Friday, September 18, 2015

Almonds with Chile Verde

If you visited New Mexico at this time of the year you would be greeted by a scent of freshly roasted green chili, or chile verde, almost everywhere you went. Green chili is mostly used in cooked Mexican and New Mexican dishes, but I add it to my raw salsa, to salad dressings and roughly chopped to my salads. In this recipe I used it to spice raw almonds. Green chili is only slightly hot and nothing like jalapeno or habanero peppers. This makes it much more versatile than the other two.


Almonds and nuts make a perfect snack. I love to make a large batch of spiced nuts and keep them ready for my next trip across the Atlantic. They are so much nicer than the roasted nuts airlines offer with the drinks, and so easy to make.

Green Chili Marinade

Ingredients: 
  • 1 cup almonds, soaked in water overnight and drained
  • 2 large green chili peppers, seeded and roughly chopped
  • 1/2 cup chopped cilantro
  • juice of 2 limes
  • 1 clove garlic, minced
  • 1/2 tsp Celtic sea salt


Method:
  • In a blender or a food processor blend green chili, cilantro, garlic and lime juice into a smooth marinade. Transfer into a bowl and set aside.
  • Remove the skin from your soaked almonds. This is very easy, but a little time consuming. You can, of course, leave the skin on if you prefer. I actually left the skin on about one half of my almonds.
  • Toss the almonds in to your marinade and let them sit for at least one hour.
  • Spread the almonds on a dehydrator tray, sprinkle with salt and dehydrate at 105°F for about 10 hours. If you are completely satisfied with the crispiness, transfer almonds into an airtight container and store in a cupboard or any other dark and dry place. Consume within a week.
  • Enjoy in good company as a snack or a topping for a salad. 


Tip: If you do not have green chili peppers, you can use a green bell pepper and a jalapeno. The taste will differ just a bit, but your almonds will be just as delicious.

In radiant health - passionately raw - Dominique


Dominique Allmon©2015

         

Monday, September 14, 2015

Savory Raw Vegan Juice Pulp Burgers

This is another frugal recipe. I will never get tired of repeating that nothing should go to waste in raw food kitchen. I am holding this argument to all opponents of juicing who claim that juices are waste of money and nutrients. I also know people who make juices and usually throw away the juice pulp. They do not throw it away because they are wasteful. They throw it away because they actually do not know what to do with it. Over the years I created many recipes that helped me save a lot of money since the produce I am using most of the time is bio-dynamically grown and very expensive. 


I dehydrated my juice pulp patties in the hot New Mexican sun. You may have to use your dehydrator if you live in a climate that is less arid.


Ingredients:
  • 2 1/2 cups vegetable juice pulp
  • juice of 1 lemon (add more if needed)
  • 1/4 cup raw rolled oats
  • 1/4 cup activated flax seeds
  • 1/4 cup chia seeds
  • 1/4 cup activated sunflower seeds
  • 1/4 cup activated pumpkin seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 cup virgin olive oil (add more if needed)
  • 1 tsp nutritional yeast
  • 1 Tbsp coconut aminos (optional)
  • 1 tsp Celtic sea salt
  • 1/2 Tbsp black pepper

Method:
  • Place all ingredients in a bowl of your food processor and blend until they turn into a fairly firm dough. Add more liquid if the dough seems to hard. Adjust the taste to your personal liking.
  • To make burgers take about 1/2 to 1/3 cup of the dough. Roll between your hands and flatten to about 1/2 inch thickness.
  • You can eat the burgers the way they are or place them on a dehydrator sheet and dehydrate for about 4 hours. Serve with a nice green salad and enjoy in good company!

The juice pulp!

The taste and appearance of these burgers depends very much on the vegetable you used to make the juice. You may want to serve them with a creamy cashew or avocado sauce if they seem too "dry" to you. My recipe is a suggestion that is here to inspire you to your own delicious creations. Experiment. It is such a fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

         

Monday, September 7, 2015

Exotic Carrot Coconut Salad

This delicious carrot salad was inspired by the Sri Lankan carrot sambal recipe. It is exotic, nourishing and rather easy to make. 


I used freshly shredded flesh of aged coconut, but if you cannot find coconuts  in your grocery store, use shredded coconut that has not been sweeten or roasted. 

Ingredients:
  • 2 cups shredded carrots
  • 2 cups shredded coconut
  • 1 Tbsp minced bird pepper chili, seeds removed (you can also use habanero or jalapeno)
  • 1 Tbsp minced cilantro
  • 1/2 purple onion, cubed
  • 4 Tbsp virgin coconut oil, melted 
  • 1 Tbsp coconut sugar (use raw honey if you prefer)
  • 1 tsp pink Himalaya salt
  • juice of 2 limes


Method:
  • In a small bowl mix coconut oil with honey and lime juice. Add minced chili pepper and salt. Set aside.
  • In a larger bowl combine shredded carrots, coconut, onion and cilantro. Add the dressing and mix well. 
  • Serve the salad in individual bowls and enjoy it in good company!


Tip: I used halves of a freshly cracked coconut to serve this delicious salad. This made the experience of eating it even more exotic.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

         

Tuesday, September 1, 2015

Creamy Vegan Cashew Habanero Salad Dressing

Nothing complements a good salad like a home-made, clean dressing. Without a dressing no salad is complete. And nothing can beat it, provided, of course, you used high quality ingredients including a healthy dose of cold pressed vegetable oil. Many people forget that fatty acids are needed to support many functions in the body, especially brain health and cognition. Fat also helps absorb fat soluble nutrients from food.


Ingredients:
  • 1/2 cup cashews, soaked in purified water for at least 3 hours
  • 1 Tbsp chopped habanero pepper, seeds removed
  • 1 clove garlic, minced
  • 1/2 cup virgin olive oil
  • freshly pressed juice of 1/2 lemon
  • 1 Tbsp raw apple cider vinegar
  • pinch Celtic sea salt
  • 1/2 tsp thyme (fresh or dried)

Mixed Greens and Fennel Salad 
perfect with Creamy Cashew Habanero Dressing

Method:
  • Whiz all the ingredients in a blender into a smooth, velvety dressing. Adjust the taste to your personal liking and serve with leafy greens such as romaine lettuce, arugula, kale, dandelion, spinach or mixed baby greens. Enjoy in good company!

If you are on a law fat diet you may want to reconsider your choices. Healthy fats support many bodily functions including cognition, liver and gallbladder function, and cardiovascular health, to name only few. Law fat diet deprives you of these health benefits.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

         
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