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!

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!

 

 

CHUNKY CHOPPED SALAD WITH AVOCADO DRESSING

 

 

I just  had to share this recipe because it's so simple and so flavorful.  The simpler the recipe the better right?   I LOVE avocados and I love using them as "dressing" for my salads.  This Chunky Chopped Salad wtih Avocado Dressing is super simmple and zesty, you will love it!

 

CHUNKY CHOPPED SALAD WITH AVOCADO DRESSING

 

1 cup cherry tomatoes cut in halves

1 cup chopped celery

1 cup chopped brocolli

1 ripe avocado

Juice of 1 lemon

Sea salt and pepper to taste

 

Chop all the vegetables, including the avocado and place in a medium bowl.  Squeeze in the juice of 1 lemon, season with sea salt and pepper and work in the avocado, smashing them ever so gently to get your "dressing" effect.  Voila!  The lemon juice not only gives adds great flavor but it also helps the avocado from turning brown. 

 

Bon Apetit!

 

 

 

Join the discussion!

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

 



POWER BERRY GREEN SMOOTHIE

 

 

 

Nothing starts my day better than having a smoothie or a fresh juice blend.  Don't get me wrong I may have my days here and there where I cheat, I am only human, but I am pretty religious about having my green smoothie.  Maybe one day I will share what my weaknesses are... haha!

 

I do have a favorite green smoothie that I have most mornings, but this time I decided to switch it up a little and I really loved this combination.  I hope you like it too.

 

POWER BERRY GREEN SMOOTHIE

 

1 cup almond milk

1/2 a frozen banana

3/4 cup frozen blueberries and blackberries

2 cups mix of baby spinach, baby kale, and baby chard

Optional: 1 table spoon maca powder

Optional Topping: Chia Seeds and Hemp Seeds

 

Blend all the ingredients together in a high speed blender and enjoy!  I like my smoothies on the thick and creamy side.  If you do too, and your smoothie seems a little too liquid, just add more frozen banana or berries. 

 

Happy drinking!

 

 

Join the discussion!

If you have a favorite dairy free smoothie recipe, 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.

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 BERRY CREAM TARTS

 

Wow!  I am finally back from being away a week.  First to Alt Design Summit in Salt Lake City, which was super fabulous.  I learned so much and was really inspired.  I can't wait to be able to implement what we learned.  Then I headed over to Las Vegas for a trade show for my "other" job.  Phew!  So good to be home. 

 

I made this recipe before I left and am finally posting it.  Thank you all for your patience.  This is the second recipe I made using the Raw Cashew Cheese.  It was super, super delicious and light.  If you like berries, then you will love this!  I made it for some friends who are neither raw nor vegan and they loved it.  They loved the natural flavor, lightness and sweetness it had.

 

 



I was inspired by jarOhoney, one of my favorite blogs to visit and be inspired by.  My crust is slightly different as you do not have to dehydrate it.  I love how this came out and I don't feel guilty eating it!

 

RAW BERRY CREAM TARTS

 

Makes about 20 mini-tarts

For the raw crust

 

1 cup whole raw organic whole hazelnuts

Water for soaking

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 cup shredded organic coconut

8 dates, pitted

1 teaspoon vanilla

1 tablespoon raw honey or raw organic agave

20 mini paper baking cups

 

For the raw berry cream topping

 

1/2 cup whole fresh organic blueberries

1-1/2 cups whole fresh organic blackberries

1 tablespoon  raw honey or raw organic agave

1 cup room temperature raw cashew cheese - click HERE for the recipe

 

instagram of my mini crusts

 

instagram of my berry cream



Directions

 

In a large mixing bowl, soak your hazelnuts cool water for 14 hours and then drain and dry the hazelnuts well.  In your food processor pulse your hazelnuts into a fine meal. Add the cinnamon, nutmeg, coconut, dates, vanilla, and honey or agave and blend well.

 

Line your mini cupcake pan with the baking cups and spoon in about 2 teaspoons of the crust mixture in each and gently press evenly to the top of the baking cups.  It will be about 1/4 inch thick, just like you do with a pie tin, etc. Put them in the freezer for about 1 hour.

 

In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup.  This turns into a really nice fruit sauce.  I definitely want to use to top other yummy desserts or breakfasts!  Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling on top of the crust to over-fill the crusted cups. Garnish with remaining fresh fruit and store in the refrigerator until ready to serve - about 3 hours. 

 

Store the remaining desserts in an airtight container in the refrigerator.

 

Enjoy!

 



 



 

 

Join the discussion!

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

 

Or, let me know what other raw desserts you would like to see. 

 

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.