Sunday, March 30, 2014

A Really Spicy Bell Pepper Salad

I could not resist this one! A bell pepper salad with a little bit more stimulation than most people wish for. But in New Mexico we love to take things into extreme. And believe me, hardly anyone can return home from a local farmer's market without a bag of mixed chili peppers.

I decided to mix some innocently mild bell peppers with the outrageously hot chili. The result is quite amazing. A simple dressing made of virgin olive oil and lime juice seemed to be perfect here, but you can also dress this salad with a mild cumin yoghurt dressing if you want to moderate the heat sensation just a bit.

  • mixed hot peppers (Habanero, Jalapeño, Fresno, Scotch Bonnet, Rawit, Madame Jeanette, Spanish Pepper, Shakira, Poblano)
  • 3 large bell peppers (green, yellow, red)
  • 5-6 cloves of young garlic, chopped (take less if you are using old garlic)
  • 2 tsp fresh thyme, chopped (use 1/2 tsp if you are using dried thyme)
  • 1/2 cup virgin olive oil
  • 1/4 cup freshly pressed lime juice
  • Celtic sea salt and freshly grind black pepper to taste

  • Wash bell peppers and paprika, cut lengthwise, remove the seeds. Cut peppers into manageable chunks. Put everything into large mixing bowl.
  • Put on your rubber gloves and wash the hot peppers. Cut them lengthwise and remove most of the seeds. If you really like the fire sensation on your tongue, you may add some seeds  to the dressing. 
  • Cut a few thin stripes of each hot pepper and ad into the bowl. Mix well.
  • Add chopped garlic and thyme. Mix well. Set aside.
  • Whisk a simple dressing using all the olive oil and lime juice. Add salt and pepper to taste. 
  • Pour dressing over the salad, mix well and chill in the fridge for 5-10 minutes. 
  • Serve on a bed of Romaine lettuce. 

~ Creamy Cumin Dressing ~

If you are not used to or cannot tolerate hot peppers, add only very little of them into your salad and use a milder dressing. Cumin and yogurt work miracles so you may want to try this dressing first.

  • 1/2 cup home made kefir ( or raw milk yogurt if you prefer)
  • 1/3 cup olive oil
  • 2 tsp ground cumin
  • 1 Tbsp freshly pressed lime juice
  • Celtic sea salt and freshly grind black pepper to taste

  • Process all the ingredients in a food processor or a blender until smooth. Pour over your salad and enjoy in good company!
Tip: If you are a vegan or have no access to raw milk yoghurt, make the salad dressing using cashew nuts, purified water, olive oil, lime juice and cumin. Add salt and pepper to taste. Make the dressing a bit thicker and you will have a wonderful dip.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

To learn more about chili peppers please click here


Tuesday, March 25, 2014

Cardamom Banana Smoothie

If you follow this blog you might still remember my orange compote recipe. I used cardamom infused water to marinade the oranges. The scent of cardamom was so intense that I decided to add the still moist pods into my freshly made cashew nut milk. I kept the jar in the fridge for more than ten hours and made an incredibly delicious smoothie the next morning. I used very ripe bananas and did not have to add any sweetener.

  • 3 ripe bananas 
  • 1 1/2 cups raw nut milk of your choice
  • 1 Tbsp cardamom pods (use more if you like cardamom)
  • pinch Celtic sea salt
  • 2-3 ice cubes

  • Using mortar and pestle crash the cardamom pods just a bit. Do not turn them into a power.
  • Put crashed cardamom pods into a medium large mason jar. Pour raw nut milk and cover the jar with a lid. Place the jar in the fridge and allow it to soak up the cardamom essence overnight. 
  • Peel the bananas. If necessary chop them into manageable chunks.
  • Pour the cardamom infused nut milk into a blender. And bananas, slat and ice cubes and whiz on a high speed until smooth.
  • Pour into glasses and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Sunday, March 23, 2014

Celebration of Spring Salad

No matter where they live and what season it is, people on raw food tend to eat more fruits and vegetables than anyone else. If you are not yet a raw food enthusiast I can only encourage you to start  introducing raw salads and freshly made juices to your daily routine. The vitality that comes with this minor change in diet cannot be described. You have to experience it all by yourself. Spring is a perfect time to begin. So why not start with a lovely salad?

A visit to a farmers market confirms that winter is over. The variety of locally grown, organic produce increases every week. There is so much out there to inspire you to create a new raw dish or juice every day. Go out, get the veggies and start creating!

