In addition to making dishes of my own, usually from things I already have in the kitchen, I also enjoy recreating dishes I find online, or that I see in a book. I found a recipe for mock tuna online using mainly sunflower seeds and here’s a link to the recipe:
Instead of wrapping ‘tuna’ in collard greens I served a scoop over a bed of greens and topped with tomatoes, hemp seeds, and crushed pecan pieces. It was very flavorful and a nice addition to a spinach and sprout salad.
I don’t know if the flavor is anything like real tuna, but I imagine there are some similarities. If you prefer to keep even just the thought animal products out of your dishes, then let’s call this one a sunflower spread of sorts shall we.
It’s worth a try!
While juicing recently I spent a lot of time online looking at online videos of recipes and bookmarked several that I knew I wanted to try. This was one of the first things I made and has also turned out to be the most repeated thing I’ve made over the past few weeks. I am eating kale chips almost daily thanks to this recipe, and they never taste the same. I have been able to use an assortment of nuts, a variety of peppers, and both straight and curly kale to mix things up.
Here is a link to the original recipe I found online:
For the nut cheese, she uses walnuts in her video where as I chose to use a combination of soaked cashews and macadamia nuts instead because they were what I had on hand at the time. I’ve tried walnuts once and liked the kale chips just fine, but the cashew and macadamia nuts really seem to set this recipe apart from anything I’ve had before.
- 1 bunch of kale (curly or straight)
- 1 red bell pepper (or more)
- 1 cup of soaked raw nuts (macadamia nut & cashew.. or any variety)
- 1/4 cup maple syrup (or less)
- 2 tablespoons of lemon juice
- 1/2 teaspoon salt
- 1/2 cup nutritional yeast (or less)
- 1/2 teaspoon cayenne (or to taste)
These delicious bites turned out better than I’d ever hoped. I’m really pleased with how tasty they are.
I modified the recipe to include ingredients I already had on hand. I only had one sweet potato for instance, and I used Tarragon as a garnish instead of scallions as the recipe originally calls for.
Ingredients I used:
- 1 large sweet potato
- equal amount chickpeas as sweet potato (I used frozen, thawed)
- Kale, fine chopped
- Coconut Milk
- Coconut Oil
- Seasoning: paprika, cayenne, red chili flakes, curry powder, nutritional yeast, salt & pepper
- Fresh Herbs I used: Thyme & Tarragon
- Boil sweet potato & prepare chickpeas (frozen, thawed on stove)
- Sautee garlic (briefly, until fragrant)
- Add Kale and reduce heat to low, cover and steam (very briefly)
- Season with: Paprika, cayenne, red chili flakes, curry powder
- Add thawed chickpeas and stir well.
- Combine in a large bowl with sweet potato mash, 3-4 tablespoons of coconut milk and nutritional yeast.
- Add S & P and any additional seasonings. I added fresh Thyme and Tarragon from the garden.
- Bake in a greased muffin tin (coconut oil works well for greasing) – 20 minutes at 450 degrees.
I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.
I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:
Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:
- Raw zucchini noodles, spiralized
- Pine Nuts
- Shelled Hemp Seeds
- Pairs well with Avocado
- Almond Butter
- Hoison Sauce
- Gluten Free Soy Sauce (or Braggs Amino)
- Lime juice
- Coconut Milk (optional)
- Udo’s oil (add last, also optional)
To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy. And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the end I also added a bit of Udo’s oil for added nutrients.
I hope you give this a try and enjoy it as much as I have!
Cheers to good Health!
I recently attended an 11 day juice fast in upstate New York (blog to come with more information!) and while juicing I had plenty of time to look up recipes I was interested in recreating once back home and eating again. Having tried a wonderfully delicious raw food cheesecake once in the past, I was particularly interested in a go at it myself. With a quick google search I found this video:
And in no time at all I was able to throw together this delight of a dessert. A truly delicious and creamy raw strawberry cheesecake. The crust is an excellent staple to use with any raw cake or pie, and the filling can be varied any way you like. The next time I make this I am going to use mainly blueberries instead of strawberries in the filling and see how it turns out. It will be heavenly I’m sure!
- 1 cup raw macadamia nuts (soaked)
- 1 cup raw pecan nuts (soaked)
- 1/4 – 1/3 cup shredded raw, unsweetened coconut (optional)
- 4 medjool dates (soaked and pitted)
- 1/4 tsp vanilla
- pinch of sea salt
Process in a food processor, and then conform mixture to a Spring Form pan.
- 2 cups raw cashews (soaked)
- 1 cup strawberries
- 12 medjool dates (soaked and pitted)
- 3/4 cup melted coconut oil
- 1/3 cup lemon juice
- 1/2 tsp vanilla
- 1 cup fresh, raw almond milk
Blend all ingredients in a High Speed Blender (i.e Vitamix) until consistency is very smooth. Place on top of crust, and layer berries on top. A great option is to also layer berries in the middle of pie.
Refrigerate 1-2 hours, or overnight. Or freeze. I found I liked it best when I cut the pie into little squares, froze the pieces, and thawed them for a few minutes before eating.
Pairs very well with Vegan Coconut Whipped Cream.
A dessert you can feel good about indulging in, Cheers!
1. Soak nuts overnight (ideal)
2. Blend with water in high-speed blender (more water for thinner milk, less for creamier)
3. Strain through cheesecloth
I am forever grateful to share in this life with you.
For years you have been a constant in my life.
A joy to be around,
A delight to come home to,
A gem of a best friend.
For years you have loved me unconditionally and trusted me to provide for you in every possible way.
Everyday I hope to provide the very best for you- my all.
Everyday I strive to be the best person that I can be and you remind and inspire me to be a better person.
A perfect playmate,
A precious Soul,
A gem of a best friend.
Thank you for teaching me to be more forgiving and gracefully being the embodiment of Divine Love.
You offer a wonderful example of how to love purely, presently and unconditionally.
You truly are my precious best friend.
It’s widely known that nuts in general are very healthy for us and full of protein, vitamins and nutrients. They are especially essential in vegetarian and vegan diets, working as an amazing source of protein. However I have found that it is not as prominently known that soaking our nuts before eating them is important in order to digest more easily and to fully absorb the nutrients with-in.
Look for example at how the skin of almonds separates when soaked. The skin of almonds can cause a great deal of bloating and discomfort when trying to digest, and gets in the way of the best part of the almond.
The same thing goes for walnuts for example, again the skin separates some when soaked, but a bit more work is required to get it all off. Give it a try! And notice how different they taste. So much sweeter, because the bitterness comes from the outside layer.
I recommend soaking nuts for a day or two at most, usually a couple of hours is sufficient, cashews requiring the least amount of soaking time I find. An hour or two for cashew nuts should suffice, they will become a bit softer.
If you plan to leave nuts in the fridge, over night works great but if you plan to leave them in the fridge longer, just be sure to change the water at least 2-3 times throughout the day to keep it fresh.
Enjoy, and feel free to leave me a comment to let me know what you think. Is this something you’ve done before? Is this something you’d be open to trying, or have tried with success and enjoyed? I’d love to hear from you.
Have a great day and enjoy!
Carrot juice is one of my least favorite things to drink, though I love the way I feel afterwards, so it’s worth it in the end. Here’s what I put together today, and it turned out great!
- 6 large organic carrots
- generous chunk of fresh ginger root
- 1 green apple
I just processed it through my Champion Juicer and voila!