Raw vegan, gluten-free, serves 4 sides or 1 all day long :)

This is a VERY addicting salad that will definitely get you into the spring season spirit.

Until today, we in Central Florida have lately been spoiled with temperatures that are more like early summer than late February or early March!  So this has been a wonderful light-weight but satisfying salad that I’ve been grazing off of during these warm days while getting my new garden started. It has a nice combo punch of crisp, cool, tangy, sweet, nutty, salty, and of course licorice-y.  Did I mention that I have a full blown fennel addiction?  I never buy celery anymore. For anything that calls for celery, I’m all in with fennel instead. Happily.

Textures – that is, the shape and size of the cuts of veggies matters. It really governs the flavor intensities and the entire flavor balance of a dish. In this salad, the fennel, green apple, and red onion are sliced mandoline thin. This keeps them from overpowering one another and creates a light, cool, crispness. I also prefer young, smaller fennel to larger bulbs. They’re much sweeter and milder.

First, thinly slice or use a mandoline:

1 medium sized fennel bulb, or 2 small bulbs
1/2 small Granny Smith apple
1/2 small red onion

Place into a bowl.

Coarsely chop:

1/2 cup of shelled pistachios and
a handful of fennel fronds and parsley

Finely mince:

1/2 of a seeded jalepeño or serrano pepper.

Add remaining ingredients to bowl. Finally, squeeze over the juice of a small lemon, drizzle lightly with extra virgin olive oil, and season to taste with a delicate sea salt (such as fleur de sel), and white pepper. Toss well and serve.

<3, JMK

{ raw vegan, gluten-free, serves 6-8 }

Since clementines have been in season, my household goes through about 15 pounds per week.  These sweet, succulent, easy-to-peel, seedless little spheres are like nature’s candy.  I average about 4 per day myself, and that doesn’t include those I juice or put into smoothies.  Now that I have an awesome ice cream maker, thanks to Cuisinart, clementine ice cream was naturally first to come to mind.

Of course you don’t have to have the pistachio brownie with the ice cream, but they sure love each other.  And since I’ve got you all telling me your sinful pleasures, chocolate has definitely been on the brain this week!

The orange caramel though is a must!  One of my new loves is raw yacon syrup, from the roots of the yacon plant.  Besides being a fantastic sweetener, it’s probiotic, full of antioxidants, and diabetic friendly.  It’s perfect for a caramel sauce since it’s uncannily similar to the real buttery, sugary thing in both texture and flavor.

For the ice cream:

First make cashew cream:

1 cup cashews, soaked for 6-8 hours
2 cups water
1 tbs agave
1 vanilla bean, scraped
pinch of sea salt

Blend all ingredients well in blender or Vita-mix until very smooth. Refrigerate before use.

Remaining ice cream ingredients:

2 cups frozen clementine segments
1 cup cold water
3 tbs agave
1 tbs coconut oil
pinch of sea salt

In a blender or Vita-mix, first blend the clementine segments and remaining ingredients. Then incorporate 2 cups cashew cream and blend well. Transfer to ice cream maker and follow manufacturer’s instructions.  Mix in about 1/2 cup chopped fresh clementine segments, if desired.

For the pistachio brownie:

2 cups oat flour
1 1/2 cups raw cocoa powder
1 cup dark agave
1/2 cup maple syrup
1/2 cup chopped pistachios
2 tbs coconut oil, melted
2 tsp vanilla extract
1 tsp sea salt

In a food processor, blend all ingredients, except for pistachios, until well-mixed. Transfer to a bowl and fold in pistachios. In a shallow baking pan, spread brownie mixture to 1/2″ to 3/4″ thickness. Place in the bottom of a dehydrator and dehydrate 12 to 14 hours at 115 degrees, until firm. Refrigerate for at least 3 hours before serving.

For the orange caramel:

1/2 cup clementine segments
1/2 cup raw yacon syrup
1/4 cup agave
2 tbs coconut oil
pinch of sea salt

Blend all ingredients in a food processor until very smooth.  Spoon over ice cream and serve.

