Friday, December 1, 2017

Hello December! - Raw Food In Winter

Wow! December already. I hope that you are doing well. Experienced raw foodies know how to navigate the cold weather season, but those who are new to raw food lifestyle might wonder how to keep the course they have chosen for themselves. 

December page from the Passionately Raw! Wall Calendar

Winter is not the easiest of season for the raw food lovers, but I assure you, it can be just as exciting as any other season. 

Depending on where you live, you might be facing extremely cold temperatures. You main goal is to stay warm. Cooling foods such as cucumber, water melon, or lettuce, are not what you want to eat. If you love salads, use shredded cabbage, robust kale, cultured vegetables, winter squashes, root vegetables, sprouted grains, seeds and nuts, pomegranates, and citrus fruit, to make one. Add warming spices, hot peppers, turmeric root, wasabi, garlic, or ginger to your salad dressing. Experiment with the various spices for best results. Use best cold presses organic oils as the salad dressing base. 

If you want to stay warm from inside out, ice cold smoothies are not the best idea, either. You can make soups instead. Puree rood vegetables into a nice and thick creamy soup, and warm up the pure to about 100-104°F (40°C max). Add turmeric, chili, pimento, and ginger. Coconut cream can be used to make a raw soup really creamy. 

Listen to your body! If you feel that you need something steaming hot on a dark, cold winter day, have it. Make sure the meal is healthy and really good for you. If you are not used to eating cooked food anymore, you may have to supplement with digestive enzymes, or take herbal infusion that eases the digestion. 

Many raw food lovers follow the 80/20 principle during the cold season. Eat as much raw food as you can, but do not force anything. Your health will not suffer if about 20% of you food is cooked.

Stay warm and support your immune system. If you are not a strict vegan, eat raw honey for immune support. And most of all, keep an open mind. 

In radiant health - passionately raw - Dominique 

Dominique Allmon©2017


Tuesday, November 21, 2017

Thanksgiving Inspiration - Raw Vegan Plum Cake

If you are still looking for a last minute dessert recipe inspiration for your Thanksgiving dinner, this simple, but delicious plum cake might be exactly what you are looking for. 

This recipe is quite versatile, so if you do not have plums, you can use fresh figs or blue grapes. Banana slices will do as well. Just add generous amount of spices for the unique, festive taste. I did not use any spring form or pie dish. I made the cake on a large serving platter.

~ Raw Vegan Plum Cake Recipe ~


for the crust
  • 1 cup almonds, soaked in water overnight
  • 1 cup soft Medjool dates 
  • 1/2 cup raw cacao
  • 1 Tbsp turmeric powder
  • 1/2 Tbsp ground cloves
  • 1/2 tsp pink Himalaya salt
  • 1/2 tsp cinnamon
  • 1/2 tsp crushed fennel seeds
  • pinch ground nutmeg

for the creamy layer
  • 2 cups cashew nuts, soaked in water overnight
  • 1/2 cup coconut cream 
  • 1/3 cup melted virgin coconut oil
  • 4-5 soft Medjool dates
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp pink Himalaya salt

for the fruit layer 
  • 8-10 plums, sliced into wedges
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp organic vanilla extract
  • 1/2 tsp cinnamon

  • In a food processor pulse blend dates and almonds into a thick mass. Make sure all dates are seedless or you might be using your food processor for the last time. Add spices and blend again. Adjust the taste to your personal liking.
  • Spread the crust "dough" on a platter or in a spring form. The crust should be about 1/3 to 1/2 thick. Put the crust into a freezer and chill to settle.
  • Meanwhile, process all the creamy layer ingredients into a smooth, silky mass. I used only a few dates to sweeten it. You may add more. Once you are happy with the consistency and the taste, remove the chilled crust from the freezer. Spread the creamy layer evenly on top of it. Place the dish back in the freezer for the creamy layer to settle. 
  • In a bowl whisk lemon juice, vanilla extract and cinnamon into a marinade. Throw in the plum wedges and mix well. Allow to marinade for about 15 minutes. 
  • Remove the chilled cake from the freezer. Arrange the plums on top of the cake in a decorative, circular pattern. Place the cake in the freezer for at least one hour to settle completely. You can freeze it for much longer, but remember to remove it from freezer at least 30 minutes before serving. The plums will have a slightly frosty, late November look. 
  • Using a very sharp knife cut the cake into wedges and serve right away. Enjoy in good company!

Tip: This dessert can be eaten chilled or frozen. Plums will freeze for sure in the freezer. To avoid this you can freeze the cake long enough for the layers to settle. Add plums about 30 minutes before serving and place the cake again in the freezer. Remove the cake before the plums turn frosty. 

~ Wishing everyone of you a spectacular Thanksgiving Feast ~

With grateful heart, passionately raw - Dominique

Dominique Allmon©2017

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