/tagged/healthy/page/2
Raw Nacho Cheese Sauce
(Source here)
Ingredients:
1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC
Directions:
Soak cashews in water 2-4 hours, rinse and drain.
Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
Notes:
Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.
A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Nacho Cheese Sauce

(Source here)

Ingredients:

  • 1 cup raw CASHEW NUTS
  • 1/4-1/2 cup chopped RED BELL PEPPER
  • 2 tablespoons cold-pressed OLIVE OIL
  • 2 tablespoons WATER
  • 1-1/2 tablespoons LEMON JUICE
  • 1/2 teaspoon SEA SALT (then adjust to taste)
  • 1 teaspoon ONION POWDER
  • 1/4 teaspoon TURMERIC

Directions:

Soak cashews in water 2-4 hours, rinse and drain.

Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.

Notes:

Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Pecan Tartlets
(source here)
makes (2) 4” tarts or (18) mini tartlets
* double the recipe to make (1) 9” tart

Ingredients
Walnut Tart Shell
1 3/4 cup walnuts
3 dates
pinch of salt
Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans
In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.
Enjoy!

Raw Pecan Tartlets

(source here)

makes (2) 4” tarts or (18) mini tartlets

* double the recipe to make (1) 9” tart

Ingredients

Walnut Tart Shell

  • 1 3/4 cup walnuts
  • 3 dates
  • pinch of salt

Pecan Filling

  • 1 1/2 cups large medjool dates, soaked for at least 30 minutes
  • about 1/2 cup pecans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!



Green Soup




(source: MINE!)
 Ingredients
Avocado
Bell Pepper
Cucumber
Lime
Garlic
Cilantro
Green Onions
Jalapeno
Olive Oil
Salt & Pepper
Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

Green Soup

(source: MINE!)

 Ingredients

  • Avocado
  • Bell Pepper
  • Cucumber
  • Lime
  • Garlic
  • Cilantro
  • Green Onions
  • Jalapeno
  • Olive Oil
  • Salt & Pepper
  • Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

(Source: rawfoodjournal)

Corn Tortillas!
(source here)
Ingredients
3 cups raw corn kernels, removed from corn cob
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 cup, plus 1 tablespoon flax meal
4 tablespoons nutritional yeast
6 sundried tomatoes
2 tablespoons water
1 red bell pepper, chopped
What You Do:
In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.
Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Corn Tortillas!

(source here)

Ingredients

  • 3 cups raw corn kernels, removed from corn cob
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup, plus 1 tablespoon flax meal
  • 4 tablespoons nutritional yeast
  • 6 sundried tomatoes
  • 2 tablespoons water
  • 1 red bell pepper, chopped

What You Do:

In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.

Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Raw Vegan Crepes w/ Whipped Cream and Fig Syrup
(source here)
 Crepe Batter
1c golden flax (ground)
1/2c shredded coconut
1 apple (granny smith) OR 2 bananas (i like nanners better flavor wise but apple is a better food imo)
cinnamon
pinch salt
cloves, nutmeg, whatever
you could put a teaspon of coconut oil too if you got it around, or some chia
I put it all in the Vita mix, add about 1c water and then add about another half cup as its combining.
THEN I put my small pie mold on my dehydrator sheets and make four crepes per excalibur tray.
dehydrate for about an hour, flip, then 4 hours more.
these are cool cause you can do em with other lunch stuff and have em for desert at dinner, if you got that kinda time!

Macadamia Whipped Cream
1c macadamias
2 tbsp lemon juice
1 banana or some date paste
pinch salt, maybe mesquite, cinnamon, maca
irish moss (just enough to make it a lil fluffy, like 1 oz)  
water as needed, probably around a half cup to cream the macadames
Fig Syrup
6-12 figs
cinnamon
water to blend em down
a Vita Mix to get all them seeds! 

Raw Vegan Crepes w/ Whipped Cream and Fig Syrup

(source here)

 Crepe Batter

  • 1c golden flax (ground)
  • 1/2c shredded coconut
  • 1 apple (granny smith) OR 2 bananas (i like nanners better flavor wise but apple is a better food imo)
  • cinnamon
  • pinch salt
  • cloves, nutmeg, whatever

you could put a teaspon of coconut oil too if you got it around, or some chia

I put it all in the Vita mix, add about 1c water and then add about another half cup as its combining.

