Saturday, December 23, 2017

Christmas Chocolates - Raw Food Recipe To Try This Season

I can imagine that most of you already have got all you need for your Christmas dinner party, but if you are still looking for inspiration, here is my quick and easy raw recipe for a super healthy sweet treat.

The spices I used make these chocolates not only tasty, but also incredibly healthy. They are all known for their healing properties and can be used generously throughout the entire year, but especially now, during the cold season.

  • 20 Medjool dates, soaked in water overnight, seeds removed
  • 1 cup raw cacao
  • 1/2 cup raw almond butter
  • 1/4 cup melted coconut oil
  • 1 Tbsp organic vanilla extract
  • 1 Tbsp turmeric powder
  • 2 Tbsp ground cloves
  • 2 Tbsp ground cinnamon
  • 1/2 tsp ground dried ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground allspice
  • 1/3 tsp ground cardamom
  • 1/3 tsp ground fennel seeds
  • 1/3 tsp ground nutmeg
  • 1/3 tsp pink Himalaya salt
  • 2 cups raw coconut flakes for garnish

  • Toss soaked dates into the bowl of a food processor. Make sure all seeds are removed. Pulse blend until you receive a very creamy, homogeneous mass. 
  • Add raw cacao, almond butter and coconut oil. Blend until all ingredients are well combined.
  • Add spices and blend again. Adjust the taste to your personal liking. If you have a spice you like the most, double the amount! 
  • Transfer the mix into a bowl. Cover the bowl and place it in the fridge for about 30 minutes. 
  • Remove the bowl from the fridge. If the consistency is right, use about a table spoon of the cacao mass to make each chocolate. Roll the mass gently between your palms and set each ball on a parchment. You should be able to make 30-32 chocolates. Use one-way gloves since turmeric will stain your hands. 
  • Toss coconut  flakes into a bowl. Roll each chocolate in coconut flakes until entire surface is completely covered. Put each chocolate into a paper candy cup and place it on a tray. Once all chocolates are processed in this way, place the tray in the refrigerator for at least couple of hours.
  • Serve as desert and enjoy in good company! Ho, Ho, Ho!
Tip: The coconut flakes may turn slightly yellow because of the turmeric and other spices that are used in this recipe. You may want to top the chocolates with more flakes if you want. Keep them refrigerated and consume within 4-5 days. 

~ Wishing everybody a really magical Christmas ~
 In radiant health, passionately raw ~ Dominique

Dominique Allmon©2017

Friday, December 1, 2017

Hello December! - Raw Food In Winter

Wow! December already. I hope that you are doing well. Experienced raw foodies know how to navigate the cold weather season, but those who are new to raw food lifestyle might wonder how to keep the course they have chosen for themselves. 

December page from the Passionately Raw! Wall Calendar

Winter is not the easiest of season for the raw food lovers, but I assure you, it can be just as exciting as any other season. 

Depending on where you live, you might be facing extremely cold temperatures. You main goal is to stay warm. Cooling foods such as cucumber, water melon, or lettuce, are not what you want to eat. If you love salads, use shredded cabbage, robust kale, cultured vegetables, winter squashes, root vegetables, sprouted grains, seeds and nuts, pomegranates, and citrus fruit, to make one. Add warming spices, hot peppers, turmeric root, wasabi, garlic, or ginger to your salad dressing. Experiment with the various spices for best results. Use best cold presses organic oils as the salad dressing base. 

If you want to stay warm from inside out, ice cold smoothies are not the best idea, either. You can make soups instead. Puree rood vegetables into a nice and thick creamy soup, and warm up the pure to about 100-104°F (40°C max). Add turmeric, chili, pimento, and ginger. Coconut cream can be used to make a raw soup really creamy. 

Listen to your body! If you feel that you need something steaming hot on a dark, cold winter day, have it. Make sure the meal is healthy and really good for you. If you are not used to eating cooked food anymore, you may have to supplement with digestive enzymes, or take herbal infusion that eases the digestion. 

Many raw food lovers follow the 80/20 principle during the cold season. Eat as much raw food as you can, but do not force anything. Your health will not suffer if about 20% of you food is cooked.

Stay warm and support your immune system. If you are not a strict vegan, eat raw honey for immune support. And most of all, keep an open mind. 

In radiant health - passionately raw - Dominique 

Dominique Allmon©2017


Tuesday, November 21, 2017

Thanksgiving Inspiration - Raw Vegan Plum Cake

If you are still looking for a last minute dessert recipe inspiration for your Thanksgiving dinner, this simple, but delicious plum cake might be exactly what you are looking for. 

This recipe is quite versatile, so if you do not have plums, you can use fresh figs or blue grapes. Banana slices will do as well. Just add generous amount of spices for the unique, festive taste. I did not use any spring form or pie dish. I made the cake on a large serving platter.

