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Recipes
Ratatouille
By vdub
Cut the eggplant into 1/2" cubes, put into a colander and salt liberally
- 1 large eggplant
- kosher salt
- 3 medium onions
- 2 red bell peppers
- 1 yellow bell pepper
- 2 medium zucchini
- 2 medium yellow summer sqash
- 5 large tomatoes
- 10 cloves of garlic
- extra virgin olive oil
- 3 Tablespoons Spice House Ratatouille Blend
Jam
By vdub
Puree ¾ cup of berries in a food processor or high-speed blender with vanilla and optional coconut sugar
- 1 1/4 cup of fresh blueberries or other berries or fruits such as strawberries
- 1/2 tsp vanilla extract
- 1 tsp of coconut sugar (optional)
- 1 heaping Tbsp of ground chia seeds
Marinara Sauce
By vdub
This is raw and is made in the Vitamix
- 2 ripe tomato, chopped ( about 1/2 cup)
- 1 cup sundried tomatoes, soaked or oil packed
- 1 red bell pepper, chopped ( about 1/2 cup)
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon minced fresh basil or 1 tsp. dried
- 1 tsp. dried oregano
- 1/2 tsp. crushed garlic ( 1 clove)
- 1/4 tsp. + 1/8 tsp. salt
- Dash black pepper (optional)
- Dash cayenne ( *I omit this)
Asparagus and Kelp Noodle Soup
By vdub
Break the tough ends off or 6-8 asparagus spears
- 6-8 asparagus spears
- 1/4 cup raw cashews (I soaked my for half hour)
- Juice of half a lemon
- Sea salt to taste (optional)
KALE CHIPS
By vdub
Preheat oven to 425 degrees
- One bunch kale leafy greens
- Two tablespoons olive oil
- One tablespoon Herbs de Provence
- One teaspoon sea salt (optional)
Almond Power Bars
By vdub
Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
- 2 cups almonds (raw or crispy nuts)
- 1/2 cup flax meal (flax seeds ground in a blender)
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup unsalted almond butter (like peanut butter, made from almonds instead)
- 1/2 teaspoon salt
- 1/2 cup coconut oil (unrefined is best; could probably sub butter here)
- 1-2 Tbs honey
- 1 Tbs maple syrup
- 2-3 teaspoons homemade vanilla extract (or at least real)
- a few squares dark chocolate, less than half a bar needed for thin layer (optional)
Mint Chocolate Chip Seaweed Shake
By vdub
Soak wakame seaweed for 10 minutes in water
- 1 tbsp Wakame Seaweed
- 2 tbsp Mint
- 2 frozen Bananas
- 1 tsp Vanilla
- 1 handful Spinach
- 1 cup Nut Milk
- 2 tbsp Cacao Nibs
Salad - Kale Cabbage Salad with Sweet Tahini Dressing
By vdub
Combine all ingredients in a large bowl and toss
- Salad Ingredients:
- 1 head of organic kale washed, de-stemmed, and torn into bite size pieces.
- 1/3 head of red cabbage
- 2 carrots grated
- 1 small sweet onion, diced
- 1/2 cup pumpkin seeds
- avocado for garnish (optional)
- Dressing:
- 2 tablespoons raw tahini
- 2 tablespoons apple cider vinegar
- 1/2 lemon juiced
- 2 tablespoons grade B maple syrup (maple syrup is not a raw food) you can substitute raw agave, date paste or sweetener of choice.
- 1 teaspoon garlic powder
- salt to taste
Cauliflower, Roasted
By vdub
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Baked Coconut Lentils
By vdub
Method: In a large saucepan, heat oil over medium heat
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1 pound lentils (about 2 1/4 cups)
- 1 cup pitted dates, chopped
- 2 teaspoons gluten-free reduced-sodium tamari soy sauce
- 1/2 cup shredded coconut