Garlic-Tahini Kale Salad
(serves 2, depending on appetite) 

For the salad:

2 bunches lacinto kale

several pinches sea salt

juice of 1/2 lemon

handful fresh parsley, roughly chopped

1/2 c sundried botija olives (or however many you like)

2-4 T Spirulina Crunchies

optional additions: sprouts, saurkraut, other fresh herbs (basil or dill especially), sundried tomatoes, cucumbers, etc

Garlic-tahini dressing:

1/2 c stone-ground tahini

4 T freshly squeezed lemon

2 cloves garlic, chopped

2 T chickpea miso

4 T extra virgin olive oil

2 tsp tamari

1 tsp tumeric

1/2-3/4 c water  (depending on desired consistency, I used 3/4 c)

First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with sea salt and lemon, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.

massaged kale

Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw or steamed cauliflower.

garlic tahini dressing

Massage dressing into salad to coat the leaves. Top with Spirulina Crunchies, chopped parsley, olives…

garlic-tahini kale salad

…and any other additions you would like.

topped with spirulina crunchies and ruby kraut

Enjoy!

Before I get to the hummus, however, I must share this special mylk…

Silky Pumpkin Seed Mylk

Pumpkin seeds have so many health benefits. They’re high in protein and minerals like zinc, magnesium and iron; reported to help lower cholestorol; anti-inflammatory; anti-parasitic, etc…Keeping this mylk on hand is an easy, delicious way to take advantage of these health benefits on a daily basis.

1 c styrian pumpkin seeds, soaked 3-4 hours and rinsed

3-4 c purified water (depending on desired thickness)

few pinches salt

1 tsp vanilla powder

sweetener to taste

few pinches cinnamom or pumpkin pie spice, optional

1 nut mylk bag

Blend rinsed pumpkin seeds with water in a high speed blender until smooth (when there’s no rattling sounds and the color looks uniform). Strain well through a nut mylk bag into a large container or bowl and reserve pulp for another use (see below). Return mylk to the blender after it’s been rinsed and add the remaining ingredients. Taste and adjust sweetness, spice or salt if necessary. Try adding to chai tea, smoothies, or mix with chia to make chia porridge. Enjoy!

Now on to our next feature…

Pumpkin Seed Pesto Hummus

1/4 c tahini

1/2 c zucchini, peeled and chopped

3-4 T lemon juice (4 if you like it more lemony)

1 small clove garlic

2 T extra virgin olive oil

2 T purified water

1/4 c chopped basil

2 T chopped parsley

1 tsp cumin

1/4 tsp salt

pepper to taste

3/4 c pumpkin seed pulp (reserved from making nut milk)

paprika for dusting, optional

Blend all ingredients except the pumpkin seed pulp in a high speed blender. Add as much of the pulp as you can to still be able to blend (you’ll need to use the plunger). Remove the hummus to a bowl and stir in the remaining pulp. Alternatively, you can process everything in a food processor, adding the pulp last. Serve as hummus dip, in marinated or dehydrated mushroom caps (top with Spirulina Crunchies), in marinated zucchini ribbons or in nori sheets with sprouts, cucumber and julienned carrot…

The options are endless Enjoy!

Today, I have a bonus recipe for you!

This raw food recipe was yet ANOTHER hit here at the VP warehouse.
I wanted to share with you how one recipe can be used for MANY things!
So, here’s another way to use that yummy cashew cheeze we made last time….

Watch the video here:

There are many variations of this recipe, so get creative, experiment and HAVE FUN!!!

Ingredients for the base:
6 oz – Acorn Squash or alternative (i.e. sweet potatoes)
3 oz – Chia Seeds (soaked for an hour/ overnight): http://vivapura.net/Chia-Seeds-raw-organic-1-lb
3 oz – Hemp seed meal: http://vivapura.net/Green-Hemp-Seed-Meal-raw-naturally-gr…
1 handful Fresh Basil
Pinch of pink salt

Directions for the base:
Soak the chia overnight in purified water (3 tbsp chia to 14oz water)
Peel & dice the squash
Use the food processor to combine/blend the chia, hemp seed meal and squash
Blend in basil and salt to taste
Take a dehydrator tray lined with wax paper or a Teflon sheet
Use a cake tin (12″ for this recipe) as a guide for the shape, pour the mixture on to the tray, then take the cake tin away to be left with a perfect pizza shape!
Dehydrate at 110 for as long as required (we ended up doing ours for 20 hours, 4 hours on one side then flip to finish for the last 16 hours)

Ingredients for the Tomato Sauce:
6 large tomatoes
1 big bunch of basil
1/2 onion
2 cloves garlic
1 tsp Really Raw Honey

Directions for the sauce:
Simply combine it all together using a Vitamix/any kind of blender.
Spread the sauce over the pizza base
finish off with cashew cheeze and your favorite pizza garnish…

For the cashew cheeze…
Check out this video:

http://www.youtube.com/watch?v=nTEg4HbM254&feature=ch…

To Garnish…
Whatever you desire!
(We used Red Botija Olives: http://vivapura.net/Sundried-Red-Botija-Olives-low-sea-sa…)

So, enjoy this recipe with all your friends, we’re sure they won’t be disappointed…

Hmmm… it’s been a while since I played with chocolate… too long in fact!
OK, watch this space, it’s time for some cacao creations!

xxx Susu xxx

Indiahhhhhh!

Choosing to become a yoga teacher gave me the perfect excuse to take long sabbaticals to India,
I loved traveling this magical continent from north to south sampling the many styles an approaches to yoga that were on the menu…

However, it was not only the yoga I fell in love with while I was there…
I also found it very easy to fall in love with the beautifully unique cuisine!
Indian food is soooooo much better in India…
the flavor and spices are combined in their own special way to create some mind-blowing meals…
nothing ever compares to the real thing…

I especially enjoyed my time in the south, the beaches lined with palm trees along with the warm sun was matched with smiling faces and a huge welcoming from the people of the sunny south,
No wonder every one there is so happy…

Kerala is the home of the coconut,
HEAVEN!
It was rare you would find a dish that did not include this delicious and abundant food

What does all of this have to do with a raw food diet and super-foods?
When I returned to the UK I continued to create the same dishes I had enjoyed every day in India,
I found great pleasure in spending hours experimenting with spices in the attempt to re-create the beautiful taste sensations of the south.

In March 2008 I decided  it was time to lift my health to the next level,
Switching to a 100% raw food diet made complete sense to me and I was lucky enough to catch this healthy habit early,
I went raw over night and did not suffer the major withdraw and detoxification I had been warned of,

The one thing that did bother me was how I would survive without my soul food…
Indian dishes… of any description!!!
However, I was determined and convinced I would be able to overcome this,
I was committed to finding an equally delicious and flavorful substitute for my favorite food using all raw ingredients…

The following recipe never fails!
Last weekend I got together with friends to enjoy an indian style banquet using many super high quality ingredients from VivaPura!
Everybody who tries this loves it….

Sweet Potato Coconut Curry & Monukka Mango Chutney

For the curry… 

Ingredients:
8 x large sweet potatoes or yams
1 x 9oz Jar of Vivapura’s Coconut Creme – original
1 x Tbsp organic curry spice
1 x Tbsp organic cumin
1x tsp Himalayan pink salt
Cilantro to garnish

Directions…

Start by preparing your VivaPura Coconut Creme, melt down over warm water... (it is best not to exceed 115°F)

...place in food processor...

...blend until big chunks are gone...

...add your spices...

...add melted coconut creme...

...blend until smooth...

...garnish with fresh cilantro!

For the chutney… 

Ingredients:
4oz VivaPura Jakfruit
4oz VivaPura Monukka Raisins
4 small ripe mangoes (Ataulfo are the best!)

1-2 tsp organic cayenne pepper (depending on how HOT you like it!)
2 tsp organic cumin
water for soaking

Directions...

Peel & chop mangoes, then cover all ingredients with water and soak together with spices for 3-4 hours...

...strain off the liquid into another bowl...

...we stored this sweet and spicy elixir and served it as a hot-shot before the meal!

...place soaked mixture into food processor...

... blend until smooth ...

... store in a jar for up to 3 days.

