Vanilla Avocado Hemp Milk Shake

So, I almost never post recipes of shakes, since there are a million and I tend to stick to my regulars (as a side note, I’m a HUGE fan of the, dark leafy green mixed with chunks of watermelon and a chunk of ginger, you don’t need a liquid cause the watermelon is so water based).

But I tried this one this morning and it was SO good. I kept raving about it and finally my boyfriend was like, “Why don’t you blog about it.” Which I’m sure was meant sarcastically but whatever. I am totally blogging about this shit.

I got the recipe from “Eat Raw, Eat Well” by Douglas McNish. It sounded interesting, I had all the ingredients, and I needed some energy this morning. And, it was spectacular.

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While I can’t say it tastes like bacon, I can say it tastes really fing good.

Ingredients:

  • 1 cup of hemp milk (3 tbls. hemp seed, 4 cups water and 2 dates — makes more than 1 cup)
  • 1/2 an avocado
  • 2 dates, pitted
  • 2 tsp. agave
  • 2 tsp. vanilla extract

Preparation:

Blend in a Vitamix until creamy.

Um. Yum! Drink this smoothie. It’s great and will give you lots of energy.

 

Raw Eats, Week 2! Raw Strawberry Granola

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Above: my meals for today while I’m at work. From left to right: Raw peach (yay, peaches!), raw strawberry granola, cold sesame zoodles, almond milk (for granola), and Super Goji-Cacau-Maca Bar.

The rawness continues. Disclaimer: I ate a pizza over the weekend. Yeah, I did.

I feel like my dehydrator has been on for the last week. I think that’s pretty much how it goes if you actually want to eat raw, like, on a regular basis.

Today I thought I’d share the recipe for raw peaches.

Hahaha just kidding!! I’m going on not so much sleep today, so forgive me. How about this raw strawberry granola recipe instead.

I got this recipe primarily from Everyday Raw, by Matthew Kenney. His recipe is called Raspberry Vanilla Almond Granola. It requires some patience, and a weekend is helpful. Mine is essentially exactly the same, but I had these gorgeous little organic perfectly ripe strawberries from my favorite, the Park Slope Food Coop, so I subbed out strawberries, and oh my god am I glad I did.  I used a quart. His recipe called for 4 cups of raspberries, so I think I was probably a little under…but I actually think the granola is PERFECT just the way it is. So!

Ingredients:

  • 1 quart small strawberries, or large cut into pieces
  • 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
  • 3 cups of pecans, soaked 8 – 12 hours and drained
  • 6 cups almonds, soaked 8 – 12 hours and drained
  • 1 1/2 cups maple syrup or agave
  • 1/2 cup of date paste (I couldn’t find any so just made some from fresh dates)
  • 2 pears, peeled, cored, chopped
  • 1 1/2 tbls. vanilla extract
  • 1 1/2 tsp. sea salt
  • 2 tbls. lime juice and zest

Preparation:

  • Place strawberries and sunflower seeds in a large bowl and set aside.
  • Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
  • Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
  • Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.

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The final product. It yielded a LOT of granola. I vacuum sealed two huge bags and popped them in the freezer.

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I don’t know why but this granola tastes PERFECT with almond milk. I’ve been making my own sweetened with a couple of dates. And, holy crap if it’s not a completely delicious breakfast. Also, I’m full! Yes, yes, and yes. Hope you enjoy.

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Cashew Cheese Ravioli

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What the yum? Yup, these things are real, are filling, and are delicious. I had some at Juice Generation a while back, so I knew of their existence and knew I wanted them to be a part of my raw experimentation.

I know Juice Generation has a cookbook, but I don’t know if it’s in there. I do know that a quick search turned up this recipe, from none other than Matteo Silverman, Juice Generation’s very own vegan magician. Anyway I did make some very minor changes but otherwise left it alone.

Cashew Cheese Ravioli With Basil Hemp Seed Pesto

I couldn’t find a baseball sized turnip, but I did find this (sorry I forgot to take a picture of it whole):

FullSizeRender 14                  It’s jicama!! And it worked just as well.

So…slice turnip (or jicama, or whatever radish type thing you can find that’s big enough) into paper-thin rounds on mandolin. Set aside.

“Cheese”

1-1/2 cups cashew cheese **

1 tbsp. minced thyme

1/4 tsp. sea salt

**(To make cashew cheese, soak 1 cup (or more) of cashews for at least an hour. Then drain blend in vitamix with 1/4 cup water, 1/4 cup nutritional yeast, 1 big garlic clove and some lemon juice. Then salt to taste. Keeps in fridge for a week or two)**

 

Thoroughly fold thyme and salt into cheese. Set aside. Lay out half of turnip slices on large table. Place 1/2 tbsp. cheese in center of each slice. Place remaining radish slices on top of cheese and gently seal like a ravioli. Serve immediately, or store covered in fridge until ready to use.

Pesto

2 cups packed basil leaves

3 tbsp. hemp seeds

1/4 tsp. minced garlic

1/2 cup olive oil

2 tbsp. lemon juice

1/4 tsp. black pepper

1/4 tsp. sea salt

Blend basil, olive oil, hemp seeds, garlic, lemon juice, black pepper, and sea salt. Set aside.

