I stumbled across this recipe on Choosing Raw. When I had previously gone on an all raw diet, one of the things I missed was my veggie sushi. When I saw it in the store, I almost grabbed a pack, but wait it’s not raw! Almost…… if only there was no rice.
When frequenting my local raw cafe, I noticed they had raw sushi on the menu that evening and couldn’t wait to try. It was amazing and I was excited to make my own.
I modified the recipe by switching out parsnips for Jicama-a mexican potato. If you haven’t tried Jicama, make sure to add it to your next shopping list. It can be used in so many yummy recipes, so keep your eyes peeled for more posts including the sweet vegetable. Also, I used cold pressed sesame oil rather than the suggested roasted oil from the original recipe.
Enough talk, let’s get to the ingredients!
1 large jicama
2 Tbsp almond butter (I used my homemade almond butter)
1 Tbsp gluten-free tamari
1 tsp sesame oil
2 tsp apple cider vinegar
Chop up Jicama into small pieces and put into food processor (make sure the pieces are small, or it will take much longer to chop). Process until the texture seems rice-like.
Add the remaining ingredients.
Spread onto Nori sheets, add your favorite veggies, and roll.
I couldn’t find my sushi matt and attempted to roll without it, which wasn’t so easy. I wound up cutting about 4 pieces and using the rest to create a salad using kale as the base and adding a little shoyu as dressing.
The sushi tasted great! Give it a try.
Happy Sushi!by Veg Writing Momma with no comments yet
Last night, I had the privilege of attending yet another amazing raw dinner at the prestigious Black Olive in Baltimore, Maryland. If you read my post on my dinner with raw food guru David Wolfe, then you already know how great the Black Olive and The Olive Room are.
Known actor Woody Harrelson, is not just a vegan, but a lover of raw foods and a friend to the Black Olive. The restaurant arranged a glorious raw food dinner with limiting seating available and a fantastic view of Baltimore.
The evening of the event, Woody was coming in by train and ran into some bad luck when the train stopped as a result of a nearby accident. After jumping into a taxi and hopping on a plane from NY to D.C., he had hoped to make it to dinner on time, but managed to get stuck in some traffic. Needless to say, after much deterrent and patience, Harrelson made his way to Baltimore and dinner at the Olive Room. Luckily, there were so many amazing people attending the event, that we hardly noticed his delay in arrival. I had such a fantastic time meeting new and wonderful like-minded people throughout the evening.
Hors d’oeuvres were served early on during the mingling phase, so I didn’t catch a photo, but boy they were good! They included:
As we all made our way to the table, we were served a delightful guacamole (avocado, mango, onion, lime, and cilantro) along with raw corn tortilla chips (corn and cayenne).
Next up was the Watermelon and Tomato Gazpacho. You may recognize this from my Dinner with David Wolfe, but I sure didn’t mind having it again.
The main course was a wonderful Butternut Squash lasagna. It consisted on layers of butternut squash divided by a cashew ricotta, marinated mushrooms, and basil pesto.
Finally, we finished off the meal with a delectable Strawberry and rhubarb ice cream served with a pistachio cocao truffle.
Wow, did I feel spoiled by the end of this meal!!
Thank you to the Black Olive for making me a part of your family!by Veg Writing Momma with no comments yet
I know, I know you are jealous right now. Don’t be. I was fortunate enough to attend a private dinner with raw food guru David Wolfe, but my opportunity to speak with him was just about nonexistent. Sure, I could have, with enough effort and forcefulness, made an adequate attempt to carry a conversation with David. But that’s just not my style.
With a dinner of about 70 attendees, I was more than happy to listen to what the raw foodie had to say, and was very much looking forward to his wise words. It was about an hour of mingling before everyone was in their seats. David made a quick speech and notified us that he would be speaking more throughout the dinner in addition to relocating his seat after each course. This was going to be great! Except that my immediate section was skipped right over, and David didn’t really speak very much to the group as a whole. Ah well. I had an amazing 7 course raw dinner, met some new and relatable people, and ate at an amazing restaurant in what David refers to as the “best hotel in the world”. Now that’s saying a lot, the man has traveled virtually everywhere!
