Raw Raspberry brownies

This is sooooooo good!!!
Raw Chocolate-Raspberry Brownie Bars (OMG Delicious!)

Serves 4-6

Ingredients for Base

• 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
• 1/3 cup cacao
• 3 Tbsp. coconut oil, melted
• 12 Medjool dates, pitted

Ingredients for Middle Later

• 2 cups fresh or frozen raspberries
• 2/3 cup raw cashews
• 6 Tbsp. organic maple syrup
• 1 Tbsp. coconut oil, melted

Ingredients for Top Layer

• ½ cup of cacao butter
• ½ cup of cacao powder
• ¼ cup of organic maple syrup

Directions for Base

Add all ingredients to a blender and blend until all the ingredients are well mixed and the macadamias are crushed.

Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.

Directions for Middle Layer

Blend all but the coconut oil in a high speed blender until smooth.

Add coconut oil and blend until well combined

Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour.

Directions for Top Layer

Melt the cacao butter in a double boiler on low heat (I highly recommend shaving or chopping the cacao butter into smaller portions before adding to the double boiler).

Add the organic maple syrup to the double boiler and whisk until combined.

Whisk in the cacao powder.

When well combined pour over the middle layer and smooth over with the back of a spoon

Put back into the freezer and let it set completely (around 1 hour).

Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).

http://www.mindbodygreen.com/0-14408/raw-chocolate-raspberry-brownie-bars-omg-delicious.html

Raw Chocolate mint pie

We just saw a medical journal on how 4 Brazil nuts a month can lower one's LDL cholesterol and NOW a recipe with Brazil nuts. YUM!

http://nutritionfacts.org/video/four-nuts-once-a-month/

Chocolate Mint Pie (Raw Vegan)

03/21/2013

5 Comments

Total making time: 30 minutes

Makes: One 6" Pie

Ingredients:
Crust:
3/4 cup pitted dates
1/2 cup almonds, ground
1/2 cup brazil nuts, ground
1/4 cup cacao powder
1/4 cup cacao nibs
1 teaspoon pure vanilla extract

Action: 1. In a food processor mix ingredients into a moist dough. It will press together easily and if not add 1 teaspoon of water if needed. Press this mixture into a 6" tart pan. Set aside in the fridge and make the filling.

Filling:
2 cups cashews
1 avocado (if you don't want to use avocado use another 1/2 cup cashews)
1 cup mint leaves
1 cup water
1/3 cup + 2 tablespoons agave (we used 1/4 cup maple syrup)
3 tablespoons cacao butter, melted or soft
2 tablespoons coconut oil, melted or soft
5 drops of essential mint oil
1 teaspoon pure vanilla extract
1/4 teaspoon of Himalayan salt

Action: 
1. In a high speed blender like a VITAMIX, combine all the ingredients. Taste it and add more mint oil if you would like it mintier!
2. Pour the filling on the crust and set in the freezer or fridge!

BENEFITS:
+ GLUTEN FREE, DAIRY FREE, SOY FREE, REFINED SUGAR FREE + (Mint) Good for healthy digestion, cleanses the skin, natural anti septic
+ (Cashews) Rich in Magnesium and Mineral Copper
+ (Cacao) High in Magnesium, Iron, Relaxes the muscles, excites the body, aids weight loss

http://www.theearthdiet.org/11/post/2013/03/chocolate-mint-pie-raw-vegan.html

mango lime dressing

We are always looking for good, healthy salad dressings. This was too tart without adding two dates for us.

• DRESSING
• 2 cups of fresh or frozen mango
• 1/3 cup of raw sunflower seeds or pumpkin seeds if copper is an issue or higher zinc is desired
• Juice of ½ lime
• 3 tbsp. raw apple cider vinegar
• 1 cup of filtered water
• ½ tsp. cumin
• ¼ tsp. onion powder
• 2 dates, pitted
• Few dashes of black pepper
• ½ tsp. salt
• 
  
• Directions: Combine all dressing ingredients in high powered blend and blend until creamy.

http://mindfulmealsonline.com/mango-greens-salad-with-mango-lime-dressing/

Artichoke Dip with raw veggies

This is so easy and so good from Dr. Hyman.
Next time we will add a cup of spinach to the mix to make a spinach/artichoke dip.

Ingredients

• 15Oz Can Artichoke Hearts drained
• 1 Tsp Extra Virgin Olive Oil extra-virgin
• 1 Tablespoon dried Italian herb blend or any combination of dried oregano, thyme, rosemary, and basil
• 1 Pinch Sea Salt To taste
• 4 Cups mixed raw vegetable for dipping

Instructions

1. Place all of the ingredients except the raw vegetables in a food processor and blend until smooth, 30–60 seconds or until desired level of creaminess. Chill and serve the dip with the raw vegetables. Any leftover artichoke dip can be refrigerated for up to 5 days. 