~ Celebration of Spring Salad ~

for the salad
  • mixed young lettuces and baby leaves
  • young radishes, English cucumber, kohlrabi, fennel, leak, spring onions, tomatoes
  • fresh herbs (cilantro, dill, parsley, chives, lemon balm, basil, mint)

for the dressing
  • 1/3 cup mixed fresh garden herbs (add more if you prefer)
  • 2 clove  young garlic (take 1 clove if you are using old garlic)
  • 1/3 cup virgin olive oil
  • juice and zest of 1 organic lime
  • 1 Tbsp raw organic apple cider vinegar
  • 1/3 cup home-made kefir or raw milk yogurt
  • Celtic sea salt to taste

  • Wash and clean the lettuces and baby leaves. Arrange in a large bowl.
  • Wash and clean the herbs. Pull the leaves off the twigs and add to the salad bowl. (Do not discard the twigs. You can add them to the dressing if you have a strong blender that will puree them.)
  • Wash the add-ons and cut them into slices or cubes. Add to the salad bowl and mix gently.
  • Make the salad dressing using a blender or a food processor. Taste and adjust the taste to your personal liking.
  • Pour dressing over the salad, mix gently and serve right away. Enjoy in good company!

I used home-made kefir to make this delicious dressing. In April I will post a tutorial so you can learn how to make this wholesome milk drink. If you are a vegan or allergic to milk products you can make this dressing using raw cashew nut butter. You simply have to adjust the amounts to make your dressing as creamy as possible. Experiment.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Saturday, March 22, 2014

Raw Kohlrabi Pasta with Lemon Balm Pesto

You know it's Spring when new organic produces starts to appear at your favorite farmer's market: strawberries, Boston lettuce, radishes, kohlrabi, chives... The weather might still be a bit capricious and we cannot make up our minds whether to put our winter jackets away or keep them ready for an unexpected day of snow. But one thing is certain. We can bring more life into our kitchens as new crops are being harvested daily. Look around and make a good use of your local, organically grown produce. 

Young Organic Kohlrabi

I found some wonderful kohlrabi and decided to make raw pasta out of it. I wanted the dish to taste like spring and chosen lemon balm for the pesto sauce. The result surpassed my expectations. Really!


for the pasta:
  • 2 medium large kohlrabi
  • 2 Tbsp freshly pressed lime juice
  • 2 Tbsp virgin olive oil

Lemon Balm Pesto

for the pesto:
  • 1 cup fresh lemon balm
  • 2 cloves of young garlic or 1 clove old garlic
  • 1/2 cup pine nuts
  • 1/4 cup olive oil (add more if necessary) 
  • juice of 1-2 limes (depending on how juicy they are)
  • 1/4 tsp Celtic sea salt

  • Wash and peel the kohlrabi. Make noodles using spiralizer or a vegetable peeler.
  • Mix lime juice and olive oil and pour the mixture into a bowl with kohlrabi noodles. Mix gently and allow to tenderize while you are making the pesto. 
  • Make pesto using food processor or mortar and pestle. Adjust the amounts of olive oil and lime juice to make pesto that is a bit more liquid, like a salad dressing rather than a thick pasta sauce.  
  • Add pesto to noodles and mix well. 
  • Portion out and enjoy in good company!

Spiralized Kohlrabi

  • Wash and peel the kohlrabi. Make noodles using spiralizer or a vegetable peeler.
  • Mix lime juice and olive oil and pour the mixture into a bowl with kohlrabi noodles. Mix gently and allow to tenderize while you are making the pesto. 
  • Make pesto using food processor or mortar and pestle. Adjust the amounts of olive oil and lime juice to make pesto that is a bit more liquid, like a salad dressing rather than a thick pasta sauce.  
  • Add pesto to noodles and mix well. 
  • Portion out, add freshly ground black pepper and enjoy in good company! 

Kohlrabi Pasta with Lemon Balm Pesto

The dish is ready and wonderful all by itself but I decided that my fun in the kitchen did not have to end there. I bought many other things at the farmer's market and I could add them to this pasta.

Fresh From the Farmer's Market

Add whatever you can to transform this simple pasta into a colorful dish, but make sure that your pasta retains the light, Spring-like character. I added orange and red cherry tomatoes, snow peas and chopped spring onions.

