2 years ago
Iron Woman Gingerbread Smoothie

Blackstrap molasses isn’t raw, but it’s such a good source of iron it may be worth making an exception. From Oh She Glows.

Iron Woman Gingerbread Smoothie

As women, we’re about twice as likely to suffer from iron deficiency as compared to men. If you are a vegetarian or vegan, you’re even more likely to suffer from an iron deficiency at some point in your life, especially because plant-based sources of iron are more difficult to absorb than animal-based sources. This gingerbread smoothie is packed with blackstrap molasses which is a wonderful vegan source of iron. One tablespoon has 3.5 mg of iron and I like to sneak in two tablespoons into this smoothie. Add in some chia seeds and you will up your iron even more. Just be sure to take iron-rich foods with Vitamin C to help increase the iron’s absorption.

Adapted from my Gingerbread Vegan Overnight Oats.

Ingredients:

  • 1 cup non-dairy milk (I use Vanilla Almond Milk)
  • 1-2 tbsp blackstrap molasses (I use 2, but add to taste as it’s strong)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 frozen banana
  • 1 tbsp chia seeds (also high in iron!)
  • 2 ice cubes
  • Peanut Butter Graham crackers + coconut, for garnish (optional)

Place all ingredients except for molasses into the blender and blend until smooth. Now add the molasses, a bit at a time, to taste. You may find that you only want 1 tbsp of molasses or maybe 2 tbsp if you like the flavour like I do. Serves 1.

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2 years ago
Butterscotch Tahini Bars

I’d be inclined to replace some (all?) of the coconut oil with coconut butter — I like Artisana brand, but there are other good ones available too.

Originally from Sketch-Free Vegan Eating, by way of The Copycat Cook.

Sesame seeds, which are ground into a paste called tahini, offer more than 1,000mg of calcium per 100-gram serving. Of course, 100 grams is a lot of sesame seeds – about ¾ cup – which is more than I would eat in a single serving, as they are also rich in calories and fat. But they are very nutrient dense, and also contain things like magnesium (nature’s relaxant), iron, zinc, fibre and tryptophan, which induces sleep and boosts mood.

I quite enjoyed these bars; they were mellow and satisfying. I’d use less coconut oil next time, maybe ¼ cup or so, as the bars melted quickly in my hand as I was eating them. And then add in some more tahini or almond butter to make up the difference.

How do you make sure you get enough calcium?

Butterscotch Tahini Bars
From Sketch-free Vegan Eating 

1/3 cup coconut oil
¼ cup tahini
¼ cup lucuma powder
1 tbsp coconut sugar, or 20 drops of stevia
pinch salt
¼ tsp vanilla extract or vanilla powder
Sesame seeds, for topping

Melt coconut oil, then combine with tahini, lucuma, vanilla, coconut sugar and salt. Stir until combined. Pour into mold of choice (I used a loaf pan lined with parchment). Sprinkle with sesame seeds. Freeze and then cut into bars.

(Source: thecopycatcook.wordpress.com)

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2 years ago
Caramel Apple Dip

From Colourful Palate.

I’ve made this dip for years and it will always be a classic in my kitchen. It’s not just delicious; it’s actually good for you. I found a recipe similar to this on a raw forum website years ago, and tweaked and adapted it until it was what I wanted. Because of the tahini paste, this recipe is chock full of calcium, which is something I don’t get enough of. It also gives you some of your healthy fats for the day. This is the perfect after school snack for kids (and grownups!).

Caramel Apple Dip
  • ¾ cup pure tahini paste*
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp almond butter
  • 8-12 Medjool dates** (this all depends on how sweet you want it)

* You want the kind that just has sesame seeds as its only ingredient

** If your dates have gotten a little hard, just let them sit in a bowl of water for 10 minutes or so until they’ve softened

Directions: Process all the ingredients in your food processor (don’t forget to take the pits out of the dates) and whirl it around a while until it looks like this…

Dip Texture

If it’s still not sweet enough just add more maple syrup or dates. If it’s the desired taste, but still too thick, just thin it out with water or almond milk.

Makes about 2 cups.
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2 years ago
Plum, Red Grape, and Almond Smoothie

From the New York Times.

I decided to combine red grapes and plums here because of how well plums and wine go together in desserts. (I wasn’t about to attempt a red wine smoothie, but I hope this recipe inspires some daring mixologists.)

2 1/2 small or 2 large plums, pitted and sliced (about 3/4 cup sliced)

1/2 cup red grapes, rinsed

1 to 2 teaspoons rose geranium syrup

1 tablespoon almond meal

1/8 teaspoon vanilla extract

1/4 cup almond beverage

3 to 4 ice cubes

1. Place all of the ingredients in a blender and blend until frothy, about one minute.

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Peach Vanilla Smoothie

Use your favorite granola.

From the New York Times.

