Everyone needs a go-to to dip that works on everything and is perfect to take for a potluck or dinner party.
Here’s the recipe for mine.
Onion Dip Ingredients:
1 1/2 Cups Raw Sunflower Seeds
1 Cup Lemon juice, fresh squeezed. Or a bit less as you can always can more.
1 Cup Raw Cashews
1 Cup Water
1 Tbl Onion Powder – heaping!
1 Tbl Garlic Powder – heaping!
1/2 Cup + 3 Tbl Yellow Onion, chopped
1/2 cup + 1 Tbl Green Onion, chopped
1 tsp Black Pepper
Pinch or two of Salt
Add all ingredients except the 1/2 cup of Onions and Green Onions to a blender and blend until creamy. Scoop out into a bowl and stir in the 1/2 cup each of Yellow Onion and Green Onions – this provides a great texture and pop of flavor. Taste to adjust spices or add any additional seasonings you like.
This is soooo yummy, savory and thick so it sticks quite well to all kinds of sliced veggies. It is also amazing on bread and crackers.
Somehow I didn’t take a picture of the finished product 😮 but this picture below was a simple and delicious lunch that used this dip as the spread or ‘mayo’.
What’s your favorite dip? I love new recipes so please share!
If you have a dip recipe that you’d like a healthier version of, post it below and I’ll see what I can come up with! 😃
Summer is over and I am ready for a warm soup, how about you?
My recent decision to move forward with a Raw and Living foods lifestyle, aka Raw 4 Joie, is going splendidly, minus a couple hiccups here and there. 😉 It is a journey after all. I’m keeping things very simple and making lots of easy recipes that can be used as staples in the fridge and combined in with other things to quickly whip up something yummy.
However, I am enjoying reading recipe books and watching raw cooking shows online and when I come across an ‘OMG, it sounds amazing!’ recipe it’s fun to try it out. This is one of those recipes.
I am also focused on the cozy, comfort side of food lately, seeing as I’m on a mission to create a go-to list of comfort foods. That has as always been a missing piece of eating raw for me so I’m really encouraged by this recipe discovery as it definitely falls into the comfort category. 🙂
I found this recipe in the Local Wild Life, Turtle Lake Refuge’s Recipes for Living Deep by Katrina Blair book that they had at my favorite restaurant in town – Go Vegan Cafe -and I was curious and excited to see it was a broth soup. Excited, as I’m not a fan of cold, raw, creamy soups like creamed corn or those where you blend up raw, fresh produce to make the soup base. I am not a fan of that type of thick texture. And curious, as how do you make a seriously CHEESY recipe, Raw (dairy-free)?
So here it is! Hope you enjoy it too!🙂
French Onion Soup Recipe
1 Yellow Onion – Cut into very thin slices.
2 Tbl Soy Sauce
2 Tbl Mellow White Miso
2-4 Garlic cloves (I used 4 of course!)
3/4 cup Balsamic Vinegar
1/2 cup Organic Extra Virgin Olive Oil (look for Cold-Pressed on the label)
1/2 tsp each Dried Rosemary, Thyme, Tarragon, Marjoram and Ground White Pepper to taste (I used Black Pepper instead of white and Winter Savory instead of Tarragon – it was what I had)
4 cups Water
Blend miso, garlic and water in a blender till well combined. Pour into a big bowl or soup pot. Add in the rest of the ingredients and allow them to marinate overnight, or for a few hours at least, at room temp to get the full flavor from the onions.
Heat the soup slowly and gently on the stove top, using a thermometer to monitor the heat (118º – 1120º) to keep the nutritional benefits of it being ‘raw’. As a tip, it shouldn’t be too hot for your finger.
Swiss Cheeze Recipe
1/3 cup Raw Sunflower Seeds – soaked for a couple hours
1/3 cup Raw Walnuts – soaked for a couple hours
2 Tbl Nutritional Yeast
Juice from 1 Lemon
Pink Salt – to taste
Blend together all ingredients. Spread over slices of your choice of bread and pop into the dehydrator for 2 hours at 115º or in the oven on low until the cheese begins to dry.
