3 years ago
Raw Walnut Ice Cream Cake with Blackberry Jam

It’s a little cold here for ice cream cake and berries aren’t really in season, but I definitely want to try this once spring and summer roll around.

From Gone Raw, by the Purely Raw folks.

A delicious ice cream cake that tastes like cookies and cream and cheesecake all at the same time. Adapted from a recipe by Sergi and Valya Boutenko.

Ingredients: 

1 teaspoon sea salt
1 tablespoon olive oil
1 lemon, juiced
1 cup water
1 punnett blackberries - roughly 1 1/2 cups
4 cup Dates. Large whole fresh., if not fresh then soak for 1/2 hour
2 cup walnuts dry
1 cup walnuts soaked

Preparation: 

In the food processor, process 2 cups of walnuts and the salt until fine. Then add the olive oil and 1 cup of the dates and process until it makes a doughy ball.
Press into a cake tin with a removable base if poss.

Then in your blender add 1 cup walnuts, 3/4 cup dates and the lemon juice and the water, blend until it makes a thick cream. If it’s too runny then add more dates and walnuts. It should be like whipped cream, thick and heavy.

Pour on top of the base, freeze for a couple of hours

Then take the blackberries and blend them with 1 cup of dates making jam. When you are ready to serve the cake, remove from freezer, and pour the jam on top.

Some notes from the comments:

  • You can try putting crushed walnuts almost a powder on the bottom of the pie tin and it will come off real nice.
  • This is best if you freeze it first, then leave it in the refridgerator. I don’t know why, but when you do it that way the flavor is perfecto. My non-raw family loved it, and so did I.

(Source: goneraw.com)

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Sweet Tangy Southern Raw-B-Q Sauce

For all that the preparation of the tomatoes is critical to get the right result, it’s late November. Any tomatoes available now are probably expensive and not very flavorful. Rather than letting the perfect be the enemy of the good, I’m planning to use my thoroughly-dried-for-storage tomatoes and rehydrate them first. Perfectionism equals no barbecue sauce; satisficing equals barbecue sauce. Good enough for me.

By the Purely Raw folks, posted at Gone Raw.

A true southern treat. Thick, Sweet and Tangy BBQ Sauce. Combine with my “Grilled Steak” recipe for a authentic BBQ Beef experience that will fool a truck driver from Georgia. Great on top of NutLoaf also.

Ingredients: 

2 cup Half Dried Tomato halves., Cut in half laying on side and dehydrate halfway.
8 clove Dates. Large whole fresh., Not cloves of course. Use 8 whole Dates. Remove stone or pit.
½ cup Red Onion, Quartered.
1 tablespoon Olive Oil, Cold Pressed, Unfiltered
1 tablespoon Lemon Juice, less than the juice from 1/2 of a lemon.
½ tablespoon Rosemary, Dried
½ tablespoon Thyme, Dried
1 teaspoon Ground Coriander, Powder
1 teaspoon Paprika, Dried
½ teaspoon Cayenne Pepper Powder, Dried

Preparation: 

The tomato preparation is everything for this to be perfect. Lay a ripe tomato on it’s side and cut in half. You will have half a top and half a bottom from each tomato. I fill a whole tray in my Excalibur Dehydrator with the halves open face up. I run them until they are half done or maybe a litle more. Not dry at all! This makes about 2 cups.

Throw everything into the food processor and run until all chunks are completely gone. Be patient! It’s worth it.

You can add Garlic or more Cayenne if you like also.

(Source: goneraw.com)

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Zoe’s Raw Vegan Essene Bread

Although Essene bread is sometimes recommended as a transition food for people just going raw, it’s isn’t actually raw. This version, however, is.

The comments clarify that it’s “3 cups sprouted buckwheat”, measured after soaking/sprouting, not “3 cups buckwheat, sprouted” (which is closer to 6 cups).

From the Purely Raw folks, posted on Gone Raw.

Servings:  Makes about 4 trays thin, 3 trays thick, however you like it.

Gorgeous bread Essene style, very tasty!

Ingredients: 

3 cup sprouted wheat berries, sprout 24 hours only
3 cup sprouted buckwheat, sprout 24 hours only
1 cup flaxseed, soak for 1/2 hour before using
5 carrots
4 apples
2 cup pumpkin seeds, dry
2 cup sunflower seeds, dry

Preparation: 

The measurements are approximate because I never measure out this recipe, but they are not far off, and for this one, I don’t think it really matters.

