My Community: Chef Doris Choi’s Recipes

Doris Choi is a private chef and caterer with over fifteen years experience in the restaurant/service industry. She has owned, managed and operated highly successful bars, nightclubs, cafes, restaurants and catering companies throughout New York City.

Doris merged her extensive classical cooking knowledge with what she discovered about food combinations, quick exit fare and the cornucopia of fresh, natural flavors from the garden and created hundreds of recipes à la Natalia Rose’s dietary principles.

Learn more about Doris

Baby Shakes

After working your way through a spectrum of fruits, you can move on to baby shakes. Baby shakes are wonderful for you and your baby because they are extremely easy to prepare (blending only once for a full day’s feeding), chock-full of nutritional value, easy to digest, and they will fast become your baby’s favorite ...Read More

For fish lovers…

Take a beautiful piece of red snapper, flounder, tilapia or the lushest halibut and lay it down on a large sheet of tinfoil Add a handful of the corn salad (any of the above) Seal the edges to make a tinfoil packet Put it in a 400 degree preheated oven for 10 minutes. Let it sit a few minutes ...Read More

Raw Ginger Corn Salad

4 Cups Raw Corn Kernels 1 Cup Broccoli Stems Diced 2 Scallions Diced 1 Clove Garlic Minced 1 Thumb sized Ginger Minced 1 Tablespoon Shoyu 1 Teaspoon of Sesame Oil (just for a hint of taste) Juice of 1 Med Lemon or Brown Rice Vinegar Salt, Pepper to taste This is awesome to eat as a wrap with some Red or Green Leaf Lettuce, ...Read More

Raw Mediterranean Corn Salad

4 Cups Raw Corn Kernels 2 Vine Ripe or Plum Tomatoes Diced 1 Cup Fennel Diced 1/2 Small Red Onion Diced 1 Clove Garlic Minced 1 Handful Chopped Basil Juice of 1 Med Lemon Salt, Pepper to taste. Optional add Ons: 1 Teaspoon Fresh Oregano Finely Diced 1/2 Cup of Red or Green Bell Pepper Diced Same concept as above but add fennel and substitute cilantro ...Read More

Raw Mexican Corn Salad

4 Cups Raw Corn Kernels 2 Vine Ripe or Plum Tomatoes Diced 1/2 Small Red Onion Diced 1 Clove Garlic Minced 1 Handful Chopped Cilantro Juice of 1 Med Lime Salt, Pepper to taste. Optional add Ons: 1 Teaspoon Jalapeno Finely Diced (use more or less depending on the heat) 1/2 Cup of Red or Green Bell Pepper Diced Handful of Sliced Radishes Let this marinate ...Read More

If you are having a party…

Add a platter of fresh vegetables such as cherry tomatoes, raw zucchini stick, asparagus, blanched broccoli and cauliflower, haricot verte, etc…alongside the Hummus and Roasted Red Pepper Sauce. Add an assortment of olives and pickles (you MUST try Cerignola olives which are fresh, huge meaty olives!!!) If it’s a brunch party and you want to serve eggs, ...Read More

Spicy Roasted Red Pepper Sauce: Cooked/ Neutral

4 red bell peppers, roasted and roughly chopped* ¼ cup sun dried tomatoes 2 plum tomatoes, chopped 2 garlic cloves ¼ tsp dried oregano 1 pinch of crush red pepper flakes Fresh basil, chiffonaded s/p to taste Put all ingredients in a food processor and pulse. Keep it rustic and chunky.*You can grill the whole red peppers over a gas flame until charred ...Read More

Chopped Mediterranean Salad: Raw/ Neutral

1 head romaine, finely chopped 2 plum tomatoes, small diced 1 green bell pepper, small diced ½ red onion, small diced ½ cup kalamata olives, chopped 1 handful parsley, chopped 1 lemon, juiced 1 tsp dried oregano or zaatar Optional: goat feta, cubed Toss all ingredients together. Read More

No Bean Lemon Garlic Hummus: Raw/ Seed Based

2 medium zucchini, peeled ¼ cup raw tahini 2/3 cloves garlic, minced 1 lemon, juiced (or more) 1 dash cumin or zaatar* s/p to taste Put all ingredients through a high speed blender, sprinkle paprika on top if desired or extra cumin or zaatar. Serve with zucchini rounds on the side. *Zaatar is a blend of spices, available in specialty markets. Read More

Raw Marinated Cucumber & Dill: Raw/Neutral

1 lg seedless cucumber (or use several kirbys, Persians, etc…if using waxy cucumbers, peel the skin) ½ medium red onion, small diced 1 tsp dill, chopped 1 lemon, juice s/p to taste Toss all ingredients together. Read More

Marinated Beets with Thyme: Cooked or Raw*/Neutral

4 medium roasted beets, cubed** ½ medium red onion, small diced 1 clove garlic, minced 1 tsp thyme, picked off sprigs ½ grapefruit, juice and zest s/p to taste Toss all ingredients together. *Want this recipe raw? Substitute roasted beets for raw shredded or julienned beets for easier absorption of marinade. ** Wrap whole beets, skin on with tinfoil, in preheated 400 degree ...Read More

Spicy Carrots & Parsley: Raw/ Neutral

4 carrots, sliced (1/8 inch on a diagonal works best) 1 clove garlic, minced 2 tbsp parsley, chopped 1/8 tsp smoked paprika or regular paprika 1 lemon, juice and zest s/p to taste Salt the carrots and let sit for half an hour or more. Rinse off salt and add rest of ingredients. Read More

Raw (Goat) Creamy Caesar Salad Dressing

3 oz raw semi soft goat or sheep cheese at room temperature 1 zucchini, peeled and chopped 1 garlic, minced 2 tbsp parsley, chopped 1 tbsp of chives, tarragon, oregano or thyme 1 lemon, zest & juice s/p to taste Combine all ingredients in a food processor. Thin out with water or more lemon to make it zestier. You can use raw ...Read More

Shoyu Vinaigrette

3 tbsp Shoyu with equal parts water 1 lemon, juiced 1 lime, juiced 1 garlic, minced 1 knob ginger, in matchsticks 1 scallion or chives, chopped 1 dash of cayenne A couple of drops of sesame oil (optional) Stevia to taste Sesame seeds to garnish (optional) Combine all ingredients, let flavors steep. Thin out with more water to taste if shoyu is too salty. This ...Read More

Basil Avocado Sauce

1 avocado pitted and chopped 1 handful basil 1 or 2 cloves garlic 1 med zucchini, peeled and chopped 1 lemon, zest and juice s/p to taste Blend all ingredients, adding water to facilitate blending. This is my version of a nut free pesto. Sometimes I will put it through a food processor to make the zucchini chunky, like pine nuts in ...Read More

Roasted Beet Dressing

4 med roasted beets, roughly cubed 2 cloves garlic 1 knob ginger (1 inch) 1 lemon, zest and juice 1 citrus fruit zest (orange, tangerine, Clementine, etc) s/p to taste 1 tbsp tahini or sesame oil to taste Blend all ingredients, adding water to facilitate blending. This dressing stands up to robust or peppery greens like arugula, dandelion, kale, collard greens, mizuna, watercress, ...Read More

Fresh Tomato, Ginger & Jalapeno Sauce

1 pt cherry tomatoes or 4 plum tomatoes, roughly chopped 2 cloves garlic 1 knob ginger (1 inch) ¼ jalapeno, seeded (take a nibble, use more or less) 1 lime, zest & juice s/p to taste Blend all ingredients.  This seemingly delicate sauce packs a punch. It’s best with light, mild salad greens like romaine hearts, bibb lettuce, green leaf, butter lettuce, ...Read More

Vegan Eating

One of the biggest paradoxes I have come across in raw food circles is that dining in most Raw Food/ Vegan restaurants is not unlike mainstream dining. Eating a more raw-vegan diet is supposed to be about eating more simple, lighter fare. However, this is not what I see in the raw/vegan restaurants at all. ...Read More

Beet & Cinnamon Ice Cream (Protein Based)

Okay, this is a bit out there but the beet and cinnamon is a really awesome combination! I made this with goat milk but raw goat kefir is probably ideal. I like the goaty taste to it since beets and chevre is such a classic combo. The cinnamon just slams that beet taste home! This ...Read More

Chunky Monkey Banana Ice Cream (Nut/ Fruit Based)

Puree frozen ripe bananas in food processor, add chopped up 70 % dark chocolate of choice, and raw walnut pieces. Make chocolate sauce by mixing with unsweetened cocoa powder and agave nectar and drizzle on top. Read More

Easy Yam Brulee (Starch Based)

Okay, another holiday idea that might be good for those willing to bend a bit… the crime this time is date sugar which is made out of just dates! It has the same coarse granular texture as brown sugar which made me think of crème brulee! But no hand held blow torch needed…. Just take ...Read More

Maple Syrup Sweet Potato Ice cream (Starch Based)

This recipe is decadent especially if you are following the Detox 4 Women diet since it uses maple syrup and coconut milk but here it goes anyway! (I did try a friendlier version but without it but tasted like really cold mashed sweet potatoes)  1 lb roasted sweet potato, mashed 2 cups coconut milk ¼ maple syrup 1 tsp ...Read More

Citrus Avocado Pudding (Starch Based)

I like the Florida type which are the large smooth green avocados. They contain more water content and have a less”avocadoey” taste which is perfect for this dessert! The citrus zest also masks the taste. For each avocado, use 2 tablespoons of unsweetened cocoa powder, you can use almond milk or water to blend (just ...Read More

Citrus Sorbet (Neutral)

3 lemons, juice and zest 3 limes, juice and zest 2 cups ice 2 cups water (approximately) Handful mint Handful basil Stevia to taste Put all in high speed blender, scraping down sides and adding up to 2 cups water as needed. You can also substitute the limes for yuzu, a Japanese lime. (they sell it in Asian and/or speciality stores in ...Read More

Jicama “Potato Salad” with Tarragon Mustard

1 Large Jicama, sliced (like in potato salad) 1 C corn kernels 1 C celery, diced (reserve celery leaves) 1 C cucumber, diced ½ C red bell pepper, small dice 1 tbsp celery seeds 1 dill pickle, small dice 1/8 C parsley, chopped 1/8 C Dijon mustard (or wholegrain) 2 cloves garlic, minced 2 lemons, juiced 1 zucchini, peeled and chopped 2 tbsp tarragon, chopped Handful radish sprouts Combine ...Read More

Stuffed Acorn Squash with Kale and Nutmeg

3 Acorn Squash, cut horizontally to form two bowls, leveling the bottoms 1 lb of kale, stems removed and chopped ½ C shallots, finely chopped 4 garlic cloves, minced 1 tbl sage, chopped 1 tsp crush red pepper 1 med citrus, orange, tangerine, rind only 1 red bell pepper, finely diced Dry roast the acorn squash, no cover, 400 degrees, 30 to 45 ...Read More

Shaved Brussel Sprouts

Brussel sprouts are abundant this time of year, buy a pound or two and use a mandolin to shave it. Use the guard or a corn holder to hold it in place! Alternatively, slice thin with a knife. Slice some 1 to 2 red onions really thin and mix it up. Add ¾ cloves of ...Read More

Raw Cream of Corn with Marjoram

8 cups of whole corn 2 tbl fresh oregano, chopped 2 fresh bay leaves, chopped (optional) Remove husks, with a sharp knife, shave off the top 1/3 of the corn kernels into a large bowl. Using the back of the knife or with a dull dinner knife, scrape of the rest of the kernels, pressing on the cob ...Read More

Cauliflower Mashed Potatoes

6 C cauliflower florets only 1 tbl thyme, chopped 1 tble horseradish 3 tble chives, chopped 1 lemon, zest only Blanch or steam cauliflower till soft, add thyme, horseradish and puree in food processor, adding almond milk or vegetable stock to help facilitate blending. Season with s/p, garnish with chopped chives and lemon zest. Read More

Roasted Fennel “Stuffing” with Lemon

8 C cauliflower, chopped including stems 4 C fennel, medium dice, fronds reserved 2 C parsnip or turnip, medium dice 2 C onion, chopped 2 lemons.sliced 1 tbl thyme, chopped 1 tbl fennel seeds, crushed or put though a spice blender 2 C vegetable stock, heated Roast vegetables and lemon slices in a preheated 400 degree oven. Use butter or coconut butter or ...Read More

Roasted Garlic & Mushroom Gravy

Take 1 whole head of garlic and cut the top off. Wrap in tin foil and roast in a preheated, 400 degree oven for 1 hour or until cloves are soft a creamy. Squeeze the roasted cloves out of the skins and add to 1 cup of the reserved sautéed mushrooms from the loaf recipe. Put in blender, ...Read More

Mushroom Sage Loaf with Tomato Glaze

1 lb assorted mushrooms, chopped (portobello, cremini, button, shitake, porcini….) 4 C parsnip, small dice 1 C carrot, small dice 1 C red onions, small dice 4 garlic cloves, minced 4 sprigs thyme ¾ sage leaves, chiffonaded ¼ C parsley, chopped 1 tsp thyme leaves 1 C zucchini, grated 2 tbl tomato paste 2 tbl nama shoyu Preheat oven 400 degrees; Dry roast parsnips, carrots, red onions ...Read More

Thanksgiving Menu

From my Thanksgiving table to yours with a heaping of family love, here’s the recipe for the Mushroom Loaf and all the Thanksgiving fixin’s below. Don’t be fooled by the simplicity of the recipe; the Thanksgiving flavors come through with the savory herbs and spices. You can pick and choose the sides. I bet a ...Read More

Spicy “Tuna” and Avocado Rolls with Roasted Red Pepper Marinade

4 C Jicama, peeled and cubed 2 Red Bell Peppers, roasted and marinated (recipe below) 1 Avocado, julienned 1 Scallion, cut lengthwise in strips Nori Sheets Marinade: I mix ½ teaspoon of Sriracha (asian hot sauce) or you can use any type of hot sauce, add liquid stevia, and a tiny splash of nama shoyu and a squeeze of lime. Adjust ...Read More

Raw Sweet Potato Pasta with Basil Lemongrass Coconut Sauce

 For the Sweet Potato “Pasta”: 2 med sweet potatoes, peeled and spiralized 1 handful basil 2 inch stalk of lemongrass 1 cup coconut milk 1 clove garlic 1 clove sized ginger 1 or 2 limes stevia to taste handful of whole cilantro Instructions: Blend all ingredients and toss with spiralized sweet potatoes. Top with cilantro.  N.B.:  Allowing the mixture to marinate will soften the pasta. Butternut squash or carrot can ...Read More

Chopped Salad with Spiced Eggplant Dressing

For the Chopped Salad: 1 head romaine, finely chopped 2 tomatoes, finely chopped 2 med seedless cucumbers, finely chopped 1 sm red onion, finely chopped 1 handful flat leaf parsley, chopped For the Spiced Eggplant Dressing: 1 lg italian eggplant 1 clove garlic handful parsley, 1 lemon 1/2 tsp of cumin, coriander, paprika Instructions:  Toss salad ingredients together, add s/p as desired. Cut eggplant lengthwise and broil skin side ...Read More

Korean “Bi Bim Bap” Salad

For the Salad: 1 lb spinach, blanched 3 med carrots, shredded 1/2 lb mung beans, blanched 1 head romaine lettuce, shredded 1 scallion, finely chopped 1 tbsp toasted sesame oil kosher or fine sea salt For the Dressing: 1/2 tsp korean hot pepper paste (Kochujang) 1 tbsp nama shoyu drizzle of toasted sesame oil 1 lemon, juiced stevia to taste Instructions:  Mix all ingredients together, adding water to thin the ...Read More

Carrot & Cilantro Tacos

I have been craving Mexican food and been eating this all week. It is a guilt free pleasure without the usual flour or corn tortillas (notice we’ll be using red leaf lettuce instead). 1 cup shredded carrots 1 handful of cilantro 1 handful of red cabbage, shredded 1/2 head of red leaf lettuce for wraps pico de gallo To assemble tacos, take ...Read More

