Archive for Raw

Loaded Veggie Salad with Sweet Italian Dressing

Do you ever have those weeks where you feel like you’re running around from one thing to another and the next minute it’s bedtime and you’re beyond exhausted?  Yeah, me too.  Weeks like that make it hard for me to get in healthy and delicious meals so I like to throw together simple dishes that I know will fill me  up and give me the energy I need to make it through the day.  This salad involves some chopping (you can always use a hand chopper to speed the process along if needed) so I like to get everything prepped and ready to go ahead of time, then I can quickly throw everything together in minutes.  It’s perfect for lunch and for dinner I will sometimes switch out the pasta for a bit of cooked quinoa for a higher protein meal.

~Sarah

Ingredients:

For the Loaded Veggie Salad:

  • 2 cup chopped salad greens
  • 1 cup chopped red cabbage
  • 1/2 cup finely diced green onion
  • 1/2 cup finely diced carrot
  • 1/4 cup finely diced red, yellow or orange pepper
  • 1 cup cooked pasta of your choice
  • 1/2 cup crushed Smokey Bacon-y Almonds

For the Sweet Italian Dressing:

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp coconut cyrstals
  • 1/2 tsp oregano
  • 1/4 tsp sea salt
  • 1/2 tsp poppy seed
  • 1 1/2 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil

Preparation:

  1. Place all the ingredients for the dressing in a blender and process until smooth.
  2. In a large mixing bowl gently toss together the salad ingredients.  Drizzle with the dressing and toss one last time until evenly coated.

Yield:

Makes 3-4 servings.

Notes:

It’s best to serve only the amount of salad that will be eaten right away.  Leftover salad ingredients should be stored separately from the dressing and only mixed together when ready to serve.

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Sugar Cookie Almond Butter

 

I love making my own almond butter.  Not only is it cheaper than buying it premade but you can make so many yummy varieties.  Here’s my current favorite.  So simple yet so delicious!

~Sarah

Ingredients:

  • 2 cups roasted almonds (you can use raw almonds but roasted adds a great flavor)
  • 1/4 cup coconut crystals
  • 2 tsp ground cinnamon
  • 1 tsp sea salt (if using salted almonds you can omit this)

Preparation:

  1. Place all the ingredients in a food processor and blend until you have a smooth creamy mixture.

Yield:

Makes 1 cup.

Notes:

Store almond butter in an airtight container in the fridge for up to 2 weeks.

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Crunchy Spring Roll with Creamy Ginger Spread

I adore spring rolls.  They are so versatile and you can’t really go wrong when making them.  You can add any of your favorite veggies along with rice or noodles and serve with a side of delicious dipping sauce – an easy lunch or dinner.  I was playing around a few weeks ago trying to come up with a new dressing recipe and the results ended up being thicker than I wanted.  I loved the flavor and realized that it would make a better spread then dressing anyways so I paired it with some crunchy vegetables, wrapped them in a spring roll wrapper and I had one delicious creation.  I used the dipping sauce from my Perfect Potsticker Wraps but it would also be great with some Savory Peanut Dipping Sauce.

~Sarah

Ingredients:

For the Creamy Ginger Spread:

  • 2 green onions, roughly chopped
  • 1 shallot, peeled
  • 3 tbsp grated ginger
  • 1/2 tsp sea salt
  • 6 tbsp neutral oil (sunflower or safflower are good choices)
  • 1 tbsp fresh lemon juice
  • 1 tbsp miso (I used chickpea miso but a sweet white miso would work too)

For the Crunchy Spring Roll:

  • several bok choy leaves, dark leafy green part only
  • handful snow peas, ends trim and cut into thin strips
  • 1/2 an orange bell pepper, cut into thin strips
  • 2-3 ounces rice noodles, cooked according to the directions on the package
  • 1/2 a cucumber, peeled if desired, seeded and cut into thin strips
  • 1 avocado, cut into thin strips, optional
  • sprouts of your choice, optional
  • mushrooms, optional
  • 6-8 spring roll wrappers

Preparation:

  1. Place all the ingredients for the ginger spread in a blender and process until you have a thick paste.  If the mixture is too thick or won’t blend add another tbsp or so of oil or water if desired.  Set aside.
  2. Dip each spring roll wrapper in a bowl of hot water for about 3 seconds.  The wrapper should still be somewhat stiff (don’t worry – it will soften as it continues to absorb the water!).
  3. Lay the wrapper on a smooth work surface and add a generous dab of creamy ginger spread.  Evenly distribute the spread along the middle of the wrapper.
    Crunchy Spring Roll with Creamy Ginger Spread1
    Get ready to roll!
  4. Add a layer of bok choy, snow peas, bell pepper, noodles and cucumber.  Top with any of the optional ingredients.
  5. Take one end of the wrapper and fold it over your ingredients.  Gently roll away from you as you tuck the filling toward you.
  6. Using a sharp knife, cut the spring roll in half and serve with your favorite dipping sauce.

Yield:

Makes 2-3 servings.

Notes:

Spring rolls are best when served right away.  You can store leftovers in an airtight container in the fridge but be aware that they tend to stick together.

For a truly raw meal try substituting the spring roll wrapper with Pure Wraps - they are made entirely from coconut meat!

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Crunchy Cabbage and Apple Salad

Salads are my favorite meal and a crunchy one is always top of my list.  This salad is full on crunch.  Crunchy cabbage, apples, carrots and almonds along with a sweet and sassy dressing that makes this an ideal meal for either lunch or dinner.  It’s quick and easy to whip up and full of nutrients and vitamins.  Enjoy!

~Sarah

Ingredients:

  • 3 cups thinly sliced greens of your choice (kale, romaine, napa are all great choices)
  • 1 1/2 cups chopped red cabbage
  • 3/4 cup chopped carrots
  • 1 small apple, cored and diced
  • 1/2 cup roughly chopped almonds
  • 1/4 cup dried cranberries
  • 1/4 cup finely sliced green onion or chives
  • 1/4 cup diced red bell pepper
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp coconut nectar
  • 1 1/2 tbsp Dijon mustard
  • 1 clove garlic, minced
  • sea salt and pepper to taste

Preparation:

Place the first 8 ingredients in a large bowl and toss to combine.

In a small bowl mix together the remaining ingredients.  Add to the salad and mix well to evenly coat.  You may or may not need all the dressing for your salad.

Serve immediately or place in the fridge until ready to serve.

Yield:

Makes 4 servings.

Notes:

Leftovers should be stored separately.  The dressing will keep in the fridge for up to 1 week.

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Sweet and Sour Almond Oil Salad Dressing

I love using flavored oils to put new spins on ordinary salads and create interesting new flavor combinations.  Almond oil is a sweet, delicious oil that works well to create a sweet and sour dressing that is delicious on salads, pasta and even as a dip for veggies.  If you can’t find almond oil at your local grocery store try substituting with walnut or hazelnut oil.  They won’t be as sweet so you may need to adjust the amount of honey but the dressing will still be delicious!

~Sarah

Ingredients:

  • 3 tbsp white or golden balsamic vinegar
  • 1 small shallot
  • 1/2 tbsp Dijon mustard
  • 1/4 cup + 1tbsp almond oil
  • 1-2 tbsp honey or brown rice syrup
  • sea salt to taste

Preparation:

  1. Place all the ingredients in a small blender and process until smooth.
  2. Taste and adjust the amount of honey and salt to taste.

Yield:

Makes approximately 1/2 cup.

Notes:

Store leftover dressing in an airtight container in the fridge for up to 1 week.

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Fruit and Nut Truffles

With Thanksgiving only days away I’ve already starting thinking about the most important part of the feast – DESSERT!  These fruit and nut truffles are always on the menu for our Thanksgiving meal and I look forward to them each and every year.  They are so easy to make and are family friendly.  Mix and match or make all 3 varieties – you won’t be disappointed!

~Sarah

Ingredients for the Cherry Cocoa-Nut Truffle:

  • 1 cup medjool dates, pitted (about 18 dates)
  • 1 cup raw almonds
  • 1/2 cup dried unsweetened or apple juice sweetened tart cherries
  • 1 tsp almond extract

Preparation:

  1. Place the almonds in a food processor and process for about 30-45 seconds just until the almonds are chopped.
  2. Add the pitted dates and process for another 30-45 seconds or until the dates are partially chopped with the nuts.
  3. Add the cherries and almonds extract and process for about 2-4 minutes. The mixture will be done when large clumps form.
  4. Form the dough into 1 inch balls. Roll the balls in unsweetened cocoa powder. Your truffles are now done and can be enjoyed guilt free.

Ingredients for Cranberry Orange Truffles:

  • 1 cup medjool dates, pitted
  • 1 cup walnuts
  • 1/2 cup dried apple juice sweetened cranberries
  • 1 tbsp orange zest
  • 2 tbsp orange juice

Preparation:

  1. Follow the same instructions as the cherry cocoa-nut truffles starting with the walnuts, then add the dates and then cranberries, orange zest and orange juice.
  2. Form into 1 inch balls and roll in crushed or finely chopped walnuts.

