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…
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.
From Choosing Raw.
Asian Dressing (Makes 1 1/2 cup)
1 inch ginger
1 cup olive oil (or flax oil)
2 tsp sesame oil (toasted)
Juice of 1 lime
4 tbsp mellow white miso
6 dates, pitted, or ¼ cup maple syrup
2 tbsp nama shoyu
1/3 cup water
Blend all ingredients on high till creamy and emulsified.
Raw Spicy Coconut Noodles
I’m not sure what she means by “ground chili pepper”. In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there’s chili powder, which is a blend of ground chiles and spices. My best guess for “ground chili pepper” is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)
From a post on Raw Freedom Community.
Spicy Peanut Coconut Noodle
By Sarma Melngailis
Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter]
Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.
“One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles.”
For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt
Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.
For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice
In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half
In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).
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 Vanilla Chai Coconut Macaroons
I was telling my husband that the dangerous thing about looking at recipes on Gone Raw is the little “you might also like” sidebar on the right. “What?” he said, “you mean like this here, where it says ‘Vanilla Chai Coconut Macaroons’? Ooh, that sounds good. Look at that one.” Thanks for demonstrating my point, sweetie. *grin*
If you don’t dehydrate these, they should probably be stored in the refrigerator.
From Barefoot and Frolicking via Gone Raw.
Servings: 12-14 small macaroons
This recipe is by far, my favorite raw macaroon recipe ever; not too chewy, not too sweet, and just the right texture. The combination of coconut with maple syrup and vanilla chai spice will satisfy any sweet tooth, and gives the classic macaroon a sassy raw vegan twist.Ingredients:
1 cup cashews
1 cup + 1/4 cup shredded, unsweetened coconut
4 tbsp maple syrup
2 tsp lucuma powder
3 tbsp melted coconut oil
1 tsp vanilla chai spice sugar*
pinch of salt
(for the vanilla chai spice sugar, combine the following ingredients in a coffee grinder, then combine with your favorite dry sweetener (sucanat or raw cane sugar. You can also omit the sweetener, and just use the spice directly in the recipe):
½ inch vanilla bean, pod and seedsPreparation:
6 -8 cardamom pods, seeds only, hull removed
2 points of star anise, pod and seeds
¼ tsp ground cinnamon
¼ teaspoon ground ginger
1/8 tsp ground cloves, or 2 whole
12 coriander seeds
4 allspice berries
2 white peppercorns
few grinds of nutmeg
Process all ingredients except for the 1/4 shredded coconut together in a food processor. Chill mixture in fridge for at least an hour. Add in the 1/4 cup shredded coconut. Using an ice cream scoop, press mixture to make circular macaroon shape. Sprinkle extra vanilla chai spice sugar on top of each macaroon. Dehydrate for 4 - 5 hours or until macaroons are molded and ‘dry’ (check in on them periodically to make sure they haven’t dried out ‘too much’. Less dehydration time will yield a softer, moister ‘cookie’). Amazing!
For more delicious and fun raw vegan recipes, please visit my blog, “barefoot and frolicking: a space for musing on living, raw foods, and vegan cuisine”: http://barefootandfrolicking.blogspot.com
Raw Almond Curry Nori Sticks
I wouldn’t bother peeling the skins off the almonds — to the best of my knowledge, once they’re soaked it’s not necessary. If you do want to peel them, you’ll need to hot-soak them (the raw equivalent of blanching).
And as far as dehydrating goes, something like this seems like it’d be a useful staple for when one’s on the go with no access to refrigeration. In a situation like that, I’d rather eat something dehydrated and drink more water, if the other choice is “take my chances on what I can find while I’m out that’s raw and vegan”.
I like that the Nutritional Info section on this recipe is not “here’s how much fat, here’s how much sodium”, it’s “here are some of the healthy and nutritious components of these whole foods!” From HKitchen.
Prep: After having soaked the almonds for 4 hours, peel the shell off (just squeeze, it will come right off after soaking). Throw away the shells, which contain a little bit of toxins. In a food processor, place the almonds, walnuts, sunflower seeds, and grind them all until they are very finely chopped and mixed. In a medium mixing bowl, pour the nut mix from the food processor. Add the rest of the ingredients and blend well with a flat wooden spoon. Take a nori sheet (with the lines going straight in front of you) and cut it into three long sheets. Turn them sideways with the glossy part at the top and place the curried almond mix along the first line. Roll it up like the picture above, and before you finish rolling seal the end (on the inside) by adding a little bit of water with your finger. Fnish rolling them up and they will seal right up with the bit of moisture from the water on the nori. VOILA.
You can cut them in half and eat them right away or put them in the fridge in a sealed container for later. Some people put them in the dehydrator but the more you eat foods that are not dehydrated the better, they take to much water away from your body and this means you will have to be diligent about drinking lots of extra water lest you want dry skin.
Note: If you want to change the flavor to Mexican, Italian, Thai or any other cuisine style, use your fave organic spices instead of curry powder to give this snack the taste you love. Once you are knowledgeable about nutrition don’t be afraid to have fun with meal preparations by being creative and adding your own twist to this or any other recipe.
