E A T WELL T H I S WI NTER
S PECI ALEDI TI ON -O v e r2 0Re c i p e s t oS o o t h et h eVe g g i eS o u l Feat ur i ngour
Bes tCel ebr i t yChef s
CREAMY GARLIC AND KALE SALAD
CREAMY GARLIC
& KALE SALAD SERVES 4
Dressing Ingredients: Note: Dressing is enough for 6 salad servings. Refrigerate between use • 1/2 cup olive oil • 1/4 cup lemon juice • 1/8 cup soaked macadamia nuts • 2 cloves garlic • 1 tbsp dulse flakes
Salad Ingredients: • 4 cups finely chopped kale leaves • 1/2 cup cucumber, julienned • 1/2 Hass avocado diced • 1/4 cup walnut pieces • 1/4 cup kalamata olives
Preparation: 1. Toss all salad ingredients in a mid-sized mixing bowl. 2. Blend dressing until well combined. 3. Coat salad in dressing. Plate and enjoy fresh!
VegWorld Magazine
Issue 019 - March 2014
18
HEART HEALTHY TRUFFLES
HEART HEALTHY TRUFFLES
MAKES 1 DOZEN 2 OZ. SERVINGS
Organic Ingredients: • 2 cups pumpkin seeds • 1/3 cup raw, soaked gogi berries • 1/3 cup raw cacao • 1/3 cup raw agave nectar • 1 tbsp cinnamon • 1 tsp sea salt • 3 tbsp desiccated coconut (for garnish) • 3 tbsp hemp seeds (for garnish)
Truffles are a nice option to have available anytime on a cake stand as the centerpiece to your kitchen. These truffles in particular are high in protein and can be an excellent snack anytime of the day!
Preparation: 1. In a food processor with the “S” blade attachment in place process the pumpkin seeds down to a meal. 2. Then in turn add all cacao and spices to the processor and pulse until well combined. 3. Then turn on the processor and while mixing add the raw agave nectar until a dough ball forms. 4. Section the dough into even pieces and roll in the garnish. Place on a fun serving dish and enjoy!
About the Author Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees in Costa Mesa, California, has been a pioneering spirit of the raw-foods movement since 2000, beginning with her first Los Angeles café. As a chef, her unique creations have captivated customers nationwide, and her product line is available in healthfood stores throughout the country. Jenny works with clients of all backgrounds, motivating them toward more vibrant health while teaching them about the healing power of living foods. Her award-winning cuisine has drawn a celebrity clientele to her restaurant and has been a positive catalyst for changing many lives. Jenny’s books “Raw Basics”, “The Art of Raw Living Food”and “Simply Dehydrated” are019 available at www. VegWorld Magazine Issue - March 2014 jennyrosslivingfoods.com. Tap here to have a look now.
19
VegWorld Magazine
Issue 019 - March 2014
38
VegWorld Magazine
Issue 019 - March 2014
39
PUMPKIN RAISIN MUFFINS
PUMPKIN
RAISIN MUFFINS by Chef AJ
Organic Ingredients:
Preparation:
• 2 large, very ripe bananas
Preheat oven to 350°F. In a food processor fitted with the “S” blade, process bananas and nondairy milk until smooth. Add pumpkin, date paste, extract, flax seeds and spice and continue processing until smooth and creamy. Transfer to a large bowl and stir in the oats and raisins. Spoon and equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well.
• 1/2 cup nondairy milk • 1 – 15 once can pumpkin (not pumpkin pie filling) • 1/2 cup date paste (see recipe below) • 2 tablespoons ground flax seeds • 1 tablespoon Pumpkin Pie Spice • 1 tablespoon Alcohol-free Vanilla • 1 cup raisins • 3 cups gluten free oats
VegWorld Magazine
BAKE: 45 MINUTES
Issue 019 - March 2014
41