Yes you CAN eat Raw and have all the fun flavors you love! And even find new flavors to love.
This recipe is a perfect example of a new flavor. I personally have never liked the neon orange nacho cheese; gas stations have it, it comes in a jar, it’s pourable…always grossed me out. Real cheese doesn’t work that way. If I got nachos at a restaurant I wanted grated cheese that was melted over them.
This recipe is the best I’ve ever made for a “cheese” like flavor and overall awesomeness.
2 cups Raw Cashews – soaked for 4-6 hours or overnight.
1/4 cup Nutritional Yeast
1/2 cup Orange Bell Pepper (Red might be even better) – rough chopped
1/4 cup sweet onion – rough chopped
1 Tbl Chipotle Powder (the key secret ingredient. You ‘could’ use Smoked Paprika but why would you? ?)
1 tsp Chili Powder (or a little less if you don’t want a kick)
2 Tbl Extra Virgin Olive Oil (the quality of your oil DOES matter)
2 Tbl Lemon Juice – fresh squeezed
Garlic, salt and black pepper to taste. (I love garlic which has a bite so start slow so you don’t overdo it in combo with the chili powder)
Water as needed for creaminess. I used about 1/4 cup, adding little by little.
Blend all ingredients in a food processor till as smooth as you can get it. Transfer to a blender and keeping adding water till it’s super smooth and the spreadable / dip-able texture you want.
If you have a Vita-Mix blender you could skip the food processor step. You’ll have to add some water sooner to keep the blender going.
This is a great dip for a crudités of veggies, on flax crackers, or over your Walnut Taco Meat! ? You could even use it as a base and add whatever additional spices or herbs you want to go with the dish you’re making.
I’d love to hear back after you make it! What yummy adjustments did you make, what did you eat it with…comment below and share!
Sharing this most amazing sweet potato pasta recipe, courtesy of Cara Brotman here. This is a go to recipe when you need a change up from fresh green leafy salads and are craving something rich, savory, super filling that is packed full of flavor. It is one of my raw favorites!
2 sweet potatoes, spiralized
1 cup raisins
1 cup chopped raw nuts (almonds & hazelnuts are great)
1/2 cup sliced green onions (spring onions work well too!)
1/2 cup cilantro
1/2 cup mint
Curry Almond Sauce
1/2 cup almond butter
1/2 cup melted coconut oil
6 tsp curry powder
2 tsp cinnamon
1/4 tsp cumin
2 Tbsp apple cider vinegar
2 Tbsp Soy Sauce / Liquid Aminos / Tamari
1 Tbsp finely minced ginger
4 cloves garlic, or to taste
Start with the Curry Almond Sauce, adding all of ingredients in a large bowl. Mix well. Add remaining ingredients, sweet potatoes – mint, stir well and Enjoy!
*due to the coconut oil, if not eaten right away the sauce will harden in the fridge. Just take it out and let it sit on the counter a bit to warm up before eating. I like to make it the same day and leave it out on the counter until dinner to allow the flavors to marinate and so the noodles are able to be twirled on my fork, like spaghetti. lol
Kerwin used the angel hair blade on the spiralizer to make the pasta in the photo and it turned out fabulous! More noodle for the sauce to cling to. ??
I haven’t tried this with the pomegranate seeds yet but I’m sure it’s wonderful!
Here is my tried and perfected recipe for making The Best Unroasted Almonds. It’s all in the details.
~Start with RAW Almonds ?
~Soak them overnight in fresh water. The nuts will absorb a lot of water and expand so put plenty of extra to keep the nuts covered.
~Drain and rinse them in the morning. *If you are pressed for time, just put new fresh water covering the nuts, place them in the fridge and you can get to them later. With daily rinsing and fresh water the nuts will keep in the fridge for 5 days so you can always have a batch soaked and ready to go for various recipes.
~Place rinsed nuts on a dehydrator tray, spread out so they are in a single layer. Dehydrate for 1 hour at 105°.
~Dump dried nuts into a big bowl
~Drizzle Olive Oil (cold pressed) and mix. You only want to “lightly” coat the nuts so the seasonings will stick, too much oil and they’ll never get the ‘pop’ or light crunch you’re looking for. So start slow, mix, and add more oil as needed.
~Add Seasonings. Below is my all time favorite mix but this is customizable to your taste buds of course.
Pink Salt – FINE Ground
First 3 are pretty equal amounts, the cayenne I use about 1/4 the amount, just to give a tiny kick. Don’t worry about the quantity of salt, Himalayan Pink Salt is good for you. ?? The nuts honestly won’t taste the same without enough salt, it brings out the flavor of the other spices and once you bite in the flavors all blend with the nuts to create a mouth watering savor burst of flavor.
