Passionately Raw!

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A Happy Meal - Raw Sweet Potato and Beet Noodles with Mint Pistachio Pesto

on August 18, 2013

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Welcome to Passionately Raw! Thank you for visiting my Passionately Raw! I am absolutely thrilled that you found your way here and hope you are having fun exploring my favorite raw food recipes.

I hope that my blog is an inspiration for you to join the raw food movement.

In radiant health,
passionately raw - Dominique

May your day be filled with peace, nobility and joy!

The discovery of a new dish does more for the happiness of the human race than the discovery of a star. - Jean Anthelme Brillat-Savarin

Red Dragon Fruit Chips

Red dragon fruit (Hylocereus undatus), also known as pitaya (pitahaya) is an incredibly delicious tropical fruit. I find it to be more aromatic and slightly sweeter than the white flesh variety. Dragon fruit is rich in: vitamin C B vitamins, especially B1 minerals, especially calcium, iron and phosphorus fiber polyunsaturated fatty acids, especially Omega-3 and Omega-6 present in seeds lycopene anthocyanins. Ingredients: 2 ripe dragon fruits Method: Wash and peel the dragon fruit. Note: the skin is rather thick and leathery. You will have to use sharp pairing knife. Cut off the top to expose the fruit flesh just a bit. Once you see the flesh you can easily peel the skin off as if you peeled an orange. Cut the dragon fruit into slices that are about 1/4 inch thick. Place the fruit slices on the dehydrator trays and dehydrate for about 12 hours at 112-115°F. You may need to dehydrate for a bit longer if the chips are not fr...

Beet, Pomegranate And Cranberry Juice

Right before Christmas I'd like to share with you a gift from nature: purple superfood juice that is loaded with vitamins, antioxidants, and other phytonutrients that are incredibly beneficial to health. All three ingredients are in season now so you will have no difficulty obtaining them in your local grocery store. Remember to buy organic ingredients whenever you can. Ingredients: 3 large beets (thoroughly washed, leave the peel on if your beets are organic) arils of 2 pomegranates 2 cups fresh, raw cranberries Method: Pass all the ingredients through the juicer. Pour the juice into nice glasses and indulge in good company! How to De-seed Pomegranate: Wash the pomegranates. There are a few ways to de-seed a pomegranate. I use the water method because it is not only the cleanest one, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into qua...

Two Raw Orange Marmalade Recipes

If you follow this blog you probably noticed my infatuation with the citrus peel. Too often citrus peel gets discarded and it is pity, especially if you are buying organic, untreated oranges. I use the citrus peel often in different recipes and regularly make small batches my own raw orange marmalade. There are a few ways to do it, depending on your personal preference, if any. I made two different kinds of marmalade using the entire orange peel, including the white pith layer, since it contains high amounts of the antioxidant bioflavonoids quercetin and hesperidin. The white layer also contains fiber and pectin. Many people do not know that the orange peel has more nutrients, including Vitamin C, than the orange itself. The blood oranges that I used also contain the antioxidant anthocyanin. The traditional orange marmalade is made by cooking the orange peel with a lot of sugar. It is delicious but not exactly healthy and good for you. The raw version presente...

Sprouted Raw Essene Bread

When I first tried the real, raw Essene bread I was not sure that I would ever be able to eat baked bread again. Of course I did, but I always looked for the grainiest kind with nuts and seeds in it. I also bought Essene bread in health food stores, but I wasn't sure how raw the bread really was. It was made out of sprouted grains, but it might have been baked at high temperatures. Baking bread at home is a grand enterprise, but making raw bread is an even bigger one. This is my first attempt to make the genuine Essene bread and I am certain I will have to try more than once. Making raw bread is not as easy as tossing lettuce leaves together or blending a smoothie. I will share with you the final recipe when I am fully satisfied with the results. Below are the ingredients I am starting with. To sprout the grains use sprouting bags made of organic fabrics. Keep things clean and do not "over-sprout." The germ should be no longer than half the length of the grain itself. ...

Why Should You Eat Sprouted Foods?

If you find you have an intolerance to nuts, seeds, legumes, or even some grains, it might be worthwhile to consider soaking or sprouting them. Why? We soak/sprout our nuts in order to make their nutrients more bio-available to our bodies. In this quick article, we break down how soaking initiates the germination process, what the means for your digestion, and how it affects nutrient levels. Sprouting Aids Digestibility Enzyme inhibitors, present in nuts, seeds, legumes, and grains, prevent the activation of enzymes within the seed that initiate the germination process. Enzyme inhibitors exist to prevent the seed from germinating while in storage. These enzyme inhibitors may hinder optimal digestion and absorption of nutrients. By way of hydrolysis, soaking these food items begins the germination process. This process also neutralizes a component of plant finer called physic acid, by means of activating phytase, which initiates the release of phosphorus, calc...

