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August 31, 2011

Raw Coconut Tahini Cake

This is Alekos' favorite cake and tonight I am bringing one over to the family's house for dinner. I cannot wait to have a BITE!

Raw Coconut Tahini Cake

1 cup tahini
2 cups coconut
1/3 cup strawberries, pureed

1 cup raw cashews
2 tsp rosewater
1/4 cup coconut oil
2 TBSP agave
1/4 cup water

Diced organic strawberries

1. Combine ingredients for the cake, form on a plate, and let cool in fridge.
2. Puree ingredients for the frosting. Top cake with frosting.
3. Dice strawberries and place on top of cake.
4. Let set in fridge for about 2 hours before serving.

Thank you to Flora, my amazing raw foods teacher and guru, for this amazing recipe!!!

August 30, 2011

My Secret Sauce has been perfected!

Today I made raw tuna lettuce cups and this was by far the TASTIEST batch I have made. The ingredients I used in the tuna recipe were the same however, I slightly altered the ingredients in the avocado cream and it turned out to be a perfect combination.This sauce is so good I could sip it with a straw!

This recipe is too good to not share with you so I will rename this recipe my "not-so secret sauce." I hope you enjoy it as much as I did!!

Not-So Secret Sauce
1/2 cup raw cashews
1 ripe avocado
juice of 1/2 organic lemon
3 TBSP agave
dash of salt and white pepper

1. Blend together and serve on EVERYTHING!!!

August 29, 2011

Kiwis and Cream

This morning for breakfast I made a delicious, nutritious, combination of yogurt, fruits, and seeds. This particular combination is one of my favorites and I had to share it with you!

Kiwis and Cream
1/2 cup organic yogurt (I like non-dairy pro-biotic yogurt)
1/4 cup seeds mixture
1 kiwi, diced
1 pear, diced
1 TBSP ground flax seed

1. Combine in a bowl and enjoy!

August 28, 2011

Honeydew Melon- The Benefits

Melons digest much faster than other foods so it is suggested by many health professionals to eat this fruit on an empty stomach (so your body can soak up all the nutrients) and then wait 30 minutes to eat the rest of your meal. I have discovered many contradicting opinions on this topic so use your best judgement on when and how you choose to eat your melon. In my experience, waking up and having melon on an empty stomach feels really good and I think my body enjoys digesting the food on its own.

Honeydew Melons are high in Vitamin B and C, are low in calories, and high in copper. Melons are great for those with high blood pressure as this fruit is loaded with potassium and water. Melons are also good for your skin and will give a nice glow to your skin- remember we are what we eat!

August 27, 2011

Fish Me, Mykonos

My mom and I went downtown for a coffee today and this new spa really caught my eye. It is a "special" spa and offers a single service, one different than those you find at a traditional spa.

You put your feet in a personal tank of water that is inhabited by friendly fish that eat away your dead skin. It is marketed as a combination of a massage and a health restoration activity. There was one woman sitting inside and from what I could see, she looked rather pleased. I have been swimming along side the fish everyday and when they nibble on me it freaks me out a bit. For that reason, I am not super crazy to try this place out. But.. if you are in Mykonos and looking for something fun to do maybe this is something you would like to experience. I included the link below.

August 26, 2011

Innovation- Fresh Water

We went to Kitchen Bar last week and I ordered a sparkling water with lemon (as always) and I was given the option to try this new item, "Fresh Water." The sparkling water is served in an attractive bottle with a matching glass- very cute and trendy. The company simply sells machines that filers and oxygenizes water (both still and sparkling) and then, once an order is placed, the servers fill up a chilled bottle and serve it to you table side. Quite innovative yet simple, and the company is making a nice profit considering we paid $5.50 for a small bottle. The best part of this concept is that this type of product supports recycling and reduces waste! I love it!! XO

August 25, 2011

Raw Sushi- the Experiment

I have been experimenting with Nori paper in hopes of fiinding the perfect taste for a raw sushi roll. I used three different types of nuts: cashews, almonds and walnuts. Last week I soaked the walnuts and they tasted too sour for the combination I was using so this time around I soaked the almonds, but not the cashews or the walnuts. I tested the rolls on the family and the winner, by far, was the cashew roll. Next time I will use a pumpkin instead of a butternut squash. Make sure the squash is ripe- it makes all the difference in the world.
Here is the winning recipe!

