Wednesday, May 23, 2012

Raw Pear Salad with Raw Feta Cheese

This was one of the first all raw recipes I tried and it really motivated me to keep going. It's got that salty sweet tangy twist to it which I love. I love a good tang! It's way quick to throw together if you have the cheese already made and is a great salad to take to parties.

Raw Vegan Feta Cheese

lemon juice

Blend all ingredients together in a blender till creamy, adding just enough water to blend. Place everything in a cheese cloth or milk bag and then in a strainer with a bowl under and let sit in the fridge over night. The next day the mixture should be firm and able to hold a shape. Form into a ball and in a container let it sit another day or till it has a bit of a tang to it. This makes a great cheese ball to eat with crackers at a party, Just roll in herbs to cover and it looks beautiful!

Pear Salad

easy cashew cheese
Olive oil
Brussels sprouts


slice Brussels spouts really thin. Cube pear and mix with the Brussels sprouts. Sprinkle with olive oil and crumble the cashew cheese and extra cashews. Mix well and serve cold. As you can see in the picture. People just can't wait to eat this salad!

Friday, May 18, 2012

Raw Sandwich Bread

When I started going raw the HARDEST thing to give up was bread! I always had to start out with my toast in the morning. I could go the rest of the day without it but I had to have my toast! Behold my answer. I found this totally EASY recipe that you can make ahead of time. It's so great and you can use it for all sorts of thing - crackers, bread, croutons..all sorts of thing!


Raw Sandwich Bread

1/4 c ground flax
2-4 c carrot pulp
1 zucchini

Mix everything together in a blender till creamy adding just enough water to blend. Pour on a plastic lined dehydrator rack and dry till you can turn it over - about 2 hours. Flip and continue to dry till pliable. 

Raw Crusted Portabello Mushrooms

Most of my family has gotten use to the fact that we're vegetarian. While the teasing continues on I've gotten use to that to. They are starting to understand the fact that we're vegan...though I have to explain to them what a vegan is on a regular basis. Now that we've gone raw we've pretty much given up hope and just lumped it in with "you eat weird" category and when we eat together we just bring our own food and pick at what we can. First off we started apologising for how we eat and trying really hard not to inconvenience anyone and when people came over we would make them meat or whatever they would like. After talking with several others we've really realized that we aren't the weird ones. Our culture is so backwards! I better stop now before I get going on a tangent! This is a great recipe to make ahead, take with you, and eat at a BBQ or something.

Raw Crusted Portabello Mushrooms

portabello mushrooms stemmed and cleaned
Raw vegan ranch dressing

Dip the mushrooms in the ranch dressing then in the panko. Place in a dehydrator for 2-5 hours or till you can poke with a knife and it is soft all the way through. I even enjoyed this more then when I did it in the oven! 

Raw Vegan Kefir

Many of you have read of my great Kefir adventures. When it comes to fermenting and keeping things alive, well, lets just say that it's not my forte. My dad once gave me a plant that he said could not be I really need to go on?Matthew and I tried starting a urban garden on our back patio. It lasted 1 week. I once read on pintrest that you can keep green onions and celery growing indefinitely and continuously harvest from them. I followed the directions precisely and all I had was a pot of Stinky molding sludge. I mourn not inheriting my fathers green thumb. I once mailed him a weed from texas that I had let sit on my counter for a week in a zip lock bag. I thought for sure it was dead when I sent it but when I came to visit he had pots and pots of this beautiful purple vine. He can grown anything...and from experience...I can just about kill anything.
That said, that is why I LOVE this recipe. It's raw, it's vegan, and I havent' killed a batch yet. This is so easy! 3 ingredients and you're done. And Kefir is supper healthy for you. Its said to have come from " the shepherds of the Caucasus mountains and was a gift from Mohammad." It's really that good! Matthew lived in Sweden and got hooked. He often would reminisce about his lovely Kefir in a pathetic longing voice and now he enjoys it once again. I hope you do too.


Raw Vegan Kefir

1 c cashews
1 c water
1/4 c synergy drink (you can get this at any health food store - or you can use any brand of Kumbacha you like)

Blend the water and cashew in a blender till creamy. Once smooth add the Kumbacha and blend again. Place in a glass bottle and let sit in the fridge at least over night but more like 2 days. It should have a slight tang to it. Pour over cereal or fruit. Yum!


Several months ago Matthew and I traveled to my sisters house in Salt Lake to stay for a while. We needed a break from St. George and a change of scenery. It's always wonderful to spend time with Jill and her family. She has been changing her family's diet and has done some amazing things. She introduced me to kale chips and I shared with her this Enchilada recipe. It was one of those clean out the fridge recipes...I seem to have a lot of those, what can I say, they get the juices more then one way :) Anyway, her family loved it which is saying something. Jill's husband Mike is not exactly on the bandwagon yet. In fact, Jill, in her wifely efforts made lettuce wraps one night. Mike looked at the wraps, then at Jill, then at the wraps and with eyes pleading looked up to Jill and said, "so, this is our life now huh?" So the fact that Mike ate these enchiladas and enjoyed them is saying something.


1 can enchilada sauce
vegan cheese
brown rice
black beans
chopped tomatoes
1 small can green chilies
chopped green peppers
onion chopped
corn or flour tortillas

Mix everything together in a bowl except the tortillas. In a baking dish pour some enchilada sauce to cover the bottom. Scoop the mix into the tortillas wrap and place in the baking dish. Cover the enchiladas with enchilada sauce and then with foil. Bake in the oven on 350 till bubbly. Let stand for a few minutes and then enjoy!