Posts Tagged ‘raw’

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raw almond butter cups

August 14, 2013

3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter (or nut butter of choice)
1.5 tablespoons coconut oil, warmed if necessary
1.5 tablespoons pure maple syrup (or agave nectar)
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

for the topping:

3 tablespoons coconut oil
3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
2 tablespoons cocoa powder
pinch of fine grain sea salt, to taste

1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!

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from oh she glows

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spicy cilantro almond pesto

July 11, 2013

1 bunch fresh cilantro (2 cups loosely packed)
½ cup toasted almonds
juice of 1 lime
1″ section of fresh ginger, chopped
3 garlic cloves
¼ cup loosely packed mint leaves
squirt of honey, pinch of sugar, or your favorite sweetener
½ tsp salt
½ jalapeño (seeds included for more spice)
¼ cup olive oil

Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.

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adapted from the kitchen paper

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raw spinach and marinated mushrooms dip

June 25, 2013

marinated mushrooms:

2 big mushrooms, finely sliced
3 TBSP good olive oil
1.5 TBSP freshly squeezed lemon juice
½ tsp tamari (or nama shoyu, as you prefer)
1 small garlic clove, grated
½ tsp raw mustard or other mustard
pinch sea salt
freshly ground black pepper, to taste

marinate overnight

the next day, add these to your food processor with:

2 handfuls fresh spinach
½ cup chopped parsley
1 green onion, roughly sliced
olive oil (to taste)
pinch chili flakes

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from tales of a kitchen

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Really great. Highly recommended. I subbed cilantro for parsley and it was really tasty.

This is a great snack or side dish to serve alongside bread or veggies at a party. Next time you have people over, offer them some of this raw spinach and mushrooms dip alongside baba and hummus, or beer and cheese dip, or lentil and olive dip. This is a great healthy alternative to the package of cream cheese spinach-and-artichoke dip (or a great vegan option to serve alongside it.)

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fattoush

June 24, 2013

this is a refreshing palestinian and lebanese summer salad that is great as a condiment, or a small salad served with lunch. perfect on top of falafel, or with grilled veggies or meat.

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cut tomato, cucumber, green onion, and radish into very small pieces.

mince lettuce, parsley, and mint.

(optional: purslane, arugala, spinach, or another bitter green. sumac powder.)

combine, and dress in fresh lemon juice, salt, and olive oil.

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adapted from webgaza

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fantastic! i made this with only tomato, cucumber, and radish in a pinch, with green onions and parsley from the garden, and lemon juice over the top. we ate it with barbecued veggies and meats. it came out great. everyone loved it. recommended!

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raw minted pea salad

June 21, 2013

Shell fresh green peas if you like peas raw. If you prefer them cooked, boil a bag of frozen peas until just barely cooked.

Combine in large bowl with lots of minced fresh mint, the juice of a fresh lemon, and whatever else you have in your house. I’m sure this would be good with any fruit or salad veggies.

Crack some black pepper over it.

optional: add strawberries and balsamic.

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I loved this. It was simple and perfect.

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quick raw creamy broccoli salad

June 21, 2013

I posted a broccoli salad recipe two months ago, but it called for mayo. Is it possible to transform creamy midwestern broccoli salad into a creamy raw vegan recipe?

1 pound broccoli (2 small heads)
½ pound carrots, peeled
1 pound red grapes, quartered
½ cup pumpkin seeds

Dressing:
2 avocados
¼ cup fresh lemon juice
2 Teaspoons sea salt

Chop and combine all ingredients for salad. You can use a food processor if you want to grate the carrots and broccoli quickly. Make dressing by smashing ingredients together, or use food processor. Toast pumpkin seeds if you like, or leave raw for a completely raw salad.

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recipe by GI 365

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mint dressing

June 16, 2013

1/4 c. mint
1/2 c. rice wine vinegar (use raw acv to make this recipe raw)
1/4 c. honey
salt
pepper

combine

then slowly whisk in 1/3 c. oil (whatever oil you like to use for dressings)

eat on salads, vegetables, lamb, fruit salad, rice and beans, roasted fish, pork, or anything else you can dream of! how about a cucumber and tomato salad with mint dressing as a topping for falafel or burgers? a three-bean salad with mint dressing? spooned on top of green peas?

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raw banana cream pie

June 1, 2013

225 g raw macadamia nuts or cashews, divided [approx 1 1/2 c, heaped]
1/2 c coconut oil, melted
100 g dry figs, fresh dates or a combination [approx 6 figs or 7 dates]
scant 1/4 c lemon juice
1 ripe banana
1/2 c coconut milk
1/2 c rice or nut milk
2 tsp vanilla bean paste
1/2 tsp sea salt

soak some nuts overnight, rinse, drain.

Grind soaked and un-soaked nuts to a rough paste. Add coconut oil, blend to a smooth paste. Add figs/dates, blend until very smooth. Add lemon juice and one banana, blend smooth. Add milks, vanilla and salt, blend until well combined.

eat with bananas, or layer with sliced bananas in a pie crust or chopped nuts in a pie tin for banana cream pie. the person who blogged this also has a raw pie crust recipe.

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from 84th and 3rd

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peanut mint chutney

May 27, 2013

Peanuts: 1/2 cup
Fresh Mint Leaves: 1/2 cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tbsp or as needed
Salt to taste
Oil: 2 tsp

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Mustard Seeds: 1/2 tsp
Urad Dal: 1/2 tsp
Cumin Seeds: 1/4 tsp
Hing (asafoetida): 1/8 tsp
Oil: 1 tsp

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1. Heat a heavy bottomed pan on a medium heat, slowly roast the peanut to golden brown color. Cool and rub the skins off.

2. Heat oil in a pan and add the chopped onions and slit green chillies. (If you’re raw or don’t eat onions, throw in some fresh raw garlic, or maybe a little fresh lime juice!)

3. Fry the onions until light brown color. Take them out of the pan and set aside.

4. In the same pan, add the mint leaves and fry for 3 – 4 minutes and turn off the flame and allow it to cool.

5.Grind the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and some salt to a smooth paste by adding a little water.

6. Transfer the chutney into a bowl and keep it aside.

7. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.

8. When the seeds stop popping, add the hing and stir for a few seconds and turn off the heat.

9. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa, ponga, or upma – or rice, veggies, meat, salad, or whatever else you can dream up!

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adapted from blend with spices

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I made a few alterations to this. First of all, I drastically decreased the amount of hot pepper, since a dinner guest was sensitive to spice. I also left out the asafoetida. This chutney is AMAZING. I served it alongside rice with chickpeas, dried fruit, and herbs, but I think this could potentially go with anything. It’s that perfect something to add when dinner needs a boost. I’m going to make a huge batch of this. I think it would be good on anything – cooked veggies or meat, cold salads – even just as a dip for raw veggies! Ground with a little extra water, this could make an amazing sauce, too. Highly recommended.

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blueberry oatmeal smoothie

May 9, 2013

1/4 cup old-fashioned rolled oats
1 cup almond milk (or other milk)
1/2 cup berries (frozen are ok; i used a combination of blackberries and blueberries)
1 small banana, broken into 3 or 4 pieces
1/4 cup Greek yogurt
handful of fresh strawberries
honey, to taste (~ 1T) (optional)

soak oats in milk when you get up.

make smoothie 15 mins later.

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adapted from here

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i didn’t have oats (whoops, forgot about my oatmeal-peanut-butter-chocolate-chip cookie baking spree a few weeks ago) so i used a little oat flour. i added the strawberries to the original recipe, and it is totally awesome. a perfect breakfast for a spring morning!

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