Reciprocity Foods

Durian Fig Cream Cake

2011-07-11T19:43:00.000-07:00

Durian is considered the "king" of fruits, and for good reason. A hefty brown specimen covered in off putting spikes... nothing about this fruit says "eat me". When ripe it will split at the seems letting out a putrid sour stench likened to dirty socks, sweat, and dead animals. With my first encounter I would have described the scent in anyone of those terms, if not worse.

Opening the seams, it reveals segmented chambers with egg looking sacks encasing large seeds. Feeling like I was opening some sort of putrid carcass, I shoved the "egg sacks" into bags and got the remains as far away as possible.(never managing to actually taste the fruit but gladly gifting it to a more adventurous woman than I)

Durian #2 was a less horrid, if not pleasant experience. Was it me or the durian, I still am not sure? The smell was not overtly offensive( albeit odd, yes) In a strange way I enjoyed the process of uncovering the sweet fleshy treasures. The taste was a creamy sweet peppery garlic blend that can't be compared.

I so badly want to love this fruit, and I am determined to ease my way into that affair. This recipe is a grand introduction to the fruit, with enough conventionally delicious ingredients to disguise the unique durian disposition. However, it is not possible to completely mask the flavor, and surly you wouldn't want to...

Durian Fig Cream Cake

Carob Date Crust:
-10 medjool dates
-1/4 cup shredded coconut
-1/4 cup sprouted dehydrated buckwheat(sub more dried coconut if unavailable)
-2 TBLS raw carob powder
-optional: 1 vanilla pod

Put all ingredients into food processor and pulse until crumbly sticky texture is reached. If necessary add a tablespoon of water at a time. Put mixture into 8 inch spring-form pan and press along bottom. Place in freezer while filling is prepared.

Durian Filling:

-5 segments of durian(about 1 cup fruit)
-4 frozen bananas
-5 medjool dates

Place ingredients into high speed blender on high until creamy texture is reached. Pour mixture on top of crust and place back in freezer.

Date and Fig Crumble:

-4 chopped medjool dates
-5 black mission figs sliced in desired fashion

Place these ingredients evenly over top of durian layer and return to freezer.

Fig Filling:

-10 frozen figs
-1 fresh banana
optional: zest of one orange

Blend all ingredients until smooth. Pour over the top and spread evenly with spatula. Decorate with dates, figs, or desired topping. Place in freezer to set, preferable over night.

Enjoy!

Arugula Fig & Fennel Salad

2011-07-04T17:09:00.000-07:00

This is a simple summer salad that highlights unique seasonal ingredients. Black mission figs are preferable for this dish, as the sweetness cuts the bitter and pungent notes of the arugula and fennel.(plus the color contrast is beautiful) Figs are not quite in season full force but they are slowly creeping their way up from California.(keep an eye out) The sheer simplicity of this dish is made satisfying, as each flavor is bold and complex in its own right.

Arugula Fig & Fennel Salad:
-1 bunch of arugula washed
-1/2 small fennel bulb shaved thin (use the fronds too if you desire)
-6-8 organic black mission figs cut in quarters or slices
-2 green onions minced
-optional: ¼ red onion thinly sliced

Toss all ingredients in large bowl and set aside.

Orange-Tahini Dressing:
-1/2 cup fresh squeezed orange juice(about 2 small oranges)
-1 TBLS raw tahini (Arisana is a great brand)

optional: a small nub of fresh minced ginger, and a few mint leaves are a nice addition

Place ingredients into small bowl and whisk together with a fork until tahini is homogenized.[much how you would(but likely
don't) beat an egg] Pour over salad just before serving.

Serves one-three

Baby Turnip, Snap Pea and Mint Dip

2011-06-21T21:18:00.000-07:00

This recipe utilizes the first of the season bounty, bursting with flavor and life. Young turnips have a mild pleasant flavor similar to a radish, although less of a bite. Their greens are also edible, a tender mildly spicy green which I incorporate into this recipe. The texture is thick and smooth, similar to a guacamole. It's delightful served with an array of fresh vegetables, as a sauce atop spiralized noodles, or as a creamy sauce in a wrap. Enjoy the abundance of the season!

Baby Turnip, Snap Pea, and Mint Dip

-1 bunch of baby turnips with greens
-1 cup snap peas (stems removed)
-1/2 larger or 1 small avocado
-2 green onions
-juice of 1 lemon
-juice of 1 lime
-small handful of fresh mint
-optional: 1/4 red onion and/or clove garlic

Place all ingredients into blender on low until creamy purred consistency is reached. If desired chill in fridge for at least 20 minutes to meld flavors.

Serves one to many

Banana-Fig-Vanilla and Orange Zest Shake

2011-06-19T15:11:00.000-07:00

What makes a shake a shake and a smoothie a smoothie is something to be argued. I don't think it has to do with whether there's heavy dairy or ice cubes, neither are necessary. I go purely on taste and texture. Simply put, if it's smooth and creamy-it's a shake, if its more fruity with high water content ingredients, it's a smoothie. This is definitely a shake. A creamy smooth mix of fresh and frozen bananas blended with ripe figs, a squeeze, and a bit of zest from an orange, and pure vanilla powder. A super decadent shake without the fat or refined sugars, all natures pure goodness.

