Thursday, August 27, 2015

Basil and Pistachio Pesto with Young Garlic and Jalapeno

With the incredible abundance of basil in my garden it is a pesto time! I hope you share my love for this aromatic herb. The most popular basil pesto recipe is the Pesto Genovese. It is raw, but not necessarily vegan since it uses parmigiano reggiano cheese. If you are a strict vegan you can change any recipe to suit your nutritional needs and beliefs.


Making a herb based pesto is very easy. You can use any fresh herb you wish and raw nuts of your choice and garlic. Add your preferred raw, cold pressed oil, lemon or lime juice. Salt and pepper are optional.

Ingredients: 
  • 1 cup fresh basil, packed
  • 1/2 cup raw pistachio nuts
  • 1/2 chopped jalapeno pepper, seeds removed
  • 1 clove young garlic, roughly chopped
  • 2/3 cup virgin olive oil 
  • juice of 1 medium large lemon
  • 1/2 tsp Celtic sea salt


Method:
  • Place all the ingredients in the bowl of your food processor and pulse blend until all ingredients are blended, but still slightly coarse. Add more lemon juice or olive oil if you prefer.
  • Serve with pasta of your choice, as a dip with raw vegetables, as a salad dressing or sauce for any raw dish. Enjoy in good company!


Freshly made pesto stores well in the fridge for couple of days. I prefer to make small batches rather than store it for more than two or three days.


Using vegetable peeler I made zucchini linguine and served them with this delicious pesto and chopped cherry tomatoes from my garden. This was really delicious! I hope yours will be too.


In radiant health - passionately raw - Dominique

Dominique Allmon©2015

         

Tuesday, August 18, 2015

Grain-Free Tabbouleh Recipe

Tabbouleh is a simple, refreshing dish in Levantine cuisine that is often served as a salad or an appetizer in a course of mezzeh (sometimes spelled mezze). The original recipe includes bulgur, which is cracked wheat, often sold parboiled. I made a grain-free tabbouleh. It is suitable for people with sensitivity to grain and all those who simply do not want to consume grain.


Ingredients:
  • 1 cup cauliflower florets
  • 1 cups diced tomatoes ( remove the seeds if you want to)
  • 2 cups chopped flat leaved parsley
  • 1/4 cups chopped mint
  • 2 shallots, diced
  • juice of 2 lemons
  • 1/4 cup virgin olive oil
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp freshly ground black pepper


Method:
  • Pulse blend cauliflower into a grainy consistency. Do not over blend. 
  • Transfer cauliflower into a mixing bowl. Add all remaining ingredients and mix well. You may want to chill your tabbouleh for a few minutes before serving.
  • Transfer tabbouleh into a nice serving plate and serve as a salad or a side dish and enjoy in good company! 


Some versions of tabbouleh may include more mint or no mint at all, minced garlic and diced cucumbers. Experiment. It really is such a fun. Use organic ingredients whenever you can.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


         

Wednesday, August 12, 2015

Superfood Salad With Apple Turmeric Dressing

This recipe uses the wonderful juice pulp that was left over after juicing apples and turmeric. I made a very thick salad dressing that can also be used as a dip or a bread spread. To make it creamy and flowing use less juice pulp. Depending on the juicer you are using to make your juices, you may have to add a bit more liquid to get the right consistency. The dressing is fruity, slightly sweet and rather spicy. I hope you will enjoy it.

All ingredients used in this recipe are considered to be superfoods. They are beneficial to health and will help you fight free radicals. This is important during the entire year, but especially during summer with a naturally prolonged exposure to sun.


Ingredients: 

for the salad
  • 1 large bowl of lettuce or baby greens
  • 1/2 cup blueberries
  • 1 large beet, chopped
  • 1 purple onion, chopped

for the dressing
  • 1/2 cup apple turmeric juice pulp
  • 1/2 habanero pepper, seeds removed (or 1 tsp crushed hot chili pepper)
  • 1/2 cup virgin olive oil (use flax or hemp oil if you prefer)
  • juice of 1/2 lemon
  • 1/4 cup raw apple cider vinegar
  • 1/4 purified water (add as much as you find necessary)
  • 1 tsp pink Himalaya salt


Method:
  • Using a blender make the dressing. Adjust the taste and the consistency to your personal liking.
  • Arrange lettuce in a large salad bowl. Add chopped beet, onion and blueberries. Add the dressing and enjoy in good company!


My dressing turned out to be a lot thicker and less creamier than a regular salad dressing. I decided not to change the consistency and really enjoyed it just the way it was. You may want to use less juice pulp and more olive oil to make it really creamy, the most important is, you enjoy the antioxidants in it. 

I have been juicing apples and turmeric for three days and ended up with a lot of juice pulp. The salad dressing recipe is just one frugal recipe I am sharing here, but you can use the pulp to make smoothies, raw soups, raw crackers or cookies. Use it in raw fruit salads and desserts, or to make raw ice cream. Experiment. It really is such a fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


All my juice pulp recipes are gathered here


         

Saturday, August 8, 2015

2 Ingredients Liver Detox Juice

Just two ingredients, but incredibly powerful ones. Both, apples and turmeric will help you detoxify your liver and your digestive tract. They will also effectively calm inflammation in your body.


Ingredients:
  • 6 red apples
  • 3 thumb-sized pieces of fresh turmeric root


Method:
  • Pass the ingredients thorough a juicer. 
  • Pour juice into glasses, add ice cubes if necessary and enjoy in good company!


Tip: Wear protective gloves when you work with fresh turmeric root and wash your juicer and utensils right away. The yellow pigment stains and is rather difficult to remove.

You can expand this two-ingredients juice recipe by adding such ingredients as beets, carrots, ginger, lemons or pineapple. I decided to use only two ingredients because simple recipes work best for me when I want to do a quick cleanse: a three-day fast to improve liver function and a two-ingredient juice to initiate detox. Very simple and very effective. 


Apples are amazing and if you are not allergic, you should eat them daily. They have very low glycemic index and will help prevent sugar spikes and keep you satiated during fast. They are very high in soluble (pectin) and insoluble (cellulose) fiber. Keep in mind that juicing removes the insoluble fiber, but leaves the soluble fiber intact. Among others, fiber is needed to maintain health and the function of your digestive tract. The insoluble fiber also helps remove plaque from the arteries.

Apples are high in malic acid. Natural health practitioners often suggest a diet of apples, freshly made apple juice or a malic acid supplement to soften gallbladder stones.

Turmeric root comes with many health benefits, but in this post I would like to concentrate on liver health.

Turmeric root contains the compound curcumin that gives turmeric its vibrant yellow color. Various studies have demonstrated that curcumin protects from liver damage and has the potential to repair damaged liver tissue. It fights liver cancer and prevents tumors from growing. It helps to activate the enzymes that are responsible for the breakdown and elimination of toxins. Turmeric can also improve the health and function of gallbladder.

In this juice recipe apples and turmeric work in synergy to detoxify and improve liver and gallbladder function. If you cannot get fresh turmeric root, you can use organic, raw powder that you can blend into your freshly made apple juice. Also remember to save the valuable juice pulp. My next post will tell you what you can do with it.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.


         





Wednesday, August 5, 2015

Purple Spinach Salad with Yuzu Wasabi Vinaigrette

I love unusual ingredients! For me a trip to an Asian grocery store is always an adventure. It stimulates creativity and allows you to expand your culinary and gustatory vocabulary. 


In this recipe I used Japanese ingredients that can easily be substituted with western ones. I encourage you, however, to check the local Asian supermarkets and get as many original ingredients as possible. 

Purple Spinach Salad with Yuzu Wasabi Vinaigrette

Ingredients:

for the salad
  • 1 large bunch purple spinach (about 3 cups to fill up a large salad bowl)
  • 3 kuri or Japanese cucumbers, sliced
  • 2 green onions, thinly sliced
  • 1 Tbsp hemp seeds for garnish
  • freshly ground black pepper to taste, optional

for the dressing
  • 2 Tbsp freshly grated wasabi root
  • juice of 2 green, unripe yuzu
  • 1 tsp green yuzu zest
  • 1 clove garlic
  • 1/2 cup virgin olive oil
  • 1/4 cup coconut water
  • 1/2 tsp Celtic sea salt

Purple Spinach Salad with Yuzu Wasabi Vinaigrette

Method:
  • Toss all salad ingredients (except the hemp seeds) into a salad bowl and set aside. 
  • Using a blender make a vinaigrette out of the dressing ingredients. If it turns too thick, add a little coconut water and blend again. Adjust taste to your personal liking. 
  • Transfer the dressing to your salad bowl and mix gently. 
  • Serve salad on individual salad plates, garnish with hemp seeds. Add freshly ground black pepper and enjoy in good company!

Purple Spinach Salad with Yuzu Wasabi Vinaigrette

Tip: As I mentioned in the introduction, you can replace all the ingredients if you cannot find an Asian store near you. Instead of purple spinach use baby spinach. Add a tablespoon of grated beets to obtain the healthy purple pigment. Use English cucumber if you cannot get kuri. To make dressing use limes and either wasabi paste or powder. Start with a small amount, taste the mixture and add more if you want to. If you cannot find wasabi in any form, use grated horseradish. 

Purple Spinach Salad with Yuzu Wasabi Vinaigrette

A few words about yuzu and wasabi. Both ingredients are quite amazing and they harmonize perfectly in this fruity and yet tangy dressing.

