Normally tabouli is made with bulgur wheat, however I like to stay gluten free and nutrient dense. So for this recipe I decided to use an ancient grain like seed that is new to me “Kaniwa”. Kaniwa is a relative of the more popular Quinoa, but it is about half the size and is red in color. It, like Quinoa is high in protein, amino acids and iron. You also cook it in just the same way, normally I do a cup of either Quinoa or Kaniwa to a cup and 3/4 of water with a small pinch of high mineral sea salt. This combination is brought to a boil, covered and brought down to low. In a bout 20 minutes you have a light, fluffy, gluten free grain-like seed.

When I want to add a little oomph to my salad I just throw in either of these and it adds a nice fullness that helps to complete the meal. Another way I like to use these is to toss it with any multitude of veggies and a nice dressing. I LOVE mixing Quinoa or Kaniwa with kale, kimchee, avocado, seaweed, and a creamy tahini dressing…yummmm!

The recipe below is a wonderful light and refreshing meal on its own. If you are looking for a heavier meal it is delicious with a this raw almond hummus.

In the recipe below I am adding links to specific products. Some of you may know that I make recipe videos for Living Tree Community Foods, this recipe will be a video soon. In general I have come to adore this company and stand behind the products they create. In adding these links it is just one suggestion for where you can find these products, and in my experience they are of a high integrity and superior quality (especially the oils, and butters which are NEVER heated above 76 degrees).

KANIWA TABOULI

serves 4-6

6 Tbs. cooked Kaniwa
1 cup chopped parsley leaves – packed
¼ cup chopped mint leaves – packed
¼ cup diced yellow onion – packed
½ cup cubed cucumber – packed
1 cup cubed tomato – packed
2 Tbs. fresh squeezed lemon juice
6 Tbs. extra virgin, cold pressed olive oil
½ – 3/4 tsp. high mineral sea salt – the link is for a Hawaiin Red Sea Salt that I adore, they have others and in general I recommend using a whole unrefined sea salt. It should have color!

Place all ingredients in a large bowl, mix well and serve. You can store this in your fridge for 3-4 days at most.

Enjoy!

This Bar Miztvah was for the Chabad (a chasidic movement and organization in Orthodox Judaism) of Berkeley, Ca. I mention this specifically because the majority of the Religious Jewish community (that I have come across) are (Sadly) far from health conscious. So here I am being hired to make raw desserts for this beautiful and health conscious orthodox family.

As I’m writing this it hits me. This was part of my original plan, vision or inspiration into learning about raw food preparation. It was during a year and a half stay in Israel when I was learning in a Chabad seminary in Tsfat that I experienced a great dichotomy.  On one hand I was learning the importance of protecting ourselves, actually that one of the commandments is to guard ourselves. Generally (in my experience) this was taught to mean that we should not put ourselves in any dangerous situation. What it seemed was not considered was the food we eat and how those foods affect our health. Eating is a day by day, three times a day (at least) opportunity to put yourself in a safe or a dangerous situation. The importance of Kashrut (the laws of being kosher) could not be scrutinized enough, but the importance of those foods also being healthy was rarely taken into account.

One thing that stood out to me more than anything was how during meals where the main course is meat based the desserts would be “pareve” in order not to mix milk with the meat. Not mixing meat and milk is a foundation in the laws of kashrut, but what was disturbing to me was that most of these “pareve” desserts were margarine, trans fat, toxic based “creamy-dreamy” desserts. At that point I was vegetarian and health conscious. I was aware that margarine are oils that have been refined and manipulated  until they are far from their original healthy chemistry and actually have become quite toxic substances. Sad to say most of the western world has been duped into thinking that margarine is a healthy alternative to butter (this concept is the furthest from the truth). If you have not heard about this yet, please do some research and share your findings with your friends and family. I learned a lot from reading the book “Fats that Heal, Fats that Kill”, by Udo Erasmus.

