2 years ago
Spiced Flax Balls

From Anja’s Food 4 Thought.

I’d like to share my current favorite running fuel with you: the Spiced Flax Balls from Leanne’s blog Healthful Pursuit. Power balls that I grab whenever I am on the run, either to work, the daily errands, before my training runs, or to satisfy my sweet tooth after dinner on the sofa. I usually keep them frozen, like Leanne suggested. I love it when they slowly thaw in my hands and in my mouth as I nibble them. Quite honestly, I am addicted to them and it’s hard to believe they are actually full of goodness. That’s how nice they are!
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SPICED FLAX BALLS

adapted from Healthful Pursuit

1 cup whole almond
1/2 cup ground flax seeds

1/2 cup dates, pitted and chopped
1/2 cup raisins
1/4 cup dried apricots, chopped
1/4 cup desiccated coconut
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger

1-2 tablespoons water
Yields 25-30

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Place almonds in a food processor and process until finely chopped. Add remaining ingredients (without the water) and pulse a few times. Check if the mixture sticks together when pressing between two fingers. If not pulse again a few times. Check again. If it still doesn’t stick add a tablespoon of water. Pulse again. Check stickiness. Repeat if necessary.
Once it sticks together, roll mixture into walnut-sized balls. Wrap in cling wrap and keep in fridge, or in the freezer for later use.

(Source: anjasfood4thought.com)

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2 years ago
Caramel Apple Dip

From Colourful Palate.

I’ve made this dip for years and it will always be a classic in my kitchen. It’s not just delicious; it’s actually good for you. I found a recipe similar to this on a raw forum website years ago, and tweaked and adapted it until it was what I wanted. Because of the tahini paste, this recipe is chock full of calcium, which is something I don’t get enough of. It also gives you some of your healthy fats for the day. This is the perfect after school snack for kids (and grownups!).

Caramel Apple Dip
  • ¾ cup pure tahini paste*
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp almond butter
  • 8-12 Medjool dates** (this all depends on how sweet you want it)

* You want the kind that just has sesame seeds as its only ingredient

** If your dates have gotten a little hard, just let them sit in a bowl of water for 10 minutes or so until they’ve softened

Directions: Process all the ingredients in your food processor (don’t forget to take the pits out of the dates) and whirl it around a while until it looks like this…

Dip Texture

If it’s still not sweet enough just add more maple syrup or dates. If it’s the desired taste, but still too thick, just thin it out with water or almond milk.

Makes about 2 cups.
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2 years ago
Easy Raw Apricot Squares

From Sometimes I “Veg”.

Recipe: Easy Apricot Squares

Summary: Adapted from: Oh She Glows’ 5 Ingredienet No Bake Vegan Date Squares

Ingredients

  • 3/4 cups whole raw almonds
  • 3/4 cups raw cashews
  • 2 cups regular oats (for Gluten-free, use GF oats)
  • 1/2 tsp kosher salt
  • 13 Medjool dates, pitted and roughly chopped
  • 1-2 tbsp coconut oil
  • 12 oz dried apricots
  • 3 dates
  • 1/2 cup water

Instructions

  1. Line a square pan with parchment paper.
  2. In a food processor, process the almonds, cashew, salt, and oats until a fine crumble forms.
  3. Add in the dates and process until crumbly again.
  4. Melt the coconut oil and add to the mixture and process until sticky. Adjust oil if you feel it is too dry. (I found that I didn’t need much)
  5. Remove dough from the processor, set aside 3/4 cup of the mixture for later.
  6. Press the mixture very firmly and evenly into the pan.
  7. Place your apricots, 3 dates and water in processor and process until a paste forms. Stop and scrape down the sides of the bowl often.
  8. Scoop out the apricot mixture onto the crust and gently spread until even.
  9. Sprinkle on the 3/4 cup of mixture you set aside on top of apricot mixture and gently press down with fingers.
  10. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Can also be frozen before slicing.
  11. Cut into squares and serve.
  12. Store in the fridge or freezer.

Preparation time: 10 minute(s)

(Source: sometimesiveg.com)

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Pineapple Almond Balls

From Sweet Potato Soul.

Pineapple Almond Balls

(I created this recipe in Koh Samui for Ta’s Thai Organic Life shop.  The first batch was better than the second, so play around with the ingredients until you find a proportion and consistency that suits your taste.  

If possible, find a high quality dried pineapple.  The pineapple we used at Ta’s shop was local from Koh Samui, and the best dried fruit I’ve ever tasted.  The fresh pineapple I ate with Ta, which was from her friend’s mother-in-laws garden happened to be the best pineapple I’ve ever tasted as well.

makes about 12 balls
1 cup almonds
1 cup dried Pineapple, diced
1/2 cup dates, diced
4 dried apricots, diced
1/2 teaspoon cinnamon, ground
pinch of sea salt
1 tablespoon coconut oil
1/4 tsp vanilla extract
1/2 cup shredded coconut

In a food processor grind the almonds until they become a fine meal.  Add pineapple, dates and apricots along with cinnamon and salt to the processor and mix until combined well.  Pour in the coconut oil and vanilla and process a few seconds.  Taste mixture and add more fruit, spice or oil if necessary.  The consistency should be a bit chunky and hold together when formed.  Form dough into small or large balls and roll in shredded coconut to coat.  Place onto a plate and into the refrigerator to chill at least 30 minutes.

