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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?

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All Love,

Juliane

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Philosophy/Meditation/Spirituality, Style

Southwestern Cauliflower Couscous

Southwestern Cauliflower Couscous

Southwestern Cauliflower Couscous is a delicious, light and lively dish. Fabulously complex in flavor, yet incredibly simple to prepare, this gluten-free delight is everything we're looking for on a hot, summer day!

Fluffy cauliflower couscous is tossed with bright, red tomato and buttery, lime-green avocado all dressed up in a punchy-sweet Honey-Cumin-Lime vinaigrette.

Refreshing.

Summery.

Bright!

Eating Raw provides an amazing boost in energy.

And, as always, brimming with Rawsome, enzyme rich, living foods power!

Check it out…

Raw live foods are much easier to digest or assimilate putting less burden on our digestive system and more time into cleaning or repairing our body.

Cauliflower, like its fellow cruciferous members is full of nutrients including minerals, vitamins, phytochemicals and antioxidants. It's rich in vitamins C (one serving containing 77% RDA), K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, and folic acid. Cauliflower contains a compound called glucoraphanin, a precursor of sulforaphene found to have protective effect on the lining of the stomach wall. Sulforaphene also prevents the growth of bacteria called Helicobacter pylori which can cause gastroenteritis.

Live, raw food does not spoil or decompose quickly. It's packed with energy, minerals, vitamins, and everything we need to stay healthy.

Cauliflower is also rich in antioxidant phytochemicals like quercetin, caffeic acid and kaempferol which prevent development of cancer by destroying free radicals directly attacking the DNA of cells. And that's just a fraction of the power of the cauliflower alone! We've yet to delve into the realm of the vitamin C and lycopene rich tomatoes, the bone building, protein rich avocados, and the all other powerhouse ingredients in this superfood recipe!

Suffice it to say, Southwestern Cauliflower Couscous is as delicious to eat as it is at creating our healthy bodies, vitality and joy:)

Eating Raw provides an amazing boost in energy. I have more energy now than I've ever experienced in my life.

Living, plant based Raw Food is incredibly delicious to eat, beautiful to look at and amazing for our bodies, minds and spirits.

Eat Clean. Feel Rawsome. & Live Beautifully!

Eating freshly picked food just feels different. There's a connection to the earth and a feeling of being grounded.

This recipe has been submitted to Tinned Tomatoes for July's Recipe Bookmark as well as to July's, No Crouton's Required at Lisa's Kitchen.

Recipe for Southwestern Cauliflower Couscous(serves 2-3)

Ingredients

1/2 medium head of cauliflower, cut into flourettes
1 firm, medium vine ripened tomato, chopped
1/2 medium avocado, chopped
1/4 cup red onion, diced
zest and juice of 1 lime
1 tbsp extra virgin olive oil
1 tsp honey
3/4 tsp ground cumin
fresh cilantro for garnish

Method

Zest lime, then juice it. Whisk lime juice, zest, olive oil, honey & cumin together and set aside.
Pulse cauliflower flowerettes in food processor until fluffy like couscous. Add to a mixing bowl.
Gently stir in chopped tomatoes, avocado and red onion.
Pour dressing over cauliflower couscous and stir gently to combine.
Garnish with fresh cilantro.

Do you have a favorite wheat/grain/gluten swapout dish?

How do you like to prepare cauliflower?

All Love,

Juliane

Thank you for visiting 🙂

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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

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Food, Health, Nutrition & Wellness

The Essential Ginger Berry Beet

Essential Ginger Berry Beet Juice

This one's for you, Hovermale!

The Essential Ginger Berry Beet is out of this world delish. It heads into the office with my gorgeous husband at least once a week. A juice with this dark, ruby hue is clearly loaded with antioxidants. Check out the powerhouse of bennies in this mouth watering concoction…

Beta-carotene filled, Kidney cleansing Carrots

Blood purifying Beets

Antioxidant laden Blackberries and Raspberries

Mineral and vitamin rich Green Apple

Cellulite zapping, collagen building, liver cleansing, Vitamin C filled Citrus

Metabolism accelerating Jalapeno (yes that's right)

Detoxifying Ginger Root

& Lauric Acid boasting Coconut Water

Remember the words of Mahatma Gandhi, "Chew your juice and drink your food." Digestion starts in the mouth with the enzymes in our saliva. Don't waste this liquid gold by gulping it down in two seconds flat, 'cause believe me, it's so tasty you'll be tempted 🙂

**As for proper food combining, there is more leeway mixing fruits and veg when making a fiber-free juice. That said, there are also those who advise against juicing fruits at all, due to the resulting insulin spike from the sugar in the fruit. (Note: the berries in this juice are in the acid category & extremely low in sugar.) In my experience, I've found the cleaner my body has become (after doing lots of detoxification & commiting to a detoxifying lifestyle) the more freedom I now have with fruit as pertains to food combining, my response to eating more of it, etc. If we want to be purists, we can leave out the berries and orange and take or leave the green apple as it's considered a neutral in the juicing arena (and it's still delicious this way!). Frequently, however, when we first begin juicing, we need recipes which are sweeter tasting to satisfy our taste buds. Eventually we benefit ourselves to enjoy and appreciate the juices which are lower in sugar so we don't cause sugar related health problems as a result of juicing. For all these reasons, I've included mutliple ways to make this juice in the recipe below. However you choose to make it, enjoy the fusion of micronutrients, enzymes and cleansing, beautifying, healthifying deliciousness!

All in the Family, Right to Left: Amazing Greens, Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

My hubby comes home to a spread of fresh, cold-pressed juices & smoothies daily. Because I use a slow, masticating juicer, they retain their nutrients for 72 hours leaving them perfect the next day. Right to Left: Amazing Greens (Recipe coming soon!), Essential Ginger Berry Beet, Epic Thai Baby Coconut Smoothie & Macaccino!

Recipe for Essential Ginger Berry Beet Juice (2, 32 oz Servings)

Ingredients (all organic):

1 Lemon, peeled
1 Lime, unpeeled
1 small Orange, peeled (leave out if following a purist approach to proper food combining)
1 Green Apple
Ginger, 1" knob or to taste
Jalapeno, (SO good) small slice to taste & depending on strength of your pepper
8 carrots
1/2 medium beet (If you haven't yet tried beets or haven't yet developed an affinity for them, use just a very small amount -perhaps 1/8 of a small beet- which will blend into the taste of the other ingredients so you don't taste it. From there, you may opt to gradually include a bit more as your palate adjusts to the earthier flavor)
4 to 8 oz. blackberries (leave out if following a purist approach to proper food combining)
4 to 8 oz. raspberries or strawberries (leave out if following a purist approach to proper food combining)
liquid stevia to taste
coconut water or purified water to thin out to desired consistency

Method:

Wash and cut ingredients into sizes small enough to feed into your juicer.
Juice ingredients.
Add coconut water to thin consistency to taste.
Add liquid stevia to sweeten to taste.
Enjoy!

This is my submission to the Root Vegetable No Waste Food Challenge at Turquoise Lemons.

Do you juice? Have you ever tried a juice feast?

Much Love

XO's

Juliane

Visiting wine-making friends in Napa Valley. In front of 400 year old tree in front yard.

Coming soon! Completing our adventures in Napa Valley: Dining at Bouchon, Meadowood & Auberge du Soleil plus 3 divine vineyards…

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