Raw Vegan Strawberry Ice Cream
recipe from the Raw Food World newsletter Ingredients: • • • • • • 1 1/2 pounds fresh strawberries, chopped 1/2 cup coconut crystals 2 tbsp honey or your favorite liquid sweetener 1 cup water or almond milk 1 cup soaked cashews 1 tbsp creme de cassis (optional)


Combine the strawberries, sugar and honey in a bowl, and let stand for an hour while the cashews are soaking. Blend everything until smooth, then strain into a container. Chill in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. This ice cream freezes hard once transfered to the freezer but softens in about 10 minutes to a scoopable consistency.

You may also like http://www.rawfoodhomerecipes.com/mango-honey-ice-kream/

Mango Honey Ice Kream
Getting hot! Time to cool down. recipe and photo from The Raw Table

• • • • • • • • • • • meat from two young coconuts (can’t get coconut where I am, so I just use flakes blended down) 1 cup coconut mylk (or nut mylk) 2 ripe mangoes 1 ripe banana 1 cup fresh pineapple, diced 2 cup almond milk 1/2 cup raw honey 4 tbsp coconut butter/oil 1 tsp pure vanilla extract juice of 1/2 lemon 1/2 tsp sea salt


Place all ingredients into a blender or food processor and blend until perfectly smooth. Remove from processor and place in an ice cream freezer. Follow freezer instructions. You may also just put the ice cream in your freezer and stir it every hour for about 3 hours until set firm. This elegant, simple, healthy and delicious recipe serves 6-8. You can also add a fresh peach to the batch for added pizazz!


Middle Eastern Sesame Almond Halva
recipe by Priscilla Soligo of Rawthentic Food

You can make this recipe with jarred tahini you already have in the fridge, or take the extra step and make it from scratch (see recipe in previous post).

• • • • • 1/2 cup rustic blonde tahini (jarred tahini will work, too) 1/2 cup almonds, ground in food processor) 2 tbsp Manuka honey 1 tbsp coconut nectar 1/4 cup + 1 tbsp slivered almonds, hand chopped for garnishing


Place all ingredients into a large bowl, except for the slivered almonds, and mix well by hand. Spoon mixture into decorative spoons, or you can make them into balls and top, or roll with slivered almonds. Place in the freezer for 2 – 3 hours to set up and then serve. Enjoy your Middle Eastern deliciously fresh and raw delight! (Makes 7 generous spoons, or 12 mini-balls)

Mint Chocolate Ice Cream Pie
by Nina Dench of The Raw Food Coach


CHOCOLATE BROWNIE BASE • • • • • 2 cups ground almonds 1/2 cup cacao powder 1/4 cup agave syrup 2 tbsp coconut butter/oil pinch of sea salt

MINT CREAM FILLING • • • • • • 3 cups cashew nuts 1 cup water 1 cup agave syrup 25g fresh mint juiced with 1 cup water 4 tbsp mint extract 1 tbsp coconut butter/oil

CHOCOLATE TOPPING • • • • • • 1 1/2 cups cacao butter 1 cup cacao powder 1/4 cup agave syrup 1 tbsp carob powder 1 tbsp coconut butter/oil 1 tbsp peppermint extract

Mix all ingredients for base well in food processor. Press into springform tin. For filling, simply blend ingredients until smooth and pour on top of chocolate brownie base. For the topping, melt cacao butter (place bowl in tub of hot water or in dehydrator). Mix remaining ingredients with cacao butter. Drizzle over mint cream filling. Place in freezer until ready to serve.

cumin. Pour the soup into serving bowls and garnish with a handful of corn kernels and some sunflower sprouts. avocado.rawfoodhomerecipes. HAPPINESS & HEALTH http://www.com/creamy-corn-chowder/ Creamy Corn Chowder recipe by Raw Gourmet If you are not accustomed to eating raw food or if you have a delicate digestive system. don’t eat too much! The soup contains a great deal of roughage. combine the corn.RAWFOOD RECIPES FOR LIFE . almond milk. Serves 4. Blend well. Ingredients: • • • • • • • • 4 cups fresh corn kernels (approximately 4 large ears) 2 cups almond milk (see note) 1 avocado. . cut in chunks 1 tsp ground cumin 2 tsp finely minced onion ½ teaspoon sea salt extra corn kernels (to garnish) sunflower sprouts Directions: In a blender. minced onion and salt.

Slice banana circles onto .rawfoodhomerecipes. mix base ingredients together. Strain. created by raw chef and teacher. Nina Dench. You may also like http://www. blend 2 cups soaked almonds with 4 cups of water. sliced BASE • • • • 4 cups oat groats. which serves 8-10 people. of “the raw food coach” Ingredients: • 3-4 bananas. to make the milk. Place ingredients in bottom of dish and pat down using hands or spatula.com/banoffe-pie/ Banoffe Pie recipe.RAWFOOD RECIPES FOR LIFE . blended to a fine powder ¾ cup maple syrup 1 tbsp almond butter pinch of salt TOFFEE • • • 1 cup almond butter 1 cup maple syrup Pinch of salt CREAM TOPPING • • • 5 bananas 1 cup almond butter Maple syrup to sweeten (optional) In large bowl. HAPPINESS & HEALTH Oh.

rawfoodhomerecipes.com http://www. high in nutrition. blend the cream topping and pour on top of toffee. they are a great ingredient to use if you are not hung up on being strictly raw. Ingredients: ICE CREAM • • 2 cups cashews 1/2 cup coconut butter/oil . the ingredients together until smooth. tools and recipes now at www. For the toffee. Plus you know it’s going to be good. as it’s from master chef Russel James. If you’re ready to look good. but looked to darned good not to include in what seems to be becoming a raw vegan ice kream fiesta for my blog. Pour over base and bananas. but raw oat groats go rancid very quickly. Finally. The Raw Food Coach publishes “Successfully Raw” – a free weekly eZine for raw food lovers everywhere. this one is not a fast and easy one.com/cacao-pistachio-florentine-mint-icecream-sandwich/ Cacao Pistachio Florentine Mint Ice Cream Sandwich No. feel great and create a raw life you love get your FREE tips.RAWFOOD RECIPES FOR LIFE . As oats are a great health food – low in fat. Decorate your Banoffee Pie with dried or fresh banana rings and/ or grated raw chocolate.TheRawFoodCoach. HAPPINESS & HEALTH base. Karen Knowler. Yum! NOTE: Shop bought oat groats are highly unlikely to be raw (they will have been steamed to clean and preserve them).

scrape the inside of the vanilla pod. Alternatively. For the ice cream. You should then strain the mixture through a nut milk bag. equal-sized moulds . and discard the outer part. HAPPINESS & HEALTH • • • • • 1/4 cup agave nectar 1 vanilla pod 1 cup almond milk 1 tsp lemon juice 1/2 cup tightly-packed fresh mint leaves FLORENTINES • • • • • • • • 1/2 cup cashews 3 tbsp cacao powder 1/4 cup melted cacao butter 1/2 tsp lemon juice 3 tbsp agave nectar 1/4 cup almond milk 1/4 cup cacao nibs 1/2 cup pistachio nuts. or a sieve if you don’t have a nut milk bag. roughly chopped Directions: The almond milk you need for this recipe can be be made by blending 1c soaked almonds in 2c of pure water. round. you can leave the outer part in water to infuse. Blend all ingredients in a high-speed blender until smooth.RAWFOOD RECIPES FOR LIFE . making ‘vanilla water’. Pour mixture into 4.

