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November 30, 2011

A Day of Detox

Get ready for the New Year with an information session on the Beauty of Detox. 
Join Simone and I for "A Day of Detox," in beautiful Keratea, Greece. The itinerary includes: a raw foods cooking class, detox seminar, detox therapies (reiki, detox foot baths, reflexology), raw foods fireside lunch, including fresh juices and dessert, and a viewing of "The Beautiful Truth." 
Cost: 49 Euros
December 10th, 2011
RSVP at:

November 29, 2011

My debut Cooking Class in Athens, Greece!

Join me at one of my favorite restaurants as I share healthy holiday cooking recipes with you. Cost is 12 Euros and includes coffee and lots of fresh homemade dessert!! 

Raw Pumpkin Pecan Pie
Raw Melomakarona
Raw Winter Halva
Vegan Apple Pasta Flora

December 7, 2011

I hope to see you there!!

November 28, 2011

Sweet MIso Tahini Glaze with Eggplant and Bell Pepper

 Miso Glaze with Eggplant
2 fresh eggplants, diced
coconut or olive oil
2 yellow/green bell peppers
1/2 cup miso sauce

1. Sautee eggplant with oil over medium heat for fifteen minutes, stirring often.
2. Top with fresh bell pepper and miso glaze.

November 27, 2011

Miso Tahini Glaze- YUM, YUM, YUM!!!

If you do one thing this month, make this recipe. This sauce is so delicious that I made a point to buy some more sweet white miso over the weekend. Heaven!

Miso Tahini Glaze
2 TBSP white miso
3 TBSP tahini
Zest of 1/2 lemon
Juice of 1/2 lemon

1. Blend together and serve on vegetables, salad, quinoa, fish, poultry; anything really!!

November 26, 2011

Raw Chocolate Protein Pancakes

Another twist on my new favorite breakfast item.

Chocolate Protein Pancakes
2 bananas
1/2 cup flax
1/2 TSP cinnamon
1-2 TBSP hemp seeds
1/2 TBSP raw cacao powder
agave or maple syrup (optional)

1. Mash one banana and mix with flax until well incorporated together, about 3 minutes.
2. Add cinnamon.
3. Form into a pancake shape on a plate. Let stand for 10 minutes so that flax can soak up the juice of the banana.
4. Sprinkle with hemp seeds, cacao powder, fresh diced banana, and agave/maple syrup (optional).

A non-tradiitonal, energy-rich breakfast. Enjoy!

November 25, 2011

Raw Chocolate Banana Split Ice Cream

This is the creamiest, most delicious ice cream I have made this far. Do yourself a favor and try this recipe. It is simple and the taste is beyond heaven.

Chocolate Banana Split Ice Cream
2 bananas
1 TSP raw cacao powder
4 TBSP agave
2 TBSP shredded coconut
Garnish: shredded coconut

1. Peel and cut bananas and freeze in plastic bag in freezer for at least 2 hours. At 2 hours the bananas are just frozen enough to blend easily, so I prefer to freeze them for this amount of time- however you can freeze them for much longer if you wish.
2. Process frozen bananas with remaining ingredients and garnish with a dash of shredded coconut.

November 24, 2011

Tropical Tahini Creamsicle

A delicious morning smoothie. You can add hemp seeds for additional protein!
Tropical Tahini Creamsicle
1 cup nutmilk (I used coconut milk)
1/2 cup pineapple chunks
1 large banana
1 TBSP tahini
1 TSBP agave (optional)

This smoothie was creamy and full of tropical flavors. I omitted the agave as I felt it was sweet enough with the banana and pineapple combination. Enjoy!!

November 23, 2011

Simple Vegan Pumpkin Cheesecake

 Welcome to my favorite flavor of the year- pumpkin! This is a vegan twist on the original version, adapted from the Lunch Box Bunch. I used a coconut butter crust, which added a nice boost to the pumpkin flavor.

