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Homemade Raw Vegan Ice Cream Bars!

Homemade Raw Vegan Ice Cream Bars!
Yes, another ice cream recipe! Funny that I am posting this today, because I started a juice fast this morning! I feel like I really need it because (believe it or not) I have been eating a lot of heavy vegan food lately…Good thing that ice cream does not go bad, coz these little guys will have to wait for me a while in my freezer Anyway, back to the ice cream! For the chocolate ice cream I used my basic chocolate avocado pudding as a base. Chocolate Pudding Ice cream Base -4 ripe avocados/ 4 ώριμα αβοκάντο -1 cup raw cacao powder/ 1 κούπα ωμή σκόνη κακάο -1 cup agave nectar/ 1 κούπα σιρόπι αγαύης -1/2 cup water/ 1/2 κούπα νερό Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Vanilla Pudding Ice cream Base Related:  Sweet Raw

Raw Food Mince Pire Recipe | The Raw Chef - Raw Food Recipes The future … seems to me no unified dream but a mince pie, long in the baking, never quite done. — Edward Young You can give these pies to your loved ones, and they’ll never suspect they’re raw unless you decide to tell them! These pies are causing quite a stir in households and offices across the land Yields 10 – 12 pies For the crust 2 cups cashews1 cup oat flour*1/4 cup agave nectar, maple syrup, or honey2 tablespoons water3 tablespoons lemon juicePinch of saltGrind all ingredients in a food processor until thoroughly mixed.Press the mixture into a tart/muffin tray that has been lined in cling film (plastic wrap) and dehydrate at 105 degrees F for 2 – 3 hours.Remove the crusts from the pan and dehydrate for a further 8+ hours on the mesh dehydrator sheet. *Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. For the filling For the cashew icing To garnish Pinch of nutmeg

Raw Gingersnap Candy [Grab a few of these babies and while away the afternoon. . . . ] Seriously, what more do you need than the word “bon bons” in a recipe title to know you want to make these asap? Still need more? (Oh, wait. I got the inspiration for these little balls of bliss from the recent Raw Cake Pop event co-hosted by Lisa of Vegan Culinary Crusade and Nicole of A Dash of Compassion. [And also delicious as a snack without the coating.] While I’ve made raw chocolate chip cookie dough before and absolutely loved it, this time I wanted to go for a less common flavor (but one I love equally well). Without the candied ginger (or most of the other ingredients), I decided to go for the same ginger intensity. [A mouth-watering bite of gingery cookie dough bliss.] Raw Gingersnap Cookie Bon Bons The variations are endless for these yummy bites–either press into a loaf pan and cut in squares, or roll into balls and coat in “white chocolate” coating for a mind-blowingly good treat (and an impressive gift).

Raw Strawberry Cheesecake May 5, 2009 Raw Strawberry Cheesecake by IsaChandra I always say that I’m not a raw person but that isn’t exactly true. When I’m in SF I’m practically tethered to Cafe Gratitude and one of the best meals I had in LA was at Cru. I think I just don’t have the patience for the preparation techniques, like dehydrating and spiral slicing. Yeah, so I wanted to make a minimum hassle recipe that was easy enough to create from ingredients you could procure from any health food store. The end result was a really, really rich and creamy cake. Raw Strawberry Cheesecake Serves 16 Crust 1 cup pecans 1 cup almonds 1/4 teaspoon salt 4 medjool dates, pitted and chopped Filling 3 cups raw cashew pieces, soaked overnight (or at least 3 hours) 1/2 cup agave syrup 1/4 cup water 1/4 cup fresh lime juice 1 teaspoon vanilla extract (alcohol free is preferred for raw desserts) 32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups 3/4 cup coconut oil, melted

Carrot & Orange Cake Recipe From Issue 10 of News from the Kitchen For the cake 3 cups carrots, finely grated2 cups pecans, ground in a food processor1/4 cup raisins, roughly chopped1 teaspoon nutmeg1 1/2 teaspoon mixed spice*Date paste**1/2 teaspoon salt1/2 teaspoon orange zest1/2 cup desiccated coconut * Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the United States, you can use pumpkin pie spice. ** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth. Thoroughly mix all ingredients together in a large bowl.Shape into individual cakes or press into one large cake, ready to be cut at the end.Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. For the frosting