It was then I knew that if I had to come back to America, I NEEDED to learn how to make the most decadent, creamy, raw, whole food desserts that tasted WAY better than the toxic alternative.

So here I am 7 years later serving this family amazing raw food desserts to be served after their Shabbat meal. I feel blessed for all of my teachers and for all whom I will get to teach, feed, inspire and be inspired by. I am thrilled to be able to offer this service to the world.

In Love!

Try it out and let me know what you think. Scroll to the bottom of this post  for a video that Hodie and I made guiding you through this recipe.

Raw and Vegan Pistachio Pesto
Recipe by Chaya-Ryvka Diehl

In your food processor fitted with the “s” blade add:

• ½ Bunches parsley – washed and preferably dried
• ½  Bunches basil – washed and preferably dried
• 1 Tbs. lemon juice
• 3 cloves garlic
• ¾ tsp. high mineral sea salt
• ¾ – 1 cup raw extra virgin olive oil
• ¾ cup Pistachio

Process all ingredients until you reach desired texture.
Enjoy!
Store refrigerated for up to a week.

Today’s recipe was inspired by an email I received from and inquiring mind. She wanted to know what the bread was for my raw veggie burger recipe (picture above). Bread seems to be a trigger for many of us. It’s filling, it’s chewy, it’s just plain old good and hey, you can slather some yummy spread, fill it with your favorite veggies and voila you have a satisfying and compact meal.  So Bread – Yes – an essential item for your raw food pantry, especially if you are just starting out. This recipe is very easy and extremely satisfying.  It is inspired  a bread recipe from Cafe Gratitude that was an adaptation of a recipe by Matt Amsden from his book RAWvolution (a really good raw food recipe book if you happen to be searching for one). It tastes quite a bit like caramelized onions which brings a beautiful savory flavor to whatever you are using it for.

I hope you choose to try this out, it will definitely become a family favorite – it IS that GOOD!!!

RAW ONION BREAD

• 2.5 medium sized yellow onions, chopped
• ½ Cup Sunflower Seeds, soaked overnight and thoroughly washed/de-hulled
  
• ¼ Cup Olive Oil
• 1.5 oz. Nama Shoyu
• 3 Tb. Yacon, Coconut Nectar, Honey or other liquid sweetener

Process all ingredients until well ground.

Add:

• ½ Cup Ground Flax

Pulse to incorporate.

Spread over one dehydrator tray fitted with a  teflex sheet.

Score into 3×3 squares and then each square diagonally to create 18 triangle pieces of bread.

Dehydrate at 110 for 6 hours or until dry enough to flip off the teflex sheet.

When they are ready to flip, place a dehydrator tray WITHOUT a teflex sheet, directly on top of the dry side of the bread.

Carefully flip the two trays with the bread sandwiched in between.

This will transfer the bread to the new tray. Now remove the tray on top and carefully peel off the teflex sheet.

Dehydrate for another 6-8 hours or until dry. The finished bread should still be soft and pliable, but not gooey.

Enjoy with your favorite sandwich filling. Store remaining bread in the fridge for up to a month or freeze for longer storage.

I was chosen as Cafe Gratitude’s Instructor of the Month for December 2011. They chose to do a little Q&A with mein their blog “The Self Examiner” and I thought I would share it here. You can here a bit more about my journey, thoughts and feelings in the realm of raw foods and get some tips on raw food dessert making!

Thank you Cafe Gratitude ~ You will be sorely missed!

How did you find raw food?

I first learned about raw foods while reading Richard Anderson’s book “Cleanse and Purify Thyself.”  It is a book about intestinal cleansing with a month long protocol for releasing toxic debris and mucoid plaque that has built up over the course of our lives. I did the cleanse and in the end of the book he talks about the ideal food for our body being raw/living foods, and also quotes the Essene Gospel for Peace which I subsequently ended up reading and became further intrigued by the idea of raw foods.

How much raw food do you eat?

