Cabbage ‘n’ Pear Salad with Walnut Crumble and Creamy French Dressing
Salad with homemade guacamole, salsa, sunflower seed “meat”, green onions, and cherry tomatoes.
Raw Lemon & Strawberry Cake
Crunchy, nutty and mild tasting crust with a tingly, lemony layer topped with a sweet strawberry blanket. I made this raw cake yesterday, and it was absolutely amazing! I found this recipe, created by Sarah from My New Roots, and I adjusted it a little bit.
It tasted so good I ate four slices in one go. My mother and my neighbors ate the rest of the cake. And I thought I was being gluttonous, haha!
It is the perfect raw cake for a summer evening, to share with loved ones. It is dense, filling, tasty and gorgeous to look at. Summer colors all over! I would say, get into the kitchen and start ‘baking’, and try to not eat too much of this velvety cake. :)
I don’t think I can type this fast enough! This might be the best ice cream I’ve had in a long while. I was almost persuaded (by my naughty mind) to spend money that I need to save to get dessert, but before giving into temptation I decided to make something at home. This was the result:
Carob Nanner Butter Ice cream
2 medium frozen bananas, cut in forths
1 tsp of raw almond butter
1 tsp of chunky raw peanut butter
1/4-1/2 tsp of carob chips
A pinch of vanilla (from the pod) or 2 drops of vanilla extract
Sprinkle of hemp seeds (optional)
Put all ingrediets in a food processor . It will be pretty loud but no worries! Process until the ingrediets have blended well and move around the blades with ease. Feel feel to switch up the ingrediets. I made a raw version, but you can use whatever you have on hand. If you’re low fat raw vegan take out one or all of the ‘butters’, and omit the hemp seeds. That being said, it’s okay to indulge sometimes. Enjoy!
Simple Instructions on Sprouting and Soaking Nuts and Seeds
If you’ve started reading raw cookbooks, you’ve probably noticed that soaking nuts and seeds is a pretty common practice!
The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors.
The purpose of these enzyme inhibitors is to protect the nut or seed until it has what it needs for growing.
Nature allowed the inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met.
In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight.
By soaking nuts and seeds, you release these toxic enzyme inhibitors AND increase the life and vitality contained within them!
The Benefits of Soaking Nuts and Seeds
Enzyme inhibitors get neutralized.
The amount of vitamins your body can absorb increases.
Gluten breaks down so digestion is much easier.
Phytic acid, which inhibits the absorption of vital minerals, is reduced.
Soaking times vary with the nut. Generally the more dense the nut, the longer the soaking time. Ideally, soaking should be done at room temperature.
Soaking Nuts and Seeds
Gather your raw, organic nuts or seeds.
Rinse them in purified or distilled water.
Place them in a glass or stainless steel bowl.
Cover with twice as much water as the nuts or seeds. (1 cup of nuts to 2 cups of water).
Cover the bowl with something breathable like a cloth towel.
Drain and rinse the nuts or seeds every 3 or 4 hours.
The soak water will contain the enzyme inhibitors which is very acidic to the body so make sure to rinse your nuts and seeds well.
Sprouting Nuts and Seeds
Follow the process above for soaking nuts and seeds.
Place the soaked and rinsed nuts or seeds in a sprouting jar. You can get this online or at a health food store.
Cover the jar with screening, cheesecloth, or sprouting lids.
Put the jar face down, at an angle in a low light place. A dish rack or a high rimmed bowl works well because it allows the excess water to drain out.
Rinse every 8 hours. To rinse: Fill jar with water. Shake vigorously. Drain. Repeat 2-3 times.
Make sure you drain the jar well. Seeds
that sit in water can spoil the whole jar!
Once sprouting begins, place in a sun lit area. Don’t place in direct sunlight though. Continue to rinse every 8 hours.
Let the sprouts grow for the suggested number of days.
After the final rinse, let the sprouts dry completely! They should be dry to the touch. This is very important! Refrigerated produce dies quickly.
The sprouts can then be stored in the refrigerator for up to 6 weeks.
I turned my parents deck into an edible garden! Romaine lettuce, Arugula, & Spinach for now. Also got a Goji berry bush (which looks dead now but is seasonal). I also recently planted carrots, tomatoes, & parsley. Here’s the transformation from the past six weeks! All organic vegan soil. Good compost + wormcastings + lots of love = happy plants. Time to harvest some :)
Raw chocolate and banana ice cream cups
For chocolate cups:
- 120g/1cup buckwheaties
- 20g/3tbsp cacao powder
- 3 medjool dates
- 75ml/1/3 cup water
- For sauce:
- 25g/2tbsp tahini
- 10g/1½tbsp cacao powder
- 1 medjool date
- c. ¼ cup water
- 250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
- 1/2 vanilla pod (optional)
Make the chocolate cups:
• In the processor process half the buckwheaties to a flour.
• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.
• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.
• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.
• Line the base and side of four 3-inch muffin tins with the mixture.
• Place these into the freezer while you make the other parts of the dish.
Make the sauce:
• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.
Make the ice-cream:
• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.
• Working quickly, deseed the vanilla (if using) and put to one side.
- If you are using a juicer:
• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!
- If you are using a food processor:
• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.
Assemble the dish:
• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.
• Scoop a generous spoonful of banana ice-cream into each chocolate cup.
• Pour over a smooth and creamy portion of sauce.
I could eat at this place! Hey I do have a smoothie page if you haven’t already noticed it.. click here x
Recipe: 3 pears, 4 celery sticks, half a cucumber, big lump of fresh ginger root, and water.
Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
- Wash the vegetables, then dry.
- Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
- Steam the noodles.
- Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice.