Candle 79

Candle 79 154 east 79th St (between Lexington & 3rd Ave)  212-537-7179

I love this place! I have been here several times before and it is always a wonderful experience. The atmosphere and service are great and the food and presentation are divine! We were even commenting that all seats (whether booth side or chairs) were extremely plush and comfortable! The entire place has a very elegant and romantic look from the seating to the lighting. Our waiter was so great and very knowledgeable. He really gave us straight answers and was so awesome about making sure everything I had was raw. It was so nice and refreshing! But that is just the way this place is; they even have a full gluten-free menu available on request!

Their other original location Candle Café is also amazing and this is the upscale version. We went here last night with two open-minded meat eaters and they simply loved it. There is always that question of whether or not people will be full and satisfied with their dinners at a vegetarian place, but so far in my experience they almost always are! (If you go to the right places) I love that this place creates such beautiful food “right from the farm to the table” and that they stress the importance or local and organic fresh ingredients. Everything I have ever ordered from there has always been delightful!

The food there is primarily cooked vegan food (with a seasonally rotating menu) but they do offer 1 raw appetizer (Live Avocado-Cucumber Tartare served with quinoa-flax crisps – which were possibly the best live crackers I have ever had!!) and 1 raw entrée (Live Zucchini Enchiladas) as well as delicious salads. I was also super happy with my decadent raw dessert (Live Cherry-Orange Parfait) there as well! MMM! Everyone else loved what they had too. There were some specials as well as the Wild Mushroom-Saffron Ravioli which looked amazing! My husband really liked it. This almost never happens, but all 3 people besides me ordered the Caribbean Jerk Grilled Seitan for their entrée. It is a new dish on the menu and by the looks of my party, they loved it! Sometimes people are also shocked by how fabulous vegan desserts can be. My dessert was super delicious but the others looked amazing as well! Chocolate-Almond Joy, Almond Shortbread Napoleon and a chocolate shake! They also offer delicious fresh juices and tonics and have a full all-organic wine and sake menu. I had my favorite young Thai coconut water! So good for me! I love the way it feels even as I am drinking it!

I know we over did it a little on the ordering but everything looked and tasted so great we just went for it!  I left feeling really full but really happy!

Live Avocado-Cucumber Tartare - picture from Ginger is the New Pink

 

 

 

 

 

 

 

 

 

 

Live Zucchini Enchiladas - picture from Ginger is the New Pink

 

 

 

 

 

 

 

 

 

Live Cherry-Orange Parfait - picture from Ginger is the New Pink

 

 

 

 

 

 

 

 

 

 

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Everyday Green Juice

green-juice

MMM!! There is nothing quite like a big glass of Delicious Green juice to wake your body up and fill it with a quick shot of instant goodness! My husband and I drink our green juice every morning and really feel the difference.

My go to recipe is:

  • 2 different heads of greens (kale, chard, romaine, etc.)
  • either a celery or cucumber base (3-5 stalks of celery or 1/2-whole cucumber)
  • 1-2 green apples

It is really very simple and the whole process from washing the greens, juicing to cleaning the juicer happens in less than 15 minutes! So there is no time excuse for me, unless I am truly rushing out the door and then I could always stop at a local juice place and order it up 🙂 I always try to use as many organic veggies as possible. We drink these raw and we want to get the maximum benefits, so organic is the only way to go!

I recently wrote a post on my Juice Feast  that has information on juicers and local NYC places to go.

Today I really love the juice that I made!! It is so yummy and sweet!

  • 2 heads of romaine
  • 1 head of kale
  • 1 green apple
  • 1 gala apple
  • 5 small carrots

I normally do not put carrots in because they are a high glycemic vegetable. (although most vegetables are really low glycemic in the actual index compared to other foods) But today I only had one green apple and was just mixing it up a bit. It is fun sometimes to just throw whatever you have in the fridge right into the juicer 🙂 It is also super fun to mix it up and try out different recipes.

Pasta Night

Last night was Pasta Night at our house. There is nothing quite as comforting as a big plate of spaghetti as far as I am concerned.

We made cooked Vegan Summer Garden Pasta and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes. My husband and I were both really happy with the turnout.

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Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes

Noodles:

  • Zucchini (count on 1 per person)

You can use a spiralizer or veggie peeler to make long strands of zucchini for your noodles.

Basil-Pistachio Pesto:

I love the Zucchini and Green Zebra Tomato Lasagna featured in Raw Food Real World It is pretty much my favorite raw food recipe ever! For my pasta last night I used the Basil-Pistachio Pesto from the lasagna recipe.

