Serves 2

A party in a bowl, kids age three to 93 can’t resist this power-packed breakfast or healthy snack. It also makes a fantastically balanced dessert. Make sure to get the nuts, yogurt or coconut milk in there for good fats and to offset the carbohydrate.

Nutrition Tip: Smoothies are great for all body types IF there’s a healthy balance of macro-nutrients (proteins, carbs, fats). An all-carb smoothie (berries, bananas, rice milk, honey) can easily throw off metabolic balance. Always make sure to add good fats to offset the carbs so they absorb slower into the blood stream. Good fats include: coconut milk, coconut butter, nuts or nut butter, yogurt. I never drink a smoothie without high-quality protein powder. These need to be purchased from a health professional, not from a health food store. Brands I recommend are Apex Energetics Clear-Vite, Designs for Health Paleo-Meal, Biotics Ultra-Glycemex, or a cold-processed, unpasteurized whey protein powder like Whey Natural.

SMOOTHIE
1 1/2 cups milk (any variety) or milk/juice combo
1/2-3/4 cup frozen berries
Handful fresh spinach or other leafy green
2 scoops high-quality protein powder
Sweetener of choice, to taste

NUT SWIRL (optional)
2 tablespoons nut butter or yogurt
2-3 tablespoons milk (any variety, omit if using yogurt)
2 teaspoons sweetener or 1-2 drops liquid stevia extract

ADDITIONAL TOPPINGS
Sliced bananas
Chopped nuts
Shredded coconut
Cocao nibs

Blend the smoothie ingredients in a blender until pureed. Divide between two bowls.

Whisk the optional nut swirl ingredients in a small dish, divide in two and swirl over the top of each bowl.

Add any of the the additional toppings and serve immediately with a spoon.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This makes a phenomenal spring salad using fresh berries and baby spring greens. Perfectly balanced with aged balsamic and honey, and served with a side of cheese or chicken and a display of marinated balsamic berries. From Dorothy McNett’s Recipe Book.

MARINATED BERRIES
1 cup fresh local berries of choice (strawberries, raspberries, blueberries…)
1 teaspoon honey
about 1/2 teaspoon good quality balsamic vinegar

SALAD
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (at least 8 years aged, older even better)
pinch unrefined sea salt
few grindings of pepper
1 teaspoon honey (to balance the flavors)
2-3 really ripe berries, finely diced or smashed
fresh local greens, washed and spun dry
fresh brie or goat cheese, or diced cooked chicken
semi-coarse sea salt (coral or black, or herbed)

Put the berries in a bowl, slicing or dicing if they are large. Toss with the honey and the 1/2 teaspoon of balsamic.

In a measuring cup, whisk together the olive oil, balsamic, sea salt, pepper, honey and the diced or smashed berries to make the dressing.

Arrange the greens on individual plates, drizzling with the dressing. Place the cheese or chicken on the side and drizzle with the marinated berries. Sprinkle all with a few grains of the semi-coarse salt.

Food photos by Jackson D. Carson

Recipe by Alison’s mom, Dorothy McNett

Serves 4

Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors.

Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients and enzymes, which tend to leach out or become depleted through cooking. Use a good, firm pressure, and really work the oil or dressing into the vegetables for at least 2 minutes.

Nutrition Tip: Coconut aminos is a new alternative to soy sauce. It’s gluten-free and soy-free, and raw. I love the taste and is a good source for amino acids. I use Coconut Secret brand, found at natural foods stores.

MARINADE
2 tablespoons coconut aminos or tamari soy sauce
2 tablespoons raw honey
Juice of 1/2 lemon
1 tablespoon tahini (sesame butter) or almond butter
2 tablespoons olive oil
1-2 teaspoons minced or grated fresh ginger
1 teaspoon toasted sesame oil

STIR-FRY
1 cup small-diced broccoli florets
1 1/2 cup sliced shitake mushrooms
2 small-medium parsnips, rough chopped
1 medium carrot, sliced into matchstick pieces
1 cup chopped snow peas
Black sesame seeds (optional, for garnish)

Whisk all the marinade ingredients in a large mixing bowl.

Place the broccoli into the bowl with the marinade. Begin to massage the dressing into the broccoli, “wilting” the veggies with the heat and pressure of your fingers. Massage with a strong, pressing motion for about a minute. Add the shitakes, and massage again just to  wilt slightly, 10-20 seconds. Let sit while you prepare the “rice”.

