MINI PLUM TARTELETTES

OK, yes, I have recycled the raw chocolate cookie dough recipe yet again.  But can you blame me?  It's just too good. I wanted to show that you could make a fabulous fruit tartelette with it.  Next time maybe with some coconut cream. Yum!  Super simple and so delicious!

PLUM TARTELETTES

For the crust:
1 cup raw cashews
1/2 cup raw almonds
1 cup dates
2 tablespoons raw cacao powder
2 tablespoons raw agave or honey

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the cacao powder and agave or honey and process to combined.

Press into mini cupcake / muffin tray lined with mini cupcake liners.  Press dough firmly into the paper / tin firmly and refrigerate for 1 hour for freeze for 10-15 minutes. 


For the fruit topping:
Fresh  ripe plums sliced
Shredded coconut to sprinkle on top

After the tartelettes have chilled, top each crust with the plum slices and garnish with shredded coconut.  Now its ready to serve!

You can use many other fruits for the topping, such as strawberries and raspberries... The options are endless.

Enjoy!

GREEN MACHINE SUPER FOOD SMOOTHIE

Oh my, I ran out of spinach to use in my smoothie this morning so I ended up adding Vitamineral Green to it and WOW! Delish!  Just what I needed to get me going this morning.

There are those days or when you've fallen off the band wagon and splurged a little, feeling the consequences...  That was me the past few days - splurging here and there, but now I am back on the wagon. The super foods drink has got me going!

GREEN MACHINE SUPER FOOD SMOOTHIE

3/4 cup frozen mango
1/2 - 3/4 cup frozen pineapple
2 large dates (or 3 small dates)
1-1/2 cup almond milk
1 tablespoon vitamineral green - I got mine at Whole Foods
1 table spoon hemp seeds
Topped with raw sweet cacao nibs

Blend all the ingredients except the cacao nibs together in a high speed blender, pour into your favorite smoothie cup, top with cacao nibs and sip.

Enjoy!

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.

CURRENTLY SIPPING ON: BLUEBERRY PINEAPPLE SMOOTHIE WITH SPINACH

Currently sipping on this delicious and refreshing smoothie.  Hope your day is fabulous!

BLUEBERRY PINEAPPLE SMOOTHIE WITH SPINACH

1-1/2 cup almond milk

2 cups spinach

3/4 cup frozen pineapples

3/4 cup frozen blueberries

1/2 cup frozen strawberries

 

Blend all the ingredients in a high speed blender until smooth.

 

Optional - top with shredded coconut and hemp seeds.

 

Sip and Enjoy!

 

 

 

 

THIS MORNING'S SIMPLE GREEN SMOOTHIE

 

This morning's quick breakfast... A simple green smoothie topped

with hemp seeds and sprouted buckwheat granola.

 

SIMPLE GREEN SMOOTHIE

 

1 cup almond milk

2 cups spinach

1 cup frozen mango

3/4 cup frozen pineapples

 

Blend all the ingredients in a high speed blender until

smooth.

 

Sip and Enjoy!

 

For more of the foods I eat, follow me on Instagram! :)

 

 

 

TROPICAL CHOPPED SALAD WITH PINAPPLES AND AVOCADOS

 

 

I am really loving this salad right now.  I know, I know, I say this with almost everything that I post.  But, his is one of my really one of my favorite salads right now.  It's sweet and savory... what a great combination and super easy to boot!  It's perfect for this really hot weather we are having right now.

 

 

TROPICAL CHOPPED SALAD WITH PINEAPPLES AND AVOCADOS

 

Equal amounts of:

Chopped and jicama

Chopped pineapple

Chopped spinach

Chopped tomatoes

Chopped avocado

 

About half the amount of chopped red onion and chopped cilantro

 

Lots of lemon juice and sea salt to taste

 

Toss everything together in a bowl and its ready to serve.  So easy and delicious. 

 

Enjoy!

 

 

 

 

Join the discussion!

 

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

 

 

 

 



ENERGY BARS

True Confessions.....I am a single mother and I don't have time....like ever, so I try to make recipes that give me the most bang for the buck.   I like these energy bars because they are a great snack that gets me over the 3 o'clock hump, and they last a while in my house.  You can find the original recipe for the Energy Bars here.  This time I made them more of a fruity chewy bar.

I wanted to try some different fruit combinations so I used dried blueberries, dried apricots, shredded coconut, and some ginger chews that I stubled across at Trader Joe's, this is what they look like here.

Some time saving tips that I learned along the way:

*I use a lot of whole nuts, and chopped about 1/3.  

*Blend the nuts first that you want to chop, then the dates.  

