For the Salad layer:
Chopped Apples
Chopped Bananas
Mix with 1/2 Orange, juiced
Top with:
Raisins
Almonds
Cashews
Sprinkle of Cinnamon.
Enjoy.
Cinnamon Fruit Salad
This simple fruit salad uses your basic fruits topped with a splash of orange, nuts, and a little fall spice: Cinnamon.
For the Salad layer:
Chopped Apples
Chopped Bananas
Mix with 1/2 Orange, juiced
Top with:
Raisins
Almonds
Cashews
Sprinkle of Cinnamon.
Enjoy.
For the Salad layer:
Chopped Apples
Chopped Bananas
Mix with 1/2 Orange, juiced
Top with:
Raisins
Almonds
Cashews
Sprinkle of Cinnamon.
Enjoy.
Raw Chocolate Brownies or Raw mini-Cupcakes with Creamy Chocolate Frosting
Looking for a quick delicious raw chocolate frosting? The frosting is really what makes this brownie/cake! There are so many variations of frosting's and I liked this one because it is quick to make, to use right away, or store. It's creamy, smooth, and I've even used it for vegan cupcakes and everyone loved it!
Brownie/Mini-cupcake:
1
½ C Pecans
1
C Almonds
¼
C Cocoa
1/8
tsp Sea Salt
12
Medjool Dates
2
T Agave
Blend
the nuts and cocoa together first, then add in the dates and agave and blend until
it’s thick and sticks together. Transfer mixture to an 8x8 dish or scoop (1 T each) into mini-cupcake holders ~Made about 24+ mini's.
Raw Creamy Chocolate Frosting:
20
Medjool Dates (abt 1 cup)
¾
C Water
¼
C Coconut Oil
½
C Cocoa
½
C Honey
Dash
Sea Salt
Soak
the dates in the water about and hour, then transfer all frosting ingredients into the
blender and blend until smooth and there are no more date chunks.
Frost
brownies/cupcakes and chill in the freezer until ready to eat.Enjoy!
*Store any extra frosting in the fridge in an air-tight container for a quick topping to anything. It's great as a chocolate fruit dip as well!
As Brownies
OR as Mini's
Raw Honey Almond Butter Taffy
This is a simple delicious "candy" that we made up a few weeks ago. My kids say it has the texture of taffy. It's gooey and has a melt in your mouth sweet flavor.
2 C Raw Almonds
2 T Melted Coconut Oil
1/4 tsp Sea Salt
1/2 C Honey (the more raw the better)
In the blender, blend the almonds until they are starting to release the oils then slowly add the coconut oil while blending on low, add the salt then pour in the honey. If you can keep the blender going that's great. It will start to make one big gooey ball. Stop when it's all mixed together but not too oily. My blender did warm up quite a bit during the process.
Transfer to a sheet of wax paper and roll into long "snakes" (this part was fun for my 2 year old:)
Score into 1 inch pieces. Roll it up and chill in the fridge.
*I also made a chocolate version by splitting the batch and adding 2 T Cocoa to half and blending until mixed. Think Raw tootsie rolls:)
*Also great made with Hazelnuts!
2 C Raw Almonds
2 T Melted Coconut Oil
1/4 tsp Sea Salt
1/2 C Honey (the more raw the better)
In the blender, blend the almonds until they are starting to release the oils then slowly add the coconut oil while blending on low, add the salt then pour in the honey. If you can keep the blender going that's great. It will start to make one big gooey ball. Stop when it's all mixed together but not too oily. My blender did warm up quite a bit during the process.
Transfer to a sheet of wax paper and roll into long "snakes" (this part was fun for my 2 year old:)
Score into 1 inch pieces. Roll it up and chill in the fridge.
*I also made a chocolate version by splitting the batch and adding 2 T Cocoa to half and blending until mixed. Think Raw tootsie rolls:)
*Also great made with Hazelnuts!
Raw Taco Salad
The great thing about Taco salads is they can be as simple or complex as you want them to be. We love all the spicy and freshness about them. This one is fairly simple yet has that Mexican zing you want in the nut taco "meat".
Romaine, chopped (we use a 3 pk. for our family of 6 eaters)
1 Bell Peppers, chopped (any kind, but we love red)
1 Cucumber, seeded and cubed
Spicy Tomatoes
3 chopped vine-ripe tomatoes mixed with
1/4 white onion diced
one clove of garlic pressed
Guacamole
2-3 Avocados, pitted
1 Tomato, chopped
Lime juice, 2-3 TBSP
1 tsp Sea Salt
Mix
Nut Taco "Meat"
1 C Walnuts, best if soaked 15 min. or more, but I've rinsed them and called it good.
1/4 tsp. Sea Salt
1 tsp. Chilli Powder
1/2 tsp. Cumin
dash of garlic and onion powder (opt)
Pulse together in the blender until you have a a course crumbly mixture, but not so that it all starts to stick together.
Drizzle with:
Cashew Dressing
2 1/2 C cashews (best if soaked)
1-2 lemons, juiced (abt. 1/4-1/3 C org. lemon juice)
1-2medium cloves of garlic, minced or pressed through garlic press
1 Tbsp E.V.O.O (optional)
1/2 Tbsp Sea Salt
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.
*Add flax crackers if desired.
Romaine, chopped (we use a 3 pk. for our family of 6 eaters)
1 Bell Peppers, chopped (any kind, but we love red)
1 Cucumber, seeded and cubed
Spicy Tomatoes
3 chopped vine-ripe tomatoes mixed with
1/4 white onion diced
one clove of garlic pressed
Guacamole
2-3 Avocados, pitted
1 Tomato, chopped
Lime juice, 2-3 TBSP
1 tsp Sea Salt
Mix
Nut Taco "Meat"
1 C Walnuts, best if soaked 15 min. or more, but I've rinsed them and called it good.
1/4 tsp. Sea Salt
1 tsp. Chilli Powder
1/2 tsp. Cumin
dash of garlic and onion powder (opt)
Pulse together in the blender until you have a a course crumbly mixture, but not so that it all starts to stick together.
Drizzle with:
Cashew Dressing
2 1/2 C cashews (best if soaked)
1-2 lemons, juiced (abt. 1/4-1/3 C org. lemon juice)
1-2medium cloves of garlic, minced or pressed through garlic press
1 Tbsp E.V.O.O (optional)
1/2 Tbsp Sea Salt
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.
*Add flax crackers if desired.
Raw Taco Salad
Raw Maple Pecan Tarts
Raw desserts are so fun to play with! I just couldn't help adding a little fall spice to this Raw Maple Pecan tart. I will definitely be making this again around Thanksgiving. The cinnamon and maple give it just the right delicious blend.
I made this into 3 separate tarts, but you could also make it into one smaller pie.
For the Crust:
1 C Walnuts
5 Medjool dates, pitted
1 T Pure Maple Syrup
Dash of Sea Salt
Dash of Cinnamon (about 1/8 tsp)
Blend together until the mixture starts to stick together.
Split into thirds and transfer to 3 tart dishes. With your fingers push the crust out evenly on the bottom of the dishes.
Maple Pecan Pie Filling
1 C Pecans
10 Medjool dates, soaked in 2/3 C Water- at least 10 minutes or until it softens the dates
1/2 tsp Pure Vanilla
3 T Pure Maple Syrup
Dash of Cinnamon
Blend all the pie filling ingredients together, including date water, until it is mostly smooth. (There may be little Date and Pecan pieces.)
Scoop out and fill tart shells, spreading the filling out evenly.
Top with extra Pecans and freeze until ready to eat or a few hours until it sticks together.
It will not get solid, but cold enough to stay together.
Enjoy this wonderful freezer treat!
I made this into 3 separate tarts, but you could also make it into one smaller pie.
For the Crust:
1 C Walnuts
5 Medjool dates, pitted
1 T Pure Maple Syrup
Dash of Sea Salt
Dash of Cinnamon (about 1/8 tsp)
Blend together until the mixture starts to stick together.
Split into thirds and transfer to 3 tart dishes. With your fingers push the crust out evenly on the bottom of the dishes.
1 C Pecans
10 Medjool dates, soaked in 2/3 C Water- at least 10 minutes or until it softens the dates
1/2 tsp Pure Vanilla
3 T Pure Maple Syrup
Dash of Cinnamon
Blend all the pie filling ingredients together, including date water, until it is mostly smooth. (There may be little Date and Pecan pieces.)
Scoop out and fill tart shells, spreading the filling out evenly.
Top with extra Pecans and freeze until ready to eat or a few hours until it sticks together.
It will not get solid, but cold enough to stay together.
Enjoy this wonderful freezer treat!
