I had some friends over for lunch the other day to introduce them to the raw foods lifestyle. This is a photo featuring a bowl of the Curried Apple-Cucumber-Kale-Cranberry Salad which I served with Sunflower Seed Pate, Onion Crisps and a really refreshing Green Tea with Apricots, sweetened with stevia.
Have to admit that I get such a kick out of serving raw foods to people who have never tried them before as the response is always favorable and rather astounded by the gourmet and sophisticated taste sensations.
Especially fun is finding fabulous ways to serve kale, a green that is probably one the most nutritious plants in the world, but not one that most people are accustomed to eating. After all, when you are served a plate of food at a restaurant garnished with some kale, how often have you actually munched down on that leafy green?
For this recipe, leaving the dressing for about 20-30 minutes on the salad and even massaging into the kale will actually soften the texture and make the kale much more delectable.
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)
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!
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.