Raw Teriyaki Almonds

Raw Teriyaki Almonds

I love all the snacks from Gone Nuts! and from Living Nutz! But as many of you probably know buying raw snacks can really add up in cost! Plus I always like to experiment or am just happy to make things on my own. I am sure I will buy from them again but here is my take on Teriyaki Almonds. I was just eyeing the amount of each ingredient I used, so below are all just estimates. These came out so yummy and gooey with the crunch of nuts inside! Deeelish!

almonds

  • 2 cups Almonds
  • 6 Dried Figs
  • 8 Dried Dates
  • 1/4 cup Nama Shoyu
  • 1/4 cup Maple Syrup
  • 2 cloves of fresh Garlic
  • couple of dashes of Cayenne Pepper
  1. Start off by soaking the almonds for 8+ hours. Rinse and set aside.
  2. Blend all the ingredients (besides the almonds) together.
  3. Pour over and combine well with the almonds and allow to marinate for 1 hour – several days. (I only marinated for a few hours)
  4. Then dehydrate at 115 degrees till desired texture. For me this was around 60 hours.

Thai Coconut Bliss Soup

Thai Coconut Bliss Soup
Recipe from The Raw Food Detox Diet by Natalia Rose
makes 2-4 servings

It is one of Natalia’s favorite soups and now I know why. It is beyond divine!! Such creamy deliciousness! I love all things coconut so was excited by a soup that used 3 young coconuts! It was so creamy and full of flavor. I know that anyone would love this soup, as long as they don’t mind coconuts of course! Plus I love that you have coconut water left over after the recipe. I love love love coconut water, it is totally magical. And of course, as with most raw soups this is super easy to make (once the coconuts are open!).

soup top

 1 cup sliced thinly shiitake mushrooms
3 tablespoons chopped fresh basil
1/2 cup fresh lime juice
1 teaspoon Celtic sea salt
Meat of 3 young coconuts
1 1/2 cups coconut water
1 tablespoon fresh minced ginger
1/4 cup olive oil
4 dates, pitted
1 tablespoon Nama Shoyu soy sauce
1 clove garlic

  1. Place the mushrooms, basil, 1/4 cup of lime juice, and the sea salt in a small bowl. Mix well and set aside.
  2. Blend the coconut meat, coconut water, ginger, olive oil, dates, soy sauce, the remaining 1/4 of lime juice, and garlic in a blender until smooth.
  3. Pour the blended mixture into bowls. Garnish with the marinate mushrooms and basil mixture.

soup close up side

soup close up

Kale Chips

I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!

bowl of kale chips

Kale Chips

1 head of kale, stems removed and torn in pieces
1/4 cup of namu shoyu
2-3 tablespoons of oil (grape seed, canola, olive)
1/4 cup of nutritional yeast

Place the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.

before kale
Pre-dehydrator Kale on the mesh sheet

after kale

 Post-dehydrator kale (with a few pieces missing from munching!!)

Amazing Raw “Peanut” Sauce and Zucchini Noodles

Peanut sauce

Shocker! I am making Zucchini Noodles 🙂 They are just so good and there are so many sauces you can serve with them! Tonight I made Natalia Rose’s  Delicious Amazing Raw “Peanut” Sauce from her The Raw Food Detox Diet Book. It really tastes super peanuty to me, but there are no peanuts in this sauce. Raw peanuts are really hard to find although they are available.

I love that this makes a full 2 cups of sauce, so we have enough for tonight for dinner and more for salads for lunch tomorrow! SO awesome and tasty!!

Males 2 cups

1 cup raw almond butter
2 tablespoons fresh ginger
1/2 cup water (to thin)
4 tablespoons fresh lemon juice
1/4 cup pure maple syrup
3 tablespoons Nama Shoyu soy sauce
4 tablespoon sesame oil
2-3 cloves of garlic
1/2 serrano or jalapeno chile

Blend all ingredients at high speed until smooth. This makes an unbelievable dipping sauce for carrots other veggies, and it is amazing as a salad dressing or a sauce over Young coconut noodles.

Raw Sweet & Spicy Sesame Noodles

pasta 1

I obviously have a thing for Zucchini Noodles. I would say my go to SAD comfort food would be Long Pasta, so having these as a raw and much more beneficial alternative has been amazing!!

I grew up eating Cold Sesame Noodles from Chinese Restaurants and still think about that sweet, nutty taste! So although I don’t want to eat that any more, it is nice to come up with something similar while keeping it all Raw. This sauce is not as sweet and nutty as the Chinese Restaurant sauce but it was really great!! I want to keep experimenting maybe with more sweeteners and almond butter next time.