Vegan Pumpkin Cheesecake
1 cup soaked cashews or macadamia nuts (overnight)
3/4 cup maple syrup or agave
1 cup pumpkin or squash
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice

Crust (optional)
3/4 cup coconut oil
2 cups gluten free flour mix
dash of sea salt

1. Cut coconut oil into flour and form into dough. Roll out on a kitchen counter with a rolling pin. Use tour fingers to pull out tiny pieces and push into a greased muffin container.
2. Bake crust at 400F for about 8 minutes.
3. Blend filling ingredients and pour over coconut crust.
4. Bake at 375F for about 40 minutes, turning temperature down to 350F after about 15 minutes.

Serve with fresh whipped coconut cream, cashew cream, or devour as is!

November 22, 2011

Parsley Miso Quinoa- 4 ingredients and ready in 12 minutes!

Another use for your delicious miso dressing. Only four ingredients and ready in 12 minutes!

Parsley Miso Quinoa
1 cup water
1/2 cup quinoa
Large handful of parsley
1/4-1/3 cup miso dressing

1. Bring quinoa with 1 cup water to a boil, about two minutes.
2. Reduce and simmer about ten minutes.
3. Pull from heat, mix in fresh parsley.
4. Top with miso dressing.

November 20, 2011

Healthy Melomakarona Cookies- Vegan, gluten free and agave sweetened

Yum, yum, yum... Melokamaronas! My favorite Christmas cookie :) With half of the olive oil, gluten free flour and moistened with agave and orange juice, this is a healthier spin on the traditional Greek cookie.

Melomakarona Cookies
2 1/2 cups gluten free flour (I used oat flour, which has trace gluten levels)
3/4 cup ground walnuts to flour form (1 cup of walnut halves)
1.5 TBSP cinnamon
1 TSP nutmeg
2/3 cup cold pressed olive oil
1/2 cup orange juice
 1/2 TBSP soda
1/8 cup agave

2 cinnamon sticks
1/3-1/2 cup agave
3/4 cup water
1/2 cup orange juice
1 TSP allspice

1/3 cup ground walnuts, lightly chopped
Juice of one orange

1. Combine ingredients for cookies, mixing dry ingredients together and then adding the wet ingredients.
2. Roll small balls with your hands and bake for 25 min at 350F.
3. Bring syrup ingredients to a boil, reduce to simmer about 10 minutes.
4. Once cookies come out of the oven, pour over all the syrup and top with ground walnuts.
5. I added an extra bit of moisture by squeezing a half an orange over the cookies.

November 19, 2011

Raw Chocolate Pancakes with Orange Tahini Cream

Another delicious raw pancake!

Raw Chocolate Pancakes with Orange Tahini Cream
one large banana
1/3-1/2 cup ground flax seeds
1 TBSP raw cacao or carob powder
1 TBSP tahini
1 orange, cut in half

1. Mash banana in a bowl, add flax and mix together till fully blended. If mixture is too wet add more flax seeds. Mixture should not be too wet nor too dry. It should be moist and hold together a bit.
2. Transfer to a plate and form into a pancake shape. Allow pancake to sit for 5-10 minutes to soak up the flax.
3. Cut half of an orange and top on pancake
3. Use juice of the other 1/2  orange and blend with 1 TBSP of tahini. Drizzle on the oranges.

Raw cacao gives you a great boost of antioxidants, Vitamin C, omega fatty acids, and serotonin. The tahini gives you a strong boost of calcium and the flax takes care of your fiber requirements for the day! 

November 18, 2011

Easy Red lentil Squash Hummus

This is the BEST hummus recipe I have ever made. Nikos absolutely LOVED this dish.

Red-Lentil Squash Hummus
2 cups water
1 cup red lentils
1/3 cup olive oil
1/2 small squash
1 small onion
1/4 cup sweet white miso
2 TBSP apple cider vinegar
squeeze of one lemon
1/2 TBSP sea salt

1. Cut a squash in half and place in a pan filled with one inch of water.
2. Bake in the oven for 30 minutes at 200C.
3. Meanwhile, boil water with lentils for about 2 minutes, reduce to simmer for 10 minutes.
4. Pull lentils from heat and mix. The mixture will blend together to form a creamy consistency. Set aside.
5. Pull squash from oven and scrape out seeds.
6. Cut out half of the squash from the skin and place in a processor.
7. Add remaining ingredients, including the lentils and blend for about one minute.

