Raw Coconut Creme Pie

Here is a recipe that was inspired by the Cafe Gratitude recipe for Coconut Cream Pie. This one is a little different, but just a delicious.
I am now not so sure I want to do the Gabriel Cousens phase 1 diet. I am really happy with my diet right now. I could still lose my little belly, but I don't think I am ready to go there quite yet with a strict diet. I was lucky enough to be given a juicer a week or so ago, so I am juicing a lot of kale, cucumbers, ginger, carrots and celery and numerous other veggies. People keep saying to me that I look amazing, so this diet must be doing something good!
Anyway hope you are all doing well and staying with whatever diets you are choosing.
Here it my Coconut Creme Pie



Coconut Creme Pie

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the crust
1 1/2 cups shredded coconut meat
1/2 cup macadamia nuts
3 dates
1/8 teaspoon salt
1/2 teaspoon vanilla essence
For the Filling
1 whole young coconut
1 ounce irish moss seaweed -- soaked overnight
1 teaspoon vanilla essence
4 tablespoons raw coconut nectar sweetner
2 dates
3 tablespoons lecitin
1/3 cup coconut oil (raw and organic)
shredded coconut and mangoes for garnish

In a food processor blend the coconut with the macadamia nuts and add the dates in pieces slowly to the mixture while its blending.

Place the mixture into a pie pan with a removable bottom (can't think of the name of them right now). Push the mixture down into the pan so that it covers the bottom and sides too.

To prepare the filling open your coconut and place the coconut water into the blender with the soaked Irish Moss. Blend this together and then add the meat of the coconut, dates, coconut sweetner and vanilla essence. Then add the lecitin and the coconut oil and blend till smooth.

Place this mixture into the pie pan and place in the fridge for at least an hour. When ready to serve sprinkle with shredded dry coconut and your favorite tropical fruit.

Description:
"delightful"

Spinach Daikon Olive Salad with Creamy Brazil Nut Dressing

Hello everyone, today I'm giving you a lovely recipe that will fill you up and is very nutritious. I am still about 90% raw and some days 100%. I feel much better than I did a few months ago and I think I am really suited to this lifestyle. My eyes are so clear and so is my skin and most of my aches and pains have cleared up. It is my intention to do this for the whole of 2011 (and probably the rest of my life). In february I am going to do the Gabriel Cousens Phase 1 Rainbow Green Live Food. (For those of you who don't know who Gabriel Cousens is, he is Raw Food Guru and an MD. He has a place called Tree of Life Rejuvenation Center. People go there to rid themselves of diabetes and other chronic diseases.)This means no fruit or anything with any type of sweetener except stevia and also no coconut water!!! I feel that this will be the ultimate cleanse and I'm excited to do it, but a little apprehensive at the idea of no fruit at all. Anyway I'll keep you posted as to when I'm starting.

Here is the Spinach Daikon Recipe.


Spinach Daikon and Olive Salad

Recipe By : Chef Shobhan
Serving Size : Preparation Time :0:10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spinach -- washed
1/2 cup olives (your favorite type) -- cut into halves or quarters
1 ripe tomato -- cut into small pieces
1 cup daikon radish -- sliced and peeled cut into 1/4's

Mix all ingredients together in a large salad bowl.

Top with brazil nut dressing. Serve.

NOTES : Daikon is a wonderful digestive help. It has been found to contain enzymes similar to those in our own digestive tracts. It is also a powerful anti-cancer vegetable. It has also been shown to be a decongestant and a diuretic.

Here is the recipe for the Creamy Brazil Nut Dressing.

*

Brazil Nut Dressing

Recipe By : Chef Shobhan
Serving Size : Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Brazil nuts
2 teaspoons miso paste (your favorite type)
water

Place nuts and miso in the blender, cover with water. The thickness will vary according to how much water you put it. The less water added the more thick it will be.

Add your desired amount of water, I find the best amount is just covering the nuts.

Blend until creamy. Add more water if it's too thick.

Serve over spinach or massaged kale.


NOTES : Brazil nuts are very high in Selenium. Miso is a probiotic.

Amazing Macadamia Coconut Drink

Well I've arrived back from the UK safely and I managed to not get caught up in the delays and snow storms of Europe. I didn't manage to stay vegan and raw for that time, but I did stay vegetarian. I was so looking forward to returning home to eating vegan and raw foods again. Ive been experimenting with some new recipes, all of which will be posted here very soon. Here is the drink I made for seeing in the new year, which I ended up sleeping through. I have now not had an alcoholic drink for over a year!! And I am so happy that alcohol is no longer something I drink. If you think about it, imagine what ingredients may be in the alcoholic drinks - after all - there is no list of ingredients. So I'm thinking it probably has lots of weird chemicals in it and also probably some genetically modified ones too.............another reason to not consume alcohol. So here ia an amazing drink that you can have instead of alcohol for a celebration.

Macadamia Coconut Dream

1 cup Macadamia nuts
1 whole coconut
12 oz pure water
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon ginger juice
2 dates
2 drops stevia

Place the nuts and coconut water, meat, pure water and spices in a blender. Blend until smooth.
Place most of the liquid into a large bowl. Reserve about 1 cup of the liquid in the blender and add the dates and stevia. Blend until smooth. Then add to the rest of the milk and mix in. Adjust flavorings to your taste and serve chilled.

Macadamia nuts are high in potassium, phosphorus and magnesium. They contain monounsaturated fats which in some studies have been shown to lower cholesterol. So do not be afraid of this divine nut. Fats eaten in moderation and good for the body. Every cell in the body is lined with fat, so we all need fat in our diets.

