New favorite dressing EVER! It's so good that when I go to lunch with my friend tomorrow I am actually skipping the restaurant's dressing and bringing this with me! Yummmmmm!
Okay, I have to admit that I used a green bell pepper for the recipe. And I skipped the miso because Native Sun isn't open on Sundays and Publix didn't have it. Oh, and I definitely double up on the garlic. One clove? Are you kidding me?? LOL!
But here is the recipe as suggested in The Beauty Detox Solution:
1/2 red pepper, seeded and cored
3/4 cup fresh cilantro
1 small tomato
1 garlic clove
1 1/2 tbs fresh lemon juice
1/2 tsp sea salt
1 tbs filtered water
1/4 tsp black pepper
1/2 tsp organic, unpasteurized miso paste
1 tsp. raw apple cider vinegar
I am going to somehow have to force myself not to make this for every salad or else I am going to get sick of it! Just blend everything together. You can store for up to 2 days in the fridge.
Showing posts with label Raw. Show all posts
Showing posts with label Raw. Show all posts
Tuesday, April 19, 2011
Macadamia Nut and Sundried Tomato Mash
Another great recipe from The Beauty Detox Solution. I can't recommend this book enough!!
We ate this on top of some romaine leaves, but I actually think it would have been better just on top of our salad. If you love sundried tomatoes (which I DO) then you'll enjoy this!
1 cup raw mac. nuts (soak 2 hrs and then rinse well)
2 tbs fresh lemon juice
1/2 cup sundried tomatoes
1/4 tsp sea salt
2 tbs finely chopped parsley
Black pepper
She suggests starting with the mac. nuts and lemon juice in the food processor, then adding the sundried tomatoes and sea salt. Then mix in the parsley. I did it this way, but I think you could easily just toss it all in together and it would come out fine.
We ate this on top of some romaine leaves, but I actually think it would have been better just on top of our salad. If you love sundried tomatoes (which I DO) then you'll enjoy this!
1 cup raw mac. nuts (soak 2 hrs and then rinse well)
2 tbs fresh lemon juice
1/2 cup sundried tomatoes
1/4 tsp sea salt
2 tbs finely chopped parsley
Black pepper
She suggests starting with the mac. nuts and lemon juice in the food processor, then adding the sundried tomatoes and sea salt. Then mix in the parsley. I did it this way, but I think you could easily just toss it all in together and it would come out fine.
Oil-Free/Balsamic-Free Italian Vinaigrette Dressing
Finding a good salad dressing that is actually HEALTHY is such a challenge. It's sad just how unhealthy salads can be when we pile on things like cheese and fat. Really, we should just go ahead and get a sandwich and fries instead.
But that's the biggest reason why I bought "The Beauty Detox Solution." I saw the dressing recipes and I was sold! Kimberly Snyder has some fantastic recipes, and this one was so savory I scarfed down my salad faster than I could say the name of the dressing!
No blender is needed, either! Just mix together some apple cider vinegar, Dijon mustard (I used spicy brown), sea salt, Italian seasoning, and a little water and mix together. That's it! Yes, it's a little watery, but you won't be lacking any flavor. Trust me on that one!
But that's the biggest reason why I bought "The Beauty Detox Solution." I saw the dressing recipes and I was sold! Kimberly Snyder has some fantastic recipes, and this one was so savory I scarfed down my salad faster than I could say the name of the dressing!
No blender is needed, either! Just mix together some apple cider vinegar, Dijon mustard (I used spicy brown), sea salt, Italian seasoning, and a little water and mix together. That's it! Yes, it's a little watery, but you won't be lacking any flavor. Trust me on that one!
Sunday, April 17, 2011
Glowing Green Smoothie
This recipe comes from the book "The Beauty Detox Solution" by Kimberly Snyder. It's packed with great information and recipes, and since I need to lose just a little more weight for my goal dress to fit perfect I've decided to follow her program for the next few weeks!
We hit the farmer's market today to pick up most of what we needed, since most of the recipes are raw. I couldn't wait to begin, so as soon as we got home and put groceries away I decided to make this Glowing Green Smoothie that I've been so anxious to try! I have to say, it is FABULOUS! It's very refreshing and light, and I'm already thinking of how great one of these will be after an early morning run!
Since I don't have a Vita Mix, I decided to make this in my food processor because it's much more powerful than the blender we have. It worked out great, and I'm starting to wonder if I even need a Vita Mix at all! All I did was start off with my greens and slowly added in all the other ingredients, and only added a touch of water as needed until everything was pretty well blended. Toward the end I finished adding the water.
