Raw Italian Nachos Inspired by Joey Buona's!

One of my favorite things to do is to recreate my old favorite cooked foods into equally satisfying raw versions.  Pictured above is my adaptation of an Italian Nachos appetizer I had long ago at Joey Buona's in Milwaukee, Wisconsin.  In the restaurant version, the chips served alongside the Italian dip were fried and if I remember correctly, some dairy was involved.  

 I served these nachos at a Spa party for my friend, a bride-to-be, along with her bridesmaids the day before the wedding.

The CHIPS:

Slice Jicama, Yellow Summer Squash, and Zucchini thinly (with a mandoline if you have one available), place in a large bowl and drizzle with a touch of olive oil and sprinkle lightly with sea salt.  Dehydrate the chips at 115 until crisp.  Add fresh, thinly sliced baby portabella mushrooms and chopped raw kalamata olives just before serving.

The SUN-DRIED TOMATO SAUCE:

1/2 c. sun-dried tomatoes, soaked to soften

1/4 c. purified water

1/2 tsp. fresh lemon juice

1T. cold-pressed extra-virgin olive oil

1 garlic clove

1 T. fresh thyme or oregano

2 medium tomatoes, chopped

1/2 c. chopped fresh basil

1/4 c. fresh oregano leaves

1/2 tsp. sea salt

Blend the above ingredients in a food processor until smooth. 

Makes a great appetizer or poker night dish! ;) 

Raw Vegan Cinnamon Buns with Heavenly Chocolate Sauce

These are some chewy, sweet, and chocolaty cinnamon buns (move over cinna-buns!) I made for a breakfast-for-dinner party as a dish to pass.  They were very well received by a crowd not necessarily into raw foods or even health foods. 

This is just one of MANY recipes offered in David Wolfe and Shazzie's book on the best kept health secret in the world- RAW CHOCOLATE.  And yes- the raw part is the key!!!  Raw chocolate has 700% more antioxidants than even the best organic cooked chocolate and several more bliss chemicals (anandamides).  Pure chocolate, taken in its original form also has a rich history and is a food that opens up your heart and consciousness to blissful experiences.

Read the book!... make some chocolaty concoctions... and send them to me please :)

Long Lasting Salsa and 12 Reasons to Eat Hot Peppers

The following salsa's longevity is due to its lacto-fermentation. Lacto-fermentation is a way of preserving food using friendly, pro-biotic bacteria that both extend its shelf life, produce enzymes, and increase the bio-availability of the food's nutrients hundreds of times. It is a traditional, time-honored, and healthful way of preserving foods.

LACTO-FERMENTED SALSA:

Makes 1 quart

4 medium tomatoes, peeled, seeded and diced (use heirloom from the local Farmer's market whenever available)

2 small onions, finely chopped

3/4 c. chopped chile pepper, hot or mild

6-8 cloves garlic, peeled and finely chopped (optional)

1 bunch cilantro, chopped

1 tsp. dried oregano

juice of 2 lemons

1 T. sea salt

4 T. whey from homemade yogurt or an additional 1 T. sea salt

1/4 c. filtered or spring water

Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Enjoy!

Source:  Nourishing Traditions:  The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, Ph. D.


Why Eat Salsa Anyway.... ?
 
If you're a lover of spicy foods, I have good news for you: The spice in your foods benefits your health in multiple ways!

Hot peppers containing capsaicin, such as chile peppers or cayenne peppers-

• Are rich in a host of nutrients, including beta-carotene, eye-friendly cartenoids lutein and zeaxanthin, and vitamin C.

• Are rich in a host of minerals, including potassium, folic acid, and iron.

•  Increase your levels of endorphins, boosting your mood.

•  Help you feel more alert.

• Enhance your circulation.

• Have the ability to lower your body temperature by stimulating the cooling center of the hypothalamus in your brain. Peppers play a major part in helping tropical cultures get relief from high temperatures.

• Aid digestion and stimulate the appetite

• Do not actually irritate the stomach (as commonly believed), but prevent ulcers by killing bacteria and stimulating the lining of the stomach to secrete powerful protective juices.

• Reduce the likelihood of developing atherosclerosis by reducing blood cholesterol and triglyceride levels and platelet aggregation, as well as increasing fibrinolystic activity (the ability to prevent the formation of blood clots, which can lead to a heart attack, stroke, or pulmonary embolism). In fact, people in cultures who eat large amounts of cayenne pepper have much lower rates of the aforementioned diseases.

• Combat the common cold and sinus infections by stimulating the mucus membranes of the nose and sinuses.

• Are excellent scavengers of free radicals.

Sources:
The 150 Healthiest Foods on Earth by Jonny Bowden, P.h.D., C.N.S. 
The Encyclopedia of Healing Foods by Michael Murray, N.D.

Sometimes... You just need to eat a Pizza!

It's actually true:  There are times when the human body requires pizza to keep it going.  Oftentimes, this need arises on a Friday night.

Pictured above is one such pizza, made on a Friday night.  It's completely raw and vegan- believe it or not- and it tasted awesome!  The cheese is macadamia mozzerella, the sauce is made from sun-dried tomatoes and fresh tomatoes, and toppings include marinated spinach, tomatoes, and portabello mushrooms.

Recipe from Raw Food Genius/Visionary, Matthew Kenney: )