Daikon Carrot Salad with Almonds

Do you know how hard it is to get a cat to make a cute paw print on a card?  No, of course you don't... because why would you?  Why on earth would you do something weird and wacky like that?  Things like this are best left up to me; then I can come back and tell you how crazy they are.

I got this idea to make a card "from our cats" for my partner for Valentine's Day.  Naturally my first concern was what medium to use that would be safe on their paws. Anything possibly toxic like ink and paint were most definitely out so I opted for fresh beet juice.

You should know that beet juice stains. Bad. Especially when there are tiny paws covered in beet juice that are running very quickly away from you. In the end, I didn't even get a cute paw print on the card. All I got was a couple of red, ill-shaped blobs. I think the card ended up looking more like a threat than a gesture of one's love and admiration.  

So, the lesson here is simple: don't be like me when it comes to cats... or probably life in general. But, if you like good food, you are more than welcome to be like me when it comes to this salad.

This salad is simple and easy to adapt depending on the produce you have on-hand.  I love using daikon radish in this salad for its mild spice that complements the sweet carrots and broccoli stalks perfectly.  Serve this as a refreshing appetizer or side dish to any entree.

Daikon Carrot Salad
Adapted from Clean Start by Terry Walters
Serves 4

Ingredients:
2 cups julienned daikon radish
2 cups julienned carrots
2 cups julienned broccoli stalks
1/2 cup chopped fresh cilantro
1/2 cup chopped raw almonds

Dressing
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons sesame oil
2 teaspoons maple syrup
2 teaspoons ume plum vinegar
1/4 teaspoon sea salt

Instructions:
Place daikon, carrots, broccoli, and cilantro in a large mixing bowl and toss to combine.  In separate bowl, whisk together dressing ingredients.  Drizzle dressing over salad and toss evenly to coat. Fold in chopped almonds and serve.

Raw Beet Ravioli

Why is it that women in action films always run around with their hair down?  This isn't real life. Come on.

In real life, I can barely stand to have my hair down when I'm sitting at my desk... let alone running two miles after a car chase while carrying a giant gun.  You know if this were you that you'd have your hair tied up.

And if you had really been running around for a day and a half without sleep or a shower, your hair would not be looking so good.  You can't fool me, Kate Beckinsdale.  (Although your hair is gorgeous. Really.)

The point is, I'm not going to try to fool you here.  These aren't real ravioli.  There I said it.  These are slices of raw beets filled with a creamy nut "cheese" and topped with pesto oil.  It isn't pasta. But it sure is tasty.  For reals.

Thanks to all of you on Facebook this week who shared your beet recipe suggestions!  In the end I decided that I had to keep it simple, so here you go.  This recipe is easy, fast and makes the perfect summer dinner when paired with a nice salad (like this one). Enjoy!

Raw Beet Ravioli
Serves 4

3 - 4 medium candy-striped beets (or any color of your choice)
Raw almond "cheese" (recipe below)
Pesto oil (recipe below)
Freshly-ground black pepper to taste

Chop the ends and tops off the beets and thinly slice using a mandolin slicer or a sharp knife.  Lay one slice flat, top with a little nut "cheese" and lay another beet slice on top.  Drizzle with pesto oil.   Top with freshly-ground black pepper and serve.

Pesto Oil
1/2 cup fresh basil
1 small garlic clove, minced
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil

Add the basil, garlic, and sea salt to a food processor and pulse.  With the motor running, add the olive oil and process until smooth, scraping down the sides as necessary.


Raw Almond "Cheese"
1/3 cup raw almonds
1/8 teaspoon sea salt (or more to taste)
1 tablespoon nutritional yeast
2 - 3 tablespoons water, or more as needed
1 tablespoon fresh chives, chopped

Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start.  Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.  Add the chives at the last second and pulse until incorporated.

Raw Sprouted Buckwheat Granola

My cats are peculiar creatures.  One minute they will be trying to kill each other and the next minute they will be grooming one another and snuggling.  One of them is never more than two feet away from a human presence while the other one is never more than two feet away from his food bowl. One of them loves laying in the middle of the living room and being an inconvenience to anyone trying to walk.  The other one?  Oh, he's probably hiding in the towel drawer in the kitchen while on his mission to cover ever single one of my clean towels with cat hair.  Mission accomplished, kitty.

One of my cats is also a plastic bag licker. Do you know what I am talking about?  He is absolutely obsessed with licking plastic bags.  It has given me even more motivation to make sure that we cut down on our plastic bag usage.

Last week his licking became a new phenomenon.  I brought home some DVDs from the library and he pushed through the stack and licked every single one.  After observing this, my other cat decided to do the same thing.  And now, anytime a DVD enters the house, both of my cats will have a licking war over it.  If you have recently checked out DaVinci Code, Charlie's Angels, or Modern Family from the Seattle Public Library, you have probably touched my cats' saliva.  I am so, so sorry.

Earlier this week I pulled out my dehydrator from the cupboard that it's been sitting in since we moved into our apartment almost two years ago. Luckily my cats didn't lick it.  But they sure did hate the sound of it.  Well, until they realized that the top was warm and would be the perfect place to take a nap.  Take note: you don't need two crazy cats, plastic bags, or DVDs to make this granola, but you will need a dehydrator.

We'll start with soaking our buckwheat in water overnight to prepare it for sprouting.

(And yes, you can bet that my cat licked the outside of this plastic bag.)



Buckwheat, contrary to its name, is gluten-free and does not contain any wheat.  Buckwheat stabilizes blood sugar, strengthens the kidneys, is rich in vitamin E and B vitamins, and is very filling.  Buckwheat that has been roasted is known as kasha and will have a deep amber color.  Since this buckwheat will be sprouted, make sure you use raw buckwheat and not kasha.



After soaking the buckwheat overnight, drain the water and rinse it thoroughly.  Buckwheat gets slimy as it sits so rinse it until it is no longer slimy. Let it drain well and then let it sit out at room temperature to sprout for 2 days, rinsing it every 4 - 8 hours or so.  At the end of two days, your buckwheat will have little tails and will be ready for the dehydrator.

(Note: some readers have asked about the dehydrator I use. I have a 9-tray Excalibur dehydrator that I bought three years ago and absolutely love. It's the perfect size for making large batches of this cereal at once.)

It will need about 6 - 8 hours at 115 degrees F to dehydrate and then will be crispy and crunchy.  Then mix with your other ingredients like nuts, seeds, dried fruit, and/or fresh fruit.  And serve with your favorite milk!

Raw Sprouted Buckwheat Granola
Yield: 6 cups

2 cups raw buckwheat (not kasha)
Water for soaking and rinsing
1 cup chopped nuts or seeds (pumpkin seds, almonds, walnuts, pecans, etc)
3/4 cup dried fruit (goji berries, raisins, unsweetened cherries, etc)


Soak the buckwheat overnight, drain the water and rinse it thoroughly.  (Buckwheat gets slimy as it sits so rinse it until it is no longer slimy.) Let it drain well and then let it sit out at room temperature to sprout for 2 days, rinsing it (and draining well) every 4 - 8 hours or so.  At the end of two days, your buckwheat will have little tails and will be ready for the dehydrator.

Lay buckwheat flat in a single layer on a dehydrator tray with a Teflex/ParraFlex sheet on top.  Dehydrate buckwheat in dehydrator at 115 degrees F for about 6 - 8 hours, until crispy. 

Once dried, mix buckwheat with your other ingredients like nuts, seeds, and dried fruit.  Enjoy with your favorite nut milk. 

Energizing Green Smoothie

Hey dude that works the gym front desk every morning at 5 am.  I know I look like a crazy person.  I know that you see me stroll in here, half asleep, most likely still in my pj's.  I know that you notice me sometimes glaring at you from my one-awake-eye, wondering how you can be so perky at this time of the morning.  Don't get me wrong;  I'm not a grumpy person.  In fact, I'm pretty nice.  But until I've had my morning smoothie, don't mess with me... k?

The scary thing is that the dude that works the front desk every morning at 5 am knows what I really look like. The me without the shower, without my makeup, and without my kale.  It's horrifying, believe me. Green smoothie to the rescue!

Let's start with some basics!  This smoothie gets an energy boost with a base of your favorite green tea (I like Yogi brand).  If you don't drink caffeine, you always sub decaffeinated green tea, nondairy milk, or water. Next we add in our amazing greens.  Kale is one of the most nutritious (and delicious) green foods. Did you know that in addition to being full of vitamin A, vitamin K, vitamin C, iron, fiber, folate, and calcium, kale also contains protein and omega-3 fats?  Unbelievable!

I like adding frozen bananas to smoothies because they add a creamy consistency and help to bulk the smoothie up.  Frozen berries also add a bit of tart sweetness while adding more vitamin C and antioxidants. Feel the power! 

A lot of smoothies use solely fruit for their base, but since I eat this one for breakfast, I like to add regular rolled oats in as well since the extra fiber helps me to feel full longer.  I also added in some almonds for healthy fats and extra hunger-fighting power.  

By itself, this smoothie has a tart sweetness from the banana and berries.  If you like your smoothies on the sweeter side, I recommend adding two pitted Medjool dates.  If you're really going the extra mile, I also recommend adding in a tablespoon of wheatgrass powder.  (I don't have a wheatgrass juicer so I love adding this wheatgrass powder to smoothies.)  Wheatgrass is full of chlorophyll, amino acids, and enzymes.  This will definitely give your day a boost and start you off on the right foot!

