Eating in Color: Today : Red Cabbage Salad with a Plum Ginger Dressing

I enjoy creating different recipes. This week I have been playing with eating the primary colors. Yes, weird, but it make cooking and creating so much more adventures. It is not as easy as you think. I was going through the produce section of the grocery store yesterday trying to look for red vegetables to make a salad, that taste good. I came up with the Red Cabbage Salad that is sweet, crunchy, peppery from the red radish and it also has a little kick from the ginger.  It is very different, almost reminds me of a coleslaw. I hope you enjoy this recipe as much as I did. I made a big bowl and ate it all. LOL.

RAW Red Cabbage Salad with a Plum Ginger Dressing
RAW Red Cabbage Salad with a Plum Ginger Dressing

Red Cabbage Salad

Ingredients:

3/4 pound red cabbage, cored and finely shredded

2 med. organic red apples, chopped

2 med.  red plums, chopped

1/2 cup red bell peppers, chopped

1/2 cup red dried cranberries, diced, small

3/4 cup radishes, sliced

sea salt and pepper to taste

Directions:

Add the shredded cabbage to a bowl. Add the remaining ingredients and toss gently. Add dressing just before serving or you can allow this dressing to marinate through the veggies to make an awesome coleslaw.

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Plum Ginger Dressing 

Ingredients:

2 large plums, pitted and chopped

2 tbsp. orange juice

1 tbsp. apple cider vinegar

1 tbsp. organic honey

1 tbsp. sweet chili sauce

1 tsp. soy sauce, gluten free

1 tsp. fresh ginger, grated

salt to taste, optional

Directions:

Add all the ingredients to a food processor and process. Drizzle over salad and serve.

Chocolate Torte with a RAW Chocolate Coconut Truffle

RAW Chocolate Torte with a RAW Chocolate Coconut Truffle

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This is probably one of my favorite Raw food desserts I have ever made. It is so beautiful and decadent. You will hear that word throughout this blog post. My best friend loves chocolate. She is a true purist, when it comes to her chocolate. No raspberry sauce, just chocolate. So when Go Raw junk free foods, sent me some amazing chocolate, I had to do something really special for her.

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aw Chocolate Torte with Go Raw Super Raw Chocolate Shavings and a Raw Chocolate Coconut Truffle

She is an OB/GYN, she is a mother of 4 beautiful kids and she is also very health conscious and a huge FOODIE.  This dessert fit the ticket. The Raw Chocolate tart is nut free, gluten free, dairy free, vegan and ALL RAW!! I am so excited to share this recipe, because the base of the pie is made from sprouted raw seeds, courtesy of GoRAW junk free foods. I have had such a fun time creating recipes from using their yummy snack foods. This is how I feel about Go Raw foods: You will fall in love with the snack and it will inspire you to make it a staple in your every day recipes. The sprouted seeds made this crust crunchy, a little salty and gave it a nice chewy textures as well. I took some of the remaining crust and rolled it in my hands and made a Raw Truffle Ball, dusted it with some organic dehydrated coconut and there you have it, my garnish for this beautiful, decadent and oh so yummy Raw Chocolate tart.  The chocolate dessert is everything it should be and it’s a Super Food dessert.  I must confess the best part and you can not skip this part, if you make this recipe, is the Go Raw Super raw chocolate. It has just two ingredients raw cacao and raw agave nectar. It made this torte silky and velvety. It literally melts in your mouth. I took a few pieces and shaved them with a grater. Magic!!

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My best friend was so happy. She is sharing this with her kids as a healthy delicious dessert. I hope you enjoy this dessert. Go Raw junk free food is not just for snacking, it is also for creating amazing delicious recipes.

