Posts Tagged ‘raw’

Kitcheree & Palak (raw) recipe

photo 1 (2)Indian food is one of my favorite types of food, next to Mexican. If you eat raw, you don’t have to miss out on it! Plus, veggies are always better than rice. Kitcheree is a dish typically made of rice and lentils. In this recipe the rice will be shredded cabbage and rutabaga. The flavors are so savory, I love this combination of spices. The Palak Paneer is a creamed spinach curry. The “cream” in this recipe is soaked and puréed macadamia nuts plus coconut oil.

You can’t have just one bite of this dish. Be sure not to skip any of the spices in both recipes–each one adds to the unique savory flavor. If you don’t want to spend $4+ on a jar of each spice, go to Sprouts and get little baggies and scoop out spices from their tubs along the side wall by the scoop. Continue reading


Maca Balls

Maca BallsThis recipe comes from Navitas Naturals, where you can find Maca powder (a root in Peru, considered a superfood). I bought mine from Whole Foods.

  • 1 cup pitted dates, soaked for 10 minutes in water
  • 1/4 cup Maca powder
  • 1/4 cup almond butter
  • 1/4 cup chopped almonds
  • 1 t vanilla extract
  • dash sea salt

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Fudge Walnut Bar

I got this recipe from a book called The Raw Transformation and I changed it a bit. These amounts made about 10 small bars: Continue reading

Raw “Cheesy” Spicy Noodles

With the exception of the nutritional yeast flakes, this is a raw dish. The flakes (and Rawmesan) give it the cheesy taste.  
  • 2 zucchini, spiralized into noodles
  • 1 T nutritional yeast flakes
  • 1 T olive oil (Bragg’s is the best tasting; I find many other types are too bitter)
  • 1 T Rawmesan
  • few shakes of chipotle pepper powder
  • sea salt to taste
I soaked the noodles in water and miso overnight to soften, but you don’t have to. Mix all together and enjoy! 

What I Learned From My Homeopath

  1. Eat three meals a day instead of snacking frequently all day. This is because when we put time between meals we are giving the digestive system time to recuperate and rest. If you are regularly bombarding it with bits of food all day this rest won’t get to occur. This is going to be hard for me to change. For years I have been a grazer.
  2. Eat more raw food. I actually experimented with this in the last few weeks by keeping a food journal. I noticed that when I ate even a combo of raw and cooked foods, my energy levels dropped in the afternoon and I also wasn’t able to stay awake past 8:30pm. If I had a very small percentage of raw food in a day, I’d be crashing by 6:30pm and would sleep solid until 6am the next morning. On the days I was able to consume at  least 90% raw foods, not only did I not have my 2-o’clock slump time, but I stayed up almost until 10pm and still wasn’t all that tired as I made myself lie down for bedtime! It was awesome. It still is awesome since I am sticking to it now! Continue reading

Raw Spinach Dip

I apologize I have no measures here, I just threw the stuff in and mixed until it tasted right:

In food processor chop up a bunch of spinach. If you are doing a lot, you may have to do it in separate bunches (depending on how small your processor is).

In blender combine:

  • cashews (preferably soaked beforehand)
  • garlic clove(s)
  • olive oil
  • lemon juice
  • water
  • nutritional yeast flakes (optional – not raw, but it gives it that cheesy taste)

Put all ingredients together in a bowl and mix well; dash a bit of Celtic Sea salt and mix in:

I didn’t have any raw veggie sticks on hand to use this as a true dip, so instead I ate it with a spoon by itself. Good!

Some Recipes

Three raw dishes I’ve made in the last month that are worth sharing:

1) Spinach Basil Pesto Noodles
-2 1/2 cups packed spinach
-3/4 cup fresh basil leaves
-1/3 cup sun dried tomatoes, chopped
-3 T lemon juice
-2-3 T water
-3 T olive oil
-1 T nutritional yeast
-1 large clove garlic
-1/2 teaspoon Celtic salt
-cherry tomatoes halved
-1-2 zucchini
Blend everything (except cherry tomatoes and zucchini) in food processor. Put the zucchini in a spiralizer to make the noodles. Squeeze the noodles between a towel or a few paper towels to get out the extra water. Put in bowl and toss the pesto and tomatoes onto noodles. This was so good that I made it twice this month…but the second time I made it I accidentally bought cucumber instead of zucchini; I was worried it wouldn’t turn out as good but it was just as yummy!

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