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.

Thursday, November 7, 2013

Raw Brussels Sprout Salad with Wasabi Vinaigrette

This is such a simple and yet, such a powerful healing recipe! All three main ingredients in this recipe will help you detoxify your body, reduce inflammation and even kill off the cancer cells. Combined together they work in synergy to protect your body from free radicals and to improve your overall health.

To enjoy this salad you can make any dressing you want, but I decided to use wasabi in order to protect my immune system. Wasabi or the Japanese horse radish is a powerful anti-viral, anti-microbial and anti-bacterial agent. 

If you want to protect yourself from infections and colds during the fall and winter months, you should use generous amounts of wasabi on your raw sushi or add it to salad dressings and dips. But to fully profit from the health benefits of wasabi you have to make sure that you are using the real thing or the Honmono no wasabi 本物のわさび.

If your Japanese grocery store does not carry the real wasabi root use real wasabi paste or the real wasabi powder, but do not opt for the inexpensive green thing that is used by almost all sushi places in the United States or elsewhere throughout the Western world. The green paste, namely, is made of horse radish, Chinese mustard vegetable and green coloring and does not have the healing potential of real wasabi root. 

  • 2 cups Brussels sprouts, washed and cut into quarters
  • 1 medium large red onion, chopped
  • 1/2 cup walnuts, soaked in water overnight, chopped
  • 1 Tbsp grated fresh wasabi root or 1/2 Tbsp real wasabi paste
  • 2 Tbsp raw apple cider vinegar
  • 1 tsp raw honey (optional)
  • 1/3 cup virgin olive oil
  • 1 tsp Celtic salt (you may take less)
  • generous amount of freshly ground black pepper

  • In a large enough bowl combine Brussels sprouts and red onion. Add salt. Mix well, set aside. 
  • In a smaller bowl whisk dressing using all the olive oil, apple cider vinegar, honey and wasabi. Taste the dressing and adjust the amounts of ingredients according to your own taste. You may want to increase the amount of wasabi for a more fiery sensation or if you feel that you are about to catch cold.
  • Pour the dressing over the salad and mix well. Add black pepper. Mix again.
  • Cover the bowl and put it into the fridge for about ten minutes. Remove from fridge, add chopped walnuts and mix again.
  • Serve in individual bowls and enjoy in good company!

In radiant health - passionately raw - Dominique


Also of interest: How to Prepare Your Immune System for the Winter 

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

Wednesday, November 6, 2013

A Plate Full Of Turnips

Autumn is such a perfect time for root vegetable. You should add as many roots  to your diet as possible. 

Root vegetable are high in complex carbohydrates and fiber. They are also very rich in minerals and other nutrients that they absorb from the soil they grown in. Remember to buy organic root veggies since they also absorb heavy metals and other chemicals.

Turnips are members of the cruciferous family. They are rich in cancer fighting phytochemicals. These nutrients help protect the body from cancer causing substances and detoxify carcinogens already present.

Turnips are rich in vitamin C, B vitamins, calcium, copper, manganese, silica and iron.

A plate full of turnips is probably the simplest way to enjoy this rather delicate vegetable. Quick and easy, and most importantly, low tech recipe that can be executed in any kitchen within minutes.

If this dish looks boring to you simply add some water cress or some micro-greens.

  • 2 medium large turnips
  • Celtic salt - best if you have a mill
  • 2 Tbsp cold pressed organic grape seed oil
  • 1 Tbsp freshly pressed grapefruit juice
  • freshly ground black pepper to taste (optional)

  • Wash and peel the turnips. The peel is rather hard to chew, so I suggest you remove it.
  • Cut turnips into very thin slices and arrange on individual plates.
  • Sprinkle turnip slices and set aside.
  • Whisk a delicate dressing using grape seed oil and grapefruit.
  • Pour dressing over the turnips. Sprinkle with freshly ground pepper. Ready! And as always, enjoy in good company.

In radiant health - passionately raw - Dominique Allmon

Also of interest: How to Prepare Your Immune System for the Winter 

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


Sunday, November 3, 2013

High C - Immune System Supporting Strawberry Smoothie

Here comes anther recipe that will help you prepare your immune system for the winter. Both, strawberries and chili peppers, are excellent sources of vitamin C. I added some raw honey for additional support of the immune system. This smoothie would not be complete without a pinch of pink Himalaya salt and the delicious and very nutritious chufa powder. 

Chufas or tiger nuts are pea-sized tubers that are cultivated in Spain and parts of North Africa. Chufas contain several essential amino acids including the immune system supporting lysine. They are also rich in minerals and fiber. They are traditionally used to help digestion and may be helpful in preventing the colon cancer.

  • 2 cup frozen strawberries 
  • 1/2 cup chufa flour (powdered tiger nuts)
  • 1 small hot chili pepper, chopped, seeds removed
  • 1 cup coconut water
  • 1 tsp raw honey
  • pinch pink Himalaya salt

  • In a blender process frozen strawberries with coconut water. Add salt and honey and blend again. 
  • Add chili pepper and blend again for a few seconds.
  • Add powdered tiger nuts and blend again until smooth. 
  • Pour into tall glasses and enjoy in good company!

P.S. If you cannot lay your hands on chufa flour you can use lucuma powder or a ripe banana instead of it.

In radiant health - passionately raw! - Dominique

Also of interest: How to Prepare Your Immune System for the Winter 

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

Dominique Allmon©2013


Friday, November 1, 2013


Raw foodies usually make healthier choices than many people, but even a very healthy person catches a cold from time to time. 

In order to stay healthy we need a strong immune system, but we must also understand that only in contact with germs we can build up our immunity. 

There are many strategies, several important nutrients and some foods that we should consider when we want to strengthen our immune system. In the Northern hemisphere the first week of November is probably the best time to begin.

Avocado is one of the best foods for the immune system. It is rich in zinc, iron, selenium, vitamin B6, folic acid, vitamin C, A and E. It is also a great source of fatty acids and glutathione. The immune system works best if the lymphoid cells have a well balanced level of glutathione. The fatty acids will help curtail inflammation that is associated with colds and flu. 

To strengthen your immune system eat as many avocados as you possibly can!

Guacamole is one of the most popular ways to eat avocado. Guacamole is quick and easy and can be eaten any time as a dip or a side dish. 

My guacamole recipe will help you stay healthy not only during the cold winter months. All the ingredients work in synergy to strengthen your immune system. Feel free to modify this recipe and adjust the amounts to your personal liking.

  • 2 ripe avocados
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1 medium large ripe tomato, chopped
  • 2 Tbsp chopped cilantro
  • 2 Tbsp freshly pressed lime juice (add more if needed)
  • 2 Tbsp virgin olive oil
  • 1/2 tsp crashed hot chili flakes
  • pinch Celtic sea salt
  • pinch cinnamon
  • pinch powdered cumin

  • Wash and cut avocados lengthwise. Remove the seeds. 
  • Dip the avocado halves in ice cold water to prevent them from turning brown.
  • Using a spoon scoop the flesh into a medium large bowl and mash it with fork or a potato masher.
  • Add all the other ingredients and mix well. 
  • Arrange the ready guacamole in a bowl on bed of crispy lettuce and enjoy it in good company with raw trotillas or flax seed crackers.

I know people who would love to try raw food, but who do not wish to invest in expensive kitchen utensils. This is a low-tech recipe that does not require any gadgets at all. Sharp knife, a fork and a cutting board should be enough to prepare this healthy dish. Give it a try!

In radiant health - passionately raw - Dominique

Also of interest: How to Prepare Your Immune System for the Winter

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