Arrange in order:
1 Bowl of Baby Spinach
Fresh chopped Strawberries
Fresh Rasperries
Green Grapes, chopped in half
Cutie pieces(the little mandarin oranges, mostly available in winter)
Top with Raw Almonds and Lemon-Agave Dressing if desired.
Tutti-Fruity Cutie Salad
This Salad is a great mix freshness with the tangy sweetness of our favorite winter fruit here: Cuties!
Arrange in order:
1 Bowl of Baby Spinach
Fresh chopped Strawberries
Fresh Rasperries
Green Grapes, chopped in half
Cutie pieces(the little mandarin oranges, mostly available in winter)
Top with Raw Almonds and Lemon-Agave Dressing if desired.
Arrange in order:
1 Bowl of Baby Spinach
Fresh chopped Strawberries
Fresh Rasperries
Green Grapes, chopped in half
Cutie pieces(the little mandarin oranges, mostly available in winter)
Top with Raw Almonds and Lemon-Agave Dressing if desired.
Raw Strawberry Coconut Cheesecake
Happy New Year! For my first post of the year I was thinking about strawberry cheesecake...so I put a few things together and it turned out so smooth and delicious. My husband, who is not even a cheesecake fan said it was fantastic and of the course the kids wanted seconds. May your mouth water until you can taste this yourself! :)
For the Crust
1/3 C Almonds
1/3 C Walnuts
1/3 C Pecans
9 Medjool dates, pitted
Dash of Sea Salt
Add all to the blender and set on speed 1 until it is well mixed and starts to clump together and the oils are releasing. One cycle, about 50 sec. usually does it, you may have to push down the sides once or twice.
Scoop out mixture and press into a glass pie dish. Set in freezer until ready to use.
For the Filling
1 C Cashews, soaked
1 C Unsweetened Shredded Coconut
5 Medjool Dates, pitted
I put the 1st three ingredients in the same bowl covered with 1 1/2 C Warm water, for about 20 minutes
Drain and transfer to the Blender
Add
1/8 tsp Sea Salt
1/2 C Softened Coconut Oil
3/4 Agave
1/4 C Fresh Lemon Juice
5 Large Strawberries, stems off
Blend until thick and creamy. It may be a bit grainy so keep blending. I did about 2-3 minutes on a medium speed, stopping to check the creaminess.
Take out pie crust and pour filling evenly into the crust. Put the pie back into the freezer for about 6 hours or until firm. Take out about 10 min. prior to serving and top it with fresh sliced strawberries.
Eat with pleasure.
For the Crust
1/3 C Almonds
1/3 C Walnuts
1/3 C Pecans
9 Medjool dates, pitted
Dash of Sea Salt
Add all to the blender and set on speed 1 until it is well mixed and starts to clump together and the oils are releasing. One cycle, about 50 sec. usually does it, you may have to push down the sides once or twice.
Scoop out mixture and press into a glass pie dish. Set in freezer until ready to use.
For the Filling
1 C Cashews, soaked
1 C Unsweetened Shredded Coconut
5 Medjool Dates, pitted
I put the 1st three ingredients in the same bowl covered with 1 1/2 C Warm water, for about 20 minutes
Drain and transfer to the Blender
Add
1/8 tsp Sea Salt
1/2 C Softened Coconut Oil
3/4 Agave
1/4 C Fresh Lemon Juice
5 Large Strawberries, stems off
Blend until thick and creamy. It may be a bit grainy so keep blending. I did about 2-3 minutes on a medium speed, stopping to check the creaminess.
Take out pie crust and pour filling evenly into the crust. Put the pie back into the freezer for about 6 hours or until firm. Take out about 10 min. prior to serving and top it with fresh sliced strawberries.
Eat with pleasure.
Have a slice!
Raw Christmas Fudge Babies
With Christmas just around the corner, I thought I would post one of my favorite simple little treats. These are great for little dessert bites at your next Christmas party!
1 C Almonds
1 C Walnuts
1/4 C raw Cocoa powder
1 C Medjool dates,pitted (about 11~make sure they are not too soft, or use less)
1/4 tsp Sea Salt
4 T Agave
1 tsp Pure Vanilla (opt.)
