Faye's Kitchen - Recipes

Mac & Cheese

I cringe each time my 6'2", 17 yr. old son says "I'll just make Mac 'n Cheese" when asked if he is hungry. For the most part I have backed way off in offering unrequested nutritional advice. One has to choose their battles carefully with a teenager. I began buying the healthiest boxed Mac 'n Cheese I could find. Since he likes to add (I don't know if I am able to write it) hot dogs also, I buy the nitrate-free-please-make-these-be-real-food kind. I still cringe. I don't eat this way. How did the first box of Mac 'n Cheese get in this house anyway!

Yesterday while doing the Mac 'n Cheese ritual, I paused.
I smiled.
I had, in my opinion anyway, a great idea!
I looked around to see if he was watching me.
You know the part of making the Cheese sauce for the Mac?
Well, rather than adding butter or margarine to the milk I added
1 TABLESPOON VIVAGAVE!!!
I mixed the milk, cheese powder and Vivagave until blended then poured it on the Mac, mixed well over low heat.
I served it up to him and waited.
"This is good." he said.
He ate the whole box of it.
Nothing new with that.
What is new is the added 10grams of FIBER FROM THE VIVAGAVE!

Now I'm inspired...I feel another idea coming on!

All good things,

faye

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Tomato Cocktail Sauce with Grilled Shrimp

For some zing, and if Tequila is your thing . . . add some!
 
Makes approximately 2 cups
 
Ingredients:
6 plum tomatoes, halved, scoop seeds out
3 tablespoons tomato paste or chili sauce (if using chili sauce go easy on the chili powder...or not)
2 cloves garlic, smashed
3 tablespoons VIVAGAVE
1 teaspoon agave nectar
2 teaspoons chili powder or, for a smoky flavor, use chipotle chili powder
1/4 teaspoon cumin
3 heaping teaspoons prepared horseradish*
Dash worcestershire sauce** 
Juice of 1 lime
1 tablespoon chopped cilantro leaves
1/2 teaspoon olive oil
1/2 teaspoon sea salt
Freshly ground black pepper
 
1 avocado, cubed
 
Grilled large shrimp or bay shrimp
 
Directions
Place all ingredients (except avocado and shrimp) in food processor and 'pulse' a few times. Taste and adjust seasonings. 
Process until slightly smooth.
 
In a small mixing bowl add avocado to cocktail sauce.
 
Option 1 - Large grilled shrimp
Spoon sauce into cocktail glass 3/4 full.
Hang grilled large shrimp around glass.
Garnish with lime wedge and sprig of cilantro.
 
Option 2 - Grilled large shrimp
Add avocado to cocktail sauce.
Serve as side on platter of grilled large shrimp.
 
Option 3 - Bay shrimp
Add bay shrimp and avocado to cocktail sauce reserving some bay shrimp for topping.
Spoon into cocktail glass 3/4 full.
Top with bay shrimp.
Garnish with lime wedge and sprig of cilantro.
　
*For a gluten-free prepared horseradish look in the refrigerated section of store.
** Gluten free worcestershire is available.
 

Grilled Large Shrimp

Ingredients
Juice from 1 lime
4 tablespoons olive oil
Dash of cumin
Dash of sea salt
Fresh ground pepper
1 ounce Tequila, optional
 
1 pound peeled and deveined large shrimp, tails on
 
Directions
Mix ingredients together in a resealable plastic bag. Add shrimp. Seal bag, getting as much air out as possible. 
Marinate in refrigerator for 20 minutes.
Lightly oil grate on grill.
Remove shrimp from marinade.
Grill shrimp about 2 to 3 minutes per side, until bright pink on outside and opaque on inside.

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Vivagave Sesame Broccoli

Sesame seed oil is a potent antioxidant, broccoli packs the most nutritional punch of any vegetable and VIVAGAVE is a gluten-free fiber find!
Oh and, the fragrance of warm toasted sesame seeds!
 
