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Raw Chinese Cabbage Salad with Sweet Red Pepper and Ginger Dressing

 Every year we let the kids pick out new foods or we bring ones home that we haven't tried for a while. Last week radishes, (not common at our house), sugar-snap peas and fresh ginger made it in the cart. I knew I wanted to make some kind of a fresh Chinese Salad. I have also been experimenting with salt-free dishes-it's harder than I expected, but I know it's better for us. Well, the salad turned out light, crunchy, and wonderful with a slightly spicy, yet sweet coating from the dressing.

Chinese Cabbage Salad
3 C Kale, washed, torn into bite-size pieces and massaged for a better flavor
1/2 Head of Cabbage, I used red, either type works
1/4 tsp Sea Salt
1 C Sugar-Snap Peas
1/2 Red Bell Pepper, chopped
5 Radishes, sliced
1/2 Carrots, shredded
1 Avocado
1/4 C Sesame Seeds

Sweet Red Pepper and Ginger Dressing
1/2 C Cold Pressed Ext. Virgin Olive Oil
1 Red Bell Pepper
1/4 in. Fresh Ginger, minced
1 Med. Garlic Clove, pressed
2 T Apple Cider Vinegar
1/4 Raw Honey
Blend together until smooth and there are no pepper chunks. It's okay if there are little pieces.

In a big salad bowl toss together Kale, Salt, and Cabbage with your hands. Add peas, peppers, radishes, and carrots.
Add 1 C of dressing to the salad.
Toss together lightly and top with cubed avocado and sesame seeds.
Store the rest of the dressing in an airtight bottle in the fridge. It keeps 4-5 days.
Serve with chopsticks and fresh Pineapple on the side if so desired and Enjoy.

Banana-Orange Slushy

Refreshing and sweet. This smoothie is a great base for any fruit or green smoothie, or great by itself. I wasn't feeling well one morning and this came to mind. Settled my stomach and I felt so refreshed after drinking it.

2 C Cold Water
2 Ripe Bananas
2 Big juicy Oranges, peels off
2 C or 1 tray of ice.
Blend on smoothie or high until it resembles a slushy.
Enjoy!

Raw Chocolate Christmas Fudge

 Fudge at Christmas time has been a tradition among many for years. This year you can enjoy a delicious creamy healthy fudge. It is so simple to put together and there is no sitting over the stove to make sure it doesn't burn, as with traditional fudge.
 It is rich and goes well with fresh Almond Milk, so you may want to leave some out on Christmas Eve for you-know-who.:)

1 C Agave
1/2 C Raw Honey
3/4 C Coconut Oil
1/2 C Raw cocoa Powder
1 1/2 C Raw Cashews
1/8 tsp Sea Salt (opt.)

Put everything in the blender and blend until smooth and creamy. Sometimes we like to add in a handful or two of walnuts.
Transfer to a 9x9 container and freeze for at least one hour before cutting.
Store in the freezer as it starts to get gooey and melt if it's left out too long.

Raw Chocolate Goji Berry Brittle

 I caught the bug! I have definitely been in a Holiday "Raw Treats Making" mood! This raw candy  reminds me of Christmas morning, when different types of brittle and candy lay in the dish, each tempting you to pick it! Well, you can feel good about picking THIS candy!
 Making raw candy-especially chocolate, is so much fun when you switch in and out different ingredients making different flavors. This delicate match of dark chocolate and Goji berries is amazing! The smooth chocolate melts in your mouth as you taste the sweet, sour, and crunchy Goji Berries. A great brittle.
Then, as if it could get any better, you have the option to top it with crushed almonds! It reminds me of a Raw Almond Rocha, though it doesn't have a toffee flavor, it has the crunch of it. Seriously, where has this been? Definitely a new fave, super simple, and a perfect raw treat for the holidays!

Dark Chocolate Coating
3/4 C Coconut Oil, melted (put it in the dehydrator for a few minutes to melt it, it needs to be all the way melted for best results)
1/2 C Organic Cocoa Powder
1/3 C Pure Maple Syrup

Whisk the raw chocolate sauce together.

Add
1 C Dried Goji Berries

Mix well and spread thin onto a cookie sheet lined with wax paper and sprinkle on a few more berries.
Add 1/2 C Chopped Almonds (opt)
Freeze until solid
Break into pieces and store in the freezer.

Raw Caramel Delights

Since we've been reading The Lion, The Witch, and the Wardrobe for Literature lately, (I home school my amazing 5 children if you didn't know), we have heard a lot about the "Turkish Delights" the White Witch gives to Edmund to entice him to come back. So with our new thick caramel we have discovered, we made our own "Raw Caramel Delights". Little sweet and salty bits of joy, you are sure to come back. :)

15 Soft Medjool Dates, pitted
1 T Coconut Oil, melted
1 T Almond Flour (almonds blended)
Dash of sea salt and cinnamon (I did two shakes of salt and cinnamon)

Blend together until the mixture sticks together and has formed a ball. It is thick and sticky.
Transfer to a bowl and freeze mixture for about 10 minutes to form a harder dough.
Take little pieces and form into caramel shapes with your hands, or any shape you want.
Top with an almond in each and lightly sprinkle with sea salt.
Store in the freezer.

Raw Snickers Bites

Snickers use to be one of my favorite candy bars, with the sweet and chewy caramel and the crunchy nuts combined, it makes your mouth water thinking about it. Well, after researching a few raw snickers recipes, and trying many, I came up with my own that we all loved. This time of year we love spending time together in the kitchen and making new and healthier "candy" alternatives. Raw candies can be so fun to make and I finally made a chocolate coating that wasn't too thick!

*Remember to melt coconut oil double-broiler style. I put the amount of oil in a glass bowl and set that in a bowl of hot water until melted, sometimes even covering it. OR set it in the dehydrator if you know you will be using it later.

You need:
High Speed Blender
9x9 Glass dish, lined with doubled over plastic wrap- you will be lifting the filling out, so you want it sturdy.
Wax Paper
Plate
Fork for dipping
Small Bowls for mixing 1 Batch of Thick Caramel Sauce
1 Batch Dark Chocolate Coating Sauce
1 Batch of "Nougat" filling
1 C Raw Spanish Peanuts

1.   Nougat Center
1 C Raw Cashews
1 C Organic Rolled Oats
1 T Coconut Oil, melted
4 Medjool Dates, pitted
2 T Agave
1/8 tsp Sea Salt
Blend on high until the mixture is well combined, you may need to stop it and push down the sides, then blend again.
Transfer the mixture to the 9x9 Glass Dish lined in plastic wrap.
Press it down in the bottom until even.
Set in the freezer and clean out the blender.

2. Thick Caramel
15 Soft Medjool Dates, pitted
1 T Coconut Oil, melted
1 T Fresh Almond Butter
Dash of sea salt and cinnamon (I did two shakes of salt and cinnamon)
Blend together until the mixture sticks together and has formed a ball. It is thick and sticky. (I plan to make caramel candies just out of this and also used this to put on caramel apple bites-coming in a later post)
Scoop this out onto the Nougat, spreading it around evenly. It is thick so spread it well.

Sprinkle 1 C Raw Spanish Peanuts onto the Caramel and gently press them into it.
Freeze until ready to coat.

3. Dark Chocolate Coating
3/4 Coconut Oil, melted
1/2 C Organic Cocoa Powder
1/3 C Pure Maple Syrup

Blend until mixed, or you can whisk it together. I like blending because the cocoa doesn't get everywhere :)

Pour this into a bowl.
Get out a plate and line it with wax paper.
Take the candy dish out of the freezer and pull up on the sides of the plastic, pulling it out, then take off the plastic and set it onto a cutting board. 
Cut evenly into 16 small pieces. 
With a fork scoop up one piece at a time and put them in the chocolate bowl.
Spoon chocolate onto the candy.
Lift out, letting any extra chocolate drip off into the bowl.
Set onto your wax paper plate. Continue to do this until all the pieces are dipped. Set them in the freezer until the chocolate solidifies. We left them about 1/2-1 hour. Take out and cut again if desired. We cut them again and stored them in the freezer in a thick plastic container for a quick yummy treat.
Enjoy!
~You could also use these as a topping for raw shakes and ice-creams!





Raw Orange-Pear Puddin' Tart

 With ripe D'Anjou Pears abundance on the counter, they were calling me to use them. Pears are so great by themselves that I rarely mix them with anything, but my kids and I wanted to make something new! One great thing about having 5 kids is that they are so willing to help make new yummy and healthy foods! Plus, they get to lick out the blender~motivating! :)
 This recipe can actually be made top to bottom or bottom to top. Here is what I mean, we made it into a tart, but liked it in pudding form better than more solid pie form, so you can make the Pudding first and top it with the crumbles of the crust, stick a pear slice and orange zest on top and voi-la, a great pudding cup. OR you can do it like this:

For the crust:

3/4 C Pecans
1 C unsweetened Shredded Coconut
1 C Pitted, Sun Dates
1/4 tsp Sea Salt

Blend on low until the nuts and dates are well chopped. You may  have to push the sides down a few times in the blender until it is mixed to your liking. I personally like small date pieces.
Press into a tart dish, pushing the sides up all the way around.

