Hope you’ll be having a
scary happy Halloween tomorrow! 😀 We still haven’t gotten our pumpkin yet, although we’ll be getting and carving it tomorrow for sure. Until then, I decided to…carve an apple (ha!) and combine its picture with the beauty of the season and all the other fruits that became available in stores now! So happy we have pomegranates again, I wasn’t even realizing how much I was craving them. And there’s a good reason to want to eat pomegranates in abundance now, because of so many benefits they provide to our health:
- these fruits are exceptionally high in powerful anti-oxidant Punicalagin, which is specific to pomegranates only
- this anti-oxidant has a proven positive effect on blood vessels and cardio-vascular system, lowering cholesterol and blood pressure and thus preventing cardiac diseases from happening
- pomegranates were also shown to prevent many types of cancers
- pomegranates are also known to fight depression by stimulating serotonin and estrogen receptors, which is very important for the current season with days getting shorter and people receiving less natural sunlight
- in addition to all the amazing qualities above, pomegranates are also high in fiber, vitamins C and K, folate and potassium
With so many goodness that pomegranates provide us, we should all enjoy those inexpensive abundant red rubies while they’re in season!
Another fruit I’m now super excited about is persimmon. The fact is, I had actually gotten myself poisoned with a persimmon back in childhood, possibly due to high pesticides content. Whatever the reason was, I would practically never eat persimmons again and only looking at them would make me feel noxious. Until this year when I went raw vegan. All of a sudden, this Fall I became curious about persimmons and I just loved the taste! It appears that in addition to all the great benefits that came with the raw vegan lifestyle, it also healed my persimmon poisoning memories. And as a result I have discovered a new delicious fruit for the Fall. In addition to being super tasty and just beautiful, persimmon also is high in fiber, vitamins A, C and K (strong anti-oxidants working to improve and maintain our vision), high in potassium (great for our cardio-vascular system), and it also promotes weight loss by being rich in fiber and natural sugars!
Eat seasonal fruits and fill yourself will health! 😀 Happy Halloween! 🙂
We’re so lucky that among all greens there exists kale – it is so chewy and delicious in salads, plus no other greens fill me up like kale does when I’m feeling particularly hungry. That’s why most of my salads are kale based 🙂 Usually I mix kale with all different veggies, but this time I decided to finally try making a raw vegan marinara sauce and then discovered that it perfectly matches with just simple pure green kale. So for the last couple days I’ve been devouring this amazing duo sprinkled with some sesame seeds. See the recipe for marinara sauce below.
Raw Vegan Kale Salad with Marinara Sauce recipe
- 3 cups green kale (packed)
- 1 tbsp white sesame seeds
- 3 tbsp marinara sauce
- 1 large roma tomato
- 1 tbsp sundried tomatoes
- 1/2 tsp sea salt
- 1 tbsp grapeseed oil (not needed if sundried tomatoes come in oil)
- 2 tbsp water
Soak and wash the kale, then chop or tear it with hands. Place all ingredients for the marinara sauce into a blender (I used Vitamix) and blend well on medium speed. Pour the sauce over the kale and sprinkle with sesame seeds.
Ahhh….Pumpkin season is upon us again 😀 So love this orange color everywhere! I’ve hauled some butternut squash and sugar pumpkins over the weekend to make us some delicious Autumn’y soup and desserts. And here’s a picture of the result – creamy pumpkin soup I whipped up today for lunch. Despite being raw vegan, this soup actually warms up in Vitamix significantly to make it into a hearty pumpkin soup so perfect for the Fall weather outside! If you’re planning to use a less powerful blender, you can always just place the soup into your dehydrator for ah hour, or warm it up in a conventional oven at 42 degrees Celsius (107.6 Fahrenheit).
Raw Vegan Pumpkin Soup
- 4 cups butternut squash or pumpkin
- 1 cup raw cashews (soaked for 2 hours)
- 1 large garlic clove
- 1 tbsp grapeseed oil
- 1/2 tbsp yellow curry powder
- 1/2 tbsp ground cumin
- salt to taste
- 1 cup water or more
- 1 tsp pepitas
- 1 tsp sunflower seeds
Peel and cube the butternut squash or pumpkin. Soaking of cashews is optional if you’re using a powerful blender like Vitamix or Blendtec. However if you blender is less powerful, I recommend to soak cashews and cutting the pumpkin into small pieces. Place all ingredients into your blender and mix on high speed until desired soup like consistency is reached. You might need to add more water. Pour the soup in bowls and garnish with some pepitas and sunflower seeds.
With the permanently cloudy classic Seattle weather outside this week, I’m all about creating some happy colors on my plate! That is why today I’m having Rainbow Salad with sweet ginger beet dressing 😀 Vegetables of different colors contain high levels of different nutrients all of which are beneficial for our bodies to function their best. That is why when we eat all colors of the rainbow we fill ourselves up with all possible vitamins and nutrients, which in turn makes us energetic and happy! So, as the raw vegan saying goes, eat the rainbow 🙂
- 1 cup green kale
- 1/4 cup red bell pepper
- 1 tbsp organic yellow corn (fresh or defrosted)
- 1/4 cup carrots
- several florets purple cauliflower
- 1/4 cup green cabbage
- 1 pickling cucumber
- 1/2 large heirloom tomato
- 1 small golden beet
- 1 tbsp golden beet
- 1 tbsp pepitas
- 2 tbsp sweet ginger beet dressing (see below)
Wash all ingredients well, peel the golden beet. Chop or tear by hand kale, shred green cabbage, dice bell pepper and carrots, slice beet, tomatoes and cucumbers. Mix everything or arrange all ingredients on the plate as desired. Sprinkle with pepitas and pour with sweet ginger beet dressing.
Sweet Ginger Beet Dressing recipe
- 1/2 almonds (soaked overnight – optional)
- 1/2 red beet
- 1/2″ fresh ginger
- 1.5 tbsp maple syrup
- 1/2 lemon juice
- 1 medium garlic clove
- 1/4 tsp salt or more to taste
- 1 tbsp grapeseed oil
- 3 tbsp water
If you’re using a powerful blender like Vitamix or Blendtec, soaking almonds is optional. However if you’re using a less powerful blender, I would recommend soaking almonds overnight or at least for 4 hours – that will ensure the dressing will work out creamy and smooth. Peel beet and ginger and cut into smaller pieces. Place all ingredients into your blender and mix on high speed, adding more water if needed. Pour the dressing over your rainbow salad and serve.
I couldn’t figure out how to use eggplants in my raw vegan kitchen. Until recently, when I decided to make a raw vegan version of a cooked eggplant pate I used to make on a regular basis. The taste of the raw vegan spread was of course not exactly resembling the original taste, but it was surprisingly similar! Everyone in our family loved this raw version, so I’m super happy I came up with this recipe. The interesting thing is that I practically didn’t invent anything new – because I basically just used all the same ingredients but in their raw state. And the result is a delicious spread that can also be used as a dip for veggies or in tacos, and that leaves you filled but light at the same time! Scroll down for the recipe..
Raw Vegan Eggplant Pate recipe
- 1 large eggplant
- 1 medium carrot
- 2 small tomatoes
- 1/2 sweet red pepper
- 1/2 small red onion bulb
- 1 clove garlic
- 1 cup fresh parsley
- 3 nori sheets or 2 tbsp dulse flakes (optional)
- 2 tbsp liquid aminos
- 1 tbsp dried Italian seasoning
- 1 tbsp cold pressed olive oil
- salt to taste
Wash the eggplant and dice it. Dissolve 2 tbsp of salt in 1 L water and soak the eggplant for at least 2 hours to get rid of its natural bitterness and make it softer. Drain the liquid from the eggplant and squeeze it couple times to remove extra moisture. Wash, peel and chop carrot, onion garlic. Wash tomatoes, parsley and sweet red pepper. Tear nori (if using) into smaller pieces. Transfer all ingredients into a blender (I used Vitamix) and slowly mix on a low-medium setting. This way you won’t completely liquefy the mix, but instead will get a chunky spread. Using seaweed is optional, however it adds that cooked note to the spread that for me resembles the original version. Transfer the pate into a bowl and serve with pieces of veggies, or use it as a raw vegan taco ‘meat’ replacement, served on romaine leaves.