Raw Zucchini Fries

Raw Zucchini Fries
serves 3
4 zucchinis, cut into thick strips about a 1/2 inch thick and 4-5 inches long
3 tbl cold pressed extra virgin olive oil
2 tbl nutritional yeast
2 tsp dried garlic powder
sea salt
black pepper

Toss the zucchinis in the remaining ingredients and dehydrate at 115 degrees for 9 hours until warm while still retaining a little crunch.

Raw Pizza with Black Olives and Bell Peppers

Let's be honest, this doesn't entirely taste like pizza per se but it does taste delicious. You could top this crust with just about anything or use the cashew hummus as a dip.

Pizza Crust
1-14" disc
1 large sweet potato, peeled
1 large yam, peeled
1 parnsip, peeled
1 cup raw walnuts
1 cup flax meal
1 tbl sea salt
1 tbl dried basil
1 tsp dried parsley
1/2 cup water
1 cup black olives
1 green bell pepper, small dice

Use a food processor to shred the sweet potato, yam and parsnip. Take off the shredding plate and put in the regular blade and process the vegetables into small-medium sized bites. Transfer to a bowl.
Process the walnuts and flax into small crumbs. Add to the bowl of vegetables and season with salt, basil and parsley. Slowly pour in the water while stirring until the mixture forms a dough.
Press a 1/2 inch thick layer onto your dehydrator tray and dehydrate at 115 degrees for 8 hours then flip over and dry 3 hours more until browned and crisp.
 
Cashew Hummus
yields 2 cups
2 cups raw cashews, soaked at least 2 hours and drained
1/3 cup raw sesame seeds
1/2 tsp cumin
1/2 tsp ground coriander
3-4 garlic cloves
juice from 1 lemon
1/2 cup water

Combine all of the ingredients in a blender and add water a little at a time until the hummus is smooth and thick.

Spicy Raw Corn Soup with Sour Cream and Pico

Spicy Raw Corn Soup
serves 3
1 lb yellow corn kernals
1 cup fresh pico de gallo
1/4-1/2 cup water
1/2 jalapeno, seeded
2 tbl nutritional yeast
1 tsp salt
1 avocado, for garnish

Combine the corn, pico, 1/4 cup water, jalapeno, nut yeast and salt in a blender and blend until smooth.
Serve with more pico de gallo, sour cream and avocado. 

Pico De Gallo
yields 2 cups
4 roma tomatoes, seeded, small dice
1 small yellow onion, minced
1 bunch cilantro, roughly chopped
1 tbl cold pressed olive oil
Salt, to taste

Combine and season with salt to taste.

Raw Sour Cream
1/2 cup raw cashews, soaked for 1 hour then drained
1/4 cup water
1 tsp fresh lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt

Combine in a blender and blend for 5 minutes until smooth and creamy, adding more water if necessary .

Raw Caramel

 This caramel dip is arguably better than any traditional caramel dip you will make. It has thick, smooth texture and lots of flavor that not only tastes like caramel but is a  a lot less of a guilty treat. My head is churning for other foods to put this on, like frosting in between cake layers or on french toast or on a breakfast parfait, drizzled over pie or made into a truffle.

Raw Caramel
yields 1 cup
1/2 cup solid coconut oil
1/3 cup almond butter
1/3 cup maple syrup
1/4 tsp sea salt
1/8 tsp vanilla bean seeds

Combine all of the ingredients and process until smooth and creamy. Store covered at room temperature.

Raw Tacos with Spicy Sunflower Walnut Meat, Jicama Rice & Cashew Sour Cream

Raw food isn't all 12 hour dehydration episodes and 2 day nut soaks. It can be just as quick and easy as any cooked meal, if not faster because well..you're not cooking it! These raw tacos will satisfy even the biggest cooked food snob you know. They are packed with flavorful ingredients that add crunch, substance and spice to each bite.

One Year Ago Today Curried Grits, Oyster Mushrooms and Thai Basil Puree with Spring Peas & Lemon Cream

Two Years Ago Today Mixed Vegetable Coconut Tempura with Sweet Maui Sauce

Sunflower seeds and walnuts ground together with jalapeno and spices make the 'meat' for these tacos and are accompanied by jicama 'rice', fresh pico de gallo, avocado, cilantro, corn and raw sour cream.


Raw Tacos
serves 3
1 head romaine, spears separated
jicama rice
spicy sunflower walnut meat
1 avocado, small dice
1 cup fresh corn kernels
2 radishes, thinly sliced
3 tbl cilantro leaves, roughly chopped
fresh pico de gallo

Layer each romaine spear with some jicama rice, walnut meat, avocado, corn, radish slices, cilantro, pico and drizzle with sour cream.

Spicy Sunflower Walnut Meat
yields 2 cups
1 1/2 cups raw walnuts
1/2 cup raw sunflower seeds
1 jalapeno, seeded, roughly chopped
2 tbl extra virgin olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt

Combine all of the ingredients in a food processor and pulse into fine pieces. Make sure not to overmix or you will end up with nut butter.