Serve bread with the soup and use for dipping. The flavor combo is FANTASTIC. I don’t know if it really tastes like a dairy Swiss Cheese or not, but it has a bit of a sharp note and all I can say is – paired with this Onion Soup it’s heavenly!
**Serving Tip – dish up the soup into ramekin bowls or another type of small ceramic bowl that you put in the dehydrator or warming oven. It helps your soup to stay warmer for longer once it’s away from the heat and also being a smaller portion, you can eat it quicker and get a refill, of freshly warmed soup. I heated up 4 of the red bowls pictured below so Kerwin and I each had a warm bowl waiting for us in the oven for a refill. 😊 It worked perfectly! The soup was so savory and filling we couldn’t eat more than 2 bowls.
It’s soooo exciting to find recipes you love and new flavor combos!
As I write this blog I am relaunching my Raw food diet and turning it into my lifestyle, not something to start, stop or dabble in. Go big or go home, right? 😃 To help me track and document it as I go, I’m calling it: Raw 4 Joie. I’ll add that label as a ‘tag’ to each blog post I do so depending on when you are reading this and how long you’ve been following me, you’ll be able to go back and see the related posts.
Back to the topic at hand…FOOD!
I found this recipe in the Modern Raw book and absolutely LOVE IT! But then as I went to share this blog post I discovered on my website that I’ve previously shared a Nacho Cheeze recipe. 🤔 ⬅️ here’s that one if you’re interested. As I read through it, I noticed I sounded pretty serious about it being incredibly delicious. How could I have forgotten about it??! I wonder….Maybe I need to do a taste test blend off! 😋
Either way, I am currently seriously fixated on this version, so here it is. The texture is so smooth and the flavors simply pop. Definitely hits the mark of being a “comfort food”. SCORE!! 💥👍🏼💪🏼
1 cup Raw Cashews – soak for 20 min – 2 hours, drain and rinse.
2 Tbl Nutritional Yeast
1 cup Red Bell Pepper – rough chopped
1 1/2 tsp Raw Apple Cider Vinegar
1/4 cup Water
1 Tbl Organic Extra Virgin Olive Oil (look for Cold-Pressed on the label)
1 1/2 tsp Pink Salt
1/2 tsp Ground Turmeric
Blend all ingredients in a blender till as smooth as you can get it, but don’t blend too long for it to become hot.
**Tip – this Cheeze goes brilliantly with slices of raw Sweet Potato.
I’d love to hear back after you make this one or both! 😜 Seriously, it’s such a versatile dip why not make variations on it.
This recipe was an accidental discovery but it was soooo delicious that I had to pause and write the recipe down in Evernote real quick before I even sat down to eat. I didn’t want to forget anything!
**side note for full disclosure is that I’ve been known to not write recipes down, forget where I found a receipe or intend it write it down in the morning and then….it’s really painful when it turned out to be an incredibly tasty dish that you can’t recreate. Ugh. Kerwin has not been happy with me.
That is NOT happening with this one!
What makes this recipe even better is that it doesn’t actually have any “peanuts” in it! hahaha! I really don’t like peanuts and I know many people are also allergic to them. I have a theory on that….but that’s a topic for another blog. 🙂
Oh yeah, and did I say it’s super simple? It is!
5 Tbl Creamy Raw Almond Butter (plus a little extra to taste)
1/4 Cup Soy Sauce or Liquid Aminos (gluten free)
2 Tbl Honey
1 Tbl Fresh Lemon Juice
3 – 4 Garlic Cloves, minced (note: we do love garlic!)
3 tsp Sriracha sauce (start with 1 tsp and work your way up. The heat epends on the brand of sauce you use.)
Simply add all ingredients to a bowl, stir together, taste and adjust flavors to your preference.
