Saturday, April 22, 2017

Dominique's Earth Day Salad

Earth Day! I hope you've made good plans for today. Climate change rallies, scientists' marches, picnics, gatherings. I hope you will find enough time for a healthy meal.

Dominique Allmon©2017

There are a few occasions during the year when people decide to review their life strategies. Allow the Earth Day to be a one. 

Many people who visit this website are mostly healthy individuals, but many people end up here looking for ways to improve their eating habits. What we it is as is as important as how we eat it. Plant based nutrition is good for you, no doubt. Eating most fruits and vegetables raw is even better. You get the enzymes and vitamins that normally get destroyed by cooking. If raw food is new to you, a healthy salad is a good start. If you are a raw foodie but find yourself making too many smoothie bowls, a large salad for the 2017 Earth Day weekend may sound like a very good idea.

To get the best ingredients for my Earth Day salad visit local farmers' market, organic grocer, farm, or your own backyard garden if you have one. If you know wild herbs and weeds, go out and forage whatever edible plants you can find. Miner's lettuce, wild sorel, ground elder, purslane, and dandelions are abundant, but there is so much more. Caution! Do not pick up anything that you cannot identify as an edible weed or herb.

Dominique Allmon@2017

~ Earth Day Salad ~


for the salad
  • large bowl of mixed baby greens, and wild and garden herbs, washed
  • 1 cup edible flowers

for the dressing
  • juice of 2 large blood grapefruits (you can use Mayer's lemons if you prefer)
  • 1/4 cup virgin olive oil or cold pressed flax or hemp oil
  • Celtic sea salt and freshly ground black pepper to taste 
  • In a small bowl whisk the grapefruit vinaigrette. Adjust the taste to your personal liking. 
  • Pour dressing over the greens and mix gently. Add edible flowers and mix again. Serve right away and enjoy in good company!

Dominique Allmon©2017

The philosophy behind this salad is very simple. It's Earth Day and you've got to "taste" the nature at it best. This beautiful and tasty salad is my homage to planet Earth. Freshest greens, herbs and flowers, and a simple, clean salad dressing is all you need here. You can add other ingredients, but I wouldn't. I love the way this salad looks, and I love the green taste. Sometimes the simplest things are the most sophisticated. 

Wishing everybody a very happy Earth Day 2017
- in radiant health, passionately raw - Dominique

Dominique Allmon©2017

Tuesday, April 4, 2017

Raw Vegan Kohlrabi Pappardelle Pasta With Purslane Pesto

One of the biggest joys of Spring is the abundance of fresh, locally grown produce. The euphoria of a raw foodie visiting a local farmers market cannot be described. It has to be experienced. And if you are like me, you always end up buying more than you can eat right away. 

Since freshness is absolutely vital in raw food cuisine, preserving, freezing, and juicing might be a good idea if you do not want to waste anything. Best thing to do when you've bought too many herbs is to turn the bounty into a delicious pesto. I bought too much purslane (Portulaca oleracea), hence this recipe. I made enormous salad and used the other half to make this delicious vegan pesto.


for the pasta
  • 2 medium large kohlrabi
for the pesto
  • 1 cup purslane, packed
  • 1/4 cup raw pistachio nuts
  • 2 large cloves young garlic
  • juice of 1 medium large lemon
  • 1/4 cup virgin olive oil
  • 1/3 tsp Celtic sea salt
for the garnish
  • 1 small purple onion, minced

  • Wash and peel the kohlrabi. Using vegetable peeler or a mandolin make large, flat pappardelle-like noodles. Place the noodles in a bowl, add pinch of Celtic salt and toss gently. Set aside. 
  • In a food processor pulse blend all the pesto ingredients. Do not over process. 
  • Transfer pesto to a bowl with kohlrabi pasta and mix gently. Garnish with finely chopped purple onion and serve right away. Enjoy in good company!
Tip: This rather delicate dish is a wonderful companion to spicy vegan (cooked or raw) burgers. Serve it instead of a salad.

