Featuring Chia Berry Parfait and Sun Butter Carob Cups
Morning water and green smoothie. One of my favorite standards is “Green Fairy Lemonade” — kale, butter lettuce, pineapple, green apple, hunk of ginger, lemon (remove the peel), ice and water — and since this one is so tangy I add a little raw orange blossom honey and stevia.
I don’t adore stevia, but I’m training myself to use it more, thereby reducing the amount of other sweeteners. TruVia is very mainstream and from what i understand, is not the best choice, so I’ve been experimenting with different brands from the health food store.
Mid-morning: A parfait of Greek style sheep yogurt and raspberry chia jam. It is super simple to make fresh jam using chia seeds. Check out the video below to see how easy. Sometimes I eat a tablespoon or two for sweet cravings. Lately I am not using agave to sweeten my jam, as mentioned in this video. Jerusalem artichoke syrup has virtually no glycemic impact, so I use that as my main sweetener with a little coconut nectar or crystals to brighten it up as the artichoke syrup has a bit of a vegetal finish.
Cauliflower has become one of my favorite foods and definitely a great alternative to potatoes, corn, wheat and other grains as the carb impact is much lower. A member of the Brassica family of vegetables, a recent study found that these crunchy veggies can lower breast cancer risk by at least 15%.
Steamed and smashed with a bit of healthy oil and either a touch of cream or nut milk, it makes a hearty substitute for mashed potatoes. Roasted over leafy greens, it’s one of my favorite Raw Fusion Meals. It even makes a nice snack, dehydrated as a popcorn substitute for movie night.
So when I heard the buzz about making a pizza crust with cauliflower, I was all over that idea!
Raw, Vegan and Gluten and Dairy-Free- Make a Soup Creamy without Dairy!
A common misconception about eating raw foods is that everything needs to be cold. While foods retain much more nutrition and enzymatic activity when raw, you can also gently heat them to under 115 degrees F.
Although The Live Food Factor is one of the best books ever written about the raw food lifestyle, when I first saw this recipe by author Susan Schenck, it didn’t sound appealing, which was surprising considering that I love most of the ingredients. When I finally decided to give it a try, I was astounded by the flavor; In fact, I have yet to find someone in my classes who does not respond well to this soup — even those who don’t like cilantro enjoy how the flavors seems to meld perfectly in this blend.
What’s especially exciting about this soup is how creamy you can make it using tahini (sesame butter)!
Raw Vegan and Gluten-Free Meatless Monday Fare for the Family A few years ago I developed this recipe for a raw foods pot luck luncheon. It is so surprisingly similar to deviled eggs in both appearance and taste that it has been a requested favorite by friends and family. The Raw Fusion Lifestyle is […]
Vegan or Vegetarian Options, Grain or Gluten-Free for Meatless Monday
With lots of people avoiding gluten and grains, I thought I’d invent a comforting and delicious faux sandwich in the Raw Fusion Kitchen for my sandwich-loving hubby.
Food combining has always been a tried and true way for me to maintain a healthy weight; While I believe that occasional indulgences are de riguer for a long-term successful weight management program, for the most part avoiding combining starchy carbs with animal protein is better all-around for proper digestion and weight loss.
We’ve been on an Alkalinity Challenge since July 30th and this is one of the featured recipes. While eating a high alkaline (80%) low acid (20%) diet for a few weeks IS a challenge for most of us who are more attracted to the higher acidic (low pH) foods, this was the kind of ultra-satisfying, yet light meal where you wonder why you are not devoting yourself to a healthier lifestyle more frequently!
I have made hummus with garbanzo beans (chickpeas) 100’s of times and even used them when I first developed the recipe.
A lot of information is coming to light on how difficult it is for the body to digest grains. Most contain gluten or mycotoxins — both inflammation-causing villians that are associated with leaky gut syndrome and many auto-immune disorders.
Dr. Loren Cordain, a professor at Colorado State University and an expert on Paleolithic lifestyles, humans are NOT designed to eat grains, and doing so may actually be damaging to your gut. For more details, I recommend that you read Dr. Mercola’s article and do some further research online.
The Paleo (aka Caveman’s) Diet rejects most grains because of these issues. I covered this topic briefly in a former blog called A Pinch of Paleo; Bread enthusiasts can get their “fix” with some non-grain recipes included in that article.
Caesar salad hit the mainstream back about 15 years ago as something you can find on just about any menu. The original salad was created by Caesar Cardini, an Italian immigrant and debuted in his restaurants in Tijuana, San Diego and Los Angeles. My parents were foodies from way back and this one was of the dishes my mother taught me to make as a child, even to the extend of rubbing the (only!) wooden salad bowl with garlic cloves and coddling the egg.
These days I don’t eat much dairy or eggs so it’s nice to have an alternative. A Mexican restaurant chain from my years of living in Southern California served a caesar salad with ground toasted pepitas, so that was part of my inspiration for this Raw Fusion creation.
Leave off the croutons and it’s completely raw – but the Raw Fusion philosophy is to find delicious nutritious alternatives for your favorite comfort foods, thereby not feeling any sense of deprivation. Adding just this light and lovely touch of the croutons makes it easy to sustain eating food that’s good for you the majority of the time. For daily tips of this kind and recipes for mind, body and spirit, make sure to like our Facebook Fan Page.
For the croutons I used a fabulous millet bread from a local bakery. It’s very light and lends itself very well to the task as this bread doesn’t absorb as much of the coconut oil. You can substitute with any bread, but I highly recommend buying a gluten-free or sprouted variety. You can saute garlic first to impart that flavor but I prefer to sprinkle on a little sea salt and organic garlic powder as they are draining on a paper towel.
Make a festive recipe for your holiday parties that will totally impress your friends and family!
The Green and Red Walnut Boats are at 9:00 on the photo, surrounded by a quartet of mouth-watering raw appetizers from the Raw Fusion Recipe volume, including Angel’d Eggs, Fennel Seed Sausage with Dijon spread and BruschettMa Raviolis (forefront)