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Tag Archives: Recipes
Buffalo Cauliflower Wings!
I’ve recently fallen in love with cauliflower. I’ve always been more of a broccoli kind of girl, and felt a bit meh about cauliflower. But after realizing how versatile it is, coupled with the amazing nutritional profile it has, I found myself getting down with cauliflower regularly. One cup of cauliflower has a ton of fiber, 77% of the recommended daily intake of vitamin C, along with vitamin K, B6, folate, manganese, magnesium, potassium, and phosphorous. You can use food processed cauliflower as a substitute for rice, roast a whole head of it in the oven and make a cauliflower steak, cut it up and add to stir fry or mixed vegetable dishes, or get down with cauliflower “wings.” I’m not a huge fan of fake meats or vegan processed meat products, so when I tried cauliflower wings I wanted to write a love letter to whoever had this genius idea. You can make these wings and use hot sauce for buffalo wings, or use barbecue sauce if you prefer that flavor. Below’s the recipe I used. It’s very simple and takes little to no time at all. -XO Raw Girl
Ingredients:
1 large head of cauliflower cut into chunky pieces (approx 4 cups))
1/2 cup of Almond, Hemp, Coconut, or any nut milk
1 cup of Tapioca Flour
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Salt
Several dashes of Cayenne Pepper (optional if you like extra spicy)
1/2 cup of Hot Sauce or Wing Sauce
2 Tablespoons melted Coconut Oil or Butter (if you are vegetarian)
Instructions:
- Preheat oven to 450 F and line baking sheet with parchment paper.
- In a large mixing bowl mix together dry ingredients: tapioca flower with all preferred seasonings.
- Slowly pour in nut milk and whisk together until batter becomes smooth. If batter too runny add in a bit more of tapioca flour.
- Dip each cauliflower floret into batter and coat completely then place on baking sheet.
- Bake for 20 minutes until the batter has set.
- Mix together the melted coconut oil with the hot sauce or wing sauce, and toss the baked cauliflower into the hot sauce until each one is coated.
- Place back on baking sheet and bake for 10 more minutes.
- If you prefer crispier “wings” broil for 2-3 minutes carefully so you don’t burn them.
Serve & enjoy however you prefer! Add to wraps, salads, or eat as appetizers alone. I made a non-dairy vegan ranch dressing to pair with my wings. Will share recipe soon!
Prep!!
Coated in Batter
All Done 🙂
P.S. Only a few more days to enroll in the summer edition of my 8 week transformative health program Staying Ageless 30+! If you are a woman 30+ Interested in staying fly until you are 99 or close to it, I want to talk to you. Sign up for a call with me HERE. And if you haven’t check it yet, you can watch my FREE webinar 6 Ways to Slow the Aging Process HERE.
Gluten-Free, Dairy-Free Green Pancakes!
Ingredients
1 3/4 cups finely ground almond flour
1 Teaspoon Baking powder
2 Tablespoons tapioca flour (optional)
1/4 Teaspoon Salt
2 “chia” eggs (2 Tablespoons chia seeds + 4 -4.5 Tablespoons Water)
1 Tablespoon Chlorella Powder (I used Sun Chlorella)
1 Teaspoon Vanilla Extract
3/4 cup Almond Milk
Add all ingredients to a high speed blender and blend until smooth OR mix dry ingredients followed by wet ingredients in a mixing bowl and stir until all ingredients combine evenly. Add almond milk as needed for a lighter consistency.
Prepare like regular pancakes. Serve, enjoy! XO
Avocado Kale Pesto Sauce
Lately I’ve been on a mission to find simple healthy meals, with a hint of gourmet pizzazz that take 20-30 minutes or less to prepare in the kitchen. I’ve always been about that quick and easy meal life, but in the past months I’ve also become more aware that just because the meal is quick and easy doesn’t mean I have to sacrifice the quality of flavors included. Below is the recipe for an incredible avocado pesto sauce that is bursting with flavor and versatile enough to use for multiple dishes including: as a sauce for pizza, a creamy and delicious pasta sauce that can be paired with spiralized zucchini noodles or kelp noodles (recipes coming soon), or a delightful base for avocado toast— you can spread it on thick! Anyone else out there about that quick and easy but gourmet life?
-XO Esosa E. AKA Raw Girl
Avocado Pesto Sauce
Ingredients:
1 whole ripe avocado
1/2 cup water
2 Tablespoons olive oil
1/2 Tsp licorice salt or Himalayan sea salt
1/2 tsp local honey
1 – 1.5 cups of Kale Pesto
Make your own pesto or use 1 container Trader Joe’s kale cashew pesto in this recipe. You can either make the Pesto first, separately, or throw all ingredients into a high speed blender and presto! You’ll have your sauce.
