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Saturday, November 13, 2010

Raw Almond Milk Freshly Made today

Raw Almonds are a must! Available at Blue Planet Co-op in St. Augustine, or a few Farmer's Markets around town from Blue Planet. Also online....


Soak the almonds for eight hours and then pull the skins off for best results. The skins are bitter and fiborous and do not give you the same silky texture as these! Blend with water for desired consistency. I strain through a double cheesecloth and add a little probiotics powder just for extra ones.

Make sure your almonds and raw and they soak 8 hours.

Thursday, November 11, 2010

Raw Food Pad Thai


This is sea tangle noodles (available at select Health food Stores) soaked in nama shoyu, agave nectar, lime juice and sesame oil. Add shreds of garlic and ginger and cayenne pepper.

You can use any vegetables you like in your pad thai regularly, broccolli, carrots, sprouts, green onions, zuchini, etc...

Then I garnish with cilantro and thai basel and finish with curried cashews...

Start soaking everything before you leave for work and then by the time you are ready for dinner, everything will be nicely marinated and soft.

Cashew Cheese Dip with Flax and Buckwheat Crackers


Hello Friends trying to eat better!

You might say, Wow! Heather you are always posting cheese and desserts!! Well all I can say is that I am truly American and love junk foods, but the key is eating the foods that still have nutrition and taste great!

This is 2 cups of cashew soaked overnight , then blended and a teaspoon of probiotics added. This mixture stays overnight in cheesecloth so it can ferment and have a nice bite to it.

After its fermented "I took a handful of garden herbs, chives, rosemary and oregano, some lemon juice come miso and some tahini and blended it together.

I added buckwheat greens to the top and garnished with flax seed crackers. The flax seed crackers take about 30 minutes (20 of which is them soaking, requiring no energy output for you) and then i added buckwheat groats, cayenne peppers from the garden, turmeric, garlic and cilantro, blend and dehydrate until crispy!

Raw food is much easier for clean up! No greasy pans to scrape!!

Tuesday, November 9, 2010

Raw Buckwheat Treats- Rival Rice Krispies

While it might be a little more advanced than the Rice Krispy Treats, it is healthier!!

Two thai young coconuts (I get mine from Asian stores not Whole Foods)
scrap out the meat, add some coconut oil, vanilla bean, agave. maple syrup and sea salts. Blend!!

Pour over your buckwheat groats(aavailble in bulk at the health food store). I soak mine for 8 hours and then dehydrate for 24 hours before I coat them, but if you don't have time, although not ideal, you can use them righ to ut of the bag!!

Dehydrate for 24 hours, if they make it that long, I love them warm right out of the machine!!

Ok, folks, no dehydrator? eBay !! Or it's gift giving time and what says I love you more than buying somehthing that is going to drastically help you eat healthier? $100!! Its less than a night out some times!

Raw Buckwheat Treats- Rival

Raw Dinner Couldn't be Easier!!


Cashew Cheese with Broccoli and Mushrooms



2 cups of cashews soaked in the frdige, 30 minutes-12 hours whatever works for you busy chefs!
Put it in the blender with some olive oil, light miso paste (available at any health food store)
1/2 cup Nutritional Yeast (also available at the same health food store in bulk).
1/2 red pepper
1/2 lemon squeezed
pinch of Celtic Sea Salt
1/2 jalapeno if you like hot



Now I know you are going to say "I don't have time to put 5 ingrdients into a blender and blend
The heat from the blender actuallly warms the sauce so don't heat it up in a pan.... keep it raw!

The veggies has been soaking in olive oil and a little Bragg's or Nama Shoyu (raw soy sauce)
Let the veggies soak all day or all night whatevers easy for you!!

Eating healthy doesn't have to be hard, it just has to be done!! You will feel like a million bucks eating this for dinner over pepperoni pizza... and hardly any clean up or prep time...

Wednesday, September 8, 2010

Chocolate Ganache Cake (oh and its egg, sugar, and dairy-free)

C
Chocolate Ganache Cake

made with cocao powder, maple syrup, coconut oil, and cashews

Topped with agave crusted nuts and edible flowers!
You can have healthy desserts that are dairy and egg free!!

RAW FOOD REAL WORLD cookbook

Wednesday, August 25, 2010


authentic tortilla from spain heather blanton-style


Cook the thin slices of red and white potatoes in oil first then soak in egg and almond milk batter for 20 minutes. All leeks, spinach, asparagus, or other veggies to the pan while cooking. Flip after a few minutes and cook opposite side.





It should be nice and moist not dry or brown.
I like to serve with Vegannaise Aioli and Andulsian Spinach seen here.

