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Brooklyn, New York, United States


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Sunday, August 5, 2012

Juiced-Ten Days of Juice (Raw)

Carrot, mango and ginger

 Cantaloupe, strawberries,
orange and lime 

Cucumber, lime and apple 

Carrots, beets,
ginger root
and lime

 Mango, orange and lime

Tomato, carrot, kale,
beet, parsley, lemon,
lime and cucumber

Beet greens,Carrot,
ginger and lemon

Romaine lettuce, tomato,
cucumber, beet, celery,
kale, parsley and lemon

Strawberry, cucumber,
apple and lemon

 Mango, grapefruit,
orange, lemon
and strawberry


Carrot, ginger,
apple, lemon,
yellow bell pepper,
 cucumber and  kale

Beet, carrot, kale,
red pepper,
lemon, parsley
and celery

Apple, orange,
 lemon and parsley

Tomato, beet,
cucumber, kale,
apple and lemon

Kale, tomato, 
parsley,beet greens
celery, cucumber, 
zucchini, beet, 
 red bell pepper,
  lime, and carrot  

Strawberry, apple,
orange, zucchini
and lemon 

Pink Grapefruit, orange,
lemon and parsley

Yellow summer squash,
orange bell pepper,
carrot, tomato
 and parsley

Thursday, July 19, 2012

Raw Chickpea Hummus (Raw)

*Lemon garlic  *Yellow Bell Pepper  *Cilantro


  • 1 and 1/2 cup dried chickpeas(soaked overnight)
  • juice of 3 juicy lemons
  • himalayan pink salt
  • cold pressed extra virgin olive oil
  • 1 bunch cilantro leaves
  • 1 yellow bell pepper
  • 1 cup raw sesame tahini

preparation steps:

1. soak chickpeas in water for at least 24 hours

2. rinse chickpeas well and drain

3. add garlic to a food processor-while running-and process until minced fine

4. add soaked, rinsed chickpeas, sesame tahini, lemon juice and salt and pulse until smooth

5. add olive oil in a slow stream - while processor is running and process until smooth

6. place 1/3 of "raw"mmus in a serving bowl and drizzle with extra virgin olive oil, sprinkle with paprika and garnish with kalamata olives

7. remove another third of "raw" muss and set aside

8. add one chopped orange bell pepper to the remaining 1/3 of "raw"mmus in the processor and pulse until yellow pepper is well incorporated

9. remove yellow pepper "raw"mmus from processor, place in serving bowl and drizzle wit extra virgin olive oil garnish with capers

10. place 1/3 of "raw"mmus that has been set aside, back into food processor with cilantro (save a few leaves for garnish) and pulse until cilantro is well incorporated

11. place cilantro "raw"mmus in serving bowl and garnish with cilantro leaves

Monday, July 9, 2012

Salad Niçoise (Raw)

Salad Nice"Raw"Niçoise

ingredients for salad:
(serves two)

  • 1 head romaine lettuce washed, dried, and cut into bite sized pieces
  • 1 cup raw tu"not"
  • 20 kalamata olives, pitted
  • 2 small tomato, sliced in wedges
  • 1 small red onion, sliced thin
  • 1 cucumber, diced

ingredients for vinaigrette:

  • 1/2 cup bragg's apple cider vinegar
  • 1/4 tsp himalayan pink salt
  • 1 heaping tbsp good dijon mustard
  • 1/4 cup cold pressed extra virgin olive oil

preparation steps:

1. vinaigrette: place vinegar and salt in mixing bowl and whisk until salt dissolves and add mustard and whisk together while adding olive oil in steady stream - set aside

2. assembly: place large mound of lettuce mixed with sliced onion in the center of each plate and add half of the raw tu"not" to one corner of each plate, and in the other three corners place olives, cucumber and tomato slices

3. drizzle vinaigrette over all and sprinkle with fresh-cracked black pepper   

Sunday, July 8, 2012

Collard Raps with Curry Dip (Raw)

Collard W'raw'ps with Curry Dip


preparation steps:

1. remove stems from center of collard green leaves

2. fill leaves with "couscous", pepper slices, scallion slices and cucumber slices and roll

3. dip into curry dip

St"raw"berry Cheesecake (Raw)

St"raw"berry Cheesecake

ingredients for crust:

  • 1/2 c raw almonds
  • 1/2 c raw macadamia nuts
  • 1 c medjool dates (pitted)
  • 1/4 t himalayan pink salt 

ingredients for filling:

  • 2 c raw cashews (soaked overnight)
  • 1/2 c raw agave syrup
  • 1/4 c water
  • juice from 1 fresh lime
  • seeds scraped from 1 vanilla bean
  • 3 c fresh strawberries, hulled and cut into halves (reserve some for garnishing)
  • 3/4 c coconut oil

 ingredients for whipped "cream":

  • 1/2 c raw cashews (soaked overnight)
  • 1/4 c water
  • 2 T raw agave syrup 
  • seeds scraped from 1 vanilla bean
  • 1/4 c coconut oil

preparation steps:

 1. crust:  place crust ingredients into a food processor fitted with an S blade and pulse until finely ground and dough sticks together when pressed between fingers. press dough firmly into the bottom of a spring-form pan and set aside

2. st"raw"berry filling: place cashews in a food processor and pulse until crumbled. add agave syrup, water, lime juice, and vanilla and process until smooth-scraping down sides of bowl with rubber spatula often. add strawberries and while processor is running until strawberries are well incorporated - with processor running, add the coconut oil in a slow steady stream.

3. pour filling mixture on top of crust. cover with plastic wrap  and let set in refrigerator over night-be patient this will set given time

4. whipped "cream":  place cashews in a food processor and pulse until crumbled. add agave syrup, water, and vanilla and process until smooth. add coconut oil in a slow steady stream with processor running - place in refrigerator overnight to set.

5. serve each slice with a dollop of whipped 'cream and a fresh strawberry or two, or three, or...

Raw Cauliflower Couscous with Madras Curry Sauce (Raw)

Raw Cauliflower "Couscous"
with Raw Madras Curry Sauce

ingredients for cauliflower "couscous":

  • 1 head cauliflower
  • 2 tsp cumin
  • 1 tsp cinnamon
  • tiny pinch himalayan pink salt

ingredients for madras curry sauce:

  • 1 or 2 cloves garlic
  • 1 zucchini, cut into chunks
  • 1 tbsp raw agave syrup
  • 2 tbsp madras curry powder
  • 1/2 cup cilantro leaves
  • 1 tbsp coconut oil 
  • tiny pinch himalayan salt

  • cilantro leaves
  • sliced almonds
  • sliced scallions
  • raisins

preparation steps:

1. place cauliflower florets, cumin, cinnamon and salt in a food processor fitted with an S blade and process until cauliflower is of the same consistency as couscous

2. place all curry sauce ingredients in a food processor fitted with an S blade and process until smooth and creamy

3. serve "couscous' with sauce and garnishes accompanied with  avocado and tomato slices

Saturday, July 7, 2012

Breakfast G(raw)nola

Breakfast G(raw)nola


  • 3 or 4 pitted dates
  • 1 cup raw walnuts
  • 1 cup raw almonds
  • 1 cup raw brazil nuts
  • 1/2 cup raw macadamia nuts
  • 1 cup raw sunflower seeds
  • 1 cup raw brazil nuts
  • 1/8 cup golden flax seeds
  • 1/8 cup hemp seeds
  • 1/2 cup sun-dried raisins
  • 1/2 cup dried coconut flakes

preparation steps:

1. place dates, brazil nuts, walnuts, macadamia nuts and almonds in a food processor fitted with an S blade and process to desired consistency - I like mine kind of chunky

2. remove to a storage container  and mix in the rest of the ingredients - store in refrigerator for up to one week

3. serve with a drizzle of raw agave syrup, homemade almond milk (recipe to follow) and sliced fruit - shown in picture with banana and blueberries

