I was in great debate about posting this blog. This sausage recipe is very delicious and the powers that be, suggested that it needs to be in my new cookbook: Set the Table with Love, plant based recipes to make you look and feel great. So stay tuned for that recipe. But keep reading the Vegan Basil Pasta is delish!!
I will share this amazing and easy Vegan Basil Pasta. Here is what making this pasta very special. One of my best friends gave me today this wonderful Kitchenaid food processor. I never had a big professional food processor. I know I cook a lot, but I am so primitive. I do everything on hand. I even make my pasta from scratch with no processor, but I think I am hooked.
Thanks Andrea for making my life easier. I love my new food processor.
Vegan Basil Pasta
1 cups semolina flour
1 3/4 cups organic unbleached pastry flour
1/2 cup basil leaves
1 tbsp olive oil
3/4 – 1 cup room temperature water
Place flours and basil in the food processor and pulse to combine.
While the food processor is running, drizzle in the olive oil. Add the water 1 Tbsp at a time through the spout while the processor is running.
I used almost 1 cup of water. Remove dough from processor and place on a modestly floured clean surface, knead briefly until smooth. Rolling the dough into a ball. Cut in half. Take one of the halves and pass through your pasta machine as per its instructions, dusting with semolina flour as needed. Once the dough is thinned out to your preference, you can send it through your fettuccine attachment, dusting your pasta and the pasta machine with semolina flour, so it doesn’t stick .
If you do not have an attachment or a pasta maker, you can roll the dough with a dusted rolling pin with semolina flour. Take a pizza cutter or knife to cut into small strips. Place the strips on a lightly floured surface and dust with more flour, so that pasta will not stick together.
Toppings for the pasta:
1/2 cup onions, diced
1 garlic clove, chopped
1 tbsp olive oil
basil leaves ( for garnish)
I sautéed the onions and garlic in a sauce pan. I added it over the pasta, with a few chili peppers, sea salt and basil leaves.
So here it is guys! The recipe from my Facebook Live this morning. I love love granola bars, but it’s hard to find some without nuts, especially when nuts are not an options. I love to eat all kinds of nuts, but sometimes we don’t get along, but I will not bore you with that drama. LOL. 🙂
Today it’s all about this recipe. It’s easy and very delicious and you can add your own favorite seeds or dried fruit. Food is truly one of the best places to explore endless possibilities. What I love the most about this recipe is the quinoa element. The quinoa is toasted along with the seeds and gluten free oats. The toasted quinoa, lends a wonderful nutty taste to the granola, lots of crunch and not to mention, it’s a complete protein. So why not?
Oh yes, share with your friends and family as you Set the Table with Love.
1/2 cup old fashioned rolled oats (gluten free, if desired)
1/2 cup uncooked quinoa
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
2 tablespoon Earth Balance buttery spread
1/3 cup honey or maple syrup (vegan)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 cup flaxseed meal
1/2 cup cranberries
1 -2 tablespoon orange juice
Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
While quinoa and oats are toasting, add Earth Balance buttery spread, honey, vanilla, cinnamon, clove, nutmeg and sea salt to medium saucepan over low heat. Stir until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal and dried cranberries. Add half of the mixture into a food processor with a tablespoons of orange juice and blend until mixture incorporates together and looks like dough.
Line an 8×4 or 9×5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into desired amount of bars. Store bars in the fridge.
Summer is around the corner, but honey if you live in Georgia, it is already here sitting on our backs like a monkey. LOL. In the Summer time my go to is salad. I love to use vegetables and fruits that are in season to make super flavorful and refreshing salads. This salad here is excellent anytime of the year. What makes it special to me is the champagne citrus vinaigrette, it gives the salad this wonderful burst of summer in your mouth. I am one to take my salad seriously. It’s not just putting raw vegetables and fruit in a bowl. Allow yourself to get wild with salads this summer, roast, sauté, grill bake your ingredients and add them to arugula, wild kale, Napa cabbage, just get creative and add lots of color, EAT THE RAINBOW! Salad is a great way to do this. I hope you enjoy this recipe just as I have. Remember, to Set the Table with Love.