I also took the blended mix and put it into a pitcher with some ice so it would be nice and cool. It was so tasty that I had a 2nd glass, and even Matt enjoyed it! I'm definitely looking forward to having this for breakfast all week!
Ingredients:
1 head romaine lettuce
Bunch of spinach
3-4 stalks of celery
1 apple (cored)
1 pear (cored)
1 banana
Juice of 1/2 lemon
Optional: cilantro and parsley
We hit the farmer's market today to pick up most of what we needed, since most of the recipes are raw. I couldn't wait to begin, so as soon as we got home and put groceries away I decided to make this Glowing Green Smoothie that I've been so anxious to try! I have to say, it is FABULOUS! It's very refreshing and light, and I'm already thinking of how great one of these will be after an early morning run!
Since I don't have a Vita Mix, I decided to make this in my food processor because it's much more powerful than the blender we have. It worked out great, and I'm starting to wonder if I even need a Vita Mix at all! All I did was start off with my greens and slowly added in all the other ingredients, and only added a touch of water as needed until everything was pretty well blended. Toward the end I finished adding the water.
I also took the blended mix and put it into a pitcher with some ice so it would be nice and cool. It was so tasty that I had a 2nd glass, and even Matt enjoyed it! I'm definitely looking forward to having this for breakfast all week!
Ingredients:
1 head romaine lettuce
Bunch of spinach
3-4 stalks of celery
1 apple (cored)
1 pear (cored)
1 banana
Juice of 1/2 lemon
Optional: cilantro and parsley
Tuesday, April 12, 2011
Minty Fresh Salad Dressing
I got the recipe for this dressing from The Beauty Detox Solution by Kimberly Snyder. The dressings were the main reason I bought the book, because they all sound fantastic! This was my first one, and I was very pleased with how tasty and refreshing it was!
1/2 medium cucumber, chopped
1/2 cup fresh mint leaves
1/4 cup fresh basil
2 tbs olive oil
1/4 tsp sea salt
1 tbs fresh lemon juice
Blend all the ingredients until smooth. I add a little more lemon juice and also half of an avocado (the other half I diced and put into the salad). I will definitely make this again!
Minty Fresh Salad Dressing pictured with Tempeh Banh Mi
1/2 medium cucumber, chopped
1/2 cup fresh mint leaves
1/4 cup fresh basil
2 tbs olive oil
1/4 tsp sea salt
1 tbs fresh lemon juice
Blend all the ingredients until smooth. I add a little more lemon juice and also half of an avocado (the other half I diced and put into the salad). I will definitely make this again!
Minty Fresh Salad Dressing pictured with Tempeh Banh Mi
Leggo My Mango
So, I am a bit sad. I've been eating a lot of mangoes lately and I had a reaction to them. My lips got really irritated and now they are dry. It finally occurred to me that it must be because of the mangoes because my lips and tongue tingle a little when I eat them. I love mangoes, so my heart started to break a little at this realization! I love the texture and the smooth sweetness of this tropical fruit!
Fortunately, it looks like I was just eating them improperly, so I thought it was worth sharing off the blog. I would just wash them and cut slices and bite the fruit off the skin, but apparently it's the skin that is causing my reaction. So I thought I would share this information just in case anyone else had the same problem. You can find out more information at http://www.allergy-details.com/allergy-c/mango-allergy/.
Fortunately, it looks like I was just eating them improperly, so I thought it was worth sharing off the blog. I would just wash them and cut slices and bite the fruit off the skin, but apparently it's the skin that is causing my reaction. So I thought I would share this information just in case anyone else had the same problem. You can find out more information at http://www.allergy-details.com/allergy-c/mango-allergy/.
Tuesday, March 22, 2011
Caribbean Jerk Wrap with Carrot Raisin Slaw
I got the idea for the Caribbean Jerk Wrap from Native Sun. When we shop there we always get one, and they are sooooo good! Fortunately, they have to list all the ingredients on the label, so they pretty much tell you how to make them!
I made this one just a little different because I had a recipe for the Carrot Raisin Slaw from the book Eat To Live (great read). After making the slaw I realized that it was similar to the ingredients inside the wrap, so I just used that. I made a TON of slaw, so it made sense!
To make the wrap, I seasoned a piece of tempeh with jerk seasoning and baked in the oven at 400 degrees for about 10-15 minutes. You can eat it raw, so I wasn't concerned with how long it cooked. I just left it there while I made the slaw. When I took it out, I decided to toss it in the food processor and added some more jerk seasoning, fresh juice from an orange, and some hoisin sauce. Hoisin sauce was NOT in the recipe, but molasses and brown sugar was and I thought Hoisin was a better and easier option.
