YUM! These knocked the sock off my BF! And sooo pretty!

YUM! These knocked the sock off my BF! And sooo pretty!

These were so fun to make and you can change around the filling to anything you like.

There are are some many wonderful things to so with raw purple cabbage, and making them into little bowls or cups is so creative and pretty!


For the filling I:

Marinated a package of sliced mushrooms (any kind) in

1/4 cup gluten free soy sauce

3 tbsp raw agave

3 tbsp raw oil (flax or hemp)


Handful of chopped green onions


Optional: you can put them in the dehydrator at 105 for an hour or so.

Then I quartered some heirloom baby tomatoes, chopped some fresh greens and mint leaves, had some julienned carrots, cut up avocado, and sliced up some baby peppers.

I then mixed in the marinated mushrooms and green onions…


I lopped off the bottom of a purple cabbage and separated the leaves and placed them on the tray.

I then spooned the veggie mixture into the little cabbage cups and topped them with  a dressing I made out of :

3 tbsp raw almond butter

4 tbsp raw apple cider vinegar

2 tbsp fresh grated ginger

2 cloves of garlic

3 tbsp gluten free soy sauce

2 tbsp raw agave

All in the magic bullet

After pouring a dollop onto each cup of veggies I then topped them with purple radish and baby kale micro-greens and viola flowers.


When I brought the tray of these to my boyfriend tonight for dinner his jaw dropped.

So incredibly beautiful and easy, as well as delicious !


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First Bowl of Salad Greens from the Patio Garden

A few posts back I talked about starting my first edible green patio garden. I know this might not seem like a big deal to lucky country folk, but to us city types, especially those of us with very little experience, growing something that we can put in a bowl and then eat right away is a pretty amazing thing. I’m growing baby cabbage, beets, violas, and basil!

I know it doesn't look like much, but it gave me a salad!

I know it doesn’t look like much, but it gave me a salad!

With a handful of store bought organic arugula, here is the rest of my salad made up of the baby cabbage leaves, beet greens, viola greens and kumato tomatoes.

Arugla, baby cabbage, beet greens, violas, and kumato tomatoes. With date/mustard/ ginger dressing.

Arugla, baby cabbage, beet greens, violas, and kumato tomatoes. With date/mustard/ ginger dressing.

The dressing for this was pretty easy:

Appliances: Magic bullet

Date/Mustard/Ginger Dressing

4 Soaked Dates till soft

3 tbsp Flax Seed Oil

1 Big Pinch Grated Ginger

1 Clove Garlic

3 tbsp Apple Cider Vinegar

Splash of Soy Sauce

Mix in Magic Bullet pour on salad.

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So yummy and so easy!

So yummy and so easy!

This is sooo easy and satisfies those times when you MUST HAVE CHOCOLATE! And it is all raw an healthy, although a bit high in fat it is a nice occasional treat. Besides my dinner was 2 grapefruits so I think I have earned a little indulgence.


Appliances: Magic Bullet

Bananas in Chocolate Sauce:

2 sliced bananas

I tbsp raw almond butter

1/3 cup raw agave

1/3 cup raw cocoa powder

1 tbsp raw cocoa nibs (these are heavenly)

pinch of good salt

Put bananas in a bowl, put rest of ingredients in Magic Bullet or hand beat, mix pour over bananas….taste…awesome!

The raw cocoa nibs give it a nice crunch

Till next time…TA!

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Hope this is the beginning  of many plants for my new organic patio salad garden

Hope this is the beginning of many plants for my new organic patio salad garden

I am not even going to pretend to know anything about growing anything but mold in my bathroom, but, corporate foods are becoming more and more tasteless and less and less nutritious , and even sometimes down right dangerous with pesticides and when they are GMO.

As an urban suburbanite (2 miles from the Pentagon and 6 1/2 miles from the White House) I am going to put in an honest effort into being more responsible for growing more of the food I prepare for myself and loved ones.

