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Posts Tagged » raw food

A Short-List-of-Ingredients Recipe: Yes, It’s Possible For Me!

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Apr 20, 2012 raw vegan recipes , , , , , , , , , , , 0 Comments

I tend to get complaints that I put a whole lot of different ingredients into the foods I make. The main reason I don’t consider this a problem, or much work, is of course bc I am the one who already has all these ingredients in my kitchen, on hand. Also, my way of cooking is to rapidly throw stuff together and hope it magically works (usually it does), and some people need more structure and time than that. For those people, I imagine my recipes look like a lot of effort, regardless of how many times I advise, “Just throw a bunch of stuff in a bowl! It’ll be great!”

This week my VitaMix broke, and as I await replacement parts in the mail, life is weird, bc it’s something I use more days than not. My mom sent me a blender that goes with the mixer I have, and it arrived yesterday. Excited to make a smoothie this morning, I tried to fit the blender onto the base only to discover that they are not a match. This blender top may go with SOME mixer out there, but it isn’t mine.  I was already geared up for a smoothie and am out of sprouted buckwheat, my other go-to breakfast (a new batch is in the dehydrator right now). I glanced from the freezer to my mini-Cuisinart, and decided to have some quick morning fun. The end result- and by END, I mean about 60 seconds later!- was delectable.

Easy Breakfast Porridge That Takes Longer to Detail Than It Does to Make:
2/3 cup frozen berries, blended on high for 30 seconds in mini food processor
1 scoop protein powder
2 tbls hemp seeds
3 tbls milk of your choice
1 tbls almond butter
dash of stevia if desired
Stir all ingredients together and enjoy! Crunchy, sweet, filling, and gorgeous.

Note: you can buy berries in season, toss them on a baking sheet, and freeze them individually.  They last very well that way.  When buying berries, ALWAYS choose organic!  They have more pesticides per acre than any other food.






More Cookie Dough Balls! High-Fiber Raw Vegan Gluten-Free Sugar-Free Soy-Free Oatmeal Spice Bites

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Apr 6, 2012 raw vegan recipes , , , , , , , , , 3 Comments

Now that we’ve abolished nearly all food categories with the title alone, allow me to introduce you to these:

Recently I made chocolate chip (aka cacao nib) cookie dough bites based loosely upon this recipe, and they were damn good.  The batch of 15 1 inch balls lasted me about a week, and made me curious to try morphing other kinds of cookies into this format.

When I began my recent candida cleanse, I read that oat bran was a sound breakfast choice for an anti-candida diet, so I bought some in bulk and cooked it up expecting it to taste like oatmeal or oat groats.  Alas, it was awful- gluey, pastey, and hard to choke down no matter how much liquid I added.  The flavor itself was fine, and perfectly oaty, but the texture was something I could not abide by a second time, and it has sat in the cabinet since.  I looked up whether it’s ok to eat oat bran raw (it is), and decided to use it in a cookie dough bite recipe.

Because there is a solid amount of oat bran in these guys, I made them into itsy bitsy bites, and I’m glad I did.  They are quite filling (oat bran is mad high in fiber) and I also upped the fiber ante with chia seeds (I wanted a speckled raisin look without adding raisins).  They can be eaten as a dessert, but are filling and protein/fiber-filled enough to be a healthful breakfast or snack.  This recipe also differs from the other in that the amounts of both almond butter and almond meal are less, and coconut milk is slightly higher.  Spice amounts are suggestions, and should be adjusted to personal taste.

Itsy Bitsy  High-Fiber Raw Vegan Gluten-Free Sugar-Free Soy-Free Oatmeal Spice Cookie Dough Ball Bites:
Melt on low heat until smooth:
1/4 cup coconut oil
1/3 cup coconut milk
2 tbls almond butter
1 tbls coconut nectar
1/2 tsp vanilla
2/3 dropper each toffee and hazelnut stevia

Add:
1/2 cup almond meal
1/2 cup oat bran
1 scoop vanilla protein powder
1 1/2 tbls coconut flour
1 tbls chia seeds
1 tbls cinnamon
1/2 tsp salt
1/2 tsp ginger
1/16 tsp cloves

Mix until a sticky dough forms, then refrigerate for one hour, or until completely firm. This dough is very easy to work with once firm, but far too sticky to cope with some semi-soft. You could make these into 1 inch balls and the yield would be about 20, but I made them about 1/2 an inch and yielded approximately three dozen.  Sprinkle with additional cinnamon, and toss gently to coat.






