3 years ago
Raw Peanut Butter Sandwich Cookies

Peanuts seem to be controversial among raw foodists. I’ve read claims that it’s not possible to get truly raw peanuts unless you order “jungle peanuts” online, claims that eating peanuts is an instant ticket to aflatoxin-induced liver cancer (about which – if that’s a concern of yours, research seems to indicate you’ll do your health a bigger benefit by going vegan than by eliminating peanuts), claims that raw peanuts don’t grind into a smooth peanut butter and just don’t taste nice anyway…

From Raw Epicurean.

The cookie dough is made with sprouted quinoa and raw peanuts that have been processed into butter. The cookies alone have a subtle peanut taste, so to heighten the peanut flavor and make the sandwich, I add raw peanut butter between two cookies. These peanut butter sandwich cookies are yummy and filling, so one, or two, will satisfy a cookie craving.

You can either use store bought peanut butter, ideally organic, or make your own homemade. Making peanut butter is easy. Add a 2-3 cups of peanuts to a food processor. Process until the peanuts break down and within minutes you’ll have fresh homemade peanut butter. You can leave the peanut butter plain or add sweetener and/or salt to taste. Raw peanuts are a very good source of monounsaturated fats, rich in oleic acid [the healthful fat found in olive oil], as well as a good source of antioxidants. Put the peanut butter in a jar or container with tight fitted lid and store in the refrigerator.

Peanut Butter Sandwich Cookies

If you are allergic to peanuts, almonds or cashews would be a nice substitute. If you are allergic to all nuts, I’m sure sunflower or hemp seeds would be just as nice.

1 cup sprouted quinoa
1 tablespoon lecithin
½ teaspoon sea salt
2 cups raw peanuts
1/3 cup agave
2 teaspoon organic vanilla

In a food processor, process sprouted quinoa, salt and lecithin into a powder. [Note: I like to dehydrate the sprouted quinoa until it’s dry. If the sprouted quinoa still contains a bit of moisture, the quinoa, salt, and lecithin will process into a dough-like mass.] Place the quinoa mixture into a bowl. Set aside.

Using the same food processor, add the peanuts and process into peanut butter. Add the agave and vanilla, and continue to process until combined. Then add the quinoa mixture/dough to the peanut butter in the food processor and process until the mixtures combine and forms into a ball.

Freeze dough for an hour. Take a rolling pin and roll out dough and shape cookies into desired shapes. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.

NOTE: At room temperature the dough is not easy to manage, it is sticky and not so easy to handle. It will stick to your fingers. Freezing the dough at least an hour makes it much more manageable. Flatten the dough on a wooden cutting board. Leave the dough on the cutting board and place the board with the dough in the freezer for a half-hour to an hour.

After a half-hour or so, place the cutting board on the counter, and working with a rolling pin flatten the dough to the desired thickness. Shape the cookies using a cookie cutter. Use a spatula to lift, remove, and transfer each cookie from the cutting board to the dehydrator tray.

Flattening the dough on the cutting board was a technique that made it effortless to roll the dough, especially if you want to make fairly thin cookies. Placing a cutting board in your freezer may or may not be a practical step for you. It would depend on how much space you have in your freeze.

Makes [depending on size] about 17 – 24 individual cookies or 8 – 10 sandwich cookies



3 years ago
Beet Apple Slaw with Horseradish Vinaigrette

From Raw Epicurean.

Okay back to the horseradish vinaigrette, my new favorite flavor in the world of vinaigrettes. Besides pairing well with apples, horseradish is great with beets. So I made a beet and apple slaw with horseradish vinaigrette. I didn’t do much measuring, except for making the vinaigrette. I just used an apple and one beet, then mixed in the vinaigrette. To go along with it I made a simple parsley salad with fresh fennel, walnuts, seasoned with salt and pepper, and a drizzle of oil olive.

Beet Apple Slaw with Horseradish Vinaigrette

Play with the amount of horseradish for more or less heat intensity. Recipe makes 1/2 cup vinaigrette

1 beet
1 apple
1 tablespoon prepared horseradish
1 tablespoon apple cider vinegar
1/2 teaspoon organic spicy Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon fresh ground white pepper
Salt to taste

Add peeled and shredded beets to a bowl. Add the peeled, cored, and shredded apple. Set aside. Combine horseradish, vinegar, and mustard in a small bowl. Whisk in olive oil then season with pepper and salt. Mix in 2 tablespoons horseradish vinaigrette with the beet and apple slaw.

