Cranberry and Grape Relish

I usually make this, but using oranges. However, my oranges were not very sweet and I don't like adding processed sugar to my berries. I searched the fridge for something else to use and decided on some nicely sweet globe grapes. I figured the color and taste would go well with the cranberries. I use grapes a lot as a sweetener for smoothies and juices, because they mix with other flavors well and they can be quite sweet on their own.
I loved this combo so much that I'm going to make it this way from now on! It was so refreshing and a perfect accompaniment to the other parts of our meal. I wound up eating the rest straight from the bowl for breakfast the next morning!

1c fresh cranberries
1 1/2c grapes
the zest of 1 small orange

Pulse in the food processor until your mix is in small chunks You may find you want to add more grapes, but this ratio was perfect for me.

Raw Cashew and Chai Spice Ice Cream with Pineapples

Say that fast twice :)
This is by far one of the most decadent and healthiest frozen treats I have made. It is amazingly creamy and so full of flavor. The pineapples really give it something extra and takes the yumminess over the edge!
Just a small serving goes a long way.

Cashew and Chai Spice Ice Cream
3c raw soaked and drained cashews
1 1/2c milk (rice, almond, cashew, etc)
1/3c maple syrup
1tsp chai spice
1tbs maple syrup
1c frozen pineapple pieces

Blend first 5 ingredients and freeze in cubes.
Put frozen cubes, extra syrup and pineapple into high speed blender and mix until just creamy.
Enjoy straight from blender or freeze and enjoy later!

Dear Jujube

Dear Jujube,
I have been waiting a year for you to return and now that you have, I am enjoying you immensely!

One of my favorite famers market vendors started harvesting their jujubes and I've been having my fill of them. Jujubes are also known as chinese or red dates. They range from cherry to plum size and can be eaten at various stages in development. I enjoy them most when they're brown to sienna colored and the skin is still crisp. At this stage, they're reminiscent of a light and airy apple, but truly have their own unique flavor and texture. As the jujube matures, the skin becomes wrinkly and the flavor becomes more date like.

The wonderful thing about growing jujubes is they don't ripen all at once, so you can pick and enjoy throughout the season, instead of harvesting all at the same time.

Jujubes are high in vitamin c, potassium, minerals and antioxidants. They have been used medicinally for many years and are often made into tea to sooth sore throats. Indulging in jujubes this time of year can boost your bodies immune system and help you avoid getting sick. Jujubes are one of natures most perfect foods!

Spring Rolls

So fresh, so easy and so versatile.

Filling
bean sprouts
shredded carrots
diced cucumber
cilantro
spring mix or other salad greens
collard leaves
rice paper

Sauce
(sometimes I add a little peanut butter or sesame oil to the sauce)
3tbl white miso
1/2tsp ginger
juice of 1 small lime
1tbl apple cider vinegar
1tbl soy sauce or nama shoyu
1 clove garlic
a dash sirachi or other chili sauce
water for thinning

To prepare sauce, mince garlic and mix with all other ingredients in a bowl.
Use water to thin out to desired consistency.

Be creative and try out different fillings and find out what you like. I've tried a number of things and these happen to be my fav.

To make assembly easier for myself, I wash and prepare all my veggies including the collards and store in a container in the fridge. I prep enough to last me for a few days. Right now I'm eating these at least every other day to help with my vitamin intake and of course because they're so delicious


Soak rice paper according to directions on your package.Layer a collard leaf on top of the paperPile up your veggies generouslyYou can either pour some sauce on the inside or just have some on the side for dipping. I like alot of sauce, so I do both.Roll it up nice and tight, tucking in the sides. Just like you would for a burrito. The rice paper keeps everything together in a neat package.If your not using rice paper, just make sure you have nice sized collard leaves to contain everything.



Enjoy!

Quick Raw Breakfast

Delicious and filling porridge that's great for breakfast or anytime!

about 8 medium pitted dates(I used medjool)
1/2 handful almonds
1/2 handful walnuts
1/2 handful raw oat groats
2 apples, peeled and cored
1/4tsp almond extract
1/4tsp vanilla extract
1tsp lemon juice
1/4tsp cinnamon
1/8tsp ginger
1tsp maca powder*optional
pinch sea salt *optional


Put first 4 ingredients in food processor and process until nuts are in small pieces.
Add the rest of ingredients and process until well combined.
Serve by itself or with some almond milk drizzled on top.
You can even "warm" it a bit in the dehydrator if you like.