  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • pinch of freshly ground pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

I then cut up some sun-dried tomatoes. I took the tomatoes and the pesto and poured over my pasta. I then enjoyed it very much 🙂

vegan-pasta

Vegan Summer Garden Pasta

This recipe was adapted from Skinny Bitch in the Kitch (a super fun vegan cookbook by the authors of Skinny Bitch) It is a gorgeous and colorful nutritious take on pasta. And as if there was not enough veggies in the pasta dish, I served this with steamed asparagus. If you are going to eat something like pasta, the best thing to do is load up on the veggies too.  I also made a point to serve whole wheat pasta for a more nutritious meal.

Serves 4 (or 3 servings for my husband)

  • 3 quarts of water
  • 5 teaspoons fine sea salt
  • 8 ounces whole wheat linguine, spaghetti or fettuccine
  • ¼ cup refined coconut oil
  • 6 shallots, thinly sliced
  • 1 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 4 cloves of garlic, thinly sliced
  • ¼ teaspoon pepper
  • 28 ounce can of Organic diced tomatoes
  • ½ cup thinly slices fresh basil
  • 2 tablespoons chopped fresh oregano
  • ¼ cup extra virgin olive oil

In a 4-6 quart stockpot over high heat, combine water and about 1 ½ tablespoons of salt. Bring the water to boil, add the pasta, and cook according to the package directions

Meanwhile, heat coconut oil in a 10-12 inch skillet over medium high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper and the remaining ½ teaspoon of salt and cook stirring occasionally, until the vegetables are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil and oregano, stirring until the tomatoes are heated through, about 2 minutes.

When the pasta is done, drain it and transfer to plates or platter and top with tomato mixture and serve.

Add salt to taste.

Raw Mock Salmon Pate with Boston Bibb Lettuce

Please don’t be turned off by the name mock salmon! I can tell you the only resemblance it has to salmon is the pretty pink color the pate ends up being. This pate is a really delicious and filling meal plus it is really simple to make. You can serve this on it’s own, with lettuce like I did, with crackers, crudite or chips. You can also use this as a filling in a nori roll or a sandwich. It is really good!

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Mock Salmon Pate

Recipe from Alissa Cohen’s Book, Living on Live Foods 

  •  2 cups raw walnuts
  • 2 stalks celery
  • 1 large red sweet pepper
  • 1-2  large scallions
  • 1/2 – 1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

6 Incredible Uses for Coconut Oil

6 Incredible Uses for Coconut Oil

As you can see I love all things Coconut 🙂 Using Coconut oil in my foods and recipes is great for my health, but there are many other fabulous uses too!

Raw Coconut Pudding

This recipe is Super Simple! I had just broke my juice feast the day before and wanted something simple but good and sweet.

If you have never had a young coconut you are missing out! The water is beyond amazing and the meat you can make so many great things with. I know that there are tons of companies (like Zico) out there selling coconut water, which is awesome when you can’t have the fresh thing. But there is nothing like super fresh coconut water from a young coconut!! It feels and taste amazing! Also please do not be intimated by the opening a young coconut. Once you get the hang of it, it is quite simple. See here step by step instructions and a video.

coconut-pudding

Raw Coconut Pudding

Serves 1

  • 1 young Coconut’s meat
  • Cinnamon to taste (optional)
  • Agave to taste
  • 1/3-1/4 cup young coconut water

Start out by blending the Young Coconut meat, cinnamon and agave. Add the coconut water to your desired texture. And enjoy, it is super good!

My latest 10 Day Juice Feast

green-juice

I just finished a 10 day juice feast and loved it. I have done so many juice feasts over the last couple of years and they just get better and better! I feel so good, clean and light the whole time. I want to feel this way all the time. I have so much energy and I love knowing that I am really cleansing out my body. I drink between 64-80 ounces of green juice throughout the day and lots and lots of water and herbal tea. Many people drink 96 ounces for a juice fast and over a gallon for juice feasting, so you are not limited, as it is a juice feast 🙂 drink as much as you want and what you feel is right for you. Most of my feast I was drinking 64 ounces of juice. It really made me wonder and think about how full and satisfied I was feeling throughout the day. If all I needed was such a small amount of food, why do I eat more than this on a regular basis! I am sure the reason as my sister-in-law said, is that “Food is yummier than juice”. We go out to big dinners or the office orders in lunch, etc. In life you can always find an excuse. But I find that listening to my body and eating when it is hungry is the best route for me. The struggle is to know when to stop. I only need a small amount of food, but we live in America where even our salads are Huge! Something to work on….and I will 🙂