Mock Salmon Sushi
1/2 cup cashews
1/2 cup butternut squash (RIPE!!)
1 tsp dill
1/2 tsp dulse or kelp powder
squeeze of half an organic lemon
1 cucumber, peeled and sliced lengthwise
1/2 avocado, sliced lengthwise
2 sheets large nori paper
Tamari Sauce and Fresh Ginger (optional)

1. Process nuts, set aside.
2. Process squash and add nuts, spices and lemon.
3. Assemble mixture on a sheet of nori paper; add one piece of cucumber and avocado.
4. Roll tightly, wetting the edge of the paper so when you meet the other end of the paper it sticks easily and bonds together.
5. Using a sharp knife cut small pieces.

Serve with Tamari sauce and fresh ginger.

This is a great party snack or fun to make with your friends when you feel like staying in and cooking. Guilt free eating that is so much fun to create :)

August 24, 2011

Homemade Fig Newtons with Cinnamon Cashew Butter- gluten, dairy, and sugar free

We have been snacking on these goodies all week and they seem to get tastier everyday. The muffins turned out chewy and dense- just like a real fig newton. The best part is that these muffins are only sweetened with natural fruit and contain no gluten. The Cinnamon Cashew Frosting is to die for and pairs perfectly with the fig taste.

Homemade Fig Newtons
3 cups of fresh figs (makes about 2.5 cups of fig puree)
1 1/2 cups of gluten free flour mix
1/2 cup chickpea flour
2 organic eggs, beaten
1/4 cup olive oil
2 TBSP flax seed
1 tsp baking soda
dash of salt

Cinnamon Cashew Frosting
1/2 cup raw cashews
1/4 cup water (enough water to just cover cashews in blender)
1 TBSP agave
dash of cinnamon

1. Puree figs.
2. Add eggs, olive oil, flax seed, and salt; set aside.
3. Add flours and soda.
4. Blend for about 30 seconds and pour into muffin cups.
5. Bake at 185C for 25-30 minutes.
6. While muffins are baking make frosting by pureeing all ingredients in a blender.
7. Once muffins are cool top with Cinnamon Cashew Frosting.

August 23, 2011

Banana Fig Delight- Raw & Vegan

We picked fresh figs this morning and my first thought was to make a yummy breakfast smoothie. This concoction is a tad sweet so if you are watching your sugar intake I suggest you use only one or two figs. This smoothie is perfect for those with high blood pressure due to the high potassium content from the banana and the figs.

Banana Fig Delight
3/4 cup raw almond milk
3 figs
1 small banana
1 TBSP ground flax seed
drop of vanilla

1. Blend together in a blender about 30 seconds and serve immediately.

This recipe serves one or a mini portion for two.

August 22, 2011

Fig Season has arrived in Greece- Lucky Me!!

Alekos and Anna have two fig trees on their beautiful property and early this morning I was invited to pick fresh figs with Alekos. These beauties were ripe and juicy. Many of the figs had sugar running out of the bottom and were screaming to be picked- so we did just that!

Figs are great for people with high blood pressure and are packed with fiber and antioxidants. Because figs perish quickly they are mainly sold in its dry form. I have a large bowl of figs to work with so I am going to get busy with this precious fruit before it spoils.

I will be posting some fig recipes this week so if you have figs available to you in your area pick up a few and check back for some yummy recipe ideas :)

August 21, 2011

Halloumi Cheese, Cypress

This is one of my favorite cheeses of all time. I avoid dairy products, except for some goat/sheep cheese or yogurt, so I am very happy to find a new kind of cheese that is so delicious- tastes a bit like mozzarella, both salty and sweet.

The particular cheese I used was made with goats/sheep milk (but this type of cheese can sometimes include cow milk so read the ingredient list if you are avoiding dairy). Halloumi has a high melting point and is therefore often served fried/grilled.
I prepared half of the cheese grilled and the other half raw (I liked the raw cheese much better). I drizzled with olive oil and oregano. Simply divine :)

From what I have learned, this cheese originates from Cypress and is traditionally served with watermelon in the hot summer months. We did not have any watermelon at home so we served with a green salad for an early dinner.

August 20, 2011

My logo is ready!!!

My logo is finally ready! I would like to say thank you to Robbie and Elias for your help. I am really happy with the result.

Yes... Healthy CAN be delicious!

August 19, 2011

Arachova, Greece

Today we went to a beautiful city in the Northern part of Greece called Arachova- about a 2.5 hour drive from Athens. Arachova is a popular winter destination due to the skiing areas surrounding the city. Today we had most of the quaint city to ourselves and roamed the streets taking photos and window shopping. We ate lunch at an adorable cafe and I feasted on fresh salad, beets, and xorta, while my mother and Nikos feasted on pie, lamb, and grilled feta. My favorite part of the day was buying fresh lavender from a local farmer. This man had the kindest eyes I have ever seen and I will never, ever forget him. If you are visiting Athens, rent a car and do yourself a favor and take the drive to visit this beautiful place! You will not regret it!

August 18, 2011

Forever Young Smoothie

Packed full of antioxidants, fiber, phytonutrients, and your omega 3 fatty acids, this smoothie will keep you looking young, trim, and radiant!

Forever Young Smoothie
1 cup filtered water, cold
1 cup organic black grapes, seedless
1/2 ripe avocado
2 TBSP ground flax seeds
1 TBSP raw honey
1 TBSP bee pollen

1. Blend in blender and serve immediately.

Serves two :)

August 17, 2011

Immunity Smoothie

Feeling under the weather or low on energy? Full of Vitamin C and magnesium, this drink will boost your immune system, improve your digestion, and help to lower your cholesterol. This drink really is delicious too- especially if you use ripe fruits.

Immunity Booster
1 cup filtered water, cold
1/2 cup mango
1/2 cup pineapple chunks
1/2 cup organic melon
3 TBSP pumpkin seeds
1/2 organic apple, optional

1. Blend all ingredients in a blender drink immediately.

Serves two :)

August 16, 2011

Detox Smoothie

This smoothie is a great way to start your day! Is fiber and phytonutrient rich, strengthens the bones and fights any nasty little infections you have in your body. Full of Vitamins A, C, K, iron, calcium and antioxidants.

Detox Smoothie
1.5 cup filtered water, cold
1/2 cup organic spinach
1 organic celery stalk
1 organic apple
1 banana
small handful of organic parsley
juice of one organic lemon

1. Blend all ingredients together in a blender and drink immediately.

This recipe serves two :)

August 14, 2011

Monemvasia, Greece

Nikos and I went to a beautiful small town called Monemvasia located in the Southern Peloponnese. The medieval fortress is set on a large rock about 2 Km long and 300 meters tall. The cobblestone streets are gorgeous and full of cozy cafes, romantic restaurants, and shops. This is one of my favorite places I have visited thus far in Greece and highly recommend this excursion if you are able to make the 2.5 hr drive (which was breathtaking too!!)

August 13, 2011

Sweet Avocado Bread with Cinnamon Walnut crumble, vegan, gluten, and sugar free

A unique twist on traditional banana bread!! Delicious with olive oil and fresh avocado.

Sweet Avocado Bread
1/3 cup coconut oil (or olive oil)
1 large avocado, mashed
1/3 cup agave
2 tsp cinnamon
1 cup oat flour
1/4 cup chickpea flour
1/4 cup gluten free flour
1/4 cup organic corn starch
3/4 TSP baking soda
1/3 cup soy cream
1/3 cup walnuts
dash sea salt

Topping: Cinnamon Crumble
1/3 cup walnuts
1 tsp cinnamon
2 TBSP agave

1. Blend wet ingredients and dry ingredients in separate bowls, excluding the walnuts
2. Blend together and fold in walnuts
3. Prepare topping and set aside
4. Pour batter into a greased pan and top with topping mixture
5. Bake at 200C for 45 minutes

Some people with gluten intolerance have a problem with oat products so be sure to proceed with caution (and do some extra research regarding the gluten content in oats) if you have celiac disease.

