"Reinventing Indulgence" One meal at a time!

Archive for the ‘Raw’ Category

Sprouted Chick Pea – Red Pepper Hummus

Vegans and hummus go hand in hand. More frequently than not, it’s our saviour. Well.. mine anyway. It’s like a safe food. Non-vegans generally adore it and so will offer it as a snack at parties. Many restaurants will carry it, especially the Mediterranean ones and for sure.. a falalfa place is always nearby. In New york at least!

HummuIMG_4799s goes well with breads, crackers, crisps as well as carrots, celery, peppers and other raw vegetables. I’m starting to see snack pack sizes of hummus in the grocery stores- that’s a positive move for kids and people on the go.

On the flip side, it’s actually really easy to make it yourself. I have blogged hummus many times;  I even thought I specifically blogged “sprouted chick pea hummus” but I guess I didn’t. I’m gearing up to go raw vegan (join me) for a little while, since the weather is finally breaking into consectutive days of sunshine and warmth here in New York.

Raw vegan for me- means it’s time to get sprouting. I starting to soak a few things the other day and Instagramed it. Someone asked me to post the outcomes so here goes one of them:

Recipe and how to make:
Sprouted Chick Pea – Red Pepper Hummus:

  • I soak the chick peas overnight and then dIMG_4794rain and rinse them.IMG_4792
  • Let them sit until you see the sprouts coming out. Usually within one or two days (even three). It’s good to rinse them and move them around to shake the water off.
  • Now I have a live food full of enzymes.
    I like this quote from Brenda Davis:
    “We can live about 3 weeks without food and 3 days without water, but we would likely survive only about 3 minutes without enzymes.”
  • I toss a little over one cup of the sprouted chick peas into the food processor
  • I put in my tahini and extra virgin olive oil; at least two big tablespoons of both. Taste test as you go!
  • Crush some garlic and let it sit for a few minutes, then add it in
  • Add freshly squeezed lemon; i used a few cut wedges
  • Hot sauce; the title should really be Sprouted Chick Pea – Red Pepper Hummus; the Spicy Version!
  • Organic red pepper cut into pieces and then added to food processor
  • Sea salt

So delicious!

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Eat it RAW.. or not.

I guess you can say I have been in a spaghetti zone lately. It comes and goes but this week has been a hit with an amazing spaghetti squash recipe that I made. Those with addictive tendencies know that when we have something on our mind- it’s not over til’ it’s over. Might as well take that as an opportunity to “reinvent the indulgence”. The spaghetti squash was delicious and put me in the mood for another variety of spaghetti- this time with zucchini.

IMG_2859I began with the raw version. That’s the beauty of zucchini spaghetti- you can eat it raw, I was in the mood for a salad and of course I am far from boring in that department. I went for it. I have to say that I do love my spiralizer. It gives vegetables a twist.. literally! The zucchini spaghetti is probably the most famous of it’s uses although, I really need to experiment more with the other blades.

For now, it was about the gorgeous long strings of this spaghetti. I still had a garden fresh tomato so it was salad time.

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Zucchini strings

Fresh tomato
Finely chopped onion
Bell pepper chopped
Avocado
Artichokes
Olive Oil
Sea salt
Tossed and topped with a few pine nuts!

 

Some days I am in the mood for a salad and others I just need that home cooked feeling. I literally split this all in half and saved the second portion for a meal the next day – this time cooked.
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For the cooked version, I added some chick peas, tofu and more artichokes that I had in the refrigerator. Of course I didn’t cook the avocado! avocado never makes it past the moment in my place- it’s just too dam good! I was feeling hot and spicy today so I added some vegan hot sauce and splurged with my low calorie spaghetti indulgence.

I even made my own vegan parmesan that I saw on a vegan Facebook site. It was so simple: 1 cup un-salted cashews to 1/4 cup nutritional yeast, sea salt and pulsed in a food processor.

I heated the pan with some coconut oil and did this quick sauté. I was actually feeling guilty afterwards but really there was no need. Luckily, after an hour or so, the guilt was replaced with an avocado chocolate mousse dessert that I knew I could indulge in. This too was vegan of course- I have blogged it before. Check it out!
All is well!

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Simple Vegan Summer Rolls

summerroll2Imagine a carb-less wrap that’s vegan, gluten-free and low calorie. That’s how I think of my homemade summer rolls now.

Quite often I opt to order the summer rolls on a  menu as an appetizer. I really do love them and they are usually healthy– but I do this too, more so because they are often one of the only vegan options that are not fried or super white starchy. Even at vegan restaurants I choose this — again for the simplicity and light calories. I pay anywhere from $5- $9 for one or two and never really think twice about it. UNTIL… I made them! What a mark up! I feel like just opening up a summer roll shop and becoming rich overnight! Let’s see how many items we can fit in here for under 50 cents? This is one time you can’t say eating vegan is expensive. 