rawfoodhomerecipes. blend all ingredients. and one on the top. you can put them in the fridge first. Remove the ice cream and Florentines from the freezer 1 – 2 hours before serving. Assemble the sandwiches with one Florentine on the bottom.com/beet-ravioli-with-pine-nut-goat-cheeserosemary-cream-sauce-aged-balsamic-vinegar-read-more-httpwwwepicurious-comrecipesfoodviewsbeet-ravioli-with-pine-nut-goat-cheeserosemary-cream-sau/ Beet Ravioli with Pine Nut “Goat Cheese. of the ice cream that you removed from the molds. Decorate the outside of the mint ice cream with some more chopped pistachio nuts. Use a spoon to form 8 Florentines (circles as big as the ice cream moulds you used) on some non-stick paper and place in the freezer to set. and Aged Balsamic Vinegar recipe from Sarma Melngailis .” Rosemary Cream Sauce.RAWFOOD RECIPES FOR LIFE . If you haven’t got enough room in your freezer to lay them out flat. HAPPINESS & HEALTH and place in the freezer to set. with the exception of the cacao nibs and pistachio nuts. You could use metal rings with plastic film stretched over the base of them. You may also like http://www. Transfer mixture to a bowl and stir in the cacao nibs and pistachios. until they are firm enough to stack up in the freezer. For the Florentines. in a high speed blender until smooth.

for garnish Directions: . HAPPINESS & HEALTH It may be indicative in the title. or other nut oil. soaked 1 hour or more 1/2 cup extra-virgin olive oil 2 medium shallots. peeled 2 tablespoons macadamia oil. peeled freshly ground black pepper BEET RAVIOLI • • • • • • 2 medium beets (2 inches in diameter or more).RAWFOOD RECIPES FOR LIFE . peeled and diced zest of 1 lemon 1/2 cup freshly squeezed lemon juice 4 teaspoons nutritional yeast 2 1/2 teaspoons sea salt freshly ground black pepper ROSEMARY CREAM SAUCE • • • • • • 1 tsp minced rosemary 1 tbsp freshly squeezed lemon juice 3/4 cup filtered water pinch of sea salt 1 clove garlic. though. Ingredients: PINE NUT “GOAT CHEESE” • • • • • • • • 4 cups pine nuts. but I wouldn’t call this one fast or easy. Looks too darned good not to share. or extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon sea salt 2 tablespoons high-quality aged balsamic vinegar micro-greens or other herbs.

Top with the remaining beet slices and press down gently. with a few extra to spare. HAPPINESS & HEALTH To make the cheese. Spoon the sauce onto serving plates. Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. slice the beets very thin (so they are pliable and not stiff. oil. You should have about 4 cups.shaped cookie cutter to cut the slices. and set aside the remainder. place the beet slices. and salt and toss gently to coat evenly. puree all the ingredients in a high-speed blender until smooth. and arrange the ravioli on top. For the cream sauce. Cut at least 40 slices—10 per serving. lemon juice. use a round-. as long as they are all roughly the same. Using a mandoline. this is optional but a good idea if your slices are on the thicker side and still a bit stiff.RAWFOOD RECIPES FOR LIFE . Garnish with a few drops . In a medium bowl. process all ingredients in a food processor until as smooth as possible. Reserve 2 cups for the sauce. approximately 1/16 of an inch or less). Alternatively. heart-or other. Allowing the beets to sit for a half hour or more will soften them. Make small stacks of the larger pieces and use a sharp knife to cut into squares—the size doesn’t matter much.

HAPPINESS & HEALTH of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs. After about 10 minutes.rawfoodhomerecipes. Top with the rest of the apple and dust with added cinnamon for color and added flavor. http://www. stir in some buckwheat groats and most of the grated apple. soaked and dehydrated Directions: Soak the chia seeds in Brazil nut milk and cinnamon (whisked in). or nut milk of choice 1/4 tsp cinnamon 1 grated apple small handful buckwheat.com/apple-cinnamon-chia-buckwheatbreakfast/ Apple Cinnamon Chia Buckwheat Breakfast recipe by Joanna Stevens for The Raw Food World Ingredients: • • • • • 2 tbsp MILA (chia seeds) 1/3 cup Brazil nut milk.RAWFOOD RECIPES FOR LIFE . .

chopped nuts and/or granola with this jam for a Superfood breakfast. Add blended blueberries to the chia seed mixture along with remaining ingredients. HAPPINESS & HEALTH You may also like http://www.rawfoodhomerecipes. Blend blueberries in the blender until almost smooth. Stir well to combine.RAWFOOD RECIPES FOR LIFE . Spoon on top diced fruit. fruity topping Joy Houston is fantastic on anything. It will keep for a week or so.com/acai-berry-chia-jam/ Acai Berry Chia Jam This sweet. You can enjoy this jam right away or refrigerate to use later. . Ingredients: 3 tbsp MILA (chia seeds) 1/2 cup organic apple juice 1 cup organic blueberries 3 tbsp acai powder 1 tbsp fresh squeezed lemon juice 1-3 tbsp maple syrup (to taste) Directions: Soak chia seeds in apple juice until the juice is absorbed and the mixture becomes gelatinous.

HAPPINESS & HEALTH http://www. Place in the fridge and enjoy within 3-4 days. and blend until smooth. . add the chia seeds. and stir by hand. Pour in a large bowl. then stir again.RAWFOOD RECIPES FOR LIFE .rawfoodhomerecipes. Serves four. agave nectar or your favorite sweetener 1 cup raw hazelnuts 1 inch (2. and repeat the process once. pinch Directions: Make hazelnut milk by blending the hazelnuts with 3 cups of water. Let the mixture stand for 5 minutes. Add the other ingredients except for the chia seeds.4cm) vanilla bean 1 tbsp raw coconut oil 1 tbsp non-GM soy lecithin powder 1 tbsp chia oil (or other oil if not available) Celtic sea salt.com/chocolate-mousse-chia-pudding/ Chocolate Mousse Chia Pudding recipe by Joanna of The High Raw Nourished Kitchen Ingredients: • • • • • • • • • 1/2 cup MILA or whole chia seeds 1/2 cup raw cacao powder 1/3 cup coconut nectar. Strain with a nut milk bag and pour the milk back into the rinsed blender.