Enough said, let’s talk about the menu:
We began with a Green Shot-Orange, grapefruit, avocado, pineapple, spinach, kale, and raw coconut water.
This was yum!
Next up was a shot of Fresh Nutmilk Cacao Smoothie-Sprouted almonds, hempseeds, spring water Wuyi tea, banana, cacao, maca, flaxseed, and fresh cocao nut.
There was a bit of a kick to this one on the spicy side, must have been the tea.
At this point people were starting to feel a bit hungry, and out came the Live Gazpacho Soup-tomato, cucumber, and lime. It was delicious.
Sprouted Enzyme Salad was next. It had an amazing dressing on top that everyone was raving about. The ingredients of the salad consisted of kale, red cabbage, carrot, red onion, alfalfa sprouts, shaved turmeric, Greek olive oil, sweet potato, and tahini/lime dressing.
This salad was rather large and at the end, we were all wondering how we were going to fit any more food into our bodies. Still three more courses to go!
Seems I missed the photo of this one-it was one small truffle that I popped in my mouth so quickly, the camera didn’t stand a chance.
It was nice to have a small sweet treat in between meals.
Up next, Raw Ravioli with house made vegan cheese-beet ravioli with fresh herbed cashew cheese and Cayenne yellow pepper basil sauce.
Oh-my-yum! I’m ashamed to say that I haven’t eaten many beets in my lifetime, my mother was never a fan, but boy was this good!
An finally, the rich and decadent Chia Mousse Tart! Made of avocado, blueberry, chia mousse on a sprouted walnut, almond, flaxseed, raw honey, date tart.
I’m not sure how the staff managed to make such a delectable meal for 70 people while maintaining the dignity of live and nutritious foods, but they did. Many thanks to the Olive Room, David Wolfe, and Dimitris, the owner of the Agora Market (located on the first floor of the hotel), for putting together such and amazing feast for us all.
And lucky me, I head back to the Olive Room for another raw dinner in a week. Keep your eyes peeled for the next review!by Veg Writing Momma with no comments yet
For those of you that are considering going raw or just want to incorporate more raw foods into your diet, here are a few snacks and treats I have found available at your local markets.
We all know that fast=easy, thus the rise in cancer, diabetes, and obesity in our society, but there are ways to find healthy foods that are just as quick and easy to eat, rather thank stopping by your local fast food joint.
The key to health is planning. Make sure you have your meals and snacks planned out ahead of time. If you know you have a long day away from home ahead of you, be sure to pack up your eats for the day!
Take a look at what I’ve found so far:
By far my favorite treat: Cloud 9 Raw Chocolate is raw, vegan, gluten-free fudge. I have a sweet tooth that is the queen of sweet tooths! Cloud 9 Raw Chocolate satisfy’s my sweet cravings and even provides a bit of energy. Chocolate you can eat for breakfast? This raw thing’s not too shabby.
While we are on the sweet topic, check out Hail Merry. Known for their “raw” macaroons, Hail Merry also produces raw tarts, ‘grawnola’, and nuts.
I have to admit, I was a bit disappointed and by no means, from the flavor. In fact, I love their products. While I was chowing down on a bag of vanilla macaroons, I took the liberty to do a little extra reading. Once I took a closer look, I noticed that the package specified “raw oils”. Why would it say that? Aren’t all of the ingredients raw? It does say “RAW” in big letters just above.
So I flipped the bag over to do a little investigating. Here is what I found……Looks like quit a few of those ingredients are NOT raw! I decided to contact the company for a clear explanation, and they sent me a long drawn out statement saying that they are in fact not 100% raw with reasoning as to why. To make a long story short, the owner is not 100% raw, nor does she believe it to be completely healthy.
Next up, Gopal’s Nori Wrapped Power Wraps.
If you aren’t a fan of sushi or seaweed in general, I would stay away from this one. The flavor was definitely a unique one and if you aren’t used to a raw diet, you might take one bite and not finish the rest. Don’t get me wrong, I’m not saying they taste bad, just different. The power wraps come in several flavors, including Mexican and Italian. And for $1.95, it’s a raw treat on-the-go you just can’t beat!
Some of my favorite products so far come from Living Intentions. They offer a variety of flavored nuts which are amazing! I love the White Chocolate Cashews, Almonds, and Cocao nibs.
Chipotle flavored pistachios
In addition to flavored nuts, Living Intentions offers cereals, salad boosters, trail mix, and a raw flour mix. While their website seems a bit amateur, I love all of their products and recommend that anyone try them out!
On a final note, here is a quick homemade treat that is easy for all. Never buy nut butter again! You can make your own peanut butter, almond butter, or any butter of your choice in a matter of minutes!
Throw your favorite nuts into the blender and blend on high for several minutes until a creamy mix has been created. If you haven’t achieved the exact creaminess you desire, add a small amount of oil.
Here is some almond butter I made and paired up with apples for a healthy snack. Just pure organic almond butter with no additives, including salt! Next time take a look at your peanut butter labels, it should include nuts in the ingredients, that all!
Happy Snacking!by Veg Writing Momma with no comments yet
It was my son’s fourth birthday party and the plan was to order pizza for all of the guests. After all, not everyone is vegan and on a raw diet! I needed to make food for myself and wanted a little extra for people to try. I have a few family members that are very health conscious as well, and knew they would be open minded to trying some of my raw foods.
I decided to make a raw pizza, a raw cake, and kale chips in addition to all of the other foods I would have for the party. Phew, I certainly had a lot to do.
To be honest, I didn’t expect much of my personal , raw foods to be eaten. After all, it was really for me. Once all of the guests were given their food and seated comfortably, I started pulling out all of the ingredients for my pizza. I offered some to my “Yogi” cousin and the ball just started rolling. People started lining up to find out what it was that I was serving. Just about everyone tried out the raw pizza and really liked it!
I have to admit that I was surprised. After all, the minute I offer food that is vegan to someone that isn’t, they look at me like I have three heads. What would the say when I offer something raw? Needless to say, I had expected a prompt, “No thanks”. Boy, was I wrong.
I received a lot of questions about the ingredients and promised everyone there that the recipe would be posted on my site, so here it is. Enjoy!
I actually combined two different recipes that I found to create my pizza. First, you will want to create the “crust”. I used an onion bread recipe as opposed to a “buckwheat bread” used in the original recipe.
Onion bread (gone raw)
Toppings (original recipe from Rawmazing)
Marinated Onions and Yellow peppers
(the original recipe call is Marinated onions and mushrooms, but I didn’t have mushrooms, so I substituted the peppers)
Put veggies into a container and set aside
Whisk shoyu, olive oil, and mayple syrup
Pour over the onions and peppers. Stir. Put in the refrigerator to marinate for four hours (I put them in overnight).
Remove, drain, and place on dehydrator for 4 hours at 115 degrees.
Chop garlic in food processor
Add remaining ingredients.
Spinach Walnut Pesto
Chop garlic in food processor and add remaining ingredients until paste is formed.
Place all ingredients in the food processor and pulse until a cottage cheese texture occurs. If necessary, add a small amount of water.
Assemble the pizza:
First put the pie crust or bread onto the plate
Add the marinara, pesto, cashew cheese, and veggie topping.
I combined two different recipes for this cake. The original recipe is from Matthew Kenney’s, “Everyday Raw” book. The cookie crust needs to dehydrate for three days and since I didn’t see that in time, I pulled a crust recipe from Raw Guru.
Optional: for a richer crust, add 1 tsp cocoa butter or coconut oil
Blend ingredients until smooth. Fill crust and put in freezer overnight. Remove and keep refrigerated.
Enjoy the recipes and please share your experiences or any alterations you may make.
Happy Raw-eating!by Veg Writing Momma with 3 comments