Melissa Costello

Author Archives: Melissa Costello

Anise Scented Coconut Almond Cookies

These crunchy yummy cookies, are pretty simple to make once you grind the almonds and oats. I think you will enjoy the licorice scented flavor from the anise, but if you are not a fan of anise, just use almond extract for an extra nutty flavor!

 

INGREDIENTS

  • 1 c. Spelt Flour or Oat Flour (use gluten free oat flour for gluten free cookies)
  • 3/4 c. Oats, coarsely ground (use a blender to grind oats)
  • 1/2 c. ground almonds (use a food processor or coffee grinder)
  • 1/4 c. shredded coconut
  • ½ c. Agave Nectar
  • 1 tsp. Anise extract (use almond if anise is not available)
  • 1 tsp. cinnamon
  • ½ c. Coconut Oil (melted) or avocado oil
  • ¾ tsp. baking soda
  • 1/2 tsp sea salt
  • Garnish: Pinenuts (optional)

Preheat oven to 350. Combine all ingredients together into a bowl and mix well. Drop by the teaspoonful onto a cookies sheet lined with parchment paper. Place a pine nut in the center of the cookie (optional). Bake for 10-12 minutes or until golden. Cool on a wire rack. Great to store in the freezer and eat chilled!

Karma Chow’s Recipes in Tony Horton’s book, “Bring It”! Yumalicious!

Kids, I know that most of you are aware that I wrote the recipes in P90X creator, Tony Horton’s book, Bring It, but not all of you own the book, so I wanted to share some of these delectable delights with you here on Karma Chow! Of course, this shouldn’t deter you from buying this awesome book, as Tony put together a revolutionary plan for all levels of exercisers, even non-exercisers that are thinking of starting. It even includes a simplified version of my 30-day Vital Life Cleanse, which has helped hundreds of people change their eating habits into a healthy lifestyle and build a new awareness around What they are eating, When they are eating and Why they are eating!

One of my favorite recipes in the book is the Brussels Sprout Saladwith Cranberries and Almonds. Most people don’t like Brussels sprouts but this recipe has converted a lot of those ‘haters’ into lovers of these nutrient packed, cruciferous orbs. This recipe was inspired by a salad that I love and eat often at LaGrande Orange in Santa Monica, which is now known as M Street Kitchen. I’ve gotten pretty close to replicating it, without the cheese of course! I hope you will enjoy it as much as I do

 

INGREDIENTS

  • 1 lb. Brussels Sprouts, end cut off and thinly sliced or shredded
  • 1/2 c. almonds, smoked or roasted
  • 1/2 c. dried cranberries, preferably apple-juice sweetened
  • Lemon Vinaigrette (see below)
  • Sea Salt & Freshly Cracked Pepper

Blanch Brussels sprouts in boiling water for 3 minutes. Drain and set aside to cool. Once cool, place in a large bowl and add almonds and cranberries. Toss with vinaigrette and season with salt and pepper. This salad will be better the next day when the flavors marry in the refrigerator over night! Great to bring to a party or bbq and share with your friends!

 

LEMON VINAIGRETTE

  • Juice of 1 lemon
  • 1/4 c. olive oil
  • 1/2 c. brown rice vinegar
  • 1 tbs dijon mustard
  • 1 tbs agave nectar
  • 1 shallot, minced finely

Puree all ingredients together in a blender or shake in a shaker bottle. Save remaining dressing to use for other salads.

July 12, 2011

The Food Disconnect

Do you often find yourself eating on the run? Shoving a protein bar down your throat because you dont’ have time to get a proper meal? Drinking protein shakes instead of eating a REAL MEAL? Standing over the kitchen sink while you chew on a piece of toast for dinner? Buying processed and packaged foods for convenience?? GUILTY!!!

This is what I refer to as the FOOD DISCONNECT!! The majority of us Americans, especially those of us that live in the City of Angels, are oh-so-busy, and we don’t have time to sit and eat a proper meal or we are always eating on the go. Do you realize what this can do to your body??

