real raw kitchen: October 2013

Wednesday, October 30, 2013

What I Ate Wednesday: october 30, 2013

Since I have returned from my fairy tale wedding and honeymoon it has been challenging, to say the least, to get back on track with my documentation of my eats. This is mostly because I'm hardly home and a salad packed into a Tupperware dish is hardly pleasing to the eye or Instagram worthy. So, I've been replacing my What I Eat Wednesdays with more of a What I Wish I Was Eating Wednesdays.

It can be quite the challenge to get loved ones on board with any health-centered lifestyle changes you may make and so it's always tricky trying to make a masterpiece meal that they will love without realizing how clean it is. 

As supportive as family can be, it happens more often than not that they leave you your space "to be" rather than actually incorporate you into family meals. So it is up to you to take charge or else skip a meal. I've been known to skip a meal because a family had accidentally used up all the veggies for a chicken dish they made ... gone are the days of quietly eating what's left in the fridge! 

Wow your family and friends with some of these recipes ...


Raw Chili Night. I make a pretty killer cooked veggie chili and I make an even better raw version that most people are pretty impressed with. This takes a lot of chopping if you don't have a fancy food processor with some fancy blades (which I do not) but is TOTALLY worth it in the end. Plus, you have leftovers which only get better with time.



The Plant Powered Kitchen.  I'm excited to try this take on an autumn salad and branch away from my usual detox salad that I make for family members. I'm eyeing it and plan to make it soon. 


Raw Pad Thai. Please excuse my pre-blogging days where I relied heavily on Instagram to display my passions, but this is the only picture I have of this AH-MAZING dish. I made it for my husband and he liked it, and he is no raw foodie by any means. It's even pretty easy to switch out the kelp noodles and replace with any noodle, and it's still pretty spectacular.


Apple Pie-lettes. This is so easy and has so few ingredients that it really is such a treat for everyone involved. It tastes amazing, is easy to make, and is such a clean take on the traditional dessert.


Mediterranean Dolma. I've never tried Dolma before but I've always been intrigued, like a fresh version of a burrito that doesn't involve collard greens. This looks amazingly delicious and so simple, as well. I'm eager to play with this dish a bit and report back to you when I do.

Tuesday, October 29, 2013

RECIPE: autumnal apple pie-lettes

It's that time of year again. You know what I'm talking about. One whiff of cinnamon and all you can think of is the feel-good dishes that come with the change in weather. I love this time of year for many reasons and most of them are because of the weather ... but cinnamon does it to me, as well. 

Cinnamon and crisp air. What more could a girl ask for?

The other day I was sitting at home with nothing to do and all I could think about is how I wished I was back home smelling the smells of Fall (it's a little bit difficult to get that experience here in Miami, though I ain't complainin' about this "Fall" weather!). While I was sitting in a haze that had me halfway transported to another space and time and halfway had me staring at my kitchen, I came to focus on the glass container full of apples. A flicker of recognition shot across my brain and I immediately narrowed my eyes on the apples and brought my entire self back to the moment. Apples, I thought. DUH. Apples and cinnamon are such an obvious answer!

Autumnal Apple Pie-lettes
serves 2

Ingredients
For the base:
  • a recipe
  • 1 cup walnuts
  • 2 medjool dates, soaked and seeded
  • 1 t cinnamon
  • 1/4 t each of sea salt, ginger,
  • nutmeg, allspice, clove
For the filling:
  • 1 apple, chopped
  • 3-4 medjool dates, soaked and seeded
  • 1 t cinnamon
  • 1/4 t each of sea salt, ginger,
  • nutmeg, allspice, clove
Instructions
For the base:
  • Pulse the ingredients in a food processor or a mini chopper (like the one below) until chunky. 
  • Dump the contents into two small tart dishes and press until an even layer of crust is formed. Set aside.
For the filling:

  • Core your apples and then chop into tiny little pieces. Place in a bowl and set aside. 
  • Next, place the remaining ingredients, plus maybe 2 tablespoons of water, in a food processor or mini chopper (like the one below) and process until a paste is formed.
  • Dump the paste with the apples and mix until coated.
  • Spoon this mixture over the crust. 
  • Place in the fridge until you're ready to serve and then ENJOY!

