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Purple Yam Chia Pudding

I have always found purple yams interesting. You know the yams that actually have purple flesh. They are a bit sweeter and are great as a dessert. The picture of this pudding isn’t the best. This is another recipe that I made a few months ago, but never bothered to photo or post. So here it is now. I think you will really enjoy it.  Let me know what you think?

Purple Yam Chia Pudding

Ingredients.
2 Tb chia seeds (soak in 1/4 cup + 2 Tb water until gelled)
4 pitted Medjool dates (soak in 1/4 cup water, more or less to cover)
2 cups shredded purple yam
1 cup coconut milk (raw)
1/4 cup agave nectar
1 tsp vanilla extract
1 Tb Lucuma powder
Cinnamon to taste
pinch Pink Himalayan salt

Preparation.
Place all ingredients including chia and date water into a food processor or high speed blender. Mix on high until super smooth and thick like pudding. This makes enough to fill a standard size jar, and will keep in the fridge for about 3 to 4 days. Enjoy!

Purple-Yam-Chia-Pudding

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Cherry, Mango, Kale Smoothie

It’s been a while since I’ve posted anything. I actually have created a lot of goodies in my kitchen. The unfortunate thing is I didn’t write most of them down or take pictures. Anyway, I found a few so I thought I’d start posting recipes again. Hope you like this one. There are more to come…

Peace!:)

Cherry, Mango, Kale Smoothie

Ingredients.
juice from 3 oranges
1 large, ripe, peeled banana
4 pitted Medjool dates
1 cup mango chunks
1/2 cup pitted dark cherries
1/2 cup pineapple chunks
4-5 stalks curly kale (stems removed)
coconut water (add enough for desired thickness)
2-4 ice cubes

Preparation.
Place the juice and banana in the blender first. Then add the kale. Add remaining ingredients. Now you are ready to blend, blend, blend!
Serve up this delicious smoothie. Serves 2.

cherry-mango-kale-smoothie

Pili Nut, Cranberry, Chia Crackers

A few months ago I discovered a delicious nut, the Pili Nut. It’s similar to a pine nut in it’s texture and creaminess, but larger like a macadamia nut or peanut. I was able to purchase these nuts from www.RawFoodWorld.com. They also sell a delicious Pili Nut Butter, which reminds me of creamy chocolate syrup or rawtella – just delish!

Anyway, I absolutely love snacking on homemade chia crackers, but wanted something a little more unique. So, I decided to make chia crackers with pili nuts, pili nut butter, and some dried cranberries. “Wow!” Is all I have to say about this yummy little cracker recipe! Hope you like it too…

Pili Nut, Cranberry, Chia Crackers
Ingredients.
1 cup chia seeds
3 cups water
1/2 to 1 cup pili nuts chopped
1/2 to 1 cup dried cranberries chopped
1/4 to 1/2 cup cacao nibs
1/2 to 1 tsp pink Himalayan sea salt
1 T Thai coconut sugar sap
1 tsp ground cinnamon

Directions.
Combine chia crackers and water in a big bowl and stir. Let set till slightly gelatinous. Stir again. Add remaining ingredients and mix well. Spread evenly over lined dehydrator tray(s). Dehydrate on 104F degrees for about 1-2 hours. Score the mixture for cracker shapes. Dehydrate another 3-4 hours. Place a dehydrator tray with mesh screen over top and flip. Remove liner and tray, and place tray with flipped chia mixture back in dehydrator. Dry for another 4-8 hours or more until crackers are desired texture. Cool, break apart and eat. Store them in an air tight container. These crackers won’t last very long at all!

Edamame Avocado Vegan Pesto

I love this delicious, yet simple pesto recipe using edamame beans. It goes great as a spread, or used as a sauce on your favorite raw or cooked pastas (i.e. zucchini, spaghetti, etc.). For those of you who prefer not to eat edamame, you can exchange it with delicious fresh peas. If you do use edamame, be sure to select organic. Edamame beans are immature soybeans inside a pod that can be eaten fresh, or peeled and boiled which is a more traditional method of preparation and use. They are high edamame is rich in protein, dietary fiber, carbohydrates, and micronutrients. It’s important to find true organic sources of this soybean, as soybeans are one of the top GMO plants next to corn. However, if you are comfortable with the source, you will definitely enjoy edamame and benefit.

When I made my pesto I didn’t add any lemon, so it’s important to use it right away as the avocado begins to brown. You can slow this down by adding lemon juice to the recipe and storing it in a tightly sealed container in the refrigerator. 

