Tag: raw

Raw Carrot Cake bites for Easter. How to use up your carrot pulp from juicing.

Published on by Life with Lisa Washington3 Comments

Tuesday is my day to get refueled from the weekend and a super busy Monday.  Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.

I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work.  I really don’t consider this a work day, because I get to make raw food and let out some creative energy.  I love making raw foods for my clients,  because it sends healing to them and I always make enough for leftovers for me. 🙂

Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad.  Cruciferous salad?

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Raw Carrot Cake Balls for Easter

Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.

Cruciferous vegetables include:

  • arugula
  • bok choy
  • broccoli
  • Brussels sprouts
  • cabbage
  • cauliflower
  • kale
  • radish
  • turnips

Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.

Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. SOURCE : HEALTH LINE CRUCIFEROUS VEGETABLES BENEFITS

But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe.  I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂 

I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.

INGREDIENTS
  • 1 cup gluten free rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
  • 3/4 cup dried raisins
  • 1/2 cup carrot pulp
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼  cup water or more if needed
INSTRUCTIONS
  1. Blend oats, sunflower seeds, 1/2 cup coconut  in vitamix (food processor should work too) until you get a fine consistency like flour.
  2. Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
  3. Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
  4. Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
  5.  Enjoy!
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RAW Carrot Cake Balls for Easter

 

RAW Oatmeal Raisin Peanut butter cookies

Published on by Life with Lisa WashingtonLeave a comment

What do you do when you are purposely not eating sugary desserts for a while? You turn to the Raw dessert diva within. These yummy raw cookies did the trick for me. Besides that, they are gluten free, high in fiber and protein. So. It’s truly is s win win.

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Ingredients :

1/2 cup dry oats (gluten-free)
3/4 cup raw peanut butter
1/2 cup raisins
1/2 cup raw peanuts, Georgia Grinders Peanut Butter 
1 1/2 teaspoon cinnamon
Pinch of sea salt
Directions:
Add everything to a food processor.
Process. Take the dough out of the processor and roll into balls. Put the balls on parchment paper and press down with your fingers.  So the dough reminds you of a oatmeal cookie.

Place in the fridge to set for a few minutes or enjoy right away. 

RAW Oatmeal Raisin Peanut Butter Cookie

Published on by Life with Lisa WashingtonLeave a comment

What do you do when you are purposely not eating sugary desserts for a while? You turn to the Raw dessert diva within. These yummy raw cookies did the trick for me. Besides that, they are gluten free, high in fiber and protein. So. It’s truly is a win win.

Ingredients :

1/2 cup dry oats (gluten-free)
3/4 cup raw peanut butter
1/2 cup raisins
1/2 cup raw peanuts
1 1/2 teaspoon cinnamon
Pinch of sea salt

Directions:
Add everything to a food processor.
Process. Take the dough out of the processor and roll into balls. Put the balls on parchment paper and press down with your fingers. You want the dough to remind you of an oatmeal cookie. Place in the fridge to set for a few minutes or enjoy right away. 

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

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Eat your skincare recipe :

My dad always said, Never let anything go to waste. Well my Maple Coconut Cream has graced itself several times this week, from Raw cinnamon rolls, to cinnamon roll cookies, even in my Garam Masala soup. Today it finds it’s way into my chia pudding.

Here’s the recipe. You can find the Maple Coconut Cream recipe on my Leaning Tower of Raw Cinnamon Pecan cookie post.

Remember no matter what you are cooking or not cooking, Set the Table with Love. 

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding

The Pudding

1 mason jar or glass jar you can seal tight

2 tbsp. chia seeds

1 1/2 tbsp. organic gluten free oatmeal flakes

1 cup organic non – dairy milk (sweetened)  I used vanilla almond milk

Directions ~ Add ingredients to mason jar. Stir and refrigerate for 2 hours or over night.

The Smoothie 

1/2  scoop Vega One Vanilla Smoothie mix

1 cup blueberries

1/2 cup non – dairy milk

Directions ~ Blend all ingredients in a blender, Ninja or Vitamix. Set aside. You may have smoothie leftover, based on the size of your container.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

The Blueberry Coconut Cream

Directions ~ Add 1/4 cup of the Maple Coconut cream into a blender with 1/2 cup of the Blueberry Smoothie mix. Blend. It should be a lighter color thank the blueberry smoothie. If you want a smooth and lighter Blueberry Coconut cream add more cream less blueberry smoothie.

Assembly

Add the Blueberry Smoothie into the mason jar container the chia and oatmeal pudding. Next add the Blueberry Coconut Cream. I had a little cream left so I made a little design on top. You can do all kinds of versions of this breakfast.  Just get creative.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

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

Published on by Life with Lisa WashingtonLeave a comment

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

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

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 Blueberry and Oatmeal Muffins with Lemon Zest ( Eat your skincare)

Published on by Life with Lisa Washington1 Comment

It’s the New Year and everyone is thinking about detoxing out all of that holiday feasting.  Did you know eating more Raw foods not only is awesome for your healthy, but for your skin, hair and nails as well. I did a diet of only Raw and Vegan for almost 6 months. My hair grew faster, my nails were so much stronger and my face had this beautiful glow. Well ,B’Tyli Natural Skin Therapies also helped with that, but my eating gave me an extra glow.

So, today I woke up wanted something with blueberries. This recipe came to me. I think it will be one of my favorites. I am going to try making Raw Banana Nut muffins, and  Raw Orange and Cranberry muffins, and, and, and. LOL. Enjoy! Happy New Year! Oh yes, please this year Set the Table Love!   RAW Blueberry and Oatmeal Muffins with Lemon Zest

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INGREDIENTS 1/2  cup of distilled water as needed

2 ½ cup gluten-free rolled oats

1/2 cup ground flax-seed

1 cup raisins

1  blueberries and half of cup for garnishing

1/3 cup maple syrup or honey

1 tbsp cinnamon 1 tsp

vanilla extract

1 tsp sea salt

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INSTRUCTIONS In a food processor, process rolled oats into a flour. Add in  flax-seed and process. Add raisins and process. Add in the rest of the ingredients to the mixing bowl and mix well. If the dough is too sticky add a few more oats. If the dough is too dry add a little water as needed. I used about a tbsp of water to soften my dough. Add your mixture to muffin pan tray to shape. I placed mine in the fridge for 10 minutes to mold and removed from mold and topped with blueberries, lemon zest and dust of honey powder.