COMPLEX AND SUPER INDULGENT with out anything “bad for you”… unless, of course, you eat them ALL yourself–but Thank goodness THANKSGIVING does say GIVING –You will be thankful you made these and your recipients will give THANKS, too!!! I promise… my hard to please parents actually said, “oh! these are tasty” (In Korean, of course!) ENJOY…  My version is inspired by the amazing site… one of the best online resources of raw foodies!



Crunchy Crust:

1.5 cups raw macadamia nuts, 3/4 cup raw buckwheat groats, 3/4 raw walnuts & dashes of salt

Gooey Center:

2 cups of date paste (I get mine from my farmers market. Soften with some warm water if not already moist enough)

1/8 cup of raw honey or use agave if you prefer (totally optional… it’s sweet enough without adding)

1 cup of raw pecans soaked

dashes of cinnamon, cayenne, ground ginger, & salt

Splashes of rum and almond extract

PUTTING IT TOGETHERwpid-20141125_123513.jpg

Put your crust ingredients into the food processor and work only until it’s crumbly and you still have some whole buckwheat groats.

Place in your parchment lined and lightly greased springform pan. Press down to bind ingredients more compactly.

This is the tough part

This is the tough part

For the filling, food process the soaked pecans into a moderate powder–not too fine;not too coarse.

In your high powered blender (I like my Vita-mix.), blend up date paste, your water drizzles if you need it to mix, honey, spices, and extracts.

Add in your pecan powder and blend through.. Don’t make it too mushy and watery b/c your gooey center will not set and be too runny to be giftable!!!


cross section after chilling

Layer your gooey goodness on top of your crust and smooth out top.

Layer the top with your chopped and whole pecans to finish.

Chill in fridge.  Cut when cooled after a few hours. Place in freezer…eat and share!

The buckwheat groats really give this soft-middle dessert a nice crunch that’s even more delightful than the pecan texture!

Dessert for breakfast folks~ 🙂  or at least for me !




Saged Stovetop Quinoa UN-STUFFING 

My parents LOVED this colorful dish…and we didn’t feel so bloaty eating it because of all the wholesome veggies …save your starches for awesome mashed potatoes!

1.5 cups quinoa, sprouted and drained well

2 cups organic vegetable broth

1.5-2 cups of diced celery

1 large sweet yellow onion, diced

1 medium apple cubed and squeeze lemon over it

1 cup coarsely chopped kale

2-3 tablespoons of chopped sage

1 cup halved, steamed chestnuts

handful dried unsugary cranberries (for a sweet bite) or 1/4 cup of chopped red lipstick pepper (for bit of spice)

4 cloves of minced garlic

2 cups of sliced brown italian mushrooms

Extra virgin olive oil, Himalayan salt, fresh ground coarse pepper to taste


Note—if not adding chopped kale, then added parsley leaves for colorful garnish at end.

In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa, Himalayan salt, pepper and stir. Simmer with a lid on for 10 minutes. Turn off the heat  and allow the quinoa to steam for another 10 minutes without lifting lid.

Heat the olive oil in a saute pan over low heat. Add in the garlic, chopped celery and onion. Toss in carrots (& red peppers if using) and continue. Cook together until ready–maybe 15 minutes total for the 4 ingredients. Pour in the vegetable broth and sage and season with more salt and pepper if needed; simmer for a few minutes.  Saute mushrooms and add.

Combine the quinoa with the veggie mixture (add kale, chestnuts, cranberries, and cubed apples now).   Dish into your presentation bowl, cover, and reheat when it’s time to chow 🙂

It’s awesome to see how the apple softens just enough along with the chestnuts to give the right mouth-feel that replaces moist bread cubes traditionally used in stuffing–this version is just so much more healthfully modern!

Raw Pesto Pasta (Kelp Noodles!)



okay.. yes.. I am on a kelp noodle kick.. can you blame me?  I just spent waaaay too much of my food budget on eating at my fav RAW food restaurants and I cannot get enough, so gotta make it all work but making my craved-for dishes in my own kitchen.

That’s why I threw together what I had in my pantry and fridge and came up with a pesto-ish version of raw pasta.  It was flavorful and satisfying…and there was no cheese!  You could add raw goat cheese or others if you like…


key seasoning ingredients


fresh basil and spinach in a 1:2 ratio  …so that’s about 1/2 cup;1cup

4 black fermented garlic cloves (or 1 fresh one minced)

1/2 medium avocado

3 tablespoons of hemp hearts

1/2 cup raw brazil nuts (raw pine nuts, walnuts, sachi inchi seeds, or pumpkins can also work, but will have different taste profile)

1/4 lemon juice freshly squeezed

2 tablespoons of extra virgin olive oil

4-5 sun dried tomatoes in olive oil

2-3 tablespoons of nutritional yeast

1/4 of average shallot

splash of dry white wine

water to add to mix with discretion

himalayan pink salt

ghost pepper salt

spritz of Bragg’s amino acids or coconut aminos if you don’t want soy

1 medium zucchini

balsamic glaze/balsamic reduction to decorate plate


1-in food processor, add the greens and nuts/seeds with water, olive oil, splash of white wine

2-add 3-4 sundried tomatoes, bit of shallot, black fermented garlic, and all seasoning and keep mixing until smooth

3-add drizzles of water to mix as needed

4-use noodle maker like spirooli and make zucchini noodles and lay on plate to foundation for mound of kelp noodles

5-once sauce is ready mix into kelp noodles and let sit until softened and chewier in texture

6-spiral kelp noodles onto a fork, place on top of zucchini noodles

7-garnish with extra basil leaves, chopped sun dried tomato, and fresh pepper with balsamic as final touches

…wahoo!!! eat and enjoy.. Share if you have any left!


Red curried coconut cream sauce over kelp noodles



best canned coconut milk I have found!

Simple to make…a treat to eat!
(to add after sauce ready)
1 packet kelp noodles
2 tablespoons ginger minced
2 tablespoons of extra virgin olive oil
1 small julienned red bell pepper
1 small finely julienned carrot
1 stalk of deveined celery finely sliced
1/2 cilantro leaves
Noodled cucumber in spirooli or similar
Handful of almonds

Saucey stuff

new product for me, but it's tasty!

new product for me, but it’s tasty!

¼ cup water
1 can of bpa-free coconut milk
1 tablespoon white cooking wine
3-4 tablespoons teaspoon of red miso paste
A few sprinkles ground pepper
1 teaspoon of finely chopped jalapeno

1- Sautee ginger and celery and add can of coconut milk. Start simmering.
2- Stir in red miso and white wine. Toss in jalapeño now or sautee in during step one, if you prefer.
3- Toss in prepped veggies and freshly crushed black pepper. Mix up. Taste and salt, if needed, for your palate.
4- Julienne romaine (optional) as base in getting ready to plate dish.
5- Portion kelp noodles and mix with sauce if you want a fresh crunchy style of noodle dish.  However, if u enjoy the chewier version of noodles, Sautee your portion of kelp noodles in a bit of sesame oil and then mix in sauce.
6- Plate your noodles, top with cucumbers, nuts, and cilantro if you have some remaining.

typically 3.99 at Whole Foods

typically 3.99 at Whole Foods