3 years ago
Black Peppered Nectarines

Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.

A Raw Right Now original.

Black Peppered Nectarines

Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.

Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.

I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.



3 years ago
Balsamic Tahini Dressing

Thumbs up on this one from me, and from my husband, to my surprise. Ordinarily he’s a one-dressing man (balsamic vinaigrette, thankyouverymuch), but he liked this one a lot. Into the “keepers” file.

From Choosing Raw.

A few nights ago, my boyfriend was struck with the ingenious notion of combining tahini and balsamic vinegar. As soon as I heard it, I declared it brilliant. Not a typical flavor pairing, but since when do I like conventional flavor pairings? If avocado and chocolate didn’t forever persuade me that conventional pairings are nonsense, then nothing will. And actually, tahini and balsamic work really beautifully. The sweet and sour balsamic offsets the salty tahini, and since tahini is a relatively mellow flavor, it’s a perfect canvas for a really strong acid.

Our original tahini and balsamic experiment was just that: tahini and balsamic vinegar, tossed with a bowl of chopped veggies. The following day, at lunch, I made a slightly more refined version. I hope you’ll love it.

Balsamic Tahini Dressing (yields 1 1/2 cups)

1/2 cup tahini
1/4 cup balsamic vinegar
3/4 cup water
1/4 tsp garlic powder (or 1/2 clove finely minced garlic)
1 tbsp tamari or nama shoyu

Blend all ingredients together in a food processor. Enjoy over salad, as a sandwich/falafel dressing, or as a dip. Adjust the water in the recipe to suit your purposes: you may want to add a bit more or less depending on whether this is a dip or dressing.

(Source: choosingraw.com)



3 years ago
My Mother’s Uncooked Cranberry Relish

Mom was a Weight Watchers member for many years. This is one of the recipes that stayed in the family repertoire. For years we had a pattern going of me losing the recipe and needing to phone my dad for it when Thanksgiving rolled around. (For context, my parents divorced when I was 7… but Dad didn’t see that as any reason to give up one of his favorite recipes.) Eventually I decided it was time to get a bit more organized.

This is definitely best if you make it at least a few hours in advance to allow the flavors to blend.

A Raw Right Now original… sort of, I guess.


2 cups raw cranberries
2 small apples, cored
1/2 orange, with peel
1 cup unsweetened crushed pineapple (I use frozen)
1/2 cup walnut pieces (optional)
1/4 cup raisins (optional; I don’t use them)


Put cranberries, apples, and orange through meat grinder attachment of KitchenAid. (Alternately, mince the dickens out of them with a large chef’s knife or pulse in a food processor.) Combine in a bowl.

Add remaining ingredients to cranberry-apple-orange mixture. Mix well.

Refrigerate, covered, 1/2 to 1 day before serving.

The orange may get bitter if the relish is kept too long after adding it. My original recipe has a note “add less than 1 day before serving”. I don’t usually find it to be a problem.



3 years ago
Winter Sunshine Brussels Sprout Salad

Brussels sprouts are sturdy enough that this salad packs well for lunch, even pre-dressed. If you have a mandoline (which can be found at most of the Asian groceries around here for under $20 — worth checking out) it works really well to slice them. The stems of the sprouts make perfect little handles to hold while slicing.

If you’ve soaked and dehydrated your hazelnuts (filberts), they’ll break in half fairly easily with a little finger pressure. I like to do it that way instead of chopping them because it keeps the size of the pieces a bit evener.

A Raw Right Now original.

Winter Sunshine Brussels Sprout Salad


2 cups thinly-sliced Brussels sprouts (a little less than 4 ounces/110 g)
4 Tbsp Zesty Citrus-Avocado-Tahini Salad Dressing
2 Tbsp fresh pomegranate arils or dried cranberries
2 Tbsp hazelnut pieces
1 clementine, tangerine, or small orange — peeled, sectioned, and sections cut into bite-sized pieces
1/8 tsp freshly ground black pepper


Combine all ingredients and toss well.



