Cranberry Sauce

This recipe was developed for the family Thanksgiving feast. I found it to be fresh, tart, sweet and a delight to the senses all in one bite. This recipe is a keeper even past the holidays.

 

Cranberry Sauce

 

1 bag whole cranberries, divided

2 oranges, 1 juiced, 1 chopped

1/2 cup agave nectar (or more, to taste)

1 cup walnuts, soaked

1/2 cup chopped dates

 

Puree 1/2 bag of cranberries and orange juice and agave nectar in the food processor. Add remaining cranberries, walnuts, orange chunks and dates, pulse several times to incorporate, leaving large bite sized chunks. Serve and enjoy!

Chocolate Mousse Pie

My first attempt at a Raw Chocolate Mousse Pie turned out to not be so bad after all. I wanted to replicate this recipe but in a raw version. I threw together some items and it has a different texture than I originally intended, but is good none the less. We will see how the family reacts.

 

Chocolate Mousse Pie

 

1 sweet potato, peeled and chopped

1 cup cashews, soaked

1/2 cup dates

1/4 cup agave nectar

3 oz unsweetened baking chocolate, melted

1/4 cup unsweetened baking cocoa

1 avocado

 

Blend all ingredients together in the food processor until smooth. Scoop filling into pie crust (found here) and serve.

Raw Raisin Cinnamon Bread

The idea of a raw bread can seem a bit…well…RAW. I know it doesn’t sound overly appealing, but sometimes you just have to try something new. Ask several of my office mates, for instance, who were brave enough to venture into my world by trying such a thing and they will all tell you that they were surprised that it was actually good. I applaud them all for giving their taste buds something new to discover. Of course the texture is different, but over all it’s hearty, good for you and delicious!

Raisin Cinnamon Bread

Ingredients:

2 cups sprouted wheat

3/4 cups raisins, divided

1 tsp. cinnamon

Directions:
1) Simply blend all the ingredients together really well in a food processor or high powered blender. You may find that a hand blender will work much better than a table-top blender depending on what make and power you have. Make sure you have a nice, smooth mixture so the wheat grains are no longer whole.

2) Remove from your processor and shape into slices or a small loaf (say 3″ long x 2″ wide x 1″ tall). You can either eat fresh as it is in small shaped sections, or dehydrate to your desired level of dryness. (It tastes better if it is kept nice and juicy in the middle at least).

3) Serve on its own or with honey, agave or banana spread on top. Mmmmm!

TIP:

* Feel free to add any ingredients you desire such as apple, nutmeg, pineapple, clove, banana, coconut etc.

To view the original recipe click HERE.

Idea borrowed from: Karen Knowler, The Raw Food Coach publishes “Successfully Raw” – a free weekly eZine for raw food lovers everywhere. If you’re ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at http://www.TheRawFoodCoach.com.

Raw Pumpkin Pie

This will be the first Thanksgiving that I will have to come together with all the traditional eats without actually eating them. So, I have opened the test kitchen to try out various recipes to make sure I do not leave myself out of the festivities. I am determined to have my cake and eat it too, or in this case, pie. I came across this raw pumpkin pie recipe and decided to give it a try. I followed it closely, but in good old Natalie fashion, I had to change it up just a bit. Since I don’t have Irish Moss and don’t have a clue on where to find it, I upped the amount of coconut oil to 1 Tbsp and added Agave Nectar to sweeten it up a bit. I think it is going to be a success come turkey time.  Now I just need to find a good substitute for whipped cream and my life, I mean pie, will be complete.

Raw Pumpkin Pie

Crust

2 cups soaked pecans or walnuts

1/2 cup mojito dates, pitted

Dash of sea salt.

Blend the crust ingredients in a high speed blender for food processor , then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

2 cups shredded pumpkin, butternut squash, or sweet potato

1 cup mojito dates, pitted

2 tsp. cinnamon

1 tsp. freshly diced ginger

1 tsp. nutmeg

1 Tbsp. coconut oil

Dash of vanilla

1/4 cup almond milk or water to help blend

Add to food processor and blend well.  Poor into crust, then chill in the refrigerator for 30 minutes before serving.

To view the original recipe click HERE.

Raw Corn Tortillas

This recipe can be used to make either a raw tortilla or tortilla chips, depending on the size you make them and how long they are dehydrated for. Prepare to have your taste buds awakened.

Raw Corn Tortillas

2 Cups Fresh Corn

1 Cup Flax Seeds, finely ground

3/4 Medium White Onion, chopped

1 Jalapeño, seeded and chopped

2 Cloves Garlic

1/4 tsp. Salt

Place Corn, Onion, Jalapeño, Garlic and Salt into food processor and mix until smooth. Add Flax seeds and mix until well incorporated.  Place on telflex sheet on food dehydrator tray, shaping into desired size making each round about 1/4 inch thick. Dehydrate for 4 hours then flip and continue dehydrating for an additional 4 hours for tortillas and longer (8 hours or until crispy) for chips. Serve tortillas filled with Ceviche, Walnut Pâté, Jamaica Mexican Rice or even Apple Pico topped with lettuce and cilantro. Enjoy!

Raw Brownies A La Mode

Oh yes I did. I took my favorite Raw Brownies Recipe and topped it with my favorite Raw Ice Cream Recipe and made a fantastic brownies a la mode.  And then  you know what I did with it? I ate it for dinner.