THEN I put my small pie mold on my dehydrator sheets and make four crepes per excalibur tray.

dehydrate for about an hour, flip, then 4 hours more.

these are cool cause you can do em with other lunch stuff and have em for desert at dinner, if you got that kinda time!

Macadamia Whipped Cream

  • 1c macadamias
  • 2 tbsp lemon juice
  • 1 banana or some date paste
  • pinch salt, maybe mesquite, cinnamon, maca
  • irish moss (just enough to make it a lil fluffy, like 1 oz)  
  • water as needed, probably around a half cup to cream the macadames

Fig Syrup

  • 6-12 figs
  • cinnamon
  • water to blend em down
  • a Vita Mix to get all them seeds! 
Cashew Cream Stuffed Strawberries
(source here)

Ingredients
Strawberries (1 carton to 1 pound)
1 cup raw cashews
1/4 – 1/2 cup water
2 tablespoons agave nectar
1 teaspoon lime juice
2 almonds
1 teaspoon ground flax seed

Directions:
Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.
You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.
Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!
Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!
Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

Cashew Cream Stuffed Strawberries

(source here)

Ingredients

  • Strawberries (1 carton to 1 pound)
  • 1 cup raw cashews
  • 1/4 – 1/2 cup water
  • 2 tablespoons agave nectar
  • 1 teaspoon lime juice
  • 2 almonds
  • 1 teaspoon ground flax seed

Directions:

Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.

You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.

Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!

Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!

Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

Raw Zucchini Match-Stick “Fries”
(source here)

Ingredients
2 medium zucchini (these work best with small to medium zucchini)
1 teaspoon olive oil*
pinch Himalayan salt and pepper
1. Slice zucchini in to match stick size strips. See photo above.
2. Toss with oil, salt and pepper.
3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.
**It stays raw because the food temperature never goes over 115 in that first hour.

Raw Zucchini Match-Stick “Fries”

(source here)

Ingredients

  • 2 medium zucchini (these work best with small to medium zucchini)
  • 1 teaspoon olive oil*
  • pinch Himalayan salt and pepper

1. Slice zucchini in to match stick size strips. See photo above.

2. Toss with oil, salt and pepper.

3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.

**It stays raw because the food temperature never goes over 115 in that first hour.

Strawberry and avocado layered salad
(source here)

Ingredients
2 cups of baby salad greens, washed
1/2 a very ripe avocado
1/2 a punnet of strawberries, sliced
Dressing:
1 tbsn tahini
Juice of 1 lemon
Pinch of salt
1/2 tspn agave syrup
1 tspn freshly ground pepper
In a large bowl, mix the greens with the avocado and strawberries by hand
Make sure the avocado coats the greens and strawberries very well
Whisk dressing together and pour over salad
Using a food ring, tightly pack the salad and layer the strawberries and greens
Top with more sliced strawberries and poppy seeds to garnish

Strawberry and avocado layered salad

(source here)

Ingredients

  • 2 cups of baby salad greens, washed
  • 1/2 a very ripe avocado
  • 1/2 a punnet of strawberries, sliced

Dressing:

  • 1 tbsn tahini
  • Juice of 1 lemon
  • Pinch of salt
  • 1/2 tspn agave syrup
  • 1 tspn freshly ground pepper

In a large bowl, mix the greens with the avocado and strawberries by hand

Make sure the avocado coats the greens and strawberries very well

Whisk dressing together and pour over salad

Using a food ring, tightly pack the salad and layer the strawberries and greens

Top with more sliced strawberries and poppy seeds to garnish

Rosemary Almond Crackers (or chia)
(source here)
Ingredients
1/2 cup ground golden flax (or 1/2 cup chia seeds)
1 cup water
3 cups almonds, soaked overnight, rinsed and drained with skins removed*
2 tablespoons rosemary, chopped fine
Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
2.  Place wet, drained almonds in the food processor and process until very fine.
3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.

Rosemary Almond Crackers (or chia)

(source here)

Ingredients

  • 1/2 cup ground golden flax (or 1/2 cup chia seeds)
  • 1 cup water
  • 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
  • 2 tablespoons rosemary, chopped fine
  • Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.

2.  Place wet, drained almonds in the food processor and process until very fine.

3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.

4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.

5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.

*The skins come off easily after soaking. You do not need to remove the skins.

