Category Archives: raw

Tuesday, October 11, 2011

Kale and Golden Beet Salad with Tahini-Cider Dressing

I really love kale, but it doesn’t love me! Having Crohn’s makes it incredibly hard to digest, which is why I rely on green drinks to get my kale.  The other day I was shopping at our local Coop and perusing the salad deli.  There I spotted a tasty looking raw salad with kale as the base ingredient.  I tried it and just about fell over.  It. Was. Amazing.  So I wrote down the ingredients, ran through the store gathering what I needed, raced home and within an hour I had like 5 lbs of this salad – and I am pleased to say it tasted exactly like the deli version.  I was lucky with my ratios, especially with the dressing.  My daughter loved it and we both enjoyed it for our afternoon snack.  It was so good and I tried not to eat too much.  Although  I can’t go wild on this salad, I enjoy making it for others. I served it as an appetizer that evening for dinner and my husband asked if there was Parmesan cheese in the salad.  Pssh…are you serious?, I asked him.  I know, I know he replied, it just tastes so…cheesy.  It really does have a wonderfully complex flavor.
Ingredients
-1 bunch of kale, chopped (with the large vein removed)
-1 large carrot, grated (I used the shredder on my food processor)
-3 golden beets, grated (same as above)
-1 large green pepper, chopped
-1 bunch of green onions, sliced (use both white & green)
-1/2 cup hemp seeds
Dressing
-1/4 cup tahini (start with that and see how you like the flavor, add more if desired)
-1/4 cup walnut oil (or oil of choice)
-1/2 cup coconut aminos
-1/4 cup apple cider vinegar
-1 tablespoon garlic granules
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon salt
How To
1.  Mix together the kale, carrot, beets, green pepper, onions & hemp seeds in large bowl
2.  Add the dressing ingredients to a bowl and mix until thick and emulsified
3.  Pour the entire bowl of dressing onto salad ingredients and mix
Posted by Amber at

Labels: raw, salad, sides, summer cuisine, vegan, vegetarian.

9 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Sunday, October 2, 2011

Pesto stuffed Cucumber

In an effort to get more creative with snack time around this house, I’ve been trying to mesh together some of my favorite foods.  The other day I thought, why not stuff a cucumber with somethingand then I found the pestoand then I was a happy girl when it tasted excellent.  This is my daughter’s new favorite snack, and I have to say, it’s very filling.  

Ingredients:
-1 large cucumber, seeded
-1 batch of Vegan Walnut Pesto
-Top with dried parsley and a dash of smoked paprika

How To:
1.  Stuff cucumber with pesto
2.  Eat and enjoy

In other news
We had a fabulous time in Napa Valley.  My husband and I enjoyed a little getaway (sponsored by my husband’s work).  We stayed in Calistoga at The Solage, a very luxurious, fancy spa resort.  It was much needed time away for a busy mommy and daddy!  I was so inspired by the food we encountered!  I will be preparing some inspired dishes this month from our trip.  Can’t wait. 

Posted by Amber at

Labels: GAPS, Paleo, raw, SCD, snacks, summer cuisine, vegan, vegetarian.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, September 21, 2011

Cool Kohlrabi Salad

If you’re looking for a little something different to munch onplease look no further.  Meet kohlrabi.  It’s hard to describe the texture and flavorit’s like cucumber meets radish meets carrotI don’t know, that sounds like a strange combo so just try it and see what you think!  If you are familiar with this delicious (root-looking but not actually a root) vegetable than you are a lucky-duck.  I envision endless opportunities with kohlrabi.  However, I kept this recipe simple and easy.  It’s a stifling 100 degrees here in Northern California and so I wanted something cool, crunchy and delicious.  Kohlrabi gets a check, check and check on that list.  
Ingredients
-3 to 6 kohlrabi, julienned 
-Drizzle of oil (I like walnut oil) 
-Lemon juice to taste 
-1/4 teaspoon salt
-Dried or fresh herbs such as parsley, mint, basil, dill, etc. 

How To
1.  To kohlrabi, add lemon juice, salt and oil to taste 
2.  Toss and place in fridge for 30-45 minutes
3.  When chilled garnish with favorite herb

**************************
Kohlrabi Benefits

Kohlrabi is high in bioflavonoids, plant pigments that work with vitamin C and other antioxidant to prevent the cell damage that promotes cancer.

Kohlrabi is also high in indoles, chemicals that reduces the effects of estrogen, and thus may reduce the risk of breast cancer.


Kohlrabi helps stabilize blood sugar imbalances and is beneficial for hypoglycemia and diabetes.


Kohlrabi is a good source of vitamin C; a 1/2 – cup serving provides 50% of the adult RDA. This vitamin so essential for maintaining healthy skin, connective tissue, and a strong immune system.