Pico de Gallo

5 medium tomatoes, diced 1/2 medium red onion, diced 2 cloves garlic, minced 1 jalapeno, deseeded and fine diced 1 handful cilantro, chopped juice of 2 to 3 limes s/p to taste  For tacos, take one whole red leaf lettuce, add main ingredient, chipotle sour cream if using, radishes and cabbage, top with pico de gallo and garnish with cilantro.  Read More

Chipotle Sour Cream

This is actually made out of soft goat cheese which is far superior to the milk based sour cream. You can also use goat yogurt but it tends to become too runny when you add the other ingredients. 4 oz soft goat cheese 1 lime, juiced 1 garlic clove, minced 1 chipotle pepper, chopped* s/p to taste Blend all ingredients in ...Read More

Marinated Red Snapper Tacos

2 red snapper fillets 1/2 bunch radishes, sliced 1 handful of red cabbage, shredded 1/2 head of red leaf lettuce for wraps pico de gallo fresh cilantro sprigs  Marinade:2 cloves garlic 1 handful cilantro including stems1 jalapeno, deseeded 1 lime, juiced drizzle of extra virgin olive oil s/p to taste Blend marinade ingredients in food processor and marinate fish for at least 1/2 hour. Bake in ...Read More

Avocado & Radish Tacos

1 ripe avocado, sliced 1/2 bunch radishes, sliced 1 handful of red cabbage, shredded 1/2 head of red leaf lettuce for wraps pico de gallofresh cilantro sprigs Read More

Salmon Tacos with “Chipotle Sour Cream”

2 salmon filets 1/2 bunch radishes, sliced 1 handful of red cabbage, shredded 1/2 head of red leaf lettuce for wraps pico de gallo fresh cilantro sprigs  Salt and pepper the salmon as desired and pan sear in a little butter till slightly pink in center, 4 or 5 minutes per side. Let cool and flake apart with fork. Add chipotle ...Read More

Japanese Curry

Japanese Curry is usually sweeter and thicker than other traditional curries and is made by making a roux with butter or oil, flour and curry powder. Carrot and onion is the standard vegetable with the addition of beef or chicken. It is eaten over rice or udon noodles made of wheat flour. It is Japanese ...Read More

Dinner Meals for Summer

In the summer, I crave light, clean foods, cold and crisp like a wedge of iceberg lettuce that I would normally bypass for the lack of flavor and nutrients. But it has its appeal when taken straight from the fridge, hacked into large pieces and dressed with a puree of fresh tomatoes, a knob of ...Read More

Barbecue Tips

You might think it is an oxymoron to have barbecue recipes on a raw food website but there are ways to enjoy this all American tradition of grilling without compromising your standards or health. There are whole sections in the cookbook area of bookstores dedicated to grilling and you can find great vegan or vegetarian ...Read More

Grilled Portobello with Roasted Red Pepper Sauce

Remove stems from Portobello mushroom and make a marinade with 2 tablespoons nama shoyu, 2 minced garlic, thyme leaves, drizzle of olive oil. Divide marinade evenly on stem side of mushroom. Grill mushrooms on low heat but do not flip. Allow marinade to seep in and don’t let the juices flow. Remove from heat when ...Read More

Grilled Corn & Poblano Salad

Remove corn from the cob, chop up roasted poblano peppers, add chopped scallions, lime, s/p Grilled Vegetable TerrineI love vegetable terrines but normally they are layers and layers of vegetables that have been marinated and oozing with olive oil. To remedy this, cut your vegetables into ¼ inch slices lengthwise, wipe dry and place directly on ...Read More

VEGETABLE BBQ RECIPES PART TWO — Grill with the Skins

Grilling vegetables with skins on is another great way to grill using the vegetable skin as a buffer. Just remove skins and the vegetables will be infused with the smokiness of the grill. Roasted Eggplant Dip with Zucchini RoundsRoast whole eggplants on grill, turning at intervals till the entire eggplant collapses. Remove skins and chop coarsely. ...Read More

