Raw Creamy Italian Dressing

This dressing is adapted from The Complete Book of Raw Food - and here is my modified version for you to try.

Raw Creamy Italian Dressing
1/2 cup sunflower seeds, dry to soak
1 red pepper, chopped
1/3 cup fresh basil
3/4 cup water
1/4 cup olive oil
3 Tbsp apple cider vinegar
3 Tbsp fresh lemon juice
1 Tbsp nutritional yeast
2 tsp kelp powder
2 cloves garlic, pressed
1 Tbsp Italian Seasoning, dry
3/4 tsp Himalayan salt
Dash of Cayenne powder

• Soak sunflower seeds first - I soaked for 1 hour
• Add all ingredients to a high-speed blender
• Blend until creamy and smooth
• Taste test and adjust seasonings to taste

Salad
Mixed greens
1/4 red cabbage, shredded
1/2 carrot, peeled

• Wash and dry mixed greens
• Shred cabbage or thinly slice - I used a Mandoline slicer
• Shred carrot with a vegetable peeler
• Place salad ingredients and dressing into a bowl and toss to mix

Raw Food Cafe Review - Victoria BC

When visiting Victoria BC, you might want to check out a raw food cafe on Pandora Avenue called Cafe Bliss. Raw food cafes are fun to explore when travelling - you never know what new taste sensations are awaiting!

Even though it is a small cafe maybe seating 10-12, it seems to be a popular place for the raw foodies in town. You can view their menu online at www.cafebliss.ca

Since I was there at lunchtime I tried their Miso soup served with a multi seed cracker. The soup was good, but the cracker was the star of the meal.

Next up desserts! I really enjoyed their Bliss Bar - it lived up to its name. Although the Medicinal Fudge was good with a very dark chocolate taste, it is not something I would try again. But the highlight for me was a Nori sheet wrapped around a hot n' spicy carrot pate that had been dehydrated - I loved these!

Next time in Victoria, I'll be sure to visit Cafe Bliss again - and try out more of their goodies!

Raw Coconut Bites

These little goodies are wonderful to carry with you on trips, just pop them in a little cold pack and you are ready to go. On my recent trip, everyone else was picking up sweet treats from the wide variety of chocolate shops. But with these little babies I was temptation-free, and completely satisfied!

Raw Coconut Bites
1-1/2 cups coconut flakes
1/2 cup Agave
2 Tbsp raw Almond butter
1/3 cup raw cacao powder
1/3 cup raw carob powder
1/8 tsp Vanilla Powder
pinch of Himalayan salt
1 Tbsp Sunflower lecithin
1/4 cup melted Coconut Oil
Extra coconut flakes for coating

• Start by melting the coconut oil (either heat in a dehydrator, or melt in a jar sitting in a bowl of warm water)
• Mix ingredients (except lecithin and coconut oil) together in a bowl
• When other ingredients are combined, then add melted coconut oil and lecithin to the bowl and mix again 
• Form into bite-sized balls with your hands - and dip in coconut flakes to coat
• Put in fridge or freezer to set, and store covered in the fridge

Amazing Rescue

This rescue of a group of 30 dolphins touched me deeply - yes yes yes together we make a difference - please watch this video!

It happened at a Brazilian beach.
"http://elcomercio.pe/player/1384898 

Raw Mango Pudding

Here is a simple recipe that can be whipped up quickly and easily in your blender! When you want a tasty dessert without all the fuss - this one fits the bill! 

Raw Mango Pudding 
Yield:  two 1 cup servings
 

2 mangos

2 bananas
2 slices of dried mango, soaked

2 Medjool dates, soaked

Shredded coconut for garnish

• Remove pit from dates and soak 15 minutes, drain
• Chop dried mango into pieces and soak 15 minutes, drain
• Peel mangos discarding peel and seed
• Set aside some chopped fresh mango (for the bottom of each dessert dish)
• Remove and discard banana peel - place bananas and mangos in blender - blending these 2 ingredients first before adding the rest
• Add dried mangos and dates that have been soaked to blender
• Blend all together until mixture is smooth and very thick
• Place equal amounts of chopped fresh mango into bottom of each dish
• Pour pudding over chopped mango and sprinkle coconut (or more chopped mango) on top as a garnish
• Refrigerate 2 hours or until chilled to set

How to Make . . . a Raw Food Platter

Putting together raw dishes can be fun! Even though this one looks and smells amazing, it isn't all that complicated. These are the steps I took to make my lunch today - a Sweet n' Sour Platter over Veggie Rice (and the recipe will definitely be included in the My Daily Eats e-book).

VEGGIE RICE
Veggie rice is made in a food processor by simply placing chopped root vegetables in the food processor, adding seasonings, and processing lightly just until it resembles rice (overprocessing will make it wet and mushy).

Experiment with as many different kinds of root vegetables that you can find. Butternut squash, cauliflower, daikon radish, parsnips and carrots are but a few of what is available. 


MARINATING VEGGIES

Luckily I had a partial casserole of marinated veggies all ready in the fridge. But normally I make up a casserole of mixed veggies once a week, add a simple marinade, and dehydrate for a few hours. Using an 8" square glass casserole provides me with a few meals - or 1-2 meals for a family!

A marinade can be as simple or complicated as you want it to be - some people just use olive oil and salt, others use more ingredients - here's your chance to let those creative juices flow!


ADDING THE SAUCE
There was leftover Sweet n' Sour Sauce from yesterday's meal, so all I had to do was mix spoonfuls of the sauce into the marinated veggies. If you have a favourite sauce, this is the place to use it.

Ensuring all the veggies have a good coating makes for a really tasty dish.


COMPLETING THE DISH

Finally the veggie rice was spooned in the centre of a lovely plate (beautiful presentation seems to amplify taste). The sauce coated veggies were ladled over top of the rice, and I made sure to leave some rice showing around the sides of the plate.

For the final touch, I drizzled spoonfuls of the sauce over the platter of rice and veggies and served the dish with chopsticks. Taking a moment to appreciate this feast for the senses somehow made it all the sweeter!

Raw Birthday Dinner

They're legal and they ate raw! My Grandsons just turned 21 and this is their Birthday Dinner.
As you can see Kevin on left, and John on right, just can't wait to dive in!

Raw Menu: 
Bruschetta on Pizza Crusts, Sea Salad with Figs,
Sweet n' Sour Platter over Veggie Rice

Dessert:  Chocolate Orange Cheesecake!

Happy Faces!