Rawfood Recipes for Life , Happiness & health

7/30/2019 Rawfood Recipes for Life , Happiness & health

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http://www.rawfoodhomerecipes.com/raw-vegan-strawberry-ice-cream/

Raw Vegan Strawberry Ice Creamrecipe from the Raw Food World newsletter

Ingredients:

1 1/2 pounds fresh strawberries, chopped

1/2 cup coconut crystals

2 tbsp honey or your favorite liquid sweetener

1 cup water or almond milk

1 cup soaked cashews

1 tbsp creme de cassis (optional)

Directions:

Combine the strawberries, sugar and honey in a bowl, and let stand for

an hour while the cashews are soaking. Blend everything until smooth,

then strain into a container. Chill in the refrigerator, then freeze in your

ice cream maker according to the manufacturers instructions. This ice

cream freezes hard once transfered to the freezer but softens in about

10 minutes to a scoopable consistency.

RAWFOOD RECIPES FOR LIFE , HAPPINESS & HEALTH
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You may also like -

http://www.rawfoodhomerecipes.com/mango-honey-ice-kream/

Mango Honey Ice KreamGetting hot! Time to cool down.

recipe and photo from The Raw Table

Ingredients: meat from two young coconuts (cant get coconut where I am, so I

just use flakes blended down)

1 cup coconut mylk (or nut mylk)

2 ripe mangoes

1 ripe banana

1 cup fresh pineapple, diced

2 cup almond milk

1/2 cup raw honey

4 tbsp coconut butter/oil

1 tsp pure vanilla extract

juice of 1/2 lemon

1/2 tsp sea salt

http://therawtable.com/http://therawtable.com/http://www.rawfoodhomerecipes.com/mango-honey-ice-kream/http://www.rawfoodhomerecipes.com/mango-honey-ice-kream/


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Directions:Place all ingredients into a blender or food processor and blend until

perfectly smooth. Remove from processor and place in an ice cream

freezer. Follow freezer instructions. You may also just put the ice cream

in your freezer and stir it every hour for about 3 hours until set firm. This

elegant, simple, healthy and delicious recipe serves 6-8. You can also

add a fresh peach to the batch for added pizazz!

http://www.rawfoodhomerecipes.com/middle-eastern-sesame-almond-halva/

Middle Eastern Sesame Almond

Halva

recipe by Priscilla Soligo ofRawthentic Food

http://www.rawthenticfood.com/http://www.rawthenticfood.com/http://www.rawfoodhomerecipes.com/middle-eastern-sesame-almond-halva/http://www.rawfoodhomerecipes.com/middle-eastern-sesame-almond-halva/


4/57

You can make this recipe with jarred tahini you already have in the

fridge, or take the extra step and make it from scratch (see recipe in

previous post).

Ingredients: 1/2 cup rustic blonde tahini (jarred tahini will work, too)

1/2 cup almonds, ground in food processor)

2 tbsp Manuka honey

1 tbsp coconut nectar

1/4 cup + 1 tbsp slivered almonds, hand chopped for garnishing

Directions:

Place all ingredients into a large bowl, except for the slivered almonds,

and mix well by hand. Spoon mixture into decorative spoons, or you can

make them into balls and top, or roll with slivered almonds. Place in the

freezer for 2 3 hours to set up and then serve. Enjoy your MiddleEastern deliciously fresh and raw delight! (Makes 7 generous spoons, or

12 mini-balls)

http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/

Mint Chocolate Ice Cream Pieby Nina Dench ofThe Raw Food Coach

Ingredients:

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CHOCOLATE BROWNIE BASE

2 cups ground almonds

1/2 cup cacao powder

1/4 cup agave syrup


pinch of sea salt

MINT CREAM FILLING

3 cups cashew nuts

1 cup water

1 cup agave syrup

25g fresh mint juiced with 1 cup water

4 tbsp mint extract


CHOCOLATE TOPPING

1 1/2 cups cacao butter

1 cup cacao powder

1/4 cup agave syrup

1 tbsp carob powder


1 tbsp peppermint extract

Directions:Mix all ingredients for base well in food processor. Press into spring-

form tin. For filling, simply blend ingredients until smooth and pour on

top of chocolate brownie base. For the topping, melt cacao butter (place

bowl in tub of hot water or in dehydrator). Mix remaining ingredients with

cacao butter. Drizzle over mint cream filling. Place in freezer until ready

to serve.



6/57

http://www.rawfoodhomerecipes.com/creamy-corn-chowder/

Creamy Corn Chowderrecipe by Raw Gourmet

If you are not accustomed to eating raw food or if you have a delicate

digestive system, dont eat too much! The soup contains a great deal of

roughage.

Ingredients: 4 cups fresh corn kernels (approximately 4 large ears)

2 cups almond milk (see note)

1 avocado, cut in chunks

1 tsp ground cumin

2 tsp finely minced onion

teaspoon sea salt

extra corn kernels (to garnish)

sunflower sprouts

Directions:

In a blender, combine the corn, almond milk, avocado, cumin, minced

onion and salt. Blend well. Pour the soup into serving bowls and garnish

with a handful of corn kernels and some sunflower sprouts. Serves 4.

http://rawgourmet.com/http://rawgourmet.com/http://rawgourmet.com/http://rawgourmet.com/http://www.rawfoodhomerecipes.com/creamy-corn-chowder/http://www.rawfoodhomerecipes.com/creamy-corn-chowder/


7/57

Oh, to make the milk, blend 2 cups soaked almonds with 4 cups of

water. Strain.

You may also like -

http://www.rawfoodhomerecipes.com/banoffe-pie/

Banoffe Pie

recipe, which serves 8-10 people, created by raw chef and teacher, Nina

Dench, ofthe raw food coach

Ingredients: 3-4 bananas, sliced

BASE

4 cups oat groats, blended to a fine powder

cup maple syrup

1 tbsp almond butter

pinch of salt

TOFFEE

1 cup almond butter

1 cup maple syrup Pinch of salt

CREAM TOPPING

5 bananas

1 cup almond butter

Maple syrup to sweeten (optional)

In large bowl, mix base ingredients together. Place ingredients in bottom

of dish and pat down using hands or spatula. Slice banana circles onto

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base. For the toffee, the ingredients together until smooth. Pour over

base and bananas. Finally, blend the cream topping and pour on top of

toffee. Decorate your Banoffee Pie with dried or fresh banana rings and/

or grated raw chocolate. Yum!

NOTE: Shop bought oat groats are highly unlikely to be raw (they will

have been steamed to clean and preserve them), but raw oat groats go

rancid very quickly. As oats are a great health food low in fat, high in

nutrition, they are a great ingredient to use if you are not hung up on

being strictly raw.

Karen Knowler, The Raw Food Coach publishes Successfully Raw a

free weekly eZine for raw food lovers everywhere. If youre ready to look

good, feel greatand create a raw life you love get your FREE tips, tools

andrecipes now atwww.TheRawFoodCoach.com

http://www.rawfoodhomerecipes.com/cacao-pistachio-florentine-mint-ice-

cream-sandwich/

Cacao Pistachio Florentine Mint Ice

Cream SandwichNo, this one is not a fast and easy one, but looked to darned good not to

include in what seems to be becoming a raw vegan ice kream fiesta formy blog. Plus you know its going to be good, as its from master

chefRussel James.

Ingredients:ICE CREAM

2 cups cashews 1/2 cup coconut butter/oil

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9/57

1/4 cup agave nectar

1 vanilla pod

1 cup almond milk

1 tsp lemon juice

1/2 cup tightly-packed fresh mint leaves

FLORENTINES

1/2 cup cashews

3 tbsp cacao powder

1/4 cup melted cacao butter

1/2 tsp lemon juice

3 tbsp agave nectar

1/4 cup almond milk

1/4 cup cacao nibs

1/2 cup pistachio nuts, roughly chopped

Directions:

The almond milk you need for this recipe can be be made by blending

1c soaked almonds in 2c of pure water. You should then strain the

mixture through a nut milk bag, or a sieve if you dont have a nut milk

bag. For the ice cream, scrape the inside of the vanilla pod, and discard

the outer part. Alternatively, you can leave the outer part in water to

infuse, making vanilla water. Blend all ingredients in a high-speed

blender until smooth.Pour mixture into 4, round, equal-sized moulds



10/57

and place in the freezer to set. You could use metal rings with plastic

film stretched over the base of them.

