Wednesday, January 29, 2014

Raw Vegan Waldorf Salad

The original Waldorf salad was created in 1893 at the New York Waldorf Astoria hotel by a man named Oscar Tschirky. Mr. Tschirky was maître d’hôtel at this famous establishment. Today nobody remembers his name, but most people have tried or at least heard of his creation.

Traditionally Waldorf salad is made of celery, apples, walnuts and mayonnaise. I adjusted this recipe to make a vegan-friendly version. But even if you decide to make it with mayonnaise, you can opt for a raw, home-made one, provided you have an access to perfectly fresh, organic eggs.

Conventionally grown celery is considered as one of the "dirtiest"vegetables. The Environmental Working Group (EWG) reported that green celery stalks are laced with as many as 64 difficult to wash-off chemicals. Keep this in mind and always buy organic or grow your own.


for the salad
  • 3-4 celery ribs
  • 1/3 cup chopped celeriac (celery root)
  • 1/3 cup chopped tart apple (I used Belle de Boskoop)
  • 1/3 -1/2 cup chopped walnuts (soaked in water overnight and dehydrated)
  • freshly ground black pepper

for the dressing
  • 1/2 cup cashew nuts (soaked in water overnight)
  • 1/4 purified water
  • 1 Tbsp raw apple cider vinegar
  • 1/3 cup virgin olive oil
  • 1/2 tsp mustard powder or 1 tsp mustard
  • 1/2 tsp Celtic salt
  • Mix all the chopped celery, apple and celeriac in a large bowl.
  • Using food processor or a blender whiz a dressing using all the cashews, water vinegar, olive oil and mustard. Add salt and taste if it needs more mustard, oil or vinegar.
  • Pour half of the dressing over the chopped ingredients and mix well. Cover the bowl and place it in the fridge for about 15 minutes.
  • Remove from fridge. Add more dressing and the freshly ground pepper. Mix well.
  • Add chopped nuts and gently mix again.
  • Serve with raw crackers or some sprouted, raw bread. Enjoy in good company on its own or as a side dish.

Tip:  You can change this simple winter salad into a summer delicacy by adding a handful of chopped, seeded grapes.

In radiant health - passionately raw - Dominique


Saturday, January 25, 2014

Golden Milk Smoothie

This is a raw variation of a classic Indian delicacy. The golden milk is usually made of cow's or goat's milk, turmeric powder, black pepper and honey and it is served hot.

I decided to make a smoothie using the classic ingredients but instead of diary I used raw almond milk and fresh turmeric (curcuma) root.

  • 1 1/2 cup raw almond milk
  • 1 thumb-size fresh turmeric  root
  • 1 ripe banana
  • 1/2 tsp powdered cardamom
  • 1/4 tsp freshly ground black pepper
  • pinch Celtic salt
  • 1-2 Tbsp raw honey
  • few saffron strings (stigmas) - optional

  • Peel turmeric root and cut it into thin slices.
  • Pour almond mild into a clean glass jar. Add sliced turmeric root, close tightly and place it in a fridge overnight. The milk should turn golden.
  • Transfer the turmeric-infused almond milk into a blender. Do not discard the root! You can use some of it to make more golden milk or use all of it in this smoothie. Add chopped banana, cardamom, black pepper and salt. Blend until smooth.
  • Add honey and blend for a few seconds.
  • Pour smoothie into glasses and garnish with saffron. Enjoy in good company!

This is nice warming recipe that will help you detoxify your body, boost you metabolism and strengthen your immune system. I did not add any ice cubes because the drink is supposed to warm you up from inside out. If you cannot find fresh turmeric you can use turmeric powder. Your smoothie will taste a bit different, but it will be delicious nevertheless.

To make this smoothie with turmeric powder mix 1 tsp of this golden spice with 1 Tbsp almond milk. Mix it well until it turns into a paste. Gradually add more almond milk and mix until the paste has fully dissolved in the liquid. Pour the milk and turmeric mixture into a blender and follow all the other steps.

If you are a vegan and do not eat honey, you can use one or two dates  or a very ripe banana to sweeten your smoothie.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Wednesday, January 22, 2014

Two Raw Carrot Salad Recipes With a Twist

With a little fantasy we can turn ordinary ingredients into something quite spectacular. Today I will share with you two recipes for a simple carrot salad. One of them was inspired by Yelena of the Cooking Melangery, the other is my own invention. These salads are very simple, but the ingredients added make them somewhat unusual.

