Posts tagged ‘Gluten-free’

Peach Amazingness!

Peach Amazingness!
1 – 4 peaches (1 – 1/2 peach for each friend)

1 1/2 cup pecans
1 1/2 cup walnuts
1 cup dates
pinch of cardamom
3/4 teaspoon nutmeg
pinch of salt

Banana Creme Frosting
2 frozen bananas, diced
Meat of one young coconut
1/2 vanilla bean
2 tablespoons honey
1/4 – 1/2 cup frozen coconut water

And raspberries to top it all off!


August 28, 2010 at 10:23 am Leave a comment

Buckwheat: The Gluten-Free and Delicious Alternative

Delicious, nutritious, gluten-free, and easy to use in recipes – what could possibly be better? Buckwheat is actually not technically a grain as most assume, it is the seed of a fruit – but it functions much like a grain.  It can be used to make fabulous raw pizza crusts and breads, and it is perfect for granola and cereal (mmmmm with some fruit and almond milk…).

One of the marvelous qualities of buckwheat is that is contains all eight essential amino acids – so it is great for all you lovely vegans and vegetarians out there (though if you eat whole raw foods there is no reason to worry about protein).  Buckwheat is also a great source of magnesium, fiber, manganese, phosphorous, and pantothenic acid.

Good for your heart:

  • It contains the flavonoids rutin and quercetin, which act as antioxidants, extend the action of vitamin C, maintain blood flow, prevent platelets from excessive clotting, and keep free-radical oxidation from turning low-density lipoproteins into possibly destructive cholesterol oxides.
  • It may help lower the risk of heart disease as it has been linked to a lower risk of developing high cholesterol and high blood pressure.

So… how should one use buckwheat?  There are several amazing recipes out there.  I most frequently eat buckwheat for breakfast in a cereal when I am craving something more substantial than juice or a smoothie.  RECIPE: I soak buckwheat, raw oats, and goji berries in filtered water while I make some nut or seed milk and chop up some fruit (bananas and strawberries are my favorite), then drain my ingredients, throw them into a bowl, throw the fruit on top and pour my nut milk over the creation… HEAVEN!  Sometimes I sprinkle some cinnamon on top as well.

As with all seeds, it is important to soak (“sprout”) the buckwheat to release the enzyme inhibitors and increase the nutritional value.  If you plan to make buckwheat flour for bread, first soak the buckwheat, then dehydrate at low temperatures until dry before blending your buckwheat into powder.

Here are some other tasty buckwheat recipes – enjoy!

Rawmazing Buckwheat Treats

Buckwheat Porridge

Raw Radiant Health Buckwheat Salad

Happy buckwheat adventures!


August 3, 2010 at 12:16 am Leave a comment

Violet Tea for Humidity

In our ongoing effort to keep it cool we’ve created concocted new brews

With a bit of almond milk, blueberries, and other sweet ingredients our Violet Tea has kept us cool.  It also goes well with open-faced sandwiches and kale chips a la Kate Magic.

July 20, 2010 at 4:06 pm Leave a comment

It’s ok, keep it cool!

“No Sweat!” Summer Salad

4 cups cucumber
2 radishes
1/2 an onion

2 tablespoons fresh mint
2 tablespoons olive oil
2 tablespoons raw honey
1/4 cup apple cider vinegar
bit of salt & pepper
red clover blossoms & extra mint leaves for garnish

July 9, 2010 at 1:23 pm Leave a comment

Have A Heart





June 27, 2010 at 10:00 am 1 comment

More cake pictures

Here are the cakes in full view.

Can you tell that I love fresh strawberries?

June 26, 2010 at 9:27 pm Leave a comment

Let them eat cake!!

I love raw desserts. I want to eat them for breakfast, lunch, and dinner. I still can’t believe that I can have my cake and eat it too! I am starting to spread the word too. I just made this cake for my dad’s birthday. I used Heathy Pace‘s chocolate cake recipe from her “Just Desserts” e-book. She’s right the apple does make it super moist!! I gave it a shot and tried the coconut whipped cream. A perfect finishing touch! You can see it dolloped on top. This cake was puuurrrfect with fresh strawberries and frosting that can fool any greasy spoon regular with a little bit of avocado cacao and agave! I topped it off with some fresh banana ice cream too.

Happy Birthday Dad!

Here is another cake I made. An ice cream cake this time and my own recipe!

The top is banana ice cream with a brownie layer underneath. I tried any phyo’s recipe for coconut ice cream and added my own little twist with FRESH nutmeg, ginger, and almonds. The bottom is carob, raisins, and pecans. Please stay tuned for a full recipe in our recipe section! The pictures of the cake are a little blurry, my apologies.

I am loving it up on Moosehead. Please stay tuned for more updates!

Much love Jaime

June 26, 2010 at 9:21 pm Leave a comment

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