Raw Cinnamon Delight Hemp Spread
From Kristen Suzanne.
I love hemp foods. Hemp’s amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a baby), making it a vegetarian source of “complete” protein! Manitoba Harvest is my favorite source for hemp foods. I use their hemp seeds, butter, protein powder and oil to make delicious raw vegan recipes all the time… including this one. Here’s an easy, delicious and nutritious spread for you and your family (especially kids!). I love serving it with sliced apples. Yum!
CINNAMON DELIGHT HEMP SPREAD
By Kristen Suzanne of KristensRaw.com
Yield 1/2 cup
1/2 cup raw hemp seed butter
2 teaspoons raw agave nectar
1/2 teaspoon cinnamon
pinch nutmeg
pinch Himalayan crystal salt
Stir all of the ingredients together in a bowl.
(Source: kristensraw.blogspot.com)
Raw Banana Cream Pie
By Elaina Love, via the Raw Divas. No crust recipe given — use your favorite, I guess. Also little to no information given about the Irish moss, so you might want to consult some other recipes for advice on working with it. The instructions in this recipe sound pretty quick & dirty to me; I’ve heard other raw chefs go into much more detail about how to use it to get good results.
Banana Cream Pie
Ingredients:
Method:
- 3/4 cup coconut oil
- 1/4 cup packed Irish moss
- 1 cup water
- 2 1/2 cup coconut meat
- 1 cup agave or honey
- 3 Tbs lecithin
- 9 oz bananas (2.5-3)
- 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 2 tsp vanilla
- 1/2 tsp turmeric
- 1/2 tsp salt
- 2 Tbs lemon juice
- 2 tsp psyllium husk powder
Step 1:
Blend Irish moss and water until creamy
Step 2:
Blend the rest until creamy and pour into pie crust
Step 3:
Top with Coconut Whipped cream and sliced bananas coated in lemon juice
Raw Pecan Spice Delight Cookies
What to do when you want a cookie but have none on hand? Eat an orange and reblog cookie recipes. *grin*
From Kristen’s Raw.
Pecan Spice Delight Cookies
Yield 3 cups cookie batter
Recipe by Kristen Suzanne of KristensRaw.com
1 1/2 cups pecans (soaked and dehydrated if possible)
1/2 cup unsweetened, shredded dried coconut
1 tablespoon (or more!) lucuma powder *
pinch Himalayan crystal salt
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 cup raisins
10 dates, pitted
Process all of the ingredients, except for the raisins and dates, in a food processor, fitted with the “S” blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.
*If you don’t have lucuma on hand… these are still amazing without it!
(Source: kristensraw.blogspot.com)
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)
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream
Hmm… pears on the counter and cranberries in the fridge. I think I know what I’ll be making soon. Note that the “coconut butter” they call for is actually coconut oil, not the Artisana coconut butter.
From G Living.
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)
I am a fan of Pears, but I seem to be the only one, since you never hear about Pear recipes. It’s always the Apple who is the star, right. Apple this apple that. Not that I hate apples or anything, I just think people are over looking the subtle rich flavor a pear has to offer. That is why I think this beautiful recipe is exactly what the pear needed to steal a little bit of the apple’s spotlight.
To start this recipe you will need 4 good size pears.
Makes 8 Pear Halves
For the Cinnamon Cranberry Sauce:
1 Cup Cranberries
1/2 Cup Agave Syrup
1/4 Cup Maple Syrup
2 TB Lemon Juice
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Instructions Cut the Pears in half and place them on your dehydrator tray and dehydrate for 2-4 hrs. While the pears are dehydrating, make the toppings.
For the Cranberry Sauce, place all the ingredients in the blender and process on high until smooth and well blended. You may chill this or keep it room temperature. I like it best chilled.
