Submitted By: Rhonda Malkmus
Need a popular dish for Thanksgiving or Christmas? You've found it! This refreshing fruit salad has a holiday twist that your guests are sure to rave about!
Ingredients
2 cups organic cranberries
1 tsp orange zest from organic orange (below)
1 organic orange, peeled, sectioned, and quartered
1 tart apple, peeled, cored, and diced
2 ripe pears, peeled, cored, and diced
1-1/2 cups seedless grapes, halved OR organic raisins
3/4 cup fresh pineapple cut into small chunks OR canned pineapple bits in its own juice (no added sugar)
1/2 cup pecans, halved
1/3 cup raw unfiltered honey OR maple syrup
1 tsp cinnamon
1/4 tsp each of ginger and allspice
Directions
1. Combine all ingredients in a bowl.
2. Cover and chill until ready to serve.
Saturday, December 3, 2011
Raw Christmas Fudge
Submitted By: Rhonda Malkmus
Your guests will not believe this absolutely delicious Christmas Fudge contains no sugar... or chocolate!
Ingredients
1 cup rolled oats
¾ cup raw carob powder
¼ cup sesame seeds (ground & optional)
¼ cup sunflower seeds (ground)
½ cup raw almond nut butter
5 medjool dates (pitted, soaked 2 hours, and drained)
1 cup walnuts OR pecans (chopped)
Directions
1. Place all ingredients except walnuts or pecans in a food processor and with “S” blade process until well blended.
2. Stir in chopped walnuts or pecans, and spread into an 8-inch pan lined greased with liquid lecithin or palm oil.
3. Chill, cut, and serve.
4. Keeps well in refrigerator for short storage.
Your guests will not believe this absolutely delicious Christmas Fudge contains no sugar... or chocolate!
Ingredients
1 cup rolled oats
¾ cup raw carob powder
¼ cup sesame seeds (ground & optional)
¼ cup sunflower seeds (ground)
½ cup raw almond nut butter
5 medjool dates (pitted, soaked 2 hours, and drained)
1 cup walnuts OR pecans (chopped)
Directions
1. Place all ingredients except walnuts or pecans in a food processor and with “S” blade process until well blended.
2. Stir in chopped walnuts or pecans, and spread into an 8-inch pan lined greased with liquid lecithin or palm oil.
3. Chill, cut, and serve.
4. Keeps well in refrigerator for short storage.
Healthy Hot Chocolate
Submitted By: Rhonda Malkmus
Hot chocolate is something many people, especially children, enjoy — especially on a cold day after school! But there are a number of things wrong with hot chocolate: (1) it contains cow milk and (2) it contains chocolate and (3) often contains refined sugar, and there is something wrong with them all.
Cow milk is extremely mucous forming, chocolate contains theobromine (a form of caffeine), and refined sugar compromises the immune system.
Here's a better solution!
Ingredients
1 cup almond milk (store bought or homemade)
1 Tbsp carob powder
1 tsp raw unfiltered honey
1 tsp vanilla extract
Pinch of Celtic Sea Salt (optional)
Directions
1. Place all ingredients in a blender and blend until smooth.
2. Heat in sauce pan on low heat setting until warm.
Make sure you don’t let it boil, or you will destroy the enzymes, thus destroying its life force and some of its nutrients.
Hot chocolate is something many people, especially children, enjoy — especially on a cold day after school! But there are a number of things wrong with hot chocolate: (1) it contains cow milk and (2) it contains chocolate and (3) often contains refined sugar, and there is something wrong with them all.
Cow milk is extremely mucous forming, chocolate contains theobromine (a form of caffeine), and refined sugar compromises the immune system.
Here's a better solution!
Ingredients
1 cup almond milk (store bought or homemade)
1 Tbsp carob powder
1 tsp raw unfiltered honey
1 tsp vanilla extract
Pinch of Celtic Sea Salt (optional)
Directions
1. Place all ingredients in a blender and blend until smooth.
2. Heat in sauce pan on low heat setting until warm.
Make sure you don’t let it boil, or you will destroy the enzymes, thus destroying its life force and some of its nutrients.
