• side dish

    Amaize-ing Mango Salsa

    by  • July 13, 2015 • salads, side dish, snacks • 0 Comments

    It’s salsa season!  Fresh ingredients are readily available & I had a couple of ripe mango in my fruit bowl, so I could’t wait to whip up some amaize-ing mango salsa with this gorgeous white sweet corn I got.  This corn is to live for–it’s so sweet & crunchy & tastes so darn good as is–there is no need to cook it at all!  And this salsa is great on anything … salads, corn chips, jicama chips, collard wraps, or just by the spoon full.

    Amaize-ing Mango Salsa – serves lots / makes 1 large bowl

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    1 lime, juiced

    1 tsp sea salt or to taste

    2 ripe mango, peeled & sliced / or substitute 3 Medium Tomatoes for a reg toma salsa

    1/2 red pepper

    1/4 cup yellow or red onion

    1/4-1/3  cup cilatro

    1 serrano pepper

    Slice corn off the cob & into a bowl.  Squeeze lime juice over corn & mix in sea salt & set bowl aside.  Place remaining ingredients in the food processor & pulse chop until nice & chunky.  Mix ingredients from food processor into bowl with corn, lime juice & salt.  Toss well, garnish with a little cilantro & serve with your chips, salad or wrap of choice.  SO GOOD!

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious!

    Amaize Cabbage Slaw

    by  • July 13, 2015 • recipes, salads, side dish

    I love a good slaw & adding in some fresh corn & herbs makes it extra special!  I used cilantro in this round of slaw, but dill would certainly be dill-icious too. 🙂

    Amaize Cabbage Slaw – serves 6

    salad:

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    2 cups green cabbage, sliced thin

    1 cup purple cabbage, sliced thin

    1 large carrot, shredded

    1/2 red pepper, diced

    1/4 cup cilantro, chopped

    1 Tbs coconut aminos or soy sauce

    dressing:

    1 cup cashews

    1/2 cup of water or more as needed

    1/2 lemon, juiced

    1 clove garlic

    1 tsp sea salt or to taste

    1/4 cup cilantro

    Place all salad ingredients in a bowl & set aside.  Mix dressing ingredients together in a high speed blender or food processor & blend until smooth & creamy.  Scrape dressing into bowl of veggies & toss to coat.  Eat as is or with greens or chips.

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious!

    Butternut Squash Soup

    by  • November 7, 2014 • recipes, side dish, videos • 1 Comment

    Butternut Squash Soup with Cashew Cream

    Watch the video recipe below!  YUMMMMM!

    Butternut Squash Soup – serves 2-4

    2 cups butternut squash, cubed

    1 apple, chopped

    2 scallions

    1/2 celery stalk

    1/2 avocado

    1 tsp cinnamon

    1/4 tsp nutmeg

    1 tsp sea salt

    3-4 pitted medjool dates

    1/4 lemon, juiced

    1/2-1 tsp fresh rosemary (or try cilantro, dill or thyme)

    2 cups hot water

    Place all ingredients in the blender & blend until smooth & creamy.   Top with cashew cream & serve up!

     

    cashew cream

    1/4 cup cashews

    1/2 cup water

    1 Tsp nutritional yeast

    pinch or 2 of sea salt

    Place all ingredients in the blender & blend until smooth!

    Summer Slaw

    by  • July 4, 2014 • entrees, recipes, salads, side dish • 0 Comments

    Summer Slaw … the perfect meal or side dish! serves 6

    salad:

    1 head napa cabbage, sliced thin

    2 carrots shredded

    1 cup peas

    1 cup corn

    1/4 cup dill, chopped

    sauce:

    1 1/4 cups cashews

    1 small handful dill

    1 small handful chives

    1 clove garlic – optional

    1 tsp apple cider vinegar

    2 tsp turmeric powder

    1/2-1 tsp sea salt

    1 cup of water (add up to 1/4 cup more if needed)

    Place all salad ingredients in a large bowl & set aside.  Place all sauce ingredients in a high speed blender or food processor & blend until smooth.  Mixture should be slightly runny so that it pours.  Pour over salad ingredients & toss until well coated.  Eat up!  🙂

    Cornbread Stuffing

    by  • November 27, 2013 • entrees, Holidays, recipes, side dish • 0 Comments

    Corn Bread Stuffing

    Makes 8 servings

    Marinated veggies:

    1/2 cup mushrooms, diced

    2 Tbs yellow onion, minced

    ½ red pepper, diced

    2-3 Tbs coconut aminos (soy sauce)

    Stuffing Mix:

    3/4 cup of sunflower seeds, chopped

    3/4 cup of pumpkin seeds, chopped

    2 cups corn (I use thawed organic frozen corn)

    1 celery stalk, minced

    1/2 cup of fresh cranberries cut in half

    ½ apple, diced

    2 Tbs of maple syrup, agave or honey

    1/4 tsp sea salt or to taste

    2 Tbs cilantro, chopped

    2 Tsp parsley, chopped

    Marinate your mushrooms, onion & red pepper for 10-15 minutes in coconut aminos & set aside.  Chop nuts in food processor until a chunky flour forms then pulse chop in the 2 cups of corn.  Place mixture in large bowl & add in remaining ingredients & toss.  Serve as is or warm in dehydrator for 2 hours at 110.  YUMMMM!

    Here are a few more Thanksgiving recipes:

    Nut Loaf / Neat Loaf  •  Un-roasted veggies  •  Holiday Stuffing •  Cranberry Orange Relish  •  Pumpkin Pie

    HAPPY THANKSGIVING, RAWK STARS!  

    I am so grateful for YOU!

    Walnut Pesto … YUMMMM!

    by  • August 16, 2013 • recipes, salads, side dish, snacks • 0 Comments

    Summer is bursting with flavor & I thought I’d whip up some pesto to share with you.  It tastes divine on a slice of heirloom tomato!

    Walnut Pesto

    4 cups fresh basil

    1 cup walnuts

    1/4 cup olive  oil

    1/4 tsp sea salt or to taste

    1/4 cup sundried tomatoes, soaked in water for 1 hour & drained – optional

    Place all ingredients in the food processor & pulse chop until your desired consistency is achieved.  SO GOOD!  🙂

    You can use it as a dip for veggies or on raw bread or crawkers or thinned out as a salad dressing. ENJOY!

    Strawberry Orange Salad

    by  • June 10, 2013 • recipes, salads, side dish • 0 Comments

    I love a fresh &  fruity salad!  Here’s a really simple one.

    Strawberry Orange Salad

    1 head of your favorite lettuce

    1 orange, peeled & sliced

    5 strawberries, sliced

    2 Tbs chopped mint

    dressing:

    1 orange

    5 strawberries

    1 Tbs mint or basil

    2 Tbs olive oil

    1 tsp apple cider vinegar

    1/2 tsp ginger, grated

    1/4 tsp sea salt

    Blend all ingredients together & pour over salad.   Eat up!  🙂

    Banana Bread Recipe & Happy National Banana Bread Day

    by  • February 23, 2013 • recipes, side dish, snacks, sweets • 0 Comments

    Banana Bread – makes 12-14  5″ pieces

    1 cup ground golden flax (or dark)

    1 cup ground sunflower seeds

    2 bananas

    2 tsp cinnamon

    1 tsp vanilla or 1 vanilla bean scraped

    1/3 cup coconut sugar crystals or other sweetener

    2 Tbs coconut nectar or maple syrup

    1 cup water or more as needed

    1/4 tsp sea salt

    2 bananas, sliced

    1/4 cup chia seeds – optional

    1/4 cup chopped walnuts – optional

    Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl.  Now mix in sliced banana & chia & walnuts if you are using them.  Spread mixture, 1/2″ thick, onto a teflex sheet  & dehydrate at 135 for 2 hours.  After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115.  Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved.  Serve with a sweet coconut oil while warm.  YUMMMMM!

    Sweet Coconut Oil Butter

    1/4 cup coconut oil

    1 tsp cinnamon

    1 tsp cacao

    1 Tbs coconut nectar or maple syrup

    Warm mixture & mix together to spread on banana bread.

    Carrot Ginger Soup

    by  • January 21, 2013 • entrees, recipes, side dish • 0 Comments

    Carrot Ginger Soup – Serves 4

    4-5 large carrots, chopped or shredded

    2 dates, pitted

    1 ripe avocado

    1 1/2 Tbs grated ginger

    1-2 cloves minced garlic

    1 tsp cumin

    1/2  sea salt or to taste

    2 cups hot water or almond milk

    Blend all ingredients in a speed blender until creamy & smooth.  Top with a little cinnamon & a sprig of cilantro.

    NOTE:  add in 1/2 cup of shredded coconut & 1 tsp curry for a coconut curry soup.  Or add in 2 cups of greens for a rawlicious green soup.  Lots of options!


    Un-roasted Veggies

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    Simple & raw-licious as a Thanksgiving side dish!  🙂

    Un-roasted Veggies

    Makes 4 servings

    2 cups cauliflower

    2 cups broccoli

    8-10 brussel sprouts, sliced

    2 carrots, shredded1/2 red pepper, diced

    2 cloves garlic, minced

    1/3 cup olive oil

    2 Tbs maple syrup

    3 Tbs coconut aminos or soy sauce

    Toss all ingredients together in a bowl–mix well.   Place on a teflex sheet in the dehydrator for 2 hours at 115.