Spicy Asian Peanut Sauce

This recipe was an accidental discovery but it was soooo delicious that I had to pause and write the recipe down in Evernote real quick before I even sat down to eat. I didn’t want to forget anything!

**side note for full disclosure is that I’ve been known to not write recipes down, forget where I found a receipe or intend it write it down in the morning and then….it’s really painful when it turned out to be an incredibly tasty dish that you can’t recreate. Ugh. Kerwin has not been happy with me.

That is NOT happening with this one!

What makes this recipe even better is that it doesn’t actually have any “peanuts” in it! hahaha! I really don’t like peanuts and I know many people are also allergic to them. I have a theory on that….but that’s a topic for another blog. 🙂

Oh yeah, and did I say it’s super simple? It is!

Recipe:

Ingredients

  • 5 Tbl Creamy Raw Almond Butter (plus a little extra to taste)
  • 1/4 Cup Soy Sauce or Liquid Aminos (gluten free)
  • 2 Tbl Honey
  • 1 Tbl Fresh Lemon Juice
  • 3 – 4 Garlic Cloves, minced (note: we do love garlic!)
  • 3 tsp Sriracha sauce (start with 1 tsp and work your way up. The heat epends on the brand of sauce you use.)

Directions:

Simply add all ingredients to a bowl, stir together, taste and adjust flavors to your preference.

To make it a quick meal – I sauteed up a generous amount of some chopped purple cabbage and sliced red onions with a tiny bit of sesame oil.

I used 4 Ramen ‘cakes’ for the noodles, so we could have leftovers for lunch the next day. (I love doing meal prep this way! lol.) I cooked them for 7 minutes, the first 2 minutes was waiting for the noodles to soften so they could be separated and then 5 minutes of separating the noodles and stirring until they were done. The cook fast and go very quickly from perfect to mushy so keep a close eye on them and do taste tests. It’s easy to lose track of time while focused on separately noodles so I always set the timer.

•I plan to try spiralized Sweet Potatoes as the noodles next time. I’ll try and remember to come back and update this post with the results.

 

Where to find the Ingredients & The Brands I use~

 

•Ramen Noodle – Louts Foods Millet & Brown Rice

For the noodles I used the Lotus Foods brand with brown rice and millet instead of white/wheat flours.

Sometimes you can find them at Costco but if not available in your area, you can get them at the link below:

Lotus Foods Organic Rice Ramen Noodles Millet & Brown – 10 oz

•Soy Sauce – Ohsawa Nama Shoyu

My favorite Soy Sauce! Unpasteurized, Organic and No Preservatives.

The most “raw” soy sauce I’ve found and with a rich depth of flavor. I never ‘cook’ it over heat, I save it for the final application to season your dish or in unheated recipes to better appreciate it’s flavor. 🙂

Sadly, it’s no longer available at any of my local stores. You can get it on Amazon but I like this site, Vitacost (link below), as they often times have sales, so I wait and then stock up. 🙂

Ohsawa Organic Nama Shoyu – 32 fl oz

•Sriracha Sauce – Wildbrine, Probiotic Kimchi Sriracha  – Double Fermented

This stuff is the bomb! Raw, Vegan, Gluten Free & Unpasteurized! Yippee!

I found it at our local Whole Foods but for the label reference, here’s the Amazon link – I didn’t see anything other than this 8 pack available at the time I looked. But why not stock up?? We are now using this as our go-to hot sauce. More than heat, compared to other sriracha’s, this one has FLAVOR.

• Raw Almond Butter, Creamy

You can find Raw Almond Butter at several natural type grocery stores, like Sprouts, Trader Joe’s, Natural Grocers and Whole Foods.

And at even more places you can find ‘non-Raw’ Almond Butter. The flavor isn’t the same but it could do in a pinch.

There is quite a range in price point as well and ‘sometimes’ the price is indicitive of the incredible flavor and, stick to the roof of your mouth, creaminess. Other times, it’s just a high price. lol.

Watch for the word “raw”, if you don’t see it, it’s not raw. Look at the back label and make sure there is only 1 ingredient listed – Almonds.

