January 7th, 2013
This is only about half of what I made. They were so good that I ate a bunch of them before I had a chance to take the picture!
You know those pre-made Kale chips that you see in whole food and organic grocery stores that cost an arm and a leg? Well now you can make you’re own, for far less! Based on the ingredients from the store-bought chips I have developed my own recipe. These chips are so good that even my meat-eating boyfriend loves them. And they are 100% vegan and mostly raw (nutritional yeast is not raw). My boyfriend has requested that I keep some for him this weekend, but I’m not sure that they will last that long. They are just too delicious!
These chips require the use of a dehydrator and take some time to dehydrate, but they are well worth the wait.
Read the rest of this entry »
May 15th, 2012
This delicious raw soup is incredibly spicy. The garlic is really strong in this soup so if you’re not a fan of garlic, leave out one or both of the cloves.
1 c. water
2 c. spinach
2 stalks of celery, chopped
1 tsp cumin
1 tsp crushed red pepper
2 cloves garlic, peeled
Sea salt, to taste
Add all ingredients besides spices and garlic to the food processor and process on high until smooth. Add cumin, crushed red pepper and garlic and process until the soup is well mixed. Add salt to taste. Serve and garnish with crushed red pepper.
May 1st, 2012
Another delicious raw soup. This one is made with carrot juice, avocado for thickening, and spices. It is very tasty and good for digestion!
1 c. fresh carrot juice
1/4 c. fresh parsley
1/4 c. fresh cilantro
1 tsp. ground ginger
1 tsp ground coriander
Add carrots, avocados, parsley, cilantro, ginger and coriander to the blender and blend until smooth. Serves 1.
April 24th, 2012
I have been trying to create a delicious raw soup, and I have found one that I love. This raw “cream” of broccoli soup is delicious, and it is yet another way for me to use cashew cheeze! It tastes just like the real thing. And it’s completely raw, vegan, and acceptable on the Clean program!
1/2 c. cashews (pre-soaked overnight)
1 head of broccoli
1 tbsp fresh chives
1 small garlic clove
1 c. distilled water
Cumin, salt and freshly ground black pepper to taste
Drain the water from the soaked cashews. Place the cashews in the food processor and process until they have the consistency of ricotta.
While processing the cashews to make the “cream”, chop the broccoli into florets and remove the stalks. Chop up the chives, peel and slice the avocado, and peel and chop the garlic. Add florets, avocado, garlic, and chives to processor.
Process ingredients until smooth, adding water as needed. I found that I had to use about a half cup of water. Once it is smooth, add water to reach your desired consistency.
Add spices to taste. Garnish with parsley and serve. Delicious!
Makes 2 servings.
February 1st, 2012
Everything tastes better with cumin and curry powder. And this dish is no exception.
1/3 c. sun-dried tomatoes
2 tomatoes (I used Roma)
2 cloves garlic
Curry powder and cumin to taste
Chop up tomatoes and add along with sun-dried tomatoes to food processor. Process until smooth. Add garlic cloves (peeled), curry powder and cumin and process until mixed.
Chop carrots into 1/2-inch pieces. Add to processor and chop (using the chop setting on your processor or a low mix setting) to make smaller carrot pieces. Serve.
Variations: Use fresh basil and oregano in place of the curry powder and cumin for an Italian dish.
January 9th, 2012
I have been looking to have something crunchy and bread/cracker-like, so I decided to make flax crackers. These crackers are perfect with the Italian cashew cheeze!
1 c. raw flax seeds
Juice of 1/2 lemon
1 clove garlic
1/2 orange bell peper
1 c. grape tomatoes
Soak flax seeds (optional) for at least two hours. Drain off excess water as well as you can (the seeds will get clumpy). Add ingredients to food processor. Process until smooth. The seeds will stay mostly whole, but all other ingredients should be well-mixed.
Pour mixture onto a non-stick dehydrator sheet and spread into a thin layer (about 1/8-inch thick). Score the sheet into crackers (about 2″ x 3″) and place in the dehydrator. Dehydrate for 3-4 hours at 115 degrees F (I use the Excalibur 3900). Flip crackers over by placing another non-stick sheet over top and another dehydrator tray and flipping. Then peel the non-stick sheet off of what is now the top of the crackers. Place back into the dehydrator for another 3-4 hours or until dry. The dryer the cracker, the crispier it will be. I prefer a slightly softer cracker so I dehydrated mine for about 6 hours (three on each side).
Break the crackers on the score lines and serve with cheeze or use as sandwich “bread”.
Try other veggies for a different flavor. Onions could be good. Get creative with it!
January 4th, 2012
I have been craving ravioli so I decided to make a raw vegan version. This Rawvioli is a delicious and filling meal and so pretty too!
Jicama – thinly sliced
1 c. cashews (soaked overnight)
Fresh basil to taste
Fresh oregano to taste
1 Tomato, chopped
2 Cloves of garlic, minced
1 Lemon, juiced
Italian Cashew Cheeze
Add cashews, lemon juice and 2 cloves of garlic to the food processor. Process until the consistency is similar to that of ricotta (or whatever consistency you prefer). Add basil and oregano and pulse until mixed.
Take a thin slice of jicama and spread the cheeze on it. Take another thin slice and place it on top. Repeat to make as many rawviolis as you’d like.
Tomato “Cream” Sauce
Take the remainder of the Italian Cashew Cheeze and add the chopped tomatoes. Process until creamy. Pour sauce over the jicama rawvioli, garnish (I used basil and tomatoes) and serve.
December 20th, 2011
This is a delicious and colorful dish. The spices create a warming sensation that is perfect in the winter cold and the taste combination is amazing.
Four bell peppers
Chili Powder (optional)
Chop tomato and two bell peppers. Add, with spinach to a bowl. Add cumin and chili powder to taste. Mix up ingredients and cover. Let sit for about a half hour to allow the flavors to marinate.
Remove the stem from the two remaining bell peppers. Slice off the top to give you a flat opening bell pepper “bowl”. Scoop out the seeds and white pulp.
Fill “bowls” with stuffing and serve.
December 12th, 2011
One of the foods I’ve missed the most since going 100% raw is hummus. Chickpeas, which are normally in hummus, must be cooked or sprouted to be used. For a raw replacement, I tried zucchini. Read the rest of this entry »
November 30th, 2011
Don’t want to wait for your cookies? Make some no-bake raw cashew cookies. These delicious healthy treats can be a great alternative to your normal holiday cookies. And they taste so good, you’d never guess they contain no added sugar, and are vegan and gluten-free!
The ingredients are simple:
1/2 c. cashews
1 – 1/3 c. dates tightly packed
1/4 tsp. pure vanilla extract (add more or less to your taste)
Soak cashews and dates for one hour. Soaking the dates allows them to rehydrate a bit. Soaking the cashews breaks down the natural phytates which block the absorption of minerals such as calcium.
Drain dates and cut them in half removing the pits.
Add ingredients to a food processor. Process until the nuts and dates are in small pieces. Remove and shape into balls or make bars or cookies. Or just eat directly from the food processor (just don’t eat the blade)!
Try other nuts (walnuts, pecans, almonds…)
Use raisins or other dried fruit instead of dates.