2 large bunches of broccoli cut into florets
1/4 cup sake 
1 1/2 tblsp tamari
2 tsp sesame oil
1 tsp agave nectar
2 tblsp VIVAGAVE 
 
1/2 cup Sesame seeds, toasted
 
DIRECTIONS:
I toast the sesame seeds on med-low heat in a non-stick saute pan, keeping an eye on, stirring occasionally, while I prepare the broccoli and sauce. 
 
Steam broccoli until crisp tender. Let cool to room temperature or if you prefer a hot dish make sauce first.
 
Sauce: Combine next 5 ingredients in a bowl and mix well or if serving hot, place mixed ingredients in a small saucepan and heat through.
 
Place Broccoli in a large bowl and toss with sauce and toasted sesame seeds.
 
 
*To make a salad dressing out of the sauce substitute rice wine vinegar for the sake, 2 tblsp rather than 2 tsp sesame oil and about 1/3 a cup of a lighter oil like safflower or canola. 
 
Whisk by hand or use blender.
Taste and adjust seasonings. 
 
Salt and pepper to taste.
 
Bye for now,
 
faye

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Whipped Sweet Potatoes

1lb. Sweet Potatoes, peel and cut into 2-inch pieces
Milk. I use Hemp milk or Coconut milk
2 Tablespoons Vivagave
Optional: whip in some fresh grated Ginger or Cinnamon

Steam Sweet Potatoes for 8 to 10 minutes or boil them by covering Sweets with water, bringing to a boil, cooking until soft, then draining.
Mix 2 Tablespoons Vivagave into about 1/2 a cup of the milk.

Whipping the potatoes:
In a mixer, on a low speed, add a little of the Vivagave milk to the Sweets. Whip. Gradually add Vivagave milk as needed and increase speed until smooth and light.
Taste and adjust spices if needed.
Taste it first before adding any salt and pepper, if needed at all.
　
Pour any leftover Vivagave milk in a cup of hot tea!

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Le Pain de Crudités

(The Bread of Raw Vegetables)

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

14 oz. organic whole flax seeds
Ground flax seeds down into a powder. Transfer to a large mixing bowl.
In a food processor combine:
1 yellow onion
2 cloves of garlic
1/4 a red bell pepper
1 whole carrot
1 apple
1 1/2 Tablespoons VivAgave Powder (Original)

Process the above ingredients into fully combined. It is ok if there are still visible pieces of vegetable in the mixture.
Add vegetables to ground flax.
Add:
2 Tablespoons Organic, Cold-pressed, Unfiltered Olive Oil
1 Tablespoon Organic, Cold-Pressed, Unfiltered Sesame Oil
2 Tablespoons filtered water
1 Teaspoon Sea Salt

Mix vegetables, ground flax, oils, water, and sea salt until fully integrated. What should result is a fairly sticky bread-like 'dough'.
Divide your dough in half and with an offset spatula spread over two teflex dehydrator sheets. You can make your bread as thin or thick as you like, but know that the thicker the loaf the longer it will take to dehydrate.
Place in your dehydrator @ 115 degrees for 3 hours.
After 3rd hour score your bread slices, flip your bread onto dehydrator tray and slowly/carefully remove teflex sheets. This side of the bread will still be sticky. Put back in dehydrator overnight.
Store in airtight glass container for best results.

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Not-So-Chicken Salad

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

2 cups soaked raw sunflower seeds (soaked overnight)
4 stalks of celery - chopped
1/2 cup white onion – chopped (red onion, shallot, or scallions work awesomely here as well!)
Juice of 1 lemon
1 bunch of parsley – roughly chopped
1/2 t garlic powder or 1 clove garlic
1 T Extra Virgin, Cold-Pressed Olive Oil
1/8 t turmeric powder
1 tablespoon VivAgave (Original)
Sea salt and black pepper to taste

Roughly process your sunflower seeds,clove of garlic (if you are replacing whole clove with powder), VivAgave Original Powder in food processor. Transfer to a mixing bowl and combine your lemon juice, turmeric, sea salt, black pepper, and olive oil. Mix until all ingredients incorporated. Add in chopped celery, onion, and parsley. Mix all together and enjoy!

