Adventures in Raw Food

Category: Recipes

  • Raw Summer Soft Fruit Crisp or Crumble

    This was a riff on my first raw fruit crisp or crumble, only instead of being merely fantastic, this one is divine! I used peaches and nectarines as my summer soft fruits, but you can also use plums, or really anything you want! If you aren’t vegan, this is incredible warm from the dehydrator with a little cream drizzled over the top!

    Raw Summer Soft Fruit Crisp

    Topping:

    1 cup organic walnuts
    1 cup organic almonds
    1/2 cup organic shredded coconut
    4 medjool or other moist organic dates, pitted
    1 Tablespoon agave nectar

    Filling:

    3 to 4 ripe organic nectarines
    3 to 4 ripe organic peaches

    Directions:

    Cut fruit into quarters or smaller, and process in food processor until cut into approximately 1/4-to-1/2 inch size pieces.

    Pour fruit into a pan that will fit in your dehydrator – anything 4 x 4 up to 8 x 8 will do! I’ve used both a 4×4 and an 8×8 plastic container (such as Rubbermaid or Tupperware) although you could use a cake pan. I prefer a smaller (such as 4×4) container, as it gives you a deeper filling base – I think that 8×8 makes the filling base too shallow.

    Place all topping ingredients in bowl of food processor with the ‘s’ blade (the curved cutting blade). Pulse until all ingredients are uniformly processed and crumbly, with crumbs no larger than pea-sized.

    Spread the topping on top of the filling, spreading it evenly all over.

    Put the pan in the dehydrator, near the middle, at 115 degrees, for 2 to 4 hours. You can eat it any time after about 2 hours, but 4 hours is best.

    Yum!!!

    Here are some pictures of my original raw berry fruit crisp – the summer fruit crisp looks the same, just different fruit:

    In the dehydrator:

    Just out of the dehydrator:

    With a little corner cut out so you can see the filling:

    Enjoy!

  • Raw Chocolate Coconut Cream

    Ohmygawd this is so good, and so darned easy to make, you’ll think of all kinds of uses for it!! From frosting and filling, to truffles, to ganache, to just eating it out of the bowl with a spoon – you’d better sit down because this raw Chocolate Coconut Cream is going to make you weak in the knees!

    Annie’s Chocolate Coconut Cream

    Raw organic coconut butter
    Raw cacao powder
    Raw agave nectar

    Take 2 parts raw coconut cream, to about 1 part raw cacao powder. Add a bit of agave nectar to make it easier to mix, and once mixed, add more agave nectar until cream mixes desired sweetness and consistency.

    Really – you have to try this, it’s incredible.

    This Recipe Uses These Products:

    Coconut Butter (Coconut Meat Puree), Raw, Organic, 16 oz. Certified Organic Kosher Raw Vegan Healthy Cacao Chocolate Powder - 16 Ozs. Light Agave Nectar Syrup 16 oz(100 % Pure Raw Cetified Organic)

  • Jessica’s Mostly Raw Lasagna

    This raw lasagna is “mostly raw” because of the use of organic tomato sauce. It is absolutely delicious, and can be made entirely raw by making your own raw tomato sauce (liquify fresh tomatoes in a blender or food processor with some fresh oregano and basil, and strain out the liquid). Says Jessica of this recipe, “Even those who have been resistant to the whole raw/slightly cooked food, were going back for seconds of this raw lasagna!!”

    Jessica’s (Mostly) Raw Lasagna

    1 zucchini
    2 tomatoes
    organic garlic powder
    dried or fresh organic oregano
    dried or fresh basil
    organic tomato sauce

    Parmesan Cheese:

    One part sesame seeds
    One part celtic sea salt

    Lasagna:

    Slice zucchini in very thin, flat, slices, lengthwise (like
    lasagna noodles).

    Slice tomatoes in the same manner.

    In a baking pan, place a layer of zucchini on the bottom, and then layer with one layer of tomato slices, and sprinkle with a small amount of garlic powder, basil, and oregano. Continue this until the all of your zucchini and tomato slices are used up. Cover with organic tomato sauce.

    Place in dehydrator to warm or, if you don’t have a dehydrator, warm in low oven until just slightly warmed to meld the flavours together.

    Parmesan Cheese: Mix ingredients together and process in food processor until the consistency of parmesan cheese.

  • Jessica’s Raw Sugar-Free Gluten-Free Wheat-Free Yeast-Free Soy-free Vegan Chocolate Mousse

    Yes, the name is a mouthful – but wait until you get your own mouth full of this delicious treat! Says Jessica “I developed this recipe for my boss’ wedding shower. People went NUTS for it, even those who were psyched out by the title “raw” went back for seconds!!”

    And you will too!

    Jessica’s Raw Sugar-Free Gluten-Free Wheat-Free Yeast-Free Vegan Chocolate Mousse

    1 cup raw chocolate coconut butter
    1 ripe avocado
    ¼ cup water
    2 Tablespoons raw cacao powder
    3 Tablespoons raw agave nectar
    1 can raw coconut milk, separated (use only the creamy part – use the water for something else)
    ¼ teaspoon Celtic sea salt

    Place ingredients in bowl, whisk until smooth, and serve, or chill.

