RAW: CRANBERRY MAPLE GRANOLA

 

 

 

Who doesn't like home made granola?  My friend Britney makes a fabulous vegan version. So delicious!  She is fabulous at making desserts, snacks and smoothies!  But since I am trying to add as much raw cuisine into my diet as I can, I had to try Matthew Kenney's Cranberry Maple "Grawnola" from his Raw Food Real World cook book.  Let me just say that it's so good that did not last long at all in our house.  I need to make another batch right away. 

 



 

You can eat this as a stand alone snack, as a ceral or in your favorite yogurt. So delicious.  It does take a little preparation, but it's so worth the effort.  Here's the recipe...

 

CRANBERRY MAPLE GRANOLA

 

INGREDIENTS:

 

1 apple, cored and chopped

1-1/2 cups dates, soaked in warm water until soft and pitted

1/2 cup maple syrup

2 tablespoons lemon juice

2 tablespoons orange zest

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon sea salt

1/2 cup sun flower seeds, soaked 2 hours or more

2 cups almonds, soaked 4 hours or more

3 cups pecans, soaked 2 hours or more

1 cup pumpkin seeds, soaked 2 hours or more

1-1/2 cups dried cranberries

 

In a food processor, place the apple, dates, maple syrup, lemon juice, orange zest, vanilla, cinnamon, salt and 1/4 cup of the sunflower seeds and process until completely smooth.  Transfer the mixture to a large mixing bowl.

 

Add the remaining 1/4 cup sunflower seeds, the almonds, pecans, and pumpkin seeds into the food processor (no need to rinse between uses).  Coarsely chop the nuts and seeds in a few quick pulses.  Add them to the bowl with the apple mixture, add the cranberries and combine well.

 

Spread the granola onto your lined dehydrator tray and dehydrate at 115 degrees for 6 to 8 hours.  Flip the granola over onto the dehydrator screen removing that lined tray and deydrate for another 8 to 12 hours or until the granola is crunchy.  Cool and store in an airtight container.  Storing it in the refrigerator will help maintain its freshness longer, for up to a few weeks.

 

Enjoy!

 

 



 

 

 

Here's my soaking pic from Instagram (I apologize for the quality - a little blurry but you get the idea)...

 

 

 

 

 

RAW: BLONDIE WITH MACADAMIA + DATES

 

 

I am always looking for a super easy natural desserts or snack recipes to make for my family.  I use to be really into Larabars.  So, if you like those, you will definitely like this - maybe even more.  I tested these out with my coworkers and friends and it was unanimous!  So gooey delicious!  It has a little richness from the macadamia nuts and the sweetness is mild, that's what I like about it. 

 

 

 

 

 

I adapted my recipe from Amber Shea Crawley of Almost Vegan Chef's 5 Minute Blondies... Her recipe was for an individual size portion. I recently saw  the full recipe on Health Blender Recipes.  It looked so easy and good that I had to try it.   Thank you both!  So delicious!  Here's my adaptation.  I took out the sugar and added more dates and a splash of maple syrup.

 

INGREDIENTS:

 

1 cup raw macadmia nuts

1 cup raw pecans

2 teaspoons vanilla extract

1 tablespoon mable syrup or agave

1/8 teaspoon salt

1/2 cup organic shredded coconut

15 dates, pitted

 

Combine the macadamia nuts, pecans in a food processor and pulse until the mixture is coursely ground.  Add the vanilla, maple syrup, salt and coconut and pulse several more times until combined.  Add the dates 5 at a time, pulsing between additions, until each date is well incorporated.  The mixture will be sticky.  Transfer the mixture into a 9x13 backing sheet lined with parchment paper.  Press the mixture into the pan with your fingers or a spatula to pack it down tightly.  Freeze the blondies for an hour.  Now its ready to cut and serve.  Store blondies in an airtight container in the refrigerator. 

 

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!

 

 

 

 

 

 

 



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!

 

 

 

PUMPKIN BANANA SMOOTHIE

 

 

I am sure you are just as excited as I am that pumpkins are in season again.  There's just someting about pumpkins that make us feel comfy and cozy.  And the mix of spices used with pumkin just makes my mouth water.  So, of course I had make a pumpkin smoothie to add to the list of smoothies we love.  This smoothie tastes so good, I can't even tell you!

 

My recipe is adpated from Against All Grain.  The combination of flavors is just perfect!

 

PUMPKIN BANANA SMOOTHIE

 

3/4 cup almond milk

3 ice cubes

1 small frozen banana

1 teaspoon flax seed, or flax seed meal

1/2 cup pumpkin puree, preferably fresh*

1-1/2 tablespoons maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

 

*  For fresh pumpkin, cut the pumpkin into small managable pieces, de-seed and steam as shown below.  Cut off the skin and they are ready to use for smoothies. 