Place the parsnip pieces into a food processor and pulse 16-18 times until you have small, rice-sized pieces. Toss them into the bowl with the broccoli. Mix in the carrots and snap peas.

Plate, and garnish with the optional black sesame seeds.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

An exciting deviation from strawberries and bananas, this healthy green smoothie uses the sweet and crisp flavor of Asian pear with almond butter. Watercress is a detoxifier and adds a touch of spice, but not too much to overpower. This is a sweet smoothie with all the benefits of good fats, protein and greens.

Nutrition Tip: Smoothies don’t have to freeze your brain off! For thickening, replace frozen fruit with nut butters, dried fruits or avocado. Of course, bananas do the trick too. Think green by adding leafy green veggies like spinach, lettuce, kale, arugula and watercress. Nut butters add protein and fat to balance any carbohydrate. Always use high quality protein powders; I recommend professional brands available through a nutritionist.

2 1/2 cups whole raw milk or Homemade Nut Milk
1 medium Asian pear
Handful watercress
Juice of 1 lemon
1/4 of a ripe avocado
6 tablespoons almond butter
2 scoops high quality protein powder
4 pitted dates
1-2 droppers liquid stevia extract (or add more dates)

Blend all ingredients in a blender until smooth. Add more milk for a thinner consistency, if desired.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 2

A refreshing and tangy breakfast salad with sliced banana to balance the sour flavors of seasonal grapefruit. Serve with yogurt for protein. Also makes a healthy, not-too-sweet dessert.

Nutrition Tip: Late winter and spring is the time to kick-start fat metabolism and cleanse the body to prepare for season changes. According to Ayurvedic physician, Dr. John Douillard, grapefruit and honey should be eaten regularly during theses transition months to burn fat and lose the winter weight.

SAUCE
2-3 tablespoons raw honey
2 teaspoons lemon juice
1/2 teaspoon fresh minced ginger

SALAD
2 grapefruits, peeled, seeded and diced
1 banana, sliced
1/2 cup flaked or shredded coconut
1 teaspoon poppy seeds

Mix the honey, lemon juice and minced ginger in a small dish. If the honey is hard, let it dissolve in the lemon juice a few minutes before stirring.

Place the salad ingredients in a medium mixing bowl. Stir in the dressing, and preferably allow the salad to sit for 10-30 minutes to marinate. Serve using a slotted spoon. The remaining juice can be thrown into a smoothie or tossed with fruit.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 4

Warming curry spices counter the clean crispness of jicama in this simple, flavorful, all-season salad. The sweet, tropical taste of macadamia nuts and coconut water bring it all together. Served with an edible green sprout garnish.

Cooking Tip: Jicama (HIH-kuh-ma) is a sweet, watery root native to Mexico. Its crisp, refreshing taste is  reminiscent of an apple or pear, but less sweet and more watery. In Mexico, jicama is used to replace corn chips and dipped into salsa, but it is most commonly found in fresh salads. The peel is tough and needs to be removed before dicing or grating. Use a knife; it’s too tough for a vegetable peeler.

Cooking Tip: Coconut water has become a popular drink in the last few years and can easily be found in natural foods stores. It comes in a can or aseptic container. Look for it in the refrigerated drink section. Amy and Brian (with pulp) is my favorite brand.

DRESSING
2/3 cup macadamia nuts
1/3 cup coconut water, plus a little extra if needed
2 teaspoons lemon juice
2 teaspoons mild curry powder
1 tablespoon raw honey
1/2 teaspoon salt

SALAD
5 rounded cups peeled, diced jicama (about 1 medium)
3 green onions, sliced on the diagonal
1/2 cup jumbo flame raisins
1 cup sprouts (any variety)

Blend the dressing ingredients in a food processor or blender until smooth, adding more coconut water, if needed, to help it blend into a smooth, creamy consistency.

Place the jicama, green onions and raisins in a large mixing bowl. Add the dressing and mix until incorporated.

Arrange the salad evenly onto 4 plates. Divide the sprouts and place on the side as a colorful, edible garnish. Serve room temperature or chilled.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 2-4

Lemon, orange and fennel give this refreshing salad a tangy hit, while raisins and honey balance the act with their delightful sweetness. Candied almonds bring it over the top. Makes a perfect dinner party salad or appetizer. Some of the honey can be replaced with liquid stevia, if desired.

