Adventures in Raw Food

Wondering what to do with leftover carrot pulp from making carrot juice? Try these wonderful raw macaroons made with carrot pulp and coconut!

Raw Coconut Carrot Macaroons

2 cups carrot pulp
2 cups organic shredded coconut
1/2 cups organic raisins
1/3 to 2/3 cup agave nectar

Mix all ingredients in a bowl. Knead together well.

Squeeze a walnut-sized amount of the mixture in your fist, squeezing out any liquid. Place macaroons on Teflex sheet and dehydrate about 10 or so hours, until the consistency you want. We actually have ‘overdehydrated’ these so that they were crisp and not at all moist or chewy and my family still loves them! Kids always ask for more!

You can buy organic raisins, organic shredded coconut and agave nectar from Amazon.

This is my recipe for easy broccoli raisin salad, and kids (and grownups) love it! And it’s so easy!

1 head raw broccoli (or equivalent amount of brocolli crowns or florets)
1/4 to 1/3 cup raisins
1/4 to 1/3 cup raw sunflower seeds
1 bottle Annie’s Naturals Goddess Salad Dressing

If possible, soak sunflower seeds and raisins in water for a couple of hours beforehand, but it is not necessary.

Chop or tear the broccoli florets into a bowl. Reserve any broccoli stalks to snack on.

Mix the broccoli florets, sunflowers and raisins (drained if you soaked them) in a bowl.

Mix with enough dressing to coat everything. How much you use will depend on how coated or wet you like your salad.

If you aren’t familiar with Annie’s Goddess Dressing, well, it’s fantastic, and all natural and organic, and very very tasty! It’s also wonderful in all sorts of other things, and great as a veggie dip! You can buy Annie’s Naturals Goddess dressing here.