Below you'll find a list of all posts that have been categorized as “Raw”
Homemade kombucha has been on my kitchen wishlist for over a year now. For one reason or another, every opportunity I’d had to learn the process fell through, until recently when I reconnected with a good friend from herb school. Kombucha is a wonderful, cleansing, probiotic-rich fermented tea long celebrated in China for its many healthful and healing properties. It …
This super-satisfying raw dessert is a slight variation on the lemon raspberry version I premiered last year. The fruit topping, a blend of fresh strawberries, lemon, and basil leaves, provides a bright, tangy note to cut the creamy richness of the cashew-based cake. Adapted from The Rawtarian and Loving it Raw Yield: 24 small servings Cook time: 30 minutes, plus time …
Prickly pear fruit can appear intimidating, but it is sweet, delicious, and full of nutrients. This smoothie is made with ripe mango and well-hidden parsley, offering a tasty, colorful and healthful snack your little one will love. It can also be frozen into popsicle molds. Yield: 24 ounces, 6 (4-ounce) smoothies Cook time: 15 minutes Ingredients: 5 fresh prickly pear …
These all-raw truffles are rich, creamy, stuffed with sweet, fresh mango and rolled in unsweetened cacao powder. With no added sugar and tons of health benefits, they’re totally guilt-free and, in fact, recommended in a dosage of one to three per day, as needed for joy and smiles. Yield: About 2 dozen truffles Cook time: 2 hours Ingredients: All ingredients …
This nutrient-packed spinach dip is made with broccoli, garlic, green onion, avocado, and lime. Soaked cashews and coconut milk lend a smooth creaminess and a bit of nutritional yeast gives it that nice cheesy flavor. Each serving packs about 6 grams of protein, with good doses of potassium and B and C vitamins. Yield: About 4 cups, appetizer for 8 …
Last week, I offered up a little tutorial on making your own horchata, or spiced rice milk agua fresca. While this creamy, sweet refreshment is traditionally made with long-grain white rice (and can be made with any number of other ingredients including basmati or jasmine rice, nuts, seeds, etc.), a recent experiment with just the opposite—short-grain brown—yielded surprisingly delicious results. The …
The idea for these wonderfully tasty banana crepes comes once again from the raw queens, my friends Misha and Tosca. I added chipped coconut and a couple of tablespoons of organic grapefruit marmalade to their cashew cream filling, which creates a few layers of complex, tropical flavors that all hit your tongue in different waves. Adapted from Raw Food Recipes. …
To make these roll-ups rawesome, strips of yellow squash are softened with a little olive oil and salt before being stuffed with a creamy pesto “cheese” made from soaked cashews. They’re great all by their lonesome, and also lovely topped off with a bit of raw marinara sauce. Yield: Makes 3 to 4 dozen rolls Cook time: 30 minutes Ingredients: …
Fresh, creamy and dairy-free, this is a tasty and economic spin-off on the classic basil-and-pine nut pesto. Tweak the ratio of nuts to fresh cilantro and oil to refine the texture to your liking, and be sure to taste for salt (and any other additions you desire) before serving over chicken, fish, pasta or on its own as a dip. …
Quick to make and quicker to disappear, this rich, decadent fudge cake is made with all raw, whole ingredients, packing lots of nutrition and no sugar or dairy. Save all of your date-soaking water—you’ll only need about 3/4 cup for the cake, but store the rest in a jar in your fridge and use it to sweeten tea, oatmeal, etc. …
