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September 2009 Recipe of the Month Pasta Puttanesca Serves 2 as a main meal or 4 appetizers or side dish Plus lots of extra sauce and nut cheese Noodles: 2 large yellow squash or zucchini Slice these into 'noodles' with mandolin or spiral slicer (both available on my products page) Set aside. Sauce: 2 large tomatoes, cut into pieces 1 bag sundried tomatoes (soaked for 1-4 hours) 1/4 head parsley 1/2 cup basil 1 cup olives (sun-dried raw olives, kalamata olives, etc **most olives are cured in salt as raw olives from the vine are too bitter to eat**) 3 T capers 2 pinches sea salt 1 small clove garlic In your food processor, blend tomatoes, sundried tomatoes, garlic and sea salt until well combined but still chunky. Add the rest of ingredients and pulse until combined but again, still chunky. Nut cheese: 1 cup pine nuts 1/2 - 1 cup cashews 3-4 T apple cider vinegar or fresh lemon juice sea salt to taste water to combine (start with 1/4 cup) Place all ingredients in your food processor and blend until smooth. Taste. Add more vinegar or lemon for more tang, more sea salt if needed for more flavor and more water to make less chunky. On a plate, place a large handful of squash and top it with sauce and nut cheese. You can also layer squash or zucchini noodles (or coins as in video) with sauce and nut cheese and eat as a lasagna or dehydrate for a few hours. Please note: if you do dehydrate, use a deep container as the sea salt bring out the water in all the veggies. Check on your lasagna every 1/2-1 hour and carefully drain any excess water. August 2009 Recipe of the Month
Ice pops! Blend up your favorite fruit and add water to cover. Blend and add to your Ice Pop molds. See Coconut Chocolate Pudding Recipe below to make these into a frozen treat you will LOVE! Add 1-2 cups of spring (or coconut) water and blend before adding to molds. We also made them without the raw cacao and added an extra 1/2 vanilla bean (seeds scraped out) and had delicious Vanilla Pudding Ice Pops. Then we added some cacao to make Chocolate Pudding Pops. Nectarine Mixed Berry Ice Pops 2 ripe organic nectarines (pit taken out) 1/2 bag (approx. 6 oz.) frozen berry mix (fresh is great too) splash agave (2-3 T) ~ optional 2-3 cups water Blend until smooth. Add to Ice Pop molds. Use extra for green smoothies! December 2008 Recipe of the Month
Almond Milk 5 cups water 2 cups almonds Blend. Strain through a cheesecloth, nut milk bag or any available strainer. Place almond milk back in blender. Use leftover almond meal for cookies! Add to almond milk: 1/4-1/2 vanilla bean (scrape out seeds, discard pod) 3 pinches sea salt (more or less to taste) 1/4 cup agave, maple syrup or other sweetener (more or less to taste, you can use dates as well. if you do add them in when you first blend the almonds and strain mixture all together) Blend. Keep refridgerated. To make Hot Cacao: Add 2-3 T. raw cacao powder and blend Warm in your Vita-Mix or using the double boiler method. For almond macaroon cookies: Everyday Raw by Matthew Kenney ~ I highly recommend this book! or search online 'raw macaroons or raw almond cookies' ~ there are lots of recipes out there ~ try them! August 2008 Recipe of the Month
Summer Dinner! Cucumer Soup ~ Serves 2 as main dish or 4 as small appetizer/side dish. 2 cucumbers 1 avocado 2 stalks celery 1 scallion 1/4 small clove garlic 2 T EVOO 3 T apple cider vinegar 1/2 t. sea salt Blend all in a blender or food processor until smooth. Taste and add more salt, vinegar or others as needen. Garnish with scallions, avocado, etc. Add more flavors if desired such as: dill or cayenne or mint! Add lots of greens and make a savory green smoothie! Corn Salad ~ makes a bunch! 4 ears fresh corn, kernals cut off (see video) 2 large scallions, chopped 1 red (or orange) bell pepper, chopped 3 T EVOO 1/2 t. sea salt Mix all in a large bowl and serve as side dish or on top of a salad. My friend, Matt Hanley, recently told me he adds some cilantro and fresh lime! That sounds so great! If you don't like cilantro, add in Italian flat leaf parsley. Mixed Berry and Cucumber Cobbler 5 oz. frozen blueberries 5 oz. frozen strawberries 1/2 one large cucumber or 1 medium to small cucumber, chopped 3 T. agave Place all in a food processor and combine (pulse) until well incorporated but not soupy/too liquidy. Add 4-6 mint leaves and pulse 2 or 3 more times. Add more mint to taste. Empty contents of food processor into large mixing bowl and add 1/2 pint fresh blueberries and 1/2 pint fresh strawberries (chop these). With a spoon mix all together. Add mixture to snazzy glass or bowl and top with nut date crunchies and cashew cream. Please see November recipe archives for those recipes. May 2008 Recipe of the Month Coconut Chocolate Pudding water of 1 young coconut meat of 3-4 young coconuts 1/4 cup agave nectar (you may substitute with dates) 2 T. cacao powder 1/4 section of vanilla bean pod or splash vanilla extract pinch of sea salt blend until smooth ENJOY! April 2008 Recipe of the Month
Toon-egg salad or now called Kaia's Kwik Nut Pate Use this as a dip, spread or on top of salads as you would tuna or egg salad. This actually has the flavors of both! 1 cup almonds - soaked in water 20 minutes to 1 hour or overnight (optional step) 1 cup sunflower seeds - soaked in water 20 minutes to 1 hour or overnight (optional step) 3 stalks celery 2 scallions handful parsley 1 garlic clove 1/4 cup tahini (more if you love tahini) 2 T lemon juice 1-2 T apple cider vinegar 1 teaspoon salt (more to taste) 1/8 teaspoon cayenne (optional) Drain almonds and sunflower seeds and add to food processor along with all other ingredients. Blend until smooth. Blend less for a chunkier consistency, add water for creamy consistency. December 2007 Recipe of the Month Decadent Chocolate Torte Watch me make this recipe at: www.youtube.com/abundantlivingtoday Get the recipe here! Lots of great recipes and pictures on this site too ~ from Raw Food Chef Russel James of the UK.
