Posts Tagged ‘Recipe’

Raw sweets are often based on coconut, date and nuts for good reason: it’s a delicious combination. I’m crazy about cardamom and rose so I like to keep these around for a sweet treat and to accompany a nice cup of tea. They are best served nice and cold. I recommend Perl’Amande raw almond butter. Coconut oil is found at most of the co-ops, and rose water is available at the groceries in Passage Brady and the Little Jaffna neighborhood.



  • 1 cup pitted dates (soaked)
  • 2 heaping tbsp almond butter
  • 3 cups shredded coconut
  • 1 tbsp ground cardamom
  • 1 tsp rose water (or more to taste)
  • 2 tsp vanilla
  • Pinch of salt

Process all ingredients in food processor until mixture is quite smooth. Form into balls or press into silicone molds. Refrigerate or freeze.

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For those who don’t believe that vegans can possibly be getting enough protein, one easy answer is hemp, which is 33% protein. Add to that the essential fatty acids and vitamin E and you have a very important food. Hemp seeds are nice eaten by the spoonful, generously sprinkled on salads, added to smoothies or made into hemp milk.

It used to be that Hemp seeds and hemp protein were on my list of items to stock up on when visiting the US or England (no, not Amsterdam)… until recently at an expo where I had the pleasure of meeting Christophe Latouche founder of L Chanvre M. Latouche is a passionate advocate for the benefits of hemp and his company sells a wide range of hemp products such as seeds, oils, skin care, and even chocolate.  Their hemp comes from their farm in the village of St. Antoine in Bretagne. The farm is open to the public where you can do a workshop, taste, test, smell and live hemp. You can order from his site or you can buy their products at Anthylide here in Paris on Rue Pont Louis-Philippe in the 4eme.

Here is the recipe for hemp milk:

1/4 cup shelled hemp seed
1 cup water
Flavoring (vanilla, agave nectar)

Directions: Place seeds in a blender and add a small amount of water (approx. 1 inch above the seeds). Turn the blender on at multiple speeds and agitate the seeds so they become a thick hemp cream. Then add either vanilla, agave nectar or perhaps only a ripe banana, and serve the blended liquid as a thick drink, or add water to taste for a lighter hemp milk. Optional: add berries, peaches, and/or papaya (courtesy of David Wolfe)

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A green smoothie is a fruit smoothie with lots of fresh greens added to it. I think they are delicious and are a great way to add even more greens to your diet. There are loads of great recipe combinations available online and whole books written on the subject.


My fave is a recipe my friend Serenity Wood, author of Ginger: Exquisite Vegan Cuisine, taught me. You can easily vary this recipe: the original uses kale but you can’t get that here so I use spinach, mâche, romaine, Swiss chard, or whatever is in season. Mint is just coming back in season or you can use 1/2 tsp mint flavor.


  • 1 cup green leaves, packed
  • 1/4 cup mint leaves, packed
  • 2 tbls raw tahini
  • 3 frozen bananas
  • 1 1/2 cups water
  • 1/4 cup hempseeds
  • 3 dates, pitted


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Sunday Recipe: Raw Ranch

If you are thinking about eating more raw veggies, dipping crudités is a great place to start. But of course some of the most popular dipping delights are creamy and cow-milk based. A great alternative for almost any creamy sauce can be made from nuts and seeds: like today’s recipe which is based on cashew nuts, which are a good source of protein and calcium and are packed with huge amounts of minerals not to mention monounsaturated fat (the good kind). 

It’s raw ranch. I decided not to call it Rawnch.



  • 3/4 cup raw cashews
  • 1/4 cup olive oil
  • 2 tsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp minced onion
  • 1 small clove garlic
  • 1/2 tsp dill weed
  • 1/2 tsp herbs de provence
  • 1/2 cup water (add more water to thin, if you like)
  • 1/4 cup finely minced fresh parsley or cilantro

Blend everything on high speed until smooth and creamy. Stir in fresh herbs. Serve with crudités, raw crackers such as Biscru or toss in salad.

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It’s been a fun week filled with parties, potlucks and parades celebrating the Chinese Lunar New Year. I loaded up on Chinese groceries and made this salad using traditional New Year’s noodles. 


Eating these very long noodles guarantees long life. Happy New Year!


  • 2 (1.8 ounce) packages mung bean threads
  • 1 1/2 cups fresh mung bean sprouts
  • 1/2 large red or yellow bell pepper, cut into thin, long strips
  • 1 European (seedless) cucumber cut into strips
  • 2 scallions, cut into small pieces
  • 3 tbsp chopped fresh cilantro
  • 1/3 cup chopped roasted peanuts


  • 1 tbsp olive oil
  • 1 tsp grated fresh ginger
  • 2 tbsp tamari
  • 4 tsp brown rice vinegar
  • 1 tbsp sugar
  • 2 tsp oriental sesame oil
  • 1/4 tsp salt
  • 1 garlic clove, crushed

Place mung bean treads in a bowl and cover with boiling water. Let soak 5 – 15 minutes, just until they are a pleasant texture. Drain and rinse in cold water.

Wisk all dressing ingredients together until well combined.

Spread the bean threads out on a serving platter. Top with all the veggies. Pour the dressing over the top and then sprinkle with peanuts.

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Arugula is pretty easy to come by here in Paris. And I think at 14€ a kilo even President Obama would approve! I paid 78 centimes for the organic arugula in this recipe.

