Monday, December 30, 2013

Hawaiian Dream Coconut Smoothie

End of the year! I guess it is about time to warm up your heart with this delicious tropical phantasy. I am sure this smoothie will be a surprise addition to your New Year's Eve party menu.

Use fresh fruit if you can, but if fresh ingredients are unavailable, you can, of course, use the frozen ones. If the fruit is really ripe I do not add any sweetener to this recipe, but you can add some raw honey or any sweetener of your choice if you think it is necessary.

You can make an adult version of this cocktail-cum-smoothie. Simply add a shot of white rum. Remember to add rum as a last ingredient, blend for a few seconds and serve right away.


Ingredients:
  • 2 cups chopped ripe pineapple
  • 1 cup chopped mango 
  • 2 very ripe bananas
  • 1 cup chopped young coconut flesh (if you do not have young coconut, add more coconut milk instead)
  • juice of 1 lime
  • 2 cups coconut water
  • 1 cup Thai style coconut milk
  • 5-6 ice cubes if you are using fresh fruit

Method: 
  • Place all the ingredients in a high speed blender  and process until creamy and smooth.
  • Pour smoothie into cocktail glasses end enjoy in good company!


~ Wishing you a spectacular New Year's Eve party and all the Best in 2014! ~


         

Tuesday, December 24, 2013

Raw Carrot Coconut Muffins

I can imagine that by now most of you have already made your Christmas preparations: Christmas trees decorated; gifts wrapped; festive menus well planned. But if you are one of those people who look for last minute inspiration, here comes a simple raw recipe for a Christmas Day breakfast. 


My raw carrot coconut muffins are very easy to make and can be made day or two in advance. And the best thing is, they not only nutritious and healthy, they help you save money since the main ingredient is the carrot pulp that is left over after juicing carrots.

This simple and wholesome recipe combines health benefits of carrots, coconut oil, raw honey, lemon juice and ginger. You can indulge without guilt.

The recipe below makes five small muffins. They are very rich and I usually can eat only one. If you want to make more, simply multiply the amounts given below. 

Ingredients:
  • 1 cup carrot pulp that is left over from juicing ( you can, of course, use grated carrots)
  • 1/3 cup coconut flour
  • 1/3 cup coconut oil (melted in warm water bath)
  • 1/3 cup raw honey (I used delicate lemon blossom honey)
  • 1/2 cup raw coconut flakes
  • 2 Tbsp freshly pressed lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground dried ginger
  • pinch pink Himalaya salt
  • 1/4 cup raw coconut flakes for garnish


Method:
  • Place all the ingredients in a food processor and mix into a firm dough using the S blade. If you do not have a food processor mix all the ingredients in a large bowl and, using a spatula or your clean hands, knead the ingredients together until the dough becomes firm and allows you to form small balls that do not fall apart.
  • Portion out 1/3 cup-size balls and roll them in coconut flakes. 
  • Place each muffin in a paper muffin cup and dust it with coconut flakes. Let it snow, let it snow, let it snow... Enjoy in good company!


Christmas 
may be a day of feasting, 
or of prayer, 
but always it will be 
a day of remembrance  
a day in which we think 
of everything we have ever loved.
By Augusta E. Rundel

~ Wishing a very Merry Christmas to all of you and your loved ones! ~ In radiant health - passionately raw ~ Dominique Allmon ~


Sunday, December 22, 2013

Gingerbread Smoothie and How to Make Gingerbread Spice Mix

The story of gingerbread goes back to the late 10th century AD when an Armenian monk, Gregory of Nicopolis, introduced this delicacy to France.


You can make your own gingerbread spice mix. All you need is ground spices, preferably organic, and an airtight container to store the mix. If you decide to grind the spices all by yourself, make sure that they are well ground into a velvety powder.

~ Homemade Gingerbread Spice Mix ~

Ingredients:
  • 35 g cinnamon
  • 9 g  cloves
  • 2 g allspice
  • 2 g anis
  • 1 g nutmeg
  • 1 g mace
  • 2  g coriander seeds
  • 2 g cardamom
  • 2 g dried ginger
  • 1/2 g black pepper


Method:
  • In a large bowl mix all the ground spies together.
  • Transfer the mix into airtight container and store away from light in a in cool, dry space.

Spices do not store forever. They lose their potency and should be used as soon as possible. Gingerbread spice is a typical warming winter spice. You can add it into desserts, raw and baked, smoothies, or hot chocolate.

