• Valentine Chocolates

    by  • February 12, 2012 • 0 Comments

    Valentine Chocolates
    1/4 cup of melted coconut oil (melt in the dehydrator)
    1/4 cup of melted cacao butter (melt in the dehydrator)
    1/4 cup of agave or maple syrup
    1/4 cup of raw cacao powder
    pinch of sea salt
    *You can use all coconut oil or all cacao butter if you only have one of them.

    1.  Place your coconut oil & cacao butter in bowls in the dehydrator at 115 for 1/2 hour to melt them.

    2.  Combine all ingredients together in a bowl that pours or a liquid measuring cup.
    3.  Stir together with a wisk until really well combined.
    4.  Pour chocolate mixture into ice cube trays, silicone ice molds, chocolate molds or onto wax paper boats that will contain the chocolate (see photo at right).
    5.  Sprinkle all if your favorite things into the molds:  raisins, cashews, pecans, shredded coconut, chia seeds and a little sea salt.  YUMMMM!
    7.  Place chocolates in freezer to set for 10 minutes.
    8.  Remove them from freezer and pop them out of their molds.  Arrange chocolates on a plate & store them in the fridge until you are ready to eat them.
    4.  Dip fresh fruit into the chocolate mixture, then dip chocolate covered fruit in shredded coconut & place on a cookie sheet lined with wax paper.
    5.  Place cookie tray with fruit into the freezer to set for 10 minutes.
    6.  Remove cookie sheet from freezer, arrange fruit on a plate & place in fridge until you are ready to eat them.


    Gingerbread Men Cookies

    by  • December 18, 2011 • 0 Comments

    Gingerbread Men
    Makes 15-18 cookies
    1 cup sprouted/soaked buckwheat, soak buckwheat for 1/2 hour, rinse & drain
    1 apple, diced (skins on is fine)
    1/2 cup pecans
    1/3 cup maple syrup of agave (or a little more if you like it real sweet)
    1 Tbs grated ginger (or a little more if you like it real gingery)
    1/4 tsp cinnamon
    a pinch or 2 sea salt
    Combine all of the ingredients in a food processor & blend until smooth & creamy.  Spread onto a teflex sheet (a little more than an 1/8 inch thick) & dehydrate at 110 for 8-9 hours.  Remove from dehydrator & peel the teflex sheet off of the ginger bread.  Place the gingerbread on a cutting board.  With your cookie cutter, cut out your gingerbread men & place them back on the dehydrator sheet and dehydrate for another 6-8 hours.  Chill cookies & then ice them!

    1/2 cup cashews
    2-3 Tbs maple syrup or agave
    2 Tbs coconut oil
    1/2 cup water (or a little more as needed)
    pinch sea salt
    Blend ingredients in a high speed blender until smooth & creamy.  Pour into a ziplock baggie & chill in the refrigerator.  Once chilled, cut the tip of off a corner of the baggie & squeeze icing out & decorate cookies.  EAT UP!

    This recipe works great for a gingerbread house too … just dehydrate it a little longer to get it sturdier! Decorate with raw chocolates, raspberries, blueberries & grapes & then eat up!

    Green Coco Curry Wraps

    by  • November 22, 2011 • 0 Comments

    Green Coco Curry Wraps

    Makes 8 wraps
    2 cups of young coconut meat
    2 cups of spinach
    2 cloves of garlic
    1/2 cup of water (add more if needed)
    1 tsp sea salt
    Place ingredients in the blender & blend until smooth & creamy. Spread mixture onto 2 teflex sheets, about 1/8 inch thick, & dehydrate for 5 hours at 115 (or overnight is fine). Peel off of teflex sheets. Trim the crispy outer edges of wrap sheet off & then cut each sheet into 4 squares to use as wraps. Store in fridge with saran wrap in between each wrap.

