Category Archives: Recipes

Almond Butter

Almond Butter

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1 cup almonds (soaked and dehydrated)
1/4 cup Coconut Nectar
1 tsp salt

In a food processor place almonds.  This is the easiest and cleanest way I have found to make this wonderful butter.  This takes a while… about 10-13 min in total processing.

Once the almonds have turned into a nut butter place in bowl and fold in coconut nectar and salt.

 

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* Use  Raw Vanilla Bean or Pure Powder
** Use Pink Himalayan Salt
***Always use Organic when Possible***

Raw “Snickers”- With Pistachio’s instead of Peanuts!!

Raw “Snickers”- With Pistachio’s instead of Peanuts!!

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Raw Caramel Drizzle:
1/2 cup dates
1/3 cup Coconut Nectar
1 tbsp Coconut Oil
1tsp *vanilla
1tsp **salt

Place all ingredients in a High Powered Blender or food processor and process for 3-5 min. or until caramel like consistency. Take out 1/4 cup of caramel and set aside for later.

Nugget
1/2 cup raw caramel left over from above.
2/3 cups macadamia nuts

Nuts
1/4 cup pistachios
Now add 2/3 cup macadamia nuts.  Blend until smooth dough like consistency.  Use a spoon and place bite size nuggets on wax paper.  Push a layer of pistachios onto of the nuggets and place in freezer for 10 – 20 min.
Once they are hard, drizzle the raw caramel from earlier on top of the pistachios and place in freezer for 10 more min.

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Raw Chocolate Recipe:Here

Once frozen  hard, dip each nugget in chocolate bottom first.  The cover top with spoonful of raw chocolate and freeze.  Re dip until covered.

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* Use  Raw Vanilla Bean or Pure Powder
** Use Pink Himalayan Salt
***Always use Organic when Possible***

 

Rawmond Joy

 

Rawmond Joy

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1 1/2 cup shredded coconut
1/3 cup macadamia nuts
1/3 cup Coconut Nectar
1/4 cup Cocoa Butter (melted)
3 dates
1 tbsp Coconut Oil
1tsp *vanilla
1tsp **salt
12 almonds (soaked and dehydrated)

Place all ingredients except for almonds in a food processor and process for 3-5 min. or until dough like consistency.  Use a spoon and make bitesize nuggets on wax paper.  Place one almond on top of each coconut nugget.  Place in freezer for 10 min.

Once they are hard.  Dip in Raw Chocolate and place in freezer until they set.  They are best kept in fridge until served.  Enjoy!

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* Use  Raw Vanilla Bean or Pure Powder
** Use Pink Himalayan Salt
***Always use Organic when Possible***

Almond Milk

 

Almond Milk

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24 oz.  Water or Coconut Water or both.
1 cup Almonds (Soaked and Sprouted 8 hours)
6 Pitted Dates
1 teaspoon *Vanilla

Place everything in a Blender.  Blend for about 1 minute or until smooth.  Strain with straining bag or cheese cloth.  Serve Chilled.

For added bonus:  Add 2 Tbsp. Raw Cocoa Powder and a dash of **salt.

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* Use  Raw Vanilla Bean or Pure Powder
** Use Pink Himalayan Salt
***Always use Organic when Possible***

Super Greens Juice

Super Greens Juice

SuperGreen

I was cooking dinner for my boyfriend’s son… Stir Fry Veggies.  I used broccoli heads, brussel sprouts, carrots, and spinach, collard greens.  I juiced the left over carrot greens, broccoli stem, and collard greens,  spinach, cucumbers, apple, lemon, and ginger.  I juiced all of this and made a super green juice.  It tasted great and and I always fell better using the trimings instead of having to throw them all away. *Just remember to always use Organic.  That way you can use all the parts of fruits and veggies.

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Kale Chips (BBQ)

Kale Chips (BBQ)

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These are a great replacement for bagged potato chips and processed crackers!!

1 bunch Kale
1 cup almonds (soaked 8+ hours)
1/2 cup sun dried tomatoes (soaked 4+ hours)
+2 cups purified water for soaking (use)
6 dates
1 Tbsp salt*
1 tsp pepper
1 lemon (juiced)
1 clove garlic
1/4 cup Raw Amino Acids

Place all ingredients except for kale in a High Powered Blender or food processor.  Process until desired smooth constancy depending on blender or food processor.

De-stem and was all kale.  Rip into small pieces and place in large mixing bowl.  Pour in BBQ mixture and mix with hands until all kale is evenly coated.

Dump on Teflex sheet and dehydrate at 105 degrees for 8 hours.  Remove Teflex sheet and continue to dehydrate until desired crunch… up to another 8 hours.

Enjoy!

 

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** Use Pink Himalayan Salt
***Always use Organic when Possible***

Rawk Baby Chili

Rawk Baby Chili

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This is a great recipe for beginners because it is super delicious and super easy.

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1 portabella mushroom
1 cup almonds (soaked for 8+ hours)
1 cup carrots (chopped)
1/2 cup celery (chopped)
1/2 cup onion
1/2 cup red pepper
1/2 cup sundered tomatoes (soaked 4+hour)
+ 2 cups purified water for soaking (use)
2 Tbsp olive oil (cold pressed
3 dates
2 Tbsp oregano
1/4 cup Raw Coconut Aminos
1 tsp cayenne
1 tsp chili
1 tsp cumin
2 tsp apple cider vinegar
1 clove garlic
-salt and pepper if needed

***Soak your almonds over night.  You can soak your tomatoes too,  but you only need them to soak for half the time.  Be sure to use purified water, because we are going to use the water we soak the sundried tomatoes in.

Put carrots and almonds into a food processor or blender and process until the carrots and almonds are good and mixed together… doesn’t need to be smooth.

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Chop the rest of the veggies into tiny chunks and pour into a big mixing bowl along with the carrot and almond mixture.

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In a High Powered Blender or cleaned food processor blend the rest of the ingredients into a smooth sauce.  Pour into the big bowl on top of other ingredients and mix together.  This will start to resemble chili very fast.

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Top it off with some RAW sour cream.

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Recipe makes up to 8 servings and stores in fridge for up to a week.

** Use Pink Himalayan Salt
***Always use Organic when Possible***