For standard dishes my go to is Trader Joe’s brand as they have an unbeatable price here in town at $5.99 / jar. It’s Unsalted and Unsweetened, only 1 ingredient.

Why it’s such a higher price on Amazon, I’ve no idea.

 

But if you’re want a nicer quality for special occasions I like this brand.

Windy City Organics Dastony鈩 Almond Butter – 16 oz 

If I’ve left any details out, or you have questions please let me know!

I would truly love to hear back once you made this dish, even just the sauce. I hope you LOVE it as much as we do!

Twisted Green Smoothie

I am super proud of this new flavor discovery! A while back I made this coffee frappuccino that rivaled and, to me at least, beat Starbucks version. It was my saving grace over the summer, I drank soooo many of them! Problem was I don’t know what happened to the recipe. You think  you’ll always remember it because it tasted so good and you made it so many times but all the recipes made in between until Summer came round again, blurred the memories. 

I haven’t found anything that came close…until now. To be clear, this recipe below ISN’T the flavor but….it’s even better! Woohooo! 😃 And that is saying something! Plus, this one has greens in it which the former version definitely didn’t.

Ingredients

  • 1 cup cooled Coffee (I take the leftovers from the mornings pot and put it in a mason jar in the fridge, once it’s cooled off)
  • 2 cups Spinach (I keep a bag in the freezer)
  • 6-8 Medjool Dates (adjust to your taste)
  • 2 Tbl Hemp Seeds (also stored in the freezer)
  • 2 Tbl Almond Butter
  • 3 cups Coffee Ice Cubes
Edit 7/31/2019- I’ve since further enhanced this recipe:
  • 3 Drops Peppermint Essential Oil
  • 2 tsp Raw Maca Powder
  • 1/4 tsp He Shou Wu Extract (Completely optional. This extract is of benefit to get additional longevity superfoods in your diet but not crucial to the enhanced flavor.)
Add all ingredients to the blender, in the order listed for best results, and blend until smooth.
 
**Cacao Nibs would also be a great addition if you want some chocolate flavor and a boost of Jing energy (Cacao is one of the, if not THE, top longevity superfoods.). Also, a few mint leaves thrown in would be tasty too (only if you haven’t already added the Peppermint EO).
 
This is light and refreshing with a bit of a coffee boost and hit of protein with the yummy spinach and hemp seeds. The lack of a banana keeps this smoothie from not being so heavy, the almond butter adds the creaminess and some fat to help you feel satiated.
 
Hope you enjoy it as much as I do!
 
This cup is actually Yellow. LOL

The BEST Tahini Dressing

Here it is…the best Tahini Dressing recipe!

Hands down this is Kerwin’s favorite salad dressing. He loves to drench his lettuce and veggies in it. No matter the salad, somehow this dressing always goes perfectly. AND I’ll share a secret with you – making this dressing was the very first time Kerwin used our Vitamix blender. He  even asked me to show him how to make it so he didn’t have to wait on me.

It lasts forever in the fridge so we always make a double batch of it and store it in glass mason jars or bottles with lids.

Ingredients

  • 3/8 cup Tahini * (of course!)
  • 1/2 cup Nama Shoyu (unpasteurized soy sauce. Our preference but Liquid Aminos is a good, and cheaper, 2nd choice. Tamari is another decent option.)
  • 1/2 cup Extra Virgin Olive Oil (Organic too if possible)
  • 1/4 cup Raw Apple Cider Vinegar (with the ‘mother’)
  • 4-6 Cloves Garlic (we love garlic so adjust to your liking)
  • 1/4 cup Fresh Squeezed Lemon Juice

Directions

  • Put all ingredients in a blender and let it run until the garlic is broken down.
  • If using a Vitamix blender, no need to chop or peel the paper off of the garlic. There are lots of nutrients in the ‘skin’. 🙂
  • This recipe can handle lots of garlic, as there aren’t a other spices or competing flavors.

Pour onto your salad of choice and enjoy!

