RAW LASAGNA

 

LASAGNA! There was left-over pesto, tomato sauce and "cheese" from last night's pizza meal so I decided to make lasagna. I used my mandolin to thinly slice 1 zucchini. I then hand tossed the sliced zucchini with Extra Virgin Olive Oil, Sea Salt and fresh Thyme. I used a 3 inch pastry ring as a mold for layering the ingredients. This tasty meal took less than 10 minutes to prepare!

RAW PIZZA DAY

Today I was thinking about an easy and inexpensive RAW recipe. PIZZA! I already had the necessary dry goods and some of the veggies so I just needed to do a "small" shop...Hence the FULL FRIDGE!

MAJOR highlight of my day

Before I went on my adventure to the market I soaked the sunflower seeds, cashews and sun dried tomatoes.
After thinking about all of the RAW vegan pizza I have eaten and made during my time in the restaurant industry, I improvised these recipes.

Pizza dough mise

PIZZA DOUGH INGREDIENTS
-Brown Flax seeds, 1 c
-Carrots, 4 ea, chopped
-Vine-Ripe Tomato, 1 ea
-Red onion, 1/4c
-Garlic clove, 1 ea
-Green Olives, pitted, 5 ea
-Fresh Thyme, de-stemmed, 1 Tbsp
-Extra Virgin Olive Oil, 1 Tbsp
-RAW Apple Cider Vinegar, 2 tsp
-Sea Salt, to taste
-Cayenne Pepper, pinch

PROCEDURE
1- Grind the flax seeds in a blender or coffee grinder to a flour consistency. Place in large bowl.
2- Add carrots to food processor. Process until smooth. Add to bowl.
3- Place remaining ingredients in food processor. Process until smooth. Add to the bowl and mix.
4-Mold dough into whatever shape you desire on teflex sheet, (I made small individual pizzas so they
    dehydrate faster and Dan and I can choose our own toppings).
5- Once pizza crust is firm enough, transfer off of sheet onto screen. Continue to dehydrate until dry but still pliable (about 6 hours at 115 degrees). (Crusts will return to the dehydrator for toppings to soften and warm)
6- Yields 6 each individual pizzas.

Old School Grezzo shaped pizza crusts

PESTO
-Raw Pumpkin Seeds, 1/2 c
-Fresh Basil, 1 c
-Lemon Juice, 1 Tbsp
-Garlic, 1/2 clove
-Extra-Virgin-Olive Oil, about 1/2 c (enough to achieve desired consistency)
-Sea Salt, to season

PROCEDURE
1-Grind Pumkin seeds in Food Processor until coarse
2-Add the basil, garlic and lemon Juice to the food processor. Blend while gradually adding olive oil to achieve desired consistency.
3-Season with sea salt.

TOMATO SAUCE INGREDIENTS
-Vine-Ripe Tomato, 1 ea
-Soaked Sun dried Tomatoes, 1/3 c
-Garlic, 1/2 clove
-Extra-Virgin-Olive-Oil, 2 Tbsp
-Sea Salt to taste
-Red Chili Flakes, pinch

PROCEDURE
 1-Add all the ingredients in a blender. Blend until smooth. (Use tomato soaking water to thin out if too thick).
 2-Season to taste.

"CHEESE"
-Soaked Cashews, rinsed+drained, 3/4 c
-Soaked Sunflowers, rinsed+drained, 3/4 c
-Garlic clove, 1 ea
-Extra-Virgin-Olive Oil,  2 Tbsp
-Sea Salt to taste

Procedure
1-Add all ingredients except olive oil to blender. Blend until smooth.
2. Gradually add olive oil to achieve the desired texture. Water can also be added.
3. Adjust seasoning once smooth.