Raw Vegan Cookie Dough Balls! (gluten, grain, soy & sugar free, anti-candida, low-carb)

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Mar 28, 2012 raw vegan recipes , , , , , , , , , , , , , , , , 4 Comments

Recently I came across a recipe for sugar-free raw cookie dough balls.  I’m still following a candida-friendly diet, so I was excited to find a dessert recipe that I didn’t need to modify much, and that actually sounded tasty.  The recipe was only enough to make a single serving, so I modified it for quantity as well as to my personal tastes.  I was amazed by how similar to cookie dough these little balls taste! (Note that there are numerous almond-based ingredients; almonds are the only nut considered “safe” to eat raw on a candida diet. I ate no nuts or seeds for the first phase of the diet, but have re-incorporated almonds and hemp back in.)

Cookie Dough Balls Recipe:

Heat stovetop on low until melted and smooth:
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup coconut, hemp, or almond milk
1 tbls coconut nectar
2/3 dropper each toffee and hazelnut stevia
1 tsp vanilla

Add:
3/4 cup almond meal
2 scoops protein powder (optional)
1 tbls coconut flour
1/4 cup cacao nibs
1/2 tsp salt

The recipe I modified said to roll these into balls right away, but I found the batter much too sticky for that. I refrigerated it for about half an hour, then easily formed the balls. Total yield was 15 balls.

Chocolate Cookie Substitution: replace coconut flour with 2 tbls cacao powder.

Clearly, this recipe is FAR from low-fat, but when you are creating a dessert that is raw, vegan, gluten-free, sugar-free, soy-free, low in carbs, and grain-free, the ingredients need to be made of SOMETHING besides, you know, cucumbers. Plus, I figured people were getting tired of hearing “sprouted buckwheat” in all my recipes. Coconut oil is great for overall health, and almond butter/meal is full of protein. And while the author of the original post said that 4-5 balls was a serving, I found them to be so rich that two was more than sufficient.






Raw, Live, and a Great Time: my Experience on an Internet TV Show

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Mar 2, 2012 health , , , , , , , , , , , , , 8 Comments

I’ve done my fair share of activities involving cameras before… I spent a number of years modeling, and have had parts in film ranging from principal character in indie movies to Generic Background Dancing Chick in music videos.  But I’ve never really spoken much on camera using words that were MINE, or about anything personal. Today, that changed when I appeared as the guest for a raw food and lifestyle program called Blythe Raw Live.

I was more nervous than I think I’ve ever been for anything filmed, because I always knew before that as long as I stuck to the lines I memorized, all would be fine.  But here, there wasn’t anything to memorize, and ever since the Lyme I have a hard time feeling confident in my thinking/speaking abilities.  Sometimes I misplace words, sometimes I lose thoughts in the middle of a sentence, and other times I have a thought that I just. can’t. get. out. of. my. mouth.  I was such a bundle of nerves that I didn’t even get to try the really delicious looking walnut-apricot boats Blythe made on the show AFTERWARDS, because my little tummy still hadn’t chilled out enough to accept sustenance!

Thankfully, I was able to get out most of what I tried to say, and I don’t think the average person would assume there is anything particularly wrong with me, so that’s a total plus.  I do feel like I look really fidgety and am kind of swaying oddly, which is funny because I was worried I’d look too stiff.  The crew for the show were all incredibly sweet, and Blythe herself was one of the most shining/vibrant people I’ve encountered before.  The energy level she kept through the entire show was beyond impressive; when I watch videos online, I am always drawn to those who seem genuinely excited about what they’re presenting.  She has that down pat!

Here is a link to the episode of Blythe Raw Live today- which over 14,000 people watched live!!  I’m about 45 minutes in, discussing my brand, Rawk-n-Roll Cuisine, as well as how I beat Chronic Lyme Disease holistically.  The segments before mine are great too; the spirulina mask Blythe makes is something we are going to have to try here at home soon.

These are a few stills from the shoot:

Let the kale chip examination begin!

I don’t know why, I just love this one.





Two of our flavors: Notchos and Buffalo Bill Cowboy Kale Chips. Blythe’s expression when she tried the Notchos was priceless! People never expect so much flavor.


Amazingly Delicious Toffee Superfood Raw Protein Shake From Heaven

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Feb 25, 2012 raw vegan recipes , , , , , , , , 0 Comments

Oh. my. yumminess.  Yesterday was typical 75 degree in late February L.A. gorgeousness, and I was totally craving ice cream.  Unwilling to actually EAT ice cream on a random Friday afternoon, which I save for special occasions usually involving another person, I made an amazingly delicious toffee superfood raw protein shake from heaven.

The shake was based on a candy I’ve been making recently, which is only called “candy” because it looks and tastes like it, not because it’s full of candy-like ingredients.  Contrarily, the candy is loaded with superfoods like chia, hemp, gojis, raw protein powder, and coconut oil.  The recipe for it is here: the Tastiest Healthy Treat I’ve Ever Made and the shake I made contained both it, and larger amounts of a few of its ingredients, plus of course liquid.  This candy, for the record, is beyond worth the half hour it will take you to throw ingredients into a bowl, and I would like to say it is the most addictive food I have created, but my Rawk-n-Roll Cuisine Notchos have enough kale chip eaters around America hooked that I don’t want to jinx anything with such a claim.  That said, I’ve eaten three batches in three weeks, and am showing no signs of slowing down yet.

Recipe For an Amazingly Delicious Toffee Superfood Raw Protein Shake From Heaven:
a 2-inch square of the Tastiest Healthy Treat I’ve Ever Made, broken by hand into little pieces
2 scoops/one serving of your favorite vanilla protein powder
2/3 cup nut or other milk of your choice
little pinch Himalayan salt
3/4 dropper of toffee stevia (I am presently having a torrid affair with toffee flavored stevia. It is completely worth eating “natural flavors” for, as it makes healthy things taste ridiculously junk foodish.)
1 tbls raw almond butter or nut butter you prefer

Blend until moderately smooth– I liked that it still had little bits of chocolate etc. from the candy, so I didn’t blend till 100% smooth/creamy. The amount of milk is small, and I didn’t add any ice, so the photo shown in an eight ounce mason jar is of the full smoothie minus a couple sips. I was looking for a compact ice cream type shake moreso than a big “meal replacement” sized drink, though this did work very successfully as my delectable lunch.  It was sweet, rich, and tasted incredibly similar to what I imagine a junk food candy milkshake would be like, though I can’t confirm that because I’ve been a food snot for so long that I’ve never had one of those.  I garnished my shake with a couple little extra “candy” pieces on top, and voila:





Perfect for an ice cream craving, satisfying enough for a meal, full of protein and a moderate amount of good fats and carbs.  Health-food life doesn’t get better than this!


Salsa, With a Mediterranean Flair

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Feb 22, 2012 raw vegan recipes , , , , , , , , , , 0 Comments

This week I was on a quest to make quinoa cakes for the first time, and wanted to put a veggie topping on them that would be a refreshing, bright contrast to the sauteed cakes.  I invented a “salsa” that fit the bill exactly:

Tomato/Avocado/Cucumber Salsa
2 small Persian cucumbers
1 cup cherry tomatoes
1 small avocado
juice of one large lime
4 leaves fresh mint (dry would be fine if you don’t happen to have it on hand fresh)
1 tsp dried basil
1 tsp olive oil

Slice cucumbers lengthwise into eight long pieces, then cut crosswise into a small (1/8-1/4 inch) dice. Slice tomatoes into rounds, which will help keep the juicy centers from escaping. Cut avo halves within the shell both horizontally and vertically in 1/8-1/4 inch dices, then scoop out. Add lime juice, herbs, and oil, and mix. This tasted so fabulous that I didn’t have any need for salt, which helped it keep since salt leeches liquids out.

This is the salsa on its own:





And this is it on top of the quinoa cakes, on a bed of pink lentil puree:





While I was very happy with the taste of the quinoa cakes, they were a pain in the butt to cook because they were so crumbly and I don’t want a post a recipe until I’ve refined it into something a little more user friendly.  This veggie salsa could be used as a lively alternative to guacamole for chips, as a dip for veggies, or even on sandwiches.


The Tastiest Healthy Treat I’ve Ever Made

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Feb 16, 2012 raw vegan recipes , , , , , , , , , , , , , 0 Comments

Question: what looks like candy, tastes like candy, has three scrumptious layers that even chew like candy, but is a raw vegan protein powerhouse of nutrients?
Answer: THIS.





