Archive for Recipes

Brussels Sprouts!!

I had the most amazing brussels sprouts for dinner tonight!  I found the recipe for Caramelized Brussels Sprouts on Pinterest.  Here is the link:  http://www.eatliverun.com/caramelized-brussels-sprouts

The original recipe called for brown sugar and I don’t buy that so I used my sucanat instead and it worked great.  I also added a little butter to finish up at the end.  (You do remember that healthy fats don’t make you fat, right?!  Yes…butter is a healthy fat!)

When I was growing up, Mom used to boil brussels sprouts and cover them in a velveeta cheese sauce.  Let’s just say that they were not my favorite veggie at that time. 

What was going through my head when I decided to buy a bag of brussel sprouts, I will never know.  When I got home, I started looking for ways to make them edible.  (Velveeta was out of the question!)  I found a recipe that had you rub them with olive oil, add Celtic sea salt and roast them in the oven.  They were so good!!  The whole family loves them.

If you have never cared for brussels sprouts, you really should give them another shot.  But please, whatever you do, don’t cover them in Velveeta!!  ;o)

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Raw Ranch Dressing

I’ve been trying to find a ranch dressing that didn’t have any bad ingredients for a very long time.  I had given up until I found this recipe…it is great!!!  It doesn’t taste “exactly” the same as a Hidden Valley-type dressing but it is pretty close! 

Raw Ranch Dressing/Dip
Servings: 24 (or 3 cups)

Ingredients
1 1/2 cups nuts (cashews OR macs OR combo of both)  I use all cashews – soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 – 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic powder
3 teaspoons onion powder
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil

And to add after it’s done:
1/4 cup finely minced parsley
another 1/2 t dill, minced

Directions
Blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients.

Thickens in fridge.

Thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.

From online source:  Raw Freedom Community

Homemade Granola Bars

It is so hard to find granola bars without some kind of soy that I decided to make my own.  I modified a recipe that I got from the Azure Standard Midwest Routes facebook page and then added “sticky stuff” to make it into bars.  They came out great!  Here is the recipe:

Blueberry/Pecan Granola and Granola Bar Recipe

  • 1 cup Raw Honey
  • 1 cup Coconut Oil
  • 12 cups of Rolled Oats
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 cup dried blueberries
  • 2 cups of Pecans

The way I make it:

Warm honey and oil just enough to melt and combine.  Mix in cinnamon and salt.  Stir in oats and blueberries.  Dehydrate at 105 degrees for several hours.  Add soaked/dehydrated nuts to mix, if desired.

Original directions:

Bring honey, oil, cinnamon and salt to a boil, stir constantly.  Then add oats, blueberries and nuts.  Stir until thoroughly mixed over low heat.  You can eat this warm, store in ziplocks for trips or store in the fridge.  It is very filling, nutritious and delicious all at the same time.

To make granola bars:

Warm ½ cup of raw honey and ¼ cup of organic peanut butter just enough to mix together.  Stir into 4 cups of granola and throw in a handful of pumpkin seeds and sunflower seeds.  Press into an 8” square pan and refrigerate until chilled.  Cut into bars.

My new favorite breakfast…

I’m hooked on raw homemade granola with kefir poured over it and a little maple syrup drizzled on top.  I throw in whatever nuts and fruit I have handy and dig in!   The granola is made with oats, virgin coconut oil, honey, a little cinnamon and sea salt and dried blueberries.  Go ahead…give it a try!

Raw Soup made with Tomato, Avocado, Bellpepper, Apple and Cucumber

Raw Soup made with Tomato, Avocado, Bell Pepper, Apple and Cucumber

I got this recipe from the Raw Glow blog. (http://rawglow.com/blog/2010/05/03/cecilias-everyday-raw-food-blended-soup-recipe/)   It was my first raw soup and was pretty good.  Actually it was a lot better than I expected.  It was very creamy and a little spicy from the garlic and cayenne. 

I really had no plans to ever go the raw soup route.  I have never tried gazpacho because cold soup just sounds gross!  However, I read in one of the books that raw food doesn’t have to be cold, just not overheated.   I decided to warm the soup by running the Vita Mix for a little bit.  It got it up to 110 degrees.  (I was shooting for 105 but ran it a little too long…oops!)   This was definitely a very quick and easy meal!

Raw Tacos

Raw Tacos

These were by far the most labor intensive of any of our meals so far and probably my least favorite.  I didn’t really care much for the “bean” filling.  It had a lot of sun-dried tomatoes in it and I’m not a big fan of those.  The filling also took about 12 hours of dehydrating.  I did like the taco shells and would probably use them again w/ a different filling.  The shells took about 5 hours of dehydrating so I was able to start them the same day we were going to eat them.  The recipe came from Raw Food Real World  by Matthew Kenney and Sarma Melngailis.

Green Smoothies

Squash Spaghetti

Raw Squash Spaghetti with Olive Oil, Garlic and Sesame Seed “Parmesan”

 The squash was sooo easy!!  I just got a spiral slicer (Joy Chen Saladacco spiral Slicer for about $20) that turns veggies into long strands like spaghetti noodles.  I just ran a couple squash through it and then tossed it with organic extra virgin olive oil.  (I would assume you can use a grater and just have short “noodles”.)  I squeezed three garlic cloves in it (too much for me…raw is much stronger) and tossed it again.  Added a diced roma tomato and some fresh parsley.  I make a “parmesan cheese” from equal amounts sesame seeds and nutritional yeast blended together in a coffee grinder w/ 1/2 to 1 tsp sea salt.  (I use this on top of all my green salads…it makes them amazing!!)  I sprinkled the “parmesan” on top of everything and that was it!!  No heating up the kitchen!  I wouldn’t take a squash straight from the fridge…let it set out on the counter a while so the dish is room temperature, not cold.

Juicing…so easy a child can do it!

Juicing...so easy a child can do it!

Sushi Rolls with Jicama/Pine Nut “Rice”

 

Sushi Rolls with Jicama/Pine Nut "Rice"

 I used the rice recipe from Raw Food Read World and then added what I had on hand for the rest of the ingredients.

For the rice:
6 cups chopped jicama (roughly 1-inch cubes)
½ cup pine nuts
1 tablespoon plus 2 tsp sea salt
¼ cup brown rice wine vinegar (I used regular rice wine vinegar)
3 tablespoons agave nectar (I used raw honey)

Place the jicama and pine nuts in a food processor and pulse until chopped to the approximate size of rice grains.  Press the jicama between clean kitchen towels or paper towels to remove all the excess moisture.

In a large bowl, combine the rice with the salt, rice vinegar and agave (honey) and mix well.  Gently spread the mixture onto dehydrator screens and dehydrate at 115 degrees F for about 2 hours to remove additional moisture.  Check occasionally and toss it around because the edges dry faster.

I spread the rice on nori sheets and added thin carrot strips, avocado slices, thin asparagus slices, and thin cucumber slices.  I rolled them up and served with nama shoyu and wasabi.

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