Raw Rocki - new blog for all my raw vegan recipes!

Raw Vegan Recipes blog - Raw Rocki

 

 

Hello and happy day everyone!  This is just a quickie note to let you know that I have started a new blog for all my raw vegan recipes and am very excited about it!  You can read more of my move below and over on my new blog: Raw Rocki

Oh and yes, I'll still be posting on this one from time to time on other life events as I can.

Peace,
Rocki

Moving Forward

Buddha Blessings - Beet of my Heart Green Smoothie, recipe below

Life truly takes us on an exciting journey with twists and turns abound.  My life, so far, has been filled with many of them - from good to bad to WTF... and everything in between.  And now, another one begins.

This is going to be an exciting journey!  One that I've been waiting to happen for many years, but just didn't know exactly what it was going to be.  Let me briefly explain...

For many years I worked in the corporate and medical world, then ended up horribly sick with CFIDS and could no longer work, let alone function at home.  Food, holistic medicine, Mark, family and my own perseverance (aka: never give up) is what got me well - even though it sneaks up on me sometimes.  Out of that sickness I discovered a talent I didn't know I had, which ended up as my successful metalwork career for the past 7 plus years.  I've had other medical blows and other crappy things happen in my journey, with the most recent one of early breast cancer (1 1/2 years cancer-free this month!) .  With each one of the blows, I eventually got back up, became stronger and continued on with life. Hence my nickname Rocki - as in Rocky Balboa which one of my docs had tagged me with years ago.

Moving forward.  The past few years I've told Mark how I wish I could do something more profound with my life that would help others in some way or another.  I had no idea what I wanted to do, but something that was close to heart.  He suggested for me to take the same nutritional class that he took as he loved it and said I would too.  While I thought about it, no bells went off.  Another thing to mention is that due to my wrists and arm issues, metalworking is not going to be a lifelong career for me. 

Sometimes when you stop looking for something, it appears right before your eyes.

It's going on two years since I became a raw foodist/raw vegan and I cannot express enough I very much I LOVE eating a clean diet and creating recipes.  My head spins sometimes with thoughts of what to make next!  I think I actually eat, sleep and dream it.  Mark sure isn't complaining, especially since he's my official recipe taster.  Well, so are our friends at SKW (his office).

I've always enjoyed learning about healthy eating and treating food as medicine. I have several books that I've read cover to cover, more than once and cannot seem to get enough knowledge.  In fact, my dad is the same way - not a raw vegan, but he sure loves his raw veggies!  We used to talk for hours on end about nutrition, healing with food, etc.  Now we share recipes too.

Okay, so let me get to my next journey in this life that I'm going on or else I'll just keep writing and writing about how much I love my raw vegan life!  Two things that I'm extremely passionate about and are close to my heart (besides family of course) is my Buddhist path and my raw vegan healthy lifestyle.  Well, this could not be any more perfect for me as I'm now enrolled in the Body Mind Institute to get my Raw Nutrition Certificate!  After that, I'm going to take a course to become a Raw Vegan Chef!  After that, I don't know.  I'm leaving the door wide open.

To manage my class and studio time, I'm going to work only part-time in the studio as that is the only way I can achieve my goal.  Yes, I do actually have a goal in mind as to where I want to be in a couple years and with perseverance, I will get there.

Moving forward.

Peace and love,
Rocki

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Here's the smoothie recipe that is in the picture with Buddha:

Beet of my Heart Green Smoothie
2 handfuls baby spinach
1 small beet
2 bananas
1 cup strawberries
1 cup hemp milk (or milk of choice - adjust as needed)
1 Tbs flax meal (optional)
1 Tbs maca powder (optional)
1 Tbs raw vegan protein powder (optional)
optional ice if you like a cold smoothie like I do :)

Blend, pour, be thankful for the little things, and enjoy.

Pizza Night! Raw, Vegan and Gluten-Free

My Mandala Pizza :)

One thing I love to make is my raw vegan pizza... nom nom nom!  That's right... raw vegan pizza.  Follow me and I'll tell you about it.

Pizza crust

Above is my own tasty recipe for the crust, which is not only raw and vegan, but also gluten and nut free.

Pizza with lots of veggies

I like to change up my pizza each time I make it, from a variety of toppings, sauce or no sauce and cheese.  Yes, that's right... raw vegan cheese.  Stay with me now and I'll give you the recipe soon.

Mandala Veggie Pizza

I know my pictures are not the best, but heck, I just love how this one looks so have to share another view of it.

Back in the dehydrator

After I put all the ingredients onto the crust I then popped it back into the dehydrator for about an hour.  This gives the cheese time to settle in with the ingredients and makes the house smell yummy!

Fresh sliced pizza

If you think us raw vegans only eat bunny food, take a look at this scrumptious pizza.  However, we do still love our bunny food :)

Raw Vegan Pizza!

And now it's time to eat!  As you can see, the crust holds up nicely and is quite filling.  We had a small side salad with a couple little slices and... okay, well not so little... and we were full.

