Raw Fusion Reset

Please join me, Veggie V, and Mattie from Mattie’s Raw Fitness Beauty for the Raw Fusion Reset on Facebook.

We started the group to help you (and us!) get back on track with your healthy eating plan – just in time for summer

While the group’s focus is raw veganism, everyone is welcomed. Some of us, myself included, are planning a 30 day, 100% challenge, and others are just there for ideas on how to add more raw foods into their lives.

The Raw Fusion Reset officially begins Monday, May 6, but we’re already gearing up for a healthy, happy, and raw-food packed month by posting shopping ideas, uncooking and juicing ideas, recipes, and tips, and a whole lot more!

Join us!

Cherry Date Balls

I accidentally ordered some dehydrated cherries last month, and I finally got around to using them.

Cherry Date Balls

1 c Dates

1/4 c (scant) Coconut

1/2 c (scant) slivered almonds (or whole, but slivered process better)

1/2 c freeze dried cherries (or other dried/freeze dried fruit of choice)

Add all ingredients to food processor and process until combined. Mixture will be crumbly but should hold together when pressed.  Scoop mixture by the TBSP (or cookie scooper – I used a size 50 scooper), pack tight, and roll into a ball. Store in the refrigerator or freezer. (If you freeze, thaw for a few minutes before eating; they become very, very firm.)

Sharing the love at Raw Food Thursdays, Healthy Vegan Fridays, and Wellness Weekends.

Top 7 Posts of 2012

Ok. It’s January 13, and I have yet to post anything this year. That’s bad. Bad, bad, bad! I’ve been a bad blogger, and for that I apologize. Sincerely.

One of my goals for 2013 is to blog more often. I’m off to a very good start. Bad blogger!

I could list all of the reasons I haven’t been blogging, but all you have to do is go back a few months and you’ll see all of the reasons. Sometimes my real life gets in the way of blog life. And sometimes they cross paths. Right now, they are on separate paths, and my real life is winning. I’m teaching 10 classes this semester between two schools, both of which are about an hour away from home. (But only about 30 minutes away from each other, which is nice.) And, since school just started last week, I haven’t gotten used to my new schedule yet. But, as soon as I do, I’ll have some time to create new recipes and share all of my veggie adventures with you

To get the ball rolling on 2013, though, let’s take a look at 2012 one more time. Here are the top posts from 2012…

#1: Cookie Dough Balls: This was by far the most viewed post last year, and rightfully so! These are delicious! I still make them often, switching up the ingredients.

#2: Butter Pecan Balls: Again, super delicious! I just made a batch of these over the holidays, and they were gobbled right up. So good! And so easy

#3: Super Simple Double Chocolate Peanut Butter Balls: These dessert balls really are super simple. The simplest! Just throw some PNB, cacao (or coco) powered and your favorite sweetener in a bowel, vanilla if you want, mix to combine, and roll into a ball. You can make a batch of these in a few minutes and be on your way to dessert heaven. They also freeze well, but there probably won’t be any left to freeze

#4 Raw Zucchini Bread: This was one of my first attempts at raw bread, and one of my early uses of the dehydrator. Great way to use up all of that summer zucchini!

#5 Brownie Dough Bites (plus Cake Batter Balls): Who doesn’t love brownies? And, who doesn’t love easy to eat and travel with brownies? And cake batter, well, ’nuff said.

#6 Peanut Butter Banana Muffins: I ate some many of these last fall that I should be sick of them. But I’m not. I haven’t made any in a while, but I’m pretty sure there will be peanut butter banana muffins in the oven this week. Oh yah!

#7 Grain Free Double Chocolate Mocha Cookies: I just made these two days ago. I was craving cookies and had all of the ingredients in the house. Too good to pass up! And too good not to eat up

Tahini Dressing

I’ve eating huge salads almost every night for dinner for months. I can’t get enough! Typically, I dress my salads simply with olive oil (organic, first cold pressed) that I massage into the greens (usually kale) and a few squeezes of lemon juice. But, on a recent road trip to Philadelphia (shout out to Phili!), I ate the most delicious kale salad from a Whole Foods cold bar. So good! I was sure to make a note of the ingredients so I could recreate the dish at home – and that I have, my friends; that I have.

Tahini Salad Dressing

2 TBSP tahini

1 TBSP tamari (low sodium)

1 TBSP lemon juice (juice of about half a lemon)

1-2 tsp apple cider vinegar (I use Braggs)

Add everything to a small blender cup (I use a Magic Bullet) and blend until well combined and smooth. If mixture is a bit too thick, thin it with some water. Start with a very small amount and work your way up. (My tahini is very runny, so I haven’t needed to add any water.)