Kitchen Sink Cookies
(source here)
1/3 cup coconut oil, melted
1/2 cup raw cacao powder
1/3 cup raw, organic agave nectar or liquid sweetener of choice
2 tablespoons chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup raw, flaked oats
1/2 cup dried unsweetened coconut
1/2 cup golden raisins
Himalayan salt (just a sprinkle)
1. Whisk together coconut oil, cacao powder and agave.
2. Stir in remaining ingredients.
3. Form into golf ball-sized balls and place on parchment paper. 
4. Chill until firm. 

Kitchen Sink Cookies

(source here)

  • 1/3 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/3 cup raw, organic agave nectar or liquid sweetener of choice
  • 2 tablespoons chia seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 cup raw, flaked oats
  • 1/2 cup dried unsweetened coconut
  • 1/2 cup golden raisins
  • Himalayan salt (just a sprinkle)

1. Whisk together coconut oil, cacao powder and agave.

2. Stir in remaining ingredients.

3. Form into golf ball-sized balls and place on parchment paper. 

4. Chill until firm. 

Marinated Mushrooms & Mashed Rosemary Cauliflower
(source here)
Ingredients
Mushrooms:
3 Large Portobello Mushrooms, Sliced 1/3″ thick.
1/3 C Olive Oil
1/3 C Nama Shoyu
1 T Agave
Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours. I like to do this the night before and leave them in the fridge. You will need to occasionally stir them.

Cauliflower
1 Large Head Cauliflower
Olive Oil
Salt
Pepper
1/3 C Pine Nuts
1 t. Rosemary (coarsely chopped)
1 T Olive Oil
2 T Filtered Water
Cut all florets off of the main stem. Thinly slice. Place slices and place slices (and any extra pieces) in bowl. Sprinkle with oil, salt and pepper. Toss. Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower. Dehydrate at 116 for 2 hours. Place in food processor along with pine nuts, oil and water. Process until pureed. Add rosemary and blend. Salt and pepper to taste. I love to warm this up in the dehydrator before serving.

Marinated Mushrooms & Mashed Rosemary Cauliflower

(source here)

Ingredients

Mushrooms:

  • 3 Large Portobello Mushrooms, Sliced 1/3″ thick.
  • 1/3 C Olive Oil
  • 1/3 C Nama Shoyu
  • 1 T Agave

Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours. I like to do this the night before and leave them in the fridge. You will need to occasionally stir them.

Cauliflower

  • 1 Large Head Cauliflower
  • Olive Oil
  • Salt
  • Pepper
  • 1/3 C Pine Nuts
  • 1 t. Rosemary (coarsely chopped)
  • 1 T Olive Oil
  • 2 T Filtered Water

Cut all florets off of the main stem. Thinly slice. Place slices and place slices (and any extra pieces) in bowl. Sprinkle with oil, salt and pepper. Toss. Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower. Dehydrate at 116 for 2 hours. Place in food processor along with pine nuts, oil and water. Process until pureed. Add rosemary and blend. Salt and pepper to taste. I love to warm this up in the dehydrator before serving.

Raw Nacho Cheese Sauce
(Source here)
Ingredients:
1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC
Directions:
Soak cashews in water 2-4 hours, rinse and drain.
Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
Notes:
Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.
A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Nacho Cheese Sauce

(Source here)

Ingredients:

  • 1 cup raw CASHEW NUTS
  • 1/4-1/2 cup chopped RED BELL PEPPER
  • 2 tablespoons cold-pressed OLIVE OIL
  • 2 tablespoons WATER
  • 1-1/2 tablespoons LEMON JUICE
  • 1/2 teaspoon SEA SALT (then adjust to taste)
  • 1 teaspoon ONION POWDER
  • 1/4 teaspoon TURMERIC

Directions:

Soak cashews in water 2-4 hours, rinse and drain.

Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.

Notes:

Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.

Raw Pecan Tartlets
(source here)
makes (2) 4” tarts or (18) mini tartlets
* double the recipe to make (1) 9” tart

Ingredients
Walnut Tart Shell
1 3/4 cup walnuts
3 dates
pinch of salt
Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans
In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.
Enjoy!

Raw Pecan Tartlets

(source here)

makes (2) 4” tarts or (18) mini tartlets

* double the recipe to make (1) 9” tart

Ingredients

Walnut Tart Shell

  • 1 3/4 cup walnuts
  • 3 dates
  • pinch of salt

Pecan Filling

  • 1 1/2 cups large medjool dates, soaked for at least 30 minutes
  • about 1/2 cup pecans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!



