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Tag Archives: Recipes
VEG Transition Recipe: Steam Sauteed Kale w/ Bell Peppers
I really do not mind preparing vegan dishes from time to time, but for whatever reason, it actually pains me to cook the life force out of my greens! Last week my cooking class assignment was to make steam sauteed greens. Because I got to do what I got to do to get my degree I made this simple meal as instructed, and it took no time at all. Although I much prefer to season and massage my greens and eat them raw, this is a really great recipe for anyone looking to add more greens into their life, transition into veggie living, or those who have an aversion (gasp!) to raw greens. The combination of the carmelized onions and the bell pepper adds a sweetness to it, and throwing in some garlic and ginger makes it even yummier. Just make sure NOT to overcook your greens so you still have some of the glorious nutrients available. This is a great side dish to a main course or you could pair it with an additional hefty food like quinoa and call it a meal. If you despise greens give it a try you may find a new easy and simple way to add some more essential veggies into your life. -XoXo Raw Girl
Steam Sauteed Kale w/ Bell Peppers
1 bunch Green Kale roughly chopped
3-4 cloves of garlic diced1/4 ginger root diced
Splash of good olive oil
1/2 Onion chopped
1 organic red bell pepper chopped
Sea Salt
Heat a pan, or wok with a lid. Add a dash of good quality olive oil and then add in your diced onions. Cook the onions until almost translucent and then add in your peppers. Cover the pan and let the peppers and onions steam for a minute. Add your greens on top and add in your garlic and ginger with sea salt to taste. Cover and steam until cooked but not overcooked. Serve and enjoy!
Collard Green Salad w/ Grapefruit Vinaigrette
To kick off my Master’s program this first semester one of the classes I’m enrolled in is a cooking class. Best part so far was receiving a some awesome knives in the mail, a cutting board, apron, and other goodies. I made this salad and vinaigrette last week for one of my first assignments to practice a few of the cutting techniques for that lesson. Eating collard greens as a salad is amazing, but for me the trick is to always use a bit of oil, vinegar (or lemon), and sea salt to massage the greens prior to adding toppings or dressing. This not only make the greens more flavorful, it also just makes it easier for the body to break them down. If collard greens are still too much for you to handle alone, try mixing in spinach or arugula. Below is the recipe for the vinaigrette which amazingly enough has a creamy texture that is really nice. For the salad, dice up your collards whatever way you like them, and add toppings. I used fresh baby tomatoes from the garden, yellow pepper, and avocado. -XoXo Raw Girl
Grapefruit Vinaigrette
2 grapefruits
3 cloves diced garlic
1 Tablespoons Agave Nectar
Pinch of Sea Salt
1/4 cup olive oill
1-2 Tablespoons Apple Cider Vinegar
Blend, pour onto salad, enjoy!
Super Delicious Vegan French Toast
Yesterday after yoga, I was challenged to create a healthier non-dairy version of french toast that would be worth the effort. So I went vegan and whipped out this quick and easy recipe from my arsenal. Judging by the fact that all of it was gone by the end of brunch and we were left scraping our plates, I think I succeeded. The secret ingredient that was the substitute for eggs? Bananas! That’s right, move over egg replacer, bananas can do just as well for vegan french toast, and add natural sweetness that doesn’t necessarily require you to use any additional syrup or agave. I used Ezekiel bread so that I could actually eat some, (my body literally goes cray-cray when I eat any other kind of bread), and opted for the cinnamon raisin version to add additional flavor– it was delicious! To fry the french toast I used coconut oil, which is the healthiest oil to cook with because it doesn’t go rancid as easily as other oils. and Below is the quick and easy recipe. Remember this one, and keep some bananas handy the next time someone challenges you to a vegan brunch-off! -XoXo Raw Girl
Vegan Banana French Toast
Ingredients
Cinnamon Raisin Ezekiel Bread
3 ripe bananas
3/4 cup organic coconut milk
1/4 cup organic coconut cream
1 teaspoon vanilla extract
coconut oil
Blend the bananas, coconut milk, coconut cream, and vanilla. Add cinnamon if you opted to use regular bread. Prepare french toast as usual dipping each piece of bread into the batter. Use coconut oil to fry to make it slightly healthier. Make as much as you want, then serve plain or use agave or grade B syrup if you need additional sweetener.
