Maple Chicken

This is a super simple recipe I just whipped up for Michael. If I know I am not going to have a lot of time one evening to cook, I love setting up something in a marinade the night before so all I have to do is cook. I am a big fan of the foodsaver but you could just use a gallon size bag to marinade. I doubled the recipe as usual, but wrote it for 4 servings. Michael really enjoyed the flavor of this chicken dish!

Maple Chicken
4 tablespoons pure maple syrup
2 tablespoon tamari, nama-shoyu or soy sauce
juice from 2 lemons
2 clove garlic, minced
2 teaspoon ginger, minced
1/2 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts

  1. In a large plastic bag pour all ingredients except the chicken and mix. Add chicken and marinate from 2 hours to overnight.
  2. Heat a grill pan or skillet on medium heat and spray with cooking spray. remove chicken from the marinde (reserve) and grill chicken untikl cooked through on both sides, flipping once.
  3. While the chicken is cooking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat until reduced by half. Pour over cooked chicken and serve.

Raw Snap Peas and Peppers

I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂


Raw Snap Peas and Peppers

1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper

In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.

Raw Food Dinner Party part 1

I have always loved cooking food and giving to others. It is definitely one of my favorite things to do. But I have not had the chance to have a full blown Raw Dinner Party till now. I am so happy that we were able to this. There is not much better than good company and good food!

Here is our appetizer, which could easily be a meal on its own. It was amazing! While I was making the “sour cream” I had to make sure to put it in the fridge so that I didn’t eat it all before our friends came over! If you love truffles or bruschetta at all, you will go mad for this dish!

If you want a sneak peek for the upcoming recipes check out my menu in the picture below 🙂

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes

bruschetta 3

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Recipe from Entertaining in the Raw by Matthew Kenney
Serves 4-6
Bruschetta
1 cup flax meal
1 tablespoon dried oregano
2 cups fresh corn kernels
1 1/3 cups walnuts, soaked 8-10 hours
1 tablespoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 shallot, minced
1 tablespoon nutritional yeast
2 tablespoon raw agave nectar
1 tablespoon fresh lemon juice
1 tablespoon minced jalapeno
1 teaspoon ancho chile powder

“Sour Cream”
1 cup cashews, soaked 1-2hours
1/2 cups water
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons white truffle oil

Tomato
1 tablespoon chopped cilantro
1 tablespoon nama shoyu
1 tablespoon olive oil
3 tomatoes, seeded and diced
1 tablespoon minced shallots
1 tablespoon chopped chipotle peppers, soaked 1 hour
salt and pepper to taste
3 tablespoons julienned basil

Assembly
1/4 cup basil leaves
fresh black pepper

Bruschetta
Place flax meal in a medium-sized bowl; set aside. Process remaining ingredients in a food processor until smooth. Add the bowl with flax meal and stir until well combined. Spread on Teflex sheets in desired shape to 1/2inch thickness. Dehydrate at 115 degrees F for 24-36 hours until almost completely dry but still a bit pliable

“Sour Cream”
Blend all the ingredients in a Vita-Mix until completely smooth. Refrigerate until firm.

Tomato
Toss all ingredients together and season to taste

Assembly
Spread a think layer of “sour cream” on each piece of bruschetta and top with a generous amount of tomatoes. Garnish with basil and black pepper.

my notes:

For the “Sour Cream” I used black truffle oil instead of white, but if you saw my note above, you would know that I am sure it does not matter. It was absurdly deelish!

For the Tomatoes, I did not use cilantro and I am not a fan and I did not use the peppers. Instead of the cilantro I used more basil. Instead of the peppers, I substituted jalapeno peppers and some chili powder.


bruschetta 4

Raw Teriyaki Almonds

Raw Teriyaki Almonds

I love all the snacks from Gone Nuts! and from Living Nutz! But as many of you probably know buying raw snacks can really add up in cost! Plus I always like to experiment or am just happy to make things on my own. I am sure I will buy from them again but here is my take on Teriyaki Almonds. I was just eyeing the amount of each ingredient I used, so below are all just estimates. These came out so yummy and gooey with the crunch of nuts inside! Deeelish!

almonds

  • 2 cups Almonds
  • 6 Dried Figs
  • 8 Dried Dates
  • 1/4 cup Nama Shoyu
  • 1/4 cup Maple Syrup
  • 2 cloves of fresh Garlic
  • couple of dashes of Cayenne Pepper
  1. Start off by soaking the almonds for 8+ hours. Rinse and set aside.
  2. Blend all the ingredients (besides the almonds) together.
  3. Pour over and combine well with the almonds and allow to marinate for 1 hour – several days. (I only marinated for a few hours)
  4. Then dehydrate at 115 degrees till desired texture. For me this was around 60 hours.

Thai Coconut Bliss Soup

Thai Coconut Bliss Soup
Recipe from The Raw Food Detox Diet by Natalia Rose
makes 2-4 servings

It is one of Natalia’s favorite soups and now I know why. It is beyond divine!! Such creamy deliciousness! I love all things coconut so was excited by a soup that used 3 young coconuts! It was so creamy and full of flavor. I know that anyone would love this soup, as long as they don’t mind coconuts of course! Plus I love that you have coconut water left over after the recipe. I love love love coconut water, it is totally magical. And of course, as with most raw soups this is super easy to make (once the coconuts are open!).

soup top

 1 cup sliced thinly shiitake mushrooms
3 tablespoons chopped fresh basil
1/2 cup fresh lime juice
1 teaspoon Celtic sea salt
Meat of 3 young coconuts
1 1/2 cups coconut water
1 tablespoon fresh minced ginger
1/4 cup olive oil
4 dates, pitted
1 tablespoon Nama Shoyu soy sauce
1 clove garlic

  1. Place the mushrooms, basil, 1/4 cup of lime juice, and the sea salt in a small bowl. Mix well and set aside.
  2. Blend the coconut meat, coconut water, ginger, olive oil, dates, soy sauce, the remaining 1/4 of lime juice, and garlic in a blender until smooth.
  3. Pour the blended mixture into bowls. Garnish with the marinate mushrooms and basil mixture.

soup close up side

soup close up

Kale Chips

I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!

bowl of kale chips

Kale Chips

1 head of kale, stems removed and torn in pieces
1/4 cup of namu shoyu
2-3 tablespoons of oil (grape seed, canola, olive)
1/4 cup of nutritional yeast

Place the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.

before kale
Pre-dehydrator Kale on the mesh sheet

after kale

 Post-dehydrator kale (with a few pieces missing from munching!!)

Amazing Raw “Peanut” Sauce and Zucchini Noodles

Peanut sauce

Shocker! I am making Zucchini Noodles 🙂 They are just so good and there are so many sauces you can serve with them! Tonight I made Natalia Rose’s  Delicious Amazing Raw “Peanut” Sauce from her The Raw Food Detox Diet Book. It really tastes super peanuty to me, but there are no peanuts in this sauce. Raw peanuts are really hard to find although they are available.

I love that this makes a full 2 cups of sauce, so we have enough for tonight for dinner and more for salads for lunch tomorrow! SO awesome and tasty!!

Males 2 cups

1 cup raw almond butter
2 tablespoons fresh ginger
1/2 cup water (to thin)
4 tablespoons fresh lemon juice
1/4 cup pure maple syrup
3 tablespoons Nama Shoyu soy sauce
4 tablespoon sesame oil
2-3 cloves of garlic
1/2 serrano or jalapeno chile

Blend all ingredients at high speed until smooth. This makes an unbelievable dipping sauce for carrots other veggies, and it is amazing as a salad dressing or a sauce over Young coconut noodles.

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