Category Archives: raw

Vegan Soy Free Ricotta

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1 cup raw cashews, soaked for 30 min, then drained
1 cup coconut flakes, soaked for 30 min, then drained
2 garlic cloves
2 tbs nutritional yeast
juice of half a large lemon
1/4 cup plain non-dairy milk (I used coconut almond)
1 tbsp extra virgin olive oil
5-8 fresh basil leaves
1 tsp dried minced onion
1 tsp freshly ground black pepper
1/2 tsp sea salt

Directions:
Place all ingredients into blender or food processor. Blend on medium-low for about 3 min, scraping down the sides as necessary.
Will thicken after it has been refrigerated for an hour or so.

Great to have with pizza, lasagne or eggplant stacks/rolls.

 

-Amber

Creamy Mango Vinaigrette

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Creamy Mango Dressing two ways. First Mango Orange, which is a bit sweeter and creamier. It doesn’t taste like orange though, just bright cheery mango dressing. The Mango Lime is a great vinaigrette that has just the right amount of sweet with a nice amount of tart. It doesn’t taste like lime, it has more of a blended vinaigrette with some sweet. I’ve actually made it using lemon juice instead of lime, but like lime better. Feel free to give lemon a try though!

Creamy Mango Tango Dressing 2 ways

Mango Orange Vinaigrette (makes about 9 oz)
1 cup mango
1/3 cup orange juice
1/4 cup extra virgin olive oil (to make it oil free, use favorite nondairy milk)
2 tablespoons rice vinegar
2 garlic cloves
1-2 inch piece of ginger
1 TBS maple syrup
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp cayenne pepper (optional)

OR

Mango Lime Vinaigrette (makes about 9 oz)
1 cup mango
2 limes, juiced
3 TBS extra virgin olive oil
2 TBS water (to make it oil free, use favorite nondairy milk in place of oil & water)
2 tablespoons rice vinegar
2 garlic cloves
1-2 inch piece of ginger
2 TBS maple syrup
1/2 tsp black pepper
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp cayenne pepper

 

Directions:

Put all ingredients in your blender and blend medium to high until completely smooth. I let mine blend for around 30 seconds.
Want to know how to best cut a mango? watch this handy 3 second fast motion video.


 

amber chakras black

Raw Pizza Dip

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Raw Pizza Dip

This can be used as a pizza (flavored) dip, or a spread. Of course, it’s vegan and gluten free, but it’s also raw, nut free and oil free. It goes great as a dip with random veggies. I like it with bell peppers, cherry tomatoes, carrots, cucumbers and celery. Of course it’s fabulous with crackers or chips as well.

Tonight I made a raw pizza and used this as the spread over the crust and then topped it with a bunch of pizza type veggies. It was perfect for it! Plus, quite easy to make. So of course, had to make sure to share the recipe here!


Ingredients

  • 1 cup sundried tomatoes (not in oil), soaked in 2/3-3/4 cup water
  • 2/3 cup saved sundried tomato soak water
  • 1/4 cup raw sunflower seeds (shelled)
  • 1/4 cup raw pepitas/shelled pumpkin seeds
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, peeled
  • 1/3 cup fresh basil
  • 3 cherry tomatoes
  • juice from 1/2 lemon
  • 1 TBS coconut aminos
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions:

Soak the sun dried tomatoes in warm water for about 20 min, longer if you have really hard tomatoes. Save the soak water because you will use it in the recipe.  Put all the ingredients into a food processor or blender. Process until everything is all mixed in. It will be mildly thick. Feel free to add more soak water if you want it thinned out more.

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Thought I would share my raw pizza process too. I got a wRAWp raw pizza crust this week at Mother’s Market (Grocery Store here in Orange County) and was excited to test em out! Random sidenote: wRAWp is a SoCal company. I liked the crust, it certainly doesn’t taste like real pizza, but I was impressed at how well it held up, while not being hard/crunchy. I thought that after spreading the pizza dip over it and letting it sit for over 30 min that it would begin to get semi soggy. Nope. Held up just great.

