Eat Raw Vegan

Valya Boutenko on How to Make a Green Smoothie Tasty Every Time

Eat Raw Vegan — Mon, 11 Feb 2013 22:34:32 +0000

In the video below, Valya Boutenko explains how to make green smoothies tasty every time:

QUESTION: How do you make your green smoothies tasty every time? Please share your thoughts in the comments section of this post.

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How to Prepare a Pomegranate

Eat Raw Vegan — Tue, 15 Jan 2013 05:05:51 +0000

In the video below, Ricardo of Ricardo Cuisine demonstrates how to prepare pomegranates:

I personally use the “bowl-of-water” method when preparing a pomegranate as it tends to create less mess. I sometime use food-prep gloves since I find that my fingers tend to get stained from the red juice of any accidentally broken pomegranate seeds.

QUESTION: What’s your favorite method of preparing pomegranates and why? Please share your thoughts in the comments section of this post.

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Some Fun: Sergei Boutenko’s Green Smoothie Hustla Video

Eat Raw Vegan — Fri, 04 Jan 2013 20:13:18 +0000

In the following video, Sergei Boutenko tries to inspire people to throw away the JUNK and “hustla the good stuff” – GREEN SMOOTHIES!

You can’t “hustla smoothie” if you do know how to make them. You can find Victoria Boutenko’s
Green Smoothie iPhone App in the iTunes store.

Below Sergei Boutenko raps about the benefits of wild edibles, as well as the perils of eating unidentified food. Check out: “Don’t Eat Something If You Don’t Know What It Is”

If you need help identifying wild edibles, Sergei Boutenko’s wild edible app can help. You can find his Wild Edible App in the iTunes store.

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Recipe: Mediterranean Kale

Eat Raw Vegan — Mon, 06 Aug 2012 21:55:37 +0000

In the video below raw food author and chef Jennifer Cornbleet [affiliate link] shows you how to make a delicious raw dinner side dish with kale, red peppers, pine nuts & olives. (Excerpted from her DVD, Raw Food Made Easy) Enjoy!

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Carrot Pea Patties With Creamy Dill Sauce Recipe

Eat Raw Vegan — Wed, 18 Jul 2012 01:12:25 +0000

[This article was contributed by Lee of Truly Organic Foods, an organic raw online store - Editor]

This is a very tasty dish that fills you up quite nicely. The dill sauce is a wonderful addition to the patties. It tastes wonderful alongside a fresh cabbage, kale or spinach salad.

Raw Vegan Carrot Pea Patties

Carrot and Pea Patties Recipe

2 Cups diced carrot
2 Cups fresh or frozen peas
1/2 Cup sunflower seeds
2 Green Onions
About 1 or 2 tbs ground flax (optional)
1 tsp oregano
1/2 tsp celtic salt

Directions: Mix in food processor. You can eat them right away but I dehydrate them for a couple of hours which dries them out a bit to give them a crunchy outer shell.

Creamy Dill Dressing Recipe

1/4 Cup olive oil
1/4 Cup cashews
3 Tbs lemon juice
Lots of fresh or dried dill
Freshly ground black paper
Celtic Salt
Blend on high for a minute and Enjoy!

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Easy Guacamole Recipe

Eat Raw Vegan — Wed, 23 May 2012 00:26:12 +0000

This is an easy and satisfying guacamole recipe that is quick to make. A notable feature of this recipe in comparison to other guacamole recipes available is the absence of onion and garlic, making this recipe appropriate for those who avoid raw garlic or onions.

Ingredients

2 ripe avocados (medium sized)
1/4-1/2 tsp fine-ground Himalayan salt (or another good fine-ground salt).
2-3 tsp fresh squeeze lemon juice.
1/4-1/2 tsp ground cayenne pepper
4 tbsp finely chopped cilantro.
(Optional for presentation) 1 small-ripe plum tomato, seeds removed and chopped.

Directions

Reserve 1 tbsp of cilantro for platting.
Place the avocado flesh, salt, 2 tsp of lemon juice, 1/4 tsp cayenne pepper, and 3 tsp of chopped cilantro in a bowl and mash until you get a smooth dip consistency.
Taste and add additional cayenne pepper, lemon juice, or salt to taste.
Scoop the dip into a serving bowl and top with cilantro (and finely chopped tomatoes) for presentation
Serve with your favorite raw crackers, raw breads, or chopped vegetables, and enjoy!

For best results, try to get the highest quality ingredients. If you are very fond of cilantro, you can safely add more into the dip.

Please share your variations on this recipe in the comments section of this post.