Sunday, July 1, 2012

Ber(raw)y Crisp

Ber(raw)y Crumble

ingredients for berry filling:

  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 2 tsp cinnamon
  • 1/4 cup raw honey (not a vegan food product-raw agave syrup may be substituted)
  • 1/4 cup coconut oil
  • 1 tiny pinch himalayan pink salt 

ingredients for crumble topping:

  • 2 cups walnuts
  • 4 medjool dates (pitted)
  • 2 tbsp ground flax seeds
  • 2 tsp cinnamon
  • tiny pinch himalayan pink salt
  • 1 tsp coconut oil 

preparation steps: 

1. slice half of the strawberries into thin slices,  place in bowl with half of the blueberries and half of the raspberries and  set aside

2. place the rest of the berries in a food processor fitted with an S blade with cinnamon, honey, salt and coconut oil and process until mixture is smooth

3.  place smooth berry mixture in bowl with berries that have been set aside and refrigerate to let filling set while making crumble

4. in food processor fitted with an S blade, process walnuts until crumbled and add dates, cinnamon, salt and coconut oil and pulse until mixture is well mixed but still crumbly

5. top berry filling with crumble mixture

Thursday, June 28, 2012

Zucchini Noodles with Cil"raw"nto Pesto Sauce

 Zucchini Noodles 
Cil"raw"nto Pesto Sauce

noodles ingredients:

  • zucchini (2 per person)
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 pinch himalayan pink salt

Cil"raw"nto pesto sauce ingrtedients:

  • 3 or 4 cloves garlic
  • 1 bunch cilantro (leaves and stems)
  • juice of 1 lemon
  • juice of 1 lime
  • 1/2 cup olive oil
  • 1/2 cup pine nuts
  • 1/2 cup nutritional yeast (optional, not a raw food product)
  • 1/4 tsp himalayan pink salt
  • cracked black pepper corns (to taste)


  • diced tomato (seeds removed)
  • fresh cilantro leaves

preparation steps:

1. spiral zucchini, drizzle with olive oil, lime juice, and salt - toss and set aside

2. add garlic to a running food processor fitted with an S blade and process until minced fine

3. add cilantro to food processor and pulse until rough chopped

4. add oil slowly while processor is running

5. add rest of pesto sauce ingredients to processor in order listed above, scraping side of processor bowl often

6. drain any excess liquid from spiraled zucchini noodles and serve pesto sauce over noodles

7. garnish with diced fresh tomato and cilantro leaves 

Wednesday, June 27, 2012

"Raw"some Taco Plate

"Raw"some Taco Plate

ingredients for taco nut "meat":

  • 1 or 2 garlic cloves
  • 1/4 cup fresh cilantro leaves
  • 1/2 small red onion 
  • 1 rib celery
  • 1 cup walnuts
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp cayenne
  • 1 tsp ground coriander seed
  • 1 tbsp cold pressed extra virgin olive oil
  • 1 tbsp fresh lime juice

ingredients for taco plate:

  • 2 leaves romaine lettuce
  • 1/2 red onion, diced
  • 1/2 avocado, sliced
  • 1 small tomato, diced
  • cilantro leaves and lime wedges for garnish

preparation steps:

1. place garlic in food processor (while running to mince fine) fitted with an S blade

2. add rest of nut "meat" ingredients one at a time in order listed above

3. fill lettuce boats with nut "meat" - you can also substitute yellow peppers instead of lettuce

4. garnish with diced red onion, sliced avocado, cilantro leaves and lime wedges

(Raw)diculously Delicious Chocolate Brownies (Raw)

(Raw)diculously Delicious Chocolate Brownies


  • 2 cups raw walnuts
  • 2 cups raw cacao
  • 2 cups medjool dates (pitted)
  • tiny pinch of himalayan pink salt
  • seeds from one fresh vanilla bean 

preparation steps:

1. place walnuts and tiny pinch of salt in a food processor fitted with an S blade 

2. process walnuts until fine and add cacao - process until blended well together