Optional: serve with a scoop of banana ice cream!



I've mentioned it here before but I HAVE to mention this again ... this mini chopper is amazing. I bought it on a whim after months of fantasizing about a smaller food processor that was easier to use on very small batches of food. This little gadget is affordable, easy to use, easy to clean, and most importantly, it is easy to use for smaller dishes. I cannot recommend it enough!

**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!


Tuesday, October 22, 2013

RECIPE: simple, summery 801010 meals

I often post my eats on Instagram without ever actually posting the recipes here.This is mostly because the recipes are so simple that I don't think to do so, however, what I didn't think about is that not all of my readers are necessarily checking my Instagram account!

Another great reason I'd love to share the recipes here is because it shows you just how simple and easy this lifestyle can be. I feel very strongly about this and I mention is all the time but it's worth mentioning again.


Raw food should not be a chore. 

Of course there are endless recipes that require lots of technique and fancy tools (and lots of them on here, as well!) but those recipes are just for fun and not a daily thing. There's no way dehydrated foods and loads of nuts could sustain me throughout the weeks because of three reasons: 1) it's SO time consuming to prepare dehydrated foods 2) it is SO expensive compared to fresh raw food and 3) even if it's "raw" these kinds of foods simply are not healthy for you to have regularly.

So what I do on the daily is eat fresh, whole fruits and veggies. Here are some of my favorite, simple meals.


Mango Red Pepper Salad:
a recipe
1 mango, cubed
1 red bell pepper, chopped
1/4 avocado, cubed
2 romaine heads

Take half the pepper and half the mango and pulse in a blender or food processor. Combine the remaining ingredients in a bowl and pour the mixture over the top.

 Mango Monomeal
3-5 mangoes

Wait until you have extremely ripe mangoes and then scoop out the flesh and eat. Depending on your caloric needs and activity levels, you can consume as many as you need.


Papaya Salad:
a recipe
3-4 cups ripe papaya*
1/4 avocado
1/2 lemon
2-3 sprigs green onion
2 romaine heads
handful fresh cilantro, chopped

Scoop out the flesh of the papaya and add remaining ingredients to a large bowl. Squeeze the lemon over the top and eat.

*depending on your region, use the papaya available to you. I use Caribbean/Maradol papayas, which are enormous, and eat a half to a whole one in a salad. A smaller Hawaiian papaya may require 2-3 for a meal.


Thursday, October 17, 2013

RECIPE: gingerbread ice cream sandwiches

Ice cream sandwiches are a classic dessert. My dad loves them which means that at any given moment we had ice cream sandwiches in the freezer, waiting to be eaten. When I moved away from home and to Los Angeles, my dad created this ritual where he would stop at the halfway point on his drives to visit me and get some kind of ice cream bar.

So this dessert is sort of for him. The only problem with this particular ice cream sandwich is that the ice cream is made up of bananas .. and he is allergic to bananas. Major bummer, but I doubt he'll mind grabbing for his own version of ice cream sandwiches instead!

As reluctant as I've been to acknowledge Fall and all things pumpkin I have given in, joyously, once I made these guys up in my head. I'm still living in Summer Land here in Miami but I still love playing with Fall flavors and pretending there are more seasons other than Hot and Super Hot.

I originally drew gingerbread inspiration from this recipe ... Amy is incredible and incredibly creative and I feel like her gingerbread recipe is probably killer and could work here beautifully as well. I made my own gingerbread using a lot of the same spices (gingerbread spices, duh) and stuck with the buckwheat base since I was looking for something lower in fat.

