Cilantro-Ginger Baked Tilapia By Josh

(adapted from thekitchn.com)

1lb tilapia fillets
3 garlic cloves, mashed + 2 cloves reserved
1 Tbsp grated fresh ginger + ½ Tbsp reserved
1/3 cup chopped cilantro
¼ cup white grape juice + ½ tsp apple cider/rice wine vinegar OR ¼ cup chicken/vegetable broth
2 Tbsp Bragg’s Aminos or low-sodium soy sauce
1 tsp sesame oil

1 tsp coconut nectar, raw agave, or raw honey
Optional: 1 jalapeño pepper, chopped

sea salt and black pepper

Additional scallions and cilantro for garnish

I’ve been eating a lot of tofu and tempeh and such lately, and I figured it was about time for animal protein.  I absolutely love fish (sushi is a comfort food for me), and I’m always looking for new healthy, delicious, and creative ways to cook it.  I usually have tilapia breaded, so I was excited to try something new.

Preheat oven to 475 degrees.

Pat fish filets dry with paper towel.  Season with a healthy dash of sea salt, a few grinds of black pepper, and set in a baking dish.  Combine all ingredients (including jalapeno, if desired) in a food prep or blender.  Pour marinade over fish, massaging a little.  Garnish fish with reserved garlic and ginger, and allow it to marinate for 20 minutes.  Bake for 8-10 minutes.  Be sure not to overcook—it will become dry and bland.  Err on the 8 minutes side.  Serve with a garnish of chopped cilantro and scallions.  Enjoy.

Wilted Kale Salad with Creamy Avocado Dressing By Josh

(Adapted from Russell James)

Salad:

1 head of dino (black) kale

¼ tsp sea salt

½ cup cherry tomatoes

¼ raw sunflower (or hemp) seeds

A few grinds of black pepper

Dressing:

1 small avocado or ½ a medium avocado

¼ tsp chili powder

¼ onion powder

¼ tsp garlic powder

¼ tsp cumin

½ Tbsp Bragg’s Aminos (or tamari, or low-sodium soy sauce)

½ Tbsp balsamic vinegar

½ Tbsp olive oil

1 Tbsp lemon juice

1 tsp tahini

1-2 tsp coconut nectar (or raw agave, or raw honey)

Last night I developed a craving for raw kale salad, but I wanted something different and more interesting than the typical tahini-lemon-soy dressing that I usually default to.  I took raw chef Russell James’ recipe as inspiration and changed up the dressing.

First, wash the kale.  De-stem it, and chop into smaller strips.  Place in a bowl, and add the sea salt.  Massage kale thoroughly until it wilts, and looks tender.  Add in tomatoes and seeds.

Place all dressing ingredients into a blender (or use a whisk), and mix well.

Spoon dressing into salad, grinds in pepper, and mix everything together thoroughly.  Allow it to sit for 10 minutes or so before eating.

Easy Raw Pumpkin Pie Pudding By Josh

(adapted from pure2raw.com)

Makes 2 servings

Pudding:

1 cup pumpkin puree
1 – 2 large Medjool dates, pitted (to taste)

¼ – ½ cup Irish moss paste
¼ unsweetened vanilla almond milk (or water—add 1 tsp vanilla)

1/8 – ¼ tsp pumpkin pie spice
1/8 – ¼ tsp cinnamon

Crumble Topping:

¼ almond meal (bought, or grind almonds in blender yourself)

1 large Medjool date, pitted
½ Tbsp golden flax seed

This is something quick and easy that I whipped up over the weekend, based on a recipe by the Pure2Raw.com twins (check out their site; they have some really fantastic and creative raw/vegan dessert recipes). I’m a huge fan of anything pumpkin, especially pumpkin pie. This is a great little way to satisfy that holiday craving…

Also, use less almond milk/water if you want a thicker pudding.
To prepare the crumble topping, pulse ingredients in blender only until chopped. You want the consistency to be a crumble, not a paste.
Divide pudding into two ramekins, and sprinkle crumble over the top.
Chill in fridge for an hour, and enjoy.

“Real Food Daily” Review By Josh

Rating (out of 4 stars): ***

Food: ***

Value: ***

Ambience: ***

This was actually the second time I’d eaten at Real Food Daily; I just forgot to take pictures the first time around.  So, this will be kind of a composite review.

The first time, I went with a good friend.  It was a Saturday night, though the wait was surprisingly short—about 10 minutes.  The atmosphere instantly hit me as cozy and welcoming, with warm colors and genuinely friendly staff.  We were seated, and our server immediately greeted us with suggestions and his personal favorites (which is something I often like to ask servers about).  We ordered the “sea cake” as an appetizer (Butternut squash, yam and sea vegetable croquette, pesto, sweet chili aioli), and I ordered the “club wrap” (Seitan, tempeh bacon, avocado, lettuce, tomato, vegenaise, spinach tortilla).  The appetizer came promptly.  It was absolutely delicious.  It actually reminded me of something my mom might have made for me growing up—so, I was instantly won over.  It was perfectly sweet and savory, and starchy in the best way possible, crusted with a combination of herbs.