Place all in a food processor until smooth. If using a blender I suggest blending the almonds into almond flour first or when the mixture clumps together you will have little almond pieces.
Take small pieces and roll into balls and set on a plate.
For variety try rolling them in shredded coconut or cocoa powder, maybe even a dash of cinnamon.
Best chilled in the freezer 15 minutes.
Enjoy your party!
1 C Almonds
1 C Walnuts
1/4 C raw Cocoa powder
1 C Medjool dates,pitted (about 11~make sure they are not too soft, or use less)
1/4 tsp Sea Salt
4 T Agave
1 tsp Pure Vanilla (opt.)
Place all in a food processor until smooth. If using a blender I suggest blending the almonds into almond flour first or when the mixture clumps together you will have little almond pieces.
Take small pieces and roll into balls and set on a plate.
For variety try rolling them in shredded coconut or cocoa powder, maybe even a dash of cinnamon.
Best chilled in the freezer 15 minutes.
Enjoy your party!
Healthy Oatmeal Raisin Cookies
It's October and with it comes the crispness in the air, my birthday, and excitement of the Holidays right around the corner. I love the fresh smells of the leaves and in my house the smell of cinnamon!
3 C Oats
Set aside in a mixing bowl
In the blender
1 Gala Apple, chopped
1 C Almonds
10 Medjool Dates
1/8 tsp Sea Salt
1/2 tsp Cinnamon
Blend together and slowly add in 3/4 C Agave
Add blender mixture to the dry oats.
Stir in 1/2 C Raisins
I used my 1 in. cookie scoop to get a good size and put the scooped mixture into my hands and flattened them down.
Set in dehydrator about 1-2 hours at 115 degrees. Eat warm!
Makes about 32 cookies.
3 C Oats
Set aside in a mixing bowl
In the blender
1 Gala Apple, chopped
1 C Almonds
10 Medjool Dates
1/8 tsp Sea Salt
1/2 tsp Cinnamon
Blend together and slowly add in 3/4 C Agave
Add blender mixture to the dry oats.
Stir in 1/2 C Raisins
I used my 1 in. cookie scoop to get a good size and put the scooped mixture into my hands and flattened them down.
Set in dehydrator about 1-2 hours at 115 degrees. Eat warm!
Makes about 32 cookies.
Italian Salad with Raw Italian Dressing
For almost 4 years I have wanted to make an Italian dressing that I liked, and for some reason this season my brain is just flowing with healthy food ideas. Today was my lucky day for the dressing, made one up, topped my salad and....delicious!
Italian Salad
2-3 heads of Romaine,chopped
1/2 Head Purple cabbage, chopped
3-4 Celery, cut lengthwise then chopped
1 Cucumber, peeled, seeded and chopped
1 C baby Cherry Tomatoes, halved
1 Red Bell Pepper, cored and chopped
1 T Purple Onion, minced
1 T Hemp Seeds
Layer the salad in this order. Top with the Onion and Hemp seeds.
Raw Italian Dressing
1/2 C Olive Oil
1 tsp Sea Salt
2 T ACV (Apple Cider Vinegar)
1 T Fresh Lime Juice
1 tsp Agave
1 tsp dried Oregano
1/8 tsp Thyme
1/2 tsp Rosemary
1 1/2 tsp Italian Seasoning
Fresh ground Black Pepper
Whisk together and put in a glass container to store. Shake well before using.
Italian Salad
2-3 heads of Romaine,chopped
1/2 Head Purple cabbage, chopped
3-4 Celery, cut lengthwise then chopped
1 Cucumber, peeled, seeded and chopped
1 C baby Cherry Tomatoes, halved
1 Red Bell Pepper, cored and chopped
1 T Purple Onion, minced
1 T Hemp Seeds
Layer the salad in this order. Top with the Onion and Hemp seeds.
Raw Italian Dressing
1/2 C Olive Oil
1 tsp Sea Salt
2 T ACV (Apple Cider Vinegar)
1 T Fresh Lime Juice
1 tsp Agave
1 tsp dried Oregano
1/8 tsp Thyme
1/2 tsp Rosemary
1 1/2 tsp Italian Seasoning
Fresh ground Black Pepper
Whisk together and put in a glass container to store. Shake well before using.
Cabbage and Kale Salad
Cabbage and Kale are a great combination in this light and tasty salad. I made it as an after thought for dinner and the whole big bowl was scraped clean. I just love when that happens! The lettuces take on a mild flavor that keeps you coming back for more of that tasty crunch.
For the Salad:
1/2 Head of Purple Cabbage, chopped
4 C lightly packed chopped Kale, massage the kale a little and it shrinks down some to about 2 packed C.
1 Gala Apple, chopped into small pieces
1/2 C Dried Cherries (dried cranberries would work too)
1/2 Chopped pecans
Mix together with your hands, then add
Apple Cider Vinegar Dressing
In a small bowl add:
1/4 C Olive Oil
1/2 tsp Sea Salt
3 T Apple Cider Vinegar
Mix well and pour over salad. Toss together with your hands until all is lightly coated.
Serve well.
For the Salad:
1/2 Head of Purple Cabbage, chopped
4 C lightly packed chopped Kale, massage the kale a little and it shrinks down some to about 2 packed C.
1 Gala Apple, chopped into small pieces
1/2 C Dried Cherries (dried cranberries would work too)
1/2 Chopped pecans
Mix together with your hands, then add
Apple Cider Vinegar Dressing
In a small bowl add:
1/4 C Olive Oil
1/2 tsp Sea Salt
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3 T Apple Cider Vinegar
Mix well and pour over salad. Toss together with your hands until all is lightly coated.
Serve well.
Raw Mini Hazelnut Tartlets
Hazelnuts definitely make up a big part of this recipe. Their unique flavor adds just the right touch to the base and sauce and they are just the right size for little parties.
Hazelnut Crust
1 C Shredded Coconut
1 C Hazelnuts
1/8 tsp Sea Salt
1/4 C Agave
Blend together until sticky dough is formed.
Scoop out and press about 1 inch balls into a mini cupcake holders so they are about 1/2 way full, makes about 18.
Hazelnut Cream
1 C Hazelnuts
1 C Cashews, soaked
1/2 Lemon, juiced
1 tsp Pure Vanilla
1/4 C Coc. Oil
1/2 C Pure Honey
1/2 C Agave
1/2 C Water
Pour Cream into 9 crusts, then add 1/4 C Raw Cocoa to the cream and blend for a thick
Chocolate Hazelnut Cream and pour into the rest of the crusts. You will have about 1 cup of this delicious cream left for your own delights, a Raw Nutella.
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*Top with fresh or frozen raspberries and chill in the freezer until ready to eat.
Hazelnut Crust
1 C Shredded Coconut
1 C Hazelnuts
1/8 tsp Sea Salt
1/4 C Agave
Blend together until sticky dough is formed.
Scoop out and press about 1 inch balls into a mini cupcake holders so they are about 1/2 way full, makes about 18.
Hazelnut Cream
1 C Hazelnuts
1 C Cashews, soaked
1/2 Lemon, juiced
1 tsp Pure Vanilla
1/4 C Coc. Oil
1/2 C Pure Honey
1/2 C Agave
1/2 C Water
Pour Cream into 9 crusts, then add 1/4 C Raw Cocoa to the cream and blend for a thick
Chocolate Hazelnut Cream and pour into the rest of the crusts. You will have about 1 cup of this delicious cream left for your own delights, a Raw Nutella.
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Raw Creamy Spicy Mexican Soup
This soup is a great base for any type of a "taco" soup. The spicy and creaminess is delicious, as my 5 year old put it after eating lunch "we are a spicy family!"
In the Blender:
3 C Very warm water (yes, I used the tap on this one)
2 Big Roma Tomatoes, seeded and cored
2 Stalk of Celery
1 Long Carrot
1 Avocado
1 tsp Sea Salt
1/2 tsp fresh ground black pepper
2-3 tsp Mexican Seasoning (I used an all-natural Frontier Mexican Seasoning and it is a great blend of spices, if you opt for 3tsp. it IS spicy. Mine was a no-salt version, which is why I add salt in this recipe- check picture)
Blend on "soup" or high for 1-2 minutes until smooth and warm.Top with fresh or dried cilantro.
*You can add any other veggies you want; corn, chopped tomatoes, chunks of avoc., red bells etc.
I softened some spinach in warm water and added it to mine (not shown.)
