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…
Papaya Noodles In Mustard Sauce
Papaya meat is my favorite color in the whole world, so it’s certainly no surprise that I’m a big fan of this fabulous fruit! In this recipe, currants soaked in apple cider vinegar give bite to this elegant, orange dish. Add dehydrated green beans and the meal is so lush and freshly colored, it’s almost too pretty to eat. No doubt, this would be a great meal to serve when you have guests – although I’ve noticed that there are a number of people out there who don’t particularly warm to the bright papaya. It’s crazy; I think they’re incredible! I have to admit that there’s many a morning that…
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…
Multiple O Onion Bread With Leeks and Scallions
Just taste this dehydrated onion bread and it will be obvious to you why it’s rated with multiple O’s! We offered this at our cafe and actually had customers order it in bulk so they’d have their own stash on hand! Kids love it too so you’ve got all areas covered. In our house, where there might be five kids at any given time, it’s hard to keep it stocked! It’s deliciously addictive and well worth setting aside a dehydrator day for, although it is actually very quick to prepare. The leeks and scallions in the bread make it very pretty as well.! At first you will think that there…
Mushrooms Stuffed With Pistachio Basil Pesto
This is my all-time favorite side dish or raw snack. If you use larger mushrooms (and larger tomatoes for the topping), this could be an amazing main dish to serve with a side salad. Just plan on dehydrating a little longer. The recipe is simple but potent and you will be rewarded ten-fold with amazing flavor that will have you wondering if this is really raw food at all! I have made this dish for office parties and no one can believe it’s not cooked… I literally serve slightly warmed straight from the dehydrator and people are salivating! The smell becomes so intoxicating as it dehydrates that it drives me…
What’s So Great About Fermented Food?
Thousands of years ago when refrigerators were yet to be invented, our ancestors depended on fermentation as a method of preservation. This was especially true when it came to preserving vegetables. They relied on the fact that once triggered, chemical changes activated certain bacteria in fruits and vegetables, turning on the production of lactic acid. When lactobacilli just ‘do their thing’, starch and sugar content in fruits and vegetables transforms into lactic acid, a natural preservative. Voila! We have fermented food! Lacto-fermentation is the process that prevents raw organic produce from rotting. Ultimately this happens through the production of enzymes that keep harmful elements like carcinogens and toxins at bay.…