Serve with crackers, fresh vegetables, salad, baked fish (shrimp is great), or apple slices.

November 17, 2011

Steamed Veggies with Sweet Miso Dressing

Another use for your miso dressing!

Steamed Veggies with Sweet Miso Dressing
One head of broccoli
Two zucchinis
One red onion
1/4 cup sweet miso dressing

1. Steam veggies in a colander for about 5 minutes.
2. Top with fresh miso dressing.

Pair this dish with some quinoa or millet, to create a more substantial meal, or you can eat your veggies raw for an extra boost of enzymes.

November 16, 2011

Raw Berry Banana Pancakes

This is a simple, quick breakfast idea. It is 100% raw which means you get more nutrient value for every bite!

 Raw Banana Pancakes
One large banana
1/3-1/2 cup ground flax seeds
1 TSP cinnamon
1/2 TSP nutmeg
Frozen berries- defrosted
Shredded coconut

1. Take a fork and mash one banana in a bowl.
2. Add flax seeds, cinnamon and nutmeg, and mash till fully blended. Mixture should not be too moist, nor too dry. It should hold together well.
3. Place on a plate and mold into pancake form. Allow to sit for 5-10 minutes to set.
4. Top with defrosted berries (or slightly warmed if you wish) and coconut.

November 15, 2011

Sweet Miso Corn and Cabbage Salad

 I had a delicious salad today with fresh cabbage, corn and parsley, from my very own local organic farmer, Dimitra Tsakiris. Thank you Dimitra!!

Cabbage has more calcium available for your body than milk, and the miso dressing provides all your essential amino acids. Parsley acts as a multi-vitamin so don't hold back on this special green goodie.

Sweet Miso Corn and Cabbage Salad
1/4 cup miso dressing
1/2 medium cabbage
1/3 cup fresh corn
large handful of fresh parsley
1 TBSP olive oil

1. Cook corn over medium heat for 2 minutes with olive oil OR if you wish to eat your salad raw, skip this step.
2. Assemble salad in a bowl and top with fresh miso dressing.

November 14, 2011

Sweet Miso Dressing

This is by far my favorite dressing. The good news is that it is super easy to make! I found some white miso at the organic store last week so I am having fun using this new taste in my recipes this week.

Miso, is made from soybeans, sea salt, and koji, a mold starter and is effective in detoxifying and eliminating toxins in the body. Miso also contains all the amino acids, which means it is a complete protein, is high in antioxidants, and rich in B-Vitamins, including B12.

White Miso is sweeter than other types of miso and is a great addition to marinades, dressings, sauces and dips. It is a fermented food, which means it provides good bacteria for your digestive system.

Sweet Miso Dressing
1/4 cup white miso
3/4 cup apple cider vinegar
1/3 cup cold pressed olive oil
1/2 cup fresh parsley
3/4 cup water (more or less)
2 small red onions
250g of tofu (about 1/2 pound)

1. Throw everything in a blender for about 1 minute.
2. Set in fridge to cool.

Will keep for about one week in your fridge. Enjoy!!

November 12, 2011

Cinnamon-Honey Potato Wedges

Nikos loved this sweet version of potato wedges. I hope you do too!

Cinnamon-Honey Potato Wedges
4 organic potatoes, cubes and skinned
2-3 TBSP olive oil
2-3 TBSP honey
Big dash cinnamon
Mini dash of sea salt

1. Cut and skin potatoes.
2. Mix honey and olive oil together and coat potatoes with mixture. Depending on size of potatoes use 2 or 3 TBSP of olive oil or honey.
3. Bake in oven at 250C for about 40 minutes, stirring every 10 minutes.
4. Top with fresh honey, cinnamon and sea salt before serving.

