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Plant-Based Recipes for Health and Vibrance

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Your Own Sesame Tahini

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Sesame tahini is one of those simple ingredients that build a new dimension within a dish’s flavour. It’s used widely in salad dressings, sauces, and desserts. Sesame seeds have an earthy taste and are plump with calcium, manganese and iron. Prepackaged raw food is often costly, so I make my own tahini and nut butters, as they only require a good whiz in the processor and a cool place on your refrigerator shelf.

The official tahini recipe calls for 1/3 cup of olive oil per 2 cups of sesame seeds. I rarely measure, instead using good reason and a variety of oils in addition to the olive. Hemp or any nut oils will bring more character to your tahini. Grind all the ingredients together in a food possessor to achieve a paste-like consistency. You may need to give it a stir or two with a wooden spoon in the process. A favourite recipe, which calls for tahini, is one for our kale chips.
M went to Concord the other weekend and sent me some photos from Hawthorne’s backyard. The peaceful, unrefined landscape somehow reminds me of the musky flavour of sesame tahini.

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Zucchini Spaghetti with Marinara Sauce

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I remember tasting this dish for the first time and wondering why I ever bothered to cook zucchini or marinara. It tasted so shockingly delicious that I wanted to drink all that sauce up by myself. The spaghetti is so tender, yet crunchy, and surprisingly easy to prepare on a spiral slicer. When combined together, you end up with a plate of alive and vibrant food, infused with the aroma of fresh herbs. The dish takes mere minutes to prepare, and works especially well during tomato season, which will start soon in the warmer months of the year. It’s also ideal for a first tasting of raw food, as everyone loves it.

My oregano plant. There are many different types of oregano. I have the Cuban variety, according to Google. It’s a beautiful plant, easily grown and managed. I love to have it handy for all kinds of dishes, especially those that include tomatoes.

There are dozens of recipes of fresh marinara on the net. This one is a combination that I like the most:
3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes – cut in chunks
2-3 halves sun-dried tomatoes
1-2 dates – pits removed
1-2 garlic cloves
1 tbsp fresh squeezed lemon juice
1/4 cup olive oil
1 cup or more fresh basil leaves
1-2 leaves, or 1 tbsp of fresh oregano (optional)
Handful of flat leaf parsley (optional)
Celtic salt and fresh ground black pepper to taste

Combine all the ingredients in a food processor. Serve over zucchini shaved on a spiral slicer on the spaghetti setting.

P.S. Please vote for Golubka, and much love to everyone who has.
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Raw Zucchini Spaghetti with Marinara Sauce

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I remember tasting this dish for the first time and wondering why I ever bothered to cook zucchini or marinara. It tasted so shockingly delicious that I wanted to drink all that sauce up by myself. The spaghetti is so tender, yet crunchy, and surprisingly easy to prepare on a spiral slicer. When combined together, you end up with a plate of alive and vibrant food, infused with the aroma of fresh herbs. The dish takes mere minutes to prepare, and works especially well during tomato season, which will start soon in the warmer months of the year. It’s also ideal for a first tasting of raw food, as everyone loves it.

My oregano plant. There are many different types of oregano. I have the Cuban variety, according to Google. It’s a beautiful plant, easily grown and managed. I love to have it handy for all kinds of dishes, especially those that include tomatoes.








There are dozens of recipes of fresh marinara on the net. This one is a combination that I like the most:
3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes – cut in chunks
2-3 halves sun-dried tomatoes
1-2 dates – pits removed
1-2 garlic cloves
1 tbsp fresh squeezed lemon juice
1/4 cup olive oil
1 cup or more fresh basil leaves
1-2 leaves, or 1 tbsp of fresh oregano (optional)
Handful of flat leaf parsley (optional)
Celtic salt and fresh ground black pepper to taste

Combine all the ingredients in a food processor. Serve over zucchini shaved on a spiral slicer on the spaghetti setting.

P.S. Please vote for Golubka, and much love to everyone who has.
Post by: A

Avocado Truffles

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These avocado truffles were once again inspired by Luxirare. The challenge was to use raw ingredients and create some kid appeal. There are lots of ways to involve children in the kitchen. Even as a 20 month old, Paloma is always hanging around when I’m cooking – playing with pots and pans, studying the ingredients, and begging for samples. I can already tell she’ll be a good little chef.
When they are able to handle the mess, you can show your kids how to paint pictures with the ingredients, sort all of the components of a dish by colour, or make a game of determining a food blindfolded, just through taste and smell.
Making these avocado truffles could be a great way of getting your little ones to eat healthy and be adventurous. It is, afterall, a colourful and mysterious salad, with a hidden surprise inside.

Ingredients:

Cut an avocado in half, take out the pit. Scoop out some of the flesh, leaving a good amount intact, so that it holds its shape when you take off the skin.

Mash the scooped avocado flesh, adding some squeezed lime juice. Then put the mashed mass back into the two avocado halves – distribute evenly.

There are endless possibilities for the filling. We love the classic combination of mango and avocado, so I made a simple salad of chopped mango, cilantro, black sesame seeds, and lime juice.

Put the filling into the two halves. Assemble them back together and carefully peel off the skin.

Painting pictures with coating ingredients. Paloma enjoyed pointing out the eyes on the sun.

For the coat, I used dried mango, black sesame seeds, pistachio, and freeze dried corn, peas, and red bell pepper.

Grind these ingredients together with a mortar and pestle.

Bathe the avocado in the ground coating, carefully turning to pick up the crumbles.

Besides chocolate truffles and truffle mushrooms, the coated avocados reminded us of trimmed cypresses in a jardin à la française, so we went for a linear and symmetrical presentation, involving the main ingredients.




Although they look elaborate, avocado truffles are actually very easy and surprisingly quick to prepare. This dish would no doubt be a hit at a dinner party.

In addition to being pretty, the truffles are also very tasty, combining the subtlety of avocado, sweetness of mango, a touch of citrus, and finishing off with a pleasant crunchiness of the coat.

P.S. Golubka was nominated for Babble’s Best Mom Food Bloggers, we would greatly appreciate your vote!
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