    Veggie Filling:
    12 lettuce leaves
    2 carrots, julienned
    1 1/2 cups of shredded cabbage
    2 cups of broccoli, chopped
    2 apples, chopped
    ¼ cup of raisins
    ½ cup of cilantro, chopped

    1 cup of cashews
    1-2 cloves of garlic
    1 ½ tsp curry powder
    2 Tbs lemon juice
    1/8 inch slice of ginger – optional
    ½ tsp sea salt
    ½-1 cup of water or coconut water
    Blend until smooth & creamy.

    Set lettuce leaves aside. Pour sauce over remaining veggies & toss well.
    Place a lettuce leaf on a wrap, top with veggies & sauce & roll up. Slice wrap in half at a diagonal & eat up! Repeat.

    Pumpkin Pie

    by  • November 21, 2011 • 0 Comments

    Pumpkin Pie
    1 cups of almonds
    1 cup of walnuts
    ¾ cup of dates
    pinch of 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.

    3 cups of squash or pumpkin (I like to use a mix of buttercup & butternut squash)
    ½ cup of maple syrup
    ½ cup of macadamia nuts, soaked
    ¼ cup of coconut oil
    2 Tbs cinnamon
    1 Tbs fresh grated ginger
    ¼-½ tsp nutmeg
    1/4-½ tsp cloves
    1/4 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 overnight (or place in freezer for a coule of hours) before serving.

    Whipped Cream:
    1 cup of cashews
    ½-1 cup of water
    1 vanilla bean-scraped
    2-3 Tbs maple syrup or agave
    ¼ of a lemon, juiced – optional
    ½ tsp cinnamon – optional
    Blend ingredients in a high speed blender until smooth & creamy.  Serve on top of pumpkin pie.  Yummmmmmmmmm!

    NOTE:  Turn recipe into pumpkin cheezecake by using 2 cups creamy nuts (macs or cashews) and 1 cup pumpkin instead of listed pie measurements & get out a spring form pan.

    Hearty Chili

    by  • November 4, 2010 • 0 Comments

    This chili is one of my favorite dishes for Fall!  It’s great served warm on top of a jicama rice or served cold on a lettuce leaf.  And it’s one of those dishes that appeals to everyone!

    Rawkin’ Chili

    Veggies & Spices:
    3-4 medium to large tomatoes, diced
    2 cups corn cut fresh off of the cob, or thawed frozen corn
    1 green pepper, diced
    1-2 cloves garlic, minced
    ¼ cup red onion, diced
    2 Tbs olive oil
    ¼ cup of chili powder
    dash cayenne
    2 Tbs coconut aminos or soy sauce
    1 tsp curry powder
    ½ tsp cumin
    1 Tbs honey
    Place chopped veggies in a large bowl.  Mix remaining ingredients together & pour over veggies to coat.

    Chili paste:
    1 orange, peeled
    1/2 cup dates, pitted
    1/2 cup sundried tomatoes, soaked 1-2 hours
    ½ cup yellow onion
    Blend in food processor to form a paste.  Mix paste into veggie bowl & you have your Rawkin’ Chili.  Top with Sour cream, sliced avocado & diced cilantro & eat up!

    Sour Cream:

    1 cup cashews, soaked 1-2 hours

    1/4 cup yellow onion

    ¼-1/2 cup water, add as needed

    1 tsp nutritional yeast

    1 tsp apple cider vinegar

    1/2 tsp sea salt

    Mix ingredients together in food processor or high speed blender until smooth and creamy.

    Enjoy your chili topped with sour cream!  🙂 

    Eat as is or warm in the dehydrator for several hours.

    Happy Burritos

    by  • July 22, 2010 • 0 Comments

    GGR Happy Burritos
    serves 4
    4 red cabbage leaves
    1 GGR guacamole recipe*
    1 GGR “cheese” recipe*
    1/2 cup shredded carrot
    1/2 cup shredded zucchini
    1 portobello mushroom, sliced
    1/2 onion, sliced
    1/2 cup sunflower sprouts

    Marinate mushroom & onion in a couple of tablespoons of coconut aminos or nama shoyu for 5-10 minutes.  Separate cabbage leaves.  Fill bottom of leaves with guacamole & then top with shredded carrots & zucchini & then add the marinated mushrooms & onions.  Add several dollops of “cheese” & top with sunflower sprouts.  Eat up!  🙂

    Girl Gone Raw Guacamole
    1 avocado
    1 tomato
    ¼ cup yellow onion
    1 handful cilantro
    1 Tbs olive oil
    juice of ½ a lemon or lime
    ½ tsp sea salt
    Place ingredients in food processor & blend to desired texture.  You may want to start by pulsing the onion & cilantro & then add the other ingredients.

    Girl Gone Raw’s Favorite Cheese:
    1 cup cashews, soaked 2 hrs
    ¼ cup yellow onion
    ½ tsp sea salt
    ½ water, or more as needed
    Place everything except water in food processor & blend.  Add water as needed for a creamy consistency.  Serve as a cheese spread or as a dip.

    Cashew Cilantro Burger

    by  • July 22, 2010 • 0 Comments

    These burgers are quick, delicious and very portable!  I hope you enjoy them as much as I do!

    Cashew Cilantro Burgers
    makes 4 burgers
    1 cup cashews
    5-6 sundried tomatoes, soaked
    1 handful cilantro (or try basil or dill)
    pinch sea salt
    Place all ingredients in a food processor & blend until mixture clumps into a ball.  Form mixture into 4 burger patties.

    1 tomato, sliced
    1 avocado, sliced
    4 basil leaves
    4 lacinto or curly kale leaves cut in half
    1/2 cup nut cheese from “Happy Burrito” recipe

    Assembly:  Place 1/2 kale leaf on plate followed by 1 slice of tomato, burger, basil, avocado & nit cheese.  Top with other 1/2 of kale leaf & eat up!

    This is a picture from a raw food picnic we took to one of the quarries on Vinalhaven … it was a heavenly outing!

    Almond Feta Cheeze

    by  • May 24, 2010 • 0 Comments

    Almond Feta Cheese
    1 cup raw almonds, soaked & skins removed
    1/4 cup lemon juice
    1 clove garlic
    1  tsp sea salt
    1/4 cup olive oil
    1 Tbs fresh thyme
    1 Tbs fresh rosemary

    Soak almonds in water overnight.  Peel almond skins off of almonds by squeezing almonds in between fingers.  Puree peeled almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 5 minutes or until really creamy.  Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth (or place in a nut milk bag). Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for several hours.  Take out of cheese cloth & form into a 6”  round of cheese, about 3/4 inch thick & place on plate (or you can dehydrate it for 4-6 hours to harden it up).  Combine 1-2 Tbs olive oil with herbs & drizzle over your cheese ball.  Serve with veggies, crackers or cut up for on top of salad.


    Strawberry Sorbet

    by  • May 12, 2010 • 0 Comments

    Strawberry Sorbet – serves 4
    2 frozen banana broken into pieces
    12 frozen strawberries
    1/4 cup almond milk (see my recipe page to make your own)

    Place ingredients in food processor or high speed blender & blend until smooth like soft serve ice cream.  If you are using a food processor, you will need to scrape the sides down a few times to get it going.  Immediately serve in ice cream dish & top with a fresh, sliced banana or fresh, sliced strawberries or a dash of cinnamon.  If it feels a little too soft, pop it in the freezer for 20 minutes.

    A delicious & refreshing dessert!

    Almond Milk

    by  • May 3, 2010 • 0 Comments

    Almond Milk
    1 cup raw almonds*
    5 cups water
    1 vanilla bean
    4 medjool dates
    1/2 tsp cinnamon
    pinch sea salt
    Place all ingredients in blender & blend until almonds are chopped up.  Strain almond milk through a nut milk bag or a strainer & drink up.  Almond milk stores great in fridge for 4-5 days–just stir before drinking.

    *soak almonds in water overnight if possible / I like my milk almondy, but you can use as little as 1/2 cup of almonds for this recipe