Tag Archives: raw corn

Raw Cilantro Corn Spread

I whipped up with this yummy dip last night just based on what we had in the fridge, it’s lightly creamy and perfect for Spring! Britney spread some in her veggie burger pita pocket and I tossed mine with steamed broccoli. I imagine you could go all sorts of directions with it- it’s great on it’s own but it would be equally as tasty over zucchini pasta or spaghetti squash, spread on a sandwich or used as a dip for veggies.

Raw Cilantro Corn Dip

Ingredients:

fresh corn from 2 cobs

2 Tbsp raw tahini

juice of one lemon

handful of cilantro

half a zucchini

2 cloves garlic

pinch of cayenne and sea salt (optional)

Blend until creamy.

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Filed under 80/10/10, nuts and seeds, Recipes

Summer Corn Hummus

Summer Corn Hummus

I love fresh, raw corn and I’m dreading the end of Summer when the juicy, organic version disappears. In the meantime I’m taking advantage of the overabundance and accompanying sales and using it in everything. This hummus is on the sweet side but I balanced it out with the savory nori sheets I used to wrap my gooey, hummus-y kale salad in.

Ingredients:

3 cups raw corn kernels
1/3 cup raw tahini
2 cloves garlic
handful fresh basil
salt and pepper to taste

Blend to desired consistency.

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Filed under nuts and seeds, Recipes

Kale Salad Simplicity

The Simplest Kale Salad of All Time

The simplest kale salad of all time. For an even easier version, use pre-made guacamole instead of avocado.

Ingredients:

1 head of kale

2 ripe avocados

1 ear of raw corn, kernels removed

1 cup of your favorite organic salsa

Remove kale stems and chop leaves into bite sized pieces. Massage kale leaves with avocado until wilted. Top with salsa and optional corn and toss until coated thoroughly.

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Filed under Avocado Based, Recipes

Summer Corn Salad in Roasted Peppers and a Wine & Cheese Picnic

We spent Friday evening having a lovely wine-and-cheese style picnic in a beautiful waterfront park. We’ve been attempting to visit a new-to-us place every weekend and have been pleasantly surprised at all the yet-to-be discovered spots in Seattle!

I’ve been wanting to try this cheese sampler from Trader Joe’s, a delicious combination of sheep and goat cheese that paired wonderfully with the rest of dinner…

I was craving the experience of a glass of wine without the headache that tends to come along with it so I bought a bottle of grape kombucha which pretty much did the trick! I even brought our wine glasses all the way to the park 🙂

Fresh raw corn has been a major staple this Summer- I can’t get enough! I have a little trouble digesting cooked corn but the raw version is just wonderful. I’ll post the recipe at the end of this post.

Whole foods was selling freshly roasted hatch chiles which I stuffed with the corn salad. I’d imagine any roasted chile would be tasty for this dish though.

Summer Corn Salad in Roasted Chiles

roasted hatch chiles (or large chiles of choice)
4 ears raw, organic corn
1 Tbsp cold-pressed olive oil
1/2 cup cilantro, chopped
3 shallots, chopped
2 limes, juiced
salt and pepper to taste

Toss all salad ingredients together and stuff into chiles.

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Filed under Recipes, Salad

What I Ate Wednesday

Another flight to Vegas, another cooler of treats:

A mason jar of hot dandelion tea.

16 ounces of lemon/cucumber/carrot juice with aloe and stevia

4 ears of fresh raw corn and half an avocado made a delicious afternoon snack. I did get some weird looks for this.

Dinner was an heirloom tomato salad that also included green onions, garlic, and delicious olives dressed with lots of lemon, stevia and pepper. A roasted beet and some baked okra were on the side.

They have started making big bars of Dagoba Xotacl dark chocolate. Amazingly, I only ate half.

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Filed under what i ate

Living Thanksgiving Menu Day Three – Raw Creamed Corn with Oregano

Raw Creamed Corn with Oregano


I found fresh corn! I got lucky at the gourmet grocery store (I love that place!) this weekend and although not as sweet and juicy as in-season corn it worked perfectly for this dish. I love raw corn intensely, I find the cooked stuff to be a bit mushy and I rarely eat it. This is another light but flavorful dish that I was excited to find could be done without using nuts, seeds, or oil. Just a bit of almond milk gives it a sweet creaminess.

It seems that we’ve added guests to our usual dinner table this year, including my dad who’s flying in from Colorado, and I’m excited to see what they think of such an un-traditional feast!

Ingredients:
6 ears raw corn
1/3 cup fresh almond milk
1/2 tsp sea salt
1/4 tsp black pepper
1 1/2 tsp dried oregano
1 clove raw garlic

Slice the kernels from the corn with a sharp knife placing half of the kernels in a bowl and half in the blender with the almond milk and garlic. Blend until smooth and pour into the rest of the corn kernels adding salt, pepper, and herbs. My taste testers were not unanimous as to the best amount of salt in the dish so I was cautious and went with the lower amount. Feel free to taste and add more.

This weekend is my girlfriend and my three year anniversary that we celebrated with an entire day at home which was such a treat. Flowers, vampire movies, and spiked chai were also involved 🙂 Spiked Chai recipe coming soon…

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Filed under Recipes, Salad

CrunchyFresh Cilantro-Jalapeno Stir Fry

A couple of weeks ago I followed a recipe for a delicious pineapple stir fry that had me wondering why I had never attempted such a thing myself! Well last night the “Stir Fry Queen” title was passed from Britney (the original “Stir Fry Queen”) to me (she offered it up herself, I wasn’t going for it 😉 ). My favorite bit of this was the raw veggies tossed in at the end, giving it a unique sweetness, a little extra fresh crunch and thereby requiring the newly invented word, CrunchyFresh.

Ingredients:

1/2 Tbsp. coconut oil
4 cloves garlic, minced
1 large jalapeno, most of the seeds removed, minced
2 shallots, chopped
1 bag frozen broccoli
1 zucchini, chopped
1 lb baby carrots
1 cup mushrooms, chopped
1 bag mung bean sprouts
soy sauce and stevia, to taste
1 cup loosely packed cilantro, chopped
1 ear raw corn
1 avocado

Heat the coconut oil over medium-high heat and add garlic, jalapeno, and shallots. Saute for a minute or two and add the broccoli, carrots, zucchini, and mushrooms. Add a bit of water for cooking and stir occasionally until veggies are done to your liking. I like to leave them with a little bit of crunch in a stir fry. When veggies are cooked to your satisfaction, add the sprouts, raw corn, and cilantro. Season with soy sauce and liquid stevia and topped with avocado slices. I served mine over baby greens and Britneys over rice. It also would have worked well over a cauliflower or parsnip rice.

CCK's Chocolate Berry Cups with fresh picked blackberries.


I’ve become a bit blog obsessed these last couple of weeks and thought I’d share a few recent favorites with you. These are the best of my vegan findings:

Sketch-free Vegan Eating

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Bonzai Aphrodite

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Bistro Katie

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Spa Bettie

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Swell Vegan
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Pure2Raw
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XGFX
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Vegan on the Go-Go
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Love Veggies and Yoga

Are there any fabulous vegan blogs I shouldn’t miss out on? If you have any favorites let me know!

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Filed under Recipes, Stir Fry