Sunday, November 12, 2017

Thanksgiving Inspiration - Raw Vegan Sweet Potato Pasta With Cranberry Pesto

I cannot believe it is November already. Eleven days only till Thanksgiving. It's time to start the preparations for the big fest. If you are entertaining, things are a bit easier. 

If you are invited to a tradition turkey and gravy dinner, you might have to bring your own food with you. A large platter of fresh fruits and veggies and a vegan dip, might be a nice addition to your host's menu. Make sure that you inform them of your dietary preferences to avoid unnecessary confusion at the table.

For my Thanksgiving dishes I mostly use locally grown, organic, seasonal  ingredients. I also add typical fall and winter spices, raw honey, and a lot of citrus to my daily raw food dishes. All this to enhance my immune system. I start early to make sure that when the big flu wave comes, I do not need to worry about infection. Prevention is better than cure, no doubt.

 ~ Raw Vegan Sweet Potato Pasta With Cranberry Pesto ~


for the pasta
  • 1 medium large sweet potato per person
  • juice of 1/2 - 1 orange, depending on the amount of sweet potatoes used
  • 1/2 tsp pink Himalaya salt
  • 1 Tbsp virgin olive oil

for the pesto
  • 1 cup fresh cranberries
  • 1 cup dried cranberries
  • 2-3 large garlic cloves
  • 1/2 cup fresh basil leaves, packed
  • juice of 1 medium large orange
  • 1/3 cup virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1/2 tsp pink Himalaya salt
  • a few fresh basil leaves for garnish

  • Wash and peel sweet potatoes. Make "noodles" using spiralizer or julienne vegetable peeler.
  • In a large bowl gently mix the sweet potato pasta with orange juice, olive oil, and salt. Set aside to tenderize. 
  • Toss dried cranberries into a bowl of a food processor and pulse blend till most berries are crushed. Toss all the remaining ingredients and pulse blend until you get a creamy-crunchy consistency of a pesto sauce. Adjust the taste to your personal liking. Dried cranberries come mostly sweetened with apple juice and are sweet enough to balance the tartness of fresh cranberries. If you do not like the tartness, add a little raw honey, or maple syrup if you want to keep the recipe vegan. 
  • Portion out the slightly softened sweet potato pasta into individual bowls. Add a generous scoop of cranberry pest and garnish with fresh basil leaves. Enjoy in good company!

Tip: The leftover pesto can be stored in refrigerator for up to one week, in a meticulously clean, air tight jar.

I hope that this recipe inspires you to your own amazing creations. Enjoy whatever you are up to!

In radiant health - passionately raw - Dominique

Dominique Allmon©2017


Monday, October 30, 2017

Scary Veggies - Quick And Easy Raw Vegan Halloween Appetizer

There are at least a dozen occasions marked in our calendars that allow us to indulge in sweets and candy. Halloween is one, and we can always forgive ourselves for eating too much sugar, or at least repair the damage quickly by eating an extra amount of alkalizing fruit and veggies.

If you are giving a party and you are a raw food lover, you probably are trying to balance your Halloween menu, at least just a bit. You can have all the fruits and veggies you want and still make your table look creepy when the evening comes and the lights are out. 

This year I am making bell pepper Jack-O-Lanterns and a creepy avocado dip. It is a very easy affair. Quick to make and easy to serve. When planning your party, simply count how many people you are expecting and calculate how many jacks to prepare. Do not worry about making too many. All veggies can be juiced, composted, or used in many other ways, after the party. This is a low tech dish. All you need is a cutting board and a sharp knife. Pumpkin carving tool could help, but you can make the jack without it.

  • 2 large carrots per person
  • 5-6 green asparagus spears per person
  • 2 celery ribs per person
  • 3-4 green onions per person, tops trimmed a bit
  • 1/2 English cucumber per person
  • 3 large bell peppers per person

for the dip per person
  • 1 avocado
  • 1 large garlic clove to keep vampires away
  • 1 jalapeno pepper to help you run fast if zombies show up
  • freshly pressed juice of 1/2 lime to prevent the dip from looking too creepy
  • 1/4 cup coconut water
  • Celtic salt to taste
  • 4-5 black olives (in brine) for the decoration

  • Wash the vegetables. Peel and trim where necessary. Cut veggies into manageable sticks and set aside. Cover the veggies with damp tea towel to prevent them from drying up too quickly.
  • Cut off the tops of bell peppers and remove the seeds. Using a sharp knife carve Jack-O-Lantern features on each pepper. Test if peppers will stand upright on their own. If not, cut off a small portion on the bottom to make them even. 
  • Fill out the prepared peppers with veggie sticks and set them on a large platter if you are making a buffet, or on individual plates if you are having your Halloween dinner at the table.
  • In a blender blast all dip ingredients into a smooth-ish mass. Add more coconut water or lime juice if the dip is too thick. Season to taste. I added a few teaspoons of virgin olive oil for smoothness.
  • Portion out the dip into small bowls and decorate with black olives. Let the brine spill out into the dip. This will add small creepy veins and make the dip look eerie. I placed a pepper seed on each olive to make them look like eyes. You might have other ideas. Whatever you are up to, enjoy these creepy appetizer in good company. Boo!

Wishing everybody a spooky and fun Halloween - passionately raw - Dominique

Dominique Allmon©2017

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