3 years ago
Red Cabbage, Cranberry, and Apple Slaw

Substitute your favorite sweetener for the sugar. From Cooking Light.

Red Cabbage, Cranberry, and Apple Slaw

The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

Red Cabbage, Cranberry, and Apple Slaw
  • YIELD: 8 servings (serving size: 1 cup)
Ingredients
  • 5 cups thinly sliced red cabbage (about 1 1/2 pounds)
  • 1/2 cup dried cranberries
  • 1/3 cup rice vinegar
  • 1/3 cup sugar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/4 cups thinly sliced Granny Smith apple
  • 1/4 cup chopped pecans, toasted
Preparation

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

(Source: myrecipes.com)

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3 years ago
Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette

I dislike the lumpy texture that using whole chia seeds in salad dressing gives, so I’d be inclined to either grind the chia in a coffee/spice grinder before adding it to the liquid, or to let it soak & gel up and then whiz it in a blender or mini-processor. YMMV, so it might be worth trying as written to see how you like it.

From Foods for Long Life.

Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]

2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)

In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.

After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).

Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.

(Source: foodsforlonglife.blogspot.com)

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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

Ingredients:

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

Directions:

Combine all ingredients and toss well.

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3 years ago
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


cake
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


candied nuts

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!

cake:
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…)

cake:
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.

icing:
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.

(Source: adkrawfood.blogspot.com)

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3 years ago
Red Cabbage, Cranberry, and Apple Slaw

From Cooking Light.

Red Cabbage, Cranberry, and Apple Slaw
Red Cabbage, Cranberry, and Apple Slaw

The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

Yield: 8 servings (serving size: 1 cup)

Ingredients
  • 5  cups  thinly sliced red cabbage (about 1 1/2 pounds)
  • 1/2  cup  dried cranberries
  • 1/3  cup  rice vinegar
  • 1/3  cup  sugar
  • 2  tablespoons  white wine vinegar
  • 2  teaspoons  olive oil
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2 1/4  cups  thinly sliced Granny Smith apple
  • 1/4  cup  chopped pecans, toasted
Preparation

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

(Source: find.myrecipes.com)

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3 years ago
Oatmeal Cookie Biscotti

Considering none of these are baked — which (says my inner pedant) really means they’re not biscotti, they’re uncotti or noncotti or something like that — having them not even shaped like traditional biscotti makes calling them biscotti a little far-fetched. Maybe my opinion will change once I try them. From Raw Test Kitchen.

Oatmeal Cookie Biscotti

photos by Jessica


2 c almonds
1 c oat groats, soaked, divided
1/2 c dried cranberries, soaked
1/4 c agave nectar
1 t cinnamon
1/4 t sea salt

In food processor, pulse almonds into a flour. Remove from processor.

Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.

Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.

Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.

(Source: rawtestkitchen.blogspot.com)

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3 years ago
Arugula Salad with Fresh Blueberries, Dried Cranberries and Orange Dressing

I’m not fond of sage, so I’d probably replace it with some other herb. Looking at The Flavor Bible, some possibilities are basil, cilantro, dill, fennel (fresh, I assume they mean), mint, parsley, or watercress.

From Raw Epicurean.

Arugula and Sage with Fresh Blueberries, Dried Cranberries and Orange Dressing

Thought I’m currently totally into arugula, pretty much any type of green will taste great with the other ingredients in this recipe.

Arugula, I used 1 package of pre-washed baby arugula
1/4 cup fresh sage, thinly sliced/chiffonade *
2-3 thinly sliced red onion rings, cut in half and separated
1 package [4.4 oz] fresh blueberries
1/3 cup dried cranberries
sunflower seeds and orange zest, optional

In a large bowl add arugula, sage, red onion, blueberries, and dried cranberries. Add about 1/4 cup orange dressing and toss to coat. Divide salad between 4 salad plates or bowls. Top the salad with a sprinkle of sunflower seeds and some orange zest.

Serves 4

Orange Dressing

This sweet and tangy dressing is great over greens, grilled vegetables or a grain-based salad.

