Category Archives: Nourish

Raw Animal Crackers

Ok, so admittedly they aren’t animals per se, but If I called them ‘Raw Star Crackers’ they might get lost in translation. I realize it may be time for some new cookie cutters!

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  • 2 cups packed, moist almond pulp (leftover from making almond milk)
  • 1 1/2 cups almond flour (easy as grinding down almonds!)
  • 1/2 cup ground flax seed
  • 1/2 cup coconut flour
  • 2 organic apples, peeled and chopped finely
  • 1/2 cup raw coconut butter
  • 3/4 cup maple syrup
  • 1 1/2 tsp ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla

Directions:

  1. In a medium-sized bowl combine the almond pulp, almond flour, flax and coconut flour.  Set aside.
  2. Place the apples in the food processor, and process until it resembles smooth apple sauce.
  3. Add the coconut butter, maple syrup, cinnamon, nutmeg, salt and vanilla.  Process until creamy.
  4. Add the almond pulp, almond flour, coconut flour and flax to the apple mixture and process until well blended.  Place back in bowl and chill for 1 hour.
  5. To roll the cookie batter out, use either teflex sheets or lay out wax paper.  Dust with coconut flour.
  6. Place the batter in the center of the teflex sheet or wax paper and place another one on top.  Using a rolling-pin, smooth the batter out 1/4 to 1/2″ thick.  Peel the top sheet off and with animal cookie cutters, cut out the shapes.
  7. Place on the mesh dehydrator sheet and dehydrate at 110 degrees for 8 hours or until desired hardness.
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Nut & seed buttery, butters!

Maybe I just like saying the word butt, because I embrace maturity like that. Even if you don’t like big butts and you can’t not lie, you should like nut butters! You should make lots of them for your loved ones, primarily because they are awesome for you and they are EXPENSIVE to buy.IMG_7886

They are rich in protein, minerals, good fats and Raw. Oh baby I like it raw….yea baby I like it rawwww… (I’m not sure why I am a bad chorus of cheesy, ghetto-fabulous lyrics right now, but I am- so please bear with me)

Back to nut butters- make them. Eat them.

All you need is some raw nuts or seeds of your choosing and a food processor. While some people use their vitamix to make it, I have had the best results making them in a decent food processor. I don’t use oils, or sweeteners, only a little Himalayan salt. You can get creative and add a dash of hemp or coconut oil and some raw honey, raw cacao…(yum) salt, cinnamon…etc… But in order to to keep this post streamlined (which, I’ve already failed at) for a basic butter all you need to do is-IMG_7891

Process the nuts or seeds in your processor until they resemble a very fine, almost powdery, meal. Using a rubber spatula, scrape down the sides of the food processor making sure the mixture is moving. If your appliance starts to heat, you can walk away, let it cool and go back to your nutty butter! Alternately, keep blending and scraping the sides down until you get some creamy goodness. You can then add salt or the additional ingredients of your choosing until mixed. Transfer to an airtight container, refrigerate and label it “I Like Big Butts and I cannot Lie”

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*Cayenne-lime kale chips~

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Raw, vegan, organic, gluten free~
2 bunches kale
2 cups soaked cashews pieces (soak for 4 hours -drain and rinse well)
Juice of 3 limes
2 tbsp nutritional yeast
2 tsp garlic
1 tsp onion
1 tsp cayenne
1/4 tsp Himalayan salt
1/4 tsp pepper
Blend all ingredients in vitamix can add a dash of water to achieve a chunky paste mixture.
Rub on leaves of kale (I used flat leafed kale- any kind works though! I using curly kale-remove the stems)
Dehydrate 4-6 hrs at 120 or to desired crisp
* can cut recipe in half as well as adjust spices according to taste- we like our chips to knock out socks off!
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Thank you to Raw Beauty for a beautiful raw picture :)

Thank you to Raw Beauty for a beautiful raw picture :)

To have a clear mind and balanced emotions.
To ingest the highest form of nutrients.
For weight loss and optimal management.
To cleanse and detoxify your body.
To have superior immunity.
To feel vital, and have energy, lots and lots of energy!
To have glowing beautiful skin.

Raw and Living Foods contain enzymes, heating food over 118 degrees F destroys enzymes in food. All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Heating food above 118 degrees F. causes the chemical changes that create acidic toxins, including the carcinogens, mutagens and free-radicals associated with conditions like diabetes, migraines, asthma, joint pain, fibromyalgia, allergies, colitis, depression, anxiety, heart disease and cancer.

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Sunflower garlic-chive cheese

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*raw *organic *vegan
Raw spring rolls with sunflower garlic-chive cheese and ginger miso dressing.
Sunflower garlic-chive cheese
2 cups soaked and rinsed sunflower seeds
4 cloves garlic
Handful chives
Juice of one lemon
3 Tbsp nutritional yeast
Onion powder, salt and pepper to taste.
Blend all ingredients
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Raw Banana Pumpkin Crackers

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*gluten free *organic* raw
Ingredients:

1 c. almond pulp (or almond flour)
2 T. grade B maple syrup
1/4 c. pumpkin
2 spotted bananas
1/2 c. pumpkin seeds
1/3 c. sunflower seeds

Directions:

1. Place almond pulp, syrup, almond butter, and bananas in the food processor and process until creamy.

2. Transfer to a medium-size mixing bowl and fold in pumpkin and sunflower seeds.

3. Spread mixture on 2 teflex dehydrator sheets.

4. Dehydrate at 115 degrees for 12-16 hours depending on your preference for crunchy or chewy crackers. Peel off teflex sheets after 4-6 hours, and flip onto the mesh tray.

5. Cut into crackers with a pizza cutter.

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Kelp Noodles in Spicy Cashew Sauce

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*raw*organic*vegan*gluten free

drain 1 package of kelp noodles then coat with lemon juice and sea salt for an hour to ‘cook’

Cashew Sauce
1 cup raw creamy cashew butter (I made mine in food processor by blending cashews on high until creamy)
1/2 cup coconut milk
1/4 cup water
fresh lime juice of 1/2 lime
3 tablespoons Nama Shoyu
1 tablespoon fresh ginger root
3 cloves garlic
dash of cayenne
blend all ingredients in food processor

Thoroughly rinse kelp noodles and mix in cashew sauce (there will be leftover sauce-can store in fridge for up to 2 weeks)
add chopped vegetables of your choice (I used purple cabbage, yellow and orange pepper and a spicy Thai red pepper) along with a bunch of cilantro and scallions and top with gomaso

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Garden herb ‘cheese’

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2 Cups raw macadamia nuts soaked for 4 hours and rinsed well
3 tbsp nutritional yeast
3 garlic cloves
Heaping handful of garden herbs (I used full, parsley, sage, rosemary an basil
Juice of 2 lemons
3 tablespoons of water to blend
Salt and pepper to taste

Blend all ingredients in vitamix until mixed thoroughly

This picture is a dehydrated flax and pumpkin seed bread topped with cucumber, tomato, broccoli ‘cheese’ slaw, spicy kimchi and sweet pea shoots.

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China in the Raw

Broccoli in Hoisini Sauce with Parsnip “Rice”
Serves 1 – 2 people

China in the Raw

For the broccoli

5 cups (500 g/1.2 lb) small broccoli florets
3 tablespoons olive oil
1 tsp nutritional yeast
1 tsp garlic powder + salt and pepper to taste

Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes.
Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through. as the broccoli closest to the fan will dry quicker.
For the sauce

1/4 cup tahini
1 teaspoon lemon juice
1 teaspoon yacon syrup or agave
1 teaspoon apple cider vinegar
3 teaspoons Nama Shoyu
1 garlic clove
1/2 tsp chili pepper flakes
1/2 cm cube of fresh ginger

Blend all ingredients in a high-speed blender.
Mix with dehydrated broccoli when ready to serve.
Serve with the parsnip “rice”.

For the parsnip “rice”

1.5 cups (275 g/10oz) peeled parsnips
1.5 tablespoons pine nuts
1 tablespoon macadamia nuts
1 tablespoon light miso
1 tablespoon cold-pressed sesame oil
3 spring onions, finely chopped

Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
Transfer to a bowl and stir in the chopped spring onions.

adapted by: The Raw Chef

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Onion Cheese Bread

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Onion Cheese Bread

  • 2 1/2 cups sweet onions, peeled
  • 1 cup ground sunflower seeds
  • 1 cup ground golden flax seeds
  • 1/2 cup hemp oil
  • 2.5 TBSP Nutritional Yeast
  • 1/4 cup Nama Shoyu

Put onions in food processor and process until chopped. Put in mixing bowl with the other ingredients and mix thoroughly. Smooth onto teflex sheets, or natural unbleached parchment paper about 1/4″ thick, score and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Dehydrate the first hour at 140 degrees and then turn down to 105 degrees for the remainder of time. Store in refrigerator in an airtight container.

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