Veggie Wrap

This is one of those “use up what’s left before it goes bad” meals. I made it as a quick lunch, and it was absolutely delicious! I had some collard green leaves which are perfect for wraps! I hold the thick stem with one hand and pull the leaf away. Only pull the thick part away, otherwise you won’t have a wrap. The bottom half will have a gap where the stem was. Set the leaf down with the short side facing you. Put a handful of arugula on the half without the gap. Then pile on the avocado, mango, and red pepper. Drizzle some lemon juice, olive oil, salt, and pepper over the top. Then fold the two short sides over the vegetables. Start with the long end and roll, just like a wrap. Cut in half on an angle and serve seam side down. 

Veggie WrapMakes 2 rolls 

2 collard green leaves, stems removed

1/2 cup arugula

1/2 avocado, sliced on a bias

1/2 mango, sliced thin

1/2 red pepper, sliced thin

2 tbsp lemon juice

2 tbsp olive oil

salt

pepper

Fold the collard green leaves in half and gently tear the large fibrous part of the stem out. Leave about 3/4 of the stem in tact so you create a bed for the vegetables. Lay the leaves down with the short side facing you. Place half of the arugula, avocado, mango, and pepper on each leaf. In a bowl, whisk together lemon juice and olive oil. Drizzle the mixture over each leaf. Sprinkle with salt and pepper. Tuck the shorter sides over the vegetables. Begin rolling starting with the longer end. Cut on a diagonal and serve seam side down. Enjoy!

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Green Juice

I made this juice on New Year’s Day. What a way to start the New Year! 

Green Juice-makes 7 cups

2 handfuls spinach

7 granny smith apples

5 carrots

1 bunch celery

2 cucumber

3 limes

In your juicer, press spinach leaves into the feed tube. Then, using celery sticks, press the spinach through the juicer. I usually do the greens followed by a watery fruit. That helps all the greens get through the juicer. Then run the rest of the vegetables and fruit, except for the lime, through the juicer. Pour into a pitcher. Squeeze the juice of 3 limes into the pitcher and stir. Keep it in a glass container covered in the fridge. The longer it sits, the more nutrients it loses. Drink within 72 hours.

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Chocolate Avocado Pudding

I know you’re thinking, “avocado??” but you wouldn’t know if I didn’t tell you! Avocado is one of those amazing healthy fats. It’s packed with omega 3 fatty acids, fiber, potassium, and folic acid. It also doesn’t have a strong flavor, so you can mask it with other ingredients. This is the perfect way to get more of this super fruit into your body! 

I definitely recommend a vitamix for this since you can use the tamper to press the food down while mixing. If you are using another high speed blender, just pause and use a spatula to scrape down the sides. You also may need a bit more liquid in another blender to keep it moving. 

It comes out looking silky and smooth like this  Looks good doesn’t it!? It tastes just as good! Make sure to taste it before you dish it out so you know if you need to adjust anything. Guilt free and delicious! 

Chocolate Avocado Pudding-Serves 4

2 ripe avocados

¼ cup cocoa powder

pinch salt

tsp vanilla extract

1 cup agave nectar

2 tbsp maple syrup

½ cup water

2 tbsp coconut oil warmed to liquid

Put all ingredients, except coconut oil, into a high speed or Vitamix blender. Blend on high until smooth, pausing to scrape down the sides. While blending, stream in coconut oil to emulsify. Pour into serving glasses and refrigerate at least 2 hours.

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King Oyster “Calamari”

This is one of my favorite “raw food” dishes. I’m definitely not 100% Raw, but I really feel better the cleaner I eat. Raw just means that food is prepared at temperatures below 115 °F  so that the enzymes are still alive allowing them to aid in digestion and rebuild proteins in the body. Now, nothing beats a fruit or veggie that is in season and uncooked! But sometimes it’s fun to experiment and transform them into another dish. That’s where this “Calamari” comes in. This is such a great party idea! It’s much cheaper than real calamari and just as tasty! King Oyster mushrooms are not always available, so make them when you get the opportunity. I’ve only ever seen them in Whole Foods. 

Take the caps off the mushroom and slice the stem into ¼ in disks. The rings are pretty small, unless you find jumbo sized mushrooms. So I found that an olive pitter works really well for the smaller rounds and then I just use a round cutter or a paring knife to cut circles in the center of the larger rounds. 

Let them marinate in the olive oil, lemon juice, and sea salt mixture for about 30 minutes. While those sit, make the cocktail sauce. Combine all the ingredients into the food processor and pulse until chunky. 

For the “breading” add the flaxseed, herbs, chili powder, cayenne, and black pepper into a bowl. Just mix with your figures until all the ingredients are combined. 

Take the mushrooms that have been marinating and toss in the “breading” mixture. Place the “calamari” on a mesh dehydrator sheet and dehydrate at 115 °F for about 2-3 hours. They should be warm and softened (like the texture of calamari). If you don’t have a dehydrator, don’t go out and buy one just for this (unless of course you’re looking to get into more Raw Food cooking)! You can use your oven, just bake them at a low temp for a shorter time. They won’t be considered Raw, but they’ll still be good. Keep an eye on them if they’re in the oven. 

Pile high onto a plate with the bowl of cocktail sauce. Place some lemon wedges on the plate for a nice fresh garnish, and there you have it! 

King Oyster Mushroom “Calamari”- Serves 6

Adapted from Living Raw Food by Sarma Melngailis

Calamari”

10 King Oyster mushrooms

¼ cup extra virgin olive oil

1 tsp sea salt

2 Tbsp lemon juice

1 cup ground flaxseed

2 tsp dried Italian herbs

¼ tsp cayenne pepper

¼ tsp chili powder

½ tsp black pepper

 Cocktail Sauce

1 cup sundried tomatoes, soaked at least an hour in warm water

3 cups chopped tomatoes

2 tsp horseradish

½ yellow onion

1 clove garlic

2 tbsp lemon juice

1 tsp sea salt

pinch black pepper

Slice the stem of the mushrooms into ¼ inch thick disks. Caps can be saved for later use. Using an olive pitter, make a whole in the center of the small pieces. Using a paring knife, cut a whole in the center of the larger pieces. Toss the mushroom rings into the olive oil, lemon juice, and salt. Let marinate for 30 minutes.

In the meantime, to make the cocktail sauce, add all ingredients into the food processor and pulse until smooth. Place into serving bowl and set aside.

Then combine the flaxseed, herbs, cayenne, chili powder, and pepper into a bowl to create the “breading” mixture.

Once the mushrooms have marinated, add them into the “breading mixture” and toss to coat. Place the “calamari” onto a mesh dehydrator sheet. Dehydrate for about 2 to 3 hours at 115 degrees until warm or slightly crisp. To serve, cut a lemon into wedges and place on the serving platter with calamari and cocktail sauce.

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Vegan Chocolate Chip Peanut Butter Cookies

After years of experimenting with vegan and raw foods, I’ve created the most addictive and delicious vegan chocolate chip peanut butter cookie! I only say the word “vegan” so people know. But honestly, if you didn’t know any better, you’d think these were full of buttery goodness! I’m not vegan, nor am I 100% raw, BUT I do eat lots of veggies and fruits. I don’t like labels, because then if you stray, you feel guilty. So I’d say I eat clean fresh foods with a bowl of frozen yogurt or a piece of cake thrown in here and there!

I got the clear Kitchen Aid bowl for Christmas that goes with my mixer, and I was dying to use it! For these cookies, start off by adding the almond meal, oat flour, oats, salt, and cinnamon into your mixing bowl. You can find almond meal and oat flour at Whole Foods. 

In a separate bowl, add the coconut oil (also found at Whole Foods) and peanut butter. Now coconut oil is hard when it’s in the jar. But you can microwave it for a few seconds to turn it into liquid. This is a miracle in a jar! Not only is it great for cooking, but you can use it as moisturizer, shaving cream, lip balm… the list goes on! Anyway, enough with the infomercial! You pop the coconut oil and peanut butter in the microwave for about 20 seconds. You want the oil to turn liquid and the peanut butter to soften.  To that bowl, add in the honey, vanilla, and water. 

Then, pour the wet ingredients into the dry ingredients and mix until a dough forms.   Add the vegan chocolate chips and give it a stir. I used a mini ice cream scoop to make the cookies the same size. You can either keep them rounded (I like them that way), or flatten them with your hand for more of a traditional cookie look. These are absolutely DELICIOUS! I can’t wait for you to try them! 

Vegan Chocolate Chip Peanut Butter Cookies

Makes about 18 small-ish cookies 

1 cup almond meal

1 cup oat flour

½ cup quick cooking oats

1 teaspoon cinnamon

pinch of salt

¼ cup coconut oil (warmed to liquid)

2 tbsp peanut butter

1 teaspoon vanilla extract

¼ cup honey

3 tbsp water

½ cup vegan chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl, mix together almond meal, oat flour, oats, cinnamon, and salt. In a separate bowl, warm coconut oil and peanut butter in the microwave for about 20 seconds (until coconut oil is liquid and the peanut butter is softened). Add vanilla, honey, and water to wet ingredients and whisk together. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips.

Roll into balls for dough-ball-like cookies or flatten into disks for “traditional” cookies. Bake for 7-8 minutes or until edges are just set. Allow to cool for at least 10 minutes before removing from sheet; Be delicate they might crumble!

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