~ Raw Vegan Plum Cake Recipe ~


for the crust
  • 1 cup almonds, soaked in water overnight
  • 1 cup soft Medjool dates 
  • 1/2 cup raw cacao
  • 1 Tbsp turmeric powder
  • 1/2 Tbsp ground cloves
  • 1/2 tsp pink Himalaya salt
  • 1/2 tsp cinnamon
  • 1/2 tsp crushed fennel seeds
  • pinch ground nutmeg

for the creamy layer
  • 2 cups cashew nuts, soaked in water overnight
  • 1/2 cup coconut cream 
  • 1/3 cup melted virgin coconut oil
  • 4-5 soft Medjool dates
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp pink Himalaya salt

for the fruit layer 
  • 8-10 plums, sliced into wedges
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp organic vanilla extract
  • 1/2 tsp cinnamon

  • In a food processor pulse blend dates and almonds into a thick mass. Make sure all dates are seedless or you might be using your food processor for the last time. Add spices and blend again. Adjust the taste to your personal liking.
  • Spread the crust "dough" on a platter or in a spring form. The crust should be about 1/3 to 1/2 thick. Put the crust into a freezer and chill to settle.
  • Meanwhile, process all the creamy layer ingredients into a smooth, silky mass. I used only a few dates to sweeten it. You may add more. Once you are happy with the consistency and the taste, remove the chilled crust from the freezer. Spread the creamy layer evenly on top of it. Place the dish back in the freezer for the creamy layer to settle. 
  • In a bowl whisk lemon juice, vanilla extract and cinnamon into a marinade. Throw in the plum wedges and mix well. Allow to marinade for about 15 minutes. 
  • Remove the chilled cake from the freezer. Arrange the plums on top of the cake in a decorative, circular pattern. Place the cake in the freezer for at least one hour to settle completely. You can freeze it for much longer, but remember to remove it from freezer at least 30 minutes before serving. The plums will have a slightly frosty, late November look. 
  • Using a very sharp knife cut the cake into wedges and serve right away. Enjoy in good company!

Tip: This dessert can be eaten chilled or frozen. Plums will freeze for sure in the freezer. To avoid this you can freeze the cake long enough for the layers to settle. Add plums about 30 minutes before serving and place the cake again in the freezer. Remove the cake before the plums turn frosty. 

~ Wishing everyone of you a spectacular Thanksgiving Feast ~

With grateful heart, passionately raw - Dominique

Dominique Allmon©2017

Sunday, November 12, 2017

Thanksgiving Inspiration - Raw Vegan Sweet Potato Pasta With Cranberry Pesto

I cannot believe it is November already. Eleven days only till Thanksgiving. It's time to start the preparations for the big fest. If you are entertaining, things are a bit easier. 

If you are invited to a tradition turkey and gravy dinner, you might have to bring your own food with you. A large platter of fresh fruits and veggies and a vegan dip, might be a nice addition to your host's menu. Make sure that you inform them of your dietary preferences to avoid unnecessary confusion at the table.

For my Thanksgiving dishes I mostly use locally grown, organic, seasonal  ingredients. I also add typical fall and winter spices, raw honey, and a lot of citrus to my daily raw food dishes. All this to enhance my immune system. I start early to make sure that when the big flu wave comes, I do not need to worry about infection. Prevention is better than cure, no doubt.

 ~ Raw Vegan Sweet Potato Pasta With Cranberry Pesto ~


for the pasta
  • 1 medium large sweet potato per person
  • juice of 1/2 - 1 orange, depending on the amount of sweet potatoes used
  • 1/2 tsp pink Himalaya salt
  • 1 Tbsp virgin olive oil

for the pesto
  • 1 cup fresh cranberries
  • 1 cup dried cranberries
  • 2-3 large garlic cloves
  • 1/2 cup fresh basil leaves, packed
  • juice of 1 medium large orange
  • 1/3 cup virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1/2 tsp pink Himalaya salt
  • a few fresh basil leaves for garnish

  • Wash and peel sweet potatoes. Make "noodles" using spiralizer or julienne vegetable peeler.
  • In a large bowl gently mix the sweet potato pasta with orange juice, olive oil, and salt. Set aside to tenderize. 
  • Toss dried cranberries into a bowl of a food processor and pulse blend till most berries are crushed. Toss all the remaining ingredients and pulse blend until you get a creamy-crunchy consistency of a pesto sauce. Adjust the taste to your personal liking. Dried cranberries come mostly sweetened with apple juice and are sweet enough to balance the tartness of fresh cranberries. If you do not like the tartness, add a little raw honey, or maple syrup if you want to keep the recipe vegan. 
  • Portion out the slightly softened sweet potato pasta into individual bowls. Add a generous scoop of cranberry pest and garnish with fresh basil leaves. Enjoy in good company!

Tip: The leftover pesto can be stored in refrigerator for up to one week, in a meticulously clean, air tight jar.

