Oatmeal...A New Way

This might take me forever to type but, who knows, maybe someone else is healing a broken bone. 

I’m healing a broken finger….so, I will make this short, because I haven’t mastered typing with one hand and it is quite challenging.

One of many important nutrients most people don’t get enough of is silica. And silica happens to be crucial for strong bones. If you believed it was calcium and that you get that from milk, sorry, that’s simply not the truth. By the way, if you know someone who is suffering from Alzheimer's or even better, would like to prevent it ;) silica-rich foods should be on their menu!....and you might wanna share this with someone with anemia as well.

Where do you get silica from?

More common ways (especially when following a raw, vegan lifestyle) are simply consuming sunflower seeds, cucumbers, green leafy vegetables, etc.
But there are some foods and herbs that are incredibly rich in silica, such as Horsetail, Oatstraw…and OATS!!!
I have been making horsetail infusions as well (and WILL tell you all about it) but after years of not consuming any grains, the other day I opted for oats in the “raw” form…..if we can say that, I kind of doubt it….let’s call it “raw-ish”, ha!….oatmeal. As far as preparing it, I did NOT cook it though. THAT much I CAN say : )

And, I might as well mention, that this makes an absolutely delicious and satisfying meal.

So here we go. Here’s what I did:

“Raw” Whole Oat Groat Meal (Oatmeal)

Ingredients:

1/2 cup “raw” oat groats* 

1-2 pinches vanilla (ground bean)

hot water / almond milk for blending

optional: pinch of salt

Toppings I used: maple syrup, cacao nibs, cinnamon, goji berries

More topping ides: fresh berries, sliced bananas, walnuts, coconut sugar, whatever you love with oatmeal

*make sure it’s not the toasted variety…..they’re commonly sold in bulk in health food stores

To prepare:
1) rinse the oats and soak them in pure water overnight (or for just a few hours if that’s all you have)
2) strain and rinse the soaked oats and blend them in a high-speed blender with all of the ingredients above (except the toppings)….blend in sweetener too if you desire a sweeter meal
3) serve in a warmed up / hot (but safe to touch) bowl and add your favorite toppings

Enjoy this heart-warming meal for breakfast on a cool morning or as an afternoon meal, like I did, following a salad…..Always eat your greens in first! ;)

To be honest, I don’t think I would have ventured for this if it wasn’t for a broken bone. So, thank you, finger! : )

As yummy as it is, from now on this will be a go-to “dish” on cooler days, for sure. 

Happy Summer days!….and if you live on the Southern hemisphere, I hope you still have plenty of sunshine! : )

Will be in touch soon!

♥

Dita

One Minute Green Soup That I Wish I Had on Tap!

I had the last few Persian cucumbers of the season sitting in the fridge. The crispy little things sure will be missed till they show up  at the market again because I can't get enough of this soup I use them for ALL THE TIME. So, that's what I made with them, yet again : )

I eat it at home or I take it with me in a mason jar...great travel food you can sip while long-distance-driving too....just make sure you have a straw! You get the picture...it's just perfect, easy, nourishing food, that's so tasty that it never gets boring (not to me, anyway).

And, yes, I do vary it a little bit, but most of the time I stick with this exact recipe:

Creamy Cucumber Soup 

(makes ~ enough to fill a quart size mason jar)

3 Persian cucumbers

generous handful of cilantro (leaves and stems, entire length)

small jalapeño (or other hot pepper)

2-3 tbsp hemp seeds

1 fat clove of garlic

generous splash of olive oil

pinch or oregano leaves

optional: cayenne for extra heat

½ tsp salt

1 cup (+) water

Blend it up and go! That's it! So quick, so yummy, so green, so nourishing, satisfying and hydrating. What else would you need?

Variations:

Summer time: use fresh basil instead of cilantro.
Calcium boost: use tahini instead of hemp seeds and dill instead of cilantro for another, very yummy, flavor combination and high amounts of calcium and copper.

No matter which of these alternatives you go with, it's a bone-nourishing soup and rather cleansing so it's a great "to-go" food when doing a detox (which is what I am doing with a group of other health-enthusiasts :) yay!). So go and make some! Your bones and skin will thank you...and once you taste it, you might even thank me for the recipe! :)

Enjoy!

To-Be-Devoured Persimmon Pie For The Holidays

One of my dear clients who quickly became a wonderful friend too invited me to a Diwali dinner and when I asked her to please tell me what to bring, she said: "a yummy, raw dessert".

Shouldn't be a hard task for someone who eats stuff like that every day, right? Um, not quite! My palate is so different...not like the average person's, to say the least. So every time I get asked to make something for a party or some kind of get together where there will be a variety of non-raw-foodie people present, I get nervous. It's not as simple as writing recipes for a blog and pointing out what is optional what is not and what ranges of the amounts of ingredients you may add to this or that...no, you make it once and that's it. You take what you've made and the guests will either like it or they won't. End of the story. Whew. And it's not that I really care about whether people like my food or not..they can always have something else...but in THIS case...well, this was a different story! Diwali is a beautiful and very important holiday and I felt truly honored to be invited and treated as part of the family and I wanted to make something that they would like. So, it was quite nerve-wracking process! : )

Whenever I'm preparing something for a new crowd I taste test my mixtures and once I find the perfect (to my palate) balance I add more sugar or salt or spices, depending on what kind of dish it is. In this case, obviously, since it's a dessert, I added some sugar. That is optional though if you've been on raw foods for a while and enjoy things closer to their original state.