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Quick Review: Chaco Canyon Organic Cafe – Seattle, WA

Eat Raw Vegan — Wed, 09 May 2012 00:32:13 +0000

Always on the look out for great places to grab some raw vegan food, I had the opportunity to drop by Chaco Canyon Organic Cafe in Seattle, Washington (on the Corner of 50th & 12th
4757 12th Ave NE Seattle, WA). I thoroughly enjoyed my meal and would definitely go back again to try more of the items on their menu.

Ginger Sesame Bowl

A “tangy and sweet ginger-sesame sauce mixed with shredded veggies and raw kelp noodles, topped with tamari pumpkin seeds and carrots.”

Ginger Sesame Bowl - Chaco Canyon Organic Cafe

Enchilada Plate

“Tomato-flax tortillas filled with herbed cashew cheese, spiced veggies and avocado. Topped with mango pico de gallo and served with a beautiful salad.”

Enchilada Plate - Chaco Canyon Organic Cafe

Morning Energizer and Carrot Juice

The morning energizer was fantastic – extremely refreshing – the prefect combination of “apple, pear, parsley, lemon, ginger.” Basic carrot juice is also extremely satisfying.

Morning Energizer and Carrot Juice - Chaco Canyon Organic Cafe

It’s always great when the food is as tasty as it looks.

QUESTION: What’s you favorite raw dish and drink on offer from the Chaco Canyon Organic Cafe in Seattle, WA and why? Please share your thoughts in the comments section of this post.

Chaco Canyon Organic Cafe Elsewhere on the Web

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Zimt Artisan Chocolates

Eat Raw Vegan — Wed, 11 Apr 2012 03:16:11 +0000

[I asked Zimt Founder, Emma, to tell me about her chocolates. Enjoy! ~ Editor]

For the finest, highest quality chocolate, look no further than Zimt. A Vancouver- based, locally owned and operated company, Zimt Artisan Chocolates strives to provide lovers of chocolate and appreciators of health with a phenomenally delicious, and surprisingly healthy, hand-made, organic, vegan, raw, fair-trade chocolate bar line. With nine flavours (and counting!) I want to ensure that there is something for everyone. The current line- up includes:

Chocolate Coconut Fudge
Chocolate Coconut Crisp
Chocolate Nib’d
Peppermint Nib’d
Sweet Orange Nib’d
Chocolate 67%
Kaffee Chocolate
Salt of the Earth
Sugar & Spice

These decadent treats are not only suitable for those who follow a vegan diet for ethical reasons, but also suitable for those with sugar-related health conditions, such as diabetes. All Zimt chocolate is sweetened with low glycemic index coconut nectar- which also contains plenty of trace vitamins and minerals. Unlike many raw companies, which use maple syrup or even agave to sweeten their products, Zimt’s bars are made with pure, raw coconut nectar.

Many of us are also familiar with the benefits of raw cacao- incredibly high in antioxidants, magnesium, and iron, this is most certainly a superfood. To keep this chocolate super, I make sure to make it with the best ingredients. Zimt chocolate contains only pure, raw cacao- the philosophy being, if you can have something that is raw and healthy, and tastes just as good as its cooked counterpart, why not do your body a favour and go with raw?

So, if you are in the mood for something sweet, or would like to give a special treat, look no further than Zimt Artisan Chocolates – your ethical indulgence.

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Salt Spring Island’s First Ever RAW LIVING FOODS FESTIVAL – plus Cream of Mushroom Soup Recipe

Eat Raw Vegan — Tue, 20 Mar 2012 03:50:40 +0000

[This is a contributed article from Rawsome Living Foods - Editor]

Rawsome Living Foods has been providing education and delicious live plant-based cuisine for the past 3 years. Jim Maurice received his chef and instructor training at Living Lights Culinary Institute in Fort Bragg California. His journey into the world of creating gourmet living plant-based food has been one of adventure and delight. Both is encapsulated in the magical trips Jim takes yearly to Tokyo to train individuals in the preparation of live plant-based foods. He has taught well over 200 individuals to be chefs and instructors, promoting a living plant-based food movement in Japan.

As often is the case, we are regarded more highly away from our home of origin. Yes, www.rawsomelivingfoods.ca does provide workshops, retreats, private dinners, products, and coaching support to 100s of customers yearly on Salt Spring Island. However, the living plant-based foods movement is slow in coming to this island, which is apparent when we attempt to eat out at restaurants on this Gulf Island, often named the Organic Capital of Canada. Jim is seeking to alter that this summer by hosting the first Raw Living Foods Festival from August 10-12.

MARK YOUR CALENDAR!
August 10-12 Salt Spring Island’s first ever RAW LIVING FOODS FESTIVAL!

Come to Salt Spring Island and enjoy a weekend of expert keynotes, expert panel discussions, raw food prep demonstrations, marketplace vendors, live music, AND AMAZING RAW FOOD!