<3, JMK

{ raw vegan, gluten-free, serves 2 or more }

This is a very simple, elegant way to impress your Valentine, and once you have this chocolate fondue you’ll find any occasion to make it.  Although strawberries are an obvious match for melted chocolate, you can use any of your favorite fruit, or even pieces of raw macaroons, cookies, or brownies.

I add a pinch of cayenne pepper to many of my chocolate recipes.  Have no fear, this doesn’t make it spicy.  Rather, chili powders such as cayenne somehow compliment chocolate, lending a rich warmth.

{ what could be better? }

For the fondue:

1 cup raw cacao nibs
1 cup raw agave
1 cup coconut butter (Artisana brand recommended)
1/4 cup maple syrup
1 tbsp vanilla extract
1/4 tsp cayenne pepper
1/4 tsp sea salt

Blend all ingredients in a Vita-mix or food processor until very smooth and warm.  Transfer to a small fondue pot or heated dish to keep warm and melted and serve.

For dipping:

Strawberries, apple slices, pineapple chunks, banana pieces, or any of your favorite fruits.

{ Gorilla, my assistant }

<3, JMK

{ raw vegan, gluten-free, serves 4 }

I originally created this recipe for the summer issue of Purely Delicious, as part of my article “Who’s Afraid of Sea Vegetables”.  Since then, it has become a BIG favorite in my house.  It’s easy to make and is so decadent, and as it goes with raw food – 100% guilt free…. Well, maybe except for the smidgen of guilt that might temporarily sweep through my consciousness now and then for concocting pure trickery.

My mother-in-law, who suffers from Alzheimer’s disease, has days where she refuses to eat anything except for all things bad.  Like sugary junk food.  During these times of crotchety flare-ups that are reminiscent of trying to coerce a child in her terrible twos to eat their peas and carrots, I pop one of these in front of her nose.  And nobody around here dares mention that it’s nutrition in disguise.  This little dreamsicle-in-a-cup fast became one of her preferred sweets.  Aah, the incredible glory of raw food desserts.

So what does vanilla mousse have to do with sea vegetables anyway?  Irish moss.

Irish moss is a sea plant that grows abundantly in the north Atlantic ocean off the coasts of North America and Europe.  When soaked, it releases a colorless, tasteless, and virtually odorless gel otherwise known as polysaccharide carrageenan. This gel is an excellent thickener and emulsifier, which makes it perfect for desserts like ice cream, sweet fillings, puddings, and in this case, mousse.  Impressively, it’s not just an empty additive.  The carrageenan of Irish moss is rich in nutrients and minerals that includes protein, iodine, and sulfur.  Combined with all of the other wholesome ingredients here in this recipe; the coconuts, pecans, and oranges, who wouldn’t want to make a meal out of dessert?  You can order Irish moss from One Lucky Duck (oneluckyduck.com).

Prepare the Irish moss:

In a colander, rinse Irish moss thoroughly and then place in a large bowl. Cover with water and soak for 24-48 hours in the refrigerator. Rinse and change the water at least twice a day to remove excess debris. The moss is ready when it turns milky white and has doubled in size. In a high speed blender or food processor, blend the moss and its soaking liquid until smooth. Strain through a sieve to remove any tiny particles and store in refrigerator. The purée can be stored for up to 3 weeks in an air-tight container.

Vanilla bean mousse:

2 heaping cups fresh young coconut meat
1 cup Irish moss purée
3/4 cup coconut water
3/4 cup agave nectar
1 tbsp coconut butter
2 vanilla beans, seeds only
1/8 tsp sea salt

Process all ingredients in a high-speed blender until very smooth. Divide into 4 dessert dishes and refrigerate for at least 2 hours.

Candied Oranges:
2 medium-sized oranges (such as Valencia or navel), seeds removed, cut into 1/2″ to 3/4″ cubes
2 tbs dried, shredded, unsweetened coconut
1 tbs agave nectar
1 tsp vanilla powder
pinch of sea salt

Combine all ingredients in a bowl, coating the oranges well. Spread on lined dehydrator trays and dehydrate at 110 degrees for 4 to 6 hours, or until the oranges are slightly chewy and the coconut is crusty.

Maple-Spiced Pecans:
1 cup soaked pecans
1/2 cup maple syrup
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
pinch of cayenne

Mix all ingredients in a bowl until the pecans are well coated. Marinate for at least 4 hours or overnight. Spread on lined dehydrator trays and dehydrate at 110 degrees for 4 to 6 hours. Coarsely chop and sprinkle on top of vanilla mousse.

<3, JMK

{ raw vegan, gluten-free, serves 4 }

Did you know that papaya seeds are edible?  And that they’re extremely high in antioxidant nutrients as well being a powerful antiparasitic? Their peppery taste is similar to peppercorns crossed with watercress or arugula. That being said, if you get a mouthful it’ll be a good kick through the nose. I happen to love all things spicy, and true to the heat addict I am, the more I have the more I crave.

The peppery kick of papaya seeds is easily varied through the quantity you’re eating and what you’re eating them with.  So if you’re not keen to spicy foods, their nutritive value makes it well worth experimenting.

This papaya “caviar” assembly bears absolutely no taste resemblance to fish eggs.  But it’s an elegant yet very simple way to introduce them in an hors d’œuvre format.  We always eat with our eyes first.

The cucumber base, the small slice of papaya flesh, and coconut crème fraîche are a cool, lightly sweet contrast to the salty, peppery punch of the seeds.  A little basil chiffonade and lemon zest give just a tiny tart and sour balance.

To prepare papaya “caviar”: Halve a papaya and scoop out all the seeds, removing any remaining membrane.  Set in a small bowl, and season liberally with sea salt.  Allow this to sit together for at least an hour, so that the seeds can absorb some salt.  If there is excess moisture, spread onto lined dehydrator sheets and dehydrate just until it is removed.

For the crème fraîche: Put the meat of two young coconuts in a food processor or Vita-mix.  Add 1/4 to 1/8 teaspoon of sea salt, and the juice of 1/2 lemon.  Blend well until very smooth and creamy, periodically scraping down the sides of bowl.  If needed, add a small bit of cold water to get a yogurt-like consistency.  Chill in the refrigerator.

To assemble: Slice an English cucumber into 1/8″ rounds.  Spread over some crème fraîche, sprinkle with basil chiffonade, and a very thin slice of papaya.  Top with desired amount of caviar, and finish with freshly grated lemon zest.

<3, JMK

{ raw vegan, gluten-free, serves 4 }

There’s no precise recipe for this dessert since it was something I kind of winged.  But winging ingredients usually makes for the best outcomes.

Actually, the experiment did begin intentionally.  Lately I’ve been playing with a lot of agar agar and Irish moss for an article in an upcoming issue of Purely Delicious magazine.  These are two very versatile sea vegetables that anyone preparing natural and raw foods should get to know.

I know, I know…sea vegetables in dessert?  Absolutely.  Agar agar and Irish moss are flavorless with virtually no smell which makes them ideal for sweet or savory dishes.  They brilliantly replace conventional emulsifiers, thickeners, and gelatins that contain animal by-products or chemical additives.  Agar agar is great for making jellies (or in this case, gelée), and Irish moss adds volume and super creamy lusciousness to puddings and sweets.

To prepare Irish moss, add one cup to 4 cups purified water in a large container and soak in the refrigerator for 2 to 3 days.  Change the water and rinse at least once a day.  Then blend moss with its water to make a purée.  Strain out any remaining particles with a seive. This will keep in an an air-tight container in the refrigerator for up to 3 weeks to use as needed.

To use agar agar as a gelatin, dissolve 1 tablespoon in 1 cup hot water (or increase measures as needed).  Wait for the liquid to cool before adding to recipe.

For the parfaits, I blended fresh young coconut, fresh pineapple, some puréed Irish moss, agave, coconut oil, a scraped vanilla bean, and a pinch of salt all together until very smooth.

For the raspberry gelée, I blended fresh raspberries, agar agar liquid, agave, lemon juice, lemon zest, and a pinch of salt.  Allow this to set and chill, preferably overnight.  Pulse it through a Vita-mix or blender to loosen it before layering into parfaits.  Any remaining gelée can be put into freezer for a delicious raspberry sorbet.

<3, JMK

P.S.  This is really good for breakfast, too.

{ raw vegan, gluten-free }

It’s only mid-May, but I’m already tasting summer.  Surely it’s evident in Central Florida’s recent days of sweltering heat.  However, I’m talking about the seasonal treats making their debuts in the marketplaces around here.  Like crisp, cool watermelon; juicy heirloom tomatoes in all their glorious shapes and vibrant color spectrum (whomever coined them “ugly” was a fool); and last but certainly not least – sweet, succulent CHERRIES.

They have a pretty short growing season, so they need to be celebrated while they’re with us.  And cherries have MUCH to be celebrated! Gobble ‘em down while you can, from now until about late August (in North America).

Cherries are chocked full of a very important pigment called anthocyanin.  Anthocyanin gives them their rich, red color, indicating that they’re oozing with antioxidants.  Interestingly enough, it’s this antioxidant benefit produced by the anthocyanin that not only counters those icky free-radicals, it’s like eating your sunscreen and protects against ultraviolet radiation.  Just like it gaurds the flesh of these little gems, eating them will help protect yours, too.

If the whole antioxidant thing weren’t neat enough, anthocyanins also contain melatonin, a horomone typically produced from our brain’s pineal gland that helps regulate our sleep cycle.  They are also natural pain relievers, anti-inflammatory, anti-aging, and load a big gun for aiding with weight loss.  Because of anthocyanins’  anti-inflammatory properties, loading up on some cherries can help shrink fat cells and lower cholesterol levels (provided you aren’t washing them down with a quarter-pounder with cheese).

As an added bonus, cherries are high in vitamin C, fiber, beta-carotene (nearly 20 times more than blueberries or strawberries, in fact), potassium, magnesium, iron, and folate.  Bottom line…cherries ROCK.

And by the way, in no remote stretch does anything I just said pertain to those syrupy, overly-processed maraschino cherries in the jar that you use to make your Shirley Temple.  Those should be totally avoided like the plague, unless you want to replace all the aforementioned nutritional fabulosities with sulphur dioxide brine (a bleaching agent), calcium or lime by-products, artificial dyes, flavorings, and high-fructose corn syrup.  Eeu.

Simple Cherry Chocolate Shake

1 1/2 cups fresh-frozen pitted cherries
1 1/4 cups almond milk
1 vanilla bean
1 tbs agave
pinch of sea salt

Blend all ingredients into Vita-Mix or blender until smooth.  Add less almond milk for a thicker shake.  Spoon over desired amount of chocolate sauce.

Chocolate sauce:

1/2 cup cacao nibs
1/2 cup agave
1/4 cup maple syrup
1 tbsp coconut butter
1/2 tsp vanilla extract
1/4 tsp sea salt

Blend all ingredients in a food processor until very smooth.

<3, JMK

(raw vegan, gluten free)

There’s nothing like the taste and refreshment of a sweet summer watermelon, except maybe freezing and blending it up!  Luscious watermelons are literally all over the place right now – in the grocery stores, at farmer’s markets, on the side of the road.  We’ve been buying more and more nearly every time we go out for anything, so I’ve been chopping ‘em up and storing them in the freezer.

This cooler concoction came out even better than I’d hoped. While lending their enormous nutrient and antioxidant power, chia seeds and their gel help to keep it thick as the watermelon melts (which it does fast after it’s been slushed).  The little seeds freeze up and create a subtle, crunchy, beady texture.  This would also make a great daquiri or cocktail base!

Serves 2-4.

1 1/2 lbs frozen watermelon cut into chunks
1/4 cup chia seeds with gel (soaked for 3-4 hours)
2 tbs chopped fresh mint
1 tbs coconut butter
1 vanilla bean, scraped
2 tbs agave nectar
juice of one lime
pinch of sea salt

Blend all ingredients in a Vita-Mix or blender until slushy. Serve immediately.