TOPPINGS
-"Cheese," Pesto and Tomato Sauce
-Baby Spinach (tossed with Olive Oil and Apple Cider Vinegar)
-Sliced Tomatoes
-Sliced Red Onion
-Sliced Green Olive
-Sea Salt, drizzle of Olive Oil and Crushed Red Chili Flakes

SPROUTED BLACK BEAN SLIDERS

I have been sprouting black beans for a few days and TODAY I had to decide what to do with them...Sliders it is. I used to work at the RAW vegan restaurant, Grezzo, once located in the North End. Sliders in a tomato bun with avocado and greens were a HUGE HIT. I miss the food! Check out the owner, Alissa Cohen and Executive Chef Leah Dubious' RAW "cook" book, RAW FOOD FOR EVERYONE. The restaurant is no longer open but the recipes are delicious and beautiful. I often dream of the Brownie Sundae, house-made Pickles and Wraps. Anyway....since I made the decision late morning to make my own version of sliders I had ample time to soak sunflower seeds, sun-dried tomatoes and chia. Ideally the sunflower seeds would be soaked overnight but the 3 hours sufficed.  It was a very quick recipe (minus the 5 days to sprout the beans, but you could always use cooked beans if you are not heart set on a 100% RAW meal). 

INGREDIENTS:
-Sprouted Black Beans, 2 cups
-Soaked Sunflower Seeds, 2 cups
-Sprouts (Broccoli, Clover and Onion), 1/4 c
-Sun dried Tomatoes, 4 ea 
-Parsley, de-stemmed, 1/2 bu
-Red Onion, rough chop, 2 Tbsp
-Garlic, I clove
-Apple Cider Vinegar, dash
-Extra Virgin Olive oil, 1Tbsp
-Ground Cumin, 2 tsp
-Chili Powder, 1 tsp
-Cayenne Pepper, pinch
-Sea Salt to taste
Blend all ingredients until well blended but semi-coarse
-Add Soaked Chia Seeds, 1/4 c
-Pulse until dispersed
-Season to taste
-Use ice cream scoop (1-5/8 oz) to lay out on teflex sheet.
-Place in dehydrator until firm enough to take off teflex sheet and 
  place on screen.
-Continue to dehydrate until desired firmness is achieved

YIELD: 11 SLIDERS

 

I served  the slider with a Vine-Ripe Tomato bun, RAW Tahini sauce, Pea Greens (dressed with Lemon juice and Extra-Virgin-Olive-Oil) and sliced Avocado garnished with Sprouts and Sea Salt.

Oh BEANS!

 

The snow storm had me craving a hot meal for dinner. Luckily, I thought ahead about my meal after taking inventory of my fridge and cupboards. Black Beans and Broccoli Rabe were calling my name. I soaked the beans in the late morning so they were ready to cook by 7 pm. Soaking beans makes them more digestible and drastically cuts down on cooking time (thereby preserving more nutrients). I cooked the beans with garlic, ginger, white onion, vine-ripe tomato, sea salt, cumin, cinnamon, cayenne pepper, apple cider vinegar and extra virgin olive oil. This is a one pot wonder. I simply added the chopped broccoli rabe to the pot to steam once the beans were fully cooked. I then garnished my bowl with Siena Farm pea greens. This dish took about an hour and was a protein rich meal.  

FARM FRESH IN JANUARY

Last night Dan returned from an afternoon with Marc with a gift.... a bag of farm fresh Pea Greens (green house grown). I had already made my dinner so I plan to incorporate them into our meal tonight. Thanks Marc! Siena Farms is LOCAL and ORGANIC and they have A-M-A-Z-I-N-G produce that is not only delicious but incredibly gorgeous. A serious highlight of the Spring and Summer is visiting the Farmer's Market. My favorite is located at Copley Square on Tuesdays and Fridays. Siena always has a wide variety of produce that is picked that morning. The difference in flavor and nutritional value between a freshly picked tomato and one that travels a week to get to your local grocery store is drastic. They are a major distributor to restaurants in the area as well as holding their own CSA. I plan to sign up for this coming summer as I always enjoy supporting local farms. They also just opened up a year long farm store in the South End. Check it out! sienafarms.com/csa.php  There is a CSA promotion going until February 1st. Sign up before they sell out!

MEGA SALAD with SUPER SPROUTS

Broccoli, Radish and Onion Sprouts

Tomato, Sprouts, Brussels Sprouts, Red Bell Pepper, Parsley, Avocado, Zucchini

Added Arugula and Dressing, (Lemon Juice, Flax seed and Extra Virgin Olive Oil)

SUPER HUGH-MAN HUNGRY REEL

* He had just eaten dinner before these photos

"FEED ME YOUR VEGAN FOOD"

"YOU MUST FEED ME VEGAN FOOD...."