August 12, 2011

Honey banana bread, gluten/sugar free and vegan optional

Yummy-in-my-Tummy Banana Bread
1/3 cup coconut oil (or olive oil)
2 large ripe bananas, mashed
1/3 cup agave (or honey)
2 tsp cinnamon
1 1/2 cup oat flour
1/4 cup organic corn starch
3/4 TSP baking soda
1/3 cup soy flour
1/3 cup walnuts
dash sea salt

1/3 cup walnuts
2 TBSP agave or honey
1 TSP cinnamon

1. Blend wet ingredients and dry ingredients in separate bowls, excluding the walnuts
2. Blend together and fold in walnuts
3. Prepare topping and set aside
4. Pour batter into a greased pan and top with topping mixture
5. Bake at 200C for 45 minutes

Some people with gluten intolerance have a problem with oat products so be sure to proceed with caution (and do some extra research regarding the gluten content in oats) if you have celiac disease.

August 11, 2011

Chocolate Chip Coconut Cookies- gluten and dairy free, agave sweetened

Choco-Coco Cookies
6 TBSP vegan butter
3/4 cup agave
1 bio egg, beaten
2 tsp vanilla
3/4 tsp baking soda
1 cup gluten free flour
3/4 cup oat flour
1/2 cup shredded coconut
1/2 cup walnuts
3/4 cup dark bio chocolate, broken into chunks
1 tsp cinnamon
dash sea salt

1. Cream butter, agave, egg and vanilla together
2. Sift flours with soda and add to butter mixture
2. Gently fold in coconut, chocolate, spices and salt
4. Bake on parchment paper or a greased cookie sheet at 200C for 18-22 minutes

Cookies will be soft when you take them out of the oven and will harden while cooling.

August 10, 2011

Mini Pesto Goat Cheese Fritatta

I looked in our fridge, curious to make something different and exciting for lunch, and I came up with this recipe. The pesto gave just enough flavor to complement the goat cheese.

Mini Pesto Goat Cheese Fritatta
4 biological eggs
2 TBSP pesto
1/4 cup cup almond or organic soy cream
1 TBSP gluten free flour
1/4 cup soft bio goat cheese
1 TSP oregano
dash sea salt and cayenne pepper
oil for cupcake pan

1. Blend together all the ingredients
2. Pour into greased cupcake pan
3. Bake at 200C for 25 minutes

August 07, 2011

Tofu stir Fry

This is what I whipped up for lunch today.

Tofu Stir-fry
one small package of organic, non-GMO tofu, diced
1/2 head of organic broccoli, diced
1 small organic eggplant, diced
olive oil, cold pressed
juice of 1/2 lemon
2 TBSP sesame seeds
2 TBSP sunflower seeds
cayenne pepper
celtic sea salt

1. Sautee the eggplant, tofu and olive oil over medium heat for about 10 minutes, until eggplant is soft. I like to make my tofu a bit crispy around the edges.
2. In a separate bowl toss broccoli in lemon juice and add seeds.
3. Once eggplant mixture has cooled a bit, toss with the broccoli mixture.
4. Top with salt, cayenne and any other spices you prefer.

I try to eat at least 60% raw and in most cases leave at least half of the vegetables in my meals raw. This way I ensure that I am giving my body the enzymes it needs to properly digest the food (when we cook food we kill all the DNA and enzymes our bodies need to properly digest the food).

August 06, 2011

Cashew Cream Cheese Sandwiches with fresh Nectarines

We had this for breakfast this morning- DELICIOUS!!

Cashew Cream Cheese Sandwiches
raw cashew cream cheese (see recipe below)
gluten free, rye, or raw bread (or any bread you prefer)
one large organic nectarine, diced

1. Spread cream cheese on sandwiches
2. Top with fresh fruit

* To make cashew cream cheese all you need are cashews and filtered water! Put some cashews in a blender, pour water in blender till just covering the cashews. Blend and then put in a jar and cover with a cheese cloth or a napkin and let sit for 24 - 36 hours. I sometimes put one tablet of acidophilous in the cheese to increase the amount of healthy bacteria. After your cheese is ready you can store in your fridge for about 4-5 days.

