Monday, December 30, 2013

Hawaiian Dream Coconut Smoothie

End of the year! I guess it is about time to warm up your heart with this delicious tropical phantasy. I am sure this smoothie will be a surprise addition to your New Year's Eve party menu.

Use fresh fruit if you can, but if fresh ingredients are unavailable, you can, of course, use the frozen ones. If the fruit is really ripe I do not add any sweetener to this recipe, but you can add some raw honey or any sweetener of your choice if you think it is necessary.

You can make an adult version of this cocktail-cum-smoothie. Simply add a shot of white rum. Remember to add rum as a last ingredient, blend for a few seconds and serve right away.

  • 2 cups chopped ripe pineapple
  • 1 cup chopped mango 
  • 2 very ripe bananas
  • 1 cup chopped young coconut flesh (if you do not have young coconut, add more coconut milk instead)
  • juice of 1 lime
  • 2 cups coconut water
  • 1 cup Thai style coconut milk
  • 5-6 ice cubes if you are using fresh fruit

  • Place all the ingredients in a high speed blender  and process until creamy and smooth.
  • Pour smoothie into cocktail glasses end enjoy in good company!

~ Wishing you a spectacular New Year's Eve party and all the Best in 2014! ~


Tuesday, December 24, 2013

Raw Carrot Coconut Muffins

I can imagine that by now most of you have already made your Christmas preparations: Christmas trees decorated; gifts wrapped; festive menus well planned. But if you are one of those people who look for last minute inspiration, here comes a simple raw recipe for a Christmas Day breakfast. 

My raw carrot coconut muffins are very easy to make and can be made day or two in advance. And the best thing is, they not only nutritious and healthy, they help you save money since the main ingredient is the carrot pulp that is left over after juicing carrots.

This simple and wholesome recipe combines health benefits of carrots, coconut oil, raw honey, lemon juice and ginger. You can indulge without guilt.

The recipe below makes five small muffins. They are very rich and I usually can eat only one. If you want to make more, simply multiply the amounts given below. 

  • 1 cup carrot pulp that is left over from juicing ( you can, of course, use grated carrots)
  • 1/3 cup coconut flour
  • 1/3 cup coconut oil (melted in warm water bath)
  • 1/3 cup raw honey (I used delicate lemon blossom honey)
  • 1/2 cup raw coconut flakes
  • 2 Tbsp freshly pressed lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground dried ginger
  • pinch pink Himalaya salt
  • 1/4 cup raw coconut flakes for garnish

  • Place all the ingredients in a food processor and mix into a firm dough using the S blade. If you do not have a food processor mix all the ingredients in a large bowl and, using a spatula or your clean hands, knead the ingredients together until the dough becomes firm and allows you to form small balls that do not fall apart.
  • Portion out 1/3 cup-size balls and roll them in coconut flakes. 
  • Place each muffin in a paper muffin cup and dust it with coconut flakes. Let it snow, let it snow, let it snow... Enjoy in good company!

may be a day of feasting, 
or of prayer, 
but always it will be 
a day of remembrance  
a day in which we think 
of everything we have ever loved.
By Augusta E. Rundel

~ Wishing a very Merry Christmas to all of you and your loved ones! ~ In radiant health - passionately raw ~ Dominique Allmon ~

Sunday, December 22, 2013

Gingerbread Smoothie and How to Make Gingerbread Spice Mix

The story of gingerbread goes back to the late 10th century AD when an Armenian monk, Gregory of Nicopolis, introduced this delicacy to France.

You can make your own gingerbread spice mix. All you need is ground spices, preferably organic, and an airtight container to store the mix. If you decide to grind the spices all by yourself, make sure that they are well ground into a velvety powder.

~ Homemade Gingerbread Spice Mix ~

  • 35 g cinnamon
  • 9 g  cloves
  • 2 g allspice
  • 2 g anis
  • 1 g nutmeg
  • 1 g mace
  • 2  g coriander seeds
  • 2 g cardamom
  • 2 g dried ginger
  • 1/2 g black pepper

  • In a large bowl mix all the ground spies together.
  • Transfer the mix into airtight container and store away from light in a in cool, dry space.

Spices do not store forever. They lose their potency and should be used as soon as possible. Gingerbread spice is a typical warming winter spice. You can add it into desserts, raw and baked, smoothies, or hot chocolate.