Tuscan White Bean Salad w/ Lemon Basil vinaigrette
2 cans white beans
1 1/2 tbsp Tuscan season blend
1/2 tsp sea salt
2 tbsp olive oil
1/4 cup onions, med, chopped
1 medium red bell pepper, med. chopped
1/4 cup chopped red onions
1 garlic clove
5 small artichoke heart , cut in fours
1/2 cup black olives,small
3 tbsp parmesan grated cheese
1 tbsp dried basil
1/2 tsp capers
4 shaved pieces of parmesan for garnish
1 boiled egg cut in quarters as garnish,
Lemon Basil Vinaigrette
1/2 cup basil leaves, packed
1 clove garlic, smashed
1/2 tsp sea salt
dash of cracked black pepper
2 tbsp fresh lemon juice
1/8 tsp lemon zest
2 1/2 tbsp. organic honey
1 tbsp citrus champagne vinegar
1/4 cup extra-virgin olive oil
1. In large skillet add 1 1/2 tbsp of olive oil, saute the onions, peppers,
beans. Sprinkle everything with 1 tsp of Tuscan season blend and
1/2 tsp of sea salt , cook for about 3-4 minutes on medium heat.
2. Add garlic and cook for about 2 minutes until the garlic is soft. Set
everything aside in a larger salad bowl.
3. Add to the bowl the quartered artichoke hearts, black olives,
capers, red onions, 3 tbsp of grated parmesan cheese, dried basil and
the remainder of the Tuscan season blend. Set aside and make the
1. In a food processor, process the basil, garlic, salt, black pepper and
lemon juice vinegar and zest, until smooth. As the food processor is
running, slowly add the oil. Blend until combined.
2. Drizzle vinaigrette onto the white bean salad and gently toss until
all ingredients are combined. Do this to taste. I like to start off with a
small amount of dressing for the salad and add more, as needed. Or you
can leave the dressing out and serve it with the salad on the side.
3. Place the shaved pieces of parmesan on top and quartered boil eggs and add to the salad.
Here is a simple gluten-free dessert, you can enjoy, that was inspired by a cookie. But no ordinary cookie, a Ginny Bakes Coconut Oatmeal Bliss cookie. I love these cookies because they are organic, not full of sugar and they taste delicious. I had a friend over today and let her try one. She hates coconut, but I knew she would love these. She said, “I hate coconut, but this cookie is so delicious and the flavors blend very well. It’s not overwhelming.”
I decided to use the cookie as the crumble for my Blueberry crumble. It was divine. I added another mini Ginny Bakes Coconut Oatmeal Bliss cookie on top as a garnish!! You have to try their cookies and this recipe.
1/4 cup unsalted butter
1/4 cup corn starch
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated organic cane sugar
Juice and zest of 1/2 lemon
1/2 teaspoon vanilla extract
2 cups blueberries
Preheat the oven to 350 degrees F.
Place the butter in a mini skillet and transfer to the preheated oven to melt.
Meanwhile, mix together the cornstarch, baking powder and salt in a bowl. Stir in the almond milk, sugar, the lemon juice, zest and vanilla to combine. Add the blueberries. Remove the hot skillet with the melted butter from the oven and pour over the mixture. In food processor add 4 Ginny Bake Coconut and Oatmeal bliss cookies, process until you they cookies have broken down into crunchy crumbles or fine crumbles if you prefer. Bake until brown, about 20 – 25 minutes.
Transfer to a rack to cool slightly. I put my crumble in mini bowls and added a mini coconut oatmeal bliss cookie in each crumble as a pretty garnish and for some extra deliciousness and crunch. You can all serve with vanilla bean ice cream or lightly sweetened whipped cream.
My 20 year anniversary is coming up in a few weeks. My husband and I have decided to do a wedding renewal ceremony. I am very excited, because I did not think I we would have made 20 years. I had kidney disease when we meet and kidney failures 7 years after we had our first son together. I was on dialysis for 3 months in 2008, when we found out he was my perfect match. My second chance at life happen on June 18th, 2008. One month before our son’s birthday, which is July 18th. It’s amazing how God works. We knew bringing our son into the world, could jeopardize my well being or kill me. So, how God to allow my husband to give me that life back, that was compromise by giving life to our son. It blows me away every time I think about it
This recipe is inspired to help me drop a few pounds to get in my wedding renewal dress and blow his socks off when I walk down that aisle one more time. The recipe I want to share today is my Avocado Scramble. it’s very simple and loaded with nutrition.