I used my pesto in a vegan wrap, made with fresh mushrooms, onions, and Mexican squash (also known as Chayote).  I used a gluten free, vegan tortilla and spread the pesto on it. I also lightly sauteed the veggies on low heat. You could marinate them and then dehydrate the veggies, or just prepare it raw. You could also use lettuce wraps or raw wraps in place of the vegan tortilla. 

Here’s the recipe for the pesto. Enjoy!

Edamame Avocado Vegan Pesto

Ingredients:

1 cups well packed parsley

1 cup shelled walnuts 

1 cup edamame beans (not the pods)

1 ½ T organic miso

1 cup avocado (about 1 large pitted avocado)

1 T Bragg’s

1 tsp or more Garlic Powder (to taste)

1-3 T water as needed for consistency

Preparation:

Combine all ingredients in a food processor and mix until smooth. Add water as needed. 

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Nothing but the Juice!

For those of you who have been following my personal blog, you know that I recently completed a 10-day Master Cleanse, followed by a three-day juice feast. Since then I have been on a 100% raw food diet, and I feel great! It’s been a long time since I have been so pure, but I’m glad I did it. I’m still in my “reboot” stage, and will be till I deem necessary. Regardless, I’m going to continue to be much more conscious of my body’s personal needs than before so I don’t slack so much.

Anyway, I thought I’d give you a list of my favorite juice combinations that I have been having over the past few weeks. I don’t have any pictures, but I’m sure you can tell the yumminess just from the combinations listed below. I do plan to post some more raw food entrees and desserts real soon. In fact, I’m working on some right now. Till then, get the ol’ juicer out and “juice baby, juice”!!!

Here’s the juice:

Apple Cucumber.
2 gala apples
1 cucumber

Apple Grape.
1 large bunch grapes (red)
3-4 gala apples

Carrot Apple.
10 large carrots
2 gala apples

Coconut Cucumber.
1 large cucumber
2 cups or less coconut water

Green Lemonade. (adapted from Natalia Rose, Raw Detox)
1 head of Romaine lettuce
6-8 kale leaves
½” ginger
juice of 1 lemon
2 gala apples

Lemon Cucumber Mint.
Lemon (peeled)
1 Cucumber
fresh Mint to taste

Mango Lemonade.
Mangos
Lemons

My V8.
12 long carrots
1 red bell pepper
2 large beef tomatoes
6-8 leaves kale
½ bunch parsley
1 bunch spinach

Orange Cucumber Spinach.
3 oranges (peeled)
1 cucumber
2 large handfuls fresh spinach
1” ginger

Pineapple, Orange, Carrot.
1 pineapple (peeled)
2 oranges (peeled)
2-3 long carrots

Watermelon Black Grape.
1 small seedless watermelon (remove rind)
1 bunch black seedless grapes

Watermelon Strawberries.
1 seedless watermelon (no rind)
1 package fresh strawberries

Cocoa-Berry Blast Sundae

My ice cream recipe from last week was gone so quickly, I just had to create something new.

Heather Pace is still hosting the SweetlyRaw.com’s Vegan Ice Cream Sundae Challenge, so get your entries in quick! You have until Monday, August 13th – take advantage of the opportunity, and have some fun! The prizes are great, and it’s the perfect time to enjoy ice cream!!!

Well, I decided to submit another entry and enjoy some more delicious homemade raw vegan ice cream. Today’s creation came about because my husband was craving strawberry ice cream – well actually, Neapolitan ice cream. That’s the ice cream that has a brick of three flavors: vanilla, chocolate, and strawberry. I started out with the idea that I would make a raw version of  Neapolitan ice cream, but got bored with the idea of making a plain vanilla flavor. So, I whipped out the fresh blueberries and made a super-berry ice cream flavor, along with the strawberry flavor, and then a slightly different chocolate flavor as I combined cacao with carob and mesquite. What a great combination of flavors! To top them off, I made two sauces: a carob chocolate sauce and a strawberry chia sauce. Wow! That was the perfect accompaniment to the ice cream flavors.

Once again, this sundae was a hit with my family and friends. Since I couldn’t come up with a name for this recipe, I had a few of my co-workers come up with names and secretly vote on them. Then I gave my son the top 5 names in the order of votes and let him decide. The person who created the winning name got to have their own personal sundae from me. This made the experience even more fun for me!

Well, enough chit-chat, now for the recipe. Enjoy! And don’t forget to participate in the Vegan Ice Cream Sundae Challenge!!!

