Moroccan Chickpea Stew


I admit fully to having my doubts about this dish. But it was actually amazing. Different, for sure, with unexpected flavors and textures. I was incredibly impressed, and, when I had unexpected visitors and this was all I had on hand to put out, they all asked for seconds!! Definitely a good meal to include in a raw diet, where it’s nice to have something different that feels a little more hearty. Oh! Did I mention that this is from Eat Raw, Eat Well again? I have NOT moved past the recipe stage of raw eating, since I still feel like I don’t know what I’m doing at all, even with a recipe.

That said: make this for sure.


  • 1/2 cup dried chickpeas, soaked in 2 cups of water, covered, 8 hours in the fridge.
  • 1/2 cup dry-packed sun-dried tomatoes, soaked in 1 cup of water, covered, for 30 minutes.
  • 3 cups chopped tomatoes
  • 2 tbsp. chopped red onion
  • 2 cloves garlic
  • 2 tbsp. raw agave nectar
  • 1 tbsp. fresh squeezed lemon juice
  • 1 tbsp. ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp. turmeric
  • pinch of sea salt
  • pinch ground pepper
  • pinch cayenne pepper
  • 1 cup cilantro leaves, roughly chopped
  • 1 cup of sweet potato strips (spiralized sweet potato)
  • 1/2 cup finely diced carrot
  • 1/2 cup diced red bell pepper


  1. In a food processor, process chopped tomatoes, onion, garlic, sun-dried tomatoes, and 1/4 cup of their soaking liquid, until smooth.
  2. Add agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne and process until incorporated.
  3. Transfer to a bowl. Add sweet potato,  cilantro, carrot, bell pepper, and chickpeas and stir well.
  4. Transfer to a shallow casserole -type dish and dehydrate at 105 F for 30 minutes, until mixture is warmed through.


Eating Raw Updates; week 4 and 5


Above: Raw Buckwheat Pretzels

So, I’ve been learning a lot about eating raw. I’m still enjoying it, but I’ve lately been changing the way I approach it.

While I do find many, many things delicious on this type of diet, what I find myself craving is something crisp, something that feels like bread or crackers, so to speak. So I’ve tried out a few recipes that claim to provide the cure to that craving.

So far, I have tried raw buckwheat pretzels, raw tortilla chips, and raw chickpea/zucchini fritters. The result? These are all disgusting. Like not, I don’t like it as much as the real thing, or even, I could make myself eat this but I won’t enjoy it, just plain old, these are inedible and should not be consumed. Are there really people who claim otherwise? Yes! I know there are, because they are listed in these otherwise reliable raw cookbooks as “delicious” and other deceitful words. Now, it’s definitely possible that I’m just doing something wrong. But honestly, what could I be doing that’s THAT wrong, that it changes from delicious to horrifying?!?

Here’s the thing: this is extra annoying because of a few reasons. Firstly, a lot of time goes into making these. Like, a LOT of time. Second, all these things cost a lot of money!! It’s not cheap to buy buckwheat groats and ground flax seed, etc. So when I’ve invested this much time and energy into something that comes out looking like a concrete block, it’s majorly annoying. Also, what it makes me do is suddenly need to go buy a real pretzel, or the like, to satisfy the craving that I’ve had the entire 48 hours I’ve been making these atrocities. (EXCEPTION: raw granola. Which is outrageously amazing).

So, I’ve had to re-think things. Nearly every single juice, smoothie, salad, etc. I have tried has been delicious. So have all the zoodles, and sauces and dressings, granolas, nuts, and so on! Why not just stick to those things? It actually feels a little more natural that way anyway, and most of these things take FAR less time and energy to make…plus they are actually good. Which is the quality I’m looking for. I will try making crackers from my juice pulp, which has been recommended, but I’m dubious. I’m only doing it cause juice pulp is free.

All that said; up next is a recipe for a complicated, weird, not normal raw dinner that is oddly wonderful. They do exist!

Below: Zucchini Chickpea Fritters (these went directly into the compost.)


Raw Waldorf Salad


This is crazy delicious. And also really hard to believe there is nothing bad in here, and that it’s entirely raw. I made it myself so I am sure, but it’s still, really hard to believe. Again, this is plucked straight from “Eat Raw, Eat Well” by Douglas McNish. (McNish, how are you such a raw foods genius?!?)


  • 1/4 cup raw cashews, soaked in 1/2 cup of water for 20 minutes and drained
  • 2 cups thinly sliced kale
  • 2 tbsp. cold pressed extra virgin olive oil
  • 1/2 cup fresh squeezed lemon juice, divided
  • 1 tbsp. apple cider vinegar, divided
  • 2 tsp. fine sea salt, divided
  • 1/2 cup sliced apple, divided
  • 1/2 cup sliced celery, divided
  • 1/2 cup water
  • 1/2 cup walnut pieces
  • 1/4 cup raisins


  1. In a bowl, toss kale, olive oil, 2 tsp. lemon juice, 1 tsp apple cider vinegar and 1 tsp. salt, and set aside to soften for 10 minutes.
  2. In a blender, combine 1/2 cup apple, 1/4 cup celery, water, soaked cashews and remaining lemon juice, vinegar and salt. Blend till smooth and creamy. Pou over softened kale. Add walnuts, raisins, remaining apple and celery and toss. Allow to marinade for 5 minutes before serving.

I found this kept well for up to 3 days. That’s all it lasted so I can’t say beyond that. The kale is nice and hearty so it keeps well even with the dressing.




Iron Building Juice


Not only does this juice look beautiful, it tastes delicious and feels healthy all at the same time. I’ve been getting an abundance of beets from my CSA so this has been perfect.


  • 3 – 4 beets, sliced and divided
  • 3 – 4 carrots, sliced and divided
  • 1 bunch of beet greens (or chard, kale, dandelion greens, etc., if you don’t have beet greens), washed and divided
  • 1 apple, cored, sliced and divided


  1. Add 1/4 of the beets to the juicer, followed by a carrot, 1/4 of the greens, and 1/4 of the apple.
  2. Repeat 3 more times.
  3. Drink.



Daikon radish egg noodles with Spicy Pad Thai Sauce


So, these are really, really good. I’m super impressed by Douglas McNish’s cookbook, “Eat Raw, Eat Well”. Every recipe I’ve tried so far has been filling, delicious and different. This meal is no different. The spicy crisp daikon egg noodles mixed with the spicy curry type sauce (I found it more like a curry than a pad thai sauce. Still, fantastic.) really worked together, and I never felt like I wasn’t getting enough to eat.

Daikon Radish Egg Noodles:


  • 1 medium daikon radish, peeled
  • 2 tbls. cold pressed olive oil
  • 2 tsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground tumeric


  1. Spiralize daikon (or slowly cut ribbons)
  2. Mix together olive oil, lemon juice, salt and tumeric
  3. Add to noodles and mix thoroughly
  4. Allow to sit for an hour for noodles to soften and become more pliable.

Spicy Pad Thai Sauce:


  • 2 1/2 cups raw hemp seeds, soaked in 4 cups of water for 30 minutes and drained
  • 1 cup water
  • 1/4 cup lemon juice
  • 2 tbls. agave nectar
  • 2 tbls. pureed ginger root
  • 1 tbls. sea salt
  • 2 tsp. cayenne
  • 1 tsp. cumin
  • 4 dates


  1. In a food processor, process all ingredients until smooth.

You will have leftover sauce for various other things (recipe coming that includes this sauce! It’s yummy, you want leftovers). Or, feel free to make extra daikon noodles for the remainder of the sauce.