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Wednesday, April 23, 2014

Baby-Date-Snack-Cake (Raw)

Baby-Date-Snack-Cake (Raw)
  • 2 or 3 medjool dates, pitted
  • 8 or 9 raw cashews
  • 1 or 2 tbsp goji berries
preparation steps:
1. press dates into a flat circle
2. press cashews and goji berries into date
hint: you can use a metal ring form-press the cashews and goji berries into the ring first and press dates on top

Pad Thai (Raw)

Pad Thai (Raw)
  • 1/2 small red cabbage, sliced thin
  • 4-5 carrots, cut into thin matchsticks
  • 1 large or 2 small zucchini, cut into ribbons with peeler (save the center(s) for the sauce)
  • 1 bunch cilantro, stems removed
  • 6 scallions, cut into thin matchsticks
  • 1 red bell pepper, cut into thin matchsticks
  • chopped raw jungle peanuts (or any raw nut of choice)for sprinkling on top
sauce ingredients:
  • 2 medjool dates, pitted
  • leftover core(s) of zucchini(s)
  • 1 juicy lime, peeled
  • 1 orange, peeled and all seeds removed
  • 1 thumb fresh ginger root, peeled and chopped
  • 1/4 cup nama shoyu
  • 1/2 cup raw almond butter
  • 2-3 heaping tbsps raw tahini
  • 1 tbsp toasted sesame oil (not raw, can be omitted)
  • enough water to achieve desired consistency
preparation steps:
1. place all sauce ingredients into a high-powered blender and blend until sauce is creamy - adjust to taste and desired consistency
2. make zucchini ribbons by peeling long strips from zucchini into a large bowl until only about a 1 inch diameter core is left (core goes into the sauce) and slice all other vegetables accordingly and add to bowl
3. toss vegetables and cilantro leaves in sauce and serve with a sprinkling of chopped nuts

Friday, April 18, 2014

Strawberry Shortcake (Raw)

Strawberry Shortcake (Raw)
1/2 cup walnuts
1/2 cup pecans
1/4 cup dried unsweetened shredded coconut
1/2 cup medjool dates
1 pint strawberries, sliced
tiniest pinch of himalayan pink salt
preparation steps:
1. place nuts, dates, coconut, and salt in a food processor and process until crumbly and sticks together
2. press some of the crumbled mixture lightly into the bottom a pretty glass and layer glass with sliced strawberries and crumble mixture until desired fullness
3. top off with a dollop of coconut whipped cream

Coconut Whipped Cream
chill a can of unsweetened organic coconut milk, upside down in the refrigerator-chill for at least 24 hours-the longer the better-flip can to open and pour out all liquid, liquid will now be on the top (save liquid for smoothies), whip with electric hand mixer on high-when it starts to thicken add sweetener of choice and vanilla, to taste-this stores very well in the refrigerator-it just gets a bit thicker

Thursday, April 17, 2014

Asian Salad (High Raw)

 Asian Salad
  • 3-4 leaves romaine lettuce, cut into bite size pieces
  • 1/2 cucumber, sliced into thin half-moons
  • 8 cauliflower florets
  • 1/2 zucchini, shredded
  • 1-2 carrots,shredded
  • 6-8 grape or cherry tomatoes
  • 1/2 cup purple cabbage, shredded
  • 1 stalk celery, sliced very thin on the diagonal
  • 1 tbsp unsalted, raw cashews
  • 1 tbsp unsalted, roasted peanuts (omit to keep recipe raw)
  • 1/8 cup organic brown rice vinegar (use apple cider vinegar to keep recipe raw)
  • 1 tbsp toasted sesame oil (use untoasted sesame oil to keep recipe raw)
  • 1/8 tsp cayenne pepper (or to taste)
  • 1/8 cup nama shoyu
  • 1/2 inch piece of fresh ginger root, grated
  • splash of water
preparation steps:
1. prepare dressing by adding rice vinegar, nama shoyu, cayenne, water, ginger root and oil in a tightly lidded jar and shake well-set aside
2. place romaine in the bottom of a bowl
3. arrange other vegetables on top in sections
4. place nuts in center on top of salad
5. shake dressing again and toss with salad just before serving