Serve with any saucy dish that would usually require rice. fresh or frozen (optional) drizzle of olive.com/saffron-rice/ Saffron Rice recipe by Elaina Love (my mentor from the Pure Joy Culinary Academy – mention “raw food home” and get a substantial discount when you study with them!) • • • • • • • 4 large parsnips. lemon or lime juice Directions: Pulse parsnips or jicama in a food processor until finely ground. Himalayan salt or to taste 2 tsp. You may also like http://www.RAWFOOD RECIPES FOR LIFE . onion powder or to taste 1 tsp.rawfoodhomerecipes. hemp or flax oil 1/4 teaspoon turmeric (for color and nutrition) 1 tsp. Add seasonings and mix well. please squeeze out the excess water through a nut milk bag after pulsing. or 2 large jicamas peeled & chopped 1/2 cup English peas. Warm for 30 minutes in a dehydrator at 105 degrees F (40 degree C). If using Jicama.rawfoodhomerecipes.com/chia-coconut-pudding/ Chia-Coconut Pudding . HAPPINESS & HEALTH http://www.

http://www. It also lasts 4 days refrigerated.rawfoodhomerecipes. HAPPINESS & HEALTH recipe for tapioca with a twist by Elaina Love of Pure Joy Planet Ingredients: • • • • • • • • • ½ cup chia seeds 1 ½ cups purified water (to soak the chia seeds)* 2/3 cup coconut meat (about 2 young coconuts) 2 tbsp coconut oil (make sure it’s high quality and smells fresh) 3 tbsp yacon root syrup** 6 tbsp orange juice (about 1 orange) 1 tsp vanilla extract ½ tsp butterscotch or rum extract 6 drops liquid stevia. *Tip 2: You may substitute another sweetener for yacon such as maple syrup or agave. but whole seeds will offer more of that tapioca texture. soak the chia seeds for 2 or more hours. which means you will be able to more easily ingest all the nutritional value of the chia.RAWFOOD RECIPES FOR LIFE . Blend everything but the chia and water together until creamy. (vanilla flavor would be great!) Directions: To make the pudding. *Tip 1: You can use MILA or other ground chia.com/bruscetta-on-eggplant/ . you can soak them up to 12+ hours. Mix the cream with the soaked chia seeds. but yacon will be best for people with sugar imbalances and diabetics.

Serve on top of the dried eggplant and serve immediately.rawfoodhomerecipes. Combine the tomatoes with the remainder of ingredients and let marinade for 1 hour. peeled and sliced 1 inch thick TOPPING • • • • • • • • • 8 roma tomatoes. minced 2 tsp minced parsley 1 tsp Himalayan crystal salt Directions: Place the eggplant slabs. HAPPINESS & HEALTH Bruscetta on Eggplant Planet a savory and satisfying appetizer by my mentor Elaina Love at Pure Joy Ingredients: • 2 medium eggplants.RAWFOOD RECIPES FOR LIFE . Dehydrate for 4-6 hours at 105 degrees or until crunchy. on a dehydratorscreen (no nonstick sheet needed). You may also like http://www.com/chocolate-mint-banana-ice-cream/ . Let cool and store in an airtight container. untreated. seeded and diced 2 cloves garlic. minced or crushed 10 black olives. pitted and diced 1 tbsp orange juice 2 tbsp olive oil 1 tsp apple cider vinegar or coconut vinegar 4 leaves of basil.You may wish to warm the topping in the dehydrator before topping the eggplant.

peeled. Drs Rick and Karin Dana . HAPPINESS & HEALTH Chocolate Mint Banana Ice Cream their site for a nutritional analysis of this simple.com/mango-salsa/ Mango Salsa recipe by Chef Tina Jo Ingredients: • • 1 ripe mango. pitted.rawfoodhomerecipes. Serves 1 or .head over to Ingredients: • • • 3 peeled frozen bananas 10 medium leaves of chocolate mint 1 tbsp cacao powder (optional) Directions: Use a blender or food processor to blend or mix ingredients together until smooth. yummy delight! recipe by my nutrition mentors. and diced (about 1 1/2 cup) 1/2 medium red onion.RAWFOOD RECIPES FOR LIFE . http://www. finely chopped .

http://www. Season to taste with salt and pepper. chopped 3 tbsp fresh lime juice talt and pepper to taste diced red bell pepper and jicama (optional) Directions: Combine all of the ingredients in a bowl.RAWFOOD RECIPES FOR LIFE . peeled and diced (about 1 cup) 3 tbsp fresh cilantro leaves.com/raw-thai-curry/ Raw Thai Curry recipe from Karen Knowler This recipe is a little different from one I posted earlier by Ryoya Takashima.5 cm cube fresh ginger 1/2 loosely packed cup of fresh coriander (cilantro) 1/2 – 1 cup pure water (depends on how creamy and thick you like it) 1/2 tbsp curry powder . It makes enough to accompany two large helpings of veggies. HAPPINESS & HEALTH • • • • • • 1 Jalapeño chile. minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber.rawfoodhomerecipes. Ingredients: • • • • • • • • • 2 avocados 2 (dried) lime leaves 1/4 – 1/2 fresh chili 1 tsp lime juice 2 cm lemon grass stem 1. you can temper it by adding some diced avocado. If the salsa ends up being a little too hot or acidic for your taste.

a tomato and/or avocado if it’s too hot. soaked & chopped 1 small bunch of basil.com/zucchini-pasta-with-olives-and-sundried-tomatoes/ Zucchini Pasta with Olives and SunDried Tomatoes recipe by Maria and Helen of Natural Zing Ingredients: • 1 large zucchini made into noodles with a spirooli or spiralizer SAUCE • • • • • • • 1 or 2 fresh tomatoes chopped 1/2 cup Peruvian dried black olives.RAWFOOD RECIPES FOR LIFE . Add more water if you’d like it runnier.TheRawFoodCoach. The Raw Food Coach publishes “Successfully Raw” – a free weekly eZine for raw food lovers everywhere. pitted and chopped 1/3 cup sun-dried tomatoes. HAPPINESS & HEALTH Directions: Simply blend all ingredients together. tools and recipes now at www. chopped 1 clove garlic 1 tbsp extra virgin olive oil chopped pine nuts or walnuts on top of your dish for decoration (optional) Directions: . Taste test.rawfoodhomerecipes. either in a blender or food processor until everything is fully blended. feel great and create a raw life you love get your FREE tips.com http://www. Add more lemon. If you’re ready to look good. Karen Knowler.

RAWFOOD RECIPES FOR LIFE . HAPPINESS & HEALTH Put all the sauce ingredients in a blender and blend until smooth.com/sweet-basil-with-spiralized-zucchini-andmarinara-sauce/ Sweet Basil with Spiralized Zucchini and Marinara Sauce recipe by Drs Rick and Karin Dana Ingredients: SAUCE • • • 2 medium fresh tomatoes (2 cups chopped) 6 soaked sun dried tomatoes (1 ounce dry or 28. dried oregano or other Italian spices .) Place your noodles on the dish and spoon on your sauce.rawfoodhomerecipes. Serves: 2 to 4 (depending on the size of zucchini) http://www. Again you can add the olives last or add some nuts. (optionally you can add the olives into the sauce after it is blend or add them on top of your dish before serving. Note: If you do not have access to a spirooli then you can substitute with kelp noodles.3 g) ½ tsp.

and avocado in blender.RAWFOOD RECIPES FOR LIFE . Add the noodles to a bed of sweet basil and top with marinara sauce. date. http://www. and chopped heirloom tomato. spices. HAPPINESS & HEALTH • • 1 medjool or other type of date ¼ ripe avocado PASTA • 2-3 zucchinis Directions: Blend fresh tomatoes. chopped bell pepper. as they create softer noodles. add ¼ clove of fresh garlic. leave out avocado. For a lower fat recipe. use a vegetable spiralizer. In general. then add soaked sundried tomatoes and blend until smooth. To make zucchini pasta.rawfoodhomerecipes.com/mila-power-breakfast/ . for spiralizing. squash or zucchini that is younger is better. For garlic lovers.