Ingredients for the Pumpkin Spice Truffles:

  • 1 cup medjool dates, pitted
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened raisins
  • 2 tbsp canned pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp raw coconut crystals and 1 tsp cinnamon (mix together for rolling the truffles in)

Preparation:

  1. Again, follow the instructions for the cherry cocoa-nut truffles starting with the almonds and cashews, then add the dates, and last the raisins, pumpkin, cinnamon and pumpkin pie spice.
  2. Form into 1 inch balls and roll into the coconut crystal-cinnamon mixture.

Nutritional Info:

Makes 24 truffles.

Notes:

The dough can also be pressed into an 8×8 baking dish lined in parchment paper, let sit for a couple of hours and then turn the pan over onto a cutting board or waxed paper and cut into 8 pieces to individually wrap for lunch boxes or for easy portability.

These truffles are a good alternative to cookies, are a great pre and post workout power boost or dressed up with drizzled chocolate as a unique dessert. Any leftover truffles should be stored in the refrigerator.

For a pretty dessert presentation, place the truffles on a plate, melt a couple tablespoons of chocolate chips and drizzle over the truffles.

Fall Inspired Broccoli Salad

Oct 25 2013 by | Comments (1)
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Fall Inspired Broccoli Salad

I love broccoli salad.  Our original Broccoli Salad recipe is one of our most popular recipes but since mayo and bacon are no longer on our menu, it was high time I find an alternative.  Every week I see these beautiful purple, yellow and orange carrots and I always think, “I should make something with these”.  Well, I finally put them to good use in this crunchy, healthy broccoli salad makeover.

~Sarah

Ingredients:

  • 1/4 cup neutral oil (sunflower, grapeseed or canola)
  • 1/8 cup soy milk or other nondairy milk
  • 1/2 tbsp Dijon mustard
  • 1/2 tsp raw honey, coconut nectar or brown rice syrup
  • 1/2 tsp freshly squeezed lemon juice
  • 1/2 tbsp coconut aminos
  • sea salt to taste
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • 1/4 cup finely diced red onion
  • crushed almonds, optional garnish

Preparation:

  1. Place the first 7 ingredients in a blender and process until thick and creamy.  Set the dressing aside.
  2. Add the remaining ingredients to a large bowl along with the dressing and mix well.
  3. Sprinkle with crushed almonds, if desired, and serve.

Yield:

Makes 2 servings.

Notes:

The dressing for this salad is an excellent mayo substitute.  You can use it whenever mayo is called for.

Leftover salad can be stored in an airtight container in the fridge for up to 2 days.

Apple Cucumber Basil Salad

Oct 23 2013 by | Comments (1)

Apple Cucumber Basil Salad

There are so many things about fall that I love and one thing is the new crop of fresh apples.  This time of year there are so many tasty and delicious varieties of apples.  Each week when I go to the market there is always a fun new variety to try so I never get bored.  I love this seasonal dish that Chef Matthew Purnell from Living On the Veg put together for you.  It’s clean and crisp and so full of flavor.  Give it a try with your favorite apples today!

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This simple and seasonally fantastic recipe shines in fall because of the quality of apples that are available at this time. Paired with some bold and earthy flavors this dish is great as a quick snack or as an addition to any wrap or salad.

~Chef Matthew Purnell, Living On The Veg

Ingredients:

  • 1 cup chopped fresh basil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp chopped medjool dates
  • 1 tsp chopped garlic
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups diced apples of your choice
  • 2 cups diced cucumber
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/4 cup finely diced red onion

Preparation:

  1. Place the first 8 ingredients in a high speed blender and process until smooth.  Set the dressing aside.
  2. In a large bowl mix together the remaining ingredients.  Add the dressing and toss to coat.
  3. Serve immediately or chill in the refrigerator until ready to serve.

Yield:

Makes approximately 3 1/2 cups.

Notes:

Store leftovers in an airtight container in the fridge for up to 2 days.

Raw Vanilla Protein Balls

Oct 14 2013 by | Comments (1)
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Raw Vanilla Protein Balls

If you’ve ever made a raw pie crust using dates and nuts then you know how delicious the dough is and how hard it is not to eat the whole thing before the filling even gets added.  Chef Fuji from Living On The Veg has taken inspiration from those delicious pie crusts and made a protein rich snack that is healthy and perfect for on the go.  Enjoy!