But back to my cleanse… I normally get my juices from 3 different sources. I make a lot of them myself in my fabulous Breville juicer.  It is wonderful having my own juicer at my home, but you do not need one, or you can get a less expensive model if you are not sure how much you will be using it. We make green juice in my house every morning, so for us this was a very worthwhile a great investment! During the feast, I strain this juice to make sure I am not ingesting any fibers. On normal morning we just go ahead and drink, as it will not affect you negatively. I also supplement my own juices from Liquiteria. Such a wonderful place, they sell fresh pressed juices (which is what I buy during the cleanse because they are made in the Norwalk Press*)  fresh-squeezed juices, smoothies and some delicious snacks and food! I am so lucky that this place is within walking distance from me, amazing! Plus, they even deliver to me! Then there is this great cleansing service called The Blueprint Cleanse.  I love them! Their juices are divine and they deliver them right to you (or you can pick them up) They deliver 6 fresh pressed juices (they use a Norwalk Press as well), 3 days at a time. What I do is I order 6 days of the juice and drink 4 of these juices a day which lasts me 8 days. As I said, I only need the 4 (64 ounces) juices a day and I want to give my body what is says. (unless it is really asking for a plate of nachos, which is ok to give in to every once in a while) So I use these 3 methods of attaining my juice throughout the duration.

The best part about juicing is how I feel. I have so much energy, the first couple of days I am bouncing off the walls. I know this is because normally 80% of our energy goes towards digestion and while I am juicing my body gives all that energy back to me! So incredible! I wake up feeling great and always try to remember the crazy vivid dreams I had. I love how clear my mind is in order to have these kinds of dreams!

During the juice feast I have gone out to lunches, dinner, events and even cook many meals for my family. People are always curious and say things like “I could never do that” or “I would be starving!” or “Are you sure you don’t mind me eating” or “How can you be around food!?”. Although a lot of people think they are not capable of doing these cleanses or feasts, I have seen many of these same people go for it, even just 3 days, and had pleasant experiences. I am literally NEVER hungry during the cleanse! I would probably go on like this forever if I didn’t love food so much, it feels sooo good and I am a little sad to end it. I have yet to take my first bite of food! But as I said before, it is a feast, so if you are feeling hungry, light-headed or just want more; drink more juice, it is that simple! Also I am feeling so good about what I am doing for myself that I can be anywhere, with people eating all sorts of food and feel great! I am not jealous of what they are eating or feel bad that I can’t eat; I know I am doing the best thing for me at that time. And let’s be serious, the food will always be there! You can have some when the juice feast is over.

On a daily basis drinking green juice is so good for you! It is like an instant shot of goodness and health everyday! I really feel it as all those live enzymes and nutrients enter your body and wake you up. If you do not feel you can do a juice cleanse, or are not able to, or even if you have done cleanses and juice feasts before; adding green juice to your diet at least once a day is something to consider or learn more about.

* The Norwalk Press uses a hydraulic press to extract pressed juice. This the single most nutritionally complete juice, containing 3 to 5 times more vitamins, minerals & enzymes than juice extracted any other way. They also have a shelf-life of up to 4 days when refrigerated. The one problem is that they are super expensive!

Chocolates

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Although a Raw diet is mostly made up of greens and other veggies there are still many other divine desserts to partake in! (using ingredients like nuts, dates, coconut, raw cocoa and sweeteners like agave and raw honey) I am trying to feature some of the treats that I make on this site, but check out these gorgeous Raw bonbons made by Fine & Raw Chocolate and featured on DailyCandy!! They show a video of how they make them, really cool! Looks soooo good!!! I am so excited to try these!

These chocolates are not Raw, but they look scrumptious! Shaman Chocolates has expanded its collection of socially responsible organic chocolate bars to include two new flavors: Organic Dark Chocolate with Acai, Lemon & Orange and Organic Dark Chocolate with Green Tea & Ginger. Both new flavors feature superfoods that are rich in antioxidants and other healthful nutrients. All profits from the sale of Shaman Chocolates, which are Fair Trade, support the Huichol Indians in central western Mexico.

Raw Corny Soup

Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3 🙂

This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by JulianoEverything I have tried so far from him is so amazing! 

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  • 1/2 cup walnuts
  •  filtered water for soaking walnuts
  •  1 1/2 tablespoons white miso
  •  1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
  •  1/2 cup diced tomatoes
  •  1 tablespoon minced garlic
  •  1 tablespoon fresh dill, minced
  •  1 tablespoon fresh parsley, minced
  •  1 tablespoon chopped green onion
  •  1 teaspoon minced jalapeno
  •  1 ear of corn cut from the cob
  •  1 cup filtered water
  •  1/3 cup olive oil
  •  2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)

 Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purée for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.

Herbin’ Ranch Dip

Herbin’ Ranch Dip
By Kristen Suzanne
Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, Raw and Delicious! I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens*. Just a quick and easy meal with some baby carrots and this dip! SO GOOD!

1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

* To make this as a dressing, simply add more water until you reach the desired consistency.

* This dip also freezes well. I use my foodsaver and freeze little one serving packets of dressing so if I need some on the go, I can just grab a packet and use later that day! So easy!

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