(Source: sweetpotatosoul.com)

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2 years ago
Cashew-Basil Cream Sauce

Serve over zucchini noodles, kelp noodles, or your other raw pasta-alternative of choice. From Dandelion Vegan Blog.




I didn’t measure the sauce when I was making it, but here’s roughly what I put in:

Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it’s quite salty and tangy, I just drizzle a bit in…you’ll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste

Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still “pourable”.  For a nice smooth consistency, blend it for several minutes. When you’ve achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.

Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!

(Source: flyawayvegan.blogspot.com)

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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)

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Raw Brazil nut, banana, blueberry ice cream sandwiches

From The Mommy Bowl.

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Brazil Nut Banana Cookies surround Banana Blueberry ice cream

Frozen Triple B Bites

Brazil Nut Banana Cookies
1 cup (130 g) raw Brazil nuts
1 small (80 g) banana (I used a red Costa Rican banana.)
1 T. ground flax seed
1 T. raw agave syrup
3 T. coconut flour

In the bowl of a food processor, pulse the Brazil nuts until finely ground. (Stop before they turn into nut butter.) Add the banana and process until creamy. Add the rest of the ingredients and process until you have a thick dough. It will be sticky.

Roll out between two sheets of parchment paper. Tip – if your parchment paper is moving on your counter, wet the counter slightly. Cut with a cookie cutter into approximately 10 cookies. (I had some leftovers. I ate them. Raw. Rolled into little balls. It’s the cook’s prerogative to do that, you know.) Dehydrate at 115° until firm but not crisp. I started on a fruit roll tray, and moved them to a mesh screen after about 4 hours. My dehydrator took about 6 hours. Your dehydrator may vary, so check them occasionally. Freeze cookies until ready to assemble.

Blueberry Banana Ice Cream
1 banana, frozen
1/2 avocado
1/2 cup frozen blueberries
1 T. raw agave or honey (or to taste)

In the bowl of a food processor, process the banana until smooth. Add the avocado and process until smooth. Add the blueberries and agave or honey and process until creamy. Taste and adjust for sweetness. (I found this plenty sweet and could have easily skipped the sweetener altogether, but I think I might be weird that way.)

To assemble:
Place a scoop of ice cream on one frozen cookie. Top with another cookie and press down gently until ice cream fills the gaps. Freeze on a cookie sheet until solid. Wrap individually.

These are best when you allow them to soften for a few minutes before eating.

(Source: themommybowl.com)

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3 years ago
Raw Oatmeal Raisin Carrot Cake Bites

I’d probably substitute something for the brown sugar. (Of course I’d substitute something for the brown sugar; I have no brown sugar in the kitchen.)

From Marcus Samuelsson’s blog; recipe by Averie Sunshine of Love Veggies and Yoga.

No-Bake Oatmeal Raisin Carrot Cake Bites Recipe

1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Directions:

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overblend.

Remove the dough and by hand, stir in the reserved:

2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.  Store in freezer or refrigerator.

Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as storebought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.

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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
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3 years ago
Classic Raw Zucchini Hummus

From Choosing Raw.

Classic Raw Hummus (Raw, vegan, gluten and soy free)

Yields 1 3/4 cups

2 heaping cups (about 2 small zucchini) chopped
1 clove garlic, minced (optional)
1 tsp cumin
2 tbsp lemon juice
1 cup hulled sesame seeds

1) Place ingredients in a high speed blender (like a Vitamix) set to manual speed, with zucchini at the bottom. Begin blending at low speed, using the plunger to help get everything going. As the mixture blends, you can turn the speed up, until eventually the whole mixture is blending smoothly.

2) Switch speed to high, and let the mix get very creamy. Taste; adjust seasonings, and re-blend. Serve.

Food processor option:

2 heaping cups (about 2 small zucchini) chopped
1 clove garlic, minced (optional)
1 tsp cumin
2 tbsp lemon juice
3/4 cup tahini

1) Instead of chopping zucchini, shred it using the processor’s shredder attachment. Turn shredded zucchini into a bowl, and use paper towel or a clean dish cloth to squeeze out as much of the natural moisture as you can.

2) Return zucchini to processor and add remaining ingredients. Process till smooth.

The food processor option will yield thinner hummus, but it will still taste great; this is how I made raw hummus for over a year before I got my Vita-Mix!

(Source: choosingraw.com)

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