Kohlrabi is a good Source of Potassium. Potassium is one of the most important minerals in the body. Potassium is important for proper functioning of every cell in the body and is critical for muscle contractions and controlling the heartbeat. It also helps to lower blood pressure. Studies have shown that a potassium rich diet can also reduce blood pressure in those who are hypertensive.


Kohlrabi is high in dietary fiber. A serving of kohlrabi provides five grams of soluble fiber – the kind that’s important for heart health.


Kohlrabi is low in calories and fat, with only 36 calories in a cup of raw kohlrabi, it’s a food you can enjoy without regret. Its little fat content is needed to absorb the fat soluble vitamins.


Nutrient Content 
per 1 cup (140g) raw Kohlrabi

Vitamin C: 84mg

Potassium: 472mg

Carbohydrates: 8.4g

Protein: 2.3g

Fiber: 4.9g

Calories: 36 

 

    Shared on: Summer Salad Sunday
Posted by Amber at

Labels: raw, salad, sides, snacks, summer cuisine, vegan, vegetarian.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, August 31, 2011

Raw Dairy Free Cashew Sour Cream (SCD/Paleo/GAPS)

When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredientshow is this going to turn out.  I haven’t had real sour cream in years and I so miss this addition to our taqueria night.  I am opposed to soy sour cream and so what’s a dairy-free girl to do?  Can I tell you I nearly fell off my chair when I bit into my burrito.  DELICIOUS.  I couldn’t believe it.  My kids loved it too, and of course my husband was very impressed.  Please try this and be dazzled by delicious simplicity.


Ingredients
-1 1/2 cups soaked cashews (4-8 hours)
-1/2 teaspoon salt
-2+ tablespoons lemon juice 
-Approximately 3/4 cup filtered water 

How To
1.  Place soaked cashews into blender, preferably a high-speed
2.  Add salt, lemon juice and half the water
3.  Blend slowly and add more water until a desired consistency in achieved 
4.  Add more lemon or saltthis is how to turn this creation into a sour cream.  

Note
*You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro or bell pepper   
*Be creative and have fun with your food

Shared on: Allergy-Free Wednesdays, Wellness Weekend 

Posted by Amber at

Labels: dips and spreads, GAPS, Paleo, raw, SCD, vegan, vegetarian.

10 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, August 24, 2011

Raw Vegan Walnut Pesto (SCD/Paleo/GAPS)


 I have to sayI’m very pleased with vegan pesto.  I don’t miss the the cheese at all.  And I use walnuts instead of pine nuts.  I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags.  I laughed so hard and thought, I can’t make pesto with 5 pine nuts!!  Thus, the walnuts made their debut and the outcomesooo tasty!


Ingredients
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt


How To
1.  Place toasted walnuts in food processor and pulse a few times.   
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil.  Scrape down sides now and then.
4.  Test for seasoning.  


**********
Daddy and Ethan gathering basil from the garden. 

Shared on: Just Another Meatless Monday  Melt in your Mouth Mondays, Monday Mania, My Meatless MondaysMealtime MondayMade From Scratch MondayAllergy-Free WednesdaysAllergy-Friendly St. Pattie’s Day Fat Tuesday,Slightly Indulgent TuesdaysTraditional TuesdaysWhole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend

Posted by Amber at

Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, August 17, 2011

Raw Vegan Banana Fudgesicles

085+-+Copy

Hello and welcome to The Tasty Alternative!  My name is Amber and this blog is a combination of alternative cuisine, green living and holistic healing.  You can read more about me and this blog from the links above.  I’m just thrilled to create my first post today.  I thought it would be fun to kick things off on a sweet note and make one of my daughter’s (and son’s) favorite desserts, and of course my daughter is helping me out in the kitchen today.  Please let me know how you like this delicious and healthy spin on one of my favorite childhood treats.

Raw Vegan Banana Fudgesicles
 
Author:
Ingredients
  • 1 large ripe banana
  • 1 can of full fat coconut milk (or any non dairy milk)
  • 3 tablespoons of grade B maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw carob power or raw cacao power
Instructions
  1. Blend ingredients in any blender
  2. Pour into popsicle molds and freeze 4-5 hours
  3. Enjoy!
Notes
*I like to make these with carob because chocolate aggravates eczema (my son suffers from this skin condition) and overall, chocolate is far too stimulating for my little ones.

*Vegans can also use coconut nectar. Honey is a great sweetener for non vegans.

*I like THESE popsicle molds. And HERE are some in stainless steel.

087088

 Affiliate links in recipe.  Thank you.

Shared on: Just Another Meatless Monday Melt in your Mouth Mondays, Monday Mania, My Meatless MondaysMealtime MondayMade From Scratch MondayWellness Weekend, Slightly Indulgent TuesdaysWhole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays,, Raw Foods Thursdays 

Posted by Amber at

Labels: allergy-friendly, chocolate free, dessert, raw, summer treats.

5 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: