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
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!
Tuesday, August 16, 2011
Vanilla Cheezcake with Fresh Blackberry Topping, Raw Vegan Style
Crust:
2 cups raw almonds
1 cup dried medjool dates, chopped
Dash sea salt
Blend in a food processor until finely chopped. Press mixture into a spring form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.
Filling:
3-1/2 cups raw cashews-soaked for at least one hour
3/4 cup fresh lemon juice
3/4 cup raw agave
1 cup organic, raw coconut oil-liquefied (let it sit in hot water long enough for it to become liquid)
1/2 cup water
1 vanilla bean or 2 tsp pure vanilla extract
1/2 tsp celtic sea salt
Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes... the texture should be nice and creamy. Pour filling into spring form pan on top of crust and spread out until smooth. Cover with foil or plastic wrap and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about an hour. Even though you have to freeze this cake to set it up, it is not a frozen cake.. once refrigerated, it takes on an extremely similar texture to a regular ol' cheesecake.
Blackberry Sauce:
2 pints fresh blackberries
4-6 large dried medjool dates, chopped
2 Tbs. raw agave
Place in food processor and pulse briefly to integrate but don't let the texture become smooth--let it stay chunky with berry pieces. Spoon over the cake and serve with a mint leave to garnish. YUM!!!
From: http://www.manifestvegan.com/
2 cups raw almonds
1 cup dried medjool dates, chopped
Dash sea salt
Blend in a food processor until finely chopped. Press mixture into a spring form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.
Filling:
3-1/2 cups raw cashews-soaked for at least one hour
3/4 cup fresh lemon juice
3/4 cup raw agave
1 cup organic, raw coconut oil-liquefied (let it sit in hot water long enough for it to become liquid)
1/2 cup water
1 vanilla bean or 2 tsp pure vanilla extract
1/2 tsp celtic sea salt
Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes... the texture should be nice and creamy. Pour filling into spring form pan on top of crust and spread out until smooth. Cover with foil or plastic wrap and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about an hour. Even though you have to freeze this cake to set it up, it is not a frozen cake.. once refrigerated, it takes on an extremely similar texture to a regular ol' cheesecake.
Blackberry Sauce:
2 pints fresh blackberries
4-6 large dried medjool dates, chopped
2 Tbs. raw agave
Place in food processor and pulse briefly to integrate but don't let the texture become smooth--let it stay chunky with berry pieces. Spoon over the cake and serve with a mint leave to garnish. YUM!!!
From: http://www.manifestvegan.com/
Thai Coconut Soup
2 young coconuts
Drain, then set aside coconut water. Cut open, or smash on cement to break. Blend some of the coconut water with all the meat together in vitamix. Then add:
1 med. garlic clove
1 Tbs. cold-pressed olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
1/2 cup basil
1/2 cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of the thai pepper (optional)
Garnish with chopped or grated vegetables or edible flower petals. Serves 4 people as an appetizer.
From: http://www.rawbc.org/
Drain, then set aside coconut water. Cut open, or smash on cement to break. Blend some of the coconut water with all the meat together in vitamix. Then add:
1 med. garlic clove
1 Tbs. cold-pressed olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
1/2 cup basil
1/2 cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of the thai pepper (optional)
Garnish with chopped or grated vegetables or edible flower petals. Serves 4 people as an appetizer.
From: http://www.rawbc.org/
Raw Organic Fudge
2 cups organic raw cashews, no salt
1/4 cup organic extra virgin raw coconut oil
1/2 cup organic, raw cocoa powder, unsweetened
1/2 cup organic raw agave nectar
4-6 drops peppermint essential oil (optional)
1/2 cup chopped pecans, walnuts or macadamia nuts (optional)
Place cashews in a food processor and process for 8-10 minutes until you have a nice shiny cashew butter. This will make about 1 cup of cashew butter. Next, stir in remaining ingredients by hand. Finally, spread mixture in 8x8 pan and refrigerate or freeze for 2-1/2 hours. Cut, serve (chilled) and enjoy.
1/4 cup organic extra virgin raw coconut oil
1/2 cup organic, raw cocoa powder, unsweetened
1/2 cup organic raw agave nectar
4-6 drops peppermint essential oil (optional)
1/2 cup chopped pecans, walnuts or macadamia nuts (optional)
Place cashews in a food processor and process for 8-10 minutes until you have a nice shiny cashew butter. This will make about 1 cup of cashew butter. Next, stir in remaining ingredients by hand. Finally, spread mixture in 8x8 pan and refrigerate or freeze for 2-1/2 hours. Cut, serve (chilled) and enjoy.
Wednesday, June 1, 2011
Jumble Berry Upside-Down Cake
I just recently made this for a potluck and it was appreciated by many. But all I had was a big container of strawberries from Costco. I decided to make it anyway using 2-1/2 cups of strawberries only. It ended up being delicious! I've also made it as a pineapple upside-down cake by using small sliced pineapple in place of the berries.
1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 Tbsp raw agave syrup
2-1/2 cup shortbread crust (see recipe below)
Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 min. Line a 6-inch cake pan with a parchment-paper round. Place half of the berries on the paper. Top with half of the shortbread crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refriegerator for at least 30 min or up to 12 hours before serving. To serve, run a knife around th edge of the pan to loosen the cake. Place a serving plate upside down on the cake pan. Invert, then lift the pan off carefully. Remove the parchment round. Cut carefully into slices and served with a cake server. Top with coconut whipped cream or serve with Awesome Vanilla Ice Cream (raw vanilla ice cream) in the 2010 part of the blog.
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 a food processor fitted with the S blad. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don't over-process. You can store this in a sealed container for up to a month in the refrigerator or 3 months in the freezer.
Sunday, May 15, 2011
Granola Raw
1/2 cup raw almonds
8 pitted dates, chopped
1/2 cup raw sunflower seeds
1/2 tsp ground coriander
1/2 cup raw walnuts
Dash Celtic Sea Salt
Place the almonds, seeds and walnuts in a food processor fitted with the S blade and pulse briefly, just until coarsely chopped. Add the dates, coriander, and salt and process pulsing briefly again. After pouring into a bowl or carton, stir in:
1 cup sprouted, dehydrated buckwheat groats
Serve with raw almond milk or use as a topping for oatmeal fresh along with some raisins or craisins. Enjoy!
**I also have added pumpkis seed and pecans to this recipe and that was delicious also!
Mary Ann's Home Kitchen by Mary Ann Jones
8 pitted dates, chopped
1/2 cup raw sunflower seeds
1/2 tsp ground coriander
1/2 cup raw walnuts
Dash Celtic Sea Salt
Place the almonds, seeds and walnuts in a food processor fitted with the S blade and pulse briefly, just until coarsely chopped. Add the dates, coriander, and salt and process pulsing briefly again. After pouring into a bowl or carton, stir in:
1 cup sprouted, dehydrated buckwheat groats
Serve with raw almond milk or use as a topping for oatmeal fresh along with some raisins or craisins. Enjoy!
**I also have added pumpkis seed and pecans to this recipe and that was delicious also!
Mary Ann's Home Kitchen by Mary Ann Jones
A Typical Day in the RAW!!!
Upon rising:
Drink 3-4 cups filtered water with the juice of 1/4-1/2 lemon or lime in it WHILE reading the Bible, praying and journaling. Every other day I take 2 PB8 capsules with my water (probiotics).
After this settles, I go exercise heavily. Then I come home, shower vigorously with hot and cold water. Then get dressed and ready for the day.
Breakfast:
Green Smoothie--see recipe in Sept. 2010 (I also add 2 tbsp of ground flax seed to just a small portion of it and eat it like a pudding.
If I didn't exercise at all or only very lightly, I would have only the green smoothie for breakfast but since I'm usually marathon training, I need complex carbohydrates to give my body sustained energy for a longer period of time. For this reason I also have ONE of these options listed here as additional nutrients for my day:
A small bowl of oatmeal fresh with raw granola sprinkled on top and a little raw almond date milk
OR
2-3 pieces of raw bread with raw almond butter and raisin or raw fruit jam
OR
1 banana sliced into a bowl with raw granola sprinkled on top with a little raw almond milk
Then throughout the day I drink filtered water very generously in between meals--always try to wait at least an hour after eating before drinking water so that the food digests well without the dilution of water for the digestive juices of the stomach. 4 quarts a day is usual for me but sometimes more or less depending on my activity level or the climate.
Lunch:
A Big Green Salad with lentil or mung bean sprouts--see dressing recipes in the early part of my blog of 2010
OR
Broccoli Raisin Sunflower Seed Salad
OR
Raw Cabbage Slaw with lentil sprouts
Again, if I qualified for the category of couch potato or didn't exercise very much, that's all I would eat for lunch. But since I'm not in that category at all, I usually add
Raw crackers with raw hummus
OR
Raw falafels with raw sour cream
OR
Raw Soup
on the side for extra carbohydrates for energy, protein for rebuilding and fat for the purpose of oiling my machine and helping everything to function smoothly so to say.
I like adding fresh alfalfa or clover sprouts to top the crackers or sometimes slices of avocadoes, tomatoes or fresh salsa. Cilantro and red onions are also some of my favorite ways to add flavor and color to my side dishes.
Some of my favorite raw soups are raw corn chowder, thai coconut soup and there's a new one I'm going to try called creamy asparagus soup. I just had a client give me some wonderful fresh, organic asparagus from her garden that I will use to make this!
