Brazil Nut Milk (Almond Milk, etc)
I recently spent 3 weeks working on a special diet with my dad, who is diabetic, and so have been exploring lots of new healthy breakfast recipes. The basis for so many great breakfasts is fresh nut milk, which is SO EASY to make – it literally takes only 5 minutes in the morning if you have soaked the nuts the night before. It’s actually a great way to start the morning – don’t even bother to rinse the Vitamix afterwards – just use it to make a breakfast smoothie!
Easy Nut Milk
- 1 c nuts (brazil nuts or almonds), soaked 7 hours to overnight in 3 – 4 cups water
- 4 c water
- pinch of salt
- 1 t agave
- 1 t. vanilla
Blend soaked nuts with water in Vitamix on high until completely smooth – about 30 seconds. Pour through a nut bag into a large bowl, squeeze nut bag well to extract liquid. (Discard dry nut fiber, unless you can think of something creative to do with it. I tried…. Dehydrated, there is some potential to make homemade biodegradable packing peanuts, but other than that I could not find a use for it).
Add salt and flavorings to taste. Store refrigerated in a glass quart container for up to one week.
Note: you will need a good nut-milk bag for this. These can easily be ordered online, and probably also found at your neighborhood health food store or Whole Foods type market. In a pinch, I have also used a tea strainer, a fine mesh cloth vegetable bag, and even a (new) nylon stocking as my nut-milk strainer. Trust me… all of this is exactly what gives nut milk a bad name – a $12 nutbag at Amazon is a very worthwhile investment.
Ariana Salad (Vegan Caesar Salad)
Named after a vegan friend of mine who doesn’t like cashews, which I normally use as a base for vegan Caesar salad dressing, this dressing was made with Brazil nuts. Brazil nuts are incredibly high in selenium, a trace mineral and powerful antioxidant which has been shown to strengthen the immune system, help prevent cancer, be great for your heart, and also be a mood enhancer…! 1 – 2 nuts a day will do the trick. Since this recipe was originally adapted from a vegetarian Caesar dressing recipe using a base of feta cheese, obviously you can switch out the Brazil nuts with raw tofu, cashews, feta cheese, or any combination you have on hand. Don’t tell Ariana but I did hers with half cashews and half Brazil nuts, and she loved it! 😉
Vegan Cesar Salad
- 3/4 c cashews, Brazil nuts, tofu (or feta if not Vegan)
- 1 -2 cloves garlic
- juice of one lemon (1/4 cup)
- 1/2 c water
- 1 c olive oil (light is best)
- 1 T umeboshi vinegar
- 1 T capers
- Salt, black pepper to taste
Combine all ingredients in blender or vita-mix and blend. Adjust for salt (use less if doing the feta version).Toss over washed and dried romaine lettuce. Top with freshly toasted garlic croutons and serve immediately. Makes 2 cups.
Truly “Raw” Almonds – where to get ’em.
As many raw foodies are aware, most “raw” almonds are not actually raw because the FDA in its Infinite Wisdom requires all almonds sold to be either chemically treated or steam pasteurized. What to do? Get them imported from Spain and Italy, or… buy them directly from the grower!
I have been buying imported raw almonds from Living Nutz, which for some reason are not subject to the same pasteurization standards as US grown 
almonds. High quality, but pricey. I recently discovered that you can also order from the California almond growers directly.
If you live close to California, I would try ordering almonds from Organic Pastures which also looks like a fantastic raw milk source, but unfortunately, they don’t ship all the way to NYC.
Here is a California almond farm that does, and with free shipping! (In my free-shipping consumer frenzy I just ordered 10 pounds before I realized they were not listed as organic), but still, I like their rebellious nature…
This is what they posted online:
The pasteurization rule allows farmers to sell unpasteurized almonds at road side stands and certified farmers’ markets, so we just set up an “online roadside stand” 
I just don’t understand why my neighbors are allowed to buy my fresh almonds, but folks back east, or in the midwest, or anywhere else for that matter, aren’t allowed to. So, via our online roadside stand, truly raw almonds are available, just waiting to be enjoyed. Check us out! www.homegrownalmonds.com
Silky Chocolate Ganache
This recipe is taken from Sarma Melngailis’ Chocolate Tart recipe which can be found in her cookbook Raw Food Real World. Not only is the original tart recipe fantastic, but it has been the inspirational spinnoff for many many deliciously decadent chocolate treats and this ganache is the foundation.
- 2 c maple syrup (or mix of maple and agave syrup)
- 2 c high quality organic cocoa powder (not alkalized)
- 1 c virgin coconut oil
- 1 T vanilla extract
- pinch salt
Combine all ingredients in a high speed blender and blend 1 -2 minutes until velvety smooth. Store in glass containers as a spread or topping, or pour immediately into prepared crust if using as a tart or bar filling.
Evil Chocolate Breakfast Spread
Evil because its crammed with all sorts of wickedly good for you superfoods…cunningly disguised in something like a fudgey dark chocolate Nutella. I love this spread on a thick slice of San Francisco sourdough. I have heard through the grapevine that this spread is also the key component in a heavenly hot chocolate …? Recipe please!
- 1/2 recipe Silky Chocolate Ganache
- 6 – 8 capsules blue green algae*, or more
- 1/4 c finely powdered raw cacao
- 2 T dried goji berries, finely ground in high speed blender
- 1/4 t almond extract
- 1/4 to 1/2 t salt, to taste
- 1/2 cup smooth raw almond butter
In a high speed blender, combine all ingredients except almond butter and blend a minute or so on high, or until everything is a smooth as can be. Lower speed and add almond butter – blend just to combine.
Finish mixing by hand (do not over-blend or the mixture will split). Adjust for sweetness, taste and chocolate intensity, and store in glass containers. Can be kept at room temp for 1 -2 weeks.
Play with this recipe:
- Use roasted and/or chunky almond butter (my favorite)
- Try hazelnut butter!
- Add blue mangosteen powder for even more antioxidant boost
* I use Crystal Manna, because it has a very subtle flavor which is easily masked by chocolate. But you can use any type of bg algae or greens powder – just start with less and see how far you can push it.
Maple Tart Tatin – Breakfast of Champions
This is one of my favorite tarts, and my favorite breakfast! It’s such a beautiful simple way to use fresh seasonal apples (and/or pears) from the CSA or the farmer’s market, and its so easy to make! Sometimes I whip one up while I am making dinner and my boyfriend Hannes and I eat half for dessert and half the next morning. Unlike the traditional French recipe which uses caramelized white sugar, I found that caramelized maple syrup or agave syrup works really really well and makes you feel a lot better afterwards. Also, because the two of us have no trouble devouring an entire tart in one day, I found that with this tart you can get away with using a very small amount of pastry (only 5 T of butter for the whole thing – and tons of fruit!). This allows room to add a rich topping for a decadent dessert, or to keep it clean and simple.
Maple Tart Tatin:
Preheat oven to 375°.
- 1/2 recipe Pure Butter Pastry (freeze the other half – makes it so easy to whip up the next one!)
- 1/2 c. maple syrup, or a mixture of maple and agave syrup
- 1 T butter
- pinch of salt
- 5 -6 apples, mixed varieties if possible, always organic or locally grown
Caramelized Maple/Agave Syrup:
Boil the maple/agave syrup in a 9″ ovenproof skillet/saute pan over a medium high flame for about 5 -8 minutes, swirling and gently shaking liquid regularly to avoid burning. Be very careful here – this stuff is screamingly hot, and sticks – good to keep a glass of cold water nearby just in case.
Take off heat and add butter and pinch of salt, tilt and swirl pan carefully to incorporate. It will really look like caramel here. Let pan cool while you roll pastry:
Prepare the Crust:
Roll the chilled pastry out thinly, to about the same size as the pan. Chill while you prepare apples:
Prepare the Apples:
Only half-way peel the apples so you have stripes of skin showing still. This will allow the fruit to full absorb the syrup, but to keep some of the color, shine, and nutrients of the skin. Quarter each apple vertically, and slice out the core. This can be done very simply in one cut once the apples are quartered.
Arrange apples round side down, on top of caramel in pan. Pack in as many as you can in a roughly geometric pattern. Top with round of pastry, gently tucking extra pastry edges in around the apples.
Bake at 375° for 20 minutes, reduce temp to 350° and bake for another hour. Remove from oven and let sit 20 -30 minutes to absorb juices.
Place a large serving plate over skillet and quickly invert tart onto plate – give a shake to release apples from pan. (I do this over the sink, wearing a baking mit or towel to protect my hand from any hot juices.) This sounds more intimidating than it is – say 1, 2, 3 and then do a bold, quick flip – the faster you do it the less chance of juices escaping.
Options!
- Make this with pears instead of apples, or a mixture
- Add a bit of chopped crystallized ginger
- Add a sprinkling of fresh or frozen whole cranberries before you put the crust on
- Make this using all dark agave syrup instead of maple, and add 1/2 t of vanilla to the caramel after the butter.
*Caramelizing maple or agave syrup is a little trickier than using white sugar because if you are using dark maple or agave, you will not be able to tell by color. After 4 -5 minutes the mixture should start to thicken, boil more slowly, and start to smell more caramelized. If it starts to smoke or smell burned or bitter take it off the flame immediately, and add the butter. This recipe is very forgiving – so don’t be afraid to go a little dark or light with it – you will find your own personal preference. You are just looking to concentrate the sugars from a liquid syrup to something of a hard-crack stage which means it will be crunchy when cool, but still a thick honey-like syrup when boiling. If in doubt, dip a dry wooden spoon tip in the syrup, then dip for a 5 seconds into your a glass of cold water. It should turn into a maple tipped wooden lollipop…. Mmmmmm….
Quasi-raw, butter, and my favorite Peach Gallette
For a while I have been thinking about my own eating habits as being “quasi-raw”… this could be anywhere from 75% – 95% raw, and is totally flexible depending on whats in season, what’s on hand, what country I happen to be in, and who is coming for dinner.
I do believe in the virtues of raw food, and although much of the flavor of fresh (see Addicted to FRESH), comes from uncooked foods, I love also being able to mix it up by taking more traditional cooked/baked recipes and loading them up with really fresh seasonal fruits or veggies, and turning people ON to that freshness in other ways.
Since my background is that of a professional pastry chef, and I LOOOOVE food, all sorts of food…I want to say that there are some things that are not great for you, but cannot be substituted for by anything else, and one of them is butter. Really good butter. Fresh from the farmers market, organic, grass fed when possible, or at least French or European. (You have to be able to smell it, or it doesn’t count).
Can you smell it when you look at this photo? What I love about this tart is the incredible simplicity of it – the flavor is simple bright fresh peach, nestled in a flaky pure butter crust, the shape is as organic and free-form as you want to make it, and it takes no time to pull together with any fruits you happen to have on hand.
Fresh Peach Gallette
Perfect Butter Crust:
- 1/2 c butter, frozen
- 1 1/2 c unbleached white flour (can use up to 1/2 c wwheat pastry flour)
- 1/2 t salt
- 1/2 ice water, with squeeze of lemon
This can be done by hand, but its incredibly easy and fast in a food processor or mini-prep:
Chop butter into 8 -10 pieces and combine with flour in mini-prep. Pulse until butter is no larger than course bread crumbs. Stop, add salt and 4 -5 T of the iced water and pulse just a few seconds more to slightly combine. Turn out into a medium mixing bowl and toss lightly with a fork, adding 1 -2 T water if nessesary until the mixture just holds a ball. Pat lightly into a 1 inch circle and chill for at least 1/2 hour, while you prepare the fruit.
Preheat oven to 375. Prepare fruit:
Peach Mixture:
- 4 -5 peaches, washed and sliced thinly
- 1 t vanilla
- 1/4 t almond extract
- 1/4 c Agave syrup, to taste
- 1 t arrowroot powder (or cornstarch)
- pinch salt
- pinch nutmeg and cinnamon
Combine fruit and remaining ingredients and allow to macerate for 10 -15 minutes while you roll the crust.
Roll the chilled dough into a large circle, 3 -4 inches beyond diameter of the the pan you are using. This is a freeform tart, so you can make it in anything you have – its supposed to be rustic. I like using an 11′ glass quiche pan (shown above).
Pile fruit in center of crust, even out, and then fold the pastry sides gently towards the middle, so they lay directly onto the fruit, leaving the middle exposed. Crazy, uneven shapes are fine – part of the charm of this tart.
Bake for about 40 minutes at 375, then reduce to 350 and bake for another 20 -30 minutes until the crust is golden brown and the peach juice is thickend slightly.
Remove from oven and brush the exposed peaches with a bit of the juice form the tart to moisten them and make them shine. Serve warm for dessert, and then finish off the next morning for breakfast!
Options:
- Add a smattering of blueberries, raspberries, or blackberries
- Replace cinnamon with zest of 1/2 lemon
- Replace peaches with nectarines, plums, or any other stonefruit in season
- Replace stonefruit with apples or pears, or combination.
- Try adding chopped crystallized ginger and a few cranberries.
- Use maple syrup instead of agave, or use a combination
Dragon Crackers
This raw cracker recipe is an adaptation from the recipe in Roxanne Klein and Charlie Trotter’s gorgeous book Raw. In my not-so-humble opinion, Roxanne and Sarma have been the leading edge in making raw food stylish and sexy.
