RAW VEGAN SWEET POTATO CHIA SEED PIZZA CRUST

I know cauliflower crusts are all the rage today but sweet potatoes make a great crust too!  I did dehydrate the crust but you could certainly put this in the oven too.  (I will give specific oven instructions below.)  This yielded a slightly sweet and crunchy crust that will delight all tastebuds. EQUIPMENT: food processor

INGREDIENTS:

3 cups of grated sweet potato

2 Tbsp of chia seeds mixed with 6 Tbsp of water 

4 cloves of garlic, chopped

2 large scallions (white and light green parts only) chopped

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

1/2 tsp fine sea salt

INSTRUCTIONS:

1.)  Mix chia seeds with water and stir well to set aside.  Meanwhile, grate sweet potato on box grater or using the grater disc on food processor.  Add to food processor along with everything else and process until well combined.  It's ok if you still have larger pieces of scallion or sweet potato not thoroughly processed.  

2.)  You'll then want to put dough onto a teflex lined dehydrator tray and form into a circle about 10-12 inches in diameter and a 1/2-inch thick.  I formed it like a deep dish pizza crust almost pushing up the sides and keeping it a bit thinner in the middle.  I then dehydrated at 145 degrees for a half hour and then turned it down to 115 for about 20 hours. *Please note, it came out very crunchy!  The reason for doing so is when you spread your pesto, sauce, etc it will soften the dough a bit.  So just like a real pizza it's a bit "doughy" with a crust that still has crunch!

*If using an oven it's very important to let the crust dry out a bit first before putting into the oven.  I would form it into a circle as stated above and let sit in the fridge for a few hours if not overnight.  Too much water will not yield a crunchy crust!  Additionally, if you do not have a cookie sheet that can accommodate the above dimensions simply make two pies that are 6-inches in diameter on a parchment lined cookie sheet.  After it has dried out I would bake it at 450 degrees for 10-15 minutes and then 400 degrees for however long it takes to achieve the crunchiness you desire.  My guess would be another 20-30 minutes but keep checking!  Add your favorite toppings and enjoy!

SUMMER PEACH AND NECTARINE SALSA

It 's my favorite time of year with all the luscious, summery fruit available and peaches and nectarines are some of my favorites!  Have you ever been peach picking?  There is NOTHING like eating a peach picked straight from the tree and having all of the juices drip down your chin-so good!  I love making a great mango salsa but if I can use the bounty of the season, I will.  This would be a great accompaniment to any summer feast.  If you're having a picnic or bbq just set a nice bowl of this out and your guests will pile it on their plates!  YEILDS: 2-3 cups

INGREDIENTS

3 peaches (I used white) finely chopped

2 nectarines (I used yellow) finely chopped

1 red bell pepper (finely chopped)

1 medium jalapeno pepper (minced) 

1/2 cup red onion (finely diced)

juice of 1 orange

juice of 3 limes

1/2 cup finely chopped cilantro

2 Tbsp chiffonade fresh mint (don't skimp on this!)

1 tsp fine sea salt

few sprinkles of cayenne if you want more heat

If using white peaches try to use yellow nectarines and vice versa.  It's nice to have the juxtaposition in flavor and aesthetics.  Add everything to a bowl and simply lightly toss with a spoon to make sure everything is coated evenly.  Check for seasoning as you should be able to taste each individual ingredient.  Adjust accordingly and enjoy!

COLD, ASIAN PASTA SALAD WITH A SESAME-GINGER JALAPENO DRESSING

I love cold pasta salads, don't you?!  They're especially nice this time of year in the heat.  This makes a wonderful, easy weeknight meal, a great potluck dish and a nice bring a long to a picnic!  I use lentil pasta in this dish which is a fairly new item in the market.  It has a great amount of protein and fiber, more than even a brown rice pasta.  If you can seek it out, go for it.  If not, any pasta you have is just fine.  

INGREDIENTS:

DRESSING:

1/2 cup Coconut Aminos (Coconut Secret is the brand)

1 heaping tablespoon of Coconut Syrup ( same brand as above or favorite liquid sweetener)

1 teaspoon Toasted Sesame Oil

Juice of one Orange

Juice of 3 limes

1 tablespoon Red Pepper Flakes

2 Scallions chopped (2 white and light green parts only)

1 1/2 Tablespoons of grated ginger

1/4 of 1 jalapeno, chopped

1 teaspoon sweet miso paste (optional but good)

1 teaspoon fine sea salt

VEGGIES

1 red and yellow bell pepper thinly sliced into one-inch pieces

1 cup snow peas cut vertically in 1/4-inch pieces

1/2 cup finely chopped red cabbage

1 cup chopped fresh baby spinach

2 thinly sliced scallions

1 box of your favorite gluten-free pasta ( I used Lentil pasta shaped like Rotini but a brown rice pasta would work well too)

Toasted Sesame Seeds for garnish

Cook pasta according to box but keep it al dente, which would be on the lower cooking end of the cooking time suggested.  Make sure to rinse under cold water after you drain it and set aside.  As pasta cools in the colander, simply add dressing ingredients to a high-speed blender and blend until thoroughly combined.  Check for seasonings.  If  you like it hotter add more jalapeno and/or ginger.  If you like it sweeter, add a touch more liquid sweetener.  Transfer cooled pasta to a bowl and add the dressing and mix thoroughly.  Once combined add remaining scallions and sesame seeds.  Tastes even better when it has been chilled a few hours!

PASSOVER KUGEL

I absolutely LOVE, ADORE, CHERISH (you get the idea),  Kugel!  If you haven't heard of Kugel let me explain the goodness you are missing out on.  It is a traditional, sweet noodle pudding served at most Jewish holidays. Usually made with egg noodles, sour cream, eggs, cottage cheese, milk, sugar, apricot preserves and cinnamon...basically everything bad for you!  I have developed a fantastic vegan, gluten-free and low fat version using brown rice pasta and honestly, it tastes just like the real thing!  Seriously, I would never feel like I was missing out on the "real thing" eating this.  Jewish or not, you need to try this recipe!  SERVES: 9

INGREDIENTS:

1 10oz package of brown rice spaghetti or brown rice pad thai noodles

1 cup fresh made or boxed coconut milk (feel free to use unsweetened almond milk)

1 medium white sweet potato baked (or regular if can't find white), cooled and skin removed 

3/4 cup dried unsulphured apricots, divided

1/2 cup Medjool dates

2 Tbsp best quality vanilla extract

1 1/2 tsp cinnamon, divided

1 tsp sea salt

1 Tbsp fresh squeezed orange juice

1 Tbsp melted coconut oil

1 Tbsp coconut sugar (optional)

8 x 8 square pan

high-speed blender or food-processor

DIRECTIONS:

1.) Preheat oven to 375 degrees.  Soak 1/2 cup apricots with 1/2 cups dates in warm water and set aside.  Boil water for pasta and only cook for half the time it says. Drain, rinse with cold water and set aside.

2.) At this point either make fresh coconut milk by combining the meat and coconut water from a Young Thai Coconut.  If you using from a box simply measure the one cup you need into blender.  Dice the remaining 1/4 cup of apricots and set aside.

3.) Add sweet potato, drained apricots/dates, vanilla, 1 tsp cinnamon, salt, orange juice and coconut oil to the coconut milk in the blender.  Blend until completely pureed.  Feel free to add a bit more liquid if it's too thick.

4.) Add noodles to a big bowl and stir in the delicious coconut/date/cinnamon goodness you just made.  Make sure the noodles are thoroughly coated with mixture.  Add the noodles to your pan that is lightly coated in coconut oil if you wish.  Sprinkle with remaining 1/2 tsp cinnamon and 1 Tbsp coconut sugar.  Cover with foil and bake for 25 minutes.  Remove foil and let brown another 5-10 minutes.

