Wednesday, August 27, 2014

It Does Not Always Have To Be A Carrot Juice

I make juices as often as I can. If you visit my blog on regular bases you may have noticed that I do not often mix fruits with vegetable in my juicing recipes, but when I make a vegetable juice I almost always add carrots. 

This is my personal preference, but it does not always have to be a carrot. You can make wonderful juices without carrots. I leave the creative process all up to you, but if you need an inspiration here is one of my favorite carrot-less juice recipes. 

  • 2 bunches of celery
  • 6 red bell peppers
  • 6 large, ripe tomatoes (I used heirloom red and purple ones)
  • 1 hot pepper, seeds removed (dare to use habanero pepper) 
  • 1 tsp virgin olive or flax oil ( necessary for the absorption of vitamin A and beta carotene)

  • Chop all the ingredients if your juicer requires it. 
  • Juice all the ingredients one by one starting with celery. Add olive oil and mix well.
  • Pour juice into glassed and enjoy in good company!

Tip: To make this juice I used certified bio-dynamically grown organic celery. Celery is one of the leading vegetable on the "dirty dozen" list. Do not ever buy conventionally grown celery. The pesticide contamination of the conventionally grown celery is appalling! It really is a wonder that such produce is even considered safe for human consumption. Do yourself a favor, buy organic vegetable whenever you can. Also, do not discard the leftover vegetable pulp. You can use it to make a soup (cooked or raw), to make savory crackers (baked or raw) or to make a salad dressing or a dip. Check out some of my frugal recipes for more inspiration. 

One last thing. Did you know that you can actually regrow your celery? If you cut off the bottoms and place them in clean water they will sprout and grow again. Give it a try. You can harvest the young shoots and use them to spice your salads, or you wait a little longer and see them grow tall.

 Regrowing celery

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Monday, August 25, 2014

Purple Basil Pesto

I believe that you can never go wrong with pesto. This wonderful condiment requires only few ingredients and is very easy to make. It can be used as a classic pasta sauce but also mixed into salad dressings, dips, spreads and sauces.

Purple Basil, Brazil Nuts and Garlic

To make pesto you can use variety of herbs and nuts. They will form the basic taste note. Olive oil, garlic, salt, and lemon juice should complement the used herbs, but should not overwhelm them. You really want to taste the main herb.

In this recipe I used a wonderful purple basil. I added a little green basil because I realize that my purple basil plant was a bit too small to yield enough pesto for two. 

  • 2 cups purple basil leaves, packed
  • 1/2 cup  green basil leaves, packed (optional)
  • 1/2 cup Brazil nuts
  • 1/2 cup virgin olive oil (add more if needed)
  • 1 large garlic clove
  • 2 Tbsp freshly pressed lemon juice
  • Celtic sea salt to taste 

Purple Basil Pesto

  • Put all the ingredients into a food processor and blend into a slightly coarse pesto.
  • Adjust the taste. Add more salt or lemon juice if you prefer.
  • Serve with raw and cooked pasta. Enjoy in good company!

In radiant health - passionately raw - Dominique

Purple basil

Dominique Allmon©2014


Sunday, August 24, 2014

Sunday Special Mediterranean Raw Zucchini Pasta

This is a sun-infused raw recipe for the whole family. I used pure, easily accessible organic ingredients that evoke popular Mediterranean cooking. The pasta is made of zucchini or a summer squash. The pasta sauce is actually a salad of sorts made out of chopped heirloom tomatoes mixed with herbs, olives, onions, and garlic. The whole dish is very easy and fun to make. You can involve your whole family in the process and enjoy it even more when it is ready. I believe that raw food should not separate people. It should unite them in the common goal for health, happiness and longevity. Make this dish and introduce it to raw food skeptics. There is nothing weird about raw food unless you make it so. 

