Thursday, April 30, 2015

Spicy Strawberry Gazpacho

As many of you probably know, gazpacho is a cold, refreshing raw vegetable soup that has its origins in the Spanish region of Andalusia. The soup is usually made of tomatoes, bell peppers, cucumbers, garlic, onion, olive oil, vinegar, salt, and bread.

There are many varieties of this classic Andalusian recipe depending on the region of Spain where it is made. Some gourmet cooks took the original recipe into a next level and created various fruit based recipes. Strawberry gazpacho is one of them and like with everything even this recipe has many version. Here is mine. 


for the soup
  • 2 1/2 cups strawberries, chopped
  • 1/2 cup purple onion, chopped
  • 1/2 cup red bell pepper, seeded and chopped
  • 1/2 cup cucumber, peeled, seeded and chopped
  • 1 clove garlic, chopped
  • 1/3 tsp chopped habanero pepper or any other hot pepper
  • 1/2 Tbsp fresh tarragon
  • 3 Tbsp virgin olive oil
  • 1 Tbsp sweet almond seed oil
  • 1 Tbsp aged balsamic vinegar (use apple cider or strawberry vinegar if you prefer)
  • 1/2 cup water
  • 1/2 tsp pink Himalaya salt

for the garnish
  • 1 Tbsp chopped strawberries
  • 1/2 tsp chopped red bell peppers
  • 1/2 tsp chopped cucumber
  • sprigs of fresh tarragon

  • Place all the solid ingredients in a bowl, add balsamic vinegar and mix well. Cover the bowl with a lid and place it in the refrigerator for at least 30 minutes. 
  • Remove the bowl from the fridge and transfer the content into a bowl of a food processor or a blender and process until smooth.
  • Add all the remaining liquid ingredients and whiz again. Add salt and pepper. Mix well. Adjust the taste to your personal liking.
  • Pour the soup into individual bowls, garnish with chopped strawberries, bell peppers and cucumber. Serve right away and enjoy it in good company!
I hope that this healthy and very tasty soup will make you dance straight into May... 
    Tip: To shorten the preparation time you may want to add 2-3 ice cubes to step 1 and serve the soup in nicely chilled soup bowls. And one more thing, use organic ingredients whenever you can, especially the strawberries.

    You may also want to try my Gazpacho Andaluz recipe. Recipe link here.

    In radiant health - passionately raw - Dominique 

    Dominique Allmon©2015


    Sunday, April 26, 2015

    A Very Special Broccoli Crunch Recipe

    This is a very special recipe for me. I eat this salad quite often to prevent cancer. Although there is no history of cancer in my family I have been using food for a very long time to prevent cancer and other degenerative diseases. Some foods are more effective than others and should be eaten more often.

    This simple recipe combines health benefits of broccoli with the health benefits of purple foods.

    Broccoli will help you detoxify your body. It contains three glucosinolate phytonutrients - glucoraphanin, gluconasturtiin, and glucobrassicin. These three nutrients work in synergy to support all steps of the body's own detoxification process that includes activation, neutralization and elimination of toxins. Research shows that broccoli has anti-inflammatory and antioxidant properties. It can also help prevent certain cancers. It is rich in vitamins K, C and folate; minerals such as chromium, phosphorus, potassium and manganese; and fiber.

    Purple foods may help you lower blood pressure, reduce the risk of heart disease and Type 2 diabetes. They contain anthocyanins that may help prevent urinary tract infections. They also act against the ulcers-causing bacteria and may help you lower your risk of colon cancer.


    for the crunch
    • 2 cups broccoli florets
    • 1 cup purple grapes, halved
    • 1/2 cup purple onion, chopped

    for the dressing
    • entire broccoli stem, peeled and chopped (I got about 1/3 cup from mine)
    • 1/4 cup cashew nuts, soaked in water for at least 3 hours
    • 1/4 cup virgin olive oil (use cold pressed flax oil if you prefer)
    • 1/4 cup freshly pressed lemon juice
    • 1/2 tsp pink Himalaya salt
    • 1 tsp freshly ground black pepper

    • In a large bowl mix broccoli florets with grapes and chopped onion.
    • Using a blender whiz a creamy dressing using all the dressing ingredients.
    • Pour dressing over the broccoli and mix well. Cover the bowl and place it in the fridge for about 30 minutes. Allow the flavors to mingle.
    • Take the bowl out of the fridge. Give the salad another stir and serve. Enjoy in good company!