It doesn’t have a name yet because I haven’t thought of one, but I LOVE IT LIKE CRAZY.  I’d been wanting to make a raw candy bar for awhile, but was hesitant to just throw a bunch of nuts, sweetener, and coconut oil together and go to town.  Instead, I decided to make something unique: a candy that would act like a normal, cooked, terrible-for-you treat while nourishing your body instead of damaging it.  I’ve made two versions so far, since the first version was a little crumbly, but I think I actually like the first version better and am going to give a recipe that combines both experiments.

There are three layers to this delectable delight: a base with dried sprouted buckwheat as its main ingredient– hello, low-fat low-calorie crunchiness that’s remarkably similar in taste and texture to crisped rice!, a caramel-ish nutty/creamy middle layer, and a chocolate topping.  There is also a DIRTY LITTLE SECRET in the base that I am almost ashamed to share because I am such a health food nutcase: I used flavored stevia in it.  I resisted the temptation to buy flavored stevia for ages, but once I saw that both Jason Wrobel (a raw chef who makes super personality-filled uncooking videos) AND Whitney the “Eco-Vegan Gal” use it, I was like, what the hell, let’s take a walk on the wild side.  Aside about my wild side: yes, flavored stevia is totally walking on the wild side to me.  I generally eschew anything with natural flavors, and only use powdered stevia extract.  I really am that phobic of processed food.

Keep in mind that even though there are oils and nuts in each layer of this, they are minimal compared to other raw candies, they are balanced by a lot of protein, omegas, and lack of sugar, and they are pretty much the healthiest, most nutritious oils and nuts you could– and SHOULD– eat.  Please don’t be daunted by the sheer magnitude of ingredients; this takes about 1/2 an hour in total to make, you mostly just throw things into a bowl, and you can always leave some ingredients out if it seems overwhelming.

Recipe for the Tastiest Healthy Treat I’ve Ever Made (please use organic ingredients!)

Base: (all dry, non-seasoning ingredients except buckwheat can be omitted for anything else you prefer)
1 cup dried sprouted buckwheat
1/2 cup cacao nibs
3 tbls chia seeds
1/3 cup cococeps (you could sub cacao powder for this, but the mushrooms are good for you and you can’t taste em)
3/4 cup vanilla or chocolate protein powder (hemp, brown rice, pea, whey, whatever your favorite is)
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup goji berries
2 tbls cinnamon
3/4 tsp Himalayan salt

Mix the above together, then add:
1 tsp vanilla (powder or extract)
2 tbls hemp oil
2 droppers toffee flavored stevia
3 tbls coconut nectar, maple syrup, raw buckwheat honey, or agave
1/4 cup almond butter
1/4 cup melted coconut oil

Mix again until it forms a crumbly batter- it will not get totally cohesive. If you want it totally cohesive and pasty, add more sweetener, nut butter or oil. Otherwise, mix until it sticks into clumps when you press on it, then press it into a baking pan (eight inch square or nine inch rectangular) and refrigerate. The next layer can be made as this layer cools.

Nutty/Creamy Middle Layer:
1/4 cup melted coconut oil
1/3 cup almond butter
1/4 cup lucuma powder
1/4 cup coconut nectar, maple syrup, raw buckwheat honey, or agave
1/2 tsp Himalayan salt
Mix until uniform, then pour and spread over base layer. Base does not need to be totally cold. Make the top layer as this cools.

Chocolate Top Layer:
Have a mother who gives you scads of healthy chocolate every time you visit her, and cheat by melting some of the tasty nut-filled chocolate bark she gives you. In the event that you are unable to cultivate said parent whilst reading this recipe, the following will suffice:
1 cup melted cacao butter
1/2 cup cacao powder
1/4 cup coconut nectar, maple syrup, raw buckwheat honey, or agave
1 tsp powdered stevia
1/2 tsp Himalayan salt
1 tsp vanilla extract or powder
1/2 cup chopped nuts
Whisk until combined thoroughly, or put all ingredients except chopped nuts into a blender and blend until smooth. Pour atop other layers (they don’t have to be completely cold), let solidify, and refrigerate until hard.

Slice into any size chunks you’d like (I like 1-2 inch squares), and beware that unless you are out giving it to friends, you are probably going to eat this entire batch in about a week. Thankfully you won’t have to feel badly about it, because it’s made of whole raw foods, lots of protein, and a pretty modest amount of fats and sugars. Take that, Snickers.  This tastes better, and it wouldn’t even dream of giving you diabetes.






