Outstanding Raw Vegan Sushi

Outstanding vegan sushi takes a little bit of effort, but, boy, is it worth it!

This dish is sure to impress fish-lovers and tree huggers alike.

Fresh veggies, mineral-rich nori and creamy mac and pine nuts simply can't be beat.

An ideal hors d'oeuvre at your next cocktail party.

The Perfect "Rice"

1 and 3/4 cups peeled fresh parnips

3 tbs. mac nuts

3 tbs. pine nuts

1 tbs. flax or olive oil

1 1/2 tbs. agave

2 tbs. lemon juice

dash of sea salt

1 tbs. organic tamari or unpasteurized miso

Place all ingredients in the food processor and pulse until you achieve a perfect rice-like consistency.

Marinated Veggies for Sushi

1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks

1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks

1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks

1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks

1 cucumber, cut into 1/4-inch-by-3-inch matchsticks

1 yellow zucchini, cut into 1/4-inch-by-3-inch matchsticks

Marinate everything for 1-2 hrs. in

3 tbs. sesame oil

1 tbs. black seeds

1 tbs. organic tamari

2 tbs. lemon juice

Keep in the fridge until ready to use.

Extras

1 avocado, julienned

1/2 cup sprouts (clover sprouts, sunflower sprouts, etc.)

Directions

Place a raw nori sheet face-down on a clean counter.

Spread a heaping spoonful of rice over the first quarter of the nori sheet, leaving a good one inch margin at the side.

Layer a colourful array of marinated veggies on top.

Top that with a few chunks of avocado.

Place a healthy handful of sprouts over the avocado.

Roll it up!

Use your thumbs and fingers or a sushi mat and roll it up.

When rolling, tighten the roll every time.

Wet the edge and let the roll sit seam-down for 5 minutes before cutting.

Using a serrated knife cut the nori roll into 5-6 equal parts.

Use a see-saw motion to make a perfect cut.

Plate 5 nori rolls and garnish with garlic chives, edible flowers and sesame seeds.

Serve with freshly grated wasabi and organic tamari.

Enjoy!

For the Love of Ireland GreenSmoothie

I dunno what it is that makes the beer green (!) but this chlorophyll-rich, vitamin picked, Irish Green Smoothie will have you dancing a jig in no time!

Ingredients:

1 c pure water

large handful of baby spinach

1/2 ripe avocado

(if you are looking for something super creamy and comforting, add the whole avocado!)

1/2 banana

1/2 lime

large handful of ice

Combine all of the ingredients in a high speed blender. Blend until smooth.

Serve in a pint glass and enjoy in the sun!

This recipe serves one, but it is super-easy to double or quadruple.

We leprechauns travel in packs!

Love,

K

Baja Breakfast Burritos

For those of us not lucky enough to be south on Spring Break...

I chowed down on this awesome raw vegan burrito before hitting the hills at Ski Fortune this morning and I was out flying.

Cashew-Cilantro Cheeze topped with Almond "Meat", tomatoes, avocado and red onion. If I had had more time, I could have fixed a salsa.

The recipe belongs to the wonderful Ani Phyo and you may watch Ani at work here:

http://www.welikeitraw.com/rawfood/2010/02/baja-taco-wraps-by-ani-phyo.html

The Cashew-Cilantro Cheeze is especially delicious and could also hold it's own as topping for zucchini or kelp noodles, or in a thai-inspired nori wrap.

Ingredients:

1 c raw cashews (soaked)

1/4 c cilantro

1/8 tsp sea salt

1 1/2 tsp garlic (I used 2 cloves)

2 tbsp lemon juice

1/4 c water (I used 1/2 c)

Toss sea salt and garlic into the food processor and chop until fine. Add cashews, lemon juice, and 1/4 c water, and process until smooth. Add cilantro and pulse until it has broken down. Ideally, the cheeze will be white with green specks.