Enjoy 🙂

Raw Sweet & Spicy Sesame Noodles

Serves 3-4

  • 4 medium zucchini (peeled if NOT organic)
  • 1/4 – 1/3 cup raw sesame oil
  • 1 tablespoon flax seed oil
  • 1/4 – 1/3 cup Nama Shoyu
  • 1 – 1 1/2 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 – 1/3 cup raw tahini
  • Couple drops of Stevia &/or 1-2 Tablespoons of Agave
  • 4 scallions, finely sliced
  • Hot Pepper/Chili Sauce (optional)
  1. In a bowl whisk the sesame oil, Nama Shoyu, rice vinegar, red pepper, agave &/or stevia drops and tahini, set aside.
  2. Spiralize the zucchini and then place the noodles on a paper towel to draw out some of the moisture.
  3. Divide the noodles into bowls and mix together with the Sesame sauce.
  4. Garnish with the scallions and the hot pepper sauce.pasta 2pasta 3

Natalia Rose’s Raw Caesar Dressing

Natalia Rose is such a super star! I love her and all her books. If you are a woman you should check out her new book Detox for Women. She has great ideas, fabulous recipes, and really explains everything about eating this way pretty simply. Her book The Raw Food Detox Diet was one of the first books that I read on Raw food. I already knew some about eating that way, but her book really opened the door for me. In her books there are always different levels of the diet and she is never saying go from meat to raw overnight. There is a simple, easy approach that I found so welcoming and loved it!

Here is one of her fabulous recipes from The Raw Food Detox Diet that is so delightful! I have another Caesar dressing posted that is very different and Delicious. This one has such a great flavor and plus it is Nut free!!! The flavor was almost an asian caesar because of the nama shoyu and the miso. So awesome! Enjoy, I did 🙂

Natalia Rose’s Raw Caesar Dressing caesar salad from natalia rose

1/4 cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
1/2 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup Nama Shoyu soy sauce
2 tablespoons sweet white miso
5 organic unsulfured dates, pitted
freshly ground pepper to taste

Blend all the ingredients in blender and serve over romaine lettuce. You can use less water for a thicker consistency to use as a mayo.

*** I also added Grape Tomatoes for color, and the fact that lately I cannot get enough of them! I have never been a huge tomato fan and now I find myself seeking out these little gems. SO sweet and Delicious!

Raw Corny Soup

Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3 🙂

This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by JulianoEverything I have tried so far from him is so amazing! 

img_176712

  • 1/2 cup walnuts
  •  filtered water for soaking walnuts
  •  1 1/2 tablespoons white miso
  •  1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
  •  1/2 cup diced tomatoes
  •  1 tablespoon minced garlic
  •  1 tablespoon fresh dill, minced
  •  1 tablespoon fresh parsley, minced
  •  1 tablespoon chopped green onion
  •  1 teaspoon minced jalapeno
  •  1 ear of corn cut from the cob
  •  1 cup filtered water
  •  1/3 cup olive oil
  •  2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)

 Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purée for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.

Raw Mushroom Cream Sushi

I love playing around with different Nori Rolls and wraps. You can really add or subtract from any recipe or just put whatever you have around in and roll it up. So simple and so good!

Adapted from RAW: The Uncook Book by Juliano

img_1750

For the Filling:

Mac Cream

  • 1 cup raw macadamia nuts
  • I cup raw cashews
  • 1/2 cup fresh-squeezed lemon juice
  • 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
  • 1 tablespoon garlic
  • 1/2 tsps peppercorns

Blend all the above ingredients until creamy. Keeps 2 days in the refrerator.

**I only had cashews so I used 2 cups.

For the Sushi:

  • 2 sheets of raw nori
  • 4 fresh horseradish sticks, sliced thin  (I found the horseradish sticks a little harsh. I have grated it before and find that much nicer in the rolls.)
  • 4 carrot sticks
  • 4 cucumber sticks, sliced thin (if organic leave the skin on)
  • 1 cup sliced portobello mushrooms
  • 4 apple slices, sliced thin (I used 6 per roll so every bite had apple 🙂 )
  • lettuce leaves, enough to cover

On a sheet of nori arrange the horseradish, cucumber and carrot sticks, and mushrooms  along the edge of the nori closest to you.

Gently spread the filling on top of the vegetable sticks, being careful not to allow the mixture to touch the nori. Add a layer of apple slices, and lettuce leaves (cover any wet ingredients with leaves so the nori doesn’t get wet).

Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

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