Raw Chocolate Pudding
This is a delicious and unique (not the mention healthy!) recipe. It was very simple to make…the only time involved is soaking the dates. Try this straight off the spatula or frozen. There is another version here (it’s a little more gourmet…but Renee is one of my favorite chefs…so I had to mention it!). No photo today…you’ll just have to make it yourself! Yum!
Raw Food Made Easy for 1 or 2 People
by Jennifer Cornbleet
Yeld: 1 cup, 2 servings
1/4 c. pitted medjool dates, soaked*
1/4 c. pure maple syrup
1/2 tsp. vanilla extract
3/4 c. mashed avocados (1 1/2 avocados)
1/4 c. plus 2 tbsp. unsweetened cocoa or carob powder
1/4 c. water
Place the dates, maple syrup, and vanilla in a food processor fitted
with an S blade and process until smooth. Add the avocado and cocoa
powder and process until creamy. Stop occasionally to scrape down
the sides of the bowl with a rubber spatula. Add the water and
process briefly. Stored in a sealed container, it will keep for
three days in the refrigerator, or two weeks in the freezer. Serve
chilled or at room temp.
FOR DOUBLE BATCH:
Increase amounts to 1/2 c. dates, soaked, 1/2 c. maple syrup, 1 tsp.
vanilla extract, 1/2 c. mashed avos (3 avos). 3/4 c. cocoa powder,
and 1/2 c. water. Yield: 2 cups, 4 servings.
Salad Love
I love salad. I could seriously DRINK my balsamic vinaigrette dressing (below). I love it that much. I’ve been trying to eat a lot cleaner lately (no refined sugars or flours)…basically eating raw until supper. Fruit for breakfast and snack and I’ve making a huge salad like the one above nearly everyday for lunch. Eating greens will really help curb sugar cravings…try it! I’m so excited for the Farmer’s Market to begin so I can get some local, organic greens and veggies. Oh the joy!
My salad usually consists of:
- organic spring mix or romaine
- walnuts
- raisins
- broccoli
- kale
- tomatoes
- ground flax
- hemp seeds
- carrots
- avocado
Don’t ever say that a salad won’t fill you up! This salad will 🙂
Here is the dressing recipe again. I usually make a double batch and it keeps for at least a week, if not longer. Just add a little water each time you use it and shake.
Balsamic Vinaigrette
Living Cuisine: The Art and Spirit of Raw Foods
Renee Underkoffler
6 T extra virgin olive oil
3 T balsamic vinegar
1 T apple cider vinegar
1 1/2 T maple syrup or raw honey
1 T nama shoyu
1 T white miso
1-2 cloves garlic
1/4 cup chopped parsley
2 t oregano
Sun-dried sea salt to taste
In a blender, blend all ingredients until smooth. Store in a glass jar in refrigerator. Keeps for 3-4 days. To re-use, add a little water and shake.
Pesto Pizza
This was the first meal I made in the kitchen in our new apartment. However…the oven was pretty much worthless and it took about an hour to melt the cheese! They are replacing our oven…yay! It was still delicious.
I started with garlic naan and topped it with pesto. Then I added some sliced roma tomatoes, artichokes, feta and romano cheeses and topped it all off with an Italian blend of cheeses and melted it all up in the oven. Yum. Yum. Yum. It was so fast and easy. Everyone had their own personal pizza and we devoured them.
Sweet Potato, Squash, & Apple Soup
I found this delicious, simple soup in How it All Vegan. I’ve made this twice in one week. You MUST try it. The sandwich next to the soup is my latest obsession. Hummus and avocado sandwich. Oh. My. Goodness. I love them. I’ve been eating them daily. Matt loves it when I breathe garlic hummus breath on him. He says he can smell it from every pore in my being. Hmmmm…it’s not gonna stop me. Yum yum. I digress. Here is the recipe:
Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)
In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles’ worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.
This soup makes great leftovers too…all the goodness soaks together.
Glorious New Teas
We went to Gong Fu Tea today with my family…and my dad bought me some tea for my birthday! Yippeeee! Here is the run down:
Pacific Breeze: My all-time favorite. This is what I drink everyday. It makes me infinitely happy. It smells so amazing. Here is their description: We can only describe this extraordinary blend as “eye-popping”! This tea is an exotic mĂ©lange of only the finest organic ingredients – Oolong tea leaves, wild roses, jasmine blossoms, lemon myrtle and natural citrus oils that come together to produce a beautiful, dry, and flavorful brew that will linger on the palate. This tea is an experience that must be tried.
Blue Spring Oolong: I got this one because it has a unique look to it…kind of like little turds. hee hee! The owner’s wife said it’s her favorite…so I just had to try it out. I love oolong tea. Description: The leaves for this oolong are grown at high elevations in Fujian Province, China — amidst a landscape that is home to the ideal breezes and humidity for producing quality teas. The partially oxidized leaves are hand-rolled in a licorice powder, causing them to take on the appearance of small pebbles. When brewed, the liquor emits a delicately sweet aroma and provides a pleasantly peculiar, lingering finish. This is perhaps the most unique oolong tea we have ever experienced.
