Saturday, November 29, 2014

Raw Cinnamon Raisin Bagels with Honey Cashew Cream Cheese

Raw bagel with cashew cream cheese
The hubby loves bagel and cream cheese. We thought we would make sweet ones first for our son and grandmother.
raw cinnamon raisin bagels
Made 7 1/4 cup bagels
almond pulp (leftovers from using 1 cups almonds to make almond milk, ~ 1 cup pulp)
2 TBS honey
1 tsp freshly ground cinnamon
~1 cup flax meal
1/2 cup raisins

Directions: mix all ingredients in a food process with a dough blade. When it looks like bread dough, balling up in the processor enough flax has been added. The amount will vary depending on the dryness of the almond pulp.
Using a 1/4 cup  make almond balls. Using one's finger, place a hole in the middle, making a small bagel. Dry in the dehydrator (set at 105) on the screen, no sheets are needed. This will be 12-18 hours. Do to the higher moisture content, these will only keep for 4 days. Freeze the remaining ones.

This raw  cashew cream cheese recipe is good. We added 1/4 cup of honey to the entire recipe make a sweet cream cheese

Thursday, November 27, 2014

7-course Italian Holiday Meal honoring my Italian Heritage

Thanksgiving 2014
 While my 96-year old grandmother was visiting earlier this month, she told me about the Sunday dinners (and the holidays) at her Italian grandmother's home. Her grandmother's children owned different stores, one had a delicatessen, a grocer, a bakery. Without refrigeration and not wanting to pay for ice to keep things cold on Sundays or holidays, they would bring the leftover perishable food to her grandmother. My great-great grandmother would prepare a traditional feast for her family each week.

she is rolling bracioles
As my grandmother retold her childhood story, how she missed the family time together and LOVED the 7-course meals with wine, all I could think about is this is a piece of me too. What a tradition to restart, not because the food would perish as in her grandmother's day but to preserve a piece of who I am and the importance of being surrounded by loved ones.  As for our time-period,what a blessing to have refrigeration and freezers, so the food could be prepared over several weeks and stored in the freezer.
I remind my grandmother of her grandmother, in many ways, being petite, the love of food preparation, the garden, and the chickens just as her grandmother; although my great, great grandmother DID kill her chickens.
With each visit I realize, I may look more like my paternal German side, but I have my material Italian heart.
I love how things always come full circle!
Thanksgiving 2014 with my grandmother

Thanksgiving has always been my favorite holiday, so we decided to restart her 7-course meal for Thanksgiving, although not a traditional Thanksgiving meal, while she is still with us. This will be a Holiday Tradition to pass on to our children. I selected braciole because growing up it was one of my favorite meals prepared by my grandmother . Our son, Joe, made the bracoile the day after we talked about the menu and restarting the tradition.

From my grandmother's memory, all the perishables from the family's stores provided for these courses; an antipasto platter, a salad, soup, pasta, meat, a fruit and cheese platter, and dessert.

In trying to keep with tradition plus meeting our family needs, this is what we created.

course 1: Antipasto platter
Antipasto Platter

antipasto platter consisted of nitrate-free pepperoni and salami, olives, and artichokes.
vegetable antipasto
For our vegans, we prepared a vegetable antipasto platter consisting of broccoli,  zucchini, mushrooms, red peppers,  and green beans. The vegetables were marinaded with orange juice, lemon juice, olive oil, flax oil, and herbs from from our garden.
The wine selected was pinot grigio.

course 2: Salad
the salad was brought by our friends Jyl and Cristen as a mini salad bar.
The wine selected was pinot noir

course 3: Soup
Chicken Soup
Non-cream of mushroom soup
homemade soups were a chicken soup using the carcass and whatever vegetables are in the refrigerator and herbs in the garden) and a non-cream of mushroom soup )
The wine selected was Sauvigon blanc

course 4:
Pasta with Tomato Sauce
the pasta was rice pasta with a living tomato sauce from
The wine selected was Chianti

course 5: Main Dish
Garlic Bread
The main meal was braciole stuffed with a ricotta cheese, Parmesan cheese, bread crumb, herb mix for our meat eaters.
The baguettes are UDIs and served with roasted garlic olive oil.
Zucchini Manicotti
For those who are vegan we served zucchini manicotti from
This was served with a side of green beans from our garden.
The wine selected was Sangiovese

course 6: Fruit and Cheese
Brie with apples and raspberries

the fruit and cheese platters were  a walnut stuffed brie from WholeFoods and
Almond Herb Spread
an almond feta spread.
We served this with sliced apples and pears, and gluten free crackers.
The wine selected was Riesling

course 7: Dessert
Raw Pumpkin Pie
desserts were a raw pumpkin pie (provided by Debbie and Craig)
Raw French Silk Pie
and raw cacao silk pie with a cashew whipping cream
Both served with  herbal teas or coffee.

