Dijon Mustard in the Deceptively Raw
Here on the farm we all love fiddling with a manner of vegetarian and vegan recipes, trying to make them into something raw. And not gross. Sometimes it’s really challenging because a lot of these recipes will call for condiments – like dijon mustard, for example – and these things are just not readily available to us oddballs. All these condiments started out being raw, no doubt, but not anymore. Now everything and it’s grandmother is processed. And we’re trying to veer away from that. Things have changed. Mustard has been around for a long time. Originally people used to chew the seeds during meals- ostensibly to disguise the taste…
Watermelon Tomato Gazpacho
It may sound crazy to say this but there’s nothing like soups in summer! Yes: it’s true! Only I’m not talking about those steaming cool-weather concoctions that warm you up for a nice curl in front of a roaring fire. Granted, those have their place, for sure. But these summer soups are cool, refreshing, hydrating and addictive. Not to mention, super simple to throw together! Summertime really becomes a snap when you’ve got this kind of stuff on the menu. I basically look at every stray bit of produce in my fridge as an opportunity to create culinary bliss at this time of year. Surely, more of these satisfying soups…
Fried Rice in the Raw
What’s fried rice when it’s not rice? And when the fried rice isn’t fried? There’s no telling really, is there? But this happens to be a very tasty and remarkably similar tasting version of the fried rice we all know and love with all the flavor of Asia completely intact. Only minus the frying. And also minus the MSG. This is a recipe that can change the mindset of almost anyone with a cauliflower phobia – and there’s plenty of those out there. In fact, you’ll barely know it’s there at all! And the nice thing is that you can eat this cold or at room temperature… or you could…
Orange Pomegranate Salad With Mango Chia Dressing
This colorful summer salad replete with oranges and pomegranate seeds, gets big points in my book. Not only is it delicious and refreshing on these warm days but its so damn pretty too! The pomegranate has so many health benefits, it’s ridiculous! It’s cancer fighting, a potent anti-inflammatory and its anti-oxidant levels are three times higher than they are in red wine or green tea. The list just goes on. If you’ve got a guy at home who’s having some problems in the bedroom, pomegranate is good for that too; it’s been linked to improvements with erectile dysfunction. Suffice to say: pomegranate is a fabulous fruit to include in your diet…
Nectarine Watercress Wraps with Almond Satay
If there were a contest between a nectarine and a peach, I’d pick the nectarine every time! It probably just boils down to the ‘fuzz’ aspect. I’ve always thought the fuzz distracted from the sweet peach taste. Not the case with the nectarine; it’s pure pleasure. This wrap has become a lunchtime staple for anyone who’s tried it – partly because it’s so easy to make – but mostly because it’s so GOOD! We prefer it with nappa cabbage as the wrap. It’s subtle and pliable and adds its own extra layer of freshness and subtle flavor. But you could try collard greens or romaine as well. And double the…
- No Dehydrator, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes
Arugula Macadamia Pesto
Arugula is taking over our garden this year so it’s making an appearance in many meals. Even so, we can’t eat it fast enough and there’s so much that’s bolting already, getting ready to make many more leafy green babies! We just can’t keep up. But making pesto is a great start, at the very least. Arugula is best eaten raw because, not only does it retain it’s significant nutritional content, but cooking makes it lose its flavor! In our garden the arugula is so spicy, it’s like a radish! That’s not always the case when purchased at the grocery store when it can be more bitter than ‘biting’! But…
Zucchini Hummus: Full Power
Zucchini is often thought of as a vegetable but, in actuality, it qualifies as a fruit: the ripened ovary of a flowering plant, complete with seeds (there’s a bit of trivia for you)! Zucchini is antioxidant rich and is 95% water – so it’s one of those raw foods that ranks high when it comes to keeping your body hydrated and ‘flushed’! This, in combination with Vitamin C and riboflavin, makes this fruit an excellent aid in the production of collagen, promoting healthier, younger looking skin – something we all want no matter how old we are! You can put zucchini slices on your eyes to prevent puffiness too! It’s…
Jicama and Hemp Seed Tabouleh
I had a craving for tabbouleh but all the recipes I kept coming across use cauliflower as the main ingredient. It’s like once they figured out that cauliflower made a great raw rice they started using it for everything! Cauliflower is great and all but I believe in mixing things up a little bit. Besides I’ve got some die-hard anti-cauliflower vigilantes around here who are just not having it! If I’m ‘un-cooking’ for the masses I need to get crafty. So I used jicama instead. You do have to chop it with a little more effort than the average cauliflower head, but it rices up real nice and everyone loves…
Cucumber, Tomato and Sprout Salad With Spinach Tahini Dressing
I love cucumber and tomato – and sprouts are always amazing -but sometimes it’s all about the dressing! This is my all-time favorite and was, essentially, born of a desire to incorporate raw tahini into as many things as possible. Certainly, spinach is an excellent choice for the dressing but alternate light, flavorful greens can be used: arugula is great… especially the wild, spicy kind that I am fortunate enough to already have growing in my garden. Likewise, basil can be tasty as well. Experiment with your favorites and you’re sure to find winners! But stay away from kale and collards. Maybe I’m kale crazy but this is one recipe…
Easy Raw Carrot Ginger Soup
We kind of take the carrot for granted but it is really the most wonderful vegetable: it can reward you with beautiful skin, better vision and oral health, improved digestion and heightened cardiovascular function. Plus it’s the ultimate immune booster! And I’ve got to admit that carrots are definitely tastier in their raw state. I have a very distinct memory of my mom serving carrots as a consistent side-dish in my youth and they were always soft enough to mush and relatively tasteless and somehow always unappealing. Once upon a time carrots were definitely one of the ‘red-headed-stepchildren of the vegetable world, coming into a close tie with peas and…