Optional add: Nutritional yeast, garlic powder, onion powder, etc.

Assemble your favorite salad greens, add dressing to the greens, and massage dressing into greens until they are wilted. This works great with a sturdy green like kale. Add in your favorite salad mix-ins and toss together.

This amount of dressing makes enough to coat about 4 cups of salad greens, which, for me, is one serving

*Sorry for the lack of photos. Apparently the photos I had saved on my phone looked so good the phone ate them. Ha! Enjoy!!

 

gRAWnola

I finally did it; I made gRAWnola!

After reading a lot of recipes for raw granola, I finally settled on a combination I thought would suit me. And it did

gRAWnola

1 c buckwheat groats, soaked

1 c almonds, soaked

1/2 c pumpkin seeds, soaked

1/2 c sunflower seeds, soaked

1 TBSP hemp seeds, heaping (not soaked)

1 c dates, soaked

1 TBSP (or more) date soaking water

1/4 c raisins, organic

1/4 c currants, organic

Optional add-ins: cinnamon, dash salt, cacao nibs, vanilla, other seasonings

First, make the date paste by blending the soaked dates and about 1TBSP of the date soaking water. (Use more if necessary.) You want the paste to be thick, but not too thick. It’s going to be used to make everything stick together. (NOTE: If you want to add a touch of vanilla flavor to your gRAWnola, add it to the date paste.)

Rinse and drain the buckwheat groats very well. Add them to a bowl. Add the rinsed and drained almonds, pumpkin seeds, and sunflower seeds to the same bowl. Add the raisins, currents, and hemp seeds to the bowl. Add any additional seasonings at this time. Finally, add the date paste, and stir to combine. Spread mixture onto dehydrator mesh sheets in a thin enough layer so nuts and seeds aren’t on top of each other, but not so thin that mixture isn’t sticking together. (If your gRAWnola contents are too small and fall through the mesh sheets, start your gRAWnola on a teflexx/paraflexx sheet, and transfer it to a mesh sheet after a few hours. To transfer, lay a mesh sheet on top of the teflexx/paraflexx sheet and flip.) Dehydrate for about an hour at 145F and at 110-115 for about 12 more hours.

Taste test your gRAWnola along the way. You might want it a bit chewier or a little more crisp. Dehydrate accordingly.

Oven directions: If you don’t have dehydrator or don’t want to use one, place your mixture on a parchment lined baking sheet (or use a Silpat) and bake at the lowest temperature your oven will accommodate until the mixture has reached the appropriate consistency. Check the mixture after two hours and then at least hourly after that. I haven’t tried this method, but I assume it will take at least 2-3 hours. (Kale chips done this way take 4-7 hours in my oven, which goes down to 170F.) Your gRAWnola won’t be raw anymore, but it will still be delicious!

Store your gRAWnola in an air-tight container. I have the best luck with a zip-top plastic bag (even better than a glass jar or glass bowl). Try eating it alone or with your favorite non-dairy milk.

Nut/Seed Free Options: Change up your add-ins! Don’t want to use nuts? Don’t! Don’t want to use seeds? Don’t! No hemp seeds? No problem! Try chia seeds, flax seeds or meal, sesame seeds, or don’t include any tiny seeds. The extra omega 3′s are nice, but not necessary.

Sharing is good manners…Wellness Weekends, Raw Food Thursdays, Healthy Vegan Fridays

Raw Oatmeal

It’s definitely fall in my area, and that means cooler temps. A lot cooler temps. And cooler temperatures means I want heartier food. Notice I didn’t say warmer. That doesn’t seems to affect me much, but when I’m chilled, I want hearty, super filling foods. Instead of reaching for breads and pastas, this year, I’m reaching for raw grains. And the first little treasure on my list is oat groats.

I got the idea for this recipe from Rawfully Tempting’s Fabulous Living Oatmeal.

Raw Oatmeal

1 c soaked oat groats

1 lg or 2 sm apples, chopped

1/2 c goji berries, soaked

1/2 c raisins (red or golden – soaked if necessary)

2 TBSP hemp seeds, heaping

Additional sweetener as needed (try stevia, maple syrup, dates or date paste, coconut or maple sugar, etc)

Soak the oat groats over night. Drain and rinse thoroughly. Add groats to mini-chopper. Pulse to breakup the groats so they’re easier to chew, or blend until they’re mushy like regular oatmeal. Remove groats and place in a bowl. Sprinkle groats with hemp seeds. Top with goji berries and raisins. Place bowl in dehydrator for a few hours to warm or eat at room temperature.

