Tuesday, January 20, 2015

Creamy Tomato Sauce (Vegan, Salt Free, Oil Free, Low Fat, Raw)

I love playing around in the kitchen and creating new raw recipes. Usually I make them up as I go along, tossing together ingredients, tasting, adding, changing, and discovering new tastes and textures. That is what I love about the raw vegan lifestyle, things never get boring.



Last night I was in the mood for Zoodles and wanted a creamy sauce that was very low in fat. I only used 1/4 of a small Haas avocado to give this sauce a really creamy texture. By adding in some leftover pieces of zucchini from the Zoodles you can use less avocado and still obtain a thick, creamy consistency. Here is the recipe:





 Creamy Tomato Sauce

by Elizabeth @rawlivingandlearning.blogspot.com

1 small Heirloom tomato
1/4 of a small Haas avocado
5 sundried tomatoes
1 small clove of garlic
palm full of scallions
juice of half a lemon
1/2 cup of green zucchini
1/4 of a small orange bell pepper
fresh cracked black pepper
Water as needed for blending

Garnish: Portobello mushroom, broccoli sprouts, orange bell pepper

In my small Tribest blender carafe I blended all of the ingredients until thick and creamy. Served over Zoodle Pasta. Garnished with sliced portobello mushroom and the remaining orange bell pepper, and some broccoli sprouts. Or if you do not include mushrooms in your diet simply omit them as a garnish. I show the dish made both ways. 



Without Mushrooms



With Mushrooms



+JMJ+ Today I am grateful for children who are eager to learn and eager to do their best at their home studies. Makes my job a lot easier that's for sure!!!!

Friday, January 9, 2015

Tahini Zucchini Dressing

I wanted to share another raw salad dressing with you. This one is so creamy, so easy, and super delicious. It is made with just a few ingredients and can be made in a small, personal sized food processor or in a blender.
When I transitioned to this lifestyle over 6 years ago it seemed like I was always searching for raw salad dressing recipes. I knew that the standard processed dressings were no longer an option due to all of the harmful ingredients and unhealthy oils they contain. So I was constantly searching for yummy and satisfying dressings to use on my salads and as vegetable dips. Well, here is one that is definitely a winner! I hope you enjoy it as much as we do.



Diced organic zucchini, raw tahini, fresh lemon juice, spices

Organic coconut nectar sugar
 

Tahini Zucchini Dressing

by Elizabeth @rawlivingandlearning.blogspot.com
 
1/4 Cup of diced, organic raw zucchini
 
2 Tablespoons of raw Tahini
 
Juice of 2 lime wedges
 
1/2 tsp onion powder
 
1/4 tsp garlic powder
 
Freshly ground black pepper, to taste
 
1/2 tsp coconut nectar sugar
 
Splash of water for blending to desired consistency
 
In my small Tribest blender container I blended all of the above ingredients, adding a splash or two of water as needed to obtain the consistency I wanted.
 
 

 
 
I drizzled mine over a simple tossed salad made with Romaine, baby peppers, cucumber, and Grape Tomatoes.




+JMJ+ Today I am so grateful that my Mom is doing well after her unexpected surgery! Thanking and praising God!!!

Friday, January 2, 2015

Creamy Dill Dressing/Dip (raw, vegan)

I've been posting like crazy on Instagram and forget to re-post my recipes on the blog. Well my focus this new year is to stay committed to my blog as well as Instagram because I get so much joy from both. I have found wonderful friends in both places and hope to continue finding interesting and loving people via these outlets.

I wanted to share a delicious 3-ingredient raw salad dressing with you. It also has a few spices but you get the point, it's super quick to make and super delicious. I tossed mine over a large bowl of romaine, tomato, carrots, and mushrooms.  You could even use less water and keep it thick for a vegetable dip. Here is my recipe for Creamy Dill Dressing:

 

Creamy Dill Dressing

by @rawlivingandlearning.BlogSpot.com
 
1 small Haas Avocado
Juice of 1 Meyer Lemon (3 Tbsp)
2 Tablespoons of fresh dill
tiny pinch of sea salt (optional)
1 teaspoon of onion powder
water as needed to thin, 1-2 T
 
In my small Tribest blender container I blended all of the ingredients adding water to achieve desired consistency. If preparing as a dip, use only a splash of water.

3 Simple Ingredients

Romaine, Tomato, Mushroom, and Carrot
 
Tossed with the dressing and garnished with broccoli sprouts.
 
 
 
+JMJ+ Today I am grateful for a beautiful Advent and Christmas season and I look forward to bettering myself over the course of this new year. And I'm so grateful for all of my #saladSisters on Instagram--you know who you are!!!!

Thursday, November 20, 2014

Raw Onion Flat Bread

Those of us that juice regularly are faced with the decision of composting our remaining pulp after juicing or saving it and turning it into a yummy raw recipe. In our house we make a lot of carrot juice so I always have loads of carrot pulp on hand. I store it in freezer bags in the freezer so I can use it anytime that I need to make a raw bread or raw cookies. This week I decided to make some Raw Onion Flat Bread.
Here is my recipe:

Raw Onion Flat Bread


by Elizabeth @rawlivingandlearning.BlogSpot.com

4 Cups of carrot pulp
2-3 sweet onions, sliced thin
1/2 Cup water
4 Tablespoons of raw flax seeds, freshly ground
1/4 of a raw green zucchini, process in food processor until almost liquified
Dill weed to taste
Dried Italian spices to taste
Pinch of sea salt (optional)

Combine all of the ingredients in a large mixing bowl, stirring very well until a "dough" forms. Slowly moisten with more water if needed to get a proper consistency.
Spread the dough out on 2 dehydrator trays covered with Teflex sheets. Make it as thick or as thin as you like, using your hands to spread it out and shape it. Dehydrate for 12-15 hours depending on your climate. You want it to look dry yet still be soft. I flip mine over after the first 12 hours so each side will dehydrate evenly. Cut the bread with sharp kitchen scissors. Store in the refrigerator for 10 days or freeze, for up to 6 months, in freezer baggies. Enjoy!
 

Carrot Pulp



Onions


 

Freshly Ground Flax Seeds


Zucchini


Mix All Ingredients

 

Spread Onto Teflex   Sheets



Dehydrate for 12-15 Hours



Finished bread




Cut With Sharp Kitchen Scissors




+JMJ+ Today I am grateful for being able to install our new kitchen faucet all by myself!! Our previous faucet was leaking and creating a big wet mess every time we used it. I have gone weeks with this leak, mopping up the countertop multiple times a day. I was bound and determined to install it myself as we had just had a plumber come out who thought he could repair it but in fact made it worse. So I took matters into my own hands and am very grateful that my installation was a success. Not to mention we got the new faucet free. Delta stands by their products for life!!
Hubby is kinda teasing me because I also installed our new garbage disposal awhile back. He said he was going to get me a heavy tool belt so I could have "plumber butt" since I think I'm a plumber now. No kidding, that's what he said. Teeheehee!!!!