"MAKE HER FEED ME...AGAIN"

"PLEASE!"

RAW BURRITO WEDNESDAY

 

Dan said he wanted burritos for dinner tonight so I made a cooked and RAW version . His version included cooked black beans seasoned with spices, garlic, onion and ginger. I wrapped his up in a whole wheat flat bread (not ideal for wrapping...) note to self. I am still on a HIGH- RAW diet. Since December 31 I've eaten two servings of cooked brown rice and 2 cooked soups. I continue to feel better on a RAW diet with more energy, better digestion and a more balanced mood.

Tonight I made Guacamole, Salsa, Kale and Brussels Sprout Salad with Sunflower Seeds, sliced Red Bell Pepper and Cucumber. I inhaled my meal.... but I look forward to a RAW Chocolate Bar for dessert that Dan picked up for me from Formaggio in the South End.

RAW burrito mise sans Kale Salad

 

KALE SALAD
-Green Kale, 1/2 bu, de-stemmed, rough chop
-Brussels Sprouts, 5 ea, sliced thin
-Cucumber, 1/4 c, medium dice
-Sunflower Seeds, 1/4 c
-Raw Apple Cider Vinegar, 2 Tbsp
-Extra Virgin Olive Oil, 2 tsp
-Sea Salt, to taste
*Massage kale with dressing. Let sit at room temperature for an hour to soften before serving

GUACAMOLE
-2 Ripe Avocados
-Red Onion, small dice, 2 Tbsp
-Parsley, de-stemmed, 1/4 cup, chop
-Lemon Juice, 1/2 Lemon
-Extra Virgin Olive Oil,  1 tsp
-Ground Cumin, to taste
-Sea Salt, to taste
-Cayenne Pepper, dash

SALSA
-Vine Ripe Tomatoes, 2 ea, medium dice
-Red Onion, small diced, 3 Tbsp
-Flat Leaf Parsley, chopped, 1/4 c
-Lemon Juice, 1/2 Lemon
-Sea Salt, to taste
-Red Chili Flakes, pinch

 

SLICED VEGGIES
-Cucumber, 1 ea, sliced
-Red Bell Pepper., 1/2, sliced

 COLLARD GREENS
-Collard Greens, de-vein thicker stem
  use 2 to double layer per wrap
*Blanch each leaf to make a more malleable roll

Fillings in double layered Collard Greens

Rolled Collard Green Wrap. Cut in Half to serve

DESSERT

 

 

Raw cacao paste, Cacao butter, blue Agave, Virgin coconut oil, cacao powder, Himalayan Sea Salt

Handmade in Brooklyn

RAW SNACK TIME

GRANOLA BAR

2 out of 4 bars consumed already

I just found a DEAL... I have recently been craving TWO MOMS IN THE RAW vegan and Gluten-free granola bars. I was getting a single bar for $3.98 at a coffee shop, HOWEVER I just found a 4-pack at a health food store for $8.99. D-E-A-L. I have tried both the Blueberry and Gojiberry Flavors. I have to say I am partial to the blueberry...


ALMOND BUTTER

RAW Almond Butter is high in vitamin E, protein and Manganese. It's also a great source of Copper, Riboflavin, Phosphorus and Magnesium *Artisana. I have been making a quick snack with celery. I am all about easy snacks but Almond butter can be used in a number of recipes such as sauces, granola bars and chocolates.


CASHEWS

 

Cashews are high in Protein, Magnesium, Phosphorus, and Potassium*. I simply eat a handful as a quick snack. Cashews are a staple in RAW food recipes such as cookies, sauces, ice cream, soups etc. I am sure you will see a recipe highlighting cashews in the near future...

*Wood, Rebecca. The New Whole Foods Encyclopedia.


As you can see from the photos I am a fan of the website TheRawFoodWorld.com.  Check it out for RAW food ingredients, supplements and prepared foods. I bought a bundle of supplies before the holidays while they were doing a promotion. The prices are definitely comparable to Health Food stores.