Common purslane is an edible weed that can be cultivated or foraged, and used just like spinach or corn salad (Valerianella locusta). It can be eaten raw, stir fried, or added to soups. Purslane contains more Omega-3 fatty acid (especially the alpha-linolenic acid) than any other leafy vegetable. It is also rich in Vitamins A, B- complex, C, and E; beta carotenoids; and minerals such as calcium, iron, magnesium, and potassium.Raw purslane has a very high content of oxalate, a compound that is associated with the formation of kidney stones. If you have problems with your kidneys you should not eat raw purslane. Cooking reduces the oxalate content.

Kohlrabi is often underestimated by raw foodies because it does not fit nicely into the rainbow pattern on a platter. This is rather unfortunate because its white flesh is not only delicious, but also nutritious. It contains Vitamins A, B-complex, C, and K; fiber; minerals such as calcium, copper, iron, manganese, and potassium; and sulfur compounds called glucosinolates that may have anti-cancer, anti-fungal, anti-parasitic, and antibacterial properties.

I added purple onion to this beautiful dish. Not just because I needed some contrast here. Purple onion contains powerful antioxidant and anti-inflammatory compound quercetin. It is an allergy season and quercetin calms immune cells, thus preventing or reducing the release of histamines. If you suffer from seasonal allergies, you should add more quercetin containing foods or take quercetin supplements.

As you see, this simple, but delicious dish is also incredibly good for you! Make it often.

In radiant health - passionately raw - Dominique

Dominique Allmon@2017

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

Wednesday, March 15, 2017

"Shamrock" Green Vegan Dip For St. Patrick's Day

You do not have to be Irish to have a lot of fun on St. Patrick's Day. If you have ever visited Chicago on this Irish holiday, you could not possibly miss the prevalent green color that spills, literally, into the Chicago River. This annual ritual is enjoyed by Chicagoans and visitors alike. And just like the Chicago River, your wardrobe and your menu should magically turn shamrock green as well. 

To celebrate Paddy's Day this year I created a very simple and easy to make green dip that is served with the appetizer crudites. To really enjoy it, I suggest that you made individual portions for each guest and served the raw veggies on a large platter placed in the middle of the table. To make the dip you should use at least one avocado per person. The recipe below serves four.

  • 4 ripe avocados
  • 1 cup roughly chopped green herbs (I used flat Italian parsley, basil, mint, and wild garlic)
  • 4 large garlic cloves
  • 1 small jalapeno pepper, seeds removed
  • juice of 1 large lemon
  • 2 Tbsp virgin olive oil
  • 1/2 tsp Celtic sea salt
  • freshly ground pepper to taste
  • 4 green bell peppers, tops cut off, seeds removed

  • In a blender or a food processor whiz all ingredients until you get a rather thick, but creamy consistency. Do not over process. If the dip is too flowing, add another avocado. If it is too thick, add some more lemon juice. Depending on the kitchen tool you are using, you may want to blend the herbs, garlic, jalapeno, and lemon juice first, till the herbs are well chopped. Then add the avocado, oil, salt and pepper.
  • When you are satisfied with the consistency, adjust the taste to your personal liking. Portion out the dip into four prepared bell peppers and garnish with fresh mint. Place each bell pepper on individual quarter plates and serve with raw veggies. Enjoy in good company!

The magic of this recipe lies in its simplicity. The taste depends on the herbs you will use to make it. Tarragon and parsley will make it taste a little grassy, while mint and basil will add Mediterranean touch. Wild garlic is a very special her in itself. It harmonizes with other herbs and goes very well with lemon juice and garlic.  Jalapeno add a little excitement to this otherwise mild recipe. Serve this dip with broccoli florets, celery, cucumber, radishes, turnips, and young carrots.

Tip: If you make the dip thick enough it can be used as a spread on raw crackers or bread. If it is thin and flawing, you can use it as a delicious salad dressing. Experiment. it's fun!

