Sunday, December 5, 2010

Persimmon Pie with Cashew Creme

Persimmons are a suspicious novelty that at best have a mediocre reputation. I feel the persimmon has a second chance at redemption. In fact it was once considered the "food of the Gods" by the Greeks, and later confirmed by Japanese Botanists. North American settlers were scared off by the persimmon after experiencing the bitter astringence pull their taste buds inside out. While Native Americans knew to leave the fruit on the tree until the first frost, and enjoy the sweet orange flesh there after. However, there is a variety of persimmons that even the impatient ripener can enjoy, the Fuyu, which is eaten by many when still very firm, although I prefer to wait until there is slight give to the flesh. The persimmon easily gets lost in fanciful combinations, and is best only enhanced with delicate flavors and spices. In this recipe I used a sparring amount of cinnamon, nutmeg, orange zest, and vanilla, and a simple cashew creme', adding a richness without overpowering. The crust is a basic nut crust that could be accomplished with any nut or seed variety.

Basic Nut Crust:
-2 1/2 cups almonds, walnuts, or brazil nuts
-1 cup dried shredded coconut
-6-8 majool dates pitted
-optional: vanilla bean, cacao/carob powder, and lemon zest
-1 teaspoon water(if mixture is too dry)

Add all ingredients to food processor and pulse until a crumbly sticky texture is reached. Place mixture in 8 inch pie or tart pan and press along bottom and sides with spatula or fingers. Place in fridge to set up while the filling is prepared.

Persimmon filling:
-4 large ripe fuyu or Hachiya persimmons
-6 majool dates
-1 teaspoon chia seed(not necessary but helps to set up)
-1 tablespoon coconut oil
-1/4 cup raw cashews(preferably soaked)
-cinnamon, nutmeg, orange zest, and vanilla to taste

Place persimmons, dates, chia, coconut oil, and cashews into high speed blender or food processor and blend until velvety cream is reached. Add in spices, vanilla, and sea salt. Set mixture aside.

Cashew Creme:
This cashew creme is worth making all on its own and is great to have on hand to drizzle over fruit, combined with cacao for a chocolate mousse, or made green with spirulina and vitamineral greens.

-1 cup cashews(soaked preferably over night)
-1/4 cup water
-1 Tablespoon raw honey or maple syrup
-squeeze of lemon juice plus zest
-pinch of sea salt

Place ingredients into high speed blender and let it whirl until homogenized cream is reached. Set aside. Remove crust from fridge and pour in persimmon filling, the cashew creme can be dolloped in quarter sized amounts and then swirled throughout, or decorated in any creative fashion.

Monday, November 8, 2010

Bucky Bars

After a few weeks of experimentation with my new Excalibur dehydrator (!) I am finally concocting some notable recipes. This snack bar turned out very similar to the Two Mom's In the Raw bars, which are very tasty and equally expensive. They are a great snack to have on the go, dipped into hot tea, or crumbled and topped with nut milk, yogurt, or fresh fruit. Any combination of dried fruit, added super foods, or nuts/seeds could be added. If persimmons are unavailable any soft fruit will substitute such as pear or mango.

Bucky Bar Recipe:

-3 cups sprouted and dehydrated buckwheat*
-1 cup dried apples chopped into 1/2 inch pieces
-6 dates
-2 ripe persimmons
-1 tablespoon coconut oil
-1 tablespoon honey
-1/8 cup water
-1 tablespoon chia seeds
-pinch of sea salt, cinnamon, and nutmeg

Place dehydrated spouted buckwheat and chopped apples in large bowl and set aside. Put dates, persimmons, coconut oil, honey, and water into food processor and blend until everything is evenly mixed, but not completely homogenized. Pour this mixture over buckwheat and apples and mix in chia, sea salt and spices. Turn over mixture with spatula until buckwheat is evenly coated. Spread unto paraflexx or standard dehydrator sheet 1/4 inch thick. Dehydrate at 105 degrees for 5 to 8 hours depending on your desired texture. (closer to 8 will give you a crunchy texture but the fruit still remains soft) Cut into desired sized bars and store in sealed container for three weeks or in the freezer for longer.

