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!

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!

 

ON SIMPLE GREEN SMOOTHIES: MANGO AND PINEAPPLE GREEN SMOOTHIE BOWL

 

Happy Monday!  I hope everyone had a nice weekend!  Finally back in the swing of things.  If you missed it, I was over on Simple Green Smoothies on Friday with my Mango and Pineapple Green Smoothie Bowl.  Have a fabulous week!

 

 

 

RAW BANANA CREAM PIE

 

Seriously you guys... its super delicious.  There's nothing like raw desserts for me.  The freshness and flavor you get with raw desserts is like no other.  Once your tastes buds adapt to it, you may not be able to take as much the artificial sweetness from other sugary desserts.

 

I especially love the raw crust with the creamiess of the pie.  The combination is fabulous.  I hope you enjoy it too.

 

 

For the Crust

 

1 cup macadamia nuts

1 cup dried, shredded coconut

10 medjool dates, room tempurature, pitted

 

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.  The stickiness of the dates will kick in and it will hold together. 

 

 

For the Filling

 

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 or coconut milk

1 cup packed coconut meat from a young Thai coconut

2-3 medium bananas, sliced (approximately 3 cups)

1 lemon, juice of

1-2 bananas sliced and dipped in lemon juice for garnish

 

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 2-3 bananas and toss them with the lemon juice and drain, then fold them into the banana cream mixture.

 

 

To assemble, place the entire crust mixture in your favorite pie pan and press it down evenly all around.  Then, pour the cream mixture on top and spread evenly with a spatula and finally layer with thinly sliced bananas to garnish.  Chill for 1-2 hours and serve.   

 

Enjoy!





Join the discussion!
Do you have a favorite raw pie or cake recipe? We'd love to hear what if is. Please share in the comments below. Links are welcome!

RAW KETCHUP

 

Yup you read right... You may think that you don't need to make raw ketchup, but let me tell you, this ketchup tastes so fresh and zesty it's better than any bottled ketchup you've ever tasted. You can really taste every ingredient.

I was inspired by a recipe over at Pure Mamas...  My son LOVES ketchup! (What four year old doesn't?) So when I saw a recipe for raw ketchup on Julie's blog I had to try it! My recipe is an adaptation of hers. I hope you enjoy it as much as I did! Thanks Julie!



 

RAW KETCHUP

1-1/2 cups chopped organic red tomatoes
1 cup dried tomatoes
1 clove garlic {or 1 tsp garlic powder}
2 tablespoons chopped onion
1/4 cup apple cider vinegar
1 tablespoon raw honey or raw agave
Pinch of sea salt

Blend all ingredients in a blender until it is as smooth as possible.  Place in an air tight container. Keeps in fridge for 5 days.
We ate ours with baked sweet potato fries.  If you want to go raw, why not try it with slice jicama?  So yum!

Enjoy!

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!

 

 

RAW ZUCCHINI RAVIOLI STUFFED WITH ASPARAGUS TOPPED WITH LEMON CREAM SAUCE

 

I hope everyone had a fabulous weekend.  I got some inspiration from one of my favorite cook books, Raw Food Real World.  Now this may look complicated, but it really isn't.  I always tell people it's all about preparation and then presentation.  I am still working on my presentation, but to be able to stick to your raw food routine, preparation is key.  If you have the ingredients on hand at your finger tips, making your next raw food masterpiece won't be so daunting.  If you can, do a once over and make over your pantry and refrigerator and have it include all the necessary ingredients you will need to make your favorite raw food recipes. 

I took one of the recipes from Raw Food Real World and did a little twist on it.  I didn't have any fresh coconuts on hand so I zucchini as the layers.  The taste was wonderful and I love the cashew lemon cream!

RAW ZUCCHINI RAVIOLI STUFFED WITH ASPARAGUS TOPPED WITH LEMON CREAM SAUCE

For the Asparagus and Mushroom Filling

 

1 small bunch of thin asparagus

1/2 pound cleaned crimini or porcini mushrooms, sliced. (You can use any of of our favorite wild mushrooms)

1-2 table spoon extra virgin olive oil

3 tablespoons lemon juice

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

Pinch of sea salt and fresh ground pepper

 

Cut the asparagus into half inch lengths at a diagonal, discard the woody ends.  Toss with the sliced mushrooms into a medium bowl along with all the seasonings.  Spread out onto the dehydrator sheeet and dehydrate at 115 degrees F for 2 to 3 hours or untill they taste like they are sauteed and tender.

 

For the Lemon Cream

 

1 cup raw cashews, soaked 2 hours or more

1 cup water

3 tablespoons lemon juice

1 tablespoon raw honey

1 tabelspoon lemon zest

Sea salt to taste

 

In your high speed blender, puree the cashews, water, lemon juice, honey and lemon zest until smooth.  Add more water if you need to in order to ge tthe creamy consistency desired.  Season to taste with salt.  Transfer the sauce in a bowl or covered container.