My green outfit for St. Patrick's Day - this beautiful shamrock
t-shirt was designed by my husband James and can be
purchased here

Wishing everybody a very happy and green St. Patrick's Day - in radiant health, passionately raw - Dominique

Dominique Allmon@2017

Wednesday, March 1, 2017

Pink Lady Detox Salad by Passionately Raw!

This beautiful and tasty salad was inspired by a bunch of pink lady roses that I got on St. Valentine's Day. Pink in all it possible shades! I hope you enjoy this recipe, not simply for its health value, but also for the mixture of flavors, textures and colors. I can only hope that you don't get put off by the slightly bitter taste of radicchio. According to TCM (Traditional Chinese Medicine) the bitter taste is associated with the heart. Bitter tasting herbs have cleansing action. They remove the toxins and help reduce mucus secretions, this reducing inflammation and infections. 


for the salad
  • 1 medium large radicchio lettuce
  • 1 small beet, chopped or shredded
  • 1 small purple onion, thinly sliced
  • 6-8 radishes, thinly sliced
  • 1/2 cup raspberries
  • 1/2 cup purple micro-greens (I used purple shiso and red cabbage micro-greens)

for the dressing
  • freshly pressed juice of 1/2 pomegranate (about 1/4 cup)
  • freshly pressed juice of 1/2 lemon
  • 1/4 cup raspberries 
  • 1 Tbsp apple cider vinegar
  • 1 garlic clove
  • 1/4 cup virgin olive oil or any cold pressed oil of your choice
  • 1/2 tsp chili flakes 
  • 1/2 tsp pink Himalaya salt
  • generous amount of freshly ground black pepper

  • Break or chop the radicchio leaves into manageable pieces. You can cut it into wedges if you prefer. 
  • In a large bowl gently mix all salad ingredients. Reserve some raspberries, radish slices, and micro-greens for the garnish.
  • In a blender, whiz a dressing using all the dressing ingredients. I did not use any sweetener. The natural sugar from pomegranate and raspberries was quite satisfying. Adjust the taste to your personal liking. If it is too liquid for you add a bit more oil and a few more raspberries. Raw honey can be used for sweetening if needed.
  • Add the dressing to salad bowl and mix gently.
  • Arrange the salad on individual platters. Garnish with raspberries, radish slices and purple micro-greens and serve right away. Enjoy in good company!

For a dish to claim that it has a detoxifying properties it must have ingredients that are actually known for their detoxifying capacity. If you only used lemon juice, garlic, and apple cider to make the salad dressing, your liver would already profit from the synergistic action of the healing compounds in these ingredients. Purple onions, radicchio, radishes will help you to detoxify as well. Raspberries and pomegranate contain powerful cancer fighting compounds that help protect the DNA. Use these ingredients in different combinations as often as you can. Your body will thank you.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

*Information in this article is not meant to diagnose or cure a disease.

Saturday, February 25, 2017

Healthy Anti-Inflammatory Vegan Turmeric Salad Dressing

If you like turmeric, you will love this delicious salad dressing. Use it often, use it generously! Studies show that all the ingredients used in this recipe are good for you. The anti-inflammatory properties of turmeric, in particular, cannot be underestimated. Use it as often as you can.

I love to use fresh turmeric root in my raw food recipes. If you cannot get the fresh root, you can use powdered turmeric spice. Start with a pinch and taste your dressing. Add a little more and taste again. Turmeric can be incredibly overpowering. Unless you really like the spice proceed with caution or you would ruin the dressing.