 Delicious Early Spring Treat: A Raw Kohlrabi Pasta with Lemon Balm Pesto, 
Cherry Tomatoes, Snow Peas and Spring Onions

Dominique Allmon©2014


Thursday, March 20, 2014

Sakura - Raw Cacao Cherry Truffles

Have you ever traveled to Japan to watch the cherry blossom trees in full bloom? The vistas are beyond spectacular and there is not a single soul in Japan that remains untouched by the beauty of the blossoming cherry trees.

Wherever you go in Japan you will find beautiful confections celebrating cherry blossoms. My memories of countless wagashi (Japanese sweets) that were too beautiful to eat, inspired my to create my raw, divinely delicious Sakura truffles.

  • 1 cup dried cherries (I used tart cherries) 
  • 10 Medjool dates
  • 1 1/2 cup raw cacao
  • 1 -1 1/2 cup almond meal
  • 1/4 cup melted coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp pink Himalaya salt
  • organic cherry blossoms for garnish (optional)

  • Rinse dried cherries and dates and soak them in separate bowls in purified water over night.
  • Drain the fruits, but do not discard the soaking water. Instead use it later as a base for a smoothie. Remove pits from cherries and dates and throw them into a food processor. Blend with an S blade into a smooth paste. 
  • To make the truffle dough change the blade or transfer the sweet fruit puree into a large bowl to work with a spatula. I love to knead the dough manually as this allows me to "feel" and adjust the amounts of ingredients until I get the desired consistency. Whatever method you choose, add all the remaining ingredients and process until the dough is perfect. It should feel in your fingers like silly putty. Add more melted coconut oil if it is too brittle. Add more almond meal if it is too moist. Once the dough is ready allow it to rest for about 10-15 minutes.
  • To form the truffles scoop out 1 Tbsp of dough with a measuring spoon and roll the dough with your palms into perfectly round truffles. You should be able to make about 25 delicious treats.
  • Place each truffle in a paper cup and decorate it with cherry petals. Make sure that they do not come from trees that have been treated with chemicals. 
  • Chill truffles in the fridge for at least 3 hours before serving.
  • Enjoy in best company!  

Tip: The aroma of these truffles unfolds gradually. They taste even better the next day. Keep them refrigerated.

Make these truffles as often as you can get hold of the raw ingredients. Cherries, especially the tart ones, and raw cacao are considered to be potent antioxidants. You are not only enjoying a fantastic sweet treat, you are doing something very good for your body.

Wishing everyone a happy first day of Spring - In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

    To learn more about Sakura please click here


    Tuesday, March 18, 2014

    Raspberries and Papaya

    Time flies! Only few days ago I was walking dawn the Copacabana beach. Believe it or not, I already missed my short vacation. But no matter where I am one thing stays unchanged - my love for the exotic produce that makes each vacation in the tropics so unforgettable.

    Here are two recipes for you to try. If you recently recovered from a very cold winter this might be exactly what you need.

    ~ Papaya Boat with Raspberries ~

    • ripe papaya
    • 2 cups fresh raspberries
    • juice of 1 lime

    • Wash and cut the papaya lengthwise in two halves. 
    • Scoop the seeds out, but do not discard them. You can use them to make delicious salad dressing later on. 
    • Pour half of the juice all over the papaya "boats."
    • Wash raspberries and arrange them inside the papaya. Pour the remaining lime juice over raspberries. Done! All you need now is a good company to enjoy this tropical treat even more.

    ~ Papaya Raspberry Smoothie ~

    • 1 ripe papaya, peeled, seeded and chopped
    • 1 cup raspberries, washed
    • 1 ripe banana, peeled and chopped
    • juice of 1 lime
    • 1 cup coconut water
    • few ice cubes

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

    I have chosen ripe raspberries for my recipes. You can use mixed berries if you prefer. Make sure, though, that you are buying organic produce.

    In radiant health - passionately raw - Dominique


    Sunday, March 16, 2014

    Green, Green, Green! - A Healthy Shamrock Smoothie

    For those of you who celebrate St. Patrick's Day and for those who don't - here is a healthy alternative to a commonly offered, sugar-loaded popular drink. The recipe below makes two large glasses. To make more simply multiply the amounts. Use one avocado per person.