In a food processor process the wheat berries. Let it go and go and go until it forms a dough and all the wheat grain is mashed up.
Put to one side in a huge bowl.Food process the buckwheat next, put in the big bowl.

Then do the apples and the carrots, letting them go into a puree.

Then mix in the flaxseed, sunflower seeds and pumpkin seeds, mix the whole thing together. I use my hands for this and get really lovely and messy :)

Spread out onto lined dehydrator trays. Usually about 1 cm thick.

Dehydrate, flip and dehydrate until totally dry.

Great with almond cheese.

(Source: goneraw.com)

Comments

 

Raw Vegan Grilled “Meat” for Stir-Fries, Kebabs, etc.

From the comments, the “blessed water” is apparently a joke.

From Gone Raw.

Servings:  Makes a large bowl that appears to be about 2 pounds of grilled meat.

This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemary

Ingredients: 

5 pound Musrooms, Large Cap, cheap, break off stems so caps will lay flat
¾ cup water, Blessed
2 tablespoon Olive Oil, Cold Pressed, Unfiltered
2 tablespoon Lemon Juice, from 1/2 to 1 lemon
3 Dates, remove stone
½ tablespoon sage, dried
½ tablespoon rosemary, dried
½ tablespoon thyme, dried
½ tablespoon Salt, Sea or Rock
1 teaspoon black pepper, ground

Preparation: 

TIP: This is the steak or beef version, for chicken use 1/2 of the black pepper or none at all.

I normally use mushrooms with caps that are about 2” wide. Break off the stems and crush the stems a little so they split. The stems have a string texture which will really fool you into thinking it’s meat. Break the caps into quarters. Not too small. Use your hands.

Put all mushroom pieces in dehydrator and run until they are completely dry. They will be as light as paper. 24 hours or more. They take up 3 trays in my excalibur when I begin and less than 1 tray at the end.

Put all the dried spices into your grinder and make a nice powder. Blend this powder with the water, oil, lemon juice and dates until totally liquid. This will be your marinade.

In a large bowl, toss the dried mushroom pieces in the marinade until they are completely covered with it. Let stand and toss again once an hour until no liquid left in bowl. (maybe 3 times)

Resist the urge to dig in, let them stand for another hour or two. You can keep tossing them every so often if you want to play. They will turn dark brown and become pretty dry. Cut larger pieces into strips. Then they are done.

They will last for days, even a week, if you don’t eat them. This is why I make so much at a time. They are great in salads, sandwiches, pastas, or on pizzas etc.

(Source: goneraw.com)

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3 years ago
Raw Carrot Onion Bread

The food processor isn’t necessary, if you have a good knife or a mandoline. And maybe a scuba mask to help keep the onion tears at bay…

Recipe by Purely Raw. Comments from the recipe thread on Gone Raw.

Carrot Onion Bread

Light, Crispy Edges and Buttery, yet Chewy and Strong. This one’s got it all! The same recipe that was our Best seller on PurelyRaw.com - Our top selling item during our UK delivery days.

Carrots - 1 & 3/4 pounds
Onions - 1 & 3/4 pounds
Flax Seed - 3/4 cup
Olive Oil - 1/3 cup
Salt - 1/2 Tablespoon

Soak Flax seeds in a pint glass of water for 30 minutes before using.

While they’re soaking continue recipe by processing the Onions (quartered) in your Food Processor (FP) with the finest (smallest) slicing blade. (not the chopping/normal ‘S’ blade). Should make long thin strips/slices of onions. (Julienne) Set aside in large bowl.

Change your FP blade to the finest grating blade you have and process the Carrots. Add to the bowl with the sliced Onions.

If soak time has passed. Put soaked Flax Seeds and the soak Water into your Blender. Refill the pint glass with water and add to blender. Blend for just a bit, it will become a thick cream with many whole flax seeds and bits of all sizes.

Pour Flax cream blend into bowl with Onions and Carrots. Add the Olive Oil and the Salt. Stir very well with large spoon. Allow to sit for 5 to 10 minutes. While waiting cover 3 Excalibur dehydrator trays with cling film or use teflex sheets.

Divide your mixture evenly between the 3 trays and spread out evenly on each just less than a ½ inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy.

Carrot Onion Bread - Here is a link to the recipe on the GoneRaw forum complete with user comments.

And some comments:

  • Once it is dried it will keep for weeks in a paper bag on the counter top. It could also be refrigerated or frozen I guess. I always eat my batch in a few days.
  • Make sure you weigh your onions after you clean and quarter them. The ratios of everything here is so crucial since there are only 5 ingredients.

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