Enjoy!

Women for Wellness

Short notice, I know...
I will be teaching a Vegan/Raw Vegan cooking class Thursday, May 27th for Black Women for Wellness Los Angeles. BWWLA is a wonderful organization filled with many resources and tools to improve womens health and wellbeing. They offer everything from dance and fitness classes to spiritual and emotional support.

Thursdays 3 hour class is interactive and will focus on increasing fruits and vegetables into your diet. By the end of class, you will have learned the basics of maintaining a healthy vegan diet and be armed with many recipes and samples to help jumpstart your journey into vegan cooking and raw vegan uncooking.

If you miss this one, no worries! There are still 3 classes available in June.
All information can be found here.

http://www.bwwla.com/index.php?id=155

Health Freedom Expo

I happened to read about this expo on the internet a day before it began. I'm really glad that I did, because I gathered a ton of great information and met some truly inspiring people! A few of my favorite vendors there were Animal Acres, Leaf Cuisine, Natural Solution and Bragg Live Foods.


Animal Acres: You know how you keep meaning to get in contact with a person or group and never have? That's me with Animal Acres. I have loved them from afar for so long and was extremely excited when I found out they had a booth at the expo. What a blessing!
I enjoyed chatting with the volunteers about the animal sanctuary, veganism, volunteer opportunities and the Veggie Pride Parade. http://veggiepridela.com/
I am so excited to get started helping Animal Acres rescue and rehabilitate abused farm animals. I hope to get a group together soon to go take a tour and lend a hand wherever it's needed. http://www.animalacres.org/

Leaf Cuisine: I've tried quite a few of their raw food offerings through Whole Foods and have been pleased. It was nice to see them there preparing fresh food and educating expo goers on raw and living cuisine. I stopped by and grabbed some "Kickin' Kale Crisps". They were delish and I plan on loading up my dehydrator with my own version soon! http://leaforganics.com/


Bragg Live Foods: This was one of the busier booths at the expo. I passed by several times and they were always overflowing with curious people. Patricia Bragg was there speaking with everyone about the benefits of the Bragg line and living a healthy lifestyle. I was able to get in and grab a few samples and purchase some of their new salad dressing. They had several new items to check out and try. I've been a fan of Bragg's ever since I discovered their Apple cider vinegar. It's truly the best tasting and most nutritious on the market.
While there, I was given a bottle of their new ACV drink. Wowza, it was good! I've mixed up my own at home before but they must have the ratio just right because it was wonderful. I will be purchasing this again as soon as it's available in stores. http://www.bragg.com/


Natural Solution: There were several vendors selling Himalayan salt, but none were the brand that I am familiar with. I happened to see a friend from my raw foods group while I was there and he recommended I try Natural Solutions. He said that the quality was wonderful and the prices were great. He was right and I stocked up on some at whole sale price!
There is nothing like using HS in your food preparation or body applications. The health benefits are remarkable for both the inside and outside of your body. http://designed4lifeusa.com

Before leaving the expo, I received a coupon to The New World Fair in Pasadena, May 16-17, 2009. There will be exhibitors, live music, speakers and even an open drum circle!

I won't miss this one! If your interested, check out the website for more info.
http://www.newworldfair.org

Curry Collard Wraps

Here's what I threw together to take to work today.
Quick, easy, flavorful and filling!

Wraps
Collard leaves- Vit A, K, phytonutrients
Take out the stem and wash these well by submerging them in a bath of salt water.
Rinse and let drain in colander or on a towel.
If you want more pliable greens, let them sit for awhile or even over night. They become more limp, the longer you let them sit. I like mine crunchy, so I just rinse and drain.

