7 Healthy Recipes From S.F.'s Newest (Raw) Foodie Darling

We have a weekend challenge that will one-up everyone else’s healthy-eating resolutions. Are you in? Cool. Now, quit cooking, quit take-out, and go raw. It sounds monastic, austere, and downright saintly, but hear us out.
A raw diet, meaning an all-vegetarian diet, where foods are not heated past 115 degrees, is full of positive promises for your health and the environment. Eat this way and you'll start craving nutrient-dense foods over heavy, processed, or sugary ones. You’ll also have an aura of wellness about you. Translation: this diet will undo holiday weight gain, and is full of beauty benefits—lit-from-within skin, glossy hair, and bright eyes. Intrigued yet? Us, too.
To kick-start this lifestyle exploration, we’ve enlisted the help of Laura Miller, owner of Sidesaddle Kitchen, a raw food bakery, loved by omnivores and the strictest of vegans, alike. Spend a weekend with her chocolate pudding and lemon fennel pasta, and we're betting the world will be your oyster, figuratively speaking, of course.
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Sidesaddle Kitchen's endearing (and true!) motto.

Photographed by Molly DeCoudreaux
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Breakfast: Chocolate Chia Pudding

3-4 servings

If you already like tapioca, you'll adore this creamy, luscious treat.

Nutritional Notes: Chia, as you already know, is a potable pet. You may have even received one as a completely thoughtless gift. But, chia seeds are a protein powerhouse, easy to digest, and high in omega-3 fatty acids, calcium, and soluble fiber, making it the stuff of champions.

1 cup chia seeds
3 cups nut milk
3 Tbsp. maple syrup or agave
2 Tbsp. cocoa powder
1 tsp cinnamon
One pinch stevia
One pinch salt

This one couldn’t be simpler. Combine all ingredients in a bowl, and stir until seeds are coated. Let sit for a half hour or so, and enjoy. If you discover clumps, give it another vigorous stir.

Photographed by Molly DeCoudreaux
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Lunch: Ginger Sesame Salad

3-4 servings

Crisp, colorful, and crunchy, this salad is a feast for the eyes and the taste buds.

Nutritional Notes: Apple cider vinegar aids digestion by balancing the acid-alkaline environment of the digestive tract. Nutritional yeast, just like the name says, is rich in B-complex vitamins, which are otherwise hard to find in plants.

Salad Ingredients:
4 sweet peppers, julienned
1 cup jicama, julienned
1 cup carrot, julienned
1 cup zucchini, julienned
1 cup summer cabbage, thinly sliced
Bunch of baby romaine, thinly sliced
Handful of mint, thinly sliced

Dressing Ingredients:
¼ cup sesame oil
¼ cup tahini
¼ cup sesame seeds
½ cup nutritional yeast
¼ apple cider vinegar
¼ maple syrup
1 tsp. ginger powder
Pinch of salt and black pepper

Don’t be intimidated by the long list of ingredients. All you need to do is cut up the veggies, and mix the dressing, either with a whisk or in a blender.

Photographed by Molly DeCoudreaux
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Dinner: Caramelized Onion and Sage Tart

3-4 servings

These tarts take a bit of preparation and planning, but the steps themselves are simple, and the hearty result is well worth it, especially on a cold winter night.

Nutritional Notes: Onions have anti-bacterial and anti-viral properties, which are great for surviving cold and flu season untouched.

Crust Ingredients:
3 walnuts
1 Tbsp. nutritional yeast
1 Tbsp. olive oil
¼ tsp. salt

Filling Ingredients:
3 cups cashews, soaked
Handful of sage leaves
2 Tbsp. thyme leaves
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. nutritional yeast
Pinch of salt

Topping Ingredients:
5 onions, thinly sliced
1 cup cashews, soaked
Juice of one lemon
3 Tbsp. nama shoyu
2 Tbsp. olive oil
¼ cup brown rice vinegar
½ cup water

For the crust: Pulse the walnuts in a food processor until it starts to crumble. Combine remaining ingredients. Press into 1 large or several small tart pans. If you have a dehydrator, dehydrate at 115 degrees, overnight. If you’re using an oven, use the lowest heat setting, and cook until dry and firm to the touch.

For the filling: Combine soaked walnuts, olive oil, lemon juice, nutritional yeast, and salt in a food processor. Add sage and thyme, and pulse a few more times.

For the topping: Whizz together walnuts, lemon juice, nama shoyu, olive oil, and brown rice vinegar in a food processor. If it looks too thick, add water one tablespoon at a time. Transfer to a medium bowl.

Place onions on a teflex sheet in the dehydrator, or on parchment paper in the oven on a low setting. Dehydrate for 4-8 hours, or cook until onions have softened. Coat onions with dressing.

Assemble. Spread filling on prepared crusts. Top with caramelized onions. Garnish with fresh sage leaves.

Photographed by Molly DeCoudreaux
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Dessert: Chocolate Pudding

3-4 servings

You didn’t think an entire weekend of healthy eating would go unrewarded? Here's a luscious chocolate dessert that makes a great breakfast too.

Nutritional Notes: Avocados, once shunned for their high fat content, are now extolled as alphabet superfruits, containing an astonishing number of vitamins: A, C, E, K, and B6. They’re also a source of L-carnitine, an amino acid produced by your liver that helps boost metabolism.

2 large avocados
½ cup agave or maple syrup
½ cup cocoa powder
3 Tbsp. coconut oil
1 Tbsp. balsamic
½ tsp. nama shoyu
¼ tsp. salt

Blend all ingredients in a food processor. Enjoy as is, or freeze overnight for an icy snack.

Photographed by Molly DeCoudreaux
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Breakfast: Green Shake

1-2 servings

Fragrant berries and tangy grapefruit in this smoothie mellow out kale’s grassiness for a highly nutritious drink that goes down smooth.

Nutritional notes: There couldn’t be a more perfect vegetable than kale. It is a raw foodist’s paradise, containing 45 flavonoids that detoxify, protect cell structure, and aid in lowering cholesterol and cancer risks. It’s also rich in protein, vitamins A, B, and C, and mineral calcium.

1 grapefruit, peeled (but keep the pith)
1 cucumber, peeled
1 cup filtered water
1 bunch kale/spinach/chard
1 knob ginger
1 handful parsley
1 Tbsp. almond butter
1 pinch stevia
1 pinch cinnamon
1 cup frozen berries
Ice, to taste
Sun Warrior protein powder (optional)

In a high-speed blender, mix grapefruit, cucumber, ginger, and some water. Add in kale, bit by bit, until the entire bunch is incorporated. Whirl in the remaining ingredients. Laura prefers hers icy, and thick enough to eat with a spoon, but you can omit the ice, for a more frothy consistency.

Photographed by Molly DeCoudreaux
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Lunch: Mango Chili Wraps

3-4 servings

A sweet and spicy roll, these are fun to eat. We wouldn’t be surprised if we saw them on a food truck menu in the near future.

Nutritional Notes: Almond butter is full of heart-healthy fats and is a good source of folate, calcium, and non-meat protein.

Shell Ingredients:
Half a head of cabbage
1 carrot, julienned
1 bell pepper, julienned
1 mango, thinly sliced
1 handful sprouts

Filling Ingredients:
1 Tbsp. sesame oil
1-2 Tbsp. chili flakes
¼ cup maple syrup
½ tsp. salt
¼ cup almond butter
1 Tbsp. nama shoyu
2 Tbsp. chopped ginger
¼ cup lemon juice
½ cup walnuts
1 cup cashews

In a high-speed blender, puree all the filling ingredients, except the cashews. Add in the cashews; pulse a few times, but keep it chunky. To assemble, lay out a cabbage leaf, place a few tablespoons of the filling vertically down the center of the leaf. Arrange carrot, bell pepper, mango, and some sprouts. Fold the sides in, and eat as is. To add flair to your plating, tie wraps with a green onion or chive.

Photographed by Molly DeCoudreaux
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Dinner: Lemon Fennel Pasta Squash

3-4 servings

This is your dream of a guilt-free pasta, realized, thanks to the clever substitution of squash for penne.

Nutritional Notes: Nature's comfort food, squash is high in fiber, keeping you feeling full, and hence happy. It's also rich in vitamin C and antioxidants.

2-3 squashes
½ cup fennel, thinly sliced
2 Tbsp. olive oil
1 Tbsp. balsamic
Pinch of salt
3 cup cashews
½ handful parsley
1 small onion
2 Tbsp. lemon juice
Zest of one lemon
1 Tbsp. nutritional yeast

Cut fennel into thin strips. Season with salt and olive oil. Place in a dehydrator or low-heat oven for 2-3 hours. In the meantime, slice squash on a mandolin. Puree the remaining ingredients in a high-speed blender, adding water, if necessary, to create a thick sauce. Combine fennel, squash, and sauce. Massage for a minute or so, until vegetables are coated. Season with sea salt and ground pepper.

Photographed by Molly DeCoudreaux
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Miss Sidesaddle Kitchen herself, Laura Miller, sitting pretty.

To scoop up some Sidesaddle Kitchen desserts on the daily, hit Pot & Pantry or Four Barrel Coffee, both in the Mission.

Photographed by Molly DeCoudreaux