Saturday, December 24, 2016

Two Festive Raw Food Recipes For Christmas

For many people Christmas is the most beautiful time of the year. If you went to Tokyo, Singapore, Warsaw, Sydney or New York today one thing that would definitely strike you would be the Christmas decor and the festive spirit that unites people around the Christmas tree even if they aren't Christians. No other holiday has a power to do this. Christmas tree, candles, carols, and the smell of spices... Most beautiful childhood memories... 

To celebrate I always create something special. Some recipes are very elaborate, some very simple. Here are two recipes that you may want to try out. 

~ Festive Raw Cacao Truffles ~

  • 2 cups medjol dates, soaked in water until soft
  • 1/2 cup dried apricots, soaked in water until soft
  • 1/2 cup raw cacao 
  • 1/3 cup raw cacao butter (melted in water bath)
  • 1 1/2 raw almond flour
  • juice of 1/2 orange (use more if needed)
  • 1 Tbsp mixed spices: allspice, nutmeg, cloves, cinnamon, dried ginger, cardamom 
  • 1/2 tsp organic vanilla essence 
  • 1 tsp freshly grated organic orange peel 
  • 1/2 tsp Celtic salt
  • coconut flakes for garnish (optional)
  • almond flour mixed with spices for garnish (optional)

  • In a food processor combine dates, apricots, almond flour, and cacao butter. Process until well blended. Add salt and mixed spices and blend again.
  • Divide the fruit mass into two equal halves in order to make two kinds of raw chocolates. 
  • In a bowl mix half of the fruit mass with 2 Tbsp raw cacao. Add orange juice, pinch of mixed spices, orange peel and the vanilla extract. Mix well. If the "dough" is too flowing, add a little more almond flour. If it is too hard, add a little water from soaking dates. Understand that the consistency depends almost entirely on the quality of your dried fruits. Some are plumper and juicer than others.
  • Take about 1 Tbsp of the "dough" and roll out a small ball. Continue until you finished the "dough." Roll each chocolate in a mixture of almond flour and spices. Place chocolates on a tray and refrigerate for about an hour. 
  • Mix the second half of the fruit mass with raw cacao and spices. Add more almond flour if the mass is too flowing. If it is too hard, add a little water from soaking the dates. 
  • Use about 1 Tbsp of the "dough" for each chocolate. Garnish ready chocolates with raw coconut flakes. Place chocolates on the tray and refrigerate for about an hour.
  • Remove chocolates from the fridge, arrange on a platter and serve right away. Enjoy in good company!

~ Gingerbread Spiced Raw Date Butter ~

  • 2 cups medjol dates, soaked in water until soft and well drained
  • 1 Tbsp gingerbread spices (use more if you prefer)
  • 1 Tbsp freshly pressed lemon juice
  • pinch Celtic sea salt
  • 1/3 cup raw almond or walnut butter (optional)

  • In a food processor blend dates into a smooth paste. Make sure that all pits are removed before you start your food processor or blender.
  • Add all the gingerbread spice, lemon juice and nut butter, and blend again. 
  • Transfer the ready date butter into a jar and refrigerate. Use generously on raw breads, with crispy apples wedges, in smoothies or simply eat it straight out of the jar. Enjoy in good company!

Tip: Both, the raw confections and the ginger spiced date butter are extremely perishable. Make small batches, consume quickly and keep refrigerated all the time.

Wishing everybody a very Merry Christmas and Happy Holidays. May this be a Feast of Peace and Light for you and your loved ones! ~ In radiant health, passionately raw ~ Dominique

 Merry Christmas!

Dominique Allmon©2016


Monday, December 19, 2016

Announcing: The Passionately Raw 2017 Wall Calendars

One of the joys of any blogger is to see your works published and sold. With a dwindling popularity of raw food recipe book may not always be the right choice, but a colorful raw food calendar might make a difference, if not in a cooking pot than at least on the kitchen wall.
 Raw Food Lovers 2017 Monthly Wall Calendar

When I started this blog years ago the first thing I wanted to do was to have a raw food calendar printed, but this project proved too costly in the past. Like many other foodies every year I bought a food themed wall calendar especially for my kitchen. In 2017 there will be one designed by me!

By pure chance I discovered the RedBubble which is an Australian marketplace for print on demand and so, my dream to have my own calendar printed came true. In fact, I couldn't resist the temptation and created two wall calendars for raw food lovers and one for any vegan or vegetarian who loves pumpkins.
Raw Food Lovers 2017 Monthly Wall Calendar, back

When I finally got my Raw Food Lovers calendar in the mail I was positively surprised at the quality of the the print and the paper on which my photographs were printed. A decision was made right away! There will be a raw food lovers calendar every year. But will it sell? This question can be answered objectively only by those who need a wall calendar. I consulted two friends. 

  • beautiful images
  • fantastic quality 
  • great inspiration to a healthier lifestyle
  • not a mass market item 
  • spiral bound
  • not too large - width 11.7" (about 30cm) height 16.5" (about 42 cm)
  • clutter free - no holidays of any kind marked in the calendar
  • perfect for individualists who want to mark their own important dates
  • with $23.00 - great value for money

  • calendar does not have the popular holidays marked in it
  • there are no moon phases marked in the calendar 
  • if someone does not like veggies they will not like this
  • too small
  • cheaper offers on the market

What can I say? I am actually happy that for the first time my calendar is not crowded with Australian, British, Canadian, American, or Indian banking holidays. I will put my own mark on it and celebrate what really matters to me. This will take a little effort, but can be done in no time. 

Missing moon phases... If you are living in accordance with the moon phases this calendar is not for you, unless of course, you want to mark the moon phases yourself or wish to consult another calendar. This might be time consuming.
Passionately Raw 2017 Monthly Wall Calendar

For each calendar sold I will receive a small royalty. Not enough money to finance my recipe book project, but enough to donate it to good causes. Each image in the calendar is copyrighted, of course, but can also be purchased as a greeting card or a notebook. RedBubble ships worldwide.

In radiant health - passionately raw - Dominique 

To see the entire collection please click here


Sunday, November 20, 2016

Two Raw Vegan Thanksgiving Recipes Everybody Will Love

With Thanksgiving around the corner, most people already know exactly what they are going to eat on that day. Vegans, raw food lovers and people with some other dietary needs or preferences do not always have an easy choice at family gatherings, unless of course, their entire social circle subscribes to the same lifestyle. I created two recipes that everybody will love.

 ~ Raw, Vegan Festive Stuffing Recipe ~

One of the traditional dishes served on Thanksgiving day is the stuffing. Stuffing is a "mixture" that is normally used to stuff the turkey, but is also enjoyed as as side dish.

I created a raw, gluten free, and vegan recipe that makes a delicious alternative to the traditional baked recipes that normally contain bread and often are not suitable for vegans. Use this recipe as inspiration for your won inventions.

  • 2 1/2 cups chopped pumpkin or winter squash (I used Hokkaido pumpkin)
  • 1/2 cup chopped celery (1 medium large celery rib)
  • 1 small purple onion, chopped (about 1/4 cup)
  • 1 1/2 cup walnuts (soaked in water overnight)
  • 1 Tbsp chopped fresh rosemary (leaves of 1 twig, stem removed)
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 large garlic clove, minced
  • 1 tsp pink Himalaya salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup virgin olive oil 
  • 1/4 cup fresh cranberries
  • 1/2 cup dried cranberries (soaked and softened in water for an hour)

  • Toss pumpkin, celery, onion, garlic, walnuts, fresh cranberries, and herbs into a bowl of a food processor and pulse blend until all ingredients are chopped into a coarse texture. Do not over blend.
  • Add soaked cranberries and pulse blend until they are chopped up and incorporated into a mixture. Keep the texture coarse.
  • Add olive oil, salt and pepper and pulse again. Adjust the taste if needed. Add more herbs if you prefer.
  • Transfer the stuffing into a serving bowl or make individual portions and serve. Enjoy in  good company!

Cranberries are in season and they usually show up on Thanksgiving table as a savory sauce or in salads and deserts. Raw cranberries are very tart and perfect in raw food recipes as well. I created an incredibly versatile dish that, with some minor adjustments, can double as sauce, salad dressing, pesto or a smoothie base.

~ Raw Cranberry Relish Recipe ~ 

  • 3/4 cup fresh cranberries
  • 1/2 cup dried cranberries (re-hydrated in filtered water)
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme
  • 1 Tbsp virgin olive oil (add more if needed)
  • 1/2 tsp crushed pink peppercorns
  • pinch pink Himalaya salt

  • In a food processor pulse blend all the ingredients into a coarse texture. 
  • Adjust the taste to your personal liking and serve as a condiment or a side dish. Enjoy in good company!