Green Soup




(source: MINE!)
 Ingredients
Avocado
Bell Pepper
Cucumber
Lime
Garlic
Cilantro
Green Onions
Jalapeno
Olive Oil
Salt & Pepper
Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

Green Soup

(source: MINE!)

 Ingredients

  • Avocado
  • Bell Pepper
  • Cucumber
  • Lime
  • Garlic
  • Cilantro
  • Green Onions
  • Jalapeno
  • Olive Oil
  • Salt & Pepper
  • Seeds to garnish
Throw everything into the blender except the cilantro. Pulverize  Add the cilantro and pulse to chop. Garnish with seeds and extra cilantro. Consume. 

(Source: rawfoodjournal)

Corn Tortillas!
(source here)
Ingredients
3 cups raw corn kernels, removed from corn cob
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 cup, plus 1 tablespoon flax meal
4 tablespoons nutritional yeast
6 sundried tomatoes
2 tablespoons water
1 red bell pepper, chopped
What You Do:
In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.
Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Corn Tortillas!

(source here)

Ingredients

  • 3 cups raw corn kernels, removed from corn cob
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 cup, plus 1 tablespoon flax meal
  • 4 tablespoons nutritional yeast
  • 6 sundried tomatoes
  • 2 tablespoons water
  • 1 red bell pepper, chopped

What You Do:

In a food processor, process corn, paprika, salt, flax meal, nutritional yeast, sundried tomatoes, and water until smooth, adding additional water if mixture is too thick. Add the red pepper and pulse to combine well.

Onto two Teflex-lined dehydrator sheets, spread dough until 1/8-inch thick. Dehydrate at 115 degrees for 3 to 4 hours, or until the top is firm to the touch. Flip tortillas by flipping Teflex over the tray, and then peeling it off the tortilla’s bottom layer. Continue dehydrating for another hour and a half until tortillas are dry and pliable. Remove tortilla sheets from dehydrator, and place two small bowls on each sheet. Cut out a round shape with a knife. Tortillas should be 5-inches in diameter.

Raw Vegan Crepes w/ Whipped Cream and Fig Syrup
(source here)
 Crepe Batter
1c golden flax (ground)
1/2c shredded coconut
1 apple (granny smith) OR 2 bananas (i like nanners better flavor wise but apple is a better food imo)
cinnamon
pinch salt
cloves, nutmeg, whatever
you could put a teaspon of coconut oil too if you got it around, or some chia
I put it all in the Vita mix, add about 1c water and then add about another half cup as its combining.
THEN I put my small pie mold on my dehydrator sheets and make four crepes per excalibur tray.
dehydrate for about an hour, flip, then 4 hours more.
these are cool cause you can do em with other lunch stuff and have em for desert at dinner, if you got that kinda time!

Macadamia Whipped Cream
1c macadamias
2 tbsp lemon juice
1 banana or some date paste
pinch salt, maybe mesquite, cinnamon, maca
irish moss (just enough to make it a lil fluffy, like 1 oz)  
water as needed, probably around a half cup to cream the macadames
Fig Syrup
6-12 figs
cinnamon
water to blend em down
a Vita Mix to get all them seeds! 

Raw Vegan Crepes w/ Whipped Cream and Fig Syrup

(source here)

 Crepe Batter

  • 1c golden flax (ground)
  • 1/2c shredded coconut
  • 1 apple (granny smith) OR 2 bananas (i like nanners better flavor wise but apple is a better food imo)
  • cinnamon
  • pinch salt
  • cloves, nutmeg, whatever

you could put a teaspon of coconut oil too if you got it around, or some chia

I put it all in the Vita mix, add about 1c water and then add about another half cup as its combining.

THEN I put my small pie mold on my dehydrator sheets and make four crepes per excalibur tray.

dehydrate for about an hour, flip, then 4 hours more.

these are cool cause you can do em with other lunch stuff and have em for desert at dinner, if you got that kinda time!