*spouted dehydrated buckwheat
Soak raw buckwheat grouts in twice as much water over night. Drain water and rinse well. Place buckwheat in an inverted glass jar with a bowl to catch water. Rinse buckwheat as often as possible, at least three times for the first day. When little tails emerge from the buckwheat it is ready to use. Place in dehydrator for 5 hours at 105/110 degrees, or until all moisture is absorbed. Store in airtight container for up to one month.

Sunday, November 7, 2010

Anything-Goes Green Dip

The holiday festivities are drawing near, bringing an apprehensive excitement to many. Where many feel a nostalgic pull to indulge in traditional holiday fare, I crave the foods I do everyday. With that said I honor the love that family and friends put into their meal preparations. But truthfully, I can respect that compassion while selectively filling my plate. I do love to eat. I love to to eat the fresh, seasonal, local bounty that should adorn our tables. Some years it's fun to go all out with main courses and the fixings, but other times it's just as well to bring a veggie tray and dip. I am leaning towards the later this year, and put this preemptive dip together for such event. The recipe is a super simple template that can be adapted to the ingredients on hand. Where I inadvertently purchased asparagus from Mexico, a local green will do superbly.

Anything-Goes Green Dip

-8-12 asparagus spears or 1/2 head kale, a bunch of spinach, brussel sprouts, or green beans)
-1 avocado
-1 carrot
-juice of one lemon + one lime
-1/4 bunch of parsley
-1/2 bunch fresh dill
-1/4 cup water
-1 green onion
-optional: garlic and cayenne

Place all ingredients in food processor or high speed blender and whirl away. Add more water if mixture is too thick. Stores in fridge for up to two days.

Thursday, September 16, 2010

Oh My Sweet Fig Pudding

It seems that fig season is coming to a close and I am still at a loss for a honorable recipe. These wonderful pockets of goodness need no adornment and try as I might they are simply best on their own. This delicious fruit is botanically speaking not a fruit at all, rather a seed encasement, correctly termed "synconium ", an inside-out flower. Why does it hide its flower from the world? Possibly because the intoxicating nectar alone is enough to lure even the most particular wasp.(their necessary pollinators) I personally have been stock piling these mineral rich gems(high in calcium, iron magnesium, zinc, etc..) drying and freezing an ample supply. Frozen figs are great in smoothies, pudding, or other dessert recipes. This recipe is a tasty breakfast option and although light it keeps you satisfied from the incredible chia seed. Spirulina, bee pollen, Vitamineral greens maca, cacao, or other nutrient powders can also be added to your liking.

Oh Sweet Fig Pudding Recipe

-1 pint fresh figs(any variety) leave out 2-3 for topping
-1/2 cup frozen blackberries or blueberries
-1 ripe banana(fresh or frozen)
-2 TBLS chia seeds soaked in 8 TBLS hemp, cashew, or almond milk*
-1 tablespoon coconut oil(optional)

Place figs, chia gel, banana, berries, coconut oil, and any additional powders in high speed blender and pulse until creamy velvet consistency is reached. Top with quartered figs or any other fanciful decor. Serves one to many!

Hemp Cashew or Almond Milk recipe:

-1/2 cup nuts/seeds
-2 1/2 cup water
optional: vanilla bean/extract, 1 date

Blend above ingredients in high speed blender and strain through nut milk bag if using almonds but not necessary for cashews and hemp seeds.

