So recently MattRuscigno, my ex-vegan-investigating partner in crime, asked me to review his new book, Superfoods For Life: Cacao. And I was like OH TWIST MY ARM FINE, BUT ONLY BECAUSE WE’RE FRIENDSIES and then I ran away and I ate ALL THE CHOCOLATE. For research!

But all joking aside, Matt is so the dude to write this book. The man is legit (registered dietitian with a master’s in public health), but more importantly, one of the things I love most about Matt (and why we work so well together) is that we have a similar approach to food and nutrition. Which is essentially to keep a very open mind, but with the bottom line being: “Okay, but what does the science say?”

And I really appreciate that, in a book like this. Because as it turns out, holy moly, a LOT of research has been done on cacao! Which means there’s this totally comprehensive body of evidence to pull from, and say yeah, actually, cacao is kind of badass!

75 recipes to be exact, all custom created by Joshua Ploeg, the punk rock vegan chef. And man, does this guy understand something special about flavor pairing. Again and again I’ve been pleasantly surprised by the recipes in this book. For example that simple smoothie up there – it’s blueberry and cacao, which isn’t really anything new. But then with added cinnamon? Okay, I can get behind that . . . but added cinnamon AND lemon? I was skeptical, but boy … I was wrong.

I don’t know how he does it, but like I said – again and again. He has a gift! Like no joke, coleslaw made with CHOCOLATE and DILL. I seriously can’t even. But it’s AWESOME!!

But more than that, this book will tell you why you should be eating more cacao (and I mean gosh, who doesn’t want to hear that?!)

For example, cacao is a rich source of minerals and antioxidants. It’s anti-inflammatory and heart-healthy. It helps to regulate hormones and to reduce symptoms of fatigue. It has complex and myriad phytochemicals, and it’s a great source of some of the healthiest plant-based fats!

All of these benefits are covered in fascinating detail – with science to corroborate – throughout the book.




One of my favorite things about the book – and since it’s from Matt, whose integrity is razor sharp, I wasn’r particularly surprised – was the section on labor practices and the importance of buying fair trade. He also covers the environmental considerations associated with cacao, and man, I just appreciated this section so much.

There’s a lot that goes into our food systems and our dietary choices. More than just immune-boosting or organic certification. And it’s so refreshing to see these issues tackled both gracefully and articulately.

SO. GOOD.

This Jerk Tofu will be in regular rotation ’round these parts, for years to come. The flavors! Unreal man, just unreal.

It’s worth it for the jerk tofu alone. Trust me!

Cheers!

♥

That’s rare.

More often things progress very slowly, churning around in the back of my mind, little pieces falling into place. I’ll take a photo that I know will work in the final blog post, even though that post, and the associated project, won’t actually happen for years to come. Or I’ll pick up a prop/tool/tchotchke at the thrift shop, knowing it will fit in . . . later. I mean, sometimes it’s literally years! (This extended timeline becomes problematic with product reviews, which is part of the reason I do so few of them, but that’s a discussion for another day.) I’d guess at any given time I probably have 15-25 potential projects cooking on a burner in the back of my brain.




Anyway, that’s just a little insight into my creative process, and has nothing to do with this particular post. This post is about salsa! And more specifically, lacto-fermented salsa that is brimming with happy healthy beasties! Fermenting the salsa adds beneficial probiotic bacteria, increased nutrients, a longer lifespan, and of course, that delightful salty tang.

Last week I found myself facing an abundance of late season tomatoes, and since I was leaving town for 10 days, I had to find a way to use them up – and quickly. And thus, after many years of plotting and planning, a fermented salsa recipe finally came to life in my little kitchen.

Here’s what you’ll need if you want to have a go at it in yours:

** A note – all of these measurements are approximations, and can be modified to suit your taste or depending on your access to produce. The only thing you’ll need to keep constant is the salt, because otherwise it won’t ferment and you’ll end up with a big ‘ol bowl of rotten tomatoes. And of course it follows, if you add a bunch of additional ingredients without subtracting anything, you’ll need to up the salt to compensate. Make sense?


