Archive for July 21st, 2012
Posted on: July 21, 2012
- In: Uncategorized
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Here’s a fast and tasty salad:
cut into small pieces and mix together:
1 avocado
1/2 pint of grape or cherry tomatoes – (cut in half)
1/2 white onion
boccuccini cheese (or other unripened cheese) – use pearl size or cut
Dressing
mix together 6 oz of balsamic vinegar with 3 tablespoons olive oil, 1 tsp minced garlic and 2 tablespoons Italian seasonings (oregano, parsley, thyme)
shake well and pour a small amount over the salad mix to taste.
your taste buds will love you
looooove you
Southern Charm Cherry Cobbler
Posted on: July 21, 2012
- In: Entertaining | Healthy Body | raw food | veggie foods
- 1 Comment
Southern Charm Cherry Cobbler
- Course/Dish: Pies
- Meals: Breakfast, Snack
- Main Ingredient: Young Coconut, Almonds, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Serves: 1-2
Description
Kristina Carrillo-Bucaram, the queen of low fat raw vegan recipes, blows us away with a fabulously healthy rendition of cherry cobbler, just in time for cherry season! This recipe could definitely serve more than 1 but since it is so low in fat and high in nutrition you could really consume the whole thing yourself and not feel a tinge of guilt! This recipe is a 4 part layered masterpiece with fresh cherry and date puree, the meat of one young coconut, and optional almonds and cinnamon. Enjoy for dessert or as a yummy breakfast to begin a highly energized day!
Recipe by
Ingredients
2 Cups Dates
1 Large Bag Cherries
Meat of One Young Coconut
Quarter Cup of Almonds (Optional)
Cinnamon (Optional)
Methods/steps
Layer 1: In a food processor, process your dates (pitted) and quarter cup of almonds. If you want it to be fat-free, simply leave out the almonds.
Press this cobbler into the parfait glass/pan.
Layer 2: Add on top the slices of pitted cherries and ripe figs.
Layer 3: Blend 1-2 Cups of your Cherry Slices (pitted) and blend with 1/4 cup of dates.
Pour this layer onto the mix.
Layer 4: Blend the meat of the young coconut with the cherry slices, dates, and cinnamon.
Pour on top of the mix.
Top with sliced cherries and figs!
Enjoy immensely!
Chocolate Mousse
Posted on: July 21, 2012
Chocolate Mousse
- Course/Dish: Puddings
- Meals: Breakfast, Snack
- Main Ingredient: Chocolate, Avocado, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Serves: 2
Description
Want to achieve the silkiest, smoothest, richest mousse pudding consistency without using eggs, butter, or cream? Than turn to none other than the noble avocado, which will not only create that texture you desire but also infuse your recipe with loads of heart healthy mono-unsaturated fats, vitamin E, Vitamin K, and folate! Within this recipe you will also find tips from Jennifer Cornbleet on how to turn your mousse into an ice cream, a chocolate sauce, and a buttercream frosting. For the parfait, layer with a blended coconut cream. Dip in and enjoy!
Recipe by
Ingredients
1⁄4 cup pitted medjool dates, soaked
1⁄4 cup pure maple syrup or agave nectar
1⁄2 teaspoon vanilla extract (optional)
3⁄4 cup mashed avocados (1 1⁄2 avocados)
1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1⁄4 cup water
Methods/steps
1) Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth.
2) Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3) Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.
Additional Tips
Variations:
For Double-Batch Chocolate Mousse:
Increase the amounts to 1⁄2 cup pitted medjool dates, soaked, 1⁄2 cup pure maple syrup, 1 teaspoon vanilla extract, 1 1⁄2 cups mashed avocados (3 avocados), 3⁄4 cup cocoa or carob powder, and 1⁄2 cup water. Yield: 2 cups, 4 servings.
For Chocolate Buttercream Frosting:
Omit the water.
For Chocolate Sauce:
Increase the water to 1⁄2 cup for a small batch, and to 1 cup for a double batch.
For Chocolate Ice Cream:
Freeze the Chocolate Mousse for at least 4 hours. Allow to thaw for 15 minutes before serving. Stored in a sealed container, Chocolate Ice Cream will keep for one month in the freezer.
Rustic Raw Tart
Posted on: July 21, 2012
Rustic Raw Tart with Caramel Filling and Fresh Figs
Course/Dish: Pies
- Meals: Breakfast, Snack
- Main Ingredient: Chocolate, Almonds, Dates
- Difficulty: Easy
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Serves: 4
Description
A buttery crust of soaked, peeled almonds, fragrant cold pressed coconut, and raw organic honey creates the base of this delicious raw tart complete with a rich caramel chocolate sauce and plenty of fresh figs on top. By first soaking the almonds we deactivate the enzyme inhibitors and increase their nutrient absorption. Peeling them will enable you to achieve a beautiful white hue with the crust, mimicking the look of pastry dough.
Recipe by
Ingredients
For the Tart Crust:
2 cups soaked and peeled almonds
1/2 cup coconut oil
1/3 cup honey or any other sweetener
1/2 teaspoon salt
For the Filling:
2 cups soaked, pitted and peeled dates
1/2 cup coconut oil
1/2 cup almonds butter
4 teaspoons maple syrup
4 teaspoons cacao powder
1/4 teaspoon of salt
Methods/steps
For the Tart Crust:
1. Soak the almonds overnight, rinse well and peel them.
2. Blend everything using the S knife until it starts to form a ball.
3. Take some small tart pans and roughly spread the dough on them.
4. Put in the refrigerator and leave there to harden for 24 hours.
For the Filling:
1. Soak the dates for 24 hours, peel them and add to the blender.
2. Add everything else and blend using the S knife.
3. If it’s too thick add a little bit of the soaking water from the dates.
4. Spread evenly on the tarts crust.
Assembly:
Spread the filling on the crust, top with fresh figs and enjoy! Keep the tarts in the refrigerator and take out right before consuming.
Living Well 