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Mango, Arugula Green Smoothie, and Arugula with Peppery Vegetables over Coconut Brown Rice

Last night I realized I didn’t have any spinach to make my family’s favorite green smoothie. The only greens I had was lamb’s quarter (mache), and arugula. I love arugula, but it is a bit spicy – like a peppery mustard flavor. But I thought, “why not?” I could just add extra banana and pray for the best. Well, the results were great. It was a hit with my family. In fact, the flavor was minty and very refreshing. However, I have to say, it didn’t smell minty fresh, it smelled more like peppery-mustard – but that’s okay.

For those of you who aren’t familiar with this spicy green, arugula is a leaf vegetable, and has been grown in the Mediterranean since Roman times.  Because of its strong flavor, arugula is often mixed with milder greens to balance the flavor. Arugula is great to sauté with other fresh vegetables with or without olive oil. It’s a great replacement for escarole, and dandelion greens.

Arugula is rich in vitamin C and potassium, and is considered a cancer-preventing food. Arugula has the same amount of calcium as spinach, but has better calcium absorption. During ancient Roman times, arugula was considered an aphrodisiac. Arugula usually is collected in the wild. It wasn’t until 1990 that this spicy green was cultivated on a large scale. At your local Trader Joe’s you can purchase arugula both in its organic cultivated state, or as the traditional wild arugula. I tend to purchase the wild arugula as it has a much stronger flavor.

I use arugula in a lot of my meals. It’s great for spicing up a dish, or balancing out the flavors of a dish. Its great raw or slightly cooked and it goes great with just about any vegetable, and many fruits. If you haven’t tried it, I highly suggest you do. Here are my recipes for the day using this wonderfully, nutritious, and flavorful green. Enjoy!

Mango, Arugula Green Smoothie
Ingredients:
3-4 handfuls Arugula
1 scoop vanilla-hemp protein powder
1 scoop Delicious Greens 8000
2 cups mango chunks (fresh or frozen)
2 medium bananas, peeled
1 spoonful raw honey
1 T bee pollen
4-6 drops SweetLeaf Stevia clear liquid
3-4 ice cubes purified water
purified water

Preparation:
Combine all ingredients in a high-speed blender. Cover blender half-way with the purified water. Blend on high until super smooth. Makes about 2-3 12oz glasses.

Arugula with Peppery Vegetables.
Ingredients:
1 Red pepper, seeded, cored, and chopped
1 Orange pepper, seeded, cored, and chopped
1 Yellow pepper, seeded, cored, and chopped
½ large Sweet onion, peeled and chopped
1 full cup Butternut squash cubes (fresh or frozen)
1 full cup Sweet potato cubes (fresh or frozen)
2 T Coconut butter or goats butter
1 T EVOO
1 tsp Sea salt
½  tsp Pepper
½ tsp Chili pepper flakes
1 tsp Garlic powder
½ tsp Onion powder
1 tsp Bragg’s spice blend with kelp
dash Nutmeg
dash Cinnamon
½ cup Dried shredded coconut
2-3 cups Arugula

Preparation:
Add olive oil (EVOO) to a large skillet with lid. Heat on medium, and add coconut butter. Let melt slightly. Add all ingredients except spices and arugula. Place lid on top, and toss occasionally during heating process. Heat, but don’t overcook. You want to lightly sweat the veggies but keep them at a warm – not hot temperature. Lower temperature to simmer. Add shredded coconut and arugula. Toss well and remove from heat. Serve with or over top of coconut brown rice.

Coconut Brown Rice.
Ingredients:
1 cup Japanese brown rice
2 cups purified water
dash sea salt
dash pepper
1-2 T Coconut butter

Preparation:
Combine rice and water in a medium-sized sauce pan. Add a dash of salt and heat water and rice to a boil. Reduce heat to a simmer and placed a lid on top. Let simmer for 20-30 minutes until rice has absorbed all water and is fluffy. Remove from heat and add pepper and more salt. Stir up rice, and add the coconut butter, stir again. It’s ready to serve.

Collard Greens stuffed with Spicy Mock Seafood Pate

Last night I felt like making pate, but wanted to include some seaweed. I didn’t want the typical “mock” tuna, or “bean-like” pate. I wanted something that would remind me a little bit of crab or white fish…although the pate didn’t quite remind me of that flavor – it ended up tasting quite yummy. It was especially enjoyable rolled up in fresh collard green leaves and dipped in my favorite tahini-based vegan goddess dressing (not raw). This is a great dish to take for lunch, or to have at dinner, or if you are in a hurry. I hope you like it!

pate stuffed collards

Spicy Mock Seafood Pate
Ingredients:
1 cup soaked raw almonds
1/2 cup soaked raw sunflower seeds
1 red bell pepper (chopped)
1 cup soaked raw Dulse seaweed
1 T raw honey
1 tsp or more cayenne pepper
1 tsp ginger
1 tsp or more sea salt
1 tsp ACV
1 T nutritional yeast
1 T nama shoyu
1/4 cup raw Brazil nuts
dash or two of your favorite herbs and spices

Other Ingredients:
collard greens
tomatoes (chopped)
Persian cucumbers (chopped)
Fresh micro greens, lettuces, and herbs

Pate Preparation:
Chop the red bell pepper a food processor until creamy. Then add the soaked nuts and process until creamy/crumbly. Add remaining ingredients and blend until smooth. Set aside.

spicy mock seafood pate

Collard Greens Preparation:
Wash collards to remove any dirt, then pat dry. Carefully thin out leaf stems so that collard is flexible, and can be rolled without tearing. Set aside.