Cooking Tip: Ever wonder how to get brightly-colored orange segments without the white membranes? This is called to “supreme” or segment an orange. First, slice off the blossom and stem ends of the orange. Lay it flat-side-down and run a knife from the top to bottom around the orange to remove the peel and white pith. Holding the skinless orange in one hand, use a paring knife to very carefully cut along the inside edges of the membranes that line each segment. The segments should pop right out. The trick is to get as close as you can to the membrane without touching them so that you are left with the bright orange flesh and no white membrane.

SALAD
Juice of 1 lemon
3 tablespoons honey
1/4 cup minced fresh mint leaves
3 tablespoons olive oil
1 large fennel bulb, stems removed
2 medium oranges, peeled and segmented (optionally supremed, see above)
1/4 cup raisins
2-4 mint leaves (for garnish)

CANDIED ALMONDS
1/2 cup raw almonds
1/4 teaspoon crushed fennel or anise seeds
1/4 teaspoon cinnamon
Dash ground cloves
Dash salt
1 tablespoon honey

Whisk the lemon juice, honey and mint in a small dish. Slowly drizzle in the olive oil while vigorously whisking to create a good emulsion. Pour the dressing into a large shallow dish.

Thinly slice the fennel bulb and toss the slices into the dressing as you work to keep them from oxidizing. Add the orange segments and raisins and toss with the dressing. Let marinate while candying the almonds (15-20 minutes).

For the candied almonds, heat a small saute pan over medium heat. Add the almonds and dry toast for 3-4 minutes, flipping frequently to brown all sides. When lightly toasted and fragrant, remove from the heat and add the spices, salt and honey. Stir constantly for a couple minutes until the honey starts to thicken. Transfer to a plate and cool until crunchy, about 15 minutes.

Using a slotted spoon or tongs, arrange the salad onto 2-4 plates. Top each salad with some chopped almonds and a mint leaf.

Reserve the remaining juice and serve with fruit or mix it into a smoothie (or better yet… drink it down on the spot as if it were the nectar of the Gods!)

Food photos by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 1-2

A perfectly festive holiday smoothie to keep you and your family healthy in the midst of candy canes, chocolate Santas, cheese popcorn and pumpkin pies. Frozen cranberries are blended with kombucha and warming spices to boost immunity and keep the “bad bugs” away. (This is a low-carb smoothie, less sweet than traditional smoothies.)

Nutrition Tip: Buy fresh cranberries NOW while you can and freeze them for use in smoothies and sauces throughout the winter months. These little berries only come around once a year, and are top on the list for their anti-oxidant and immune-boosting powers.

2 1/2  cups milk (any kind – see Homemade Nut Milk)
1/2 cup kombucha (see note)
3/4 cup frozen cranberries
3-4 droppers liquid stevia, or 1-2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
1 tablespoon spirulina or Chlorella powder, ADDED IN LATER

Blend all ingredients EXCEPT SPIRULINA in a blender. Divide the smoothie between two cups, reserving 1/2 cup in the blender.

Add the spirulina to the remaining smoothie in the blender and blend to mix. Slowly pour it into the cups, dividing amongst the two. Use a toothpick or kitchen knife to swirl the green layer on the top.

Note about kombucha: Kombucha is a fermented medicinal beverage using a mushroom culture and brewed tea and/or juice. It sounds worse than it tastes! It comes in many flavors and is hock-full of good bacteria for the gut, it’s touted for its healing abilities. Purchase kombucha in the refrigerated beverage section at your local natural foods store.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Makes one 9-inch pie

Contains no: gluten, dairy, soy, sugar, eggs

Even people with food allergies can have pumpkin pie on Thanksgiving! This healthy version uses fresh roasted pumpkin with all the traditional spices, creamed with cashews in a festive no-bake crust. Topped with fresh “whipped” cashew cream. One caveat: it doesn’t hold its shape like a traditional baked pie; it’ll be soft and custardy, so be extra careful when plating.

Cooking Tip: For the best pies, fresh pumpkin is always preferred over canned. Make sure to purchased the smaller “pie pumpkins”. Larger varieties will be bitter and tough. Slice in half, and bake in a 400 degree oven for 45-50 minutes, until soft. Remove the seeds and puree the flesh.