(This takes a little time and effort in the beginning to get . uncooked 1 tbsp goji berries (optional) 1/2 to 1 scoop Mila almond milk (fresh is best) fruit of choice Mix the nuts and seeds together in a bowl and store in a glass container in your freezer. HAPPINESS & HEALTH Mila Power Breakfast recipe by Mary Barber & Sara Whiteford Ingredients: BASIC MIX • • • • • 2 cups organic raw pumpkin seeds 2 cups organic raw walnuts 2 cups organic raw almonds 2 cups organic raw white sesame seeds 2 cups organic hemp seeds TOPPINGS • • • • • • 2 tbsp dried organic coconut 3 tbsp organic rolled oats.RAWFOOD RECIPES FOR LIFE .

Enjoy. You may also like http://www. Walnut pulp works great.rawfoodhomerecipes. HAPPINESS & HEALTH started. Note from Trine: This sauce tastes . Add coconut AND/OR oats and gojis. as the Mila will soak up the milk. Some days we are in the mood for them (particularly with berries on top) and some days we aren’t.com/nut-pulp-alfredo-sauce/ Nut Pulp Alfredo Sauce recipe by Janae Got pulp and don’t know what to do with it? Make a sauce for your zucchini noodles. but this mix will last for a long time. Place about 1/3 cup of nut/ seed mix in a bowl. Add Mila and almond milk. but other nuts should be fine. Softer nuts make a creamier sauce. Then top with fruit.RAWFOOD RECIPES FOR LIFE . Remember that goji berries will change the taste significantly. You may need to add more almond milk to the mix.

HAPPINESS & HEALTH lovely. but the consistency is.RAWFOOD RECIPES FOR LIFE . so enjoy this recipe by Kate Magic: • • • • • • 1 cup MILA (chia seeds) 3 cups (750 ml) pure water 1/2 cup mesquite 1 tbsp camu 1 tbsp tahini 1 tbsp agave . The thing about chia is that it swells up to several times its size when you soak it. well.rawfoodhomerecipes. Add a bit of water or nut milk if it needs to be thinned down a bit. so a little goes a long way. It’s very good for gut health. most irresistible raw puddings. pulpy.com/chiary-pudding/ Chiary Pudding Chia makes the quickest. You may also like http://www. its very hard to overeat it. Ingredients: • • • • • • • • 2 cups nut pulp 1 tsp sea salt 1 clove garlic 1 tsp nutmeg 1 tsp oregano 1/2 tsp nutritional yeast 1/2 tsp freshly ground black pepper dash of cayenne pepper (optional) Directions: Put all ingredients in a blender and blend until smooth and creamy. and because its so fibrous. I had to add extra oil and water to make my attempt acceptable.

tahini. spoon it into a presentation mold. You may also like http://www. Serves four. whichever you prefer. or chop them into tiny pieces.com/sin-free-chocolate-pudding/ . stir in the mesquite. You can add the strawberries in whole. You can sprinkle the pollen on and eat it immediately if you can’t wait. Intermittently give it a stir to make sure all the chia is gelling up evenly.RAWFOOD RECIPES FOR LIFE . When you’re ready. HAPPINESS & HEALTH • • • 1 tsp suma 250 g strawberries 2 tbsp bee pollen Directions: Soak the chia in the water for at least 4 hrs. up to eight. camu.rawfoodhomerecipes. Let it set in the fridge for a couple of hours. then turn it out onto a pretty plate and decorate with bee pollen. but if it’s for guests. Serve on it’s own. The mixture should be very thick now. agave & suma. or as an accompaniment to another raw pudding like chocolate sauce or hemp ice cream.

Place in the refrigerator for at least one hour to set up. or bowl and decorate with coconut flakes.RAWFOOD RECIPES FOR LIFE . and if you have a Vitamix blender use the tamper to assist ingredients to blend smoothly. parfait glass. If you would prefer to use as a chocolate custard. HAPPINESS & HEALTH Sin-Free Chocolate Pudding recipe by Priscilla Soligo of Rawthentic Food Ingredients: • • • • • • • • • • 1 cup avocado (about two small-med size avocados) 3 heaping tbsp raw cacao powder (variation: raw carob) 1 tbsp lucuma powder 1/4 cup coconut meat (variation: Banana) 1/4 cup coconut oil 1/2 tsp vanilla essence/extract (or vanilla powder) 1/4 tsp cinnamon (ground) 1/4 cup maple syrup 1/4 cup filtered water 1/2 tsp Celtic or pink Himalayan crystal salt Directions: Place all ingredients into a high speed blender with the wet ingredients first and superfood powders last. or crushed nuts. no need to set . cacao nibs. Pour into a martini glass. Blend on high until well incorporated. which will add texture and crunch.

founder of Rawthentic Food Ingredients: CUPCAKE BASE • • • • • 2 (258g) cups almond pulp 1 (87g) cup dessicated coconut flakes 1/4 cup coconut nectar 1 tsp vanilla extract 1/8 tsp pink Himalayan crystal salt BLUEBERRY COCONUT FROSTING • • • • • 2 1/2 cups coconut butter. Makes about 2 – 3 servings.rawfoodhomerecipes. HAPPINESS & HEALTH it up in the fridge – just pour over bananas. (or cashews. fruits. melted (271g pre-melted measurement) 1 1/2 (190g) cups blueberries 1 (60g) cup macadamia nuts. or chocolate fondu (no need to set up). You may also like http://www.com/vanilla-bean-cupcakes-with-blueberrycoconut-cream-frosting/ Vanilla Bean Cupcakes with Blueberry Coconut Cream Frosting recipe by my lovely friend Priscilla Soligo. rawnola and enjoy! You can easily use this as a delicious nut-free chocolate spread too (set up in the fridge for at least one hour). pre-soaked 2 hours) 1/2 cup raw organic honey. dip (no need to set up). (or coconut nectar for lower glycemic sweetener) 1 cup filtered water Directions: .RAWFOOD RECIPES FOR LIFE .