3 years ago
Zesty Citrus-Avocado-Tahini Salad Dressing

A Raw Right Now original. Based on the sweet & salty salad dressing from Choosing Raw, it’s a little sharper and zestier, as well as a bit thinner to make it easier to drizzle over a salad.

Be warned that I have an atypical fondness for sour citrus (“You are a lemon-loving FREAK!” says my husband), so you may want to decrease the lime juice and boost the orange juice and balsamic if this is too tart for your taste.

Zesty Citrus-Avocado-Tahini Salad Dressing


3/4 cup fresh orange juice plus
the zest of the oranges juiced to get it
1/4 cup fresh lime juice plus
the zest of the limes juiced to get it
1/4 cup white balsamic vinegar
1 avocado
2 Tbsp tahini (I like Living Tree brand)
1/2 tsp salt
1/8 tsp cayenne

Combine all ingredients in a blender and blend until smooth.



3 years ago
Sweet & Salty Avocado Dressing

Heartier dressings seem more appealing to me during cold weather. This one sounds worth trying. From Choosing Raw.

And now, here’s a new addition to my dressing collection. It’s sweet and salty, as the title suggests: also a little tangy. And it involves a few of my favorite raw ingredients: fresh OJ, avocado, and tahini. My impulse would usually be to add lime to that mix of ingredients, but instead I added white balsamic, and boy, am I glad I did. It gives the dressing a depth and sweetness that I absolutely love. This is a new obsession!

IMG_3942 (500x333)

Sweet and Salty Avocado Dressing (makes 1 3/4 cups)

1/2 large (or 1 small) avocado
4 level tbsp tahini
1 1/2 cups orange juice (fresh is best)
1/4 cup white balsamic vinegar
1 tsp salt

Blend all ingredients in a blender, and mix till smooth. Serve!

A commenter asked about using rice vinegar instead of white balsamic. The answer was “Sure! It won’t have quite the same sweetness, but it’ll be good.”



Lemony Moroccan Salad Dressing

Well, Moroccanesque, really. It’s like most of what I cook, that way: Indianish. Frenchy. Keralanesque. What can I say? I’m a Californian — I don’t know how not to cook fusion! *grin*

I forget where I got the recipe this is based on. I’ve changed it since then.

Lemony Moroccan Salad Dressing


zest of 1 small lemon
1/4 cup lemon juice
1/4 cup cashews, preferably soaked 2 hours
1-1/2 tsp honey or agave
1/8 tsp salt
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground ginger

1/4 cup extra virgin olive oil or flax oil

In a blender or with a small immersion blender, combine ingredients from lemon zest through ground ginger. Blend until thoroughly mixed and cashews have been incorporated.

Decision time: if you want a thick, extra creamy-textured dressing, add the oil to the blender and blend until emulsified and thickened.

If you want a less thick dressing (easier to toss with delicate lettuces, for example), pour the lemon-cashew-spice mixture into a bowl, add the oil, and whisk by hand until incorporated and emulsified.

While making dinner last night I found there was only a tablespoon or two of dressing left — not enough to dress the salad. A little more lemon juice and olive oil to extend it (2-to-1 oil to lemon) and another drop of honey and a pinch of salt to balance it, and we were good to go.



3 years ago
Raw Carrot Onion Bread

The food processor isn’t necessary, if you have a good knife or a mandoline. And maybe a scuba mask to help keep the onion tears at bay…

Recipe by Purely Raw. Comments from the recipe thread on Gone Raw.

Carrot Onion Bread

Light, Crispy Edges and Buttery, yet Chewy and Strong. This one’s got it all! The same recipe that was our Best seller on PurelyRaw.com - Our top selling item during our UK delivery days.

Carrots - 1 & 3/4 pounds
Onions - 1 & 3/4 pounds
Flax Seed - 3/4 cup
Olive Oil - 1/3 cup
Salt - 1/2 Tablespoon

Soak Flax seeds in a pint glass of water for 30 minutes before using.