VEGETABLE BBQ RECIPES PART ONE — Veggies in Tinfoil Packets

This keeps the vegetables away from direct heat, uses only a minimal of oil, no charring, keeping the integrity of the vegetables intact. You can magnify the steaming effect by adding a little vegetable stock instead of oil and leave it on the grill a minute or two less than suggested.You can do family style ...Read More

Coconut Ginger Yam Pudding

This is a winner and I guarantee if you make it, friends and family will request it every year! 4 whole Eastern, Japanese, Koimo or Korean yams (different names, same thing; has a reddish skin and white flesh; when in doubt, break off tip to check). Just roast it whole wrapped in tinfoil, 400 degrees for at ...Read More

Deconstructed “Gratins”

Gratins are creamy and rich but contain way too much cream, butter and cheese to be fully enjoyed comfortably after. This version is a wonderful way to enjoy all the elements of the dish w/o the regret. Cauliflower gratin: 8 cups of florets, 3 minced garlic cloves, fresh chopped tablespoon of oregano or marjoram, pinch crushed ...Read More

Roasted Root Vegetables with Garlic and Sage

A combination of beets, parsnips, carrots, turnips, butternut squash or kabocha squash cut into same sized cubes or pieces, tossed with butter or coconut oil, minced garlic, chopped sage, s/p and roasted in a 400 degree oven for 30 minutes. Read More

New Version of Brussel Sprouts

One of the students at one of my classes told me this technique of taking the leaves off one by one (just lob off the end) and roasting it as is. Beautiful presentation with all the single leaves! Just add pat of butter, minced garlic, fresh thyme, s/p and roast 400 degrees 10 to 15 ...Read More

Raw Butternut Squash Salad

4 Cups grated butternut squash (I cut them into long chunks and grate it though my food processor), small thumb sized minced ginger, tablespoon pumpkin pie spice (cinnamon, ginger, nutmeg, all spice), drizzle of agave nectar, juice of a lemon, a pinch of sea salt. YUMMY! Read More

Gorgeous Vegetable & Herb Slaw

This looks like a rainbow exploded in your plate. The ingredients are forgiving; just grate any of the following: Beets (look for the chiogga that is pink and white, so pretty!)Fennel (reserve fronds)RadishCarrotRed or white cabbage Add in fresh chopped parsley, tarragon, chervil, dill and the reserved fennel fronds. You can dress this with drizzle of extra ...Read More

Cheesy Broccoli Soup

1 cup, carrot, celery, onions, broccoli stems, if any 2 cloves garlic minced1 pinch crushed red pepper8 cups broccoli (chop up stem and add to mira poix)6 sprigs fresh thyme, desprigged2 fresh or dried bay leaves1 cup grated raw goat cheese of choice OR grated raw sheep pecorino OR nutritional yeast Saute carrot, celery, parsnips, onions, garlic ...Read More

Chopped Vegetable Soup

1 cup of diced carrot, celery, onions, parsnip, tomatoes, zucchini1 cup small cauliflower florets, corn off the cob2 cloves garlic minced1 1/2 tablespoon of tomato paste1 tbs dried oregano, basil and thyme2 fresh or dried bay leaves1 pinch crushed red pepperFresh parsley to garnish Saute carrot, celery, parsnips, onions, garlic and red pepper with coconut oil ...Read More

Salmon and Fennel Pie

1 medium onion, diced1 fennel bulb, diced2/3 cloves of garlic minced1 8 oz salmon filet6 sprigs of thyme,despriggedzest of whole lemon, grapefruit or oranges/p to taste Toss all ingredients in baking tray with cocounut oil or butter, bakee in preheated 400 degree oven for 8 to 10 minutes. Flake fish into chunks with a fork. Top with ...Read More

Root Vegetable Pie

A variation of the Thanksgiving Pot Pie with a savory mash of root vegetables1 cup of beets, parsnip, turnip, carrot, butternut or kabocha squash, onions, medium dice2/3 cloves of garlic, finely chopped3/4 sprigs fresh sage, finely chopped6 sprigs of thyme, despriggeds/p to taste To make root vegetable mashed potato topping, add equal parts of parsnip, turnip ...Read More