Pumpkin Parfait With Ginger Cream And Pumpkin Spiced Granola Topping
Taken from Splendor in the Raw
INGREDIENTS
Pumpkin Parfait
• ¼ cup water (more or less)
• ½ medium pumpkin, peeled, seeded and cut into chunks
• 1 tsp pumpkin pie spice
• 2 Tbsp raw agave nectar or sweetener of choice
• ½ tsp Himalayan pink salt
• ½ tsp vanilla powder
Ginger Cream
• 1 cup cashews, soaked 4 hours
• 1 cup coconut cream
• ½ cup water
• ¼ cup agave
• ¼ cup maple syrup
• 1/8 tsp Himalayan pink salt
• 2 Tbsp fresh ginger, grated
• 1 Tbsp lecithin
• ½ cup coconut oil, melted
Pumpkin Spiced Granola
• 2 cups almonds, soaked overnight
• 1 cup cashews, soaked overnight
• 1 cup pumpkin seeds, soaked overnight
• 1 cup raisins
• 1 Tbsp vanilla powder
• 1 tsp pumpkin spice
• ½ tsp Himalayan pink salt
PROCEDURE:
Pumpkin Parfait
1. Place all ingredients as listed in a high powder blender, blend until smooth and creamy.
2. Add more water if necessary to create a smooth puree.
3. Transfer to container and chill until set.
4. Keeps in freezer in air tight container for months.
Ginger Cream
1. Place all ingredients, except the lecithin and coconut oil, in a high powder blender and blend until creamy.
2. Add lecithin and coconut oil and blend until well combined.
3. Transfer to a container and chill until set.
4. Keeps in freezer in air tight container for months.
Pumpkin Spiced Granola
1. Place all nuts and seeds in a large bowl, cover with water and soak overnight. Place raisins in a
separate bowl, cover with water and soak overnight.
2. Place the raisins, along with their soaking water in a food processor and puree until smooth.
3. Drain and rinse the nuts and seeds and discard the soaking water.
4. Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the
consistency of granola, then add vanilla, pumpkin spice and salt. Pulse briefly to incorporate.
5. Transfer mixture onto Teflon sheets and place in dehydrator on 105 F for 4 hours.
6. Remove from Teflon sheets and continue to dehydrate 8-10 hours or until desired crunchiness.
7. Keeps in freezer in air tight container for months.
To Assemble
1. In parfait glass, place a layer of pumpkin, topped with a layer of the ginger cream followed by
several more layers of the same.
2. Top with pumpkin spiced granola and serve.
Chef Tina Jo is a registered trademarks of Splendor in the Raw, Inc. © Chef Tina Jo. All Rights Reserved.
INGREDIENTS
Pumpkin Parfait
• ¼ cup water (more or less)
• ½ medium pumpkin, peeled, seeded and cut into chunks
• 1 tsp pumpkin pie spice
• 2 Tbsp raw agave nectar or sweetener of choice
• ½ tsp Himalayan pink salt
• ½ tsp vanilla powder
Ginger Cream
• 1 cup cashews, soaked 4 hours
• 1 cup coconut cream
• ½ cup water
• ¼ cup agave
• ¼ cup maple syrup
• 1/8 tsp Himalayan pink salt
• 2 Tbsp fresh ginger, grated
• 1 Tbsp lecithin
• ½ cup coconut oil, melted
Pumpkin Spiced Granola
• 2 cups almonds, soaked overnight
• 1 cup cashews, soaked overnight
• 1 cup pumpkin seeds, soaked overnight
• 1 cup raisins
• 1 Tbsp vanilla powder
• 1 tsp pumpkin spice
• ½ tsp Himalayan pink salt
PROCEDURE:
Pumpkin Parfait
1. Place all ingredients as listed in a high powder blender, blend until smooth and creamy.
2. Add more water if necessary to create a smooth puree.
3. Transfer to container and chill until set.
4. Keeps in freezer in air tight container for months.
Ginger Cream
1. Place all ingredients, except the lecithin and coconut oil, in a high powder blender and blend until creamy.
2. Add lecithin and coconut oil and blend until well combined.
3. Transfer to a container and chill until set.
4. Keeps in freezer in air tight container for months.
Pumpkin Spiced Granola
1. Place all nuts and seeds in a large bowl, cover with water and soak overnight. Place raisins in a
separate bowl, cover with water and soak overnight.