Add-ons: Try adding seasonal fruit such as apples, dates, or pumpkin puree. Use your favorite nuts and/or seeds instead of pumpkin seeds. Give your breakfast a tropical flair by adding banana (sliced or mashed/blended), coconut shreds, coconut milk, pineapple, etc. If you like your oats a little more like cereal, add your favorite non-dairy milk. Try blending it with the groats. (I find the water from the soaked groats and the soaked pumpkin seeds adds enough moisture.)

Ugly V8 Knock Off

It’s ain’t pretty, but it sure is tasty!

I was greeted by a box of left-over produce from our now defunct garden when I can come from participating in a 5K last weekend. (Side note: I am now sick with sinus issues. Maybe mom was right; you CAN catch a cold from the cold! Ha!) The majority of the box was tiny little Roma tomatoes, which Mr. M informed me were to be used to make tomato juice.  Ok. But let’s take it up a notch.

Knock-Off V8 Juice

tomatoes

parsley (stalks are fine)

carrot

celery

lemon (I used one small, peeled)

greens (I used kale)

Juice everything. Strain to assure no pulp. Add seasonings to taste. I added a splash of Bragg’s Aminos.

Sorry for the lack of a recipe. So far, I’ve found juicing is really a personal taste thing. I read a bunch of recipes on the internet before I made this juice, and most also called for watercress and/or spinach, onion, and garlic. I didn’t have any spinach or watercress, and I wasn’t sure how strong the onion and/or garlic flavor would be, so I skipped all of that, and the flavor was really good. I do suggest you go ahead and strain the juice before consuming because the tomato juice can be pretty thick.

Does anyone else make a mess when they juice?!

Almost Raw Not-Tuna Salad

I used to have a thing for tuna salad. Or I thought I did. In reality, I had a thing for the flavor comb of the salad, which, in our house, was mustard, dill pickles, and celery. Turns out, when I add mustard, pickles, and celery to just about any base, my brain thinks my mouth is eating tuna salad, and that makes them both happy. (Ah, the memories.)

I’ve made not-tuna salad with a variety of fillers in the past couple of years, and I’ve loved them all: chickpeas, tofu, lentils, nut meal, and the list goes on. But, since I’ve been eating at least 80% raw (about one cooked meal per week) and shying away from beans, grains, and lentils, I went down a different avenue this time. Enter, the ever-present garden staple…zucchini!

Almost Raw Not-Tuna Salad

1 c shredded or finely shopped zucchini (no need to peel unless you want to)

1 T prepared mustard OR 1 tsp mustard seed, ground (or more to taste)

2 stalks celery, finely diced

1/4 c chopped dill pickle OR cucumber (peeled unless skins are soft) plus 1t (or more) apple cider vinegar (Braggs is my fav)

2 green onions/scallions, finely diced

Dulse flakes, Kelp granuals, or crumbled nori – optional

Shred/chop zucchini and set aside in a fine mesh strainer over a bowl to drain. In another bowl, combine remaining ingredients and stir to combine. Add strained or squeezed zucchini and combine. Serve over a bed of lettuce, stuffed in a tomato, with a side of tomatoes, wrapped in your favorite raw wrap (Romain leaf, anyone?), between two pieces of raw bread, or scooped with raw crackers.

The first time I made this salad, I didn’t drain or squeeze the zucchini, and although it was a bit wet, the taste wasn’t affected by the extra liquid. So, if you’re not into squeezing your zucs, no biggie. But, you might want to eat your meal with a fork to encourage drainage I also don’t add the seaweed, but if you’re looking for that ‘from the sea’ flavor, give it a try.

I  use raw dill pickles in my salad. I’m able to find a local brand at my townie grocery store, but if you don’t care about the raw-ness of your pickles, try a commercial brand. Or, just dice some cucs and add a spash of ACV. Additionally, grind up some mustard seed if you don’t want to use prepared mustard (I really need to try making my own raw mustard!). With these simple swaps, your not-tuna salad can be 80-10-10 approved!

