Deliciously Raw

Raw vegan chocolate

thearishok — Tue, 21 May 2013 20:00:59 +1000

Raw vegan chocolate

RAW LEMON CASHEW CHEESECAKE (Print Recipe) Crust 1 cup...

thearishok — Mon, 20 May 2013 20:01:02 +1000

RAW LEMON CASHEW CHEESECAKE

(Print Recipe)

Crust

1 cup raw whole almonds

3/4 cup dried dates, pitted and roughly chopped

1/4 cup desiccated coconut flakes

1 tablespoon water (or as needed)

Filling

1 1/2 cups raw cashew nuts

1/4 cup fresh lemon juice

1/4 cup coconut oil, melted

For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.

Combine drained cashews with lemon juice, coconut oil in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top.

Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving.
Serve with fresh berries

Raw Zucchini Wraps with Kale Pesto What you’ll...

thearishok — Sun, 19 May 2013 20:00:47 +1000

Raw Zucchini Wraps with Kale Pesto

What you’ll need

1 - 3 zucchini, thinly sliced lengthwise*
red bell pepper, julienned
yellow bell pepper, julienned
carrots, julienned (I used baby carrots, cut into quarters)
sprouts/micro greens of choice
cilantro, optional
fresh cracked pepper
tooth picks

Kale Pesto

1 cup basil or kale
1 cup kale
1 clove garlic
2 tablespoons tahini, optional
3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
himalayan salt to taste

Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.

For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.

Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!

* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right.

Raw chocolate chip cookies

thearishok — Sat, 18 May 2013 20:00:49 +1000

Raw chocolate chip cookies

Raw vegan pasta

thearishok — Fri, 17 May 2013 20:01:05 +1000

Raw vegan pasta

Raw chocolate mousse

thearishok — Thu, 16 May 2013 20:00:53 +1000

Raw chocolate mousse

Raw vegan taco

thearishok — Wed, 15 May 2013 20:01:17 +1000

Raw vegan taco

Raw chocolate & strawberry cheesecake

thearishok — Tue, 14 May 2013 20:00:56 +1000

Raw chocolate & strawberry cheesecake

Raw until 4 Freelea from 30 Banana’s a day offers a way...

thearishok — Mon, 13 May 2013 20:01:08 +1000

Raw until 4

Freelea from 30 Banana’s a day offers a way for people who struggle to stay on the Raw food wagon until dinner time a way to to live comfortably while also still getting in your Raw food.

Raw, Vegan Carrot Raisin Walnut Cookies Ingredients 1 cup...

thearishok — Mon, 13 May 2013 10:45:21 +1000

Raw, Vegan Carrot Raisin Walnut Cookies

Ingredients

1 cup soaked and dehydrated buckwheat

1/4 - 1/2 tsp sea salt (adjust to taste)

1/2 tsp cinnamon

3 tbsp flax meal

1 1/2 cups carrot pulp OR grated carrot (if you use grated carrot, squeeze with paper towels tightly to remove excess moisture)

3/4 cup tightly packed pitted dates

1/3 cup water + extra as needed

1/2 cup walnuts

1/2 cup raisins

Instructions

Grind the buckwheat in a food processor fitted with an S blade till coarsely ground. Add the salt, cinnamon, and flax and grind till very finely ground.

Add the carrot and dates and pulse to combine. Keep processing till mixture is smooth. Add water as needed, till the mixture is mushy and even but not “wet” (you should be able to shape it into small, firm cookies that will hold their shape).

Pulse in the walnuts and raisins.

Place cookies on mesh-lined dehydrator sheets and dehydrate at 115 for four hours or so. Flip them over, and continue dehydrating for another four hours, or until firm but not dried through.

Raw vegan falafel from Feel Good Guru

thearishok — Sun, 12 May 2013 20:00:58 +1000

Raw vegan falafel from Feel Good Guru

Raw cheesecake

thearishok — Sat, 11 May 2013 20:00:57 +1000

Raw cheesecake

Raw garlic dip + veggies

thearishok — Fri, 10 May 2013 20:00:45 +1000

Raw garlic dip + veggies

Raw ‘Italian’ pizza

thearishok — Thu, 09 May 2013 20:01:00 +1000

Raw ‘Italian’ pizza

Raw Vegan Zucchini Pasta with Avocado & cucumber...

thearishok — Wed, 08 May 2013 13:08:11 +1000

Raw Vegan Zucchini Pasta with Avocado & cucumber sauce

Ingredients

1 large zucchini (1 per person)

grape, cherry or mini heirloom tomatoes, halved

jalapeno, thinly sliced and seeds removed (optional)

arugula

pea shoots (optional)

zest of one meyer lemon or regular lemon

Avocado-Cucumber Puree

1 medium avocado

1 cucumber, peeled and sliced thick

a few large leaves of basil (optional)

1 meyer lemon or regular lemon, juice of

2 garlic cloves

1/4 teaspoon white pepper or black pepper to taste

salt to taste

Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

toutcru: How to Make Aloe Vera Juice Aloe Vera juice is said to...

thearishok — Wed, 08 May 2013 13:05:00 +1000

toutcru:

How to Make Aloe Vera Juice

Aloe Vera juice is said to be beneficial in detoxifying your body and your blood stream. It may be helpful in aiding those with stomach problems such as ulcers or irritable bowel syndrome. Making Aloe Vera juice at home can be ineffective if done improperly. But by following this helpful guide, you can learn how to make Aloe Vera juice safely at home and reap its healthy benefits.

1 - Break off a few leaves from an Aloe Barbadensis Miller plant.

2 - Take a sharp knife and carefully peel the rind from the plant leaves and discard.

