APPLE, CINNAMON, AND MAPLE GRANOLA~ RAW FOOD STYLE

This is not cereal that you can make and enjoy on the same day. The nuts need to be pre-soaked in order to release the enzyme blockers, and the cereal needs to be dehydrated for 24 hours. But once done, you will have your week's worth of cereal that is super healthy and yummy! The preparation itself does not take a long time, so don't be put off by the wait period. It's well worth it.

I think dehydrated granola cereal taste way better than the oven roasted varieties.  It's also  much healthier because there is no loss of nutrients given that the cereal's ingredients are all still raw. This cereal goes amazingly well with my homemade vanilla cashew milk. (Click: How to make homemade vanilla cashew milk for the recipe), and fresh fruits on top. Definitely a great way to start the day!

These are not super sweet. I like to add fruits on top of my cereal to add sweetness, but if you have a sweet tooth, you can add up to 1/4 cup more of the maple syrup (that should do the trick).  

APPLE, CINNAMON, AND MAPLE GRANOLA~ RAW FOOD STYLE


Ingredients:

• 2 cups of raw almonds
• 1 cup of raw sunflower seeds
• 1/2 cup of gluten free steel cut oatmeal
• 1/4 cup of chia seeds
• 2 cups of grated apples (skin on, no core)
• 1/4 cup of hemp seeds
• 1/4 to 1/2 cup of maple syrup, depending on how sweet you like (I used 1/4 cup)
• 1 teaspoon of pure vanilla essence
• 2 teaspoons of  cinnamon

Preparation:

1. Soak the almonds, sunflower seeds, oats, and chia seeds in 6 cups of water for 6 hours to overnight
2. Drain the soaked nuts by placing the mixture into a strainer, and let it drain for a good 5-10 minutes, moving the nuts and seeds around from time to time. Once the water stops leaking, it is ready. It will still look soggy, but that is because the chia seeds have become gelatinous.
3. Place the drained nuts and seeds mixture in a food processor, and process for a short time.  You just want to mostly break up the large pieces of nuts and mix everything together.  It should have a chunky consistency. 
4. Place the mixture in a bowl along with all the other ingredients, and mix well
5. Spread the mixture on a texflex sheet, or on a piece of parchment paper, on top of your dehydrator trays, spreading it sparingly, and leaving some space between pieces so that it looks crumbly.  The chia seeds will get everything to hold together. Do not make it too thick as it will take too long to dehydrate. You will need to use a few trays of your dehydrator.
6. Dehydrate at 115 F for 24 hours, turning and breaking the mixture apart after 12-15 hours.
7. The granola cereal should be fully dried after 24 hours.  If they aren't, dehydrate longer (this would be due to spreading the mixture too thick)
8. Store in large mason jars, do not refrigerate.

Enjoy with fruits and your favorite dairy free 
milk, as a topping, or as a snack on its own!

This will make 8 cups

VELVETY CREAM OF CAULIFLOWER SOUP

I am not always a big fan of cauliflower. Depending on how it's cooked, I will either love or hate the dish.  Since it's extremely healthy, I do make an effort to eat it periodically.  I like it roasted, raw, and in soups. Not so much steamed.  When cooking cauliflower, I try to get creative in ways that will bring out the flavors that I do enjoy.

Cauliflower is full of antioxidants, vitamins, minerals, and nutrients. It's good for the brain, it helps detoxify, it's an anti-inflammatory, great for the heart, and helps fight cancer. To me, these health benefits certainly justify  adding it to my regular diet.

In this soup, I decided to blend it with potatoes to give it a really creamy, luscious texture once blended. I also added some nutritional yeast, which is a great source of B-12 for vegans, and also brings a cheesy flavor to the dish. It turned out really good. Yay for cauliflower! 


VELVETY CREAM OF CAULIFLOWER SOUP



Ingredients:

• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 garlic clove
• 2 celery stalks, chopped
• 2 medium golden potatoes, cubed ~ 2 cups (I kept the skin for extra nutrients)
• 1 head of cauliflower, cut into florets
• 6 cups of vegetable broth
• 1/4 cup of nutritional yeast
• 2 teaspoons of herbes de provence
• Sea salt and pepper to taste

Preparation:

1. In a large saucepan, heat up the olive oil under medium heat.
2. Add the onion and garlic and cook for 3-4 minutes until translucent
3. Add all the other ingredients, and bring to boil under medium-high heat
4. Once boiling, reduce the heat, cover and simmer for 20-25 minutes until the potatoes are tender
5. In batches, puree the soup in a blender until smooth. 
6. Serve warm

Bon appetit!