<3, JMK

(vegetarian, partially raw)

I love crêpes and their sweet and savory versatility. This dish is simple, healthy, and of course, delicious, and can be served as a luxurious breakfast or dessert. I like to make my own traditionally prepared crêpes, although there are some natural and decent packaged varieties made without artificial or undesirable ingredients. I have yet to attempt any of the several raw crêpe recipes I have, most of which use young coconut meat.

Produce-wise, one good thing about being in Central Florida is the accessibility to strawberries. They are grown all year round, particularly in nearby Plant City. I found some perfectly ripened, sweet, organic jewels just down the street at Fresh Market along with some handsome, plump, organic blueberries.

I made a thick cream, infused with vanilla bean, from almonds and cashews. I like the balanced, lightly sweet, creamy flavor I get from combining the two. I macerated the berries in a modest amount of good port wine, a squeeze of lemon juice, the scraped vanilla bean, and a small bit of agave for 24 hours.

Before serving, I gently warmed the berries in a saucepan as well as each crêpe in a warm skillet. Then I stuffed them with some cream before folding into triangles, and then spooned over the macerated berries. One more dollop of cream and mint chiffonade garnish and voila! Très magnifique!

<3, JMK

Sweet Pecan & Coconut Key Lime Pie

(raw vegan, gluten-free)

I have never been into baking. And I’m actually not all that much of a sweets person beyond fruit or the occasional treating myself over the counter at a real boulangerie. However, something’s up with this summer season and citrus. I can’t get enough, in all sorts of applications. I got a persistent little bug in my bonnet last week that kept saying, “key lime pie…key lime PIE!” I do really love key lime pie. I used to eat a key lime pie a week when I was pregnant with my daughter, and remnants of that craving from 14 years ago has curiously crept back. So I decided to take a leap and whip up my version of a raw key lime pie. Best of all, it was a cinch to make! And apparently it didn’t turn out half bad, because it was all gone in one evening.

American Native 100% Organic Pecans

I’ve had these AMAZING little pecans in my pantry that I ordered from Sunfood Nutrition back in May. The only pecans that could possibly be better than these little gems are ones I had picked from the tree myself. They are smaller and sweeter than most pecans available at grocery stores, smell like maple syrup, and make an absolutely perfect pie crust.

Pie Crust:

2 1/2 cups pecans, soaked for 3 hours and drained well (American Native brand highly recommended)
1 tbs coconut butter + extra for tart pan
3 tbs vanilla infused maple syrup, OR 3 tbs maple syrup plus 1 tsp vanilla extract
1 tbs agave nectar
a pinch of sea salt

Blend all ingredients in food processor until a crumbly, bread crumb consistency is achieved. In a 9 1/2″ tart pan with removable bottom, use your hands to completely “grease” bottom and sides with a thin layer of coconut butter. Using a small spatula, spoon in pie crust mixture and evenly and firmly press it into the pan, taking special care with the sides and making sure crust is an even thickness all the way around. Dehydrate at 110 degrees for 24 hours, or you can use oven on lowest setting with door slightly ajar for 12-18 hours.

pie crust

Filling:

3 cups coconut meat (from approximately 5 young coconuts)
1/4 to 1/2 cup almond cream* (see below)
1/3 cup key lime juice
1/4 cup agave nectar
2 vanilla beans, scraped
1 tbs coconut butter
1 tsp lecithin
a pinch of sea salt

Carefully pulse then blend all ingredients in a vita-mixer. Add almond cream, in stages, until a thick, pudding or shake-like consistency is achieved. The filling should not be so thick you cannot see it blending when looking down into it, but it should also not be too liquid. Pour the filling into the tart pan once the crust has been dehydrated and spread evenly. Refrigerate for at least 3 hours so that the filling sets. Garnish with thin slices of key lime and mint sprigs. Carefully remove pie from the sides of the tart pan by pushing bottom up slowly, and serve.

*Make almond cream by blending 1 cup soaked almonds, 2 cups cold water, 1/8 cup agave, and a pinch of sea salt. Drain through a nut milk bag.

<3, JMK