Raw vegan pâté & stuffed mushrooms

raw Pâté stuffed mushroomsToday I did a raw foods “culinary art” demo at the Ogden art festival. It was a sweltering day but I had a blast!  The food left the tray as soon as I sat it down which I assume is a good sign and since  everyone was asking for my recipe I though I would share it with all of you.

This raw pâté  is a quick spread and can be used on sandwiches, wraps and even sushi. I like to use it as a dip for my veggies when we are on picnics or on my morning toast. The great thing about this spread is that it last forever…well up to 2 weeks in the fridge but in our house that is practically forever.

During my demo I used the pâté  to stuff some mushrooms  for a quick and easy faux fancy appetizer, everyone can use a little bit of fancy in their lives now and then.

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What you need

  • 2 bunches of basil
  • 1 cup Raw sunflower seeds
  • 1/4 c sundried tomatoes
  • 1 red pepper
  • 1/4 olive oil
  • 1/4 c braggs or soy sauce
  • 4 tbsp nutritional yeast
  • 2 tbsp sesame seeds
  • juice of 1 lemon
  • 3 cloves of garlic
  • 20 Mushrooms, if you will not be stuffing them  you only need 5 whole mushrooms

How to make it

  • add sesame seeds, lemon juice  and a tablespoon of olive oil in a food processor and blend until a paste
  • add nutritional yeast, braggs and the rest of the olive oil and blend
  • take stems out of all the mushrooms and add stems to blender, if you are not stuffing mushrooms add 4 whole mushrooms to blender
  • add basil, sundried tomatoes, garlic and sunflower seeds and blend until it is a paste, add a but of water if it is too thick
  • chop red pepper and add to blender and blend just until it’s a bit mixed in.
  • fill mushrooms with pâté  and top with a basil leaf and sunflower seeds
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Breakfast tostadas

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Every morning we eat almost the same thing- eggs, grapefruit  and avocado and occasionally we mix it up with a scone or waffle or oatmeal but most days eggs it is. After a while the same old same old gets boring and I try to jazz it up for the girl child.

Today I went to the market and got some avocados for the baby and instantly had a craving for huevos rancheros  but I was all out of chilis and only had 1 tomato. I made up this tostada stack and the girl child thought it was the coolest thing ever (minus hot sauce)  and she even licked her plate clean.

This is one of those 15 minute meals  that you can make when you are low on groceries or in a hurry or you have a case of the hangries and need food NOW.  Try it with cheese or  chicken for a lunch time  meal!

What you need

  • corn tortillas
  • 1 can of black beans
  • eggs
  • cilantro
  • avocado
  • tomato
  • lime
  • hot sauce ( optional)

How to make it

  • drizzle with oil and put the corn tortillas in the oven  and bake at 350 for 1o minutes until crisp
  • cook black beans until hot
  • fry egg until over medium
  • stack tostadas with black beans in between and on top
  • top with egg and topping and hot sauce if you dare!

Summer garden gazpacho

summer garden gazpacho

The weather has been warming up and to me that means it’s time to start making gazpacho! I have several recipes I pump out in the summer- Avocado and cucumber, classic tomato and even a coconut and herb soup but my favorite  is my garden gazpacho. This is by far my easiest recipe and at the end of summer when the farmers market is in full gear these ingredients are overflowing in my fridge.

My daughter calls this salsa soup and indeed it does taste like salsa, that may be the reason I adore it so much.  You can make this several ways depending on the texture you want, for a thicker and chunkier soup there are no extra steps but for a thinner and more smooth soup use a food mill. Serve this cold soup with toast  and an avocado spread preferably on the porch and with a tall glass of lemonade!

makes 4 bowls of soup

What you need

  • 2 tomatoes
  • 2 red bell pepper
  • 1 cucumber
  • 1/2 c green onion
  • 1/4 c cilantro
  • 3 cloves of garlic
  • 1 cup water
  • juice of 2 lemons
  • 3 tbsp olive oil
  • 1/2 tsp cayenne pepper
  • salt & pepper to taste

How to make it

  • Peel the cucumber and  place half in the blender with the 2 tomatoes, 1/2 red pepper, green onion, cilantro, ceyenne, juive of lemons and water
  • blend until smooth
  • dice remaining cucumber and  red pepper and add to blender, pulse once or twice just to chop it a bit
  • mix in olive oil and salt & pepper to taste
  • serve cold with toast or croutons!

