Monday, July 21, 2014

Fresh Herb Chimichurri

Chimichurri is an Argentinian condiment served in Argentina with roasted meat. It was originally made with parsley, oregano, garlic, olive oil and white wine vinegar. Sometimes additional flavorings of bay leaves, basil or cilantro may be added to the original recipe.

I make my mixed herb version quite often, especially if I have bunches of basil, parsley and cilantro that I do not want to waste. Once made, chimichurri stores quite well in the refrigerator in airtight containers. It can be used as a dip, raw pasta sauce or a base for delicious salad dressing.

Clockwise from the scissors: 
oregano, basil, mint, cilantro, flat leaf parsley and thyme

  • 1 cup flat leaf parsley
  • 1/2 cup basil
  • 1/2 cup fresh mint leaves
  • 1/2 cup cilantro
  • 2 Tbsp fresh oregano leaves
  • 1 Tbsp fresh thyme leaves
  • 3 cloves garlic
  • zest of 1/2 organic lemon
  • juice of 1 lemon
  • 1/2 cup virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1 tsp Celtic sea salt (add more if needed)
  • 1/2 tsp freshly ground black pepper

  • In a food processor blend herbs, garlic, lemon zest and lemon juice until all ingredients are well combined. Do not over-process. Chimichurri tastes best when it has a bit of texture. 
  • Add olive oil, vinegar, salt and pepper and mix again.
  • If you are not using chimichurri right away, transfer the sauce into clean, airtight glass jars and store in the refrigerator. To allow aroma fully develop remove the jar from the fridge 15-20 minutes before serving. Enjoy in good company!

In radiant health - passionately raw - Dominique


Saturday, July 19, 2014

Peach Nectar

Peaches in season! If you like peaches this is the best time to add them to your raw food creations.

One of the simplest way is to use very ripe peaches is to make a nutritious, delicious smoothie. I made this smoothie using only two ingredients, but there are many possible variations and you can mix peaches with other fruits or use a creamier liquid. I did not add any ice cubes, but you may if you want to. There is absolutely no need for any sweetener. Simply use the ripest fruits you can lay your hands on.

  • 6 very ripe peaches, stones removed
  • 1 cup chilled coconut water

  • Blend  peaches and coconut water until very smooth. Pour into chilled glasses and enjoy in good company on a warm summer day!

In radiant health - passionately raw - Dominique

Friday, July 18, 2014

Best Raw Food Blog Award 2014

A few days ago I signed up for a competition because I believe that with more than 10,000 visitors last month this raw food blog deserves a much bigger attention. 
Passionately raw!

The German raw food company Keimling is the initiator of the 2014 raw food/vegan blog award. It is a uniquely German affair and I wasn't sure if I could even participate. My English language raw food blog has a large traffic from Germany and I know that some of my German colleagues drop by to check out my new recipes. But to win a Best Raw Food Blog Award in Germany seems more like an irrational dream. Partly because of the language barrier, partly because raw food is not really very popular in Germany yet. Emphasis on yet since blogs like mine are determined to change this situation.

Many people in Germany have chosen the vegan lifestyle and are very particular about what they eat. The organic movement is very strong, but raw food is not always the first choice for the health conscious Germans. When you visit the voting page you will see that most applicants have vegan blogs. Raw food blogs are in the minority and we might not even make it to the finals. Such is reality of raw food almost everywhere because many people are still not very familiar with raw food and its incredible health benefits.

I spent the last twenty eight years living between three continents. My second home is in Germany! And since all my German friends speak English a choice of language was easy. I wanted my raw food blog to matter on the the international raw food scene. And I have a proof of it. Visitors form all over the world are coming to check out my recipes. From Argentina, France and Saudi Arabia. From New Zealand, Russia and Japan! From Poland, Canada, South Africa and Australia. It is quite fascinating.

Passionately raw!

In August a prominent German jury will make a decision about the winners. Out of ten best blogs five will qualify for the final show-down in Berlin. Could an English language raw food blog win in Germany? Maybe. But it would be a little like having Manchester United trying to win the highest German soccer award, you might say... 

So, you see my dream of becoming the best raw food blog in Germany seems a bit irrational and yet, I dare it! I dare it because I believe that my recipes are quite original. They are delicious and I created them with with passion. My health and the health of my readers is always in the center of my focus because I believe that you can heal and rejuvenate your body with pure, wholesome foods.

If you think that my blog deserves recognition, vote for me. The instructions on the Keimling page are in German and they cannot be translated to English. The only thing you will understand is the instruction button  "vote."

Ten lucky voters will receive a very useful kitchen tool that will make nut and grain milk making as easy as a child's play. All you will have to do at their website is to leave your e-mail address so that they can inform you if you won. This will also prevent a fraud since you can only vote once. You will not receive spam. Keimling is too serious about their business.

The voting closes on August 6th, 2014.

In radiant health - passionately raw - Dominique

To vote for Passionately Raw! please click the image below. 
Thank you! Thank you! Thank you!

To visit Keimling please click here

Thursday, July 17, 2014

Raw Vegan Banana Chia Pudding

Eat this for breakfast or as desert. It's not only tasty but also incredibly tasty. I use chia almost every day and I do not know a single reason why you shouldn't. Chia seeds are one of the greatest foods available to us. 

  • 2-3 very ripe bananas
  • 1/3 cup chia seeds
  • 1 1/2 cups freshly made almond milk
  • 1/2 cup raw almond butter
  • juice of 1/2 lemon
  • juice of 1 lime
  • pinch Celtic sea salt

  • Blend bananas, almond milk, almond butter, and salt into a smooth mousse. Do not over-process.
  • Transfer banana mousse into a mixing bowl. Add chia seeds and mix well.
  • Cover the bowl and place it in the fridge overnight. 
  • Take the bowl out of the fridge. Add lemon and lime juice. Mix again. I used very ripe bananas and did not need any sweetener. You can add some raw honey or liquid stevia at this point if you wish. 
  • Portion out the ready pudding and decorate with fresh berries or banana slices. Enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

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