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Recipes

Zucchini Pasta w/ Alfredo Sauce

Now I know what you’re thinking…raw Alfredo sauce?!? How can this be? Well my friend you will just have to try it and see. I had a friend over who was skeptical of the dish (she was concerned that she would not be full off of zucchini and a little sauce), but oh! she may have came as a skeptic, but left a believer!

Behold!

 

Zucchini Pasta w/ Alfredo Sauce, fresh basil leaves, tomatoes

(serves 4 – 6)

 

3 Zucchini, spiralized

Fresh Basil, to taste

Mini Tomatoes, halved

 

Sauce:  (This sauce is a great base for lots of various spice combos)

2.5 C Cashews

1 T Lemon Juice

3 Cloves Garlic

1 t Fresh Thyme

1 t Sea Salt

 

Blend everything until a creamy sauce is formed.

 

Addition:

Garlic Salt

Red Pepper Flakes

Nutritional Yeast

Black Pepper

 

 

 

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Recipes

Zucchini Pasta w/ Basil Pesto

Time to whip out your mustache and soundtrack for amore, this meal time recipe is about to get magnifico up in here!

BEHOLD!

ZUCCHINI PASTA, BASIL PESTO, TOMATO, OLIVES, PUMPKIN SEED PARM

(Serves 3 – 4)

 

Pasta: 

2 Zucchini, spiralized

 

Basil Pesto:

1 C basil, spinach combo

1 tsp lemon juice

3 – 4 cloves of garlic (or more if you feel like taking chances)

1 T white miso paste

1/2 tsp sea salt

1/4 C olive oil

1/2 C pine nuts

Place herbs on the bottom of the blender, add everything else. Blend until smooth.

 

Pumpkin Seed Parm:

Dehydrated pumpkin seeds, pulsed into course powder

 

To assemble:

Chop 1 tomato and a handful of olives, mix with pasta and pesto, sprinkle pumpkin seed parm on top!

 

Add a crunch to your meal with these (perfect with pesto) –>> Sesame flax crackers

 

ENJOY!

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Tasting

pure food and wine tasting

I had the honor to visit Pure Food and Wine in NYC. From the moment we walked in the door I could tell it was going to be a special night. The atmosphere is fresh and natural and the service was impeccable, there was never an empty glass or dull moment.  The food definitively lived up to the hype! I highly recommend visiting if you are ever in NYC even if you do not usually enjoy raw food.

Behold the tasting menu:

AMUSE BOUCHE

strawberry, balsamic pear jam

COURSE ONE

salad of chicories with bourbon cask sour cherries, salsify bacon, lapsang smoked walnuts, buttermilk dressing

COURSE TWO

cucumber avocado soup with spinach, red pepper flakes

COURSE THREE

spicy jicama tacos, smoked guacamole,topped with hearts of palm and pickled onions

COURSE FOUR

lemon alfredo noodles with marinated portabello mushrooms, sundried tomatoes, wild rapini, black garlic basil reduction

COURSE FIVE

pumpkin cheesecake, brown ale ice cream, pecan brittle, brown ale caramel

The dessert blew me away! I almost just wish I could have had a dessert tasting. It took all my self control not to lick the plate. I left a happy camper and so very full of good food. The next time I am in NYC I will be returning.

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Recipes

Sesame flax crackers

SESAME FLAX CRACKERS

2 C Yellow Summer Squash, chopped

1/4 C Olive oil

1 t Sea Salt

1 C Almond Meal

1 C Flax Meal

Sesame Seeds, for coating

1.Puree the summer squash.

2.Add everything else – do not add sesame seeds yet. Mix together.

To form the crackers:

Use 2 sheets of wax/parchment paper. Scoop some of the cracker mix on one piece of parchment and put the other piece on top creating a sandwich. Using a rolling pin, roll the mix until the crackers are of the desired thickness. Then carefully pull the top piece of parchment off and, using a pizza cutter or knife, cut the dough into cracker shapes. Carefully transfer the parchment sheet with the cracker mix onto a dehydrator tray. Sprinkle with the sesame seeds.

Dehydrate at 115 for 12 hours.

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Raw Food Creations

spring is in the air.

and its time for the farmers markets to start again here in Atlanta.

I am selling my raw food treats at the Midtown Market, right next to Bakeshop.

This week I had:

Strawberry Tarts with an almond & agave crust.

Chocolate Spice (cinnamon & clove) Cookies

Orange Chocolates (that ended up melting ;( )

Sesame Flax Crackers

all in all – it was a fun market.

now to just prepare for next week,

if you have any flavors or ideas hit me up…ill see what i can do about creating a raw treat!

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Recipes

spinach mushroom quiche

SPINACH MUSHROOM QUICHE

(adapted from Ani Phyo’s Raw Food Essentials)

Crust (zucchini flat bread):

2 c chopped zucchini
1/4 c evoo
1 t sea salt
1 c sprouted flour
1 c flax meal
place the zucchini, oil, & salt and process into a puree.
add the sprouted flour and flax meal and process into batter.
spread evenly on a dehydrator tray and dehydrate for 6 – 8 hours.
Filling:

2 t garlic
1 t sea salt
2 c cashews
1/4 c lemon juice
1/2 – 3/4 c water, as needed
1 c spinach
2 c mushrooms
place the garlic & salt into food processor and process into small pieces.
add the cashews; process. add lemon juice, water, and process into thick consistency.
add the spinach and mushrooms; pulse lightly.
scoop into quiche crust.
dehydrate 2 – 4 hours.

enjoy.
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