Today's Raw Recipes

Breakfast: Raw Berry Blend Juice (recipe from Donna Karen via Martha Stewart)

Yes it's true, there are a few raw recipes on Martha Stewart's site. I didn't have any bee pollen lying around, so I didn't include it. The result was berry-licious!

• 1/2 cup strawberries
• 1/2 cup raspberries
• 1/2 cup blueberries
• Pinch of sea salt
• Dash of raw agave
• 4 to 5 Brazil nuts
• 1 teaspoon coconut oil
• 1 tablespoon bee pollen (optional)
• Unsweetened coconut flakes (for garnish)

Lunch: Raw Creamy Tomato Basil Leftovers Soup

Remember last week's minestrone soup and the basil pesto sauce that I made for my "pasta"? Well I made a lot ... of both. So I wondered: what would these two taste like together? The answer is pure raw food heaven. Last Tuesday night I combined both in a container and stuck it in the freezer. Last night I took it out and put it on the counter to thaw. Garnished with a few pieces of fresh avocado and parsley, and voila!

Dinner: Raw "Tuna" Salad (recipe from gone raw)

I thought I better put tuna in quotation marks as there are some raw foodists that eat actual fish. Thankfully this delicious dish is fish (& cruelty) free. It's a little bit more time consuming than the dishes that I usually feature on this site, but definitely worth it.

• 2 cup almonds
• 3 stalks celery, diced
• 3 green onions, thinly sliced
• 1 tablespoon chopped parsley
• 3 tablespoon lemon juice
• 1 clove garlic
• 1 teaspoon sea salt
• 2 dashes cayenne pepper
• 1 cup pine nuts
• 2 tablespoons unpasteurized apple cider vinegar
• 4 dates, pitted
• 1 clove additional garlic
• 1 teaspoon additional sea salt
• 1 tablespoon additional lemon juice
• 1 large avocado
• ½ teaspoon each dill, thyme, basil (optional)

Place almonds, parsley, 3 tablespoons lemon juice, 1 clove garlic, 1 teaspoon salt and cayenne pepper in a food processor. Pour the mixture into a bowl and mix with the chopped celery and green onions. Set aside.

Now make the "mayonnaise". Place pine nuts, avocado, 1 tablespoon lemon juice, 2 tablespoons apple cider vinegar, 1 teaspoon salt, dates, 1 clove garlic, and spices in the food processor. blend until the mixture becomes really smooth and creamy.
Next mix the "mayo" with the celery mixture. Garnish with sliced avocado, sliced tomato, sprouts or olives. If you'd like a "tuna" salad sandwich, place the mixture on a collard leaf and roll. Cut the roll in half.

Dessert: Raspberry Ganache Fudge Cake (recipe from Ani Phyo via Go Dairy Free)

FUDGE CAKE -

• 3 cups dry walnuts
• 2⁄3 cup unsweetened cacao powder or carob powder
• 1⁄4 teaspoon sea salt
• 1 cup pitted Medjool dates

FROSTING -

• 1⁄3 cup semi-soft pitted Medjool dates
• 1⁄4 cup agave syrup
• 1⁄2 cup ripe avocado flesh (from about 1 medium avocado)
• 1⁄3 cup cacao powder

FILLING -

• 1⁄2 cup raspberries

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over processing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week.

Next Tuesday I'll be away from home visiting family for Canada Day celebrations. It'll be my first attempt at eating raw on the road. Stay tuned ...