Thursday, June 6, 2013

Kale Slaw with Barbecue Walnut Crumble

Serves 4
What You Need:
For the kale slaw:
3 cups shredded cabbage
2-1/2 cups shredded kale
1 cup shredded carrot
1/4 cup thinly sliced sweet onion
1/4 teaspoon celery seed
For the mayo:
1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed
1/3 cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon maple syrup
3/4 teaspoon salt
For the barbecue walnut crumble:
5 sundried tomatoes, soaked for 2 hours, drained, and rinsed
1 tablespoon olive oil
1 tablespoon water
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon ground chipotle
1/4 teaspoon salt
1-1/2 cups raw walnuts
1 tablespoon minced sweet onion
What You Do:
  1. For kale slaw, in a large bowl, toss together all ingredients and set aside.
  2. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. 
  3. For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.
  4. To serve, divide kale slaw and top with barbecue walnut crumble.
For original recipe and others go to:

Sunday, May 26, 2013

Raw Vegan Chocolate Coconut Cream Torte

Raw Vegan CHOCOLATE COCONUT CREAM TORTE♥ by :Eric Rivkin Recipe from Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.

Sunday, May 5, 2013

Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled soy feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

For the original recipe and others go to

Thursday, May 2, 2013

Cherry Vanilla Smoothie

This is the smoothie that I make when I am craving ice cream.  It's just as satisfying as ice cream but is so much better for the body.

1-1⁄2 cups almond milk
1⁄2 cup frozen cherries
2 cups kale
1/4 whole avocado
1 teaspoon cinnamon
2 teaspoons vanilla

In a blender, add all ingredients and process until smooth.
Makes 1 serving.

The original recipe and other fantastic vegan recipes can be found at

Tuesday, April 30, 2013

Spinach-Apple Salad with Maple-Cider Vinaigrette


1/3 cup cider vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp pepper
2/3 cup olive oil


10 oz baby spinach
1 Gala apple
1 small red onion, thinly sliced
4 oz chopped walnuts

Servings: 8

Monday, April 29, 2013

Citrus Salad with Fennel and Walnuts

Large orange, peeled, sectioned and cut into bite-sized pieces
Medium grapefruit, peeled, sectioned and cut into bite-sized pieces
½ fennel bulb, cut into thin slices
1 avocado, cut into bite-sized pieces
2 Tbsp thinly sliced red onion
½ cup walnuts, finely chopped 
(serves 2-3)


¼ cup coarsely chopped fresh basil
Salt and pepper to taste
¼ cup olive oil
1 Tbsp honey
¼ cup fresh lime juice

Sunday, April 21, 2013

Roasted Cauliflower Salad

2 heads cauliflower, cut into florets
Kosher salt and freshly ground black pepper
About 1 cup olive oil
1 red bell pepper, seeded, deveined,
and cut into thin strips
1 tbsp. grated lemon zest
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted and chopped
2 tbsp. drained capers
Lemon wedges, for garnish

Preheat oven to 350°F.  Put the cauliflower in a large bowl and season to taste with salt and pepper.  Pour 1/3 cup of the olive oil over it and toss well.  Spread the cauliflower on a baking sheet and roast, turning occasionally, until tender and golden brown, about 45 minutes.  Follow the same procedure with the red peppers, placing on a separate baking sheet.  Transfer to a large bowl.

Meanwhile, combine the lemon zest, garlic, and 1/2 cup of the olive oil in a small saucepan and cook over low heat, stirring occasionally, about 20 minutes.

Pour the warm olive oil over the cauliflower mixture and toss.  Add the olives and capers and toss again.  Season to taste with additional black pepper.  Serve on a platter, garnished with lemon wedges.

Serves 6 to 8.

This recipe is from the cookbook "Sensational Salads" by Barbara Scott-Goodman.
If you would like to purchase this book click on this link.