Mark Reinfeld's Blog

Raw Apple Crumble

Yield: 5 cups crumblePrep time: 30 minutes, Total time: 30 minutes, Serving size: 1/2 cup, Number of servings: 10

There’s some truth to the saying that an apple a day keeps the doctor away, mostly because of the antioxidant flavonoids contained in the peel. Another important health component in apples is a special fiber called pectin, making for a unique fiber-plus-phytonutrient combination. This is a raw version of the commonly baked dessert, so you get all the health-boosting properties of the ingredients without having to turn on your oven (and a toothsome, crispy texture, to boot!). Raisins are energy boosters with all their natural sugar, not to mention iron and potassium. Walnuts are a favorite for their cancer-fighting, heart-healing, brain-boosting nutrients, and combining forces with dates, coconut, and spices, they create a perfect crumble topping for a healthy spin on this classic dessert. Enjoy this with a dollop of Strawberry Cashew Cream.

Apple Layer

4 cups unpeeled, cored and thinly sliced apple (about 3 apples)
1 cup raisins
1/2 cup pitted Medjool dates
1/2 cup water
3/4 cup freshly squeezed apple or orange juice
1/4 teaspoon orange zest
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground allspice
Pinch of sea salt

Crumble

1 1/4 cups chopped walnuts
1/4 cup pitted Medjool dates
2 tablespoons dried shredded unsweetened coconut
Pinch of ground cinnamon
Pinch of ground cardamom

1. Prepare the apple layer: Place the apples and raisins in a bowl.
2. Place the dates, water, apple juice, orange zest, cinnamon, nutmeg, allspice, and sea salt in a blender and blend until creamy. Add to the apple mixture and mix well. Transfer to an 8 by 8-inch casserole dish.
3. Prepare the crumble: Place all the ingredients in a food processor and pulse chop until the walnuts are finely ground. Do not overprocess. Sprinkle on top of apple layer.

Variations

Replace the apples with pears, peaches, or pineapple.Replace the walnuts with hazelnuts, pistachio nuts, or sun/ower seeds. Replace the dates with dried 0gs or apricots.

Nutrition Facts per serving (122 g): Calories 248, Fat Calories 102.6, Total Fat 11.7 g, Saturated Fat 2.7 g, Cholesterol 0 mg, Sodium 19 mg, Total Carb 38.1 g, Dietary Fiber 4.6 g, Sugars 28.6 g, Protein 3.5 g

Gold Milk



A traditional beverage from Ayurvedic cuisine, sweet and velvety gold milk is a potent and delicious way to incorporate the many incredible benefits of superfood turmeric into your diet. The oil and spices used traditionally here are known to help increase absorption of its medicinal properties, as well as add extra nutrients. Enjoy warm or cold. Store the turmeric paste in a glass jar in the refrigerator for up to ten days. Create different variations by altering the milk and sweetener. Enjoy as part of an Indian feast with Creamy Lentil Saag and Golden Rice.

Yield: 2 cups milk
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Serving size: 1 cup
Number of servings: 2
Nutrition Facts per serving (258)g
Calories: 100
Fat Calories: 38.6
Total Fat 4.4
Saturated Fat 0.4g
Cholesterol 0 mg
Sodium185.8 mg
Total Carb 13g
Dietary Fiber 34g
Sugars 2.5g
Protein 2.2

Turmeric Paste

1/4 cup ground turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
Pinch of cayenne pepper
1/2 cup water

Milk

2 cups soy, rice, coconut, or almond milk
1 tablespoon turmeric paste
1 teaspoon coconut oil, optional
Maple Pure maple syrup, coconut nectar, or agave nectar to taste

Turmeric Paste

1/4 cup ground turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
Pinch cayenne pepper
1/2 cup water

1. Create the turmeric paste: Place the turmeric, black pepper, cinnamon, cardamom, and cayenne in a small saucepan over medium heat. Add the water and stir well until a thick paste is formed. Allow to cool and place in a small glass bowl.

2. Prepare the milk: For a warm beverage, place the soy milk in a small saucepan over low heat. Stir occasionally and be sure not to burn. For a cold beverage, place the soy milk in a blender.

3. Add 1 tablespoon of the turmeric paste to the soy milk and stir or blend well. Add the coconut oil, if using, (omit for the cold version), and sweeten to taste before serving.

Raw Coconut Curry Vegetables



Yield: 4 cups vegetables

Prep time: 30 minutes, Total time: 30 minutes, Serving size: 1 cup, Number of servings: 4

Curries, staples of Indian cuisine, are often cooked. This raw version gives you the wonderful warm flavor of curry with the juiciness and crunch of raw vegetables and sprouts. Curry is a blend of ground spices, including cayenne or red pepper, coriander, cumin, and turmeric. Turmeric provides its signature golden color along with many of the healing benefits. Low in fat, sugar, and sodium, curry itself is a great source of vitamin B6, folate, calcium, magnesium, phosphorus, potassium, and copper, and a very good source of dietary fiber, vitamin E (alpha tocopherol), vitamin K, iron, and manganese. A superior way to enjoy an enzyme-rich and satisfying raw veggie meal. Enjoy as part of a raw feast with raw Nori Rolls, and Raw Chocolate Pudding.

2 to 3 medium-size zucchini, spiralized (4 cups tightly packed)
1 cup tightly packed julienned red cabbage
1 medium-size red bell pepper, seeded and julienned
1 tablespoon freshly squeezed lime juice
2 teaspoons wheat-free tamari or other soy sauce (optional)
1 cup Raw Coconut Curry Sauce
1/4 cup thinly sliced green onion
1/4 cup mung bean sprouts (optional)
1 tablespoon finely chopped fresh cilantro
1/4 cup raw peanuts (optional)

1. Combine the zucchini, red cabbage, and bell pepper in a bowl. Add the lime juice, and tamari, if using. Add the Raw Coconut Curry Sauce and toss well. Portion out into four bowls, or leave in one bowl and serve family style.
3. Top with the green onion, mung bean sprouts, if using, cilantro, and peanuts, if using. Have fun!

Variations
Add other veggies, such as julienned yellow bell pepper, carrot, or beet.
Add 1 cup of raw kelp noodles.
Add 1 cup of julienned medium-soft coconut meat.

Nutrition Facts per serving (192 g): Calories 79, Fat Calories 30.7, Total Fat 3.5 g, Saturated Fat 1.9 g, Cholesterol 0 mg, Sodium 245.2 mg, Total Carb 10.4 g, Dietary Fiber 3.6 g, Sugars 4.6 g, Protein 3.8 g

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