Summer roll, spring rolls- I sometimes get them confused. I get so excited sometimes that something is vegan that I forget to ask if it’s healthy. Most spring rolls.. I’ll say are not. Anything wrapped in white flour and then deep fried in who knows what exactly.. is not really adding to ones health. Of course it tastes good. If that’s what you are in the mood for, go for it! However, this is a simple option that you can even prep the night before for meals on the run. They hold well!

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mistake – try again for a smoother feel

I was so excited when I stumbled onto vietnamese rice paper. I had no clue had to use them- seriously! I think I even had to YouTube it. So silly really because it’s so easy and you can make a whole meal in less then 10 minutes. The first time I tried to soak the wrap in the water for a couple of seconds it came out “not good” at all as you can see here. Just keep trying until you get it nice and smooth.

 

The HOW TO:

*Take a medium size frying pan and heat up some water- keep it shallow (and not boiling).  Hold the paper with two hands and dip it in for a few seconds until it is about to get really soft. Lay it on the working prep space.

*Wash and dry some greens of choice. I used spinach the first time and mixed greens the second.IMG_1199

*Chop up into thin slices some cucumbers, carrots or other vegetables. I also sliced up some avocado and tofu.  Of course now it’s over 50 cents but you can just keep it to vegetables. I wouldn’t use anything too watery. If you use tofu, cut and blot the tofu dry before wrapping. I like to add a little hummus to mine but try to make that in the middle so it doesn’t moisten the outside once wrapped.

*Roll it gently and it automatically sticks.

The dipping sauce

IMG_1200I like the peanut flavorings so I use almond butter with shoyu (or coconut aminos) – if you can’t find that, tamari works too. I add a little maple syrup for taste. It’s super delicious! I was in Whole foods recently and found the brown rice version of this paper. Wonderful!

If you would like some more tips on buying, using or storing rice paper, check out this link:
http://www.vietworldkitchen.com/blog/2009/06/vietnamese-rice-paper-buying-tips.html

 

 

 

 

Zucchini Noodles With Tahini Sauce

How could something that looks like a plastic toy that I had as a kid to shape clay aka Play-Doh — make me so happy?  More importantly, why have  I never experienced this before.  This is why when I go out for dinners to friends or restaurants, that everything seems to look so fancy. It’s like I missed the spiralizer boat — but I want to get on! It’s so simple. I had actually been wanting one for some time. I guess it was just the procrastination in me. I finally did get one.. for Christmas and now it’s three months later and my first time using it. Wow! I’m stunned at how behind I am sometimes and how the simplest things can make me so happy.  If you have ever read any of my early blogs or pasta rants, then you know that I am a big pasta-holic. The fact that I can make spaghetti from a zucchini and not wheat.. or clay for that matter.. is so much fun for me. I made three different twirling shapes and had a blast just like when I was a little girl. This recipe I made wasn’t even a debut with my real Italian homemade sauce! Just wait!

IMG_7638 This is a raw recipe. It’s actually titled KELP NOODLES with Tahini Sauce from Carol Alt’s book: Easy Sexy Raw.I’m so afraid of the word noodle that I steered away from KELP noodles. That’s a bit much. I don’t need to fear those noodles – they are made from kelp seaweed and they are RAW! I’m so silly sometimes! I felt safe with zucchini in that moment so I made the recipe from there. I forget sometimes that when something is raw, it really doesn’t take that long to be ready. It’s just “prep and eat.”  I made the zucchini first.  I washed  them and put them on the spiralizer. Next came the tahini sauce. Technically you should use raw tahini to make this a completely raw meal. I still have yet to make tahini from scratch- but I will. It’s basically a paste made from sesame seeds.

This meal here is a combination of only a few ingredients.

Zucchini Noodles With Tahini Sauce

  • Zucchini – Use whatever size you want; I used 4 small ones and it was good for about 4 small servings.
  • Kale – Again, use the amount you would like; I used one big bunch.
  • Raw sesame tahini 3/4 cup
  • Shoyu (fermented soy sauce) 1/4 cup
  • Lemon juice 1/4 cup fresh
  • Apple Cider Vinegar 1 tablespoon
  • Garlic 1 clove chopped finely
  • Nutritional yeast 1/4 cup
  • Ground turmeric 1 teaspoon
  • Scallions 4 to 5 chopped small
  • Cilantro one handful chopped finely
  • Mint leaves optional
  • Seat salt 1/4 teaspoon

Cut the kale from the stem and chop into bite size pieces. Spiralize the zucchini into spaghetti! Mix the tahini and other ingredients in a bowl. Toss the

IMG_7642chopped kale and zucchini into the bowl and mix well. Now it’s ready to serve! Don’t be afraid of KELP NOODLES like me.  They are low in calories, fat free, sugar free, gluten free and have many minerals that are beneficial for you- vitamins too! This is a delicious and basically raw meal. It’s highly recommended by many in nutrition to aim for 60% of your food intake- RAW! Try it and see how you feel.

Here are a few links about Kelp Noodles and their bene
fits—
What is a spiralizer—

Vegan day 323: Raw Creamy Broccoli Soup

I have to remember that when time is of the essence, raw can really be convenient

Of course at times, you may have to soak, sprout and dehydrate in advance, but when you incorporate this healthy way of eating into your life it becomes a welcomed practice. 

I soaked my cashews for two hours. Then when I was ready to eat, I put all the ingredients into my blender and ran it. It was so quick even I thought it was too good to be true. The soup had a beautifully smooth broccoli flavor and was quite delicious. 


I try not to have multiple portions but couldn’t help myself. The soup in the white square dish above is for presentation. I generally eat with the small sized ones to the right. Physical portion control can help train the mind and stomach to avoid overeating. Years ago, I would eat a much unhealthier soup in a much bigger bowl.. have seconds.. and then fall asleep lol. I’m changing.. it’s a process and a fun one at that!

Recipe from EASY SEXY RAW
by Carol Alt

Ingredients
1 cup broccoli
2 cups water
1/2 cup raw cashews soaked and drained
1 avocado
2 garlic cloves (I would use less next time)
2 tablespoons of EVOO
2 tablespoons lime juice
1 tablespoon agave (I am a maple syrup fan)
1 tablespoon nutritional yeast
1 teaspoon salt, pepper to taste
1/4 cup of mint leaves

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Sunday, November 18th 2012 blog]

Vegan day 321: Raw Key Lime Pie

I love KEY LIME PIE!
Not such an easy thing to replicate, however, this recipe is probably close EXCEPT that I’m sure I messed something up. It didn’t look good for sure. The pecan crust was amazing of course but the filling was a bit more challenging. I think I went avocado crazy lol. It’s really a shame that I made a mistake because the ingredients are all delicious and nutritious!

The recipe is from RAWSOME by Brigitte Mars:
First of all, I need bakeware! I honestly don’t even know what pie tins, glass pie plates or springform pans look like. Well, I just ordered a springform pan today so now I actually know. I bought that for the cheesecake that we made yesterday. I have to keep doing these recipes until I get them right!


Check out all the fabulous and RAW VEGAN ingredients here:

CRUST
2 cups pecans soaked overnight, rinsed and dehydrated until crunchy
1/2 cup of dates soaked for 20 minutes

FILLING
1 avocado- I am guessing now- NOT a giant size one
1/2 cup coconut water
Coconut meat- about the amount of one young coconut
1/3 cup lime juice
Grated peel of half an organic lime
1 teaspoon vanilla
1/4 teaspoon celtic salt
1/2 cup dates soaked for 20 minutes
2 tablespoons of flaxseeds

1st make the crust: Combine the pecans and dates in a food processor and mix. Press the mixture into a glass pie plate. I worked with what I had and the crust was delicious. 

Next, combine all the filling ingredients into a food processor and puree. I’m guessing I didn’t puree long enough plus I used too much avocado. Pour the filling over the crust and chill for one hours. 

As soon as I come across a glass pie plate, I’m going to try this again!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Friday, November 16th 2012 blog]

Vegan day 304: Raw Vegan Apple Pie

It’s APPLE SEASON so I did have to make a few apple pies! There is a difference between vegan apple pie and raw vegan apple pie! Obviously, raw is not cooked! 


I needed the warm apple pie feeling yesterday to calm my anxiety about the hurricane which was and still is a nightmare for many of my friends, families, neighbors; their pets too, businesses, transportation and structures. 

The cooking went on or un-cooking I should say. I am so grateful that I have power. I had originally wanted to make this recipe first- now I was ready. I soaked the almonds for two days and then went right into my mistake. I was to grind the drained nuts and dates. Perhaps I should have used a food processor but instead I used my Montel Healthmaster which resembles almost a Vitamix. I added enough water so that it would mix. I guess I should not have done that because now it was too moist. I set the mix in a pie tray and dehydrated it for a few hours but that didn’t help. I later caved in and committed a raw vegan cardinal sin. I baked it. It was good lol I’m sorry and I will try try again! I know I ruined it as far as raw goes. The enzymes are lost in cooking and the benefits of the essential fatty acids in the nuts were gone. I could have eaten it raw- it would have been like a cinnamon apple oatmeal with maple syrup. I didn’t though.

The filling was similar to yesterday: apples, sucanat, maple syrup, lemon juice and cinnamon.

The crust was almonds (2 cups soaked, drained and crushed) and dates 1 1/2 cups (soaked, drained and crushed). 


Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Tuesday, October 30th 2012 blog]