Macadamia Whipped Cream

  • 1c macadamias
  • 2 tbsp lemon juice
  • 1 banana or some date paste
  • pinch salt, maybe mesquite, cinnamon, maca
  • irish moss (just enough to make it a lil fluffy, like 1 oz)  
  • water as needed, probably around a half cup to cream the macadames

Fig Syrup

  • 6-12 figs
  • cinnamon
  • water to blend em down
  • a Vita Mix to get all them seeds! 
Cashew Cream Stuffed Strawberries
(source here)

Ingredients
Strawberries (1 carton to 1 pound)
1 cup raw cashews
1/4 – 1/2 cup water
2 tablespoons agave nectar
1 teaspoon lime juice
2 almonds
1 teaspoon ground flax seed

Directions:
Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.
You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.
Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!
Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!
Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

Cashew Cream Stuffed Strawberries

(source here)

Ingredients

  • Strawberries (1 carton to 1 pound)
  • 1 cup raw cashews
  • 1/4 – 1/2 cup water
  • 2 tablespoons agave nectar
  • 1 teaspoon lime juice
  • 2 almonds
  • 1 teaspoon ground flax seed

Directions:

Wash your strawberries, cut off the stems and create a little divot in the middle to allow room for the cashew cream. Set aside. You can prepare only one carton of strawberries if you like. It means you’ll have some cashew cream leftover, but there’s plenty of things to do with that. For example, spread it on a cracker, or use it as a dip for a banana and apple slices. Add some chocolate syrup and serve it like a pudding. Plop a dollop of it on top of a cup of hot soup.

You’ll want to start the cashew cream the night before by placing the cashews in a container, filling it with water until the cashews are covered and placing it in the fridge to sit. Now, if you’re like me, you’re wondering if you can skip this step. Normally, I’m all for that, but in this situation you really want to let it sit. At least for 4 – 5 hours. You want those cashews to soak up all that water so they become pleasantly plump.

Once the cashews are thoroughly soaked, drain any excess water and rinse them before placing in the bowl of a food processor. Add 1/4 cup of the water, the agave nectar, and lime juice and pulse for several seconds. Use a spatula to push down any cashew pieces that might have tried to escape and pulse again. Repeat that process several times until the mixture begins to get a little homogenized. At this point you might want to add a little more water. Do so by adding 1 tablespoon at a time until you get the right consistency. Once you’re there, pulse the cashew cream for up to a minute in the food processor. You want that cream to be silky smooth!

Use your spatula to spoon the cashew cream into the strawberries, one at a time. This doesn’t take too long. Just be careful not to be like Lucille Ball and eat more than you’re serving. It’s easier to do than you think!

Mince the almonds and combine with the flax seed to prepare a crusty topping to sprinkle over the top of the stuffed strawberries. If you’d like something different, feel free to use some melted dark chocolate. Wouldn’t that be nice!

Raw Zucchini Match-Stick “Fries”
(source here)

Ingredients
2 medium zucchini (these work best with small to medium zucchini)
1 teaspoon olive oil*
pinch Himalayan salt and pepper
1. Slice zucchini in to match stick size strips. See photo above.
2. Toss with oil, salt and pepper.
3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.
**It stays raw because the food temperature never goes over 115 in that first hour.

Raw Zucchini Match-Stick “Fries”

(source here)

Ingredients

  • 2 medium zucchini (these work best with small to medium zucchini)
  • 1 teaspoon olive oil*
  • pinch Himalayan salt and pepper

1. Slice zucchini in to match stick size strips. See photo above.

2. Toss with oil, salt and pepper.

3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry. 

*Go easy on the oil, a little goes a very long way in this recipe.

**It stays raw because the food temperature never goes over 115 in that first hour.

Strawberry and avocado layered salad
(source here)

Ingredients
2 cups of baby salad greens, washed
1/2 a very ripe avocado
1/2 a punnet of strawberries, sliced
Dressing:
1 tbsn tahini
Juice of 1 lemon
Pinch of salt
1/2 tspn agave syrup
1 tspn freshly ground pepper
In a large bowl, mix the greens with the avocado and strawberries by hand
Make sure the avocado coats the greens and strawberries very well
Whisk dressing together and pour over salad
Using a food ring, tightly pack the salad and layer the strawberries and greens
Top with more sliced strawberries and poppy seeds to garnish

Strawberry and avocado layered salad

(source here)

Ingredients

  • 2 cups of baby salad greens, washed
  • 1/2 a very ripe avocado
  • 1/2 a punnet of strawberries, sliced

Dressing:

  • 1 tbsn tahini
  • Juice of 1 lemon
  • Pinch of salt
  • 1/2 tspn agave syrup
  • 1 tspn freshly ground pepper

In a large bowl, mix the greens with the avocado and strawberries by hand

Make sure the avocado coats the greens and strawberries very well

Whisk dressing together and pour over salad

Using a food ring, tightly pack the salad and layer the strawberries and greens

Top with more sliced strawberries and poppy seeds to garnish

Rosemary Almond Crackers (or chia)
(source here)
Ingredients
1/2 cup ground golden flax (or 1/2 cup chia seeds)
1 cup water
3 cups almonds, soaked overnight, rinsed and drained with skins removed*
2 tablespoons rosemary, chopped fine
Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.
2.  Place wet, drained almonds in the food processor and process until very fine.
3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.
4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.
5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.
*The skins come off easily after soaking. You do not need to remove the skins.

Rosemary Almond Crackers (or chia)

(source here)

Ingredients

  • 1/2 cup ground golden flax (or 1/2 cup chia seeds)
  • 1 cup water
  • 3 cups almonds, soaked overnight, rinsed and drained with skins removed*
  • 2 tablespoons rosemary, chopped fine
  • Himalayan Salt and fresh ground pepper to taste

1. Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.

2.  Place wet, drained almonds in the food processor and process until very fine.

3. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper.

4. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.

5. Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.

*The skins come off easily after soaking. You do not need to remove the skins.

Kitchen Sink Cookies
(source here)
1/3 cup coconut oil, melted
1/2 cup raw cacao powder
1/3 cup raw, organic agave nectar or liquid sweetener of choice
2 tablespoons chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup raw, flaked oats
1/2 cup dried unsweetened coconut
1/2 cup golden raisins
Himalayan salt (just a sprinkle)
1. Whisk together coconut oil, cacao powder and agave.
2. Stir in remaining ingredients.
3. Form into golf ball-sized balls and place on parchment paper. 
4. Chill until firm. 

Kitchen Sink Cookies

(source here)

  • 1/3 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/3 cup raw, organic agave nectar or liquid sweetener of choice
  • 2 tablespoons chia seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 cup raw, flaked oats
  • 1/2 cup dried unsweetened coconut
  • 1/2 cup golden raisins
  • Himalayan salt (just a sprinkle)

1. Whisk together coconut oil, cacao powder and agave.

2. Stir in remaining ingredients.

3. Form into golf ball-sized balls and place on parchment paper. 

4. Chill until firm. 

Marinated Mushrooms & Mashed Rosemary Cauliflower
(source here)
Ingredients
Mushrooms:
3 Large Portobello Mushrooms, Sliced 1/3″ thick.
1/3 C Olive Oil
1/3 C Nama Shoyu
1 T Agave
Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours. I like to do this the night before and leave them in the fridge. You will need to occasionally stir them.

Cauliflower
1 Large Head Cauliflower
Olive Oil
Salt
Pepper
1/3 C Pine Nuts
1 t. Rosemary (coarsely chopped)
1 T Olive Oil
2 T Filtered Water
Cut all florets off of the main stem. Thinly slice. Place slices and place slices (and any extra pieces) in bowl. Sprinkle with oil, salt and pepper. Toss. Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower. Dehydrate at 116 for 2 hours. Place in food processor along with pine nuts, oil and water. Process until pureed. Add rosemary and blend. Salt and pepper to taste. I love to warm this up in the dehydrator before serving.

Marinated Mushrooms & Mashed Rosemary Cauliflower

(source here)

Ingredients

Mushrooms:

  • 3 Large Portobello Mushrooms, Sliced 1/3″ thick.
  • 1/3 C Olive Oil
  • 1/3 C Nama Shoyu
  • 1 T Agave

Mix marinade ingredients, pour over mushrooms and marinate for at least 4 hours. I like to do this the night before and leave them in the fridge. You will need to occasionally stir them.

Cauliflower

  • 1 Large Head Cauliflower
  • Olive Oil
  • Salt
  • Pepper
  • 1/3 C Pine Nuts
  • 1 t. Rosemary (coarsely chopped)
  • 1 T Olive Oil
  • 2 T Filtered Water

Cut all florets off of the main stem. Thinly slice. Place slices and place slices (and any extra pieces) in bowl. Sprinkle with oil, salt and pepper. Toss. Place on two non-stick dehydrator sheets and spread so there is just one layer of cauliflower. Dehydrate at 116 for 2 hours. Place in food processor along with pine nuts, oil and water. Process until pureed. Add rosemary and blend. Salt and pepper to taste. I love to warm this up in the dehydrator before serving.

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Raw vegan recipes to inspire my current addiction!