If you are feeling like you want to add a kick to your Un-Chicken Salad I would suggest adding curry powder. It is absolutely delicious! Also, adding pomegranate seeds gives this an additional crunch and flavor that just bursts in your mouth!

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Chocolate Peanut Butter Truffles

1 cup heavy cream
1 cup natural peanut butter (I used chunky)
4 Tbls cocoa powder
Pure agave equal to 2 and 1/2 cups sugar
1 and 1/2 cups Vivagave Inulin

In a mixing bowl, add all ingredients, except the Vivagve Inulin and beat on low speed until combined. While continuing beating, add the Vivagave Inulin and mix for about 1 minute. Let the mixture sit for a couple of minutes to solidify. Using a tablespoon, scrape about 1/2 a Tbls amount and roll into a ball with your hands. (I used enough to form balls about an inch in diameter.) I then rolled the truffles in cocoa powder and placed on a wax paper lined baking sheet. Then refrigerate for 1 hour remove from the baking sheet and transfer to a covered container and refrigerate until ready to serve. I made 49 truffles with this recipe. These have a wonderful chocolate peanut butter flavor without being overly sweet. Each truffle averaged 0.72 net carbs and 39 calories.

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Cinnamon Donut Holes with VivAgave Vanilla - Cinnamon Glaze

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

1 cup walnuts
1/2 cup pecans
1/2 cup almonds
1 cup of dried coconut 
1 cup dates (pitted)
2 Tablespoons VivAgave (Orginal)
Dash of vanilla extract
Pinch of Sea Salt
1 tablespoon cinnamon
Dash of nutmeg
Process dates, almonds, and coconut until crumbly. Add in walnuts and pecans, process. Lastly, add in the remaining ingredients and pulse. Small pieces of nuts remaining in the dough is ok as you do not want to over process or your mixture will get too oily. Form the dough into balls that stick together and roll in more dried coconut and cinnamon if desired.

Cinnamon-Vanilla Glaze:
1 cup agave
1 1/2 teaspoons of coconut oil, melted (This will help glaze sauce set.)
3 heaping tablespoons Vanilla VivAgave
1 teaspoon cinnamon
1 tablespoon maple syrup
Dash of vanilla
1 pinch of sea salt
Mix ingredients by hand in bowl. Drizzle sauce over donut holes and let set in the refrigerator. 

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D-Lish Nutty Cashew Cookies

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

(My family and friends often refer to me as “Lish” short for Alysha.  I wish I could take credit for the naming of these fantastic cookies, but my future father-in-law came up with the title for these nutty gems. He deemed them “D-Lish”, aka ‘ d-LISH-ous’ in honor of my name! )
1 cup raw organic cashews (soaked 1 hour)
1 cup raw organic cashews (unsoaked) ground into flour
1 cup raw organic walnuts (unsoaked)
1 cup raw organic pumpkin seeds (soaked 2-4 hours)
2 Tablespoons Coconut Butter
2-3 Tablespoons agave or maple syrup
2 tablespoons Organic Chia Seeds
2 Tablespoons Organic Hemp Seeds
4 Tablespoons VivAgave Vanilla Powder
1 Organic Gala Apple
Dash of Vanilla extract or seeds from one vanilla bean
Dash of sea salt

First, grind your un-soaked cashews into a fine powder via a high speed blender or coffee/spice grinder. Remove and place in large mixing bowl. Add chia and hemp seeds to cashew flour.

In a food processor coarsely chop your walnuts and then transfer them to the mixing bowl with your cashew flour as well.
Repeat this process with pumpkin seeds after you drain them. There should be small, but visible pieces of nut.

