tag:blogger.com,1999:blog-72355358906546121852024-03-18T03:47:58.697-06:00Passionately Raw! delicious raw food recipes created with passionDominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comBlogger533125tag:blogger.com,1999:blog-7235535890654612185.post-67712548446512425692024-01-01T06:41:00.003-07:002024-01-29T15:37:45.652-07:00Restorative New Year Smoothie <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RVDlzkJqyI8RsOvPfQ-pcXdtePdJAmBUosHYMfllax4xz5BsneQSt62_K4BSIXS1ukTqMKPhPqPjqrPVBE5KULJ-1VuX1K468Sn4bZI192WZjXHiWx20G0-oqs2nUvJbsA6UxZnIqn8TgyGxN8Q1XmzWPrSV6VLA6o2hlB9Xbe1gk7f2VFKr1RZ8m6VT/s3869/Restorative%20New%20Year's%20Smoothie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3869" data-original-width="2839" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RVDlzkJqyI8RsOvPfQ-pcXdtePdJAmBUosHYMfllax4xz5BsneQSt62_K4BSIXS1ukTqMKPhPqPjqrPVBE5KULJ-1VuX1K468Sn4bZI192WZjXHiWx20G0-oqs2nUvJbsA6UxZnIqn8TgyGxN8Q1XmzWPrSV6VLA6o2hlB9Xbe1gk7f2VFKr1RZ8m6VT/w470-h640/Restorative%20New%20Year's%20Smoothie.jpg" title="Passionately Raw! - Restorative New Year Smoothie" width="470" /></a></div><br /><p>Happy New Year everybody! </p><p style="text-align: justify;">Whether you've been partying all night or simply need a jolt of energy before your morning workout, this smoothie might be exactly what you need. </p><p style="text-align: justify;">This smoothie has many ingredients that I felt I need this morning, many of them adaptogenic herbs well known and well researched for their restorative powers. You may want to choose only a few of them or add some others. Just make sure that your smoothie gives you the energy you need to have a really good start into the New Year. Use organic ingredients whenever you can.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5CRC_oaRGVgpmsrqQzJJxS0G4McXhk1DmxiIHGaD81o6GegNCa674D_j794de0qSl_-Woo486pa7Ec6sHQLrL-EXZzcpyFEckz-pm8QyqnG5zNixGlU3KS12Tyxx92HKfEIlzXYjAqI-0kwjR-ZMi9zGjLOnlGrAwb_mGCOx1QB1U3RHiOWpSQv_yUh7/s3815/Restorative%20New%20Year's%20Smoothie%20by%20Passionately%20Raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3815" data-original-width="2585" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5CRC_oaRGVgpmsrqQzJJxS0G4McXhk1DmxiIHGaD81o6GegNCa674D_j794de0qSl_-Woo486pa7Ec6sHQLrL-EXZzcpyFEckz-pm8QyqnG5zNixGlU3KS12Tyxx92HKfEIlzXYjAqI-0kwjR-ZMi9zGjLOnlGrAwb_mGCOx1QB1U3RHiOWpSQv_yUh7/w434-h640/Restorative%20New%20Year's%20Smoothie%20by%20Passionately%20Raw.jpg" title="Passionately Raw! - Restorative New Year Smoothie" width="434" /></a></div><br /><p style="text-align: justify;"><b>Ingredients: </b></p><ul style="text-align: left;"><li style="text-align: justify;">1 cup coconut water</li><li style="text-align: justify;">1 cup almond milk (home-made if possible)</li><li style="text-align: justify;">1 banana, roughly chopped</li><li style="text-align: justify;">1 cup raspberries (fresh or frozen)</li><li style="text-align: justify;">2 cups mixed frozen fruit: pineapple, mango, passion fruit</li><li style="text-align: justify;">1 apple, cored and roughly chopped</li><li style="text-align: justify;">1/2 cup fresh broccoli sprouts </li><li style="text-align: justify;">1/2 tsp freshly grated ginger root</li><li style="text-align: justify;">1/2 cup supergreens powder</li><li style="text-align: justify;">1/4 cup maca powder</li><li style="text-align: justify;">1 tsp ashitaba powder <br /></li><li style="text-align: justify;">1 tsp astragalus powder</li><li style="text-align: justify;">1 tsp agaricus blazei powder</li><li style="text-align: justify;">1 tsp reishi powder</li><li style="text-align: justify;">pinch cinnamon </li><li style="text-align: justify;">pinch Celtic sea salt to balance the flavors</li><li style="text-align: justify;">2 Tbsp cold pressed hemp oil </li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhendqpzgqxt_dQZsdsMrah60VZ8-e5lp0XX0ye9KG1wfIopv3StK22QsnNTvIAyvrJT-y6S5rZpE2thXCeGDBH5_3-F1RFX-q3yMJ0rRSbapBtHpXx5ot_wcmTCm1WygF0DJpamVojO5fGlojwa545nYPJbsOZA4UcEAVVuxwvmCXQ-YofY2Qe8GBt6DV_/s3910/Passionately%20Raw%20Restorative%20New%20Year's%20Smoothie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3910" data-original-width="2932" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhendqpzgqxt_dQZsdsMrah60VZ8-e5lp0XX0ye9KG1wfIopv3StK22QsnNTvIAyvrJT-y6S5rZpE2thXCeGDBH5_3-F1RFX-q3yMJ0rRSbapBtHpXx5ot_wcmTCm1WygF0DJpamVojO5fGlojwa545nYPJbsOZA4UcEAVVuxwvmCXQ-YofY2Qe8GBt6DV_/w480-h640/Passionately%20Raw%20Restorative%20New%20Year's%20Smoothie.jpg" title="Passionately Raw! - Restorative New Year Smoothie" width="480" /></a></div><br /><p style="text-align: justify;"><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">Place all ingredients, except the hemp oil, in the bowl of your blender and whiz until smooth and creamy. If necessary add a little more liquid. For best results follow instructions of your blender's manufacturer. </li><li style="text-align: justify;">Add the hemp oil and blend again for a few seconds. </li><li style="text-align: justify;">Pour the smoothie in to tall glasses and enjoy in good company!</li></ul><p style="text-align: justify;">This smoothie needs a "chaser" - I had a bowl of organic blueberries and feel super energized and ready to start the day.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuLIZXVMf1_Ejr31HiyJ9uVh9dAnNWoRG4MfhatG0xDqXT_cpChX5RbXXof4N0xp0Wz16cij4jzOWBKzYKiS7_HGnTlGI1G5LepIBpRWhD2MzsMddUv_xwbK3x-TKEnUITKCKzdXRBzzcxko2Bu7Wz28T4tqpmTo7qShUDISmMQbYEy7WVaFYPR_bdcQD/s3303/Passionately%20Raw!%20-%20Restorative%20Smoothie%20for%20the%20New%20Year.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3303" data-original-width="2477" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuLIZXVMf1_Ejr31HiyJ9uVh9dAnNWoRG4MfhatG0xDqXT_cpChX5RbXXof4N0xp0Wz16cij4jzOWBKzYKiS7_HGnTlGI1G5LepIBpRWhD2MzsMddUv_xwbK3x-TKEnUITKCKzdXRBzzcxko2Bu7Wz28T4tqpmTo7qShUDISmMQbYEy7WVaFYPR_bdcQD/w480-h640/Passionately%20Raw!%20-%20Restorative%20Smoothie%20for%20the%20New%20Year.jpg" title="Passionately Raw! - Restorative New Year Smoothie" width="480" /></a></div><br /><p style="text-align: justify;">I hope that this year turns out to be the best year of your life. Take good care of your body, take good care of your mind, take good care of your soul. Choose foods that will nourish you and increase your energy. <br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2024<br /></p><p></p><p></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-40490677835960793242023-12-20T06:21:00.004-07:002024-01-29T15:37:22.463-07:00Healthy Festive Raw Chocolates <div style="text-align: justify;">
I do not know many people who do not like chocolate, but even those who love chocolate sometimes voice concern about the sugar content and the caloric value of sweets. </div>
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<a href="http://3.bp.blogspot.com/-wfUyRNoMD8E/VnrGyKNB34I/AAAAAAAA5Eo/2RmT4zn3X3s/s1600/Christmas%2Bchocolates.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://3.bp.blogspot.com/-wfUyRNoMD8E/VnrGyKNB34I/AAAAAAAA5Eo/2RmT4zn3X3s/s640/Christmas%2Bchocolates.jpg" title="Passionately Raw! - Healthy Festive Raw Chocolates" width="480" /></a></div>
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Anyone who makes his own sweets and desserts knows that one can improve the nutritional value of home-made concoctions. This is not difficult, everyone can do it. I hope you have time and the means to try out my recipe. My festive chocolates might be the healthiest sweets recipe you have ever tired. All ingredients are not only organic, they are really good for you.<br />
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<a href="http://2.bp.blogspot.com/-b3erczS4s5s/VnrJg60dyqI/AAAAAAAA5E0/cJAczB6uUvI/s1600/making%2BChristmas%2Bchocolates.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://2.bp.blogspot.com/-b3erczS4s5s/VnrJg60dyqI/AAAAAAAA5E0/cJAczB6uUvI/s640/making%2BChristmas%2Bchocolates.jpg" title="Passionately Raw! - Healthy Festive Raw Chocolates" width="480" /></a></div>
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Recipe makes 22 delicious chocolates<br />
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<b>Ingredients: </b><br />
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for the filling</div>
<div style="text-align: justify;">
<ul>
<li>12 large Medjool dates, soaked in purified water until soft</li>
<li>1 cup raw, activated pecan nuts (soaked in water for 5-6 hours, then dehydrated)</li>
<li>1/4 cup melted virgin coconut oil</li>
<li>2/3 cups powdered raw cacao </li>
<li>1 Tbsp cinnamon</li>
<li>1 tsp ground cardamom</li>
<li>1/2 tsp turmeric powder</li>
<li>1/2 tsp freshly ground black pepper </li>
<li>1/2 tsp ground allspice</li>
<li>1/2 tsp ground cloves</li>
<li>1/3 tsp fine pink Himalayan salt</li>
<li>1 Tbsp organic vanilla extract</li>
<li>freshly pressed juice of 1 orange</li>
<li>1 Tbsp orange zest</li><li>a few drops of edible orange essential oil for a more intense orange flavor (optional) <br /></li>
</ul>
for chocolate ganache<br />
<ul>
<li>1/3 cup melted raw cacao butter</li>
<li>1/3 raw honey (use maple syrup if you are a vegan)</li>
<li>2/3 cups powdered raw cacao </li>
<li>1 tsp organic vanilla extract</li>
<li>1/2 tsp cinnamon</li><li>1 Tbsp sunflower lecithin (optional) <br /></li>
</ul>
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for garnish<br />
<ul>
<li>1/4 cup crushed pecan nuts</li>
</ul>
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<a href="http://4.bp.blogspot.com/-_zKX8iiCwMM/VnrPXXOnP-I/AAAAAAAA5FE/0IP1LMvigrQ/s1600/making%2BChristmas%2Bchocolates%2B1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://4.bp.blogspot.com/-_zKX8iiCwMM/VnrPXXOnP-I/AAAAAAAA5FE/0IP1LMvigrQ/s640/making%2BChristmas%2Bchocolates%2B1.jpg" title="Passionately Raw! - Healthy Festive Raw Chocolates" width="480" /></a></div>
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<b>Method:</b><br />
<ul>
<li>To make the filling place pecan nuts in a food processor and blend until they almost turn into a butter. Remember to scrape the walls of the food processor bowl and push the nut mass down from time to time.</li>
<li>Add soaked dates and process until smooth. Add melted coconut oil and all the spices. Blend until well combined. Add orange juice, orange zest and the vanilla extract. Blend again. The "dough" should be very smooth and firm enough to work with. If it is too flowing, place the bowl in the fridge for a few minutes. </li>
<li>Cover a tray or a flat baking from with a sheet of parchment. Take about 1 Tbsp of the "dough" and roll it into a ball between your palms. Set on the parchment. Proceed until you used up all the "dough." You may want to refrigerate the tray until your ganache is ready.</li>
<li>To make ganache use bain marie or a bowl placed over a hot water. Mix melted cocoa butter with raw cacao. Stir well. Add honey and mix well until very smooth. Add vanilla extract and cinnamon and mix well. Add lecithin, if using, and mix again. The ganache should be very smooth and liquid, but not too flowing.</li>
<li>Using a dipping tool immerse each of the balls in the chocolate ganache making sure that they are well covered on all sides. Place each chocolate on a parchment or a cookie cooling rack, and sprinkle some crushed pecans before the ganache sets completely.</li>
<li>Once all the chocolates are made you may want to refrigerate them overnight. They will not only set and become firm, but also taste better the next day as the flavors unfold fully.</li>
<li>Serve as a delicious treat after your festive dinner and enjoy in good company!</li>
</ul>
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As I mentioned above, these chocolates are not only delicious, they are good for you. All the ingredients come with incredible benefits, but I will discuss only a few: <br />
<ul>
<li>Pecan nuts - rich in magnesium, Omega-3 fatty acids, and the alpha- and gamma tocopherol versions of the Vitamin E. They also contain Vitamins A, C, the B-complex, and vitamin K, calcium, zinc, and potassium. They have anti-aging properties, help prevent cancer, and balance weight. </li>
<li>Turmeric - <span class="st" data-hveid="71">contains curcumin, a substance that is known for its anti-inflammatory and antioxidant properties.</span></li>
<li>Coconut oil - contains healthy combination of fatty acids that can help improve blood cholesterol levels, prevent heart disease, and the Alzheimer's disease. </li>
<li>Raw Cacao - contains more than 300 different chemical compounds and has the ORAC value abput 20 times higher than that of blueberries. It contains protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, various antioxidants, and essential fatty acids. Raw cacao can help lower bad cholesterol, improve cardiovascular function, and reduce cancer risk.</li>
</ul>
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<b>Tip</b>: To speed up things a bit you can use raw pecan nut butter. You can also add a shot of Grand Marnier or any other orange flavored liquor to make an adult version of these chocolates. </div><div style="text-align: justify;"> </div><div style="text-align: center;"><b style="color: #38761d;">Wishing everyone a glorious Christmas and a very happy Holiday Season </b></div><div style="text-align: center;"><b style="color: #38761d;">- in radiant health, passionately raw - Dominique </b><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
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<a href="http://3.bp.blogspot.com/-05B02bQPqFA/VnrccQLYfhI/AAAAAAAA5Fk/MmSVKJBypNk/s1600/Christmas%2Bchocolates%2B.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://3.bp.blogspot.com/-05B02bQPqFA/VnrccQLYfhI/AAAAAAAA5Fk/MmSVKJBypNk/s640/Christmas%2Bchocolates%2B.jpg" title="Passionately Raw! - Healthy Festive Raw Chocolates" width="480" /></a></div>
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<b> </b></div><div style="text-align: justify;"><b>Also of interest: <a href="http://heavencanwaitcardsandgifts.blogspot.com/2013/11/health-benefits-of-spices.html" target="_blank">Health Benefits of Spices </a></b><br />
<br /> </div><div style="text-align: justify;">Dominique Allmon©2023</div>
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*The health information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-23180880770132372612023-12-03T07:25:00.010-07:002024-01-29T15:36:59.501-07:00Winter Glow Raw Pumpkin and Persimmon Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq7kxcvFoG58Gzpw4UtKqaC7g1Yo6VIut7NiRaLZM4jk3gY2dlRYtQZ46HzrvfzSOVm5Z9Arp-sgGMcM_bq8g7Za9fYpWRhXy4p8GQySmPjxOw1D_scZn5Txk9gJfHS4LPuE5PCNEqNjoEnnS8UPl4kRzbQY4EJEUe3g_2BTafWwEFsZ13YOyOwiDVIWC/s2692/winter%20glow%20raw%20pumpkin%20and%20persimmon%20smoothie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2692" data-original-width="1994" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaq7kxcvFoG58Gzpw4UtKqaC7g1Yo6VIut7NiRaLZM4jk3gY2dlRYtQZ46HzrvfzSOVm5Z9Arp-sgGMcM_bq8g7Za9fYpWRhXy4p8GQySmPjxOw1D_scZn5Txk9gJfHS4LPuE5PCNEqNjoEnnS8UPl4kRzbQY4EJEUe3g_2BTafWwEFsZ13YOyOwiDVIWC/w474-h640/winter%20glow%20raw%20pumpkin%20and%20persimmon%20smoothie.jpg" title="Passionately Raw! - Winter Glow Raw Pumpkin and Persimmon Smoothie" width="474" /></a></div> <p style="text-align: justify;">If you live in the Northern hemisphere you might have experienced some cold weather already. Parts of Europe and North America are under snow that fell over the weekend. In Germany, Munich was completely cut off the rest of the world due to exceptionally big snowfall. 2023 might be the warmest year on record but winter, when it comes, it comes will full force at least to some of us. </p><p style="text-align: justify;">When it gets very cold, many of us tend to spend more time indoors. Our food choices also change with the falling temperatures. The cold weather affect our skin and the effects are visible at the end of winter: dehydrated skin, breakouts, changes in skin tone and complexion. More than ever, we have to keep our skin pampered and moisturized with proper skincare and well nourished from inside out. </p><p style="text-align: justify;"></p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZtxz4yG1FbqDzwIjqbRq-r5dp5hHIp6rwx8h0cd3enhM-BDzQAou4hXTbntcqstOTs9qaZJYi77Sdeav8MBgXJn40A4iB-ZSwulVuELe4IEkSpY_g_F5KkCy7WktLH-Lw9rHbtBttT5Wulhe2UPniHZ_KbyHXn4_iN5iKzyz3HWyQGrLMJdy0wPDqDmd/s4026/raw%20pumpkin%20and%20persimmon%20winter%20glow%20smoothie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4026" data-original-width="2954" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZtxz4yG1FbqDzwIjqbRq-r5dp5hHIp6rwx8h0cd3enhM-BDzQAou4hXTbntcqstOTs9qaZJYi77Sdeav8MBgXJn40A4iB-ZSwulVuELe4IEkSpY_g_F5KkCy7WktLH-Lw9rHbtBttT5Wulhe2UPniHZ_KbyHXn4_iN5iKzyz3HWyQGrLMJdy0wPDqDmd/w470-h640/raw%20pumpkin%20and%20persimmon%20winter%20glow%20smoothie.jpg" title="Passionately Raw! - Winter Glow Raw Pumpkin and Persimmon Smoothie" width="470" /></a></div> <p style="text-align: justify;">To stay healthy in winter, and keep my skin glowing and my body warm, I add warming spices, raw honey and nutrient rich fruits and vegetable. I use organic, seasonal, locally grown produce whenever I can. I do not add any ice to my winter smoothies, and I always add some virgin olive oil, or cold pressed flax or hemp oil. These healthy oils help me absorb the fat-soluble nutrients.<br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5X5s-z8m04VLvDE0u3AAvT83uCEpre1rdr7FiDombgFtziTgbo3NuXSg22NcFRd07QedCKnBVxBYbG6Nn89EOYys690rEZJqJs0OCDKlgPn7hDA26o83-tY_oJCFsbbkml1A2ZsC9DWq9q_rcqwWn2AsjlQQkdOyjviQK8FHKKReFb9t1mT-LqFG-WCAZ/s3492/ingredients%20for%20the%20winter%20glow%20smoothie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3492" data-original-width="2619" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5X5s-z8m04VLvDE0u3AAvT83uCEpre1rdr7FiDombgFtziTgbo3NuXSg22NcFRd07QedCKnBVxBYbG6Nn89EOYys690rEZJqJs0OCDKlgPn7hDA26o83-tY_oJCFsbbkml1A2ZsC9DWq9q_rcqwWn2AsjlQQkdOyjviQK8FHKKReFb9t1mT-LqFG-WCAZ/w480-h640/ingredients%20for%20the%20winter%20glow%20smoothie.jpg" title="Passionately Raw! - Ingredients for the Winter Glow Raw Pumpkin and Persimmon Smoothie" width="480" /></a></div> <p style="text-align: justify;">For this smoothie I used my favorite, fragrant and very juicy Nutmeg pumpkin or the Muscade de
Provence, also known as “Musquee de Provence,” “Fairytale pumpkin” or
the Calabaza de Castilla in Spanish. It is very soft and easy to blend. If you are using Hokkaido pumpkin in this recipe, you might have to blend a little longer to obtain the same smooth texture. </p><p style="text-align: justify;"><b>Ingredients: </b></p><ul style="text-align: left;"><li style="text-align: justify;">3 cup chopped raw pumpkin </li><li style="text-align: justify;">1 ripe persimmon</li><li style="text-align: justify;">1 cup freshly made nut milk of your choice (I used hazelnut)</li><li style="text-align: justify;">freshly pressed juice of 1 large orange, about 2/3 cup</li><li style="text-align: justify;">1 Tbsp pumpkin spice</li><li style="text-align: justify;">1/2 inch chunk fresh turmeric root</li><li style="text-align: justify;">1 inch chunk fresh ginger root</li><li style="text-align: justify;">1 Tbsp raw honey <br /></li><li style="text-align: justify;"> 1/2 tsp virgin olive oil</li><li style="text-align: justify;">pinch Celtic sea salt to balance the flavors</li></ul><p>for the garnish</p><ul style="text-align: left;"><li>bee pollen and a few petals of edible flowers, optional </li></ul><p style="text-align: justify;"><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">Place all the ingredients, except honey, olive oil and salt, in the bowl of your blender and process until smooth. Add honey, virgin olive oil and pinch of salt, and blend again. Adjust the taste as needed.</li><li style="text-align: justify;">Pour the smoothie into glasses, garnish with bee pollen and fresh petals, if using, and enjoy in good company!</li></ul> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffVqFkKobAgT5hXgWIH1YvrbSjwFFrLCnX26ltO8WZFc00nMmdxxlotHSvDnQhbviVjbcAJlPZaymr115jHuRI__-A38ZZOU_qQuW34qaotiw2OeVpursSlfKiC6FYNNrINDox6j68jmaRqxm8qhnGgONDhQLysQgmf4B6kaA_ceDgt3if5ZyoC79cF5u/s4032/winter%20glow%20smoothie%20with%20pumpkin%20and%20persimmon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffVqFkKobAgT5hXgWIH1YvrbSjwFFrLCnX26ltO8WZFc00nMmdxxlotHSvDnQhbviVjbcAJlPZaymr115jHuRI__-A38ZZOU_qQuW34qaotiw2OeVpursSlfKiC6FYNNrINDox6j68jmaRqxm8qhnGgONDhQLysQgmf4B6kaA_ceDgt3if5ZyoC79cF5u/w480-h640/winter%20glow%20smoothie%20with%20pumpkin%20and%20persimmon.jpg" title="Passionately Raw! - Winter Glow Raw Pumpkin and Persimmon Smoothie" width="480" /></a></div><br /><p></p><p style="text-align: justify;"><b>Tip:</b> If you have tree nut allergy, use sunflower seed or hemp seed milk. <br /></p><p style="text-align: justify;">I hope that you will have a chance to try and enjoy this recipe. As always, use it as an inspiration to your own creations. </p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p><p style="text-align: justify;"><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-1139023427083100482023-11-20T05:39:00.033-07:002024-01-29T15:36:38.570-07:00Healthy Raw Thanksgiving Pumpkin Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzY02ceEcz7pdFLvIpqGhsLhyphenhyphen0DstmgC4fFiDwt-8sieU00qarPZnlRWZP9R-2AUcr1zVqsaPCxFYGh_Z55NUK6yYGFbZY0-l-DrbOv_HbxZIeljO3MIhxn8qhUrysu9UuEVjBPs-sprySanAgY8jHczJU2PW7MDELs08OCOTWcG7GdMfSOhhb8M5bwYH/s3376/Passionately%20Raw!%20Healthy%20Raw%20Thjanksgiving%20Pumpkin%20Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3376" data-original-width="2655" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzY02ceEcz7pdFLvIpqGhsLhyphenhyphen0DstmgC4fFiDwt-8sieU00qarPZnlRWZP9R-2AUcr1zVqsaPCxFYGh_Z55NUK6yYGFbZY0-l-DrbOv_HbxZIeljO3MIhxn8qhUrysu9UuEVjBPs-sprySanAgY8jHczJU2PW7MDELs08OCOTWcG7GdMfSOhhb8M5bwYH/w504-h640/Passionately%20Raw!%20Healthy%20Raw%20Thjanksgiving%20Pumpkin%20Pie.jpg" title="Passionately Raw! - Healthy Raw Thanksgiving Pumpkin Pie" width="504" /></a></div><br /><p></p><p style="text-align: justify;">Thanksgiving, like no other holiday, allows us to enjoy the blessings and the abundance of the autumnal harvest. Apples, pears, persimmons, quinces, hazelnuts, root vegetables, pumpkins...</p><p style="text-align: justify;">Thanksgiving is a rather private affair. Families gather around the table to express their gratitude and enjoy traditional dishes. </p><p style="text-align: justify;">If you are new to raw food, you may still be looking for some inspiration. Colorful salad is always a good idea, but if you have enough time and all the ingredients, try my Healthy Raw Thanksgiving Pumpkin Pie. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehgHeVMw6M6WeL9rfMWtprzV-5NdUN2flgkm13QTzBa3GM1ypx2XzllojGeUfs-ysh38eIOVX4i9R9voLrQ_xEYlNqz1WqWtfY0iW1BvOdbr8O9xbWYw3DVHPTzZWfbNqnPezA-HK5lj_nUUZ970ApgcV7mnCclYAKxbm2gjvrRbUoPsdbfAoV_ddcQRC/s4032/raw%20vegan%20pupmkin%20pies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehgHeVMw6M6WeL9rfMWtprzV-5NdUN2flgkm13QTzBa3GM1ypx2XzllojGeUfs-ysh38eIOVX4i9R9voLrQ_xEYlNqz1WqWtfY0iW1BvOdbr8O9xbWYw3DVHPTzZWfbNqnPezA-HK5lj_nUUZ970ApgcV7mnCclYAKxbm2gjvrRbUoPsdbfAoV_ddcQRC/w480-h640/raw%20vegan%20pupmkin%20pies.jpg" title="Passionately Raw! - Healthy Raw Vegan Thanksgiving Pumpkin Pie" width="480" /></a></div><br /><div style="text-align: justify;">I got the idea for a delicious raw pumpkin pie after I found a gorgeous
and incredibly juicy and flavorful Nutmeg pumpkin or the Muscade de
Provence, also known as “Musquee de Provence,” “Fairytale pumpkin” or
Calabaza de Castilla, at a local farmers market. <br /></div><div><p></p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqR22uwIWi1oJ1DEgyGWCq9UjKkk6ePbmLjcLVN9_7V02OXRZ5-m6-dTBxkSiCoUxLm7EG4dEqd_P8XZIVD8PCOJGLNru7dZePxI1GbcHUsnSJa4V0TnY5Bvlzu7kZlcugFcTi0KJdzCPzwJyh38PkQaN9bs_Dyvy3D5rNUpstmzahHhfk1N8t4mLAOJQ/s4032/Muscade%20de%20Provence%20pumpkin%20for%20the%20Thanksgiving%20pie%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqR22uwIWi1oJ1DEgyGWCq9UjKkk6ePbmLjcLVN9_7V02OXRZ5-m6-dTBxkSiCoUxLm7EG4dEqd_P8XZIVD8PCOJGLNru7dZePxI1GbcHUsnSJa4V0TnY5Bvlzu7kZlcugFcTi0KJdzCPzwJyh38PkQaN9bs_Dyvy3D5rNUpstmzahHhfk1N8t4mLAOJQ/w480-h640/Muscade%20de%20Provence%20pumpkin%20for%20the%20Thanksgiving%20pie%20.jpg" title="Passionately Raw! - Muscade de Provance Pumpkin" width="480" /></a></div><br /><p style="text-align: justify;">The idea for the crust came from Crystal Dawn and a <a href="https://crystaldawnculinary.com/butternut-squash-cream-tarts-raw-vegan/" target="_blank">link</a>
in her newsletter. At first, I wanted to make a traditional raw crust
using hazelnuts and mulberries, but her recipe inspired me to make a
crust without any dried fruit. Like Crystal, I used raw, gluten free
rolled oats that I turned into a slightly coarse meal. I decided to
stick to my original idea and use hazelnuts rather than almonds. Like
Crystal, I also used mesquite powder - a raw ingredient that I truly
love in my deserts. Instead of making a large pie, I followed Crystal's
idea and made three small pies. </p><p style="text-align: justify;">I used a few of my favorite ingredients. The spices, especially cinnamon and saffron, will help you prevent blood sugar from spiking dramatically. The cold pressed pumpkin seed oil adds an incredible depth in flavor. The pie tastes like pumpkin despite the use of cacao butter.</p><p style="text-align: justify;">Psyllium husks powder is a natural binder that will "hold" the dough together. Sunflower lecithin is a great emulsifier and will help you create a very smooth, velvety pie filling. Both ingredients come with health benefits that cannot be underestimated. Make sure that they are non-GMO and organic. <br /></p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLwAq7OMpBVM0FHgeA-8N4nUPs4kIz6J5Y9ncd3z-XyRxCG5NcucJCw5qtl4SAlG3Sg9hfSfSJArNhlLxk0NksDuUhfy_PNefWFm47QCui8BVwc59R6CAoswx2z4z8nacRP98auwj4EAw-n6mUbemNrgsc-YDoXaiLLRghTBm0Gil_936YuSgbeDj3NU8/s4024/Healthy%20Raw%20Thanksgiving%20Pumpkin%20Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4024" data-original-width="2816" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLwAq7OMpBVM0FHgeA-8N4nUPs4kIz6J5Y9ncd3z-XyRxCG5NcucJCw5qtl4SAlG3Sg9hfSfSJArNhlLxk0NksDuUhfy_PNefWFm47QCui8BVwc59R6CAoswx2z4z8nacRP98auwj4EAw-n6mUbemNrgsc-YDoXaiLLRghTBm0Gil_936YuSgbeDj3NU8/w448-h640/Healthy%20Raw%20Thanksgiving%20Pumpkin%20Pie.jpg" title="Passionately Raw! - Healthy Raw Thanksgiving Pumpkin Pie" width="448" /></a></div><br /><p style="text-align: justify;">Pumpkin pie is often served with whipped cream. If you are not a vegan and have access to raw organic cream, use it. For vegans and people with lactose intolerance, Thai style coconut milk comes as a perfect alternative. </p><p style="text-align: justify;">There are a few things that you have to do before whipping your coconut milk:</p><ul style="text-align: left;"><li style="text-align: justify;">buy canned organic coconut milk with at least 80% coconut in it</li><li style="text-align: justify;">do not freeze your coconut milk; instead, chill the can in the fridge overnight</li><li style="text-align: justify;">place the bowl and the mixer beaters in the freezer for 10 to 15 minutes before whipping your coconut milk</li><li style="text-align: justify;">open the can and scoop out only the solid coconut milk; reserve the water for later use.</li></ul><p></p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dGTjE64upQPsTUnCmG4PTb-mKvUOhzxhj5X-WIYoH_T49iUFYwocvTswPxYhhpeEeC4DmwagITu5BOZW6Sv-Z4rSnSSMA1ZIHqlu3H7ZzEgPpxUdEke6hGcmlfyCkrW6gOcP0nkcBt871EIiYkLTGJYHEYqQfJp9gDWSVAksckxT_0n52v4st0LHQy-4/s4032/pie%20crust%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dGTjE64upQPsTUnCmG4PTb-mKvUOhzxhj5X-WIYoH_T49iUFYwocvTswPxYhhpeEeC4DmwagITu5BOZW6Sv-Z4rSnSSMA1ZIHqlu3H7ZzEgPpxUdEke6hGcmlfyCkrW6gOcP0nkcBt871EIiYkLTGJYHEYqQfJp9gDWSVAksckxT_0n52v4st0LHQy-4/w480-h640/pie%20crust%202.jpg" title="Passionately Raw! - Crust for Healthy Raw Vegan Thanksgiving Pumpkin Pie" width="480" /></a></div></div><div style="text-align: justify;"><b> </b></div><div style="text-align: justify;"><b>Tools needed:</b></div><ul style="text-align: left;"><li style="text-align: justify;">food processor</li><li style="text-align: justify;">high speed blender (depending on the type of pumpkin you are using) <br /></li><li style="text-align: justify;">spatula</li><li style="text-align: justify;">bent pastry knife </li><li style="text-align: justify;">hand mixer</li><li style="text-align: justify;">pipping bag (optional)<br /></li><li style="text-align: justify;">3 5 inch (12 cm) tart pans with removable bottoms </li></ul><div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4odnIcjnoRlVu_wQUxwC6Oi0vVnv7YePUDeYONK1VnTuo3K0DJQ2r1YaKilpltXbGA6bq47dayaulBzehePdXmFGgpUiwhccaGbh3JcQRaGx3624gloj9yiNmnG_s4biwMMknF9ud7rOFtk2erbVyC7-4uVVJvuutYmmrOft5Ztq1SvKSz8Bc2zb3lalW/s3814/Sliced%20Healthy%20Raw%20Thanksgiving%20Pumpkin%20Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3814" data-original-width="2857" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4odnIcjnoRlVu_wQUxwC6Oi0vVnv7YePUDeYONK1VnTuo3K0DJQ2r1YaKilpltXbGA6bq47dayaulBzehePdXmFGgpUiwhccaGbh3JcQRaGx3624gloj9yiNmnG_s4biwMMknF9ud7rOFtk2erbVyC7-4uVVJvuutYmmrOft5Ztq1SvKSz8Bc2zb3lalW/w480-h640/Sliced%20Healthy%20Raw%20Thanksgiving%20Pumpkin%20Pie.jpg" title="Passionately Raw! - Sliced Healthy Raw Thanksgiving Pumpkin Pie" width="480" /></a></div><br /></div><div><p></p><p><b>Ingredients:</b></p><p>for the crust</p><ul style="text-align: left;"><li>1 1/2 cups raw hazelnuts, soaked in water overnight and dehydrated</li><li>1 cup raw rolled oats, blended into a slightly coarse meal </li><li>2 Tbsp mesquite powder</li><li>1 Tbsp Ceylon cinnamon</li><li>1/4 tsp ground cardamom</li><li>1/4 tsp ground saffron </li><li>1/2 tsp chaga powder<br /></li><li>1/8 tsp freshly ground black pepper</li><li>1/4 tsp Celtic sea salt</li><li>2 Tbsp raw coconut nectar or maple syrup, add more as needed <br /></li><li>1/4 cup melted virgin coconut oil </li><li>1 Tbsp psyllium husks powder</li><li>1 tsp sunflower lecithin powder <br /></li></ul><p>for the pie filling</p><ul style="text-align: left;"><li>3 cups chopped pumpkin (Muscade de Provence, Kabocha, Hokkaido, Butternut Squash)</li><li>5-6 Medjool dates, soaked in water overnight, seeds removed<br /></li><li>1 Tbsp pumpkin spice</li><li>1/2 Tbsp Ceylon cinnamon </li><li>1/4 tsp ground saffron <br /></li><li>1 Tbsp freshly pressed lemon juice</li><li>1/4 tsp Celtic sea salt to balance the flavors </li><li>1 Tbsp sunflower lecithin (optional)</li><li>1 tsp psyllium husk powder (optional)</li><li>1 Tbsp cold pressed pumpkin seed oil <br /></li><li>1/4 cup melted raw cocoa butter </li></ul><p>for the garnish</p><ul style="text-align: left;"><li>raw pumpkin seeds</li><li>whipped coconut cream <br /></li></ul><p><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">To make the crust, add all the dry ingredients to the food process and blend until well combined. </li><li style="text-align: justify;">Add coconut syrup and the melted coconut oil and blend until all ingredients start forming a slightly coarse, sticky dough. You may need to add a little more coconut syrup. </li><li style="text-align: justify;">Divide the dough between three tart pans and using clean hands, press it firmly to make a pie crust. Use the back of a spoon to smooth it out. Once you are happy with the outcome, cover the tart pans with parchment and place them in the fridge. </li><li style="text-align: justify;">Depending on the type of the pumpkin you chose, make the filling using either food processor or a high speed blender. My pumpkin was very soft and juicy, so I decided to use food processor. It worked perfectly. Blend all the ingredients, except the pumpkin seed oil and the melted cacao butter. </li><li style="text-align: justify;">When all ingredients are well blended into a smooth pumpkin paste, add the pumpkin seed oil and blend again. Add the melted cacao butter and blend until well combined. </li><li style="text-align: justify;">Remove the prepared tart pans from the refrigerator. Pour out the filling into the pie crusts and spread evenly. Tap the pans on the countertop to remove any air pockets. If necessary, smooth out the surface using a bent pastry knife. </li><li style="text-align: justify;">Allow the filling to set in for a few minutes then cover each pie with a cling wrap or a small piece of parchment. Place the pies in the freezer for couple of hours or overnight. </li><li style="text-align: justify;">At this time you can also whip your coconut cream. As mentioned above, use perfectly chilled bowl and mixer beaters, and chilled not frozen, Thai style coconut milk to make the whipped cream. I used Thai sty coconut milk with 88% coconut in it, 12 % water, and no other additives. The cake is sweet enough so I did not add any sugar. You may want to add vanilla extract and some cinnamon or pumpkin spice. I did not. Whip the coconut milk until desired stiffness. If the whipped cream is not coming right, add just a little of the coconut water you reserved after opening the can and whip some more. Once ready, transfer the whipped cream into a glass container with a lid, and store in fridge till you are ready to serve the pies. <br /></li><li style="text-align: justify;">Remove the pies from the freezer at least 10 minutes before serving. </li><li style="text-align: justify;">To serve, remove each pie from the tart pan. With a sharp knife, cut each pie into wedges, add a little whipped cream, if using, and garnish with pumpkin seeds. Serve right away and enjoy in good company!</li></ul><p style="text-align: justify;"><b>Tip:</b> To make this pie grain-free, use ground tiger nuts (chufas) or coconut flour. To make it nut-free, use sunflower seeds. You may need to adjust the amounts of other ingredients for the crust to turn right, though. Experiment.</p><p style="text-align: justify;">This is a Thanksgiving recipe but nothing should ever stop you from making this pie whenever pumpkins are in season. <br /></p><p style="text-align: center;">Wishing everyone a very happy and healthy Thanksgiving </p><p style="text-align: center;">- in radiant health, passionately raw - Dominique </p><p style="text-align: center;">~ Be grateful ~<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaySYoncDgkEropRI-ew-1HtDm97nr1Rdil7zJtOyqItX9IN4fjDOVATk5-MYQXhCCxmKDVWoGPlde9HGWa4r_kaABeJz8JxJTXwhK1NriyovYXLj5taSngXbslxPLOfD3Xwy5Z84IuZ0813pGgijj0N8AezbMCmVs9GTBkx9CQPsNiZ6bQxptEfTNzkcP/s2181/Slice%20of%20Healthy%20Raw%20Thanksgiving%20Pumpkin%20Pie%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2181" data-original-width="1562" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaySYoncDgkEropRI-ew-1HtDm97nr1Rdil7zJtOyqItX9IN4fjDOVATk5-MYQXhCCxmKDVWoGPlde9HGWa4r_kaABeJz8JxJTXwhK1NriyovYXLj5taSngXbslxPLOfD3Xwy5Z84IuZ0813pGgijj0N8AezbMCmVs9GTBkx9CQPsNiZ6bQxptEfTNzkcP/w458-h640/Slice%20of%20Healthy%20Raw%20Thanksgiving%20Pumpkin%20Pie%20.jpg" title="Passionately Raw! Healthy Raw Thanksgiving Pumpkin Pie" width="458" /></a></div><br /><p></p><p>Dominique Allmon©2023 <br /></p><p></p></div><br />Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-56813611094023924002023-11-10T04:50:00.007-07:002024-01-29T15:36:21.073-07:00Carrots with Sweet Purple Basil Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFA_LEoe4_nzHxobe9yWkEiUhHi_gSk-xWEPIaj4f-Xxl0P-CVzHVLB3Fm1x8NyEdf7rKIutZYRtrMoOZjh4XCjDhToYDoxdifONHRhIkvZvsxjJIVc9pTJCCJux-adKS0PJyHxjF7rpOB1YUaCZlZtnIRGzALV8TBnh7C9aP0HA93-qXGhqVJKFzo9FT/s3762/carrot%20strips%20with%20sweet%20purple%20basil%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3762" data-original-width="2821" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFA_LEoe4_nzHxobe9yWkEiUhHi_gSk-xWEPIaj4f-Xxl0P-CVzHVLB3Fm1x8NyEdf7rKIutZYRtrMoOZjh4XCjDhToYDoxdifONHRhIkvZvsxjJIVc9pTJCCJux-adKS0PJyHxjF7rpOB1YUaCZlZtnIRGzALV8TBnh7C9aP0HA93-qXGhqVJKFzo9FT/w480-h640/carrot%20strips%20with%20sweet%20purple%20basil%20pesto.jpg" title="Passionately Raw! - Carrots with Sweet Purple Basil Pesto" width="480" /></a></div><br /><p style="text-align: justify;">Those of us living in the northern hemisphere know, that like no other month of the year, November calls for rich, comforting foods. Now is the time to add warming spices and the immune system supporting ingredients. Root vegetables are in season, so use them generously, but make sure that they are organically grown. Also consider that seasonal, freshly harvested locally grown produce has the highest nutritional value possible. </p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CoOBYREdIsd2hgHG5izvmH2jaV521CDRqzCjgdV38AgfCBch7Nv3012XtWcl72vxfq44lAMqe-_Z6Yi1lpNCFaZXbmEqtsiM1Q9D-d4iKdTBACjhMze1H3X1dRzdiuh8oMaNnaVTbx0hXn8ObooLUPKiAUbVaJ5kdUNrRw0_BKnApuGXLw0YEJrGdm_-/s4028/sweet%20purple%20basil%20pesto%20ingredienrts.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4028" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CoOBYREdIsd2hgHG5izvmH2jaV521CDRqzCjgdV38AgfCBch7Nv3012XtWcl72vxfq44lAMqe-_Z6Yi1lpNCFaZXbmEqtsiM1Q9D-d4iKdTBACjhMze1H3X1dRzdiuh8oMaNnaVTbx0hXn8ObooLUPKiAUbVaJ5kdUNrRw0_BKnApuGXLw0YEJrGdm_-/w480-h640/sweet%20purple%20basil%20pesto%20ingredienrts.jpg" title="Passionately Raw! - Sweet Purple Basil Pesto" width="480" /></a></div><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>1 large carrot per person</li><li>1/2 tsp virgin olive oil</li><li>1/2 tsp freshly pressed lemon juice</li><li>pinch of Celtic sea salt <br /></li></ul><p>for the pesto <br /></p><ul style="text-align: left;"><li>1/2 cup purple basil leaves, packed<br /></li><li>3 Brazil nuts </li><li>4 small Deglet Noor dates or 1-2 Medjool dates<br /></li><li>2-3 garlic cloves</li><li>juice of 1/2 lemon</li><li>1/4 cup virgin olive oil</li><li>pinch ground cloves </li><li>pinch freshly ground black pepper</li><li>pinch Celtic sea salt to balance the flavors</li></ul> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEPBcZoHHrD6m7AP1G12VSxMSmje8Crg3AUrDoguDwWm-8GyTxtjkIwuTsmRYPlkHgcSSh6zlvokhj2kKKvhTd7tl6VOFUaikLwjDhgmhe7hY5gPqxmEgXfurHpBJ3AQNT23IE37H8pH0z1nANHz8RrXGnPGkq8kko_EdAuifKIPMqe8_irhSGehi7bnd/s3577/sweet%20purple%20basil%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3577" data-original-width="2683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEPBcZoHHrD6m7AP1G12VSxMSmje8Crg3AUrDoguDwWm-8GyTxtjkIwuTsmRYPlkHgcSSh6zlvokhj2kKKvhTd7tl6VOFUaikLwjDhgmhe7hY5gPqxmEgXfurHpBJ3AQNT23IE37H8pH0z1nANHz8RrXGnPGkq8kko_EdAuifKIPMqe8_irhSGehi7bnd/w480-h640/sweet%20purple%20basil%20pesto.jpg" title="Passionately Raw! - Sweet Purple Basil Pesto" width="480" /></a></div><p><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Wash and peel the carrots. Using vegetable peeler or a mandolin, cut the carrots into long, thin ribbons. </li><li style="text-align: justify;">In a large bowl mix the sliced carrots with a pinch of salt, virgin olive oil and freshly squeezed of lemon juice. Set aside. Allow to tenderize while you are making the pesto. </li><li style="text-align: justify;">To make the pesto pulse blend Brazil nuts and dates in the food processor. Add garlic cloves and pulse blend again. Add purple basil and lemon juice, and process until basil leaves are well chopped and combined with the other ingredients. Add olive oil and spices and whiz again for a few seconds. Adjust the taste as needed.</li><li style="text-align: justify;">Add 1 heaping teaspoon freshly made pesto to the bowl with carrot strips and mix well.</li><li style="text-align: justify;">Portion out the carrots on individual plates. Top each portion with a generous dollop of pesto. Garnish with edible flowers and serve right away. Enjoy in good company! </li></ul> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9RjXRCemf24yb2kM730lAGMNvZ2ZlV9inJxG2crdP7cod1oHx-fOIhIKqWT98PRFjLyyV3wL5fA0a4vSpwz4iQm_GTY98EsXw5B9mTxr6g9Pdli4wdxNw1rFdFROypwItDtWgfG8PKSSsfQK744Nb-CL_tmN0wgKflmhcukM0jLGFg-Kz8sbAOVgF3UM/s4028/carrots%20and%20sweet%20purple%20basil%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4028" data-original-width="2935" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9RjXRCemf24yb2kM730lAGMNvZ2ZlV9inJxG2crdP7cod1oHx-fOIhIKqWT98PRFjLyyV3wL5fA0a4vSpwz4iQm_GTY98EsXw5B9mTxr6g9Pdli4wdxNw1rFdFROypwItDtWgfG8PKSSsfQK744Nb-CL_tmN0wgKflmhcukM0jLGFg-Kz8sbAOVgF3UM/w466-h640/carrots%20and%20sweet%20purple%20basil%20pesto.jpg" title="Passionately Raw! - Carrots with Sweet Purple Basil Pesto" width="466" /></a></div><br /><p style="text-align: justify;"><b>Tip:</b> This is a perfect office or school lunch. Prepare ahead, pack into a tightly closing glass container and store in the refrigerator. </p><p style="text-align: justify;">To store the pesto, transfer the freshly made pesto into a sterilized glass jar. Pour enough virgin olive oil to completely cover the surface. Close the jar tightly and place it in the fridge. Consume within a week. </p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXV7hAxPGs5IqttxB_qjxwUsLB5bnsIoS0KDKwzF0hygRZ-ZCIqaYD50kaNgakxm6fS9-wX1E5AaE4Y0w9gOCZSfMdpKETAI7IBsq3yxwqEkFA0MTGLhaO7hBZbVWE7B6hAqP_yAiGpZanBHHlF3jBVAVrZBKF7vKCtoJ1LNX6dW9y_hhOZptV_zRaXBrK/s3852/shaved%20carrots%20with%20sweet%20purple%20basil%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3852" data-original-width="2696" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXV7hAxPGs5IqttxB_qjxwUsLB5bnsIoS0KDKwzF0hygRZ-ZCIqaYD50kaNgakxm6fS9-wX1E5AaE4Y0w9gOCZSfMdpKETAI7IBsq3yxwqEkFA0MTGLhaO7hBZbVWE7B6hAqP_yAiGpZanBHHlF3jBVAVrZBKF7vKCtoJ1LNX6dW9y_hhOZptV_zRaXBrK/w448-h640/shaved%20carrots%20with%20sweet%20purple%20basil%20pesto.jpg" title="Passionately Raw! - Carrots with Sweet Purple Basil Pesto" width="448" /></a></div>
Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-71874308575027776792023-10-21T07:39:00.026-06:002024-01-29T15:35:57.751-07:00Spooky Raw Food Halloween Party Ideas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgcnFURqKpaZ_AbLfYZaRZ2DL1LYzM708aIl2_c3GMV8cpEHIX83phDoPnWRz0Q-k0W7y4tqd_5nRRaFQQzWyWlr1adpd_PbotiKYeosONQ-StWPX6CxctuoD3VoXyjFySvZTWrS8zyXlytiNBvISH-fVwMpWi8S5Xjb7Lv1q-ToFwlGTkEw4jEUCsDGj/s4028/spooky%20fruit%20platter.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Spooky Fruit Platter" border="0" data-original-height="4028" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgcnFURqKpaZ_AbLfYZaRZ2DL1LYzM708aIl2_c3GMV8cpEHIX83phDoPnWRz0Q-k0W7y4tqd_5nRRaFQQzWyWlr1adpd_PbotiKYeosONQ-StWPX6CxctuoD3VoXyjFySvZTWrS8zyXlytiNBvISH-fVwMpWi8S5Xjb7Lv1q-ToFwlGTkEw4jEUCsDGj/w480-h640/spooky%20fruit%20platter.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="480" /></a></div><p></p><p style="text-align: justify;">It's this time of the year again. Spooky but joyful.<br /></p><p style="text-align: justify;">Everywhere you look there are Halloween pet costumes, Halloween home decorations, Halloween costumes for kids and grown ups, and tons of cool looking but rather unhealthy Halloween candy and other sugar loaded treats. </p><p style="text-align: justify;">Those who cook their food have a much easier job at throwing a Halloween party than those who prefer to eat their food raw. Maybe it is a little bit more challenging task, but not impossible. Use your imagination to make your raw food party just as spooky as any other. </p><p style="text-align: justify;">Here are my ideas for this year's party. I do not offer precise amounts of the ingredients here, just the idea. So experiment and use this post as an inspiration.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjHCAOvuOpfJ_ZvAZPg6y4gZnfE-wa6f3bCPIxx4_hA6nCw4JCnGp6KevSS4qYTB9FAF900cz78te9hilZ8y89-UDwVbwisK5BMF9Y0JrEuWFVmiVLIAxD2_x-hV1KtCg3nNuuSbhP7Cd0f8OEjeEbEQagC1-AI3CbSBTg4bjWAqml6zKdo8vFGLwzHS9/s4028/spooky%20fruit%20platter%20by%20passionately%20raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Spooky Fruit Platter" border="0" data-original-height="4028" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjHCAOvuOpfJ_ZvAZPg6y4gZnfE-wa6f3bCPIxx4_hA6nCw4JCnGp6KevSS4qYTB9FAF900cz78te9hilZ8y89-UDwVbwisK5BMF9Y0JrEuWFVmiVLIAxD2_x-hV1KtCg3nNuuSbhP7Cd0f8OEjeEbEQagC1-AI3CbSBTg4bjWAqml6zKdo8vFGLwzHS9/w480-h640/spooky%20fruit%20platter%20by%20passionately%20raw.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="480" /></a></div><p style="text-align: center;"><b>~ Spooky Fruit Platter ~</b><br /></p><p style="text-align: justify;">The Spooky Fruity can be arranged on a large tray or served as individual plates. Use whatever you can find at the farmers market or in your store. Plums, pears and even apples can be turned into spooky fun. <br /></p><p style="text-align: justify;"><b>Banana Ghosts</b> <br /></p><p style="text-align: justify;">They are very easy to make. You will need one to two bananas per person. Peel the bananas. Cut each one in half. To make the eyes, make a small indentations using a drinking straw. Fill the holes with melted raw chocolate and allow to cool. Arrange on a tray or a platter.</p><p style="text-align: justify;"><b>Jack-O-Lanterns</b></p><p style="text-align: justify;">For these cute things I used persimmons. Use one persimmon per person. Wash the fruits and cut each into thick slices. If you have a small cookie cutter, cut out the Jack-O-Lantern shapes. I did not have such a small cookie cutter and simply used a sharp paring knife to cut the eyes and mouths. Once you finished cutting, arrange the slices on a tray or a platter. </p><p style="text-align: justify;"><b>The Audreys<br /></b></p><p style="text-align: justify;">Figs are still in season and I got the idea of turning them into spooky Audrey flowers inspired by the 1960 horror comedy "The Little Shop of Horrors." Remember the cute, voracious plant screaming "Feed me! Feed me!" </p><p style="text-align: justify;">You will need one kiwi fruit per four figs, or so. Ripe figs are not quite easy to work with so I decided not to create the carnivorous mouths. I used a kiwi fruit to make the eyes. Using a very sharp knife, cut the figs about 2/3 deep into halves. Cut each half twice more to create a resemblance of a flower. Peel each kiwi fruit and cut into thick slices. Using a paring knife, crop each slice into an eye shape. Place each green eye in the center of the fig flower. Arrange the figs on a serving tray or on a platter. </p><p style="text-align: justify;">To fill out the platter I created spears out of blueberries, physalis and green grapes. Any fruit leftovers from cutting and carving can be used to make a fruit salad or a smoothie. </p><p style="text-align: justify;">As far as I am concerned, no day goes by without a salad. Old school raw... <br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDda2aNy-kcXi-TByytHUrc0MVU6Ygs4tXY5lEz_ood5-pZ3I0wVo6VLjKlCko2rQbbrZgOovc-kSbPyysuLlBFhlnX-h6HbCSvxI8Ypi0LuupQFAmmExJ4zV89LOXoed5OavLtUA80CyDUXMqrwvcxEzWUEj6suIyxlUJL1-8o45f3CiaWVE2F1qm-ggm/s3910/spooky%20salad%20for%20halloween.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3910" data-original-width="2932" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDda2aNy-kcXi-TByytHUrc0MVU6Ygs4tXY5lEz_ood5-pZ3I0wVo6VLjKlCko2rQbbrZgOovc-kSbPyysuLlBFhlnX-h6HbCSvxI8Ypi0LuupQFAmmExJ4zV89LOXoed5OavLtUA80CyDUXMqrwvcxEzWUEj6suIyxlUJL1-8o45f3CiaWVE2F1qm-ggm/w480-h640/spooky%20salad%20for%20halloween.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="480" /></a></div><p></p><p style="text-align: center;"><b>~ Ghost Salad ~</b><br /></p><p style="text-align: justify;">For this salad I used dark purple leaves: Purple Oak Leaf and Lollo Rosso lettuce, black tomatoes, raw black Nyons olives, purple onions, and little ghosts made of daikon radish. You can make a large bowl for a buffet, or portion out the salad for each guest in small salad bowls before the party. </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouLjX8cg4klJaqKeMCKX_RplZ39mei_GVQbRwVTJ3cvIhmcwh9Y-kY1QhNoZgGNbtKdyQHwCzH9McwnvxtVfsB3Yt09377x5TqZkzRTFalwTobGNrklwLxl2e0z3URvFy4ywHFA6yiJEjncqQYn2X0URy08IgQcmwicnpCqfFohNu8zrTXkb6z2vsXVVT/s4026/makig%20halloween%20salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4026" data-original-width="2817" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouLjX8cg4klJaqKeMCKX_RplZ39mei_GVQbRwVTJ3cvIhmcwh9Y-kY1QhNoZgGNbtKdyQHwCzH9McwnvxtVfsB3Yt09377x5TqZkzRTFalwTobGNrklwLxl2e0z3URvFy4ywHFA6yiJEjncqQYn2X0URy08IgQcmwicnpCqfFohNu8zrTXkb6z2vsXVVT/w448-h640/makig%20halloween%20salad.jpg" title="Passionatley Raw! - Making the Ghost Salad for Halloween" width="448" /></a></div><p></p><p style="text-align: justify;">I get inspired by what I find in the grocery store or at the farmers market. Dark leafy greens and the black tomatoes seemed like perfect ingredients for a spooky Halloween salad. You may want to make your salad a little bit more colorful, but for me, this was it.<br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnwTs3CQg-BkIppl4aqYfCg0VTn5YKWE45qLbAX_Hc4dLYl7adomYopwksPgcXKMxMjc0o6ekLp5bnGaq1bK6_lwYnakvO0XQmlSP7WPPBSaQfFWtEEcTkbpMb4FsWSKqK0RxnFImu-b1W7wFBOClTHsC4EUbuTeWWMNoCYR6zX_mx4eNiJBLu_gx-DGB/s4028/Passionately%20Raw!%20Spooky%20Halloween%20Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4028" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnwTs3CQg-BkIppl4aqYfCg0VTn5YKWE45qLbAX_Hc4dLYl7adomYopwksPgcXKMxMjc0o6ekLp5bnGaq1bK6_lwYnakvO0XQmlSP7WPPBSaQfFWtEEcTkbpMb4FsWSKqK0RxnFImu-b1W7wFBOClTHsC4EUbuTeWWMNoCYR6zX_mx4eNiJBLu_gx-DGB/w480-h640/Passionately%20Raw!%20Spooky%20Halloween%20Salad.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="480" /></a></div><p></p><p style="text-align: justify;">To make the ghosts, peel a large daikon and cut it into segments long enough for your cookie cutter. Cut each segment into thin slices. Use a cookie cutter to cut out ghosts. If you do not have a cookie cutter small enough, use sharp paring knife to cut the ghost shapes. It will take a little longer, but you can still do it. </p><p style="text-align: justify;">The salad needs to be dressed! Once again, you can make a dark dressing like mine, or choose a much brighter, bloody red color for contrast. <br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7AJIerylDXwpR8CwdIWEWBK7jUnFhW8DH0EeyEZgBcpw_N2qeHBibo7CyfzqLLgakYJzvBLn4MOdZtttXQYgD-KU9ueisABtVaAvwpuLpiWfGwKsa1dDZwSxUA_pyulCDpX2J2UDfJP3iAFA9KrvbStuZqSyyMfc7LHXSYF0DbjZydgXlPtmfFp6A9ZH/s3686/bloody%20vinaigrette.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Halloween Pomegranate Vinaigrette" border="0" data-original-height="3686" data-original-width="2741" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7AJIerylDXwpR8CwdIWEWBK7jUnFhW8DH0EeyEZgBcpw_N2qeHBibo7CyfzqLLgakYJzvBLn4MOdZtttXQYgD-KU9ueisABtVaAvwpuLpiWfGwKsa1dDZwSxUA_pyulCDpX2J2UDfJP3iAFA9KrvbStuZqSyyMfc7LHXSYF0DbjZydgXlPtmfFp6A9ZH/w476-h640/bloody%20vinaigrette.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="476" /></a></div><p></p><p style="text-align: center;"><b>~ Halloween Pomegranate Vinaigrette ~</b><br /></p><div style="text-align: justify;">I
decided to serve this spooky salad with a simple pomegranate
vinaigrette. I used freshly pressed pomegranate juice, a pretty
messy affair but fun. </div><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oetkP_Kf4KRDNIK64fG58vVyiifg197sN3uiXLeS0KxMZZZm1uI59HSZ0larOkE9U-90QdyJv7VnyADDt3gbNft84OKoLhX4gUmpYq_PVM3zDtB_HaNTSCPiOHbjardYORnC9YVN_VtemSgbZc1HVoUV2C4F8fPMue2gS0EP0iEiTnX-VwiOR-6oNP2r/s3973/halloween%20vinaigrette.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pomegranate Vinaigrette" border="0" data-original-height="3973" data-original-width="3002" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oetkP_Kf4KRDNIK64fG58vVyiifg197sN3uiXLeS0KxMZZZm1uI59HSZ0larOkE9U-90QdyJv7VnyADDt3gbNft84OKoLhX4gUmpYq_PVM3zDtB_HaNTSCPiOHbjardYORnC9YVN_VtemSgbZc1HVoUV2C4F8fPMue2gS0EP0iEiTnX-VwiOR-6oNP2r/w484-h640/halloween%20vinaigrette.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="484" /></a></div><p></p><p style="text-align: justify;"><b>Ingredients: </b></p><ul style="text-align: left;"><li style="text-align: justify;">1/2 cup freshly pressed pomegranate juice</li><li style="text-align: justify;">1/3 cup virgin olive oil</li><li style="text-align: justify;">1 Tbsp hot, chili pepper infused oil</li><li style="text-align: justify;">1 Tbsp aged balsamic vinegar</li><li style="text-align: justify;">1/4 tsp pink Himalayan salt</li><li style="text-align: justify;">1 tsp Dijon mustard (optional)</li><li style="text-align: justify;">1 tsp raw honey (optional)</li></ul><p style="text-align: justify;"><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">Whisk the vinaigrette in a mixing bowl. Adjust the taste to your personal liking. Pour the dressing into decorative bottles and make them part of your Halloween buffet decoration. <br /></li></ul><p style="text-align: justify;">If you are making a bigger batch of the dressing, multiply the amounts accordingly. You may want to provide a stirring wand of some kind for whisking as the dressing separates pretty quickly. Visit a lab supply store to get the coolest vessels and glass rods for stirring. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lkz_EoAeRSNJpCz3GZSc0PrGpgvxqhKum3JiRLHNAONYDzxFxu1rkAFbHw9TRSwZAiCJpAXNoEg_uHcTmaimV35-BQkaHBX4Cr2qKF4oC2raFeydrtQqqkMrBmE0cZ-Gwj7nRPvrsB_qzh2Xy5B1haz9NA9TTZvAh2OaOuiGYBkzzWfxdDyi7H_LHD3s/s3883/halloween%20pomegranate%20vinaigrette.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Halloween Pomegranate Vinaigrette" border="0" data-original-height="3883" data-original-width="2912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lkz_EoAeRSNJpCz3GZSc0PrGpgvxqhKum3JiRLHNAONYDzxFxu1rkAFbHw9TRSwZAiCJpAXNoEg_uHcTmaimV35-BQkaHBX4Cr2qKF4oC2raFeydrtQqqkMrBmE0cZ-Gwj7nRPvrsB_qzh2Xy5B1haz9NA9TTZvAh2OaOuiGYBkzzWfxdDyi7H_LHD3s/w480-h640/halloween%20pomegranate%20vinaigrette.jpg" title="Passionately Raw! - Spooky Raw Vegan Halloween Party Ideas" width="480" /></a></div><p style="text-align: justify;">I hope that my ideas inspired you to your own spooky, raw creations. Just make sure that whatever you decide to make, make it healthy. </p><p style="text-align: justify;">As we are moving into the "dark" season, nothing matters more than your health. Support your immune system with fresh fruit and vegetable, and avoid added sugar whenever you can. If you have a sweet tooth, use local raw honey. Your body will thank you.<br /></p><p style="text-align: justify;">Wishing everyone a lot of fun this Halloween - in radiant heath, passionately raw - Dominique</p><p style="text-align: center;"><b> * <span style="font-size: medium;">*</span> *</b></p><p style="text-align: justify;">For more inspiration check out my other Halloween recipes:</p><p style="text-align: justify;"><a href="https://passionaltelyraw.blogspot.com/2015/10/halloween-pumpkin-spice-smoothie.html" target="_blank">Halloween Pumpkin Spice Smoothie</a></p><p style="text-align: justify;"><a href="https://passionaltelyraw.blogspot.com/2017/10/scary-veggies-quick-and-easy-raw-vegan.html" target="_blank">Scary Veggies - Quick And Easy Raw Vegan Halloween Appetizer</a></p><p style="text-align: justify;"><a href="https://passionaltelyraw.blogspot.com/2018/10/wickedly-good-black-halloween-smoothie.html" target="_blank">Wickedly Good Black Halloween Smoothie</a> <br /></p><p style="text-align: justify;">Dominique Allmon©2023</p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-61739614709350931872023-10-19T07:55:00.028-06:002024-02-13T03:17:19.507-07:00Daikon Radish Kimchi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAp5CuE6F4nn62JB-f7qFj9OoeIwLfi-XkACUrX5W7J02VP22e-CYVdsNJVLXU1uzl3M3TNEfSNdGUhiGNFrL8gBMFaoI5N5fbQD51ngNJALsRhyphenhyphenexDoTq0Fg6Z5SWSYBdL5xzn3DQumo4jOKrrHqywWbyk5aV3luVlQgAYHLrhWnWOEEzr3ced-7YEmlx/s4032/daikon%20kimchi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAp5CuE6F4nn62JB-f7qFj9OoeIwLfi-XkACUrX5W7J02VP22e-CYVdsNJVLXU1uzl3M3TNEfSNdGUhiGNFrL8gBMFaoI5N5fbQD51ngNJALsRhyphenhyphenexDoTq0Fg6Z5SWSYBdL5xzn3DQumo4jOKrrHqywWbyk5aV3luVlQgAYHLrhWnWOEEzr3ced-7YEmlx/w480-h640/daikon%20kimchi.jpg" title="Passionately Raw! - Daikon Radish Kimchi" width="480" /></a></div><p></p><p style="text-align: justify;">If you like kimchi, this recipe is for you! Healthy, delicious, simple, and very easy to make. It is raw and vegan. Give it a try. <br /></p><p><b>Tools:</b></p><ul style="text-align: left;"><li>2-3 medium glass large jars of your choice (depending on the size of your daikon) </li><li>wooden stamper or a wooden spoon<br /></li><li>sharp knife</li><li>mandolin</li><li>large mixing bowl <br /></li><li>personal blender or a small food processor <br /></li></ul><p><b>Ingredients: </b></p><ul style="text-align: justify;"><li>1 large daikon radish</li><li>3-4 spring onions</li><li>1-3 fresh hot chili peppers, use more if you are using bird's eye chili</li><li>6-8 garlic cloves<br /></li><li>1 inch chunk ginger</li><li>1 small sweet apple, I used Royal Gala <br /></li><li>2-3 Tbsp gochugaru, (Korean hot chili pepper) - use more if you want your kimchi extra spicy<br /></li><li>2-3 Tbsp pickling, non-iodized salt <br /></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7_-uNu2q4JOfc0pcE6mIJAi3vpNgV9QnbNVstdoEzXzwhShyjhHEoY-GXDlQYYoVL1SrWexTQvDRc2mSETyR8kc38oKbImx1nQcR6sorNX8sY8Lq8hv_Ig0oAXkxNCxlVWjJVQxsZW5BO4WpTSZrqCPErvEO_TGG2kGVhFHdyHzdln6ttnieq7cov2a9/s4032/making%20daikon%20kimchi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7_-uNu2q4JOfc0pcE6mIJAi3vpNgV9QnbNVstdoEzXzwhShyjhHEoY-GXDlQYYoVL1SrWexTQvDRc2mSETyR8kc38oKbImx1nQcR6sorNX8sY8Lq8hv_Ig0oAXkxNCxlVWjJVQxsZW5BO4WpTSZrqCPErvEO_TGG2kGVhFHdyHzdln6ttnieq7cov2a9/w480-h640/making%20daikon%20kimchi.jpg" title="Passionately Raw! - Making Daikon Radish Kimchi" width="480" /></a></div><p></p><p><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Gather all the ingredients. </li><li style="text-align: justify;">Sterilize your jars before you start making the kimchi and keep them ready. <br /></li><li style="text-align: justify;">Wash and peel the daikon radish. Using mandolin or a very sharp knife, slice it into thin slices. </li><li style="text-align: justify;">In a bowl, mix the radish slices with salt. Allow it to sit for half an hour or so. Use this time to prepare all the other ingredients. </li><li style="text-align: justify;">Slice spring onions and the chili pepper into thin slices. </li><li style="text-align: justify;">Peel and core the apple. Chop roughly. Peel garlic and ginger. Chop roughly.<br /></li><li style="text-align: justify;">In a blender, whiz ginger, garlic and the apple chunks into a thick, smooth paste. </li><li style="text-align: justify;">Drain the excess water from the sliced daikon, but not completely. Leave a little moisture in the bowl. Add gochugaru and the garlic-ginger-apple paste. Mix well.<br /></li><li style="text-align: justify;">Add chopped chili peppers and spring onions. Mix again. </li><li style="text-align: justify;">Fill the sterilized jars leaving about 1 inch space to the rim. Use wooden stamper or a wooden spoon to press the daikon. Make sure that there is enough liquid to completely cover the vegetable. </li><li style="text-align: justify;">Lightly close the jars and place them in a clean dish to catch any juice that will rise to the top during the fermentation process.<br /></li><li style="text-align: justify;">Allow the jars to sit in a warm place, away from direct sunlight, for four to five days. Allow another day or two, if you think your kimchi is not quite ready. </li><li style="text-align: justify;">Once you decide that your kimchi is just right, using a clean kitchen towel remove any spillage from the jars. Wipe the rims and pat dry. Close the jars tightly with clean lids. Place the jars in the fridge for another two to three days. Now it should be perfect. Consume within a week. Enjoy in good company!<br /></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4Nvi4GrS3LiR6_PifP7p2yVTyf_yCkEHSD8DDUzjkVxBlHeAQbgoiSPq-W1qC4NdLaztXL5vcdbBHiO7sPnF5qhj7cvVJjCSA3Qig7bAf3Z87AU7m2MiZ1Sv-mtuT3bSv3fyBxGs3j5J6gPU173PFJYaa_9jaQo7q8bawrQDmjhVTpOfUwDVj0x5OfSk/s4032/home%20made%20daikon%20radish%20kimchi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4Nvi4GrS3LiR6_PifP7p2yVTyf_yCkEHSD8DDUzjkVxBlHeAQbgoiSPq-W1qC4NdLaztXL5vcdbBHiO7sPnF5qhj7cvVJjCSA3Qig7bAf3Z87AU7m2MiZ1Sv-mtuT3bSv3fyBxGs3j5J6gPU173PFJYaa_9jaQo7q8bawrQDmjhVTpOfUwDVj0x5OfSk/w480-h640/home%20made%20daikon%20radish%20kimchi.jpg" title="Passionately Raw! - Daikon Radish Kimchi" width="480" /></a></div><p style="text-align: justify;"><b>Tip:</b> If you do not have a personal blender, simply mince the ginger and the garlic, and grate the apple. This will work as well. </p><p style="text-align: justify;">I made a very big batch and was using my kimchi for about three weeks. It tasted great and there was no sign of any spoilage. If you are going to store your kimchi for that long, make sure that the jars are always completely closed, and always use clean utensils to remove the kimchi from the jars. This will prevent any contamination with bacteria that does not belong there. <br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-27577337271108402552023-10-08T03:15:00.005-06:002024-01-29T15:35:15.266-07:00Spicy Pear Nectar Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bC42jhr_hic/UDDY56AhCtI/AAAAAAAAi3I/K7RKLZ3yENs/s1600/something+hot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-bC42jhr_hic/UDDY56AhCtI/AAAAAAAAi3I/K7RKLZ3yENs/w480-h640/something+hot.jpg" title="Passionately Raw! - A Delicious Spicy Pear Nectar" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"> </div><div style="text-align: justify;">
This is a simple but quite refreshing recipe. The chili will definitely wake up your senses and make your blood run a bit faster on any cold autumn day.