Kale & sunflower pesto spread

pesto

Pesto is one of my favorite summer treats and  with the abundance of basil and greens I end up using pesto on everything! This spread is delicious and makes a ton so you can share it with your friends or  freeze it for those winter months when you crave green.

I am not a huge fan of pine nuts but I always have raw sunflowers around for salads and home made trail mix so I used them in this recipe and with kale added this pesto becomes a great source of iron and nutrients!  Try adding hemp seeds  or a bit of spirulina to boost it even more.

Try this pesto on grilled cheese, fish, pizza, bagels, eggs or my favorite  baked with cheese for a yummy chip dip!

What you need

  • 1 c raw sunflower seeds
  • 1 large  bunch of kale
  • 1 cup of basil, this was 2 bunches for me
  • 1/4 c olive oil
  • 1/2 c shredded asiago cheese ( you can use parmesan too I just prefer asiago)
  • 1/4 c water
  • salt to taste

How to make it

  • put sunflower seeds in blender or food processor and pulse until ground to a powder
  • chop up kale, removing the spine ( the large hard part in the middle of the leaf)
  • add kale  and olive oil to blender and pulse, add a bit of water as needed to get it to blend
  • add basil and cheese and any more water if needed and blend until smooth
  • you may have to stop the blender and push the pesto down and mix it up  every few seconds
  • add a bit of salt to taste
  • store in a freezer bag in heh freezer or in a Tupperware in the fridge.

*For pasta sauce add water and more olive oil to make it a bit thinner .

pesto

Purple potatoes & beets with garlic yogurt sauce

purple potato and beet chips

I went to the grocery store for  eggs and when we arrived we found out it was customer appreciation day and prizes were being passed out around the store. Once my husband and daughter heard the word ‘prize’ they ditched me in the produce aisle and went off  to try to win something.

Leaving me unattended in a grocery store is a dangerous thing, some women love shoes and some love purses but I love groceries. What should have been a $10 MAX trip to the grocery store ended up making me $50 poorer but I did have really pretty beets and purple potatoes and toum from a local company and yummy yogurt and of course a bunch of random things.

Yesterday we went on a long hike and spent sometime at the climbing gym so I wasn’t in the mood to cook anything fancy but I knew I had to try the toum I bought. This is a super quick but oh so yummy recipe and can be made several ways. Try it with thin slices or thick slices, with cheese or without but you simply MUST try the sauce.

Enjoy!

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Makes 2 servings

What you need 

  • 1 large beet
  • 2 purple potatoes
  • 2 tbsp corn or tapioca starch
  • 4 tbsp olive oil
  • parsley

For sauce

  • 1/4 c yogurt ( I used Nancy’s whole milk yogurt)
  • 4 tbsp toum ( I used Laziz toum but you can make it using this recipe)
  • 1tbsp water

How to make it

  • slice beets and potatoes super thin, I used a vintage kitchen magician but any mandolin should work
  • soak potatoes in a bowl of cool water for at least half hour
  • drain and lay potatoes and beets on paper towels or kitchen towels to dry
  • put into a bowl and toss with corn starch and  drizzle with olive oil
  • lay onto a baking sheet (it’s ok if some overlap) and sprinkle with sea salt
  • bake at 350 for 20 minutes or until edges are crisp
  • in a bowl mix yogurt, toum and water
  • drizzle over potatoes and beets and sprinkle  with parsley

Raw lavender chocolate cream pie

Raw chocolate lavender cream pie

Spring has sprung and lavender is all I crave lately. I have been going to my neighborhood cafe frequently for lavender mocha and lavender Italian sodas galore and the other day I finally remembered to soak some cashews and almonds to make my favorite raw pie.

