Monday, April 18, 2016

Healthy Radish Stacks with Pea and Wild Garlic Cream

I believe that food should not only look and taste great, it should be good for you. Just like this simple, liver supporting recipe. 

In this recipe I used ingredients that are known to provide support for the liver:
  • radish
  • garlic
  • wild garlic
  • peas
  • lemon 
Even if you eat "clean" food, your liver still has to deal with toxins that are natural metabolites.

  • 1 daikon radish (white radish)
  • 1 bunch radishes
  • 1 cup green peas (fresh or frozen)
  • 1/3 cup chopped wild garlic greens 
  • 2 cloves garlic
  • 1 tsp lemon zest
  • juice of 1 lemon
  • 1/4 cup virgin olive oil
  • 1/2 tsp Celtic sea salt
  • 1 tsp crashed pink peppercorns 

  • In a food processor blend peas, garlic, wild garlic, lemon juice and lemon zest until well combined. Add salt, pink peppercorn and olive oil and blend again. The pea cream should be creamy, but not too flowing. It should have a rather dense consistency, more like a bread spread than sauce. 
  • Wash radishes and cut them into thin slices. 
  • Wash and peel the daikon radish. Cut it into thin slices. 
  • To assemble the radish stacks use quarter plates or small side salad plates. Place a teaspoon of pea cream in the middle of the plate. Spread five slices of daikon forming a circle. Spread a teaspoon of pea cream over the daikon slices without disturbing the circle. Spread radish slices in a circle making sure that they expose enough of the daikon slices. Add another teaspoon on top of the radish slices without disturbing the formation. Build another layer of daikon radish. Continue alternating between the layers until you have assembled a stack. Also, slightly reduce the amount of pea cream as you are moving upwards.The last two layers should have no more than one daikon radish slice and two radish slices. Allow the stacks to have a slightly organic look. You can top each radish stack with edible flowers or micro-greens. 
  • Serve right away as an appetizer and enjoy in good company!

Tip: The pea and wild garlic cream is also wonderful as a bread spread on raw crackers. You can also use it as a base for a raw soup or a pasta sauce. If you cannot obtain fresh wild garlic greens use radish greens or fresh, young dandelion. Use organic ingredients to minimize exposure to pesticides. Also, store any leftovers of the pea cream in a glass jar with a tight fitting lid. Refrigerate and use within two to three days.

In radiant health-passionately raw - Dominique

Dominique Allmon©2016


Tuesday, April 12, 2016

Raw Rainbow Wraps

To make these beautifully appetizing veggie wraps you do not need any particular skill, but you will need a sharp knife and a blender or a food processor. They are somewhere between a wrap and a California roll and are rather easy to assemble. You can use the same ingredients I used, or pick anything you see in your local grocery store or a farmers' market. Just make sure your ingredients are organic and as fresh as only possible. I used small water glasses for serving and presentation. You may come up with some other idea.


for the wraps
  • collard greens or Swiss chard
  • Romain lettuce
  • large cucumber
  • 1 kohlrabi
  • 1-2 beets
  • purple onion
  • baby greens
  • 15-20 spears of green asparagus
  • 1/2 cup micro-greens 
  • small bunch cilantro
  • 2-3 green onions, thinly sliced
  • 1 Tbsp black cumin seeds (Nigella Sativa) or black sesame seeds

for the cashew sauce
  • 1 cup cashew nuts, soaked in water for 2-3 hours
  • 1 tsp grated fresh ginger root
  • 2 large cloves garlic, minced
  • 2 Tbsp cold pressed sesame oil or Tahini
  • juice of 2-3 limes or 1 large lemon
  • pinch Celtic sea salt 

  • In a blender or a food processor blend all the sauce ingredients until very smooth and creamy. If the mixture is too thick add some purified water and blend again to the desired consistency. Adjust the taste to your personal liking. 
  • Peel beets, cucumbers, kohlrabi and onions, and cut them into wedges. Cut or break asparagus spears in half.
  • Wash and pat dry collard greens and lettuce. Spread all the leaves on a clean surface. Depending on the size, you should have two to three leaves per wrap. 
  • Fill the serving glasses with a table spoon of the cashew sauce. Set aside.
  • To assemble the wraps place cucumber, beet, kohlrabi, and onion wedges on the largest green leaf. Add green asparagus, cilantro, micro-greens, sliced green onions, about a teaspoon of cashew sauce and pinch of black seeds. Roll everything together. Close the wrap with another leaf or two, and fill it decoratively with baby greens. Place each ready roll/wrap in the prepared glass and continue working until you used up all ingredients. 
  • Serve right away and enjoy in good company!

I used black (cumin) seeds, or Nigella Sativa, in this recipe. Nigella Sativa seeds are known for their carminative action. Since the times of the Pharaohs they were used to aid digestion and to decrease gas, bloating and stomach ache. Modern research has shown that Nigella Sativa seeds (and oil made out of them) contain a compound called Thymoquinone. In research  laboratories this compound helped induce apoptosis (cell death) in leukemia cancer cells. In other studies this compound was effective against breast cancer cells, brain tumor cells, pancreatic cancer cells, cervical cancer cells, and also cancer cells in the oral cavity.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Sunday, April 3, 2016

Alkalizing Green Asparagus and Cucumber Detox Juice

Spring is such a wonderful time of the year. Nature returns to life after a long winter, so are our bodies. Now is the best time to shed pounds and get rid of toxins accumulated in the body during the cold season. Juicing is a perfect way to detoxify and alkalize the body. If your lifestyle does not permit prolonged juicing, set at least one weekend for a deep cleanse. You will emerge rested and full of energy. Use organic ingredients to help your liver deal with toxins.

  • 10 spears of green asparagus 
  • 1 large English cucumber or 2 large garden cucumbers
  • 2 green, tart apples (I used Granny Smith)
  • 1 lime   

  • Wash all the ingredients and chop them to manageable chunks. You may want to peel the lime.
  • Pass all the ingredients through your juicer. Start with lime to prevent oxidation and browning of the juice. 
  • Pour the juice to chilled glasses. Enjoy in good company!

This chlorophyll rich juice is a blessing. It is not only very tasty, but also very good for you. Asparagus, among others, contains inulin, a carbohydrate that doesn't get broken down in the stomach or the small intestine. It passes undigested all the way through to the large intestine. Once it arrives at the large intestine, it becomes a perfect food source for such beneficial bacteria like the Bifidobacteria and Lactobacilli that help us to better absorb nutrients from foods, to lower risk of allergy, and to lower the risk of colon cancer. Asparagus also helps regulate blood sugar and reduce inflammation in the body. Certain compounds in asparagus have the capacity to alter the activity of some cancer cells, especially those of the liver cancer. Add asparagus to your diet as often as you can.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


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