Friday, May 24, 2013

Deep Purple! - A Smoothie Recipe That Will Make the Buddha Smile

Spring is such a wonderful time of the year as it wakes up the nature from a long winter sleep. The beauty of flowering orchards is beyond any description and has to be experienced. 

It occurred to me that a contemplation on the light greens and the light pinks that surround us in early spring may help us activate the heart chakra. The darker hues of lilac that are in bloom in May, on the other hand, can help us open the crown chakra. And the divine scent may take even the most reluctant soul for an unexpected ride!

To make my kitchen Buddha smile I created a delicious purple smoothie that is not only good for the body, but also wonderful for the soul. As always, this recipe is here to inspire your own creativity. You may want to use different ingredients or the same ingredient in different proportions. Experiment and have fun with it.

  • 2 cups fresh or frozen blueberries
  • 1 cup fresh or frozen blackberries
  • 1 scoop powdered supergreens
  • 1 scoop açai powder
  • 1 scoop raw protein (optional)
  • 1 cup almond milk
  • 2-3 ice cubes if you are using fresh berries
  • Place berries in blender. Add 1/2 cup of almond milk and process until berries are crushed.
  • Add supergreens and açai. Blend again. 
  • Add protein powder and the remaining almond milk. Blend until smooth. Enjoy in good company.
In radiant health - passionately raw! - Dominique

P.S. You may want to add a sweetener of your choice. I decided not to use any. The natural sweetness of berries and the almond milk was sufficient for me.

Dominique Allmon©2013


Friday, May 17, 2013

Raw Vegan Olive Tepanade

When I think of olives I am immediately transported to the South of Europe. I think of tapas' bars in Madrid, small side walk taverns in Greece, Tuscan villages or a Provencal farmers' markets. Olive might be the most uninspiring fruit to some people who decide to drawn it in their martinis, but for me it is full of Mediterranean chic. It evokes memories of unforgettable sun-soaked Summer vacations and inspires culinary creativity.

  • 1 cup mixed olives (pick those that were marinaded in herbs, but not pasteurized)
  • 3 garlic cloves
  • 1 tsp capers (optional)
  • 1/2 tsp dried organic herbs: thyme, rosemary, oregano
  • kosher salt
  • freshly ground black pepper
  • 1-2 Tbsp virgin olive oil

  • If your olives still have pits, remove them with a pit remover.
  • Place olives in a food processor. Add garlic clove and capers. Process for a few seconds. 
  • Add herbs, salt and pepper. Process again. 
  • Transfer the olive paste into a bowl. Add olive oil. Mix well. You should receive a wonderfully creamy and fragrant tepanade. 
  • Serve on raw herbed crackers, with raw milk goat cheese or as a dip. Enjoy in good company!

In radiant health - passionately raw - Dominique

Upper image source here

Thursday, May 9, 2013

Banana Lemongrass Coconut Smoothie

Your food should be your medicine. If you practice raw lifestyle you know that this definitely is true. The benefits of nutrition rich in vitamins, minerals, enzymes and other vital nutrients cannot be underestimated. Some foods seem to be more powerful healers than others. We call them "superfoods." 

One such food is the Cymbopogon citratus or the lemongrass. The plant originated probably in Southern India and is also growing in South East Asia, especially Thailand, Vietnam, and Cambodia where it has been used for ages as food and as medicine.

Lemongrass contains many active compounds that are known for their antioxidant qualities. The  undoubtedly most important chemical component in lemongrass is citral which has strong anti-microbial and anti-fungal properties. Citral helps inhibit microbial and bacterial growth in the body, both inside and out. This makes the herb a perfect solution for people with candida or those who suffer from bacterial infections in the intestines, stomach, urinary tract and the respiratory system.

Lemongrass is rich in vitamins, especially the folic acid, B1, B5 and B6, A and  C. It also contains high levels of potassium, zinc, calcium, iron, manganese, copper, and magnesium.

The herb has many uses:
  • it helps relieve cough and sore throat
  • it helps lower fever
  • it improves digestion and helps detoxify the body
  • it increases urine flow and detoxifies the kidneys
  • it helps improve the liver function
  • it helps lower the blood lipids
  • it helps improve blood circulation
  • it has a calming effect and helps with anxiety
  • it helps reduce stress and improves the quality of sleep

Lemongrass can be used internally in form of tea or as a spice/herb in food; and externally in aromatherapy. Its essential oil helps restore and revitalize the whole body. It may be used to relieve headaches, nervous exhaustion and stress-related conditions such as anxiety and insomnia.

