3 years ago
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)

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3 years ago
Lemon-Macerated Okra and Olives

Kalamata olives are not strictly raw, but awfully tasty.

From Cooking Light.

Lemon-Macerated Okra and Olives

Try these zesty tidbits in place of peanuts or pretzels at your next party. Or combine with bread, cheese, artichokes, and cold shrimp for an antipasto platter.

Lemon-Macerated Okra and Olives
  • YIELD: 14 servings (serving size: 1/4 cup)
Ingredients
  • 3 cups small okra pods
  • 1/2 cup kalamata olives
  • 1 tablespoon lemon rind
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 thyme sprigs
Preparation

Combine all ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 48 to 72 hours, turning bag occasionally. Strain the okra mixture through a sieve over a bowl, discarding marinade.

(Source: myrecipes.com)

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3 years ago
veganfeast:

Raw Lemon Cupcakes with Pistachios

I’m not sure whether by “coconut butter” they mean actual coconut butter like the stuff Artisana makes, or if they’re just (carelessly, IMO) using it to mean coconut oil.
Honestly, folks, it doesn’t matter that it’s often solid at room temp, that doesn’t make it “butter”. “Coconut oil” is an accurate, unambiguous way to describe the oil, while “coconut butter” makes sense for the paste-of-finely-ground-fresh-coconut stuff. Harrumph.
From Veganbaking.net.

These nutrient dense cuppies are quick and easy to make! You don’t need  an oven to do these, only a food processor and a fridge. They contain  exciting super foods that work wonders for you body! Eat them without  guilt.   For the Bun 1/4 cup soaked sesame seeds  3/4 cup soaked walnuts 1/2 cup soaked pistachio nuts 1/2 cup pitted dates  Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min. 1-2 pinches of pink himalayan salt  1 tablespoon agave nectar or honey A little water to help the processing For the Lemon frosting 1/2 cup cashews 8 dried organic apricots Zest from one organic lemon  1/3 cup water 3 tablespoons virgin coconut butter 1) Instructions for the bun Process all ingredients in a food processor. Add just enough water for  the food processor to be able to blend, not too much because you want a  dough-like consistency. Press the dough in silicone cupcake forms and put  in the fridge to harden. Then gently tap the cupcake buns out of the  form and continue with the lemon frosting!  2)Instructions for the lemon frosting Wash the lemon and use a zester (only use the yellow part of the lemon,  otherwise you will get a bitter taste). In a food processor, mix all  ingredients until completely smooth. Put in fridge to harden. You can  spread the frosting with a knife, or you put it in a pastry bag and make  a swirl. Decorate with some pistachio nuts on top! Enjoy!

veganfeast:

Raw Lemon Cupcakes with Pistachios

I’m not sure whether by “coconut butter” they mean actual coconut butter like the stuff Artisana makes, or if they’re just (carelessly, IMO) using it to mean coconut oil.

Honestly, folks, it doesn’t matter that it’s often solid at room temp, that doesn’t make it “butter”. “Coconut oil” is an accurate, unambiguous way to describe the oil, while “coconut butter” makes sense for the paste-of-finely-ground-fresh-coconut stuff. Harrumph.

From Veganbaking.net.

These nutrient dense cuppies are quick and easy to make! You don’t need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.

For the Bun
1/4 cup soaked sesame seeds
3/4 cup soaked walnuts
1/2 cup soaked pistachio nuts
1/2 cup pitted dates
Soak 2 tablespoons chia seeds in 1/4 cup water for 10 min.
1-2 pinches of pink himalayan salt
1 tablespoon agave nectar or honey
A little water to help the processing

For the Lemon frosting
1/2 cup cashews
8 dried organic apricots
Zest from one organic lemon
1/3 cup water
3 tablespoons virgin coconut butter

1)
Instructions for the bun
Process all ingredients in a food processor. Add just enough water for the food processor to be able to blend, not too much because you want a dough-like consistency. Press the dough in silicone cupcake forms and put in the fridge to harden. Then gently tap the cupcake buns out of the form and continue with the lemon frosting!

2)
Instructions for the lemon frosting
Wash the lemon and use a zester (only use the yellow part of the lemon, otherwise you will get a bitter taste). In a food processor, mix all ingredients until completely smooth. Put in fridge to harden. You can spread the frosting with a knife, or you put it in a pastry bag and make a swirl. Decorate with some pistachio nuts on top! Enjoy!

Cite Arrow via veganfeast
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3 years ago
Raw Lemon Curd with Golden Sesame Seed Crust

Beegan, not pure vegan.

From the Raw Divas.

This wonderful recipe has been shared by Omid Jaffari, a dear friend and fabulous raw food chef!

Introduction

This is a wickedly rich dessert with a variety of nuts, seeds, nut butter and honey.  It has a tangy nutty flavor with a creamy melt-in-the-mouth texture.  Though it is does not take a lot of time to make it, it does take a little time to set.  But trust me, though, it is certainly worth the wait.

Serves 4

Ingredients

For the Crust

½ cup blanched almonds, soaked

1 Tbsp hemp seed oil

½ cup sesame seeds

¼ cup almond butter

¼ cup raw honey

1 Tbsp lemon zests

For the Lemon Curd:

1 Tbsp lemon zest

¼ cup honey

¼ cup cocoa butter

4 Tbsp coconut butter

2 Tsp macadamia & cashew butter

For the Garnish:

1 Honey Comb, cut into 4 equal strips

Method:

For the Crust

Step 1 Blend all the ingredients together in the food processor, except the lemon zests, and blend until all the ingredients are well combined and a smooth paste is obtained.  Stir in the lemon zests.

Step 2 Take 4 molds of 5 cm X 6 cm (diameter X height).  Divide the mixture equally between the 4 molds and refrigerate for about 2 hours.

lemons

For the Lemon Curd

Step 1 Juice 2 lemons without pulp and pips into a small bowl.

Step 2 Add the macadamia & cashew butter to lemon juice and mix until well combined.

Step 3 Add the remaining ingredients and blend for 30 seconds until a very smooth paste is obtained.

Step 4 Pour this lemon curd mixture equally on top of the crusts in 4 molds that have already been set.  Refrigerate for at least another 2 hours before serving.

Mounting the Masterpiece Together

Step 1 Take the desserts out of the refrigerator.  Carefully unmold them on to 4 dessert plates.

Step 2 Set a strip of honey comb artistically on top of each dessert.

Step 3 Sit back and enjoy this delicious dessert

*Note Once again this is a great dessert to make in advance.  You can make this delicious dessert a day or two prior to your enjoyment!

Case study

This is delicious and rich dessert has a variety of nuts, seeds, nut butter and honey.  It is so tasty and is prepared from all natural raw ingredients.

  • Almonds and almond butter have a buttery flavor but not too sweet.  Most of these are pasteurized but raw almonds and almond butter are available raw in health food stores.
  • Sesame seeds are available raw both with hulls and without hulls.  They have good amounts of essential minerals.  Those with hulls are good source of dietary fiber.
  • Cold pressed raw hempseed oil is a good source of omega 3 fatty acids.
  • Raw cocoa butter and coconut butter are plant sources and have good amounts of phytosterols, nonetheless, they are still fats, have high amounts of saturated fats and so have to be used in limited amounts.
  • Macadamia and cashew nut butter is nut butter with a buttery flavor and a good source of good fats, minerals and vitamins.
  • Raw honey is unpasteurized honey.  Honey, raw or not, is high in sugars, just like any other natural sweeteners, and so use it just enough to sweeten your dessert, not too much.

Health benefits of this dessert:

1. This is a very rich dessert high in calories, total and saturated fats.  So, enjoy this occasionally in limited amounts.

2. Excellent source of vitamin C, a natural water soluble antioxidant, that enhances the body’s immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.

3. Good source of Vitamin E, which functions as a natural antioxidant and along with copper and manganese, is very effective in neutralizing the free radicals in the body.

4. Good source of magnesium.  It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.

5. Very good source of copper, which reduces the risk of inflammatory diseases like rheumatoid arthritis, enhances the activity of enzymes that are needed to maintain the elasticity of blood vessels, ligaments and joints.

6. Good source of calcium and phosphorus which have a very important function of mineralization of bones, thus strengthening them.  They also function as cofactors in many important metabolic reactions.

7. Good source of iron.  It helps in maintaining good hemoglobin content in the blood and also reduces the risk of anemia.

8. Good source of phytosterols, which are plant compounds that have beneficial health effects.

(Source: therawdivas.com)

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3 years ago
Citrus-Spiked Raw Granola Bars

Originally from Rawxy; found via Raw Food Home Recipes.

Citrus Spiked Granola Bars

Yield – 12 bars

.5 C pumpkin seeds
.5 C sunflower seeds
.5 C hemp seeds
.5 C ground flax seeds
.25 C coarsely ground almonds
.25 C coarsely ground brazil nuts
.25 C chia seeds
.25 C dehydrated coconut
zest from one orange
zest from one lemon

1 orange peeled
3 medjool dates (soaked, pitted)
juice from one lemon
2 packets of stevia
.25 C purified water
.5 tsp sea salt

In a large bowl, combine the first set of ingredients and set aside.
In a high-speed blender, combine the second set of ingredient until smooth in texture.
Mix
Combine the wet and dry ingredients by hand and mix well.
Using a spatula, carefully spread mixture on a non-stick dehydrator sheet. While wet, slice bars into 12 equal sections (I like using a pizza cutter).
Dehydrate at 105 degrees for about 5 hours and then flip to mesh dehydrator sheet. Let dehydrate another 8 hours until firm.

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3 years ago
Raw Blueberry & Ginger Pudding

Kitchen tip: the quickest and easiest way to peel fresh ginger root is to use a dull table knife/butter knife or the side of a teaspoon (the kind you eat with, not the kind you measure with) to scrape the skin off. It comes off quickly and easily, (much more easily than trying to use a vegetable peeler), doesn’t waste any of the ginger, and removes the possibility of cutting oneself with a paring knife.

wholebodyhealth:

Raw Blueberry & Ginger Pudding
Yield: approx 1 1/2 cups
1 cup frozen blueberries
1 small avocado
juice and finely grated zest of 1/2 lemon or 3 tbsp juice and 1 tsp zest
1 tsp freshly fine grated ginger (freezing the ginger prior to grating works well)
5 tbsp filtered water
3 drops liquid stevia
1/2 tsp agave syrup

Method
Place all ingredients in blender and combine well until mixture is smooth and creamy.  Alternatively, use a food processor and whip it well with the S blade.
Adjust sweetness as desired.  Spoon into serving dish and enjoy.  Since the blueberries are frozen, pudding will become watery as they thaw, thus serve immediately after mixing. Enjoy for breakfast, lunch, dessert or a healthy snack!

Yet another delicious and simple recipe I will have to try! 

Cite Arrow via wholebodyhealth
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3 years ago
Pine nut, raisin, & caper condiment

I’m not sure if salt-packed capers are considered raw, so if that’s important to you you’ll want to do the research. (Drop me a line if you do & I’ll update with better info.) Obviously, if you toast the pine nuts they won’t be raw.

From Manresa Restaurant.

PINE NUT, RAISIN & CAPER CONDIMENT
This relishlike condiment is used frequently at the restaurant. Sometimes it’s mixed with spinach; sometimes with grilled, julienned squid; and sometimes it’s topped with a piece of grilled fish.

Ingredients
1/4 cup pine nuts
1/4 cup dark raisins
1/4 cup golden raisins
3 tablespoons salt-packed capers, rinsed well
Juice and finely chopped zest of 1 lemon
1 teaspoon olive oil
1 tablespoon chopped parsley
Salt and pepper to taste
INSTRUCTIONS: Spread the pine nuts in a small baking pan and place in a preheated 325 degrees oven until they turn golden brown, about 7 minutes. Watch carefully. Pine nuts burn easily. Keep them warm while you roughly chop all the raisins. Each raisin should be in 2 or 3 pieces.

Combine the raisins, pine nuts, capers, lemon zest and olive oil. Let rest at room temperature for 1 hour.
Add the parsley and lemon juice. Season with salt (but be careful; capers are salty) and pepper.

Yields 1 cu.

(Source: manresarestaurant.com)

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3 years ago
Sweet Pea Pesto

Another one from Manresa. Omit the cheese or substitute with the Parmesan-alternative of your choice.

Pea Pesto
Makes about 1 cup
Chef David Kinch of Manresa says, “This recipe will not work and will not be worth doing unless the peas are as naturally sweet as possible” — ideally when just harvested. Kinch likes it with grilled calamari. It’s also good with crudites and grilled fish, and may be stirred into a vegetable bouillon for a soup. Young ginger is a pale cream color with very thin skin. It is available at most Asian supermarkets and fine food stores.