Seasoned Parsley Salad

1 bunch fresh parsley
fresh fennel, thinly sliced
drizzle of oil olive
Salt and pepper, to taste

Place parsley leaves, fennel and walnuts in a bowl. Drizzle in oil olive and season with salt and pepper. Toss well to coat and distribute seasoning.



3 years ago
Raw Linzer Cookies

Click through to the original for ideas on filling variations. Might be worth trying with nut pulp.

From Raw Epicurean.

Star Anise Linzer Cookies & Baby Star Anise Cookies

The thinner the dough is rolled out, the faster the cookies will dehydrate.

2 cups almond meal/flour
1/2 tablespoon ground star anise
1/2 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon allspice
pinch of salt [I used Himalayan crystal salt]
1/4 cup agave
1 teaspoon organic vanilla

Combine the ingredients
Using a coffee grinder or mill, grind 1/2 cup at a time of almonds into a flour. Add the almonds flour to a food processor and the remaining ingredients. Process until the mixture turns into a dough-like consistency. Note: it won’t turn into a ball but it should bind together. Refrigerate dough. Be sure the dough is well chilled before use.

Pear Puree

Optional: for a sweeter puree, add your choice of sweetener. Refrigerate any left over pear puree.

1 peeled or cored pear, diced
1/2 tablespoon orange or tangerine juice
1/2 teaspoon powdered star anise

Add all ingredients into a food processor. Process into a puree.

Shape the cookies
Place chilled cookie dough on a clean dry surface. Roll out the dough as thin as possible [about 1/4 inch thick] with a rolling pin.

Step 1: Using the larger of the two cookies cutters [in this case a star-shaped cutter] cut out cookies from the dough.
Step 2: Reserve half of the cookie cut outs for the base of the cookie.
Step 3: To make the top portion of the cookie, use the smaller cookie cutter and cut out from the center of the remaining cut out cookies.
Step 4: The small star-shaped cut outs made from cutting the top portion of these cookies are the baby star cookies.

Spread 1/4 teaspoon pear puree on the solid base star cookie, then place the star-shaped cookie with center cut out atop. Repeat until all cookies are made.

Dehydrate 8-10 hours

Yield of cookies will vary depending on the size and shape of cookies.



3 years ago
Shoestring Carrot Crisps

From Raw Epicurean.

When I was playing around with garnish ideas to spruce up the look of my Raw Mirepoix Soup, shoestring potatoes came to mind. I don’t know why that thought entered my mind exactly, but it became my inspiration for shoestring carrot crisps.

I reached for a carrot, the longer the better, and made julienne strips with my Trio Vegetable Peeler [positioned on the julienne peeler blade]. Use any type of julienne vegetable peeler, a spiral slicer [like Joyce Chen Saladacco Spiral Slicer, or Spiral Vegetable Slicer, a food processor, or a good sharp knife [use with care].

The julienne strips went into a dish with a drizzle of extra virgin olive oil [about 1 teaspoon], and equal parts of onion and garlic granules [about 1/2 tablespoon each]. After I mixed everything together to coat, I arranged little clusters of shoestring carrot swirls on a dehydrator tray and popped it in the dehydrator.

After dehydrating about 1 1/2 hour or so, I lifted pieces of carrot string from each cluster and pulled from the center to give height and form. When the crisps completely dehydrate, they really do have a nice crisp crunch.

Shoestring Carrot Crisps

Next time I make carrot crisps I will go with a sweeter flavor. The onion/garlic granules made these crisps a bit on the salty side. Next time I’ll try onion and garlic powder. Experiment with different herb and spice flavors, or let the carrot simple with no seasoning. Use these carrots crisps to garnish soup, like I did, crumble it on a salad, or use it in other dishes.

1 carrot, thin julienne strips
1 teaspoon extra virgin olive oil
1/2 tablespoon onion granules
1/2 tablespoon garlic granules

Combing the julienne carrot strips and remaining ingredients in a bowl and combine to coat well. Arrange in clusters on a dehydrator tray. Place in the dehydrator at 115-118 degrees. About 1 1/2 hour or so into dehydrating, lift pieces of carrot string from each cluster and lift from the center to add height and form. Continue dehydrating for another 7-8 hours or until each cluster is completely dry and crispy.

Yield about 16 crisps



3 years ago
Pomme D’Amour Tomato Dressing

This is the tomato dressing referenced in the mushroom-turnip green recipe below.

