Almond milk is lactose free, cholesterol free, low in fat, protein-rich, and loaded with nutrients. It’s a great source of vitamin E, selenium, manganese, phosphorus and zinc. Almond milk is also high in beneficial fiber, calcium and folic acid. It’s also much easier on digestion, safer for diabetics since it’s much lower on the Insulin Index, and most of the fat is mono unsaturated – the good fat. Drinking raw almond milk instead of cow’s milk or even goat’s milk is a far better choice for health!

So what do you do with the leftover pulp? Well, if you follow my blog you know that I have been experimenting with quite a few raw bread recipes using the leftover pulp. It’s also great in cookie recipes, pies, and a variety of other raw recipes, but my favorite use for it is in breads. Lately I’ve been experimenting with more creative ways to add moisture to the bread so it’s not so dense in texture. This is very tricky, but can be done. I’m sure there are even better ways to perfect this, but I’m pretty happy with my most recent bread experiment.

I consider this particular bread recipe to be more of a “tea” bread. Serve it with warm tea, or as a breakfast bread or desert bread. It’s the perfect amount of flavor – not too strong or sweet, and it has a light feeling in taste and texture. This bread is super moist. The banana and orange flavors in the bread are subtle. The orange cashew glaze I create compliments the bread perfectly with the perfect balance of sweet and citrus. Here’s the recipe:

Orange-Cranberry Banana Bread with Orange-Cashew Glaze
Bread – Ingredients.
2 1/4 to 2 1/2 cups almond pulp
1/2 cups whole psyllium husk
1 cup ground flax seeds
1/2 cup coconut flour
1 tsp Himalayan salt (or to taste)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 T raw vanilla powder
1 1/2 T coconut palm sugar
1 cup dried cranberries
1/3 cup chopped raw walnuts (optional)
1 to 1 1/2 cups mashed ripe banana
1/3 to 1 cup freshly squeezed orange juice (I used Tagalo’s)

Glaze – Ingredients.
1/2 cup soaked raw cashews
6 pitted Medjool dates
1 1/2 to 2 cups freshly squeezed orange juice
1 T lucuma powder
2 T agave nectar
2 T coconut oil

Preparation.
To make the bread, first combine all the dry ingredients in a large mixing bowl. Mix well. Add the wet ingredients (except for the coconut oil). Mix well. Add coconut oil, and mix well again. Begin to knead the dough mixture until you can form a big ball of dough. Begin shaping it into a loaf and place it on a dehydrator tray. Dry on 115F for one hour. Then dry for an additional 3 hours at 104F. Remove bread loaf from dehydrator to glaze.

To make the glaze, combine all ingredients in a blender and mix until smooth and thick. You can thin the glaze for better drizzling, or thicken for more of a glaze spread. Pour glaze over bread loaf and cover well. Or, you can drizzle glaze over top making a design. Place back into the dehydrator for another 2 hours on 104F. Remove from dehydrator and serve warm or cold. Add more glaze for a spread if desired.

Keep loaf well wrapped and store in refrigerator. Reheat in dehydrator if desired. Slice it up or one slice at a time. Save leftover glaze to serve with bread slices as desired.

I’m very happy with this recipe. If you do get the opportunity to make this bread, please share your comments on what you think, or how you improved on the recipe. I’m always interested to hear what others have to say. I hope you will enjoy it too.

Peace!=)

Debbie

Here’s an excerpt:

The concert hall at the Syndey Opera House holds 2,700 people. This blog was viewed about 18,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 7 sold-out performances for that many people to see it.

Click here to see the complete report.

Preparation:
Combine all ingredients in a food processor (one at a time), and blend until crumbly and sticky. Press into a pie pan, and evenly cover the entire pan. Cover with saran wrap and place in the freezer until filling is prepared.

Pecan Date Filling.
Ingredients:
1 lb. pitted Medjool Dates
1/2 cup agave nectar, maple or raw honey
3 T lucuma powder
1 T coconut flour
1 1/2 tsp organic non-alcoholic vanilla extract
2-3 T raw coconut oil
purified water (enough to cover dates in a bowl)
3-4 cups raw pecans (whole and crushed)

Preparation:
Soak dates in purified water inside a covered bowl or jar in the refrigerator overnight. (I actually soaked my dates for two days). Drain dates, but reserve the date water. Place dates in high-speed blender and add all ingredients except for pecans. Blend until super thick and creamy, using the date water to create the desired consistency wanted.

Layer pie crust with crushed and whole pecans. Pour date paste over the pecan layer. Evenly spread the date paste. Evenly pour remaining pecans on top. Cover with saran wrap and keep in the freezer for at least two hours before serving.

