3 years ago
Black Peppered Nectarines

Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.

A Raw Right Now original.

Black Peppered Nectarines

Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.

Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.

I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.



3 years ago
Mango Picante - an easy and dangerously tasty snack

This snack is sweet, tart, and spicy, and if you’ve got a dehydrator it could hardly be easier to make. A Raw Right Now original.


Dried mango
Lime juice


Combine lime juice and cayenne (I used about 1/4 tsp of cayenne to the juice of two limes).

Add dried mango slices and let soak at least overnight to rehydrate. Turn it over/mix it up periodically so all the mango gets evenly exposed to the lime juice marinade.

Place rehydrated mango slices in dehydrator and dry (105-110F) for 24 hours or until fully dry.



3 years ago
My Mother’s Uncooked Cranberry Relish

Mom was a Weight Watchers member for many years. This is one of the recipes that stayed in the family repertoire. For years we had a pattern going of me losing the recipe and needing to phone my dad for it when Thanksgiving rolled around. (For context, my parents divorced when I was 7… but Dad didn’t see that as any reason to give up one of his favorite recipes.) Eventually I decided it was time to get a bit more organized.

This is definitely best if you make it at least a few hours in advance to allow the flavors to blend.

A Raw Right Now original… sort of, I guess.


2 cups raw cranberries
2 small apples, cored
1/2 orange, with peel
1 cup unsweetened crushed pineapple (I use frozen)
1/2 cup walnut pieces (optional)
1/4 cup raisins (optional; I don’t use them)


Put cranberries, apples, and orange through meat grinder attachment of KitchenAid. (Alternately, mince the dickens out of them with a large chef’s knife or pulse in a food processor.) Combine in a bowl.

Add remaining ingredients to cranberry-apple-orange mixture. Mix well.

Refrigerate, covered, 1/2 to 1 day before serving.

The orange may get bitter if the relish is kept too long after adding it. My original recipe has a note “add less than 1 day before serving”. I don’t usually find it to be a problem.



3 years ago
Winter Sunshine Brussels Sprout Salad

Brussels sprouts are sturdy enough that this salad packs well for lunch, even pre-dressed. If you have a mandoline (which can be found at most of the Asian groceries around here for under $20 — worth checking out) it works really well to slice them. The stems of the sprouts make perfect little handles to hold while slicing.

If you’ve soaked and dehydrated your hazelnuts (filberts), they’ll break in half fairly easily with a little finger pressure. I like to do it that way instead of chopping them because it keeps the size of the pieces a bit evener.

A Raw Right Now original.

Winter Sunshine Brussels Sprout Salad


2 cups thinly-sliced Brussels sprouts (a little less than 4 ounces/110 g)
4 Tbsp Zesty Citrus-Avocado-Tahini Salad Dressing
2 Tbsp fresh pomegranate arils or dried cranberries
2 Tbsp hazelnut pieces
1 clementine, tangerine, or small orange — peeled, sectioned, and sections cut into bite-sized pieces
1/8 tsp freshly ground black pepper


Combine all ingredients and toss well.



3 years ago
Zesty Citrus-Avocado-Tahini Salad Dressing

A Raw Right Now original. Based on the sweet & salty salad dressing from Choosing Raw, it’s a little sharper and zestier, as well as a bit thinner to make it easier to drizzle over a salad.

Be warned that I have an atypical fondness for sour citrus (“You are a lemon-loving FREAK!” says my husband), so you may want to decrease the lime juice and boost the orange juice and balsamic if this is too tart for your taste.

Zesty Citrus-Avocado-Tahini Salad Dressing


3/4 cup fresh orange juice plus
the zest of the oranges juiced to get it
1/4 cup fresh lime juice plus
the zest of the limes juiced to get it
1/4 cup white balsamic vinegar
1 avocado
2 Tbsp tahini (I like Living Tree brand)
1/2 tsp salt
1/8 tsp cayenne

Combine all ingredients in a blender and blend until smooth.



3 years ago
Lemony Moroccan Salad Dressing

Well, Moroccanesque, really. It’s like most of what I cook, that way: Indianish. Frenchy. Keralanesque. What can I say? I’m a Californian — I don’t know how not to cook fusion! *grin*

I forget where I got the recipe this is based on. I’ve changed it since then.

Lemony Moroccan Salad Dressing


zest of 1 small lemon
1/4 cup lemon juice
1/4 cup cashews, preferably soaked 2 hours
1-1/2 tsp honey or agave
1/8 tsp salt
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground ginger

1/4 cup extra virgin olive oil or flax oil

In a blender or with a small immersion blender, combine ingredients from lemon zest through ground ginger. Blend until thoroughly mixed and cashews have been incorporated.

Decision time: if you want a thick, extra creamy-textured dressing, add the oil to the blender and blend until emulsified and thickened.

If you want a less thick dressing (easier to toss with delicate lettuces, for example), pour the lemon-cashew-spice mixture into a bowl, add the oil, and whisk by hand until incorporated and emulsified.

While making dinner last night I found there was only a tablespoon or two of dressing left — not enough to dress the salad. A little more lemon juice and olive oil to extend it (2-to-1 oil to lemon) and another drop of honey and a pinch of salt to balance it, and we were good to go.



3 years ago
Maple-Pecan Green Smoothie

Based on a recipe from the Fall 2010 issue of Super Raw Life (free — click through to sign up for their mailing list and get your copy), modified to suit our preferences.

Maple-Pecan Green Smoothie

1 cup raw pecans, preferably soaked at least 2 hours
2+ cups almond milk or non-dairy milk of choice (as much as it takes to get the quantity & consistency you like — we usually make enough for two 16-oz thermoses)
2 frozen bananas
1 T Grade B maple syrup
2 Medjool dates
2 tsp vanilla extract
3/4 tsp cinnamon
1 T hemp protein powder
1 tsp maca
1 tsp chia
a large handful of kale, chard, or other greens — as much as you find palatable

Place all ingredients in blender and blend until smooth.

If you don’t have a high-speed blender, blend the greens with half of the almond milk first to ensure that they’re fully blended and broken down, then add the rest of the ingredients.

As my husband said this morning, “It tastes so much like dessert you’d never realize there’s half a bunch of chard in there!”



4 years ago
Tonight’s dinner: Super-simple Tomato Soup

I didn’t feel like doing anything too elaborate for dinner tonight, and I had some tomatoes that needed using.

Super-simple Tomato Soup

Soak 1/4 cup sun-dried tomatoes in warm water for half an hour or until soft, then drain. Place in a blender with 2 medium tomatoes, 2 Tablespoons cashews, and the juice of 1/2 lemon. Blend until smooth. Pour into a bowl and top with 1 scallion, thinly sliced; 1 inch of a medium cucumber, peeled and diced small; and 4 inches of a celery stick, diced small. Sprinkle with kelp granules and serve.

Light in flavor and consistency and tasty. Would be richer and a bit more satisfying with half an avocado, but we were out.

Served it with flax crackers spread with pesto and sprinkled with Parma! raw vegan parmesan (chipotle flavor).



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