From Raw Epicurean.

Pomme D’Amour Tomato Dressing

Try this fresh slightly spicy tomato dressing on your next salad or as a dip with fresh vegetables.

2 medium tomatoes, slice into quarter wedges
¼ cup cold pressed extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic
1 teaspoon sea salt
1 teaspoon fresh cracked mixed pepper
1 teaspoon paprika, I like to use Hungarian paprika

Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend well. Serve immediately or store in a salad dressing bottle or container with a lid in the refrigerate. Keeps about 5 days. Shake or stir well before serving.

Makes about 1 1/2 cups

(Source: rawepicurean.net)



Raw Turnip Greens and Mushroom Ragout Casserole

I have a couple of the mini-casserole dishes the photos show, and they’re great. Just the right size for one person, and shallow enough to fit in the dehydrator as long as I use the spacer ring.

Tomato dressing recipe to follow.

From Raw Epicurean.

Turnip Greens and Mushroom Ragout Casserole

A hearty yet light one dish meal. If you want to serve this dish warm, place it in the dehydrator at 118 degrees for about 1/2 hour.

3 cups mushroom, diced
1/2 cup walnuts, finely chopped
2 celery stalks, diced
1 small shallot, minced
2 cloves garlic, minced
1 fresh thyme, or 1 teaspoon dried
1 fresh marjoram, or 1 teaspoon dried
2 tablespoon extra virgin olive oil
2 tablespoon organic balsamic vinegar
1 tablespoon fresh lemon juice
2 cup tomato dressing, I used balsamic vinegar in place of apple cider vinegar
2 large tomatoes, diced
6-8 large turnip leaves, thinly sliced/chiffonade

In a medium bowl mix together the mushrooms, walnuts, celery, shallots, garlic, thyme, marjoram, olive oil, vinegar, and lemon juice. Scoop the mushroom mixture onto a dehydrator tray lined with a sheet. Dehydrator 1 1/2 – 2 hours at 115-118 degrees.

Meanwhile, make the tomato dressing, and diced the tomatoes. Set aside. Next, make the turnip greens by stacking the turnip leaves atop each other, then roll tightly together [like rolling a cigar]. Start at one end of the roll, slice the end and continue down the roll making thin slices. Place the thinly sliced turnip greens in a bowl, add fresh lemon juice [about 1/2 tablespoon] and season to taste with sea salt and fresh ground black pepper. Set aside.

Remove the mushrooms fresh from the dehydrate and place in a mixing bowl. Add the tomato dressing and chopped tomatoes. Stir to combine. Take 4 mini casserole dishes and divide the mushroom ragout into each dish. If you don’t have mini casserole dishes, you can use double-handled soup bowls, ramekins, or small bowls. Place the turnip greens atop the mushroom ragout.

Makes 4 individual mini casseroles



3 years ago
Cilantro-Pepita Pesto

Fuck yeah, cilantro! *grin*

From Raw Epicurean.

Cilantro Pumpkin Seed Pesto Dip

The pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to one month.

2 cups fresh cilantro
1 cup pumpkin seeds
2 garlic cloves, peeled
2 tablespoons fresh squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
1 1/2 cups extra virgin olive oil

Blend all the ingredients in a high-speed blender or food processor until the mixture is creamy and fairly smooth.

Yield 2 cups



3 years ago
Raw Ginger Beet Drink

Beets are challenging to deal with if you don’t have a juicer. Ideas: grate first, so they’re easier for the blender to deal with; steam lightly, again so they’re easier for the blender to deal with (not raw, but raw beet in an ordinary, non-high-speed blender is seriously pulpy); blend the beets with just enough water to get them pureed and then strain before proceeding with the recipe.

From Raw Epicurean.

Ginger Beet Drink

This drink made of blood purifying beets, pungent warming ginger, vitamin C rich lemon, sweetened with sweet pineapple is super tasty. It is a great cold fighting and cleansing tonic.

If pineapple isn’t available substitute with one large peeled orange.

1 medium beet, peeled and cut into wedges
1 cup pineapple chucks
1 cup water
1 tablespoon fresh grated ginger
Juice of half a lemon

Juice the beets in a juicer. Strain the beet juice and pour into a blender container. Add the pineapple chunks, water, ginger, and lemon juice to the blender and blend until liquefied. Pour the juice through a large strainer, if desired.

Serves 1-2



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