Filling
large carrots roughly chopped- high in fiber, Vit A
1/2c cashews- high in magnesium, rich in oleic acid
1/3c raisins- antioxidant, boron rich
1 clove garlic- can regulate blood pressure and increase immune system
2tbs extra virgin olive oil- rich in oleic acid, regulates cholesterol levels
1/8tsp ground cumin- aids in digestion, high in iron
1/4tsp ground ginger- antioxidant, settles upset stomach
1tsp Bragg's liquid aminos- Non GMO amino acids

1tbs lemon juice- Vit C, potassium, bioflavonoids
1tsp curry powder
sea salt and pepper to taste

Pulse first four ingredients in a food processor until broken down.
Add next six ingredients and blend until well combined. Don't over mix or you will have mush. You want the mixture to still be chunky.
Add s and p to taste.

Wrap in collard leaves and enjoy!

Raw Fruit and Cream Pie

I'm in dessert heaven today...I've been dreaming about this pie for some time now. I had all the ingredients layed out in my head and I imagined it was going to taste divine. I was not one bit disappointed. I had been waiting until I was able to get some more Bautista Farm Organic Dates and I finally got some yesterday. So, today was pie day!

Crust

makes 4 small pies

1c almonds- lowers cholesterol, has antioxidant Vit E

1/2c pecans- lowers cholesterol, protein

3/4c ground oat groats- high in fiber lowering cholesterol

1/2C dates (I used Deglet this time)- fiber and potassium rich, natural sweetener

1/4 of a vanilla bean

pinch sea salt

Mix all ingredients in food processor until nuts are in small pieces and crust sticks together.

Cream Filling

2c strawberries- rich in antioxidants, Vit C

2tbls coconut cream- http://andeverything-in-between.blogspot.com/2009/02/making-coconut-creammilk.html

about 4 soaked dates- fiber and potassium rich, natural sweetener

Blend all ingredients in blender until smooth. Use a little of the date soaking liquid if cream is too thick.

Fruit

2 peaches- potassium, Vit A, C

1c strawberries- rich in antioxidants, Vit C

agave syrup to taste

Slice fruit and add agave. I let it sit overnight, so that the fruit releases it's juices and gets nice and soft.

Assembly

Mold crust on 4 serving plates or 1 large dish. Make sure to mold a lip around the crust to hold the cream. Pour in cream and top with fruit.

Welcome to dessert heaven!

Strawberry Tomatoes

These tomatoes grow in clusters on the vine and have a shape similar to a strawberry. Besides being beautiful and delicious, they are an excellent source of Vitamin C, A, K and the powerful antioxidant, lycopene.

I would love to tell tales of how I always enjoy tomatoes sliced with evoo, fresh cracked black pepper and a touch of Himalayan pink salt, however that's just not true. Though I've prepared them that way before and thoroughly enjoyed it, these beauties rarely make it past the passenger seat of my car.

*sad face*

It's an addiction. The funny thing is I never liked eating tomatoes straight up until I started purchasing the many varieties I find at Farmers Markets. Now, I simply cannot get enough!

This time I thought ahead and purchased some extra, along with some asparagus, fingerling potatoes and fresh herbs. Sounds like a delicious dinner to me!

Making Coconut Cream/Milk

I've gone coconuts and I don't intend on ever coming back!

I use coconut meat, oil, milk and cream on my hair, body and in my cuisine daily.

The health benefits of coconuts are astonishing! Yes coconut milk is high in saturated fat, but it's a naturally occurring fat and is easily metabolized by the body. Coconuts contain lauric acid which is the same type of saturated fat found in breast milk. The powerful antiviral, antimicrobial and antifungal properties of lauric acid helps your body fight off a myriad of viruses and bacteria.

Coconut cream/milk is surprisingly easy to make at home. The best part is you are left with pure cream and none of that extra stuff used in commercial cans of coconut cream and milk.

For this you will need:

blender
strainer, cheese cloth or nut milk bag
hammer and nail (or other way of getting into the coconut)
brown coconut
filtered water

Begin by using the hammer and nail to poke a hole in the "eyes" of the coconut. drain all of the coconut water into a cup. Enjoy this immediately or you can freeze to use later. If the water smells or tastes rancid you will need to use another coconut.

Next crack the coconut open using the hammer. Get it into small enough pieces for you to handle and extract the meat from the shell. Once it's cracked open, I use a spoon and/or knife to pry the flesh from the shell.