Gobi Green with Citron: This delicate green tea with a hint of citrus and orange flowers will provide a gentle awakening to the new day. After a few cups of this unique blend, you will find your adventurous spirit exploring paths that are often less traveled.
Yum! Does anyone want to come have a cup of tea with me?!
EVOO
EVOO…otherwise known as extra virgin olive oil. This stuff is like gold at our house. This bottle of organic goodness was given to me by my dad when I saw it at his house and exclaimed…”Where did you get organic olive oil?!!”…he replied “Costco…you can have it”. What!? Sweeeeet. I use it in nearly everything I make. Delicioso.
New City Market
I have often talked about my favorite little grocery store in Des Moines…New City Market. I finally got around to taking some photos of it for you all to see! Isn’t it adorable? My favorite section is (of course) the bulk bins. I love to shop at New City for several reasons:
- It’s local and they support local farmers.
- The staff members are helpful and kind.
- They remember who we are.
- There are only 4 aisles.
- They care about the same “issues” that I care about (i.e. organic, non-GMO, etc.)
- I don’t have to stand behind the guy buying a big slab of factory farm beef, Cheetos, Fruit Loops, and white bread.
- They don’t look at me like I have 2 heads when I hand them my cloth bags.
I will go out of my way to shop at New City…just to make sure I am supporting a small, local business. Yes, it may cost a little more sometimes, but it’s worth it! I love you New City!
Frugal Organic
I frequently hear people complain about the cost of organic foods…but honestly, I’ve never had trouble buying nearly 100% organic foods on a budget. I wouldn’t say it’s a super strict budget…but not excessive either. We usually stay right at about $75 a week…sometimes $100. Today I was really happy with myself because I stayed within my budget, bought 100% organic, and I got TONS of stuff.
The key to it all…is to make things from scratch. Don’t buy a lot of packaged foods. Bring a list. Make a PLAN! It’s that simple. It works. Click here to see notes on each item.
Diane’s Stork Muffins
Another recipe from Vive Le Vegan…I just can’t pass up a great muffin recipe! They were more time-intensive than other muffins because I had to grind the oat flour and the flax meal, and soak the dates. But it was worth every minute. These are really hearty…great with soup! They are not too sweet…and very healthy.
Diane’s Stork Muffins
Vive Le Vegan
by Dreena Burton
2 cups ground oats (quick oats ground into flour in the food processor)
1/2 cup whole wheat pastry flour
1/2 cup barley or kamut flour
3/4 cup unsweetened shredded coconut
1 T baking powder
1 t baking soda
2 t cinnamon
1/2 t freshly grated nutmeg
3/4 pitted dates, chopped (I used medjool dates…soaked in hot water before pitting)
1/2 c dried cranberries (I used raisins)
1/2 t sea salt
2 T flax meal
1 1/4 cups plain non-dairy milk
1/2 cup pure maple syrup
2 t almond extract
1 t pure vanilla extract
1/3 cup canola oil
Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients except the flax meal, sifting in the flours, baking powder and baking soda. Stir until well combined. In another bowl, combine the flax meal and the milk. Add the maple syrup, extracts, and canola oil and stir through. Add the wet mixture to the dry mixture, and stir through until well combined. The batter will thicken as the oats absorb the liquid. Spoon the mixture into 2 muffins pans lined with cupcake liners or lightly oiled. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let cool 1 minute, then transfer to cooling rack.
Makes 18-20 small muffins or 12 large muffins.
Note: These got dry on me pretty fast, so eat them up over the first few days!
Creamy Carrot Soup
This is a great fall recipe…and perfect for those days when you’re down to nothing in the fridge! We topped it with organic sour cream and ate it with muffins.
Creamy Carrot Soup
Simply Natural Baby Food by Cathe Olson
3 1/2 (1 lb) carrots, cut into thick slices
1 clove garlic, minced
1/4 onion, chopped
1/4 strip kombu (seaweed)
3 cups water
2 t tamari or Bragg’s
1 T tahini or nut butter (we used almond butter)
2 t miso
4 ounces or tofu (optional)
1 T fresh minced dill or 1 t dried
1/4 cup minced fresh parsley
Place carrots, garlic, onion, kombu, and water into medium sized pan. Cover and bring o a boil over high heat. Reduce heat and simmer 15 -20 minutes, or until carrots are tender.
In a blender or food processor, puree cooked vegetables with remaining ingredients until completely smooth. You will need to do 2 batches.
Serve immediately or reheat later over low heat. Be careful not to boil when reheating as this will kill the enzymes in the miso.
4 servings.
Happy Foody 