garlic – StyleNectar

Posts

Food, Health, Nutrition & Wellness, Nutrition & Beauty

Spicy Tom Yum Coconut Noodles

Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?

Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup. I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!

Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive! As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me. If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.

This is my submission to Tinned Tomatoes & Lisa’s Kitchen No Croutons Required & Bookmarked Recipes Challenge, Fuss Free Flavours, & Ren Behan‘s + Feedingboys‘ Simple & in Season.

In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts! Next, I increased the shiitakes for double the fabulous meaty texture. And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles! Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born! Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂

If you haven’t tried Kelp Noodles this is definitely your lucky day. These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta. They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside! Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.

Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy. Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite.

Enjoy 🙂

Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)

Ingredients

2 cups “no-chicken” or vegetable stock
1 stalk fresh lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
12 oz kelp noodles, rinsed and drained
1 or 2 strips wakame seaweed chopped into 2 inch pieces
2 cups thinly sliced shitake mushrooms
2 cups raw coconut milk** (or feel free to sub 1 can FULL FAT coconut milk in a pinch)
1 Tbsp raw miso paste
1 Tbsp raw honey
1 tsp coconut aminos or tamari
1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnish (remember, don’t add lime before bringing to a simmer or it goes sour!)
4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish

Method

In a large pot combine the first 6 ingredients (veg stock through wakame)and bring to a light steam or baby bottle temperature to keep raw. Turn off heat, cover with a tight lid and let steep for 20 minutes to allow the flavors to meld. Alternatively, if you don’t care about it being raw, bring to a simmer, then simmer for 5 minutes.
Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss!

** Raw Coconut Milk: I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMO sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.

Enjoy 🙂

Are you a winter or a summer person? Or, perhaps do you love each season for it’s contrasting individuality?

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

How to make Spicy Kimchi (& Sauerkraut) for Powerful Probiotic Health

A delicious jar of flavanoid and probiotic rich Kimchi!

I've been super excited to share my method for Sauerkraut, and even better in my humble opinion, KIMCHI, for quite some time… the day has finally arrived!

Personally, I consider Kimchi to be Sauerkraut's amped-up cousin. My methods for making the two are exactly the same with kimchi simply requiring a few additional veggies & spices to provide its gorgeous color and kick of hot, spicy flavor. In fact, I was fascinated to learn both Sauerkraut and Kimchi are Asian in origin. Although sauerkraut, German for "sour cabbage", is thought of as a German invention, Chinese laborers building the Great Wall over 2,000 years ago ate it regularly and it was likely brought to Europe 1000 years later by Gengis Kahn.

Kimchi – and Sauerkraut too – is low in calories, helps boost metabolism, and contains immune and digestion boosting probiotics of the order of 1000 times that of yogurt! And, the longer it ferments, the greater the health benefits become. In previous articles I've discussed the important benefits of excellent Digestion, Proper Food Combining, and a Detoxification lifestyle so we're aware of the amazing affect probiotics have on our skin, digestion and health overall. In fact, by incorporating probiotic rich foods on a daily basis such as apple cider vinegar, kimchi and sauerkraut, it's actually possible to reverse poor gut health (aka leaky gut) due to unhealthy diet, illness, or antibiotic use. While there isn't any strict amount of the foods to take daily, the more we eat, the quicker the gut will mend, as these are all boasting prebiotics, probiotics and other compounds that encourage healthy immune and gastrointestinal systems. Let's look a bit closer at why, via the benefits of Kimchi (most of which are shared by sauerkraut as well).

Kimchi is a storehouse of vitamins including A, B1, B2 and C as well as being rich in essential amino acids and minerals such as iron, calcium, selenium. It boasts an impressive array of powerful antioxidants and provides the aforementioned benefit of probiotics in the form of lactobacillus bacteria. Kimchi contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates.
Kimchi is an excellent food to promote digestion. Its probiotics, produced during the fermentation of Kimchi, not only enhance the flavor but create the healthy bacteria, Lactobacillus, which is required by the body to maintain a healthy state of intestinal flora. The organic acid, lactobacilli, and lactic acid produced during fermentation suppress harmful bacteria and stimulate beneficial bacteria, prevent constipation, clean intestines and prevent colon cancer.
Even prior to fermentation, the cabbage base in Kimchi is well known for its detoxification qualities and ability to aid the body in getting rid of wastes and toxins. It helps in cleaning up the intestines, stimulating better assimilation of nutrients in the body.
Cancer: Cabbage contains healthful flavanoids which are known to inhibit the growth of cancer cells. Additionally glucosinolates found in cabbage break down to form isothiocyanates which are well known for their effectiveness against cancer growth. Capsaicin, contained in the red chili pepper of Kimchi, helps reduce the chance of developing lung cancer. Allicin, a chemical contained in garlic, assists to reduce the chance of developing stomach, thyroid and liver cancer. Indole-3-Carbinol contained in cabbage helps reduce the chance of developing stomach cancer.
Garlic and hot red chili pepper in Kimchi kill bacteria that cause gastritis, such as Helicobacter Pylori.

*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

While I do personally eat Kimchi or Sauerkraut almost daily, it's wise to start off with a small amount as any fermented food is highly detoxifying and a "die-off affect" can contribute even further to the toxic burden released. We never want to overwhelm our immune systems by detoxifying too fast, so it's important to implement changes and additions/subtractions to our lifestyle gradually and listen to our body along the way. That said, adding just a small amount of this exotic condiment can simply transform the flavor of anything from salads, sandwiches, wraps, tacos, rice, to a minestrone soup or a bowl of lentils… endlessly yummy applications!

Recipes for Sauerkraut and Kim-chi adapted from Turtle Lake Refuge

Recipe for Sauerkraut (makes 1/2 gallon)
Ingredients

2 green cabbages
2 T sea salt

Method

Grind the cabbage (red or green) in a food processor or chop it fine with a knife by hand.
Once the cabbage is ground, add the salt and mix it all together well.
Use a wooden dowel (I use the end of a French handle-free rolling pin) to pound the cabbage and salt which brings out the juices.
Once the juices are flowing, pack tightly using a wooden dowel or clean fist to pack tightly into a 1/2 gallon jar all the way to the top.
When the kraut is close to filling the jar, the juices should be covering the top of the kraut. It is key that the kraut is under the cabbage juices because culturing sauerkraut is due to an anaerobic (without oxygen) reaction rather than an aerobic (with oxygen) reaction.
Place the lid on the jar not too tightly so that as it cultures, the excess juices can escape (otherwise your jar might explode). Place the jar in a pan that can catch the overflow juices.
Cover the jar with a towel to keep it dark and let sit at room temperature for one week.
After a week has past, there may be a bit of discoloration on the top of the kraut if all the juices overflowed out. If so, just scrape off the top and keep the lower layers.**
Now you can refrigerate the jar or repack the kraut into smaller jars to store. We store our sauerkraut in the fridge, but it keeps in this form for months and months.

Recipe for Spicy Kimchi

Ingredients

1 green cabbage
1 chinese cabbage
2 large bunches of radishes
4 carrots
1/2 thumb size hunk ginger
4 scallions
2 cloves garlic
1 1/2 Tbsp chili powder
1 tsp cayenne pepper
2 Tbsp sea salt

Method

Chop all the veggies according to your preference – I like to chop the cabbage & scallions coarsly for the Kimchi – mix in the spices & salt and follow the method above.

** If you're a newbie looking for a more "fool-proof" method I recommend the Perfect Pickler which has a little vacuum seal on the top to seal out air & induce a naturally pro-biotic world. It self-pressurizes to lock out airborne microbes. I have one and I found it worked great.

Have you ever made (or considered making) your own sauerkraut?

What's your favorite recipe variation?

Much Love,

Juliane

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

I am not a healthcare practitioner or provider. To the extent that any information is provided through this website, it is for general informational purposes only and is not intended to constitute or substitute for medical advice or counseling, the practice of medicine including but not limited to psychiatry, psychology, psychotherapy or the provision of health care diagnosis or treatment, the creation of a physician-patient or clinical relationship, or an endorsement, a recommendation or a sponsorship of any third party, product or service by me. If you have or suspect that you have a medical problem, contact your health care provider promptly. Information and statements regarding dietary supplements available on this website have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Fiery Onion Rings with Creamy Garlic Aioli Dipping Sauce

Raw Vegan Chipotle Onion Rings with Garlic Aioli Dipping Sauce

Who doesn't love the delicious crunch of crispy, battered onion rings?! Get ready for guilt free indulgence with these rings of fire made mega-delish with spicy smoked chipotle paired with THE most amazing Creamy Garlic Aioli Dipping Sauce you've ever had! Seriously, Jim and I can't get enough. They've become a weekly staple – actually I made two batches this week they're that incredible and easy too!

You'd never guess these Raw Vegan Onion Rings are chock full of superfood power!

Fiery Onion Rings with Creamy Aioli Dipping Sauce win hands down for flavor, texture and satisfaction… plus they leave us feeling & looking our best too! I purposely created a nut-free (gluten-free, dairy-free, grain-free) batter as even a Living Foods Raw Vegan diet is not healthy if it relies too heavily upon a high calorie, fat-laden, nut based approach. When it comes to fats, too much can be too much no matter the type – a pitfall new Raw Foodists often stumble into. Heavy, nut-centric meals can be very difficult for the digestive system and make it challenging to achieve ideal weight/fitness goals. We all want to look and feel our best while eating delicious, nutritious food, therefore, I aim to develop balanced recipes that deliver absolutely amazing flavor while simultaneously ensuring we don't have to worry about counting calories or offsetting meals with excessive exercise in order to enjoy them.

This Raw Vegan enzyme and nutrient rich recipe is full of incredibly powerful health & beauty enhancing plant-based superfoods. Check out some of the amazing ingredient fun facts & benefits you'll receive while enjoying this delicious combo…

Onions – Major cancer fighting power. major collagen/hair/nails building power.
Buckwheat Groats- (I sprouted mine however I include options for skipping sprouting below) – Not actually a grain at all, but a fruit seed. High in protein, flavanoids, magnesium, insoluble fiber, powerful phytonutrients proven to be more powerful than that found in fruits & vegetables, heart protecting lignans and more.
Chickpeas - (I sprouted mine however I include options for not sprouting below) – Excellent for supporting the digestive tract, contain uniquely powerful antioxidants, decrease risk of cardiovascular disease, regulate blood sugar, improve feelings of satiety, excellent molybdenum &, manganese, very good source of folate & copper, good source of fiber & protein.
Kale – More iron than beef, high in Vitamin K crucial for bone health, blood clotting and prevention of Alzheimer's, powerful antioxidants, anti-inflammatory, reduces cholesterol levels, high in Vitamins A & C and Calcium, a great detox food filled with fiber & sulfur to keep the liver healthy.
Carrots – Excellent source of Beta-Carotene for beautiful skin & healthy vision. Carrots also contain falcarinol, a natural toxin that protects carrots against fungal disease and is found in scientific studies to stimulate cancer-fighting mechanisms in the body. Carrot extract has been found useful in combating cognitive dysfunctions and may offer memory improvement as well as cholesterol-lowering benefit.
Capsaicin in Chipotle (Chili) Peppers– Powerful anti-inflammatory, reduces cholesterol & triglyceride levels and increases body's blood clotting ability. Cultures who use hot pepper liberally have a much lower rate of heart attack, stroke & pulmonary embolism. Protects fats in blood from damage by free radicals, the first step in the development of atherosclerosis. Clears congestion from sinuses and congested lungs. Boosts immunity due to it's high content of beta-carotene and C. Kills the bacteria contributing to stomach ulcers while stimulating the cells lining the stomach to secrete protective juices.
Hemp Seed– A Super Food. A complete protein with a concentrated balance of proteins, essential fats, vitamins & enzymes with a virtual absence of sugar, starch & saturated fat. Increases and sustains energy, lowers cholesterol and blood pressure, reduces inflammation. Improves circulation, immune system and blood sugar control. More easily digested protein than meat, eggs, cheese or other high protein food. High in perfectly balanced essential fats: omega 3, 6 & Gamma Linolenic Acid (GLA). High in antioxidants, amino acids, fiber, iron, zinc, carotene, B vitamins, Vitamin E. Can be eaten by those unable to tolerate nuts, gluten, lactose or sugar as there are no known allergies to hemp foods.

Mmm mmm divine! We just had these Fiery Onion Rings w Creamy Aioli Dipping Sauce on the side of a super delish Raw Vegan Soft-serve Chocolate Shake for a to-live-for lunch!

And, people, let me just talk about the Creamy Aioli Dipping Sauce for a sec. Yes, these onion rings are unbelievably fabulous enough to stand on their own, however, this Creamy Garlic Aioli is phenom! You'll be wanting to dip everything in it – or thinning it out to use it as salad dressing – or slathering it all over your veggie wraps.

To. Live. For!!!

So, a final brief comment before I get to the recipe… I made my onion rings using the absolute highest raw vegan method possible (and it was still super easy) meaning I soaked my chickpeas and buckwheat then sprouted them before turning them into the batter. However, I've included an Express Option for anyone that feels like skipping that step. But, let's be honest about soaking and sprouting – it's literally dumping something into a big bowl of water, letting it sit, draining, rinsing, and letting it sit in a colander and rinsing again. Easy. However, options are good. And, either way you make it, they'll still be brimming with amazing flavor and stunning health and vitality power!

Recipe for Raw Vegan Onion Rings & Creamy Aioli Dipping Sauce

(Serves 4)

Ingredients

Raw Vegan Fiery Onion Ring Batter

1 cup dried chickpeas soaked & sprouted* (for Express Method sub 1 cup chickpea flour)
3/4 buckwheat groats soaked & sprouted* (for Express Method sub 3/4 cup buckwheat flour)
6 kale stems (left over from salads/smoothies or just use 3 whole leaves stem & all. For Express Method sub 1 1/2 Tbsp of your fav Greens Powder)
2 medium carrots (for Express Method, sub 2 Tbsp Carrot Powder)
1 1/2 inch piece of dried chipotle pepper (or equivalent in powder, starting with 1/2 tsp & taste testing from there )
1 teeny tiny (they're like 1/2 inch long) dried habanero chili pepper (or chili powder to taste starting with 1/2 tsp & taste testing batter from there)
1 Tbsp extra virgin olive oil (for Express Method omit or substitute 5 nuts like cashews/brazil nuts/macadamia – don't worry 5 nuts spread across the entire recipe is not a big deal)
1 1/2 tsp garlic powder (or to taste)
1 tsp sea salt (or to taste)
1/2 Tbsp raw coconut sugar (or use raw maple syrup crystals, stevia, raw coconut sugar or your fav sweetener to taste adjusting to account for differences in the strengths)
1/2 tsp smoked paprika (reserved for garnishing)

*Soaking & Sprouting Instructions: Place Buckwheat and Chickpeas into two separate bowls, top with filtered water to 3 inches above. Let soak 8-12 hours or overnight. Rinse thoroughly. To Sprout: place Buckwheat and Chickpeas into two separate colanders inside 2 pots, add a 1/2 inch of water to each pot, cover with lids. Let sit for 2 to 3 days rinsing once in the am and pm until sprouts grow to about 1/4". Rinse again thoroughly and they're ready!

Onion Ring Soak

1 extra large sweet onion
1 1/2 cups filtered water
1 Tbsp raw apple cider vinegar (or sub fresh squeezed lemon juice)
1 Tbsp extra virgin olive oil
1 Tbsp coconut nectar
1 tsp sea salt

Creamy Raw Vegan Garlic Aioli

1/2 cup hemp seed
1/4 + cup filtered water
2 cloves garlic (3 if you like it strong)
2 Tbsp apple cider vinegar (or sub fresh squeezed lemon juice)
1 Tbsp extra virgin olive oil
5 raw cashews
a touch of raw coconut sugar, stevia or your fav sweetener (start with 1/2 tsp & adjust to taste)

Method

Fiery Raw Vegan Onion Rings

Note: It's best to do steps 1-3 the day before. Then dehydrate your onion rings the day you'll be serving or even a day ahead if you choose as they "reheat" really nicely in 45 minutes in the dehydrator.

Place all the Onion Ring Batter ingredients into your food processor and pulse until everything is uniformly broken down and well combined, scraping down the sides of your bowl several times. You should have a nice dough when the proccess is complete. You don't want huge chunks of anything. (For Express Method process ingredients into a flour and skip steps 2 and 3)
Spread the mixture onto a teflex sheet of your dehydrator (I like the Excalibur) and dehydrate at 115 F for 4 hours or until dry, checking periodically as climate/time of year/altitude etc. can vastly affect drying time. Feel free to make the Garlic Aioli at this point.
Once dry, break the dough into chunks and place into your food processor or Vitamix to process into a fine flour. Divide the flour between two medium bowls and set aside.
In a medium bowl whisk together the Onion Ring Soak ingredients.
Separate your extra large onion into rings.
Dip each onion ring first into the Soaking Liquid, then into the Batter Flour shaking to remove excess, back into the soaking liquid and again into the Batter Flour shaking to remove excess once more. Place each battered ring on a Teflex Sheet Lined dehydrator tray.
Once all onions are battered, dehydrate on 135 F for 1st hour (Don't worry they'll still be raw as at this point they're throwing off water and the internal temp remains below 115) then turn down to 115F for 2 to 4 hours more, checking on them periodically, until reach desired crispness.*
Dust onion rings with smoked paprika to garnish.

*There is leeway as to how long you choose to dehydrate the onion rings. They're really delicious both a little moist and quite crunchy & everything in between. I like to remove them when the interior is still a bit moist resembling deep-fried consisency as we put the leftovers in the fridge and "reheat" them in the dehydrator the next day on 135F for 45 minutes which makes them warm and crispier allowing us to enjoy them both ways.

Creamy Garlic Aioli

Place all the aioli ingredients into your Vitamix and process until smooth and creamy.
Taste to adjust for seasonings and, if making in advance, add 1 or 2 Tbsp extra water for it to be a bit thinner than desired consistency as it will thicken considerably in the fridge.

Enjoy!

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Raw Vegan version? Comment below & I'll recreate it for you!

All Love,

Juliane

Thank you for visiting 🙂

Like, Comment, *Subscribe* & Share!

Food, Health, Nutrition & Wellness

Savory Raw Veggie Stuffing

yummier. healthier. yet looks, feels & tastes like traditional!

Raw Veggie Stuffing… Swoon!

Savory Raw Veggie Stuffing is absolute yumminess! A perfect hardy, cozy winter recipe. You could fool a person into thinking it was cooked if you didn't tell! Boasting a beautiful complexity of flavor, fresh, vibrant color and that oomph of hardy, slightly gooey texture we all love in our holiday stuffing! This fantastic recipe is perfect for a holiday spread, or added as a savory filling to stuffed mushrooms, bell peppers or inside steamed acorn squash or pumpkin! A yummy, healthy dish to accompany your winter suppers.

Recipe for Savory Raw Veggie Stuffing (4 small, yet very filling servings)

Ingredients

3/4 cup walnuts or a combo of walnuts & pecans (preferably soaked & dehydrated)
4-5 pitted dates
1 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon himalayan salt
dash of fresh ground pepper
few sprinkles of poultry seasoning (optional), maybe a shake of garlic (optional)
1/2 large carrot chopped
1 1/2 stalks celery chopped
1 scallion chopped into big pieces for food processor
Drizzle of EVOO for finishing

Method

Add walnuts through salt & pepper to a food processor and pulse several times until combined into smaller pieces. Add the chopped carrot, celery and scallion and process til carrots and celery are incorporated as small bits like the picture. Check seasonings.
How easy is that! Scrape into your serving bowl or onto your plates and drizzle with a wee bit of EVOO. Enjoy 🙂

How is your New Year going so far? I hope fantastic. All my best & much love to you!

XOXO

Juliane

If you liked this post say thanks by sharing.

Food

Cream of Celery Soup

My hubby used to be a canned, creamed soup connoisseur with Cream of Celery at the top of his favorites. Of course, unless we've been living under a rock, we're aware that canned soups are an Mmmm Mmmm Bad choice if we're interested in amazing health, vitality & happiness 🙂 You can imagine my delight when I served this delicious Raw Vegan version and he had no idea it wasn't "cooked" or that it didn't have cream in it! Yes, it is that good. And SO easy!

It would be a perfect first course for a holiday dinner, in fact I'll be serving a red bell pepper twist on it for Christmas. Plus, as promised, I'm making an entirely Raw Vegan Christmas Dinner so stay tuned as I'll be sharing it all with you!

Without further ado…

Warm, creamy decadence full of fresh flavor!

It doesn't geet easier than throwing all the ingredients into a Vitamix!

Voila! Enzyme rich, cleansing, beautifying, living foods power!

Recipe for Cream of Celery Soup (serves 2)

Ingredients:

2 cups chopped organic celery (it's on the dirty dozen list!)
1/4 cup organic Raw Cashews
1/2 avocado
1 garlic clove
Himalayan Pink Salt to taste
Freshly ground black pepper to garnish
A splash of purified water to get it going (& it may not even be necessary!) then adjust carefully to achieve desired consistency

Method:

Finely dice a bit of the celery & set aside for garnishing
Add the rest of the celery thru Himalayan Salt to your high speed blender.
Blend until the soup is creamy and steaming hot (to the temperature of a baby's bottle will keep it raw or to 105F)
Pour into bowls and garnish with reserved diced celery & fresh ground pepper.
Enjoy!

What are your holiday plans?

Do you have a favorite raw vegan recipe makeover?

Much Love

Happy Holidays!

Juliane

If you liked this post say thanks by sharing.

Food, Health, Nutrition & Wellness

Caesar Salad with Cashew “Parmesan Cheese”

Caesar Salad with Cashew "Parmesan Cheese" is out of this world – in fact it's on the menu for dinner tonight!

Say goodbye to the health nightmare of Caesar Salads past…

Hello to crisp, fresh romaine tossed in a decadently creamy Caesar dressing – with just the right

zing of garlic plus tangy capers – all topped with a hearty snowfall of Cashew Parmesan.

(tastes so amazing, it's actually better than Parmigiano-Reggiano.)

Did you know Romaine clocks in at 7 grams of protein per head!

Incredible, beautifying, healthifying flavor in each and every bite. It's pretty likely you'll make this one at least two days in a row…

Luscious.

Filling.

Beautiful Living Goodness.

Oh, my gosh I'm making myself drool 🙂 Wait til you see the Cashew Parmesan…

Trust, you'll be eating this delicious Cashew Parmesan by the spoonful from the mixing bowl… AMAZE!

Recipe for Caesar Salad (For 2 large dinner salads)

Dressing:

2 heaping Tbsp. hemp seeds
2 – 3 small cloves garlic (or to taste)
2 Tbsp purified water (I sometimes go up to 3 Tbsp depending on consistency, start w/ less as you can always add more)
1 Tbsp extra virgin olive oil
1/8 tsp low sodium tamari or coconut aminos (which has less salt than Braggs & tastes great)
juice of 1 lemon (depends on size of lemon, I usually use a whole lemon)
1/8 tsp Dijon mustard
Himalayan pink salt to taste
freshly ground black pepper to taste

Whiz all of the above together in a high speed blender, such as a Vitamix, until rich and creamy.

Cashew Parmesan Cheese

1 cup raw, soaked/dehydrated, cashews** (or substitute hemp seed, or soaked/dehydrated pine nuts or walnuts)
2 cloves garlic chopped
1/2 – 3/4 tsp Himalayan pink salt (or to taste)

Pulse all the above in food processor until texture of Parmesan

Salad:

3-4 hearts of romaine, chopped
2 tsp of capers (or do as I do, and use 1+ Tbsp & mash half of them)

Toss romaine with as much of the dressing as needed to coat generously. (If you're using the extra amount of capers, toss the mashed capers into the greens as well.)
Sprinkle a generous helping of Cashew Parmesan over greens and garnish with the rest of the unmashed capers.
Enjoy!

** Cashews are often not actually raw even when stated as such, because they are usually steamed out of their shells. Soaking and sprouting steamed nuts would obviously be futile as they're no longer live & their enzymes have been destroyed. If you are able to source truly raw cashews, do sprout & dehydrate first to release the phytic acid, deactivate enzyme inhibitors & increase vitamins & beneficial enzymes. You may also substitute hemp seed or sprouted/dehydrated pine nuts or walnuts -all of which taste excellent in this recipe.

How was your Thanksgiving? We spent Thanksgiving celebrating WITH the turkeys at an amazing animal sanctuary (post coming soon). And, I made my first 100% Vegan Thanksgiving Dinner! I may do it again for Christmas to share with all of you 🙂

Have you ever entertained with a vegan or vegetarian meal/menu? What did you make?

If you liked this post say thanks by sharing.

Food, Health, Nutrition & Wellness, Style

Spicy Sesame “Noodles”

Spicy Sesame Noodles…

Decadent. Rich. Creamy.

Tantalizing yumminess that delivers freshness, zip and zing in each and every bite.

Spicy Sesame Noodles… Indulging never tasted & felt this good!

Something this fabulous couldn't possibly be fabulous for you… yet it is! Indulge your tastebuds and your eyes with a gorgeous symphony of color and flavor.

Living Foods make us feel Alive!

I love to make Spicy Sesame Noodles for friends who always want the recipe 🙂 Serve it on white plates in pretty little stacks using a ring mold.

Packed with Antioxidants, Phytonutrients & Enzymes.

Make all your raw pasta dishes taste a whole lot better with perfect texture, by using my favorite tools: a spiralizer (best for squash), a coconut noodler (great for squash, cucumber & coconut) and a julienne peeler (for carrots).

Spicy Sesame Noodles are packed with Iron, Calcium and Protein

Enjoy this Living Foods rainbow of deliciousness & health!

The vegetables we use are limited only by our imaginations!

Carrots julienned using the julienne peeler.

Recipe for Spicy Sesame Noodles (2 large or 4 medium servings)

Ingredients:

Noodles

2 large yellow zucchini (peel for more of a pasta feel- or leave peel on for added nutrition & color) or 2 large baby thai coconuts, or mixture of both
1 small cucumber, peeled
1 carrot
1 red bell pepper
2 scallions or a handful chives
small handful cilantro, coarsley chopped

Sauce

(This is a double recipe of sauce. Feel free to cut in in half. Not having enough sauce for your noodles if your veg are larger than norm would be very sad. Simply store leftover in the fridge for soba noodles 2 days later.

2/3 cup raw sesame butter (or cashew or almond butter)**
4 Tbs low sodium tamari
3 Tbs ume plum vinegar or rice wine vinegar
2 -4 tsp garlic chile paste or my fav chili paste + 1 finely minced clove garlic
1 tsp (or to taste) liquid stevia (or honey)
lime wedges
1 -2 tsp sesame seeds for garnish (optional)

Method:

Spiralize the yellow squash. A coconut noodler is easiest for the cucumber- do not use the skin or seeds. A julienne peeler is best for the carrot. Very thinly julienne cut the red bell pepper by hand.
Add all the noodle ingredients (yellow squash thru cilantro) to a large mixing bowl. Gently combine with clean hands to incorporate.
Combine the sauce ingredients together in a small bowl, whisking with the tines of a fork til smoothly integrated.
Drizzle half (you can always add more later) the sauce over the noodles and toss gently to distribute. Add more to reach desired consistency if needed. Store extra in fridge for up to 2 days for use on more veggie noodles, soba noodles etc.
Serve on white plates, to show off the colors, using a ring mold to make neat stacks.
Spritz each stack with a lime wedge. If desired drizzle extra sauce over stacks & plate. Garnish with sesame seeds or chopped cashews or almonds depending on the butter you used (optional). Serve with chopsticks.

**This recipe does not use peanut butter or peanuts because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, is associated with liver cancer and shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

Have you ever eaten at a Raw Vegan restaurant? Where did you go?

Do you have a Raw Vegan restaurant in your area? Which one?

Wishing you a fantastic weekend!

All Love,

Juliane

If you liked this post say thanks by sharing.

Food

Marinated Mushroom Tapenade + Bonus Recipe

Mushroom Tapenade- Admittadly, I over-processed mine a bit & recommend leaving yours a bit chunkier:-)

This Mushroom Tapenade, inspired from the gorgeous, (I'm not kidding, see for yourself by clicking by clicking her name) Mimi Kirk's, beautiful cookbook, Live Raw, is one easy way to get the health benefits of a-mushroom-a-day into your diet. Or, if you're like me, you'll have a hard time eating less than half the recipe in one sitting. Not that it would matter, as this delicious twist on the Provencal original is incredibly light as well.

Anytime I've served this to guests as an appetizer presented with fresh vegetables, bread sticks or crackers, it's gone in the first hour. Of course it's a wonderful snack too – and makes a delicious spread for wraps and sandwiches.

Plus there's a Bonus! Simplifying the tapenade creates a fabulous marinated mushroom recipe, an addiction I've had since childhood when Mom made her amazing marinated mushrooms for potlucks at least once a year. For some reason she never served them at home, and there they'd be, tempting me from the fridge as they marinated away a day prior to her event. To this day, I still don't have Mom's recipe, but this one tastes just as I remember hers. However, mine are ready after an hour and take less than two minutes to prep. Jackpot!!

Please enjoy!

Marinated Mushrooms

Mushroom Tapenade

Ingredients:

2 large portobello mushrooms or 15 baby bella or white button or a combo
1/2 cup walnuts
1 clove garlic
2 tablespoons extra-virgin olive oil
2 tablespoons tamari, Bragg's or nama shoyu
freshly cracked black pepper

Method:

Clean mushrooms with a dampened kitchen towel. Chop coarsly. Marinate with the olive oil and nama shoyu for 30 minutes turning occasionally.
Pulse walnuts in food processor until broken down.
Add garlic and marinated mushrooms. Pulse until mixture is incorporated and slightly chunky mine pictured above could have been left a tad chunkier- so process yours a little less:-)
Taste for seasonings and adjust to taste.

Marinated Mushrooms (servings: makes 15 mushrooms)

Ingredients

15 baby bella or 15 white button mushrooms, wiped clean with a damp towel. Wild mushrooms are delicious too!
1 clove garlic, minced or garlic powder to taste
2 tablespoons extra-virgin olive oil
2 tablespoons tamari, Bragg's, Coconut Aminos or nama shoyu
freshly cracked black pepper
a few dried red pepper flakes for an extra pop of color & spice (optional)

**For Marinated Portobello"Steaks" Use 2 Portobello Mushrooms, wiped clean, stems trimmed of soiled portions. Slice tops into nice, thick 1/2" strips, and do the same with the remainder of stem. Adjust quantities of above ingredients as needed (you may need a bit more depending on size of your portobello, they really soak up the ingredients beautifully. (Serves 2)

Method

Marinate all the ingredients for an hour or up to 4 hours.
Check seasonings.
Serve in a beautiful bowl with party pics alongside for picking up.