November 11, 2011

The Beauty of Sprouts

Sprouts have electrical currents, concentrated vitamins, minerals, amino acids, proteins, and antioxidants.
5,000 years ago doctors prescribed sprouts to heal the sick. During WWII, science from Europe tried to find a food, which needed no light, and they found sprouts, as sprouts could be grown underground.
Sprouts must be sprouted between 15-25C, or you cannot eat them. They are deactivated and collapse.
Sprouts are very cheap, there is no waste and use very little water and air.

I grew these in a sprout bag I bought from my Raw Teacher, Flora, which I hang in the kitchen cupboard, which is free from breeze and light. I wash the bag twice a day, and after three days my sprouts are ready.
There are other ways to sprout, such as in a mesh jar, or in a sprouting container, however, I prefer this way the best. 

Positives include- air circulation in bag, darker environment due to bag, the bag gives water to seeds through the day and can feed them during the day!

Step 1: Put seeds in a mesh bag and soak for 8 hours in a dark, dry place
Step 2: Put seeds in a cheese cloth bag and hang in a dark dry place.
Step 3: Rinse your seeds every morning and every night in the mesh bag and place back in the cheese cloth.
Step 4: After three days you will have beautiful little babies like these and can put them on salads, smoothies, or anything you eat! Be sure you rinse them well before you eat them. They can keep in your fridge for a few days in a covered tupperware wrapped in a napkin.

November 10, 2011

Blood-Strengthening Beet Juice

During my detox week, this was my favorite juice. Beets are great for the the strengthening the blood, a natural source of folate, stimulates the liver, as well as the immune and lymphatic systems and are packed with iron and beta carotene.

Lemon-Beet Juice
4-5 small organic beets
handful of organic parsley
1 large organic lemon
1 large thumbnail of garlic

Juice these in a juicer and drink up!

November 09, 2011

Gluten-Free Dill Corn cakes with Goat Cheese Mousse

These corn cakes didn't even make it to the table! Simple, quick, and delicious.

Gluten-Free Dill Corn Cakes with Goat Cheese Mousse
350 g of organic corn
1/4 cup gluten free flour mix
1 egg
1/2 onion, chopped fine
Olive oil for cooking
Organic goat cheese
Fresh dill

1. Mix corn, flour, egg and onion together in a bowl.
2. Cook over medium heat with olive oil.
3. Top with freshly whipped goat cheese and fresh dill.

November 08, 2011

Hot Buckwheat Flakes with fresh banana and flax seeds

A variation on your morning oats. Gluten free!!

Hot Buckwheat Flakes
1cup buckwheat flakes
2 cups water
fresh banana
2 TBSP flax seeds
sea salt
agave/honey (optional)

1. Bring water to a boil, add flakes and cook for 3-5minutes (will resemble oatmeal).
2. Place in two bowls, and top with remaining ingredients.

Buckwheat has a unique taste which can be very strong. I like the flavor of buckwheat and therefore loved this morning treat, which warmed me up before my day out on the town.

November 07, 2011

Raw Pineapple Ice Cream- my favorite ice cream recipe!!

 Raw Pineapple Ice Cream
1 TBSP coconut oil
3 TBSP pineapple juice
1 cup cashews
1/8 cup agave
1/8 cup shredded coconut

1. Process cashews till finely ground, about 1 minute.
2. Add remaining ingredients and process about 1 minute.
3. Place in freezer for at least one hour and serve with fresh coconut and cacao.

Yum, yum, yum....

November 06, 2011

Persimmon Pancakes with Cashew Butter- gluten, dairy and sugar free

 Persimmon Pancakes
1 cup buckwheat
1/2 TBSp baking powder
2/3 cup persimmon puree (about 1 large persimmon)
1/3-1/2 cup filtered water
1 egg
cinnamon, sea salt
cashew butter
hemp seeds
fresh persimmon, cubed

1. Combine all ingredients together and mix for a few minutes.
2. Pour about 1/8 cup into a medium-high pan and cook on both sides for about 2-3 minutes.
3. Top with cashew butter, hemp seeds and fresh persimmon.

