BlissYogi's Favorite Recipes
Did you know there are 112 shortcuts to BLISS?
It's true! There is an ancient yogic text that actually lists all of them! Included in these shortcuts is taste. Here are some of my favorite recipes:
This is a great way to get some greens into your diet...without having to cook! This recipe comes from Rhio's Hooked on Raw book. It was my first raw recipe. I couldn't believe how good it tasted!
Marinated Collard Ribbons
(I used chard the first time and have also experimented with kale and other greens with great success)
1 bunch of collard greens washed well and sliced into thin slivers
Marinate overnight in the fridge with:
1 - 1.5 Tablespoon oilive oil
1/2 - 1 lemon or lime juiced
1 Tablespoon Nama Shoyu (a raw tamari sauce)
This is very good by itself. AND you can dress it up with avocado, tomatoes, celery, sunflower seeds....use your imagination!
Tomato, Cucumber, Purslane Salad
1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
1 medium tomato, chopped
1/2 cup chopped purslane thick stems removed, leaves chopped
1 minced seeded jalapeno chile pepper
Combine all ingredients in a serving bowl. Salt to taste. ENJOY!
Compliments of Margarita’s Produce in Linda Vista
AMAZING RAW TOMATO SAUCE
From FRESH, by Valya & Sergei Boutenko
1 cup dried tomatoes, soaked 15 minute
1 bunch cilantro
1/3 bunch basil
1/2 cup water (I use the soak water)
1/2 lemon juiced
1 clove garlic
4 tablespoons olive oil
1/4– 1/2 teaspoon salt
Blend thoroughly. Makes a great pizza sauce, or add more water for spaghetti sauce or soup.
Enjoy over EZ Raw Noodles or crudities!
EZ RAW "Noodles"
The above sauce goes REALLY well over thinly sliced or grated zucchini or carrot into long, thin strips. Also great over strands of Spaghetti Squash.
Refreshing Apple Ginger Salsa Recipe
A fun fat-free and raw food fruit salsa recipe to try, with crisp apples and tangy ginger and lime. Add some healthy and high-fiber fresh fruit to your diet with this great twist on traditional Mexican salsa. Plus, it's fat-free and super low in calories from About Vegetarian.com
- 2 apples, finely diced
- 1 onion, diced
- 1/4 cup lime juice
- 2 tbsp minced fresh ginger root
- 2 (or more) tsp minced cayenne, jalapeno or other fresh chili pepper, to taste
- 2 tbsp chopped fresh cilantro
- dash salt and pepper, to taste
Combine all ingredients together, and allow the flavors to mingle at least one hour before serving.
Garnish your ginger apple salsa with extra cilantro before serving, if you'd like.
Makes three servings fat-free ginger apple salsa. Low-cal, too!
Nutritional information, per serving:
Calories: 75, Calories from Fat: 4
% Daily Value:
Total Fat: 0.5g, 1%
Cholesterol: 0mg, 0%
Sodium: 101mg, 4%
Total Carbohydrates: 19.3g, 6%
Dietary Fiber: 3.3g, 13%
Vitamin A 12%, Vitamin C 24%, Calcium 2%, Iron 2%
Delectable "Slim Belly" Vegan Chocolate Cupcakes
Haha, when I first shared these with my friend, she couldn't believe how good they were on ALL levels. She's the one who named them "Slim Belly"
This Super Moist VEGAN Chocolate Cake recipe comes fromthe VegWeb.com site. Here’s the link: http://vegweb.com/index.php?topic=6686.0
I made a few modifications and have to agree with the original poster, this IS by far the most surprisingly deeelightful and EASY cake. This recipe is great for adults and for kids ages 3 and up.
1.5 cups of gluten free flour (I used Bob’s Red Mill Gluten-Free All Purpose flour)
3 tablespoons of sifted good quality cocoa
½ teaspoon Bob’s Red Mill Xanthum Gum
½ cup baking cocoa (I used raw cocoa powder as I sometimes am a raw foodie!)
1 teaspoon baking soda
½-1 cup date or brown sugar
1/2 teaspoon salt (optional)
5 tablespoons any veg.oil (I used olive oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup cold water
NOTE: The first time I made this I used ¾ cup sugar- too sweet, 2nd time I used ½ cup, just right! The original recipe called for 1 cup of sugar! So you get to choose how much to use.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Mix all the liquid ingredients together.
3. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork or toothpick. If it comes out clean it’s done!
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the pre-measured, pre-mixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Makes: 1 9x9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes NOTE: For cupcakes bake 20 minutes.
Amazing Vegan Coconut Pecan Frosting
½ c (1 stick) vegan margarine (try ¼ c vegan margarine & ¼ c coconut oil for REALLY rich flavor)
3/4 cup sugar
1 1/2 cup shredded coconut
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup soy, rice or nut milk (I used rice milk…you may need to use more milk if doing the coconut oil version)
Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon. Pour then spread on cake while frosting is still warm. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).
Serves: enough for one 2-layer cake
Preparation time: 15 minutes