Wednesday, August 18, 2010

Mexican Gazpacho

I bought a young coconut this afternoon and was set on making some sort of raw soup out of it. First, I was thinking Thai curry... but I didn't have curry seasoning, noticing the vegetables I did have on hand lend nicely to a fresh Mexican sort of soup. As of late I am making massive vats of soup which I consume within a couple days. It's the perfect meal at work, being filling and easily assimilated. It's also great after a long day to have a glistening jar of fresh soup waiting in the fridge. This soup has a great balance of sweet and spicy, perfectly refreshing on a summer day. As I always note, this recipe can be easily adapted to your liking, if your using fresh, organic, and seasonal produce you can't go wrong.

Mexican Fusion Soup:

-1 young coconut meat and 1/2 water
-2 large carrots
-1 pint of sweet orange cherry tomatoes (red are OK too)
-1 large cucumber
-2 green onions
-2 stalks celery
-1 red bell pepper
-juice of one lemon
-juice of one lime
-1/2 bunch cilantro
-1 teaspoon cumin
-pinch of chipotle(optional)
-pinch of cayenne(optional)
-3/4 cup water
Topping: avocado, green onion, diced mango, shredded carrot, etc..

Place coconut meat & water, carrots, cucumber, celery, red pepper, lemon juice, lime juice, and water in high speed blender or food processor and blend until smooth and creamy. Add tomatoes, cilantro, and spices and pulse very gently/quickly as to leave chunks of tomatoes and not turn the soup green from cilantro. Chill soup for at least one hour, top with desired ingredients, and serve in chilled dishes.

Friday, August 13, 2010

Cacao-Berry-Nut Towers

I am not usually one to find a recipe and then seek out all the components hither and yon, especially when each ingredient can be very expensive on its own. having a small surplus of staple ingredients, like nuts, seeds, dried fruit, and fresh fruit allows for impromptu concoctions. I instead get excited over single ingredients that a recipe could revolve around. The ingredient this week is one I wait all year for, and this year has been weeks late to ripen... wild northwest blackberries! It's a bad year for these precious gems, as bizarre spring and early summer weather threw them off. However, the berries I have managed to pick are not in vain, and I am cherishing their beauty more than ever. This recipe is rich and decadent, and the pairing of intense dark chocolate, bursting berries, and rich coconut and cashew butters make for a divine combination. The berries could be substituted for any seasonal berry, preferably a similar cane berry such as raspberries, marion berries, or blackcaps.

Cacao-Berry-Nut Towers:

-1 cup sprouted buckwheat
-1 cup shredded coconut flakes
-6 majool dates
-1 teaspoon water

Pulse buckwheat, coconut, dates, and sea salt in food processor until a crumbly mixture forms that holds together when pressed. Add water one teaspoon at a time if needed. Press in the bottom of a greased 8 inch square dish and set aside.

Nut-Butter layer:
-1 cup Artisana cashew butter(or one cup walnuts processed in high speed blender)
-1/2 cup shredded coconut
-10 medjool dates soaked at least an hour

Place all ingredients into food processor and blend until a very creamy mixture is formed, It should be thick but spreadable. Spread mixture over the buckwheat crust evenly with a spatula, and set aside.

Berry Layer:

-1 cup fresh blackberries

Mash the berries slightly with a fork, while leaving some berries whole. Spread this layer over the nut butter and set aside.

Cacao Layer:

-3/4 cup raw cacao powder(carob can be substituted)
-1/2 cup shredded coconut
-10 medjool dates soaked at least an hour
-1/4 cup manuka raisins
-1.4 cup coconut oil
-pinch of sea salt

Place cacao, coconut, dates,and raisins, in food processor and blend until well mixed. The raisins should be well blended and appear as flecks of black throughout. Now add the coconut oil and blend until creamy fudge texture is reached. Spread this layer over the berries and place in refrigerator for at least 2 hours to set. They can also be kept in the freezer but it is easier to cut the bars before they are frozen.

