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Raspberry Chipotle Sauce, Raspberry Chipotle Creamy Spread, & Raspberry Chipotle Enchiladas

image by Healthy Berry Blog.com

Last week one of my co-workers brought a delicious raspberry chipotle sauce to work to share with us. Although it wasn’t raw, I decided to try a little on my raw crackers. OMG! It was absolutely the BOM!!! I just had to create my own raw version of this sauce so I could enjoy it over and over again.

First off, raspberries are both beautiful and super healthy! I love the flavor too! You can learn more about raspberries from this great blog I found, Healthy Berry.

About chipotles. “What is a chipotle?” Well, Wikipedia describes a chipotle as being a smoked-dry jalepeno pepper. Chipotles have a the perfect amount of heat, with the perfect amount of smoke flavor. They are absolutely delicious! So the combination of chipotles with raspberries is perfect! Hot and sweet – my favorite!!!

Well, based on my research of a variety of standard raspberry chipotle recipes I found, I think I created the perfect raw combination. I decided to also create a raspberry chipotle creamy spread, and use these condiments in a few variations. The first being a sauce for chips, the next being a delicious raw enchilada recipe, and finally (which I will hopefully post tomorrow) a topping for a delicious raw chocolate ice cream cake.

Here’s are the recipes. Enjoy!

Raspberry Chipotle Sauce.
Ingredients:
1 dried ancho chili (soaked)
2 dried chipotle chilis (soaked)
6 Medjool dates (pitted)
1/4 cup sundried tomatoes (soaked)
1/2 red onion (peeled and chopped)
1 clove garlic (chopped)
1 jalepeno (seeded and chopped)
1/3-1/2 cup raw agave nectar
1 tsp vanilla extract
1 T raw cacao nibs
1 1/2 tsp sea salt
dash ground cinnamon
1 T ACV
1 T EVOO
dash garlic powder
dash onion powder
juice of 1/2 lime
12 oz. fresh and frozen organic raspberries

Preparation:
Combine all ingredients in a food processor and blend well until smooth, and slightly thickened – not runny. Serve with your favorite chips or crackers. Try them with my raw corn chips (shown in the photo). You can find the recipe in my book, Raw-Riffic Raw Food Basics.

Raspberry Chipotle Creamy Spread.
Ingredients:
1 cup cashews (soaked)
1 T EVOO
1 Cup prepared Raspberry Chipotle Sauce

Preparation:
Combine all ingredients in a food processor and mix until thick and creamy. Serve as a spread for crackers, bread, or use as a condiment for recipes such as my Raspberry Chipotle Enchiladas.

Raspberry Chipotle Enchiladas.
Ingredients:
1 red bell pepper (seeded and julienne sliced)
1 yellow bell pepper (seeded and julienne sliced)
1 orange bell pepper (seeded and julienne sliced)
1/2 small cabbage (shredded thin)
1 T hemp oil
sea salt

Preparation:
Mix all ingredients in a bowl and lightly marinate. To heat, either place in dehydrator for 4 hours, or lightly steam over the stove top.

Additional fillings:
mixed herb lettuce
mache
pea sprouts

Food for Life’s sprouted corn tortillas or lettuce leaves, collard greens, or your favorite raw tortilla recipe (I used the Food for Life tortillas)

Assembly:
Spread some of the Raspberry Chipotle Creamy Spread over top of the tortilla. Place herb lettuce and mache on top. Layer with a big heaping of the peppers and cabbage mixture. Add a heaping spoonful of the Raspberry Chipotle sauce on top. Top with some sprigs of pea sprouts, and fold over. Serve with chips and a side of the sauce. Yummo! Fiesta, fiesta!!! =)

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Brussel Sprouts and Kale with Butternut Squash

Tonight’s dinner was a delicious and simple vegan dish. I did slightly steam the Brussels sprouts and butternut squash – but not enough to overcook, only to warm. It was so delicious, warming, and filling, that I’m still full as I write this blog several hours later!

