Requests for Some Recipes

I believe in Raw foods for so many reasons.
The best reason of all is just how wonderful I feel.

In order to toot it's merits I feel sharing knowledge is key.

Please try one of these following easy recipes and incorporate them into your diet, even just one at a time, to get comfortable and a sense for how easy it is to transition to raw.

I am sharing what works for me and ideas that can be used in so many ways.

One of the most important thing for me to find a substitue for was milk or yogurt because I used them daily.
I had to find comfortable replacments to make the transition easier and now I couldn't imagine it any other way.
The simplest version of milk was to use almonds but you can use any nut or seed or combo of to make a milk.
Playing around with all the different flavours can be fun.
Almond Milk for me is the most versatile.
I also use this to make a raw yogurt from but that is another post.

Soak 1 cup of raw almonds overnight.
Rinse and blend together with 6 pitted dates (about 1/2 cup), a splash of vanilla (or for real yummy flavour use 1 vanilla bean), a pinch of salt and about 5 cups of water depending on how thick you like your milk.
I like mine thicker for berries and my cereal.
Will keep for up to 5 days in the fridge.

For chocolate milk add 1-2 tbsp of cocoa and a splash of agave syrup.
For a milk resembling eggnog add a dash of nutmeg.
The possibilities are endless.
I do not strain my milk and I like the grittiness and extra fibre but you can try that as well but it is one more step I am comfortable in leaving out.

Fruity Leather/ Roll ups

For a quick fruit leather I blend 4 apples (cores removed), a banana and a splash of lemon juice together till pureed and pour onto dehydrator sheets.

Usually it takes about 10 hours so either do this first thing in the morning or at the days end.

Of course all ingredients and dehydrators are not the same so times can really vary.

Just keep checking.

I sometimes add raisins or dates, some cinnamon or berries and each time the flavour changes.

Tamari Almonds

Using about 2 cups of dry almonds I mix about 1/4 cup of Bragg's sauce, 1-2 tbsp onion powder and a pinch of salt and soak for about an hour.

Lay them out flat on a dehydrator tray and dry for 12-16 hours.

These will be crunchy and add a great touch to a Kelp Noodle Pad Thai.

Kale Chips

There is no end to how these can be flavoured.
I have come up with a beautiful salt and vinegar version that I have just about perfected.(another post again)

For a quick starter idea blend 6 cups or so of garden fresh kale with 2 Tbsp olive oil, a tsp of agave syrup and 1 Tbsp salt.
I cut the stem out so it makes for easier eating but that is simply my preference.
You can adjust and play with the flavours to make them sweet, savoury or tart and tangy.

People gobble these up and although I have tonnes in the garden I cannot seem to keep ahead and save any for the off season.

Cashew Cream Tarts with Blueberries and Chocolate drizzle.
This has many parts but doesn't take long to make and assemble.

For the base/crust I use 2 variations.

One is a coconut crust but in this photo I used an almond and date crust.

Use equal parts nuts and dates, so you can imagine the possibilities.

For this on I used 1 cup almonds and 1 cups dates with 1/2 tsp salt.

Blend in a food processor till well blended, but not powdered, and press into bottom of a pan.

Or you can take the time to line a cupcake tin with wax paper and press into each "cup".

Put tart/pie crust into the fridge to stiffen up while working on the remaining parts.

The cashew creme is delicious simply as a topping for berries and fruit, or in a parfait.

In this recipe I use 1 cup cashews, 1/2 cup coconut oil, 1/2 cup water and a splash of vanilla.

Blend until smooth and fill in the tart shells.

The remainder (if any) can be kept for 3-4 days in the fridge for a great touch to ice creams and crepes.

Any fruit or berry can be used to garnish the tops, in this case I choose blueberries.

Take as many as you think you'll need and toss in some agave syrup.

With a sprinkle of cinnamon stir all together and add to the top of your tart.

For the garnish you can sprinkle on some cocoa nibs of a dusting of cocoa powder.

I really like to use a chocolate sauce.
Place 1/2 cup cocoa powder, 3/4 cup agave syrup and 4 tsp olive oil and blend till smooth.

This is so delicious and can be used in so many ways.

It will keep for 2 weeks in the fridge but I believe that it is impossible; it could never happen

around here with my kids.

Sorry for the lengthy post but I hope you will enjoy a new recipe and let me know how they work out for you.

I can assure you these have all been tried, tested and true in my kitchen and if I can do it with our hectic schedule I believe anybody can do it.

Happy Un-Cooking!!!!