Homemade LSA

Since I posted the raw nut and seed bars, I've received numerous emails about where to get LSA. In Australia, LSA is widely recognized and available at mainstream grocery stores. Dr Sandra Cabot 's book, The Liver Cleansing Diet made this magical mix famous. LSA stands for a blend of ground linseeds (flax seeds), sunflower seeds, and almonds. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus,…

No-Bake Nut and Seed Bars

One of my all-time favorite cooking shows in Australia was The Cook and The Chef. Maggie Beer and Simon Bryant celebrated fresh Australian produce, and entertained people in South Australia’s Barossa Valley. This show centered around the power of food to bring people together in community. This recipe was one of Simon’s favorites. When I contacted the ABC network to gain permission to post Simon’s recipe, they kindly forwarded me onto his agent who forwarding my request to Simon, who…

Creamy Vegan Polenta Bake

I got a version of this macrobiotic-inspired vegetable polenta bake from my friend, Tony Chiodo at a cooking class in Melbourne about 20 years ago. Tony's recipe are so delightfully simple, and always loaded with nutrients. I've substituted the tofu in the original recipe with raw cashews, and infused the sauce with cooked onions. I've also added nutritional yeast and garlic powder to the base for an extra burst of flavor, and added some green veggies. I've used spinach and broccoli,…

Brilliant Broccoli Salad from The Perfect Blend cookbook

Happy Mother's Day to all of the mums out there. It was my sister's first mothers day as a new mum; so mum, Kara and I cooked together to celebrate. I also started my day having breakfast with my dear friend Lyn, who has been like a second mother to me. So, I decided to come home and honor Lyn at our family lunch by serving up a version of one of her fabulous recipes. This brilliant broccoli salad is a delicious way to enjoy raw broccoli. I admit, I'm not a fan of raw broccoli. But,…

Macadamia & Semi-Dried Tomato Pesto

I got this fantastic semi-dried and macadamia pesto dip from The Australian Macadamia Society. This pesto is so easy to throw together in less than 10 minutes in your food processor. You just will not believe something so easy can have so much flavor. This pesto is sensational served with veggie sticks, crackers, or tortilla chips, it's delicious tossed through pasta or zucchini noodles, and makes a wonderful spread for sandwiches and wraps. Semi-dried tomatoes packed with olive oil…

Vegan Cream Of Spinach Soup from The Blender Girl cookbook

from This soup has been a staple in my house for years. It's ludicrously easy, absolutely scrumptious, and freezes well. If you want to cut down on prep time you could skip roasting the garlic, and instead, sauté 1 tablespoon minced garlic with the onions and salt at the beginning of the recipe. But, whole roasted garlic does bring an exquisite depth of flavor that's hard to beat. Like the creamy cauliflower soup, blending in 1/4 cup of blanched almonds or raw cashews creams up this…

Raw Vegan Super Slaw

The weather continued to be uncommonly hot this week, so I've been sticking to salads. Seeing as I posted the cashew dressing a few days ago, I thought I'd share this simple slaw. This raw coleslaw contains the blend of vegetables that I like. But, you could use anything you want. You could also throw the individual pieces into your food processor fitted with the s blade or course shredding disc to make things quick and easy. I toss the dressing through the vegetables, and then add…

Vegan Lemon Cashew Dressing

The weather has been absolutely gorgeous this week, and I've been making a ton of salads and sitting out on the terrace enjoying the last of the sunshine. I love shredded kale and cabbage slaws, and my go-to creamy dressing is this creamy lemon cashew blend. Tweak lemon juice, garlic, and salt to taste. I like a rich flavor, but you may prefer a lighter dressing. If so, hold back on some of the garlic, and add to taste. Blend up this dressing for your next salad and you won’t be…

Raw “Key Lime” Pudding from The Blender Girl cookbook

This super-easy pudding is zesty and refreshing. You don’t need key limes to make it (you get that flavor by combining limes and lemons). If you're a tart-at-heart (like me) and love sharp, tangy notes, you’re gonna be in heaven. Those of you who like your citrus on the sweeter side may want to add more maple syrup to taste. You could make a straight lemon pudding by using 1 cup lemon juice and 2 teaspoons lemon zest, or just lime pudding with 1 cup lime juice and 2 teaspoons lime…

Righteous Raw Cashew Dip

Back in 2001, I took a series of cooking classes with the amazing Kurma Dasa who introduced me to a ton of new ingredients that opened up a whole new world of fabulous flavor combinations. One of the jewels I picked up was this phenomenal raw cashew dip. This is seriously one of the most incredible dips I've ever tasted, and it's right up there with my top 5 of all time. It's super easy, bursting with flavor, and incredibly versatile. Kurma adapted this recipe from Southern Indian…

Vegan Apple Pie Smoothie from The Blender Girl Smoothies app

I promised it, and here it is. My apple pie in a glass. I don’t really know how to do this smoothie justice except to say that it is absolutely scrumdidiliumptious! For those of you with greater articulacy and more clarity of expression you may be able to accurately find real words out of the dictionary that adequately prepare the palate for this taste sensation. But today, I must resort to fictional words in fantasy movies where anything is possible. Actually, perhaps I should steal…

Creamy Cashew Milk

Cashews, the cows of the vegan world, yield delicious milk and cream. Raw cashew milk is rich and buttery, and most closely resembles the look and texture of dairy milk. By blending cashews and water, you can make a milk that's incredibly smooth, and doesn't need straining. Cashew milk is delicious in smoothies, creamy cocktails, desserts, soups, and stews. I use raw cashews to replicate the buttery pastry flavor of pie crust in dessert smoothies: apple pie smoothie, pecan pie…

share

Pinterest

Subscribe

Menu
menu