Friday, August 28, 2009

Rawsta (aka Raw Pasta)!

Last week at the farmers market Kate and I served Raw Pasta or Rawsta with Ramesan (non-dairy parmesan), with a side salad made with beautiful local green from Ten Lakes Farm!
We also had raw non-dairy cashew cheeze cake as well as coconut-carob haystacks, which is just a different spin on the ever-so-famous macaroons!

To make Rawsta:
Spiralize or julienne 3 or 4 medium zucchini.
If you would like you could make it the consistency of cooked pasta by adding a touch of olive oil and salt.
1/2 cup strawberries
2 cups tomatoes, chopped
1 tsp. ginger
2 Tbsp. garlic
1 tsp. jalapeno pepper
1/3 cup basil
1/3 cup red bell pepper
1/4 cup oregano, fresh chopped
1/4 cup nama shoyu
1 cup olive oil
1/2 cup tomatoes, chopped
2 green olives
1/4 cup red wine
1/4 cup shallots
2-4 dates, soaked
Place in food processor, blend until you reach desired consistency.

Rawmesan: Nutritional yeast, ground up sunflower seeds, and herbs and salt to taste.

Enjoy this day!

Please check out my personal site at:

Monday, August 17, 2009

Chocolate Macaroons

I am constantly amazed about how much people love these decadent treats! They are simply gluten free bliss!

Ingredients for Chocolate Macaroons:

3 cups dried, unsweetened coconut flakes
1 1/2 cups cocoa powder
1 cup maple syrup
1/3 cup coconut butter
1 tablespoon vanilla
1/2 teaspoon sea salt

To make Chocolate Macaroons:

In a large bowl, combine all the ingredients and stir well to combine.
Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. If using your hands, it helps to refrigerate the mix a bit prior to forming the macaroons, or have a bowl of water to wet your hands so macaroon mix does not stick. Dehydrate at 115 degrees for 12 to 24 hours, or until crisp on the outside and moist on the inside. you may also choose to put them in the freezer for a frozen treat or simply dehydrate in oven by turning it off and on till desired consistency is reached.
*You may also substitute carob for the cocoa powder.

Benefits of Raw Cacao:
Magnesium: This is one of the most essential minerals, yet studies say that more than 80% of the United States' population is deficient in magnesium. In nature, the most concentrated source of magnesium is raw cacao! Other good sources of the mineral include certain nuts and any chlorophyll molecule. Magnesium supports the heart, increases brain power, relaxes muscles, increases flexibility, causes healthy bowl movements, and helps build string bones. As one of the body's primary alkaline minerals, magnesium assists the normal functioning of several chemical enzymatic processes -- facilitating more then three hundred different detoxification and elimination functions.
Chromium: This mineral helps balance blood sugar levels, and cacao has ten times the amount of chromium as whole wheat, a chromium-rich food, making it the highest food source of this mineral.
Antioxidant Power: Raw cacao beans are super-rich in antioxidant flavonols. They contain 10,000 mg (10 grams) of flavonol antioxidants (that's a 10% concentration level!). This makes cacao possibly the best source of antioxidants, with twenty to thirty times more than red wine or green tea.
Vitamins B1, B2, B5, B6, C, and E are all present in significant quantities.
Other nutrients: Fiber, iron, niacin, phosphorus, as well as hundreds of other chemicals and phytonutrients (special plant nutrients) are found in cacao.

In pure chocolate bliss,

Please check out my personal site at:

Thursday, August 6, 2009

Farmer's Market Bliss!

Kate and I participated in our very first farmer's market on Tuesday evening in Whitefish! It was amazing! Thank you to all of you who came out and supported us!
The energy was wonderful!
Kate's boyfriend, Eric helped us set up, Thanks brother! I thought I was going to have some time to sit down, and talk to people, but what really happened was that we had swarms of people around our booth, it was very exciting!

We served raw tacos. The shells were made with corn, flax, red bell pepper, herbs and spices. The insides consisted of "refried beans", fresh greens from Ten Lakes Farm, salsa verde, cashew sour cream and topped with some fresh, organic tomatoes!

Some people even just bought the "refried beans" to take home and top their own salads.

To make 2 cups of "refried beans" is easy!

Soak 8 sun dried tomatoes in 1/4 cup olive oil for 2-4 hours
2 cups sunflower seeds
1/2 jalapeno
2 green onions, chopped
1/4 cup packed cilantro with stems, chopped
1 teaspoon chili powder
1/2 teaspoon salt
3/4 teaspoon cumin powder
1 tablespoon lemon juice
1 clove garlic

In the bowl of a food processor fitted with the "S" blade, puree the sunflower seeds, tomatoes, and garlic to a smooth pate.
Now place the rest of the ingredients in the bowl of the food processor, and continue to puree until smooth.
It may be necessary to add a little water to attain the consistency you desire, remember you are looking for a meat like or refried bean like consistency.
If you like it spicy add chipotle.
Done! It's sooo good!

Sunflower seeds are high in protein and rich in essential omega-6 fatty acid, calcium, and iron.

We also served the ever-so-famous chocolate macaroons! Delish!

Thank you again to all who supported us for the first market! Be looking for us next week where we will be serving spring rolls with dipping sauce, cheese cake, fresh salad, and maybe some soup!

Lots of love!

Sunday, August 2, 2009

Living Cereal with Almond Mylk

Most mornings I wake up, have a glass of water with sole and iodine and then a nice tall glass of fresh juice to get me going.  Then, a couple of days ago, my juicer broke so I have been making good morning shakes.  But today, I was hungrier than normal and was in the mood for a little something different.

First I cut up half an apple, cranberries, and some sprouted buckwheats that I dehydrated with cinnamon spice (I like to always have some on hand because they are a lot like rice krispies), next I added some raw trail mix with cacao nibs, raw cashews, golden raisins, goji berries, and mulberries, I added homemade almond mylk and coconut flakes. The combination was great!

Almond mylk is naturally sweet, versatile and alkaline.

Soak 1 cup of raw almonds overnight (I add half of a vanilla bean to the soak water). The next morning, rinse and drain your almonds and place in a blender with four cups of filtered water.  Blend until ingredients are smooth.  Pour into a strainer to separate the remaining pulp.  You may use the pulp again for a lighter mylk. Place almond mylk back in blender and add a pinch of sea salt, agave, and the soaked vanilla bean for flavor.  Blend and serve.

The Real Deal About Cow's Milk, is that it isn't good for you!
1. Modern commercial farming involves the heavy use of growth hormones and antibiotics, in order to produce more, supposedly healthier milk.  The problem is that these hormones and antibiotics get into the milk the cows produce, and when we ingest them, they have far-reaching effects on our health, including the possible endocrine and reproductive problems and the development of "super" strains of bacteria that are resistant to the constant low doses of antibiotics they are subject to.
2. More than 60 percent of the human population is either lactose-intolerant (meaning their bodies do no produce the enzyme to digest the main sugar in milk, lactose) or they are allergic to milk. If more than half of us can't drink milk, it can't be as necessary to good health as many think it is.
3. Dairy products cause excess mucus production in the body.  Excess mucus production can ultimately affect your digestive and immune systems.
4. Dairy milk really isn't as nutritionally packed as we are led to believe.  We are all told that we need milk in order to get sufficient amounts of calcium, vitamin A, and vitamin D. But truth be told, this is a marketing scheme, and milk is not a very rich source of these vitamins naturally; it's generally fortified with them.  And most green vegetables have more calcium than milk!  Eat your veggies and you'll be just fine. (Cow milk info from Renee Loux, Living Cuisine).

In Love, Life and Laughter!


Please check out my personal site at: