2 years ago
Pineapple Almond Balls

From Sweet Potato Soul.

Pineapple Almond Balls

(I created this recipe in Koh Samui for Ta’s Thai Organic Life shop.  The first batch was better than the second, so play around with the ingredients until you find a proportion and consistency that suits your taste.  

If possible, find a high quality dried pineapple.  The pineapple we used at Ta’s shop was local from Koh Samui, and the best dried fruit I’ve ever tasted.  The fresh pineapple I ate with Ta, which was from her friend’s mother-in-laws garden happened to be the best pineapple I’ve ever tasted as well.

makes about 12 balls
1 cup almonds
1 cup dried Pineapple, diced
1/2 cup dates, diced
4 dried apricots, diced
1/2 teaspoon cinnamon, ground
pinch of sea salt
1 tablespoon coconut oil
1/4 tsp vanilla extract
1/2 cup shredded coconut

In a food processor grind the almonds until they become a fine meal.  Add pineapple, dates and apricots along with cinnamon and salt to the processor and mix until combined well.  Pour in the coconut oil and vanilla and process a few seconds.  Taste mixture and add more fruit, spice or oil if necessary.  The consistency should be a bit chunky and hold together when formed.  Form dough into small or large balls and roll in shredded coconut to coat.  Place onto a plate and into the refrigerator to chill at least 30 minutes.

(Source: sweetpotatosoul.com)

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3 years ago
Black Peppered Nectarines

Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.

A Raw Right Now original.

Black Peppered Nectarines

Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.

Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.

I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.

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3 years ago
Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.
Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake
(tweaked from Emily Lee Angell’s recipe)
For the Crust
2 cups raw almonds soaked overnight
1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and  well incorporated. Cover the bottom of a 9inch spring form cake pan  with the coconut flakes (this prevents the cake from sticking the the  pan). Pour the almond mixture on top of the coconut flakes , spread out  and mold into the cake pan.
For the Filling
3 cups raw cashews soaked for three hours
3/4 cup fresh meyer lemon juice
3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
1/2 tsp celtic sea salt
To make the cheese, blend the cashews, lemon, honey, coconut oil,  vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to  taste. (For the best results you need to use a high speed blender!)
Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.
For the topping
1 bag of frozen blueberries (or any berry that you prefer)
honey or dates to sweeten ( I didn’t measure I just poured and tasted)
1/4 cup apple cider (this is optional, but my mixture was too thick  so I added the cider to smooth it out….orange juice would work great  too or water if needed)
Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 
Place the pan in the freezer for at least three hours or overnight.  Before serving place on counter to thaw slightly. This is best served  semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Raw Meyer Lemon, Vanilla Bean Cheesecake.I’ve come to realize over the years that I’m the kind of heathen who actually prefers regular (Eureka) lemons to Meyers, so I might just use ordinary ones — cheaper and available more of the year.

Originally from the blog Roost: A Simple Life.

Meyer Lemon, Vanilla Bean Cheesecake

(tweaked from Emily Lee Angell’s recipe)

For the Crust

  • 2 cups raw almonds soaked overnight
  • 1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
  • 1/4 cup non-sweetened coconut flakes

Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9inch spring form cake pan with the coconut flakes (this prevents the cake from sticking the the pan). Pour the almond mixture on top of the coconut flakes , spread out and mold into the cake pan.

For the Filling

  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh meyer lemon juice
  • 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
  • 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
  • 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded
  • 1/2 tsp celtic sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

For the topping

  • 1 bag of frozen blueberries (or any berry that you prefer)
  • honey or dates to sweeten ( I didn’t measure I just poured and tasted)
  • 1/4 cup apple cider (this is optional, but my mixture was too thick so I added the cider to smooth it out….orange juice would work great too or water if needed)

Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture. 

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.

Via veganbohemian, who suggests

If you don’t eat honey I’m sure you could use raw agave nectar instead. That’s what I would do =)  It looks amazing!!!

Cite Arrow via veganfeast
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3 years ago
Do this raw! Your favorite lightly sweet dehydrated flatbread + your favorite lightly sweet cashew cream (or other whipped-cream alternative) + fresh strawberries (and it’s getting to be strawberry season) + raw chocolate, melted?
Oh hell yes!
veganfeast:

Do this vegan!
prettyfoods:

No-Bake Strawberry Icebox Cake (via The Kitchn)


No-Bake Strawberry Icebox Cake serves 8
2 pounds fresh strawberries, washed 3 1/4 cups whipping cream, divided 1/3 cup confectioners sugar 1 teaspoon vanilla 1/2 teaspoon rosewater (optional)  4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside  for the garnish. Hull the remainder of the strawberries and slice each  berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch  baking pan, or a similarly-sized platter. Lay down six graham crackers.  Lightly cover the top of the graham crackers with more whipped cream,  and then a single layer of strawberries. Repeat three times, until you  have four layers of graham crackers. Spread the last of the whipped  cream over the top and swirl it lightly with a spoon. Add a few more  strawberries.
To make the ganache, heat the cream until bubbles form around the  edges, then pour over the chopped chocolate. Let it stand for a few  minutes, then whisk until the mixture is thick and glossy. Drizzle this  over the layered dessert with a spoon, or transfer to a squeeze bottle  and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Do this raw! Your favorite lightly sweet dehydrated flatbread + your favorite lightly sweet cashew cream (or other whipped-cream alternative) + fresh strawberries (and it’s getting to be strawberry season) + raw chocolate, melted?

