Wednesday, July 30, 2014

Raw Key Lime Pie

Raw Key lime pie! Just the very thought of this sunny dessert makes me smile.

There are dozens of variations of this traditional dessert that originated in Key West. The story goes that the dessert was created in Key West sometime in the mid-1800s by a lady known to us as Aunt Sally. Aunt Sally was the cook in the Curry Mansion owned by the first Florida millionaire, Mr William Curry.

Aunt Sally used biscuits to make the crust and heavy cream, eggs, sugar and lime juice to whip the pie filling. And of course, she used the Key limes that have a subtler taste than other lime varieties.


for the crust
  • 1 cup raw almonds, soaked in water over night
  • 1/2 cup Medjool dates, soaked in water over night
  • 1/3 cup raw coconut or almond flour 
  • 1/2 cup shredded raw coconut
  • 2 Tbsp melted coconut oil
  • 1/2 tsp Celtic sea salt

for the  filling
  • 2 cups cashew nuts, soaked in water over night
  • 1/2 cup Key lime juice
  • 1/3 cup melted coconut oil
  • 1/4 cup mild raw honey
  • 1 tsp key lime zest 
  • 1/2 tsp organic vanilla essence
  • pinch Celtic sea salt

 The purists use Key limes! - Section of Key lime and lime

  • In a food processor mix all the crust ingredients into a firm dough. It should not be too flowing, but also not too hard. You may have to adjust the amounts of ingredients to get a perfect consistency.
  • Transfer the dough into a pie form or a spring form and spread it evenly in an about 1/4 inch thick layer.
  • Place the form in the freezer for at least one hour.
  • Blend all the filling ingredients in a high speed blender until they form a smooth, creamy mass. 
  • Using a spatula transfer the cream onto the frozen crust and spread it evenly. At this point you can reserve some of the cream for the decoration. 
  • Place the pie in the fridge for another hour or so.
  • Remove the pie from the fridge. If you used spring form, open the form and gently transfer the pie onto a serving platter. Smooth the edges and decorate the pie using a pastry bag, if you want to. Garnish the pie with lime zest or slices of lime if you prefer. 
  • Cut the pie into generous portions and enjoy in good company!

Tip: Remember to thoroughly wash the limes. Make sure that there is no wax residue left on the peel.

In radiant health - passionately raw - Dominique


Monday, July 28, 2014

Delicious Summer Juice Recipe

One of the best things you can do after a long intercontinental flight is to detoxify and nourish your body with a nutrient-rich, delicious freshly made juice.

Locally grown organic vegetables

When you travel as much as I do, juicing becomes a ritual that includes not only the act of juicing, but especially the act of choosing perfectly ripe locally grown organic ingredients.

You might not be aware that locally grown vegetables are not always pesticide-free. You might be able to reduce your carbon footprint, but you might also be adding harmful pesticides to your system. This is not something you want to do if you want to detoxify your body. Chose organic produce whenever you can or grow your own.

  • 2 large apples, cored
  • 4 young carrots
  • 6 young beets (with leaves if possible)
  • 2 celery stalks (with leaves if possible)

  • Wash all the ingredients, leave the peel on. Depending on your juicer you might need to chop beets and apples into manageable chunks. 
  • Run all the ingredients through the juicer. Pour juice into glasses and enjoy in good company!

In radiant health - passionately raw - Dominique


Friday, July 25, 2014

Basic Raw Sprouted Hummus Recipe

Hummus is by far one of the most popular Middle Eastern dips. It is traditionally made out of cooked chickpeas, tahini, olive oil, lemon juice, salt and garlic. From Algeria to Turkey people enjoy this healthy vegan dish that gained its popularity with vegans all over the world. 

People on raw food can enjoy a sprouted version which is just as tasty. Sprouting breaks down the anti-nutrients and enzyme inhibitors. 

Chickpeas are very easy to sprout. You do not even need a sprouting jar! 

To sprout follow these simple instructions:
  • Rinse the dried chickpeas with clean water.
  • Put them into a bowl and pour enough purified water to cover the chickpeas. Allow to soak overnight.
  • Next morning rinse and drain the chickpeas. Use a sieve. Return them into a bowl. Cover the bowl with cheesecloth or a tea towel. Place the bowl in a moderately warm place away from direct sun.
  • In the evening rinse the chickpeas and return them into a bowl. Cover the bowl again and let it sit overnight.
  • Repeat this action for two days, in the morning and in the evening. By the third day you should have lovely sprouted chickpeas.
To store them you must completely drain them and place them in an airtight container. Refrigerate and eat within three days.

  • 2 cups sprouted chickpeas
  • 1/2 cup raw tahini
  • 1/3 cup virgin olive oil (add more if necessary)
  • juice of 1 lemon
  • 2-3 garlic cloves, minced
  • 1 tsp Celtic salt
  • 1 tsp ground cumin
  • 3-4 Tbsp water

  • Place chickpeas in the food processor. Add 2 Tbsp water and process until chickpeas begin to turn into homogenous mass. 
  • Add tahini, garlic, lemon juice, and olive oil and process until all ingredients are well mixed together. Add salt and cumin and whiz for another 20-30 second. You should obtain a very nice and creamy consistency. Add a more water if necessary and blend again.
  • Serve with sprouted raw crackers and enjoy in good company!
This is a basic hummus recipe. You may add hot chili powder or chopped cilantro if you wish.

In radiant health - passionately raw - Dominique


Wednesday, July 23, 2014

Chilled Raw Cucumber Avocado Soup With Chimichurri

Nothing like a chilled, raw, cooling summer soup on a very hot day! A sweet smoothie might do as well, but if you are looking for something refreshing and nutritious at the same time, a cold soup is probably right for you. I make this soup slightly spicy and add chimichurri to it. The taste is sensationally refreshing. Give it a try!

  • 2 large English cucumbers, peeled, seeded and roughly chopped
  • flesh of 2 avocados
  • 1 small jalapeno, seeds removed 
  • juice of 1 lemon, chilled
  • 1 1/2 cup ice cold water
  • 1 tsp Celtic sea salt
  • 2-3 Tbsp chimichurri, for garnish

  • Place all ingredients except the chimichurri in a blender and process on high speed until nicely blended.
  • Pour the soup into individual soup bowls. Garnish the soup with chimichurri making a swirl with a table spoon. Serve and enjoy in good company!

Tip: I love to chill my soup bowls or cups in the fridge. In this way I can eat the soup right away and do not have to refrigerate it before serving. If you are having a garden party you can serve this soup in small glasses. Just keep things cool.

A party version

To learn how to make Chimichurri please, click here

In radiant health - passionately raw - Dominique


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Monday, July 21, 2014

Fresh Herb Chimichurri

Chimichurri is an Argentinian condiment served in Argentina with roasted meat. It was originally made with parsley, oregano, garlic, olive oil and white wine vinegar. Sometimes additional flavorings of bay leaves, basil or cilantro may be added to the original recipe.

I make my mixed herb version quite often, especially if I have bunches of basil, parsley and cilantro that I do not want to waste. Once made, chimichurri stores quite well in the refrigerator in airtight containers. It can be used as a dip, raw pasta sauce or a base for delicious salad dressing.

Clockwise from the scissors: 
oregano, basil, mint, cilantro, flat leaf parsley and thyme

  • 1 cup flat leaf parsley
  • 1/2 cup basil
  • 1/2 cup fresh mint leaves
  • 1/2 cup cilantro
  • 2 Tbsp fresh oregano leaves
  • 1 Tbsp fresh thyme leaves
  • 3 cloves garlic
  • zest of 1/2 organic lemon
  • juice of 1 lemon
  • 1/2 cup virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1 tsp Celtic sea salt (add more if needed)
  • 1/2 tsp freshly ground black pepper

  • In a food processor blend herbs, garlic, lemon zest and lemon juice until all ingredients are well combined. Do not over-process. Chimichurri tastes best when it has a bit of texture. 
  • Add olive oil, vinegar, salt and pepper and mix again.
  • If you are not using chimichurri right away, transfer the sauce into clean, airtight glass jars and store in the refrigerator. To allow aroma fully develop remove the jar from the fridge 15-20 minutes before serving. Enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Saturday, July 19, 2014

Peach Nectar

Peaches in season! If you like peaches this is the best time to add them to your raw food creations.

