I love popcorn — in fact, anything corn from tortilla chips, to polenta, to corn on and off the cobb (when I was a little girl I used to call them “up corn” and “down corn”, respectively). Because of the potentially serious health hazards of the genetically engineered strains that dominate most of our US marketplace, I would only buy organic brands, but last year it became apparent that this yummy grain and I are not compatible.
Shopping at a local health food store the other day, one of the employees who shares my love of raw foods told me about this recipe: Just clean the cauliflower, break into bite-sized piece, put in a plastic bag or bin, pour over nutritional yeast, shake and dehydrate for 5 hours for a popcorn-like treat.
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.
Raw and Raw Fusion Vegan Options – Gluten-Free In my recent Pineapple Series for eHow.com I got a chance to create some new recipes for one of my favorite fruits on the planet. There is something so captivating about the taste and aroma of pineapple — it has almost a perfume quality to it and it […]
Raw, Vegan and Gluten-Free with Raw Fusion Baked option
I was watching the Dr. Oz show the other day, discussing foods that help promote restful sleep and I was struck by a combination of pumpkin seeds and applesauce, not a food combination that I would normally consider. Evidently, foods that are high in the amino acid, tryptophan (like pumpkin seeds) need to be combined with a carbohydrate in order to activate the niacin and seratonin that relax the nervous system and makes us drowsy.
According to this article on Livestrong.com, the amount of tryptophan found in a serving of food that contains this essential amino acid does not produce enough serotonin to cause sleepiness. The sleepy feeling you feel after eating a large meal — such as Thanksgiving dinner — typically comes from the high number of carbohydrates and calories you consumed.
That interesting fact as well as the pumpkin seed/applesauce combination started my Raw Fusion creative juices flowing so I decided to create a scone or muffin (see below) that can help people sleep since insomnia or some kind of sleep disorder affects as many as 100 million Americans (Sleep Wellness Institute). Wouldn’t it be great to just enjoy a delicious and healthy treat in the evening instead of taking medication? Let me know how these work for you (so far been getting thumb’s up from friends and family but that is not exactly hard science…)
For sweetening your dreams (and this recipe) you can use agave, maple syrup, honey, succanat, coconut nectar or palm sugar, which is derived from palm tree flowers.
An Ultra-Simple, BPA-free, and Mouth-Watering Recipe!
Thanksgiving always means having a few cans of jellied cranberry sauce around our house. While my husband has adopted several of my raw fusion recipes into his repertoire, old habits die hard — so, roast turkey = canned cranberries. Over this past year he has become quite a fan of Dr. Oz and has made many lifestyle adjustments. When I mentioned that a recent study came out that soaring BPA levels have been found in many canned holiday staple foods, he is ready to try my homemade alternative.
It seems ironic to me that we have come to depend so much on canned and processed versions of foods that not only taste superior when made fresh — they are also loaded with nutritious micronutrients and antioxidants. None of these nutrients are compromised in any way in the recipe below as it is completely raw! And most importantly they are NOT loaded with preservatives, sugar, genetically modified organisms and chemicals that leach from the linings from the cans. BPA ( the compound bisphenol A) has been linked to adverse health effects.
Cranberries are a superior source when it comes to phytonutrients, evidenced by their brilliant scarlet coloring; Being harvested on the surface of bogs, they absorb sunlight, which increases their antioxidant effect. They have been credited with removing bacteria from the stomach lining, helping to prevent and cure urinary tract disorders and improving cardiovascular health. They are high in Vitamin C, Vitamin K and Manganese and also a great source of dietary fiber. I don’t think that the canned varieties can boast of these nutritious gems!
Vegan, Gluten-Free, Dairy-free and Raw Fusion optional!
The idea of these came to me a few weeks ago without having researched any existing recipes online, and from what I understand, raw versions of these ultra-indulgent appetizers have been around. I am going to improve on my experimentation with this batch and have still not consulted other recipes. Feel free to share any ideas for future batches.
Raw pals, Rob and Kelly Marra (rawlifecoaching.com) were my gracious hosts on my book tour in North Carolina this spring. As they are visiting family over the holiday here in Tampa Bay, I’ve invited them over for a pre-Thanksgiving raw fusion dinner this week along with three other couples. I asked Kelly if there was anything in my recipe book or any of my latest concoctions (these are posted on our Facebook Fan page) and she expressed a curiosity for these poppers.
So I had to start a fresh batch of the simply amazing Pimento (Nut) Cheeze Spread that was inspired by Russel Jame’s nut cheese ebook. It was, in fact, Rob and Kelly who turned me on to this book at their pot luck. I’ve been making this variation of his “Cheddar Cheese” recipe for months now and it’s a favorite for special demos and my “Dine & Discover” events. It takes two days to ferment and will form the base of the stuffing (blended with some fresh pico de gallo, which is one of the variations in this new batch)
These luscious scones incorporate many of the delights of the autumnal season, from persimmons, to the great fall crop of dates. You can replace brazil nut mash with any nut milk and the ground chia with flaxseed. Also use whatever combination of dried berries that you have on hand, including fresh pomegranate kernels. These scones are ideal for breakfast, midmorning tea, afternoon snacks or nighttime treats! For a video on how to make nut milk or to get a handy nut milk bag visit this page.
I made two versions of these scones: One had a small ripe fuyu (Asian-style, round) persimmon chopped and blended into the batter. In the other batch I used a couple of tablespoons of the Coconut- Mango- Persimmon Spread from one of my favorite online raw foods suppliers, Living Tree Community, in place of the fresh persimmon.