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Juice! Carrot Melon Soother & Benefits of Juicing Melon
Last week I happened to have a lot of carrots and some melon on hand in the kitchen. Decided to juice them together and it proved to be a really refreshing, simple, combination. Carrots are really great for improving the quality of your skin, and melons give you an extra beauty boost because melon juice has a cleansing, diuretic, mineralizing, and alkalinizing effect and is very effective in eliminating harmful toxins from the body. Honey Dew Melons are also rich in potassium (which makes them great to juice post-workout for electrolytes), magnesium, copper, vitamin C, A, D, K and B-6. Melon juice is not only a great thirst quencher, it also cools the body and helps ease inflammation and other symptoms caused by a variety of diseases including diabetes, asthma, arthritis, and colon cancer. Check out this past post: Carrot Juice for Glowing Skin to read more about the benefits of juicing carrots. -XoXo Raw Girl
Carrot Melon Soother
7-9 Carrots
1/2 Honey Dew Melon
1 Apple
Put all ingredients in the juicer. Serve, strain, enjoy!
Recipe! Raw Chocolate Mousse w/ Maca
I am well aware that when I mention to people that I eat mostly raw foods, most of them imagine me in my kitchen sobbing while eating raw apples and gnawing on celery silently wishing I had a cheeseburger. And although I won’t lie I love to get down with simple raw veg and fruits, it is also true that with a little effort you can create raw vegan gourmet deliciousness that is guilt-free and puts the original recipes to shame. Last week made this raw chocolate mousse in literally five minutes, and I’m sure any chocolate pudding lover would agree that it tasted ten times better than any version that included dairy. The other great part about it is that if you are watching your figure you don’t have to worry about feeling like your tush is going to expand when you are done eating this. For this recipe as long as you have a high speed blender you are good to go, no food processor necessary. I used raw cacao with maca already added in the powder, but you can also add maca into your mousse seperately for an extra nutritional and libido boost. If you are a chocolate lover, you’ll enjoy this quick and easy dessert and get your cacao fix full on. -XoXo Raw Girl
Raw Chocoloate Mousse w/ Maca
Prep Time: 5 minutes, 1-2 Servings
Ingredients:
1 Avocado (pitted & peeled)
3 Tbsp cacao powder (with maca or without, or add 1 teaspoon maca powder seperately)
1/3 cup raw agave nectar or 4 soaked dates
½ tsp sea salt
2 tsp vanilla extract
½ cup water (or less if you prefer thick)
Fresh berries for topping (optional)
In a high-speed blender, combine all ingredients until smooth. Pour into serving dishes, garnish with berries, and chill in the refrigerator for 15 -20 minutes or eat immediately if you just can’t wait! Enjoy!
Recipe! Summer Kale Tahini Coleslaw
Summer is here and it’s a great time to up your intake of fresh organic raw foods. Die hard veggie lovers know that in order to survive staying raw with a busy lifestyle you’ve got to master the art of creating interesting salads in between those fancy gourmet nights. I had lots of fun on Monday making a nontraditional summer coleslaw. Instead of mayonnaise, I used a tahini dressing, which gives it the perfect flavor, and rather than using only cabbage I worked in some kale. To top it off I sprinkled on some cranberries and pumpkin seeds, but you can also try pine nuts, raisins, or sunflower seeds. If you are headed to a summer barb-Q or party and need to bring vegan rations, this a great recipe to try. Best part about it? It tastes even better the second day. -XoXo Raw Girl
The Slaw
Ingredients: 2 Bunches Kale, 1/2 Green Cabbage, Dried Cranberries, Pumpkin Seeds
Tahini Dressing
Tahini (1/2 cup or so)
Lemon Juice (2 Tablespoons)
Garlic Cloves (2 cloves)
Agave Nectar (2 Tablespoons)
Sea Salt (3-4 pinches to taste)
Water (1/2 cup or less, pour in gradually)
Throughly wash and chop kale and cabbage add to large bowl. Top with pumpkin seeds and cranberries. Add dressing ingredients to the blender. Blend until smooth and pour over veggies. Mix in dressing thoroughly and add more toppings if necessary. Serve & enjoy!
Juice! Romaine Cucumber Cleanser
Romaine Cucumber Cleanser
1 head of Romaine Lettuce
1-2 Cucumbers
4-5 stalks of Celery
1 apple
1 lemon
Run all ingredients through a juicer. Strain, serve, enjoy!