Oh hell yes!

veganfeast:

Do this vegan!

prettyfoods:

No-Bake Strawberry Icebox Cake (via The Kitchn)

No-Bake Strawberry Icebox Cake
serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
Cite Arrow via veganfeast
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3 years ago
Raw Chocolate-Banana Shake

By Sarma Melngailis, via Tracy Anderson’s website.

Chocolate Banana Shake
Serves 2 to 4
Use either organic cocoa powder or raw carob powder in this shake (or a combination of both.) Carob powder comes from the pods of carob trees that grow in the Mediterranean. Carob does not contain any of the stimulants found in cocoa and it’s high in calcium. We feel carob is hugely underappreciated, but try it in this shake and you might just prefer it to chocolate.

3 cups frozen diced bananas
2 cups Brazil nut or almond milk
¼ cup agave nectar or 2 packets Stevia
1 teaspoon vanilla extract
2 heaping tablespoons organic cocoa powder or carob powder
Pinch of sea salt

In a blender, puree all ingredients until smooth and creamy.

(Source: tracyandersonmethod.com)

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Cilantro-Pineapple Shake

I imagine you could throw a couple of handfuls of greens in to turn it into a green (well, greener) smoothie.

By Sarma Melngailis, via Tracy Anderson’s website.

Cilantro-Pineapple Shake
Serves 2
I love cucumbers in shakes because they add filling, thick volume, but they’re very light and low in calories. Mango is also really good in this shake, either as a substitute for, or in addition to, the pineapple.
2 cucumbers, peeled and chopped
1/2 cup coconut water or filtered water
1/2 pineapple, peeled and chopped
2 tablespoons agave nectar, or more to taste
1 large bunch cilantro
2 teaspoons vanilla extract
In a blender, puree all the ingredients until smooth.

(Source: tracyandersonmethod.com)

Comments

 

3 years ago
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:

  • 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
Method:

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

Comments

 

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 Chocolate Fig Truffles

From Food Doodles.

These obviously aren’t your average truffles, but as far as vegan truffles go these are amazingly good for you and super tasty.  There’s no added sugars or fats, just healthy whole foods.  These are the kind of snack I don’t mind my son snacking on before lunch time, even though they’re chocolate-y.  They travel well, they taste good cold from the fridge or at room temperature, you can make them whatever size or shape you want, and they don’t cost a fortune to make.  They’re filling and satisfying and perfectly sweet, but don’t make you crash 20 minutes later – unlike that cupcake masquerading as a muffin a lot of people like to snack on.  What more can you ask for from a snack?

Chocolate Fig Truffles

3/4 C almonds

1/2 C dates

1/2 C dried figs

1 tsp vanilla

Pinch sea salt

2-3 tbsp unsweetened cocoa powder(or raw cacao for an added boost of antioxidants)

Blend the almonds till they become a fairly fine meal – but not quite till they turn into butter.  Remove from your food processor and add the dates and figs.  Blend till there are no large chunks of fruit left.  Add all the other ingredients to the food processor including the previously ground almonds and blend.  Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.  Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars.  You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness.  These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.

(Source: fooddoodles.wordpress.com)

Comments

 

3 years ago
Coconut-Apricot Bites

I bet these would be good with other dried fruits. Dried mango is sounding quite appealing.

From Food Doodles.

I’m well known for my large sweet tooth.  Some days I need something sweet after every meal.  In fact my most recent health goal involves actually having something that can be considered a meal before I have something sweet.  There’s something about these that is amazing, and yet I can’t eat more than one.  Eating more than one probably wouldn’t make me feel any worse(not like eating a second piece of cake) and yet it’s so much easier to resist.  Maybe because one is so satisfying.

I keep them in the fridge and when they reach your mouth they melt.  The almost tartness of the apricots is perfectly balanced with a tiny bit of salt and some honey.  Feel free to you a different sweetener if you don’t agree with using honey, but remember honey solidifies in the fridge where others may not.

Coconut Apricot Bites

  • 1/2 C dried apricots
  • 1 C shredded unsweetened coconut
  • Tiny pinch of sea salt
  • 1 tsp vanilla
  • 1 tbsp coconut oil
  • 2 tbsp raw honey

I like to blend half the coconut into a powder then remove it from the food processor and blend the apricots till they’re in very small pieces. Then throw everything in the food processor and blend till it forms a “dough”.  Then either scoop and roll into balls or feel free to refrigerate till they firm up a little more before rolling as the coconut oil might liquefy if the dough is warm.  You can even press into a pan, refrigerate and then slice like fudge :)

(Source: fooddoodles.wordpress.com)

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