Saturday, February 27, 2010

Raw Tacos with Cashew Cheese

Taco "Meat" Ingredients

1-1/2 cups raw walnuts, finely ground in the food processor
1-1/2 tsp. ground cumin
1-1/2 tsp. chili powder
3/4 tsp. ground coriander
2 Tbsp. Nama Shoyu (raw soy sauce)

Combine the walnuts, cumin, chili powder and corinader and mix well. Drizzle Nama Shoyu over all and mix well again. It's just that easy :)

Creamy Cashew Cheese Ingredients:

1/4 cup fresh lemon juice
1/4 cup Nama Shoyu
1/4 red bell pepper, chopped
2 to 3 cloves garlic, peeled
1-1/4 cups raw cashews, macadamia nuts, pine nuts or a combination

Combine all ingredients in a high-speed blender until it's creamy and smooth. Yum!

I had some onion bread made so I spread the cheese on then topped it with the walnut mixture, salsa, lettuce and cilantro. It was SO yummy!! You could easily just put the mixture onto a collard leaf, lettuce leaf or your favorite Raw base. Enjoy!

This recipe is originally from Rawvolution by Matt Amsden. It is a fabulous book full of doable, gourmet and living cuisine. It's a must-have for sure!

Click HERE for a printable version.


Rusher's Shake

3/4-1 cup hemp, almond, coconut or rice milk
3/4 cup ice (or use frozen fruit)
1/2 banana- (optional)
6 strawberries
1/2 cup fresh or frozen chopped pineapple (no canned)
1/2 Tbs. honey/agave nectar or a pinch or two of stevia
1 Tbs. LSA

Blend together and serve immediately.

Click HERE for a printable version. 

Raw Tabouleh

I get this Tabouleh regularly at my local co-op and it is SO good! I like it even better the second day. Parsley is great for digestion and this is a great way to get a lot in your diet. The added bonus comes from the hempseeds which are full of EFA's and amino acids.


2 cups tomatoes, seeded and diced
4 cups chopped parsley
1 cup chopped fresh mint
1/2 cup sliced green onion
1/4 cup raw hempseeds
6 Tbs. olive oil
4 Tbs. lemon juice
1 tsp. sea salt

Place the tomatoes in a colander and allow the liquid to drain off. ( I put mine in the colander then set it on a paper towel to absorb the moisture.) In a bowl, combine green onions, parsley and mint and toss together. In a separate bowl, combine the olive oil, lemon juice and sea salt and whisk. Pour over parsley mixture and mix well. Gently stir in the tomatoes and hemp seeds.

Click HERE for a printable version. 

Raw Granola

Well guess who got creative in the kitchen........ me! I combined a few recipes to come up with some very yummy, easy, Raw Granola:)~ It requires a little bit of prep before hand but you'll be glad you waited because it's delicious! I soaked then dehydrated all of my nuts before I combined the mixture. This required it to be in the dehydrator for less time for the final product.

Dry Ingredients:

1/2 cup sunflower seeds, soaked, drained and dried
3 cups of almonds, walnuts or pecans or a mix of all to equal 3 cups, soaked, drained and dried
2/3 cup buckwheat groats, soaked and sprouted then air dried a bit on the counter
1/2 cup unsweetened coconut

Binding Ingredients:

1/3 cup plus 1 Tbsp. Agave Nectar
3 Tbsp. coconut oil warmed to liquid in warm water or in the sun
1 tsp. natural vanilla extract (Frontier)
1/4 tsp. natural almond extract (Frontier)
3/4 tsp. sea salt
1 tsp. cinnamon

Pulse the sunflower seeds, and almonds, walnuts or pecans 10 times in food processor fitted with the "s" blade. Add the buckwheat groats, coconut, and all of the binding ingredients then pulse just until it comes together. If you like it chunkier, pulse the dry ingredients then transfer to a bowl and stir in the binding ingredients.

Spread in a thin layer on a Teflex sheet that has been placed on a mesh screen in your dehydrator. Dehydrate at 105-110 for about 8 then transfer to the mesh screen until crispy, about 4 more hours or so.

Turns out desperate times produce yummy granola:)

Click HERE for a printable version. 