Oleo Saccharum Recipe

Happy Summer Solstice! Oleo saccharum is a great way to use citrus peel. Sugar is used to draw the essential oils from the peel. The result is a fragrantly delicious syrup that can be used in alcoholic and non-alcoholic cocktails, raw drinks, smoothies and raw deserts. It is very easy to make. In this frugal recipe I used lemon peel from organic, untreated lemons but you could use any citrus peel, pineapple peel or even banana peel to make it. The general idea is to use equal parts of peel and sugar. I used measuring cups. You can use kitchen scale if you are not quite sure that the amounts are right. Most people I know discard the lemon peel after squeezing the juice out of lemons. I learned long time ago to use the lemon zest in my recipes and to preserve the peel in salt, vinegar, alcohol or olive oil. I also love to dehydrate it, grind it and use it as a spice. Oleo saccharum is another way to use the peel. Ingredients: 1 cup of lemon peel from organic...

Raw Plum Butter

I have never attempted to make raw plum butter out of fresh plums, but I love to make it with prunes. Prunes, or dried plums, are absolutely wonderful and can be used in many ways. I add them to smoothies, raw energy bars, and salads, but my favorite recipe is the nicely spiced raw plum butter. It reminds me of the Austrian delicacy - the plum Powidl or a plum mousse. Like fresh plums, prunes have a very high content of two antioxidant phenols - neochlorogenic and chlorogenic acid. These compounds help prevent damage caused by free radicals, especially the damage done to fats. This is important because our cell membranes, brain cells and molecules such as cholesterol are largely composed of fats. Prunes are also very rich in soluble fiber that helps us lower cholesterol and balance blood sugar levels. They also contain insoluble fiber that may help prevent breast cancer in postmenopausal women. Prunes can be eaten to prevent constipation and may be helpful in wardi...

Spicy Raw Sun Dried Crackers

Like most raw foodies I love freshly made juices and cannot imagine my life without my Breville juicer. But every time I make a juice I feel bad about wasting so much fruit and vegetable pulp. Spicy raw sun dried carrot flax tomato crackers Although the pulp is a wonderful enrichment for the compost pile, I always thought of a better way to use it. I usually save some pulp for smoothies, raw soups, dips and desserts. Last weekend, however, I "manufactured" wonderful raw crackers and even more wonderful bread spread. They both taste like summer! I must admit that it took a little work to make the crackers, but it was fun. And since the weather was magnificent I decided not to use a dehydrator, but to dry them in the sun. After about twenty hours they were ready to eat. Another 5-6 hours in the sun would make them perfectly dry for storage, but I had no intention to store them. I made a very small batch and intended to eat them right away... A word about herbs and spice...

Nutritious Cactus Fig Smoothie

This is a prickly affair. I warn you! You have to watch your fingers when you handle the figs. They have tiny spines. Cactus figs, also known as cactus pears, Indian pears or tuna, actually are neither figs nor pears but berries that grow on cacti. Did you know that the Aztecs so valued cactus pear that it was considered food fit for warriors and royalty? Most cactus figs are sold without spines and needles, but they are never really naked. You may want to use gloves while handling them. And one more thing, this is not a quick morning smoothie recipe. You have to do a little work and you don't want to be in a hurry when you decide to make this smoothie in the morning. Opuntia cactus Ripe cactus figs are really delicious. They are rich in vitamin A, beta carotene, and magnesium. Fruits with dark red flesh have higher flavonol and betacyanin content than the yellow or green ones. Cactus figs are often used to make jellies, but can also be eaten raw. The easiest way to eat ...

Lacto-Fermented Yellow Beans

It's this time of the year again. I am preserving, fermenting, and sun-drying some of the seasonal fruit and vegetables. Raw food is never boring. The final product will add nutrition and a very unique flavor to my raw dishes later on. As every summer I got some organic Beurre De Rocquencourt Bush Wax beans (yellow string beans, botanical name Phaseolus vulgaris) at the farmers market and preserved them for later. I love beans but since they should not be eaten raw, fermentation seems like a very good solution for any raw foodist. I am using my time-tested recipe with 2% salt. It works every time but as with everything you may need to adjust the amount of salt and spices. To fill a one quart jar I used about 1/2 pound (250 grams) yellow beans and 5 grams iodine-free pickling salt. Tools: 1 wide mouth 1 quart jar, sterilized fermentation lid, clean tea towel, or cheese cloth to cover the jar 1 glass weight, sterilized Ingredients:...

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Your health is what you make of it. Everything you do and think either adds to the vitality, energy and spirit you possess or takes away from it. - Ann Wigmore

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. - Luciano Pavarotti

Affiliate Links Disclosure

This is a Google ads free blog. To support my work this blog is monetized through my affiliate links. This means that if you were to make a purchase through one of these links, I would receive a small percentage of the sale price. I only link to products I trust and wholeheartedly recommend. Also, if I write a review of a product, I do it because I tried it out myself. I never get paid to write a review. My first priority is always to provide valuable information and resources to help you create positive changes in your life. I will only ever link to products or resources - affiliate or otherwise - that fit within this purpose. Thank you very much for your support. In radiant health, passionately raw - Dominique