Green soup is great any time of year, and a tasty way to consume protein rich greens! Raw soups in general are cost effective, nutrient dense, and filling from all the fiber and water.
Play around! Even one ingredient change can make a huge flavor change, so the sky is the limit here. I also like adding a bit of tomato, or whatever happens to be in season. Avocado provides some body and creaminess to the soup, herbs give heaps of flavor, and a bit of lemon juice or apple cider vinegar adds a bit of acidity to balance flavors. Always remember to add a little something salty, like himalayan or sea salt, nama shoyu, or seaweed, to bring out all flavors.
Occasionally I like to garnish my soups with crunchy, flavored seeds. I like to make big batches to keep on hand. They store for ages in the fridge!
Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta” (raw, vegan) Recipe by GreenChef Matthew Kenney
The first raw food dish (or at least, the first successful raw food dish) that I ever created was a green zebra tomato lasagna that I designed for my first raw food menu. There was never a single evening that it wasn’t the best-selling dish on the menu, which lies in the fact that it offers familiar flavors in a unique form. Raw food can often be intimidating, especially for those who have never tried it, and the components of this dish resemble a welcoming gesture—tomato sauce, pesto, ricotta, tomatoes. They work together, we’ve all tried them, and the dish is full flavored.
For Canadian thanksgiving, I made mini vegan pumpkin pies. For years I’ve made raw pumpkin pies, trying sweet potatoes, pumpkin, squash, carrot juice/nut combo – but I have to say, I prefer this cooked style. Enjoy it with a big dollop of the coconut whipped cream that I featured in my previous recipe post.
What’s so great about this pie? First, there are no nuts in the filling, making it far easier for me to digest (and good digestion is the name of the game for me these days more than ever). Instead I’ve used the natural creaminess of the cooked pumpkin along with healthy raw ingredients to create a delicious pie.
Secondly, this is a low glycemic dessert, using a small amount of coconut sugar in conjunction with stevia to sweeten it.
What makes it a “mousse” pie? I’ve suped it up with irish moss and coconut oil to give it a light, fluffy moussey texture. In fact, I’ve made this a few times already, that’s how much I like it, and it holds well as a cheesecake and as a simple mousse/pudding too! Whatever you choose, I’m fairly certain you’ll enjoy :)
I must admit. I have never done this before. Making my own Vanilla Extract that is. It’s also only been 3 weeks since it started marinating in its beautiful glass jar. I am not sure how it’s gonna turn out BUT it looks so beautiful we decided we had to share this recipe with everyone. Life is all about the journey…right… :) Jump in and let us know how yours turns out.
This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!
Some of you may already know that I have a brand new dehydrator at home, which is also the reason for the lack of posts lately. I’m diving into the raw cuisine with the open eyes of a new born baby. Raw crackers, raw desserts, “baked” nuts… I want to try it all and my dehydrator is working 24-7!
There are so many recipes I want to taste that the first moment the Excalibur arrived I got totally lost. I had absolutely no idea what to start with, where to begin and how to do it, although I spent the last 2 weeks preparing myself and reading all there is to read about using the thing. I also had a list with favorite recipes sticked to my desktop… Well, I had a list with recipes and no ingredients at all. Yeah, I know, the joke is on me. Instead of reading all days long I could’ve bought the necessary products, sprouted different things and prepare better.
Anyway, I managed to pull a couple of cracker variations (will share my most favorite one soon) and some desserts. I’m a true believer that you eat with your eyes wide open, so when I see something beautiful I got inspired. This time my inspiration were these cute little raw fruit paper like crepes appetizer from rawmazing.com, I just wanted mine sweet. The best option I could think of for making them sweet was fruit crepes for the bags and raw brownies for the filling. Easy, delicious and so beautiful! Especially if you make different variations, in my case – orange, apples & kiwi ones. Yum!
Why spend a bunch of money at the store on granola when you can easily make it cheaper and way more delicious yourself at home! I have also included a raw alternative in the instructions at the bottom for all you RAW folks out there who wanna try making this in the dehydrator. Also, feel free to play around with the spices, nuts and dried fruits, tailoring it to your liking or whatever you have in your kitchen.
