More raw food recipes
Spinach smoothie
Two handfuls of spinach into blender
Two C water
Whip up
Add ...
One banana
Eight or so red sweet grapes or any sweet fruit (apple, etc.)
One T sweetener of choice (agave, etc.)
Crushed ice or couple of cube if your blender can take it
Good to carry around as a snack
Lemon blueberry scones
4-1/2 C almond pulp (dried or processed--or process almonds until powder)
1 C coconut oil
1 C flax seeds ground into meal
1/2 C agave (or date paste, etc.)
1 T lemon zest
1 t sea salt
1 C dried blueberries
Mix almond pulp and flax meal by hand in large mixing bowl. Add remaining ingredients and mix well. Divide batter in half and shape into two i-inch round loaves. Cut loaves into 8 small triangles.
Dehydrate at 115 for 3 hours. Check texture. If more drying is needed, adjust temperature to 105 and continue dehydrating another two hour. Flip. Humid climates might require 8 hours of dehydrating. Serve with Cashew cream icing.
Cashew cream icing
2 C raw cashews soaked
2 T lemon juice
2 T dates soaked
1 T coconut butter
1 t vanilla extract or half vanilla bean
1/4 t salt
Place all ingredients in high-powered blender and process until creamy
Quinoa for breakfast
Amaranth or oats may be used instead. Amaranth needs to be steamed like quinoa but oats only need to be soaked.
1 C quinoa
2 C water
Prepare in steamer like rice
Cool and add banana, raisins, pinch of agave, pinch of cinnamon and nutmeg, and almond milk
Almond milk
1 C almonds
3 C water
2 medjool dates (I have used any kind of dates)
Splash of agave if desired
Blend and strain through nut bag
Granola
1 apple cored and chopped
1-1/2 C date paste (12 dates processed)
1/2 C maple syrup
1 T vanilla
1 t cinnamon
2 t sea salt
1/2 C sunflower seeds soaked at least 2 hours
2 C almonds soaked overnight
3 C pecans soaked overnight
1 C pumpkin seeds soaked at least 2 hours
1 C dried fruit of choice (blueberries, raisins, cranberries)
In food processor combine apple, date paste, maple syrup, vanilla, cinnamon, salt and 1/4 C sunflower seeds. Grind until smooth, transfer to large bowl. Add remaining ingredients and pulse until coarsely ground. Combine two mixtures in bowl and mix. Spoon onto teflex lined dehydrator sheets in chunky manner. Dehydrate at 110 for several hours, flip and place on mesh screens. Dehydrate until granola is crunchy, 12 hours or so. Allow to cool. Store in airtight container in refrigerator. Lasts several weeks.