Tuesday, December 30, 2014

Happy New Year!

Dear Readers!

As yet another year is coming to its end, I would like to thank you for your ongoing support. I wish you all a very healthy and happy New Year. No matter what your current situation, make 2015 a magnificent one! I, on the other hand, promise you to provide inspiration that will help you to stay healthy. And I will definitely make you eat your greens! Happy New Year!

~ In radiant health - passionately raw - Dominique ~

Sunday, December 28, 2014

Raw Parsnip Spaghetti With Orange Peel Pesto

I hope all of you had a magnificent time during the Holidays. I imagine you had freshly made juices flowing in streams and mountains of fresh salads made with wholesome, raw ingredients. And plenty of fresh fruits, raw nuts, and raw chocolate, of course!

There can never be unhealthy snacking if you stock up on healthy food choices. My blog is full of  wholesome recipes and I hope some of them inspired you to create your own raw treasures. 

Raw Parsnip Spaghetti With Orange Peel Pesto

My Parsnip Spaghetti is the last raw recipe that I will share with you in 2014. The dish still has a slight touch of Christmas and you can bravely serve it to you New Year's party guests. 

I used orange peel to make the pesto. My oranges were organic and they were not treated with chemicals. I used the entire peel, but left enough white pith on the oranges so that I could still easily squeeze the juice out of them. The pith is a bit bitter. I you do not like the bitter taste, use the zest only.

Most people throw the orange peel away. This is such a pity since orange peel has many health benefits. It contains fiber, Vitamins C and A, citrus flavonoids such as tangeretin and nobiletin, and the flavonone hesperidin, among others. Orange peel can be used to fight common cold, prevent variety of cancers, improve digestion and balance cholesterol levels.

If you are not sure about your oranges, or cannot obtain organic, untreated ones, use only freshly pressed orange juice and add more nuts to the recipe. The taste will be a bit different, but you still will be able to enjoy this delicate winter dish.

Parsnip Spaghetti 

  • 2 medium large parsnips, washed and peeled (makes enough pasta for 4 people)
  • peel of 1 untreated organic orange, chopped 
  • freshly pressed juice of 1 orange (add more if pesto turns out too thick)
  • 1/2 cup raw almonds, soaked in water overnight
  • 1/3 cup raw pistachios (they do not need any soaking)
  • 2 garlic cloves
  • 1 Tbsp fresh basil leaves, chopped
  • 1/3 cup virgin olive oil
  • freshly ground black pepper
  • 1/2 tsp Celtic sea salt
  • handful of basil leaves for garnish

Raw Orange Peel Pesto

  • Spiralize the parsnips. Add pinch of salt, one tablespoon of olive oil and 1 tablespoon of orange juice. Mix gently. Set aside to tenderize a bit. 
  • In a food processor combine almonds, pistachios, orange peel, orange juice, and garlic into a slightly coarse paste. Add olive oil and chopped basil. Mix well. Add salt and pepper. Mix again. Adjust the taste to your personal liking. 
  • Mix half of the pesto with the parsnip noodles. 
  • Portion out the noodles. Garnish with a dollop of pesto and basil leaves. Enjoy in good company!

Raw Parsnip Spaghetti With Orange Peel Pesto

Tip: If you are making almond milk on regular bases you can use the leftover almond pulp to make variety of raw dishes. You can use it to make pesto of any kind, for instance.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Tuesday, December 23, 2014

Beet, Pomegranate And Cranberry Juice

Right before Christmas I'd like to share with you a gift from nature: purple superfood juice that is loaded with vitamins,  antioxidants, and other phytonutrients that are incredibly beneficial to health. All three ingredients are in season now so you will have no difficulty obtaining them in your local grocery store. Remember to buy organic ingredients whenever you can.

  • 3 large beets (thoroughly washed, leave the peel on if your beets are organic)
  • arils of 2 pomegranates 
  • 2 cups cranberries

  • Pass all the ingredients through a juicer. 
  • Pour into glasses and indulge in good company! 

~ How to De-seed Pomegranate ~ 

Wash the pomegranates. There are a few ways to de-seed a pomegranate. I use the water method because it is not only the cleanest one, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into quarters. Gently break the fruit apart and submerge each chunk under water. Using your fingers gently remove the arils from the membranes that are holding them in place. You will notice that the arils sink down in water and the light, white membranes float on top. Remove the floating membranes. Strain the arils using a sieve or a colander and transfer them into a clean bowl. Remove any remaining membranes. Set aside. 

Christmas kitty - rescued during storm
from a tree in the front yard only yesterday

~ Wishing all my readers a merry and peaceful Christmas ~ In radiant health ~ passionately raw ~ Dominique

Sunday, December 21, 2014

Christmas Eggnog Recipe

I have wonderful childhood memories of the time before Christmas. Our house was filled with exotic scents. My mother converted the kitchen into an alchemist's laboratory and we could not wait for the goodies to finally appear on the Christmas table. 

Alcohol was never a big thing in my parents' home, but from time to time they would have a small amount of cognac to improve digestion. There was champagne on the New Year's Eve, and on very cold days they would make mulled honey wine (mead). Sometimes there was eggnog made with eggs, of course.

I am sharing with you raw version of a classic recipe. I use raw eggs in this recipe. If you are a vegan or do not want to eat raw eggs, you may want to add an extra banana or a scoop of a rich raw protein powder. However, if you decide to add raw eggs, make sure that you are using the freshest, free range, organic ones to avoid such health hazards as the salmonella infection. The store-bought organic eggs are not ideal! Visit a farmers' market or a farm if you can. I have been eating raw eggs since my early childhood and never got sick, but I can understand if you have some objections. 

  • 3 cups freshly made almond milk 
  • 2 ripe bananas, peeled and chopped
  • 2 raw eggs (use only freshest, certified, free-range, perfectly organic eggs)
  • 5 Medjool dates, soaked in water overnight
  • 1/3 tsp ground nutmeg
  • 1/3 tsp organic vanilla extract
  • pinch ground cloves
  • pinch ground cardamom
  • pinch Celtic sea salt
  • 4 cinnamon sticks for garnish

  • Blend all the ingredients until velvety smooth. (Vegans skip the raw eggs!)
  • Pour the eggnog into glasses and decorate with cinnamon sticks. Enjoy in good company!

Tip: To make an adult version of this recipe add a shot of good quality rum and blend again. Serve right away. If you do not want to use alcohol but still wish the eggnog to have a warming effect on a cold winter day, blend in a small jalapeno pepper and a pinch of turmeric powder. Easy on the turmeric, though.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

To learn about the health benefits of raw eggs please click here


Thursday, December 18, 2014

Best Christmas Gifts For Raw Chefs

Whether you celebrate Christmas or not, this time of the year is a time of mindfulness, generosity and giving. The gifts do not have to be big, expensive or extravagant to make someone happy, but they have to be thoughtful, sustainable and useful. For many people the best gifts are those that were made by hand, or prepared in the kitchen, but if you are deciding to buy a gift, choose glass, wood or metal over plastic. Buy products that will last a bit longer. The throw-away lifestyle takes a real tall on our environment, so be thoughtful.

If you know an aspiring raw chef or someone who only recently discovered raw food you may be wondering what to give them. Like any other person who loves to prepare food, your raw chef probably loves recipe books, kitchen tools and useful ingredients that can be turned into delicious raw recipes. 

Consider buying an attractive vintage set of measuring spoons or some other kitchen utensils. Look for an exotic spice mix, or a large bag of organic raw nuts or superfoods. Get them the latest raw recipe book or an attractive salad bowl. A raw chef can never have enough of these things and will be grateful for any such gift. At least, I would be!

Once you have wisely chosen your gift, wrap it up nicely. Again, think about the environment and use gift wrapping paper that was either made from recycled paper or one such that is pretty enough to be reused again. Support small local businesses and online networks such as Etsy. And whatever you do, always give your gift from the heart.

Remember that the good vibes you are sending out will get back to you multiplied by the joy you have given others.

In radiant health - passionately raw - Dominique


Sunday, December 14, 2014

Raw Lemon And Rosemary Cookies

If you are a healthy person on a raw food diet you do not normally have unhealthy cravings, but even a healthiest person can have a moment of weakness and desire a really sweet treat. A raw desert is always a better choice, so why not make one?

This is such a simple recipe! Everybody is using cinnamon, cloves and such in their Christmas cookie recipes. I decided to use something different this year: lemon and rosemary! Lemon and rosemary blend into unforgettable flavor that will keep you thinking of summer even on the coldest winter day.

This is another frugal recipe that helps you save money. I used almond pulp that remains after making almond milk. Depending how moist is your leftover pulp you may have to adjust the amounts of ingredients used in this recipe. You may, of course, skip the almond pulp altogether and use raw almond flour or increase the amount of raw coconut flour used by me. Experiment. It really is such a fun!

  • 1 cup almond pulp from leftover from making almond milk
  • 1/2 cup shredded raw coconut
  • 1/3 cup raw coconut flour
  • juice of 1 lemon
  • 1 tsp lemon zest
  • 1/3 tsp ground dried rosemary
  • pinch Celtic sea salt
  • 1/2 cup coconut oil, melted in water bath
  • 3 Tbsp organic maple syrup (add more if you prefer)
  • 1 Tbsp shredded fresh rosemary for garnish (hard twigs removed)

  • Combine all ingredients in a food processor an mix into a firm but very smooth dough. It shouldn't be too moist, but it should not crumble either. Allow the dough to rest for 15 minutes or so before working with it.
  • Roll out the dough between two sheets of waxed paper. This will prevent the dough from sticking up to you rolling pin. You can leave as thick as you like, I rolled it out to a bit less than 1/4 inch thickness. 
  • Using a cookie cutter of your choice cut out cookies. Garnish cookies with fresh rosemary.
  • Dehydrate cookies for up to 12 hours at 115°F. ( You can use the oven if you do not have a dehydrator. Make sure you are not baking them if you want them to be raw.)
  • Store cookies in an airtight jar. Keep the jar in the fridge to prevent spoilage. Indulge without guilt!

Tip: As with any raw dessert, this cookies should be eaten quickly. You may freeze them if you prefer, but I would suggest that you rather made smaller batches and always ate them fresh.

In radiant health - passionately raw - Dominique

To learn how to make raw nut milk please click here

Friday, December 12, 2014

Juicing in Winter

For many raw food lovers living in the Northern hemisphere winter poses a dilemma of sorts. Organic locally grown products become a bit scarce, but there is still a lot to chose from: cabbage, kale, root vegetables, winter squashes, persimmons, pomegranates, citrus fruit... 

When temperatures move towards zero degrees and below, many people crave warming comfort foods. Juice or a salad is not always the first choice when you feel like having a bowl of steaming carrot-ginger soup.

I do not believe that you have to give up juicing during the cold winter months. Quite the contrary. You can continue your juicing routine, but you have to chose the ingredients wisely. For instance, cucumbers are fantastic when you want to stay hydrated, but they are considered to be cooling not warming vegetables. If you want to use cucumbers in your winter juices you will have to add something warming to your juice. Say, something like hot jalapeno pepper and leeks.

My winter juices are mostly made of root vegetable, cabbage, kale, apples, and citrus fruit. I add fresh ginger root, fresh turmeric root, and hot chili peppers. I also add cultured vegetables, fresh herbs and spices to make my juices taste different every time I make them. And I always add a few drops of virgin olive oil or a cold pressed flax or hemp oil. Fat is necessary for the absorption of fat-soluble vitamins. It also add energy for the body to burn. 