<br /></div><div style="text-align: justify;"> </div><div style="text-align: justify;">The ingredients listed below yield two small glasses of this delicious nectar.</div><p>
<b>Ingredients:</b><br />
</p><ul><li>8 ripe, juicy pears</li>
<li>2 hot chili peppers, add more if you like the heat</li><li>1 tsp cinnamon<br /></li><li>tiny pinch of Celtic sea salt to balance the flavors<br /></li>
</ul><b>Method:</b><br />
<ul style="text-align: left;"><li style="text-align: justify;">Trim and cut the chili peppers lengthwise. Remove the seeds. Chop roughly. </li>
<li style="text-align: justify;">Wash the pears. Cut into halves and remove the core. Cut the pears into smaller chunks. Leave the skin on.</li>
<li style="text-align: justify;">Toss all pears and chopped chili peppers into your blender and process on high speed speed. Add cinnamon and salt, and blend again. Adjust the taste.<br /></li><li style="text-align: justify;">Pour the nectar into glasses and enjoy in good company!<br /></li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-x6V_mkRC1NA/UAFySGwViTI/AAAAAAAAelk/NNm11G3Q1qI/s1600/IMG_0078.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-x6V_mkRC1NA/UAFySGwViTI/AAAAAAAAelk/NNm11G3Q1qI/w480-h640/IMG_0078.jpg" title="Passionately Raw! - Spicy Pear Nectar Recipe" width="480" /></a></div><br /><b>Tip:</b> Add a chunk of ginger and some warming chai spices instead of cinnamon. For enhance immune protection add some local raw honey. <br />
<br />
In radiant health, passionately raw - Dominique<p>Dominique Allmon©2023<br />
<br />
To learn about health benefits of chili peppers, please click<b> <a href="http://heavencanwaitcardsandgifts.blogspot.de/2011/11/health-benefits-of-chili-peppers.html" target="_blank">here</a></b></p><p><br />
</p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-49582624154486825782023-09-29T02:32:00.005-06:002024-01-29T15:34:56.607-07:00Golden Beet Carpaccio with Physalis Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0CfHzd7D0yjyMpBVCi1gBAQnRuWIT9PKI5Jqdik73Zpl_etggs-m7siRa-SmZ45vblu01xmlawz_nhOLyQlWqc5464hfu0v5A-rEtl_8CQ46AVfu4cGeDvFlyfK_xIKYjosDSExmb9bDlHTrLgfVcEZbOUnzYoowyqc9DA73P7jMIeUoKTb_6v2a8LiJ/s4028/Passionately%20Raw%20Golden%20Beet%20Carpaccio%20with%20Physalis%20Pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4028" data-original-width="2914" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0CfHzd7D0yjyMpBVCi1gBAQnRuWIT9PKI5Jqdik73Zpl_etggs-m7siRa-SmZ45vblu01xmlawz_nhOLyQlWqc5464hfu0v5A-rEtl_8CQ46AVfu4cGeDvFlyfK_xIKYjosDSExmb9bDlHTrLgfVcEZbOUnzYoowyqc9DA73P7jMIeUoKTb_6v2a8LiJ/w462-h640/Passionately%20Raw%20Golden%20Beet%20Carpaccio%20with%20Physalis%20Pesto.jpg" title="Passionately Raw! - Golden Beet Carpaccio with Physalis Pesto" width="462" /></a></div><br /><p></p><p style="text-align: justify;">I created this simple but delicious dish to celebrate the Mid-Autumn Harvest Moon or Tsukimi, as it is called in Japanese. Today's full moon is also the last Super Moon of the year 2023. </p><p style="text-align: justify;">The time around full moon is always magical. If you have pets, you probably noticed their enhanced activity. This is the time when your body is ready to receive the maximum of nutrients and care. Take time to pamper yourself.<br /></p><p style="text-align: justify;">For this dish I used golden beets and physalis berries. The dish, as such, does not use any Japanese ingredients. It is only the golden yellow color that is meant to symbolize the bright moon shining at us tonight.</p><p style="text-align: justify;">I listed the pesto ingredients in the order I was adding them to the food processor. I started with garlic cloves and added all other ingredients gradually since this was the first time I was ever making this pesto. You may want to toss all ingredients at once to your food processor, if you prefer. Just keep in mind that you are working with fresh ingredients and may have to adjust the amounts to obtain similar texture and consistency. The amount used are good for two people. If you are planning to entertain more people, multiply the amounts listed. Adjust the thickness by adding more pine nuts.<br /></p><p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k0NWRJMclBLZJojhixSElwBwGBpfv98rnPTeJvaUrYz22hcBfi2PWOrO6mEZuEJgU4NborhjQ6SX0KzYbd7LXr46IadJhCcjCQX2ZeDb112rweQPpbMotZt3G2B_lpSvIAFNaqjhXwUrRRZ9TQ4IaLD7eEaXrNdBktzbAk-C79Gkvjeey7dGfNEETjdW/s3904/golden%20beet%20carpaccio.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3904" data-original-width="2928" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k0NWRJMclBLZJojhixSElwBwGBpfv98rnPTeJvaUrYz22hcBfi2PWOrO6mEZuEJgU4NborhjQ6SX0KzYbd7LXr46IadJhCcjCQX2ZeDb112rweQPpbMotZt3G2B_lpSvIAFNaqjhXwUrRRZ9TQ4IaLD7eEaXrNdBktzbAk-C79Gkvjeey7dGfNEETjdW/w480-h640/golden%20beet%20carpaccio.jpg" title="Passionately Raw! - Golden Beet Carpaccio with Physalis Pesto" width="480" /></a></div><br /><p><b>Ingredients:</b></p><p>for the carpaccio <br /></p><ul style="text-align: left;"><li>1 medium large beet per person</li></ul><p>for the pesto</p><ul style="text-align: justify;"><li>2 large young garlic cloves </li><li>1/4 cup fresh basil leaves, packed</li><li>1/2 cup physalis, add more as needed <br /></li><li>1/4 sun dried tomatoes (use tomatoes marinated in oil if possible, or re-hydrate in water before blending)<br /></li><li>1/4 cup pine nuts, add more as needed </li><li>freshly pressed juice of 1/2 lemon</li><li>1/4 cup virgin olive oil</li><li>Celtic sea salt and freshly ground black pepper, to taste</li></ul><p style="text-align: left;"><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Make pesto using all the pesto ingredients. Blend in a food processor until you are satisfied with the consistency. Adjust the taste to your personal liking.</li><li style="text-align: justify;">Wash and peel the beets. Using mandolin or a very sharp knife, slice the beets and start arranging the slices in a circular pattern on round plates. Add a little pesto on each slice and continue adding more slices. Add more pesto and more slices till all beet slices are used up.</li><li style="text-align: justify;">Top up each portion with a little pesto in the center. Garnish with physalis berry and enjoy in good company! </li></ul><p style="text-align: justify;">Physalis berries, also known as Cape gooseberry, Aztec berry, golden berry or Peruvian ground berry, are rich in vitamin C. One cup of the berries delivers about 50% of the daily vitamin C value. Physalis also contains lutein, beta-carotene, some B vitamins and vitamin K, and is also rich in dietary fiber.<br /></p><p style="text-align: justify;">Although physalis is a berry from the Solanaceae plant family known to worsen inflammation in sensitive individuals, the berries contain steroid compounds known as withanolides. These compounds can help fight inflammatory processes in the body and provide relief for such conditions as lupus, arthritis and the inflammatory bowel disease. </p><p style="text-align: justify;">To avoid exposure to pesticides buy organic produce whenever you can.<br /></p><p style="text-align: justify;">Wishing everyone a very happy full moon gazing - in radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023</p><p style="text-align: justify;"><b>*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease. </b><br /></p><p><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-14026794985643341182023-09-22T06:15:00.005-06:002024-01-29T15:34:41.452-07:00End of Summer Rice Paper Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCi7DvMGEwVZhUiliiM6qtzPepGmyTXw2pQqYVqPOAFX2_G3ItNVfENjxLOT94vxDDLleah4j17Ga-cgpEv_SlLjnUa_3zmJ0TEgNG5ZZJUgcnoemzyy5iGLovPs-TXZrk0MDHDwOZidHYcYM8CmuZfyOV-7pOaQSs3IcFXVssP6LVBFA3EExzwlgz7z2/s4025/end%20of%20summer%20rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4025" data-original-width="2922" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCi7DvMGEwVZhUiliiM6qtzPepGmyTXw2pQqYVqPOAFX2_G3ItNVfENjxLOT94vxDDLleah4j17Ga-cgpEv_SlLjnUa_3zmJ0TEgNG5ZZJUgcnoemzyy5iGLovPs-TXZrk0MDHDwOZidHYcYM8CmuZfyOV-7pOaQSs3IcFXVssP6LVBFA3EExzwlgz7z2/w464-h640/end%20of%20summer%20rolls.jpg" title="Passionately Raw! - End of Summer Rice Paper Rolls" width="464" /></a></div><p></p><p style="text-align: justify;">What a beautiful way to say goodbye to Summer! I made these rice paper rolls not only to celebrate the end of Summer but also to welcome Fall and celebrate the Autumnal equinox. They are not only delicious but also beautiful to look at. </p><p style="text-align: justify;">The greens, herbs and edible flowers came from my own garden. Harvesting them today was kind of special. I used green shiso leaves, Thai basil, mint, and nasturtium leaves, and decided to use the bitter radicchio rather than purple cabbage. The Summer herbs add a particular lightness to this dish. The carrots, on the other hand, carry a chthonic energy that prepares us for the coming Fall season.<br /></p><p style="text-align: justify;">The amounts in this recipe are only approximate. Depending on how many rolls you are willing to make and how big your carrots or radicchio are, you will have to adjust the recipe accordingly. Do not worry if you chop too much. Everything can be used to make a side salad. <br /></p><p style="text-align: justify;">I used the translucent rice paper because I like the way the rolls look when they are ready. Unfortunately, rice paper isn't raw. For a fully raw recipe you can use collard greens, cabbage or lettuce. </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUEmlU9nn9tAdA9yREG3ujPfIBQeItLvd1m5BXjVI1pTUG22Nm58ALnEpOzx2g1p2MOFYOOW0Ne8AfIi58IUS_TYmgbTFLJSriENOJX6X6Ad2usbkfjLxjp6K-TcmTodatFdP92PkRhdnowQ3AfFQMuB8n4Hb6KTfvgu0_x9mySOxwVcwCO-hBxblzxJZ/s3956/end%20of%20summer%20harvest.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3956" data-original-width="2769" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUEmlU9nn9tAdA9yREG3ujPfIBQeItLvd1m5BXjVI1pTUG22Nm58ALnEpOzx2g1p2MOFYOOW0Ne8AfIi58IUS_TYmgbTFLJSriENOJX6X6Ad2usbkfjLxjp6K-TcmTodatFdP92PkRhdnowQ3AfFQMuB8n4Hb6KTfvgu0_x9mySOxwVcwCO-hBxblzxJZ/w448-h640/end%20of%20summer%20harvest.jpg" title="Passionately Raw! - End of Summer Harvest" width="448" /></a></div><p></p><p style="text-align: justify;"><b>Ingredients:</b></p><p style="text-align: justify;">for the dipping sauce</p><ul style="text-align: left;"><li style="text-align: justify;">1/4 cup raw tahini </li><li style="text-align: justify;">freshly pressed juice of 2 limes</li><li style="text-align: justify;">2 garlic cloves</li><li style="text-align: justify;">1/2 inch fresh ginger root</li><li style="text-align: justify;">1/2 tsp cayenne pepper </li><li style="text-align: justify;">2 Tbsp nama shoyou (or coconut aminos)</li><li style="text-align: justify;">2 Tbsp virgin olive oil</li><li style="text-align: justify;">2 Tbsp coconut water, add more if necessary </li><li style="text-align: justify;">1 Tbsp raw honey, optional (vegans use a few drops of liquid stevia)<br /></li><li style="text-align: justify;">pinch Celtic sea salt to balance the flavors</li></ul><p style="text-align: justify;">for the rolls</p><ul style="text-align: left;"><li style="text-align: justify;">4-6 rice medium large rice paper sheets per person (8.5" or 22 cm)</li><li style="text-align: justify;">2-3 large carrots, julienned<br /></li><li style="text-align: justify;">1 kohlrabi, sliced and julienned<br /></li><li style="text-align: justify;">1 medium large radicchio, shredded<br /></li><li style="text-align: justify;">shiso leaves, shredded<br /></li><li style="text-align: justify;">Thai basil</li><li style="text-align: justify;">fresh mint</li><li style="text-align: justify;">nasturtium leaves <br /></li><li style="text-align: justify;">radish tops or other baby greens</li><li style="text-align: justify;">edible flowers</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BJ98HLXdouiR8RZsBS0YN78ZTRd4fBnFVfcFs_xQFxIkYzaK8q8Z0SZ_OSHRSE3Sq2hqMAapjMXCF0clGsqqt_e34JJ5XM2xDXA42mhiR17tKN9lWUGARG-VSNe8_qthTwWeqwfl6lDPEMpIYF-Z5IGqz9GZwixgr-iPq32I5BKuU5hRekCxl4jL9zMz/s4026/end%20of%20summer%20raw%20rice%20paper%20rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4026" data-original-width="2825" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BJ98HLXdouiR8RZsBS0YN78ZTRd4fBnFVfcFs_xQFxIkYzaK8q8Z0SZ_OSHRSE3Sq2hqMAapjMXCF0clGsqqt_e34JJ5XM2xDXA42mhiR17tKN9lWUGARG-VSNe8_qthTwWeqwfl6lDPEMpIYF-Z5IGqz9GZwixgr-iPq32I5BKuU5hRekCxl4jL9zMz/w450-h640/end%20of%20summer%20raw%20rice%20paper%20rolls.jpg" title="Passionately Raw! - End of Summer Rice Paper Rolls" width="450" /></a></div><p></p><p style="text-align: justify;"><b>Method:</b></p><ul><li style="text-align: justify;">Gather all the ingredients.</li><li style="text-align: justify;">Start by making the dipping sauce. Toss all the ingredients into a blender and process until you receive a smooth sauce. If the sauce is too flowing, add more tahini. If it is too thick, add more coconut water or lime juice. Adjust the taste to your personal liking. Transfer the sauce into a bowl and set aside. </li><li style="text-align: justify;">Prepare a shallow bowl with warm water. Have a kettle with warm water ready. You will need more warm water as you go since the water in the bowl cools off quickly. Prepare your working station. Lay out all the ingredients in such a way that it will be easy for you to reach them while you filling out the rolls. </li><li style="text-align: justify;">Remove the rice paper from packaging. Take one sheet and submerge it in warm water for a few seconds. Remove it and lay it out on a non-stick surface. Quickly place some shredded greens, radicchio, carrots, kohlrabi, mint, Thai basil and edible flowers. Add just a splash of the dipping sauce and quickly roll them, folding the sides, into a fairly tight roll. Place the roll on a platter and proceed on with the next one. Work till all your chopped vegetables are used up.</li><li style="text-align: justify;">Garnish with fresh flower petals and serve right away. Serve the rolls with the dipping sauce and enjoy in good company!</li></ul><p style="text-align: justify;">Wishing everyone a very happy start into Autumn - in radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-79814806044317081062023-09-19T04:04:00.008-06:002024-01-29T15:34:24.444-07:00Heirloom Tomato Kachumbari<p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHU307K7r1bxUFvrmPNtUHBCUJaov52Xfa-hv0GMBhyS0CSaYyqhL8mZp2O0IB8HfsryhhLD_WQHD2MGRrIjg5RELyFg9F5cIXdX40uATdnovLtHScysfyar8gsY6HCmhX1jWLm-6aSnenJuNt4LCTIA54GY_ZY4xgFpPq94AU-z8HAE7pFF_9oVZFM_5/s3370/heirloom%20tomato%20kachumbari%20close%20up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3370" data-original-width="2527" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHU307K7r1bxUFvrmPNtUHBCUJaov52Xfa-hv0GMBhyS0CSaYyqhL8mZp2O0IB8HfsryhhLD_WQHD2MGRrIjg5RELyFg9F5cIXdX40uATdnovLtHScysfyar8gsY6HCmhX1jWLm-6aSnenJuNt4LCTIA54GY_ZY4xgFpPq94AU-z8HAE7pFF_9oVZFM_5/w480-h640/heirloom%20tomato%20kachumbari%20close%20up.jpg" title="Passionately Raw! - Herloom Tomato Kachumbari" width="480" /></a></div><p></p><p style="text-align: justify;">This simple but incredibly tasty salad comes from East Africa and is served in Kenya or Tanzania with grilled meats or fish, but it can be served with any vegetarian or vegan dish as well, on its own, or as an appetizer to a bigger menu.<br /></p><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>2 heirloom tomatoes</li><li>4 cherry tomatoes </li><li> 1 medium large purple onion <br /></li><li>1 small jalapeño pepper, optional <br /></li><li>1/4 cup chopped mixed fresh herbs: flat parsley, mint and cilantro <br /></li><li>freshly pressed juice of 2 limes</li><li>Celtic sea salt and freshly ground black pepper, to taste <br /></li></ul><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVITJNgjfb7eNaH33cyBn0aDO_IGEWVBpQqWgjWflb0V3GsuIUxWsvAIBA6aWb4fcrAyP7cXFLAfuqm6BgT70HmG54S4zYV6NusdKzRCb9YVYrAfnuMqo7Q8f5O-PnbvVg_jAI42dJKKwGcx9w--PqzEpJ1rhbdVz8WglN4ZMUdUfKLoZCZCEiImIHH5-/s3786/Passionately%20Raw!%20heirloom%20tomato%20kachumbari.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3786" data-original-width="2772" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVITJNgjfb7eNaH33cyBn0aDO_IGEWVBpQqWgjWflb0V3GsuIUxWsvAIBA6aWb4fcrAyP7cXFLAfuqm6BgT70HmG54S4zYV6NusdKzRCb9YVYrAfnuMqo7Q8f5O-PnbvVg_jAI42dJKKwGcx9w--PqzEpJ1rhbdVz8WglN4ZMUdUfKLoZCZCEiImIHH5-/w468-h640/Passionately%20Raw!%20heirloom%20tomato%20kachumbari.jpg" title="Passionately Raw! - Herloom Tomato Kachumbari" width="468" /></a></b></div><b></b><p></p><p><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Slice the onions into halves and each half into thin slices. I do not mind the raw onions, but the people in Eastern Africa prefer to
cure the onions to make them more palatable and to prevent gastric
discomfort and body odor. To cure the onions, pour ice cold water into a bowl. Add about a table spoon of sea salt and stir well.
