I have been thinking a lot about fruit lately and decided it is pretty much perfect.:) Well, obviously it was the first food that Adam and Eve were given to eat, people have lived on the land for years, and people have eaten it ever since. The last few weeks with the fall harvest, and the fruit in much abundance we have enjoyed the fruit emmencely. Most days we have eaten almost all fruit, with some greens, veggies, and little nuts and seeds. I noticed something as I have been eating that way.
1- I can eat until I am full, and never feel bloated or stuffed.
2-I have lots and lots of happy energy
3-It is so simple to just eat fruit, and the kids never complain about things being "complicated" on their plates.
4-It tastes so sweet and juicy I never have a craving for a heavier dessert (and I am a raw dessert fan!)
5-I feel so much gratitude for the perfect food, Fruit!
Now, I do still feel like it is good to eat a variety of fruits and veggies, and I still feel so new to how many there are out there, but I just wanted to say how much we love it!
Peach, Pineapple, Spinach Salad
With the abundance of fall peaches a few weeks ago, we were eating peaches like crazy! We had them in granola, smoothies, plain-most of the time, and on salad. This was a nice simple fruity salad, that did not need dressing because the sweetness of the fruit.
1 C Spinnach
1 Peach Cut up
1/2 C Fresh Pineapple cut up
Top Spinnach with fruit.
1 C Spinnach
1 Peach Cut up
1/2 C Fresh Pineapple cut up
Top Spinnach with fruit.
Raw Cinnamon Rolls
After experimenting with a lot of raw flax breads this year,(no yeast, eggs, dairy) I finally decided to try to make up my own raw cinnamon rolls. Every year at General Conference, it has been one of our family traditions to have cinnamon rolls. But we wanted Healthy Cinnamon Rolls this year! Last April I made an attempt, with an "ok" turn out. This October though, I did it. My good friend had just given me a nice new dehydrator and I was eager to use use it. So I thought about what made a good cinnamon roll as I remembered. It needed to be warm, a little gooey, sweet, and cinnamon flavored in the middle, with a nice creamy frosting and a little crunchy as well. SO, here is my version of Raw Cinnamon Rolls.
For the dough:
3 C Ground golden Flax Seeds
1/2 tsp Sea Salt
1 tsp Cinnamon
1/4 C Raw Honey
Blend the flax seeds into meal, Set aside in bowl and add Cinnamon, salt, and honey.
In the blender add:
Meat of 1 Young Thai Coconut (abt. 1 C)
1 Gala apple and one yellow apple, cored (any two would work)
1 tsp Cinnamon
1/4 tsp sea salt
Blend until smooth and stir into flax mixture, set aside.
For the filling
In the blender process:
1 C Almonds
1/2 C walnuts
6-8 pitted, Medjool dates
1/2 C Raisins
1 T Cinnamon
1/4 tsp Sea Salt
3-4 T Agave (opt)
Process until finely and evenly chopped, but not so it clumps together.
Take the dough and scoop it onto a long piece of wax or parchment paper, probably 18-24 inches. Put another piece of the paper on top of the dough and roll it out in between the paper until about a 1/4 inch wide all around.
Slowly peel off top paper. Spoon about 1 T melted Coconut Oil onto dough.
Spread filling mixture evenly on the dough with a spoon, sprinkling on a little more cinnamon and sea salt if desired.Then carefully start to roll up. I rolled mine about an inch at a time, taking off the bottom wax paper with each roll until I had one long rolled up cinnamon roll. It was a little sticky.
Then starting at one end, carefully take a sharp saw-like knife and saw back and forth into 1-2 inch rolls. Place laying down on dehydrator.
Dehydrate for 3-4 hours or until desired texture is achieved.
Top with Raw Whip Cream.
Makes about 24 rolls.
For the dough:
3 C Ground golden Flax Seeds
1/2 tsp Sea Salt
1 tsp Cinnamon
1/4 C Raw Honey
Blend the flax seeds into meal, Set aside in bowl and add Cinnamon, salt, and honey.
In the blender add:
Meat of 1 Young Thai Coconut (abt. 1 C)
1 Gala apple and one yellow apple, cored (any two would work)
1 tsp Cinnamon
1/4 tsp sea salt
Blend until smooth and stir into flax mixture, set aside.
For the filling
In the blender process:
1 C Almonds
1/2 C walnuts
6-8 pitted, Medjool dates
1/2 C Raisins
1 T Cinnamon
1/4 tsp Sea Salt
3-4 T Agave (opt)
Process until finely and evenly chopped, but not so it clumps together.
Take the dough and scoop it onto a long piece of wax or parchment paper, probably 18-24 inches. Put another piece of the paper on top of the dough and roll it out in between the paper until about a 1/4 inch wide all around.
Slowly peel off top paper. Spoon about 1 T melted Coconut Oil onto dough.
Spread filling mixture evenly on the dough with a spoon, sprinkling on a little more cinnamon and sea salt if desired.Then carefully start to roll up. I rolled mine about an inch at a time, taking off the bottom wax paper with each roll until I had one long rolled up cinnamon roll. It was a little sticky.
Then starting at one end, carefully take a sharp saw-like knife and saw back and forth into 1-2 inch rolls. Place laying down on dehydrator.
Dehydrate for 3-4 hours or until desired texture is achieved.
Top with Raw Whip Cream.
Makes about 24 rolls.
Raw Seed and Veggie Burger
This seed "burger" or patty, was surprisingly great and a hit with the kids. I think they each had 2 or 3.
It brought us back to the days of BLT's and burgers, without the sluggish feeling afterwards.:)
It was also great served with raw Chocolate Shakes.
For the Seed and Veggie Burger patty:
1 C flax seed
1 C raw sunflower seeds
Grind up in the blender together. Pour into a bowl and set aside.
In the blender add:
1 C fresh zucchini
1 C carrot
3-4 stalks of celery
1/4 white onion
Blend until there are little or no chunks. Stir the mixture into the seed mix. Form into patties with your hand and shake a little sea salt and black pepper on each one. Place on a rack or dehydrating sheet and dehydrate for an hour or 2.(The sun or dehydrator work perfectly) Then flip them and let dry for another couple of hours, or until your desired texture is achieved. I personally like them pretty dry.
Serve within a leaf or two of Iceberg lettuce, topped with tomato and raw ketchup.
Raw Ketchup Sauce
1-2 Tomatoes, diced (1 1/2 C)
3 dates, (soaking first helps them not to clump so much)
1/4 C Olive Oil
1 tsp Sea Salt
1 T Apple Cider Vinegar (or more or less, depending on if you like it)
1/2 C Sun dried tomatoes, finely chopped or soaked
Blend all until smooth.
Doubling the ketchup recipe may help with the smoothness, unless you have a blender that can blend small amounts of sauce. However, we have had it chunky and it still tastes great.
It brought us back to the days of BLT's and burgers, without the sluggish feeling afterwards.:)
It was also great served with raw Chocolate Shakes.
For the Seed and Veggie Burger patty:
1 C flax seed
1 C raw sunflower seeds
Grind up in the blender together. Pour into a bowl and set aside.
In the blender add:
1 C fresh zucchini
1 C carrot
3-4 stalks of celery
1/4 white onion
Blend until there are little or no chunks. Stir the mixture into the seed mix. Form into patties with your hand and shake a little sea salt and black pepper on each one. Place on a rack or dehydrating sheet and dehydrate for an hour or 2.(The sun or dehydrator work perfectly) Then flip them and let dry for another couple of hours, or until your desired texture is achieved. I personally like them pretty dry.
Serve within a leaf or two of Iceberg lettuce, topped with tomato and raw ketchup.
Raw Ketchup Sauce
1-2 Tomatoes, diced (1 1/2 C)
3 dates, (soaking first helps them not to clump so much)
1/4 C Olive Oil
1 tsp Sea Salt
1 T Apple Cider Vinegar (or more or less, depending on if you like it)
1/2 C Sun dried tomatoes, finely chopped or soaked
Blend all until smooth.
Doubling the ketchup recipe may help with the smoothness, unless you have a blender that can blend small amounts of sauce. However, we have had it chunky and it still tastes great.
Simple Spicy Salad
This was a more simple version of the Spicy Thai Salad.
Still so yummy.
Serving size:1
1 C Chopped Romaine Lettuce
1/2 Avocado, cubed
1/2 Red Bell Pepper, sliced into strips
Cucumbers-Opt. (not shown)
Top with raw Sunflower Seeds and Spicy Thai Dressing.
Still so yummy.