    I hope you are going to make this salad quite often. The health benefits of all these ingredients cannot be underestimated, especially if there is a history of disease in your family. Eat to prevent cancer. Eat to reverse premature aging. Eat to stay fit and healthy until a very old age.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


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

    Wednesday, April 22, 2015

    Asparagus Salad with Wild Herbs and Baby Greens

    On this 45th Earth Day anniversary I have a little gift for you - a very special salad recipe that celebrates both, the sacred wilderness of the forest and the earth conscious, sustainable organic farming.

    I foraged the wild herbs short before the salad was made and tossed them together with organic green asparagus and organic baby greens. The choice of dressing for this salad was very easy. I mixed two seldom used oils with lime juice. and used my own lemon and pepper seasoning. I hope that this recipe will inspire you to your own wild creations. 


    for the salad
    • 1 cup foraged wild herbs: lamium, dandelion, sorrel 
    • 2 cups baby greens: spinach, Swiss chard, arugula
    • 8-10 spears of green asparagus 

    for the dressing
    • 5 Tbsp cold pressed camelina oil (Camelina sattiva also known as the gold of pleasure or wild flax)
    • 5 Tbsp culinary grade cold pressed evening primrose oil 
    • freshly pressed juice of 5 key limes
    • 1/2 tbs ground dried lemon peel
    • pinch Celtic sea salt
    • freshly ground mixed peppercorns (white, green, black and pink)

    • In a small bowl whisk the dressing using all the dressing ingredients. Set aside and keep it ready.
    • Toss washed wild herbs and baby green into a large mixing bowl. Set aside.
    • Wash the asparagus and cut off the tops. Toss the tops into a bowl with the dressing and let them sit for a while. In meantime, cut off the hard, woody ends of asparagus spears. Using a vegetable peeler "shave" the asparagus lengthwise. Toss the shavings into a bowl with the salad dressing and mix well. 
    • Add asparagus tops and shaving into the salad bowl and mix gently without crushing the greens.
    • Arrange the salad on individual plates  and enjoy it in good company!

    Tip: If you have never picked wild herbs before and are not sure what to pick, take a course in foraging. To be on a save side use cultivated herbs in the mix. I am also aware that you may not be able to find the "exotic" oils in your health food store. Use a cold pressed oil of your choice, but if you have a chance, explore online options a try the unique camelina oil. It is incredibly rich in Omega-3 essential fatty acids and has an interestingly "earthy" taste.

    Hug a tree today and remember that "We didn't inherit the Earth from our ancestors. We borrowed it from our children." (Native American Proverb)

    ~ Wishing everyone a wonderful Earth Day ~

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Tuesday, April 21, 2015

    Vegan Poppy Seed Dressing

    Like many other popular salad dressings, poppy seed dressing is a classic. You can buy it in almost every supermarket, but why would you if you can make your own, healthier, cleaner version. 

    Vegan Poppy Seed Dressing

    • 1/2 cup raw cashew nuts, soaked in purified water overnight
    • 1/3 cup poppy seeds, soaked in purified water for about 30 minutes
    • 1 cup virgin olive oil (I used a very strong frantoio olive oil from Tuscany)
    • juice of 1 lemon
    • 1 shallot, roughly chopped
    • 1/2 tsp Celtic sea salt (add more if needed)
    • freshly ground pepper to taste

    • Place all the ingredients in a bowl of your blender and process on high speed until smooth and creamy. Add purified water or more lemon juice if the dressing turns out too thick. Whiz again.
    • Adjust the taste to your personal liking and serve with your favorite greens. Enjoy in good company!