Thai-Style Mock Duck

Thai-Style Mock Duck
  • 1 package seitan strips
  • 1-2 tbsps unbleached all-purpose flour
  • 3-4 tbsp coconut oil
  • 6-8 cloves garlic, minced fine
  • 1 inch piece of fresh ginger root, minced fine
  • 1 large yellow onion, sliced into half-moons
  • 1 pint mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1/2 zucchini, cut into bite sized rectangles
  • 2 carrots, sliced thin on the diagonal
  • 2 stalks celery, sliced thin on the diagonal
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 1/4 head purple cabbage, sliced thin
  • large handful of baby kale leaves, or any other greens
  • 1 cup green beans
  • 4 scallion, white and green parts sliced into 1 inch pieces
  • 1 tbsp cornstarch
  • 1/2 cup tamari
  • 1/4 cup white wine
  • juice of one lime
  • 1 heaping tbsp hoisin sauce
  • 1/4 cup water
  • 1 tbsp brown sugar
  • cayenne pepper, to taste
  • red pepper flakes, to taste
  • white pepper, to taste
  • 2 tbsp toasted sesame oil (to drizzle on last)
preparation steps:

1. remove seitan from its package and pour off some of the excess liquid-but still keep seitan wet
2. in a bowl or plastic bag, dredge seitan in flour-this should make an almost sticky batter on the seitan
3. to make sauce add to a large measuring cup, tamari, water, white wine, brown sugar, hoisin, cayenne pepper, red pepper flakes, white pepper, lime juice, and cornstarch and whisk well together and set aside
4. with hot wok on high heat add 1 or 2 tbsps of coconut oil-let oil get hot and toss floured seitan (separate pieces if stuck together) into hot wok-do not stir until crispy and brown on one side then flip over to crisp and brown other side-remove from wok and set aside
5. in hot wok, stir-fry all vegetables on high heat in hot coconut oil,  adding vegetables to wok in order of: onion, carrots, celery, then cauliflower, broccoli, mushrooms, then garlic, ginger root, red pepper, zucchini, green beans, purple cabbage, then white part of scallions, and  baby kale or other greens, then green parts of scallions-stir-fry vegetables in batches if your wok is small
6. when vegetables are just about desired tenderness, add sauce mixture and stir until sauce slightly thickens(add a little water if sauce is too thick)

7.remove vegetables from wok to large serving bowl and gently toss in cooked seitan

8. serve with hot rice and drizzle with toasted sesame oil


Tuesday, April 15, 2014

Ginger Pear Crisp (Raw)

Ginger Pear Crisp (Raw)
  • 2 ripe pears
  • fresh lemon juice
  • 1/2 cup walnuts
  • 1/2 cup medjool dates
  • 1/4 cup dried coconut
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 tiny pinch himalayan pink of salt
  • 1 small piece of fresh ginger, grated
preparation steps:
1. add walnuts, medjool dates, dried coconut, cinnamon, vanilla, and salt to the bowl of a food processor, and  process until crumbly and sticks together
2. slice pears very thinly with a mandolin and grate a bit of fresh ginger over pears-squeeze fresh lemon juice over to pears and ginger to keep from turning brown
3. place some of the crumble in the bottom of a pretty glass and layer pears and crumbles
4. serve chilled

Thursday, April 10, 2014

Matchstick Salad with Creamy Tahini Citrus Dressing (Raw)

Matchstick Salad
Creamy Tahini Citrus Dressing
ingredients for salad:
  • 3 medium carrots, cut into matchsticks
  • 1/2 red onion, sliced thin
  • 1 zucchini, cut into matchsticks
  • 1 small cabbage, shredded thin
  • 2 leaves Kale, sliced very thin
  • 1 red bell pepper, cut into matchsticks
  • 1 green bell pepper, cut into matchsticks
  • 3 scallions, sliced very thin
  • 2 stalks celery, sliced very thin
ingredients for dressing
  • 1/4 cup raw tahini
  • 1 lime peeled
  • 1 orange peeled
  • 1 clove garlic
  • tiny pinch himalayan pink salt
preparation steps for salad:
1. slice, matchstick, and shred vegetables accordingly (I used a mandolin) into a large bowl and toss with dressing
preparation steps for dressing:
1. toss al ingredients into a high-power blender and blend until smooth