There is nothing quite like laying on  a blanket under newly green trees with a giant glass of lemon ice water and a slice of cold raw pie, oh spring how I love you.

This pie is quite simple to make and besides  having to soak the nuts overnight it is pretty quick as well. When I make it I usually make it first thing in the morning so I can have it for afternoon picnics or for dessert. Try it with raw banana ice cream mmmmmmmmm!

What you need

  • 1 cup raw almonds
  • 2 c raw cashews
  • 1/2  c raw hazelnuts
  • 1/2 c raw honey
  • 1 cup dates chopped
  • 1/4 c raw cacao powder
  • 3 tbsp coconut oil
  • 2 tbsp dried or fresh lavender
  • 2 tbsp water

How to make it 

  • The night before or at least 3 hours prior soak the almonds and cashews in separate bowls of water, drain when done
  • in a food processor or blender process almonds, hazelnuts  and dates until pasty, the nuts will still be a bit chunky when done
  • press almond “crust”  into a pie pan that has been greased with coconut oil
  • in a food processor or blender puree cashews, honey,lavender,  coconut oil, cacao powder, coconut oil and a couple tbsp water until smooth
  • put puree in pie dish and smooth over
  • tap pie on counter to release air bubbles
  • cover in plastic wrap and put in the freezer for a few hours or overnight.
  • enjoy!

Gluten free chocolate cakey brownies

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When I think of gluten-free the first thing that comes to mind is cardboard. I have tried several gluten-free brands  at the grocery store and after the first bite my daughter and I give each other a “what the  heck were we thinking”  look and spit it all out.

One time a friend made me gluten-free brownies and I thought that since they were home-made they would be delicious but when she handed me a dense chocolate mass that looked suspiciously like cardboard I had my doubts and my doubts were spot on. I politely chewed and chewed and chewed for eternity until I finally worked up the courage to swallow so when I got my hands on some quinoa flour I was determined to make something edible. If you add enough chocolate even cardboard is edible right?

I gathered up everything that makes baked goods fluffy- baking soda, baking powder a couple eggs…a couple more eggs. I was determined to make this gluten-free good delicious and I was also determined to make these brownies look the opposite of cardboard. Much to my surprise,and relief, these turned out really good! The brownies turned out to be more like a nice moist cake so perhaps I was a bit too generous with the eggs, either way it was not only edible  it was go back for seconds yummy.

I am quite proud of this recipe especially since it means I can now make tasty things for my friend who has Celiac disease! I hope you enjoy this yummy treat either as a brownie or cake but either was it’s perfect with ice cream!

What you need

  • 1/4 c cocoa
  • 1/4 c melted butter
  • 1/4 c yogurt
  • 1/4 c coffee (as in the kind of you drink, I made mine dark in the  french press )
  • 1 tbsp vanilla
  • 1 c sugar
  • 1.5 c quinoa flour, I used bob’s red mills
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs
  • 1/2 tsp salt

How to make it

  • In a mixer or with a hand blender whisk together the butter, cocoa, yogurt, vanilla, sugar, eggs and coffee
  • in a separate bowl mix flour, baking powder and soda and salt
  • fold wet ingredients to dry ingredients until combined
  • bake at 350 for 20 minutes or until fork comes out clean from the middle

Cheesy chard & egg breakfast souffle

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Sping is near..ish…right? It was so sunny and warm here for a bit and then last night I woke up to thunder and lightening and snow. Luckily it looks like it is all melting and in the distance I can see blue skies.  I really wanted to make something colorful and spring-like for breakfast today and after seeing this photo I knew I needed to make something with chard.

I was going to make an omelet  but when I saw the mounds of laundry I had to do I decide to make something that I could throw in the oven and let cook while I got started on Mt.allthelaundryever. This recipe is super easy and gooey and cheesy deliciousness. We ate ours with grapefruit drizzled in honey and tall glasses of  lemon water by the sunniest window in the house.