Then, drain your soaked cashews and transfer to food processor. Combine with coconut butter, agave or maple syrup, VivAgave Vanilla Powder, Gala apple, vanilla bean or extract, and sea salt. Process until cashews and all ingredients are fully combined. The result should be a thick paste that starts to ball up. While the apple should provide the necessary liquid, you may have to add small amounts of water or nut milk to keep this moving, but be careful not to add too much though... about 1 tablespoon at a time; you don't want this to turn into a cashew sauce! (Taste to test for desired sweetness, as this is subjective!)

Transfer your cookie dough to large mixing bowl with the rest of your ingredients.
With your hands (as this surely results in added love to these D-Lish cookies) combine all your ingredients together.

Form your cookies and place them on dehydrator tray. Set the temperature to 110 degrees and dehydrate for at least 6 hours. The longer you leave them in there the more they will dehydrate through. The result should be a ridiculously soft, chewy cookie with a slight outer crispness!

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Decadent Chocolate Mousse

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

3 avocados (should be soft to touch, but not mushy)
8-10 Organic Medjool Dates
1 t vanilla extract
Dash of sea salt
3 Tablespoons VivAgave Cocoa Powder
4-5 T Raw Cacao Powder (adding more or less depending on your love of chocolate; remember, raw cacao is very bitter because it contains no processed sugars or milk so start with less and add more until you have reached a desired flavor!)
In food processor, process avocados until creamy. Add in dates and process until avocado and dates are fully incorporated. Add in vanilla, sea salt, and VivAgave Cocoa Power, and cacao powder. Blend until avocado and remaining ingredients are fully incorporated; you will probably have to stop and scrape down the sides to make sure the entire avocado makes it into the mousse.
Optional: top with Cacao Nibs or soaked and dehydrated Buckwheat groats for that extra added "crunch"!

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Pumpkin Bars

For a denser/chewier bar adjust the amount of each flour as long as 4 cups total flour is used. For example, use 1 cup Millet flour, 2 cups Brown rice flour & 1 cup Quinoa flour. For a lighter bar use more Millet Flour than Quinoa flour.

Makes approx. 2 dozen depending on size of cut.

2 cups Millet flour
1 cup Brown rice flour
1 cup Quinoa flour
3 tsps baking powder
1 tsp guar gum 
2 tsp cinnamon or pumpkin pie spice
1/2 tsp sea salt
 
3/4 cup egg whites
1/4 cup Vanilla Vivagave (If you use the regular Vivagave add 1/2 teaspoon Vanilla extract)
3/4 cup agave nectar or less depending on the flour used. Quinoa is a sweet flour.
2 cups pumpkin puree
3/4 cup Greek Gods Whole Plain Yogurt 
3/4 cup raisins

Pre-heat oven to 350 degrees
Lightly oil or use cooking spray on a 15x10 x1" baking pan.
 
In a large mixing bowl combine the dry ingredients, except the Vivagave. Set aside.
 
In a standing mixer beat egg whites, Vivagave, agave nectar, yogurt and pumpkin puree together until smooth and light.
Add dry ingredients 1 cup at a time. 
 
Stir in raisins.
 
Spread batter evenly in baking pan.
Bake 30 to 35 minutes. Test for doneness with a toothpick.
 
Cool slightly then spread glaze on top. Recipe for glaze follows.
Cut into bars. 
 
Vanilla Cinnamon Glaze (optional):
 
2 tablespoons water
1 tablespoon Vanilla Vivagave
1/4 cup agave nectar
1/4 teaspoon cinnamon
 
In a small non-stick saucepan combine all ingredients. Over medium to med-hi heat bring to a boil until glaze thickens a little (about 4 minutes).
 
Spread or drizzle over bars before cutting..

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Breakfast Replacement Smoothie

1/2 cup Grape Nuts cereal
1/2 cup greek yogurt
1 cup ice
1 banana
2 cups juice (orange, apple or pineapple)
2 teaspoons Vivagave Inulin

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Cookies N'Cream Smoothie

(All Organic)

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

1 cup Raw Coconut Flakes
2 cups Almond or Cashew Milk
2 tablespoons VivAgave Vanilla Inulin Powder
1 cup Wild Organic Blueberries
3 Bananas
2 Baby Bananas
3 tablespoons Flax Seeds
1 cup Frozen Mango
1 apple (Organic Fuji or Gala works best.)
3 big handfuls of Spinach

In Vitamix combine coconut flakes, almond milk, Vanilla VivAgave, bananas, baby bananas, and apple. Blend. Add in spinach and blend on high until spinach and the above ingredients are fully combined. Add in your frozen fruit. Enjoy this thick, rich, nutritious breakfast shake!

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Stress Reliever Strawberry Smoothie

2 1/2 cups strawberries
1/2 cup strawberry nectar
1 pitted peach
1 cup Greek yogurt
2 cups ice
2 teaspoons Vanilla Vivagave Inulin

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Protein Smoothie

1 banana cut up
2-3 strawberries, hulled and cut in half
1 scoop protein powder
2 tablespoons pure Agave
1 cup nonfat milk
2 teaspoons Cocoa Vivagave Inulin
3/4 - 1 1/2 cup ice

Preparation
1. Place banana, strawberries, protein powder, and pure Agave in a blender.
2. Blend until smooth.
3. Add ice and blend until ice is incorporated and mixture is thick.

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Very Berry Shake

serves 2
1 cup fresh strawberries
1 cup pineapple chunks
1/2 cup raspberries
2 tablespoons limeade
1 cup non-fat plain yogurt
2 tsps Vanilla Vivagave

Process all the ingredients in a blender until smooth.
A great breakfast in a glass!

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Wondrous Hot Chocolate

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

3 cups of homemade organic raw cashew milk (1 cup cashews to 3 cups water, blended or you could use any organic nut milk variation)
Gently heat nut milk on the stove until it is warm to the touch. Transfer to blender.
Add in:
1 Tablespoon Vanilla VivAgave
2 Tablespoons Cocoa VivAgave
3 Tablespoons Raw Cacao Powder
2 Tablespoons Maple Syrup
Dash Himalayan Sea Salt

Blend on high. The result is a rich, frothy, hot coco!
If you enjoy sweeter hot chocolate, go ahead; add more maple syrup or some more agave. I really enjoy the slight bitterness of raw cacao so I prefer to leave it slightly less sweet than your average sugar-loaded, processed packaged hot chocolate!

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Vivagave Mint Green Ice Tea

1 quart water
1/4 to 1/3 cup Vivagave
13 bags of Green Tea or any favorite tea
1/4 cup fresh mint leaves, lightly packed
1 6 ounce can pulp-free frozen orange juice concentrate
Juice from 2 lemons
Mint sprigs for garnish

In a large saucepan mix 1/4 cup Vivagave into 1 quart water.
Add tea and mint leaves.
Cover, bring to a boil and remove from heat.
Let steep 30 minutes.

Add orange juice concentrate, lemon juice, and enough water to make 2 quarts.
Strain.
Check sweetness. Add more Vivagave if needed.
Chill.
Serve over ice, garnish with mint leaves.

Makes 2 quarts

Try substituting Ginger Mint sometime. Play with this one, different teas, different mints.

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Hummus

2 cans Garbanzo Beans
4 to 5 Garlic cloves or 1 tablespoon Granulated Garlic
2 to 3 tablespoons Vivagave
1/2 cup Tahini
Juice from 2 large lemons
1/4 Extra Virgin Olive Oil

Fresh ground black pepper
Paprika

Set aside 4 or 5 garbanzos for garnish.

