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Raw Food Fundamentals: Day 11

raw vegan chocolate truffles

Day 11 of learning raw food fundamentals has been completed!

I started the day with some lessons about how to make raw vegan versions of cheese. This was very insightful. I have seen other recipes in the raw food community about fermented nut cheeses, and this course has allowed me to do some fun experiments with that, as well as learn some great techniques. I can now re-create comfort foods and as an added bonus, get some extra probiotics in my diet. I will never complain about that. 😉

Here is some “swiss cheese” spread out on the dehydrator sheet ready to go in. We’ll see what it looks like tomorrow.

raw vegan swiss cheese

After this, I started the process of soaking and sprouting some buckwheat for use in a later recipe. After the soaking is done, it still has to be dehydrated back to a crispy state. I am excited to see what it will be used for. 

Next came the assignment I was most eager to work on. CHOCOLATE! That’s right, we learned how to make chocolate truffles, and we got to select our own toppings. The texture and flavor of these is amazing. They aren’t overly sweet either, like the truffles you might purchase in a chocolate shop. I think they had just the right amount of sweetness. 

The recipe for the batter to make the truffles is in Matthew Kenney’s book, Raw Chocolate

In the photo with the truffles on the big round plate, the center truffle has pecans on it, and the flavors on the rest, starting clockwise from 12 o’clock position, are:

  1. cacao nib/chili powder/applewood smoked sea salt
  2. bee pollen
  3. pistachio
  4. maple candied pineapple
  5. lime zest, dried coconut, coconut sugar
  6. cinnamon, ginger, orange and lemon zests
  7. cinnamon
  8. cacao nib / Pirate’s Bite spice blend from Spice & Tea Exchange in Winter Park, FL

I sampled a few to make sure they were safe to eat. I have some other taste testers coming to visit tomorrow. 😉

raw vegan chocolate truffle toppingsraw vegan chocolate trufflesraw vegan chocolate trufflesraw vegan chocolate trufflesraw vegan chocolate truffles

 After my fun afternoon of truffle rolling (which may or may not have been accompanied by a lemon honey margarita), we made pancake batter. They’re all ready to go into the dehydrator! I was really excited to see this. I haven’t had pancakes in a long time. I can’t wait to see what they taste like!

raw vegan pancake batter

I’m all set for big day #12! I can’t wait to have more fun with the fermented cheeses and see how these pancakes turn out!

Tropical Carrot Cake Smoothie

tropical carrot cake smoothie

My sister is here for a visit this weekend. I decided to put my new smoothie design skills to work for a mid morning snack, and this tropical carrot cake smoothie is what I came up with. We had a large variety of fruits and vegetables to choose from, and since we both love carrot cake, we decided to use that as the inspiration for this smoothie. Enjoy!

Tropical Carrot Cake Smoothie for 2
Serves 2
This summer time smoothie is a perfect mid-morning snack for the carrot cake lover. Now you can have your cake and drink it too. 😉
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup carrot juice (fresh juiced)
  2. 1 cup orange juice (fresh squeezed)
  3. 2 frozen bananas
  4. 1 cup frozen pineapple
  5. 1 TB local raw honey
  6. 1 TB vanilla extract (I use alcohol free in vegetable glycerin)
  7. 2 pinches of sea salt
  8. 2 pinches of cinnamon
  9. 2 pinches of nutmeg
  10. 2 pinches of ginger
Instructions
  1. Juice enough carrots to yield 1 cup of juice (this will vary based on the size of your carrots and the model of your juicer).
  2. Juice enough oranges to yield 1 cup of juice (1-2 large oranges)
  3. Add juice and all other ingredients to blender, and blend until smooth, well combined, and frosty. You may need to use a tamper.
A Taste of Two Plates http://tasteoftwoplates.com/

Raw Vegan Pad Thai

A light and healthy raw vegan version of pad thai

Asian-inspired recipe #2 is a raw vegan Pad Thai! I really love spicy ethnic food, especially Thai and Indian cuisines, but historically, my options have been limited because of my severe gluten intolerance (I have celiac’s disease). I started making some dishes at home with gluten free and vegan alternatives, and then as my diet became more raw, I started experimenting with additional modifications. This recipe is obviously a little different from a a traditional cooked recipe, but rest assured that it is more nutritious and cruelty free. Look at all those vibrant colors from the fresh vegetables! 🙂

A raw vegan Pad Thai recipe that is nutrient-rich, low carb, and cruelty free.