Arugula is an excellent source of antioxidants, rich in vitamins A and C, folic acid, calcium, manganese, and magnesium. It contains carotenes and chlorophyll and is also a very good source of potassium, iron, zinc, riboflavin, and copper.

I love the flavor of this soup and call me lazy but it’s nice to have a break from chewing!



  • 4 cups loosly packed arugula
  • 2 tbsp minced red onion
  • 1/2 cup pinenuts
  • 1 avocado
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp sea salt or herb salt
  • 1 1/2 cups water

Blend all ingredients in food processor until smooth. Add water to the consistency you like. Serve cool and immediately.

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Galette des Rois fever has hit Paris, as it does this time each year. But of course these egg and butter based traditional pastries are not the kind of thing my family eats. Thankfully, the wonderful cooks over at VG-Zone have a great vegan recipe which I made with my kids tonight for them to take in to school and eat. As you can see, ours didn’t turn out quite as magnificent looking as theirs but not bad for a first try. And they are delicious!

galette de la princesse

Tomorrow my little ones will be making ‘real’ Galette des Rois at school with their classmates. I am biting my tongue and letting them join in the fun but I will now have to introduce them to the joys of salmonella prevention!

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It’s cold in Paris, so I thought it would be nice to have a little taste of the tropics with this Raw Banana Coconut Cream Pie in a macadamia nut crust. 

Coconut Pie



2 cups raw macadamia nuts, chilled

1 cup shredded dry coconut

2 tbsp lime or lemon juice

2 tsp vanilla extract

1/2 tsp sea salt

2 tsp stevia

2 tbsp agave nectar

Process all ingredients in food processor until well combined but still a bit chunky. Oil a 9 inch tart pan with removable bottom with walnut or coconut oil. Press nut crust into  tart pan.

Cover crust with sliced bananas.


For the filling:

Meat from 1 Young Thai Coconut

1/2 cup coconut water

2 tbsp agave nectar

1 tsp vanilla extract

2 tbsp coconut oil

1/8 tsp turmeric

In a blender on high speed, blend all ingredients until smooth and creamy.

Pour filling over bananas. Smooth the top and decorate with walnuts.

Place in freezer to firm for two hours. Remove from tart pan and serve.


Keeps well in the freezer (or on your balcony!)

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Today’s recipe is the raw food classic, Flax Crackers. Flax seeds are great because they contain high levels of lignans and Omega-3 fatty acids. Lignans are said to benefit the heart, possess anti-cancer properties and all kinds of good stuff.

Here is what my old pediatrician Dr. William Sears has to say on the subject:

Flax oil and flax seeds are being rediscovered as true health foods. They definitely merit being included on any top-ten list of foods that are good for you. Flax is not a new food. It is actually one of the older and, perhaps, one of the original “health foods,” treasured because of its healing properties throughout the Roman empire. Flax was one of the original “medicines” used by Hippocrates. Flax could be dubbed the “forgotten oil.” It has fallen out of favor because oil manufacturers have found nutritious oils to be less profitable. The very nutrients that give flax its nutritional benefits – essential fatty acids – also give it a short shelf life, making it more expensive to produce, transport, and store. [...] Because of the flurry of scientific studies validating the health benefits of omega 3 fatty acids, flax oil has graduated from the refrigerator of “health food nuts” to a status of scientific respectability.

You can get flax seeds at any of the health food stores here in France. Here is the most basic flax cracker recipe from which you can get creative: experiment by blending whatever veggies and herbs you like with the water before soaking, or by adding other seeds and nuts. You can’t go wrong. I love stirring in raw sauerkraut, garlic, dill and mustard for example. Or, try stirring in agave or maple syrup with cinnamon and finely minced apple for a kid-pleasing sweet cracker.
Flax Crackers

  • 2 cups brown or golden flax seeds
  • 4 cups water
  • 1 tsp salt
  • Your favorite herbs or spices

Mix all ingredients and let soak for three hours. Now you’ll have a gooey mix perfect for spreading on two dehydrator Teflex sheets. Score the sheets. Dehydrate at 115ºF for 8 hours or overnight. Flip onto mesh screens and dehydrate 2 – 3 hours more, until completely dry. Break into pieces and they are ready for dipping in hummus, salsa, guacamole, etc. or just snacking on as is!

Excalibur is a brand of dehydrator very popular with Raw Foodists. I got mine for use in France directly from Excalibur in the US.

For an oven-made version of flax crackers, check out my friend Deana Gunn’s recipe. Deana is an excellent cook and author of the cookbook “Cooking with All Things Trader Joe’s.” Her blog is great and features some vegan recipes!

Continue reading for further health facts from Dr. Sears.


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My sister introduced me to this very quick, easy and yummy hummus recipe. And it’s raw! 

I use the organic frozen peas from Picard or Naturalia. Peas are generally frozen shortly after picking (but some brands may be blanched prior to freezing.) Frozen products are still considered raw: although a small amount of enzymes are lost in the process, it’s much less than when compared to heating. Perl Amande‘s tahini is a great raw choice.


  • 2 cups fresh or frozen green peas
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 garlic clove

If using frozen peas, thaw at room temperature. Place all ingredients in a food processor, and process until smooth. Transfer mixture to a bowl or plate. Drizzle with olive oil. Serve with crudités and crackers. Flax crackers are my fave: recipe for them coming soon!

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