For the Florentines, blend all ingredients, with the exception of the

cacao nibs and pistachio nuts, in a high speed blender until smooth.

Transfer mixture to a bowl and stir in the cacao nibs and pistachios.Use

a spoon to form 8 Florentines (circles as big as the ice cream moulds

you used) on some non-stick paper and place in the freezer to set. If you

havent got enough room in your freezer to lay them out flat, you can put

them in the fridge first, until they are firm enough to stack up in the

freezer. Remove the ice cream and Florentines from the freezer 1 2

hours before serving. Assemble the sandwiches with one Florentine on

the bottom, and one on the top, of the ice cream that you removed from

the molds. Decorate the outside of the mint ice cream with some more

chopped pistachio nuts.

You may also like -

http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-

rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-

epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-

rosemary-cream-sau/

Beet Ravioli with Pine Nut GoatCheese, Rosemary Cream Sauce,

and Aged Balsamic Vinegar

recipe from Sarma Melngailis

http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.amazon.com/gp/product/0061458473/ref=as_li_ss_tl?ie=UTF8&tag=acaisucc-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0061458473http://www.amazon.com/gp/product/0061458473/ref=as_li_ss_tl?ie=UTF8&tag=acaisucc-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0061458473http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/http://www.rawfoodhomerecipes.com/beet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwww-epicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheese-rosemary-cream-sau/


11/57

It may be indicative in the title, but I wouldnt call this one fast or easy.

Looks too darned good not to share, though.

Ingredients:

PINE NUT GOAT CHEESE

4 cups pine nuts, soaked 1 hour or more

1/2 cup extra-virgin olive oil

2 medium shallots, peeled and diced

zest of 1 lemon

1/2 cup freshly squeezed lemon juice

4 teaspoons nutritional yeast

2 1/2 teaspoons sea salt

freshly ground black pepper

ROSEMARY CREAM SAUCE

1 tsp minced rosemary

1 tbsp freshly squeezed lemon juice 3/4 cup filtered water

pinch of sea salt

1 clove garlic, peeled

freshly ground black pepper

BEET RAVIOLI

2 medium beets (2 inches in diameter or more), peeled

2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive

oil

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon sea salt

2 tablespoons high-quality aged balsamic vinegar

micro-greens or other herbs, for garnish

Directions:



12/57

To make the cheese, process all ingredients in a food processor until as

smooth as possible. You should have about 4 cups. Reserve 2 cups for

the sauce, and set aside the remainder. For the cream sauce, puree all

the ingredients in a high-speed blender until smooth. Using amandoline, slice the beets very thin (so they are pliable and not stiff,

approximately 1/16 of an inch or less). Make small stacks of the larger

pieces and use a sharp knife to cut into squaresthe size doesnt

matter much, as long as they are all roughly the same. Alternatively, use

a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at

least 40 slices10 per serving, with a few extra to spare. In a medium

bowl, place the beet slices, oil, lemon juice, and salt and toss gently to

coat evenly. Allowing the beets to sit for a half hour or more will soften

them; this is optional but a good idea if your slices are on the thicker

side and still a bit stiff. Lay half the beet slices on a clean work surface

and top each with a rounded teaspoonful of the cheese. Top with the

remaining beet slices and press down gently. Spoon the sauce onto

serving plates, and arrange the ravioli on top. Garnish with a few drops



13/57

of aged balsamic vinegar and a few sprigs of either microgreens or fresh

herbs.

http://www.rawfoodhomerecipes.com/apple-cinnamon-chia-buckwheat-

breakfast/

Apple Cinnamon Chia Buckwheat

Breakfastrecipe by Joanna Stevens for The Raw Food World

Ingredients: 2 tbsp MILA (chia seeds)

1/3 cup Brazil nut milk, or nut milk of choice

1/4 tsp cinnamon

1 grated apple small handful buckwheat, soaked and dehydrated

Directions:

Soak the chia seeds in Brazil nut milk and cinnamon (whisked in). After

about 10 minutes, stir in some buckwheat groats and most of the grated

apple. Top with the rest of the apple and dust with added cinnamon for

color and added flavor.

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14/57

You may also like -

http://www.rawfoodhomerecipes.com/acai-berry-chia-jam/

Acai Berry Chia JamThis sweet, fruity topping Joy Houston is fantastic on anything. Spoonon top diced fruit, chopped nuts and/or granola with this jam for a

Superfood breakfast.

Ingredients:3 tbsp MILA (chia seeds)

1/2 cup organic apple juice

1 cup organic blueberries

3 tbsp acai powder

1 tbsp fresh squeezed lemon juice

1-3 tbsp maple syrup (to taste)

Directions:

Soak chia seeds in applejuice until the juice is absorbed and the

mixture becomes gelatinous. Blend blueberries in the blender until

almost smooth. Add blended blueberries to the chia seed mixture along

with remaining ingredients. Stir well to combine. You can enjoy this jam

right away or refrigerate to use later. It will keep for a week or so.

http://www.trineloves.com/deliciousrevolutionhttp://www.rawfoodhomerecipes.com/acai-berry-chia-jam/http://www.brightearthfoods.com/affiliate/redir.php?oid=1009_2http://www.brightearthfoods.com/affiliate/redir.php?oid=1009_2http://trine.lifemax.net/http://trine.lifemax.net/http://www.trineloves.com/deliciousrevolutionhttp://www.trineloves.com/deliciousrevolutionhttp://www.rawfoodhomerecipes.com/acai-berry-chia-jam/http://www.rawfoodhomerecipes.com/acai-berry-chia-jam/


15/57

http://www.rawfoodhomerecipes.com/chocolate-mousse-chia-pudding/

Chocolate Mousse Chia Puddingrecipe by Joanna of The High Raw Nourished Kitchen

Ingredients: 1/2 cup MILA or whole chia seeds

1/2 cup raw cacao powder

1/3 cup coconut nectar, agave nectar or your favorite sweetener

1 cup raw hazelnuts

1 inch (2.4cm) vanilla bean

1 tbsp raw coconut oil

1 tbsp non-GM soy lecithin powder

1 tbsp chia oil (or other oil if not available)

Celtic sea salt, pinch

Directions:

Make hazelnut milk by blending the hazelnuts with 3 cups of water.

Strain with a nut milk bag and pour the milk back into the rinsed blender.

Add the other ingredients except for the chia seeds, and blend until

smooth. Pour in a large bowl, add the chia seeds, and stir by hand. Let

the mixture stand for 5 minutes, then stir again, and repeat the process

once. Place in the fridge and enjoy within 3-4 days. Serves four.

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16/57

http://www.rawfoodhomerecipes.com/saffron-rice/

Saffron Ricerecipe by Elaina Love (my mentor from the Pure Joy Culinary

Academy mention raw food home and get a substantial discountwhen you study with them!)

4 large parsnips, or 2 large jicamas peeled & chopped

1/2 cup English peas, fresh or frozen (optional)

drizzle of olive, hemp or flax oil

1/4 teaspoon turmeric (for color and nutrition)

1 tsp. Himalayan salt or to taste

2 tsp. onion powder or to taste

1 tsp. lemon or lime juice

Directions:

Pulse parsnips or jicama in a food processor until finely ground. If using

Jicama, please squeeze out the excess water through a nut milk bag

after pulsing. Add seasonings and mix well. Warm for 30 minutes in a

dehydrator at 105 degrees F (40 degree C). Serve with any saucy dish

that would usually require rice.