I hope that this recipe inspires you to your own amazing creations. Enjoy whatever you are up to!

In radiant health - passionately raw - Dominique

Dominique Allmon©2017


Monday, October 30, 2017

Scary Veggies - Quick And Easy Raw Vegan Halloween Appetizer

There are at least a dozen occasions marked in our calendars that allow us to indulge in sweets and candy. Halloween is one, and we can always forgive ourselves for eating too much sugar, or at least repair the damage quickly by eating an extra amount of alkalizing fruit and veggies.

If you are giving a party and you are a raw food lover, you probably are trying to balance your Halloween menu, at least just a bit. You can have all the fruits and veggies you want and still make your table look creepy when the evening comes and the lights are out. 

This year I am making bell pepper Jack-O-Lanterns and a creepy avocado dip. It is a very easy affair. Quick to make and easy to serve. When planning your party, simply count how many people you are expecting and calculate how many jacks to prepare. Do not worry about making too many. All veggies can be juiced, composted, or used in many other ways, after the party. This is a low tech dish. All you need is a cutting board and a sharp knife. Pumpkin carving tool could help, but you can make the jack without it.

  • 2 large carrots per person
  • 5-6 green asparagus spears per person
  • 2 celery ribs per person
  • 3-4 green onions per person, tops trimmed a bit
  • 1/2 English cucumber per person
  • 3 large bell peppers per person

for the dip per person
  • 1 avocado
  • 1 large garlic clove to keep vampires away
  • 1 jalapeno pepper to help you run fast if zombies show up
  • freshly pressed juice of 1/2 lime to prevent the dip from looking too creepy
  • 1/4 cup coconut water
  • Celtic salt to taste
  • 4-5 black olives (in brine) for the decoration

  • Wash the vegetables. Peel and trim where necessary. Cut veggies into manageable sticks and set aside. Cover the veggies with damp tea towel to prevent them from drying up too quickly.
  • Cut off the tops of bell peppers and remove the seeds. Using a sharp knife carve Jack-O-Lantern features on each pepper. Test if peppers will stand upright on their own. If not, cut off a small portion on the bottom to make them even. 
  • Fill out the prepared peppers with veggie sticks and set them on a large platter if you are making a buffet, or on individual plates if you are having your Halloween dinner at the table.
  • In a blender blast all dip ingredients into a smooth-ish mass. Add more coconut water or lime juice if the dip is too thick. Season to taste. I added a few teaspoons of virgin olive oil for smoothness.
  • Portion out the dip into small bowls and decorate with black olives. Let the brine spill out into the dip. This will add small creepy veins and make the dip look eerie. I placed a pepper seed on each olive to make them look like eyes. You might have other ideas. Whatever you are up to, enjoy these creepy appetizer in good company. Boo!

Wishing everybody a spooky and fun Halloween - passionately raw - Dominique

Dominique Allmon©2017

Monday, October 2, 2017

Classic Fennel And Orange Salad On A Bed Of Greens

I hardly can believe that it is already October! Time flies. If I had any illusions that the summer would last forever, today they are all gone. The weather outside changed overnight... Only a visit to a local farmers' market is comforting. The produce is incredibly colorful and bountiful with late summer and early fall crops. 

A salad seems always like a good idea. Make one whenever you can lay your hands on fresh organic herbs greens, and edible flowers. Salads are easy to make and do not require expensive kitchen equipment. Sharp knife is all you need to chop up the ingredients. A simple dressing can be whisked in a bowl with the help of a fork, or shaken together in a mason jar. It really is easy to go raw and you do not even need to be a vegan.

~ Classic Orange And Fennel Salad On A Bed Of Greens ~


for the salad
  • 4 medium large fennel bulbs with fronds
  • 2 oranges
  • mixed wild herbs and greens (a bowlful per person)
  • handful of edible flowers for garnish

for the dressing
  • 1/4 cup virgin olive oil or cold pressed oil of your choice
  • juice of 1 large orange
  • 1 tsp raw apple cider vinegar
  • 1/4 tsp fennel seeds, crushed or freshly ground
  • Celtic sea salt and freshly ground pepper to taste

  • Clean up the fennel bulbs and remove the fronds. Cut the fennel bulbs into thin slices. Chop up the feathery fronds. Peel and slice the oranges.
  • Wash the wild herbs and greens and arrange them on large salad platters.
  • Place sliced fennel and oranges on the bed of greens. Add chopped fennel fronds and edible flowers. 
  • In a small bowl whisk the dressing using all the dressing ingredients. Adjust the taste to your personal liking.Pour dressing over salad and serve right away. Enjoy in good company!

This simple salad will surprise you with an incredibly refreshing taste. If you like fennel you will definitely like it. I was lucky to get very sweet and juicy oranges and very young fennel bulbs. The greens were crunchy and slightly bitter in taste. The mixture turned out divine! This recipe serves two.

