I made this recipe for Living Light's “5 in 5 Hot Raw Chef Recipe Contest”. It is easy to make, has only 5 main ingredients along with 5 flavor enhancers and is a truly delightful meal or appetizer depending on how hungry you may be. I hope you enjoy this light and refreshing recipe! Click here to see the video submission which will walk you through the process of making the recipe!

The 5 main ingredients in this roll include: Avocado, Papaya, Jicama, Thai Young Coconut, & Nastertium Flowers. The 5 flavor enhancers include: Lime Juice, Sea Salt, Mint Leaves, Chili Flakes & Coconut Sugar Paste. The flavors and textures are well balanced, fresh, and truly alive. I hope you all love this light and filing meal as much as I do. Please leave a comment and let me know what you think or what you may turn this recipe into. I love all your creativity! Here’s the recipe:

Just in the time for the heat to roll in, I bring you this luscious recipe for lemon meringue pie.  This crust is by far one of my top favorite things from Cafe Gratitude!  This pie isn't on the menu right now, but we might see it return in a new reincarnation of the concept.  Meanwhile, as you sit on your balcony or porch, or lounge at the park, you can relish this magical pie through this recipe!

This recipe is in our I am Grateful recipe book along with savory treats, entrées and other desserts as well as in our Sweet Gratitude with all desserts!

Escarole, Endive and Romaine with Strawberries, Heirloom Tomatoes and Murcott Mandarins in a Coconut-Mango dressing.

With the onset of Spring (La Pimavera) I was inspired to take on committing to a 100% raw vegan diet for one full year to cleanse, regenerate and see what amazing possibilities this food program could create in my life.  At the same time I am also looking at a way to simplify my diet and am following a low-fat raw vegan diet that is very similar to Dr. Douglas Graham’ “80-10-10” used extensively by vegan athletes with amazing results.  The 80-10-10 program is 80% carbohydrates (which translates to fruit in a raw vegan context), 10% protein (leafy green vegetables) and 10% fats (avocados, olives, nuts and seeds).  So far I am very inspired by how I feel and the new ideas this new paradigm creates for me as a chef!

Salad:  Wash and chop an interesting mix of salad greens.  In this recipe I used escarole, curly endive and romaine lettuce but feel free to add in your favorites:  spinach, radicchio, frisee, dandelion greens…the more exotic the better!

Mince and then pound with mortar and pestle to make a curry paste:

• 1 stalk lemongrass
• 3-5 Thai Green Chilis 
• 1 shallot 
• 4 cloves of garlic
• 2" long slice of galangal 
• 2 tsp toasted corriander
• 2 tsp toasted cumin

Heather is one extraordinary chef and teacher.  She knows her stuff and makes some jaw dropping dishes.  Lucky for us, she's not only talented, but is willing to share her tricks and tips!  This is one of her simple and delightful recipes!  Check out her classes in the bay area and indulge yourself in some mighty tasty and simple coconut yogurt with the recipe below.  Read more about Heather and our other instructors here.

You are Thankful!