|Spaghetti Alla Bagutta|
|This is one of Abigail's favorite meals, mine too!|
1 package of Kelp Noodles
1 cup water
1 fresh tomato or 4 sun dried tomatoes, soaked
1/4 cup cashews
1 garlic clove
1 tsp onion powder
1/4 red bell pepper
1 tsp sea salt
Parsley or Basil, chopped
crushed red pepper
Rinse Kelp Noodles in warm water, cut and drain and place in a large mixing bowl. In a Vitamix mix all the remaining ingredients except the basil/parsley and cherry tomatoes. Toss the cream sauce with the kelp noodles and add the remaining ingredients.
This makes great left overs. You can place in the dehydrate at 200 F for 15 minutes to warm. It will not be 200 F and if you use too much red bell pepper it will overpower the creamy flavor.
I'll be posting in the next few weeks on myRaw Food Calgary Recipe blog my favorite kelp noodle recipes. There is so many ways to make "pasta" dishes with the kelp noodles. They are absolutely delicious and raw!
Wednesday, December 22, 2010
|Marbled Chocolate & Orange Tavoletta|
For the crust
¾c carob powder
4T coconut butter/oil
2t vanilla extract
1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco butter and vanilla extract and process again.
3. Press into the bottom of 9" square pan and place in fridge whilst working on filling.
Note: Before making this chocolate you should place the grated cacao butter in the
dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.
For the marbling
¼c coconut butter/oil
5T melted cacao butter
1. Mix all ingredients in a high-power blender until completely smooth.
For the filling:
1c orange juice
1T orange zest
2c cacao powder
1 ½c grated cacao butter
1c agave nectar
1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a high-power
blender until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a
toothpick across the top to create the marble effect.
| 1/4 cup chia seeds|
1/4 cup shredded coconut
1/4 cup cashews
2 medjool dates, pitted
1 1/4 cup water
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp lucuma powder
1/8 tsp vanilla powder
Stir chia seeds and coconut in a medium bowl. Blend the remaining ingredients in a Vita-Mix blender. Add liquid to chia mixture and stir well and let set for 5 minutes. Stir again every five minutes for 15 minutes until you get a nice creamy texture. You may have to add additional water, which will not affect the flavor. This pudding will last 3-4 days. I make a big batch and in the morning I turn the tea kettle on and pour a little hot water on top, let it set a few minutes and stir. This takes the cold edge off.
Hemp Ranch Dressing
Yields: 2 cups
Our version of this classic is rich and creamy without the dairy! With hemp seeds as the base, this dressing is high in protein, vitamins and minerals, and essential fatty acids.
by Chef Alicia M. Ojeda
1 1/2 cups hemp seeds
1 cup water
1/4 cup lemon juice
2 Tablespoons nutritional yeast
1 1/2 teaspoons dried Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Sea Salt
1/4 teaspoon dried dill or dried basil
1 pinch black pepper
Place all ingredients except for the dried herbs in a blender. Blend until smooth.
Add the herbs and pulse them into the blender, being careful not to over-blend because it will turn your dressing green.
Store in the refrigerator in a sealed glass jar. Will keep for up to 7-10 days.
To serve this dressing as a dip, be sure to make it in advance as it thickens when it is well-chilled. Serve with your favorite crunchy vegetables at your next party.
For an onion dip stir in 1/4 cup dried onion flakes.
For a classic "garden salad" enjoy Hemp Ranch Dressing over a bed of romaine greens tossed with shaved red cabbage, shredded carrots, and sweet cherry tomatoes, sprinkled with nutritional yeast for extra creaminess.
Mix all ingredients in a cruet. Will last 2-3 weeks in the cupboard.
Tuesday, December 21, 2010
1/4 cup each walnuts,
2 tbsp orange juice, fresh
1/2 tsp ground cinnamon
1/4 tsp fresh nutmeg, zeste
2. Place the remaining ingredients into a food processor and process approximately 20 seconds to chop the nuts and seeds, and incorporate all ingredients well.
