Saturday, March 26, 2016

Deviled Strawberries

There is nothing like a taste of ripe, freshly harvested, organic strawberries at the beginning of spring. And there is nothing wrong with serving them whole, but like many fruits and berries, strawberries are quite versatile and can be used in many recipes - sweet and savory alike. So, why not play a little bit?


With a thought of a coming Easter Holidays I created this recipe specially for the Easter Sunday brunch. It is rather easy and it should not take you more than 30 - 35 minutes to execute it. 

Ingredients:
  • 4 cups raw coconut flakes, unsweetened
  • 2 cups chopped ripe strawberries
  • 1 Tbsp lime juice
  • 1 tsp vanilla extract
  • tiny pinch of pink Himalaya salt
  • 1/2 lb strawberries, washed and cut in half

Tools:


Method:
  • Place coconut flakes in a bowl of a food processor and blend until a creamy butter is formed. This should take about 10 minutes. 
  • Add chopped strawberries and process until strawberries blended with the coconut butter. Add lime juice, vanilla extract and salt, and blend again until all ingredients are well combined into creamy, smooth butter. 
  • Transfer the strawberry butter into a patisserie decorating bag. Gently squeeze the bag to decorate strawberry halves with the butter. 
  • Arrange decorated, deviled strawberries on a platter and serve as dessert or an appetizer. Enjoy in good company!
I did not use any sweetener because my strawberries were ripe and very sweet. You may want to add a few drops of liquid stevia to keep this recipe sugar-free. Stevia helps prevent blood sugar from spiking.
    In radiant health - passionately raw - Dominique


    Dominique Allmon©2016


             

    Sunday, March 20, 2016

    First Day of Spring Salad

    You might have heard Hal Borland's quote: "No winter lasts forever; no spring skips its turn." Well, today is the day. Winter officially ended and we celebrate the First Day of Spring. The weather may still play some tricks on you, but I hope your heart is singing already.


    As the nature wakes up and the days are getting longer and warmer, the supply of fresh organic, seasonal, locally grown greens and vegetable seems to increase exponentially. Take a good advantage of the offer and indulge as often as you possibly can. Make opulent salads. Make juices. Eat raw!

    To celebrate the Spring Equinox I made a wonderful salad that hopefully inspires you to your own creations. Give it a try.

    Makes two large salad platters

    Ingredients:

    for the salad
    • 1 large head of lettuce, cut in half
    • 8 radishes, quartered and sliced
    • 1 English cucumber, cubed
    • 1 fennel, sliced
    • 1 leek, sliced
    • 2 green onions, thinly sliced
    • 8 cherry tomatoes, cut into halves
    • 1 cup mixed fresh herbs, chopped (dill, parsley, chives, cilantro, mint, fennel fronds) 

    for the dressing
    • freshly pressed juice of 1 lemon
    • 1/3 cup virgin olive oil
    • pinch Celtic sea salt
    • pinch freshly ground black pepper


    for garnish
    • 4 large strawberries, quartered
    • handful of edible flowers
    • 2 Tbsp hemp seeds


    Method: 
    • In a small bowl whisk the salad dressing. Set aside.
    • In a large bowl mix all salad in
      gredients, except the lettuce. Mix well. Add half the amount of salad dressing. Mix again. Adjust the taste to your personal liking.
    • Arrange lettuce halves on individual platters leaving one half of the platter empty. Transfer the chopped, dressed vegetable and greens onto the empty half of each platter. Pour the remaining salad dressing over the lettuce. 
    • Garnish the platters with hemp seeds, strawberries, and edible flowers.
    • Serve right away and enjoy in good company!

    Spring has returned. 
    The Earth is like a child 
    that knows poems. ~
    Rainer Maria Rilke 

    In radiant health - passionately raw - Dominique


    Dominique Allmon©2016

             

    Thursday, March 17, 2016

    Green Fruit Skewers for St. Patrick's Day Party

    Whether you are of Irish descent or not, St. Patrick's Day is pure green fun. And whether you are celebrating or not, this is a perfect time to add more green foods to your menu. 


    If you are giving a party or are invited to one, make these attractive fruit skewers. They are very attractive and easy to make. The ingredients I used are only a suggestion. The amount of each is not set. I leave this to you.

    Ingredients:
    • green grapes
    • kiwifruit
    • green apples (I used Granny Smith)
    • honey dew
    • freshly pressed lime juice of 1-2 limes (depends on the amount of apples you are using)
    • 1/2 jalapeno pepper, seeds removed
    • 1/2 cup fresh mint leaves
    • 1 Tbsp coconut palm sugar


    Method:
    • Wash the ingredients, remove the peel where necessary.
    • Prepare "mojito" marinade by blending hot green pepper, mint, coconut blossom sugar and lime juice. You should obtain a smooth semi-liquid paste. 
    • Cut kiwifruit into cubes and slices. 
    • Cut apples into cubes or wedges. Toss apple chunks into a bowl with a marinade. Allow to sit for about 10 minutes. If you do not like hot peppers, skip this step, but make sure that you dip apple chunks in lemon juice to prevent oxidation. Save the marinade for a green smoothie.
    • Thread grapes, fruit chunks, slices and wedges alternately onto skewers. 
    • Set the skewers on a platter and serve. Enjoy in good company!