 

Blend all ingredients in a high speed blender and serve immediately.

 

Makes 1 serving.

 

If you are curious, check out the benefits eating pumpkin can bring to you HERE.

 

Enjoy!

 

 

Steamed pumpkin

These baby pumpkins are so cute!



 

 

 

VEGAN MONTH OF FOOD 2012

 

 

 

 

 

Hello Friends,

 

 

October is going to be a Vegan Month of Food.  So, you will most likely see a lot of vegan recipe postings all over the web and on A Simply Raw Life.  We will be trying to post one vegan recipe every week day!  Please spread the word... share your recipes, our recipes and recipes from your favorite sites, repost and share this healthy way of life.

 

We are putting together some great recipes to share so we look forward to interacting with you all this month!  We love to read your comments!  It keeps us going.  October is going to be a great month!!

 

 

Talk soon,

 

xFelicia

 

 

Check out Vegan Month of Food's originating home page Post Punk Kitchen too...

BUTTERNUT SQUASH AND JAPANESE SWEET POTATO SALAD

 

 

 

 

I love this simple twist on thetraditional potato salad using Japanese sweet potato and squashes to not onlyadd flavor but also nutrients. Adding in other raw vegetables gives it justthat much more freshness and crispness to each bite.

 

I think I am going to catagorize this as ridiculously simple!

 

BUTTERNUT SQUASH AND JAPANESE SWEET POTATO SALAD

 

3 each Japanese sweet potatoes, steamed and cubed

1 pound butter nut squash,steamed and cubed

1 cup carrots, chopped

1 cup celery, chopped

1 cup cucumber, chopped

1 yellow bell pepper, chopped

1 tablespoon dill, optional

1/2 cup low fat veganaise

salt & pepper to taste

1 lemon, juice of , optional

 

Add all ingredients into a largebowl and serve.  Love it!

 Take a look at these the goodness inJapanese sweet potatoes and butternut squash on Livestrong's site. You can’t go wrong.

 

 

Enjoy!

 

 

PORTOBELLO & POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

 

 

 

As you already know, we love tacos in this house.  My husband can eat tacos everyday.  I recently and amazingly enough, had a version of these tacos at Rubios.  I knew my husband would love these So, for him, I made my these very tasty Portobello & Poblano Chilli tacos with a vegan chipolte ranch dressing.  The dressing is fabulous and super easy too! 

 

 

 

 

 

The ingredients are simple for the tacos.  I love the mix of bright colors.

 

PORTOBELLO AND POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

INGREDIENTS

 

For the tacos cut equal amounts of the following:

 

Portobello mushrooms, sliced

Poblano chillis, sliced

Red onions, sliced

Tomatoes, sliced

Cilantro, chopped for garnish

Avocado, sliced for garnish

Red bell peppers, sliced

1 tablespoon olive oil

1/2 teaspoon cumin

Salt and pepper to taste

 

First sautee the poblano chillies, red onions and red bell peppers for 5 minutes in the olive oil.  Add in the tomatoes, mushroom, cumin, salt and pepper and cook for 2 more minutes.

 

Warm up the tortilla on an open flame.  An optional step is to add a small slice of non dairy cheese in the middle of the tortilla until its slightly melted.  Plate the tortilla with the vegetables.  Add in the avocado, cilantro, and drizzle with the chopolte ranch.  Super tasty!

 

The chipotle ranch recipe is below...

 

 



 

 

 

INGREDIENTS

 

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.



 

 

 

 

 

I love this chipolte dressing.  I am definitely going to use this on my salad as well.  A great mix of flavors in this dish.

 

Enjoy!

 

 

 



 

 



VEGAN FOOD SHARE & MY TOFU TACOS

 

 

 

 

Pretty excited that my Tofu Tacos with an Asian Kick was featured on Vegan Food Share's Tumbler page and Instagram Feed.   I hope to be able to congure up more share worthy recipes in the future.  Thank you Vegan Food Share!

 





ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

Written by contributor Yumi Payne of Nastukashii.

Hello to all 'A Simply Raw Life' readers!  Thank you for stopping in.  I'm sure you've been enjoying all of the posts here as I have.  It's definitely sparked a lot of inspiration and motivation.

This salad has kind of a mouthful of a title, but I like getting an idea of what's in a dish by just knowing it's name.

Roasted vegetables are one of my favorite things to nibble on.   One of my go to side dishes is roasted carrots in olive oil & fennel seeds.  Super tasty.  Here, I added a few more things to go with...

Quinoa, nuts and seeds are always a tasty and filling addition to any salad.  All measurements are approximate.  Go with what balance you would prefer and have fun with it!

ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

 

INGREDIENTS:

1 dozen carrots - sliced

1/2 red onion - sliced

1 red bell pepper - sliced

extra virgin olive oil

1-1/2 tbsp fennel seeds

salt & pepper to taste

2 medium sized zucchinis - sliced

a few dashes of chili powder

1/2 cup roasted salted pepita seeds

1/2 cup dried cranberries

1/2 cup cooked quinoa

mixed greens

Preheat oven to 425F.  In large bowl, combine carrots, red onion, bell pepper.  Drizzle with enough olive oil to coat vegetables after they are tossed. Add fennel seeds, then sea salt & freshly ground pepper to taste. On rimmed baking sheet lined with parchment paper,  spread out vegetables in even layer.   Roast in the oven for approximately 40-45 minutes or until edges have browned a bit.  

While veggies are roasting, cook quinoa per directions on bag or box.  Remove from pot.  Add a cranberries. Allow to cool.  Then, heat grill pan over medium-high heat with about a tbsp of olive oil.  Add sliced zucchini pieces in one layer.  Add salt & pepper and chili powder to taste.  Grill in pan until tender.  Remove from pan. Allow to cool.  

After vegetables are done roasting, allow to slightly cool.  In large serving bowl, add mixed salad greens, quinoa/cranberries, pepita seeds, zucchini, and roasted vegetables.  

Toss and enjoy with salad dressing of choice.

Thank you to A Simply Raw Life for having me over!

OVERNIGHT OATMEAL







 

 

 

I have been seeing a lot of mason jar recipes on Pinterest and on my favorite food blogs lately.  However, I really fell in love with this recipe and concept.  I try to eat mostly raw, but at times I crave something real breakfast-y if you know what I mean.  This is perfect because you don't cook the oatmeal.  I couldn't find raw oats (groats) so this time I just used organic rolled oaks.  This dish came out just perfect.  I had to pack our breakfast this past weekend and what a cute way to pack a meal.

 

 

My husband doesn't like walnuts, so I put raw sliced almonds and raspberries in his.

 

 

 

I tried raw walnuts and raspberries in mine.  Just delicious.  I added in a tablespoon of chia seeds that are packed with protein.  One tablespoon will give you 3 grams of protein, 6 grams of fiber, and 2.9 grams of omega-3 fatty acids.  

 

Oatmeal has great benefits as well.  Some of you may ask if eating uncooked oatmeal is healthy.  Check out the benefits of oatmeal cooked or uncooked HERE.  Whether cooked or uncooked, oats have high nutritional value and approximately 310 to 390 calories per 100 g serving. This serving size delivers 9 to 11 g of fiber and 13 to 17 g of protein. Oats are also a good source of polyunsaturated fat and monounsaturated fat, which are healthy for the heart. Although they don't pack a powerful punch in terms of vitamins, they are high in several minerals, including calcium, iron, magnesium, phosphorous, potassium and manganese. The soluble fiber in oats helps to eliminate cholesterol and lower blood pressure, and the insoluble fiber helps keep your digestive tract healthy and efficient. The beta-glucan in oatmeal can also help regulate blood sugar, and the lignans can protect the body against cancer.

 

 



 

I got these jars from Ikea.  These SLOM jars with lid are only $2.99.  What I also love about this recipe is that there are no set rules.  You can use any kind of milk you like, use your favorite berries, dried fruit or nuts.  Such a great little recipe! 

 

OVERNIGHT OATMEAL

 

1/2 cups oats

1 tablespoon chia seeds

3/4 cup almond or coconut milk

2 tablespoons dried cranberries

1 table spoon shredded coconut

1 tablespoon raw almonds or walnuts

fresh fruit

 

Mix the first five ingredients in the mason jar.  Cover and refrigerate overnight or at least 5 hours.  Top with the nuts and fruit in the morning and enjoy!

I have also done versions with figs, no dried fruit, with dates.  They have all been really good.  Just choose your favorite combination!

 

Bon appetit!

 

 

 

Oh, and here's my Instagram shot of eating this the other day on the run.  It was the perfect breakfast.

 

 

 

 

 



FIG JAM AND VEGAN FLAT BREAD

 

 

 

 

 

If you follow me on Instagram, you could probably tell I was on a fig roll yesterday morning.  I picked up these lovely babies at my local Trader Joe's and went crazy.  They were perfectly ripe when I bought them.  I was so excited!

 

 

I ate them a few different ways yesterday and I will include some instagram pics below.  But since they were already ripe, I didn't want the figs to go bad.  So, I made a fig jam with half of the basket.  And really, it was super easy because they were already so sweet. 