You may also like -

http://www.rawfoodhomerecipes.com/chia-coc onut-pudding/

Chia-Coconut Pudding

http://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhomerecipes.com/chia-coconut-pudding/http://www.rawfoodhome.com/http://www.rawfoodhome.com/http://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/www.purejoyacademy.comhttp://www.rawfoodhomerecipes.com/saffron-rice/http://www.rawfoodhomerecipes.com/saffron-rice/


17/57

recipe for tapioca with a twist by Elaina Love ofPure Joy Planet

Ingredients: cup chia seeds

1 cups purified water (to soak the chia seeds)*

2/3 cup coconut meat (about 2 young coconuts)

2 tbsp coconut oil (make sure its high quality and smells fresh)

3 tbsp yacon root syrup**

6 tbsp orange juice (about 1 orange)

1 tsp vanilla extract

tsp butterscotch or rum extract 6 drops liquid stevia, (vanilla flavor would be great!)

Directions:

To make the pudding, soak the chia seeds for 2 or more hours, you can

soak them up to 12+ hours. Blend everything but the chia and water

together until creamy. Mix the cream with the soaked chia seeds.

*Tip 1: You can use MILA or other ground chia, which means you will be

able to more easily ingest all the nutritional value of the chia, but whole

seeds will offer more of that tapioca texture.

*Tip 2: You may substitute another sweetener for yacon such as maple

syrup or agave, but yacon will be best for people with sugar imbalances

and diabetics. It also lasts 4 days refrigerated.

http://www.rawfoodhomerecipes.com/bruscetta-on- eggplant/

http://trine.lifemax.net/http://www.purejoyplanet.com/http://www.rawfoodhomerecipes.com/bruscetta-on-eggplant/http://www.rawfoodhomerecipes.com/bruscetta-on-eggplant/http://trine.lifemax.net/http://trine.lifemax.net/http://www.purejoyplanet.com/http://www.purejoyplanet.com/


18/57

Bruscetta on Eggplanta savory and satisfying appetizer by my mentor Elaina Love at Pure Joy

Planet

Ingredients: 2 medium eggplants, peeled and sliced 1 inch thick

TOPPING

8 roma tomatoes, seeded and diced

2 cloves garlic, minced or crushed

10 black olives, pitted and diced

1 tbsp orange juice

2 tbsp olive oil

1 tsp apple cider vinegar or coconut vinegar

4 leaves of basil, minced

2 tsp minced parsley

1 tsp Himalayan crystal salt

Directions:Place the eggplant slabs, untreated, on a dehydratorscreen (no non-

stick sheet needed). Dehydrate for 4-6 hours at 105 degrees or until

crunchy. Let cool and store in an airtight container. Combine the

tomatoes with the remainder of ingredients and let marinade for 1 hour.

Serve on top of the dried eggplant and serve immediately.You may wish

to warm the topping in the dehydrator before topping the eggplant.

You may also like -

http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/

http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-mint-banana-ice-cream/http://purejoyplanet.com/http://purejoyplanet.com/http://purejoyplanet.com/http://purejoyplanet.com/


19/57

Chocolate Mint Banana Ice Creamrecipe by my nutrition mentors, Drs Rick and Karin Dana - head over to

their site for a nutritional analysis of this simple, yummy delight!

Ingredients: 3 peeled frozen bananas

10 medium leaves of chocolate mint

1 tbsp cacao powder (optional)

Directions:

Use a blender or food processor to blend or mix ingredients together

until smooth. Serves 1 or .

http://www.rawfoodhomerecipes.com/mango-salsa/

Mango Salsarecipe by Chef Tina Jo

Ingredients: 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)

1/2 medium red onion, finely chopped

http://cheftinajo.com/cmd.php?af=1277547http://cheftinajo.com/cmd.php?af=1277547http://cheftinajo.com/cmd.php?af=1277547http://www.rawfoodhomerecipes.com/mango-salsa/http://www.rawfoodhomerecipes.com/mango-salsa/http://rawfoodeducation.com/http://rawfoodeducation.com/


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1 Jalapeo chile, minced (include ribs and seeds for a hotter taste

if desired)

1 small cucumber, peeled and diced (about 1 cup)

3 tbsp fresh cilantro leaves, chopped

3 tbsp fresh lime juice

talt and pepper to taste

diced red bell pepper and jicama (optional)

Directions:Combine all of the ingredients in a bowl. Season to taste with salt and

pepper. If the salsa ends up being a little too hot or acidic for your taste,

you can temper it by adding some diced avocado.

http://www.rawfoodhomerecipes.com/raw-thai-curry/

Raw Thai Curryrecipe from Karen Knowler

This recipe is a little different from one I posted earlierby Ryoya

Takashima. It makes enough to accompany two large helpings of

veggies.

Ingredients: 2 avocados

2 (dried) lime leaves

1/4 1/2 fresh chili

1 tsp lime juice

2 cm lemon grass stem

1.5 cm cube fresh ginger

1/2 loosely packed cup of fresh coriander (cilantro)

1/2 1 cup pure water (depends on how creamy and thick you like

it)

1/2 tbsp curry powder

http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/raw-thai-curry/http://www.rawfoodhomerecipes.com/2010/09/thai-green-curry-with-rice/http://www.rawfoodhomerecipes.com/2010/09/thai-green-curry-with-rice/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/raw-thai-curry/http://www.rawfoodhomerecipes.com/raw-thai-curry/


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Directions:Simply blend all ingredients together, either in a blender or food

processor until everything is fully blended. Taste test. Add more water if

youd like it runnier. Add more lemon, a tomato and/or avocado if its too

hot.



good, feel great and create a raw life you love get your FREE tips, tools

andrecipes now atwww.TheRawFoodCoach.com

http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-

dried-tomatoes/

Zucchini Pasta with Olives and Sun-

Dried Tomatoesrecipe by Maria and Helen ofNatural Zing

Ingredients: 1 large zucchini made into noodles with a spirooli or spiralizer

SAUCE

1 or 2 fresh tomatoes chopped

1/2 cup Peruvian dried black olives, pitted and chopped

1/3 cup sun-dried tomatoes, soaked & chopped

1 small bunch of basil, chopped

1 clove garlic

1 tbsp extra virgin olive oil

chopped pine nuts or walnuts on top of your dish for decoration

(optional)

Directions:

http://www.naturalzing.com/idevaffiliate/idevaffiliate.php?id=1164_1_1_15http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-dried-tomatoes/http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-dried-tomatoes/http://www.rawfoodhomerecipes.com/http://www.totalbusinesscart.com/app/?af=966103http://www.naturalzing.com/idevaffiliate/idevaffiliate.php?id=1164_1_1_15http://www.naturalzing.com/idevaffiliate/idevaffiliate.php?id=1164_1_1_15http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-dried-tomatoes/http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-dried-tomatoes/http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-dried-tomatoes/http://www.rawfoodhomerecipes.com/zucchini-pasta-with-olives-and-sun-dried-tomatoes/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/http://www.rawfoodhomerecipes.com/


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Put all the sauce ingredients in a blender and blend until smooth.(optionally you can add the olives into the sauce after it is blend or add

them on top of your dish before serving.) Place your noodles on the dish

and spoon on your sauce. Again you can add the olives last or add

some nuts. Note: If you do not have access to a spirooli then you can

substitute with kelp noodles. Serves: 2 to 4 (depending on the size of

zucchini)

http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-

marinara-sauce/

Sweet Basil with Spiralized Zucchini

and Marinara Sauce

recipe by Drs Rick and Karin Dana

Ingredients:SAUCE

2 medium fresh tomatoes (2 cups chopped)

6 soaked sun dried tomatoes (1 ounce dry or 28.3 g) tsp. dried oregano or other Italian spices

http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://rawfoodeducation.com/http://rawfoodeducation.com/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/http://www.rawfoodhomerecipes.com/sweet-basil-with-spiralized-zucchini-and-marinara-sauce/


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1 medjool or other type of date

ripe avocado

PASTA

2-3 zucchinis

Directions:

Blend fresh tomatoes, spices, date, and avocado in blender, then add

soaked sundried tomatoes and blend until smooth. For a lower fat

recipe, leave out avocado. For garlic lovers, add clove of fresh

garlic. To make zucchini pasta, use a vegetable spiralizer. In general, for

spiralizing, squash or zucchini that is younger is better, as they create

softer noodles. Add the noodles to a bed of sweet basil and top with

marinara sauce, chopped bell pepper, and chopped heirloom tomato.

http://www.rawfoodhomerecipes.com/mila-power-breakfast/

http://www.rawfoodhomerecipes.com/mila-power-breakfast/http://www.rawfoodhomerecipes.com/mila-power-breakfast/http://www.rawfoodhomerecipes.com/mila-power-breakfast/http://www.rawfoodhomerecipes.com/mila-power-breakfast/http://www.rawfoodhomerecipes.com/mila-power-breakfast/


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Mila Power Breakfastrecipe by Mary Barber & Sara Whiteford

Ingredients:BASIC MIX

2 cups organic raw pumpkin seeds

2 cups organic raw walnuts

2 cups organic raw almonds

2 cups organic raw white sesame seeds

2 cups organic hemp seeds

TOPPINGS

2 tbsp dried organic coconut

3 tbsp organic rolled oats, uncooked

1 tbsp goji berries (optional)

1/2 to 1 scoop Mila

almond milk (fresh is best)

fruit of choice

Mix the nuts and seeds together in a bowl and store in a glass containerin your freezer. (This takes a little time and effort in the beginning to get



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started, but this mix will last for a long time.Place about 1/3 cup of nut/

seed mix in a bowl. Add coconut AND/OR oats and gojis. Remember

that goji berries will change the taste significantly. Some days we are in

the mood for them (particularly with berries on top) and some days we

arent. Add Mila and almond milk. Then top with fruit. Enjoy. You may

need to add more almond milk to the mix, as the Mila will soak up the

milk.

You may also like -

http://www.rawfoodhomerecipes.com/nut-pulp-alfredo-sauce/

Nut Pulp Alfredo Saucerecipe by Janae

Got pulp and dont know what to do with it? Make a sauce for your

zucchini noodles. Walnut pulp works great, but other nuts should be fine.

Softer nuts make a creamier sauce. Note from Trine: This sauce tastes

http://cafe-janae.blogspot.jp/http://cafe-janae.blogspot.jp/http://cafe-janae.blogspot.jp/http://cafe-janae.blogspot.jp/http://www.rawfoodhomerecipes.com/nut-pulp-alfredo-sauce/http://www.rawfoodhomerecipes.com/nut-pulp-alfredo-sauce/


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lovely, but the consistency is, well, pulpy. I had to add extra oil and water

to make my attempt acceptable.

Ingredients:

2 cups nut pulp

1 tsp sea salt

1 clove garlic

1 tsp nutmeg

1 tsp oregano

1/2 tsp nutritional yeast

1/2 tsp freshly ground black pepper dash of cayenne pepper (optional)

Directions:Put all ingredients in a blender and blend until smooth and creamy. Add

a bit of water or nut milk if it needs to be thinned down a bit.

You may also like -

http://www.rawfoodhomerecipes.com/chiary-pudding/

Chiary PuddingChia makes the quickest, most irresistible raw puddings. The thing

about chia is that it swells up to several times its size when you soak it,

so a little goes a long way. Its very good for gut health, and because itsso fibrous, its very hard to overeat it, so enjoy this recipe by Kate Magic:

1 cup MILA (chia seeds)

3 cups (750 ml) pure water

1/2 cup mesquite

1 tbsp camu

1 tbsp tahini

1 tbsp agave

http://trine.lifemax.net/http://www.rawfoodhomerecipes.com/chiary-pudding/http://trine.lifemax.net/http://trine.lifemax.net/http://www.trineloves.com/katemagichttp://www.trineloves.com/katemagichttp://www.rawfoodhomerecipes.com/chiary-pudding/http://www.rawfoodhomerecipes.com/chiary-pudding/


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1 tsp suma

250 g strawberries

2 tbsp bee pollen

Directions:

Soak the chia in the water for at least 4 hrs, up to eight. Intermittently

give it a stir to make sure all the chia is gelling up evenly. When youre

ready, stir in the mesquite, camu, tahini, agave & suma. You can add the

strawberries in whole, or chop them into tiny pieces, whichever you

prefer. The mixture should be very thick now. You can sprinkle the pollen

on and eat it immediately if you cant wait, but if its for guests, spoon it

into a presentation mold. Let it set in the fridge for a couple of hours,

then turn it out onto a pretty plate and decorate with bee pollen. Serve

on its own, or as an accompaniment to another raw pudding like

chocolate sauce orhemp ice cream. Serves four.

You may also like -

http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/

http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/http://www.rawfoodhomerecipes.com/sin-free-chocolate-pudding/http://www.rawfoodhomerecipes.com/hemp-ice-creamhttp://www.rawfoodhomerecipes.com/hemp-ice-cream


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Sin-Free Chocolate Puddingrecipe by Priscilla Soligo ofRawthentic Food

Ingredients: 1 cup avocado (about two small-med size avocados)

3 heaping tbsp raw cacao powder (variation: raw carob)

1 tbsp lucuma powder

1/4 cup coconut meat (variation: Banana)

1/4 cup coconut oil

1/2 tsp vanilla essence/extract (or vanilla powder)

1/4 tsp cinnamon (ground)

1/4 cup maple syrup

1/4 cup filtered water

1/2 tsp Celtic or pink Himalayan crystal salt

Directions:

Place all ingredients into a high speed blender with the wet ingredients

first and superfood powders last. Blend on high until well incorporated,

and if you have a Vitamix blender use the tamper to assist ingredients to

blend smoothly. Pour into a martini glass, parfait glass, or bowl and

decorate with coconut flakes, cacao nibs, orcrushed nuts, which will

add texture and crunch. Place in the refrigerator for at least one hour to

set up. If you would prefer to use as a chocolate custard, no need to set

http://www.rawthenticfood.com/http://www.rawthenticfood.com/http://www.rawthenticfood.com/http://www.rawthenticfood.com/


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it up in the fridge just pour over bananas, fruits, rawnola and enjoy!

You can easily use this as a delicious nut-free chocolate spread too (set

up in the fridge for at least one hour), dip (no need to set up), or

chocolate fondu (no need to set up). Makes about 2 3 servings.

You may also like -

http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-

coconut-cream-frosting/

Vanilla Bean Cupcakes with

Blueberry Coconut Cream Frosting

recipe by my lovely friend Priscilla Soligo, founder ofRawthentic Food

Ingredients:CUPCAKE BASE

2 (258g) cups almond pulp

1 (87g) cup dessicated coconut flakes

1/4 cup coconut nectar

1 tsp vanilla extract

1/8 tsp pink Himalayan crystal salt

BLUEBERRY COCONUT FROSTING

2 1/2 cups coconut butter, melted (271g pre-melted measurement)

1 1/2 (190g) cups blueberries

1 (60g) cup macadamia nuts, (or cashews, pre-soaked 2 hours)

1/2 cup raw organic honey, (or coconut nectar for lower glycemic

sweetener)

1 cup filtered waterDirections:

http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-coconut-cream-frosting/http://www.rawthenticfood.com/http://www.rawthenticfood.com/http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-coconut-cream-frosting/http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-coconut-cream-frosting/http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-coconut-cream-frosting/http://www.rawfoodhomerecipes.com/vanilla-bean-cupcakes-with-blueberry-coconut-cream-frosting/


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To make the cupcake base, in a food processor, process all ingredients

together and place cupcake dough into a large bowl. Using 14 minisilicon cupcake moulds, press the dough firmly into each one making

sure the top is flat. Place in the freezer for 2 hours for the cupcakes to

get up. This will make moulds easier to remove. During this time,

commence making the frosting. Remove from the freezer and here you

have two options.

Deyhdrator Option 1: Remove cupcakes from silicone moulds. Place

cupcake bases onto a mesh lined dehydrator tray (not teflex sheet) and

dehydrate at 118 for 6 hours. Remove from dehydrator and allow to

cool all the way through completely before icing.

