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Well these started out as what I thought would be "granola bars" but ended up being more like cookies. Either way, they are delicious and nutritious!!
5-6 organic apple ( I used a mix of granny smith & gala)
1 cup raw organic walnuts
1/2 cup raw organic pepitas (hulled pumpkin seeds)
1/2 cup raw organic almonds
1 cup organic raisins (or dried fruit of choice)
1/2 agave nectar (or raw honey)
1 Tbsp ground cinnamon
1/2 tsp Himalayan sea salt
Core & grate the apples (around 3 cups)
Coarsely chop the nuts (you can use 2 cups of walnuts if you do not have pepitas & almonds, or any other combo of raw nuts)
Put all ingredients into a large glass bowl and mix well.
Form bars or cookies with your hands and squeeze excess liquid into separate glass bowl.
Dehydrate @ 105 F for 16-20 hrs.
Will keep for up to 2 weeks in refrigerator (if you don't eat them all on the first day!!)
** Save the squeezed cinnamon apple juice! I drank half of mine and saved the rest to dip my cookies in**
This recipe can be modified to include any of your favorite nuts & fruits. Very simple & delicious!
I brought a handful of these to work with me today and everybody loved them!
Tuesday, May 31, 2011
Thursday, May 5, 2011
Strawberry Almond Milk
I was just sitting here on the couch reading a book when "strawberry milk" flashed on my brain. I have not drank "real" milk since I did the "30 days in the cave" challenge a few months ago. I have been making nut milk, usually almond, for the last few weeks. Making a large batch about once a week and using it as i need/want it. Luckily for me and my strawberry milk craving there was some in the fridge tonight.
I took 6 fresh organic strawberries, which were already cleaned. I tossed them in the food processor and turned them to mush. Then I scraped the sides with a rubber spatula. Next I added about 1 1/2 cups of almond milk and blended until the milk turned pink and all chunks were gone. Poured it into a tall glass and drank it down.
Very Yummy!!!
*** I also made a green smoothie for dinner, details to come when I have a little more time...It definitely was not as bad as I thought it would be.***
I took 6 fresh organic strawberries, which were already cleaned. I tossed them in the food processor and turned them to mush. Then I scraped the sides with a rubber spatula. Next I added about 1 1/2 cups of almond milk and blended until the milk turned pink and all chunks were gone. Poured it into a tall glass and drank it down.
Very Yummy!!!
*** I also made a green smoothie for dinner, details to come when I have a little more time...It definitely was not as bad as I thought it would be.***
Thursday, April 28, 2011
Raw Chocolate Pudding
I have fallen a little behind with the posting of my raw food adventures, but with good reason, my very best friend has been visiting from KY and you better believe that he had some strange looks to give when he saw what I was eating. I quote him saying "I remember a day when you would not eat anything and now look at ya." He was a pretty good sport and tried most of what I made. He still favors fast food and Mt Dew to my raw food creations.
Last night I made delicious raw chocolate pudding. Here's what I did;
Raw Chocolate Pudding
3 ripe organic avocados
1/3 cup raw cacao powder
1 tsp organic vanilla extract
1/2 tsp raw organic apple cider vinegar
1/8 cup water
1/2 cup raw agave nectar
1/4 raw organic almond butter
pinch of Himalayan sea salt
Peel and slice avocados and blend in food processor until smooth. Add all other ingredients and blend until creamy pudding consistency. Scrape sides of food processor and blend again.
One of the greatest things that I have discovered about raw food recipes is that you can alter them and they still taste great! I found a very simple recipe and added vanilla and almond butter to make it my own. Now I am in LOVE with this pudding recipe.
After eating dinner tonight I served this pudding with a few fresh organic raspberries on top! BIG HIT!!
Last night I made delicious raw chocolate pudding. Here's what I did;
Raw Chocolate Pudding
3 ripe organic avocados
1/3 cup raw cacao powder
1 tsp organic vanilla extract
1/2 tsp raw organic apple cider vinegar
1/8 cup water
1/2 cup raw agave nectar
1/4 raw organic almond butter
pinch of Himalayan sea salt
Peel and slice avocados and blend in food processor until smooth. Add all other ingredients and blend until creamy pudding consistency. Scrape sides of food processor and blend again.