That's the end of my pizza tour and now it's time for the recipes for my crust and cheese.

Raw Rocki's Pizza Crust

1/2 cup flax meal
1/2 cup hemp seeds
1/2 cup sunflower seeds (ground into little bits like flour)
1/2 flax seeds
1/4 cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 cup sundried tomatoes - soaked in 1 cup warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
1 large tomato
1/2 red bell pepper
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 3/4 cup of the soaked water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined. 

Line a dehydrator mesh tray with a teflex sheet (or similar) and spoon the mixture onto it.  I put another teflex sheet on top of the mixture then use a rolling pin and my hands to form into a big round pizza crust shape.  You can also make a big square pizza too, I do that sometimes.

Put into the dehydrator at 145 degrees for 1 hour only then turn down to 115 degrees for about another 3-4 hours.  Total time can vary between 4-5 hours or longer depending on a variety of factors.  Mine took about 4 1/2 hours this time.  *When the top crust is dry to touch, transfer it to another mesh sheet tray and remove it from the teflex sheet by slowly peeling it off.  Put it back in for about 1/2 hour and then flip back over until done. 

When the crust is done, top with your favorite ingredients and either put it back into the dehydrator for about an hour or eat right away and enjoy!

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Before I get to the cheese recipe, just want to mention that yes, all the ingredients are raw even the mushrooms.  We like the mushrooms to take on a little bit of "cooked" texture so I wilt them slightly by using a tiny bit of liquid amino acid like Braggs.


Raw Rocki's Pizza Cheese

1 cup cashews - soaked for at least 2 hours then rinse and drain
1/4 cup pine nuts
1 yellow bell pepper
1 clove garlic
3 TBS heaping of nutritional yeast
1/2 tsp sea salt
1 TBS raw apple cider vinegar (I use Braggs Organic)
*1/4 cup water (can adjust texture by decreasing or increasing water for a thicker or thinner cheese)

Combine all ingredients into vitamix/blender and blend until smooth and creamy.  This makes much more than what you need for the pizza crust, but I always make this size batch because Mark likes to use it as a snack dip for his veggies, etc.

Hope you enjoy these recipes and feel free to change them up as you need to.

Peace,
Rocki

*2/4/14 Updated:  I left off a couple things so have made the notes here *

Raw Vegan Smoothies

Good Morning Smoothie - raw, vegan and gluten-free

I'm getting a bit more creative with my raw vegan food and am having a blast!  I have several to blog about, but will do a few at a time. 

Have to say that my little creations are just a drop in the bucket compared to what I've seen on Instagram - amazing and inspiring to say the least.  Speaking of Instagram, I'm becoming more active on my page and as I told Mark... "there's no stopping me now!" You can find me at Raw_Rocki.

Let's get right to the quickie recipes.  Above is my Good Morning Smoothie! I'm simply going to give the basics for this one because you really can't go wrong with smoothies.  So let your taste be your guide, experiment and have fun!

Good Morning Smoothie!

Bottom layer: banana, mango, pineapple, coconut water, flax meal and warrior blend protein powder - natural flavor

Top layer: baby spinach, matcha green tea powder and coconut water
- you can add a banana with this part for a thicker consistency

Guilt-Free Chocolate Shake - raw, vegan and gluten-free

You can't say no to a healthy chocolate shake in the middle of the afternoon, can you?  No way!  Especially since it is raw, vegan, gluten-free and nutritious with no processed sugar.  Say it with me: "GUILT-FREE!"

Guilt-Free Chocolate Shake

Step 1:
2 very ripe frozen bananas
1 cup pure coconut water
1 Tbs protein powder
1 Tbs hemp seeds
vanilla bean or 1 tsp vanilla
1 cup ice

Blend the above.  Pour half or more of this vanilla mixture into a tall glass and leave the rest in the blender. 

Step 2:
Add 1 Tbs or more of cacao powder to the remaining mixture in the blender and blend briefly until combined.  Pour slowly on top of the vanilla mixture.  I garnished mine with coconut and cacao nibs, but you can garnish any way you want or not.

Note: if you do not have very ripe bananas and/or like it more on the sweeter side, simply add sweetener of choice in Step 1.

I'll post more of my raw vegan smoothies soon.  Enjoy!

Peace,
Rocki

Raw Apple Peach Crumble

Apple Peach Crumble - raw, vegan and gluten-free

I love dessert though never ate it near as often as I do now.  We don't have it every night, but a few nights a week we do.  It ranges from simple fruit to OH MY GOSH! 

My simple Raw Apple Peach Crumble is sort of close to OH MY GOSH (because there is no chocolate ;)  It's a cross between apple pie and strudel.  Well, sort of.  While this dessert is quite simple, the overall taste is amazing! 

Fresh Peaches and Medjool Dates

For the filling, I start with fresh peaches and medjool dates. I LOVE the aroma of a fresh peach!

Creamy Filling

The blended peaches and medjool dates turned into a smooth, creamy and flavorful filling.

