Monday, July 27, 2015

Raw Coconut Macaroons

Ingredients:

Directions:

Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.

Mix coconut butter, agave, vanilla vodka and salt in a large bowl.

Add 2 cups of finely shredded coconut and mix well.
Scoop small tablespoons of mix onto a dehydrator tray/sheet.
Dehydrate at 107ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left :), whichever comes first)

Tuesday, July 21, 2015

Gingered Sea Vegetable Salad

INGREDIENTS Serves 4-6
  • 1 2 oz bag of alaria/wakame, soaked in cold water for 15 - 20 minutes
  • 1 Tablespoon raw, coconut oil
  • 1½ cups fresh apple juice
  • 3 Tablespoons raw honey 
  • 3 Tablespoons tamari
  • 3 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 bunch of collard greens, stems removed, finely shredded
  • 2 Tablespoons raw olive oil
  • Juice from 1 lemon
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 1 cup cooked black-eyed peas (optional)
  • 3 green onions, diagonally sliced
  • ½ cup fresh cilantro, chopped

INSTRUCTIONS:Soak wakame in cold water for 15 - 20 minutes. Rinse and strain.
Make a sauce using coconut oil, apple juice, honey, tamari, garlic, and ginger and toss with wakame.
Massage collard greens with olive oil and lemon juice. Mix with carrots, bell pepper, black-eyed peas, onions, and cilantro in a large bowl.
Mix sea vegetables and salad mixture together just before serving.

Wednesday, July 15, 2015

Creamy Cashew Dressing

Ingredients:


Instructions:

Add cashews to a small bowl and soak in water for at least 15 minutes. (This will allow the cashews to soften and make them easier to process.) Drain cashews of the water and add to a blender or food processor, along with garlic powder, lemon juice, salt, and ¼ cup of water. Blend or process, until smooth, adding additional water as needed, until the mixture is the consistency of dressing.
Add the parsley and chives, along with pepper to taste, and refrigerate until using.

Variations:

Want it sweeter? Add a little raw honey or maple syrup.

Want a stronger ranch flavor? Add a little onion powder.




Wednesday, July 08, 2015

Summer Hemp Seed Salad

Yield: 4 cups
for the vegetable base:

  • 1 cup fresh corn
  • 1 large tomato, seeded and chopped
  • 2 green onions, chopped
  • 1 & 1/2 cups chopped cucumber
  • 1 red pepper, chopped
  • 1 tbsp minced fresh dill weed
  • 3 tbsp raw hemp seed nuts

for the dressing:
1. Chop vegetables and place into a large bowl.

2. In a mini processor, process the dressing ingredients together until mostly smooth. You can also mash/chop/mix the dressing ingredients by hand.

3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the salad. Season to taste and serve. Sprinkle with hemp seed on top because it’s pretty! This salad is best served immediately. 

Tuesday, July 07, 2015

Simple Tomato & Olive Starter Salad

Serves 4
Ingredients:
  • 2 cups cherry tomatoes
  • 1/2 cup Raw olives, cut in smaller pieces
  • 1/4 cup Raw extra virgin olive oil
  • 2 tablespoons lemon juice
  • Pepper Powder to taste
  • Basil (or your favorite fresh herbs) to taste
  • 1 handful of Arugula or other fresh greens such as spinach or kale (optional)
Directions:
Cut the tomatoes in half and combine the tomatoes with olives in a bowl. Add the olive oil, lemon juice and pepper. Toss. Just before dinner, add the basil and fresh greens. Most olives are salty so that you don't need extra salt.

Tuesday, June 30, 2015

Raw Zing Summer Salad Recipe

Ingredients:

•Zest of 2 limes
•1/3 cup lime juice (juiced with our handheld citrus juicer)
•1/3 cup raw olive oil
•3 green onions, roots removed, thinly sliced
•1 medium jalapeño pepper seeded and thinly sliced
•1 shallot, peeled and thinly sliced
•1 tablespoon peeled and chopped fresh ginger
•¼ teaspoon salt
•1/8 teaspoon black pepper powder
•2 ears of sweet corn
•1 cup shelled edamame
•1 cup sun-dried tomatoes, diced
•1 medium zucchini, spiralized using a spiral slicer
•1 medium yellow squash, spiralized using a spiral slicer
•1 cup of green and/or yellow beans, ends removed, cut into 1-inch pieces
•1 red or yellow pepper, seeded and cut into ¼-inch dice
•2 nectarines, unpeeled, cut into thin wedges
•½ cup loosely packed chopped fresh cilantro
•¼ cup loosely packed fresh mint, julienned

Preparation:

In a bowl, whisk the lime zest and juice with the olive oil, green onions, jalapeño, shallot and ginger. Season with salt and white pepper. Remove kernels from corn. Discard cobs. In a large bowl, combine edamame, corn kernels, tomatoes, squash, beans, red pepper and nectarines. Add the lime olive oil dressing and toss gently to combine. Refrigerate 3 hours to 6 hours. When ready to serve, add the fresh herbs. Garnish with your favorite herbs and/or edible flowers.

Saturday, June 27, 2015

Raw Vegan Fruit Filled Crepes

Recipe by:
Helen Rose and Darlene Union,
Raw Food Chefs & Owners of:
Superfoods on Main,
106 S. Main Street, Mount Airy MD
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The mouth watering fruit filled crepes features cashew whipped cream and is drizzled with chocolate sauce.



Banana Crepes:
5 or 6 bananas (ripe)


Directions:
1. Place bananas in high speed blender Vitamix or BlendTec.
2. Blend until smooth.  Use tamper as needed to push bananas down.
3. Pour on a teflex dehydrator sheet. Smooth out.
4. Dehydrate in a quality dehydrator, like an Excalibur over night (18 to 24 hrs ... make sure they are dry.) at 105 degrees.

Cut to make 4 crepes.

So good you can just eat the banana crepe plan.  Kids love them. Optional: Instead of banana you can blend strawberries or mango and do the same steps above.


Raw Vegan Cashew Whipped Cream:

Ingredients:
1 cup raw organic cashews
1/4 cup raw organic coconut oil
4 - 6 tbsp liquid: water and lemon juice (approximately juice of 1 lemon)
1 tbsp raw organic honey or raw organic agave (optional)
1/4 tsp. vanilla bean powder




Directions:
In a high speed blender, mix together all ingredients - adding water in slowly until smooth, creamy, and slightly fluffy.  Whip cream will keep in the refrigerator for about a week, but you may want to re blend it before using as it will lose it's fluffiness and take on more of a cream cheese like consistency, which you can see in my photographs. 

Makes around 2 cups. Makes enough for 4 services.

Chocolate Sauce:
Ingredients:
4 tbs spoons of raw organic cacao powder
3 tbs raw organic agave
1/4 tsp vanilla bean powder

Directions:
Mix all together add hot water as needed to get a smooth consistency.  (Note: if you are going to make a larger batch use less water and refrigerate.)

Makes enough for 2 servings.

Build your crepe:
1. Lay out your crepe.
2. Spoon in Raw Vegan Cashew Whipped Cream.
3. Slice bananas and strawberries arrange them in the center.  Optional: Lots of other fillings
 can be added mango, berries, apples, chopped nuts, cinnamon, almond butter, etc.)
4. Fold place on plate and drizzle with chocolate sauce if desired.