Seaweed. Yes this pasta is made of seaweed. Hopefully I didn’t scare you away so soon. Let me just say I gave it to my fiance and he had no clue 😉 If your already familiar with kelp, than fabulous! Low in carbs, gluten free, and a great source of iodine, these noodles make a great dish. You can pick up a pack at Whole Foods, a natural foods store, or online.
- For the cream
- Soak 1/2 cup raw cashews and 1/2 cup raw pine nuts for 4-6 hours
- Drain and blend in a Vitamix with 2 Tbs filtered water
- Add in 2Tbs extra virgin olive oil, a 1/2 Tbs fresh lemon juice, a few basil leafs, a good pinch of salt and pepper. Blend until nice and creamy.
- For the noodles and mushrooms
- Dissolve a Tbs baking soda in warm water and add 12oz package of kelp noodles lightly simmer on low until mushrooms are finished.
- Slice and saute 2 portabella mushrooms with garlic and olive oil until nice and tender. add a sprinkle of salt, pepper, thyme, and rosemary towards the end.
- Mix all together with the cream sauce, sprinkle with fresh chopped parsley and serve.
I am a huge fan of raw desserts., esp at Pure Food and Wine in NYC or at MAKE in Santa Monica. I mean who wouldn’t love yummy treats that are packed with some nutrition as well? This is one of Matthew Kenney’s recipes that I tried from Everyday Raw Desserts, with a few slight modifications.
- For the apples
- peel and thinly slice 4-5 apples(preferably on a mandolin)
- toss with 1/2 cup agave nectar or maple syrup, 1 tsp lemon juice, 1 tsp vanilla extract, 2 tsp cinnamon, 1 tsp nutmeg, and a pinch of sea salt
- dehydrate apples for about an hour until semi soft (use lowest oven setting if you do not have a dehydrator)
- For the crumble:
- 2 cups of almonds and 2 cups walnuts, (soaked and dehydrated)
- 6 TBS coconut palm sugar or powdered maple sugar
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup date paste
- 1 TBS melted coconut oil
- process all ingredients until crumbly, (adding the coconut oil, date paste, and vanilla last)
Press have the crumble into the bottom of a pan and then layer on the apples and then top with more crumble. This one here is served with raw vegan vanilla ice cream.
- 1/2 cup coconut meat
- 1 1/2 cup cashews (soaked)
- 1/2 cup agave, maple syrup, or honey
- 1 cup almond milk
- 1 vanilla bean
- 1/2 cup melted coconut butter
- pinch of sea salt
blend all ingredients in vita mix and pour into ice cream maker or just into a container and straight into the freezer (which is what I did).
Throw some goji berries and blueberries in and sure, have one for breakfast.
- set oven to 375°F
- mix in one bowl the dry ingredients:
- 1 1/2 cups of whole wheat flour (or flour of choice)
- 2 cups of rolled oats
- 1 1/2 cups of coconut palm sugar
- 1 tsp salt
- TBS of baking powder
- 2 TBS dried lavender
- in another bowl mash and cream a banana with mixer
- blend in 1 cup of Earth balance
- 1 tsp apple cider vinegar
- 1 egg replacement (2TBS flax seeds and 1sp chia seeds mixed in 1/2 cup of water)
- 1 TBS vanilla extract
- mix all together and fold in one cup of chocolate chips and a handful of goji and organic blueberries (fresh or frozen) if you like.
I like a lot of topping on my pizza and I mean a LOT. This is what I call a veggie pizza. I just happened to have these veggies in the fridge, but use whatever you have on hand.
If you have a pizza stone preheat it or set your oven to whatever your dough calls for, then prepare, stretch and bake dough. This pizza I used Bob’s Red Mill Gluten Free Whole Grain Pizza Crust mix.
- Carmalize two onions. Halved and thinly sliced lengthwise and saute in olive oil over medium heat. After 10 minutes sprinkle a little salt. Continue to cook and stir occasionally till well browned, about 20 minutes.
- Use a potato peeler and peel 1 zucchini into ribbons.
- Toss a cup of sliced mushrooms, a cup of chopped califlower, with the zucchini ribbons with 2 TBS of olive oil. season with salt and pepper.
- Spread out the onions on the dough and then top with veggies.
- Shred your favorite cheese or vegan cheese on. I used a nice hard goat gouda.
- Cook about 10 min or until the pizza looks perfect for you.
- Top with a little fresh basil and manga!
I tend to feel super guilty if forget my canvas bag at the grocery store and have to take a paper bag. So if I have them, I better recycle them into wrapping paper. Lucky us the stores even use winter theme prints on the bags. I cut up some old holiday cards to add some color and twine that I found laying around. Also, if you save and peel off the labels of jars, they are the perfect container for homemade goodies. Inside this jar are yummy raw vegan chocolate truffles. Recipe to come!
Stuffed peppers make the perfect cozy winter dinner.
- Preheat oven to 350 F
- Prepare brown rice. (1 cup rice to 1 3/4 cups water)
- Saute mushrooms, zucchini, and garlic over medium heat
- Add a handful of spinach after a few minutes
- Add a can of organic tomatoe sauce to the pan (I like Muir Glen)
- Season with salt pepper and thyme (or any addtional herbs or spice you like)
- Shred and add cheese (parmesan, mozzarella, or vegan cheese)
- Slice the tops off two organic peppers and remove the seeds
- Stuff filling into the peppers
- Bake for 20 minutes
- Remove and top with fresh basil and thyme
You will be left with a little extra filling, which you’ll be happy to munch on later. Server with a salad, and enjoy!