This ice cream is now my very favorite!!! It tastes better than regular mint chocolate chip ice cream to me!
Place in food processor with the S blade:
1-1/2 cups raw cashews
2 large organic avocados, ripe
Process until smooth. Then slowly mix in:
2 cups filtered water
Then mix in:
1 cup raw agave nectar OR 1/2 cup raw honey + 1/3 cup raw honey
2 tbsp raw extra virgin coconut oil
2 tsp raw hemp oil
2 tsp vanilla extract
1/2 tsp apple cidar vinegar (optional)
1-2 tsp natural peppermint extract or peppermint essential oil
Process until very smooth. Then pour into an ice cream maker and freeze according to the directions or the machine. If you don't have an ice cream maker, just pout into a container and place in freezer. Take out every 1/2 hour till it's frozen and stir thoroughly. Serve with raw cacao nibs sprinkled on top and garnished with fresh mint leaves!!!
This recipe was adapted from a recipe for Avocado Ice Cream at http://www.goneraw.com/
Sunday, May 15, 2011
Vanilla Coconut Cream
Place in high powered blender:
Meat from one large young coconut
2 tbsp raw agave nectar
1/2 cup soaked raw cashews (soak for 2 hours)
1/2 tsp pure vanilla extract
2 tbsp. coconut oil
4 tbsp of fresh young coconut water
pinch of Himalayan or Celtic sea salt
Blend until very smooth. Place in serving container and chill for at least 2 hours before serving.
**Adapted from http://inspiredbyeverything.blogspot.com/
Meat from one large young coconut
2 tbsp raw agave nectar
1/2 cup soaked raw cashews (soak for 2 hours)
1/2 tsp pure vanilla extract
2 tbsp. coconut oil
4 tbsp of fresh young coconut water
pinch of Himalayan or Celtic sea salt
Blend until very smooth. Place in serving container and chill for at least 2 hours before serving.
**Adapted from http://inspiredbyeverything.blogspot.com/
Strawberry or Peach Pie, Fresh
Pie Crust:
1/2 cup dates
1/2 cup almonds
To make the pie crust: Put the almonds into food processor and blend until almonds are finely chopped. Add dates and blend until mixture is crumbly. Press mixture into pie plate--fluting the edges if desired.
Filling: 2-3 baskets of fresh strawberries washed and stemmed. Slice the strawberries in half. Set aside while preparing sauce.
Sauce: Put 3/4 cup strawberries in blender with 2 tbsp. raw agave nectar. Blend and pour over the strawberries, mix to coat strawberries.
Put strawberries into pie shell. Top with raw vegan cream of your choice. I like vanilla coconut cream on it!
For peach pie, just use fresh sliced peaches instead of strawberries and follow the same procedure.
Mary Ann's Home Kitchen by Mary Ann Jones
1/2 cup dates
1/2 cup almonds
To make the pie crust: Put the almonds into food processor and blend until almonds are finely chopped. Add dates and blend until mixture is crumbly. Press mixture into pie plate--fluting the edges if desired.
Filling: 2-3 baskets of fresh strawberries washed and stemmed. Slice the strawberries in half. Set aside while preparing sauce.
Sauce: Put 3/4 cup strawberries in blender with 2 tbsp. raw agave nectar. Blend and pour over the strawberries, mix to coat strawberries.
Put strawberries into pie shell. Top with raw vegan cream of your choice. I like vanilla coconut cream on it!
For peach pie, just use fresh sliced peaches instead of strawberries and follow the same procedure.
Mary Ann's Home Kitchen by Mary Ann Jones
Peanut Sauce Without Peanuts
3/4 cup raw cashew butter
1/4 cup raw agave syrup
2 tbsp. fresh squeezed lime juice
1/3-1/2 cup fresh squeezed orange juice
1/4 cup Bragg Liquid Aminos OR Nama Shoyu (a raw lower sodium alternative)
1 inch peeled and finely grated fresh ginger
2 cloves minced fresh garlic
1 red or green thai chili pepper (only if you like spicy things!)
1/4-1/2 cup almonds, finely chopped (optional)
Combine all ingredients except chopped almonds in bowl and mix with a wire whip or blend in blender. Then add the chopped almonds after blending. Serve as a sauce on kelp noodles or as a dip for raw salad wraps or veges.
**This recipe was inspired by Mary Ann's Home Kitchen by Mary Ann Jones. I added ginger, garlic and chili pepper to it to fit my taste. You can adjust it to how you like it also!