Two Raw Carrot Salads With a Twist

~ Carrot Salad with Walnuts, Parsley and Garlic ~

  • 3 medium large carrots, shredded
  • 2-3 cloves garlic, minced
  • 1/3 cup flat parsley, chopped
  • 1/3 cup walnuts, chopped
  • 4 Tbsp virgin olive oil
  • 4 Tbsp raw milk yogurt
  • pinch Celtic salt 
  • freshly grind black pepper

  • In a small bowl whisk a dressing using olive oil, yogurt, and salt.
  • In a larger bowl mix shredded carrots and garlic. Add the dressing and mix again.
  • Add parsley and walnuts and mix well with all the other ingredients. Season with black pepper.
  • Serve with raw Essene bread or crackers and enjoy in good company!

Tip: Yelena used mayonnaise and roasted walnuts in her recipe. I decided to use olive oil and yogurt, and of course, raw walnuts. If you are a vegan you may want to use vegan macadamia nut mayonnaise or just olive oil.

~ Carrot Salad with Turmeric, Hot Pepper and Cilantro ~

  • 3 medium large carrots, shredded
  • 2 thumb size pieces of turmeric (curcuma) root, shredded
  • hot pepper, chopped
  • 1/3 cup cilantro, chopped
  • 4 Tbsp virgin flax seed oil
  • 2 Tbsp lemon juice
  • 1/4 tsp curry spice
  • pinch Celtic salt 

  • In a small bowl whisk a dressing using all the flax oil, lemon juice, curry spice and salt. Set aside.
  • Mix shredded carrots, turmeric root and hot pepper in a bowl. Add dressing. Mix well. 
  • Add chopped cilantro, mix well.
  • Serve with raw flax seed crackers and enjoy in good company!

Sometimes the simplest ingredients are the best. Use this two recipes as an inspiration to create more exciting raw carrot dishes.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Saturday, January 18, 2014

What to Do with Carambola?

Carambola (Averrhoa carambola) or star fruit is a delicious tropical, star-shaped fruit with a slightly tart flavor that tastes a bit like a green plum.

Exotic fruit platter with carambola

Carambola is native to the Malay Peninsula and is widely cultivated throughout the Southeast Asia, Pacific Islands and in China.

Carambola is rich in vitamin C and B vitamins, especially vitamin B6; minerals, especially potassium, phosphorus, iron and zinc; fiber; and polyphenolic flavonoids, especially quercetin, epicatechin and gallic acid that help the body ward off the damage caused by free radicals. 

Carambola has a rather high content of the oxalic acid. Oxalic acid interferes with the absorption of some nutrients, especially calcium and magnesium, and contributes to the formation of kidney stones. People with known kidney insufficiency or disease should not consume carambola or any oxalate rich foods, for that matter.

Carambola can be eaten on its own or in combination with other exotic fruits in fruit salads. It can be juiced, dehydrated, candied or jellied and added to dishes that require tart seasoning. 

I usually eat carambola on its own - sliced with a tiny bit of Celtic salt that brings out the taste. This is probably the simplest way to serve carambola. To prepare a platter of carambola simply wash the ripe fruit, cut off both ends and cut it into thin slices. Remove the seeds. Season with s tiny bit of Celtic salt and serve right away. 

~ Carambola Apple Celery Juice ~

  • 1 ripe carambola, cut lengthwise into half
  • 3 celery ribs
  • 1 apple, roughly chopped

  • Feed the juicer with all the ingredients, process apples at the end.
  • Pour juice into chilled glasses and enjoy in good company. 

Tip: Use green apples such a Granny Smith for a tart taste. Use ripe Golden Delicious if you prefer a sweeter juice.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Wednesday, January 15, 2014

Red Dragon Fruit Smoothie

Red dragon fruit is not very easy to find, but if you do find it at an Asian grocery store, buy as many as you can carry! They are not only tasty but also good for you.

Unlike the white dragon fruit, the red variety is not only rich in vitamins, minerals and fiber, but it contains powerful antioxidants, especially the carotenoids and anthocyanins.

The simplest way to eat the fruit is to cut it in half and scoop the flesh out. If the dragon fruit is really ripe, you can also peel it. To do this simply cut off the two ends and peel off stripes of the peel as you would if you peeled an orange.

