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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.






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.