~ Gingerbread Smoothie ~

  • 1 1/2 cup raw almond milk 
  • 2 ripe banana, chopped
  • 1 Tbsp raw honey 
  • 1/2 Tbsp gingerbread spice 
  • pinch Celtic salt
  • 2-3 ice cubes (optional)

  • Whiz all the ingredients in a blender until smooth.
  • Pour smoothie into tall glasses and enjoy in good company.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013

Thursday, December 19, 2013

Persimmon and Pomegranate Salad

Raw food in winter can be almost as exciting as it is in summer. Although the cold season has a bit less to offer than the warmer months, the supermarkets are full of seasonal goodies that can be turned into amazingly tasty dishes, both, raw and cooked. I try to make a really good use of these ingredients. And as always, I experiment a lot.

Today I came up with a really nice fruit salad. It is very easy to prepare provided you know how to remove the seeds from a pomegranate.

There are few ways to de-seed a pomegranate. I use the water method because it is not only clean, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into quarters. Gently break the fruit apart and submerge each chunk under water. Using your fingers gently remove the arils from the membranes that are holding them in place. You will notice that the arils sink down in water and the light, white membranes float on top. Remove the floating membranes. Strain the arils using a sieve or a colander and transfer them into a clean bowl. Remove any remaining membranes. Set aside. 

  • arils of 1 pomegranate
  • 2 persimmons, cubed
  • 2 Tbsp raw honey
  • juice of 1 orange (I used organic Navel orange)
  • 1/3 tsp ground cloves 

  • In a small bowl whisk dressing using all the orange juice, honey and ground cloves. Set aside.
  • Place pomegranate arils and persimmon cubes in a large bowl. Add dressing and mix gently.
  • Cover the salad bowl and put it into refrigerator for five to ten minutes. Allow flavors to mix.
  • Serve in individual salad bowls and enjoy in good company.

In radiant health - passionately raw! - Dominique Allmon

Sunday, December 15, 2013

Festive Raw Christmas Truffles

Christmas is such a wonderful time of the year. Like no other holidays Christmas brings to mind beautiful childhood memories. My mother used to spent hours in the kitchen preparing wonderful feast that would bring the entire family together. The cold outside, the warmth of the home, the scent of freshly cooked and baked delicacies, the wonderfully decorated Christmas tree, candle lights, and Christmas carols made the celebration simply unforgettable.

Years later I try to recreate this festive atmosphere every year even if there is not much baking or cooking in my house. For this Christmas I created raw truffles that will make your eyes shine. I used edible gold leaf flakes to decorate them. If you do not want to use gold to decorate your truffles you can use lemon zest or crushed almonds. They will be just as pretty.

I did not use any alcohol, but you can make an adult version of these chocolates and add 1-2 Tbsp of rum.

The recipe below produced 21 tasty chocolates. I used food processor to make the date paste, but I made the truffle "dough" in a large bowl using a spatula, simply because this reminds me of my mother who hardly ever used kitchen aid. You can use your food processor if you prefer, but you can still make these delicious chocolates even if you do not own one. To make the date puree use a sieve and a wooden spoon. This may be a bit laborious, but not impossible.

  • 10 Medjool dates 
  • 1 1/2 cup raw almond meal
  • 1/2 cup raw cacao
  • 1/4 cup raw cacao butter
  • 1/2 tsp lemon zest
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/4 tsp Celtic salt 
  • 1/4 tsp organic vanilla extract
  • 1/4 tsp edible gold leaf flakes for decoration

  • Wash the dates and place them in a bowl of purified water. Soak over night. Save the water.
  • Blend dates in a food processor to make the date paste.  (Remember to remove the pits before processing.)
  • Melt cacao butter in a water bath. To do this place a small bowl with raw butter in a bigger bowl filled with warm water and wait till the butter turns into liquid.
  • Add the melted butter to the date paste and whiz for a few seconds.
  • Add all the remaining ingredients and process until you have a firm dough. Add the soaking water if the dough is too firm. Taste the dough. Add more spices or a sweetener of your choice if you desire.
  • Using clean hands form small truffles. I took the table spoon size of my measuring spoon to portion out the dough.
  • Once the truffles are formed, use the gold flakes to decorate them and put them in individual paper cups.
  • Put ready made truffles into fridge for about 1 hour before serving. And as always, enjoy in good company! 

In radiant health - passionately raw - Dominique

Dominique Allmon©2013


Wednesday, December 11, 2013

Cranberry Persimmon Smoothie with Pomegranate

There are two ways to celebrate winter in the kitchen - with color and with spices. You can, of course, use both in one recipe, but before you start adding spices, evaluate your ingredients. Some winter fruits are full of flavor and do not necessarily call for "enhancement."

This is how I felt about this smoothie. Cranberries, persimmons and pomegranates complement each other wonderfully in this recipe and do not need any spices. I used fresh, grade B cranberries. They were somewhat sweet and not too tart. To sweeten this smoothie I used a very ripe banana. You may want to add sweetener of your choice, but I suggest you try this smoothie just the way it is, before you add anything else to it.

