Nut spreads and patés are foundational to sustaining a high raw and/or vegan lifestyle. Prounouced “pah-tay”, they are loaded with protein, good fats and have the unctuousness of something very […]
Pumpkin Mac N’ Cheeze – Vegan & Gluten-Free
A video has popped up several times on my Facebook feed for a vegan mac n’ cheese, depicting a “cheesy vortex” created from mixing raw cashews with water that has […]
Chickpea “Crab” Cakes With Sweet Wasabi Mayo
Vegan & Gluten-Free w/ Raw Fusion Options I recently posed a plant-based meal challenge to students of our Natural Wellness Academy: The idea was to either create or redesign a […]
Carrot-Almond-Kalamata Spread – Unlikely Yet Delicious Combination
Sometimes I just play around with foods that I have available or what I am craving at the moment. One day I had some soaked almonds that I was going […]
Dehydrator Cooking – Asian (No) Stir Fry
Adding Variety to the Raw Foods Lifestyle What adds longevity to my Raw Fusion journey over the past 6 years is playing around with different textures and temperatures, which keeps […]
Mint-Hempseed-Cauliflower Tabouli Salad
Raw, vegan and gluten-free Ideal Picnic Fare for the Summer This Mediterranean side dish is a fantastic source of antioxidants and nutrients, but the classical tabouli is made with cracked […]
The Great Cauliflower Pizza Experiment – Vegan and Vegetarian Versions
Combating Carb Cravings with Cauliflower
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!
Pineapple Picnic!
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 […]
Rosemary-Infused Roasted Fruits with Sweet Lime Creme
Elegant Raw Fusion Dessert
Featuring Vegetarian, Vegan and Raw Options
for the Creme Dip
The aim of Raw Fusion Living is to find sophisticated yet simple ways of combining our foods so that they are visually appealing, nutritionally optimized and yet still have a decadent appeal. When we have something wonderful to look forward to as a snack, dessert or indulgence, we tend to stay more on track with healthier eating patterns.
Roasted fruit is exotic and texturally interesting enough to make it an ideal Raw Fusion Dessert. You can use a wide variety of fruits, based on what you have on hand or in season. The stone fruits, like the nectarines I used, hold up to the heat well. There is something luxurious and almost perfume-like about the taste of slightly roasted pineapple Add the succulent scent and flavor of rosemary and you have a real taste sensation!
The dipping sauce adds a lot of to this dish. You can make it as simple of whisking in some flavorings to Greek yogurt, to a more complex version made with tender young coconut flesh (pictured).
ROSEMARY-INFUSED ROASTED FRUIT
Ingredients:
3 nectarines
3 fresh pineapple rings
½ cup dried cherries
1.5 TB. virgin coconut oil
2 TB. maple sugar, palm sugar or succanat
3 sprigs rosemary
Raw Fusion Pumpkin Custard Pie
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.