Ingredients:
1 cup of very sweet, fresh shelled peas
About 1/2 cup extra virgin olive oil, preferably Catalan
1 tablespoon finely chopped toasted Marcona almonds
Grated zest of one lemon
1 tablespoon grated Parmigiano-Reggiano
Fine sea salt to taste
About 1 teaspoon lime juice
About 1 teaspoon young ginger, freshly grated

Instructions: Place 3/4 cup of shelled peas with the olive oil in a blender and puree until completely smooth. You might need to add a touch more oil to get a pourable consistency. Add the rest of the peas and pulse a few more times so you have a bit of pea texture. Season with the almonds, lemon zest, cheese, salt, lime juice and young ginger to taste.

(Source: manresarestaurant.com)

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Raw Lemon Thyme Cookies

From Rawmazing.

These are simple to put together and require no dehydration. Lemon and thyme marry beautifully as a flavor combination. Did you know that thyme is actually a nutrient dense herb? Full of vitamin K, magnesium and calcium, thyme also has antimicrobial properties. It is also loaded with fiber. Lemons are a great source of vitamin C and also are full of flavonoids that help prevent cancer and are anti-oxidants. I love lemon, and these little cookies are packed full of flavor.

 

Lemon Thyme Cookies

  • 3 cups cashews
  • 1 lemon, juice and zest from (about 1/4 cup)
  • 1/4 cup agave nectar
  • 1/4 cup coconut oil, melted
  • 1 1/2 teaspoon thyme

1. Make cashew flour by processing cashews into fine powder. I used my high-speed blender with the dry container. (tip: blend in small batches to prevent making cashew butter)

2. Whisk together lemon juice, lemon zest, agave, coconut oil and thyme.

3. Stir wet and dry ingredients together.

4. Drop by tablespoon onto parchment paper or cookie sheet. Smooth into round with finger tip. Refrigerate until set.

5. Top with glaze and return to refrigerator to set. These should be kept refrigerated.

Lemon Thyme Glaze:

  • 1/3 cup coconut butter, softened
  • 4 tablespoons agave nectar
  • 4 tablespoon lemon juice
  • lemon, zest from
  • sprinkle of thyme

1. Whisk all ingredients together.

Makes 2 dozen

(Source: rawmazing.com)

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Raw Lemon Kissed Cashew Hemp Bars

From Choosing Raw.

Plenty of bloggers have come up with their own spins on Larabars: Bitt is such a consummate homemade Larabar maker that she calls them Bitt Bars! So this is hardly an original recipe/procedure: it’s just my first stab at a snack staple I’ve been thinking about for a long time. Larabars have gotten pretty fancy lately: some of the new flavors sound more like five star desserts than dried fruits and nuts. But in spite of all the new options, my favorite Larabars are still the original flavors: cherry pie, apple pie, lemon, cashew cookie, and pecan pie.

Lemon might actually be the all time favorite, which isn’t surprising, given how much I love all things lemony. So it was only right that I infused my first homemade Larabar with a hint of lemon: not enough to overpower the taste, but just enough to brighten it. A lemon kiss, if you will. I loved the results, and hope you will, too.

Lemon Kissed Cashew Hemp Bars (Raw, vegan, gluten and soy free)

Makes 12 bars (6 for a more generous snack)

1 cup cashews
1 cup pitted dates
1/3 cup hemp seeds
2 tbsp lemon juice
1 tbsp lemon zest

1) Place the cashews in a food processor and process till ground up.

2) Add the dates and hemp seeds and pulse repeatedly. Then, add the lemon and lemon zest and leave the motor on until the whole thing has formed a big, uniform, sticky ball.

3) Take a large sheet of saran wrap and place it over the bottom of a small baking dish. Press the mixture down into it, till it’s even in thickness.

Cover with another sheet of saran, and freeze for at least 30 minutes.

4) Unwrap the “dough,” lay the rectangle flat on a cutting surface, and cut into 12 bars.

5) Wrap up individually and store in the fridge or freezer till ready to eat. I’m not sure how long they’ll keep, but I suspect up to two weeks is perfectly fine, and longer if you freeze them.

IMG_5109 (575x383)

Note that these are a bit smaller than your average Larabar: they’re more comparable in size to the Larabar minis than the regular bars. You can definitely cut them larger if you’d like to, or eat two at a time. I vary between eating one along with salads and other lunches, or eating two as a snack. I’m particularly fond of having one or two by my side when I’m deep into studying!

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