Hummus recipe

We combined a couple of our favorite hummus recipes to incorporate more vegetables in it as well as the benefits of beans while reducing the amount of oil.

Ingredients:
2 peeled zucchini
1 red pepper
1 can chickpeas, drained
1 lemon, juiced
1 teaspoon cumin
1 teaspoon Celtic sea salt
freshly ground black pepper
3 tablespoon olive oil
1/4 cup tahini (no oil added)
4 cloves of garlic

Directions
process in food processor until smooth

Fruit Glazed Nut Free Energy Bars

This nut free energy bar is from Fully Raw Kristina https://www.youtube.com/watch?v=z2F5lkTtNAc&feature=youtu.be.
We just love her recipes, especially since they are refined food free, including oils, and packed with fiber!!!
We love the reduced amount of protein in these compared to those with nuts.

makes 12
Ingredients:
2 cups dried mulberries
2 cups dried figs
2 cups pitted dates
1 teaspoon cinnamon

place the ingredients in the processor and process until it makes a bar consistency
press into pan lined with paper (parchment, wax..) We used a  7x11 pan.
chill for several hours
cut into 12 bars

For the fruit glaze
Ingredients:
1 cup cherries, or other berries
1 cup pitted dates

blend ingredients in a high speed blender
spread or drizzle over each bar.

The nutritional content per bar using raspberries is
Calorie: 270
Carbohydrates: 53 grams
Protein: 2 grams
Fiber: 11 grams

September potluck

Our Raw Asian September Potluck was AWESOME !!!  We did a demo for making California rolls.

DEMO FOR CALIFORNIA SPRING ROLLS

ingredients:

sprouted rice

mock tuna

sunflower greens

avocado, thinly sliced

carrot, thinly sliced

cucumber, thinly sliced

nori sheets

tamari sauce

TERIYAKI NOODLES
Ingredients:

4 zucchini spiralized

sauce:

3 tablespoons extra-virgin olive oil

2 tablespoons liquid aminos

3 tablespoons agave syrup

1 tablespoon apple cider vinegar

1 tablespoon grated ginger

1 teaspoon minced garlic

whisk together the sauce ingredients and toss with noodles. The sauce will keep for 4 days. The tossed noodles will keep for 2 days.

"Ani's Raw Food Essentials" by Ani Phyo, page 225

KOREAN STIR-FRIED KELP NOODLES WITH VEGETABLES (JAP CHAE)

1/2 C thinly sliced onion
1 C sliced shitake mushrooms
1 tablespoon Nama Shoyu or Bragg Liquid Aminos (I used Bragg)1/2 C julienned carrots
1/2 teaspoon minced garlic
1 teaspoon agave syrup (I used maple syrup)
2 tablespoons toasted sesame oil
1 (12-ounce) package kelp noodles (in the Asian store on Kildaire they are in the refrigerated section and labeled seaweed noodles)
1 C spinach well packed

Place the onion and mushrooms in a large mixing bowl and toss with the Nama Shoyu until mixed well.  Set aside for at least 15 to 20 minutes to marinate and soften.

Add to the marinade the carrots, garlic, agave, and sesame oil.  Mix well.  Add the noodles and spinach, and toss to mix well.

We are combining several raw miso soup recipes to get the one we liked best.

Will keep for 1 day in the fridge.

"Ani's Raw Food Essentials" by Ani Phyo, page 224

RAW MISO SOUP


ingredients:
mushroom marinade:
3 cups shiitake mushrooms sliced
2 tablespoons coconut aminos
3 tablespoons olive oil

soup base:
3 tablespoons chickpea miso
1 inch ginger, minced
2 garlic clove, minced
4 cups filtered water

remaining ingredients:
1/4 cup chopped scallions
1 jicama,  diced

directions:
1. marinade the sliced mushrooms in the coconut aminos and olive oil, a minimum of 15 minutes
2. combine all the soup base ingredients in a high speed blender
3. pour the soup base over the marinaded mushrooms, scallions and jicama.
4. serve



SPICY ORANGE SLAW
http://www.vegetariantimes.com/recipe/spicy-orange-slaw/








RAW KALE ASIAN SALAD
 http://cookieandkate.com/2011/raw-kale-asian-salad/





SPROUTED RICE BLEND






DESSERTS

SORBET

4 frozen bananas
1 small frozen pineapple
2 cups frozen blueberries
2 cups frozen straberries
1 bunch spinach
1 1/2 cups almond milk

FRUIT TRAY
apples, peaches and grapes







RAW ENERGY BITES
http://www.gimmesomeoven.com/no-bake-energy-bites/





October, November, and December we are preparing for the holidays. October, our theme is appetizers, November, main and side dishes, and December desserts.