2 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
Chocolate-Avocado Pudding

By Sarma Melngailis, via Tracy Anderson’s website.

Chocolate-Avocado Pudding
Serves 4
This rich, thick pudding is full of good ingredients and easy to make, especially if you have a jar of sprouted pecan butter on hand. If you don’t, the preparation will include just one extra step. Dark agave nectar gives the pudding a richer flavor, but regular agave is fine. You can also use a combination of maple syrup and agave nectar, or even all maple if you like its rich flavor.
As a child I hated avocados; now I love them. However, if someone had made this pudding for me back then, I would have eagerly spooned it down none the wiser. And as everyone knows by now, avocados are full of good fats. They also have more digestible protein than some meat, and with more potassium than bananas, they’re a great food for athletes, as well as active kids, who can benefit from potassium-rich foods to help heal sore muscles.
1 cup sprouted, preferably dehydrated, pecans
1 cup dark agave nectar (page 44)
1 1/4 cups filtered water
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon sea salt
2 tablespoons coconut butter/oil, warmed to liquefy
2 medium avocados
To make the pecan butter, place the pecans in a food processor and process until smooth, scraping down the sides as needed for a uniform texture. A small amount of coconut butter/oil can be added to help grind the nuts into a smooth paste; this will make the pudding a little bit firmer.
Place the pecan butter, agave nectar, water, cocoa powder, and salt in a high-speed blender and blend until smooth. While the blender is running, slowly add the coconut butter/oil. Add the avocado and blend until smooth.
Serve immediately or chill to set.

(Source: tracyandersonmethod.com)

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3 years ago
Raw Mango Cake with Raspberry Sauce

From Heather Pace of Sweetly Raw, via the Raw Freedom Community.

Mango Cake
This is one of the desserts I made for my clients this week. Optional - add a layer of chopped mangoes in between the cheesecake and mango layer.
A raspberry sauce compliments this nicely…and makes a great colour contrast.
I first made this cake using apricots instead of the pineapple, so you could do that instead. I personally prefer the pineapple.

Crust:
2 cups pecans
1/2 cup dates
Dash vanilla
Process the ingredients into a dough.
Press dough into the bottom of an 8” cheesecake pan.

Cheesecake layer:
2 cups cashews, ground finely*
1/4 cup raw honey
1/4 cup agave
Juice of 1 medium lemon
1/2 tsp pure vanilla extract

In high speed blender, mix all ingredients until smooth.
Spoon the mixture onto the nut crust.

Mango layer:
4 cups fresh or frozen mango, diced
2 dried pineapple rings, soaked 2-4 hours
1 small, really ripe banana
1 tbs coconut oil (optional)

Puree all ingredients until smooth in a food processor or blender. Pour over the cheesecake layer.
Chill in the freezer to set.

*Grind the cashews in a high speed blender or food processor. This makes it easier to blend the ingredients together.

yum yummmm! enjoy!
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And here’s the sauce, from down in the comments:

Hope you all enjoy, and here is a raspberry sauce that tastes great with the cake

Raspberry sauce:
1.5 cups fresh or frozen raspberries
1-2 tbs agave
juice of ½ lemon
Blend all until smooth. Strain to remove seeds.

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3 years ago
Raw Raspberry Chocolate Rhapsody Cake

This sounds like it’d be pretty rich. I think I might try making it in thinner, torte-like layers instead of thick ones like a three-layer cake.

From Raw Freedom Community.

This is my first attempt at making raw cake and I must say I’m very pleased with the way it turned out. Plus, it was so much fun, not to mention absolutely decadent!

A special thanks to my talented and creative friends, Fairygirl and Coonlie, for their inspiration.

Raspberry Chocolate Rhapsody Cake

Chocolate Brownie Layer:
2 cups walnuts
2 cups pecans
1 cup pitted dates
1/3 cup cacao
1/3 cup carob
2 tsp vanilla extract
1 1/2 Tbs water

Place walnuts and pecans in a food processor and process until ground.

Add dates, cacao, carob and vanilla extract. Process until well mixed.

Add the water and process briefly.


White Chocolate-Raspberry Layer:
(Adapted from Vanessa Sherwood’s wonderful White Chocolate-strawberry Cheesecake)

1 cup frozen raspberries, thawed
1/2 cup cashews and/or macadamia nuts
3 Tbs melted coconut butter
1 Tbs melted cacao butter
2 Tbs honey or agave
1 tsp lemon juice
Pinch of salt

Blend in Vita-mix or high speed blender until smooth.


Coconut Vanilla Creme Topping:
1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt

Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.

Assembly:
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture.

Put in freezer to set. Then repeat.

Again, let set in the freezer.

When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate.

Cover with the Coconut Vanilla Cream topping.

If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.

Close your eyes and savor how scrumptious raw desserts can be! Attached Thumbnails Click image for larger version    Name:	RaspberryChocCake2W.jpg  Views:	51  Size:	38.7 KB  ID:	832  Click image for larger version    Name:	RaspberryChocCakeIcing3W.jpg  Views:	41  Size:	29.2 KB  ID:	833  Click image for larger version    Name:	RaspberryChocCakeFinalW.jpg  Views:	67  Size:	32.2 KB  ID:	834  

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3 years ago
Raw Apple Crumble

From Sweetly Raw.

Apple Crumble Pie

Must remember dessert, and what better than apple pie for this time of year? This is simple and yet Oh so delish! It makes my heart sing! I could eat this every day probably!Crust:
2 cups pecans
1 cup walnuts
¾ cup pitted and packed, medjool dates

In a food processor, combine all ingredients until they become crumbly.
Press half of the mixture into a 9” pie plate.

Filling:
6 medium sized apples, separated
½ cup pitted and packed, medjool dates
¼ cup raisins
2 tsp cinnamon

Peel and core all apples.
In a food processor, puree 2 of the apples, and remaining ingredients, until smooth.
Pour this mixture into a bowl.
Chop the other 4 apples into large chunks and then process into small chunks in a food processor, making sure NOT to puree it into applesauce! Add to the puree.
Spread this filling into the pie crust.
Top with the remaining pie crust, sprinkling it over the top like crumble.

(Source: sweetlyraw.com)

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3 years ago
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
Recipe by Kristen Suzanne of KristensRaw.com

Yield 3 cups cookie batter

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)

Comments

 

3 years ago
Raw Maple Cinnamon Pecan Cookies

I think I’ll try these with maple syrup in the glaze instead of agave. From Rawmazing.

Maple Cinnamon Pecan Cookies

  • 2 cups cashews, soaked at least 6 hours and drained
  • 1/2 cup maple syrup*
  • 3/4 cup water
  • 1 cup coconut, dried and unsweetened
  • 1/2 cup pecans, coarsely chopped

1. Place all ingredients except chopped pecans in the food processor.
2. Process until smooth.
3. Stir in the chopped pecans, by hand.
4. Place by teaspoon full onto a non-stick dehydrator sheet. Dehydrate at 140 for the first 1/2 hour (don’t worry, the food temperature will never get above 116), reduce heat to 115 and dehydrate for 6 hours.
5. Remove from sheet onto screens. Continue to dehydrate for another 4-6 hours.
6. Top with Maple Cinnamon Glaze

Maple Cinnamon Glaze

  • 1/4 cup coconut oil, melted
  • 2 tablespoons agave syrup
  • 1 teaspoon cinnamon

1. Stir all ingredients together.
2. Let cool until the mixture just starts to thicken.
3. Spoon on top of cookies and let cool

Makes 2 1/2 dozen

*Maple Syrup is not raw but used frequently in raw food recipes.

(Source: rawmazing.com)

Comments

 

3 years ago
Raw Pumpkin Uncheesecake

Originally by Melissa Mango, as adapted by a poster on Raw Food Talk.

Punkin’ patch cheesecake ~ by Chef Melissa Mango of Terra Bella Cafe Redondo Beach, CA

crust:
3 c Raw pecans
1/3 c gold raisins
Pinch of salt

Process in food processor till crumbly, then press into 8? spring form pan.

Filling:
1 c cashews
2 c young Thai coconut meat
2 c carrot juice
1 1/2 c soft pitted dates
1 TB vanilla
2 TB pumpkin pie spice
3/4 tsp salt
3/4 c coconut oil melted

Blend well. Pour over crust. Freeze for 3-5 hrs, then place in fridge.
Serve cheesecake drizzled with chocolate sauce

Chocolate Sauce
1/2 c agave
2 soft pitted dates
4 TB cocoa powder

Blend well. Store in glass.

Recipe variation: Cranberry coulis is excellent drizzled over halved Pecans garnished on the cheesecake. A sprig of mint or misteltoe as a garnish is a beautiful touch for the holidays.

Cranberry Coulis
1 c fresh cranberries
1/2 c soft pitted dates

Blend on low speed, slowly add a little pure water to help turn.
Blend well, strain and store in glass.

(Source: rawfoodtalk.com)

Comments

 

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)

Comments

 

3 years ago
Raw Gingerbread Men

From Raw Food Talk. According to the comments, it’s originally from Karen Knowler.

NB: This recipe doesn’t have to be dehydrated to taste good or hold itself together, but for the crunch factor, yes, absolutely.

Ingredients
Makes 9 small Men.

* 1 cup of golden flax (linseed)
* 1 cup pecans
* 3 teaspoons powdered ginger
* 2 Tablespoons of dark agave syrup
* 1/8 cup of pure water

Directions

1) Mill the flax seed and pecans together into a fine flour. (This is best done in the Vita-Mix dry jug, or by using a coffee mill; a food processor won’t get it fine enough on its own).

2) Pour the “flour” - saving just a little back for step 3 - into a food processor adding the remaining ingredients. Process until a dark sticky ball is created.

3) Remove the ball from the processor and lay it out on a flat surface ready for rolling out. This is where you may need to use the flour you held back from step 2 as it might stick to the surface or rolling pin! So lightly coat the board you are rolling on or the mixture itself in a fine dusting of flour and then roll out into a flat dough.

4) Using gingerbread men-shaped cookie cutters, cut out your men and either leave plain or decorate, according to your preference. Once finished, you can either eat as a “fresh” version which will be juicy and slightly chewy, or you can move to step 5 where you’ll need a dehydrator…

5) Lay your men out on your dehydrator tray. No protective sheeting is required as the mixture isn’t runny. Depending on how crunchy you want your men (!), dehydrate anything from a few hours to 24 hours. The full 24 hours at 100 degrees F will give you crunchy men, so long as they are no more than 5mm thick when they go in to dry.

From the comments, in response to a question about icing:

i made a confectionery sugar by just whizzing dried coconut in the coffee mill.
use some agave or stevia to sweeten and thin with lemon juice to piping thickness. color it with a few drops of strong veggie juice (beet, spinach, carrot) or leave as is, white.

Also from the comments, about the spicing:

When I made these from the recipe, even though I added cinamon and cloves, they were near tasteless and lacked sweetness (the flax tasted more than anything else).

I re did the recipe but with 4 tsp ginger, 3 tsp cinnamon, 3 tsp cloves, and 2 tsp allspice, and 1/2 tsp sea salt. I also replaced the 1/8 cup of water with agave.

They are 100 times better now! The original recipe is a GREAT base for these cookies, but I found they severely lacked taste and sweetness. If you liked the original version, please try my modification, I am blown away by it!

(Source: rawfoodtalk.com)

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