I just made cupcakes and kale’s high protein cauliflower alfredo sauce recipe that I found on Diet Dessert and Dog’s Wellness Weekend. I love this new carnival that Ricki has implemented – with her healthy guidelines, it makes it easy to find recipes that fit into my “No Food Diet.” Anyway, I am so glad I found this Fettucini Alfredo recipe because it is PHENOMENAL! I was shocked and amazed by how good this is, not to mention how easy to make it is. I have made many a “fake” alfredo and they are almost always awful, but not this one! It is fantastic! I can’t recommend it highly enough – it is delicious and extremely healthy.
Category Archives: 5/5 Happy Monkeys!
Another phenomenal recipe from Ricki at Diet, Dessert and Dogs! My midwife wanted me to choose a special meal as my first “celebration meal” after giving birth. I chose this recipe and I’m so glad I did. Not only is it delicious, but it is complex and time-consuming, making it perfect for ultra-special occasions. This easily gets a 5 out of 5 happy monkeys. My everything-eating husband said it was just as good as traditional lasagna, and coming from him, that’s saying a lot.
I just had to post this blueberry smoothie recipe because it is freaking delicious. My usual blueberry smoothie recipe is a banana, frozen blueberries, lots of soymilk, water and ice. But I thought it would be good to try to cut down on the massive amount of soy I’m eating these days, so I tried a new smoothie recipe based on the one in Ani Phyo’s Ani’s Raw Food Kitchen Cookbook. And I like this one even better than my usual smoothie. I threw the strawberries in at the last minute because they were just hanging around in the fridge, but I think they totally made this smoothie. Before I put them in, it was a bit too sweet from the dates.
Another recipe culled from EachPeachPearPlum’s Thanksgiving 101 thread. Oh my god, is this good. Wow, wow, wow. This was the highlight of our Thanksgiving dinner. All my cooked friends loved it and you’d never know it was raw. It also freezes well so you can enjoy it later. No question 5/5 happy monkeys. This freakishly delicious recipe was also submitted to The Nourishing Gourmet’s awesome Pennywise Platter Thursday.
So awesome. I’ve made this a few times now and it is fantastic every time. I just wish it would last a little longer, because it is always gone so soon!
1 cup cashews, soaked 2 hours
Juice of 1 lemon
1 tsp nutritional yeast
1 tbsp finely chopped leeks (any onion will probably do fine)
a few sun-dried tomatoes (optional)
salt and pepper to taste
water as needed
I also put in white miso but I wouldn’t do that again unless I was going for a sweet dessert ricotta-type of cheese.
This was even more fantastic after a day in the fridge letting the flavors meld. It seriously reminds me of a creamy, herby cheese I used to eat long ago called Boursin. For lunch today, I seriously ate four pieces of “pizza” topped with this delicious cheese, fresh tomatoes and dill. It was to die for. Definite 5/5 happy monkeys. Can’t wait to make it again.
Next time: I’d also like to try wrapping it in a nut bag and letting it sit out for a day to see how that goes.
I’ve been on a search for a really good raw recipe for butternut squash for a few months now, ever since my disastrous experience making raw butternut squash soup. Well, I think I’ve finally found it! This phenomenal recipe is from Terilynn at the Daily Raw Cafe. Boy, is it good! Even my carnivorous husband liked it! 5/5 happy monkeys!
1 butternut squash
1 teaspoon sea salt
black pepper, to taste
1 cup Pesto (recipe below)
1 cup White Sauce (recipe below)
1 Cut the “neck” from the bottom of butternut squash. Reserve the bottom portion for another recipe.
2 With a vegetable peeler, peel the neck.
3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.
4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.
5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.
6 Serve with white sauce. Top off with black pepper.
2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts (as always in my pesto, I used walnuts)
1 garlic clove, minced
sea salt, to taste
black pepper, to taste
1 Place basil leaves in small batches in food processor and process until well chopped.
2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.
3 Process until fully incorporated and smooth. Season with salt and pepper
1 cup cashews, soaked for an hour
¾ cup water
juice of one lemon
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon white pepper
In a blender, puree cashew and olive oil, until cashews break down. Add water, blend until you achieve a thin white sauce.
Terilynn offers the following tip to take the sauce further: Add 1/2 onion; 1/2 garlic clove, minced; dash dried leaf thyme, crumbled; salt and white pepper, to taste; and/or nutmeg, to taste
One of my favorite things, if not my favorite thing, about the holidays is latkes. It’s definitely a toss-up for the top spot between latkes and presents.
Since this is my first year raw, I was worried about missing latkes during the holiday season. But not to worry, the interweb came to the rescue! This yummy recipe for sweet potato latkes from Melissa at the Birch Center satisfied my latke craving. Combined with raw applesauce and “sour cream,” they were heaven. Plain, these might be a 3/5 happy monkeys, but with these delectable toppings, they skyrocket right to the top — 5/5 happy monkeys! I gobbled up every last one of them. Well, I let my husband have two or three.
Note: I adjusted the proportions quite a bit. It wanted to make a big batch so I used 3 sweet potatoes. But it seemed too oniony, so I only doubled the onions. Don’t really remember how much I used of the other ingredients.. hmmm.. need to pay better attention!
1 large sweet potato (the orange kind), grated
3/4 large onion, grated
1 clove garlic, crushed
1 Tbsp tamari
2 Tbsp olive oil
1/4 cup ground flax seed (to hold it all together.)
chili powder and/or paprika and/or black pepper (I used all three.. I think I overspiced it a bit)
Mix ingredients together, and adjust seasoning. Form into latke shapes (potato pancakes – round and flattened) and dehydrate on 105 degrees for 10 – 12 hours. Serve with applesauce and raw “sour cream” (recipes below).
Note for next time: I couldn’t figure out if I liked these better really crispy or more soft in the center. Will have to try both ways again!
Raw Apple Sauce
From Alyssa Cohen’s book “Living on Live Food”
2 Tbsp honey
1/2 tsp cinnamon
1/4 tsp vanilla
Core/de-seed apples then throw all ingredients in the vita-mix and blend away!
Note: I’ve also made this with half pears and half apples, but I reduced the honey to 1/2 Tbsp because the pears were so sweet!
Raw Sunflower Seed “Sour Cream”
There are a lot of raw sour cream recipes out there but I decided to go with this one from Raw Food Wisdom because I had a glut of sunflower seeds on my hands and I didn’t feel like taking the time to soak cashews.
1 cup sunflower seeds
1 cup water
4 tbsp. lemon juice
1 garlic clove, pressed
¾ tsp onion powder (I used some leeks instead)
¾ tsp salt
Blend all ingredients together in a food processor or blender until smooth. If consistency is too thick, you can simply add a bit more water.
Side Note: In my searching, I came across this recipe for Raw Tacos. It looks sooo good — I can’t wait to try it!