First of all, FOOD, and I mean HEALTHY, WHOLE FOOD not the processed packaged junk, keeps us alive, along with water, air and sleep. Food is the fuel that makes our body go. And we don’t respect it. We plow through a meal without even coming up for air, we don’t take the time to really taste or savor our food, we treat it as an object rather than something that nourishes us and keeps us ALIVE! We count calories until we are blue in the face, deprive our bodies of real nutrients by buying “light” or “fat Free” or “natural” packaged foods. We use it as a tool to keep us fit, thin, skinny, deprived, you name it. Eating has become such a burden to so many of us, yet we don’t understand why we aren’t healthy or our digestion sucks when we eat what we think is “healthy”, or drink high nutrient shakes in place of meals. We can’t drop weight, and we feel like poo-poo all the time. We eat out 5 nights a week and make food part of a social event, we overstuff ourselves on holidays, and us Americans create every reason in the world to eat – Thanksgiving, Fourth of July, Christmas, Hanukkah, Memorial Day..you name it. Did you ever notice that every holiday is centered around eating and drinking? And it’s usually not of the healthy nature

Our bodies are begging us to slow down by giving us indigestion, acid reflux, bloating/gas or constipation/diarrhea. This is the result of eating on the go, eating too fast, eating too much, combining lots of different foods together, eating processed, greasy foods and drinking liquid with our meals.

We need to connect to our food. Taste it, savor it, chew it slowly. Cut it, cook it, steam it and saute it. Find out where it comes from and how its made if not in our very own kitchens! Food is Life, Food is Vitality, Food is Health. So why do so many of us care so little about it or treat it like it’s last on our list of priorities? Why do we only care about how something will taste in the heat of the moment instead of the longterm effects it will have on us? Why don’t we see it and appreciate it for what it really is?

Connecting to your food will change your life. Listening to your body and what it wants will change your life. Your digestion will work better, you will find your natural body weight and your metabolism will normalize! Are you eating out of boredom, habit, cravings or emotions? These are the times when we are truly disconnected from our food.

When I work with my cleansers, I ask them to be very aware of What they are eating, When they are eating and Why they are eating over the course of the 30 days. This brings them in touch with their food and their habits. The majority of them realize that they have been mindlessly eating most of their life and never really connected to or tasted their food. I challenge them to use cooking as a way to really connect and see their food as the life it provides. To slow down, chew, breathe, cut out all liquids when eating and really get the full benefit of how healthy, whole food can provide us with all the nutrients and fuel we need.  To invite their families to join in and rekindle the family dinners when members would gather in the kitchen and cook meals together and then sit down as a unit and enjoy the meal…slowly. I am not implying that we don’t do that now, I know that we do, but what I am hoping to inspire in you is the opportunity to look at where you can make better choices for yourself and reconnect to the one really important thing that gives you life – YOUR FOOD!

So I am offering up a challenge, and that is to take notice of every time you put something in your mouth and why you are putting it in your mouth. Is it because you are truly hungry or just eating out of habit, or cause your traininer or workout program tells you to? Really start to listen to your body and what it wants, not what your mind wants. Most of the time, your body will give you the healthy answer. Tune in, slow down and connect to your food! Become aware of all your actions around food and I guarantee your relationship to it will change, and as a result, your life will too!

Here are FIVE great tips to help you Reconnect to your Food:

1. Chew more and savor the taste of the food.

2. Cut out liquids until at least 30 minutes before or after meals

3. Learn where your food comes from

4. Sit down when you eat & put your fork down as often as possible between bites

5. Give thanks for the food that is on your plate and for all the workers who helped get it there!

June 23, 2011

I’m a “Freak” because I eat healthy…

I had to write this post today because this topic comes up SO often when I work with my cleansers or anyone who is on the healthy eating path and I must say that it frustrates me to no end. My clients and cleansers more often than not,  tell me that their families/friends think they are freaks or show “concern” about them because they are not eating meat, giving up gluten or eating more vegetables and healthy food than not.

My clients and a lot of people I know on this path are also afraid of hurting someone’s feelings by not eating the high cholesterol, fat laden, processed food their host made for dinner, or the b-day cupcake at someone’s bday party, or the overly sweet, cardboard cake at their dear sister’s wedding. Sometimes they just eat it so someone else won’t feel bad, while they torture themselves and the result is that they feel bad physically because of the timebomb they just ingested. Or they will take a piece then only to throw it away when someone is not looking. What a waste of food! I also come across people who are afraid to be a “burden” at the dinner table when out with friends because of their special diet or when going to a friends house for dinner. When did eating healthy become “special?” Isn’t eating healthy a way to live longer, have more energy, combat disease and have a happier more vital life? I think it is..and I am living proof, as well as many others that live this way!

Well friends, I have to tell you this! STOP!!!! Yes, STOP!! STOP worrying about what others think about your “diet” or way of eating. STOP worrying about someone else’s feelings, and choking down a piece of cake so you don’t offend someone. STOP going to dinner parties without notifying the host of your healthy eating lifestyle and putting yourself in a positiion where you will lose, when it comes to finding something good to put in your mouth. STOP ordering food at a restaurant you really don’t want because you don’t want to be a “problem” at the dinner table.

Afterall, is this journey about YOU, or THEM??? Isn’t it your choice to be healthy and don’t you want to lead by example? When I go out, I don’t care about what anyone thinks about my way of eating..and I am a PICKY and sometimes High Maintenance eater. But, you know what? It’s the most important thing to me because when I eat healthy I feel good, have more energy, my skin is clear, I don’t get sick and I look younger..just to name a few of the benefits.

SO, I am going to give you some helpful tips on how to overcome these hurdles other than just telling you to STOP! although that would be a really good place to start! Remember that most people will question your way of life because either 1. they are interested in learning more or 2. they are threatened by it. Most of the time it’s #2. And the reason why, is that people are afraid to change. Yes, change is the only thing we can rely on that is constant in this world, yet we, as humans are afraid of it. Especially the change that we have no control over. We like the change that we are responsible for making happen, like reaching goals, finding a new job, making a choice to move to a different city, etc. But when we feel we are out of control, that’s when we hold on tight to the reins and fight against it.  But, it will happen and most of the time we have no choice over it. But, you can make a decision to change the way you eat and change the way you think about food and what others think about what you are eating!

Everytime I would go out with friends and not drink alcohol people would question me. And my response was, “it just doesn’t make me feel good.” And that was the truth and no one could argue with that. When I don’t eat cake, it’s the same response. It’s not worth the 5 seconds of creamy goodness on my tongue for the hours of torture I will experience afterward and the food hangover I will have in the morning. People feel threatened when they witness me saying no to these things and it’s because it brings forward parts of themselves that maybe they need to take a deeper look at. Most people don’t want to give up drinking or eating cake, and that’s fine. I am not here to tell them they need to, YET I am also here to tell them they will FEEL BETTER and possibly LIVE LONGER if they do! But really it’s about leading by example, not forcing it down anyone’s throat and I know that most people who witness me take care of myself, get a chance to look within to where they can make some change. And maybe they won’t be ready, but at least I know I have planted a seed…

So, here are a few tips as promised:

