Everyone needs a go-to to dip that works on everything and is perfect to take for a potluck or dinner party.
Here’s the recipe for mine.
Onion Dip Ingredients:
1 1/2 Cups Raw Sunflower Seeds
1 Cup Lemon juice, fresh squeezed. Or a bit less as you can always can more.
1 Cup Raw Cashews
1 Cup Water
1 Tbl Onion Powder – heaping!
1 Tbl Garlic Powder – heaping!
1/2 Cup + 3 Tbl Yellow Onion, chopped
1/2 cup + 1 Tbl Green Onion, chopped
1 tsp Black Pepper
Pinch or two of Salt
Add all ingredients except the 1/2 cup of Onions and Green Onions to a blender and blend until creamy. Scoop out into a bowl and stir in the 1/2 cup each of Yellow Onion and Green Onions – this provides a great texture and pop of flavor. Taste to adjust spices or add any additional seasonings you like.
This is soooo yummy, savory and thick so it sticks quite well to all kinds of sliced veggies. It is also amazing on bread and crackers.
Somehow I didn’t take a picture of the finished product 😮 but this picture below was a simple and delicious lunch that used this dip as the spread or ‘mayo’.
What’s your favorite dip? I love new recipes so please share!
If you have a dip recipe that you’d like a healthier version of, post it below and I’ll see what I can come up with! 😃
Summer is over and I am ready for a warm soup, how about you?
My recent decision to move forward with a Raw and Living foods lifestyle, aka Raw 4 Joie, is going splendidly, minus a couple hiccups here and there. 😉 It is a journey after all. I’m keeping things very simple and making lots of easy recipes that can be used as staples in the fridge and combined in with other things to quickly whip up something yummy.
However, I am enjoying reading recipe books and watching raw cooking shows online and when I come across an ‘OMG, it sounds amazing!’ recipe it’s fun to try it out. This is one of those recipes.
I am also focused on the cozy, comfort side of food lately, seeing as I’m on a mission to create a go-to list of comfort foods. That has as always been a missing piece of eating raw for me so I’m really encouraged by this recipe discovery as it definitely falls into the comfort category. 🙂
I found this recipe in the Local Wild Life, Turtle Lake Refuge’s Recipes for Living Deep by Katrina Blair book that they had at my favorite restaurant in town – Go Vegan Cafe -and I was curious and excited to see it was a broth soup. Excited, as I’m not a fan of cold, raw, creamy soups like creamed corn or those where you blend up raw, fresh produce to make the soup base. I am not a fan of that type of thick texture. And curious, as how do you make a seriously CHEESY recipe, Raw (dairy-free)?
So here it is! Hope you enjoy it too!🙂
French Onion Soup Recipe
1 Yellow Onion – Cut into very thin slices.
2 Tbl Soy Sauce
2 Tbl Mellow White Miso
2-4 Garlic cloves (I used 4 of course!)
3/4 cup Balsamic Vinegar
1/2 cup Organic Extra Virgin Olive Oil (look for Cold-Pressed on the label)
1/2 tsp each Dried Rosemary, Thyme, Tarragon, Marjoram and Ground White Pepper to taste (I used Black Pepper instead of white and Winter Savory instead of Tarragon – it was what I had)
4 cups Water
Blend miso, garlic and water in a blender till well combined. Pour into a big bowl or soup pot. Add in the rest of the ingredients and allow them to marinate overnight, or for a few hours at least, at room temp to get the full flavor from the onions.
Heat the soup slowly and gently on the stove top, using a thermometer to monitor the heat (118º – 1120º) to keep the nutritional benefits of it being ‘raw’. As a tip, it shouldn’t be too hot for your finger.
Swiss Cheeze Recipe
1/3 cup Raw Sunflower Seeds – soaked for a couple hours
1/3 cup Raw Walnuts – soaked for a couple hours
2 Tbl Nutritional Yeast
Juice from 1 Lemon
Pink Salt – to taste
Blend together all ingredients. Spread over slices of your choice of bread and pop into the dehydrator for 2 hours at 115º or in the oven on low until the cheese begins to dry.