Monday, July 12, 2010

Strawberry-Vanilla Bean Ice Cream Cake

The first time I made a raw "ice cream" cake I was quite intimidated. Anticipating all the tedious steps and worrying that it would turn into a soupy mess. To my surprise, the cake set up nicely and I decorated it in fancy form. I was making the cake for a special occasion and was a little hesitant to share a first attempt. Having a visually appealing dish is over half the battle in my book, so I boldly served it to many. It was a hit, and by my second cake I scrapped the recipes and just went for it. It is easier than it sounds to make a raw cake, and hard to mess up completely when you are starting with such tasty fresh ingredients. The layered cakes look complex but the additional step is easy once you know how to make a good "ice cream" base. Next time I make this cake I will go for more chocolate, perhaps a chocolate crumble layer in between the strawberry and vanilla... any other ideas?

Strawberry Vanilla Icebox Cake Recipe

Coconut Almond Crust:

-1 3/4 cup raw almonds
-1/2 cup dried shredded coconut
-4-6 pitted Majool dates
-juice of 1/2 small lemon plus zest

Put nuts, dates, lemon, and zest into food processor and blend until a crumbly texture forms. The mixture should look loose and crumbly but stick together when pressed between fingers. If mixture is too dry add a couple teaspoons of water and pulse.
Set aside roughly 1/2 cup of mixture for decorative topping. Place mixture into 8" spring-form pan(I line mine with wax paper for easier removal) and press crust into bottom and build up onto sides a half an inch or so. Set covered into fridge or freezer while the filling is prepared.

Strawberry layer:

-2 pints of fresh organic strawberries(keep out a few for topping)
-1 cup raw cashews
-1/4 cup coconut oil
-1/4 cup raw honey
-pinch of sea salt
-squeeze of lemon juice

Place all ingredients into high speed blender(or food processor) and blend until a smooth creamy texture is reached. At this point I try the batter to see if it is sweet enough or needs a little something else... more lemon juice? Lastly, put the coconut oil in, pulsing it just to mix, as over blending the oil will heat it and do strange things to the batter. Pour this mixture over the crust and set aside(I usually don't put it into the freezer unless I think I am going to take a while on the next steps...)

Vanilla Layer

In reality this is more of a "banana layer" but the banana flavor is quite subtle when blended into a frozen sorbet with honey and vanilla bean.

-3 frozen bananas
-3 tablespoons of raw honey
-1 vanilla bean pod seeds
-3 tablespoons coconut oil

Blend frozen bananas, honey, and vanilla bean in high speed blender(or food processor) until creamy and smooth. Put in oil and pulse just to mix. Taste and add more honey if desired. This layer can then be poured over the strawberry. It is also fun to add a layer of nuts or fresh fruit between the two, but not necessary. The cake can then be decorated in desired fashion. I drizzled with a chocolate sauce made of roughly 1 tablespoon cacao,2 tablespoons melted coconut oil, and 1 tablespoon honey. A berry sauce would also be a nice option.

Cover well, and place into freezer over night. Before serving let thaw for at least ten minutes.

Saturday, July 10, 2010

Cauliflower Mishmash

Cauliflower is one of those vegetables that I forget about for a while and then get a real craving for. This recipe came about after a peruse through RawVolution by Matt Amsden, as he showcases a "Cauliflower Couscous", a spin off of the Mediterranean tabbouleh. I so rarely follow recipes to pat, but found this inspiration enough for a similar cauliflower dish. This salad has a great texture similar to a rice or quinoa dish, but retains the distinct flavor of cauliflower, which some find unappealing.(If that's you, by-pass this recipe). I personally think the bold taste of cauliflower paired with loads of garlic, lemon, parsley, and olive oil are unsurpassable. I threw in some pungent diakon radish and sweet yams to balance out the flavors. Topped with some sprouted sunflower seeds, this was a substantial meal in itself. The yams can be omitted for a completely raw dish, many suitable raw substitutions abound!