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Every time I make a raw pie, my little girls are always asking for the crust to eat while I am putting it in the pie pan. I have to plan on adding a little extra to the batch just so I have enough to cover the bottom of the pan! Along with a delicious crust I added some of our favorite All-in-One shake supplement from Vega for an extra boost of nutrients. You can add your favorite supplement but the taste will be different depending on depth, flavor, and sweetness of the powder. Quick, easy, full of nutrition, and the kids love them!

~Chef Fuji from Living On The Veg

Ingredients:

  • 1 cup raw or sprouted and dehydrated almonds
  • 1 cup raw pistachios
  • 1 cup medjool or barhi dates
  • 2 tbsp chia seeds
  • 1/4 cup shelled hemp seeds
  • 1 scoop Vega All-in-One Vanilla Chia
  • 1 zest of lime
  • 1/4 tsp vanilla bean powder

Preparation:

  1. Place first 3 ingredients in food processor and process until a sticky ball forms. Transfer to a mixing bowl.
  2. Add the remaining ingredients to the mixing bowl and stir until thoroughly combined. The mixture should adhere to itself but not be overly wet.
  3. Form into balls, bars, hearts, or cookie shapes. Store in the fridge until ready to serve.

Yield:

The yield will depend on the size and shape of the protein balls.  On average this makes approximately 12-14 protein balls.

Notes:

Store in an airtight container in the fridge for up to 4 weeks.

Raw Macho Taco Salad

Oct 07 2013 by | Comments (0)
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Raw Macho Taco Salad

I love taco salad.  There is just something about the way all the flavors and textures come together that make it one of my favorite salads.  Maybe it’s because taco salads aren’t wimpy.  They are hearty and leave you feeling full while still being healthy and so good for you.  Our good friend, Chef Matthew Purnell from Living on the Veg, has created this amazing salad for you.  We hope you enjoy it as much as we do.

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Living in Southern California, I have had more than my fair share of all styles of Mexican food, from the restaurants, cafes, taco shops, street carts and homemade recipes. It is bold, fiery and layered with blends of spices and fresh herbs.  I put together a dish that pays homage to those flavors and by keeping it fresh, simple and creative, “The Raw Macho Taco Salad” was created.  Some versions of raw taco salad recipes use higher fat nuts like, macadamia nuts, cashews, and walnuts, but we substituted with sunflower and hemp seeds to keep it lighter in calories, and easier on your budget.  Enjoy the fiesta of flavors and make it today!

~Chef Matthew Purnell from Living On The Veg

Ingredients:

For the salad mix:

  • 8 cups roughly chopped romaine lettuce
  • 4 cups roughly chopped dino kale
  • 2 cups shredded carrots
  • 2 cups shredded yellow squash
  • 1 cup chopped cilantro

For the southwest sunseed crumbles:

  • 4 cups sprouted sunflower seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp coconut aminos
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 2 tsp oregano
  • 1 tsp coconut nectar
  • 1 tsp granulated garlic
  • 1/4 tsp cayenne
  • 1/4 tsp chipotle

For the cherry tomato salsa fresca:

  • 6 cups heirloom cherry tomatoes
  • 1 cup finely diced red onion
  • 1 cup chopped cilantro
  • 2 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne

For the hemp seed nacho cheese sauce:

  • 1 cup shelled hemp seeds
  • 1/2 cup chopped red bell pepper
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup filtered water
  • 2 tbsp extra virgin olive oil
  • 2 tbsp paprika
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp sea salt

For the optional topping:

  • 2-3 ripe avocadoes, sliced
  • 2 fresh lime wedges

Preparation:

For the southwest sunseed crumbles:

  1. Place the sunflower seeds in a food processor and process to a medium grind before adding the spices.  Pulse until well mixed.
  2. Add the remaining ingredients and pulse again until thoroughly mixed.  Place into a bowl and set aside.

For the cherry tomato salsa fresca:

  1. Place all the ingredients, except the tomatoes, in a medium mixing bowl and stir well.
  2. Add the tomatoes to the food processor and pulse 2 or 3 times or until chopped to a chunky texture.  Transfer to the mixing bowl and mix well.  Taste and add more salt if necessary.  Set aside.

For the hemp seed nacho cheese sauce:

  1. Place all the ingredients into a high speed blender and process until smooth.

To assemble the salad:

  1. Place the ingredients for the salad mix on a large plate or serving dish.  Top with southwest sunseed crumbles, the hemp seed nacho cheese sauce and finally the cherry tomato salsa fresca.
  2. Garnish with sliced avocados and lime wedges if desired.

Yield:

Serves 4-6.

Notes:

Store leftovers in separate containers in the fridge for up to 3-4 days.