Remove from dehydrator and allow to cool all the way through completely before icing. process all ingredients together and place cupcake dough into a large bowl. During this time. No-Dehydrator Option 2: Remove cupcakes from silicon moulds. Place in the freezer for 2 hours for the cupcakes to get up. Using a knife. Storage: The dehydrated cupcake bases keep well frozen for up to two months in an airtight sealed container. Deyhdrator Option 1: Remove cupcakes from silicone moulds. Using 14 mini silicon cupcake moulds. press the dough firmly into each one making sure the top is flat.RAWFOOD RECIPES FOR LIFE . in a food processor. You are ready to ice your cupcake! We like to use either options in our family. HAPPINESS & HEALTH To make the cupcake base. This will make moulds easier to remove. Place cupcake bases onto a mesh lined dehydrator tray (not teflex sheet) and dehydrate at 118 for 6 hours. commence making the frosting. or so in the freezer in an airtight . gently place frosting on top of the cupcake and garnish with a blueberry. The non-dehydrated cupcake bases will keep for up to a month. Remove from the freezer and here you have two options.

http://www. cabbage. The dressing is so thick and well-blended in you can’t see it! Ingredients: • • • 1 large tomato juice of 2 lemons 1/2 cup raw cashews . In a separate bowl. and finely chopped green onions. mash the blueberries with a fork. For a faster set up try freezing and then stirring gently hourly for 3 – 4 hours to keep the temperature consistent. The frosting will keep in the fridge for up to two weeks in an airtight glass sealed container. or for at least 8 hours before frosting the cupcakes. For the frosting. A lot of the same. in a high speed blender. Pour into a large mixing bowl and set aside. or strawberries. parsley. Refrigerate frosting overnight. or a ‘very berry’ combination. raspberries. blackberries. Variation: Replace the blueberries with other berries such as. but different enough to be somewhat original. and it definitely tastes different! The veggies in the picture (leftovers for my week day bento box) are coriander leaves. place in all ingredients except blueberries and blend until smooth and well incorporated. This is a ‘cream’ frosting and won’t set stiff.RAWFOOD RECIPES FOR LIFE .com/thick-creamy-zangy-tomato-dressing/ Thick Creamy & Zangy Tomato Dressing I put this together based on a previous Caesar salad dressing recipe I posted earlier. Fold in gently (don’t over mix) blueberry mixture with frosting mixture so you can see two tones showing through. HAPPINESS & HEALTH sealed container.rawfoodhomerecipes.

and sesame) are rather hard for the body to break down. you can add water to it to thin it of course. Chia gel is basically made by adding water to chia and letting it stand for 10 minutes. You can also opt to add chia gel instead if you do not want the recipe to further thicken after making it. They are packed with Omega 3s and super for digestive and liver health! Many whole seeds (such as flax. chia. so to get the full nutritional benefit. If you prefer it less creamy.RAWFOOD RECIPES FOR LIFE . HAPPINESS & HEALTH • • • • • • • • 1/2 cup olive oil 1 tsp Himalayan pink salt 2-4 cloves of fresh garlic (depending on how “zangy” you like it!) 1/2 tsp dulse 1 tsp black pepper 1 tsp apple cider vinegar 2 tbsp MILA (chia) water (amount varies – optional) Directions: Blend everything well and enjoy on your favorite salad creation! The Mila(brand of chia seed meal I always use) will make this dressing very thick after it stands. Chia seeds can absorb an amazing 9 times their volume. Only make sure you eat them soon after grinding/ opening a vacuum- . grinding is a good idea.

and hemp seeds) go rancid relatively quickly. chopped Directions: .rawfoodhomerecipes. as omega3 fatty acids (found densely in chia.com/outstanding-miso-sesame-dressingkale-salad/ Outstanding Miso Sesame Dressing & Kale Salad recipe by Gena at ChoosingRaw Ingredients: DRESSING • • • • • • 1/2 cup mellow white miso 1/3 cup agave nectar 1/2 cup tahini (raw is preferable. chopped 1 large bell pepper (or 2 small). flax. and less costly) 3-4 tbsp tamari 1/2 inch fresh ginger (or 1/2 tsp dry) 1 1/4 cup water SALAD • • • 1 bunch curly kale 1 large beefsteak tomato. You may also like http://www. but roasted is fine.RAWFOOD RECIPES FOR LIFE . HAPPINESS & HEALTH sealed pack.

De-stem. and wash kale well. Add about 1/3-1/2 cup of the miso dressing to the kale. Using your hands. chop. toss in a little lemon juice and set aside. HAPPINESS & HEALTH Blend all ingredients of dressing together on high. Add tomatoes and peppers. Add more water if the mixture is too thick.com/spaghetti-and-meatballs-savory-nutballs/ Spaghetti and Meatballs (Savory Nut Balls) I was looking for a recipe using Burdock root and came across this yummy-sounding concoction from Raw Guru: Ingredients: SPAGHETTI • SAUCE 2-4 yellow and green zucchini cut on a saladacco. Serve! http://www.rawfoodhomerecipes. till it’s a little wilted in texture. . and toss.RAWFOOD RECIPES FOR LIFE . “massage” dressing into salad well.

Add a little water if needed. this is what gives the burger a meaty flavor • • • • • • • • 1 cup soaked almonds. Lay a piece of parchment paper on the table. put your burger mixture on top.RAWFOOD RECIPES FOR LIFE . 1/2 cup soaked sunflower seeds 1/4 cup walnuts 2 cloves garlic 1 stick celery (minced) Pinch of turmeric 1 tsp cumin 2 tsp dried cilantro or 1-2 C fresh Directions: Blend sauce ingredients together till smooth. get another piece of parchment and put it on top of . HAPPINESS & HEALTH • • • • • • • • • • • 2 cups cherry tomatoes 1 cup sun dried tomatoes (soaked for 1-2 hrs) 1 tsp. Toss with “spaghetti” and serve with savoury nut balls. or blend it with the water). fresh parsley 1 pinch fresh oregano 1 handful fresh basil 1 tsp. Italian seasoning 1 tsp. Add tomato soak water if you want the sauce thinner. tomato concentrate 2 dates (soaked for 2 hrs) 3 tbs. The burdock root CAN NOT be substituted. sea salt SAVOURY NUT BALLS • • • • 1 small red onion 1 bell pepper 2 carrots 1 cup burdock puree (you can grate it on a very fine grater. olive oil 2 cloves garlic 3 tbs. Process the nut ball ingredients in a food processor.

Then bring the temp. and place the patties on teflex the mixture. sheets. HAPPINESS & HEALTH Then using a cookie cutter or a cup cut out patty shapes.rawfoodhomerecipes. dehydrate in the Excalibur Dehydrator for 2 hours at 145 degrees (only in the excalibur at this temperature). using a rolling pin or the palms of your hand. roll the dough to 1/2 inch thickness. to taste 1/2 tsp vanilla pumpkin pie spice.RAWFOOD RECIPES FOR LIFE . down to 115 degrees and continue to dehydrate until a desired consistency. to taste dash of sea salt Directions: . You may also like http://www.com/raw-pumpkin-spice-cupcakes/ Raw Pumpkin Spice Cupcakes Here’s an oldie but a goodie from Shannon at rawdourable Ingredients: • • • • • • • • 2 cups nut flour 1/4 cup coconut flakes 1/4-1/2 cup raw pumpkin puree 1/4-1/2 cup date paste generous drizzles of agave.

you’ll need a powerful model to do the job. I find that adding some fresh nuts to the nut pulp makes it taste better. add about 1/4 cup of the pumpkin puree (just blend raw pumpkin chunks in a high-speed blender. pumpkin pie spice and sea salt. you want your cupcakes to have a bit of a crumb effect). Stir with a whisk or use an electric mixer. The batter should be moist. but not so damp that it requires “baking” in a dehydrator (although you could if you desire). HAPPINESS & HEALTH In a large bowl. 1/4 cup of the date paste and the vanilla. Divide the batter into 3 or 4 equal amounts and gently mold into cupcake shapes (use a tender touch as if you are making vegan meatballs. coconut flakes. and more of the pumpkin puree and date paste as needed. Whisk/mix to combine.RAWFOOD RECIPES FOR LIFE . Add agave to taste. while the nut pulp provides a lighter texture). paying close attention to the consistency of the batter. unless you use the “guts” instead of the flesh). Next. Top with your favorite raw icing (I like this . combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk. Believe me. Whisk/mix.