For Kale Pesto
Ingredients:
- 3 Cups Kale packed
- 2 Cloves Garlic
- Juice from 1/2 Lemon
- 2 Tsp Dried Basil or a few fresh basil leaves
- 1/2 Tsp sea Salt
- Black Pepper to taste
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Pepitas (Pumpkin Seeds) or Roasted Pine Nuts
- 2-3 Tbs Water
P.S. I’ve opened my schedule for the next two weeks to take free one-on-one calls. If you are a woman 30+ looking to stay fly til you are 99 or close to it, or someone who is in need of a health transformation, holla at your girl! I’d love to chat with you. You can sign up for a slot to have a call with me here: https://calendly.com/rawgirl
Two Delicious Thanksgiving Side Dishes
Happy Almost Holidays! It’s that time of year again to bond with friends and family, and hopefully count your blessings and all of the wonderful things you are grateful for. Tis also the season to make sure you are eating mindfully, and getting in a good amount of vegetables to balance with all of the other goodness at Thanksgiving. To celebrate I’m re-sharing some past posts with recipes that are guilt-free! The easiest way to add more nutrient dense vegetables to your table is to make really great side dishes. Below are two delicious and veg-friendly recipes for Whipped Ginger Sweet Potatoes, and Rosemary Green Beans with Shallots that you can add to your table next week. -XO Raw Girl
Mashed Ginger Sweet Potato with Fresh Nutmeg
4 cups peeled and cubed sweet potato or
yams
1 teaspoon sea salt
2 tablespoon organic unsalted butter
½ teaspoon grated fresh ginger
¼ teaspoon maple syrup
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
- Bring a large pot of water to boil over high heat. Add the potatoes and salt and cook until tender about 25 minutes. Drain, reserve ½ cup of the cooking liquid, and return the sweet potato to the pot.
- Add ginger, maple syrup, butter, cinnamon and nutmeg and some of the cooking liquid.
- Use a potato masher or an immersion blender to mash the potatoes.
- Taste; you may want to add a pinch or two of salt.
- Serve & Enjoy!
Adapted from One bite at a time by Rebecca Katz pg. 72
String Beans with Caramelized Shallots, Rosemary and Garlic
1 teaspoon sea salt
1 lb string beans “tails removed”
2 tablespoon extra-virgin olive oil
2 tablespoon diced shallots
2 tablespoon minced garlic
teaspoon chopped fresh rosemary
teaspoon grated lemon zest
Spritz of fresh lemon juice
- Fill a 4 quart pot with water about ¾ full bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch them for 3 minutes.
- Drain the string beans and place them in ice bath to stop cooking and to preserve the color
- In a sauté pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt. Sauté for 3 minutes, until shallots are golden, add the garlic and sauté for 30 seconds
- Deglaze the pan with ¼ cup of water. Add the blanched string beans and a pinch of salt. Taste to see if cooked through.
- Add the rosemary, lemon zest and spritz of lemon juice
- Serve & Enjoy!
Adapted from One bite at a time by Rebecca Katz pg. 46
References:
Katz, R., Edelson, M., & Tomassi, M. (2009). One bite at a time: Nourishing recipes for cancer survivors and their friends. Berkeley, CA: Celestial Arts.
Simply Flavorful Fruit Salad – Recipe
Who knew fruit could taste so good? (Raises hand). I whipped this up so quick with fruit I had left over, and the flavor was so unexpectedly amazing I had to share. The spices really take this combo which could be a normal fruit salad and make it into a meal that gives your taste buds and brain some feel good action. If you need more fruit, free to add other types of fruit you like to make it more hearty if you choose. I made one small serving for one person, add more fruit and spices to make in bulk. -Xo Raw Girl
Ingredients
1-2 bananas
2-3 kiwis
7 strawberries
dash of cardamom
several dashes cinnamon
1/4 teaspoon coconut palm sugar
hemp seeds to top
Lightly mix in spices. Serve & Enjoy!
Win a Free Copy of Got Veg?!
#GOTVEG GIVEAWAY !!! Starting September 7th until September 28th, 2015 enter to win a FREE EBOOK copy!!!
I’m excited to give away some free books packed with information and inspiration sure to jumpstart your healthy lifestyle. To enter the contest:
- Sign up for the Raw Girl email list here: http://bit.ly/1JBgAwK
- SHARE this post with 5 friends on Facebook or Instagram (Tag me on Instagram @therawgirl or on Facebook www.facebook.com/therawgirl)
- Email a picture and 400 words or less about your personal health journey
Winners will be announced every Sunday and will receive their ebooks the same day! XO
New Release Date: Thrive on VEG!
