Inspired by Carol Brotman’s recipe in this cooking video. Check it out.
1. Thinly slice apples (mandolin slicer works wonders).
2. Line a large bowl (glass works well) with layers of thin apple slices, drizzled coconut oil, sweetener of choice (ie maple syrup, honey or agave) and plenty of cinnamon between layers.
3. Let warm briefly in the dehydrator around 160 degrees while preparing the filling
4. Filling: in a food processor (worked best for me) blend pecans with maple syrup and water, adding water gradually until desired consistency in reached.
5. Prepare ‘ravioli’ by placing a dollop of pecan filling on an apple slice, and cover with an additional slice.
6. Dehydrate the apple ravioli on flat trays for a couple of hours and serve warm! Cold leftovers are delicious also, but def worth enjoying while they are warm. Dare I say, apple pie-esque!
Cheers to good health!
I’ve made this recipe a number of times now and the family is always quick to devour it.
We hope you enjoy it too!
Simple as can be:
1. Soak 1.5 cups gluten free rolled oats in a nut milk bag overnight (8-12 hrs) with 4 cups of filtered water.
2. Squeeze all the liquid from bag, refrigerate and enjoy!
(Can be stored in the fridge for up to 5 days.)
*Heads up, the consistency is very gooey. If you have kids, this is a wonderful sensory activity for them to help out with. The gooey oats that remain afterwards can also be a lot of fun to play with. Hint: try adding natural food coloring and toys to the mix as well.
*Inspired by the book ‘Raw Food Made Easy‘ by Jennifer Cornbleet, pg 164
I used approximately:
- 1/2 cup of raw almonds & 1/4 cup of raw pecans, rinsed and soaked briefly
- add a dash of salt, blend in a food processor briefly, maintain a chunky consistency
- add 4 chopped dates, some cinnamon and a small amount of maple sugar (optional)
- add a drop or two of lemon essential oil (doTerra) and continue to blend in food processor (keep chunky consistency for texture)
- transfer to a bowl and mix in dried blueberries before forming into small balls
Cheers to good health!
This layered ‘pie’ just came together today while playing around in the kitchen. Turns out it just happens to taste a lot like Strawberry Shortcake. It’s absolutely delicious!
Prep ahead of time:
- chill a can of coconut milk in the fridge overnight
- Ideally, prepare strawberry jelly layer the night before and chill in fridge overnight as well
- 2 cups of soaked nuts, any (I used a mix of raw macadamia, raw cashew, raw brazil and raw pecan nuts)
- add 3-4 soaked dates
- 1/4 cup raw shredded coconut, unsweetened
- add 1/4 tsp vanilla & dash of sea salt
- add lemon juice to taste & zest of one lemon
- opt: maple syrup or natural sweetener of your choice
Process ingredients in a food processor until smooth (or a bit less for more texture)
Strawberry Chia Jelly:
- 2 small strawberry containers (set aside a few of the most attractive looking strawberries, to be sliced and added before serving)
- 1-2 tbsp of chia powder (chia seeds, ground in a coffee grinder)
- opt: small amount of sugar or natural sweetener of your choice / also, pairs well with fresh mint
Process ingredients in a food processor until smooth, cover and let sit in the fridge overnight if possible. Opt: Add whole chia seeds in addition to chia powder.
* Jelly Inspired by pureella.com
Vegan Whipped Cream:
- 1-2 refrigerated cans of coconut milk
- Sweetener of your choice, I used maple syrup
- Flavor, I used vanilla extract and rose water
Do not shake the cans of coconut milk, open and carefully scoop out the thick portion on top. (The liquid on the bottom of the can be saved and used as a wonderful addition to just about any dish at another time.) Blend the ingredients together in a high speed mixer for a couple of minutes, until desired consistency is reached. *If you choose to add some of the liquid portion of the can, be sure to do so sparingly & add only a little bit at a time.