Amazing Almond Milk

As I said in my last post, I don't think I will ever go back to the way I used to eat. I am feeling good and craving salads!! Even though I've been working with whole food nutrition for a while now, I never used to crave salads, but I certainly do now. I find a salad so fulfilling. Also what I think is very interesting is that I don't crave other foods at all.
Here is a recipe for absolutely divine Almond Milk.

Almond Milk

Recipe By : Chef Shobhan
Serving Size : 6 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups raw unpasturized organic almonds -- soaked overnight
7 cups pure filtered water
2 dates
2 drops stevia

Strain almonds and rinse them after soaking. Place in blender with 7 cups water and blend until smooth.

Using a nut milk bag,(you can buy one online) or a dish cloth strain the almonds and squeeze out all the milk. Set the pulp aside for future use - you can freeze it.

Place the milk back in the blender and add in the dates and stevia. Blend again till smooth.

Chill and use as you would cows milk. This milk tastes better!!

Description:
"Creamy and delicious cows milk substitute"
- - - - - - - - - - - - - - - - - - -

NOTES : Almonds are the most nutrient dense nut. They are very high in calcium and many other minerals. The milk alkalizes your blood.

Well I thought it was winter!

I'm still 90% raw and loving it. I think it's just getting used to a new way of thinking about food and food preparation. My husband is really into it now and only eating about 25% cooked foods. I don't think I will ever go back to the old way of eating...........well maybe a bit when I'm in the UK over christmas with my mom - as it will be difficult to be raw when it's so cold there. But I'm not sure what I will do until I am there.
Over the weekend and today it seems as if summer has come back again. It's so warm that I have both the front door and back doors open at 9am. Just when I thought winter was here. It's a bit confusing for the body.
Here is a new recipe I created yesterday. When using almonds try to find ones that are organic and have not been pasteurized, as they are not fully raw if they have been and much of the nutrient value is compromised.



Curried Almond Dip

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups almonds soaked overnight -- strained
1 clove garlic -- chopped
1 tablespoon lemon juice
2 teaspoons curry powder
1/4 cup olive oil -- unrefined
1/8 teaspoon african bird pepper (optional)
1 tablespoon salt
water

Blend all the ingredients together and then add some water to make it a consistency you like.

Taste and add more spice if required.

Serve with sliced cucumber, carrots or flax crackers



NOTES : Almonds are the healthiest nut with high levels of calcium, manganese, magnesium and many other nutrients. Almonds are known as a great blood alkalizer.

Winter Warming

Well, I've decided to add a little cooked food to my diet now that it's getting into winter. I am staying about 90% raw. It all seems normal to me now and I am getting pretty good and making large amounts of food on my free days, so that when I am busy I can still eat raw.
Today I am giving you a recipe for a winter warming squash stew. You can tweak any way you want and change around the veggies if you want to.


Winter Squash Stew with Almonds and Sesame

Recipe By : Chef Shobhan
Serving Size : 8 Preparation time 0.30 minutes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium winter squash (kabocha or butternut) -- peeled and cubed
2 medium onions -- chopped
3 cloves garlic
2 teaspoons cumin
1 teaspoon chipotle chile powder
1/2 teaspoon ancho chile powder
1/2 large caulflower
8 ounces mushrooms -- sliced
1/2 cup corn -- fresh or frozen
1/2 cup peas -- fresh or frozed
1 ounce almonds -- chopped or ground to your liking
3 tablespoons sesame seeds

Chop the onions and garlic and place in a large cooking pot with 1 tablespoon of olive or coconut oil. Saute for 5 minutes then add the spices. Stir and cook for about 1 minute then add the squash. Then add 6 cups of vegetable stock or water.

Bring the water to the boil and then add the mushrooms. Cook for another twenty minutes or so, until the squash is tender. Then add the corn, peas, almonds and sesame seeds. Cook for another 5 minutes. Then add 1/2 teaspoon salt to taste. Adjust the spicing to your taste and serve. You can serve over a brown rice or quinoa or just on its own.

Description:
"Warming Winter Stew"

NOTES : Winter squash is good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. So nourish yourself this winter with this warming stew.

Still Raw!!

Well, it's been six weeks now and now being raw just seems normal. I don't have any cravings for things like bread or meat - which I really thought I would. The skin on my hands where I had the rash has grown back baby soft and beautiful. Mind you, now I have a small blemish on my right cheek that has been there for about two weeks, which now seems to be going away as I've been putting wheat grass juice on it for the last two days. That treatment was recommended by Miguel and Cafe Gratitude. My husband is almost totally raw now too and he's really getting into it! I'm so surprised as I really never thought he would be into it. One of the things that we both noticed is that..........your shit really doesn't stink anymore. So we don't just think it, it is a fact..........try it and you'll see.
Here is a recipe for my coconut shake. This is what we drink first thing in the morning after the lemon juice and cayenne pepper drink and it is by far my favorite shake ever!



Shobhan's Creamy Coconut Delight Shake

Recipe By : Chef Shobhan
Serving Size : 2 Preparation Time :0:05


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 young coconut
1/2 banana
1 tablespoon spirulina
1 tablespoon chlorella
2 tablespoons maca
2 tablespoons cacao nibs
2 tablespoons raw hemp protein powder

Cut the top off the coconut and drain the water into your blender. Then cut open the coconut with a meat cleaver or something equally strong and scoop out the meat of the coconut and put it in the blender.

Add all the rest of the ingredients plus at least eight ounces of pure water or almond milk and blend until very smooth.

If this is too thick add more water. Drink and enjoy!

"Delicious high protein morning shake"


NOTES : All of these ingredients are superfoods. Chlorella is very high in protein and cholorphyll, it also helps the body detoxify from heavy metals such as cadmium (which is found in cigarette paper and also receipts) and mercury.
Spirulina is high in amino acids and contains many vitamins and minerals essential for us everyday.
Maca is helpful in balancing both male and female hormones and is great for memory and energy.