I’ll let you in on a little secret – one of the reasons that I love re-creating noodle dishes so much is because I get to play with my spiral cutter (some people call them “spiralizers”). I’ve always enjoyed playing with my food, and this little kitchen gadget lets me make extra pretty vegetable noodles. I have used it to make noodles from zucchini and other squashes, leftover broccoli stems, beets, sweet potato, jicama, apples, and a lot of other things. I have also used it to shred my cabbage for sauerkraut! It’s a really handy tool to have for raw food recipes, or even just making low carb boodle alternatives. This is a similar model to the one that I have: Spiralizer Tri-Blade Spiral Vegetable Slicer.

A light and nutritious raw vegan Pad Thai recipe.

 

Raw Vegan Pad Thai
Serves 1
This is a light and nutritious raw vegan version of Pad Thai. The recipe is loaded with colorful fresh vegetables and sprouts.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Noodle Ingredients
  1. 1 zucchini, cut into noodles with a spiral cutter or vegetable peeler
  2. 1 cup water
  3. 1 tsp sea salt
Vegetable Mix Ingredients
  1. 1/4 cup shredded Napa cabbage
  2. 1/4 cup shredded carrot
  3. 1/4 cup chopped scallions
  4. 1 small handful bean sprouts
  5. 1 small handful snow pea pods
  6. 1 TB dried cilantro (sub fresh: small handful of fresh cilantro)
Sauce Ingredients
  1. 2 TB coconut aminos (I like these: Coconut Secret Raw Organic Vegan Coconut Aminos. You can also find them at Whole Foods.)
  2. 1 TB unrefined expeller or cold pressed sesame seed oil (I like this one: Spectrum Naturals Organic Sesame Oil)
  3. 1 TB raw agave nectar
  4. Juice of 1/2 lime (appx 1 TB)
  5. 1 tsp garlic powder
  6. pinch of ginger powder
  7. red pepper flakes (omit for no spice, 1/2 tsp for mild, 1 tsp for medium, 1.5 tsp for hot)
Toppings
  1. 1-2TB chopped raw peanuts (I like 2TB, some people might like less for a lower calorie option)
Noodle Directions
  1. Spiral cut the zucchini (or use a vegetable peeler to make flat ribbon noodles)
  2. Toss with sea salt for about 30 seconds in a medium sized bowl
  3. Add water to bowl and swirl around for about a minute
  4. Let it sit for 5-10 minutes until they soften and have a more malleable noodle-like texture.
  5. Drain in a strainer and gently rinse the salt water off.
Vegetable Mix Directions
  1. Chop and shred all vegetables as indicated in ingredients. Toss together in medium sized bowl.
Sauce Directions
  1. Add sauce ingredients directly to the bowl with the vegetables and mix until everything is well-incorporated and the vegetables are evenly coated.
  2. Let the vegetables marinade in the sauce for at least 15 minutes to soften and absorb the flavors.
Assembly Directions
  1. Make a bed of noodles on a plate with the zucchini.
  2. Add the vegetable mixture on top.
  3. Swirl the plate a little it to let the juices make their way around the zucchini.
  4. Top with chopped raw peanuts.
Notes
  1. To serve this recipe for multiple people, simply multiple the amounts by the number you would like to serve it to.
A Taste of Two Plates http://tasteoftwoplates.com/

Strawberry Spice Sorbet & Fruit Leather Roll Ups (Raw)

Strawberry spice sorbet and fruit leather roll ups made from the same recipe!

I had an over abundance of strawberries because I went a little crazy at the farmer’s market last weekend. I bought a whole flat, fully intending to have a strawberry bonanza and make a week’s worth of strawberry recipes. I enjoyed snacking on them as-is too. 

Big bowl of pesticide free strawberries

Toward the end of the week, I had a lot more left over than I thought, so I decided to make some recipes with them that would keep for a while, but would require a minimal amount of work. Did you know that the same base recipe makes both the perfect sorbet AND the perfect consistency fruit leathers? That’s right, stick it all in the blender, then pour some in your ice cream maker and some onto your dehydrator sheets. No cleaning the blender in between!

Strawberry spice sorbet

The sorbet is divine and you don’t have to eat it right away as it remains scoop-able after re-freezing. The spices play with the palate so that it feels cold and warming at the same time. It’s really easy to turn the fruit leathers into fruit roll ups too. All you need is a little wax paper or parchment paper (I have tested both and they each work well), and some kitchen shears to cut through the rolls. They’d be a great healthy snack to toss into your child’s lunchbox. Adults love them too. My father loved the nectarine and honey leather roll ups I made last year!

Easy and healthy DIY fruit leather roll ups

Strawberry Spice Sorbet & Fruit Leather Roll Ups!
This is an easy and healthy way to make two things from the same recipe - fruit sorbet and fruit leather roll ups! You will need a blender, an ice cream maker, and a dehydrator. The standard recipe will make enough for a batch of sorbet or a batch of fruit leathers. Double it to make both! You can use any natural sweetener you like. A popular raw vegan option is date syrup, as it is unprocessed and you can make it yourself at home. A less popular raw vegan option is raw agave - it is raw, but processed. A non-vegan, but still raw option is raw honey, which will add a nice flavor and if obtained from a local source, will help you build immunity to the local pollen as well!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 & 1/2 cups strawberry puree (appx 1 pint = 1-1.25 cups puree)
  2. 3/4 cup sweetener of your choice (healthier options: date syrup, raw honey, raw agave)
  3. Juice of 1/4 lemon
  4. 1/4 tsp sea salt
  5. 1 TB powdered ginger
  6. 2 tsp powdered cinnamon
  7. 1 tsp ground coriander seed
Instructions
  1. Wash strawberries and remove the green tops.
  2. Blend strawberries before adding any other ingredients. Add strawberries to blender until the required amount of puree is reached.
  3. Add remaining ingredients to blender.
  4. For sorbet, pour into ice cream maker and follow manufacturers instructions. Transfer to freezer overnight for best texture results.
  5. For leathers, pour the mixture onto the center of the sheets slowly and tilt the sheets gently until it is spread to a couple inches from the edges. The amount will vary based on the size of your dehydrator trays. It is runny. Don't spread it. Just let it slowly go toward the edges and slide the tray back in. To keep the enzymes intact and keep it raw, dehydrate at 115 for at least 8 hours or until it is dry to the touch and leathery when you tug at the edges.
  6. After the leathers are done in the dehydrator, transfer them to parchment paper (wax paper works well too, but is not as wide, so you will end up having to cut your leathers before you transfer them, which is tedious), roll them up, then cut to the desired width with a pair of kitchen shears.
Notes
  1. Yes, the added sweetener is required if you want your sorbet to remain scoop-able and have fewer ice crystals after re-freezing and your leathers to have a nice stretchy and chewy texture.
  2. I doubled this recipe when I made it and half of it went into my ice cream maker for sorbet, while the other half went into my dehydrator for fruit leathers.
  3. It made roughly 1 quart of sorbet.
  4. It also made 3 sheets of fruit leathers in my dehydrator, which has trays measuring 15"x15". After cutting each sheet into 4 strips for fruit roll ups, I ended up with a total of 12 rolls.
  5. If you leave the leathers in longer, they will be fine. The sweetener keeps the texture nice and chewy so you won't have to worry about them drying out.
A Taste of Two Plates http://tasteoftwoplates.com/