I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.

1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)

1/3 cup granola

2/3 cup almond milk

1/8 teaspoon almond extract

1/2 to 3/4 teaspoon vanilla extract (to taste)

2 teaspoons rose geranium syrup

A few drops of fresh lemon juice (to taste)

3 ice cubes

1. Place all of the ingredients in a blender. Blend until frothy, about one minute.

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3 years ago
Raw Oatmeal Raisin Carrot Cake Bites

I’d probably substitute something for the brown sugar. (Of course I’d substitute something for the brown sugar; I have no brown sugar in the kitchen.)

From Marcus Samuelsson’s blog; recipe by Averie Sunshine of Love Veggies and Yoga.

No-Bake Oatmeal Raisin Carrot Cake Bites Recipe

1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Directions:

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overblend.

Remove the dough and by hand, stir in the reserved:

2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.  Store in freezer or refrigerator.

Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as storebought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.

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3 years ago
Strawberry Chia Fluff

Canned coconut milk is not raw, but it’s possible to make your own.

From Diet, Dessert and Dogs.

A little taste of impending spring, this is a variation on the classic chia pudding, or a much fruitier, lighter version of Crimson Mousse I made with strawberries from our organic produce delivery last week.  (But calling it “Fluff” makes it sound much more appealing, doesn’t it?)  ;)   Feel free to use another berry if you prefer.

Strawberry Chia Fluff for Spring

The coconut milk adds richness and creaminess, yet this still tastes like a light dessert, and one that is both cool and refreshing because of the strawberries.  One spoonful and you’ll know that warmer weather is on the way.

2/3 cup (160 ml) full-fat coconut milk (the kind in the can)
2 cups (480 ml) sliced fresh or frozen strawberries
2 Tbsp (30 ml) whole chia seeds*
1/2 tsp (2.5 ml) pure almond extract (omit if sensitive)
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) freshly squeezed lemon juice
15-25 drops plain or vanilla stevia, to taste

Place all ingredients in a high-powered blender* (such as a VitaMix) and blend until perfectly smooth.  Pour into glasses and refrigerate until cold, 1-2 hours (or just eat it right away if you can’t wait–thinner, but still good).

*NOTE: If you don’t have a high-powered blender, you can still make this, but grind the chia seeds first in a coffee grinder until they form a fine powder; pour the powder into the blender along with the other ingredients.

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3 years ago
Coffee Cake Breakfast-power Bars (plain or fancy)

I keep clicking through the Addicted to Veggies archive. Which is a little frustrating because I’ve been having trouble getting raw macadamias lately. Bah. :-(

Coffee Cake Breakfast-power Bars (plain or fancy)

 I did a lot of daydreaming over this last weekend…particularly in the area of desserts.

One of my favorite breakfast foods and snacks has to be without a doubt the power/breakfast bar.They’re easy to make (you can make them in bulk too), they’re perfect for on the go people, and can easily be dressed up as a fancy treat for unexpected company! I tend to do my high intensity cardio workouts in the mornings - and a protein rich breakfast bar paired with fresh fruit or a smoothie is my favorite pick-me-up!

Today’s Breakfast bar is inspired by and old vice of mine: Coffee Cake! I hope you won’t be intimidated by the high amount of nuts used in this recipe. These bars are meant to be eaten in a small portion. They are very rich in healthy fats/oils, protein and fiber, so don’t be scared - be healthy!

Coffee Cake Breakfast-power Bars

-

Step 1. Prepping/Grinding your nuts:

1 & 1/2 c Macadamia Nuts - ground up in food processor

Transfer your ground Macadamia nuts to a mixing bowl and set aside

1 & 1/2 c Cashews - ground up in your food processor 

Add your ground Macadamia nuts back into your food processor WITH your already ground Cashews and move on to step 2.

-

Step 2. Sweetener & Wet ingredients:

With your nuts from Step 1 still in your food processor add the following:

1/2 c Coconut Sugar Crystals (also known as Coconut Palm Sugar)
4 heaping Tbsp Date Paste
2 heaping Tbsp AtV Sour Cream //OR// 3 Tbsp Water
2 tsp Vanilla
1/2 tsp Sea Salt

Puree all of the above ingredients together until it becomes a thick heavy paste. You may have to stop to scrape down the sides of your processor once or twice - this is normal! 

Once your batter begins to ball up and move around in your processor it’s done. Move on to step 3...-

Step 3. Finishing your Batter

Transfer your Batter into a mixing bowl and add:

1 & 1/2 c Coconut Flour //OR// Almond Flour

Mix it all together!

-

Assembling your Bars:

Place your batter in a big ol’ lump onto a sheet of parchment paper…

The best way to flatten out your batter is to sandwich it between two sheets or parchment paper and roll it out. Try to keep your bars no more than 1/2” thick. My bar dimensions were roughly 1 & 1/2” width, by 2 & 1/2” length.

