For the Raw Vegan Mom ~ Cacao Raw Pudding Tarts

What mama doesn’t love a little sweet treat on Mother’s Day, but this one is for the Raw Vegan moms and those in spirit that love a super, decadent, delicious and yes healthy treat.  I love making these when I need a little something sweet, but is not going to put on tons of calories on me, whatever they decides to go after 40. LOL.

Chocolate, yes. I am a dark chocolate girl. I love dark chocolate, it is so good for you, it is high in antioxidants, low in fat, gives you energy and helps balance out moodiness. So, it maybe a good idea to make mom these yummies.

Hey here’s the thing, THERE IS NO COOKING! NO BAKING! YES!  So, you feeling pretty confident, huh? Honey you should feel confident. You can do this and the best part, she want feel all guilty about eating these chocolates later on. Win Win!

Enjoy one for yourself and remember to Set the Table with Love.

 

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CACAO RAW PUDDING TARTS
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CACAO CACAO RAW PUDDING TARTS

Tart Crust

Ingredients
1 cup almonds, dry
1 cup cashews, dry
1 cup dehydrated shredded coconut flakes
1 tsp sea salt
2 cups raisins or pitted dates
Cacao Pudding filling
Ingredients
2 med. avocado (ripe)
1/2 cup raisins
3 tbsp. raw cacao powder
1/4 cup water or more if need for smoothness
2 tbsp. honey or maple syrup
1/8 tsp. sea salt
1/4 cup orange zest, for garnished

Tart Crust
1. Pulse the almonds, cashews, 1/2 cup of coconut flakes, sea salt in a
food processor until nuts are in tiny pieces. Do not over process the
mixture, you want chunks in your crust.
2. Slowy add the raisins into processor in small batches to mix with
the nut bits. The raisins will bind the nuts to form a dough. Flour
each tart mold with dehydrated coconut flakes. Press the dough into
the bottom of the floured tart pan. Set aside.
Cacao Pudding filling
1. Blend all the ingredients into the blender or food processor. Add
more water if the mixture is too thick, if too thin add a little more
cacao powder. Making Raw food is about adjusting, adding a little bit
here and there to get the right consistency.
Assembly
1. Add the Cacao pudding filling into each tart crust.
2. Add orange zest to each tart and sprinkle with a little coconut
flakes.
3. Put in the fridge for 30 minutes to allow tarts to set. Remove from
tart pan and serve.
Makes 12 tarts

For more Raw Vegan Desserts on my blog check these out:

Cacao Smoothie

Raw Chocolate Torte

 

 

Grilled Peach Kale and Quinoa Salad with a Grilled Peach and Ginger dressing

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I am a Georgia peaches.  I love my peaches. When I was a child, my great great aunt had a peach tree in her backyard, amongst many other fruit trees. She also had an apple and cherry tree. She would make jams, preserves, cobblers and the best crusty peach pie ever, all from scratch.

Yesterday my husband and I was getting ready for my son’s birthday party. He turned 15.
Wow where did the time go. As we were driving along, I saw a local farmer, that I see regularly on the side of the road, selling all of nature goodness. I decided this time to stop by and I picked up the prettiest and most fragrant Georgia peaches. I had to use them up before we went on vacation, so I came up with this amazing smoky, sweet, tart and crunchy salad.

I used Go Raw Sprouted Simple Seeds to give it crunch, the dressing is sweet, tart and smoky. The grilling of the peaches also brings out their nature sweetness. I hope you will enjoy this recipe as much as I did today.

Remember to first, Set the Table with Love.

Dressing:

Ingredients:

1 tbsp olive oil or coconut oil

3 large peaches ( pitted it and cut in half)  1 for the dressing and 2 more peaches for the salad

1/4 cup organic balsamic vinegar

1/2 cup olive oil

1 1/2 tbsp organic honey ( or maple syrup)

1 tsp ginger powder

salt and pepper, to taste

Instructions:

1. On a George Forman grill, drizzle the 1 tbsp of olive oil on the top and the bottom. Add the peach halves. Pull the lid down and grill for about 2-3 minutes, until you get  nice grill marks on the peaches. Remove from the grill and add to a blender, Vitamix or Ninja. Add all the remaining ingredients to the blender. Blend and puree until smooth.  Set aside.

2. Cook 1 cup of  Quinoa according to directions. Drain. Add a pinch of ginger powder, salt and smoked paprika to the quinoa, stir and set aside.

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For the Salad

3 cups kale, chopped

1 tbsp olive oil

2 medium peaches, pitted and halved

1 tbsp fresh grated ginger

Directions:

Cut the remaining peach halves in cubes. Add the chopped kale to a big salad bowl. Add the cubed peaches. Add the quinoa. Drizzle about 2 tablespoons of the peach and ginger dressing, Gently toss and add the Go Raw Sprouted Simple Seeds. I like to add a little more dressing, just because it is so delicious!  Enjoy!

Go Raw Key Lime Coconut Tarts

I am so enjoying using all my Go Raw junk free foods, to create some yummy recipes, savory and sweet. I am on the sweet treats right now. I had my granddaughter over yesterday and we made these yummy little tarts. They make a healthy and delicious treat for kids, quick dessert, yummy break and of course, great for an afternoon snacks.  I know you will enjoy them as well.

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Go Raw Key Lime Coconut Tarts

Ingredients:

Crust:

1 1/2 cup Go Raw Apple Cinnamon Sprouted Granola

1/2 cup dried cranberries

1 tbsp maple syrup

1 tsp coconut oil

1 tbsp juiced orange

pinch of sea salt

1 tbsp purified water, as needed

 

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Go Raw Key Lime Coconut Tarts

Filling

1 medium Hass avocado, pitted and peeled

1⁄2 cup melted coconut milk

1⁄4 cup freshly squeezed lime juice

1⁄2 cup pure maple syrup

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

Pinch sea salt

1 tablespoon lime zest

Directions:

To make the crust, add the Go Raw Apple Cinnamon Sprouted Granola, dried cranberries, and sea salt to your food processor.  Add the oil and orange juice. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. If they are not sticky enough, add a little water to the mixture, a little at a time, until they are sticky .

Oil the mini tart pan, with coconut oil.  Take a small ball full of mixture into your hands and press each ball down into the mini tart pan. The recipe will make about 6-8 mini tarts. Place in the freezer to set. Start on your filling.

Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Remove mini tart crust from the freezer, add the filling into the mini tart crusts, use a spatula or inverted knife to make the top very smooth. Add a piece of Go Raw junk free food Tangy Lime Coconut Crisps as a nice garnish, also sprinkle the lime zest onto each mini tart.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 1 hours. Serve chilled.

EXTRA YUM!

If you have more filling left over add it to a bowl, throw on some Go Raw Tangy Lime Coconut Crisps and Apple Cinnamon Sprouted Granola to enjoy this healthy energy snack.

RAW GLUTEN FREE Peach and Apricot Crumble

RAW GLUTEN FREE PEACH AND APRICOT CRUMBLE

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

Who doesn’t love peaches and apricots? Okay, you there in the back, but everyone else loves them. LOL.

Today for breakfast I wanted something raw, but also said, dessert. So, I made this delicious Raw Peach and Apricot Crumble. Totally deliciousness and it’s raw and gluten free !

This recipe is so diverse, you can use any fruit you like. Next time a Triple Berry Crumble. Until, next time Set the Table with Love.

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

Ingredients~ 

Crumble

1 1/2 cups raw gluten free oats

1 cup dried cranberries

1 tbsp organic coconut oil

1 1/2 tbsp organic maple syrup

1/2 tsp lemon juice

pinch of sea salt to taste

1 tbsp water or more, to help bind the crumble, if needed.

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

The Fruit

1 medium white peach, sliced

2 apricots, sliced

2 tbsp golden flaxseed grounds

1 tbsp organic coconut oil

1 tsp maple syrup

1/2 tsp lemon juice

1 tsp cinnamon

1/4 tsp cardamom ( optional)

2  tbsp water

pinch of salt

For the crumble :

Add the oats to a food processor and process. Add the cranberries next with the lemon juice. Process. Add the maple syrup, sea salt and coconut oil and process. The consistency should be crumbly but bindable like play doh. If it’s too crumbly and not holding together add a little water, just a little bit at a time and process. Set a side.

For the fruit:

Cut the fruit up into slices and add to a large bowl. Next add the other remaining ingredients, except the water. Stir everything together gently, until the flax seed grounds has made a thick sauce. If the sauce is too thick, add some of the water, a little bit at a time. Stir. Allow the mixture to sit for 5 minutes, so it can thicken even more to make a nice gooey sauce.

Assemble:

In a medium ramekin, add the fruit mixture and top it with the crumble mixture. Gently pat the crumble mixture down into the fruit. Put the crumble into the fridge and allow to set for 5 -7 minutes. Serve and Enjoy.

* You can skip the pressing down part and just add the crumble on top of the fruit and serve. It would go great with some Raw Coconut Whipped Kream.

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

Here’s the recipe for the Raw Carrot Cake Muffins. These are Gluten free and Nut free. Yay Me!!

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

BREAKFAST~ Raw Vegan Carrot Cake Muffins w/ Raw Coconut Frosting.
Recipe:

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

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

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.

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

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.
Enjoy.
#recipeoftheday#nutfree#glutenfree

The Leaning Tower of Raw Cinnamon Pecan Cookies with a Maple Coconut Whipped cream

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  Enjoy.

The Leaning Tower of Raw Cinnamon Pecan cookies with a Raw Coconut Maple Syrup
The Leaning Tower of Raw Cinnamon Pecan cookies with a Raw Coconut Maple Syrup

Raw Cinnamon Pecan Cookies aka, in another life cinnamon rolls
Dough
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.

Inside Goodness
Inside Goodness

Directions:
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.

The Icing:

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.

THE COOKIES:

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!!

The Leaning Tower of Raw Cinnamon Oatmeal Cookies with a Maple Coconut Cream icing
The Leaning Tower of Raw Cinnamon Oatmeal Cookies with a Maple Coconut Cream icing

RAW Caramel Apple Pie with an Oatmeal Cinnamon Topping

Who doesn’t love Apple Pie. It’s Fall ! A girl needs a little apple pie in her life during these autumn months. I love eating healthy but it must taste delicious. I bought a ton of apples a few days ago at my local Sprouts store. My intention was to juice these apples and yes I will sometime later this week but I was craving something a little more decadent.

So here is my version on a RAW Caramel Apple pie. Enjoy!! This pie is loaded with vegan based protein, courtesy of Georgia Grinders Nut Butters. I used there delicious NaturAlmond  Almond Flour Meal to make the crust. I also added a little of there NaturAlmond Almond butter inside my Raw Caramel sauce. 

This pie is always an awesome go to when you are detoxing and want something sweet and healing for the body.  If I  have any leftover, I put a whole slice in my Ninja with a little almond milk and it makes an incredible apple pie smoothie. Hope you enjoy this recipe and Remember to always Set the Table with Love.   

RAW Caramel Apple Pie with an Oatmeal and Cinnamon Topping ( with an Oatmeal and Raisin crust)
RAW Caramel Apple Pie with an Oatmeal and Cinnamon Topping ( with an Oatmeal, Almond and Raisin crust)
RAW Caramel Apple Pie with an Oatmeal and Cinnamon topping  ( Oatmeal Raisin Crust)
RAW Caramel Apple Pie with an Oatmeal and Cinnamon topping
( Oatmeal and Almond Raisin Crust)
RAW Caramel Apple Pie with an Oatmeal and Cinnamon Topping
RAW Caramel Apple Pie with an Oatmeal and Cinnamon Topping

Oatmeal Almond and Raisin Crust

1 cups  Gluten Free Oatmeal

1 cup NaturAlmond Almond Flour meal 

2 cups raisins

1 teaspoon of red sea salt or sea salt

Caramel Sauce

1 cup raisins

2 tbsp NaturAlmond Butter

1 tsp melted coconut oil

1 tsp distilled water

1 tbsp pure maple syrup

1 vanilla bean

generous pinch of salt

2 cups of water to soak the raisins

Filling

3 fuji apples diced

2 granny smith apples diced

2 tbsp cinnamon

1 tbsp lemon juice

a little sea salt to taste

To make the crust

Pulse the oats, almond meal and sea salt in a food processor until it forms a course flour. Slowly add the raisins into the processor in small batches to mix with the oat flour. This will bind your crust. If it is too dry, you can add a little water. You do not want a sticky dough. Press the dough into the bottom of a floured (Use a little of the almond meal to flour the tart pan) tart pan or pie pan. Shaping the dough to the tart or pie pan. Set aside in the fridge, to firm up about 30 minutes.

To make the caramel sauce

First soak the raisin for at least 2 hours. Hang on to the soaking water as you will need this to later, just in case  you want to make a sauce that is more pourable you will need the water to achieve this.

Drain the water from the raisins.  Add all the ingredients except for the soaking water to a blender. Blitz for about 2 minutes until everything is creamy and smooth. Add the water a little at a time to get the desired consistency.

To make the apple filling 

Placed the cut apples into a large bowl. Toss with cinnamon, salt and the caramel. Leave a little caramel  to pour over the top of the apple pi, if desired.  Remove the crust from the fridge and fill it with the apple filling, top with the remaining caramel sauce and oatmeal and cinnamon topping.

To make the oatmeal cinnamon topping 

1 1/2 cup gluten free oatmeal

1 tsp cinnamon

1 tsp of maple syrup 

pinch of sea salt

Mix the ingredients into a bowl and sprinkle over top of the pie. Serve and Enjoy. 

RAW Chocolate Ganache Peanut Butter Candy Apple

One of my favorite things during the Fall season as a kid was to find a big juicy red candy apple. My favorite of course was the caramel apples. I am far from being a kid, well physically that is, but I still love a big juicy candy apple. My education and battling kidney disease over 40 years has moved me toward a more wholesome way of eating. I love eating good food. Hey my dad was a chef. He taught me technique and presentation. My mom taught me how to flavor food. How to make it really come alive.

Well this candy apple will blow your mind with flavor and you will not realize you are eating something super healthy.

Enjoy!

Remember to Set the Table with Love

RAW CHOCOLATE GANACHE PEANUT BUTTER CANDY APPLE
RAW CHOCOLATE GANACHE PEANUT BUTTER CANDY APPLE

Ingredients

The Peanut Butter topping

1 honey crisp apple

1/2 cup of Raw Peanut butter in it’s oil

1 tbsp maple syrup

pinch of sea salt to taste

DIRECTIONS

Combine all the ingredients in a small bowl. Stir the peanut butter with it’s oils. This will make it pliable. If it is too thick add more peanut oil or melted coconut oil. Add the peanut butter onto the apple using a small spatula or small spoon. Cover the whole apple. Pour the chocolate ganache onto the peanut butter, gently spreading it all around the apple. You want to cover the peanut butter with ganache leaving a little peanut butter exposed. Place in the fridge to set. Be patient with the process. It can be sticky, but yummy.

The Raw Chocolate Ganache

3 Tbsp coconut oil, melted
1 1/2 Tbsp maple syrup
3 Tbsp raw cacao powder (or regular cocoa powder if you don’t have)
1 tsp vanilla

DIRECTIONS

Combine all ingredients in a small bowl.  If ganache is runny add a little more coconut oil and cacao powder. The coconut oil will make it thicker once refrigerated.  Just a little at a time.  Place in the fridge to thicken for just a few minutes. You want a ganache that is easy to add to the apple, so it needs to be pourable.

If the sauce is too cold and thickens up too much, simply place closed bottle into a bowl of hot water until it melts. Add the sauce to the peanut butter part of the apple.

SET the TABLE with LOVE cookbook IT’S HERE!

OKAY THE COOKBOOK IS FINALLY DONE. PLEASE GO CHECK IT OUT HERE:

 

SET THE TABLE WITH LOVE COOKBOOK

 

 

So I am almost done with my cookbook and I wanted to share a few pictures of the recipes that will be in the cookbook.  This book is all about how we Set our Tables with Love, for the ones in our lives we hold dear to our hearts. Some of us are vegan, vegetarians, lean meat eaters and raw enthusiast and yes some of us are all of them. That is me! I love Food!! I love eating all kinds of foods. My diet is mostly vegetarian and I love eating lean meats here and there. But I wanted to devote this book to food I have cooked for those I love in my life over the years. I have progressed in my education in using food to heal your life, I have included a few raw recipes and vegan recipes as well.

Food can heal our lives and taste delicious! Here is a few pictures of some the recipes in my cookbook. Set the Table with Love.

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