Monday, June 3, 2013

Raw Vegan Garlic Kale Chips

Raw Vegan Garlic Kale Chips

1 large bunch of curly green kale – about 8 firmly packed cups

1 cup raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)

1/8 cup filtered water as needed for desired consistency

3 Tbsp freshly squeezed lemon juice

1/4 cup nutritional yeast to taste

1 whole bulb of garlic (about 8-10 cloves) chopped roughly

1 tsp Celtic sea salt or Himalayan salt

1 Tbsp raw agave nectar (optional)

4 teaspoons granulated garlic

1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.

2. Transfer to a large bowl.

3. Place all the ingredients except the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.

4. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.

5.Toss through the granulated garlic so that it is evenly distributed.

6. Place the kale evenly on dehydrator sheets and dehydrate at 115 degrees for about 8 hours until crisp.


If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

Nut Free version

1 large bunch or curly green kale – about 8 firmly packed cups

2 1/2 Tbsp cold pressed extra virgin olive oil

1/4 cup nutritional yeast

3 tsp granulated garlic

1 tsp Celtic sea salt or Himalayan salt

3 tsp extra granulated garlic (to toss through)

1. Rip the kale from the stalks (discard the stalks), wash, and place in a colander to drain slightly. You want a little bit of water left on the kale.

2. Stir all of the other ingredients (except the extra garlic) together in a bowl.

3. Massage the mixture into the wet kale.

4. Sprinkle the extra granulated garlic onto the kale and toss through.

5. Place in your Excalibur dehydrator on 105 degrees for about 4-6 hours until crispy.


Raw Carrot Cake

Inspired by Living Light Culinary Institute

3 lbs. apples, cored and grated through food processor

2 cups dates, seeded & chopped

Approximately 1 lb. dried apple,  ground in food processor with “S” blade @ 2 cups packed

Approximately 1 lb. dried pineapple, ground in food processor  with “S” blade @ 2 cups packed

8 medium size carrots, grated in food processor

1 cup ground walnuts

1 cup unsweetened shredded coconut

1/4 cup ground cinnamon

1/2 tsp. ground nutmeg
Place grated apples in nutmilk bag or cheesecloth and gently squeeze out excess liquid.
Place all  apples and remaining ingredients except walnuts in large bowl and mix using hands.
Pulse mixture by batches in food processor using the “S” blade, DO NOT OVER PROCESS!
Remove from processor and place back in large bowl, add walnuts and mix well with hands.
Firmly press half the mixture into two 8- or 9- inch spring form pans lined with parchment paper.
Allow cake to set in refrigerator at least 2 hours.
Remove cake from the pans and place on cake stand or platter, frost with Cashew Cream Cheese Frosting.
Cashew Cream Cheese Frosting:

2 cups cashews, soaked

3/4 cup water

2/3 cup light agave syrup

1/2 cup coconut oil, melted

1/4 cup lemon juice

1 Tb. vanilla

pinch of salt


Blend all ingredients in blender or food processor until smooth. Chill for at least 1 hour.

From by Charmaine Vierra

Raw Almond Joy Bars

Rawmazing Raw Almond Joy
First Layer
1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

Second Layer
  • 2 cups of dried, unsweetened, raw coconut
  • 2/3 cup coconut butter, softened
  • 3 tablespoons raw agave nectar (or liquid sweetener of choice)
  • 1-2 teaspoons organic almond flavoring (not raw)
1. Place coconut in medium bowl.
2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
3. Pat over first layer, top with chopped almonds and ganache. (see below)
4. Refrigerate to set.

Third Layer
1/3 cup almonds, coarsely chopped

Search chocolate ganache in the search window and it will come up


Superfood Seed Bars

1/2 cup coconut nectar
1/3 cup raw tahini
1/4 cup raw coconut oil, warmed to liquid
1/2 tsp of ground vanilla bean powder
1 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup dried goji berries
1/2 cup shredded coconut
1/4 cup black or white sesame seeds
1/4 cup hemp seeds
1/4 cup cacao nibs (optional)
Pinch of celtic salt

In a blender, process coconut nectar, tahini, coconut oil, and vanilla until smooth and set aside.  In a medium size mixing bowl, combine remaining dry ingredients.  Add in coconut nectar mixture and mix well using your hands.  I recommend wearing gloves.  It'll be pretty sticky.  Take half of the mixture and place it in a food processor.  Process until the mixture breaks down into very small pieces.  Transfer it back to the mixing bowl and combine it with the remaining mixture using your hands.  Press mixture into an 8x8 inch pan lined with parchment paper or plastic wrap and place in the freezer until firm, about 30-60 min.  Cut bars into desired pieces and store in the refrigerator or freezer if you like them chewier.  This will keep for one to two months when cooled.

From the book, Raw and Simple

Raw Chocolate Mousse

1/2 cup pitted medjool dates, soaked
1/2 cup agave nectar or maple syrup
1 tsp vanilla extract, optional
1-1/2 cups mashed avocadoes (approx. 3 med avocados or 2 large ones)
3/4 cup organic cocoa or carob powder
1/2 cup water

Place the dates, agave nectar and vanilla extract in a food processor and process until smooth.  Add the mashed avocado and cocoa powder and process until creamy.  You many need to stop and scrape down the sides of the bowl with a spatula a few times.  Add the water and process until smooth.  Serve at room temperature or chilled.  Stored in a sealed container in the refrigerator, Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the freezer.

**Frosting:  Leave out the water and use coconut butter or oil instead.
**Fudgesicles:  Freeze the mousse in ice cube trays or popsicle containers.  Thaw for 5 min before serving.
**Sauce or Fondue:  Increase the water to 1 cup.


Coconut Chia Pudding

1/2 cup chia seeds
2 1/2 cups fresh coconut water blended with meat from one coconut. (You can also use any nut milk instead of coconut water)
3 Tbs. agave
1 Tbs. vanilla

Stir all ingredients in a bowl, I like to use a whisk.  Allow to chill 4 hours or overnight.  Stir again before serving adding more coconut water if too thick. Dust the top with cinnamon or carob powder for garnish.
Color Me Chia!
Create your own rainbow of chia puddings by adding fruit to the coconut water.  Variations: blue- blueberries, red- strawberries, green- kiwis, yellow- mangos, HAVE FUN!

From by Charmaine Vierra

Maple Walnut Soft Serve Ice Cream

Frozen peeled bananas
Maple Syrup (not raw but low on glycemic index)
Raw walnuts

Put frozen bananas through a champion juicer with a blank screen alternating with walnuts and maple syrup and it comes out as soft serve ice cream!  Serve in little parfait dishes with a some chopped walnuts on top.  Can drizzle some maple syrup on top as well :-)  Enjoy!!