Author Archives: Ciry DG

Raw Rainbow Coleslaw with Cashew Dressing

A couple of weeks ago, I attended a FREE raw cooking class called “115 Degrees or Less” at my favorite local grocery store, Jimbo’s. We were fifteen students in the class with very big appetites. It probably had to do with the fact that the class was held at 6:30 pm, right before dinner. The chef-instructors were very knowledgeable and kept the 60-minute class interesting with all sort of tips, from how to choose the best salts for each dish ( I learned about Maldon flaked sea salts) to how to make the creamiest cashew butter.

We learned how to prepared three classic raw dishes: Raw Hemp Pesto Pasta made with kelp noodles, Raw Coleslaw with Cashew Dressing and Vegan Chocolate “Cream” Pie.  They were simple, delicious and nutritious! 

Raw Hemp

Raw Hemp Pesto Pasta

Raw class - Mise

Jimbo’s Mise en Place for Raw Coleslaw Cashew Dressing

I have to say that I really love these FREE courses at Jimbo’s. Not only do you get to learn new recipes but you also get to  taste them, discover new products, ask questions to professional chefs and take home samples of products that have been used in the class. Yesterday, I left this course with a couple of small bags of Manitoba Hemp hearts.  

Yesterday, I made Jimbo’s raw coleslaw for lunch but I slightly adapted their recipe. I used soaked cashews instead of cashew butter. I added more water and less shallots. I also substituted the flat parsley with cilantro and the raw honey for organic agave. It was a total hit! Hope you enjoy it!

Raw Cashew Cream Coleslaw

Raw Rainbow Coleslaw with Cashew Dressing
Serves 4
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Prep Time
20 min
Prep Time
20 min
Cashew Creamy Dressing
  1. 1 cup of cashews, previously soaked for 4 hours
  2. 1 tablespoon of organic cold pressed olive oil
  3. 1/2 cup of filtered water
  4. 2 small shallots
  5. 4 tablespoons of raw organic apple cider vinegar
  6. 1 tablespoon of raw agave
  7. Salt and pepper to taste
Rainbow Salad
  1. 1/2 small organic green cabbage, finely sliced
  2. 1/2 small organic red cabbage, finely sliced
  3. 2 cups of baby kale, chopped
  4. 1/2 cup organic cilantro
  5. 4 organic rainbow carrots, sliced
  6. 3 organic green onions, sliced
Instructions
  1. Put all the dressing ingredients in a food processor. Pulse the mixture until a smooth paste and set aside.
  2. Add salad veggies to a large bowl and toss with 1/2 of the dressing. Taste and add more dressing if needed
Notes
  1. Instead of cashews, you can use any kind of nut butter. I've tried this with 6 tablespoons of almond butter too.
Adapted from Jimbo's
Adapted from Jimbo's
Sunshine & Kale http://sunshineandkale.com/

Organic Red Lentil Mini Fettuccine with Soyrizo Ragu

There is nothing sexier than a man who can cook! My husband is a creative cook that doesn’t follow recipe instructions but his own intuition. I take some credit for this, for all the years we spent together in the kitchen, cooking and sharing stories 😉 He always tells everyone “I might have learned how to cook from my wife but then I took her dishes to the next level”.

Being an intuitive creative cook has it’s advantages. My husband can whip up a delicious meal in no time. The disadvantage is that you don’t get to taste his most delicious creations twice. It always different (good but different) the second time around.

Yesterday, after devouring his Organic Red Lentil Mini Fettuccine with Soyrizo Ragu, I sat down with him and wrote down the recipe for posterity. I needed to be able to eat it again or I’ll die. Yes, it’s that good! Enjoy it!

Red Lentil Pasta

Organic Red Lentil Mini Fettuccine with Soyrizo Ragu
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/2 package of Tolerant Organic Red Lentil Mini Fettucine Pasta ( 6 oz)
  2. 1/2 package (6 oz) of Trader Joe's Soy Chorizo
  3. 2 tablespoons of extra virgin olive oil
  4. 1 medium-size white onion, diced
  5. 1 medium-size shallots, diced
  6. 5 garlic cloves
  7. 1/2 medium-size green pepper, diced
  8. 6 small multicolor carrots, sliced ( approximately 3 cups)
  9. 1 red roasted pepper
  10. 1 tablespoon smoked paprika
  11. 6 tablespoon sun-dried tomatoes
  12. 3.5 oz Organic tomato paste
  13. 3/4 cup of red wine
Instructions
  1. Cook the pasta following package instructions. Reserve one cup of the cooking liquid and set aside. We used the brand Tolerant. It's vegan and gluten free. It has also 22 grams of protein per serving. 
  2. In a medium heat pan, sauté the onions, shallots, garlic, green pepper and fresh cilantro with the extra virgin olive oil, garlic powder and smoked paprika.
  3. After the onions are beginning to caramelize, add red wine and a splash of the liquid from the roasted red pepper jar. Let it simmer for few minutes.
  4. Add the sliced carrots, sun-dried tomatoes, tomato paste and the soyrizo. Sautée for a couple of minutes.
  5. Add pre-cook pasta and stir for a couple of minutes. You can use the reserved pasta liquid to achieve desired consistency. Add salt and pepper to taste.
  6. Garnish with dill.
Notes
  1. Enjoy this delicious and nutritious, gluten-free vegan red lentil pasta dish!
Sunshine & Kale http://sunshineandkale.com/

Thai Green Mango and Apple Salad

Today, I woke up craving Thai food. Since it’s very hot here in San Diego, I decided to prepare something fresh and fulfilling: Som Tum. 

Som Tum or Green Papaya salad is one of the most popular dishes in Thailand. It’s traditionally served with dried shrimp or salted crab. My version is 100% plant-based. Since green papaya is out of season, I used  organic green mangoes and green apples. I also added extra lime juice instead of fish sauce. I ended up with a surprisingly refreshing and delicious salad that truly resembles som tum. I hope you enjoy it!

Thai Green Mango and Apple Salad

Thai Green Mango and Apple Salad
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 unripe mangos (preferable green), shredded
  2. 2 Granny Smith apples, shredded
  3. 1 cup green beans, cut into 2-inch length
  4. 1 cup of cherry tomatoes, cut in halves
  5. 1 cup of mung bean sprouts
  6. 1 small red chili pepper, minced
  7. 2 cloves of garlic, minced
  8. ½ cup of roasted peanuts
  9. 4 tablespoons of fresh lime juice (about 2 limes)
  10. 1/3 of a cup of cilantro
  11. 3-5 teaspoons of sriracha ( I like the brand Ninja Squirrel).
Instructions
  1. In a mortar, smash the garlic, red chili pepper, green beans and halved cherry tomatoes until the beans are bruised and the tomato juices are coming out.
  2. Transfer to a bowl and toss with the rest of the ingredients. Garnish with peanuts.
Notes
  1. It can be eaten alone or with sticky rice. Enjoy it!
  2. http://sunshineandkale.com/thai-green-mango-and-apple-salad/
Sunshine & Kale http://sunshineandkale.com/
If you try this recipe, let me know what you think. I’d love to hear from you.

Chocolate Cherry Avocado Mousse with Coconut Whipped Cream – Happy Valentines Day!

When I think of Valentine’s Day, I think of chocolate, cherries and kale. Yes, kale is always on my mind! This year, I am celebrating this special day with my loved ones and 2 desserts. First, I prepared Jason Wrobel’s chocolate covered kale chips.

Chocolate Covered Kale

This picture doesn’t do justice. It’s truly amazing. After tasting my first batch of chocolate kale chips,  I felt like Roberto Benigni when he received his Oscar for “Life is Beautiful” and shouted “I would like to be Jupiter and kidnap everyone and lie down in the firmament”. Yes, it’s really that good! For recipe, click here

The second dessert I made was a simple and delicious Chocolate Cherry Avocado Mousse with Coconut Whipped Cream.

Chocolate Cherrie Avocado Mouse with Whipped Coconut Cream

Ingredients:
2 medium size avocados
2 cups of frozen cherries
2 tablespoons of cocoa powder
2 tablespoons of nut milk ( preferable almond milk)
1 teaspoon of vanilla extract
3 dates, pitted
a pinch of salt
1 can of organic coconut milk

Instructions:
Put all the ingredients in a food processor ( except for the coconut milk). Pulse until creamy. Remove from blender and transfer to a bowl.

For the Coconut Whipped  Cream:
Place a can of coconut milk in the refrigerator overnight.
Remove the can from the refrigerator and flip upside down so that the liquid stays on the top. Set the liquid apart ( we won’t be using it for the whipped cream)
Scoop out the solid coconut cream and whip.
Optional: Add vanilla extract and cinnamon.

In small dessert glasses, place layers of chocolate cherry mousse and coconut whipped cream.

Chocolate Cherry Avocado Mouse with Coconut Whipped Cream
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
10 min
Prep Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. 2 medium size avocados, pitted
  2. 2 cups of frozen cherries
  3. 2 tablespoons of cocoa powder
  4. 2 tablespoons of nut milk ( preferable almond)
  5. 1 teaspoon of vanilla extract
  6. 3 dates, pitted
  7. a pinch of salt
  8. 1 can of organic coconut milk
Instructions
  1. Put all the ingredients in a food processor ( except for the coconut milk). Pulse until creamy. Remove from blender and transfer to a bowl.
For the Coconut Whipped Cream
  1. Place a can of coconut milk in the refrigerator overnight.
  2. Remove the can from the refrigerator and flip upside down so that the liquid stays on the top. Set the liquid apart ( we won't be using it for the whipped cream)
  3. Scoop out the solid coconut cream, transfer to a bowl and whip. Optional: Add vanilla extract and cinnamon.
  4. In small dessert glasses, place layers of chocolate cherry mousse and coconut whipped cream.
Adapted from The Detonixta
Adapted from The Detonixta
Sunshine & Kale http://sunshineandkale.com/
 Happy V-day, everyone!