While they’re soaking continue recipe by processing the Onions (quartered) in your Food Processor (FP) with the finest (smallest) slicing blade. (not the chopping/normal ‘S’ blade). Should make long thin strips/slices of onions. (Julienne) Set aside in large bowl.

Change your FP blade to the finest grating blade you have and process the Carrots. Add to the bowl with the sliced Onions.

If soak time has passed. Put soaked Flax Seeds and the soak Water into your Blender. Refill the pint glass with water and add to blender. Blend for just a bit, it will become a thick cream with many whole flax seeds and bits of all sizes.

Pour Flax cream blend into bowl with Onions and Carrots. Add the Olive Oil and the Salt. Stir very well with large spoon. Allow to sit for 5 to 10 minutes. While waiting cover 3 Excalibur dehydrator trays with cling film or use teflex sheets.

Divide your mixture evenly between the 3 trays and spread out evenly on each just less than a ½ inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy.

Carrot Onion Bread - Here is a link to the recipe on the GoneRaw forum complete with user comments.

And some comments:

  • Once it is dried it will keep for weeks in a paper bag on the counter top. It could also be refrigerated or frozen I guess. I always eat my batch in a few days.
  • Make sure you weigh your onions after you clean and quarter them. The ratios of everything here is so crucial since there are only 5 ingredients.



3 years ago
Raw Cheezy Hemp Nacho Sauce

This dip is also reportedly really good as an ingredient in kale chips.

From Kristen’s Raw.

By Kristen Suzanne of

Yield approximately 1 1/2 cups

1/3 cup water

1 clove garlic

2 tablespoons fresh lemon juice

1 red bell pepper, seeded, rough chopped (approximately 1 cup)

1 cup
hemp seeds

2 1/2 tablespoons nutritional yeast flakes

1 tablespoon chili powder
2 teaspoons tamari, wheat-free

1/2 teaspoon
Himalayan crystal salt

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/8 teaspoon turmeric powder

Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days.

*My favorite is by Simply Organic

Serving suggestions:

· Use this for dipping fresh veggies or corn chips
(Raw or not - it’s up to you!)
· For those eating cooked vegan foods, this is an awesome sauce on top of veggie burgers
· This also makes a delicious Raw vegan dressing on a hearty salad with romaine lettuce, chopped tomatoes, and cucumbers. You could even sprinkle on some Raw vegan taco meat and Fun Corn Chips for a tortilla type salad.

(Source: kristensraw.blogspot.com)



3 years ago
Raw Caramel Apple Dip

I’m snacking on this as I type. Really tasty. Going straight into the “tried, tested, will make again” file.

We don’t have a high-speed blender, so I did it in the food processor instead, which seemed to work fine. Let it keep processing for a while until it becomes lighter in color and develops a thicker, creamier texture (at first I thought it was going to be way too runny, but turned out quite nice.)

raw caramel apple dip
Heidi’s Famous Caramel Apple Dip

Last November we gave this recipe away for free on the blog, and since it is so amazing and perfect for Halloween, we are going to give it to you today.

Seriously, this is so amazing, that you will never, ever, ever, ever miss regular caramel dip again!

Makes 4-6 servings


2 cups Medjool dates, chopped and soaked for one hour in a mixture of water with the juice of one small lemon (drain the dates, and leave the soaking water aside)
1/2 cup maple syrup
1 Tablespoon vanilla extract
juice of one half small lemon
1 teaspoon salt

Blend in a high powered blender, and using the plunger tool, keep moving the mixture as the blender might struggle a bit. Blend until creamy. Serve the dip with apples or pears.


1. The dates get a much better “bite” of flavor when soaked in the water/lemon juice mixture
2. Maple syrup gives a better caramel flavor than agave nectar. Or, if you are opposed to maple syrup, you can choose to use dark amber agave nectar instead.
3. the vanilla extract helps give the mixture the color and the flavor of caramel. Without the vanilla extract the dip has a much lighter brown color and the date flavor comes through.

Good news! If you store the dip in an airtight container, this caramel apple dip will last for approximately three days.



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