Organic heirloom tomatoes

The ingredients below are calculated for a family of four. Take more if you have a bigger family or expect guests. Use organic ingredients whenever you can.


for the pasta
  • 4 medium large zucchini
  • freshly pressed juice of 1/2 lemon
  • 1 Tbsp virgin olive oil
  • 1/4 tsp dried thyme
  • pinch Celtic sea salt

Spiralizing zucchini

for the Mediterranean sauce
  • 1 pound heirloom tomatoes (or any organic ripe tomatoes you can get)
  • 1 small onion
  • 2 spring onions with greens
  • 1/2 cup black olives, seeds removed
  • 1/2 cup chopped Mediterranean herbs (basil, thyme, mint, oregano, cilantro)
  • 2-3 cloves young garlic, minced
  • 1/2 cup virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp freshly pressed lemon juice
  • Celtic sea salt and freshly ground black pepper to taste
  • 1/2 cup raw pine nuts

Tenderizing zucchini noodles

  • Wash and dry all the fresh ingredients.
  • Chop tomatoes into cubes. If you are using cherry tomatoes you may want to quarter them.  Chop onions, spring onions and olives. Mix everything in a large bowl. Add herbs and garlic. Mix well. Add olive oil, vinegar and lemon juice. Season with salt and pepper. Taste and add more salt or pepper if needed. Cover the bowl and place it in the fridge to marinate while you are making the noodles.
  • Craft noodles out of zucchini or a summer squash using a spiralizer, vegetable peeler or a julienne slicer. In a large bowl gently mix the noodles with lemon juice, olive oil, salt and thyme. Allow to tenderize for a few minutes. The pasta should be tender enough but still feel have a little crunch to it.
  • Now, there are two ways of serving this dish: You can serve the noodles on individual plates and top them with the sauce and toss some pine nuts; or you can mix everything in a large bowl and then portion out. I leave this to you, but whatever you do, enjoy it in good company!

Sunday Special!

Wishing everyone a wonderful Sunday - in radiant health - passionately raw - Dominique

Sunday Special Mediterranean Raw Zucchini Pasta

Dominique Allmon©2014


Saturday, August 23, 2014

Spicy Aged Raw Macadamia Nut Cheese Recipe

Cheeses made from nuts are becoming more and more popular. Many people cannot tolerate milk and they choose dairy-free diet. But even real milk cheese lovers are becoming skeptical because of all the additives in cheese. Raw milk and raw milk cheese have a status of rarity and are very hard to get. Nut cheese is a wonderful alternative, provided you are not allergic to nuts.

 Main ingredients for macadamia nut cheese

  • 2 cups raw macadamia nuts, soaked in purified water over night
  • 1 cup purified water
  • 1 tsp powdered probiotics
  • 1 Tbsp maple syrup (probiotics need sugar to thrive)
  • 1 Tbsp nutritional yeast
  • 2 Tbsp freshly pressed lemon juice
  • 1/2 tsp Celtic sea salt
  • 1/4 garlic powder
  • 1/4 onion powder
  • 1/4 tsp hot chili flakes


Processed macadamia nuts - ready for cheese making

  • Place nuts and water in a food processor or a blender and whiz into a smooth, creamy mass. Add maple syrup and probiotics. Blend again for a few seconds.
  • Transfer the macadamia mass into a sieve lined out with a clean piece of cheese cloth. Gather the ends of the cheese cloth together and twist them into a knot. Squeeze as much excess liquid as you can. (Do not discard the liquid. Instead, use it to make a smoothie.)
  • Twist the ends of the cheese cloth a bit tighter and hang it over a clean vessel. Cover the vessel with a kitchen towel and place it in a warm place. Allow the cheese to culture for at least 12 hours. Depending on the room temperature you can leave the cheese culture for up to 48 hours.

  • Once the cheese culture develops an unmistakable fermented, but not rotten, odor you will know that it is time to proceed to the next stage of cheese making. Remove the fermented macadamia nut cheese from the cheese cloth and place it a mixing bowl or a food processor. Add nutritional yeast and all the other remaining ingredients. Mix well. Transfer your cheese into a smaller bowl. Cover the bowl and place it in the fridge for at least couple of days. You can keep it in the fridge for up to one week. The cheese should harden a bit and look like a ricotta cheese. You can eat it just the way it is or proceed to the next stage.

