Nourishing Raw and Living Foods Recipes
Enjoy the delicious, raw recipes and living foods recipes featured below. Do you have a favourite recipe to share? Post the recipe at the RawBC Raw Food Discussion Forum.
PEAR TARTLETS with CACAO COCONUT SAUCE
by Tara Bianca Tiller
Mmmmm...this divine dessert is ideal for fall or winter. Serves 4
3 cups coconut, shredded & dehydrated
3 fresh medjool dates or agave syrup
Blend coconut in blender or food processor until fine and lightly heated. Add dates or sweetener to bind. Press into 4 tartlet pans, about 3 inches roundpans, lined with saran wrap or parchment paper. Refrigerate or freeze for 2 hours. Take out, discard liner, and let stand for 15 minutes before adding filling.
2 cups apples, cored & peeled
2 cups ripe pears, cored, peeled, & sliced
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger, optional
2 tbsp lemon juice
Process apples in a food processor until chunky. Stir in lemon juice, sliced pears and spices. Pour into crust and top with sauce.
Cacao Coconut Sauce:
1 vanilla bean, split lengthwise with pulp scraped out and reserved
2 tsp of ground raw cacao nibs or raw carob powder
1 Young coconut
1 fresh medjool date
Carefully open up coconuts and empty liquid into blender or Vitamix blender. Scoop out white "meat" out of the coconut and put into blender as well. Add whole vanilla bean pulp, date, and cocoa powder into blender, blend until smooth.
Place tartlet on plate, spoon sauce around and on tartlet. Decorate plate with mint sprig or fresh berries. Optional topping: chopped walnuts or pecans.
Variation 1: Sauce can be made into an ice milk. Place in freezer. Stir every 1/2 hour until frozen. Scoop out and serve over tartlet.
Variation 2: A raspberry sauce can be substituted for the cacao coconut sauce.
from The FREE Raw-Pleasure.com.au Community Raw Food eBook
2 cups cashews (not soaked)
2 cups mature coconut, shredded (or dried coconut or a combination)
3/4 cup lemon juice
1/4 cup lemon zest
1/4 cup agave syrup
form into cookie shape
Blackberry Crispfrom Jenny Cornbleet's "Raw Food Made easy for 1 or 2 people"
Yield: 1 (8-inch) crisp
2 cups walnuts or pecans, unsoaked (or soaked and dehydrated)
1/2 cup unsweetened shredded dried coconut
1/4 teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup Rapadura whole cane sugar
3 (10-oz) packages frozen blackberries, thawed and drained
3/4cup pitted medjool dates, soaked
1 tablespoon fresh lemon juice
Raw Key Lime Pudding
by Karen Parker
• 1 cup coconut meat
• 2 tablespoons coconut butter
• ½ cup macadamia nuts
• ¼ cup coconut water
• 2 tablespoons water
• 1 teaspoon key lime juice
• ¼ teaspoon Celtic sea salt
1 drop liquid stevia, optional
Mix the macadamia nuts, water, coconut water and lime juice in a high-powered blender. Then add all other ingredients and blend until smooth. Refrigerate for at least 1 hour before serving so that pudding may thicken.
Raw Carob Energy Orbs
3/4 cup nut butter (try almond or cashew, but not peanut butter)
1/4 cup tahini
1/2 cup sweetener (raw agave, dates, or raw honey)
1 cup sunflower seeds or sesame seeds
1/4 cup of raw carob powder or cacao powder
1/2 - 3/4 cup of shredded coconut
Raw Pumpkin Pieby Elyse
1 cup Walnuts, ground
1 Tbsp. lemon Zest
Mix all together until the ingredients are formed into a ball. Spread out
evenly in dish. Put aside
2 cups Raw Pumpkin cut up
1 Tbsp Lemon Juice
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ Tsp. Ground Cloves
¼ " Fresh Ginger, squeezed
Put all ingredients in food processor and process until smooth. If mixture
is too loose add some ground Flaxseed to thicken. It will swell and absorb
the excess moisture. Put into dish onto crust and spread evenly. Set in
Fridge to allow to set some more. Serve with following Whip.
1 cup of Walnuts or Macadamia Nuts
1 Tbsp. Lemon Juice
Water to keep mixture moving in blender
Put all ingredients in Blender or Magic Bullet and let process until smooth.
Keep adding water to Keep the mixture thin enough to whip in blender.
You want the whip to be smooth and thick but loose enough to just about pour.
Serve your pie with this whip. MMMMM .enjoy!
Raw Brazil Papaya Torte
by Ross Morben
3 cups Brazil Nuts (soaked in water overnight)
3 cups Dates (soaked in water overnight
2 cups freshly grated Coconut meat
1 cup of Carob powder.
Fresh fruit--I used Papaya and Strawberries.
1 cup Cashews or Pecans (soaked in water overnight)
1 cup Dates (soaked in water overnight)
5 heaping tablespoons Carob powder
Process the Brazil Nuts and Dates through Champion juicer (with blank
installed), mix together adding the carob powder as you go. Take half of the mix and add the shredded coconut. This becomes the torte's "crust" which is spread inside a "Springform" cake pan (cover the bottom and sides with about a 3/8" layer).
Cover the bottom with a layer of sliced Papaya. Take the remaining half of the brazil nut/date/carob mix and layer it over the Papaya. Layer Strawberries on top of this.
Process the Cashews or Pecans and dates through the Champion, mix together with the Carob powder to make the icing. Layer the icing on top of the strawberries.
Refrigerate or enjoy immediately!!
Raw Mango Puddingby Trish
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste
Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.
To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.
This also tastes good with just the pureed mango
1 cup sunchoke pulp
1 cup carrot pulp
sea salt to taste*
2 tablespoons nutritional yeast [this is not a raw product]
2 tablespoons olive oil
1 cup flax seed meal
1/4 cup pine nut meal
Raw Pizza Crackers
3 cups chickpeas (garbanzo beans)
2 red bell peppers, stem and seeds removed
stems of 2 broccoli heads
2 stalks celery
1 pound tomatoes
1/2 red onion
1/2 teaspoon sea salt
2 teaspoons Italian seasoning (or to taste)
1/2 inch fresh or frozen ginger root
1 clove garlic
5 small dates or 5 tablespoons raisins
Juice of 1 lemon
1/2 cup extra-virgin, cold-pressed olive oil
1/4 cup dulse, optional
Carrocado MashIngredients (2 servings)
6 fresh carrots
1 large red or yellow bell pepper
1 large or 2 small ripe avocados
1 oz. whole dulse leaf
1-2 celery stalks
½ cup chopped cucumber
½ cup chopped tomato
Cumin (to taste)
Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand.
2 stalks celery, peeled and slivered
1 Cup thinly sliced mushrooms
1 red pepper, slivered
2 cups thinly sliced Bok Choy, leaves and stems
1 small zucchini, slivered
1 cup green beans, slivered
1 cup snow peas or snap peas
1 cup mung sprouts
1 cup sunflower sprouts
1 cup clover sprouts
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
2 teaspoons ginger juice, or 1 Tablespoon minced ginger
2 Tablespoons sesame oil, or more to taste
2 Tablespoons Tamari
4 pieces of Nori, cut in 1/2" strips
HEARTY CHILI1 medium zucchini, chopped into ½" cubes
1 medium carrot, chopped into ¼" cubes
½ medium or 1 small eggplant, peeled and chopped into ½" cubes
1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes
3 cloves crushed garlic
1 medium roma tomato, chopped into ½" chunks
¼ medium red onion, chopped
3 ½ tsp. Sea salt
1 Tbs. lemon juice
2 Tbs. olive oil
Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.
Hearty Chili sauce:
1 large tomato
1 cup sun-dried tomatoes, soaked with enough water to cover
¼ cup olive oil
1 ½ cups purified water
1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper
½ tsp. celery seed
½ tsp. oregano
½ tsp. cumin
1 ½ tsp. chili powder
Pour blender mixture over marinated vegetables. Or pulse together in food processor.