  • 1/2 red dragon fruit, roughly chopped
  • 1 ripe banana
  • 1 cup coconut water
  • 1/2 tsp ground cloves 
  • 2-3 ice cubes (optional)

  • Put all the ingredients into a blender and process until smooth.
  • Pour smoothie into glasses and enjoy in good company!

Tip: If you are using a very ripe banana your smoothie will be sweet enough and there is no need to add sweetener of any kind. And! If your grocery store carries only the white dragon fruit, you can add a small beet to obtain the deep pink color. The taste would be a bit different, but you will still enjoy the benefits of dragon fruit and the protective power of antioxidants coming from the deep purple plant pigment of beet.

In radiant health - passionately raw - Dominique

 Dominique Allmon©2014


Sunday, January 12, 2014

Carrot, Turmeric and Sweet Potato Juice

If you like making juices you know that some fruit and vegetable combinations taste better than others. This one is meant to become a classic! It is a tasty, healthy juice with a deep orange hue. Get the ingredients and try it out!

All three vegetables have high content of cancer-fighting beta-carotene and other carotenoids and are known for their numerous health benefits. Drink this juice as often as you can to strengthen your immune system and prevent disease.

  • 6 medium large carrots
  • 2 medium large sweet potatoes
  • 2 thumb-size turmeric (curcuma) roots
  • 1 Tbsp cold pressed grape seed oil

  • Peel and wash the the vegetables.
  • Feed the juicer starting with carrots and sweet potatoes. juice the turmeric chunks at the end.
  • Add grape seed oil for a better absorption of beta-carotene and vitamin A. Mix well.
  • Pour juice into tall glasses and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Thursday, January 9, 2014

Mixed Baby Greens with Myoga and Ginger Vinaigrette

I finally was able to buy myoga! Myoga is a rare ingredient and when I find it in a store I usually buy too much of it. But no matter how much of it I buy, nothing ever goes to waste.

Myoga - flower buds of the wild Japanese ginger

Myoga is a flower bud of Japanese wild ginger which is used in Japanese and Korean cuisines. It is quite fragrant, but rather mild in taste. 

Myoga grows in the wild in Japan and the southern part of the Korean Peninsula, but it is also successfully cultivated in Australia and New Zealand.

  • large bowl of mixed baby greens
  • 4-5 wild Japanese ginger flower buds or myoga
  • 1/4 cup mild virgin olive oil or any cold pressed oil of your choice
  • 1/4 tsp dried ginger powder
  • 2 Tbsp Japanese rice vinegar
  • 1/2 organic unpasteurized soy sauce
  • 1/2 tsp raw honey
  • freshly grind black pepper

  • Place washed baby greens in a large bowl.
  • Cut myoga into thin slices just as you would cut scallions. 
  • Add chopped myoga to the salad greens and mix gently.
  • In a small bowl whisk olive oil, rice vinegar, soy sauce and honey into a velvety vinaigrette. Taste and adjust ingredients if necessary. If you do not want to use soy sauce, add Celtic salt instead. Add black pepper to taste.
  • Pour dressing over salad and mix gently. Serve right away and enjoy in good company!

Tip: You may use fresh ginger to make the dressing, but remember that the dressing should only have a slight gingery taste or it will overpower the delicate taste of the wild ginger flowers.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Monday, January 6, 2014

Mango and Turmeric Smoothie

Here comes a deliciously healthy smoothie that was inspired by my recent trip to Singapore. 

Days may be getting a little bit longer but the sun is still hiding behind a thick layers of grey, impenetrable clouds. And it is cold! On days like this I love to bring a little bit of sunshine into my kitchen. With few exotic ingredients and a cheerful music in the background all the winter darkness disappears in an instant. 

  • 2 cups chopped ripe mango (use frozen if fresh is unavailable)
  • 1 1/2 inch chunk fresh turmeric (curcuma) root, peeled and chopped (use 1/2 tsp turmeric spice if fresh turmeric root is unavailable)
  • 1 cup coconut water
  • 1/2 tsp organic vanilla extract
  • 1 Tbsp cold pressed argan oil (use flax oil if argan oil is unavailable)
  • pinch Celtic salt
  • sweetener of your choice (optional)
  • 2-3 ice cubes (optional)

  • Place all ingredients in a blender and process until smooth. Do not add ice cubes if you are using frozen mango.
  • Pour smoothie into glasses and enjoy in good company!

