9) Ants On a Log
On the way to the gym or want a quick healthy snack?.
who said you can’t still enjoy this classic childhood favorite as a health-seeking adult? Simply spread a thin layer of almond butter on a stalk of celery and add raisins or goji berries.
Raw Oatmeal Raisin Cookies
Great for breakfast, dessert, or a quick energy-boosting snack, oatmeal raisin cookies have always been my favorite, and I can still enjoy them with my raw food lifestyle!
Ingredients:
1/2 cup raisins and an additional 1/3 cup, set aside
1/2 cup coconut oil
2-3 tablespoon unsweetened applesauce
1 cup shredded coconut, unsweetened
2 cup oats
2 tablespoon ground flax seed
Pinch salt
Instructions:
1. Combine the applesauce, coconut oil, and first ½ cup raisins in a food processor.
2. Add in the coconut, oats, flax seed and salt, pulsing until the mixture forms a
bowl. If it is still too wet, add some more coconut or oats. If it is too dry, add additional applesauce or coconut oil. Quantities will vary depending on your climate.
3. Once the cookie dough has reached a consistency you like, fold in the remaining 1/3 cup of raisins.
4. Form the mixture into cookies and refrigerate until firm.
5. Cover and store the cookies in the fridge, as they soften at room-temperature.
Lemon Truffles
I love lemon truffles. They are a tasty treat and the burst of lemon is always a pick-me-up; plus, they are super simple to make and keep for up to a week in the refrigerator
Ingredients:
11/2 cup shredded coconut, unsweetened
1 cup ground almonds
4 tablespoon extra virgin coconut oil
4 tablespoon raw honey (or raw sweetener of choice)
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon pure vanilla extract
Pinch of sea salt
Instructions:
1. Combine all ingredients in a food processor. Blend for one to two minutes or until
mixture starts to stick together like a dough.
2. Form dough into small balls. If you like, you can roll the balls in a bit of extra coconut
before placing in the fridge for 30 minutes to set. The truffles can be kept at
room temperature or in the refrigerator.
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).
BEETROOT
This Vegetable Returns the Vision, Cleanses the Fat From the Liver and Colon
Not all vegetables are made equal, some have the amazing benefits of protecting your body from chronic diseases.
We all know that eating plenty of fruit and vegetables is good for our health, but certain foods have extra beneficial properties.
With chronic diseases on the rise it is more important than ever to protect yourself from illness, and one of the easiest ways you have the power to do so is in your diet.
Chronic diseases such as heart disease, strokes, diabetes, and cancer are all known to be preventable to some degree, it just makes good sense to look after your body in every way you can.
Poor diet is one massive cause of many chronic illnesses, but there is one vegetable that has within it the power to fight illness better than the rest, the humble beetroot.
Beetroot is often missed off lists of most common vegetables, and seems to be overlooked in the category in general.
However the beetroot is one the best vegetables you can eat to combat illness.
Regular beetroot consumption will improve your vision, eradicate liver fat and help clean the colon in the fight against colon cancer.
This simple recipe incorporating beets should be consumed regularly to enjoy all the health benefits.
BEETROOT SALAD
You will need:
1 organic beet
2 organic carrots
4 organic oranges (peel and remove seeds)
Add the ingredients to Shred in Food Processor.
Dressing: 1 Tablespoon extra virgin cold pressed olive oil, juice of 1/2 lemon, 4 ounces water and sea salt taste. Shake well. Pour on vegetables and serve immediately.
Benefits of beetroot include-
Contains betaine and tryptophan which will boost brain activity
High in antioxidants, helpful in the fight against cancer
Aids blood circulation to protect against strokes and heart disease
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.