This will make 6 servings

CARIBBEAN RED RICE SALAD WITH CHILI- APRICOT DRESSING

I stumbled upon some red rice while shopping at whole foods, and since I love trying new food items, I had to give this a try. To me, that's the fun part about cooking... trying something new.  Wouldn't that be nice if we could discover something new every week?

So here's what the deal is with red rice... Just like brown rice, it has a nutty flavor and a denser texture. The rice is actually red in color because it contains pigments called anthocyanins.  It's also very high in nutrients due to the fact that the germ of the rice is left intact.  But don't sweat it... If you cannot get your hands on red rice, you can easily use black or brown rice, as It will not change the recipe's taste much. 

This recipe is bursting with slightly spicy and sweet flavors, one of my favorite combos. You will most likely go for second servings!


CARIBBEAN RED RICE SALAD WITH CHILI- APRICOT DRESSING



Ingredients:


For the salad:

• 1 1/2 cups dried red rice
• 1 small red onion, chopped
• 1 yellow pepper, seeded and chopped
• 1 poblano chili pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped small
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 cup black beans, cooked (between 1/3 cup to 1/2 cup dried. Click here to learn how to cook beans)
• 1 mango, pitted, skin removed, and chopped into cubes
• 1 avocado, pitted, skin removed, and chopped into cubes
• 1/2 cup of sliced almonds
• 1/4 cup of unsweetened coconut flakes
• Sea salt and pepper to taste

Colorful ingredients! All we need  now, is to add he rice and the dressing :)

For the dressing:

• 1/3 cup of olive oil
• 1 cup of water
• 2 tablespoons of raw  apple cider vinegar
• 4 unsweetened, dried apricots, chopped (if they are hard, soften by soaking in warm water for 30 minutes)
• 1/2 tablespoon of sun-dried tomatoes, chopped (if they are hard, soften by soaking in  warm water for 30 minutes)
• 1 date, pitted and chopped (if the date is hard, soften by soaking in warm water for 30 minutes)
• 1/4 teaspoon of cumin
• 1/4 teaspoon of paprika
• 1/4 teaspoon of onion powder
• 1/8 teaspoon of chili powder
• 1/8 teaspoon of chipotle chili powder
• Sea salt and pepper to taste

Preparation:

1. Place all the ingredients for the dressing in a high speed blender and mix until very smooth
2. Cook the rice with water according to the manufacturer's instructions.  Once cooked, let it cool.
3. In a large salad bowl, put all of the salad ingredients together, including the rice.
4. Add the dressing and mix well.
5. Serve at room temperature or chilled

Bon appetit!

This will make 6 servings

STRAWBERRY, LIME, AND CILANTRO FROZEN MARGARITA

Happy Cinco de Mayo everyone!

This holiday is so festive, it wouldn't be complete without a margarita. 
I just had to whip one up this morning. Unfortunately being pregnant, I was a good girl and only had one sip. My boyfriend was the lucky one that got to drink it!  Well, I made myself a mocktail version of it right after... basically the same recipe, minus the alcohol, and that was just as good!  :)

What are you guys doing for the occasion? I know I will be nibbling on Mexican fares all day! If you feel like cooking rather than trying to beat the crowds in your local Mexican restaurants, here are some suggestions of zesty Mexican influenced recipes to try on this fun occasion. Click here for the suggestions: 10 recipe ideas for Cinco de Mayo

Now, let's get your blender ready, and celebrate!

STRAWBERRY, LIME, AND CILANTRO FROZEN MARGARITA

Ingredients:

• 1 cup frozen strawberries
• 1/4 cup fresh squeezed lime juice
• 1/2 tablespoon of fresh cilantro, chopped
• 1 tablespoon agave nectar
• 2-4 tablespoons of tequila (depending on how strong you like it)
• 1/2 teaspoon of Grand Marnier
• 1 cup of ice

Preparation:

1. In a high speed blender, place all the ingredients except the ice.
2. Blend into a thick, icey puree
3. Add the ice and blend until the ice is broken up, and the cocktail looks slushy
4. Serve in a margarita glass

Enjoy!

