Category Archives: 3/5 Happy Monkeys

Ani’s Raw Garden Scramble

I was listening to Ani Phyo on Raw Mom, Cooked Dad today (which has been awesome, by the way) and was inspired to pull out her Ani’s Raw Food Kitchen Cookbook and make her garden scramble.  It’s a recipe I’ve only made once before last year but I made the full recipe and was really sick of it by the time I finished multiple meals of it.  This time, I only made a half recipe, which still makes a lot.  I ate two bowls and still have just as much left over.  Maybe next time I’ll only make a quarter recipe.  It’s good but it has a strong tumeric, almost mustardy taste, so a little goes a long way. I give this 3/5 happy monkeys.

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Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sugar-Free, Vegan, Vegetarian

Virgin Pina Colada

Boy, how old is this post!  Time to get it off the draft shelf:

Just got our new Vita Mix in the mail!  We were super excited so we made a yummy homemade pina colada to celebrate.  We got a fresh young coconut and pineapple from whole foods – the guy who worked there was so nice, he helped us pick out good ones and even cut the pineapple in half for us.  I give this a 3.5/5 happy monkeys because I looove pina coladas, but I still want to perfect the recipe.


– fresh pineapple
– fresh young coconut
– fresh young coconut water
– shredded dried coconut,
– bit of orange juice
– ice


Throw in Vita Mix and blend away. Enjoy!

Next time: I would use water instead of oj because oj has too strong of a sweet, oj taste.  Also, wouldn’t use the shredded coconut because it made it kind of gritty.  Also I want to experiment with regular fresh coconut, instead of the young ones to see if that gives it a different flavor.


Filed under 3/5 Happy Monkeys, Cheating, Dairy-Free, Dessert, Gluten-Free, Grain-Free, Needs Photo, Raw, Snack, Vegan, Vegetarian

Raw Mushroom, Spinach & Leek Tart

This recipe from Rawmazing looked, well, amazing on her site.  I couldn’t wait to try it out. I imagined how beautiful it would look on our holiday dinner table and how impressed my husband would be.

Alas, some things were not meant to be.  While it tasted ok, as you can see above, this turned out nothing like the gorgeous photo on Rawmazing’s website.  I’m not sure what went wrong because I followed the directions exactly.  I’m going to have to keep experimenting with this until it turns out right. Right now this only gets 3/5 happy monkeys until I can fix it up some.  The cashew sauce was way too thick to just eat straight.  I ended up putting in twice as much spinach, then mixing everything together and using it as a spaghetti sauce on top of kelp noodles.

On the positive side, I found out that I love marinated mushrooms.  I make them with tamari so they’re not truly raw but they are truly delicious!  I’ve already gone through two boxes of mushrooms this way and can’t wait to run out and buy more!

For next time: Use twice as much mushrooms and spinach.  Marinate the mushrooms and half the spinach overnight.  Mix the cashew spread in with the vegetables before dehydrating.  Use less cashew spread (maybe 1/2 cup instead of 1 1/2 cups) and maybe thin it out some.  Also, until I get this down, use a glass pie plate instead to reduce the messiness.


  • 2 C Sliced Mushrooms
  • 1/3 C Virgin Olive Oil
  • 3 T. tamari*
  • 2 C Spinach
  • 1 1/2 C Leeks (thinly sliced)
  • 1 1/2 C Cashews
  • 1 1/2 C Water
  • 2 t. Tarragon
  • 1 t. white pepper
  • pinch Celtic sea salt

* The original recipe calls for Nama Shoyu, which is raw organic soy sauce.  However, it is made with wheat, so I always substitute tamari.  Tamari’s not raw, but it is gluten-free, which is more important to me.


The night before: combine mushrooms, olive oil and the tamari. Mix well, place in refrigerator to marinate.

10 hours before serving:

Wrap foil around the outside of an 8″ tart pan. You are doing this to prevent leakage. Rinse mushrooms and spread in the bottom of a prepared (oiled) 8″ tart pan. Crush spinach between hands and spread on top of the mushrooms. Spread leeks on top of the spinach.

In Vitamix or blender, combine cashews, water, tarragon, pepper and salt.  Blend until very well blended. Pour over veggies in tart pan. Place in dehydrator. Dehydrate at 145 for 1 hour, reduce heat and continue dehydrating at 116 for another 9 hours.


Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sugar-Free, Vegan, Vegetarian

Raw Butternut Spice Cookies

Raw Butternut Cookies

This was the second recipe in my quest for fantastic raw butternut squash recipes, and I decided to try the Pumpkin Spice Muffins from The Sunny Raw Kitchen.  I liked them ok but I don’t think I’d make them again.  I call them cookies instead of muffins because they were a little heavy and dense for my taste.    On the positive side, they did keep really well as traveling snacks — their density meant that they were quite filling for a snack on the go.  They are also very pretty which bumps them up to 3/5 happy monkeys.


– 2 cups of butternut squash pulp (left over from juicer)
– 1 1/3 cup walnuts
– 1/3 cup pecans
– 1⁄ 8 cup water
– 3 tbs honey or agave
– 1.5 teaspoon of cinnamon
– 1 1/4 teaspoon of ground ginger
– 1/2 tps allspice or ground cloves
– 1/2 tsp ground nutmeg


Blend all of the ingredients in a food processor. Form into mini-muffins using about 1 1/2 tsp of dough at a time. Top with a pecan and dehydrate for 15 hours at 110 degrees.

Variation from The Sunny Raw Kitchen: This would also be delicious non-dehydrated, as a pudding or filling for a pie.

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Raw Herbed Summer Squash

Raw Herbed Summer Squash

This is a pretty tasty recipe from The Daily Raw Cafe. As you can see from the picture, I experimented halfway through with spiralized summer squash vs.  sliced.  I definitely like it better spiralized — it reminds me a lot of angel hair and holds the sauce really well.

However, the problem with recipe is that I hate tumeric.  It is evil hiding behind a disguise of tasty flavor. It always stains my clothes yellow and is impossible to get out.  Hence, I am no longer allowed to use it.

I give this a 3/5 happy monkeys. It’s a good recipe but I can’t make it again.

As always, I modified the original recipe a bit.


2 summer squashes, spiralized
Juice of one half lemon
2 cloves garlic, pressed
1/4 c chopped onion
2 tbsp olive oil
1 tsp turmeric
handful fresh dill, chopped
1 tsp sea salt
1/2 tsp red pepper flakes


Lightly toss ingredients together.

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Raw “Mashed Potatoes and Gravy”

Raw "Mashed Potatos and Gravy"

I’ve been meaning to try this recipe from Alyssa Cohen’s Living on Live Food book for a while.  The first time I tried to make it, I soaked the cashews and then they went bad in the fridge before I got around to actually making the recipe.  It was pretty good, although after eating a few servings of it for a few meals in a row, it outgrew its welcome pretty quickly. My husband said the same thing, except for him it happened within one bowl–the first bite tasted pretty good, but after a while, he didn’t want to finish it.  I give it 3/5 happy monkeys.  I would make it again, if only for a change of pace.

I adapted the proportions from the original recipe because the consistency didn’t seem right as written. It was still a little spicy though so I’d probably decrease the onion next time.


“Mashed Potatoes”

1 cup soaked cashews
1/2 cup water
3/4 head cauliflower
2 cloves garlic
1/8 medium onion
1 tsp olive oil
sea salt and black pepper to taste

Mushroom “Gravy”

1 cup crimini mushrooms
2 tbsp tamari
1 tbsp water
1 small clove garlic
1/2 tspn sage
sea salt and black pepper to taste
I also added some olive oil and cashews for creaminess, but I’m not sure they’re needed


1. Blend all “mashed potato” ingredients in a food processor.
2. Blend all “gravy” ingredients in a food processor.
3. Pour gravy over mashed potatoes.

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Raw Lentil and Lime Salad

Raw Lentil and Lime Salad

My friend Zoë very kindly gave me a bunch of lentils that she had sprouted.  It was so sweet of her and it let me try a raw lentil recipe without all the hard work of sprouting them first. This recipe is a little like a lime salsa lentil salad. I just threw this together so don’t even ask me about proportions.


– 2 cups sprouted lentils
– Juice of 1 lime
– Tomatoes
– Cilantro
– White onion
– Garlic
– Olive oil, sea salt, black pepper and kelp flakes to taste


Chop the tomatoes, cilantro, and onion. Mix with the lentils. Press the garlic and juice the lime. Mix everything together and add other ingredients to taste.

I give this a 3/5 happy monkeys. It was really tasty and a had a refreshing lime flavor, but the sprouted lentils were a little too heavy for me. I’m so used to eating mostly vegetables now that eating legumes felt a bit much.

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