Rise and Shine with Raw Oatmeal!

Oatmeal is definitely a great choice for breakfast, especially when one considers the many other options.  However, cooked grains are not the easiest foodstuffs for our digestive tracts; The more raw and living foods that you consume, the less wear and tear on the body.  I’ve always found that if I start the day with something raw (either this recipe, chia “tapioca” pudding, nut milk shakes or my usual green smoothie) it gives my immune system a boost and sustains my blood sugar and energy levels much longer.

The idea of “raw oatmeal” sounded implausible to me at first.  Then I discovered steel cut oat groats in the bulk bin of my local health food store when I was testing out some raw foods recipes that called for “oat groats.”  The texture of the groats is like grits, but more of a beige color.  Not at all like the flat discs of oatmeal we are accustomed to.

And when I do, for convenience, purchase a ready made non-dairy milk, like almond, hemp, coconut etc. one of my favorites has been the Oat milk.  Who knew you could make a great milk replacement with oats?  All you have to do is take a cup or two of the groats and soak them overnight.  In the morning rinse and drain them.  Add some water or nut milk, some spices and some kind of sweetener (anything from xylitol or stevia for those with blood sugar challenges, to maple syrup, palm sugar or coconut nectar (all of those are sensible sweeteners — see  my Daytime TV appearance on this subject.)

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Sunday Brunch – Feta Eggs

A Vegetarian Recipe Whenever we have overnight guests I always serve this breakfast to rave reviews. Although I prefer a primarily vegan lifestyle, it is not something I impose on friends and family. Eggs are a great source of protein, however I would recommend buying organic, free range, hormone and antibiotic-free, whenever possible. If you […]

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Portobello Pesto Pizza

A Meatless Monday recipe

When I travel around the country on book tour giving workshops and doing demo’s of the deliciousness of raw foods and raw fusion, the two recipes that are the most requested are this Portobello Pesto Pizza and my Flourless Chocolate Cake with Vanilla Creme Sauce. 

Attendees are invariably astounded at how sensational this dish tastes – it has a very rich combination of textures and flavors, starting with the crust which is both sweet and savory.  You can vary the herbs in the crust, even making a “south of the border” version, swapping out the Italian herbs for cilantro, cumin and adding diced jalapeno peppers to the “rawcotta cheeze.”

A great advantage of this dish is that it does not require anything more than a food processor and a blender – in fact you can make all of it in a food processor.  I will be posting later this week on some recommendations for your raw fusion kitchen.  When I first started my raw journey I only had a tiny Cuisinart food processor and had to make the crust and cheeze in small batches (although the size was just right for the pesto.)

And here’s a word to the wise:  This is a very dense and rich dish!  A little goes a long way (same with the Flourless Chocolate Cake.  Serve it with a large green salad, perhaps with the Goldenberry Vinaigrette  dressing in a previous post, or try blending some frozen (defrosted) mango chunks with olive oil, garlic and powdered mustard.  Something fruity and refreshing combines beautifully with the richness of this amazing dish.  Leftovers still taste good on the next day or two.

Here’s some feedback on this dish from  food critic, Lynn Kessel  of the Tampa Tribune who came to one of my presentations where this was one of the dishes served:

I made your Portobello Pesto Pizza for dinner tonight.  Even my “doubting Thomas” that doesn’t think meatless can be filling OR tasty, went back for a second sliver.  Two thumbs up!

So, try this for a Meatless Monday or a company dinner and be ready for rave reviews.

Recipe here

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Simple Raw Fusion Dish – Corn, Shitake and Asparagus Fricasse

Raw Fusion Recipe – blending the incredible health benefits of the raw foods lifestyle with the comfort and convenience of mainstream meals.

 Over the past few years the raw foods lifestyle has gained quite a following.  Eating primarily raw foods does not necessarily mean that you subsist on a boring diet of carrots and celery; or even that the food is always cold and completely uncooked.  In fact, gourmet raw food recipes are some of the most sophisticated-tasting foods that I have ever experienced.  The premise of this lifestyle is that you eat mainly whole foods that have not been exposed to heat over 118 degrees, which destroys most of the vitamins and minerals and virtually all of the digestive enzymes, making these meals very easy on the body.  Dr. Oz said this when asked about raw foods:  “There are immeasurable health benefits to maintaining a raw foods diet.”

The key word here is “maintaining.”  Because there are specific ways of preparing raw foods,  as well as certain equipment, many people would find it challenging to sustain a high raw foods diet over a prolonged period.  While there is nothing that I have personally experienced like the raw food diet that can almost miraculously transform a number of chronic food allergies and other health issues, I am also keenly aware of the human need for comfort, convenience and camaraderie in their eating habits – as well as getting certain cravings satisfied.

Over the years I have found ways to integrate the two lifestyles in very appealing combinations..  My first recipe offering is deceptively simple, yet everyone who has tried it is astounded by the tantalizing variety of tastes and textures of flash-sauteed veggies served over greens, which become semi-wilted and ultra-delicious.   Although other oils can be used for flash-sauteeing, there is none that imparts such a rich and nutty taste as virgin coconut oil.

This can be served as a main course or a side dish, however, one of the tenets of the raw fusion philosophy is proper food-combining.  Corn is a starchy, high carb food.  If you are seeking to lose weight, it combines favorably with the greens and other veggies and makes for a very fulfilling dish.  However, if you combine corn with a protein (meat, chicken, fish, tofu) it does not support weight loss.

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Meatless Monday – Wild Mushroom Nut Burgers with Raw-B-Que Sauce

  Over the past week CNN and other major news outlets have been touting the marvelous benefits of a whole foods, plant-based diet.  President Bill Clinton turned his health around by following this lifestyle and he has been a great spokesperson on how minimizing your meat intake and eating more fruits and vegetables has an amazing impact on your health and well-being.  See this interview here.

The “Meatless Monday” initiative is not designed to turn every American into a vegetarian or vegan; it is geared toward raising our consciousness on where meat comes from and on the environmental toll and energy consumption that this industry perpetrates.  Did you know that if all Americans simply took one day off a week from animal protein it would have the effect of taking 7 million cars off the road?

This recipe is one of my favorites!  If you have eaten burger substitutes, I guarantee that these are the best you will ever taste!  The broth from the dried mushrooms lends a very meaty taste and the texture is very satisfying.  Dulse flakes are optional – they can be found in the dried sea vegetable or macrobiotic section of your local health food store.  You can even get powdered dulse shakers where the salt and other spices are stored and use that instead of the flakes.  And of course, that ingredient can be eliminated altogether.

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Alternative PB&J option – Easy Healthy Meals for Kids

Easy Healthy Meals from Raw Fusion Living! There are certainly few foods as comfort-oriented as a Peanut Butter and Jelly Sandwich, but not the best option if you prefer to provide your family with food that optimizes their health and well-being.   In this “easy healthy meals” webisode from Raw Fusion Living and Dr. LindaJoy Rose, […]

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Southern Peas Raw Fusion Dinner

A Meatless Monday Vegan Recipe

I was on the search for some shelled English peas the other day for a recipe I am developing for Living Tree Community (CLICK TO SEE:  Pistachio Pesto Raviolis)  I remember seeing a vegetable stand sign that said “shelled peas” a few weeks back so I stopped by.  Evidently the English peas are not in season, but they had these interesting peas called “conch peas” (pronounced “Kahnk” just like the Atlantic shellfish) that had just arrived from Georgia.

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