Green Smoothie Cups Featured Ingredient: Coconut Water Bored stiff of H2O? Try coconut water, now available in plastic bottles and tetra packs at a growing number of food stores, as a more lively alternative. Gleaned from young green coconuts (don’t confuse it with coconut milk made from the pulp of mature nuts), coconut water has a tangy personality and one of the best natural sources of the blood pressure lowering electrolyte potassium. Because the electrolyte balance is very similar to that of human blood, coconut water has been used as IV fluid during war time. Aqua de coco contains no added sweeteners so won’t give you Buddha-belly like other heavily high-fructose corn syrup sweetened drinks. Apart from chugging it straight up, coconut water is a great addition to smoothies. Spinach adds a vibrant hue and plenty of nutrients but trust me, this smoothie does not taste like a salad bowl. I am a big fan of the coconut water from Zico. Like these? Coconut Green Smoothie Cups 2 cups coconut water 1/2 orange

Homemade Horchata Now that the weather is warming up on our side of the country (hooray!), I wanted to share one of my favorite homemade beverage recipes with you - Horchata! This is probably one of the easiest drinks to prepare at home, and I actually prefer to make it myself because I like my drinks less sweet than most people. That said, feel free to adjust the amount of sugar or honey you use according to your taste. Homemade Horchata ¾ cup rice (I usually use long grain white or brown basmati) 4 cups water 1 or 2 cinnamon sticks ½ cup sugar or mild honey 1 tsp. vanilla extract 2 cups water, milk, or coconut milk Pour the rice in a blender and pulse until it resembles a coarse crumb. Blend the mixture (cinnamon sticks included) for 2-3 minutes until completely pureed. Strain the mixture with a cheesecloth or fine mesh sieve into a pitcher.

Mocha Brownie Blizzard Ingredients 1/2 cup pecans 1/2 cup cashews 1/2 cup dates, pitted pinch of salt 2 tsp vanilla extract 2 TBSP melted chocolate* 2 bananas, peeled and frozen 2 TBSP melted chocolate 1 tsp espresso powder or instant coffee *I used leftover raw chocolate sauce (coconut oil, agave and cacao powder) but this recipe would work with any melted, semi-sweet vegan chocolate Methods/steps 1. 2. 3. 4. 1. 2. 3. If you don't feel like making the blizzard - just go for the brownies.

Lemon Smoothie Piggies! You are in for a scrumptious treat today. I hit the yummy JACKPOT with this smoothie blend. This raw vegan lemon smoothie tastes just like a melted cheesecake in a glass! You will never guess this is dairy free. I was inspired by this month's Sprout Living Raw Vegan Protein Powder Giveaway to create a ton of super tasty smoothies this month and this is one of my favourites. What I love the most about this raw vegan smoothie is the sharp tangy lemon taste that hits you with every swish. Those of you who have been following me for a while would know my partiality for tart recipes. Trust me, let the "tart at heart" in you sing, and turn lemons into 30 second lemon cheesecake!

Raw Vegan Chocolate Chip Cookie Dough Balls Raw Vegan Chocolate Chip Cookie Dough Balls This recipe has me really excited! If you like cookie dough as much as I do, I know you will love these little doughy balls. The beauty of this recipe is that because they are vegan (and gluten free) so you don’t have to worry when eating raw cookie dough. Well, the only worry is that these little cookie dough bites are good. Tip: You can make them in batches and store extras in a tub in the freezer and take out a handful at a time. Or don’t store them in the freezer... And just go to town on them right away Print Save Raw Vegan Chocolate Chip Cookie Dough Bites (gluten-free, soy-free) They taste just like real cookie dough, except they're raw, vegan, gluten-free and healthy. Yield: Approximately 17 Cookie Dough Balls Prep Time: 10 Total Time: 10 Ingredients: Directions: Blend the cashews and oats in a Vita-Mix, food processor, or high speed blender until they're a fine powder. Add the agave, maple, vanilla and blend until incorporated. Blend Again

