Benevolent Borscht

It's fascinating how we unconsciously surround ourselves with colors we find appealing. Depending on the season, an emotional phase of our life, or an unexplainable internal pull we gravitate towards various shades to synergestically encourage our growth. I believe various colors correspond to our chakra meridian and tuning into these colors we are drawn to can help correct an internal imbalance. Our food is perhaps an even greater determinate of our alignment, and seeking out specific foods will nourish that void. There are various books on the subject, such as Chakra Foods For Optimal Health by Deanna M Minich, and Gabriel Cousens speaks extensively on the energetics of food in "Rainbow Green Live-Food Cuisine and Conscious Eating.

Lately, I can't get enough magenta, fusha, plum, egg plant, berry, rose, ruby, pomegranate, burgundy, grape, wine, mulberry, maroon, etc.. I find myself surrounded by these colors, and more recently preparing foods of these hues. Yesterday I whipped up a nostalgic wild blackberry tart with berries from last years forage, and then tonite I prepared a deep blushing borsch that although raw and served at room temperature was very warming, and nourishing to my very center.

Benevolent Borscht:

-one large beet(1/4 diced & set aside)
-juice of 1/2 lemon
-juice of one lime
-one minniola orange peeled(or navel)
-2 green onions
-1/2 bunch of parsley( a handful of sprigs diced & set aside)
-2 stalks celery(one diced & set aside)
-4-5 baby bok choy heads(two diced and set aside)
-1 small red pepper
-1/2 large avocado(1/2 of this diced & set aside)
-opptional: 1 small nub ginger and 1 small jalapeno
-1 cup water
-1/2 cup shaved radicchio or another bitter such as dandelion, chicory, or endive

Place all ingredients into high speed blender in descending order(except those set aside) and pulse on high until creamy velvet texture is reached. Place into large bowl and fold in the remaining ingredients. Serve right away or refrigerate and use within two days. Shaved radicchio and a bit or parsley make an enticing garnish.

Serves 2

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.

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.

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.

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.

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.

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:

Crust:
-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.