  1. When going to a friends house for dinner, call the host beforehand and explain your situation. Don’t be apologetic, but offer to bring something that will help him/her feed you. Also, maybe the host will be open to making something if you just tell them what you need. You can even offer to go early and help them cook it!
  2. When going to social events, prepare yourself by eating beforehand if it’s a cocktail party. If you don’t want to drink and are concerned about others making “fun” of you, have a glass of sparkling water in a pretty glass with a squeeze of lime. And don’t LIE about what it is…you don’t have to explain anything to anyone for making healthy choices to help them feel better.
  3. When eating out at a restaurant, do your research. Find out where you are going and call beforehand to see if they will accomodate you. Most restaurants today will always accomodate people with special diets and allergies, so ASK FOR WHAT YOU NEED and do your best to NOT CARE what others think about you ordering special food. I guarantee your dish will taste and look better than all the others!
  4. Remember, this is about YOUR COMMITTMENT to yourself and no one else. Are you committed to YOU or committed to making a choice based on what someone else will think about you?? Well? If your family tells you that you are a freak, respond with, “Yep, and a healthy freak at that!”

You can be a leader in helping others to make healthier choices just by doing it yourself. Sometimes people can become preachy when they start eating healthy, trust me, I was one of them. But what I have learned is that people are curious about it and they DO want to know more. The soft approach of Leading By Example is what I find works best and that’s what you can do! Remember, stay true to yourself and your path and don’t let what others say or do push you off that track!

 

 

 

 

Glorious Kale Chips

Green, delicious, really good for you! Kale is a super food and ranks 1000 on the ANDI (Aggregated Nutrient Density Index), which is the highest a food can be rated!!! SO eat it, and lots of it! Here’s a way to make it taste delightful for those of you that think of kale as a garnish of old…

 

INGREDIENTS

  • 2 heads of dino or lacinto kale, stripped of stems, washed and torn into large pieces
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 2 tblespoons almond butter, creamy
  • 1 tablespoon agave nectar or maple syrup
  • 1 tbs nutritional yeast
  • 1/2 tsp sea salt

Preheat oven to 250 degrees.

Blend or whisk ingredients together until smooth and pour over kale. Toss with hands to coat each leaf.

Place kale onto greased cookies sheets in a single layer. Bake for about 20 minutes, until edges are crispy. Be careful not to burn. Also, keep in mind that the kale will only get crispy around the edges not crispy all the way through!

Let cool and enjoy! Great to take on the road if you are taking a road trip!

February 24, 2011

Stop Counting and Start Listening….

As a vegan chef and especially as the chef to P90x creator, Tony Horton, people constantly ask me for the nutritional information and calorie count of my food. Here is what I tell them; I don’t believe in calorie counting…What? You don’t believe in calorie counting? But aren’t you a nutritionist and a vegan chef? Aren’t you into health & fitness??

Yes..to all of those questions, and now I will tell you why I don’t believe. Ok, so that’s not fully the truth…I DO believe that calorie counting works for certain & specific arenas, especially for people who are grossly overweight and have just started exercising. They need a starting point and a caloric deficit, for sure. But this doesn’t mean that they get to still eat crappy food, just less of it…what they need is a plan that will work for them to help them achieve their goals, AND it needs to be a healthy plan, not one full of processed foods, and potions..as Tony himself would say…and it needs to be a plan that teaches them HOW to eat, not just what to eat. Check out Karma Chow’s Recipes in Tony’s New Book

So, if you want to know my reasoning behind my “disbelief” in calorie counting…well, there are quite a few (and of course these are my humble opinions, so you can take them or leave them, but I just know what works for people, and I have many testimonials to prove it). First, calorie counting, especially if you are fit, or even not fit, doesn’t teach you how to connect to your food. It actually disconnects you from your food. Instead of seeing your food for what it is, fuel & nutrition for the body, we start to analyze it, count every kernel and wonder how many grams of forbidden carbs are in it. We label it, measure it and scrutinize it as if it’s the enemy, when it’s just the opposite. We don’t allow ourselves to enjoy our food, to taste it, and to connect to it. We eat on the go shoving protein bars down our throats as we cart the kids off to school and we wonder why we are so dang tired at the end of the day. We drive through fast food joints and look at the calorie count of something on the menu, and think, “I can have that because it fits into my caloric intake”, when in fact the food is loaded with saturated fat and is just plain BAD for you!