Ingredients
2-3 pounds tomatoes, any type – chopped
1 medium white or yellow onion – diced
2-4 cloves of garlic – crushed or minced
1-3 jalapeños (depending on how spicy you like it) – minced
small bunch cilantro – chopped
2 tablespoons raw unfiltered unpasteurized apple cider vinegar
2 tablespoons sea salt





Place all the ingredients in a big bowl. Toss everything to mix it up thoroughly.

Portion the salsa into clean canning jars or glass containers. Make sure there is enough liquid to cover the top of the solid salsa (just use your fingertips to pack it down if you need), then cover with a lid and set the jars out for 48(ish) hours.




As it ferments you may see a little foam forming on top – this is totally normal. After 48 hours, screw on the caps and transfer the jars to the fridge.

You’re done! Your salsa will last many months in the fridge, but you probably won’t need that long. This stuff is delicious!

♥ ♥ ♥

This event was pure pleasure. Just absolute and abundant happy. We spent our entire day there, close to 5 hours, drinking in every last celebratory drop. There were farmers and hippies and families and bohemians and artisans and Average Joes, all coming together to celebrate the ancient art of culturing food. It was more than I expected, much much more, and now I can’t wait for next year’s event! Here’s how our day of good ol’ simple farm-style fun unfolded:

♥ ♥ ♥

It’s been a loooong time since I’ve posted a dessert recipe, and I’ll admit, this one took me some tweaking before I got it perfect. Luckily, the strawberries keep coming every week in my CSA box, so I’ve had plenty of opportunities to experiment.




Strawberry shortcake is a summer standard, and one of my favorite celebratory desserts. This particular recipe uses the denser, shortbread-style base (there’s a “biscuit” versus “fluffy cake” debate in the strawberry shortcake world, dontchya know) smothered in perfectly ripe, perfectly sun-kissed strawberries and topped with decadent raw coconut cream. I like my shortcake airy but firm, like a sweeter breakfast biscuit. And this gluten-free vegan version does not disappoint!


For the Shortcakes (loosely adapted from this recipe)

Ingredients:
1 tablespoon ground chia seed (can substitute ground flax seed, but will change the flavor) + 3 tablespoons alt milk, made into an “egg” (see complete instructions here)

¾ cup brown rice flour
½ cup sweet sorghum flour
½ cup tapioca starch
1 tablespoon + 1 teaspoon baking powder
1 teaspoon xanthan gum
¾ teaspoon salt

¼ cup + 2 tablespoons coconut oil, not melted

1 teaspoon vanilla
a heaping ¼ cup sweetener (I used organic evaporated cane juice, you can try substituting another sweetener but if you use a liquid you’ll want to reduce the alt milk)
¾ cup alt milk




Instructions:
Preheat the oven to 400º.

Make your chia egg and refrigerate. (How to make a vegan “egg” for baking)

In a large mixing bowl, combine the flours, starch, baking powder, xanthan gum, and salt. Mix well to combine.




Add the solid coconut oil and use a fork to “cut” it in, until you have a crumbly mixture.

Add the chia egg, vanilla, sweetener, and alt milk, mixing thoroughly.

On a floured surface, use your fingertips to pat out the dough, pressing it gently until it’s about an inch thick. Use a biscuit press – or an old con cup – to form the dough into 9 or so rounds.

Allow to cool a bit before serving, but these are best when served the same day.




Now.

No traditional strawberry shortcake would be complete without cream, preferably of the “whipped” variety. And for my cream I used fresh young Thai coconuts.


Raw Whipped Coconut Cream

I simply cracked the young Thai coconuts, poured the coconut water into a large bowl, scooped out all the raw coconut meat, and dropped it into the blender. Then I added just enough of the coconut water to be able to get everything blending. This works best if you have a high-speed blender like a Vita Mix or Blendtec. I did 4 coconuts because I like making big batches, but you could do as few as 2.




After it’s blended to a thick cream, you can serve it as is (the coconut water sweetens it, but of course you can also add a liquid sweetener, like maple syrup, coconut nectar, or agave if you want), or you can do like I do and culture it overnight to make a raw coconut yoghurt. And just a helpful note from Captain Obvious, if you want to serve cultured cream with your fresh-baked biscuits, you’ll need to process the coconuts the day before.