Gingerbread Ice Cream Sandwiches
makes 8-12

Ingredients
For the gingerbread cookie:
  • 1 cup dried buckwheat
  • 1 cup medjool dates, soaked
  • 1/2 cup flax meal
  • 1 T cinnamon
  • 1 t nutmeg
  • 1/4 t ginger
  • 1/4 t allspice
  • 1/4 t clove powder
  • 1/8 t vanilla
For the ice cream filling:
  • 4-5 frozen bananas, chopped
  • 1 T cinnamon
Instructions  
For the gingerbread cookie:

  • Grind the buckwheat in a food processor, blender or mini chopper * until a powder forms. 
  • Place in a large bowl. 
  • Process the dates with a couple tablespoons of the soak water until a paste forms and add to the bowl. 
  • Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.
For the ice cream filling:

  • In a food processor process the frozen chunks with the cinnamon until an ice cream is formed. Scrape down the sides as needed. That's it!

Assembly:
  • Line a small baking dish with foil and press down until tight.
  • Place half the dough on a piece of saran wrap and cover with another layer of saran wrap. 
  • Using a rolling pin, roll out the dough to about the same size as the dish.
  • Transfer the layer of dough to the dish and press to fit, filling in any gaps and removing excess.
  • Pour the ice cream over the top.
  • Cover and place in freezer until hard (4-5 hours).
  • Once it is hard, do the same steps with the remaining dough as you did with the first layer of dough.
  • Place in freezer until you are ready to eat (at least 2 hours).
  • Let it thaw for a few minutes before eating so it's more enjoyable!

YUM!



**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

Wednesday, October 16, 2013

Recipe Round Up: october 16, 2013

Yet another What I Want to Eat Wednesday ...

Last week I was off getting married and this week I'm off honeymooning so it's a little difficult to snap pics of my food and post them here (understandably so). Though I have to be honest with you ... It's usually very easy for me to stay raw as I travel. Raw foods are transportable and cheap when you keep it simple (i.e. my favorite plane food is a pound of grapes. It satisfies me and keeps things regular).

This travel time, however, I did not stick to the usual raw foods. I spent some time in LA so I expected myself to go completely crazy at all the Raw Restaurants ... but after one raw meal at Cafe Gratitude I realized I couldn't do it. The gourmet raw meals in a lot of LA based restaurants are just so heavy in the nuts and seeds that I usually feel more nauseated than satisfied. Not to mention Juliano's Raw is MIA and no longer in Santa Monica, and Euphoria Loves Rawvolution now has a "Grade B" kitchen ... I don't know what's happening. The restaurants have lost their mojo.

Anyway, so I ate a lot of cooked food. Urth Caffe has a lot of excellent vegan options and I even convinced my hubby to trek over to Melrose to try out a new restaurant called Crossroads (which was SO delicious, even the hubs said he'd bring people there, but also SO overpriced).

So I did my thang in the cooked world and I'm feeling less than stellar but totally rebellious. That's the freedom of my own lifestyle philosophy that I love. I don't feel bad about this decision, but my body does feel badly and I can honor that and appreciate that. Do YOU!

Here are some recipes I plan to make STAT when I come down from my wedding high ...


I am loving this Mango Peach Cobbler from Spiced Blueberry Shake. I hear it's Fall all over the Northern Hemisphere and while it's still pretty damn hot and muggy here in Miami, I think this cobbler is a great nod to the season change. It also uses mango .. which, if you know anything about me then you know it's the only reason I stick around this city.


An Apple Avocado soup sounds so divine right now. Lisa Viger from Raw on 10 not only gives you this delicious recipe but also debunks the myth that raw food is expensive (a myth that personally breaks my heart).


Anything that combines fruit and coconut is right up my alley. These bars look super easy and packed with all kinds of good-for-you fats and nutrition. Simply Dish is a pretty neat blog with a wide variety of foods .. and I've got my eyes on many of them!

..

Oh, and I'm dying to share something with you. Check out this picture from the wedding .. My photographer is amazing and if you're in the Central Valley area of California then definitely check her out.