Cauliflower Mishmash:

-I large head of cauliflower, finely ground in food processor
-1 green onion chopped
-1/2 small red onion diced
-1 medium yam cubed, steamed, and cooled
-1/2 cup diced diakon
-4 stalks celery diced
-1/2 head chopped parsley


-1 TBLS olive oil
-1/2 cup fresh lemon juice
-4 garlic cloves minced
-2 tablespoons coconut vinegar

To prepare the cauliflower, first chop into small pieces and then proceed to place in food processor, pulsing until a fine rice texture is formed. Do not over blend, or it will turn into cauliflower mush. Place in large bowl and mix in green onion, red onion, diakon, celery, yam, and parsley. Set aside. In separate small bowl whisk the dressing ingredients together and pour over cauliflower mix and combine thoroughly. Serve right away or within 24 hours, as finely chopped cauliflower does strange things when left too long. :)

Sunday, May 9, 2010


I recently made a sweetly indulgent fudge that is, in my opinion, a bit over the top. A simple recipe of raw cacao, coconut oil, cashews, and honey... that's it, only each ingredient is in massive amounts. This is all good and well on special occasions, but I wanted to devise a recipe that satisfies a chocolate craving without the gluttony of fat and sugar. This recipe is akin to the chocolate "Larabar", an energy bar and chocolate satisfaction in one! It is a simple base recipe that can be made into a multitude of concoctions... I am thinking orange zest, vanilla bean, and various essential oils

Cacao-Go- Rounds:

-one cup of soaked cashews,almonds, or walnuts
-one cup raisins
-4 majool dates
-4 tablespoons cacao powder
-4 tablespoons cacao nibs

optional: fine coconut shreds and hemp seeds for topping

place the cacao nibs in a high speed blender and pulse very briefly. Set half of the cacao nibs in small bowl to be used for rolling the cacao rounds into. Place the remaining ingredients in blender and mix until smooth. The mixture should be slightly sticky and easily rolled into desired spheres. Spread desired topping onto flat surface such as a cutting board or large plate and roll rounds through. Refrigerate for at least one hour.

Thursday, April 22, 2010

Sunny Sprouted Granola

After many raw granola attempts I found a near perfect concoction. Making granola, even raw, is no science, but it can be finicky to get it to stick together just so and not be overly sweet. I was previously relying on honey to bind and sweeten the mix but decided to try fresh date paste in its place. This made for a perfect sticky granola mess,binding together nicely with sweet clumps of date morsels. I love that this recipe doesn't have any wheat or nuts and is easily digested with the sprouted buckwheat and sunflower seeds. The tropical medley of flavors could easily be substituted for any ingredients desired, although the bright "sunny" flavors in this recipe are quite nice. Note* This granola is quite addicting and I find it best to share it around quickly, so as not to consume the whole batch alone:)

Sunny Sprouted Granola

-2 cups sprouted buckwheat
-1 cup sprouted sunflower seeds
-8 soaked dates
-1/4 cup coconut oil
-1/2 cup shredded coconut
-1/4 cup dried mango
-1/4 cup goji berries
-1 teaspoon sea salt

Place sprouted buckwheat and sunflower seeds in large bowl and set aside. Blend soaked dates and coconut oil in high speed blender until creamy texture is reached. If a sweeter granola is desired, simply add more dates. Fold this mixture, plus sea salt into the buckwheat and sunflower seeds and coat well with spatula or better, warm hands. Place in dehydrator for 6-8 hours. I found that dehydrating it for less time makes a yummy soft granola where longer time gives you the more traditional crunchy stuff. Lastly, remove from dehydrator and mix in the shredded coconut, mango, and goji berries. Serve fresh and warm from the dehydrator with cool nut milk, or store in sealed container for up to a week.