Don't worry about taking off the brown skin. Put your pieces into a blender and cover with warm filtered water.

Blend until coconut is finely broken down.

Strain. Squeeze or push down on coconut to extract all of the liquid.

Use right away as coconut milk or let it sit until the cream rises to the top.

Green Chips

Kale chips are a favorite of raw newbies and veterans alike. They are nutritious, fairly quick and very easy to prepare. Collard greens are also excellent in chip form. You can purchase these from many stores that sell raw foods, but they are pricey. Whenever I get a good deal on greens, I grab a few extra bunches and then prepare them at home for a fraction of the cost.
These can also be stored, but mine never make it that far. We enjoy them fresh from the dehydrator!

Basic Recipe

any of your favorite greens- Vit A, K, phytonutrients
extra virgin olive oil- rich in oleic acid, regulates cholesterol levels
sea salt

Remove stems and break the greens up into chip size pieces. Toss in evoo and salt. Dehydrate on 110 degrees until crispy (about 5 hours).


You can use all kinds of combinations to flavor your greens. Here are some of my favorites.

evoo, nutritional yeast, cayenne pepper, sea salt

apple cider vinegar, agave syrup, sea salt

evoo, garlic powder, chili powder, cumin, sea salt

tahini, apple cider vinegar, sea salt

These are really fun to eat. I feel like I'm snacking on fall leaves!
Enjoy!

Avo Hummus Salad

So simple, yet so delicious and very filling.
The flavor combination of the peas, swiss chard and hummus is dynamite!

Makes 1 large salad or 3 side salads

1 carrot thinly sliced- high in fiber, Vit A
1 roma tomato chopped- vit C and lycopene
1/2 of green bell pepper chopped- Vit C
2c sugar snap peas- Vit C, A
3 leaves swiss chard sliced- high in fiber Vit A, K
back pepper
Avo Hummus http://andeverything-in-between.blogspot.com/2009/02/avocado-hummus.html

Toss everything together with the hummus and enjoy!

Avocado Hummus

I am quite a hummus aficionado. I will eat hummus with just about anything. Falafel of course, but then there's on salad, with fruit, atop raw breads and crackers, rolled up in any green and even right off of the spoon.

When I started eating raw I tried out various methods of making a tasty raw hummus. I found that I was not fond of using soaked garbanzo beans, but I was very fond of using zucchini.

I came across this wonderful recipe and have been spring boarding off of it ever since. http://goneraw.com/recipe/hummus

My avocado version has become a favorite because the avo provides a wonderful creamy texture that you miss without the use of beans. Avo also adds a pleasant background flavor to the tahini and spices.

Avo Hummus

2 large peeled zucchini- Vit A, folate(Vit B9), potassium

1 medium avocado- oleic acid, folate(Vit B9), potassium

1c raw tahini- rich in minerals and high in lignans

juice of 2 lemons- Vit C, potassium, bioflavonoids

1/3c extra virgin olive oil- rich in oleic acid, regulates cholesterol levels

3 cloves garlic- can regulate blood pressure and increase immune system

handful of cilantro- Vit A, lutein, stimulates digestion

1tsp ground cumin- aids in digestion, high in iron

dash of cayenne pepper- Vit A, capsaicin

sea salt to taste

Place all ingredients in high speed blender or food processor and mix until creamy. Experiment with different add ins. Red peppers, olives and sun drieds are some of my favorites.

Enjoy!

Rawsagna Casserole

This recipe was inspired by Ani Phyo's Rawzagna recipe found here http://www.aniphyo.com/
In line with keeping things simple, I made this casserole in just a few steps and used one of my favorite raw cheese and marinara sauce recipes.

This is one of those recipes that can change depending on what veggies you have on hand. I've thrown in some leftover dehydrated mushrooms, cheddar seed cheese, red pepper and marinated greens before and it was just as delicious. Experiment and see what combinations you can come up with.
Don't forget to share them with me!

Crust
1c ground sunflower seeds- Vit E, phytosterols which help lower cholesterol
1/2c ground flax seeds- Omega 3 fatty acids, high in fiber, lignans
2tbls extra virgin olive oil- rich in oleic acid, regulates cholesterol levels
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp salt
1/4c water


In a deep dish, mix all ingredients and then press onto bottom of your dish.

Filling
1 large thinly sliced zucchini- Vit A, folate(Vit B9), potassium
4c shredded spinach leaves- high in iron and calcium
2c shredded carrots- high in fiber, Vit A
1/2c diced green bell pepper- Vit C
any other filling you like
salt and pepper to taste


Toss each of your veggies in olive oil, s and p. You can do this on one bowl. I kept them separate for neater layering and prettier presentation.

Cheese
1c ground sunflower seeds- Vit E, phytosterols which help lower cholesterol
1c ground cashews- high in magnesium, rich in oleic acid
juice of 1 lemon- Vit C, potassium, bioflavonoids
1tsp Bragg liquid aminos- Non GMO amino acids
1 clove garlic- can regulate blood pressure and increase immune system
water for thinning



Put all ingredients in food processor and mix until creamy and combined. use water to thin to desired consistency. for this casserole I used a thicker cheese for the inside and then thinned it out for the topping.

Marinara
6 Roma tomatoes- vit C and lycopene
2 cloves garlic- can regulate blood pressure and increase immune system
1 Medjool date- fiber and potassium rich, natural sweetner
1c sun dried tomatoes- Vit C and lycopene
1/4c olive oil- rich in oleic acid, regulates cholesterol levels
1tbls fresh rosemary- Vit A, C
2tbls fresh basil- Vit A, C
1/4c olive oil- rich in oleic acid, regulates cholesterol levels
1tsp dried oregano- Vit A, C
1/2tsp onion powder
salt and pepper to taste


Put all ingredients except olive oil in food processor. Process until finely chopped. Drizzle in olive oil until well combined.

Layering


Layer in zucchini, spinach and carrots. Press down making sure layer is even. Top with sauce and then dollop with cheese. Repeat layer once more ending with zucchini. Press down again and then top with cheese and bell peppers.

Enjoy!

Dandelion Greens

Dandelions are in the sunflower family and grow all year long, peaking in the springtime. Chances are, you have some growing in your back yard right now. You know, those small yellow flowers that mature into feathery balls that get blown off into the wind. They're much more than just weeds, so stop trying to get rid of them and start eating them!

The dandelion leaves are what you want to harvest and taste best if picked before flowering occurs. They have a slightly bitter and tangy flavor that goes especially well with salads.

Besides flavor, dandelions are filled with more nutrients than many wider known greens. Just one cup of raw dandelions has 98%DV of Vit A, 58%DV of Vit C and 18%DV of calcium. http://www.elook.org/nutrition/vegetables/2410.html

Dandelion greens aid in digestion as well as cleanse the liver, blood and kidneys. For the most benefit, you can use them in tinctures, teas and juices.

Nothing makes me feel more alive than a freshly squeezed glass of juice in the morning. This recipe using the dandelion greens is especially great for fasting and cleansing.

Dandelion Lemonade

makes about 24 ounces

1/2 bunch organic dandelion

1 collard leaf or handful spinach

1 lemon

2 cucumbers

2 apples

Put all ingredients through your juicer.

Enjoy straight or over ice!

Mmmm, Blood Oranges

The blood orange is perhaps one of the most captivating fruits out there. Like the dragon fruit, passion fruit and kiwi, they are as interesting to look at as they are to eat! The blood orange gets it's ruby red flesh from a pigment called anthocyanin. Anthocyanin is also a powerful antioxidant, which is not usually found in citrus, but rather other red fruits and flowers. Just like other citrus, the blood orange is high in Vit C and potassium, so you can feel even better about enjoying one of these gems!


I picked up a few at the farmers market today and had a couple as soon as I got home. Blood oranges have a lighter orange flavor with a sweet hint of raspberry. They are delicious and can be used in many savory and sweet dishes. As for me, I like to enjoy mine straight up!

I learned from the vendor that they originated in Italy and have been growing in Texas and California now for many years. There are three main types, but the one often found here is the Moro. I am fortunate to live in California where these beauties will be available up until May.

Enjoy them while you can!

Crispy, Crunchy Tacos

I've made a few versions of tacos since becoming raw and this was by far my favorite. It has all the crunch you get with a standard taco and the flavor combination is spot on.

It came about by mixing and mingling a couple of left over recipes and it turned out to be a match made in raw food heaven!

Rawcos

Rinse and drained Romaine lettuce leaves

Onion bread, dehydrated until extra crispy http://andeverything-in-between.blogspot.com/2009/01/famous-onion-bread.html

chopped tomatoes

Cheddar cheese

1c ground sunflower seeds

1c ground macadamia nuts

1 small red bell pepper

1 small orange, peeled and deseaded

juice of 1 lemon

2 cloves garlic

1tbsp Bragg Liquid Aminos

Mix all ingredients in food processor until creamy.

Carrot filling

2 large carrots shredded

1tsp chili powder

1/4tsp garlic powder

1/4tsp cumin

Mix all carrot ingredients together and set aside.

Assembly

Anything goes here, but I like to start with a generous amount of carrot. I add pieces of the onion bread down each side like a taco shell. Then spoon the cheese down the middle and top it off with fresh tomato.

Enjoy!

Famous Onion Bread

If you have even so much as dabbled in raw and living foods, you have come across The Onion Bread recipe. It was one of the first things I tried when I jumped into raw and I have to say, it is quite fabulous.
The tried and true recipe is from Matt Amsden's book RAWvolution. http://www.amazon.ca/Rawvolution-Matt-Amsden/dp/0060843187
Even my husband who isn't too fond of onions enjoys this recipe. Dehydrating onions mellows them out and also brings out their sweetness. Five simple ingredients yield a delicious result.
I came up with this version when I was jonesing for some onion bread, but only had purple onions on hand. As with most of my meals, I worked with what I had. The purple onions and brown flax meal gave the bread and even darker color and the sweetness was divine.

Purple onion bread

2 pounds purple onions- Vit C, rich in phytochemicals
1c ground brown flax seeds- Omega 3 fatty acids, high in fiber, lignans
1c ground sunflower seeds- Vit E, phytosterols which help lower cholesterol
1/4c Bragg Liquid Aminos- Non GMO amino acids
1/4c extra virgin olive oil- rich in oleic acid, regulates cholesterol levels


Slice onions in food processor. Grind until the onions are in small pieces, but not mush.


Remove them from FP and place in a bowl with the remaining ingredients. Let sit for a minute so the flax and seeds will soak up some of the juices from the wet ingredients and onions.



Smooth onto teflex sheets or parchment paper about 1/4 inch thick. Dehydrate at 110 until firm enough to flip(about 5 hrs). Dehydrate other side until bread is firm.
Sometimes I will dehydrate further to create a crispy flat bread.
Enjoy!

Collard Wraps with Walnut and Sun dried Tomato filling

I'll wrap anything up in a collard green and eat it!
It makes the perfect holder for so many fillings. Collards are very similar to Kale, but for me it has a slightly different flavor. I also like the size of collards. The size aids in it's ability to wrap up so many things.
Even greater, collard greens are high in fiber and filled with phytochemicals, which reduce your risk of cancer.

So, eat up!

Wraps

Collard leaves- Vit A, K, phytonutrients

Take out the stem and wash these well by submerging them in a bath of salt water.

Rinse and let drain in colander or on a towel.

If you want more pliable greens, let them sit for awhile or even over night. They become more limp, the longer you let them sit. I like mine crunchy, so I just rinse and drain.

Filling

1c walnuts- high in protein and omega 3 fatty acids

2tbl chopped sun dried tomatoes- Vit C and lycopene

2 carrots- fiber, Vit A

1/4 of a medium green pepper- high in Vit C

2tbl chopped basil- Vit A, C

1 clove garlic- can regulate blood pressure and increase immune system

1tbl olive oil- rich in oleic acid, regulates cholesterol levels

salt and pepper to taste

1/2c sprouted kamut-you can use all kamut and skip the walnuts. I like the chewy texture this gives the filling.

Put everything except kamut in a food processor and mix until combined, but not mushy. Hand mix in kamut. Layer this in your wrap with more shredded carrots, avocado or anything else that suits you.

Enjoy!