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.
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.
SENDING YOU LOVE TODAY & EVERY DAY! xoxo
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!