  • 2 inch long fresh turmeric root, peeled
  • 1 yellow bell pepper, roughly chopped, seeds removed
  • 2 cloves garlic
  • 1 small hot chili pepper (about 1 tsp when chopped, use more if you prefer)
  • juice of 1 lemon
  • 1/4 cup virgin olive oil
  • 1/3 tsp pink Himalaya salt

  • Whiz all the ingredients in a blender until smooth. Adjust the taste your personal liking.
  • Pour dressing generously over mixed robust greens or use it as a deep for raw veggies. Enjoy in good company! 
In radiant health - passionately raw - Dominique

Dominique Allmon©2017

Monday, February 13, 2017

Sexy Raw Vegan Heart-Shaped Valentine's Day Beet Appetizer

A popular proverb has it that the way to a man's heart is through his stomach. On Valentine's Day this is true for everybody provided your food looks sexy and has ingredients that work on all the senses. Don't forget the ambience!

Aphrodisiacs have been used in many cultures for thousands of years and their use is fairly well documented. With an addition of some herbs and spices, any meal can be turned to a sensual experience. Raw food is not different.

There are a few simple rules to follow when you want to excite the senses. Color, shape and texture of used ingredients are as important as the spices and herbs you intend to use. If you are not well experienced with spices, start with very small amounts. You can always add more if you think a dish needs it. Use spices and herbs that harmonize and complement one another. You should create a complex gustatory and olfactory experience that is sensual and mysterious, not something that would kick your partner out of his or her socks at the first bite.

~ Heart Shaped Beet Stacks ~

  • 3 medium large beets
  • 1 cup fresh cranberries
  • 1 cup dried cranberries
  • 1/4 cup virgin olive oil 
  • 1 garlic clove
  • 1/2 tsp dried thyme
  • 5-6 fresh basil leaves
  • 1/3 tsp cayenne
  • 1/3 tsp pink Himalaya salt
  • 1/3 tsp freshly ground black pepper
  • 1 Tbsp maca powder
  • pinch cinnamon
  • pinch cardamom

  • Wash and peel the beets. Using a very sharp knife or a mandolin, cut beets into thin slices.Use the cut outs to make a juice or in a salad. Don't waste anything.
  • Using heart-shaped cookie cutter, cut out hearts out of beet slices. I used three sizes of cookie cutters to add a little more dynamic to the dish. Set the beet hearts aside. You may want to keep them covered with a slightly moist tea towel to prevent them from drying out.
  • Toss all remaining ingredients into a food processor and pulse blend until well combined. The cranberry filling should not be too thin, but must be creamy enough, or you will have a hard time in assembling the beet stacks. 
  • Adjust the taste to your personal liking. You may want to add more cayenne or more cardamom. It is up to you. The amounts I used were perfect for me. 
  • To assemble the beet stacks divide your hearts into three groups. (Using different sizes of cookie cutters helps a lot.) Place a dollop of cranberry mass (about 1 tsp) on each heart and flatten it a bit with the back of a spoon. Put another beet heart on it and add another dollop of cranberry mass. Flatten it with a back of the spoon and place another beet heart on top of it. You can make the stacks taller, I stopped at three. 
  • To garnish the beet stacks you can use a small amount of cranberry mass and edible red heart confetti. You do not need to eat them, but they look nice.
  • Arrange the ready made heart stacks on a large platter and serve as an appetizer (for up to four people) or as a main course for two. Whatever you decide, these delicious beet hearts make a wonderful part of any sensual Valentine's Day dinner. Enjoy in good company!

Wishing everybody a wonderfully sensual Valentine's Day! While you are having fun, remember to celebrate love every day! - In radiant health, passionately raw - Dominique

Dominique Allmon@2017


Saturday, January 28, 2017

8 Ingredients Raw Vegan Yu Sheng Salad Or The Prosperity Toss

Have you ever dined in a Chinese restaurant in Singapore during the Chinese New Year and wondered about the activity at the table next to yours? 

If you did you were probably amazed by a group of people sitting around the table engaged in vigorous tossing of a salad in a large bowl placed in the center of the table. This is a slightly strange picture since most of us grew up hearing that it is not good to play with your food, especially in a restaurant. But Yu Sheng salad, also known as a Prosperity Toss, is an exception. If you want to prosper in a New Year, you better toss.