1 large avocado
1/4 teaspoon turmeric ( this gives it that yellow color)
1/4 teaspoon garlic powder
sea salt and black pepper to taste
1/2 cup of red bell peppers
handful of basil leaves, gently torn apart.
In a bowl mash the avocado with the turmeric, garlic powder, sea salt and black pepper. Add the peppers and basil and gently stir. I like to live a little basil and peppers on the side to use as a garnish.
This is great on gluten free toast, as well.
The sausage recipe will be in my new cook book, Set the Table with Love Take 2 ~Raw, Vegan and Vegetarian recipes for looking and feeling great.
This blog will be short, simple and elegant. Well, I think the pictures of the dish is very elegant. One of my food perspectives is that, food doesn’t always need to be complicated to be full of elegant deliciousness. High quality ingredients and a little creativity, can have you creating some delicious and unique experiences for your family. This recipe is very fragrant, the vegan pasta is very silky in your mouth and the crunch of the garlic and walnuts balances the dish perfectly. I hope you enjoy it.
*I dried my pasta overnight and used it today to make this dish, but you can make the pasta and go right into making this recipe.
Once the pasta is made, I sent it through the pasta maker, until it was think of enough to make lasagne. I laid the pasta out on my bread board with a dusting of semolina flour and left it on my counter to try dry over night. Of course it curled. In order to avoid this you can hang it over a plastic cloth hanger with a clean white cotton dish towel over the inside of the hanger and place the pasta on top and let it dry over night. I did not mind my pasta curling. It was going to be rustic anyway. I broke the pasta up in sections.
Add the pasta to a pot of boiling water. Let it cook for 2-3 minutes, homemade pasta doesn’t take long to cook. Remove. Rinse. Drain and set a side. Add a little olive oil, so they pasta doesn’t stick together.
In another sauce pan, add 1 1/2 tbsp of olive oil on medium heat. Add 2 or 3 sprigs of rosemary, stem and all. Let it cook for 1 minute. Use a grater to grate one clove of garlic into the oil and rosemary ( use the larger cheese grater part of the grater, you want slivers of garlic. You can also use a knife to cut thin slivers of garlic, as well. Add some sea salt and cook for another minute.
Once place the pasta in a bowl and pour the rosemary garlic oil over the pasta and top with chopped walnuts and pinch of the Fleur De sel.
RAW Chocolate Torte with a RAW Chocolate Coconut Truffle
This is probably one of my favorite Raw food desserts I have ever made. It is so beautiful and decadent. You will hear that word throughout this blog post. My best friend loves chocolate. She is a true purist, when it comes to her chocolate. No raspberry sauce, just chocolate. So when Go Raw junk free foods, sent me some amazing chocolate, I had to do something really special for her.
She is an OB/GYN, she is a mother of 4 beautiful kids and she is also very health conscious and a huge FOODIE. This dessert fit the ticket. The Raw Chocolate tart is nut free, gluten free, dairy free, vegan and ALL RAW!! I am so excited to share this recipe, because the base of the pie is made from sprouted raw seeds, courtesy of GoRAW junk free foods. I have had such a fun time creating recipes from using their yummy snack foods. This is how I feel about Go Raw foods: You will fall in love with the snack and it will inspire you to make it a staple in your every day recipes. The sprouted seeds made this crust crunchy, a little salty and gave it a nice chewy textures as well. I took some of the remaining crust and rolled it in my hands and made a Raw Truffle Ball, dusted it with some organic dehydrated coconut and there you have it, my garnish for this beautiful, decadent and oh so yummy Raw Chocolate tart. The chocolate dessert is everything it should be and it’s a Super Food dessert. I must confess the best part and you can not skip this part, if you make this recipe, is the Go Raw Super raw chocolate. It has just two ingredients raw cacao and raw agave nectar. It made this torte silky and velvety. It literally melts in your mouth. I took a few pieces and shaved them with a grater. Magic!!