It is still early in the fig season and they are not at their peak in flavor, but they will still do wonders to a blended drink. People often try a particular fruit at a particular time from a particular store and say "yep, I don't like ______ fruit. Hardly a scientific method to say the least, and quite prejeduce to boot. Every fruit deserves to be defined by its best, it's peak season, bursting with sugars, falling of the vine, bush, tree best. With that said, someone has to jump first, and just because they're not "the" cream of the crop, doesn't mean they're of no value. A wise friend recently noted that even a bad fig is better than most things you'll eat. Indeed. Yes, there is something to be said for waiting, but in my opinion your not going to find that perfect fig unless you start early and eat a lot!

Banana, Fig, Vanilla, and Orange Zest Shake

-2 frozen bananas
-2 fresh ripe bananas
-6 figs (black mission or brown turkey)
-juice of 1/2 orange + zest
-1 teaspoon pure vanilla powder or extract

Place all ingredients into blender and whirl away, serve, and savor this creamy delight.

Apricot Ginger Sauce

2011-06-12T12:16:00.000-07:00

This is a quick simple sauce that is great as a fruit "fondue" or sauce over chopped fruit. I used a sweet pile of bananas, which paired wonderfully. This dish makes a filling sweet meal that will keep you fueled for hours.

Apricot Ginger Sauce

-6 small apricots
-3 medjool dates
-1 frozen banana chopped
-1/2 tsp size nub ginger (optional)
-1 tsp orange zest (optional)

-6 large bananas chopped in large bowl
-1/2 cup blueberries

Place all sauce ingredients into high speed blender or food processor and pulse until creamy. Pour this mixture over chopped bananas, and top with blueberries. Devour.

Springtime Mango Salad

2011-05-15T08:27:00.000-07:00

My very favorite mango is in season currently... no, not locally but our not too distant Mexican friends are growing a surplus for our dining pleasure. So well loved, these mangos go by numerable names: Ataulfo, Champane, Manilla, Honey, etc... They're usually smaller in size and not as plump as most mangos you see at the market. When ripe they're a beautiful golden sunflower yellow, and the flesh reveals a similar hue, with the sweetest fiberless flesh I have ever encountered in a mango.

This salad has been my mainstay the last few weeks, and I can't seem to tire of it. Depending on the preparation, this salad can take on a multitude of texture to flavor nuances. Keeping with the base, it's wonderful to swap out various fresh herbs, acid fruits, or vegetables. I have found the simple marriage of mango and tomato to be an utter delight, try it out many ways- you can't go wrong!

Springtime Mango Salad

-1 head of lettuce(romaine, red or green leaf, or bib) chopped thin
-1 large cucumber diced into cubes
-2 large juicy tomatoes chopped into similar sized cubes(heriloom or vine are best.. or use pint of cherry)
-3 large ataulfo mangos cubed
-1/4 head cilantro chopped
-handful chopped dill
-1 green onion minced
-juice of one lime
-optional: 1/4 red onion chopped and 1/2 cubed avocado

In large salad bowl toss in all the ingredients, mixing well with hands. This is a beautiful salad to take to a get together but I prefer to devour it all on my own.

Banana Cherimoya Ice Cream!

2011-03-03T19:16:00.000-08:00

It's still Winter, it's still cold, the sun is still hiding its beacon of lovely light behind heavy grey clouds. But.. it's March, the days are noticeably lengthening, and the fruit I wait all year for is coming into season! How can I attest to the ways of the seasons, especially when they coincide with the marvelous Cherimoya!! Now, a recipe is hardly called for as the sweet custard-pudding flesh, reminiscent of papaya, vanilla, cashew, and mango are an extravagance in their own right. Moreover, it's hardly a recipe, calling for a minimum of two ingredients.(or one for just cherimoya or just banana) But simplicity is sometimes in order if not necessary when dealing with natures sacred bounty. The recipe has no added refined sugar and no overt fat, making it not just a treat but healthy fuel that could serve as a meal. Add ins are fun, but it would be a mistake to over power the subtle delicacy of the noble cherimoya. :)

For more info on bananas and cherimoyas see the current Marlene's Market and Deli News letter

Banana Cherimoya Ice Cream

-4 large ripe frozen bananas
-2 medium/large deseeded cherimoyas(ripe when skin has give similar to avocado)
optional: vanilla bean, cacao nibs, cashews, pineapple chunks, coconut, etc..

Place deseeded cherimoya into food processor or high speed blender. I often strain the cherimoya pulp through a sieve as to be certain all seeds are removed, as they contain toxic compounds that could go unnoticed when blended. Then, place chopped frozen bananas in and pulse until creamy texture is reached. At this point you can enjoy it as a soft serve style treat or freeze it for at least 20 minutes for authentic hard pack.

Benevolent Borscht

2011-01-25T19:11:00.000-08:00

It's fascinating how we unconsciously surround ourselves with colors we find appealing. Depending on the season, an emotional phase of our life, or an unexplainable internal pull we gravitate towards various shades to synergestically encourage our growth. I believe various colors correspond to our chakra meridian and tuning into these colors we are drawn to can help correct an internal imbalance. Our food is perhaps an even greater determinate of our alignment, and seeking out specific foods will nourish that void. There are various books on the subject, such as Chakra Foods For Optimal Health by Deanna M Minich, and Gabriel Cousens speaks extensively on the energetics of food in "Rainbow Green Live-Food Cuisine and Conscious Eating.

Lately, I can't get enough magenta, fusha, plum, egg plant, berry, rose, ruby, pomegranate, burgundy, grape, wine, mulberry, maroon, etc.. I find myself surrounded by these colors, and more recently preparing foods of these hues. Yesterday I whipped up a nostalgic wild blackberry tart with berries from last years forage, and then tonite I prepared a deep blushing borsch that although raw and served at room temperature was very warming, and nourishing to my very center.

Benevolent Borscht:

-one large beet(1/4 diced & set aside)
-juice of 1/2 lemon
-juice of one lime
-one minniola orange peeled(or navel)
-2 green onions
-1/2 bunch of parsley( a handful of sprigs diced & set aside)
-2 stalks celery(one diced & set aside)
-4-5 baby bok choy heads(two diced and set aside)
-1 small red pepper
-1/2 large avocado(1/2 of this diced & set aside)
-opptional: 1 small nub ginger and 1 small jalapeno
-1 cup water
-1/2 cup shaved radicchio or another bitter such as dandelion, chicory, or endive

Place all ingredients into high speed blender in descending order(except those set aside) and pulse on high until creamy velvet texture is reached. Place into large bowl and fold in the remaining ingredients. Serve right away or refrigerate and use within two days. Shaved radicchio and a bit or parsley make an enticing garnish.

Serves 2

Persimmon Pie with Cashew Creme

2010-12-05T15:26:00.000-08:00

Persimmons are a suspicious novelty that at best have a mediocre reputation. I feel the persimmon has a second chance at redemption. In fact it was once considered the "food of the Gods" by the Greeks, and later confirmed by Japanese Botanists. North American settlers were scared off by the persimmon after experiencing the bitter astringence pull their taste buds inside out. While Native Americans knew to leave the fruit on the tree until the first frost, and enjoy the sweet orange flesh there after. However, there is a variety of persimmons that even the impatient ripener can enjoy, the Fuyu, which is eaten by many when still very firm, although I prefer to wait until there is slight give to the flesh. The persimmon easily gets lost in fanciful combinations, and is best only enhanced with delicate flavors and spices. In this recipe I used a sparring amount of cinnamon, nutmeg, orange zest, and vanilla, and a simple cashew creme', adding a richness without overpowering. The crust is a basic nut crust that could be accomplished with any nut or seed variety.

Basic Nut Crust:
-2 1/2 cups almonds, walnuts, or brazil nuts
-1 cup dried shredded coconut
-6-8 majool dates pitted
-optional: vanilla bean, cacao/carob powder, and lemon zest
-1 teaspoon water(if mixture is too dry)

Add all ingredients to food processor and pulse until a crumbly sticky texture is reached. Place mixture in 8 inch pie or tart pan and press along bottom and sides with spatula or fingers. Place in fridge to set up while the filling is prepared.

Persimmon filling:
-4 large ripe fuyu or Hachiya persimmons
-6 majool dates
-1 teaspoon chia seed(not necessary but helps to set up)
-1 tablespoon coconut oil
-1/4 cup raw cashews(preferably soaked)
-cinnamon, nutmeg, orange zest, and vanilla to taste

Place persimmons, dates, chia, coconut oil, and cashews into high speed blender or food processor and blend until velvety cream is reached. Add in spices, vanilla, and sea salt. Set mixture aside.

Cashew Creme:
This cashew creme is worth making all on its own and is great to have on hand to drizzle over fruit, combined with cacao for a chocolate mousse, or made green with spirulina and vitamineral greens.

-1 cup cashews(soaked preferably over night)
-1/4 cup water
-1 Tablespoon raw honey or maple syrup
-squeeze of lemon juice plus zest
-pinch of sea salt

Place ingredients into high speed blender and let it whirl until homogenized cream is reached. Set aside. Remove crust from fridge and pour in persimmon filling, the cashew creme can be dolloped in quarter sized amounts and then swirled throughout, or decorated in any creative fashion.

Bucky Bars

2010-11-08T19:10:00.000-08:00

After a few weeks of experimentation with my new Excalibur dehydrator (!) I am finally concocting some notable recipes. This snack bar turned out very similar to the Two Mom's In the Raw bars, which are very tasty and equally expensive. They are a great snack to have on the go, dipped into hot tea, or crumbled and topped with nut milk, yogurt, or fresh fruit. Any combination of dried fruit, added super foods, or nuts/seeds could be added. If persimmons are unavailable any soft fruit will substitute such as pear or mango.

Bucky Bar Recipe:

-3 cups sprouted and dehydrated buckwheat*
-1 cup dried apples chopped into 1/2 inch pieces
-6 dates
-2 ripe persimmons
-1 tablespoon coconut oil
-1 tablespoon honey
-1/8 cup water
-1 tablespoon chia seeds
-pinch of sea salt, cinnamon, and nutmeg

Place dehydrated spouted buckwheat and chopped apples in large bowl and set aside. Put dates, persimmons, coconut oil, honey, and water into food processor and blend until everything is evenly mixed, but not completely homogenized. Pour this mixture over buckwheat and apples and mix in chia, sea salt and spices. Turn over mixture with spatula until buckwheat is evenly coated. Spread unto paraflexx or standard dehydrator sheet 1/4 inch thick. Dehydrate at 105 degrees for 5 to 8 hours depending on your desired texture. (closer to 8 will give you a crunchy texture but the fruit still remains soft) Cut into desired sized bars and store in sealed container for three weeks or in the freezer for longer.

*spouted dehydrated buckwheat
Soak raw buckwheat grouts in twice as much water over night. Drain water and rinse well. Place buckwheat in an inverted glass jar with a bowl to catch water. Rinse buckwheat as often as possible, at least three times for the first day. When little tails emerge from the buckwheat it is ready to use. Place in dehydrator for 5 hours at 105/110 degrees, or until all moisture is absorbed. Store in airtight container for up to one month.

Anything-Goes Green Dip

2010-11-07T16:53:00.000-08:00

The holiday festivities are drawing near, bringing an apprehensive excitement to many. Where many feel a nostalgic pull to indulge in traditional holiday fare, I crave the foods I do everyday. With that said I honor the love that family and friends put into their meal preparations. But truthfully, I can respect that compassion while selectively filling my plate. I do love to eat. I love to to eat the fresh, seasonal, local bounty that should adorn our tables. Some years it's fun to go all out with main courses and the fixings, but other times it's just as well to bring a veggie tray and dip. I am leaning towards the later this year, and put this preemptive dip together for such event. The recipe is a super simple template that can be adapted to the ingredients on hand. Where I inadvertently purchased asparagus from Mexico, a local green will do superbly.

Anything-Goes Green Dip

-8-12 asparagus spears or 1/2 head kale, a bunch of spinach, brussel sprouts, or green beans)
-1 avocado
-1 carrot
-juice of one lemon + one lime
-1/4 bunch of parsley
-1/2 bunch fresh dill
-1/4 cup water
-1 green onion
-optional: garlic and cayenne

Place all ingredients in food processor or high speed blender and whirl away. Add more water if mixture is too thick. Stores in fridge for up to two days.

Oh My Sweet Fig Pudding

2010-09-16T21:06:00.001-07:00

It seems that fig season is coming to a close and I am still at a loss for a honorable recipe. These wonderful pockets of goodness need no adornment and try as I might they are simply best on their own. This delicious fruit is botanically speaking not a fruit at all, rather a seed encasement, correctly termed "synconium ", an inside-out flower. Why does it hide its flower from the world? Possibly because the intoxicating nectar alone is enough to lure even the most particular wasp.(their necessary pollinators) I personally have been stock piling these mineral rich gems(high in calcium, iron magnesium, zinc, etc..) drying and freezing an ample supply. Frozen figs are great in smoothies, pudding, or other dessert recipes. This recipe is a tasty breakfast option and although light it keeps you satisfied from the incredible chia seed. Spirulina, bee pollen, Vitamineral greens maca, cacao, or other nutrient powders can also be added to your liking.

Oh Sweet Fig Pudding Recipe

-1 pint fresh figs(any variety) leave out 2-3 for topping
-1/2 cup frozen blackberries or blueberries
-1 ripe banana(fresh or frozen)
-2 TBLS chia seeds soaked in 8 TBLS hemp, cashew, or almond milk*
-1 tablespoon coconut oil(optional)

Place figs, chia gel, banana, berries, coconut oil, and any additional powders in high speed blender and pulse until creamy velvet consistency is reached. Top with quartered figs or any other fanciful decor. Serves one to many!

Hemp Cashew or Almond Milk recipe:

-1/2 cup nuts/seeds
-2 1/2 cup water
optional: vanilla bean/extract, 1 date

Blend above ingredients in high speed blender and strain through nut milk bag if using almonds but not necessary for cashews and hemp seeds.

Mexican Gazpacho

2010-08-18T19:47:00.000-07:00

I bought a young coconut this afternoon and was set on making some sort of raw soup out of it. First, I was thinking Thai curry... but I didn't have curry seasoning, noticing the vegetables I did have on hand lend nicely to a fresh Mexican sort of soup. As of late I am making massive vats of soup which I consume within a couple days. It's the perfect meal at work, being filling and easily assimilated. It's also great after a long day to have a glistening jar of fresh soup waiting in the fridge. This soup has a great balance of sweet and spicy, perfectly refreshing on a summer day. As I always note, this recipe can be easily adapted to your liking, if your using fresh, organic, and seasonal produce you can't go wrong.

Mexican Fusion Soup:

-1 young coconut meat and 1/2 water
-2 large carrots
-1 pint of sweet orange cherry tomatoes (red are OK too)
-1 large cucumber
-2 green onions
-2 stalks celery
-1 red bell pepper
-juice of one lemon
-juice of one lime
-1/2 bunch cilantro
-1 teaspoon cumin
-pinch of chipotle(optional)
-pinch of cayenne(optional)
-3/4 cup water
Topping: avocado, green onion, diced mango, shredded carrot, etc..

