Raya Belna

Curried Carrot Soup (RAW)

raya — Thu, 02 May 2013 17:30:14 +0000

Curried Carrot Soup (RAW)

Yield: serves 4-6

1 bunch young carrots (about 6)

1 green apple, cored

1/2 yellow onion

1/2 tsp curry powder

1 tsp coconut oil

1 young Thai coconut (meat + water)

Tamari to taste

Additional water to blend

Blend all ingredients in Vita-Mix until smooth, adding more water as needed. Drizzle with cashew lime yogurt and garnish with salted pumpkin seeds.

Newport Beach Farmers’ Market Demo

raya — Thu, 02 May 2013 17:21:57 +0000

Join me this Sunday, May 5th at 11am for a FREE cooking demo! We will be making Cherimoya Buckwheat Pancakes (gluten-free/vegan/sugar-free).

Sunday, May 5th 11am at Newport Beach Farmers’ Market: 3400 Via Oporto, Newport Beach

raya — Wed, 01 May 2013 02:29:24 +0000

Long Beach Market Feast

raya — Mon, 25 Mar 2013 05:23:41 +0000

Join us Easter Sunday, for a special 6 course plant-based feast in Long Beach featuring superfood dessert from Diviana Alchemy, complementary raw chocolate and wine tasting from Anandamide and specialty coffee brew bar from Brian Miller. Mary Froemke will perform live.

Get tickets here.

Almond Meal Polenta

raya — Thu, 14 Mar 2013 17:45:37 +0000

Almond Meal Polenta
Yield: serves 6
1/2 yellow onion, diced
1T coconut oil
1tsp Himalayan salt
3 c veg broth or other liquid
3 c almond meal, coarse ground
1/4 c flax meal (optional for firmer polenta)

Sauté onion in oil and salt until translucent. Add broth and bring to a boil. Reduce to a simmer and whisk in almond meal and flax until smooth. Cook on low heat until polenta starts to thicken. Adjust seasoning if needed.

For firmer polenta: Pour mixture into greased 8×8 pan and chill until firm. Turn out on to cutting board. Slice in squares and place under the broiler until golden brown and toasty.

What’s in Season: SPRING

raya — Thu, 14 Mar 2013 17:39:36 +0000

Apples: fuji, gala, golden delicious, pink lady

Citrus: grapefruits, tangerines, blood oranges, meyer lemons, kumquats

Pears: bartlett, bosc, packham, d’anjou

Kiwi, cherimoya, strawberries

Heirloom Potatoes

Lettuces, leeks

Sprouts, micro greens

Asparagus

superfood elixirs

raya — Sat, 02 Feb 2013 21:21:44 +0000

vibrant juice

raya — Sat, 02 Feb 2013 21:15:41 +0000

Jungle Dragon Elixir

raya — Mon, 03 Dec 2012 20:17:32 +0000

JUNGLE DRAGON ELIXIR

One of my favorite elixirs from WILDCRAFT. This is an immune booster and full of protein from the spirulina and chlorella!

yield: about 16 oz

1 extra ripe banana

11/2 T jungle butter or almond butter

1 T lucuma powder

1 T maca powder

1 tsp incan spirulina powder

1 tsp chlorella powder

1/4 tsp shilajit

1 capsule sangre de drago (dragon’s blood), opened

pinch of himalayan pink salt

12 oz coconut water

::::

Method:

Blend all ingredients until smooth and creamy.

::::

Photo by: AnneWatsonphoto.com

mac and squash muffins

raya — Wed, 21 Nov 2012 19:58:53 +0000

MAC AND SQUASH MUFFINS

yield: about 16

20 oz (2 boxes) gluten-free brown rice rotini or macaroni

27 fl.oz (2 cans) coconut milk

1 small yellow onion, diced

1 medium butternut squash, peeled an cut into 1 inch squares

2 oz sun dried tomatoes

2 T olive oil

2 tsp sea salt

Pre heat oven to 350 degrees.

Cook pasta according to package directions. Set aside.

Sauté onions in olive oil and salt until translucent. Add in squash, sun dried tomatoes and coconut milk. Cook on medium until squash is soft. Remove from heat and puree until smooth. Combine sauce with pasta and toss until well coated. Adjust salt if needed. Spoon mixture into extra large cupcake liners and bake for 30 minutes.