FILLING
2 small pie pumpkins (3 cups pumpkin puree)
4-5 droppers liquid stevia, to taste
2-3 tablespoons maple syrup, to taste
1 tablespoon psyllium powder (see note below)
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/2 teaspoon each: nutmeg, ginger, clove
1/4 teaspoon salt

CRUST
1 1/2 cups almonds or hazelnuts
1  1/4 cups pitted dates
1/2-inch piece fresh ginger, peeled
1 teaspoon vanilla extract
1/2 teaspoon sea salt

CREAM
1 1/2 cups cashews, soaked in water to cover for 30 minutes, drained
6 tablespoons water
1 teaspoon vanilla extract
1 dropper liquid stevia extract
1/4 teaspoon salt
Dash ground nutmeg

Heat the oven to 400 degrees. Lightly oil a 9-inch pie plate.

Cut the pumpkins in half and place them, flat-side down, onto a lightly oiled sheet pan or baking pan. Bake for 45-50 minutes, until the flesh is completely soft.

While the pumpkin is baking, prepare the crust and cream:

For the crust, process all of the crust ingredients in a food processor until the nuts are medium-fine ground, leaving them slightly course for texture. The crust should be crumbly, yet hold together when pressed in your palm (if the dates are really dry and the mix is too crumbly, add 1 teaspoon water and blend in).

Have a small dish of water handy for pressing the crust into the pan: Dip your hands in the water, shake off the excess, and press the crust firmly into the bottom and up the side of the pan. You’ll need to dip your hands in the water frequently to keep the crust from sticking to your fingers.

Place all of the cream ingredients in a food processor (no need to rinse the bowl from the crust). Blend until completely pureed, about 3 minutes scraping down the sides as needed. Reserve 1/2 cup for the filling, and place the remaining in the refrigerator for the cream topping.

Remove the pumpkins from the oven to cool. When cool enough to handle, remove the seeds and scoop out the flesh. Measure 3 cups of the flesh into the food processor (no need to rinse the bowl from the cream). Add the 1/2 cup of cashew cream and all remaining filling ingredients. Puree until smooth.

Scoop the filling into the crust and refrigerate for at least 2 hours to set. Remove the remaining cashew cream from the fridge and bring to room temperature before using. Slice and serve each piece with a dollop of the cashew cream.

Note on Psyllium: Psyllium is a fibrous husk that, when blended with liquid, has thickening qualities. Use it in small amounts in raw custards to help set – make sure that you use GROUND/POWDERED (not the whole husk) for desserts. Careful not to use too much or it will alter the flavor of the dessert. Purchase psyllium in the supplements section at your local natural foods store.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4-6

A colorful salad for any autumn or holiday spread. Ginger and tahini add depth of flavor to an otherwise simple salad.

SAUCE
1/4 cup tahini (sesame butter)
3 tablespoons water
2 tablespoons rice vinegar
1/2-inch piece peeled fresh ginger, minced
1-3 drops liquid stevia extract or 1 teaspoon honey
Pinch salt

SALAD
3 medium carrots, grated
1 medium parsnip, grated
2 green onions, sliced into thin 2-inch-long strips
1/2 cup unsweetened dried cranberries

Place the sauce ingredients in a mixing cup and whisk together (alternately place in an immersion blender). Toss the salad ingredients with the sauce, leaving a bit of the cranberries for garnishing.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4-6

Heirloom tomatoes mixed with all the right ingredients make a refreshingly vibrant raw soup for Indian summer. This is a traditional Spanish soup served chilled or room temperature; my addition of creamy pine nut sauce adds body and richness.

Cooking Technique: Heirlooms make this soup extra flavorful, but can be expensive. To offset price, try adding one small heirloom in to a mix of less expensive tomatoes, and/or garnish with a small green heirloom zebra.

SOUP
1 small red onion, coursely chopped
1/4 cup red wine vinegar
3 tablespoons olive oil, plus extra for drizzling
Small handful fresh parsley, stems OK, plus extra for garnish
1-2 cloves garlic
1/2 – 1 jalapeno
1 cup tomato juice
2 pounds heirloom tomatoes, or any variety, diced
2 farmers market lemon cucumbers, or 1 medium cucumber, diced
1 medium bell pepper, any color, diced
2 teaspoons salt

CREAM
1/3 cup pine nuts, lightly toasted
1/2 cup water
Juice of 1/2 lime
1-2 drops liquid stevia or 1/2 teaspoon honey
1/2 teaspoon ground cumin
Dash salt

Place the red onion, vinegar, olive oil. parsley, garlic and jalapeno in a food processor and blend until relatively pureed.Transfer to a large mixing bowl.

Stir in the tomato juice, diced tomatoes, cucumbers, bell pepper and salt.

Combine all the cream ingredients in the food processor (no need to rinse out the bowl) and puree until smooth. Stir into the soup or dollop over each bowl. Drizzle with olive oil and garnish with minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 2

Soft, creamy kale with a crunch of apple and toasty pine nuts makes a perfect accompaniment to any meal. Tahini adds a touch of ethnic flair. Don’t worry… you don’t need to be a licensed massage therapist to make this fabulous raw salad.

Cooking Tip: Eating vegetables raw is one of the best ways to retain valuable nutrients. “Massaging” tougher greens like kale, cabbage or spinach will help “wilt” the leaves  down, making them easier to eat, yet retaining nutritional quality.

DRESSING
2 tablespoons tahini (sesame butter)
2 tablespoons vegetable stock or water
1 1/2 tablespoons apple cider vinegar
1 small shallot, minced
3-4 drops liquid stevia or 1 teaspoon honey

SALAD
4 packed cups de-stemmed, finely chopped kale
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 apple, sliced into matchsticks
2 rounded tablespoons lightly toasted pine nuts

Mix all of the dressing ingredients in a small dish, mashing the tahini with the back of a spoon until there are no clumps remaining.

Place the kale in a large mixing bowl. With your hands, massage the greens with the olive oil and the salt for 3-4 minutes, until the kale has “wilted” and decreased in fluff by about a half.

Mix in the dressing, apples and pine nuts.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 1-2

This Southeast Asian-inspired smoothie will get you out of the “same-old same-old” smoothie rut. Using sweet spices and roots adds flair and flavor, but also nutrition: Both ginger and lemongrass excel at boosting digestive fire and immunity.

Cooking Tip: Although pricey, I recommend a Vita-Mix high-speed blender for making smoothies. My motto is one green smoothie a day, and one cruciferous vegetable a day: I “feed two birds with one scone” by throwing the greens into my smoothies. A high-speed blender is able to grind any vegetable down enough to disguise it almost impeccably (except for the green color!) Check your local Cost-Co — sometimes they carry Vita-Mixers at lower cost.

1 cup Homemade Nutmilk, or boxed
1/2 cup coconut milk
1 scoop high-quality protein powder
1 small handful frozen peaches
1 large handful spinach or other leafy green
1-inch piece fresh ginger
1-inch piece lemongrass stalk, outer layer removed
2 or so droppers liquid stevia or 1 tablespoon sweetener of choice

Blend all ingredients in a blender. Serve immediately.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4

This easy meat sauce is served over raw zucchini strands rather than spaghetti noodles. You can also make a lasagna out of thinly sliced zucchini or yellow squash. Do anything you want with it, just promise me you won’t put it over pasta (even whole wheat pasta is highly processed and lacking nutrients). This sauce freezes well, so make a double batch if so inspired.

Cooking Tip: Mirepoix (pronounced meer-pwah) is a mix of diced onion, carrot and celery. This holy trinity is used as a starting base for hundreds of dishes, especially soups and sauces. I always have these three ingredients on hand. I recommend dicing the veggies on the spot rather than pre-dicing; surface area is exposed and the small pieces will oxidize and lose flavor.

Cooking Tip: To get spaghetti noodles from a vegetable, you’ll need to purchase a “spiralizer”. This fun gadget will also make curly-cues that make lovely garnishes. I use a Saladacco: it’s easy to store, quick to use and doesn’t take up too much space.

1 tablespoon olive oil
1 yellow onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
1 pound sausage meat (any variety) casings removed
1 teaspoon dried leaf oregano
1/4 teaspoon fennel seeds
1/4 – 1/2 teaspoon red pepper flakes
1/2-1 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can diced tomatoes with juice
1/2 cup red wine, or pomegranate juice with 2 tablespoons balsamic vinegar
2 medium zucchini, spiralized into thin noodles
1/4 cup packed basil leaves, cut into thin strips

Heat the oil over medium heat in a medium saucepan. Add the onion, carrot and celery and saute for 5 minutes, until the onions are translucent.

Add the garlic, ground meat, oregano, fennel seeds, pepper flakes, salt and pepper. Cook the meat about 3 minutes, until browned, breaking up the meat with a wooden spatula as it cooks. Add the tomatoes and wine; stir to blend.  Turn the heat to low and cook, partially covered, for 35-45 minutes, stirring occassionally. The sauce is ready when the liquid has evaporated by a third or so.