Tip: If you prefer your dressing to be a bit creamier, simply add a handful of cashew nuts that have been soaked in water overnight, and blend all ingredients in a blender until creamy and smooth.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017


Friday, September 22, 2017

Raw Food Detox Express

Summer just ended and we are moving towards the weekend. What better excuse could you have to go on a detox?

Change of seasons indicates a new chapter in our daily lives. The days are shorter and not as warm as they were only a week ago. If you have nothing better to do this weekend, take some time to prepare your body for the coming cold season.

If you are a raw foodie, you are probably already doing the right things for you body. A short juice fast, accompanied by body brushing, oil pulling, and relaxation exercises, should not be very difficult for you. However, if you are new to raw food, you should take things slowly and consult certified nutritionist or natural health practitioner before you start a detox regimen. Transition to raw food may be a bit complicated for some people and detoxification may bring some unpleasant reactions. Proceed with caution.

In preparation for the quick weekend detox make sure that you have enough organic vegetables and alkalizing greens for juicing and light meals.

Fruits are very important in raw food diet, but during detox I suggest you reduce the consumption of very sweet fruit and opt for berries, instead. Blueberries, blackberries, and raspberries are very nutritious and full of phytonutrients that will help your body deal with antioxidative stress as it is trying to get rid of accumulated toxins.

What to do during detox?

  • Start your day with a glass of warm water with lemon juice or a spoon of apple cider vinegar. Skip the coffee! Drink plenty of water during the day to keep you kidneys active. Green vegetable juices will help you stay alkalized and hydrated. They will also help the elimination process.
  • Five to ten minutes dry body brushing with natural brush before the morning shower will activate blood circulation and help eliminate toxin through skin pores.
  • Tongue "scrubbing" and oil pulling are simple techniques that help remove dental plaque and keep your teeth clean and healthy. Any cold pressed oil will do. Coconut oil is probably the most pleasant to use. 
  • Detoxifying foot bath once a day not only allows your feet to rest, but helps draw out toxins though from your body. Adding magnesium oil, magnesium salts, Celtic sea salt, or baking soda will speed up the process. You may also add detoxifying herbs or essential oils. 
  • Do not skip the meals. Make light salads or juices. Snack on berries and raw nuts.
  • Yoga, Tai Chi Quan, Qi Gong, and meditation, are very good for relaxation. Take as much time as possible to stay active during the detox, but pay attention to you body. Jogging might not be the best idea if you body is busy getting into balance. 
  • Take power naps if you feel tired. Detoxification process can be challenging at times. 
  • Relaxing warm bath at the end of the day is optimal. 
  • Be careful what you put on your skin. If you are not sure that your face and body care is free of toxic chemicals, use virgin coconut oil as moisturizer.
  • Cup of calming herbal tea such as camomile, verbena, or holy basil, will help you sleep well during the detox.

The detox practice is a perfect chance to review your food related beliefs and behaviors. It also helps you switch your mood and organize your thoughts if you only take time to do so. Avoid toxic people and negativity. Shut the TV off, and switch off your electronic devices if you can. This weekend is for you.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

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

Monday, August 7, 2017

Nutritious Vegetable Juice

When it gets really hot in Summer even people who normally cook their food prefer not to spend much time in their kitchens. A quick snack on the go, fresh salad, slice of watermelon, or a visit to a favorite restaurant seem like a better way to obtain nutrition on a hot day. A refreshing vegetable juice always sounds good, whether you are a raw foodie or not.

The ingredients I used to make my Nutritious Vegetable Juice can easily be used to make a delicious salad or a gazpacho and you make want them in this way. For me, today was a juice day and the outcome was not only delicious, but nutritious as well. If you have a juicer, give it a try. Also remember to save the juice pulp and turn it into crackers  or some other savory delicacy. 

  • 8 heirloom carrots (purple, yellow, white, and orange)
  • 1 large beet
  • 4 celery ribs
  • 1 large heirloom tomato
  • 1 large cucumber
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 small jalapeno chili pepper
  • 1 small purple onion 
  • 2 garlic cloves
  • 1 lemon, peel removed
  • pinch Celtic sea salt (optional)
  • 1 tsp virgin olive oil or cold pressed flax oil

  • Wash your vegetables and cut into smaller chunks that will fit into your juicer's opening. I use the powerful Champion juicer. It works great when larger ingredients are  cut into a slivers. Some types of juicers do not require this at all, though. Do what works best for you.
  • Pass all ingredients through the juicer. Add pinch of Celtic sea salt and a teaspoon of olive or flax oil. Mix well.
  • Serve right away and enjoy in good company!