My best friend was so happy. She is sharing this with her kids as a healthy delicious dessert. I hope you enjoy this dessert. Go Raw junk free food is not just for snacking, it is also for creating amazing delicious recipes.
1 1/2 cups Go Raw Sprouted Super Simple seeds
1/2 cup unsweetened organic cacao powder
1 cup dried cranberries, or raisin, or pitted dates ( I used cranberries) soaked for 10 minutes in warm water and drained
1 tsp maple syrup
1 tbsp freshly squeezed orange juice
pinch of sea salt
3 small avocados, pitted and scooped out
1/3 cup almond milk (or other non-dairy milk)
3/4 cup organic cacao powder, sifted
2/3 cup pure maple syrup
1/4 tsp kosher salt
1 tsp pure vanilla extract
pinch of sea salt to taste
Topping : 2 or more pieces of the Go Raw Super Raw Chocolate ( shaved over the top of the
Rub some coconut oil in a tart pan and line it with a circle of parchment paper. In a food processor, pulse the seed and the cacao powder until crumbly. Be careful not to over process them as you still want them to have small bits of seed chunks. Now add in the rest of the crust ingredients and pulse until just mixed.
NOTE :SET A SIDE A TBSP OF CRUST FOR YOUR RAW CHOCOLATE TRUFFLE GARNISH, MAKE SURE TO PUT THIS IN THE REFRIGERATOR, SO YOU CAN FORM THE TART. 🙂
Scoop mixture onto prepared tart pan, press down firmly and evenly with slightly wet fingers or a spatula. Put the crust in the freezer to set. Start on your filing.
Place all filling ingredients into food processor. Process until smooth. In a small bowl. Process until smooth. If the filling is too thick you can add more raw almond milk, or any non dairy milk. If the filling is not thick enough add more cacao powder, a little at a time.
Remove crust from freezer and scoop the chocolate filling on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm. NOTE: IF YOU LIKE TO ADD A GARNISH: Before adding back to the freezer, you can make your Raw Truffle; take the tbsp of raw crust you set aside and roll it in your hands until you form a ball, dust it with dehydrated coconut. Add it to the middle of your torte.
Here’s the velvety-smooth melt in your mouth bliss:
Shave two Super Raw Chocolate bars over the whole entire pie ( you can use a sharp knife or a cheese grater), but hey shave as many pieces as you would like. Place the torte back into the freezer for 2 hours to firm.
When the torte is firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.
I am so happy to be partnering with Go Raw junk-free foods. I have the honor to use their foods to make some creative recipes for an e cookbook and brochures for their customers, me being one of them. I love the fact that this company has some amazing, flavorful and super nutritious snacks for the whole family. Their products are organic, non -gmo verified, vegan, nut free and gluten free.
Today after a 3 miles walk I needed something yummy, full of energy and high in plant based protein. So this recipe came to me. I hope you enjoy it, just as much as I did. It’s amazing to incorporate new whole foods into your diet, no matter what your dietary preferences.
RAW Apple Cinnamon Oatmeal Ingredients
2 cups oat groats, soaked overnight, and
2 tbsp almond milk , or more for desired texture
1/2 cup organic cranberries another 1/2 cup for garnish
1 tsp maple syrup
1 tbsp ground cinnamon
1/4 tsp of cardamom
pinch of nutmeg
pinch of sea salt
1/2 cup of Go RAW Sprouted Apple Cinnamon Sprouted Granola
1/4 cup Go Raw Sprouted Super Simple Seeds
1/4 cup organic dehydrated coconut
1/4 cup goji berries
1. Put soaked oats, first 1/2 cup of cranberries, spices, maple syrup and almond milk in a food processor,
process into a creamy texture. Do not over process, you want the
consistency of creamy oatmeal. If you want it thinner simply add more water,
at little bit at a time.
2. To serve, scoop into bowls and top with the remaining ingredients. You can stir the remaining ingredients into the oatmeal or you can use them as a garnish.
When you are making RAW food remember the shelf life is very
important. This oatmeal will keep in the fridge for two days. You can
also drizzle it with honey or maple syrup two sweetners acceptable
in RAW cuisines.
Shelf life two days in fridge
Go Raw Apple Ring Snack
Do you have some oatmeal leftover?
Here’s a yummy snack you can do for the kids or for yourself after a workout:
Cut up a nice gala apple into sliced apple rings. Remove the core. Top with the remaining oatmeal. Sprinkle some Go Raw Apple Cinnamon Sprouted Granola, Go Raw Sprouted Super Simple Seeds, Coconut, Goji Berry and Cranberries.
1 cup blueberries or frozen blueberries for the pancake mix (organic)
1 ¼ cups unsweetened almond milk
2 tbsps maple syrup
1/2 tsp lemon juice
3 tbsps softened coconut oil
¼ cup ground flax seeds
1. In a food processor add the oats and flour, blend until you have a flour consistency. Add frozen blueberries and blend until the blueberries are just little specks in the flour. Transfer the flour to a mixing bowl.
2. Add the baking powder and salt.
3. Put maple syrup, vanilla and lemon juice, almond milk, 2 tbsps of the coconut oil, and ground flax seed in a pot on medium low heat and stir until the coconut oil is heated and melted completely.
4. Stir wet ingredients into dry and mix until blended. If the batter is too thick add a little almond milk to thin it out. It should have a nice smooth consistency. Not too thin or too thick.
5. Melt the third tbsp of coconut oil in a pan on medium heat.
6. Add the batter into the heated pan to make 3-4 inch sized pancakes. When the edges start to dry and bubbles start to appear on top, flip the pancakes and cook them on the other side until golden brown. Add them to a platter and top with the Wild Blueberry Maple Syrup and serve.
WILD Blueberry Lemon Zest Maple Syrup
¼ cup real maple syrup
1 1/2 cups organic blueberries (frozen)
1/2 tsp of lemon zest (save some for garnish), just add a pinch or two for the syrup
In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the
Add ¼ cup real maple syrup and lemon zest for about 30 seconds. Allow to cool down for few minutes and add to our pancakes or to some creamy greek yogurt. Serves 6
Here’s the recipe for the Raw Carrot Cake Muffins. These are Gluten free and Nut free. Yay Me!!
BREAKFAST~ Raw Vegan Carrot Cake Muffins w/ Raw Coconut Frosting.
1 1/2 cup gluten free oats
3/4 cup organic shredded coconut
1 scoop Vega One Vanilla smoothie mix
3 small carrots, peeled and chopped
1/2 cup raisins
1/2 cup chopped pineapples
1 tsp organic maple syrup
1 tsp cinnamon
Pinch of sea salt
Make flour. In a food processor add oats. Blend until you have a flour consistency. Add coconut. Add carrots. Process until incorporated in flour. Then add raisins. Process until raisins are incorporated into mixture but not completely broken down. Add the remaining ingredients and process in your food processor. Put in a large bowl. If the muffins are too wet? Add a some gluten free oats to the dough and mix.
Take a muffin size ball in hand and place in a muffin pan and shape it to look like a muffin. Set these aside. This recipe makes 3-4 regular size muffins.
NUT FREE Coconut Frosting:
1/2 cup gluten free oats
1/2 cup organic coconut flakes shredded
2 tbsp. organic coconut
1 tbsp. maple syrup
1 tbsp. purified water ( or more if needed).
Add all ingredients to the food processor, except the water. Add it as needed for your preference of how you would like the consistency of your frosting. I added a tbsp.
Pinch of sea salt.
Add frosting to the top of the muffins. Sprinkle with cinnamon and coconut. Refrigerate for 15-20 minutes for muffins to set. Serve immediately.
My dad taught me food should look as beautiful as it taste. Who wants to eat pretty food with no flavor and I am one who eat with my eyes first. Food is like fashion and art to me. I really do think about colors, textures, size and dimensions when I am preparing a meal. These things really does make eating delicious healing food a beautiful experience. When we are cooking food for our loves ones, we are actually creating experiences and unforgettable moments.
Trust me. I remember my mom’s coconut cake with gumdrops that she placed on the top of the cake in the form of a smiley face every year for my birthday. It brings to me to tears of joy every time I see a coconut cake. I also remember my dad’s oatmeal every Saturday that was so hard by the time we ate it the spoon stuck straight up in the bowl of oatmeal. LOL. 🙂
Well here are some dishes with two types of attire, Casual and Elegant.
Super Food Basil and Mint Salad
The Casual :
Just cut up your favorite fruit in a big bowl. Add mint and basil, I tore mines in little pieces. Add 2 tbsp. cacao chips, 2 tbsp. goji berries, 1 tbsp. chia seed. Add a tbsp. of honey and a dash of cinnamon, cardamom and powder ginger ( to taste), and mix until all the ingredients are incorporated.
Get fancy and arrange the ingredients on a pretty plate. Drizzle with honey and the spices I listed above or ones you may prefer instead.
RAW Zucchini Pasta Primavera with Raw Sundried Tomato Sauce /Salad
RAW Zucchini Pasta Primavera with a Raw Sundried Tomato sauce
1 medium zucchini ( sliced)
10 cherry tomatoes
1 medium zucchini, diced
1 large yellow squash, diced
1 cup of broccoli florets
1/2 cup green peas
1 tsp. dried basil
1/4 cup parsley, roughly chopped
1 tsp olive oil
pinch of sea salt
Raw Sundried Tomato Sauce/Dressing ( nut free, gluten free)
1/2 cup gluten free oats
3/4 cup sundried tomatoes
1 tbsp. extra virgin olive oil
1/2 cup freshly squeezed orange juice
1 – 2 tbsp. lemon juice
1 tbsp. organic honey ( or maple syrup)
1/4 tsp. dried thyme
1/4 tsp. smoked paprika
pinch of sea salt and cayenne pepper
Add veggies to a bowl, season with some salt and dried basil. Pour the olive oil over veggies and stir, until the basil and oil is all over the veggies. Set aside.
Place oats in a food processor and process until you get a flour. Add sundried tomatoes and process. Add the oil. The texture will be thick, add the juices, a little at a time to watch for your preferred consistency. Once you have processed the sauce to your liking, add the thyme and spices and process. If it’s too thin add more oats and sundried tomatoes, if too thick add more water. Everyone’s preference can be different with sauces.
To make the dressing for the RAW Primavera Salad with the Raw Sundried Tomato dressing.
All you need to do is dilute the sauce to make a dressing, here’s what I did:
I added a little apple cider vinegar, honey, and olive oil. If you sauce is thinner there is no need, just use it on the salad as a dressing.
Hope you enjoy these recipes. You can go casual chic or elegant any day with a few tweak here and there with your recipes.
I love the play on words for this recipe. Hee Hee. :).
How did this madness come about, well here’s the skinny. First off this post will be really short. It’s 5:11 and I need to get dinner on, so when the hubby walks in the door as usual, he will smell something good. Why? Because I have no idea what I am making. Okay, I used too many words.
This recipe came about when I wanted something sweet, but healthy sweet. I wanted cinnamon rolls, but a Raw version. How would I do that, most recipes call for nuts. Too many nuts can make me go nuts sometimes, we have a love/hate relationship and I also am allergic to dates. So I went back to old faithful, when I am making any raw unbaked good, Mr. Gluten Free Oatmeal and instead of dates I use raisins. So, the cinnamon rolls turned out great. I actually had some dough leftover and decided to make this concoction. Total Yum!!
Well, let me stop babbling here’s the recipe, it was adapted from Rawified I love her post!! Just amazing. Check out her version, as well. Enjoy.
The Leaning Tower of Raw Cinnamon Pecan cookies with a Raw Coconut Maple Syrup
Raw Cinnamon Pecan Cookies aka, in another life cinnamon rolls
1 cup gluten free quick oats
1/2 cup flax seed grounds ( meal)
1/4 cup maple syrup Filling
3/4 cup organic raisins
1/4 cup water
2 tbsp. cinnamon
1 tbsp. coconut oil
1/4 tsp. salt
2 tbsp. raisins
2 tbsp. pecans ( optional)
Coconut Maple Whipped Icing
1 cup refrigerated coconut milk in a can.
1 tbsp.maple syrup
pinch of sea salt, to taste.
Add oats and flax grounds into a food processor, until you get a flour consistency. I used my Ninja. Add in maple syrup, add distilled water if needed, just a little at at time, you are making a dough this is like playdo, not too sticky and not too dry. Remove the dough from the food processor, and place between two large sheets of wax paper. Using a rolling pin, flatten into a large square (about 8×8 to 9×9 inches). Peel off top layer of wax paper, and set aside. The Filling :
Add the raisins, wataer,puree dates, water, cinnamon, coconut oil, and salt into a thick paste. Spread this evenly over your dough, and sprinkle with raisins and chopped pecans. Next you’re going to roll your dough into a tight cylinder, as if you were making sushi and the wax paper were the mat. I used a slightly damp knife to make sure the dough came up off the paper clean. Place your roll in the fridge to set for about half an hour, then remove and cut into eight equal pieces before topping each one with coconut icing. These keep well without the frosting for up to a week.
In a blender add all the ingredients and blend until smooth. I use this cream for soups as you see on my previous post and also for topping smoothie bowls, nice dream and whatever suits for your fancy.
To make theses into The Leaning Tower of Raw Cinnamon Pecan Cookies, just press them down gently in to a cookie form, stack on top of each other and drizzle the whipped icing down the sides. They are so delicious!!
I found the most beautiful heirloom tomatoes at my local grocery store the other day. I already had in mind what I wanted to make with these gorgeous gems. This recipe is all RAW and nut free.
4 medium heirloom tomatoes of different colors
2 cups fresh basil ( loosely packed)
4 cups spinach leaves
1/2 cup diced red peppers ( garnish)
1/2 cup diced orange peppers (garnish)
1/3 cup olive oil
1 cup gluten free oats
5 cloves garlic
3/4 teaspoon salt
1/2 teaspoon black pepper
Raw Basil Pesto
Combine all ingredients in a food processor until well incorporated. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy.
Slice tomatoes about 1/4-1/2 thick rounds ( depends on how thick you like them). Arrange the spinach leaves on the bottom of each plate. Spread the pesto onto the top of the tomatoes and stack another tomato following the same procedure. Until you have a stack of 4-5 tomatoes. Drizzle with olive oil and sprinkle peppers over top as a garnished, if desired.
So like most people nuts do not always agree with me and my son has a nut allergy, specifically to peanuts. The great thing is I can do most seeds. So today one of my girlfriends called me asking for RAW snack recipes. I have a few but did a spend on this one because I needed to leave Mr. Peanut alone today. What makes these little bits of yumminess awesome is that they are loaded with vegan protein, high in antioxidants, hence, the 90% dark chocolate. lol. They are also a great pre and post workout snack you and pop in your mouth and go.
This recipe is super versatile and you and make all kinds of high protein good carb balls with it.
Enjoy! Oh yeah! Remember to Set the Table with LOVE!
Sunbutter dark chocolate coconut cranberry balls
In a large bowl combine
3/4 cup of Sunbutter ( this is just grounded sunflower seeds) I bought Natural Sunbutter but you can ground your own if you like
1 cup of Dehydrated Organic Coconut ( unsweetened) I am big coconut fan! 🙂
1 cup of rolled oats ( in this recipe I used oat groats, I blended them some and poured them in the mixture it gave the balls a nice crunch.
1/2 cup of chopped dark chocolate chunks , you can also use dark, semi sweet or milk chocolate chips.
1/2 cup of dried cranberries
1 tsp of chia seeds
Blend all the ingredients. You want the balls to have a nice texture that will bind easily into a ball. If they are dry use more Sunbutter, if they are too wet use more oats or coconut flakes.
Tip ~ Wet your hand some to create the balls more easily.
After the balls are created you can put them in the fridge to harden some or you can enjoy them immediately.
I like to dip them in cacao powder or even coconut flakes