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Soaked Raisins: Cranbanapple Parfait
Soaked Raisins: Cranbanapple Parfait
Kale Salad
● 5 leaves of kale
● 5 collard green leaves
● Pre-shredded onions
● 1/2 avocado
● 4 sun-dried tomatoes
● 1 tablespoon of coconut oil
● 1/2 lemon
● Sprinkle of sea salt
● Tablespoon of nutritional yeast
● Cayenne pepper
● Directions
● Remove kale leaves from stems.
● Put in bowl and massage down.
● Finely cut up the collard green leaves and add to bowl.
● Add shredded onions.
● Slice up avocado and sun-dried tomatoes.
● Add coconut oil, lemon and salt to small container and shake up to mix.
● Pour over dressing and sprinkle with nutritional yeast and cayenne.
Some salads
● 1 bunch of arugula
● 1 apple
● 1 handful of pre-soaked raisins
● Marinated onions
● Chili pepper
● 2 cucumbers
● 2 apples
● 1 cup of sauerkraut
● Handful of pre-shredded onions
● 1/2 cup of soaked raisins
● Approximate serving size
● 1 large bowl
● Machine use
● None or juicer if you make your own sauerkraut
● Directions
● Peel and slice up cucumbers and add to bowl..
● Cut up apples into chunks. Add to mixture.
● Spoon in sauerkraut.
● Top with raisins and onions.
● Mix well
Desserts:
● 1 apple
● 2 tablespoons of coconut oil
● 1/2 teaspoon of coconut butter
● 1 teaspoon of agave nectar
● Splash of vanilla
● Dash of sea salt
● Approximate serving size
● 1 -2 servings
● Machine use
● Vita-Mix or Food Processor
● Directions
● Cut up apples and add to Vita-Mix or food processor.
● Add in the rest of the ingredients.
● Blend until desired consistency.
● 2-3 bananas
● 1 apple
● 1 pear
● Raisins soaked in water overnight.
● Splash of vanilla.
● Dash of sea salt.
● Approximate serving size
● 1 large bowl
● Machine use
● Vita-Mix or Food Processor. Optional: Dehydrator.
● Directions
● If making with fruit leather, start by making that.
● Once fruit leather is done, place in bowl or pie tin.
● Slice up 1-2 bananas and line the outside of the tin.
● Cut up apple and 1/2 pear into bite sized pieces and place into the center of the tin.
● Add a 2 bananas to the Vita-Mix with the other 1/2 pear, splash of raisin soak water, vanilla and sea salt.
● Blend until smooth.
● Pour into the tin over the apples and pears.
● If you are going to eat it as is, sprinkle some soaked raisins on top and cinnamon. Or you could put into the
dehydrator at 110 degrees for 2-4 hours and then sprinkle with raisins and cinnamon.
● 1/2 cup of coconut butter
● 1/2 cup of coconut oil
● 1/4 cup of agave nectar
● 2 heaping tablespoons of cacao powder
● 1 tablespoon of water
● Dash of sea salt
● 1/2 cup of nut or seed butter of choice
● Approximate serving size
● 1-2 ice cube trays filled
● Machine use
● Food processor or Vita-Mix for the raw chocolate icing
● Directions
● Make raw chocolate icing
● Scoopnthe nut butter into the ice cube tray. Filling up each block about 1/2 way.
● Fill the rest up with the icing.
● Put in freezer overnight.
Strawberry Cheesecake!!!!!!!
Crust
1 cup pecans
1 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped
Filling
3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
1/2 cup agave syrup
1/4 cup water
1/4 cup fresh lime juice
1 teaspoon vanilla extract (alcohol free is preferred for raw desserts)
32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups
3/4 cup coconut oil, melted
Raw Fluffy White Frosting Recipe
1/2 cup raw cashew pieces, soaked overnight
1/2 cup water
2 tablespoons agave syrup
1/2 teaspoon vanilla (alcohol free is preferred for raw desserts)
1/4 cup raw coconut oil, melted
Strawberry Coulis (Coulis is a fancy word for pureed sauce)
2 cups chopped strawberries
3 tablespoons agave syrup
Lightly grease a 9 inch spring form pan with coconut oil and set aside.
To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts
are fine crumbs, add the dates and pulse until the dough holds together when squeezed
between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.
To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lime
juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to
make sure you get everything. Feed the strawberries through the top of the food processor and
puree until incorporated. The filling should turn a pretty pink. With the processor running, add
the melted coconut oil in a steady stream.
Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but
it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your
cake doesn’t come out wonky. Let set for at least 4 hours.
Prepare the frosting in basically the same way as the cake. Pulse the cashews in the food
processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food
processor running, stream the coconut oil in through the top until combined. Pour into a bowl
and cover with plastic wrap. Chill until set, about 2 hours.
Prepare the sauce when you’re close to serving. Just mash the strawberries up with the agave
until it’s all red and syrupy.
To assemble
Release the cake from its springform prison. Use a mini scoop to place 8 mounds of icing
around the perimeter of the cake and one in the center. Slice the tops off the reserved
strawberries and gently smush them upside down into the frosting mounds. If you don’t have a
mini scoop, just use a spoon and make them as pretty as you can, they’re gonna get smushed
anyway.
To serve, place some Strawberry Coulis on the plate and serve the cake over it. Dig in!
Whipped Cream
1/2 cup cashews, soaked in water for at least two hours and up to overnight
1/3 cup coconut milk
1 cup plain unsweetened almond milk, divided
3/4 teaspoon agar agar powder
3 tablespoons sugar
2 tablespoons coconut oil plus 2 teaspoons
1 teaspoon vanilla
Place a large metal bowl in the freezer to chill, you’ll be using it to blend up the Rad Whip so
make sure it’s big enough.
Drain cashews and blend in a food processor or strong blender with coconut milk and 1/2 cup
almond milk, until completely smooth. Rub it between your fingers to make sure there is no
graininess left, this could take up to 5 minutes depending on your machine.
In a small sauce pan, heat the other 1/2 cup almond milk, agar, and sugar. Bring to a boil, and
let simmer another 5 minutes, stirring occasionally. Add the coconut oil and stir to melt. It’s
important to make sure this doesn’t set while on the stovetop, so be sure to have the blender
mixture ready.
Stream the warm mixture into blender or food processor with the machine turned on. Blend for
about a minute on high to incorporate lots of bubbles, then add the vanilla and pulse to mix.
Transfer to the chilled metal bowl. Place in the freezer for about 30 minutes just to get it very
very cold, but not frozen. When you remove it, it should be cold all the way through, and feel
firm and even a bit rubbery. Don’t worry! You did everything right…watch in amazement as it
transforms.
Now take a hand mixer and beat like mad. It should start to soften and peaks should start to
form, but it might take a minute or so. Once it’s smooth and fluffy, cover tightly with plastic wrap
and place back in fridge to set again for at least 3 hours*. Now use a hand blender one last time
to get it even more fluffy.
*The longer you let it set, the fluffier it will get, so if you let it set at least 8 hours or up to
overnight that is optimal.
Keep stored in a tightly sealed container for up to 5 days.
Pecan Pie (not raw)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a tetra pack)
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves
Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)
First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple
syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly
forming, stir pretty constantly for about 10 minutes. The mixture should become thick and
syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles
then lower the heat a bit.
Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the
meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely
set.
Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt.
Puree until completely smooth, scraping down the sides of the blender to make sure you get
everything.
Preheat oven to 350 F.
With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix
well. Fold in the pecans to incorporate.
Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly,
but it should appear to be set.