*Remember to use a food processor.  A blender will not work, it will turn the nuts into butter too soon, and it's torture to clean the dates off of the blades  (this I learned the hard way),  and who has time for that?

*Also parchment paper is your best friend.  Use it to line your cookie sheet to have less clean up.

*Also once the bars are cut wrap them individually in saran wrap.  This will save you a lot of time when you are daily preparing your snack, just pop one out of the freezer and your ready to go!

This recipe is very versatile so the same guidelines apply, I just used different ingredients.  

Here's what I used:

FRUITS:

Dried Blueberries

Dried Apricots

Shredded Coconut

Crystalized Ginger (found at Trader Joe's)

NUTS:

Cashews
Sliced Almonds
Macadamia

THE 30 DAY GREEN SMOOTHIE CHALLENGE

 

 

THE 30 DAY GREEN SMOOTHIE CHALLENGE

 

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!

 

 

 

 

 

 

 



VEGAN BUFFALO CAULIFLOWER BITES + VEGAN BLUE CHEESE DRESSING

Ever since my friend Christine and I took our hubbies to eat dinner at Mohawk Bend, I have been craving the Buffalo  Style Cauliflower with vegan blue cheese dressing we had there.  It was out of this world!  Who says vegan food is boring?  Definitely not.  This dish will satisfy your craving for something super flavorful and savory.  I got my inspiration from 86 Lemons.  The recipe is super easy. I'll definitely be making this again.

VEGAN BUFFALO CAULIFLOWER BITES

 

1 cup almond milk

1 cup flour - you can use any kind of flour, even gluten free 

2 tsp garlic powder

1-1/2 head of cauliflower cut up into bite size pieces

1 cup buffalo sauce*

1 tablespoon olive oil

* I used Frank's Red Hot Buffalo Wing Sauce.  You should check the ingredients on the brand you want to use to be sure its vegan.

Preheat the oven to 450 degrees.  Combine the flour, garlic powder and almond milk in a bowl and mix well. Dip a few pieces of the cauliflower at a time into the bowl.  Cover the cauliflower with the batter, shake off the excess batter and place on a prepared baking dish or cookie sheet.  Bake for 15-20 minutes depending on how soft you want the cauliflower to be.

Combine the buffalo sauce and oil in a measuring cup and pour it over the baked cauliflower and bake for an additional 5 minutes.

Now its ready to serve with the Vegan Blue Cheese Dressing...

VEGAN BLUE CHEESE DRESSING

 

1/4 block of firm or extra firm organic sprouted tofu

dash of garlic powder or 1 clove minced garlic

3/4 cup Veganaise - I used reduced fat Veganaise

1 teaspoon tahini

1 lemon, juice of - use to your taste.  If you want it less tart, use less, more tart, use more

1 table spoon apple cider vinegar

Mix all the ingredients together in a medium bowl until well combined then crumble in the tofu to give it that blue cheese texture. Voila!!

I am really loving this dish.  Yum!

Join the discussion!

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

VEGAN: ROASTED CAULIFLOWER W/TUMERIC, CUMIN & CURRY

Written by contributor Yumi Payne of Nastukashii.

 

Here's a side dish that has wonderful flavors to wake the palate!  This recipe is from chef Sera Pelle who is also consulting chef at the gastropub Mohawk Bend in Echo Park.  They have a variety of vegan dishes on the menu which are delicious. She also has a one-acre plot of land at home where she grows her own produce.  Jealous!

 

VEGAN ROASTED CAULIFLOWER WITH TUMERIC

 

 

I adapted the recipe to use olive oil instead of safflower and added a bit of curry to the mix.  

 

 

Try this dish with Sera's Coconut Jasmine Rice or Red Cabbage Salad with Fennel, Orange & Pepitas.

Enjoy!

ALMOST RAW: VEGAN COLE SLAW WITH BRUSSEL SPROUTS

 

 

 



It's funny how your tastes change and mature as you grow older.  My mom did not make brussel sprouts too often when we were younger, but when shes did, the only way she cooked them was by boiling them.  Was that just they way they cooked them in the 70's and 80's?  I was scarred for almost the rest of my life. Haha!

 

 

I only started eating brussels sprouts last fall when we went over to a friends for dinner.  She cooked them in a way that that was so delicious that my husband (who also did not like brussel sprouts because of the exact same experience) and I devoured them.  And it was really simple, nothing fancy... cut the brussel sprouts intp halves, chop onion and place on baking pan and drizzle with olive oil salt and pepper and bake them till browned.  So simple yet so delicious.

 

Ever since that dinner we have been eating brussel sprouts.  I love them!  I love to put them in salads raw too.  And what a nice way to change up you cole slaw recipe.  It adds a nice kind of sweet taste to it.