Raw Fudge

I invented this because I had a little bit of a sweet tooth and a chocolate craving. I store it in the fridge and take one little piece out every now and then : )

1/2 cup raw nut butter of choice
1-1/2 cups organic shredded coconut
1/4 cup raw cacao powder
1/3 - 1/2 cup agave nectar
1-2 Tbsp. organic coconut oil, melted

Place all of the ingredients in the food processor and process until smooth. Place in an 8x8 pan that is lined with parchment or wax paper. Place in fridge until set and viola, yumminess! 

Click HERE for a printable version. 

Raw Crunchy Apple Cinnamon Cereal

I had been feeling really full after eating my Fabulous Raw Granola so I got creative again and invented this fast digesting buckwheat groat cereal. Enjoy!

Serves 10


2 cups buckwheat groats, sprouted
1/2 cup ground almonds
1/2 cup shredded coconut, optional
1 medium apple, peeled, cored and chopped fine
5 Tbs. agave nectar
2 Tbs. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon or more if you like

I just put all of the ingredients together into a bowl and mixed. Place on Teflex sheets and dehydrate for 24 hours at 108 degrees. Enjoy!

Nutrients per serving:

235 calories
8 grams fat
6 grams protein 

Click HERE for a printable version. 

Raw Coleslaw

I got this recipe from my local co-op. It is the BEST raw coleslaw I've had. I think the addition of the dill is really what makes this recipe pop!


1/2 pound green cabbage, sliced thin
1/2 pound red cabbage, sliced thin
1-1/4 cups carrots, grated
1/2 bunch green onions, sliced (I don't use these)

3/4 cup sunflower seeds, soaked for an hour and drained
4 Tbs. olive oil
1 Tbsp. nama shoyu (raw soy sauce)
2 Tbsp. apple cider vinegar
1/2 cup water
2 Tbsp. fresh dill, minced
1/2 Tbsp. minced garlic
1 tsp. fresh oregano, minced
1 teaspoon lemon juice

Place cabbage, carrots, and green onion in a large bowl. Place the rest of the ingredients in a blender and blend until smooth. Pour over vegetables and mix well. Yep, it's that easy! :)

Click HERE for a printable version. 

Sweet & Sour Tahini Dressing

1/2 cup apple cider vinegar
4 Tbsp. olive oil
1-2 Tbsp. tahini
1/4 cup Bragg's
4-5 Tbsp. agave
1 tsp. garlic powder
1 tsp. thyme
1 tsp. fresh ginger, minced
1/8 tsp. cayenne pepper

Blend all ingredients in a blender until smooth. Keep refrigerated. Enjoy!

Click HERE for a printable version.

Raw Apple Walnut Bread

I found a delicious recipe for savory onion bread on Kristen's blog and have since modified it several times for delicious new treats. My current favorite is this delectable Apple Walnut Bread. The best part is that it has SO much added nutrition! I just had to share it with all of you : )

2 lbs. net weight, peeled and cored apples
1 lb. net weight, zucchini
6 oz. grated carrot
3/4 cup walnuts, ground coarsely
1/2 cup hemp protein powder
3/4 cup chia seeds
1 tsp. cinnamon
1 tsp. cardamom
1 tsp. alcohol-free vanilla
1/4 tsp. salt
2 tsp. lemon juice
1/2 cup agave nectar or date paste

Process apples and zucchini in food processor until they are medium to finely chopped. They can be fairly fine but you don't want to process them until they are mushy or watery. Place them in a large bowl with remaining ingredients and let stand for 5 minutes so the chia seeds can soak up any of the excess moisture. Spread to about 1/2 inch thick on two dehydrator trays with paraflex sheets. Dehydrate for 1 hr. at 130 degrees. Score into 9-16 pieces per tray then reduce temperature to 105 degrees and dehydrate for another 8 hours Flip bread onto mesh trays then dehydrate for another 6-8 hours depending on how soft you prefer it to be. I like mine softer so I turned the temperature down to a little under 105 and dehydrated it about 8-9 more hours on the last round. I store mine in the freezer and eat it plain or for a special treat I put some of my Lemon Cashew Cheez on top, yum!