One of the simplest way is to use very ripe peaches is to make a nutritious, delicious smoothie. I made this smoothie using only two ingredients, but there are many possible variations and you can mix peaches with other fruits or use a creamier liquid. I did not add any ice cubes, but you may if you want to. There is absolutely no need for any sweetener. Simply use the ripest fruits you can lay your hands on.

  • 6 very ripe peaches, stones removed
  • 1 cup chilled coconut water

  • Blend  peaches and coconut water until very smooth. Pour into chilled glasses and enjoy in good company on a warm summer day!

In radiant health - passionately raw - Dominique

Thursday, July 17, 2014

Raw Vegan Banana Chia Pudding

Eat this for breakfast or as desert. It's not only tasty but also incredibly tasty. I use chia almost every day and I do not know a single reason why you shouldn't. Chia seeds are one of the greatest foods available to us. 

  • 2-3 very ripe bananas
  • 1/3 cup chia seeds
  • 1 1/2 cups freshly made almond milk
  • 1/2 cup raw almond butter
  • juice of 1/2 lemon
  • juice of 1 lime
  • pinch Celtic sea salt

  • Blend bananas, almond milk, almond butter, and salt into a smooth mousse. Do not over-process.
  • Transfer banana mousse into a mixing bowl. Add chia seeds and mix well.
  • Cover the bowl and place it in the fridge overnight. 
  • Take the bowl out of the fridge. Add lemon and lime juice. Mix again. I used very ripe bananas and did not need any sweetener. You can add some raw honey or liquid stevia at this point if you wish. 
  • Portion out the ready pudding and decorate with fresh berries or banana slices. Enjoy in good company!

I used black chia seeds because they are supposed to have a higher nutritional value than the white ones. Unfortunately, the black seeds make the pudding look grey.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Wednesday, July 16, 2014

Creamed Peas and Carrots! - A Raw Version With A Twist

Years ago I attended summer session at the famous Madingley Hall in Cambridge, Great Britain. We studied French Film and Film Theory. We indulged in the Nouvel Vague Cinema and dreamed of French food. Day and night. Partly, because the food we were served at the Madingley Hall wasn't really that great. Partly, because we admired French culture and the irresistible French cuisine. 

One thing that was on the menu everyday was the creamed peas and carrots side dish. After one week, most of us had enough of peas and carrots and we hoped for a change of menu that, unfortunately, was not in sight. One of my classmates, who was also a MP in the British Parliament at that time, said that the food at Madingley Hall was worse than the food he had to endure in the Parliament's cafeteria. I had no way of checking this fact, but I could only imagine that they had creamed carrots and peas only once a week.

There is nothing wrong with peas and carrots, but the overcooked version made with canned peas is definitely nothing I would like to try any time soon. And definitely not in the middle of a wonderful summer with young peas and carrots so abundant! 

So, let's roll up our sleeves and sharpen the knives. Here comes a raw version of the old, classic dish.


for the salad
  • 6 young carrots, peeled and chopped
  • 1/2 cup young green peas
  • 2 Tbsp chopped fresh mint

for the dressing
  • 1/3 cup virgin olive oil
  • 2 Tbsp raw apple cider vinegar
  • juice of 1/2 lime
  • 2-3 Tbsp raw almond butter (depending on how creamy you want your dressing to be)
  • 1 Tbsp raw honey
  • 1/3 tsp of organic vanilla extract (a few drops only! remember, you are not making a carrot cake)
  • 1/2 tsp pink Himalaya salt
  • generous amount of freshly ground pepper to taste

  • In a small bowl whisk a dressing using all the dressing ingredients.
  • Place chopped carrots in a bowl. Add the dressing and mix well. 
  • Add peas and mint. Mix gently.
  • Add freshly ground black pepper. Serve and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

The Famous Madingley Hall - Cambridge, Great Britain


Tuesday, July 15, 2014

Health Benefits of Blueberries

Blueberries are one of the healthiest foods available to us all year round. More and more researchers publish study results that are quite amazing. Short of a nutritional miracle this tiny dark berries can help reverse effects of premature aging and improve debilitating conditions.

Blueberry is a native North American perennial flowering plant from the genus Vaccinium that also includes cranberries, lingonberries and bilberries. The plant produces indigo-colored berries and is mostly cultivated in North America and Europe, but also grows successfully in other parts of the world.

Blueberries are very high in vitamin K, vitamin C, manganese, copper and dietary fiber. They contain anthocyanins, flavonols, and other phytonutrients that include resveratrol and pterostilbene.  Studies demonstrated that all these phytonutirents act as antioxidants that protect the whole body from oxidative stress. These nutrients protect the DNA and act as anti-inflammatory agents that help reduce inflammation in the body.

Cognitive Health 

The latest research suggests that compounds in blueberries may help slow down age-related damage to the brain cells, reverse age-related memory loss and improve overall cognitive health. Test subjects who consumed blueberries had improved memory, learning skills, cognition, reasoning, verbal comprehension and numerical skills.

Blueberries may help slow down cognitive decline in aging adults and prevent against Alzheimer's and Parkinson's disease. Researchers discovered that compounds in blueberries significantly increase production of the neurotransmitter dopamine. Dopamine deficiency is associated with bad mood, depression and Parkinson's disease. Increased consumption of blueberries may help ward off the onset of Parkinson's disease, improve mood and alleviate depression in dopamine deficient individuals.

Cardiovascular Health 

Blueberries protect blood vessels from oxidative stress and help balance cholesterol. People who ate 1-2 cups of blueberries daily for a period of 1-3 months had increased levels of HDL (the good cholesterol) and reduced levels of LDL or the blood vessels clogging and damaging bad cholesterol. Blueberry extract was shown to lower blood pressure. People who eat blueberries on regular basis have much lower chance of developing hypertension. Research shows that blueberries help lower blood pressure in two ways: On the one hand they help blood vessels to relax reducing the resistance to blood flow; on the other, blueberries (the extract, to be precise) inhibits the protein that the body uses to keep blood pressure elevated. 

Blood Sugar

Blueberries are classified as low-GI fruits. GI or the Glycemic Index is a method of measuring the impact of food on our blood glucose levels. Foods with lower GI release glucose more slowly and steadily and do not cause glucose spikes. This is important for people who struggle with metabolic syndrome, insulin resistance, type 2 diabetes and obesity. In addition, fiber in blueberries helps to further balance blood sugar and improve health of those patients who were diagnosed with blood sugar problems.


Various studies demonstrated that blueberry extract may prevent uncontrolled cell reproduction that could lead to formation of tumors. The extract also prevented formation of pre-cancerous lesions. Cancers such as that of the colon or the cervix begin as pre-cancerous lesions and turn into malignant tumors. Blueberry extract greatly reduced formation of such abnormal tissues.

Blueberry extract also prevented angiogenesis or the formation of new blood vessels that feed the tumors. Cancer has the ability to spread to adjacent or distant organs. Tumor cells can penetrate the blood (and lymphatic) vessels and spread throughout the body. For the metastatic spread of cancer a network of blood (and lymphatic) vessels is important. The formation of new blood vessels is called angiogenesis. (The formation of new lymph vessels is called lymphangiogenesis.) Blueberry extract curtails this growth of blood vessels and increases survival rate in cancer patients. It also has the ability to inhibit enzyme responsible for the proliferation of cancer cells. And last but not least, the extract triggers apoptosis or cancer cells' death.


Antioxidants in blueberries help protect the retina from oxidative damage. They also protect the retina from damage caused by the sun. Anthocyanosides in blueberries provide protection against such disorders as the age-related macular degeneration, myopia, cataracts, glaucoma, diabetic retinopathy, extreme dryness and retinal infections. People who consume blueberries on regular basis report improved night vision.

Urinary Tract

Just like cranberries, blueberries contain compounds that prevent E. coli bacteria from adhering to the walls of the bladder. According to latest research this helps ward off the urinary tract infections. 