To make cultured cream, simply open a capsule of probiotic powder as the coconut cream is blending, so that the probiotic gets well dispersed. Then pour the cream into a large bowl, cover with cheesecloth or a nut milk bag (or clean kitchen rag if that’s all you’ve got), and set it out overnight in a warm-but-not-hot dark place (kitchen cabinets are great).

What you’ll have the next day is essentially raw living coconut yoghurt, an amazingly nourishing, sweet and thick and tangy topping for your strawberry shortcake. It’s also great for breakfast, and backs a probiotic punch that’s great for your digestion and immune systems! Raw cultured young coconut cream is possibly one of the healthiest foods on the planet. Truth.

BUT, if all that seems like too much work (cracking coconuts? are you crazy??!), you can also make some simple whipped cream using store-bought canned coconut milk (directions here, scroll down to the bottom). Or, ya know, you can just use whatever store-bought vegan whipped cream you prefer.




And just a heads up for the nontraditional types, these shortcakes are also excellent topped with vegan strawberry ice cream + fresh strawberry slices. If I’m being honest, I may have actually liked this version best of all!

♥ ♥ ♥

As it went, we had a wonderful time and the little mister worked that expo like a pro, I’d say. Especially considering the amount of raw cacao he was ingesting, oi! We didn’t make it to any of the talks, but that’s okay. We had a great time wandering the convention floor, checking out the goods and talking to friendly folks.




We found all sorts of fun new stuff, but we also had the chance to rediscover some of our old favorites. The truth is, between divorce, an out-of-state move, and the aftermath of those two things, I’ve been a bit out of touch with the raw community in recent years. So for me, the Raw Living Expo was a perfect opportunity to reignite that old flame. I can’t believe I’d forgotten how inspiring the raw food world can be!

I really wanted to find you all some extra-special raw beauty and body products, but alas, there just weren’t any stand-outs for me. Sorry guys! But as far as food and lifestyle go, there was lots to love. So, may I please present to you: My tippy top three items that gave me a ridiculous case of the “OMG excited!”s.


# 3



Word on the street is, Brussels sprouts are the next big green. What do you think? Are you a die-hard kale fan, or are you open to crowning a new Queen Crucifer?

Regardless of your ultimate allegiance, there’s no denying these Brussel Bytes are the BOMB. Brought to us by Wonderfully Raw – the team behind the oh-so-delectable Coco-roons – this new product just knocked my dang socks off. It’s basically like a kale chip, but with a bit more chew. Heavenly. AWESOME. Brussels Bytes should be available in Whole Foods soon, but for now you can order them online.


# 2



Dudes. Did you know there’s such a thing as a freestanding and portable sauna??! I had no idea!

These ClearLight infrared saunas are amazing. Seriously, where do I sign up? They’re made from sustainably harvested cedar wood! They only have a 4×4 ft footprint! You can put them anywhere!!!

Okay, so I know it’s sort of a weird thing to put on this little list, but I couldn’t not include it. Because, well, it really was my second favorite thing I saw all day.

Sweating is one of the absolute easiest (and actually, you now, scientifically proven) ways to “detox” the body. And that’s why saunas (steam rooms, sweat lodges, etc) have been used by so many cultures as part of their cleansing and healing practices. I swear, just being inside that small warm space, I totally felt my entire body relax.

I will own one of these some day. Oh yes I will. Mark my words!


# 1

Also, this shirt needs to get in my closet, STAT. Brilliant, right?!

So cheers, to many more in our future!




♥ ♥ ♥

But Waits adores them and so they became a staple in our lives. That is, until we moved back to SB, and the purse strings got a whole lot tighter. That’s when I decided to finally put together my own Larabar recipe – but these would be even BETTER than Larabars, because they would be organic, more nutrient-dense, higher in protein, and of course, homemade with love! ♥




Waits and I like to make these together. He mans the food processor while I measure ingredients. It’s such a simple process, and he takes pride in food that he helps to prepare.

Here’s our basic recipe . . .



Ingredients:
* 1 1/4 cups raw almonds
* 1 cup pitted dates – we use these honey dates from our Farmer’s Market because we score them for a song, but you can use any kind you have around, like medjool or bahri
* 1 cup other dried fruit – I like cranberries, cherries, or apricots
* 1 scoop protein powder (I use Sun Warrior vanilla)
* 1 tablespoon blackstrap molasses (for extra iron and calcium)




Add all the ingredients to your food processor and blend until they’re fully combined. The mixture will start out crumbly and then get stickier and stickier. It’s done when it begins to move around the blade as a ball.