To make it a quick meal – I sauteed up a generous amount of some chopped purple cabbage and sliced red onions with a tiny bit of sesame oil.
I used 4 Ramen ‘cakes’ for the noodles, so we could have leftovers for lunch the next day. (I love doing meal prep this way! lol.) I cooked them for 7 minutes, the first 2 minutes was waiting for the noodles to soften so they could be separated and then 5 minutes of separating the noodles and stirring until they were done. The cook fast and go very quickly from perfect to mushy so keep a close eye on them and do taste tests. It’s easy to lose track of time while focused on separately noodles so I always set the timer.
•I plan to try spiralized Sweet Potatoes as the noodles next time. I’ll try and remember to come back and update this post with the results.
Where to find the Ingredients & The Brands I use~
•Ramen Noodle – Louts Foods Millet & Brown Rice
For the noodles I used the Lotus Foods brand with brown rice and millet instead of white/wheat flours.
Sometimes you can find them at Costco but if not available in your area, you can get them at the link below:
My favorite Soy Sauce! Unpasteurized, Organic and No Preservatives.
The most “raw” soy sauce I’ve found and with a rich depth of flavor. I never ‘cook’ it over heat, I save it for the final application to season your dish or in unheated recipes to better appreciate it’s flavor. 🙂
Sadly, it’s no longer available at any of my local stores. You can get it on Amazon but I like this site, Vitacost (link below), as they often times have sales, so I wait and then stock up. 🙂
This stuff is the bomb! Raw, Vegan, Gluten Free & Unpasteurized! Yippee!
I found it at our local Whole Foods but for the label reference, here’s the Amazon link – I didn’t see anything other than this 8 pack available at the time I looked. But why not stock up?? We are now using this as our go-to hot sauce. More than heat, compared to other sriracha’s, this one has FLAVOR.
• Raw Almond Butter, Creamy
You can find Raw Almond Butter at several natural type grocery stores, like Sprouts, Trader Joe’s, Natural Grocers and Whole Foods.
And at even more places you can find ‘non-Raw’ Almond Butter. The flavor isn’t the same but it could do in a pinch.
There is quite a range in price point as well and ‘sometimes’ the price is indicitive of the incredible flavor and, stick to the roof of your mouth, creaminess. Other times, it’s just a high price. lol.
Watch for the word “raw”, if you don’t see it, it’s not raw. Look at the back label and make sure there is only 1 ingredient listed – Almonds.
For standard dishes my go to is Trader Joe’s brand as they have an unbeatable price here in town at $5.99 / jar. It’s Unsalted and Unsweetened, only 1 ingredient.
Why it’s such a higher price on Amazon, I’ve no idea.
But if you’re want a nicer quality for special occasions I like this brand.
I am super proud of this new flavor discovery! A while back I made this coffee frappuccino that rivaled and, to me at least, beat Starbucks version. It was my saving grace over the summer, I drank soooo many of them! Problem was I don’t know what happened to the recipe. You think you’ll always remember it because it tasted so good and you made it so many times but all the recipes made in between until Summer came round again, blurred the memories.
I haven’t found anything that came close…until now. To be clear, this recipe below ISN’T the flavor but….it’s even better! Woohooo! 😃 And that is saying something! Plus, this one has greens in it which the former version definitely didn’t.
1 cup cooled Coffee (I take the leftovers from the mornings pot and put it in a mason jar in the fridge, once it’s cooled off)
2 cups Spinach (I keep a bag in the freezer)
6-8 Medjool Dates (adjust to your taste)
2 Tbl Hemp Seeds (also stored in the freezer)
2 Tbl Almond Butter
3 cups Coffee Ice Cubes
Edit 7/31/2019- I’ve since further enhanced this recipe:
3 Drops Peppermint Essential Oil
2 tsp Raw Maca Powder
1/4 tsp He Shou Wu Extract (Completely optional. This extract is of benefit to get additional longevity superfoods in your diet but not crucial to the enhanced flavor.)