Weight Management

As I mentioned before, blueberries have a very low glycemic index and help balance blood sugar. This helps people with weight problems to reduce cravings. Blueberries help lower triglycerides and cholesterol levels, and improve fasting glucose and insulin sensitivity. Moreover, polyphenols and catechins found in blueberries help activate fat-burning genes in abdominal fat cells. And last but not least, fiber in blueberries helps improve digestion and elimination. All these factors combined with active lifestyle, exercise and sensible calorie intake may contribute to a desired weight loss. 


There is hardly any system in the body that is not positively affected by the consumption of blueberries. Adding one or two cups of blueberries to your daily diet can help your reverse premature aging and protect you from many diseases.

Blueberries are rather inexpensive and are easily accessible throughout the year. When buying fresh blueberries make sure that you are buying pesticide-free organically grown berries. They are darker and richer in antioxidants. Fresh and frozen blueberries can be used to make smoothies or desserts. Dried blueberries can be added to cereals or trail mixes. Standardized blueberry extract sold in capsules has one advantage over the fresh fruit. It provides the most reliable means of delivering the vital flavonoid components to your body. Capsules can be taken as a means of prevention in addition to regular consumption of fresh fruit.

By Dominique Allmon

Dominique Allmon©2014

For inspiring blueberry recipes please click here

*This information is for educational purposes only. It is not meant to diagnose, treat, cure or prevent any disease.

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

Monday, July 14, 2014

Frozen Watermelon Pops

There is no simpler way to eat a watermelon that to simply cut off a wedge of it and work your way from one side to the other and yet people come up amazing recipes to make watermelon eating even more exciting. Salads, slushies, smoothies, granitas, gelatti, ice pops...

Some recipes may take a bit of your time, so when you are in a hurry or are entertaining a large number of people you would rather want to look for something that is sophisticated and easy to make at the same time. My watermelon "popsicles" are one such thing. Easy to make and elegant. I haven't met a single person who would not like them. 

  • 2 wedges of ripe watermelon
  • wooden sweet treat sticks

The simplest thing - frozen watermelon pops

  • Cut each melon wedge into slices. The slices should not be thinner than 1/2 inch.
  • Using a sharp-pointed knife pierce each slice though the skin in such a way that a flat wooden stick will fit into it. Insert wooden stick into incision in each melon slice. Each slice should look like an ice on a stick.
  • Line out a small flat baking pan with a wax paper. Arrange melon slices in such a way that they do not touch one another. Place the pan for 2-3 hours in a freezer.
  • Remove the melon popsicles from the fridge. Serve nicely frozen and enjoy in good company!

I do not believe that watermelon needs any sort of processing before freezing. You may however drizzle it with lime juice if you want to.

In radiant health - passionately raw - Dominique

Also of interest: Health Benefits of Watermelon


Saturday, July 12, 2014

Coconut Blueberry Smoothie With Fresh Herbs

I could eat blueberries every day and never get tired of them! These tiny berries are one of the healthiest foods I know. Healthier and tastier still are the wild blueberries known as bilberries. Unfortunately bilberries are rather difficult to get.

  • 2 cups fresh or frozen blueberries
  • 1/2 cup Thai style coconut milk
  • 1 cup coconut water
  • 1 Tbsp raw honey
  • 1/3 cup fresh herbs: mint, basil, lemon balm
  • 3-4 ice cubes if you are using fresh blueberries
  • pinch pink Himalaya salt

  • Place all ingredients in a blender and blend until smooth.
  • Pour smoothie into glasses and garnish with fresh mint. Enjoy in good company

In radiant health - passionately raw - Dominique

Also of interest: Health Benefits of Blueberries


Thursday, July 10, 2014

Savory Raw Crackers

You might have noticed that organic produce has recently become more expensive than ever. For many people who are new to raw food  juicing is a bit problematic. A glass of raw, unadulterated juice is very expensive only if you do not use you precious organic produce in a most optimal way. The leftover fruit and vegetable pulp is too precious to be thrown away. You can compost it if you wish, but you can also use it in many recipes, raw and cooked.