Note: this pie will stay somewhat creamy even when stored in the freezer. It’s best to store this pie in the freezer. Serve with a dollop of whipped cashew cream or raw ice cream. =)

Sorry the picture isn’t that great. We forgot to take photos before digging into the pie! =)

Crust.
1 cup crushed raw pecans
1 cup crushed raw walnuts
2 T coconut butter (lightly melted)
1 T raw agave nectar
1/2 tsp Himalayan salt

Preparation:
Combine all ingredients in a food processor. Mix until crumbly and sticky. Place in a 9″ pie pan and spread and press evenly to cover entire pan. Dehydrate for 3 to 4 hours at 115 F degrees.

Filling.
1 lb. pitted Medjool dates
1 T organic vanilla extract (non-alcoholic)
1/4 cup water
1/4 cup raw agave nectar
1/4 cup lucuma powder
1/2 T ground cinnamon
1/2 tsp allspice/cloves
1/4 cup coconut oil
1/2 tsp Himalayan salt
1 cup raisins or mixed dried berries or currants

1 lb. Fuji or other similar flavored apples

Preparation:
Cover dates with purified water. Soak in the refrigerator overnight or for at least 6 to 8 hours. Do not discard water. Place all, except the last three ingredients, and the apples, in a high-speed blender. Blend on high until smooth and thick. While blending add the salt and the coconut oil. Blend again until smooth. Pour into a bowl and add the dried fruit. Mix well. Set aside.

Wash, core, peel (if desired), and thinly slice the apples. Set aside and drizzle some lemon juice over the apples to prevent them from discoloring.

Pour date mixture over the apples and mix well. Pour into pie shell and spread evenly. Decorate with whole pecans or apples. Place in freezer for up to three hours or more before serving. This pie is best served at refrigerated temperature. Serve with your favorite raw topping or ice cream.

Not too long ago I came across a raw food blog from overseas that had a terrific and simple recipe for raw almond bread using the pulp from nut mylk. I was pleasantly surprised at the incredible texture of the bread that I began experimenting with a variety of sweet and dense breads using this base recipe. I’m sorry, but I can not recall the name of the blog. If I ever do I will update this post accordingly, but for now please accept my apology. I couldn’t pass up sharing the base recipe, and sharing my experimental add-ins. Please enjoy these delicious raw breads!!!

Raw Bread (base recipe)

2 cups almond pulp (from making nut mylk)
2 cups ground flax seed
½ cup raw agave nectar (raw honey, coconut nectar)
½ tsp Himalayan salt
*Other ingredients depending upon bread recipe

*Banana-nut bread:
2 bananas mashed
2 T ground cinnamon
½ cup crush raw walnuts
¼ cup mini vegan chocolate chips (optional)
1 tsp organic, non-alcoholic vanilla extract
½ tsp nutmeg

*Pumpkin-pecan raisin bread:
1 cup prepared pumpkin puree
½ cup raw pecan pieces
1 cup Hunza raisins
2 T pumpkin spice blend
1 tsp organic, non-alcoholic vanilla extract
(exchange agave nectar with Grade B maple syrup if desired)

*Mixed berry-nut bread:
1 cup Hunza raisins, or mixed raisins
½ cup crushed walnuts/pecans
¼ cup mini vegan chocolate chips (optional)

*Chocolate-chocolate chip coconut bread:
¼ cup raw cacao powder
2-T raw almond butter
¼ cup raw cacao nibs
½ cup mini vegan chocolate chips
½ cup organic dried coconut flakes
1 tsp organic, non-alcoholic vanilla extract
1 T ground cinnamon

*Superfood  Bread:
¼ cup raw cacao nibs
½ cup goji berries
1 pkg Amazing Grass chocolate flavored greens powder
1 T bee pollen
1 T maca powder
½ cup raw sliced almonds
½ cup organic carob chips (optional)
4-6 drops vanilla flavored Sweetleaf stevia liquid
(exchange agave for raw honey)
1 T ground cinnamon
½ T nutmeg

Preparation:

• Combine ingredients to make the base bread mix.
• Add a little water if necessary.
• Combine additional ingredients as needed. Mix well with hands and form a dough ball.
• Shape into a loaf and place on dehydrator tray.
• Dry at 104 F degrees for 1 to 2 hours.
• Cut loaf into bread slices and lay on dehydrator trays.
• Continue drying for an additional 2 to 4 hours depending upon desired bread texture.
• This bread tastes great fresh out of the dehydrator or cold from the fridge.
• Be sure to store leftover bread slices in a tightly sealed container preferably in the refrigerator.
• Bread will keep for up to two weeks depending upon dryness.