For Crackers:
- 1 1/2 c golden flax
- 2 c white sesame
- 1/4 c black sesame
- 2 c water
- 1/4 c agave (dark is best) or maple syrup
- 2 T nama shoyu (raw soy sauce)
- 2 dried chipotle chili peppers, stem and seeds removed
- 1/2 t red chili flakes
- 1 t salt
- 1/4 c sesame oil (toasted is nice)
For topping:
- 2 Tbs agave/maple syrup mixed with 1/4 c water
- salt, or smoked salt
- paprika, or smoked paprika for sprinkling (optional)
Mix all cracker ingredients together and soak overnight.
Blend 3 cups of the soaked mixture (make sure you get the chipotles in there) in a blender or food processor for a couple of minutes. Add 1/4 cu sesame oil and up to a cup of water as necessary to keep things moving. The idea is to break up some of the flax and sesame to make it more digestible and give a nice cracker base, but not to make it a homogenized pulp. Flecks are good.
Combine with the unblended mixture and adjust for taste. Should be slightly sweet and spicy- not too salty.
Split between 4 Teflex sheets and spread evenly. Add more water to batter if needed – it will just evaporate. Dilute agave in water and lightly spray or brush on tops of crackers. Sprinkle lightly with salt and smoked paprika.
Dehydrate overnight or until dry enough to flip. Flip over and break into big jagged shapes and dehydrate for 1 -2 more days on screens until they are crunchy. Taste and adjust the salt/sweet hit along the way by spraying agave/sprinkling with salt.
These crackers take a long time to dry and if you use agave rather than maple syrup, they make always stay just a little bit chewy. Really nice though – everyone loves these crackers.
Flavor Trick: with crackers and snacks I always try to hit a nice sweet salt balance on the surface, so the flavor explodes on your tongue. That makes the brain happy and paves the way for all the other nuances to come out as you chew.
Herbed Walnut Hemp Quackers
I call these raw crackers “Quackers” in tribute to Sarma Melngailis’ retail store One Lucky Duck. This recipe comes from a combination of two of her recipes in Raw Food Real World.
- 5 c raw walnuts (soaked 5 hours or overnight)
- 5 c diced zucchini
- 1/2 c sun-dried tomatoes, soaked 1 hour or more.
- 1 shallot, peeled and chopped
- big handful of fresh herbs
- 1/4- 1/2 c water (or tomato soak water, if not too salty)
- 1 c ground golden flax
- 1/2 c hemp seeds
- 2 t salt
In food processor or high-speed blender, grind walnuts to a rough powder one cup at a time. Transfer to a bowl. Blend zucchini, tomato, shallot, herbs and water and grind to a thick paste. Little flecks are good. Mix in bowl with walnuts, add remaining ingredients and adjust to taste. Add a little tomato soak water or more water to make a spreadable batter.
Spread mixture onto 4 Teflex sheets and sprinkle tops lightly with salt. Dehydrate at 115 6 – 8 hours or overnight. Flip over, cut into any cracker shape you like, and continue drying on screens until completely crunchy and dry. Store these crackers in the refrigerator.
Flavor Trick: with crackers and snacks, I like to keep the batter lightly salted and add a little salt (and sometimes sweet) on the top so you get an immediate flavor hit when you bite in. Most whole foods release their flavor as you begin to chew, but our Western palates have been conditioned by Doritos and such to expect a flavor explosion at the first bite. So do it!
Kashi Porridge
I grew up in the 70’s with a hippy mom who went through great lengths to get me to eat healthy food (thanks Mom!) and I have a tortured childhood memory of staring at the pile of cooked buckwheat on my plate and wondering how I was ever going to survive… so I was really surprised at how delicious and deeply satisfying this breakfast cereal is, made entirely of buckwheat and raw sunflower seeds! You have to try it!
Serves 4
- 1 c raw buckwheat groats
- 1/2 c raw sunflower seeds
- 1 t salt
- 4 1/2 c water (or soy, or hempmilk, or apple cider!)
Blend buckwheat and sunflower seeds in a hi speed blender to a fine meal, with a little texture to it still.
Dry roast in a heavy bottomed pot, (large enough for porridge) for 4 -5 minutes, stirring contstantly, just to get a nice toasty flavor.
Add salt and water, whisking constantly (be careful when you first add the water the the hot pan – it will steam up).
Let cook 4 -5 minutes, or until buckwheat is soft and cooked through.
Conscious Food Choices 