Cashew Sour Cream
1/2 cup raw cashews, soaked for 1 hour
1/4 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
pinch of salt

Drain the cashews and combine in a blender with the remaining ingredients. Blend until thick and creamy, adding more water if necessary to thin out the sauce.

Jicama Rice
1 small jicama, roughly chopped

Pulse in a food processor into fine rice-sized bits.

Raw Strawberry Pistachio Tart

This tart comes together and is ready to eat in less than 20 minutes! It's fresh and sweet, slightly tart and nutty. I know this sounds weird but it tastes exactly like a flavor reminiscent of my childhood. Remember when you got to the bottom of your box of Fruit Loops or Trix cereal and there was that fruity-sweet dust that covered the remaining bits? This tart tastes just like that! It's a totally bizarre comparison so I even had my husband try it and he agreed that strangely, it tastes just like that.

other raw desserts:
Raw Blueberry Cheesecake
Raw Peanut Butter Cups

Dates, pistachios, oats and sea salt make this simple crust sitting under fresh strawberry jam and juicy sliced strawberries on top.

Raw Strawberry Pistachio Tart
serves 8
2 cups pitted dates
1/2 cup shelled pistachios
1/4 cup gluten free (or old fashioned) rolled oats
1/4 tsp sea salt
1 lb fresh strawberries, divided
2 tbl raw agave

Combine the dates, pistachios, oats and salt in a food processor and blend until the mixture comes together in a ball.
Press into the bottom of a parchment lined 8" cake or tart pan.
Roughly chop 1/2 of the strawberries and pulse with the agave in the food processor into a chunky spread. Spread the strawberry jam on top of the crust, draining off some of the liquid so it's not so wet.
Top the tart with the remaining strawberries, thinly sliced. Cut into wedges and serve.

Healthy Peanut Butter Cups

Not only can you enjoy these peanut butter cups without the guilt, but you can make them in about 15 minutes and with only 4 ingredients! I also included a raw vegan version for those of you looking for an even healthier take on this classic treat.

Dark cocoa powder, coconut oil, agave and natural peanut butter make these peanut butter cups extra delicious without the added saturated fats, sugars and preservatives traditional pb cups have.

Peanut Butter Cups
makes 8 cups
1 cup dark cocoa powder
1 cup melted coconut oil
1/2 cup plus 2 tbl dark agave, divided
1/2 cup natural, unsweetened peanut butter

Line a muffin tin with 8 cupcake liners and grease.
Whisk together the cocoa powder, oil and 1/2 cup agave until smooth.
Pour a spoonful or so into the bottom of each one. Freeze for 5 minutes until set.
Combine the peanut butter and 2 tbl of agave together and spoon a mound into the center of each cup. Flatten slightly. Pour the remaining chocolate over the top and freeze 5 minutes more to set.
Enjoy!

Raw Version
1 cup cacao powder
1 cup coconut oil, warmed to liquid
1/2 cup plus 3 tbl raw dark agave, divided
1/2 cup raw peanut butter

Same directions, same great taste!

Raw Salted Peanut Butter Cookies

These days with everyone being on a different diet or discovering a new allergy sometimes it's the little things that you miss. When a friend of mine told me she was recently off gluten and sugar my mind immediately went to making a treat for her that she could enjoy.  These cookies don't require any effort, special ingredients or time for that matter. All you need is a good food processor that won't burn out after a couple of minutes! Don't forget the final step of adding the sea salt, it takes these cookies from "thanks for the cookies!" to "when can I get more?"

One Year Ago Today Double Chocolate Cherry Cookies
Two Years Ago Today Green Pea Pastilla, Charred Aubergine with Charmoula

Simply pureed almonds, medjool dates and peanut butter sprinkled with coarse sea salt and ready right out of the mixer.

Raw Peanut Butter Cookies
makes 12 small cookies
1 cup raw almonds
1 cup dates
1/2 cup raw peanut butter or unsweetened, unsalted natural creamy pb
1/2 tsp almond extract
water, if necessary
coarse sea salt

Blend the almonds in a food processor for 5 minutes until they break down into flour. Add the dates and blend 2 minutes more. Add the peanut butter and extract and blend until the cookies form a dough, adding 2-4 tbl of water if necessary.
Once the cookie dough is completely formed and as smooth as you can get it, scoop out into small balls and flatten.
Sprinkle the tops with sea salt and enjoy. Once chilled, they will be more firm but I enjoy these at room temperature.

Pattypan Squash & Chard Cakes with Raw Beet-Tangerine Salad

Boy am I a sucker for a good looking produce display. And if you've ever been into a Whole Foods you know that they excel in beautiful mountains, piles and stacks of fruits and vegetables. I went to the store with a small, general idea of what I wanted to make for dinner but left with the vegetables featured here in my basket. I can't resist seasonal, bright produce! Using these vegetables together came easily and tasted even better.