Assembly:
Place some fresh micro greens and herb salad mix on one side of the collard. Top with 2-3 large spoonfuls of the pate. Top with cucumber and tomatoes. Carefully roll-up the collard like you would a burrito. Prepare the remaining collards in the same way until you have used up either all the collards or all the pate. The stuffed collards are now ready to eat. Serve with your favorite dressing or dipping sauce. I used a tahini based dressing…yummo! Enjoy!

prep-pate stuffed collards

pate stuffed collards with dipping sauce

Collard Wraps with Avocado Nut-Seed Pate

Now that the holiday season is officially over and behind us, I realized it’s time to get back on track with my eating habits. Overall I haven’t been too bad, but I want to break the organic processed chip habit I’ve formed again (it’s been three days), and I want to eat more live fresh greens (dark greens), and eat less overall during the day. I may even do a juice or smoothie fast within the next couple of weeks. I’ll keep you posted on that. For now, I was craving pate and collards, so I came up with this little recipe. Hope you like it! =)

Ingredients:
1 cup raw cashews (not soaked)
1/2 cup raw almonds (not soaked)
1/2 cup pumpkin seeds (soaked)
1/2 cup sunflower seeds (soaked)
2-3 T raw hemp seeds
3 stalks celery (chopped)
big handful fresh parsley (chopped)
1 avocado (pitted, peeled, and chopped)
1 T hemp oil
sea salt (to taste)
cayenne (to taste)
garlic powder (to taste)
onion powder (to taste)
(1/3 cup) water (adjust as needed)

Collard Greens (about 3-4 leaves)
1 Roma tomato (chopped small)
mixed lettuce and herbs

Preparation:
For the pate, combine the nuts and seeds in a food processor and pulse until smooth. Add celery, parsley, avocado, hemp oil, and spices and pulse again. Add water as needed to make consistency smooth but thick.

Prepare collard greens by cutting off stems, wash and pat dry. Carefully shave part of the stem that the leaf surrounds to make collard green pliable. Place some mixed lettuce and herbs on top the inside of the collard green leaves. Place a big heaping scoop of the pate on top and slightly spread out. Top with chopped tomatoes and more herbs or sprouts. Carefully roll the collard like a burrito. Secure with a toothpick if necessary. It’s ready to eat! Enjoy!

Brussels Sprouts and Sweet Potatoes with Coconut Curry Spice

Okay, so I’m posting another Brussels Sprouts recipes. I just can’t help it – I’m on a Brussels Sprouts kick!!! Hope you like it!!!

Ingredients:
1 lb Brussels sprouts (trim off ends, and slice)
1 lb sweet potatoes (peeled and cut into small cubes)
1 bunch fresh parsley (cut off stems, and coarsely chop)
2-3 tsp or more curry powder
1 tsp or more nutmeg
1 tsp or more garlic powder
1 tsp or more onion powder
1/2 tsp or more of ginger powder
1/4 to 1/3 cup dried shredded coconut
1 T hemp oil
1/2 T extra virgin olive oil
2-3 drizzles agave nectar

Preparation:
Lightly warm Brussels sprouts and sweet potatoes in dehydrator or lightly steam. Remove and place in a large mixing bowl. Add remaining ingredients and toss well. Serve with your favorite raw crackers or bread. Yummo!

Brussels Sprouts Two Ways

Since the weather has been colder out, I’ve been craving warm vegetables. I’m still eating a high raw diet, but I have been slightly warming some of my veggies. When I say warm, I mean, I place them in the dehydrator for a bit, or I lightly steam them. I do this by heating up water in a pan just before it boils. Turn of the heat and let it sit. Then I add the veggies I want to warm and place a lid on it and let it “steam” for a few minutes (only about 1 to 3 minutes). Then I remove them and serve. They are still considered raw, since the temperature of the food does not rise above 116 F degrees, and it’s nutritious, but slightly warm to give me that feeling I crave.

I love Brussels sprouts, but since I went raw I haven’t had them. I didn’t particularly care for them raw, but I discovered that lightly warming them up with steam makes them perfect! So, I came up with two delicious, simple, fast, and warming Brussel Sprouts dishes I think you’ll love. Enjoy!

Brussels Sprouts with Pine Nuts
Ingredients:
1 lb Brussels Sprouts (stems removed, and sliced thin)
1/2 tsp sea salt
1/2 cup pine nuts

Preparation:
Lightly steam the Brussels Sprouts as described in the first paragraph of this post. Remove and drain. Place in a bowl and add sea salt and pine nuts. Toss well and serve.

This next dish was actually inspired by a recipe I found in Vegetarian Times’ Healing Foods Cookbook. I slightly changed things up. Hope you like it.

Brussels Sprouts with Cranberries and Walnuts
Ingredients:
1 lb Brussels Sprouts (stems removed, and sliced thin)
1/2 cup walnuts coarsly chopped
1/2 cup dried cranberries chopped
1/2 – 1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 T (more or less) cold pressed Hemp Oil
1/2 T cold pressed Olive Oil
2-3 drizzles of raw agave nectar (or to taste)

Preparation:
Lightly steam the Brussels Sprouts and place in a bowl. Add remaining ingredients and toss well. This dish is a very hearty meal. Try exchanging the walnuts for chopped pecans, or dried apple pieces and raisins in place of the dried cranberries. I think you will agree that this dish is super yummy, and makes you feel cozy too! Perfect for Winter! =)

Peace!:)

Debbie

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