Veggie Lovers,
I regret that the release date for my next book Thrive on VEG! is going to be pushed back one additional month, a new release date is coming soon. Extra time is needed to hone all of the recipes that will be included. For all who have pre-ordered thank you; you will be receiving a bonus for your patience and will receive an email shortly. Very excited about sharing this book with you, which will include some recipes that will be great to use for the upcoming holiday season. Below are a few images of dishes I have been working on to include in the book which will feature raw and cooked vegan recipes. As always, appreciate your patience and support!
-XoXo Raw Girl
Apple Crisp
Roasted Root Veggies
Whipped Sweet Potatoes & String Beans w/ Shallots
Recipe! How to Make Raw Tacos
We are on Day 2, of our 7 Days of Raw Fast! Here’s an awesome recipe that is also versatile because you can use it different dishes. My version of it actually combines a few elements from a few different raw taco recipes I found. The best part about this dish is it takes little to no time at and you can save your leftovers to use as toppings for salads or in wraps. As the ‘taco’ shell you can use romaine lettuce or try collard greens. -XoXo Raw Girl
Raw Taco Meat
1 1/2 cups walnuts (soaked for 1-2 hours or un-soaked work as well)
1/3 cup sundried tomatoes (soak for 30 min to hour in warm/hot water to soften)
1 1/2 tablespoons of organic extra virgin olive oil
1/8 teaspoon cayenne pepper
1 1/2 teaspoons of tumeric or curry
2 teaspoons Braggs
Taco ‘Shell’
Collard greens or romaine lettuce
Add all ingredients to food processor and blend until you get a taco meat like consistency. Fill in topping to collard greens or romaine lettuce and add additional toppings like avocado, fresh tomatoes etc. Enjoy!
Need a live demo? Check out this past post which features a video of Aiya of blackveganlove.com sharing how to make her version of this recipe.
How to Make Raw Tacos
If you’ve gone VEG or even if you are 100% raw, sometimes cravings for familiar textures and flavors of S.A.D. (Standard American Diet) or dishes traditionally made with meat may creep up on you. Rather than succumb to your cravings while sacrificing your commitment to health, the great news is that there is always a way to create raw and vegan meals that can satisfy your taste buds. Check out my buddy Aiya of BlackVeganLove.com, on the “Healthy Food, Happy You,” television show demoing how to make delicious raw tacos. -XoXo Raw Girl
Raw Spicy Gazpacho & Vegan Eggplant w/ Thyme
This weekend I ate something fried. Don’t judge me! I’ve told you veggie lovers time and time again I am not living la vida raw one hundred percent of the time, and I encourage you to find your bliss and make the healthiest choices for you. That said, after the wonderful food demonstration at VegFest DC I decided to try out Executive Chef Ayinde Howell’s fried eggplant recipe. I did however make some modifications. I’m not a fan of fried food, but I knew my body could handle it without aggravation if I used coconut oil (because the oil is not rancid and has a higher burning/smoke point). There’s no way I could eat it without having a reaction if it was prepared with any other oil but coconut. In the demo Ayinde used earth balance, but I prefer to not add in additional heated oils of any kind that can encourage free radicals in my body. If you are a health enthusiast or concerned about keeping your skin optimal and you ever want to fry anything, I highly recommend you never use “dead” oils and stick to coconut. Anyhow it was delicious, and the eggplant has a natural buttery flavor when cooked this way.
On my first couple of days post-detox I also made a really yummy spicy gazpacho which lasted for a few days. It’s been summer hot in DC the past couple of days so cold soup is where it’s at. If you try the gazpacho know that its much better after sitting in the fridge for a couple of hours because it gets thicker and less runny. By day two, it was a much better consistency and paired well with the eggplant. If you would like to try this entire meal raw, you can marinade your eggplant and dehydrate it. There are some really great recipes out there for eggplant “bacon” which are just dehydrated marinated strips of eggplant. I will plan to revisit this soon and do a raw version of the eggplant. -XoXo Raw Girl
Raw Spicy Gazpacho
Prep time: 5 minutes
Ingredients:
1 Cucumber
1 lb cherry tomatoes ( Used two small containers full)
1/2 sweet red pepper
1/2 red onion
small handful cilantro
1/4 cup lime
pinch of cayenne
red pepper flakes to taste
1 tsp minced ginger
1 tsp sea salt
Put all ingredients in the blender. Blend until smooth. Serve immediately, or for better consistency, let chill in the fridge and then serve. Enjoy!
Vegan Eggplant w/ Thyme
Prep Time: 10 minutes or less
1 eggplant
thyme
sea salt (to taste)
wedge of lime
coconut oil
Slice your eggplant into thin circles, cutting across the width of it. Heat a skillet and add in your coconut oil. As eggplant cooks season with sea salt, and thyme as needed and flip sides. Remove eggplant and away excess oil when slightly brown. garnish with avocado and squeeze a small wedge of lime over the dish. Enjoy!