  • Remove the bowl from the fridge and check if the cheese is firm enough for molding. If it is still too flowing, cover the bowl again and place it back in the fridge for another day or two. If you are satisfied with the result you can now fill the mold with your cheese. Make sure that there are no air pockets. Press the cheese out of the mold and put it on a dehydrator sheet. Dehydrate for about 8 hours at 115°F. Your cheese should now have a rind that will protect it from spoiling.

 Macadamia nut cheese ready for the dehydrator

  • Wrap your cheese in a wax paper (use special cheese paper if you can) and place it an airtight container. Your cheese is now ready for aging. Close the container and put it in the fridge. Allow the cheese to age for at least four to six weeks. You can leave it in the fridge for much longer if you want to. Simply make sure that it doesn't spoil. Once the cheese is aged you can cut it into wedges or slices and enjoy it in good company on raw crackers or bread.

 Spicy macadamia nut cheese spread with fresh peppers and spring onions

Tip: If you do not have a dehydrator or do not want to age this cheese you can enjoy it right away. It has a wonderful ricotta texture. Eat it the way it is or add your favorite herbs and enjoy it on raw crackers or as a dip.

In radiant health - passionately raw - Dominique

Wrapped and ready for aging!

To find out how this cheese looks after aging please click here

Dominique Allmon©2014


Thursday, August 21, 2014

Kale Chocolate Smoothie

This is a smoothie that I am making quite often. It combines The green goodness of kale with the antioxidant power of raw cacao. I am always adding raw honey to it to strengthen my immune system. You can use other sweeteners if you prefer, but I believe that no other sweetener comes with as many benefits as honey. And raw honey is really raw! I am using coconut water, but you may want to use raw nut milk for a bit creamier consistency. 

  • 1/2 cup raw cacao
  • 3 kale leaves, hard stems removed
  • 1 very ripe banana
  • 2 Tbsp raw honey
  • pinch Celtic sea salt
  • 1 cup coconut water
  • 2-3 ice cubes

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

Tip: Don't be put off by the brownish-greenish color of this smoothie. It really tastes great!

And if you are still struggling with the idea of adding kale to your menu, consider this: Kale is rich in:
  • Antioxidant and anti-inflammatory compounds
  • Cancer-preventing nutrients called glucosinolates
  • Vitamin K and A and other vital nutrients
  • Chlorophyll

In radiant health - passionately raw - Dominique


Tuesday, August 19, 2014

Carrot Pear Lavender Smoothie

Mixing fruit and vegetable in juices is a widely accepted practice, but fruit and vegetable smoothies are not as common. The truth is that not all the fruit and vegetable combinations are appealing and you have to use your imagination and experiment a bit to get them taste right. Also, if you are using a regular blender you mint not be able to achieve a really smooth consistency of your smoothie. A high power blenders like Vitamix, or the powerful personal blenders like Nutri Bullet can really do the job for you without breaking dawn. 

  • 2 carrots, peeled and chopped
  • 3 ripe pears, cored (peeling optional)
  • 1/2 tsp food grade lavender blossoms, crushed
  • 1 cup nut milk (I used freshly made almond milk)
  • 1 Tbsp raw honey (use lavender blossom honey if you can)
  • pinch pink Himalaya salt
  • 3-4 ice cubes

  • Place all the ingredients in a blender jar and process until smooth. Add more honey if needed.
  • Pour smoothie into glasses and enjoy in good company!

Tip: If your blender is not powerful enough you may want to juice the carrots first. Blend the freshly-made carrot juice with other ingredients. Add the carrot pulp and blend until smooth. And! Remember to buy organic produce whenever you can.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014



Sunday, August 17, 2014

How to Dehydrate Food Without A Dehydrator?

Dehydration is one of the most useful food preparation and preservation techniques. Loved by long-time raw fooddists the technique opens many possibilities for everyone whether you are eating fully raw, mostly raw or are simply willing to try out some interesting raw recipes.

Dehydrating zucchini in the sun on a dehydrator tray

I own a dehydrator but during the hot summer months I dehydrate a lot in the hot sun. I either use a baking pan lined out with a non-stick dehydrator paper or dehydrator trays. A whole day in 98-100 °F turns my goodies nice and dry. To protect my food from insects I cover the trays with cheesecloth.

Depending on the climate you are living in, you will be able to dehydrate simple potato, beet or kale chips, freshly harvested tomatoes, herbs or even some raw crackers and cookies. This works very well in New Mexico, but might not work for you if you live in Georgia or Florida or some other place with high humidity.

Low-temperature oven dehydrated raw beet chips

So what do you do if you are not willing to invest a lot of money in a dehydrator? Use oven and keep the temperature as low as possible to preserve the raw goodness without destroying precious enzymes.

One of my favorite raw chefs tells you how to do it. Watch his video presentation. It really is worthwhile. 

To explore my dehydrated food recipes please click here

In radiant health - passionately raw - Dominique


Friday, August 15, 2014

Blueberry Banana Spinach Smoothie

This is a smoothie-on-the-go recipe. Quick, easy, nutritious. You will have vitamins, minerals, antioxidants, chlorophyll, protein, omega fatty acids and fiber in one glass. Make it as often as you can lay your hands on the ingredients. Remember to buy organic produce whenever possible.

  • 1 cup fresh or frozen blueberries
  • 2 ripe banana
  • 1 cup baby spinach
  • 1 Tbsp ground golden flax
  • 1 1/2 coconut water (use spring water if you do not have coconut water at home)
  • pinch Celtic sea salt
  • 2-3 ice cubes (skip if you are using frozen blueberries)

  • Place all the ingredients in a speed blender and process until smooth. If you are using very ripe bananas you do not need any additional sweetener in this recipe. Keep things simple.
  • Pour into tall glasses and enjoy in good company!

In radiant health - passionately raw - Dominique


Monday, August 11, 2014

Raw Matcha Lime Coconut Truffles

No day passes that I would not come up with a new idea for the almond pulp that stays back after my daily almond milk production. I turn a great part of it into semi-raw cookies that our dog loves beyond everything, but there is still a lot of left. This time I came up with a recipe for refreshingly light summer truffles. Lime and coconut are a classic combination of tastes and flavors. Matcha, or the powdered green Japanese tea, provides protective antioxidant power that we so much need, especially during the summer months and our increased exposure to sun.

My recipe should inspire you to your own frugal creations. You can change the indicated proportions, add mint or vanilla essence, add less or more maple syrup or completely skip the bitter raw cacao if you wish. Experiment!

  • 2 cups almond pulp leftover after making almond milk
  • zest of 3 limes (remember to wash off the wax!)
  • juice of 3 limes
  • 1/2 cup coconut oil
  • 1/2 cup coconut butter
  • 1/3 cup coconut flour (optional)
  • 1/2 cup shredded raw coconut
  • 2 Tbsp matcha
  • 1/4 cup organic maple syrup
  • 1/2 tsp  Celtic sea salt
  • 1/4 cup raw cacao powder for rolling (use more if needed)
  • 1 tsp matcha for garnish
  • 1 Tbsp shredded raw coconut for garnish

  • Place all the ingredients (except the ingredients for garnish, of course) into a bowl of a food processor and mix them into a firm, smooth dough. Add more coconut oil or coconut butter if you think it is necessary. Set the dough aside and allow it to rest for 10-15 minutes. 
  • Using clean hands form  perfectly round truffles. If you use a table spoon of dough for each you should be able to make at least 32 truffles. 
  • Roll half of the truffles in raw cacao. Leave the other half uncovered. Use shredded raw coconut and the matcha powder to garnish them.
  • Arrange the ready truffles on a tray or a baking pan and place them in the fridge for at least 2-3 hours. 
  • Serve chilled and enjoy in good company!

