Naraya Cooking Health Recipe

Note: this is for Canadian and U.S. residents only (sorry, everybody else... sad face). And you'd like to also order Amore di Mona Valentine's Day gift boxes from Amazon, you gotta do it by Tuesday, February 11th!

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• 1 cup raw buckwheat groats (not toasted aka kasha)
• 1 cup steel cut oats
• 5 cups water
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 teaspoon ground vanilla or vanilla extract
• pinch of himilayan salt

Optional ideas for topping:

• chopped dates, raisins, apricots or other dried fruit
• unsweetened coconut flakes
• fresh berries of all kind
• coconut, almond, hazelnut or any non-dairy milk
• pure maple syrup, coconut sugar or other sweetener of choice
• nuts and seeds of all kinds
• cocoa nibs
• 100% fruit jam
• nut butter

In dutch oven or large pot, bring water and remaining ingredients to a boil, cover, reduce heat to low and simmer for 5 minutes. Remove from heat, give a good stir, add more water as needed, replace lid and let sit overnight. Or you can carefully fill your mason jars (or other containers), cover and let sit overnight. Porridge will be fine on the counter, but if you wish you can place it in the refrigerator and it will still be fine.The next day fill your jars with a mix of toppings for grab & go time or simply top each jar when ready to eat.

I prefer to eat my porridge at room temp but you can heat yours either in the microwave for a minute or two, or use a heated pot of water setting the mason jar in the center until warmed.

This will fill 5, maybe 6, pint sized mason jars. Wide mouth jars are preferred, much easier to spoon out of for eating.

Serves 5 - 6. Will last up to 5 days in the refrigerator.

Notes:

Feel free to use 2 cups buckwheat or steel cut oats instead of combining the two. If using only buckwheat reduce the water amount to 4 cups.

I like my porridge on the thicker side, adjust water adding more for a thinner consistency. I prefer to add the non-dairy milk at serving to thin it out a bit.

Adjust the amount of cinnamon and cardamom to suit your taste. I'm in love with cardamom at the moment and find myself using a bit more than suggested here.

Bob's Red Mill carries both raw buckwheat groats and steel cut oats. I ordered buckwheat groats from Arrowhead Mills thinking they were raw but they were toasted, it wasn't stated on the front of the package so just be wary. Let these at least be an example of what to look for as they both have different variations.

OH LAWD THIS BELONGS IN HEAVEN. I think the recipe dropped down from the divine clouds and landed in my little head just so I could share it with you today. Thanks to whoever's running the holy show up there... Obviously they have excellent taste when it comes to eating. Who knew the angels liked raw vegan desserts? Yet I can't say I am surprised. Why do I always compare food with heaven, and call it holy and divine? Because the mind-blowingly amazing flavours - and the fact that all my recipes are raw and vegan (cruelty-free and uber healthy) - allow your mind and body to transcend the physical realm and reach new heights. Food has the power to enlighten. Okay, this weird biblical story has overstayed its welcome. Moving on.




COCONUT CREAM LIME PIE

Crust:
3/4 cup hemp seeds
3/4 cup dates

Cream filling:
1/2 young coconut meat
1/4 cup coconut water, if needed
2 tablespoons melted coconut oil
1-2 tablespoons coconut nectar
1 peeled lime
Pinch of Himalayan salt 
1/2 teaspoon ginger powder
1/2 teaspoon vanilla powder

To make the crust: pulse the hemp seeds into powder in a food processor then add the dates and process until it lumps together. Press into a small pie dish (my mini one is 4 inches).

To make the cream filling: blend all the ingredients until smooth, white and they look like a delicious cloud. If it's too thick to blend, add a little but of coconut water. Spread evenly into your crust and put in the fridge for ideally 48 hours before serving.

HORMONE-BALANCING YERBA MATE BANANA SMOOTHIE

2 frozen bananas
1 1/2 cups chilled yerba mate tea (mine is a chai blend) 
1 teaspoon lucuma powder
1 tablespoon maca powder
1 teaspoon vanilla powder
3 dates
Pinch of Himalayan salt
1/4 cup cashews, preferably soaked
Cacao nibs (optional) 

Blend everything together until smooth. Taste and adjust accordingly (add more dates, vanilla, etc.) Top off with cacao nibs to make it look pretty and enjoy! 

Ingredients

• 1 cup dry quinoa (I used tri-color)
• 1 3/4 cup water
• 1 teaspoon garlic powder
• 1 1/2 cups cooked or 1 can (15oz.) garbanzo beans (chickpeas), drained and rinsed
• 3/4 cup carrots, diced small
• 1/2 cup scallions, thinly sliced 
• 1 red or yellow bell pepper, diced
• 1/2 cup parsley, chopped 
• juice of one lemon
• red pepper flakes, optional
• mineral salt & fresh cracked pepper to taste

In a fine mesh sieve rinse quinoa under cool running water.

In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 - 15 minutes. Fluff with a fork.

Add chickpeas, carrots, scallions, bell pepper, parsley, lemon juice and spices, mix well. Serve warm or cold.

I love this with just lemon juice drizzled on top, avocado slices would be a great addition too.

Serves 3 - 4

Notes:

You can really use any seasoning here you like. I used a bit of Trader Joe's 21 Salute Seasoning mix. Or you can use an everyday seasoning, lemon pepper blend or any of your favorite spices. Even a teaspoon or so of thyme, basil, cumin or any of your favorites will work here. Keep it simple or add various spices to suit your taste.

Use more of less of any ingredient to suit your preference.

Inspired by this recipe, I set out to make a pasta sauce that was white, creamy and full of flavour. I paired it with everybody's fave veggie for raw noodles: zucchini. The result was beautiful, tasty and ultra good for you. This also happens to be very filling. I couldn't even finish it and I am still really full (I ate at like 3:00 and it's now 9:30). Well... I also had it with a slice of this.

I just got home from a particularly awesome weekly event in Vancouver about questioning reality, and practicing meditation. The group of people that show up are wonderful and very open to learning and growth; it's such a warm environment and I feel like in the next several weeks I will only become more enlightened as to what is inside my head and heart, as well as to what my place is in the world.

One more thing: I'm thinking of doing a juice fast soon; since if I am being totally honest, lately I've really felt like only consuming liquids (despite my past few recipes). Who wants to join?


FETTUCCINE ALFREDO with ZUCCHINI PASTA & CAULIFLOWER SAUCE

Noodles:
3 small zucchinis 

Sauce:
1 cup cauliflower
1 tablespoon miso paste
1/4 cup cashews 
2 cloves of garlic
1 tablespoon coconut nectar
1/4 cup nutritional yeast
Salt, pepper, paprika and coriander, to taste
Water, as needed 

Toppings:
Parma
Cilantro 

To make the noodles: slice the zucchinis on a mandolin or spiral slicer, or even through a cheese grater. Put in a large bowl and set aside. 

To make the sauce: blend all the ingredients together until smooth and thick, adjusting according to taste. Mix into your noodles and let them sit for 10 minutes to soak up the sauce. Top off with parma and cilantro and enjoy.