  • Fresh juices taste best when they are drunk right away. If you like your juice chilled, transfer it to a well chilled jar or add a few ice cubes Also, chilling vegetables before juicing will help a bit. 
  • My recipe calls for sea salt and cold pressed oil. Celtic sea salt not only enhances the taste, but also helps replenish minerals in your body. Cold pressed oil helps the absorption of fat soluble vitamins. 
  • This juice is nicely spicy thanks to the jalapeno pepper. You can also use a tiny bit of scorpion or ghost pepper if you can take the heat, but do not over do it. This juice is meant to nourish and hydrate your body. 
  • Save the juice pulp and use it to make crackers, or any other dish, raw or cooked that will profit from the addition of a fresh juice pulp. Soup, stew, vegan burger. Creativity has no limits. 
As any of my juice recipes, this one is presented here to give you an idea what vegetables can be used together. You can change the amounts of veggies used, skip the one that is not your favorite or add something that you grow in your own garden. You can add fresh herbs, grapefruit, ginger, or a tart apple. Whatever you do, have fun doing it!

In radiant health - passionately raw - Dominique

Dominique Allmon@2017

Wednesday, June 28, 2017

Home Made Blueberry Raw Food Ice Pops

Summer! Time for refreshing drinks, ice cream and frozen desserts! Many people will not believe that there was a time when kids had to wait till summer to enjoy ice cream. Today, we can get dozens of flavors all year round, but ice cream never ceased to be the number one dessert on any hot day.

Ice cream, especially the raw and raw vegan varieties, is very easy to make. You can practically turn any fresh fruit juice or smoothie into ice cream or sorbet. It takes only a few hour in the freezer and your frozen summer dessert is ready to eat. The most important thing, however, is that you are in full control of what goes into your ice cream. You can indulge without guilt and make it as healthy as any other raw food dish.

  • 1 1/2 cups fresh or frozen organic blueberries
  • 1 tsp açai powder (if you can get a frozen açai puree, use it!) 
  • juice of 1/2 lemon
  • 1/2 tsp organic vanilla essence
  • 1 tsp vegan lecithin powder 
  • 1/4 cup maple syrup
  • pinch pink Himalaya salt
  • 1/2 freshly made almond cream

  • Toss all ingredients into a blender and process until smooth. Adjust the taste to your personal liking. Add more or less maple syrup depending on how sweet you want your ice pops. Use different sweetener or no sweetener at all if you prefer.
  • Pour the blueberry mass into individual ice pops forms and place them in the freezer for about two hours. The ice pops should be ready by then. Refrigerate longer, if necessary.
  • Remove ice pops forms from freezer. Pull the blueberry ice pops out of the forms and serve right away. Enjoy in good company!


If you have never made your own raw food ice cream you may have to experiment a bit. For the creamier versions you may have to use lecithin, preferably vegan lecithin powder to combine all ingredients into a smooth, creamy mass that freezes well. Experiment. It's fun!

In radiant health - passionately raw - Dominique

Dominique Allmon©2017


Wednesday, May 17, 2017

Making Kombucha At Home And Why Fermented Foods Are Good For You

Why make kombucha at home when I can buy some? For the same reason people make sandwiches and salads at home. Homemade tastes better. Besides you know what's in it.

Kombucha Scoby by Passionately Raw!
SCOBY - the Kombucha culture

The recent Naked Juice scandal is only one example why we cannot always trust the industrially made "healthy" stuff that even stores like Whole Foods are selling to the unsuspecting customers. So you see, making your own is not only fun, but sometimes necessary.

What is Kombucha?

Kombucha is a fermented, slightly fizzy drink made out of black or green tea and sugar with the help of a kombucha culture that has, most probably, originated in China many centuries ago. The Chinese understood the fermentation process and brewing, and the tea plant - Camellia sinesis - was known there and used for ages.

To make kombucha you need the kombucha culture, known as Scoby. The word Scoby is an acronym and stands for the symbiotic colony of bacteria and yeast. Yeast and bacteria are responsible for the fermentation process. While sugar is unhealthy and really bad for you, it is absolutely necessary for the fermentation process. Sugar feeds the bacteria and gets digested by it. The end result, your kombucha, is only slightly sweet. The caffeine content also diminishes during the fermentation and is of no concern to the caffeine sensitive people.

Making Kombucha at Home by Passionately Raw!
Kombucha SCOBY

How to make Kombucha?

The easiest way to make kombucha is to obtain the Scoby and the utensils necessary for the process. Various kombucha making kits are offered on the market. One has to simply follow the instructions. If the conditions are right, within about ten days you will have your first batch of homemade kombucha.

The Scoby is not very easy to come by. Some health food stores may carry it, but you can always get one online. You can also make your own. For this you will need high quality, raw, unpasteurized kombucha, freshly brewed black tea, glass jar, and a dense cheesecloth. It may take up to six weeks to produce your own Scoby and there is always a chance of contamination and the culture going bad.

The process is worth trying, but if you are in a hurry to drink your own homemade kombucha, buying a kombucha making kit is the easiest, fastest, and safest thing to do. Kombucha kits include everything to start your own fizzy drink. They come with instructions that are easy to follow and describe the process in a clear, understandable way.