Place coconut meat & water, carrots, cucumber, celery, red pepper, lemon juice, lime juice, and water in high speed blender or food processor and blend until smooth and creamy. Add tomatoes, cilantro, and spices and pulse very gently/quickly as to leave chunks of tomatoes and not turn the soup green from cilantro. Chill soup for at least one hour, top with desired ingredients, and serve in chilled dishes.

Cacao-Berry-Nut Towers

2010-08-13T12:13:00.000-07:00

I am not usually one to find a recipe and then seek out all the components hither and yon, especially when each ingredient can be very expensive on its own. having a small surplus of staple ingredients, like nuts, seeds, dried fruit, and fresh fruit allows for impromptu concoctions. I instead get excited over single ingredients that a recipe could revolve around. The ingredient this week is one I wait all year for, and this year has been weeks late to ripen... wild northwest blackberries! It's a bad year for these precious gems, as bizarre spring and early summer weather threw them off. However, the berries I have managed to pick are not in vain, and I am cherishing their beauty more than ever. This recipe is rich and decadent, and the pairing of intense dark chocolate, bursting berries, and rich coconut and cashew butters make for a divine combination. The berries could be substituted for any seasonal berry, preferably a similar cane berry such as raspberries, marion berries, or blackcaps.

Cacao-Berry-Nut Towers:

Crust:
-1 cup sprouted buckwheat
-1 cup shredded coconut flakes
-6 majool dates
-1 teaspoon water

Pulse buckwheat, coconut, dates, and sea salt in food processor until a crumbly mixture forms that holds together when pressed. Add water one teaspoon at a time if needed. Press in the bottom of a greased 8 inch square dish and set aside.

Nut-Butter layer:
-1 cup Artisana cashew butter(or one cup walnuts processed in high speed blender)
-1/2 cup shredded coconut
-10 medjool dates soaked at least an hour

Place all ingredients into food processor and blend until a very creamy mixture is formed, It should be thick but spreadable. Spread mixture over the buckwheat crust evenly with a spatula, and set aside.

Berry Layer:

-1 cup fresh blackberries

Mash the berries slightly with a fork, while leaving some berries whole. Spread this layer over the nut butter and set aside.

Cacao Layer:

-3/4 cup raw cacao powder(carob can be substituted)
-1/2 cup shredded coconut
-10 medjool dates soaked at least an hour
-1/4 cup manuka raisins
-1.4 cup coconut oil
-pinch of sea salt

Place cacao, coconut, dates,and raisins, in food processor and blend until well mixed. The raisins should be well blended and appear as flecks of black throughout. Now add the coconut oil and blend until creamy fudge texture is reached. Spread this layer over the berries and place in refrigerator for at least 2 hours to set. They can also be kept in the freezer but it is easier to cut the bars before they are frozen.

Strawberry-Vanilla Bean Ice Cream Cake

2010-07-12T22:39:00.000-07:00

The first time I made a raw "ice cream" cake I was quite intimidated. Anticipating all the tedious steps and worrying that it would turn into a soupy mess. To my surprise, the cake set up nicely and I decorated it in fancy form. I was making the cake for a special occasion and was a little hesitant to share a first attempt. Having a visually appealing dish is over half the battle in my book, so I boldly served it to many. It was a hit, and by my second cake I scrapped the recipes and just went for it. It is easier than it sounds to make a raw cake, and hard to mess up completely when you are starting with such tasty fresh ingredients. The layered cakes look complex but the additional step is easy once you know how to make a good "ice cream" base. Next time I make this cake I will go for more chocolate, perhaps a chocolate crumble layer in between the strawberry and vanilla... any other ideas?

Strawberry Vanilla Icebox Cake Recipe

Coconut Almond Crust:

-1 3/4 cup raw almonds
-1/2 cup dried shredded coconut
-4-6 pitted Majool dates
-juice of 1/2 small lemon plus zest

Put nuts, dates, lemon, and zest into food processor and blend until a crumbly texture forms. The mixture should look loose and crumbly but stick together when pressed between fingers. If mixture is too dry add a couple teaspoons of water and pulse.
Set aside roughly 1/2 cup of mixture for decorative topping. Place mixture into 8" spring-form pan(I line mine with wax paper for easier removal) and press crust into bottom and build up onto sides a half an inch or so. Set covered into fridge or freezer while the filling is prepared.

Strawberry layer:

-2 pints of fresh organic strawberries(keep out a few for topping)
-1 cup raw cashews
-1/4 cup coconut oil
-1/4 cup raw honey
-pinch of sea salt
-squeeze of lemon juice

Place all ingredients into high speed blender(or food processor) and blend until a smooth creamy texture is reached. At this point I try the batter to see if it is sweet enough or needs a little something else... more lemon juice? Lastly, put the coconut oil in, pulsing it just to mix, as over blending the oil will heat it and do strange things to the batter. Pour this mixture over the crust and set aside(I usually don't put it into the freezer unless I think I am going to take a while on the next steps...)

Vanilla Layer

In reality this is more of a "banana layer" but the banana flavor is quite subtle when blended into a frozen sorbet with honey and vanilla bean.