Bring 2 cans Garbanzo beans to a boil.
Pour hot Garbanzo beans including the liquid into a food processor or blender. Process on low.
One at a time add the Garlic, Vivagave, Tahini and lemon juice.
Slowly drizzle extra virgin olive oil into processor or blender. 
Spread Hummus on platter. Sprinkle Paprika on half (Middle Eastern style) and fresh ground Black Pepper on other half (Mediterranean style). Lightly drizzle extra virgin olive oil on both sides. Sprinkle 4 or 5 garbanzo beans on top. Serve with warm pita bread.

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Vivagave Mustard Dressing

2 Tblsp (1ounce) Red Wine Vinegar
2 Tsp fresh Lemon juice
2 Garlic cloves, crushed and minced
1 Shallot, minced
1 Tblsp Dijon Mustard
1 Tblsp Vivagave
1 Tblsp Agave Nectar
1 Tsp Anchovy paste or 6 canned anchovies (equals about 1/2 can). Canned Anchovies are not as strong as paste.
5 ounces Extra Virgin Olive Oil

Place all ingredients except the Olive Oil in a food processor or blender. Blend.
Drizzle in 5 ounces Olive oil like you have all the time in the world. I take the opportunity to think about nothing except how fast the drops of oil can go before turning into a thin stream and listening to the low drone of the food processor until all the olive is in, the dressing smooth and I am more relaxed.
Add Oregano or fresh Rosemary (or both!). Salt (if you must) and fresh ground pepper to taste. Give it another whirl and it is ready.
　
For an even quicker dressing whisk the following ingredients in a bowl:

Mustard
Extra Virgin Olive Oil
Vinegar
garlic
Vivagave
Agave nectar
Salt & pepper to taste

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Peanut Butter and Celery

1 16 ounce jar peanut butter, room temperature
1/4 cup VIVAGAVE
Celery stalks
 
Add 1/4 cup Vivagave to jar of peanut butter. Mix well.
Spread peanut butter on celery.
Cut into lengths of your choice.

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Smoked Gouda Cheese Sauce

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

1 cup raw cashews (soaked 2 hours)
1/3 cup of raw almond milk
1 tablespoon filtered water
1 tablespoon VivAgave (Original)
1 Organic Red Bell Pepper
2 cloves of garlic (3 if you are using small cloves)
1 green onion/scallion
4 T Nutritional Yeast Flakes
2 T Wheat-Free Tamari
1 T Mellow White Miso
Dash of turmeric for color
Sea Salt and black pepper to taste!
1 cap of Liquid Smoke

(While liquid smoke is not raw, it is what gives this sauce a fantastic smoked Gouda taste. You only need a tiny bit of this to impart the smoky flavor so only fill the cap of the liquid smoke and pour into the sauce.)
Blend it up and enjoy poured over your pasta of choice. This also makes a great dip for veggies (add less almond milk for a thicker consistency) or a no-cheese fondue! You can change up this sauce by omitting the liquid smoke and adding your favorite spice combinations like curry, basil, or thyme.

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Ranch Dressing

Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010

1-2 cups of cashews soaked overnight
1 cup of chopped basil
1 cup of chopped dill
1 cup filtered water for blending
Juice of one lemon
1/3 cup Apple Cider Vinegar
1/3 cup Organic, Extra-Virgin, Cold-Pressed Olive Oil
3 T maple syrup
2 cloves of garlic
2 tablespoons VivAgave (Original)
1 1/2 t black pepper
1 t garlic powder
3 t onion powder
Sea salt to taste
Combine all ingredients except for basil and dill in the blender. Add in chopped basil and dill and pulse so that there are still visible pieces of dill and basil in the dressing. OR simply add in chopped basil and dill at the end to preserve the white "ranch" color.
Note: The ranch dressing is fantastic on the Un-Chicken or in any wrap as well – working as a mock mayo. Remember, the more liquid you add the thinner the dressing will become. If you want to work this as a spread, add less water to the mixture!

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