Original credit to Alissa Cohen for this recipe that we found years ago in one of my very first Raw food “cook” books.  

* To make your own Tahini, all you need is raw sesame seeds and a food processor. Watch my In The Kitchen video to see a demo.

THE Lemon Vinaigrette

Dressing poured over a salad

This is The Best Lemon Vinaigrette I’ve ever had! It’s creamy, savory, packed with flavor and yet, it’s simple to make. 

It’s a pet peeve of mine when searching for recipes online that you have to SCROOOOOLLL forever on each blog post to get to the ingredients to know if its even an option. In the middle of making dinner I don’t have time to read the story behind the recipe (sorry to my fellow bloggers!) so I’m going to cut right to the chase for you. 😛

Ingredients
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 2 Tbl Fresh Squeezed Lemon Juice
  • 1 1/2 Tbl Dijon Mustard
  • 3 Cloves Garlic
  • 1 Heaping tsp Dried Oregano (Marjoram, Thyme or Winter Savory could be used in place of Oregano)
  • 1/2 tsp Pink Salt
  • 1/4 tsp Fresh Ground Black Pepper
Directions
  • Chop the garlic and then add all ingredients together and blend to emulsify the oil/vinegar. If you’re using a Vitamix, no need to chop OR peel the garlic. I find though that for a quick dressing, with less clean up time, that a small individual blender works perfectly. I have a Magic Bullet and it’s the same one I use for grinding coffee beans and whole spices. I love it! But as I DON’T love hunks of garlic in my dressings, I pre-chop. 

It’ll store in the fridge in a sealed jar for several weeks (or more!). Most every ingredient is a natural preservative LOL.

I like to double the recipe and we still have no problems using it up within a week. 😃

If you don’t want to make your own Dijon Mustard, the one I like is linked below ⬇️.

*This dressing IS very sharp and strongly flavored so adjust the lemon, mustard and garlic to your liking. Keep it mind it will definitely soften when blended with your salad ingredients. In our house, we’ve found that it goes famously with a salad of spinach, kale and quinoa (which on it’s own is very bland) and a combo of the basic veggies we like to have on hand – celery, bell pepper, sweet onion, carrots, tomatoes, green beans and avocado topped with pumpkin seeds. Yum!

Please come back after you make it and tell me how you liked it or what changes you made! I’m always open for “tweaks”. 😃

I hope you enjoy this vinaigrette as much as my husband and I do! 

Resources:

Raw Apple Bread

Do you LOVE bread?

Do you feel you can never let go of pasta, pastries and breads? Are processed carbs the reason all your diets fail?

Then you’ll love this recipe!

I too was challenged as I started eating raw, plant based. What do you use as a base for everything you want to pile on top? What do you do about bread?

Well, it’s an ongoing process that is continually improving but…the great news is I’m finding new recipes and learning to get creative. Woohoo! Who knew I was creative in the kitchen?! I sure didn’t. 😛 For example, Jicama slices make DELICIOUS taco shells, Romaine or Kale leaves make fabulous wraps and Onion Bread is without a doubt simply unforgettable while also making your whole house smell incredible for an entire day while it’s “baking”.

Actually, the end result is that I’m loving these new “breads” replacements even better than the bread itself! Yes, there is indeed hope! I get super excited every time I come across a new recipe, like this one ⬇️…

I had these apples that were too soft to eat that I’d been saving to find the perfect dish to make with them. Enter the simple Apple Bread from one of my favorite Raw books: The RAWvolution Continues.

