This past Friday, Taylor and I went “raw for a day” using a menu Taylor found online through www.gorawforaday.com. By far, our favorite meal of the day was this delicious “nut burger”. It was amazingly savory and surprisingly filling. You can take this recipe and dehydrate it slightly for a more crispy “nut burger” too.
Raw Nut Burger
- 1 cup almonds
- 1 cup pecans (I used walnuts)
- 2–3 large carrots (I used 1/4 of a red bell pepper)
- ½ large onion or more to taste (I used purple)
- 1 large handful of fresh parsley (I used Italian parsley)
- ¼ cup lemon juice
- 1 teaspoon Himalayan sea salt
- Put all ingredients into a food processor or Vitamix and process until smooth.
- Taste test: if you think it needs more spice, add some fresh or dried herbs or seasonings. I added a teaspoon of turmeric. Curry powder can work well too.
- Shape into burger shapes, either by hand, or using a mold.
- Serves 4.
You may notice that some asparagus spears are thick and some are thin. I find that the thick ones are best for roasting or steaming, and thin spears are ideal for the grill or if you are planning to sautee. I wasn’t able to find very thick ones this week, so I used the thickest ones available for this quick and easy roasting recipe.
Asparagus is a tremendously healthy food to add to your diet, as this member of the lily family has so many health benefits. I’ve listed a few for you below:
- can detoxify our system
- has anti-aging functions
- is considered an aphrodisiac
- can protect against cancer
- reduces pain and inflammation
- can prevent osteoporosis and osteoarthritis
- reduces the risk of heart disease
- can help prevent birth defects
- 1 bunch asparagus, woody bottoms trimmed
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 1/4 teaspoon garlic
- 1/4 teaspoon ground ginger
- 1/2 cup lightly toasted slivered almonds
- Preheat the oven to 425 degrees.
- Place the trimmed asparagus spears in a baking pan.
- In a small bowl, combine the oil, tamari, garlic and ginger.
- Drizzle over the asparagus spears and toss gently.
- Roast uncovered in the oven for 5-10 minutes or until desired tenderness.
- Sprinkle toasted almonds over the roasted asparagus and serve.
Zucchini Spice Bread
It has been cold, dark, and rainy for a couple of days here in Texas. We desperately need the rain, and I have desperately needed the excuse to hunker down inside my house and plug away at my ever increasing to-do list. For a little bit of comfort food, I made this zucchini bread for my family last night. I think it was a pretty big hit because only a small end of it was left for me to nibble on today!
Zucchini Spice Bread
- 2 cups brown rice flour mix from Authentic Foods
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup shredded zucchini
- 1/2 cup shredded coconut
- 1/2 cup almond or coconut milk
- 1/2 cup agave nectar
- 1/2 cup grapeseed oil
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Mix flour, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, and salt in a medium mixing bowl.
- Combine zucchini, coconut, milk, agave, oil, eggs and vanilla in a large mixing bowl. Mix until well blended, about 2 minutes.
- Slowly add the dry ingredients to the wet ingredients and mix until just blended.
- Pour contents into a greased 5×9 inch loaf pan.
- Bake for 1 hour or until a knife inserted in the center comes out clean.
- Cool for 5-10 minutes before serving.
Being the avocado lover that I am, this recipe is my new favorite. It is one of the many we tried in Alissa Cohen’s raw food class last weekend.
Easy Cucumber Soup
- 1 avocado
- 1 cucumber
- 4 tablespoons dill weed
- 2 teaspoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 cup purified water
Blend in the Vitamix or other blender until smooth and creamy.Read More
This weekend, my two new business partners and I attended Alissa Cohen’s raw food certification class given by Nancy Addison down in Dallas. We are now raw food certified!!
I have made the decision to eat at least 50% raw during the winter months and increase that percentage in the summer. I decided to do this because I am convinced of the health benefits of eating raw live food. What are the benefits? Well, raw foodies say that eating raw foods that haven’t been heated over 117 degrees provides our bodies with the nutrients and most importantly the heat sensitive enzymes in the food. These enzymes are necessary for your body to digest, absorb, and use the food optimally.
My first experience with raw food was recently after reading David Wolfe’s book the Sunfood Diet and trying out some of his superfoods in my smoothies. One day, I tried just throwing a variety in my Vitamix – romaine lettuce, blueberries, goji berries, raw cacao, chia seeds, an orange, 1/2 a banana, and a drizzle of honey. Surprisingly, it was wonderful!! What was even more surprising was the boost of energy I felt afterwards.
My next experience was in Santa Fe over Christmas. My mom and I tried a raw food restaurant called Body. I had a raw pizza. The crust was walnuts and zucchini – who would have thought?! And, who would have thought that it would be so delicious!
Back in Big D, we have one raw food restaurant, Bliss, that my two business partners and I decided to try last week. We tasted a bit of everything – coconut curry soup, pizzas, enchiladas, and of course cheesecake made with cashews and topped with cacao. All was wonderful.
Which leads me to this weekend at Nancy’s. The three of us arrived full of excitement, and she did not disappoint. We left so full of living raw foods and convinced we were going to incorporate them into our daily diet.
This is the first of the recipes Nancy taught us that I made for my family. What was my 12 and 10 year olds’ reactions, you wonder? I served this mock salmon pate (I didn’t tell them the name) on celery sticks. I think they thought it was some kind of hummus. My daughter loved it; my son tolerated it. That was success in my book!! And of course, I devoured it. I encourage you to try this recipe and the few that will follow from my raw food class, and let me know what you think!
Mock Salmon Pate
- 2 cups walnuts
- 2 large scallions
- 1 red bell pepper
- 1 teaspoon sea salt
- 2 stalks celery
- Combine all ingredients in a food processor and blend until smooth.
- Serve with cut up veggies like celery and cucumbers. Or serve on top of a salad or rolled up in a green leaf. And, of course there’s always the option of spreading it on your favorite cracker (gluten free of course).