When you think of romaine you may automatically assume it doesn’t have much nutrition to offer because it doesn’t have the deep green coloring of other super greens like kale. Do not be deceived, romaine lettuce actually does have some great nutritional benefits! Not only does romaine consist of 17% protein, it is a complete protein and contains all 8 essential amino acids! It also has 21% of your recommended daily allowance of calcium. Add it to a green smoothie with papaya, another calcium rich fruit and you’ll have a smoothie with way more calcium than in a glass of milk. Romaine also has 167% the daily recommended value of vitamin C. My favorite nutritional benefit of romaine that I never knew until now is that it has around 44% the daily allowance of omega-3 fatty acids which are crucial to our balancing our diets that tend to be high in omega-6′s, minimizing stress, and preventing inflammation related diseases. In addition to all this, throw in super servings of vitamin A & K, and minerals like magnesium, manganese, phosphorous, potassium, selenium, and zinc. Every veggie has its place, and romaine is definitely not a green vegetable to discard as useless. If you’ve relegated your romaine to wimpy salads or ignored it all together, I challenge you to give it another chance. It’s high water content also makes it a nice hydrating addition to juices and smoothies as a base. You’ll find a few more juices I’ve put together in the past with romaine as a main ingredient if you search the blog archives. Happy Juicing! -XoXo Raw Girl
Juice! Carrot Lemon Blast & Benefits of Juicing Lemons
Carrot Lemon Blast
Carrot Lemon Blast
6-7 carrots
1/2 head of celery
2 Lemons
1 pear
1 apple
Juice all ingredients. Serve, strain, enjoy!
Why is it never a bad idea to O.D. on lemons? Lemons are powerful citrus fruits that are effective as a food and as medicine. Ancient Egyptians believed that consuming lemons and lemon juice protected them from poisons and toxic substances. Although it’s easy to disregard lemons because they are so readily available, like that good old friend from back in the day, you always can call upon a lemon when you need it to combat a virus, a cold, ease digestion, and more. They contain vitamin C, citric acid, and B vitamins. The benefits relevant to clearing your skin include purifying the blood, cleansing the kidneys, and assisting in elimination of toxins. Lemon juice is one of the most highly antioxidant juices so drinking it helps to slow aging and deactivate free radicals. Lemon juice applied directly on the skin (would need to be diluted for sensitive skin) can help to reduce scarring, age spots, and gently exfoliates and removes dead skin cells. Need to get more lemon juice in your diet? Add lemons to your daily vegetable juice, squeeze lemon over your green salad, or start the day with a tonic of filtered water with lemon juice squeezed in. -XoXo Raw Girl
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Smoothie! Mango Citrus Cooler
The best part of waking up? A fruit smoothie in your cup! A great way to get more fruit in your diet, especially in the spring and summer months is to blend up some yummy concoctions. They don’t have to be fancy to taste amazing, and are way better for you than store bought smoothies which in most cases are pasteurized, contain harmful preservatives, and even indigestible fibers (Naked juice was found guilty of this). It takes no time at all to put some fruit frozen or fresh in the blender add a little water and start a smoothie party at any time of the day. What I love about fruit is that unlike refined sugar, you get sweetness with substance in the form of nutrients and fiber. This weekend my smoothie was all about mangoes. If you need some good reasons to love mangoes, check out this past blog post: 6 Reasons to Get Down With Mangoes, The King of Fruit. -XoXo Raw Girl
Mango Citrus Cooler
Ingredients:
3-4 cups frozen Mango
2 bananas
2 oranges (peel and remove seeds)
1 cup filtered water
Blend all ingredients, serve, enjoy!
Juice! Broccoli Blast
Have you ever tried juicing broccoli? Although I love eating broccoli raw it is also a great addition to your daily dose of greens! Broccoli comes from the gangsta family of cruciferous vegetables with includes cauliflower, brussel sprouts, and the almighty kale. It has an awesome amount of calcium and vitaminK, in addition to vitamin C, vitamin B-complex, manganese, phosphorous, zinc, and iron. Juicing broccoli can be useful for any sort of digestive disorder including indigestion, gastritis, or ulcers. It is also beneficial in preventing breast cancer because it helps to rid the body of excess estrogen, and has a high level of antioxidants which of course slow the aging process and prevent macular degeneration. -XoXo Raw Girl
Broccoli Blast
Ingredients:
2 Large Stalks of Broccoli
1 Head of Celery
3-4 Kale Leaves
1 Apple
Ginger
Run all ingredients through a juicer. Serve, strain, enjoy!
