Category Archives: Raw Food Creations

D A T smoooothie bowl

Cause it’s all about the smoooothie, yo!

Smoothie bowls come in all varieties : acai, green bowls, pb and banana, etc. Basically, whatever you can chuck in a blender, you can use as a base.

 

 

 

First – choose your base : water, juice, coconut water

Second – add your fruit (frozen or room temp) : banana, pineapple, apple, blueberries, etc.

Third – add the extras : acai, peanut butter, greens, superfood powder (lacuma, maca, reishi, etc.)

 

 

Top with granola, nuts and seeds, and more fruit, etc.

 

 

 

E N J O Y.

 

 

 

 

 

 

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Sunflower Seed Truffles

Really there are no words. Just try them and I promise you will make friends instantly. These truffles are so velvety and smooth with a hint of nutty undertones.

sunflower seed truffles two

Sunflower Seed Truffles

(makes 10)

Ingredients:

4 heaping T sunflower seed butter
3 T maple syrup, grade B
a glug of maple syrup (about oneish teaspoon)
3 T cocoa powder
2 t coconut oil, melted

cocoa powder, sifted (for coating)

Mix everything together.
Scoop chocolate, coat with cocoa.
Store in fridge.

*notes: these truffles came out soft, so I increased the coconut oil to help them set up more. If kept outside the fridge, they become very soft.

 

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Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)

Crust:

About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract

 

1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust

 

Filling: 

1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt

 

1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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raw summer peach tart

#noms for sure!

Over the weekend I had the privilege to work with Sharon of Raw and Awesome to host a raw food meetup where we watched the documentary Simply Raw: Reversing Diabetes in 30 Days which took a group of 6 regular Americans from different ages and walks of life all suffering from diabetes (type 1 and 2) and sent them to a ranch for 30 days. During their time at the ranch the group was fed only raw food and encouraged to walk, take yoga, and be together. By the end of the 30 days 4 of them were off insulin completely, 1 went home early, and 1 was down to 1/6 of the insulin intake. The whole experience promoted the idea the of detoxing the whole body: mental, emotional, spiritual, and physical.

The idea of health is a whole body experience. When we chose to be healthy we need to remember that health is a state of mind. To be healthy in the spirit promotes health in the mind, which promotes health in the emotional and physical. It’s all connected!

And finally on to the food!!! Specifically this beauty below: Summer peach tart w/ cashew creme

 

rawpeachtart

Raw Summer Peach Tart w/ Cashew Creme

(makes 1 – 9″ tart)

(adapted from everyday raw desserts)

CRUST:

1 cup almonds
1/4 cashews
3 T honey
1 T coconut oil, melted
1/4 t salt
1/8 t vanilla bean paste
FILLING:

3 C cashews, soaked for 1 – 2 hours
1/2 C peeled and sliced peaches
1/4 C lemon juice, fresh
3/4 C honey
1 t vanilla bean paste
1 t cinnamon
1 t salt
3/4 C coconut oil, melted

 

Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.

crust

For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

peach tart filling

Top with fresh peaches.

Enjoy!

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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)

 

1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs

 

1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.

 

almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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Raw Recipe: Avocado Key Lime “Cheesecake”

Summer came early with this little treat. For St.Patty’s day I made an avocado key lime “cheesecake” with an almond crust. Its completely raw/vegan/gluten-free, but not taste free! This baby is tangy and creamy, crunchy and not-too-sweet.

avocado cheesecake pie

Avocado Key Lime “Cheesecake” w/ Almond Crust

(makes  1 -9″ pie)

Crust:

2/3 cup raw almonds
1/4 cup shredded coconut
pinch salt
4 dates, pitted
2 teaspoon melted coconut oil
1-2 T agave nectar

1. Process almonds into crumb, add coconut and salt. process until a flour-like.

2. Add dates and coconut oil, then add agave nectar until crust starts to come together. You dont want it to completely come together in the processor or else it will be too sticky and too sweet.

 

Filling:

2 medium/large avocados
6 tablespoons agave nectar
1/2 cup lime juice
1 teaspoon pure vanilla (I also added a splash of almond extract)
1/3 C melted coconut oil
lime zest, to taste

1. Blend everything together until creamy and smooth.

2. Pour over crust. Freeze for a few hours (if you can wait that long).

Top w/ lime zest.

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Fresh Fruit Tart for Two

This is definitely more of a summer favorite, but it’s a nice change of pace from pumpkin everything. This easily makes enough for two people (aww) or one person if you are selfish and very hungry.

raw food tart

 

Fresh Fruit Tart for Two

Start with a 3 5/8” ring mold.

Crust:

1/2 C Almonds

Pinch of Salt

3 Medjool Dates

Start by processing the almonds into a fine crumb, add the salt and the dates and process until the mixture comes together. Take the mixture and form into a ball, making sure everything is mixed together. Press the dough ball into the ring mold and shape.

Refrigerate or freeze while the filling is being made.

Filling:

1 C Young Coconut Meat

3/4 C Raw Cashews, Soaked

1/4 C Coconut Oil, Melted

1 Vanilla Bean, scraped

1/2 T. Lemon Juice

¼ C Raw Honey

Blend all of the ingredients together. If the mixture becomes unwilling to blend, start by adding 1 T of water at a time until a custard texture is formed.

Pour the filling into the shell.

Freeze for 45 minutes.

Top with fresh fruit.

Enjoy!

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