If you have the chance, buy fresh lemongrass stalks. Use as often as you can to improve overall health.

  • 2 ripe bananas
  • 3-4 lemon grass stalks
  • freshly squeezed juice of 1 lime
  • 1 1/2 cup coconut milk
  • pinch turmeric
  • 1 Tbsp raw honey or a few drops of liquid stevia if you are a strict vegan

  • Peel the bananas and cut them into manageable chunks. Place in blender.
  • Remove the outer hard layers from the lemon grass stalks and use the slightly softer core. Cut the lemon grass into thin slices. Place in blender.
  • Add the lime juice.
  • Pour the coconut milk into blender and process on a high speed until smooth.
  • Add honey and blend again. Pour into tall glasses and enjoy in good company.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013


Saturday, May 4, 2013

Spring Salad with Raw Milk Cottage Cheese

This is such a wonderfully simple recipe! My mother used to make a similar one as soon as she harvested her first spring onions, radishes and cucumbers of the season. I modified it over the years by adding bell peppers, garlic, cilantro and Indian spices. Back then you could buy raw milk cottage cheese everywhere. Today you will probably have to make your own.

Spring salad in the making

  • 1 cup raw milk cottage cheese
  • 6 radishes
  • 1/2 English cucumber
  • 1 red bell pepper
  • 1 clove garlic, minced
  • 2 spring onions
  • few sprigs fresh cilantro
  • 1 tsp ground Indian curry spice 
  • pinch hot chili
  • pinch Kosher salt
  • 1/4 cup virgin olive oil
  • 1/4 cup raw milk probiotic yogurt - optional, for a creamier texture 

Ready! On a sprouted raw Essene bread

  • Chop radishes, cucumber, and bell pepper into small cubes and place into a large mixing bowl.
  • Add minced garlic.
  • Chop cilantro and spring onions. Mix with the vegetables.
  • Add cottage cheese and carefully mix with everything in the bowl.
  • Add olive oil and spices. Mix again. Adjust the amount of spices to your personal liking. If your salad appears to be too dry, add a little raw milk yogurt. 
  • Serve alone in small salad bowls or on thick slices of sprouted Essene bread. Enjoy in good company!

If you are a vegan you will have to skip the cottage cheese and yogurt. The salad is tasty all by itself.
    In radiant health - passionately raw - Dominique

    P.S. Some time later I will share with you the recipe for sprouted Essene bread and a few raw milk cheese recipes.


    Wednesday, May 1, 2013

    Spicy Vegan Mango Lassi

    This is not your typical mango lassi! Traditionally mango lassi is made from fresh mangoes, yoghurt, milk and sugar. I decided to skip the sugar and replace milk and yoghurt with coconut milk and coconut water. For an additional health benefit I added generous amount of Indian spices: cardamom, turmeric, and cinnamon. You may add some hot chili, cloves, vanilla or tonka bean. As always, I invite you to experiment with ingredients. If you manage to buy a very ripe fruit, you will not need any sweetener. But if you like your lassi rather sweet, choose the healthier options - raw honey or stevia. 

    • 3 ripe mangoes
    • 1 cup coconut milk
    • 1 cup coconut water
    • 1/4 tsp ground cardamom
    • 1/8 tsp cinnamon
    • 1/8 tsp turmeric powder
    • 1-2 drops hot chili oil
    • pinch of pink Himalaya salt 
    • few drops of liquid stevia (optional - skip if your mangoes are sweet enough)
    • 2-3 ice cubes (optional)

    • Peel mangoes, remove the seeds and cut the fruit flesh into manageable chunks. Throw into blender.
    • Add coconut milk and coconut water. Blend until smooth.
    • Add all remaining ingredients. Blend again.
    • Pour into tall glasses and enjoy in good company.

    This is a really delicious vegan alternative to the classic mango lassi. You may want to add more coconut milk or more coconut water to suit your personal preferences. Add more spices as they have wonderful health benefits that go well beyond the gustatory sensation. To learn more about health benefits of spices read my article Add Some Spice Into Your Life and Improve Your Health

    Wishing you much passion and excitement in the kitchen - in radiant health, passionately raw - Dominique

    Dominique Allmon©2013


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