Thanksgiving Pot Pie

I think we can all agree that the weather outside if frightful but here’s to pot pies to make it delightful…. I like putting them in individual pie tins, but you can buy the standard aluminum tins or even mini loaf tins. Just make the stuffing and top with the various mashed topping in lieu of ...Read More

Chocolate Beet Cake

I don’t know how this happened; I am not a baker. I roasted beets in the oven and removed the skins while it was still hot. The beet skin had caramelized and the natural earthiness of the beets deepened and I got a whiff of dark chocolate. I make beet sorbet ice cream; awesome but still ...Read More

Almond Dofu Puddings and More

I used to make Almond Dofu which is a store bought pudding like Jello that you find in Asian markets. The “Dofu” refers to the tofu like quality of the pudding which is misleading because there is no tofu involved, only agar agar which a vegetarian gelatin substitute made out of seaweed. My son saw the ...Read More

Japanese Sea Caesar Salad and Dinner

My husband’s favorite salad of all time is my version of a Caesar salad but I make it with escarole instead of romaine because it is heartier and slightly bitter. With raw anchovy dressing made out of raw egg yolks and anchovy, it really packs a punch and satisfies both our larger than life palates. I ...Read More

Maple kabocha squash ice cream

This was one the best recipes to come out of the Culinary class last week. We had leftover roasted kabocha squash from our Vegetable Green Coconut Curry Stew. So the next day, we whipped up the kabocha squash with coconut milk, agave nectar, cinnamon, ginger, nutmeg, allspice, maple extract and vanilla. We put in in ...Read More

King Oyster Mushroom “Scallops”

I introduced this recipe at my Culinary class. I’m not into making plant based foods taste like “meat” or “fish” so this was really extraordinary because my intention was really pure:)But it is really uncanny how the texture, taste and overall appearance is spot on like the real thing. King oyster mushrooms are long woody looking ...Read More

Cauliflower Flatbread with Zaatar

The following recipe is really great and versatile. You can use it a base for thin crust pizza, as pita chips, sandwich bread, etc…. Za’atar is a Middle Eastern spice blend usually with thyme, oregano, sumac & sesame seeds. Plain oregano is also fine. 8 cups cauliflower rice, al dente1 cup goat or sheep feta, crumbled2 ...Read More

PIZZA KALE SALAD AND/OR CHIPS

Everyone that knows me, knows I am hopelessly addicted to Potato Chips. I have no problem juicing till dinner, then having a big salad, some cooked veggies or fish, eschewing nuts, grains, goat cheese or chocolate for days on end but every couple of days, I end my meals with a bag of potato chips. ...Read More

Spiced tomato and avocado soup

4 plum or roma tomatoes. coarsely chopped1 avocado, pitted and scooped out1 tbs of tomato paste (or 1/4 cup sundried tomatoes, rehydrated)handful of cilantro1/2 tsp of coriander 1/2 cumindash of cayenne1 garlic clovejuice of one limestevia, sea salt and pepper to taste Puree all in high speed blender, garnish with finely diced avocado and scallions if desired. Read More

Chunky tomato gazpacho

4 cups plum tomato, small dice1 cup hothouse or persian cucumber, small dice1 cup red or yellow bell pepper, seeded, small dice1/2 cup red onion, small dice1/2 parsley, finely chopped2 cloves of garlic, minced1 to 2 lemons, zest and juicedrizzle of extra virgin olive oil, if desiredTabasco hot sauce or sriracha to taste, optional Puree 3/4 ...Read More

Chilled cherry tomato & ginger yuzu soup

1 pint of cherry tomatoes1 thumb size piece of ginger, 2 tbs of yuzu citrus (sold in Asian markets) or 1/2 lemon and 1/2 limesea salt and stevia to taste Puree in blender, chill and serve garnished with thai basil, mint or cilantro Read More

Tomato Consomme

I completely knocked this off from Jamie Oliver, the Naked Chef but omitted the vodka and substituted sherry vinegar for lemon. Puree everything but the beet root and place contents in a muslin cheesecloth and suspend over a bowl; you can make it into a beggar’s purse and criss cross chopsticks to keep it elevated… ...Read More

