoon extra virgin olive oil
1-2 avocado to make the cups.

Directions

Chop everything together except the avocado and put in it into a medium size blow. Flavor with lemon, salt and pepper (evoo optional).  Cut your avocado in half, pit and peel and place on your plate.  Top it with the chopped salad and sprinkle with chilli powder.  So easy!!

Hope you enjoy it as much as I did.

Here's an easy tip when selecting your avocado...



Join the discussion!

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

Links are welcome.

RAW HERBED CHEESE WITH BASIL AND GARLIC

 

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...

RAW CASHEW CHEESE WITH BASIL AND GARLIC

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.  

Enjoy!

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.

RAW CASHEW CHEESE

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.

RAW CASHEW CHEESE

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.

  

Enjoy!

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.