Raw Smores
Ingredients:
Cookie:
2 cup nut flour
¼ cup water or nut milk
2 tbsp yacon syrup or agave nectar
1 tbsp vanilla
2 tsp cinnamon
pinch of salt
Stir ingredients in a large bowl until combined.
Spread dough onto a dehydrator sheet and dehydrate at 115 for 6-8 hours or until your desired cookie texture is reached.
Once done, cut into rectangles and set aside.
Marshmallow Crème:
½ cup soaked cashews
½ cup coconut butter, softened
½ tbsp vanilla
10 drops of liquid stevia
2 tbsp coconut oil, liquid
2 tbsp water
1 tbsp agave nectar
Place all crème ingredients into blender and blend until smooth and creamy.
Chocolate Sauce:
¼ cup raw cacao powder
¼ cup agave nectar
¼ cup coconut oil, liquid
Mix in a bowl until combined.
Time to build your Raw Smores and enjoy!
Asian Noodle Salad
By Adventures of Raw Goddess Heathy
Ingredients:
-1 bag kelp noodles
-generous splash of tamari
-squeeze of lime juice
-drizzle of sesame oil
Mix the noodles with tamari and oil. Marinate for 4-8 hours.
Note- If you’re out of time, you can skip the marinade, but I feel the end result is worth this extra little step.
Veggies (thinly sliced):
-Red bell pepper
-Cucumber
-Carrot
-Sugar snap peas
-Bean sprouts and bok choy would make a nice addition.
Sauce:
-2 Tbs lime juice
-2 Tbs tamari
-2 Tbs apple cider vinegar
-2 Tbs sesame oil (I used toasted for extra flavor, but you could use extra virgin)
-1-2 Tbs chopped cilantro
-1 1/2 Tbs minced ginger
-2 tsp minced garlic
-1 tsp agave or honey
Whisk all ingredients together. Pour over the salad. Garnish with sesame seeds.
Mango Raspberry Tart
Crust:
2 cups nuts of choice
1/2 cup pitted, packed dates
Grind the nuts and dates together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly.
Press the mixture into an 8″ tart pan, or use mini tart pans.
Filling:
2 cups diced mango
1 1/2 cups cashews
1/4 cup agave
2 tablespoons coconut oil
1-2 tbs lemon juice
1/3 cup cacao butter
2 cups raspberries
Blend all but the cacao butter and berries, until smooth and creamy. Add the cacao butter until completely mixed. Evenly spread some of the raspberries over the crust and then smash them down with a fork. Spread the mango filling over top. Garnish with the remaining raspberries (and more if needed).
Marinated Quinoa Salad
-3 C sprouted quinoa
-1/4 C olive oil
-1 Tbsp tamari
-juice of one lemon
-juice of 1/2 lime
-2 cloves garlic, minced
-handful of fresh mint, rough chopped
-10 grape tomatoes, sliced
-1/2 onion, diced
-1 cucumber, chopped
-1/2 C red bell pepper, chopped
-handful of goji berries
Marinate sprouted quinoa for 20 minutes in olive oil, tamari, citrus juices and garlic. Add mint, tomatoes, onion, bell pepper, goji berries and toss. Serve on a bed of red and green leaf lettuce.
Parsley Pesto Dressing
By Heathy
-2 cups packed basil
-2/3 cup packed parsley
-3/4 cup olive oil
-1/2 cup walnuts
-2-3 large cloves garlic
-2 teaspoons nutritional yeast
-1/2 teaspoon sea salt, or to taste
Mix all ingredients in a blender, leaving some texture, or if desired, until smooth.
Use as a salad dressing or dip for crackers/veggies.