Traditionally this New Year's dish includes thinly sliced raw fish. If you are an omnivore who loves raw fish you may want to try the original ancient recipe that has its origins in South China as far back in time as the Southern Song Dynasty (1127-1279). If you are a vegan, try my version of it that is just as tasty. 

Yu Sheng means raw fish, and the pronunciation sound like growing abundance (increase in abundance). This is why this salad is served around New Year.

I reduced the number of ingredients to eight. Eight is considered to be a lucky number in Chinese culture since the Chinese word for "eight" (ba) is pronounced almost like the word for "prosperity" (fa).

  • 1 daikon radish
  • 2 large carrots
  • 1 beet
  • 1 cucumber
  • 1 pink grapefruit or pomelo
  • 1 hot chili pepper, thinly sliced
  • 1/2 cup chopped raw peanuts or macadamia nuts
  • 1/2 cup Chinese plum sauce

  • Wash and peel the vegetables. Using a julienne slicer, shred the veggies into long thin strips. You can also spiralize your vegetables if you prefer. 
  • Arrange the vegetable julienne in a large round bowl. Set aside. 
  • Using a very sharp paring knife supreme the grapefruit. If you do not know how to make citrus supremes follow my tutorial. It teaches you how to supreme a lime. Just follow the steps with your grapefruit. 
  • Arrange grapefruit supremes on top of the vegetable julienne. Squeeze grapefruit juice out of the membranes that remain after supreming into the salad bowl. Do not waste anything.
  • Pour the plum sauce into a small bowl. Add sliced chili pepper.
  • Use another small bowl to serve the chopped peanuts.  
  • Place the salad bowl in the center of the table. Add chopped peanuts and the plum sauce. After the condiments had been added, exchange greetings for the New Year. Using chopsticks start tossing the salad until all ingredients are well combined. Rise the chopsticks as high as you can. Do not worry about the mess. This little "ritual" is real fun in a company of a few good friends. It allows you to symbolically toss your worries away and welcome the good fortune.
  • Once the salad is nicely mixed and everybody is merry,  serve it onto individual bowls and enjoy!

  • To decorate my salad bowl I used crushed chili pepper. I dipped my finger into the plum sauce and spread it around the rim of the bowl, then I sprinkled chili flakes on top of it making sure they stay fixed. 
  • I used very hot pepper in my recipe. The burning sensation is to symbolize the fire - one of the Five Elements that is also describing the current zodiac animal, namely the Fire Rooster.
  • My vegan Yu Sheng salad turned out really good, but you can try some variations of it. You may want to use seaweed, julienned red bell pepper, julienned yam, sesame seeds, chopped cilantro, Chinese five spices powder, ground white pepper, and pickled ginger. Instead of plum sauce you can use a dressing made out of rice vinegar, lime juice, honey and sesame seed oil. Experiment! It is fun.
  • By all means use a large, round bowl. Roundness symbolizes fullness and is more auspicious for the New Year. Large bowl also makes the tossing easier and prevents a big mess on the table.


Wishing everybody a very happy, healthy and prosperous Year of the Fire Rooster - in radiant health, passionately raw - Dominique

Dominique Allmon©2017


Sunday, January 22, 2017

Tropical Winter Smoothie

And what happens when your blender breaks down...

For quite some time I was thinking about replacing my "old" blender with something more powerful like Vitamix or Blendetec blender, but resisted the purchase for at least two reasons: I am an old fashion raw foodie who prefers a crunchy salad to a smoothie, and I do not like plastic and most expensive blenders have a plastic jar. Many of my recipes can be made without a blender, so why bother?

Now, that the inevitable happened and my blender broke before I could properly blend this smoothie, I have no choice, but to simply go shopping. I still have not made up my mind what product to buy, but I promise to keep you posted when a new product arrives at my door.

