Native Kitten In Living Color

Native Kitten's Dried Fruit Compote

2012-02-09T09:03:00.000-08:00

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I have just a fabulous array of various dried fruits here that have been nicely dehydrated. I wanted to create a nice compote that I could use for topping a little of my raw ice creams.. I used some dried organic apricots, some dates, pineapple, cranberry, cherry, organic raisins, prunes, and mulberries..

This is also wonderful to just have for breakfast. It is often served at meditation retreats for just that meal..

My kitchen is smelling so delicious as this is cooking down here..

Native Kitten's Dried Fruit Compote

1/3rd cup dried Pineapple
1/3rd cup dried Cranberries
1/3rd cup dried Strawberries
1/3rd cup dried Cherries
1/3rd cup dried Prunes
1/3rd cup dried Apricots
1/3rd cup dried Dates
1/3rd cup dried Mulberries
1/3rd cup dried Raisins

Chop up all your dried fruit and put in saucepan with 3 cups of filtered water. Cover and heat on medium or medium-low..Cook for 45 minutes stirring every once in awhile so that it does not stick to the bottom..

Vanilla Ice Cream

2 cups raw cashews, soaked 4 hours or more then rinsed
2 cups young coconut meat
1 cup filtered water
1`cup maple syrup
3 Tablespoons pure vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut oil, warmed to liquify

Blend all the ingredients together except for the oil until nice and smooth. Turn down the blender to low and slowly add in your coconut oi. Blend until `well incorporated.

Chill mixture in your fridge, then process in your ice cream maker according to their instructions..

Namaste
Native Kitten

Native Kitten's Bonjan Salad

2012-02-09T08:22:00.000-08:00

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I have been just craving some eggplant as of late..I have been eating a ton of salads for what seems like forever but wanted some nice topping for one this evening.. So I just added a scoop of this to the top..

This is an Afghani recipe so a little bit of a different twist from how I normally do it. It also has some very nice health benefits..

Eggplant has been found to be especially useful in the treatment of colon cancer due to the high amount of fiber found within eggplant. Fiber is important in the treatment of colon cancer because it is a relatively porous and because of this, as it moves through your digestive tract, it has the tendency to absorb toxins and chemicals that can lead to the development of colon cancer. For best results, individuals who are interested in reducing their risk for the development of color cancer should be sure to include the skin of the eggplant during consumption. Research has found that the skin of eggplant may contain more fiber that the actual eggplant itself.

As stated above, eggplant contains high amounts of fiber, making it a great food in the fight against cancer. But, the fiber found in eggplant has other uses–namely, its ability to be a useful tool for people who are trying to lose weight. Fiber is a relatively “bulky” food, meaning that is takes up a lot of room in the stomach. Therefore, by eating eggplant in a salad or appetizer before a meal, dieters are likely to have a greater feeling of satiety, and generally eat fewer calories (thereby achieving a substantial weight loss with time).

Finally, eggplant contains a high amount of water–and similarly, aside from fat and bone, our bodies are composed of almost primarily water. Water has important roles in a variety of pathways through the body, but has been found to be especially important in the maintenance of healthy skin and hair.

Native Kitten's Bonjan Salad

1 large eggplant
1 Tablespoon + 1 teaspoon sea salt
2 Tablespoons Sesame Oil
1 yellow onion, sliced ( 1 1/4 cups)
2 cloves pressed garlic
1 jalapeno pepper
2 tomatoes, chopped (2 cups)
1 Tablespoon tomato paste
1/4 teaspoon ground black pepper
2 Tablespoons fresh minced mint
2 teaspoons ground pure cinnamon

Cut the eggplant into 1 inch cubes (makes about 6 cups) and place in a large casserole dish. Sprinkle with salt and allow to sit for 15 minutes, then rinse well.

Meanwhile place the sesame oil in a large saute pan over medium heat.Add the onion garlic and chili pepper and cook for 5 minutes stirring occasionally. Increase the heat to medium-high, add the eggplant and cover, and cook until the eggplant is soft about 15 to 20 minutes, stirring frequently and adding water as necessary to prevent sticking. Add the tomatoes and remaining ingredients and cook for 5 minutes stirring frequently.

Enjoy
Native Kitten

Native Kitten's Forever Young

2012-02-09T07:11:00.000-08:00

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Native Kitten's Forever Young

1/2 cup frozen acai berries or acai berry pulp partially thawed
1/2 cup cranberry juice
Seeds of 1 pomegranate
1 cup blueberries

Blend from low to high until smooth..

Studies show that eating a diet high in nutrients but low in calories helps reduce the signs of aging and increases your life span.

Heart disease, cancer, arthritis and wrinkles are signs of cell damage, often caused by free radicals. Antioxidants which are found in many fruits and veggies protect the body from free-radicals protect the body from free-radical damage..

Namaste
Native Kitten

Native Kitten's Thom Kha Pak Soup

2012-02-07T05:00:00.000-08:00

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Nothing like taking a nice trip to Thailand without ever leaving your home.. I say that is my best way to travel these days since I really do not care for flying..

So this week I decided to take a trip there with some culinary delights. I hope you join my journey because it promises to delight your taste buds while saving you a ton of money in travel expenses. First stop along the way is Thailand of course to enjoy this most delicious soup.

Native Kitten's Thom Kha Pak Soup

Note: if you are not serving all this soup at once do not put your nappa cabbage in.. Just put a little in a bowl and pour the soup over it when serving..

3 cups vegetable stock
1/2 stalk lemongrass, bottom and outer stock take off
14 ounces coconut milk
1 inch piece of fresh ginger, peeled and sliced
1/2 teaspoon lime zest
1 cup carrots,sliced
1/2 cup zucchini, sliced
3/4 cup mushrooms, sliced
1/2 cup yellow onion, sliced into quarter moons
1 red chile, seeded and diced
1/2 lime, juiced
2 Tablespoons Gluten Free Tamari Sauce
1/2 teaspoon sea salt
2 Tablespoons freshly minced cilantro
2 cups shredded napa cabbage, lightly packed
1/2 cup alfalfa sprouts for garnish

Place your vegetable stock in a nice size soup pot over medium heat. Take you lemongrass and removed the bottom and outer stock, then cut it in half. Crush that half with a nice kitchen mallet so you pulverize it a bit..
As the saying goes just beat it! Then add the lemon grass to your pot with the veggie stock.

Using your blender place 7 ounces of your coconut milk with your ginger and lime zest and blend it on high speed for about 25 seconds, until you see there are no chunks in it. Then add your remaining 7 ounces of coconut milk and blend for another 12 seconds or so.
Pour this mixture into your veggie stock and continue to cook over medium heat while you make the rest of your vegetables.

Start with your carrots since they take the longest to cook. As soon as you are done preparing them add them to the pot. Then follow with your zucchini and mushrooms and when they are prepped add them in as well. Add in your onions and chili, cover and heat for about 12 minutes, or until all your veggies are tender.

Add in your lime juice, Tamari Sauce, sea salt and stir.
Cook for another 4 minutes, and taste. If you think the soup needs more ginger or lime add it now.

Now add the cilantro and cabbage, stir well and remove the lemongrass stalk.

Garnish with a little alfalfa sprouts and serve!!!

Namaste
Native Kitten

Native Kitten's Blonde Bombshell

2012-02-06T15:49:00.000-08:00

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Native Kitten's Blonde Bombshell
Inspiration By Daniella Chace and Maureen B. Keane

Pineapple has bromelain that acts very much like a skin exfoliant. So it works well at removing all the dead skin and you end up renewing your skin surface.

The Vitamin C that was added to this drink will help to reduce your very fine wrinkles.

1 1/2 cups pineapple
1 Tablespoon Brewer's Yeast
1 teaspoon Vitamin C powder (about 500mg)
1/2 cup vanilla almond milk
1 frozen banana, cut into sliced coins
1 Tablespoon shredded dried coconut

To Make The Facial Mask:
First blend 1 cup of the pineapple, the brewer's yeast and the vitamin C powder. Now remove half of the mixture to use for your mask. Apply to your skin and leave on for about 15 minutes.

Now that half of the mixture is still in your blender add in the almond milk, and the remaining pineapple, the frozen banana and coconut . Blend until nice and smooth and enjoy it while your facial mask is drying..Nothing like a little sunshine on an otherwise wintery day..

Namaste
Native Kitten

Native Kitten's Honeymoon Muffins

2012-02-06T05:14:00.000-08:00

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Been asked to make a variety of grain free muffins, which I happen to like to do myself.. It is always a challenge and always interesting..Quite a few people like myself do not do well eating grains so it is nice to have muffins made without any.

These were made after soaking some buckwheat for a number of hours and then rinsing them in a very fine mesh strainer until the water ran clear. Here is the recipe

Native Kitten's Honeymoon Muffins

2 cups whole buckwheat (soaked in 3 cups filtered water for 2-8 hours)
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 Tablespoons ground flaxseed
1 teaspoon pure cinnamon
1/2 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon lemon juice
1/4 cup apple butter

Preheat your oven to 375. Prepare a 12 cup muffin tray with liners and set aside.

Drain and rinse your grains, make sure to rinse them very well. Place in your high tech blender or food processor add the applesauce, syrup and coconut oil, vanilla, ground flaxseeds, cinnamon and sea salt, and give it a whirl until you no longer see the buckwheat grains. Add the baking powder, soda, and lemon juice and whirl again, for about another 10 seconds or so.

Fill your muffin cups half way, then drop a teaspoon of apple butter, into the middle of each one, then portion the rest of the batter evenly on top, filling each cup almost to the top.

Bake for 25 minutes, until the tops are domed and a toothpick inserted into the center comes out almost clean. It will not be completely clean due to the apple butter.

Keeps for a week in your fridge in an airtight container.

Namaste
Native Kitten

Native Kitten's Carrot L'Orange Soup

2012-02-05T06:25:00.000-08:00

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Another real quick soup done Saturday.. I have been busy chocolate making so not enough hours in the day lately.. Cannot say this combination was the best since I do not think my oranges were near sweet enough so next time will try this combination a little different..

The soup tasted kind of bland so am working on perfecting it.. Most of the soups I make are so tasty so might just try this with a different fruit in the future.. However the soup is very pretty and hits the spot nicely. Will post the recipe when it gets where I want it to go..

Things have been good and getting lots of really nice compliments on my cooked soups.. In fact one of the largest Vegan take out places in Montreal now has some competition.. I am told mine are so tasty while the ones the make are bland..

Life Is Good!!!
Native Kitten

Native Kitten's Hot Little Redhead

2012-02-04T10:17:00.000-08:00

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Onions and Garlic have much to offer in the way of healing..They are full of chemicals that can help protect from a variety of infections, diseases and illnesses.

Garlic and onions can help to protect against cardiovascular disease, respiratory concerns, diabetes, and a variety of cancers.

They are best eaten raw to reap the benefits..

Native Kitten's Hot Little Redhead
Serves 1

1 cup tomato juice
1/2 teaspoon chopped japaleno pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped onion
1/2 cup chopped parsley
2 cloves garlic peeled

Blend and enjoy carefully since this will chase away parasites but can also cause you to suffer from a very hot mouth..

Namaste
Native Kitten

Native Kitten's Chinese Dragon Soup

2012-02-04T04:55:00.000-08:00

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Was in a bit of a rush on Friday since I wanted to get done early.. I planned on attending an Art Exhibit and had to be ready to leave by 4 in the afternoon. I also wanted to make sure I had a little something for lunch in case I did not like what was being served while there...

By the way there is a lot of garlic in this soup so good for chasing those parasites away.. In fact enjoy a tiny piece raw before having the soup for a better effect.. I just made sure to freshen my breath after enjoying it..

So due to my limited time I came up with something that was fast and hit the spot nicely.. Here is the recipe

Native Kitten's Chinese Dragon Soup
Serves 4

2 Tablespoons Olive Oil
20 ounces veggie broth
2 1/2 cups button mushrooms thinly sliced
1 1/2 cups filtered water
5 cloves garlic, minced
6 scallions with tops, sliced
3 Tablespoons Gluten Free Tamari
8 ounces (weight) bean sprouts
1 1/2 teaspoons sea salt
dash of fresh grated pepper
1 1/2 teaspoons toasted Sesame Oil

In a sauce-pan, saute mushrooms in 2 tablespoon olive oil over medium-low heat for approximately 5 minutes. Add broth, water and garlic; bring to a boil, reduce heat and simmer 10 minutes. Add all remaining ingredients except the bean sprouts and sesame oil. Return to boil, reduce heat add in your bean sprouts and simmer 5 minutes. Just before serving, stir in sesame oil.

Namaste
Native Kitten

Native Kitten's Highly Animated

2012-02-03T08:46:00.000-08:00

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If you want some energy have one of these..This smoothie contains a little caffeine to boost your energy levels and mental awareness.. The grapefruit prevents the break down of the caffeine, so that it remains effective longer.

Quick and easy to make it should help keep you going throughout any long work days.. I myself am past ready for my vacation which I will be taking right after Valentine's Day is over...

Native Kitten's Highly Animated

1 cup green tea, cooled
1 cup grapefruit segments
2 (0.6gm) packets stevia
3 ice cubes

Blend and enjoy your very productive day..

Namaste
Native Kitten

Native Kitten's Mint Thins

2012-02-03T04:48:00.000-08:00

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Oh boy are these ever outrageously delicious.. However unfortunately the chocolate got a little soft under my lights.. The next time I make them will be adding some cacao butter to make that chocolate a little harder.. But I must admit they are so delicious hate to change a thing about them..

I will be using this filling for some hard stripped chocolate shells that can be enjoyed this Valentine's Day with your sweetie.. They a decadent and are sure to put you in the mood for romance..

Recipe to come later on today or tomorrow..

Namaste
Native Kitten

Native Kitten's Tickled Pink Milkshake

2012-02-02T13:32:00.000-08:00

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Oh boy oh boy... Just made a delicious Milkshake the I will get to enjoy again on Valentine's Day.. I made it using my Native Kitten's Chocolate Chip Mint Ice Cream and it really hit the spot before I went out for my little hike.

I do not often combine ice creams in my smoothies but wanted it on the decadent side for this special day.. Here is the recipe and enjoy it with your loved one.

Native Kitten's Tickled Pink Milkshake
Serves 1 can be doubled

8 huge strawberries
2 scoops Native Kitten's Chocolate Chip Mint Ice Cream
100 ml Pomegranate Juice
100 ml Cherry Juice
Squeeze of Lime Juice
2 (o.6gm) packets of Stevia

Blend and enjoy it to the max..Then give your sweetheart a big kiss afterwards..

Namaste
Native Kitten

Native Kitten's Romantic Memories Soup

2012-02-01T07:43:00.001-08:00

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Been thinking of making a few red soups for Valentine's Day..Not much longer now and soon I will be reverting back to making raw soups.. However been busy adding a cooked soup to warm myself during these colder months..Other than that the rest of my day am still eating all raw..

My sister happens to love red lentils so made this one for her.. I know she will enjoy it later on today for dinner.. Here is the recipe.

Native Kitten's Romantic Memories Soup

1 cup red lentils
2 Tablespoons Olive Oil
3 medium onions, chopped
5 medium red bell peppers, diced
2 Tablespoons fresh minced basil leaves, (or 2 tsp dried)
1 teaspoon dried marjoram
1/4th teaspoon dried Thyme leaves
1/8th teapoon cayenne pepper
1/2 teaspoon sea salt
4 cups vegetable stock
1/4 cup tomato paste
3 Tablespoons Organic Red Wine Vinegar
Chopped fresh parsley for garnish

Directions:

Place your lentils in a medium sized bowl and cover with 2 cups of filtered hot water. Then set them aside.

Heat your oil in a large soup stockpot on medium heat. Add the onions and saute until golden about 10 minutes.

Add the bell peppers and saute for about another 5 minutes. Stir in your herbs, cayenne and sea salt.

Drain and rinse your lentils, and add them to the pot, along with your vegetable stock. Bring to a boil, then reduce heat, cover, and cook for about 30 minutes, until the lentils have softened. Add the tomato paste and wine vinegar and cook for 5-10 minutes more.

Serve hot garnished with fresh parsley!!

Namaste
Native Kitten

Native Kitten's Pear and Parsnip Soup

2012-01-30T09:47:00.000-08:00

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Luckily the weather has been over 10 degree lately so for that I am totally grateful.. However still been busy making some delicious hearty cooked soups..

I really like the other soup I made using some Pear so decided to do another version that would couple it with some parsnips.. This is a real stick to your ribs type of soup and nice and thick and creamy... Here is the recipe

Native Kitten's Pear and Parsnip Soup
Makes about 6 servings

2 Tablespoons Olive Oil
2 medium onions, chopped
3-4 medium cloves garlic, minced
2 stalks celery, chopped
1 1/2 pounds parsnips, scrubbed (or peeled if not organic), and chopped
1 medium sweet potato, peeled and chopped
5 cups vegetable stock
3 fist sized pears, cored and chopped
1 teaspoon pure cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons sea salt
fresh ground pepper to taste

Directions:

Heat your oil in a large soup pot over medium heat. Add the onions and saute until translucent about 7 minutes or so... Add the garlic and celery and saute for another 4 minutes.

Add the parsnips, sweet potatoe and veggie stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 12 minutes. Add the pears, cinnamon, nutmeg, sea salt and pepper and cook for another 20 minutes..

Let the soup cook then blend in batches, until nice and smooth..

Return to your pot warm and adjust seasonings if need be..

Enjoy
Native Kitten

Native Kitten's Raw Chocolate Chip Mint Ice Cream

2012-01-30T04:45:00.000-08:00

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Oh I just love it when I try a new Ice Cream.. I do so many different flavors in the summertime when it is hot out.. However it is January and am getting ready here for next month when I will be pumping out the goodies for Valentine's Day..

Someone requested a mint ice cream with chocolate chips.. So of course I had to run it first to see if it was good.. I let my sister sample it who is not a raw foodie and she loved it..I used her because she never sampled raw ice cream before and thought she would be my worst critic..
By the way I even used her ice cream dishes and are they ever cute. Here is the recipe

Native Kitten's Chocolate Chip Mint Ice Cream

2 cups cashews, soaked 4 hours or more
2 cups young coconut meat
1 cup glacial water
1 cup maple syrup
2 1/2 teaspoons peppermint extract
2 Tablespoons Vanilla Extract
1/2 teaspoon sea salt
1/4 cup melted coconut oil
2 Tablespoons raw cacao nibs

Directions:

In high speed blender, blend all the ice cream ingredients except for the coconut oil and cacao nibs until completely smooth. With the blender on slow speed, slowly add the coconut oil. Blend until well incorporated.

Chill very well in your fridge

Stir in the raw cacao nibs before freezing, then process in your ice cream maker according to their directions.You will know when it is ready the paddle will start to reverse..

Namaste
Native Kitten

Native Kitten's Love Bug Soup

2012-01-26T06:53:00.000-08:00

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Normally I do not make soups that are this sweet but this a special treat for Valentine's Day.. It just had to be somewhat decadent and using fruits normally used to celebrate love..

Also had to be in keeping with common colors used during this special day and the taste had to be just right..

Native Kitten's Love Bug Soup
Serves 2
Inspiration by: Jason Cunningham

The Soup:

1/2 cup filtered water
1/2 cup raw coconut sugar
1 pint fresh ripe strawberries
1 1/2 limes, juiced
Sea Salt to taste

Yerba Mate Sorbet:

1/2 cup raw coconut sugar
1/2 cup filtered water
2 Tablespoons yerba mate tea leaves

Garnish

2 fresh strawberries (tops and bottoms trimmed)
Fresh Mint

Directions:
To Make The Soup:

First combine the filtered water with your raw coconut sugar and bring to a boil in a medium sized sauce pan.

Then remove from the heat and chill it in your fridge until you are ready to use it.. It should be nice and chilled.

Place your fresh strawberries in your blender and puree with your sugar syrup. Then add in your lime juice and sea salt.

Puree your soup until smooth and then strain through a very fine mesh strainer.

To Make The Sorbet:

In a medium sized saucepan make a sugar syrup by combining your filtered water with coconut sugar and bring to a boil.

Place the tea in a bowl and pour the sugar syrup over it. Allow it to steep for 15 minutes. Then strain it and chill it until very very cold, quite a few hours.

Use an ice cream maker, churn according to the manufacturers directions until desired consistency and then place in your freezer

To Serve:

Divide the soup among two shallow bowls. Place one strawberry in the center of each. Using two tablespoons roll and shape the sorbet and top with a tiny mint leaf.

Namaste
Native Kitten

Native Kitten's Cupid's Calling

2012-01-24T04:13:00.000-08:00

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Surprise nice warm morning here which is nice to see.. Believe it or not it actually rained yesterday afternoon.. I have been thinking of Valentine's Day coming up next month and plan on making a few new desserts and some new various chocolates as well.. I also thought about doing some smoothies that would be in keeping with it color wise.. So color me red..

Native Kitten's Cupid's Calling

1 cup raspberries
1 cup freshly squeezed orange juice
1 mango peeled, pitted and coarsely chopped

Place all ingredients in your blender and blend until smooth.. Pour over some mini heart shaped ice cubes and serve..

Namaste
Native Kitten

Native Kitten's Curried Cauliflower and Apple Soup

2012-01-22T10:09:00.000-08:00

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January is certainly hot soup month here..I am so well hydrated I have been going clear.. I love playing with various combinations from a simple soup to a more involved one..

This morning the soup I made was fairly fast and easy..I am looking forward to enjoying it later on today when hunger hits. This one is very low fat no oil at all was used, and also very low calorie packing a mere 39 calories per cup.. It is also very low fat with only 1 gram. It is nice and creamy and tastes really rich even though it is not..

Native Kitten's Curried Cauliflower and Apple Soup
Inspiration by: Colleen Patrick-Goudreau

2 Tablespoons Water for sauteing
1 yellow onion, chopped
1 Granny Smith Apple, peeled, cored, and roughly chopped
1 Tablespoon Curry Powder (use a little less if you like it less hot)
1 clove garlic, minced
1 huge head cauliflower, chopped into nice sized pieces
4 cups veggie stock
sea salt to taste

Directions:

Over Medium-High heat, heat your 2 Tablespoons of Water in a large soup pot. Then add in your onions and saute for about 5-7 minutes until soft. Stir in your curry powder, garlic and apple and cook for 2 minutes longer, until the curry powder turns a nice deep yellow. You will need a little more water so that nothing burns so add in additional Tablespoons of water when needed in the saute process. You do not want it sticking to the bottom of your soup pot.

Add in your veggie stock and cauliflower and bring it to a simmer. Cover and reduce your heat to medium-low and simmer for 20 minutes. Then let your soup cool for another 2o minutes. When soup has cooled blend it all up until smooth..Warm gently if you need to and add salt to taste.. This is a nice creamy soup without the use of any cream or oil.. Enjoy

Namaste
Native Kitten

Native Kitten's Curried Apple Root Soup

2012-01-21T15:27:00.001-08:00

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I am into the cooked soups big time now.. Another cold cold day here with a high of about 9F..I know most people that live here do not state the temperature in Fahrenheit but rather state it in Celsius but old habits die hard and still feel more American then Canadian..

The trouble with all these soups I am making as of late am having a bit of a problem keeping my weight up so am hoping it warms up soon and I crave something different..

Still having two mega salads a day and of course my smoothie and sometimes a bowl of my granola but just can't seem to keep it on.. At any rate these soups are nice and warming to my body and will be pumping them out this month.. I am planning to go away for the month of February but will be taking my laptop along with me, so I will still be posting during my much needed vacation.. I am so well hydrated that I am going clear.. Enjoy my new little gem of fruit and veggie combination.

Native Kitten's Curried Apple Root Soup
Serves 4

1 large onion, chopped
1 large apple. peeled and cored and chopped
1 Tablespoon Olive Oil
2 teaspoons curry powder
1 1/2 cups sliced carrots
1 large parsnip, peeled and sliced
2 medium sized soup turnips, peeled and diced
3 1/2 cups Native Kitten's Simple Simon Stock, veggie stock or filtered water
small pinch sea salt
small pinch fresh ground pepper

Heat your olive oil in a large soup pot over medium heat.. When heated add in your onion and apple and saute until the onion becomes translucent about 5 minutes. Then add in your curry powder and stir well..

Add in your vegetables and a pinch of sea salt and pepper, as well as your veggie stock or filtered water. Bring to a boil then cover and reduce heat to simmer. Simmer for around 20 minutes until veggies are just tender.

Once done let the soup cool a little and then blend half of it until smooth. Return to the soup pot and reheat.

Namaste
Native Kitten

Native Kitten's Pear and Butternut Soup

2012-01-20T05:32:00.000-08:00

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This soup has to rank as one of my many favorites.. Pears are really nice to add to certain soups since they bring something very special to the party.

You will see me combining them with various veggies to sweeten the pot sort of speak.

Native Kitten's Pear and Butternut Soup

2 Tablespoons Extra Virgin Olive Oil
2 medium leeks (white and green tender parts) thinly sliced
1 small butternut squash (about 2 pounds) peeled, seeded, and cut into 1 inch pieces (seeds reserved)
3 Bartlett Pears (about 1 1/2 pounds), peeled and chopped into about 1 inch piecesC
5 cups Native Kitten's Simple Simon Stock
coarse sea salt
14 ounces ( 1 can) of lite coconut milk
2 sprigs thyme, minced
freshly ground black pepper
Roasted Butternut Squash seeds for garnish

Directions:

Get out a large soup pot and over medium-low heat warm your oil. Then add in your leeks and cook them until soft, while stirring often for about 8-10 minutes.

Add in your squash and pears and continue to cook for about another 5 minutes or so. Then add in your Native Kitten's Simple stock and bring to a boil.

Now lower the heat and add 1/2 teaspoon sea salt and simmer, stirring often, until your squash is tender, about 20 minutes.

Stir in the lite coconut milk, then let your soup cooled down for a bit before adding it to your
blender in batches. When your soup is all pureed add back into your soup pot, then add in your
thyme and warm over medium-low heat for a few minutes.

Garnish with roasted butternut squash seeds and enjoy

Namaste
Native Kitten

Nattive Kitten's Simple Simon Stock

2012-01-20T05:15:00.000-08:00

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Well January is here and along with it comes very cold weather.. So due to the frigid temperatures I am enjoy a cooked soup every other day.. I really prefer the taste of cooked soups as opposed to raw ones as far as being able to make a greater variety of them that appeal to my taste buds..

I thought I would post the simple stock I use to create some of my delicious vegan soups.. It really does not take long to make and making your own stock as opposed to using some organic low salt veggie cubes makes your soup taste much better.

Native Kitten's Simple Simon Stock

1 Tablespoon Extra Virgin Olive Oil
2 medium sized onions including skin, quartered
1 large carrot, thinly sliced
4 celery ribs, thinly sliced
8 ounces button mushrooms stems included, sliced thin
1 whole garlic bulb, unpeeled broken up and smashed
2 Bay Leaves
1 teaspoons thyme
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
9 cups glacial water

Directions:

In a nice size soup pot heat your oil over medium-high heat..Add in your carrot, onion, celery, mushrooms, garlic, bay leaves, salt, cayenne and saute. Stir it often for 5 minutes until softened. Then add in your glacial water and bring to a boil, then reduce your heat to medium-low, and simmer uncovered for about one hour.

Strain all your vegetables pressing down on them with a wooden spoon to drain all their liquids. Discard the cooked veggies.

Native Kitten's Mushroom Vegetable Soup

2012-01-17T15:18:00.000-08:00

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It has been snowing lightly all day here. Well the good news is that when we have snow we get to experience a little warmer temperatures. It actually got up to 27F here which is quite balmy for this time of year.

Meanwhile due to the below zero weather we experienced just a day ago I have been busy making various cooked soups. Not exactly sure of my measurements in this one since I just seemed to throw it together. I did try and get a handle on it but it was a busy afternoon.. I am just lucky that this soup turned out to be really good.

Native Kitten's Mushroom Vegetable Soup
Serves 6

Ingredients:

2 onions, chopped
1 pound mushrooms, sliced
1 stalk of celery (sliced very thin)
1 medium carrot (sliced very thin)
1 tablespoon paprika
1 1/2 teaspoons dill
dash of cayenne pepper
2 tablespoons tamari sauce
1 cup vegetable stock
1 tablespoon grapeseed oil
1 1/3rd tablespoons arrowroot flour
2 cups almond milk
2 Kale Leaves
1 tablespoons lemon juice

Directions:

Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring often, until the onions are soft and all the water has evaporated, about 5 minutes.

Add another 1/4 cup of water and stir to loosen any bits of onion stuck to the pan, and continue cooking until most of the water has evaporated and the onions begin to brown, about 3 minutes.

Add the mushrooms and spices and slightly lower the heat, cover, and cook 5 minutes, stirring frequently.

Add the carrot, celery, tamari sauce and vegetable stock. Cover and simmer for about 10 minutes.Then add in your kale leaves continue to simmer until they are soft (a minute or two)

In a separate pan, mix the grapeseed oil and arrowroot to form a thick paste. Cook, stirring constantly, for 1 minute! Then whisk in the almond milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.

Add the almond milk mixture to the soup. Stir in the lemon juice just before serving.

Namaste
Native Kitten

Native Kitten's Dhaling Yogi Soup

2012-01-16T07:42:00.000-08:00

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Oh boy are we ever into the cold weather here now.. Indeed time for me to start enjoying some hot cooked soups.. I tend to like spicy warming soups that warm both my body and soul.

The other day my sister was telling me how much she liked lentil soup so I decided to make this soup for both of us.. The only things used other than some spices were onions and red lentils. It is really very quick and easy to make..

Dhal is a dish that is commonly served at most Indian meals. Many a yogi really enjoy this soup living high in the Himalayas.. Well this yogini totally enjoyed it here in the Belle Province of Quebec..

Native Kitten's Dhaling Yogi Soup
Serves 4
Inspiration by: Mark Reinfeld and Jennifer Murray

1 Tablespoon first cold pressed Sesame Oil
1 Tablespoon Cumin Seeds
2 teaspoons mustard seeds
1 1/2 Tablespoons minced garlic
1 1/2 Tablespoons peeled and minced fresh ginger
1 1/2 cups diced yellow onion
1 Tablespoon seeded and minced jalapeno
6 cups vegetable stock
1 cup dried red lentils, rinsed well
2 teaspoons curry powder
Pinch of Cayenne
3 Tablespoons gluten free Tamari Sauce
Sea Salt and Black Pepper
3 Tablespoons minced fresh cilantro

Directions:

Get out a nice large soup pot and heat the oil over medium high heat. Add in your mustard and cumin seeds and cook for about a minute while you stir them often. Then add in your garlic, onion, ginger and jalapeno, again stirring frequently for about 3 minutes.

Now add in your soup stock and lentils and cook for about 20 minutes until the lentils are soft. Add in the remaining ingredients except for the cilantro and for another 5 minutes continue to cook.. Last add in your cilantro and remove from heat and serve.

Namaste
Native Kitten

Native Kitten's Congo Stew

2012-01-12T14:13:00.000-08:00

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Gorgeous day out today.. We had a nice dusting of the white stuff here.. I love when everything looks so pure and white.. My neighbor just returned from a trip to Africa and was missing the delicious dishes she had while there.. So being the good friend I am I decided to make her a cooked surprise since she does not eat raw..

So I set about chopping away here and came up with this interesting dish.. Since I have never been to Africa could only guess at what she might like.. Peanuts were used although not the healthiest of nuts they are traditional.

Native Kitten's Congo Stew
Serves 6
Inspiration By: Jae Steele

2 Tablespoons Grapeseed Oil
2 medium onions, chopped
2 fist sized sweet potatoes, diced
2 cups shredded cabbage, any kind
1-2 medium garlic cloves, pressed
1/4 teaspoon cayenne pepper
3 cups vegetable stock
1 cup apple juice
2 medium tomatoes, chopped
2 Tablespoons chopped cilantro
1 teaspoons finely grated ginger
1 1/2 teaspoons sea salt
2 cups chopped zucchini
1/2 cup organic naturally processed peanut butter

Directions:

Heat your grapeseed oil in a large soup pot over medium heat. Add your onions and saute until soft about 10 minutes or so. Stir in the sweet potatoes, cabbage, garlic and cayenne, and cook covered for another 3-5 minutes. Add your veggie stock and apple juice, tomatoes, cilantro, ginger and sea salt. Cover and simmer for 15 minutes until your sweet potatoes are tender. Add your zucchini and cook for another 5 minutes.

Ladle out a bit of your warm soup broth into a small bowl and mix in your peanut butter to create a nicesmooth paste, then return it to the pot and stir well to incorporate. Simmer for one minute or so to allow flavors to mingle... Serve hot

Namaste
Native Kitten

Native Kitten's Horsing Around Soup

2012-01-11T16:44:00.000-08:00

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Boy yesterday was gorgeous here and actually got in a nice walk downtown.. However today was an entirely different story.. I do not think the temperature got to 10F outside. When it drops to the single digits I normally plan on spending the day in the kitchen..

However I already had plans to visit a friend that had some dresses for me, so I braved the cold and went on over there.

I was thinking of him early this morning and the fact he told me was going riding in the afternoon.. He has two gorgeous thoroughbreds, so knowing he was off this afternoon for a nice ride, I made him a soup with carrots, oats, onions, nut milk, glacial water and some warming spices..

The oats made this soup super nice and creamy.. It is also very quick to make. Although I do not eat grains except on very rare occasions I did sample it..

Native Kitten's Horsing Around Soup
Inspiration By: Lindsay S. Nixon

1 Lb carrots, peeled and sliced
1 small onion, diced
1/4 cup instant oats
2 cups filtered water
1/2 cup almond milk (plus more if needed)
1/2 teaspoon ground ginger
1/4 teaspoon all spice
sea salt to taste
pepper to taste

Directions:

In a medium sized saucepan over high heat combine your two cups of water with your carrots, onion, and oats.Bring to a boil and then reduce your heat to medium.