3 - Peel the yellow layer just beneath the rind with a sharp knife and discard.

• The yellow layer can also be removed by gently rinsing it in a solution of 1 tbsp. (15ml) of white vinegar and 1 cup (8oz) water.

• Once all the rind and yellow layers have been removed, you should be left with only clear Aloe Vera gel.

4 - Continue peeling the outer rind and removing the yellow layer of each leaf until you have approximately 2 tbsp. (30ml) of clear Aloe Vera gel

5 - Place the 2 tbsp (30ml) of clear Aloe Vera gel into a blender immediately.

6 - Add 1 cup (8oz) of any citrus-based juice, such as orange or grapefruit, to the blender

7 - Blend the juice and gel until it has a smooth appearance.

8 - Pour the blended juice into a glass and enjoy!

Tips

The Aloe Barbadensis Miller plant is the only Aloe Vera plant that contains the proper gel for making Aloe Vera juice.
Aloe Vera juice also contains the same antibacterial benefits that Aloe Vera gel is known to provide.
Aloe Vera juice can be taken twice a day for optimal health benefits. You can extract enough gel from your plants to make 2 servings. Just be sure you add the gel to 1 cup (8oz) of citrus juice immediately and refrigerate until you’re ready to drink it.
Taken daily, Aloe Vera juice can help provide a greater sense of well-being, increased energy and a healthy body weight.
Making your own homemade Aloe Vera juice can ensure there are no unhealthy additives or preservatives, especially if you’re using an Aloe Barbadensis Miller plant that you’ve grown yourself.

Warnings

Be sure to use the Aloe Vera gel immediately after extracting it from the leaves. It will oxidize after only a few minutes and begin to lose some of its valuable nutrients.
It is important to remove all of the yellow layer beneath the rind of the Aloe Vera plant. If this layer is ingested, it can cause stomach discomfort and diarrhea.

Things You’ll Need

Aloe Barbadensis Miller plant
Sharp knife
1 tbsp. (15ml) of white vinegar (optional)
1 cup (8oz) water (optional)
Blender
1 cup (8oz) of any citrus based juice

http://www.wikihow.com/Make-Aloe-Vera-Juice

Everything Salad(serves 6-8) 1 head of Romain lettuce (or...

thearishok — Sun, 28 Apr 2013 10:39:58 +1000

Everything Salad
(serves 6-8)

1 head of Romain lettuce (or other green leafy vegetables) - chopped finely

1 large apple, such as Fuji or Gala - cored and shredded on the large-holed side of a box grater

1-2 carrots - peeled and finely shredded

1-2 small cucumbers - peeled, optionally seeded and finely chopped

1-2 tomatoes - finely chopped

1 pear - cored, finely chopped

2 ripe kiwi - peeled and chopped

handful of strawberries - finely chopped

handful of radishes - finely chopped

1 ripe mango - peeled, pitted and finely chopped

Other Options
raw: parsley, dill, basil, mint, radicchio, celery, salad turnips, rutabaga, celery root, blueberries, starfruit

Place all the ingredients in a large bowl and toss gently. Serve immediately. The salad can be refrigerated, covered, for up to 2 days.

Collard wraps

thearishok — Fri, 26 Apr 2013 18:41:16 +1000

Collard wraps

Welcome Spring Cake Hazelnut Sponge Cake Base 1 cup Hazelnut...

thearishok — Fri, 19 Apr 2013 16:07:00 +1000

Welcome Spring Cake

Hazelnut Sponge Cake Base

1 cup Hazelnut flour

7 Dates, smaller Helwah dates or 6 Medjool dates

1 tablespoon virgin Coconut oil

1 pinch of Himalayan salt

1/4 teaspoon real Vanilla from pod

1/4 teaspoon ground Cardamom

Pit and soak the dates for 5 minutes. In a food processor, add all of the ingredients and process until incorporated. Save some to create the bottom later (needs to be in the size of a peach).
Grease a 5 inch (13 cm) wide cup, bowl or miniature sponge cake pan with coconut oil and coat with some hazelnut flour. Press down the cake dough, making a round hole in the middle. Create a pretty finish using a spoon to “polish” the inside of the hole (where the filling goes later).

Lemon Cheesecake Filling

0.5 cups Cashews

0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag)

3 tablespoons virgin Coconut oil

1 pinch of Himalayan salt

1 tablespoon light Agave

Zest from one organic Lemon

1 teaspoon Lemon juice

One handful of Cacao nibs (is to be stirred in by hand in the end)

Grind the Cashews into a fine flour in a blender, put aside in a bowl. Make the Coconut milk in the blender, add the Cashew flour and the rest of the ingredients except the Cacao nibs. Process until completely smooth. Add the Cacao nibs, stir and pour the filling into the cake dough hole. Place in the freezer to be fully frozen. When fully frozen, create the bottom of the cake with the dough that you saved and press it down to cover the filling.
Place the whole cake up side down with a plate under and give it a couple of hours to thaw.
To remove the cup / bowl / pan, place a cloth soaked in hot water on top. If you have a metal bowl, gently tap it with the back of a knife.

Melted Chocolate

2 tablespoons virgin Coconut oil

2 tablespoons Agave

3-4 tablespoons raw Cacao powder

1 small pinch of Himalayan salt

1/8 of a teaspoon real Vanilla from pod

Melt the Coconut oil carefully in a water bath. Add the rest of the ingredients and stir with a whip. Wait for the chocolate to thicken a bit before you pour it over the cake. Decorate with more hazelnuts.

☼

thearishok — Fri, 19 Apr 2013 16:01:40 +1000

☼