The Carrot Raisin slaw included shredded cabbage, shredded carrots, raisins, apple juice, mustard, lemon juice, and diced apples. The recipe also calls for a baked potato, but I didn't think it sounded good with the rest of the ingredients. Instead, I added some diced honey mango. We served it on the side and inside of the wrap.
So inside the wrap we had the jerk tempeh, the carrot raisin slaw, and some romaine lettuce. Matt said it was better than the one we got at the store. I'm not so sure. I'm pretty sure that Native Sun marinated the tempeh before baking, but I didn't plan ahead. I had some leftovers for lunch today. Definitely going to make this one again! And this was our first time making something with tempeh, which I am not a huge fan of! Yum!
I made this one just a little different because I had a recipe for the Carrot Raisin Slaw from the book Eat To Live (great read). After making the slaw I realized that it was similar to the ingredients inside the wrap, so I just used that. I made a TON of slaw, so it made sense!
To make the wrap, I seasoned a piece of tempeh with jerk seasoning and baked in the oven at 400 degrees for about 10-15 minutes. You can eat it raw, so I wasn't concerned with how long it cooked. I just left it there while I made the slaw. When I took it out, I decided to toss it in the food processor and added some more jerk seasoning, fresh juice from an orange, and some hoisin sauce. Hoisin sauce was NOT in the recipe, but molasses and brown sugar was and I thought Hoisin was a better and easier option.
The Carrot Raisin slaw included shredded cabbage, shredded carrots, raisins, apple juice, mustard, lemon juice, and diced apples. The recipe also calls for a baked potato, but I didn't think it sounded good with the rest of the ingredients. Instead, I added some diced honey mango. We served it on the side and inside of the wrap.
So inside the wrap we had the jerk tempeh, the carrot raisin slaw, and some romaine lettuce. Matt said it was better than the one we got at the store. I'm not so sure. I'm pretty sure that Native Sun marinated the tempeh before baking, but I didn't plan ahead. I had some leftovers for lunch today. Definitely going to make this one again! And this was our first time making something with tempeh, which I am not a huge fan of! Yum!
Friday, March 18, 2011
Insalata Caprese
This is one of my favorite salads to make. It's pretty and sooooo tasty! But obviously we can't have mozzarella cheese right now, so I decided to make it with avocado. It has a close texture to fresh mozzarella and also tastes great with balsamic vinegar (I guess that makes this recipe bi-winning!).
You can make this salad a number of ways, but my favorite is to layer it with a slice of tomato, a piece of avocado, and a piece of basil. Drizzle olive oil and balsamic vinegar and grind some fresh salt and pepper over the top and enjoy! Make sure to get one piece of each element in every bite.
Ahhh... I'm not sure there is anything better than fresh basil! : D
You can make this salad a number of ways, but my favorite is to layer it with a slice of tomato, a piece of avocado, and a piece of basil. Drizzle olive oil and balsamic vinegar and grind some fresh salt and pepper over the top and enjoy! Make sure to get one piece of each element in every bite.
Ahhh... I'm not sure there is anything better than fresh basil! : D
Zucchini Wraps
I made some zucchini wraps yesterday for lunch. They took a lot of work, but they sure were cute and a nice and light snack. I got the idea from a recipe, but the recipe was just NASTY. The filling was mushrooms and onions with soy sauce and apple cider vinegar. I had some reservations at the thought of those flavors all together, and sadly it was even worse than I imagined! So... I decided to go with some things that I knew would taste good. I filled the zucchini with some alfalfa sprouts, two little strips of zucchini (because I had some left over), two leaves of baby spinach, and a little piece of mushroom. They were wrapped with a string of carrot.
In order to make these wraps, you need to use a mandolin slicer and cut long strips of the zucchini. Then julienne the carrot for the "ties." Then lay everything out on a plate (or paper towel) and lightly salt it. Set aside for a while, and then pat everything dry. The salt will make the zucchini and carrot flexible for rolling/tying.
The recipe also had a ginger dipping sauce, which included sun dried tomatoes. I started off with the sun dried tomatoes, and then I decided not to ruin them by following the rest of the recipe. Sun dried tomatoes and ginger... not so sure about that one and my instincts were right the first time. So I added some basil, garlic cloves, olive oil, water, and a little sea salt to come up with a nice puree. We spread it on top of the little wraps, and Matt loved it!
I decided to make more for dinner since we had a ton of the sun dried tomato puree left. Instead of the carrot (which was a pain to use) I tried using strips of green onion. They were easier to tie, but they liked to come undone. So carrot is definitely the better thing to use. You just need to be patient. This time I only put mushroom and spinach inside. It was just okay. I found another recipe in one of my new vegan cookbooks that looks promising, so I'll give it another shot. They really are cute! Now if they could just taste good enough to be worth the effort...