    The dressing stores well in the refrigerator for 3-4 days. Make small batches and use quickly.

    ~ Spinach Salad with Poppy Seed Dressing ~

    • bowl of spinach, washed and drained
    • 1 cup chopped strawberries
    • 1/3 cup raw pecan nuts (optional)
    • generous amount of poppy seed dressing

    • Toss all ingredients together. Add the dressing and enjoy in good company!

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Sunday, April 19, 2015

    Tasty Green Dip Recipe

    For many people juicing becomes very expensive when they simply throw away the leftover juice pulp. There are many ways reuse the fiber-rich juice pulp and save money at the same time. 

    In this recipe I am using the juice pulp from my Green "Good Morning" Detox Juice. To make this juice I used cucumbers, tomatillos, cilantro and lemon. The juice was fantastic and the leftover pulp still quite moist. If your juicer extracted all the moisture you may have to add another cucumber or tomatillo to this recipe.

    • 1 cup green juice pulp (cucumbers, tomatillos, cilantro, lemon)
    • 1-2 garlic cloves, chopped
    • 1/2 jalapeno, chopped, seeds removed
    • 1/2 cup chopped cucumber
    • 1/2 cup virgin olive oil, add more if necessary
    • juice of 1 lime
    • 1/2 tsp Celtic sea salt
    • Put all the ingredients into a bowl of a food processor and pulse until all ingredients are well combined. Give it another whiz to make creamy. Adjust the taste if needed.
    • Serve as a dip or sauce  and enjoy in good company!

    All money saving recipes are gathered under the label "frugal recipes."

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Friday, April 17, 2015

    Green "Good Morning" Alkalizing Detox Juice

    Today I am sharing with you another green juice recipe. I love not only its taste, but also what it does for my body. I do not need coffee or any other stimulant in the morning. My blood sugar stays balanced thanks to a very low glycemic index,  my energy levels seem to go up and stay high. 

    Great way to begin a day! Green "Good Morning" Detox JuiceGreat way to begin a day! Green "Good Morning" Alkalizing Detox Juice Recipe by Passionately Raw!  Recipe by Passionately Raw!

    All the ingredients used come with incredible health benefits:
    • Cucumbers - contain compounds that support cardiovascular health, reduce inflammation, and prevent cancer; they are rich in minerals, especially molybdenum, and vitamins, especially vitamin K and B vitamins such as B1, B5 and biotin. Cucumbers keep you hydrated, help you stay cool and remove toxins from the body.
    • Tomatillos - are rich in dietary fiber, vitamins E and C, follate, and minerals such as potassium, copper iron, phosphorus and manganese. Tomatillos contain compounds called  withanolides that are known for their antibacterial and anti-cancer activity.
    • Cilantro - help you control blood sugar and cholesterol levels; helps you fight free radicals, subdue bacterial infections, especially those caused by Salmonella, and detoxify heavy metals, especially lead. Cilantro is rich in vitamin K, A and C, and minerals, especially potassium.
    • Lemons - are rich in flavonoids that have been shown to stop the division of cancer cells in many types of cancer. High in vitamin C, lemons have antioxidant, anti-inflammatory and antibacterial properties. Lemons help improve digestion, support the liver function and help balance blood sugar and cholesterol.

    Depending on mood and availability I love to add a little jalapeno and mint to this juice. You can add some flat-leaved parsley. Give it a try.

    Cilantro, cucumbers, tomatillos and lemon

    • 1 large English cucumber
    • 3 tomatillos
    • 1 large bunch cilantro
    • 1/2 organic lemon with peel

    Great way to begin a day! Green "Good Morning" Alkaliziing Detox Juice Recipe by Passionately Raw!

    • Pass all the ingredients through a juicer starting with lemon. 
    • Add ice cubes if needed and drink right away. Enjoy in good company!

    Tip: Use the leftover juice pulp to make a salad dressing, dip or soup. Mix it with sprouted seeds and a few ingredients of your choice to make raw crackers or raw burgers.