This will make 1 margarita

DULCE DE LECHE FILLED CHOCOLATE THUMBPRINT COOKIES ~RAW FOOD STYLE

Cinco de Mayo is just around the corner and I wanted to make a dessert that was healthy and original and with a Mexican influence. Since both chocolate and dulce de leche are big over there, those two flavors ended up in a raw food style cookie that you can indulge in without feeling guilty. Sounds to good to be true? Well, there are no processed flours, oils, or refined sugars in them, Only nutrient rich ingredients! How great is that?!

I have not one ounce of Mexican in me, but a few Mexican cities are among some of my favorite travel destinations, Cinco de Mayo is also one of my favorite celebrations. Perhaps it's all the fantastic foods that they have to offer, the colorful decors, the margaritas, or just the happy, festive ways of celebrating that lure me into loving that culture.  I can't decide... I am just excited that Cinco de Mayo is tomorrow!



DULCE DE LECHE FILLED CHOCOLATE THUMBPRINT COOKIES

Ingredients:

For the chocolate cookies:

1 1/2 cups of  raw walnuts
8 dates, pitted (if they are hard, soften in warm water for 30 minutes before using)
1/4 cup of raw cacao
2 tablespoons of water
2 teaspoon of vanilla essence
1/2 cup gluten free old fashion oats
1/4 cup hemp seeds

For the dulce de leche:

3 tablespoons of tahini
3 tablespoons of coconut nectar
1 teaspoon of vanilla essence

Preparation:

For the cookies:

In a food processor, grind the walnuts into a chunky flour consistency.
Place the walnut flour into a separate bowl.
Using the food processor again, place the dates, the water, the cacao, and the vanilla essence, and process until smooth.
Once the chocolate mixture is smooth, add the walnut flour back, along with the old fashioned oats and the hemp seeds, and process until all the ingredients are well blended.
Using a measuring tablespoon, scoop up the mixture, and make little balls with them.
Place the balls over a large piece of parchment paper, and press on them to flatten them up to about 1/4 to 1/2 inch in thickness,
Press the middle with your thumb to make a small indentation in the center of the cookies. reserve.

For the dulce de leche: 

Place the tahini, the coconut nectar, and the vanilla essence in a small bowl and mix until the texture becomes very smooth and velvety.

To assemble:

Place small amounts of caramel into the indented cookies.
Keep refrigerated.

This will make about 20 cookies

10 RECIPE IDEAS FOR CINCO DE MAYO

Whether you are having a big party or just want to get in the spirit on your own, Cinco de Mayo is definitely a fun celebration.

Cinco de Mayo actually means 5th of May. This date is important in Mexican history as it commemorates the Mexican's army's victory over French forces at the battle of Puebla on May 5th, 1862. In America, the celebration emphasizes Mexican cuisine, festivals, culture, and music. It is a great occasion to drink some margaritas, and munch on delicious Mexican fares.

I am personally obsessed with Mexican food. I will never get tired of a good guacamole or some burrito bowls. Living in Las Vegas, I am surrounded by authentic Mexican restaurants, and it's part of my weekly routine to stop at one. There's a little kick to that kind of grub that I cannot get enough of. As you probably know by now, I also love cooking with a Mexican influence.

So here are 10 suggestions of recipes to make for the occasion:


1) SOUTHWESTERN TOFU SCRAMBLE BREAKFAST WRAP WITH PICO DE GALLO 

This makes a great breakfast idea for the occasion!

For the recipe, click here:
SOUTHWESTERN TOFU SCRAMBLED BREAKFAST WRAP WITH PICO DE GALLO



2) AVOCADO STUFFED WITH BLACK BEAN AND MANGO SALSA

One of my favorite appetizers. It's so refreshing! 

For the recipe, click here:
AVOCADO STUFFED WITH BLACK BEAN AND MANGO SALSA



3) ENDIVES WITH PINEAPPLE GUACAMOLE 

No chips needed for this one, so enjoy your guacamole the healthy way!

For the recipe, click here:
ENDIVES WITH PINEAPPLE GUACAMOLE



4) BLACK BEAN CHOWDER

This chowder bursts with flavors!

