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.
° 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
° 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
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.
Live Marinara Sauce on Zucchini Noodles
Tools: Mandolin slicer and high speed blender
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
Love this recipe. It’s quick, simple, taste like dairy but it’s vegan and raw.
· 1 peeled orange
· 2 frozen bananas
· 1 c raw almond milk (or favorite raw vegan milk)
· 1 Tbsp raw sweetener of choice
· 1 tsp vanilla extract or 1 vanilla bean
Blend and enjoy
When I first began my raw vegan journey in 2007 I didn’t have enough variety in my raw meals and I wasn’t eating enough. Now I am taking my time and incorporating new dishes that are inspired by my favorite cooked dishes. Thai is one of my favorite cuisines. This wonderful recipe is a raw version of pad-thai. I mixed a couple different recipes I found online, based on what I had in my kitchen. It was delicious. Not as oily as the cooked version but very satisfying.
Recipe inspired by http://www.rawfullytempting.com/2011/02/pad-thai.html?m=1 and http://www.oneingredientchef.com/kelp-noodle-pad-thai/
· 1 12oz package Kelp noodles
· 1 large Zucchini
· 1 Tbsp lime juice
· 1/4 head of cauliflower
· 1 c broccoli florets
· 1/2 c red cabbage
· 1/2 c bean sprouts
· 1 medium carrot
· 2 radishes
· 1 peach
· 1 stalk celery
· 3 spring onions
· 3 tbsp cilantro
And your favorite fruit or vegetables like mushrooms, bok choy, snow peas, apples or young coconut meat.
Materials needed: Spiralizer or madoline slicer or jullienne slicer and a blender
· 1 Tbsp maple syrup
· 2 Tbsp soy sauce (or nama shoyu or tamari)
· 1 clove of garlic minced
· 2 thai chile’s minced
· 1 tsp thai basil
· 1 Tbsp olive oil
· 1/2 c peanut butter (or almond butter or sunflower butter)
· 1 Tbsp lime juice
· 3 tsp ginger
· 1 Tbsp maple syrup
· 1 Tbsp soy sauce ( nama shoyu or tamari)
· 1 date soaked, pitted and diced
· 1/2 tsp cayenne pepper
· 3 Tbsp sesame seeds (for garnish)
Soak kelp noodles in warm water and put to the side. Spiralize or jullienne zucchini and pour lime juice over zucchini “noodles” to soften and put to the side. Whisk marinade then chop or jullienne remainder of vegetables and toss with marinade and cover for at least an hour at room temperature or overnight in the fridge. Blend peanut sauce and plate kelp and zucchini noodles then marinated vegetables and pour peanut sauce over and sprinkle with sesame seeds.
I like ice cream but ice cream hates me. I am lactose intolerant and I’d love to go into all the disgusting details of what that means for my body but I won’t. I had to choose alternatives to dairy. My favorite nut milk is almond. I buy it or I make it myself with soaked almonds, spring water, a high speed blender and cheese cloth.
I have been making unsweetened lately but I have sweeten it with some dates and vanilla extract.
With this milk base I can make vegan and raw treats like soft serve ice dream, shakes, and puddings.
Almond Milk Recipe
· 1 c almonds (soaked in water overnight)
· 3 1\2 c of purified or spring water
· 4 dates (optional)
· 1 vanilla bean or tsp vanilla extract (optional)
· blender (high speed works faster)
· cheese cloth or nut milk bag (I have read that paint strainer bags work too)
Place all ingredients in blender and blend until mixture is white and frothy. Then strain it through a cheese cloth or nut milk bag in a deep wide mouth container. I use a large measure cup.
· 1c almond milk (or any raw, vegan milk)
· 1 and 1/2 frozen bananas
· 1 tsp vanilla extract or 1 vanilla bean (cut in half and scoop out seeds)
· 2 ice cubes
· 1 tbsp raw cacao powder
· 2 tbsp maple syrup (or raw sweetener stevia, agave)
Vanilla Soft Serve Ice Dream (adapted from Raw Foods for Busy People)
· 2 frozen bananas
· 1/4 c almond milk ( or your favorite raw vegan milk)
· 2 tsp vanilla extract
· 2 tbsp maple syrup (or raw sweetener like stevia, agave)
Place all ingredients in food processor with s-blade and process until smooth.
I really like Fully Raw Kristina’s YouTube channel. She has a great personality and is pretty knowledgeable about live foods. I usually add a little more seasoning and use what I have to create her low-fat raw dishes. With my adaptation of this dish I didn’t have a spiralizer but I did have a mandolin slicer with a juilenne attachment. It worked beautifully.
Raw Fetticine Alfredo
-Five zucchinis with skin peeled
-1/4 c pine nuts
-1-2 tbsp fresh basil
-2 tsp dry Italian seasoning
-3 cloves of garlic
-juice of 1 lemon
-2 tbsp nutritional yeast (optional)
-1/4 head of cauliflower
-1/4 c cherry tomatoes
Use a spiralizer, mandolin slicer, shredder attachment of a food processor or juilenne slicer to make zucchini noodles with 4 of the zucchinis. Place in large bowl and put to the side. Then chop the 1 remaining zucchini in big chunks and add basil, Italian seasoning, garlic, pine nuts, lemon juice and nutritional yeast in blender and blend until it’s nice creamy. If you want the Alfredo to be white then use 1 tbsp fresh basil. Add cream to noodles and stir. Then put the cauliflower in food processor with the s blade to create a parmesan cheese. I also added a little vegan parmesan cheese. Sprinkled that on top with cherry tomatoes.
It definitely tasted raw but it was really rich and soft which gives raw foodies a different texture to enjoy.