    • 2 organic avocados
    • 2 cups Thai style coconut milk
    • 1 cup coconut water
    • 3 Tbsp raw honey
    • 1 cup fresh mint leaves, chopped
    • 1 tsp organic vanilla extract
    • tiny pinch Celtic sea salt 
    • 3-4 ice cubes

    • Put all the ingredients into a blender and blend until smooth.
    • Pour smoothie into tall glasses and enjoy in good company whether you are Irish or not.

     Happy St. Patrick's Day!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Friday, March 14, 2014

    Tropicana Smoothie

    Tropicana is a smoothie inspired by my latest trip to Rio de Janeiro. You can blend any tropical fruit you wish. I used mango and papaya as main ingredients and added lime and banana, but you can add passion fruit, pineapple or guava if you wish.

    • 2 ripe mangoes, peeled, seeded and chopped
    • flesh of 1 ripe papaya, chopped
    • 1 ripe banana
    • 1 Tbsp raw honey
    • juice of 2 limes
    • 1 cup coconut water
    • 2-3 ice cubes

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

    To round up the taste I added some organic Brazilian honey that I bought in Rio de Janeiro, but you can use liquid stevia if you do not eat honey. 

    This particular honey is produced near Rio de Janeiro by one of Brazil's most celebrated actors, Mr. Marcos Palmeira who is seriously involved in preserving the environment. He owns a property in Teresópolis, Rio de Janeiro urban region, called Fazenda Vale das Palmeiras ((Palm Tree Valley Farm) where a variety of organic products are grown following strict procedures. The bees that produced this honey live in ecological paradise.

    Tip: Do not discard the seeds of your papaya. Use them to make a really wonderful papaya seed dressing. Recipe here

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

     View from my Copacabana hotel room on the 29th floor...

    Wednesday, March 12, 2014

    Health Benefits of Beets

    “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious." - Tom Robbins

    The beet (Beta vulgaris) is a herbaceous biennial plant in the Amarathaceae-Chenopodiaceae family that is best known in its numerous cultivated varieties, of which the beetroot, or the garden beet, is the most popular.

    Medicinal use of beets dates back to Ancient Rome where the bulbous roots and the leaves were used to cure variety of ailments that included fever, constipation, blood conditions and law libido.

    The roots come in a variety of colors that can range from deep purple to golden yellow and white. The roots are round or oblong and are attached to purple-green leaves that are rich in vitamins, minerals  and carotenoids and can also be eaten.

    Health benefits of beets:
    • anti-aging
    • hormonal rejuvenation
    • antioxidant
    • anti-inflammatory
    • detoxification and liver support
    • digestion support
    • cancer prevention
    • great source of energy
    Beets are a unique source of phytonutrients called betalains. Betanin (which is a betacyanin pigment) and vulgaxanthin (a betaxanthin) are two best-studied betalains from beets, and both have shown antioxidant and anti-inflammatory properties. They also support the body's own detoxification processes. Although these betalain pigments are also present in such foods as the stems of chard or rhubarb, concentration of betalains in the peel and flesh of beets is the highest.

    Pectin - a fiber in beets - helps clear the toxins that have been removed by the liver from the body and prevents their re-absorption.

    Beets are an excellent source of folic acid and a very good source of manganese, potassium, magnesium, copper and iron. They also contain high levels of boron which is responsible for optimal levels of sex hormones in the body.

    Raw beets are rich in vitamin C, B1, B3, B5, and B6. They are a great source of dietary fiber.

    Betain present in beets helps lower homocysteine levels in the blood and reduce inflammation. High levels of homocysteine are responsible for the development of coronary heart disease, stroke and peripheral vascular diseases.

    The leaves are rich in carotenoids, flavonoids  and vitamins A and K, and can be eaten raw or cooked. 

    Researchers found that the combination of phytonutrients in beets may help prevent a number of cancers including breast, prostate, and colon cancers. They also support healthy vision and overall health of the nerve cells. With an ORAC value of 800 they are fairly good antioxidants.

    Although high in sugar, beets do not cause sugar spikes. They have a very low glycemic index which means that the sugar is released very slowly into the blood stream.

    Beets are perfect for people who wish to lose weight. They are low in calories and almost fat free. High in fiber, vitamins and minerals, they provide optimal health support. They can be eaten raw, cooked, grilled or marinated.

    By Dominique Allmon

    A word of caution 

    Beets and, especially, the beet leaves, contain oxalic acid that has been implicated in the formation of kidney stones. Oxalates also interfere with the absorption of calcium within the body.

    Individuals with a kidney stones history should eat beets in moderation or avoid them completely.

    *ORAC - Oxygen Radical Absorbance Capacity is a method of measuring antioxidant capacities in biological samples in vitro.

    *This information is for educational purpose only. It is not meant to diagnose or cure a disease.

    Creative Commons License
    Health Benefits of Beets by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

    Sunday, March 9, 2014

    Beet and Orange Salad with Orange Vinaigrette

    This is a very tasty salad, but you may not be able to make it in a hurry as it takes a little practice to supreme an orange. Once you have learned the technique you will be able to make it on the run. Almost. 


    for the salad
    • 2 medium large beets
    • 2 oranges (navel oranges are perfect)
    • 2 cups organic baby greens
    • 1/2 cup micro greens
    for the dressing
    • juice of 1/2 orange
    • 1/3 virgin olive oil
    • 1 Tbsp balsamic vinegar
    • 1 tsp Dijon mustard (optional)
    • pinch Celtic sea salt
    • generous amount of freshly ground black pepper

    • Wash and peel the beets. Cut in half. Cut each half into 1/8 wedges.
    • Wash, peel and supreme the oranges. To supreme the oranges you will have to use a very sharp paring or filleting knife. Cut off about 1/2 inch on both ends of each orange. Cut away the peel and the pith from the fruits. To make the orange fillets (supremes) insert your knife into each segment of an orange as close to the dividing membrane as possible and cut straight to the middle moving your knife parallel to the membrane. Do it on both sides of each segment. Gently remove each orange fillet and place it on a plate. 
    • Wash the greens.
    • In a small bowl whisk a dressing using all the ingredients. You may add a teaspoon of raw honey if you wish to. 
    • Arrange beet wedges and orange fillets on a platter. Place baby greens in the center. 
    • Pour the dressing and garnish with micro greens. Enjoy in good company!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

    Saturday, March 8, 2014

    How to Supreme an Orange

    Supreming is a technique of removing the white membrane, or pith, from a citrus fruit and fileting it (cutting it into wedges). You can supreme any citrus fruit and serve in salads or desserts.

    The technique is not very difficult to master. All you need is a cutting board and a very sharp paring or filleting knife. If you have never done this before, take your time and work carefully. You do not want to end up injured.

    Wash a dry the orange. Cut off about 1/2 inch on both ends of the fruit.

    Set the orange on end on a cutting board and start cutting off the peel sliding your knife from top to the bottom of the fruit. Make sure that you are cutting away the pith.

    Work your way around the fruit and remove any pith you might have left but make sure that you are not trimming too much.

    To make orange supremes, or filets, insert the blade of your knife into each segment of an orange as close to the dividing membrane as possible. Make a cut on both sides of the segment. The wedge should come out easily. If this is not the case, repeat the cut and moving the blade a bit deeper into the center of the fruit but be careful not to cut all the way through. 

    Work around the fruit and repeat this action in each segment. At the end, when all the filets are removed, only the membrane remains.

    Citrus supremes are very decorative, but there is a lot of "waste." The pith of an orange is rich in vitamin C and valuable bioflavonoids that go to waste with this method if you decide to discard the "remains" of the oranges you just supremed. But you do not have to waste anything at all. Simply throw the still juicy membrane into your juicer and juice it together with other fruits or vegetables.

    You can also make a good use of the orange peel. You can dry it and turn it into a fragrant potpourri. You can also dry and grind the peel and use it to season raw and cooked dishes. Make sure that you are using organic oranges and remember to wash them before processing. You can also marinate the peel in vinegar and use the concoction to make delicate salad dressings and other condiments.

    There are many more ways to use the peel and I am certain that you will come up with your own original ideas.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Thursday, March 6, 2014

    Orange Compote with Pistachios, Honey and Cardamom

    This is a lovely dessert recipe with an oriental touch. Raw honey and cardamom round up the sweet and slightly sour taste of ripe navel oranges, and pistachios add a little bit more than just the green color. 

    Pistachios are rich in antioxidants and contain more lutein, beta-carotene, and gamma-tocopherol than other nuts. Moreover, they are rich in copper, manganese, and potassium; B vitamins, especially vitamin B6; mono-unsaturated fatty acids like the oleic acid. Pistachios can help reduce the risk of cardiovascular disease. The antioxidants in these nuts can help prevent tissue damage associated with diabetes and slow down the degenerative processes in aging individuals.

