Raw Queso dip

We altered this recipe to make it raw by using fresh tomatoes instead of canned and fresh green chili instead of canned. We will also serve it with raw crackers and raw sweet potatoes.

Healthy Queso Dip (Dairy-free, Soy-free)
makes about 2 1/2 cups

Ingredients:

1 cup raw cashews*, soaked for up to 4 hours and drained
1/4 cup water
1 teaspoon sea salt
juice of half a lemon (about 1 1/2 tablespoons)
3 tablespoons nutritional yeast
1/8 teaspoon turmeric
1 cup diced tomatoes 
1/2 cup green chiles and onion

*Raw cashews have a very mild and neutral flavor that works well in this recipe. Try to avoid using roasted cashews, which have a stronger cashew flavor.

Directions:

In a high-speed blender, or food processor, combine the first six ingredients. If more liquid is needed add another 1/4 cup of water.

Blend until a smooth and creamy “cheese” sauce is created. Feel free to add more liquid, if you like, but keep in mind that the diced tomatoes and chiles will also thin-out the sauce a bit.

Transfer the cheese mixture to a large bowl, then add in the diced tomatoes and green chiles. Stir well to combine.

http://detoxinista.com/2013/01/healthy-queso-dip-dairy-free-soy-free/

Buckwheat Seed Pizza Crust

We love this sprouted pizza crust. The recipe makes eight 4-inch crusts. The original recipe is from The Complete Idiot's Guide Eating Raw by M. Reinfeld, B. Rinaldi, and J. Murray page 212. We altered it by decreasing the copper from the sunflower seeds and adding more zinc through the pumpkin seeds.

Ingredients:
1 cup buckwheat, soaked for at least 1 hour, rinsed and drained
1/2 cup sunflower seeds, soaked for at least 1 hour, rinsed and drained
1/2 cup pumpkin seeds, soaked for at least 1 hour, rinsed and drained
3 TBS ground flax seed
2-3 TBS fresh herbs (parsley, basil, oregano, thyme...) If using dried 2-3 teaspoons
1 TBS lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 TBS nama shoyu or liquid aminos (Braggs or coconut)

Directions:.
Place all the ingredients in a food processor until it is a unified batter.
Scoop batter onto teflex lined dehydrator sheets into 8 equal portions Flatten dough into 4-inch circles. Dehydrate at 110 for 15-18 hours, flipping midway through and placing on the dehydrator screen.

We serve using the pesto from http://heal-thy-self-cb.blogspot.com/2014/08/pesto-sauce.html as our sauce. The topping we use is cherry/grape tomatoes and marinated Shiitake mushrooms from http://heal-thy-self-cb.blogspot.com/2014/08/raw-marinated-shiitake-mushroom-salad.html .

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