Raw Ice Cream Cake
I have had a Yo-Nanas maker for almost a year now and we make fresh fruit ice-cream with it at least every month. Well, last week for family night my 2 year old was in charge of picking a treat and he wanted yo-nanas. As the beautiful banana ice cream was coming out I started thinking of how I could make a delicious raw ice cream cake. So the ideas began....
The other night at 10:30p.m.:) Not usually when I like to experiment, but oh were we all happy that I did when we tasted all the creamy, chocolatey, banana goodness last night!
~I am sure you can use a food processor or blender to make the ice cream, but I used my yo-nanas maker.
You need:
Yo-nanas maker
A spring form pan
A High Speed Blender
A Freezer
A Batch of Raw Chocolate Sauce
The Crust and middle cake layer
1 C Walnuts
1 T Cocoa Powder
5 Medjool Dates
a dash of sea salt
Put all ingredients in the blender and pulse until you have a crumbly mixture, but not oily.
~Make this twice, separately. One for the crust and one for the middle layer.
If you do too much at a time the oils seem to release faster and you don't get the "cakey" texture you want.
Take one batch and press down into the spring form pan. Set the other aside in a bowl for later use.
For the Raw Ice Creams
6 Frozen Bananas, thawed about 5 minutes
1 tsp Vanilla
1/4 C Agave
1 T Cacao Nibs
Raw dried Gogi Berries (opt)
1/4 C Raw Chocolate Sauce
1. Push the bananas through the Yo-nanas maker one at a time until you you have a big bowl of raw ice cream. Stir in vanilla and agave. Put half of the batch in another bowl and stir in cacao nibs.
2. Add Raw Chocolate Sauce to the mixture you have and stir until you have raw chocolate ice cream.
Scoop this onto your crust and spread around until even.
3. Get your other bowl of "cake" mix and crumble evenly over the ice cream.
Drizzle with raw chocolate sauce.
4. Spread your cacao-chip ice cream over the cake layer.
5. Top with drizzles of Raw chocolate sauce, cacao nibs, and dried gogi berries.
6. Freeze until ready to eat, at least a half hour to let things set together.
Emjoy!
The other night at 10:30p.m.:) Not usually when I like to experiment, but oh were we all happy that I did when we tasted all the creamy, chocolatey, banana goodness last night!
~I am sure you can use a food processor or blender to make the ice cream, but I used my yo-nanas maker.
You need:
Yo-nanas maker
A spring form pan
A High Speed Blender
A Freezer
A Batch of Raw Chocolate Sauce
The Crust and middle cake layer
1 C Walnuts
1 T Cocoa Powder
5 Medjool Dates
a dash of sea salt
Put all ingredients in the blender and pulse until you have a crumbly mixture, but not oily.
~Make this twice, separately. One for the crust and one for the middle layer.
If you do too much at a time the oils seem to release faster and you don't get the "cakey" texture you want.
Take one batch and press down into the spring form pan. Set the other aside in a bowl for later use.
For the Raw Ice Creams
6 Frozen Bananas, thawed about 5 minutes
1 tsp Vanilla
1/4 C Agave
1 T Cacao Nibs
Raw dried Gogi Berries (opt)
1/4 C Raw Chocolate Sauce
1. Push the bananas through the Yo-nanas maker one at a time until you you have a big bowl of raw ice cream. Stir in vanilla and agave. Put half of the batch in another bowl and stir in cacao nibs.
2. Add Raw Chocolate Sauce to the mixture you have and stir until you have raw chocolate ice cream.
Scoop this onto your crust and spread around until even.
3. Get your other bowl of "cake" mix and crumble evenly over the ice cream.
Drizzle with raw chocolate sauce.
4. Spread your cacao-chip ice cream over the cake layer.
5. Top with drizzles of Raw chocolate sauce, cacao nibs, and dried gogi berries.
6. Freeze until ready to eat, at least a half hour to let things set together.
Emjoy!
Raw Broccoli Cabbage Salad
I know when I am in an ALL raw foods stage because I think of idea after idea of different foods and combinations of foods, not to mention how amazing I feel! Energy, motivation, happiness, confidence...ok I won't bore you.
Well, in the past 24 hours inspiration hit more than once, so you are in luck and get to try my new creations. I love when this happens because something yummy always comes out of it.
This salad tasted cheesy to me so I was going to call it a Raw Cheesy Broccoli Cabbage Salad, but it was too long, plus my husband said to him it was almost a peanut sauce taste. So you can try it yourself and see what you think, for me I'll go with cheesy:)
It was tasty and SO simple to put together and great as a side salad for 4 or double or triple to make it the main dish, I know I will next time!
1 C Purple Cabbage, chopped
1 C Green Cabbage (for variety), chopped
1 C Broccoli, finely chopped
Put in a bowl and add:
1 T Extra Virgin Olive Oil
1 T Nutritional Yeast (this gives it the flavor you want!)
1/4 tsp Sea Salt
1/8 C Crushed Walnuts
Toss together and Enjoy your super fast and healthy dinner!
Well, in the past 24 hours inspiration hit more than once, so you are in luck and get to try my new creations. I love when this happens because something yummy always comes out of it.
This salad tasted cheesy to me so I was going to call it a Raw Cheesy Broccoli Cabbage Salad, but it was too long, plus my husband said to him it was almost a peanut sauce taste. So you can try it yourself and see what you think, for me I'll go with cheesy:)
It was tasty and SO simple to put together and great as a side salad for 4 or double or triple to make it the main dish, I know I will next time!
1 C Purple Cabbage, chopped
1 C Green Cabbage (for variety), chopped
1 C Broccoli, finely chopped
Put in a bowl and add:
1 T Extra Virgin Olive Oil
1 T Nutritional Yeast (this gives it the flavor you want!)
1/4 tsp Sea Salt
1/8 C Crushed Walnuts
Toss together and Enjoy your super fast and healthy dinner!
Raw Fudge Brownies with Creamy Vanilla Coconut Frosting
This recipe of divinity came when I decided to put two of my favorites quick and delicious desserts together. It was the brownie/dessert that saved me after having our most recent baby and there was no healthy desserts on the menu at the hospital.:) I had made them before going in and every day my dear husband brought some to me and even stored a few in the hospital freezer. That was thinking ahead!
First, I took the recipe from the Raw Fudge Babies and doubled it, changing slightly, Then, I topped it with the creamy frosting from the Raw Oreo's, set it in the freezer and voi-la. Completely quick and satisfying dessert.
I start with the frosting on this one, and usually make a double batch so I can have the rest in the freezer for a quick frosting. If it freezes all the way and is thawed about 15 minutes you can stir it up and use it as a "whipped" frosting.
Creamy Vanilla Coconut Frosting
1/2 C Young Thai Coconut Meat
1 C Cashews
1/2 C Agave
1/8 C Pure Maple Syrup
1 Tbsp. Pure Vanilla
1/4 C Coconut Oil
Squeeze of Fresh Lemon, about 2 Tbsp.
Freeze until ready to use.
Raw Fudge Brownies
(doubled from the fudge babies)
2 C Almonds
1 C Pecans
1/2 C raw Cocoa powder
1 1/2 C Medjool dates,pitted (about 16~make sure they are not too soft, or use less)
1/4 tsp Sea Salt
1 tsp Pure Vanilla
This is where you blend up the nuts, dates, cocoa, salt, and vanilla, in 2 batches, scrape out into a big bowl adding enough agave to make it stick together, but not wet sticky. I ended up with a nice thick brownie batter which I pressed into a 9x9 glass dish.
Top with about 1 C of Frosting and freeze at least an hour for a firmer frosting. Cut into 1x1 inch pieces and Enjoy!
First, I took the recipe from the Raw Fudge Babies and doubled it, changing slightly, Then, I topped it with the creamy frosting from the Raw Oreo's, set it in the freezer and voi-la. Completely quick and satisfying dessert.
I start with the frosting on this one, and usually make a double batch so I can have the rest in the freezer for a quick frosting. If it freezes all the way and is thawed about 15 minutes you can stir it up and use it as a "whipped" frosting.
Creamy Vanilla Coconut Frosting
1/2 C Young Thai Coconut Meat
1 C Cashews
1/2 C Agave
1/8 C Pure Maple Syrup
1 Tbsp. Pure Vanilla
1/4 C Coconut Oil
Squeeze of Fresh Lemon, about 2 Tbsp.
Freeze until ready to use.
Raw Fudge Brownies
(doubled from the fudge babies)
2 C Almonds
1 C Pecans
1/2 C raw Cocoa powder
1 1/2 C Medjool dates,pitted (about 16~make sure they are not too soft, or use less)
1/4 tsp Sea Salt
1 tsp Pure Vanilla
This is where you blend up the nuts, dates, cocoa, salt, and vanilla, in 2 batches, scrape out into a big bowl adding enough agave to make it stick together, but not wet sticky. I ended up with a nice thick brownie batter which I pressed into a 9x9 glass dish.