AvoPesto

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Feb 14, 2012 raw vegan recipes , , , , , , , , 0 Comments

I tend to be of the opinion that if something isn’t good, avocado can make it better, and if it is good, avocado can take it to unforeseen heights.  When I first heard about avocado pesto, it made perfect sense to me; pesto is damn tasty, and the creaminess, richness, and depth of flavor from avocado could only improve it.  Last night I decided to test that theory…. and improve pesto, avo sure did.

For some reason I often don’t look up recipes when I make new dishes, so that my version is truly my own.  I basically made my standard pesto, switching out some of the lemon juice for lime, and added the fruit right along with the other ingredients.

This is the full batch; total yield is about 2 cups.

Recipe
(All ingredients save for oil can be put in blender together. I say blender rather than processor because I prefer a smoother pesto, and by blending it on low, this is a creamy sauce with a few nice little bits and pieces.)

4 cups fresh basil leaves
5 whole garlic cloves
1/3 cup raw nuts (I used cashews because I had them on hand, but have used pine nuts, walnuts, etc.)
2 medium avocados (I used one small and one large Bacon. You could use one large if Haas, as they are richer.)
juice of two large lemons
juice of one large lime
2 tsp nutritional yeast (you could use raw cheese and it won’t be vegan, or regular parmesan and it won’t be raw or vegan.)
1 tsp Himalayan salt
1 tsp cracked black pepper
1/2 cup extra virgin olive oil

I drizzle a small amount of oil in at the start to help it begin blending, let it get pretty broken up, then slowly add the remainder of the oil. You can use more or less to taste. I like sharp flavors, so this amount of garlic and citrus may be considered too heavy to some.

For dinner, I served the sauce atop roasted veggies and quinoa, but it is thick enough to use as a dip, and is an interesting offshoot of both guacamole and pesto.






Sprouted SuperPowder Trail Mix

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Feb 9, 2012 raw vegan recipes , , , , , , , , , , 0 Comments

Nuts are one of my caloric staples, and I’m a snacker/grazer by nature, so trail mix and I are an obvious match.  In the last few months I’ve begun playing around with adding different flavors to mixes, and the one I made recently is my favorite so far. It’s low in sugar because there is very little fruit, and even though it has a sweetness from the fruit powders, they contain almost no sugars themselves. This mixture is a flavor overload of sweet, salty, sour and spicy!

There is no real “recipe,” just guidelines.  As always, all ingredients should be organic if possible.

1 cup each, all raw:
almonds
brazil nuts
pumpkin seeds
walnuts
You could also use cashews, jungle peanuts, and/or any other nuts. They can be used as is, but I sprout and dry them for the health benefits. To do that, soak them in a bowl of filtered or spring water for several hours. Rinse and drain, and either put in a sprouting system or leave in the bowl with a towel or plate over it. Rinse and drain every eight hours until you see tails sprouting; this usually takes 24 hours or less. Place on dehydrator trays, and dry at 105 degrees for about 24 hours. You can skip all that and make this right away, or you can have time consuming but very healthy sprouted nuts- your choice.

To the dried nut mix, add 1 cup goji berries, and combine.

Flavor mixture:
2 tsp Himalayan salt
1 tsp cayenne (reduce if you don’t like things HOT)
2 tbls camu camu powder
2 tbls lucuma powder
1/2 tsp stevia

You can mix these together beforehand, but I just add them directly to the nut and goji mix and stir thoroughly. Taste can be adjusted according to how sweet, salty, etc. you prefer it. The camu adds a distinct sour bite, since it is chock full of vitamin c, and the lucuma lends a lightly sweet, maple-y quality. Both of these products are available in the bulk section of a good health food store, or in 8 oz packages in the raw section of one. Conversely, you can easily find them online. My favorite brands are Essential Living Foods for lucuma, and Navitas Naturals for camu camu. I get my nuts either from the farmers market or ELF, my pumpkin seeds from the bulk bins, and my gojis from Dragon Herbs via iHerb. Dragon Herbs’ gojis are much softer than the standard ones you find.

I love how the superfood powder mix makes these simple nuts and seeds absolutely burst with flavor. If you’ve been getting bored with trail mix, this is the perfect way to reintroduce yourself and liven it back up.