Selasa, 28 Januari 2014

Raw Walnut Tacos with Jalapeño and Cilantro Salsa *low fat*


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Many taco recipes use walnuts for the "meat" taste. I decided to make a low fat version using small amount of walnuts, portabello mushrooms, garlic, pinch of cumin and splash of tamari. I got my boyfriend to taste it, since I don't have so much experiences with non vegan version of tacos and he approved the taste and said, that he wouldn't notice it's not meat. I myself, was also very satisfied with the taste and I can't wait to make these great tacos again.

I always try to make my recipes tasty not only for vegans, raw vegans or vegetarians but also for those eat eat dairy and meat. That's my biggest goal with my recipes. Making food that is healthy, nutritious and so delicious, that you forget about junk food for ever. Who needs unhealthy food when there are easy ways to prepare nutritious, colourful and fresh food every day.

Sometimes, it takes me only couple of minutes to prepare my food. I heard people saying that raw food diet requires a lot of time. Really? I can make a raw vegan cheese cake in half an hour. That you need to dehydrate food for hours? How many times did I upload recipe that required dehydrator? Maybe once. You don't need any dehydrator to eat raw and dehydrating doesn't actually take your time. You can turn on your dehydrator before going to sleep and on the next morning you get fresh made granola or dehydrated fruits for breakfast. Eating healthy is easier then you think!

Raw Walnut Tacos with Jalapeño and Cilantro Salsa

serves 2

Taco meat:
4 big portabello mushrooms, chopped
2 Tbsp walnuts, chopped
2 Tbsp sun dried tomatoes, minced
2 garlic cloves, minced
1 Tbsp tamari
1 tsp cumin

2 cup cherry tomatoes, chopped
2 jalapeños, chopped
1/2 cup fresh cilantro, chopped
1/2 big onion, chopped
1 avocado, peeled and chopped

Raw mayonnaise sauce:
1/4 cup pine nuts
1 cup zucchini, peeled and chopped
1 Tbsp mustard seeds
squeeze of lime juice
pinch of black pepper
1/2 cup water

4 leaves of romaine lettuce

To make the taco "meat": Chop the portabello mushrooms and walnuts very tiny and put in a bowl. Mix with rest of ingredients and place in fridge. 
To make the salsa: Place all ingredients in a bowl, mix it together and put aside.
To make the mayonnaise sauce: Place all ingredients in a high speed blender and blend until smooth.
Assembly: Staff the leaves of lettuce with your taco "meat", salsa and pour over with the mayonnaise. Ready to serve!

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Senin, 27 Januari 2014

Raw White Chocolate, Raspberry and Caramel Truffles


I was told to come up with some raw chocolate recipe, so here it is. Raw white chocolate truffles filled with tender caramel and raspberry filling. I used common and cheap ingredients and yet it turned really delicious! I highly recommend you to try this simple recipe to please yourself or someone you like. You need only a common kitchen equipment and couple of simple ingredients.

This recipe contains no coconut oil, which is commonly used in raw chocolate recipes. The chocolate is based on dried shredded coconut and banana. These two ingredients work great together and create a tender creamy taste. I already mentioned that I like simplicity and that's what this recipe occurs.  

Taste of the chocolate was creamy enough and I felt that it needs some freshness of fruits as filling. Fresh sweet and sour taste of raspberries along with date based caramel was right decision. When you bite these sweet heart shaped truffles and discover the fresh tasting filling, I guarantee you that you will want to eat a whole box of them.

For the shape I used a heart shaped ice form but you can use regular square shaped one or you can purchase a silicone chocolate form made for making truffles. You can also use chocolate bar form, it would work as well. So let's get started and make some delicious treats! 

Raw White Chocolate Raspberry and Caramel Truffles

White chocolate
3 cups dried, shredded coconut
3 Tbsp agave nectar (or other sweetener)
1 big ripe banana
1 tsp pure vanilla extract

1/2 cup dates
1 tsp pure vanilla extract

1/3 cup fresh raspberries 

Ice form or chocolate form

To make the chocolate: Place shredded coconut in a food processor and process for about 5 minutes until the dry coconut turns to almost liquid mixture. Make sure the mixture is smooth and add all remaining ingredients. Process until you get dough like mass. 
To make the filling: Place dates and vanilla extract in a food processor and process until you get smooth date paste.

Firmly press the chocolate mass into form and leave a space inside for the filling. Fill half of each truffle with piece of raspberry and top with caramel. Cover with chocolate so it is even with the form. Place in  freezer for about 10 minutes or in fridge for at least 30 minutes. When the truffles get hard, gently remove them from the form. You can store the truffles in fridge, it won't melt and the filling will be tender. 

My tip: Arrange your truffles in a gift box and present someone you love!

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Raw Veggie Burger Delight *nut free*


I must admit that I have never really eaten a vegetarian burger. I wanted to try it, but it was too late for me since I became a raw vegan. Only option that has left for me, was to create my own raw veggie burger. Then I came across another problem. All raw vegan burger recipes contain nice portion of nuts. Don't get me wrong, I actually love nuts and enjoy them every now and then in occasional recipes. But my weekly lunch/dinner recipe usually contains very little fat.

I used to look at my boyfriends plate when he enjoyed his vegetarian burgers and wondered whether he would like my raw vegan alternative if I made it for him. So I tried it and surprisingly, he loved them and ate four of them! I was very pleased that he approved this recipe and I gladly promised him to make the burgers soon again. 

Honestly, I'm not big fan of substitutions for meat. I don't need it because I don't miss taste of any kind of meat at all. But this burger tastes just wonderfully and it can make your diner/lunch a little more interesting. Eating only salads all the time can get boring in a little while. It can also provide newbies in vegetarianism the substitution they need. People eating standard diet eat meat all the time and the skip to vegetarian diet is not always easy, especially if one wants to skip to raw vegan diet immediately. In this case, this juicy veggie burger could be great help.

Raw Veggie Burger Delight

makes 4 burgers

1 cup sweet potato, peeled and chopped
1 cup carrot, peeled and chopped, or pulp from carrot juice
1 cup parsnip, peeled and chopped
1/3 cup red onion, chopped
1/2 avocado
1/2 cup fresh dill
1/2 cup fresh parsley
2 garlic cloves
3 Tbsp shoyu or tamari 

mix of green leafy vegetable
alfalfa sprouts 
tomatoes, sliced

To make the burgers: Place sweet potato, carrots and parsnips in your food processor and pulse until mashed. Take the mass into your hands and squeeze the juice out of it. Place back in the food processor and add remaining ingredients. Process until mashed. If the mass is too wet, squeeze it again or add more carrot pulp. Shape in four burgers and serve on bed of leafy greens topped with tomatoes, sprouts and parsley. Enjoy!

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Senin, 06 Januari 2014

Tropical Green Power Smoothie

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You can't imagine how hard it is to get kale in this country. Fortunately, it is season for kale now and I got local produced one for my smoothie recipe. I must admit, I don't drink green smoothies often. Okay, I never drink any green smoothies. I just like greens in salads. But this genius combination of tropical fruits, kale and lemon grass got me to change my routine and green smoothies got to my daily meal plan. 

I'm sure you all realise the health benefits of green smoothies, especially the kale ones. Kale is one of the most nutritious food in the world. It's loaded with minerals, vitamins and it's daily consumption is one great step in your diet. Green smoothies are one of the easiest way how to consume this vegetable since they turn kale to delicious, sweet drink.

I mentioned in previous post that I started some more serious strength workout again and green smoothie is one of the vegan options for post workout meal. Especially when you choose for your smoothie high GI fruits as banana or dates. I will make my smoothie before I go to gym and bring it in plastic shaker. There will always be something to look forward to while I work out! Either you work out or not, this smoothie will make your day.

Tropical Green Power Smoothie

2 portions

1 1/2 cup kale
1 1/2 cup pineapple 
1 big, ripe mango, peeled and pitted
3 figs
1 big, ripe banana
3 - 4 medjool dates, pitted
1 tsp lemon gras, minced
juice of 1/2 lime 
1 cup water (or more if needed)

Chop up all ingredients and place in high speed blender. Blend until smooth, pour to glasses and garnish with pieces of fruits and one leaf of kale.

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Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce

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Raw nut cheese is something incredibly tasty. I used to love classic cheese, but I could never even imagine that vegan nut alternative for cheese is so full of taste. However, even though nut cheese is vegan, it's still loaded with fats and it doesn't appear on my plate often. This pine nut cheese and basil sauce is exception though, since it's completely oil free and low fat.

If you eat strictly raw vegan diet, you may be tired of your daily salad sometimes. That's the time for something savoury and a little bit fancy. I always loved classic pasta, but nothing beats raw zucchini pasta. It's not only organic, grain and gluten free, but also very tasty and addictive. I wish there was zucchini pasta in every restaurant. 

There is so many ways how to prepare zucchini pasta that you can never get tired of it. I will be sharing all my ideas for this dish, as well as for some more savoury recipes and fruit dishes. Lately I have cravings for tropical fruits, so you can expect some recipe including pineapple or mango. Hope you like this recipe and feel free to contact me with some ideas or notes!

Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce

serves 2

1 1/2 big zucchini, peeled and spiralized or cut julienne 
2 medium carrots, peeled and spiralized or cut julienne
1 cup cherry tomatoes, sliced
1 cup arugula 
couple of leaves of basil

1/4 cup pine nuts, soaked overnight
1/2 big zucchini, peeled and chopped 
1/2 cup basil
1/2 cup water 
1 Tbsp nutritional yeast (optional)

Put your spiralized zucchini and carrot in big bowl and set aside. Place pine nuts, 1/2 zucchini, basil, water and nutritional yeast in a food processor and blend until you get smooth, creamy sauce. If needed, use more water to get the creamy consistence. Pour over the "pasta" and serve on a plate. Top with arugula, cherry tomatoes and leaves of basil.

My tip: Place the pasta in the middle of a square plate and pour the sauce around it to get the restaurant look.

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