The Club Wrap was even better than I had expected.  I’m pretty young to the world of vegan food, and this was my first brush with both seitan and tempeh.  I was far from disappointed.  The seitan was incredibly flavorful, with a pleasant texture.  The tempeh bacon actually tasted like real bacon!  It was very filling, and I saved my second half for a high-protein post-workout snack.

The second time I went, it was for brunch, and I ordered the “Sea Cake Benedict.”  Basically just two delicious sea cakes over tofu, tempeh bacon, and spinach, with a corn hollandaise.  It was the best breakfast I have had in a while.  I would definitely love to return for brunch, and spend some quality time with their almond-flour waffles or pancakes.  Yum.

Breakdown :

Food: Fantastic.  Delicious, creative, fresh, and nutritious vegan dishes.  Plentiful portions.  Menu has a great selection of vegan adaptations of non-vegan meals.  A vegan joint for foodies.

Value: Very reasonable, but not “cheap”… but totally worth the price.

Ambience: Cozy and colorful, homey.  Not too loud.

Verdict: This a new go-to place for me—I can’t wait to go back.

Cooling and Moisturizing Green Smoothie By Josh

(image borrowed from ohsheglows.com)

1 ripe, frozen banana
2 bunches of fresh spinach
½ an avocado, chilled
1 tbsp chia seeds
½ cup unsweetened vanilla almond milk
½ cup unsweetened coconut water
1 tbsp whole coconut milk
3-5 ice cubes
Optional (for added electrolytes): ½ tbsp lemon juice + ½ tsp sea salt

I’m on a smoothie kick at the moment… Here is a cooling and moisturizing smoothie that’s perfect if you’re feeling hot and dried out.
Freeze banana beforehand. Mix chia seeds with almond milk and set in the fridge for 30 minutes.
Start by blending the frozen ingredients, slowly adding the chia seed mixture. Add remaining ingredients and blend thoroughly.
Feel free to add additional greens if desired. Try some celery, cucumber, kale…

Healthy Banana Soft-Serve (a.k.a. The Ultimate Cooling Tonic) By Josh

4 very ripe frozen bananas

Optional: 1Tbsp of whole coconut milk

Serves 3, or 2 if you’re hungry

When I was younger, I spent many summers in Hawaii, specifically on the island of Kauai.  Soon after you leave Lihue Airport and enter the North Shore, you’ll come across a fruit stand on the side of the road with the sign “Banana Joe’s”.  Their signature treat is soft-serve made from the ripest, sweetest bananas you’ve ever tasted.  It’s simply pure, frozen bananas—nothing else.  As I sat on my couch last night, I suddenly missed Kauai, and I found myself craving this frosty treat.

All you need to make this is a decent blender.  I even made this in my Magic Bullet with a little liquid, and plenty of encouragement.  The coconut milk adds an extra richness and flavor, but if you don’t want the fat, or want it thicker, omit the coconut milk.  In terms of Traditional Chinese Medicine, the coconut milk makes it even more cooling, and helps moisturize if you’re dried out (thirsty, dry eyes, dry skin).

Freeze 4 large, super-ripe bananas.  They should be chopped up, and sealed well in a Ziploc baggie (to prevent freezer burn).

Once the bananas are frozen, throw the pieces into your blender.

Add coconut milk if desired, and blend very thoroughly, until all pieces are well-blended.  Serve in pre-chilled glasses.

And there you are—instant frosty banana goodness.  The perfect treat if you’re feeling hot… or just missing Hawaii.

Cacao-Berry Frosty By Josh

3Tbsp raw cacao powder
1 cup unsweetened vanilla almond milk
1Tbsp whole coconut milk
1 large Medjool date, or ½ – 1Tbsp coconut nectar/agave/honey
¼ – ½ cup organic frozen mixed berries
6 ice cubes
Pinch of sea salt

I came up with this one last night when I wanted a raw cacao drink, but was too hot for raw hot chocolate. You can add more berries if you want it to be fruitier, but I wanted the cacao to be the primary flavor.
If using dates to sweeten the beverage; you want to soak them for an hour prior.   Start with blending the dates, adding a bit of the liquid. Next, blend the frozen ingredients, adding a little more liquid. Add remaining ingredients and blend thoroughly. Drink immediately. Seriously, drink it right now.

Post-Workout Recovery Smoothie By Josh

(image borrowed from ohsheglows.com)

1 ripe frozen banana

2 dates, pitted & soaked

½ cup unsweetened almond milk

1tbsp whole coconut milk

1 tbsp chia seeds

1tbsp raw almond butter

1 tsp apple cider vinegar

Dash of cinnamon (omit if you’re feeling overheated)

3 or more ice cubes (depending on desired frosty-ness)

This is something I created out of necessity as I do with many of my raw food concoctions.  I wanted a cooling, hydrating, quick-and-easy pick me up I could have in the morning after my workouts.  This smoothie is incredibly functional:

Banana—Very cooling, replenishes with potassium and natural sugars.

Dates—Replenishes with potassium and natural sugars.

Chia Seeds—Combined with the liquid, they are hydrating.  They also provide Omega 3s.

Raw Almond Butter—Natural protein for muscle recovery and healthy fats.

Coconut Milk—Very cooling, with healthy fats.

In terms of the apple cider vinegar, don’t worry—you can’t taste it.  It’s just a little trick to round out all the sweetness in the smoothie.

The night before, chop up one large, very ripe banana.  Seal in a Ziploc bag and place in the freezer.

When you wake up in the morning, start soaking the dates.

Immediately after completing your workout, get to work.  It’s important to make this smoothie as soon as possible after your workout, to reap its full benefits.

Put chia seeds in a cup, and pour in almond milk and coconut milk.  Stir and stick in the fridge for 10 minutes.  This way, the chia seeds soak up the liquid, and will help thicken the smoothie when blended.

Once the chia seeds have plumped up into a “gel,” combine with all ingredients in blender.  If you have a weaker blender, start with the ice, then the banana, then the remaining ingredients.  Blend forever… or until very well blended.

Raw Pumpkin Cheesecake with Cacao Fudge Frosting By Josh

(Adapted mostly from Bitoflifeblog.com)

Crust:

2 cups raw pecans

7 large Medjool dates, pitted (soaked if necessary)

½ tsp cinnamon

Dash of sea salt

Filling:

2 cup raw cashews, soaked overnight

1can organic pumpkin puree

½ cup coconut oil

2-3 tbsp lemon juice (to taste)

½ tbsp vanilla extract (alcohol-free)

½ tsp sea salt

1 tbsp pumpkin pie spice

½ tbsp cinnamon

1 cup large Medjool dates, pitted and soaked

½ cup unsweetened vanilla almond milk

Sauce (makes enough for a couple slices):

1 tbsp raw cacao powder

½ tbsp coconut nectar (or raw agave nectar)

½ tbsp warm water (or unsweetened vanilla almond milk)

Pinch of sea salt

I really wanted to make some kind of raw dessert with pumpkin… I love pumpkin pie, but I wanted something a little more interesting.  I’d always wanted to try making raw cheesecake, so this came to me pretty organically.  Luckily, there were already numerous recipes online for Raw Pumpkin Cheesecake.  So, I spent some time pouring over them, and with a little improvisation, I came up with my own.

As always, buy the best quality ingredients possible, especially the nuts and dates.

To prep for the filling, soak the cashews and dates (separately) overnight.  If using a weaker processor/blender, such as a Magic Bullet (like I did), you’ll also have to soak the dates for the crust for about an hour before you make it.  Also, a Magic Bullet will require you to do some vigorous shaking while things are blending.  I got a really good workout making this (not joking, I was sweating).  I will never need to buy a Shake Weight as long as I own this Magic Bullet.

Once you’re ready to get started, drain the soaking nuts and dates.

To make the crust: First, put the dates in your food processor.  Chop well, and then add in pecans, cinnamon, and salt.  Pulse well and combine.  Scoop out mixture, and press evenly into pie pan lightly greased with olive oil.

For the filling: Puree dates thoroughly.  Next, add in cashews and blend well.  Add pumpkin, coconut oil, and almond milk—save the lemon juice and spices for last, so you can add to taste.  I gave you my suggested measurements as a guide, but it will be very much a personal preference thing.  Once the filling is to your liking, pour into the pie, spreading evenly.  Cover well with tin foil, and place in the fridge overnight to set (or if you can’t wait, a few hours in the freezer).

Serve with the Raw Cacao Fudge Sauce.  I would recommend making it when you serve the cheesecake, so it’s warm.

Quick and Easy Raw “Mexican Chocolate” Mousse

I am currently without a food processor, and learning to make due. It’s definitely put a damper on my raw food exploration…though, I am determined to find a way to still make raw desserts. I have a sweet tooth so big it barely fits in my mouth, and I have to keep it at bay. So, I modified my “Decadent Raw Chocolate Mousse” recipe to be made with just a bowl and a mixing utensil.

Makes 3-4 servings

2 ripe avocados
½ cup raw cacao powder
1-2 tbsp raw agave nectar (or coconut nectar, or honey)
1 tsp pure vanilla extract
1-2 tsp cinnamon
Pinch of sea salt
optional: 1/2 tbsp raw almond butter
optional: ¼ cup unsweetened almond milk
optional garnish: cacao nibs and chili powder

Grab a large bowl.
Scoop out avocado meat with a spoon. With a whisk, a large fork, or large wooden spoon, mash and fold avocados until creamy. Add in cacao powder gradually, folding into the avocado as you go. Add in agave, vanilla, cinnamon, and sea salt gradually, folding in. Mix and blend well. And now for the optionals: If you want a richer flavor and consistency, or if it still tastes too avocado-ish to you, add in ½ a tablespoon of raw almond butter. I actually prefer it this way, but bear in mind it will be richer. If you want a thinner, more pudding-like consistency, add in up to ¼ cup unsweetened almond milk. Just note, this will also thin the flavor (you can add a little more cacao, vanilla, and cinnamon to balance this).

If you want an extra kick, garnish with cacao nibs and a tiny bit of chili powder.

Chill for about 30 minutes in the fridge to let it set… or not, if you’re eager to dig in.

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