RAWFOOD RECIPES FOR LIFE . I can’t believe I cooked the beets for . You KNOW what concoction I looked up! recipe from the Rawist Ingredients: • • • • • 2 cups hazelnuts 1 cup raw cacao powder 1/3 cup agave 1/4 tsp sea salt dash vanilla Directions: Blend until smooth! http://www. With all the vinegar and garlic in this. and downright beautiful dip.rawfoodhomerecipes. HAPPINESS & HEALTH one from Sunny Raw Kitchen) and whatever decoration you can imagine or have on hand. http://www. delicious. Chill in your fridge until ready to eat. crackers and apples.rawfoodhomerecipes. Also noted that the Rawtella jar I’d previously bought in a store abroad was very close to empty.com/beet-walnut-dip/ Beet Walnut Dip Another yummy beet recipe! Thanks to playwithyourmind for posting a link to this recipe from Alex on Eating Food Raw “This is an easy. it lasts in the fridge forever – I’ve never seen it go bad – so feel free to double this recipe and make a big batch. It’s great with bread.com/raw-nutella/ Raw Nutella I recently realized I had a ton of yet-to-be touched hazelnuts in my fridge.

com/beet-and-mandarin-orange-salad-withmint/ Beet and Mandarin Orange Salad with Mint my raw version of a cooked beet recipe by Robin Miller Ingredients: • • • • 1 mandarin oranges. soaked ⅓ cup diced onion ⅓ cup balsamic vinegar 2 tbsp olive oil 2 tbsp garlic 1 tbsp salt 2 tbsp rosemary. crackers or apples. salt & pepper. dried Directions: Combine all ingredients in a processor or high speed blender and process until well-combined. Serve with breads. blended in food processor 2 tbsp olive oil 2 tbsp red wine vinegar 1 beet . it is so much better and less time/energy consuming just using them raw!” Ingredients: • • • • • • • • 3 cups shredded beet 1 cup walnuts. rosemary. You may also like http://www. HAPPINESS & HEALTH years making this. Season to taste with additional vinegar.RAWFOOD RECIPES FOR LIFE .rawfoodhomerecipes.

I’ve stopped with the measuring. http://www. Top with mint. Do whatever relative amounts your intuition tells you!) Ingredients: • • • • • apple celery kale (I used spinach – no kale to be found here!) beet splash of ginger juice (or juice a fresh chunk) Directions: Juice and enjoy. remembering to say out loud three times. HAPPINESS & HEALTH • 1 sprig mint.com/nut-veggie-loaf/ Nut Veggie Loaf recipe for a substantial-feeling dish by Karen Knowler. olive oil and vinegar in a blender or food processor and add to beets.rawfoodhomerecipes.com/deep-red-juice-blend-i-am-worthy/ Deep Red Juice Blend “I am Worthy” recipe from I Am Grateful by Terces Engelhart (Yes. “I am worthy of everything wonderful!” http://www. Process the mandarin.rawfoodhomerecipes.RAWFOOD RECIPES FOR LIFE . leaves torn Directions: Finely julienne the beet with a mandolin slicer and place in bowl. Ingredients: .

The Raw Food Coach publishes “Successfully Raw” – a free weekly eZine for raw food lovers everywhere. Karen Knowler.com.com/pumpkin-puree/ .RAWFOOD RECIPES FOR LIFE . feel great and create a raw life you love get your FREE tips.TheRawFoodCoach.rawfoodhomerecipes. as is. These will keep for about 2-3 days in the fridge. You may also like http://www. Once you have made this recipe once and see how crazily easy and tasty it is. Taste test. or maybe some other themed recipe? Now is the time to add your extra seasonings to taste. Need more parsley or salt? Or perhaps you want to make a curry flavoured nut loaf or burgers. experiment with your other flavours. Serve fresh. Shape into a loaf. HAPPINESS & HEALTH • • • • • • 2 cups almonds or walnuts or pecans or any combination of these three (pre-soaked nuts gives a more fluffy end result) 2-3 large carrots 1/2 large onion or more to taste 1 large handful of fresh parsley 1/4 cup lemon juice 1 tsp Celtic sea salt OR Himalayan crystal salt with 1 tbsp water if necessary Directions: Put all of the ingredients in a food processor and process until you have a very well blended mixture. I like dehydrating the burgers for a couple of hours to get a nice semi-crunchy outside to them (leaves them nice and mushy on the inside!) Serve topped with a fresh sprig of parsley and a few remaining nuts for decoration. tools and recipes now at www. If you’re ready to look good. or partially dehydrate for a completely different flavour and texture. using a mould or a tin and/or shape into burger shapes – it all depends on your personal preference. either by hand.

and music… Actually. Add water if needed until everything is smooth. many western events are celebrated in Japan. Put both the pulp and the juice into a food processor or blender and blend until the texture is smooth. Making raw food from pumpkin can be a bit tricky (although the treat that results makes it all worth while). But I digress. bugger! I just realized I missed Canadian Thanksgiving! This is what can happen when you live in Asia – you miss all sorts of festivals and things… I often have a complete lack of knowledge about current TV shows. Here is a simple fall recipe by Raw to the Fullest that may come in handy to add to other recipes for Halloween or Thanksgiving. whenever (if ever) you celebrate it. movies.RAWFOOD RECIPES FOR LIFE . but Thanksgiving. if for nothing else than to stimulate consumerism. and Easter are three that come to mind which are not celebrated in here. Then core the apple. Ingredients: • • 1 pie pumpkin 1 apple Directions: Cut the pumpkin in half and scoop out all of the seeds and insides. Enjoy in your holiday recipes! . Cut up the pumpkin and apple into small pieces or cubes and put those pieces into a juicer. An ice cream scoop works excellently for this. Most pumpkin purees involve boiling the pumpkin to soften it enough to use. HAPPINESS & HEALTH Pumpkin Puree Oh. Labour Day. Here’s a recipe for a delicious pumpkin puree made without cooking.