Toss the onion slices into the water, mix well and allow to soak for
five to ten minutes. Pour the salted water out and rinse the sliced onions
with cold water. Drain well. This water bath removes the strong onion taste and
smell. </li><li style="text-align: justify;">Transfer the cured onion slices into a salad bowl. Set aside. </li><li style="text-align: justify;">Using a sharp knife or a mandolin, slice the heirloom tomatoes and the cherry tomatoes. Toss the tomato slices into a bowl with onions.</li><li style="text-align: justify;">Slice the jalapeño pepper, if using. Discard the seeds if you do not want the salad to be too hot. Add the sliced jalapeño to the bowl with onions and tomatoes, and mix gently.<br /></li><li style="text-align: justify;">Add chopped herbs, salt and the lime juice to the salad bowl. Mix well.<br /></li><li style="text-align: justify;">Portion out the salad, add freshly ground black pepper and serve right away. Enjoy in good company!</li></ul><p style="text-align: justify;"><b>Tip:</b> You can expand this salad by adding sliced bell pepper, sliced cucumber and chopped avocado. The original recipe does not require any olive oil but I love to add a little to facilitate the absorption of fat soluble carotenoid compounds.</p><p style="text-align: justify;"></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a4AbXJLEbY8Eg9739W7YEBMi0x4cF66hvxuPIzAnMibfBEIkMFVfgCUKOMuVeiDcV1TTrj_AW6n89A4gYntVazOQok3GHJw3oTJ-j7QOm3n3nHe89rIJ1WAPRBPkGvJP-e3H15_cH3ZzbgpDLx6DMsPD7KG6Q3-hKYTuAOf7Zd3TnxDE1h-GXMw13oCH/s4030/heirloom%20tomato%20kachumbari%20by%20Passionately%20Raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="2889" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a4AbXJLEbY8Eg9739W7YEBMi0x4cF66hvxuPIzAnMibfBEIkMFVfgCUKOMuVeiDcV1TTrj_AW6n89A4gYntVazOQok3GHJw3oTJ-j7QOm3n3nHe89rIJ1WAPRBPkGvJP-e3H15_cH3ZzbgpDLx6DMsPD7KG6Q3-hKYTuAOf7Zd3TnxDE1h-GXMw13oCH/w458-h640/heirloom%20tomato%20kachumbari%20by%20Passionately%20Raw.jpg" title="Passionately Raw! - Herloom Tomato Kachumbari" width="458" /></a></div><p></p><p style="text-align: justify;"></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-12059914015156861202023-09-15T03:05:00.003-06:002023-11-24T13:58:38.000-07:00Fennel and Peaches - Tasty Late Summer Salad <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NA7c5FULwUsQTI7vjag1pZcVBhsmDwZF9tIGCa-djbCZXWUKqFpLrK59I62qE8WHAk6bJL8FOLjxCsX4CPANPpV0YwJhJ5Cn8ovcCvoPIFsaWfwjFR2mD7kTdhWqRrdVmk8eC36QEVqVrhflynxqddLR9eQvDH2v0tfARfYjbCEW2o27pGBoMKTjOQ0V/s3173/fennel%20and%20peaches%20raw%20food%20salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3173" data-original-width="2293" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NA7c5FULwUsQTI7vjag1pZcVBhsmDwZF9tIGCa-djbCZXWUKqFpLrK59I62qE8WHAk6bJL8FOLjxCsX4CPANPpV0YwJhJ5Cn8ovcCvoPIFsaWfwjFR2mD7kTdhWqRrdVmk8eC36QEVqVrhflynxqddLR9eQvDH2v0tfARfYjbCEW2o27pGBoMKTjOQ0V/w462-h640/fennel%20and%20peaches%20raw%20food%20salad.jpg" title="Passionately Raw! • Fennel and Peaches - Tasty Late Summer Salad" width="462" /></a></div><p></p><p style="text-align: justify;">This gorgeous and incredibly delicious salad was inspired by a <a href="https://www.saveur.com/recipes/blackberry-mountain-peach-fennel-salad/" target="_blank">Peach and Fennel Salad</a> recipe from a Three Sisters restaurant at Blackberry Mountain, that was published recently by the Saveur Magazine. It will allow you to hold on to summer a little longer...<br /></p><p></p><div><p style="text-align: justify;"></p><p style="text-align: justify;">I made this salad using only fennel and peaches, and created my own dressing. <br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJA0DBl5LzUOvr91GCLiEUnHMbekb8WV3PIrLjrTXTgCuSyvdY4hQ9GJvQqHmaYm1HGXEKrUlow-uCG5-e1WRRxI0jCInsRyTYjgAcrnohSFQ_7jwsrnaSn95rlmUyILMYGeg7QCaUM896LLdJCafTSV5oSuW5_zpW_fCclIwGxukwgpvmoGWE2q9TITD/s4030/IMG_6495.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="2935" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJA0DBl5LzUOvr91GCLiEUnHMbekb8WV3PIrLjrTXTgCuSyvdY4hQ9GJvQqHmaYm1HGXEKrUlow-uCG5-e1WRRxI0jCInsRyTYjgAcrnohSFQ_7jwsrnaSn95rlmUyILMYGeg7QCaUM896LLdJCafTSV5oSuW5_zpW_fCclIwGxukwgpvmoGWE2q9TITD/w466-h640/IMG_6495.jpg" title="Passionately Raw! - Ripe peach" width="466" /></a></div><p></p><p><b>Ingredients:</b></p><p>for the salad per person<br /></p><ul style="text-align: left;"><li>2-3 ripe peaches cut into wedges</li><li>1 medium large fennel bulb, thinly sliced</li></ul><p>for the dressing</p><ul style="text-align: left;"><li>freshly pressed juice of 1/2 lemon</li><li>freshly pressed juice of 1/2 lime</li><li>1 Tbsp raw apple cider vinegar</li><li>1 Tbsp raw honey</li><li>1/4 cup virgin olive oil </li><li>pinch fennel pollen</li><li>1/4 tsp freshly crushed fennel seeds</li><li>1/4 tsp Celtic sea salt </li><li>freshly ground black pepper, to taste</li></ul><p>for the garnish</p><ul style="text-align: left;"><li>fennel fronds</li><li>edible flowers</li></ul> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopLmu7t2BKzcmYSgVBLvHKZcR1FqrM4VYpc8FQLxnmGgbDDh2kJ6dFA_beolh5OUE-YmGafug3vqu-cHoqX25K-fFV3hoXLyA7-xq_i5d3OG_4q7m27hPvAuKScZ6Kgw6CQbLPAebffDBpEHKsFJ-gTrnL4p2PS6yRTXOimK8r8w556Ge61RQ4kJ5Ok9E/s4032/fennel%20and%20peaches%20salad%20by%20Paassionately%20Raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopLmu7t2BKzcmYSgVBLvHKZcR1FqrM4VYpc8FQLxnmGgbDDh2kJ6dFA_beolh5OUE-YmGafug3vqu-cHoqX25K-fFV3hoXLyA7-xq_i5d3OG_4q7m27hPvAuKScZ6Kgw6CQbLPAebffDBpEHKsFJ-gTrnL4p2PS6yRTXOimK8r8w556Ge61RQ4kJ5Ok9E/w480-h640/fennel%20and%20peaches%20salad%20by%20Paassionately%20Raw.jpg" title="Passionately Raw! • Fennel and Peaches - Tasty Late Summer Salad" width="480" /></a></div><br /><b>Method: </b></div><ul style="text-align: left;"><li style="text-align: justify;">Toss sliced fennel and and peach wedges into a large bowl, set aside.</li><li style="text-align: justify;">In a small bowl whisk the dressing using all the dressing ingredients. Adjust the taste if necessary. </li><li style="text-align: justify;">Pour the dressing over fennel and peaches, and mix gently. </li><li style="text-align: justify;">Portion out the salad and garnish with chopped fennel fronds and edible flowers. Enjoy in good company!</li></ul><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFuCgVKncQ25xhI0w4AJhwMHr2yddEN_ui6WSneBXga2mKdfnKRTRbENnhS94fMFZpvAh-eRh_8Qs4lgnwo-SkMZ_wh-AsTK5_o7oaRkyjQSfGM6NDUy8SXuL5FENSwrE9GIycOS8IHJ1dmOQzhj4dqiPY0JzJ_-rnEJg_8OhZViort19InZiX0GJwPM4/s4026/fennel%20and%20peaches%20salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4026" data-original-width="3021" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFuCgVKncQ25xhI0w4AJhwMHr2yddEN_ui6WSneBXga2mKdfnKRTRbENnhS94fMFZpvAh-eRh_8Qs4lgnwo-SkMZ_wh-AsTK5_o7oaRkyjQSfGM6NDUy8SXuL5FENSwrE9GIycOS8IHJ1dmOQzhj4dqiPY0JzJ_-rnEJg_8OhZViort19InZiX0GJwPM4/w480-h640/fennel%20and%20peaches%20salad.jpg" title="Passionately Raw! • Fennel and Peaches - Tasty Late Summer Salad" width="480" /></a></div><br /> </div><div style="text-align: justify;"><b>Tip:</b> I made the dressing with raw honey to support the immune system for the change of seasons. If you are a strict vegan and do not eat honey, use a few drops of stevia. You can also use one half of a ripe peach with all the other dressing ingredients and blend it into a smooth dressing in the blender or a food processor. Do not get tempted to use unhealthy sweeteners such as agave syrup. </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cPRVhd77ItELqKBwyFfyPtgreZp8WOlC4X1gizd_CYGoaasLKY4QiWowWEYjgMPZNiv0aIhP7yqx0XmW3duhtvstrV_5HlxBtGRsADKzYYz316uJm_bjfN8N4Ua8_wmN8-XkRLlLdGQlcCprATS-Y968nuwL3nRhrpxwWzl6_os6FPv3YSQLeZlQfEIj/s4032/Passionately%20Raw!%20fennel%20and%20Peaches%20Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cPRVhd77ItELqKBwyFfyPtgreZp8WOlC4X1gizd_CYGoaasLKY4QiWowWEYjgMPZNiv0aIhP7yqx0XmW3duhtvstrV_5HlxBtGRsADKzYYz316uJm_bjfN8N4Ua8_wmN8-XkRLlLdGQlcCprATS-Y968nuwL3nRhrpxwWzl6_os6FPv3YSQLeZlQfEIj/w480-h640/Passionately%20Raw!%20fennel%20and%20Peaches%20Salad.jpg" title="Passionately Raw! • Fennel and Peaches - Tasty Late Summer Salad" width="480" /></a></div><br /></div><div style="text-align: justify;"></div><div style="text-align: justify;">Remember that your sense of taste is unique to you. You may want to add more salt or pepper to this fruity salad, and use balsamic vinegar instead of ACV. I added ground fennel seeds and a rather trendy but rare fennel pollen. Both spices add a mellow licorice flavor that complements this salad perfectly. If you cannot get fennel pollen, use ground fennel seeds or anise seeds instead. <br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In radiant health, passionately raw - Dominique</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Dominique Allmon©2023<br /></div><div><br />Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-76096802485309054852023-09-10T04:24:00.004-06:002023-12-14T09:30:32.209-07:00Raw Beet Mezzelune Dumplings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE_7j2m47F3dzXFemHxCot9PCoQhAkQHz_CHc8VlCf0fuzpGjZGy3QQVw6f2Jh5t90qQNGLCQbp0kRLdgzLZ4tgPqNtWAuB2HDExFqGS4bMh2UmxaFZLzSLeczXbr6mLjRP9ye1l3zDoPkSvQfJhXV4oBcwTihigdCL3rvRUJCIKsJ47i5yBHeDlCTX1E/s4032/making%20raw%20vegan%20beet%20mezzelune%20dumplings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE_7j2m47F3dzXFemHxCot9PCoQhAkQHz_CHc8VlCf0fuzpGjZGy3QQVw6f2Jh5t90qQNGLCQbp0kRLdgzLZ4tgPqNtWAuB2HDExFqGS4bMh2UmxaFZLzSLeczXbr6mLjRP9ye1l3zDoPkSvQfJhXV4oBcwTihigdCL3rvRUJCIKsJ47i5yBHeDlCTX1E/w480-h640/making%20raw%20vegan%20beet%20mezzelune%20dumplings.jpg" title="Passionately Raw! - Making Raw Vegan Beet Mezzelune Dumplings" width="480" /></a></div><p></p><p style="text-align: justify;"> </p><p style="text-align: justify;">This is such a wonderful late summer recipe. It is rather easy to make. All you need is beets and some spiced creamy nut cheese. </p><p style="text-align: justify;">In this recipe I used fresh macadamia cheese from my own recipe that was originally used to make the <a href="https://passionaltelyraw.blogspot.com/2014/08/spicy-aged-raw-macadamia-nut-cheese.html" target="_blank">Spicy Aged Raw Macadamia Nut Cheese</a>. I made a large batch a divided it into two differently spiced cream cheese fillings: one with hot peppers and sun dried tomatoes; the other with fresh garlic and herbs. <br /></p><p style="text-align: justify;">You can use any home-made or store-bought creamy or ricotta-style cheese. Add the spices you like the most and mix well to a creamy, but not too soft, consistency. Depending on how many beets you are using, you will need at least one cup of cheese filling. Three medium large beets made a nice lunch entree for two. Use more beets and more cheese if you are preparing the dumplings for a bigger party. You can slice the beets with a very sharp knife, but a mandolin would really simplify the task. If the slices are too thick and not pliable, you may need to use some salt to soften them a bit. </p><p style="text-align: justify;"><b>Ingredients: </b></p><ul style="text-align: left;"><li style="text-align: justify;">three medium large beets, cut into wafer-thin slices</li><li style="text-align: justify;">2 cups of fresh creamy nut cheese spiced to your own preference</li><li style="text-align: justify;">2 Tbsp virgin olive oil </li><li style="text-align: justify;">freshly ground black pepper, optional </li><li style="text-align: justify;">fresh herbs and edible flowers for garnish</li></ul><p style="text-align: justify;"> </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9GRHII-2_1-38R2Gk5gAN1zWPDKoGqz8AUNzOzTB5hLK2yrD_vJqIKvwLyFNpq4-H9qSYDST46-c8VmnLt72imEtxmca4neferVzv66OejwHyhYQoEMEbJrM-TGVTpI2BNkz6Qd8DDR6Nl_CjHr3BtI3rQ40l_1vpgB-m-DzsprvTJ1C6Co0yxXd-yU1/s4030/Passionately%20Raw!%20beet%20mezzelune%20dumplings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="2977" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9GRHII-2_1-38R2Gk5gAN1zWPDKoGqz8AUNzOzTB5hLK2yrD_vJqIKvwLyFNpq4-H9qSYDST46-c8VmnLt72imEtxmca4neferVzv66OejwHyhYQoEMEbJrM-TGVTpI2BNkz6Qd8DDR6Nl_CjHr3BtI3rQ40l_1vpgB-m-DzsprvTJ1C6Co0yxXd-yU1/w472-h640/Passionately%20Raw!%20beet%20mezzelune%20dumplings.jpg" title="Passionately Raw! - Raw Vegan Beet Mezzelune Dumplings" width="472" /></a></div><br /><p></p><p style="text-align: justify;"><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">Place about 1 tsp cream cheese filling in the middle of the beet slice. Gently fold forming a half-moon dumpling. Remove any excess of cheese filling and set aside.</li><li style="text-align: justify;">Continue until all the slices are are turned to dumplings.</li><li style="text-align: justify;">Portion out the dumplings and drizzle them with virgin olive oil to add unique Mediterranean flavor. Sprinkle with freshly ground pepper, if using. Garnish with fresh herbs and edible flowers, and serve right away. Enjoy in good company!</li></ul><p style="text-align: justify;"> </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3_IAnUD-lMq9L5URmF1DOE2ogy-LkwQHt63qCK_4pthUql4OXmR_epS4zlj8klqCKq7ynR1nUuQ6HHfI2B_VU1hvIfKAGpnGdLPR-RWzws-Q9JixoPsVbwkc1pEDGoevctUbYv4GEqLkBuNbEV4xnClsuW4cjS5nAruCIZ9TId0JSG6zJkFf64GbH9U4/s3397/raw%20vegan%20beet%20dumpling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3397" data-original-width="2548" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3_IAnUD-lMq9L5URmF1DOE2ogy-LkwQHt63qCK_4pthUql4OXmR_epS4zlj8klqCKq7ynR1nUuQ6HHfI2B_VU1hvIfKAGpnGdLPR-RWzws-Q9JixoPsVbwkc1pEDGoevctUbYv4GEqLkBuNbEV4xnClsuW4cjS5nAruCIZ9TId0JSG6zJkFf64GbH9U4/w480-h640/raw%20vegan%20beet%20dumpling.jpg" title="Passionately Raw! - Raw Vegan Beet Mezzelune Dumplings" width="480" /></a></div> <p></p><p style="text-align: justify;"><b>Tip:</b> You can use your precious fingers, forks, or chopsticks to eat these lovely dumplings. I did not make any dipping sauce, but if you are serving them as a main course, you may want make some. </p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023</p><p style="text-align: justify;"><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-6349675624362899482023-09-01T05:11:00.013-06:002023-09-01T09:24:30.746-06:00Micro-Fermented Rainbow Swiss Chard Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA_rs9niND5g66F1wM6Zy8sdenk9QkHQ2B-pvo7-Xlz35LgxRrjj7pBgBr6GZqvX2zY3GxY6XDwv8pH2Dzqje3l6IyFu9gs9gils4XmEhf1_dF0VWnyaeEgSB5cD1MjaPkPegeDTqyJCjhIItBnMkoSmINK8j1qrbQmNFJtzyDxZb_EfnEKEFDGuzaCrM/s4028/Passsionately%20Raw!%20Fermented%20Rainbow%20Swiss%20Chard%20Pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4028" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA_rs9niND5g66F1wM6Zy8sdenk9QkHQ2B-pvo7-Xlz35LgxRrjj7pBgBr6GZqvX2zY3GxY6XDwv8pH2Dzqje3l6IyFu9gs9gils4XmEhf1_dF0VWnyaeEgSB5cD1MjaPkPegeDTqyJCjhIItBnMkoSmINK8j1qrbQmNFJtzyDxZb_EfnEKEFDGuzaCrM/w480-h640/Passsionately%20Raw!%20Fermented%20Rainbow%20Swiss%20Chard%20Pesto.jpg" title="Passionately Raw! - Happy start into September. Let's start with something that will especially benefit our immune system for the coming change of seasons." width="480" /></a></div><br /><p style="text-align: justify;">Happy start into September. Let's start with something that will especially benefit our immune system for the coming change of seasons. Now, more than ever, is the best time to add organic, locally grown, seasonal produce to your menu. <br /></p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHH6uSTNaXO4Ti9Hxlz4H89kRxHAQ1vtj5fx0Z1s_ifo92tu6dZia_TDeDu25vg_Ssjp-yrYI1KCW9m0YCGU2-U9j_JpemKnBm-J8wKmrXicTJWn_ikrEis11kYzopTXGLArH862DbdCW3SjSq_mCNTcL89W0IRA1jPRa0DjDsrGCxQQW7Q56nfLxu7QyN/s4032/micro%20fermented%20swiss%20chard%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHH6uSTNaXO4Ti9Hxlz4H89kRxHAQ1vtj5fx0Z1s_ifo92tu6dZia_TDeDu25vg_Ssjp-yrYI1KCW9m0YCGU2-U9j_JpemKnBm-J8wKmrXicTJWn_ikrEis11kYzopTXGLArH862DbdCW3SjSq_mCNTcL89W0IRA1jPRa0DjDsrGCxQQW7Q56nfLxu7QyN/w480-h640/micro%20fermented%20swiss%20chard%20pesto.jpg" title="Passionately Raw! - Micro-Fermented Rainbow Swiss Chard Pesto" width="480" /></a></div><p style="text-align: justify;"> </p><p style="text-align: justify;">I made a small batch of this colorful, lightly fermented rainbow Swiss chard pesto to accompany spiralized beets that I got at the farmers market yesterday. You will have to plan ahead since it takes one day for the pesto to ferment. </p><p style="text-align: justify;">Leafy greens are not always easy to digest in their raw state. The fermentation process makes them more digestible and the nutrients more easily available to the human body. The beneficial bacteria offers support to the gut health, thus contributing to overall immunity. </p><p style="text-align: justify;"> </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmr-tDNLjhexzgYWjcQiFqzHpNlm9WmCbCwweGlYR7AgG2-ZG7SGwT4N5LaaaHcyEtbV8eVrcoimTEa33YLHRwTc0DJk2GY8C5-KK_mYWeW7kHdnx_rMS17nSU8tFNzg7XqXRu6tDZl8x5p-w4Nfq2TBHlN-YQDLctlHAfkddOuEyfqEL344i7VBAuDU5/s3599/spiralized%20golden%20beets%20with%20sswiss%20chard%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3599" data-original-width="2701" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmr-tDNLjhexzgYWjcQiFqzHpNlm9WmCbCwweGlYR7AgG2-ZG7SGwT4N5LaaaHcyEtbV8eVrcoimTEa33YLHRwTc0DJk2GY8C5-KK_mYWeW7kHdnx_rMS17nSU8tFNzg7XqXRu6tDZl8x5p-w4Nfq2TBHlN-YQDLctlHAfkddOuEyfqEL344i7VBAuDU5/w480-h640/spiralized%20golden%20beets%20with%20sswiss%20chard%20pesto.jpg" title="Passionately Raw! - Spiralized Beets with Micro-Fermented Rainbow Swiss Chard Pesto" width="480" /></a></div><br /><p></p><p style="text-align: justify;"><b>Ingredients:</b></p><ul style="text-align: left;"><li>5-6 organic rainbow Swiss chard leaves, stems removed (about 1 cup, packed)</li><li>1/3 cup raw hazelnuts nuts (use macadamias if you prefer)</li><li>2 garlic cloves</li><li>freshly pressed juice of 1 lemon</li><li>1/3 tsp Celtic sea salt</li><li>1/2 cup virgin olive oil</li><li>fermentation starter (use according to package information)<br /></li></ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7jZY4Ijeu52DEqtkeGkmeU89z79gZ59yGzok1cXUKW56S2FG3nn1kuYVrLd9WkKUEYljy0_moYyW_5X0tSyP2YjVI-5O4URuXMuUWjwoJhSpKrg_H5diTxffrtJ0eueubL9TAGfFSZeHOMjmANcrA910M1qzHZ9AKkgAs11ANl9z3RKzmA9vn3wh_ngK/s4024/fermented%20swiss%20chard%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4024" data-original-width="2928" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7jZY4Ijeu52DEqtkeGkmeU89z79gZ59yGzok1cXUKW56S2FG3nn1kuYVrLd9WkKUEYljy0_moYyW_5X0tSyP2YjVI-5O4URuXMuUWjwoJhSpKrg_H5diTxffrtJ0eueubL9TAGfFSZeHOMjmANcrA910M1qzHZ9AKkgAs11ANl9z3RKzmA9vn3wh_ngK/w466-h640/fermented%20swiss%20chard%20pesto.jpg" title="Passionately Raw! - Micro-Fermented Rainbow Swiss Chard Pesto" width="466" /></a></div><p><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">In a food processor roughly chop the nuts. Add Swiss chard, garlic and lemon juice, and pulse blend till all ingredients are well combined. </li><li style="text-align: justify;">Add olive oil and salt and blend again. Adjust the taste to your liking. Add the fermentation starter to the chopped Swiss chard. Blend again for a few seconds.</li><li style="text-align: justify;">Transfer the pesto into a sterilized jar. Close the jar tightly and allow it to sit on the kitchen counter for 24 hours. Keep in a warm place, away form the direct sun. </li><li style="text-align: justify;">Place the lightly fermented pesto in the fridge or serve right away with spiralized beets or other root vegetable. Enjoy in good company! <br /></li></ul><p style="text-align: justify;"></p> <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIGXiJJkabWh38SoZeda45NsNSEeCUTkn5mqzKG1XbZl4Z5RGrlzt3VMrNFZlBUZQEImzT9Tl6kPOXsVzikrlwaoIZQGcdxXgADbTzkl98o_Idxdq9JoAE2y8xThF4gW028J22sUrK62eCtwz6Q2zRMeGC4w-DbhrKQ0FqEYA2pebXJ_pgkotWW_n8bgv/s4030/chioggia%20beets%20with%20swiss%20chard%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIGXiJJkabWh38SoZeda45NsNSEeCUTkn5mqzKG1XbZl4Z5RGrlzt3VMrNFZlBUZQEImzT9Tl6kPOXsVzikrlwaoIZQGcdxXgADbTzkl98o_Idxdq9JoAE2y8xThF4gW028J22sUrK62eCtwz6Q2zRMeGC4w-DbhrKQ0FqEYA2pebXJ_pgkotWW_n8bgv/w480-h640/chioggia%20beets%20with%20swiss%20chard%20pesto.jpg" title="Passionately Raw! - Spiralized Beets with Micro-Fermented Rainbow Swiss Chard Pesto" width="480" /></a></div><br /><p style="text-align: justify;">This lightly fermented pesto stores well in the fridge for three to four days. It is much easier to digest than the Swiss chard pesto made without fermentation. You could allow it to ferment for a little longer, but remember, you are not making sauerkraut. It is not meant to be sour, just lightly fermented and only slightly tangy. If you do not have a fermentation starter, you can ferment it without one, but it will take a little longer.