Tuesday, August 13, 2013

Fabulous Frosty-one that's all healthy and makes you giggle.

I have been working for a bit now to perfect my 'Frosty' recipe for those of us who sometimes long for a treat nostalgically remembered.  If you are like me, when you indulge-well- 1) you are disappointed because your taste has changed,  and 2) if you keep consuming it anyway, you feel perfectly dreadful.  So now, you can have your treat and feel energized, healthy and not in any way bogged down by a load of stuff your digestive system does NOT want to deal with!

This whole process started with the post I did inspired by Eva Rawposa, over at Uncooking 101.  I have added some ingredients that give me more of a 'treat' feel when I am drinking it and now it fully satisfies my quest for a cold, dairy free, sugar free, raw summer 'Frosty'.  Stay tuned, the recipe follows soon.

Friday, March 30, 2012

Banana Cream Tarts

This recipe started with a 'cooked-version' photo on Pinterest.  Loving bananas and cream and holding fond memories of banana pudding, I set out to make a simple, raw, nutritious delicious snack.  Happy to say, this was a hit.  So much so, I don't have a photo.  Must do over and stop to photograph before devouring.  I made two small tarts, so that is what this recipe is for.  

Crust:
1/2 c walnuts, ground
2-3 soaked dates
pinch of salt
seeds from one vanilla pod

Blend in food processor until it is a 'dough', pat into tart tins.  Taste-it should be quite overtly vanilla, like vanilla wafers.

Filling:
1/3 c cashews-soaked overnight-will expand to about 1/2 c.
juice of 1/2 small lemon
pinch of salt
1/2 t vanilla
1-2 dates, or 1T agave syrup (your preference)
enough water to create a thick cream

I used one ripe banana.  Cut 1/2 of it into 1/4" dice and mixed with the cream.  The other half, slice thinly and place around the edge of the tarts.  Fill banana lined tart shells with the cream/banana mixture.  Top with a colorful berry or edible flower, and a light sprinkle of finely chopped walnuts.

This was delicious, even after a day in the fridge.  1/2 of a tart was quite satisfying too, so nutrient dense.

Wednesday, February 15, 2012

Brazil Nut Chocolate Shake ala Eva Rawposa @ Uncooking 101

This is a quick snack, so easy and super satisfying.

1 T raw cacao or raw carob
1-2 frozen bananas
1/4 c raw brazil nuts
1 1/2 c filtered water
a bit of vanilla

Blend brazil nuts and water on high tilll creamy smooth.  Adde the cacao or carob and bananas.
Enjoy!


This recipe was originally created for Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!

Monday, March 28, 2011

PS---Quick Update on the Cabbage Rolls and Mounds of Coconut

Well... both menu items from Sunday disappeared so fast, I had to make a second batch of each.  Half the second (double) batch of Cabbage Rolls is also gone.  The Mounds of Coconut will be set up by tomorrow and then, their time will have come.  Such yumminess cannot last.  I wish all my recipes turned out this tasty.  These were both home runs!

Sunday, March 27, 2011

Honoring my husband's family heritage-Cabbage Rolls

A Polish tradition at Easter, and Christmas too!  Cabbage rolls were so wonderful, warm and well, greasy, but delish!  So today thinking of that great warm family, full of tradition, I have made an incredibly yummo raw version.  All I can say is WOW.  Better than I thought they could be!  Serve some raw kraut on the side, sprinkled with caraway.  These are for you Grandpa!

Filling:
1 C grated carrots
1/3 C grated daikon
1/4 C grated celery
1/4 C ground soaked walnuts
1/2 t smoked paprika
1/4 t onion pwder
sea salt
black pepper
2 t lemon juice
2 t olive oil
1/2 dried marjoram

Mix together, taste for seasoning.

4 cabbage leaves, wilted in lemon juice and salt brine

Tomato Sauce

1/2 C sundried tomatoes
3 small dates
2 t lemon j
1/2 t onion powder
1 t marjoram
1 1/2 t Hungarian paprika
soaking water from dates and tomatoes

-blend sauce ingredients to desired consistency,
stir in 1/4 c soaked sultanas along with salt & black pepper, to taste.

Roll filling in cabbage leaves, top with tomato sauce and dehydrate ~ 2hrs to warm.

If your in the mood, go ahead and gild the lily:

Pine Nut Sour Cream

3/4 c pine nuts, soaked
2 T water
1 T lemon j
2 t cider vinegar
1 t white miso
salt to taste

Blend in a high speed blender till creamy.

For dessert: Mounds of Coconut
3 T coconut butter
3 T coconut oil
Soften in a warm double boiler
add:
3 T honey
1 t yacon syrup
1 T chopped carob chips
1 T chopped cacao nibs
1/4 t almond extract
pinch salt
Mix into this syrupy mixture:
1 C grated dried coconut
1 C grated fresh coconut

form into mounds, and roll in finely minced cacao nibs (pulse in food processor)

Sweetener of choice can be substituted for honey-coconut crystals, sucant, agave-whatever you enjoy!  Dry sweeteners will require a few spoons full of water for the right sticky quality.

Sunday, March 20, 2011

Mediterranean Savory Cheezcake Tarts


Exquisite photos and Slovenian text I could not read inspired me to create my own version of Barbarella's "Quiche" <http://www.barbarella.si>- As it turns out, I need a better camera.  But the rich little tarts taste so much better than I photograph!
Since it was rainy here yesterday, I took my time and broke this into three steps.  Four really, if you count getting up for a midnight snack and taste testing the crust/tomato combo--I knew then it would be good!

1.) Tomato Topping
1 C Cherry Tomatoes, halved
2 T finely minced Shallot
2 t. Cider Vinegar
1 t. Balsamic Vinegar
2 t. Blood Orange Olive Oil
salt, pepper to taste
Dehydrate 3 hours @ 105
Stir in 1 T minced Sun-dried Olives
Greek Oregano to taste

2.) Base (via Russell James):
3/4 C Raw Cashews
2 T Raw Macadamias
1/8 t. Garlic Powder
1T Flax Meal
1 t. Olive Oil
1.5 t. Nutritional Yeast
1.5 T Water
1-2 t. Lemon Juice
Grind fine, with some texture remaining.  Pat into tart tins with removable bottoms and dehydrate, when firm to handle, remove outer tin and continue dehydrating overnite.

3.) Savory Cheez Filling (modified from Russell James)
1 C Zucchini
1 T Water
1/2 C Cashews
2 T White Miso
1/4 Shallot
1 t. Lemon Juice
1 T. Nutritional Yeast
1 t. Psyllium
Blend till creamy, and stir in by hand:
1/4 C finely chopped Cherry Tomatoes
1 T minced Celery

Assemble by filling the tart shells with the savory filling and top with the marinated Tomato mixture.
Dehydrate until warm.




Tuesday, March 15, 2011

Fig Newtons in the Raw

Since among my favorite winter flavors are fig, lemon, and buttery walnuts, I made myself some raw
'fig newtons'.  They turned out quite yummy too!
 
For the crust:
1/2 c walnuts, soaked
2 T raw cashew butter
pinch of salt
3-4 dates
Process into a dough.

For the filling:
1 cup figs, chopped and soaked
1/4 c raisins, soaked
rind of 1 lemon, grated
soaking water to make a thick filling
The processor works fine for this step too.

Roll into a square for bars, or a circle for triangles.
Spread the filling on half the dough.
Fold over and score where the cookies should be separated later.

Dehydrate until they can be handled. Cut into individual cookies, then turn over.
When they reach your desired stage of dehydration...
devour.

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