Pattypan squash, red chard, fresh dill and walla walla onions form into firm little cakes and cooked until crispy on the outside and creamy in the middle. Serve with a raw beet (the only way I like beets!) salad tossed in fresh tangerine juice and extra virgin olive oil.

Pattypan Squash & Chard Cakes
makes 8 medium sized patties
3 pattypan squash, shredded (or 2 summer squash)
1 tsp salt
1 medium sized yukon gold, peeled
1 tbl ener-g egg replacer
1/4 cup water
1/2 yellow onion, minced
1/2 bunch red chard leaves, thinly sliced strips
1 tsp roughly chopped fresh dill
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup cornmeal
2 tbl extra virgin olive oil, plus more for cooking

Combine the shredded squash and salt and let sit for 10 minutes.
Cook the potato completely.
Whip the egg replacer and water until thick and frothy.
In a large bowl, add the potato and mash completely. Add the onion, chard and dill. Squeeze out as much excess water as you can from the squash and add to the vegetables. Season with cayenne, pepper and more salt to taste. Add the whipped egg replacer, cornmeal and 2 tbl olive oil. Mix to combine.
Form into 8 patties and cook until golden brown on both sides.
I used my pancake griddle top to allow me to cook all 8 at once.

Raw Beet-Tangerine Salad
1 red beet, peeled, shaved
1 golden beet, peeled, shaved
juice from 1 tangerine, plus 1 tsp zest
2 tbl extra virgin olive oil
1 tsp roughly chopped fresh dill
salt, to taste

Combine the shaved beets in a bowl and toss with tangerine juice and zest, olive oil, dill and salt. For best results, chill and allow to marinate for 30 minutes.

Pistachio Coconut Truffles

I signed up for another half marathon yesterday sort of last minute as it is on April 3rd. So training starts now! Food is as much a part of training as running is, so I plan on staying away from flours and refined sugars. That doesn't mean I won't be posting recipes with some of those, as my husband is in no way running with me and would moan at the thought of eating so pure.
These truffles first involve making your own pistachio nut butter. A great alternative to peanut or almond butter and just as easy to make yourself. The combination of pistachios, figs, coconut and a bit of sweet and spice give a great energy boost and help with sweet cravings that might be lurking.
Unfortunately, a food processor is absolutely necessary to make a nut butter. The pistachios need to process for a considerable amount of time to get the creamy consistency needed. Of course, the texture is up to you, so taste as you go.
For raw truffles: Omit toasting the pistachios and coconut before hand and replace the maple syrup with agave.

Creamy pistachio butter truffles sweetened with figs and a bit of maple syrup and rolled in toasted coconut, cinnamon and cardamom.

Pistachio Coconut Truffles
makes 12 walnut sized truffles
1 cup pistachios
1/4 cup dried figs
1/4 cup maple syrup
1/4 cup untoasted desiccated coconut shreds, plus more for garnish
1 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp cardamom

Toast the pistachios in a dry saute pan.
Transfer to a food processor and process for 5-10 minutes, wiping down the sides every couple minutes.
Add the figs, maple syrup, 1/4 cup untoasted coconut, vanilla, cinnamon and cardamom.
Blend until completely combined and as smooth as you can get.
Toast reserved coconut flakes for garnish in a dry saute pan until golden brown.
Form balls then roll in toasted coconut flakes. Keep in a sealed container at room
temperature.

Raw Blueberry Cheesecake

Raw foodists need some love too, and why not do it with cheesecake? This texture of this cheesecake is really dependent on how good your food processor is. Don't try this in a blender, it is far too thick.

Creamy cashew-based cheesecake, blended with blueberries and a pecan, walnut crust.

Crust
1 cup raw walnuts
1 cup raw pecans
1 tsp cinnamon
1 tsp sea salt
2 tbl dried coconut flakes
2 tbl agave nectar

Filling
1 1/2 cup raw cashews
6 tbl coconut butter, melted
2 tbl soy lecithin*
1/4 cup lemon juice
6 tbl agave nectar
1 vanilla bean, seeds scraped
1 pint of blueberries

Combine the pecans and walnuts in one bowl and cover with water. Do the same with the cashews. Soak both bowls of nuts for 3 hours. Then drain and rinse.
In a food processor, combine the pecans, walnuts, cinnamon and sea salt and pulse until crumbly. Add the agave and pulse until it comes together. Press half of the crust into the bottom of a 6" spring form pan.
Clean the food processor bowl to use again. Add the cashews and blend for 4 minutes until creamy. Add the coconut butter, soy lecithin, lemon juice, agave and vanilla bean seeds. Blend 4 more minutes. Once completely creamy, add the blueberries and blend until there are no chunks. Spoon the cheesecake mixture over the crust, and top with remaining crust crumble.
Freeze for one hour.
When ready to serve, cut into slices while frozen and then let sit in the fridge until ready to eat.

* soy lecithin can be found in the vitamin/herbal section of most health food stores, sold in granules.