Serving size:1
1 C Chopped Romaine Lettuce
1/2 Avocado, cubed
1/2 Red Bell Pepper, sliced into strips
Cucumbers-Opt. (not shown)
Top with raw Sunflower Seeds and Spicy Thai Dressing.
Raw Walnut Coconut Cookies
1 C Walnuts
1 C Shredded Coconut
1 tsp. Pure Vanilla
6 Medjool dates, pitted
1/8 tsp. Sea Salt
Blend all until mixture sticks together. Scoop out with a spoon and roll into 1 inch balls and flatten with your hand. Transfer to a plate and chill in the fridge or freezer. Top with Raw Chocolate Sauce
Also good with strawberries.
1 C Shredded Coconut
1 tsp. Pure Vanilla
6 Medjool dates, pitted
1/8 tsp. Sea Salt
Blend all until mixture sticks together. Scoop out with a spoon and roll into 1 inch balls and flatten with your hand. Transfer to a plate and chill in the fridge or freezer. Top with Raw Chocolate Sauce
Also good with strawberries.
Blueberry, Strawberry, Banana Smoothie
This was so cool and refreshing after mowing the lawn!
1 Pt. Fresh Blueberries
1 C Frozen Strawberries
2 Bananas
1 Orange
1-2 C Ice (Less if you want more of a juice)
1/2-1 C Water
Blend until thick and all the strawberries and ice are blended in.
Makes 5 Cups.
1 Pt. Fresh Blueberries
1 C Frozen Strawberries
2 Bananas
1 Orange
1-2 C Ice (Less if you want more of a juice)
1/2-1 C Water
Blend until thick and all the strawberries and ice are blended in.
Makes 5 Cups.
Avocado Spread
Originally I wanted to call this "Avocado Butter" but it's so much creamier, I just went with "spread."
This is so delicious on raw corn on the cob. (Yes you can eat it raw off the cob! I also like it soaked in warm water for a few minutes.)
1 ripe Avocodo, mashed to cream
Add:
1tsp Lime juice
1/4-1/2 tsp. Sea Salt and Black Pepper
Mix until really creamy.
Avocado Spread is also great as a spread for any sandwich.
This is so delicious on raw corn on the cob. (Yes you can eat it raw off the cob! I also like it soaked in warm water for a few minutes.)
1 ripe Avocodo, mashed to cream
Add:
1tsp Lime juice
1/4-1/2 tsp. Sea Salt and Black Pepper
Mix until really creamy.
Avocado Spread is also great as a spread for any sandwich.
Tomato Cucumber Salad
The garden is producing yummy food right now, and with an overabundance of tomatoes I wanted to try something new. I know other recipes for this have a lot more onions and seasonings, but I made mine simple.
8 Tomatoes, sliced and seeded
1 Cucumber sliced, then cut the slices in half
1/8 Purple Onion, minced
Sea Salt and Black Pepper to taste
(You could also add a little Olive Oil)
Gently Toss
8 Tomatoes, sliced and seeded
1 Cucumber sliced, then cut the slices in half
1/8 Purple Onion, minced
Sea Salt and Black Pepper to taste
(You could also add a little Olive Oil)
Gently Toss
Raw Zuchinni Pasta with "Cheezy" Brazil Nut topping
My daughter actually told me this tasted like real cheese when I made it, and before I could even try it she was literally taking spoonfuls of it onto her pasta! So I tried it....and Yum yum. It is actually better than any of the raw marinara's that I have tried. It was simple and tasteful!
1 Fresh Garden Zucchini, spiraled
Cheezy Brazil Nut Topping
1 C Brazil Nuts, finely chopped ( I used the pampered chef chopper)
Pour into a bowl and mix in:
1-2 Tbsp. Nutritional Yeast
1 tsp. Sea Salt
1/2 tsp. Oregano
1/2 tsp. Parsley
Stir together and top your zucchini pasta. Also great on any mix of veggies and broccoli!
1 Fresh Garden Zucchini, spiraled
Cheezy Brazil Nut Topping
1 C Brazil Nuts, finely chopped ( I used the pampered chef chopper)
Pour into a bowl and mix in:
1-2 Tbsp. Nutritional Yeast
1 tsp. Sea Salt
1/2 tsp. Oregano
1/2 tsp. Parsley
Stir together and top your zucchini pasta. Also great on any mix of veggies and broccoli!
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