<br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023</p><p style="text-align: justify;">*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease. <br /></p><p></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-59268989649103908162023-08-27T01:33:00.002-06:002023-12-14T09:30:48.452-07:00Raw Lemongrass and Mirabelle Plum Salad Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePjOMjqKzOynwfZnkO4WMPdiM4NGao9cQ_nJpvukuUl9gzl3J0IrO_QzqSmrqFXW1MThW4bszgwCVaDp97RpcIGfm5hOHTS7ZEbGuwnkotrj_fRujB64HK12B_aiC0519Qhfd9JO8Z8E1g0YZ4BXz5jB4Zz1Av-EusmOljgd2yMIvW5LuvKFUbjQyOVB9/s3112/raw%20vega%20lemongrass%20and%20mirabelles%20salad%20dressing%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3112" data-original-width="2335" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePjOMjqKzOynwfZnkO4WMPdiM4NGao9cQ_nJpvukuUl9gzl3J0IrO_QzqSmrqFXW1MThW4bszgwCVaDp97RpcIGfm5hOHTS7ZEbGuwnkotrj_fRujB64HK12B_aiC0519Qhfd9JO8Z8E1g0YZ4BXz5jB4Zz1Av-EusmOljgd2yMIvW5LuvKFUbjQyOVB9/w480-h640/raw%20vega%20lemongrass%20and%20mirabelles%20salad%20dressing%20.jpg" title="Passionately Raw! - Raw Vegan Lemongrass and Mirabelle Plum Salad Dressing" width="480" /></a></div><p></p><p style="text-align: justify;">For this tasty salad dressing I used the incredibly fragrant Mirabelle plums, fresh lemongrass and home made fire cider. The outcome was fabulous. </p><p style="text-align: justify;">Mirabelle plums have a unique taste and fragrance, and are considered to be a rarity because of a rather short harvest season. You can substitute them with Reine Claude, Damson plums or any ripe plums that are in season. Dried lemongrass is much stronger in flavor than the fresh one, so if you are using it instead of the fresh, use sparingly at first and adjust the taste as you go. Fire cider is an unique health tonic made with raw apple cider vinegar and a variety of herbs and spices. If you are using a store-bought, make sure it wasn't pasteurized. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tvilJ-M1cCsHMNeCgLyiK-8z1pEP3hkcjCpGKF2kKfDlZ_n-o4jpvDurQg-k_jRs-bdCrzqvVtzd9lMmVd5nd9iwa-tQlK3vVHOLPzQeYl9Yj01q1xhZeb6kOZspv0DdlGf1PTyHw3oUA7pYRJMvcLHDOtFRJM_KvMawwrTd622xm2pzkRuOftHVhJEq/s3108/le,ongrass%20and%20mirabelles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3108" data-original-width="2331" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tvilJ-M1cCsHMNeCgLyiK-8z1pEP3hkcjCpGKF2kKfDlZ_n-o4jpvDurQg-k_jRs-bdCrzqvVtzd9lMmVd5nd9iwa-tQlK3vVHOLPzQeYl9Yj01q1xhZeb6kOZspv0DdlGf1PTyHw3oUA7pYRJMvcLHDOtFRJM_KvMawwrTd622xm2pzkRuOftHVhJEq/w480-h640/le,ongrass%20and%20mirabelles.jpg" title="Passionately Raw! - Lemongrass and Miraabelle Plums" width="480" /></a></div><p style="text-align: left;"></p><p style="text-align: left;"><b>Ingredients: </b></p><ul style="text-align: left;"><li>1 stalk fresh lemongrass, chopped (about 1/4 cup)</li><li>8-10 Mirabelle plums, pits removed</li><li>1/4 cup virgin olive oil</li><li>1/4 cup fire cider</li><li>1/4 tsp Celtic sea salt to balance the flavors</li><li>freshly ground black pepper to taste, optional</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dKzdxX6gi6hFI7Vey4kCElpIK6u35dhH8d8liTqFd4dIXe7zN6_BXnNHMelajx5mNYF3vl-iSZ6P9yNiOv2dof3iQN6UueOLriBRLcN5nlTK5T_F7hqL_0f4qbvgRfAwcJ359MVD6NwidS1_gtEawa42I8q9izU5uaLOFf3HM5o8LDS0NTdkHKnIgobL/s3298/Lemongrass%20and%20Mirabelle%20Plum%20Salad%20Dressing.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3298" data-original-width="2475" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dKzdxX6gi6hFI7Vey4kCElpIK6u35dhH8d8liTqFd4dIXe7zN6_BXnNHMelajx5mNYF3vl-iSZ6P9yNiOv2dof3iQN6UueOLriBRLcN5nlTK5T_F7hqL_0f4qbvgRfAwcJ359MVD6NwidS1_gtEawa42I8q9izU5uaLOFf3HM5o8LDS0NTdkHKnIgobL/w480-h640/Lemongrass%20and%20Mirabelle%20Plum%20Salad%20Dressing.jpg" title="Passionately Raaw! - Raw Vegan Lemongrass and Mirabelle Plum Salad Dressing" width="480" /></a></div><p style="text-align: left;"></p><p style="text-align: left;"><b>Method:</b> </p><ul style="text-align: left;"><li style="text-align: justify;">In a blender whiz all the ingredients into a smooth, creamy dressing. If the dressing is too thick, add a little spring or purified water to dilute it a bit. </li><li style="text-align: justify;">Adjust the taste to your personal liking and serve with leafy greens, spiralized carrots, or as a dipping sauce. Enjoy in good company!</li></ul><p style="text-align: justify;"><b>Tip:</b> Mirabelle plums are rather small, about the size of cherry tomatoes or cherries, sometimes slightly bigger but seldom as big as apricots. I wanted this dressing to be very fruity and used ten very sweet Mirabelles. If you are using a different type of plums, you may want to adjust the amounts. I would take three to four Reine Claude plums because they are much bigger than the Mirabelles; four to five Damsons; two to three large American plums. Note that the Damsons or any other purple plums will give you a nice pink colored dressing. Mirabelles, Reine Claudes, or any other golden plums will render it golden yellow. This sweet and spicy dressing is perfect for robust, bitter greens and root vegetables but it will add depth and complexity to any salad. </p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p><p style="text-align: left;"><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-16268360292556000952023-08-23T02:45:00.004-06:002023-08-28T12:51:19.328-06:00How to Make Kosher Dill Pickles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K81bEtuor_c3nbKDQZR4_CFjfaBilrWsTS0VYJnktR0rOx-856tS1g31ypbj_GraT1TT4wrTfr0feNpPdaabMe-9NwuVWwfK1P9gV4J4kv2-s1-sCYafywJ1eYHAhUxbnouR5Qytww0-VkL9N01RgjZFLn8rlN85-_Mtsxy0YVsWYvFyocpUjRx_OlBU/s3614/making%20dill%20pickles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3614" data-original-width="2710" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K81bEtuor_c3nbKDQZR4_CFjfaBilrWsTS0VYJnktR0rOx-856tS1g31ypbj_GraT1TT4wrTfr0feNpPdaabMe-9NwuVWwfK1P9gV4J4kv2-s1-sCYafywJ1eYHAhUxbnouR5Qytww0-VkL9N01RgjZFLn8rlN85-_Mtsxy0YVsWYvFyocpUjRx_OlBU/w480-h640/making%20dill%20pickles.jpg" title="Passionately Raw! - How to Make Kosher Dill Pickles" width="480" /></a></div><p></p><p style="text-align: justify;">Harvest time! Time to preserve all the goodness your garden or the farmers market has given you. You can pickle, marinate, freeze, freeze-dry, or dehydrate your fruits, herbs and vegetable. </p><p style="text-align: justify;">I love the wild fermentation method. I have been using it with great success for years now. Wild fermented kosher dill pickles is a must.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTHEYVaNegCgqZDnZSOvfJPyJM22_wGJL7mGJSjmjpHWY-a7P2D73FOWJluHo2Kj-tbEhWDZ2Y4hdrdTIMKwq0miS8V7yjKIZu49AOyeDmrH7lQeJ3Wj3LqJBp8tdcZPaZQjsfllWaFwtdSa3el4J7iSkz_25S5_wfXYiG_h5h0XiDgjNevjzXlNLuQUm/s3485/pickling%20dill%20and%20bay%20leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3485" data-original-width="2614" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTHEYVaNegCgqZDnZSOvfJPyJM22_wGJL7mGJSjmjpHWY-a7P2D73FOWJluHo2Kj-tbEhWDZ2Y4hdrdTIMKwq0miS8V7yjKIZu49AOyeDmrH7lQeJ3Wj3LqJBp8tdcZPaZQjsfllWaFwtdSa3el4J7iSkz_25S5_wfXYiG_h5h0XiDgjNevjzXlNLuQUm/w480-h640/pickling%20dill%20and%20bay%20leaves.jpg" title="Passionately Raw! - How to Make Kosher Dill Pickles" width="480" /></a></div><p style="text-align: justify;">To pickle my cucumbers I used a large jar. This is how my mother and my grandmothers made their dill pickles. They never used any scale to weight the ingredients. This method works for me every time. You may want to use a few small jars if you prefer, and make a small batch at first to see if this is working for you. Keep things very clean to avoid mold contamination.<br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_PSPEyTEcWCWJ4Ae936yJkTE-iOMf35gq7jJ0GUWyuTuH3EWA7EFqV7zOODs5ZCBrrxKuRMhEHxSPeT8ljS92BCBX1ks9OuQ7NS0ZkxyNp2k-tdQt335E_dqG2lHbRkvkiInVWjKhD_7Of-t4GKlP0EKT0LAyc32ASzfHXRR5mfqUmVBBdmGvdnKJBti/s3931/pickliing%20cucumbers%20dill%20and%20garlic.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pickling cucumbers, young garlic and dill" border="0" data-original-height="3931" data-original-width="2948" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_PSPEyTEcWCWJ4Ae936yJkTE-iOMf35gq7jJ0GUWyuTuH3EWA7EFqV7zOODs5ZCBrrxKuRMhEHxSPeT8ljS92BCBX1ks9OuQ7NS0ZkxyNp2k-tdQt335E_dqG2lHbRkvkiInVWjKhD_7Of-t4GKlP0EKT0LAyc32ASzfHXRR5mfqUmVBBdmGvdnKJBti/w480-h640/pickliing%20cucumbers%20dill%20and%20garlic.jpg" title="Passionately Raw! - How to Make Kosher Dill Pickles" width="480" /></a></div><p></p><p style="text-align: justify;"><b>Ingredients:</b></p><ul style="text-align: left;"><li style="text-align: justify;">4-4.5 pounds pickling cucumbers</li><li style="text-align: justify;">6-8 garlic cloves<br /></li><li style="text-align: justify;">bunch pickling dill - they say you can never use too much<br /></li><li style="text-align: justify;">pickling spices: peppercorns, mustard seeds, whole allspice seeds, bay leaves</li><li style="text-align: justify;">purified or spring water</li><li style="text-align: justify;">4 Tbsp non-iodized pickling salt per gallon of water</li></ul><p><b>Utensils:</b></p><ul style="text-align: left;"><li>1 gallon glass jar (I used my kombucha jar)<br /></li><li>fermentation glass weight </li><li>breathable cotton cloth cover and a rubber band</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMVwUDQi-LIjwf4lWlBG72i7w0if7f3Amd3h_M3E2Uq711McTt0jUASEMVGA6KG3H_nm_VIQ3u2tR1SGWv0gXXtZ-5ynv8v-d5wzd1OjjVmILmTCeEssocuAHzNZTs-4tXeryo2JmF5Kbu2GPlgWEJfmueCbn__BVBCbZ3WlcKuassrsSNYFAw73WvBiW/s4032/making%20kosher%20pickles%20at%20home.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMVwUDQi-LIjwf4lWlBG72i7w0if7f3Amd3h_M3E2Uq711McTt0jUASEMVGA6KG3H_nm_VIQ3u2tR1SGWv0gXXtZ-5ynv8v-d5wzd1OjjVmILmTCeEssocuAHzNZTs-4tXeryo2JmF5Kbu2GPlgWEJfmueCbn__BVBCbZ3WlcKuassrsSNYFAw73WvBiW/w480-h640/making%20kosher%20pickles%20at%20home.jpg" title="Passionately Raw! - How to Make Kosher Dill Pickles" width="480" /></a></div><p></p><p style="text-align: justify;"><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Wash the cucumbers. Trim where necessary.</li><li style="text-align: justify;">Soak the cucumbers in ice cold water for at least half an hour. This will prevent the cucumbers from going flabby in the salt brine. </li><li style="text-align: justify;">Dissolve the salt in water. I am using cold reverse osmosis purified water. You may want to boil your water before using it to make the brine. Add the salt to warm water, stir well, and let the water cool off completely. <br /></li><li style="text-align: justify;">Sterilize the glass weight and your jar with boiling water before filling it up. When the jar cooled off, place a few peppercorns, mustard seeds, one bay leaf and a garlic clove at the bottom of the jar. Add a few cucumbers, a twig of pickling dill and a garlic clove. Add more cucumbers, garlic, bay leaf and dill. Repeat till the jar is almost full. Leave about an inch and a half space between the cucumbers and the rim of the jar. </li><li style="text-align: justify;">Pour the brine into the jar making sure that all the cucumbers are completely submerged. Place the pickling glass weight on top and cover the jar with the cotton cloth. </li><li style="text-align: justify;">Place the jar in the warm place on the kitchen counter away from the direct sun and allow to ferment for one to two weeks. During this time you will notice that the cucumbers change the color from green to pale olive green to slightly darker olive green. In the first week you will be able to see bubbles in the jar. The brine will become slightly cloudy due to the natural growth of the lactic acid bacteria. In the second week the bubbles will decrease and the brine will become even more cloudy. You will also be able to smell the pleasantly sour pickling aroma. At this time you can lift the cover and remove one cucumber for taste test. One thing must be said at this time, though. The whole process depends on the temperature in you kitchen. In a warm kitchen your pickles might be ready only after one week of fermentation. <br /></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdF2W3gYCRl2fH050YUCJCZhEXdRnFu2lRrEFK0dwndZORRKao_gDv-Y3fsrgiEgZGOkmcSdRvUkdKarnq-s-wVwPhx_DlkOr5JpqfJrg-txlJd9X_G5L7HqSOjIxz0E4IjWjGBsJFCa03Lrefiu9a78AjMSZ5RbvFgb6MCTFvsSNMrRecyOyN4p0ekIb/s4032/jar%20of%20homemade%20koshe%20dill%20pickles.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Jar of home made kosher dill pickles" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdF2W3gYCRl2fH050YUCJCZhEXdRnFu2lRrEFK0dwndZORRKao_gDv-Y3fsrgiEgZGOkmcSdRvUkdKarnq-s-wVwPhx_DlkOr5JpqfJrg-txlJd9X_G5L7HqSOjIxz0E4IjWjGBsJFCa03Lrefiu9a78AjMSZ5RbvFgb6MCTFvsSNMrRecyOyN4p0ekIb/w480-h640/jar%20of%20homemade%20koshe%20dill%20pickles.jpg" title="Passionately Raw! - How to Make Kosher Dill Pickles" width="480" /></a></div><p></p><ul style="text-align: left;"><li style="text-align: justify;">Once you are fully satisfied with the taste, cover the jar with the lid and transfer it to the fridge. Your home-made kosher dill pickles are ready to eat. Enjoy in good company as a healthy snack on their own, or on sandwiches and in salads!</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwq3t31XwQj_ju0ujfv6UpUdlWH7oBCV8DrFnJUZGHhloRU5M_hlhbKGhizXsLIKhapKjMAFM9TQajjoDxS-PHHUISuQZ99kSlUKwrUbpb78breB1bScXg4DvuvkU4cd9k85LKbqY8dPj3q9PjltX3Mfygxq67cjSCCik9nP_mjEMohE3-gGNsFGVt_j4M/s4026/home%20made%20kosher%20dill%20pickles%20by%20passionately%20raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make kosher dill pickles" border="0" data-original-height="4026" data-original-width="3021" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwq3t31XwQj_ju0ujfv6UpUdlWH7oBCV8DrFnJUZGHhloRU5M_hlhbKGhizXsLIKhapKjMAFM9TQajjoDxS-PHHUISuQZ99kSlUKwrUbpb78breB1bScXg4DvuvkU4cd9k85LKbqY8dPj3q9PjltX3Mfygxq67cjSCCik9nP_mjEMohE3-gGNsFGVt_j4M/w480-h640/home%20made%20kosher%20dill%20pickles%20by%20passionately%20raw.jpg" title="Passionately Raw! - Home made kosher dill pickles" width="480" /></a><b> </b><b><br /></b></div><p></p><p style="text-align: justify;"><b>Tip:</b> Sometimes you may notice a white to off-white surface growth. <b>This is not a mold!</b> It is a harmless colony of mixed wild yeast organisms. You can skim off this pellicle with a clean (sterilized) spoon. However, should you encounter a furry white, pink, purple, blue or black pellicle, you have a harmful mold infection and must discard the content of the jar. Keep things very clean to prevent contamination. Also important to know is the fact that the pollen from dill flowers will rise to the top. The yellow pollen might combine with the natural surface growth and form yellowish-white pellicle. You may want to shake off the pollen from dill flowers before submerging dill twigs in the jar. As mentioned above, you can skim the pellicle off but try not to disturb the fermentation process in the first week. <br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsySbkHngEjrZ1nyz8Zfp-qk_jD3YjMIHzaZ2HFFkql3QpDji7XTvCV8VJLyGdJ9JDh4remVUsX5TprkDD0xjVBrk3U_c_hoH6_9Lz05YgewcoYfuYNVgPyTe_nMJOhh3pOkjWNihDdL0XdziryIf5sMpRDIjZyBaPFI3QId5nWScN6bjpHzII86fNAdv/s1028/Jimmy's%20pickles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1028" data-original-width="714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsySbkHngEjrZ1nyz8Zfp-qk_jD3YjMIHzaZ2HFFkql3QpDji7XTvCV8VJLyGdJ9JDh4remVUsX5TprkDD0xjVBrk3U_c_hoH6_9Lz05YgewcoYfuYNVgPyTe_nMJOhh3pOkjWNihDdL0XdziryIf5sMpRDIjZyBaPFI3QId5nWScN6bjpHzII86fNAdv/w444-h640/Jimmy's%20pickles.jpg" width="444" /></a></div><div style="text-align: center;">My husband's dill pickles<p></p><p style="text-align: justify;">Wild fermentation can be tricky and many people are either not comfortable with it or simply too shy to even start. I hope my tips will help you to make your own pickles without fear. You may want to start with a much smaller batch to see how it turns out. My husband made his first dill pickles in small jars with silicone lids. The process is the same but it may take a little longer. The taste depends on the amount of spices and dill added and the time the pickles took to ferment. The longer, the more acidic. The fermented brine is full of beneficial probiotics. You can drink it straight, add it to raw soups or savory smoothies. </p><p style="text-align: justify;">To store your pickles, replace the cotton cloth with a lid and place the jar in the fridge. Always use impeccably clean utensils to remove the pickles from the jar. <br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p></div>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-18914373239381337362023-08-17T04:46:00.006-06:002023-12-14T09:31:04.157-07:00Spicy Raw Thai Style Gazpacho<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AbuB-V2v9xZ0LcbLrws00nKcILP4mOJUtGfIxnctGlANxPfu6MMzCVH-KYh4kBSISIGxSa5XTscBGg6w4MwRRlKShHyYXyNvpRu9RKfL-SNG9yqBXVhWf0pQBfEgfbL-4mSKNTv0D2GZFMvGXyHflMsg8lOPFmVnltItUuSlg3rfcbonmmlpksIXP_SG/s4032/spicy%20raw%20vegan%20thai%20style%20gazpacho.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AbuB-V2v9xZ0LcbLrws00nKcILP4mOJUtGfIxnctGlANxPfu6MMzCVH-KYh4kBSISIGxSa5XTscBGg6w4MwRRlKShHyYXyNvpRu9RKfL-SNG9yqBXVhWf0pQBfEgfbL-4mSKNTv0D2GZFMvGXyHflMsg8lOPFmVnltItUuSlg3rfcbonmmlpksIXP_SG/w480-h640/spicy%20raw%20vegan%20thai%20style%20gazpacho.jpg" title="Passionately Raw! - Spicy Raw Vegan Thai Style Gazpacho" width="480" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">One more dish this month that was inspired by the incredibly fragrant Thai cuisine - a chilled, spicy raw soup. So perfect on any hot day. I did not use any lemon grass in this recipe but feel free to add some if you like the flavor.<br /></p><p><b>Ingredients:</b> </p><ul style="text-align: left;"><li>2 yellow tomatoes, seeded and chopped (about 1 cup) </li><li>1 yellow bell pepper, seeded and chopped (about 1 cup)</li><li>1 cup fresh or frozen mango, chopped </li><li>1 shallot, chopped (about 1/4 cup)</li><li>1 garlic clove </li><li>1/2 inch chunk fresh ginger</li><li>1 jalapeño pepper, seeded and roughly chopped</li><li>freshly pressed juice of 1 lime </li><li>1 1/4 cup Thai style coconut milk</li><li>1/4 tsp Celtic sea salt to balance the flavors</li><li>fresh mint for garnish</li><li>fresh Thai basil for garnish</li><li>chopped fresh mango for garnish<br /></li></ul><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSRcwbWzdvXSjHFGYCVeQI7gI6EEl_TRZ5-uig0VvnlIn-nS4HKSbnhyMEgvRmAHalLf_94XY94yJMsI4Bh61qKzQY39zZobSr0hf5WTRp0vlDPJdcTDfQ0tJk7VvLxlH1Y4YVj3zlgeYdXBPhVwW7GRCqv3TPf1tqL7YhtMbH-38uXr7FROTAiW4gMuy/s4032/spicy%20thai%20gazpacho%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSRcwbWzdvXSjHFGYCVeQI7gI6EEl_TRZ5-uig0VvnlIn-nS4HKSbnhyMEgvRmAHalLf_94XY94yJMsI4Bh61qKzQY39zZobSr0hf5WTRp0vlDPJdcTDfQ0tJk7VvLxlH1Y4YVj3zlgeYdXBPhVwW7GRCqv3TPf1tqL7YhtMbH-38uXr7FROTAiW4gMuy/w480-h640/spicy%20thai%20gazpacho%20ingredients.jpg" title="Passionately Raw! - Ingredients for the Spicy Raw Vegan Thai Style Gazpacho" width="480" /></a></div><br /><p></p><p style="text-align: justify;"><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">In a blender process all the ingredients into a smooth and creamy soup. Adjust the taste to your personal liking. Transfer the soup into a clean glass jar and place it in the fridge and allow it to chill for at least one hour before serving. </li><li style="text-align: justify;">Once you are ready to serve, pour the soup into individual soup bowls and garnish with fresh mint, Thai basil and chopped mango. Enjoy in good company! </li></ul><p> </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil6UHiYomaYdCGBGkE2iVLGc1Hdd2GhktwqzPUUFCu7_heTY8U8ly-uv-xRftu_9WN2LhcYummwuIYzKWroQ7zSzuHXK3sexChjzYpb23A44LxrwSDjzg29a6ODA9ZMLiqs5rdADz8bjW_PSejWCOw1I1HuEoVS2kNOwZJ-Zis14gFuyzWfemFgtmTsJc/s3701/Passionately%20Raw!%20Thaai%20style%20gazpacho.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3701" data-original-width="2776" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjil6UHiYomaYdCGBGkE2iVLGc1Hdd2GhktwqzPUUFCu7_heTY8U8ly-uv-xRftu_9WN2LhcYummwuIYzKWroQ7zSzuHXK3sexChjzYpb23A44LxrwSDjzg29a6ODA9ZMLiqs5rdADz8bjW_PSejWCOw1I1HuEoVS2kNOwZJ-Zis14gFuyzWfemFgtmTsJc/w480-h640/Passionately%20Raw!%20Thaai%20style%20gazpacho.jpg" title="Passionately Raw! - Spicy Raw Vegan Thai Style Gazpacho" width="480" /></a></div> <p></p><p style="text-align: justify;"><b>Tip:</b> In this recipe I used yellow tomatoes and yellow bell pepper, but you can easily make it with red tomatoes, red bell pepper and hot Thai chili peppers. Or use green tomatoes, green bell pepper and green mango. Gazpacho is easy to make, just make sure that the ingredients complement each other. <br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023</p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-50229408909976950252023-08-14T03:08:00.005-06:002023-11-24T00:51:37.730-07:00Raw Vegan Breakfast Chia Pudding <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseaUfB-h22fIjoXIhJnjCVcM1eFPLHzysKpOZW0-arswfEYGi6rD_axcl9J9biA9hV3R5GR30VP-EV1jUcaNWCgtSrcOnUoJOrqwQTWuklS-0eIBvvwh1sEF4P5TRHbTv_N4Gu6CiLgMXQn4-UhyV_C2_tPtc7J7CSojV5hwO05yK0Mh5g4UrmBx1-BZf/s3921/raw%20vegan%20chia%20pudding.