If you have any suggestions for great bread add-ins please share them here in the comments.

Peace! =)

- Debbie

Although some of the basic recipes are pretty close to most of the raw recipes out there for raw ice cream, the technique she teaches is what truly makes the difference. It’s an absolute true statement that Heather makes, “All of these ice creams are really easy to throw together and only require the use of a blender.” I literally was able to create three ice creams and two sauces all within a day. It was that easy, and so much fun! And the flavors really rawk! Heather is truly an expert raw dessert chef! I’m always amazed!!!

For starters, I prepared the basic Vanilla Ice Cream and added my own twist, by making the recipe for Fudgey Chocolate Sauce and mixing them together, with a few drops of organic coffee extract, and folding in mini vegan chocolate chips, and sliced almonds. I considered it my Mocha Almond Fudge with a touch Sweetly Raw. It was such a hit at my house, the dessert was gone within a few hours.

Next, I used the Vanilla Ice Cream recipe again, but this time I exchanged the cashews for hazelnuts and macadamia nuts. I added what I had left of the Fudgey Chocolate Sauce, plus a few drops of Hazelnut flavored SweetLeaf Stevia Liquid; plus sliced hazelnuts and mini vegan chocolate chips. I considered it my Chocolate Hazelnut Ice Cream. I then discovered Heather had a recipe for Hazelnut Ice Cream in the book. They were similar, but different, but both versions were delish!

My Chocolate Hazelnut Ice Cream w/a touch of Sweetly Raw.
Ingredients:
1 batch prepared Vanilla Ice Cream (from Heather’s book Ice Cream in the Raw)
Note: Exchange cashews for ¾ cup raw hazelnuts, and ¼ cup raw macadamia nuts
1 cup prepared Fudgey Chocolate Sauce (from Heather’s book Ice Cream in the Raw)
6 drops Hazelnut flavored SweetLeaf Liquid Stevia
½ cup sliced or crushed raw hazelnuts
½ cup mini vegan chocolate chips

Preparation:
Combine all ingredients in a blender or food processor and mix well. Follow the tips for ice cream preparation in Heather’s book Ice Cream in the Raw). Store in a tightly sealed container and keep in the freezer for up to a couple of months.

I decided to venture more into the book, and prepared the Vanilla Ice Cream, the Chocolate Ice Cream, and the Strawberry Ice Cream. I created my own Neapolitan ice cream block. I made a double batch of the Fudgey Chocolate Sauce, and the recipe for Caramel Sauce. It’s so wonderful to have a variety of ice cream flavors and toppings ready and waiting to be eaten during these hot summer days in Arizona.

Heather also has a recipe for ice cream cones – which unfortunately I did not tackle well. However, I was determine to make cones, and ran out of buckwheat, so I used my recipe for Banana Pancakes – which worked out perfectly. The only thing I did differently was adding some raw cacao and a little bit of stevia and maple. Drying time was slightly different – you have to check it every few hours to see when it’s ready to roll, and when it’s truly dry. Once rolled, I added bunched-up paper towels to the centers to keep the cones from collapsing while drying.

Making raw ice cream has been so much fun; I decided to make small-sized ice cream sandwiches dipped in chocolate sauce. I used my own brownie recipe (see below), the Neapolitan ice cream block (made from the basic three ice cream recipes), plus the topping sauces, as well as Heather’s recipe for Dark Chocolate. The Dark Chocolate makes a nice hard chocolate coating – great for dipping.

Brownie Recipe (for Ice Cream Sandwiches).
Ingredients:
1 cup raw almonds
1 cup raw walnut pieces
¼ cup carob powder
3 T cacao nibs
1 ½ tsp ground Cinnamon
1 ½ vanilla powder
1 cup dates (pitted)
dash sea salt or pink Himalayan salt
1 T Coconut oil

Preparation:
Combine all ingredients in a food processor except for coconut oil. Blend well until crumbly and sticky. Add coconut oil and blend again. Remove from food processor and form into brownies or use a brownie mold. Cover with saran wrap and freeze for about 1-2 hours.

