Raw Almond Cookies

Here is the recipe for raw cookies which you don't need to dehydrate. I found it yesterday on golubkas page - it looked so tasty, that my daughter told me that she wants me to make her the same cookies. 

 You see who is the boss in our house! ;-)

Raw Almond Cookie

 

Pulp from the almond milk (2c of almonds + 6c of water makes milk) 

1 tbsp raw honey

3-4 tbsp raw agave nectar or sweetener of your choice

4 tbsp coconut oil
4 tbsp mesquite powder
2 tbsp maca powder
6 dates - pitted

Fillings

 

mulberries 

pistachios and 2-3 tbsp raw cacao powder

(The possibilities here are endless you can choose whatever you like)

Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into for example three even parts (as I did, one was without filling and the other two with filling) . Mix the fillings into the dough and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.

 

 

 

Almond Milk

 

2 cups almonds - soaked overnight
6 cups water
4 dates - pitted
2 tbsp agave or sweetener of your choice
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod

Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days. I even like to add some cacao powder and enjoy drinking it with my daughter! :-)

Raw Lasagne

One of my favorite dishes is Lasagne. Everyone loves my real (pasta & meat) lasagne. When I started eating Raw I was a bit sad because I really missed it and I didn't know that you can make Raw Lasagne. Than one day I found a very good recipe on internet which I am sharing here with you!

Now I am happy again! :-) This Raw Lasagne tastes delicious!

Raw Lasagne (2 portions)

Plates

1 zucchini
1 avocado

Cashew-cheese

1 dl cashews
1 dl pine nuts
1/2 finely chopped onion
1 small minced garlic clove
2 tablespoons lemon juice
Himalayan Salt
Black pepper
Approximately 0.5 to 1 dl water

Tomato sauce

1 dl shredded sun-dried tomatoes
1 tomato
1/2 finely chopped onion
0.5 dl fresh oregano leaves (or 1 tbsp dried)
1 clove of garlic
1 tbsp lemon juice
2 dates
Herbal salt
Black pepper
0.5 to 1 dl water

Pesto

0.5 dl pine nuts
2 dl fresh basil
1 clove of garlic
1 tbsp olive oil
1 tsp lemon juice
Herbal salt
Black pepper

How to make plates

Cut zucchini and avocado in thin slices (about 2-3 mm thick) in length. Cut the zucchini with cheese slicer if you do not have one use a mandolin.

Cashew-cheese

Grind the nuts into flour.
Add the remaining ingredients and blend to a smooth sauce.
Add 0.5 dl water to begin with and add more if the sauce becomes too thick, but it should not be runny.
Season with salt and pepper.
Set the sauce aside so it thickens a bit.

Tomato sauce

Soak the sun-dried tomatoes, for 30 minutes.
Cut the tomatoes into pieces and mix with remaining ingredients.
Add the water last and start with 0.5 dl. The sauce should be thick and not runny.
Add more water if necessary and season if you need more salt and pepper.

Pesto
Mix everything into a smooth thick pesto.

Assemble lasagne

Use a dish of your choice.
Start with a layer of zucchini, and continue alternating with thin layers of cashew-cheese, tomato and avocado.
Finish with cashew-cheese and top with the remnants of tomato sauce (if you have left) and pesto sauce.
Set aside at least one hour so the flavors 'revel together'.

Serve with a salad.