    Although this dessert is very easy to make, it takes two days to make if you want to make it right. You could speed up the things, of course, but this would affect the flavor. It's all up to you.

    • 2 navel oranges
    • 1/2 cup shelled raw pistachios
    • 2 Tbsp cardamom pods
    • 1/2 cup purified water warmed up to about 105°F
    • 3 Tbsp raw orange blossom honey ( or some other very mild raw honey)
    • tiny pinch pink Himalaya salt

    • Place pistachios in a small bowl and cover with water. Soak over night.
    • Using mortar and a pestle crush cardamom pods. Crush the outer shell but do not crush the seeds. 
    • Transfer crushed cardamom into a bowl, pour the warmed water and cover the bowl. Allow to soak over night.
    • Rinse pistachios and process for a few seconds in a food processor until you receive a coarse meal. Set aside. 
    • Using a sieve strain soaked cardamom pods collecting the spice infused water in a dish. Add honey and a tiny amount of salt. Mix well. Set aside.
    • Wash and peel oranges. Cut into slices about 1/3 inch thick.
    • Put orange slices in a dish with honey and cardamom infused water. Cover the dish and place it in the fridge for at least 2-3 hours. 
    • Remove the dish from the fridge and arrange orange slices on individual dessert plated. Pour the fragrant water over the orange slices. Decorate with pistachio meal, serve and enjoy in good company!

    Tip: Do not discard the soaked cardamom pods! Instead, infuse you favorite nut milk with their essence or dry them and use them in a potpourri. To infuse the milk simply throw the pods into a clean mason jar, pour the milk, cover the jar with a lid and place it overnight in the fridge. Strain the milk and use it to make a smoothie.

    And last but not least. Do not get tempted to use ground cardamom in this recipe. The powder will discolor the dish and make it taste bitter.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Wednesday, March 5, 2014

    Blood Orange-Ginger Juice and Smoothie

    Orange juice is probably the easiest juice you can make. You do not even need a juicer. Not even a citrus press. A juicer in the kitchen, however, is a wonderful addition. It opens a way to a very different nutritional experience. In a juice you can combine ingredients that are seldom eaten together, like ginger and oranges. 

    For this particular juice I picked up Moro blood oranges. They are very sweet, very easy to peel, almost seedless and in season!

    To make the best use of the nutrients that are present in the white pit I peeled oranges with a sharp knife leaving as much pit on the fruit as possible. I also used juicer instead of a citrus press.

    The white part of the skin is not only rich in vitamin C but also has the highest concentration of citrus flavonoids, especially the naringenin. Researchers demonstrated that naringenin and other citrus flavonoids can repair the DNA damage that leads to cancer. Moreover, studies have shown that naringerin stimulates the liver to burn excess fat and restore obese mice to a normal weight. The nutrient also restored normal levels of triglyceride, cholesterol and healthy blood sugar levels.

    ~ Blood Orange Ginger Juice ~

    • 10 organic blood oranges, halved
    • 2 thumb-size chunks fresh ginger, peeled

    • Feed the juicer with ginger and oranges to make the juice. 
    • Stir well and pour into tall glasses. Add ice cubes if you wish.
    • Garnish with slice of orange and enjoy in good company!

    This juice is a blessing to your body. It combines the healing properties of oranges with those of ginger. Blood oranges come with additional benefit - the antioxidant anthocyanin that gives red color to this variety of citrus. It would have been such a waste if you discarded the leftover pulp.

    Depending on your juicer the pulp might still be quite juicy. It is rich in fiber and other nutrients and you can use it  to make delicious dessert or a smoothie. I had some frozen raspberries and decided to make a smoothie that has even more health benefits that the blood orange-ginger juice.

    ~ Blood Orange Ginger Raspberry Smoothie ~

    • 2 cups blood orange ginger pulp leftover from juicing
    • 1 cups frozen raspberries
    • 1/2 cup coconut water (add more if necessary)
    • 1 very ripe banana
    • 1 Tbsp ground cardamom
    • 1 tsp cinnamon
    • pinch Celtic sea salt
    • 1 Tbsp virgin olive oil

    • Place all the ingredients except the olive oil in the high speed blender and process until smooth.
    • Add olive oil and blend for a few more seconds.
    • Pour smoothie into tall glasses and enjoy in good company!