Wasabi is one of the healthiest foods we know. Like cabbage, broccoli, mustard greens and horseradish, wasabi is a member of the Brassicaceae family that is known for its anti-cancer properties. Wasabi contains antioxidant compounds called isothiocynates (ITCs) that help the liver to detoxify cancer causing toxins. Wasabi has strong anti-microbial properties, it has the capacity to reduce inflammation in the body and to improve cardiovascular health. Wasabi is high in fiber; vitamins such as the vitamin C, thiamin, riboflavin, niacin, folate, and vitamin B6; and minerals including calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.

Yuzu is a citrus fruit that was originally cultivated in the Yangtse River region of China. The fruit was introduced to Japan during the Nara period (around 710 A.D.) where it was grown as a culinary delicacy, as well as a medicine. To this day the whole ripe yuzu fruits are used for therapeutic baths. The aroma is very relaxing, but the essential oil of yuzu also contains a compound called nomilin that helps improve the blood circulation.

Yuzu has three times as much vitamin C as lemon and the highest amount of bioflavonoids (vitamin P) among the citrus fruits.

In radiant health - passionately raw - Dominique

Purple Spinach Salad with Yuzu Wasabi Vinaigrette

Dominique Allmon@2015

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.

         

Saturday, August 1, 2015

Mexican Green "Rice" Recipe

Let's begin the new month with something deliciously green and super-healthy:  my signature Mexican green "rice" recipe that I kept secret for quite a while. 


Many people who have made the transition to raw food told me that they really missed the grains in their daily menu. Many of them did not know that they did not have to completely give up grains, or that there were tasty alternatives to grains. One such is a rice recipe without rice. Give it a try.


Ingredients:
  • 3 1/2 - 4 cups broccoli florets (you can use the stem as well - simply peel it and chop for blending)
  • 1 poblano chile, seeds removed (use sweet pepper if you cannot get the poblano)
  • 1 jalapeno, seeds removed (add more if you want to have it very spicy)
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped fresh mint
  • 1/4 cup thinly sliced green onions
  • 1 clove garlic, minced
  • 1/2 tsp Celtic sea salt
  • 1/4 tsp ground cumin
  • juice of 3 limes
  • 1/4 cup virgin olive oil


Method: 
  • Pulse blend broccoli in a food processor making sure that it has a grainy texture. Do not over blend.
  • Transfer broccoli into a large mixing bowl and set aside. 
  • Blend poblano chile and the jalapeno into a homogenous, almost liquid mass and mix it with the broccoli.
  • Add cilantro, mint, garlic and lemon juice into a bowl with broccoli and mix well. Add cumin, salt and olive oil and mix well. Adjust the taste to your personal liking.
  • Add green onions and mix well. Serve as a side dish or as a salad and enjoy in good company!


Tip: I used broccoli in this recipe, but you can make this dish with cauliflower. You can also use both vegetable together in your preferred proportions. Simply remember not to over-blend so you can enjoy the grainy texture of your grain-free "rice" dish. 


The healing potential of this green dish cannot be underestimated. Make it as often as you can! All the ingredients used are beneficial to health, especially
  • Broccoli is a fantastic source of chlorophyll, fiber, vitamin K and C, carotenoids such as lutein, beta-carotene and zeaxanthin, flavonoids such as kaempferol and quercetin, Omega-3 fatty acids, B vitamins, and minerals such as chromium, potassium, copper and magnesium. Broccoli contains compounds that help the body fight inflammation, speed up detoxification, fight free radicals and prevent tumor proliferation.
  • Jalapeno, like all the other peppers, contain compound called capsaicin. capsaicin has been found to have anti-carcinogenic, anti-diabetic properties anti-bacterial, and analgesic properties. The compound may also help to reduce levels of the bad cholesterol (LDL) in obese individuals. It is also rich in vitamin C and valuable carotenoids such as alpha- and beta-carotene, zeaxanthin and cryptoxanthin that help the body fight free radicals. Jalapenos also contain more vitamin E, K, and B6 than other peppers.
  • Cilantro is a wonderful source of chlorophyll, vitamin K, A and C, manganese, lutein, zeaxanthin and beta-carotene. It contains compounds that help the body detoxify heavy metals, especially mercury and lead.
  • Garlic is one of the healthiest foods we know. Among others, it contains manganese that the body uses to produce the detoxifying enzyme SOD (Superoxide dismutase) and selenium that is a co-factor of the powerful antioxidant enzyme glutathione peroxidase. Like all the other plants from the Allium family, garlic contains sulfur compounds that may help prevent cardiovascular disease by inhibiting platelet aggregation and lowering blood pressure. Garlic is anti-inflammatory, anti-bacterial, anti-viral and anti-fungal. 
  • Limes like all the other fruits from the citrus family contain vitamin C that is known to be a very potent antioxidant. They also contain unique flavonoids called flavonol glycosides as well as compounds called limonides that have demonstrated strong anti-tumor activity since they stop proliferation of the cancer cells. Limes also offer protection against inflammatory polyarthritis and help improve liver function.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.

         
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