TAHINI....

Yesterday I finally found ARTISANA RAW TAHINI...so GOOD. I instantly planned on making a kale dish for dinner...

TAHINI MADE FROM ORGANIC RAW SESAME SEEDS

RAW Tahini is a great source of Calcium, Vitamins B, E and IRON.

INGREDIENTS
-RAW Sunflower Seeds, 1 c, soaked for 8 hrs, rinsed then drained
-Tahini, 1/4 c
-Water, 1 c
-Lemon Juice, 3/4 c, (About 2+1/2 Lemons)
-Extra Virgin Olive Oil, 1/4 c
-Garlic, 1 clove
-Cayenne, pinch
-Ground Cumin, pinch
-Vine Ripe Tomato, 1 ea
- Baby Spinach, 1 c
-Sea Salt to taste

-Blend all ingredients together in Vitamix until smooth consistency 
  is achieved. 
-If too thick add more water.
-Yields about 2 cups

-Rinse 1 Large bunch of de-stemmed Kale. 
-Dry in Salad Spinner.
-In Large bowl add roughly 1 cup of sauce to kale  
  (enough to coat kale evenly)

Place kale on dehydrator screen at 115 degrees for 1-2 hrs until wilted and soft.

INGREDIENTS FOR TAHINI SAUCE

KALE IN DEHYDRATOR AT 115 DEGREES

This is a very filling meal and yes I ate ALL of it. 

Today I had 1/2 cup of left-over Tahini sauce so I used some in a huge salad for dinner tonight.

 

SALAD WITH THE WORKS

-Arugula, 1/2 lb

-Vine Ripe Tomato, 1 ea, chopped

-Orange Bell Pepper, 3/4 ea, sliced

-Avocado, 1 ea, diced

-Celery, 2 ribs, chopped

-Purple Cabbage, chopped, 1/4 c
-RAW Pumpkin Seeds, 2 Tbsp

-Tahini Sauce, 2 Tbsp

-Apple Cider Vinegar, dash

-Flax Seed Oil, 1 Tbsp

-Sea Salt to taste

HIGHLIGHT
Pumpkin Seeds are a nutritional powerhouse.  
"Pumpkin seeds are higher in protein (29 percent) than many other seeds and nuts, and they are a valuable source of important Omega-3 fatty acids. An excellent source of iron, zinc, phosphorus, and vitamin A, they also contain calcium and some of the B vitamins." 
(Wood, Rebecca. The New Whole Foods Encyclopedia). 

ENJOY!

KELP NOODLES AND KALE CHIPS

I recently purchased RAW Kelp NOODLES which I was excited to use for a new RAW dish.  They are GLUTEN-FREE and virtually flavorless- thus a blank canvas for whatever flavor profile your heart desires. I would have loved to make a sauce but I was low on ingredients....SO I did a straightforward meal with dehydrated veggies AND KALE CHIPS.

Rinse Noodles Before Use

After rinsing I placed them in a Medium bowl and added Extra Virgin Olive Oil, Lemon Juice and Sea Salt to taste, a pinch of Black Sesame Seeds AND mixed.

  

Mise sans cabbage and black sesame seeds

I quartered 10 each Cherry tomatoes, sliced 1/4 ea Yellow Bell Pepper, 1/4 ea Orange Bell Pepper, 1 cup sliced Shiitake Mushrooms,  1/2 c Purple Cabbage. Seasoned with Olive oil and Sea salt then spread the mixture out on a dehydrator screen and placed it in dehydrator at 115 degrees.

 On a separate Dehydrator screen I de-stemmed 1 Bunch of Green Kale and mixed it with Extra Virgin Olive Oil, Lemon Juice and Sea Salt to Taste. Dehydrate at 115 until desired texture is achieved. Kale chips are DELICIOUS AND NUTRITIOUS. If you are craving crunchy foods but are avoiding mainstream chips try out KALE CHIPS!

Once the texture of the veggies were to my liking I mixed everything together and DEVOURED IT!

 

SUPER HUGH-MAN SLEEP REEL