A couple of nights ago I picked up a cute basil plant when I was at Wegmans  and then today I picked up baby cabbage and beet plants as well as a viola plant at my favorite organic place in the Washington DC area My Organic Market or also called MOM’s.

When at Mom’s I also picked up a couple of bags of organic potting soil, and with the help of my darling BF, we had all the plants replanted in no time.

Now all I have to do is make sure they are watered and get enough sun and hope they will actually grow for me (yikes!)

Another thing from today is I placed an order two nights ago with a local family run raw food business called Natural Zing for raw cacao butter and hemp seeds and whooosh it came on my doorstep two days later (gotta love it!)

Raw Cacao Butter and Raw Hemp Seeds from Natural Zing!

Raw Cacao Butter and Raw Hemp Seeds from Natural Zing!

I am looking forward to making some special raw chocolates for friends and some nommies with the hemp seeds.

That’s all for today …Ta!



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Spinach and mushroom enchilada with mix salad greens and fennel salad

Spinach and mushroom enchilada with mix salad greens and fennel salad

I think once or twice a week it is fun to try to make a “like” cooked meal (I think this is called high raw”) using the dehydrator and lots of complicated steps. These kinds of dishes do not taste just cooked foods, but they can help us from craving cooked foods and falling back into bad eating habits.

This dish took me all day which was fine because I had the day open. I would suggest this as a special Saturday or Sunday dinner meal where you have all day to fuss with it and maybe only once in a while because it is very dense and filling. I also made a nice salad to go long with it using the mint dressing I used with the Raw Felafel I made before because it was a nice cooling balance to the spiciness in the enchilada.

In my search for a good raw corn tortilla wrap recipe I found this video very helpful

Now I changed some of the ingredients around, but like most raw food recipes it can be very flexible.

Like the process in the video, I piled my ingredients in the Vitamix blender and took it from there.


Appliances used: Vitamix blender, Food Processor, Magic Bullet, Dehydrator.

Raw Vegan Enchiladas

Tortilla Wraps:

4 cups of either thawed frozen or cut fresh off the cob corn (not canned)

Juice of 3 Limes

1/2 cup Hemp seeds

1/2 cup Pine nuts

1/2 sliced jalapeno pepper

1 tbsp Chili powder

A handful of nutritional yeast (not raw)

1/2 cup ground flax seeds

pinch of salt

Everything in the Vitamix

Everything in the Vitamix

I put everything but the flaxseed and salt into the Vitamix and then let it whirl till quite smooth. When it is nice a smooth I mixed in the flax seeds and added salt to taste.

Now, I am kinda broke these days and am lucky enough to own an Excalibur dehydrator, but I was not able to afford the nice teflon sheets for the trays so I used cooking parchment, which works fine but it does make it a little wrinkly . I used 1 and 1/2 trays for this.


Place in dehydrator for 3 hours on 115. It is time to take it out when it seems firm enough to flip over and remove the parchment or teflon onto the screen tray and return to dehydrator.

In the meantime the filling. You can do whatever raw thing you want to do with the filling, I decided to make a gooey filling using avocados, but you can use raw nut cheeses or just fresh veggies, sky is the limit!

Here is what I did…

Marinated Veggies

Marinated Veggies

Filling 1: Marinated Spinach and Mushroom

1 bunch Spinach

1 half Onion

1 cup sliced mushrooms of choice

Flaxseed oil and glutenfree soy-sauce (not raw)

Wash spinach well and chop loosely. Chop onion and put in bowl with the chopped spinach and toss a few splashes of flaxseed oil and soy sauce with fingers. You can either place aside or put in dehydrator.

Filling 2: Creamy Avocado

2 Avocados

1 Bell Pepper

1/2 Onion

Handful of Cilantro

Handful of Nutritional Yeast(not raw)

Blend in food processor till creamy (NOTE: I had a bit leftover, so you can cut this recipe down if you are using it or just save the rest for a dip later)

All Creamy

All Creamy

To Assemble:

When the wraps are firm but not to crisp (about 2 or so hours after being flipped) take out of dehydrator and place in front of you. Spread whatever creamy filling you decided to make (mine the avocado) across the long way and then the spinach and mushroom mixture. Then roll up and place seam side down.