    In my next post I will share with you my green dip recipe that is made out of this green leftover pulp. You are welcome to come back and have a look.

    One last thing. If you are not used to juicing or have serious health issues, do it slowly. Ingredients in this and my other detox recipes work wonders, but the detox process may cause great discomfort that is known as the Herxheimer reaction. The more "toxic" your body the more you may experience flu-like symptoms, skin rush and nausea. Contact a certified natural health practitioner before you begin juicing or any other detox program.

    In radiant health - passionately raw - Dominique

    All detox recipes on this blog are gathered under the label detox. Please click here to find out more.

    Dominique Allmon©2015


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

    Tuesday, April 14, 2015

    2 Sicilian Orange Salad Recipes

    A few days ago, while buying newly harvested Spanish navel oranges and blood oranges from Sicily, my Sicilian acquaintance Concetta reminded me of a wonderful Sicilian orange salad. She makes this salad almost every day to maintain her weight and to keep her blood pressure balanced.

    I love to add citrus fruit to my salads and I love to make mixed citrus salad for breakfast, but I completely forgot about this Sicilian specialty.

    When life throws you oranges... you can have them for breakfast, lunch and dinner!

    There are many versions of the Sicilian orange salad. I will show you two that are also the simplest ones. 

    ~ Sicilian Blood Orange Salad with Spring Onions~

    • 4-5  blood oranges
    • 1/3 cup chopped spring onions
    • 1/3 cup virgin olive oil
    • freshly pressed juice of 1/2 blood orange
    • a generous pinch of pink Himalaya salt
    • freshly ground black pepper

    • Using a very sharp knife peel oranges and cut them into slices. 
    • Place sliced oranges in a salad bowl. Add spring onions and mix well. 
    • In a small mixing bowl whisk a vinaigrette. Pour vinaigrette over the sliced oranges and mix well. Serve right away and enjoy in good company!

     Sicilian Blood Orange Salad with Spring Onions

    ~ Sicilian Orange Salad with Purple Onion and Sage ~

    • 4 navel oranges
    • 1 medium large purple onion
    • 1 Tbsp fresh sage leaves, chopped
    • 1/3 cup virgin olive oil
    • freshly pressed juice of 1/2 navel orange
    • generous pinch of Celtic sea salt
    • freshly ground black pepper

    • Using a very sharp knife peel oranges and cut them into slices. Place orange slices in a mixing bowl.
    • Peel the onion and cut it into halves. Cut each half into thin slices. Add onion slices into the mixing bowl. Add chopped sage. Mix well. 
    • In a small bowl whisk the vinaigrette. Pour vinaigrette over the salad and mix well. Serve right away and enjoy in good company!

    Sicilian Orange Salad with Purple Onions and Sage

    Tip: These basic salad recipes can be expanded. You can add lemons and limes. You can add black olives, sun-dried tomatoes or chopped garlic. You can add  chopped mint, parsley, basil oregano or thyme, or make spicy if you prefer. No sugar or sweetener of any kind is added since this salad is not meant to be a dessert. To make a vinaigrette you can add aged balsamic vinegar, but I personally do not find it necessary since the orange juice has the unmistakably tart sweetness that only enhances the taste of high quality virgin oil.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2015


    Thursday, April 9, 2015

    Jicama, Sweet Potato and Jerusalem Artichoke Slaw

    I hope you can gather all the ingredients necessary for this mind-blowing slaw. I call it so because of what it does to your taste buds. On one hand, you have the earthy tubers that are, kind of, trying to pin you down to the ground; on the other, the incredibly refreshing combination of lime, mint and jalapeno allows you to almost take off with each bite. 

    Tubers are maybe not the prettiest vegetable in the vegetable aisle, but they are not less tasty and nutritious than all the other greens. People who cook their food tend to use them more often that those who prefer their food raw. But like many inconspicuous ingredients, tubers have great potential in raw food kitchen.