Stir often and continue to cook, until your carrots are fork tender and your oats are cooked. (around 5 minutes should do it)

Let the soup cool and transfer to your blender. Add in your almond milk and blend until nice and smooth and creamy.. If you need to add more almond milk do.

Put everything back in your saucepan and stir in your all spice and ginger. Reheat gently and add in your salt and pepper.

Garnish: with chopped green onion and pepper..

Calories per serving: 147, Calories from fat 14, Total Fat 1.6g, Cholesterol 0mg, Total Carbs 31.0g, Fiber 7.8g, Sugars 13.8g, Protein 4.8g

The good news of the day besides the dresses were I got to sniff his jacket before he left for the stable.. I just love the smell of horses and used to look forward to smell of the stables myself when younger..

Something to be said about those good old days!

Namaste
Native Kitten

Native Kitten's Appleberry Pear Granola

2012-01-08T10:44:00.000-08:00

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Talk about my place being cleaned out after the holidays.. I had no granola, no chocolates, ran through a ton of cacao butter and supplies as well. Now I am busy getting my supplies back up and am in the process of making a brand new granola today..

Granola is neat since even those that are not all raw in the winter will want it.. So I never have enough of it on hand here.. Besides the fact that it keeps so well, it never seems to last more than a day or two before more has to be made.. All the granola I make now are grain free, so those on a grain free diet can enjoy them.

Native Kitten's Appleberry Pear Granola

1 1/2 cups soaked almonds
1/4 cup soaked sunflower seeds
1/4 cup soaked pumpkin seeds
1/2 cup soaked buckwheat
2 1/2 cups grated apple (not overly ripe)
1 cup fine chopped pear (not overly ripe)
1/2 cup pureed dates (about 7 large medjool dates)
1/2 cup cranberries
1/2 cup dried coconut
1/2 cup Maple Syrup
1 teaspoon pure vanilla
2 teaspoons cinnamon
3/4 teaspoon sea salt
dash of nutmeg

Directions:

Note: What I do is actually slice my almonds horizontally when they are nice and dry..This way I know they still remain in nice chunks and are not over processed..

However here is an alternative to that in case you want it.

First take your almonds and pulse them just briefly in your food processor. You want to just chop them into smaller bite sized pieces. Put them into a large glass bowl..

Place your fresh cranberry in a small soup bowl and lightly mash them with a fork.. Put both the cranberries and their juice into your large glass bowl, that your cut up almonds are in.

Grate enough apple to make 4 cups and enough pear to make a cup..

In a food processor with the "S" blade puree your dates to a fine paste. If they are very dry add a little of your grated apple to them..

Now add all your fruits and remaining seeds as well as your date paste to your glass bowl filled with your chopped up almonds..Mix it all up well..

Prepare 3 dehydrators trays lined with Teflex sheets. Spread your mixture out evenly on all 3 of them..

Dehydrate for one hour at 145 degrees, then drop the temperature down to 115..

Check in 5 or 6 hours and if your mixture is dry enough, remove your Teflex sheets pland ace it directly onto your mesh screens and continue to dehydrate until fully dry.

Namaste
Native Kitten

Native Kitten's Chilled Apricot Soup With Rose-Chrysanthemum Cream

2012-01-07T16:07:00.000-08:00

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Boy oh boy have the past few months ever been busy here as well as very productive..Towards the end of November due to early Christmas parties and it is continuing into January.. I am hoping to be able to escape for 2 weeks in February to a nice undisclosed retreat..

Meanwhile I enjoyed this very interesting soup for lunch today that I just dreamed up. It has an interesting blend of various flavors to delight the palate.

Native Kitten's Chilled Apricot Soup with Rose-Chrysanthemum Cream
Serves 2

Ingredients For The Soup
5 small apricots
2 oranges, juiced (2/3rds of a cup)
1/2 lemon juiced
1/2 teaspoon ginger juice
1 Tablespoon Maple Syrup
1/8th teaspoon sea salt
dash of pepper

Blend the above from low to high

Ingredients For The Cream
1/4 cup cashew nuts
1 teaspoon light miso
1/2 teaspoon dried chrysanthemum flowers
2 teaspoons rose water
1/4 teaspoon ground nutmeg
1/2 cup Glacial Water

Blend the above from low to high

Ingredients Soup Meat:

Combination of chopped fruit like honeydew, pineapple, watermelon, rasberries

Directions:

First blend all your ingredients together for the soup.. Then clean out your blender and blend all the ingredients for the cream..

Quickly chop up into small bite size chunks various fruits and add a little to each of your two bowls.

Pour your soup over the cut up fruit in each one. Then pour the cream on top in a swirling motion..Place in your fridge to chill for 15 minutes before serving it.

Enjoy
Native Kitten

Native Kitten's Saffron-Sea Vegetable and Fennel Soup

2012-01-06T06:36:00.000-08:00

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Talk about a soup of a different feather.. Yes I have been doing a lot of thinking since people are wanting some cooked soups lately.. So what could I make them in a cooked soup which will most likely be something they have never tried before..

So I came up with the soup since I will be most likely the only one that ever puts it out.. First you make the stock with fennel, celery, carrots, leeks, 1/2 an orange , 1/2 a lemon, saffron threads, nutritional yeast, dried porcini mushrooms, fennel seeds, whole coriander etc..

I will also be using a little Dulse in the main broth.. The health benefits of this reddish brown seaweed are wonderful..Interesting the first recorded harvesting of it dates back to 1400 years ago..Now it is being cultivated and sold for gourmet food.. So of course I just have to use it in some of my creations. In Nova Scotia it is called sea parsley and sold fresh..If you are concerned about the salt content soak it overnight in nut milk and water..

Dulse contains around 10-20% protein and has a slew of vitamins and minerals, including iron, magnesium, and betacarotene. It is also being used in skin care and cosmetic products..

I just sampled a tablespoon of it and the soup turned out very nice and mellow with just a hint of nice orange, licorice, and sea vegetable taste to it..I think they are going to be very pleased with my new creation.

Native Kitten's Saffron-Sea Vegetable and Fennel Soup with Oyster Mushrooms
Adapted from a recipe by Eric Tucker and Bruce Enloe
Serves 8

Saffron Broth:

2 leeks, white and green parts sliced thin
2 carrots, peeled and chopped
1 Fennel Bulb
2 celery stalks, sliced thin
1/2 orange, peel on
1/2 lemon,peel on
3 small diced Porcini Mushrooms
8 cups Glacial Water
1 generous pinch of saffron threads
1/4 cup warm veggie stock
1 teaspoon whole corinader
1 teaspoon whole fennel seed
1 bay leaf
2 teaspoons nutritional yeast

Sea Vegetable Soup:

2 teaspoons olive oil
1 large white onion, halved crosswise and cut into thin cresents
1 fennel bulb, cored and julienne
6 ounces oyster mushrooms
1 1/2 teaspoons minced garlic
2 teaspoons sea salt
1 large tomato,peeled, seeded and diced
1 Tablespoon Dulse Granules
2 oranges, juiced
grated zest of 2 oranges (zest them then juice them to make the juice above)
2 teaspoons capers
1/4 cup pitted green olives

Garnish:
Orange slices and Fennel frond

To Make The Saffron Broth

Use a large stockpot and heat it up over medium-high heat. Then add in your carrots, leeks, celery. fennel, lemon, orange, Porcini and Glacial water and bring close to a boil. Lower the heat to low and simmer for 45 minutes, or until reduced by about 1/3rd.

Meanwhile steep your saffron threads in your warm 1/4 cup veggie broth, for about 25 minutes

Then add in your coriander, bay leaf, fennel, and nutritional yeast to the soup. Simmer for about 20 minutes more until the broth is very tasty. Stain your broth through a fine mesh strainer, and immediately add in your saffron threads with veggie broth..

To Make The Sea Vegetable Soup

Heat the olive oil in a nice sized soup pot over medium heat. Add in your mushrooms, onion, salt and garlic. Saute for 7-10 minutes until your mushrooms are soft. Then add in your tomatoes, orange juice and zest, dulse granules, olives, capers, and saffron stock and bring to a boil. Decrease the heat and simmer for about 25 minutes. Ladle into soup bowls and garnish with a orange slice and fennel frond.. Enjoy it!!

Namaste
Native Kitten

Native Kitten's Low Fat Fruit Pie

2012-01-04T10:11:00.000-08:00

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Got a request for a lower fat fruit pie.. No problem for me to do since I can make a nice crust without using a lot of nuts.

So I started off this morning making a nice crust using some buckwheat groats, added a couple of tablespoons of desiccated coconut, some dates, pure cinnamon and some nutmeg.. Then I chilled the crust in my fridge for an hour and added the filling.. I topped this with some dried flowers, some fresh fruit and shredded coconut.Here is the recipe..

Native Kitten's Reduced Fat Fruit Pie

Crust:
1 1/2 cups raw buckwheat groats
1 1/4 cups pitted Medjool dates
2 Tablespoons dried shredded desiccated coconut
1/4 teaspoon pure cinnamon
Pinch of nutmeg

To prepare the crust place your buckwheat groats in your food processor and process just until well ground. Then add in your dates, coconut, cinnamon and nutmeg. Process until the dates are well broken up and your mixture begins to run up the sides of your food processor.

Use your hands and press the crust into a 9 inch tart pan and place in fridge. The other alternative is to press the mixture into three lightly oiled smaller tart pans and freeze. The crust should be about 1/4 inch to 1/2 inch thick.

Banana Fruit Filling:
1/4 cup dates
1 1/2 cups mashed banana, not overly ripe
1/2 cup chopped fruit (blueberries, papaya, mango, raspberries, strawberries, peaches etc)
2 Tablespoons almond butter or coconut butter
1 Tablespoon ground golden flaxseed

Prepare the filling by processing all your ingredients in your food processor until it is just smooth.If using smaller tart pans remove from freezer and gently remove the crust from your tinfoil molds.. Pour thefilling into the crusts.Decorate with various fresh fruits, dried flowers and shredded coconut.

If using the larger 9 inch pie pan fill and place back in your fridge to set for at least an hour before decorating..

Namaste
Native Kitten

Native Kitten's Pineapple Mango Gazpacho Soup

2012-01-03T10:36:00.000-08:00

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Still staying all raw here except for the few samples I had of some cooked soups I made the past couple of days.. Life is good and am making my soups nice and spicy so they keep me warm..

This is my latest creation a raw Pineapple Mango Gazpacho Soup.. If you do not care for spicy you will not like it.. However if you do this cold soup really hits the spot.. Here is the recipe.

Native Kitten's Raw Pineapple Mango Gazpacho Soup
Serves 4

Note: This soup reminded a poster of Caribbean Goulash and I must say it does.. I plan on adding a few more things to it and making it into one ..

3 cups combination of chopped pineapple and mango
2 cups tomato chopped small (about 3 medium sized tomatoes)
1/4 cup diced red onion
1 Tablespoon plus 1 Teaspoon finely minced fresh cilantro
1/2 red bell pepper, chopped small
1 teaspoon seeded and minced jalepano pepper
1/2 teaspoon minced garlic
1 Tablespoon fresh squeezed lime juice
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1 Tablespoon fresh minced Italian parsley

Mix all the ingredients well in a large glass bowl.. Puree 2 cups of the mixture in your blender and blend for 20 seconds and place back in your bowl. Mix and chill for 30 minutes.

Enjoy in the New Year
Native Kitten

Native Kitten's Shitake and Cucumber Soup with Apricot

2012-01-01T10:00:00.000-08:00

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Oh boy another nice raw soup here today.. I am going to enjoy this for lunch no doubt about it. I had some leftover mushrooms and wanted to use them up before they went bad so set about making an interesting raw soup using them..

Luckily I had some fresh parsley on hand so that was what I call an added blessing.. Does not take all that long to make at all so if you are somewhat in a hurry this soup will do. Here is the recipe

Native Kitten's Shitake and Mushroom Soup With Apricot
Serves 6
Inspired by Mark Reinfield and Jennifer Murray

Please Note: This is a Chinese version of this soup and it is hot and sour. It is best left in an airtight container in the fridge for a few hours for the flavors to meld. Then heat it up in your dehydrator until nice and warm.

2 large shitake mushrooms
3 Tablespoons Gluten Free Tamari
3 cups Glacial Water or 3 cups freshly squeezed carrot juice
4 small fresh apricots (pitted)
1 1/2 cups chopped Roma Tomatoes
1/4 cup thinly sliced green onion
1 1/2 teaspoons peeled and minced fresh ginger
2 Tablespoons raw apple cider vinegar
1 Jalapeno Pepper
1 Tablespoon Maple Syrup
2 Tablespoons freshly squeezed lime juice
2 Tablespoons minced fresh parsley
1/2 cup peeled and diced cucumber
1/4 teaspoon cayenne pepper

Dice up your two Shitake mushrooms and marinate them in a large bowl with the 3 Tablespoons of Tamari..

Place the Glacial water in your blender and add in your apricots, tomatoes, green onion, ginger, and apple cider vinegar and blend from low to high. When it is nice and creamy place it in the large bowl with your marinated mushrooms.. Then add in your remaining ingredients and stir well..Let it sit in your fridge for a few hours in an airtight container, so that the flavors will meld. Then heat it up until nice and warm in your dehydrator or with your oven on low..

Garnish with a tad of extra parsley and serve...

Happy New Year
Native Kitten

Native Kitten's Swimming In Tomatoes Soup

2011-12-31T12:37:00.000-08:00

In the past week I was given a whole bunch of tomatoes.. So many of them I really wondered what I was going to do with them all..

Since I have plenty of friends that do not eat all raw I decided to make a soup with all these tomatoes that they would enjoy having after New Years.. So I made a whole lot of it today and enjoyed a cup of it myself.. I really enjoyed the Native Kitten's Here Comes The Sheriff Soup I made for a friend the other day, and so decided to have a cup of this one as well.

Native Kitten's Swimming In Tomatoes
Serves 8

Ingredients:

1/2 cup diced celery
1 cup diced sweet onion
1 very large carrot, shredded
2 Tablespoons first pressed sesame oil
8 large tomatoes, peeled and seeds removed, chopped
6 cups veggie broth
2 cups freshly squeezed tomato juice
2 teaspoons dried leaf basil
salt and pepper, to taste
4 teaspoons chopped fresh parsley (garnish)

Preparation:

In a medium saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of veggie broth. Simmer for 15 minutes. Then add in your remaining veggie broth. Season with the basil and salt and pepper, to taste.

Cover and simmer for 20 minutes. Let it cool, then blend two or three cups of your soup and add back to the mixture for a thicker soup.

Then garnish with some fresh cut parsley

Namaste
Native Kitten

Native Kitten's Runaway Bride

2011-12-30T12:28:00.000-08:00

Been doing a few smoothies using cranberry juice..I love the base of this smoothie since cranberries are really good for you. Unfortunately most cranberry juices are loaded with sugar so are anything but healthy.. However you can easily make your own fresh juice if you have a juicer..

Cranberries are rich in phytochemicals which do a whole lot for you body.. The juice is also a good source of polyphenol antioxidants and phytochemicals, which possibly deter against cancer and disorders of the cardiovascular system and immune systems. That is a whole lot of benefits coming from such a tiny little berry.

They are also good for preventing urinary tract infections. If you really want a cleanse drink it unsweetened..

They are also wonderful for reducing any dental plaque, and help in the prevention of kidney stones.. Well here is the recipe enjoy

Native Kitten's Runaway Bride
Serves 2

6 ounces of blueberries (weight)
9 cubes of frozen pineapple
1 apricot (pitted)
1 Tablespoon dried coconut
1gm organic white stevia
1/3rd recipe Native Kitten's Blushing Bride Juice

Blend from low to high, and enjoy..

Namaste
Native Kitten

Native Kitten's Here Comes The Sheriff Soup

2011-12-30T12:17:00.000-08:00

Something I really have not done that much lately since I have been totally raw so far this winter. Last winter I did enjoy some cooked soups to keep myself warm in the very cold months we experience here on the island..

However if you do have a cold it is best to have a nice warm and spicy soup.. I also decided to make sure it was diabetic friendly so those with diabetes can enjoy it.. I did not make this soup for myself but I might just enjoy a small cup of it. It was 5 degrees here this morning so we are into the coldest month of the year.. I did lick the spoon after making it and it tasted really delicious.. Here is the recipe

Native Kitten's Here Comes The Sheriff Soup

2 tablespoons first cold pressed sesame oil
1 package (8 ounces) plain white mushrooms
1/2 medium onion, thinly sliced and separated into rings
1/4 teaspoon dried basil
1/4 teaspoon coarse ground black pepper
1/4 teaspoon garlic salt
28 ounces organic low sodium veggie broth
6 ounces tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons Merlot Wine (optional)

Heat oil in a large pan. Add your mushrooms and onions and cook over medium heat. Make sure you are stirring frequently, until onions are translucent (about 5 minutes). Then stir in basil, pepper, garlic salt, and veggie broth. Bring to a boil then lower heat to medium, and whisk in your tomato paste, Worcestershire sauce, and wine and heat through.