Rustic Bread Pudding w. Asparagus

Rustic Bread Pudding with Farmer's Market Asparagus


This is a great way to use old bread you might otherwise toss, just take the stale bread, bagels, etc... and soak in almond milk and egg batter over night.
I then add sauteed asparagus, onions, and fresh tarragon. Garnish with your favorite cheese, I recommend Gruyere.
Baked at 425 or a few minutes and you have quite a treat

Wednesday, June 16, 2010

Grilled Eggplant Tacos with Tempeh


Brush eggplant slices with olive oil, honey and dijon mustard mix. Grill each slice until golden. Tempeh is best if its from Gainesville, Artie's makes a great tempeh or Anastacia farmer's Market has a vendor...
Saute onions and garlic in oil, until golden, then crumble tempeh in, add chili powder and cumin. cut up one extra large tomato and saute together until cooked. Place one scoop of tempeh mixture in each eggplant slice and garnish with a jicama and zucchini slaw.
The jicama and zucchini slaw is shredded with a cheese shredder and then garnished with cilantro, lime juice and sea salt.

Roasted Tomato Bisque


Roasted Tomato Bisque


Fast and easy, this soup is excellent!!

Use one large can of Organic Roasted Tomatoes, one stalk of celery, one carrot and half a sweet onion. Saute the veggies in Earth Balance for 3 minutes then add 5 cups veg. broth and canned tomatoes with juice. Put in fresh thyme from your garde, fresh parsley and one bay leaf. Simmer for 30 minutes. Then take off heat and add 1.5 c cashew cream. Blend in batches, but do not overblend. Re heat for 10 minutes on low and serve with thyme leaves and grape tomatoes. You can also garnish with croutons and oil . Excellent!!

Fava Bean and Potato Cake

Fava Beans are a bit of a pain but so worth it! Shell them and then boil them for a few minutes and then take that shell off. Bake a few potatoes and mash them together with roasted garlic, truffle oil, sea salt and pepper. Fry on either side in olive oil til browned and serve with pea shoots. Drizzle truffle oil on plate.

Friday, June 11, 2010

Left-over Qrab Cakes with Spinach, Mushrooms and Eggs


Fun with Left Overs

Use your leftover Qrab Cakes and make a whole new dish!

Lightly pan fry your cakes until hot and crispy. Now saute fresh spinach with garlic and portobellos and olive oil. Place on top of cake. Then fry two Farmer's Market eggs on the side and top with left over horseradish cream sauce! Viola!!

Thursday, June 10, 2010

Tempeh Creole in Parantha Wrap with Pea Shoots


Tempeh is a great alternative to meat and to tofu. Tempeh is a fermented bean and grain product that is available in stores but I only recommend Artie's from Gainesville. Artie's got it going on in the tempeh world. Most of the stuff you buy at Publix or Whole Foods, in my humble opinion is way too processed. I like the whole beans, and I like variety.

I am trying to start making my own tempeh because I have read that you can use any kind of bean, and I actually have tried Kidney Bean tempeh from Gainesville and I don't understand why people aren't making black bean, black eyed pea, lentil etc. They only use soybeans??

This recipe is a colloborative piece. Conscious Chef Tal Ronnens book has the creole recipe, marinated tempeh in tamari, ginger, kombu seaweed and oil and lots of veggies like onions, carrots, celery and peppers....

I used for the wrap a Malayasian Bread called Paratha. It is excellent and really holds much better than a tortilla.

I also used fresh pea shoots which are outstanding, I saw them recently for sale at the co-op grocery store on Anastacia Island, but I grow them in my automatic sprouting machine.

Fresh Corn Chowder


Fresh Corn Chowder


This couldn't be easier!
We have amazing corn grown right here in our backyards. Take advantage of the fresh taste of using real corn fresh from the Farmer's Market.

3 ears of corn, cashew cream, cilantro and roasted peppers make this a tasty, protein filled treat.

Tuesday, June 8, 2010

Farmer's Market Vegetables with Korma Sauce over Rice

Farmer's Market Vegetables with Korma Sauce over Rice


This is a little bit easier of a dish for when you don't have a lot of time.

The korma sauce which I would normally make myself is actually a store bought kind available at health food stores and some times even nicer markets like World Market and Fresh Markets.

It is an Indian brand made in England I believe called Patak's. This paticular one is called Korma and it is coconut and cilantro based.

I added pan fried yucas, sweet potatoes, peas, carrots, zucchini and almonds with one can of organic coconut milk. I always sub every dairy ingredient one to one with either coconut , almond or cashew milk.

Its a great way to get your vegetables and use a variety of colors. The more colors, the more nutritious and pleasing to the eye. Coking can be a canvas!

Chocoalte Covered Cherry Cashew and Coconut Ice Cream


Chocolate Covered Cherry Ice Cream
made from CASHEW and Coconut Creams



If you don't already have one, go on eBay immediately and order a home ice cream maker. I use a kitchen aid one. It is imperative to be able to make your own dairy and egg free ice cream. Every one is a little allergic to cow's milk and no one needs the fat of cream and eggs.

This healthy alternative, although not my best photo, is quite tasty.

You use 1/2 cup of cashew cream
1 can organic coconut milk
1/4 -1/2 c maple or agave syrup
pinch of salt
vanilla bean scraped or liquid will do in pinch
fresh cherries diced or frozen diced
Lindt chocolate truffles diced


put everything except cherries and chocolate into the blender and then pour into ice cream maker and then add cherries and chocolate while stirring. 25 minutes later, protein filled vegan ice cream. Shown here with the Immaculate Bakery triple chocolate chunk cookies....

Monday, June 7, 2010

Vegan Qrab Cakes w. Horseradish Cream and Summer Veggies


Vegan Qrab Cakes w. Horseradish Cream, Beet & Apple Relish, Over Steamed Summer Veggies


I got this recipe from a killer vegan cookbook called "The Conscious Chef" by Tal Ronnen


These tofu crab cake wannabees are excellent. It's a time consuming effort but well worth it.

Instead of crab, you use organic firm tofu, with carrots, onion, nori, nutritional yeast, white pepper and lime juice.

The horseradish cream is veganaise and cashew cream with prepared horseradish and lemon juice.

The beet relish consists of one beet boiled for 25 minutes in 2 cups of water and 2 tbs of balsamic vinegar. Chop and add one fresh diced fuji or pink lady apple and sea salt, preferably Maldon. Maldon is available at your finer markets and Whole Foods. Once you use this salt you will never use any other again, I promise you that.

The veggies are steamed corn and edamame, with Shallots and fresh organic cherry or grape tomatoes.

For a more detailed recipe you should order
http://www.amazon.com/Conscious-Cook-Delicious-Meatless-Recipes/dp/0061874337/ref=sr_1_1?ie=UTF8&s=books&qid=1275953842&sr=8-1

photo by heather blanton dot com

Saturday, June 5, 2010

Spanish Tortilla w. Fresh Goat's Milk Cheese


Farmer's Market Favorite


Fresh Egg and Goat's Milk Cheese Tortilla

w. Vegan Alioli and Green Onions

This is a lighter version of the famous Spanish Tapa called Tortilla. Traditionally, one begins by frying the heck out of sliced fresh from the market red potatoes in olive oil til golden. Then you oak the potatoes in an egg and milk combo for 10-15 minutes. All of this mixture in poured into a skillet and produces what looks like a fruttata.

In my healthier version, I use Almond Milk instead of dairy and use only four eggs instead of 6. My eggs are also from the farmers market, from a farm in St. Augustine and they are labeled "for pet consumption only" because they are not pastuerized. Pastuerization is needed from factory farmed eggs where chickens are raised in cages on top of one another and they are literally living in fecies. Anyway back to the food...

I also add onions. green onions, spinach, whatever greens you would like. You have to throw in greens where ever you can. You will thank yourself some day.

The fresh goat cheese from the same farm is much more like curds or ricotta than chevre.
it is not processed and not pastuerized so it has probiotics in them.


The alioli is veganaise, lemon juice, white miso and fresh garlic all blended together!

Farmer's Market Sweet Potato and Chinese Cabbage Gratin


This is an easy dish you make with any kind of potato you may have available at the farmer's markets. Here in St. Augustine the sweet potato varieties growing now are my favorites. Especially the golden sweet potatoes. I used fresh Chinese cabbage I just harvested from my suburban yard. Cabbage is easy to grow like collards and kale and it doesn't attract bugs so you never need pesticides!
In any recipe you encounter that says use 1/2 c of cheese, I automatically replce with cashew cream,
(simply soak cashews in purified water overnight, drain and blend in the
Vita-mix for a few minutes with about an inch of purified water until desired consistency is reached.)
This recipe had me steam the potatoes which I like, 20 minutes, then the cabbage for ten....
It also uses browned butter which I always use Earth Balance, not Smart Balance, read the ingredients label of everything you put in your mouth, if you cant pronounce it then why would you poison yourself with chemicals?

Friday, June 4, 2010

Watercress and Pea Shoot Ceasar Salad w. Grilled Artchokes

Vegan ceasar dressing is made with Nayonaise or Veganaise which are tofu based so use this recipe sparingly. It also has white miso paste which is excellent for you, capers, lemon juice, garlic and shallots.
The watercress is $1 at the Farmer's market and the pea shoots are ultra packed with nutrients. Anything in its sprout stage is excellent unless you get it water packed, in that case they are actually bad for you.
The croutons are made from Claire's left over bread from Christmas!! If you have old bread, just cube it up and lightly brush with oil and put in the oven at 200 degrees until crisp. They keep very very well strangely enough.

Vegan Farmer's Market Blueberry Pankcakes w. Cashew Whipped Cream

made with flour, evaporated cane juice subbed for sugar, almond milk subbed for cows milk, and egg replacer subbed for eggs
The blueberries are locally grown and you can taste the freshness.
Cashew whip is easy. Just take raw organic cashews and soak them in spring water over night. The next day a little water at a time until desired consistency is achieved.

Eat local even if its not organic. Local food is always better than picking too soon so it can make the journey overseas to America. And it's much easier on your pocketbook.