So, what did I make? Well, the title already has given it away...
I'm not a pie person. Mainly because I don't have a family to feed (yet) so what will I do with a pie? Eat it all? Probably! That's what would happen but (1) I don't want to do that to myself and (2) I'm just not motivated enough to make a pie for me only.

And so, I had to come up with a recipe from scratch because I'd never made persimmon pie before...and I must have done pretty well since it was devoured within minutes, with not a crumb of it left! Ha! Never seen a crowd like a raw dessert so much! And, that's why I'm sharing the recipe with all of you...


Raw Persimmon Pie
Ingredients:
(Makes One 9-inch (23 cm) Pie)

For The Crust
1 ½ cups cashews (use a bit less if you're like me and prefer a thinner crust)*
½ cup dry shredded coconut
8 dried cherries**
4-5 Medjool dates**
1 vanilla bean (only the scrapings of it)
pinch of salt

3 T coconut oil

* any kind of (or the mixture of) buttery nuts may be used: macadamia, walnuts, pecans work well
**any dried fruit you like may be used (I like adding some for tartness, like cherries) but you may use only sweet ones and add a squeeze of lemon or even some lemon zest for a nice twist

For The Filling
9 ripe (soft and dark orange!!) Hachiya persimmons
1 T coconut oil
3 T coconut sugar (optional, taste test the filling for sweetness)
½ tsp psyllium husk powder
½ tsp (or a bit less) allspice
½ tsp cinnamon
¼ tsp ginger powder

Preparations:
1. Grind all crust ingredients, except for the coconut oil, in the food processor to make a homogenous mixture
2. In a glass bowl, work the coconut oil into your crumbly mixture by hand. Make sure the oil is well distributed and there are no chunks of it anywhere in the dough.
3. Press the dough into a pie shell (you may even use a shallow bowl instead) and pinch the edges. Place it in the fridge for 15 minutes to let the crust become firm.
4. To make the filling, the easiest thing to do is to squeeze the soft insides of persimmons into the a blender by cracking the skin open while holding the fruit above the carafe and let the soft part drop in there. Don't use any of the skin or the stems and leaves, of course, only the soft part of the fruits.
5. Add the rest of the ingredients except for maybe all the sugar and blend them into a smooth pudding-like consistency.
6. Taste test your filling mixture and add sugar (or anything else) as desired to adjust the flavor to your and you guests' liking.
7. Pour the filling into the pie crust you have chilled and either spread it with a spatula or make a pattern on top or decorate it later with berries, dried fruits, edible flowers, nuts, coconut flakes, or anything you have on hand and you think would go well and / or look pretty.

I had no berries at home and that's what I would have put on...so, I just made a swirl, which people also commented on and really liked :) simple things can really work well.

8. Place the pie in the fridge to cool and set for at least an hour before serving. You want to make sure it becomes firm enough so that the slices don't collapse and look like sauce upon cutting the pie.

Persimmon Nutrition
Besides the fact that persimmons are so delicious, you may want to take advantage of their ease of use now that they're in season because they're very nutritious too! Read all about their health benefits and another recipe made with them here.

Happy first week of the Holiday Season!...

More to come soon... : )

P.S: What does the Holiday Season come with for many of us? Parties, dinners, abundance of food, temptation to overeat and, yes, actual overeating and being less active...which, more often than not, leads to weight gain.

How would you like to do yourself a favor and help "reset" your body and mind before you're invited to those parties, social events and huge dinners?
You're in luck! Very soon you'll have a chance to sign up and join a group of like-minded people for a Pre-Holiday Body & Mind Reset - Detox Program!..

Stay tuned for the details on that!

♥

Dita

Featured in Funky Raw, UK's raw food magazine

Fig Bread Gets Photobombed!!

Don't you hate when that happens?!?!

That's definitely NOT the case around here. I love living in a place where it does happen : )

I was trying to focus in on the food, which I'm about to share the recipe for with you in a moment…when she just elegantly walked into the picture. Needless to say, I was distracted for a few minutes and decided to watch the deer (there were three of them) around who are most welcome in the yard. But I did get back to work, eventually, so here's a recipe, with some unique photos this time…

I've been making fig bread for the past few weeks and can't get enough, it seems. What started out as an experiment last year, during fig season, continued and developed into a regular production around here….because it's simply delicious. So, I've decided to share this with you while figs are still available AND fresh pumpkin seeds are out too…a nice combination.

Besides the flavor…
This snack food is incredibly rich in minerals (almonds, figs, and pumpkin seeds are all loaded with nutrients good for your bones, heart, skin, and even libido!) and very satisfying and easy to take with you. I have been taking them along for trips I went on lately and even when I'm just out and about…they're nice to carry in your bag so you have something nourishing to reach for wherever you are.

