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Raw Fudge Cookie Bars

Raw Fudge Cookie Bars
1/4 C 1 Tbsp. Agave
3 TBSP Raw Maple Syrup, Grade B
1 1/2 tsp Vanilla
3/4 tsp Sea Salt
4 1/2 C Almond Flour (blended almonds)
1 C 1 TBSP Raw Coconut Oil
1 1/2 C Raw Cocoa Powder
1/2 C Honey
1/2 C Agave
2 TBSP Vanilla
3/4 tsp Sea Salt
Mix first 4 ingredients in a mixing bowl. Blend almonds and add to bowl. Mix together until moist but not sticky.Press into a 9x13 glass dish. Set aside.
Combine last 6 ingredients in the blender until very smooth.
Pour onto Cookie Crust. May top with nuts. Set in fridge and enjoy whenever!

Raw Milk Chocolate Fudge

This was my first raw dessert to ever make and I still love it years later! 
I like to keep this in my fridge as an extra dessert topping or just to eat alone.
1/3 C Agave
1/4 C Raw Honey
1/2 C Coconut Oil
1/2 C Raw cocoa Powder
1 1/4 C Cashews
1/8 tsp Sea Salt (opt.)

Pulse in the blender until the cashews are mostly crushed. If you like it all the way creamy, keep blending. The coconut oil may start to melt if blended to long, if that happens, set it in fridge for a while and stir again. I like crunch so I don’t blend the cashews all the way.

Here it is with frozen Raspberries and Raw Whip Cream

I like to keep mine in a 4.5 X 9 in. glass dish.

Spicy Spinach and Pepper Taquitos

1 c fresh spinach
1/2 sweet red bell pepper, diced
1/2 sweet yellow bell pepper, diced (I used Red)
1/4 yellow onion, diced
Juice of one lime
1 T olive oil1 jalapeno pepper, finely diced
1 t chili powder
1 t sea saltPlace ingredients in a plastic bag Ziploc bag and marinate for 1 hour.
NACHO CHEESE (also good as a sandwich spread)
1 c cashews, soaked
1/4 c water
1/2 sweet red bell pepper, chopped
2 cloves garlic, minced
Juice of half a lemon
1 T Nutritional yeast
1 t turmeric (opt.)
Blend ingredients until thick and creamy.
4 c fresh corn kernels, from sweet corn on the cob
1 yellow bell pepper, chopped
1 c golden flax seeds, finely ground
1 t sea salt
Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth. Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays.Dehydrate at 110 degrees for about 5 hours.
Flip the teflex sheet over onto the tray and carefully pull away from tortillas.
~Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every three inches across. You should have approximately 9 strips of rectangles.Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.To assemble taquitos, spread cheese on a the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.

Secure with a toothpick, if necessary.Put taquitos in dehydrators at 110 degrees for 5-8 hours for really crispy, 1-2 for softer shell.

Salsa (Lara’s Raw Food Class ’09)

1 ½ C Tomatoes
½ C Cilantro
½ C Red Onion
1 T Lime Juice
1 Jalepeno ( add as many seeds as you want it hot)
2 T Red Pepper
1 tsp. Sea Salt
½ tsp. Cumin
1 T. Minced Green Onion
All in Food Processor and mix. It will be a darker color because of the onion and greens)

Quick Guacamole

Quick Guacamole
1 Avacodo, pitted
Lime juice, 2-3 TBSP
1 tsp Sea Salt
Mash together with a fork and enjoy with flax crackers!

OPT 2: (dash of chili powder, garlic powder, oregano, cumin, and onion powder adds a nice zing)

Best Guacamole

The Best Guacamole
4 large Avacodoes
½-1 C diced Cilantro
2 minced Green Onions
2 cloves of garlic
¼ C Lime Juice
2 tsp + Sea Salt
A Little bit of:
Chili Powder
Garlic Powder
Onion Powder
Mix all in Food Processor and Enjoy!

Raw Veggie Dip/Dressing

Our kids call it "white" or "white sauce" for lack of a better name. 
This has been a favorite and staple for a while now. It is our "Ranch" dip or great with vegetable salads or spicy dishes. I like to make this batch and put half in a dressing bottle and half in a Tupperware bowl for easier dipping.

Cashew Veggie Dip or Dressing
2 1/2 C cashews (best if quick-soaked at least 10 minutes in warm water)
2 small lemons, juiced (abt. 1/4-1/3 C org. lemon juice)
1 medium clove of garlic, minced or pressed through garlic press
1 Tbsp Sea Salt or to taste
1 ½ C cold water
In the blender add 1 C water with other ingredients. Blend until thick and creamy. If it is too thick, add the other ½ cup of water and blend.
Taste and add more sea salt if needed.
You can add even more water for a thinner consistency to make it a dressing.

Chickenless-4C's Soup

I have been searching for a seasoning blend that has the taste of chicken-noodle soup, and I finally found one!
Chickenless Seasoning Blend/SOUP (adapted from the Healing Heart Foundation)
3/4 cup nutritional yeast flakes
1 1/2 Tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon celery seed
1 Tablespoon oregano
1 Tablespoon basil
2 teaspoons salt
1/4 teaspoon white or black pepper
1 Tablespoon dried parsley
Place all ingredients except parsley into blender and process until nutritional yeast is powdered. Be careful opening the blender not to breathe in any yeast dust! Add the dried parsley. You may use this mixed with hot water anywhere chicken broth is called for. Use it to taste, about 1/2 tablespoon per cup of water.
Cut up:
(could add pine nuts too)
Soak in very warm water until seasons are ready. Pour all warmed veggies in a glass bowl or pot with 4-6 Cups warm water. Add Seasonings, stir and serve.

Raw Cashew Cream Cheese

Cashew "Cream" Cheese
It's not really a cheese at all. But makes a great dip and spread for chips, flax crackers, and raw sandwiches.

1 C purified water
1 1/2 C Coconut shreds
2 C Cashews
1/2 C and 2 TBSP Lemon juice
1/4 C E.V.O.O.
2 TBSP Apple cider vinegar (Braggs is pure and raw)
2 minced Cloves of garlic
1 TBSP and 1 tsp Nutritional Yeast
1 1/4 tsp Sea Salt

Place all ingredients in a blender. If it gets stuck take off the blender and mix it with a spoon or spatula and blend again. It should be creamy.It will thicken in the fridge.YUM! Try on any veggie or raw bread as a spread.
My kids actually like it on crackers etc.

Cashew Cream and Veggie Sandwich

Here is a sandwich made with Corn Tortilla Chips for the outer and avacado, tomato, and lettuce inside. Let's not forget the yummy "cashew cream cheese." For a spread. I will post all ingredients later, but here's a picture.
For this I mixed a few recipes and came out with this as the best.
Corn Tortilla/Chips
4 C Corn (fresh or frozen/thawed)
1/3 C ground flax seeds
1/4 C ground sunflower seeds
1/4 C fresh squeezed orange juice
1/4 C lime Juice (abt 1 lime)
1 tsp garlic (or powder)
1-2 tsp chilli powder (More if you want spicier)
1/2 tsp Sea salt
Put everything in a food processor and blend until smooth. Pour about 1/8 inch thick onto a non-stick teflex sheet, or wax paper and spread out.
Dehydrate for about 3-4 hours. Flip onto dehydrating tray and dehydrate. 2-3 hours for soft tortillas, or cut up with a pizza cutter into however big of pieces you want and let dehydrate a day.