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Brooklyn, New York, United States


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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