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!
makes about 12 pumpkin bites
1 cup of cashews
1/4 cup plus 1 Tbs of goji berries, soaked 10-15 minutes on water
1 Tbs coconut oil
1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
pinch of sea salt
Place ingredients together in a food processor & blend until a doughy mixture forms. Shape into balls.
2 Tbs raisins
fresh herb stems cut into 1/2 inch pieces
Flatten raisins with your finger & then cut into quarters to create the eyes. Cut raisins in half to create the mouths. Gently press features into pumpkin bites. Cut herb stems into pieces & stick in the top of your pumpkins. Place pumpkins in fridge to firm up. ENJOY!
Ice Cream Sand-Witch Hats
makes about ice cream 12 sand-witch hats
3 bananas, peeled, broken into pieces & frozen
1 cup of spinach, chopped
2 Tbs of raw coconut sugar, agave nectar or maple syrup
1-2 Tbs water
Place ingredients in a high speed blender or a food processor & blend until a soft serve ice cream consistency is achieved. If you are using the food processor, you may have to scrape it down a few times & add a little more water. Place “ice cream” in a bowl & place in freezer for 1-2 hours to harden a little more.
1 cup of walnuts
1 cup of pitted medjool dates
3 Tbs of carob or cacao (cocoa) powder
Place ingredients in a food processor & blend until a dough forms. Sprinkle some almond flour down on a cutting board & roll dough out to 1/4 inch thinkness. Cut into triangles & then shape each triangle into a witch hat by hand.
Remove “ice cream” from freezer & scoop a little out onto a witch hat cookie. Form the ice cream to the shape of the hat, about 1/2-1 inch high, with your hands & then top with another witch hat cookie. Repeat until you have finished all of the witch hats. Freeze sand-witches for an hour or 2 before eating. Yummmmmmmm!
Worms & Dirt Pudding
2 apples or pears, shredded
1/2 lemon, juiced
Use the shredding disc from the food processor to quickly shred the fruit & then place it in a bowl. Squeeze the juice from 1/2 a lemon over the shredded fruit & set aside.
1/2 cup of almond milk (or simply add 1/4 cup of almonds & 1/2 cup of water)
3 Tbs raw coconut sugar OR agave nectar, honey or maple syrup
3 Tbs carob or cacao (cocoa) powder
pinch of sea salt
Place ingredients in a high speed blender or food processor & blend until smooth & creamy. Mix pudding in with the “worms” & eat up! Store in fridge.
GGR Falafel with Tzatziki
Makes 18 small falafel balls
1 cup of pecans
½ red pepper
1/2 stalk of celery
2 Tbs red onion
4 sundried tomatoes, soaked 1-2 hours
1 date, pitted & soaked if necessary
1 tsp curry
½ tsp cumin
3 Tbs sesame seeds
½ tsp sea salt
Blend all ingredients in the food processor until well blended. Shape into burgers or balls & dehydrate for 1-3 hours at 110. Serve in a cabbage leaf or over shredded greens with a little tzatziki sauce drizzled over top of them & eat up!
1 cup of cashews
1 cup of water
2 cloves of garlic
½ -1 tsp sea salt
2 Tbs lemon juice … continued on next page
1 cup of diced cucumber
1/4 cup of dill, minced
2 Tbs fresh mint, minced
Blend all ingredients except cucumber & herbs in a high speed blender until smooth & creamy. Pour into a bowl & mix in cucumber & fresh herbs. Serve over falafel.
Who doesn’t love a good spinach dip … football parties often center around the dips & I am sure your gang will enjoy this one … it’s a touchdown!
4 cups spinach
1 small tomato
1/4-1/2 cup onion
1/4 cup chives
1 1/2 cups cashews, soaked 1-2 hours
2 cloves garlic
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1 teaspoon sea salt or to taste
3/4-1 cup water
1. Place all veggie ingredients in the food processor & pulse chop until everything is well blended and not too mushy.
2. Place in a large bowl & set aside.
3. Place all cream sauce ingredients in a high speed blender or food processor and blend until smooth and creamy.
4. Pour cream sauce over bowl of veggies and mix.
5. Place in fridge for 1 hour to set & eat up with your favorite crawkers, chips or veggie slices! YUMMMMMMM!
Summer Slushie – serves 2
1 ripe mango, peeled with pit removed
1 cup of fresh strawberries (stems ok)
2-3 tablespoons of fresh mint or basil
1 cup of ice
Place all ingredients in a blender & blend until perfectly slushie, about 30-40 seconds.
1 cup of raw almonds or cashews
1 cup of pitted medjool dates (soaked in water for 2 hours if they are hard)
1/4 tsp sea salt
1. Place ingredients in a food processor & blend until a crumbly dough ball forms. If a dough ball doesn’t form, add in 1 tsp of water or agave nectar.
2. Pinch off a piece of dough & roll into a ball & then flatten it into an egg shape.
3. Place “egg” on a cookie sheet lined with parchment paper. Repeat until all of the dough has been shaped.
4. Place cookie sheet in freezer & then mix up the pink shredded coconut & chocolate sauce.
Pink Shredded Coconut:
1/4 cup of shredded coconut
1/4- 1/2 tsp beet juice
Place shredded coconut in a small bowl. Grate a little piece of a beet & drop a little beet juice or a beet shred in with the coconut & mix it up until it turns pink. Set aside.
1/2 cup of liquid/melted coconut oil (melt in a dehydrator or place jar of coconut oil in a bowl of hot water to melt)
1/4 cup of cacao powder
1/4 cup of agave or maple syrup
1. Place ingredients in a small bowl & whisk together until smooth & creamy.
ASSEMBLY: Remove dough “eggs” from the freezer & dip each egg into the bowl of chocolate with a fork or spoon. Place egg back on parchement lined cookie sheet & sprinkle with pink shredded coconut. Repeat until until all eggs have been dipped & place them back in the freezer to set. If you have any chocolate sauce left over, pour it into chocolate molds or onto some parchment paper, edges folded up, & freeze. These treats can be stored in the freezer or the fridge. Enjoy!
I went to a friend’s house about a month ago & she opened up a bag of chocolate kale chips for me to try. They were crazy sweet & so yummy … I felt like I was eating a cookie! And then I had a rawsome brunch with my friend Kristel of The Raw Living Collective & we each made a few recipes from Amber Shea Ford’s fantastic new book, “Practically Raw,” (I will review it soon … I want to try a few more recipes first) and one of the recipes was Chocolate Kale Chips. They were to LIVE for! I couldn’t resist coming up with my own twist on this decadent sweet chip. Here you have it, the GGR version:
Brownie Batter Kale Chips
1 bunch of kale, de-stemmed & broken into pieces
1/2 cup of cashews, soaked 1-2 hours
4-5 pitted medjool dates
1/4 cup agave or maple syrup
1/4 cup of chia seeds
1/4 cup of cacao or carob powder
1/2 tsp cinnamon
3/4-1.5 cups of water
2 pinches of sea salt
Place the kale in a large mixing bowl & set aside. Place all remaining ingredients in the blender & blend until thick and creamy. Scoop mixture out onto kale & vigorously massage the batter mix into the kale to coat each leaf. Place kale on 2 teflex sheets, spreading out to allow for good drying. Dehydrate kale at 115 for 10-12 hours until crispy! Eat up … and try to share.