Monday, March 9, 2015

Orange Julius

Serves 2

4 cups freshly squeezed orange juice
1/4 cup raw almonds
2 tbsp agave nectar

Combine 1 cup of orange juice in a blender with the almonds and agave nectar.  Pulse the blender on low until the almonds are creamy, then gradually turn up the blender to its highest speed until the mixture is smooth.  Once the almonds have been completely blended, slowly add the rest of the orange juice and continue blending for another 15 seconds on high.

Monday, July 11, 2011

Moo Shu Vegetables with Scallion Pancakes

Serves 4

4 cups zucchini or young coconut meat, roughly chopped
6 scallions, roughly chopped
1 tbsp powdered psyllium husk
1 tbsp olive oil
dash of sea salt


2 cups shredded broccoli slaw, napa cabbage, or bok choy
1 cup shredded mushrooms
2 tbsp almonds, soaked overnight and finely chopped
2 tbsp powdered chinese 5-spice


1 cup raw soy sauce (nama shoyu, wheat-free tamari, or coconut aminos)
1 cup raw sesame oil
2 tbsp fresh ginger
1 tbsp fresh garlic

Combine all pancake ingredients except psyllium husk in a food processor and blend until creamy, scraping the sides as necessary. Add the psyllium husk powder, pulse for 10 seconds, and quickly spread the mixture evenly and thickly onto a dehydrator sheet. Dehydrate at 110˚F for 4-6 hours or until firm, flipping them after the top is dry.

Process all marinade ingredients in a blender until smooth. In a small bowl, thoroughly mix the marinade with the filling and dehydrate in the bowl at 110˚F for 2-3 hours or until soft.

Cut pancakes into squares, generously fill with vegetables, and roll while tucking the left and right ends. Serve immediately.

Monday, April 25, 2011

Chive Cream-stuffed Endives

Serves 4

4 medium endives, roots removed and peeled apart into spears

2 cups brazil nuts, soaked overnight and rinsed
¼ cup lime juice
¼ cup chopped fresh chives
¼ cup olive oil
3 tbsp chopped dried chives
sea salt, to taste

Combine all ingredients except dried chives and salt in a food processor and blend until smooth, pushing down the sides with a spatula and adding small amounts of water as needed. Place in bowl and fold in dried chives and salt to taste.

To assemble, place a small amount of the filling inside the endive spear and garnish with red pepper, mushrooms, and/or sunflower sprouts.


Serves 4

2 cups quinoa, soaked overnight and sprouted for 1-2 days (rinsing twice per day)
2 large cucumbers, peeled and chopped
6 large tomatoes, chopped
2 cups fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup green onion, minced
¼ cup olive oil
¼ cup lime and/or lemon juice
sea salt, to taste
black pepper, to taste

Combine all ingredients in large bowl and serve immediately.

Lava Soup

Serves 1

2 cups fresh carrot juice
1 avocado, peeled and pitted
garlic, ginger, jalapeno, and sea salt to taste

Lightly blend all ingredients until slightly chunky. Garnish with red onions, red pepper, shredded coconut, sliced mushrooms, and/or olive oil.

Coconut Dolmas

Serves 8

24 fresh grape leaves, soaked in salt water overnight and rinsed
note: substitute thoroughly rinsed jarred organic leaves if fresh leaves are not available

4 cups finely shredded dried coconut, soaked overnight and gently pressed to remove excess water
½ cup green and/or black olives, pitted and chopped
½ cup sundried tomatoes
½ cup fresh spring onions, chopped
½ cup pine nuts
½ cup dried black currants or raisins, soaked overnight
½ cup fresh lemon juice
½ cup olive oil
Finely minced fresh jalapeno pepper or chili flakes, to taste
Black pepper, to taste
Sea salt, to taste

Combine the filling ingredients in a large bowl, stir thoroughly, and marinate for at least 1 hour.

To assemble, cover the bottom of a shallow casserole dish with a mixture of olive oil, lemon juice and black pepper. Spoon a small amount of filling into the closest side of a grape leaf and roll, tucking the sides in after the first roll. Lay the open side down in the casserole dish, stacking as necessary. After all the leaves have been filled, place in the refrigerator for at least 20 minutes to seal them closed.

Monday, March 7, 2011

Apple Blintzes

Serves 6-10

Crepe wrap
4 medium fuji apples, cored
3 tbsp psyllium husk powder
2 tsp cinnamon powder

Process all ingredients food processor except the psyllium husk powder until it becomes a thin applesauce, scraping down the sides of the food processor with a spatula as needed. Add the psyllium husk powder, puree for 10 more seconds, and then quickly spread the mixture into a large dehydrator sheet. Dehydrate at 110 for 4-6 hours, flipping the sheet over after 2-3 hours. The sheet should be moist but also hold together when lifted by the corners. Slice the apple sheets into 3"-6" square pieces, depending on the desired blintz size. To store, place in airtight tupperware container in cabinet - refrigeration will make the wrapper chewy and tough.

Cream filling
1 cup raw macadamia nuts
½ cup medjool dates, pitted
2 tsp vanilla extract, powder, or fresh bean
dash sea salt
up to ½ cup water

Puree all ingredients in a food processor except water until a dough is formed, scraping down the sides of the food processor with a spatula as needed. Slowly add water as needed until the mixture reaches the consistency of a smooth pudding, thick enough able to hang upside down from a spoon.

To assemble, place a dollop of cream filling in the center of the apple square. Roll the wrapper diagonally and secure the corner using a tiny drop of filling. Serve immediately.