  • 3 cups carrot pulp from juicing
  • 1 1/2 almond pulp leftover from almond milk
  • 1/2 cup virgin olive oil (you can use cold pressed flax seed or hemp oil)
  • juice of 2 limes
  • 2 garlic cloves, chopped
  • 2 Tbsp chopped fresh cilantro
  • 1 cup sun-dried tomatoes, soaked in water
  • 1/2 cup sunflower seeds, soaked in water
  • 1/2 cup flax seeds, preferably sprouted
  • 2 tsp Celtic sea salt
  • 1 tsp crushed hot pepper
  • 1/3 tsp dried oregano
  • 1/3 tsp thyme
  • 2 Tbsp supergreens
  • 2 Tbsp powdered chia 

  • Using a food processor blend all ingredients into a dough. Taste it and add more herbs or spices if you wish. Depending on how moist is your carrot pulp you may want add more lime juice or more olive oil.
  • On a flat surface roll out the dough to preferred thickness. I find 1/4 of an inch optimal. 
  • Cut out a grid with a sharp knife to form the crackers.
  • Using a spatula gently take each cracker and place it on the dehydrator tray. Dehydrate for 10-12 hours at 105°F. (I dehydrated them in a hot New Mexico sun. It took only a few hours!)
  • Store the dehydrated crackers in an airtight container. Enjoy them with raw nut butter or nut cheese.

Tip: I used a carrot pulp, but you can use pulp of any other vegetable juice. Add fresh and dried herbs and spices to make the crackers tasty.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

More frugal recipes here

Also of interest: How to Save Money With Juicing


Tuesday, July 8, 2014

Wholesome Lunch Salad With Beets And Pepitas

There is always time for a salad! I am not sure if I can believe people who say that they are too busy at work to take a break and have something really nourishing. You can either make a salad at home and take it to work with you, order one in a restaurant or pick one at a salad bar. You can even take one with you when you travel! 

Wholesome Lunch Salad

I once heard a "confession" made by someone new to raw food. She said that she would not survive on juices and smoothies alone, but unfortunately raw food was so complicated and she had no time for it; besides, juicing was too expensive and smoothies were loaded with too much sugar. For someone who is on raw food for about five decades such statements always come as shock because raw food is so simple! Juicing does not have to be expensive if you learn to use the leftover fruit and vegetable pulp. There is no sugar in a smoothie unless you add some and it does not take longer to make a salad than to cook an average meal or to make a BLT sandwich. 

Understand me right! I do not have the right to judge anyone, but see to many people eat food that is not always good for them. As someone who writes about health and food I take the right to write about it. I hope that, one day, I might even "convert" someone to a healthier living.


for the salad
  • 1 cup mixed baby greens
  • 1/4 cup sliced cucumbers
  • 1/4 cup diced red peppers
  • 1/4 cup shredded or "spiralized" beets
  • 1/4 cup shredded carrots
  • 1 Tbsp raw, preferably sprouted, pepitas (pumpkin seeds)
  • 1 Tbsp sprouted chickpeas (optional)
  • 1 tsp fresh herbs, chopped

for the dressing
  • 2 Tbsp virgin olive oil or any cold pressed oil of your choice
  • 2 Tbsp lemon juice (add more juice or apple cider vinegar if you prefer)
  • 2 Tbsp raw tahini or nut butter of your choice
  • pinch Celtic sea salt
  • freshly grind black pepper, to taste

  • In a small bowl whisk the dressing and set aside. If you are taking the salad to work make sure that the container closes well. You don't want your dressing spill put in your bag.
  • Mix all salad ingredients. If you are taking your salad to work make sure that the container closes well and stays that way during your commute. At work, keep your salad in the fridge until you are ready to eat it. Enjoy in good company of like-minded people!

No excuses!