 

Here's the recipe...

 

INGREDIENTS:

 

2-1/2 cups shredded brussel sprouts

1-1/2 cups shredded cabbage

1-1/2 cup julienned or sliced carrots

1 cup sliced celery

1/2 cup sliced red onion

1 lemon, juice of

2 table spoons veganise

2 table spoons vegan sour cream

salt and pepper to taste

 

Put all the in ingredients into a large bowl and mix well.  You can also garnish with cilantro if you'd like.  You can even substitute the veganise, sour cream, lemon, salt and pepper for our favorite creamy dressing.

 

So simple and so delicious.

 



 

Brussel sprouts are very nutritious as well.  Here are 11 benefits as to why brussel sprouts taste even better from Health Diaries...

 

Cholesterol
The high fiber content (over 15% of our RDA) of Brussels sprouts lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to do so, ultimately lowering the cholesterol amount within our bodies.

DNA
Recent studies have shown that certain compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells.

Antioxidants
A host of antioxidant ingredients are found in Brussels sprouts, including Vitamins C, E, and A, as well as the mineral manganese. Furthermore, flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol also serve well to protect against oxidative stress on the body's cells.
 
Inflammation
Glucobrassicin, a glucosinolate particularly abundant in Brussels sprouts, has been shown to fight inflammation on a genetic level once converted into the molecule indole-3-carbinol, or ITC. Furthermore, one and a half cups of Brussels sprouts contain about 430 milligrams of omega-3 fatty acids (about ⅓ of the daily recommended amount) that are an essential part of our body's anti-inflammatory messaging molecules. Finally, the wealth of vitamin K found in Brussels sprouts has been shown to effectively regulate our body's inflammatory responses.

Cancer Prevention
Glucosinolates in Brussels sprouts and their detox-activating isothiocyanates are shown to fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer.

Cardiovascular Support
Brussels sprouts contain the isothiocyanate sulforaphane made from glucosinolates. This powerful compounds not only triggers anti-inflammatory activity in our cardiovascular system but may also prevent and even possibly help reverse blood vessel damage. By regulating inflammation within the body, Brussels sprouts can fight against the onset of heart attacks, ischemic heart disease, and arteriosclerosis. Furthermore, the lowered cholesterol mentioned earlier may also lessen the possibility of arterial blockage.

Digestion and Diet
One cup of Brussels sprouts contains four grams (16% of the RDA) of dietary fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating. The sulforaphane found in Brussels spouts also protects our stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric cancer.

Vitamin K
Brussels sprouts are especially high in vitamin K (one cup contains 273.5% of the RDA), which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.

 

Vitamin C
The nutritional benefits of vitamin C (one cup contains over 161% of the RDA) found in Brussels sprouts ensure a healthy immune system, ward against hyper tension, lower blood pressure, fight lead toxicity, combat cataracts, and serve as a powerful antioxidant that prevents “cellular rust,” which can lead to atherosclerosis, heart disease, stroke and cancer. Vitamin A Brussels sprouts also contains over 20% of the RDA of vitamin A that boosts immunity, protects eyes against cataracts and macular degeneration, maintains healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs. Folate A biochemical event called the methylation cycle relies on folate to properly transcribe DNA, transform norepinephrine into adrenalin, as well as transform serotonin into melatonin. Furthermore, folate suppresses the amino acid homocysteine that has been shown to contribute to heart disease. One cup of Brussels sprouts contains a healthy dose of folate (almost 25% of the RDA) and the health benefits associated with it.

 

Enjoy!

 

 

 

 



RAW: APPLE CINNAMON MACAROONS

 

 

 

I think most of you are on the same page as I am where we just love the fall season for its pumpkin and apple desserts.  I am adding a new staple to my natural foods pantry this fall - dried apples! 

You can make your own with a dehydrator, or you can buy them already dried.  I got this batch from my local Trader Joe's.

 

I came across this recipe from Fragrant Vanilla Cake and had to try it.  Amy makes the best desserts!  Just amazing!  And its really easy to make.  This recipe is adapted from Fragrant Vanilla Cake's.

 

INGREDIENTS:

 

3/4 cup dried apples
4 medjool dates, pitted
2/3 cup almond meal
a pinch of sea salt
1/2 tsp cinnamon
1 cup finely shredded unsweetened coconut
1 Tbsp maple syrup

Place dried apples, dates, almond flour, sea salt, and cinnamon in the food processor and process until finely chopped and well combined. Place the mixture in a bowl, and knead in the coconut and maple syrup. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours at 115 degrees, or until they are dried, but not so much so that they are not a little chewy in the middle.

