2 years ago
Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency.  Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup.  This is easiest (though messiest) done with your hands in order to ensure even distribution.  Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again.  Let sit for 10-30 minutes if desired to let the dressing soften the kale.  Serve garnished with extra blueberries.

(Source: swellvegan.com)

Comments

 

Blueberry Dream Cream Pops

From Vegan Culinary Crusade.

Blueberry Dream Cream Pops
(makes 4 large pops)

Cream layer:

1 cup cashews, soaked and drained
1/2 cup water
3 dates, pitted
zest of 1 lemon
pinch of salt

Blueberry layer:

1 cup blueberries
2 tsp cardamom
2 tsp agave
2 tsp lemon juice
1 tsp vanilla seed powder
pinch salt

In a blender combine all of the ingredients for the cream layer and blend until smooth. Remove a 1/2 cup of the cream layer and place in the refrigerator to chill. Add the ingredients for the blueberry layer to the blender with the remaining amount of the cream layer. Blend until smooth.

Scoop 1 tbsp of the blueberry mixture into four silicon muffin cups (or any mold you have). Set in the freezer until firm (at least an hour). Scoop 1 tbsp from the reserved cream layer into each muffin cup and return to the freezer. Once the cream layer is firm divide the remaining blueberry cream between the muffin cups. Insert a lollipop stick in the center of each muffin cup. Return the muffin cups to the freezer to set.

(Source: veganculinarycrusade.com)

Comments

 

2 years ago
Raw blueberry cake balls

From Sometimes I “Veg”.

Recipe: Raw blueberry cake balls

Ingredients

  • 1 1/2 cup raw cashews, soaked overnight
  • 3/4 cup blueberries
  • 4 tbsp. lemon juice
  • 1/2 cup dried coconut
  • 1/3 cup agave nectar
  • 6 tbsp. coconut oil
  • Blackberry shell (recipe below)
  • Dried Coconut

Instructions

  1. Drain and rinse the soaked cashews.
  2. Place all ingredients (except for blackberry “shell” and extra dried coconut) in food processor.
  3. Process until smooth.
  4. Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, until the mixture is solid enough to form into balls.
  5. Make balls and place balls on a wax paper lined cookie sheet and store in the freezer.
  6. Make blackberry “shell” mixture (below). Keep bowl in a sink with full of warm water in the bottom to keep the icing liquid.
  7. Pour some dried coconut into a small bowl or plate.
  8. Remove balls from freezer. One at a time, swirl the pops in the blackberry shell (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
  9. Roll the non-quite solidified ball into the dried coconut, coat evenly
  10. Place ball on wax paper lined cookie sheet. Place balls in fridge

Preparation time: 1 hour(s)

Diet type: Vegan

Diet tags: Gluten free, Raw

Recipe: Blackberry Shell

Ingredients

  • ½ cup Coconut oil
  • 2 tbsp. agave nectar
  • 4 tbsp. blackberry purée

Instructions

  1. Puree blackberries
  2. Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
  3. Beat on high until coconut oil is fluffy.
  4. Add agave nectar and add strawberry purée and beat until well combined. The mixture will be very liquidy
  5. Keep bowl in warm water to keep it liquid enough to coat cake balls, stirring occasionally to prevent the mixture from separating. Remove from water if mixture is too liquidy to stick to balls.

Diet type: Vegan

Diet tags: Gluten free, Raw

Raw blueberry bites

These are delicious, but time consuming.  It takes time to process, to cool before forming balls, to form balls, to freeze, to coat with blackberry shell, to coat with coconut and to cool again.  So don’t make them unless you have a lot of time.

A quick note, these must be kept cool.  As soon at they hit room temperature, they start to melt.  They are incredible and delicious, BUT they are kind of like the wicked witch of the west.  I’m MELTING!

(Source: sometimesiveg.com)

Comments

 

2 years ago
Berry and Rose Geranium Smoothie

I imagine it would be possible to make a rose geranium syrup by infusing the leaves (chopped, probably) in agave syrup or something like that, possibly in the dehydrator to help it along.

From the New York Times.

Berry and Rose Geranium Smoothie

Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.

1/2 cup blueberries

1/2 cup raspberries

3/4 cup hulled strawberries

2 to 3 tablespoons rose geranium syrup (see below)

4 ice cubes

1. Place all of the ingredients in the blender. Blend until frothy, about one minute. Serve at once.

Yield: One serving.

Rose Geranium Syrup

1/2 cup sugar

1/2 cup water

2 sprigs rose geranium

Combine the sugar and water, and bring a to a boil. Reduce the heat, and simmer three to five minutes until slightly thick. Add the rose geranium sprigs to the pot, turn off the heat and cover tightly. Allow the rose geranium to steep for 15 minutes. Strain into a jar, and place in the refrigerator. The syrup will keep for about a week.

Yield: A little less than 1 cup.

(Source: The New York Times)

Comments

 

3 years ago
Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.
Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake
(tweaked from Emily Lee Angell’s recipe)
For the Crust
2 cups raw almonds soaked overnight
1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and  well incorporated. Cover the bottom of a 9inch spring form cake pan  with the coconut flakes (this prevents the cake from sticking the the  pan). Pour the almond mixture on top of the coconut flakes , spread out  and mold into the cake pan.
For the Filling
3 cups raw cashews soaked for three hours
3/4 cup fresh meyer lemon juice
3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
1/2 tsp celtic sea salt
To make the cheese, blend the cashews, lemon, honey, coconut oil,  vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to  taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
For the topping
1 bag of frozen blueberries (or any berry that you prefer)
honey or dates to sweeten ( I didn’t measure I just poured and tasted)
1/4 cup apple cider (this is optional, but my mixture was too thick  so I added the cider to smooth it out….orange juice would work great  too or water if needed)
Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 
Place the pan in the freezer for at least three hours or overnight.  Before serving place on counter to thaw slightly. This is best served  semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.

Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake

(tweaked from Emily Lee Angell’s recipe)

For the Crust

  • 2 cups raw almonds soaked overnight
  • 1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
  • 1/4 cup non-sweetened coconut flakes

Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes , spread out and mold into the cake pan.

For the Filling

  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh meyer lemon juice
  • 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
  • 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
  • 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
  • 1/2 tsp celtic sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

For the topping

  • 1 bag of frozen blueberries (or any berry that you prefer)
  • honey or dates to sweeten ( I didn’t measure I just poured and tasted)
  • 1/4 cup apple cider (this is optional, but my mixture was too thick so I added the cider to smooth it out….orange juice would work great too or water if needed)

Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Cite Arrow via veganfeast
Comments

 

3 years ago
Comments

 

3 years ago
Raw Jumble Berry Upside Down Cake

Recipe by Jennifer Cornbleet, by way of Raw Food Talk.

I made this for our Raw Food Meetup on Sunday and it is hands down the BEST tasting dessert I’ve made yet. I can’t wait to make it again tomorrow.

When I made it Sunday, I used strawberries and blueberries. I used 50-50 pecans and walnuts (recipe calls for walnuts).

It reminds me of the old “Dump Cake” recipe. The short bread crust is outa the ball park great!

I didn’t know, but I made this the day before. It was pretty soggy, so next time I’ll make it the same day. It was still delish though, even soggy. ((wow))

Jennifer Cornbleet’s Demo

The recipe:

Jumble Berry Upside-Down Cake


An upside-down cake without the ordeal of baking? Yes, and beautiful too.

1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 tablespoon light agave syrup
2 1/2 cups Shortbread Crust (see below)


Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Line a 6-inch cake pan with a parchment-paper round . Place half of the berries on the paper. Top with half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.

Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Covered with plastic wrap and stored in the refrigerator, Jumble Berry Upside-Down Cake will keep for 2 days.

Shortbread Crust
Yield: 2 1/2 cups (enough for one 9-inch pie or tart)

1 cup unsweetened shredded dried coconut
1 cup raw walnuts
1/4 teaspoon salt
6 pitted medjool dates


Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.

Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.

Pineapple Upside-Down Cake:
Replace the light agave syrup with dark agave syrup or maple syrup.
Replace the mixed berries with 2 1/2 cups of thinly sliced pineapple

(Source: rawfoodtalk.com)

Comments

 

3 years ago
Raw Banana Crepes

The crepes sound good, but the nama shoyu in the filling sounds not nice. If I try this, I’m just using salt.

The instructions mention strawberries, although they’re not mentioned in the ingredients list.

From Gone Raw.

Servings:  Serves 2-4

This is a decadent, delicious Sunday morning treat! Based on a recipe from a video by Alyssa Cohen (I was taking notes while watching, so this may be a bit of a variation).

Ingredients: 

5 bananas
1 cup macadamia nuts
1 cup cashews
1 teaspoon lemon juice
1 dash Nama Shoyu
1 teaspoon water, or more for consitency
1 cup blueberries

Preparation: 
  1. Start the morning before by making a banana crepe in the dehydrator. Blend 5-6 bananas and then spread the mix on 1 teflex sheet.
  2. Dehydrate 18-24 hours at 95 – 100°.
  3. Take your banana crepe out of the dehydrator and cut (should make about 6-8 crepes).
  4. Blend the nuts, lemon juice, brags and water to make a creme filling.
  5. Put some creme filling in the banana crepe and roll.
  6. Top with blended strawberries. Then, sprinkle with blueberries. A serving is likely 1-2 crepes.

You may want to wait a few minutes before serving to allow the strawberry sauce to soften the banana crepes. The crepes are also really good the next day if you leave it in the refrigerator with the strawberry sauce already on the crepes.

(Source: goneraw.com)

Comments

 

3 years ago
Raw Lemon Avocado Pudding

If (when) I try this, I’ll go for the extra-lemon version, as usual. And my husband will taste it and complain about what a mutant I am to enjoy such cheek-twistingly sour flavors. As usual. *grin*

Lemon Avocado Pudding

This isn’t my recipe,  it’s from my very favorite raw recipe book Raw Food Made Easy by Jennifer Cornbleet. She calls it Lemon Mouse and I modified it just slightly.

3 avocados (1 and ½ cups mashed avocado)
1/2 cup raw honey
1/4-1/2  cup fresh lemon juice (2-4 lemons approx)
1 teaspoon lemon zest
3-5 drops lemon flavored stevia to taste (optional)
blueberries and sliced strawberries for garnish

Put all the ingredients in the food processor with the S blade, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Garnish with berries if desired.  4 servings.

I took this to a raw food party and it was a hit. I also served it to my family and they loved it! I have made it a few times and depending on the tartness of the lemons I needed to add more or less lemon juice. I like it really lemony!

(Source: rawglow.com)

Comments

 

3 years ago
Raw Blueberry Carob Almond Milk Smoothie

Blueberry Carob Elixir

1 cup almond milk
handful of blueberries
1 date pitted and chopped
1 teaspoon carob
1 teaspoon Maca powder
1 teaspoon blue green algae
seeds from 1 vanilla bean
pinch stevia powder

Blend in the blender until smooth for an antioxidant immune boosting pick me up!

(Source: rawglow.com)

Comments

 


Based on Random Daze theme by Polaraul