Serve bread with the soup and use for dipping. The flavor combo is FANTASTIC. I don’t know if it really tastes like a dairy Swiss Cheese or not, but it has a bit of a sharp note and all I can say is – paired with this Onion Soup it’s heavenly!
**Serving Tip – dish up the soup into ramekin bowls or another type of small ceramic bowl that you put in the dehydrator or warming oven. It helps your soup to stay warmer for longer once it’s away from the heat and also being a smaller portion, you can eat it quicker and get a refill, of freshly warmed soup. I heated up 4 of the red bowls pictured below so Kerwin and I each had a warm bowl waiting for us in the oven for a refill. 😊 It worked perfectly! The soup was so savory and filling we couldn’t eat more than 2 bowls.
It’s soooo exciting to find recipes you love and new flavor combos!
As I write this blog I am relaunching my Raw food diet and turning it into my lifestyle, not something to start, stop or dabble in. Go big or go home, right? 😃 To help me track and document it as I go, I’m calling it: Raw 4 Joie. I’ll add that label as a ‘tag’ to each blog post I do so depending on when you are reading this and how long you’ve been following me, you’ll be able to go back and see the related posts.
Back to the topic at hand…FOOD!
I found this recipe in the Modern Raw book and absolutely LOVE IT! But then as I went to share this blog post I discovered on my website that I’ve previously shared a Nacho Cheeze recipe. 🤔 ⬅️ here’s that one if you’re interested. As I read through it, I noticed I sounded pretty serious about it being incredibly delicious. How could I have forgotten about it??! I wonder….Maybe I need to do a taste test blend off! 😋
Either way, I am currently seriously fixated on this version, so here it is. The texture is so smooth and the flavors simply pop. Definitely hits the mark of being a “comfort food”. SCORE!! 💥👍🏼💪🏼
1 cup Raw Cashews – soak for 20 min – 2 hours, drain and rinse.
2 Tbl Nutritional Yeast
1 cup Red Bell Pepper – rough chopped
1 1/2 tsp Raw Apple Cider Vinegar
1/4 cup Water
1 Tbl Organic Extra Virgin Olive Oil (look for Cold-Pressed on the label)
1 1/2 tsp Pink Salt
1/2 tsp Ground Turmeric
Blend all ingredients in a blender till as smooth as you can get it, but don’t blend too long for it to become hot.
**Tip – this Cheeze goes brilliantly with slices of raw Sweet Potato.
I’d love to hear back after you make this one or both! 😜 Seriously, it’s such a versatile dip why not make variations on it.
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.
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)
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.
My Anniversary Month trip to Canada with my husband (of 19 years 💝) was a culinary experience to remember!
One of the highlights from our time in Vancouver BC was the discovery and visit to this plant based cafe in North Van. It was also our very first time boarding the Sea Bus for a fun 20 minute ride over. We didn’t have to go far from the water, which was great since we were on foot. The ‘port’, or so it seemed to be one to me, had a buzzing with activity boardwalk and mall, jam packed with a wide variety of shops, cafes, including a Kombucha growler refilling hang out and a farmers market stand. The Plaza outside had great views over the water looking back out at Downtown Vancouver.
I got goosebumps as soon as we walked through the doors of Cafe by Tao. I was jumping out of my skin with excitement and sheer bliss looking at the products on the shelves and in the cooler, already dreaming of how much I could carry away with me.
Not to mention reading the menu…Ahhhhhh.
If you think I’m exaggerating, just ask Kerwin. He was right there watching me and laughing. Who knew 2 years ago that I’d be so excited over (non pasta, non pastry, non potato chips, non cheesecake) food?! I certainly didn’t.
Here’s a video flashback to afterwards, as we were leaving.
Now that the stage is set…the reason for ‘this’ blog LOL is to share a raw food win – I made the ‘to die for’ Dill Nut Cheese for the first time today and am in heaven!
It tastes almost exactly as I remember it!
I spread it, nice and thick, on the matching ‘to die for’ raw onion bread I had a freshly made batch of. Pictured ⬇️. Needing a tasty topping for the bread is what actually triggered me to finally pull up this recipe and give it a go.
It’s food like this that makes me laugh when I tell people I eat raw and they say “oh. Don’t you get tired of eating salads?” Nope. lol.