These days I would say my raw food intake ranges from 60 – 80% depending on the day.  Before having my son I ate on average about 80-90% raw. It has been taking a while to get back to that place, but I must say I feel the best when I am eating high raw.

What do you love about raw desserts?

I love that raw desserts make healthy eating accessible to anyone who loves dessert. In other words, a raw dessert can act as the “gateway drug” to healthy eating. I don’t like using the word drug in regards to raw foods, but most people in Western Society are addicted to sugar as well as other food stimulants. Whole, living food desserts easily replace the cooked food alternative, are just as satisfying, and leave you feeling much clearer, lighter and good about yourself and your choices.  Many of us have friends and family who do not know a thing about what being and eating healthy means, and for the most part many of them are not so interested in being told how they should change so many of their favorite eating habits. However if you bring them a slice of a luscious chocolate cream pie or other delicious living food dessert, they are very likely to gobble it up and ask for more! After they eat it and are licking the plate you can tell them it was made with simple whole food ingredients that are actually good for them!

On a personal note, I love raw food desserts because I definitely have my own sweet loving tooth. A raw food dessert completely hits the spot. I can eat less, feel more satisfied and there are so many choices of what I can make; Pies, Cakes, Cookies, Cheesecakes, Mylk Shakes, Ice Cream, Confections…the list goes on!

What motivates you in the work you’re doing?

What motivates me in this work is that I care deeply about the health of all things. This is just one little piece of the puzzle, but I will do my part. I know that the healthier I am the more I can do in the world. I know the healthier everyone is, the more they can do in the world. I know that foods can turn into drugs in our bodies causing many uncomfortable symptoms that often just feel like the way it is. What I mean by that is many people deal with depression, anxiety, overwhelm, physical discomfort, and on and on. In those states we can hardly do our optimal service in the world and be the optimal version of ourselves. Most people think that those feelings are just how it is to be human. I know we do not have to live like that. Through many channels, lifestyle practices, reformed habits, etc. we can further sit in, and allow the greatest version of ourselves to shine. For now, my part is to teach others how they can eat the foods that serve their highest good while making them taste so delicious that they hit that comfort spot (a role that many people feel they need their food to fill – myself included for now – to make any shift in their dietary/food choices.)

What is your favorite book for raw food?

Hmmmm…good question, not sure I have one. A couple I really enjoyed include David Wolfe’s Sunfood Nutrition, Angela Stokes-Monarch’s Raw Emotions, and as for recipe books, I love Elaina Love’s recipes.  The Cafe Gratitude recipe books are full of soul-satisfying raw food recipes – their dessert book is a must for anyone interested in raw desserts. I like the Raw Food Real World recipes, but they are more complicated and are not best suited for daily recipes or people just starting out per se. There are so many….but those are some staples.

What is a common mistake you see students do when making raw desserts?

In general the mistake I experience when eating other people’s raw desserts has been in the realm of sweet and salt. Often I find that a dessert is just way to sweet (although this is my palate and I know many people LOVE high sweet desserts), or perhaps just right in every way and pretty good but could be great if only they would add a pinch of salt……and then again on an occasion I will try a dessert who’s creator knows the magic of salt but went a little bit tooooo far and ended up with a salty tasting dessert. My students can tell you that I talk a lot about the importance of using salt with sweet. Too little salt can render a dessert that just doesn’t quite “Pop”, and a little too much makes an undesirable salty dessert. Learning how to bring it right to the edge is a balancing act that will give you a dessert with flavors that enlighten and enliven your and your guests’ palates.

What is the key to a great pie crust?

