Fresh Bouillon and a Buddha Bowl

by Susan on September 26, 2014

Buddha Bowl @Rawmazing.com

For a fully raw version, page down.

I love the concept of a “Buddha Bowl”. I also call it my “What I make for dinner when I don’t feel like making dinner” bowl. It is simple, nutritious, delicious and a great way to use what you have in the kitchen. There are also two recipes for raw staples included in this post, fresh bouillon and cauliflower rice. 

I found myself in that mindset yesterday. I started a quick batch of quinoa made with fresh bouillon (recipe follows) and threw together this tasty bowl with not much effort at all. I love the fresh flavors and the idea of an entire meal in one bowl? Oh ya.

I have done a few things for you with this recipe. First, I am including a recipe for fresh veggie bouillon. I love the flavor that a good bouillon adds to a dish. But the thought of using something that has been sitting in a jar for who knows how long and is laden with sodium is not always ideal. Best answer? Make your own! You won’t believe how good this it. 

Fresh Raw Bouillon @Rawmazing.com

Most vegetable bouillon jars or cubes, you will find a combination of celery, onions, garlic, and carrots. Some add leeks, and other ingredients. Most have insane levels of salt.

You can whip your own fresh bouillon up quickly. You can also control the amount of salt you put in. There are a few fresh bouillon recipes on-line but many have up to a cup of salt in them. I want healthy, not heart stopping. And I wanted to use ingredients that you will hopefully have in your kitchen.

Fresh bouillon is the key to adding a pop of flavor. You can store the bouillon in the fridge for a few days but I like to make a decent sized batch and freeze it. Use an ice cube tray and you can freeze and thaw in serving sizes.

Raw Cauliflower Rice @Rawmazing.com

This recipe as pictured contains cooked quinoa. It is a healthy, protein-filled grain that I love. If you want to make this recipe completely raw, substitute cauliflower rice for the quinoa. (Recipe included)

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Raw Carrot Zucchini Cake

by Susan on September 6, 2014

Raw Carrot Zucchini Cake @Rawmazing.com

Raw Carrot Zucchini Bars @Rawmazing.com

I have been wanting to post a raw carrot cake recipe for years. Seriously, years. For some reason, I never got around to it until today.  Of course, it couldn’t be a straight up carrot cake, I had to mess with it. Zucchini is available in abundance right now so I decided to throw that in the mix. The addition of diced pineapple adds a wonderful sweetness and a pop of flavor. I have even included baking instructions for those who do not have dehydrators but do not care if it is raw. It is a new world around Rawmazing!

My favorite part of this recipe is the frosting! You can throw just about anything that compliments the cake into it. I used walnuts, dried cranberries, and coconut. You could easily substitute with pecans, raisins, just about any dried fruit or nuts that go with carrots. I choose to sweeten mine with orange and maple but you could go the route of cinnamon if you wish.

Raw Carrot Zucchini Cake @Rawmazing.com
Shaping the cake layer in the ring.

Raw Carrot Zucchini Cake @Rawmazing.com

Ready for dehydration

You can make 2, 4 1/2 – inch cakes or 1, 8 – inch cake. You can also shape individual bars if you wish and frost them. Have fun with this recipe…it is very adaptable.

Note: If you do not have a dehydrator and wish to make these in the oven, you can bake at 200 degrees for 25 minutes, turning over once during baking. They will not be raw.

For Recipe Click Here

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Cracked Pepper Dried Cherry Crackers with Pine Nut Pepper Cream and Nectarine Salad!

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Oh my gosh…I must admit, it is good to be back. I haven’t posted to Rawmazing for over a month. It’s the longest I have gone since starting the site over 6 years ago! And what a month it has been. We moved, I finished my Professional Plant Based Certification through Rouxbe (more about that […]

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Raw Blackberry and Mango Almond Nut Pâté Salad

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Raw Pho

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White Chocolate Dark Chocolate Raspberry Tort

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  That’s raw? You bet it is. In fact it is one of my all time favorite raw dessert recipes and today we are taking a trip down memory lane and revisiting it! It’s all because my book, Rawmazing: Over 130 Simple Raw Recipes for Radiant Health is going into it’s third printing and my editor […]

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Cauliflower Rice with Fresh Peas and Cumin

February 28, 2014
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Cauliflower. It isn’t a word that makes your heart skip a beat, or makes you start to salivate. But it is a work horse that can don many coats. I have used it as a pizza crust, a base for “stir-fry”, roasted it, made cauliflower steaks in the dehydrator and even made raw mashed “potatoes” […]

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Raw Strawberry Chocolate “Trifle”

February 16, 2014
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Tri-fle: noun: A thing of little importance. Britt: a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. Ok…so we are taking raw food liberties again…it really isn’t a traditional trifle but it is a darn good raw version! I remember the first trifle I ever had. I was in […]

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Raw Coconut Bok Choy Spicy Soup

February 7, 2014
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January 24, 2014
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I had some beets. I had some avocados. And simply because they are such good culinary friends, and they like cumin, lime and ginger, and I wanted a hearty raw salad for lunch, this little gem was born. I honestly don’t have a lot more to say about this one because I need to eat […]

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Cacao Dried Cherry Energy Bars

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Last weekend, I had an incredible experience. Seriously incredible. I met a friend. Not so incredible? Well, wait until you hear the back story on this one. 18 years ago, many evenings after I would tuck my little girls into bed, I would get on the computer and head to a chat room on CompuServe. […]

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Miso Ginger Kale Soup

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I am often asked, “How do you stay raw in the winter”. The simple answer is I don’t.  I don’t worry about being 100% raw at any time of the year. In the summer I will go for weeks without eating any cooked food but not because I have set expectations that I have to […]

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