A Smoothie in a Pinch: Frozen Mango Lassi

After spending the last couple of days preparing for last night's raw dinner & demo at Fresh Thymes Cafe (it was fabulous - thanks to all who were there, and especially the Fresh Thymes ladies, Jenn and Jane), I had very very little in the fridge at breakfast time today! Zero greens for my typical green smoothie morning meal. So I improvised, and ended up with a very yummy treat!
I used frozen mango (which I try to keep on hand all the time when I'm in a rush with no time to slice and dice, or for when I haven't gone shopping, like today), frozen banana, good old H20, and a dollop of leftover (REALLY leftover - eg, stuck to a bowl in a large enough quantity that I felt bad washing the bowl, but not enough to do much else with) cashew sour cream...I whipped it together, and - VOILA! A frozen mango lassi! I remember those tasty concoctions from my college days, when the relatively inexpensive, plentiful and really good Indian restaurants of Cambridge, MA were a favorite haunt. This vegan version (the original includes yogurt) was a morning treat that just begged for little umbrella!

Just throw frozen mango, banana, and water in the blender in a 2:1: 1 1/2 or so mixture, and add a quarter of that amount of cashew sour cream.
EG, for a bigish smoothie for 2-3:
2 cups of mango
1 cup banana
1 cup of water (or more, depending on desired consistency and the demands of your blender)
1/4 cup cashew sour cream

If you'd like to use fresh fruit instead of frozen, try about half the amount of water...raw appetit!

I'm working on a date for another upcoming din din with Fresh Thymes, so stay tuned!!!

Fresh Dates - Bet You Can't Eat Just One!

Greetings from the warm & sunny dessert! Did I type "dessert"?? Freudian slip. I've been satisfying my sweet tooth while I'm visiting my in-laws in Borrego Springs, CA - the desert, one "S" - with some fabulously fresh dates from a date farm we visited earlier this week. We sampled probably ten different kinds, and settled on the hugest, most moist, soft, delish medjools we've ever had, as well as some khadwary dates, which are smaller and less super sweet, almost carmel-y. Yum! A perfect, portable sweet treat - with 5 times the antioxidants of berries, according to the date farm lady! Bet you can't eat just one!

Breakfast Bars from Cabinet Staples

I had the hungry horrors following my green smoothie this morning, and needed a little something extra to eat. But had almost nothing in the fridge or the fruit bowl!!

So I made some tasty breakfast bars, from ground almonds and some zingy dried cherries I found in the back of the cabinet!

In a food processor, combine:
1 cup of almonds (probably easier if you grind them up first)
4-5 big fat medjool dates
Pinch of salt
One tablespoon agave nectar (if the mixture isn't sticking)
1/4 cup dried cherries

Add the cherries after everything else is already doughy, or just knead them in separately.

Press onto a pan or tray, and slice into bars (this is easier if you put them in the freezer for a little while first). And, voila! A delish breakfast (or anytime) treat!

Raw Chai Latte - Perfect Afternoon Pick-Me-Up!

This is an awesome afternoon pick-me-up -- served iced or warm -- that will give you a way healthier, happier, real-er boost than caffeine or sweet treats!
Just made it for a non-raw guest yesterday and she loved it. Starbucks can eat its heart out!

Brew or infuse about 1 1/2 cups of herbal chai tea (probably about one large mug). I typically brew mine (not technically raw, I know, but I'm personally ok with it), but if you have a lot of time on your hands, you can just let it steep. Make it on the stronger side if you can.

Add a little more water or ice cubes to make it measure about 2 cups...I did this to cool mine, and because it was a little strong, although you could just go with a stronger brew and thicker final result.

Add your tea to the blender with:
2-3 nice, soft pitted medjool dates. Pit and soak them for 15 minutes or so if they are not so soft.
One teaspoon ground cinnamon
Dash of nutmeg
1/4 cup raw cashews (if you have a high speed blender, that will work fine. For a regular blender, you may wish to soak your cashews to soften them for an hour or so first)

Blend until mixture is smooth. Add more dates if you want this a little sweeter. Serve as-is in your coziest mug, or chill in the blender cup, give it another zzzziiizzzzz just before serving, and pour over ice in a very pretty glass! Makes 2 glasses over ice, more like one for a big mug. Raw appetit!

Upcoming Events - March 23 and April 13

Don't forget to sign up for my upcoming raw vegan dinners at Fresh Thymes Cafe in Wilmington!

On March 23, I'll be serving up some comfort food. Raw, vegan comfort food that you can feel good about eating. Veggie sliders, macadamia mac 'n' cheese, a decadent dessert...what could be better? A diner at one recent Fresh Thymes dinner said the raw meal left him energized like no meal ever had. How great is that? A satisfying meal that does what it should - give you great energy! - rather than put you in a food coma!

On April 13, I'll be demonstrating the three course meal so participants will leave knowing how to make a raw food meal at home. Come and learn about raw food and a few new recipes!

Call Fresh Thymes to reserve your spot now!
302-656-2026
1836 Lovering Avenue (at Lincoln & Lovering)
Wilmington, DE

Leftover Inspiration: Shredded Veggies Turn into a Delightful Burrito!

Here's a really quick and easy dinner I threw together with some leftovers Friday night. It shows that just simply taking leftover ingredients, switching up the seasonings and the way you sere it can turn into a whole new din din.
I had some veggies leftover from the raw food dinner at Fresh Thymes on Wednesday night. These were the dregs, really...a stump of a red cabbage, a little hunk of jicama, maybe half a cup of shredded carrots. Really, not much, but I don't like to throw veggies away. For the dinner, they had been part of a beautiful spicy Thai-inspired veggie dish, with a fantastic coconut sauce that everyone really enjoyed. Now, they weren't much to look at.
So I shredded up the cabbage and the jicama, tossed it with some yummy stuff, and wrapped it up with collard leaves (I try to always have some in the fridge for quick wraps!) and threw in some nice ripe avocado - another staple - and voila! Cabbage and jicama burritos!
Here's a rough recipe, more intended to inspire you to make magic with your leftovers than to follow exactly, although if you do follow it exactly, it is tasty:
2 cups shredded cabbage
1 cup shredded jicama
1/2 cup or so shredded carrots
2-3 tablespoons chopped cilantro
2-3 tablespoons chopped green onion
2 tablespoons olive oil
1 teaspoon apple cider vinegar (lime juice would work great, too)
1 teaspoon cumin
1 teaspoon or so chili powder
Cayenne pepper and salt to taste

Toss the ingredients above throughly, letting stand for a half hour or so to soften before serving, if desired. Serve with halves of collard leaves for rolling, burrito style, adding avocado slices, or anything else you have on hand!

Raw Food Thursday, February 10, SPAGHETTI and MEATBALLS!

Head to Fresh Thymes Cafe tomorrow in Wilmington for some raw food created by yours truly! On the menu: Spaghetti and meatballs! Zucchini spaghetti with delicious walnut meatballs, that is! Forget about starchy spaghetti and heavy meatballs that would normally put you in a food coma...this meal will delight and energize you!

The details:
Fresh Thymes Cafe
1836 Lovering Avenue in Wilmington
The raw option will be available from 10am-2pm.