Asian Napa Cabbage Salad with Honey Soy Dressing

 

I love Napa cabbage and wanted to make a salad similar to the Asian chicken salad from Paradise Bakery!!

Asian Napa Cabbage Salad with Honey Soy Dressing

1 head Napa cabbage, chopped

4 medium carrots, shredded

6 scallions, chopped

3/4 cup edamame, shelled

(Dressing)

1/3 cup rice vinegar

1/2 T Nama Shoyu (raw soy sauce)

2 T extra virgin olive oil

2 T raw honey

1/8 t garlic powder

1/8 t ginger powder

chow mein noodles (optional garnish)

Mix all veggies in large bowl. Combine ingredients for dressing and mix with all other ingredients except the chow mein noodles. Garnish with chow mein noodles if desired. Would also be good with raw chopped almonds on top! Enjoy!

Strawberry Banana Coconut Milk Ice Cream (Vegan)

We LOVE ice cream at our house!!  This is our favorite vegan ice cream we have made so far!!  It is super easy and full of whole foods so you can feel good about serving it as a healthy treat!!

Strawberry Banana Coconut Ice Cream

1 can (14 oz) Savoy coconut cream

1 cup unsweetened almond milk

1/2 cup raw agave

1 T vanilla

2 ripe bananas

2 cups fresh strawberries (about 12 medium)

Mix everything in blender and place in ice cream machine for about 20-25 minutes. This will give you soft serve consistency like above. You can also place in freezer to harden if you want more firm scoops. This is the ice cream machine I have and I absolutely LOVE it!!  ENJOY!!

Chile Cilantro Lime Brown Rice

This makes a great side to tacos or burritos and is excellent in taco salad!!  

Chile Cilantro Lime Brown Rice

2 cup water

1 cup short-grain brown rice

1 can (4 oz) diced green chiles

1/2 cup cilantro, chopped

juice from one lime

1/2 T raw agave

1/4 t Himalayan salt

1/4 t onion powder

1/4 t garlic powder

Cook water and brown rice according to directions. I boil mine and simmer for about an hour. When rice is cooked, add all other ingredients and combine. My favorite way to serve it is in taco salad!!

Veggie Taco "Dump" Soup

This is a super easy soup to make. I like to call it Taco "Dump" Soup because it is so easy you literally dump the cans in the pot and heat up!!  I have added a few more veggies and spices and it is delicious!!  

Veggie Taco "Dump" Soup

1 T extra virgin olive oil

1 t minced garlic

1 onion, finely chopped in food processor

2 carrots, chopped in food processor

2 celery spears, chopped in food processor

1 can (28 oz) crushed tomatoes

1 can (14 oz) black beans, rinsed and drained

1 can (14 oz) northern beans, rinsed and drained

1 can (14 oz) organic corn, drained

1 can (14 oz) black olives, drained

1 can (4 oz) diced chiles

2 cups tomato juice

1/3 cup coconut sugar (or sweetener of choice)

2 t Himalayan salt

2 t chili powder

1 t cumin

1 t oregano

1 t paprika

1/4 t cayenne (optional for added spice, but so good with this!)

(Optional garnishes: fresh cilantro, organic corn chips, sour cream, cheezy queso dip)

Heat olive oil in pot. Saute garlic and onions until translucent. Add carrots and celery and saute a few minutes. Add remaining ingredients and bring to a boil. Let simmer on stove until flavors have combined and you are ready to serve. Garnish soup if desired.

Carrot Spice Muffins

I saw a recipe for carrot spice muffins and knew I had to create my own version. These are adapted from fatfreevegan. They turned out super yummy! My children gobbled them up tonight!!  We will definitely be making these again soon! 

Carrot Spice Muffins

1 3/4 cups whole wheat flour

3/4 cup coconut sugar

1 T sprouted ground flax

1 t aluminum-free baking powder

3/4 t baking soda

1 t cinnamon

3/4 t ground ginger

1/2 t all spice

1/4 t nutmeg

1/2 t Himalayan salt

1 1/2 cups shredded carrots (3 medium)

1/2 cup unsweetened applesauce

3/4 cup unsweetened almond milk

1 t pure vanilla extract

Preheat oven to 400 degrees. Mix dry ingredients in bowl. Add wet ingredients. Oil muffin pan. Use large scoop and place batter into 12 muffin tins. Bake for 15 minutes. Enjoy!

Southwestern Quinoa

I love quinoa! This is my Southwestern version!

Southwestern Quinoa

1 cup quinoa

2 cups water
3 scallions, diced

1 can black beans, drained and rinsed

2 cups orange grape tomatoes, halved

1/2 bunch cilantro, roughly chopped

1 avocado, diced
1 red pepper, diced
1 can organic corn, drained and rinsed (optional)

(Dressing)

1/4 cup EVOO

1 T red wine vinegar

zest and juice of one lime
1 1/2 T pure maple syrup

1 t minced garlic

1/2 t Himalayan salt

1/4 t freshly cracked pepper
1/2 t cumin

1/2 t dried oregano or Italian seasoning

Bring the water and quinoa to a boil in a pot.  Turn heat down and simmer for 10-15 minutes or until quinoa is soft and all liquid is absorbed. In the meantime chop all veggies and add to large bowl. Mix dressing ingredients in Vitamix until blended well.  Add the dressing and quinoa to bowl and mix well. You can serve warm or cool in fridge and serve cold.

Easy Guacamole

 

 I really really REALLY love avocados! They are so creamy and perfect! One of my most favorite things to make with avocados is fresh guacamole. It is fairly easy, especially if you have just made some fresh salsa. 

Easy Guacamole

1 avocado

1-2 pinches Himalayan salt

pinch onion powder

2-3 spoonfuls fresh salsa (in a pinch use canned salsa)

Peel avocado and remove pit. Mash with a fork until creamy. Add seasonings and salsa and mix. Perfect on taco salad, raw tacos and with organic corn chips. As you can see, my measurements on this are not exact, I go a lot by taste!

RAW Chocolate Mousse Tarts

After I made the raw tacos last week, I decided to concoct a raw chocolate mousse. (Remember my sister was visiting and she adores chocolate!) It turned out fabulous...I even topped it with some fresh chocolate mint from my garden. Heaven!

Chocolate Mousse Tarts

(crust)

1 cup almonds (soaked for added nutrition)

3 T raw agave

Process ingredients in a food processor until they start to form a ball. Line a muffin tin and place 1 T scoop in each tin and press down. Makes 12 tarts. Place in freezer to form.

(filling)

2 ripe avocados, peeled

1/2 cup dates

2 T coconut oil

2 T raw cacao

2 T water

3 T raw agave

pinch Himalayan salt

pinch cinnamon (optional)

Place all ingredients in Vitamix and blend well until smooth consistency. Set in fridge/freezer until cold. Put  spoonfuls on tart crust and top with desired garnishes. Serve cold.

(garnish)

fresh raspberries

fresh mint

RAW Tacos

These are SO GOOD!!  I absolutely LOVE Mexican food and I have been wanting to experiment with making some raw tacos for quite some time. My sister was here from St. George last week. Since I knew she would appreciate eating raw food, it was just the motivation I needed to make these. There are many layers to the taco, but you can change it up however you would like. You can also make up everything ahead of time for convenience and then place in fridge. Enjoy!

RAW Tacos

(Taco Filling)

1 cup walnuts

1 t cumin

1/2 t chipotle chili powder

1/2 t dried oregano

1/2 T EVOO

1/2 T Bragg liquid aminos

1/4 t Himalayan salt

1/8 t garlic powder

Place all ingredients in a food processor and process until desired consistency.

(Taco Elements)

greens for "shell" (butter lettuce, collards, cabbage, etc) 

baby carrots, chopped 

yellow bell pepper, chopped 

cilantro, chopped

avocado, sliced

Fresh Salsa

Cheezy Queso

Create the raw taco of your dreams by adding desired ingredients. The sky is the limit!

Apple Blueberry Green Smoothie

 Sometimes putting certain colors of fruit in green smoothies helps my children eat them. Case in point, my son does not really love drinking green smoothies if they look too green...I have found that putting blueberries in his green smoothie makes it a more purple/gray/dark green color and then he gobbles it right up. Hence the creation of the apple blueberry green smoothie! (My son LOVES apples and he usually wants to try whatever I make if it has apples in it.)

 Apple Blueberry Green Smoothie

1 cup water

2-3 cups spinach

2 cups frozen blueberries

1 apple

1 frozen banana

1 T raw agave (optional)

Place all ingredients in Vitamix and blend well. Remember to add ice if you are using fresh blueberries/bananas instead of frozen. And of course serve it with a special smoothie straw! Makes approximately one quart. 

"Just Like My Dad's" Salsa

 

My Dad makes amazing salsa. It is addicting!! I finally have come up with my own version of his specialty!  One thing to note about salsa is that it will always taste just a little different depending on how sweet, spicy, and fresh your ingredients are...and everyone likes theirs just a little different. So this is a basic recipe you can add more or less spice to depending on taste!

One more thing....I learned from my parents growing up that when you are cooking with tomatoes, you need to add some sweetener for the best taste. My mom always added brown sugar to her spaghetti sauce and my dad always adds sugar to his salsa! I of course use a natural sweetener, but it is definitely my secret ingredient in this salsa!!

"Just Like My Dad's" Salsa

1 yellow onion

2 t minced garlic

1-2 jalapenos, seeds removed

10 Roma tomatoes, cut in half

juice of 1/2 lime

3/4 t Himalayan salt

1/4 t cumin

1-2 T raw honey (my secret ingredient-pure maple syrup is also good)

1/2 cup chopped cilantro (another must for great salsa!)

Take onion, garlic and jalapeno and process in food processor until desired consistency. Pour into bowl. Add tomatoes to food processor and process until desired consistency. I like mine fairly chunky. Add lime, seasonings and honey and mix well. Add cilantro and stir until combined. Taste salsa and add more salt/spice/sweet if needed. Serve immediately for best results.

Green Smoothies Popsicles

 We love making green smoothie popsicles! I first got my son to even taste a green smoothie by making it into a popsicle!! I adore these ice pop molds. They are bpa free, they have a sturdy base to stand them in, they have drip guards, they are dishwasher safe, they are the perfect size, and they are easy to use.

Green Smoothies Popsicles 

Once you have a good ice pop mold, making green smoothie popsicles is easy. First make your favorite green smoothie recipe. We just made the Pineapple Berry Green Smoothie into popsicles here. You will need approximately 1/2 cup of smoothie for each popsicle. Place the lids on and freeze until solid. Once they are frozen you can even take them off the base and they store neatly. Enjoy!

Pineapple Berry Green Smoothie

 This is the perfect green smoothie for someone who wants to start drinking green smoothies and is also great for children. When you first start adding green smoothies to your lifestyle, I think it is best if you start with spinach as your greens (it is more mild) and use more fruit than greens. I would start with 40% greens and 60% fruit and then gradually add more greens until you have at least 50% greens! I think using sweeter fruit like pineapple is also a great idea. This is my children's favorite green smoothie currently. And you can always add more greens as your taste buds change which makes it a good recipe for anyone! I also give my children special wide smoothie straws that we only use for green smoothies, which they love!!  (I found these colored ones at Bed Bath and Beyond.) Enjoy!

  

Pineapple Berry Green Smoothie

1 can pineapple (100% juice)

2 cups water

4-6 cups spinach (newbys start with 4)

1 1/2 cups frozen strawberries

1 1/2 cups blueberries

1 frozen banana

Place the pineapple, water and greens in your blender. Blend lightly. Add berries and banana and mix well in Vitamix. Add ice if not using frozen fruit to attain the consistency you want.

Coconut Almond Cookies with Lemon Cheesecake Frosting

These cookies are adapted from a recipe I saw in the book Rawmazing Desserts. I changed a lot of the techniques and process of the recipe to make it easier and more raw friendly.  Here is my version! 

Coconut Almond Cookies with Lemon Cheesecake Frosting

(Cookies) 

1 cup raw almonds, soaked for 4 hours

1 1/2 cups unsweetened coconut

1/4 cup coconut oil

1/4 cup pure maple syrup*

1/4 cup agave

Process soaked almonds in a food processor. Add remaining ingredients and mix well. Scoop cookie dough with a 1 T stainless steel scoop onto nonstick dehydrator sheets. Flatten dough into a cookie shape. Dehydrate at 105 degrees for approximately 12 hours, turning half way.  

(Frosting)

1 cup cashews, soaked for 4 hours

1/4 cup agave

1/2 cup lemon juice

zest of 2 lemons

1/3 cup coconut oil

1/2 t pure vanilla extract

1 T nutritional yeast

pinch of Himalayan salt

Combine all ingredients in a Vitamix and blend until smooth. Place frosting in fridge to get cold and firm. Place a spoonful on cookie before serving and top with fresh raspberry if desired.

*maple syrup is not raw but sometimes used in raw food preparations.

Sweet & Tangy Winter Salad

This salad is packed with produce that is in season during the winter months, it is full of flavor and it keeps well in the fridge for several days.

Sweet & Tangy Winter Salad

1 1/2 cups green cabbage, chopped

1 1/2 cups broccoli, chopped

1 1/2 cups cauliflower, chopped

1 1/2 cups carrots, chopped

1/2 cup raw cashews

1 apple, chopped (honeycrisp or pink lady preferred)

1/2 cup citrus dill vinaigrette

Mix all ingredients and serve! 

"Cheezy" Queso Dip

My husband and I both LOVE a good queso! This version has no dairy and tastes just like our favorite restaurant version! I adapted this recipe from one at simplehealthytasty. It is such a versatile dip- perfect as a queso dip with organic corn chips. (I also like to add fresh cilantro and tomatoes on top!) It is also delicious on taco salad, burritos, nachos, veggie sandwiches and to dip raw veggies in!

 "Cheezy" Queso Dip

1/2 cup nutritional yeast

1 1/2 cups raw cashews

1 yellow or red bell pepper, seeds removed

juice from one lemon

1 t minced garlic

3/4 t Himalayan salt

1/4 t cumin

1/4 t chili powder
1/4 t dried oregano

1/2 cup water

Mix everything in a Vitamix and blend until smooth and creamy.

Asian Broccoli Quinoa

I adapted this recipe from greensmoothiegirl. It is amazingly delicious and leftovers are great! I love all the Asian flavors with the quinoa! 

Asian Broccoli Quinoa

1 T coconut oil

1 yellow onion, chopped in food processor

3 cloves garlic, minced

1 yellow bell pepper, chopped in food processor

2 cups water

2 t veggie broth powder

1 T pure maple syrup

1 T rice vinegar

juice and zest of 1 lemon
juice and zest of 1 orange

1/2 t Himalayan salt

1/4 t fresh cracked pepper

1/2 cup sun dried tomatoes, chopped

4 cups broccoli, chopped

1 cup quinoa, rinsed

1 cup raw cashews

Heat oil in saucepan. Add onions and garlic and saute until translucent. Add peppers and saute a couple minutes. Add remaining ingredients except cashews and simmer covered approximately 20 minutes or until broccoli is tender. Toss cashews in right before serving! Enjoy!

Citrus Dill Vinaigrette

Citrus Dill Vinaigrette

1 avocado

1/2 c EVOO

zest & juice of 2 lemons

zest and juice of 2 oranges

1/4 c unpasteurized apple cider vinegar

1/4 c fresh dill

2 T raw honey 

1 T spicy mustard

1 t minced garlic

Mix all ingredients in Vitamix until mixed well. Makes approximately 2 cups. This is so sweet and tangy- the perfect combo for a salad dressing! Watch for a yummy winter salad I made with this dressing! 

Asian Mushroom Lettuce Wraps

My dad made me some delicious chicken mushroom lettuce wraps for my birthday. That was the inspiration for these yummy lettuce wraps. I made them for my husband and he gobbled them up!

Asian Mushroom Lettuce Wraps

butter lettuce leaves

cilantro, chopped

mango, peeled and diced

yellow bell pepper, chopped

(Filling)

1 T coconut oil

3 green onions, chopped

1/4 c water chestnuts, chopped

1/4 cup bean sprouts, chopped

8 oz shitake or baby bella mushrooms, chopped

1/4 cup raw cashews

1 T rice vinegar

2 t Bragg liquid aminos

pinch pepper

Heat oil in pan. Saute green onions for a couple minutes. Add remaining ingredients and saute until mushrooms are tender. Scoop filling into butter lettuce leaves and garnish with desired toppings.  

Naturally Leavened Rosemary Focaccia Bread

This is a fun version of focaccia bread I made using naturally leavened dough. Super yummy!

Naturally Leavened Dr. Dough Master Recipe
1/3 cup (80 g) natural leaven
1 1/3 cups (313 g) water
1 1/2 t (8 g) salt
4 cups (475 g) whole grain flour

Instructions for Naturally Leavened Rosemary Focaccia Bread
3 T extra virgin olive oil
1/2 t garlic powder
1/2 t onion powder
2 T fresh rosemary or 2 t dried rosemary

Step 1: Make your leavening the night before. In the morning, check to make sure your leaven is bubbly, light and at peak performance. This is crucial when you are making bread. Mix all ingredients together until well combined. You can mix it by hand or in a stand mixer. You can knead the dough for a bit if you like, but it is not necessary. Let the dough rest, covered with a wet towel and bowl, at room temperature, for 4-10 hours.

Step 2: Roll out dough slightly larger than a 12" x 18" baking sheet. Pour EVOO in pan and then place dough in pan, then flip once so the other side is oiled. Press dough into edges of pan. Sprinkle with seasonings. Cut with pizza cutter into 15 pieces, 5 long and 3 wide. Cover and let rise until fluffy and nearly double in size, approximately one hour.

I got this awesome baking sheet and lid which helps with the rising process.

Step 3: Preheat oven to 425 degrees. Bake for 10-12 minutes or until lightly browned. We served the hot bread with basil pesto and a mixture of EVOO, balsamic vinegar, and freshly cracked pepper.