Tip: The truffles taste even much better when you allow the to chill overnight.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Friday, August 8, 2014

Sun-Dried Savory Beet Chips

It is still incredibly hot in New Mexico. I love to take advantage of the warm weather the wonderful energy of the Sun. I dehydrate as much as I can without the dehydrator. This not only saves money and keeps the electricity bill down, but also infuses your food with SOEFs (Subtle Organizing Energy Fields). I will write about this sometime in the future.

This is a very simple recipe. If you own a dehydrator you can make these chips all year round, but if the weather and climate allow, try to dehydrate them in the sun. What could be more natural than that?

  • 2 beets
  • juice of 1/2 lemon
  • 1 Tbsp mustard
  • 1 Tbsp dried dill
  • 2 Medjool dates, soaked in water over night
  • 1/2 Celtic sea salt for the marinade plus more for sprinkling

  • Wash and peel beets. Using a mandolin or a very sharp knife cut the beets into very thin slices.
  • Using a blender make a medium thick dressing. Add a little water if you think it is too thick. Pour it into a bowl.
  • Transfer the beet slices into a bowl with the dressing and mix well making sure that all slices are well coated in it. Allow to marinade for about 10 minutes.
  • Spread the beet slices on a flat surface. You can use a dehydrator tray even if you are drying the chips in the sun. You can take a large baking pan and cover it with a sheet of baking paper. Whatever you you choose, make sure that the beet slices are not overlapping. 
  • Sprinkle the beet slices with some Celtic sea salt. Cover the tray with a cheese cloth to protect them from insects and place it in the direct sun. 
  • Depending on the outside temperature you should be able to turn the chips over after 4 hours or so. Once again you may want to sprinkle a little Celtic salt on them. Allow to dehydrate for another 3 or 4 hours.
  • When the chips are perfectly dry, gather them and remove excess salt. 
  • Store the completely dried chips in airtight container and place in a moisture free place. Enjoy in good company when you feel like snacking.

Tip: If your chips are not ready by the end of the day you may have to use the dehydrator to dry them out completely.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Friday, August 1, 2014

Fizzy Coconut Water Kefir Recipe

Dear Readers! 

Passionately Raw! is taking a short summer break, but before I go I would like to share with you a fantastically refreshing coconut water kefir recipe. This drink will not only keep you hydrated on a hot summer day, it will help you restore your intestinal flora and improve the digestion.

~ Fizzy Coconut Water Kefir ~

  • 4 cups coconut water (preferably straight from the young coconut)
  • 1/4 cup water kefir grains (follow package instructions to activate the grains)
  • 1/2 organic lemon 

  • 1 clip top jar (large enough to hold the liquid and allow space between liquid and the lid)
  • 1 clip top bottle
  • a plastic mesh funnel (or a plastic funnel and a cheesecloth - if you are using metal use stainless steel)
  • Pour coconut water into a clean jar.
  • Add water kefir grains and the lemon half. Remember to wash lemon carefully to remove any wax residue form its skin.
  • Close the lid and leave the jar in a warm place for 2-3 days.
  • Carefully open the lid. Using a funnel pour the contents into a bottle. Discard the lemon, but save the kefir grains to start another batch.
  • Seal the bottle with a lid and leave it in the room temperature for 3 or 4 days. Remember to slightly open the lid to allow the fermentation gasses to escape just a bit. When you will hear a slight "burp" close the bottle and let it rest. Do it twice a day to prevent bottle from exploding.
  • When your kefir is fizzy enough for you, put the bottle in the fridge and keep it cool.
  • Enjoy chilled in good company on its own or with a slice of lime or lemon. Dare to add fresh sage or mint.
Tip: Do not attempt to make coconut water kefir using the regular milk kefir cultures. They will not work in coconut water!

Summer is such a wonderful time of the year. Enjoy what you are up to and remember that now is the best time to put more raw fruits and vegetables on your table.

In radiant health - passionately raw - Dominique

Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time. - John Lubbock

Sonora already on vacation

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