Transfer the “dough” ball from the food processor to an 8×8 baking dish (or equivalent vessel, it doesn’t really matter) and use your fingers to press it down flat. Try to spread it as evenly as possible and press it down to get it as dense as you can.

You can keep them in the pan, in the fridge, for a few weeks. You can also store them individually wrapped in saran wrap or waxed paper. I like to store them in the pan and then send them for lunches in small mason jars (like this).




Enjoy!


♥

But here’s the hard part: how can I truly convey the amazingness of this book? Because if you’re like me, maybe you’re used to “healthy” deserts and maybe you’re familiar with raw foods, and maybe you know that things can taste totally wonderful and fantastic in their own right, but maybe not *actually* like the thing they’re supposed to be modeled after. Do you know what I mean? Maybe?

Like, a raw burger is great and a raw taco is delicious, but . . . you’re not fooling anyone, really. Y know?

Except, then there are these cupcakes. THESE CUPCAKES! And I know you’re like, “But really, cupcakes? No way, of all the things that wouldn’t work raw, there’s just no way . . . ” And friends, I know. Except, YES!

Miniature lemon cupcakes with raspberry jam and lemon cream frosting.

Let me tell you about my friend Katie. She’s a foodie just like me, and we often share our treats and test recipes with one another. A few weeks back she came over for a walk, and as she left I gave her a couple of raw lemon poppyseed cupcakes I’d whipped up.

A few hours later I got a text: “OMG Those cupcakes are amazing!” The next day, she ordered the book, and the next time I saw her she brought some mini cupcakes of her own (pictured above). She’s made multiple recipes from the book and everybody she gives them to just can’t believe that they’re raw. They ALWAYS get rave reviews.

And of course, I’ve had just the same experience.

Blueberry cupcakes with cinnamon crumble, a huge hit at a toddler b-day party.

Guys, this book is seriously fantastic. It’s colorful and adorable and obviously crafted with love. It boasts 25 fun and creative cupcake recipes – everything from the classic chocolate chip cupcakes with chocolate frosting, to the exotic vanilla orange cupcakes with goji cream frosting. No dehydrator required! Everything I’ve tried has been spot on. And of course, it’s all gluten-free, dairy-free, and vegan!

Natalia is a great writer and is nice enough to include a thorough introduction, with kitchen tips and a shopping list. Every single recipe includes a gorgeous photo, and if I’m going to be perfectly honest, I’d say the investment is worth it for the food porn alone! But best of all, Natalia is a wonderful woman who is forging her own path, following her own truth, and doing things her own way. She is self published and self funded and incredibly inspiring. I’ve had the pleasure of spending time with her on more than one occasion, and I’m always left wishing I could pick her brain just a little bit longer.

In other words, she’s super rad and deserves your support!

Dark chocolate mimi cupcakes with chocolate almond frosting. My favorites!

Cupcake Heaven would make an awesome gift for any aspiring raw foodist or health-conscious chef. You can buy it on Amazon or directly through Natalia’s site (ebook available). I just can’t recommend it enough, and I’m sure you’ll love it too.

Anyone out there tried these recipes? I’d love to hear from you!

• Recipes! That tahini dip I’m addicted to? yup. Those pulp crackers I’m always on about. Uh-huh. xGFx sugar-free pumpkin muffins??? err, not yet . . .
• Photos from the Farmer’s Market (done and done)
• Photos from my garden & the 2011 micro-farm (check!)
• A series of essays explaining the food experiments I’ve been conducting on myself this year, as well as a discussion of self-experimentation in general, and potentially touching on disordered eating/orthorexia in the food blogging world. (off to a great start, and excited to continue!)
• Answering your questions – so please ask them! Are you curious about anything vegan- or raw-related? Lay it on me, and I may just feature it in a post! (This didn’t really go as planned; no “question posts”)
• Pictures of vegan kids enjoying vegan eats. (yes, lots and lots and birthdays even!)

