RawFoodBlog

http://www.mindbodygreen.com/0-9155/raw-recipe-chocolate-acai-energy-bars.html

Raw Recipe: Chocolate Acai Energy Bars

BY SIMONE DURAND
APRIL 26, 2013 7:13 AM EDT

As the seasons change and we progress into summer, most of us naturally get more active. We go out for hikes, walk the trails, and the kids try out new sports.

I like to be prepared when I’m on the go. The last thing I want to do is resort to a highly processed protein bar or pay $3 or $4 for a half-decent natural bar.

So I make a big stack of these and I’m set for a week or two. Packed with antioxidants, vitamins, minerals, fiber and omega-3s, no store-bought bar will come close. Best of all, they’ll stay fresh in the fridge for weeks. Oh, and did I mention they’re nut free? Any of you with nut allergies can indulge in these too.

Prep: 15min

Servings: 18-20 medallions

Ingredients:

• ·        1/2 cup pumpkin seeds
• ·        1/2 cup hemp seeds
• ·        1/2 cup sesame seeds
• ·        1 cup unsweetened coconut flakes
• ·        1 cup of pitted dates/prunes, soaked in a little water to soften if needed
• ·        1/2 cup raisins (optional if you like it sweeter)
• ·        1/4 cup extra virgin coconut oil
• ·        1/4 cup raw cacao
• ·        3 tbs acai powder
• ·        1 tbs cinnamon
• ·        pinch of Himalayan pink salt
• ·        pinch vanilla powder or extract

Instructions:

In a food processor start by adding the seeds one after the other, pulse till coarse. Add coconut flakes and rest of the dry ingredients. Mix well

Add the fruit and pulse till paste forms. It should be getting gooey now.

Melt the coconut oil and slowly pour in while the food processor is running, followed by the vanilla extract. A ball will start to form.

Scoop out on parchment paper and roll into a sausage shape. Wrap up and set in fridge for 30 minutes to harden. Cut into 1-inch slices.

Store in an airtight container in the fridge. You can slice them as you need or pre-slice and store them individually wrapped in cling wrap for an on-the-go snack.

Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel. You can thin it out to your liking from there depending on how you’re going to use it.It’s rich, but a little goes a long way.

1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you’re using it) just a few times.

Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

Makes about 2 1/2 cups.

Prep time: 5 min

Recipes Around the World
3,099 vegan recipes – so far – in English – lots more in other languages.

AtV Staple Recipe: Brown “Rice”

http://www.addictedtoveggies.com/2010/07/atv-staple-recipe-brown-rice.html?m=1

On youtube - http://youtu.be/qkLLsbgJ-DY

This is the cranberry sauce that satisfies…something perfectly fruity, a little bit tart, perfectly sweet….and no added sugar or taste of the can. You can also make it into a great green shake by adding 2 stalks of celery or a cucumber, and maybe a frozen banana. All my guests love it at Thanksgiving, raw-foodists and meat-eaters alike! Enjoy.

Ingredients:

2 c. cranberries

Juice of 1 orange, or a whole orange or tangerine

1 apple

1 c. dates, soaked 10 minutes

Instructions:

Put all in the blender or food processor and blend with a little water. Eat by itself, on top of a sliced banana, or on top of raw stuffing!

http://wholehealthwarrior.blogspot.com/

Dr. Mike Chaet, Essene Priest, Warrior Blog.

I like his list: 12 Symptoms of Spiritual Awakening

New Product at The Raw Food World

Rolled Oats [Raw, Organic], 16oz – Love Raw Foods
I am very excited to bring you the first truly raw rolled oats on the market. All of the rolled oats available today in the health food stores are not raw and not ideal for the body. Blue Mountain Organics has found a way to bring us truly raw rolled oats. They take raw whole oats that have been never been steamed or exposed to high temperatures (which obviously keeps the nutritional integrity of the oats intact), then the whole oat is passed through a slow-speed rolling mill, which they hand cr@nk to ensure the oats will not get heated. This keeps the oats delicious and full of vitamins, minerals and antioxidants.

These rolled oats don’t look exactly like the ones in the health food store, because they are not processed like those other oats. It’s not easy to just eat regular whole oats. You would have to chew them for ages to en@ble your saliva to finally break them down. These raw rolled oats are ideal, because they are already broken down for you and in a raw state. This could be the answer you’ve been looking for to make a great truly raw oatmeal breakfast

On Youtube-

Slice 1/3 green cabbage
1/3 red cabbage, if desired
2 carrots, grated
1 small beet, grated
1/2 apple, sliced or grated
juice of 1 lemon

Put all in a bowl and toss well. Add:
1/4 c. walnuts,
1/2 c. raisins
1/2 tsp. ginger
1/2 tsp. dill or caraway

Toss again. Cover and Chill while making the mayonnaise.

Pine Nut Mayonnaise:
Ingredients: 1/2 c. pine nuts, soaked overnight, then drained and let sit for 12 hours.
Blend with about 1/4 c. water until creamy. Add:

1 Tablespoon apple cider vinegar
1 tsp. honey or 2 dates, soaked (optional)
Juice of 1/2 lemon
1/4 tsp. garlic powder
1/4 tsp. onion powder.
Blend the pine nuts and water first until creamy, then add the other ingredients. For a more sour taste, to make sour cream/yogurt, add 2 T. vinegar and let it sit on the counter for 8 hours.

“Ani’s Raw Food Asia”, by Ani Phyo
available at The Raw Food World

http://www.therawfoodworld.com/index.php?main_page=index&cPath=100239_97_100193

Ani Phyo just came out with a another new Raw Food Recipe book! Ani’s books are always among the most popular raw recipe books available. I am excited to announce that she came out with “Raw Food Asia”. You’ve been to her kitchen, enjoyed her desserts, and mastered the essentials; now j0urney with raw food goddess Ani Phyo back to her roots, for the first ever Asian raw food recipe book. Along with recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii and background information on traditional dishes, Ani’s Raw Food Asia also offers essential tips on green living, well-being, longevity, fitness, beauty, and entertaining, as inspired by a healthy Asian lifestyle.

Recipes include: Mixed Vegetable Skewers with Almond-Butter Sauce, Creamed Curry Saag, Vegetable Tempura with Orange Lemongrass Dipping Sauce, Marinated Shiitake Mushroom Dumplings, Corn Fritters with a Hot and Sour Cucumber Dipping Sauce, Dosas, Moo Shoo Vegetables, and more.

http://www.organicfacts.net/nutrition-facts/seeds-and-nuts/nutritional-value-of-almond-and-walnuts.html

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cashews and chestnuts

http://www.organicfacts.net/nutrition-facts/seeds-and-nuts/nutritional-value-of-cashew-and-chestnut.html