Ingredients

  • 5 cups shredded, cored apples (I chopped mine up in the food processor to make it faster. It worked, minus a few chunks I pulled out and nibbled on. Lol)
  • 1/2 cup Flaxseeds, ground
  • 1/2 cup Sunflowers seeds, ground
  • 4 tsp Maple Syrup (coconut nectar was listed in the book but it’s not my preference.)
  • 2 tsp Ground Cinnamon (I love cinnamon and don’t think you can really over do it LOL but you could use less)

Directions

  • Combine all the ingredients and mix by hand. It’s so fun!
  • Spread approx 2 cups of the mixture into a Teflex sheet lined dehydrator tray
  • Repeat until all mixture is used up. I’ll come back and update once I make it again and remember how many trays it uses. Lol. I’m thinking maybe 3.
  • Dehydrate at 105° for 6-8 hours, until it’s solid enough you can peel it off the Teflext sheet.
  • ‘Then flip it over onto a second dehydrator tray and carefully peel off the sheet.
  • Dehydrate an additional few hours until it’s the desired level of firmness. You want them to hold their shape, be firm enough they don’t tear but still flexible enough they don’t crack when you bend them. I did approx 4 more hours. They will firm up a little more after cooling. You can always put them back in if they are too soft.
  • I stored mine in the fridge in a ziplock and they lasted 2 weeks, no problem. The challenge was not eating in one sitting! You could also store them uncovered in the pantry.

They are yummy, not too sweet, with just the right amount of chew. Also great for travel, giving you lots of options of what to put on top that you might find locally on your travels and they really don’t require being in the fridge.

I did a how to video when I was making them for myself. Once I’ve edited it, I’ll come back and post the link here.

Enjoy!

Make It Monday | Creamed Spinach

Talk about a simple dish. This is perfect when you’re hungry and want something fast that’s got a kick of rich flavor. And the dressing is Oil Free!

Enjoy!

All you need is…

  • Spinach
  • Creamy Garlic Dressing (recipe below)
  • Walnut Taco Meat (optional)
  • Toppings are optional. I used Black Sesame Seeds but sunflower seeds or buckwheat groats would be nice too.

The dressing recipe came from the book The RAWvolution Continues

My changes were to use ~

  • 1/8 cup Liquid Aminos (instead of 1/4 cup coconut aminos)
  • 1/4 cup water (Add more of less till the consistency is how you like it)
  • 1 cup of mixed white nuts – Cashews, Pine Nuts and Brazil Nuts (I didn’t have a whole cup of cashews lol)

  • You could also use this yummy spinach in a wrap with cauliflower rice, red bell peppers, dulse flakes, carrots and cucumbers. Sounds delicious doesn’t it?
  • Onion Bread!

    Day 11:

    What a surprise discovery! I never imagined that a simple 5 ingredient recipe for onion bread would change my world. THIS is what real Raw food is all about!

    When you feel so excited, alive, happy, with taste buds cheering for joy, you know you’ve found something special. More than “just food”, food that inspires feelings like this are what make life incredible and so full of JOY.

    My plan for this Raw journey is to keep it simple and delicious. I don’t want to slave away for hours in the kitchen and yet I still want to eat foods with a variety of yummy flavors and textures. I came across this bread recipe in the book RAWvolution by Matt Amsden and I’m in love with it, in its entirety. 😊 It is EXACTLY what I’m looking for. I’m sure you’ll be seeing more recipes I make from it. You can find it on Amazon here. Or check your library.

    Did you catch the second surprise announcement in the video?

    I am beyond blessed and happy for the support and being on such a life changing journey with my partner and best friend.?❤️❤️☺️

    Here’s the recipe and I truly hope you make it!

    • 3 large yellow onions
    • 3/4 cup flax seeds, ground in a blender, coffee grinder or food processor
    • 3/4 cup raw sunflower seeds, ground
    • 1/2 cup Nama Shoyu (Tamari or Liquid Aminos)
    • 1/3 cup extra virgin olive oil

    Slice the onions on a mandolin and then halve them (or use the slicing disc on a food processor). Put all the ingredients into a large mixing bowl and mix until well combined. I used my hands for extra fun 😝.

    Divide the mixture in half and spread onto two dehydrator trays lined with Teflex sheets. Spread mixture as evenly and thinly as you can, without seeing holes. It may take a little massaging, again I used my hands for smear-ability lol, but it should cover most of the tray. Dehydrate at 105° for 12 hours, flip the tray over, peel off the Teflex sheet and return to the dehydrator for another 8 to 12 hours or so, until desired degree of dryness.