Peppermint Plum Photography

Tuesday, October 15, 2013

RECIPE: mango coconut basil wraps

WARNING: this. is. so. good.

I have been playing with this idea for quite some time but I never brought it to life because I can't bear to part with a juicy ripe mango without first devouring it and I can't handle the thought of not eating coconut meat straight from the coconut.

Finally, I did it anyway. And BOY am I glad I did. This was so simple and pretty easy and was THE BEST raw wrap I've ever had. Even my hubby loved it and he hates anything that comes from the dehydrator! (#hashtaghubbyapproved)

If you do not have a dehydrator then my heart aches for you only because you will not be able to make this. I do not think a dehydrator is worth the money in a raw kitchen .. sure, it's a neat gadget but most of the food coming out of it isn't that great and isn't truly fresh and raw like I believe in, anyway. Every once in awhile, though, I get my money's worth. It's usually in the form of kale chips. This time it was a wrap.

If you're like me and you do not own some serious coconut-opening tools then use a chef's knife and open a coconut like the video demonstrates below.

I lined my wraps with my turmeric sauce and julienned cucumber and carrot, sliced green onions, fresh lettuce, and a couple slices of avocado. I served an enormous salad alongside it that had a head of romaine lettuce, cherry tomatoes, green onion, diced cucumber, and a couple tablespoons more of turmeric dressing. 


Mango Coconut Basil Wraps
makes 2

Ingredients
  • 1 juice mango
  • 1 cup young coconut meat
  • handful fresh basil
Instructions

  • Add the mango to your high speed blender. 
  • Take your coconut meat and chop it up finely (this helps the blender) and add to the blender.
  • Blend on low to incorporate the ingredients.
  • Increase the speed and use your tamper to push the ingredients down. 
  • Blend on high until everything is completely smooth. Pour into a bowl.
  • Cut your fresh basil chiffonade style and add to the mango-coconut mixture. 
  • Stir everything together and then spread onto a Teflex sheet for the dehydrator. 
  • Dehydrate at 105 degrees until dried but still flexible. 
  • Peel off the liner and use as a wrap!


YUM! I hope you get to try this out and experience the bliss that is in a wrap.

xo






Friday, October 11, 2013

DIY: fresh face tonic

Have you ever noticed that after you spend a day in the ocean your face is just glowing? When I first moved to Miami I begged my SO to take me to the beach every weekend so I could get my glow on as much as possible. After being here a few years and realizing that Miami is not actually on or near the beach I decided to bring the ocean to my bathroom, instead.

I drew inspiration from Wellness Mama and I'm so excited to be able to do this, myself. I had all of these ingredients, already, so I didn't need to make any special purchases. I think that if you have any essential oil that could be used here (tea tree, eucalyptus, etc..) then you can swap it out easily. I just love lavender and use my lavender essential oil as a perfume and flavor/fragrance any chance I get.

Fresh Face Tonic:
a recipe
1 T epsom salt
1 T sea salt
5 drops essential oil
1 cup water, boiled

Combine the first three ingredients in a small jar. Boil the water. Pour the boiling water into the jar and then close the lid (carefully!! it is very hot!). With a towel, grab the jar and give it a fe good shakes. Let the mixture sit and marinate until the water is cool. Once it is cool, transfer it to a spray bottle.

To Use:
After gently washing your face, spray the tonic on your face and let it sit for a few minutes. You can leave it on if you'd like, but I then rinse my face with water. Then I wipe with Witch Hazel and dab some plant based Squalane on my skin.

SO. GOOD.

What do you think?? What's your favorite homemade beauty product??


Thursday, October 10, 2013

RECIPE: clean pumpkin pie




The time has come: It is pumpkin season. 

I've never really understood the craze and I really never understood the depth of the craze until the past few years (unless that's when it started ..?) but now that I can see that there is no choice but to join it, I present to you a rawified pumpkin pie.