If you were lucky enough to get a Scoby from a friend, he or she probably explained it to you how to make your first batch. There are a few things that you have to remember. Here is how I made mine: 
  • I used a large, 3/4 gallon (3 liter), glass jar, boiled filtered water and made a very strong tea using about 3 tsp of tea leaves for each quarter of a gallon (1 liter) water.
  • To brew my tea I mixed organic black tea with organic green tea and allowed to steep for about 8 minutes.
  • I removed the tea leaves, added organic brown sugar to my tea and allowed it to cool. I used about 4 Tbsp sugar for each quarter of a gallon (1 liter) of tea. 
  • Once the temperature was about 68°F (20°C), but no more than 77°F (25°C), I added the Scoby to the jar and closed it with a dense cheesecloth, to allow it to "breathe," but also to protect it from dust or unwanted visitors. 
  • I then placed the jar in the kitchen, at room temperature of no more than 77°F (25°C) away from direct sunlight. I allowed it to ferment for nine days before bottling. Remove the Scoby from the jar and place it on a clean plate. Pour the liquid into bottles. Remember to save some of the kombucha in the jar and use it, together with the Scoby, to start a new batch. 
  • My kombucha got another three days of fermentation in the bottles and it was just perfect. 

The Scoby will propagate in the jar during the process of kombucha making. It will grow in size and produce "offspring" that can be used to make more kombucha. You can give them to friends and help them start their own kombucha without the necessity of spending twenty dollars or more for the culture alone.

Once your fresh kombucha gets bottled, you can add your own flavors: fresh herbs, ginger, mango or cherry juice, and so on. Kombucha then ripens and produces bubbles. After three days or so, the bottles should be placed in the fridge to chill, because kombucha tastes best when chilled. Keeping the bottles cook also stops the fermentation process. The longer the fermentation, the more bubbles. For me, a slightly fizzy kombucha is just perfect, but you may want to experiment a bit.

Why do we need fermented foods?

More and more people suffer from digestive problems. The food we eat, the lifestyle, and the changing body physiology often make digestion a difficult process. Leaky gut syndrome, Crohn's disease, indigestion, cancer of the colon, to name only a few, are the problems many adults in the Western world are facing today. Reports of bad digestive health are often paired with stories of the almost miraculous benefits of naturally fermented foods. Kefir, yogurt, clabbered milk, kombucha, sauerkraut, kimchi, natto, are making their way into many homes.

Digestive fiber, enzymes, probiotics, and prebiotics are used to improve gut health. Taking dietary supplements is probably the easiest way to a better digestive health, but changing daily eating habits may be not only beneficial, but also more enjoyable than pill popping.

The beneficial bacteria from fermented foods have the capability of re-seeding the gut flora and restoring your own microbiome. In the process the proper balance in the intestines is restored and digestion improved. Many digestive problems disappear with time without the necessity of drugs or surgical procedures.

Bacteria and yeast used in food fermentation processes, increase the nutritional value of foods. Depending on what food was used in fermentation, fermented foods are rich in healthy bacteria, fiber, certain nutrients including Vitamin C in sauerkraut, B vitamins, fatty acids, enzymes, amino acids, to name only a few.

Some people are unaware of the fact that your overall health depends on the health of your gut. The immune system "sits" in your gut. Allergies and food sensitivities often disappear or at least improve considerably with the restoration of the gut flora. Improved immune system means less colds, less infections, and less medication. Who does not want this?

Late spring and early summer are a good time to start taking care of your gut health. As your health improves and immune system strengthens, you can already imagine fall and winter without cold or flu. Take small steps, if necessary. Start with kombucha that is not only refreshing, but also easy to make, and move to a slightly more complicated processes of making your own kefir or sauerkraut. And believe me, once you start, you will never want to stop.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

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


Saturday, April 22, 2017

Dominique's Earth Day Salad

Earth Day! I hope you've made good plans for today. Climate change rallies, scientists' marches, picnics, gatherings. I hope you will find enough time for a healthy meal.

Dominique Allmon©2017

There are a few occasions during the year when people decide to review their life strategies. Allow the Earth Day to be a one. 

Many people who visit this website are mostly healthy individuals, but many people end up here looking for ways to improve their eating habits. What we it is as is as important as how we eat it. Plant based nutrition is good for you, no doubt. Eating most fruits and vegetables raw is even better. You get the enzymes and vitamins that normally get destroyed by cooking. If raw food is new to you, a healthy salad is a good start. If you are a raw foodie but find yourself making too many smoothie bowls, a large salad for the 2017 Earth Day weekend may sound like a very good idea.