-3 frozen bananas
-3 tablespoons of raw honey
-1 vanilla bean pod seeds
-3 tablespoons coconut oil

Blend frozen bananas, honey, and vanilla bean in high speed blender(or food processor) until creamy and smooth. Put in oil and pulse just to mix. Taste and add more honey if desired. This layer can then be poured over the strawberry. It is also fun to add a layer of nuts or fresh fruit between the two, but not necessary. The cake can then be decorated in desired fashion. I drizzled with a chocolate sauce made of roughly 1 tablespoon cacao,2 tablespoons melted coconut oil, and 1 tablespoon honey. A berry sauce would also be a nice option.

Cover well, and place into freezer over night. Before serving let thaw for at least ten minutes.

Cauliflower Mishmash

2010-07-10T21:15:00.000-07:00

Cauliflower is one of those vegetables that I forget about for a while and then get a real craving for. This recipe came about after a peruse through RawVolution by Matt Amsden, as he showcases a "Cauliflower Couscous", a spin off of the Mediterranean tabbouleh. I so rarely follow recipes to pat, but found this inspiration enough for a similar cauliflower dish. This salad has a great texture similar to a rice or quinoa dish, but retains the distinct flavor of cauliflower, which some find unappealing.(If that's you, by-pass this recipe). I personally think the bold taste of cauliflower paired with loads of garlic, lemon, parsley, and olive oil are unsurpassable. I threw in some pungent diakon radish and sweet yams to balance out the flavors. Topped with some sprouted sunflower seeds, this was a substantial meal in itself. The yams can be omitted for a completely raw dish, many suitable raw substitutions abound!

Cauliflower Mishmash:

-I large head of cauliflower, finely ground in food processor
-1 green onion chopped
-1/2 small red onion diced
-1 medium yam cubed, steamed, and cooled
-1/2 cup diced diakon
-4 stalks celery diced
-1/2 head chopped parsley

Dressing:

-1 TBLS olive oil
-1/2 cup fresh lemon juice
-4 garlic cloves minced
-2 tablespoons coconut vinegar

To prepare the cauliflower, first chop into small pieces and then proceed to place in food processor, pulsing until a fine rice texture is formed. Do not over blend, or it will turn into cauliflower mush. Place in large bowl and mix in green onion, red onion, diakon, celery, yam, and parsley. Set aside. In separate small bowl whisk the dressing ingredients together and pour over cauliflower mix and combine thoroughly. Serve right away or within 24 hours, as finely chopped cauliflower does strange things when left too long. :)

Cacao-Go-Rounds

2010-05-09T20:05:00.000-07:00

I recently made a sweetly indulgent fudge that is, in my opinion, a bit over the top. A simple recipe of raw cacao, coconut oil, cashews, and honey... that's it, only each ingredient is in massive amounts. This is all good and well on special occasions, but I wanted to devise a recipe that satisfies a chocolate craving without the gluttony of fat and sugar. This recipe is akin to the chocolate "Larabar", an energy bar and chocolate satisfaction in one! It is a simple base recipe that can be made into a multitude of concoctions... I am thinking orange zest, vanilla bean, and various essential oils

Cacao-Go- Rounds:

-one cup of soaked cashews,almonds, or walnuts
-one cup raisins
-4 majool dates
-4 tablespoons cacao powder
-4 tablespoons cacao nibs

optional: fine coconut shreds and hemp seeds for topping

place the cacao nibs in a high speed blender and pulse very briefly. Set half of the cacao nibs in small bowl to be used for rolling the cacao rounds into. Place the remaining ingredients in blender and mix until smooth. The mixture should be slightly sticky and easily rolled into desired spheres. Spread desired topping onto flat surface such as a cutting board or large plate and roll rounds through. Refrigerate for at least one hour.

Sunny Sprouted Granola

2010-04-22T19:37:00.000-07:00

After many raw granola attempts I found a near perfect concoction. Making granola, even raw, is no science, but it can be finicky to get it to stick together just so and not be overly sweet. I was previously relying on honey to bind and sweeten the mix but decided to try fresh date paste in its place. This made for a perfect sticky granola mess,binding together nicely with sweet clumps of date morsels. I love that this recipe doesn't have any wheat or nuts and is easily digested with the sprouted buckwheat and sunflower seeds. The tropical medley of flavors could easily be substituted for any ingredients desired, although the bright "sunny" flavors in this recipe are quite nice. Note* This granola is quite addicting and I find it best to share it around quickly, so as not to consume the whole batch alone:)

Sunny Sprouted Granola

-2 cups sprouted buckwheat
-1 cup sprouted sunflower seeds
-8 soaked dates
-1/4 cup coconut oil
-1/2 cup shredded coconut
-1/4 cup dried mango
-1/4 cup goji berries
-1 teaspoon sea salt

Place sprouted buckwheat and sunflower seeds in large bowl and set aside. Blend soaked dates and coconut oil in high speed blender until creamy texture is reached. If a sweeter granola is desired, simply add more dates. Fold this mixture, plus sea salt into the buckwheat and sunflower seeds and coat well with spatula or better, warm hands. Place in dehydrator for 6-8 hours. I found that dehydrating it for less time makes a yummy soft granola where longer time gives you the more traditional crunchy stuff. Lastly, remove from dehydrator and mix in the shredded coconut, mango, and goji berries. Serve fresh and warm from the dehydrator with cool nut milk, or store in sealed container for up to a week.

