Cacao-Go-Rounds

I recently made a sweetly indulgent fudge that is, in my opinion, a bit over the top. A simple recipe of raw cacao, coconut oil, cashews, and honey... that's it, only each ingredient is in massive amounts. This is all good and well on special occasions, but I wanted to devise a recipe that satisfies a chocolate craving without the gluttony of fat and sugar. This recipe is akin to the chocolate "Larabar", an energy bar and chocolate satisfaction in one! It is a simple base recipe that can be made into a multitude of concoctions... I am thinking orange zest, vanilla bean, and various essential oils

Cacao-Go- Rounds:

-one cup of soaked cashews,almonds, or walnuts
-one cup raisins
-4 majool dates
-4 tablespoons cacao powder
-4 tablespoons cacao nibs

optional: fine coconut shreds and hemp seeds for topping

place the cacao nibs in a high speed blender and pulse very briefly. Set half of the cacao nibs in small bowl to be used for rolling the cacao rounds into. Place the remaining ingredients in blender and mix until smooth. The mixture should be slightly sticky and easily rolled into desired spheres. Spread desired topping onto flat surface such as a cutting board or large plate and roll rounds through. Refrigerate for at least one hour.

Sunny Sprouted Granola

After many raw granola attempts I found a near perfect concoction. Making granola, even raw, is no science, but it can be finicky to get it to stick together just so and not be overly sweet. I was previously relying on honey to bind and sweeten the mix but decided to try fresh date paste in its place. This made for a perfect sticky granola mess,binding together nicely with sweet clumps of date morsels. I love that this recipe doesn't have any wheat or nuts and is easily digested with the sprouted buckwheat and sunflower seeds. The tropical medley of flavors could easily be substituted for any ingredients desired, although the bright "sunny" flavors in this recipe are quite nice. Note* This granola is quite addicting and I find it best to share it around quickly, so as not to consume the whole batch alone:)


Sunny Sprouted Granola

-2 cups sprouted buckwheat
-1 cup sprouted sunflower seeds
-8 soaked dates
-1/4 cup coconut oil
-1/2 cup shredded coconut
-1/4 cup dried mango
-1/4 cup goji berries
-1 teaspoon sea salt

Place sprouted buckwheat and sunflower seeds in large bowl and set aside. Blend soaked dates and coconut oil in high speed blender until creamy texture is reached. If a sweeter granola is desired, simply add more dates. Fold this mixture, plus sea salt into the buckwheat and sunflower seeds and coat well with spatula or better, warm hands. Place in dehydrator for 6-8 hours. I found that dehydrating it for less time makes a yummy soft granola where longer time gives you the more traditional crunchy stuff. Lastly, remove from dehydrator and mix in the shredded coconut, mango, and goji berries. Serve fresh and warm from the dehydrator with cool nut milk, or store in sealed container for up to a week.

Serves one to many

Julienne Noodles with Green Cashew Creme

I am not usually one for kitchen gadgets but this little tool is extraordinary. I have been longing for a hand crank spiralizer(makes vegetable into beautiful noodles) but decided to get a julienne peeler to tide me over. To my surprise it does an amazing and simple job of turning zucchini, carrots, cucumber, diakon, and celery root into long wonderful strands. I almost like the small simplicity of this peeler better, as it could easily be brought on road trips and the like. I found the peeler at an upscale market and are likely at most kitchen stores, as well as online. Everyone must have a Julienne peeler, enough said. I decided to go extra simple with the first dish I made, to let the vegetable noodles shine on their own. The cashew creme, like so many recipes, was impromptu ingredients thrown into the vita-mix. It was a nice marriage, with the light vitality of the noodles and the more heavy sustenance of the creme topping. Enjoy.

Noodles:
-3 large zucchini peeled into noodles
-2 large carrot peeled into noodles

I find it easiest to grate the vegetable on a large cutting board and then slide them into a bowl, as grating at an angle straight into the bowl can be awkward.

Green Cashew Creme:
-1/2 head parsley
-1/2 avocado
-1/2 cup soaked cashews
-1-2 garlic cloves
-1 green onion
-1 lemon juice & zest
-pinch of sea salt, cayenne to taste

Place all ingredients in high speed blender and pulse quickly a few times. I went for a more chunky pate, with bits of cashews throughout, however it could be blended longer if a more creamy texture is desired.