5.) Let cool slightly and cut into 9 squares. Enjoy cold, room temp or hot!

TOP 5 HEALTHY ESSENTIALS FOR 2015!

Have you already given up on your 87 New Year's resolutions??? I think we are all guilty of declaring we will do a complete 180 for the new year only to find ourselves resorting to old ways after the first week.  We all want to lose weight, eat healthier, attain more energy, blah, blah, blah...!  I would say 2014 was a "health experiment" for me.  I went vegan, I have been working to balance my hormones with my naturopathic doctor and just trying to obtain and overall sense of peace and happiness.  And honestly, it has been difficult, but SO worth it.  I took the old-fashioned route and really explored getting to the root of my problems and treating them as naturally as possible.  It is a constant work in progress-TRUST ME!  However, these 5 ESSENTIALS have become permanent in my healthy repertoire. These are things we can ALL benefit from.  Already feel pretty good? Then these things will make you feel great.  Remember, the key to success (or anything for that matter) is CONSISTENCY. 

1.) B-COMPLEX...Life Extension makes wonderful supplements and this one is no exception.  I originally started off only taking one a day to save money.  I then decided to take the recommended 2 a day and WOW my energy is great!  B vitamins are essential for energy.  One thing I particularly like about this one is that contains the right kind of B12 called Methylcobalamin.  A lot of companies will use the cheap version of B12 called Cyanocobalamin.  The body actually has to convert it into the methyl form for proper assimilation which is just making your body work harder!  Check your B-complex as it may be time for a change.

2.) HEMP SEEDS...I used to eat a lot of salmon and realized I was completely lacking in Omega 3's after going vegan.  High in protein, contains all essential amino acids and omega 3's and you have a nutritional powerhouse.  I try to have a tablespoon every other day and chia seeds on the off days just for varied Omega's.  I sprinkle them on soups, salads and smoothies.  I love them!

3.) ATLANTIC SEAWEED...Some of you might be gagging but Seaweed is my new best friend.  Some vehemently disagree with the fact the typical American Diet is lacking in minerals, but it's true.  When you eat processed food for years you are depleting essential minerals from your body.  When you eat dairy you cause severe inflammation in the body.  The dairy actually leaches calcium and other minerals from your bones leaving your body basically starved.  Seaweed has an abundance of minerals and iodine which is great for balancing the thyroid.  Make sure to only use Atlantic seaweed to avoid any possible radiation contamination.  I will put a 5-inch piece into soup to flavor the broth while simmering. You can then discard or chop and add back in.  I also add raw seaweed to my smoothies and I can't even taste it all blended up!  You want to talk about a nutritional superstar then look no further.  Great for hair!

4.) LEMON WATER...I know, I know everyone keeps talking about lemon water...because it's good for you!  Anytime you eat processed foods or too much meat you run the risk of becoming too acidic in the body.  Lemons help to alkalize and they just make you feel internally clean when sipping on hot lemon water.  I try to start my day with hot lemon water and you should too!

5.) GREEN JUICE OR SMOOTHIE...I don't do things just because they're cool; I do things that make me feel food and green juices are where it's at. My body craves liquid greens when I go without and then that sets me up for eating bad things.  What I eat in the morning sets the tone for the day.  Add some chocolate protein powder into a spinach, celery, cucumber, lemon juice, chia seed and banana smoothie and you will feel amazing!

Please don't become overwhelmed with this list as that is not my intention.  Even if you just start with one of these suggestions you will be in good shape.  Happy New Year!

