UnReFiNeD

S) Recipes: Rawism

Raw Foodism (or rawism) is a diet consisting of un-cooked, un-processed, and often organic foods. While there are many raw vegans out there, there are some that eat raw animal and byproducts too. What first got me into rawism was when I was searching for healthy recipes. Often, the “healthy” recipes just weren’t healthy enough, but the raw recipes were, and so I’d either make them raw or alter them to a cheaper, more convenient baked version. Rawism can be very expensive, but it doesn’t need to be.

Everyone has different tastebuds. The way I make one thing might not be to your liking, and the way you make something might not be to mine. So feel free to do like me and experiment! Add your own touch. Recipes don’t often turn out exactly as the original due to differences in altitude, measuring equipment and oven heat anyway. These recipes are all my own creations unless stated otherwise. Let me know what you think of them if you try any so I can try and make them better!

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~Sweet Potato Casserole~  Serves 5-6  (vegan, raw, gluten-free)

Who would have thought that sweet potatoes can be eaten raw *and* be delicious?

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Ingredients: 4 cups peeled and chopped raw sweet potato, 1 1/2 cups raw walnuts, about 1/3 cup of dates, 1\2-1 tsp vanilla extract (optional), 1 tsp ground cinnamon, 1/8 – 1/4 tsp Celtic salt, 1/2 cup water (use date soak water), 2 tbsp raw agave nectar or raw honey.

Directions: Soak walnuts overnight. Soak dates for a little while. Place half of walnuts, sweet potato, water, dates, cinnamon and vanilla in a food processor and process until decently smooth. Pour into a baking dish. Process the remaining walnuts to a coarse consistency and mix with salt and agave nectar / honey. Add on top of sweet potato mixture and serve.

I came across the original recipe at a raw vegan potluck I attended. The woman who made it said it was a dessert-type meal her family would have for Christmas. The original recipe asks for 1/2 tsp of salt and I used less than that and still found it way too salty, so I would start with 1/8 tsp salt and take it from there.

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~Dark Chocolate Orange Truffles~  Makes 8  (vegan, raw, gluten-free)

These are very rich so they can go down hard if you eat too many and too quickly.

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Ingredients: 1/4 cup almond meal, 2 tbsp packed minced dates, 1/4 cup cocoa powder, about 1 tbsp orange juice, about 1 tsp packed orange zest. 1 1/2 tsp cocoa powder to coat them all.

Directions: Mash all ingredients together with your hands and form into balls. Roll the balls in your hands until they look slick and smooth. You can roll them in cocoa powder if desired.

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~Cool Mint Citrus Mousse~  Serves 2  (vegan, raw, gluten-free)

A refreshing green dessert with a strong-flavored citrus mousse mellowed down by a mild mint mousse.

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Lemon Mousse Ingredients: 1/2 avocado, 3 tbsp raw agave nectar, 2 tbsp fresh lemon juice.

Mint Mousse Ingredients: 1/2 avocado, 2 1/2-3 tbsp raw agave nectar, 1 tbsp PACKED peppermint leaves, a few drops of pure peppermint extract (optional).

Directions: Make each mousse in a small food processor until smooth, then transfer to two small bowls or cups (wine cups work wonderfully for presentation, using an icing decorator and topping them with peppermint leaves) – Split the lemon mousse at the bottom of the two cups, then top with the mint mousse. Store in the fridge until cool, about 30 minutes.

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~Simply Raw Strawberry Banana Pie~ Makes an 8inch pie  (vegan, raw)

A tasty treat on a hot day. This is my first attempt at a raw pie, using only 4 ingredients.

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Crust Ingredients: 1 1/4 cups raw almonds, 2 tablespoons raw warmed honey/agave nectar, or minced dates. Filling Ingredients: 3 ripe bananas, 6 strawberries (more if you want to garnish the pie with them), plus a bit of lemon juice.

Directions: 1. Soak almonds overnight. Rinse and drain well, and pull skins off. Let the almonds dry a bit. 2. Finely mince the almonds or pulse with a blender, being careful as to not let the almonds at the bottom of the blender turn to nut butter. Pack 2/3 of the minced almonds in the bottom of an 8inch springform pan and drizzle honey on top over as much surface as possible. Pack the rest of the minced almonds on top. Slice 1/2 banana into 1/2 cm thickness and into half moons, quickly dip them in the lemon juice (to preserve look), and place them upright by the wall of the pan. Put the pan in the freezer. 3. Mash 2 1/2 bananas and strawberries until desired consistency (I used a blender but should have mashed it for a chunkier filling). Pour fruit filling in the middle of the crust and spread evenly. Garnish with strawberry slices is desired, and store in the freezer. Take out of the freezer about 10 minutes before serving.