For the recipe, click here:
BLACK BEAN CHOWDER



5) CHIPOTLE LIME MEXICAN BLACK EYED PEAS SALAD

Guaranteed to be a hit!

For the recipe, click here:
CHIPOTLE LIME MEXICAN BLACK EYED PEAS SALAD



6) LENTIL TACOS:

Lentils steal the spotlight in lieu of meat in this old classic.

For the recipe, click here:
LENTIL TACOS



7) MEXICAN TACOS~ RAW FOOD STYLE

A healthy and flavorful way to enjoy your tacos

For the recipe. click here:
MEXICAN TACOS~ RAW FOOD STYLE



8) SOUTHWESTERN BLACK RICE AND RED BEAN VEGGIE BURGERS

Put some guacamole on them and you got yourself a veggie burger with a yummy Mexican flair!

For the recipe, click here:
SOUTHWESTERN BLACK RICE AND RED BEAN VEGGIE BURGERS



9) CHIPOTLE KALE CHIPS 

This snack is guaranteed to be a hit. These will be gone in no time.

For the recipe, click here:
CHIPOTLE KALE CHIPS



10) MEXICAN SPICED STRAWBERRY FRUIT ROLL UPS

For those Mexican candy lovers... A healthy twist on an all time favorite.

For the recipe, click here:
MEXICAN SPICED STRAWBERRY FRUIT ROLL UPS


So there... Enjoy a margarita, have fun cooking, and celebrate this fun holiday. 
I know I will :)

SOUTHWESTERN TOFU SCRAMBLED BREAKFAST WRAP WITH PICO DE GALLO

I made this last weekend and my boyfriend really enjoyed it, and actually though it was egg based. My mission was successful because I proudly was able to tell him that it was tofu based.  I tricked a meat eater into eating tofu, loving it, and approving of it.

I don't eat tofu very often, but once in a while I will crave it. Tofu has a funny watery texture that requires it to be pressed before use. I usually just put my tofu on a plate, and place one or two more plates over it for 15 minutes in order to squeeze the water out. All I need to do next is drain it, and it is ready to use.

Pressing the tofu 

I also prefer to only purchase organic tofu. Tofu is made of soy, and unfortunately soy is prominent on a list of foods that contain GMO's.  I personally try to avoid GMO's as I do not feel that they are safe to eat. But I respect others opinions who don't concur,

This dish served just as scramble would be good too, but with cinco de mayo coming up, I think a tortilla wrap"breakfast burrito style" is in order. Ole!

Scrambled tofu

SOUTHWESTERN TOFU SCRAMBLED BREAKFAST WRAP WITH PICO DE GALLO 

Ingredients:

For the pico de gallo:

2 tomatoes, chopped
2 limes, juiced
1 jalapeno, seeded and chopped very small
1 tablespoon of onion, chopped small
1 tablespoon of cilantro, chopped
Sea salt and pepper to taste

For the tofu scramble:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 pasilla pepper, seeded and diced
1 red pepper, seeded and diced
1 large portobello mushroom, chopped
14 oz of extra firm tofu, pressed to remove excess water, then drained
2 tablespoons of nutritional yeast
1 teaspoon of turmeric powder
1/2 teaspoon of Cajun seasonings
1/2 teaspoon of paprika
1 cup of chopped spinach
Sea salt and pepper to taste


For the wraps: 

4 gluten free tortilla wraps
1 avocado, sliced

Preparation:

In a small bowl, put all the ingredients from the pico de gallo together, mix well, and reserve.
In a large pan, heat up the olive oil under medium-high heat.
Add the onions and garlic, and saute for 3-4 minutes until translucent.
Add the pasilla and red peppers, and saute another 2-3 minutes.
Add the portobello mushrooms, and saute about 5 minutes until softened.
Crumble the tofu over the veggies, add the nutritional yeast, the turmeric, the Cajun seasonings and the paprika.
Mix and cook for a few minutes until the tofu is heated through.
Add the spinach, mix well, and cook another 2-3 minutes until it is wilted.
Season with sea salt and pepper.

To assemble, place the tortilla wraps on 4 separate plates. Spread the tofu scramble mixture on each one, add pico de gallo to your liking on top, as well as some avocado slices.
Wrap them up and enjoy!

This will make 4 servings.