Sharing at: Allergy Free Wednesdays, Wellness Weekends, Healthy Vegan Fridays

Raw Zucchini Bread

Our garden has been spewing zucchini and yellow summer squash like it’s its job. Hum…Now that I think about it, I guess that is it’s job   In an attempt to use up the plethera of squash, I’ve been turning it into all kinds of things.  I juiced it, which wasn’t too bad. I shredded some and put in the freezer. I made zucchini hummus that turned into salad dressing, and I made this bread.

Raw Zucchini Bread

2 c shredded zucchini or zucchini pulp (If your shreds or pulp aren’t dry, squeeze them through a kitchen towel or nut milk bag.

2 c almond meal/flour (This is a good time to use your leftover almond milk pulp. Just remember to dehydrate it first, so it’s not toot wet.)

1 c date paste (Dates soaked in just enough water to cover then blended smooth with the soaking water)

1 t vanilla extract

2 pks stevia (about 1/2 TBSP) or other granulated sweetener (adjust for flavor)

1-2 T chia seeds (or flax meal or psyllium powder or husks)

1/4t – 1 t cinnamon and/or other spices of your choice

Pinch salt

Combine all ingredients in a medium sized bowl. Allow mixture to sit for a few minutes so the chia seeds can thicken the mixture. (Use additional seeds to thicken thinner batter.)  Spread on a paraflexx lined dehydrator tray and dehydrate at 110-115 for about three hours or until mixture is firm enough to flip onto mesh lined dehydrator tray. Continue to dehydrate until dry to the touch (another 3-6 hours depending upon the moisture content of your bread). Remove from dehydrator and cut into desired pieces. Store in the refrigerator.

Options: Try adding different species for a more seasonal taste. Add raisins for additional sweetness. If you want a more cake-like dessert, try adding a little coconut oil to your batter. Start with 1 tsp, and work your way up from there.

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I’m sharing this recipe at….

Allergy Free Wednesdays @ Laura’s Gluten Free Pantry

Wellness Weekends @ Diet Dessert  & Dogs

Healthy Vegan Fridays @ The Veggie Nook

Raw Tabouli Salad

Using cauliflower instead of rice is a super secret – that’s not so secret anymore!

I recently made Amber’s Raw Rice Pilaf from Practically Raw, which uses cauliflower and almonds to simulate the rice part of the pilaf. Delicious! I used the left-overs to make almost raw avocado sushi rolls! (They were almost raw because my nori sheets were toasted.)

I spread the raw rice mixture out on the nori sheet, flattened it down with the back of a spoon, added sliced avocado, and rolled tightly. I didn’t use a bamboo rolling mat, which I actually own (thanks to my friend Ellen – who not-so-secretly wants me to use it to make her some avocado sushi – ha!), but I can’t quite remember where I put it. I know it’s safely out of the way – but I can’t remember where that is :-/ Don’t you hate that?!

Regardless, the sushi rolls were amazing. Great first attempt at home made sushi!

Before I tried the raw rice pilaf, I riced some cauliflower and used it in place of Bulgar in some raw, oil free tabouli.

Raw Tabouli Salad

1 head cauliflower, riced (chopped small and processed in food processor until resembles rice)

1 bunch parsley, chopped (curly or flat leaf)

2 tomatoes, seeded and diced

2-4 green onions, minced

1/4 c match stick carrots, chopped

2 celery ribs, diced

4 lg radishes, sliced thinly

1/4-1/2 bell pepper (any color)

1 c chopped greens (chard, kale, spinach, lettuce, etc)

Dressing

1/4 c soy sauce (or tamari, Braggs liquid aminos, coconut aminos, nama shoyu to keep it raw)

1 TBSP curry powder (less for less spice, more for more spice)

1/4 c fresh lemon juice (about 2 juicy lemons) OR ACV

1 TBSP granulated garlic/garlic powder OR 1 tsp fresh garlic, minced

Combine salad ingredients in a large bowl. Combine dressing ingredients in a medium bowl. Stir to combine. Add to salad and toss to combine. Flavors meld over time, so try to allow a few hours before eating. (I usually make mine the day before I plan to eat it.) If the salad is too dry, make a little more dressing, or just add a splash of soy sauce. Additionally, if you don’t mind, you may choose to add a little olive oil. (Sometimes, when I eat a bowl of this salad, I add half of a diced avocado, which makes the salad feel a little more like a meal. )

Don’t be afraid to add your own mix of veggies. Stick to traditionally tabouli veggies or go crazy! Sometimes I add raw or frozen peas to up the protein, fresh (raw) corn for added sweetness, or sliced broccoli crows (just the nibbins) for added everything.