Tip: A word about dried cranberries. Most products on the market, even the most organic ones, are sold sweetened. The best products contain apple juice, the worst sugar or syrup of some sorts. Try to buy a product that is a natural as possible, not only in its marketing pitch. If you get cranberries that are dried, but unsweetened, use small amount of raw honey or maple syrup to add a little sweetness to both dishes. You can also add one or two medjol dates. Simply soak the dates in water overnight and blend them into a paste. Use the paste as as sweetener.

I truly hope that you will enjoy this recipes and wish you an amazing and peaceful Thanksgiving.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Thursday, November 3, 2016

Raw Pumpkin Bisque

One of the biggest complaints about raw food is that everything is cold and not very suitable for the cold season when most people crave warm, comforting food.

One way to make your raw food appealing for the cold season is to make it nice and creamy and add warming spices. You can change your favorite smoothie recipes and adapt them to the winter. The other way to create comforting winter raw food is to simply blend your favorite ingredients into a soup and warm it up to about 118°F or 47°C. Beyond this temperature the enzymes in your food will perish.

Pumpkins are in season so what could be better than a warming, creamy pumpkin soup! This is one of my very-easy-to-make versatile recipes. You can use different spices to make your soup taste different every time you make it. You can also use carrots or sweet potatoes when pumpkin is not in season. You can make it using a high speed blender, but if you do not have one, you can gently warm the soup up. You will need a kitchen thermometer, though, to make sure that you do not exceed the suggested temperature.

  • 4 cups chopped pumpkin (I used Hokkaido)
  • 2 cups freshly made cashew nut milk (nut milk tutorial for beginners here)
  • 1 clove garlic, minced
  • 1/2 tsp grated fresh ginger root (add more if you prefer)
  • 1/2 tsp crashed hot chili (chili flakes or cayenne pepper if you prefer)
  • 1/3 tsp pink Himalaya salt
  • 1 Tbsp virgin olive oil
  • 1 tsp raw organic pepitas (pumpkin seeds) for garnish

  • Process all ingredients (except olive oil and the pumpkin seeds) in a high speed blender until smooth and creamy. The longer you process the ingredients, the warmer the soup. Use kitchen thermometer to make sure that you do not exceed the suggested temperature of 118°F.
  • Taste the soup and adjust the taste to your personal liking. If the soup is too thick, add a little filtered water or more nut milk and blend again. Add the olive oil and whiz for a few seconds. 
  • Transfer the soup into individual soup bowls, garnish with pumpkin seeds and serve right away. Enjoy in good company!

Tip: As I mentioned above you can use the same basic ingredients to make a very different soup. Try it using Thai style coconut milk, turmeric, and lots of chili and fresh ginger if you want to give your soup and slightly Asian touch.

Pumpkin is good for you! Add fresh pumpkin and pumpkin seeds to your raw (and cooked recipes) as often as you can. Pumpkins are rich in fiber, vitamin A and beta carotene. They can help you improve your vision, protect you from cancer and prevent cardiovascular disease. Pumpkin seeds are rich in minerals such as magnesium, manganese, zinc and copper. They also contain omega-3 fatty acids, sleep promoting amino acid tryptophan, antioxidants and plant compounds known as phytosterols. Among others, they can help prevent prostate cancer and stop inflammatory processes in the body. They can be eaten raw, turned to s delicious seed batter or blended into a meal that can be used in many raw food recipes. Enjoy them often.

In radiant health - passionately raw - Dominique


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

Sunday, October 16, 2016

Delicious Mixed Salad And The Joy Of Watching The Things Grow

There is nothing more satisfying than growing your own food, especially if you are an urban dweller and have the luxury of large backyard, balcony, or terrace. Watching the things grow, harvesting them and making scrumptious dishes out of the freshest, organically grown seasonal vegetables is the crowning of culinary art, cooked or raw, in my not so humble opinion.

The summer was really harsh in Roswell and even the farmers at the farmers' market complained about the bad crops. We have lost a lot of our heirloom vegetables that we planted in spring, but as the temperatures fell at the end of September, we noticed that our garden started coming back to life. Suddenly, our tomato and cucumber  plants started producing flowers, so did the sweet potatoes. Nasturtiums and dandelions, cilantro and kale just went wild! Sooner that we even hoped for, cucumbers and tomatoes started showing up. 