Nutrition facts per serving: (based on 32 pieces)

Calories 70
Fat 3
Protein 2
Fiber 3

Click HERE for a printable version. 

No-Cook Best-Ever Applesauce

When I want the flavor of fresh, but don't have time to bother with peeling and cooking, I use this amazing trick. When apples freeze they become soft and mushy, making it a snap to peel and mash them. Get your kids to help with the peeling part- it's fun and messy:) What child wouldn't love that?

4-6 medium apples, washed, unpeeled, cored and quartered
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. fresh lemon juice

Place all ingredients in a large Ziploc bag. Toss well to distribute evenly. Place in freezer for at least 4 hours. Remove from freezer and allow to thaw for an hour or more. Gently rub skin from frozen apples and place apple pulp into a serving bowl. Mash with fork or potato masher. Serve cold.

Courtesy of The Eat-Clean Diet Cookbook

Click HERE for a printable version. 

No-Bake Almond Oat Energy Bites

Yummy, easy, no-bake and vegan to boot:} These only take 30 minutes or less!

Ingredient List

Makes 24 1-inch balls
  • 2 1/2 cups rolled oats (Raw or regular)
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/2 cup raisins
  • 2 Tbs. raw sunflower seeds
  • 1 tsp. cinnamon
  • 1/2 cup almond butter
  • 1/3 cup plus 1 Tbs. honey
  • 2 Tbs. barley malt syrup or agave nectar
  • 1 tsp. vanilla extract


  1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.
  2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
  3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

Nutritional Information

Per BALL: Calories: 148, Protein: 5g, Total fat: 6g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 2mg, Fiber: 2g, Sugars: 8g

Click HERE for a printable version. 

Nicole's Raw Vegan Oat Flax Cookies


2 cups Raw oats, grind in coffee grinder to make flour
1/2 cup flax meal
5 to 6 Tbsp. agave
3 Tbsp. almond butter
2 Tbsp. coconut oil
1 tsp. alcohol-free vanilla
dash of sea salt

1/3 cup carob chips (optional)

Mix all in the food processor until smooth. If you would like carob chips in these mix them in by hand. Drop by Tbsp. onto parchment paper and chill until set. Enjoy!

Click HERE for a printable version. 


3 cups raw whole linseed(flaxseed)
2 cups raw whole shelled sunflower seeds
1 cup raw whole almonds

Grind each until fine then mix together. Store in an airtight glass jar in the fridge.

A coffee grinder works great for grinding the nuts and seeds. I suggest you have one just for the purpose of grinding the LSA.

The mixture has a nutty, slightly sweet taste. It is yummy sprinkled on oatmeal, fruit, rice or just about anything:)

LSA is a good source of fiber, protein, essential fatty acids and minerals. I use this often!

Click HERE for a printable version. 

Lemon Dessert Cashew Cheez


1-1/2 cups cashews, soaked at least 1 hour
6 Tbs. lemon juice
6 Tbs. agave
6 Tbs. coconut oil, melted
1/4 cup water
1/2 tsp. vanilla extract
1/2 tsp.nutritional yeast
1/4 tsp. sea salt
2 Tbs. lemon zest


Blend all ingredients in the Vita-Mix until smooth.

Refrigerate. Will keep for 5-6 days.


Click HERE for a printable version. 

Kale Chips

Step 1: Pull kale leaves from the stems into a little bigger than bite-size pieces. (They will shrink as they dry)

Step 2: Wash and dry leaves. I do this by placing my salad spinner bowl in an extra large bowl of water, it makes it so much easier. It's also great because I can water my plants with the wash water instead of dumping it down the drain : ) Then spin away!

Step 3: Make the sauce by putting these ingredients in the Vitamix:

1 red bell pepper, chopped
1 cup cashews that have been soaked for 8 hrs. and drained
1 Tbsp. nutritional yeast
3-4 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. agave nectar

Blend these until smooth and creamy. Imagine the consistency of ranch dressing.

Step 4: Pour sauce over kale leaves in a big bowl and stir until the leaves are all well coated.

Step 5: Place on paraflex sheets in the dehydrator and dry for about 8-10 hours at 108 degrees.