Very light supper:
Fresh organic fruit or fruit smoothie only OR if I'm still hungry I add to this some raw bread or crackers
Continue to hydrate with filtered water throughout the evening before bed and sometimes for a treat I drink a hot cup of herbal tea... with stevia or raw agave or honey for sweetening. I like peppermint, chamomile, Tazo Passion, ginger or India Spice flavors of tea. I've learned to make the India Spice tea into something like I used to drink at Starbucks called a chai latte. I just use one india spice tea bag and one ginger tea bag and then add a little raw almond milk along with the sweetening. Mmmmm.... Very warm and comforting.
**The principle to remember is that the closer we consume food to it's fresh, whole and natural state, the more nutrients it will have for a body's to use for cleansing, rebuilding, repair and energy! Look for the plant the food grew on and it you can find it and it's still pretty close to the whole food form, you are making a good choice. If it hasn't been heated above 110 degrees F, you are actually assimilating close to 100% of the available nutrients. If it has been heated hotter, then you are only getting about 20% of the nutrients because an average of 80% of the nutrients and 100% of the enzymes has been destroyed in cooked food. This doesn't allow your body to process and utilize them very well and there is more waste and debris left in your system to get rid of. Over time this can cause many health challenges.
Drink 3-4 cups filtered water with the juice of 1/4-1/2 lemon or lime in it WHILE reading the Bible, praying and journaling. Every other day I take 2 PB8 capsules with my water (probiotics).
After this settles, I go exercise heavily. Then I come home, shower vigorously with hot and cold water. Then get dressed and ready for the day.
Breakfast:
Green Smoothie--see recipe in Sept. 2010 (I also add 2 tbsp of ground flax seed to just a small portion of it and eat it like a pudding.
If I didn't exercise at all or only very lightly, I would have only the green smoothie for breakfast but since I'm usually marathon training, I need complex carbohydrates to give my body sustained energy for a longer period of time. For this reason I also have ONE of these options listed here as additional nutrients for my day:
A small bowl of oatmeal fresh with raw granola sprinkled on top and a little raw almond date milk
OR
2-3 pieces of raw bread with raw almond butter and raisin or raw fruit jam
OR
1 banana sliced into a bowl with raw granola sprinkled on top with a little raw almond milk
Then throughout the day I drink filtered water very generously in between meals--always try to wait at least an hour after eating before drinking water so that the food digests well without the dilution of water for the digestive juices of the stomach. 4 quarts a day is usual for me but sometimes more or less depending on my activity level or the climate.
Lunch:
A Big Green Salad with lentil or mung bean sprouts--see dressing recipes in the early part of my blog of 2010
OR
Broccoli Raisin Sunflower Seed Salad
OR
Raw Cabbage Slaw with lentil sprouts
Again, if I qualified for the category of couch potato or didn't exercise very much, that's all I would eat for lunch. But since I'm not in that category at all, I usually add
Raw crackers with raw hummus
OR
Raw falafels with raw sour cream
OR
Raw Soup
on the side for extra carbohydrates for energy, protein for rebuilding and fat for the purpose of oiling my machine and helping everything to function smoothly so to say.
I like adding fresh alfalfa or clover sprouts to top the crackers or sometimes slices of avocadoes, tomatoes or fresh salsa. Cilantro and red onions are also some of my favorite ways to add flavor and color to my side dishes.
Some of my favorite raw soups are raw corn chowder, thai coconut soup and there's a new one I'm going to try called creamy asparagus soup. I just had a client give me some wonderful fresh, organic asparagus from her garden that I will use to make this!
Very light supper:
Fresh organic fruit or fruit smoothie only OR if I'm still hungry I add to this some raw bread or crackers
Continue to hydrate with filtered water throughout the evening before bed and sometimes for a treat I drink a hot cup of herbal tea... with stevia or raw agave or honey for sweetening. I like peppermint, chamomile, Tazo Passion, ginger or India Spice flavors of tea. I've learned to make the India Spice tea into something like I used to drink at Starbucks called a chai latte. I just use one india spice tea bag and one ginger tea bag and then add a little raw almond milk along with the sweetening. Mmmmm.... Very warm and comforting.
**The principle to remember is that the closer we consume food to it's fresh, whole and natural state, the more nutrients it will have for a body's to use for cleansing, rebuilding, repair and energy! Look for the plant the food grew on and it you can find it and it's still pretty close to the whole food form, you are making a good choice. If it hasn't been heated above 110 degrees F, you are actually assimilating close to 100% of the available nutrients. If it has been heated hotter, then you are only getting about 20% of the nutrients because an average of 80% of the nutrients and 100% of the enzymes has been destroyed in cooked food. This doesn't allow your body to process and utilize them very well and there is more waste and debris left in your system to get rid of. Over time this can cause many health challenges.
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