Use as many fresh ingredients as you can, but frozen fruit is OK as well. Modern technology makes it possible to preserve the vitamin content in frozen fruits and vegetables. The only thing that you cannot control is the ripeness of the ingredients. 

  • 1-2 fresh, very ripe mangoes
  • 1 small papaya
  • 1 very ripe pineapple
  • 2 bananas
  • juice of 1 large lemon
  • 2 cups coconut water (I used water straight from a fresh Philippine coconut)
  • 2 Tbsp raw honey (for the immune system support)
  • 1 tsp baobab powder (rich in Vitamin C)
  • 1/3 cup green superfoods powder 
  • pinch Celtic sea salt
  • 1 cup fresh greens, chopped (I used greens from organic radishes, you can use kale, spinach, or chard)

  • Blend all the fruits, lemon juice and coconut water. When you use very ripe fruits you do not have to add any sugar to make your smoothie sweet.
  • Add all the remaining ingredients and blend until smooth. (This is where my blender broke and left my radish greens only partially blended.)
  • Adjust the taste to your personal liking and whiz again.
  • Pour into glasses and enjoy in good company!

Tip: I am aware that many vegans do not eat honey. Unfortunately, there is nothing in nature like the raw honey to support your immune system. The healing properties of honey were known in Ancient Egypt and Ancient China. If you decide to use honey in your recipes, purchase organic raw honey from responsible apiaries. Such honey is very expensive, but you can be sure that it was produced as ethically as possible. 

In radiant health - passionately raw - Dominique

Dominique Allmony@2017

Monday, January 2, 2017

Immune System Boosting Salad Dressing Recipe

I sincerely hope that everybody had a good start into a New Year. Like many of my readers I wish to stay healthy and plan to do everything possible to enjoy my good health for as long as I can. 

Strong immune system is one of the most important factors in good health and there are many ways to boost it. If you asked me, nutrition is one of the most pleasant ones.

By simply consuming foods that are known for their anti-bacterial and anti-viral action, you can increase your resistance to seasonal infections such as common cold or flu, for instance.

In my immune system boosting recipe I used 
  • Cranberries - these crimson red berries are well known for their anti-bacterial action in the urinary tract, but now scientists agree that unique compounds in cranberries may benefit entire body, including the immune system;
  • Ginger - balances the immune system and restores its proper function. Well researched compounds in ginger have the potential to activate the T-cells of our immune system. T-cells are capable of destroying cells infected by viruses. They can even destroy tumor cells in the body.
  • Garlic - has been used for thousands of years to cure various ailments and diseases. Studies show that people who consume garlic have fewer colds and also recover faster from cold or flu-like symptoms.
  • Chili pepper - contains vitamin C which the body uses to produce the germs-fighting white blood cells. A compound in chili known as capsaicin reduces inflammation, helps clear congestion and may prevent sinus infections.
  • Oranges - are not only rich in cold-fighting, immune system supporting vitamin C, they contain bio-flavonoids, vitamin A, and fiber - that prevent inflammation and help strengthen the immune system. 

~ Immune System Boosting Salad Dressing ~

  • 1/4 cup fresh cranberries
  • 1 inch fresh ginger root
  • 1 large garlic clove
  • 1 small hot chili pepper
  • 1/4 cup virgin olive oil
  • juice of 1 large navel orange
  • 1/3 tsp pink Himalaya salt
  • freshly ground black pepper

  • Toss all the ingredients into a blender and process until velvety smooth. Adjust the taste to your personal liking and serve with robust winter greens, winter roots salads, or as a deep. Enjoy in good company!

Tips: I did not use any sweetener in this dressing and made it vegan. The orange I used was sweet enough. It blended well with all the other ingredients without overshadowing them. If you love raw honey you can add some to this recipe, but I would not use any other sweetener since sugar suppresses the effectiveness of some types of immune cells (mostly phagocytes). Honey is known for its immune system supporting qualities and is good for you.

In radiant health - passionately raw - Dominique

Dominique Allmon@2017

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

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