  • Easy Raw Trail Mix with Raw Chocolate, ‘Roasted’ Raw Pumpkin Seeds andRaw Sunflower Seeds, and Goji Berries

    Eating raw foods doesn’t have to be complicated or take lots of time. For example, this raw food trailmix takes all of five minutes to make. Consisting of raw chocolate nibs, raw pumpkin seeds and raw sunflower seeds which have been “roasted” in the dehydrator (you buy them pre-made!) and goji berries, this raw trailmix is that is sweet, salty, fruity and crunchy is sure to satisfy any nibbling craving you have, and is so very good for you!

    Each of the ingredients is available, already prepared, at your local healthfood store or online (including in our raw foods online store)!

    Raw Trail Mix

    Equal parts:

    Raw chocolate nibs
    Sprouted and dehydrator-roasted raw pumpkin seeds
    Sprouted and dehydrator-roasted raw sunflower seeds
    Goji berries

    Mix the equal parts of raw chocolate nibs, raw pumpkin seeds, raw sunflower seeds, and goji berries in an airtight container. Close the container, and shake to mix.

    Snack and enjoy!

  • Super Easy Yummy Peachy Dinner Salad

    This salad is super easy, and super yummy! But don’t let its simplicity fool you – you’ll want to make – and eat – it again and again!

    Enough organic mixed greens for 2-3 servings (3-4 good handfuls)
    1 avocado, diced
    1 ripe peach, diced
    Balsamic vinaigrette

    Mix, and enjoy!

  • Fabulous Raw Fruit Crisp or Fruit Crumble Recipe

    This recipe for a raw fruit crisp (or raw fruit crumble) is absolutely fabulous! And it’s very easy to make!

    Fabulous Raw Fruit Crisp or Fruit Crumble Recipe

    Topping:

    1 cup organic walnuts
    1 cup organic pecans
    1/4 cup uncooked quick oats
    1/2 cup organic shredded coconut
    4 medjool or other moist organic dates, pitted
    1 Tablespoon agave nectar

    Filling:

    1 small container strawberries (mine are 8.8 ounces or 250 grams)
    1 small container blueberries (6 ounces or 170 grams)
    1 small container raspberries (4.4 ounces or 125 grams)
    1 Tablespoon agave nectar

    Directions:

    Place all topping ingredients in bowl of food processor with the ‘s’ blade (the curved cutting blade). Pulse until all ingredients are uniformly processed and crumbly, with crumbs no larger than pea-sized.

    Empty topping out of food processor into another bowl and set aside.

    Put food processor bowl back together (do not rinse or clean) with the ‘s’ blade.

    Rinse all of the berries and let drain well. Keep each type of berry separate.

    Remove any leaves and stems from the strawberries. Cut the strawberries in half (if they are very large cut them in quarters).

    Put the strawberries in the food processor and pulse them just a little, until they are chopped, but not too finely.

    Now add the blueberries to the food processor and pulse again, just enough to chop the blueberries up a bit.

    Finally, add the raspberries and the agave nectar, and pulse again to get all of the berries finely chopped and well mixed and the agave nectar well incorporated.

    Spread the filling evenly in the bottom of an 8×8 pan. I use a square 8×8 plastic container (such as Rubbermaid or Tupperware) although you could use a cake pan.

    Spread the topping on top of the filling, spreading it evenly all over.

    Put the pan in the dehydrator, near the middle, at 115 degrees, for 2 to 4 hours. You can eat it any time after about 2 hours, but 4 hours is best.

    This is so scrumptious! You can also try other berry combinations (such as blackberries and raspberries).

    Here are some pictures:

    In the dehydrator:

    Just out of the dehydrator:

    With a little corner cut out so you can see the filling:

    Enjoy!

  • Pureed Raw Butternut Squash with Agave, Allspice and Cayenne

    Oh man oh man, this raw butternut squash recipe is so easy and so good! And if you’re lucky enough to live near a store that sells prepackaged cubed organic butternut squash, you have it made! We discovered it at Whole Foods. But you can of course use a whole butternut squash and cube it up.

    Pureed Raw Butternut Squash with Agave, Allspice and Cayenne

    16 ounces cubed butternut squash
    Salt
    Pepper
    Agave nectar
    Ground allspice
    Ground cayenne (red pepper)
    1/4 cup water

    Put the cubed raw butternut squash in the food processor with the “s” blade (the chopping blade that looks like an “s”). Add about 1/4 cup of water (ideally use filtered water).

    Process (if your food processor has speeds, use high speed) the squash and water until completely pureed and smooth. It will take a few minutes and you will need to stop the processor a few times and scrape the sides.

    When the squash is completely pureed and smooth, add salt and pepper to taste.

    Spoon the squash into serving bowls. Drizzle just a small drizzle of agave nectar in a swirl in the center of the bowl on top of the squash puree. On top, sprinkle just a dash of ground allspice, and on top of that just a dash of cayenne (red) pepper.

    This is so delicious!

    Serves 2.

  • Raw Carrot Coconut Macaroons

    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.

  • Easy Raw Broccoli Raisin Salad – and Kids Love It

    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.