Serves one to many

Julienne Noodles with Green Cashew Creme

2010-04-16T11:31:00.000-07:00

I am not usually one for kitchen gadgets but this little tool is extraordinary. I have been longing for a hand crank spiralizer(makes vegetable into beautiful noodles) but decided to get a julienne peeler to tide me over. To my surprise it does an amazing and simple job of turning zucchini, carrots, cucumber, diakon, and celery root into long wonderful strands. I almost like the small simplicity of this peeler better, as it could easily be brought on road trips and the like. I found the peeler at an upscale market and are likely at most kitchen stores, as well as online. Everyone must have a Julienne peeler, enough said. I decided to go extra simple with the first dish I made, to let the vegetable noodles shine on their own. The cashew creme, like so many recipes, was impromptu ingredients thrown into the vita-mix. It was a nice marriage, with the light vitality of the noodles and the more heavy sustenance of the creme topping. Enjoy.

Noodles:
-3 large zucchini peeled into noodles
-2 large carrot peeled into noodles

I find it easiest to grate the vegetable on a large cutting board and then slide them into a bowl, as grating at an angle straight into the bowl can be awkward.

Green Cashew Creme:
-1/2 head parsley
-1/2 avocado
-1/2 cup soaked cashews
-1-2 garlic cloves
-1 green onion
-1 lemon juice & zest
-pinch of sea salt, cayenne to taste

Place all ingredients in high speed blender and pulse quickly a few times. I went for a more chunky pate, with bits of cashews throughout, however it could be blended longer if a more creamy texture is desired.

Serves 2

Sustaining Sea Veggie Salad

2010-04-10T20:00:00.000-07:00

This salad may not be for the faint of heart, or taste buds rather, as it is a heavy dose of sea vegetables and pungent flavors. I personally could not get enough, as the pairing of sweet yams cut the bitter just to my liking. Sea vegetables are extremely high in trace minerals such as zinc, boron, tin, selenium, chromium, antimony and bismuth which are lacking in most diets. Cilantro is well known for its cleansing properties and specifically removing heavy metals from the body. I have been vacillating lately on the validity of taking isolated supplements and especially questioning synthetic constituents found in most capsulated pills. This salad alone could meet many of the daily requirements of vitamins and minerals and your body will not have to work as hard to assimilated the nutrients.(verses capsules in which your body may or may not be able identify) The cilantro sauce is a recipe that has been rolling around between a number of my co-workers, with each person tweaking the original. I added dandelion greens and went light on the nuts so I could really use a heavy dosing on the salad. This dish left me completely energized and fully satisfied. In addition it would make a sustaining lunch to power the rest of the day, or as a late meal that wont leave you weighted down. The sea vegetables can be found at most health food stores in the refrigerated section.

Cilantro Sauce:
-1 head cilantro
-1/4 head dandelion greens (opt)
-handful soaked almonds
-1 tomato chopped
-juice of 2 large lemons (or more)
-1 small shallot
-4 garlic cloves
-pinch of sea salt
-1 tablespoon olive oil

Place soaked almonds, olive oil, lemons, garlic, and shallot in food processor and pulse until almonds are broken down fine. Add the remaining ingredients and pulse until desired consistency is met. Add additional lemon if sauce is too bitter. Set aside in refrigerator.

Salad:

-1 head romaine lettuce chopped
-1 cup sliced green beans
-6 oz sea tangle brand kelp noodles(1/2 packages) chopped into 6 in stands
-3 oz sea tangle brand mixed sea vegetables cut fine
-1 med. yam cubed, boiled and chilled

Toss all ingredients in large bowl and pour desired sauce over and fold in gently to coat. Serve right away as the romaine lettuce will begin to wilt if stored for greater than an hour. Top with avocado and hemp seeds.

Sweet Maca Mint Smoothie

2010-04-04T18:31:00.000-07:00

In place of the usual green morning smoothie, I opted for some Easter decadence. I feel following smoothie recipes is arbitrary but getting new ideas for fanciful concoctions is always welcome. I recently purchased the Health Force vanilla spice Maca,
and quickly realized the other brands don't compare in fresh flavor and quality. I regularly take Maca for energy and hormonal balance and get an immediate lift upon taking it. This smoothie would make a great dessert, as it is quite sweet.

The Pink hues of the succulent pair so nicely with the smoothie!

Sweet Maca Mint Smoothie:
-1 cup frozen strawberries or raspberries
-1 cup almond, hemp, or cashew milk
-1 pear
-1 banana(frozen or not)
-4-6 mint leaves
-1 tablespoon Vanilla Spice Maca

optional:
-spirulina or Vitamineral Greens are always great ( changing the pink hue to a brilliant green)

Blend all ingredients in high speed blender and serve up one big smoothie or two small for an energizing treat.