For the Pudding Filling:

1 Pear
2 C Cashews, soaked at least 10 minutes (warm water makes them soften faster)
1/2 C Raw Honey
1 tsp Pure Vanilla
2 Oranges, juiced (about 1/2 C fresh juice) *Scrape off some zest and set aside in a bowl before you juice them)

Blend on high until smooth, at least one cycle.
Pour into crust.
Top with fresh cut Pears and Orange Zest. 
Enjoy soft right away or refrigerate or freeze for a delicious dessert later.

Raw Cheesy Spinach Soup

When the cooler days call for more soup....so do the kids! We made this with a tomato base and a bit of chilli power to warm it up.

In the blender:
3 Large vine-ripe Tomatoes
1 1/2 C Water
1 T Sea Salt
1 C Cashews, soaked are best
1/4 C Nutritional Yeast
1 tsp Chilli Powder
1 tsp Braggs Organic Sprinkle-24 Herbs and Spice Seasoning
Twist of fresh ground black pepper

Blend until smooth. Transfer to a pot and heat on low adding:
1 Tomato, chopped
1 Avocado, cubed
1-2 Big handfuls of torn baby Spinach

Heat until warm to the touch,  the spinach should barely start to wilt, if you boil it you start to loose the living enzymes in the food.
Perfect lunch for a cool fall day!
Serves 4.
Enjoy!

Raw Raspberry Cheesecake

A mixture of tart raspberries and sweet raw honey are added together in this recipe for a flavor not to be forgotten. It is rich and creamy and one small slice will satisfy your sweet tooth. I used frozen, thawed raspberries for this recipe and the outcome was awesome. I hope you enjoy it too.

Start by getting out 1 C Frozen Raspberries and setting aside in a bowl to start thawing.

For the crust:
1 C Almonds
1 C Pecans
12 Medjool Dates, pitted
1/4 tsp Sea Salt
Blend or process together until it starts to clump together. You may have to push the mixture down a few times to get it well mixed, but it should resemble a sticky/crumbly mixture.
Transfer to a pie pan.
Press the crust down in the bottom and up around the sides.

For the filling:
3 C Raw Cashews, soaked 10 minutes
1/2 C Freshly Squeezed Lemon Juice (about 4 small ones)
1/3 C Raw Honey
1/4 C Pure Maple Syrup
3/4 C Coconut Oil
1 tsp Pure Vanilla

Blend the "filling" ingredients together on high, 1 minute or so until mixture is completely smooth.
Stir in the 1 C Raspberries.
Pour the filling into the pie crust.
Freeze until ready to eat, at least 1 hour.
*You can also drizzle with Raspberry Sauce if so desired.
(1 C Frozen, thawed Raspberries1/4 C Agave. Blend.)
Enjoy!


Raw Banana Splits

Who's up for some deliciously fresh banana splits? We are! My kids and I had a blast making three different flavors of raw ice-cream, sauces, and toppings for these. We also had 3 out of 5 kids request it for their next birthday, so I am taking that as a "Love it!"

You need:
Yo-nanas maker (It may also work in a food processor)
6 Fresh Ripe Bananas (or one for each person)

For the Ice-Cream:
3 Frozen bananas
2-3 C Frozen Strawberries
2-3 C Frozen Raspberries

Thaw these in separate bowls for about 10 minutes, then press through the Yo-nanas maker one flavor at a time to get fresh fruit raw ice-cream! Store in an airtight containers in the freezer until ready to serve.

Orange Kreme Sauce:
1 C Cashews, soaked about 10 minutes (I soak them in warm water for a quick soak)
1 Orange, juiced (about 1/3 C juice)
1/3 C Water
1/3 C Agave
1/2 tsp Pure Vanilla, alcohol free
 Put all ingredients in the blender. Blend on "sauces" or "high" until it is smooth and there are no cashew pieces. Store in an airtight container in the fridge.

Chocolate Sauce:
1/4 C Agave
1/4 C Pure Maple Syrup
1/4 C Organic Cocoa Powder
2 T Coconut Oil
dash of Sea Salt
Blend together until creamy. Store in an airtight container in the fridge.

Raspberry Sauce
1 C Frozen, thawed Raspberries
1/4 C Agave
Blend. You can choose to leave small raspberry pieces or blend until there are just the little seeds.
Store in an airtight container in the fridge.

1. Take a banana a slice it length-wise all the way down the middle.
2. Top with a scoop of strawberry, a scoop of banana, and a scoop of raspberry ice-cream.
3. Drizzle with your choice of sauce.
4. Top with fresh raspberries, chopped almonds, shredded coconut, dried gogi berries, or other nuts.
5. Repeat for each person.
 It was a GREAT activity to do with the family because we all love choices! Some chose one sauce, while others chose to pour it ALL on! I hope you find this as enjoyable as we did.
*They even made one for Dad and stored it in the freezer completely "done" for a couple of hours and it was still delicious when he came home to it.:)