To get the best ingredients for my Earth Day salad visit local farmers' market, organic grocer, farm, or your own backyard garden if you have one. If you know wild herbs and weeds, go out and forage whatever edible plants you can find. Miner's lettuce, wild sorel, ground elder, purslane, and dandelions are abundant, but there is so much more. Caution! Do not pick up anything that you cannot identify as an edible weed or herb.

Dominique Allmon@2017

~ Earth Day Salad ~


for the salad
  • large bowl of mixed baby greens, and wild and garden herbs, washed
  • 1 cup edible flowers

for the dressing
  • juice of 2 large blood grapefruits (you can use Mayer's lemons if you prefer)
  • 1/4 cup virgin olive oil or cold pressed flax or hemp oil
  • Celtic sea salt and freshly ground black pepper to taste 
  • In a small bowl whisk the grapefruit vinaigrette. Adjust the taste to your personal liking. 
  • Pour dressing over the greens and mix gently. Add edible flowers and mix again. Serve right away and enjoy in good company!

Dominique Allmon©2017

The philosophy behind this salad is very simple. It's Earth Day and you've got to "taste" the nature at it best. This beautiful and tasty salad is my homage to planet Earth. Freshest greens, herbs and flowers, and a simple, clean salad dressing is all you need here. You can add other ingredients, but I wouldn't. I love the way this salad looks, and I love the green taste. Sometimes the simplest things are the most sophisticated. 

Wishing everybody a very happy Earth Day 2017
- in radiant health, passionately raw - Dominique

Dominique Allmon©2017


Tuesday, April 4, 2017

Raw Vegan Kohlrabi Pappardelle Pasta With Purslane Pesto

One of the biggest joys of Spring is the abundance of fresh, locally grown produce. The euphoria of a raw foodie visiting a local farmers market cannot be described. It has to be experienced. And if you are like me, you always end up buying more than you can eat right away. 

Since freshness is absolutely vital in raw food cuisine, preserving, freezing, and juicing might be a good idea if you do not want to waste anything. Best thing to do when you've bought too many herbs is to turn the bounty into a delicious pesto. I bought too much purslane (Portulaca oleracea), hence this recipe. I made enormous salad and used the other half to make this delicious vegan pesto.


for the pasta
  • 2 medium large kohlrabi
for the pesto
  • 1 cup purslane, packed
  • 1/4 cup raw pistachio nuts
  • 2 large cloves young garlic
  • juice of 1 medium large lemon
  • 1/4 cup virgin olive oil
  • 1/3 tsp Celtic sea salt
for the garnish
  • 1 small purple onion, minced

  • Wash and peel the kohlrabi. Using vegetable peeler or a mandolin make large, flat pappardelle-like noodles. Place the noodles in a bowl, add pinch of Celtic salt and toss gently. Set aside. 
  • In a food processor pulse blend all the pesto ingredients. Do not over process. 
  • Transfer pesto to a bowl with kohlrabi pasta and mix gently. Garnish with finely chopped purple onion and serve right away. Enjoy in good company!
Tip: This rather delicate dish is a wonderful companion to spicy vegan (cooked or raw) burgers. Serve it instead of a salad.

Common purslane is an edible weed that can be cultivated or foraged, and used just like spinach or corn salad (Valerianella locusta). It can be eaten raw, stir fried, or added to soups. Purslane contains more Omega-3 fatty acid (especially the alpha-linolenic acid) than any other leafy vegetable. It is also rich in Vitamins A, B- complex, C, and E; beta carotenoids; and minerals such as calcium, iron, magnesium, and potassium.Raw purslane has a very high content of oxalate, a compound that is associated with the formation of kidney stones. If you have problems with your kidneys you should not eat raw purslane. Cooking reduces the oxalate content.

Kohlrabi is often underestimated by raw foodies because it does not fit nicely into the rainbow pattern on a platter. This is rather unfortunate because its white flesh is not only delicious, but also nutritious. It contains Vitamins A, B-complex, C, and K; fiber; minerals such as calcium, copper, iron, manganese, and potassium; and sulfur compounds called glucosinolates that may have anti-cancer, anti-fungal, anti-parasitic, and antibacterial properties.

I added purple onion to this beautiful dish. Not just because I needed some contrast here. Purple onion contains powerful antioxidant and anti-inflammatory compound quercetin. It is an allergy season and quercetin calms immune cells, thus preventing or reducing the release of histamines. If you suffer from seasonal allergies, you should add more quercetin containing foods or take quercetin supplements.

As you see, this simple, but delicious dish is also incredibly good for you! Make it often.

In radiant health - passionately raw - Dominique

Dominique Allmon@2017

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

Wednesday, March 15, 2017

"Shamrock" Green Vegan Dip For St. Patrick's Day

You do not have to be Irish to have a lot of fun on St. Patrick's Day. If you have ever visited Chicago on this Irish holiday, you could not possibly miss the prevalent green color that spills, literally, into the Chicago River. This annual ritual is enjoyed by Chicagoans and visitors alike. And just like the Chicago River, your wardrobe and your menu should magically turn shamrock green as well. 

