Friday, March 21, 2014

Cashew Cream Stuffed Strawberries




These are delicious, easy, and make a great party snack! If you don't want to go to the trouble of stuffing them you can simply serve the cashew cream as a dip. If you do it that way, why not serve it with other types of fruit too? Like watermelon and pineapple. Yum!

This makes enough for about 2 packages of strawberries. 

1 1/2 cups soaked cashews 
1 Tbsp agave syrup
1 tsp vanilla extract 
1/2 cup water 

Blend all ingredients in blender until smooth and creamy. 

Use a strawberry destemmer to de-stem all your strawberries. Fill a pastry bag with cashew cream. What's that? You've misplaced your pastry bag? Yeah, me too. Fill a zip-lock baggie with cashew cream. Now, using scissors, snip off the tip of one of the bottom corners. Ta-da! Using your homemade zip-lock pastry bag, fill your strawberries with cream and let set in the fridge for about an hour. 

Our life is the sum total of our choices. We always have a choice. 
Athena
Sunday, December 29, 2013

Rawsagne alla Bolognese




I've been making variations of raw lasagna for a long time, but this one definitely takes the cake! Or, lasagna as it were. This is so hearty and delicious! I happened to have a round zucchini squash from my brother in-law's garden for this one - but a regular zucchini will work just as well. It'll just look different than mine.

The rawsagna consists of layers of zucchini, spinach leaves, marinated mushrooms, rawcotta cheeze, and sauce. 

First slice 4 baby bella mushrooms and start marinating in a marinade of equal parts extra virgin olive oil, namo shoyu or tamari, and balsamic vinegar. 

Bolognese Sauce:

1 large tomato, chopped
1/4 cup soaked walnuts
1/4 of a small jalapeno, chopped
1 heaping Tbsp sun dried tomatoes
1 Tbsp chopped onion
1 tsp namo shoyu or tamari
1 tsp chopped ginger 
1 small handful fresh basil leaves (or 1 tsp dried)
A few fresh oregano leaves (or 1/2 tsp dried)

Place all ingredients in blender. Blend on low for a few seconds - just long enough to make a chunky sauce. Pour into bowl and set aside. Now make your rawcotta cheeze.

Rawcotta Cheeze: 

1 cup soaked cashews
1 tsp miso paste
1 tsp lemon juice
1/2 a garlic clove
about 1/4 cup water
dash pepper
dash salt

Blend all ingredients in blender until smooth. 

Slice your zucchini into long thin strips. Now build your rawsagna! You can make a single serving on a plate, like I did, or build it in a small casserole dish. Start with a layer of zucchini "noodles," then a layer of rawcotta cheeze, some spinach leaves, mushrooms, and sauce. Repeat the layers one more time. Sprinkle chopped fresh basil and parsley on top. Ta-da! 


Our life is the sum total of our choices. We always have a choice. 
Athena
Wednesday, July 24, 2013

Raw Vegan Virgin Grasshopper




It may not be the same color as a Grasshopper but that's what this yummy drink reminded me of. Even without alcohol this drink provides quite the buzz thanks to the cacao! 

3 cups almond milk
Small handful fresh mint
3 Tbsp raw cacao powder
2 -3 Tbsp agave (start with 2 and see if it's sweet enough for you) 

Blend everything in a high speed blender. Serve over ice. I sprinkled some cacao nibs on top just for fun. :) 


Our life is the sum total of our choices. We always have a choice. 
Athena
Tuesday, February 12, 2013

My Favorite Raw Salad Dressing



Here's the recipe for my all-time favorite raw vegan salad dressing. It's got a bit of a Caesar flavor going on.


1 1/2 Tbsp tahini
1 Tbsp miso paste
1 Tbsp water 
1/2 Tbsp lemon juice
1 1/2 tsp. namo shoyu, tamari, or Braggs liquid aminos
1 tsp olive oil
1 garlic clove diced (or 1/2 if it's very large)

Whisk all the ingredients in a small bowl. This will provide enough dressing for two very large salads.


Our life is the sum total of our choices. We always have a choice. 
Athena
Friday, February 8, 2013

Raw Corn Chips





With the amount of guacamole I eat, these are definitely becoming a staple! I posted raw corn chips long ago - but these are definitely the perfected version. :)

This will make about 20 good size chips. Remember that raw food is way more filling than cooked food - a couple at a time is all I need to feel satisfied!

Equipment needed:
Food processor
Dehydrator

1 cup fresh or frozen corn kernels
1 cup golden flax meal
1/4 cup chopped onion
1 Tbsp. olive oil
about 3/4 cup water
Salt to taste

Blend all ingredients together in food processor until it's a smooth, spreadable consistency. You may have to add more water if it's too thick (confession: I didn't measure, just added until it looked right - but I think it was about 3/4 cup.) Spread in a thin layer onto teflex sheets and dehydrate for about 12 hours. 2 hours into dehydrating use a knife to score the chips into triangular shapes. This will make them easy to break apart when they're done. 1/2 way through dehydrating flip them. I also sprinkled a bit more salt on them at this point too.

Our life is the sum total of our choices. 
Athena
Wednesday, August 8, 2012

Amaretto Peach Tarts




I adore amaretto. And somehow it just seems to fit with juicy, summer, peaches. So today the Amaretto Peach Tart was born.

This recipe makes 2 small tarts.

Crust: 

3/4 cup pecans (soaked and dehydrated)
3 dates
Dash of cinnamon

Filling: 

1/2 cup cashews (soaked - not dehydrated)
1 small or 1/2 a large peach (peeled)
1 tsp melted coconut oil
3 tsp agave nectar or sweetener of your choice


Topping:

2 small or 1 large peach
50 ml Disaronno amaretto (one of those little shooter bottles)
1 Tbsp maple syrup

Directions:

First make the crust in the food processor. Coat the bottom of tartlets with a bit of coconut oil to prevent sticking. Press crust into tartlets.

Next, make the filling in the blender. (If it's too thick add a little non-dairy milk.) Fill tartlets with filling and place in freezer to set.

Mix the amaretto and maple syrup in a bowl. Slice your peaches and let them marinate for about an hour.

Top your tarts with the peaches and enjoy!



Our life is the sum total of our choices. We always have a choice. 
Athena
Friday, June 1, 2012

Neapolitan Chia Parfaits (Jarfaits)





This is our new favorite healthy treat! I make a few at a time and store them in jars in the fridge. Easy!

This recipe makes two servings.

Chocolate Chia Pudding:

1/4 cup chia seeds
1 and 1/4 cup almond milk (or any non-dairy milk)
3 Tbsp. raw cacao powder
4 Tbsp. maple syrup

Mix the seeds and almond milk in a large bowl. Let sit for about 2 hours, stirring occasionally. When the chia seeds have absorbed all the liquid and it's nice and thick stir in the cacao powder and maple syrup.

Vanilla Cashew Cream:

1/2 cup soaked cashews
1/2 a banana
1/4 cup almond milk
1 tsp. vanilla extract

Blend all ingredients in blender until smooth.

Layer the chia pudding with fresh sliced strawberries and the cashew cream and enjoy!



Our life is the sum total of our choices. We always have a choice. 
Athena
Enlightenment is just that - making ourselves lighter.
~ David Wolfe

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