For the Spiced Ginger Cream:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Butter (AKA Coconut Oil)
1/2 Cup Agave Syrup
1 TB Fresh Grated Ginger (pealed)
1/8 tsp. Ground Cloves
2 tsp. Vanilla Extract
Instructions For the Spiced Ginger Cream, place all the ingredients in the blender and process also on high until smooth and creamy. Taste to adjust flavorings to your liking. Chill for 1-2 hrs. Then stir well before serving.
Place the pears once they are done on plates and drizzle a little of each topping over them. For decoration you can add a sprig of thyme or rosemary and garnish with orange peel and cinnamon. Serve immediately while warm.
Alternatively you can skip the dehydrating and just use fresh pears as I have in this photo. Although, because of the high water content of the pears, it pretty much dilutes the flavors of the toppings. It still tastes fresh though and is nice both ways.
Raw Butternut/Pumpkin Pie
From Raw Food Talk.
Kim Glazzard’s Butternut Squash (Pumpkin) Pie
A few notes: like many raw food recipes this delicious pie will require some advance planning & soaking (of nuts & dates). Please read through fully a couple of times to plan this out properly. There are 3 basic components: Crust, Filling & Icing. Probably best to make items in that order. With the amount of ingredients specified in this recipe you should be using the 14-cup (largest) food processor. If you need to, cut the recipe in half.
1. Crust:
2 cups soaked walnuts (or almonds)
1 cup raisins
1/2 cup dates
(Mark says he sometimes adds a little shredded coconut to raw pie crusts like this)
Process nuts finely in a food processor. Add raisins and dates and continue processing until a relatively fine consistency. Sweeten with additional raisins or dates to taste, if needed. Press into a 9” pie pan and refrigerate an hour or so or until the crust has become firm. (Mark reminds you it is best to soak all nuts 3-8 hours….and, if possible for the crust, let them dehydrate for a couple hours or more).
2. Filling:
3/4 of a medium-sized butternut squash (everything except the bulb area) or ½ of a medium-sized cooking (sugar or sweet) pumpkin (appx. 3 cups).
1 medium-sized young coconut, using all of the coconut milk, and all of the coconut meat
3/4 cup soaked cashews (soak at least 2 hours)
1 1/2 cup dates (approx.) - adjust amount if want sweeter or a more pronounced flavor
1 1/8 tsp. cinnamon
1 tsp. nutmeg
3/8 tsp. cardamon
dash of vanilla (gourmet true powdered vanilla without alcohol is best)
dash of salt (optional)
1 to 1-1/2 Tbsp. of psyllium husk (add last to obtain desired consistency)
(Mark added a little ‘pumpkin pie spice’ with good result)
Peel the long end of the butternut squash. Cut into small pieces and process in a food processor (or juicer) until very fine (it may take 5 minutes or so). If using a juicer add the juice back in with the pulp afterward, and then transfer to a food processor and process until you attain a very smooth consistency. And, you should of course remove any seeds from the pumpkin or squash before juicing/processing.
Add coconut meat, coconut milk, cinnamon, nutmeg, cardamon, dates, cashews, vanilla, and salt (if desired), and continue processing until all ingredients are a smooth consistency. Taste to be sure it is as you like it. If you want it sweeter or a more pronounced flavor, you may want to add a few more dates (maybe as many as six or more) and a touch more of the spices. Add the psyllium husk and continue processing another minute or so. Pour the mixture into the prepared crust and return to the refrigerator for another hour or so until firm. (For those watching their glycemic load you may want to use stevia in place of dates to sweeten both the icing and the filling).
3. Whipped Cream Icing: (Adjusted from Juliano’s “Raw: the Uncook Book” Whipped
Cream recipe - page 253)
1-1/2 cup soaked cashews
½ cup fresh “sweet” orange juice
½ cup soaked dates
dash of vanilla
Process in a food processor or Vita-Mix class blender, until smooth, spread on top of the cooled pie, and re-refrigerate until top is firm.
Optional: Sometimes I add a touch of allspice or soaked apricots, but didn’t when I made the last version.