To celebrate Paddy's Day this year I created a very simple and easy to make green dip that is served with the appetizer crudites. To really enjoy it, I suggest that you made individual portions for each guest and served the raw veggies on a large platter placed in the middle of the table. To make the dip you should use at least one avocado per person. The recipe below serves four.

  • 4 ripe avocados
  • 1 cup roughly chopped green herbs (I used flat Italian parsley, basil, mint, and wild garlic)
  • 4 large garlic cloves
  • 1 small jalapeno pepper, seeds removed
  • juice of 1 large lemon
  • 2 Tbsp virgin olive oil
  • 1/2 tsp Celtic sea salt
  • freshly ground pepper to taste
  • 4 green bell peppers, tops cut off, seeds removed

  • In a blender or a food processor whiz all ingredients until you get a rather thick, but creamy consistency. Do not over process. If the dip is too flowing, add another avocado. If it is too thick, add some more lemon juice. Depending on the kitchen tool you are using, you may want to blend the herbs, garlic, jalapeno, and lemon juice first, till the herbs are well chopped. Then add the avocado, oil, salt and pepper.
  • When you are satisfied with the consistency, adjust the taste to your personal liking. Portion out the dip into four prepared bell peppers and garnish with fresh mint. Place each bell pepper on individual quarter plates and serve with raw veggies. Enjoy in good company!

The magic of this recipe lies in its simplicity. The taste depends on the herbs you will use to make it. Tarragon and parsley will make it taste a little grassy, while mint and basil will add Mediterranean touch. Wild garlic is a very special her in itself. It harmonizes with other herbs and goes very well with lemon juice and garlic.  Jalapeno add a little excitement to this otherwise mild recipe. Serve this dip with broccoli florets, celery, cucumber, radishes, turnips, and young carrots.

Tip: If you make the dip thick enough it can be used as a spread on raw crackers or bread. If it is thin and flawing, you can use it as a delicious salad dressing. Experiment. it's fun!

My green outfit for St. Patrick's Day - this beautiful shamrock
t-shirt was designed by my husband James and can be
purchased here

Wishing everybody a very happy and green St. Patrick's Day - in radiant health, passionately raw - Dominique

Dominique Allmon@2017

Wednesday, March 1, 2017

Pink Lady Detox Salad by Passionately Raw!

This beautiful and tasty salad was inspired by a bunch of pink lady roses that I got on St. Valentine's Day. Pink in all it possible shades! I hope you enjoy this recipe, not simply for its health value, but also for the mixture of flavors, textures and colors. I can only hope that you don't get put off by the slightly bitter taste of radicchio. According to TCM (Traditional Chinese Medicine) the bitter taste is associated with the heart. Bitter tasting herbs have cleansing action. They remove the toxins and help reduce mucus secretions, this reducing inflammation and infections. 


for the salad
  • 1 medium large radicchio lettuce
  • 1 small beet, chopped or shredded
  • 1 small purple onion, thinly sliced
  • 6-8 radishes, thinly sliced
  • 1/2 cup raspberries
  • 1/2 cup purple micro-greens (I used purple shiso and red cabbage micro-greens)

for the dressing
  • freshly pressed juice of 1/2 pomegranate (about 1/4 cup)
  • freshly pressed juice of 1/2 lemon
  • 1/4 cup raspberries 
  • 1 Tbsp apple cider vinegar
  • 1 garlic clove
  • 1/4 cup virgin olive oil or any cold pressed oil of your choice
  • 1/2 tsp chili flakes 
  • 1/2 tsp pink Himalaya salt
  • generous amount of freshly ground black pepper

  • Break or chop the radicchio leaves into manageable pieces. You can cut it into wedges if you prefer. 
  • In a large bowl gently mix all salad ingredients. Reserve some raspberries, radish slices, and micro-greens for the garnish.
  • In a blender, whiz a dressing using all the dressing ingredients. I did not use any sweetener. The natural sugar from pomegranate and raspberries was quite satisfying. Adjust the taste to your personal liking. If it is too liquid for you add a bit more oil and a few more raspberries. Raw honey can be used for sweetening if needed.
  • Add the dressing to salad bowl and mix gently.
  • Arrange the salad on individual platters. Garnish with raspberries, radish slices and purple micro-greens and serve right away. Enjoy in good company!

For a dish to claim that it has a detoxifying properties it must have ingredients that are actually known for their detoxifying capacity. If you only used lemon juice, garlic, and apple cider to make the salad dressing, your liver would already profit from the synergistic action of the healing compounds in these ingredients. Purple onions, radicchio, radishes will help you to detoxify as well. Raspberries and pomegranate contain powerful cancer fighting compounds that help protect the DNA. Use these ingredients in different combinations as often as you can. Your body will thank you.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

*Information in this article is not meant to diagnose or cure a disease.

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