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~Coconut-Covered Lemon Bombs~  Makes 10  (vegan, raw, gluten-free)

For the lemon lover. These stay soft, even after being in the freezer.

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Ingredients: 1/2 cup almond meal, 1/4 cup packed pitted dates, 1 tbsp fresh lemon juice, 1/2 tsp coconut oil, about 1/2 tsp lemon zest, 2 1/2 tbsp shredded coconut.

Directions: Mince dates. Using your hands, mash dates, almond meal, lemon juice and lemon zest together until thoroughly mixed. Separate into 10 balls and store in fridge until chilled. Once chilled (enough so that they’re not super sticky), take date balls and roll them in shredded coconut. Store in fridge.

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~”Oreo” Cookie Crumbs~ (vegan, raw, gluten-free)

This is a great garnish added on icecream, on a peanut butter sundae, or whatever really! Chewy, not crunchy.

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Ingredients: 2 tbsp cocoa powder, 2 tbsp packed pitted dates, 1 tsp coconut oil.

Directions: Using a food processor or your hands, mix ingredients together until well combined, then crumble into pieces. Store in fridge.

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~Raw Cranberry Sauce~  Makes 2 cups  (vegan, raw, gluten-free)

A raw and very tart bomb of antioxidants. For a sweeter flavor, simply add more dates or some agave nectar to the recipe.

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Ingredients: 1 cup small cranberries (fresh or frozen), 1 lemon (peeled, sliced and rid of seeds), 1 orange (peeled, sliced and rid of seeds), 2 tbsp packed minced dates.

Directions: Blend all ingredients together in a food processor until smooth.

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I found this recipe somewhere online… I don’t remember if I made any changes to it either, but I would consider adding a  bit more sweetener next time and maybe seeing if I can thicken it up with agar agar or something or the like.

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~Dark Raspberry Truffles~  Makes 12 balls  (vegan, raw)

Rich chocolate truffles with a flavorful, sour note of raspberry.

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Ingredients: 1/2 cup walnut halves/pieces, 1/2 cup +1-2 tbsp sultana (dark) raisins, 1/4 cup cocoa powder (unsalted), 1 tbsp mashed raspberries (thawed or fresh), 1/4 – 1/2 tsp vanilla extract, plus ~1 tsp cocoa powder for rolling.

Directions: Soak rasins for 1 minute, then drain and lightly pat dry. Blend all ingredients in a food processor until well combined. Roll into 12 balls, then roll in or dust on some cocoa powder, and roll again in your hands. Store in fridge.

**PS** I think I accidentally messed up the quanity written so I`m not sure how these will turn out for sure… I`ll clear this up when I can.

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~Carrot Cake In A Ball~  Makes about 16 balls  (vegan, raw, gluten-free)

A raw, grain-free version of carrot cake.

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Ingredients: 1 cup thinly sliced carrots, 1/4 cup minced walnuts, 1/4 cup shredded coconut, 1/4 cup dark raisins, 1/3 cup packed dates, 1/2 tbsp ground cinnamon, 1/4 tsp ground ginger.

Directions: Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor (This should give you 1/2 cup packed carrot pulp). Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge. If you`re a big coconut fan, you can roll your balls in shredded coconut.

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~Groovy Green Smoothie~  Serves 1  (vegan, raw, gluten-free)

As green as it is, you don’t really taste the spinach.

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Ingredients: 1 banana, a handful of spinach, 1/2 tbsp ground flax seeds, a bit of fresh lemon juice and zest, and water to desired consistency.

Directions: Blend all ingredients until smooth.

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~Sprout Hummus~ Makes about 3/4 cup  (vegan, raw, gluten-free)

A very flavorful alternative to bean dips, loaded with nutrition.

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Ingredients: 2 cups sprouts, 2 tbsp tahini, 2 tbsp fresh lemon juice, 1/2 tbsp extra virgin olive oil (optional), 2 tsp cumin, 1/4 tsp white pepper, 1/4 tsp sea salt, 2 garlic cloves

Directions: Put all ingredients in a food processor and blend until decently smooth.

The original recipe was found on “Sprout People“. I made a few changes by adding more sprouts and less spices and salt to the recipe. As for the type of sprouts I used, it was a mix of seeds like alfalfa, radish, canola etc – no lentil seeds.

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~Banana Soft Serve~  (vegan, raw, gluten-free)

A 1-ingredient recipe that you’ll just love in the summer. Choosing Raw’s Gena’s favorite recipe.

