Raw Chocolate Brownies

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If you’ve been reading my blog for awhile you may have noticed that when I do chocolate it’s never in a small way. I like it rich and dark and decadent. These brownies are all that–plus they are psychologically satisfying in that they are almost good for you, albeit highly caloric.

I discovered Laura-Jane, The Rawtarian, quite by accident, but I can’t say enough good things about her website and her recipes. Her site offers free how-tos, videos and recipes–she will even email you a beginner’s guide to raw food in pdf format. Cool lady, cool content–I dove right in and I’m still exploring her recipes, looking forward to my next raw foods culinary caper.

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Serve these brownies in small pieces, because they are very rich. One thing I have learned since going vegan–dishes made from whole foods tend to fill you up quickly as they are identified by our bodies as nutritious fuel. Although these are meant to be a treat, they are filled with organic raw pecans, dates and coconut–plenty of real, whole foods; no  grains or starches. Enjoy!

Raw Brownies

from  www.therawtarian.com

Carrot-Coconut Soup with Fresh Ginger Root

 

Summer is coming down fast and I find myself seeking light, refreshing meals. Here’s a quick soup that is both nourishing and super easy to put together!

Carrot-Coconut Soup with Fresh Ginger Root

(recipe courtesy Kerry Ogden, MA, LPC)

Ingredients

4 medium carrots, peeled
1½-inch piece of ginger, peeled
1½ cups almond milk
1 cup coconut milk
½ teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon sea salt
squeeze of lime

Avocado (optional)
Cilantro (optional)

Method:

1) Chop the carrots and ginger.
2) Using a high-speed blender, combine ingredients until smooth.
3) Squeeze lime, adjusting flavors to taste.

Garnish with chopped avocado and cilantro ( I used fresh mint).

 

YakiZoodle with Veggies and Edamame

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This is a spur of the moment post, just because I want to share an idea more so than a recipe. Although a recipe is included, feel free to do what you do, but whatever you do…try zucchini noodles!!

Last night, in my home kitchen, having gone through the rotation of Mexican, Italian, American and Indian dishes over the course of the week, I pulled together an Asian- inspired meal on the fly.

I don’t know if I ever mentioned how much I LOVE noodles, particularly Japanese Yakisoba style, which is like fried rice, but with buckwheat soba or udon.

I steamed a handful of POTSTICKERS from the freezer as a first course, then followed them with these tasty zucchini noodles fried up with vegetables, edamame and my secret ingredient: TOM YUM PASTE  Spicy, savory and delicious!

Yaki Zoodle with Veggies and Edmame

Ingredients

2 large zucchini

2 cups assorted vegetables, cut small for faster cooking (whatever you have in the fridge)

3/4 cup edamame, shelled and thawed (if frozen)

Asian flavoring paste like Tom Yum (or a combination of soy sauce, garlic and chili paste, like Sambal Oelek will work)

Sesame oil for saute

Method:

  1. Spiralize the zucchini into noodles using a spiral cutter, or you can also make ribbons with a vegetable peeler and then cut the ribbons into thin noodle-like strips.
  2. In a large skillet over medium high heat, saute vegetables in a bit of sesame oil until tender-crisp. I start with the hard vegetables first: celery and onions that take a little longer, then add the softer, faster cooking veggies, in stages, ending with the edamame, which only needs to be heated.

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3.  When the veggies are all cooked and hot, remove them from the pan and set aside.

4.  Take a bit more oil (about 1 tbsp) and heat it gently, then add the Tom Yum paste (about 1 tbsp should do it) whisk it together until blended. It won’t totally blend, but you are just looking to distribute the paste for the zoodles.

5. Add the zucchini noodles to the pan, stirring to heat and slightly soften over medium-high heat. Once the zucchini looks about halfway cooked, add the veggies back in and increase the heat to medium high, getting everything nice and hot. The seasonings will be well distributed all over the zucchini and the vegetables. Taste and add more if desired.

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Serve immediately!

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Note: NEVER overcook veggies. Apply only enough heat to soften them so they are edible.  This will give you the best flavor and texture, not to mention more nutrients. Trust me, an overcooked veggie is a completely different veggie than a properly cooked one. For this recipe, honestly most of the veggies could just be thrown in raw at the end and eaten crunchy anyway. Your choice.

 

 

 

 

 

 

 

Raw Lasagna Rolls

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Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. Having just recently begun my exploration of raw foods, I admit I was skeptical at first. However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.

This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal.

RAW LASAGNA ROLLS

from www.nakedavocado.com