Do you have a favorite family recipe you'd love to recreate?

You may also enjoy:

Cream of Mushroom Soup

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

If you liked this post, say thanks by sharing it.

Food, Health, Nutrition & Wellness

Japanese Seaweed Salad

Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed freshly rehydrated

One of my favorite, must-order dishes whenever we eat at Japanese restaurants is seaweed salad. The exotic textures, colors and flavors are an irressitable treat for me, not to mention a bona fide cocktail of minerals & vitamins, including B12. Ocean sea vegetables are macroalgaes that possess an impressive profile of protein, minerals and trace minerals. It is said that a piece of raw, unwashed seaweed will retain every single mineral held by the ocean. Seaweed can purify the blood because its chemical compositions are very similar to blood plasma in human beings. Not only are these gorgeous sea vegetables a powerhouse of macrobiotic nutrition, they're anti-inflammatory and possess cholesterol lowering, anti-cancer & anti-viral properties as well… oh, they also make your hair lustrous & healthy too!

You can imagine my excitement when I realized I could make this beautiful salad at home. It's a delicious, light summer meal which takes only minutes to assemble. I often use SeaSnax SeaVegi seaweed salad mix, by a great company with strict sourcing from only the purest ocean waters.

Please enjoy this magical and exotic salad!

Japanese Seaweed Salad

Makes 4 side course servings or 2 main course servings if you're like Jim and me:-)

Ingredients:

1 oz package dehydrated Seaweed Salad Mix (or equivalent of mixed seaweeds such as Wakame, Agar, Sugnori, Tsunomata & Mafunori Seaweed)
1 fuji apple, thinly sliced
1/4 red onion thinly slivered
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp sesame oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp raw honey or agave

Method:

Place seaweed in a large bowl and cover with cold, filtered water. Set aside to rehydrate for 7 minutes, then drain into a collander.
While the seaweed is rehydrating, assemble the dressing by whisking together the vinegar, tamari, sesame oil and honey. Stir in the minced ginger and garlic.
Lastly place the rehydrated seaweed, sliced apple, sliced onion in a large serving bowl and toss with the dressing until coated.
Serve with chopsticks and enjoy!

Japanese Seaweed Salad

Food

Tom Yum Soup

Tom Yum Soup

Who's ready for an insanely delicous, 15 minute Thai recipe?

Enter: Tom Yum Soup

This stealthy combination of silky-smooth coconut milk, lemongrass, shitakes, and ginger is rich and magical. Papery-thin slivers of chicken drenched in vibrant, buttery broth deliver perfection in every spoonful.

A dish this simple- yet so complex, so incredibly delicious, is a keeper in my repertoire! Soul warming, refreshing and filling at the same time. I’m obsessed

~ you will be too!

Ingredients for Tom Yum Soup

Recipe for Tom Yum Soup (Serves 4)

Ingredients (substitute tofu & vegetable stock for vegetarian version)

5 cups reduced sodium chicken stock
1 stalk lemongrass thinly sliced into rounds
1 inch piece fresh ginger root thinly sliced
1 large clove garlic, minced
1 tsp thinly sliced, fresh, medium-heat red chili pepper + slices for garnish (seed & devein for less heat)
2 cooked pasture raised, chicken breasts, thinly sliced across the grain **(See Note below)
1 ½ cups thinly sliced shitake mushrooms
3/4 cup coconut milk (DON’T use light!)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro + extra for garnish

Method

In a large pot combine first 5 ingredients (chicken stock through red chilies) and bring to a simmer for about 5 minutes.
Add remaining ingredients and simmer 1 minute.
Ladle into bowls adding extra fresh cilantro leaves & thinly sliced chili pepper for garnish. Enjoy!

**For perfect, easy roast chicken breasts: Preheat oven to 400F. Spray heavy duty, rimmed baking sheet with grapeseed oil (or canola) spray. Rub chicken breasts with a small amount of grapeseed (or canola) oil to coat and sprinkle with salt and pepper. Roast for 30-35 minutes or until cooked through. Let rest for 10 minutes in order to let the juices redistribute into the meat- otherwise those beautiful juices will all run out onto your cutting board & you'll be left with dry meat & no flavor!

Tom Yum Soup Simmering Away!

Questions of the day:

Do you have a favorite Thai dish?

What is your favorite cuisine?