Ingredients: • • • • • 2 cups cashew butter (1 16oz jar) 2 cups cacao powder or if no cacao powder available. though it will come to you late this year. You’ll need a food processor. courtesy of Russell James. HAPPINESS & HEALTH http://www. Easter is not celebrated at all here in Japan. dehydrator. if using) thoroughly.rawfoodhomerecipes. I have a recipe to share. When cacao . You can also achieve this by placing the bowl in a sink of hot water. Mix in by hand.com/raw-chocolate-easter-eggs/ Raw Chocolate Easter Eggs No. and egg moulds for this recipe. The idea is to turn the butter into liquid for use later on in the recipe.RAWFOOD RECIPES FOR LIFE . In a food processor mix the cashew butter and cacao powder (or cacao and carob. This tasty looking Easter egg recipe makes 3+ good size eggs with chocolate left over for making whatever you desire. and if it weren’t for the Internet I think I’d sadly completely forget about this celebration! Thankfully. Transfer this mixture to a large bowl and add vanilla extract (or pods) and agave. This will be easier if the cashew butter is at room temperature. use 1cup milled cacao nibs + 1cup carob powder 2 cups grated cacao butter 2 tbsp vanilla extract or the inside of 2 whole vanilla pods 1 cup agave nectar Directions: Put the grated cacao butter in a bowl and place in a dehydrator at 115 degrees F.

This can be achieved by adding raisins and pieces of your favorite crushed nuts to the left over mixture and putting into ice cube trays. Use a spoon to spread chocolate into egg moulds. pour into chocolate mixture and mix again by hand. Eggs should now easily pop out of the mould.RAWFOOD RECIPES FOR LIFE . If you’re using cacao nibs and carob you may find that mixture is a little too dry and stiff to work with so you can cover and put into the dehydrator for about half an hour to loosen it up. HAPPINESS & HEALTH butter has liquidized. Put egg moulds in the freezer until the chocolate has set. This doesn’t have to be perfect and you can be quite liberal with it as you’re going to wipe off any excess. . Use your fingers to apply the chocolate you saved to the edges of one of the egg halves. Be sure to save some chocolate mixture to seal the 2 halves of the egg together. Push the 2 halves together and use your finger to finish off the seal and get a smooth join.Russell recommends making chunks of ‘fruit and nut’ from the leftover chocolate mix. This could also be done in the fridge if you’re not in a hurry. Eggs can then be put in the fridge.

rawfoodhomerecipes.RAWFOOD RECIPES FOR LIFE . HAPPINESS & HEALTH You may also like http://www.com/raw-vegan-noreos/ Raw Vegan NOreos recipe by Sarah Brown Ingredients: CHOCOLATE NOREO SHELL • • • • • 1/2 cup raw cacao paste or cacao butter and cacao powder pinch salt liquid stevia (or other sweetener) 1/4 cup cacao nibs chocolate molds (or ice cube tray) CREAM FILLING • • • 1/4 cup raw tahini 6-8 drops liquid stevia or other sweetener 1 tbsp maca Directions: .

salt and nibs. Place in fridge to harden.rawfoodhomerecipes. HAPPINESS & HEALTH Melt cacao paste or cacao butter and cacao powder on very low heat until liquid. Allow to cool in fridge or freezer.RAWFOOD RECIPES FOR LIFE . mix the filler ingredients. Meanwhile. Once chocolate part has hardened. Add in stevia. and then enjoy! You may also like http://www.com/mint-chocolate-ice-cream-pie/ Mint Chocolate Ice Cream Pie by Nina Dench of The Raw Food Coach Ingredients: CHOCOLATE BROWNIE BASE • • • • • 2 cups ground almonds 1/2 cup cacao powder 1/4 cup agave syrup 2 tbsp coconut butter/oil pinch of sea salt MINT CREAM FILLING • • • • • • 3 cups cashew nuts 1 cup water 1 cup agave syrup 25g fresh mint juiced with 1 cup water 4 tbsp mint extract 1 tbsp coconut butter/oil CHOCOLATE TOPPING • • 1 1/2 cups cacao butter 1 cup cacao powder . Place into molds or ice cube tray. make sandwiches out of filler and outsides.

Press into springform tin.com/tootsie-rawls-recipe/ Tootsie-Rawls Recipe recipe and pic from Raw Food Life Ingredients: • • • • • • • • 1 cup raw cacao powder 1/2 cup mesquite powder 1/2 cup almond butter 3/4 cup honey or agave (or a little of both) 2 tbsp fo-ti 2 tbsp lucuma powder 1 tbsp Vanilla 1 pinch sea salt Directions: . simply blend ingredients until smooth and pour on top of chocolate brownie base.RAWFOOD RECIPES FOR LIFE . For filling. melt cacao butter (place bowl in tub of hot water or in dehydrator). Mix remaining ingredients with cacao butter. http://www. HAPPINESS & HEALTH • • • • 1/4 cup agave syrup 1 tbsp carob powder 1 tbsp coconut butter/oil 1 tbsp peppermint extract Directions: Mix all ingredients for base well in food processor. For the topping. Place in freezer until ready to serve. Drizzle over mint cream filling.rawfoodhomerecipes.

to taste 1/2 to 3/4 cup raw cacao powder 3 tbsp raw almond butter OR 1/4 cup coconut cream 2 tbsp natural vanilla extract 1/2 tsp ground cinnamon pinch Celtic sea salt Directions: . HAPPINESS & HEALTH Mix in food processor till well blended (very stiff).rawfoodhomerecipes. store in freezer. Put in bowl & knead in more lucuma (several T.RAWFOOD RECIPES FOR LIFE . wrap in paper. Stir down as needed. http://www.com/raw-vegan-chocolate-cinnamon-mousse/ Raw Vegan Chocolate Cinnamon Mousse recipe by The Blender Girl Ingredients: • • • • • • • 4 ripe organic avocados 3/4 to 1 cup raw agave nectar.) till no longer sticky. Roll in logs.

HAPPINESS & HEALTH Place all the ingredients in a high-speed blender and puree until smooth. Spoon into glasses and chill for a couple of hours before serving.RAWFOOD RECIPES FOR LIFE . I think it might have been . You may need to use your tamper or spatula. I forgot where I found this recipe. YUM! Makes 4 to 6 servings. http://www. scrape the sides of the blender and pulse a few times. This mixture gets very thick.rawfoodhomerecipes.com/chocolate-ice-cream/ Chocolate Ice Cream from Raw Food Living Ingredients: • • • 1 3/4 cup cashews or pieces 1 3/4 cups purified water 1 cup maple syrup Shoot.

HAPPINESS & HEALTH • • • 2 tsp vanilla flavor 1/4 tsp almond flavor 1/2 cup raw cacao powder Directions: Combine all ingredients in a blender. If you make it.RAWFOOD RECIPES FOR LIFE . and I am very much looking forward to the abundance of great food and great weather! Ingredients: • 2 cups cashews . Pour into an ice cream maker and freeze according to instructions. let me know how it tastes! Maybe I should invest in one. Note: At the time of this posting. Do check it out! because in a few days I will be studying there in the flesh! It’ll be only my second time to visit the sunny state of California. Don’t forget: The Conscious Foods Summit starts today. I don’t have an ice-cream maker so have not tried this yet.com/cherry-rose-cashew-coconut-ice-cream/ Cherry Rose Cashew Coconut Ice Cream Today’s recipe is by Cherie Soria of Living Light .rawfoodhomerecipes. as I do LOVE ice kreams… You may also like http://www.I’m so excited.

rose oil (or rose water). satin-like finish. Add the coconut sugar paste. It should display a glassy. melted 1 tablespoons lecithin powder (optional) 6 ounces frozen cherries. use a commercial ice cream maker according to the manufacturer’s directions.4 hours. Cover and chill in the refrigerator for 2. unchlorinated water 1/3 cup Thai coconut sugar (paste) 1/8 teaspoon stevia (optional for a sweeter ice cream) 1-2 drops pure. stevia.RAWFOOD RECIPES FOR LIFE . and salt and continue blending until thoroughly incorporated. Add the liquid coconut oil and lecithin to the chilled cream in the blender and blend until fully incorporated. using a high performance blender. young coconut meat and water. HAPPINESS & HEALTH • • • • • • • • • 3/4 cup young coconut meat 12 ounces pure. chopped (reserve a few for garnish) Directions: Blend the cashews. To freeze the ice cream mixture. until the mixture is perfectly smooth. food grade rose oil preferably. Young Living (or 2 tablespoons rose water) Pinch salt 1/4 cup coconut oil. see note below. About . If a commercial ice cream maker is unavailable.