    • 1 sweet potato, shredded
    • 1 jicama, shredded
    • 4-5 Jerusalem artichokes (sunchokes), shredded
    • 1 roughly chopped jalapeno pepper, seeds removed
    • 1/2 cup fresh mint leaves, chopped
    • 1/3 cup freshly pressed lime juice (I used key limes)
    • 1/2 cup virgin olive oil
    • 1/2 tsp Celtic sea salt
    • freshly ground pepper to taste (optional)

    • In a large bowl mix shredded tubers. Set aside.
    • In a blender whiz a dressing using all the olive oil, lime juice, jalapeno and mint. Add salt and mix well. Use more salt if necessary. 
    • Pour the dressing over the shredded  tubers and mix well. Cover the bowl and place it in the fridge for 10-15 minutes to chill. 
    • Take the bowl out of the fridge. Add black pepper if you like and mix well. Garnish with fresh mint and enjoy in good company!

    Tip: If you do not have a blender mix olive oil and lime juice in a mixing bowl. Add salt and pepper to taste. Mince mint leaves and the jalapeno pepper, and toss them into the bowl with dressing. Pour the dressing over the shredded tubers and mix well.
      In radiant health - passionately raw - Dominique

      Dominique Allmon©2015


      Saturday, April 4, 2015

      Raw Salsa Verde

      Salsa verde or green salsa is very popular condiment in the Mexican cuisine. It is usually made of raw or cooked tomatillos, hot chile, cilantro, garlic and onions. Other ingredients may also be added. I love to add a little lime juice, olive oil and Celtic sea salt for additional health benefits.

      Raw Salsa Verde

      Be warned, tomatillos are rather tart. Also known as tomate verde or husk tomato, tomatillos are native to Mexico where they were cultivated by Aztecs for centuries. Tomatillo belongs to the nightshades family.

      They are rich in dietary fiber, vitamins E and C, follate, and minerals such as potassium, copper iron, phosphorus and manganese. Tomatillos contain compounds called  withanolides that are known for their antibacterial and anti-cancer activity.

      The Ingredients

      • 3-4 tomatillos, husks removed
      • 1 small purple onion, roughly chopped
      • 1 clove garlic, minced
      • 1/2 chopped jalapeno chili pepper, seeds removed
      • 1/2 cup chopped fresh cilantro
      • juice of 1/2 lime
      • 2 Tbsp virgin olive oil
      • Celtic sea salt to taste


      • Wash the tomatillos to remove the bitter, sticky residue from the surface.
      • Chop tomatillos into quarters and pulse in the food processor.
      • Add jalapeno, onion, garlic, lime juice and cilantro. Pulse again until you get a slightly coarse texture.
      • Add olive oil and pinch of salt to taste. 
      • Transfer ready salsa into a bowl and chill it in the fridge for 1o minutes or so. 
      • Serve as a side dish with other raw dishes and enjoy in good company!

      In radiant health - passionately raw - Dominique

      Salsa Verde!

      Dominique Allmon©2015


      Wednesday, April 1, 2015

      How to Make a Perfect Smoothie

      There must be thousands, if not millions, of smoothie recipes and the list is getting longer with the ever growing popularity of this nutritious drink-cum-meal.

      While there seem to be no limit to creativity, some smoothies taste better than others, and there are some that are definitely healthier than most. Everything depends on the ingredients used.

      What exactly is a smoothie?

      Smoothie is a blended drink usually made out of fruit or vegetable. As the name suggest, the drink has a smooth texture.

      Contrary to common belief, smoothies are not a recent fad. The drink was already known in the United States in 1930s and gained popularity in 1940s when first electric blenders were introduced to consumers. The oldest recipes may have been inspired by the Brazilian vitaminas.

      The word "smoothie" was coined by Mabel Stenger in a 1940 newspaper article "Let the Blender Do It For You." Miss Stenger also wrote a book "Electric Blender Recipes" that was published in 1962.

      The ingredients

      To make a smoothie you can actually blend anything you like. To make a healthy smoothie you should probably be more discerning.

      A smoothie has two main components: a liquid base and a solid ingredient. Taste, texture and nutritional value can be improved with many additional ingredients.