Serves one to many

Friday, April 16, 2010

Julienne Noodles with Green Cashew Creme

I am not usually one for kitchen gadgets but this little tool is extraordinary. I have been longing for a hand crank spiralizer(makes vegetable into beautiful noodles) but decided to get a julienne peeler to tide me over. To my surprise it does an amazing and simple job of turning zucchini, carrots, cucumber, diakon, and celery root into long wonderful strands. I almost like the small simplicity of this peeler better, as it could easily be brought on road trips and the like. I found the peeler at an upscale market and are likely at most kitchen stores, as well as online. Everyone must have a Julienne peeler, enough said. I decided to go extra simple with the first dish I made, to let the vegetable noodles shine on their own. The cashew creme, like so many recipes, was impromptu ingredients thrown into the vita-mix. It was a nice marriage, with the light vitality of the noodles and the more heavy sustenance of the creme topping. Enjoy.

-3 large zucchini peeled into noodles
-2 large carrot peeled into noodles

I find it easiest to grate the vegetable on a large cutting board and then slide them into a bowl, as grating at an angle straight into the bowl can be awkward.

Green Cashew Creme:
-1/2 head parsley
-1/2 avocado
-1/2 cup soaked cashews
-1-2 garlic cloves
-1 green onion
-1 lemon juice & zest
-pinch of sea salt, cayenne to taste

Place all ingredients in high speed blender and pulse quickly a few times. I went for a more chunky pate, with bits of cashews throughout, however it could be blended longer if a more creamy texture is desired.

Serves 2

Saturday, April 10, 2010

Sustaining Sea Veggie Salad

This salad may not be for the faint of heart, or taste buds rather, as it is a heavy dose of sea vegetables and pungent flavors. I personally could not get enough, as the pairing of sweet yams cut the bitter just to my liking. Sea vegetables are extremely high in trace minerals such as zinc, boron, tin, selenium, chromium, antimony and bismuth which are lacking in most diets. Cilantro is well known for its cleansing properties and specifically removing heavy metals from the body. I have been vacillating lately on the validity of taking isolated supplements and especially questioning synthetic constituents found in most capsulated pills. This salad alone could meet many of the daily requirements of vitamins and minerals and your body will not have to work as hard to assimilated the nutrients.(verses capsules in which your body may or may not be able identify) The cilantro sauce is a recipe that has been rolling around between a number of my co-workers, with each person tweaking the original. I added dandelion greens and went light on the nuts so I could really use a heavy dosing on the salad. This dish left me completely energized and fully satisfied. In addition it would make a sustaining lunch to power the rest of the day, or as a late meal that wont leave you weighted down. The sea vegetables can be found at most health food stores in the refrigerated section.

Cilantro Sauce:
-1 head cilantro
-1/4 head dandelion greens (opt)
-handful soaked almonds
-1 tomato chopped
-juice of 2 large lemons (or more)
-1 small shallot
-4 garlic cloves
-pinch of sea salt
-1 tablespoon olive oil

Place soaked almonds, olive oil, lemons, garlic, and shallot in food processor and pulse until almonds are broken down fine. Add the remaining ingredients and pulse until desired consistency is met. Add additional lemon if sauce is too bitter. Set aside in refrigerator.


-1 head romaine lettuce chopped
-1 cup sliced green beans
-6 oz sea tangle brand kelp noodles(1/2 packages) chopped into 6 in stands
-3 oz sea tangle brand mixed sea vegetables cut fine
-1 med. yam cubed, boiled and chilled

Toss all ingredients in large bowl and pour desired sauce over and fold in gently to coat. Serve right away as the romaine lettuce will begin to wilt if stored for greater than an hour. Top with avocado and hemp seeds.

Sunday, April 4, 2010

Sweet Maca Mint Smoothie

In place of the usual green morning smoothie, I opted for some Easter decadence. I feel following smoothie recipes is arbitrary but getting new ideas for fanciful concoctions is always welcome. I recently purchased the Health Force vanilla spice Maca,
and quickly realized the other brands don't compare in fresh flavor and quality. I regularly take Maca for energy and hormonal balance and get an immediate lift upon taking it. This smoothie would make a great dessert, as it is quite sweet.

The Pink hues of the succulent pair so nicely with the smoothie!

