Easy, Healthy, Yummy: red cabbage salad

Leave a reply

Even if I am now a Raw chef, I still love to buy cooking magazine, this  is where I found my inspiration, my ideas to turn cooked foods into delicious raw version.
So here we are, I found this recipe in a French magazine called “Papilles” which means tastebuds, it was filed under vegetarian ( I like to see mentions of vegetarian recipes in mainstream magazines nowadays…), the original version required parmesan cheese and griled pinenuts which I substituted by raw pinenuts and alfalfa sprouts.

And of course, I only use organic products :-)

Here is my Raw, organic version:

For 2 people

  • 1 Bunch of mesclun, or even better roquette (Rocket or arugula, depending on where you are on our beautiful planet)
  • 1/4 of a small red cabbage
  • 30 g of pinenuts (can be subsitute by pumpkin seeds or sunflower seeds)
  • Alfalfa sprouts
  • Extra virgin cold pressed olive oil
  • Balsamic vinegar
  • 1 t of dijon mustard or raw homemade mustard, but I was running out today!
  • Ground sprouted hemp seeds, it is a product I LOVE, called Orgasmic Buddha, you have to check out their website to discover the range and their philosophy ♥

The directions are pretty simply, wash your salad, shredd the cabbage, plate it nicely then add the remaining ingredients!

I use a personal blender , it gives a very creamy dressing…

On a nutritional point of view:

Red cabbage is rich in antyoxydants, vitamin K, iron, a good source of fiber… For the complete analysis visit this page

Pinenut is a source of protein and fiber, source of  vitamines K and E and omega 3, rich in Manganese and omega 6.

Alfalfa sprouted is a good source of protein, Vitamin A, Niacin and Calcium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.

PEACE and GREENS

Share to Google Plus

Butternut Soup

Leave a reply

Be in Tune with nature!
Autum drags me to the forest for long walks wearing warm clothes. It is a time when I want to wear colors that matches the beautiful flamboyant, vibrant tones of the trees; I am attracted to orange, red, golden brown colors. Nature sets the example, wearing her deep reds and burnt oranges to balance the coolness that surrounds.

What about these amazing squashes, pumkin, butternut, spaghetti squash, ambecup! I want them all and they are the type of food that our body needs in this season…
A soup full of vitamins and colors, with a touch of ginger, that will warm up the cold upcoming nights.

It could be Raw or Cooked, I leave the choice to you.

You will need for 4 people:

2 cups of chopped butternut
4 carrots
2cm of fresh ginger
2 tsp of curcuma
1 fresh squeezed orange juice
a tiny bit of Himalayan salt
Cayenne pepper

Raw version: chopped all the vegetables and blend until smooth in a high speed blender.

Cooked version: Peel and cut all the vegetables in small pieces. Put them in a saucepan with the curcuma. Fill with cold water, add salt and pepper. Cover and cook on low for 20 minutes.
Add the orange juice, and cook 5 more minutes. When ready, blend everything and it is ready to enjoy!

Butternut squash is a low-calorie veggie (26kcal per 100g) that is rich in fiber, sodium, potassium and pro vitamin A.
Carrots are rich in pro vitamin A, sodium and vitamin B9 (the ladies’ vitamin!).
Oranges are rich in vitamin C, well-known for its action against the fatigue, but also anti-viral and antioxidant.

BON APPETIT!

Share to Google Plus

Raw strawberry cheesecake

Leave a reply

I am surrounded by cheesecake lovers, my husband, my daughter, my sisters… even my guest this week!

So when she told me that cheesecake was her favourite dessert, I jumped on the occasion and we created together this very simple but so delicious, to die for cheesecake.

The level was high, because the only raw cheesecake she ever tasted, was at SAF London! She told me that it  was so good that she went twice just to have this dessert:  a white chocolate and jasmine cheesecake with an espresso sauce. Whoua! that sounds very very posh.

But anyway, when I went to the market I found these locally grown strawberries which are so sweet, that my cheesecake had to be a STRAWBERRY cheesecake.

Strawberry Cheesecake

Base

½ cup brazil, pecan or hazelnuts

½ Cup Shredded Coconut

Pinch of Salt

1 T of Cocoa Powder

1-2 TB Agave

1-2 TB Cacao Nibs

Seeds from ¼ of a Vanilla Bean

Put the dried ingredients in a mixing bowl, process until a meal is formed then add the wet ingredients, mix again.

Brush the pan with coconut oil and press firmly. Refrigerate while making the filling.

Filling

2 ½ C fresh strawberries

1 C of cashew soaked for at least 2 hours

2 T of Agave

¼ C of melted extra Virgin coconut oil or raw cacao butter

1 T of lemon juice

1 pinch of salt

In a High speed blender, blend all the ingredients until smooth.

Pour over the base and place in the fridge for at least 6 hours. It is better to let sit in the fridge overnight…

Sauce

1 C of strawberries

2 T of agave or 1-2 drops of stevia, depending on how sweet you like your coulis.

For more adventurous tasting adventure, add some basil or mint juice to your coulis!

ENJOY!

Share to Google Plus

Raw Granola

Leave a reply

Who doesn’t like granola, it is the food for cold autumn or winter morning, a food that grounds me and comfort me.

It is yummy with a fresh almond milk or hazelnut milk or pumpkin milk…. :)

Raw granola

My favourite combination is:

1 cup soaked and dehydrated buckwheat or almonds, walnuts, pecan, brazil nuts…
2 tbsp ground flaxseed (optional)
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup maple syrup (agave is also fine) or honey
1 tbsp coconut or flax oil

1 T of raw cacao nibs

1 tsp cinnamon (optional)
Dash nutmeg (optional)
Dash salt

 

I slightly crush the nuts in a mortar first or gently in a food processor. Then I put all the dry ingredients in a bowl. I mix and whisk the wet ingredients, the salt and the nutmeg together. Pour over the dry ingredients and mix well with your hand.

Dehydrate at 115°F for 10-12 hours, place in a mason jar and refrigerate for extra crunchiness.

Keeps 1 week (if you can resist LOL)

Share to Google Plus

Raw corn chowder

Leave a reply

Like I said in my previous post, it is the soft corn season. I always make sure to have a fresh ear in my fridge. So for lunch I decided to make this delicious nutritious raw soup. It took me literally 5 minutes, so people who think Raw food takes a long time to prepare you are almost wrong!

Yes some dishes require planning and preparation, but others can be made in less time to say it :)
Oh by the way, of course my corn is organic and gmo Free!!! If  you are intested you can watch online a movie called ” Genetic Roulette” here

The Recipe:

1 c of water

½ t of Himalayan pink salt

½ avocado

½ t of garlic powder

1 T of limejuice

Pinch of cayenne

Put all the ingredients in a blender, blend.

If you like it chunky, blend less and if you like it smooth blend

longer and you might have to had water.

You can also serve this “soup” as a dip!

You can top with the rest of the avocado diced,  diced red bell pepper, tomatoes, jalapeno

peppers and chopped cilantro.

Share to Google Plus