Today we harvested our first cucumbers ever! I picked up some greens and herbs, tomatillos, tomatoes and few more things, and decided to make a quick salad for lunch. I added organic baby romaine lettuce and used key limes to make the dressing, otherwise, all the ingredients are came from our backyard garden.

  • mixed greens (dandelion, nasturtium, purple lettuce, etc.)
  • 1 baby romaine lettuce
  • 2 ripe tomatoes
  • 2 tomatillos 
  • 2 medium large cucumbers
  • 1 small sweet potato
  • mixed herbs (cilantro, celery tops)
  • handful of radishes 
  • edible flowers (I used nasturtiums)
  • juice of 4-5 key limes
  • 1/3 cup virgin olive oil
  • Celtic sea salt and freshly ground black pepper to taste

  • Wash and pat dry all the ingredients. Chop or break the larger lettuce leaves into manageable chunks.
  • Chop herbs and tomatillos. Slice cucumbers and radishes. Cut tomatoes into 1/8 segments. Julienne or spiralize sweet potato. Toss everything in to a large salad bowl and mix gently. 
  • In a smaller bowl, mix key lime juice and virgin olive oil. Add 2 Tbsp purified water, sea salt and black pepper, and whisk into a smooth, velvety vinaigrette. 
  • Pour vinaigrette over the salad and mix gently. 
  • Serve right away and garnish with edible flowers. Enjoy in good company! 

Tip: If you have a garden, use whatever you can harvest, but if you don't, visit a local farm and get fresh, organically grown veggies. You may even be able to pluck your own tomatoes.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Saturday, October 1, 2016

Carrot Greens Pesto

If you are lucky enough to buy your organic carrots with green tops you are probably composting them or throwing them away. Like most people I did too until I realized that the vibrant greens can be used to make delicious soup, green sauce or a pesto.

The carrot greens are very nutritious. They have about six times more vitamin C than carrot roots; they are also rich in vitamin K, calcium and potassium; like any greens they are a wonderful source of alkalizing and purifying chlorophyll. Carrot greens also contain significant amounts of compounds called porphyrins. Porohyrins are known to stimulate the pituitary gland and lead to the release of increased levels of sex hormones.

  • 1 cup organic carrot greens, hard stems removed
  • 1 Tbsp fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup Brazil nuts
  • 1/3 cup virgin olive oil
  • juice of 1/2 lime (add more juice if you prefer)
  • freshly ground black pepper (optional)
  • pinch Celtic sea salt (optional)

  • In a food processor combine all ingredients, except the olive oil, and pulse blend until finely minced.
  • Add olive oil and whiz for a few seconds.
  • Add black pepper and more salt if you like. I personally prefer the clean green taste.
  • Serve right away with spiralized zucchini or carrot, or use as a deep for raw vegetables. Enjoy in good company!

Tip: Like any other fresh herb pesto you can store this delicious carrot greens sauce in a fridge for a few days. You can also freeze it. I prefer to make small batches and eat it quickly.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Thursday, September 29, 2016

Raw Pineapple Coconut Sweet Treats

I am aware that by mid-September everybody craves pumpkins and pumpkin spice. Unless you live or are on vacation in the tropics, you do not normally crave pineapples. Normally! But if you suffer from pineapple obsession, pineapple shows up in almost every recipe.

This is a rather tricky recipe. Like with many raw food recipes your outcome depends on the quality of the raw ingredients you are using. I was lucky to have a very ripe and juicy pineapple, but still, it wasn't easy to make these sweets. This is why I will not offer any precise measurements. If you want to make them you will have experiment a lot.

Here are the ingredients I started with. As I worked with them I realized that I needed more coconut oil, then more coconut sugar, and so on. At the end I stopped writing down what actually went into my food processor's bowl. The outcome was delicious, but it will need some improvement. I will keep everybody posted the next time I decide to make these sweet treats.

