Wednesday, June 27, 2012

Announcing my newest adventure!
My dear friend, Christina Cretella and I have started a raw food catering, instruction and personal chef business! Last night we had our premier event! It was a smashing success and we loved every minute of is.
Chrstina and I are both passionate women making a difference in the world in our own way. 
We wanted to spend our time together as friends bringing awareness, health and happiness to others! 
Our dream came true last night and it is the beginning of amazing new opportunities for both of us!
I am very exicted about the future of Rawk Starz!

Here we are preparing delicious raw foods for our group last night!

Here is just one of the appetizers we put our for our class last night
These are Raw Walnut and Zucchini Crackers with Raw Pub Cheese and Raw Dill Cheese. SO delicious! Everyone loved it!

If you live in New England and have an event you need catered with the healthiest, most high-vibe food on Earth, contact us!

Thursday, June 7, 2012

Kickin' Key Lime Pie!

I created this recipe because of my incredible love for limes! 
I did a blog entry a few years ago about my search for Lime Starburst candy. They used to be part of the selection when I was a kid, but they got rid of them in 1978. Here is the blog entry that I wrote when I was pregnant with my son, Orion.

I have since had them gifted and mailed to me from all over the country. 
This pie totally gives me my lime fix. It is tart, creamy and delicious! I know it will rock your world too

1 and 1/2 cups soaked cashews
1/2 cup raw honey
1/2 cup coconut oil
2 tsp. organic vanilla extract
Juice from 6 -7 key limes

Mix in VItamix blender until creamy and smooth!
I did grate a little bit of lime zest into the batter after it was blended to give it a little color. The texture is like coconut, so if you don't like that, you can leave it out.

1 1/2 cup raw pecans
6 pitted medjool dates 
process in food processor and push into bottom of pie plate.

Pour Key Lime filling over crust

Set in freezer for two hours, then move to refrigerator. 

Prepare to be rawked
Side note: I made this trivet after an epic fail at making a bowl in pottery class. I never knew how much I'd use it! Sometimes what you think is a failure is a gift.

Tuesday, June 5, 2012

Sexy, Raw Lasagna

I love making raw recipes with my friends. It is so much fun to all get together and while our kids play we create and enjoy delicious raw meals together. There is a circle of us who are all on the raw path and we all support one another and share tips and ideas. I love being together as women and connecting in this way.
This week my friend Josha brought over a raw lasagna recipe that we all tweaked to make it our own. 
The result was simply amazing! This was by far one of the best raw dishes that I have ever tasted. It was good the next day too, but not as good as when it was fresh.
We served this with a salad with my friend Jen's Raw Chipotle salad dressing. So delish!!

Lemon-Cashew “Ricotta”
2 cups raw cashews, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt

Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes

Basil-Walnut Pesto
2 cups packed basil leaves
1⁄2 cup raw walnuts
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

3 medium zucchini, ends trimmed
3 medium tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves

UnCooking Instructions
Lemon-Cashew “Ricotta”

Place the cashews, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce
Place all ingredients in a blender, and process until smooth.

Basil-Walnut Pesto
Place all ingredients in a blender, and process until smooth.

Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1⁄3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1⁄3 of each. Layer on 1⁄3 of the tomato slices, and sprinkle with 1⁄3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Josha and Jen building the lasagna

Bonding with friends with our combined passion for raw food is one of my favorite things to do, especially if the recipe is intensive like this one is. Enjoy time with your loved ones too and rawk your way to health and happiness together!!

Raw Pad Thai with Cilantro Corn Salad

If you haven't bought a spiralizer yet, get on it! It completely changes the texture of zucchini and carrots from soggy shreds to delicious, crisp vessels for amazing raw sauces! 
Spiralizers are affordable and fun to use!

Raw Pad Thai and Cilantro Corn Salad
Dayna's Raw Pad Thai

2 large Zuke - spiralized!
1 Tbl tahini
2 Tbl  Bragg's liquid aminos (natural soy sauce)
1/4 cup lemon juice
1/4 cup lime juice
2 Tbl. olive oil
1 Tbl. raw agave
1 cup water

Blend all ingredients in your Vitamix or high speed blender. Pour over zuke noodles, toss and enjoy!

Corn and Cilantro Salad

2 Cups corn, cut from the cob
1/4 cup cilantro chopped
1/2 cup celery chopped small
1/2 cup zuke chopped small
1/2 cup tomato chopped small
1/2 cup red onion finely chopped

2 Tbl olive oil
1 Tbl. raw honey
1/4 cup lime juice
1/4 tsp. mustard seed ground in coffee mill
pink salt and pepper
1/4 cashews
water to enable it to blend together

Blend well and pour over salad and toss.

Enjoy these two recipes together for a perfect Rawkin' meal!

Friday, June 1, 2012

Rawkin' the World!

I recently visited London and while I was there, I just had to check out two of the hottest raw restaurants in the city! For lunch I visited the InSpiral Cafe. It was AMAZING! The prices were fair and the food was plentiful. It was nice to experience the Raw Culture abroad. 

As I shift to new opportunities as a raw food coach and personal chef, it was important for me to learn about and taste raw foods from around the world. I gained so much insight and joy from the places I visited and the people that I met. I know it aided me well on this journey to help others.

The second Raw restaurant that I was able to experience was the one and only SAF! It wasn't as good as InSpiral and the prices were very high - I am assuming because of the atmosphere - which was very upscale. I wasn't impressed with the employees who knew nothing about raw food, whereas at InSpiral, the employees were very passionate about what they were serving. 

Here I am with my Mom, Darlene, who is also a Raw Vegan. It was so nice to spend time with her in her home in England and create Raw meals together. It was a visit that I will never forget. I am so grateful to have parents who are on a similar path that I am with health and happiness.