Tuesday, September 18, 2012

Raw Nori Roll Recipe

Serves 6
Blended, soaked sunflower seeds replace unhealthy white rice in these colorful veggie rolls.  Collard leaves add firmness and keep the rolls from getting soggy. For the filling, you can substitute your favorite raw veggies, sprouts & dressings!
1. Place sunflower seeds in large bowl, cover with cold water, and soak 4 hours. Rinse, and drain.
2. Transfer sunflower seeds to food processor, and add 2 green onions, cilantro, lemon juice, liquid aminos, garlic, and ¼ cup water. Purée until creamy. Set aside.
3. Tear spines out of collard green leaves and cut to half the size of nori sheets.
4. Lay 1 nori sheet, rough side up, on cutting board. Place collard leaf piece on nori sheet, covering half of sheet nearest you. Spread 2 Tbs. sunflower seed mixture on collard green with spatula. Stack carrot strip, cucumber strip, avocado slice, green onion, and sprouts in narrow line 1 inch from long edge of nori sheet. Fold nori sheet over vegetables, and roll sheet away from you as tightly as possible using our bamboo sushi mat. Dab edge of nori sheet with water to seal and close. Repeat with remaining ingredients. Cut each roll into 6 bite-size pieces with serrated knife. Arrange pieces on bed of collard greens, and sprinkle with sesame seeds, if desired.

Recipe Adapted from the Vegetarian Times.

Thursday, September 06, 2012

Raw Spicy Pepitas (Pumpkin Seeds)

Ingredients:

Raw, Organic Pepitas (Pumpkin Seeds)
Organic Cayenne Pepper Powder
Celtic Sea Salt

Soak raw pepitas (pumpkin seeds) in warm filtered water with sea salt and cayenne pepper for 6-8 hrs.  Adjust salt and pepper to your personal preference.

Drain & spread in a single layer on a dehydrator tray.  Dry at no more than 150 degrees until crisp.  We set the dehydrator on 145 degrees and it took about 6 hrs.

Tip: These are great on salads or mixed in with other nuts & seeds in your favorite trail mix!

Raw Chai Tea Latte Recipe


Fall is around the corner & with that comes rich fall flavors. One of our favorite things to make is Raw Chai Tea Lattes! This recipe will have you heading for the blender on a regular basis! The combination of ginger, spices & rich nut milk soothes, satisfies & leaves a warming & memorable impression.  
This Indian chai tea recipe is caffeine-free, vegan, and suitable for a raw food diet.

Prep Time: 15 minutes

Soak Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4 cups

Ingredients:

  • 4 cups water
  • 1 1/2 cups soaked walnuts , almonds or other nuts 
  • 4 cinnamon sticks or 1 teaspoon cinnamon 
  • 2 tablespoons green cardamom pods or 1 teaspoon ground cardamom
  • 1/2 teaspoon whole cloves or 1/4 teaspoon ground cloves
  • 1/4 teaspoon whole black peppercorns or pinch fresh ground pepper
  • 1/2 cup sliced ginger
  • 1/4 cup agave nectar , liquid stevia , or coconut sugar to taste

Preparation:

Place all of the ingredients except the agave nectar (or natural sweetener) in a blender & blend on high speed for 30 to 40 seconds or until the nuts are thoroughly ground. Pour the mixture through a nut milk bag & squeeze out any remaining liquid.
Rinse the blender and pour the spiced nut milk back into it. Add the agave nectar(or natural sweetener), blend for a few seconds, taste and adjust any of the flavors or sweetener to your liking before serving.
Enjoy your raw food chai latte!