Raw Crackers

Onion Herb Crackers

Chili Lime Crackers

(recipes coming soon)

iRaw's Crazy Good Carrot Cake

So easy, so delicious and so raw!

In blender: toss in some clean organic carrots, naturally sun-dried raisins, raw walnut halves, cinnamon, nutmeg and a splash of vanilla.

Frosting: raw cashews, coconut, raw honey, coconut oil, vanilla and juice from a freshly squeezed orange.

Spoon carrot mixture into dessert cups and top with frosting.

Whoa. This is good.

***I'm working on a book which will contain raw vegan and vegan recipes. I will still be adding complete recipes to this blog but now and then just a picture or two with a list of the ingredients used.

Kream Filled Almond Cookies

Incredibly delicious.

Dough:

1 cup ground almonds (as fine as possible)

1/2 cup cashews

1 cup chopped dates

1 TB vanilla

1 TB fresh lemon juice

1 TB fresh orange juice

pinch of Himalayan salt

pinch of ground cayenne pepper

enough water to help blend

In food processor combine and mix until dough forms.

Wrap and refrigerate overnight

Kream Filling:

1 cup crushed cashews

1 cup fresh coconut milk

1 TB fresh lemon juice

3 TB raw honey (adjust for preferred sweetness)

3-4 TB coconut oil

enough water to help blend

In blender combine and mix until smooth and creamy.

Set in freezer 5-6 hours (but not until frozen) then keep chilled in refrigerator.

Chocolate Glaze:

Equal portions of raw honey and carob powder - use small amounts of water to get the right consistency.

To Serve:

Form bottom of cookies by rolling into a ball before flattening on plate.

Add some kream filling.

Form more cookie balls for the tops and flatten before putting on top of filling.

Drizzle chocolate glaze on top.

Note: Can be served as is or refreeze for a few hours so the cookie is firmer.

Sweet Berries & Kream

This kream is a simple blend of raw cashews, coconut milk, vanilla, lemon juice and honey.

2011? Where has the time gone? It's about time I started blogging again - I have lots of new fresh recipes to share...stay tuned.

Walnut Spice Cake (raw)

This delicious raw cake is a wonderful treat if you're missing the unique flavor of spice cake.

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.

Frosting

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.

Sweetly Sour Cauliflower

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

Marinade

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.

Quick and Easy Raw Meal: Curry Sauce over Cabbage Salad

This curry sauce is so easy to mix up and can be used with a variety of raw dishes.

Curry sauce:

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.

This simple cabbage, coconut and red grape salad is delicious.

Raw Munchies: Parsnip Twists and Tomato Olive Nut Spread

The tomato olive nut spread tastes similar to pizza but I didn't want to call it pizza spread...something about that just doesn't sound right. Parsnip twists (or if you want to make chips that works too) were perfect for scooping. All raw and very delicious!

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

fresh oregano

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.

Lemony Zucchini Hummus (raw)

This is the best! Lemon, zucchini and garlic blended with spices make a perfect raw substitute for traditional hummus. I'm sure you'll love it!

Lemony Zucchini Hummus

Raw 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

Garnish:

Organic olive oil

Paprika

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.

Warm Oats and Fruit

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.