Green & Red Cabbage with Kale Slaw

Kale, red & green cabbage, and carrots in a creamy nut-based dressing and topped with basil.

Sweet Potato Soup (raw)

Another no-recipe creation, with 3 c. sweet potato, 1.25 c. carrot juice, .75 c. apple juice, 1 T. agave nectar, sprinkle of pink salt, cayenne, cinnamon, ginger, allspice, coriander, cloves, and nutmeg, blended thoroughly, and then topped with yacon syrup and cinnamon.

You can imagine the nutritional profile of this soup as far as vitamin A is high…..in the 939% of the RDA range, but it also is a good source of vitamins B6, C, E, calcium, copper, iron, magnesium, manganese, niacin, pantothenic acid, phosphorus, potassium, riboflavin, sodium, thiamin, zinc, and protein.

Raw Soup & Wraps – Fun no-recipe preparations

To make things easier, when I feel like throwing something together without a recipe, I first wash all of the vegetables, fruit – good combos below of non-sweet fruit – and sprouts (I even rinse items such as avocado because you cut into the skin, thus taking anything on the skin into the flesh of the fruit).

For the soup, I juiced 3 carrots, 3 celery, 1/2 of a large cucumber, and half of a lemon.  I added this juice to my Vita-Mix along with my three-seaweed garnish blend, 1 cup of spinach, 1 whole avocado, 2 T. red bell pepper, 2 T. grape tomatoes, 1 c. parsley, and 2 T. basil.  After blending, I poured this into the bowl and then rinsed the Vita-Mix with a tad of water and a few more cherry tomatoes to get more of that good green stuff out, then poured this orange mixture in a pattern around the soup.  The soup is garnished with more grape tomatoes, cucumber & zucchini sticks, chopped red bell pepper, celery, frisee, and mixed sprouts.  I tasted for salt and added a tad of Himalayan pink salt.  

Do check on the nutritional info of parsley if you get a chance; it’s a great source of many vitamins and minerals, including iron.

The wraps have chard as the wrapper.  I washed the chard, then dipped and rubbed it in a fresh lemon juice and flax oil mixture to soften the leaves a bit.  The avocado paste inside is so flavorful, with one avocado, chard stem juice, lemon juice, garlic juice (normally, I don’t eat garlic but the juice was fine for tonight only), 3 T. basil leaves, 1 c. parsley leaves, and a tad of pink salt.  Then the wrap also has grape tomatoes, zucchini, red bell pepper, frisee, and sprouts.  They are so delicious, and I love eating with my hands!

Horizons Valentine’s Dinner

Orlando and I went to Horizons last night for the Valentine’s Day menu, with them happily accommodating a raw meal for me. 

I didn’t take any photographs, but I wanted to note for any raw fooders or raw-inclined people who read my blog that the raw menu that Horizons does is spectacular.  I don’t remember the names of everything, but it was all light, fresh tasting, low or no oil, no dehydration, including a beet salad; a celery, radicchio, lettuce salad; a tomato-fennel soup; carrot risotto with cumin and cilantro; avocado jicama ravioli with tomatoes; and for dessert, grapes with mint, tangerines (or some orange citrus?), and pears with a pomegranate balsamic reduction.

Definitely go there, but call ahead so they know to have raw ingredients available!

Urban Vegan’s Bagna Cauda, 6-Grain Dunkin’ Bread, and Veggies

Urban Vegan Tester – Seitan Sandwich Spread

Another tester recipe with chicken-style seitan, for a sandwich spread or eating with a spoon.  I’m not even tasting cooked food anymore, so will have to check back to see how well it’s loved! 

Urban’s Back! Fat Free Papaya Salad

Admittedly, I’m mad about most fresh foods, but this salad just hits the spot and is perfect – better than any papaya salad I’ve had in a restaurant!  I’m really excited and would like to thank Urban Vegan for creating this.  I’m going to make it more often; this was the first time I had worked with green papaya.

Shown here with radish (including a heart one I made for my boyfriend but figured I’d eat it myself ), snap peas, carrots, tangerine, lime, Thai basil, purple kale, and cilantro, along with the ingredients for the salad.

Juice with Sprouts

I’m obsessed with this drink right now, so much so that I’m washing my Vita-Mix and juicer TWICE a day to have it. 

4 plum tomatoes

4 carrots

3 leaves & stalks of kale

5-6 celery stalks

1.5-2 c. sprouts (your choice what kind)

Pinch cayenne and salt

Juice the tomatoes, carrots, kale, and celery, leaving one celery stalk out for a stirrer if you’d like.  Add the rest of the ingredients and juice to your blender and process about 30 seconds, until smooth.  Delicious!

(Disclaimer:  If vegetables don’t sound good to you, don’t make this.  Try to make things you enjoy.  And eat your vegetables so your body (and tastebuds) can get used to a healthy diet!

Thanksliving Spread

The first tray has carrots, cucumbers; zucchini pasta with Brazil nut pesto; marinated & dehydrated mushrooms; celery; red and yellow marinated and softened bell peppers; guacamole; and leaf lettuce.

This pan has tomato & red bell pepper dehydrated wraps; spicy walnut filling; red bell pepper macadamia hummus; salsa; sprouts; sun-dried tomato and basil macadamia hummus; and sun-dried tomato and olive pate.  The tomato & basil hummus reaffirmed my belief that raw hummuses are the greatest!  Love the bell pepper one, too. 

We are also having a kale salad, a mixed green salad, and the raw pecan turtle cheesecake.  There will be cooked vegan food, too.

Hope to have more pictures tomorow!

Urban Vegan’s Creamy Avocado Dressing

Before I knew it, I ate a whole avocado in one sitting like it was nothing!  But it was easy with this dressing, the raw nori, sprouts, carrots, and kale.  I sealed the handrolls shut with lime juice. 

I’ll have you know I took about 35 photographs and felt none did the concoction justice, but you CAN see how creamy and smooth the dressing is, at least.  It does have one non-raw ingredient.  100% rawness aside, it was definitely worth it and I enjoyed this snack.