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In the Blender:
3 C Very warm water (yes, I used the tap on this one)
2 Big Roma Tomatoes, seeded and cored
2 Stalk of Celery
1 Long Carrot
1 Avocado
1 tsp Sea Salt
1/2 tsp fresh ground black pepper
2-3 tsp Mexican Seasoning (I used an all-natural Frontier Mexican Seasoning and it is a great blend of spices, if you opt for 3tsp. it IS spicy. Mine was a no-salt version, which is why I add salt in this recipe- check picture)
Blend on "soup" or high for 1-2 minutes until smooth and warm.Top with fresh or dried cilantro.
*You can add any other veggies you want; corn, chopped tomatoes, chunks of avoc., red bells etc.
I softened some spinach in warm water and added it to mine (not shown.)
Enjoy the spiciness of life! :)
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Raw Linguini with Marinated Mushrooms
When I was throwing things together the other night I knew I wanted to use my squash and mushrooms, sort of an odd combo and I had never thought of mixing them in a raw pasta type of salad before. It turned out fresh and had a nice added texture and taste with the mushrooms. I know it could be prettier if I had red baby tomatoes, but it still tasted great.
In a bowl add:
8oz. Sliced Mushrooms
2 T Nama Shoyu or Tamari
1 T Fresh Lemon Juice
1 T Olive Oil
Sprinkle of Sea Salt
Mix and spread out on a dehydrating tray. I let mine dehydrate about an hour, mixing them around about half way through and added them last.
In the mean time~
In a medium bowl:
Cut 2 Med. Yellow Squash lengthwise (to get thinner noodles) and make into long strips with your potato peeler. Peel until you get to the seeds, then discard.
2 Long Carrots
peeled into long thing strips, do it until you are at the center, then either eat or chop up the rest and add to the bowl. (My kids took mine to play swords with and eat :)
1/4 Cucumber, cut into small chunks
10 Suburst Tomatoes, cut in half
1 tsp. Lemon Juice
Toss together and add mushrooms. There will be leftover sauce from them, pour it over the whole dish and toss gently.
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In a bowl add:
8oz. Sliced Mushrooms
2 T Nama Shoyu or Tamari
1 T Fresh Lemon Juice
1 T Olive Oil
Sprinkle of Sea Salt
Mix and spread out on a dehydrating tray. I let mine dehydrate about an hour, mixing them around about half way through and added them last.
In the mean time~
In a medium bowl:
Cut 2 Med. Yellow Squash lengthwise (to get thinner noodles) and make into long strips with your potato peeler. Peel until you get to the seeds, then discard.
2 Long Carrots
peeled into long thing strips, do it until you are at the center, then either eat or chop up the rest and add to the bowl. (My kids took mine to play swords with and eat :)
1/4 Cucumber, cut into small chunks
10 Suburst Tomatoes, cut in half
1 tsp. Lemon Juice
Toss together and add mushrooms. There will be leftover sauce from them, pour it over the whole dish and toss gently.
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Raw Spicy Taquito Wraps
I love the Mexican flare in this great raw version of a spicy re-fried bean taquito. Simple and delicious.
1-2 Heads of Romaine lettuce leaves, washed. Lay out to dry and make the filling.
Filling:
1 C Almonds, soaked
1/2 C Walnuts, soaked
1 Lime, juiced
1 Avocado
1 sm. Garlic, pressed
1 tsp. Olive Oil
2 tsp. Cumin
1/4 tsp Cayenne Pepper
1/4 tsp Sea Salt
Blend together filling until slightly chunky. Scoop about 1-2 T onto Romaine leaves and spread out. Top with sliced tomatoes and cilantro, or eat plain.
Makes 12 medium wraps.
1-2 Heads of Romaine lettuce leaves, washed. Lay out to dry and make the filling.
Filling:
1 C Almonds, soaked
1/2 C Walnuts, soaked
1 Lime, juiced
1 Avocado
1 sm. Garlic, pressed
1 tsp. Olive Oil
2 tsp. Cumin
1/4 tsp Cayenne Pepper
1/4 tsp Sea Salt
Blend together filling until slightly chunky. Scoop about 1-2 T onto Romaine leaves and spread out. Top with sliced tomatoes and cilantro, or eat plain.
Makes 12 medium wraps.
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