We enjoyed our Indian banquet with some extra special additions from friends…

Chocolatree - Onion Flat Bread

Click here to buy

Chocolatree - Curry Nori Nachos

Click here to buy

…and for dessert, Michelle prepared the most exquisite Chai Chocolate Cake Bites decorated with rose petals! ♥

Chai Chocolate Cake Bites ~ by Michelle

So go ahead and try it for yourself!
Light some incense and enjoy an Indian summer dinner with friends!
Have a great weekend!
Susan
x x x

The Vivapura B.L.T: Boy do we L♥ve Tahini!!!
The following recipe makes 1 wrap. Simply multiply the ingredients to make more for your friends and family!

Ingredients…
1 or 2 T Vivapura Stone Ground Tahini
1 or 2 T Spirulina Crunchies®
1 Nori Sheet (or as many as you plan to make into wraps)
Abundance of FRESH Mixed Salad Greens and micro greens (eg. sunflower sprouts)
Sliced organic tomato or sliced cherry tomatoes
1 tsp Coconut Aminos (an amino acid RICH replacement for soy sauce)
Optional: More coconut aminos for dipping

Directions…
1. Take one Nori Sheet, shiny side down. Place it length ways; this makes a bigger wrap Spread our creamy Tahini about 1/2 inch from the edge of the Nori Sheet…

Nori sheet with a good spread of tahini!

2.  Next sprinkle the Spirulina Crunchies® along the spreading on tahini. They will stick to the tahini which prevents them from falling out…

...now for a sprinkling of spirulina crunchyness!

3. Now pile on the greens of your choice (it’s great to experiment with different flavors like arugula or basil) and sliced tomatoes….

Add your favorite greens...

4. Starting from the side you spread the tahini, lift the nori up and over the greens and tighten it all up ( a bit like you are trying to roll up a rug or your yoga mat! ). Now keep rolling until you are about 1 inch from the edge.

Wrap it up!

5. To seal the wrap up, you will need a little bit of moisture. This is where the coconut aminos come in as a yummy ‘seal’. Simply pour 1 teaspoon along the edge you are about to seal and finally roll up the last inch. The wetness should soften the nori and stick the wrap shut. Don’t worry if you don’t have the coconut aminos… just use water instead. Use additional aminos for dipping if desired!

A tidy little package of goodness.... Slice with a sharp knife to get a clean edge

Michelle tried this out for herself and was so impressed, she said…
“… the combination of the savory cheesyness of the Spirulina Crunchies®, the sweetness of the aminos and the creamy nutty earthyness of the tahini, magically tastes like a BLT sandwich!!!”
…Now that’s a testimonial!

Nori wraps can be used as a handy on the go snack or a really filling and satisfying meal.
Impress your friends with this fancy delicacy while providing them with super-nutrition too!

I have tried many combos and this one seems to be the tastiest option for me, but you can try as many variations as you like…

• Swap the tahini for one of our smooth and creamy stone ground nut butters
• Create a new dressing to replace the coconut aminos, or even a simple squeeze of lemon
• Use some grated root veggies in place of greens…

The possibilities are endless!!!

♥ Enjoy! ♥

TRU Cuisine’s Rainbow Stuffing
(serves 6)

4 Stalks of Organic Celery (minced)

2 Medium Organic Zucchini’s (shredded & squeezed to drain any access water)

½ Cup Yellow Onion (finely chopped)

1 Large Carrot (shredded & chopped)

1 Sweet Apple (cored & diced)

¼ Cup + 2 Tablespoons Vivapura Monukka Raisins (chopped)

1 Tablespoon of Cold Pressed Olive Oil

4 to 5 teaspoons of Stuffing Mix – below

Mix all ingredients well; then add Stuffing Mix.

Stuffing Mix

2 teaspoons Mixed Italian Seasoning

2 Tablespoons Nutritional Yeast

½ teaspoon Garlic Powder

1 ½ teaspoons Dried Parsley

1 ½ teaspoons Dill Weed

1 teaspoon Tarragon

1 teaspoon Celery Seed

¼ teaspoon Cracked Pepper

3 ¼ teaspoons Onion Powder

Celtic Sea Salt to taste

Mix together well. ENOY! Will keep for 2 days refrigerated…We think this would be great with chopped golden cherries as well to add another dimension of sweetness to the dish (or chopped incan berries for a cranberry like tang). Yum!!

For more delicious recipes, information on Raw & Living Foods, upcoming events and class schedules, visit TruCuisine.com.

