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Raw Truffles

Raw Truffles

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Truffles – Raw

 

This is one of two recipes I created – this one being easy, quick yet tasty – you wouldn’t know it’s raw!.  Again this recipe is a raw recipe so a great snack for kids or serve at your Christmas party / dinner – people won’t know!  Always use Raw nuts when preparing raw foods – they still have the nutritional value you are wanting in live foods.

 

 

–  2 cups Hazlenuts – ground to a powder (throw in your Vitamix flour container to do so, if you don’t have a Vitamix, your blender or even a coffee bean grinder will do but do so in small batches)

–  11/2 cups Madjool Dates (pits removed)

–  1 tsp Vanilla

–  pinch Himalayan Sea Salt

–  1/2 tsp Cinnamon

–  1/2 tsp Maca

1/2 tsp Cacao (optional – if you want more of a chocolatey flavor)

Once the Hazelnuts are ground into a flour, throw all ingredients into a processor and process until well mixed and when you take a little bit and roll into a little ball it does so easily – not falling apart or is too sticky.

At this point you can also roll the balls into Cacao or Coconut, a mixture of both or nothing!!

As you can see in the photo I did several varieties!

Enjoy and please feel free to leave a comment or share!

Thank you

Truffles

Jodi

 

How Much Raw Food is Enough?

How Much Raw Food is Enough?

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Raw Foods

There is a lot of debate surrounding this subject. Some people say that you should go 100%. Others disagree. There are those who say that the only way to get the best from raw food is if you take nothing else but it. Other people say that a diverse diet composed of 50% to 70% raw food will do just fine.

Many things are open to debate in the raw food world. Take cacao for example, some people advocate its use and say that it is the answer to your chocolate cravings. Then again, there are those who say it’s toxic and that it’s better to stay away from it.

Whether you take cacao or not depends on your own decision and whom you listen to. The same thing goes for how little or how much your diet is composed of raw food.

 I personally believe that there are no rules to what percentage of raw food you should be taking. However, if there is anything you should be listening to, it’s your body.  We are all different, we are all unique and there is NO one perfect way for everyone.

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Raw Foods

If your body is telling you that it can take more and that you can benefit from increasing your raw food intake, then go ahead. There are people who do well with 100% raw food diet. They see a great deal of improvement in their health from doing so. Many see it as a lifestyle, one that they cannot live without. It has become who they are and they cannot see anything other than taking it 100%.  AND chances are they live somewhere warm to hot and it’s easy to get fresh, raw (and probably totally organic) foods and its easier on the body when and where one is as far as warm weather is concerned!

On the other hand, some people benefit better from having a more diverse diet. It could be because their bodies cannot cope with some of the constraints of an all-raw food diet plan. Time and accessibility may also be an issue.

 If you are new to raw food and if you are wondering how much of it you should take, it is advised that you should only take the amounts that you are comfortable with. You can start with just a meal or two a day for a few days a week, or start the day with a green smoothie or substituting salads instead of fries. Some people need to ease into more- make little changes daily and build on it – don’t overwhelm yourself.

This is NOT a diet and should not appear to be restrictive – this IS a lifestyle – and one that will take you more in alignment with total health.

 Be sure to listen to how your body is reacting to your new diet. Take your energy levels into consideration. Figure out if you are getting a boost in your energy or if its making you feel bogged down.

Over time, your body will change and adjust. Soon, you may be able to live with a diet of up to 80% raw food. You may even be able to accommodate 100% on days.

The more clean foods you eat – even whole foods and or superfoods – the less dead, processed foods you will and your body will actually want or crave.

It’s better to have more real, natural food in your way of eating than not!  That is always the best choice over man made, processed, synthetic or chemical filled so called ‘food’s.  Think about that for a minute – what we now call food that was not around 20, 30 or 50 years ago

And now we have way more health problems…….it’s not rocket science!

Here’s a thought that may help you in choosing food – if it comes from a field, farm or forest choose it (with some exceptions of course like some mushrooms) and if it comes from a factory – stay away!!

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Raw Foods

Adjust your raw food intake based on how your body is reacting to it. It is your best compass and the best way of finding out how much raw food is right for you. Keep things as natural as possible. Even if you do not go for 100% raw food, ensure that you still make healthy choices. Organic food items  AND NON-GMO will work well.

Don’t be so hard on yourself when it comes to making this decision. Keep in mind that you should always listen to your body. There are no fixed rules except nurturing and nourishment. Do what is best for you and the benefits are going to follow.

Thanks for stopping by and please feel free to share this!!

Here’s to YOUR Health and an amazing day!!

Jodi

Canadian Thanksgiving

Canadian Thanksgiving

 

Wow, it kind of just snuck up on me.  I should have known as the days have gotten much shorter, but lately the weather here in Vancouver has been awesome.  Most days have been t-shirt weather, until today so I won’t complain!!

I just want to wish all my Canadian friends a wonderful and happy Thanksgiving weekend.  I will be spending tomorrow with my kids, before my daughter heads out to Banff to work for the winter – hard to believe but that time has come!

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Thanksgiving Recipes

I have much to be thankful for and I hope you do too.  Whether you are Canadian or not, I hope you enjoy these easy, raw, vegan recipes, and yes they are gluten free as well and really can be eaten any time not just Thanksgiving.   Raw, Vegan Mashed Potatoes, Mushroom Gravy and Sunflower Seed Dressing so you won’t feel like you are missing out. Yes I love cooked mashed potatoes, my mom used to make the best. I try once in awhile and it’s never quite the same but will admit still tasty!!

So enjoy and I hope you incorporate more healthy eating and plant based recipes into your way of eating and living!!

Please feel free to share

With much Gratitude

Jodi

 

 

Raw Mashed Potatoes

 

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Thanksgiving Recipes

–         1 head Cauliflower

–         ¼ cup Cashews

–         1 clove Garlic

–         ¼ cup Olive Oil

–         Salt & Pepper

Grind up Cashews until fine, set aside

Throw into a processor Cauliflower that has been cut up into chunks or big florets, add in garlic (either minced or cut up), salt and pepper to taste and process until fairly smooth.

You may have to scrape sides down a few times.

Add in ground Cashews and process further.

Add Olive oil while the processor is running in a little stream and process until well mixed and light.

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Thanksgiving Recipes

 

Sunflower Seed Dressing

 

–         1 cup soaked Sunflower seeds drained ( soak for at least an hour up till about 6 hours)

–         11/2 cups Celery chopped

–         1 Onion chopped

–         4 – 6 chopped Mushrooms

–         1/2 cup chopped Parsley

–         1/2 cup chopped Sage (or other herbs)

–         Salt & Pepper to taste

–         1 tbsp ground Flax Seed

 

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Thanksgiving Recipes

Grind up soaked Sunflower seeds but to fine – I like to leave coarse pieces

Place remaining ingredients into the processor and process until desired consistency (I like pieces so I do not process until smooth but it’s up to you if you prefer coarse or smooth like stuffing)

Stir in the processed Sunflower seeds and mix well together.

Place in a pie dish or glass dish and place in dehydrator and dehydrate for approximately 8 – 12 hours – depending on your temperature and how dry you like it.

Stir a couple of times as the out will be drier than the inside – kind of like how stuffing usually is, if you prefer a moisture inside, don’t stir J

 

 

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Thanksgiving Recipes

Mushroom Gravy

–         10 medium sized Mushrooms cut up in a bowl

Add in 2 tbsp Braggs and 3 – 4 tbsp Toasted Sesame Oil, sprinkle with Himalayan Salt and mix well together.  Let stand for at least an hour, overnight is better.

Once soaked, throw in the mushrooms into the Vitamix, add in

–         ½ cup Cashews

–         1 clove Garlic

–         1 tbsp Rice Bran Solubles

–         Salt & Pepper to taste

–         ½ cup water, but only add half of it

 

Process until smooth and you will slowly add water from the top until desired consistency, thicker or thinner gravy.  You may need to add even a little more water if it’s too thick for you.

 

 

 

 

 

Raw Creamy Spinach Mushroom Pasta

Raw Creamy Spinach Mushroom Pasta

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Raw Creamy Spinach Mushroom Pasta

Love creamy pasta dishes – the raw way – and my fav is the creamy spinach mushroom pasta one!!  If you have never tried it before you may be in for a surprise.  Feel free to change the herbs, leave out or even change the veggies if you are not into mushrooms, like use red peppers, or zucchini or kale for an example.

 Easy and quick to make and the best part is very little clean up!!

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Spirulina Wraps – Healthy On The Go Snacks!

Spirulina Wraps

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Spirulina Wraps

I keep posting lately recipes with Spirulina as it is considered a Superfood and if you google the health benefits of spirulina you will see why!!  Just look at the dark green color –  loaded with nutrients and chlorphyll just to name a couple of things.

Not always pleasant tasting on it’s own but when you can mix it into things, you are only increasing the nutritional value and eating healthier which is cool by the way 🙂

This recipe looks a little funky, but makes a great snack and one you can carry for on the go! Totally raw and vegan, unless you need to use an oven – again still better than many other options when one is trying to eat healthy.  This recipe makes approx 8 – 10 rolls so you can always double it and put in sealed container (once they are dehydrated).

Spirulina Wraps

–         1 small Onion chopped

–         1 cup raw Sunflower seeds (soaked or unsoaked)

–         ½ cup raw Sesame seeds

–         ½ cup fresh Cilantro

–         ¼ cup Nutritional Yeast

–         juice of 1 Lemon

–         pinch Himalayan Sea Salt

–         1 tsp Spirulina (Purium’s Spirulina)

–         Spices (optional)

Throw all ingredients in a processor and process until desired consistency (either a little chunky or rather smooth)

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Spirulina Wraps

Approximately 5 Raw Nori sheets – yes you can buy Nori sheets raw – it will say right on the package, a little harder to find and if you can’t then of course you can use regular Nori sheets (not raw but still healthy).

Cut into 3 pieces as even ½ a sheet will be too much.

Put a line of the mixture on each piece and roll up (I used a Sushi mat to help with the rolling).

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Spirulina Wraps

Put in dehydrator and dehydrate for approximately 12 – 14 hours.

Keep in a sealed container and it will keep for a couple of weeks.

Great for a quick on the go snack and loaded with nutrition!!

Enjoy and please feel free to share – thanks for stopping by!!

Jodi

Chocolate Hazelnut Ice Cream

Chocolate Hazelnut Ice Cream

 

Ban Hazelnut_

Chocolate Hazelnut Ice Cream- Raw / Vegan

Wow – loving the summertime!! So much fun in the sun, markets, beach, dancing to the drums as the sunsets on the beach – what a view, street markets and events, gatherings and well I could go on.  Oh and a little work in there too!! 🙂 Love summer, it’s been hot, making sure I am drinking lots of good water )fresh from the spring in North Vancouver) and it’s a good time for ice cream – raw / vegan style.

This Chocolate Hazelnut Ice Cream is easy to make, I think pretty tasty too and it makes eating healthy pretty easy to do, not too mention raw & vegan – you won’t feel like you are missing anything!!  It’s a sweet treat but a healthier version and in this heat – we like cold treats!

Ban Hazelnut_-3

–  5 frozen Bananas

–  ½ cup Hazelnuts

–  2 tbsp raw Cacao

– Throw all ingredients in a processor or blender and blend until well mixed and smooth, make taking scraping down the sides often.

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Chocolate Hazelnut Ice Cream – RAw Vegan

 

At the very end of when being served sprinkle on some raw cacao nibs – eat and enjoy!!  Can be kept in a covered container in the freezer for a few days if you are not going to eat right away or this recipe makes2 – 4 servings depending on the amount you serve in a dish!!

Enjoy and please feel free to share!!

Enjoy the summer days!!

Jodi

The best part of creating these recipes is I get to eat them!!

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Chocolate Hazelnut Ice Cream – Raw Vegan

 

Raw Creamy Basil Sauce

Raw Creamy Basil  Sauce

with Raw Noodles too

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If you are wondering about having to give up some favorite foods or comfort foods – no need to worry any longer!!

This Raw Creamy Basil  Sauce will help!!  It is totally vegan, raw which means it’s live!!

Every time I make a dish like this I can’t believe how filling, yet satisfying it is and it’s still healthy and raw – how cool is that??

And again easy, quick and tasty – even better.

The one tool you will need is called a Spiralizer – yes sold on Amazon (no affiliate link) or by now easily available in your local health store possibly grocery store (depending maybe Whole Foods).

Basil Alfredo (1 of 1)

There are other kitchen tools that will create a pasta like noodle so if you have something else that works awesome!

One Zucchini, a good size one is enough for two good servings. It creates a fair amount of noodles – some long and some short.  I have found since using Zucchini for noodles I could never go back and eat pasta especially with the after effects! 🙂

Basil Alfredo (1 of 1)-4

 

Raw Creamy Basil Sauce

–  1 cup Cashews

–  juice of 1/2 Lemon

–  pinch Himalayan Sea Salt

– fresh ground Pepper (optional)

–  2 cloves Garlic

– approx 6- 7 bigger Basil Leaves (more if you prefer)

–  1/2 – 1 cup Water

Through all ingredients in Vita mix or Blender with about 1/4 cup water, slowly adding more water until the desire consistency you prefer is met (more water will create a thinner sauce, less water it will be thicker)

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Finely chop 2- 4 basil leaves and stir into the mixture or add in and pulse lightly once or twice.

Pour the sauce over the noodles and enjoy.

If everything comes right out of the fridge it will be colder, you can leave things out for a little bit to get more of a room temp.

Please feel free to share this recipe – it’s always greatly appreciated!!

Jodi

 

Gazpacho

Gazpacho

Summer is finally here where I live and it is so awesome!!!

