• Archive for November, 2012

    Free-Range Nut Loaf & Sundried Tomato Gravy

    by  • November 20, 2012 • entrees, Holidays, recipes • 0 Comments

    Free-Range Nut Loaf

    Serves 6

    ½ cup almonds

    ½ cup walnuts

    ½ cup sunflower seeds

    1 celery stalk

    1 scallion

    1 carrot

    4-6 sundried tomatoes, soaked 1-2 hours

    2 dates, pitted & soaked 1-2 hours

    ½ green or red pepper

    1 Tbs fresh parsley

    1 clove garlic

    ½ tsp thyme

    ½ tsp rosemary

    ½ tsp basil

    ½ tsp cumin

    ½ tsp sea salt

    1/2 cup shredded sweet potato or squash

    Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

    NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

     

    Sundried Tomato Gravy

    8 sundried tomatoes, soaked 1-2 hours

    2 Tbs olive oil

    1 cup water

    ¼ cup raisins

    ¼ cup yellow onion

    pinch sea salt

    Blend in food processor or blender until creamy.  Serve over nut loaf.

    Pumpkin Pie

    by  • November 16, 2012 • Holidays, recipes, sweets • 2 Comments

    This pie RAWKS! Your whole family will enjoy it!

    Pumpkin Pie

    Crust:

    1 cup almonds

    1 cup walnuts

    ¾ cup dates

    pinch sea salt

    Set this aside: ¼ cup of shredded coconut or almond flour

    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

    Filling:

    3 cups squash or pumpkin

    ½ cup maple syrup

    ½ cup cashews or macadamia, soaked 1-2 hours

    1/3 cup coconut oil

    2 Tbs cinnamon

    1 Tbs fresh grated ginger

    ¼-½ tsp nutmeg

    1/4-½ tsp cloves

    1/4-3/4 cup of water (start with ¼ & add more if needed)

    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with banana pecan ice cream!

     

    Banana Pecan Ice Cream

    4 frozen bananas

    1 cup pecans

    2 vanilla beans or 2 tsp vanilla

    1/4 tsp sea salt

    2 Tbs sweetener

    1 tsp cinnamon

    pinch nutmeg

    1/2 cup water

    Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream.  Serve right away or place in a dish in the freezer.

    Un-roasted Veggies

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    Simple & raw-licious as a Thanksgiving side dish!  🙂

    Un-roasted Veggies

    Makes 4 servings

    2 cups cauliflower

    2 cups broccoli

    8-10 brussel sprouts, sliced

    2 carrots, shredded1/2 red pepper, diced

    2 cloves garlic, minced

    1/3 cup olive oil

    2 Tbs maple syrup

    3 Tbs coconut aminos or soy sauce

    Toss all ingredients together in a bowl–mix well.   Place on a teflex sheet in the dehydrator for 2 hours at 115.

    Holiday Stuffing

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    This stuffing is RAWsome … it will be good for your raw foodie & cooked foodie friends alike!  So good!

    Stuffing
    Makes 6-8 servings
    1/2 cup sunflower seeds, chopped
    1/2 cup walnuts, chopped
    1/2 cup pecans, chopped
    3-4 celery stalks, minced
    3-4 scallions, minced
    1 cup fresh cranberries cut in half
    ½ cup raisins
    2 medium apples, diced
    juice from 1 orange
    2-3 Tbs maple syrup or coconut nectar
    1 tsp sea salt
    2 tsp rosemary
    2 tsp thyme
    2 tsp parsley

    Chop nuts in food processor until a chunky flour forms.  Place in large bowl & add reaming ingredients.  Serve as is or warm in dehydrator for anywhere from 2-4 hours.

    Cranberry Orange Relish

    by  • November 16, 2012 • Holidays, recipes, side dish • 0 Comments

    Cranberry Orange Relish
    Makes 1 medium bowl
    2 cup of cranberries
    1 tsp cinnamon
    2 Tbs orange zest
    1 orange, peeled
    2-3 Tbs maple syrup or coconut nectar
    Blend ingredients together in food processor until smooth.  Strain mixture & serve.

    I recommend doubling this recipe if you are making it for a group of people.  It’s so yummy & it disappears quickly!  🙂

    Powered by Veggies Photo Shoot with Lola Studios

    by  • November 9, 2012 • community • 2 Comments

    I had the best time with Lauren of Lola Studios last weekend!

    I went in for a stylized Girl Gone Raw photo shoot and Lauren nailed it!  🙂 Lauren had a creative vision of playing off of Rosie the Riveter and it was really fun to see her bring all of the pieces together to make it happen!

    It all started with a little makeup by makeup artist Caylee Patenaude.  Caylee did a great job of keeping the makeup fun and light with an extra punch of color on the eyes.

    Once the makeup was in place, we put on my bandana and then headed to the bathroom to put on the veggie tattoos from tattly.com.  I had never wanted a real tattoo before I saw these veggies falling down my arm.  Is there anything cuter?  I LOVE THEM!  🙂

    With the veggies in place we headed back to the studio for the shoot.  Lauren made it easy, fun and natural and after a few minutes of a few different poses, we were done!

    The stylized photo shoot was so much fun and I love the photo that Lauren captured.  It says everything I wanted it to about raw food & my business … fun, radiant, passionate and healthy!  I encourage anyone with their own business or a theatrical idea that they would like to bring to life to contact Lauren for a RAWsome shoot!

       

      www.lola-studios.com

    Cheezeball

    by  • November 9, 2012 • entrees, recipes, salads, snacks • 0 Comments

    Cheezeball

    1 Tbs chia seeds, soaked in 3 Tbs water for 10 minutes

    3/4 cups cashews

    3/4 cups pumpkin seeds

    1/2 red pepper

    1/3 – 1/2 cup water

    1 clove garlic

    1 Tbs nutritional yeast

    1 Tbs lemon juice

    1 Tbs olive oil

    1 tsp turmeric

    1 tsp sea salt

    Place all ingredients in a food processor or high speed blender and blend for 2-3 minutes until smooth and creamy.  Scoop mixture out onto a plate and place in fridge for 1 hour to set and thicken.  Remove cheese from fridge, shape into a ball and roll in crushed pecan or almonds.  Serve with crawkers and fresh veggies.

           

      The cheezeball also makes a rawlicious spread for collard wraps!  🙂  ENJOY!