In order to make these wraps, you need to use a mandolin slicer and cut long strips of the zucchini. Then julienne the carrot for the "ties." Then lay everything out on a plate (or paper towel) and lightly salt it. Set aside for a while, and then pat everything dry. The salt will make the zucchini and carrot flexible for rolling/tying.
The recipe also had a ginger dipping sauce, which included sun dried tomatoes. I started off with the sun dried tomatoes, and then I decided not to ruin them by following the rest of the recipe. Sun dried tomatoes and ginger... not so sure about that one and my instincts were right the first time. So I added some basil, garlic cloves, olive oil, water, and a little sea salt to come up with a nice puree. We spread it on top of the little wraps, and Matt loved it!
I decided to make more for dinner since we had a ton of the sun dried tomato puree left. Instead of the carrot (which was a pain to use) I tried using strips of green onion. They were easier to tie, but they liked to come undone. So carrot is definitely the better thing to use. You just need to be patient. This time I only put mushroom and spinach inside. It was just okay. I found another recipe in one of my new vegan cookbooks that looks promising, so I'll give it another shot. They really are cute! Now if they could just taste good enough to be worth the effort...
Raw Vegan Key Lime Pie
I thought the Raw Vegan Cheesecake was good, but this Key Lime Pie recipe is way better! And I'm actually not a big fan of key lime pie!
Some notes about the recipe. I didn't have any almonds, so I used raw cashews and some peanuts for the crust. I also didn't have raisins (why would I? They are gross!). The crust is still awesome! I'm not sure you can mess this up.
Unless... you don't taste the filling before you put it in the pie. Ours was WAY too tart. I mean pucker your lips and squint your eyes tart! I added some raw honey, but it didn't do the trick and I only had a little left, so I resorted to using a bit of Splenda (bad, I know). But... I saved the pie!
For the "frosting," I used almond milk instead of water and dates instead of honey. I topped the entire pie with some shredded coconut. Heaven in every bite! I'm seriously in love! And I'm beyond excited about it having avocado in it. I just think it's brilliant! This was yet another Raw Guru recipe. I love that site!
Crust:
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice
Filling:
2 big avocados or 3 small ones
juice of 4 limes or 7 keylimes
zest of the limes/keylimes
1/2 cup cashew nuts
Frosting:
1/2 cup almond milk or water
1 cup mac nuts
1/4 cup Cashews
1 vanilla bean scraped (optional)
3 tbs honey or 7-10 dates
Garnish:
Crushed pistachios
lemon wedges
Methods/steps
Preparing crust:
Process all ingredients until crumbly and soft. Press into a 10 inch springform pan and chill
Preparing filling:
Either blend everything in blender until thick and creamy or put through juicer (ie: champion, greenpower)
Preparing frosting:
Put everything in a clean blender and whip it up until nice and smooth. No lumps please.
Assembly:
Take out the chilled crust. spoon the filling on top. Smooth it out with a spatula or spoon. Let chill for 1 hour. Take it out and then pipe or spoon the frosting on top. Garnish with lemon/lime wedges and chopped pistachios. Put in the fridge/freezer for another hour to set and enjoy.
Some notes about the recipe. I didn't have any almonds, so I used raw cashews and some peanuts for the crust. I also didn't have raisins (why would I? They are gross!). The crust is still awesome! I'm not sure you can mess this up.
Unless... you don't taste the filling before you put it in the pie. Ours was WAY too tart. I mean pucker your lips and squint your eyes tart! I added some raw honey, but it didn't do the trick and I only had a little left, so I resorted to using a bit of Splenda (bad, I know). But... I saved the pie!
For the "frosting," I used almond milk instead of water and dates instead of honey. I topped the entire pie with some shredded coconut. Heaven in every bite! I'm seriously in love! And I'm beyond excited about it having avocado in it. I just think it's brilliant! This was yet another Raw Guru recipe. I love that site!
Crust:
1 cup almonds
2 cups walnuts
1 cup dates
1/3 cup raisons
2 tbs. orange juice
Filling:
2 big avocados or 3 small ones
juice of 4 limes or 7 keylimes
zest of the limes/keylimes
1/2 cup cashew nuts
Frosting:
1/2 cup almond milk or water
1 cup mac nuts
1/4 cup Cashews
1 vanilla bean scraped (optional)
3 tbs honey or 7-10 dates
Garnish:
Crushed pistachios
lemon wedges
Methods/steps
Preparing crust:
Process all ingredients until crumbly and soft. Press into a 10 inch springform pan and chill
Preparing filling:
Either blend everything in blender until thick and creamy or put through juicer (ie: champion, greenpower)
Preparing frosting:
Put everything in a clean blender and whip it up until nice and smooth. No lumps please.