 

Arrange ravioli on plate. Drizzle with basil pesto and black sesame seeds. Serve immediately.

The basil pesto is better served fresh. But I did drizzle some onto my lunch and took it to work, and it was still pretty delicious. Enjoy!

 

Raw Eating Updates

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Spiralized!!! OK, so I’ve been doing really, really well with the raw eating this week, and here’s how:

  1. I already had down the raw granola bars, so the first thing I did was whip up a batch of that.
  2. I bought a f**k ton of fruits, veggies and nuts, and immediately made juice and a few salads to have laying around.
  3. Last week, I made up a batch of cashew cheese. So, this week, when I wanted to make Cashew Cheese Ravioli, it was super simple.
  4. I also whipped up some cold sesame zoodles, since it takes about 20 minutes, is delicious, and feels substantial when you’re eating them. Also, they last a few days in the fridge.
  5. I bought ingredients for mango guacamole, and then got cracking with some raw tortilla chips in the dehydrator. I knew it would take about 24 hours, and that I wanted to make granola bars as well, so I bought the mango and avocados a little hard so they’d be ready for the chips.
  6. I pre-made my morning green smoothie each day so when I wake up at the break of dawn they’re ready to go. I prefer them fresh but the night before a’int so bad.
  7. I have 2 more meals planned and ready to go. One is mainly dry ingredients and will take a couple of days with the dehydrator, so I’m planning on starting that Saturday morning when I can have some time at home. The other is ready to go with the ingredients just a little heartier than some others.

So, all in all, I have literally eaten nothing but raw foods since Monday! It is possible!

I think it’s also really helped that I’m not worrying about eating ONLY raw food…so if I have to, I’ll eat something not raw. That way I’m not stressing about it, but it seems I’ve been more able to then actually eat raw. Does this make sense? Maybe not, but the permission to eat other things has helped my state of mind with this.

Anyway, don’t give up heart! I’ve tried this before and failed, so this is my way of finding a way to make this work. A project food, indeed. All recipes I mentioned will be posted.

Tomato Blueberry Salad

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OK, this is lovely and also delicious. Look how pretty that is!!! So, to continue my raw theme, (which I basically stumbled into cause it’s been so hot), here is my take on this great recipe from Sam Sifton.

It’s very nice the way it is, but I did find pomegranates (despite it NOT being pomegranate season) and make it with those the first time, and I found that the pomegranates were a little overwhelmed in the salad — I didn’t really taste them or notice them, they only looked pretty. But the big tastes of the red onion and cherry tomatoes took over, so I was hoping to find a fruit that would offset that a bit the second time around.

I chose blueberry, which was great, and was completely what I was looking for…but to be honest there are limitless possibilities with this salad!! Use your imagination and have fun. But basically, this is the perfect summer salad. Also would be good to show up at a BBQ with this salad — you would be a hit. (Yes, I know this from experience!)

Ingredients:

  • 2 pints mixed cherry tomatoes
  • 2 teaspoons za’atar (optional, works fine with and without)
  • tablespoons extra-virgin olive oil
  • 1 pint blueberries
  • ½ yellow bell pepper, very thinly sliced
  • ½ small red onion, very thinly sliced, almost shredded
  • cup loosely packed fresh basil leaves, torn into pieces
  • cup loosely packed fresh mint leaves, torn into pieces
  • 1 ½ teaspoons freshly squeezedlemon juice
  • Flaky sea salt
  • 3 ½ ounces manouri or feta cheese, broken into small chunks (also optional)

Preparation:

  1. Halve or quarter the tomatoes and place them in a large mixing bowl.
  2. Add the blueberries, sliced pepper and onion, the herbs, za’atar (if using), lemon juice, olive oil and 1 teaspoon of salt.  Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese (if using). Serve and eat.

I’ve made it with and without cheese. What can I say, cheese is always magic. But just in case you want to go full raw, drop it. Here’s a shot with cheese:

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“Two Moms in the Raw”- Style Granola Bar

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I’ve been eating these granola bars for several years, and have always loved them. Granola bars seemed to me a really good way to get going with raw foods — my feeling is if I can prep a bunch of grab and go style things, it won’t be that difficult to maintain.

So, the first thing I did was buy the Two Moms in the Raw Cookbook. Sadly, I quickly learned that they don’t give that recipe in their cookbook!!!!

Heartbroken, I began my search again.

It led me to this recipe on The Fitchen: http://thefitchen.com/2013/09/19/the-best-granola-bars-ever/.

Now, this was cool, but I was confused by the whole, use of an oven in a raw diet thing. Also, I’m itching to use my dehydrator. So I used their recipe with some slight tweaks.

Ingredients
  • 1 c. rolled oats (1/2 of the oats ground in food processor)
  • ¼ c. raw pepitas
  • ¼ c. raw cashew pieces
  • ¼ c. millet
  • 2 Tbsp. raw sunflower seeds
  • 2 Tbsp. oat groats
  • 5 dried Turkish apricots
  • 2 Tbsp. flax seeds
  • 2 Tbsp. Thompson seedless raisins
  • 2 Tbsp. dried currents
  • ⅓ c. maple syrup
  • 1 Tbsp. peanut butter
  • 1 Tbsp. raw honey
  • ½ Tbsp. coconut oil