When you make a RAW pizza, you want to make sure you slice your veggies thin, it makes it easier to eat and seem more like ‘pizza’. On my pizza I used the pizza spread, torn massaged kale, red bell pepper, grape tomatoes, shallot and basil then sprinkled some oregano and black pepper over the top.


Hope you enjoy it!!

amber chakras black

Oil Free Broccoli Mango Salad 

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Oil Free Broccoli Mango Salad 

This is lazy BIG salad, I made it to bring to a family gathering, all one bowl (except if you use quinoa) so minimal clean up. That’s always a positive thing for me.


  • 2 large broccoli crown chopped
  • 1 large avocado, diced
  • 1 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1 cup mango, cubed small
  • 1-2 TBS currants (or you can use cranberries)
  • 1/2 cup cilantro, finely chopped
  • 1 cup purple cabbage, shredded
  • 3-4 cups greens, I used 1.5c arugula and 2c spinach
  • 1/2 cup edamame
  • 1/2 cup cooked quinoa (optional)
  • 1 TBS rice vinegar
  • 1/2 tsp garlic powder, ginger powder, onion powder, sea salt, black pepper
  • 1/8 tsp cayenne pepper & turmeric
  • 1 TBS coconut sugar (or maple syrup)
  • Top with slivered almonds, or coconut bacon

The best thing about this salad is, you just toss the stuff in a big salad bowl and mix. The only thing special I kinda do is, chop all the veggies and mix them all together with 1/2-3/4 of the avocado before I add the greens, the avocado coats the veggies and kinda acts like a dressing.

Then add in the greens, edamame (I don’t cook it, I just measure it frozen and let it sit out while I’m chopping) and quinoa. Mix again. It will crush the arugula and spinach, but that’s what you are going for.  Throw the spices and seasonings over the top with the rice vinegar and coconut sugar and mix it all again. Bam, done!!

Oil free, raw and one bowl, except the quinoa!

 

amber chakras black

Cranberry Dill Raw Vegan Cheese

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Cranberry Dill Raw Vegan Cheese

I went to a baby shower today, it was Mara’s, and it was all vegan all gluten free. FABULOUS! It wasn’t potluck, a few of us made the dishes. I brought a few things that all were received well, and finished off. That’s always a good thing! After many requests for this cheese recipe I said it would be easier if I just shared it on here.  In some of the pictures you will see 2, but I halved this recipe, so it only makes one. And,  without further adue… ENJOY!!

-Amber

    


  


 

makes one ball (see above)

Ingredients
1 cup raw cashews, soaked overnight
4 TBS coconut oil
¼ cup cup fresh lemon juice
1 TBS tahini
2 TBS filtered water (optional rejuvelac if you have it or can find it)
½ tsp fine sea salt
¼ cup dried cranberries, finely chopped
3 TBS fresh dill, finely chopped

Instructions:

Put cashews in a container and fill with filtered water about 3 inches of water over the cashews.
10-12 hours, drain the water and rinse out with cold water. Rinse and dump a few times to get the cashews all cleaned off. Fill with filtered water again, a bit over the top of the cashews. Let them soak again for another 6-8 hours (could be 12 if you are busy) the time isn’t real strict. You are just trying to make sure they are completely soaked and softened, makes the cheese nice and creamy. Even if you have a high power blender.
After they are done soaking (total 16-24 hours), drain the liquid, rinse out again using cold water, rinse and drain until water is clear.

In your blender, combine cashews, coconut oil, lemon juice, sea salt and water. Blend on high for 45 seconds or so, stop, scrape down the sides and lid. Blend again on high, for 2 minutes.

Scoop out the cashew mixture into the center of an 8-10 inch triple layered
piece of cheese cloth (3 pieces of cheese cloth on top of each other), roll the cheesecloth over the cheese to cover it completely forming it into a ball or loaf.
Twist the ends of the cloth and secure with rubber bands or twist ties. Set it in the strainer over a bowl and let it stand for 18-24 hours at room temperature. After about 8 hours I usually add a folded up paper towel under it to help soak up some of the slight liquid.