~ Winter Juice Recipe ~

  • 2 large beets
  • 1 large sweet potato
  • 1 parsnip
  • 2 apples
  • 1 orange
  • 1 hot pepper
  • 1 inch fresh turmeric root

  • Pass all the ingredients through a juicer. 
  • Pour juice into glasses and add 1/2 tsp cold pressed hemp oil to each glass. Mix well and enjoy in good company!
Tip: Save the leftover pulp! You can use it to make raw crackers or raw burgers. Add it to smoothies or make a raw soup.
    In radiant health - passionately raw - Dominique

    Also of interest: How to Stay Raw in Winter

    Dominique Allmon©2014


    Monday, December 8, 2014

    Pink Pomelo Salad Dressing

    Pomelo (Citrus maxima) is a large fruit from the citrus family native to South and Southeast Asia. Like all the other fruits from the citrus family, pomelo comes with countless health benefits. Rich in Vitamin C, bioflavonoids, fiber and potassium, pomelo is a useful home remedy:
    • it can help boost the immune system
    • it can help improve oral health
    • it can help improve digestion
    • it can help manage weight
    • it can help contain urinary tract infections
    • it can help lower the blood pressure 
    • it can help prevent various cancers

    Pomelos contain carnitine pamitoyl-transferase - a fat-burning enzyme - that may help obese people loose weight.

    • 1 cup freshly pressed pink pomelo juice
    • 1 cup virgin olive oil (use flax or hemp oil if you prefer)
    • 1 Tbsp pink pepper berries
    • 1 tsp pink Himalaya salt

    • In a blender whiz all the ingredients into a creamy dressing. Add more juice or purified water if the dressing turns out too thick. Enjoy in good company on tossed winter salads!

    Tip: If you cannot find pink pomelo use white pomelo or a pink grapefruit. Pink grapefruit is not as bitter as the white grapefruit, but it is much more bitter than pomelo - pink or white. Your salad dressing will taste a bit different than mine, but you will still be able to enjoy the refreshing citrus taste. 

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

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

    Saturday, December 6, 2014

    Spicy Sauerkraut Recipe

    Raw, cultured vegetables are one of the healthiest foods available to mankind and sauerkraut is probably one of the most popular ones.

    Sauerkraut is often associated with the German culture, but the Germans were not the ones who invented it. Written records dating back more than two thousand years show that sauerkraut was consumed in China by the laborers who constructed the Great Wall of China. Shredded cabbage was naturally fermented in rice wine. How sauerkraut arrived in Europe is not known, but scholars suspect that it was brought by the Mongol hordes in the 13th century.

    Naturally fermented sauerkraut is a perfect living food. It combines the health benefits of cabbage with the health benefits of probiotics. 

    Sauerkraut is rich in the immune system supporting vitamin C and you should consider adding it to your winter diet. The beneficial bacteria in sauerkraut not only supports healthy digestion, but may also prevent cancer of the colon.

    • 1 medium large white cabbage, shredded (save two outer leaves)
    • 1 large carrot shredded
    • 2 Tbsp hot chili flakes
    • 2 Tbsp fine Celtic sea salt 

    • Place shredded cabbage in a large bowl. Add salt and massage cabbage with clean hands until cabbage is soft and you see juice in a bowl.
    • Add shredded cabbage and chili flakes. Mix well.
    • Transfer the massaged cabbage into a jar. Work in layers. Tightly press each layer of cabbage to remove excess air. Fill the jar with cabbage leaving about 1 inch space between the cabbage and the lid. Cover the packed shredded cabbage with two folded outer cabbage leaves and press them down. 
    • Close the jar and place it for 3-4 days in room temperature.
    • Carefully open the jar and taste your sauerkraut. If you are satisfied with the acidity you can place the jar in the fridge to slow down the fermentation. If you prefer your sauerkraut to be more acidic, allow the fermentation to go on for another day or two. Enjoy in good company as often as you can!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

    Also of interest: Purple Sauerkraut


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