Raw Foodie's "Manna"  - Fig Bread

(Ingredients for 2 trays worth - 72 pieces, the way I cut them)

2 cups almonds

½ cup chia seeds

8-10 mission figs*

~1 tbsp cinnamon (fine powder)

pinch of your favorite salt

optional: cayenne pepper to taste, few extra figs for topping

pumpkin seeds for topping 

Directions:
0. If you have time, soak the almonds for up to 8 hours (or overnight)
1. In a food processor, grind the almonds fine and then add 8-10 figs and process further.
2. Grind the chia seeds (if you have a spice grinder or designated coffee grinder, otherwise just use them whole) and add them to the mixture, along with the cinnamon, salt, and cayenne (if you're using any)
3. Spread your batter onto two reflex sheets (about half of your batter on one and half on another) to prepare for dehydration.

Now, this step is optional:

(4.) Process a few more figs into a jam-like consistency (doesn't take much) and spread a thin layer on top of the batter. This will make them look even prettier and provide a nice gooey surface to hold the pumpkin seeds on top.

With "fig jam" layer

Without "fig jam"

5. Score, according to desired shape and size (I usually make square ones, 6 x 6 = 36 per tray).
6. Sprinkle / carefully place pumpkin seeds on top of the squares nicely, pressing them into the batter gently.
7. Place the trays in the dehydrator and dehydrate them for 1-1.5 hours at ~130 °F (54 °C).
8. Carefully flip them onto other trays with screens only, peel the teflex sheets off from the bottom, and  put them back in the dehydrator for several hours (depending on how soft or firm you'd like them to be) longer at 115 °F (46 °C).
9. Devour some of what's left (after coming around and tasting them while "baking") and let the rest cool before putting them in containers for storage. Most of the time I don't even put them away though. If you're not using the dehydrator for something else for a while, you can just leave them in there on the trays to store and get some out to eat / take with you every day (as long as they last).

Enjoy your raw manna! : )

Childhood Favorite Reinvented….Pasta Time!

Yay, it's zucchini season! And what can you use this summer squash for? Well, it would be probably easier to make a list of what you couldn't do with it…because it's such a versatile vegetable. You can use it in soups, salads, dressings, crackers, breads, dips, and…..what else?…PASTA! Yes, you can make pasta dishes even if you eat raw. In the past I've shared with you my Lasagna, Thai Pad, Pesto pasta recipes and here's something else that's very special to me.


This one is a childhood favorite that I wasn't planning on giving up when I switched to raw foods….a simple recipe for some soul food that might sound a bit unusual to many. As a child, I watched fresh, home-made pasta being prepared. I was always lurking around the kitchen and thought it was exciting to witness flour, eggs, and water turn into dough and then the thinnest, finest, strips of pasta that was to be covered with poppy seeds and sugar or other favorite toppings. Today's version is the kind I eat lately. The pasta preparation has nothing to do with the traditional method I just described, and the refined sugar is replaced with healthier alternatives. The key ingredient though, poppy seeds, which is one of my very favorite foods in the world, is the same, of course :)

Raw Poppy Seedish Pasta

(Ingredients for 2 servings)

2-3 medium size zucchini squashes

3/4 cup ground poppy seeds

coconut sugar/honey/maple syrup/agave syrup/preferred sweetener* to taste

*A combination of dry (crystals or powder) and liquid sweeteners works the best


Here's what you do:

1. Cut the ends of the zucchinis off and and peel them.
2. Using a machine (if you have one) or a knife, make pasta out of them as described here.
3. Toss the pasta with a generous amount of poppy seeds and a combination of dry and liquid sweeteners.

4. Share with someone you love and devour!
Ahh…heavenly.

Thank the Universe for providing such amazing foods! : )

Notes on nutrition: poppy seeds are extremely rich in minerals. Look at the amounts of manganese calcium, magnesium, phosphorous, copper, iron, etc. in them! Good for your bones, brain, skin, and hair…these tiny seeds are not only delicious but a nutritional powerhouse!

Avocado-Seaweed Salad…"Arame Style"

Who eats enough minerals?…..I mean, I don't even know if that's possible. Anyway I'm always on the lookout for more. Truth be told, while I love miso soup (here's a recipe, if you'd like to make some) and nori rolls, and eat dulse regularly, I don't really eat any of the other seaweeds much. Even so, every now and then, I have my moments when I'm inspired to reach for a different kind and here's the result of one of those moments documented…

With fresh spring onions and crisp Persian cucumbers added….mmmm…what's there not to like!?

Arame Salad

Ingredients:

avocado
cucumber
red radishes

arame
green onions / spring onions

For the dressing

rice vinegar / umeboshi plum vinegar

sesame oil / tahini
water

black sesame seeds
chili flakes
salt, if desired

Why Eat Arame?

Seaweeds, in general, are a nutritional powerhouse. They are very rich in minerals (calcium, magnesium, iron, zinc), are the greatest sources of iodine, have incredible healing properties, and are alkalizing foods. They have cancer-fighting properties, especially when it comes to "estrogen-induced" cancers, such as breast cancer, for example…..And, as if that wasn't impressive enough, they're anti-inflammatory, anti-viral, full of antioxidants, and are a wonderful food group to make friends with if you want beautiful skin!

Arame is rich in vanadium, a trace mineral that is important for supporting the body's ability to metabolize carbohydrates and regulate blood sugar levels. Other great sources of vanadium in the raw foods kingdom are dulse, cinnamon, and cacao.

Preparation

1. Soak the arame in water for at least 10 minutes and up to half an hour (Save the soaking water for soups or to give it to your plants! It's very rich in nutrients, especially minerals.)

2. Make the dressing by mixing equal amounts of oil / tahini and vinegar and adding some water if necessary to "thin it" to achieve the desired strength. Add salt and chili flakes if you prefer and mix in some sesame seeds. Put it aside.

3. Slice the onions thinly and put them aside to "breathe".

3. In the meantime, slice / chop up the rest of your vegetables and place them in a bowl.

4. Cut the avocado in halves, remove the pit and score them lengthwise and crosswise so that you end up with little cubes, then, using a large spoon, scoop out the fruit and add it to the veggies.

5. Drain the arame and toss everything in a bowl with the dressing. Serve on plates and sprinkle with more sesame seeds.

Remineralized.

♥

Tropical Bites Beat Donuts

What do you do when they ask you to bring donuts to a meeting?  Bring donuts, right?  Nope. At least, I didn't : )
I've made these instead. They're relatively quick, easy, have only a few ingredients, and everyone will love them…Not to mention the added benefit of nutrients in them.
These fiber-rich balls are high in minerals and you might even get some bromelain out of them. Bromelain, which is an enzyme found in pineapple, may help digest proteins and even have anti-inflammatory characteristics. Oh, and the nuts are rich in unsaturated fats, the kind that's good for you ;) and cashews happen to score 100 in the amino acid department, meaning that they're a very good source of and close to being a complete protein!  It's almost too much to get from a sweet snack, isn't it!?!

So, if you have a get-together to go to tomorrow, might as well pull out the following from your pantry and get to work or rather, dance in the kitchen while creating these tropical, magical bites!

Why did I choose to use pineapple? That's what I happened to have on hand and it was the main ingredient I wanted to work around. Use may whatever dried fruit you have for an alternative, maybe not tropical, but other fruity snacks. Dried cherries make a wonderful dessert too.

Tropical Bites

Ingredients:

1/2 cup almonds

1/2 cup cashews

pinch of ground vanilla

pinch of salt

10 medjool dates

1 cup dried pineapple 

3 tbsp coconut flakes

shredded coconut, or other preferred ingredient, for rolling

Preparation:
1. Grind the nuts in a food processor until they're coarsely chopped
2. Chop the pineapple chunks and the dates into small bits if they're large pieces and/or on the dry side and add to the nut "meal" along with the rest of the ingredients
3. Process the ingredients until there are no large chunks of anything remaining but don't overdo it
4. Using your palms, roll spoonfuls of the dough into balls and then roll them into shredded coconut or   something else you prefer.

Share and enjoy!

They would keep at room temperature but I predict there will be none left to store! : )

The No-Nut, No-Machine !!! Chocolate Mousse Pie

Yep, you can just whip it up by hand and make no mess at all….fast track to chocolate heaven! :)
I just wish my grandma was here. This kind of pie would be a perfect way to celebrate her 86th birthday today! I love you so much, grandma! ♥

Avocados are one of the creamiest fruits and they:
- are a complete protein!
- are a great source of calories with healthy monounsaturated fats, which are easily burnt for energy
- have anti-inflammatory qualities
- are a rich source of B vitamins, including folate (B9), and vitamin C
- are an amazing source of pantothenic acid and minerals such as potassium, copper, magnesium, manganese, and phosphorus
- are a good source of fiber

……All of which translates into their being a wonderful food for your skin, bones, heart-health, and supporting a healthy pregnancy.

With cacao being the second main ingredient, giving you loads of antioxidants and minerals, you can't go wrong with something so delicious, so good-for-you, and so quick and easy to prep...

Avocado Chocolate Mousse Pie

Ingredients:

(Makes 1 mini pie)

Crust

2 Tbsp coconut butter

2 Tbsp coconut flour*

2 Tbsp shredded coconut

maple syrup (as needed)

Filling

1 avocado

3 Tbs + 2 tsp cacao powder

2 Tbsp maple syrup

1 Tbsp coconut oil

vanilla

tiny pinch of salt (optional)

dash of cayenne pepper (optional)

Optional garnish: sliced fruit, dried fruit, chopped nuts, coconut flakes

*Feel free to use almond flour instead of coconut flour, if you'd like, or make a more common, nut & date (or any dried fruit) base, like the one here, for a cashew creme pie.

To Prepare:
1. Place the coconut oil in a dish that you can place in hot water and let it sit till it's melted (unless it's warm where you are and it is already in liquid form)
2. Mix the crust ingredients in a small bowl simply using a fork and press it into a tiny pie shell or a shallow bowl
3. Scoop out the avocado, mesh it with a fork and whip it into a smooth consistency as much as you can
4. Mix in the maple syrup and the coconut oil (make sure it's not hot) and little by little, add the rest of the ingredients while stirring it until you get a homogenous filling.
5. Taste test and add more sweetener, etc. to your liking
6. Pour the filling into your crust, decorate if you like, and place the pie in the refrigerator for an hour or so before serving.

Note: this also goes for a chocolate pudding recipe so if you have extra filling you're in luck. Gooble it up right away or chill it for a treat later.

Sweet ♥

D.

Are You Throwing Medicine In The Trash?