I never really liked pumpkin pie growing up but now that I have a raw version that is made from coconuts I feel like there is nothing not-to-love about it! This is so simple and inspired by two blogging beauties: My Whole Food Life  and Fragrant Vanilla Cake. The idea to use coconut came from MWFL and the idea to ditch the pumpkin came from FVC. I combined these two simple yet genius ideas and made an easy, tasty, and very Fall-ish Pumpkin-ey Pie.

Clean Pumpkin Pie
serves 8-12

Ingredients
For the crust:
  • 1 cup buckwheat, soaked and dried
  • 1 cup medjool dates, soaked
  • 1/2 cup almonds
  • 1 T cinnamon
  • 1 t nutmeg
  • sea salt
For the filling:
  • 2 cups coconut meat
  • 3 carrots, juiced
  • 2 T coconut butter
  • 1 T cinnamon
  • 1 t nutmeg
  • 1/4 t allspice
  • 1/4 cloves
Instructions
For the crust:

  • Grind the buckwheat in a food processor, blender or mini chopper** until a powder forms. 
  • Place in a large bowl. 
  • Process the dates with a couple tablespoons of the soak water until a paste forms and add to the bowl. 
  • Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.
  • Press down into a pie dish until evenly distributed.
For the filling:

  • Put everything in a very strong blender of in a food processor. It helps to finely chop the coconut meat ahead of time. Blend until smooth.
  • Pour over the crust and then stick it in the freezer overnight. Move to the fridge a couple hours before you're ready to serve.

HAPPY FALL


 xo



**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

Tuesday, October 8, 2013

RECIPE: turmeric tahini dressing

I'm fairly obsessed with my basic tahini dressing and I eat it with my salads far too frequently for any psychologically stable person .. so I decided it was time to switch things up. All I did, this time, was add a teaspoon of turmeric to my already delicious recipe.

I have to be honest, I had a slight panic as I dumped the turmeric into the jar. "what if this isn't good and I just wasted a delicious dressing sauce??" I couldn't shake the feeling and as I let the flavors mix and settle in I tried to calm myself down and convince myself that this would be worth it. And you know what?? It totally was.

Turmeric is such a great flavor to add to dishes that adds such a pungent depth that is hard to achieve with traditional American spices (well, spices used more often in the U.S. ...). Turmeric is a very popular Indian spice and is used in a lot of eastern and Asian dishes. The most notable quality of turmeric is that it is an incredibly anti-inflammatory agent because of the curcumin. 


Turmeric Tahini Dressing
makes about 1/2 cup

Ingredients
  • 1/4 cup raw tahini
  • 1/4 cup water
  • 2 T miso (light or mellow)
  • 1 t turmeric
Instructions

  • Blend everything in a blender or a small processor.
  • Let it sit in a jar for an hour or so, in the fridge, to let the flavors really come together. 
  • Dress a salad .. or whatever! YUM.

Lately I've been loving my latest kitchen gadget: a mini chopper. It is perfect for blending, chopping, mixing and grinding little bits for when I don't want to battle a huge blender and when I can't fill up a huge food processor. It's amazing, I love it! Also, it's so much more affordable than a full processor or blender. It's the perfect gadget for a realistic budget.



**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

Thursday, October 3, 2013

RECIPE: Banana Fig Maca Shake

Whenever I see fresh figs at the store I snatch them up. They aren't always readily available and yet they are such a treat, packed with nutrients. I love adding them to salads, desserts, and my smoothies and shakes to give a deeper, more indulgent taste to whatever I'm eating.

This particular morning I could not get the plump purple little beauties out of my head. So for a sweet breakfast I threw them in the blender and followed them up with other easy and superstar ingredients.

I always buy several bunches of bananas at a time, mostly in hopes that I don't finish them all just so I can throw some in the freezer. That rarely happens as my SO and I are basically two tall monkeys, but whenever it does I am gifted with the perfect ingredient for an indulgent smoothie.

