Raw “Nachos”

This dish has a creamy cheese sauce and sun-dried tomato sauce made from cashews. It also has marinated onions, sprouted lentils, and beets as chips. Raw food has full flavor, and full amounts of nutrients. The feeling of eating an entirely raw, extremely healthy, and filling meal is seriously like  no other. There are so many ways to experiment with raw foods and the flavors and textures they offer.

Nacho recipe:

Beets

Kale

Sprouted Lentils

Marinated onions

cilantro

lemon

avocado
Slice the beets very thin. You want them to be the chips in your nachos. Nice thin and crunchy beets add flavor and all the added benefits of beets. See all additional recipes below for the other ingredients. Layer the desired amount of beets, kale, lentils, avocado, and onions and then drizzle with both sauces and add desired amount of lemon juice and cilantro. Add any other veggies you’d like! Mushrooms, pickles, jalepenos, or carrot would all be great additions.

Cheeze sauce (bulk recipe):

1 cup cashews

1 cup water

1/2 cup nutritional yeast

2 tbsp extra virgin olive oil

few dashes of dried basil

few dashes of cayenne

dash of salt

Blend all the ingredients together until the sauce has a smooth and creamy consistency. I love a simple cashew based cheese sauce. The base is simply cashews, water and olive oil. A little bit of herbs and spices adds a little more flavor. I like to add a little bit of sriracha to mine as well, I love spiciness. You’ll have plenty of this leftover to spread on sandwiches, put on raw noodles, use as a dip or a salad dressing and etc.

Sun-dried tomato sauce:

1/2 cup cashews

1/2 cup water

1 tbsp oil

few dashes of cayenne

1 tsp nutritional yeast

dash of salt

1 tsp white miso

1 tsp maple syrup

1 tbsp onion

2 – 3 sun-dried tomato

up to 2 cups water

Add half the water and the rest of the ingredients except sun-dried tomato in blender and blend until smooth. Add each sun-dried tomato one by one and taste until it’s to your liking. Too much sun-dried tomato can make it too strong so go one by one to make sure it tastes good to you. Add the rest of the water as needed. You’ll have some leftover of this sauce too for  another batch of nachos and etc.

Marinated onions:

Red onion

White onion

1 tsp braggs liquid aminos

1 tsp coconut aminos

1 tsp maple syrup

Cut rings off of both the red and white onion. It’s up to you how much you want, I only did a little bit but if you love onions and if you want to add extra spiciness, add more onion. If you don’t have coconut aminos, that’s fine. Add a little bit more braggs or maple syrup or both. Put the onion in a bowl with the liquid and let sit while you prepare the rest, at least ten minutes.

Sprouted lentils:

You need to prepare ahead of time for this. To sprout lentils, take the desired amount and place in a bowl of water for at least 7 hours. After soaking, leave in a colander overnight or at least 8 hours. Soon enough the lentils will start to sprout. Full sprouting time is around 3 days but lentils will start to sprout after about one day. After they’re done sprouting, keep in the fridge to keep them fresh. I used mine after the first day of sprouting.

There is a lot of flavor in this dish so it wasn’t hard for me to sit down and enjoy it slowly. I tend to usually eat quite fast, so it was nice to be able to take my time without even trying. I’m still rather new to raw food but I’m continually taking classes and learning and looking at recipes!

Jules Thin Crust Pizza Review

If you live in Pennsylvania, you have to try Jules Thin Crust Pizza. They have four or five different locations I believe and it is just so amazing. They use locally grown and organic ingredients whenever possible, they make whole wheat thin crust, and they even offer vegan cheese and gluten free options!

They have so many great options of pizza. They have several different veggie combinations and you can make your own. I ordered one with kale, mandarin oranges, red onion, apple and lemon vinaigrette. I also added fig jam, carmelized onions, and daiya cheese! It was amazing. It was sweet and healthy and delicious. Literally one of the best pizzas I ever ate. I really hope Jules becomes extremely popular and expands to other states and areas because it is just so good and the fact that it offers vegan cheese and so many unique toppings that I’ve never seen at other places like the fig jam (which was soo good).  They also offer gluten free options and collaborate with the Gluten Intolerance Group of America. A medium of the kale, apple, orange, onion and vinaigrette pizza was 13.50 and with all the extras I added it came to about $18.00. It’s not the cheapest place in the world, but I think it’s worth it though.  I ate half when I got it and saved another half for lunch at work and it was super good cold. In the store they also have pre made pizza and you can order slices. The last time I was in there they even had a pizza with daiya already made with slices to order! I really love this place and you should definitely check it out if you’re ever near one!