RAW THANKSGIVING CINNAMON SHORTBREAD COOKIES WITH A CACAO, PECAN PIE FILLING

In lieu of the traditional pies, cobblers and cheesecakes found on the Thanksgiving table, I wanted to concoct a recipe still reminiscent of those traditional flavors. So...tada!  It is amazing how much these cookies taste like butter-laden shortbread cookies.  The great thing about this dessert is even though we are stuffed after the main meal we still want to eat something sweet.  In fact I believe that a special Thanksgiving "dessert stomach" is generated in all of us specifically for Thanksgiving!  These are light but decadent at the same time; they won't  weigh you down.  I did use a dehydrator but if you don't have one that is ok.  You can bake them in the oven or eat them completely raw.  However, I tested both ways and either dehydrated or baked made the best cookie.  Remember to be thankful for your health above anything else on this day.  It is a gift so often taken for granted.  Happy Thanksgiving!  Yields: 15 sandwich cookies

Special Equipment:

food processor, high-speed blender, dehydrator(optional), 2-inch round cookie cutter

Ingredients:

Cookies: 2 cups cashews, 14 dates Medjool dates, heaping 1 tsp cinnamon, vanilla bean seeds from one pod, pinch of sea salt, 1/2 tsp orange zest(optional but good!)

Filling: 14 dates, 1/2 cups coconut syrup (or your favorite liquid sweetener), 2 Tbsp vanilla, pinch of salt, 1 Tbsp cacao, 1/2 cup crushed pecans, water as needed to thin it out a bit

1.)  Place cashews in blender and blend on high until it resembles a fine powder.  Then, place "cashew flour" in food processor along with the remaining ingredients.  This picture shows the vanilla beans being scraped from the pod.  Process until the dates are fully incorporated and you have the consistency of a traditional cookie dough.

2.)  Place dough on large cutting board and flatten into a 1/4 inch thickness.  You must use your hands for this as it will be difficult to use a rolling pin.  I did this in 3 stages as my cutting board could only hold so much dough!  Using your cookie cutter start cutting out circles.  I then placed the  cookies on the dehydrator sheet and dehydrated for 14 hours at 115 degrees.  This kept them still soft with a slight crunch.  If you want a crunchier cookie then dehydrate for 24 hours.  If you would like to bake them, do so at 350 degrees for 15 minutes on parchment lined cookie sheet.  Continually check thereafter every 2 minutes until desired crunchiness.  

3.) To make the filling: Place dates, coconut syrup, vanilla, salt, cacao and splash of water in food processor.  Process until smooth adding water more water if needed.  Scoop filling into a bowl and stir in crushed pecans.  Once cookies are ready and cooled, spread about 1 Tbsp of filling on a cookie and top with another.  Keep in fridge until ready to serve.  Enjoy!

SIMPLE, RAW SOUTHWEST BELL PEPPER SOUP

Have you ever made a raw soup?  Whether you consume an all raw diet or are transitioning to more of a raw diet, this soup is for you!  Pair this with a large salad and you have a fantastic meal in front of you.  Loaded with Vitamin C, Omega's from the hemp and silica from the cucumber, you are looking at a nutritional powerhouse!  Not too spicy but just enough kick to make you keep wanting more!  This is so nutritious and easy to make.  All you need is a high-speed blender.  You won't be disappointed! Serves 2.

INGREDIENTS:

1 red bell pepper chopped

2-3 cloves of garlic chopped

1/4 piece of jalapeno pepper chopped

1/4 piece of cucumber with skin chopped

1/2 stalk of celery chopped

1/2 of granny smith apple (my secret ingredient!) chopped

1/2-1tsp fine sea salt

1 tsp chili powder

1/2 tsp cumin

2 Tbsp hemp seeds

juice of 1/2 a lemon or lime (whatever you have on hand)

1/4 cup nutritional yeast

3/4 cup water

Place everything in the blender with the water being the last you thing you add.  Blend for at least 30-45 seconds until you have a smooth consistency.  I personally don't mind if it's left a bit chunky, but that is up to you!  Make sure to taste it.  Needs more garlic?  Throw it in.  You want it spicier?  Add more jalapeno.  Enjoy at room temperature or slightly chilled!