    As you see I did not add any sweetener. If you are using really ripe fruits there is no need to add anything at all. If you prefer to have your smoothie rather sweet I suggest you use raw honey. Unlike most sweeteners, honey comes with health benefits. Use liquid stevia if you are a vegan.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Saturday, March 1, 2014

    Raw Sweet Potato Noodles with Spicy Peanut Sauce

    One of the questions that I hear quite often is "Don't you get bored with raw food?" The common misconception is that raw food diet consists of juices, smoothies, salads and an occasional fruit or carrot and celery sticks.

    While it is true that there are many more cooked dishes than the raw ones, raw food is neither boring nor monotonous. Everything depends on creativity of the individual in the kitchen whether he or she is cooking or un-cooking a meal. I know people who cooked the same breakfast every morning for the last twenty years. I also know people who never made the same smoothie twice. Most of us probably fit somewhere in the middle - we tend to prepare the dishes we love more often than others but this doesn't mean that our repertory is limited. Whether we cook or eat our meals raw, there will always be new dishes to try. Food, raw or cooked, should never be boring. 

    To bring a little excitement to your kitchen I created this delicious raw pasta dish. I was inspired by the fragrant peanut sauce that is very popular in South East Asia. But unlike the cooks of Thailand or Malaysia, I did not use the fish sauce nor the soy sauce to make it. And I used raw peanuts!

    Raw peanuts contain high amounts of protein, unsaturated fat and fiber. They are also rich in B vitamins, especially B3 and folate; and vitamin E; flavonoid resveratrol; copper and manganese.

    Peanuts can be eaten raw, but you have to soak them in water before consumption. Like all the other nuts, seeds and grains, peanuts may be contaminated with Aspergillus flavus mold species which excretes aflatoxin as part of its life cycle. Aflatoxin can damage the liver when consumed in large amounts over long periods of time.

    To get rid of any mold contamination on raw nuts you can soak them for about one hour in a sodium bicarbonate (baking soda) solution. Use 2-3 Tbsp per cup of soaking water. Rinse the nuts after one hour and begin the "regular" soaking process. Use enough purified water to cover your peanuts and soak for 7-8 hours. When they are ready, rinse them thoroughly in purified water and dehydrate at low temperature in your dehydrator. Skip the dehydration if you are using your peanuts right away.

    ~ Raw Thai Style Spicy Sweet Potato Noodles with Peanut Sauce Recipe ~


    for the pasta:
    • 1 large sweet potato
    • juice of 1/2 lime
    • 2 Tbsp cold pressed sesame oil
    • pinch Celtic sea salt

    for the spicy peanut sauce
    • 4 Tbsp raw almond butter
    • 2 Tbsp mild raw honey (add more if necessary)
    • 1 cup raw peanuts, soaked in water overnight and chopped
    • juice of 2 limes
    • 2 Tbsp Thai style coconut milk
    • 4 Tbsp cold pressed sesame oil
    • 2 Tbsp Coconut Aminos or organically fermented soy sauce
    • 1/2 Tbsp hot chili pepper, chopped (use bird's eye chili if you can)
    • 1 Tbsp minced fresh ginger root
    • 3 cloves garlic, minced
    • 1/4 cup fresh cilantro, chopped

    • Make raw noodles using spiralizer or vegetable peeler. Place the noodles in a large mixing bowl.
    • In a small bowl mix lime juice, salt and sesame oil and pour the mixture over the noodles. Mix gently making sure that noodles are well covered with the marinade. Set aside to tenderize.
    • Using a blender (low speed) or a food processor mix almond butter, sesame oil, coconut milk and lime juice. Add Coconut Aminos and honey and blend again. 
    • Add chili, garlic, ginger and cilantro. Mix well. Add half the amount chopped peanuts and mix again. The sauce should not be too thick, but also not too runny.
    • Transfer half the amount of peanut sauce to a bowl with noodles and mix well.
    • Portion out the noodles into individual pasta bowls. Put a dollop of sauce on top of each noodle pile, garnish with chopped peanuts and fresh cilantro and enjoy in good company!

    A word about Coconut Aminos

    Coconut Aminos is a still relatively unknown product. I use it to replace soy sauce in many recipes. Coconut Aminos is a gluten-free seasoning that is rich in amino acids, B vitamins, and minerals. It has a very low glycemic index and an almost neutral pH. It is made from natural sap of coconut trees and it comes from organic sustainable farm in the Philippines. 

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

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