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3921" data-original-width="2875" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseaUfB-h22fIjoXIhJnjCVcM1eFPLHzysKpOZW0-arswfEYGi6rD_axcl9J9biA9hV3R5GR30VP-EV1jUcaNWCgtSrcOnUoJOrqwQTWuklS-0eIBvvwh1sEF4P5TRHbTv_N4Gu6CiLgMXQn4-UhyV_C2_tPtc7J7CSojV5hwO05yK0Mh5g4UrmBx1-BZf/w470-h640/raw%20vegan%20chia%20pudding.jpg" title="Passionately Raw! - Raw Vegan Breakfast Chia Pudding" width="470" /></a></div> <p style="text-align: justify;">This recipe uses simple ingredients that perfectly harmonize with each other. If you are not particularly fond of saffron, you can use any other ingredient of your choice. Also, if you cannot obtain the incredibly fragrant tonka bean, use nutmeg, vanilla bean, ground cadramom or cinnamon. I used almonds as a base for this pudding, but you can use any home made nut or seed milk. </p><p style="text-align: justify;">To make this delicious pudding, start one day earlier. Soak 1 cup of raw almonds in purified water for at least 8 hours. The almonds will swell up and you should have about one and a quarter cups of almonds at the end of the process. The skins should come off easily. <br /></p><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>1 1/4 cup raw almonds soaked in water and peeled</li><li>1 1/4 cup purified water</li><li>1 ripe banana</li><li>1/4 cup chia seeds </li><li>1/8 tsp ground saffron</li><li>a sprinkle of freshly ground tonka bean (1/4 to 1/2 of the bean)<br /></li><li>pinch pink Himalayan salt to balance the flavors <br /></li></ul><p>for the crumble</p><ul style="text-align: left;"><li>1/4 cup almonds</li><li>1/3 cup dried cherries</li><li>1 Tbsp flax seeds</li><li>1 Tbsp hemp nuts</li><li>1 pitted soft Medjool date, optional <br /></li><li>a sprinkle of freshly ground tonka bean ( 1/4 to 1/2 of the bean)<br /></li></ul><p>for the topping</p><ul style="text-align: left;"><li>fresh organic cherries, sliced peaches, plums or nectarines </li><li>nuts and seeds of your choice, optional<br /></li><li>golden raisins, optional <br /></li></ul><p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg155hO1pwSA7AN_j7KiKuLAlUFGFVe65A4c0NkfuR604deqIY-6gK45v2PaChrhgW2PR7Q_3XQytKr4g0wzscDgvqtMOMGvTZMmM8v4DVM_RGeD0lg6n7VWeCsKU7h7p_H8x4QFkqDVdisU2WM1M-ngmbmbQtuhPjwTcNdsZUPGWvm7xVIHVg_p9b2-kjl/s3964/raw%20vegan%20breakfast%20chia%20pudding.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3964" data-original-width="2972" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg155hO1pwSA7AN_j7KiKuLAlUFGFVe65A4c0NkfuR604deqIY-6gK45v2PaChrhgW2PR7Q_3XQytKr4g0wzscDgvqtMOMGvTZMmM8v4DVM_RGeD0lg6n7VWeCsKU7h7p_H8x4QFkqDVdisU2WM1M-ngmbmbQtuhPjwTcNdsZUPGWvm7xVIHVg_p9b2-kjl/w480-h640/raw%20vegan%20breakfast%20chia%20pudding.jpg" title="Passionately Raw! - Raw Vegan Breakfast Chia Pudding" width="480" /></a></b></div><b><br /></b><p></p><p><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">In a blender blast the soaked almonds with purified water into a thick, creamy milk. No need to strain. Add the banana and blend until smooth. You should have about two cups of this thick, creamy liquid. Add a little more water if needed.</li><li style="text-align: justify;">Transfer the almond banana milk into a dish. Add chia seeds, salt, saffron, and tonka bean, and mix well. </li><li style="text-align: justify;">Pour the mixture into individual serving cups. Cover tightly and allow to rest in the fridge for at least two to three hours. The chia seeds will swell up and jellify slightly to give the pudding its thick texture. <br /></li><li style="text-align: justify;">To make the crumble pulse blend 1/4 almonds with 1/3 cup dried tart cherries in a food processor. Add flax seeds, hemp nuts and tonka bean, and blend again. For a sweeter taste add one soft date and pulse blend again.</li><li style="text-align: justify;">To serve, top the chilled pudding with the crumble and garnish it with fresh cherries or sliced fruit of your choice. Enjoy in good company!<br /></li></ul><p style="text-align: justify;"><b>Tip:</b> The pudding is ready to eat even if you decide not to use the crumble or toppings. It tastes almost like the Indian saffron rice pudding or kheer. You can add liquid stevia if you prefer a sweeter taste. Take this pudding to the next level. Add seeds, nuts and raisins. Mix well and you will have a very delicious grain-free breakfast porridge. </p><p style="text-align: justify;">What exactly is a tonka bean? </p><p style="text-align: justify;">Tonka beans are seeds of a cumaru or Dipteryx odorata tree, <span>native to the northern part of South America, especially Brazil and French Guiana. They contain coumarin (usually 1-3%, sometimes more, but rarely as much as 10%) - a compound responsible for its fragrance. Coumarin is bitter in taste and should not be consumed in large doses. However, to experience any negative effects from toxicity you would have to consume at least thirty whole beans. <br /></span></p><p style="text-align: justify;"><span>As mentioned above, I used freshly ground tonka bean in my recipe. I ground it using a nutmeg grater. </span><span>You can also use the entire tonka bean to infuse your almond milk with its fragrance. </span> </p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023<br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-47893555913521235122023-08-09T04:31:00.003-06:002023-11-24T00:51:54.333-07:00Spiralized Zucchini with Raw Coconut Sauce and Thai Basil Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXzpDCESxvBzRGaso_gZdPMgDDrkKRaRrHZz2Zit7Q30R9qJBEAgu2DXYkSB-et9Ymidigpyd_WbKRpdGXpZX_V2GgD40v6MV5Yr1ibDJ6Zfi8uxMoX1ffT-v8pdeOhu7OOiWfXcI3rF2GUWDmwCGZAxJbEgi-MfoYlAhipjFfsaQrta29X9bT347O1ZG/s4028/Spiralized%20Zucchini%20with%20Coconut%20Sauce%20and%20Thai%20Basil%20Pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4028" data-original-width="2865" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXzpDCESxvBzRGaso_gZdPMgDDrkKRaRrHZz2Zit7Q30R9qJBEAgu2DXYkSB-et9Ymidigpyd_WbKRpdGXpZX_V2GgD40v6MV5Yr1ibDJ6Zfi8uxMoX1ffT-v8pdeOhu7OOiWfXcI3rF2GUWDmwCGZAxJbEgi-MfoYlAhipjFfsaQrta29X9bT347O1ZG/w456-h640/Spiralized%20Zucchini%20with%20Coconut%20Sauce%20and%20Thai%20Basil%20Pesto.jpg" title="Passionately Raw! - Spiralized Zucchini with Raw Coconut Sauce and Thai Basil Pesto" width="456" /></a></div><p></p><p style="text-align: justify;">Delicious exotic recipe to try. Exotic because of the ingredients I used to achieve a taste familiar to the lovers of Thailand and the Thai cuisine. However, since I wanted to make it vegan, I did not use any fish sauce. To top up the zucchini pasta I used my Thai Basil Pesto. You can find the recipe in my new <a href="https://payhip.com/b/U9H4b" target="_blank"><b>12 UNUSUAL RAW VEGAN PESTO RECIPES</b></a> e-book. </p><p style="text-align: justify;">Thai basil is rather easy to grow, so give it a try. You can also get some fresh Thai basil leaves at Asian grocers and well stocked supermarkets. <br /></p><p><b>Ingredients: </b></p><p>for the pasta <b></b></p><ul style="text-align: left;"><li>1 medium large zucchini per person</li><li>pinch Celtic sea salt <br /></li></ul>for the coconut sauce<ul style="text-align: left;"><li>1/4 cup coconut water</li><li>1/2 cup young coconut </li><li>1/4 inch chunk of fresh ginger</li><li>1 garlic clove</li><li>1/2 tsp fresh lemon grass, chopped <br /></li><li>1 small hot chili pepper, optional <br /></li><li>1 Tbsp virgin olive oil </li><li>2 Tbsp freshly pressed lime juice</li><li>pinch of Celtic sea salt to balance the taste <br /></li></ul><p>for the garnish<br /></p><ul style="text-align: left;"><li>1/2 cup of raw vegan Thai Basil Pesto, use more as needed<br /></li><li>fresh Thai basil leaves</li><li>red currants, when in season</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT5xM5--WEmNQHNwDMNGayl2wUOXeRURJNFUwOnL-jepL88EJ1to4eZsnDCk41BNNhPuWmkq-QQ9AIEkbbL6G5YapHbg8tcuV8HtWOgp9G9Sgzq96cVOSQxJDtMEKKSW2HawJNIn4POCV_MSEco0NuQvlGXke3kECbEjolEOus6JuEYO-YndG7qDwWOgF/s4032/raw%20vegan%20thai%20basil%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT5xM5--WEmNQHNwDMNGayl2wUOXeRURJNFUwOnL-jepL88EJ1to4eZsnDCk41BNNhPuWmkq-QQ9AIEkbbL6G5YapHbg8tcuV8HtWOgp9G9Sgzq96cVOSQxJDtMEKKSW2HawJNIn4POCV_MSEco0NuQvlGXke3kECbEjolEOus6JuEYO-YndG7qDwWOgF/w480-h640/raw%20vegan%20thai%20basil%20pesto.jpg" title="Passionately Raw! - Raw Vegan Thai Basil Pesto" width="480" /></a><div class="separator" style="clear: both; text-align: center;">Raw Vegan Thai Basil Pesto<br /><div><p></p><p style="text-align: justify;"><b>Method:</b></p><ul style="text-align: justify;"><li>Make zucchini "pasta" using spiralizer, mandolin or a vegetable peeler. </li><li>In a large enough bowl gently mix the spiralized zucchini with a pinch of salt. This will allow zucchini to soften a bit. <br /></li><li>Using a blender process all the listed ingredients into a creamy coconut sauce. Adjust the taste and consistency to your personal liking. <br /></li><li>Gently squeeze the excess liquid from the zucchini noodles. Add the coconut sauce and mix well. Add half of the Thai basil pesto and mix again.<br /></li><li>Portion out the noodles into individual bowls.<br /></li><li>Garnish with Thai basil pesto, fresh Thai basil leaves and red currants, if using. Enjoy in good company!</li></ul><p style="text-align: justify;"><b>Tip:</b> Instead of red currants use chopped mango. If you do not have young coconut, you can make the coconut sauce using Thai style coconut milk and some peeled and seeded zucchini. Spice it adequately with ginger, garlic and lemon grass.</p><p style="text-align: justify;">In radiant health, passionately raw - Dominique </p><p style="text-align: justify;">Dominique Allmon©2023 <br /></p></div></div></div>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-19658313930875028102023-08-01T00:28:00.003-06:002023-11-24T00:52:47.541-07:00Pickled Raw Green Blueberries or Green Blueberry Achar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTxA4vGKvABrtbhOXmKDTfwzU5j1OX5XFHz_vq_FqzHkkzlI_OzrepC6cFBQoj6YE9-HkaKVEVyVleF9fgOJHSdjXxizEv6FKENDrrfT3Pb4GuJ9fVtdhe7AL3RwRX0JDAnDbRTpTeWbwR1tzgTV7flbaWcEHrrfeYZ4vzoSCpiPFSkIJN2qKrZds2Q/s3963/green%20blueberry%20achar.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Raw Vegan Green Blueberry Achar" border="0" data-original-height="3963" data-original-width="2661" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTxA4vGKvABrtbhOXmKDTfwzU5j1OX5XFHz_vq_FqzHkkzlI_OzrepC6cFBQoj6YE9-HkaKVEVyVleF9fgOJHSdjXxizEv6FKENDrrfT3Pb4GuJ9fVtdhe7AL3RwRX0JDAnDbRTpTeWbwR1tzgTV7flbaWcEHrrfeYZ4vzoSCpiPFSkIJN2qKrZds2Q/w430-h640/green%20blueberry%20achar.jpg" title="Passionately Raw! - Pickled Raw Green Blueberries" width="430" /></a></div><p style="text-align: center;">Happy start into August! </p><p style="text-align: justify;">Visitors to this blog know by now that I love to use unusual ingredients. I love to experiment with textures and flavors. <br /></p><p style="text-align: justify;">When I first planted my blueberry bush I did not know that the first year berries would not ripen. I was puzzled. I had tons of berries but they all were green and did not want to ripen. Throwing them away was out of question. There must be a way to save the harvest somehow and still keep the things raw. An idea for a green blueberry vinegar crossed my mind.<br /></p><p style="text-align: justify;">Those who know me know that I do not like to waste food. There is always
a way to be frugal, so I started researching and found out that
the green berries could also be turned into delicious raw Indian relish. The
experiment turned out perfectly. I made an achar.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedtBzy43wNoLMeqyPi2PRVHHU4wrvu4GRBIHKf2jrgx8iCNWHKd-kbysWwjWXm6RCVYMZAyZRSexbJ8rREG9FK9WCOGwQAKINWHM1AQ9vbgHBxVOdz0fpQYc811njHRiozLa-mgkLh2oyhoVi6d4Zk9BBE8GLSDPTK6UbZkj9a2YrrGxsGwjixyhRwQ/s4032/gren%20blueberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedtBzy43wNoLMeqyPi2PRVHHU4wrvu4GRBIHKf2jrgx8iCNWHKd-kbysWwjWXm6RCVYMZAyZRSexbJ8rREG9FK9WCOGwQAKINWHM1AQ9vbgHBxVOdz0fpQYc811njHRiozLa-mgkLh2oyhoVi6d4Zk9BBE8GLSDPTK6UbZkj9a2YrrGxsGwjixyhRwQ/w480-h640/gren%20blueberries.jpg" title="Passionately Raw! - Green blueberry harvest" width="480" /></a></div><p style="text-align: left;">What is achar? </p><p style="text-align: justify;">Achar is a popular Indian condiment usually made of sliced fruit and vegetable pickled in oil with spices. It is usually consumed at dinner time to accompany rice dishes and stews. Popular types of achar are made of green mango or tamarind, depending on the region, other ingredients might be used as well. I made mine of green, unripe blueberries. <br /></p><p style="text-align: justify;">If you have some green blueberries, give it a try, but keep in mind that this recipe only works with green or mostly unripe blueberries. Ripe blueberries will not marinate well.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6H9G0NW83JXh8O--Bbxpv8oSy-xvKytiLREINsLYl4D9CYzUNiJuGS134TB45jfT4Fnm4ZzHyMGaPyIYJhUFrPjuFM8osQssbJV1URQtVevAoXkmBzo4Fb562rhm2DX36Lg-zFhtH0arlYiLtdWZojb7XffJduuN3y3Nl5STEKEw44q2h7n5AUDlvQ/s4032/spicing%20green%20blueberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Making Green Blueberry Achar" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6H9G0NW83JXh8O--Bbxpv8oSy-xvKytiLREINsLYl4D9CYzUNiJuGS134TB45jfT4Fnm4ZzHyMGaPyIYJhUFrPjuFM8osQssbJV1URQtVevAoXkmBzo4Fb562rhm2DX36Lg-zFhtH0arlYiLtdWZojb7XffJduuN3y3Nl5STEKEw44q2h7n5AUDlvQ/w480-h640/spicing%20green%20blueberries.jpg" title="Passionately Raw! - Pickled Raw Green Blueberries" width="480" /></a></div><p></p><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>1 cup green, unripe blueberries</li><li>1 1/2 Tbsp Celtic sea salt</li><li>1 tsp turmeric powder <br /></li><li>1/2 tsp cayenne pepper <br /></li><li>1/8 tsp Asafoetida</li><li>1 Tbsp raw apple cider vinegar</li><li>1 tsp mild virgin olive oil</li><li>1 tsp cold pressed sesame seed oil <br /></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDps8EjeojzNS5fDOwiymprwycHUETxejWs3Ck2f0iW7evEwxe_kyVuwk49Pev346hkJA0vgAWH3bnaCoASDandviwqDz3PxnIouxFK42psurJHF8SHYPRf2AlU6zJFPkoJnc2KHtLrj0OR3RSn8qwvNgLvFUsa0aa1s-tco9IiHaL8BIPKfHeHQSlQ/s4032/marinating%20green%20blueberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make green blueberry achar?" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDps8EjeojzNS5fDOwiymprwycHUETxejWs3Ck2f0iW7evEwxe_kyVuwk49Pev346hkJA0vgAWH3bnaCoASDandviwqDz3PxnIouxFK42psurJHF8SHYPRf2AlU6zJFPkoJnc2KHtLrj0OR3RSn8qwvNgLvFUsa0aa1s-tco9IiHaL8BIPKfHeHQSlQ/w480-h640/marinating%20green%20blueberries.jpg" title="Passionately Raw! - Pickled Raw Green Blueberries or Green Blueberry Achar" width="480" /></a></div><p></p><p><b>Method:</b></p><ul style="text-align: left;"><li>Sterilize a jar big enough to hold all the berries. Allow it to cool off.</li><li style="text-align: justify;">Wash berries and remove any dirt, woody parts and leaves. </li><li style="text-align: justify;">In a bowl mix the spices. Toss in the berries and mix well making sure that all berries are well covered with the spice mix. </li><li style="text-align: justify;">Transfer berries to prepared jar. Close the jar and place it in the fridge. Store the jar in the fridge for the next three to four days. Once a day take the jar out of the fridge and give it a shake to mix the ingredients. Do not open the jar as this would stop the fermenting process.</li><li style="text-align: justify;">Your achar is ready after three to four days. Remember to stir it well before serving. Use it as a condiment with Indian or Indian-inspired raw or cooked vegan dishes, with salads, sandwiches or as a topping for raw soups. As always, enjoy in good company!</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbH5hzdmcI29P0O3eixN_wKAH9rTqhULkPtGBcw6fuwJvw0ccpgnuoqflMiPW-2YxTsbSv3i9cHH3oZYWBhLmwiRQK3mBqgjtAMJk_5gCUzIbWgy0Lnpe3ThVY5aCLlRoPDSb5lVzwtpjo09a8O7hQ2rb9X03PlaqC0Y_qeVSgwzhM7cpDlANk-EUXMg/s3663/pickled%20green%20blueberries-achar.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3663" data-original-width="2931" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbH5hzdmcI29P0O3eixN_wKAH9rTqhULkPtGBcw6fuwJvw0ccpgnuoqflMiPW-2YxTsbSv3i9cHH3oZYWBhLmwiRQK3mBqgjtAMJk_5gCUzIbWgy0Lnpe3ThVY5aCLlRoPDSb5lVzwtpjo09a8O7hQ2rb9X03PlaqC0Y_qeVSgwzhM7cpDlANk-EUXMg/w512-h640/pickled%20green%20blueberries-achar.JPG" title="Passionately Raw! - Pickled Raw Green Blueberries or Green Blueberry Achar" width="512" /></a></div><p></p><p style="text-align: justify;">What is Asafoetida? It's a powdered or granulated sap or resin obtained from the roots of plants from the celery family, used to naturally enhance the taste of food in Indian cooking, where it is known as hing. Sulfur compounds are responsible for the Asafoetida's strong, pungent odor. In Ayurveda the resin is used to mediate digestive problems. It is believed that it activates the digestive enzymes and increases the production of bile. </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1xa7ZTb7qBAPLcGHxonPxWd7tda2n5wWrJ-i1E11FRek1iR-dEpV5essCWNoUdjb7KRlmuVhYT6hPA5AgC832SR-2-BQtqlN-PMpBFW_tscjX2sVTAc4rM2msWpOD5KQJd1giejnRpo_jigZZvN8EPDupvtjxmN_g_RsQIOD170mi5nDiu0kVyvJ5RQy/s4032/growing%20blueberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1xa7ZTb7qBAPLcGHxonPxWd7tda2n5wWrJ-i1E11FRek1iR-dEpV5essCWNoUdjb7KRlmuVhYT6hPA5AgC832SR-2-BQtqlN-PMpBFW_tscjX2sVTAc4rM2msWpOD5KQJd1giejnRpo_jigZZvN8EPDupvtjxmN_g_RsQIOD170mi5nDiu0kVyvJ5RQy/w480-h640/growing%20blueberries.jpg" title="Passionately Raw! - Green blueberries" width="480" /></a></div><p></p><p style="text-align: justify;">My green blueberry achar turned out perfectly. I am going to use it as a condiment to accompany my raw, vegan biryani. Recipe will follow. <br /></p><p>In radiant health, passionately raw -Dominique</p><p>Dominique Allmon©2023</p><p style="text-align: justify;">*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.<br /></p><p></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-23794740003490643772023-07-23T05:18:00.011-06:002023-11-24T00:53:05.979-07:00Blue Lagoon Smoothie Bowl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0IDEFzjDGKKBoBbnaFxwoaHMhWQPe8hsY1uiNzMpPJ7wvAs7Cz_09lDQ-sPAyngNATmJYUyQLEPdyZszsgdqcfIGUxjOJLSOH7_uVKRFWv_KIc1iRgIMJysWKg_oOyCmvWYr08Yx2Eb-OjDo-Hrz30PwRI5VmY-QcrJoqu_Zwtql5K2JTJOah-UE-Sl_/s4032/Passionately%20Raw!%20blue%20lagoon%20smoothie%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0IDEFzjDGKKBoBbnaFxwoaHMhWQPe8hsY1uiNzMpPJ7wvAs7Cz_09lDQ-sPAyngNATmJYUyQLEPdyZszsgdqcfIGUxjOJLSOH7_uVKRFWv_KIc1iRgIMJysWKg_oOyCmvWYr08Yx2Eb-OjDo-Hrz30PwRI5VmY-QcrJoqu_Zwtql5K2JTJOah-UE-Sl_/w480-h640/Passionately%20Raw!%20blue%20lagoon%20smoothie%20bowl.jpg" title="Passionately Raw! - Blue Lagoon Smoothie Bowl" width="480" /></a></div><br /><p></p><p style="text-align: justify;">What could be better than a delicious smoothie bowl to start the day? Many things, you might argue, but for me, when I have time, a smoothie bowl is a pure delight. It doesn't take much longer to make a smoothie bow than it does to make a smoothie, but you need a powerful blender.</p><p style="text-align: justify;">Ingredients used in this recipe make one smoothie bowl. To make more, simply multiply the amounts and adjust thickness as needed. I used freshly made almond milk. My frozen bananas were sweet enough so I did not use any sweetener. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iRCrssv71bNXZ61Ya9F5U97TFi5ymziN461Ps0Bm_aMTJt-p7hGBVLJ2_ggoYVsYGqb0MzBhvdjNCXBRszngPbAYJfko2YLBgxQq2HtjLwPrJ56ow1P8Nv16kbcJLjRXV-NYm85vT2QiufB4ARk4uYQDgxzjBJ57mouI0r7w-uBoCZJqCm85BtHDIjF3/s4032/blue%20lagoon%20smoothie%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iRCrssv71bNXZ61Ya9F5U97TFi5ymziN461Ps0Bm_aMTJt-p7hGBVLJ2_ggoYVsYGqb0MzBhvdjNCXBRszngPbAYJfko2YLBgxQq2HtjLwPrJ56ow1P8Nv16kbcJLjRXV-NYm85vT2QiufB4ARk4uYQDgxzjBJ57mouI0r7w-uBoCZJqCm85BtHDIjF3/w480-h640/blue%20lagoon%20smoothie%20bowl.jpg" title="Passionately Raw! - Blue Lagoon Smoothie Bowl" width="480" /></a></div><br /><p style="text-align: justify;"><b>Ingredients: </b></p><ul style="text-align: left;"><li style="text-align: justify;">1/2 cup freshly made almond milk, add more as needed but not too much<br /></li><li style="text-align: justify;">3 frozen bananas</li><li style="text-align: justify;">1 large avocado</li><li style="text-align: justify;">1 Tbsp blue spirulina</li><li style="text-align: justify;">freshly pressed juice of 1/2 lime</li><li style="text-align: justify;">tiny pinch Celtic sea salt, optional <br /></li></ul><p style="text-align: justify;"> for the garnish</p><ul style="text-align: left;"><li style="text-align: justify;">sliced kiwifruit<br /></li><li style="text-align: justify;">coconut flakes</li><li style="text-align: justify;">blueberries</li><li style="text-align: justify;">edible flowers</li></ul><p style="text-align: justify;"><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Using a power blender whiz all ingredients into a thick smoothie.</li><li style="text-align: justify;">Transfer the blended blue mass onto a bowl and smooth the surface.</li><li style="text-align: justify;">Garnish with sliced kiwifruit, coconut flakes, blueberries and petals. Serve right away and enjoy in good company!