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.


Wednesday, May 18, 2016

Hawaiian Breeze - Tropical Smoothie Recipe with Pineapple and Spirulina

Endless beaches, surf, palm trees, exotic cocktails, juicy pineapples, and a scent of plumeria... Whether you are planning your next vacation or recalling your last, a little break from a daily routine in the middle of the week works like magic. I find that exotic concoctions work best and hope you will enjoy this one. You don't have to be by the sea to feel the breeze!

The blue-green algae spirulina makes this smoothie recipe not only healthier and more nutritious, it also gives it a sea-green color. Moreover, the ingredients interact in a very nice way and create a color pattern that almost resembles the waves in the ocean.

If you are using very ripe fruit, you do not really need any sweetener, but if you are going to add some, use liquid stevia. Stevia helps you balance the blood sugar levels and prevents insulin spikes.

  • flesh of 1 ripe pineapple, roughly chopped
  • 1 ripe banana
  • freshly pressed juice of 1 lime
  • 1 tbs Hawaiian spirulina powder
  • 1 cup water from young coconut
  • pinch Celtic sea salt
  • few drops of liquid stevia (optional)
  • 2-3 ice cubes

  • Toss all the ingredients into a blender in whiz until smooth. Add a few drops of liquid stevia if you prefer your smoothie to be sweet. 
  • Pour smoothie into chilled glasses and enjoy in good company! 

Tip: For a slightly creamier version of this smoothie you can add 1/3 cup of Thai style coconut milk.

In radiant health - passionately raw - Dominique

Dominique Allmon@2016

To learn about spirulina read Antioxidant Power of Spirulina 


Also of interest: Apparel for pineapple lovers!


Wednesday, May 11, 2016

Radish Carpaccio

If you have visited this page before, you might have noticed that I love simplicity. Pure, fresh, seasonal, locally grown organic ingredients often make the most sophisticated meal. And since radishes are abundant at this time of the year, I am schlepping home bunches of them from the farmers' market. 

  • 15 pink radishes
  • 3-4 large white radishes or 1 medium large daikon radish
  • handful of purple radish microgreens 
  • juice if 1/2 lime
  • 1/4 cup virgin olive oil
  • pinch Celtic sea salt
  • freshly ground black pepper

  • In a medium large bowl whisk a dressing using lime juice, olive oil and salt. Set aside. 
  • Wash and pat dry the radishes, cut off the green tops. Using vegetable peeler peel off the thick skin from the white radishes. 
  • With the help of a sharp knife or a mandolin, slice all the radishes into very thin slices.
  • Toss white radish slices into a bowl with the dressing and mix gently making sure that all slices are well covered with the dressing. Arrange the slices on a platter covered with radish greens or lettuce. Repeat this step with pink radish slices. Garnish with microgreens.
  • Serve right away with a generous amount of freshly ground black pepper and enjoy in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Sunday, May 1, 2016

Tropical Breakfast Smoothie Bowl

OK! OK! I agree! This delicious smoothie bowl is great not only for breakfast. It is so delicious that you will also want it for lunch, dinner and in between. The ingredients are exotic, but rather easy to obtain throughout the year. One pineapple serves two.

  • 1 pineapple
  • 3 bananas
  • 1 mango
  • 1 kiwi
  • 1 cup Thai style coconut milk
  • 1/2 cup coconut water
  • freshly pressed juice of 2 limes
  • pinch Celtic sea salt
  • 1/4 cup powdered lucuma
  • 1 tsp baobab powder
  • 1/4 cup raw coconut flakes (non-sweetened) 
  • 3-4 ice cubes

  • Wash and pat dry the pineapple. Using a sharp knife cut the pineapple into half.  Leave the crown on if you want your smoothie bowl to look pretty. 
  • With the help of a sharp pairing knife and a spoon scoop out the flesh out of each pineapple half. Make sure that the skin remains undamaged. 
  • Toss pineapple flesh, two bananas, 1/2 mango into the blender. Add coconut milk, coconut water, lime juice and ice. Blend until smooth. Add lucuma, baobab powder and pinch of salt. Blend again. Your smoothie should have a slightly thicker consistency than regular smoothie. It it is too liquid add another banana or a little more lucuma powder.
  • Fill each half of a pineapple with the smoothie. Decorate each half with sliced banana, mango and kiwi. Add coconut flakes. Ready! 
  • Serve right away and enjoy in good company!

Tip: As you see I did not use any sweetener in this recipe. Ripe pineapple is very sweet and there is no need for extra sugar. I added lucuma powder to help balance blood sugar and prevent the insulin spikes. If your smoothie isn't sweet enough, add some liquid stevia. Also, if you are using frozen pineapple, skip the ice cubes.

In radiant health - passionately raw - Dominique 

Dominique Allmon©2016

Apparel for pineapple lovers!


Also of interest


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