I also added maca here, which I'm a huge fan of, because I felt the malty flavors were the perfect compliment to the rich fig flavors. It worked beautifully and gave me such a wonderful boost in nutrients, as well. I was satisfied until lunch, which is always a good thing.
Banana Fig Maca Shake:
a recipe
2 frozen bananas, broken into pieces
1 cup fresh figs
1 T maca powder
1 T nut butter, optional
1/4 cup + coconut water, as needed

Combine everything in a strong blender and blend until smooth. Enjoy!!

xo


Wednesday, October 2, 2013

What I Ate Wednesday: october 2, 2013

For the next couple of Wednesdays I am going to throw tradition out the window and instead present to you some pretty delicious recipes from around the internet. I've scouted out some recipes that I think YOU will love and also some recipes I could see myself incorporating into my own kitchen.

In the meantime, if you're wondering where I'm at (instead of melting away in my kitchen as I experiment with the latest variation of heaven-on-a-plate ..) I'm off getting married ..

Enjoy these beautiful photos and recipes! Let me know what you think ... xo


My New Roots. This Purple Power Salad is seriously drool-worthy. I feel like it is in my near future and I may even through some extra goodies in there. I love salads like that, so many possibilities and colors. Check out her entire site for so many delicious recipes.


Sweetly Raw. Every aspiring raw foodie has undoubtedly stumbled across Heather's page and discovered her limitless recipes that are borderline dangerous with how delicious they look. This recipe is her signature Caramel Apple Swirl Cheesecake manifested as cupcakes. What more could a girl ask for??


Eating Vibrantly. I'm from California so just by association I feel like there is a previous version of myself was involved in Mexican culture .. somehow .. at least that's how I feel whenever I think about the Mexican culture. Anyway, I digress ... check out this epic Taco Salad. It's a bit heavy on the fats for my liking but I feel like it's got so many good things going on that I'm sure it's to die for.


Simply Dish. These Cocomo Bars are so similar to my Almond Joy Bars and as I recall those were amazing .. so automatically, I'm intrigued by these Cocomo Bars. They are simple and approachable. Check them out and see if you can fit some into your kitchen schedule.


Lunchbox Love. You don't need fancy tools or ingredients in order to make a spectacular dish and that's exactly what this is. Unbelievably simple ingredients is something I believe in and so these Fresh Spring Rolls are something I need to check out, asap.





Tuesday, October 1, 2013

RECIPE: chocolate mousse cups

I've died and gone to heaven. Seriously. I feel like my life is complete because I've had just a bite of this delicious little treat. It hits on every single note that one would hope for when they are having serious chocolate needs. As a young woman about to enter married life and all that comes with it, I feel like my chocolate needs will arise from time to time ..


... to time to all the time ..

I've seen little chocolate mousse cups all of Instagram and they just looked so yummy but were also pretty high in fat. I'm not against fat, but as a raw foodie it's easy to accidentally consume an unlimited amount that quickly becomes unhealthy. So finally, fed up with my unmet desire I decided to make my own chocolate mousse cup that used minimal fat per serving, while still providing the same benefits as a good, healthy fat.


The neat thing about these cups is that they have a nice boost of nutrients and use no refined sugar of any kind. The most processed product in these is the cacao powder, which depending on the quality you are able to get good still do fabulous things for you (I've gone so far, before, as getting raw cacao beans and grinding them to a powder .. so that is also an option for you).



Chocolate Crust:
a recipe
1 cup medjool dates, soaked
1 cup walnuts, soaked
2 T cacao powder
1/4 t vanilla
sprinkle sea salt

Grind the walnuts in a food processor, blender or mini chopper** until a crumbly mixture forms. Place in a large bowl. Process the dates with a couple tablespoons of the soak water until a paste forms and add to the bowl. Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.

Press down into a pie dish and/or mini cupcake tin until evenly distributed.

Chocolate Mousse:
a recipe
1 cup medjool dates, soaked
2 T cacao powder
2-4 T water, as needed
1/4 t vanilla

Place the ingredients in a food processor, blender or mini chopper**  and process until a paste forms. Spread over the top of your crust.

**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!