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Tag Archives: Recipes
Sweet n’ Scrumptious Summer Salad w/ Orange-Strawberry Dressing
Spring is here, and hopefully summer is around the corner real soon. This weekend in honor of the beautiful weather outside, I decided to whip up a delicious summer salad. If you are a raw foodie or not, it’s always great to lighten up your diet a bit when the weather gets warmer. For those not on the raw bandwagon, spring and summer is a lovely time to incorporate more raw foods into your diet, while also soaking in the wonderful energy of the sun. This salad was AMAZING, took no time at all to prepare, and the dressing was so tasty on it’s own, it doubled as dressing and smoothie. Below is the recipe, feel free to have fun with your versions and add in whatever fruit strikes your fancy. -XoXo Raw Girl
Sweet n’ Scrumptious Summer Salad w/ Orange-Strawberry Dressing
Salad Ingredients:
Green Kale, Spinach, & other Mixed Greens
1/ 2 Mango
8-9 Strawberries
Almonds
Dried Cranberries
Orange Wedge
Sea Salt
Wash and dice all ingredients however you prefer them. Add all greens into salad bowl, add two capfuls of extra virgin olive oil, squeeze wedge of orange onto greens, and add a few pinches of sea salt to taste. Massage greens. Layer over greens all your toppings.
Dressing Ingredients:
2 Oranges
4 Basil Leaves
8 Strawberries
2 Tablespoons Agave or 3-4 Pitted Dates
Blend the ingredients together, pour over salad and enjoy! Remember this by itself makes a pretty awesome smoothie. Will experiment with other versions of this, but adding in a cucumber works well. -XoXo Raw Girl
Smoothie! Cilantro Rejuvenator
Cilantro Rejuventor
4-5 Kale Leaves
1/4 Green Melon
1-2 Cucumbers
1 Banana
Organic Pineapple Juice
(preferable if you run pineapple through the juicer, but you can also use store bought if you like)
Put all ingredients in the blender, blend, serve, enjoy!
-XoXo Raw Girl
Recipe! Mediterranean Salad with Cilantro Goddess Dressing
Salads can get boring quickly especially if you stick to the romaine and lettuce model, so it’s imperative for a serious veggie lover to try new combinations and pack them full of a variety of textures and flavors that will leave you feeling satiated. I love a good Mediterranean Salad so I made one the other day and experimented with my own raw version of goddess dressing. Goddess dressing is my all time favorite but if I choose to consume a brand from the grocery store I immediately start sneezing because of the preservatives! To avoid the unnecessary toxins and keep it raw, below’s a version of the easy recipe you can whip up that worked really well. I used cilantro, which is a great detoxifier and added a lovely freshness to the salad, but you can also use parsley in it’s place and it will taste equally as good. -XoXo Raw Girl
Mediterranean Salad
Ingredients: Green Kale, Arugula, Mixed greens, Kalamata Olives, Sun Dried Tomatoes, Cucumber.
Wash all ingredients, dice up olives, tomatoes, cucumber, and add to salad bowl. For additional flavor-fulness add hummus and/or avocado on the side.
Raw Girl’s Cilantro Goddess Dressing
1/2 cup Raw Tahini or (regular tahini if vegan)
2 Tbsp Apple Cider Vinegar
2 Tbsp Filtered Water
2 Tbsp Agave Nectar
6 Tbsp Cold-Pressed Extra Virgin Olive Oil
1/2 Tsp Sea Salt
Small Handful of Cilantro
Add all ingredients to your blender. Blend, and pour over salad. Enjoy!
