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
- 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
Blend Irish moss and water until creamy
Blend the rest until creamy and pour into pie crust
Top with Coconut Whipped cream and sliced bananas coated in lemon juice
Raw Spicy Coconut Noodles
I’m not sure what she means by “ground chili pepper”. In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there’s chili powder, which is a blend of ground chiles and spices. My best guess for “ground chili pepper” is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)
From a post on Raw Freedom Community.
Spicy Peanut Coconut Noodle
By Sarma Melngailis
Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter]
Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.
“One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles.”
For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt
Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.
For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice
In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half
In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).
Creamy Coconut Sauce
From the same Sweetly Raw noodle post.
Creamy Coconut Sauce
1 cup coconut milk*
1/2 cup almond butter
4-5 teaspoons minced ginger
4 teaspoons white miso
1 small clove garlic
1 tablespoon lemon juice
1/2-1 teaspoon tamari
1 drop stevia
Cayenne pepper, to taste
*Option 1: Blend young coconut pulp with it’s water, making sure it’s the consistency of thick cream. If there isn’t much pulp you will need more pulp to thicken it up, or less of the water.
*Option 2: Blend 1/3 cup shredded coconut with 1 cup water in a high speed blender until smooth and then strain through a nut milk bag for a smooth milk.
Raw Thai Green Curry
From the Raw Divas.
Ingredient List 1 (Curry Sauce):
Water and flesh of 2 Thai young coconuts
2 small jalapenos
2 tablespoons garlic, minced
2 shallots or ½ medium Onion
2 tablespoon fresh lemongrass
2 tablespoon fresh ginger
1 tablespoon coconut oil
1/2 lime, juiced and its rind minced
1/4 cup fresh basil, packed
1/2 cup cilantro, packed
1/8 teaspoon ground black pepper
Ingredient List 2 (Vegetables):
Mixed chopped vegetables (snow/snap peas, cabbage, carrot, green beans, cauliflower, etc) Spinach and chopped cilantro for serving
Blend List 1 ingredients. Pour sauce over mixed vegetables and serve on a bed of spinach garnished with chopped cilantro. For a true Thai custom, offer side condiments of dried red pepper flakes and chopped jalapenos in lemon juice. NOTE: Inland Sea Water can be added to taste, if needed
From Gone Raw.
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, soakedPreparation:
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
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.
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream
Hmm… pears on the counter and cranberries in the fridge. I think I know what I’ll be making soon. Note that the “coconut butter” they call for is actually coconut oil, not the Artisana coconut butter.
From G Living.
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)
I am a fan of Pears, but I seem to be the only one, since you never hear about Pear recipes. It’s always the Apple who is the star, right. Apple this apple that. Not that I hate apples or anything, I just think people are over looking the subtle rich flavor a pear has to offer. That is why I think this beautiful recipe is exactly what the pear needed to steal a little bit of the apple’s spotlight.
To start this recipe you will need 4 good size pears.
Makes 8 Pear Halves
For the Cinnamon Cranberry Sauce:
1 Cup Cranberries
1/2 Cup Agave Syrup
1/4 Cup Maple Syrup
2 TB Lemon Juice
1 tsp. Cinnamon
1/4 tsp. Nutmeg
Instructions Cut the Pears in half and place them on your dehydrator tray and dehydrate for 2-4 hrs. While the pears are dehydrating, make the toppings.
For the Cranberry Sauce, place all the ingredients in the blender and process on high until smooth and well blended. You may chill this or keep it room temperature. I like it best chilled.
For the Spiced Ginger Cream:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Butter (AKA Coconut Oil)
1/2 Cup Agave Syrup
1 TB Fresh Grated Ginger (pealed)
1/8 tsp. Ground Cloves
2 tsp. Vanilla Extract
Instructions For the Spiced Ginger Cream, place all the ingredients in the blender and process also on high until smooth and creamy. Taste to adjust flavorings to your liking. Chill for 1-2 hrs. Then stir well before serving.
Place the pears once they are done on plates and drizzle a little of each topping over them. For decoration you can add a sprig of thyme or rosemary and garnish with orange peel and cinnamon. Serve immediately while warm.
Alternatively you can skip the dehydrating and just use fresh pears as I have in this photo. Although, because of the high water content of the pears, it pretty much dilutes the flavors of the toppings. It still tastes fresh though and is nice both ways.
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
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.
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
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.
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.
Raw Cranberry Chocolate Dip with Apple Slices
From Darlene Navarre’s newsletter (formerly Inspired Raw, now Fresh Inspiration).
Fresh Holiday Recipe:
Apple Slices and Cranberry Chocolate Dip
Cut open coconuts, drain the water and scrape out the flesh. Pit the dates. In a blender add cranberries, dates, raisins and coconut flesh blending adding small amount of coconut water until think and creamy. Lastly add Chocolate or carob and Stevia. Taste and adjust as needed. Dip apples in chocolate and enjoy Gobble Gobble!
- 1/2 cup dates
- 3 Thai Coconuts
- 1/4 cup of fresh cranberries
- Raw Chocolate Powder or Carob to taste, around 3-6 tablespoons
- Stevia Leaf or powder to taste
- 2 tablespoons raisins
- 3 Apples Sliced
No-Nut Carrot Pulp Cookies
Another “what to do with leftover pulp after juicing” recipe.
No Nut Carrot Pulp Cookies
2 cups carrot pulp (a carrot apple combo is fine too)
1 cup chopped soft dates
meat from 1 young coconut
2 tablespoons Artisana brand Coconut Butter
2 tablespoons chia seeds covered in 1/4 cup water to make a chia seed gel
1 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
raisins for garnish (optional)
Blend all ingredients except for the chia seed gel in the food processor with s blade until well processed. Mix in the chia seed gel. Form into small cookies (top with a raisin) and dehydrate for about 20 hrs at 115 degrees. Makes about 16 small cookies.
Based on Random Daze theme by Polaraul