Coconut Curry Vegetables with Mango
Turmeric, coriander and cumin are the base for many a curry. Here’s a fun fact: curry doesn’t actually refer to a spice, but a sauce. That’s what ‘curry’ actually means: ‘sauce’. Most curries are reliant on a blend of spices that vary depending on the area they’re from, but most likely turmeric, coriander and cumin are going to be big players in the curry chorus. By itself, turmeric is a super spice with so many health claims it would be hard to list them all. Most notably turmeric is recognized as being a source of curcumin which is known to have anti-inflammatory, antibacterial, antiviral and antifungal properties. In fact, curcumin…
Babaganoush Dip
This raw eggplant tahini dip tastes like babaghanoush and hummus had a baby.
Summer Fun Fruity Ice Pops
Ice pops are quick and easy treats that everybody loves – especially kids. Puree and freeze any fruit or vegetable or even turn your favorite shake into a summertime treat! The combinations are endless! Sometimes we go nuts with flavors here because we have a lot of things growing on the farm and why not get inventive? Never turn up your nose at the basics though, because they’re delicious, too. We have children here so we use those silly ice pop molds, but you can use ice trays instead. Just pop in the blender and liquify for a delicious frozen smoothie when you’re in the mood. Keep in mind that…
Chocolate Lemon Bark with Lavender and Goji
Chocolate makes the world go ‘round. I don’t know about you but for me, chocolate fixes everything. This whole recipe began as an experiment. Raw chocolate is known to have a relatively low melting point due to the high coconut oil content. So, this recipe was more of a search to find the key to a strong raw bark. I think I nailed it! If ever there was an antioxidant bank, this chocolate would be its currency! But antioxidants are not nearly all this tasty treat has to offer. In addition to cacao being a recognized aphrodisiac due to its ability to increase your body’s serotonin and dopamine production, cacao…
Heirloom Tomatoes & Zucchini Spaghetti
Coming from an Italian heritage, it’s super easy to eat raw or vegan. While we are known for our breads, meats and cheeses, fresh fruits and vegetables are also a staple in an Italian home. Of course, no Italian kitchen is complete without tomatoes. I’m growing several varieties, and I’ll eat a tomato like an apple, no accoutrements necessary- but herbs make everything better! Here on the farm we have a lot of fresh Italian herbs growing everywhere. It all reminds me of my childhood in New York. The peppery scent of oregano triggers memories of my grandfather’s roof garden. He put it in and on everything. Until I started…
Spiced Tropical Fruit Chips
Not everyone who is raw or vegan can turn to nuts as a snack, and those that can, should probably think twice: a lot of alternatives are nut-based too! So what are we to do when we are craving something savory? Turn everything into a chip! So, we did just that. Well, maybe not everything, but damn if we haven’t tried. And what we did we get? Chips that are good for you and taste great too! The main fruits we used to make the chips are: watermelon, pineapple, mango, coconut, strawberries, oranges, bananas, plantains, apples and pears. It seems like we have a tropical theme going on, but, not…
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Orange Cheesecake In the Raw
I know that a raw vegan cheesecake sounds oxymoronic, The first question that people ask when I tell them about this dish is, “How is it cheesecake?” Well, strictly speaking, it’s not. However, in my humble opinion, it is far better! I originally was given a lemon version of this recipe when I was training as the raw food dessert chef at the cafe my mother used to own. I was about fourteen years old, and was psyched to be doing something other than spilling drinks and trying to unlock the secret of dairy free cappuccinos. It became an orange cheesecake, simply because we ran out of lemons one day.…
Broccoli Carrot Slaw With Sweet and Spicy Tahini
Broccoli is an anti-oxidant rich powerhouse that supports healthy cells throughout the body. Plus it tastes good and it’s one of those healthy veggies that even most kids don’t turn up their noses at. That makes it a go-to in my house at all times! Broccoli at the Fairgrounds… The very first time I really made this recipe was years ago when I joined forces with three other raw afficionados to set up a booth for a fair in Santa Fe, NM, where I live. I honestly don’t know where our heads were. Somehow we believed that we could successfully bring raw food into the fairground! As if…! The moment…
Jammy Fruit Salad with Arugula
My son loves fruit but when it comes to condiments, he’s really not much of a fan. He never even liked sauces, never mind salad dressings. From the beginning that became a challenge. Because, let’s face it, salad dressing is kind of like ‘clothes for greens’. (I guess that’s why they call it ‘dressing’ in the first place). It gives it that little extra ‘oomph’ that takes it over the top and helps to accentuate the flavor of everything that touches it. I mean, even I don’t think it’s that much of a thrill to eat a bunch of lettuce completely dry. And salad is -hands down – my favorite…
Eggplant Carpaccio Caprese
When asked what food was most missed in the transition to a raw diet, a large number of people volunteered eggplant as their answer. Truthfully, I could get this; you don’t look at eggplant and even imagine anything raw. Sure, it’s a fruit … but you can’t – under any circumstances – just pick it off the vine and shove it in your mouth. Even in most cooked versions of it, there’s a process: you’re supposed to slice it and salt it and put it in a colander to get some of the moisture out of it before you even get to the cooking part. And that usually involves frying.…