 

These are so good that I need to make some more right away!  This recipe makes 1 dozen.

 

Enjoy!

 

 

 

 

 

 

 



GREEN SMOOTHIE WITH SPINACH, ALMOND BUTTER + ALMOND MILK



We do a lot of smoothies here over at A Simply Raw Life.  It's one of our go to's for a quick and healthy breakfast or snack.  I think this is my new favorite! (I probably say that all the time,!)  I love the flavor the almond butter adds to it ~ super delicous!

 

GREEN SMOOTHIE WITH SPINACH, ALMOND BUTTER + ALMOND MILK

 

1 banana, frozen

4 cups spinach

1/2 cup coconut plain or vanilla yogurt

1 cup almond milk

1 tablespoon almond butter

*optional: 1 tablespoon flax seed or chia seed

 

 

Blend all the ingredients together in a high speed blender and enjoy.   You can blend in the seeds or pour them on top as a garnish.

 

Enjoy!

 

 



CHILAQUILLES W/ PORTOBELLO MUSHROOMS + ROASTED TOMATILLO SALSA

 

 

 

Los Angeles is definitely a huge melting pot of cultures and I love this fact.  We get to taste so many different ethnic foods living here it's like a party in your mouth.  I made this dish for my hubby who was craving something Mexican.  I must say it was a very tasty vegan dish.  You don't have to add the vegan/raw cheese or vegan sour cream if you don't want to.  I didn't but either way its very flavorful.    

 

I adapted my recipe from from Marcela Valladolid from the Food Network's Mexican Made Easy.

 

 

 

 

CHILAQUILLES W/ PORTOBELLO MUSHROOMS

 

For the tomatillo sauce

 

1 pound fresh tomatillos

3 fresh serrano chiles

3 garlic cloves, unpeeled

1 large onion, coarsely chopped

extra virgin olive oil, as needed

kosher salt and freshly ground black pepper

1/2 cup vegetable broth or more as needed

 

For the Chilaquilles

2 tablespooons extra virgin olive oil

3 medium portobello mushrooms, sliced in large thin pieces

10 corn tortillas, stale is good and toast over an open flame, cut into eighths*

3 cups roasted tomatillo salsa

kosher salt and fresh ground black pepper

1/2 cup of your favorite vegan cheese optional

2 thin slices onion, separated into rings optional

1/2 cup vegan sour cream, optional

1/4 cup chopped fresh cilantro leaves, for garnish

 

 

 

DIRECTIONS:

To make the salsa:
Preheat the broiler or oven to 550 degrees F.   Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of vegetable broth and blend to combine. Add more broth, if needed, for desired consistency.

To make the chilaquiles:
Heat a large saucepan with 2 table spoons of extra virgin olive oil and sautee portobello mushrooms until brown.  Pour in the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 3 minutes. Season with salt and pepper, to taste.

Divide the mixture among 4 individual plates. Top with the cheese crumbles and onion rings. Drizzle with vegan sour cream, sprinkle with some chopped fresh cilantro and serve immediately.

Enjoy!!

* Cooks Note: When shopping for corn tortillas try to take note of the ingredients. Look for organic corn tortillas and or tortillas with only 2-3 ingredients. I stay away from tortillas with more than 3 ingredients. I have seen some with 10+ ingredients. That's absurd! It's corn tortilla - how many ingredients do we need in it that we cannot pronounce? 
 

 

 



 

 

 

SIMPLE GRANOLA WITH PECANS

Simple Granola with Pecans

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

 



Have you ever had homemade granola?  It is undeniably... amazing!  It’s one of those things that once you have it homemade, buying it is no longer an option.  When my mom first made it I was addicted, and started making it weekly often quadrupling the recipe.  I wanted to try to change some of the components to make it a tad bit healthier though, and much to my pleasure, it tastes...well... better.  I substituted coconut oil for vegetable oil, and i think it gave the granola a richer flavor, with the light hint of coconut.  Then I also used raw honey.  So here is the link to the original recipe from Everyday Foods Magazine.

The following is my rendition of this favorite of mine.

The Components

SIMPLE GRANOLA WITH PECANS

THE SUPPLIES

1/3 cup coconut oil

1/2 cup packed light-brown sugar

1/2 cup raw honey

1 tbsp pure vanilla extract

3/4 tspn ground cinnamon

1/2 tspn fine salt 

3 c. rolled oats (make sure not to use 1 min quick oats)

2 c. chopped pecans & walnuts (optional)

PROCESS

Preheat oven to 300 degrees, with racks in upper and lower thirds.  Line a baking sheet with parchment paper.  In a large bowl, combine coconut oil, sugar, honey, vanilla extract, cinnamon, and salt.  Add rolled oats, and chopped nuts; stir to combine.  Spoon mixture onto sheet.  Bake 15 minutes, and use a spatula to turn over the granola.  Bake another 15 minutes until mixture is golden brown. (Don’t cook it any longer if you like it chewy like I do, if not cook a few minutes more for a crispier texture).