- Conform raw nut crust to a pie pan
- Add layer of strawberry jelly (or any fruit)
- Spread plenty of vegan whipped cream to cover jelly and fill pie, or just drop whipped cream onto the pie with an ice cream scoop
- Top with sliced strawberries
Here is a link to the original recipe I found online:
The sweet couple in the video came up with this recipe as a means to fulfill a craving of BBQ style foods and to bring while attending get together with friends over the summer . I had some left over jicama and decided to give it a try and I’m very pleased with how tasty they actually are! I enjoyed them cut in this thicker way, but next time I think I’d like to cut them a little thinner and give them a try.
Mix together in a bowl with olive oil and they’re ready to eat. Best if marinated and set in the fridge first. They tasted the best on the 2nd and 3rd day of leftovers.
While juicing recently I spent a lot of time online looking at online videos of recipes and bookmarked several that I knew I wanted to try. This was one of the first things I made and has also turned out to be the most repeated thing I’ve made over the past few weeks. I am eating kale chips almost daily thanks to this recipe, and they never taste the same. I have been able to use an assortment of nuts, a variety of peppers, and both straight and curly kale to mix things up.
Here is a link to the original recipe I found online:
For the nut cheese, she uses walnuts in her video where as I chose to use a combination of soaked cashews and macadamia nuts instead because they were what I had on hand at the time. I’ve tried walnuts once and liked the kale chips just fine, but the cashew and macadamia nuts really seem to set this recipe apart from anything I’ve had before.
- 1 bunch of kale (curly or straight)
- 1 red bell pepper (or more)
- 1 cup of soaked raw nuts (macadamia nut & cashew.. or any variety)
- 1/4 cup maple syrup (or less)
- 2 tablespoons of lemon juice
- 1/2 teaspoon salt
- 1/2 cup nutritional yeast (or less)
- 1/2 teaspoon cayenne (or to taste)
I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.
I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:
Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:
- Raw zucchini noodles, spiralized
- Pine Nuts
- Shelled Hemp Seeds
- Pairs well with Avocado
- Almond Butter
- Hoison Sauce
- Gluten Free Soy Sauce (or Braggs Amino)
- Lime juice
- Coconut Milk (optional)
- Udo’s oil (add last, also optional)
To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy. And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the end I also added a bit of Udo’s oil for added nutrients.
I hope you give this a try and enjoy it as much as I have!
Cheers to good Health!
I recently attended an 11 day juice fast in upstate New York (blog to come with more information!) and while juicing I had plenty of time to look up recipes I was interested in recreating once back home and eating again. Having tried a wonderfully delicious raw food cheesecake once in the past, I was particularly interested in a go at it myself. With a quick google search I found this video:
And in no time at all I was able to throw together this delight of a dessert. A truly delicious and creamy raw strawberry cheesecake. The crust is an excellent staple to use with any raw cake or pie, and the filling can be varied any way you like. The next time I make this I am going to use mainly blueberries instead of strawberries in the filling and see how it turns out. It will be heavenly I’m sure!
- 1 cup raw macadamia nuts (soaked)
- 1 cup raw pecan nuts (soaked)
- 1/4 – 1/3 cup shredded raw, unsweetened coconut (optional)
- 4 medjool dates (soaked and pitted)
- 1/4 tsp vanilla
- pinch of sea salt
Process in a food processor, and then conform mixture to a Spring Form pan.
- 2 cups raw cashews (soaked)
- 1 cup strawberries
- 12 medjool dates (soaked and pitted)
- 3/4 cup melted coconut oil
- 1/3 cup lemon juice
- 1/2 tsp vanilla
- 1 cup fresh, raw almond milk
Blend all ingredients in a High Speed Blender (i.e Vitamix) until consistency is very smooth. Place on top of crust, and layer berries on top. A great option is to also layer berries in the middle of pie.
Refrigerate 1-2 hours, or overnight. Or freeze. I found I liked it best when I cut the pie into little squares, froze the pieces, and thawed them for a few minutes before eating.
Pairs very well with Vegan Coconut Whipped Cream.
A dessert you can feel good about indulging in, Cheers!
1. Soak nuts overnight (ideal)
2. Blend with water in high-speed blender (more water for thinner milk, less for creamier)
3. Strain through cheesecloth