I was really in the mood for Mexican food lately so I got my creative juices flowing and came up with a ground “meat” that you can use in Lettuce wraps, tacos, nachos, or get creative like I did below with the cucumber appetizers.
1 c. pumpkin seeds (soaked overnight or at least 4 hours)
1 c. brazil nuts (soaked overnight or at least 4 hours)
1/2 onion (chopped)
1 tsp ground cumin
1 tsp chili powder
1 tsp. chipotle pepper fakes
1/2 tsp dried oregano
1 Tbs. Bragg’s Liquid Aminos
2 Tbs lemon juice
2 Tbs. tomato paste (omit if you want to keep it raw)
1/8 tsp garlic pwdr or 1 garlic clove
Grind the soaked nuts and seeds in the food processor until it has the texture of ground meat. Transfer it to a bowl and add the rest of the ingredients. Mix it well and use it as is or place in a dehydrator for an hour or two to marinade and blend the flavors together.
I also have dehydrated it all the way 6-8 hours til crunchy for longer storage or to eat as a snack.
Santa would be jealous!
I created these cookies because after making the almond milk I didn’t want to throw away the pulp, so I got creative…
So I used the pulp of 1 1/2 cup almonds leftover from the almond milk then added to it…
8-10 (I used the skinny pitted dates) dates chopped in the food processor
1/2 dropper of vanilla stevia
1 apple chopped fine in the food processor
2-3 Tbs. ground chia seeds
1/4 c. shreaded coconut
1 tsp orange zest
Mixed it all up, scooped it with an small ice cream scooper and placed it on the dehydrator sheet for about 6 hours on 115
I then mixed coconut butter, agave, and raw cacao to make the frosting.
Makes about 15-20 cookies.
P.S. You can also eat the cookie mixture like oatmeal without dehydrating it. It’s really yummy.
This dish came together by accident. I was out of stuff to take to someone’s home, so I created this dish with things I had on hand and it turned out to be a hit, so I repeated it recently and decided to blog it.
I used the Tri-Blade Plastic Spiral Vegetable Slicer to make the zucchini pasta.
1 carrot (optional) shredded
1 persian cucumber (thinly sliced on a slicer)
1/2 red bell pepper chopped
handfull of chopped cilantro
2-3 green onions chopped
1/2 c. chopped peanuts
1/4 c. unrefined peanut oil
3 Tbs. Nama Shoyu or Tamari sauce
3 Tbs. Apple Cider Vinigar
2 Tbs. Agave syrup
1 small clove of garlic or 1/2 of a large one
1 tsp of freshly grated ginger
Mix all the ingredients together toss with the rest of the salad and enjoy!
If you’re taking this to a pot luck, keep the peanuts in a zip lock as you never know if someone might have an allergy to them.
So I’ve been experimenting with different recipes for a raw pumpkin cheesecake, and I think I’ve come up with a winner. Let me know your thoughts.
1 Cups Pecans
1/3 Cup Raisins
1/2 tsp agave
Pinch of Sea Salt
4 Soft Dates, pitted and packed
1/4 Cup Agave
1/4 Cup Lemon Juice
1/2 Cups Cashews, soaked
1/2 Cup Young Coconut Meat
1 Tablespoon Pumpkin Pie Spice
1/2 Cup Coconut Oil, warmed to liquid
1 1/2 to 2 c Cup Pumpkin, chopped (I use butternut squash, but you can use any pumpkin)
To make the crust: In a food processor, process pecans, raisins, agave, salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 6-inch spring form pan( note that this is smaller than the standard size, if you are using the 8 inch pan, you will need to increase the amounts.)
To make the filling, process the dates, agave, and lemon juice in a Vitamix or a high power blender until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. If the coconut oil is solid, put the jar in a pan of hot water and let it liquify then add the coconut oil and process until well incorporated. Pour the filling onto the crust. Chill at least 3 hours before serving, I like it frozen as well.