Cocoa-Berry Blast Sundae
Ice-Cream Base:
Ingredients.
4 cups cashews ground
1 cup raw agave nectar
1 cup coconut water
½ cup coconut oil
2 T non-alcoholic organic vanilla extract
2 tsp pink Himalayan salt

Preparation.
Combine all ingredients together in a high speed blender, excluding coconut oil, and mix well. Add the coconut oil and blend again until smooth. Divide into three parts and place in tightly sealed containers. Store in the refrigerator for at least 8 hours. Add flavorings and place in freezer for at least two hours until firm.

Coco-Carob Ice Cream:
Ingredients.
1/3 prepared Ice-Cream Base (prior to freezing)
2-3 full T cacao powder
2 full T carob powder
1 full T mesquite powder
½ cup coconut water

Preparation.
Place Ice-Cream Base in blender and remaining ingredients. Mix on high until super smooth. Pour into tightly sealed container and freeze until firm (about 2 hours).

Strawberry Ice Cream:
Ingredients.
1-1 ½ cups fresh strawberries (stemmed)
½ cup coconut water
drizzle raw agave nectar
1 cup sliced strawberries

Preparation.
Place Ice-Cream Base in blender, and add the first cup of strawberries, agave nectar, and coconut water. Blend on high until smooth. Place cup of sliced strawberries into a container. Pour ice cream mixture over strawberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Super-Berry Ice Cream:
Ingredients.
1-1 ½ cups fresh blueberries
½ cup coconut water
drizzle agave nectar
3 full T goji berries
2 full T cacao nibs
1 cup fresh blueberries

Preparation.
Place Ice-Cream Base in blender with first cup of blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until smooth with speckles. Place additional cup of blueberries into a container. Pour ice cream mixture over blueberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).

Strawberry Sauce:
Ingredients.
1 cup strawberries (stemmed)
½ cup dates (about 10 pitted dates soaked)
¼ cup raw agave nectar
1-2 T chia seeds

Preparation.
Place all ingredients into a high-speed blender and mix until smooth. Store in a sealed container in the refrigerator. The sauce should keep for up to 5 days.

Coco-Carob Sauce:
Ingredients.
1/3 cup to ½ cup raw cacao powder
¼ cup to 1/3 cup raw carob powder
2 T raw mesquite powder
1 cup maple syrup
1-2 T cold pressed olive oil
1-2 T raw agave nectar

Preparation.
Place all ingredients into a high-speed blender and mix until super smooth. Store in a tightly sealed container, in the pantry for up to two weeks.

Cocoa-Berry Blast Sundae assembly:
Ingredients.
1 large scoop Coco-Carob Ice Cream
1 large scoop Strawberry Ice Cream
1 large scoop Super-Berry Ice Cream
2-3 T Strawberry Sauce
2-3 T Coco-Carob Sauce
1 T cacao nibs
1 T goji berries
¼ cup fresh blueberries
large dollop of your favorite vegan whip topping
1 cherry

Assembling the Sundae.
Place ice cream scoops into a serving dish drizzle sauces generously over ice cream. Top with nibs and berries. Add dollop of whip topping and finish with a cherry. This sundae is ready to enjoy! Bon a petit!

Nutty Caramelote Fudge Sundae

This recipe includes sweet and salty flavors that appeal to each and every sense required to become fully indulged with a dessert. One bite into the sundae mix and your taste buds are on a wild journey through a sweet, rich caramel and chocolate wonderland. Once you bite into the crunchy layer of nuts, your taste buds are pulled back from the sweet sensation and are shocked with a salty twist. As you reach the end of your sundae journey, you bite into the last treasured layer of small brownies that finally fulfills every dessert craving you may have had.

I am so delighted with this recipe and how well received it was by my family and friends I decided to include it in the Sweetly Raw blog’s Vegan Ice Cream Sundae Challenge. You can learn more about this fun and rewarding challenge on Heather Pace’s blog, Sweetly Raw (http://www.sweetlyraw.com/).

Before you get started, make sure you check out my recipe for Raw Candied Almonds. The recipe is easy and super delicious, and great for snacking on. You’ll want to prepare this recipe to include with the Nutty Caramelote Fudge Sundae recipe that follows.

Although there are several parts to making this unique and indulgent sundae, the steps are easy and the ingredients are fairly basic. You don’t need an ice cream maker, and an everyday blender can work well if you currently don’t own a high-speed blender. The individual recipes can be enjoyed on their own or in combination with other recipes as well. The sauces go great with fresh cut fruit!

Here’s the recipe(s) for the sundae:

Vanilla Ice Cream Base
Ingredients.
4 c raw cashews ground
2 c coconut water
½ c raw agave nectar
1 T organic non-alcoholic vanilla extract
1 tsp Himalayan pink salt
¼ c coconut oil

Preparation.
Combine ground cashews, agave, vanilla, and coconut water in a high-speed blender. Blend on high until smooth. Add salt and coconut oil. Blend again. Poor into a tightly sealed container and refrigerate for at least 8 to 10 hours. Split ice cream base into two equal parts. (For this recipe, use one part for one type of ice cream flavor, and the other for the other ice cream flavor). Place in tightly sealed containers and freeze for at least 1 to 2 hours. Serve when set. Store in freezer.

Chocolate Fudge Sauce
Ingredients.
¾ c Grade B maple syrup (vegan) or raw honey (thicker fudge)
¼ c raw agave nectar
1 c raw cacao powder
12 tsp avocado oil

Preparation.
Place all ingredients into a high-speed blender, and blend until super smooth. Keep in a tightly closed container in the cupboard – do not chill. I used a jar.

Caramel-Praline Sauce
Ingredients.
16–20 pitted dates soaked and drained
1 c coconut water
½ T organic non-alcoholic vanilla extract
1 T raw lucuma powder
1 T coconut oil

Preparation.
Combine all the ingredients in a high-speed blender, except the coconut oil. Blend on high until smooth. Slowly add in the coconut oil as the blender is working, until well incorporated. Keep sauce in an air tight container in the refrigerator. It should stay good for at least 3 to 4 days.

Optional Add-in.
For a nuttier, saltier caramel-praline sauce stir in the following ingredient:
½ c prepared Raw Candied Almonds crushed
½ tsp Himalayan pink salt
drizzle raw agave nectar

Nutty Vanilla-Praline Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ prepared Caramel-Praline Sauce with optional add-in recipe

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared nutty Caramel-Praline Sauce. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Vanilla-Chocolate Fudge, Chip Swirl Ice Cream
Ingredients.
½ prepared Vanilla Ice Cream Base recipe
½ c prepared Chocolate Fudge Sauce recipe
1-2 T raw cacao nibs
¼ c vegan mini chocolate chips

Preparation.
Remove ice cream base from refrigerator and slowly poor in the prepared Chocolate Fudge sauce. Add the cacao nibs and mini chocolate chips. Using a chopstick or thin stir stick, slowly swirl sauce into the ice cream, being careful not to mix it together. Tightly close container and shake up and down a few times. Place in freezer for 1 to 2 hours until set.

Chocolate Fudge Brownie
Ingredients.
1 c raw almond meal
¼ c raw coconut flour
1 c raw almonds
1 c raw cacao powder
½ c and 2 T Grade B maple syrup
¼ c coconut oil
1 tsp Himalayan pink salt

Preparation.
Combine almond meal, coconut flour, and raw almonds, and raw cacao powder in a food processor. Process until it’s the consistency of a fine flour with very little crumbs. Add the maple syrup and the salt. Process until smooth. Slowly add in the coconut oil while the processor is mixing. Process until smooth. Remove from mixer.

Line a cake pan (preferably glass) with wax paper or saran wrap (lightly grease with coconut oil if wax paper or saran wrap is not available). Pour brownie mixture into pan. Using your hands carefully press down on mixture and evenly spread it through out the pan. Cover pan and place in the freezer for about 1 hour or until firm.

Remove from freezer and from pan and place on a cutting board. Cut cake into brownie size pieces. Place in air-tight covered container and keep in the refrigerator to store. Brownies should stay good for up to 1 week (or longer if kept in the freezer).

Nutty Caramelote Fudge Sundae
Assembling the Sundae.
Place 1 to 2 chocolate fudge brownies in a serving dish, bowl, or glass. Place 1 to 2 scoops of the Nutty Vanilla-Praline Swirl Ice Cream, and cover with some of the Caramel-Praline Sauce with optional nutty add-in. Place 1 to 2 scoops of the Vanilla-Chocolate Fudge, Chip Swirl Ice Cream, and cover with some of the Chocolate Fudge Sauce. Add a dollop of your favorite non-dairy vegan topping, sprinkle some of the Raw Candied Almonds over top, and top it off with a sweet red cherry! Now that’s a sundae!

I hope you enjoy this recipe as much as my family and I did. Feel free to share it with others! Let me know what you thought of it or how you changed it up. Just leave your comments at the end of the post.

Peace!=)
– Debbie

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