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 […]
Raw, Vegan, Grain/Gluten-Free with Raw Fusion Variation Every fall I love experimenting with my favorite autumnal fruits and vegetables — persimmons, pomegranates and pumpkins. Our yearly “Pumpkin Palooza” newsletter showcases […]
This is an easy nut pate, made with just a few ingredients. I wrote extensively about the benefit of eating more nuts (especially walnuts) in a former blog. This dish […]
Raw Dessert Treat Vegan and Gluten-Free If you keep a jar of coconut butter in your pantry, you can always make an impromptu raw dessert that will fully satisfy your […]
Raw Fusion Stuffed Pumpkin –Vegan, Gluten-Free and Paleo-Friendly Yes, there is a pumpkin theme this week and I am still in the mode, working on some Pumpkin Hummus and Pumpkin […]
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!..
Banana Nut Bread is such a comfort food, but these raw and raw fusion versions are actually ultra-healthy and good for you. Walnuts and flaxseeds are loaded with Omega 3’s and digestible proteins; Bananas are powerhouses of fiber and micronutrients, including potassium, Vitamins C and B6, Folate, Magnesium. This is also a low-fat dessert or snack food. You can add some coconut oil to the batter, or spread some on for a mid-morning snack.
Watch the video below where I am making this for eHow.com. If you do not have a dehydrator, you can bake this in a glass or metal brownie pan, but make sure it is well-oiled. Because there are no eggs, flour, yeast or baking powder in this recipe, the batter will not rise and remain rather flat. Keep a close watch as it should be ready in less than an hour at about 325 degrees. Another way you can bake this is to put the pan in a larger pan of water (bain marie) and bake it at the lowest temperature setting on your oven.
Banana Nut Bread
2 cups of walnuts
2 TB. maple syrup, agave, honey or coconut nectar
1.5 tsp. cinnamon
1/2 cup water plus 2-3 TB.
1/4 cup ground flaxseed
dash of salt
2 ripe bananas
1 tsp. vanilla
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)
A Cornucopia of Life-Enhancing Gifts Valued at Over $375.00 Greetings! For our first-time-ever contest we want to make this fun and appealing. I’m very passionate about empowering and inspiring individuals […]
A Meatless Monday recipe
When I travel around the country on book tour giving workshops and doing demo’s of the deliciousness of raw foods and raw fusion, the two recipes that are the most requested are this Portobello Pesto Pizza and my Flourless Chocolate Cake with Vanilla Creme Sauce.
Attendees are invariably astounded at how sensational this dish tastes – it has a very rich combination of textures and flavors, starting with the crust which is both sweet and savory. You can vary the herbs in the crust, even making a “south of the border” version, swapping out the Italian herbs for cilantro, cumin and adding diced jalapeno peppers to the “rawcotta cheeze.”
A great advantage of this dish is that it does not require anything more than a food processor and a blender – in fact you can make all of it in a food processor. I will be posting later this week on some recommendations for your raw fusion kitchen. When I first started my raw journey I only had a tiny Cuisinart food processor and had to make the crust and cheeze in small batches (although the size was just right for the pesto.)
And here’s a word to the wise: This is a very dense and rich dish! A little goes a long way (same with the Flourless Chocolate Cake. Serve it with a large green salad, perhaps with the Goldenberry Vinaigrette dressing in a previous post, or try blending some frozen (defrosted) mango chunks with olive oil, garlic and powdered mustard. Something fruity and refreshing combines beautifully with the richness of this amazing dish. Leftovers still taste good on the next day or two.
Here’s some feedback on this dish from food critic, Lynn Kessel of the Tampa Tribune who came to one of my presentations where this was one of the dishes served:
I made your Portobello Pesto Pizza for dinner tonight. Even my “doubting Thomas” that doesn’t think meatless can be filling OR tasty, went back for a second sliver. Two thumbs up!
So, try this for a Meatless Monday or a company dinner and be ready for rave reviews.