Oh, and this makes a wonderful homemade gift filled to the brim in a lovely glass airtight container… just sayin’… :)
I don’t think I know a single person who doesn’t love chocolate. Do you? The only thing better than a really good organic dark chocolate bar, would have to be a dessert created with a really good organic dark chocolate bar! Am I right or what?
That is what I have created here. I took a few of my favorite ingredients (almonds, chocolate, dates, oranges) and combined them to create, little bite size pieces of heaven in a dessert. You get a little sweetness from the dates, crunch from the almonds and mmmness from the chocolate. Not to mention the un-expected hint of orange, cinnamon and nutmeg. This one is definitely monkie approved!
During the holidays, especially when it is cold outside, all I want to do is stay in, get cozy and allow my sweet tooth monster to take over. I don’t let it get out of hand though, I make sure I utilize my best and most nutritious resources to create delectable treats that I can indulge in without guilt.
I am usually craving something creamy, soft and decadent. For me, the perfect antidote to this yearning is a rich chocolate pudding. I know there are many variations of chocolate puddings, but this is one of my favourites!
Why you ask, because it is loaded with avocado. Which not only adds a healthy dose of essential fats in the recipe, but it creams up the pudding, perfectly. This makes me feel better about enjoying it in more ways then one. First I can digest it fairly easily and secondly, I know that I am consuming the healthiest version of chocolate puddings that exists!
Because avocados are so rich and nutrient dense, I am forced to only indulge in a “reasonable” amount of pudding at a time. I only need a little bit and it goes such a long way, bite by bite – I enjoy every second of this pudding. It’s creamy velvety texture melts in my mouth and coats me with joy and pleasure.
There are some people who will cook and bake outside of their “diet philosophies” for family and friends. I’m definitely not one of those people. That may sound stubborn, but really it’s not about being difficult. I just figure if I could make the “same” thing AND be able to eat it, too, why not? It’s easy to go buy any full-fat “normal” dessert. It is not always easy to make a gluten-free vegan birthday cake.
My tradition among close friends and family, is to bake a special treat for them. I usually ask what their top 3 favorite desserts are, then I’ll create a unique recipe for them based off their response. Unfortunately for me, that answer is usually chocolate. No, not “chocolate cake” or “brownies,” just “anything chocolate.” Now, I like chocolate, don’t get me wrong. I can appreciate a good brownie or truffle, but it’s definitely not my first choice. I was always the odd one out among my sisters requesting “vanilla” instead of “chocolate.” I remember refusing birthday cake as a young kid because it was chocolate! My indifference is heightened among the many many chocolate lovers I know.
This tart was so delicious, I actually started laughing upon the first bite.
I had almost 4 friend’s birthdays in a weeks span of time. I knew I had to find something everyone would love. This time, I decided to not just go for my Cocoa Carob Brownie Bites, or homemade truffles, but something I could even like. This tart was so delicious, I actually started laughing upon the first bite. It’s rich chocolate and I like it!
I am warning you now, this is quite a decadent dessert. It is rich, creamy and nutty thanks to an amazing buttery almond meal crust. This will surely make someone feel special on any day, chocolate lover or not.
I need a badass raw Valentine’s Day tart and I need it pronto. I looked around in thee ole cabinets for some nuts and I am sad to say, I was out of luck. Then I remembered, I froze some of the left over almond pulp from the nut milk I made last week. Yeah, thats it, I can defrosted the almond pulp and try it out for the crust.
And now, I am very very happy to report that it worked out perfectly! Of course, if you have some fresh pulp, you can use that or you could sub straight up finely ground nuts too. The only difference you might notice is the consistency of the crust. The pulp is lighter and I would say fluffier than straight raw nuts.
Oh and the filling…. As I said, I didn’t have any nuts but then again I didn’t have hours to spend soaking them either, so I thought, nut butter to the rescue! I wanted a rich, thick pudding in minutes and YUM, I got that and more!
Happy Valentines everyone! I hope your getting your fill of love “bites” on this special day! :)