• 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