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.

Favorite Tahini Chocolate

This chocolate taste so delicious that for some reason they just disappear! This recipe was adapted from Karolina, The Raw Dessert Kitchen. 

Favorite Tahini Chocolate

• 100 g, 1 cup finely chopped Cacao butter
• 2 Tbsp raw Kakao powder
• 1 Tbsp Mesquite
• 2 Tbsp Agave or sweetner of your choice
• 0.5 tsp Sunflower lecitin (optional)
• 1/4 tsp real Vanilla
• 1 Tbsp Blood orange juice
• Zest from one large orange
• 2 Tbsp Tahini

Slowly melt the Cacao butter in a water bath. In a bowl, add the melted Cacao butter and Sunflower lecitin and whisk until the lecitin is melted. Add the rest of the ingredients and stir by hand until incorporated. Pour the chocolate in silicone forms and let them chill in the fridge.

 

Raw Borsch Soup

Before I became RawFood eater I loved to eat Russian Borsch soup. So you can imagine that I missed it a lot, until I found a raw interpretation of that soup. It does taste (almost) like a real one!:-)

Raw Borsch Soup 

3 Beets, peeled

5 cm root ginger (I used 1 teaspoon ginger powder)

3 - 4 cloves garlic, peeled

6 - 7 bay leaves

2 carrots, chopped

2 stalks celery

2 Tbs apple cider vinegar

1 Tbs honey

3 - 4 oranges, peeled and seeds removed

1 cup olive oil

sea salt to taste

1/2 cup walnuts

1/4 head cabbage, diced or grated

1 - 2 carrots. diced or grated

1 bunch of parsley, diced or grated

•  Blend the beets, ginger, garlic and bay leaves with 2 cups of water in a blender. Pour the mixture into a big bowel.

• - Blend the carrots, celery, apple cider vinegar, oranges, honey, olive oil and salt with 2 cups of water for about 30 seconds. 
• - Mix separately walnuts but not too much just so that they break into small pieces.
• - Pour in the same bowl and stir.
• - Add the cabbage, carrots and parsley to the blended mixture. Stir and serve. Garnish with some parsley!

Raw Orange Glazed Doughnuts

Today I felt for eating something sweet but not chocolate. So I thought of doughnuts! This is very easy recipe and you don´t have to put it in dehydrator! :-)))

Dough:

• 2 1/2 cups raw oat flour (made by grinding raw flaked oats)
• 1 cup Brazil nuts, ground fine
• 1/4 cup raw, organic coconut flour 
• 1/3 cup raw, organic agave nectar or liquid sweetener of choice
• 1/3 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

1. Combine all ingredients in a large bowl. 
2. Making one doughnut at a time, you can either make them by hand or in doughnut pan.
3. Top with Orange Glaze

Orange Glaze:

• zest from one orange
• 3 tablespoons orange juice
• 3 tablespoons coconut butter softened
• 2 tablespoons maple syrup or liquid sweetener of your choice

 Whisk all ingredients together. Pour over doughnuts. Let set in the fridge. 

Raw Buckwheat Porrige

Last weekend I felt like eating something for breakfast instead of drinking fruit smoothie. So, I found few recipes. Below is one which I made this weekend, today. There are some leftovers even for tomorrow. This recipes makes about 4 cups. Enjoy! :-)

Raw Buckwheat Porridge:

• 2 cups raw buckwheat groats - soaked in water for minimum of 1 hour or overnight
• 1.5 cups almond Milk (you can choose whichever raw Milk you like)
• 2 Tbsp chia seeds
• 1/4 cup liquid sweetener (I used maple syrup), or to taste
• Pinch salt
• 1 tsp pure vanilla extract
• 1 tsp cinnamon

 Toppings:

• Chopped fruit or dried fruit maybe some nuts.

Porrige:

1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.

2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth, than add in the sweetener and cinnamon to taste.

3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days.

RAW CHEESE CAKE

Couple of weeks ago I celebrated 1 year of eating raw! :-) So, to celebrate that I made a raw cheese cake! I found recipe on you-tube and it is the best cheesecake I have ever tasted! 
It is simple to make and it tastes delicious!

Crust:

2 cups walnuts

1 cup dates

Filling:

3 cups cashews (soaked over night)

1/2 cup maple sirup (or agave nectar)

1/4 cup lemone juice

1 tsp vanilla extract

3/4 cup melted coconut oil

Raspberry Sauce:

1/2 bag frozen raspberries

1/4 maple sirup (or agave nectar)

- Crust: Mix all ingrediats in the food processor. Press the crust out in the form.

- Filing: Put all the ingredients for the filling in your mixer (I use blendtec) and mix it until you get a "creamy" sauce.

- Pour filling over your crust and put it in a freezer for cople of hourse.

- Mix raspberries with sweetner in a mixer. 

- Take it out from the freezer, let it sit for 15 min. Cut out into pieces and pour souse over it! 

Enjoy !!!!