As a liquid base for this wonderful smoothie I used freshly squeezed pomegranate juice. There are many ways to make the juice, some are messier than others. My preferred way is the "counter-top" method: Wash the pomegranate and roll it over and over on the counter-top until you feel the skin soften under your hands. Gently pierce the fruit with a sharp knife. Squeeze the fruit over a bowl and allow the juice to flow. When you notice that no more juice is flowing from the hole, pierce another one on the other side of the fruit. Squeeze again until no more juice is flowing. Continue the process until you are certain you squeezed all the goodness out of the fruit. This may be a bit messy so make sure that you are not wearing your Sunday best clothing.

Consider that making the pomegranate juice takes a little time  so do not plan to make this smoothie if you are in a hurry for work. Also, do not cut corners! Do not get tempted to use a ready-made pomegranate juice like POM. Freshly squeezed juice is not only raw, but also pure and sweet. If you wish to use a substitute, use coconut water or a freshly pressed orange juice, but never, never opt for a commercially produced juice, no matter how good they promise you it is going to be.

  • 1/2 cup fresh cranberries
  • 1 ripe persimmon
  • freshly squeezed juice of 1 large pomegranate (about 1 cup)
  • 1 ripe banana
  • pinch pink Himalaya salt
  • 1 tsp grape seed oil
  • 2-3 ice cubes (optional) 

  • Wash cranberries and throw them into blender.
  • Wash persimmon and cut off the top. Cut the fruit into quarters and throw into blender.
  • Peel the banana and break into manageable chunks. Throw into blender.
  • Add the pomegranate juice, salt and grape seed oil. Add ice cubes if you wish and whiz until smooth.
  • Pour into glasses and enjoy in good company!

In radiant health - passionately raw - Dominique

Sunday, December 8, 2013

How to Save Money With Juicing

I love juices, but I do not advocate long-term juicing. Juices are perfect if you need to detoxify or alkalize your body, but I do not believe that it is healthy to stay on purely liquid diet for a long time.

I schedule juice "marathons" that do not last more than one week and I do it when the seasons change and after I spent some time in places where eating raw food is neither safe nor possible.

As anyone who eats highly or mostly raw food, I invested good money in a powerful juicer. This is the first step to saving. Better juicers extract more juice from fruit and vegetable. And they last longer!

Yet no matter how strong the juicer, everyone who ever made juice at home is confronted with a painful dilemma. The leftover pulp that stays back after juicing is definitely not a fiction.

When I started making juices many years ago I did not give it much thought. I threw away the pulp and cleaned my juicer. After some time juicing became a little too expensive. I also realized that I was throwing good food away. All the unused nutrients, all the fiber. I decided to juice a bit less in order to waste less.

As my juicer was gathering dust on the kitchen counter, I was creating countless raw food recipes. It was then that some ideas popped up. I bought few pounds of organic carrots, made delicious juice and started working with the carrot pulp. I created few amazing raw recipes and also used the pulp to cook spicy carrot ginger coconut soup. I went back to juicing more often and reused as much fruit and vegetable pulp as it was only possible. And what could not be re-used went into the compost.

Over time I gathered recipes that were made purely out of the juice "refuse." To make it easier to collect the pulp I place a large, freezer-safe plastic bag into the pulp container. This not only saves some work as I do not need to clean so much, I am also able to store the pulp in the freezer if I did not have the time to work with the pulp right away. 

Five ways to re-use the vegetable pulp:
  • make raw crackers
  • make sweet or savory bread spread
  • make a soup - raw or cooked
  • add to dips, salad dressings and sauces
  • make raw seasoning
  • make raw or cooked vegan burgers

Five ways to re-use the fruit pulp:
  • make raw ice cream
  • make raw jam
  • make smoothies
  • make energy bars
  • make raw cakes and desserts
  • use in baking 

Both, fruit and vegetable pulp can be frozen and stored in the freezer for quite some time. I often make ice cubes that I use in smoothies. This is a very simple and time saving way. Before you make the ice cube remove all though parts from the fruit or vegetable pulp. You can whiz it in a food processor to make sure that it is smooth and homogenous. Add sufficient amount of coconut water and pour the mixture into ice cube trays. Freeze and keep ready for you next smoothie. Use instead of ice cubes.

I can imagine that there are many more uses of the raw fruit and vegetable pulp, but the ten ways listed above helped me save a lot of money while juicing and added a new gustatory experience.

Fruit and vegetable pulp is quite versatile. You can add herbs and spices to make the final product taste really good. Add nuts and seeds. Use blender, food processor, or the dehydrator. Experiment. It is such a fun!

And one last thing, remember to wash your juicer after each use. This will help you not only to keep your juicer clean and your juices tasty, but it will also prolong the life of your juicer. Once you have invested in a good tool you want it to last as long as possible.

In radiant health - passionately raw - Dominique

Money-saving recipes here

Creative Commons License
How to Save Money with Juicing by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Thursday, December 5, 2013

Polish Sauerkraut Salad

Sauerkraut is very popular in Eastern and Central Europe, but it is not always eaten raw. Unfortunately, cooking destroys most of the vitamin C and the probiotic bacteria. If you decide to eat it, it it raw.

Sauerkraut is not only a wonderful immune system modulator, it is also an effective "broom" for your intestines. Add it to improve your digestion, detoxify the intestines, and improve your immune function.

  • 1 cup raw sauerkraut
  • 1 Tbsp virgin olive oil
  • 2 spring onions, chopped
  • 2 medium large carrots, shredded
  • 1/2 tsp ground cumin seeds
  • 1/2 tsp whole cumin seeds
  • 4-5 allspice berries, crashed

  • Mix all the ingredient in a large bowl. Ready! Enjoy as a side dish or a main course to prevent colds and sniffles. 
Tip: Add 1-2 minced garlic cloves for additional health benefits.

    In radiant health - passionately raw - Dominique
      Also of interest: How to Prepare Your Immune System for the Winter


      Sunday, December 1, 2013

      Raw Coconut Truffles

      I have a sweet tooth and indulge in sweet treats quite often. Without guilt! But can sweets be healthy and good for you? Yes, they can. But only if they are made of wholesome ingredients.

      My coconut truffles recipe makes use of virgin coconut oil, raw honey and pink Himalaya salt. All three ingredients are considered beneficial to health and you should consider adding them to your daily recipes as often as you can.

      I do not usually add any alcohol to my raw recipes, but if you wish to make an adult version coconut truffles you can use white rum instead of the lime juice.

      This is a low-tech recipe for all raw food lovers who do not own a blender or a food processor. These tools are very useful in raw kitchen, but there are many recipes that can be executed without them. Coconut truffles is only one of such easy-to-make recipes. All you need is a large bowl, strong wooden spoon or a spatula, and measuring cups. It will take you about 10-15 minutes to make the truffle dough.

      If you have a food processor, simply put all the ingredients into a mixing vessel and process until you have a nice, thick dough that does not stick to the walls. If you are using a mixing bowl you will notice that the dough is ready when it is quite firm and does not stick to the spoon.

      The recipe below makes 18 delicious truffles.

      • 1 cup grated raw coconut
      • 1/2 cup organic coconut flour
      • 3 Tbsp virgin coconut oil
      • 1/3 cup raw honey (add more if you like your truffles really sweet)
      • 1/3 cup Thai style coconut milk
      • juice of 1/2 lime (or 3 Tbsp rum)
      • 1/2 tsp organic vanilla extract
      • 1/2 tsp pink Himalaya salt
      • 1/2 cup coconut flakes for garnish

      • Melt coconut oil in a water bath. To do this put the measured amount of coconut oil into a small bowl. Place the bowl in a larger bowl filled with hot water. The oil will liquify in 10 minutes or so.
      • If you have raw coconut, use it. Peel the brown skin off and grate it. Take enough to produce 1 cup of coconut flakes. Don't despair if you haven't got raw coconut. You can still make the truffles by using 1 cup of raw, unsweetened coconut flakes.   
      • Place the coconut flakes in a large bowl. Add salt and coconut flour. Mix well. 
      • Add a little of the melted coconut oil. Mix well. Gradually add the remaining oil. Keep mixing. 
      • Pour the coconut milk into the bowl and mix well.
      • Add honey. Mix with the other ingredients. 
      • Add lime juice and the vanilla extract and mix well to incorporate them into the now almost firm truffle dough. Make sure that all the ingredients are well mixed together. Cover the bowl with a kitchen towel and allow it to rest for 15 minutes or so.
      • Spread coconut flakes on a large platter. Keep the platter ready for the finishing touch.
      • Using clean hands form small truffles. I use a measuring spoon to portion out the dough. 1 Tbsp makes perfect truffles. 
      • Once the truffles are formed take each one and gently roll it in coconut flakes. You may have to use you hands again to bring the truffles back to shape.
      • The truffles are ready to eat, but I find that they taste better chilled. Place the ready truffles in the refrigerator and allow them to set for about 1 hour. Serve after a festive meal or anytime you feel like to. But remember to always, always indulge in good company!

      Tip: This is a winter recipe. You can turn it into a very refreshing summer recipe if you add juice of at least 1 whole lime or lemon. Add zest of 1/2 organic lime or lemon for an even more refreshing sensation.

      In radiant health - passionately raw - Dominique

      Dominique Allmon©2013


      Thursday, November 28, 2013

      Raw Abundance!

      Whatever we are waiting for - peace of mind, contentment, grace, the inner awareness of simple abundance - it will surely come to us, but only when we are ready to receive it with an open and grateful heart. - Sarah Ban Breathnach

      Happy Thanksgiving to All! Be Grateful!

      Tuesday, November 26, 2013

      Thanksgiving Beet and Pomegranate Salad

      Here comes a wonderful salad recipe that will not only add color to your dinner table, it will also keep you healthy. Beets and pomegranates are among the most beneficial foods available to us.

      I created this recipe as a part of a multi-course menu. It should be served on a medium large salad plates. However, if you have many guests and no one to help you in the kitchen, you can serve this salad in a large salad bowl with a dressing in an elegant sauce boat. I personally believe that the salad served on individual palates looks quite spectacular, but your guests will love it in a bowl as well.

      There is a lot of work so you will have to prepare it in advance. Remember to keep all the ingredients separately. Once you have everything ready it is quite easy to assemble the salad. All ingredients are measured out per person. Simply multiply the amounts by the amount of guests.


      for the salad:
      • 1 medium large beet per person
      • 1/2 cup pomegranate arils per person
      • 1/3 cup baby greens per person (best suited red baby Swiss chard, baby arugula, baby spinach)
      for the dressing:
      • for each table spoon of fresh pomegranate juice take 2 Tbsp virgin olive
      • 1 Tbsp balsamic vinegar
      • 1/4 tsp freshly grind black pepper
      • pinch Celtic salt

      • Wash and peel the beets. Chop into small cubes. Set aside.
      • Wash the pomegranates. There are few ways to de-seed a pomegranate. I use the water method because it is not only clean, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into quarters. Gently break the fruit apart and submerge each chunk under water. Using your fingers gently remove the arils from the membranes that are holding them in place. You will notice that the arils sink down in water and the light, white membranes float on top. Remove the floating membranes. Strain the arils using a sieve or a colander and transfer them into a clean bowl. Remove any remaining membranes. Set aside. If you are not quite sure how this works, watch a tutorial.
      • To make a dressing you will need fresh pomegranate juice. There are many way to make fresh pomegranate juice. I use the simplest, no-tools method, but you may want to use a citrus press or a blender if you prefer. To make the juice I wash the pomegranate and roll it on the counter top until I feel the arils inside the fruit are crushed. I use a sharp knife to pierce the fruit somewhere in the middle and squeeze it over a small bowl for as long as the juice is flowing. The fruit may break at some other spot so simply turn it around and squeeze some more. There is a little waste, but the juice you receive is pure, sweet and seedless. 
      • Whisk the dressing using the proportions I suggested: for each 2 Tbsp virgin olive oil add 1 Tbsp fresh pomegranate juice and 1 Tbsp balsamic vinegar. Add salt and pepper and whisk ingredients into a velvety vinaigrette. 
      • To assemble the salad arrange chopped beets and pomegranate arils on individual salad plates. Leave the center of the plate free for the baby salad greens. Pour the dressing short before serving. Add freshly grind black pepper and serve right away. And as always, enjoy in good company!

      In radiant health - passionately raw - Dominique Allmon

      Dominique Allmon©2013


      Saturday, November 23, 2013

      Spiced Raw Carrot and Date Jam

      I wrote before about avoiding waste in the raw kitchen. When you make juices on regular bases you know how much fruit or vegetable pulp stays back.  I love to re-use this pulp in other raw dishes. And what cannot be used is composted.

      We are about to begin the Holiday season and what could be better than a nicely spiced raw jam on a crispy raw cracker. Well, there are probably many other delicious things that come to mind, but not all of them can be made with vegetable pulp.

      A few words about the ingredients I used. As you see in the ingredient list I used argan oil. You may use flax oil if you prefer. Oil is necessary for the absorption of vitamin A and beta carotene. Without oil you would really waste your carrot pulp.

      I did not add any sugar because the dates are very sweet already. Instead, I added raw ginger and a generous dose of cinnamon to take care of the blood sugar spikes. 

      I also added pink Himalaya salt. It not only enhances the taste, but most importantly, it adds valuable minerals to the mixture.

       Spiced Raw Carrot and Date Jam

      • 1 cup carrot pulp left from juicing
      • 10 medjool dates
      • 1/2 tsp grated fresh ginger
      • 1 Tbsp gingerbread or pumpkin spice
      • 1/2 tsp pink Himalaya salt
      • 3 Tbsp virgin argan oil 

      Spiced Raw Carrot and Date Jam on Raw Cracker

      • Wash and clean the dates from any impurities. Place in the bowl and add enough purified water to cover the dates completely. Soak overnight. You can skip this step if you want to but I prefer to rehydrate the fruit I am working with. Pre-soaked dates produce a smoother paste.
      • After you removed seeds from now very plump dates, place the dates in the food processor and process until they turn into a smooth paste. You should be able to make 1 cup.
      • Add carrot pulp, argan oil, salt and spices and process for few more minutes. Taste the jam and add more spices if needed. If the jam is a bit too thick you can add a little of the soaking water. 
      • When jam has reached your preferred consistency, transfer it into small jar. Close the lead and refrigerate for about 1 hour before serving. Enjoy on raw crackers, in smoothies or in raw desserts.

      Spiced Raw Carrot and Date Jam

      Tip: This delicious jam can be used as a base for raw chocolate truffles. Add raw cacao and raw cacao butter, raw nuts or almonds, and more spices. Experiment. It really is fun!

      In radiant health - passionately raw - Dominique

      Dominique Allmon©2013


      Friday, November 22, 2013

      Immunizer - The Super Green Kale Smoothie

      Raw foodies usually consume more vitamins and immune system supporting nutrients than many people who do not eat much fruit and raw vegetables. And yet, when December is only around the corner, even the healthiest people need to take care of their immune system.

      I make smoothies all year round, but during the winter months I use more of the immune system stimulating greens, citrus, and ginger. I add warming spices and double the amount of superfoods.

      • 2 cups chopped kale, hard stems removed
      • juice of 1/2 lime
      • juice of 1/2 lemon, peeled, seeds removed
      • 1 organic apple, cored, seeded and roughly chopped (I took Granny Smith for the extra green taste)
      • 1/2 ripe banana 
      • 1 tsp grated ginger root
      • 1 Tbsp super greens
      • 1 cup coconut water
      • 1 Tbsp raw honey
      • 1/2 tsp turmeric powder
      • pinch Celtic salt

      • Throw all the ingredients into a blender and process on high speed until smooth. 
      • Taste and add more honey if necessary. 
      • Pour into tall glasses and enjoy in good company!

      In radiant health - passionately raw - Dominique

      Dominique Allmon©2013


      Wednesday, November 20, 2013

      Raw Cacao Goji Berry Smoothie

      This smoothie combines the amazing health benefits of two superfoods - raw cacao and the goji berries. Both superfoods are delicious and very good for you. Raw cacao is rich in antioxidant flavonoids, magnesium and sulfur. Goji berries have a very high content of vitamin C, vitamin E, some B vitamins, calcium and magnesium and, most importantly, are an amazing source of the antioxidants beta carotene and zeaxanthin.

      • 1/4 cup dried goji berries
      • 1/3 cup raw cacao powder
      • 1 cup nut milk of your choice 
      • pinch pink Himalaya salt
      • 1 tsp raw honey
      • 1 tsp flax seed oil
      • 2-3 ice cubes (optional)

      • Clean and wash the goji berries. Add 1/4 cup purified or spring water and soak them for about 1 hour. They will turn nice and plump.
      • Blend all the ingredients in a high speed blender. Add ice if you like to and blend until smooth.
      • Pour smoothie into glasses and decorate with dried goji berries. Indulge in good company!

      Tip: To really profit from health benefits of goji berries make sure that you are buying the real product. Not all products that are sold today as goji berries are the real Lycium barbarum berries.

      In radiant health - passionately raw - Dominique

       Dominique Allmon©2013

      Also of interest: Improve Your health with Goji Berries

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


      Sunday, November 17, 2013

      Raw Rutabaga Noodles with Pumpkin Seed Pesto

      Strange thing, rutabaga. It is a root vegetable that is the result of natural cross between turnip and  cabbage. In the 17th century rutabaga grew wild in Sweden, but later spread to other parts of Europe where it was cultivated.


      Rutabaga, also known as swede or the Swedish turnip, is an autumn vegetable. It ripens well in cold weather. Like many other root vegetable rutabaga is rich in minerals, especially calcium, magnesium and phosphorus; as well as fiber. Rutabaga is also an excellent source vitamin C. This is something to consider during the cold season. Rutabaga also contains beta-carotene and and vitamin B6.

      Like other cruciferous vegetable rutabaga contains phytochemicals called isothiocyanates.  Isothiocyanates are sulfur-containing compounds that give the cabbage family its characteristic sharp taste. These compounds may help detox carcinogens from the body and thus, prevent some types of cancer. Isothiocyanates are best obtained from raw cruciferous vegetables.

      This recipe combines the nutty sweet taste of the pumpkin seeds with a slightly bitter taste of the rutabaga. To make the pasta you will need a spiralizer. If you are already familiar with this kitchen utensil and used it to make a zucchini pasta, you will be surprised. Rutabaga is rather tough and you will have to work a bit harder. But be careful not to break your tool.

