Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

It's that time of year! Please use this space to add any holiday recipes......as always, photos are always so appreciated!

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Organic Chocolate Mousse Cake with Raspberry Sauce
This is one of those staples, every espiring raw foody should learn to make. It just has that perfect balance of a rich deep chocolate taste and the creamy smoothness of the mousse. In this recipe, I make a raspberry sauce, but it’s not required. You could change up the recipe with differnent types of sauces.
This recipe makes a 7″ Round Cake

For the Crust:
1/3 Cup Pecans
1/3 Cup Macadamia Nuts
2 TB Agave Syrup
1 TB Coconut Butter
1 tsp. Vanilla Extract
1 tsp. Cinnamon
2 tsp. Carob
1/4 tsp. Salt

Crust In a Food processor, process the dry ingredients first. The nuts, cinnamon, carob and salt. Then Add the Agave, Coconut Butter and Vanilla Extract and Process again until it forms into a moist ball clumped together. If it’s too dry add a little more agave to get it to blend and stick together. Take the mixture out and press it into the bottom of an 7″ Springform Cake Pan. This is easiest to do by placing plastic wrap over the top of the mixture and pressing down on it through the plastic wrap. This prevents the mixture from sticking to your fingers as you press. You can also use a pestle to lightly pound it to even it out. Put this in the freezer to set while you work on the filling.

For the Filling:
2 Cups Young Coconut Meat
1/2 Cup Coconut Butter
1/4 Cup Cacao Butter
1/2 Cup Macadamia Nut Butter
1/2 Cup Cacao Powder
1 TB Vanilla Extract
1/2 Cup Agave Syrup
1/2 Cup Maple Syrup
1 tsp Lecithin (optional)
1 tsp. Apple Cider Vinegar
1/2 tsp. Salt

Filling you will need to first liquify the cacao butter. In a small sauce pan add a large piece sliced off of the cacao butter and turn on the stove top to the lowest flame setting. We are not going to cook this or add enough heat to harm the cacao, just warm enough to get it to melt on the low setting. Stir it frequently with a fork or spoon and it should melt completely in 1-2 min. After it is melted measure 1/4 cup of the cacao oil. If it is not enough you may need to add a little more to melt. Add this cacao oil along with the rest of the ingredients to either a food processor or high speed blender. The Coconut butter does not need to be liquified first, but it is ok if it is. For the Coconut meat, you will need 2-4 Young Coconuts. Open them with a cleaver or chefs knife and drain the water into a cup or bowl for another use. Scrape the white coconut meat off the inside of the coconuts and place the pieces into your measuring cup to measure out 2 cups worth of the meat. For the Cacao Powder you can use organic fair trade cacao powder (some great brands are Black and Blacks or Rapunzel), make sure it is unsweetened, organic and non-alcaline. You can also use raw cacao powder or raw cacao nibs ground in a coffee grinder into a fine powder. (See recommended sources). Blend or process the mixture until smooth and creamy, about 1-3 minutes depending on the power of your machine. If you can’t find macadamia nut butter you can use cashew butter instead or grind your own butter out of whole maca-damia nuts. You can also omit the maple syrup if you wish and replace it’s portion with agave if you prefer. Have fun with variations, and flavor variations.

For the Raspberry Sauce:
1 Cup Fresh or Frozen Raspberries
1/4 Cup Agave Syrup
1 tsp. Banilla Extract
1 tsp. Coconut Butter
1/4 tsp. Guar Gum (optional)
Sauce Place all ingredients in your blender or processor and process until well blended but thick

Instructions
Once the filling is done, take out the pan from the freezer and make sure the plastic wrap is removed if you used it. Pour the filling into the cake pan. Then cover the top of cake pan with plastic wrap or wax paper and place the mixture back in either the fridge or the freezer. The obvious major difference is that the freezer will work a lot faster. In the freezer it should set and be ready to eat within a couple hours. In the fridge it should be left an entire day or overnight to set. If I will not be serving it that soon I prefer to put it in the fridge to set because it does it at a slower and more even rate.
Once the cake is set and firm, take it out of the springform pan and place it on a serving plate or cake plate. Garnish it with fresh raspberries, mint leaves and raspberry sauce. You can also just garnish each sliced serving piece by itself and leave the cake plain.
You can vary the flavors in this and still keep the same texture and consistency to customize it to your liking. You can add lemon juice and lemon zest for a chocolate lemon mousse, or add fresh mint or mint essential oil for a chocolate mint mousse or fresh raspberries to the cake batter for chocolate raspberry mousse cake. The crust also is completely optional and is just as nice without it. Have fun and enjoy.
Erin Go Bragh Breakfast Smoothie
Several handfuls of spinach
2 frozen bananas
2 oranges, peeled (or 1 cup fresh orange juice)
2 Tbsp. hemp seeds
water to desired consistency

Put all ingredients into a blender and mix until smooth & creamy.

Lucky Green Juice

6 – 8 leaves of romaine lettuce
small handful of dandelion greens
4 stalks of celery
½ small cucumber
2 granny smith apples
1 lime, peeled

Kale Chips
This is delicious raw, but when these are put into the dehydrator for several hours, the kale becomes crispy and it makes a super healthy snack.

2 bunches Dino Kale (dark, flat leaf variety)
¼ cup olive oil
1 tsp sea salt
½ lemon, juiced
1 Tbsp agave nectar
a pinch of cayenne pepper

Wash kale, cut into big pieces and place in a large bowl. Wisk together the remaining ingredients and pour over the kale. Work the dressing into the kale by massaging it in by hand, this may take a few minutes (put some love in there!) If the mixture seems too dry, you can always add a bit more oil. The kale should begin to soften and relax. You can eat it as is or place in a dehydrator set at 115 degrees for about 6 hours.

Spinach Thyme Soup
1 cup water
4 cups spinach
1 small cucumber
1 small zucchini
1 - 2 stalks celery
1 clove garlic
2 green onions
1/4 cup olive oil
1 tbsp lime juice
2 tbsp light miso
1 tsp fresh thyme
1 tbsp apple cider vinegar
1 tbsp agave
1/4 tsp sea salt

Place all ingredients into a high speed blender and combine until smooth and well incorporated. You could also use a food processor to blend this soup, but it would have a bit more texture. This soup is meant to be eaten at room temperature, but can be lightly heated, if you prefer.

St. Patty’s Day Pesto with Zucchini Noodles
This easy, delightful and nutritious recipe is wonderful with tender spring spinach and basil.

4 cups fresh basil & spinach
½ cup olive oil
1/3 cup pine nuts
2 cloves garlic
¼ cup freshly grated Parmesan Reggiano cheese
- substitute 1 tbsp. nutritional yeast if you are dairy sensitive
1 tsp. Celtic Sea Salt
2 large zucchini

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses or nutritional yeast and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Spiralize or julienne peel zucchini into fresh noodles. Blend noodles with pesto and serve.

Irish Spring Fruit Compote
This combination of fruit looks beautiful served in a martini glass and garnish with mint.

Kiwi, peeled and cubed
Green grapes (cut in half)
Honey dew melon, cut into small chunks
Blueberries
Fresh Mint, for garnish

Combine fruit and serve in a pretty bowl or martini glass with mint.

Kiss the Blarney Stone Chocomole
Serve this beautifully creamy chocolate pudding with fresh raspberries or strawberries for a taste sensation!

1 ripe avocado
8 -10 soft dates
2 – 3 Tbsp agave nectar
1 Tbsp vanilla
1 Tbsp. coconut oil
1 – 2 Tbsp. raw cacao powder

Peel and seed avocado pit the dates and then combine all ingredients into a food processor, blending until smooth and creamy. You’re kids will never know you’ve avocado in the pudding!
I just added Rhonda Malkmus' video presentation on Vegan Ham for Easter in the Culinary Center.

Raw Easter Coconut Cake
Created by Jackie Graff
Sprout Raw Food

Serves 12

Cake
2 teaspoons vanilla powder or flavoring
1 teaspoon sea salt
1 cup raw agave nectar
5 cups coconut, freshly chopped in food processor (reserving 1 cup to top cake)
3 cups almonds soaked for 12 hours, drained, and dehydrated for 12 hours

1. Place coconut meat in food processor and process until finely chopped.
2. Add vanilla powder and salt to the coconut mixture and process.
3. Add agave nectar and process until mixed well and place in a bowl.
4. Process almonds to flour and add to mixture, mixing well, by hand.
5. Press ½ of mixture into an 8-10 inch plastic lined cake pan and turn over on a serving plate.
6. Top with ¼ inch of frosting and some of the chopped coconut.
7. Press the other ½ of mixture into an 8-10 inch plastic lined cake pan and turn over on top of first frosted layer.
8. Generously spread remaining frosting over top and sides of cake and cover with rest of dry coconut.

Cake Frosting
1 1/2 cups macadamia nuts, soaked for 8 hours and drained
½ cup raw agave nectar
½ teaspoon sea salt
½ vanilla bean
1 ½ cups young coconut water
1-cup young coconut meat
¼ cup coconut butter
1 tablespoon psyllium
1 cup fresh dry coconut meat, chopped fine

1. Place the macadamia nuts, agave nectar, salt, vanilla bean, and young coconut water into a blender and process until smooth.
2. Add the young coconut meat and coconut butter, blending well.
3. Add psyllium blending well and stir in dry coconut meat.
4. Refrigerate the mixture for 10 minutes to thicken.
5. Generously spread frosting over cake and cover with finely chopped dry coconut meat

Nest of Coconut Eggs

Nest
1 cup fresh dry coconut meat, chopped fine
3/4 teaspoon of Barley Max to color the nest green

* using gloves makes it easier to make the nest and eggs.

1.Toss the coconut meat and green powder together by hand to evenly distribute color.
2. Make a nest in the center of the cake with this green colored coconut, with an indention in the middle.

Eggs
1 cup coconut butter
½ cup agave nectar
½ vanilla bean
¼ teaspoon sea salt
2 cups fresh dry coconut meat, chopped fine and frozen for thirty minutes.
For coloring agents use small amounts of Beet Max, Carrot Max, and turmeric for coloring the eggs pastel pink, orange, and yellow.

1. Blend coconut butter, agave, vanilla bean, and sea salt and add the frozen coconut, hand mix and divide into three bowls.

2. Color each bowl of mixture with a small amount of the coloring powders mixing well. Beet Max (1/8 teaspoon), Carrot Max (2 teaspoons), and turmeric (½ teaspoon).

3. Refrigerate these for 15 minutes, or place in the freezer for 5 minutes, which will make this mixture firm.

4 This mixture should be firm enough to roll into small balls or “eggs”, not hard. If not firm enough, refrigerate a little longer.

5. Place the eggs on a plate and back in the refrigerator to harden and arrange in the green nest. There should be enough eggs to place around the cake.
6. Garnish with edible violets (we have wild organic violets growing in our yard).

* This cake will keep covered for a week in refrigeration. When transporting, just make sure the temp remains 72 degrees or below, which will keep the coconut butter from melting.

Asparagus Quiche
Created by Jackie Graff
Sprout Raw Food

Serves 8-16

1 cup pine nuts soaked for 2 hrs and drained
2 cloves of garlic minced
2 lemons juiced
1 teaspoon sea salt
1 tablespoon cumin
1 tablespoon curry
1 teaspoon turmeric
1 cup filtered water
2 teaspoons psyllium

½ small sweet onion, chopped fine

2 bunches asparagus, tips cut off and stems chopped fine (reserve tips for garnish on top of the quiche)

1 Savory Nut Crust
Paprika for garnish

1. Place pine nuts, garlic, lemon juice, salt, curry, cumin, turmeric, water, and psyllium in blender, blending until smooth and remove to a bowl.
2. Slice asparagus stems fine, by hand and add to the pine nut mixture.
3. Add onion to food processor, chop fine and add to above mixture stirring all well.
4. Place into a nut and seed crust in a quiche or pie plate.
5. Garnish with asparagus tips around the edge.
6. Sprinkle with paprika for color.

Serving suggestion: This may be warmed in the dehydrator for 45 minutes at 95 degrees and keeps well for several days refrigerated.

Savory Nut Crust
Created by Jackie Graff
Sprout raw Food

Serves 8 to16

3/4 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
3/4 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
3/4 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
1/3 cup ground flax seed
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
¼ cup thyme, chopped

1. Place almonds and salt in processor and process until mixture resembles flour.
2. Place pecans, walnuts and thyme in food processor and process until mixed well.
3. Press mixture into glass pie or quiche plate.

Eat Asparagus and make your body happy!

Raw Carrot Cake
1/2 cup walnuts
1/2 cup raisins
1 cup carrot pulp (2 large carrots)
1/4 cup shredded coconut
1tsp Udo’s oil
1Tbsp ground flax seed
Dashes of cinnamon and nutmeg to taste
Pulse walnuts and raisins in small food processor (add more raisins, dates or agave syrup if you want it sweeter.) Then add remaining ingredients and pulse again until “dough” starts to hold together a little bit. Shape into a square cake or put in silicone molds like I did. This made 4 small muffins (you may want to double the recipe.) I didn’t measure the ingredients for the cashew frosting, but it’s cashews, water, agave, coco oil and vanilla whipped up.
Raw Orange Cranberry Relish

This holiday season why not serve this raw relish, instead of cooked cranberry sauce?

2 large oranges
4 cups cranberries
1.5 cups honey

Peel the orange zest, then peel off most of the bitter white under-rind. Cut the oranges across to remove any seeds. Force zests, cranberries, and orange sections through a food grinder and mix well together. Stir in honey. Make this several hours before using, so flavors can mingle sitting at room temperature. Makes about a quart of relish. - Recipe from Paula Giese. (Sassafras's note: I go a LOT lighter on the honey -- 2/3 to 3/4 cup- and make it w/ raw honey too.)
Pumpkin Cheesecake


by Rachel Fracassa

Ingredients

Crust

1 1/2 Cups Pecans
1/3 Cup Raisins
1/4 Teaspoon Cinnamon
Salt

Filling

1/2 Cup Soft Dates, pitted and packed
1/2 Cup Agave
1/4 Cup Lemon Juice
2 Cups Cashews, soaked 2 hours, drained
1/2 Cup Young Coconut Meat
1 Tablespoon Pumpkin Pie Spice
1/2 Cup Coconut Oil, warmed to liquid
1/2 Cup Irish Moss Paste*

Pumpkin Topping
3/4 Cup Pumpkin, chopped
1/4 Cup Carrots, peeled and chopped
6 Tablespoons Water
2 teaspoons Lemon Juice
1/4 Cup Dates, soaked
1 Teaspoon Pumpkin Pie Spice

Directions

To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and irish moss and process until well incorporated. Pour the filling onto the crust.
To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
Chill at least 3 hours before serving
Servings: 8

Notes

If you don't have Irish Moss, don't fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.
To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.
Check out the Culinary Center's Fall Cranberry-Apple Stuffing recipe demo!
I want the recipe for the above picture.
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Gretta Hovis Blanchard said:
I want the recipe for the above picture.

Pumpkin Spice Latte

Not the best photo! I made this delicious drink for lunch today. It's chilly outside and I was needing something hot to drink. Since I am trying to cut my coffee intake I needed something that was going to be really good. I used Penni's recipe, Pumpkin Spice Tea Latte, as the base.

I made Sunny Mylk, 1/4 cup raw sunflower seeds blended smooth with 1 1/2 cups water. Added the honey and spices and tea called for in Penni's recipe, but I juiced an entire pie pumpkin and blended it in. Since I didn't have any Rooibos tea I used my Red Chai Masala Tulsi Tea.

It is totally rawkin' my tummy and warming things up!

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