Assembly:
Take out the chilled crust. spoon the filling on top. Smooth it out with a spatula or spoon. Let chill for 1 hour. Take it out and then pipe or spoon the frosting on top. Garnish with lemon/lime wedges and chopped pistachios. Put in the fridge/freezer for another hour to set and enjoy.
Wednesday, March 16, 2011
Baja Taco Wraps
After two night of Thai-inspired dishes that were on the sweet side, I was excited to have something savory. Baja Tacos totally hit the spot! They were infused with garlic and cilantro flavor for the "cheese," and smoky flavor for the "meat." I will absolutely be making these again!
Some notes... next time I would leave out the cilantro from the "cheese" part. I love cilantro, but I tasted the mixture before adding it and I think it was better. Maybe I would just garnish the tacos with cilantro next time. Also, I added in some mushrooms just for some added nutrition. It seems like ALL of our raw recipes this week are nothing but nuts! I also used a southwestern pepper spice that I picked up the other day in the "meat" part. Really, you can't mess these up!
I apologize about the presentation. It was an afterthought, and by then I had already plopped most of the stuff on there. So it's not pretty, but I promise it is yummy! : )
This recipe comes from the "We Like It Raw" site. It's a recipe by Ani Phyo, and she's pretty amazing! If you visit her site you can find more of her videos and recipes.
Taco "Meat"
1 cup almonds
1 tblsp olive oil
1 1/2 tsp cumin
1 1/2 tsp ground coriander
1/8 tsp sea salt
"Cheese" Spread
1 1/2 tsp garlic
1/2 tsp salt
1 cup cashews
2 tblsp lemon juice (about 1 lemon)
1/2 cup packed cilantro leaves
1/4 cup water, as needed
Top with slices of avocado and tomato (or whatever you prefer).
Some notes... next time I would leave out the cilantro from the "cheese" part. I love cilantro, but I tasted the mixture before adding it and I think it was better. Maybe I would just garnish the tacos with cilantro next time. Also, I added in some mushrooms just for some added nutrition. It seems like ALL of our raw recipes this week are nothing but nuts! I also used a southwestern pepper spice that I picked up the other day in the "meat" part. Really, you can't mess these up!
I apologize about the presentation. It was an afterthought, and by then I had already plopped most of the stuff on there. So it's not pretty, but I promise it is yummy! : )
This recipe comes from the "We Like It Raw" site. It's a recipe by Ani Phyo, and she's pretty amazing! If you visit her site you can find more of her videos and recipes.
Taco "Meat"
1 cup almonds
1 tblsp olive oil
1 1/2 tsp cumin
1 1/2 tsp ground coriander
1/8 tsp sea salt
"Cheese" Spread
1 1/2 tsp garlic
1/2 tsp salt
1 cup cashews
2 tblsp lemon juice (about 1 lemon)
1/2 cup packed cilantro leaves
1/4 cup water, as needed
Top with slices of avocado and tomato (or whatever you prefer).
Tuesday, March 15, 2011
Raw Pad Thai Salad and Spicy Thai Vegetable Wraps
It only took me one day of eating raw to realize that I needed a BIGGER food processor! So I went out today and bought one, and as I was out and about I also discovered a great little store in Avondale called Green Man Gourmet. They have a great selection of spices!
As I was getting ready to make dinner, I decided to skip ahead to two Thai-inspired recipes that I had planned for later this week. First, I started by making the Spicy Thai Vegetable Wraps that I found on Raw Guru. They weren't very spicy, so next time I may kick up the heat a notch or two. But, regardless, they were amazing! I've never been a fan of collards, but the raw collard leave was a perfect wrap. The soft mango slices inside the wrap mixed with the salty crunch of the raw cashews made things interesting. I was never sure what kind of bite I was going to get!
Next, Matt helped make the raw pad Thai salad that I found on About.com, which was very refreshing. I think next time I'd also like to add a little kick to this one. A little bit of the salad and one wrap and I was full! We have tons of stuff left over, so we'll be making more tomorrow night! Yummy!
Easy Raw Pad Thai Salad Recipe
2 zucchinis, sliced into strips with a vegetable peeler
2 large handfuls of bean sprouts, approx 2 cups
3/4 cup chopped nuts (use almonds, peanuts or cashews)
1 red or yellow bell pepper, sliced into strips
4 green onions, diced
1/2 cup fresh chopped cilantro
juice from one lime
1 tablespoon raw, cold-pressed olive oil
1/4 tsp sea salt
Preparation:
Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!