3. add pitted dates and vanilla and process until you have a smooth sticky dough

4. press dough firmly into a glass baking dish

5. place in freezer until ready to eat

6. cut into even squares

7. enjoy with a large glass of ice cold, homemade almond milk

Summer Squash Spaghetti with Marinara Sauce and Marinated Portobella Mushrooms (Raw)

Summer Squash Spaghetti with 
Mar(raw)nar(raw) Sauce 
 Ma(raw)nated Portobello Mushrooms

spaghetti ingredients:

  • 4 summer squash (2 medium squash per person) 
  • 1 tbsp cold pressed extra virgin olive oil
  • 1 tbsp fresh squeezed lemon juice



mar(raw)nar(raw) sauce ingredients :

  • 1 or 2 cloves garlic
  • 1 red bell pepper
  • 6 sundried tomatoes (bottled in extra virgin olive oil or if dried soaked in water)
  • 4 medium roma tomatoes 
  • 1 tsp cayenne (optional)
  • 2 tsp oregano
  • 1 tsp dried basil
  • 1 tsp crushed dried fennel seeds
  • 1 tsp garlic powder
  • 1/4 tsp himalayan pink salt
  • 2 tsp raw agave syrup
  • fresh cracked black pepper corns (to taste) 
  • 2 tbsp cold pressed extra  virgin olive oil 


  • 2 tbsp nutritional yeast (optional, not a raw food item)
  •  fresh basil leaves

marinated portobello mushrooms ingredients:

  • 4 large portobello mushroom caps
  • 1 or 2 cloves garlic minced fine
  • 1/4 cup balsamic vinegar
  • 1/4 cup organic maple syrup (not a raw food item, raw agave syrup can be substituted)
  • 1/4 cup cold pressed extra  virgin olive oil
  • 2 tbsp fresh squeezed lemon juice

preparation steps:

1. one day previous to meal: place portobello mushrooms and all other ma(raw)nated mushroom ingredients in a covered dish in refrigerator and let sit overnight - stir occasionally

2. just previous to meal: spiral summer squash-drizzle with olive oil and lemon, toss together and set aside

3. in a food processor fitted with an S blade add all sauce ingredients in the order listed above, process until consistency desired - I like my sauce slightly chunky 

4. drain excess liquid that may have formed in summer squash spaghetti and place on serving plates.

5. ladle sauce on top of spaghetti and garnish with chiffonaded fresh basil leaves and nutritional yeast 

6. slice ma(raw)nated  mushrooms and serve either on the side or directly on top of spaghetti


Friday, June 22, 2012

Tu(not) Salad (Raw)

Raw Tu(not) Salad


  • 1 cup sunflower seeds (soaked overnight)
  • 1 or 2 cloves garlic
  • 1 tbsp raw cider vinegar 
  • 1 tbsp lemon juice
  • 1/2 small red onion (diced small)
  • 1 or 2 ribs of celery (diced small)
  • 2 tbsp capers
  • 1 small pinch Himalayan pink salt
  • fresh ground black pepper (to taste

preparation Steps:

1. place garlic cloves in a food processor fitted with an S blade and process until garlic is minced fine

2. add sunflower seeds to food processor bowl and process until a smooth paste is formed-scraping sides of processor bowl often

  3. remove paste to a mixing bowl and add in the rest of the ingredients

4. serve as a sandwich, on lettuce boats with tomato slices,  sprouts, and chopped onion and cucumbers, or  with crudités and your favorite raw crackers


Coconut Almond Vanilla Macaroons (Raw)

Coconut Almond Vanilla


  • 1 cup almond flour
  • 1 cup dried coconut flakes
  • 1/4 cup coconut oil
  • 1 vanilla bean seeds (scraped from pod)
  • 1 tiny pinch Himalayan pink salt 
  • 2 tbsp raw agave syrup

preparation steps:

 1. place all ingredients in a food processor fitted with an S blade


2. process until dough sticks together when pinched between your fingers


3. roll dough into small balls and place in refrigerator for at least one hour to set