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Ingredients: Frozen sliced bananas.

Directions: Blend bananas in a food processor for about 5 minutes. That’s it!

Extra notes: Don’t be fooled by the simplicity of this recipe – The texture and flavor is truly fantastic. For Napolitan flavors, I like to make one batch with cocoa powder, and another with frozen raspberries. But you must make it with a food processor – a blender just won’t give the same result, and you must eat it immediately, as the fluffiness dwindles away with every passing second! (they’d been out for a while in the picture) This recipe comes from Gena’s blog Choosing Raw, one of her favorite and most famous recipes to date.

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~Soft Avocado Icecream~  Serves 2-3  (vegan, raw, gluten-free)

Trust me, you don’t taste the avocado, you only feel the amazing creamy texture it adds to this banana icecream.

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Ingredients: 4 frozen sliced bananas, 1 avocado.

Directions: Blend in a food processor until smooth. Serve immediately.

Well, I have my own special soft icecream! The simple mixture of avocados and frozen bananas is truly stunning, and can be paired with any kind of flavoring that comes to mind. I usually make mine with either a few tablespoons of cocoa powder or a few dozen frozen raspberries. I find that what gives the exterior layer of the icecream an extra special texture is, after being made and poured into bowls, to be put in the freezer for about 3-4 minutes and then eaten immediately. You may have noticed this is the same base recipe as my ABC pudding, except the difference is the frozen bananas and the food processor. The blender just won’t give the same result.

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~Watermelon Tease~    Serves 1-2  (vegan, raw, gluten-free)

Ingredients: 2 cups blended seeded watermelon, 5 frozen strawberries, 2 teaspoons honey or agave nectar.

Directions: Blend 2 cups worth of seeded watermelon. Add the frozen strawberries and honey and blend until smooth.

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~Strawberry Sherbert~   Serves 1-2  (vegan, raw, gluten-free)

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Ingredients: 10-12 frozen strawberries, 1 frozen banana, 1/2 cup plain rice milk (or water), 1/2 teaspoon honey.

Directions: Mix in blender until smooth. Eat immediately.

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~Zucchini Pasta~

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Ingredients: zucchini

Directions: Using a vegetable peeler, peel the zucchini in long strips (keep the peeled skin or use in another recipe) until you get to the core/seeds (keep for another recipe).

Note: Zucchini pasta is awesome! It’s so simple and quick to make, and it’s fun to eat. It’s kind of similar to pasta, especially if you very lightly steam it. I’ll post a recipe to a marinara sauce once I make it.

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Nut Milks

Nut milks are easy to make and much cheaper than buying the packaged stuff. They can be made with a variety of nuts and seeds, but I have only experimented with almonds and hemp seeds so far. There isn’t really a specific recipe to follow, it’s really up to you how thick and sweet you want it, but basically, soak your nuts or seeds overnight, then drain and rinse them, blend them with water and optional flavors (such as honey/ maple syrup/ stevia/ agave nectar, vanilla extract) on high until smooth. Depending on what kind of nuts / seeds you’re working with and how strong your blender is, you might decide to strain your nut milk and end up with a paste which you can later use to make things such as cookies, crusts and cheeses. I don’t bother soaking or straining my hemp milk (I find it blends well; It turns into a smooth liquid like milk), but I soak and strain my almond milk. I must say, the hemp milk doesn’t have the best flavor.

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~Egg Of Deception~   Serves 1

Ingredients: 1 fresh and raw organic egg yolk, 1 or 2 teaspoons raw honey.

Directions: Wash the egg’s shell, crack it and separate the yolk from the egg white. Put the yolk in a small plate (you can use the egg white for another recipe like macaroons). Distribute the softened honey on the egg yolk and stir it with a fork until the yolk and honey are consistently mixed together. Eat with a spoon, and lick the plate when you’re done! =)

Note: I named it the “Egg of Deception” because most people think it’s a gross idea, and those who try it end up thinking it tastes a lot better than they first thought. This recipe has been passed through the Italian side of my family since a while. I plan on trying this with agave nectar next time, I’ll tell you how it goes. Please do research on eating raw eggs and see if you’d be okay with it. I’m not responsible if you get sick from it (but you shouldn’t get sick from it…)

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~Japanese Bunnies~

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Ingredients: apples

Directions: This is not a recipe but more of a technique; a healthy fun-looking treat for kids. This is a Japanese technique. Just core the apple, cut it into about 8 slices, and then cut a “V” (starting in the middle) of each apple slice. Then, cut from the back to the center. To shape it more like a rabbit, round off the back by cutting off slivers of apple. What do you do with the pieces you cut? Well Eat them of course! Or use them in another recipe =) Serve alone or with your favorite raw nut butter.