Yield: 5 1/4 cups
Serving size: 1 cup

Nutrition Facts
Per Serving: Calories: 90, Carbohydrate: 11 g, Protein: 7 g, Fat: 2 g, Saturated fat: less than
1 g, Sodium: 370 g, Fiber: 2 g

Native Kitten's Bridal Shower

2011-12-29T11:36:00.000-08:00

Well you know I just had to create a smoothie using the new Juice I created this morning.. I am sitting here sipping it as I type and is it ever delicious..

I just love to have a smoothie for brunch it really picks me up for the day and gets my motor running on high.. When that happens I usually kitchen dance or head out for a nice long hike.. So beware you could well experience the very same thing.. Here is the recipe

Native Kitten's Bridal Shower

1/3 rd recipe of Native Kitten's Blushing Bride Juice
1/2 Tablespoon Dried Coconut
1 gm packet of organic white Stevia
12 strawberries
8 frozen pineapple cubes
1 small apricot

Blend and Enjoy it as I am doing right now..

Namaste
Native Kitten

Native Kitten's Blushing Bride

2011-12-29T05:28:00.000-08:00

I woke up this morning thinking of a juice to make today.. I was also thinking about my younger son who had just been visiting.. It seems like he might have had a urinary tract infection going on. He is having this checked by his doctor but in the meantime I thought why not do a juice that is good for it..

So I just happened to have some fresh cranberries on hand, some fabulous oranges, and some lovely fresh limes so I just set about creating it. Here is the recipe.. I called it Blushing Bride since sometime new brides might experience one..

Native Kitten's Blushing Bride

2 cups fresh cranberries
2 cups fresh orange juice
1 lime, peeled
1 Tablespoon Maple Syrup
2 packets white Stevia (0.6gm packets)
1 lime cut into thin slices

Juice the fresh cranberries and the one lime you have peeled and then strain your juice through a very fine mesh..

Add in your strained orange juice, the tablespoon of maple syrup and your two packets of Stevia and stir well.. Pour over ice and garnish with a lime slice.

Namaste
Native Kitten

Native Kitten's Raw Onion Soup

2011-12-27T06:17:00.000-08:00

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I just love onions and onion soup has always been one of my favorites.. So I decided it was past time to make a raw version of this delight..

My son was visiting from Vermont and thought this would be something he enjoyed as well. Turned out he really loved it and devoured his entire bowl in record time. You can make this without the tad of red wine I added but I must say that it departs a really nice flavor. The other thing that is optional are the croutons that are added in. I did not add them in this time around but I did add in the tad of wine. Here is the recipe

Native Kitten's Raw Onion Soup
Inspired by Crudessence

1 recipe conserved onion (see below)
vegetable bouillon (you can easily make your own raw)
3 Tablespoons Miso
1/4 cup Gluten Free Tamari
3 1/2 cups hot filtered water

The below is optional
2 teaspoons red wine
5 croutons (recipe to come)

Directions:

In a nice sized bowl using a whisk dilute your Tamari in 1 cup of hot filtered water..
Then add the remaining water, and the red wine and mix again. Once that is all mixed well add
in your bouillon. Make sure all your bouillon is blended in the soup well and no chunks remain. Then spoon your broth into bowls and add in your conserved onion to each one..

Conserved Onion

3 cups onions cut into fine strips
1 Tablespoon Gluten Free Tamari Sauce
1/4 Tablespoon Sunflower Oil
2 teaspoons dried Thyme
1/4 teaspoon black pepper
1/2 teaspoon chili powder

Peel your onions and slice them into thin slices. Then separate them into rings and cut those rings in half.. They should resemble sort if like thin half moon noodles..

In a mixing bowl mix your onions with remaining ingredients
Place bowl in your dehydrator for 3 hours at 105...

Namaste
Native Kitten

Native Kitten's Raw Cranberry Sauce

2011-12-23T09:08:00.000-08:00

Just catching up on trying to post some recipes I have not aired as of yet.. This one is naturally for the holidays and there are so many raw varieties of making a nice cranberry sauce.. You can pick any of the following that might appeal to your particular taste.. I like to add a little bit of Port Wine to it at Christmas time..

Raw Cranberry Sauce
By Diana Stoevelaar

Ingredients:
2 cups of fresh or frozen cranberries
1 cup of raisins, soaked
2 sweet oranges, peeled and sectioned
2 sweet apples, cored and chopped
¼ tsp cinnamon
¼ tsp. ginger
¼ tsp. allspice
1/8 tsp. cloves

Directions:
Puree all the above ingredients through a Champion Juicer, food grinder or food
processor. Add spices and mix thoroughly. Chill overnight to let flavors marry. Garnish
with grated organic orange peel and serve.

--------------------------------

Raw Cranberry Sauce Extraordinaire
from Holiday Fare

Ingredients:

2 cups fresh cranberries
1 orange, juiced
3 ripe Hichiya persimmons (about 1 lb total)
1 cup dates
Water as needed, for consistency.

Directions:

Process cranberries, orange, persimmons, and dates in a blender and serve.
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Native Kitten's Raw Cranberry Sauce

450g frozen cranberries
zest from one orange
1/2 cup maple syrup
1/2 cup dried cranberries
1/2 teaspoon cinammon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
dash of Port Wine (optional)

Thaw the cranberries and mix all together in your blender, add just a tad of port wine if you wish!!!

Namaste
Native Kitten

Native Kitten's Chocolate and Orange Cheese Cake

2011-12-21T14:29:00.000-08:00

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Just another treat in the making here and one of my personal favorites.. I just love the combination of chocolate and orange what can I say?

This is in fact a very popular cake and not sure why I never posted it.. I just happen to notice it was not on my list of raw desserts so I am including now.. It does call for some cacao butter so being that this butter is so dear I have not made it all that often. It is sitting in the freezer now and will be ready come tomorrow morning and I am sure they will just love it..

Just decorate the top with some raw chocolate sauce and the sides sprinkle with some cacao nibs.. Here is the recipe for the chocolate sauce to drizzle on top..

Raw Chocolate Sauce for decorating cakes etc.

1/2 cup almond milk
1 ounce cacao powder (weight)
2 Tablespoons cacao nibs
1/4 cup maple syrup
2 Tablespoons Pure Vanilla Extract
2 ounces date paste (weight)
1/8th teaspoon sea salt

Blend the above until nice and smooth. Pour into a squeeze bottle and use as needed. This sauce will keep for at least 5 days stored in an airtight container in your fridge.

As for the cheese cake this is one of my favorites and for now am keeping the recipe to myself.. It is a popular one around here for sure..

Namaste
Native Kitten

Hot and Spicy Carrot Soup

2011-12-20T12:36:00.000-08:00

Click On Photo To Make Larger

Just having a quick lunch here today and am enjoying this spicy version of carrot soup to the max.. I find it nice and warming even though it is all raw.. I am somewhat amazed I have remained raw through the end of December here because usually during the cold winter months I like to eat some cooked foods.. However am not finding that to be the case this winter.. This is a really wonderful raw winter soup just warm it up a tad in the dehydrator.. However if you do not care for hot and spicy you might not like it. So be forewarned I love spicy and hot it does my particular body well..

Talking about bodies seems my weight is down again.. So will try and eat more than I usually do today..

I even put a tad of avocado in my soup which normally makes me ill because of all the fat content.. However so far so good as they say but I did make sure not to put a whole lot of it in.

I imagine you are all waiting for the recipe so here it is

Native Kitten's Hot and Spicy Carrot Soup
Inspired by Cafe Gratitude

1 cup of carrot juice
1/2 of a large avocado
1/2 Tablespoon plus 1/2 teaspoon minced ginger
1/2 Tablespoon plus 1/2 teaspoon freshly squeezed lemon juice
1/4 of a jalapeno pepper
1/4 teaspoon chopped garlic
1/8 teaspoon cayenne pepper
7 large basil leaves
1/2 Tablespoon plus 1/2 teaspoon olive oil
2 mint leaves

Blend it all up and garnish with a thin slice of avocado or a mint leaf..

Namaste
Native Kitten

Room In The Freezer?

2011-12-19T06:54:00.000-08:00

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As all my facebook friends are aware I have been seriously thinking about purchasing a separate standup freezer. Of course it would have to be in stainless steel to match all my other appliances so it will be a costly purchase..

It also took me some time to figure out just where I would locate it since there is no room at all in my kitchen.. I found this place where I think it would go just fine with an outlet right there.. However am still mulling over different ideas in my mind for perhaps a welcome alternative..

The biggest news is that I finally have a tiny bit of room in my freezer now since most of the contents of it have been emptied out during this holiday time. What you see in my freezer now are a few frozen brownies that I saved for my younger son, a few frozen popsicles for when I need something fast and cold, some frozen Thai Coconut meat and water that I have stored for the winter, ice cubes and some frozen fruit..

As you can see in the photo I could also use a second fridge as well.. However if I considered that seriously I would have to remove the inbuilt counter space and seating I have in my kitchen to really make that happen.. Believe me I have been thinking about doing just that since it would allow me to have both the new stand up freezer and second fridge to live where they belong in my kitchen.. However I cannot for the life of me see getting rid of the only workspace I have in this room.. So I have kind of dispensed with the idea for now..

I will keep everyone posted when and if I do end up getting this new standup freezer. It is Christmas time and it certainly made the list.. However I did not get to tell Santa about it so I am relying on him being a mind reader.. lol

On the other hand I have been a good girl, working long hours preparing food for those to enjoy during this very special holiday time.. So perhaps the man upstairs might have whispered to Santa for me.. I even missed the Pot Luck last night and put in another 14 hour day here..

Work hard and you sleep like a baby..

Namaste
Native Kitten

Native Kitten's Candied Nuts

2011-12-17T07:56:00.000-08:00

Click on the above photos to see them full size!

Thought I would share with you one way of making some candied nuts that you can use.. I use them for topping ice creams, brownies and various other desserts.. Of course you can just snack on them as is, but chances are you will eat too many of them.. I much prefer to have them as an added bonus..

Native Kitten's Candied Nuts

4 cups walnuts and pecans
1/2 cup date paste
1/4 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1/2 Tablespoon Cinnamon
2 teaspoons sea salt
1 teaspoon powdered ginger
1 teaspoon nutmeg
Pinch of Cloves
Pinch of Cayenne

Soak your nuts for about 4-6 hours..Rinse them well then combine them with your date paste, vanilla, cinnamon, sea salt, powdered ginger, nutmeg, cloves and cayenne.

Take them off the teflex screens after a few hours, then continue to dehydrate them for a full day..

Namaste
Native Kitten

Native Kitten's Leaving A Trail Brownies

2011-12-16T09:59:00.000-08:00

Click On The Above Photos To See Them Full Size

Talk about decadent and scrumptious these brownies I have been making are all of that plus.. Not telling where they are going since chances are a few raw foodies might just converge on the place..

The first thing you do is make the candied nuts for them since they have to dehydrate at least for one day.. Then you want to make the brownie itself since that will need to dehydrate for a 2-3 hours until firm and then they are removed from the pan and have to dehydrate overnight..In the morning you slice them and continue to dehydrate them on the mesh screens as you see in my photo..

Here is the recipe for the caramel sauce that I drizzle on top of the nuts.

Native Kitten's Caramel Sauce

1/2 cup cashew butter
1/2 cup maple syrup
1/2 cup date paste
1/4 teaspoon Lucuma Powder
2 teaspoons pure vanilla extract
1/8 teaspoon sea salt and blend

Enjoy thinking of all the dishes you might want to add this too..

You can find the recipe for the candied nuts under snacks by clicking here.

Namaste
Native Kitten

Native Kitten's Assorted Filled Chocolates

2011-12-14T15:14:00.000-08:00

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Well I have been at it again with the chocolate.. Everyone wants chocolate at Holiday time and Christmas is not exception.. I filled some of the round ones you see in the photo with a maple almond cream filling.. Others I filled with a nice raspberry filling, a few with a brazil nut creams as well as a few with coconut cream.

I do plan on having a few chocolates for myself once I get through making them for just everybody else I know.. They are so nice to have on hand, and besides tasting so good they keep very well..

Namaste
Native Kitten

Native Kitten's Cool Caribbean Flan

2011-12-14T10:03:00.000-08:00

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My son Steve called last night to say he was planning a visit this weekend.. So knowing how much he loved my previous Amaretto Flan I decided to have a go at making him a different one..

So I made a tiny bit of orange juice, sliced up some fresh pineapple and defrosted some young Thai coconut meat.. I hope he is going to like these as well as he like the previous ones.. They are about to go into the fridge and freezer here and I will be sampling one this evening. I still have to make the lime syrup that will be drizzled on each one.. In the meantime here is the recipe.

Native Kitten's Cool Caribbean Flan
with a Lime Syrup

Makes 7 mini Servings

You can substitute the fruit with fresh squeezed grapefruit juice and mango

3/4 cup fresh young Thai Coconut Meat
a tad over 1/2 cup fresh chopped pineapple
2 3/4 Tablespoons fresh squeezed orange juice
1/4 cup Maple Syrup
6 Tablespoons melted coconut oil
pinch of sea salt

Blend all the above ingredients well...

Pour into very small aluminum tart pans..
Refrigerate overnight or freeze 1-2 hours before serving it.

Syrup
1/2 cup Maple Syrup
1 ounce plus 1 Tablespoon fresh squeezed lime juice
1/2 teaspoon lime zest
1/8 teaspoon vanilla extract

Whisk all the above until they are well combine

To Serve:
Remove flan from aluminum mold and pour a little syrup over the top..

Namaste
Native Kitten

Native Kitten's Pumpkin Pistachio Chocolate Dipped Biscotti

2011-12-11T08:13:00.000-08:00

Click On The Above Photos To See Them Full Sized

I love to make various types of biscotti.. One of the reasons is that it will keep for months in your refrigerator.. Also it is a nice addition to cookie or pastry trays that I make. When I am ready to use it I just dip it in Chocolate..

So this is a real quick and ready dessert that you can enjoy even for breakfast.. This time I used a pumpkin seed flour I ground up so it should be really very interesting..

Native Kitten's Pumpkin Pistachio Chocolate Dipped Biscotti
Makes about 2 dozen Biscotti

2 cups almond flour
1 cup pumpkin seed Flour*
1/2 cup coarsely chopped pistachios
2 Tablespoons Flax Meal
2 Tablespoons Maple Syrup
2 Tablespoons Filtered Water
1 teaspoon cinnamon
1 teaspoon almond extract
1 Tablespoon Vanilla extract
1/4 cup fresh squeezed orange juice (more if needed)
1 Tablespoon Orange Zest

*To make the pumpkin seed flour just grind your pumpkin seeds in a coffee grinder and set aside one cup of the flour that results.

Mix up all the above ingredients in your food processor and then shape into a long rectangular loaf almost about an inch high. Then slice into a little less then 1/4 inch slices and place on mesh dehydrator screen.

Line up all these lovely babies on two trays and dehydrate at 105 for at least 24 hours.. You cannot overdo the dehydrating on these so do not worry..

Then dip them in Hard Chocolate (recipe below)

Hard Chocolate
1/2 cup Cacao Butter (melted)
1/4 cup Coconut Oil (melted)
1/4 cup Maple Syrup
pinch of sea salt
1/2 teaspoon vanilla extract

Melt your cacao butter and coconut oil first. Then stir in the remaining ingredients.. Make sure to do that in a glass bowl sitting in a pan set over hot water. You want to keep the chocolate nice and loose.. Any remaining chocolate can be used to create plain old chocolates or filled ones..

Dip your biscotti in the liquid chocolate then let then dry on Teflex sheets in your fridge. They should be totally dry in a hour or two. These will keep in an airtight container for months in your fridge..

Enjoy your Sunday everyone!!

Namaste
Native Kitten

Native Kitten's Brazilian Truffles

2011-12-09T15:19:00.000-08:00

Click On The Above Photo To See It Full Sized

Making lots of different raw cookie trays this holiday season.. I wanted to make a nice cookie that would take the center of each tray.. I decided on making the Brazilian Truffles.. They look simply yummy although I have yet to sample one.

I plan on doing that tomorrow since I already sampled one of my Little Linzer Boys today..

The truffles all are done now and it has been another 12 plus hour day for me here.. I had to skip all my Yoga classes this week but am hoping to be able to find the time to attend one this Sunday.. It has been far to busy for me this week to attend, so I am hoping for some breathing room soon. I usually do 3-4 classes per week and I am missing it.

They say when it rains it pours and that has certainly been the case here.. Well I did finally sample one and are they ever creamy, airy and delicious.. They are keepers for sure, and a welcome change in texture and density..

Brazilian Truffles
Inspirtion By Mathew Kenney
I just changed some of the nuts to Macadamia ones..

Makes about 2 dozen

3/4 cup raw cacao powder
1 cups cashew, soaked 2-4 hours
1/2 cup macadamia nuts
3/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 cup cacao butter, melted
About 1 cup cacao nibs

Blend all ingredients (except for the cacao butter and the cacao nibs) until smooth and well incorporated.
Slowly add in your melted cacao butter and continue to blend. When all is nice and smooth pour into a bowl and place in your fridge for 15-30 minutes until the mixture becomes firm enough to scoop and mold.

