Category Archives: raw

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 something…and then I found the pesto…and 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. 

Shared on:  Friday Foodie Fix,  Raw Foods Thursday, 
Posted by Amber at 8:55 pm

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

3 Comments

  • The Cyclist's Wife October 3, 2011 at 5:46 am

    You are quick with the Solage photos! I hope one of the inspired recipes is the carrot ginger soup!

    Reply
  • Amber October 4, 2011 at 1:51 am

    Hi There Sara…

    Oh good, I didn’t scare you off with my crazy dancing! I had such a blast though and it was a much needed release. I used to go dancing all the time and miss it so much.

    So I am definitely going to make the carrot soup, however change some ingredients and make it a hot soup. Also, I am completely smitten with fresh figs. I’ve been dreaming about them since our trip. Some ideas include: fig jam, fig ice cream (either coconut or alternative milk based), fig balsamic vinaigrette, and some sort of a fig cookie. And, here’s some great news…our neighbor’s fig tree is growing figs as we speak and there’s a TON on our side of the fence. Woot-Woot!

    Reply
  • Heather @Gluten-Free Cat October 1, 2013 at 10:49 pm

    What a great way to enjoy pesto! I froze some a few weeks ago. Time to thaw a little for snacking tomorrow!

    Reply

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Wednesday, September 21, 2011

Cool Kohlrabi Salad

If you’re looking for a little something different to munch on…please look no further.  Meet kohlrabi.  It’s hard to describe the texture and flavor…it’s like cucumber meets radish meets carrot…I 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 8:22 pm

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

One Comment

  • Debbie @ Easy Natural Food June 19, 2012 at 5:13 am

    It looks so crunchy and delicious! I bought some kohlrabi at the Farmer’s Market the other day….can’t wait to try it! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

    Reply

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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 ingredients…how 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 salt…this 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 1:32 am

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

8 Comments

  • Tessa Domestic Diva March 21, 2012 at 2:34 am

    you crack me up, can I fall off my chair with you as we ooh and aww over the deliciousness?! You KNOW we would! I have also made one with sunflower seeds…really good too!

    Reply
  • Amber March 22, 2012 at 12:09 am

    Hi Tessa,

    I have a feeling if we got together, we would just laugh and eat the entire time! And your sunflower seed sour cream sounds amazing. :-)

    Hugs,
    –Amber

    Reply
  • Unknown April 26, 2012 at 1:04 am

    Thanks for posting this! This is great! Just wondering though if you think I could substitute the lemon juice with apple cider vinegar as citrus upsets my stomach. Do you think it would work okay? I wish I could eat citrus..*sigh*

    Reply
    • Amber April 26, 2012 at 1:26 am

      Hi There,

      I’m sorry to hear that. Well, I can’t say for certain, as I’ve never tried. But, the next time I make “sour cream” I will use ACV, okay. So check back for my notes on that. It’s a really great idea! Let me know if you try it too. :-)

      Thanks!

      Be Well,
      –Amber

      Reply
  • Lauren March 27, 2013 at 2:59 am

    Oooo, this is a great idea! Do you think it would work as (or does it taste like) cream cheese? Maybe if I lowered the water? I’d love to try something like that! :-)

    Reply
  • Easy Peasy Dairy Free Sour Cream December 1, 2014 at 6:35 am

    […] also really like this cashew based sour cream from The Tasty […]

    Reply
  • Chili Con Carne January 5, 2015 at 3:58 pm

    […] is a link to a delicious Cashew Sour Cream recipe from The Tasty Alternative. While I have my own sour cream recipe on this site, I prefer it […]

    Reply

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Wednesday, August 24, 2011

Raw Vegan Walnut Pesto (SCD/Paleo/GAPS)


 I have to say…I’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 outcome…sooo 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 Mondays, Mealtime Monday, Made From Scratch Monday, Allergy-Free Wednesdays, Allergy-Friendly St. Pattie’s Day,  Fat Tuesday,Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend, 

Posted by Amber at 4:50 pm

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

3 Comments

  • Winnie June 18, 2012 at 11:56 am

    I’m a pesto “freak”
    I can pesto with everything and just as is
    It’s a great recipe – thanks!

    Reply
  • Mary Hudak-Collins June 18, 2012 at 5:26 pm

    I’m finding that through recipe hops, there are a lot of food items that I have never eaten. Pesto is one of them. I have quite a bit of basil, so I’ll be giving this a try. Thank you for sharing this week in our recipe hop!

    Reply
  • Vicky July 21, 2012 at 8:32 pm

    I love this recipe…

    Reply

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Wednesday, August 17, 2011

Raw Vegan Banana Fudgesicles (dairy free, cane-sugar free)


Hello and welcome to The Tasty Alternative!  My name is Amber and this blog is a combination of alternative cuisine, organization, 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 she is helping me out today.  Please let me know how you like this delicious and healthy spin on one of my favorite childhood treats.

Ingredients:
-1 large ripe banana
-1 can of full fat this or this
-3 tablespoons of grade B maple syrup (also sub: honey, coconut sugar or coconut nectar)
-2 teaspoons vanilla
-2 tablespoons raw carob power (or raw cacao power)
*I am using carob powder here because chocolate aggravates eczema (my son suffers from this skin condition) and overall, chocolate is far too stimulating for my little ones. 

 How To:
1.  Blend ingredients in any blender
2.  Pour into popsicle molds and freeze 4-5 hours
3.  Eat
4.  Enjoy
Yum, yum…tasty!

**********
Into the freezer

Shared on: Just Another Meatless Monday , Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Wellness Weekend, Slightly Indulgent Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays,, Raw Foods Thursdays 
Posted by Amber at 9:01 pm

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

5 Comments

  • Mary Hudak-Collins June 18, 2012 at 5:30 pm

    How wonderfully quick and easy! I’m planning on making Rocky Road ice cream tonight, but who says I can’t throw some fudgesicles in the freezer for tomorrow? Thanks for sharing in our recipe hop this week!

    Reply
  • Debbie @ Easy Natural Food June 18, 2012 at 6:03 pm

    Yay, I bought popsicle molds recently because I have a 2yo who LOVES this type of thing, and your recipe sounds yummy!

    Reply
  • Rogene Robbins June 20, 2012 at 7:27 pm

    No children at my house, but we love frozen treats. These look really good.

    Reply
  • Laura October 11, 2012 at 2:57 pm

    Skylar is simply adorable! I can’t wait to make this treat with my daughter. And I happen to have all of the ingredients on hand…hmm think I will be making this in a few hours!

    Reply
  • Heather @Gluten-Free Cat August 12, 2013 at 1:29 pm

    What a beautiful model for your fudgesicles! Love this recipe. Makes me want to buy popsicle molds. :) And I love that you use carob. I’m one of those people who actually likes the taste of carob and doesn’t use it as a healthy alternative to chocolate. Thanks for sharing at Raw Foods Thursdays!

    Heather

    Reply

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