(Source: rawfoodtalk.com)
Nut Nog Variation
This is a variation on the earlier nut nog recipe, from the same Raw Food Talk thread.
Hi everyone, I made the nut nog with a few modifications, and it turned out DELICIOUS. Even the most skeptical non-raw people said it was good. My 14yo son did say it tasted NOTHING like real egg nog, while my oldest daughter said it tasted JUST like eggnog….so take your pick. The chia seeds made it the perfect thickness too.
Nut Nog
Serving size: 1 cup
Number of servings: 6
Ingredients:
6 cups of Rich Almond Milk, (see below)
1 cup dates, soaked
1/4 cup chia seeds, ground in coffee grinder
2 tsp. non-alcohol vanilla
1 tsp nutmeg
1/2 tsp. cinnamon
1/2 tsp. turmeric I didn’t have this, so my nog wasn’t nice and yellow, but it tasted good)
Directions:
Blend all of the ingredients until smooth. Chill well before serving. Dust with additional nutmeg
Rich Almond Milk
Ingredients:
4 cups almonds, soaked (2 1/2 cups before soaking 8 hours)
6 cups purified water
Directions:
Blend the almonds and the water in a high-speed blender* on high speed until smooth
and strain through a nut milk bag or a knee-high panty hose.
(Source: rawfoodtalk.com)
Raw Mango Nog
More nogs! :-)
From Raw Food Talk.
1 cup almond milk
1 cup chopped mango
1 banana
1” of vanilla bean (seeds only)
pinch of cardamom
pinch of cinnamon
Blend and dust with fresh grate of nutmeg.
(Source: rawfoodtalk.com)
Raw Persimmon Nog
I’m guessing they mean Hachiya-style persimmons (the kind that get soft and pudding-like when ripe), not Fuji-like (which stay crisp when ripe). Still, it would be worth trying with both varieties.
From the same Raw Food Talk thread.
Yummy Persimmon Nog! posted by Lauraw
Persimmons are still in season and on sale where I live, so I wanted to share this yummy twist on a holiday favorite. The persimmons give this nog an indescribably thick, creamy texture…and the nog is a beautiful shade of light coral. Adapted from John Larsen’s Persimmon Nog recipe, page 148, The Complete Book of Raw Food (Thanks, John!):
2 Cups almonds, soaked
3 Cups purified water
Blend the above in a blender to make almond milk (strain through fine mesh, saving the pulp for other recipes). Pour the milk back into the blender and add:
6 dates, pits removed (I like to soak them and remove the skins, too)
3 ripe persimmons, peeled and seeded (Be SURE to peel them!!! Seeding, IMO is optional; I didn’t do it.)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
dash or two of sea salt (to taste)
agave nectar, honey, or more dates (to taste)
Blend for 30 seconds. Taste and adjust saltiness and sweetness as needed. Makes enough for 2-4 people, depending on your portion size. I like to serve it chilled or over ice. Cheers![I’ve made this and have to say it’s really awesome! (I haven’t tried it yet, but there was also a suggestion to use the meat and water of a Thia coconut (young coconut), blended up instead of the nut milk).]
(Source: rawfoodtalk.com)
Raw Nut Nog
Eggnog has always been one of my favorite aspects of the winter holidays. Bring on the raw vegan versions!
From Raw Food Talk.
Nut Nog
Ingredients:
4 cups of Rich Almond Milk, (see below)
½ cup agave syrup
1 tsp. non-alcohol vanilla
½ tsp nutmeg
¼ tsp. cinnamon
¼ tsp. turmeric
Directions:
Blend all of the ingredients until smooth. Chill well before serving.
Rich Almond Milk
Ingredients:
2 cups almonds, soaked (1¼ cups before soaking 8 hours)
3 cups purified water
Directions:
Blend the almonds and the water in a high-speed blender* on high speed until smooth and strain through a nut milk bag or a knee-high panty hose.
(Source: rawfoodtalk.com)
Based on Random Daze theme by Polaraul
