Creamy-Cucumber-Dill mock gryo sauce

Cucumber and dill gyro sauce:

1 small cucumber or 1/2 large cucumber****

1 cup of soaked cashews****1 heaping tbls of dried dill or a hand full of freash dill****1 tsp of sea salt***** juice of 1 lemon****

1-2 cloves of garlic or garlic powder****1/4 cup of coconut water or you can subsitute w/ some stevia/agave/date.**** Blend in a blender till its really smooth and shiny.

Serve with a dash of paprika. It great on some marinated mushrooms, spinach ,raw veggies and flax crackers. P.S. I GOT MY NEW DEHYDRATOR whooo hoo. I shared the love and gave my old one to my MIL, so she can get on the raw wagon.

New years is around the corner, but i'm not one for resolutions. Here are some of my goals that I have here at my desk that I am working on right now. Why wait?

**Stop eating after 8pm****work out each morning***keep spring water on hand***eat more greens**** eat less fat**** get in nature everyday***** be kind to myself and those around me**** Happy Holidays everyone!

"Really Green" greenbean-casserole

This was Aiden as a baby in the hospital. He was such a sweet baby.

Every thanksgiving I make greenbean casserole to bring to family get-togethers. This year I will be making two verions the bad-dairy-cooked version (for the fam) and the delicous-raw-alive verison. Here is the simple recipe. Enjoy!!!

Soak a cup of almonds the day before you make the dish for fresh Almond Milk * do not sweeten.

Soak a cup of cashews the day before also for the mushroom soup.

The night before : Either slice 2-3 hand fulls of green beans "fancy style" or buy them that way, if its possible. Next clean and slice 3-4 cups of mushrooms. Marinate the two veggies in 1/2 cup of olive oil ,salt and juice of one lemon. Let it sit over night either on the counter, in the fridge or in the dehydrator (which ever works best).

Next slice 3 onions into rings-medium thickness (not to thin, not to thick). Marinate in 1/3cup of olive oil, 1/4 cup of apple cider vinegar, 1 teaspoon of sea salt, 1/4 teaspoon of stevia (or you can use a teaspoon of agave) and spices. I used rosemary, thyme, oregano, sage and parsley. Yummmm . . . onions :). Let it sit for atleast an hour and before heading to bed throw it in the dehydrator.

In the morning you will have crispy crunchy onions, try not to eat them all, lol. Blend your almond milk and strain it for the soup:

Shiitake Soup from Matt Amsden's "RAWvolution"--------------------------------------------------------I used a mix of shitake and portabellos - but I think next time I'll just use portabellos' for a more classic taste.

3C Almond milk------2C mushsooms------3 stalks of celery (really gives it the soup taste)------------2-3cloves of garlic (but i like garlic powder for soups)-------1/3 C lemon juice-----1 tsp of sea salt -----1/4c olive oil ( I did not add this because of all the marinade oil) . Then I added a cup of cashews to the recipe for creamy goodness. Add some more spices and blend. Mix everything together, leave about half the onions for a crunchy topping. Enjoy!!! I'm off for a sled walk with kids.

For The Love of Food. (My first blog EVER)

This is G.I. Joe Ninja (aka Aiden) at his 5th birthday party, about to eat his raw vegan cake. This cake took nearly 3 hours to create-but was it was time well spent when I saw the enjoyment on everyone's face.
Recipe:
5 c walnuts -------------------------------------------------------------------------------------
1 c Almonds into paste.-------------------------------------------------------------------------
1 c raw cacao -----------------------------------------------------------------------------------
1/2c lucuma ------------------------------------------------------------------------------------
1 c raw carob -----------------------------------------------------------------------------------
1c raw cacao butter ----------------------------------------------------------------------------
1/2c agave -------------------------------------------------------------------------------------
meat of 1 young thai coconut -------------------------------------------------------------------
8 dates soaked----------------------------------------------------------------------------------
8 apricots soaked -------------------------------------------------------------------------------
1/2 tsp of vanilla -------------------------------------------------------------------------------

Grind walnuts and almonds into flour- blend dates and apricots Melt cacao butter. Mix powders and nut flour well add paste,agave, and butter. Put aside some butter and agave for frosting (about 3-4 tbs each). Put batter into two flexible pie pans Press and freeze for 15 mins. While waiting, blend coconut meat with lucuma, vanilla, cacao butter and agave. Spread some frosting between both cakes, on top and around assembled cake. Freeze again. Mix 2 tsp of each -cacao powder, butter and agave. pour in a ziplock bag, cut a tip of the bag and use for writing and decorating.








My kids love food, not just any food, they love the most nutritious and beneficial food the earth has to offer. This is lunch time at our house, Audrey is 14 months and is lovin her seaweed salad (seaweed, carrots, sesame oil, nama shoyu, agave). She loves foods that most kids would run away from like avocados, onion and DURIAN. She nearly at an entire pod of durian to herself at a potluck last night. She can even say durian!

As my kids are familiarizing themselves with the best foods ever, I am erasing my relationships with the types of food that hurt me more then helped me. I have been on a slow but steady transition path for the past year but two weeks ago (the day before my 25th birthday) I decided I would go 100% Raw as the best gift I could ever give myself. Nothing was holding me back, I have the tools, I have the support of my family, friends and the awesome raw food communityhere in AK. For once in my life I put a little spot light on myself and I'm going to be documenting my journey on what its like on the other side.