Tag Archives: raw

Beet Salad with Simple Miso Dressing

DSC_0668 Please don’t hate me because my last three posts have been salads. I’ve to realize that when I come home after class, extravagance is not a thing. Efficiency and simplicity is what I’m all about these days. Another things I’ve noticed about myself is that my diet is hugely raw. Yes, I eat cooked grains and sometimes make roasted yam fries, but otherwise, my cooking is kept to a minimal (mostly because of the time). This salad is a prime example: shredded raw beets! Of course, you could shred them and roast them for a while (with a bit of oil and salt and pepper)to tenderize them, but here, I love the earthy AND crispy texture they give. Add a simple miso dressing and BAM, I got a salad for the ages. With this I had a fieldroast sausage, and a plain piece of toast (I’m not lying when I say I’m really into simplicity these days – I crave plain slices of toast). I simply ADORE Silver Hill’s Squirrely bread. Silver Hills Bakery makes awesome bread; they are vegan and packed full of goodness (and freakishly delicious).

I really love the white miso paste (which is the mildest) mixed with the balsamic vinegar; it’s a great combo of earthy and acidity. If you don’t know what miso is… I really couldn’t give you a good education on it… Basically there are A TON of different types of miso. It’s fermented. Yeah… Here’s a link to some info on miso!

By now, I’m positive you know the basics of how I make my salads, but here is the recipe regardless.

BEET SALAD WITH SIMPLE MISO DRESSING (serves two big bellies)

  • 2 cups raw beets, shredded (I used three medium sized beets)
  • 2 cups greens, chopped (I used kale)
  • 1/2 cup fresh parsley, chopped
  • 1 cup cremini mushrooms, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons white miso paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • nuts or seed of choice for garnish (sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)

Method:

Shred the beets on a mandoline or box grater and place into a large bowl. Add the greens, parsley, mushrooms, and onion to the bowl and mix.

In a small bowl combine the miso paste, balsamic vinegar, olive oil and salt and pepper and whisk to combine. If it’s really thick, add more olive oil or a bit of water. Pour the dressing over the salad and mix to coat.

Divide into two bowls and enjoy!

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Raw Caramel

DSC_0708 I feel like raw caramel is a bit of a trendy thing to do these days (I’ve seen about ten million recipes for it… I feel like even Lauren Conrad has one…). BUT I DON’T CARE BECAUSE IT TASTES LIKE SUMMER AND ALL THINGS GOOD. I love caramel. Specifically I love caramel apples. When my sister lived in Vancouver I would always demand to buy a caramel apple from Granville Island… I even forced her to fly one home on a few occasions… All that to say caramel has a special place in my heart.

The best part about this caramel is that there’s no boiling of cups and cups of white sugar! Or maybe the best part is that it tastes awesome… regardless, it’s super easy and made for a wonderful afternoon snack with some cut up apple. The main reason this is considered “raw” is because I used raw almond butter. Of course you can use any nut butter you want, and it can be roasted or salted if that’s what you have (I imagine this to be good with cashew butter).

As you can see in the picture, I had this caramel with apple slices (an organic Pink Lady apple, if you were curious). I imagine it’d be awesome with any other fruit, with chocolate, on toast with jam, in oatmeal or chia pudding in the morning. As I mentioned, it’s refined sugar free… therefore it’s the best kind of snack for any moment in the day.

RAW CARAMEL: (Makes 1/2 cup)

  • 1/3 cups dates, pitted and soaked for 4 hours in water (reserve the soaking water*)
  • 2 heaping tablespoons raw nut butter of choice** (I used almond)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch of salt

Method:

In food processor, or a high speed blender (I used my handy little magic bullet), blend the soaked and pitted dates, nut butter, lemon juice, vanilla, salt, and 2 tablespoons of the dates’ soaking water. If it’s too thick, add more of the soaking water.

Notes:*Instead of using the soaking water from the dates, you could alternatively use almond milk. **I’ve seen many recipes that use nut butter AND coconut oil. I imagine that’d be awesome and make it SUPER creamy… as always: feel free to play around!

 

Much love and peace in these stressful days of end-of-semester-madness.

Rum Balls

DSC_0193 - CopyWho doesn’t love a rum ball?!

For ukrainian christmas, my pop and I made these tasty vegan treats to serve with coffee. The traditional Ukrainian Christmas meal includes 12 dishes, all without meat or dairy. Essentially, it’s a feast full of mushrooms and beets and hearty grains.

This is the recipe we were inspired by. We added more melted chocolate, and rolled some in good quality cocoa powder (it made for a prettier plate). We also didn’t have a lot of dates so we made up for the difference with raisins (as a raisin fiend, I was very happy with this choice). The final touch, was that instead of the 4 tablespoons of rum, we did 3 tablespoons rum and 2 tablespoons cognac.

The one thing we were sad about was that as the hours passed, the alcohol either evaporated or was seriously absorbed by the fruit. Luckily these puppies didn’t wait too long to be consumed but it did pose an interesting problem.

HOWEVER, if you didn’t add the booze, these would be AWESOME energy bites/snacks. The dates provide the needed sugar for a good work out and the fat in the nuts would keep you satisfied and keep you going longer. Huh. From boozey party time to sweaty dancing time!

RUM BALLS: yields about 50 satisfying balls

  • 3 cups medjool dates (about 36 large dates)
  • 3 tablespoons rum
  • 2 tablespoons cognac
  • 1 teaspoon vanilla extract
  • 1 cup raw brazil nuts
  • 1/2 cup raw walnuts
  • 1/2 cup raw cashews
  • 3/4 cups dark chocolate, melted
  • 2 cups unsweetened shredded coconut
  • cocoa powder to coat

Method:

In a food processor pulse the dates, rum, cognac, vanilla, brazil nuts, walnuts, and cashews until they are chunky but well mixed. Drizzle in the melted chocolate and run the food processor until everything is finely chopped and sticking together.

Spoon the mixture into a large bowl and using your hands (or a wooden spoon), mix in the coconut. Once everything is well combined use your hands to roll out the balls.

If desired, roll the ball in cocoa powder (and tap off the excess).

Store in an air-tight container.

These balls were a huge hit with my fam… and I’m sure they will be with your fam too. (Unless your fam is my fam because my fam are my only readers… hehe)

DSC_0200 - Copy

Much love and warmth.