This recipe is quick, easy, tasty and good on those hot days when you don’t feel like much at dinner, or you can even use as a starter or side dish.

I must admit though, there is nothing like a Southern Ontario summer tomato, but for now these will do.

Recipe

–  3 ripe Tomatoes ( I used regular ones here, Roma’s are nice as well)

–  1/2 Onion

–  1/2 red Pepper

–  2 stalks Celery

–  2 cloves Garlic

–  juice of 1 Lemon

– Salt & Pepper to taste

–  1/4 cup Parsley

–  1 tbsp Olive oil

Optional Hot Sauce & Wortcestershire – to taste

Put all ingredients in the processor chopped up first (big chunks is fine) process until the consistency you like it ( this one didn’t have chunks in it, it was somewhat smooth but not too smooth)

Garnish with chopped Cilantro, Green Onion & Avocado (if deseired)

This serves 2 good size bowls or 4 smaller ones.

Enjoy!!

 

 

Point of View

Point of View

Point of View

I have been participating in these classes lately so I can move through some of my own stuff, but also it’s the coolest thing I have ever come across and have become a facilitator in the basic process and can’t wait to learn more and to share it, but I have to be honest – it is and has been pushing all my buttons in regards to food.

What if there is no good or bad, right or wrong foods – it’s just a point of view.  A point of view that someone had and started sharing it others like me, maybe you have taken on points of view as well, that is leading us to have a judgment, conclusion or make a decision about what is good or bad, right or wrong??

I know!!

And it keeps getting better!!

I have been really looking at all my stuff around food – what I should, could and can’t or shouldn’t eat, and like wow it’s kind of f*^% up!!! I’ve had some interesting point of views let me tell you!! I have also been asking alot of who’s stuff is it – as I have had a tremendous amount of guilt about eating alot of things – that ain’t healthy!!!!

Everything is energy, especially our emotions and if we’re feeling guilty, shameful or anything else that really is negative or anything that doesn’t leave us feeling great, vibrating joy – about what we are eating, well that just does more damage.  If we are restricting or denying ourselves, that isn’t healthy either.

What if we really started listening and talking to our bodies and asking it what it really wanted to eat? Or do?  How different would that be…..without any feelings of guilt or shame or I don’t have time or any other yeah but’s????

Just a new or different point of view I thought I would share with you…..remember a truth will feel lighter, a lie heavier……so how do you feel about this??

JB

Mediterranean Dolmades

Mediterranean Dolmades

Kind of like the Greek ones, still tasty and totally raw!!!

Recipe

1/4 cup Macademia nuts

Put into processor and process until crumbly but not fine, still quite coarse.

In a bowl mix together –

1/4 cup finely chopped Dill

1 red Pepper finely chopped

1/2 cup Sundried Tomatoes  – if it’s in oil add in some oil approx 2 tbsp if not in oil add 2 tbsp cold pressed Olive oil

1 tsp finely chopped (or dried) Mint

pinch Sea salt

juice 1/2 Lemon

Mix together well, add in processed Macadamia nuts

Mix well

Collard Green leaves – need to cut them off from the stem (as seen below) to make the ‘wine leaf’ wrapper.

Once you have cut away a leaf, flip it over so the back is up (you can do it the other way as well, but I found doing it this way it rolls easier), add a good heaping tbsp of the mixture in the middle and fold over and roll up.

I find the ends hard to tuck in, you can try  it though!!

This is good on it’s own as a snack, side dish or with Tzatziki dip!!!

Enjoy

JB

Spaghetti Sauce – Raw & Vegan

Spaghetti Sauce – Raw & Vegan

You can do so much with tomatoes and depending on the time of year the taste can be beyond words!!!

This recipes is easy and tasty.

Of course I used the Spiralizer to make the Zucchini noodles, which you can find on the Shop page or your local health food might sell it if they have carry raw foods there.

Recipe

–  1 cup Sundried Tomatoes  – they add a nice flavor and can be found in most stores, I didn’t use the ones soaked in oil and I soaked them in water for about an hour, anything longer than 10 minutes should be fine

–  2 – 3 Tomatoes Roma, depending on the size of them

–  2 cloves of Garlic

–  1/2 tsp Sea Salt

–  juice of 1/2 Lemon

–  8 – 10 Basil Leaves

–  Pepper to taste

 

Drain the Sundired Tomatoes and put all ingredients in the Vitamix (or Blender) process until the desired consistency is achieved, if you like it kind of chunky or really smooth, it is good both ways!!

Pour over your Zucchini noodles (or pasta) and garnish and serve immediately.  Serves 2

Enjoy!!!

JB