Almond "Meat"

1 c raw almonds

1 tbsp olive oil

1 1/2 tsp cumin

1 1/2 tsp coriander

1/8 tsp sea salt

Chop almonds in food processor until you have reached a "ground beef" consistency.

Add all other ingredients and pulse until well-mixed.

variation: sub walnuts for almonds.

Directions:

Place either a romaine or collard leaf flat on a plate. Smother with Cashew-Cilantro Cheeze and top with Almond "Meat". Dress with thick slices of tomato, avocado, onion, olives and/or any other fixin's you may have on hand.

Enjoy in the sun and dream of the Mayan Riveria!

I had the joy of meeting Ani Phyo last summer at YogaWorks (Larchmont) in Los Angeles.

She is incredible sweet and promised to check out an Ashtanga class real soon!

Ani has several awesome unCook books on the market, including Ani's Raw Food Essentials, Ani's Raw Food Kitchen, and Ani's Raw Food Desserts.

Ms. Phyo's desserts will totally blow your mind. They are always a smash hit at birthday and office parties. No one will ever believe that they are wheat and dairy free!

Learn more about Ani at www.aniphyo.com

Watch Ani on Bizarre Foods with Andrew Zimmerman here: http://www.youtube.com/aniphyo

Love,

K

Raw Chocolate Boo-yah Brownies

Jodi, Johanna, and Sabrina from London, this recipe is for you!

This ultra-decadent brownie mix is quick and easy and definitely invites variation.

Base Ingredients:

2 c walnuts

2 c dates

1/2 to 2/3 c raw cacao or raw carob powder

1 tsp vanilla

dash of sea salt

Bonus Ingredients (because life RAWks)

you may add any or all of the following:

organic goji berries (or another organic dried fruit such as apricots or cranberries) , organic shredded coconut, raw slivered almonds, chia seeds, bee pollen, raw cacao nibs (can you ever have enough chocolate?), extra virgin coconut oil (adds a moist, creamy texture), or a touch of maca, cordyceps powder or blue green algae (for the die hard health enthusiast!)

Directions:

Pulse walnuts in food processor until chunky.

Add dates and pulse again.

Add cacao, vanilla, sea salt and all other magical ingredients and pulse until you have reached your desired consistency.

Fun Stuff:

You may form your brownies into balls and roll in shredded coconut.

You may press your brownie mix into a coconut oiled pan. Chill for 30 minutes and square off with a knife.

You may "ice" your brownies with cashew creme (1 c soaked cashews, 1 c pure water, quick squeeze of lemon and 1 tsp vanilla.)

You may crumble a brownie into a bowl and top with raw (or vegan) ice cream.

Raw Chocolate Boo-yah Brownies are loaded with Omega 3s, antioxidants, potassium, and magnesium.

They contain no added sugar and are 100% wheat, dairy, soy and cruelty free!

Enjoy all alone in the tub with a glass or wine, as a pick me up midday snack, as a quick breakfast or as an apres-ski treat!

xx

I Love GOOP!

I adore Gweneth Paltrow.

She is an award winning actor, super-mom, second series yogi and gluten-free chef.

Many of you may have seen gp with both feet behind her head in the riveting 2004 documentary film, Ashtanga NY.

I am greatly inspired by her blog/website www.goop.com where you can check out oodles of yummy recipes, avant-garde exercise and detox tips, the best places to shop, dine, vacation, etc. and sign-up for her weekly newsletter, GOOP!

"Country Strong" may not have faired so well at the box office -- BUT Gweneth is a menace cooking up bibimbop on YouTube: http://www.youtube.com/watch?v=3rJ2JC5QXf4

Love,

Katie

3 Quick and Easy All-Star Almond Recipes

Raw Almonds are Amazing. They are loaded with protein, vitamins B and E, manganese, magnesium, iron, copper, zinc and heart-healthy fats.

These super-nuts are guaranteed to boost your mood and put the shine back in your skin.

There are so many great ways to enjoy raw almonds.

Here are three of my favorites:

Raw Vanilla Almond Mylk

1 cup raw almonds (soaked overnight)

3 cups pure water

1 vanilla bean or 1-2 tsp vanilla extract

3-5 soaked organic dates

dash of sea salt

Rinse the soaked almonds and blend with the water until smooth.

Strain the mixture through a nut mylk bag, cheesecloth or strainer into a bowl.

Pour the fresh mylk back into the blender and toss in vanilla and dates. Blend until silky smooth.

Store mylk in a glass jar in the fridge.

Enjoy Vanilla Almond Mylk on top of chia porridge or raw cereal, as a base for smoothies, in your coffee or tea, or simply sip it on it's own.

Yum!

Spicy Almond Pate

2/3 cup whole almonds (soaked overnight)

2 stalks of celery, chopped

3 spring onions (green onions, scallions)

1 carrot, chopped

lemon juice from half a lemon

1/2 tsp dulse

1 tbsp cayenne pepper powder

sprinkle of sea salt

Process all ingredients in the food processor until you have reached your desired consistency.

Serve over top of a green salad, in a nori wrap, on flax or chia crackers, or use as a dip for your favorite veggies.

Almond Coconut Cookies

2 c whole almonds

1 c raw almond butter

1/4 c organic unsweetened shredded coconut

3 tbsp local raw honey

1/2 tsp sea salt

1/2 tsp organic vanilla extract

5 or 6 Medjool dates, pitted

Blend the almonds in food processor until coarsely chopped.

Transfer the chopped almonds into a large bowl and add in the raw almond butter, organic shredded coconut, raw honey, sea salt, and vanilla extract.

Stir until a stiff, very chunky dough forms.

Using your hands, thoroughly mix the dough and shape into ping-pong sized balls.

Slice the dates lengthwise and cut the halves into slivers.

Lightly press a sliver into the center of each cookie for decoration.

Store the cookies in a sealed container in the fridge for up to 2 or 3 weeks.

Variation: for added fun, toss in a handful of raw cacao nibs and/or organic dried fruit into the mix!

Love,

K*

I am Grateful for Cafe Gratitude!

I am celebrating the grand opening of the brand new Cafe Gratitude in Larchmont Village with their absolutely stunning Key Lime Pie.

It is a serious act of self-restraint to pour all the filling into the crust without first devouring it with a spoon!

Coconut Crust

1 1/2 cups unsweetened shredded dried coconut

1 1/2 cups raw walnuts or macadamia nuts

Dash of sea salt

1/2 cup medjool dates, pitted and chopped

1 tablespoon raw agave nectar

Key Lime Filling:

3/4 cup lime juice

2 medium avocados

1/2 cup + 1 tbs agave

1/4 cup + 2 tbs coconut milk

1/2 tsp vanilla

1/8 tsp salt

2 tbs lecithin powder

1/2 cup + 1 tbs coconut oil, melted

Blend all ingredients except coconut oil and lecithin until smooth. Add these and blend some more. Pour into coconut crust. Set in the fridge or freezer.

An extra special thanks to jb for taking me out to my very first Cafe Gratitude meal.

Love.

Katie's Whale of a Kale Salad

Kale is a nutritional powerhouse. And when I eat this salad, I feel like gold!

Ingredients:

1 bunch organic kale, washed and chopped finely

1 tbsp extra virgin olive oil

1/2 teaspoon sea salt

1/2 ripe avocado

juice of 1/2 lemon

8 to 10 cherry tomatoes, diced

3 scallions, chopped finely

2-3 tablespoons goji berries, cranberries or raisins

Love

Top with slivered almonds or white sesame seeds

Directions: Wash and chop kale and toss with olive oil and sea salt. Massage the kale greens until they become slightly tender. Scoop in avocado and massage it into the mix. Add lemon juice, tomatoes, scallions and dried berries of choice. Garnish as desired.

I am so happy that I love this salad. For years, I struggled to tolerate kale in almost all of it's many forms: kale chips, kale juice, kale in smoothies, etc.

Alas, I have found a winner!