 

FIG JAM 

 

For this recipe, be sure that they are ripe so you don't have to add any sweetener to it.  Wash the figs thoroughly and cut off the stems.  Cut in half and put into the food processor and pulse thoroughly.  That's it!!   This is sooo good!

 

 

I also made a vegan flat bread which we have been eating with our salads and the jam.  Super easy to  make.  I used a little corn flour in this recipe so it tastes a little like corn bread and goes well with the jam.

 

FLAT BREAD

 

2 teaspoons baking powder

1 tablespoon brown sugar or agave

1 cup garbanzo bean flour

1 cup corn flour

1 cup whole wheat flour

1 tsp salt

1/3 cup olive oil

1 cup water

 

In a mixing bowl blend together the dry ingredients.  Add the oil and 1 cup of water.  Knead by hand, adding more water as necessary to form a sticky ball.

 

Turn the dough out onto a lightly floured work surface and continue to knead until the dough is soft and smooth.  Cover and allow to rest for 5-10 minutes.

 

Preheat oven to 425 degrees.  Dust the dough lightly with flour and divide into two equal portions and roll or shape each portion into a free form round about 1/4" thick.  Place the rounds onto an ungreased baking sheet dusted with cornmeal.  Place baking sheet in the upper third of the oven and bake until crusty brown, about 15 minutes.

 

Cool, cut and serve.

 



 

Here are some of my Instagram pics from yesterday morning with figs.

 

Have a great Sunday!

 

 

 

Manna Bread with Almond Butter and Figs

 

Cultured Coconut Milk "Yogurt" with Figs

 

 

 



WARM BROWN RICE SALAD

 

 

 

 

 

I love these types of recipes and dishes because its super easy to make, it doesn't take a lot of time and you can make a lot and have some more for later.  I'll usually make a big bowl for dinner and then pack some for lunch the next day.  I love to cook, but there are defintely those day where you just do not have the time to spend in the kitchen.  This is is the perfect recipe for that.

 

Also, I love the fact that you can really substitute the brown rice for any of your favorite grains... bulgar, red lentils, black lentils, or my favorite black rice.  I made a similar dish HERE.

 

BROWN RICE SALAD

 

1 cup short grain brown rice, cooked

1 cup raw broccolli, chopped, or quick blanche*

1 cup raw cauliflower, chopped, or quick blanche*

1 cup raw mushrooms, sliced

1 cup butternut squash, steamed

1 cup edamames, perpared per directions

Fresh basil

2-3 tablespoons olive oil

Salt and pepper to taste

 

For these types of non raw recipes, I try to keep as many of the ingredients raw if I can.  I love the contrast between the soft and the crispness of the ingredients.

*For vegetables you don't like to eat raw, you can quick blanch them to cook them slightly and give them more greenness. Put the broccolli and cauliflower in a strainer, boil some water in a small pot. Once the water is boiled pour it over the broccolli or cauliflower, then run it through some cold water and serve.

 

Cook the rice and the butternut squash and cool to room tempurature.  Blend all the ingredients in a large bow, fold and season with salt and pepper.  So simple!

 

Enjoy!

 

 



 

 

 



 

 

 

 



TOFU TACOS WITH AN ASIAN KICK

I don't know if this is true where you live, but here in Los Angeles, the food truck craze is still in full swing.  We have a small main street in our town and every Friday night, they line up on both sides of the street for about 3 blocks.  It's a lot of fun to go there and hang out with friends, but it's not always easy to find vegan or raw cuisine.  I had some really great tofu tacos at the Kogi Truck before. They make fusion Korean BBQ food, so I thought I'd make these for my husband since he LOVES tacos.  They were a hit!

Makes 3 tacos as seen above.

 

TOFU TACOS

TOFU MIXTURE

1 8z block of tofu, cut into small cubes

1 table spoon sesame oil

2 table spoons soy sauce

1 teaspoon ginger, grated

2 stalks green onion, chopped

1 teaspoon raw agave nectar 

Chilli Flakes or top the tacos with your favorite hot sauce.  

EVERYTHING ELSE

Corn tortilla

Shredded kale (you can also use lettuce or cabbage)

Tomatoes, chopped

Raw corn kernels

Shredded carrots

Yellow peppers sliced

Guacamole

Heat sesame oil in a small sauce pan, and saute the tofu with all the ingredients for the tofu mixture on medium high until browned.

Warm up your tortillas. I like to warm them over the open flame on the stove.  Fill the tortillas with even amounts of the tofu. Fill with all the veggies and top with your favorite guacamole and hot sauce.  Thai Sriracha would work perfectly too!

Love these tacos.

Enjoy!