Recipe! Raw Cashew Nut Milk
Raw Cashew Nut Milk Smoothies
My last post was about one of the dangerous ingredients in store bought nut milk, so I wanted to offer another basic recipe that you can make at home in addition to almond milk. Raw cashew milk is not only tasty, it is incredibly filling. If you’ve have never tried it, give it a go. After I made my cashew milk I had a little extra fun and made a strawberry banana smoothie. In one cup is the nut milk with some strawberry banana smoothie poured on top, and the other a plain smoothie. Have fun, get creative, and enjoy your preservative and stabilizer-free nut milk making! -XoXo Raw Girl
Raw Cashew Milk
Ingredients:
1 cup cashews
3 cups water
2 tablespoons agave nectar or grade B maple syrup
2 vanilla seeds or 1 tablespoon pure vanilla extract (optional)
LOVE
Soak cashews overnight and in the morning rinse. Add all ingredients in the blender and blend for at least one minute. If you have a mesh bag you can strain the milk. Serve & enjoy!
The Dangerous Ingredient in Your Store-Bought Nut Milk
If you walk into any grocery store and head to the dairy section, the shelves are populated by a plethora of dairy-free milks which started to become all the rage a few years ago. Veggie lovers now have the options to buy coconut milks, almond milk, hemp or rice milks, in addition to soy based dairy-free milks. In our fast paced world, having these options may allow you to breathe a sigh of relief, but unfortunately convenience on American grocery shelves most likely comes with a major health risk. I hate to be the bearer of bad news, but I knew something was fishy with some of those nut milks. A large majority of the almond milk available has the ingredient carrageenan, which is derived from red seaweed. At first glance, it may seem like carrageenan should be a healthy ingredient, as seaweed is a very nutrient dense food. Not the case. In fact, carrageenan has been proven by research to be linked to gastrointestinal issues, lesions, and colon cancer! Sigh. So much for an easy way to get nut milk!
Carrageenan comes in two forms: low molecular weight or “degraded,” and high molecular weight or “ungraded.” Degraded carrageenan has been shown to cause inflammation in the colons of rodents which resembles what in humans is called ulcerative colitis. Companies that process carrageenan claim that the food grade version is undegraded, but when tested every single sample was positive for degraded carrageenan and had amounts up to 25% of the cancer-causing carrageenan. Another alternative that can be used is guar gum, which is found in a lot of veg-friendly products. I’m not a huge fan of guar gum either, but it’s by far way less harmful than carrageenan. The latter c-word actually contains bonds that are foreign to human cells. When consumed it elicits from our body an immune response and inflammation which can be chronic and lead to cancer. We live in a toxic world my friends but there are brands that are taking care to avoid ingredients like carrageenan. Please read your labels carefully, and worst come to worse, carve out 10 minutes or less in the morning to blend your own almond or cashew milk. All you have to do is soak the nuts the night before and blend in the morning with water and a natural sweetener. For a little extra fun you can also add in cinnamon or cloves if you like. It may take a few extra minutes of your time but at the end of the day you’ll be cancer-free, and the only ingredients you have to worry about are nuts, water, and a whole lot of love. -XoXo Raw Girl
Raw Almond Milk
Ingredients:
1 cup raw almonds soaked in water overnight
3 cups water
1 teaspoon organic vanilla extract
2 dates (optional) OR natural sweetener like grade B maple syrup or agave
LOVE
Rinse the almonds several times, until the water is clear, Put the almonds, 3 cups filtered water, 1 tsp vanilla, and 2 pitted dates (optional) in high speed blender. Start at low, increase to high, blend for 1 minute. If you have a mesh bag you can strain the milk—by putting blended mixture into the mesh bag, over a tall wide container or a narrow bowl and then squeezing out all the liquid. Serve & enjoy!
Smoothie! Strawberry Pineapple Pleaser
My New Big Green Smoothie Cup 🙂
Hey gang, so this past weekend I took a brief trip back to my former city of New York. It was nice to be back in the concrete jungle although more than once I had to stop, breath deep, and internally repeat Namaste to handle the inherent chaos. The highlight of my trip was getting to try some amazing raw dishes from some cool Upper West side raw vegan restaurants thanks partially to the awesome and generous hospitality of one of my dear friends. I had a beet ravioli, a zucchini linguini with spinach, a thai collard green wrap, seaweed salad, raw chocolate mousse (that was so good you want to do a jig while eating it), and a bunch of fresh juices. The food was so good I forgot to Instagram half of it until I was done eating!