Plus there was so much more! So now I’d love to hear from YOU! What did you think of MoFo? Which topics did you like best, and which were not your cup of tea? Did you enjoy the daily posting, or too much? Any complaints? Suggestions? Lay it on me!

I’m going to take it reeeal easy on blogging this week, as I try to catch my breath and work to tame this mountain of email. Oof . . . wish me luck!

The recipe itself is super easy – a “one pot”, er, one food processor, project. Like so:


Raw Pulp Crackers (adapted from Gena’s recipe)

Ingredients:
1 ½ cups juice pulp (packed)
nut pulp from one batch of milk
½ cup water
½ cup flax meal (use a coffee grinder, spice grinder, or mortar and pestle)
¼ cup nama shoyu (for raw) or tamari (for gluten-free)
1 tablespoon nutritional yeast
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon turmeric
½ teaspoon black pepper



Instructions:
Place all ingredients in a food processor and mix thoroughly. You want it good and broken down, otherwise you’ll end up with long tough fibers in your crackers! Add more water to thin, if needed.



Turn half of the “dough” out onto a lined dehydrator tray. If you don’t have a dehydrator you can use your oven on the lowest heat, though the final crackers will not “technically” be raw (whatevs, they’ll still be tasty and nutritious!). Just use a baking sheet lined with a Silpat or some wax paper.



Use a spatula to spread the dough evenly over the sheet, then score it into the desired shape/size. Repeat with the second half, on another sheet.

Dehydrate the crackers at 145º for 2 hours, then turn the temperature down to 115º and continue to dehydrate for another 8-10 hours. It helps speed the process along if you flip them after 4-5 hours, removing the non-stick liner. However, this is not necessary and you can totally just dry them overnight.

If you use an oven they’ll take significantly less time, but I’m not sure how much, so you’ll just have to experiment. Keep an eye on them!


And that, my friends, is that. Once they’re dry they’ll keep for a few weeks in an airtight container in the pantry. And the best part about these crackers?



Kid approved!

So obviously, all these things can be veganized very easily. And for a while that’s just exactly what I did. But over time, as I moved away from processed products and transitioned to a primarily whole foods diet, I sort of left the ranch behind. And for a long time I just did without. I ate my raw veggies with hummus like a good vegan (ha!), but I never replaced that cravable, always-applicable, easy “go-to” dip.
Until . . .



Tahini. Dear, sweet, slightly bitter but oh-so-delectable, nutrient-rich and totally unique, tahini from the heavens. I heart thee!

Tahini has filled the void where ranch once resided. Tahini, with its tang and bite, with its high protein and exceptional calcium count, with the sort of ubiquitous zest that will accompany any flavor profile. Tahini is like the “jeans” of the food world!

And this dip, just a little bit different every time I make it (which is why it’s so dang wonderful), is the “perfect pair”. It goes. with. everything.



I slather it on raw crackers. I use it as a salad dressing. I pour it over roasted root veggies and baked potatoes. It’s a great for dunking sandwiches and it’s equally divine as a mayo replacer/bread spread. And of course, it’s my ultimate, go-to raw veggie dip.

The following recipe is written in approximations, because that’s how I roll with it. That’s why it’s fun! You can work with what you have on hand and you can adjust to suit your tastes. Get creative with it and play around!


Ingredients:
1 cup tahini (raw, made from unhulled sesame seeds)
2-4 tablespoons lemon juice or apple cider vinegar, or any combination of the two
2-4 tablespoons nutritional yeast
1-4 tablespoons soy sauce/tamari/nama shoyu (raw), depending on how salty you like it
1-4 cloves garlic OR 1/2 – 2 teaspoons garlic powder
1/4 – 1 teaspoon cumin
water to thin, as needed

Optional:
- use less soy sauce and add fancy salt, like smoked salt
- add liquid smoke (I almost always do this – SO GOOD)
- add diced jalapeño OR jalapeño powder OR red pepper flakes
- add curry powder
- add diced red onion, or onion powder
- use less soy sauce and add some miso paste



Instructions:
Place all ingredients in a food processor or blender. Blend! Add water to thin to desired consistency (runnier for dressing, thicker for dip) (also, it will thicken up some after being refrigerated). This will store for up to two weeks in the fridge.

And that’s all there is to it! The best part about tahini? Totally kid approved:


Enjoy!