SUNOMUNO SALAD

This is a traditional Japanese dish: cucumber and wakame marinated in rice vinegar, sugar and salt. To make it detox friendly, substitute for equal amounts of lemon & lime, sea salt and stevia, if desired. I can live without the stevia. To make into a dinner size salad, toss with chopped romaine or red/green leaf ...Read More

HIJIKI AND VEGETABLE STEAM FRY

You can do two variations; raw or cooked but using the same ingredients. To eat raw just toss all the ingredients together and let marinate for 5 minutes. Add a squeeze of lemon juice to balance out the raw garlic and ginger. The steam fry method coaxes out the earthiness of the hijiki and the ...Read More

NORI HANDROLLS WITH THAI GUACAMOLE

2 avocados, pitted and peeled1 garlic clove, minced1 ginger (same size as garlic clove), minced¼ cup cilantro, finely chopped5 fresh mint leaves, finely chopped1 tsp nama shoyu½ tsp sriracha or chinese chili paste2 tbs of lime juice (one lime)Sea salt to taste Handful of field greensJulienned red or yellow bell pepper, carrots, scallions Mash all the ingredients ...Read More

Thai Guacamole

Guacamole isn’t just a dip for tortilla chips. It makes a great spread for collard rolls as well as a great dressing for kale salads. This is a great Thai inspired spin on the classic guacamole! 4 avocados, pitted and peeled1 cup red bell pepper, finely diced¼ cup mint leaves, finely chopped¼ cup thai or regular ...Read More

ASIAN VEGETABLE STOCK

This vegetarian “dashi” or Japanese vegetable stock is great for Asian inspired recipes including soups and sauces. The base is the same: 8 inches of kombu (dried kelp) soaked in water to rehydrate and then simmered in 8 cups of water. I like to add dried shitake mushrooms, garlic, ginger and a sprig of thyme ...Read More

ALL PURPOSE VEGETABLE STOCK

I never plan on making a stock, it just happens when I’ve accumulated enough vegetable trimmings but I always start with carrot, celery, onion, garlic, tender herbs and bay leaves. I will toss in corn cobs, parsnip, parsley stems, mushroom stems, fennel and asparagus if I have but I don’t go out of my way ...Read More

Spicy Marinated Beet Pasta

I made this dish for Natalia’s class and have gotten so many emails about the recipe so I am posting it here. The recipe below is the cleanest and most detox friendly especially if you omit the ev olive oil. You can also use roasted beets that you cut into cubes, skins on or off. ...Read More

Chocolate Puddings

Agar-agar is a vegetarian gelatin substitute derived from seaweed. It is sold both in flake and powder varieties, and can be used as a thickening agent for vegan and/or dairy-free recipes. Here are two variations of chocolate pudding:  Chocolate Coconut Pudding 3 cups coconut milk ½ cup cocoa powder ¼ cup agave nectar and stevia as desired 2 tablespoons agar-agar 1 ...Read More

RAW COCONUT MARZIPAN

You can make raw marzipan with almond flour but I find it too dense (almond flour, agave nectar, almond extract, salt). I like this version using coconut flakes and flour 1 1/2 cups unsweetened shredded coconut flakes 1/2 cup coconut flour 1/4 to 1/3 cup raw honey ( you can use agave nectar but I like ...Read More

RAW COCONUT & CARROT MACAROONS

This is a moist, less sweet, less coconut-y macaroon and a good way to use carrot pulp from your juicer. Same recipe as above but substitute one cup of coconut flakes with carrot pulp, lose the water and add vanilla extract because it perks it up. 1 cup unsweetened shredded coconut flakes 1 cup carrot pulp ...Read More

BASIC RAW COCONUT MACAROONS

Time is of essence, especially with a baby so here is a raw version of my macaroons. The best new product I found this year is Raw Coconut Flour. This is the key to binding the macaroons, raw or cooked. I like to freeze mine and eat it cold. You can also melt 70 % ...Read More