16 Comments »

  1. this is such a cute idea and so easy : )
    I am going to make these for the kids that I baby sit for.
    maybe then i can get them to eat their fruit! hehe.
    thanks for the inspiration.

    michal (lilearthmuffin)

    Comment by Michal Mymo — June 29, 2009 @ 11:21 am

    • Haha, this is so weird! I thought that if you’d end up checking out my blog, you’d fall in love with the Japanese bunnies!

      I’m glad they’ve inspired you, hopefully they inspire the kids to eat their fruit as well! If you want to keep them looking nice for a long period of time, dip them in lemonized water (but you might have known about that already..)

      Comment by Kate — June 29, 2009 @ 12:31 pm

  2. Hey, I saw your link on your profile on the Raw Meetup group. I have the day off tomorrow and fully intend on making some of these recipes. Thanks for the awesome ideas!! See you at a potluck perhaps! :)

    Comment by Matt — May 5, 2010 @ 5:23 pm

    • Hey, thanks for checking out my blog. Let me know how your recipes turn out! Maybe some pictures too? And yes, I would love to get to meet you =)

      Comment by Kate — May 5, 2010 @ 11:34 pm

  3. […] even eaten it raw, in a delicious dish called Sweet Potato Casserole, and I didn’t have any side effects, if some of you are wondering about that. Mixed with […]

    Pingback by Sweets & Groats « UnReFiNeD — May 15, 2010 @ 10:24 am

  4. Hi! Can we use your casserole recpe on crazysexylife.com and link back to your blog? You can e-mail and let me know. Thanks!

    Comment by Maria (Tough Cookie) — August 1, 2010 @ 4:47 am

  5. we use a national panasonic food processor and this seems to be a bang for the buck:-*

    Comment by Philippine Lotto Results : — October 28, 2010 @ 4:02 pm

  6. organic foods are the best for our health since they are free from dangerous chemicals and toxins ~,,

    Comment by Stomach Gas Bloating — November 17, 2010 @ 7:49 pm

  7. I really enjoy your site but how do u freeze banana’s i took off the peel and put it in a freezer bag and it still got ice all over it? Does this happen to your banana? and strainging the nuts for the milk exactly how do you do that? I mean do you do that before you blend it? or after when it’s a paste? and what is hemp? New to raw food but i find it quite interesting and definitly would like to try it out.

    Comment by johanna — March 4, 2011 @ 8:13 pm

    • The best way to freeze bananas is to slice them (I slice them to about 1/2 inch thickness) and stick them in a plastic zipper bag or a plastic container. I’ve never had that problem before – Maybe you’ve got the setting on your freezer really high?

      As for straining the nut milk, you strain it after you blend it. you can use a cheesecloth or similar towel or fabric and, over/in a bowl, pour the milk /onthe fabric and squeeze the liquid out. You want to get as much liquid out as you can – You can twist the top or whatever to help, and straining multiple times will make your nut milk smoother, but it’s not necessary.

      Hemp is a small nutty seed that can be eaten raw on salads or blended in smoothies, or baked goods. Hemp also is used to make various things like clothes and oil. It’s usually about 12$-15$ for a 1lb tub.

      And welcome to the world of raw food! It’s a great experience =)

      Comment by Kate — March 11, 2011 @ 12:29 pm

  8. I am going to try the sweet potato casserole for supper tonight but I don’t have the dates or what not soaked is this ok? It may still work …I hope so but all your recipes look very good , thanks for sharing them .

    Comment by Jackie — March 10, 2011 @ 7:49 pm

    • Yeah don’t worry about the dates not being soaked, it’s not a necessity. I hope it works out for you, but it should since it’s so easy to change the recipe to how you want it. let me know how it turns out!

      Comment by Kate — March 11, 2011 @ 12:30 pm

  9. Thank you ever so for you blog article. Great.

    Comment by Lewis Mannino — April 30, 2012 @ 8:04 pm

  10. I truly appreciate this blog post. Keep writing.

    Comment by Alanna Strode — May 1, 2012 @ 10:55 am

  11. I also appreciated the recipes you shared, thank you.

    Comment by Isabel — January 10, 2013 @ 4:57 pm

  12. Howdy! Someone in my Myspace group shared this website with us so I
    came to check it out. I’m surely loving
    the information. I’m bookmarking and will be tweeting this to my followers!

    Excellent blog and amazing style and design.

    Comment by Jefferson — July 18, 2013 @ 10:57 am


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