~ Gingerbread Smoothie ~

Ingredients:
  • 1 1/2 cup raw almond milk 
  • 2 ripe banana, chopped
  • 1 Tbsp raw honey 
  • 1/2 Tbsp gingerbread spice 
  • pinch Celtic salt
  • 2-3 ice cubes (optional)


Method:
  • Whiz all the ingredients in a blender until smooth.
  • Pour smoothie into tall glasses and enjoy in good company.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013

Thursday, December 19, 2013

Persimmon and Pomegranate Salad

Raw food in winter can be almost as exciting as it is in summer. Although the cold season has a bit less to offer than the warmer months, the supermarkets are full of seasonal goodies that can be turned into amazingly tasty dishes, both, raw and cooked. I try to make a really good use of these ingredients. And as always, I experiment a lot.


Today I came up with a really nice fruit salad. It is very easy to prepare provided you know how to remove the seeds from a pomegranate.

There are few ways to de-seed a pomegranate. I use the water method because it is not only clean, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into quarters. Gently break the fruit apart and submerge each chunk under water. Using your fingers gently remove the arils from the membranes that are holding them in place. You will notice that the arils sink down in water and the light, white membranes float on top. Remove the floating membranes. Strain the arils using a sieve or a colander and transfer them into a clean bowl. Remove any remaining membranes. Set aside. 

Ingredients:
  • arils of 1 pomegranate
  • 2 persimmons, cubed
  • 2 Tbsp raw honey
  • juice of 1 orange (I used organic Navel orange)
  • 1/3 tsp ground cloves 


Method: 
  • In a small bowl whisk dressing using all the orange juice, honey and ground cloves. Set aside.
  • Place pomegranate arils and persimmon cubes in a large bowl. Add dressing and mix gently.
  • Cover the salad bowl and put it into refrigerator for five to ten minutes. Allow flavors to mix.
  • Serve in individual salad bowls and enjoy in good company.

In radiant health - passionately raw! - Dominique Allmon

Sunday, December 15, 2013

Festive Raw Christmas Truffles

Christmas is such a wonderful time of the year. Like no other holidays Christmas brings to mind beautiful childhood memories. My mother used to spent hours in the kitchen preparing wonderful feast that would bring the entire family together. The cold outside, the warmth of the home, the scent of freshly cooked and baked delicacies, the wonderfully decorated Christmas tree, candle lights, and Christmas carols made the celebration simply unforgettable.


Years later I try to recreate this festive atmosphere every year even if there is not much baking or cooking in my house. For this Christmas I created raw truffles that will make your eyes shine. I used edible gold leaf flakes to decorate them. If you do not want to use gold to decorate your truffles you can use lemon zest or crushed almonds. They will be just as pretty.

I did not use any alcohol, but you can make an adult version of these chocolates and add 1-2 Tbsp of rum.

The recipe below produced 21 tasty chocolates. I used food processor to make the date paste, but I made the truffle "dough" in a large bowl using a spatula, simply because this reminds me of my mother who hardly ever used kitchen aid. You can use your food processor if you prefer, but you can still make these delicious chocolates even if you do not own one. To make the date puree use a sieve and a wooden spoon. This may be a bit laborious, but not impossible.

Ingredients:
  • 10 Medjool dates 
  • 1 1/2 cup raw almond meal
  • 1/2 cup raw cacao
  • 1/4 cup raw cacao butter
  • 1/2 tsp lemon zest
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/4 tsp Celtic salt 
  • 1/4 tsp organic vanilla extract
  • 1/4 tsp edible gold leaf flakes for decoration


Method:
  • Wash the dates and place them in a bowl of purified water. Soak over night. Save the water.
  • Blend dates in a food processor to make the date paste.  (Remember to remove the pits before processing.)
  • Melt cacao butter in a water bath. To do this place a small bowl with raw butter in a bigger bowl filled with warm water and wait till the butter turns into liquid.
  • Add the melted butter to the date paste and whiz for a few seconds.
  • Add all the remaining ingredients and process until you have a firm dough. Add the soaking water if the dough is too firm. Taste the dough. Add more spices or a sweetener of your choice if you desire.
  • Using clean hands form small truffles. I took the table spoon size of my measuring spoon to portion out the dough.
  • Once the truffles are formed, use the gold flakes to decorate them and put them in individual paper cups.
  • Put ready made truffles into fridge for about 1 hour before serving. And as always, enjoy in good company! 


In radiant health - passionately raw - Dominique

Dominique Allmon©2013

         

Wednesday, December 11, 2013

Cranberry Persimmon Smoothie with Pomegranate

There are two ways to celebrate winter in the kitchen - with color and with spices. You can, of course, use both in one recipe, but before you start adding spices, evaluate your ingredients. Some winter fruits are full of flavor and do not necessarily call for "enhancement."


This is how I felt about this smoothie. Cranberries, persimmons and pomegranates complement each other wonderfully in this recipe and do not need any spices. I used fresh, grade B cranberries. They were somewhat sweet and not too tart. To sweeten this smoothie I used a very ripe banana. You may want to add sweetener of your choice, but I suggest you try this smoothie just the way it is, before you add anything else to it.

As a liquid base for this wonderful smoothie I used freshly squeezed pomegranate juice. There are many ways to make the juice, some are messier than others. My preferred way is the "counter-top" method: Wash the pomegranate and roll it over and over on the counter-top until you feel the skin soften under your hands. Gently pierce the fruit with a sharp knife. Squeeze the fruit over a bowl and allow the juice to flow. When you notice that no more juice is flowing from the hole, pierce another one on the other side of the fruit. Squeeze again until no more juice is flowing. Continue the process until you are certain you squeezed all the goodness out of the fruit. This may be a bit messy so make sure that you are not wearing your Sunday best clothing.

Consider that making the pomegranate juice takes a little time  so do not plan to make this smoothie if you are in a hurry for work. Also, do not cut corners! Do not get tempted to use a ready-made pomegranate juice like POM. Freshly squeezed juice is not only raw, but also pure and sweet. If you wish to use a substitute, use coconut water or a freshly pressed orange juice, but never, never opt for a commercially produced juice, no matter how good they promise you it is going to be.

Ingredients:
  • 1/2 cup fresh cranberries
  • 1 ripe persimmon
  • freshly squeezed juice of 1 large pomegranate (about 1 cup)
  • 1 ripe banana
  • pinch pink Himalaya salt
  • 1 tsp grape seed oil
  • 2-3 ice cubes (optional) 


Method:
  • Wash cranberries and throw them into blender.
  • Wash persimmon and cut off the top. Cut the fruit into quarters and throw into blender.
  • Peel the banana and break into manageable chunks. Throw into blender.
  • Add the pomegranate juice, salt and grape seed oil. Add ice cubes if you wish and whiz until smooth.
  • Pour into glasses and enjoy in good company!


In radiant health - passionately raw - Dominique

Sunday, December 8, 2013

How to Save Money With Juicing

I love juices, but I do not advocate long-term juicing. Juices are perfect if you need to detoxify or alkalize your body, but I do not believe that it is healthy to stay on purely liquid diet for a long time.


I schedule juice "marathons" that do not last more than one week and I do it when the seasons change and after I spent some time in places where eating raw food is neither safe nor possible.

As anyone who eats highly or mostly raw food, I invested good money in a powerful juicer. This is the first step to saving. Better juicers extract more juice from fruit and vegetable. And they last longer!

Yet no matter how strong the juicer, everyone who ever made juice at home is confronted with a painful dilemma. The leftover pulp that stays back after juicing is definitely not a fiction.

When I started making juices many years ago I did not give it much thought. I threw away the pulp and cleaned my juicer. After some time juicing became a little too expensive. I also realized that I was throwing good food away. All the unused nutrients, all the fiber. I decided to juice a bit less in order to waste less.

As my juicer was gathering dust on the kitchen counter, I was creating countless raw food recipes. It was then that some ideas popped up. I bought few pounds of organic carrots, made delicious juice and started working with the carrot pulp. I created few amazing raw recipes and also used the pulp to cook spicy carrot ginger coconut soup. I went back to juicing more often and reused as much fruit and vegetable pulp as it was only possible. And what could not be re-used went into the compost.

Over time I gathered recipes that were made purely out of the juice "refuse." To make it easier to collect the pulp I place a large, freezer-safe plastic bag into the pulp container. This not only saves some work as I do not need to clean so much, I am also able to store the pulp in the freezer if I did not have the time to work with the pulp right away. 

Five ways to re-use the vegetable pulp:
  • make raw crackers
  • make sweet or savory bread spread
  • make a soup - raw or cooked
  • add to dips, salad dressings and sauces
  • make raw seasoning
  • make raw or cooked vegan burgers

Five ways to re-use the fruit pulp:
  • make raw ice cream
  • make raw jam
  • make smoothies
  • make energy bars
  • make raw cakes and desserts
  • use in baking 

Both, fruit and vegetable pulp can be frozen and stored in the freezer for quite some time. I often make ice cubes that I use in smoothies. This is a very simple and time saving way. Before you make the ice cube remove all though parts from the fruit or vegetable pulp. You can whiz it in a food processor to make sure that it is smooth and homogenous. Add sufficient amount of coconut water and pour the mixture into ice cube trays. Freeze and keep ready for you next smoothie. Use instead of ice cubes.

I can imagine that there are many more uses of the raw fruit and vegetable pulp, but the ten ways listed above helped me save a lot of money while juicing and added a new gustatory experience.

Fruit and vegetable pulp is quite versatile. You can add herbs and spices to make the final product taste really good. Add nuts and seeds. Use blender, food processor, or the dehydrator. Experiment. It is such a fun!

And one last thing, remember to wash your juicer after each use. This will help you not only to keep your juicer clean and your juices tasty, but it will also prolong the life of your juicer. Once you have invested in a good tool you want it to last as long as possible.