  • flesh of 1 very ripe pineapple, chopped
  • 1 cup melted virgin coconut oil (you may have to add more)
  • 1 cup raw coconut flakes (you may have to add more)
  • 1/4 cup coconut flour (use more if needed)
  • 1/4 sugar (add more if you prefer your treats to be sweet)
  • juice of 1/2 lime (add more if needed)
  • pinch Celtic sea salt
  • 1/3 cup raw coconut flakes for garnish

  • Place all ingredients in the bowl of a food processor and blend until all ingredients are well combined. Your "dough" should be soft and pliable, but not too runny. You may have to adjust the amount of ingredients used in order to obtain best results. 
  • On a clean surface roll out the mass into a long roll roughly 1 inch in diameter. 
  • Flatten the roll just a bit and cut it into about 2 inch chunks. Take each piece and cover it with coconut flakes. 
  • Place the coconut covered candy on a platter and refrigerate for at least half an hour before serving.

Tip: These sweet treat are highly perishable and should be consumed quickly. Serve chilled and enjoy in good company!  Do not store them for more than two days.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Wednesday, August 3, 2016

Scrumptious Kale Salad With Purple Onion And Chive Flowers

It's August, temperatures are in the 100s and kale is thriving in our vegetable garden like no other vegetable. No wonder, we have a daily dose of kale in many different ways. Only kale lovers would understand, but even those who are not particularly fond of this "miracle" greens  should give it a try. A very green smoothie is a nice way to start, but kale is also great in salads.

However, if you truly want to enjoy your kale salad, you have to prep the kale. This is important since, unlike lettuce, kale has very though veins and rather thick  leaves.


for the salad
  • 4-5 kale leaves
  • 2 Tbsp freshly pressed lemon juice
  • 2 Tbsp virgin olive oil
  • pinch Celtic sea salt
  • 1 medium large purple onion, chopped
  • 1/4 cup fresh chive flowers

for the dressing
  • juice of 1/2 lime
  • 1/4 cup virgin olive oil 
  • 2 Tbsp coconut water
  • 1 clove garlic, minced
  • freshly ground black 
  • pinch of Celtic sea salt, if needed

  • To prep kale, first wash and thoroughly dry the kale leaves. Place kale leaves on a cutting board and using a sharp pairing knife remove the center stems. You can also use you hands to simply pull the green leafy part of the stems. Now, cut the greens into small chunks or simply tear them apart with your hands. In a large bowl mix kale with lemon juice, olive oil and salt, and "massage" it well to break the rough veins.
  • Whisk a dressing using all dressing ingredients. Adjust the taste to your personal liking. 
  • Pour the dressing over the kale, toss in chopped onion and mix well. Add chive flowers and mix gently. 
  • Serve right away and enjoy in good company!

In radiant health - passionately raw - Dominique

Growing kale in the backyard - Roswell, NM

Dominique Allmon©2016


Sunday, July 24, 2016

How To Turn Ordinary Cucumber Into A Sophisticated Dish

I hear you! Why turn cucumber to anything at all, you may ask. As if cucumber wasn't sophisticated already... And! There is nothing ordinary about ordinary cucumber.

In the Traditional Chinese Medicine cucumbers are regarded as cooling vegetable. They are wonderful thirst quenchers loaded with vitamins and minerals, most notably vitamin K, C, B1 and biotin; and potassium, manganese, magnesium, molybdenum, copper and silica.

Cucumbers are incredibly versatile and can be used in many ways, sweet or savory, cooked or raw. Chopped, sliced, shredded, or blended, they make a perfect addition to many dishes. Spiralized, they make a dish on their own.

With temperatures rising above 100°F, cucumber is my food of choice, but having it the same way everyday isn't, so I try to create something different every time. This time it is an incredibly tasty Thai-inspired dish. Give it a try!

 ~ Spiralized Cucumber With Spicy Coconut Sauce ~


for the noodles 
  • 2-3 large cucumbers, peeled
 for the sauce
  • 1/2 cup cashew nuts (soaked in purified water for about 4 hours)
  • 1/2 ripe avocado (use more if you prefer)
  • 1/2 cup coconut water
  • 2 Tbsp Thai style coconut milk
  • 2 Tbsp melted coconut oil 
  • juice of 1 large lime
  • 1 Tbsp freshly grated ginger root
  • 3 large cloves garlic
  • 1 Tbsp chopped cilantro 
  • 1/2 tsp pink Himalaya salt
  • 1 bird's eye chili pepper, fresh or dried (remove seeds if you want to have it less spicy)
for the garnish
  • 1 bird's eye chili pepper fresh or dried, chopped
  • 1 green onion thinly sliced 
  • 1/2 tsp chopped cilantro

  • Place all the sauce ingredients in a blender and whiz until smooth and creamy. Add more nuts if your sauce turns out too liquid. Adjust the taste to your personal liking. Set aside. 
  • Using a spiralizer make cucumber noodles.
  • In a large bowl gently mix cucumber noodles with the spicy sauce. Portion out into individual bowls. Garnish with hot pepper, green onions and cilantro. Enjoy in good company!

