Sunday, September 16, 2012

RAW Chips!

Hello everyone! So I have been slacking off, and I meant to post this one earlier. But here it is! I made this one up, I had attempted to make a tasty snack for the movies out of broccoli, celery, and spinach with cayenne pepper, but it failed miserably (mostly cause I started waayyy to late) So instead, the next day, I made it into some delicious chips for munchies! They taste great with any sort of dip! I will make some posts on some raw dips later, but it doesn't always matter, its a great start making your own chips from vegetables! c:


Don't they look delicious! c:

And a close up. c;




Le Recipe for the Green Veggie Crackers:

Ingredients:

  • 2 cups of broccoli florets
  • 2 cups chopped celery
  • 3 cups spinach
  • 2/3 cup ground flax meal
  • 1/2 cup pumpkin seeds
  • 1/2 hemp seeds
  • 2-3 Tbsp. lemon juice
  • 1 tsp. Cayenne pepper (less if you don't like it too spicy, more if you like it hot)
  • 2 tsp fresh ground black pepper
  • 2 tsp. Himalayan salt or mineral salt
  • 3 Tbsp. Green curry powder
  • About 8 leaves of fresh basil (or 2 tsp. of dried organic)
  • a few tsp. of your favorite herbs (some good ones are rosemary, oregano, dill, and/or cumin. I absolutely LOVE mixing spices. c;)


Note: It is best to use as many organic ingredients as possible without breaking the bank.

Directions:

Put the veggies, flax, pumpkin seeds, hemp seeds, and lemon juice into a heavy duty mixer, and blend till its well combined. and some water if necessary, (just remember the more liquid you add, the more time it will take to dehydrate) add the spices next, and taste to make sure its the flavor you want. Keep in mind that the flavor will change slightly after its been dehydrated (not so green c:) Then, take your dehydrator and cover the trays with parchment/baking paper. Spread the green goo c: so that it's even and thin, but not super thin so that it will crack easily. Then, dehydrate for a good 12 hours at 116°F (46.7°C). When you check it, make sure there's no wet spots. If there is, it will need a but more time. When it's dry, but not crunchy, pick it up gently, and take the paper off, and put it back on the tray upside down. Leave for another 4-6 hours, depending on thickness. This stage was a trial and error for me, so I just kept checking it. When it's done, you can take it off and cut it into whatever shape you want, but I prefer the tortilla cut. (IF you don't have a dehydrator, use your oven! I didn't but it isn't too much different. Keep it on the lowest setting, and leave the door open a little more then just a crack. I have yet to fiddle with this type of dehydrating, and will do a post on it soon so it's easier to understand and convert my recipes to. c:

The Flax Onion Cracker recipe:

Ingredients:


  • 1 1/2 cups water
  • 1-1 1/2 cups ground flax seeds
  • 1/2 cup flax seeds
  • 1 cup hulled hemp hearts
  • 2/3 sweet onion, chopped
  • 1/2 apple, peeled seeded and chopped
  • 1 cup carrot pulp (use a juicer, approx. 3 carrots, or grate them, and use less water)
  • 1/2 cup raw sesame seeds
  • 1 tsp. sea salt, I prefer Himalayan salt
  • 1 Tbsp. lemon juice, fresh squeezed
  • 1/4 tsp. turmeric
  • 2 tsp. ground black pepper


Directions:

Put the flaxseeds (ground and whole), hemp hearts, onion, apple, carrot sesame seeds into a mixer. Blend while adding water, only add enough so that it is a bit wetter then cookie cough. Add the rest of the ingredients, and blend till combined. Then taste, and add whatever spices you want to make them your style, then grab your dehydrator. As I explained in the above directions, lay it out on the trays with baking/parchment paper, then put in the dehydrator for 12 hours at 116°F (46.7°C). Use the same instructions as above, and continue to check them if they are still not cracker like. If they are laid pretty think, this could take another 8 hours, so it is best to make sure they are not too think to begin with, though I must admit, the thick ones are nice and crunchy. Then take them off, cut them up, and enjoy! Once a make my dip posts, I'll link them to here. c;

Hope you enjoy my recipes! Have a great time snacking!








Sunday, September 2, 2012

RAW Strawberry & Blueberry "Cheesecake"

When I was 16, one of my most favorite things to make was cheesecakes (despite how bad they were for my intolerance to milk). But as I look back now, it was because I loved the reaction I got when I served the cheesecake to my friends and family. So, when I went to POWER HOUSE, a raw food restaurant in Nanaimo, BC (heres the link to the website), I was inspired, and decided to try replicating their scrumptious dessert that pleases the crowd without harming their health.

Here is the recipe I used to make this:

Yummy looking, hey? Well, here goes nothing...

RAW Strawberry & Blueberry Cheesecake

Ingredients ~

Crust:

  • 1 cup raw almonds
  • 2 cups raw hazelnut meal (or 2 1/2 cups of raw hazelnuts)
  • 1/4 tsp. sea salt
  • 8 medjool dates, pitted and chopped
  • 3 Tbsp. raw agave syrup
  • 1 tsp. cinnamon (optional)

Filling:

  • 3 cups cashews, soaked in water overnight, or at least 4 hours
  • 1/2 cup of raw agave syrup (I normally don't like having too much agave, so I substitute a few tablespoons with a teaspoon or two of an organic stevia, preferably one without alcohol for a raw recipe. Just remember -- stevia is VERY sweet)
  • 1/4 cup water
  • 1/4 cup lime juice (a little extra if you like a slightly zesty-er cheesecake)
  • 1 tsp. vanilla extract (again, one without alcohol is preferred for raw food)
  • 3 cups strawberries (hulled and halved)
  • 1 1/2 cups blueberries
  • 3/4 cup virgin coconut oil (melted in a double boiler)
Frosting:
  • 1/2 cup cashews, soaked overnight
  • 1/2 cup water
  • 2 Tbsp. raw agave syrup (again, there is room for substitution)
  • 1/2 tsp. vanilla (without alcohol, preferably)
  • 1/4 cup virgin coconut oil (melted in a double boiler)
Directions ~

Lightly grease a 9 inch spring form pan with coconut oil and set aside.
To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and agave, pulse until the dough holds together when squeezed between your fingers. Add cinnamon, then firmly press crust into the bottom of prepared cake pan. Set aside.

To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.

Prepare the frosting in basically the same way as the cake. Pulse the cashews in the food processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Pour into a bowl and cover with plastic wrap. Chill until set, about 2 hours.

Serve cold and enjoy!


I used this recipe as a guide, but made minor changes as I went. I think it turned out great! The only thing I wish I could have improved was the texture of the crust and filling. I think the crust needs less blending, about 30-40 seconds maximum on blending the nuts, and maybe use a high powered blender or a good quality food processor for the filling to avoid grittiness.

Thank you for reading my first post ever! Please comment and give me your feedback! :)