Archive for the ‘Raw Recipes’ Category
This biscotti is delicious and very festive and pretty with all of the flecks of red from the cranberries and gojis and bits of green and brown from the pumpkin seeds, hazelnuts and chocolate. It is just very lightly sweetened with maple sugar. If you are a chocolate lover and wanted to get very festive after they are dehydrated you could dip one end into some melted chocolate and sprinkle with almond pieces. I love the idea of doing this but I never have as I love the taste of them as they are just plain and they always get eaten before I get around to trying this. || Read more
This raw version of corn chips makes one of my favorite snack foods super nutritious and something you can feel good about eating. No more guilty junk foods. Eat delicious snacks that you can feel great about! These chips are dehydrated until they are crispy. The process of drying at lower temperatures enables the chips to retain the ingredients original nutrition and high level of enzymes. The corn chips are made from sprouted buckwheat, flax seeds and organic corn and are lightly spiced and salted with a hand harvested mineral rich salt. || Read more
I love jicama fries! They are a little different than french fries in their texture but they are delicious and totally satisfy that salty, crunchy, fried craving you may get every once in awhile. As long as you realize that it is not an exact substitute and to expect a bit of a different texture, then you may find yourself craving these after trying them the first time instead. They are super healthy if you are comparing them to anything deep fried, but are they the healthiest thing on the raw foods menu.. maybe not. Nothing beats greens imho, but that being said.. if you can stop at just one plateful, and combine them with other healthy foods, then these fries totally rock!! || Read more
I have been thinking lately about my plans for this website. One of my goals is to get up my favorite recipes that can sustain anyone on a 100% raw lifestyle or can up the health quotient of any diet. I have a collection of these favorite recipes that I make and eat regularly. Most are my own recipes but sometimes I come across a delicious super healthy dish and love it when I can share that also. Anson made this soup at one of Fatma’s pot lucks a couple years ago. This soup is really delicious and I’m happy that he loves to share too! || Read more
Homemade salsa, bursting with fresh flavors is the best and this salsa recipe has a wonderful combination of spices. One of the ingredients that really adds to it is the subtle flavor that a few celery leaves chopped up and added gives to it. They are undetectable but give it a bright fresh and slightly unique flavor. You can easily adjust the spiciness by adding more or less chili powder and jalapeno to it. If you like it spicy consider adding another type of chili to it also, from simply adding a little cayenne to it to adding other types of ground chilies. Combining different types of chilies adds depth to the salsa flavor. There are so many types of chilies you can try! If you like a smoky flavor, a little chipotle would make a great addition also. Salsa is a great place to get a little creative and experiment with using different chilies. || Read more
This ketchup recipe is awesome because it tastes great but also because it is so healthy. Commercial ketchup is so full of processed sugar; it is one of the first ingredients! This raw version is sweet also, but the sweetness comes from Medjool dates which combine so well with tomatoes that you can’t tell where the sweetness comes from, and they are filled with loads of minerals and nutrition also packed in. As with all raw foods, it is also rich in enzymes, which are so beneficial for our bodies. || Read more
Olive tapenade is a wonderful savory spread for on crackers. It;s great as an appetizer or as a snack. I like using black kalamata olives to make this but you can use many other types. For green olive tapenade just switch to green olives. Similarly the herbs used can be changed to change the taste. I like my olive tapenade a little garlicky but not spicy, for the most part. But again, you can change this by adding a little chili, cayenne, sambal or favorite hot sauce if you would like some spice and lowering garlic if you prefer less. This is my favorite way to make olive tapenade and so this recipe makes a good guide to go by. || Read more