Food photo by Jackson D. Carson

Copyright: Alison Anton. 2009. All rights reserved.

Serves 6

Traditional Lebanese taste, without the wheat! Add chopped walnuts for a little protein. A cooked version can be made with quinoa to replace traditional bulgar wheat couscous, if desired.

Nutrition Tip: Never underestimate the nutritional power of herbs! Adding even a small amount of fresh herbs and spices to any dish can boost nutrition 10-fold. Think of them as “booster foods” rather than mere flavor enhancers. Leafy herbs can be tossed right into any salad or used as a garnish for soups and entrees. Stir ground spices into a dish at the very end of cooking to maintain their nutritional benefits and to brighten flavors.

1 head yellow or white cauliflower
1/2 bunch flat leaf parsley, rough chopped
1/2 packed cup fresh mint leaves, rough chopped
1 medium tomato, diced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon turmeric
1/4 teaspoon pepper, or to taste
2 drops liquid stevia extract (optional)

Cut the cauliflower down the middle and remove the stem from both sides. Chop the florettes into even pieces.

Place the cauliflower, parsley and mint in a food processor. Pulse until the cauliflower pieces are the size of kernels of rice or smaller. Remove to a large mixing bowl.

Add the remaining ingredients and toss to mix. Serve chilled or room temperature.

Food photo by Jackson D. Carson

Copyright: Alison Anton. 2009. All rights reserved.

Chocolate, Vanilla and Strawberry Scream

Makes 1 quart

For chocolate lovers only, this dairy-free, sugar-free delight has a much lower impact than commercial ice creams (even the dairy-free varieties). Using raw cocoa powder insures you can even take advantage of its famed anti-oxidant properties.

2 cups cashews or macadamia nuts, soaked in water to cover 30 minutes, drained
2 cups unsweetened oat milk
3/4 cup agave nectar
12 tablespoons unsweetened cocoa or carob powder, preferably raw and fair-trade
2 teaspoons vanilla extract
Pinch salt

Variations on the Theme:
Chocolate Mint: add 2 teaspoons peppermint extract
Chocolate Chocolate Chip: add 1 cup chocolate chips or cocoa nibs after chilling
Mexican Chocolate: add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg
Mocha: add 1 tablespoon finely ground coffee beans
Nutella: add 1 tablespoon almond or hazelnut extract

Blend all the ingredients in a food processor or high speed blender until smooth; you may need to blend for 5-8 minutes to get it really creamy. (Additions like chocolate chips, nuts or other chunky items can be stirred in after chilling.) Scrape the sides of the bowl with a spatula as you go. You can taste it now too, adding more sweetener or flavorings, if desired.

Transfer the batter to a covered bowl and refrigerate for 1-8 hours (you can also freeze it for 30-40 minutes) until well chilled. Add any chunky additions at this point (soft cookies can be added to the machine as it’s running).

Pour the cream mixture into an ICE-COLD ice cream maker and freeze according to manufacturer’s instructions. Serve immediately or freeze for later. If frozen, thaw at room temperature for 10-15 minutes before scooping.

©2008 Copyright Alison Anton – All rights reserved.

Fresh young coconut meat replaces conventional rice noodles in this sweet and spicy Thai dish. Don’t be frightened just cause you’ve never opened a coconut — It’s easier than you think and the directions are listed in step-by-step format below.

SAUCE
1-inch-piece fresh ginger, peeled
4 pitted dates, soaked for 10 minutes if hard
1-2 cloves garlic
1/4 cup tamarind juice, or 2 tablespoons paste mixed with 1/4 cup water
1/2 cup raw almond or peanut butter
1 small fresh Thai chili pepper, seeded
juice of 1 lime
1 tablespoon nama shoyu (unpasteurized soy sauce), or tamari

SALAD
2 young Thai coconuts or about 1 1/2 cups fresh young coconut meat (see note)
1 cup shredded green or red cabbage, or a combination
1 medium carrot, cut into matchsticks
1/2 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 Serrano pepper, minced
1/4 cup chopped cilantro, plus additional leaves for garnish
3 tablespoons thinly sliced fresh basil leaves
1/4 cup chopped almonds or peanuts for garnish

Place all of the sauce ingredients in a food processor or blender and puree, adding a little water if needed (up to 1/4 cup) until it reaches a smooth but thick and creamy consistency. Allow to sit for at least 10 minutes for the flavors to develop.

Break open the young Thai coconuts and remove the meat (see instructions below). Thinly slice the soft meat into long “noodles”.

Toss the coconut meat into a large bowl with the remaining vegetables. Mix in the sauce (I do it by hand) and top with the extra cilantro leaves and chopped nuts.

—-

NOTE: HOW TO OPEN A THAI COCONUT (IT’S EASIER THAN YOU THINK!)

A young Thai coconut has a soft white casing over the hard shell inside. Since it’s young, the meat will be soft and moist, rather than hard and chewy like the ones from a hard brown shell. Find young Thai coconuts at natural food stores in the produce section. They are white and cone-shaped at the top, and come wrapped in plastic.

STEP 1 – Exposing the hard shell from under the top of the white casing

Lay the whole white coconut on its side in front of you with the pointed side of the coconut towards your cutting hand. Use a good chef’s knife (no, you do not need a butcher knife) to cut diagonally into the white fibrous casing along the pointed edges. If you are doing it correctly and going deep enough into the casing, you’ll come across the hard shell underneath. Essentially, you are cutting along the diagonal point to expose the hard shell underneath.

STEP 2 – Whacking the shell

Sit the coconut upright on the flat end (it should now have the top of the hard round shell exposed, facing upward). Using the heal end of the knife (the thick bottom corner) whack into the coconut shell at a 40 degree angle. Do not use the blade, use the thick corner heal. If done correctly, the heal (bottom corner) of the knife should be sticking into the coconut shell a bit.

STEP 3 – Wedging the coconut open

Use the heal of the knife to wedge the coconut open a bit, by wedging the knife back and forward, up and down, to widen the crack. Wedge the heal of the knife into the crack, allowing a bigger gap to pry open.

STEP 4 – Opening the shell

Remove the knife and use your fingers to pry off the top of the shell. The top of the shell should pull off surprisingly easy in one nice piece.

STEP 5 – Getting the water

The coconut should be full of water. Pour this delicious nectar into a large bowl or mason jar. The water should be clear; if it is pink or purple, it is going bad and should be discarded.

STEP 6 – Cutting out the meat

Run a thin, flexible plastic or metal spatula between the delicate white flesh and the hard shell to remove the meat. The meat should be soft and white; if gooey, pink or purple, the meat is going bad and should be discarded.

Food photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

VINAIGRETTE
1 tablespoon blond (light) miso
1 clove garlic, minced
1/2-inch piece ginger, peeled and minced
1 shallot, finely diced
2 teaspoons honey
1/2 teaspoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon water
2 tablespoons olive oil
Splash tamari

SALAD
1 fennel bulb, sliced
4 scallions, white and tender green parts, chopped
2 cups shredded carrots
1 ripe avocado, sliced
6 handfuls baby spinach, washed and dried

Blend all of the dressing ingredients in a blender until smooth. Let sit 10-15 minutes to allow the flavors to develop.

Toss the spinach with half of the dressing and arrange the fennel, carrots, avocado and green onions on top. Drizzle the top with more dressing, to taste.

©2006 Copyright Alison Anton – All rights reserved.

Dressing
1-2 tablespoons maple syrup
2 tablespoons white wine or champagne vinegar
1/2 teaspoon Dijon mustard
1 shallot, minced
1/4 cup walnut or grapeseed oil
1 teaspoon poppyseeds

Salad
1 head romaine leaves, washed and chopped
1 red grapefruit, chopped
1/2 avocado, sliced
2 tablespoons toasted pine nuts

Blend all of the dressing ingredients together in a small dish. Let sit 10-15 minutes to allow the flavors to develop.

Place the romaine leaves in a salad bowl or on individual plates. Toss with the dressing. Arrange the grapefruit and avocado on top of the greens and sprinkle with the pine nuts.

©2007 Copyright Alison Anton – All rights reserved.

This simple, easy dressing whips up in minutes and can be used over salads or meats, or can be kept at a thicker consistency for use as a dip for fruits, veggies or meat satays.

3/4 cup walnuts, raw or toasted
2 cloves garlic, whole
1/2 apple, cored and rough chopped
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
3/4 cup water, plus a little more if needed

Blend all the ingredients in a food processor or blender until pureed, adding more water until it reaches the desired consistency. Add a touch more salt or vinegar to bring up the flavors, if needed.

©2007 Copyright Alison Anton – All rights reserved.