Raw Garlic Kale Chips

My litmus test for any of my raw recipes is to feed them to my friend Joann, who proudly professes “I don’t eat healthy!” If she sticks her fork in my recipes without any complaining, and returns for more, I know I have a winner. I am staying with her in Arizona this week, and brought some of my kale chips as a snack. When I woke up the first morning to find half the bag empty, and a note that read “I need this recipe!!!!!” I thought it was worthy of a post! She did insist I attach a…

Basic Raw Vegan Cashew Cheeze

My dad always tells me that happiness is tied up in expectations. If you keep your expectations in a realistic place, you're less likely to be disappointed. I've found this advice to be true in all aspects of life; and I offer it up today when making this cashew cheese. Don’t get me wrong, this spread is absolutely scrumptious. But if you turn on your food processor expecting this to taste exactly like cheese made from cow’s milk, you may be a little disappointed. Conversely, if you…

Raw Vegan Avocado Gazpacho

This easy raw gazpacho is like liquid guacamole. This blend kicked me into a pleasure-induced coma and had me ready to coat-check my teeth. I'm now dreaming up a recipe for a taco in a glass. Hmmm... Tweak the onion, lime juice, chile, and salt to taste. I serve this soup as a main meal with lots of veggie toppings. This way, it serves about 4 people. But, this blend is also sensational served in shot glasses for parties. A splash of tabasco is magic, too. Just use avocados that are…

Raw Vegan Tomato Gazpacho Soup

I read a wonderful article by Janet Mendel in the LA Times celebrating gazpacho in all its incantations. It was a scorching afternoon and the title phrase, “This Spanish soup is adaptable as it is refreshing on a hot summer’s day” had me lunging for my blender to create a gazpacho of my own. In the article, Janet gives a fabulous brief history of gazpacho. It is thought that this traditional Spanish soup may have had its traditions in Roman and Moorish/Arabic cultures where a simple…

Vegan Chocolate Hazelnut Ice Cream

I'm posting another delectable chocolate treat that promises to kick even the most sober cream dreamer and chocoholic back into denial. Today we move onto step three in our twelve step program – “pairing hazelnuts with chocolate in Nutella requires us to make amends with our colons. But if we make vegan hazelnut cacao ice cream with natural sweeteners we can indulge without any letters of apology.” I was watching the morning news and a commercial came on advertising Nutella spread as a…

Raw Green Pea and Almond Dip

I found a lonely little bag of green peas in my freezer the other night begging for a nutty match. As I lay my hands on those naked little beads my taste buds immediately starting salivating in the midst of a culinary wet dream spurred on by vivid sense memory of a delectable green pea dip I made with Kurma Dasa on a balmy night in Melbourne many years ago. The second that dip hit my lips, it was love at first bite! Whenever I'm looking for a show-stopping dip I always turn to Kurma’s…

Vegan Coconut Ice Cream

This easy vegan coconut ice cream is as simple as open, pour, stir, blend, chill, churn, and devour. As long as you can use a can opener, you can be chowing down on fresh vegan coconut ice cream in a matter of hours. This recipe is perfect for those of you who don't want to crack open a coconut. You'll get the best results with high quality organic full-fat coconut milk or So Delicious culinary coconut milk. Skip the brands with tons of additives, and the “light” varieties that are too…

Tomatillo Salsa

I was addicted to a phenomenal tomatillo salsa that lulled me into a pleasure-induced coma when I worked at a Mexican restaurant as a college student in Los Angeles. The pleasure of this taste sensation was quickly eclipsed by the agony of the hungry hoards who greedily took advantage of the freebies harping,“more chips and salsa” in high-pitched squeals of desperation. As these greedy patrons impatiently waited for their main meals, I was forced to make countless agonizing trips back…

Pico De Gallo

I love pico de gallo and other fresh salsas because they're rustic, can be thrown together in minutes, and are highly customizable. This simple salsa is bursting with gorgeous flavor and vibrant color. "Pico de gallo" is Spanish for “rooster’s beak", probably because it looks like all of the ingredients have been broken up by a bird’s beak. I rustically dice my tomatoes and cucumbers after scooping out the flesh and the seeds so the pico is not too watery. Serve this with corn chips…

Ginger Lemon Cold and Flu Tonic

I arrived home to California, was visiting a friend in Ojai, and had a severe allergic reaction to the pollen. I had a sore throat that invited an aggressive frog suffering from ADD into my throat! This pesky little beast wouldn’t stop scratching and tap dancing on my vocal cords, until I lost my voice and was coughing up green slime that would offend even the most seasoned doctor. I find myself being a very good listener this week. This lemon honey ginger tonic has been a soothing…

Burwood Heights Primary School’s Organic Kitchen

I love volunteering in my mum’s school kitchen. My mum is a teacher, and her school, Burwood Heights Primary School is a proud member of The Stephanie Alexander Kitchen and Garden program. For those of you who do not know Stephanie Alexander, she is one of the most famous cooks in Australia. Her book, The Cook’s Companion takes pride of place in the majority of busy Australian kitchens. It is widely regarded as the Australian culinary bible, and is endorsed by self-respecting cooks and…

Cauliflower Millet Mash A Healthy Alternative For Mashed Potatoes

This is another gem I got from Tony Chiodo. I've been making this cauliflower millet mash for about twenty years since my macrobiotic days. It's super easy, alkaline, loaded with nutrients, and super delicious. I make a batch of this every few weeks, and enjoy it as a side dish or as a nourishing savory breakfast porridge topped with steamed or stir-fried veggies, and sea vegetables. It's also really delicious on top of toast. In the macrobiotic world, this dish is used as a more…

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