Tuesday, May 10, 2011
Wednesday, May 4, 2011
Tuesday, May 3, 2011
Sunday, February 21, 2010
Walnut Spice Cake
3 cups dry walnuts
¼ tsp sea salt
1 cup medjool dates
to taste: cinnamon, pumpkin pie spice and vanilla
Combine well in food processor.
Form into a cake shape or press into a small pan and after it’s chilled turn onto a plate.
1 small organic orange, you’ll be using the peel and all so be sure to wash it well
1/2 cup pre-soaked cashews
1 heaping TB coconut oil, more if you want it super thick
1 tsp. vanilla
agave to taste
In high-speed blender: blend all ingredients until smooth. Use small amounts of water only if necessary to help blend.
Chill until the frosting thickens.
Frost the cake and return to refrigerator and chill for a few hours.
Garnish with raw dried unsweetened coconut flakes.
Tuesday, January 26, 2010
Sweetly Sour Cauliflower: This marinade is also good on cabbage and broccoli or can be used as salad dressing.
1 small head organic cauliflower, washed and cut into small pieces
2 green onions, sliced
¼ small yellow onion cut into thin strips
1/3 cup organic olive oil
apple cider vinegar, to taste
1-2 TB Braggs Liquid Amino (more or less to taste)
agave nectar, just enough for a hint of sweetness
sea salt (if not using Braggs)
crushed red pepper or ground cayenne pepper, to taste
Whisk together marinade and put in a large zip lock bag.
Place the cut up cauliflower and onions in bag and close tightly.
Coat all the cauliflower and then refrigerate for several hours or overnight.
Saturday, January 16, 2010
1 orange, peeled
1-2 garlic cloves, pressed
1/3 cup of raisins, soaked 4 hours then drained
¼ tsp ground cumin
¼ tsp ground coriander
½ TB curry powder
¼ - ½ tsp fresh ginger
pinch of sea salt
Blend all ingredients until smooth.
Adjust seasonings as needed.
Friday, January 15, 2010
Parsnip Twists and Tomato Olive Nut Spread
½ very ripe tomato
¼ cup pine nuts
¼ cup ground brazil nuts
5 slices sun-dried tomatoes, softened in warm water and then soaked in olive oil overnight
6 raw olives, pits removed
1 green onion, chopped
1-2 fresh basil leaves
sea salt and cracked black pepper to taste
Combine in food processor. This is best thick with bits of tomato, olive, and onion visible. Serve with dehydrated crackers or vegetables of choice.
Dehydrating parsnips is easy:
Trim and peel parsnips.
Using vegetable peeler make long strips.
Arrange in single layer on dehydrator trays.
Dehydrate until crisp.
Thursday, January 14, 2010
Lemony Zucchini Hummus
1 large organic zucchini, peeled and cubed
¼ cup raw tahini
1 TB organic olive oil
1-2 cloves garlic, pressed
¾ tsp. sea salt, or to taste
1 tsp. curry
1/4 tsp. ground coriander
1-2 TB fresh lemon juice
Organic olive oil
Crush Brazil nuts
Combine all ingredients (except garnish) and blend until smooth and creamy.
Adjust seasonings as needed.
Garnish with a drizzle of olive oil, sprinkle of paprika, and some crushed nuts (optional).
Serve with cucumber slices or an arrangement of vegetables.
Sunday, January 10, 2010
Sounds rather boring but when you're eating raw goodness this is a nice switch up from meals based around salad. I'm not totally sure that Irish steel cut oats are raw but I have some that need to be used. The method is simple: soak the oats overnight, drain off water - add a little warm water to the mix and then blend with your choice of fruit and sweetener. I used 1/2 banana and a very small amount of agave nectar then loaded the top with wild blueberries, strawberries, raisins and walnuts. I held back from putting cinnamon in because I didn't want to take away from how wonderful the oats blend -- looks just like cooked.