Tip: Chill the cucumbers before spiralizing. Depending on the size use 1- 1/2 cucumbers per person. No spiaralizer? No problem! Use vegetable peeler and work your way to make cucumber ribbons. You can also use vegetable julienne peeler to make thin, angel hair resembling noodles. 

In radiant health - passionately raw - Dominique

Dominique Allmon©2016

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

Friday, July 8, 2016

16 Successful Strategies For A Plastic Free Life

It is most unfortunate that the International Plastic Bag Free Day falls on the 3rd of July. As it happens, in the United States many people are caught up in the preparations for the Independence Day and have this patriotic holiday in mind days before it happens. Many travel long distances to celebrate with friends and family.

Nothing gets lost and wasted since July has many more days on which environment and ecology can move into the center of our attention.

Since habits - good or bad - are formed over a period of 28 days or so, you can start right away and consciously try to eliminate as much plastic from your life as possible. It will not always be as easy as ditching the plastic bag in the grocery store, but it is worth trying. Some things in your household or office will have to be replaced and some investments have to be made, but once this is done, you will really appreciate the changes you see around. Money often is a problem, but if you look carefully around you household, you will most certainly find reusable jars made of glass that can be recycled and used to hold various utensils, household items, or simply to store food in the fridge.

There is at least one reason to ditch the plastic, especially the grocery plastic bag, and it is a very good one - the almost catastrophic environmental pollution. Millions of plastic bags are being tossed away daily and pollute land and water. They are not biodegradable and pose danger to many species, most notable whales and other aquatic animals.

If you have a choice in your local store, always pick a paper bag and try to use it at least one more time. But it would be even better if you brought your own reusable canvass or cotton bag, shopping net or shopping basket. This is what people used to do in the past, before the plastic bag was even invented. Some of you may even remember that milk and coke were sold in glass bottles.

Environmentally conscious and concerned customers have to demand change. If we voted with our feet every time we went shopping, things could change very soon. Say, we stopped buying peanut butter packaged in plastic jars and bought only the one that is sold in glass containers. Do you think things would change? I can imagine, of course, that for some consumers that extra dollar or two on groceries is beyond imagination, but they should consider the long-term damage that is being done to the environment and to their bodies since most plastic containers are loaded with the hormone disrupting chemicals like the BPA.

Plastic Free July isn't only about personal habits. It is to inspire others and to rise environmental consciousness in communities, schools, and business. It is to support research on bio-degradable packaging. It is to challenge to commonly practices and make it clear to our politicians that we demand change.

Much has been written on climate change, but somehow the environmental pollution remains hidden in the background. The motives are not always clear, so I would say: "Follow the money." Big interest groups manipulate the media and the data is not always conclusive, but unlike the climate that depends so much on the activity of the sun, environmental pollution is 100% man made. Something has to be done and it has to be done quickly!

 What can you do right away
  • buy or make couple or more reusable cotton or canvass shopping tote bags
  • buy produce in bulk whenever you can and use your own reusable produce bags (people will stare at you!)
  • use biodegradable dog poop bags
  • recycle and reuse glass containers
  • replace your ordinary toothbrushes with natural wooden or bamboo ones
  • ditch one-way plastic utensils like party forks, spoons, plates, and cups, and use biodegradable alternatives or regular household glass, china and cutlery
  • use re-usable fabric, wood, bamboo, glass, china, and metal items in your household
  • install water filtration system in your home and use only durable, reusable glass or metal sports water bottles to carry with you to the gym or elsewhere
  • use re-usable coffee cups and mugs instead of one way, throw away cups 
  • minimize restaurant take outs and choose to eat in
  • when shopping, choose products packaged in sustainable packaging
  • pack school and work lunches in paper bags or reusable glass or metal containers
  • never leave plastic bottles or plastic bags behind in nature when you travel 
  • tell the manager of your grocery store that you wish to see sustainable and earth-friendly packaging and more organic products
  • organize earth and environment conscious parties to educate others and increase the awareness of environmental pollution
  • join the Plastic Free July movement and help clean up beaches from plastic

There is so much more that can be done and you can set up a daily challenge for yourself and your family or friends. Set a positive example and be the change you want to see.