Tip: There is a simple way a very busy person can prepare healthy meals one or two days ahead: a meal in a mason jar! I would not exceed this time if I wanted my meals to be really fresh. Even if I were incredibly busy I would still take time every evening to prepare a fresh meal daily for the next day. To make a salad in the jar take a medium large, clean jar, and pack the ingredients layer by layer. First the greens, then chickpeas, herbs, carrots, cucumbers and red peppers; another layer of greens, then beets, leaving a little space for the dressing and any other ingredient that I would want to add later. I would take the dressing and pepitas separately. Now, to eat the salad you should either have a plate or a bowl waiting for you at work, or simply eat it from the jar. Unscrew the jar add pepitas and the dressing. Mix with a fork and enjoy. As simple as that!

In radiant health - passionately raw - Dominique


Sunday, July 6, 2014

Raw Lemon Lucuma Baobab Truffles

If you read this blog on regular basis you probably noticed that I have predilection for unusual ingredients. I love to experiment and try new things. I love to mix ingredients that are normally not eaten together and the results are quite astonishing.

This is a wonderful, refreshing summer recipe. Once again I am using almond pulp that is leftover after making raw almond milk. I added few other ingredients that are nutritious and very healthy: 
  • Lucuma not only adds sweetness, it will help you balance your blood sugar
  • Baobab not only rounds up the lemony taste but also adds vitamin C to this confections
  • Tiger nuts (Cyperus esculentus) are a wonderful source of protein; they are rich in magnesium and potassium; they can help you control blood pressure and protect you from cardiovascular disease.

This recipe yields about 24 truffles.


for the truffles:
  • 1 cup raisins, soaked in water overnight
  • 1 1/2 cup leftover almond pulp
  • 1/3 raw cacao butter, melted in warm water bath
  • 3Tbsp lucuma powder
  • 3 Tbsp baobab powder
  • 2 Tbsp raw cacao powder
  • 2 Tbsp ground tiger nuts
  • juice of 1 lemon
  • zest of 1 lemon
  • pinch Celtic salt
  • 1/2 tsp liquid stevia 
  • 1/2 tsp organic vanilla extract

for the garnish:
  • 1/2 Tbsp lemon zest (take more if needed)
  • 2 Tbsp baobab powder
  • 2 Tbsp lucuma powder

  • Place raisins and almond pulp in the food processor and whiz for a few seconds. 
  • Add all the powdered ingredients and the lemon juice. Process until all ingredients are well combined.
  • Add melted cacao butter and all the remaining ingredients and process for another minute or so. The dough should be smooth but not too firm. Adjust amount of ingredients if necessary.
  • To form truffles take approximately 1 tablespoon of dough and roll it between your palms. 
  • In a small bowl mix baobab and lucuma powders. Roll each truffle in the mixture until well coated and set it on a platter.
  • Top each truffle with a small amount of lemon zest. 
  • When all truffles are garnished, place the platter in the fridge for at least 30 minutes. Enjoy without guilt in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon ©2014

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


Saturday, July 5, 2014

Raw Raspberry Banana Ice Cream

When temperatures rise to 108°F as they often do in New Mexico during the summer, I crave ice cream. Over the years I created many raw ice cream and sorbet recipes. They are the absolutely healthier alternatives to the commercially produced sweet, creamy stuff that you find in the frozen food section of every supermarket.

Raw banana ice cream made of frozen raw bananas is probably the easiest ice cream recipe you can find. And you don't even need an ice cream maker to make it! You can use frozen raw bananas as a starting base to create any flavor you like. Simply add berries, cherries, raw cacao, spices or nuts, blend and enjoy.

  • 5 frozen very ripe bananas
  • 2 cups frozen raspberries
  • juice of 1/2 lime
  • pinch pink Himalaya 
  • 1/2 tsp probiotic powder (optional)
  • handful fresh raspberries for garnish

  • Blend all the ice cream ingredients in a food processor until they are well combined.  Stop processing when you have a creamy mass that feels like a soft-serve. You can eat it right away or freeze it for about 30 minutes in the freezer. To do this transfer the soft-serve into a freezer-safe container and refrigerate. When the ice cream is ready take it out of the fridge and let it sit on a counter top for five minutes or so.
  • Portion out the ready ice cream using an ice cream scoop or a large spoon. Garnish with fresh raspberries and enjoy in good company!

Tip: Use very ripe bananas to make this ice cream. because ripe bananas are very sweeter and very aromatic there is no need for additional sweetener or aroma additives. The best way to freeze bananas is to peel them and chop them into a medium size chunks. To make a soft-serve you can also use a Champion juicer or a Vitamix blender.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Thursday, July 3, 2014

Chia Fresca With Fresh Mint

As you are preparing for the Independence Day celebrations you probably have lemonade of some kind on the menu. I hope you are not adding sugar to yours. If you haven't made any lemonade yet or are considering buying some in a store, here is a recipe worth trying. Chia fresca is a wonderful alternative to sugar-loaded lemonades or sodas. It is very easy to make and quite delicious. 

This is variation of my iskiate recipe that was published last summer. Iskiate is not only refreshing, but it is also very nourishing. In summer I love to add fresh mint to it.

  • 1/4 gallon water (spring, mineral, or purified)
  • juice of 3 limes
  • 5-6 twigs of fresh mint plus 1 for garnish
  • 2 Tbsp chia seeds (add more if you wish)

  • Pour water into a jar. Add chia seeds and mix well. The seeds will fall onto a bottom of the jar. This is quite all right. Place the jar into a fridge for couple of hours. The chia seeds will jellify in the jar giving the water a "round", smooth feel.
  • Take the jar out of the fridge. Add lime juice and mint leaves. Return the jar into the fridge for at least 30 minutes.
  • Take the jar out of the fridge and remove the "spent" mint twigs. Place a fresh twig of mint in the jar for garnish and stir before pouring out. Serve chilled. Enjoy for increased energy on a hot summer day!

Two table spoons of chia seeds (about 25 grams), provide about 7 grams of fiber. This dose also includes considerable amount of Omega-3 fatty acids, calcium, phosphorous, magnesium, manganese, copper, niacin, and zinc.

~ Wishing everyone a happy Independence Day! ~

In radiant health - passionately raw - Dominique

To learn more about the chia seeds please click here

Also of interest


Sun-Dried Sweet Potato Chips With Herbes de Provence

I had a bag of South African sweet potato and decided to take advantage of the hot summer weather: I made sun dried chips. It took one day to turn the potato slices into delicious and healthy chips. But this is New Mexico! If you live in a climate with higher humidity you may need a bit longer. In any case, healthy Celtic salt helps to draw moisture out of the potato.

Purple on the outside, white on the inside

  • 3-4 sweet potatoes
  • 2 tsp Celtic sea salt
  • 2 tsp dried Herbes de Provence (thyme, oregano, savory, rosemary, marjoram)
  • juice of 1/2 lemon
  • 1 Tbsp virgin olive oil

  • In a medium large bowl mix a marinade using lemon juice, olive oil and Herbes de Provence.
  • Wash and pat dry the sweet potatoes. Using a sharp knife or a mandolin cut potatoes into thin slices.
  • Put potato slices into the bowl and gently mix with the marinade. Make sure that all the slices are coated with it. 
  • Line out a tray or a shallow baking pan with kitchen paper. Sprinkle a little salt on it. Spread potato slices over it without overlapping. Sprinkle salt on the potato slices.

Ready for drying in the sun!
  • Place the tray in the sun. You may want to cover it with cheese cloth for protection from insects. Allow the tray to sit in the sun for few hours. Depending on the temperature and the humidity your chips will be almost dry after 3-4 hours. Turn the chips around and sprinkle them with more salt if necessary. After 2-3 hours the chips will be perfectly dry.
  • When chips are completely dehydrated and crispy store them in and airtight container. Enjoy in good company when you feel like snacking or take them with you when you travel.

 Delicious sun-dried sweet potato chips with Herbes de Provence

Tip: If the weather does not allow you to sun dry sweet potato, or anything else for that matter, you can use the dehydrator. Dehydrator is a very useful tool in the raw food kitchen and you may want to consider buying one. This useful tool opens so many possibilities. You will never stop creating!

In radiant health - passionately raw - Dominique

Bag of organic South African sweet potatoes

Dominique Allmon©2014


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