Category: raw food

Kimchi

We have so much cabbage, so I made Kimchi!

  • 1 cabbage
  • 1 daikon (Japanese white radish) or 50g red radish (about 5)
  • 1 carrot
  • 1 yellow onion (about 1)
  • 2 chopped garlic cloves
  • 2 teaspoons chopped fresh ginger
  • 3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
  • 2 tablespoons sea salt (or weight equivalent to 2% of total weight)
  • 1 tablespoon dried fish or shrimp sauce* (optional)
  • Cut the cabbage and the onion into small pieces.
  • Grate the daikon and carrot.
  • Chop the garlic and ginger very finely.
  • Mix all the ingredients in a large bowl.
  • Wait 15 minutes, until the vegetables have released their liquid.
  • Put in each jar and compress well.
  • Add a weight and close the jar.
  • Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.

Cherry Tomato, Avocado, Basil Salad

This is a quick and easy salad from Patricia Wells.

  • 40 cherry tomotoes halved
  • 1 avocado, diced
  • 3 green onions, sliced thin
  • 1/4 fresh basil, cut into chiffonade
  • 1 tbsp basil oil
  • 2 tsp lemon juice
  • Salt

Gently toss all the ingredients together in a large bowl.

Serves 4.

Vegan Raw Caramel Bars

This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!

Ingredients

    For the base:
  • 1 c raw organic cashews, soaked for an hour and drained
  • 6 organic medjool dates (pitted)
  • 1 c organic shredded coconut 
  • Sprinkle of Himalayan pink rock salt
    For the caramel:
  • 1/2 c organic tahini
  • 1/2 c agave syrup
  • 1/4 c organic coconut oil or coconut butter (liquefied)
  • 1 tsp vanilla extract l
  • Large pinch Salt
    For the chocolate topping:
  • 1/2 c cacao butter or coconut oil
  • 3 tbsp organic raw cacao
  • 1/2 tsp organic cinnamon
  • 2 tbsp organic dark agave syrup
  • 1/2 tsp vanilla extract

Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.

Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.

Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.

Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!

Corn and Pepper Tortillas

These are so good – they are considered raw since they are dehydrated!

  • 3 c corn, of frozen thaw and rinse
  • 1 1/2 c chopped red pepper
  • 3/4 c ground golden flax meal
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 2 tsp ground cumin

Toss all ingredients in a food processor and pulse until almost smooth.

Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.

Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.

When dry and pliable, remove and use or refrigerate.

Makes 10 – 14 tortillas.

Spinach Wraps

These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.

  • 4 medium zucchinis
  • 3 cups spinach
  • 1/3 cup ground flax
  • 1 tsp salt
  • Pepper to taste
  • Chop the zucchinis into large chunks and add them to a high speed blender.  Blend until it is running smoothly through the blades.
  • Add the spinach and blend again until smooth.
  • Add the flax, salt, and pepper, and blend briefly to combine.
  • Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
  • Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
  • Turn the dehydrator off and leave the wraps inside overnight.  They should be soft.

Makes 6.

Spinach Wraps

I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

  • 3 c spinach
  • 1 c parsley
  • 1 – 2 c water
  • 1 flaxseed meal
  • 1 c chopped green apple
  • 1/2 c chopped onion
  • 1 clove of garlic
  • 1 tsp Himaplayan pink salt

In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.

    • Makes 6 – 8.

    Raw Brownie Truffles

    Trying to kick sugar is hard! These little raw truffles make it so much easier!

    • 1/4 c raw pistachios
    • 1 c raw walnuts
    • 14 medjool dates, pitted
    • 1/2 c cocoa powder
    • 2 tsp vanilla extract
    • 1/8 tsp salt

    Grind pistachios in a food processor into a fine dust, place on a plate.

    Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.

    Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.

    Place in a container and store in the fridge.

    Makes about 30.

    Red Pesto Gnocchi

    This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.

    • 10 sun dried tomatoes
    • 1 clove garlic
    • 1/2 tsp crushed red pepper
    • 6 tbsp olive oil
    • 20 salt cured olives, pitted
    • 2 tsp fresh thyme
    • 1 tbsp rosemary
    • 1 package gnocchi

    Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.

    Cook gnocchi according to package.

    Toss with sauce and serve.

    Serve 4.