Happy Thanksgiving Everyone!!!

Friday, November 21, 2014

Raw Apple Crumble

While trying to eat seasonally, a Raw Apple Crumble recipe has been in the works. This recipe is so easy. You will need a food processor.

1 1/2 cups of nuts (walnuts, pecans, almonds, hazelnuts... a combination works best)
6 -8 pitted medjool dates
1/4 teaspoon vanilla extract
Pinch of salt
A little water
juice of half a lemon
In a food processor, chop all ingredients together into a crumbly, but moist texture. Set aside in a bowl.

Apple filling
9 organic apples (organic are usually a little smaller, if using large apples, 6 should do), peeled, cored, and quartered

4-6 medjool dates
½ teaspoon of cinnamon
Pinch of sea salt
1/2 tsp vanilla
juice of half a lemon

In a food processor pulse 6 of the apples into small chunks and transfer to a mixing bowl. Don’t pulse too much.Process the remaining 3 apples with the dates, cinnamon and salt, until smooth (like applesauce).
Mix both together and spread into the bottom of a 9x9" pan and then sprinkle the crumble on top.

Wednesday, November 19, 2014

Red Lentil Mushroom Vegetable Soup

With cold weather upon us we LOVE soups. Today we created a Red Lentil Mushroom Vegetable Soup. It will be served with raw onion bread and a spring mix salad to keep the meal 75% raw. Thanks Courtney for your help today!!!

Ingredients: serves 4
1 cup rinsed, split red lentils
1 organic carrot, diced
2 organic celery, stalks
1 onion, diced
1 pound of cremini mushrooms, sliced
2 cups carrot juice
2 cups vegetable broth
1 clove garlic minced
1/4 cup fresh parsley
1 TBS fresh thyme
1 tsp fresh rosemary
a couple of handfuls of fresh kale, chopped (it is growing in our hoop house, but spinach could be used as well)

Directions: Using the vegetable broth (or carrot juice), saute the garlic and onions. Then add the other vegetables and saute. Add the remaining liquid, herbs, and lentils. Bring to a boil. Cover and reduce heat until the lentils are soft. Add the greens, stirring until wilted. Serve.

Nutritional information:
Calories: 256
Carbs: 47 g
Fat: 1 g
Protein: 20 g
Fiber: 16.7 g

Tuesday, November 18, 2014

Raw Cacao chip cookies

I have used the dehydrated almond pulp in the past to make these chocolate chip cookies
I have been experimenting trying to create a recipe using dates, cacao nibs, and cacao butter. This seems to work for us:

1 cup of dehydrated almond pulp ground in food processor (the leftover pulp from 1 cup of almonds used to make almond milk)
8-12 pitted medjool dates
2 TBS melted cacao butter
6 TBS almond butter
process in the food processor then mix in
2 TBS cacao nibs

Roll into TBS balls, then flatten.
Dehydrate for 4-6 hours at 105 degrees

Monday, November 17, 2014

French Silk Pie with Cashew Kreme

We wanted to make a healthier French Silk Pie. We made these as individual tarts but will make it for Thanksgiving as a pie.

Nut Crust:
2 1/2 cups nuts (walnuts, pecans, almonds, hazelnuts in any combination)
5-8 dates
1 tsp vanilla
1/4 cup melted cacao butter
Process in the food processor, then add the melted cacao butter

French Silk
2 avocados
12-14 pitted medjool dates
1 cups of water
4 TBS cacao powder
1/4 cup melted cacao butter
2 tsp vanilla

Place of the ingredients in a food processor, process until smooth.
Pour the French Silk filling into nut crust lined muffin cups. Smooth

Cashew Kreme
1 cup soaked cashews (soak ~ 6 hours, drain, rinse, drain)
6-8 soft medjool dates, pitted
3/4 cup of water
1/4 cup melted cacao butter

Place ingredients in a high speed blender. Blend until smooth.

