April 27, 2013

Raw Vegan Mango Kulfi

We ran/walked for a 5K race today as part of Strides For The Spectrum. Felt so good to start the spring with a good cause. After that we definitely deserved a nice and refreshing mango kulfi. Traditional kulfi is made with condensed milk as a base with optional flavors like mango, pistachio etc. My version is made with mango as the base, along with other plant based ingredients. If we choose the right ingredients to make desserts, then we can stop worrying about having the dessert and instead enjoy it to your heart's content (yes, it is cholesterol free)...

  • Ataulfo mangoes - 3
  • Organic raw honey - 1/4 cup
  • Raw Cashew nuts - 1/4 cup - Preferably Soaked for a few hours
  • Raw Almonds - 1/4 cup - Preferably Soaked for a few hours
  • Virgin coconut oil - 2 Tbs.
  • Cardamom - 2-3 powdered
  • Saffron - a pinch
  • Himalayan salt - a pinch

  • Make mango puree: Peel and cube mangoes - add along honey to a high speed blender and puree well.
  • Make 'vegan cream' : Add soaked nuts, coconut oil and salt to the blender and puree till nice and creamy. You could add a few tablespoons of filtered water to help the blender run.
  • Add mango puree and vegan cream to a bowl along with cardamom and saffron. 
  • Whip with a hand electric mixer till creamy and fluffy (you could also whip in your blender).
  • Fill in kulfi moulds, popsicle moulds or paper cups and freeze for about 4 hours. 
  • This makes around 6-8.

April 26, 2013

Raw Apple Crisp

Here is a fresh'n'spicy raw-apple-crisp for a refreshing Friday morning breakfast.  My husband suggested that I make apple crisp for breakfast today. I know that he was not a fan of soft baked apples where it can no longer be called 'crisp' anymore ;-). Anyway, I have never figured out why on earth do we ever bake apple, when the raw apples are so fresh, crispy, juicy and taste so refreshing!! This is inspired from a few Apple crisp/crumble recipes with my own modifications.

  • Organic apples - 2 (any kind)
  • Fresh orange juice - Squeezed from 1/2 of an orange
  • Raw almonds - 1/3 cup
  • Raw pumpkin seeds - 1/3 cup
  • Raw sunflower seeds - 1/3 cup
  • Raisins - 1/2 cup
  • Cinnamon powder  - 1/2 tsp.
  • Ground dry ginger - 1/2 tsp.
  • Fresh grated nutmeg - 1/2 tsp.
  • Himalayan salt - a pinch

  • Chop apples and toss with orange juice and set aside.
  • Pulse the nuts and seeds along with the spices and salt to a coarse powder. Add raisins and continue till raisins are ground and mixed well.
  • Spread the chopped apple in a shallow dish and spread the nuts mixture evenly on top. 
  • Serve immediately or let it sit for 10-15 minutes for all flavors to mingle well.
  • Enjoy!!

April 16, 2013

Strawberry-Kumato Salad Dressing

It is spring time and Kumato* is here..!
This dressing is an old favorite with us. It is sweet and sour from the fruits, and has a mild kick from the green chillies. I made a simple salad today, which had baby spinach, sliced apples and mung sprouts. The dressing complemented the salad so well, that I had to keep reminding myself that I am eating a salad and not an exotic spicy dish ;-)

Strawberries - 2
Kumato - 1
Lemon juice - 1 Tbs.
Raw honey - 1 tsp.
Black mustard seeds - 1/4 tsp.
Green chilly - 1-2
EV olive oil - 1 Tbs.
Sea Salt - 1/2 tsp.

Blend everything in a high speed blender until smooth and creamy.

April 8, 2013

Green Fudge (Raw-Vegan)

I usually make all of my raw fudges brown, because most of the time my main ingredients are dates and cocoa powder. I wanted to see, and taste something different this time. I decided to "go green," with pistachios and pumpkin seeds :-) They taste awesome and also come loaded with nutrition from pistachios, which are heart-healthy and pumpkin seeds, which are a good source of protein, iron, and other minerals.
  • Raw pistachios (unsalted, and not roasted) - 1/2 cup
  • Raw pumpkin seeds (unsalted, and not roasted) - 1/2 cup
  • Organic raw honey - 2 Tbs.
  • Virgin coconut oil - 1 Tbs.
  • Himalayan salt - a pinch
  • Chopped raw cashew nuts - a handful

  • Grind the pistachios and pumpkin seeds to fine powder in a dry blender or food processor.
  • Transfer to a bowl, add honey and coconut oil and mix well to combine and make sort of a dough. Incorporate chopped cashew nuts.
  • Spread in between 2 sheets of parchment paper to about 1/4 inch thickness. Keep refrigerated for an hour.
  • Cut into rectangles or any other shapes. Enjoy!!

April 4, 2013

Mango-Cilantro Salad Dressing

This is an Indian inspired salad dressing with cilantro and dried mango powder being the main flavors. This can go well as a salad dressing and can also pass off as a chutney for chat or dipping sauce for chapati rolls or just for fresh cut veggies.

Dried mango powder (Organic amchur powder) - 1 Tbs.
Cilantro - 3-4 stems
Red pearl onion - 2
Garlic cloves - 2
Green chilly - 2
Organic chia seeds - 1 Tbs.
EV olive oil - 1 Tbs.
Turmeric powder - 1/2 tsp.
Sea salt - 1/2 tsp.
Organic raisins -a  handful
Filtered water -3/4 cup

Blend everything together in a high speed blender till smooth and creamy.
This can be made ahead and refrigerated for a day or so.

  Salad shown in the picture is made with spinach, carrot, green mango and raisins. Just before serving I also added a handful of crispy puffed kamut.
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