November 05, 2011

Sesame Dill Quinoa

Nikos just ate this for dinner. I am detoxing so I had fresh detox broth, while he ate this delicious meal that smelled so good! I LOVE LOVE LOVE quinoa, which is not technically a grain, but instead a flowering-plant and known as a pseudocereal. Quinoa is actually more closely related to a beet or spinach, and is 18% protein, high fiber, and gluten-free. Quinoa can be made savory or sweet and replaced for couscous, rice, and oats. I like to spout my quinoa and eat it raw. I will post a recipe for spouted quinoa next week!

Sesame-Dill Quinoa
1 cup quinoa
2 cups water
1 can kidney beans
1 zucchini
2 TBSP back sesame seeds
1/4 cup raw walnuts
1/4 cup fresh dill
dash of oregano
dash of sea salt
dash of white pepper
3 TBSP olive oil
Juice of one large lemon

1. Bring quinoa and water a boil, set to low and simmer for 10 -12 minutes.
2. Sautee the zucchini with 1 TBSP olive oil over medium heat for about 5-8 minutes.
3. One quinoa is cooked, add to pan with zucchini and toss.
4. Pull from heat after a few minutes and add remaining ingredients.

November 04, 2011

Detox Salad

Detox Salad
two large handfuls of leafy greens, organic
1 yellow bell pepper, organic and sliced
1/2 avocado, sliced
1/4 cup fresh raw almond cheese
1/4 cup fresh homegrown sprouts
1-2 TBSP black sesame seeds
1-2 TBSP pumpkin seeds
olive oil, cold pressed
fresh lemon
sea salt
cayenne pepper

This salad is a gift to your body. Just to mention a few of the health bonuses: The pumpkin seeds are full of tryptophan, which fights depression, the black sesame seeds eat up all the toxins in your body, the sprouts are the most nutrient rich food source in the known world, and the raw almond cheese has calcium, Vitamin E, and will aid in lowering cholesterol. Not to mention the benefits of the protein-rich leafy greens and the healthy fats in the avocado, which keep you lean and beautiful.

November 03, 2011

Mock Raw Meatloaf with gravy

A great alternative to regular meatloaf. Very filling and flavorful. Perfect for the season!

Mock Meatloaf
1 cup almonds
1 cup walnuts
1 red bell pepper
1 tomato
1 broccoli crown
1 handful parsley
1-2 cloves of garlic
1 zucchini
1 cup red cabbage, shredded
1/4 cup flax
2 TBSP chia seeds
2 TBSP tahini
Juice of 1/2 lemon
2 TBSP agave
1 clove of garlic
sea salt

1. Blend together till finely blended. Moisture should not be too wet. If it is add some more flax to soak up the moisture.
2. Process gravy and pour on meatloaf.
3. Garnish with a parsley sprig for color and more importantly, to get your multi-vitamin.

November 02, 2011

Raw Pineapple Fudge

A quick and delicious recipe. This is a keeper!

Raw Pineapple Fudge
1 cup walnuts
1 cup raisins
1/2 cup dates
1 TBSP pineapple juice (100% juice)
1 TBSP lemon juice
Shredded coconut

1. Process the walnuts, raisins and cinnamon till a ball forms in your blender, about 30 seconds.
2. Press into the bottom of a glass pan.
3. Blend topping for about 30 seconds and pour on top of walnut crust.
4. Garnish with shredded coconut and lemon wedges.
5. Refrigerate for about 30 minutes to set (optional).

November 01, 2011

Persimmon Tahini Cookies, gluten, dairy, and sugar free

Persimmons are in season, which is great news for a persimmon-lover. These cookies are quite tasty and a great gluten and sugar free alternative to your traditional cookie.

Persimmon Tahini Cookies
1 cup gluten free flour mix
1/2 tsp soda
dash sea salt
1 organic cage-free egg, beaten
1/2 cup persimmon puree, about one large persimmon blended till smooth
2 TBSP coconut oil
2 TBSP tahini
1/4 cup agave (optional)
1/2 cup raw cashews

1. Blend all ingredients, folding in the cashews last.
2. Bake on wax paper at 200 C for about 15 minutes.