Use a small ice cream scoop make balls, that are about 2 teaspoons in size. Roll in cacao nibs to coat.

Namaste
Native Kitten

Native Kitten's Little Linzer Boys

2011-12-09T06:28:00.000-08:00

Click On The Above Photos To See Them Full Sized

I have be having soo much fun this holiday season.. It is wonderful when you really love what yoou do because it never really seems like work no matter how many hours you put in.. I have rolled so much dough this season. When I stop and think about it I probably rolled enough to cover all the floors in my condo here.

Someone asked me if perhaps I could make here some Linzer Tarts for the holidays.. I told her no problem for me to do it.. What she does not know is that I just cut them into little boys for the holiday season.. I know she wanted festive cookies but just figured this one would not be among them because they are traditionally done as a tart shaped cookie..

The second photo where you see them laid out on the dehydrator sheet was done about 4 hours later when I turned them over. Stay tuned for the recipe and the finished boys.. They will be filled with a blueberry filling, and lightly dusted with some coconut flour.. Oh these cute little boys all covered in snow. I just adore them..

I will also be making some into star shapes "Linzer Stars" and be filling those with a raspberry filling..

Native Kitten's Little Linzer Boys
Inspired by Mathew Kenny

For The Pastry:
3 cups almond flour
2 cups coconut flour (divided)
3/4 cup maple syrup
1 Tablespoon Lemon Zest
1-2 Tablespoons coconut oil, melted
2 Tablespoons Vanilla Extract
1/2 teaspoon sea salt

First process the almond and 1/2 cups of coconut flour together, then add in the remaining of your ingredients and process this until a dough is formed. If you need to add a tablespoon or two of filtered water.. You do not want the dough too sticky so be careful not to add to much. The knead the dough with plastic gloves so it does not stick to your hands. Place it in a bowl and cover it with plastic and put in your fridge for about one hour.

Take it out and line a nice sized wooden cutting board with plastic.. Place the dough in the center of it and place another piece of plastic (the same size as your board) over it. At this point roll it out to 1/4 inch thickness.

Method without having to roll the dough.. I give the alternate method below because for some it will be easier.. When you roll the dough you have to be really careful not to damage the boys when transferring them to Teflex sheets. Also the technique of rolling the dough out properly does take some time and finesse.

If you do not wish to roll the dough, just make nice sized balls after you take it out and place them on a Teflex sheet and flatten them. Make sure when you flatten them that they are big enough so you cookie cutter can cut them into your desired shape. Cut one by one removing the excess dough and placing it back on the pile of dough in your bowl.

When you are all done cutting out your cookies and using up all your dough. Place in the dehydrator on Teflex sheets for 3-4 hours.. After that remove them very carefully to mesh screen. Continue to dehydrate overnight or all day turn them gently every few hours until nice and dry..

Blueberry Jam
1/2 cup date paste (See Below on How to Make)
3/4 cup blueberries
1 Tablespoon Lemon Juice
1 teaspoon vanilla extract
Pinch sea salt

Blend all ingredients until they are nice and smooth. Then place in your dehydrator for 2-3 hours until the jam becomes slightly thick.

Date Paste:

Note you may want to use more or less orange juice depending on how dry your
dates are

1 cup dates, pitted
1/2 cup orange juice
1 teaspoon lemon juice

Blend until nicely incorporated
Makes about 1 cup. Store in airtight container in fridge until ready to use.

To Put It All Together:

Spread about 1 Tablespoon, more or less of blueberry Jam on half of your cookies
(of course this will depend on the size of your cookies) Top with similar shaped
cookie to make a nice sandwich. Dust with reserved coconut flour.

Now you are ready to decorate your little snowman.. Give them a nose, eyes and mouth and perhaps a little red scarf as well. Just use a nice raw piping icing and some food coloring (I like pomegranate juice to tint my icing red)

I will also be making some of these in star shapes with a raspberry jam filling.. The other filling I will be using is made using dried cherries and Goji Berries

Cherry/Goji Jam:

1/2 cup dried goji berries
1 cup dried cherries
7 Tablespoons Maple Syrup
1 1/2 teaspoons lemon juice
Small Pinch Of Sea Salt
1 Tablespoon filtered water or more depending if you need it to blend)

Make the jam by adding all your ingredients to your blender.. Then add the water as you need it.. The result should be a nice thick Jam

Namaste
Native Kitten

Native Kitten's Christmas Fruit Leathers

2011-12-05T06:04:00.000-08:00

Click On The Above Photos To See Them Full Sized

Been busy creating fruit leathers to top my Christmas Cakes here.. Coming up with just the right color for the gingerbread boys made me put my thinking cap on.. I finally came up with a combination that worked well.. I used some oranges, acai powder. a little banana.. The Green Christmas tree leather was far easier for me since I knew a little kiwi, and banana would work just fine..

However the red sock combination turned out looking a little pink.. So I guess they will have some pink socks instead of red.. I used some pomegranate seeds, strawberries, a banana and a tad of maple syrup to make this particular leather.. The good news is the color ended up to be a whole lot darker after it was dried so am happy with that..

As soon as they are dried out I will cut out their shapes and they will be ready to top my cakes this week before they go out. You can see the rough cutouts above.. Some of the strips you see will be used to finish off the sleigh.. Others will become little logs on my cakes..

Gingerbread Boy Fruit Leathers
2 oranges (peeled and seeds removed)
1/2 banana ( peeled)
1/2 Tablespoon Amazon Thunder
1 1/2 teaspoons maple syrup

Xmas Tree Fruit Leathers
2 kiwis
1/2 banana
1 1/2 teaspoons maple syrup

Sock Fruit Leathers
125 grams pomegranate seeds
1/2 cup sliced strawberries
3/4 of a banana (sliced)
2 teaspoons maple syrup

Just blend all your ingredients, then pour onto a Teflex sheet and deydrate at 110 for 6-8 hours or more until dry.. Peel off from the Teflex sheet gently and place in your fridge overnight.. Cut out your figures in the morning and store in an airtight container..

Although working hard I must say this season is bringing lots of joy.. It has made me take things up a notch in the decorating department for the season..

The other neat thing I will be making besides these, are a collection of Christmas filled chocolates and also some Gingerbread Cookies of Yoga Boys. The Gingerbread Boys will be posed in various asanas so do stay tuned for those as well.. I have cut out two as we speak and so am showing the examples of the down dog and Warrior 1 pose.. Thanks to my Yoga Teacher Suzanne for providing with the inspiration for me to do them..

In closing my blog today I have to wonder~~~~~

Just What Is In My Christmas Stocking This Year!!

Namaste
Native Kitten

Christmas A Time Of Giving

2011-12-02T11:17:00.000-08:00

Click On The Above Photo To See It Full Sized

There are so many people that are in need.. Remember that this holiday season as you all go about shopping for your loved ones..

I am donating a total of 6 10 inch cakes to some lucky winners, as well as 6 boxes of raw assorted chocolates.. These donations will be made via gift certificates so that they can use them anytime during the next year..

Well the first drawing has taken place and the first two winners are Jacques Laundry for a 10 inch cake and Rita who gets a box of assorted chocolates both are from The Montreal Raw Food Potluck..

Open your hearts and GIVE what you can to the various local food shelters..

May this holiday season bring you and yours the very best..

Namaste
Native Kitten

Native Kitten's Holiday Fruit Cake

2011-12-01T08:53:00.000-08:00

Click On The Above Photos To See Them Full Sized

Well started things off early this morning.. I have a lot of soaking and dehydrating to do today.. I am making some Kiwi fruit leather that I will be cutting out into the shape of leaves.. It is to decorate some of my holiday cakes this season..I will use either dried cherries or cranberries to create the actual holly berries..

First thing I did after I was fully awake was to make some candied nuts in my dehydrator. I will be saving about a dozen of them to use on a topping for an added decoration. The rest of these nuts were chopped small and added to my fruit cake batter.

The next thing I did was grate some orange and lemon zest. I slivered about an inch of some fresh ginger, minced it up and added it to my orange and lemon zest.. This mixture was also tossed with a just a tad of maple syrup and put in my dehydrator for an hour..

I then cut my dried fruit (cranberries, apricots and raisins) into nice small bite sized pieces. Then I soaked the fruit in orange juice and dehydrated this for one hour. The fruit mixture was added into the cake once the batter was ready.

My kitchen is smelling wonderful with all these lovely aromas coming from oranges, lemons, cinnamon, and freshly grated ginger, and almond and rum extracts..

The cake is now in the dehydrator where it will stay for some time..

So please check back to see the finished fruit cake.. Just have to decide what I want to frost it with could be a gingerbread glaze still thinking on it.. It is very promising indeed...

Update: I decided to just use a lemon glaze that was very nice.. Unfortunately I did not get the chance to photograph the cake before it left.. However I did cut a slice of a small one I did to sample it so you could see how chock full of goodness the inside of this cake is..

By the way the inspiration for this particular fruit cake came from someone who calls herself Snowdrop...

I did just a few things different from her idea like dehydrating the cake since I wanted it drier and I added a little rum extract..changed the fruit up a tad as well. I also made a lemon glaze on top that was also not in the original recipe..

However here is the original recipe as done by Snowdrop

Raw Christmas Fruitcake
By Snowdrop

Wet Mixture:
3/4 cup packed dates
1/2 lemon, juiced
1/2 orange, juiced
1 tbs lemon zest
1 tbs orange zest
2 tsp almond extract
1 " ginger, minced
2 Tbs agave

Combine ingredients in a bowl and set aside for 1-2 hours to allow the flavors to mingle.
Once soaked, blend all ingredients in a food processor.

Dry Mixture:
1 cup almonds
1 cup shredded coconut
1/2 cup cashews

Grind ingredients in a food processor. Set aside.

Fruit:
3/4 cup dried fruit
1/4-1/2 cup fresh fruit juice

Allow the fruit to sit in the juice 1 hour or a bit longer.

Candied Nuts:
2/3 cup nuts (walnuts/pecans)
2 tbs maple syrup
1/2 tsp cinnamon

Toss ingredients together. Dehydrate for a few hours. Set aside a few nuts for garnish and roughly chop the rest.

Assembly:

Once everything is soaked, combine the wet and dry mixtures in the food processor. Fold in the soaked, dried fruits and nuts.

Press the cake into any mold of your choice. I used a 7" spring form pan with a cup in the middle to create a hole. Chill.

As for the frosting, I did the Cafe Gratitude's coconut meringue

I Feel So Festive Fa La La
Native Kitten

Native Kitten's Cabbage and Tomato Soup

2011-11-30T06:22:00.000-08:00

Click On The Above Photo To See It Full Sized

From time to time I enjoy making a raw soup.. This one is really easy and quick to make.. So if you are short on time something you might want to enjoy..

All you need is a simple blender and away you go.. You need some oranges, lettuce, tomatoes and cabbage..

Native Kitten's Cabbage and Tomato Soup

8 0unces fresh squeezed orange juice
8 ounces fresh cabbage
4 ounces lettuce
4 ounces tomatoes

Just blend the cabbage, orange juice and lettuce. Place this mixture in a nice sized large serving bowl. Dice your tomato into chunks and just stir into your soup..

Namaste
Native Kitten

Native Kitten's Mulberry Cupcakes

2011-11-28T09:21:00.001-08:00

Click On The Above Photos To See Them Full Sized

I have been wanting to use more of these lovely dried mulberries that reside in my cupboard here.. So the other day I ground up some in my coffee grinder and made them into a nice powder..

Then I got an order from someone for cupcakes and I decided to incorporate the powder I had just made into them..

Mulberries are really very succulent, tart and sweet. They have numerous health benefits because of their flavonoid phyto-nutrients. Also due to their resveratrol content, mulberries may well be a nice tool in one's life extension. They have been shown in several studies to extend the life of mice. So just perhaps this will help extend mine.. I plan on being as quiet as a mouse this Christmas so who knows?

By the way the berries, are obtained from a silkworm tree.

As for what I used to make the cupcakes you can really use any raw cake recipe you wish since they all work well... I like to make a assortment but I had never done one using mulberries.. They turned out lovely and you can frost them with a variety of different frostings as well..

So just have a go at it..

For the mulberry cake version I used some coconut and almond flour, ground mulberry powder, date paste made with orange juice, vanilla extract, pinch of sea salt and coconut oil..Here is the recipe:

Native Kitten's Mulberry Cupcakes

For the cupcakes:

1 cup coconut flour (not coconut flakes but the real flour)
1 cup almond flour
1/2 cup ground, dried mulberries (grind dried mulberries)
1/2 cup date paste made with orange juice (recipe below)
5 Tablespoons almond milk
pinch of sea salt
2 tbsp coconut oil, melted
1 tbsp flax meal

Using a mixer, mix the coconut flour, almond flour, and ground mulberries.. Then add your date
paste, almond milk and sea salt and mix until well combined..

Lastly mix in your coconut oil and flax meal.. I like mine rather on the dry side so my batter is not all that wet..Just wet enough so it sticks together well. If you need to add a tad more almond milk do so.. I like mine to be very cake like and on the drier side. Then I line my muffin tins with muffin papers, and press the mixture into them.. Put them in your freezer for a few hours while your make your frosting..

To Make Date Paste

1 cup dates
1 1/2 cups filtered water or Orange Juice
lastly add a little lemon juice to preserve it..

It will keep for at least a week or two in fridge

For the Frosting:
Inspired By Mathew Kenney

2 cups cashew flour
1/2 cup coconut milk
1/4 cup maple syrup
1 teaspoon vanilla extract
pinch of sea salt
1/4 cup coconut oil, melted
1/4 cup coconut butter, melted
2 teaspoons Tumeric

Put your first 5 ingredients in your blender and mix well.. Then add in your coconut oil, butter, and tumeric.. Put the frosting in an airtight container and let it sit for about an hour in your fridge. Then when the hour is up, fill a piping bag with it and you are ready to frost.

Remove your cupcakes from the freezer. Take off the paper of them and then frost them.

Namaste
Native Kitten

Yoga For Couples

2011-11-28T05:06:00.000-08:00

I plan on doing a class of Yoga for couples in the not too distant future.. Like anything else I like to take a look at what is exactly going on before I attend class.. While surfing around I came across this most amazing video that I just had to share with you all... I plan on doing this class with my Yoga teacher Suzanne.. She was kind enough to offer to come with me..

This couple has incredible strength and flexibility.. One of the reasons I love to do Yoga so much.. I feel so much stronger now and my flexibility is also good.. Just take a look at them will ya? lol

Yoga Break Dancing

2011-11-27T06:57:00.000-08:00

I think this is fabulous.. As most of you know I just love to dance.. This fellow does a nice combination of Yoga and Break Dancing.. Some of his moves are really incredible.. I can just see myself now trying to attempt it..

You know what they tell newbies? Break a Leg!!! Indeed I can see that possibility already..

Check it out

Break ton Neck from Alex Yde on Vimeo.

Native Kitten's Spicy Raw Sweet Potato Chips

2011-11-24T12:37:00.000-08:00

Click On The Above Photos To See Them Full Sized

Boy I feel like I need to be wearing roller skates around here lately.. I had no idea this time of year would prove to be so busy.. I am not sure I will be able to get everything done in time so lets say the pressure is on..

I was asked to make some Raw Spicy Sweet Potato Chips.. I first cut them with a special tool I have that slices the chips real nice and thin and also puts the ridges in. Then I placed the chips in a glass bowl and tossed them with just a pinch of sea kelp salt, a couple of capfuls of first cold pressed olive oil and some cajun seasoning. Lastly I then laid them out on Teflex sheets.

They are in the dehydrator now and in a few hours I will flip them off the Teflex sheets and continue to dehydrate them a few more on the mesh screens...

Note if you do not have the same tool I have it is possible you may have to dehydrate them overnight once they are flipped.. My tool happens to slice them nice and thin so they are totally dry in 6-7 hours..

Namaste
Native Kitten

Native Kitten's Chocolate Making Class

2011-11-21T09:17:00.000-08:00

Click On The Above Photos To See Them Full Sized

I was out at Crudessence Loft last night and enjoyed the various delicious dishes that everyone had prepared.. I always have such a nice time when I get the chance to go..

I brought along my Holiday Parfaits this time around, and they vanished in a heartbeat.. During the course of the evening I was approached about doing a Raw Chocolate Class..Since the Holidays are just around the corner people want to learn how to make various filled chocolates..

Unfortunately this is also a very busy time for me, since holiday orders are now picking up here. However will keep everyone posted just when that class will be.. Sometimes I wish there were more hours in a day..

Love and Light
Native Kitten

Native Kitten's Holiday Parfait

2011-11-20T08:10:00.000-08:00

Click On The Above Photos To See Them Full Sized

Just a quick one this morning since I am short on time today getting my felines groomed and preparing some raw delights as well..

However the Coconut Meringue is done this morning.. Now it is sitting in the fridge all day to set up nicely for the "Raw Food Pot Luck" this evening.. It will be layered with my "Holiday Granola" and some fresh berries and topped with one of my "Chocolate Molds"... Hopefully will get a finished photo of it this evening when served.