Top with about 1 C of Frosting and freeze at least an hour for a firmer frosting. Cut into 1x1 inch pieces and Enjoy!
Raw Raspberry Vinaigrette Salad
I love fresh salads in the spring time and have recently become a bigger fan of vinaigrette, especially fruit-sweetened ones. This salad combines sweet, sour, and slightly bitter from the greens, yet uses fresh berries to even it out. It was nice to sit outside in the sunshine and enjoy the tangy freshness of a salad.
Mixed Baby Greens
Topped with fresh
Raspberries
Blackberries
Strawberries
Cucumbers, sliced and cut in half
Juice sweetened cranberries
Chopped Pecans
Vinaigrette dressing.
Raw Raspberry Vinaigrette Dressing:
1/2 Lemon, juiced
1/8 C Olive Oil
1-2 tsp Apple Cider Vinegar
1/8 C Agave
10-15 Fresh Raspberries
Blend or pulse until berries are mostly separated. Pour over salads and serve.
*Dressing makes enough for 2-3 Salads. Double if you are feeding more people.
Mixed Baby Greens
Topped with fresh
Raspberries
Blackberries
Strawberries
Cucumbers, sliced and cut in half
Juice sweetened cranberries
Chopped Pecans
Vinaigrette dressing.
Raw Raspberry Vinaigrette Dressing:
1/2 Lemon, juiced
1/8 C Olive Oil
1-2 tsp Apple Cider Vinegar
1/8 C Agave
10-15 Fresh Raspberries
Blend or pulse until berries are mostly separated. Pour over salads and serve.
*Dressing makes enough for 2-3 Salads. Double if you are feeding more people.
Raw Teriyaki Vegetable Salad
Lately I have been going through my old recipes that I tried when
first going raw almost 4 years ago and trying them again. Some I think,
"what was this suppose to be?" While others are pretty good, yet could
be improved upon because of what I now know with flavors.
So here is a much improved vegetable Teriyaki dish. It could be all shredded, but I went with spiralizing the noodles, with the other veggies on top. It was light and filling and so tasty. It is great to switch up flavors and this hit the spot for us tonight.
Vegetables:
1 Med. Yellow Squash, spiralized
2 Med. Zuchinni, spiralized
add:
1/2 Yellow Bell Pepper, thinly sliced
1/2 Red Bell Pepper, thinly sliced
1/2 Orange Bell Pepper, thinly sliced
1-2 C Broccoli, chopped small
1/2 C Carrots, Shredded
1/2 C Sugar Snap Peas
Teriyaki Sauce
1/2 C Nama Shoyu
1/2 C Extra Virgin Olive Oil
1/4 C Honey
1 Sm. Garlic, pressed
3 T Lemon, juiced
1/4 tsp Onion Powder
1/2 tsp Ginger
1/8 tsp Cayenne Pepper
1/4 C Walnuts (for thickening)
Blend until smooth.
Pulse in:1 T Sesame Seeds
Take a portion of the salad and drizzle on as much sauce as you want. Enjoy!
So here is a much improved vegetable Teriyaki dish. It could be all shredded, but I went with spiralizing the noodles, with the other veggies on top. It was light and filling and so tasty. It is great to switch up flavors and this hit the spot for us tonight.
Vegetables:
1 Med. Yellow Squash, spiralized
2 Med. Zuchinni, spiralized
add:
1/2 Yellow Bell Pepper, thinly sliced
1/2 Red Bell Pepper, thinly sliced
1/2 Orange Bell Pepper, thinly sliced
1-2 C Broccoli, chopped small
1/2 C Carrots, Shredded
1/2 C Sugar Snap Peas
Teriyaki Sauce
1/2 C Nama Shoyu
1/2 C Extra Virgin Olive Oil
1/4 C Honey
1 Sm. Garlic, pressed
3 T Lemon, juiced
1/4 tsp Onion Powder
1/2 tsp Ginger
1/8 tsp Cayenne Pepper
1/4 C Walnuts (for thickening)
Blend until smooth.
Pulse in:1 T Sesame Seeds
Take a portion of the salad and drizzle on as much sauce as you want. Enjoy!
*I added a skewer of pineapple dipped in the sauce and dehydrated about 20 minutes. Mmmm.
Now mix around the sauce...
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