RawFoodBlog

I hope you all enjoy these as much as I have and that you don’t wait for a long trip to try them out!

Love and sunshine,
Sarah B.

Chocolate Ice Cream

Carob powder and  finely ground cacao nibs on top would be great!

Ingredients:

• 1 3/4 cup cashews or pieces
• 1 3/4 cups purified water
• 1 banana
• 3/4 cup raw honey
• dash vanilla powder
• 1/4 tsp almond flavor
• 1/3 c. cacao powder

Directions:

1. Combine all ingredients in a blender.
2. Pour into an ice cream maker and freeze according to instructions. Or just put it into an airtight container and freeze. You may want to blend again, but its amazing.

Raw Pumpkin Pie
on youtube-http://youtu.be/DeEW7sW3G-I

Pumpkin Pie

Crust:
1 c. chopped sweet potato
1 c. sprouted oats
1/3 – 1/2 cup dates, pitted and soaked

Filling:
2 cups shredded pumpkin or butternut squash
1 cup dates, soaked
1 c, macadamia nuts
1 c. raw honey
1 dash vanilla powder
1 tsp. cinnamon
1/2 tsp ginger
½ tsp. ground cloves
½ tsp. nutmeg
¼ cup water or almond milk

For Crust:
1. Add all ingredients and blend until smooth
2. Pat down into a pie plate.

For Filling:
1. IN a food processor, process pumpkin with macadamia nuts and a little of the water/milk.
2. Add other ingredients and blend until smooth
3. Place filling on top of pie crust.
Sprinkle with cinnamon, coconut or pecans. Top with cashew cream, if desired.

Cashew Cream:
Soak 1 c. cashews or macadamia nuts
In food processor, process nuts with”
1 hpg. T. coconut oil
1/4 c. honey
1/4 c. shredded coconut
1/4 tsp. salt
dash vanilla powder
Process until creamy. Drizzle in 1 T – 1/4 c. water until creamy.

Best served chilled

Ranch dressing/dip
on youtube- http://www.youtube.com/watch?v=V9mb-m7UxI8

Add it to your kale chip dressing – makes the most kale chips you’ve ever had.

Ingredients
1-1/2 c nuts (cashews)
soak them 12 hours, sprout 12 hours for a creamier dressing
Juice of 1/2 lemon
1/3 c cider vinegar
1/3 c olive oil
2-3 T coconut nectar, honey or 3 soaked dates
2 cloves garlic
1 t garlic pdr.
3 t onion pdr.
1 t dill
1 T sea salt
1/2 t basil
Add 3/4 – 1 c filtered water, rejuvelac or barley water while blending Then, mix in by hand:
1/4 c finely minced parsley
another 1/2 t dill, minced
Chill. It will thicken in the fridge.

~2178 calories in total recipe.

On youtube -

Sprout 1 c. chickpeas (garbanzos) Soak chickpeas in water for one day, sprout (drain) for a 1.5 days.
In food processor, process until chunky:
sprouted chickpeas
1/2 c. walnuts
1 avocado
juice of 1 lime
1 clove garlic
1 tsp. olive oil
2 tsp. cumin
1/4 tsp. cayeene
1 tsp. salt
1/4 tsp. pepper

Top with nacho cheesy sauce:http://www.youtube.com/watch?v=H0sa-LSTXR8
2 c. water
1/2 c. cashews
tops of 2 orange/yellow bell peppers
1/2 c. nutritional yeast
1 T. lemon juice
1 tsp. salt
1/2 tsp. onion pdr.
1/2 tsp. garlic pdr.
1/2 heaping tsp. cumin
Blend.
Fill 2 bell peppers with your mock refried beans. Cover with salsa, corn, and nacho cheesy sauce. Yum!