Raw Chocolate Chip Cookies Happy Wednesday, everybody! Jenn at Peas and Crayons is hosting our weekly blog party and there’s LOTS of delicious goodies to be found! I’m pretty excited today because not only do I have chocolate recipe to share this week, it is a chocolate chip cookie recipe, perfect for this month’s WIAW theme of “sensible snacking” and my Flavor of the Week, chocolate! Last winter I became interested in learning about raw food dieting. 1) uncooked foods (foods heated to less than 118 degrees farenheit) retain more of their vitamins and minerals. 2) raw foods contain lots of fiber and water to help your body with elimination. 3) since raw foods are easier to digest, your body won’t have to “shut down” while its trying to digest your food, like it might do with heavier foods like a delicious bacon cheeseburger and french fries. Speaking of which, here’s some of the foods I had for BL&D over the pas few days… raw foods: fresh carrot-apple-ginger juice and grape juice by Judita Wignall Yum! 1. 2. 3.

Mocha Fudge Brownies I'm speechless. Do yourself a huge favor and make these. You will be very happy you did. Brownie ingredients: 2 cups soaked walnuts 1/2 cup soaked almonds 1 cup raw cacao powder 2 cups dates 2 tsp. coconut oil (melted) 1 tsp. vanilla extract Dash of salt Process the walnuts, and almonds, in a food processor until finely ground. Mocha frosting: 2 cups soaked cashews 1/2 cup espresso (if you don't have an espresso maker a strong batch of coffee will work fine.) 1 tsp coconut oil (melted) 1/4 cup agave Make the frosting in a high speed blender. Our life is the sum total of our choices.

sweet cashew cream I think I love raw foods/cooking (can you still call it cooking? lol) Because seriously…how else can you get such a super simple ingredient to become something so luxurious with such minimal effort? Enter the cashew: So simple and unassuming. But when combined with a couple simple ingredients magic happens! Image via Wikipedia I was feeling pretty lazy tonight when I was looking for a dessert and fresh fruit seemed like a good option. Cashews also have loads of good stuff in them including monounsaturated fats, magnesium, and copper, making them awesome for your cardiovascular and bone health as well as energy levels! This isn’t really a recipe, but more of a template. Raw Cashew Cream (Vegan, Gluten-Free, Sugar-Free, Raw) raw cashews (soaked overnight)almond milk (or water would work, not quite as rich/creamy result though)stevia, agave, maple syrup, honey, or any liquid sweetener you choose. To start with add your cashews to the blender with a little bit of liquid.

Vegan Banana Coconut Cream Mini Pies I warned you about more frozen/no-bake desserts, right? I just can’t help myself :) I even have another(better!) version of my frosty no-bake granola bars coming next week. I promise to post more real food soon though. But for now, how cute are these? Someone asked about coconut whipped cream a while ago on the Food Doodles Facebook page and ever since then I’ve been thinking of how to incorporate it into a recipe. On the subject of coconut whipped cream, I have to say I don’t like eating a lot of it. It’s also the perfect “cream” to whip. Of course I did grate a little dark chocolate over the top of the pies. While these are a little big to split between two people they are the perfect sharing dessert. Speaking of slicing, this pie doesn’t slice too well. As you can see in the pictures my first piece was a mess. Banana Coconut Cream Mini Pies Makes 2 4″ pies and serves 4-8 Crust: Filling:

Chocolate Chia Bars From our column Trail Eats in Washington Trails Magazine, in the July/August 2012 issue. The focus (or theme if you will) was healthy trail snacks in easy, portable form. Recipes that are raw, vegan and gluten-free.This is the second of three recipes. Will this appeal to everyone? No and that is OK! These bars are full of fiber, nut protein and chocolate to crave the sweet monster but with no refined sugar (dates give the sweetness). Chocolate Chia BarsIngredients: 1/3 cup Chia Seeds1 cup Raw Almonds1 1/2 cups pitted Medjool Dates(15 to 25, depending on size)1/3 cup unsweetened cocoa powder1/2 tsp pure vanilla extract1/4 tsp pure almond extract Directions: In a food processor pulse the almonds a couple of times, transfer to a small bowl. ~Sarah Like this: Like Loading... Related