Sunday, July 29, 2007

Ginger Fruit Salsa

You can use any fruit or a combo of fruits in this spicy yet refreshing salsa. Try peaches, plums, pears, mangoes, papaya, pineapple, and much more.

Serves: A lot

2 diced pieces of fruit (use more is fruit are small)
2 diced and de-seeded Large Tomatoes
2 diced spicy hot peppers
1/2 diced green pepper
1 diced scallion
1 tablespoon of minced ginger
1 tablespoon of liquid sweetner (agave or maple syrup)
1 lime juiced
1/8th teaspoon of salt
A handful of minced cilantro

Combine all the ingredients in a bowl and toss. Allow the salsa to sit for and hour or more so the flavors and spices can blend together.

Thursday, July 26, 2007

Raw Rolls

Chilled Tom Kha Soup

Serving Size: Serves Two

I made this dish because the constant aroma coming from the quality Thai resturant across the block from me produces crazy cravings for Thai. Pittsburghers this recipe is for Thai Cuisine.

2 Cups of Coconut Milk
1 Cup of Water
1 Cup of Mung Bean Sprouts
2 Julienne Carrots
1/2 Juliene Red Pepper or Green
1 or 2 Diced Scallions
1 Tablespoon of red curry paste or equal parts garlic/ginger/lemongrass/hot pepper
1 Tablespoon of Lemon Juice
A Handful of Basil leaves

Mix Lemon Juice, curry spice combination, Water, and Coconut Milk. Add the cut vegetables, Mung Bean Sprouts, and Basil Leaves. Allow soup to chill for 15-30 minutes. If coconut milk thickens beyond desired consistancy while chilling, slowly stir in a bit more water to thin.

Vegan Mango Lassi

Tools: Blender
Serving Size: 1 person

1 Mango
1 Cup of Almond Milk
1 Tablespoon of Lemon Juice
1 Banana
a pinch of Cinnamon or Cardamon or 1 teaspoon of rosewater

Blend all ingredients.

Zenith Green Bean Salad

My boyfriend and I eat this as a meal instead of a side or picnic salad

Serving Size : 2 or 4 people

1 pound of Green beans washed and cut
1/4 cup sesame oil
2 Tablespoons of Tamari or Bragg's Liquid Aminos
1/4 Teaspoon of Chili Flakes
1 Teaspoon of Liquid Sweetner (agave, maple syrup, etc.)
1 Teaspoon of Sesame Seeds

Essentially you are making a sesame soy vinegrette and tossing the washed and cut green beans in it. Let this mixture sit and marinate for a few hours in the fridge the extra time it takes to sit is worth it. When I am too hungry to wait I have been know to eat it right away, still yummy.

Ethiopian Lentil Salad

Jamican Jerk Veggies

This recipe is posted by Green Chef Vanessa of
*Really Spicey, really good, real jerk.

Wednesday, July 25, 2007

Chocolate Avocado Mouse

I made this moose into a pie with walnut crust for July 4th.

Tools: Food Processor

2 Avocados
1/4 cup maple syrup
1/4 cup chocolate
1/4 cup coconut oil

Process all ingredients in a food processor until smooth and creamy, try not to overprocess. Scrap chocolate avocado mixture into a container and chill for 30 minutes to 1 hour then serve.

Dandedlion Salad

So good for your liver!

Tools: Blender (optional)

1 bunch of Dandelion Greens
1 Red Pepper
1/4 cup Tahini
1/4 cup Coconut milk or water

Tear dandelion leaves from the stem. Dice red pepper. Combine danedlion leaves and red pepper in a bowl. Mix together (or blend in a blender) tahini and coconut milk/water. Pour dressing over greens and toss.

Friday, July 6, 2007

Chocolate Strawberry Smoothie

I wish I had cherries!

Tools: Blender
Serving Size: 2 people or 1 really indulgent person

1 cup of strawberries frozen
1/2 a banana frozen
1 Tablespoon of Cocoa
1 Tablespoon of Agave or Sweetner of choice
2 cups of vanilla almond milk

Put all ingredients and just 1 cup of the almond milk in a blender. Blend and slowly add the additional cup of almond milk to desired consistency. This is remarkable, I am so proud of this simple combination.