Wednesday, March 28, 2012

Raw Mint Nanaimo Bars

For the base:
1/2 cup raw almonds
1/2 cup raw walnuts
2/3 cup pitted dates, soft or soaked
1/4 cup raw cacao or carob powder
pinch of salt

For the mint layer:
2 small avocados, peeled and pitted
1/3 cup fresh mint leaves, chopped
1/2 cup raw agave nectar
1/2 tsp pure mint extract (or 15 drops peppermint essential oil--that's what I used!)
1/4 cup melted raw coconut oil

For the chocolate topping:
3 Tbsp melted cacao butter
3 Tbsp cacao powder, sifted
2 Tbsp raw agave nectar

Instructions:

For the base:
1)  Line the bottom of a 10x5 inch loaf pan with plastic wrap or parchment paper.  Be sure to leave an overhang, so it's easier to remove the finished bars.  Set aside.
2)  In a food processor, process the almonds and walnuts to a coarse meal.  Add the dates and continue to process until the dates are broken down.
3)  Add the cacao powder and salt and pulse to combine.  The mixture should stick together when pressed between two fingers.
4)  Press the mixture into the bottom of the prepared pan and set in the freezer while you make the filling.

For the mint filling:
5)  In a high speed blender, blend the avocados, mint leaves, agave and mint extract until smooth.  You may need to stop and scrape down the sides a few times.
6)  Add the coconut oil and blend for a few seconds to combine.  The mixture should be thick and creamy.
7)  Remove the pan from the freezer and pour the mixture on top of the crust, smoothing it out with an offset spatula or the back of a spoon.  Return to the freezer until firm, at least one hour.

For the chocolate topping:
8)  Whisk together all ingredients until smooth.  You may need to warm up the mixture if the cacao butter firms up too quickly.  You can do this by using a double boiler on a very low setting to keep it warm while whisking, or by putting the mixture in the dehydrator for a few minutes.
9)  Remove the pan from the freezer again and pour the chocolate topping on the top of the avocado filling, smoothing it out quickly with an offset spatula or the back of a spoon.  Return to freezer one last time until the topping is set.

To cut:
10)  It takes some practice to cut any kind of Nanaimo bars without cracking the chocolate topping.  For best results, remove the bar from the pan by pulling it up on the parchment paper and set on a cutting board.   Place a sharp serrated knife in a jar of hot water for several minutes, wipe it on a kitchen towel and then use light sawing motions with the knife to cut into squares.  Warm the knife in the water as needed to cut all squares.  Store bars in an air-tight container in the freezer.

Copyright 2011 by Nicole Axworthy

Saturday, March 10, 2012

Raw Pecan Sandies

2 cups ground pecans
1-3/4 cups dried unsweetened coconut
1-1/4 cup Medjool date4s (pitted and soaked in just enough water to cover for 30 min, drain and save soak water)
1/4 cup raw honey
1/4 cup raw extra virgin coconut oil
1 tsp pure vanilla
1 tsp almond extract
1/2 tsp sea salt
1 Tablespoon ground flax seeds
24 pecan halves

In a food processor with the S blade in place, grind pecans to a fine meal.  Add remaining ingredients (except flax seed and pecan halves) including date soaking water and process until "dough" rolls into a ball.  Add ground flax seeds and blend again.  Removing one tablespoon at a time, roll into a ball and place onto a paraflex sheet in the dehydrator.  Flatten with the back of a spoon.  Press a pecan half into the flattened cookie.  Dehydrate at 107 degrees for 12-24 hours or they can be eaten right away.

from http://www.hacres.com/

Raspberry Squares

Crumble Crust & Topping:

1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates

Place the coconut, walnuts, and salt in a food processor fitted with the S blade.  Process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press 1/2-2/3 of the this mixture into a 9x9 casserole dish and set aside.

Filling:

1 10 oz. package frozen organic raspberries, thawed and drained
3 Tbsp date paste (cover 10-12 medjool dates in water and soak for about an hour and then blend in blender to make paste)

Mix together these ingredients.  Then spread over the crust.  Then cover with the remaining crumble topping.  Press down gently to integrate.  Place into the refrigerator and chill for at least 2 hours before serving.

from Raw for Dessert by Jennifer Cornbleet

Friday, March 2, 2012

Better Than Chocolate Milk

Cow's milk is extremely mucous forming, chocolate contains theobromine (a form of caffiene), and refined sugar compromises the immune system.  So here's a better solutions for chocolate milk lovers!  I love making Better Than Chocolate Milkshakes by putting a frozen banana(s) into the blender with some of this BTC Milk and WALA!  You have a very special, sweet and healthy treat!

1 cup fresh raw almond milk (see recipe on my blog)
1 Tbsp raw carob powder
1 tsp raw honey
1 tsp pure vanilla extract
pinch of sea salt

Place all ingredients in blender and blend until smooth.

www.hacres.com/recipes

Key Lime Pie

Crust:
1 cup almonds, soaked overnight and dehydrated or unsoaked
2 cups pecans, soaked overnight and dehydrated or unsoaked
1 cup dates, soaked until soft
1 Tbsp purified water
pinch sea salt
pinch black pepper

Blend ingredients in a food processor fitted with S blade until dough forms and starts to clump together.  Place mixture into pie pan and press evenly.  Freeze finished pie crust while making filling.

Filling:
flesh of 3 young coconuts
2 large avocadoes
juice of 4 limes
juice of 2 lemons
zest of 1/2 lime
1 Tbsp cold pressed coconut oil
1/4 cup raw agave nectar
2 tsp pure vanilla extract
1/4 tsp sea salt
2 Tbsp flax powder mixed with 1-2 Tbsp purified water

Place flax powder in a small bowl and mix with water.  Let it soak while you're preparing the rest of the ingredients.  Place the rest of the ingredients into a vitamix blender and blend until smooth.  Add the flax mixture and blend well.  Pour into pie crust and chill pie overnight.  Garnish with some lime slices just before serving.  This was another hit with my family at a recent birthday party :-)

from Excalibur Dehydrator recipe book

Creamy Raw Coconut Vanilla Ice Cream

2 cups raw cashews, soaked in filtered water for 4 or more hours
2 cups young coconut meat
1 cup filtered water, as needed
1 cup raw agave nectar
1/4 cup raw coconut oil
2 Tbsp pure vanilla extract or powder
1/2 vanilla bean
1/2 tsp sea salt

In a Vita Mix, blend all ingredients, except cashews and approx 1/2 of the water , until creamy and smooth.  Add water as needed to keep the mixture circulating through the blender.  Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture.  After that, chill in the refrigerator and process in an ice cream maker.  OR for vanilla soft serve, freeze in a casserole dish and once frozen, cut into strips and put through a Champion Juicer with the solid plate on.  For variations you can add raw carob or cacao powder OR fresh peppermint leaves and cacao nibs for mint chocolate chip OR add fruit for a fruity ice cream.  This is my favorite ice cream so far!!! So creamy and delicious!

www.food.com/recipeprint

Herbed Raw Asparagus

12-16 fresh asparagus spears
2/13 cup apple cider vinegar
3 Tbsp water
2 Tbsp cold pressed, extra virgin olive oil
4 tsp raw agave nectar
1 tsp capers, mased slightly with fingers
1 large or 2 small cloves fresh garlic, minced
1 tsp resh chopped rosemary
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp minced dried onion
1/8 tsp coarse black pepper
1/4 tsp sea salt

Mix the marinade ingredients together well (everything except asparagus spears).  Let sit in a glass jar overnight in the refrigerator.  Then place the asparagus spears in a large bowl.  Pour marinade over the spears and very gently toss them in the liquid being careful not to damage the tender tops.  Let them marinate for 4-6 hours tossing them every hour or so.  Arrange on a serving platter and garnish or in a casserole dish.  Serve with tongs.  Delicious!!!

from Halleluah Acres http://www.hacres.com/

Coconut Cherry Custard Tart

Shortbread Crust:
1 cup unsweetened shredded dried coconut
1 cup raw walnuts (unsoaked)
1/4 tsp sea salt
6 pitted medjool dates

Place the coconut, walnuts and salt in the food processor fitted with S blade and process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press into a tart pan or pie pan.  Set aside.

Filling:
1-1/2 cups young coconut meat (from 3 coconuts)
1/3 cup light raw agave syrup
1/2 cup water
1 Tablespoon freshly squeezed orange juice
1 tsp pure vanilla extract, vanilla powder or 1 vanilla bean
1/8 tsp sea salt
1/8 tsp almond extract
pinch tumeric
2 Tablespoons raw extra virgin coconut oil, melted
1 Tablespoon soy lecithin powder (optional)
1 package frozen cherries (10 oz), thawed and drained (1-1/2 cups) or fresh pitted cherries
3/4 cup sliced raw almonds

Place coconut meat, agave, water, orange juice, vanilla, salt, almond extract and tumeric in a blender and process until very smooth.  Stop occasionally to scrape down the sides of blender jar with a rubber spatula. 
 Add the coconut oil and optional soy lecithin powder and process until smooth.  Pour the custard into the prepared shortbread crust that has been pressed into a tart pan.  Place the cherries on the cream and press them in slightly.  Scatter the sliced almonds on top.  Chill in the refrigerator for at least 2 hours before serving.  Covered with plastic wrap and stored in the refrigerator, Cherry Custard Tart with Sliced Almonds will keep for 2 days.  I made this for our family Christmas gathering in 2011.  Every single person there loved it!  It's amazing and one of my very favorite decadent and gourmet desserts!  Looks very pretty too!

From Raw for Dessert by Jennifer Cornbleet

Caramelized Pecans

2 cups raw pecans, soaked overnight
2 Tablespoons maple syrup, raw honey or raw agave
cinnamon, to taste
nutmeg, to taste

Soak pecans overnight and rinse.  Combine all ingredients and mix thoroughly until all nuts are coated.  Dry at 105 degrees on a paraflexx sheet until crisp. Store in airtight container.  Yum!!!

From Excalibur Dehydrator recipe book

Raw Energy Bread

1 cup hulled barley kernels (soaked for 3 days)
2 cups soft wheat (soaked overnight and sprouted 1 day)
3/4 cup dates
3 Tablespoons raw honey
1 tsp cinnamon
1tsp non-alcohol vanilla extract or powder
1 cup raw walnuts (soaked and chopped)
1/2 cup raw almonds (soaked and chopped)

Process barley, wheat, dates in a Champion Juicer usinig the solid plate or a large powerful food processor.  Add honey, cinnamon, vanilla, walnuts, almonds and mix well.  Form into bars or rounds about 1/4 inch thick on a paraflex dehydrator sheet.  Dry 6-8 hours, depending on desired moisture and size.  Be sure to remove the paraflexx sheet and turn the bread over half way through the drying cycle.

From Excalibur Dehydrator recipe book

Crunchy Raw Granola

2 cups sprouted buckwheat (soak overnight, rinse well and allow to sprout in dark place for 2 days, rinsing at least once a day)
1 cup raw almonds (soaked overnight)
1 cup raw pumpkin seeds (soaked overnight)
1 cup raw sunflower seeds (soaked overnight)
1/2 cup raw hazelnuts (soaked overnight)
1/4 cup flax seeds (soaked overnight)
1 cup chopped dates (soaked 2-4 hours--save water)
1/2 cup raisins (soaked 2-4 hours--save water)
2 apples, grated or chopped
2 tsp cinnamon
pinch of sea salt
dash of raw agave for extra sweetness

Process all ingredients except sprouted buckwheat in food processor, pulsing until coursely ground--it should still be chunky.  Add raisin and/or date soak water if needed to achieve desired consistency.  Pour into a mixing bowl and add the whole kernels of sprouted buckwheat.  Mix well.  Spread onto paraflex sheets in the dehydrator and dry at 105 degrees for 20-24 hours until crunchy consistency is established. Top with sliced bananas and fresh, raw almond milk.  Yummy!!!!

Adapted from Excalibur Dehydrator recipe book.  I added the sprouted buckwheat to this recipe and also the hazelnuts.  The buckwheat helps by diluting the nuts and giving it more complex carbohydrates as well as protein and many other wonderful nutrients!  The hazelnuts give it a very hearty flavor.  This is my favorite granola now :-)