Apple Spice Cookies

2010-04-02T18:54:00.000-07:00

I have always loved the creative process of baking, but I have never liked to follow recipes. I would always wing it on leavening agents and ratios so the end result was fickle. With simple raw food desserts you know if the batter is good, the end result will be just the same. Of course it can get involved if your making cakes and elaborate chocolates(which I intend to embark on sometime soon), but you'll never have to worry about muffins that didn't rise or doughy in the middle bread. This cookie recipe is a versatile structure that can be altered to taste and preference.

Apple Spice Cookies:

-1 green apple chopped
-1/2 cup almonds
-1/2 cup walnuts
-1/2 cup Manuka raisins
-3 dates
-1 tablespoon ground flaxseed
- 1/2 teaspoon nutmeg
-1 teaspoon cinnamon
-dash sea salt
-zest of one orange

Place all ingredients in food processor and blend until sticky dough forms. If mixture is too wet add more ground flax meal. Form cookie shaped rounds and place on dehydrator sheet( I use parchment paper) and dehydrate at 95-105 degrees for 6 hours. At this time turn cookies over and dehydrate an additional 6-8 hours, or until desired texture is met.

makes 12 cookies

Confetti Salad

2010-03-26T13:43:00.000-07:00

If I am lucky I can be home to either prepare lunch or dinner, in which case I will make an extra large salad leaving enough for a later meal. I often just throw something together with the produce on hand, nothing fussy. I find a salad alone can be filling and substantial enough when various toppings are added, such as avocado, seeds, nuts, olives, etc.. Not all salads are worth sharing, but this one seemed to blend so nicely and just might be a new stand by.

Confetti Salad:

-1/2 head cabbage shredded thin
-1/2 head spinach chopped
-1 red pepper sliced thin 1/2 inch long pieces
-1/4 red onion diced
-1 yellow beet grated
-6 inch diakon piece grated

Dressing:

-juice of 1 lemon
-1 garlic clove minced
-2 tablespoons apple cider vinegar
-2 tablespoons olive oil
-1 tablespoon dulse
-cayenne, sea salt, and pepper to taste

Topping:

hemp seed, olives, and avocado went very well.

Toss all salad ingredients in large colorful bowl and pour dressing over, folding in gently. Serve straight away or store for no longer than 24 hours.

Serves 2-4

Coconut Lemon Bars

2010-03-20T18:08:00.000-07:00

I am a fan of the Lara Bar and have been trying to emulate the recipe for months now. I always end up with something equally delicious, but little resemblance to the Lara Bar. I had since forgotten about my fraudulent attempts and saw a Lemon Coconut Bar recipe by Ani Phyo that sounded inviting. However, I altered the recipe a bit, mainly swapping the almonds for walnuts. Low and behold it tuned out just like the Lara Bar... only better because it's fresh! They make a perfect power snack for hiking, road trips, or a day on the go. I am excited at this new recipe and I think their are many fun diversions to try. I can see goji berried in this particular recipe being a sweet addition. Any other Ideas?

Coconut Lemon Bars

-1 cup walnuts
-8-10 pitted Mejool dates
-seeds of 1 vanilla pod
-juice and zest of one lemon
-1 cup shredded coconut
-1-2 Tablespoon water if needed

Place all ingredients in food processor and pulse until texture is somewhat sticky but leaving small bits and pieces. Place mix on wax papered pan/plate and press flat with spatula to desired thickness. Chill for at least 2 hours, and best over night.

makes 10 bars

Collard Wraps with Sun-Dried Tomato Pate

2010-03-19T14:48:00.000-07:00

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The collard wrap is ever versatile and can accompany any number of ethnic foods. I typically do either an Asian style wrap with avocado, spouts, dikon, and a miso dip, or Mexican with black beans or nut pate, cilantro, tomato, and avocado. However, with this recipe I went for a simple Italian style wrap.

Sun-dried Tomato Pate

-1/2 cup soaked sunflower seeds (walnuts are great & pine nuts are even better)
-1/4 cup soaked sun-dried tomatoes(in warm water at least 1 hour)
-3 Tablespoons of water from soaked tomatoes
-juice of 1/2 lemon
-2-3 garlic cloves
-1 green onion stalk
-1/4 small red onion
- 1/4 head parsley chopped
-sea salt, pepper, and cayenne to taste

Place soaked sunflower seeds, tomatoes, and water in food processor and pulse briefly. Place all remaining ingredients, except parsley into processor and pulse until desired consistency is reached. Lastly, fold chopped parsley into pate in separate bowl as to not turn the spread green.

Collard Wrap Assembly:

Taking a large collard leaf, derib and cut length wise to make two wraps. Repeat with as many wraps as needed. Soaking wraps in lemon water will help make them softer but is not necessary. I rarely do this unless I am feeding those with more delicate tastes. Like making sushi, it makes things a load easier to have a clean work space with desired ingredients prepared in small bowls. This wrap included a fare serving of Sun-dried tomato pate as the base and then layered with additional chopped sun dried tomatoes(soaked), heavy hand full of spouts, finely chopped kalamata olives, and fresh dill. Place a fair amount of ingredients a forth of the way up the leaf(length wise) and role tightly towards yourself. Collard wraps are quite tough and can pack a fare amount of sustenance. Like sushi, one can be shown but in the end it just takes practice and a bit of boldness.
Serve wraps right away, or role in wax paper to take for lunch.