Sunday, April 21, 2013

Saturday, April 20, 2013

Choco-Hemp Spring Smoothie

Today I made my almond milk adding cacao powder, carob powder (to taste but for a 4 cup I put 2 tablespoon of cacao and one of carob, you might want to put more, I am not a big fan of chocolate), date paste, nutmeg and a bit of no alcohol vanilla.
Not in pic, cayenne pepper and ice cubes!

1 big banana
2 big handful of mixed greens (i usually do it with baby spinach, but you take whatever green you have, any green is better than no green!)
1/ 4 + 1/8 of matcha
3 teaspoons of Goji berries
2 tablespoons of hemp seeds
a pinch of cayenne pepper
3 ice cubes

Blend well.

After tasting it (super good) I'm not sure if I would have put more cacao or if I should have put a a bit of sea salt. I suspect the salt that would have bring out the chocolate even more. You try it and tell me your opinion.

Friday, April 19, 2013

Berries Smoothie

Last day oc the week and at last putting only my rain coat on! Here in Montreal it is supposed to reach 23/24 degree :D

So i felt like A bit of color and here it is!! Have a super day!

1tbl spoon of buckwheat
2tbl spoon of Goji berries
1 teaspoon of Cacao nibs
Half teaspoon of Mesquite
2 handfull of mixed green
one big banana
1 tbl spoon of hamp seed
1 cup of almond milk (or more)
1 cup of froozen mixed berries (mine even had cherries!)

put buckwheat and vacao in blender to high a few seconds then add frozen berries blend again, put the rest and blend until smooth (or how ever you like it)

Monday, April 15, 2013

Pecan Terrine with Fresh Fennel

What you want is to look like, if really
really patient make it even more smooth
This 'pâté' is inspired by, you've guessed it, my Crudessence book. It's made originally with dill but I didn't have any so I used the bushy leaves of fennel. I'll put in red the changes, also I've cut the recipe in half so you can double no problem but be aware that if you double this recipe you end up with about 2,5 cups of it (and you can keep it in the fridge only 3 to 4 days). As always, read everything before beginning.


half a cup of sunflower nuts
1/3 cup of pecans
half tablespoon of apple cider vinegar (*or one tablespoon of the apple cider only, I decided to had the second one just for fun, but was afraid that if I used only cassis vinegar it would taste too strong)
half tablespoon of cassis vinegar *
1 tablespoon of lemon juice
1/8 cup of sunflower oil
1 tablespoon of water
14 cup of shopped parsley (I used italian)
1/8 cup of fennel leaves
1/4 teaspoon (or to taste)
2 pinch of salt (sea)

not in original recipe: white part of a green onion, 5 capers, 6 black olives, black pepper and of course the cassis vinegar.

First look
Soak nuts overnight (8 hours). Rinse and trow out water. Put nuts in processor and process (duh) until (just to respect the authors of the book, I have to say that you originally had to mix the pecans fist until puréed, but I have no patience for that), put the rest of ingredient and process until you get a creamy texture. NOW this is the part where you've GOT to have the patience of a saint (unless you have a Vitamix or Omega lucky buggers).
all muched up

You are going to have to scrape the bowl once in a while. It's a tedious process that's for sure, but it's really a tasty treat.  I usually put part of the water and oil but keep some for when processing, if find it goes easier to get to the texture I want.

Good for crackers, sandwiches, with vegetables, my personal favorite as a sushi filing with a sheet of nori, covered with a rice sheet. Yum, Yum!

Mid process

End process

Sunday, April 14, 2013

Back on Track Green Monster (Banana Free)

Pic from Oh She Glows

Yield: 3 cups

(Taken from Oh She Glows)


1 cup kale
1 large Gala apple (or other sweet apple), roughly chopped
1 English cucumber, peeled and roughly chopped
1 tbsp fresh lemon juice
1 tsp fresh grated ginger
1/2 tbsp coconut oil
Maple syrup, to taste (I used 1/2 tbsp or so)
4-5 Ice cubes
Protein powder, optional

1. Place all ingredients except maple syrup and ice into a high-speed blender and blend on high until very smooth. Blend in ice and maple syrup to taste.

2. Guzzle.

3. Feel amazing.

Thick Green smoothie with Orange Juice

So nothing too exciting today except i felt like having a robust smoothie this morning.  I was planning on juicing my fruits but decided to put everything in the blender.

Now, I DON'T have a Vitamix (bouhouhou!), but I will some day, until then I chop the ingredients oranges, celery (didn't put any in this but you could) and apples pretty small to help my regular blender do the job. I have a brand called Cuisinart and it's doing a fairly good job I must say.

But if you DO have a Vitamix (I hate you, no I don't sorry, lols) this will go smoothly, pun intended XD


1 medium orange
1 apple
1 big hanfull of mixed greens
1/4 cup of freshly chopped parsley
1/4 cup of freshly chopped coriander (don't put any if you don't like, maybe put 2 leaves of mint? your  choice)
half of a big banana
1 tablespoon of date paste (or 2 dates, if dried dated, let it soak a bit before putting in)
1 tablespoon of chia
1 teaspoon of grinded flax seed
1 teaspoon of grinded buckwheat (mine was spouted and dehydrated, you don't have to put any, I was just going with the inspiration of the moment, lols)
a pinch of cardamom (I don't like much that stuff so I put a tiny pinch, but for those who love the taste, fire away)
1 cup of filtered water (more or less depending on the consistency your are looking for)

As you can see there are bits and pieces, if you have a high speed blender it's going to be nice and smooth :o)

Friday, April 12, 2013

Eggplant Bacon (from Crudessence book)

Now this, this is wonderful, I just can't get enough of this 'bacon'. It's spicy, it sweet. I found this recipe inside another from the book.  You can put this in sandwiches, brake it in salads. I just love eating it like chips but it is spicy. I also tripled the recipe for this as I wanted more of this to share at the office. You know who you are yes, yes you! ;o)

350 g eggplants (1 eggplant) take off the skin

Marinate in :

2 table spoon of Tamari sauce (i use the one with no wheat) or namashoyu
2 table spoon of maple sirup (i know! creasy!)
1/4 teaspoon of Chipotle (powder)
1/2 tablespoon of dried tomatoes
2 teaspoon of olive oil

Thinly slice the eggplant (on the long side) with a mandolin. mix the other ingredients in a bol and put the slices in and move things around so that everything has some.

Put on dehydrator's trays, do not let the slices touch each other. Dehydrate at 105F for 4 to 6 hours.

Put in a hermetic container and you can keep it for 2 months (but it won't last that long, lol)

The time you leave it depends on what texture you want it to have, the first time I did it I wanted it really crispy (it would snap when i broke it) so I put the full 6 hours, but this time I did maybe 4h30 to 5h.

Small Lunch, Big Taste

Salade made with zucchinis, green onions mushrooms,
dressing with sunflower oil, dijon mustard and apple cider vinegar

With a side of my super nachos

Cauliflower Munchies

Recipe from Choosing Raw except I didn't have almond butter so I used Tahini and I tripled the recipe because I wanted to do the whole cauliflower. Left it for the night in dehydrator.

It taste good, but I don't like the texture, it's never going to be crunchy. It suppose it's better in the oven.

Cinnamon Caramelized Cauliflower

Makes 2 snack portions
2 1/2 cups cauliflower florets, cut small
5 pitted medjool dates
2 tablespoons almond butter
1/2 tsp cinnamon
1/4 tsp sea salt
2/3 cup water (more as needed)
1. Blend dates, almond butter, cinnamon, salt, and water in a high speed blender (or a food processor) till smooth. If the mixture is super thick, add a few more tablespoons of water as you go.
2. Coat the cauliflower florets well in the date and cinnamon mixture: you want them drenched! Place on a Teflex-lined dehydrator sheet and dehydrate at 115 for 8-10 hours, or until dry and slightly crispy.
Alternately, you can roast the cauliflower at 400 degrees Farenheit till it’s crispy on edges and tender on the inside (about 25 minutes). 

Monday, April 1, 2013

Zucchini Spaghetti

Diner : Yummy spaghetti with home made spaghetti sauce and I added some mushrooms, olives and a couple of new batch of crackers/nachos. Incredible! I've never done it, but some people then put the dish near a sunny window to have a warmer dish :o)  This one is cold but soooo good! I give it an A+

First bite

Spinach salad with Marinated Home Made Tofu and a Glass of Bet Juice

Simply put baby spinach on a plate, then take a Spirooli or any other type of fancy cutting knife and make pretty cucumber spirals, then, with the same blade (you have 3 choices with the Spirooli, big spaghetti, small spaghetti and a simple blade) a carrot with a cut in the middle will give you another shape :o)
That thing is great, practical, not only easy to use, but easy to clean and store.

And less expensive then the other brand (wow can you hear me now I feel like an infomercial)

Anyway, then made it all pretty, added  black and green olives, put the home made tofu (that didn't set well unfortunately :(, it's good but fall on itself, i'll give it another try soon) and a drizzel of sunflower oil, rice vinegar and a touch here and there of crème fraîche and sesame oil (not much), sprinkle with sesame seeds (not in pic but later on I added sprouts).

 Bett Juice

  • 1 medium bett (100g)
  • 1 good size yellow apple
  • 3 carrots (150g)
  • a good thumb of ginger (which was too much to my taste)
Note: even if this juice is in the pic, I usually drink juice 20 minutes before eating anything to let all the nutriments and the magic do its work (you believe it, you don't, up to you, there are people on the net talking about it if you want to check it out - in this particular dish I think if you masticate enough it's quite alright lols)