1/4 cup raw agave syrup
2 tbsp. fresh squeezed lime juice
1/3-1/2 cup fresh squeezed orange juice
1/4 cup Bragg Liquid Aminos OR Nama Shoyu (a raw lower sodium alternative)
1 inch peeled and finely grated fresh ginger
2 cloves minced fresh garlic
1 red or green thai chili pepper (only if you like spicy things!)
1/4-1/2 cup almonds, finely chopped (optional)
Combine all ingredients except chopped almonds in bowl and mix with a wire whip or blend in blender. Then add the chopped almonds after blending. Serve as a sauce on kelp noodles or as a dip for raw salad wraps or veges.
**This recipe was inspired by Mary Ann's Home Kitchen by Mary Ann Jones. I added ginger, garlic and chili pepper to it to fit my taste. You can adjust it to how you like it also!
Elizabeth's Raw Hummus
Place in food processor with the S blade:
1 cup sprouted garbanzo beans (soak in filtered water 1 cup dry organic garbanzo beans 10-12 hours, rinse them well and let them sprout at room temperature for 2-3 days while rinsing 1-2 times a day)
1 cup raw cashews, soaked in filtered water for at least 2 hours OR raw tahini
1 ripe organic avocado
1/2 cup fresh cilantro, chopped
1 organic tomato, chopped
4 cloves fresh garlic
2-4 tabsp. fresh squeezed, organic lemon or lime juice or both
1/2 tbsp. vegesal
1 tsp. ground cumin (optional)
1/4 cup water OR cold-pressed, extra virgin olive oil
Process until smooth. Serve as a topping for raw bread or crackers or as a dip for veges :-) Mmmmm.....
**Garbanzoes are VERY HIGH in plant protein. If you are an athlete or someone who exercises a lot, you will find this hummus helpful to replace some of the protein lost in our muscles as you exercise. However, if you only exercise moderately or not at all, be careful how much protein you consume because it can lead to health challenges if too large of a percentage is consumed.
1 cup sprouted garbanzo beans (soak in filtered water 1 cup dry organic garbanzo beans 10-12 hours, rinse them well and let them sprout at room temperature for 2-3 days while rinsing 1-2 times a day)
1 cup raw cashews, soaked in filtered water for at least 2 hours OR raw tahini
1 ripe organic avocado
1/2 cup fresh cilantro, chopped
1 organic tomato, chopped
4 cloves fresh garlic
2-4 tabsp. fresh squeezed, organic lemon or lime juice or both
1/2 tbsp. vegesal
1 tsp. ground cumin (optional)
1/4 cup water OR cold-pressed, extra virgin olive oil
Process until smooth. Serve as a topping for raw bread or crackers or as a dip for veges :-) Mmmmm.....
**Garbanzoes are VERY HIGH in plant protein. If you are an athlete or someone who exercises a lot, you will find this hummus helpful to replace some of the protein lost in our muscles as you exercise. However, if you only exercise moderately or not at all, be careful how much protein you consume because it can lead to health challenges if too large of a percentage is consumed.
Elizabeth's Raw Unleavened Bread
Place in large food processor with the S blade:
2 cups spouted kamut grain berries (soak grain overnight in filtered water and then rinse for 2-3 days while letting it sprout at room temperature--it can then be kept in the refrigerator until you're ready to use it)
2 cups soaked oat grain berries (soak in filtered water for at least 12-18 hours, then let it set at room temperature for 1-2 days making sure to rinse it at least once a day--it won't sprout but the berries will swell and soften and this activates the enzymes and other nutrients making them more available for assimilation)
1-2 cups almond pulp from almond milk
1/2 cup ground flax meal
1/2 cup organic raisins OR
2-3 tbsp. raw honey or agave
1 tsp sea salt
Process until smooth, stopping every so often to scrape down the sides. If you have a dough setting on your processor, use it. Then empty dough out onto the paraflex sheets of your dehydrator. Rolled or press dough out in to a thin layer--about 1/8 inch thick. Score it with a knife or pizza cutter into the size you prefer. Place in the dehydrator and set it to 105-110 degrees F. Dehydrate for 4-6 hours, then turn it over onto the mesh sheet of the dehydrator, removing the paraflex sheet. Dehydrate for another 4-6 hours or more depending on how soft, firm or crunchy you like it. Serve with raw almond or cashew butter and raw raspberry jam or raw honey, raw hummus, avocado and tomato and sprouts or any other raw toppings you'd like! It can be warmed in the dehyrator for about 30-60 min. before eating it to resemble the warm sensation of toast :-)
***Notice: This recipe can be made with only the sprouted kamut and it sticks together a little better. If you leave out the oat groats, use only 1/2 cup almond pulp or almonds and the raisins instead of the agave. Try it both ways (with and without oats) and see which one you like!