    I kept mine barely moist, so it’s soft and pliable, I didn’t want a crunchy bread. I suggest storing in the fridge in a sealed container for freshness.

    Makes 2 trays as noted above. I doubled the batch, which I don’t usually do with a new recipe, but I had plenty of onions from Farm Fresh Las Vegas so why not. Boy, am I grateful I did! These will be going with me on my business flight in the morning. Part of my secret to staying raw while traveling is to take something(s) with you that are super tasty and easy to travel with.

    Day 11 out of 160, signing off. 😀

    Raw Onion Bread Stack Selfie

    Spiced Pecan Milk

    Ingredients

    • 1 cup Raw Shelled Pecans (soaked in water for at least 2 hours)
    • 3 1/2 Cups Water 
    • 1/4 Cup Pure Maple Syrup 
    • 2 Tbl Coconut Oil
    • 1 Tbl Cinnamon 
    • Pinch or two of Nutmeg 
    • 2 Tsp Vanilla Extract
    • 1 Tbl Sunflower Lecithin
    • Pinch or two of Salt
    •  

    Blend nuts and water till smooth then add the remaining ingredients and blend to combine. Adjust flavors to your palette and enjoy! 

     

    It will keep for 3 days in a cold fridge. 

    *add cacao or carbo powder to make a yummy hot chocolate drink. 

    Raw Salted Caramel Sauce

    Ingredients

    • 1 cup pitted and tightly packed Medjool dates
    • 1 teaspoon vanilla extract
    • 2 tablespoons melted coconut oil
    • ¼ teaspoon salt
    • Water

    Instructions 

    Heat two cups of water in a saucepan till warm about 110°, NOT hot. Place the dates in a bowl and submerge them with the warm water. Allow them to sit for 15-20 minutes to soften.

    Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, coconut oil and the salt. Blend on high till very smooth and saucey. Add more water as needed, until the sauce is pourable but still thick.

    Notes

    •Be careful not to be generous with the coconut oil, otherwise it will overpower the caramel flavor.

    •Sauce will keep in an airtight container in the fridge for up to 5 days.

    •For additional maple flavor, try adding some Lucuma Powder. 

    Raw Caramel Apple Bars

     

    Ingredients

    • 1½ cups raw almonds
    • ¼ teaspoon salt
    • 1⅔ cups medjool dates, pitted
    • 4 heaping cups apples of choice, sliced thin (1/4 inch thick or so)
    • 1 overflowing cup salted caramel sauce

    Instructions

    • Place the nuts, salt, and dates into a food processor. Process for 2-3 minutes, or until the nuts are totally broken down and the mixture is uniform and sticking together. When you squeeze a small amount in your hand and it sticks together, you’re good. You’ll still see bits of nuts, not a fine powder, that’s fine.

    • Press the mixture into an 13 x 9 baking dish that has been lined with parchment or wax paper. Make sure it’s distributed evenly through the pan. It’ll be sticky and take some smooshing around so be patient. 1/4 inch or so deep is perfect. The oils will start to release from the nuts and you’ll be able to “polish” it into smoothness.

    If you want thicker bars simply use a smaller dish.

    Yup, I use my fingers

    • Place the apples in a mixing bowl and cover them with the sauce. Make sure that all of the pieces are evenly coated. Arrange them in 4 layers on top of the base. For each layer, you can line up the apple slices in crisscrossing rows.

    • If you don’t have a dehydrator, transfer the bars to the refrigerator and allow them to cool for an hour. Cut them into squares and serve. The apples will still be a bit juicy and crisp, so use a pizza cutter for slicing them. If you do have a dehydrator, place the baking dish into the machine and dehydrate at 115 for 6 hours. This is best!

    Ready for the dehydrator!

    Allow the bars to cool so the base will be more solid, then cut them into squares, serve and Enjoy! ?

    •Un-dehydrated bars will keep, refrigerated, for 3-4 days. Dehydrated bars will keep in the fridge for up to one week.

    •You “could” even cook them in an oven to soften the apples. Be gentle, go slow. It won’t be raw anymore but it’ll still be healthy!

    Original recipe credit goes to: