Conscious Food Choices

For the love of delicious healthy food…

Ginger-Goji Super Granola and Friends…

I am not crazy about the flavor of goji berries, but am a strong believer in their superpowers, so this is a way to spice them up by dry blending them with a bit of crystallized ginger. (Yes, the sugary one…but a little goes a long way).

Ginger-Goji Super Granola (Raw-ish)

  • 1/2 recipe of Vanilla Almond Granola Base 
  • 3 c flaked or shredded dried coconut (combo is nice)
  • 2 c walnuts and/or pecans (soaked and dried)
  • 1 c organic goji berries,  dry blended until roughly powdered
  • 2 T finely chopped crystallized ginger pieces
  • 1 T freshly grated ginger
  • 1 c dried mulberries, (or ¼ c dates, raisins or other dried fruit) coarsely chopped or lightly dry blended
  • 2 T liquid coconut oil
  • 1/4 t coarsely ground sea salt
  • 2 T maple syrup
  • 1 t cinnamon (optional)
  • Vanilla maple glaze made with: 1 T vanilla plus 1/4 c maple syrup

Dry blend crystallized ginger, fresh ginger and goji berries in Vitamix until most of the goji berries have powdered and are reclumping into gingery bits. The odd whole berry is fine here too.

Combine coconut, chopped nuts, gingered goji berries and other fruit in very large bowl. Add liquid coconut oil and toss to coat.

Add 2 T. maple syrup, salt and cinnamon or other spices and flavorings, toss lightly to coat.

Finally, add Vanilla Hemp Granola Base over nut mixture. Toss lightly, drizzling with remaining maple-vanilla mixture so everything is lightly coated. Make sure not to overmix at this point – there should be distinctive lumps of the oat-y base, alongside the coconut-nut mixture, all lightly glazed with the maple vanilla mix… (Mmmmm)

Spread onto 3 or 4 Perflexx sheets. Dehydrate 8 -12 hours or overnight, turning once to crisp up the undersides.

 

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Flavor Variations (are endless… these are just ideas)

Maple Pecan Granola

  • Use all pecans instead of walnuts
  • Use gingered gogi berries, or not…
  • Use only the finely shredded coconut, not flakes
  • Increase cinnamon to 2 T
  • Add 1/2 t freshly grated nutmeg

Blueberry Almond Granola

  • Use 2 cups chopped raw almonds (soaked, dried and truly raw)
  • Use only flaked coconut
  • Leave ginger out but dry blend the gogi berries to a fine powder to dissapear them
  • Use 1 c sundried blueberries as the dried fruit,  and do not chop or blend.
  • Replace cinnamon with 1/2 t fresh lemon juice and zest
  • Add 1/2 t almond extract to and 1 t lemon juice to vanilla maple glaze

Rainforest Crunch:

Brazil nuts are a great source of selenium, a necessary trace mineral not easily found in many foods. This is a good way to eat a little bit each day.

  • Use 1 c walnuts, plus 1/2 c brazil nuts, soaked overnight, thinly sliced and dried
  • Add 1/2 cup finely chopped raw cashews, (unsoaked is fine).
  • Use chopped dried figs, pineapple and/or mango for the fruit.

Pumpkin Spice:
Pumpkin seeds are another great nutritional powerhouse. Extremely high in minerals, especially magnesium, plus a wide range of B Vitamins, and Zinc, they also contain L-Tryptophan which among other things, makes you feel good. Along with walnuts, they are also listed as one of the better sources for omega 3 fatty acids.

  • Add 1/2 t nutmeg, 1/4 t dried ginger and a pinch of cloves, or 3/4 t pumpkin spice mix to gogi berries and dry blend.
  • Add 1 cup soaked and dried pumpkin seeds to the blender just at the end, to coat them in flavor
  • Add 2 t cinnamon and a dash more nutmeg or spice blend to the vanilla maple glaze at the end
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June 18, 2011 Posted by | Breakfast, Food Consciousness, Raw Food Recipes, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | , , , , , , | 1 Comment

Pura Vida Tortilla Soup (Raw)

“Pura Vida” literally means “Pure” and “Life”, and it is a term used loosely in Costa Rica as a greeting or farewell  – meaning things are cool, and that life is good, in balance…

This recipe was based on Ani Phyo’s Tortilla Soup Recipe in her book, Ani’s Raw Food Essentials, but I think Tracy Morrisette, the chef at the Goddess Garden, brilliantly improved it with the addition of a little nutritional yeast and chili powder. Not to mention some utterly addictive deep fried fresh tortilla strips covered in her nacho cheese-flavored spice mix! Tracy made this soup for us on the first retreat here in Costa Rica and it blew my mind: an utterly virtuous and creamy raw soup with a handful of wickedly delicious crunchiness on top. Pura Vida!

Serve this gently warmed up for a cold winter day, or at room temperature on a hot one.

Pura Vida Tortilla Soup (Raw) – Serves 6

  • 4 1/2 cups tomatoes, chopped
  • 1/4 small red onion, chopped
  • 3/4 cups olive oil
  • 2 t salt
  • 1 ½ t garlic
  • 1/2 fresh jalapeno (or to taste)
  • 1 t cumin
  • 1 t ancho chili powder
  • 1 t dried oregano
  • 1 T nutritional yeast
  • 2 sundried tomato halves, soaked
  • 3 cups water (use soak water from tomatoes)

Fried Tortilla Strips

  • 6 corn tortillas, cut into half inch strips
  • 2 T nutritional yeast
  • 1/2 t salt
  • 1/4 t onion powder
  • 1/4 t garlic powder
  • 1 T ancho chili powder

Blend the Soup: Combine all soup ingredients in a Vitamix and blend until completely smooth and creamy, taste and adjust for salt and spiciness.

Fry the Strips: Combine yeast and spices in small bowl and set aside. Deep fry tortilla strips in two or three batches until crisp and lightly brown.  Drain each batch well on newspaper covered with paper towels to catch the oil, and sprinkle generously with the seasoning mix, tossing to coat. Serve in bowls alongside soup.

Serve soup cool at room temperature, or warm slightly in a saucepan: stirring constantly and testing with a finger often to make sure it does not get too hot. Pour immediately into warmed bowls and pass the strips!

March 8, 2011 Posted by | Fresh, Low Carb Recipes, Raw Food Recipes, Recipes, Soups, Vegan Recipes | , , , , | 7 Comments

Raw Pad Thai with Young Coconut “Noodles”

The Farmer's Market in Limon

Like the Raw Lasagna, my Raw Pad Thai recipe is also an adaptation from Russell James’ original recipe. (If you haven’t already – sign up for his email list to get the original emailed to you). This recipe is extremely flexible so use what you have on hand. I made this one with tahini because for some reason that is available here but also have made it with almonds, almond butter, and peanuts and it’s great. I used raw bok choy which I was lucky to find in the farmer’s market in Limon and love the combination of that with the arugula, but napa cabbage is great too, and of course if you can get mung bean sprouts (I can’t) then that would add a more Pad Thai touch to the recipe.

Young coconuts and tamarind are easily available in this part of Costa Rica, but you may have to do a bit of sleuthing to find them in your home town. Look for Tamarind Paste in your local Hispanic market (ask for Tamarindo) and both tamarind paste and young coconuts, or “white coconuts” can often be found in the produce section of Chinese or Southeast Asian markets, and in some high-end markets like Whole Foods.  You can also ask your local health food store to order you a case of young coconuts – they come 9 to a box – and then cut them all open and freeze the meat and juice to have on hand all the time. I love young coconuts! This is just one of the many ways you can use them.

Raw Pad Thai “Noodles” and Vegetables – Serves 4

Young Coconuts

  • 2 – 3 young coconuts
  • 1 ½ cups arugula, torn into 3′ pieces
  • 2 carrots, ribboned with a vegetable peeler
  • 1/2 red bell pepper, julienned
  • 4 cups young bok choy, sliced thin on diagonal
  • 1 spring onions, sliced thin on diagonal
  • 8 basil leaves, chiffonade
  • 4 tablespoons cilantro, roughly chopped

Pad Thai Sauce

  • 1 oz tamarind paste (or 2 dried apricots, one date, plus 1 T lemon juice)
  • 3 T palm sugar, or coconut crystals, or sucanat
  • 1 T red miso
  • 1 t sesame oil (leave out if using nuts instead of tahini)
  • 4 sundried tomato halves, soaked
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 t dulse flakes or kelp powder (optional)
  • 1 teaspoons ginger
  • 1 teaspoons garlic
  • 1 tablespoon lime
  • 1/2 jalepeno, seeded and minced
  • 6 T tahini

Make Sauce: Combine all sauce ingredients in a Vitamix or other high speed blender and blend until smooth.

Prepare Noodles: Cut open the top of the coconuts with a large sturdy cleaver over a large bowl, being careful to capture the juice. (Use juice for another purpose… like drinking!) With the back of a spoon, gently work out large pieces of the white flesh from the inner shell. (If you are new to this, Dr Ralph gives a thorough video intro to coconut whacking here). Slice the meat of the coconut in to long, fettuccine-like pieces.

Assemble Pad Thai: In a large bowl, toss together all vegetables, reserving a pinch of basil and cilantro for garnish. Pour 1/2 sauce over vegetables and massage gently with your hands to coat well and soften vegetables. Add coconut noodles and toss gently, adding some or all of the remaining sauce to taste. Allow to sit for 1/2 – 1 hour to allow flavors to combine and serve with a sprinkle of herbs and a slice of lime.

February 27, 2011 Posted by | Fresh, Low Carb Recipes, Pasta, Raw Food Recipes, Recipes, Salads, Sugar Free/Unrefined Recipes, Vegan Recipes | , , , , , , , | 1 Comment

Rosemary “Cream” Sauce (Raw)

This recipe is a slight modification from the one in Sarma Melngalis’ new cookbook Living Raw Food. Get this book – its awesome.

Blend everything up in a high-speed blender until completely smooth and creamy. Use to make Parsnip Pasta with Marinated Mushrooms.

January 17, 2010 Posted by | Low Carb Recipes, Raw Food Recipes, Recipes, Sauces, 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

Raw is Sexy!

Sarma Melngailis. Check her out.

More on her later, but she’s been a HUGE inspiration to me. And runs Pure Food and Wine – there is no place like it.

Tip: go with girlfriends for dessert. Bring money.

October 29, 2009 Posted by | Vegan Recipes | , , | Leave a comment