Citrus is in season!..at least it is in California. If you are lucky to live in an area where you can get organic lemons from a trusted source, you are probably as happy as I am :)
But do you toss the seeds and the peel? You may be squeezing lemon juice on salads or add some to your drinks but does the peel end up in the trash? I used to throw away the non-juicy parts…not for quite a while though!..
I've always loved lemon zest. My mom used to add some to some sweet dishes and desserts so it's nothing new to me. In certain parts of Africa and other parts of the world it's also commonly used as a condiment, usually in a fermented form. The zest is used every now and then by people in western cultures but, in general, the peel is not nearly as utilized as it could be. I, personally, used to throw them away because I just never trust the ones from the store. Lately, however, I have been getting a lot of Meyer lemons from a friend and I couldn't be more grateful! I've always left the seeds in for juicing and dressings (blended ones) and now the peels are saved too! More often than not, the peel gets used in something soon after I used the juice of the lemon, and if not, I save it for later so I will have some handy when I have no lemon to peel. Why bother?

The Hidden Treasures of Lemon (and other citrus*) Peels
Being rich in vitamin C and calcium is a good start, but did you know that lemon peels have a myriad of other health benefits? By adding lemon zest to your dishes or consuming whole lemons instead of just their juice, you'll get to take advantage of their

- cancer fighting properties
- ability to dissolve bad estrogen (a lot of which we have accumulated over time in our bodies)
- anti-fungal qualities
- mood enhancing / uplifting, anti-depressant properties
- high fiber content (to support digestion and regular elimination)
- maintaining of youthful skin / anti-wrinkle qualities (hence the frequent usage in cosmetics)
- boosting of the metabolism (which supports weight loss)
- strengthening the bones (due to their high mineral and vitamin C content)
- blood pressure regulator quality (potassium content)
- cleansing effect (lemon juice and the peel are both known to assist in the cleansing of the liver)
- ability to reduce oxidative stress (elimination of free radicals, and thereby, prevention of diseases)
- amazing flavor (lemon peel is an amazing flavor balancer if not used in large quantities)

*Be aware, that lemon and lime peels are edible raw, but others, like the peel of orange, grapefruit, etc, have to be fermented / candied / cooked or prepared some other way before consumption.

Quite a list, right? If these benefits appeal to you,  I recommend that you…

Get organic lemons from a trusted source.
Wash them and either juice them whole, or peel them first (you will save some of the pith that is so rich in bioflavonoids) or carefully cut the zest part of the peel off with a sharp knife. This way, if you're not using the whole lemon then you can save the peel or zest for later to be used in other dishes.

What do I do? At first, I thought I would save the zest only. But why break them down more than necessary? Before I ever grated any I realized the ideal way would be to just save the entire peel and if I don't use them soon freeze them that way. So I cut 1-2 inch pieces and put them into jars (any container will do) and I always have some within reach.

How to eat them?
Besides the obvious (eating some peel whenever using lemons) you can:

- add a piece of peel to a smoothie (avoid using too large of a piece because it can throw off the flavor, for example, make your smoothie more bitter than you'd like)
- add zest to salads by sprinkling some on top or mixing some into your salad dressing
- add zest to desserts by mixing some into your cookie dough or adding some to a batter or cake mix, or sprinkle some on top of any sweet dish

What Else To Use Citrus Peel For?
Since I love the aroma, I also put a lot of peels on top of the heat vents, in the colder months when the heater is going, and keep replacing them. They provide a small amount of humidity as well as a wonderful smell that fills up the space. Obviously, they're a much better "air-freshener" than the chemical-based, artificial diffusers you can plug into an outlet.
They're also a great disinfectant so you can use them to clean your cutting board or sink by just rubbing them on the surface to be cleaned.

Warning: Watch out for rabbits (or other pets??) because my little guys "steal" them and run off with them! They love peels, however fresh or dried out they are, they grab them off the vents and run, like dogs with a bone. So funny! :) So if you notice that yours are missing you might know where to look for them, or who is to blame….haha. Also, make sure to use entire halves (like after squeezing a lemon) or longer / larger pieces to avoid having them fall through the slots and end up in your heat pipes!

Alright, hopefully, just in time before you start preparing a lot of New Year's party drinks and end up with tons of peels that you would toss…now you know what to do with them! : )

Have a Wonderful New Year, Everyone!  ♥

One Savory, One Sweet..

Thank the Universe for laptops and Wi-Fi!  I'm sitting at the airport in Las Vegas, waiting for mechanics to replace a part on the airplane I'm supposed to take home….and I've decided to use this time to share an experience…

Yay for high-resolution phone cameras...I even got some usable photos! :)

While on a business trip, I stayed with my best friend who was more than enthusiastic about learning to prepare some raw foods.  We had lots of fun making 2 - 4 dishes a day (!) and one of the days she had guests over so we even got to introduce others to the magic of this way of eating.

Truth be told, I had no idea whether they would even want to touch raw foods but I wasn't worried about it because my friend was planning on cooking a big pot of veggie soup as well… Except, she didn't end up to...

So, what was initially planned to be a "tea party", later changed to being a girls' night in with dinner, ended up being a raw finger food sampling experience...

***

Oops, new update, they've just announced that this plane can NOT be repaired, so I got plenty of time to give you this recipe, or at least, finish it sooner than later : )

***

So what did we make? As you know, I believe in keeping things simple. I don't think there is a better way to inspire people than showing them how easy it is to prepare delicious, healthy dishes. We made some savory bites and some dessert to top them off.

Savory Walnut Pâté Bell Pepper Boats
Ingredients:
2 - 3 bell peppers (I like using red and orange but it would look really nice to have all colors, yellow and green as well)
2 cups walnuts (you may soak them if you have time)
1 small shallot (or half a medium size purple onion)
6 - 8 leaves of fresh sage
juice of 1 large lemon
1/2 tsp (or to taste) salt
few sprigs of parsley for garnish
optional: 1 clove of garlic and some parsley added to your ingredients

To prepare:
1. Place walnuts into the food processor and grind them until they're fine but not so much that they start becoming a nut butter.
2. Chop the shallot, the sage leaves, and the garlic and parsley (if using some in the pâté) really fine, into tiny pieces
3. Add the chopped ingredients and salt to the lemon juice, stir, and add the mixture to the walnuts.
4. Mix your ingredients well and add more lemon juice / olive oil to your pâté if it's on the dry side. Ideally, you'd like it to have a spreadable texture. Set it aside.
5. Cut up the bell peppers into quarters (try cutting along the veins, where the "dimples" are, that way you'll end up with "boats" that will hold the pâté nicely. Then cut the quarters in halves again.
6. Fill each pepper boat with a couple of spoonfuls of the pâté, arranged them alternating the colors you have on a plate or tray and garnish each with a leaf of parsley or other herb of your choice.
Serve immediately.

Note: This recipe can be made into a dip as well and served as part of a crudité. Add more lemon juice and/or oil of your choice to make it into a softer, more liquidy, consistency and serve it with a variety of chopped up veggies.

For dessert, I intended to make macaroons, because they're so easy but our guests were already there and starved when I haven't even finished the pâté so by the time I got to start on the sweets I decided to quickly roll them into balls and we served them right away as well.

Snowballs
Ingredients:
2 cups dry shredded coconut (plus some extra to roll the balls in)
1/2 cup almond meal (or ground almonds)
1/2 cup honey/agave syrup/sweetener of your choice
1/4 cup coconut butter/oil (I used about half of each for a total of 1/4 cup)
1/2 - 1 tsp ground vanilla
tiny pinch of salt
optional: few tbsp of cacao powder to add to half the mixture if you wish

To prepare:
1. Grind the shredded coconut in a food processor so that it's finer
2. Combine the dry ingredients: the coconut, the almond meal, and the vanilla, in a mixing bowl
3. To melt the coconut butter/oil and honey (if necessary), place your jars in hot water. As an alternative, you can measure them in the unmelted form and place them all in a small bowl that is sitting inside another bowl with hot water in it. Stir your wet ingredients and the salt until melted and homogenous and add this mixture to the dry ingredients.
4. Combine everything till your mixture holds together and you are able to form balls by rolling a spoonful of it at a time between your palms. Roll each ball in the shredded coconut and place them on a serving platter. About half way through, add a few spoonfuls of cacao powder to the mixture (if you want two colors and flavors) and finish up making balls the same way.

It's probably not much of a surprise that all of the pepper boats and snowballs were gone in no time so they've been tested…you can make these for someone who might have not had a chance to try raw foods yet. They're quick, easy an delicious. What else would you need?

I just wish we had taken photos of all of us! We even had the honor of having a beautiful baby entertain us but no pictures…hmmm…oh well, next time.

Some Nutrition Facts 
The two main ingredients, walnuts and coconut, in the above menu, are both "brain foods". They both contain very healthy fats. Walnuts are high in Omega-6, and even more importantly, Omega-3 fatty acids. Coconut is high in saturated fat (yes, it's good for you!), is a good "hormone precursor", especially when it comes to the production of testosterone and progesterone, and coconut oil supports the thyroid and weight-loss.
Bell peppers are high in vitamin C and antioxidants. If you are using red ones you are getting more antioxidants, overall, more health benefits but it's good to eat a "rainbow diet" and include as many colors as possible, if not in every dish, throughout the day. Herbs (used in the pâté) are loaded with minerals and vitamins and sage is particularly known for improving memory and helping those with Alzheimer's disease (Did I mention coconut oil does the same? If you know someone who needs help in this department, I definitely encourage you to look into this and maybe give it a try, say, start with a  spoonful of coconut oil mixed into a breakfast dish, whatever that may be for you, or the person to be helped.) and it has high levels of antioxidants and anti-inflammatory qualities. How many foods / dishes are there that do all this? : )
Enjoy!

♥♥♥

Thirst Quencher Of The Season

Enjoying the hot summer days? I sure am! Unlimited sunshine and a farmers market so abundant...more fruit than what I could do with, sometimes.
This time, I had a half a watermelon left over. Couldn't finish the "ten-pounder" so I had to figure out how to take the rest to work...

It was either going to cut it all up and take it with me in a huge bowl so I can sit and eat it for an hour....not ideal...OR, make a drink out of it...excellent idea! Easy to transport, easy to carry around and consume throughout the day. Here's what I combined:


Watermelon Slushy
(Makes ~2 quarts / liters)
The red part of 5 pounds of watermelon
2 cups ice cubes
1 lime without the peel (or use ony the juice, if you wish)
Leaves of 8 sprigs of peppermint

Of course, you could add sweetener, if you'd like. The lime and mint will add a sort of bitterness to it but I like it that way. This melon was also particularly sweet.

Blend the ingredients for just a few seconds and serve it in chilled glasses with a sprig of mint or a slice of lime, or pour it into a large mason jar if you're taking it with you, like I did, or keep it in a pitcher chilled, to have within reach if you're lucky to be hanging out at home.

Nutrition
Watermelon is very cleansing and it's very rich in lycopene (good for your eyes), high in vitamin C, and even has a notable amount of magnesium (an important mineral for maintaining strong bones).

Hydrating, sweet, and so refreshing...enjoy!

Are you ready for the 3-minute "Ice Dream" ?!

94 degrees (34 ˚C) calls for a frozen treat and that's where the thermometer sat the other day so...this is how it went down in the kitchen...

I had to make up something like ice cream but without the less-than-good stuff in there, of course.... What do we know ice cream for? Its sweetness, creaminess, and icy, cooling effects. So I grabbed ingredients that meet and surpass those qualities..

mango - for flavor, and the creaminess it provides
banana - for choline, because chances are you don't get enough if you're a raw vegan, eating only whole foods (I'm not into supplements / pills)
coconut butter (or oil) - for more creaminess and healthy fat
hemp protein - for Omega 3 and healthy protein

selection of herbs, etc. - for the "super" aspects of it :)
ginkgo biloba - for brain power, why not
maca - excellent hormone-balancer that also adds creaminess
cayenne - to spice it up and deliver nutrition
turmeric - not for the color but for its amazing anti-inflammatory power

Here's the trick to ensure you're able to make such instant treats any time you feel like it:
1. keep glass(es) in the freezer for serving cold treats
2. have frozen fruit readily available at all times. I always try to keep a variety of berries / mangoes cut in chunks / sliced bananas, etc. in the freezer and here are the exact quantities if you wish to follow along:

Mango Ice Dream
(Serves 1-2 lucky people)
1 banana (sliced and frozen beforehand)
1 large mango (cut into chunks and frozen beforehand)
1 heaping tbsp coconut butter
sweetener of your choice: I used raisins
handful of ice cubes - I have small hand :)
1/2 cup water (maybe a little more if your blender is struggling)

optional:
1 tbsp hemp protein powder
1/4 tsp maca powder
1/4 tsp turmeric
pinch or two of gingko biloba
cayenne
1/4 tsp bee pollen (you can use more if you're used to it)

Add as little water as you can start with and blend all ingredients in a high-powered blender, using the tamper. Keep pushing down the contents and add a bit of water if it's a struggle (don't kill your blender) but keep it on the low end with the water so that you do get ice cream instead of shake. Serve in chilled ice cream cups, devour, enjoying every bit of it, and give thanks : )

♥♥♥

Dita

When Sweet & Tangy Unite...

The perfect combination of sweet and tangy comes in this tiny, oval-shaped citrus fruit I love. They're so delicious but so rare. I wonder what the reason is? I sure haven't seen them at the market until a couple of weeks ago, and when I did I pretty much screamed, and probably looked like the happiest kid in Disneyland. I have a radar for treasures like this at the market. They haven't been around since, so I'm grateful to have caught them the one time they were there.  These olive-sized treats are great by themselves or added to salad, desserts, and dressings. Here's the lovely dressing I make with them. Tangy, sweet, and sour....so delicious.


Kumquat Dressing
~1/2 cup (I used 7 pieces) kumquats
1/2 avocado or 3-4 tbsp oil
1 clove garlic
piece of shallot (about the size of a garlic clove)
4-5 tbs apple cider vinegar
1/4 cup water (to start, you might add more)
1/2 tsp sea salt
1/2 tsp ground cayenne / small chunk of jalapeno / other hot pepper


To prepare:
1.  Do not attempt to peel the kumquats, the entire fruit is used. They might have a lot of seeds (mine were full of them) but they will blend well. Just remove the tiny stems and leaves and leave the rest intact.
2. Blend all of the ingredients, taste test, adjust salt, water, etc. and pour over some mixed greens.

Storage
You can store this dressing for days in the fridge if you happen to have any leftovers. I generally finish them off. Fresh dressings are just so yummy. : ) If it separates, just give it a stir, if it thickens, just add water/vinegar/lemon juice to it. Either way, make sure you taste it before pouring it all over a large bowl of greens.




Now, onto the health benefits..
As you might have guessed, similar to all citrus fruits, these olive-sized treasures are loaded with vitamin C, and provide a moderate amount f vitamin A along with minerals, such as manganese, calcium, iron, magnesium, and copper. They're also a very good source of fiber but if I were to eat them for their nutritional value I would really concentrate on the (1) antioxidants they provide due to the high amounts of vitamin C in them and (2) the phytonutrients in the peel. Phytonutrients such as limonene are in citrus peel that most of us throw away on a regular basis. Ironically, they have exceptional cancer-fighting and antiviral qualities, so we're putting medicine in the trash. The good news is, kumquats are eaten with the peel, meaning you're really eating a whole food, with all of its nutrients working together to help your body prevent or fight disease! Aren't we so blessed?!?
Enjoy!

♥♥♥

Dita

A Salad Dressing You'll Want Every Day

Ok, another favorite of mine, lemongrass, is the pick of the day.
I love salads so much that I really don't like going without one for a day. Remember the party I wrote about yesterday? A woman asked which dish I liked the most (there were dozens of dishes, many of which were more like the raw gourmet kind of foods that took a long time to prepare). And what was my answer? The salad! : ) She was so surprised; she was shocked!...haha. Yes, I do love salads. Naturally, I get to play a lot with creating salad dressings to vary the flavor and nutrition poured over the greens and veggies. My latest favorite is this almond-butter-based, aroma-filled concoction. It's very much like a Thai dressing and it will be wonderful in the summer to toss fresh cucumbers and chilis in it.

Lemongrass Dressing

1 lemongrass

1/4 cup (or more) almond butter

~3 tbsp apple cider vinegar

2 cloves garlic

2-3 tsp coconut sugar or your preferred sweetener

salt

1/2 cup (or less, to taste) water

optional: piece of jalapeno / other hot pepper / dash of ground cayenne 

To prepare:
1. Lemongrass is a very fibrous herb and the outer leaves, most of the top, and the bottom stem are all removed. Only a relatively small piece of the fresh herb you'll end up using.
2. Once you end up with just the core that is much easier to slice, chop it to small pieces to help the blender.
3. Place all ingredients in a blender with only some of the water to begin with so that you can add more as you adjust the flavors when taste-testing.
4. Blend the ingredients on a high speed until you get a smooth, uniform consistency. Taste-test and adjust ingredients.
5. Pour it over your favorite salad ingredients...so yummy.

Note: the dressing will keep in the fridge for days. It will thicken and separate but can be simply stirred and you can add a little vinegar or water if you find it too thick.

The incredible flavor is paired with many health benefits
Lemongrass is a cleanser, in other words, it helps the elimination of toxins. It's a digestive aid and it has warming energy, which means it helps improve blood circulation and this makes it a great cold weather raw food ingredient. It can come to your rescue when fighting a fever (it's even referred to as fever grass at times), coughs and colds, can help lower high blood pressure and balance cholesterol levels.
This grass of wonderful aroma also has antibacterial, antiseptic, and antifungal qualities, is very high in fiber, and rich in minerals especially manganese (a hard-to-get mineral!!!), iron, potassium, magnesium, and zinc. This adds up to a "nutrition facts" label that says eat this to support strong bones, great brain function, and heart health. I still eat it just because it's so delicious : )
Enjoy and have a lovely weekend!

Pretty In Pink AND Purple

Colorful concoctions on a whim..
Not just pretty colors but also such delicious flavors....hmmm, they're divine. New favorites of mine I'll be sharing with you in a moment. I cut up a mango the other day to freeze so I could make ice cream but then I changed my mind. I made an amazing raspberry concoction with it instead. It's similar to ice cream but without too much of the creaminess (no mylk used at all). The flavors combine incredibly well. Was it an accident? I don't think so; don't believe in them : ) Five ingredients, two minutes, and you'll be in heaven, I promise!
I made this with raspberries first and devoured it all and so the next day I had to make more, almost the same blended up yumminess where I replaced the raspberries with blueberries, since I had no more raspberries :) Make it either way, depending on what you have available or which sounds more delicious to you. They're both so flavorful and satisfying.

I could call it a "Mango-Berry Frozen Dessert" but that would be too usual, wouldn't it?

Pretty In Pink (or purple) 

(Serves 1, maybe 2)

1 mango (that has been cut into chunks and frozen)

1 box of raspberries or blueberries (the typical 6 oz box sold at grocery stores, I know, shame on me....but the market was sold out so what's a girl to do? )

1 pink orange*

2 tbsp coconut butter

sweetener of your choice: dates / honey / whatever you prefer

*You can use any kind of orange of course but these Cara Cara Oranges are so incredibly tasty and go so well with this recipe. They're not quite red on the inside like blood oranges but pinkish color. Beautiful and so delicious. Get them if you can find them. I got them at a local market.

How to make it:

Put the berries on the bottom of the blender (unless they're frozen too, then leave them for the top), then the peeled orange cut into chunks, then the butter and your sweetener, then top it all with the frozen mango chunks (and the berries, if you're using frozen ones). Blend it all up.

Wait, save a berry or two to place on top of your cup of yumminess, I didn't remember to do this the first time around, with the raspberries so I had to use something else.

You're in for a TREAT! 

...And the nutrition they will provide you:
In general, mangoes and berries are known for being very rich in antioxidants, vitamins, and fiber. They're also mentioned in lots of literature for their anti-cancer qualities and are notably high in certain minerals. Here's the breakdown:
Mangoes: high in vitamins C, E and B 6, fiber, and copper. They provide lots of skin nutrition and support digestive health.
Raspberries: rich in vitamins C and K (!), fiber, and exceptionally high in manganese (!!!), which is rarely found in fruits. Manganese is an important mineral for maintaining strong bones and helping prevent premature graying of your hair.
Blueberries: rich in vitamins K, and C, fiber, and is also quite high in manganese....providing similar health benefits to those of raspberries. Blueberries also stand out for their 6:10 ratio of Omega-3 to Omega-6 fatty acids and are a good brain-food, so make friends with them, if you haven't yet.

Enjoy these quick desserts and have a lovely weekend!