Peach Vanilla Smoothie
Use your favorite granola.
From the New York Times.
I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.
1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)
1/3 cup granola
2/3 cup almond milk
1/8 teaspoon almond extract
1/2 to 3/4 teaspoon vanilla extract (to taste)
2 teaspoons rose geranium syrup
A few drops of fresh lemon juice (to taste)
3 ice cubes
1. Place all of the ingredients in a blender. Blend until frothy, about one minute.
Strawberry Chia Fluff
Canned coconut milk is not raw, but it’s possible to make your own.
From Diet, Dessert and Dogs.
A little taste of impending spring, this is a variation on the classic chia pudding, or a much fruitier, lighter version of Crimson Mousse I made with strawberries from our organic produce delivery last week. (But calling it “Fluff” makes it sound much more appealing, doesn’t it?) Feel free to use another berry if you prefer.
Strawberry Chia Fluff for Spring
The coconut milk adds richness and creaminess, yet this still tastes like a light dessert, and one that is both cool and refreshing because of the strawberries. One spoonful and you’ll know that warmer weather is on the way.
2/3 cup (160 ml) full-fat coconut milk (the kind in the can)
2 cups (480 ml) sliced fresh or frozen strawberries
2 Tbsp (30 ml) whole chia seeds*
1/2 tsp (2.5 ml) pure almond extract (omit if sensitive)
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) freshly squeezed lemon juice
15-25 drops plain or vanilla stevia, to taste
Place all ingredients in a high-powered blender* (such as a VitaMix) and blend until perfectly smooth. Pour into glasses and refrigerate until cold, 1-2 hours (or just eat it right away if you can’t wait–thinner, but still good).
*NOTE: If you don’t have a high-powered blender, you can still make this, but grind the chia seeds first in a coffee grinder until they form a fine powder; pour the powder into the blender along with the other ingredients.
I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.
Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.
From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).
A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.
After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.
- 1 large ripe banana
- 2 tablespoons nut butter
- 1/4 teaspoon almond extract
- 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
- 1 1/2 cups quick cooking oats
- 1/4 cup raw quinoa
- 1/4 cup wheat germ
- 1 tablespoons ground flax
- 3/4 cup sliced almonds
- 1 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup raisins
Preheat oven to 300F.
Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.
Add all the dry ingredients, except for the raisins, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside. I try to keep most of them because I like clumps.
Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty. It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.
After removing the granola from the oven, stir in the raisins. Allow to cool completely on the pan before transferring to an air-tight container. I store mine in the fridge.
Raw Blonde Fruitcake
From Adirondack Raw Food Connection.
snowdrop’s blonde fruitcake recipe
i absolutely looove this recipe
i hope you do too.
it was created for my book ‘raw delights’ but i just had to share it with my loyal readers.
here is the recipe:
snowdrop’s blonde fruitcake recipe
Soak 1 hr:
¾ c dates (packed)
½ lemon juiced
½ orange juiced
2 t almond extract
pinch sea salt
grind, sift, & set aside in bowl:
1 c almonds
1 c dry coconut shreds
½ c cashews
(to make a dark spiced fruitcake add your spices to the dry ground nut sifting)
1 T cinn
1 T cocoa pwd
½ t nutmeg
2 star anise ground
1 t ginger pwd
fruit filling 1
combine in any ratio to equal ¾ cup total
your choice of the following dry fruits:
raisins, cherries apricots, pineapple, cranberry, currants
in similar size cuts
soak 1 hr in ¼ c of fruit juice of your choice (or brandy, rum…)
in the dehydrator 1 hr
fruit filling 2
1” fresh ginger root sliced & slivered
1 T lemon zest
1 T orange zest
2 T agave
put in bowl in dehydrator 1 hr
1/3 c walnut halves
1/3 c pecan halves
2 T maple syrup
½ t cinnamon
pinch sea salt
toss in small bowl put on teflex sheet in dehydrator for 1 hr
lets put it together!
after the hour of soaking, take the ginger bowl & just drain the juices into the dates (set ginger citrus zest aside)…take the date mixture and blend into a smooth puree.
pour into the ground nut mixture and stir lightly till combined. set cake batter aside.
fruit & nuts:
drain the fruit and put onto cake ‘batter’, also add the ginger citrus zest, …set aside the nicest dozen pecan halves for the garnish and break up the rest of the nuts into the cake batter into small enough pieces. (remember, if the nut pieces are too big… the knife will have trouble slicing the cake neatly… ask me how I know…)
stir the additions lightly till combined then press into your 5-6” cake mold. (Use plastic wrap lining to make sure you can get it back out again.)
plate your cake and decorate with icing if desires & pecan halves.
i used ground coconut & lemon zest powder with a little agave and enough water & 1 T coconut oil to make it workable… it’s not a recipe that is perfected yet, but it worked well enough for tonite.
Raw Cranberry Almond Mousse
Irish moss reportedly works well instead of the guar gum, but I’m not sure how much one should use. Substitute something appropriate for the sugar.
From the Raw Freedom Community forums.
Cranberry Almond Mousse
Start with a gorgeous food like cranberries and you can hardly miss. No matter what other flavorful ingredients you combine with them, cranberries invariably grab the limelight. This perky pink mousse stands alone as a tasty dessert but also has divine versatility. Use it as a crepe filling, a top layer for a chocolate mousse, or a cake topping. Its tangy-sweet flavor edge is enhanced with a hit of almond extract to make this a favorite during holiday season. The big plus—it’s so easy and quick to assemble. Here’s a helpful clean-up hint—after you measure out the liquid lecithin, wipe the measuring spoon with a napkin. Then it will clean up with ease.
Yield: 2 1/4 cups (600 ml) or filling for 6 crepes
1/2 cup (120 ml) whole almonds
1 1/2 cups (360 ml) fresh cranberries
1/2 cup (120 ml) plus 3 tablespoons organic sugar
1/2 cup (120 ml) plus 2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon liquid lecithin
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon plus 1/8 teaspoon guar gum
1. Grind the almonds to a fine powdery meal in a small electric coffee grinder or mini-grinder-chopper and set aside.
2. Wash the cranberries in a strainer and place them into the blender. Add the remaining ingredients and blend on high speed for about 2 minutes to create a smooth, creamy, and thick mousse.
3. Transfer to an attractive serving bowl, cover, and refrigerate for several hours.
Cranberry Almond Mousse Crepes
Place a generous spoonful of Cranberry Almond Mousse down the center of each crepe and fold over each of the ends forming a plump tube. Top the crepe with Tangy Cranberry Syrup (recipe below). The recipe makes enough mousse to fill 6 crepes.
Cranberry Chocolate Chip Mousse
Fill 4 long-stemmed wine glasses with half the Cranberry Almond Mousse. Distribute 1/4 cup (60 ml) vegan chocolate chips over the 4 mousse desserts and spoon the remaining mousse over the top. Decorate each serving with either a single chocolate chip placed in the center, a blanched almond placed in the center, or a tiny sprig of mint.
Based on Random Daze theme by Polaraul