Tag Archives: raw

Jalapeño Thyme Cashew Cream

I haven’t ventured into nut/seed territory since ending my juice feast- avocados have been plentiful but nuts still seem a bit dense. That being said I still have ridiculous amounts of fun creating things for Britney, especially when they result in the phrase “you’ve cured me of cheese!!” – yes, that actually happened. This particular batch of cashew cream was spread on thin slices of eggplant with a homemade marinara and baked ’til the apartment smelled like a pizza factory. It would also be wonderful over zucchini noodles or wherever you would use a creamy cheese spread.

Jalapeno Thyme Cashew Cream

Ingredients:

1 cup raw cashews, soaked

juice of one lemon

sliver of jalapeño (up to you, depending on how hot you like it)

1 Tbsp fresh thyme leaves

Blend in a high speed blender until perfectly creamy, adding water to assist if needed.

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Filed under nuts and seeds, Recipes

Raw Quinoa Milk

Raw Quinoa Milk

I have to say I’m pretty proud of this one! I saw boxes of quinoa milk at Whole Foods the other day but it was pricey and had more ingredients than I cared for. So I got to thinking, couldn’t I make quinoa milk just like I make nut milks? I like this because I don’t do well with a lot of heavy fats but I can still enjoy something creamy in my smoothies or other recipes.

Ingredients:

1/2 cup dry quinoa
water
pinch of sea salt (optional)
1 Tbsp maple, honey, sweetener of choice or a packet of stevia (optional)

Soak quinoa overnight in a cup of water. In the morning, drain and put in blender with three cups of water and optional add-ins. Strain through a nut milk bag or cheesecloth.

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Filed under beverages, Recipes

Raw Vegan Greek Pasta Salad

Raw Vegan Greek Pasta Salad

This was enjoyed in the late afternoon sun on a picnic blanket with my lady 🙂

Ingredients:

1 cup macadamia nuts
3 lemons
1 tsp fresh thyme
1 sliver jalapeño
1 scallion
3 small zucchinis
handful raw greek olives, pitted
half cup sun dried tomatoes, soaked for an hour
2 cloves garlic, minced
handful baby arugula
1/2 cup basil, chopped
sea salt
freshly cracked peper
a drizzle of cold-pressed olive oil (optional)

Place macadamia nuts, juice of one lemon, jalapeno, and scallion in a food processor and process until mostly smooth. Dehydrate at 118 for 4-5 hours. Spiralize zucchini in spiralizer. Toss zucchini noodles with juice of 2 lemons, olives, sun dried tomatoes, garlic, arugula, basil, and macadamia “feta” with sea salt and pepper to taste.

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Filed under nuts and seeds, Recipes

Mango Thai Basil Sauce over Veggie Noodles

Mango Thai Basil Sauce over Veggie Noodles

Ingredients:

2 zucchinis
1 cucumber
3 mangos
juice of 2 limes
2 cups cherry tomatoes
2 medjool dates
1/2 cup shredded Thai basil (or regular)
3 green onions, chopped

Spiralize zucchinis and cucumber into noodles. Blend mangos, lime juice, 1 cup of the cherry tomatoes and dates until creamy. Pour sauce over noodles and top with thai basil, green onions, and the leftover tomatoes.

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Filed under 80/10/10, Recipes

Merry Christmas Eve Eve

Brit and I are going on a mini-vacation to Vegas over Christmas so we celebrated with presents and Christmas dinner a little early this year. Many traditional dishes were served (stuffing! ham! mashed potatoes!) but I didn’t feel the slightest bit deprived during my first fruitarian holiday. I actually managed to make a salad bigger than my appetite!

Massive Salad
I loved this holiday dish from 80/10/10 chef, Kristina Carillo-Bucaram and to my delight, so did everyone else!

Merry Christmas Eve Eve!

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Filed under 80/10/10, Avocado Based, food holiday, Recipes, Salad

Tahini Creamed Pico de Gallo over Kelp Noodles

Tahini Creamed Pico de Gallo over Kelp Noodles

Ingredients:

1 small box cherry tomatoes
1/2 a red bell pepper
1/2 small onion
big handful cilantro
juice of one lemon
handful sun dried tomatoes
1-2 Tbsp tahini
1 package kelp noodles

Pulse all ingredients besides kelp noodles in food processor until well combined but still chunky. Pour over kelp noodles.

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Filed under 80/10/10, Recipes, Salad

Living Thanksgiving Menu Day Four – Avocado Pesto Stuffed Mushrooms

I was concerned when experimenting with these that avocado would not dehydrate well. I pictured the possibility of brown, stale mush filling the tasty mushroom cups but I couldn’t have been more wrong! I tried several versions but the one I was really hoping for turned out great, perfectly warm and savory.

Ingredients:

2 avocados
3 cups basil
juice of 1-2 limes
a sliver of jalapeno
1 clove garlic
salt and pepper to taste
2-3 dozen button mushrooms, depending on if you want leftover pesto (I did!)

Blend everything but the mushrooms in a food processor until smooth and creamy. Remove stems from mushrooms and fill with pesto. You can use a dehydrator set at 115 if you have one or (like I did as my dehydrator was full of an attempt at raw bread) set your oven on the lowest heat, crack the door, and leave for 5 hours. The result should be a dried outside and a warm and yummy inside.

Dorian and I agree, ovens make the best space heaters 😉 He spent all five of the dehydrating hours huddling his hairless cat self right at the door of the oven. I was equally horrified that he’d cook himself and amused at his adorableness.

I’m loving seeing what other bloggers are planning for their holiday meals, although it doesn’t make the Living Thanksgiving list I’m super excited to be trying this with some very dark chocolate in the near future.

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Filed under Avocado Based, Recipes