Spicy Thai Vegetable Wraps
1/2 cup chopped raw Cashews (dehydrated, if preferred)
1 tablespoon sesame oil
1/2 teaspoon sea salt
1/4 cup maple syrup
1/2 cup lemon juice
2 tablespoons chopped ginger
1 tablespoon chipped red chile, seeds included
1 1/2 tablespoons nama shoyu
1 cup raw almond butter
1/2 head savoy cabbage, shredded
6 very large collard green leaves
1 large carrot, cut into matchstick-size pieces
1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick
2 cups bean sprouts
1 handful cilantro leaves
1 handful torn basil leaves
1/2 handful mint leaves (torn or cut if leaves are large)
The site also includes a Tahini dipping sauce, but honestly I don't think the wraps need a dipping sauce. They are packed with sweet, salty, and spicy flavor already!
As I was getting ready to make dinner, I decided to skip ahead to two Thai-inspired recipes that I had planned for later this week. First, I started by making the Spicy Thai Vegetable Wraps that I found on Raw Guru. They weren't very spicy, so next time I may kick up the heat a notch or two. But, regardless, they were amazing! I've never been a fan of collards, but the raw collard leave was a perfect wrap. The soft mango slices inside the wrap mixed with the salty crunch of the raw cashews made things interesting. I was never sure what kind of bite I was going to get!
Next, Matt helped make the raw pad Thai salad that I found on About.com, which was very refreshing. I think next time I'd also like to add a little kick to this one. A little bit of the salad and one wrap and I was full! We have tons of stuff left over, so we'll be making more tomorrow night! Yummy!
Easy Raw Pad Thai Salad Recipe
2 zucchinis, sliced into strips with a vegetable peeler
2 large handfuls of bean sprouts, approx 2 cups
3/4 cup chopped nuts (use almonds, peanuts or cashews)
1 red or yellow bell pepper, sliced into strips
4 green onions, diced
1/2 cup fresh chopped cilantro
juice from one lime
1 tablespoon raw, cold-pressed olive oil
1/4 tsp sea salt
Preparation:
Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!
Spicy Thai Vegetable Wraps
1/2 cup chopped raw Cashews (dehydrated, if preferred)
1 tablespoon sesame oil
1/2 teaspoon sea salt
1/4 cup maple syrup
1/2 cup lemon juice
2 tablespoons chopped ginger
1 tablespoon chipped red chile, seeds included
1 1/2 tablespoons nama shoyu
1 cup raw almond butter
1/2 head savoy cabbage, shredded
6 very large collard green leaves
1 large carrot, cut into matchstick-size pieces
1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick
2 cups bean sprouts
1 handful cilantro leaves
1 handful torn basil leaves
1/2 handful mint leaves (torn or cut if leaves are large)
The site also includes a Tahini dipping sauce, but honestly I don't think the wraps need a dipping sauce. They are packed with sweet, salty, and spicy flavor already!
Monday, March 14, 2011
Falafel Salad
Since we had a ton of falafel left over from last night, I thought I would make a nice salad with Tahini dressing to go with some of the falafel for lunch today. It was delicious, but I can't even finish the whole salad. The falafel are so filling!
Sunday, March 13, 2011
Raw Vegan Cheesecake
Up til now, we've only been having fresh fruit for dessert. But to make the challenge of going raw for one week even "sweeter," I decided to try out some recipes for raw desserts. I think I now have my hubby sold on the idea of raw foods!
This recipes was so easy to make! It took a little time, but it was well worth it. My hubby and I both had a second slice of it tonight! I found this recipe on the Gone Raw website and I knew I HAD to make it this week! I may just have to make it EVERY week! Try it... you won't be disappointed!!
Raw Vegan Cheesecake
In this raw food cheesecake, dried coconut is used as the bottom layer (to replace the crumbled graham crackers), macadamia nuts are used for the bulk of the "crust" layer, and cashews make up most of the "cheese" portion.
Ingredients:
Bottom Layer Ingredients:
1/4 cup of dried coconut
Crust Ingredients:
1 1/2 cups of raw macadamia nuts
1/2 cup of dates
1 pinch of sea salt (optional)
Raw Cashew Cheesecake Filling Ingredients:
3 cups of cashews
3/4 cup of lemon juice
3/4 cup of raw honey (or other raw sweetener)
3/4 cup of coconut oil
1 tablespoon of vanilla
Sauce Ingredients:
2 cups frozen mixed berries (or any frozen fruit)
1/2 cup of dates
Preparation:
Directions:
1. Sprinkle coconut on the bottom of cheesecake pan (or any glass 'baking' dish).
2. Blend crust ingredients (you'll see when it starts to get 'crusty') in food processor and spread on top of coconut layer.