</li></ul><p style="text-align: justify;"><b>Tip</b>: Use coconut water and Thai style coconut milk instead of almond milk, and your choice of fruits and seeds to make a variation of this recipe, but do not skip the blue spirulina if you want the smoothie to be blue. <br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;"></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtBzSKZS2J8l-Nxd-x3ATYvRdlXZdnUeJSwgglnqFsMPD6znhCYfgKc7tE2jORK-ad9AouGaztul-ZbGB56ru2R8NAkvlv6Mg6-N2NBYqKO_WV5NxrNIsy83s3DC5550EC6nvDUWQ9LH_46JR8IvnBQJhxmC5w5Jz8heroD8F8S1rUpOs2Dtdd0874KIP/s2296/blue%20lagoon%20smoothie%20by%20Passionately%20Raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2296" data-original-width="1696" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtBzSKZS2J8l-Nxd-x3ATYvRdlXZdnUeJSwgglnqFsMPD6znhCYfgKc7tE2jORK-ad9AouGaztul-ZbGB56ru2R8NAkvlv6Mg6-N2NBYqKO_WV5NxrNIsy83s3DC5550EC6nvDUWQ9LH_46JR8IvnBQJhxmC5w5Jz8heroD8F8S1rUpOs2Dtdd0874KIP/w472-h640/blue%20lagoon%20smoothie%20by%20Passionately%20Raw.jpg" title="Passionately Raw! - Blue Lagoon Smoothie Bowl" width="472" /></a></div><br /><p style="text-align: justify;">Dominique Allmon©2023<br /></p><p style="text-align: justify;"><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-57115254646524245592023-07-17T03:42:00.005-06:002023-12-14T09:31:23.746-07:00Raw Celery Leaf Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjc__Syx453GUIE02-GzHBxtOgTFjB_xdk4KNNHKK3w31jAQBQ5f5DqhmsI1PgIKcV2Fo8k2BCErpLSLtquOkOoHU7d9nR67opwLGFX9EU2Bm6XCT06yQqQoCULoZ9p41GvseP8cC3UbNuKmQNzfadmQLuLmqZkKngJKCAlh6sskvOUTA6VrT-MVVtA/s4008/celery%20leaf%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4008" data-original-width="2900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjc__Syx453GUIE02-GzHBxtOgTFjB_xdk4KNNHKK3w31jAQBQ5f5DqhmsI1PgIKcV2Fo8k2BCErpLSLtquOkOoHU7d9nR67opwLGFX9EU2Bm6XCT06yQqQoCULoZ9p41GvseP8cC3UbNuKmQNzfadmQLuLmqZkKngJKCAlh6sskvOUTA6VrT-MVVtA/w464-h640/celery%20leaf%20pesto.jpg" title="Passionately Raw! - Raw Vegan Celery Leaf Pesto" width="464" /></a></div><p></p><p style="text-align: justify;">For this simple recipe I used leaves from an re-grown organic stalk celery (<i>Apium</i> <i>graveolens</i> var. <i>dulce</i>) but you can also use the cutting celery (<i>Apium graveolens</i> var. <i>secalinum)</i>. </p><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>1 cup celery leaves </li><li>3-5 Brazil nuts, soaked overnight and dehydrated<br /></li><li>1 clove garlic</li><li>freshly pressed juice of 1/2 lemon </li><li>lemon zest of 1/2 organic lemon<br /></li><li>1/3 cup virgin olive oil</li><li>pinch Celtic sea salt to taste <br /></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmfMGW5fdVAquj-zcQ6jr9DtltKLesIsqaPIToS6cBqQ844iaMCHE6mMNPZqDG13NGi9c438AFOVNLsVxtNrgysybQ6J76M2CZajhx0N31TF2R-uadC1shKGVDjO5n4m7liaNCQfwOnYkQHbHr5IY7vDJsTmAJru-XVQ5eIN77XaO3Y-4wyER0oiOQQ/s3931/regrown%20organic%20celery%20leaves.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3931" data-original-width="2948" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmfMGW5fdVAquj-zcQ6jr9DtltKLesIsqaPIToS6cBqQ844iaMCHE6mMNPZqDG13NGi9c438AFOVNLsVxtNrgysybQ6J76M2CZajhx0N31TF2R-uadC1shKGVDjO5n4m7liaNCQfwOnYkQHbHr5IY7vDJsTmAJru-XVQ5eIN77XaO3Y-4wyER0oiOQQ/w480-h640/regrown%20organic%20celery%20leaves.jpg" title="Passionately Raw! - Regrown Celery Leaves for the Raw Vegan Celery Leaf Pesto" width="480" /></a></div><p></p><p><b>Method:</b></p><ul style="text-align: justify;"><li>Using S blade of your food processor roughly chop the Brazil nuts. </li><li>Add celery leaves, garlic and lemon juice to the food processor and pulse blend until you receive a thick paste. </li><li>Add lemon zest and olive oil and whiz for a few seconds. Taste and add salt as needed. Enjoy in good company on spiralized vegetables, as a base for a salad dressing, or as a dip.</li></ul><p>In radiant health, passionately raw - Dominique</p><p>Dominique Allmon@2023<br /></p><p><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-60085708170143328342023-07-11T02:32:00.006-06:002023-11-24T13:43:40.175-07:00Golden Flax Vegetable Juice Pulp Sun Dried Raw Crackers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxan4xbl6ausWs4zzmnlPoQMMbOmArvGTgdGLzQ2Qgw_hT-uIP7mJdTe1NXGTmbSqn0bn4EFk6lsNuToJKCqkyI3LirCMYP8W1N1jXJ3kQn2GjCZfhxRutlXLWJQNYNvCiiYz9QRwod6iyo40erBXJx6RVbiGE6urWP6uITWbNcZNrkBfTVWDWgk70RNqx/s4032/Golden%20Flax%20Vegetable%20Juice%20Pulp%20Sun%20Dried%20Raw%20Crackers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxan4xbl6ausWs4zzmnlPoQMMbOmArvGTgdGLzQ2Qgw_hT-uIP7mJdTe1NXGTmbSqn0bn4EFk6lsNuToJKCqkyI3LirCMYP8W1N1jXJ3kQn2GjCZfhxRutlXLWJQNYNvCiiYz9QRwod6iyo40erBXJx6RVbiGE6urWP6uITWbNcZNrkBfTVWDWgk70RNqx/w480-h640/Golden%20Flax%20Vegetable%20Juice%20Pulp%20Sun%20Dried%20Raw%20Crackers.jpg" title="Passionately Raw! - Golden Flax Vegetable Juice Pulp Sun Dried Raw Crackers" width="480" /></a></div><br /><p></p><p style="text-align: justify;">Happy International Raw Food Day! Take advantage of the wonderfully hot summer weather and dehydrate your food in the sun instead of using dehydrator. <br /></p><p style="text-align: justify;">For this grain free recipe I used juice pulp from my <a href="https://passionaltelyraw.blogspot.com/2023/05/better-than-v8-spicy-vegetable-juice-by.html" target="_blank"><b>Better Than V8 Spicy Vegetable Juice</b></a> but you can use any juice pulp. Simply adjust spiciness to your own liking. </p><p style="text-align: justify;">Depending on the type of the juicer you are using, you will end up with a more or less moist juice pulp. This is something you must keep in mind while following this recipe. Use it rather as a guideline and not a rigid recipe. Adjust the ingredient amounts as needed. You may need to add more liquid if your juice pulp is very dry, or use more seeds and almonds if it is very moist. Instead of whole almonds you can also use almond pulp left from your freshly made almond milk, or any kind of nuts or no nuts at all. </p><p style="text-align: justify;">Using this recipe I made two different types of crackers. One with sun dried tomatoes, the other with turmeric and more chia seeds. Both turned out perfectly, but the ones with sun dried tomatoes took a little longer to dehydrate. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvL1ffuPb4SLQHN-SCwpRaEt-B2ww_7EzFFTM3qlbUmo3zL5N5F8BV-76_dhzzHoq86gOE5CRS8IvWJ20w6z3fwX7MlD8V0ahHLbk5SHCT0-dZEgSCPq36CCialYlk8nbNdNx2ioWZwXvu3PwxDAd4dKI2bsZyukWz7QSJZ92R0wdNTQoYDU9kkCdl-FgC/s4032/Passsionately%20Raw!%20Golden%20Flax%20Vegetable%20Juice%20Pulp%20Sun%20Dried%20Raw%20Crackers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvL1ffuPb4SLQHN-SCwpRaEt-B2ww_7EzFFTM3qlbUmo3zL5N5F8BV-76_dhzzHoq86gOE5CRS8IvWJ20w6z3fwX7MlD8V0ahHLbk5SHCT0-dZEgSCPq36CCialYlk8nbNdNx2ioWZwXvu3PwxDAd4dKI2bsZyukWz7QSJZ92R0wdNTQoYDU9kkCdl-FgC/w480-h640/Passsionately%20Raw!%20Golden%20Flax%20Vegetable%20Juice%20Pulp%20Sun%20Dried%20Raw%20Crackers.jpg" title="Passionately Raw! - Golden Flax Vegetable Juice Pulp Sun Dried Raw Crackers" width="480" /></a></div><br /><p style="text-align: justify;"><b>Ingredients:</b></p><ul style="text-align: left;"><li style="text-align: justify;">2 cups mixed vegetables juice pulp</li><li style="text-align: justify;">1/2 cup sun dried tomatoes, reconstituted </li><li style="text-align: justify;">1 cup golden flax seeds</li><li style="text-align: justify;">1/2 cup almonds soaked in water overnight <br /></li><li style="text-align: justify;">2 Tbsp apple cider vinegar</li><li style="text-align: justify;">1 Tbsp virgin olive oil </li><li style="text-align: justify;">freshly pressed juice of 1/2 lemon, add more as needed<br /></li><li style="text-align: justify;">1 Tbsp unrefined Celtic sea salt</li><li style="text-align: justify;">1 tsp freshly ground black pepper</li><li style="text-align: justify;">1 Tbsp mixed dried herbs: basil, thyme, oregano, rosemary</li><li style="text-align: justify;">1/2 Tbsp dried edible flowers, I used freshly ground petals of cornflower and calendula </li><li style="text-align: justify;">1 Tbsp turmeric powder</li><li style="text-align: justify;">1 tsp garlic powder</li><li style="text-align: justify;">1 tsp onion powder <br /></li><li style="text-align: justify;">1/2 tsp chili flakes</li><li style="text-align: justify;">1/2 cup mixed seeds: chia seeds, sunflower seeds, pumpkin seeds, optional <br /></li></ul><p style="text-align: justify;"><b> </b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM-pkai6Yb8ODlhxWkfQdaAXN23y180385CVNbXoQy9TA8OVe-fixkskaT9DZgfiYlNq2ra0XvOvpZCXJAuM509phNnRsmF5gXFaZ-XwrBLdJ2e2NT1CJzaCNKaCbwA26fD086bRLS8rbymb2UQ6EGbWSYVjyDnU0OmWs6DSGd44f_TraGR_nSIkEoM90/s4032/juice%20pulp.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM-pkai6Yb8ODlhxWkfQdaAXN23y180385CVNbXoQy9TA8OVe-fixkskaT9DZgfiYlNq2ra0XvOvpZCXJAuM509phNnRsmF5gXFaZ-XwrBLdJ2e2NT1CJzaCNKaCbwA26fD086bRLS8rbymb2UQ6EGbWSYVjyDnU0OmWs6DSGd44f_TraGR_nSIkEoM90/w480-h640/juice%20pulp.jpg" title="Passionately Raw! - Juice pulp for Golden Flax Vegetable Juice Pulp Sun Dried Raw Crackers" width="480" /></a></b></div><b><br /></b><p></p><p style="text-align: justify;"><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Soak the golden flax seeds in 1 1/2 cups of purified water. Allow to soak for at least one hour or until a jelly is formed. </li><li style="text-align: justify;">Chop almonds in the food processor. Add the juice pulp and blend to combine. Add sun dried tomatoes and blend again. Add the flax seeds with water and blend again.</li><li style="text-align: justify;">Add all the remaining ingredients and blend until all ingredients are well combined. Adjust the taste to your personal liking. Add mixed seeds, if using. Check the consistency. The dough should be soft but not too watery. </li><li style="text-align: justify;">To make the crackers you can use a dehydrator rack (with a nonstick dehydrator foil) or a baking sheet and a sheet of parchment. I dehydrated my crackers in the hot sun on a hot day. You can use dehydrator or even an oven. Just make sure that the temperature does not exceed 108°F or 42°C. Using a spatula, spread the dough evenly on your rack. Score the surface to make crackers of your preferred size. This will make it easier for you to break the crackers apart and to turn them during the dehydration process. If you are dehydrating in the sun you need to cover the racks with cheesecloth to keep the insects away.<br /></li><li style="text-align: justify;">Dehydrate for 6-8 hours and turn the crackers upside down. Dehydrate until completely dry. This might take another 6-8 hours, or even longer. <br /></li><li style="text-align: justify;">Store crackers in a airtight container. Enjoy in good company with mashed avocado, homemade raw vegan bread spread, or with a selection of raw cheeses. </li></ul><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon©2023</p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-84538262354411374732023-07-01T03:58:00.001-06:002023-12-14T09:31:40.456-07:00Raw Matcha And Mint Ice Cream Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNVgmY5QAfPkUANPk-V8N5GAVLCk1QymAxZsfRDJt7gnCSnSAOqaEMeU4hv72vSQ22aUQEmX0dFbdkEiuL4csT3lvq4hH6u_TXI3jMmw66mZ_nD5TcGPfT-QNGtaX81LYEKCGYZ2jH-xO4Q39MRpmiMqUNPFCIs9c4hnhUOW-lXZFWkv3CiiGF075S4kZ/s1716/matcha%20mint%20nice%20cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1716" data-original-width="1287" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNVgmY5QAfPkUANPk-V8N5GAVLCk1QymAxZsfRDJt7gnCSnSAOqaEMeU4hv72vSQ22aUQEmX0dFbdkEiuL4csT3lvq4hH6u_TXI3jMmw66mZ_nD5TcGPfT-QNGtaX81LYEKCGYZ2jH-xO4Q39MRpmiMqUNPFCIs9c4hnhUOW-lXZFWkv3CiiGF075S4kZ/w480-h640/matcha%20mint%20nice%20cream.jpg" title="Passionately Raw! - Raw Vegan Matcha And Mint Ice Cream Recipe" width="480" /></a></div><br /><p></p><p style="text-align: justify;">July already! Tempus fugit... Let's start with something tasty and easy to make. How about ice cream?</p><p style="text-align: justify;">You do not have to use an ice cream maker. A good blender will work quite well. I made this delicious treat using Kuvings sorbet attachment to my juicer. Champion juicer has an ice cream attachment as well. Just use frozen ingredients and try not to warm them up during the blending process. <br /></p><p style="text-align: justify;">The listed ingredients make two reasonable portions. Multiply the ingredients to make more. </p><p style="text-align: center;"><b>~ Raw Vegan Matcha & Mint Ice Cream ~</b><br /></p><p style="text-align: justify;"><b>Ingredients:</b></p><ul><li style="text-align: justify;">2 frozen avocados</li><li style="text-align: justify;">1 very ripe frozen banana</li><li style="text-align: justify;">1 Tbsp matcha powder</li><li style="text-align: justify;">1 tsp ashitaba powder, optional<br /></li><li style="text-align: justify;">2 tsp organic mint extract or a few drops of food grade essential mint oil<br /></li><li style="text-align: justify;">a few drops of liquid stevia, optional <br /></li><li style="text-align: justify;">tiny pinch Celtic sea salt, to balance flavors </li><li style="text-align: justify;">fresh mint leaves and edible flowers, for garnish </li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU1xV3EvBd4HhYHsVk66t6VAc-FN8UcnFydwSdhfpIgVuZIm8RDji0ku4MXYWxRjLVFeXuVxjNIWX1YJFYpdDzl_WTiMDs1EI4gVt7PzIKweBGta20QyA8_dACjqe0cyYgXpz6O6ff_HQzdN2Rb66w9ISlUN4DkeAAJ4jRoGpcvaBjrpQWAUYCOgcZDr7/s3642/raw%20vegan%20matcha%20mint%20ice%20cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3642" data-original-width="2732" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU1xV3EvBd4HhYHsVk66t6VAc-FN8UcnFydwSdhfpIgVuZIm8RDji0ku4MXYWxRjLVFeXuVxjNIWX1YJFYpdDzl_WTiMDs1EI4gVt7PzIKweBGta20QyA8_dACjqe0cyYgXpz6O6ff_HQzdN2Rb66w9ISlUN4DkeAAJ4jRoGpcvaBjrpQWAUYCOgcZDr7/w480-h640/raw%20vegan%20matcha%20mint%20ice%20cream.jpg" title="Passionately Raw! - Raw Vegan Matcha And Mint Ice Cream Recipe" width="480" /></a></div><p></p><p><b>Method: </b></p><ul style="text-align: left;"><li style="text-align: justify;">Process frozen avocados and frozen banana into a smooth mass. </li><li style="text-align: justify;">Add matcha, ashitaba, if using, and all the other ingredients, and mix well. Adjust the taste to your personal liking. Use more mint extract or more mint essential oil for a more intense flavor. You can use them both together to enhance the taste.<br /></li><li style="text-align: justify;">You can serve the ice cream right away or transfer the semi-frozen green mass into a glass container and freeze it in your freezer for later use. Just remember to take the ice cream out of freezer 10-15 minutes before serving. </li><li style="text-align: justify;">To serve, use ice cream serving spoon. Garnish with fresh mint leaves and edible flowers. Enjoy in good company!</li></ul><p style="text-align: justify;"><b>Tip:</b> To freeze avocados, cut each in half. Scoop out the flesh. Chop it up and place it in a zip lock bag or a glass container. Ripe avocados spoil very fast so freezing them is a great way of saving money. You will never have to toss a spoiled avocado again. Use the frozen avocados to make smoothies, raw cakes or ice cream.<br /></p><p>In radiant health, passionately raw - Dominique</p><p>Dominique Allmon©2023 <br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.comtag:blogger.com,1999:blog-7235535890654612185.post-81602696612067862512023-06-24T05:54:00.020-06:002023-12-14T09:31:54.733-07:00Zucchini Ribbons with Fragrant Raw Green Shiso Pesto <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD38TrQxM9Me64GkgVZHmoZBdjBL8XeQVNkbGwJ3tSeGpPhXlQeyVOdANfepcMJsTgNB0NtYcESy5UN06wjyO2NcUqeA6UfRwfHiD9K5xlNGurO84SAxmAJ9Ue7S1GW2UwkoNwgRtsC6gCkUgc9e_sEW0xCQ8A0sp4HqeZLxgBLR10CtahBvG4i0HjcM0j/s4032/zucchini%20ribbons%20with%20fragrant%20raw%20vegan%20shiso%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD38TrQxM9Me64GkgVZHmoZBdjBL8XeQVNkbGwJ3tSeGpPhXlQeyVOdANfepcMJsTgNB0NtYcESy5UN06wjyO2NcUqeA6UfRwfHiD9K5xlNGurO84SAxmAJ9Ue7S1GW2UwkoNwgRtsC6gCkUgc9e_sEW0xCQ8A0sp4HqeZLxgBLR10CtahBvG4i0HjcM0j/w480-h640/zucchini%20ribbons%20with%20fragrant%20raw%20vegan%20shiso%20pesto.jpg" title="Passionately Raw! - Zucchini Ribbons with Fragrant Raw Vegan Green Shiso Pesto" width="480" /></a></div><br /><p></p><p style="text-align: justify;">
Another pesto recipe! Yes. And there will be more since I am growing a variety of fresh herbs. This one is a variation of a <a href="https://passionaltelyraw.blogspot.com/2016/03/delicious-shiso-and-pistachio-pesto.html" target="_blank">shiso pesto</a> I made some time ago. It is made of freshly harvested shiso (perilla) leaves. The green shiso (Aojiso) is fairly easy to grow. I started mine after the last frost and have big, bushy plants by now. </p><p style="text-align: justify;">There is no substitute for this unique herb. No worries if you cannot grow your own. Shiso leaves are available at Japanese grocers. You might even be able to order them online. <br /></p><p style="text-align: justify;">Green shiso is incredibly fragrant and has a unique fragrance and a very delicate, slightly minty taste. It is rich in vitamins including vitamin C and vitamin K; and minerals such as calcium and iron. Shiso has some antimicrobial properties thanks to natural compounds called phytoncides. In Japan, green shiso leaves have been used for centuries to slow the spoilage of raw fish and seafood.
<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QJHy2EGtHs18EUEqVYJ6lK_PurHRT1QUlfqrHuCxakvq-A2BFSi8NPiav1YIHZJROCsbnCuVEA8flcurLjx24o_P9MOiSh6NW_5TthYDe76AqzaivkM4jc5YcLasNdWNh2d0oATnknvt7prBu-S_ndq_LvVdWNdiOMWw3o56oDZPG_Jn8ZFXDjzeNvpO/s3817/freshly%20harvested%20shiso%20leaves.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Aojiso" border="0" data-original-height="3817" data-original-width="2719" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QJHy2EGtHs18EUEqVYJ6lK_PurHRT1QUlfqrHuCxakvq-A2BFSi8NPiav1YIHZJROCsbnCuVEA8flcurLjx24o_P9MOiSh6NW_5TthYDe76AqzaivkM4jc5YcLasNdWNh2d0oATnknvt7prBu-S_ndq_LvVdWNdiOMWw3o56oDZPG_Jn8ZFXDjzeNvpO/w456-h640/freshly%20harvested%20shiso%20leaves.jpg" title="Passionately Raw! - Freshly harvested green shiso leaves" width="456" /></a></div><br /><p></p><p><b>Ingredients:</b> </p><p>for the pesto <br /></p><ul style="text-align: left;"><li>1 cup green shiso leaves, packed</li><li>1/4 cup raw pistachio nuts</li><li>1 small garlic clove </li><li>1/4 cup virgin olive oil, use more or less as needed</li><li>freshly pressed juice of 1 lime</li><li>pinch Celtic sea salt, to balance the flavors<br /></li><li>freshly ground black pepper or Japanese green pepper (Sansho), to taste </li></ul><p>for the "pasta"</p><ul style="text-align: left;"><li>1 medium large zucchini, per person</li><li>freshly pressed juice of 1/2 lime</li><li>pinch Celtic sea salt</li></ul><p>for the garnish</p><ul style="text-align: left;"><li>sliced limes</li><li>fresh shiso leaves</li><li>shiso chiffonade </li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQioafkWIqnNRskvKCKl1RQ_e7JPWoGSVuQRtkQ7Q1jl3eF6oXkcXosW0mZoXBj_MEWffPam6FxTZohYtXKj369TqI1IIP3eWZWX3roFh_Qo-SSc6RdX3wIBbNmPYKG1jOmKVJwwJZRIT8NF_9ZWTkANaB4oPeiqOtOHuGOiIbS5iNtP2DzgdS-b0V3gTi/s4032/making%20shiso%20pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQioafkWIqnNRskvKCKl1RQ_e7JPWoGSVuQRtkQ7Q1jl3eF6oXkcXosW0mZoXBj_MEWffPam6FxTZohYtXKj369TqI1IIP3eWZWX3roFh_Qo-SSc6RdX3wIBbNmPYKG1jOmKVJwwJZRIT8NF_9ZWTkANaB4oPeiqOtOHuGOiIbS5iNtP2DzgdS-b0V3gTi/w480-h640/making%20shiso%20pesto.jpg" title="Passionately Raw! - Making Fragrant Raw Vegan Green Shiso Pesto" width="480" /></a></div><p></p><p style="text-align: left;"><b>Method:</b></p><ul style="text-align: left;"><li style="text-align: justify;">Start with zucchini ribbons. Make ribbons using a mandolin or a vegetable peeler. </li><li style="text-align: justify;">In a large bowl gently toss the zucchini ribbons with lime juice and salt. This will allow the zucchini to soften a bit. Set aside while you are making the pesto.</li><li style="text-align: justify;">In a food processor, pulse blend the pesto ingredients into a slightly chunky pesto starting with the dry ingredients first, then adding the liquids, and salt and pepper at the end. You can make it either more or less chunky and compact, if you prefer. Just adjust the amount of olive oil you are using. Adjust the taste to your personal liking. I used just a touch of the Japanese pepper and a tiny bit of the freshly ground black pepper. <br /></li><li style="text-align: justify;">Add half of the pesto to the bowl with zucchini ribbons and mix gently. </li><li style="text-align: justify;">Portion out the zucchini ribbons. Top up each portion with a dollop of pesto. Garnish with paper thin lime slices, fresh shiso leaves, and shiso chiffonade. Enjoy in good company!</li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCar0fpqjuYKKItrGrg2Lx4vLPuX4kBRQaQhuADZntmKS1XFYP2UuFhz1lAYvUSeuVbFMYeXknzaPZqELRrmSicUM9XPEQDDK61C3GEg_XZ0ZFq0e7rPHdYKyYYHRtpSnIgoyzSm0cs2Y3CJ2kfjXogbYmdlWfcrc7Xv1ujloT_Mm6hTxcKgfS01H9SCZ/s3590/Passionately%20Raw!%20Zucchini%20Ribbons%20with%20Fragrant%20Raw%20Vegan%20Green%20Shiso%20Pesto%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3590" data-original-width="2840" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCar0fpqjuYKKItrGrg2Lx4vLPuX4kBRQaQhuADZntmKS1XFYP2UuFhz1lAYvUSeuVbFMYeXknzaPZqELRrmSicUM9XPEQDDK61C3GEg_XZ0ZFq0e7rPHdYKyYYHRtpSnIgoyzSm0cs2Y3CJ2kfjXogbYmdlWfcrc7Xv1ujloT_Mm6hTxcKgfS01H9SCZ/w506-h640/Passionately%20Raw!%20Zucchini%20Ribbons%20with%20Fragrant%20Raw%20Vegan%20Green%20Shiso%20Pesto%20.jpg" title="Passionately Raw! - Zucchini Ribbons with Fragrant Raw Vegan Green Shiso Pesto" width="506" /></a></div><br /><p></p><p style="text-align: justify;"><b>Tip:</b> To make the shiso chiffonade stack four of five shiso leaves together, roll them tightly. Using a very sharp knife cut the roll into very thin slices. Use mandolin or a very sharp knife to make paper thin lime slices. They make a very nice garnish for all kinds of dishes and desserts. <br /></p><p style="text-align: justify;">In radiant health, passionately raw - Dominique</p><p style="text-align: justify;">Dominique Allmon© 2023<br /></p><p><br /></p><p></p>Dominique Tenghttp://www.blogger.com/profile/09410490307781341084noreply@blogger.com