After the (fermenting) time is up, discard the excess water (and paper towel if you used it) and place in the fridge, for at least 3 hours.

(*You can also do the following steps with the cranberry and dill and then refrigerate afterwards for several hours*)

Chop the cranberries and dill, the smaller the better.
On approximately 12” x 12” piece of parchment (or wax paper), sprinkle dill loosely, most in the middle. Place the cheese in the center on the dill, letting it stick to the cheese. Flip it over to get dill on the other side. Use your hands and lightly press the dill all over the cheese. Do the same thing for the cranberries so that both the dill and cranberries are all around the cheese.
Fold the edges of the parchment paper over the cheese, place in the fridge letting it rest on the side with the most layers. If you want to dig in to it immediately that’s perfect too!
I recommend a sturdy cracker. Van’s or Mary’s are good choices.

Strawberry Fennel Green Juice 

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Strawberry Fennel Green Juice 

  
Strawberries have come back in season here in sunny Southern California, so I decided to incorporate them into my juice Monday today. The juice doesn’t LOOK so gorgeous, but sure tastes lovely!! 

    

 When I make my juices Sunday afternoons I try and remember to write down what all I put in them. So, below is what the juice looks like without being mixed as well as my post it note scribble down.  

    

     

This makes two 16oz juices. 

  • 3/4 container of strawberries, about 2 cups worth (probably more)
  • 1 green apple
  • 1 small fennel bulb, including its prongs
  • 2 large long ribs of celery (if small and thin, do 4)
  • 4 medium kale leaves (include the stem)
  • 1 medium lemon, peeled

Pumpkin Seed Pesto (Alkaline, Body Ecology, Raw)

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This is one of the BEST pesto’s I’ve ever had. It has a buttery flavor to it, I guess it’s something about the basil oil and pumpkin seeds. It makes an awesome mix to go with pasta (be it a raw version of pasta or not). It also is fabulous on a sandwich or just with crackers. Either way, at our housee we adore it. Plus it’s alkaline, raw, simple to make and really really good to eat.

  

   

Makes about 3 cups

2/3 C raw pepitas (raw pumpkin seeds without the shell)
3 C packed fresh organic basil leaves
5 cloves garlic
1 tsp Real Salt
1/2 tsp black pepper
1/2 C extra virgin olive oil
(option to use 1/4 cup olive oil and 1/4 cup water)

I recommend putting the garlic cloves into the food processor first and turn it on until basically all of them have stopped getting spun around by the blade. Then scrape down the sides and put in the basil. Pulse a few times to get a rough chop, then add in the rest of the ingredients. Some people like their pesto runnier than others, so if you like it more runny, feel free to add in more olive oil.

amber chakras black

 

Way better than V8 Savory Veggie Juice (Alkaline, Body Ecology, Raw)

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Way better than V8 Savory Veggie Juice (Alkaline, Body Ecology, Raw)


Every time I make this juice for our Juice Monday, independently of one another, my husband and I will comment on our favorite juice of the day and it’s always this one. It’s so nice to have in the mix, it’s like drinking something between salsa or pizza. It’s a savory juice with all sorts of nutrients and a welcome change to so many of the juices that have greens with citrus and an apple to sweeten it. Absolutely worth a try!! As a side note, I can’t stand V8.
Just a little reminder, if you are juicing, always use organic. You are squeezing all the juice out and if you are using conventional you are bringing the chemicals along with it almost on concentrated form because there is no fiber to pull it out of your body.

Just in case you were wondering, here is the summary of the “dirty dozen” from the Environmental Working Group for 2015. –> Dirty Dozen

dirty clean 2015

Makes 2, 16 oz juices

4 roma tomatoes
1 red bell pepper
6-8 radishes
5 carrots
5 stalks celery (leaves included)
1 cup organic parsley (or 1/2 cup parsley 1/2 cup cilantro, OR 1/2 cup parsley 1/2 basil)
1 small-medium zucchini or 3 medium tomatillos
1-2 cloves organic garlic, according to taste
1/4 red onion or 2 green onions
1/2 poblano or anaheim pepper
1/2 medium beet
2 large kale or collard leaves
1/2 to 1 teaspoon cayenne pepper (adjust to taste)
1 TBS apple cider vinegar
1/2 tsp sea salt

Put em all in your juicer, but try and mix them up, not juicing all of one vegetable/ingredient at one time. Add in the ACV and salt at the end and stir.

