Banana Cream Chia Pudding

I bought a bag of chia seeds and looked for a interesting tasty recipe and found another sugar free, sweet treat from tasty yummies blog. It’s simple, delicious and addictive.

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2c cashew milk
2 ripe bananas (fresh or frozen)
3 dates
1 tsp of almond or vanilla extract or 1 vanilla bean
2 Tbsp chia seeds

Blend all ingredients except chia seeds in blender until smooth. Pour in glass jar and add chia seeds and stir. Put a top on your jar and refrigerate for 4-8 hours. The chia seeds become gelatinous and I love it.

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Young and Raw’s Heirloom Lasagna

The young and raw blog is one of my favorites. The bloggers use quality ingredients, the presentation is beautiful and this is a gourmet level dish that I have made my own on my miniscule budget.
Check out their site.

Raw Vegan Heirloom Lasagna

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Tools: knife, food processor, blender

Noodles
1 Zucchini
2 tbsp lemon juice
1 Tbsp oregano
1 Tbsp thyme
3 heirloom tomatoes

Slice zucchini  thinly by hand or cut in half and slice with food processor placing it lenth wise in your machine. Place in bowl and add lemon juice and herbs and set aside. Turn your tomatoes on the side and cut in thick, round slices and place in clean bowl. 

Truffle Cashew Ricotta
2 c soaked cashews
1 tsp black truffle oil
4 Tbsp lemon juice
1 tsp nutritional yeast powder
1/3 c spring water

Place all ingredients in blender and blend. Put thick cashew cheese in a bowl.

Vegan Pesto
3/4 c raw pine nuts
3/4 c raw vegan parmesan cheese
1 c fresh basil
1/4 c virgin coconut oil
1 small clove of garlic
1/2 tsp pink Himalayan salt (optional)

Place all ingredients in food processor with s-blade and process until everything is incorporated.

Red Pepper Tomato Sauce
1 red pepper
1 c soaked sundried tomatoes
1/4 medium yellow onion
2 cloves of garlic
1/2 tsp fresh oregano
1 c fresh basil
1/2 tsp pink Himalayan salt
1/4 tsp black pepper

Place all ingredients in blender and blend.

Building your lasagna
To assemble place one slice of tomato on a plate spread cheese, pesto, tomato sauce then slice of marinated zucchini then repeat and top with a slice of tomato sprinkle with remaining vegan parmesan, a dollop of cheese and basil. It is so good.

Banana Almond Flax Smoothie

I got this recipe from a gorgeous blog cookieandkate. She has beautiful, easy, raw and vegan recipes with little tricks and unexpected ingredients that I am in love with. This smoothie has almond butter and almond extract yum!

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2 frozen bananas (broken in fourths)
1 c cashew milk
1 Tbsp almond butter
1 Tbsp flax seeds
1 tsp almond extract
1 Tbsp maple syrup

Place ingredients in blender and blend and enjoy.

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How to Dehydrate Without a Dehydrator

Chickpeas and Change

***Check out my UPDATED “How to Dehydrate without a Dehydrator” post for even more effective oven-dehydrating directions!***

As I’ve lamented time and time again, I do not own a dehydrator. I can’t effectively draw moisture out of kale chips, juice pulp crackers, or seed-based flatbreads. I can’t set my machine to 115° and let it whir for hours on end. I can’t attend the seances or vegetable-drying fiestas I know all those raw food bloggers host. I can’t call myself a true raw foodie.

But you know what? Raw food doesn’t have to mean shelling out big bucks for specialized equipment like dehydrators, Vita-Mixes, or juicers. If I want to produce slightly more cooked versions of classic raw dishes then by jove, I will, and the dehydrating police can’t stop me!

After weeks of sighing and exiting out of browser windows featuring recipes for raw flax crackers and the like…

View original post 391 more words

Raw Blueberry Apple Pie

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I’m obsessed with desserts. No matter how I am eating I enjoy sweets. However, sugar isn’t my friend. Even so-called raw sugar makes me gain weight. I suppose it’s not truly raw unless I squeeze it from the cane myself. My sweet tooth has been satisfied with alternatives like grade B maple syrup, vanilla extract, almond extract, stevia, dates, bananas and other fruits. I still have to eat all those in moderation because inside my body it turns into sugar.
I am focused on my growth virtue of self-discipline.
The following is a refined sugar-free sweet and tart apple-pie.

Tools: Blender, food processor and dehydrator* if making your own banana chips.

Crust
° 8 dates
° 1/2 c raw almonds
° 2 c dehydrated banana slices
° 1 Tbsp lemon zest
° 1/2 tsp sea salt
° splash of coconut water
Filling
° 1/2 c blueberries or raisins
° 4 dates
° 3 c apples peeled and chopped
° 1 tsp cinnamon
° 1 tsp nutmeg
° 1 tsp vanilla extract or vanilla bean
° 2 Tbsps lemon juice

Soak dates and raisins for 20 mins.
To make crust process almonds, banana chips, lemon zest, salt, and 8 of the dates until you get a sticky dough. Press date dough evenly into 9″ pie pan.
To make filling blend 1c apples, 4 dates, blueberries or raisins cinnamon, nutmeg, vanilla until smooth.
Process remaining 2c apples in food processor with lemon juice keeping mixture chunky add blended filling and pulse until mixed.
Pour filling into pie crust and refrigerate or dehydrate for two hours. Serve with raw vanilla ice dream.

* I don’t own a dehydrator but I use my gas oven and an oven thermometer to dehydrate my foods. Here’s an article that helped me. How to dehydrate without a dehydrator

Live Zucchini Pasta with Live Marinara

I love Italian cuisine. It’s hearty, sweet, savory and one of my moms favorite cuisines. She taught me many of her versions of Italian classics. Together we have been veganizing my favorites like eggplant parmesan and lasagna. So now I am taking it a step further and making these dishes raw.

My first post was an Alfredo sauce dish. Now a wanted to try a marinara sauce. Marinara is a wonderful base for pastas, eggplant parmesan, and can be used to dress any salad.

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Live Marinara Sauce on Zucchini Noodles

Tools: Mandolin slicer and high speed blender

2 Zucchinis
1 Tbsp lemon juice
1 Red bell pepper
3 medium tomatoes
1 c sun dried tomatoes
1/4 medium onion
2 cloves garlic
4 dates (optional)
4 Tbsp maple syrup (optional)
3 Tbsp basil
1 Tbsp oregano
2 tsp salt
2 tsp pepper

Jullienne zucchini place in a bowl and add lemon juice, a pinch of salt and a pinch of oregano. Put to the side. Blend all the other ingredients for about 4 mins. Add a few tablespoons of water if you want it thinner or add more sun dried tomatoes to thicken and enjoy. Sprinkle with vegan parmesan cheese
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