I believe that collectively we can clean up our act before it is too late. I would love to see plastic bag free August, plastic bag free September, October, November, and so on. 

Your other bag may be PRADA, but the one you use to carry your groceries home should not be made of plastic.

We did not inherit the Earth from our ancestors. We borrowed it form out children and grandchildren.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016

This article was first published on Jimmo Shirts Blog



Monday, July 4, 2016

Happy 4th of July!

Summer, grilling season, 4th of July garden parties! No wonder some vegans and raw foodies feel a bit intimidated. I believe that there is absolutely nothing to worry about, even if you are outnumbered by friends and family, because even at the wildest grilling party there is always enough place for fruits, veggies, raw salads, and raw desserts.

I would even argue, that now is the perfect time to introduce as many people as possible to the versatility of fruits and vegetables. To make it easier on hardy carnivores, prepare simple, colorful dishes that will not scare the skeptics off. You may, however, prepare yourself for defeat as there really are people who would never touch a fruit, a berry or a vegetable. I have a story of a Facebook troll to tell, but not right now.

I am certain that you have plenty of ideas for the Independence Day party. I keep things simple and always use something red, something blue and something white to make something nice for dessert.

A vegan cake or a fruit platter mimicking the American flag, fruit salad, vegan popsicles loaded with blueberries and strawberries, or decorative fruit skewers. They are all rather easy to make, very presentable, delicious, and good for you.

For this simple American Flag Fruit Platter I used organic strawberries, organic blueberries and organic bananas. I marinated sliced fruit in a maple syrup and lime juice marinade with some freshly ground black pepper. Setting out on a platter was a little tricky since the strawberry and banana slices turned out a bit too slippery, but I eventually managed to make two such platters.

This year I used strawberries, blueberries and bananas, but you may want to use watermelon, pears and blackberries. Use star shaped cookie cutters to cut out decorative stars. Have fun experimenting.

And whatever you decide to do, 
do not get into food fights 
and stay safe and healthy. 

Happy 4th of July!

In radiant health - passionately raw - Dominique


Tuesday, May 24, 2016

Spiralized Beets with Rose Petal Pesto

Each season has its blessings, but spring and summer bring us some extraordinary and unique gifts - wild edible flowers. Depending on where you live, fragrant wild roses are abundant. They are perfect additions to salads and deserts, and if you like canning and preserving, they make wonderful jellies and can also be candied. If your booty is large enough you may want to try my rose petal pesto recipe. It is absolutely divine!

  • 2 large beets
  • 1/2 cup fresh rose petals (packed)
  • 1/4 cup fresh basil leaves (packed)
  • 1 large garlic clove
  • 1/4 cup pistachios
  • freshly pressed juice of 1/2 lemon
  • 1/4 cup virgin olive oil
  • pinch pink Himalaya salt
  • pinch freshly ground black pepper

  • Thoroughly wash and pat dry the rose petals. Using kitchen scissors or a sharp knife, cut off the white part at the end of each petal. 
  • Toss rose petals, basil leaves, garlic clove, olive oil and lemon juice into a bowl of a food processor and whiz for a few seconds. Add pistachios and whiz again. Add salt and pepper and adjust the taste to your personal liking. Rose petals and lemon juice give this pesto refreshingly acidic taste. 
  • Wash and peel the beets. Using spiralizer or a julienne vegetable peeler, make beet noodles. In a large bowl gently mix the beet noodles with one third of the pesto. Portion out the noodles and top each portion with a generous amount of pesto.
  • Garnish with rose petals and fresh basil leaves. Serve right away and enjoy in good company!

Tip: I used incredibly fragrant wild roses that I foraged. You may want to use a garden or farm variety provided the blooms are organic and have never been sprayed with deadly pesticides.

Rose petals are not only delicious, they are also healthy. Besides volatile essential oils they contain vitamins and minerals including vitamin A, B, C, E and K, and minerals such as potassium and iron. Rose petals have been used for health and beauty since antiquity. They are believed to be anti-inflammatory, antiseptic, aphrodisiac, and cleansing. They also increase production of the bile and may stimulate digestion. 

In radiant health - passionately raw - Dominique

Also of interest: The Beauty and The Rose

Dominique Allmon©2016

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


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