      • purified water
      • coconut water
      • aloe vera
      • freshly pressed fruit juice
      • freshly pressed vegetable juice
      • nut milk 
      • coconut milk
      • soy milk made out of sprouted soy beans
      • raw milk
      • kefir
      • yoghurt
      • buttermilk
      • whey
      • kombucha

      Solid ingredients:
      • fruits such as apples, pears, plums, peaches and cherries (fresh or frozen)
      • avocados
      • berries such as strawberries, blueberries or raspberries (fresh or frozen
      • citrus fruit (seeds removed)
      • tropical fruits such bananas, mangoes, pineapples, papayas, and mangosteen
      • melons, pumpkins and squashes
      • re-hydrated dried fruit and berries such as figs, dates, plums, apricots, raisins and cranberries
      • leafy greens such as spinach and kale
      • vegetables such as cucumbers, beets and carrots
      • sprouted nuts, seeds and grains
      • sprouts such alfalfa, mung bean or lentil
      • raw nut and seed butters

      Additional ingredients:
      • raw protein powders
      • raw cacao 
      • raw eggs
      • ginger root 
      • turmeric root
      • bee pollen and propolis
      • zest from organic oranges, lemons and limes
      • superfood powders such as baobab, açai, goji, camu camu, maca, elderberry, or medicinal mushrooms
      • supergreen powders such as moringa, barley grass, stinging nettle, or wheatgrass
      • algae such as chlorella or spirulina
      • matcha (powdered green tea)
      • sweeteners - depending on ingredients used in the smoothie you may want to add some sweetener. Always choose sweetener that comes with additional health benefits: raw honey, blackstrap molasses, lucuma, maple syrup, coconut syrup, or liquid stevia
      • spices such as vanilla, cinnamon, cardamom, nutmeg or cayenne 
      • fresh herbs such as mint, lemon balm, basil, cilantro, or parsley
      • cold pressed oils such as virgin olive oil, flax, hemp, or argan oil
      • pinch of Celetic or pink Himalaya salt
      • ice cubes (especially on a hot day when you are using fresh not frozen fruits)

      Blending ingredients is rather easy and does not require lots of experience. Start with ingredients you know best and gradually expand your repertory.

      Use at least twice as much liquids as you use solid ingredients. Should you find your smoothie a bit too thick, simply add a bit more of the liquid you are using and blend again. Blend until smooth.

      Always use ripe fruit and add sweetener only when necessary. Re-hydrated dried fruit can be used as sweetener, but do not put too much, especially if you are starting your day with a smoothie. Remember that you want to keep your blood sugar well balanced.

      The tools

      To craft a smoothie you need a blender, although a food processor, hand-held mixer, or even a juicer may be used with certain ingredients.

      There are many blenders on the market and some are better than others. My advice is to always buy the most powerful tool on the market. It should have long warranty and the maker should provide spare parts in case you break the blending bowl or the blade.

      Before you invest your hard-earned money in a blender of any kind, do some research:
      • visit a store and ask for demonstration
      • talk to friends who own and use blenders
      • visit manufacturers' social pages on Pinterest, Facebook or G+ and check if there are any complaints
      • ask the store about their return policy and other services that may be of interest to you as a buyer of an expensive kitchen utensil.

      Once you bought your blender, read the user's manual. Blenders are very easy to operate, but I suggest you follow all safety instructions. Also remember to wash your blender after each use. Proper usage will prolong the life of your blender.

      If you have never made a smoothie before you may need some inspiration. Many blenders come with their own recipe booklets. Bookstores carry ever growing list of recipe books and the world wide web is full of suggestions as well. The greatest fun, however, is experimentation. In no time you will be able to combine ingredients and whiz the tastiest and healthiest smoothies for yourself and your loved ones. Always write down your recipes and give yourself an honest note. In this way you will know whether your creations need any improvements. Remember, creativity has no limits!

      In radiant health - passionately raw - Dominique

      For more inspiration check my smoothie recipes: Passionately Raw! Smoothie Recipes

      Dominique Allmon©2015


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