Friday, September 7, 2012

Pineapple or Mango Sorbet

Frozen pineapple or mangos or both

Put frozen fruit through a champion juicer with a blank screen and it comes out as soft serve sorbet!  I usually add a little raw agave or honey to it and stir it in afterward but it isn't necessary.  It's pretty sweet without it.  Serve in little parfait dishes with a mint leaf and fresh raspberry to garnish :-)

Garden Vegetable Flax Crackers

10 cherry tomatoes, chopped
1 oz fresh parsley, chopped
1 carrot, chopped
2 stalks celery, chopped
1 oz. fresh chives, chopped
1/4 cup fresh lemon juice
1 Tbsp cumin
1/2 Tbsp celtic salt

Stir together above ingredients.  Then add:

1-1/4 cup whole flax seeds, soaked for 1-2 hours
3/4 cup ground flax meal

Mix altogeether well with large spoon or clean hands.  Spread onto paraflex sheet of dehydrator and dehydrate at 112 degrees for 6-8 hours.  Then flip over and remove paraflex sheet and dehydrate for another 6-8 hours or until crunchy.

Raw Ketchup

1 cup diced organic tomato
2 tsp. apple cider vinegar or lemon juice
1 tsp. raw agave
1/2 tsp salt
1/4 cup sun-dried tomatoes

Place everything but the sun-dried tomatoes in a high speed blender until smooth.  Then add sun dried tomatoes and blend until thick and smooth.  Throw this on a burger with a raw cracker or raw bread and a piece of romaine lettuce and enjoy!!

Raw Nut Burgers

2 cups almonds, walnuts or pecans
2-3 large carrots, chopped
1/2 large onion or more, chopped
1 large handful fresh parsley, chopped
1/4 cup fresh lemon juice
1 tsp himilayan, celtic or sea salt

Place ingredients in food processor and grind until it becomes a dough.  Shape into burger shapes using a push out (like Pampered Chef liquid measuring cup) measuring cup or scoop onto a paraflex dehydrator.  Dehydrate at 112 degrees for 8-10 hours.


Raw Peach Blueberry Cobbler

2 cups raw walnuts (or pecans)
1/4 cup raisins
1/4 cup medjool dates, pitted
Pinch of celtic sea salt
Sprinkle of cinnamon or coriander
A splash of fresh squeezed orange juice

Blend all ingredients for crust in food processor fitted with S blade until well-combined into a dough-like consistency.  Spread into a glass casserole dish evenly.

10 organic peaches, diced
1/2 pint fresh organic blueberries
1/2 cup medjool dates
Juice of 1/2 large orange
2 tsp. cinnamon or coriander
1 tsp nutmeg
1 pitted peach for sauce

Mix peaches and blueberries together in a large mixing bowl.  Place dates, orange juice, seasonings in the food processor and blend until smooth.  Add the sauce to the fruit in the bowl and mix well.  Pour into casserole dish on top of crust.

Crumble Topping:
1-1/2 cups almonds
1/4 cup raisins

Place in food processor and pulse until crumbly.  Spread crumble evenly over filling and gently pat down.


Monday, September 3, 2012

Raw Vegan Taco Salad


Place into large salad bowl:

1-2 heads fresh romaine lettuce, sliced into large bite size pieces
1 cup cherry tomatoes or chopped ripe tomatoes
2 ears of fresh corn cut off the cob
1 large or 2 small ripe avocadoes, chopped
1/2 cup raw olives (optional)
1/2 cup chopped fresh cilantro
1 cup raw vegan taco meat
1/2-1cup lentil or mung bean sprouts (optional)

Toss together lightly to distribute the ingredients.  Then add the dressing when serving or you may toss it in just before serving.

1 cup soaked raw cashews (soak in filtered water for 8-12 hours)
1/2 cup water
2 Tbs fresh squeezed lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea or celtic salt
2 Tbs minced fresh chives or green onions
1 Tbs minced fresh basil or 1 tsp dried
1 Tbs minced fresh dill or 1 tsp dried

Place the soaked cashews, water, lemon juice, garlic powder, onion powder and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil and dill and pulse just briefly to mix. Chill for at least 30 min. before serving. Stored in a sealed container in the refrigerator, this ranch dip will keep approx. five days. 

Taco Meat
1/2 cup raw almonds
1/2 cup raw walnuts
1/3 cup sun dried tomatoes 
1/4 tsp chili powder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp Nama Shoyu or Braggs Liquid Aminos

1-2 Tbsp cold pressed, extra virgin olive oil (optional)

After grinding nuts into a meat like texture in food processor, add remaining ingredients.  Mix and serve.  I made raw tacos, tostadas and taco salad with this!  It's so delicious and most everyone who's tried it likes it!