Sweet Maca Mint Smoothie:
-1 cup frozen strawberries or raspberries
-1 cup almond, hemp, or cashew milk
-1 pear
-1 banana(frozen or not)
-4-6 mint leaves
-1 tablespoon Vanilla Spice Maca

-spirulina or Vitamineral Greens are always great ( changing the pink hue to a brilliant green)

Blend all ingredients in high speed blender and serve up one big smoothie or two small for an energizing treat.

Friday, April 2, 2010

Apple Spice Cookies

I have always loved the creative process of baking, but I have never liked to follow recipes. I would always wing it on leavening agents and ratios so the end result was fickle. With simple raw food desserts you know if the batter is good, the end result will be just the same. Of course it can get involved if your making cakes and elaborate chocolates(which I intend to embark on sometime soon), but you'll never have to worry about muffins that didn't rise or doughy in the middle bread. This cookie recipe is a versatile structure that can be altered to taste and preference.

Apple Spice Cookies:

-1 green apple chopped
-1/2 cup almonds
-1/2 cup walnuts
-1/2 cup Manuka raisins
-3 dates
-1 tablespoon ground flaxseed
- 1/2 teaspoon nutmeg
-1 teaspoon cinnamon
-dash sea salt
-zest of one orange

Place all ingredients in food processor and blend until sticky dough forms. If mixture is too wet add more ground flax meal. Form cookie shaped rounds and place on dehydrator sheet( I use parchment paper) and dehydrate at 95-105 degrees for 6 hours. At this time turn cookies over and dehydrate an additional 6-8 hours, or until desired texture is met.

makes 12 cookies

Friday, March 26, 2010

Confetti Salad

If I am lucky I can be home to either prepare lunch or dinner, in which case I will make an extra large salad leaving enough for a later meal. I often just throw something together with the produce on hand, nothing fussy. I find a salad alone can be filling and substantial enough when various toppings are added, such as avocado, seeds, nuts, olives, etc.. Not all salads are worth sharing, but this one seemed to blend so nicely and just might be a new stand by.

Confetti Salad:

-1/2 head cabbage shredded thin
-1/2 head spinach chopped
-1 red pepper sliced thin 1/2 inch long pieces
-1/4 red onion diced
-1 yellow beet grated
-6 inch diakon piece grated


-juice of 1 lemon
-1 garlic clove minced
-2 tablespoons apple cider vinegar
-2 tablespoons olive oil
-1 tablespoon dulse
-cayenne, sea salt, and pepper to taste


hemp seed, olives, and avocado went very well.

Toss all salad ingredients in large colorful bowl and pour dressing over, folding in gently. Serve straight away or store for no longer than 24 hours.

Serves 2-4

Saturday, March 20, 2010

Coconut Lemon Bars

I am a fan of the Lara Bar and have been trying to emulate the recipe for months now. I always end up with something equally delicious, but little resemblance to the Lara Bar. I had since forgotten about my fraudulent attempts and saw a Lemon Coconut Bar recipe by Ani Phyo that sounded inviting. However, I altered the recipe a bit, mainly swapping the almonds for walnuts. Low and behold it tuned out just like the Lara Bar... only better because it's fresh! They make a perfect power snack for hiking, road trips, or a day on the go. I am excited at this new recipe and I think their are many fun diversions to try. I can see goji berried in this particular recipe being a sweet addition. Any other Ideas?

Coconut Lemon Bars

-1 cup walnuts
-8-10 pitted Mejool dates
-seeds of 1 vanilla pod
-juice and zest of one lemon
-1 cup shredded coconut
-1-2 Tablespoon water if needed

Place all ingredients in food processor and pulse until texture is somewhat sticky but leaving small bits and pieces. Place mix on wax papered pan/plate and press flat with spatula to desired thickness. Chill for at least 2 hours, and best over night.

makes 10 bars

Friday, March 19, 2010

Collard Wraps with Sun-Dried Tomato Pate

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The collard wrap is ever versatile and can accompany any number of ethnic foods. I typically do either an Asian style wrap with avocado, spouts, dikon, and a miso dip, or Mexican with black beans or nut pate, cilantro, tomato, and avocado. However, with this recipe I went for a simple Italian style wrap.