You can either slice and eat at this point, I made a sauce out of the leftover  soup I made the other night by putting it in the blender with a handful of cilantro and chili powder, placing everything in a dish, pouring the sauce on top and dehydrating for another hour or 2. You can choose to skip this or make a different kind of raw sauce. And I put the rest of the spinach and mushrooms on top.


This came out quite good and it is very versatile. I served it with a salad of wild field greens and chopped fennel root with the dressing from the raw vegan felafel I made the other night.

I am one who believes in using leftovers as you can tell and this dish does make a lot, there are a few meals in this. I also hear it freezes okay too.

Until tomorrow! ❤

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Yeah it can look kinda scary

Yeah it can look kinda scary

Durian is a very popular fruit in the raw community, especially those who keep a staple diet of mostly fruit. I happen to love it, it tastes like creamy pudding and the smell doesn’t bother me so much. Yes, they have a smell, they have a sort of sulfur rotting egg kind of aroma, which is off putting to a lot of people. Yet, I find the yummy creamy sweet pods of pudding on the inside worth the smell.

They are not easy to find, but good places to look are Asian markets. Where I live H-Mart is a good place to look and they have chains everywhere.

Durians at the H-Mart

Durians at the H-Mart

The Durians available in this country are frozen, so when you buy them you have to wait a day or two to let them defrost usually.

When you are ready to eat them you sort of have to figure out where the columns of pudding pods are, and the more you eat them the more you will know how to navigate your way around them. There are usually 3-4 columns of pudding pods in the durian.

Creamy pudding pods

Creamy pudding pods

You then sort of pull the pods with your fingers and eat them directly. There is a big seed inside, so best to eat around it.

Durian is a perfect fruit if you are doing an all raw all fruit day or are doing an all fruit diet because it is very dense and stays with you for a while and you shouldn’t get hungry for a good bit of time.

It is also a good food to eat right before a workout, a run or a long bike ride for the same reason.

I would recommend everyone give durian a try, even if you are going to split it with a friend.

You might want to slice them up outside though…

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Who doesn’t love soup? It is a great way to take a handful of ingredients and create multiple meals out of it by putting them in a pot of water.

Raw soups are not unlike cooked soups in that they are made up of handfuls of this and that thrown into water, but instead of a pot it is the jar of a blender. Any fresh uncooked, not canned or processed produce can be added as in many ways raw soups are savory smoothies or like a salad smoothie.

Sometimes the best ones are just items you find in your crisper.

The soup I created tonight is a nice mixture of all kinds of wonderful flavors and it was so easy it was done in minutes.


Appliances used: Vitamix blender


In the jar of a blender add:

Handful of chopped kale or baby kale micro greens

Half a cup of sun-dried tomatoes soaked for at least 2 hours ( I did mine over night)

2 carrots loosely chopped

3 small stalks of celery loosely chopped

2 medium tomatoes quartered

1/2 a jalapeno pepper sliced

1 tbsp unpasteurized miso

I tbsp raw apple cider vinegar (Bragg’s has a good one)

Juice of 1 lemon

3 cloves of garlic

Add purified water to either halfway to three quarters up to the top line of the veggies.

I set my vitamix on smoothie and let it to it’s thing and voila SOUP!

Note: you can add any fresh veggies to this, please don’t feel you have to be dogmatic to this recipe, this is just what I created off the top of my head tonight. Be creative and use the veggies you like best.

With my soup tonight I had salad with a dressing I made myself:


Appliances used: Magic bullet

Miso Ginger Dressing:

1 tbsp miso

1 large pinch of fresh grated ginger

juice of 3 limes

1 tbsp raw agave

2 tbsp flaxseed oil

1 clove of garlic

Blend till nice and creamy

I pour this on a nice salad of mixed greens, sliced small heirloom tomatoes, 2 chopped green onion and a small chopped jicama root.

soup and salad

soup and salad

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