Part of this life journey I’m on is about celebrating the joys, wins, and delicious food, so instead of simply sharing a picture on Facebook, I am choosing to savor this moment with an intentional post.
It’s fun to be able to say that. I almost thought the Winter season was over but the snow, winds and below freezing temps (just barely mind you 😉) have done their sneaky thing, as is often the case in February.
Out comes the tea and ‘pastries’, or in my world, these yummy snacks that are better known as Joie Bites. This creamy, sweet, richness that, until yesterday I’d forgotten how to make, is the perfect compliment to my Cinnamon Roobois Chai tea from David’s Tea.
I’m not a big fan of chotzky souvenirs when traveling, instead I like to get things that we’ll use. This lovely tea cup with lid and loose tea brewing insert (I’m sure it has a more proper name than that lol) is the perfect memory of cozy mornings in our condo sipping tea as we journaled.
I don’t need a mug that says YVR to help me remember our #CanadaTrip holiday. ☺️
It makes me happy to think back on our trip. It’s the reason we do what we do – to travel, explore and create amazing memories together! Having items out and visible to serve as these reminders is a wonderful thing – it keeps me focused and on track building my side gig.
Mel Robbins calls these visible reminders Positive Triggers in her Mindset Reset program. Check it out here! It’s available on demand replay and is incredibly beneficial. Best thing I did to kick off 2019 was signing up for her free program!
Or….it might actually be tied for top spot with my decision to start my 160 day eating Raw & Living foods challenge. Today is Day 51! And OMG, I had to get a calculator out to add up the days, it’s already flying by. 🤩
Signing off now so I can go feed the babies 🐶🐶🐶🐶! Till next blog…
I thought in this Eating Healthy 101 series that it would be good to start simple. Instead of loading you up with lots of complicated recipes we can start with a basic staple recipe and build as we go. Sound good?
First up is replacing dairy milk with a nut/seed based milk. You can use pretty much any nuts or seeds and many times they can be specific to the recipe. Some are sweeter, smoother, nuttier..etc. Here I’ll share one of my favorites – Cashew Nut Milk. Cashews blend up nice and smooth so no straining with a nut milk bag is required. That comes in handy when you’re just getting started with homemade milk or you’re in a rush.
RAW Cashews (cheapest I’ve found near me is at Trader Joe’s. I personally don’t currently use organic because of the price, accessibility and the quantity of nuts I use, but that’s up to you.)
Medjool Dates – Costco has The Best deal on them (and now they are even organic), Trader Joe’s is my second choice. Dates are one of the top natural, good for you, sweeteners out there, used in sooooo many ways so there are no worries the Costco container is too big, you’ll use them. 😉 They can also be stored in the fridge to stay fresh longer.
Soak 1 Cup of Cashews in water for 4 hours in a bowl on the counter, or overnight. Drain and rinse a couple times. That dirty water contains the digestive enzyme inhibitor nuts have on them to deter predators and to keep the nuts in a holding pattern until they are ready to sprout and grow. It’s also what makes nuts difficult for people to digest and why many people think they are allergic. The nuts will have soaked up some water and expanded to more than 1 cup, that’s perfect.
Put 4 cups clean Water in your blender and all of the soaked Cashews. (adjust to 3 cups water if you want a thicker/creamier milk)
Add 2 1/2 Dates (you won’t taste them!)
Add a capful of the Vanilla Extract.
Blend until it’s super smooth, no pieces. Drink away! Or add as cream to your coffee.
I LOVE the foam on fresh milk when I add it to my coffee.
If you want your coffee sweeter you can add Pure Maple Syrup (a bit goes a long way, be sure to stir well before adding more, it likes to sit at the bottom)
Store the milk is a glass container with a lid in the coldest part of your fridge. It’ll keep for 3 days. The nuts will go rancid after that, you’ll know when that’s happened. Always shake before using as it’ll separate a bit.
This milk is also the base of the smoothie recipe I’ll share with you next. Plus, it works for Hot Chocolate, milk for granola cereal or chia seed pudding, just to name a few!
If you have any questions please ask. 😃 I’d how your milk turns out!