Well the good news is I did get a photo of the finished parfaits last night.. Unfortunately I did not get to have one since I was somewhat concerned if I had made enough of them.. After placing them out on the tray I quickly took a shot of them.. Then I turned around to put my camera back in my purse and they had all disappeared.. Poof they vanished..

Here is a link to make the Holiday Granola to make parfaits with this granola about 1/2 of the recipe will make about 18 of them..

Link to make the Chocolate Molds this makes about 28 small chocolates

Native Kitten's Coconut Meringue
Inspired by Cafe Gratitude
This makes enough filling for about 18 small parfait cups

Note: Irish Moss should be rinsed very well to get all the sand and debris out of it.. Then soak it overnight covered with filtered water and rinse again in the morning.. Then shake it out really well. Chop it up into nice sized pieces (this way will not get wrapped around in your blender) and let it air dry on some paper towels.. You need to make sure it is well dry before measuring it on your kitchen scale. Droplets of water can and do effect proper measuring..

3/4 ounce Irish Moss (weight)
1/4 cup filtered water
2/3 cup coconut milk

Blend all the above ingredients until the Irish Moss is well broken down.

Then add to the blender
1 cup coconut milk
1/4 cup coconut meat (wet measure)
1/2 cup soaked cashews (wet measure)
5 Tablespoons Maple Syrup
1/2 Tablespoon Vanilla
1 teaspoon lemon juice
1/8 teaspoon sea salt

Blend until nice and smooth and creamy
then add in
1 Tablespoon Lecithin
1/2 cup plus 1 Tablespoon Melted Coconut Oil

Resume your blending until the lecithin and the oil are very well incorporated. Pour into a container and set in your refrigerator, until slightly firm with a light consistency..Ideally you would let it set overnight.

Coconut Meringue will keep in an airtight container in your fridge for 3 days.

Namaste
Native Kitten

NDG Food Depot Thriller

2011-11-19T15:15:00.000-08:00

I love the food drives around our neighborhood... They are really a wonderful way to assist those in need.. Everyone enjoys joining in and a good time is had by all.. Nothing like dancing to bring people together for a common cause.. Enjoy this video that was done this fall..

Native Kitten's Low GI Guilt Free Chocolate Molds

2011-11-19T08:03:00.000-08:00

Click On The Above Photos To See Them Full Sized

Tomorrow I plan on making fresh fruit parfaits and wanted something decorative to top each one of them.. I am hoping these parfaits will be enjoyed by all at tomorrow's Raw Pot Luck Dinner.. I plan on making the coconut meringue later on today when my Irish Moss has soaked nice and long..

So please do check back for final Holiday Parfaits when they are completed.. I promise this time to get at least a photo of one of them done up. These molds are really simple to make. Here is the recipe..

Oh and not to forget the children attending I also did a few apple shaped ones..

Note: In Order to keep the chocolate nice and hard you have to use the "cacao butter" so do not substitute it. If you use coconut oil it will not stay hard!

The Chocolate

Makes about 28 chocolates depending on the size of your molds

1 cup cacao butter (shaved and melted)
1/2 cup cacao powder
1 Tablespoons Mesquite Powder
2 Tablespoons Maple Syrup

Optional: Chopped slivered almonds and organic raisins

Melt your cacao butter over low heat or over hot water in a double boiler, then place in a bowl. Slowly whisk in your cacao and mesquite powder. Then slowly whisk in your two tablespoons of syrup. I added a little organic raisins and some chopped slivered almonds to some of mine as well..

Namaste
Native Kitten

Native Kitten's Holiday Granola

2011-11-19T04:48:00.000-08:00

Click On The Above Photos To See Them Full Sized

I just love it when I make Granola, my whole condo smells delicious for days.. I was planning to make a "Raw Coffee Cake" and wanted to use this granola in the making of it.. I am sure he will be more than pleased with the finished results..

I made plenty of extra so I could enjoy it for snack with a little almond milk for breakfast so I am looking forward to that as well.. I was also thinking of bringing some along to "The Raw Pot Luck" dinner on Sunday and making some yummy parfaits using it.. I am going to use it along with some "Raw Coconut Meringue" and some fresh berries.. I think everyone will enjoy those..

This recipe is inspired by Matthew Rogers and Tiziana Alipo Jamborra.. I just changed the sweetener,made my date paste a tad differently with orange juice, and used more cranberries.. I also divided the recipe since it was far to much to put in my mixing bowl without having some of it airborne

Native Kitten's Holiday Granola

1 1/2 cups soaked almonds ( divided and then chopped)
1 1/2 cups soaked whole buckwheat ( divided)
5 cups coarsely chopped apples (divided)
10 ounces date paste (weight) divided, instructions below
1/2 cup dried cranberries (divided)
2 1/2 cups coconut flakes (divided)
3/4 cup maple syrup (divided)
1/4 cup liquid vanilla (divided)
2 teaspoons pure cinnamon (divided)
1/2 teaspoon sea salt (divided)

First soak your buckwheat overnight.. Then in the morning drain it and rinse it very well.. Let it air dry for a few hours on a large very fine mesh sheet..

Let your almonds air dry and then roughly chop them . Do not chop to small you want them to be about the size of 1/4 almond pieces..

Meanwhile make your date paste:

1 cup dates
1 1/2 cups filtered water or Orange Juice
lastly add a little lemon juice to preserve it..

It will keep for at least a week or two in fridge. Use twice as much of this as you would for agave or maple syrup..

Then measure out two 5 ounce servings of your date paste on your kitchen scale.. Place each of them in a covered container in your fridge until ready to use.. Also store the rest in a 3rd covered container it will keep for at least a week this way.. You can use it for another recipe..

When your buckwheat is nice and dry and your almonds roughly chopped divide them both in half. Place one half of them in a large mixing bowl along with 1/2 of the rest of your ingredients., including 5 ounces of your date paste. Mix on low speed in your mixer just until well incorporated.. Spread the mixture out onto 1 1/2 Trays line with a Teflex Sheet.. Then repeat the process using the other half of your recipe. Spread the rest of this mixture out onto the rest of the half dehydrator tray and use another one as well... You should have 3 full trays at the end.

Dehydrate at 145 for one hour, then turn the temperature down to 115 and dehydrate overnight. In the morning if dry enough remove from the Teflex sheets and dehydrate for about another 2 full days.. Make sure it is nice and dry and then store in an airtight mason jar at room temperature.. If all dry it will keep for a couple of weeks..

Well I best get back to work now since I had some Irish Moss soaking and various chocolate molds that are in need of filling..

Namaste
Native Kitten

Yin Class With Albert

2011-11-17T10:03:00.000-08:00

I am just loving my yin classes with Albert.. It is always such an experience doing one of his classes.. How much our mind can effect our bodies is really incredible.. Every time an asana seems to be stretching me to the limit of the 5 minute hold I just have to listen to his voice that guides me beyond what I think I can do.. I have done Yin with other instructors but they do not lead you through it in the same manner he does.. The complete class is done with your eyes closed.. However last night I did open them briefly to see what the disturbance was on the mats on either side of me.. Usually the room is very quiet since you are holding poses for 5 minutes...

Well one poor lady was trying with all her might to get into some of these poses and had difficulty with getting into a few of them.. Albert was there trying to help her into them... The other lady to my left seemed to get into them just fine, but was not able to hold for the length of time we had to.. She actually left the room at one point and returned and then just started doing her own thing.. Maybe she had experienced a cramp or something not sure what was going on there since I only looked very briefly..

But today I want to share Kasper van den Wijingaard doing a demonstration of Bikram Yoga which is lovely to watch.. His lines are just wonderful and it is set to some nice music that really compliments the session..

Reminds me of a swimming video done of me when I was in my 30's. It was set to a piece by Bach called Air I believe.. I wish I still had that video since what they did was slow down the motion of my stroke to show others correct stroke and alternate breathing techniques for distance swimmers..

Well talk about technique do check out this yoga video..
Namaste Native Kitten

First Yin Class

2011-11-10T08:04:00.000-08:00

The video above shows sun salutations which are not part of Yin Yoga.. However I do them often in my hatha class and enjoy them very much. It was just such a beautiful video I had to share it with all my readers.

Now Onto Yin Yoga
with perhaps the Yang of it all laying in my future..

I enjoyed my first class with Albert last night. It was so incredibly relaxing it felt like I had just enjoyed a one hour and 15 minute full body tissue massage.. I am so happy that I decided to add this form of Yoga to my weekly schedule now..

I do not think I have ever felt more relaxed in my life..

What came as a shock was the fact that 5 minute holds can seem short with the right instructor guiding you through to a very relaxed meditative state of mind. In fact it was so relaxing that when he started to guide us into the next asana I did not feel like coming out of the one I was presently in..I felt like I was suspended in air and floating on some cloud and I did not wish to disturb it.

I was sooo relaxed in fact, that I actually fell asleep for a minute or two in the last asana of the day.The last asana of the day was "the relaxed pigeon" and it properly earns its name..

What amazes me is this relaxed state carries into the next day.. I am feeling so wonderful I wonder why I was so apprehensive about time.. It simply does not exist so as my instructor Suzanne says throw that out! Why would one practice this with an egg timer as one video suggested is beyond me.. You should not be aware of time at all when you are in a meditative state.

I will be posting more on this particular form of Yoga since I have committed myself to doing it at least 3-4 times a week.

Namaste
Native Kitten

Yoga Party and Yin Yoga

2011-11-07T05:56:00.000-08:00

Saturday I had the pleasure of attending free "All Levels Hatha Yoga" class at Happy Three Yoga which is located right in the heart of downtown Montreal.. As I walked in the door I knew immediately this would become another home to me..

They were celebrating their 4th year Birthday and were offering an incredible first deal for people that had never registered for any classes there before.. Their regular packages are very good but this one was the best I had seen yet so I jumped on it.. Now I can go as many times a week I want for the next 3 months. I was really happy to be able to take advantage of this so yeeha...

I did my class and then returned for the party and music later on.. It was so nice and the place is just so well thought out... I just love being able to practice in front of a mirrored wall... The reason for that is I can see how strong or weak some of my postures are..

I am also going to be starting a new form of Yoga this week called "Yin Yoga"..

Yin Yoga is actually the ancient precursor of what is Qigong today

During the practice of Yin Yoga a variety of Asanas are performed for long periods of time.. There are no more than 3 dozen of them that are used. The time you hold each one lasts from 3 to 5 minutes.. Believe me when you are holding these poses even for 3 minutes can seem like a very long time. If practicing them at home use a timer...

I will be doing Yin every Wednesday and Friday with Albert and Brian and . Come the following Monday since Suzanne is off will pick up on an extra Yin Class there as well..

The most common asanas used are The Butterfly, Happy Baby, Swan, Caterpillar, Lying Twists, Deer, Sphinx and Seal, Dragonfly, Toe Squat and Frog..

The benefits of doing Yin are plenty, and they can include the feeling of being nice and calm.. It can also regulate your energy levels (Chi) and improves how strong you are.. It also helps to slow down the signs of aging and keeps your joints and connective tissues nice and flexible..

Namaste Native Kitten

Native Kitten`s Breakfast Bread

2011-11-02T05:46:00.000-07:00

Click On The Above Photos To See Them Full Sized

Well as some of you know I really do not like most raw breads I have sampled.. Also I do not eat any grains which most breads have.. However I was surfing around one day and kind of found a recipe for a sweeter bread that somehow appealed to me.. So I decided to try it for fun since I had a request for a bread made with some veggies and a fruit.. Luckily I have saved it and had it on file.

I must say I was surprised when I sampled it.. It tasted really nice for a raw bread.. However I only sampled a small corner of the sheet since I find it too filling for me..

Unfortunately I forgot to mark down who dreamed this up but I believe it was posted on some raw message board.. The ingredients were very simple and it was nice and quick to make.

Here is the recipe:

Native Kitten`s Breakfast Bread
Servings: one dehydrator tray

A slightly sweet carrot bread. Good for breakfast with a bit of coconut butter.

Ingredients:
3 medium carrots
1/2 apple
3/4 C. pecans, soaked
5 dates, pitted, soaked
date soak water
1/4 c. chia seeds, ground
liquid sweetener of your choice
dash of salt
dash of cinnamon

Preparation:

Process carrots and apple in food processor until well chopped, set aside in a medium bowl. Chop dates and pecans in food processor, add to carrot apple mixture. Grind chia (coffee grinder works well for me). Add ground chia to carrot 'dough'. Add a nice drizzle of honey, salt, and cinnamon to taste. Add date soak water if more moisture is needed.

Spread on dehydrator sheet about 1/4-1/2" thick. Dehydrate at 145 for 1.5 hours, then turn down to 110 and dehydrate 8 hours or until desired moisture is achieved. Cut into squares and serve with coconut butter or a sweet raw jam spread.

Eating Crow

2011-10-31T06:41:00.000-07:00

I happen to see my Yoga teacher doing a pose that caught my eye.. She had only done it briefly while showing someone something however it never really left my mind. So for the past week I have been trying to learn how to do it. Unfortunately this pose was not mentioned in my book so really had no direction on how to achieve it..

As luck would have it I planned to spend Sunday afternoon with my instructor Suzanne.. We enjoyed sipping on some nice Pomegranate and Berry smoothies.. We ended up talking for a few hours and during the course of conversation I mentioned the pose I was working on.. She was kind enough to show me how to do it and now I finally achieved the results.. Now I am just working on getting it to a point where I can hold it for a few minutes without feeling a strain..

Life is good, I feel like I am moving forward and enjoying new gifts each week in my journey..

Namaste
Native Kitten

New Yoga Teacher

2011-10-29T10:17:00.000-07:00

Well I attended a Candlelight Yoga Session this week for my second session of the week. The instructor was good and he gave me a nice massage using some Tiger Balm.. Oh my did that every feel good I think I went to heaven and back before our session even got started.

The Other News This Week Is

Looks like Claudio has gone back to Mexico.. What a shame since I did enjoy him as one of my teachers... However the woman that replaced him was really good as well so let's say I am not all that heart broken.. I can't remember the woman's name and if she returns next week I will get it..Otherwise I imagine Sean who just emailed me the other day might just be taking over my class.. He sounds so nice over the emails and gave me a free class to boot..

Anyhow back to the substitute instructor she did some new and interesting moves and is getting us ready to do headstands real soon..That will be nice since it will bring to me some additional poses to do during my sessions..

Meanwhile I am trying to make my lower back stronger by practicing the bow pose along with the cobra.. By practicing the cobra and the bow daily I will eventually end up to getting a good lift on the bow and I will be rocking it back and forth in no time now..

Remember Just Rock me in the cradle of love..
Native Kitten

Phil's Protein Bars

2011-10-25T07:10:00.000-07:00

Click On The Above Photo To See It Full Sized

With all this Yoga I have been doing as of late I wanted a really high protein bar that was low on sugar.. I was surfing around the other day and spotted this recipe that caught my eye.. The original recipe was done by Dr. Phil Mafetone from his book titled "In Fitness and In Health"

Was really simple to make and I get to enjoy one after a good Yoga session. By the way I am up to 3 classes a week and can feel the benefits oozing through my body..

I hope to get even better shape than I am now for my age.. I am heading towards it with gusto..

Here is the recipe for this power packed protein bars.

Dr Phil's Protein Bars
http://infitnessinhealth.wordpress.com/2009/05/27/phils-bar-recipe/

Dry Ingredients:

1 cup whole raw, organic almonds
1 cup raw, organic peanuts
1 cup organic, raw, cashew pieces
2/3 cup Sun Warrior protein powder
4 tablespoons cacao
3/4 cup unsweetened shredded coconut
2 1/2 tablespoons flax meal
1-1/2 teaspoons of cinnamon

Wet Ingredients:

1/3 cup raw honey
1/3 cup hot filtered water
2 tablespoons vanilla extract

Optional: Dried fruit ( I used raisins, chopped cherries and chopped dates)

Directions:

Put all your nuts, protein powder, cacao, coconut, and flax meal in a food processor and process to a course meal consistency. Do not over process.

Mix honey, hot water, and vanilla in a small container. Turn back on your food processor and add these wet ingredients to your dry. Mix until well incorporated. If the mixture gets to hard to finish then take it out of the processor and mix it by hand. Once well mixed by hand knead in the dried fruit.

Place mixture into greased 9x13 glass pan and press out evenly (I put down a layer of parchment paper to avoid any sticking problems). Make sure to firmly press it in so it will form a bar that will stick together.

Put dish into fridge for 1 hour then remove and cut into bars but leave in pan and put back into fridge to firm up for a few hours or overnight. Keep bars in fridge and they will last at least 10 to 14 days.

I got about 16 square bars out of this recipe. I figured each bar has about 7 grams of protein.

Namaste
Native Kitten

One A Day Cookies

2011-10-19T10:40:00.001-07:00

Well I was Up and Adam early this morning and juicing.. I made a really nice juice using a pound of apples, a knuckle sized chunk of ginger, a lemon and a lime.. I plan on using this juice later on today so I place it in one of my airtight pump containers, covered it in tinfoil and placed it on the top shelf of my refrigerator.

Meanwhile after straining all the pulp out I had to decide just what to do with it.. I quickly set about using it so I might enjoy a few cookies later on this evening..