Step 6: Avoid eating them all at once off of the trays : )

Click HERE for a printable version. 

Fresh Juice Recipes

Apple Pie Juice

Juice together:
4 large sweet apples 
1 large carrot.
Sprinkle 1/4 tsp of cinnamon and 1/4 tsp of nutmeg over your juice and stir.
Serve over ice.
Drink immediately.
This juice is good for eyes, skin, hair, ulcers, regularity, detoxification, colds and flu.

Green Apple Juice

Juice together:

2 green apples
4 stalks of celery
8 stalks of bok choy (Chinese cabbage)
¼ pound of spinach
1 punch of parsley

This makes 2 cups of green juice.

This juice drink helps your hair, skin, bad breath, colds, flu, digestion and gout. It’s great for general cleansing.

Fresh V8 Juice

Juice together:
2 tomatoes
1 carrot
1 celery stalk
2 leaves of lettuce
1 handful of spinach
1/2 handful of parsley

Green Cleansing Juice

Juice together:

2 celery stalks
handful of kale
handful of spinach
handful of parsley
1 oz. wheatgrass juice

Morning Jump Start

Juice together:

3 carrots
1 beet
1/2 inch fresh ginger
1/2 lemon
1 clove of garlic

Alkaline Sweet & Sour Juice

Juice together:

1 orange
¼ grapefruit
¼ lemon with skin

Remember to discard the peel from the orange and grapefruit, leaving as much of the white pith on them as possible.

Alkaline Carrot-Cabbage-Celery Juice

Juice together:

2 carrots
3-inch wedge of cabbage
1 stalk of celery

Natural Laxative Juice

Juice together:

2-3 apples
1 pear

Blood Purifying Juice

Juice together:

3 Golden Delicious or other sweet apples
8 strawberries

Green and Pink Carrots

Juice together:

4 carrots
1 beet with greens
5 - 6 leaves of Romaine or other leaf lettuce
3 - 4 leaves of spinach

Summer Garden Juice

Juice together:

Handful of spinach
3 stalks of celery
2 stalks of asparagus
1 large tomato

Purifying Juice

Juice together:

3 carrots
1/2 cucumber
1/2 beet with the greens

Renew You Juice

Juice together:

8 large carrots
1/2 large beet
1/2 turnip
1/2 parsnip
5 celery stalks
1/4 rutabaga
1/8 head red cabbage
5 radishes
1 large apple
1 cup cranberries

Swiss Chard Delight

Juice together:

4 carrots
2 apples
½ cucumber
1 stalk celery
1 small bunch Swiss chard

Veggie Heaven

Juice together:

2 large carrots
3 stalks celery
1/2 cup parsley
4 large spinach leaves
1/2 beet root
1/2 cup alfalfa sprouts


Click HERE for a printable version. 


Conquering Lion Cashew Cheez


2 C Cashews
1 C Filtered water
1/3 C Red bell pepper, diced
2½ Tbl Green onion, diced
2 Tbl Cilantro, minced
1 tsp Garlic, minced (optional)
3 tsp shoyu, or to taste
1/2 tsp Sea salt, or to taste
Pinch Crushed red pepper flakes


1. Blend cashews with filtered water until smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.

2. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well. I pulse mine a few times in the Vitamix. Refrigerate and serve with flax crackers, veggies, over salad or as a spread for nori wraps, yum!

  • Delicious when made with macadamia nuts or pine nuts.
  • Blend 1 C of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients.
  • Replace cilantro with other fresh herbs.
  • Add ¼ C grated carrots or beets.
  • Replace bell pepper with other fresh veggies.
Serving suggestions
  • Use as a dip for Flax Crackers.
  • Use as a spread in Live Nori Rolls or scoop into a salad.
Click HERE for a printable version. 

    Chocolate Crunch Hazlenut Macaroons

    I found this recipe last week on my blogger friend Kristen's site. I might just have to smack her for posting it because they are so addictive, easy and fabulous!;) Thanks so much for letting me post this Kristen, you are a daily inspiration!

    I would wait until next week to post it but I promised a few friends I would put it up. It doesn't matter if you're Raw, vegan or SAD, these are a great treat! Enjoy!

