This is a decadent take on a raw meal. The sweet creaminess of the sesame dressing makes this fresh meal feel like a treat.
Sweet Cauliflower "Fried Rice"
1 c. cauliflower rice (chopped cauliflower run through a food processor)
1 broccoli crown chopped
1/2 c. shredded carrots
1/4 c. cashews
Sesame Dressing
1 T. brown sugar
2 T. steaming water
1 T. unsalted raw peanut butter
1 T. liquid aminos (or soy sauce equivalent)
1 T. sesame oil
(optionally, add 1 T. sesame seeds)
To make the dressing put the brown sugar and peanut butter in a bowl and stir or whisk in the hot water until the ingredients have dissolved. Add amino acids and sesame oil and mix all ingredients together well.
Place the vegetables and nuts in a large bowl. Pour the dressing on top of the produce and mix well. Allow to sit for 3-5 minutes before serving.
This recipe is in honor of my dearest Nana. She enjoys pork tenderloin and rice for dinner, so I made a dish similar to this when I was living with her last winter and she loved it! This dish would be great with a glass of pinot noir for a Friday date-night.
Italian Pork Tenderloin with Apples and Rice
1 pork tenderloin
2 T. sodium-free Italian spice mixture
2 T. olive oil, plus 1 T.
4 good baking apples, such as Macintosh
1 shallot
1 package rice pilaf (sorry, I just haven't beaten it yet)
1/4 lb. green beans
Wash, peel, and core apples. Cut into 1/8th's and place into a pan large enough to hold apples and pork. Peel and dice shallot and add to pan. Drizzle 1 T. olive oil over produce and toss so they are evenly coated.
Preheat oven to 390 F. Place a large skillet over medium high heat with 2 T. olive oil. Rub spice mixture evenly over tenderloin. Sear tenderloin in pan to lightly brown each side. Place tenderloin in pan with produce, push up the apples and shallots to encircle the pork. Cook in oven for 25 minutes.
Cook rice according to package. Wash, trim, and half green beans. Steam and set aside to serve with meal.
The apples and shallot will soften to an applesauce texture that is excellent with the Italian-seasoned pork.
This recipe comes from my new-found love of chia seeds (hello Omega-3 fatty acids). I add them to my oatmeal every morning and I've even started experimenting with chia seed pudding. I was instantly hooked on the puddings for an easy, nutritious dessert. Turmeric is an excellent anti-inflammatory and has some amazing preventative health benefits (see
here)! Add raw pumpkin, a superfood in itself, and you've got a festive and delicious treat without any haunting regret!
Raw Pumpkin Pie Pudding
8 oz can pumpkin
8 oz can full fat coconut milk
1 c. plain, no-sugar added almond milk
1/4 c. honey
5 T. ground turmeric root
5 T. apple pie spice mix or pumpkin pie spice mix (the only difference is the latter contains ginger)
1 c. chia seeds
Add ingredients to blender, wet ingredients first, then dry (add chia seeds last). Chia seeds will clump as soon as they touch moisture if they're not mixed quickly. Pour into a 1/2 gallon container and refrigerate for one hour before eating.
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