Luminous Food

Monday, June 30, 2008

Fourth of July Picnic Theme

This month our theme was taking back the fourth of July as a healthy eating holiday. As you will see, we all had fun taking a classic meal and making it new and different...

Kale Salad

One Bunch Kale diced
3 Spring Onions diced
1 orange diced
1 advocado diced

Juice one lime
1 tablespoon braggs aminio acids
1 tablesppon olive oil
salt to taste
fresh herbs to taste
nuts as topping as desired

Mix all ingredients and let sit one hour before serving.

Raw Burger With the Works

Creamy Dijon Mustard
(recipe from Gabriel Cousins)
3/4 cup sunflower seeds, soaked
1/2 cup macadamia nuts
3/4 cup water
1 1/2 TB apple cider vinegar
1 tsp paprika
1 tsp mustard powder
1 1/2 tsp Celtic salt
Blend all ingredients, chill, serve.

Living Catsup
(also Cousins)
1 cup sun-dried tomatoes (soaked)
1 cup tomatoes
1 cup water (save soak water from sun-dried tomatoes)
2 TB raw apple cider vinegar
1/2 tsp Celtic salt
Process until smooth.

Vegan Raw Burger Patty

Luminous Veggie Burger
Inspired by Chef – Matt Amsden RAWvolution

Ingredients
¾ Cup Raw Almonds
¾ Cup Raw Walnuts
¾ Cup Raw Sunflower Seeds
1 ½ Cups Portabello Mushrooms, button size
¾ Cup Jicama
¾ Cup Celery
2 Tb Shallot
2 Tb Parsley, finely chopped
2 Tb Tarragon, finely chopped
1 Tb Adobo or ground cumin
1 Tb Protein Powder
1 pnch Cayenne
1 pnch Turmeric
2 Tb Olive Oil
¼+ Cup Tamari to taste

Directions
Soak nuts 3-4 hours, drain & dry. In Cuisinart, chop mushrooms finely. Remove & set aside. Add nuts & puree nuts to fine consistency. Again, remove & set aside. Add chopped jicama & celery to Cuisinart & chop finely. Add shallot, parsley & tarragon & continue to blend. Add adobo, protein powder, cayenne & turmeric, blending all ingredients well. Add nuts & mushrooms back into Cuisinart. Blend all ingredients well. Drizzle olive oil & tamari through top while running Cuisinart & continue processing. Scrape down sides & continue processing until all ingredients are well blended. Shape mixture into patties, approximately 3” diameter & ½” thick. Dehydrate at 140°F for 1 hour. Flip & rotate burgers, reduce temperature to 115°F. Continue dehydrating for another 6-8 hours

Bread

Raw Veg Burger Bread
2 cups raw wheat germ
1 cup raw almonds (soaked)
1 cup apple, grated
1 large tomato
2 TB olive oil
1 Tb Celtic salt
Blend ingredients until smooth. Dehydrate at 125 for 4.5 hours. Then cover lightly and leave out for 1-2 hours.

Watermelon Soup

Watermelon Soup

1/2 watermelon diced
Fresh coconut juice of one coconut
4-5 strawberries

Blend. Add Vanilla Creme Stevia to taste.
Garnish with fresh fruit. Serve chilled.

Thursday, May 29, 2008

Chocolate Cream Verve-a-licious

Chocolate Cream Verve-a-licious
Chef – Kristen Suzanne

Crust
1/3 Cup Cacao nibs, raw
1 ¼ Cup Coconut, shredded, dried & unsweetened
1 Cup Hemp
¼ tsp Himalayan Crystal Salt
dash Cayenne Pepper
¼ Cup Agave Nectar, raw
5 Dates, pitted

Filling
5 Dates, pitted & soaked for 20 minutes, drained
¾ Cup Thai Coconut Water
½ Cup Agave Nectar, raw
½ tsp Vanilla Extract
½ Cup Thai Coconut Meat
1 Avocado, pitted & peeled
1 Tb Green Powder, recommend Health Force Nutritionals’ Vitamineral Greene
1 Tb Hemp Protein Powder, recommend Manitoba Harvest
¾ Cup Chocolate Powder
1 tsp Maca Powder, optional

Directions
Crust – Grind cacao nibs in food processor, fitted with “S” blade, until nibs are broken up nicely, somewhat of a coarse powder. Add coconut, hemp seeds, salt & cayenne. Process for a few seconds as you incorporate all of the ingredients together. Add agave & dates & process until mixture starts to stick together briefly when pressed together between you fingers. Press the crust into a tart pan until smooth & firm. This crust is a little sticky, so sometimes using some coconut oil on your pressing device is recommended. Place crust in freezer.

Filling – Blend all ingredients until creamy. Pour filling on top of crust. Place pie back in freezer for a minimum of 1 ½ hours to set. Keep it in the freezer until ready to serve.

The photo almost does not do this justice...i