For Ice Cream Sandwiches dipped in Dark Chocolate.
Ingredients:
1 batch prepared brownies
Neapolitan block of ice cream (Vanilla, Strawberry, Chocolate)
Prepared Fudgey Sauce
Prepared Caramel Sauce
Prepared Dark Chocolate (prepare while brownie sandwiches are freezing)

Preparation:
Spread one brownie with Fudgey Sauce, and another with Caramal Sauce. Using a small scooper, scoop 1 generous helping of the Neapolitan block ice cream, and place on top of one brownie. Take other brownie and place on top. Lightly push down. Place on tray and continue freezing until ready to dip in chocolate. Repeat process with remaining brownies. Once Dark Chocolate is prepared, remove brownie sandwiches from freezer. Generously dip each sandwich into the Dark Chocolate, try covering most of it. Place back on the tray to freeze and set. Continue same process until all sandwiches are dipped in the chocolate coating. Freeze for about 30 minutes. Wrap each one in saran wrap and keep in freezer up to 1 month or longer. Yummo!!!

What I shared with you so far is just the tip of the iceberg. Heather’s Ice Cream in the Raw has so many more fun flavors to try, plus a variety of great toppers. I highly recommend this book – you won’t be disappointed. The book includes 40 incredible vegan recipes, with beautiful pictures, and easy to follow instructions and tips. To find out more about Heather’s Ice Cream in the Raw, or to purchase a copy for you, go to www.sweetlyraw.com.

For more reviews on raw recipe books published by Heather Pace of Sweetly Raw, check out my previous posts:

http://rawrifficfood.wordpress.com/2011/03/03/sweets-treats-and-book-reviews/

http://rawrifficfood.wordpress.com/2010/06/08/raw-chocolate-decadence-cake-5-layers/

http://rawrifficfood.wordpress.com/2010/05/11/neapolitan-ice-cream-cake-extravaganza/

http://rawrifficfood.wordpress.com/2010/04/12/sweetly-raws-moon-pie-challenge/

Well I hope you enjoyed this post as much as I enjoyed sharing it with you… =)

Please check out Heather’s book, and prepare some of these recipes for yourself. They are truly delicious and enjoyable.

Until next time.

Peace! =) Debbie

Now that July is here, Arizona will begin to see it’s Monsoon season. Dust storms, with the hopes of rain fall, to cool down the air, but resulting in a humid hot climate…ugh. However, I have to say, it’s still very beautiful here. You just have to learn how to work around the summer heat!

One thing is for sure with Arizona summers, fresh fruit, salsas, and cold beverages are always on the menu! I’ve been craving a fruity salsa, one that’s tart, sweet and spicy. I decided to make my own version of a “mango salsa”. This was so easy to make, and so super delicious! My son created his own salad using my salsa, and within a day, the salsa was all gone!

Here’s the recipe. Enjoy!

Mango, Pineapple Chunky Salsa.
Ingredients:
2 gold medium-sized mangoes
1 medium-sized standard mango
1 1/2 cup pineapple chunks
1 large shallot
3-5 cloves garlic
1 jalapeno
1 cup baby orange tomatoes
1 cup corn
1 bunch cilantro
1 large red bell pepper
pink Hawaiian salt
Sugar-licious Habanero, from go lb. salt (optional)
garlic powder
onion powder
coconut sap or other sweetener

Preparation:
Peel and stone mangoes. Finely chop mangoes and place in a big mixing bowl. Finely chop pineapple chunks and add to bowl. Seed, and stem red bell pepper, and jalapeno pepper. Finely chop peppers and add to bowl. Chop baby tomatoes and place in bowl. Roughly chop cilantro, and add to bowl. Add corn to bowl. Peel shallots and garlic, and finely chop. Add to bowl. Add all spices. Toss ingredients real well to incorporate all the flavors. Chill or serve at room temperature. Keep in tightly closed jars in the refrigerator for up to 4-5 days. Great with chips, or in lettuce wraps, or over your favorite vegan or raw meatless meal. Try the following two recipes for some delicious salad ideas.

Brad’s Tropical Spinach Salad.
Ingredients:
bowl of baby spinach
1 medium-sized banana (peeled and sliced)
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Combine ingredients in a bowl and serve.

Spicy Vegan Herb Salad with Mango, Pineapple Chunky Salsa.
Ingredients:
bowl of mixed spring herbs (spicy)
1 Gardein Lime-Chipolte Crispy Fingers
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Heat tender as directed. Toss all ingredients and serve in bowl.

Although I don’t eat meat, I don’t believe in forcing my food values on others. I do believe in making offerings and providing information on better, healthier food options, so that individuals can make their own choice, and better appreciate the experience themselves. I believe the impact last longer when you do. Now for the dessert recipe!

