A Hardy Breakfast

One of my yoga students asked me last night for a hardy raw breakfast recipe as he is very active and needs something that sticks to his ribs in the morning to get him through a busy day.

Here is a recipe that will surely do just that.

Enjoy.

Keep rawk'n it out in your kitchen!

Cheers,
Fortunata

Maple Walnut Overnight Oats

Soak 1/3 cup steel cut oats overnight in water at room temperature.
Remove soaking water and rinse removing as much water as you can.

To the soaked oats add:
4 tablespoons chia seeds,
2 tablespoons chopped walnuts,
Cinnamon,
1 cup almond milk
2 tablespoons maple syrup, or sweeten to taste with date paste or sweetener of choice.

Allow to sit until it thickens.  May need to add more almond milk if it gets too thick.

Top with a few chopped walnuts and a drizzle of maple syrup.

A Nutty Success

During our visit last fall to Arizona to visit family, my daughter and I tried walnut butter. Since then we can't stop talking about it.

Today I finally got into the kitchen and made her, us, a batch!

Simply delicious and a fraction of the cost!


Raw Cinnamon Date Walnut Butter

1 cup walnuts
1/2 teaspoon cinnamon
3 medjool dates
A pinch of Himalayan Pink Salt

Process until smooth.

Raging Rapini

Hi Everyone, hope you are all having a great day!

I made these the other day and thoroughly enjoyed every bite.

If you have never tried rapini I encourage you to give them a go.  Raw, they actually are quite nice. A crispy texture and with a sweetness about them.

Do let me know how you like them.

Keep rawk'n it out in your kitchen!

Namaste,
Fortunata


Raging Rapini  (AKA Spicy Broccoli Rabe)

1/2 or full bunch of broccoli rabe
Juice of 1/4-1/2 lemon
2 tablespoons EVOO
Sea salt to taste
Cayenne pepper, to taste. This is why they are raging ;)

Wilt in your dehydrator, covered until warmed through at 110 degrees.

Top with chopped walnuts and a few grape tomato halves.

Bon appétit

My Idea of Comfort Food

Cold, dreary and damp. Yucky weather and I'm craving some good old comfort food. 

Did I scare you? ;)

My idea of comfort is enjoying my favourite salad directly from my southern Italian roots. 

Last year while visiting family in Italy I had this salad everyday.

Here it is for you to enjoy as well.

Italian Tomato Cucumber Salad

20 or more grape tomatoes
1/2 cucumber
1/4 medium red onion, sliced thinly
2 tablespoons EVOO
a sprinkle of dried oregano
Sea salt, to taste
a few raw pine nuts

Yum, that sure hit the spot

Spring Ahead~Wake Me Upper!

Happy Sunday Morning to Everyone!

Starting my day with a classic strawberry banana smoothie with spinach of course and other yummies such as hemp hearts, almonds, and lots of water.

Thought I would create a new juice for myself this morning using up some of the fennel I have.  Not sure what to call just yet. It definitely has a real zing and it sure woke me up this morning.  Perfect juice for "Springing Ahead" Pardon the pun as we have set our clocks forward last night, so I just couldn't resist.  :D

Spring Ahead~Wake me Upper (hows that for a title???)

3 golden beets
2 apples
3 celery stalks
1/2 fennel bulb
1/2 lemon

Have a great day everyone!

Spring Ahead

I'm really getting excited about spring and looking forward to observing the rebirth and renewal process that happens as the snow melts away and the days become warmer.

I'm "Springing Ahead" this morning with a very refreshing juice.

Here it is for you.  

Let me know how you like it in the comment section below or on my Facebook page. www.facebook.com/RawFoodYogini 

Gingered Fennel & Carrot Juice

1" slice of ginger root

4 medium carrots

1 apple

1/2 bulb of Florence Fennel

1/2 lemon

Push all ingredients through your juicer and enjoy.

Have a great weekend everyone!

Florence Fennel

Have you ever tried it?


Known as finocchio (fin-o-kee-o) in Italian, it has always been a staple in my child hood home.  Served raw after a meal to aid in digestion.  Often we would just enjoy it as is as an afternoon snack.  A very aromatic and flavourful herb that brings back so many child hood memories.

Be curious, have fun and try something new today.  Here are two recipes using fennel to get you started.

Keep rawk'n it in your kitchen
The Raw Food Yogini


Fennel Salad
1 florence fennel bulb
1 red pepper
1/2 medium red onion
Juice of 1/2 lemon
Extra virgin olive oil
Sea salt

Wash fennel with cold water.
Cut off green stems and outer leaves.  Keep the fine green leaves for garnish.
Cut fennel in half and slice thinly on a mandolin or by hand.
Slice red pepper into thin slices.
Slice red onion into thin slices.
Place everything into a salad bowl and toss with lemon juice and olive oil.
Season with sea salt to taste.

Garnish with chopped green fennel leaves.

Fennel & Pear Green Smoothie
2 red pears, cored and sliced
1/2 florence fennel bulb, chopped
2 heaping tablespoons hemp hearts
4 handfuls spinach
4 cups water

Place all ingredients into your high speed blender and blend until smooth.

Enjoy