Blueberry Lavender Ice Cream
We had our fair share of ice pops this summer but somehow never ventured into ice cream territory. We certainly talked about it enough. Countless nights were spent with the four kids discussing what kind of ice cream everyone thought would be good to make. But there was never any kind of consensus so I figured, rather than encourage more argument – because we had something verging on Ice Cream Wars here -I’d put the whole thing to rest by making nothing. Serves them right. Only problem is, I wanted ice cream, too. And I was just as specific as everyone else. I wanted lavender ice cream. All this dispute…
Portobello Corn Tamales with Cacao Mole Sauce
Years ago when I ran a real Bed and Breakfast – and not a bunch of Airbnbs where nary a breakfast has been served by yours truly – I used to make a lot of tamales. Making tamales in bulk was like a party at my house with my daughter, my best friend and Alma – who was the woman who kept everything tidy around here for many years – in attendance. Maybe not enough people to constitute a party. But add some refreshments and some music and things could get pretty lively around the masa! Especially with Alma. She was not the person to ask, “How’s it going?” Because…
Two Tomato Tartare with Green Relish
Tomatoes may be one of the most commonly used fruits in the world. I certainly have no problem listing the multitude of meals that include them… If this were a game, I could go on indefinitely. And, on top of it, there’s ketchup – pretty high on the list of favorite condiments (although I think it’s been surpassed by salsa in recent years). However there’s not a much more elegantly uncommon yet satisfying dish than this beautiful tomato tartare sitting in its private pool of basil pesto. It’s almost too pretty to eat. But seriously, you’ve just got to break down and dig in. It’s like sand art; impermanence and…
Decadent Creamy Fruit Tarts
Back when I (and the rest of the world) went to a lot of parties, I always brought desserts. Some of the most popular were my decadent and creamy fruit tarts. Another throw back to my NYC Italian roots, the custard cream with bright fresh fruit tarts were always a favorite. I don’t think there is an Italian bakery in NYC that doesn’t proudly display their fruit tarts. A favorite of my family’s was Venerios Bakery on East 11th Street. On holidays, the line would be wrapped around the block with patrons and cars packing the tiny street. And for 3 generations, every family member has stood in rain, sleet,…
Flatbread with Babaganoush and ‘Roasted’ Peppers
I know there are people out there making raw pizza and you know, it’s pretty good actually. But – let me tell you a secret: it’s not pizza. That is to say, it’s really not anything like what anyone who’s ever had pizza would identify with pizza. Oh sure, on the surface there might be all the components: crust, cheese, and whatever other acoutrements. But the crust isn’t made from white or wheat flour and the cheese isn’t gooey, oily dairy. So where does that leave us? Let’s be thankful for all the bad stuff that isn’t in it, call it flatbread, and revel in that particular taste sensation! And…
Green Mango Salad with Thai Basil and Chile Mango Dressing
Green papaya salad has always been one of my favorite meals, even before I went to Thailand and ate it in it’s land of origin. But green papaya isn’t always easy to find around here. Luckily, green mango is an excellent substitution and it seems to be all over the place. In fact, sometimes it’s harder to find a readily ripe mango than it is to find a firm, green one at any given grocery store. This mango salad uses both ripe and green mango and what may seem like an odd smattering of yellow squash. The combination is exotic and delicious and something the whole family will love. That…
Very Vegetable Nut Loaf
The best things about this vegetable nut loaf is its sheer simplicity and the fact that it can also be ‘messed with’ to create a bunch of other things. I like that. Form into balls and dehydrate for 3 or 4 hours and you’ve got meatballs that are just looking for some veggie noodles and a simple sauce to make a hearty raw meal. Alternately crumble into salads. Or serve on raw bread for a filling sandwich or in lettuce with a sprinkle of other veggies as a lettuce wrap. There are so many possibilities, the mind reels. It’s a playful little loaf, for sure. You may also substitute one…
Five Spice Papaya Steak With Parsnip Pineapple Rice
Papaya wasn’t always a favorite of mine. Even as a teenager, the few times I tried it, it kind of left me cold. Not that I often saw it around the grocery aisles in Switzerland, where I lived at the time. I guess it took a more evolved adult palate – and a few trips to warmer climates – for me to fully appreciate the delicacy of the papaya. And of course there was Papaya King in New York where papaya, orange and God-knows-what-other mystery additives and flavorings tranformed the fruit into a sugary smoothie tasting nothing whatever like itself! I’m not even sure papaya was in there at all!…
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- No Dehydrator, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Recipes, Raw Vegan Snacks
SWEET HEAT CHILE MAYO
Condiments are a big deal around here. From ketchups to mustards, our need for creative toppings are just as lofty as our meals. So we can’t forget mayo. It’s hatch chile season here in Santa Fe and the smell of these fiery peppers permeate the air. Every store, supermarket and restaurant are stocked with these red and green New Mexican delights. It’s a favorite among farmer’s too and you will find them fresh in every market across New Mexico. And if you don’t believe me, just try to find parking. There are entire parking lots dedicated to roasting these savory peppers. If you have never visited the state, you can’t…
- Dehydrator recipes, Raw food recipes, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes, Raw Vegan Snacks
Sweet & Spicy Chili Cauliflower
Talk about making a big mistake and liking it better than what I intended to make. This Sweet & Spicy Chili Cauliflower started out as Buffalo Hot Wing Sauce. But I picked up the coconut manna, which has a very rich and distinct coconut flavor. I intended to grab the coconut oil which has a mild to zero flavor profile. Oh well, one person’s mistake is another’s brilliant find. As a kid cauliflower was a real treat. My mom would bread and fry it. Rarely would the cauliflower make it to the table. She would yell “don’t fill up on the cauliflower or you won’t have room for dinner”. And…
