This recipe can be used with the raw lasagna or to dip raw veggie sticks into for snacking. It is creamy and refreshing! Plus, it is always nice knowing exactly what is in something you are eating!
Ingredients:
1/2 C raw cashew nuts
1/4 (or less) water
1/2 sprig of basil (I would NOT recommend subbing dry basil here)
1/2 sprig of dill (or 1/4 t dried dill)
1 T lemon juice
pinch of sea salt
Directions:
Blend cashews to a flour like consistency in blender or food processor, then add 2 T water to start. Add spices, lemon juice and salt. Add 1 T at a time of additional water until desired consistency.
Recipe slightly adapted from: "Raw Food" by Erica Palmcrantz and Irmela Lilja
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, July 23, 2011
Marinara Sauce
You can use this as a lasagna sauce or as it's own side dish with whole grain pasta.
Ingredients:
2 whole tomatoes
5-6 sun-dried tomatoes
1/2 red or orange bell pepper
2 t EVOO
1 T fresh basil OR 1 t dried basil
1 t dried oregano
Directions:
Put all ingredients in a food processor or blender and blend until desired consistency. I like mine a little chunky. This sauce last for 3 days in the refrigerator
Ingredients:
2 whole tomatoes
5-6 sun-dried tomatoes
1/2 red or orange bell pepper
2 t EVOO
1 T fresh basil OR 1 t dried basil
1 t dried oregano
Directions:
Put all ingredients in a food processor or blender and blend until desired consistency. I like mine a little chunky. This sauce last for 3 days in the refrigerator
Raw Lasagna
I fixed this recipe for my husband and I after the kids went to bed, thinking that I would probably be the only one eating it. Well, to my surprise my hubby loved it! He even took leftovers to work the next day! He said that he would NOT pick up a slice of raw zucchini to eat, so I was pretty amazed. I also enjoyed it!
Ingredients:
1 T EVOO
2 zucchini, thinly sliced lengthwise (I used a mandolin, you can also use a potato peeler)
1/2 package of spinach (about 2 packed cups)
Homemade marinara (recipe to follow, but this is what made it so yummy)
1 or 2 avocados, sliced
Directions:
Put spinach with a few Tablespoons of water in a food processor or blender and pulse until it becomes a sauce. Set spinach sauce aside in small bowl.
Cover the bottom of a rectangular baking dish with 1/3 marinara and layer about a third of the zucchini slices on top of the sauce.
Top with avocado slices, then put half of spinach sauce over avocado.
Continue with more zucchini slices and alternate remaining ingredients with marinara being the last layer on top.
Serve and Enjoy!
NOTE: You may also add a cashew "cheese" in between layers if desired or cashew cream (recipe to follow)
Recipe adapted from: "Raw Food" by Erica Palmcrantz and Irmela Lilja
Ingredients:
1 T EVOO
2 zucchini, thinly sliced lengthwise (I used a mandolin, you can also use a potato peeler)
1/2 package of spinach (about 2 packed cups)
Homemade marinara (recipe to follow, but this is what made it so yummy)
1 or 2 avocados, sliced
Directions:
Put spinach with a few Tablespoons of water in a food processor or blender and pulse until it becomes a sauce. Set spinach sauce aside in small bowl.
Cover the bottom of a rectangular baking dish with 1/3 marinara and layer about a third of the zucchini slices on top of the sauce.
Top with avocado slices, then put half of spinach sauce over avocado.
Continue with more zucchini slices and alternate remaining ingredients with marinara being the last layer on top.
Serve and Enjoy!
NOTE: You may also add a cashew "cheese" in between layers if desired or cashew cream (recipe to follow)
Recipe adapted from: "Raw Food" by Erica Palmcrantz and Irmela Lilja
Thursday, July 21, 2011
Homemade Granola
Thanks to my dear friend Keli, I now have a wonderful recipe for homemade granola. I have tried many many recipes and haven't been to thrilled with any of them. A few of them were ok, but this one is absolutely awesome...so great that I'm not sure I will ever buy store bought granola again! I hope you enjoy it also!
Ingredients:
4 cups rolled oats (I used thick organic oats)
1 cup shredded or chipped coconut
1 cup nuts of choice, chopped coarse (I used walnuts)
1/4 teaspoon sea salt
1/2 cup coconut oil or 1 stick butter (I used coconut oil)
1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
To stir in AFTER baking:
1 cup dried fruits (cranberries, cherries, apricots, raisins, etc.) optional...(I did NOT use any)
Directions:
Preheat oven to 300 degrees F
Line a baking sheet with parchment paper, silpat or grease.
In a large bowl combine oats, coconut, nuts and salt
The directions call to melt butter or oil in saucepan and blend remaining ingredients into oil, then pour over dry ingredients, but I skipped this step and dumped everything into the large bowl by accident. Fortunately, it turned out great.
Spread onto prepared baking sheet and bake for 20-30 minutes (min took about 40 minutes), stirring every 5 minutes until golden brown. Do not overbake!
When it comes out of the oven it will still seem soft, but as long as it is nicely golden brown in color it should crisp up nicely upon cooling.
Place baking sheet on wire rack to cool. Once the granola has completely cooled, stir in dried fruit if desired and store in airtight container or plastic bag. It will keep for several weeks.
Makes about 5 cups of Granola
NOTE: Recipe from http://www.cookingforseven.com
Ingredients:
4 cups rolled oats (I used thick organic oats)
1 cup shredded or chipped coconut
1 cup nuts of choice, chopped coarse (I used walnuts)
1/4 teaspoon sea salt
1/2 cup coconut oil or 1 stick butter (I used coconut oil)
1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
To stir in AFTER baking:
1 cup dried fruits (cranberries, cherries, apricots, raisins, etc.) optional...(I did NOT use any)
Directions:
Preheat oven to 300 degrees F
Line a baking sheet with parchment paper, silpat or grease.
In a large bowl combine oats, coconut, nuts and salt
The directions call to melt butter or oil in saucepan and blend remaining ingredients into oil, then pour over dry ingredients, but I skipped this step and dumped everything into the large bowl by accident. Fortunately, it turned out great.
Spread onto prepared baking sheet and bake for 20-30 minutes (min took about 40 minutes), stirring every 5 minutes until golden brown. Do not overbake!
When it comes out of the oven it will still seem soft, but as long as it is nicely golden brown in color it should crisp up nicely upon cooling.
Place baking sheet on wire rack to cool. Once the granola has completely cooled, stir in dried fruit if desired and store in airtight container or plastic bag. It will keep for several weeks.
Makes about 5 cups of Granola
NOTE: Recipe from http://www.cookingforseven.com
Tuesday, July 19, 2011
Peach Pie Recipe
Everyone that tasted this pie enjoyed it! I was truly surprised, as this whole "raw" thing is still very new to me. I would definitely make this again! It was terrific!!!
Crust:
1 3/4 cup raw almonds
pinch of sea salt
1 teaspoon cinnamon
pinch of nutmeg
4-5 dried dates
2 T honey
1 T almond or canola oil
Filling:
4 peaches
pinch of salt
1 teaspoon cinnamon
1 T coconut flakes
4 dried dates
1 T honey
Directions:
Finely chop the almonds in a food processor or Vita-Mix.
Add the rest of the crust ingredients and mix thoroughly.
Spread the dough out evenly on the bottom of a pie dish.
Put 2 peaches in the food processor or Vita-Mix. When they are finely chopped, add the rest of the filling ingredients, EXCEPT for the last 2 peaches. Blend thoroughly, and remove from processor.
Slice the remaining 2 peaches and mix with filling mixture. Stir gently by hand.
Pour filling into pie dish.
Garnish with mint sprig if desired.
Recipe slightly adapted from: "Raw Food" by Erica Palmcrantz and Irmela Lilja
Crust:
1 3/4 cup raw almonds
pinch of sea salt
1 teaspoon cinnamon
pinch of nutmeg
4-5 dried dates
2 T honey
1 T almond or canola oil
Filling:
4 peaches
pinch of salt
1 teaspoon cinnamon
1 T coconut flakes
4 dried dates
1 T honey
Directions:
Finely chop the almonds in a food processor or Vita-Mix.
Add the rest of the crust ingredients and mix thoroughly.
Spread the dough out evenly on the bottom of a pie dish.
Put 2 peaches in the food processor or Vita-Mix. When they are finely chopped, add the rest of the filling ingredients, EXCEPT for the last 2 peaches. Blend thoroughly, and remove from processor.
Slice the remaining 2 peaches and mix with filling mixture. Stir gently by hand.
Pour filling into pie dish.
Garnish with mint sprig if desired.
Recipe slightly adapted from: "Raw Food" by Erica Palmcrantz and Irmela Lilja
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