Monday, July 27, 2015

Raw Coconut Macaroons

Ingredients:

Directions:

Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.

Mix coconut butter, agave, vanilla vodka and salt in a large bowl.

Add 2 cups of finely shredded coconut and mix well.
Scoop small tablespoons of mix onto a dehydrator tray/sheet.
Dehydrate at 107ÂșC for 24-36 hours, until the macaroons are dry on the outside (or there's none left :), whichever comes first)

Tuesday, July 21, 2015

Gingered Sea Vegetable Salad

INGREDIENTS Serves 4-6
  • 1 2 oz bag of alaria/wakame, soaked in cold water for 15 - 20 minutes
  • 1 Tablespoon raw, coconut oil
  • 1½ cups fresh apple juice
  • 3 Tablespoons raw honey 
  • 3 Tablespoons tamari
  • 3 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 bunch of collard greens, stems removed, finely shredded
  • 2 Tablespoons raw olive oil
  • Juice from 1 lemon
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 1 cup cooked black-eyed peas (optional)
  • 3 green onions, diagonally sliced
  • ½ cup fresh cilantro, chopped

INSTRUCTIONS:Soak wakame in cold water for 15 - 20 minutes. Rinse and strain.
Make a sauce using coconut oil, apple juice, honey, tamari, garlic, and ginger and toss with wakame.
Massage collard greens with olive oil and lemon juice. Mix with carrots, bell pepper, black-eyed peas, onions, and cilantro in a large bowl.
Mix sea vegetables and salad mixture together just before serving.

Wednesday, July 15, 2015

Creamy Cashew Dressing

Ingredients:


Instructions:

Add cashews to a small bowl and soak in water for at least 15 minutes. (This will allow the cashews to soften and make them easier to process.) Drain cashews of the water and add to a blender or food processor, along with garlic powder, lemon juice, salt, and ¼ cup of water. Blend or process, until smooth, adding additional water as needed, until the mixture is the consistency of dressing.
Add the parsley and chives, along with pepper to taste, and refrigerate until using.

Variations:

Want it sweeter? Add a little raw honey or maple syrup.

Want a stronger ranch flavor? Add a little onion powder.




Wednesday, July 08, 2015

Summer Hemp Seed Salad


Yield: 4 cups
for the vegetable base:

  • 1 cup fresh corn
  • 1 large tomato, seeded and chopped
  • 2 green onions, chopped
  • 1 & 1/2 cups chopped cucumber
  • 1 red pepper, chopped
  • 1 tbsp minced fresh dill weed
  • 3 tbsp raw hemp seed nuts

for the dressing:
1. Chop vegetables and place into a large bowl.

2. In a mini processor, process the dressing ingredients together until mostly smooth. You can also mash/chop/mix the dressing ingredients by hand.

3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the salad. Season to taste and serve. Sprinkle with hemp seed on top because it’s pretty! This salad is best served immediately. 

Tuesday, July 07, 2015

Simple Tomato & Olive Starter Salad

Serves 4
Ingredients:
  • 2 cups cherry tomatoes
  • 1/2 cup Raw olives, cut in smaller pieces
  • 1/4 cup Raw extra virgin olive oil
  • 2 tablespoons lemon juice
  • Pepper Powder to taste
  • Basil (or your favorite fresh herbs) to taste
  • 1 handful of Arugula or other fresh greens such as spinach or kale (optional)
Directions:
Cut the tomatoes in half and combine the tomatoes with olives in a bowl. Add the olive oil, lemon juice and pepper. Toss. Just before dinner, add the basil and fresh greens. Most olives are salty so that you don't need extra salt.