Conscious Food Choices

For the love of delicious healthy food…

Creamy Parsnip “Fettucine” with Marinated Mushrooms (Raw)

This is blow your mind delicious alternative-to-pasta dish. Its easy to make but you have to get into the “Zen of Parsnip Peeling”…or have a couple of kitchen helpers around – it’s fun to do with friends!

Parsnip Pasta (Serves 4)

I love parsnips! They seem to be a very under-rated vegetable since no one seems to know much about them. They are wonderfully sweet and have a mellow wintery satisfying flavor and if you peel them into Fettuccine-like noodles with a simple vegetable peeler, they develop a delicious silky mouthfeel that is completely satisfying with a rich creamy nut sauce.

Texture Trick: the trick to the vegetable pastas is in how you cut it. You much slice or peel with the grain of the parsnip (or zucchini, or goldbar squash). DO NOT use one of those cool spiral slicer gizmos to make a vegetable pasta. Cool as it may look,  those slicers will cut through your vegetables against the grain, resulting in a rough and mealy mouthfeel which is not good for a pasta dish.

  • 8 medium sized parsnips,  thoroughly peeled to take off all the tough skin.
  • 1 zuchinni or goldbar squash, very lightly peeled, just to take off the smooth outer skin
  • 1/2 t salt
  • 1/2 cup dry white wine
  • 2 T olive oil
  • freshly ground black pepper

Peel the parsnips into fettucine shaped “pasta” the same way you would peel a carrot, rotating the parsnip by small turns until you run into the core. Keep peeling away as long as the parsnip is sweet and tender. Depending on the parsnip this might be the whole thing, or you might have to stop at the core which is sometime woody. (yes – you will have to keep munching on the raw parsnip as you prep… watch out, it’s habit forming).

Peel the zucchini into fettucine the same way, stopping short of the seedy core. We are just going for texture here.

Add salt and gently massage into the tangled mass of shredded veggies until they begin to soften and get slippery. This helps to break down the viberous nature of the vegetables and to give it that nice, smooth “cooked” feel in your mouth.

Now add the wine and the olive oil and massage in for a minute or two. Taste for salt, add pepper.  It should be completely delicious even at this stage.

Let sit at room temperature for at least an hour for vegetables to soften and marinate in the wine. You can do this up to  24 hours ahead.

Marinated Mushrooms

  • 1/2 lb brown crimini, king oyster, or mix of other fresh wild mushrooms, cleaned.
  • 1 T lemon juice
  • 1/4 c olive oil
  • 1/2 t finely crushed garlic
  • 1 T finely chopped fresh parsely
  • course salt and freshly ground pepper to taste

Cut mushrooms into thick slices or bit sized chunks and toss with remaining ingredients- massage marninade into mushrooms gently with your hands for one minute. Adjust for taste (it should already be delicious at this stage).

Warm in dehydrator for 1 – 3 hours until mushrooms are soft and sauteed tasting. (Dehydrating is optional – you can simply leave out at room temperature and it will taste great).

In a large serving platter, top pasta with  Raw Rosemary Cream Sauce, and finish with a heap of mushrooms in the center. Enjoy!

Note: any leftover parsnip pasta can be made in the base for the Warm Winter Carrot Soup.

January 16, 2010 Posted by | Low Carb Recipes, Main Courses, Pasta, Raw Food Recipes, Recipes, Vegan Recipes | , , , , , | Leave a comment

Cashew and Macadamia Nut “Boursin Cheese” (Raw)

This is a great vegan “cheese” which also becomes the base for some delicious creamy sauces. You can use pinenuts, cashews, macadamia nuts, or play with any combo of the three. This makes about 4 cups of cheese.

  • 4 cups soft nuts, soaked for 2 -4 hours (cashews, pine nuts, or macadamia nuts)
  • 1/2 c olive oil
  • 2 shallots
  • 1/2 cup lemon juice
  • 4 t. nutritional yeast
  • 2 t. salt

Blend together in a food processor or blender until smooth, let chill 2 hours for flavors to mellow.

Serve as a spread on raw crackers or thin as a dip for vegetables.

For flavored cheese spreads, add any of the following to a cup of the cheese recipe:

  • 1Tbs finely minced fresh herbs and garlic
  • 1/4 c Finely diced sweet red pepper and scallions
  • Zest of one lemon
  • …or come up with your own!

January 16, 2010 Posted by | Cheese 'n (Non) Dairy, Low Carb Recipes, Raw Food Recipes, Recipes, Sauces, Snacks/Crackers, Vegan Recipes | , , , | Leave a comment

Chocolate Super-Macs

“Chocolate hides a multitude of evils!” I use a little regular cocoa to get the rich chocolate taste and look, add a little extra sweetener, and then pack these with raw chocolate, blue green algae and any other superfoods I have on hand (and can get away with) – ground goji berries, mangosteen powder, etc. Have fun watching people who would never eat this kind of stuff pop these cookies in their mouth, one after the other!

  • 1 recipe Marvelous Macs
  • 1/2 cup finely ground raw cacao
  • 3 – 4 T organic cocoa powder (not dutch/alkalized)
  • 6 – 8 capsules Crystal Manna blue-green algae*
  • 2 T agave or maple syrup

Add all ingredients together and adjust for taste (which means, if you can get away with adding more blue-green algae and not tasting it – do it!

Scoop and dehydrate as for Marvelous Macs.

* You can use any kind of greens or blue-green algae you like – I find that this brand has a very mild flavor which allows me to use a lot more without detection.

January 16, 2010 Posted by | Desserts, Raw Food Recipes, Recipes, Vegan Recipes | , , | Leave a comment

Marvelous Macs

These are a staple in our house – I eat these for breakfast! This is a recipe adapted from Sarma Melngailis’ first cookbook, Raw Food Real World and the original version of these Blond Macaroons can be purchased at

  • 3 cups dried unsweetened coconut
  • 1 1/4 cups raw almond flour, ground with 1/4 c hemp seeds
  • 2/3 c maple syrup/agave (dark or light)*
  • 1 T vanilla
  • 1/2 t. sea or Himalayan salt
  • 3 T maca powder (optional)
  • 1/3 c coconut butter
  • 1/2 c raw cacao nibs (optional, for “chocolate chip macs”)

Mix all ingredients together in a bowl (kneed the last bit in with your hands!)

Spoon or scoop 1 1/2 inch balls onto a dehydrator screen. (A 1 oz French ice cream scoop is perfect for this job!). Alternately, you can chill this in the refrigerator for a hour and roll into balls with your hands.

Dehydrate 115 F for 12 – 24 hours, or until they are a crunchy/chewy as you like!

* Use all agave for a low-glycemic version, or you can play with other sweeteners like Yacon syrup.

TIP: Double this recipe, split in half, and make Chocolate Super Macs too!

January 16, 2010 Posted by | Desserts, Raw Food Recipes, Recipes, Vegan Recipes | , | Leave a comment