No-Dehydrator Option 2: Remove cupcakes from silicon moulds. You

are ready to ice your cupcake! We like to use either options in our

family.

Using a knife, gently place frosting on top of the cupcake and

garnish with a blueberry.

Storage: The dehydrated cupcake bases keep well frozen for up to two

months in an airtight sealed container. The non-dehydrated cupcakebases will keep for up to a month, or so in the freezer in an airtight



31/57

sealed container. The frosting will keep in the fridge for up to two weeks

in an airtight glass sealed container.

Variation: Replace the blueberries with other berries such as,

raspberries, blackberries, or strawberries, or a very berry combination.

For the frosting, in a high speed blender, place in all ingredients except

blueberries and blend until smooth and well incorporated. Pour into a

large mixing bowl and set aside. In a separate bowl, mash the

blueberries with a fork. Fold in gently (dont over mix) blueberry

mixture with frosting mixture so you can see two tones showing

through. Refrigerate frosting overnight, or for at least 8 hours before

frosting the cupcakes. For a faster set up try freezing and then stirring

gently hourly for 3 4 hours to keep the temperature consistent. This is

a cream frosting and wont set stiff.

http://www.rawfoodhomerecipes.com/thick-creamy-zangy-tomato-dressing/

Thick Creamy & Zangy Tomato

DressingI put this together based on a previous Caesar salad dressing recipe I

posted earlier. A lot of the same, but different enough to be somewhat

original, and it definitely tastes different! The veggies in the picture

(leftovers for my week day bento box) are coriander leaves, parsley,

cabbage, and finely chopped green onions. The dressing is so thick and

well-blended in you cant see it!

Ingredients: 1 large tomato

juice of 2 lemons

1/2 cup raw cashews

http://www.rawfoodhomerecipes.com/2012/05/raw-caesar-salad-dressing/http://www.rawfoodhomerecipes.com/2012/05/raw-caesar-salad-dressing/http://www.rawfoodhomerecipes.com/2012/05/raw-caesar-salad-dressing/http://www.rawfoodhomerecipes.com/thick-creamy-zangy-tomato-dressing/http://www.rawfoodhomerecipes.com/thick-creamy-zangy-tomato-dressing/


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1/2 cup olive oil

1 tsp Himalayan pink salt

2-4 cloves of fresh garlic (depending on how zangy you like it!)

1/2 tsp dulse

1 tsp black pepper

1 tsp apple cider vinegar

2 tbsp MILA (chia)

water (amount varies optional)

Directions:

Blend everything well and enjoy on your favorite salad creation!

The Mila(brand of chia seed meal I always use) will make this dressing

very thick after it stands. If you prefer it less creamy, you can add water

to it to thin it of course. You can also opt to add chia gel instead if you do

not want the recipe to further thicken after making it. Chia gel is basically

made by adding water to chia and letting it stand for 10 minutes. Chia

seeds can absorb an amazing 9 times their volume. They are packed

with Omega 3s and super for digestive and liver health! Many whole

seeds (such as flax, chia, and sesame) are rather hard for the body to

break down, so to get the full nutritional benefit, grinding is a good idea.Only make sure you eat them soon after grinding/ opening a vacuum-

http://trine.lifemax.net/http://trine.lifemax.net/http://trine.lifemax.net/http://trine.lifemax.net/http://trine.lifemax.net/


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sealed pack, as omega3 fatty acids (found densely in chia, flax, and

hemp seeds) go rancid relatively quickly.

You may also like -

http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-

kale-salad/

Outstanding Miso Sesame Dressing

& Kale Saladrecipe by Gena at ChoosingRaw

Ingredients:DRESSING

1/2 cup mellow white miso


1/2 cup tahini (raw is preferable, but roasted is fine, and lesscostly)

3-4 tbsp tamari

1/2 inch fresh ginger (or 1/2 tsp dry)

1 1/4 cup water

SALAD

1 bunch curly kale

1 lar ge beefsteak tomato, chopped

1 large bell pepper (or 2 small), chopped

Directions:

http://www.choosingraw.com/http://www.choosingraw.com/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.choosingraw.com/http://www.choosingraw.com/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/http://www.rawfoodhomerecipes.com/outstanding-miso-sesame-dressing-kale-salad/


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Blend all ingredients of dressing together on high. Add more water if the

mixture is too thick. De-stem, chop, and wash kale well. Add about1/3-1/2 cup of the miso dressing to the kale. Using your hands,

massage dressing into salad well, till its a little wilted in texture. Add

tomatoes and peppers, and toss. Serve!

http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-

balls/

Spaghetti and Meatballs (Savory

Nut Balls)I was looking for a recipe using Burdock root and came across this yummy-sounding

concoction from Raw Guru:

Ingredients:SPAGHETTI

2-4 yellow and green zucchini cut on a saladacco, toss in a little

lemon juice and set aside.

SAUCE

http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://trineloves.com/rawguruhttp://trineloves.com/rawguruhttp://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/http://www.rawfoodhomerecipes.com/spaghetti-and-meatballs-savory-nut-balls/


35/57

2 cups cherry tomatoes

1 cup sun dried tomatoes (soaked for 1-2 hrs)

1 tsp. tomato concentrate

2 dates (soaked for 2 hrs)

3 tbs. olive oil

2 cloves garlic

3 tbs. fresh parsley

1 pinch fresh oregano

1 handful fresh basil

1 tsp. Italian seasoning

1 tsp. sea salt

SAVOURY NUT BALLS

1 small red onion

1 bell pepper

2 carrots

1 cup burdock puree (you can grate it on a very fine grater, or blend it with the water);

The burdock root CAN NOT be substituted, this is what gives the burger a meaty flavor

1 cup soaked almonds,

1/2 cup soaked sunflower seeds

1/4 cup walnuts

2 cloves garlic

1 stick celery (minced)

Pinch of turmeric

1 tsp cumin

2 tsp dried cilantro or 1-2 C fresh

Directions:Blend sauce ingredients together till smooth. Add tomato soak water if you want the sauce

thinner. Toss with spaghetti and serve with savoury nut balls. Process the nut ball

ingredients in a food processor. Add a little water if needed. Lay a piece of parchment paper on

the table, put your burger mixture on top, get another piece of parchment and put it on top of



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the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness.

Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex

sheets, dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur

at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate

until a desired consistency.

You may also like -

http://www.rawfoodhomerecipes.com/raw-pumpkin-spice-cupcakes/

Raw Pumpkin Spice CupcakesHeres an oldie but a goodie from Shannon at rawdourable

Ingredients: 2 cups nut flour

1/4 cup coconut flakes

1/4-1/2 cup raw pumpkin puree

1/4-1/2 cup date paste

generous drizzles of agave, to taste

1/2 tsp vanilla

pumpkin pie spice, to taste

dash of sea salt

Directions:

http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.rawfoodhomerecipes.com/pumpkin-puree/http://rawdorable.blogspot.com/http://rawdorable.blogspot.com/http://www.rawfoodhomerecipes.com/raw-pumpkin-spice-cupcakes/http://www.rawfoodhomerecipes.com/raw-pumpkin-spice-cupcakes/


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In a large bowl, combine the nut flour (a mixture of finely ground nuts of

your choice combined with leftover nut pulp from making your favorite

nut milk; I find that adding some fresh nuts to the nut pulp makes it taste

better, while the nut pulp provides a lighter texture), coconut flakes,pumpkin pie spice and sea salt. Stir with a whisk or use an electric

mixer. Next, add about 1/4 cup of the pumpkin puree (just blend raw

pumpkin chunks in a high-speed blender. Believe me; youll need a

powerful model to do the job, unless you use the guts instead of the

flesh), 1/4 cup of the date paste and the vanilla. Whisk/mix, paying close

attention to the consistency of the batter. Add agave to taste, and more

of the pumpkin puree and date paste as needed. Whisk/mix to combine.