3. Open each dates wide enough to hold 1/2 tablespoon of the stuffing.
½ cup fresh lemon juice
1 ½ teaspoon turmeric
2 cloves garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw macadamia nuts or cashews
1/3 cup chopped green onions
1/3 cup chopped celery
1/3 cup chopped red bell pepper
* Optional: Young Thai coconut meat
In high speed blender, combine the water, lemon juice, turmeric, garlic, sea salt and nuts and blend until smooth.
In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well. Stir in chopped green onions. Optional: stir in chopped young thai coconut meat for an "eggy" feel. Serve chilled.
|Springs Rolls with Spicy Chili Sauce|
Romaine Lettuce, torn
Red Cabbage, shredded
rice paper or raw nori sheets
1/4 cup agave nectar
1/4 filtered water
1 tbsp red chili pepper
1 tsp sea salt
1/2 of a carrot
For the sauce: Blend all the ingredients in a Vita-Mix until smooth. This sauce is spicy so start off with a 1/4 of a slice of turnip. For the rolls, just take rice paper and soak in warm water for 5 seconds or use raw nori sheets. Place on a cutting board and place torn romaine lettuce on sheet. Top with avocado, carrots and red cabbage. Roll tight and slice.
I made these the other day and Cody decided to video tape me after I made the sauce, so take a look at how easy these rolls are and they are soooo good, especially if you like spicy! Tonya's Spring Rolls
Monday, December 20, 2010
|Nut Free Chocolate Brownie|
1-1/2 cup flax/chia powder
1/4 cup raw cacao
1/2 tsp Nature's Cargo Salt
1 tsp vanilla
1 cup raisins, soaked
4-6 medjool dates, soaked
1/4 cup agave nectar or more for desired sweetness
Mix first 4 ingredients in a bowl. Add soaked raisins, dates to a food processor and blend with a little soaked water until smooth. Add date/raisin paste to brownie mix, vanilla and agave nectar. Mix well and press in a glass square baking sheet or press out on a board and use heart shape cookie cutter. Keep refrigerated.
4 fresh mangos, peeled or 1 bag frozen, defrosted
½ cup Raspberries, fresh or frozen
1/2 C dates, pitted
1/2 C pineapple chunks
2 T honey
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates
1/2 tsp. alcohol-free vanilla
pinch of sea salt
Slice mangos in cubes and place them in a medium-sized bowl and set to one side. Process all remaining filling ingredients in blender or food processor until smooth. Pour over mangos and gently toss to coat well. Stir in raspberries. Place mixture in cobbler dish.
To make the topping, place all ingredients in a food processor and blend until well combined and the nuts are finely chopped. Sprinkle over peaches.
Serve and enjoy!
Saturday, December 18, 2010
I wanted to post this because there are so many mothers who like me are healthy, eat a high raw diet but yet was not able to breast feed their baby. I had a breast reduction 15 years ago and many of my breast ducts were damaged. I produced milk, but did not have many ducts to get it out to my baby. I still breastfed Abigail. I used a supplemental nursing system called a SNS, which I attached a tube to my nipple that carried the formula I made for her. It was very exhausting as I had to make her formula, slightly warm up ( not really warm it, just take the cold edge off as I wanted the milk to stay raw) attach to my nipple and then attempt to breastfeed. I did this for 6 months. After 6 months Abigial was not getting enough from my breast and through the tube, so we went to the bottle. She is now 2 and I still give her a bottle that is similar to my breast nipple. I plan to give her a bottle until she is 3. I feel that this helps and maintains proper jaw development. Here is the recipe
Wednesday, December 15, 2010
by Alissa Cohen
3/4 cup pine nuts
1 T FLORA flax oil
1 1/2 t sea salt
1 date, pitted and soaked
2 1/2 T lemon juice (1 large lemon juiced)
2 T water
1/2 T white miso
Sea salt/lemon as needed to taste
1. In a food processor, blend/pulse the pine nuts, 1 T oil, and sea salt until grainy. Do not over blend.
2. Remove from processor and place in small bowl.
3. In a blender, combine 1/3 c olive oil, miso, date/agave, garlic, lemon juice and water and blend until smooth.
4. Remove this mixture and place in the same bowl as the pine nut mixture.
5. Mix well by hand.
6. Serve over a generous portion of crisp romaine lettuce.
|Recipe of the Month|
Mock Chicken Salad