November 2007 Recipe of the Month Sweet Potato Parfait For sweet potato layer: 4 medium to large sweet potatoes, peeled and chopped into 1" cubes 1/2-3/4 cup agave juice of 1 large orange 1/2 vanilla bean scraped 1 teaspoon cinnamon 1/2 teaspoon nutmeg Blend all ingredients in a blender until smooth. For cashew cream layer: 2 cups cashews 1/2 cup agave 1/2 vanilla bean 1/4 cup water Blend all in a blender or food processor until smooth. Add more water if needed. For almond/date crunchy layer: 1 cup almonds 1 cup dates Place in a food processor and combine until almonds are broken up well but not fully combined with dates. Layer in a glass or dessert dish: one layer sweet potato, top with cashew cream, then almond date crunchies. Make as many layers as possible. Serves approx. 4
October 2007 Recipe of the Month Yellow Squash with Pesto 2 medium yellow squash 1 small head parsley approx. 1 cup basil 1 cup pine nuts 1-3 cloves garlic (more or least depending on preference) 1 teaspoon salt water as needed Put parsley, basil, pine nuts, garlic and salt in a food processor. Blend until smooth. Add water as needed to help blend. Taste and add more salt if needed. With a veggie peeler (mandolin, saladacco, etc) slice squash into noodle-like pieces. Place in a large bowl and add pesto. Toss 'noodles' with pesto making sure pesto covers all the noodles. Put on plate and enjoy! August 2007 Ice Cream! I am NOT lyin'! 3 bananas, peeled, cut in thirds, put in plastic bag and placed in freezer until frozen any fruit of choice, approx. 1/2 cup Place frozen banana pieces into a food processor and blend until smooth adding your fruit choice in once frozen bananas are soft serve consistency. Keep blending until the fruit is incorporated to your liking. Serve! Yummy! Be creative, adding vanilla bean, nuts or carob or cacao powder. Try adding flavored extracts for fun flavors like mint etc.
July 2007 Best salad ever! Makes a lot! 1 head escarole 1 small to medium size head radiccio 1/2 red onion 1/2 cup sunflower seeds or pumpkin seeds sundried black olives, pitted - use however many you like! 1/4 cup EVOO (less if desired) 3 T. apple cider vinegar or lemon (more or less to taste) large pinch sea salt (more or less to taste) Place all ingredients into a large bowl, toss so all the olive oil, vinegar and salt are mixed in well. Serve.
June 2007 Watermelon cooler This recipe is from Living on Live Food by Alissa Cohen - a must have for anyone looking for great recipes. I have added some variation for you, any way you make it you will love it! This will definitely cool you on a hot summer day! 1/4 whole watermelon - no rind of course! 1/3 bag frozen organic mango or 1/2 fresh mango 2 T honey or agave splash cardamon juice of one lemon or 2 limes 1 T ginger 3 T mint Blend all ingredients in a blender until smooth. You won't believe how good this is. May 2007 Macaroons One bag dried shredded coconut 3 cups cashews 1/2 cup agave splash vanilla extract or 1/2 scraped vanilla bean 1/2 cup coconut powder water as needed Blend all ingredients except shredded coconut in a blender until smooth. Start with approx. one cup of water and add more as needed. You want this mixture to be creamy and smooth. Once finished, place blender contents in a large bowl and add in shredded coconut. Mix with hands. If you have a dehydrator, make into cookie shapes and dehydrate overnight - 12 or more hours is good, more if you want a crisper cookie. If you do not have a deydrator, roll mixture into little balls and freeze. Yummy treat when you need one!
March 2007 Rawkin' Roll-ups 3 untoasted nori sheets 1 avocado shredded or chopped scallion, onion, carrots and/or cucumber sprouts water for dipping fingers in nama shoyu or soy sauce for dipping roll-ups in Take one sheet of nori and spread 1/3 of the avocado on approx. 1/3 of the nori sheet. Top with rest of the ingredients careful not to stuff it too much. Wet fingers with water and dampen each end of nori. Roll up as you would a burrito, pressing a bit at the end so the nori sticks to itself. Cut in half. Make two more. Dip into nama shoyu and enjoy!
January Happy 2007! It is the year of the Green Smoothie (unofficially, of course)! Please read Green for Life by Victoria Boutenko, and then you will go the way of the green smoothie! Most mornings, I make a big smoothie for my family. It is a great way to start the day. Feel free to change up any of the ingredients in order to make your very own delicious smoothie. If possible, use all organic produce. Martin Family Smoothie Makes approx. three 12oz servings 1 or 2 bananas 1 cup frozen blueberries 1 cup pinapple or 1 kiwi - no skin 2 large handfuls of spinach large handful or 1/2 - whole head of italian flat leaf parsley 2 cups water 1 teaspoon maca powder (optional) splash agave nectar (optional - I use this to offset the bitterness of the maca) Blend until smooth, drink and enjoy! It is best to drink this as soon as it made but it will last a few hours if you need to take it with you or drink some later on. You can substitute any greens for the spinach and the parsley. I also use kale, romaine or a combo of whatever I have on-hand. I do not always have different types of fruit around so many times this smoothie will just have the bananas and blueberries. I also love the combo of banana, raspberries and dinosaur kale. Have fun with your smoothie!
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