foods i make

Raw Spice Cake

This recipe, I cannot take credit for. It is 100% inspired by my FAVORITE raw dessert book - Sweet Gratitude by my favorite raw food restaurant in San Francisco Cafe Gratitude. However…I found that by following the recipe, I wind up with a HUGE cake that’s fine for a restaurant, but not for a party of 4-6. Also, I modified the frosting to make it a bit more zesty and adds a touch of WOW! 

Here’s how to make it: (yields one 6in round cake) **You will need a blender, and if you have a food processor and a handy dandy mixer - your life during the process of making this cake would be a whole lot easier ;)

Cake Ingredients:

• 20oz date paste   
• 1/4 cup coconut oil (refined - unrefined will give it a coconutty taste) 
• 2 tbs liquid vanilla 
• 1/2 tsp salt
• 5 cups almond flour
• 1/4 cup almond milk 
• 1/4 cup strong chai tea (2 teabags)
• 1/2 tbs cinnamon
• 1/2 tbs nutmeg

Making The Cake: 

• Make the date paste by finely chopping dates (majool dates are my favorite to use and you could use a sharp knife or your s-blade in your food processor).
• Add to mixer date paste, coconut oil, liquid vanilla - beat until nice and creamy. Add the rest of the ingredients and mix for 2-5 minutes. (do not over blend).

Orange Frosting Ingredients:

• 2 cups soaked cashews
• 2 cups orange juice
• 1/4 cup lemon juice
• 1/4 cup fresh squeezed orange juice
• Fresh Zest of one whole lemon
• Fresh Zest from 1/2 fresh orange
• 1/4 cup agave
• 1/4 tsp salt  
• 1 tbs liquid vanilla
• 1/8 tsp turmeric  
• 4 tbs lecithin  
• 1/2 cup coconut oil  

Making the Frosting:

• Add to blender all ingerdients except for coconut oil, lecithin and save 1/2 of your fresh fruit zest for later.
• Blend well until smooth and creamy (3-5 min).
• Add lecithin and coconut oil and blend.
• Test consistency by placing a small amount in freezer for 20-30 min. If frosting is firm to the touch and has thickened - proceed to cake assembly. If not, add more coconut oil.

Putting the Cake together: 

1. Divide the batter into two equal parts
2. Lightly grease the pan with coconut oil  
3. Place one portion of the batter into pan and spread in an even, flat layer. Keep the other portion at room temperature until ready to use.  
4. Pour 2 cups of liquid frosting onto the first layer of cake - spread evenly.  
5. Place cake pan. In freezer for 1-2 hours in order to set the frosting.  
6. Pour the remaining frosting into a container and set in freezer until firm (1-2 hours). Place in refrigerator once set.  
7. Remove cake from freezer and take remaining portion of cake batter and spread evenly on top of the middle layer of frosting.  
8. Set cake in freezer for 20-30 minutes  
9. Remove the cake carefully (or leave in pan if need be)  
10.  Frost cake and sprinkle some fresh lemon and orange zest in for decoration. 

ENJOY WITH GOOD FAMILY AND FRIENDS!

humblehealing asked: What is your favorite raw food recipe? Can we reblog your raw burrito recipe? It's amazing!

First off, I’m honored that you like my raw burrito recipe. You may absolutely re-blog it! As for my favorite raw food recipe…hmmm. I am yet to blog it, but you inspired me to do so. Coming soon! 

The BurRAWto (aka. The Super Amazing Raw Burrito)

Spring is here and nothing tastes better on a warm spring day than some fresh tasty veggies. Last week, my delivery of local organics arrived from Boston Organics and right before my very eyes was a bunch of beautiful collard greens with leaves so big they screamed BURRITO ME! Ok, so they really weren’t screaming anything, but they did inspire me to create some yummy raw magic. 

HERE’S WHAT YOU’LL NEED: (yields 4 burRAWtos)

• 4 large collard green leaves
• 1 small zucchini  
• 2 small carrots
• 1 medium tomato
• 1/4 cup diced white onion
• 1 medium avocado
• 1 lemon
• Italian parsley

LET’S MAKE THESE BAD BOYS! 

1. Create the guacamole spread by mashing up 1 ripe avocado (you may use a food processor or a standard hand mixer to do this). Then stir in 1/4 cup diced white onion and one diced medium sized tomato in with the mashed avocado. 
2. With a cheese grater (or mandoline) grate 2 carrots and one small zucchini until you have about 1 to 1 1/2 cups of each. 
3. Wash and chop 1/4 cup Italian parsley
4. Wash 4 large collard green leaves and cut off the stem right at the base of the leaf. 
5. Spread a thin layer of avocado on the ‘inside of each leaf’ (each leaf will naturally have a slight curve to it which helps greatly when rolling - as long as you’re not going against it). 
6. Fill each wrap with approximately 1/2 cup of your zucchini and carrot veggie filling.
7. Sprinkle parsley on top of each wrap and roll wrap lengthwise
8. Cut the wraps in half for easy and less messy consumption and enjoy!

** A few dipping sauces that I recommend with this are: fresh salsa or more homemade guacamole, mustard, Olive Oil with salt ;)

Have fun, be creative and let me know how your BurRAWtos turn out!  

ENJOY!

Delicious Sprouted Wheat Pancakes

Really, they should be called “Hello Sunday Morning Pancakes” because that’s when we like to make them - but to keep things simplified, I decided to title them by what they are - Delicious!

I’ve been searching and searching for a good Gluten-Free Vegan pancake recipe and none of them have been quite right. After many failed gooey attempts  (really - MANY) I decided to simplify the recipe and model it after my simple sprouted wheat flatbread recipe and whatdaya know…IT WORKED!!! In my humble opinion they were much tastier than your typical American Pancake and much better for you too. 

{Serves 2-3 people}
INGREDIENTS:

1. 1 1/2 cups organic Sprouted Wheat Flour 
2. 1 1/2 cups Unsweetened Almond Milk
3. 1 tbs Baking Powder
4. 1/2 tbs Vanilla Extract
5. 1/4 cup Agave Syrup
6. Raw Coconut Oil 

MAKE MAGIC HAPPEN:

1. Place all ingredients (except for coconut oil) into a medium size mixing bowl. For thicker pancakes use less milk, for a thinner pancake add more milk.
2. Heat the frying pan at medium heat
3. Grease the frying pan with coconut oil. For a light coconut taste use raw, unrefined oil. If you would rather pass on the coconut flavor, make sure you buy the ‘refined’ coconut oil. 
4. place about 1/4 cup of batter onto the frying pan and let cook for about 1 minute or until you see bubbles on top. 
5. With a spatula, flip that delicious pancake over and let the other side cook for about 30 seconds or until it’s a nice golden brown.
6. Repeat steps 3-5 until all the batter is gone and you have some admirable stacks of beautiful pancakes.
7. Drizzle agave or 100% pure maple syrup on top and top with your favorite fruit.
8. Enjoy!

GLUTEN-FREE TIP: Make sure you buy the real organic sprouted wheat flour. Sprouted wheat is only gluten-free if it has been sprouted properly. If it hasn’t then it may contain gluten. 

Kabocha Squash and Kale - Delish!

One of my favorite things about it being cold outside is the comfort food that’s cooking inside - and one of my favorite comfort food is squash - Kabocha Squash to be exact. 

Well, tonight is one of those cold winter nights, so I simply threw a squash in the oven at 400º, let it do its thing for an hour, then placed it on top of a nice fresh bed of raw kale then topped it all off with sautéed onions. Oh the delight of easy homemade cooking ;)

THE WHAT:

• 1 Medium sized Kabocha Squash
• 1 Bunch of Green Kale
• Olive Oil
• Himalayan Salt & Pepper 

THE HOW:

1. Pre-heat your oven to 400º F
2. Make small incisions all around the squash with a knife
3. Place washed squash in an oven safe pan filled with 1/2 inch of water 
4. Place in oven for 50 minutes or when the skin can easily be cut with a butter knife
5. Wash and cut green kale and toss with olive oil and salt. Then place it ever so nicely on a plate.
6. Cut 1/2 sweet yellow onion in strips and sauté in a frying pan with olive oil  
7. Cut cooked squash in half and scrape out the seeds with a spoon
8. Cut squash to your liking and place on top of your lovely kale salad. 
9. Garnish with sautéed onions 
10. Add olive oil, salt and pepper to taste
11. ENJOY!!!