       ~ Raw Rutabaga Noodles with Pumpkin Seed Pesto ~


      For the noodles:
      • 1 medium large rutabaga
      • 1 Tbsp lemon juice 
      • 1/2 tsp Celtic salt

      for the pesto:
      • 1 cup raw, unsalted pumpkin seeds
      • 2 Tbsp virgin olive oil
      • 1 Tbsp cold pressed pumpkin seed oil
      • 1 Tbsp lemon juice
      • 2 garlic cloves
      • 1/3 cup parsley leaves
      • Celtic salt and freshly grind black pepper to taste
      for the garnish:
      • 1/3 cup raw, unsalted pumpkin seeds
      • freshly grind black pepper

       Making of: Rutabaga noodles

      • Wash and peel the rutabaga. Cut off the ends and affix it to the spiralizer. Turn the handle until the entire root is turned into long noodles.
      • Add lemon juice and salt and mix gently. Use your clean hands, but be careful not to break the noodles. You want to have nice and long spaghetti. Lemon and salt will tenderize the rutabaga noodles just a bit and make them more palatable.
      • To make the pesto place all the pesto ingredients in a food processor and process until your pesto is creamy, but still has some crunch to it. 
      • In a large bowl mix pesto with the rutabaga pasta. Cover the bowl and place in the fridge for 15 to 20 minutes. Allow flavors to penetrate. 
      • Take the bowl out of the fridge. Portion out the pasta on individual pasta plates and garnish with raw pumpkin seeds. Add freshly grind pepper and enjoy in good company.

      In radiant health - passionately raw - Dominique

      Raw rutabaga noodles with pumpkin seed pesto

      Dominique Allmon©2013

      P.S. Rutabaga is not the easiest vegetable to digest. This may be the reason why many people prefer to it it cooked. If someone in your family does not like this raw creation you can sauté the raw "noodles" for a minute or so in is a small amount of virgin olive oil. Then add pumpkin seed pesto and pumpkin seeds and let them enjoy if they want their rutabaga cooked.


      Friday, November 15, 2013

      Raw Apricot Pralines with Cardamom

      Here is something I indulge in without any guilt whatsoever. I have a sweet tooth and love sweet treats, but I also know that sugar, especially the refined version, is really bad for health. A piece of fruit may satisfy sugar craving but is not always what I want. And smoothie or a handful of raisins will not do it for me either when I crave something special. I created these delicious pralines that can be made any time of the year, but especially when the Holidays come. They make a perfect gift for Thanksgiving or Christmas and are very easy and fun to make. If you have children, they would love to do the work for you.

      This recipe makes 34 delicious pralines. They are vegan, gluten-free, and suited for people who follow paleo diet.  No sugar added.

      • 2 cups dried, non-sulfured seedless apricots
      • 1/2 cup raw cacao
      • 2 Tbsp virgin coconut oil (melted in water bath)
      • 1 1/2 cups coconut flour (you can also use almond flour)
      • 1 Tbsp grind cardamom
      • 1/2 Tbsp cinnamon
      • 1/2 Tbsp mixed spices: allspice, nutmeg, cloves, dried ginger
      • 1/2 tsp Celtic salt
      • coconut flakes for garnish
      • raw cacao with cinnamon for garnish
      • coconut flour with cardamom for garnish
      • raw sesame seeds for garnish

      • Place washed and cleaned apricots in a medium large bowl. Add enough purified or spring water to cover the apricots set aside. Allow to macerate over night.
      • Strain apricots but do not discard the liquid. It can be added to smoothies.
      • Place apricots in a food processor and mash using the S blade. Process until you receive a smooth paste. Add melted coconut oil and mix again. To melt coconut oil fill a medium large bowl with hot water. Put the measured amount of coconut oil into a small bowl. Place the small bowl in a bowl of hot water and allow it to sit there until coconut oil turned into liquid.
      • To make the dough you can use the food processor, I prefer to do it the old way - by hand in a large bowl. I use large spatula. It is quite a fun and a good exercise, but it takes a bit of time.
      • If you decide to follow me in the exercise, transfer apricot paste into a large bowl add spices, salt, raw cacao and mix well with a wooden spoon. Gradually add coconut flour and mix well. You should be able to make a dough that is firm, but sticky enough to form small round pralines. 
      • To make the pralines portion out a chunk of dough (about 1 Tbsp) and roll it to shape between your palms. Set each praline aside. 
      • Prepare four small plates with garnish ingredients. I leave the proportions to you. Divide the amount of pralines you formed out of the dough into four groups and give them the final touch rolling them in garnish ingredients. Shape pralines back to shape if necessary. Ready!

      You can place the ready pralines in individual candy paper cups and box them or leave them on a platter for everyone to enjoy right away.

      This candy never lasts long when I am around so I have no need for refrigeration but I suggest that you keep your pralines in the fridge if you want to preserve their goodness. You probably can dehydrate them in your dehydrator on the lowest possible temperature, but this will, most probably,  alter the texture a bit. Experiment if you are brave enough. And whatever you decide to do, enjoy it!

      In radiant health - passionately raw - Dominique

      Dominique Allmon©2013


      Wednesday, November 13, 2013

      Roots - A Perfect Juice For the Cold Season

      The cold season is probably the best time to put more root vegetable on your table. As I wrote before, raw vegetable are a perfect source of complex carbohydrates and fiber. They are rich in minerals and other valuable phytonutrients.

      Root vegetable are perfectly suited for juicing. And you never get bored. You can take the same vegetables but change the proportions and you will always come up with a different juice: add more beets and ginger, or more parsnips and celery root; skip the ginger and add onion or horse radish instead; juice purple and orange carrots and add hot pepper or turmeric to spice the juice just a bit. Experiment.

      Root vegetable mix well with other vegetables and fruits, but they are fantastic all by themselves.

      • 4 large beets
      • 4 carrots carrots
      • 2 parsley roots
      • 1 parsnip
      • 1/2 celery root
      • 1 inch ginger root 
      • 1 inch turmeric root
      • 1 tsp virgin olive oil (to facilitate the absorption of carotenoids)

      • Wash and peel the roots where you find it necessary. If your beets and carrots are organic you may leave the peel on, but you definitely want to remove some of it from the celery root. 
      • Cut the beets and celery root into smaller chunks so that they fit into your juicer's "mouth."
      • Feed the juicer and process. Juice ginger and turmeric in the end. 
      • Add virgin olive oil into a juice carafe and mix well. Enjoy in good company!

      Tip: Do not discard the vegetable pulp. Instead, use it to make smoothies, bread spreads, or raw crackers.

      In radiant health - passionately raw - Dominique


      Sunday, November 10, 2013

      Raw Plum Butter

      I have never attempted to make plum butter out of fresh plums, but I love to make it with prunes. Prunes, or dried plums, are absolutely wonderful and can be used in many ways. I add them to smoothies, raw energy bars, and salads, but my favorite recipe is the nicely spiced raw plum butter.

      Like fresh plums, prunes have a very high content of two antioxidant phenols - neochlorogenic and chlorogenic acid. These compounds help prevent damage caused by free radicals, especially the damage done to fats. This is important because our cell membranes, brain cells and molecules such as cholesterol are largely composed of fats.

      Prunes are also very rich in soluble fiber that helps us lower cholesterol and balance blood sugar levels. They also contain insoluble fiber that helps prevent breast cancer in post-menopausal women and keeps us regular. Prunes can be eaten to prevent constipation and may be helpful in warding off colon cancer. Researches also found that prunes and plums have the ability to absorb iron.

      My raw plum butter recipe combines the goodness of prunes with the incredible health benefits of spices. I love to indulge in spices and probably use too much of them. Feel free to reduce the amounts in this recipe.

      • 2 cups prunes (seeds removed)
      • 1 tsp ground cardamon
      • 1/4 tsp ground cloves
      • 1/4 tsp ground dried ginger
      • 1/4 tsp allspice
      • 1/4 tsp cinnamon
      • 2 Tbsp virgin olive oil (use cold pressed flax oil if you prefer)
      • 1 tsp lemon zest from organic lemon (remember to wash the lemon before removing zest)
      • pinch Celtic salt

      • Wash the prunes and place in a medium large bowl. Pour purified water into a bowl making sure that prunes are well covered. Allow prunes to macerate over night. 
      • Next day, drain the prunes but do not discard the water. (You can use it in a smoothie or a fruit salad, or simply drink it to aid digestion.)
      • Place prunes in a food processor and whiz for a few minutes using the S blade until you receive a thick fruity mass. If you think that the butter is too thick you may add some of the soaking water, but not too much. You are not making a smoothie.
      • Add all the spices and olive oil and process for another minute or so.
      • Using a clean spoon transfer the ready plum butter into clean jar.
      • Place the jar in the fridge for about two before enjoying it on raw crackers.

      This is such an easy and quick recipe. You simply have to remember to soak the prunes the night before you decide to make this delicious plum butter. I suggest you make small batches. The butter stores in fridge for at least one week, but since it is raw it may spoil much sooner than that.

      In radiant health - passionately raw - Dominique

      Also of interest: Health Benefits of Spices

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

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