Raw Cabbage Rolls with Thai Sauce

This is one of those meals that can be eaten any time, the sweetness of the Thai Nut Sauce is delectable! 

1 head of fresh Cabbage Leaves,
Carefully remove the leaves and wash and pat dry.

Fill With Strips of
Zucchini
Bell Peppers
Carrots
Cabbage

Dip in  Thai Nut Sauce(Our favorite)

1 C Almonds

1/2 C  E.V.O.O.

1/2 C Nama Shoyu

1/2 C Agave

4 Small Cloves of Garlic or 1 tsp. garlic powder

Or Spicy Thai Dressing

3/8 C grape seed or extra virgin olive oil

1/4 C Nama Shoyu (raw version of Soy Sauce)

1/8 C olive oil

1/8 C lime juice

1/2 T Org. grade B maple syrup

1 1/2 T red chili flakes (cayenne pepper)

Use less if you do not like really spicy food!

1/8 C cashews

Mix dressing in blender until creamy.

This recipe is halved from original and made about 10 oz. of dressing. 

Raw Dessert Chocolate Shake/Ice Cream

I use to love Dairy Queens blizzards. I don't even remember what those tasted like when I eat this! This is also a great choice for healthy kids ice cream, we often add cups of spinach and no one can even taste or see the difference!

2 C Almond Milk (or water)
3 Frozen Bananas, sliced
1 C Almonds
1 C+ Ice
1/4 C Raw Cocoa Powder
1/4 C Agave
1 tsp Pure Vanilla

Blend all until thick and creamy. If you have a blender with an ice cream button, that works well.

Top with, or mix in pieces of Raw Milk Chocolate Fudge, Strawberries, and Pecans. 

Raw Chocolate Cupcakes

2 C Walnuts
1 C Pecans
15 Dates
1/4 and 1/8 C Cocoa Powder
3 tsp. Melted Coconut Oil
1 tsp Sea Salt
1 tsp Vanilla

Process or Blend Nuts and Dates until it sticks together. Then add the rest of the ingredients.
Take a small handful and roll into balls and put into cupcake cups.
Makes 10-12.

Top with Raw Whip Cream

1 C cashews (Best if soaked in water a few hours.)

Juice of one orange

1/2 C Agave

1 tsp. Pure Vanilla

These can also be rolled out into a pan for brownies or cut with cookie cutters for cookies.

On these I've drizzled the Almond Butter Cup filling.

These are great with shredded coconut on the top.

Raw Chocolate Sauce

 This is the most delicious and versatile sauce. You can pour it over any fruit or dessert and it is great!

 

Raw Chocolate Sauce
3/4 C Raw Cocoa Powder

½ C Agave

½ C Pure Maple Syrup

1 tsp Vanilla

1/8 tsp. Sea Salt

2 T Coconut Oil, warmed to liquefy.

I like to run a glass under hot water then stir in the coconut oil to melt it.

Mix in a blender for best results. Then pour into an old agave bottle so you can drizzle anything you like..I think I've even caught my husband pouring it straight in the mouth..thinking of that old Hershey's syrup bottle, hee hee!

Here is the sauce over Macaroons.

Raw Strawberry Pie

This is the best Strawberry Pie I have ever had. Some have commented that they even thought the crust was baked. Nope! Just one I threw together when I was out of some things.

Crust
4 Brazil Nuts
1 1/4 C Pecans
1/4 C Cashews
1/4 C Almonds
1/2 C Medjool Dates, pitted
1 tsp Vanilla
1/8 tsp Sea Salt
Blend all until nuts are fine and the mixture starts to clump up. Press into glass pie plate and Chill until ready to use.

Strawberry Filling
2 Pints of Strawberries, Sliced
1/8 C Agave
Mix together and set in fridge until ready to use.

Topping
(Raw Whipped Cream)
1 C Cashews, Soaked at least 30 minutes
Juice of one medium Orange
1/2 C Agave
1 tsp Vanilla
dash of sea salt (opt.)
Blend on high until creamy. It may be warm after blending so thoroughly. So chill until ready to use.

Assemble right before you are ready to eat it.
Pour Strawberry Filling into crust and then pour Whipped Cream over the top. YUM!

"Scrambled" Avocado

1/2 Ripe Avocado
Sea Salt
Black Pepper

Put salt and pepper on avocado and mashed it up together or eat plain out of the shell. Or put it on top of flax crackers or raw bread. It has a texture and taste of scrambled eggs.

Basic Raw Almond Milk

Almond Milk is so easy to make. It is cheaper than the store bought kind, plus you know exactly what is in it and what process it has gone through. It is also refreshing and great with Raw Cookies.

1 C Almonds, soaked overnight (preferable to break down enzyme prohibiting coating and make it easier for your body to digest)
5 C Filtered water
1/4 C Agave
1 tsp Pure Vanilla (opt.)

Blend Almonds and water on high for one minute, until all the nuts are broken down. Strain milk into a pitcher through a knee high nylon, then you are left with almond pulp. (You can add it to raw cereals, pie crusts, and cookies) Add the flavors, mix and chill. Will last 4-5 days in the refrigerator.

Homemade Granola

 2 C Rolled oats
1/2 C Flax Seed
1 C Almonds
1 Green Apple, chopped
1/3 C Agave
1/4 C Pure Maple Syrup
1 tsp Sea Salt
1 tsp Vanilla
4-5 Medjool Dates, Chopped

Blend Almonds until they are little pieces. Transfer to a bowl and mix in the rest of the ingredients.
Spread out onto a dehydrating sheet and dehydrate overnight. Or until crunchy.

Enjoy with Almond Milk and fresh berries or raisins.

Raw Macaroon Cookies

1 C Almond Four (1 C Almonds blended finely)

Transfer to a mixing bowl and mix in:
3 C Shredded unsweetened coconut
1/2 C Agave
1/2 C Pure Maple Syrup, Grade B
1/4 C Coconut Oil (optional-they get crunchier quicker without it )
1 tsp Sea Salt
1 tsp Vanilla

Spoon onto dehydrating sheets and dehydrate overnight or until desired crispness is achieved. I like to take them out after a day and put them in an air tight  contained in the refrigerator so they harden up a little more. So Yummy! I never liked coconut until I had these cookies.

Made about 34 one-inch cookies.

Also great with fresh Strawberries!