August 05, 2011

Raw Morning Delight- a healthy alternative to breakfast cereal

This is a 100% raw breakfast and DELICIOUS!!

Raw Morning Delight
1/3 to 1/2 cup of raw seed mix
two kiwis, diced
one organic pear, diced

1. Put seeds in a small bowl
2. Add fresh fruit
3. Top with fresh chilled almond milk

This is such a gift to your body and a healthier alternative to breakfast cereals that are laden with sugar, gluten, and processed ingredients. I dare you to give this recipe a try and would love to hear feedback from you!!

August 04, 2011

Raw Almond Cheese with Crackers

This is a great idea for quick and healthy snack. I made some fresh almond cheese and then once it was ready crumbled the cheese on some gluten free crackers. I added a bit more olive oil to this batch of cheese which turned out better than my previous recipe. You can top the crackers with a bit of cold pressed olive oil or some fresh chilled avocado.

Raw Almond Cheese with crackers
gluten free (raw crackers are best if you can get your hands on some)
olive oil (optional)
fresh chilled avocado (optional)

1. Make some fresh almond cheese and crumble on your favorite crackers
2. Top with olive oil or fresh chilled avocado

August 03, 2011

Elpidoxori- The Hopeland

Simone, Nikos and I visited a eco-village close to Nauplio run by two women named Tina and Erato. These women left their high-paying corporate jobs for a completely different type of journey -a new life rich in quality and simplicity and fueled by nature instead of money. What a beautiful commitment!!
Elpidoxori is run on the basis of permaculture, which means that the people that reside there live off the land and only off the land. This means they grow all their own food, use solar panels for energy, and among many other interesting aspects, even uses tree leaves for toilet paper! If the village receives something from another village it is more of a tradeoff and no money is involved in the transaction (the barter system reminds me a bit of Burning Man, for those of you that do not know of Burning Man it is something worth reading up on).

Elpidoxori holds interesting eco-friendly seminars quite reguarly. You can read more about this amazing place by visiting their website.

August 02, 2011

Salmon Quinoa Salad

A high protein, omega -rich meal! This dish is great for your complexion and your memory.

Salmon Quinoa Salad
2 small organic zucchinis
one filet of salmon
1/2 cup quinoa
1 cup water
3 TBSP olive oil, cold pressed
1/2 organic cucumber
juice of one organic lemon
celtic sea salt
white pepper/cayenne pepper
fresh dill

1. Bring quinoa and water to a boil; turn heat to low and simmer for 10-15 minutes, stirring occasionally
2. Put 1 TBSP olive oil in pan and cook salmon and zucchini over medium heat until salmon is cooked thoroughly and light pink, about 12-15 minutes
3. Toss salmon/zucchini with quinoa, the remaining olive oil, lemon juice, salt, pepper and dill
4. Top with fresh cucumber slices

This dish is great hot or cold. If you make a bit extra this dish makes a great lunch which you can bring with you to work or school the following day.

August 01, 2011

Walnut Avocado Salad

This salad is quick and filling- you if you are hungry and in a time crunch you can throw this together in a snap. The peppers, avocados, and walnuts complement each other perfectly. You also get a good serving of healthy fats which keep with looking both younger and leaner.

Walnut Avocado Salad
1 avocado, diced
1 organic yellow pepper, diced
1 organic green pepper, diced
1 organic orange pepper, diced
1/3 cup raw walnuts, chopped a bit
drizzle of olive oil, cold pressed
juice of one large organic lemon
dash of celtic sea salt
dash of cayenne pepper

1. Mix together peppers and avocado and toss in olive oil and lemon juice
2. Top with walnuts, sea salt and cayenne pepper

As a side dish this salad serves two, however if you are hungry (as I was), it can feed one and be served as a main course. Enjoy!!