 

For the assembly

 

2 - 3 medium sized zucchini, preferrably straight zucchini and not curved ones

Ground Pepper and chilli powder or other fine herbs to garnish

 

Peel the zucchini and cut off the ends.  Cut the zuccini down into 2 to 2-1/4" pieces.  Then slice them lenthwise to maxinum 1/8" thick "sheets" for the ravioli stacking. 

 

Place 1 piece on the plate then fill with the asparagus and mushroom filling, place another zucchini sheet on top, then add a little more filling on top.  Drizzle on the Lemon Cream sauce and garnish with herbs or ground pepper,or like I did with some chilli powder for some kick.

Enjoy!

 

Join the discussion!

Do you have a favorite raw Italian 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 BANANA CREAM PARFAIT WITH MACADAMIA NUT CRUMBLE

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! 

RAW BANANA CREAM PARFAIT WITH MACADAMIA NUT CRUMBLE

Crumble

1 cup macadamia nuts

1 cup dried, shredded coconut

8 medjool dates, room tempurature, pitted

Filling

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!

 

RAW SAVORY CHOPPED SALAD WITH AVOCADO AND SUN DRIED TOMATOESO

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.

RAW CHOPPED SALAD WITH AVOCADO AND SUN DRIED TOMATOES

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.

Enjoy!

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.

HAPPY SHAKE FOR A HAPPY MONDAY ... SUPER GREEN SMOOTIHIE

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.

HAPPY SHAKE

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.

SESAME KIMCHI SPREAD AND FILLING

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!

SESAME KIMCHI SPREAD AND FILLING

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!

Enjoy!

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.



STAYING POSITIVE ON A RAW FOOD DIET by Christine Roseberry

 

 

 

STAYING POSITIVE ON A RAW FOOD DIET

 

 

When first starting out on the raw food diet, some may start feeling a little overwhelmed focusing on all the food they can no longer eat.  They start feeling very limited and even deprived.  I have to say that after being on a mostly raw food diet now for almost two years, I can assure you it is definitely not a diet of deprivation.  In fact, this is one diet where you can eat until your heart is content, no calorie counting whatsoever and the variety of food is endless!  So, I just wanted to share a few tips to help you stay focused on the positive of raw foods and not get overwhelmed by negative thinking.

 

First of all don’t think of yourself as being deprived, but think of it as a new adventure that you are embarking on.  One with endless possibilities,  that’s fun and pleasurable.  Start by adding raw foods into your diet.  No one is forcing you to do it to any certain percentage, it is up to you the extent that you want to go raw.  Most  raw foodies  are not 100 hundred percent raw, so don’t feel pressured to be all or nothing, until if and when you are ready to do so.

 

Take time to search for fresh, ripe exotic fruit or fruit that you have never tried before.  You will be amazed at the wide variety there is.  The apple alone has over 7,500 varieties!  Even if you do not have access to a large variety of fruit it is possible to mail order from the internet.  The same goes for vegetables too.  Try all the colors of the rainbow, each has its own nutritional value and we benefit from all of them.

 

Start thinking about how very soon if not immediately you will start feeling amazing!  Get excited about all the things you will be able to accomplish with more energy and feeling better.  From the very first raw food meal I had, I immediately saw improvement in my digestion!

 

Read others testimonials and experiences of going on the raw food diet and how they transitioned initially.  If you haven’t already, start getting acquainted with all the benefits of the raw food diet and lifestyle.  Start perusing the internet for raw food blogs that have recipes or health articles about going raw.  (For more tips, articles and raw food recipes click HERE.

 

Keeping your meals simple with mostly whole, fresh foods is very important.  Trying to create gourmet dishes can be time consuming and overwhelming.  Inspire yourself by investing in a few good raw food recipe books to help you get ideas on different dishes to prepare.  Also, make your food appealing with its presentation.  Live foods make for such gorgeous presentation with all the vibrant colors.  It’s like a work of art.  If it appeals to the eyes that gets your mouth watering.

 

Using these tips you can make the transition into raw foods a pleasurable journey.  Have fun and experiment seeing what works for you and soon you too will be glowing with health!

 

 



MOSTLY RAW FOOD CHALLENGE UPDATE

 

 

 

10 DAY FOOD CHALLENGE UPDATE

 

Well, we are going on our 8th day and wow! The support we have during this mostly raw food challenge is amazing!  The support we have on Instagram is fabulous and I love the fact that we are getting such great food ideas from each other too.  It really helps to keep us going!  Here are some of ASRL's Instagram pics.  If you are instagram, follow us or simply look up the hashtag #asimplyrawlifefoodchallenge and see what everyone is up to.

 

Have a great week!