I watch all of the Baking Championships year-round (Spring, Halloween, Holiday and even the Kid’s one) – in fact, I save them on my DVR to do a workout while […]
Contributed by Sherry Matthews, Candidate for the Holistic Health & Life Coaching Certification for our HWCA Sister Academy, Candidate for the CBD/Cannabis Coaching Certification and Social Media Manager for NWA. […]
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Raw, Vegan Pizza Option Gluten/Grain-Free Goodness We had some visitors last week and I decided to do some experimenting to come up with a new pizza crust recipe. This […]
Raw, Vegan, Grain/Gluten Free with Raw Fusion Options I lived in Israel for a short time before college where I first became a vegetarian and learned to love falafel there. […]
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.
A Vegan and Gluten-Free Halloween and Winter Holidays Recipe
Puttering around in the “Raw Fusion Kitchen” the other day, I made this pumpkin custard pie for company. I had purchased a can of organic pumpkin puree and was looking for a way to use it in a recipe. Naturally you can use fresh pumpkin to make this a completely raw dish, but considering my sketchy knife skills, carving or peeling pumpkins is not my forte, so I was happy to have this alternative. Raw Fusion is a practical approach to integrating more raw and living foods into your lifestyle.
For the crust you can substitute with just about any nuts or seeds that you have on hand. The pecans blended beautifully with the taste of pumpkin. I had extra custard and extra crust and had some sprinkled over a dish of the pudding the next day. Also found that the custard (and even the leftover pumpkin puree) was very popular with our three dogs. Pumpkin is loaded with fiber, potassium, zinc and anti-oxidant-rich beta-carotene. They are great for humans and their furry friends! My husband has never been a big fan of pumpkin pies but claimed that this was the best pumpkin-based dessert he had ever tasted.