Garnish with cacao nibs

Sunday, November 16, 2014

Raw Hot Peppermint Cacao

On days like today, we love hot chocolate. Today we made it using cacao powder and heated in our high speed blender while processing. This is 2-3 servings.

1 cup almond milk
1 cup water
2 TBS cacao powder
1 TBS peppermint leaves (1/2 - 1 tsp peppermint extract)
1 tsp lucuma (adds sweetness and enhances the flavor. This is also a wonderful mouth and digestive healing plant)
2-6 pitted medjool date (depending how sweet one likes it)
a dash of salt
a dash of cinnamon

Directions: place all the ingredients in a high speed blender (we use the Blendtec soup setting), blending until desired temperature.

Garish with cacao nibs or cashew whipping kreme

Saturday, November 15, 2014

Raw Vegetable Antipasto

This recipe is from Raw Food for Dummies, page 236, and delicious.
1/2 cup freshly juiced orange
1 1/2 TBS freshly squeezed lemon
2 TBS extra-virgin olive oil
2 TBS cold-pressed flax oil
1/2 tsp Italian seasonings
1/2 tsp onion powder
1/2 tsp salt
1 garlic clove crushed
1/2 tsp powdered mustard
1/4 pound green beans
1/4 crimini mushrooms
1 cup broccoli (or 1/2 cup cauliflower/ 1/2 cup broccoli)
1 zucchini sliced
1/2 red bell pepper

Directions: Combine the marinade, stirring well in a large bowl. Add the vegetables and toss. Marinade for 8 hours.

Friday, November 14, 2014

Rosemary Garlic Roasted Root Vegetables

We loved roasted root vegetables with rosemary and garlic. Butternut squash could be used and even red potatoes or beets. Choose the winter vegetables you enjoy most. We used what was in the refrigerator from our farmers'market. We served this with Raw Sprouted Lentil burgers (for those trying to stay ~75% raw through the winter) and burgers for the rest with plus a spring mix salad.
Thanks Courtney for helping prepare this!

1 pound parsnips
1 pound carrots
1 bunch of turnips
1 pound sweet potatoes
1 pound of onion, diced
4 tablespoons extra-virgin olive oil
1 teaspoon Himalayan salt
4 tablespoons fresh rosemary needles
2 heads garlic, broken up into cloves (with or without skin)
1/2 teaspoon freshly ground black pepper

In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and onions with the oil and salt. Roast for 25 minutes at 425. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

Sunday, November 9, 2014

Food Combining Chart, great especially for smoothies

Smoothies are the rage right now and this is a good food combining chart to avoid gastro issues. The information is from This link isn't working, this link is also good

How To Use The Raw Food Combining Chart

If a circle touches another, the that means those 2 foods can be eaten together in one meal. If two circles do not touch each other, it means you should not combine those 2 foods together in one meal. I recommend waiting at least 30 minutes after a meal before consuming another meal with fruit that does not combine with the original meal. (Greens work with everything)

raw food combining chart

If you would like to download The Raw Food Combining chart, right click on it and select “Save Image As…”

If this chart is too confusing or too much of hassle, I recommend you check out my Food Combining Quick Check App. When making more complicated meals, having to use a pesky chart to check every ingredient with every other is quite time consuming. I have created the App to make it easy for anyone to check if their meal is properly combined within a few simple clicks. Find out more about it here.

Sweet Fruits Include:
  • Bananas 
  • Dates
  • Figs
  • Persimmons 
Sub-Acid Fruits Include: 
  • Mangoes
  • Cherries
  • Blueberries
  • Apples
  • Papaya
  • Plums
  • Peaches
Acidic Fruits Include: 
  • Oranges 
  • Tomatoes 
  • Grapefruit 
  • Pineapple 
  • Strawberries 

Greens Include:
  • Baby Spinach
  • Celery
  • Romaine Lettuce
  • Cos Lettuce
Overt Fats Include: 
  • Avocado 
  • Ackee
  • Seeds 
  • Nuts 
Melons Include:
  • Honeydew Melons
  • Cantaloupe
  • Watermelon
  • Muskmelon

If you know anyone who could benefit from learning how to make properly combined meals, I recommend sending them a link to this article. No one enjoys having a bloated stomach and lots of gas! - 