Nutritional Info: First of all, almonds are the only alkaline nut and technically a seed, which is why they have so much nourishment. Almonds are high in monounsaturated fat, which actually helps lower your LDL-cholesterol and reduce your risk of heart disease. Besides the healthy fats, almonds also contain a hefty amount of Vitamin E, an extraordinary antioxidant that keeps your skin youthful, relieves symptoms of arthritis (and other inflammations), reduces the risk of prostate cancer in men and can inhibit the the growth of breast cancer cells. Also, 1/4 cup of almonds contains 99 mg of the mineral magnesium. The body contains over 300 different enzymes that require magnesium in order to function; this mineral also relaxes your nerves and muscles, builds and strengthens bones and keeps your blood circulating smoothly. The language of the Universe and Nature is symbols, and a walnut looks like a brain…nuff said. Walnuts are 60% to 70% omega-3 fatty acids (the body does not manufacture it), which contribute to the promotion of better cognitive function, have anti-inflammatory benefits, and give neurons quality oil for better communication from neuron to neuron. Walnuts also have an antioxidant compound called allagic acid. This compound supports the immune system and it seems to have several anticancer properties. Sea veggies like nori are an excellent source of iodine. Iodine is essential for the production of thyroid hormones that regulate metabolism in every cell of the body and play a role in virtually all physiological functions. Nori is also rich in Vitamin K, folate (prevents birth defects), magnesium, iron and calcium, and the B-vitamins riboflavin and pantothenic acid. It is also a fat and cholesterol-free food, and a good source of Vitamin C.
Woody Harrelson’s Caesar Salad Dressing
From Sweetly Raw.
Woody Harrelson’s Caesar Salad Dressing
This dressing is sooo great! I especially like how it firms up in the fridge - great as a dip! Everyone in the class particularly enjoyed how similar it is to “real” caesar dressing! yay!
5 tablespoons raw tahini
1/4 cup pine nuts
1 nice clove garlic
2 green onions, or 1/4 cup sweet onion
1 lemon, juiced
3 tablespoons apple cider vinegar
2 tablespoons maple syrup or 3 soft dates, pitted
3 tablespoons nutritional yeast
1-2 teaspoon black pepper or to taste
1-2 teaspoons sea salt or to taste
2 tablespoons good olive oil (optional)
fresh water, 2 tablespoons at a time as necessary to blend.
In a blender, combine all ingredients, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.
Makes 1 pint of thick dressing that will keep fresh for a week.
Mint-Lime Spring Green Fruit Salad
From The Family Kitchen via findvegan.
My Mint-Lime Spring Green Fruit Salad is perfect for a sunny spring afternoon snack or weekend brunch side dish. This isn’t your typical fruit salad though. Fruit, nuts and diced avocado fill this perky green bowl.
The flavors: sweet-tart green apples, creamy avocado cubes, fresh mint, lime juice, crunchy salty pistachio nuts and zesty kiwis. I was a bit hesitant to add avocado to a fruit salad, but it worked! The proof: my empty bowl. I couldn’t stop eating this salad! The zesty kiwi and apple flavors pair perfectly with the savory pistachios and creamy avocado. Get the recipe..
Healthy Bowl! This salad contains plenty of fiber. Healthy oils from the avocados. A nice dose of Vitamin C from the kiwis and lime. And protein, copper and B vitamins from the pistachios.
Impress your brunch crowd. This is a fun conversation-piece recipe. The all-green, bright colors are perfect for a “spring green” themed party.
Table Accent: Pink tulips would be a perfect touch. Pink and green for spring! Pretty, healthy, delicious.
And yes, it’s not spring yet. But it’s coming! I’m so excited about sun, birds, flowers, spring sips and spritzers, smoothies and soft breezes.
Mint-Lime Spring Green Fruit Salad
1 avocado, diced
1 green apple, sliced thin, dime-sized slices
1 lime, squeezed (add a touch of zest too if you’d like)
2 kiwis, sliced into thin rounds
2 Tbsp raw or roasted/salted pistachios
2 fresh mint sprigs, remove and chop leaves
1 Tbsp maple or agave syrup
*mint for garnish
(This can be made with or without nuts to accommodate allergies.)
Chop, squeeze and peel all ingredients.
Add to a large bowl.
Toss well with spoon.
Serve immediately or cover and chill until ready to serve.
Garnish with fresh mint leaves.
Raw Apple Crisp
For ease of eating, I think I’d cut the apple into smaller pieces and do this as a parfait, rather than stacked the way the photos show it.
From Spabettie, via findvegan.
raw apple crispvia findvegan
2 apples, sliced horizontally and cored
1/2 cup raw cashews
6-7 Medjool dates, pitted
1 tablespoon maple syrup
Pulse cashews, dates and maple syrup in food processor until sticky crumbly texture forms. Stack apple with cashew date mixture between each slice, drizzle with caramel sauce.
2 tablespoons lucuma powder
2 tablespoons maple syrup
Stir until lucuma dissolves.
Mmm… this was so delicious. It will be recreated all summer long, with all kinds of fruit.
Strawberry & Tomato Salad With Maple
This recipe is a little out of season — although strawberries come into season this month, we don’t get tomatoes until June here in the Bay Area. It’s not a flavor combination I would have thought of, but David Kinch, the chef at Manresa, is getting all kinds of buzz from serious food-lovers.
From Manresa Restaurant.
Strawberry & Tomato Salad With Maple
The unlikely combination of tomatoes with strawberries from David Kinch of Manresa makes a stunning summer salad.
1 teaspoon maple syrup
3 drops of vanilla extract
3 teaspoons balsamic vinegar from Modena
5 teaspoons highest-quality extra virgin olive oil
Sea salt and pepper to taste
1/2 pint strawberries, hulled and cut in half (or quarters if large)
1/2 pint cherry tomatoes, halved
4 basil leaves, cut into fine strips
Several small whole mint leaves, for garnish
Instructions: Make the dressing by combining the maple syrup, vanilla and balsamic vinegar together and vigorously whisking in the olive oil. Season with salt and pepper.
Combine the strawberries, tomatoes and thinly cut basil. Season with the dressing and a turn from a pepper mill and toss them as gently as possible so as not to bruise the strawberries or crush the cherry tomato halves.Serve in a bowl and decorate with the whole mint leaves arranged around the top.
Based on Random Daze theme by Polaraul