Blackberry Pomegranate Vinaigrette

Blackberry Pomegranate Vinaigrette

I don't actually measure anything but these are close estimates.

In your blender:
1/2 cup red wine vinaigrette
1 tbsp honey
1 tbsp raw sugar
1/2 of a small pomegranate
1/4 cup blackberries
Blend top ingredients
slowly add 1 cup EVOO
Blend again

Refrigerate

Shake well before use.

By - Stephanie

Butter Pecan Ice cream and Stawberry Ice Cream

Make Almond Milk with 4 cups of water to 1 cup of almonds and blend in blender until smooth. Pour half in a container and put it in the refrigerator.

To the other half Almond milk in the blender add:
about 1 cup natural peanut butter
2 handfuls shredded baby tai coconut (I just used regular coconut)
1 tsp. vanilla
1/2 cup maple syrup
a dash of sea salt
1/2 cup dates and blend until smooth

Pour into ice cube trays and freeze. When frozen put about 12 cubes and 1/3 cup of reserved almond milk in blender until creamy (kind of milkshake consistency). Enjoy.


Strawberry Ice Cream
12-14 ice cubes
2 cups cashews
15 strawberries
1/2 cup agave
1 tsp. coconut
Blend all ingredients in a blender and freeze. I put it in an ice cream maker and it made it like the texture of frozen yogurt.

By - Ashley

Mark's Whole Wheat Cinnamon Rolls

Ingredients:

1 cup of water

2 tbsp. of coconut oil

2 tsp. of yeast

1 tsp sea salt

1 tsp of rapadura sugar

Approx 2 ½ cups of whole wheat white flour ( you can get this at trader Joe’s), or just whole wheat flour

Maple Syrup

Butter or Coconut Oil

Breadmaking is an art. These are the ingredients . You can put in the same ingredients but it may not turn out the same way every time. It is all by feel. Bake rolls in a Cast Iron Skillet. Ask Mark Keeler for more details. :-)

Mark's Raw Chocolate Fudge

2 cups cold pressed coconut oil ( brought to room temp in warm water bath )
1 cup cocoa powder
2 cups dessicated shredded coconut
dash of salt
¼ cup agave nectar
¼ cup rapadura sugar or honey
½ cup almonds or almond butter
Chopped dried fruits

Mix together and pour into oiled cake pan or plastic wrapped lined pan. Spread evenly. Chill until firm. That's it! Enjoy!! We usually double this batch 'cuz the family gobbles it up quickly.

Idy’s VEGAN Mung Bean Chana Dal Pancakes

~Also Gluten Free, Dairy Free

3 cups Soaked Split Chana Dal Beans

3 cups Sprouted Mung Beans

knob fresh ginger

3 cloves of Garlic

2 Onions

½ tbsp. Red pepper powder

Bunch of Cilantro

2 tbsp Garam Masala ( y0u can get it at any indian grocery store or ethnic section of regular one)

2 tsp Coriander

2 tbsp Cumin

Freshly Ground Black Pepper

½ tbsp Paprika

Pink Sea Salt to taste

Coconut Oil

Combine till just coarse in a food processor. Do not puree. Form into little patties using a small jar lid. Freeze half of the patties for future use on a baking sheet. Bag them in freezer bags when they’re frozen. Then you can whip out these little babies in no time later on. Big time saver.

Fry frozen or unfrozen patties in coconut oil till golden brown. You can also bake it in a 400 degree preheated oven for about 15 minutes, then turn over and bake for another 15 minutes till golden brown. Just brush it with coconut oil before baking. The taste difference is negligible. If it gets too crispy, steam them.


Raw Peanut Dip:


2 Cups Organic Soaked Peanuts

1/2 Cup Organic Sesame Seeds

1 tbsp Fresh grated Ginger

Juice of Two Limes

Pink Sea salt to taste

1/2 cup Filtered Water

1/4 cup Maple syrup or raw honey

Bunch of Cilantro

2 cloves Garlic

1 thai chili (optional)

Blend all ingredients in a high speed blender till smooth

Raw Main Dish: Tacos

Veggie Pate Filling Ingredients:

• 2 C sunflower seeds


• 3 carrots


• 1/2 medium onion


• 1/4 C raisins


• 2T raw agave nectar


• 1/4 C olive oil


• 1 lemon (juiced)
  
  

Seasoning Ingredients:

• 1 packet of Taco Seasoning Mix (got mine at Trader Joe's) OR


• 1/4 bunch fresh herbs (i.e. cilantro, basil, thyme, dill, rosemary)


• 1 tsp. sea salt


• 1 jalapeno pepper
  

Stuffing Shells/Buns/Wraps:
Select your favorite item to stuff with the Veggie Pate.

• Taco Shells (got mine at Trader Joe's)


• Corn tortillas


• Live flat bread


• Mushrooms, Bell Peppers, etc.
  

Garnishes/Toppings:

• Shredded Cabbage or favorite Sprouts
• Guacamole & Salsa
  
  

Directions:

1. Using an s-blade in your food processor, grind the sunflower seeds into a powder and then pour the powder into a separate bowl for later.


2. Cut the carrots into large chunks and then grind in the processor until they are pureed.


3. Add the onion, raisins, agave, lemon juice and olive oil to the food processor and blend to combine with the carrots.


4. Add 1 packet of Taco Seasoning Mix or your own seasonings and blend to incorporate with the vegetables.


5. Now mix/knead the veggie pate in the bowl with the ground sunflower seeds.


6. Spread or stuff your taco shells with the mixture and then add your favorite garnish (I used shredded cabbage).
   

Note: The veggie pate can also be used to create a "Live Garden Burger," by using Portabello Mushrooms as the buns and topping with onion, lettuce/spinach, tomatoes, etc. My recipe is adapted from the Live Garden Burger Recipe in Victoria Boutenko's Raw Family Signature Dishes: A Step-By-Step Guide to Essential Live-Food Recipes.

By Janine

Latin Potatoes

By - Elizabeth




3 lbs red potatoes, cut lengthwise into 1/2 inch thick wedges
3 medium onions, cut into 1/2 inch wedges (I used the white sweet ones from Costco but I think yellow would work just fine)

2 T. melted extra virgin coconut oil (I used the expeller pressed type that doesn't have coconut flavor)
4 cloves garlic, pressed or chopped
1 T. chili powder (the recipe called for 2 T. but that's too spicy for me)
1 1/2 t. sea salt
1/2 t. pepper

1 1/2 cups halved cherry tomatoes
2/3 cup coarsely chopped fresh cilantro leaves
1 T. fresh lime juice

Heat oven to 425 degrees. Place potato and onion wedges in a large bowl. Combine oil, garlic and spices in a small bowl and stir. Pour over potatoes and onions and toss well to coat evenly. Pour mixture onto greased baking sheet and spread to single layer. Bake 25 minutes. Add tomatoes and bake an additional 7-10 minutes. Remove from oven then sprinkle with cilantro and drizzle with lime juice.