You know how crazy I am about kale – well lately I’ve been head-over-heels over Brussels sprouts! After all, Brussels sprouts are rich in vitamin C, is considered a cancer-fighting food, it’s loaded with vitamin A, potassium and calcium, and it’s very high in protein – at least ¼ of the calories are from protein. Brussels sprouts are also very high in fiber, and is considered a low fat food. How can you not be in love with Brussels sprouts?

So, I decided to pair up my two favorite veggies – kale and Brussels sprouts. I added some delicious butternut squash, a few other goodies, and “Oohala! The perfect meal!” Try it for yourself!!!

Ingredients:
1 bunch Dinosaur kale (stemmed and cut into pieces)
12 oz. (approx.) Brussels sprouts (ends trimmed, then sliced into pieces)
12 oz. (approx.) butternut squash (peeled, seeded, and cut into small bite-size cubes)
1/2 cup chopped pecans
1/3 cup mixed dried raisins
1 T cold pressed hemp oil
sea salt to taste
garlic powder to taste

Preparation:
Lightly steam Brussels sprouts and butternut squash till warm. Remove from heat and drain. Place Brussels sprouts and butternut squash over top of kale in a bowl and toss. Add hemp oil and spices, and toss again. Add remaining ingredients and toss well, then serve. Eat this dish warm or cold – it’s great either way. Storing over night makes it taste even better if you eat it cold! Enjoy!

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Tomorrow night I plan to post my recipe for Sweet and Creamy Avocado Pie. So stop by again tomorrow! Peace!:)

Breakfast for Dinner!

This past weekend I was in the mood to make food that was made with super foods, or was just plain out of the ordinary. One of my favorite super food-out of the ordinary raw recipes books is Kate Magic’s “Raw Magic, Recipes for the Revolution“. Raw Magic has some of the most energized, and original raw recipes I’ve seen. It’s full of colorful and exciting photos, plus great in-depth information on the raw food diet and super foods. I love this book!

Anyway, I decided to make the Flaxjacks recipe on page 196, Chapter 8. This recipe uses just 4 ingredients and is super simple to make. I’m not going to share the recipe here out of respect for Ms. Magic. However, I do suggest you purchase a copy of her book for yourself. Just click here for a copy of Raw Magic!

My version of her recipe is slightly modified. Modified only because I added just a few more ingredients. Then I served it up with some fresh fruit, coconut butter spread, and some organic Grade B maple syrup. It was a terrific dinner!

Here’s my recipe version!

Ingredients:
1 batch of Kate Magic’s Flaxjacks (not dehydrated – still in dough form)
1/2 cup organic Cocoa Mojo (from Ener Health Botanicals – not a raw product).
3-4 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Combine all ingredients in a food processor and mix until well combined and dough-like. Remove and spread over dehydrator trays. Score the dough into cracker or flap-jack shapes. Dehydrate for about 6-8 hours, then flip over and continue drying another 4-6 hours or until dry but still flexible. Serve warm, or store in an air-tight container. I served mine with coconut butter softened, fresh cut bananas, kiwi, and blueberries, topped with maple syrup. Yummo!

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Brussels Sprouts and Sweet Potatoes with Coconut Curry Spice

Okay, so I’m posting another Brussels Sprouts recipes. I just can’t help it – I’m on a Brussels Sprouts kick!!! Hope you like it!!!

Ingredients:
1 lb Brussels sprouts (trim off ends, and slice)
1 lb sweet potatoes (peeled and cut into small cubes)
1 bunch fresh parsley (cut off stems, and coarsely chop)
2-3 tsp or more curry powder
1 tsp or more nutmeg
1 tsp or more garlic powder
1 tsp or more onion powder
1/2 tsp or more of ginger powder
1/4 to 1/3 cup dried shredded coconut
1 T hemp oil
1/2 T extra virgin olive oil
2-3 drizzles agave nectar

Preparation:
Lightly warm Brussels sprouts and sweet potatoes in dehydrator or lightly steam. Remove and place in a large mixing bowl. Add remaining ingredients and toss well. Serve with your favorite raw crackers or bread. Yummo!

Raw Pepper Salad

It’s Thursday, and I’m out of groceries. So I needed to be simple yet creative with preparing my meal. I had a variety of bell peppers (which I love), and some fresh corn, as well as some micro herbs – and now I have salad!

Ingredients:
1 red bell pepper (seeded and chopped)
1 orange bell pepper (seeded and chopped)
1 yellow bell pepper (seeded and chopped)
2 ears of corn (removed from cob)
1-2 handfuls micro herbs
dash sea salt
dash garlic powder
favorite salad dressing (my choice, Bragg’s Organic Ginger & Sesame Salad Dressing)

Preparation:
Combine all the ingredients and toss well. Place on a plate and drizzle your favorite dressing on top. Garnish with nuts or seeds if desired.

peppers,raw food,raw recipes,salad

Rawsta Pasta with Spicy Marinara Sauce

It’s so hard to give my raw pasta dishes names, since the ingredients are basically the same…lol. However, this particular one is all about the sauce, and the nut cheese. I really love the flavor of the sauce, which goes great with the greens in this dish. You can use the sauce as a dressing for a salad, or as a dip too. It’s loaded with flavor! Enjoy.

Spicy Marinara Sauce.
Ingredients:
1/2 cup sun-dried tomatoes (soaked for 1 hour)
3 Roma tomatoes chopped
handful fresh basil
2 cloves garlic minced
1/4 cup or more EVOO (extra virgin olive oil)
1T ACV (apple cider vinegar)
1 tsp sea salt
1T agave nectar
dash cayenne
dash garlic powder
dash onion powder
1/2 tsp crush chili pepper

Preparation:
Combine all ingredients in a food processor, and blend until smooth. Add more EVOO if necessary to get the consistency of a sauce. Sauce can be stored in an air-tight container for up to 3-5 days in the refrigerator.

Nut Cheese.
Ingredients:
3/4 to 1 cup cashews (soaked)
1 tsp pink Himalayan salt
juice from 1/2 a lemon

Preparation:
Combine all ingredients in a food processor and blend until thick and creamy. Cheese can be used as a replacement for cream cheese, or ricotta cheese, or any type of cheese spread. You can add spices to enhance the flavor. Store nut cheese in an air-tight container for up to 3 days in the refrigerator.

Other ingredients:
mixed salad greens, sprouts, micro-herbs
mushrooms (sliced or chopped)
zucchini strips (to use as pasta)
raw pine nuts (whole or grounded up for a raw version of Parmesan)

Dish Preparation:
Spread salad greens over a plate, layer strips of the zucchini on top. Place dollops of the nut cheese over the mix. Pour some of the spicy marinara sauce over the pasta and salad. Top with micro herbs or sprouts, and sprinkle the raw pine nuts and mushrooms over and around the plated dish. Ready to serve! Now that’s a Raw-talian!

Optional suggestion:
For rawviolis, create larger and wider strips of the zucchini. Place dollops of the nut cheese on the edge of each strip, and roll-up. Plate the dish as suggested above, and serve. Another great way to serve-up this sauce and cheese! Yummy! 🙂

salads,raw pasta,marinara sauce,sauce,entrees,raw food,raw recipes

Raw-Riffic Granola

I was craving granola, and decided to whip this up for my son and me. I didn’t have time to soak the nuts for very long, but even the 1/2 hour that they did soak was sufficient enough for this recipe. Do try to soak them longer – it’s healthier! Hope you enjoy it.

Ingredients:
1/3 cup raw almonds (soaked)
1/3 cup raw pecans (soaked)
1/3 cup walnuts (soaked)
1/3 cup sunflower seed (soaked)
1/2 cup shredded dried coconut
1/2 cup raisins
1T raw honey
1T agave nectar
1 tsp cinnamon
1 tsp pink Himalayan salt

Other ingredients:
fresh fruit (bananas, blue berries, strawberries)
nut milk (almond mylk)

Preparation:
Place nuts, seeds, agave, honey, and spices into a food processor and mix until the consistency of granola. You can serve it fresh out of the food processor or dehydrate it. I prefer it fresh.

Place in a bowl and top with fresh fruit such as banana slices, blue berries and strawberries. Pour almond milk and eat. Mmm – this is so yummy!!! 🙂

raw cereal,raw granola,raw food recipes,raw food,raw entrees

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