ENJOY!!!

amber chakras black

Carrot Turmeric Pineapple Juice

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This juice is a great immunity booster! Turmeric, ginger, lemons, all major liver detoxers. Turmeric gets absorbed by the body better with bromelain, which is potent in pineapple. Lemon and orange are high in vitamin C, carrots are high in vitamin A. You will get way beyond your daily recommended dose. That’s a great thing!


Makes 2, 16 oz juices

4 inch piece of turmeric
1-3 inch piece ginger root
14 carrots
½ pineapple (I juice the core as well)
1 persian cucumber OR 1/3 cucumber
2 small oranges
½ small lemon

Send them all through the juicer in whatever order you please. Usually I mix in the carrots with the other items.

Enjoy!!

-Amber

Thai Green Papaya Salad with Kelp Noodles

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Thai Green Papaya Salad with Kelp Noodles

So the other day my mouth randomly had a flavor flashback! It flashed back to my trip to Arizona for Amber’s Bachelorette weekend, back in May of this year. We went to True Food Kitchen and my friend Jackie ordered Thai Green Papaya Salad from their Spring Menu (they change seasonally) It had: Kelp Noodles, Green Papaya, Carrots, Avocado, Mint, Cashews, Sesame Seeds, and Red Chili Vinaigrette Dressing. I was totally craving it, sadly there is NO True Food Kitchen in Utah. (Hint hint, True Food Kitchen, for your future location opening!) So, my mind was set to determined mode! I needed to make copycat version of this dish and satisfy my cravings! So, of course I am going to share it with you!!
I got my Mint fresh from my garden, whoo hoo for that! Who doesn’t love fresh herbs, esp when it comes from your garden?

Copycat True Food Kitchen Green Papaya Salad with Kelp Noodles

Makes 4 medium sized bowls

Salad Ingredients:
One Package of Kelp Noodles (got them at Whole Food Market, often also at Asian Markets)
One Green Papaya (Sold at any Asian Market) Cut in half, seeded, and julienned
Two Large Carrots, julienned
½ Avocado, sliced
1 Cup of Cashews, crushed in tiny pieces
1 TBSP of Sesame Seeds
Spring of Mint

Red Chili Vinaigrette Dressing Ingredients:
3 TBSP of Sesame Oil
4 TBSP Rice Vinegar, I used two different flavors By Nakano (2 TBSP of Natural and 2 TBSP of Mango)
3 Tsp of Chili Garlic Sauce
2-3 Dashes of Ginger Powder
3 Tsp Maple Syrup (Grade B)
1 Dash of Sea Salt
Splash of Coconut Aminos (optional)

Instructions:
Combine all dressing ingredients in small container and put it aside to sit and let the the flavors merge while you prepare the rest of the dish.
Cut your Green Papaya in half, scoop out the seeds from the middle, then start julienne it. After you’re done with Green Papaya, (I only used one of the halves) work on your Carrots, but peel the skin off first, then julienne them.

Put your cashews in small ziplock bag and smash it into crumbles. Pull the mint leaves off the stem. Cut your avocado in 1/2 and thin slice it. Drain and Wash your Kelp Noodles as instructed on the package.

Now, let’s start building up your salad! Start your Kelp Noodles as the base, then start add the Green Papaya, Carrots, Avocado, and Mint leaves. Drizzle 1 TBSP (or more, lets be realistic) of the dressing then Sprinkle Sesame Seeds and crushed Cashews.

VISUAL LEARNERS MUST SEE THE PICS BELOW!

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JULIENNED CARROT

red chili vinaigrette

kelp noodles

mint

cashews

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Salad ingredients

Vegan GF Green Papaya Salad with Kelp Noodles