Month: July 2017

These Dairy-Free Key Lime Coconut Bars Are A Must For Your Next Summer Gathering

Dairy-Free Key Lime Coconut Bars

Servings: 16

INGREDIENTS
Crust

1½ cup Walnuts

1 cup shredded coconut or coconut flakes

1 cup dates, pitted

1 teaspoon vanilla extract

Splash of water

Pinch of sea salt

Key Lime Layer

2¼ cups raw cashews

½ cup Key lime juice

¼ cup maple syrup

2 teaspoons vanilla extract

Lime zest

⅓ cup coconut oil

Shredded coconut or coconut flakes, for garnish

PREPARATION
1. The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.

2. Add walnuts, coconut, dates, vanilla extract, water and salt to a food processor or blender and pulse until sticky mounds begin to form.

3. Press the crust into an 8×8 freezer-safe pan lined with parchment paper.

4. Drain the cashews well and add to the food processor. Blend until smooth.

5. Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract and lime zest.

6. Blend until smooth, adding the coconut oil half way.

7. Spread the mixture on top of your crust and garnish with more lime zest and coconut.

8. Cover with foil and freeze for 3 hours or until set.

Enjoy!

LOWFAT RAW VEGAN MUSTARD:

1/2 zucchini
1/2 lemon for juice (use other half if needed)
1 tsp mustard seeds and 1 Tbsp. mustard powder
3 medjool dates (soaked in lemon juice from one whole lemon – save the juice – use juice bit by bit)
1 celery stalk
1.5 Tbsp macadamias
Throw in blender and blend until smooth.

Rawfood Ranch Dressing

This is so good that I make a bowl of this along with regular ranch for buffets and this one gets eaten up immediately by everyone. Perfect for a dip or salad dressing

INGREDIENTS:
1 cup vegan mayonnaise + 2 Tbs ( see recipe )
• 1?2 teaspoon garlic powder
• 1?2 teaspoon onion powder
• 1?4 teaspoon black pepper
• 2 teaspoons parsley, chopped
• 1?2 cup unsweetened coconut milk

Directions:
Whisk all ingredients together and chill before serving. Add a little more coconut milk if you need to thin dressing.( add a little more spices to your liking).

Lowfat Raw Vegan Mac n’ Cheese to the 4th Power

Creaminess times four is what you will get in this all-time, never goes out of style favorite. It is satisfying and scrumptious to the nth degree and the magic formula is all plant based from start to finish. Try the updated version of your childhood classic and you will never go back again.

MAC N’ CHEESE ” Oh yes it is so good ”

Serves approx. 4 people

4 med. zucchini, cut in half and center seeds scooped out
To Make Zucchini Elbows:

Cut zucchini in half and scoop out seeds; then slice thinly to create the elbows and mix with broccoli and sauce.

* Or can spiralize and make half moons by deeply scoring both sides of a zucchini but not all the way to the center.

Sauce:

3 tbsp. sunflower seeds*
3 tbsp. macadamia *
3 Tbsp. pumpkin seeds*
3 Tbsp. young coconut*
*(or use all of one type of seeds)
1/4 zucchini, peeled
1/2 lemon, juiced
1 celery stalk
1/2 of one red bell pepper
1 green onion
1 slice jalapeno
1 garlic clove
1/2 c. sun dried tomatoes, soaked in the 1/4 c. of water above for 30 mins. (save soaking water)
1 tsp chili powder
1/2 c. water
Blend until smooth. Use soaking water to blend if needed.

Soak broccoli florets in warm water (from the tap – warm to the touch) overnight. Drain water and mix florets with sauce and zucchini elbows.
Sprinkle a mixture of 4 tablespoons nutritional yeast and ground almonds before serving.

Tomato Snacks: These Snacks will stack up against any appetizer without the fat and guilt and heaviness that comes with it. The tastes of each individual element blend together to create a heavenly combo of flavors.

TOMATO SNACKS RECIPE

4 tomato – sliced thickly
1 avocado
1 basil leaf per slice
Slice tomatoes thickly.
Cut the avocado right above the seed, slice into thin circles, then remove peel. Then cut the rest of avocado in half and remove pit. Cut thin slices to put onto the avocado.
Layer tomato slices, avocado slices and one basil leaf. Drizzle with sauce of sun dried tomatoes and lemon juice (see below)
Sauce:

3 sun dried tomatoes – soaked in lemon juice for 1 hr. (save lemon juice)
1/2 lemon – use to soak sun dried tomatoes (save soaking liquid).

No-Fat Raw Vegan Marinara Spaghetti with Lowfat Raw Vegan Sausage Crumble

Spaghetti with Marinara Sauce and Sausage Crumble. A delicious and mouthwatering meal that tantalize your taste buds.

SPAGHETTI WITH SAUSAGE CRUMBLE

Serves 4-5

Cucumber or Zucchini Noodles:

5 med. hothouse cucumbers (they are less watery) or Zucchini, peeled and spiralized
Sauce:

6 Roma
1 cup sun dried tomatoes
1 clove garlic
1 celery stalk
2 tbsp. onion flakes
1 tsp. dried oregano
handful of fresh basil and fresh (or dried) thyme (add in after blended – can make bitter if blended)
Blend all (except fresh herbs) until smooth.

Sausage Crumble:

1/3rd cup sunflower seeds
8 oz. mushrooms – any kind
1/2 of a med. carrot, juiced for pulp
1/2 carrot rough chopped
1/2 zucchini
1/2 tsp. dried rosemary
1 tsp. fennel seed (crushed)
1 tsp. herb blend – basil, oregano, savory, thyme, marjoram
Pulse until crumbled in food processor.

Optional – mix in a chopped handful of Italian parsley.

Mix sausage and sauce together – mix over cucumber or Zucchini noodles.

This delectable dessert made with all raw ingredients, all love, and all sweetness. Divine takes on a new meaning when you enjoy every bite to the fullest and your body does as well. Love never tasted so gorgeous!

STRAWBERRY CREAM TART

Bottom Layer of Tart:

2 cups of dates
2 cups of mulberries
1/4 cup coconut flakes

Strawberry Cream Topping:

14 frozen bananas
10 -15 dates
2 pints of strawberries (one strawberry on top per slice – around 7 of them – keep stems on those) – the rest of the strawberries go into the filling
1 tablespoon lemon juice
1/2 vanilla bean
5 banana peel

Blend up in blender. and spread onto bottom layer.

For individual tart: put in individual 4″ ramekins; for cake – put in 8″ springform pan. Put entire tart into freezer for 4 hrs.

Remove from freezer and put one strawberry on top for decoration – keep stem on.

Drizzle Sauce:

3 dates and 4-5 strawberries
Blended to make the sauce to put around the Strawberry Cream Tart
Drizzle sauce around plate…make abstract or heart designs with it.

When key limes and coconuts get together..it is a spoonful of heaven and earth and add some raw fresh vanilla bean to it and you will want to do a happy dance.

Key Lime Pudding

Meat from 2 young Thai coconuts
14 key limes, squeezed for juice
6 medjool dates
1 celery stalk
1 vanilla bean
8-10 mint leaves, chopped into pieces (do not blend)
Zest from 1-2 key limes, over top of pudding (do not blend)
Blend all together, except mint leaves and zest, in blender. Leave slightly chunky. Mix in lime leaves and sprinkle zest over the top.

GRAPEFRUIT MANGO DRESSING

Thick and creamy and no added fat. Scrumptious! Will even make a non-grapefruit lover say – “wow, that was good”

INGREDIENTS:
1 mango
1 grapefruit, squeezed for juice
slice of jalapeno
4 dates
1/2 celery stalk
Blend in blender until almost smooth. Pour over salad.

Creamy and thick and spreadable…so hummus-y! Have with sweet potato chips, carrot or celery sticks for dipping.

HUMMUS

1/2 cup sprouted mung beans (directions for sprouting below)
1/2 zucchini
1 red pepper
2 celery stalks
2 lemon
4 garlic cloves
1/2 avocado
1/2 cup sunflower seeds
2 tsp. coriander
2 tsp. cumin
shake of smoked paprika
Blend until smooth.

How to Sprout Beans:

Soak 1/2 cup of mung beans overnight in water in a bowl.
Drain well and pour onto a lipped plate and cover with a cloth napkin. Rinse and drain 2x/day. From start to finish it was 2.5 days.

SALAD RECIPE

1 mango, cut into cubes and slightly mashed in bowl with a fork
4 Roma tomatoes
8 celery stalks – juiced for pulp (not leaves)
1/4 inch ginger – thinly sliced – to taste
4 green onions, chopped or 1/8th red onion – in slivers
1 lime, squeezed for juice
1/8th tsp. curry powder
1 bag of raw kelp noodles
Mix all together in bowl and decorate with cilantro.