This simple recipe fits the bill for people who love eating raw cookie dough! And it’s infinitely more healthful than the traditional version.

Yield: 2 cups, 8 servings

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This dressing tastes so rich and creamy, you won’t believe it’s dairy free. Serve with The Wedge, or as a dip with crudités.

Yield: 1 cup, 8 servings

• 1 cup soaked raw cashews
• 3/4 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 tablespoon minced fresh dill weed, or 1 teaspoon dried

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• cutting board
• chef’s knife, 8-inch
• blender
• rubber spatula

Place the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth and creamy. Add the basil and dill weed and pulse briefly, just to mix. Stored in a sealed container in the refrigerator, Ranch Dressing will keep for five days.
 

Almond Milk

Posted on March 31 2011 | (24) Comments
Category: Tags: nuts, raw beverage recipes

Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make.

Yield: 2 1/2 cups, 2 servings

• 2 1/2 cups water
• 1 1/2 cups soaked almonds (see note)
• 3 pitted medjool dates
• 1/2 teaspoon vanilla extract (optional)

Equipment

• measuring cups
• measuring spoons
• blender
• fine-mesh strainer or mesh bag
• medium bowl
• rubber spatula

Place 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.

Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.

Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.

Note: To soak the almonds, place 1 cup of them in a mason jar. Fill with cool water, screw on the lid, and soak for 8 hours or overnight at room temperature. Drain and rinse. 1 cup raw almonds yields 1 1/2 cups soaked.

Raw Food That Travels When You Can’t

Posted on July 21 2011 | (0) Comments
Category: Raw On The Go Tags: nuts

Hello again!

Continuing with the theme of ‘favorite things,’ today I want to talks about something I really enjoy...

Presents! I love to get presents and I love to give them, too.  And nothing makes me happier than giving the gift of good health in the form of delicious raw food recipes and ingredients.

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Yield: 1 1/2 cups, 6 servings

Conventional trail mix is made from roasted nuts, with added oils and lots of salt. You won't miss any of that in this delicious raw version. The small amount of added salt gives a "roasted" flavor.

Ingredients

• 1 cup almonds, cashews, pecans, or sunflower seeds (or a mixture)
• 1/2 cup chopped dates, chopped dried apricots, or dark or golden raisins (or a mixture)
• 1/8 teaspoon salt

Equipment

• chef's knife
• cutting board
• medium mixing bowl
• measuring cups and spoons
• spatula

Place all the ingredients in a mixing bowl and toss to combine. Stored in a glass jar at room temperature, Trail Mix will keep for 3 months.