I did not use any sweetener, but you may add a teaspoon of mild raw honey, especially when you are using dried turmeric spice which is a bit more intense that the fresh curcuma root.

Tip: Wear gloves and protect surfaces when handling turmeric root - it stains! 

This simple but delicious smoothie combines healing properties of mango, turmeric, argan oil, Celtic salt and coconut water. Mangoes are rich in vitamins, especially vitamins A and C; inflammation fighting quercetin; and fiber.

Turmeric is a powerful anti-inflammatory agent that has been used in the Traditional Chinese Medicine and Ayurveda for thousands of years to tread variety of conditions. Latest scientific studies provide evidence that turmeric is not only effective in treating such conditions as the rheumatoid arthritis, cystic fibrosis and the inflammatory bowel disease, but also certain forms of cancer since it protects cells form the damage caused by free radicals. It also has the potential to destroy mutated cells. Turmeric supports liver function, protects the heart and helps lower cholesterol.

Argan oil is considered to be one of the healthiest oils known to us. This rarity comes form Morocco and has been used there for ages to treat skin conditions and nourish the body from inside out. Argan oil is rich in vitamin E and fatty acids. It contains rare plant sterols not found in any other vegetable oil. Plant sterols, or phytosterols, help control cholesterol levels and reduce inflammation. Argan oil helps improve digestion by increasing the concentration of pepsin in the gastric juice.

Celtic salt not only enhances the taste of used ingredients, but most importantly, is delivers valuable minerals and 84 trace elements.

Water of young coconuts is not only delicious, it balances electrolytes in the body providing perfect hydration. It also helps avert high blood pressure and balance blood sugar.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

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


Friday, January 3, 2014

Savoy Cabbage Slaw with Pomegranate and Horseradish

As you see, my pomegranate "obsession" continues into the New Year. How can I resist? Everywhere I go I see pomegranates! Now, of course, is the best time to use them since they are in season and have highest concentration of nutrients.

I found organic Savoy cabbage and horse radish in a grocery store and came up with this interesting slaw recipe.

Horse radish is a very useful addition to your raw food winter recipes. It has the capacity to fight off common cold and sore throat. It contains significant amounts of cancer-fighting glucosinolates. These compounds increase the liver's ability to detoxify carcinogens present in the body and may also suppress the growth of tumors. These same compounds are also present in Savoy cabbage.

Both, red onion and pomegranate, are rich in antioxidant compounds that will take care of free radicals in your body and prevent formation of tumors. 

Dill rounds up this salad and just like all the other ingredients is a potent ant-cancer herb. It's unique health benefits are derived from two types of healing compounds - monoterpenes that include carvone, limonene, and anethofuran; and flavonoids such as kaempferol and vicenin. Monoterpenes have demonstrated the ability to activate the enzyme (glutathione-S-transferase) that facilitates the anti-oxidant action of glutathione. The volatile oils in dill have a strong "chemoprotective" tendency and help neutralize harmful chemicals in the body, including benzopyrenes that are part of cigarette smoke, charcoal grill smoke, wood smoke, burned food, and the smoke produced by trash incinerators.


for the salad :
  • 1/2 medium large Savoy cabbage, shredded
  • 1/2 medium large red onion, chopped
  • 2 Tbsp fresh dill, chopped ( use 2 tsp dried dill if fresh dill is not available)
  • 1 Tbsp grated horse radish
  • arils of 1/2 pomegranate

for the dressing:
  • 1/3 cup cashew nuts, soaked in water over night
  • 3 Tbsp virgin olive oil (you can use fax oil if you prefer)
  • 3 Tbsp grated horseradish
  • 1 tsp dried dill
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp raw apple cider vinegar
  • 1/2 tsp unprocessed Celtic salt
  • generous amount of freshly grind black pepper 

  • Mix cabbage, onions, horse radish and dill in a large bowl. Set aside.
  • Place all the dressing ingredients in a food processor or a blender and whiz until you receive a nice creamy dressing. Taste if it needs more salt, more dill or vinegar. Adjust the ingredients and blend again.
  • Pour dressing into a salad bowl and mix gently. Cover the bowl and place it in the fridge. Allow the flavors to mingle for 15 minutes or so. 
  • Remove the bowl from the fridge. Mix the salad and check if it needs anything. Adjust the taste. 
  • Add pomegranate arils to the bowl and mix gently without crushing the arils.
  • Serve as a side dish with vegan burgers and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon ©2014

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