Recipe to come shortly along with the finished photo of these delicious cookies.. My condo is smelling fabulous while they are drying out .. I am tempted to steel one off the mesh screen now but have to be a good girl and contain myself until tonight..

Click On The Photo Above To See It Full Sized

Native Kitten's One A Day Cookies
Makes about 18 cookies

1 pound any type sweet apples
1 small lemon, peeled and seeded
1 lime peeled
1 knuckle size piece of ginger, peeled

Juice all the above and set a bowl out to catch the pulp. Cover the bowl with the pulp and set aside in your fridge.

Now go back to your juice and drink the juice now or reserve the juice in an airtight container covered in foil to drink later on in the day.. Or to use it for another dish...

Now get the juice pulp you reserved in the fridge and then add

1/2 - 3/4 cup dried cherries
3 Tablespoons Dried Coconut Flakes
2 Tablespoons Flaxmeal
Add 1 1/2 teaspoons cinnamon
Add 1 teaspoon nutmeg
Add 1/2 cup Maple Syrup
Add 1/2 teaspoon vanilla extract
Pinch of sea salt
Almond Flour (see amount below)

Stir everything up except the almond flour and mix well, and let sit for 5 - 10 minutes. Then add in almond flour until the mixture is dry enough to form into cookies.

Take a Tablespoon measure and drop cookies onto a mesh dehydrator screen and then flatten lightly with fork.

Dehydrate at 105 for 4-6 hours. Then turn cookies over and dehdrate about another 4-6
hours depending on how wet your pulp is..

Namaste
Native Kitten

Native Kitten's Raspberry Parfait

2011-10-18T10:06:00.001-07:00

Had a nice yoga class Monday evening and slept very well last night.. However with all the Yoga I have been doing as of late am not spending the time in the kitchen I used to.. But luckily things have slowed down right now with those Raw Ice Cream orders so I can escape a few days a week and do something I love to do..

I was looking around today for something to enjoy for lunch.. So I pulled out some of my Banana Cream filling and some raspberries and put together a nice small parfait to enjoy for lunch..

I just layered the cream on the bottom, then placed a player of granola on top of that followed by a layer of raspberries and just repeated this until I reached the top of the glass.. I used a very small glass since I was not all that hungry but knew it was past time for me to eat something..

I also topped this with a drizzle of my caramel sauce.. It just hit the spot nicely and now I am good until dinner..

Click On The Above Photo To See It Full Sized

To find the Banana Cream filling click here. To find the recipe for the caramel sauce click here.

Love and Light
Native Kitten

Native Kitten's Pumpkin Tarts

2011-10-17T06:15:00.000-07:00

Well with Halloween around the corner I am really busy thinking about just what I am going to be this year. I love going down to the Old Port and joining others that are role playing and dressed in costume.. However back to the food business and since I made some Banana Cream Tarts the other day I decided to also make some pumpkin ones.. Here is the recipe
Native Kitten's Pumpkin Tarts

Click On The Above Photo To See It Full Sized

Note: If you have left over filling just chill it and enjoy it as a pudding filling for Halloween Parfaits..

Crust:
1 1/2 Cups Walnuts
1 Cup Brazil Nuts
6 Mejool Dates (chopped)
2 Tablespoons Melted Coconut Butter

Coarsely chop your Brazil Nuts and Walnuts in a food processor. Then add your dates along with your coconut butter and continue to process until well incorporated. Press into three 5 in tart shells make sure the crust is about a 1/4 inch thickness all around.Then place in your freezer while you make the filling.

Filling:
1 cup cashews soaked at least 4 hours
1 cup young Thai Coconut Meat
2 cups carrot juice
3/4 cup maple syrup
3/4 cup melted coconut butter
1/3 cup date paste
1 Tablespoon Vanilla Extract
1 Tablespoon ground Cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon sea salt

Blend all the above ingredients until nice and rich and creamy.. Then place in your fridge covered in a bowl. After the 30 minutes are up take out your tart shells and carefully take them out of their aluminium molds.Then fill them with your pumpkin mixture.. Garnish with some candied pumpkin seeds and enjoy..

Namaste
Native Kitten

Banana Cream Tart

2011-10-16T14:38:00.000-07:00

Click On The Above Photo To See It Full Sized

I had not made any Banana Cream in quite some time.. So was catching up on some work around here and decided to reward myself with some special tonight.. I have learned how to pamper myself well I mean why wait for someone else to do what you can do really well? lol

I am also trying to get my weight up a tad since I seem to be down a few pounds as of late.. This should do nicely for giving me the boost I need. Here is the recipe

Native Kitten's Banana Cream Tart with Caramel Sauce and Slivered Chocolate
Adapted from a recipe by Rawmazing

Note: Recipe for slivered chocolate can be found here, and the recipe for the caramel sauce can be found here. Also I have another version of this tart see Native Kitten's Pumpkin Tarts

Crust:
1 1/2 Cups Walnuts
1 Cup Brazil Nuts
6 Mejool Dates (chopped)
2 Tablespoons Coconut Butter

Coarsely chop your Brazil Nuts and Walnuts in a food processor.
Then add your dates along with your coconut butter and continue to process until well incorporated.Press into three 5 in tart shells make sure the crust is about a 1/4 inch thickness all around. Put in the freezer for a couple of hours and then pop them out of the shells.

Filling:
2 Cups Cashews Soaked at least 4 hours
1 Cup Young Thai Coconut Flesh
1/4 Cup Fresh Coconut Water
1/4 Cup Coconut Butter
1 teaspoons freshly squeezed lemon juice
1/4 Cup Maple Syrup
1 teaspoon vanilla
2 Bananas, sliced, separated

Process cashews, young coconut flesh and coconut water in food processor until well blended. Add 1 teaspoon fresh squeezed lemon juice, 1/4 Cup Maple Syrup, 1/4 coconut butter and one banana and continue to process until light, fluffy and very well processed.

Transfer to bowl and add the second sliced banana, and stir to combine. Refrigerate covered for 30 minutes.

Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut. Top with slivered chocolate and Caramel Sauce.

Namaste
Native Kitten

Services

2011-10-16T09:46:00.000-07:00

Click On The Above Photo To See It Full Sized

I offer all kind of Raw Cakes, Pies, Fruit Tarts, Cookies. Bars and Pastry trays for takeout or delivery.. Just name it and I will set up to create it..

I also offer just about any flavor Ice Cream you can imagine so you have stopped by the right place. Feel free to email me and inquire at krndolan@yahoo.com..

I like to have at least 3 - 4 days notice depending on how busy my schedule is.. I do not ship so you have to live in the Montreal area..

Love and Light
Native Kitten

Apple Pickin Crumb Pie

2011-10-15T09:22:00.001-07:00

Click On The Above Photo To See It Full Sized

Oh with all these apples being picked at this time of year I thought I would share this nice pie with all of you.. I just love apples and you can easily combine a few different varieties to make it.. It is nice to dessert to serve at this time of year. I have also been making some pumpkin tarts which I will share with you later. In the meantime enjoy this dessert.. Here is the recipe.

Native Kitten's Apple Pickin Pie

Ingredients:
3 apples, peeled
4 dates, pitted
1 T lemon juice
1/2 tsp cinnamon
Pinche of sea salt

Crumble Topping:
1 cup buckwheat groats
1 cup walnuts
8 dates, pitted
2-3 tsp cinnamon
Two Pinches sea salt

Directions:

For the apple mixture:
In a food processor, add dates, lemon juice, cinnamon and sea salt and blend until smooth. Add apples and pulse chop until apples are in tiny pieces. Remove from food processor and add to small bowls, top with crumble topping or use as pie filling.

For the crumble topping:
Combine buckwheat groats and walnuts in a food processor and blend until fine. Add dates, cinnamon and sea salt and process mixture until crumbly.

Press a little over half of the mixture into pie plate lined with plastic wrap. Make sure the wrap comes well up and over the sides. Then chill your crust in the fridge for an hour and add the filling. Sprinkle the remain crumb crust on top. Place back in your fridge until ready to serve..

Broccoli With Bon Bon Sauce

2011-10-14T09:56:00.000-07:00

Click On The Photo Above To See It Full Sized

Another one of the very first raw recipes I tried when new.. Also one of the few where I actually found that the sauce was not too bad.. So why not try this one and see how you personally like it.. Easy and quick to make you might well enjoy this gem. Here is the recipe..

Broccoli with Bon Bon Sauce
From Living Light Culinary Arts Institute

The trick here is to shock the broccoli with hot water. This softens it, brightens the color, and creates a milder flavor.. The hot water just slightly warms the broccoli and then it is poured off, so the broccoli is still nice and crisp. It's just devine with Bon Bon Sauce. Also delicious when just shocked and served in with your salad.

5 cups small broccoli florets
2 cups boiling water
1 cup Bon Bon Sauce

Place the broccoli in a heat proof bowl and pour the boiling water over it. Keep the broccoli submerged for 1 minute, just long enough to remove the chill and turn the florets a brilliant green. Remove the broccoli and immerse in cold water and drain well. Pour the sauce over the broccoli and serve immediately.

Bon Bon Sauce:

This Asian-style sesame sauce can be used on just about anything. If you thin it with water, it's a tasty salad dressing; if you use less water, it's a great vegetable dip, spread, or filling for celery sticks. Enjoy it as a dipping sauce for Vegetable Sushi Vietnamese Salad Rolls, or use it instead of mayonnaise for cabbage slaw. However you serve it, Bon Bon Sauce is a guaranteed crowd pleaser.

1/2 cup raw tahini
2 tablespoons grated fresh ginger
2 tablespoons freshly squeezed lemon juice
2 tablespoons maple syrup or sweetener of choice
2 tablespoons wheat-free tamari
1 clove garlic, crushed

Combine of the ingredients in a blender and process until smooth. Add a small amount of purified water as needed to form a thick sauce. Stored in a sealed glass jar in the refrigerator, Bon Bon Sauce will keep for up to 1 week.

Carrot and Orange Cake

2011-10-14T05:32:00.000-07:00

Click On The Above Photo To See It Full Sized

One of the very raw first cakes I made and discovered somehow it was not on my blog.. With Halloween quickly approaching I thought of this lovely colorful cake.. It is indeed a favorite of mine and I have made it many different ways.. I developed some cookies from the idea and did a triple layer carrot cake with it.. But I am posting the original recipe which was done by Russel James "The Raw Food Chef"

It is really a delicious cake and when made into a very small triple layer it tasted totally sinful.. Must have been those two layers of frosting I used.. However here is the recipe and get creative with it.

Carrot & Orange Cake
Russel James "The Raw Food Chef"
http://www.therawfoodchef.com

3 cup carrots, finely grated
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon mixed spice*
Date paste**
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut

Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.

Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

Thoroughly mix all ingredients together in a large bowl.

Shape into individual cakes or press into one large cake, ready to be cut at the end.

Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting:
1 1/2 cup cashews
1/2 cup water
2 tablespoons agave
3 tablespoons coconut oil
1 tablespoon vanilla
1/4 teaspoon salt

Blend all ingredients in a high speed blender until smooth.

Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.

Garnish cake with nutmeg.

Namaste
Native Kitten

Native Kitten's Chocolate Whoof

2011-10-13T07:32:00.001-07:00

Click On The Photo Above To See It Full Sized

Was making some chocolate slivers to top a Raw Black Forest Cake and since I made quite a bit I turned some of it into a nice Chocolate "Whoof" The cake really looked good with the whipped cream and the slivered large chocolate pieces on it.. Unfortunately it got picked up early so there was no time to take a photo of it. However here is the bark I made after the plain slivers were done. The bark can be kept in the fridge for a month.. no need to freeze it. It is really very easy to make and will take you about 15 minutes from start to finish..

Native Kitten's Chocolate Whoof

Note: In Order to keep the chocolate nice and hard you have to use the "cacao butter" so do not substitute it. If you use coconut oil it will not stay hard!

The Chocolate
1 cup cacao butter (shaved and melted)
1/2 cup cacao powder
1 Tablespoons Mesquite Powder
1 Tablespoon Maple Syrup

Melt your cacao butter over low heat, then place in a bowl. Slowly wisk in your cacao and mesquite powder. Then slowly wisk in your tablespoon of syrup.

The Bark
1/4 cup golden raisins
1/4 chopped jungle peanuts
2 Tablespoons Goji Berries

Stir into your chocolate to make the whoof (bark)

Then lay out some wax paper on a sheet pan. Spread out your chocolate mixture on it and then place in the fridge until it gets solid. It should get nice and solid in about 30 minutes. Once it is solid break into pieces. It will keep for many weeks in the fridge in a covered container..

Namaste
Native Kitten

Native Kitten's Caramel Sauce

2011-10-11T08:37:00.000-07:00

Click On Above Photo To See It Full Sized

I thought I would list this in the sauce section although it is listed elsewhere on my site.. You can use this to top any Ice Creams, or for a drizzle on some fruits especially apples and bananas..

It also keeps for 2 weeks covered in the fridge and you only need use a small amount of it. I store mine in the fridge and pop it out when the need for it arises.. I like to store things so that cuts down my prep time nicely.. The other things I tend to make in bulk are date paste, and Irish Moss gel..

At any rate for those of you wishing a nice caramel sauce this hits the spot nicely.

Native Kitten's Caramel Sauce
1/2 cup cashew butter
1/2 cup maple syrup
1/2 cup date paste
1/4 teaspoon Lucuma Powder
2 teaspoons pure vanilla extract
1/8 teaspoon sea salt and blend

Enjoy thinking of all the dishes you might want to add this too..

Namaste Native Kitten

Native Kitten's Pineapple Strudel Cake

2011-10-10T16:29:00.000-07:00

Click On Above Photos To Make Larger

Been having somewhat of a love affair lately with a little pineapple.. I love to use it to make Sweet and Sour sauces, Popsicles, Cheese Cakes, and various other things that I make.. It is just a fabulous tropical fruit to play with.. However aside from just being delicious it has many health benefits like helping you to digest protein because it has a enzyme called Bromelain..It can also help prevent blood clots..

So today I decided to just make a quick strudel using some of the pineapple I had leftover and just added a nice caramel sauce to top it with.. I just sampled a small piece after dinner tonight and it was really very nice indeed..

The sauce will keep for two weeks covered in your fridge.. So many things you can use it for topping for ice cream, or dipping apples in to make candy apples, or even as a topping for a parfait bar none..

Stay tuned for more creations using this lovely fruit..

Namaste
Native Kitten

Monthly Raw Potluck Dinner

2011-10-10T05:43:00.000-07:00

Click On Above Photos To Make Larger

Finally made it back to Crudessence Loft which I had not been to in over a year.. I know shame shame shame but it is not easy to transport food to the Plateau.. However I figured it was past time I contributed to one of the Potluck Dinners to show my support for raw food..

I made this really nice Blueberry Cheese Cake which happened to vanish quickly at the dessert table. Unfortunately I did not get to shoot a finished photo of it since so much was going on I forgot.. There were so many nice dishes and I got to photograph one of my favorites.. It was the spiraled Beet Salad and also the mixed green salad that I went for.. I do not care of nut pate etc since I like to save my nut intake in case I want a dessert later.. Besides I do not care for the taste of them nor for that matter the taste of nut cheeses..

Ildiko was kind enough to serve my cake for me since I was unsure of how to slice it for so many people.. She does such a fabulous job of running these Potluck dinners. I am going to make sure for now on I attend more often..

Lastly the added bonus for me was to run into my vet.. I had not seen June since she retired from her practice so it was nice to catch up with her..

Namaste
Native Kitten

Wild Blueberry Cheese Cake

2011-10-08T05:22:00.000-07:00

Click On Above Photo To Make Larger

Well last night I decided to do a Blueberry Cheese Cake instead of the pineapple one I had planned.. The reason for that is I really wanted to use my pineapple for a few other dishes.. Okay call me naughty for not wanting to share my pineapple..

I actually never made a blueberry one before, just a blueberry swirl one so I thought it was past time to try my hand at it. I just followed the very same principles as my pineapple one.. In fact I thought it would be a tad better since blueberries tend to be a bit more watery in nature..

This is a photo of it before it went into the fridge. It will live there all day today and early this evening I will be taking it over to "The Potluck Dinner" at the loft..

Native Kitten's Wild Blueberry Cheese Cake
Required 10 inch springform pan

For The Crust:
2 cups almonds
1/4 teaspoon vanilla
1/8 teaspoon sea salt
1/2 cup (packed full) of chopped dates

For The Filling:
3 cups soaked and rinsed cashew nuts
1 1/2 cups wild blueberries
1 cup fresh squeezed lemon juice
3/4 cup Maple Syrup
1 teaspoon vanilla
2 pinches sea salt
3 Tablespoon Lecithin
3/4 cup melted coconut butter

Garnish:
I would use a nice sweet cream to garnish it, however since it is being transported am not adding
it to the cake right now..

To Make The Crust:
In a food processor fitted with the "S" blade, process the almonds, vanilla, and salt until it becomes fine crumbs.... Continue to process while you add the dates slowly bit by bit until the crust begins to stick together.

Press the crust into a greased (with coconut oil) 10 inch spring form pan.

To Make The Filling:
Blend all of the ingredients except for the coconut butter and lecithin until it is nice and smooth. Then add in your lecithin and coconut butter and blend again until very well incorporated. Pour on top of your crust and put in your fridge or freezer until firm.. At least two to three hours and all should be nice and solid.

Hope they love it..

Namaste
Native Kitten

Tropical Cheesecake

2011-10-07T11:41:00.000-07:00

Click On Photo Above To Make Larger

I must admit I just love making various cheese cakes.. One of my favorite ones to make is a tropical one.. I just love my pineapple popsicles made with pineapple, coconut water, pomegranate juice, and rum extract.. As a matter of fact just enjoyed one which got me to thinking of my cheesecake.

I happen to have a raw potluck dinner tomorrow night and decided I would make it.. I am sure it will be enjoyed by all.. Here is the recipe

Native Kitten's Tropical Cheesecake
Makes a 10 inch cheesecake

For The Crust:
2 cups almonds
1/4 teaspoon vanilla
1/8 teaspoon sea salt
1/2 cup (packed full) of chopped dates

For The Filling:
3 cups soaked and rinsed cashew nuts
1 1/2 cups chopped pineapple
1 cup fresh squeezed lemon juice
3/4 cup Maple Syrup
1 teaspoon vanilla
2 pinches sea salt
3 Tablespoon Lecithin
3/4 cup melted coconut butter

Garnish:
Thinly Sliced Fresh Pineapple Rings or pieces and a tad of glaze..

To Make The Crust:
In a food processor fitted with the "S" blade, process the almonds, vanilla, and salt until it becomes fine crumbs.... Continue to process while you add the dates slowly bit by bit until the crust begins to stick together.

Press the crust into a greased (with coconut oil) 9 inch spring form pan.

To Make The Filling:
Blend all of the ingredients except for the coconut butter and lecithin until it is nice and smooth. Then add in your lecithin and coconut butter and blend again until very well incorporated. Pour on top of your crust and put in your fridge or freezer until firm.. At least an hour or two and all should be nice and solid.

To Garnish:
Place very thinly sliced pineapple rings on top of decorate with thinly sliced pineapple pieces..

Namaste
Native Kitten

Raw Spring Rolls

2011-10-05T05:50:00.000-07:00

Click On Above Photo To Make Larger

Wowie these spring rolls really turned out wonderful.. I must say I enjoyed my dinner last night with these lovely spring rolls..

I also made a delicious dried plum sauce that I drizzled on top of them before serving.. The spring rolls are made using some coconut meat, yellow squash, filtered water, some scallions, a few Thai chillies, first cold pressed sesame oil, some ground flaxseeds, a tad of sea salt etc..

As for the plum sauce I dehydrated my plums the night before to make it the following day..I combine the plums with a tad of Mirin, sesame oil, a tad of maple syrup, and some tamari and so on.. I will certainly be making this dish again..

Love and Light
Native Kitten

An Awesome Warrior

2011-10-04T08:43:00.000-07:00

How to have an awesome Warrior.. I just happen to really love Yoga and up until now have just done "Hatha" but I am presently exploring other forms as well..

Heaven on Earth Pie

2011-10-03T08:58:00.000-07:00

Click On Photos Above To Make Larger

Native Kitten's Heaven On Earth Pie
I make this in a square pan so I can slice in bars for my raw pastry trays..

Crust Ingredients:

1/2 cup raw almonds
1/4 cup raw hazelnuts
1 1/2 cups "Tropics Best" Desiccated coconut
1 1/2 Tablespoons "Essential Living Foods" Cacao Powder
1/2 cup nicely chopped and well packed dates
1 teaspoon vanilla extract
pinch of "Maine Coast"sea seasoning
1 teaspoon fresh lemon juice

Process in a food processor and press into the bottom of a 8 inch spring form pan. Then put
in your fridge to await the fillings..

For the white orange chocolate filling:

1 1/4 cups orange juice
1 1/4 cups cashews, soaked and drained
1/4 cup maple syrup
2 tbs vanilla extract
1 tbs orange zest
1 tbs + 1 tsp lecithin powder
1/4 cup + 1 tbs "Essential Living Foods" cacao butter (melted)

Blend all the ingredients except for the lecithin and cacao butter..Then add in your lecithin and
cacao butter and blend until well incorporated.. Then put this in your fridge for a few hours..

Nut Butter Filling:

1/3 cup "Artisana" almond butter
scant 1 1/4 cup white and orange chocolate filling

Blend 1 1/4 cups of your chocolate orange filling with your almond butter and place it in your
fridge for a few hours...

Chocolate filling

1/4 cup almond milk
2 Tbs Maple Syrup
2 Tablespoons "Essential Living Foods" Cacao Powder
1 1/2 Tablespoons Vanilla Extract
pinch of "Maine Coast"sea seasoning
1 1/2 teaspoons "Health Alliance" non-gmo lecithin Powder
2 Tbs "Essential Living Foods" cacao butter

Blend all the ingredients except for the lecithin and cacao butter..Then add in your lecithin and
cacao butter and blend until well incorporated.. Then put this in your freezer so that it sets for
about 15 minutes or so..

To Construct The Pie

Take out all your fillings. If they have gotten to solid you can place them in a bowl of hot
water to soften a little. They should all be the same consistancy which is that of pancake
batter.

First place your nut butter filling onto the crust..Follow that with your white orange chocolate
filling and lastly place your chocolate filling on top of that. Swirl the top with a chopstick
to create a nice design. Place in fridge for a few hours then serve.. Enjoy it.

Namaste
Native Kitten

Raw Tofu

2011-10-03T08:55:00.000-07:00

Click On Photo Above To Make Larger

Native Kitten's Raw Funfu (Tofu)

1 cup macadamia nuts (soaked 1 -2 hours)
1/2 cup young Thai Coconut Meat
1/2 cup Irish Moss Gel
2 ounces (plus 1 -2 Tablespoons if needed) filtered water
1/4 teaspoon sea salt

Blend together and see if a tad more water is needed..If so add another Tablespoon and blend again.. Place in a small oblong container that is lined with plastic wrap including up the sides..You know when the container is the right size by looking at how thick your tofu is. It should be about 1 1/2 inches thick.

Cover with plastic and refrigerate for 2 plus hours until it is nice and firm. Remove by pulling up on the plastic that you used to line the container.. Gently place the tofu on a cutting board and with a butter knife cut into 1/2 inch pieces..

Talking about "Asian Fusion" I will be making some raw egg rolls later on in the week so please stay tuned for those as well..

Raw Berry Jam

2011-10-03T08:09:00.000-07:00

Click On Photos Above To Make Larger

Native Kitten's Very Berry Jam

1 cup Blueberries
1 Tablespoon plus 1 teaspoon freshly squeezed lemon juice
a small pinch of sea salt
3 packets Stevia
2 large dates
2 cups chopped strawberries (chopped)

Blend everything except the strawberries.. Be careful not to over blend and lose the color. Then add the 2 cups of chopped strawberries and stir them in gently. Store in an airtight container in your fridge until ready to use.

The photo above is of the sweet nut crepe done with the Very Berry Jam filling and topped with a raw sweet cream.

Note:If you take the crepe out of the fridge warm it first in the dehydrator to soften it up again. If you need to spray with a tad of water do so..

Namaste
Native Kitten

Raw Dessert Crepes

2011-10-03T08:01:00.000-07:00

Click On Photos Above To Make Larger

Decided I would tackle a few different crepe batters this week.. So I started with my first one today and it is now in the dehydrator doing it's thing.. Some of my batters will be made with various fruits to keep them sweet and delicious and of course I will be doing a chocolate crepe as well.

The one pictured below will be made into 3 dessert crepes when they are done dehydrating. I will just score the sheet into 3 nice pieces and they will be ready to be filled..

Native Kitten's Sweet Nut Crepe

1 1/2 cups cashew nuts (soaked for 4 hours and rinsed dry)
2 Tablespoons of freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 cup Maple Syrup
1/2 cup filtered water
Directions:

Blend all the above together until nice and smooth and creamy. Spread out evenly on a Teflex sheet leaving a 1/2 inch around the border.. Dehydrate for one hour at 145 degrees, then lower the temperature to 115.. Continue to dehydrate for around another 18 hours.. Flip onto grid sheet after about 10 hours into the dehydration..

As for the fillings some will be filled with various ice creams and fruit.. So keep checking back as I develop the batters this week as well as the various fillings.. Well it is morning now and it was time to flip the crepe. I am so very pleased it held together so well.

Well here they are below after being cut and wrapped and put away in my fridge to be filled.

Pieces Of Dreams

2011-10-03T04:59:00.000-07:00

Click On Photo Above To Make Larger

My latest frozen yogurt creation here.. Can you tell I am just thrilled with yogurt in just about every flavor and variety there is on the planet?

The bad news is my freezer is bursting at the seams.. So unfortunately I cannot fit the ice cream maker in there.. Secondly I can only make it in very small batches.. If I had room here I would invest in a second freezer but unfortunately do not have the place to put it..

I was planning on making a Pistachio yogurt but after making the paste for it found I just did not have enough to do it. So I just added in the paste to another nut yogurt I had mixed up.. Then I put it in a mold to create this lovely frozen yogurt dessert.

It also prevents me from over indulging in it and takes up a whole lot less room in there.. It came out really nice and will be in my book in the future..

Enjoy It
Native Kitten

Blueberry Popsicles

2011-10-03T04:54:00.000-07:00

Click On Photo Above To Make Larger

Native Kitten's Blueberry Popsicles

Makes 4

1/2 cup freshly squeezed orange juice, 1 cup Blueberries, 8 small cubes frozen Pineapple, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, 0.6 gms Stevia, Blend and Enjoy

Pineapple Popsicles

2011-10-03T04:46:00.000-07:00

Click On Photo Above To Make Larger

Native Kitten's Road Hazard
Makes 4 Popsicles

1/2 cup freshly squeezed orange juice, 1/4 cup coconut water, 8 small cubes frozen pineapple, 1/2 frozen banana, 0.6 gm Stevia, Just blend and pour into popsicle molds.

Native Kitten`s Pineapple A L`Orange
Makes 4 pops

1 cup orange juice, 1/2 cup of fresh cubed pineapple, 1/2 teaspoon vanilla, 1 Tablespoon Dried Coconut, 3 drops rum extract, 0.6gm Stevia, Just blend and pour into popsicle molds.

On Fire Popsicles

2011-10-02T15:09:00.000-07:00

Click On Photo Above To Make Larger

Since the weather has gotten warmer here decided to make some frozen treats that I could take along on some of my hikes through the city.. I usually hike with my stylish cart and drag my food home, it makes for a nice workout for a 5 to 6 mile hike.. It can get hot carting and toting so these will certainly prove to be very refreshing.. I am looking forward to the summer and have hit the streets real early this year so this is an added bonus..

These popsicles are really simple to make am going to give you the recipe for each one.. The first variety the red colored ones are called Native Kitten's On Fire and the second one the orange colored one is called Native Kitten's Road Hazard here are the recipes..

These pops are also a great snack if you are trying to drop some pounds..

Native Kitten's On Fire
Makes 4 Popsicles

3/4 cup freshly squeezed grapefruit juice
1 nice sized chunk of frozen mango
3 frozen strawberries
1 Tablespoon Lime Juice
0.6 gm Stevia

Just blend and pour into popsicle molds..

Coconut Ice Cream

2011-10-02T15:00:00.000-07:00

Click On Photo Above To Make Larger

Been getting my freezer ready for the hot summer months.. I imagine they will be here shortly so I want to be ready for them.. I like the way I have been getting a really good start at things this year.. My terrace garden has already been started and will be doing even more planting over the weekend if weather permits.. Anyhow back to the cool off frozen treats here I decided to make some Coconut Ice Cream.. Did not feel like digging out my Ice Cream Machine so made it by hand.. The results were really good..

In order to make it by hand you just put it in the freezer and stir it every hour for at least 3 times.. You might have to do it a forth but for me it took 3 great stirs from 3:30 in the afternoon to 6:30.. I was home cleaning so worked better for me then to stop what I was doing then to start with the machine..

Native Kitten's Coconut Ice Cream
Serves 4

1 cup of raw cashew nuts
1 cup filtered water
1 cup young coconut meat or 1/4 cup dried coconut
4 Tablespoons Maple Syrup
1/4 cup coconut oil
2-3 drops coconut extract

Mix it all up in your blender.. Then place in freezer for one hour and take out and stir it up. Put it back in for another hour and then stir it up again. Back in the freezer for another hour and repeat at least 3 -4 times.

If you wish to make it in your Ice Cream maker just freeze for an hour or two and then follow the directions that come with your machine...

Enjoy you can have it with some lovely fresh fruit or just straight up.. Will be making a Butter Pecan one in the not too distant future..

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......¸.·´¯)✿✿(¯`·.¸ ♥ ♥ ¸.·´¯)✿ ✿(¯`·.¸ ♥ ♥ ¸.·´¯)✿.✿(¯`·.¸ ♥ Native Kitten

Neopolitan Ice Cream

2011-10-02T14:54:00.000-07:00

Click On Photo Above To Make Larger

Been really busy as of late doing various cakes and pies.. I had a request the other day for some Neopolitan Ice Cream which I had not done before.. It was not on my list however now I am going to be adding it in.. It was fun to make and made the chocolate layer extra rich..

Native Kitten's Neopolitan Ice Cream
Inspiration by Mathew Kenney

( I just changed the sweetener.. I also used a vanilla almond milk I created and made it just a tad richer)

1 1/2 cups cashews (soaked for 4-5 hours then air dried for 6)
1/2 cup maple syrup
1 cup vanilla almond milk
1 teaspoon vanilla extract
1/2 cup coconut oil
pinch sea salt
1/3 cup pureed Strawberries
1/4 cup plus 1/2 tablespoon cacao powder

Blend the first 6 ingredients (the cashews, maple syrup, almond milk, vanilla extract, coconut oil and sea salt) to make what will be the base of your ice cream. Make sure it is nice and creamy and very well blended.

Then divide this mixture into 3 parts (each part should be a tad over a cup).

Wash and clean your Strawberries and them cut them. Then puree your Strawberries in your blender. Measure out 1/3 cup of them and stir into one of the 3 parts you have set aside.. Make sure that you stir them in really well, so they are very well incorporated.

Note you may want to hold on adding the chocolate in until you are ready to pour it this way it will not get as thick sitting in your fridge for hours. However if you do not wish to wait then take your second part and stir in your cacao powder also making sure you stir that in really well. It should be nice and smooth with no lumps or bumps.

Leave the 3rd part alone and put in the bottom of your fridge for later.

Put your second part (the cacao layer) also in the bottom of your fridge for later.

Line a tinfoil loaf pan with plastic wrap and make sure the wrap comes well over all four sides and corners of your tinfoil loaf pan.. You want to do this so you can lift the entire ice cream out once it is frozen. The tinfoil loaf pan acts as a nice mold for this creation..

Once that is done pour in your Strawberry layer smoothing it out gently with a rubber spatula making sure it gets well into those four corners. Put in your freezer to freeze for a few hours...

Once that layer is well frozen take your plain layer out (the vanilla one) let it sit for awhile (about 20-30 minutes) and stir it very well. Then pour it on top of the Strawberry layer that is well frozen in your freezer.. Gently smooth that vanilla layer out again with your rubber spatula making sure it gets well into all the corners.

Put back in freezer for another couple of hours.

Take your chocolate (cacao layer) out let it sit for 30 minutes, it may be very thick like frosting ( I made this chocolate layer very rich) if it is still thick put it in your blender add a tiny bit of almond milk to get it going again. Remember this layer has been sitting the the fridge the longest..The other thing you could do is hold adding the chocolate until you are ready to pour it.. You want it so that it is nice and spreadable. Pour it on top of the other layers getting into all the corners again and place back in the freezer for another few hours..

When all is frozen well, lift the ice cream out of your mold by grabbing the plastic wrap edges.. Slice and decorate with a little fresh strawberries and mint if you have it..

Namaste
Native Kitten

Pistachio Ice Cream

2011-10-02T14:20:00.000-07:00

Click On Photo Above To Make Larger

I thought I would tell you a little about how I make the Pistachio Milk that my Pistachio Ice Cream is made from.. First soak one cup of Pistachio Nuts over night in cool water..

In the morning drain and rinse them well in a colander. Then place them in your blender with 2 cups of filtered water and 1 Tablespoon of sweetener of your choice ( I used Maple Syrup).. Blend it really well and then pass through a Milk bag into a medium sized bowl..

Then pour it into your container (an air tight one such as a Mason Jar or one that you can extract the air from like a pump one which is what I use)

I then stored it in my fridge after all the air was extracted from the special container via a pump. Then the container is completely covered with a cloth so no light from the fridge hits it.. It will be used later on when I spin the ice cream.

I also have extra pistachio nuts soaking that will be worked into the ice cream tonight towards the end of the spinning time.. I use a really nice Ice Cream maker that I bought last summer that is a true gift to have.

Stay tuned for a host of other flavors to be airing in the coming weeks ahead.. It is going to be one hot sizzling summer..

Namaste
Native Kitten