Pumpkin Spice Jam Cake

I LOVE the holidays! Why? Because I love holiday spices - especially those found in Pumpkin recipes - and a Thanksgiving wouldn’t be complete without the flavors of those said spices. 

This year I took a stab at creating a pumpkin bread with a bit more pizzazz and celiac friendly. The final results: A Pumpkin Spice Jam Cake!

Here’s how it’s done:

MAKING THE PUMPKIN CAKE: 

• 1-1/2 cup raw sugar
• 1 can pumpkin puree
• 1/2 cup applesauce
• 1/2 cup water
• 1/4 cup golden flax seed meal 
• 1 2/3 cups sprouted wheat flour (or normal baker’s flour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tbs baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves 
• 1 tsp vanilla

STEP BY STEP:

1. Make applesauce by pealing and slicing 6 large fuji apples and placing them in a pot with water to boil. When soft, drain excess water and mash with a potato masher. Take 1/2 cup and place in blender with flax seed meal and put the rest aside for the jam filling. 
2. Blend flax seed meal and applesauce in blender until smooth and creamy – pour into large mixing bowl.
3. Add pumpkin puree, sugar, vanilla extract and water and mix until the ingredients are nicely mixed together. 
4. In separate bowl place flour, baking soda, baking powder and spices, mix together with a fork and slowly shift and mix in with other ingredients. 
5. Place in a 9 inch round cake pan and bake at 350º for 50 minutes or when it passes the “not gooey test”. *The “Not Gooey Test” is when you place a knife or toothpick in the cake and it comes out clean and not gooey. 

CINNAMON SPICE JAM FILLING

1. In small sauce pan place 1 cup of applesauce and 1 1/2 cups raw sugar. 
2. Place flame on slow and stir occasionally.
3. Take the cake out of the pan and with a bread knife slice the cake in half lengthwise. 
4. When nice and “jelly-like” pour on bottom half of the cut cake and spread evenly. 
5. place cake in refrigerator to cool. 

Bring it to your next holiday party! ENJOY!

Holy Italian Guacamole Popeye!

This is a simple spinach salad recipe that I nommed on this evening. It’s light, tasty, you can whip it up in 15 minutes and Popeye would definitely approve.

THE GOODS:

• 2 Avocados 
• Sun-dried tomatoes (preferably marinated in olive oil, oregano and Garlic)
• Pepper
• Fresh Raw Spinach

THE HOW:

1. Cut avocados in half, take out the pit and scoop the avocado meat out of the skin and place in a bowl - mush avocados until creamy. 
2. Take Sun-dried tomatoes and chop them up into small pieces. 
3. Mix sun-dried tomatoes with avocado paste and add pepper to taste.
4. Place “Italian Guacamole” on top of a bed of fresh raw spinach.

I didn’t add extra virgin olive oil on top of my salad, only because I found the avocado to be creamy and oily enough to use as a salad dressing. However, you can always toss the spinach in olive oil before you add the “Italian Guacamole” on top. 

Enjoy!

P.S. This recipe comes in handy in situations like this. http://www.youtube.com/watch?v=stjBajz5HLw 

Fresh Pesto Salad

Sometimes you just want some salad goodness. And we all know that the one thing that truly makes an ordinary salad unique is its dressing. We make A LOT of salad dressings in this house - mainly because we eat A LOT of salad - and I really should post more, but I’ve found  they don’t photograph well. Oh well, I’ll have to find a way to make dressings look more amazing on the digital screen that way I can share more recipes with you.

Anyways, we call this the fresh pesto dressing. Why? Well, because it pretty much has the same ingredients as pesto does, only more lemon and minus the nuts. 

THE GOODS: 

• 10-15 large basil leaves
• 1/3 cup extra virgin olive oil
• 1/2 juiced lemon
• 1 small garlic clove
• dash or salt
• dash of pepper

THE HOW:

Place all ingredients in a cup or small bowl and blend with this handy dandy hand blender or place ingredients in a food processor. If you’ll be making more than the amount above, then you could get away with using a blender, but if not…then I would invest in a hand blender. You’ll get a lot more use out of it than you would think. Promise. 

Place on top or toss in with your favorite veggie salad. 

INGREDIENTS IN SALAD SHOWN ABOVE: 

• Kale
• Red Leaf Lettuce
• Red pepper
• Broccoli 
• Sun-Dried Tomatoes
• Cilantro

ENJOY!