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.
Raw Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce
Here’s a recipe using the previous Smokey Pumpkin Garlic Dip. Also from Addicted to Veggies, of course.
Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce
Makes 2 to 3 meal sized servings or 5 to 6 “side dish” servings
Step 1. Brown ‘Rice’ Autumn Salad:
Make a HALF batch of Brown ‘Rice’ - for the Brown ‘Rice’ in this Salad I chose to chop the Oat Groats a little bit smaller than normal and it seemed to work really well.
Combine the following into a mixing bowl:
1 & 1/2 c Apple - chopped (roughly 1 medium Apple)
3/4 c sweet grape Tomatoes sliced in half
3/4 c Red Bell Pepper - chopped
3/4 c Green Onion
Mix together evenly!
Step 2. Smokey Pumpkin Sauce:
6 Tbsp Smokey Pumpkin Garlic Dip
1/4 c Water
Sea Salt and Pepper to Taste
In a small mixing bowl whisk together the above ingredients. Proceed to either pour on top of your Brown “Rice” Autumn salad, or mix into the salad.
Creamy Avocado Cumin Dressing
From Choosing Raw.
Creamy Avocado Cumin Dressing (makes 1 cup)
1 tsp whole cumin seeds
3 Tbsp fresh lime juice
3 Tbsp EVOO
1 ripe avocado
½ tsp salt
¼ tsp Dijon mustard
1 garlic clove, minced
¼ to ½ cup water (depends how thick you like it)
To make the dressing, dry toast the cumin seeds in a heavy bottomed skillet until fragrant. Grind into a powder using a spice grinder. Add the cumin, lime juice, oil, avocado, salt, mustard, garlic, and water and blend in a blender until very smooth. Sprinkle with pepper and season to taste.
The Legally Raw Bar
From the Daily Raw Cafe.
The Legally Raw Bar
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water
1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.
3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.
4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.
6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.
7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.
8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard. Yield: 15-20 candy pieces
*not a raw product
Raw Herb Essene Bread
Also from the Daily Raw Cafe.
Herb Essene Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
2 tablespoon olive oil
2 tablespoon Herb Blend*
1 teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.
2 Place dough in a large bowl and add almond flour, olive oil, herb blend and sea salt. Combine well.
3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
* Herb Blend
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon caraway seed
Combine seasonings in a coffee grinder and grind until fine.
Raw Cashew Based Whipped Un-Cream
Suitable for ice cream cakes (brr!) and other desserts.
From Raw Freedom Community.
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave nectar (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1/2 cup coconut oil, melted
1 tablespoon lecithin powder*
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
Raw Vegan Grilled “Meat” for Stir-Fries, Kebabs, etc.
From the comments, the “blessed water” is apparently a joke.
From Gone Raw.
Servings: Makes a large bowl that appears to be about 2 pounds of grilled meat.
This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemaryIngredients:
5 pound Musrooms, Large Cap, cheap, break off stems so caps will lay flatPreparation:
¾ cup water, Blessed
2 tablespoon Olive Oil, Cold Pressed, Unfiltered
2 tablespoon Lemon Juice, from 1/2 to 1 lemon
3 Dates, remove stone
½ tablespoon sage, dried
½ tablespoon rosemary, dried
½ tablespoon thyme, dried
½ tablespoon Salt, Sea or Rock
1 teaspoon black pepper, ground
TIP: This is the steak or beef version, for chicken use 1/2 of the black pepper or none at all.
I normally use mushrooms with caps that are about 2” wide. Break off the stems and crush the stems a little so they split. The stems have a string texture which will really fool you into thinking it’s meat. Break the caps into quarters. Not too small. Use your hands.
Put all mushroom pieces in dehydrator and run until they are completely dry. They will be as light as paper. 24 hours or more. They take up 3 trays in my excalibur when I begin and less than 1 tray at the end.
Put all the dried spices into your grinder and make a nice powder. Blend this powder with the water, oil, lemon juice and dates until totally liquid. This will be your marinade.
In a large bowl, toss the dried mushroom pieces in the marinade until they are completely covered with it. Let stand and toss again once an hour until no liquid left in bowl. (maybe 3 times)
Resist the urge to dig in, let them stand for another hour or two. You can keep tossing them every so often if you want to play. They will turn dark brown and become pretty dry. Cut larger pieces into strips. Then they are done.
They will last for days, even a week, if you don’t eat them. This is why I make so much at a time. They are great in salads, sandwiches, pastas, or on pizzas etc.
Raw Onion Bread
More from Raw Food Talk.
I got mine from Matt Amsden’s Rawvolution. It took me a few times to get it right but here is my adaptation.
3 yellow onions sliced into rings on the slicing disk in your cuisinart or else on a mandolin. Set aside in a large bowl.
1 cup flax seeds that are ground up in a coffee/spice grinder. You need to get them ground up well and a food processer won’t cut it for this (learned this the hard way). Maybe a blender if you don’t have a coffee grinder.
1 cup sunflower seeds.
1/2 cup olive oil.
1/2 cup nama shoyu.
Chop up sunflower seeds in cuisinart - I add the flax seeds (that have already been ground up in a coffee grinder) to this mixture along with the olive oil, nama shoyu, and a couple of handfuls of the onion rings.
Add this paste to the bowl of onion rings and mix it up - usually with my hands - and then spread it out onto one teflex sheet. I try to use up most of the teflex sheet but not more than that cause you need it to be thick enough to stay together. Dehydrate at 105 for 24 hrs then flip onto mesh sheet for another 12 hrs.
It’s delicious. I just took a batch out of the dehydrator this morning!
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