Raw Fusion, Vegan and Gluten-Free This recipe and blog is contributed by Kristie Oren, one of our cherished coaching candidates for the Natural Wellness Academy. I’m the ‘mom’ and my […]
This is probably the most “demanded” of my demo dishes, along with Portobello Pesto Pizza. Easy-to-prepare and universally appealing, you can make this gem into any shape you desire, including brownies, truffle balls (which are lovely rolled in coconut flakes) or in the cake shape that I usually create, using a dinner plate as you’ll see me do in the video below.
Raspberries are a popular pairing with chocolate; you can use fresh raspberries, but why not amp up the nutrition with a homemade “jelly” that uses a marvelous superfood — chia seeds. You can usually buy these now in the bulk section of your local health food store as they’ve become much more popular and identifiable.
A staple food of the Mayan and Aztec empires, these tiny black seeds resemble poppyseeds (they also come in a white variety) and have more protein than flaxseeds or soybeans,. Chia seeds are a superior source of amino acids, fiber and antioxidants. A few teaspoons of chia gel with the main meal of the day will slow down sugar absorption, making this Superfood highly recommended for diabetics. They are also one of the best sources of Omega 3’s on the planet!..
Thai food is one my go-to cuisines for lunches as it offers so many options for a primarily plant-based diet. The peanut-based sauce — they call it “Amazing” sauce here in Tampa — is one of my husband’s favorites.
Thai and other Asian restaurant foods are better than most when it comes to healthy eating, with their lightly cooked vegetables and light oils, but there are some elements that you can’t control when you eat out, such as added sugar, oils that are high in Omega 6 (which can cause inflammation when not balanced by sufficient Omega 3’s) and peanut butter in general, whether organic or conventional is high in the aflatoxin mold, associated with serious allergies and dangerous carcinogens.
This dish can either be a main course or a side dish; I served mine over Sea Tangle Kelp Noodles — very crunchy sea vegetable noodles popular with raw foodists and loaded with minerals. The secret to serving kelp noodles is to soak them for at least 2 hours in very warm water; This softens them and makes them much more palatable to the novice consumers. This salad would stand on its own without noodles or you can serve over rice noodles, soba, or any kind of pasta. In Raw Fusion we tend to stay away from the gluten grains as many people have sensitivities, even if they are yet to pinpoint them. This would also be excellent spooned over spiralized zucchini or young coconut meat noodles.
A Simple Raw Fusion Recipe – Vegan and Gluten-Free
Spring Rolls – ideal for the season!
I was back on NBC’s Daytime show yesterday (March 23rd) making Sweet and Spicy Cashew Rolls with host Lindsay MacDonald. Collard greens are in season right now and they make spectacular, low-carb wraps. As you hear me mention in this video, this nut pate blend is very “forgiving” – if you don’t have a certain ingredient on hand, don’t worry about it! You can also substitute with what you do have in your fridge and pantry. Also try using the collard wraps (simply cut along each side of the central rib) with any sticky base –hummus, shrimp salad, tuna salad, chicken or egg salad. Make sure to spread out to each corner as it will make it stick when you roll it up.
The dipping sauce is particularly wonderful. I use Tamari in lieu of soy sauce as it’s gluten-free and many people have wheat sensitivities. To keep this recipe fully raw you can source Nama Shoyu, an unpasteurized soy sauce, at your local health food store. You can use honey, agave, coconut nectar, maple syrup or succanat to sweeten this sauce. I like to use agave as it’s easiest to whisk in there. This also makes a fantastic stir-fry sauce and many of my clients love it as a salad dressing.
You can buy both young coconuts and frozen kefir leaves at Asian markets, but you can also find the young coconuts at many health food stores. Young coconuts have a delicious jelly-like meat inside, along with some of water which is super-high in electrolytes and nutrients. These are a staple food to many raw foodists. The only drawback is that the seemingly impenetrable husk takes some practice in learning how to open, but I provide a shortcut so that you can enjoy this soup often:
Asian markets also usually carry frozen shredded young coconut meat in their frozen food section. They are slightly preserved and do contain sugar, so while defrosting I open the package and place the frozen coconut meat in a colander so that the sugared water will run off. Then run fresh water over the meat for several minutes to remove the rest. You can also buy some preservative-free coconut water to blend with the defrosted young coconut.
Since many of last month’s classes featured spiralized zucchini, we ordered a case of one of my favorite kitchen tools – the Joyce Chen Spiral Slicer. That case went almost instantly and we have another one arriving any day now. Available for $28.00. Special Offer: Combine with one of our nut milk bags (nylon or pure hemp) for only $35.00!
A raw foods staple, spiralized zucchini does double duty as a surprisingly palatable pasta. So much so that it fooled my teenage goddaughter. I served her this dish on her last visit and her comment was “Auntie LJ, I thought you didn’t eat pasta.” NOTE: You can still make this dish without a spiralizer – just use a vegetable peeler and make flat, linguine-style noodles. That’s what I used for over a year when I first went raw!
Spiral slicers are not just for raw foodies; I have served it as a very popular side dish to non-vegan guests, who appreciate the tantalizing texture, great taste and superior food combining. Substitute this angel hair zucchini for starchy sides when enjoying chicken, fish or meat dishes and you will feel and look fabulous as this is superior food combining to the typical pastas, rice or potatoes that traditionally are served.