See more at:

Saturday, November 8, 2014

November Potluck

This month we are sampling different ideas that could be served for Thanksgiving, Christmas or other holidays.
We are having "drummettes", mashed potatoes, a citrus salad, a jicama salad, a cranberry relish, a pumpkin cranberry parfait

The drummettes are from shaped as drummettes instead of patties.
3 beet (juiced, saving the pulp)
1 1/2 cup carrots (juiced, saving the pulp)
3 TBS miso
1 1/2 cup portobello mushrooms, chopped
3 clove garlic, minced (1/8 tsp powder)
3 TBS olive oil
1 tsp Celtic sea salt
2 oranges juiced

In a bowl combine the vegetable pulp and miso. Drink the juice.
In a high speed blender combine mushrooms, garlic, olive oil, and salt, and orange juice.
Combine the blender mixture with the vegetable mix, mashing together.
Form 2 4-inch patties and dehydrate for 4 hours, flipping after 2 hours.

The mashed "potatoes" are from
3 cups cauliflower florets
1/2 cup pine nuts
1/2cup fresh thyme leaves
1/4cup fresh lemon juice
2 cloves of garlic
Dash of cold pressed olive oil
Pinch of salt and pepper.
Food processor
Place all ingredients into food processor. Process for a couple minutes until all ingredients are mixed well. 

The citrus salad recipe is
2 TBS olive oil
2 lemons, juiced
dash of salt
green onions
red onion
romaine lettuce
2 grapefruit
2 avocado
almond slices

The jicama salad recipe is
1 jicama diced
1 can rinsed and drained black beans
1 cup corn
1 tomato diced
1 red pepper diced
1 avocado
1/4 cup cilantro

1/4 cup oil
garlic clove
3 TBS orange juice
3 TBS lime juice
3/4 tsp coriander seed
2 tsp minced shallot

The cranberry relish is from
2 cups raw cranberries
1/2 cup raisins
3/4 cup dates
process to desired consistency
1 apple
2 oranges (1 orange sliced and 1 orange juiced)
pulse to incorporate

The pumpkin cranberry parfait is from

Tuesday, November 4, 2014

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”

Our friend Betty made these pumpkin parfaits for us and our son LOVED them. She made a few alteration to the original recipe which are listed below.

Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”
Pumpkin Purée
  • 1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
  • 1 teaspoon cinnamon
  • dash of nutmeg, cloves, and allspice
  • 2 tablespoons raw agave nectar or sweetener of choice
1. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water if needed. You will have to scrape down the sides of the food processor while processing. 

Ginger Whipped “Cream”
  • 1/2 cup cashews meal
  • 2 TBS to 1/4 cup water 
  • 1/4 cup coconut oil, melted
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons raw agave nectar or liquid sweetener of your choice
1. Place cashews and water as needed in high-speed blender. Blend until smooth. 
2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended. 
3. Transfer to container and chill until set. 

Cranberry Layer
  • 1 cup fresh cranberries
  • 1/4 cup raw agave nectar
1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky. 

Pecan Layer
  • 1 cup pecans
  • 1 teaspoon cinnamon
1. Place pecans and cinnamon in food processor. Pulse until chopped. 

1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.

The recipe is from

Monday, November 3, 2014

Avocado Garlic Aioli

We love avocado garlic aioli and decided to make a raw version. We will be using this with our Raw Sprouted Lentil Burgers from

We use cashew mayo in recipe and the recipe is below.

1 large avocado, pitted
1-2 cloves of garlic
1/2 TSP lime juice
1/4 cup cashew mayo*
salt and pepper to taste

Directions: place all the ingredients in a food processor, blending until smooth.

* The cashew mayonnaise is from Raw Food for Dummies
1 cup soaked, drained, rinsed, drained cashews (soak for 4 hours, macadamia nuts or sunflower seeds could be substituted for the cashews)
6 TBS filtered water
3 TBS lemon juice
2 TBS liquid sweetener (agave, coconut nector...)
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
a pinch of ground pepper
1/4 cup olive oil

directions: puree all the ingredients but the olive oil in a high speed blender until smooth, using a rubber spatula to push everything toward the center vortex. With the blender running slowly add the olive oil through the hole in the blender lid until the mixture is emulsified.