2. Place the raisins, along with their soaking water in a food processor and puree until smooth.
3. Drain and rinse the nuts and seeds and discard the soaking water.
4. Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the
consistency of granola, then add vanilla, pumpkin spice and salt. Pulse briefly to incorporate.
5. Transfer mixture onto Teflon sheets and place in dehydrator on 105 F for 4 hours.
6. Remove from Teflon sheets and continue to dehydrate 8-10 hours or until desired crunchiness.
7. Keeps in freezer in air tight container for months.
To Assemble
1. In parfait glass, place a layer of pumpkin, topped with a layer of the ginger cream followed by
several more layers of the same.
2. Top with pumpkin spiced granola and serve.
Chef Tina Jo is a registered trademarks of Splendor in the Raw, Inc. © Chef Tina Jo. All Rights Reserved.
Captivating Croquettes
Submitted By: Creating A Hallelujah Holiday Feast
An incredible appetizer that's not only delicious -
it's healthy, too! Taken from Their e-book,
Creating A Hallelujah Holiday Feast.
Ingredients
1 carrot (ground with the S-blade of the food processor until it resembles ground beef)
1/2 cup frozen corn kernels, thawed at room temperature
1 can black beans, juice drained and set aside
1/2 cup corn meal, or more for firmer texture
1/2 tsp unrefined sea salt, if using unsalted beans
2 Tbsp tomato paste
1/4 tsp garlic powder
2 Tbsp minced purple onion
2 Tbsp reserved bean juice
oil spray
Directions
Place all ingredients (except oil spray) in a bowl and stir together.
Press all ingredients together coarsely with your hands.
Roll croquettes into a round ball about the size of a golf ball and then press into a patty. If croquettes are too moist to patty, add enough corn meal to hold them together.
Spray skillet liberally with oil and turn pan on medium heat. once oil is hot, place patties in pan.
Cook about 1-2 minutes on each side or until they are brown.
Spray oil into pan between batches.
Makes 17 croquettes.
Submitted By: Creating A Hallelujah Holiday Feast
An incredible appetizer that's not only delicious -
it's healthy, too! Taken from Their e-book,
Creating A Hallelujah Holiday Feast.
Ingredients
1 carrot (ground with the S-blade of the food processor until it resembles ground beef)
1/2 cup frozen corn kernels, thawed at room temperature
1 can black beans, juice drained and set aside
1/2 cup corn meal, or more for firmer texture
1/2 tsp unrefined sea salt, if using unsalted beans
2 Tbsp tomato paste
1/4 tsp garlic powder
2 Tbsp minced purple onion
2 Tbsp reserved bean juice
oil spray
Directions
Place all ingredients (except oil spray) in a bowl and stir together.
Press all ingredients together coarsely with your hands.
Roll croquettes into a round ball about the size of a golf ball and then press into a patty. If croquettes are too moist to patty, add enough corn meal to hold them together.
Spray skillet liberally with oil and turn pan on medium heat. once oil is hot, place patties in pan.
Cook about 1-2 minutes on each side or until they are brown.
Spray oil into pan between batches.
Makes 17 croquettes.
COCONUT DREAM SMOOTHIE
SERVES: Makes two large wine glasses full
EQUIPMENT
Blender
INGREDIENTS
1 carton coconut milk (or similar)
1 medium mango
4 Medjool dates
1 Tablespoon vanilla essence
1 medium mango
4 Medjool dates
1 Tablespoon vanilla essence
DIRECTIONS
- Simply blend all ingredients thoroughly until a thick, but bit-free consistency is achieved
- Pour into a tall glass and savour!
Raw Coach Top Tips:
- This is a great recipe for sharing, as this recipe makes two large wine glasses full of smoothie. Drinking this feels decadent and relaxing, so it’s really a good one to use as an "end of the day" treat.
Thursday, December 1, 2011
Happy Juice
SERVES: 1-2
If you’re looking for a juice that will really make you smile, then this is it. Happy by name, happy by nature.
EQUIPMENT
Juicer
INGREDIENTS
3 large carrots
5 small oranges
8 strawberries
1” round of pineapple
DIRECTIONS
1. Prepare ingredients for juicing: scrub carrots, trim ends, stalks etc. and cut into juicer-friendly sized chunks.
2. Put all ingredients through a juicer making sure that you have maximum amount of juice.
3. Pour and serve.
Why not try adding a twist of lime?
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