In radiant health - passionately raw - Dominique

Money-saving recipes here




Creative Commons License
How to Save Money with Juicing by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


Thursday, December 5, 2013

Polish Sauerkraut Salad

Sauerkraut is very popular in Eastern and Central Europe, but it is not always eaten raw. Unfortunately, cooking destroys most of the vitamin C and the probiotic bacteria. If you decide to eat it, it it raw.



Sauerkraut is not only a wonderful immune system modulator, it is also an effective "broom" for your intestines. Add it to improve your digestion, detoxify the intestines, and improve your immune function.

Ingredients:
  • 1 cup raw sauerkraut
  • 1 Tbsp virgin olive oil
  • 2 spring onions, chopped
  • 2 medium large carrots, shredded
  • 1/2 tsp ground cumin seeds
  • 1/2 tsp whole cumin seeds
  • 4-5 allspice berries, crashed


Method:
  • Mix all the ingredient in a large bowl. Ready! Enjoy as a side dish or a main course to prevent colds and sniffles. 
Tip: Add 1-2 minced garlic cloves for additional health benefits.

    In radiant health - passionately raw - Dominique
      Also of interest: How to Prepare Your Immune System for the Winter


               

      Sunday, December 1, 2013

      Raw Coconut Truffles

      I have a sweet tooth and indulge in sweet treats quite often. Without guilt! But can sweets be healthy and good for you? Yes, they can. But only if they are made of wholesome ingredients.


      My coconut truffles recipe makes use of virgin coconut oil, raw honey and pink Himalaya salt. All three ingredients are considered beneficial to health and you should consider adding them to your daily recipes as often as you can.

      I do not usually add any alcohol to my raw recipes, but if you wish to make an adult version coconut truffles you can use white rum instead of the lime juice.

      This is a low-tech recipe for all raw food lovers who do not own a blender or a food processor. These tools are very useful in raw kitchen, but there are many recipes that can be executed without them. Coconut truffles is only one of such easy-to-make recipes. All you need is a large bowl, strong wooden spoon or a spatula, and measuring cups. It will take you about 10-15 minutes to make the truffle dough.


      If you have a food processor, simply put all the ingredients into a mixing vessel and process until you have a nice, thick dough that does not stick to the walls. If you are using a mixing bowl you will notice that the dough is ready when it is quite firm and does not stick to the spoon.

      The recipe below makes 18 delicious truffles.

      Ingredients:
      • 1 cup grated raw coconut
      • 1/2 cup organic coconut flour
      • 3 Tbsp virgin coconut oil
      • 1/3 cup raw honey (add more if you like your truffles really sweet)
      • 1/3 cup Thai style coconut milk
      • juice of 1/2 lime (or 3 Tbsp rum)
      • 1/2 tsp organic vanilla extract
      • 1/2 tsp pink Himalaya salt
      • 1/2 cup coconut flakes for garnish


      Method:
      • Melt coconut oil in a water bath. To do this put the measured amount of coconut oil into a small bowl. Place the bowl in a larger bowl filled with hot water. The oil will liquify in 10 minutes or so.
      • If you have raw coconut, use it. Peel the brown skin off and grate it. Take enough to produce 1 cup of coconut flakes. Don't despair if you haven't got raw coconut. You can still make the truffles by using 1 cup of raw, unsweetened coconut flakes.   
      • Place the coconut flakes in a large bowl. Add salt and coconut flour. Mix well. 
      • Add a little of the melted coconut oil. Mix well. Gradually add the remaining oil. Keep mixing. 
      • Pour the coconut milk into the bowl and mix well.
      • Add honey. Mix with the other ingredients. 
      • Add lime juice and the vanilla extract and mix well to incorporate them into the now almost firm truffle dough. Make sure that all the ingredients are well mixed together. Cover the bowl with a kitchen towel and allow it to rest for 15 minutes or so.
      • Spread coconut flakes on a large platter. Keep the platter ready for the finishing touch.
      • Using clean hands form small truffles. I use a measuring spoon to portion out the dough. 1 Tbsp makes perfect truffles. 
      • Once the truffles are formed take each one and gently roll it in coconut flakes. You may have to use you hands again to bring the truffles back to shape.
      • The truffles are ready to eat, but I find that they taste better chilled. Place the ready truffles in the refrigerator and allow them to set for about 1 hour. Serve after a festive meal or anytime you feel like to. But remember to always, always indulge in good company!

      Tip: This is a winter recipe. You can turn it into a very refreshing summer recipe if you add juice of at least 1 whole lime or lemon. Add zest of 1/2 organic lime or lemon for an even more refreshing sensation.

      In radiant health - passionately raw - Dominique

      Dominique Allmon©2013

               
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