Slice them up, dust them with Coconut or Almond flour (this way they won’t stick together)  and store them in an air tight container in your fridge!

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Unexpected guests coming over for tea and Perry Como?Grab a 10oz bag of your favorite frozen fruit from your freezer - in my case I had frozen Peaches, but Berries will do. Even fresh Apple would be great!Chop up your 10oz of fruit:

Toss your fruit with 3 tsp of Date Paste and a dash of ground Cinnamon…

Place a lid or cover on top of your sweetened fruit and let it sit in the fridge for a little while (15-30 minutes). This will release the fruits natural juices, basically making a syrup.Top your Coffee Cake Bar into your fruit and enjoy!

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3 years ago
Strawberry & Tomato Salad With Maple

This recipe is a little out of season — although strawberries come into season this month, we don’t get tomatoes until June here in the Bay Area. It’s not a flavor combination I would have thought of, but David Kinch, the chef at Manresa, is getting all kinds of buzz from serious food-lovers.

From Manresa Restaurant.

Strawberry & Tomato Salad With Maple
Serves 2
The unlikely combination of tomatoes with strawberries from David Kinch of Manresa makes a stunning summer salad.

Ingredients:
1 teaspoon maple syrup
3 drops of vanilla extract
3 teaspoons balsamic vinegar from Modena
5 teaspoons highest-quality extra virgin olive oil
Sea salt and pepper to taste
1/2 pint strawberries, hulled and cut in half (or quarters if large)
1/2 pint cherry tomatoes, halved
4 basil leaves, cut into fine strips
Several small whole mint leaves, for garnish

Instructions: Make the dressing by combining the maple syrup, vanilla and balsamic vinegar together and vigorously whisking in the olive oil. Season with salt and pepper.

Combine the strawberries, tomatoes and thinly cut basil. Season with the dressing and a turn from a pepper mill and toss them as gently as possible so as not to bruise the strawberries or crush the cherry tomato halves.

Serve in a bowl and decorate with the whole mint leaves arranged around the top.

(Source: manresarestaurant.com)

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3 years ago
Raweo Cookies

From Gone Raw.

Yes, really!

So, here’s the story: For the past few days my roommate has been walking around munching on a bag of Newman’s Own Hint’O Mint sandwich cookies. I’ll admit it, at first I was jealous. But then, I got inspired! The result turned out fabulous. The filling tastes exactly like the center of a York Peppermint patty.

Ingredients: 

¾ cup raw almonds, soaked
¾ cup raw brazil nuts, soaked
¾ cup young coconut meat, chopped
1 tablespoon coconut butter (not oil)
2 tablespoon raw honey
1 stevia packet
½ teaspoon alcohol-free peppermint extract
½ cup cacao nibs, finely ground in a coffee mill
½ cup shredded coconut, finely ground in a coffee mill
2 stevia packets
1 teaspoon vanilla extract
½ cup very soft pitted dates

Preparation: 

First, blend the soaked almonds and brazil nuts with about 4 cups of water to make nut milk. Strain the nut pulp and spread it on a Teflex or parchment paper-lined dehydrator sheet. Set the dehydrator at 105 and allow the nut pulp to dry. Season the nut milk however you like (sea salt, sweetner of choice, vanilla, etc.) and put it in the refrigerator to chill.

Next, blend together the coconut meat, coconut butter, honey, stevia, and peppermint extract until smooth. (If you don’t have any coconut butter, you can grind some shredded coconut in a coffee grinder or food processor and mix it with and equal amount of coconut oil -instant coconut butter!) Scoop the mint cookie filling into a small bowl and put it in the refrigerator to chill. (If you happen to “accidentally” eat all the cookie filling, grab another coconut and try again!)

In a large mixing bowl, combine the ground cacao nibs and the ground shredded coconut (if using pre-ground cacao, use slightly more than half a cup). Take the nut pulp out of the dehydrator, you should have about 2 cups and it should be nearly dry by now. In a coffee mill (or food processor) grind the nut pulp until fine. It will start to look like nut butter. Add the nut pulp to the mixing bowl. Add the stevia packets and the vanilla extract. Mix thoroughly using your hands. Chop the soft dates (soak them a little if your dates are not soft) and mix them thoroughly using your hands to form cookie dough. Shape the cookie dough into small balls and flatten to make cookies.

Place the cookies on a Teflex or parchment paper-lined dehydrator sheet. Top half the cookies with the mint cookie filling. Dehydrate at 105 for about an hour until the filling has firmed up a little. Assemble your cookies and dehydrate for about two hours longer, flipping your cookies halfway through drying.

Serve Raweo cookies with nut milk. Store Raweo cookies in the refrigerator, or in the freezer like mini ice-cream sandwiches.

(Source: goneraw.com)

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