Category Archives: RECIPES

Raw Pumpkin Chocolate Pudding

CIMG8076The end of October and we made a Hallowen Party with our Raw-Yummy-Tummy Cooking class for kids. 25 kids joined our class with parents. This is my first experience to work with so many kids and raw food! I didnt want to use any techniques such as blender or juicer, so I decided to choice a very simple recipe – Raw Pumpkin Chocolate Pudding. I ordered very riped avocados for this lesson, so kids could mash and mix all ingredients with forks. One by one ingredients, mix and mush more until its looks very like chocolate pudding. Its really great and delicious pudding! If you give it to your friends, they will not find from what is made. 😉 Nuts milk and sweetener will erase avocado`s flavor and taste, and I strongly recomend you to use almond or other nuts milk for this reipe, you can try without, but avocado will taste. And you can add some dry fruits or nuts instead of raw pumpkin if you prefer. Unfortunately, I can`t tape a video while my kids class, its prohibit, so I cook it once myself at home for you. Please watch my video 😉 Hope you will like it, its fast and easy recipe!

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8 Health Benefits Of Pumpkin and Pumpkin Smoothie Video Recipe

pumpkin-smoothieIt’s finally the autumn in Japan, season of apples, pears, and, of course, pumpkins! Halloween came to Japan from America and became one of the most favorite holidays here. Last week of October, shops, schools and preschools are decorated with orange pumpkins and different heroes this holiday. The beautiful orange color pumpkin is a symbol of autumn and goodness. If you want to be healthy, try to eat pumpkin as much as you can do (raw of course)! About the health benefits of pumpkins I can write and write, but I think the most important 8 benefits are:

  1. Rich Iron Source. It is really important to get enough iron so that your body can make new red blood cells, and too little iron can lead to anemia. Only 15% of the iron we consume is absorbed by our bodies. If you consume 15mg of iron per day, your body is actually only absorbing about 2.25mg of iron. Taking vitamin C will help the body absorb more iron. Pumpkin has vitamin C, but it’s better to eat pumpkin with some citrus such as orange, lemon and grapefruit. Continue reading →

What Do I Eat for My Raw Food Diet Lunch?

Well, some my friends asked me what is my daily food is like? What is my breakfast, lunch and dinner? Of course, everybody thinks I prepare a very delicious menu for my lunch, but I have to disappoint you, usually I don’t cook for myself and eat very simple food 😉 I have juice or smoothie for my breakfast (usually 1 liter or more), simple salad for lunch and a lot of fresh fruits for dinner. Sometimes I want salad twice a day and have it again for dinner. I try to eat seasonal fruits and veggies, but in Japan it’s hard to understand when season for what is? 😉 We have tomatoes and cucumber, greens and fruits all year around. I think it’s not good, because mostly they were growing up in greenhouses. Anyway, I am happy to have my greens and lettuce all seasons and change my ingredients for salad sometimes. Today is a little cold outside, autumn is coming to Tokyo…therefore I feel like to eat some fat! I don’t like avocado, but like it in my salad sometimes. I am careful with fat, so have half of avocado every second day. Also I use some oil for my dressing and pinch of salt. I love to cook gourmet raw food recipes for my friends and family, for my blog and events, but never cook them to myself in my daily life. You should be careful with those recipes, usually they are too fat, and only sometimes you can enjoy a nuts cheese cake and other sweets. Also I drink fresh juice every day. I found very helpful green juices, especially when I have PMS. 🙂 And my son and husband love my smoothies and juice. Please watch my videos where I show you my simple everyday lunch. If you like this video, please give this video a thumbs up if you like the recipe and share with family and friends!

 

Forest Spring Vegetable Basket

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This is one of the recipes I created and submitted for my final in Matthew Kenney‘s fundamentals course. All ingredients you can find only in spring time and probably only in Japan, but you can easy to replace them to your local spring greens. I made it look like a round basket from young burdock’s root chips and some flowers. This basket has very crunchy taste. Inside of the basket – blooming broccolini, shoots of Aralia, Ostrich fern and I added sesame dressing which is rich flavour. Continue reading →

Raw Ice Cream – Sakura Petals Ice Dream

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In the spring, we have beautiful cherry blossoms all over Japan, which is called sakura. This beautiful scenery of Japan is just breathtaking!  I picked up some sakura petals and dehydrated them with a maple syrup. It was not easy to find cherry in this season, but I got them for my ice-cream. I made two different presentation of my ice-cream and could not select one, so I will show you both. Continue reading →

Mimi Kirk’s Cheesecake

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 I like Mimi Kirk very much! She was nominated as a sexiest vegetarian over 50 at age 70! She looks really amazing for her age. Her raw food recipes videos helped me a lot, when I just started my raw food life. I was so inspired by her, so ordered her book ”Live Raw” with very nice recipes. On the first step of transition to raw food I wanted sweets, I had a lot of nuts every day.  I made a cheesecake from her book and invited my friends. So it was my first raw food cake and everybody loved it! Original recipe with blackberries, but I could not find them in Tokyo, so replaced with bluberries. You can use any kind of berries for this recipe. This cake is perfect for hot summer time, because required to be frozen.  And be careful, this is a big size cake for big family or party! Dont eat it alone, too much fat from nuts and coconut oil is not good for your health!  You can keep it frozen for some months as well. Continue reading →

GREEN SHISO SAUSE

Shiso Leaves Green and PurplePerilla (shiso) is either red or green, the red perilla having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad. The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto.

Recipe:

1/2 cup cashews, soaked

1 tablespoon lime juice

10 Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean

5 leaves shiso (Perilla frutescens)

2 teaspoon white miso

1 big date or 1 teaspoon agave

Pinch salt / 2 tablespoon water or more if needed. Blend until very smooth.

Bon Appetit!