Add all ingredients to the blender, in the order listed for best results, and blend until smooth.
**Cacao Nibs would also be a great addition if you want some chocolate flavor and a boost of Jing energy (Cacao is one of the, if not THE, top longevity superfoods.). Also, a few mint leaves thrown in would be tasty too (only if you haven’t already added the Peppermint EO).
This is light and refreshing with a bit of a coffee boost and hit of protein with the yummy spinach and hemp seeds. The lack of a banana keeps this smoothie from not being so heavy, the almond butter adds the creaminess and some fat to help you feel satiated.
Hands down this is Kerwin’s favorite salad dressing. He loves to drench his lettuce and veggies in it. No matter the salad, somehow this dressing always goes perfectly. AND I’ll share a secret with you – making this dressing was the very first time Kerwin used our Vitamix blender. He even asked me to show him how to make it so he didn’t have to wait on me.
It lasts forever in the fridge so we always make a double batch of it and store it in glass mason jars or bottles with lids.
This is The Best Lemon Vinaigrette I’ve ever had! It’s creamy, savory, packed with flavor and yet, it’s simple to make.
It’s a pet peeve of mine when searching for recipes online that you have to SCROOOOOLLL forever on each blog post to get to the ingredients to know if its even an option. In the middle of making dinner I don’t have time to read the story behind the recipe (sorry to my fellow bloggers!) so I’m going to cut right to the chase for you.
Chop the garlic and then add all ingredients together and blend to emulsify the oil/vinegar. If you’re using a Vitamix, no need to chop OR peel the garlic. I find though that for a quick dressing, with less clean up time, that a small individual blender works perfectly. I have a Magic Bullet and it’s the same one I use for grinding coffee beans and whole spices. I love it! But as I DON’T love hunks of garlic in my dressings, I pre-chop.
It’ll store in the fridge in a sealed jar for several weeks (or more!). Most every ingredient is a natural preservative LOL.
I like to double the recipe and we still have no problems using it up within a week.
If you don’t want to make your own Dijon Mustard, the one I like is linked below .
*This dressing IS very sharp and strongly flavored so adjust the lemon, mustard and garlic to your liking. Keep it mind it will definitely soften when blended with your salad ingredients. In our house, we’ve found that it goes famously with a salad of spinach, kale and quinoa (which on it’s own is very bland) and a combo of the basic veggies we like to have on hand – celery, bell pepper, sweet onion, carrots, tomatoes, green beans and avocado topped with pumpkin seeds. Yum!
Please come back after you make it and tell me how you liked it or what changes you made! I’m always open for “tweaks”.
I hope you enjoy this vinaigrette as much as my husband and I do!
Yes, these are all my Amazon Affiliate links and I hope you’ll use them if you order any of these products. 😊 ALWAYS shop on Amazon with an affiliate link, even if it’s not mine, but of course I’d love it if it IS mine!
Do you feel you can never let go of pasta, pastries and breads? Are processed carbs the reason all your diets fail?
Then you’ll love this recipe!
I too was challenged as I started eating raw, plant based. What do you use as a base for everything you want to pile on top? What do you do about bread?
Well, it’s an ongoing process that is continually improving but…the great news is I’m finding new recipes and learning to get creative. Woohoo! Who knew I was creative in the kitchen?! I sure didn’t. 😛 For example, Jicama slices make DELICIOUS taco shells, Romaine or Kale leaves make fabulous wraps and Onion Bread is without a doubt simply unforgettable while also making your whole house smell incredible for an entire day while it’s “baking”.
Actually, the end result is that I’m loving these new “breads” replacements even better than the bread itself! Yes, there is indeed hope! I get super excited every time I come across a new recipe, like this one ⬇️…
I had these apples that were too soft to eat that I’d been saving to find the perfect dish to make with them. Enter the simple Apple Bread from one of my favorite Raw books: The RAWvolution Continues.
5 cups shredded, cored apples (I chopped mine up in the food processor to make it faster. It worked, minus a few chunks I pulled out and nibbled on. Lol)
1/2 cup Flaxseeds, ground
1/2 cup Sunflowers seeds, ground
4 tsp Maple Syrup (coconut nectar was listed in the book but it’s not my preference.)
2 tsp Ground Cinnamon (I love cinnamon and don’t think you can really over do it LOL but you could use less)
Combine all the ingredients and mix by hand. It’s so fun!
Spread approx 2 cups of the mixture into a Teflex sheet lined dehydrator tray
Repeat until all mixture is used up. I’ll come back and update once I make it again and remember how many trays it uses. Lol. I’m thinking maybe 3.
Dehydrate at 105° for 6-8 hours, until it’s solid enough you can peel it off the Teflext sheet.
‘Then flip it over onto a second dehydrator tray and carefully peel off the sheet.
Dehydrate an additional few hours until it’s the desired level of firmness. You want them to hold their shape, be firm enough they don’t tear but still flexible enough they don’t crack when you bend them. I did approx 4 more hours. They will firm up a little more after cooling. You can always put them back in if they are too soft.
I stored mine in the fridge in a ziplock and they lasted 2 weeks, no problem. The challenge was not eating in one sitting! You could also store them uncovered in the pantry.
They are yummy, not too sweet, with just the right amount of chew. Also great for travel, giving you lots of options of what to put on top that you might find locally on your travels and they really don’t require being in the fridge.
I did a how to video when I was making them for myself. Once I’ve edited it, I’ll come back and post the link here.
What a surprise discovery! I never imagined that a simple 5 ingredient recipe for onion bread would change my world. THIS is what real Raw food is all about!
When you feel so excited, alive, happy, with taste buds cheering for joy, you know you’ve found something special. More than “just food”, food that inspires feelings like this are what make life incredible and so full of JOY.
My plan for this Raw journey is to keep it simple and delicious. I don’t want to slave away for hours in the kitchen and yet I still want to eat foods with a variety of yummy flavors and textures. I came across this bread recipe in the book RAWvolution by Matt Amsden and I’m in love with it, in its entirety. 😊 It is EXACTLY what I’m looking for. I’m sure you’ll be seeing more recipes I make from it. You can find it on Amazon here. Or check your library.
Did you catch the second surprise announcement in the video?
I am beyond blessed and happy for the support and being on such a life changing journey with my partner and best friend.?
Here’s the recipe and I truly hope you make it!
3 large yellow onions
3/4 cup flax seeds, ground in a blender, coffee grinder or food processor
3/4 cup raw sunflower seeds, ground
1/2 cup Nama Shoyu (Tamari or Liquid Aminos)
1/3 cup extra virgin olive oil
Slice the onions on a mandolin and then halve them (or use the slicing disc on a food processor). Put all the ingredients into a large mixing bowl and mix until well combined. I used my hands for extra fun 😝.
Divide the mixture in half and spread onto two dehydrator trays lined with Teflex sheets. Spread mixture as evenly and thinly as you can, without seeing holes. It may take a little massaging, again I used my hands for smear-ability lol, but it should cover most of the tray. Dehydrate at 105° for 12 hours, flip the tray over, peel off the Teflex sheet and return to the dehydrator for another 8 to 12 hours or so, until desired degree of dryness.
I kept mine barely moist, so it’s soft and pliable, I didn’t want a crunchy bread. I suggest storing in the fridge in a sealed container for freshness.
Makes 2 trays as noted above. I doubled the batch, which I don’t usually do with a new recipe, but I had plenty of onions from Farm Fresh Las Vegas so why not. Boy, am I grateful I did! These will be going with me on my business flight in the morning. Part of my secret to staying raw while traveling is to take something(s) with you that are super tasty and easy to travel with.