Friday, January 29, 2016

Pome de Sec

We have triple sec but no other liquor, so we created the Pome de Sec.
2/3 cup pomegranate juice
2/3 cup triple sec
juice of 1 lime
2 TBS agave
2 large glasses of ice

Friday, January 22, 2016


We have an abundance of lines from our lime tree, so we made margaritas on this icy night!
6 oz tequila
3 oz triple sec
1 lime squeezed
2 oz agave
2 glasses of ice

Tuesday, January 12, 2016

Raw Curry

We used the Curry Lentil Stew recipe and modified for a raw dish.

The Ingredients to serve 2:

Curry Sauce:

  • 1 tbsp curry powder
  • 1/4  cup chopped cilantro
  • 1/4 cup sun-dried tomatoes, soaked, save soaking water
  • 1 tsp. ground cumin
  • 1-2 cloves of garlic
  • 1 pitted date
  • 1 small zucchini (chopped)
  • 1/2 cup tomato soaking water
  • 1/4 cup cashews, soaked until the nuts have doubled in size, about 4 hours

    directions for sauce: blend everything in a high speed blender

  • 2 green onions (finely chopped)
  • 1 red bell pepper (chopped)
  • 1/2 cup  broccoli
  • carrot (finely chopped)
  • 2 sticks finely chopped celery
  • 1 cup chopped mushrooms 
  • 2 TBS. lemon juice
  • 1 TBS sesame oil
  • 2 tsp coconut aminos

Marinade the vegetables in the lemon juice, coconut aminos, and sesame oil. We placed it in the dehydrator for a couple of hours to warm it.

Fold sauce with vegetables. 

Nutritional information per serving as is
calories: 267
Fat: 16.3 g
Carbs: 28.6 g
Fiber: 8.9 g
Protein 9.0 g

Serve as is, over zoodles or bloomed rice. We served it over bloomed wild rice.

Monday, January 11, 2016

Raspberry Fudge

We altered the Fully Raw raspberry fudge recipe to fit our needs. We do much better without the nuts.

Fudge layer:
3 cups pitted dates
2 cups dried mulberries
1/2 cacao powder plus 2 TBS water to make a sauce
1/4 cup cacao nibs
1/2 tsp vanilla
pinch salt
Directions: add all ingredients to make a fudge looking mixture in the food processor. Layer a parchment paper lined with half the mixture.

Raspberry layer;
2-3 cups raspberries
1/2-1 cup pitted dates
1/2 tsp vanilla
Directions: blend in a high speed blender until smooth. Pour over the fudge layer. Top with the remaining fudge. Freeze for 4 hours.

Friday, January 8, 2016

Winter Vegetables

Raw Mushroom Loaf


The recipe Winter Roasted Vegetables with Spicy Poppy Seed Sauce is from the UCD integrative medicine site. To my surprise this isn't roasted. Our substitutions are broccoli for cauliflower, and black poppy seeds for white. The recipe was a wonderful side for my husband's meatloaf and raw mushroom loaf. We also had a leafy greens from our garden.

Mushroom loaf

The savory-mushroom-nut-loaf is from Raw Food Rehab. Our changes are in italic.

  • 1 cup carrot pulp (I used 3 carrots rough chopped)
  • 1 cup raw pecans (we used 1 cup crispie sunflower seeds)
  • 1 cup crispie walnuts (we used 1/2 cup walnuts and 1/2 cup pumpkin seeds)
  • 1/2 cup crispie pumpkin seeds (can substitute 1/2 cup crispie sunflower seeds)
  • 1 cup mushrooms
  • ½ cup celery, chopped
  • ½ cup sweet yellow onion, rough chopped
  • 1 1/2 teaspoons dried sage or poultry seasoning
  • 1/2 teaspoon sea salt 
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1-2 cloves garlic
  • 1 stalk celery, finely diced
  1. In a food processor fitted with the s-blade, process carrots until they resemble very small granules. Empty into a large bowl and set aside.
  2. Add the nuts to the food processor and grind until they resemble a coarse meal. Place in bowl with carrots. To the processor, add mushrooms, 1/2 cup celery, onion, sage, salt, pepper, thyme, and garlic. Continue processing until everything is finely ground.
  3. Transfer this into the bowl with carrot/nut mixture and stir in diced celery.
  4. Use your hands or a wooden spoon to mix and combine everything together.
  5. Form into a loaf, cake or patties. Dehydrate 4-6 hours at 105, (less time if you are making smaller cakes) until a crust has formed on top and it's nicely warmed.

Saturday, January 2, 2016

January 201 Raw Potluck

This month's theme is New Year's Resolutions, what do you want to incorporate into your diet. What does that mean? For me it is I want to incorporate more raw soups this winter instead of cooked. For some it might be more leafy greens or salads, or raw breakfasts such as smoothies or fruit salad, or zoodles instead of rice or pasta, or raw vegan cheeses instead of dairy, or raw nut and fruit based desserts instead of processed sugar and flour based or .... anything where you would like to make a substitution for you are now eating.

Some of the resolutions were to eat 2 raw meals a day; undo the holidays (said by multiple people); detox; more healthy snacks; 1 raw meal a day; more raw soups; eating healthier.

On our menu today is

Shiitake Dumplings in a Sesame Broth

Raw Cream of Broccoli Soup

Raw Sweet and Sour Broccoli Salad,

orange slices

Raw Mediterranean Pasta

healthy snacks consisting of pineapples, apples, celery, kiwi

tossed leafy greens with cranberries, almonds, and apples and a raspberry vinaigrette dressing

1 lb asparagus cut into 1-2 inch pieces
1 T tahini
1 T honey
 1/4 t. toasted sesame oil  OR 1 t sesame seeds

mix well

Sweet Potato Salad
2 c peeled, rated sweet potatoes
1 c dressing (below)
Mix well and serve

Dressing for Sweet Potato Salad
1 t grated orange zest
1/2 c water
3 T raw almond butter
2 t. raisins that have been soaked ~ 20 min
1 t liquid aminos
1/2 t Trader Joe's 21 Seasoning Salute
1 clove garlic
1 t flax seeds

Place all ingredients in High speed blender.  Make ahead and refrigerate.

Almond Hot Chocolate
2 cup almond milk
2 cup water
8 dates
4 TBS cocoa powder
1 inch vanilla bean
pinch salt

Blend in a high speed blender on soup cycle to make hot

Next month's theme is food good for the heart. There was a study released stating that cocao/cacao is wonderful for the heart.

Raw Cream of Broccoli Soup

My quest for raw soups continues. We combined multiple recipes starting with one from the Cancer Project which is one of our favorite cooked soups. Cashews are a must for cream of anything raw soup, as is zucchini. Lemon juice as a color preservative. Celery to reduce the salt. The spices for health benefits as well as seasoning.

1 cup cashews, soaked, drained, rinsed and drained
1 small zucchini, diced
1 stalk celery, diced
4 cups broccoli, reserve 1 cup do not blend, reserve for garnish
1-2 clove garlic
1 TBS lemon juice
2 spring onions, 1 to blend and 1 to garnish
1/4 tsp marjoram
1 tsp turmeric
1 vegan bouillon cube
1/2 tsp thyme
1 inch rosemary sprig
3 TBS nutritional yeast
2 cups water
broccoli sprouts for garnish

Place all but garnishes in a high speed blender and blend for 90 seconds to heat. Mix in garnishes.