Every time I host a new cleanse group, about a week after we are into it, I challenge my participants, many of who are Beachbody coaches and avid exercisers, to let go of the calorie counting just for 30 days. Most of them sneer at me and think, “This lady is crazy,” but when I explain to them why, they understand. And when they do it, they understand even more.

Yes, it’s true, as I said above…I am a chef and a nutritionist, and I am also an advocate for Intuitive Eating or Listening to Your Body. I know some of you may think, this chick is off her rocker and out in woo-woo land, but I must tell you, when you start to eat really clean and listen, really listen to what your body needs and wants, you will find a whole new relationship to the way you eat & live. Some of you may be thinking, yes, I listen to my body and it tells me I want; potato chips, or ice cream. And my response to that is, that’s not your body talking, that’s your emotions. Or your body may be so toxic that it really could be saying that. This is usually the case when people have addictions to sugar, caffeine and processed foods. But usually our bodies will want healthy, whole foods that are nutrient dense and loaded with fiber, complex carbs, healthy fats and lean proteins.

Another part of listening to our body, is eating until we are 80% full and then stopping. More often than not, we overeat, unless we are depriving ourselves with calorie counting, but we never really know if we’ve gotten enough food or enough nutrients. If you are truly eating clean, healthy, whole foods, you will really feel a difference and you will be fuller sooner and longer than if you eat processed foods, and you will get the extra added bonus of NUTRIENTS!!!

During my 30 day cleanses when people give up their calorie counting, what they realize is that they can eat as much as they want of all the healthy foods allowed on the cleanse, and still drop weight and have enormous amounts of energy (after they get through the god-awful caffeine withdrawls, that is). When you eat a diet that consists of mostly whole foods and minimally processed foods, your body will begin balance itself out and utilize your food for fuel instead of storing it. Now, this is only if you are eating WHOLE FOODS and not all the processed, sugary stuff. I say stick to 90% whole foods and give yourself a little window to allow for some healthy processed stuff, like brown rice crackers, sprouted grain breads or agave sweetened, whole grain chocolate chip cookies.

Calorie counting won’t teach you anything, except how many calories are in a piece of whatever. But, what intuitive eating will teach you is that you can actually listen and hear what your body wants and needs without depriving it. Calorie counting is deprivation. It’s a way to prevent ourselves from enjoying our food because we have to count it before it goes into our mouth and what fun is that? How about just chopping up some fresh, amazingly crisp veggies, and putting them together in a delightfully delicious recipe and eating until you are 80% full?? Now that sounds like a plan to me!

Lastly I want to say that part of reconnecting to our food is to cook it ourselves. And again, you think, this chick is crazy, I am too busy to cook. If you want to live a healthy, long life and have amazing energy, cooking your own food and knowing what you are eating is part of that plan! Bring it back to basics, back to the times when we used to sit with our families in the kitchen and share a meal. Involve your kids and show them how important food is to their well-being. It will help to bring you closer with your family and even your friends. I’m not saying you need to push vegan food on anyone, but what I am saying, is slow down, take some time, stop counting and reconnect to your food. Your life WILL CHANGE!!!

In Love with Chocolate Truffles – Raw & Vegan, of course!

Yes, February is considered the month of love, but as my dear friend Nykki recently wrote from her travels in Thailand, why can’t it be a year of love, or even better I say, a life of love?? So, don’t wait for a special occasion to make these delightful, delectable and delicious scrumples of heaven (is scrumples a word? I think I just made it up…) make them now, tomorrow, next week, next year, every day..whenever you want a yummy and healthy chocolately treat!

Wait, what? Healthy & chocolate in the same sentence? Heck yea…did you know that chocolate is loaded with antioxidants and is good for the heart? Of course if you eat it in it’s real and raw form, not in a Hershey type form..oops, did I really say that?? Sweeten it with some agave or maple syrup, add some other heart healthy ingredients and you have, voila…TRUFFLES!!! YUMMY!

  • ½ c. Raw Cacao Butter, melted
  • ½ c. Raw Cashews
  • ½ c. Raw Agave Nectar (or ¼ c Agave & ¼ c Maple Syrup)
  • 1 c. Raw Cacao Powder (or ½ cup Carob & ½ cup Cacao powder)
  • 2 tsp. Vanilla Extract (alcohol-free) or ½ Vanilla Bean seeds
  • Pinch sea salt (preferably Himalayan Pink or Real Salt Sea Salt)

In a food processor fitted with the S-blade, process cashews, melted cacao butter & Agave until smooth. Add the remaining ingredients and process until well mixed and smooth. Chill in freezer for 10-20 minutes. The more chilled the mixture is, the easier it will be to roll into truffles. Once chilled, roll with your hands into balls and then roll into your choice of shredded coconut, raw cacao nibs or raw cacao powder. Store in refrigerator! Enjoy as you wish, these truffles are GUILT FREE and GOOD FOR YOU!!!

Be Creative! Add Goji berries, dried mulberries, mint extract, nuts, whatever you like with chocolate!!!! Experiment!!!

Remember: share these with the ones you love and don’t be selfish! Here’s to a life of LOVE!

Spaghetti & Meatballs w/Zesty Marinara

Meatballs you say? How can they be vegan? Well, it’s easy. I was inspired when I saw Isa’s recipe in Veganomicon for her meatballs, but I wanted to come up with my own recipe which didn’t include any gluten, so that’s what I did and Voila…Gluten Free and Vegan “Meat”balls with GF Spaghetti!

This is one of many of my clients favorite dishes, even Tony Horton! The man loves his spaghetti and Meatballs, although I know they don’t compare to his Aunt Stella’s real deal, which he doesn’t eat much anymore!

Enjoy! I know your kids will love these too!

 

INGREDIENTS

  • 1 lb. Brown Rice Spaghetti or Ziti, prepared according to package directions (Love Tinkyada Brand)
  • 1 recipe of Mel’s Zesty Marinara Sauce (below)
  • 2 can kidney beans, drained & rinsed
  • ½ c. brown rice, cooked
  • ½ c. raw yellow onion, diced small
  • 1 tablespoon olive oil, plus more for browning meatballs
  • 2 tablespoons Braggs Amino Acids
  • 2 tablespoons tomato paste
  • 1 tablespoon Vegan Worcestershire sauce
  • 2 cloves garlic, grated
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon basil
  • 1/4 – 1/2 cup gluten free breadcrumbs or find ground cornmeal.

Mash beans and rice together in a bowl with a potato masher until mushy but beans are still somewhat noticeable. Add onion, garlic, olive oil, Braggs, tomato paste Worcestershire sauce, and herbs. Mix well with a spoon or hands to combine. Add breadcrumbs and using hands, mix well and knead until doughy. Roll into small walnut sized meatballs. Heat a non-stick skillet over medium heat with olive oil and brown meatballs on the skillet. Serve on top of spaghetti with a generous serving of marinara sauce.

 

MARINARA SAUCE

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 cup shitake mushrooms, sliced thinly
  • 4 cloves garlic, minced
  • 2 tsp. oregano
  • 1 teaspoon thyme
  • 1 tablespoon Braggs Liquid Aminos
  • 1 tablespoon balsamic vinegar
  • ½ can tomato paste
  • 2 -28oz cans fire roasted crushed tomatoes
  • Sea salt & pepper to taste
  • 2 teaspoons maple syrup
  • 2 tablespoons fresh basil, chopped

In a stock pot heat olive oil over medium heat and sauté onion, garlic & mushrooms until soft & caramelized. Add thyme & oregano and stir to incorporate to release the herbs. Add crushed tomatoes & tomato paste. Reduce heat and simmer 20-30 minutes. Add Braggs Aminos, maple syrup & balsamic vinegar & stir well. Simmer 5-10 minutes more. Season with salt & pepper and top with fresh basil.

Vegan + Gluten Free Tomato Glazed “Meat”loaf

This Vegan Meatloaf will be a favorite at the dinner table during the cooler months or on your holiday table. It’s loaded with fiber, protein, complex carbs and healthy fats. Pair it up with a leafy green salad, and a side of veggies for a well-rounded meal.

INGREDIENTS

  • ¾ cup cooked brown rice
  • 2 cups cooked French lentils
  • 3/4 c. Tomato Paste
  • 3 tablespoons Tamari, divided
  • 1 tablespoon maple syrup
  • ½ teaspoon liquid smoke
  • 1 tablespoon garlic, minced
  • ¼ cup olive oil, divided
  • 1 cup diced onion, divided in half
  • 1 cup diced Portobello mushrooms
  • ½ cup diced celery
  • ½ cup diced carrots
  • ¾ teaspoon sea salt
  • ¾ teaspoon freshly ground pepper
  • 2 teaspoons Vegan Worcestershire sauce
  • ¼ teaspoon Dijon mustard
  • 1 tablespoon Arrowroot powder
  • ¾ c. gluten free/wheat free breadcrumbs

Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, or line with parchment paper and set aside.

Cook lentils and brown rice per package directions. Set aside to cool (these can be prepared the day before and stored in the refrigerator overnight)

In a small bowl, whisk together tomato paste, 2 tablespoons tamari, maple syrup, liquid smoke & 1 tablespoon of garlic. Set aside.

Heat a large skillet over medium heat, add 2 tablespoons of olive oil and ½ cup onions. Saute for 5 minutes. Add mushrooms and sauté until mushrooms are soft and have released their liquid. Transfer onions and mushrooms to a small bowl. Add the remaining 2 tablespoons of olive oil to skillet and sauté the celery, carrots & salt and pepper over low heat. Cover and cook about 10 minutes, until veggies are tender.

In a food processor, pulse the rice and lentils 10 times. Transfer to a large bowl. In the food processor, pulse cooked carrots & celery, Worcestershire sauce, remaining tablespoon of tamari, mustard, arrowroot and 1/4 cup of tomato mixture 10 times. Add to rice & lentil mixture. Fold in reserved sautéed mushrooms & onions, breadcrumbs and ½ cup raw chopped onion.

Press mixture into the prepared loaf pan and cover with tomato topping, spreading evenly.  Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is brown. Remove from oven and cool for 15 minutes before serving.

Karmic Raw Apple Pie

CRUST

  • 2 c. Almonds, Walnuts or Pecans
  • 1 c. Dates, pitted & chopped
  • splash Coconut Water
  • 1 tsp. Cinnamon

 

FILLING

  • 5 Apples, Cored & Chopped with skins on into ¼ inch slices (I use a mix of apples, make sure to include 1 or 2 granny smith to give a tartness to the mixture)
  • 1 cup Golden Raisins, soaked in 1 C. water for 4-8 hours (save soaking water)
  • 1 cup Raw Cashews, soaked 4 hours
  • 2 TBL. Agave Nectar or Maple Syrup or to taste
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • ½ tsp. Allspice
  • 1 tsp. Vanilla
  • dash Cardamom
  • 1 Tbl. Lemon Juice

Place cut up apples in a bowl with water to prevent them from turning brown.

Meanwhile, combine crust ingredients into the bowl of a food processor and process until combined into a sticky ball. If too thick add a little OJ or coconut water. Press into glass pie dish.

Place cashews in blender with 1/4 raisin soak water, vanilla, spices and agave.  Blend until creamy. If too thick, add more raisin water. Pour into a bowl. Add raisins and stir by hand. Drain apples and pour cashew mixture over the apples and stir to mix. Once evenly coated, pour into pie crust and chill for 2 hours or until firm.

Garnish with fresh berries, cinnamon, grated coconut or sliced almonds!

1 12 13 14 15 16 18