    Tip: I tied up green ribbons to my skewers. This makes them stand out on a table at any Irish-themed party. Now, that's the dessert. You can use green bell peppers, cucumbers, celery, green olives and zucchini to make vegetable skewers. Since zucchini has a rather neutral taste, marinade zucchini chunks for about 10 minutes in a marinade made of lime juice, jalapeno, cilantro, and Celtic sea salt to make it taste better. Whatever you decide, have fun.

    ~ Wishing everybody a very happy St. Patrick's Day ~

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2016

             

    Sunday, March 13, 2016

    Rainbow Raw Vegetable Platter

    This is a quick no-recipe dish. I believe that everyone can enjoy raw food daily without spending a lot of time on meal preparation. Delicious raw salads can be made in minutes; and for a more festive table, an attractive platter can be created in no time with very simple, colorful ingredients. Emphasis on the "colorful," of course. 


    When designing a raw food platter, pick as many colorful vegetables as possible. Remember to always buy the freshest organic ingredients. 

    To create this attractive raw vegetable platter that you see on the photo I used
    • cucumber
    • sweet pepper
    • avocado
    • radishes
    • tomatoes
    • green onions
    • purple onions
    • carrots
    • kohlrabi
    • purple micro-greens
    • hemp seeds
    • physalis berries

    You may want add lettuce or kale leaves, beets, strawberries, nuts, seeds, or sprouts. Be creative. Whatever you decide to use, make sure that you are using colorful ingredients. This is not for the aesthetics only. By eating the whole rainbow spectrum of fruits and vegetables you are providing the body with a wider range of phytonutrients.

    You can serve this platter as an appetizer or a side dish. Cut, slice, chop, grate, or spiralize the ingredients. Arrange them on the platter and serve with a simple salad dressing or a dip. Enjoy in good company!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2016

             



    Tuesday, March 8, 2016

    Delicious Shiso and Pistachio Pesto Recipe

    Most people in the Western hemisphere know shiso as a garnish for sushi and sashimi platters, but these delicious green leaves are so much more than a decoration. They can be added to salads and smoothies, or turned into delicious pesto.


    Ingredients: 
    • 1 cup shiso leaves, packed
    • 1/2 cup pistachio nuts
    • 1 garlic clove 
    • juice of 2 green yuzu (use lime or lemon if you cannot get yuzu)
    • 1/3 cup virgin olive oil 
    • pinch freshly ground Sansho (Japanese pepper)
    • pinch Celtic sea salt


    Method: 
    • Place shiso leaves, pistachios and garlic clove in the bowl of a food processor and blend until almost smooth. 
    • Add all remaining ingredients and blend again. Adjust the taste to your personal liking and serve with raw zucchini, cucumber, or daikon (white radish) pasta. Enjoy in good company!


    Tip: You can change the taste of this pesto completely by replacing garlic with young ginger. Or add thinly sliced green onions and a dash of tamari for a more Japanese twist. 


    Ingredients in this recipe is somewhat exotic, but can be obtained in Asian (Japanese) grocery stores and supermarkets, and online.

    In radiant health - passionately raw - Dominique 

    Dominique Allmon©2016

             

    Tuesday, March 1, 2016

    Lemon and Fresh Mint Vinaigrette

    Officially, spring has not yet began, but the weather is so nice over here in Roswell that it almost feels like summer on most days. I am aware that in some parts of Northern America and Europe it is still fairly cold and people may rather want to enjoy something warming and spicy, but this is also a good time to make a large salad with a dressing that is reminiscent of much warmer days and places we would rather be right now.


    Ingredients:
    • 1/3 cup lemon juice
    • 1/3 cup fresh mint, chopped
    • 1/3 virgin olive oil
    • 1 large garlic clove,
    • pinch Celtic sea salt
    • 1/3 tsp freshly ground pepper

    Method:
    • Toss all the ingredients into a bowl of a food processor or a blender and process until velvety smooth. 
    • Adjust the taste to your personal liking and serve on a robust salad. Enjoy in good company!


    Tip: You can use variety of winter lettuce, kale or cabbage. I used kale, radicchio, endive, sprouted seeds, and spiralized cucumbers. This refreshing salad dressing harmonizes very well with winter greens. You may also want to try it using Meyer lemon. Give it a try.

    In radiant health - passionately raw - Dominique


    Dominique Allmon@2016

             

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