Wednesday, September 29, 2010

Not Your Grandma's Pumpkin Pie

For the Crust:
  • 2 cups pre-soaked almonds
  • 1/2 cup dates, pitted and soaked
  • 1/4 tsp cinnamon

Pulse the almonds in a food processor until evenly ground. Do not over-process or you'll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

For the Filling:
  • 2 cups pumpkin, cubed
  • meat of 1 young coconut (reserve water)
  • 1/2 C walnuts, soaked
  • 1/2 C almonds, soaked
  • 1/2 C dates, soaked
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves

Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.

Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving. Enjoy in good company!

 Recipe source here


Tuesday, September 28, 2010

Raw Food Dolma

  • 1/4 cup sun-dried tomatoes soaked until tender
  • 2 tbs fresh dill - chopped
  • 2 tbs fresh cilantro - chopped
  • 2 tbs raisins - soaked
  • 1/4 cup pine nuts soaked in water for a couple of hours
  • 1 tbs olive oil
  • pinch of sea salt
  • black pepper

Lemon-dill sauce:
  • 1/2 cup of pre-soaked cashews
  • the juice of a lemon
  • water for blending
  • dash of salt
  • fresh dill
collard greens - stems removed - to be used as a wrapping

  • Use a food processor and blend all the ingredients until you reach desired consistency. You might have to add a little water or lemon juice. 
  • Spread the filling on collard leaves and form small rolls.
  • In a food processor blend all the ingredients to make the sauce and use it as a dip for your dolma. Enjoy in good company!


Sunday, September 26, 2010

Asian Pear and Arugula Salad with Raw Nut Milk Cheese

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp chopped thyme
  • Salt and freshly ground pepper
  • 5 oz baby arugula
  • 3 Asian pears, peeled, cored, and very thinly sliced on a mandolin
  • 1/2 cup pumpkin seeds
  • 3 oz aged nut milk cheese, crumbled or cubed
  • Sea salt and freshly ground black pepper, to taste
  • In a small bowl, whisk the olive oil with the lemon juice, honey, and chopped thyme. Season the salad dressing with salt and pepper.
  • In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled aged nut milk cheese, sprinkle lightly with sea salt and pepper. Serve right away. Enjoy in good company!


    Recipe source here

    Sunday, September 19, 2010

    Sliced Raw Zucchini with Lemon, Thyme and Pink Peppercorns

    If you like zucchini you must try this!

    • 4 small zucchini, cleaned and sliced
    • the juice of 1 lemon
    • 2 tablespoons rice vinegar
    • extra virgin olive oil, to taste
    • whole sea salt, just enough to taste
    • fresh thyme leaves (cleaned), to taste
    • pink peppercorns

    • Put the sliced zucchini in a salad bowl, add the lemon juice, vinegar, olive oil, salt, thyme leaves, peppercorns and toss. 
    • Refrigerate for about 5-7 hours, stirring now and then during that time. 
    • Garnish with some extra thyme sprigs and pink peppercorns. Serve cold. Makes 2-4 servings. 

    Enjoy in good company!

    In radiant health - passionately raw - Dominique

    Recipe source here


    Saturday, September 18, 2010

    Cabbage, Asian Pear and Grape Salad with Cider Vinaigrette

    In this recipe, tart and slightly sweet cider vinegar teams up with honey and Dijon mustard to form a sprightly vinaigrette. It perfectly complements the fruitiness of the green grapes and crisp Asian pear in this fresh take on coleslaw.

    • 2 1/2 Tbs. cider vinegar
    • 2 tsp. honey
    • 1/2 tsp. Dijon mustard
    • 1/8 plus 1/4 tsp. sea salt, plus more, to taste
    • Freshly ground pepper, to taste
    • 2 1/2 Tbs. extra-virgin olive oil
    • 1/2 small head red cabbage
    • 1 large Asian pear, halved, cored and cut into thin strips
    • 2 cups seedless green grapes, halved 

    • In a small nonreactive bowl, whisk together the vinegar, honey, mustard, the 1/8 tsp. salt and a few grinds of pepper. Slowly whisk in the olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings with salt and pepper.
    • Cut the cabbage half lengthwise into 2 wedges, then cut away and discard the hard core from each wedge. Cut each wedge crosswise into thin shreds.
    • In a large bowl, gently toss together the pear, cabbage, grapes, the 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, then drizzle it over the pear-cabbage-grape mixture and toss well. Taste and adjust the seasonings with salt and pepper. Transfer the salad to a shallow bowl and serve immediately. Enjoy in good company!
    In radiant health - passionately raw - Dominique

      Adapted from Williams-Sonoma "New Flavors for Salads", by Dina Cheney (Oxmoor House, 2009).


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