Wednesday, July 27, 2011
2 teaspoons lemon zest
2 tablespoons lemon juice
1 cup raw cashews
1/2 cup raw sesame seeds
2 tablespoons raw honey
Pinch sea salt
1/2 cup unsweetened coconut, finely shredded
Place all ingredients except the coconut in a food processor and blend until a cohesive dough forms, scraping down the sides as needed. Place coconut in a small separate bowl and set aside. Pinch off small sections of dough and roll into 1 inch sized balls using the palms of your hands. Repeat with remaining dough. Toss one ball at a time into the coconut shreds to coat the outside. You may need to wash your hands a couple of times during the process if they become to sticky. Store in the fridge for a couple of weeks or in the freezer for several weeks.
1 teaspoon raw honey
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra-virgin olive oil
2 organic oranges, peeled and segmented
1/4 cup raw pumpkin seeds (pepitas), lightly toast if preferred
2 medium carrots
Combine lime juice, honey, salt and pepper in a small bowl. Slowly whisk in olive oil until dressing emulsifies. Set aside. Make long strips out of the carrots using a vegetable peeler. Set aside. Next place salad mix in two separate individual bowls. Top each bowl with equal amounts of orange segments and carrot strips. Sprinkle pumpkin seeds on top. Serve immediately with lime dressing.
2 cups dried apricots
3 cups dried unsweetened coconut, finely shredded
Pinch of Sea Salt
Soak the apricots for 3-6 hours in enough water to cover the top by 1 inch. Drain and save water for smoothies or drinking. Blend all ingredients in a food processor and blend until a cohesive dough forms, scraping down the sides as needed. Pinch of a small section of the dough and form into a cookie shape. Place on a mesh dehydrator screen or parchment paper and dehydrate for 15-18 hours or until they are soft on the inside but firm on the outside. Store in the fridge for several weeks.
1/2 virgin coconut oil, softened
1 cup dried cherries sweetened with fruit juice
1/2 cup raw cocoa powder
1/2 cup almond butter
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
Place all ingredients in a bowl and mix well with hands leaving bits of whole cherries. Alternatively, place all ingredients in a food processor until a cohesive dough forms. Line an 8 or 9 inch square pan with parchment paper and spread mixture evenly into the pan. Cover and freeze for 1-2 hours until firm. Remove from freezer and let soften for 10-20 minutes and cut into small squares. Store in an air tight container for several weeks in the fridge or several months in the freezer.
Tuesday, July 26, 2011
1 banana, very ripe
2 cups raw oats
1 cup raw almond butter
1/4 cup raw honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
Place all ingredients into a food processor and blend until a cohesive dough forms. Line the bottom of an 8 or 9 inch pan with parchment paper and spread dough evenly into pan. Cover and place in the freezer for 12 hours allowing flavors to come together. Cut into squares. If too hard, let soften a bit before cutting. Store in freezer for only one to two weeks or they may lose their freshness and flavor. Makes 16-20 bars.
*You can replace the almond butter with peanut butter if you prefer an added peanut taste.
1 cup raw sesame seeds
1 tablespoon raw cocoa powder
1/8 teaspoon cinnamon powder
Pinch of sea salt
3/4 cup raw honey (place jar in warm water to soften if needed)
2 tablespoons raw tahini
1 teaspoon vanilla extract
Blend sesame seeds in a food processor until you have a coarse texture while scraping down the sides as needed. Add cocoa, cinnamon and sea salt to the to the food processor and pulse several times to mix well. Place mixture in bowl and add honey, tahini and vanilla. Mix with hands until a cohesive dough forms. Pinch off dough and roll between hands forming about 1 inch sized balls. These will store in the fridge for a couple of weeks or in the freezer for several months. Makes 20-25 balls.
* Did you know that sesame seeds contain more protein per weight than any other seed or nut???
2 cups raw oat flakes
1 cup dried apples, chopped
8 Medjool dates, chopped
1/2 cup dried cherries sweetened with fruit juice
1/2 cup pumpkin seeds
1/2 cup walnuts, chopped
1/2 cup sunflower seeds
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Toss all ingredients in a bowl and mix well. To serve, place your desired portion in a bowl and top with your favorite raw nut milk. Eat immediately or cover and let sit for 30 minutes for oats to soften and flavors to mix. Top will fresh fruit if desired. Store in an air tight container for several months.
10 Medjool dates, pitted
1 cup cashews
3/4 cup oat groats (steel cut oats), can use "old fashioned oats" for a chewier texture
1/4 cup Maple Syrup
1/4 teaspoon ground cinnamon
Pinch of Sea Salt
Place all ingredients in a food processor and blend until a cohesive dough forms. Pinch off a spoonful of dough and form into a cookie shape. Continue with rest of dough. Place in an air tight container and freeze for one or two hours until cookies are firm. Cookies can be stored in freezer for several months.
*These will not freeze when kept in the freezer. Instead they stay nice and chewy.
Monday, July 25, 2011
4 garlic cloves
1/4 soy sauce
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon smooth peanut butter
2 teaspoons ginger, peeled and chopped
1 1/4 chili paste
1/4 cup grapeseed oil or other light oil
3 cups roasted chicken, shredded (preferably pastured organic)
3 cups Napa cabbage
1 cup shredded carrots
1 cup red or orange bell pepper, cut into strips
1/2 cup red onion, thinly sliced
1 cucumber, seeds removed and thinly sliced
1/3 cup roasted peanuts or sesame seeds
Puree first 7 ingredients in blender. While machine is running, slowly add oil and blend until dressing is smooth. Season to taste with sea salt and pepper.
In a large bowl, combine chicken, cabbage, carrot, pepper, onion, and cucumbers. Top with peanuts and dressing. Serve immediately
Sunday, July 24, 2011
1 cup raw Pepita's (pumpkin seeds)
1 cup raw hulled sunflower seeds
1/2 cup raw honey
3/4 tsp sea salt
Soak seeds for 4-6 hours in purified water. Drain and rinse and let drip dry for a few minutes. Place Pepita's, sunflower seeds and salt in a food processor and pulse several times until slightly grounded but still chunky. Pour mixture into a bowl and mix with honey. If honey it hardened, place jar in a bowl of warm water until softened. Flattened the mixture out in a dehydrator screen and dehydrate for 18-24 hours. Let cool for 30 minutes. Mixture hardens after cooling. Break into pieces after hardened. Brittle will keep for several days in the fridge or several months in the freezer.
Saturday, July 23, 2011
2 small summer squash
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper
2 tablespoons Parsley, chopped
Trim the ends off summer squash and carrots. Using a vegetable peeler, thinly slice the squash and carrots lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice and minced garlic. Pour dressing over squash and carrot mixture. Let stand for a few minutes and season with sea salt and freshly ground black pepper. Garnish with chopped parsley.
Friday, July 22, 2011
Vanilla Creme Filling
Thursday, July 21, 2011
Wednesday, July 20, 2011