Holey Moley, What happened???

It has been awhile on the blogging, but I am still passionate about being raw.  I have fallen off the wagon... but today is the day I have hopped back on! It is summer, vegis are in the garden!!  Now its time to eat fresh, raw, and healthy!! I was raw 70 days, lost 10 pounds, and was feeling great! I am starting all over, but this time I am already educated about raw eating....so hopefully it won't be as hard! Cheers to eating raw...in the Summer!

Donuts!

by Ani Phyo, posted on her Blog

Here’s a delicious raw vegan donut hole recipe. Naturally sweetened with whole dates, and flavored with vanilla. Plus, coconut, which is a great source of eletrolytes. I love making these with kids, they have a lot of fun rolling up the balls with their hands.


1 cup almonds, dry
1/4 teaspoon sea salt
1 vanilla bean, scraped
1 cup dried pineapple, chop
1 cup pitted dates
5 Tablespoons dried shredded coconut

Put in processor...roll into balls and in the coconut! Marvelous!

Zucchini Hummus

1 large zucchini in summer or 2 small zucchini in winter (at least in PA)
1/2 cup Tahini
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove
Sprinkle of Paprika
Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl or store Zucchini Hummus in a plastic container (I re-use a plastic store bought large hummus container) and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, olives, or pine nuts.

Cheezy Kale Chips

1 clove garlic
1 c cashews or almonds
1/4 c nutritional yeast
1/3 c water
2 T ovoo
1/2 t paprika
1/4 t chipotle seasoning
pinch sea salt

drizzle ovoo and salt on torn kale leaves in large bowl
process all ingredients until smoothe and spread over kale...I like to do it with my hands!
lay kale in dehydrator on parchment paper and sprinkle with more nutritional yeast
dehydrate for 5+ hours until crispy.....  Enjoy!

Chocolate Bark

1 c coconut oil
1/2 c cocoa powder
1 t vanilla
2 + T maple syrup
sprinkle of Stevia - to taste
1/2 c raisens
handful chunky chopped almonds

wax paper on baking sheet and put in freezer for 10 mins
break into pieces......enjoy.  Store in refridgerator.

Spinach Pesto

I have had a few rough days for raw....just have let my weakness take over! But the best cure is to look at a few raw recipe books and find some appealing recipes and get going!  So here it is a yummy spinach recipe:

Spinach Recipe for Spinach Pesto
Preparation time: 15 minutes
Makes 1 cup spinach pesto
4 Cups packed and rinsed spinach leaves
2 large cloves garlic minced
¼ cup walnuts or pine nuts (I used almonds - it's a 40 mi drive to town....almonds will do)
¼ teaspoon sea salt
3 tablespoons olive oil
1 teaspoon lemon juice (optional)
Place spinach leaves in food processor with S blade in place. Begin to puree leaves until they are all crushed. Add garlic, nuts, and sea salt and begin to puree again. Gradually add olive oil while pureeing the spinach mixture. Blend until mixture is a thick, smooth paste. Add lemon juice and puree until blended.
This spinach recipe is a wonderful, quick and easy raw food. It’s also a great way to incorporate more green, leafy vegetables into your diet. We hope you enjoy it!

Raw Thai Papaya Salad

My raw buddie and I celebrated our 30 days of raw at the Thai Orchid....we didn't eat all raw food but we did discover a salad similar to this one...so spicy and full of flavor...and at the end I have to lick the juice from the plate....

The recipe is from http://goneraw.com/recipe/raw-thai-papaya-salad

Ingredients: 

1 toe of garlic
1/2 jalepeno or other pepper
1/2 handful peanuts ( I used sunflower seeds...its all I had, still delicious)
1 tomato
fresh cilantro
1 green papaya
tablespoon braggs
juice of 1 lemon
favorite hot/pepper sauce (optional)
Cayenne pepper to taste

Preparation: 

crush gralic, dice peppers, chop peanuts, tomato, & cilantro. cut papaya with saladaco (I don't have one of these so I used a mandoline slicer, you could also use a potatoe peeler and peel some "noodles". combine all ingredients with braggs and lemon. chill and serve.
****this dish is spicy****