Cucumber Cashew Coleslaw

http://www.care2.com/greenliving/cucumber-cashew-coleslaw.html

posted by Melissa Breyer Jul 16, 2008 9:00 am
filed under: Food & Recipes, Side Dishes, Soups & Salads, , asian, coleslaw, cucumbers
Cucumber Cashew Coleslaw

Cucumber+Cashew+Coleslaw
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2 comments

By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living

It’s hot here in the mid-July Northeast, definitely coleslaw weather. I always want to like coleslaw, it has so much potential, but time after time it leaves me feeling flat. Instead I always fall back on an easy cucumber salad; roughly sliced hunks of cucumber tossed in an Asian-inspired dressing. But I really want to love coleslaw, so I tried sneaking in some coleslaw-ness into the cucumbers, and by golly it worked.

I like this salad rough and tumble in texture and chop the cucumbers and cabbage coarsely; if you’d like it more refined, you can shred the cabbage and thinly slice the cucumber.

INGREDIENTS
2 large cucumbers, cleaned, partially peeled (see note), and coarsely cubed
1/3 head cabbage, cleaned and coarsely chopped
1 cup roasted salted cashews
2 scallions, trimmed and finely chopped
1/2 teaspoon grated ginger
3 tablespoons seasoned rice wine vinegar
1 1/2 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon honey

1. Combine all ingredients except for cashews and refrigerate, tossing occasionally, for at least 30 minutes for flavors to meld.

2. Add cashews and serve.

Note: Some people are cucumber-peelers, some not. I fall smack dab in the middle. I like a bit of the crunch of the skin, but think it can be overwhelming, so I use the peeler to “stripe” the skin– making lengthwise peels alternating with skin.

Chilled Summer Gazpacho with an Herbal Cashew Sour Cream

Yield: 8 servings

* 2 medium-size tomatoes, with the juice
* 1 small Vidalia onion
* 1/2 cucumber
* 1/2 red bell pepper
* 2 scallions
* 4 cups tomato juice
* 2 tablespoons extra virgin olive oil
* Salt and freshly ground black pepper, to taste
* Garnish of parsley and cilantro, avocado
* Herb Cashew sour cream
* 8 red cherry tomatoes, cut in half
* 4 medium-size golden tomatoes, each cut into 6 wedges
* 8 sprigs cilantro

Core tomatoes, then cut them in half crosswise to expose seeds. Gently squeeze out the seeds. Dice the tomatoes, onion, cucumber, bell pepper, and scallions. Stir together with remaining ingredients — except garnish– and refrigerate, covered, at least 2 hours.

Ladle the soup into serving bowls and decorate each with a dollop of Herbal Sour Cream, 2 cherry-tomato halves, and 3 golden-tomato wedges, 2 slices avocado. Top with a sprig of cilantro and serve.
Cashew Herbal Sour Cream

* 1/2 cup cashew sour cream (see recipe on this blog – soaked cashews, blended with vinegar, etc….)
* 4 sprigs fresh cilantro, chopped
* 1 scallion, chopped
* 1/2 teaspoon red pepper
* Salt, to taste

Mix all ingredients together.

In a small saucepan over lowest heat, melt:

1 jar Cacao Bliss
Stir in 2/3 c. maple syrup (not raw,honey, agave or coconut agave)
1/2 c. raw agave
dash crystal salt
dash of powdered vanilla

Continue stirring until dark and creamy. (It takes a few minutes.)
Pour1/2 the batter into  24 mini cupcake papers.(12 large)  Use the tiny cupcake papers so you won’t over eat! Freeze for 10 minutes.
Take 1 cup nut butter, almond or cashew. I used cashew today and they are amazing!
Top each chocolate base with a tsp. of nut butter.
Pour the rest of the chocolate sauce on top. Freeze for 10 minutes, and you have the most delicious chocolate nut butter cups you’ve ever tasted!

1/2 c. cashew yogurt
(soak 1/2 c. cashews overnight. Blend with water until thick and creamy. Add 1 tablespoon rejuvelac or lemon. Sit out on the counter for 5-8 hours. Chill)
Combine with:
1 clove garlic
2 tsp. Dijon mustard
1/2 tsp. prepared horseradish
1/2 tsp. paprika
1tsp. basil
1/2 tsp. dill
salt and pepper to taste

Will last in the refrigerator for 5 days. Oh, my gosh, I love this salad dressing. Good on any salad! To perk it up a little,
add 1 tablespoon vinegar and a tsp. honey or other sweetener.