Chocolate Mousse Cake.
Crust – Ingredients:
1 1/2 – 2 cups raw nuts (I used Brazil nuts and almonds)
1/3 cup organic dried coconut, shredded
1 cup pitted dates
1 tsp ground cinnamon
1 tsp organic, non-alcoholic vanilla extract
pinch pink Himalayan salt
drizzle raw agave

Preparation:
Lightly grease a cake pan or baking dish with coconut oil, set aside. Ground nuts in a food processor. Add dates and spices. Mix until crumbly and somewhat sticky. Pour into baking dish and press firmly and evenly into pan. Cover with saran wrap and set in freezer until filling is made.

Filling – Ingredients:
6 avocados (peeled, and stoned)
2 large bananas (very ripe, peeled, and chopped)
1 1/2 c raw cacao powder
3/4 to 1 c raw agave (or other sweetener)
1 1/2 tsp organic, non-alcoholic vanilla extract
1 tsp ground cinnamon
pinch pink Himalayan salt
6 drops (more or less) chocolate flavored SweetLeaf Liquid Stevia
1/4 to 1/3 c coconut water (for consistency)
1 1/2 to 2 T coconut oil (melted)

Preparation:
Combine avocados and banana into a food processor or high-speed blender. Mash and mix until creamy and thick. Add raw cacao, agave, vanilla extract, cinnamon, salt, and stevia. Mix until well combined and creamy. Add coconut water slowly to fluff up the mixture and make it “mousse” like, as well as to add more sweetness. Add coconut oil and mix again until smooth, fluffy and firm. Pour over crust, and spread evenly. Try to keep texture fluffy. Cover with saran wrap and chill in freezer for at least 1 to 2 hours. Serve slightly thawed for a fluffier texture, or keep firm (whatever you desire). I served it both ways, and it was great either way! I hope you like this recipe – enjoy!

Note: This cake went so fast I only had a chance to take one picture of the last piece, which was in the freezer. It’s that good! =)

Ingredients:
Crust.
2 cups raw Brazil nuts
1/4 – 1/2 cup raw pecans
1 cup dates (pitted)
3 T Coconut Secret’s coconut sap sweetener (or any other raw sweetener)
1 tsp organic, non-alcoholic vanilla extract
1 tsp pink Himalayan salt

Filling.
3 cups raw cashews (soaked, then dehydrated)
12 medium-sized apricots (pitted, and chopped into pieces, leave skin on)
2-3 peaches (pitted, and chopped into pieces, leave skin on)
1 1/3 cup nut milk (I used almond butter and water)
1/2 cups raw agave nectar
1 T organic, non-alcoholic vanilla extract
dash pink Himalayan salt
dash ground cinnamon
1 cup coconut oil (melted)

1/2 cup raw, sliced almonds (for garnish)

Preparation:
Crust.
Combine all ingredients in a food processor and mix until crumbly and sticky. Pour into a cheese cake pan, and press down evenly, moving slightly up the sides of the pan. (I used coconut oil to grease the sides and the bottom, and placed a sheet of parchment paper on top. This helps keeps the cake bottom from sticking to the pan and sides). Place pan with crust in freezer until ready to fill.

Filling.
Combine all ingredients into a food processor, except for 2-3 apricots, and coconut oil. Mix until creamy smooth, with some fruit chunks. Add coconut oil and mix again. Remove crust from freezer. Pour filling into crust. Add remaining chopped apricots and mix well. Evenly spread filling. Sprinkle sliced raw almonds on top. Place saran wrap over top and freeze for several hours until firm. This cake is ready to serve. Best served slightly chilled.

Sorry, no pictures. We drank this smoothie way to fast for me to get the camera out…

Tropical Orange Creamsicle Smoothie.
Ingredients:
1 packet Orange Dreamsicle Green SuperFood
1 tsp lecithin
1 tsp organic, non-alcoholic vanilla extract
1 T maca powder
2 T lucuma powder
1 T Coconut Secrets Coconut Flour
1 tsp bee pollen
4-6 drops Vanilla Creme flavored SweetLeaf Liquid Stevia (you can use Valencia Orange as well, or combine the two flavors)
1 T raw coconut butter
drizzle sweetener sap (agave, raw honey, or Coconut Secrets Coconut Nectar)
1/4 cup organic dried shredded coconut
2 T vanilla hemp protein
1-2 T raw cacao nibs (optional)
3-4 oranges juiced (use more or less depending upon taste)
4-5 bananas (medium-sized)
1/4 cup pineapple chunks (freeze before use)
1/4 cup mango chunks (freeze before use)
4-6 ice cubes
fresh coconut water to cover

Preparation:
Combine all ingredients in a high-speed blender, and mix until super smooth and creamy. Yummo!