Raw Food Recipes

I'll get right to the good stuff ... the recipes!

Fine & Dandelion Green Smoothie

Continuing with the raw green smoothies, I tried dandelion greens this week.

• 1 bunch dandelion greens, leaves & stems
• 1 banana
• 2 handfuls mixed frozen fruit
• 1 cup water

Combine everything in the blender until green and delicious!

Raw Cinny Pudding

• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut oil
• squeeze of fresh lemon juice
• agave or raw honey (to taste) I used 2 tablespoons
• 2 teaspoons ground cinnamon
• water (to make it blend to your desired consistency)

Combine everything in the blender until smooth. I topped it with a pinch more cinnamon.

I'm finally getting a bit more creative in the raw kitchen and coming up with my own recipes! My pudding creation came out so thick & creamy with just a hint of cinnamony flavour. I absolutely loved it! At first whiff it really reminded me of a spiced rice pudding (even though there's not a grain of rice in it).

Raw Creamy Carrot Soup

I really wanted to make a raw carrot cake, which required the pulp from juicing carrots, so I whipped up this creamy soup with the juice and a few other ingredients.

• 1 cup fresh carrot juice
• 1 avocado
• 1 stalk of celery, diced
• 1 roma tomato, chopped
• 1 inch piece of ginger
• squeeze of fresh lemon juice
• dash of fresh thyme leaves
• splash of olive oil (cold-pressed)
• sea salt (to taste) I added 1/2 teaspoon

Combine everything in a blender until smooth.

If you have a high speed blender you probably won't need to juice the carrots first, they can go right into the blender. Last summer I tried to make a carrot soup without juicing the carrots and it didn't turn out well. This method (juicing) works best for me.

Averie's Peanut Butter Cups (recipe from Love Veggies and Yoga blog)

I instantly fell in love with these quick and easy peanut butter cups when I read the recipe on Averie's blog. If you want to make them raw you can use the chocolate recipe I posted previously with a raw nut butter filling. I had some carob chips leftover that I wanted to use up before my trip, so I went with that. I also didn't have any nutritional yeast as is used in the original recipe, so I used the thicker peanut butter at the bottom of my jar. This recipe makes 2 desserts. CAUTION: Carob has a distinctively bolder taste than dark chocolate, which not everyone enjoys. You can easily sub in a dark vegan chocolate chips instead. So many possibilities with this recipe!!

• 1 cup carob chips
• 2 teaspoons nut butter
• 2 paper muffin liners

Heat half the carob chips in a double boiler (or microwave). Be careful not to burn! When the carob is liquefied, pour a layer into the bottom of the muffin cups and spread evenly. Set aside for a few minutes to harden. Then spoon the nut butter into the middle. Heat the other half of the carob and pour into the muffin cups on top of the nut butter. Spread the carob evenly. Set aside for about half an hour to harden completely. I put mine in the fridge, but I think that made it too hard. When you're ready to eat, simply peel off the paper cup and consume.

Looks surprisingly like the candy you buy in the store, but tastes a lot better!