Try this with any dark leafy green and cheese for a yummy filling and healthy breakfast!

* makes breakfast for 2

What you need

  • 3 chard leaves
  • About a palm full of  basil leaves
  • 4 eggs separated
  • 1/4 c grated mozzarella cheese , or any cheese you like
  • pinch of salt
  • 1 tbsp olive oil

How to make it

  • in a food processor or blender add basil, chard and olive oil
  • process until it looks like pesto
  • add egg yolks and salt and pulse a few times until eggs are mixe din
  • add mixture to a bowl
  • in a separate bowl beat egg whites until fluffy
  • fold in egg whites and cheese
  • add to 2 small ramekins or a muffin tin
  • cook for 10-15 minutes until cheese begins to bubble out of ramekin
  • enjoy!

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Healthy peanut butter & jam cookie sandwiches (sugar/flour free)

peanut butter and jelly cookie sandwich

The other day I went to a “meet the producers” event to learn more about local farmers, ranchers and foodie companies around me. The e co center was packed full of people and I got to try tons of amazing cheeses, soups, desserts, breads, produce and jams.

One of the companies at the event was one I have had a foodie crush on for a while. Butcher’s bunches is a great company and  not just because of their delicious jams and cool flavor combos. Butcher’s uses only local and sustainably grown  produce  and absolutely no sugar or yucky sugar substitutes.

While I was at the ‘meet the producers’ event I got to meet the founder and she gave me 2 of their jams to try and best off all they are going to give one of you readers a jar as well (giveaway at end of post).  I have been wanting to make a peanut butter and jam cookie sandwich for a while but was waiting for the perfect jam, after  trying a spoonful of each I knew Butcher’s was a match.

These jams are naturally sweet and taste just like fresh picked fruit. I tried the raspberry and blackberry jams and both were like jars of fresh berries both tart and sweet and oh so addicting. This recipe is  a classic childhood favorite disguised as a guilty treat and if you use organic protein powder it becomes a healthy protein rich power food.  I hope you enjoy it!

What you need

How to make it

  • preheat oven to 275
  • blend together peanut butter and honey, make sure its  well blended
  • mix in egg
  • add protein powder or dry ingredient of choice
  • mix well
  • roll into balls and place on cookie sheet a couple inches apart
  • press balls down with the bottom of a jar or cup to flatten
  • bake in oven for around 8 minutes until edges are slightly darker brown
  • cookies will be soft but firm up as they cool
  • when cool spread jam on the bottom of one cookie and top with another
  • let sit for 5 minutes (if you can resist) to let jam soak into the cookie a bit.
  • gobble up!

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Raw honey & peanut butter protein treat

honey peanut butter protein treats

As a nursing mama it is super important to have a quick and easy protein snack on hand. I spend a lot of time nursing and a most of that time is in a rocking chair far away from the kitchen.  I made this recipe to keep on the table next to me for when I inevitably become ravenously hungry and no one is around to fetch me a snack and I am just to tired to try myself.

Of course the kiddo, the dog and the husband saw my tasty treat and snagged a few and  it quickly became a house favorite. Packed full of protein and yummy raw honey sweetness,  it really does taste like candy but I assure you it is powerful protein magic.  These are quick to make so if you are juggling kids and dishes and giant dogs  you can whip these up in no time, hand over a few to everyone and  get a few moments of peace.

They are great for hikes or post workout , snacking while nursing  or silencing the brood.  They will stay  fresh in the fridge for weeks (or freezer for a cold snack)  so go ahead and double or triple the recipe!

What you need

How to make it

  • mix all ingredients together except cocoa powder
  • roll into balls
  •  put into the freezer for half hour to firm
  • drop half of the balls ( or all if yo love chocolate!)  in a bowl of cocoa powder
  • try not to eat them all in 3 seconds, good luck