1 tablespoon orange peel zest
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 tablespoon thinly sliced fresh sage
1 teaspoon agave, or preferred sweetener, optional
1/2 teaspoon paprika
1/4 teaspoon each sea salt and fresh ground white pepper, or to taste
1/2 cup extra virgin olive oil

Add all ingredient, except the olive oil, in a small bowl. Whisk together. Then gradually whisk in the olive oil until the mixture has thickened. Use as much as needed to dress a salad or vegetables. Refrigerate the rest in an airtight container up to one week. Bring the dressing to room temperature and whisk before using.

Yield 2/3 cup

*Chiffonade is a cutting technique that you can use to cut up any flat leafy food, herbs like basil, or leafy greens like spinach.

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3 years ago
Raw Pumpkin Spice Bread or Muffins

It was serendipitous when this recipe showed up in my RSS feed — earlier that day I’d been resisting the urge to get a piece of Semifreddi’s pumpkin bread because I knew I didn’t really want to eat the sugar and white flour (and all the rest) in it. And hey presto, here’s a tasty-sounding raw recipe for pumpkin bread. Got no juicer, which makes it a bit challenging. Hm.

From Raw Food Tulsa.

Pumpkin Spice Bread or Muffins

2 cups fresh or moist carrot pulp
2/3 cup dried sweet almond pulp (left over pulp from making nut milk)
3/4 cup ground golden flax seeds
1/3 cup chopped raisins or cranberries
1/3 cup chopped pecans or walnuts
2 tablespoons coconut nectar or maple syrup
1 tablespoon pumpkin pie spice
2 teaspoons good quality olive oil
1 teaspoon salt

Combine all ingredients in a large bowl until fully incorporated. Either form the mixture into a loaf shape or press into a plastic wrap lined mini-muffin pan to form shapes. Dehydrate at 105 degrees until dried to your personal liking. The outer crust should be nice and formed, but the interior should still be soft and moist. Note: If you are making a pumpkin loaf, drying time will be much longer.

(Source: realfoodtulsa.blogspot.com)

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3 years ago
Raw Cranberry Cashew Rice Pilaf

I’ve heard of soaked raw wild rice, but not raw white rice (like basmati). Interesting.

From In the Raw.



Cranberry Cashew Rice Pilaf

2 C basmati rice, soaked
1 C dried cranberries, soaked
1 C cashews, chopped
2 Tbsp coconut oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp Celtic salt

To soak rice: place two cups rice in two cups filtered water for one day, or until desired softness is reached. Rinse and change water once or twice. Wash, rinse well and drain before making recipe.

Place soaked rice in a large mixing bowl and toss with remaining ingredients. How easy is that?

Again, you may warm this in a dehydrator or low oven prior to serving if desired.

(Source: earthmother-intheraw.blogspot.com)

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3 years ago
Ani’s Raw All American Apple Pie

I haven’t watched the video, but I’d imagine the technique is pretty straightforward. Also from Angelic Monkey.

Ani’s Raw All American Apple Pie (recipe from Ani Phyo’s Ani’s Raw Food Kitchen)

I’ve had my eye on this recipe for a while now. With the leaves falling and the crisp Autumn air coming in, apples are at their peak in my corner of the world. So why wait any longer?! Serve à la mode with a dollop of raw serve. I halved Ani’s original recipe, so the picture is a mini apple pie.

ALMOND PIE CRUST -

  • 2 cups almonds, dry
  • 1 teaspoon sea salt
  • 2 cups pitted dates


SYRUP -

  • 1/2 cup pitted dates
  • 1 orange, peeled and seeded
  • splash of water, as needed to make the blender go round


FILLING -

  • 5 cups apples, peeled, seeded, thinly sliced, about 5 or 6 apples
  • 1 cup raisins and/or dried cranberries (optional)
  • 2 tablespoons ground cinnamon

The directions for this pie aren’t on Ani’s website, so I won’t publish them here. However, you can watch Ani making this pie on ABC here.

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