Pick one session to attend or come for the full 3 days and make it a destination event to remember.

LOOKING FOR: vendors, presenters, volunteers, participants.

COMING SOON – Look for our dedicated Facebook page and website with all the festival details and reservation information. Early bird prices, accommodation links, and more.

For more information, please contact Rawsome Living Foods.

Look for this recipe and more in the Rawsome Living Foods February 2012 newsletter

Cream of Mushroom Soup Recipe

Raw Vegan Cregam of Mushroom Soup

A very quick and easy to make mushroom soup.

Ingredients:

2 cups cashew milk
1/2 onion
1 clove garlic
1 cup mushrooms
2 tbsp tamari
1 tbsp lime juice (optional)
Sea salt, to taste

Directions:

Process all ingredients in a blender or food processor until blended and creamy, or until desired consistency is reached. Garnish with extra diced mushrooms.

Raw Cashew Milk Recipe

(Non-dairy milk substitute)

Ingredients:

1/2 cup raw cashews
Water
Dash sea salt, to taste

Directions:

Cover raw cashews with water and allow to soak for at least one hour. Drain and rinse.
Place soaked cashews and 2 cups water into a blender or food processor and process until smooth.
You can use more or less water to vary the thickness of your “milk”, depending on your personal preference, but in general a 1:4 ratio of cashews to water works well.
“Milk” may also be strained through a nut milk bag.

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Recipes for a Thai-inspired Meal from Rawsome Lifestyle Coaching

Eat Raw Vegan — Wed, 29 Feb 2012 22:38:28 +0000

[This is a contributed article by Chris from Rawsome Lifestyle Coaching - Editor]

Sometimes it takes going on a trip to Thailand to rejuvenate the taste buds so one can recreate a live plant-based version of traditional Thai street vendor food. Having been a raw foodist for 4 years, I’m not afraid to admit that ‘when in Rome’, I will eat some cooked plant-based dishes, especially if I am new to the culture and country. The three recipes I’ve provided are Thai-inspired, fashioned after what we tried in Thailand during our recent trip abroad. Also they represent some of the foods that seemed to be common in most places we found ourselves.

When making the transition to a live plant-based lifestyle, I always stress the importance of adhering to one’s values. For me, plant-based is my bottom line whether live or cooked. And in Thailand, it was no different. Some good questions to ask your self are:

What am I willing to let go of?
What must remain in my life?
When can there be some wiggle room?
What is foundational regardless of where I find myself?

www.rawsomecoaching.ca provides weekly tips and recipes for those who are looking to gain some insight into incorporating more live plant-based foods into their diet. And www.rawsomecoaching.ca asks the powerful questions that get you looking at more that just the physical aspects of your life. Eating live plant-based foods is more that a diet, it is a lifestyle – mental, spiritual, emotional, and physical.

I hope you enjoy the Thai-inspired meal below and I hope you sign up for your weekly fix of www.rawsomecoaching.ca – where possibilities abound.

Spicy Thai Salad

Serves 2-4 people

Salad Ingredients – Toss in salad bowl

1 carrot – julienne
1 head of Romaine lettuce – chopped
1 tomato – cut in chunks
2 green onions – chopped
1 cucumber – chopped or sliced
1/2 cup cashews

Dressing – Blend in blender. Drizzle on top of salad.

1 lime – juiced
1 tsp salt
2 Tbsp Tamari (wheat-free)
1/4-12 tsp chili flakes
2 Tbsp oil (optional)
1 zucchini – chopped
Water as needed

Pad Thai

Serves 2-4 people

Pad Thai Sauce – Blend in blender and coat kelp noodles

4-6 key limes – juiced
1/4 cup Tamari (wheat-free)
4 Medjool dates (soaked if not soft)
1/4- 1 tsp chili flakes (depending on how hot you like it)
1 Tsp fresh ginger – grated
4 Tbsp sesame oil

Pad Thai Ingredients

1 bag Kelp Noodles or 2 zucchini spiralized or young Thai coconut cut into strips to look like noodles
1-2 cups fresh mung bean sprouts
2-4 green onions – sliced
1/2 – 1 red pepper – sliced
1/4 cup crushed almonds
Any other fresh vegetables you would like to include for added colour

Plating Directions

Marinate the noodles in the sauce for 1-2 hours until they soften slightly. Lay the noodles on the plate. Then top the remaining ingredients on top of the noodles starting with the mung beans.

Banana Cacao Ice Cream

Serves 2 people

Blend in blender until smooth. Serve and eat immediately.

1 frozen banana
1-2 Tbsp raw cacao
1 Tsp vanilla
1-2 Tsp maple syrup (depending on how sweet you like it)