Cucumber radish salad

Servings: 5

This is a slightly altered version of the traditional Hungarian cucumber salad. My grandmother used to make it every Sunday for the whole family and I learnt it from her. Originally it is prepared with vinegar instead of lemon juice and vithout radishes, and served with a dollop of fresh sour cream on top.

Ingredients:

3 snake cucumbers (you know those really long ones)
10-12 small radishes
1 tablespoon sea salt

for the dressing:
juice of a large lemon (use the zest as well if you like - I usually do)
2 large cloves of garlic crushed
extra virgin olive oil to taste
pink Himalayan salt to taste
1 level teaspoon Hungarian sweet paprika (ground sweet red peppers)
a bit or freshly ground black pepper
a pinch of cayenne
1 teaspoon agave syrup to balance the taste

Preparation:

Wash the cucumbers and cut the ends down as they tend to be very bitter.
Slice them thinly (1mm thick slices) and layer the slices with sea salt in a large colander. Place it in your kitchen sink or in a larger dish and let it sit for about 1 hour (may be longer). You will see loads of liquid coming out the cukes. Rinse them thoroughly (you don't want all that salt ending up in your salad) and squeeze as much liquid out as possible.
Mix the cucumber with the similarly thinly sliced radishes in a bowl.
Prepare your dressing: juice the lemon and mix it with all the other ingredients. Use the lemon zest if you like - it gives a nice kick to the salad.
Mix the dressing with your greens and taste it again to see if it needs anything else.
Put it in the fridge for a few hours before serving.
Enjoy!

Fudge bon bons

Servings:

about 6 little bon bons

YUMMY little balls of delight. Great for a quick chocolate fix. Indeed, I prepared these spontaneously while on a chocolate craving kick. So, this is a trusty rusty quick chocolate craving-appeaser!

Ingredients:

1/2 an avocado
2 tbsp tahini
2 tsp coconut oil
a mixture of cacao powder and carob powder, to taste (i used 2 tbsp of each because i love me some chocolate fudginess!)
a couple squirts of agave
a splash of maple syrup
a sprinkle of cacao nibs
a handful of coconut flakes
a pinch of maca

Preparation:

Mix everything together. I mashed it up with a spoon but I'm sure you could use a food processor. But it worked with a spoon and I'd rather wash a bowl and spoon than a food processor :)

Roll into little balls and dust with coconut flakes that have been ground up in a coffee grinder.

Decadent Chocolate Cherry Ice Cream

Ingredients:

* 1 cup of cashew pieces. (soak them for 4 or 5 hours)
* 1/4 cup of packed, pitted dates cut in half. (soak for 30 minutes )
* 1/2 cup of reserve water from soaking the dates
* 1 1/4 cups of pitted and coarsely chopped fresh cherries
* 1 cup of firm young Thai coconut meat (I used one large coconut)
* 1 cup of coconut water
* 1/2 cup and 1 tablespoon of agave syrup
* 1 scraped vanilla bean
* 1 tablespoon of vanilla extract (or 2 vanilla beans)
* 2 pinches of sea salt
* 1 tablespoon of coconut oil
* 1 capful of cherry extract (Boyajian brand)
* 2-3 tablespoons of raw cacao powder

Add all the ingredients into the Vitamix and blend until smooth. Pour into a container and chill in the fridge until nice and cold (several hours or overnight).

Pour the mixture into the ice cream maker (according to the manufacturer’s directions). It takes about 30 minutes to reach a nice soft serve consistency. Stick ice cream into the freezer for a couple hours for a firmer texture that you can scoop with an ice cream scooper.

Quicker Than Instant Chocolate Pudding

Servings: 4-6

They (I don’t care who!) say it is beneficial to eat a little dark chocolate every day, so here is my “go to” recipe when the need for something chocolatey arises. A Vitamix will allow you to whip up this delectable dessert in less than 1 minute, but if you haven’t made the investment in this powerful machine yet, any high speed blender or food processor will do. I know there are many pudding recipes out there but what makes this recipe so unique is the Grade B maple syrup. Although agave and other grades of syrup will work, Grade B maple syrup gives the pudding a richer, almost caramel-like, flavor. Prepare to be amazed!

Ingredients:

2 medium avocados (about 1 pound)
1/4 cup plus 2 Tablespoons Grade B maple syrup
2 Tablespoons filtered water*
2 Tablespoons chocolate powder*
2 teaspoons vanilla
1/8 teaspoon sea salt

Preparation:

Remove avocado pits and scoop avocado into Vitamix or your preferred blender/food processor. Add remaining ingredients and blend. This pudding freezes well. Just thaw, stir, and serve.

Vegan Tabouleh

Servings: 2-4

I made this to go with tonight's dinner using a carrot instead of bulgur wheat or quinoa for the starch.