Sun-dried Tomato Pate

-1/2 cup soaked sunflower seeds (walnuts are great & pine nuts are even better)
-1/4 cup soaked sun-dried tomatoes(in warm water at least 1 hour)
-3 Tablespoons of water from soaked tomatoes
-juice of 1/2 lemon
-2-3 garlic cloves
-1 green onion stalk
-1/4 small red onion
- 1/4 head parsley chopped
-sea salt, pepper, and cayenne to taste

Place soaked sunflower seeds, tomatoes, and water in food processor and pulse briefly. Place all remaining ingredients, except parsley into processor and pulse until desired consistency is reached. Lastly, fold chopped parsley into pate in separate bowl as to not turn the spread green.

Collard Wrap Assembly:

Taking a large collard leaf, derib and cut length wise to make two wraps. Repeat with as many wraps as needed. Soaking wraps in lemon water will help make them softer but is not necessary. I rarely do this unless I am feeding those with more delicate tastes. Like making sushi, it makes things a load easier to have a clean work space with desired ingredients prepared in small bowls. This wrap included a fare serving of Sun-dried tomato pate as the base and then layered with additional chopped sun dried tomatoes(soaked), heavy hand full of spouts, finely chopped kalamata olives, and fresh dill. Place a fair amount of ingredients a forth of the way up the leaf(length wise) and role tightly towards yourself. Collard wraps are quite tough and can pack a fare amount of sustenance. Like sushi, one can be shown but in the end it just takes practice and a bit of boldness.
Serve wraps right away, or role in wax paper to take for lunch.

Thursday, March 18, 2010

Lentil Apricot Salad

This recipe was inspired by a local co-op's lentil salad that included similar ingredients but was cooked, and contained less vibrant greens. The salad is quite satisfying and it could easily be a main dish for an energizing meal. The tangy fruit, pungent collards, and earthy lentils blend this salad into a divine combination.

Lentil Apricot Salad

-2 1/2 cups spouted green lentils
-1 head collards cut in thin strips
-2 large carrots cut on the diagonal
-1 medium shallot
-1/4 cup dried apricots sliced

-3 garlic cloves minced
-juice of one orange plus zest
-4 Tablespoons olive oil
-sea salt and pepper & cayenne to taste

-1/4 cup pecans

Place salad ingredients in large bowl and toss together, set aside. Mix together dressing and let sit to marinade at least 30 minutes. Before serving pour dressing and message well, especially into greens. Top with pecans, and serve. Great at room temperature or chilled for a later time.

Serves 2-4

Sweet Green Mousse

I have been on a raw kick the last few months and find it increasingly difficult to cook my food! Especially as the days are lengthening and the winter cold has since past, soup and warm dishes just don't sound inviting. It seems the more raw food I eat the better I feel anyhow, so why sway from that? I don't find it necessary to go 100% raw or die, as that kind of rigidity tends to be unsustainable. I just take it with the strides of a day, doing what feels right for the moment.

Anyway, this recipe is a loose variation of many I have been doing the past few weeks. It is a great breakfast treat when your not feeling the "green smoothie". Another great tweak on the recipe is not putting in any liquid and freezing it for a frozen sorbet. This recipe is a great base with myriad adaptations abound... do tell your favorite!

Sweet Green Mousse

-2 frozen bananas
-1 fresh ripe banana
-1 TBL Chia seeds (preferably soaked but not crucial)
-1 TBL Spirulina (or less or more)
-1 small avocado/or 1/2 large
-1/8 cup liquid of choice (nut milk is great, water is fine)

Place ingredients in decending order into high speed blender, blend on high until creamy, adding more liquid if necessary. Serve with a plate of fruit for dipping, on top granola, or freeze for a sorbet.