Serves 2

Sustaining Sea Veggie Salad

This salad may not be for the faint of heart, or taste buds rather, as it is a heavy dose of sea vegetables and pungent flavors. I personally could not get enough, as the pairing of sweet yams cut the bitter just to my liking. Sea vegetables are extremely high in trace minerals such as zinc, boron, tin, selenium, chromium, antimony and bismuth which are lacking in most diets. Cilantro is well known for its cleansing properties and specifically removing heavy metals from the body. I have been vacillating lately on the validity of taking isolated supplements and especially questioning synthetic constituents found in most capsulated pills. This salad alone could meet many of the daily requirements of vitamins and minerals and your body will not have to work as hard to assimilated the nutrients.(verses capsules in which your body may or may not be able identify) The cilantro sauce is a recipe that has been rolling around between a number of my co-workers, with each person tweaking the original. I added dandelion greens and went light on the nuts so I could really use a heavy dosing on the salad. This dish left me completely energized and fully satisfied. In addition it would make a sustaining lunch to power the rest of the day, or as a late meal that wont leave you weighted down. The sea vegetables can be found at most health food stores in the refrigerated section.



Cilantro Sauce:
-1 head cilantro
-1/4 head dandelion greens (opt)
-handful soaked almonds
-1 tomato chopped
-juice of 2 large lemons (or more)
-1 small shallot
-4 garlic cloves
-pinch of sea salt
-1 tablespoon olive oil

Place soaked almonds, olive oil, lemons, garlic, and shallot in food processor and pulse until almonds are broken down fine. Add the remaining ingredients and pulse until desired consistency is met. Add additional lemon if sauce is too bitter. Set aside in refrigerator.

Salad:

-1 head romaine lettuce chopped
-1 cup sliced green beans
-6 oz sea tangle brand kelp noodles(1/2 packages) chopped into 6 in stands
-3 oz sea tangle brand mixed sea vegetables cut fine
-1 med. yam cubed, boiled and chilled

Toss all ingredients in large bowl and pour desired sauce over and fold in gently to coat. Serve right away as the romaine lettuce will begin to wilt if stored for greater than an hour. Top with avocado and hemp seeds.

Sweet Maca Mint Smoothie

In place of the usual green morning smoothie, I opted for some Easter decadence. I feel following smoothie recipes is arbitrary but getting new ideas for fanciful concoctions is always welcome. I recently purchased the Health Force vanilla spice Maca,
and quickly realized the other brands don't compare in fresh flavor and quality. I regularly take Maca for energy and hormonal balance and get an immediate lift upon taking it. This smoothie would make a great dessert, as it is quite sweet.

The Pink hues of the succulent pair so nicely with the smoothie!


Sweet Maca Mint Smoothie:
-1 cup frozen strawberries or raspberries
-1 cup almond, hemp, or cashew milk
-1 pear
-1 banana(frozen or not)
-4-6 mint leaves
-1 tablespoon Vanilla Spice Maca

optional:
-spirulina or Vitamineral Greens are always great ( changing the pink hue to a brilliant green)

Blend all ingredients in high speed blender and serve up one big smoothie or two small for an energizing treat.

Apple Spice Cookies

I have always loved the creative process of baking, but I have never liked to follow recipes. I would always wing it on leavening agents and ratios so the end result was fickle. With simple raw food desserts you know if the batter is good, the end result will be just the same. Of course it can get involved if your making cakes and elaborate chocolates(which I intend to embark on sometime soon), but you'll never have to worry about muffins that didn't rise or doughy in the middle bread. This cookie recipe is a versatile structure that can be altered to taste and preference.



Apple Spice Cookies:

-1 green apple chopped
-1/2 cup almonds
-1/2 cup walnuts
-1/2 cup Manuka raisins
-3 dates
-1 tablespoon ground flaxseed
- 1/2 teaspoon nutmeg
-1 teaspoon cinnamon
-dash sea salt
-zest of one orange

Place all ingredients in food processor and blend until sticky dough forms. If mixture is too wet add more ground flax meal. Form cookie shaped rounds and place on dehydrator sheet( I use parchment paper) and dehydrate at 95-105 degrees for 6 hours. At this time turn cookies over and dehydrate an additional 6-8 hours, or until desired texture is met.

makes 12 cookies

Confetti Salad

If I am lucky I can be home to either prepare lunch or dinner, in which case I will make an extra large salad leaving enough for a later meal. I often just throw something together with the produce on hand, nothing fussy. I find a salad alone can be filling and substantial enough when various toppings are added, such as avocado, seeds, nuts, olives, etc.. Not all salads are worth sharing, but this one seemed to blend so nicely and just might be a new stand by.

Confetti Salad:

-1/2 head cabbage shredded thin
-1/2 head spinach chopped
-1 red pepper sliced thin 1/2 inch long pieces
-1/4 red onion diced
-1 yellow beet grated
-6 inch diakon piece grated

Dressing:

-juice of 1 lemon
-1 garlic clove minced
-2 tablespoons apple cider vinegar
-2 tablespoons olive oil
-1 tablespoon dulse
-cayenne, sea salt, and pepper to taste

Topping:

hemp seed, olives, and avocado went very well.

Toss all salad ingredients in large colorful bowl and pour dressing over, folding in gently. Serve straight away or store for no longer than 24 hours.

Serves 2-4