2 cups spouted kamut grain berries (soak grain overnight in filtered water and then rinse for 2-3 days while letting it sprout at room temperature--it can then be kept in the refrigerator until you're ready to use it)
2 cups soaked oat grain berries (soak in filtered water for at least 12-18 hours, then let it set at room temperature for 1-2 days making sure to rinse it at least once a day--it won't sprout but the berries will swell and soften and this activates the enzymes and other nutrients making them more available for assimilation)
1-2 cups almond pulp from almond milk
1/2 cup ground flax meal
1/2 cup organic raisins OR
2-3 tbsp. raw honey or agave
1 tsp sea salt
Process until smooth, stopping every so often to scrape down the sides. If you have a dough setting on your processor, use it. Then empty dough out onto the paraflex sheets of your dehydrator. Rolled or press dough out in to a thin layer--about 1/8 inch thick. Score it with a knife or pizza cutter into the size you prefer. Place in the dehydrator and set it to 105-110 degrees F. Dehydrate for 4-6 hours, then turn it over onto the mesh sheet of the dehydrator, removing the paraflex sheet. Dehydrate for another 4-6 hours or more depending on how soft, firm or crunchy you like it. Serve with raw almond or cashew butter and raw raspberry jam or raw honey, raw hummus, avocado and tomato and sprouts or any other raw toppings you'd like! It can be warmed in the dehyrator for about 30-60 min. before eating it to resemble the warm sensation of toast :-)
***Notice: This recipe can be made with only the sprouted kamut and it sticks together a little better. If you leave out the oat groats, use only 1/2 cup almond pulp or almonds and the raisins instead of the agave. Try it both ways (with and without oats) and see which one you like!
Tuesday, April 26, 2011
Breakfast or Dessert Bars--Lemon or Orange-Date
Crust:
2 cups walnuts or pecans
1 cup golden flax seeds, ground
4 Tbsp. raw agave syrup
1/2 tsp. coriander or cinnamon
Place nuts in food processor and process until coarsely ground. Add ground flax seeds, coriander and agave, 1 Tbsp. at a time. Pulse lightly until mixture is crumbly, not doughy. Do not over process. Sprinkle and press 1/2 of the mixture into an 8"x8" pan. Set the other 1/2 mixture aside.
Filling:
2 cups pitted dates
3 Tbsp. water
Juice and zest of 1 orange or 1 lemon (I use some of both)
Juice the orange and/or lemon and soak the dates in the juice and water for 10 min. while making crust.
In a food processor, combine the dates, soak water and zest and puree until smooth. Spread the date mixture over the crust evenly. Crumble remaining crust over top. Press and smooth the top of crust gently. Dried apricots, pineapple, raisins or prunes may be used instead of dates.
**For best results, cool in refrigerator overnight so the filling will thicken. It's easier to cut into squares that way. But if you don't mind it being a bit soft you can eat it immediately :-)
Mary Ann's Home Kitchen, by Mary Ann Jones
2 cups walnuts or pecans
1 cup golden flax seeds, ground
4 Tbsp. raw agave syrup
1/2 tsp. coriander or cinnamon
Place nuts in food processor and process until coarsely ground. Add ground flax seeds, coriander and agave, 1 Tbsp. at a time. Pulse lightly until mixture is crumbly, not doughy. Do not over process. Sprinkle and press 1/2 of the mixture into an 8"x8" pan. Set the other 1/2 mixture aside.
Filling:
2 cups pitted dates
3 Tbsp. water
Juice and zest of 1 orange or 1 lemon (I use some of both)
Juice the orange and/or lemon and soak the dates in the juice and water for 10 min. while making crust.
In a food processor, combine the dates, soak water and zest and puree until smooth. Spread the date mixture over the crust evenly. Crumble remaining crust over top. Press and smooth the top of crust gently. Dried apricots, pineapple, raisins or prunes may be used instead of dates.
**For best results, cool in refrigerator overnight so the filling will thicken. It's easier to cut into squares that way. But if you don't mind it being a bit soft you can eat it immediately :-)
Mary Ann's Home Kitchen, by Mary Ann Jones
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