3. Blend filling ingredients in food processor and then spread on top of crust layer.
4. Cool in fridge or freezer to firm up a bit. It took about 45 minutes in the freezer when I prepared it.
5. Blend sauce ingredients in food processor and then spread on top of cheesecake layer.
This recipes was so easy to make! It took a little time, but it was well worth it. My hubby and I both had a second slice of it tonight! I found this recipe on the Gone Raw website and I knew I HAD to make it this week! I may just have to make it EVERY week! Try it... you won't be disappointed!!
Raw Vegan Cheesecake
In this raw food cheesecake, dried coconut is used as the bottom layer (to replace the crumbled graham crackers), macadamia nuts are used for the bulk of the "crust" layer, and cashews make up most of the "cheese" portion.
Ingredients:
Bottom Layer Ingredients:
1/4 cup of dried coconut
Crust Ingredients:
1 1/2 cups of raw macadamia nuts
1/2 cup of dates
1 pinch of sea salt (optional)
Raw Cashew Cheesecake Filling Ingredients:
3 cups of cashews
3/4 cup of lemon juice
3/4 cup of raw honey (or other raw sweetener)
3/4 cup of coconut oil
1 tablespoon of vanilla
Sauce Ingredients:
2 cups frozen mixed berries (or any frozen fruit)
1/2 cup of dates
Preparation:
Directions:
1. Sprinkle coconut on the bottom of cheesecake pan (or any glass 'baking' dish).
2. Blend crust ingredients (you'll see when it starts to get 'crusty') in food processor and spread on top of coconut layer.
3. Blend filling ingredients in food processor and then spread on top of crust layer.
4. Cool in fridge or freezer to firm up a bit. It took about 45 minutes in the freezer when I prepared it.
5. Blend sauce ingredients in food processor and then spread on top of cheesecake layer.
Raw Falafel and Tabouleh
We started off our raw challenge with something we are very familiar with - falafel and tabouleh! They're both great vegetarian items, but falafel is fried and tabouleh has cous cous in it, so this was our first time trying it RAW!
I wasn't sure what to expect. I saw comments that it's really better than the "cooked" versions, and it took a lot of prep work to make these. Plus the recipes yielded A LOT of food! With so many leftovers, it would have been bad if we didn't like it!
Fortunately, we loved it! Matt said the tabouleh was his favorite, and I really enjoyed the falafel. I would definitely say it had more flavor than regular falafel. You could really taste the ingredients since it wasn't fried. The tabouleh was really interesting because the recipe used cauliflower instead of cous cous. And though I looooove cous cous (and hate cauliflower!), I really didn't miss it in this recipe!
I found both recipes on the Raw Guru website. It's a fantastic resource, though for this recipe it didn't really share any directions. I took all of the ingredients for the falafel and put it in the food processor. Then I formed meatball sized balls and put them in the fridge. For the tabouleh, I put the cauliflower and cilantro in the food processors, but everything else I diced by hand. I would suggest cutting the recipe in half unless you are going to a potluck or family reunion. It's a ton of food!
Falafel
2 portobello mushroom caps - cubed
2 medium carrots - peeled and sliced
1/2 small onion - diced
1 garlic clove - sliced
3 tablespoons olive oil
1 teaspoon sea salt
1 cup raw pistachios
3/4 cup raw almonds
3/4 cup sunflower seeds - soaked for at least 30 minutes
1/4 cup chopped parsley or cilantro
3/4 teaspoon ground cumin
1 teaspoon fresh lemon juice
freshly ground black pepper
1/2 cup ground flax seeds
1/4 cup sesame seeds
Tabouleh
1 large cauliflower head - florets only
3 cups cucumber - peeled, seeded, and finely diced
3 cups chopped parsley or cilantro
3 cups tomato - seeded and diced
1/3 cup scallions - thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon sea salt
freshly ground black pepper
Tahini sauce (we dipped our falafel in this sauce)
1 cup raw Sesame Tahini
1 cup water
1 tablespoon olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon sea salt
I wasn't sure what to expect. I saw comments that it's really better than the "cooked" versions, and it took a lot of prep work to make these. Plus the recipes yielded A LOT of food! With so many leftovers, it would have been bad if we didn't like it!