Pecans, Medjool Dates and Saigon Cinnamon

Saigon Cinnamon smells out of this world and adds wonderful flavor.  I couldn't resist using it in the crumble.  Combined with pecans and medjool dates, oh my...delicious!

Crumble Topping

We have crumble. Lots of crumbles.  Easy as apple pie.  Wait, is that how it goes?

Delicious!

I used the ribbon blade on my spiralizer for the apples because I wanted thin, light layers.  You don't have to use apples, last week I used my peach filling and crumble topping on fresh blueberries.  It's pretty much endless on what type of fruit to create with.

This recipe serves 4 nicely or if you're really into desserts, 2 hearty servings.

Raw Apple Peach Crumble 

1 large or 2 small green delicious apples, sliced thin or to your liking
lemon juice - toss apples to prevent browning, plus it gives them a nice flavor

Creamy Filling
4 peaches - cut and seeds removed
3 large medjool dates - seeds removed

Put peaches and dates into your vitamix/blender and blend until creamy.

Crumble Topping
1 cup pecans
3 medjool dates - seeds removed
1/2 tsp full Saigon Cinnamon (or regular is fine too)

Put all ingredients into a food processor, pulse a couple times then process until crumbly.  Don't over process or it will become too sticky.

You can eat this immediately or put everything in the fridge to chill.  I chilled mine this go around.

To serve: sprinkle a little crumble onto a plate with a dollop of filling, then layer with the apples, filling and crumble, ending with the crumble topping. 

This can also be served in a bowl with the ingredients added to your liking and mixed all together.  It's quite delicious either way. Plus healthy and quilt-free.

Peace,
Rocki

Raw Vegan Pizza Rafts

I'll be honest here.  One thing I've missed for years is pizza.  Real pizza.  But due to my food allergies and being vegan I haven't had real pizza in over 13 years.  Oh I've had my fair share of gluten-free vegan pizzas and recently have made some rather yummy raw vegan versions that would give the real deal a run for the money.  But, the raw crust takes some time to prepare and dehydrate before you can put it all together and sometimes I just don't have that much extra time. 

On the flip side, eating raw lets you be very creative when it comes to recipes.  For instance, after watching Megan Elizabeth's Raw Vegan Pizza Bites Bam! video, it inspired me to create my own version: Raw Vegan Pizza Rafts!  My complete recipe is at the end of the post and below are a few pictures with a little info and to tempt you to either create as is or perhaps inspire you to create your own version as well.

First I cut my zucchini rafts using my mandoline slicer then set them aside.  No worries if you don't have mandolin slicer, simply use a sharp knife to slice as you wish.

Next, I prepare my pizza sauce and let it drain from a fine mesh strainer so that it is not a soupy mess when preparing my rafts.

We need cheese for our pizza too.  No, it's not like regular cheese, so don't get over excited.  This version I made is more like cheese crumbles, but goes well with the pizza.

Did you say toppings?  Of course!  Let your imagination roll with this as just about anything goes.  For this pizza I used mushrooms that I marinated to take on a "cooked" texture and appearance.

While there are a few steps here, it pretty much flows quickly.  Plus it is not near as time consuming as when making raw crusts... especially when you are craving pizza in a hurry.

Raw Vegan Pizza Rafts 
makes about 6 or more large slices

Rafts
1 very large zucchini or 2 medium - cut into thick slices with a mandoline or knife
(these could be made last to give the mushrooms time to marinate and sauce to drain)

Marinated Mushrooms
8-10 baby portobellos - on the large side, sliced
1/2 Tbs each: EVO, raw agave, amino acids (braggs, etc.) balsamic vinegar

Combine liquid ingredients in a small bowl then toss in mushrooms to coat.  Don't worry, it may look like there is not enough liquid but the mushrooms will create their own juice as well.  Set in fridge to marinate either for a couple hours or while you're preparing the rest of the ingredients.  The longer you marinate the more "cooked" texture they will have.

Pizza Sauce
1/2 cup full sundried tomatoes, soaked about 15 minutes and drained
1 cup full cherry tomatoes
1/4 cup vidalia onion (or onion of choice)
1 garlic clove
1 small date
1/2 tsp basil
1 tsp oregano
1/2 tsp fennel seed
pinch sea salt

Put all ingredients into a food processor, pulse a couple times and then process until you have a nice thick sauce.  If it looks a little watery, pour the sauce into a fine mesh strainer over a bowl and set aside to drain.

Cheese
1/2 cup raw cashews (preferably soaked and dried, but not necessary)
1 Tbs hemp seed
1 1/2 Tbs Nutritional Yeast
1/4 tsp garlic powder
pinch sea salt

Process all ingredients until it is a crumbly texture.

Now to put together the pizza rafts.  Simply layer each zucchini with sauce, plenty of cheese and top with the marinated mushrooms.  I placed them in the fridge until Mark got home from work and then we ate them cold - along with a gorgeous green salad.  These delicious pizza rafts would also be yummilicious after dehydrated for an hour or two.  I'll do that next time.

Hope I got your creative juices flowing.  If you make your own version I would love to hear it!

Peace,
Raw Rocki