Store ice cream in a sealed container in the freezer for up to 1 month. While the machine is incorporating the cherries. After incorporating the cherries into the mixture. scoop the ice cream into a serving dish and top with the crumble and sliced cherries.rawfoodhomerecipes. If using a shallow glass dish: When ice cream is frozen. If using ice cube trays: When the cubes of ice cream are frozen. remove them from the trays and store them in a sealed container in the freezer until ready to serve. then scoop into individual servings and store in a sealed container in the freezer until ready to serve. put ice cream cubes in a food processer to whip and soften. NOTE: If a commercial ice cream maker is unavailable: Skip step #4 and go on to the next step.RAWFOOD RECIPES FOR LIFE .com/almond-milk-based-raw-ice-cream/ Almond Milk-based Raw Ice Cream recipe from Raw Food Diet Inspiration Ingredients: ALMOND MILK BASE • • 2 cups of already soaked almonds (24 hours) 3 to 4 cups of water . add the frozen cherries. To serve. remove it from the freezer for a few minutes to soften. freeze in ice cube trays or in a shallow glass dish. HAPPINESS & HEALTH 3-5 minutes before the ice cream is ready. http://www. adding the frozen cherries and stirring to incorporate. slice a few reserved cherries for garnish. To serve. a few at a time. and allow the machine to continue running to incorporate the cherries.

put the milk back into the blender. cherries (optional) . raspberries. For the ice cream. strain through a milk bag or cheese cloth. and for strawberry or fresh fruit ice cream add fresh strawberries or any other fruit you like. HAPPINESS & HEALTH ICE CREAM • • • • 2 cups of young coconut meat 1 cup of agave nectar 1 cup of dates 2 tsp of vanilla extract or vanilla bean powder Directions: For almond milk base. Chill and serve! http://www.rawfoodhomerecipes. and blend.RAWFOOD RECIPES FOR LIFE . blend the nuts and water. For Chocolate Ice Cream add raw cacao powder. add the ingredients.com/raw-balinese-cacao-morning-shake/ Raw Balinese Cacao Morning Shake Have THIS instead of a “normal” chocolate milk! Ingredients: • • • • • • • • • • 2 cups water 1/4 cup pine nuts or cashews 3 tbsp raw cacao powder 2 tsp chia seeds (try MILA!) 2 tsp maca powder 1 tbsp mesquite powder (optional) 1 tbsp green powder 10 drops stevia or 2-3 tbsp coconut palm sugar 2 fresh or frozen figs 1/2 cup fresh or frozen fruit. strawberries.

not quite.I decided to post this earlier – a recipe by Chef Tina Jo. HAPPINESS & HEALTH • 1/2 cup ice Directions: Blend everything except the chia seeds and ice. Well.rawfoodhomerecipes.com/lava-cake/ Lava Cake Happy birthday to me. Enjoy! You may also like http://www. adjust the sweetness and flavor. Hope you love it as much as I plan to! This would definitely be awesome as a Christmas dessert. rough chopped 2 tsp hazelnut liqueur (or Bailey’s Irish Cream Liqueur) 2/3 cup cacao powder 1/8 tsp Himalayan crystal salt 1/8 tsp nutmeg 1/8 tsp cinnamon 1 tsp vanilla powder – do not use liquid extract GANACHE • • • • 3/4 cup agave nectar 3/4 cup cacao powder 1/3 cup virgin coconut oil.RAWFOOD RECIPES FOR LIFE . blend again until smooth and thick. melted 1/4 tsp Himalayan crystal salt . then add the chia seeds and ice. too! Ingredients: CAKE • • • • • • • • 3 cups hazelnuts 16 whole medjool dates.

place all ingredients in a blender and process until creamy and smooth. Add 2 tbsp of the chocolate ganache to the top of each cake filled ramekin. but check out Russell James’ Raw Chef Course Homestudy Launch Videos today to get the recipe! . Process again until the cacao is well blended throughout the entire mixture. Next add the cacao powder. nutmeg. Top the cakes with the remaining cake mixture evenly among the 4 cups. Again slightly press down to encase the chocolate ganache. HAPPINESS & HEALTH • 1 tsp maca Directions: Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal. For the ganache. not with the above. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact. Dehydrate at 40 degrees (105F) for 15 hours. approximately 2 tbsp of the cake mixture. then process again until the mixture begins to hold together. Store in an air tight container in the refrigerator for up to two weeks. Yield: 4 Servings Raw garlic bread? No. vanilla powder.RAWFOOD RECIPES FOR LIFE . Add the dates. cinnamon and hazelnut liqueur.

HAPPINESS & HEALTH You may also like http://www. finely grated 2 scoops Vanilla Chai Vega One All-In-One Nutritional Shake 2 cups pecans 1 tsp nutmeg 1 tsp ginger.rawfoodhomerecipes.RAWFOOD RECIPES FOR LIFE . dried and shredded 1 cup fresh dates 1/2 cup orange juice.com/raw-carrot-cake-with-vanilla-cashewicing/ Raw Carrot Cake with Vanilla Cashew Icing recipe found on the VEGA website Ingredients: CAKE • • • • • • • • • • • • 3 cups carrot. freshly squeezed 1 tsp ground cloves 1 tsp ground coriander ICING • • • • • • 1 1/2 cups cashews 1/2 cup water 2 tbsp agave syrup 3 tbsp coconut oil 1 tbsp vanilla 1/4 tsp salt Directions: . ground 1 tsp cinnamon 1/2 tsp orange zest 1/2 cup coconut.

HAPPINESS & HEALTH Soak cashews and pecans in separate bowls with water for 2-4 hours. Keep the icing and cake separate until serving. . rinse and place the nuts onto separate kitchen towels to gently roll them dry. Making sure your food processor is dry. including the ‘date paste’ and chopped pecans. Except for the icing ingredients. Vanilla cashew icing. Place in a container and refrigerate for a few hours to thicken up. Drain. Set aside. add the pecans and chop until crumbed. add everything in with the grated carrots. Add dates and orange juice in a food processor and blend into a smooth paste. Peel and grate the carrots finely and place in a bowl. blend all the ‘icing’ ingredients until creamy and smooth. Cover and chill for hours. Line a baking tray with greaseproof paper and spread the mixture to about 1 1/2cm in thickness.RAWFOOD RECIPES FOR LIFE .

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