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Simple Corn Tacos

9/27/2018

When you just don't have time to fuss in the kitchen ... these only take minutes ...

I absolutely love having lettuce wraps/tacos on a regular basis. They are great when you don't have a lot of time to make anything overly complicated and when your standard salad just won't do.

Here's how to put this gem together:

Lettuce Wraps/Tacos

Filling

3 ears of corn, niblets removed
1 sweet red pepper, ribs and seeds removed and diced
1/2 pint cherry tomatoes, finely diced
1/2 small white onion, finely diced
1 jalapeno pepper, minced
1/2 to 1 avocado, pitted and diced
1/2 lime, juiced
1/2 tsp garlic powder
1/2 tsp dried mixed Italian herbs
1/4 tsp chilli pepper flakes
*sea salt to taste (optional)

Cashew Sauce

1/3 cup cashews, raw and plain
1 scallion, minced
dash garlic powder
dash dried mixed Italian herbs
dash chilli pepper flakes
1 Tbsp apple cider vinegar
1/3 to 1/2 cup water (or just enough water to get the sauce blending)
*sea salt to taste (optional)

1 head green leaf lettuce, washed, leaves separated and laid out to dry

1. Throw all of the filling ingredients into a medium bowl and mix thoroughly. Taste and adjust for seasoning. Set aside.

2. Blend all of the cashew sauce ingredients in a smaller blender (NutriBullet; Ninja) . Add only enough water necessary to get the sauce blending. I generally fill the blender up to the line of the nuts. Too much water will make a watery sauce. If you add too much water, simply add more nuts and seasoning. Once fully blended, creamy and smooth, taste and adjust for seasoning. Set aside.

3. Now, all that's left to do is to fill your lettuce leaves with the filling and pour the cashew sauce over top.

Enjoy!

Beet Balls!

9/27/2018

Try these lovely "beet balls" over veggie noodles | a compassionate alternative to "spag meat balls"

I made these lovely beet balls the other day and wow, I truly surprised myself. They were so savoury and delicious, I just couldn't stop eating them! While these aren't anything like your traditional spag meat balls, they're truly delicious and satisfying. When you consider the harm meat balls do to both your body and the planet, its just not worth eating them! Try these instead and feel lighter and more energized at the end of your meal. It takes a little getting used to, but eating raw plant food is worth every effort it takes.

Here's my recipe:

Beet Balls

1/2 small beet, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
1/2 small onion, peeled and diced
1 garlic clove
1/2 cup walnuts halves
1/2 tsp garlic powder
1 tsp dried mixed Italian herbs
1/4 tsp chilli pepper flakes
1 to 2 Tbsp ground flaxseed, seasoned lightly with some garlic powder and mixed dried herbs
*sea salt to taste (optional)

1. Place all of the ingredients above (except for the flax) in your food processor fitted with the 'S' blade. Process your ingredients, by pulsing to start out, and taking the time to stop and scrape down the sides of the processor container to make sure everything gets ground down evenly. Do not over process. You are looking for a finely minced texture, not a puree.

2. Now, roll the beet ball mixture into tiny balls with your hands. If the mixture is not sticking together you didn't process the ingredients enough. Walnuts release their own natural oils when processed. These oils help to bind the balls. If you don't process the ingredients enough the oils will not be released and the balls won't bind together. So make sure to get your beet ball mixture to a moist and sticky consistency.

3. Once the balls are formed, roll them into the ground flax until uniformly coated. Serve these lovely beet balls over your noodles of choice.

Enjoy!

Easy Raw Vegan Low Mein Noodles

6/10/2018

Traditional 'Lo Mein Noodles' meets the raw vegan revolution ...

Traditional Lo Mein Noodles are fried in a wok and often high in sodium and oils (peanut and/or sesame). This low sodium and oil-free plant-based version is light, delicious and easy on the waste line. By simply opting for the whole plant fat rather than the highly processed oils and keeping everything fresh, this classic is elevated to a new level! Check it out.

Ingredients:

pile of carrot ribbons made from 3 to 4 medium carrots
pile of zucchini ribbons / noodles made from 1 to 2 zucchini
pile of cucumber ribbons made from 1 large cucumber
1/4 cup peanuts (or cashew nuts also work well), chopped
1 tsp black sesame seeds
1/4 lime for garnishing

Dressing:

1 Tbsp cashew/peanut/sesame butter
1/2 lime, juiced
a few dashes of garlic powder, or freshly minced garlic to taste
a few dashes of dried ginger, or freshly minced ginger to taste
a few spinkles of chilli pepper flakes
sea salt to taste (optional)
water as needed to thin out the dressing

Simple whisk the dressing ingredients together adding a few splashes of water until you achieve the desired consistency. I like my dressing a little runny so it gets all over the noodles so I add water to help with loosening the nut butter. But, if you like your sauces on the thicker side, then simply add less water.

Now pour the dressing all over your noodles and mix well. Serve with a garnish of lime for added brightness.

Enjoy~

Creamy Avocado Pistachio Pesto

6/10/2018

Oil-free and whole food plant-based .... this pesto is to live for!

I absolutely love pesto sauce on zoodle noodles! I truly appreciate the fresh herbaceous and floral flavour of fresh summer Italian basil! But, traditional pesto sauce is loaded with oil! While olive oil is often tooted for its healthy fat properties, the plain truth is that it is a highly processed food and devoid of any vitamins or minerals. The oil is left after major extraction and all it has to offer is plain 100% fat. So, do I miss out on my love for basil? No. I simply recreated the sauce I loved by using whole plant fats instead.

Here's how I did it:

Ingredients:

1/2 avocado, pitted and chopped
1 very large bunch of fresh basil leaves (1 to 2 cups, packed)
1/4 cup raw, plain pistachio nuts
1 clove of garlic or 1 tsp garlic powder
1 green onion/scallion
1 lemon, juiced
1 tsp mixed dried Italian herbs
chilli pepper flakes as desired (optional)
sea salt to taste (optional)
1 large pile of zucchini noodles

Simply place all of the above ingredients (except for the zoodles) in your food processor fitted with the S blade and process until you have a chunky-creamy sauce. I like my pesto sauce to have some texture so I don't use a blender and I don't over process. But if you like your sauce smooth and lump free, then simply process a little longer.

Pour your pesto sauce over your zoodles, mix well and serve with some fresh scallion and basil leaves.

Enjoy!

South Western Mac 'N 'Cheeze'

6/4/2018

Cheezy meets fun zoodles for a smokey delicious dish!

I made this for dinner tonight and just had to share. Truthfully, I had made a vegan mac n' 'cheese' for the hubby and kids and wanted to make a raw vegan version for myself and this was born!

Here's the really simple, yet delightfully complex in flavour recipe:

Ingredients:

1 medium zucchini, peeled and spiralized
1 pint of cherry tomatoes, diced
1 small shallot, peeled and diced
1 scallion/green onion, minced
1 medium carrot, peeled and roughly chopped
1 Tbsp cashew butter (or any nut/seed butter; tahini also works well)
1 Tbsp hempseeds
1 Tbsp apple cider vinegar
a few dashes of garlic powder
a few dashes of mixed italian herbs/dried Mexican oregano
a few dashes of chipotle pepper
a few dashes of red pepper flakes
a few dashes of paprika
a few dashes of chilli spice blend
*sea salt / pepper to taste (optional)

Steps

1. Once you've spiralled your zucchini, cut the ringlets so that they are short like short pasta. I find this works much better for a mac 'n cheese dish rather than longer ringlets. Then set aside in a medium mixing bowl.

2. For the 'cheesy' sauce, blend 1/2 the tomatoes, the carrot, scallion/green onion, 1/2 the shallot, hemp seeds, nut butter, vinegar and herbs and spices until smooth and creamy. Add salt and pepper to taste if you wish.

3. To plate, pour the sauce over the zoodles and mix well. Toss in the remaining diced tomatoes and shallot. Again mix well.

4. Serve with added pepper flakes if you like it hot and spicy!

Enjoy ~

Raw vegan pizza!

5/21/2018

Yes, raw pizza!

I made this 'pizza' tonight for supper and it was so darn good I just had to share the recipe. I simply made a flaxseed crust and topped it with loads of veggies and cashew 'cheese' and wow, it was so good.

Here's the recipe:

Flaxseed Pizza Crust

Ingredients:

1/3 cup ground flaxseed
1 cup cherry tomatoes
1/2 medium carrot
1/2 red bell pepper
1 stalk of celery
1 green onion
1/4 tsp garlic powder
1/4 tsp mixed dried italian herbs
pinch red pepper flakes
1/4 cup dulse seaweed (optional)
dash pink/Celtic sea salt (optional or to taste)

Place all of the above ingredients in a food processor except for the flaxseed. Process until the vegetables are well minced. Now add the flax and continue to process until well combined. Scrape down the sides of the food processor and process again until you achieve a mushy consistency.

Now spread the crust ingredients out onto a Teflex sheet in a circular shape to about a 1/4 inch thickness. I make mine into a circle so its like a personal pizza. Dehydrate the pizza crust in your dehydrator at a low temperature for about 6 to 7 hours then flip the crust over and dehydrate for 1 more hour while you prepare your toppings.

When you are ready to enjoy your pizza, simply chop up your favourite toppings and top your pizza crust and enjoy. In the above pizza I used the following:

shredded carrot
diced orange bell pepper
minced red onion
broccoli sprouts
Cashew 'cheese' sauce
Raw tomato sauce

Enjoy!

Try a smoothie bowl for your next post-workout meal

5/21/2018

Chew your smoothies!

Truthfully, I absolutely love smoothies for my post-workout meal. But every now and again I get bored and need to change it up. Here's what I do: simply pour my smoothie into a large bowl, top it with sliced fresh fruit and some other toppings and voila .... a smoothie bowl is born!

This smoothie bowl was super easy to make and so delicious! Here's the recipe:

Electric Blue Smoothie Paradise

Smoothie Ingredients:

2 ripe bananas
3 big handfuls of baby spinach or other green
2 cups frozen wild blueberries
4 Medjool dates, pitted

Toppings:

sliced ripe banana
dried white mulberries

Place the smoothie ingredients in your Vitamix blender or other high-powered blender with some water (don't use too much water or your smoothie will be too thin). Start with less water and then add more if you need to get it blending. I use about 1 cup of water to start. You can use the tamper if you need to or simply stop the blender a couple of times to get it going. The thicker your smoothie the better consistency it will be for the smoothie bowl. Once all blended up, pour the smoothie into a medium size bowl of your preference. A smoothie bowl is much thicker than a regular smoothie because you eat it with a spoon. So, think thick!

Next, top your smoothie with whatever you like. I used sliced banana and dried white mulberries for crunch, but you can use sliced strawberries, pineapple, sprouted ground flaxseeds, chia seeds, shredded coconut, or whatever you like.

Enjoy!

Smoothie Bowl Obsession

11/6/2017

Ya ... I'm completely obsessed ...

Ok, so lately I'm completely obsessed with smoothie bowls. Ya, I know, they are a thing of the past and everybody has been making them like forever! But, not me. I have only just recently gotten into the swing of smoothie bowls and let me tell you .... I'm obsessed!

Now, I make them a million ways, but here is one of my favourites:

Blueberry Crunch!

Simply blend about 2 cups of organic wild blueberries, 2 ripe bananas, 3 Medjool dates and 5 large handfuls of baby spinach in your high-powered blender with just enough water to get it blending. I don't measure the water, but I would say start with 1 cup and see how it goes. If you add too much water your smoothie bowl will be too runny; so start with less. You may want to use the tamper tool to help with blending.

Then pour this lovely blueish mixture into a bowl of your liking. Then top with your favourite toppings; for me that means: organic dried white mulberries, sprouted ground flax, dried coconut shavings, fresh blueberries and a lot of love!

Enjoy!

Super Easy Strawberry Banana Popsicles!

7/5/2016

These popsicles are super duper easy to make!!

I threw these lil' gems together in only minutes ... and they were a solid hit with my kids (and hubby)! All you need is 3 simple ingredients to get this recipe together, and after a few hours in the freezer, you'll have made a yummy legit looking refreshing summer treat.

Try it ... get the recipe here ...

GET 10!

6/28/2016

Start getting 10 fruits and veggies in your body today ... and start feeling bright and alive!

If you haven't heard ... I'm dedicating the month of June to children's health all over the world! To inspire as many kids as possible (and parents), I've been uploading daily videos on Youtube to get the message out. Nowadays, kids are far too deficient in essential vitamins and minerals. It is so common that being unhealthy has become the norm. For me, it's very sad to see the state of the world today - to see how far we've strayed from nature and the consequences of our choices.

So ... I've decided to be the change I'd like to see in the world! To try to inspire as many people as I can to fill their bodies with fruits and vegetables (at least 10 daily) and to see how they feel after 30 days of such a lifestyle. Kids are my biggest concern because they are our future and the future of our planet. Change kids' views, and change the world - is my motto.

Here's to making eating the rainbow "cool"!

Good luck and get 10!

© raw4ever 2013