Fortunately, we loved it! Matt said the tabouleh was his favorite, and I really enjoyed the falafel. I would definitely say it had more flavor than regular falafel. You could really taste the ingredients since it wasn't fried. The tabouleh was really interesting because the recipe used cauliflower instead of cous cous. And though I looooove cous cous (and hate cauliflower!), I really didn't miss it in this recipe!
I found both recipes on the Raw Guru website. It's a fantastic resource, though for this recipe it didn't really share any directions. I took all of the ingredients for the falafel and put it in the food processor. Then I formed meatball sized balls and put them in the fridge. For the tabouleh, I put the cauliflower and cilantro in the food processors, but everything else I diced by hand. I would suggest cutting the recipe in half unless you are going to a potluck or family reunion. It's a ton of food!
Falafel
2 portobello mushroom caps - cubed
2 medium carrots - peeled and sliced
1/2 small onion - diced
1 garlic clove - sliced
3 tablespoons olive oil
1 teaspoon sea salt
1 cup raw pistachios
3/4 cup raw almonds
3/4 cup sunflower seeds - soaked for at least 30 minutes
1/4 cup chopped parsley or cilantro
3/4 teaspoon ground cumin
1 teaspoon fresh lemon juice
freshly ground black pepper
1/2 cup ground flax seeds
1/4 cup sesame seeds
Tabouleh
1 large cauliflower head - florets only
3 cups cucumber - peeled, seeded, and finely diced
3 cups chopped parsley or cilantro
3 cups tomato - seeded and diced
1/3 cup scallions - thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon sea salt
freshly ground black pepper
Tahini sauce (we dipped our falafel in this sauce)
1 cup raw Sesame Tahini
1 cup water
1 tablespoon olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon sea salt
Raw Week
Matt and I are so pumped up about our challenge for Week 3 of our fast! When we decided to do the fast, we knew that being vegan for a month (longer for me) wouldn't be so bad. We cook a lot of vegetarian dishes anyway, so we just had to cut out a few more things. So to really push ourselves, we said we would make Week 3 a raw week!
I was so worried about it because we haven't really done this before. And raw recipes aren't that easy. A lot of them have things that I can't pronounce or have even heard of. Fortunately, that helped me eliminate a lot of recipes. I found a few recipes for this week's dinners, and I am so excited about it that I said "Hey, let's start it a day early!"
We hit the farmer's market to get as much off our grocery list as we could. We found most of our ingredients there:
8 zucchini
4 Asian pears
5 avocados
12 limes
10 lemons
1 bag of yellow onions
2 bags of bean sprouts
1 cabbage
10 oranges
1 cauliflower
8 apples
2 containers of blackberries
1 huge piece of ginger (and that was a SMALL one)
5 tomatoes
6 Roma tomatoes
1 huge bag of romaine hears
1 bag of Bosc pears
2 bunches of green onion
1 container of baby spinach
8 cucumbers
2 bunches of cilantro
2 packs of mushrooms
1 pack of baby bella mushrooms
and 12 pints of strawberries
This massive pile of fresh deliciousness only cost us $58! It would have been twice as much if we had gone to Publix.
So we're getting ready for our first night of our raw week, and I've already made a gorgeous vegan raw cheesecake for dessert. I've been tasting some of the ingredients along the way, and I know it's going to rock! I will definitely post some pics and the recipe and report on how it turns out! : )
I was so worried about it because we haven't really done this before. And raw recipes aren't that easy. A lot of them have things that I can't pronounce or have even heard of. Fortunately, that helped me eliminate a lot of recipes. I found a few recipes for this week's dinners, and I am so excited about it that I said "Hey, let's start it a day early!"
We hit the farmer's market to get as much off our grocery list as we could. We found most of our ingredients there:
8 zucchini
4 Asian pears
5 avocados
12 limes
10 lemons
1 bag of yellow onions
2 bags of bean sprouts
1 cabbage
10 oranges
1 cauliflower
8 apples
2 containers of blackberries
1 huge piece of ginger (and that was a SMALL one)
5 tomatoes
6 Roma tomatoes
1 huge bag of romaine hears
1 bag of Bosc pears
2 bunches of green onion
1 container of baby spinach
8 cucumbers
2 bunches of cilantro
2 packs of mushrooms
1 pack of baby bella mushrooms
and 12 pints of strawberries
This massive pile of fresh deliciousness only cost us $58! It would have been twice as much if we had gone to Publix.
So we're getting ready for our first night of our raw week, and I've already made a gorgeous vegan raw cheesecake for dessert. I've been tasting some of the ingredients along the way, and I know it's going to rock! I will definitely post some pics and the recipe and report on how it turns out! : )
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