I made the whole thing in my food processor and it took me about 8 minutes including cleaning the machine. Now it's chillin in the fridge and will be ready for dinner or lunch or a snack, in a wrap or on top of a green salad.

Ingredients:

1 carrot
3 leaves curly kale
1/2 cup fresh mint leaves
2 roma tomatoes
juice of one half lemon, about 2 tbs

Preparation:

Process ingredient separately and then mix together in a large bowl. Chill and serve.

1 carrot in the FP with S-blade. Chop until it's about the size of rice. Transfer to large bowl and set aside.

3 leaves curly kale
1/2 cup fresh mint leaves
in FP with S-blade. Chop until shredded and put it with the carrots

2 roma tomatoes in FP with S-blade and chop until bite sized. Careful not to over process or you will have tomato sauce. You want nice chunks.

Add the juice of one half lemon, about 2 tbs and stir well.

Banana Dressing

I always buy ripe bananas as they are usually cheaper than the unripe green crap.
Sometimes they are so ripe I can only mash them as they would not even slice :) but I love their sweetness.
This "mash" can be used as a dressing on green salad leaves (rocket, watercress etc) or it can be used as a base for a fruit salad.
You will be surprised how little amount of mash will one banana produce - usually I use 5-6 bananas to do this.

Ingredients:

5 ripe bananas
1 large lemon or two limes (juice and zest)
2 tablespoons of walnut or coconut oil (or any other nut oil)
2 tablespoons of agave syrup (or zylosweet or anything else you like to use)
a pinch of pink Himalayan salt
ground cinnamon, cardamom or any other sweet spice you have to taste

Preparation:

Peel and mash the bananas - I use my old potato masher for this.
Add all the other ingredients and mix well. It will oxidize as time goes but the taste will be better.
I use it as it is to dress green salads or mix in any diced / sliced fruit for an unusual fruit salad. It tastes great with strawberries, mangoes, pears or apples.
You may add a bit of cayenne if you would like a kick; a bit of sumac or mango powder will make it sour. Sometimes I add a bit of fresh ginger.
Also, when I prepare it with mangos or pears I usually add some chopped mint leaves as well - it tastes and looks great with the green bits.
You can add diced fresh pineapples and coconut flakes (yum).
Really, the possibilities are endless, just use your imagination (and your leftover fruit).

Chocolate banna dream shake

Servings: 3-4

Yum! this is my best shake yet

Ingredients:

1 banana
1 and 1/2 cup of almond milk
1 tablespoon of maple syrup or agave
a lot of ice
A spoon full of cacao

Blend well

Preparation:

Blend well till you feel its done and then enjoy.... its full with energy.

Picnic-In-The-Park Salad

Servings: 2 - 4

This salad is made with three simple ingredients and is loaded with flavor. It makes a great side dish...even my non-Raw friends love this salad.

Ingredients:

- 2 large carrots
- one cup walnuts (whole or halved)
- one cup sun-dried cranberries or raisins (or both)

Preparation:

Grate the carrots into a bowl. Add walnuts and cranberries. Serve and enjoy! : )

Mustard-Date-Herb Dressing

Servings: 1.5 cups

This is a great, no-fat-added dressing that really spices up your greens! It's a green color, too. :)

I think it's better with prepared mustard.

Ingredients:

3/4 c. water
2-3 dates
optional clove of garlic
optional pinch of pink salt
1 T. mustard (dijon or stoneground)
6-7 spinach leaves or collard leaf
2 T. basil
1/2 c. cilantro
1/2 c. parsley

Preparation:

Blend until smooth in a blender or Vita-Mix. Vita-Mix or a high-speed blender works best. Otherwise, you may want to soak the dates.

You can sub or add chives in as well.

Cauliflower rice

Servings: 2

I have experimented with other vegetables as well (parsnip, celery, carrots etc) but this has to be my favorite.
It is very easy and tastes fresh. I will give a few ideas for seasoning it but in case serving it with something already spicy I just stick with the basic recipe and do not add anything else.
As you leave it stand it will get a bit soggy as the salt breaks down the cauliflower. If you would like it to be more like your traditional rice I suggest after grating the cauliflower let it sit with some salt for 30 minutes and then squeeze it out before preparing your rice.

Ingredients:

1 large cauliflower
3-4 heaped tablespoons of nutritional yeast flakes
Apple cider vinegar
Extra virgin olive oil
Pink Himalayan salt

Preparation:

Grate the cauliflower (I use cheesegrater with large holes) and mix it well with the yeast flakes.
Season the mixture with ACV, olive oil and salt to taste.
This tastes quite neutral like this and compliments any spicy curry or dish very well. However, I used to prepare it with some spices added:
- Sweet: use lemon juice instead of ACV if possible and add lemon zest, ground cinnamon and cardamom and some currants to the mixture. You may sweeten it with agave nectar or honey (or anyting else you like)
- Sweet and sour: mix in agave nectar, ground sumac and dried barberries. Add a bit of fresh pineapple if you have some (cut it to very small pieces)
- Italian green: use traditional fresh italian spices like basil, oregano, thyme, rosemary and majoram
- Thai green: add finely chopped cilantro and methi leaves
- Fresh green: add finely chopped dill, parsley and tarragon
- Hungarian: season your cauliflower with paprika (dried and ground Hungarian red pepper), freshly ground black peppercorns (or use savory instead) and ground cumin
Enjoy!
Also, if you have any other ideas to make if more mouthwatering then i would be glad to hear it :)

Garden Bruschetta bites

Servings: 9

a great appetizer, and a conversation starter at events and dinner parties! also great for lunches or a snack!

Ingredients:

bruschetta:

1c raw golden flaxeeds, ground to a mill
1/4c purified water (add as needed)
4T cold-pressed olive oil

topping:
9 round tomato slices
ground, dried thyme, oregano, basil, marjoram, and garlic
2-3T cold-pressed olive oil

Preparation:

mix the bruschetta ingredients well. dehy for about 2-3hrs, depending on your dehydrator. the bruschetta should be crisp.

while the bruschetta is uncooking, sprinkle the tomato slices with the seasoning mix. dehy for 2-3hrs.

remove bruschettan and make mini sandwiches out of the tomato and bruschetta.

OPTIONAL: make a shredded cheese out of unsweetened dried coconut shreds, tossed in a bowl with garlic, sea salt, olive oil, brewer's yeast....YUM!

Beetroot Dip

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.

Ingredients:

1 large beetroot

20 soaked brazil nuts

Juice of 1 Lemon

1 Large Clove Garlic

1 Tsp Sea Salt or Himalayan Salt

Preparation:

Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.

Banana Soft Serve

Servings: 1

A recipe for a simple banana soft serve that tastes even better than ice cream. So good that you will want to lick the bowl clean!

Enjoy (:

Ingredients:

2 bananas – cut up and frozen

Cinnamon, vanilla extract (optional)

Preparation:

Simply place bananas in batches into your food processor and mix. You might have to do this a couple times depending on the size of your food processor. Also be sure to scrape down the sides every once in a while to make sure that it becomes creamy. If you like you can mix in some vanilla extract, or sprinkle with cinnamon. Serve immediately or within a few minutes if you like it more melty.

Delicious served with fresh fruit to dip in!

Lovin-the-Chickies Pate

Servings: 1-4

Simple yummy scramble made with sunflower seeds - takes only minutes to make and oh so tasty!
This recipe was one that I modified from Ani Phyo. While Ani suggests that it can serve four I found that it was just enough for one hungry Michal!!

Ingredients:

2 cups sunflower seeds (soaked then dried)

2 teaspoons tumeric

1/2 cup water

black pepper to taste

Preparation:

In batches place your sunflower seeds into your food processor and process until a crumbly-powder like substance is formed. Add water,tumeric and pepper and process until mixed well. It will not be creamy smooth, and it should have small chunks.

The best part about this recipe is then you can use the chickie-friendly pate and whatever vegetables, herbs or other favorite ingredients that you like to make delicious scrambles. You can serve this in wraps or on top of a huge salad.

Chocolate Hazelnut Butter

Delicious hazelnut butter with a chocolate taste.

Ingredients:

1c hazenuts
1 tbsp agave
1 tbsp coconut oil
1 tbsp raw cacao powder
pinch sea salt (optional. Meaning I didn't add any but I hear you're supposed to?)
Preparation:

in a food processor, blend (process? what's the right word here?) the hazelnuts until smooth. It took a long time, so I took a blending break every once in a while to scrap down the sides and scrap up the butter that was forming on the bottom.

I also didn't want it to get too hot in order to keep it natural, so breaks were good. We have this awesome laser temperature reader that I love to use while uncooking, and that I'm pretty sure the boy is regretting introducing me to for that reason, and I checked the temperature when it had all become butter, which I felt was probably the hottest point, and it was 101-102F (Funny, I've always been a centigrade girl until I got into the whole natural thing. Also funny is how I can only do sewing measurements in non metric and have a lot of trouble getting my head around metric, but I can only do distances and speeds in metric...)

After it was butterized, I added in the rest of the ingredients and processed till well mixed. You might want to add in the coconut oil near the beginning to help it get going faster.

Fresh Corn and Avocado Salad

Servings: 4-6

What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!

Ingredients:

3 ears of fresh sweet corn, husked and cut from cob
1/2 cup red onion, diced
1 small avocado, diced
Juice of 1/2 lime
1 Tablespoon fresh basil or cilantro, chopped
1/2 teaspoon sea salt
Freshly ground pepper to taste

Preparation:

After husking and cutting corn from cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl. Serve immediately or allow to marinate. This salad is even better the next day!