real raw kitchen: January 2012

Tuesday, January 31, 2012

RECIPE: mushroom and tomato fettuccini

A lot of raw dinners are complicated and fancy and let’s be real … I’m neither complicated nor fancy. However, this dinner is savory, flavorful, and super simple. You get the feeling and satisfaction of carbing out on a nice plate full of pasta, but instead you’re feeding your cells pure life force.

RAW Mushroom and Tomato Fettuccini
(adapted from Raw Food Real World)

  • 2-3 medium goldbar squash and zucchini, each
  • Sea Salt
  • 2 cups cherry tomatoes, halved
  • 2 cups oyster mushrooms (or any delectable mushrooms, really) roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Nama Shoyu
  • a pinch of dried rosemary
  • a handful of dried oregano

  • Marinate the mushrooms for a few hours in the olive oil-balsamic vinegar-nama shoyu mixture and then toss the tomatoes in with them for another hour. 
  • Spread this mixture onto a Teflex sheet and dehydrate at 104 degrees for about 2 hours. I would recommend doing this longer so that the tomatoes can get the wonderful sundried taste. 
  • About 30 minutes before you’re ready to eat take your squash and zucchini to a mandolin slicer and make long, beautiful strips out of them. 
  • Put all of the strips into a bowl and cover with a scant handful of seat salt. 
  • Rub the salt through the strips until it’s evenly covering all of them. *
  • Place the salted squash and zucchini in a colander over a bowl and let sit for about 30 minutes.
  • Pat dry the noodles and mix well with the remaining ingredients.

*Salting the squash and zucchini releases the water and makes them so pliable and perfect and also prevents them from releasing too much water into what would be a very wet pasta dish.

So simple. So delicious. So natural. YUM.

Monday, January 30, 2012

RECIPE: chocolate bliss cake

Joseph Campbell may be one of my favorite men for coining the term "Follow Your Bliss" and in dutifully doing so I have discovered one of my favorite meals: Raw Chocolate Mousse Cake. I followed my bliss right into the open and welcoming arms of this delicious dessert meal and, admittedly, I may never eat anything else ever again.

I stumbled upon this recipe over at and I feel as if I owe the author of that website some great piece of my cosmic treasure ... did I mention this cake is to-die-for?

Chocolate Bliss Cake
adapted from Gliving

For the crust:
  • 1/3 cup pecans
  • 1/3 cup macadamia nuts
  • 2 T maple syrup (non raw)
  • 1 T coconut butter/oil
  • 2 T cacao
  • 1 t vanilla extract (or seeds from a bean)
  • 1 t cinnamon
  • 1/4 t salt
For the Filling:
  • 2 cups young coconut meat
  • 1/2 cup coconut butter/oil
  • 1/4 cup cacao butter
  • 1/2 cup macadamia nut (or cashew) butter
  • 1/2 cup cacao powder
  • 1 T vanilla extract (or 1 T seeds from vanilla bean)
  • 1/2 cup agave syrup
  • 1/2 cup maple syrup (non raw)
  • 1/2 t salt


For the crust:

  • Process everything in either a food processor.
  • Process until the consistency suits you. I whirred it until it was fairly paste-y  but still had some remnants of the nuts.
  • Once it is perfect pat it evenly at the bottom of a springform pan. 
  • Set aside.

For the filling:

  • First, chop the coconut meat into bits and then place into your high speed blender. This helps facilitate blending and prevents it from heating up too much.
  • Add the liquids to the blender and then blend on low until everything is a paste. Use your tamper as needed.
  • Add the remaining nuts and blend, using your tamper to keep the filling moving, and blend until completely smooth.
  • Pour over your crust and then place in the freezer for 2 hours. Move to the fridge overnight and serve in the morning for breakfast :)

Relatively simple. Incredibly delicious. AND it's good for you. I ate this cake for dinner three nights in a row. No joke.