Category Archives: raw
Pesto stuffed Cucumber
Labels: GAPS, Paleo, raw, SCD, snacks, summer cuisine, vegan, vegetarian.
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Cool Kohlrabi Salad
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Kohlrabi Benefits
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.
Labels: raw, salad, sides, snacks, summer cuisine, vegan, vegetarian.
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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.
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,
Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.
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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!
You are quick with the Solage photos! I hope one of the inspired recipes is the carrot ginger soup!
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!
What a great way to enjoy pesto! I froze some a few weeks ago. Time to thaw a little for snacking tomorrow!