The raw gourmet whirlwind was a real blast, but when I returned home today I was grateful for a chance to get back to basics and make a simple smoothie. It’s easy to get overwhelmed with the idea of being raw if you make yourself believe that you must dehydrate, food process, and gourmet it up every meal. Please relieve yourself of that tension and enjoy starting simple to start. Remember that fruit or veggies by themselves can be a meals, and you can always have fun blending up new concoctions in your blender in record time. When you get absolutely bored, are feeling creative, or have more free time, the gourmet dishes will be waiting for you, I promise. -XoXo Raw Girl
Strawberry Pineapple Pleaser
1 Cucumber
1 Stalk of Celery
2 cups Pineapple
1 cup Strawberries
2 Bananas
Filtered Water or Organic Pineapple Juice
Blend all ingredients. Serve, and enjoy!
P.S. I’m now totally obsessed with Instagram! You can find me @TheRawGirl.
Juice! Green Morning Pick-Me-Up
Would you like to add a little va-va-voom to a basic green juice? If you are a regular and avid juicer you know how lovely it feels after having a fresh juice. I call it a juice high, and thankful it’s not an addiction that I need recovery from. Simply stated, if loving my greens is wrong, I don’t want to be right. If you need an extra energy boost, and plan to make a basic juice, to up the ante blend in or mix in some Spirulina for some additional protein and immune boosting properties. If you don’t know anything about Spirulina, check out this past post. If you are new to raw foods or just juicing and living healthy in general please be gentle with yourself. Try starting each day with a juice or a smoothie. Everyday try to incorporate more and more living foods into your diet, and you will eventually stop craving unhealthy foods and instead yearn for how groovy you feel the more you eat from Mother Nature. I can testify that it works; that’s how I got my vegan swag back. -XoXo Raw Girl
GREEN MORNING PICK -ME-UP
1 head of celery
5-7 Leaves of Lacinato Kale
Ginger (to taste)
1 apple
1 teaspoon of Spirulina
Juice all ingredients. Pour juice in blender and add in Spirulina or mix in thoroughly. Serve, drink, enjoy the bliss!
For more awesome never seen before juice recipes, a detox calendar, shopping list, and detox guide check out my 7 Day Detox for Beauty, Weightloss, and Rejuvenation!!
Live Wild Blueberry Yogurt
Didn’t get around to having dinner until late last night, so I opted for a blended meal and came up with this wonderful concoction which I’ll be including in the parasite detox coming soon to a blog near you. Has a few key ingredients that help to give parasites a run for their money and some power ingredients that pack it with nutrients for optimal health. It’s also a nice addition to a cleanse because it’ll give some variation to all the greens you have to eat to kill those buggers. I had kombucha on hand so I decided to add that to my recipe as a bonus. It was pretty amazing, and after devouring the large glass, I realized that adding kombucha adds in live cultures, which is perfect for making your own “live yogurt!” If you are craving something creamy like yogurt…just FYI, any smoothie can be made into a “yogurt” recipe by adding in an extra avocado or banana to keep the mixture thicker. However, If you are doing a parasite cleanse you should avoid sweet fruits like banana. Eat with a spoon and have fun with garnishes. Try topping your live yogurt with raw granola, shredded coconut, or dried or fresh berries. -XoXo Raw Girl
To read a little more about the benefits of Kombucha, check out this past post: http://rawgirltoxicworld.com/2012/12/15/ten-immune-boosting-power-foods-for-winter-wellness/
Amazing Red Quinoa Lacinato Kale Salad
Red Quinoa Lacinato Kale Salad – www.rawgirltoxicworld.com
I know, I know, I’ve been M.I.A. Did you miss me? I spent the last two months making a movie and I am tired and in need of a serious detox to say the least. The past week has been dedicated to getting my body back to one. I am also getting ready to do a gangsta beginning of the year parasite cleanse, which I am developing to share with all of you who need a concrete plan that works. So stay tuned. Yesterday’s lunch following a very awesome Yoga Sculpt class (which combines vinyasa flow, weight training, and cardio), was my favorite complete protein, quinoa. Photo and ingredients of the delicious salad below. For those who have kept reading in my absence…just in time for Valentine’s Day I would like to say, I heart you very much. -XoXo Raw Girl
Ingredients
Red Quinoa (sauteed w/ mushrooms)
1 bunch Lacinato Kale
1 bunch Green Kale
Dried cranberries
Raw almonds
1 ripe Avocado
Wedge of lemon, extra virgina olive oil, sea salt, Braggs Liquid Aminos
Tahini dressing (optional)
Cook red quinoa. I seasoned with onions, sauteed mushrooms & Braggs Liquid Aminos. Chop up Kale and wash thoroughly put in big salad bowl. Add in around four capfuls of olive oil, squeeze two wedges of lemon and add Braggs and/or a pinch or two of sea salt to taste. Massage kale with hands until seasoning is worked in. Toss in almonds and cranberries. You can serve quinoa on side or in the salad. Cut avocado and top salad with avocado slices. Serve and enjoy!
Recipe: The Most Bangin’ Vegan Spinach Quiche EVER
Okay so the title for this post may seem a little too boastful, but seriously this quiche tasted like a slice of HEAVEN. Made it for Christmas, for my mother who wanted to have some sort of spinach pie. I looked up a few different recipes and improvised the one below, and I must say, when I finished I was pretty darn pleased with my Vegan Rachel Ray skills. The best part about this vegan quiche is that it actually tastes “cheesy” !
If you are vegan or raw, you know that strange longing sometimes to have something that really gives the same euphoric feeling that cheese used to give, sans the chemicals, hormones, and damaging preservatives. Well, the secret ingredient to this quiche is actually tofu. I’m not a regular tofu eater, but I can handle it in small amounts occasionally. For this quiche, the tofu is not only worth it but absolutely necessary. Important thing to note is that the tofu you must buy to make this recipe work is the packaged tofu that is NOT refrigerated. Firm works best, but even if you accidentally get extra firm it’ll still work. I also added king mushrooms which was a great choice and made it more “meaty”, and used a spelt crust rather than whole wheat. Spelt seems to have a bit less gluten and therefore does not bother me as much. It also pairs well with the spinach. We really enjoyed our Christmas dinner, and I was proud of myself for giving my mother more evidence that she can still make the things she loves to eat sans meat and dairy. Try it for yourself and let me know what you think! Best part about it, took very little time to prepare. -XoXo Raw Girl
Ingredients: 
2 16 oz Bags of frozen Organic Spinach
1 package King Mushrooms (as much as you prefer)
Red Onion
Spices: 1 teaspoon Curry, 1 teaspoon Sea Salt, Dash of Red Pepper or Cayenne, Braggs Liquid Aminos to taste
1 Package of Firm Tofu (packaged but not refridgerated)
2 Spelt Crusts
Place crusts in oven and set somewhere around 375 – 425 degrees. While crusts are thawing in oven, sautee spinach with onions, and mushrooms. At some point remember to check on your crusts and poke holes in them with a fork. Add Braggs Liquid Aminos for flavor, and Cayenne or Red Pepper. I used my mother’s special red pepper from Nigeria that is ridiculously awesome but sorry, you can’t find it in the grocery store. In the blender put in your package of tofu, add 1 heaping teaspoon curry (gives it the yellow color like eggs) and 1 teaspoon sea salt. Blend tofu untilsmooth. Don’t add any liquid just work it with a spoon or blender accessory that allows you to work it all in until creamy. In a large bowl mix the spinach and tofu together. The filling is done! Take your crusts out of the oven. Fill one crust with the spinach mixture. Now, what I did next is take the remaining crust carefully trying NOT to break it (it will still be somewhat soft and place it on top of the quiche. Then stick in the oven and back until crusts are cooked and brown. Let it cool for fifteen to twenty minutes at least. Serve & enjoy the BEST VEGAN QUICHE EVER!
