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RECIPES




No Appliances Needed:
Recipe for Marinated Vegetables

Ingredients:

  • 1 cup broccoli florets
  • 1 red bell pepper
  • 1 zucchini
  • 1/2 cup sundried tomatoes
  • 1 tablespoon basil
  • 2 tablespoons olive oil
  • 1/2 lemon squeeze

Stir together the lemon juice, basil and olive oil. Chop the broccoli, red bell pepper, zucchini and sundried tomatoes into thin slices. Mix all ingredients together in a bowl and cover. Let marinate in refrigerator 6-8 hours. Bring to room temperature when serving.

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Transition Recipes - Tortilla Soup

I was well into my adult years before I ever tried Tortilla soup, which is a Mexican dish. I'ts a simple vegetable based soup with tortilla chips in it. If you're doing the raw version, use raw corn chips, and for the cooked version you can use tortilla chips or taco shells! Enjoy.

Raw Tortilla Soup:
Ingredients:

  • 2 tomatoes, chopped
  • 2 large red bell peppers, chopped
  • 1/4 cup sundried tomatoes
  • 1/4 cup dried oregano
  • 2 stalks celery, chopped
  • 3/4 cup water
  • 2-3 tbsp olive oil
  • 2 tbsp namashoyu
  • 1 tsp salt
  • 3/4 tsp cumin
  • 1 clove garlic
  • Dash cayenne pepper
  • 6-8 raw corn chips
  • Optional garnishes: raw corn, avocado or tomato
Directions:
  1. Add the ingredients to a blender or food processor in the order listed, omitting the chips.
  2. Blend until pulpy but not completely smooth
  3. Add in the chips and blend on a low speed until chips are chopped and distributed evenly.
  4. Pour into a bowl and top with raw corn, avocado or chopped tomatoes. Enjoy!

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Cooked Tortilla Soup

firefox Ingredients:

  • 3 cups hot water
  • 1/2 cup sundried tomato
  • 1 large carrot chopped
  • 1 large celery chopped
  • 1 teaspoon chopped onion
  • 1 garlic clove
  • 6-7 leaves fresh spinach
  • 1 low sodium vegetable cube
  • 8 pitted kalamata olives (optional) here)
  • 10-12 tortilla chips
  • salt and pepper to taste
  1. Dissolve the vegetable cube in the hot water
  2. Pour vegetable stock in blender followed by ingredients in order listed, being sure to blend between each ingredient, waiting to add the tortilla chips last
  3. Taste. Add salt or pepper if needed. This recipe doesn't usually need salt.
  4. Serve right away. Enjoy

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Raw For Beauty - Pumpkin Face Mask

firefox INGREDIENTS

  • 1/4 cup pumpkin, diced
  • 2 figs
  • 1 teaspoon apple cider vinegar (or witch hazel)
  • 1 tablespoon cornmeal
  • 2 teaspoons aloe vera gel
  • 1 teaspoon jojoba oil
  1. In a blender, puree the pumpkin pulp. Add in the figs and witch hazel. Remove from blender and mix with remaining ingredients in a medium bowl.

  2. Apply a small amount of the mask to the face, avoiding the eye area. Massage softly in circular motions and leave on for 15-20 minutes.
    Rinse off with water and pat dry.

  3. Remaining mixture will store covered in refrigerator for up to 5 days.

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2 Types of Pumpkin Soup

You this week I'm giving you an abundance of ways to use up those pumpkins, they're edible foods, not just cute (or scary) decorations. Below are two soups:

firefox Raw Pumpkin Soup:

  • 2 cups pumpkin pulp, pureed
  • 2 cup apple juice
  • 1 cup carrot juice
  • 1 avocado (ripe, remove pit)
  • 1 clove garlic (minced)
  • 3 teaspoons olive oil
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  1. In a food processor mix all ingredients together. Add salt and pepper to taste. You can sprinkle a bit of cinnamon, oregano or pumpkin seeds on top to give it a punch. Voila!

Vegan Pumpkin Soup:

firefox

  • 3 cups pumpkin pulp
  • 2 cups potatoes, diced
  • 1/2 cup celery, diced
  • 1/2 medium onion
  • 2 clove garlic
  • 2 tablespoons each coconut oil (or olive oil), oregano and cumin
  • salt and pepper to taste
  1. Heat the oil at a medium temperature in a large skillet. Stir in the onions, celery, and garlic and sautee until brown.
  2. Add the potatoes and pumpkin, and sautee until covered well with seasonings.
  3. Pour water into skillet unti it covers all ingredients and simmer on a low flame for about an hour.
  4. When cooking is complete, let cool until it it warm (instead of hot) and puree in food processor or blender.
  5. Add salt and pepper to taste. Enjoy!

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Raw For Beauty - Hair Treatments

My hair is in serious need of a trim, but until I my newest hair dresser has an available Saturday appointment (a few weeks ago) I’m going to have to do some home TLC to my already low-maintenance regime. I’m in serious need of a trim, but I have a few issues going on right now, including undeniable split ends. If you need some hair TLC look at the recipes below for a little aid:

firefoxMask for oily hair
Ingredients:

  • 1/3 cup parsley, finely chopped
  • 1 teaspoon distilled vinegar
  • 2 tbsp. castor oil
Mix the ingredients well and rub in the mixture in your hair while dry, at the roots. After 30 minutes wash your hair and at the end rinse well.

Mask to get shiny hair
Ingredients:

  • 2 tbsp. acacia honey
  • tbsp. fresh lemon juice
Mix together into a creamy paste. Apply to dry hair using a brush. Leave on 10 minutes and rinse well. For most effective treatment, use twice a week.

Mask for split ends
Ingredients

  • 2tbps. honey
  • 1 tbsp. vinegar
  • 1 tbsp. almond oil
Mix well and apply to the ends of dry hair. Leave on for 30 minutes and rinse with warm-to-hot water.

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Yummy Stuffed Peppers

If you've ever been intimidated about making anything stuff, that all changes now. These two recipes are yummy any way you take it. There are two portions for each recipe listed here so you may want to double up. I adore these, though I prefer the raw recipe since it's so much quicker (and obviously, healthier). See below:

firefox Raw Stuffed Peppers:

2 bell peppers (any color)
Preparation: Cut the tops off the peppers and remove the seeds & membrane

Filling:

  • 1 cup walnuts (soaked for 2 hours)
  • 2 teaspoon Braggs amino acids
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon olive oil
  • ½ clove garlic, minced
  • 3 teaspoons fresh or dried oregano
  • The tops of the bell peppers listed above, finely chopped
  • a pinch of salt

Directions:

Mix the walnuts, braggs, lemon juice, olive oil and garlic in a food processor until it’s a paste-like, tuna like consistency. Transfer to a mixing bowl and stir in the oregano, bell peppers and salt. Fill the peppers with the mixture. Enjoy!


Vegan Stuffed Peppers (Cooked):

2 bell peppers (any color)
Preparation: Cut the tops off the peppers and remove the seeds & membrane

Filling:

firefox
  • 1 cup corn, cut from the cobb
  • 1/2 cup finely chopped walnuts
  • 1 tablespoon coconut oil (or olive oil)
  • 1 sm. onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh or dried oregano
  • 2 carrots, finely chopped
  • 1 cup cooked brown rice
  • a pinch of salt

Directions:

Heat the olive in a skillet. Add the onion and garlic and sauté until brown. Add the corn, walnuts, oregano and carrots and cooked until thoroughly heated. Add the brown rice and mix. Remove from heat. Add mixture to the bell peppers and bake in oven at 350 degrees for 30 minutes. Remove from oven, let cool and enjoy

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Spinach Lasagna

When I was younger and had just moved to New York I had a date with a guy that was an amazing chef (his other traits, not so wonderful). He made some killer italian food and it made me dream of marcrying an italian chef. That didn't happen, but my love for italian is just as strong as it was back then. Today's recipes are for lasagna. This is just another case where raw is waaay faster than the cooked version. Enjoy.

Raw Spinach Lasagna

firefox Ingredients:

  • The noodles:
    2 bunches of spinach leaves, washed with stems cut at base
  • The marinara
    2 cups worth of fresh tomatoes
    3/4 cup worth of sundried tomatoes
    a few leaves of fresh basil or oregano
    1 tablespoon olive oil
    2 cloves garlic, sliced
  • The cheese
    2 cups pine nuts (or macadamias, whichever you find the cheapest)
    1/4 teaspoon sea salt
    2 cloves garlic, diced
    a pinch of salt

Directions:

I've found the best way to make this is to do the marinara first, and then the cheese (at least, it's the quicker way). For the marinara, blend all ingredients in food processor and set aside.

Next, rinse food processor and blend all cheese ingredients so that it's smooth with a little bit of grainy-ness.

Last, make the lasagna by layering a pan with the spinach on the bottom, followed by the cheese sauce and then the marinara sauce and then the spinach leaves, etc. until you've finished. It's sometimes easier to do two layers of the spinach so that it holds a little better. When you're done eat it immediately or put into a dehydrator until warm.


Vegan Cooked Spinach Lasagna:

This recipe is quick and easy, I used it for years until I went mostly raw. I can't tell you the last time I had it so perhaps I'll make it this holiday season. I don't use lasagna noodles because they contain egg (though that may have changed by now with all of the varieties out there). It only takes about an hour to make this.

Ingredients:

firefox

  • 1 box of whole wheat or brown rice pasta
  • 1 pound fresh or frozen spinach
  • 1 package of Morningstar Farms crumbles veggie meat, thawed
  • 5 large tomatoes, sliced and spun in salad spinner to remove water
  • 8 ounces veggie cheese, any flavor, shredded
  • 2 cloves garlic
  • 1 Small onion
  • 2 tablespoons oregano (or parsely, I love oregano)
  • 1 small can tomato paste
  • salt and pepper to taste

Before you begin preheat your oven to 375 degrees.

  1. Boil pasta according to package instructions, make sure they're not too soft.
  2. Simultaneously, In a skillet, brown the garlic and onion. Once brown add the crumbles, oregano and salt and pepper. Saute for about 5 minutes or until the noodles are ready. Drain noodles.
  3. Transfer noodles and crumble mixture to a bowl. Add the cheese and mix thoroughly. It may melt partially or fully as you mix.
  4. In a different bowl, combine the fresh tomato with the tomato paste
  5. Transfer both mixtures to a 9x13 baking pan by layering the noodles first, followed by the cheesy mixture and then the tomato mixture.
  6. Cover with aluminum foil and bake for 30 minutes.

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2 Yummy Chili Recipes
Oh the weather outside is frightful... well, not yet but I'm still craving some comfort foods so I decided to post my favorite chili recipes this week. BOTH of these recipes are mouthwatering, so I suggest that unless you are totally raw you try them both. You'll be surprised at how good the raw chili is, I was the first time I had it. It looks like a lot of ingredients, but it's mostly spices. Enjoy!

Chili the Raw Way:
  • 2 cup water
  • 1 cup soaked almonds (soak for 2 hours)
  • 1 1/2 cup sundried tomoatoes (or fresh tomatoes, without seeds)
  • 1 cup diced carrots
  • 2 stalks celery
  • 1 Clove crushed garlic
  • 1 bell pepper (any color)
  • 1/2 small onion
  • 1 tablespoon each olive oil, cumin, agave and apple cider vinegar
  • 3 tablespoons each braggs aminos and oregano
  • 1/4 teaspoon cayenne pepper (unless you like it really spicy, then add more)
  • 3 tablespoons crushed walnuts (for garnish)
  1. In food processor mix together all ingredients except the celery, bell pepper and onion and blend until smooth. Pour into a bowl and then pulse the almonds and carrots until their chunky like granola. Add these to the bowl of spices and stir together. That's it.
  2. I've found that I like this at room temperature or I slightly warm it by placing a "bowl inside a bowl" so I'll put the chili in a bowl, and then pour hot water into a bigger bowl and place my small bowl in that bowl until it gets warm. It really hits the spot. I plan to do a video of this soon. I'll keep you posted.

 

 

Veggie Chili:

  • 1.5 cups fresh or frozen corn
  • 5 medium tomatoes, chopped
  • 1.5 cups chopped mushrooms
  • 1 large red onion
  • 1 cup each chopped green bell pepper, red bell pepper, celery and carrots
  • 3 cloves minced garlic
  • 1 tablespoon each coconut oil, chili powder and cumin
  • 1/2 tablespoon each oregano and basil (fresh or dried)
  1. Heat the coconut oil in a large pan over medium heat. Saute onions and garlic until tender. Stir in carrots, peppers, celery, mushrooms and chili powder. Cook until vegetables are tender, about 10 minutes. Add in tomatoes, corn and remaining seasonings. Bring to a boil, and then simmer on low flame for about 20-30 minutes, stirring occasionally.
Both of these recipes are great, and they use many of the same ingredients to perhaps you'll make them both on the same day? Wouldn't that be fun!

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Corn Soup that can't be beat

Let's start with Raw Corn Soup with cherry tomatoes:

firefox

  • 4 ears of corn
  • 1/2 cup cherry tomatoes
  • 2 tablespoons pine nuts
  • 1/2 clove garlic (minced)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon cayenne pepper (unless you like it really spicy, then add more)
  • olive oil for texture
  • salt and pepper to taste
  1. In a food processor mix the corn and pine nuts until roughly chopped. Add in the tomatoes and blend until smooth but chunky. Transfer to a bowl and add in the additional seasonings. If the mixture is a bit dry, add in the olive oil one tablespoon at a time. Once you get the texture you want, add salt and pepper to taste. Voila!

Vegan Corn Soup:

  • 3 ears corn
  • 1 cup almond milk (or soy milk)
  • 1/2 cup celery, diced
  • 1/2 cup couscous
  • 1/2 medium onion
  • 1 clove garlic
  • 2 cups water
  • 2 tablespoons each coconut oil (or olive oil), oregano and cumin
  • salt and pepper to taste
  1. Heat the oil at a medium temperature in a large skillet. Stir in the onions, celery and garlic and cook until just slightly golden.
  2. Add all remaining ingredients except the almond milk and bring to a boil, stirring continually. Once it starts to boil reduce heat to simmer.
  3. Pour in almond or soy milk and stir until soup starts to thicken, about 15 to 20 minutes.
  4. Enjoy!
Why no tomatoes in the cooked corn version? Wait for next week's article! What fun!

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Rich Risotto
The first time I had risotto I thought I was in heaven. It was so good I considered scouring New York City for a single italian chef (to marry). Alas, that was not my fate so I learned through a bit of trial and error how to make my own. I think both the raw and the cooked are good. The raw is much faster though!

Raw Risotto:

There are two parts to this, one is the "rice" which is made from yellow squash and the other is the "sauce" that it's mixed with. I like to make the rice part first, but you can choose whichever order you prefer.

Rice Preparation: 3-4 yellow squash, washed and with the ends removed. This is easy, cut the squash into chunks and them process in the food processor with the S blade until it has a rice-like length and consistency. Place in a mixing bowl and set aside.

Sauce:

  • 2 red, yellow or green peppers (have fun and mix it up)
  • 1 cup pine nuts
  • 1 cup macadamia nuts
  • 1/3 cup olive oil
  • 2 cups mushrooms (diced) (if you don't like mushrooms try eggplant or spinach)
  • 3-4 teaspoons salt

Directions:
Mix the peppers, nuts, and olive oil together. Add in the peppers, and half the mushrooms and salt. Transfer to a separate mixing bowl and add in the rice, one cup at a time, until you get the creamy coverage that you want. Once you do, add some or all of the remaining mushrooms. Done faster than it takes to boil water!

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Vegan Risotto (Cooked):

Yeah, this is tasty too, but it takes much longer and is more involved. The easiest way to do this recipe is to cook the rice first, and then bake the risotto dish

Ingredients:

  • 2 cups cooked Arborio rice
  • 10 ounces spinach (fresh or frozen, never canned)
  • 1/2 pound soft firm tofu
  • coconut oil for sauteeing
  • 2 cloves garlic, minced
  • 1 chopped onion
  • black pepper or cayenne pepper to taste
  • 1/2 cup sundried tomatoes (optional)
  • a pinch of salt

Preheat Oven to 325 degrees Farenheit.
Step 1: Cook the rice according to the manufacturers instructions (this is where a rice cooker comes in handy).

Step 2: As it's cooking saute the onion and garlic and spinach in a skillet on the stove. Add in the rice, and seasonings. Remove from heat. Step 3: In a blender combine the tofu and olive oil and blend until creamy. Add that mixture to the skillet and mix well.
Combine all ingredients in a casserole pan and bake uncovered in oven for 30 minutes (use some non-stick spray first)
Done. Also yummy when you sprinkle some chopped nuts on top just before serving

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Warm up with Ginger
Raw foods get a bad rap when winter comes around so I've decided to include recipes that use ginger for this week's ezine. Ginger tastes great and has amazing warming qualities. Add some to your drinks and meals throughout the day. Enjoy

Ginger Salad Dressing:
Ingredients:
  • 3 medium carrots, chopped
  • 1/4 cup water
  • 3 tablespoons fresh squeezed lemon juice (or apple cider vinegar)
  • 2 tablespoons fresh ginger (peeled and chopped)
  • 1 tablespoon miso or nama shoyu
  • 2 tablespoons sesame seeds
  • 1/8 teaspoon salt
  • 1/2 cup sesame oil


Directions:
Mix all ingredients in food processor until smooth.


 

Raw Pad Thai:

This recipe calls for noodles made from zucchini. For the noodles, slice zucchini into thin strips using a vegetable peeler or spiralizer. (I've even used the shredder disc on my food processor for this)

Ingredients:

  • 2 teaspoons raw almond butter
  • 1/3 cup oil, sesame or olive
  • 1 teaspoon fresh lemon juice or Braggs Amino Acids
  • 2 teaspoon cumin powder
  • 2 teaspoons of ginger
  • 1/2 jalapeno pepper, deseeded
  • 2 teaspoon lemon juice or lime
  • 1/3 cup filtered water


Blend all of the sauce ingredients in a food processor until smooth. In a bowl combine with the zucchini and other thinly sliced vegetables such as bean sprouts. Sprinkle with pine nuts.

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Raw For Beauty

If you've ever been to a spa and had a full body treatment then you know how wonderful it smells and how good you feel in that atmosphere, right? So many times I've had a facial or even a mani-pedi and wished I could take the technician home with me. Well, today I'm delighted to bring you a great body scrub recipe that will make you feel as if you've created your very own VIP in-home spa.

The ingredients are simple, and you probably have them already. One word of caution, make sure to use organic strawberries only! If you use conventional strawberries, you'll only be rubbing pesticides into your skin and we don't want that, right? Also, this should not be used for the face.

Strawberry Body Exfoliator

 

Ingredients: 10 organic strawberries, 2 tablespoon olive oil, 1 teaspoon Sea Salt

- Cut off the green leaves from the strawberries and discard. Mix together all ingredients, either by hand or using a hand mixer.

- You can apply all over body except for the face and any other sensitive skin areas. Leave on for about 10 minutes and rinse with warm water.

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Macaroni and Cheese

Cooked Vegan Macaroni and Cheese

The weather is getting cooler and we all want to revert back to our comfort foods, so this week I'm listing an old favorite: Macaroni and Cheese. I'm listing a Cooked Vegan recipe and a Raw Recipe for those that really want to experiment. I've had both, and depending on my mood I could do either one on any given day. Enjoy!

  • 1 pound macaroni (or any pasta)
  • 2 cups rice milk or soy milk
  • 2 tablespoons vegan margarine - I use earth organics
  • 1 cup nutritional yeast (this is where the cheese taste comes from)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 3 tablespoons crushed walnuts (for garnish)
  1. Cook pasta according to package instructions and drain
  2. While the pasta is hot from being drained, pour in a bowl and add the margarine, then the other ingredients, and mix together until creamy.
  3. Taste for cheesyness and if you want it cheesier, add more nutritional yeast and milk. If it's too dry, add more milk. To make it even creamier you can add some soy creamer.
  4. That's it. To get it "southern style" put it in the oven and bake at 350 degrees for about 15-20 minutes with the crushed walnuts on top. The walnuts serve as bread crumbs.



Mac and Cheese the ultimate RAW way:

  • The Noodles:
  • 4-5 squash, spiralized or cut into chunks or any shape as you like them
  • (alternatively, you can use kelp noodles, which are al-dente and raw)
  • The Cashew Cheese Sauce (this is addictive, try not to eat it before you add it to the squash)
  • 2 cups soaked cashews
  • 1/2 cup nutritional yeast
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup water
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons crushed walnuts (for garnish)
  1. Mix together the cheese sauce ingredients in a food processor or blender until well mixed and creamy, add water or oil if needed
  2. Spoon the mixture into a bowl with the squash, stirring periodically to make sure you don't add too much cheese sauce for the amount of noodles that you have.
  3. Eat right away or place in a dehydrator, sprinkled with walnuts, and dehydrate for a few hours to warm it and make it a bit crusty. You can even dehydrate it overnight to get it really crispy.
  4. That's it. Enjoy
Now, make no mistake about it, this won't taste exactly like the regular mac and cheese made from dairy, but it will be tasty and nutritrious and once you get further and further away from processed foods you'll come to appreciate, and even crave, the flavor.

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Raw For Beauty

If you have sensitive skin one of the best things you can do is to treat it with great natural cleansers and moisturizers. When the season changes there are two things I always do. One is to fast for a few days to get my body adjusted and into equilibrium and the other is to do a series of facials using some great raw ingredients.

Below I've listed a great recipe for an avocado facial. It's easy to find the three simple ingredients and is very nourishing. When the seasons start to change or your skin starts to get really dry, this is great for hydration. Of course, nothing beats eating nutritious foods right from the start, but we all need a little extra oomph every now and then, right?


Avocado Facial

  • Ingredients: 1 ripe avocado, 1/4 teaspoon apple cider vinegar, 1 tsp. honey

    - Mash the avocado. Add the apple cider vinegar and honey and mix together until a paste forms.

    - Apply to the face and leave on for about 10 minutes. Remove with a damp cloth and rinse your face with warm water.

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Vegan Chocolate Muffins

If you haven't quite made the raw or sugar free leap have I got a treat for you! These are my very special chocolate vegan muffins. I've been making them for years and converting people across the globe to a sugar free, dairy free, meat free life. They are so good that my husband has often asked me to patent them. Easy to make and possibly addictive so make sure you don't overdue it.

Ingredients:

 

  • 1 cup raw walnuts
  • 8 pitted medjool dates
  • 1/4 cup raw cacao powder
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons water
  • dash salt
  1. Blend the almonds and dates together in food processor until it begins to stick.
  2. Add the dates, cacao powder and vanilla until evenly distributed.
  3. slowly add in water 1/2 teaspoon at a time until it's the right consistency.
  4. Spoon mixture into small container and shape it as you'd like (even a heart-shaped cookie mold). Store in refrigerator for up to five days

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Raw Chocolate Brownies


Ingredients:

  • 1.5 cups whole wheat flour
  • 3/4 cup agave
  • 1/2 cup cacao
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup water
  1. Preheat over to 350 degrees and lightly grease a muffin pan
  2. Sift together the flour, cocoa, baking soda and salt
  3. Add in the coconut oil, vanilla, vinegar, water and agave and mix until smooth
  4. Pour into muffin pan and bake for 45 minutes. Remove from oven and cool 20 minutes

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Vegan Chocolate Brownies

Ingredients:

 

  • 1 cup whole wheat flour
  • 3/4 cup agave nectar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, stir together all dry ingredients.
  3. Pour in wet ingredients; mix until well blended.
  4. Spread evenly in a 9x13 inch baking pan.
  5. Bake for 30 to 35 minutes.
  6. Let cool and cut into squares.

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Collard Greens

My family has deep southern roots (Louisianna and Missippi) so I've grown up with a New Year's Day tradition of Black Eyed Peas and Collard Greens. Well, you can eat black eyed peas raw when you sprout them, but it takes several days to do, so instead today's recipe will be for collard greens, which you can find in abundance at this time of year since they're in season. My friends love the cooked vegan version, but raw is delicious, nutritious and so much faster! Enjoy.

Raw Collard Green Soup:

Ingredients:

  • THE GREENS

    • 1 bunch collard greens, washed and stems removed
    • 1 teaspoon sea salt
    • 1/2 lemon or lime, juiced
    • 3 tablespoons olive oil (or sesame oil is nice)
    • THE MARINADE
    • ¼ cup apple cider vinegar
    • ¼ cup sun-dried tomatoes
    • ¼ cup green onions
    • 1 clove garlic, sliced
    • 1 pinch of cayenne pepper
    • 1 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1-2 teaspoons agave nectar (optional)
    Directions:
    1. As with any really tough greens, you want to roll the collard greens up like a cigar and then slice them into thin strips.
    2. In a large bowl (preferably one which has a lid) combine the collard greens, lemon, salt and olive oil and massage the salt and olive oil into the greens. You'll see the volume of the greens decrease by at least half.
    3. Next, pour all ingredients fo the marinade into a food processor and blend until sundried tomatoes and onions are chopped.
    4. Pour the marinade into the bowl with the collard greens and cover with lid. Place in fridge and let marinade at least four hours, more if you have the time. If you have a special marinade dish (like the Foodsaver one) even better!
      I know you'll like this!


     

Vegan Cooked Collard Greens:

This recipe is quick and easy, it only takes about an hour to make. (you may want to double this recipe if you have a family or really like greens)

Ingredients:

  • 1 pound collard greens (fresh or frozen)
  • 1 small onion, chopped
  • 1 garlic clove, sliced
  • 1/2 tablespoon agave nectar
  • 1/2 tablespoon coconut oil (or olive oil)
  • 1 1/2 teaspoon molasses
  • 1 1/2 teaspoon liquid smoke flavoring (this is a liquid, comes in a bottle and you can find it in the barbecue section of a grocery store - lasts a long time see photo here)
  • salt and pepper to taste
  • water
  1. If using fresh collard greens, roll them into a cigar shape and then cut into thin strips
  2. In a skillet saute the onion and garlic using the coconut oil until tender.
  3. Put collard greens in skillet and add enough water to just cover them.
  4. Add the agave, molasses and liquid smoke.
  5. Add salt to taste. I usually add 1/2 teaspoon at a time.
  6. Bring to a boil, reduce heat and simmer for 45 minutes.
  7. Taste, add salt or pepper as needed. Done.

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Fettuccini Alfredo Recipes


(This is made with zucchini as noodles, and a nut mixture as the cheese)
Ingredients:

    Raw Fettuccini Alfredo

  • 2 zucchini, cut into long strips
  • 1 cup macadamia nuts (soaked 4-6 hours)
  • 3 tablespoons sunflower seed
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, minced
  • 1 tablespoon Braggs Amino Acids
  • 1/4 cup water (for consistency)
  • Salt and pepper (as needed for taste)
  1. This is super easy! Cut the zucchini into strips and set aside in a bowl
  2. Combine all other ingredients in a food processor and blend until smooth and not too thick.
  3. Taste, and add salt and pepper as needed. If sauce is too thick, add more water.
  4. Pour the sauce onto the noodles and enjoy. This is yummy!

 

 

    Vegan Fettuccini Alfredo

    Ingredients

  • 1 cup soy creamer (plain, unflavored)
  • 1/4 cup soaked Cashews
  • 1/2 cup Nutritional Yeast
  • 2 Tbs Soy Butter (such as earth balance)
  • 1 Tbs Braggs
  • 1/2 Lemon, juiced
  • 2 tsp Dijon Mustard
  • Salt and pepper, to taste
  1. You can use a food processor or blender for this. A blender gives you a thinner sauce, a food processor makes it thicker.
  2. Mix all ingredients together, adding salt and pepper at end to taste.
  3. Prepare fettuccini noodles as usual and add sauce to pan after draining the noodles.
  4. Once the sauce gets hot and starts to get bubbly, remove from heat . Enjoy.

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Quinoa Recipes

    Raw Quinoa Salad

  • 1/2 cup dry quinoa
  • 1 cup chopped cucumber
  • 1 cup chopped cherry tomatoes
  • 1 sliced avocados
  • 1 tablespoon Braggs Amino Acids




  1. You need to prepare to make the raw version of this 2-3 days in advance. Begin by soaking the raw quinoa for 4-6 hours, then sprouting for 3 days
  2. Once the grain is sprouted add the remaining ingredients and toss.
  3. Let marinate for 2 hours in a covered container. Enjoy

 

 

    Vegan Quinoa Salad

    Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 avocados
  • Juice of 1/2 lemon
  • 1 cup tomato, chopped
  • 3/4 cup cucumber, chopped
  • 1 stalk celery, diced
  • Salt and pepper to taste
  1. Cook quinoa according to package directions, using the broth to replace the water.
  2. Mix in lemon juice and all remaining vegetables.
  3. Toss and marinate for 2 hours . Enjoy.

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