    By Kristen Suzanne of

    1 cup hazelnuts*

    1 cup raw chocolate powder

    1 cup dried coconut, shredded & unsweetened

    1/2- 3/4 cup raw agave nectar

    2/3 cup coconut butter

    1/2 cup raw cacao nibs

    3/4 teaspoon cinnamon

    1/4 teaspoon Himalayan crystal salt

    Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier.

    Use a tablespoon measurement to spoon out the batter and place on a cookie sheet (I like using a tablespoon size ice cream scoop). Freeze for up to an hour and enjoy.

    Yep, they're that easy!

    *Kristen's favorite way to make these is with hazelnuts, but if you don't have those on hand, you could try other nuts or seeds.

    Yield 35 macaroons(unless I make them;D) 

    Click HERE for a printable version. 

    Two Cabbage Coconut Slaw

    The coconut milk adds creaminess without adding unnatural fats like you get with mayo. I hope you enjoy this, I know I did : )
    • 1 cup purple cabbage, shredded
    • 3 cups green cabbage, shredded
    • 2 medium carrots, shredded
    • 1/2 small red onion, sliced thinly into strips
    • 1/4 to 1/2 cup chopped fresh parsley or dill (I prefer dill, it's a personal preference)
    • 1 cup coconut milk
    • 1/2 teaspoon sea salt, or to taste
    • 1/2 teaspoon celery seed
    • 1 tablespoon fresh lime juice
    • 2 tablespoons olive oil
    • 1/4 teaspoon cayenne pepper

    Toss cabbage, carrots, onion and parsley or dill together in a bowl. In a separate bowl, mix coconut milk, sea salt, celery seed, lime juice, olive oil and cayenne pepper. Toss dressing with cabbage mixture. Let it sit and chill for awhile before serving to allow the flavors to blend.
    Makes 10 servings. Serving size 1/2 cup.

    Click HERE for a printable version.

    Banana Hammocks

    (serves 1)

    1 banana, peeled
    Nut butter of choice
    Fun toppings: dried fruits, nuts, coconut, mesquite powder, maca, etc.
    Chocolate! (nibs, shavings, chips, syrup, crumbled fudge babies, cocoa…)

    It’s pretty simple to make, but here are directions *just in case*: Slice the banana down the middle and spread both sides with the nut butter.  Go to town with the toppings.  Smoosh together.  See: fool-proof!

    Thanks for the recipe Chocolate Covered Katie!

    Click HERE for a printable version. 


    Avocado Lettuce Wraps

    This is my fave lunch/dinner as of late and it's so easy!


    1/2 avocado
    1/2 cup shredded beet or red cabbage or both
    1/2 cup shredded carrots
    alfalfa sprouts
    1 tomato chopped or sliced

    Crisp romaine lettuce

    Wrap up first 5 ingredients in romaine lettuce and enjoy! You can also drizzle a little of you favorite Raw dressing inside or just a little olive/flax/hemp oil. These are so easy to whip up in a hurry. A lot of times I'll just grab whatever veggies I have in my fridge and throw them in lettuce and eat up!

    Click HERE for a printable version. 

    Almond Milk

    Ever wanted to make your own milk? As a soy/dairy-free consumer, I was excited to find this recipe for making my own almond milk. I love this recipe because I control what goes into it:) This is a delicious nutmilk, easy to make, nutritious, and satisfying.

    1-1/2 c. organic, raw almonds, which have been soaked overnight then drained
    4 cups water, purified
    1/4 tsp. vanilla or a combination of vanilla and almond flavoring, if desired
    1/4-1/2 tsp. sea salt
    1-2 Tbl agave nectar, if desired

    Put almonds, water, flavorings, salt and agave into a blender and blend at hight speed until very smooth and creamy.

    Pour into a nut milk bag to strain. The first time I tried this I didn't have a nut milk bag so I put two layers of cheesecloth in a strainer to drain the mixture.

    Chill and serve.

    This will separate when in the refrigerator, so stir before using.

    For variation in flavor and nutrition, use cashews, pecans, Brazil nuts, or hazel nuts, combining some sesame or sunflower seeds if desired.

    Click HERE for a printable version.