Oatmeal Cookie Power Bars

I made this on a whim today, and turned out awesome! I love when that happens! My kids thought it was a great granola bar and my husband had it for "power bars" on his Mountain bike ride. It's very versatile- could be used as a pie crust, granola bar, or just a quick snack.

3/4 C Walnuts
1/2 C Pecans
1 C Rolled Oats (not technically "raw" but I use them occasionally)
1/2 C Shredded Coconut
14 Medjool Dates, pitted

1 tsp Sea Salt

1 tsp Pure Vanilla

2 T melted coconut oil
 (I melt it by running a bowl under hot water, setting that bowl in another of hot water, then adding the coc. oil until melted)

Pulse in a blender or food processor until thoroughly mixed and starts to stick together. You may have to push it down a few times.
Press into a 9X9 pan and cut into squares. Eat as is, or set in the freezer until firm.

Raw Vanilla Almond Milkshake

This is a great raw vanilla ice cream shake! I have always enjoyed vanilla ice creams and shakes because they are so versatile, you can add anything sweet, crunchy, chocolate or all three and it still tastes great! We've also added spinach to this (not shown) and the kids ask for "the green vanilla ice cream."

2 Frozen Bananas
1 C Almond Milk
1 T Pure Vanilla
1 C Almonds (opt. for thicker)
1 C+ Ice

Blend until you have a creamy vanilla milkshake.Add Chocolate Crumble Cookies for yummy variety.

 This one has the optional Almonds in it.

Raw Broccoli Salad

If you like Broccoli Salad, this one's for you.

 Broccoli Mixture
5 C Shredded Broccoli
1/2-1 Red Onion
1 C Sunflower Seeds
1/2 C Raisins

Dressing:
1 C Cashews, soaked
3 T Agave
2 T Apple Cider Vinegar
1/4 tsp Sea Salt
1/4 C Water
Blend dressing well and mix with Broccoli mixture. Serve.

Raw Creamy Coconut Ice Cream

This is the best Vanilla-ish Raw Ice Cream. The coconut and bananas really make it creamy.

1 C Cashews, soaked a few hours
1/2 C Young Thai Coconut meat
1/2 C Agave
1 1/4 C Water
2 Fresh Bananas, peeled
1 tsp Lemon Juice
1/4 tsp Sea Salt
2 tsp Pure Vanilla

(If you are not familiar with Young Thai Coconuts, just click on it. They are not my favorite to open, but worth it!)

Put all in a high speed blender and blend until thick and creamy, and there are no chunks.
I don't have an Ice Cream Maker, but if you do, pour it in and follow instructions for your Ice Cream Maker. I on the other hand, pour it into a thick Tupperware container with a lid and set it in the freezer. A few hours later I come back and mix  it all up with a big spoon to make sure it freezes evenly. Continue this every few hours until it's completely frozen. Then scoop out with an ice cream scoop.
Serve with Chocolate Crumble Cookies.

Raw Chocolate Crumble Cookies

1 3/4 C Raw Almonds
1 C Cocoa Powder
1-2 T Pure Vanilla
3/4-1 C Pitted, Medjool Dates
1/2 tsp Sea Salt
1/8 C Agave (optional- for added sweet and stickiness)

Process until crumbly. Store as is and use as a topping for any dessert.
OR take small hand fulls and smash into your hand, switching the dough hand to hand until the oils start to come out and it sticks together nicely. (Don't try to roll in your hands, they will crumble.) Then smash into your hand into a flat "cookie." Set in freezer-Makes about 16 small cookies. These are the best in Creamy Coconut Ice Cream. You can even make them into ice cream sandwiches with it.

Fruit Kabobs

This was a fun variation from having a plain fruit salad. The kids loved eating off of a stick..and yes the boys wanted to sword fight with the sticks afterwards, but it was a fun change.

Any fruit
Kabob Sticks

For this one I used: Pineapple, Granny Smith Apples, Gala Apples, Orange Slices, and Bananas.

Raw Chili

This was a hit for my chili-lovin' husband :) It has enough chunkiness and a lot of great spice to it!
If I were to spotlight a kitchen tool to use in this, it would be my Pampered Chef Chopper, I used it for half  of the ingredients.

4 oz. (1/2 package) white mushrooms, chopped small
(I have also used zucchini in place of mushrooms-great texture!)
1/2 C Celery, minced
1/3 C Red Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 C Carrots, finely chopped
1 tomato, chopped (opt)
1 C fresh or frozen corn (opt)
 Put all in a bowl.
Add 1 C blended Almonds, don't blend to a powder, just until small chunks. A food processor may work best for this, or use the chopper.Then add almonds to bowl.(Made it without almonds and it's still great.)

In the Blender:
1 1/2 C Sundried Tomatoes
2+ C Water
1 T Olive Oil (or oil from tomatoes if using bottled)
1/4 C Nama Shoyu
1 Clove Garlic
2 T Dried Oregano
2 tsp. Chili Powder
1 T Apple Cider Vinegar
1 T Agave
1/4 tsp Cayenne Pepper
1/2 tsp. Sea Salt

Blend until smooth and keep blending for warmed if you like. Add to the bowl and mix together.
*If you like it more soupy, then add more water and you can warm it on the stove, just until it is warm to the touch.
Great with Raw Sour Cream and Corn Chips.

Simply Mexican -Raw Taco Salad

This dish is a combo of recipes. I thought it would be too simple, but the flavors all combined made it light, refreshing, spicy, and crunchy all in one meal. It instantly became a family fave!

1 Head of Romaine, Chopped
1/2-1 whole head of iceberg lettuce, chopped (though any will work)
 2-3 Avocados to make Guacamole
1 Jar of Salsa
1 Recipe for Raw Sour Cream
A Plate of Golden Corn Chips
Arrange how you like. My daughter likes each thing separate on her plate to dip in, I like it all mixed together.
Enjoy and feel light!

Guacamole

I can't believe I haven't posted our favorite quick and spicy guacamole recipe...maybe because we like to add different amounts each time. We keep these spices in the front of the cupboard for quick access. Here it is and add more spices if you like. This will be a 1 person version.

1 Avocado
1/2 T Lime juice from a Lime
1 1/2 tsp. Sea Salt
1-2 tsp. Onion Powder
1-2 tsp. Garlic Power
1/4-1/2 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Chili Power
1/8 tsp. Oregano

Mix well, and adjust to taste. We like ours spicy!

Raw Golden Corn Chips

This is a great, and a little spicy, variation of corn chips. We all loved them!

1 Bag Frozen corn-thawed (abt. 4 Cups)
1 3/4 C Golden Flax seeds, ground to meal
1 1/2 C Water
2 T Olive Oil
1 T Cumin
1 tsp. Onion powder
1 Clove Garlic, pressed.
1/2 tsp. Sea salt, and a little for sprinkling on top.
Dash or 2 of Cayenne Pepper
2 tsp. Chili Powder

Blend flax seeds into meal. Pour into a mixing bowl with chili powder, and set aside.
Put the rest of the ingredients into the blender and blend on high until it is smooth.
Stir mixture in with flax meal and chili powder.
Spread 1 C of batter onto a dehydrating teflex sheet, or parchment paper, smoothing it out very thin, no more than an 1/8 inch. thick.
Continue this three more times onto different sheets.
Score into chip shapes, and sprinkle with a little sea salt if you want.
Dehydrate about 4 hours, then flip onto dehydrating trays and dehydrate until desired crunchiness is achieved. I like them  really crunchy so I did them about 6 or more hours. The longer you dehydrate the crunchier they become.

Great with salsa and guacamole!