Friday, April 10, 2015

Veggie Pakoras with Cardamom Mint Chutney


Due to the potency of Indian spices, it’s hard to do Indian raw. I’ve tried before and failed miserably. When I first adapted these pakoras from a Gabriel Cousens recipe I was blown away. They’re perfect! 

Okay, so they look a little strange, but I guarantee they taste amazing. They’re nice and crisp on the outside, soft inside, and have the perfect amount of kick. The chutney is a sweet, minty accompaniment.

This recipe originally called for pine nuts, but I use pumpkin seeds. It works just as nicely and it’s less expensive! But feel free to use pine nuts if you have them on hand.

Dehydrator required.

Veggie Pakora Ingredients:

1 cup red cabbage, chopped and tightly packed

2 Tbsp olive oil

1 garlic clove

1/2 inch fresh ginger

1 Tbsp lemon juice 

1/2 tsp cayenne pepper

2 tsp Madras curry powder

1/2 tsp salt

3/4 cup pumpkin seeds, unsoaked 

1/4 cup golden flax meal

3/4 cup frozen peas, defrosted

3/4 cup sweet potatoes, chopped into small pieces or grated

1/4 cup diced red onion

1. In a high speed blender process cabbage, olive oil, garlic, ginger, salt, cayenne, curry, and lemon juice until smooth.

2. Blend in pumpkin seeds and flax meal. You’ll need to use the tamper. (If it’s too thick add a splash more of water.)

3. Transfer into a mixing bowl and stir in peas, sweet potato and onion. (At this point you’ll probably think I’m crazy because it looks pretty weird.)

4. Place heaping tablespoons of mixture onto Teflex sheets and dehydrate at 145 for 1 1/2 hours. Turn the temperature down to 115 degrees and continue dehydrating 5 more hours.

Cardamom Mint Chutney Ingredients:

1/4 cup raisins, soaked 

1/4 cup water 

1/2 a small apple

1 Tbsp fresh mint

1/2 tsp cardamom powder

Process all ingredients in high speed blender until smooth. Serve with pakoras and enjoy!



 Our life is the sum total of our choices. We always have a choice.
Athena

Wednesday, April 8, 2015

Chocolate Banana Dream Smoothie


Is there anything better than the chocolate, peanut butter and banana combination? Not much, I’ll tell you that! Well, since peanut butter isn’t raw, I use almond butter in this smoothie. But either works. I make this smoothie at least a few times a week. Whenever I need a hit of chocolate. And the maca powder adds an even bigger mood and energy boost.

Ingredients:

1 cup almond milk

2 Tbsp almond butter

2 bananas

1 1/2 Tbsp raw cacao powder

1 tsp maca powder

3 ice cubes

Blend all ingredients in a high speed blender and enjoy!

Our life is the sum total of our choices. We always have a choice.
Athena

Tuesday, November 4, 2014

Taco Salad with Chipotle Lime Dressing


Ohmygosh, ohmygosh, ohmygosh. I think this may be the best salad I've ever eaten. If not that, it's at least the best salad I've ever made! It has just the right amount of spice and the walnut taco meat is so delicious and satisfying even non-raw people would love it!

This makes 1 large or 2 small salads.

Taco "Meat":

1 cup soaked walnuts
2 T sun dried tomatoes (in oil)
1 T namo shoyu
1 T olive oil
1/4 tsp chili powder
1/8 tsp cayenne powder

Pulse all ingredients in a food processor or blender until it takes on a meaty texture.

Chipotle Lime Dressing: 

1/4 cup soaked cashews
2 T hemp seeds
1 T olive oil
1 1/2 T lime juice
1/4 to 1/2 cup water
1/4 tsp chipotle powder
1-2 pinches of sea salt

Blend in a high speed blender until smooth.

Salad Ingredients:

Romaine lettuce
Sunflower sprouts
Chopped red onion
Corn
Grape tomatoes
Chopped avocado
Cilantro

Toss everything together and enjoy!



Our life is the sum total of our choices. We always have a choice. 
Athena

Monday, October 20, 2014

Autumn Pumpkin Cheesecake



Pumpkin cheesecake. Oh yum. These are so decadent, delicious, and perfect for fall. And I still have 1/2 my sugar pie pumpkin left... I wonder what else I can make pumpkin? Pumpkin everything!!!

Makes 6 mini-pies

For The Crust:

1 cup almond meal
1/2 cup dates - chopped
1/2 cup figs - chopped
1 cup pecans - soaked
1/4 cup coconut oil (melted) 

Combine all ingredients in a food processor and blend until it's well processed and begins to stick together. Press into mini pie tarts. 

For the filling:

1 cup sugar pie pumpkin - chopped
1 1/2 cups cashews soaked
1 carrot - chopped
1/4 cup coconut oil
3 T maple syrup
1 t cinnamon 
1 t nutmeg
1 t ginger
1/4 cup water

Blend all ingredients in a high speed blender until smooth. Pour into your pie tarts. Let set for at least 4 hours in refrigerator. Serve chilled. 


Our life is the sum total of our choices. We always have a choice. 
Athena

Thursday, October 16, 2014

Sushi Style Buddha Bowl



Sometimes I simply don't want a salad for lunch. Sometimes I want this - a delicious and colorful deconstructed sushi bowl. Oh my gosh, it's so good!

I'm not going to bother with writing specific amounts for your toppings. That's up to you and your tummy!

1/4 head of cauliflower - chopped (for cauliflower "rice") 

-shitake or oyster mushrooms
-carrots - julienne sliced
-cucumber - chopped or julienne sliced 
-avocado 
-red cabbage - sliced thin
-sprouts
-nori sheet - ripped into tiny pieces 
-pickled ginger 

namo shoyu
wasabi powder or paste

First slice your mushrooms and start them marinating in a bit of namo shoyu. Make your cauliflower rice by pulsing chopped cauliflower in a food processor until it takes on a rice-like consistency. Place the rice in a bowl and top with all your veggies, nori and pickled ginger. Mix the leftover namo shoyu from your mushroom marinade with some wasabi and pour over the top. Mix and enjoy!



Our life is the sum total of our choices. We always have a choice. 
Athena

Tuesday, October 14, 2014

Pineapple Carrot Cakes with Coconut Cashew Frosting




These delicious tart cakes are balanced perfectly by the sweet coconut cashew frosting. And thanks to the coconut flour they have a very cake-y texture which is often hard to achieve with raw food. Yum!

Cakes: 

1 1/2 cups chopped carrot
1 1/2 cups chopped pineapple 
1/3 cup raisins 
1/2 cup almond pulp
1/2 cup coconut flour
3/4 cup orange juice 
1/2 cup chopped dates (about 10)
1 tsp vanilla extract
1 T maple syrup 
2 T coconut oil (melted) 
dash salt 

In a food processor, pulse the pineapple and carrot until finely processed. In a mixing bowl combine the pineapple/carrot mixture with raisins, almond pulp, coconut flour. Set aside. Blend the dates with the orange juice in a high speed blender. Add the puree to your mixing bowl along with the rest of ingredients. Mix well. Form into 3-4 inch rounds, place on teflex sheet and dehydrate at 145 degrees for 1 hour. Turn temp down to 118 and continue dehydrating for 6 hours.

Frosting: 

1 cup soaked cashews
1 T agave nectar 
2 T coconut oil (melted)
1/4 cup water 
1/2 cup un-sweetened coconut flakes

Blend everything but the coconut flakes in high speed blender until smooth. Pour into a separate bowl and stir in coconut flakes. Place a large dollop on top of cakes. Top with a dash of cinnamon. Store in refrigerator.




Our life is the sum total of our choices. We always have a choice. 
Athena

Friday, March 21, 2014

Cashew Cream Stuffed Strawberries




These are delicious, easy, and make a great party snack! If you don't want to go to the trouble of stuffing them you can simply serve the cashew cream as a dip. If you do it that way, why not serve it with other types of fruit too? Like watermelon and pineapple. Yum!

This makes enough for about 2 packages of strawberries. 

1 1/2 cups soaked cashews 
1 Tbsp agave syrup
1 tsp vanilla extract 
1/2 cup water 

Blend all ingredients in blender until smooth and creamy. 

Use a strawberry destemmer to de-stem all your strawberries. Fill a pastry bag with cashew cream. What's that? You've misplaced your pastry bag? Yeah, me too. Fill a zip-lock baggie with cashew cream. Now, using scissors, snip off the tip of one of the bottom corners. Ta-da! Using your homemade zip-lock pastry bag, fill your strawberries with cream and let set in the fridge for about an hour. 

Our life is the sum total of our choices. We always have a choice. 
Athena
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