Wild Jungle Peanut Slaw

Dressing:
1 container Wild Jungle Peanut Butter
1/2 cup freshly squeezed orange juice
3 tbs. Styrian Pumpkin Seed Oil
3 tbs. raw honey or other sweetener
2 tbs. nama shoyu, wheat-free tamari or miso
2 tbs. apple cider vinegar
1 inch chunk fresh ginger, peeled and chopped
zest from one orange
1 dried chipotle pepper soaked in 1/2 cup of water, remove seeds from soft pepper
1/2 tsp. mineral-rich salt

Add all ingredients to a high-speed blender. Blend on high until well-combined and creamy.

Assembly:
1 mango, peeled and sliced
1 bunch cilantro, minced
1 cucumber, seeds removed & sliced
1 red pepper, sliced
1 head green cabbage, finely chopped
Wild Jungle Peanuts for garnish

Add dressing and everything except Wild Jungle Peanuts to a bowl. Toss well to combine. Serve with a sprinkle of Wild Jungle Peanuts.

If you eat cooked food the dressing goes extremely well with baked sweet potatoes, but then what doesn’t?

The recipe that I am going to share today I made right before my juice feast began. Before going raw Indian cuisine was one of my favorites to cook. It always wreaked havoc on my digestion though so sadly I rarely eat it anymore. I was desiring a creamy tomato curry that evening and had been thinking Coconut Creme would be the perfect ingredient in a raw curry.

Vegetable Masala and Goji “Rice”

1/4 leek, sliced thin
1 bunch spinach, roughly chopped
6 oz. mushroom, destemmed and sliced
1/2 pint grape tomatoes, sliced in halves
1 red pepper, sliced
1 lb. carrots, peeled and shredded
1 head of broccoli, chopped into small pieces
1 lime, juiced
2 cloves garlic, minced
1 tsp cinnamon
1 tsp. cumin
1 tsp. onion powder
1 tsp. mineral rich salt
2 tbs. olive oil.

Combine all of the above ingredients and massage until the spinach is slightly wilted. Spread on a dehydrator tray and warm on 115 degrees while you prepare the rest of the meal.

“Rice”:

1 jicama, peeled and chopped
1 white yam, peeled and chopped
1/4 cup Really Raw Almonds
2 tbs. olive oil
1/2 tsp. cinnamon
1/2 tsp salt
1/4 cup Goji Berries

Add above ingredients except for Goji Berries to food processor. Pulse until everything is chopped to a fine rice-like consistency. Mix gojis in by hand.

Curry Sauce:

1/2 cup Heirloom Sun-dried Tomatoes, soaked in 2 1/2 cups of water
1 clove garlic
2 tsp. cumin
3 tsp. paprika
1 tsp. chili powder
sprinkle of cayenne powder
1 tsp. onion powder
1 tsp. salt
1 container Coconut Creme Original, melted
1/2 pint grape tomatoes
1/2 tbs. apple cider vinegar
2 cups tomato soak water

Add all ingredients except Coconut Creme to a high speed blender. Start to blend, with the blender running on high pour in melted Coconut Creme.

Assembly:
1 bunch cilantro, minced

Remove vegetables from dehydrator and place in a bowl. Stir in curry sauce and cilantro until well combined. Serve curry with goji “rice”.

Coconut Curry Noodle Soup

4 cups water, cool to warm depending on the temperature you would like the soup
2 limes, juiced
2 inches ginger, peeled & chopped
2 cloves garlic, peeled & chopped
1 tbs. miso
1 piece wakame, broken up
1 tbs. olive oil
1 tbs. yellow curry paste or curry powder
1/2 tsp salt
cayenne pepper or hot pepper sauce to taste
1/4 cup coconut creme, melted
1 bag kelp noodles, soaked in warm water about 30 minutes
1 red pepper, quartered & sliced
1 sweet potato, shredded (or 2 carrots, shredded)
1/2 bunch cilantro, finely chopped
1/4 pineapple, chopped
1 avocado, sliced for garnish

In a high-powered blender combine water, lime juice, ginger, garlic, miso, wakame, olive oil, curry, salt & cayenne. While blender is running pour in melted coconut creme.

Drain kelp noodles and chop into shorter lengths. Toss in a bowl with red pepper, sweet potato, cilantro and pineapple. Pour in curry broth and mix well. Serve in bowls topped with avocado slices. In the picture I’ve also sprinkled each bowl with sea lettuce flakes.