Ingredients:

Crust :

1 1/2  cups Go Raw Sprouted Super Simple seeds

1/2  cup unsweetened organic cacao powder

1  cup dried cranberries, or raisin, or pitted dates ( I used cranberries)  soaked for 10 minutes in warm water and drained

1 tsp maple syrup

1 tbsp freshly squeezed orange juice

pinch of sea salt

Filling:

3 small avocados, pitted and scooped out

1/3 cup almond milk (or other non-dairy milk)

3/4 cup organic cacao powder, sifted

2/3 cup pure maple syrup

1/4 tsp kosher salt

1 tsp pure vanilla extract

pinch of sea salt to taste

Topping : 2 or more pieces of the Go Raw Super Raw Chocolate ( shaved over the top of the

pie) 

Crust:

Rub some coconut oil in a tart pan and line it with a circle of parchment paper. In a food processor, pulse the seed and the cacao powder until crumbly. Be careful not to over process them as you still want them to have small bits of seed chunks. Now add in the rest of the crust ingredients and pulse until just mixed.

NOTE :SET A SIDE A TBSP OF CRUST FOR YOUR RAW CHOCOLATE TRUFFLE GARNISH, MAKE SURE TO PUT THIS IN THE REFRIGERATOR, SO YOU CAN FORM THE TART. 🙂

Scoop mixture onto prepared tart pan, press down firmly and evenly with slightly wet fingers or a spatula. Put the crust in the freezer to set. Start on your filing.

Filling:

Place all filling ingredients into food processor. Process until smooth. In a small bowl. Process until smooth. If the filling is too thick you can add more raw almond milk, or any non dairy milk. If the filling is not thick enough add more cacao powder, a little at a time.

Remove crust from freezer and scoop the chocolate filling on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm. NOTE: IF YOU LIKE TO ADD A GARNISH:  Before adding back to the freezer, you can make your Raw Truffle; take the tbsp of raw crust you set aside and roll it in your hands until you form a ball, dust it with dehydrated coconut. Add it to the middle of your torte.

Here’s the velvety-smooth melt in your mouth bliss:

Shave two Super Raw Chocolate bars over the whole entire pie ( you can use a sharp knife or a cheese grater), but hey shave as many pieces as you would like. Place the torte back into the freezer for 2 hours to firm. 

When the torte is firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.

You are what you eat ~ Vegetarian Style

Here is some pictures from our cooking class. We did a meatless menu. Recipe will follow very soon.

Sweet Ginger Honey Roasted Carrots
Ingredients

16 heads on ( greens attached) organic baby carrots
1/2 cup of organic unsalted butter, soften
1 1/2 tbs of honey
1 1/2 tbs grated organic ginger set aside 1/2 tbs for garnish
1 1/4 teaspoons sea salt
1/2 teaspoons freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.
Cut off the carrots heads ( greens) down to where you have only the stem. I left about 4 inches on mines. They will shrink as they cook.
Place Carrots on casserole dish. You may need two for this dish. You want them to be about a inch apart.
In a bowl mix soften butter, honey and 1 tbs of grated ginger
Massage carrots with the butter mixture, chili leftover butter to serve later.
Season carrots with salt and pepper
Sprinkle remaining ginger over top of carrots
Roast in the oven for 25 minutes, until golden browned and tender. I like my carrots with some crunch.
You can add leftover ginger honey butter on the warm carrots or serve in a nice bowl at dinner.

The photographer, Noi Trans Photography.

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Chocolate Chip Ganache Cupcakes
Ingredients

1 cup of unbleached organic flour
1/4 cocoa powder
1 tsp baking powder ( aluminum free)
1/2 tsp baking powder
1/4 tsp sea salt
6 tbs of butter ( unsalted)
3/4 cups organic sugar
1 1/2 tsp of pure vanilla
2 organic eggs 1 egg and 1 egg white
1/2 cup of organic whole milk
1 cup of chocolate chips

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, last to be added is flour, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not over beat. Pour in chocolate chips use a spoon to mix them in gently.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Chocolate Ganache
Bag of chocolate chips or 12 oz of chocolate, chopped
1 cup heavy cream
Easy version
Place chocolate chips or pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before spooning over cupcakes, I like my ganache thicker so I allow it to cool for 5 mins or so. You can top with organic powder sugar or fresh organic strawberries.