*One thing to note is Be Generous! Put on way more seasonings than you think you’ll need. Taste the nuts and keep adding until the balance is there and it’s bit too strong. Some will fall off as it’s dehydrating and the flavors will soften. Bland nuts are just no fun, trust me. Also, you want to taste the spices, not the oil. Add more spices if you taste mostly oil. Or add more nuts to thin out the amount of oil.
~Put back on the dehydrator trays and “roast” at 110° until the cows come home. Seriously, just leave it going for 2-3 days, periodically testing them. When you like the pop and crunch pull them out, let them cool and store them in the pantry. They won’t last long enough to get old LOL. Way to yummy.
*I like glass canning jars to store them. Ziplock bags makes the nuts not look as appealing and I swear they don’t hold the crunch the same way. ?♀️ They are good though to use for carrying nuts with you for on the go snacking.
I was excited to find them on sale at Sprouts this week in the bulk section. So I made a big batch! Not sure if I’m going to show them to Kerwin or not. Haha ?
After many soggy, chewy, bland batches of nuts I am excited to have found a recipe that WORKS!! I want you to skip past my failures ? so feel free to ask questions! I hope you give these nuts a go and share how they turn out for you!
2 cups grated carrots, squeezed tightly through a nut milk bag to remove as much excess moisture as possible.
1 heaping tsp cinnamon
1/2 tsp ground ginger
1/8 tsp pink salt (or more to taste)
3/4 cup raisins
1 cup cashews, soaked 1+ hours
1/3 cup maple syrup (you could use agave instead or probably honey too)
Few shakes of pink salt
1 tsp lemon juice
Blend the dates and walnuts in a food processor till they are crumbly, but holding together.
Add carrots and spices. (I pulsed the carrorts innmy food processor to save manually grating baby carrots. Lol) Process till the mix has taken the form of a smooth “dough.” It will take a minute or two.
Add raisins and pulse or stir in to combine.
Drain and rinse cashews, put in a food processor with maple syrup, salt and lemon. Process until the mixture is well combined. With the motor running, add just enough water as the motor is running to get the consistency you want. Keep checking. Tasting helps too. ?
Push the carrot cake dough into six muffin tins or ramekins, gently drop a heaping Tablespoon of icing to each and put in freezer for about two hours so they’ll set enough to be removed from the muffin tin while holding their shape.
Serve and enjoy!
These can be made a day ahead of time and stored in the fridge.
Tip – if you stretch the base to make 7 muffins you can set one aside to be sure of having a “leftover” while still having an even number to put out for guests. ?
This is me doing that very thing and having a muffin for breakfast the next day. Lol. It filled me up for hours!
On the search for a perfect cup of “not coffee” I found this yummy ? concoction that is a delicious Hot Chocolate. It’s healthy, it’s raw, it’s creamy, frothy and super rich. Everything a real cup of hot chocolate should be without all the processed sugar and inflation/mucus generating dairy milk.
1 tsp maple syrup (adjust to taste. I use date sweetened milk so didn’t need much)
1/2 tsp cinnamon
Pinch of Himalayan Salt
Blend it all together in the Vitamix on high for 5 minutes or so till it gets to 105° (used a Kitchen liquid thermometer ? to test). I also heated the cup in the microwave for a minute. Serve immediately. Makes 1 extra large cup. And if you want a more bitter/strong taste just up the amount of Reishi.
Lots of options to customize this drink. I’d love to hear what you come up with!
And if you have the go-to substitute for a cup of coffee, I’m all ears! I don’t even like the taste or acidity of coffee anymore, but its the habit I’m looking to replace. I do like tea, a fall harvest spicy or camomile are my favorites with a splash of honey (though honey doesn’t really splash does it LOL), but I want something with more kick and I don’t mean caffeine, a more intense, light, flavor. The habit of holding the warm cup in your hands, drinking while chatting with friends, while traveling in airports between connections, sipping while walking the streets playing tourist…that’s what I want.
Hot Chocolate is for cozy nights at home watching a movie, sitting in front of a backyard fire, a lazy morning….aaahhhhh yes. ? What’s your favorite time/place to drink hot cocoa?
This salad is so simple to make, tastes light, refreshing and oh so tasty! The sweet potato noodles hold up well to being marinated in the dressing, actually tastes better after a bit, no wilting mush here.
2 Sweet Potatoes – Medium, spiralized
1/3 cup Organic Olive Oil
1/3 cup Organic Unfiltered Apple Cider Vinegar
1/2 Sweet Onion, Medium, rough chopped
1 heaping tsp Cumin
3 large garlic cloves (I used pickled cloves. Garlic Powder can also be used if you prefer)
A few dashes of Cayenne Pepper
A few dashes of Turmeric
Salt & Pepper to taste
3 cups Spinach, chopped (optional)
3 cups Cilantro, chopped (optional)
Nutritional Yeast- sprinkled on top of each bowl as you serve. Yummy cheesy flavor.
Mix together greens and noodles in a bowl. In a separate bowl mix up the dressing ingredients Olive Oil – Salt & Pepper. Then pour over the noodles, stir and let marinate for 10 minutes before serving. An hour or two or three makes it even tastier. ☺️
If not adding the greens, the Olive Oil and Apple Cider Vinegar can be reduced to 1/4 cup each.
This is a great base so get creative! Add other spiralized other root veggies like beets or daikon to add some contrast with the sweet potato ?. Chopped walnuts or sunflower seeds would be great toppers too!
I’d love to hear how you enjoy this salad and what changes you make! ?
•Oat groats, Raw – soaked overnight in dehydrator to keep the water warm.
•Almonds, Raw – soaked overnight on the counter, skins mostly come off the wet nuts on their own while being chopped for a nice smooth texture.
•Cashew milk, Raw
•Bowl of fruit
Wild Maine blueberries
Half a banana
*i put the fruit bowl in the dehydrator for a few minutes while making the cashew milk and it thawed the blueberries just perfectly.
•Pecan Streusel (optional) – pecans, coconut sugar, coconut oil – blended together. Streusel was leftover from my Apple pie.
This dense bowl of nutrients was easily enough for 2!
If you don’t have a dehydrator, putting the the oat groats in warm water to soak overnight works too.
If Raw Oats are too much for you right now, no worries, you’ll still get loads of benefits from cooking your oats, plus all the added “extras”. Oat Groats are less processed but need a longer cooking time; Rolled Oats are another option.
While you can get cashew milk at the store, fresh is sooo much tastier and doesn’t have preservatives, carrageenan, fillers and sugar. Plus, the % of nuts you’re getting isn’t listed on the label but I assure you it’s WAY less than homemade, closer to 6% according to an article I read. Homemade is 25% and so easy to make!
This, my 2nd, episode In The Kitchen was so much fun! And all the recipes turned out amazingly delicious! I hope you enjoy watching! 🙂
Here are the “tweaked” ? directions for each recipe:
1 cup Cashews
1/2 cup Sunflower Seeds
1 large carrot
3 Tbl Olive Oil
2 1/2 Tbl Liquid Aminos (soy sauce or tamari work too)
Sea Salt and Pepper to taste
Blend Cashews and Sunflower Seeds in food processor until fine. Add all remaining ingredients and blend until the texture you prefer. I saved half of the scallions to add at the end to leave add a little more chunky texture.
Sesame Ginger Sauce:
1 cup Olive Oil
1/2 cup + 2 Tbl Apple Cieer Vinegar
1/3 cup Fresh Ginger (or even a little more wouldn’t hurt, surprisingly)
1 cup sesame seeds
1/4 cup Liquid Aminos
1/2 Tbl Sesame Oil (toasted is fine too)
1 cup Water
Add all ingredients to blender and process until creamy. Make take a bit to break down the ginger.
Can be used as a salad dressing, a dip for apples / veggies or with rehydrated seaweed like Arame and Hijiki.
2 cups whole Flax Seeds (soaked in 2 cups water for a 2 hours or more, if you leave overnight that’s fine)
5 cloves Garlic (I love garlic!)
1/2 Lemon, juiced
2 – 3 Tbl Liquid Aminos
1 Tbl Fresh Ginger
Blend ingredients EXCEPT the Flax Seeds in a food processor until broken down. Then add the Flax Seeds and blend until well combined. The Flax Seeds will not grind up but you want the flavors to be well mixed.
Remove from food processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter thinly 1/8 – 1/4 thick. It will take 2-3 trays to use all the batter. The goopy texture will hold the crackers together even if there are holes.
Dehydrate at 105 degrees for 10-16 hours, until crispy. Halfway thru test them for firmness and flip them over onto another mesh tray and remove the Teflex sheet so they dry on both sides.
1 cup Raw Cashews (soaked in water for 30 min – 4 hours)
1 cup Bell Pepper (red, orange or yellow)
2 1/2 Tbl Lime Juice (or lemon)
4 cloves Garlic
3/4 tsp Salt
Place all ingredients into a food processor and puree into a smooth pate. This will take a bit, the texture will become smoother and thicken a bit after blending for longer than you think you need to. 🙂
Please share your favorite paté or cracker recipe! If you have questions or requests for recipes you’d like to see made Raw, I’d love to hear them! 🙂