RawFoodBlog

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

Pecan halves are completely covered in chocolate. An extra-crisp nut with a spark of salt makes a perfect afternoon snack or food gift. This candy keeps well, so feel free to double the recipe. It also makes a great gift!

Ingredients:
1 c. pecans, set aside
1/4 c.coconut oil, melted
1 /4 c. raw cacao powder/carob
1/4 c. coconut nectar, honey or sweetener of choice
dash of vanilla powder
dash of salt
Instructions: Melt all ingredients except pecans, gently over a double boiler, and whisk until creamy. Then add the pecans. Use a slotted spoon to remove the nuts from the chocolate, and lay on parchment paper-lined cookie sheets. Salt again. Chill/freeze 10 minutes or more.
For more free healthy recipes, cooking tips and tutorials go to http://www.favehealthyrecipes.com/Dessert

To dehydrate banana chips, slice bananas into small chips. Put them all in a big bag and sprinkle with:
lemon juice, then
sea salt
chili powder
cayenne
garlic
paprika
oregano
Optional- Trader Joe’s 21 Seasoning Salute
Dehydrate at 104 degrees for 12-72 hours, depending on if you want them soft and chewy, or crisp. Squeeze lemon juice on top and they’ll keep their color longer.

Spicy Thai Wraps

This delicious recipe comes from Elaina Love. You’ll find more of her recipes at:
www.purejoyplanet.com
Wraps:
6-8 Collard Leaves
Filling:
ź red or green cabbage, sliced very thin
3 carrots, shredded or julienned
˝ bunch cilantro, stems removed
˝ bunch mint, leaves sliced into thin strips
2 cups mung bean sprouts
3 cups combination of sunflower, buckwheat, and green pea sprouts
1 red bell pepper, julienned
6 scallions, thinly sliced
Thai Dressing:
ž cup raw tahini
ź cup grated ginger
6 Tbs. lemon juice
ź cup agave nectar
6 Tbs. tamari
2 cloves garlic
1 cup shredded coconut
1 jalepeno pepper with seeds, chopped
2 cups water
Remove the stems from the collards, or cut the excess bulge of stem from the back of each collard leaf, without cutting into the leaf.
Then use one of these methods to soften them. (1) Lay them flat in the freezer and freeze them overnight, then run them under warm water to defrost. (2) Blanche them like Annemarie Gianni does in this video:

http://www.chakpak.com/video/raw-vegetable-wraps-with-collard-greens-and-tahini-sauce/480446

Then use the collard leaves like tortillas to wrap your filling.

Blend dressing until smooth. You can put the dressing inside or use as a dipping sauce.

The dressing will keep for up to 2 weeks. The salad will keep in a glass jar for up to 4 days.

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Here’s the raw food recipe for Spicy Jicama Fries

1 large jicama, cut into fry-like pieces
1 tbsp olive oil
1 tbsp paprika
1 tbsp onion powder
1 tsp chili powder
sea salt to taste

Toss all ingredients together in a large bowl until fries are covered.

Enjoy with friends at a BBQ!

Live Awesome!
Kev