One of the greatest things that I have discovered about raw food recipes is that you can alter them and they still taste great! I found a very simple recipe and added vanilla and almond butter to make it my own. Now I am in LOVE with this pudding recipe.
After eating dinner tonight I served this pudding with a few fresh organic raspberries on top! BIG HIT!!
Wednesday, April 20, 2011
Stuffed Portabella Mushrooms
I had a chance to stop into Access to Organics today and pick up a few items; raw organic shredded coconut, raw organic brazil nuts, raw organic macadamia nuts, organic green beans, and organic baby portabella mushrooms. They had a great price on baby portabella mushrooms, $7 per lb (publix's price equals out to be $16 per lb). If you live local I suggest you check them out (www.accesstoorganics.com)
Stuffed Raw Baby Portabella Mushrooms
1.) 16-20 baby portabella mushrooms
2.) 3-4 Tbsp cold pressed extra virgin olive oil
FILLING
1.) 1/2 cup raw organic pistachios (soaked for 4 hrs or longer)
2.) 1/2 cup raw organic brazil nuts (soaked for 4 hrs or longer)
3.) 1/2 cup organic fresh basil (chopped)
4.) 2 cloves organic fresh garlic (chopped)
5.) 1/2 tsp Himalayan sea salt
TOPPING
sun dried tomatoes
Clean and de-stem mushrooms.
Put in a glass bowl & toss with 3-4 Tbsp olive oil, set aside
In a food processor mix all filling ingredients except the nuts. Blend into a dark green paste.
Rinse and drain the soaked nuts, then add to the filling mixture in the food processor.
Blend until desired texture (kind of creamy)
Spoon filling into mushroom caps and top with a sun dried tomato.
*** I had bought 16 mushrooms today and had some filling left over***
Stuffed Raw Baby Portabella Mushrooms
1.) 16-20 baby portabella mushrooms
2.) 3-4 Tbsp cold pressed extra virgin olive oil
FILLING
1.) 1/2 cup raw organic pistachios (soaked for 4 hrs or longer)
2.) 1/2 cup raw organic brazil nuts (soaked for 4 hrs or longer)
3.) 1/2 cup organic fresh basil (chopped)
4.) 2 cloves organic fresh garlic (chopped)
5.) 1/2 tsp Himalayan sea salt
TOPPING
sun dried tomatoes
Clean and de-stem mushrooms.
Put in a glass bowl & toss with 3-4 Tbsp olive oil, set aside
In a food processor mix all filling ingredients except the nuts. Blend into a dark green paste.
Rinse and drain the soaked nuts, then add to the filling mixture in the food processor.
Blend until desired texture (kind of creamy)
Spoon filling into mushroom caps and top with a sun dried tomato.
*** I had bought 16 mushrooms today and had some filling left over***
Tuesday, April 19, 2011
My 1st Attempt at RAW LASAGNA
I have been craving more raw lasagna every since I ate the one Lydia made. It was so so good!! Today I decided to "Just Do It". At first I was a little intimidated by all the steps; making the cheese, making the sauce, and then prepping the lasagna. It proved to be easier than I thought and I was able to whip it together in less than an hour.
First I made the "Macadamia-Spinach Ricotta"
1.) 1 cup raw macadamia nuts
2.) 1/4 & 1/8 cup of water
3.) 1/8 cup cold pressed extra virgin olive oil
4.) 1 clove fresh garlic (chopped)
5.) 1/4 tsp Himalayan sea salt
6.) juice from half a lemon
7.) 1 cup of fresh chopped spinach
Blend all ingredient except spinach in food processor until smooth and creamy. Empty into a bowl and add the chopped spinach. Stir spinach thoroughly into mixture. Set aside.
Sun-Dried-Tomato Marinara
1.) 2 Roma tomatoes
2.) 2 Tbsp cold-pressed extra virgin olive oil
3.)1/2 Tbsp agave nectar
4.) 3 fresh basil leaves (chopped)
5.) 1 clove fresh garlic (chopped)
6.)1/2 Tbsp Italian Seasoning
7.) 1/4 tsp Himalayan Sea Salt
8.) 4-5 sun dried tomatoes
put all ingredients into food processor and blend into marinara sauce consistency, then set aside
Raw Lasagna
1.) 2 small-medium sized zucchini
2.) 1-2 Roma tomatoes sliced thin
3.) Macadamia-Spinach Ricotta
4.) Sun-Dried-Tomato Marinara
Slice the zucchini into long thin slices ( I used a vegetable peeler). In a glass dish layer zucchini slices about 3 slices thick. Then add layer of thin sliced Roma tomatoes. Spread a layer of the ricotta, followed by a layer of marinara. Then repeat the layers.