You can add any dried fruits, coconut, or nuts that suit your fancy.  Cranberries, raisins, chocolate chips, coconut. (Store in an airtight container up to 3 weeks)

Makes about 3 pints

**NOTE: I usually make a big batch trippling it and sometimes quadrupling it.  I love to give it as gifts, and I don’t like to run out very fast.  It is also important to use fine salt.  I tried using a thicker salt and the salt was too pronounced.  I was also was researching brown sugar being vegan and came across this article. 

Ready to be baked

Fresh baked granola! I wish you could smell it!

And this granola makes a great gift

The perfect breakfast, Granola with Sliced Bananas and Banana Milk 

CRUNCH CRUNCH CRUNCH!!!

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH DRESSING

 

 

 

 

 

We have been getting a lot of questions lately on how someone can incorporate more raw foods into their diet.  My friend Christine wrote a nice little article giving us some simple and easy pointers on how to get started.  You can find that article HERE.  Another important step is cutting out as much processed foods as possible.  This in itself is a huge leap.  You will notice the difference in your body right away.  It's amazing what this small yet big step can do.  Then, as Christine pointed out, slowly incorporate more fruits and vegetables into your meals.  And eat those first and more of it than anything else.  Personally, I use to get bloated very easily.  After I made these changes, I do not have problems with bloating any more.

 

These Island Tacos are a great way to incorporate more raw foods into your diet.  You have the taste of the tortilla and all the benefits of the raw ingredients.  It's so flavorful, you won't miss anything and you keep going back for more.  I know you will love these.

 

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH

 

Start off by making a plate of the following veggies to pull from for your tacos.

 

1 cup shredded red cabbage

1 cup jicama, sliced into thin strips julienne style

1 cup red bell pepper, sliced into thin strips

1 cup mango, cut into thin strips

1 cup shredded carrots

1 cup pea sprouts or alfalfa sprouts

Green Onions, chopped for garnish

Cilantro, chopped for garnish

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.

If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender. Refrigerate. Makes about 1-1/2 cups.

 

Heat the tortilla's over a flame and fill your tacos with as much raw veggies as you would like.  Garnish with green onions and cilantro.  Drizzle on the Chipotle Ranch and enjoy!  The mangos give these tacos and really nice balance of flavor and zest.

You can also season with your favorite hot sauce of course or salsa verde.  I am working on a salsa verde recipe and I hope to have that done in a week or so.

Enjoy!!

 

 

 



HARICOT VERT + HEIRLOOM TOMATO SALAD

 

Written by contributor Yumi Payne of Nastukashii.

As previously posted by Britney, I am one of the many followers of Sprouted Kitchen.  Over the years, I have tried many of her wonderfully creative recipes which have inspired me to put together healthy and tasty meals.  I was in eager anticipation of her cookbook release, which has not disappointed!  

Here is a salad adapted from one of her recipes in the book for a Haricot Vert Salad.  These French green beans are delicious and I love the crisp & tender texture they add to the dish.  I paired this with A Simply Raw Life's Carrot Ginger Dressing and it was the perfect combination.  My husband and I agree that this is will be one of our regularly used dressings.  So delicious!

 

 

 

HARICOT VERT + HEIRLOOM TOMATO SALAD

1 lb Haricot Verts, ends trimmed

1 cup mixed baby heirloom tomatoes, halved

1 cup cooked quinoa, cooled

1 large chopped garlic clove

1/2 chopped red onion or 1 shallot

1/2 cup unsalted, dry toasted slivered almonds

1/4 cup chopped cilantro

olive oil

sea salt & pepper to taste

Carrot Ginger Dressing

 

Bring large pot of water to a boil, add haricot verts and blanch for about 2-3 minutes until slightly tender yet still crisp.  Drain and rinse in cool water.  Set them aside in a bowl of ice water for 5 minutes to stop them from cooking any further.  Drain and set aside.  Saute garlic and onion in a tablespoon of olive oil and a dash of sea salt under caramelized and browned.  Set aside.  Prepare all other ingredients accordingly.  In large bowl, mix haricot verts and all remaining ingredients together. Add carrot ginger dressing after plating the salad individually. 

 

 

 

If eating as a main course, serves about 4. 

 

Enjoy!