The key to a great pie crust huh??? There are a few keys to a great pie crust, and if you come to any of my classes where we make a pie you will learn more about this in detail. In general I would say: Texture, Moisture and Flavor! If your crust is chunky it will be less like a traditional crust and more like a granola base – some people may love and desire this. I tend towards getting more of a traditional pie crust texture. Moisture is another very important aspect, too much moister and your crust can be sticky, un-moldable, and very difficult to serve. Too little moisture can be very difficult to mold, and crumble apart while serving. The final key to a great crust is flavor. My opinion is a crust should not be too sweet, again have just enough salt to create the “pop” flavor, and be well balanced overall. If you bring together all of those elements, you will truly have a delicious, easy to mold, easy to serve, and lovely textured pie crust!

What holiday dessert do you recommend for first-time folks?

Well, I have a recipe for an almond butter fudge that is irresistible….it has a few steps, but I am sure a first timer could handle it! Plus, I have a youtube video that takes you through the steps. Here’s a link to the blog post with the recipe and the video is posted there as well – if you give it a try I am sure it will be a hit!

What current challenge are you grateful for/ What have you been learning lately?

I am a semi new Mommy, and this is the greatest challenge and the greatest gift I have experienced, and I am beyond grateful… the gift of Motherhood is truly indescribable! More joy, more beauty, more pleasure than anything! I have been learning how to slow down, be truly present no matter how little sleep I have had, no matter if my “plan” has been completely annulled due to the moment to moment needs of my child… I am learning how to take advantage of all my moments. I am learning how to breath deep into the earth and feel the harmony of life while stacking blocks with my son… or allowing my prayer and meditation time to be here and now no matter what that is showing up to be…  I am learning to allow and trust myself… I am learning so much… I am so grateful!

Who inspires you?

My son inspires me. I see him and I want all the beauty of life for him. I also know the only way to open the doors for beauty, vitality, peace, confidence, courage, harmony, body/mind/spirit integration for my son is to be that, allow that, take action to manifest that for and as myself… this is the greatest inspiration I have ever been present to!

Is there anything else you would like to tell us?

I guess the only thing I would like to add is my thanks and gratitude for this gorgeous community. You are all my teachers – I am ever inspired by you, your drive to learn, and better yourselves and the world. What powerful times we are living in….I honor you and your strength and courage to be doing whatever it is you are doing to allow for the shift into harmony. So many blessings and thanks to you all!

Recipe

Harvest Salad
Serves 4
Dressing
3 Tbs. walnut oil
1 Tbs. coconut vinegar
½ tsp. prepared mustard
2 tsp. raw honey

Whisk by hand until all ingredients are emulsified

Salad
½ bunch dandelion greens, torn or chopped into 2 inches segments
1 head frisee, torn
pinch salt – to taste

Place above ingredients in a bowl.
Toss with salad dressing.
add:
1 fuyu persimmon, quartered and sliced
1 ripe pear, sliced lengthwise into thin strips

Gently incorporate into salad.
Serve on plates and top with remaining ingredients or top with remaining ingredients right in your salad bowl and then serve.
6 Tbs. pomagranate seeds
4 Tbs. walnut pieces

Enjoy right away!

Just in time for your Thanksgiving celebration, this is the most delish……….pumpkin pie recipe ever. For you, having a raw vegan desserts at your Holiday celebration may be the saving grace that keeps you from being tempted into the oooey gooey, trans fat laden, pie with a thousand ingredients (most of which you can hardly pronounce let alone define).  For your family it may not matter that it is a vegan pumpkin pie, or that it is gluten-free, or that it is the very best raw-living food pumpkin pie EVER…….To the contrary they may be utterly frightened and completely opposed to the idea of a “healthy” dessert. Well – I am here to tell you that if you make and serve THIS Raw, Vegan, Gluten-Free, Whole Food pie without telling anyone that it is any of those things it will be gobbled up in the blink of an eye.

This pumpkin pie is somewhat of a pumpkin cheesecake pie, or a pumpkin cream pie. It doesn’t really need a whipped cream because it has a nice creaminess to it on its own. I have served this pumpkin pie on various occasions and the overall response has been that it is the best pumpkin pie bar none – raw, cooked, for people who love pumpkin pie and for people who never really cared for it. This pie is a WINNER!!!!

Just a quick note I did shoot this as a filmed demo on my new camera, but it turns out that I cannot edit it with my current program. So before it’s too late for you to use the AMAZING pumpkin pie recipe for your Holiday gathering I am choosing to share it without the video. Hopefully I can get it edited and up very soon. Here it is a raw, vegan, gluten free pumpkin pie recipe to LIVE for!

The season of family gatherings, lots of food and decadent desserts is upon us. This is a recipe for a raw vegan pie crust that can be used for most fall and wintertime pie favorites. A recipe for the very best raw, vegan and gluten free pumpkin pie is to come and this is the crust I use to make it with. You will surely delightfully surprise your relatives if you serve this homemade 100% raw, vegan and gluten free pie crust. It couldn’t be much simpler to put together; All of 4 ingredients and takes about 3 minutes to whip up a little longer for pressing into the pie pan – but definitely a quick, easy and incredibly healthy pie crust. Other raw pie fillings that this crust could be used for would include; Apple Pie, Pecan Pie, Chocolate Cream Pie, as stated Pumpkin Pie…………etc. We made a video that will also go over the techniques for making this raw vegan pie crust, beautiful, texturally pleasing and easy to serve.

Without further adieu…..the recipe

Did you know that you can turn your plain ole chia seeds into a delicious pudding recipe? This recipe tastes a lot like rice pudding or tapioca and can be spiced up in a number of different ways. If you are anything like me and my family this chia recipe will quickly become a family favorite. At my house we enjoy our chia pudding for breakfast or dessert. Either way you feel like you are feeding your family true brain fuel that tastes like creamy dreamy sweet decadence!

Here is some basic info. on chia that I grabbed from Angela Stokes’ “Raw Reform” website:

Why would you want to eat Chia?

Chia seeds are said to have:

Read more here: http://www.rawreform.com/content/view/345/127/

Well just with the above info. on chia this dessert or pudding recipe will bring a boost the whole families quality nutritional intake and they will be asking for it!

Here’s the recipe:

Coconut Vanilla Chia Pudding:

makes about 5 cups

4.5 cups purified water

1 cup shredded coconut

Blend until slightly warm to the touch.

Strain through a nut milk bag.

Pour coconut milk back into the blender, add:

1/2 cup almond butter

14 medjool dates

1/2 tsp. sea salt

2 Tbs. vanilla powder, a dropper full of Medicine Flowers vanilla flavor extract or other vanilla extract

Blend to emulsify all ingredients.

Add:

3/4 to 1 cup chia seeds depending on how thick you like it.

Turn your blender on low just to stir in chia.

Pour into a storage container and let set for at least 30 minutes refrigerated.

Store in the fridge for up to 4 days.

Flavor options: cinnamon, chocolate, rose water, cardamon or?????

Enjoy!!!!

Mommy hood has nearly swept me away….however today I had a brilliant idea – I will involve my little boy in making foods that I would love to share and he would (hopefully) love to eat. We can make videos and post recipes – yes this could be great on so many levels. After having this thought I pulled out the camera and taped the two of us making his lunch – a brand new version of some lip smackin’ Mac n’ Cheese! This Mac n’ Cheese recipe is easy, really tasty, will have the whole family coming back for more, is completely vegan and can be completely raw if you so desire!

I hope you enjoy the video. Here’s a rough draft of the cheese recipe:

Raw Cheese recipe for your vegan Mac n’ Cheese
1/2 cup raw cashews (if you don’t have a high speed blender soak the cashews overnight, strain and then use)
3 Tb. Nutritional yeast
1.5 tsp. prepared mustard (I like Eden organics version)
1/2 tsp. high mineral unrefined sea salt
1/4 tsp. garlic powder
1/2 tsp. onion powder
purified water just to cover cashews

Blend until creamy smooth.
Pour over pasta of choice or mandolined veggies for a raw version.
Toss well and enjoy right away!