Energizing Green Smoothie
Serves 1

1 bag of green tea
12 ounces of hot water
4 large pieces of kale
1 banana, peeled and frozen
1 cup berries, frozen
1/4 cup regular rolled oats (or gluten-free if needed)
small handful of almonds (about 2 Tablespoons)
1 cup ice
1 Tablespoon wheatgrass powder (optional)
2 Medjool dates, pitted (optional)

Brew your green tea in 12 ounces of hot water.  Brew ahead of time and let sit in the refrigerator to cool.

Blend (cooled) green tea with kale, banana, berries, oats, almonds, ice, wheatgrass powder (if using), and dates (if using). Blend until smooth and drink up!

Note: if you do not have a Vitamix or high-powered blender, you can blend the green tea and kale first to ensure that the kale is thoroughly blended.  Then add your other ingredients and blend more.

Banana & Seed Granola Bars

Even if you don't live in Seattle, I am sure that you heard about our crazy weather this week.  It was impossible not to hear about Seattle's great "Snowmageddon" storm all over the news.  Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal.

I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week.  I didn't mind the snow and the cold, but waiting 45 minutes for a bus wasn't exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry.  Do not get me started on hungry bus-waiting.  Even listening to my favorite podcast would't calm the hungry-crankies at that point.  It was a lost cause.

By day two of the storm, I learned that I had to carry a snack with me at all times.  You never know when the hungry-crankies might strike and you have to be prepared.  And so these granola bars were born.

The only problem with these granola bars (if you even want to call it a problem) is that they are so delicious it will be hard to eat just one.  I decided to cut them up into smaller bites thinking that it would help me to feel more satisfied, but then I completely lost track of portioning and ended up eating two or three bars in one sitting.  Oh well.  Blame it on the weather.

I baked my bars for 20 minutes so the middles were still a bit soft, which was just perfect because I felt like I was eating a seedy banana bread rather than a crunchy granola bar.  If you like your bars a bit crunchier, bake them for 25 minutes instead.  These bars are uber energizing with a mix of healthy fats, protein, and fruit for sweetness, instead of using additional sweetener.  They are perfect as a pre or post-workout snack, but I love them best with tea for breakfast.

Peanut Butter Banana Granola Bars
Adapted from Anja's Food 4 Thought 
Makes 12 bars

1/2 cup peanut butter
2 bananas, mashed
1/2 cup whole almonds
4 large Medjool dates, pitted
1/4 cup dried cherries
1/4 cup dried coconut flakes
1/4 cup pumpkin seeds
1 cup rolled oats (use gluten-free if needed)

Preheat oven to 350F. Line wide loaf tin with parchment paper.

In a small pot gently heat peanut butter with mashed bananas.  Stir until well-combined.  Set aside.

In a food processor, coarsely chop the almonds, dates, and cherries.  Add in the coconut flakes and process another second or two.  Transfer to a bowl and mix in the pumpkin seeds and oats.  Fold in the peanut butter mixture. 

Press the batter into the prepared loaf tin.  Bake for 20 - 25 minutes.  Let cool before cutting into bars.

Homemade Nut Milk

Homemade nut milk is all the rage right now.  Not only is it tastier and fresher than storebought nut milk, but it's healthier (less preservatives and sweeteners!) and more economical if you get your nuts from the bulk aisle.  I really love that you get to control the texture and flavor of the milk and create a version that's uniquely all your own!

Here's what you need to know about making your own raw nut milk.  You need 1 part nuts to 4 parts water.  (Since conventional almonds tend to have a lot of pesticides, if making almond milk I would highly recommend choosing organic if possible.)  To begin, you will need:

• 1 cup nuts
• 4 cups water
• a blender (I used my Vitamix)
• a cheesecloth or nut milk bag for straining (if you desire a smoother milk)
• extra goodies for adding flavor or sweetness, if desired

That's it!  It's so simple.  Now, let's get started.

1. Begin by soaking your nuts in some water for about 8 - 12 hours.  
2. Drain water and rinse the nuts.  
3. Add nuts and 4 cups of water to blender.  Blend for about a minute.  
4. If you want a smoother milk, strain the milk using a cheesecloth or nut milk bag.  Put the cheesecloth or nut milk bag inside a clean jar (hold it in place with a rubber band around the rim if needed) and pour the blender of milk into the cloth to strain.
5. Keep the milk in a jar in your fridge and it will last for up to 4 days.

If you'd like to add some sweetness or other flavor, experiment with adding dates, vanilla, cinnamon, agave, or nutmeg.  To use dates, once you have strained the milk, put it back in the blender and blend until smooth and creamy.  Enjoy!

Also, if you strained your milk, save your nut pulp and use it in oatmeal, smoothies, baked goods, or raw dips!