The batter should be moist, but not so damp that it requires baking in a

dehydrator (although you could if you desire). Divide the batter into 3 or

4 equal amounts and gently mold into cupcake shapes (use a tender

touch as if you are making vegan meatballs; you want your cupcakes to

have a bit of a crumb effect). Top with your favorite raw icing (I like this

http://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.htmlhttp://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.html


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one from Sunny Raw Kitchen) and whatever decoration you can imagine

or have on hand. Chill in your fridge until ready to eat.

http://www.rawfoodhomerecipes.com/raw-nutella/

Raw NutellaI recently realized I had a ton of yet-to-be touched hazelnuts in my

fridge. Also noted that the Rawtella jar Id previously bought in a store

abroad was very close to empty. You KNOW what concoction I looked

up! recipe from the Rawist

Ingredients: 2 cups hazelnuts

1 cup raw cacao powder

1/3 cup agave

1/4 tsp sea salt

dash vanilla

Directions:Blend until smooth!

http://www.rawfoodhomerecipes.com/beet-walnut-dip/

Beet Walnut DipAnother yummy beet recipe! Thanks toplaywithyourmindfor posting a

link to this recipe from Alex on Eating Food Raw

This is an easy, delicious, and downright beautiful dip. Its great with

bread, crackers and apples. With all the vinegar and garlic in this, it lasts

in the fridge forever Ive never seen it go bad so feel free to double

this recipe and make a big batch. I cant believe I cooked the beets for

http://eatingfoodraw.com/http://eatingfoodraw.com/http://eatingfoodraw.com/http://www.rawfoodhomerecipes.com/beet-walnut-dip/http://www.rawist.com/http://eatingfoodraw.com/http://eatingfoodraw.com/http://www.rawfoodhomerecipes.com/beet-walnut-dip/http://www.rawfoodhomerecipes.com/beet-walnut-dip/http://www.rawist.com/http://www.rawist.com/http://www.rawfoodhomerecipes.com/raw-nutella/http://www.rawfoodhomerecipes.com/raw-nutella/http://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.htmlhttp://thesunnyrawkitchen.blogspot.com/2007/10/recipe-of-week-banana-chocolate-cream.html


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years making this, it is so much better and less time/energy consuming

just using them raw!

Ingredients:

3 cups shredded beet

1 cup walnuts, soaked

cup diced onion

cup balsamic vinegar

2 tbsp olive oil

2 tbsp garlic

1 tbsp salt 2 tbsp rosemary, dried

Directions:Combine all ingredients in a processor or high speed blender and

process until well-combined. Season to taste with additional vinegar,

rosemary, salt & pepper. Serve with breads, crackers or apples.

You may also like -

http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-

mint/

Beet and Mandarin Orange Salad

with Mintmy raw version of a cooked beet recipe by Robin Miller

Ingredients:

1 mandarin oranges, blended in food processor

2 tbsp olive oil

2 tbsp red wine vinegar

1 beet

http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/http://www.rawfoodhomerecipes.com/beet-and-mandarin-orange-salad-with-mint/


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1 sprig mint, leaves torn

Directions:Finely julienne the beet with a mandolin slicer and place in bowl.

Process the mandarin, olive oil and vinegar in a blender or food

processor and add to beets. Top with mint.

http://www.rawfoodhomerecipes.com/deep-red-juice-blend-i-am-worthy/

Deep Red Juice Blend I am

Worthyrecipe from I Am Grateful by Terces Engelhart

(Yes, Ive stopped with the measuring. Do whatever relative amounts

your intuition tells you!)

Ingredients: apple

celery

kale (I used spinach no kale to be found here!)

beet

splash of ginger juice (or juice a fresh chunk)

Directions:Juice and enjoy, remembering to say out loud three times, I am worthy

of everything wonderful!

http://www.rawfoodhomerecipes.com/nut-veggie-loaf/

Nut Veggie Loafrecipe for a substantial-feeling dish by Karen Knowler.

Ingredients:

http://www.rawfoodhomerecipes.com/nut-veggie-loaf/http://www.rawfoodhomerecipes.com/deep-red-juice-blend-i-am-worthy/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/nut-veggie-loaf/http://www.rawfoodhomerecipes.com/nut-veggie-loaf/http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=acaisucc-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=1556436475http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=acaisucc-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=1556436475http://www.rawfoodhomerecipes.com/deep-red-juice-blend-i-am-worthy/http://www.rawfoodhomerecipes.com/deep-red-juice-blend-i-am-worthy/


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2 cups almonds or walnuts or pecans or any combination of these

three (pre-soaked nuts gives a more fluffy end result)

2-3 large carrots

1/2 large onion or more to taste

1 large handful of fresh parsley

1/4 cup lemon juice

1 tsp Celtic sea salt OR Himalayan crystal salt with 1 tbsp water if

necessary

Directions:Put all of the ingredients in a food processor and process until you have

a very well blended mixture. Taste test. Need more parsley or salt? Or

perhaps you want to make a curry flavoured nut loaf or burgers, or

maybe some other themed recipe? Now is the time to add your extra

seasonings to taste. Shape into a loaf, either by hand, using a mould or

a tin and/or shape into burger shapes it all depends on your personal

preference. Serve fresh, as is, or partially dehydrate for a completely

different flavour and texture. I like dehydrating the burgers for a couple

of hours to get a nice semi-crunchy outside to them (leaves them nice

and mushy on the inside!) Serve topped with a fresh sprig of parsley and

a few remaining nuts for decoration. Once you have made this recipe

once and see how crazily easy and tasty it is, experiment with your other

flavours. These will keep for about 2-3 days in the fridge.



good, feel great and create a raw life you love get your FREE tips, tools

andrecipes now atwww.TheRawFoodCoach.com.

You may also like -http://www.rawfoodhomerecipes.com/pumpkin-puree/

http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.rawfoodhomerecipes.com/http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.rawfoodhomerecipes.com/pumpkin-puree/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/http://www.rawfoodhomerecipes.com/


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Pumpkin PureeOh, bugger! I just realized I missed Canadian Thanksgiving! This is what

can happen when you live in Asia you miss all sorts of festivals and

things I often have a complete lack of knowledge about current TV

shows, movies, and music Actually, many western

events are celebrated in Japan, if for nothing else than to stimulate

consumerism, but Thanksgiving, Labour Day, and Easter are three that

come to mind which are notcelebrated in here.

But I digress. Here is a simple fall recipe by Raw to the Fullest that may

come in handy to add to otherrecipes for Halloween or Thanksgiving,

whenever (if ever) you celebrate it.

Making raw food from pumpkin can be a bit tricky (although the treat that

results makes it all worth while). Most pumpkin purees involve boiling

the pumpkin to soften it enough to use. Heres a recipe for a delicious

pumpkin puree made without cooking.

Ingredients: 1 pie pumpkin

1 apple

Directions:

Cut the pumpkin in half and scoop out all of the seeds and insides. An

ice cream scoop works excellently for this. Then core the apple. Cut up

the pumpkin and apple into small pieces or cubes and put those pieces

into a juicer. Put both the pulp and the juice into a food processor or

blender and blend until the texture is smooth. Add water if needed until

everything is smooth. Enjoy in your holiday recipes!

http://www.rawfoodhomerecipes.com/http://www.rawfoodhomerecipes.com/http://rawtothefullest.blogspot.jp/http://rawtothefullest.blogspot.jp/


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http://www.rawfoodhomerecipes.com/raw-chocolate-easter-eggs/

Raw Chocolate Easter EggsNo, Easter is not celebrated at all here in Japan, and if it werent for the

Internet I think Id sadly completely forget about this celebration!

Thankfully, I have a recipe to share, courtesy ofRussell James, though

it will come to you late this year. This tasty looking Easter egg recipe

makes 3+ good size eggs with chocolate left over for making whatever

you desire. Youll need a food processor, dehydrator, and egg moulds for

this recipe.