Dehydrate for 1 hour in an oven set on the lowest possible setting and keep the door open so temp does not get above 112 degrees.
When Lydia made this she added a layer of thin sliced mushrooms and some very finely chopped onion. My raw lasagna was delicious and it definitely curved my craving, but the next time I make it I will be adding the mushrooms and onion and maybe a little cracked pepper.
I have come to realize that raw food recipes can be altered and changed any way you want and they still taste great. Think of any recipe that you try as a baseline and personalize it my make it your own. When shopping for my ingredients this evening I checked Publix and 2 health food stores for raw macadamia nuts, nobody had them. I was dead set on having this for dinner so I came home and used a combo of the raw nuts that I had in the kitchen. My 1 cup of macadamia nuts actually ended up being a 1 cup mixture of raw cashews, raw sunflower seeds, raw almonds, and raw pecans!!!!
** Agave nectar a natural sweetener used in many raw recipes. It comes from the same cactus as tequila. It is readily available at any whole food/healthfood store, but for my friends and family in NNY it may be a little harder to find. It can be ordered online by googling "raw organic agave nectar". For the sake of this recipe you could probably substitute the agave nectar with raw honey. I hope some of you try this recipe and let me know how it turns out.
First I made the "Macadamia-Spinach Ricotta"
1.) 1 cup raw macadamia nuts
2.) 1/4 & 1/8 cup of water
3.) 1/8 cup cold pressed extra virgin olive oil
4.) 1 clove fresh garlic (chopped)
5.) 1/4 tsp Himalayan sea salt
6.) juice from half a lemon
7.) 1 cup of fresh chopped spinach
Blend all ingredient except spinach in food processor until smooth and creamy. Empty into a bowl and add the chopped spinach. Stir spinach thoroughly into mixture. Set aside.
Sun-Dried-Tomato Marinara
1.) 2 Roma tomatoes
2.) 2 Tbsp cold-pressed extra virgin olive oil
3.)1/2 Tbsp agave nectar
4.) 3 fresh basil leaves (chopped)
5.) 1 clove fresh garlic (chopped)
6.)1/2 Tbsp Italian Seasoning
7.) 1/4 tsp Himalayan Sea Salt
8.) 4-5 sun dried tomatoes
put all ingredients into food processor and blend into marinara sauce consistency, then set aside
Raw Lasagna
1.) 2 small-medium sized zucchini
2.) 1-2 Roma tomatoes sliced thin
3.) Macadamia-Spinach Ricotta
4.) Sun-Dried-Tomato Marinara
Slice the zucchini into long thin slices ( I used a vegetable peeler). In a glass dish layer zucchini slices about 3 slices thick. Then add layer of thin sliced Roma tomatoes. Spread a layer of the ricotta, followed by a layer of marinara. Then repeat the layers.
Dehydrate for 1 hour in an oven set on the lowest possible setting and keep the door open so temp does not get above 112 degrees.
When Lydia made this she added a layer of thin sliced mushrooms and some very finely chopped onion. My raw lasagna was delicious and it definitely curved my craving, but the next time I make it I will be adding the mushrooms and onion and maybe a little cracked pepper.
I have come to realize that raw food recipes can be altered and changed any way you want and they still taste great. Think of any recipe that you try as a baseline and personalize it my make it your own. When shopping for my ingredients this evening I checked Publix and 2 health food stores for raw macadamia nuts, nobody had them. I was dead set on having this for dinner so I came home and used a combo of the raw nuts that I had in the kitchen. My 1 cup of macadamia nuts actually ended up being a 1 cup mixture of raw cashews, raw sunflower seeds, raw almonds, and raw pecans!!!!
** Agave nectar a natural sweetener used in many raw recipes. It comes from the same cactus as tequila. It is readily available at any whole food/healthfood store, but for my friends and family in NNY it may be a little harder to find. It can be ordered online by googling "raw organic agave nectar". For the sake of this recipe you could probably substitute the agave nectar with raw honey. I hope some of you try this recipe and let me know how it turns out.
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