Ingredients: 2 cups cashew butter (1 16oz jar)

2 cups cacao powder or if no cacao powder available, use 1cup

milled cacao nibs + 1cup carob powder

2 cups grated cacao butter

2 tbsp vanilla extract or the inside of 2 whole vanilla pods

1 cup agave nectar

Directions:

Put the grated cacao butter in a bowl and place in a dehydrator at 115

degrees F. The idea is to turn the butter into liquid for use later on in the

recipe. You can also achieve this by placing the bowl in a sink of hot

water. In a food processor mix the cashew butter and cacao powder (or

cacao and carob, if using) thoroughly. This will be easier if the cashew

butter is at room temperature. Transfer this mixture to a large bowl and

add vanilla extract (or pods) and agave. Mix in by hand. When cacao

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butter has liquidized, pour into chocolate mixture and mix again by hand.

Use a spoon to spread chocolate into egg moulds. If youre using cacao

nibs and carob you may find that mixture is a little too dry and stiff to

work with so you can cover and put into the dehydrator for about half an

hour to loosen it up. Be sure to save some chocolate mixture to seal the

2 halves of the egg together. Put egg moulds in the freezer until the

chocolate has set. This could also be done in the fridge if youre not in a

hurry. Eggs should now easily pop out of the mould. Use your fingers to

apply the chocolate you saved to the edges of one of the egg halves.

This doesnt have to be perfect and you can be quite liberal with it as

youre going to wipe off any excess. Push the 2 halves together and use

your finger to finish off the seal and get a smooth join. Eggs can then be

put in the fridge.Russell recommends making chunks of fruit and nut

from the leftover chocolate mix. This can be achieved by adding raisins

and pieces of your favorite crushed nuts to the left over mixture and

putting into ice cube trays.

http://www.totalbusinesscart.com/app/?Clk=4022955http://www.totalbusinesscart.com/app/?Clk=4022955http://www.totalbusinesscart.com/app/?Clk=4022955http://www.totalbusinesscart.com/app/?Clk=4566551http://www.totalbusinesscart.com/app/?Clk=4566551


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You may also like -

http://www.rawfoodhomerecipes.com/raw-vegan-noreos/

Raw Vegan NOreosrecipe by Sarah Brown

Ingredients:CHOCOLATE NOREO SHELL

1/2 cup raw cacao paste or cacao butter and cacao powder

pinch salt

liquid stevia (or other sweetener)

1/4 cup cacao nibs

chocolate molds (or ice cube tray)

CREAM FILLING

1/4 cup raw tahini 6-8 drops liquid stevia or other sweetener

1 tbsp maca

Directions:

http://queerveganfood.com/http://queerveganfood.com/http://www.rawfoodhomerecipes.com/raw-vegan-noreos/http://www.rawfoodhomerecipes.com/raw-vegan-noreos/


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Melt cacao paste or cacao butter and cacao powder on very low heat

until liquid. Add in stevia, salt and nibs. Place into molds or ice cube tray.

Allow to cool in fridge or freezer. Meanwhile, mix the filler ingredients.

Once chocolate part has hardened, make sandwiches out of filler and

outsides. Place in fridge to harden, and then enjoy!

You may also like -

http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/

Mint Chocolate Ice Cream Pieby Nina Dench ofThe Raw Food Coach

Ingredients:CHOCOLATE BROWNIE BASE

2 cups ground almonds


1/4 cup agave syrup


pinch of sea salt

MINT CREAM FILLING

3 cups cashew nuts

1 cup water

1 cup agave syrup

25g fresh mint juiced with 1 cup water

4 tbsp mint extract


CHOCOLATE TOPPING

1 1/2 cups cacao butter

1 cup cacao powder

http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/http://www.totalbusinesscart.com/app/?af=966103http://www.totalbusinesscart.com/app/?af=966103http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/http://www.rawfoodhomerecipes.com/mint-chocolate-ice-cream-pie/


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1/4 cup agave syrup

1 tbsp carob powder


1 tbsp peppermint extract

Directions:Mix all ingredients for base well in food processor. Press into spring-

form tin. For filling, simply blend ingredients until smooth and pour on

top of chocolate brownie base. For the topping, melt cacao butter (place

bowl in tub of hot water or in dehydrator). Mix remaining ingredients with

cacao butter. Drizzle over mint cream filling. Place in freezer until ready

to serve.

http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/

Tootsie-Rawls Recipe

recipe and pic from Raw Food Life

Ingredients: 1 cup raw cacao powder

1/2 cup mesquite powder

1/2 cup almond butter

3/4 cup honey or agave (or a little of both)

2 tbsp fo-ti

2 tbsp lucuma powder

1 tbsp Vanilla

1 pinch sea salt

Directions:

http://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htmhttp://www.rawfoodlife.com/http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/http://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htmhttp://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htmhttp://www.rawfoodlife.com/http://www.rawfoodlife.com/http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/http://www.rawfoodhomerecipes.com/tootsie-rawls-recipe/


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Mix in food processor till well blended (very stiff). Stir down as needed.

Put in bowl & knead in more lucuma (several T.) till no longer sticky. Roll

in logs, wrap in paper, store in freezer.

http://www.rawfoodhomerecipes.com/raw-vegan-chocolate-cinnamon-mousse/

Raw Vegan Chocolate Cinnamon

Mousserecipe by The Blender Girl

Ingredients: 4 ripe organic avocados

3/4 to 1 cup raw agave nectar, to taste

1/2 to 3/4 cup raw cacao powder

3 tbsp raw almond butter OR 1/4 cup coconut cream

2 tbsp natural vanilla extract

1/2 tsp ground cinnamon

pinch Celtic sea salt

Directions:

http://healthyblenderrecipes.com/http://healthyblenderrecipes.com/http://healthyblenderrecipes.com/http://healthyblenderrecipes.com/http://www.rawfoodhomerecipes.com/raw-vegan-chocolate-cinnamon-mousse/http://www.rawfoodhomerecipes.com/raw-vegan-chocolate-cinnamon-mousse/


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Place all the ingredients in a high-speed blender and puree until smooth.You may need to use your tamper or spatula, scrape the sides of the

blender and pulse a few times. This mixture gets very thick. Spoon into

glasses and chill for a couple of hours before serving. YUM! Makes 4 to

6 servings.

http://www.rawfoodhomerecipes.com/chocolate-ice-cream/

Chocolate Ice CreamShoot, I forgot where I found this recipe. I think it might have been

from Raw Food Living

Ingredients:

1 3/4 cup cashews or pieces

1 3/4 cups purified water

1 cup maple syrup

http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.raw-food-living.com/http://www.raw-food-living.com/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpghttp://www.rawfoodhomerecipes.com/wp-content/uploads/2012/05/normal_Chocolate_Cinnamon_Mousse.jpg


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2 tsp vanilla flavor

1/4 tsp almond flavor

1/2 cup raw cacao powder

Directions:

Combine all ingredients in a blender. Pour into an ice cream maker andfreeze according to instructions.

Note: At the time of this posting, I dont have an ice-cream maker so

have not tried this yet. If you make it, let me know how it tastes! Maybe I

should invest in one, as I do LOVE ice kreams

You may also like -

http://www.rawfoodhomerecipes.com/cherry-rose-cashew-coconut-ice-cream/

Cherry Rose Cashew Coconut Ice

CreamDont forget: The Conscious Foods Summit starts today. Do check it out!

Todays recipe is by Cherie Soria ofLiving Light - Im so excited,

because in a few days I will be studying there in the flesh! Itll be only my

second time to visit the sunny state of California, and I am very much

looking forward to the abundance of great food and great weather!

Ingredients: 2 cups cashews

http://www.rawfoodchef.com/http://www.rawfoodchef.com/https://shiftnetwork.infusionsoft.com/go/cfb/rfh/https://shiftnetwork.infusionsoft.com/go/cfb/rfh/https://shiftnetwork.infusionsoft.com/go/cfb/rfh/https://shiftnetwork.infusionsoft.com/go/cfb/rfh/http://www.rawfoodhomerecipes.com/cherry-rose-cashew-coconut-ice-cream/http://www.rawfoodhomerecipes.com/cherry-rose-cashew-coconut-ice-cream/


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3/4 cup young coconut meat

12 ounces pure, unchlorinated water

1/3 cup Thai coconut sugar (paste)

1/8 teaspoon stevia (optional for a sweeter ice cream)

1-2 drops pure, food grade rose oil preferably, Young Living (or 2

tablespoons rose water)

Pinch salt

1/4 cup coconut oil, melted

1 tablespoons lecithin powder (optional)

6 ounces frozen cherries, chopped (reserve a few for garnish)

Directions:

Blend the cashews, young coconut meat and water, using a high

performance blender, until the mixture is perfectly smooth. It shoulddisplay a glassy, satin-like finish. Add the coconut sugar paste, rose oil

(or rose water), stevia, and salt and continue blending until thoroughly

incorporated. Cover and chill in the refrigerator for 2- 4 hours. Add the

liquid coconut oil and lecithin to the chilled cream in the blender and

blend until fully incorporated. To freeze the ice cream mixture, use a

commercial ice cream maker according to the manufacturers directions.

If a commercial ice cream maker is unavailable, see note below. About



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3-5 minutes before the ice cream is ready, add the frozen cherries, a few

at a time, and allow the machine to continue running to incorporate the

cherries. While the machine is incorporating the cherries, slice a few

reserved cherries for garnish. To serve, scoop the ice cream into a

serving dish and top with the crumble and sliced cherries. Store ice

cream in a sealed container in the freezer for up to 1 month.

NOTE:

If a commercial ice cream maker is unavailable: Skip step #4 and go on

to the next step, adding the frozen cherries and stirring to incorporate.

After incorporating the cherries into the mixture, freeze in ice cube trays

or in a shallow glass dish.

If using ice cube trays: When the cubes of ice cream are frozen, remove

them from the trays and store them in a sealed container in the freezer

until ready to serve. To serve, put ice cream cubes in a food processer

to whip and soften.

If using a shallow glass dish: When ice cream is frozen, remove it from

the freezer for a few minutes to soften, then scoop into individual

servings and store in a sealed container in the freezer until ready to

serve.

http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/

Almond Milk-based Raw Ice Creamrecipe from Raw Food Diet Inspiration

Ingredients:ALMOND MILK BASE

2 cups of already soaked almonds (24 hours) 3 to 4 cups of water

http://www.raw-food-diet-inspiration.com/http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/http://www.raw-food-diet-inspiration.com/http://www.raw-food-diet-inspiration.com/http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/http://www.rawfoodhomerecipes.com/almond-milk-based-raw-ice-cream/


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ICE CREAM

2 cups of young coconut meat

1 cup of agave nectar

1 cup of dates

2 tsp of vanilla extract or vanilla bean powder

Directions:For almond milk base, blend the nuts and water, strain through a milk

bag or cheese cloth. For the ice cream, put the milk back into the

blender, add the ingredients, and blend. ForChocolate Ice Cream add

raw cacao powder, and for strawberry or fresh fruit ice cream add freshstrawberries or any other fruit you like. Chill and serve!

http://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/

Raw Balinese Cacao Morning

ShakeHave THIS instead of a normal chocolate milk!

Ingredients: 2 cups water

1/4 cup pine nuts or cashews

3 tbsp raw cacao powder

2 tsp chia seeds (try MILA!)

2 tsp maca powder

1 tbsp mesquite powder (optional)

1 tbsp green powder

10 drops stevia or 2-3 tbsp coconut palm sugar

2 fresh or frozen figs

1/2 cup fresh or frozen fruit, strawberries, raspberries, cherries(optional)

http://www.rawfoodhomerecipes.com/milahttp://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/http://www.rawfoodhomerecipes.com/milahttp://www.rawfoodhomerecipes.com/milahttp://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/http://www.rawfoodhomerecipes.com/raw-balinese-cacao-morning-shake/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/http://www.rawfoodhomerecipes.com/chocolate-ice-cream/


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1/2 cup ice

Directions:Blend everything except the chia seeds and ice, adjust the sweetness

and flavor, then add the chia seeds and ice, blend again until smooth

and thick. Enjoy!

You may also like -

http://www.rawfoodhomerecipes.com/lava-cake/

Lava CakeHappy birthday to me. Well, not quite- I decided to post this earlier arecipe by Chef Tina Jo. Hope you love it as much as I plan to! This

would definitely be awesome as a Christmas dessert, too!

Ingredients:CAKE

3 cups hazelnuts

16 whole medjool dates, rough chopped

2 tsp hazelnut liqueur (or Baileys Irish Cream Liqueur)


1/8 tsp Himalayan crystal salt

1/8 tsp nutmeg

1/8 tsp cinnamon

1 tsp vanilla powder do not use liquid extract

GANACHE



1/3 cup virgin coconut oil, melted

1/4 tsp Himalayan crystal salt

http://cheftinajo.com/cmd.php?af=1277547http://www.rawfoodhomerecipes.com/lava-cake/http://cheftinajo.com/cmd.php?af=1277547http://cheftinajo.com/cmd.php?af=1277547http://www.rawfoodhomerecipes.com/lava-cake/http://www.rawfoodhomerecipes.com/lava-cake/


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1 tsp maca

Directions:

Place the hazelnuts and salt in the food processor and process until

nuts are finely ground into a nice meal. Add the dates, then process

again until the mixture begins to hold together. Next add the cacao

powder, vanilla powder, nutmeg, cinnamon and hazelnut liqueur.

Process again until the cacao is well blended throughout the entire

mixture. Place 1/3 cup of the cake mix in each of the ramekins and

press the mixture down with your fingers to compact. Add 2 tbsp of the

chocolate ganache to the top of each cake filled ramekin. Top the cakes

with the remaining cake mixture evenly among the 4 cups;

approximately 2 tbsp of the cake mixture. Again slightly press down to

encase the chocolate ganache. Dehydrate at 40 degrees (105F) for 15

hours. For the ganache, place all ingredients in a blender and processuntil creamy and smooth. Store in an air tight container in the

refrigerator for up to two weeks. Yield: 4 Servings

Raw garlic bread? No, not with the above, but check out Russell

James Raw Chef Course Homestudy Launch Videostodayto get the

recipe!

http://www.totalbusinesscart.com/app/?Clk=4578131http://www.totalbusinesscart.com/app/?Clk=4578131


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You may also like -

http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-

icing/

Raw Carrot Cake with Vanilla

Cashew Icingrecipe found on the VEGA website

Ingredients:CAKE

3 cups carrot, finely grated 2 scoops Vanilla Chai Vega One All-In-One Nutritional Shake

2 cups pecans

1 tsp nutmeg

1 tsp ginger, ground

1 tsp cinnamon

1/2 tsp orange zest 1/2 cup coconut, dried and shredded

1 cup fresh dates

1/2 cup orange juice, freshly squeezed

1 tsp ground cloves

1 tsp ground coriander

ICING

1 1/2 cups cashews

1/2 cup water

2 tbsp agave syrup

3 tbsp coconut oil

1 tbsp vanilla

1/4 tsp salt

Directions:

http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.jdoqocy.com/click-3450676-10685053http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/http://www.rawfoodhomerecipes.com/raw-carrot-cake-with-vanilla-cashew-icing/


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Soak cashews and pecans in separate bowls with water for 2-4 hours.

Drain, rinse and place the nuts onto separate kitchen towels to gentlyroll them dry. Add dates and orange juice in a food processor and blend

into a smooth paste. Set aside. Making sure your food processor is dry,

add the pecans and chop until crumbed. Peel and grate the carrots

finely and place in a bowl. Except for the icing ingredients, add

everything in with the grated carrots, including the date paste and

chopped pecans. Line a baking tray with greaseproof paper and spread

the mixture to about 1 1/2cm in thickness. Cover and chill for hours.

Vanilla cashew icing, blend all the icing ingredients until creamy and

smooth. Place in a container and refrigerate for a few hours to thicken

up. Keep the icing and cake separate until serving.


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