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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!

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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

Sesame-Sun Granola

Not too long ago I posted a granola recipe that was super delicious. Well, I loved it so much I made another batch. However, this time I changed-up the ingredients a bit, and I added lots of sesame seeds. The flavor was out-of-this-world terrific. In fact, it was so good, that we were eating the granola pieces as if they were crackers or chips – very addicting. You could probably make them into crackers…anyway. Here’s the recipe, try it for yourself:

Sesame-Sun Granola
Ingredients:
1 cup raw oatmeal
2 cups raw sunflower seeds
1 cup raw almonds
1 cup raw pecans
1 cup raw sesame seeds
1/2 cup flax seeds
1/4 cup chia seeds
1 cup mixed dried berries and raisins
5-6 dates
drizzle of agave nectar or other syrupy sweetener
1 cup vegan chocolate chips
1/2 cup carob chips
1/4 cup cacao nibs
1 1/2 tsp ground cinnamon
1-2 T raw carob
2-3 T coconut oil
purified water

Preparation:
Combine all seeds, nuts, and dried fruit in a bowl. Cover with water and soak for 4-6 hours or longer. I soaked mix overnight. Drain water. Place soaked mix into food processor and roughly chop and pulse. Place in big mixing bowl. Add remaining ingredients, except for coconut oil. Mix well. Melt coconut oil and stir into mixture. Spread mixture over dehydrator trays loosely. Dehydrate for 12-16 hours – depending upon desired dryness of granola. (The dryer the mixer, the longer the storage in pantry). Break-up or smash with rolling pin, and serve. Store in airtight containers in pantry or fridge. Serve with fresh fruit, nut milk or yogurt, or over your favorite dessert dish. I love granola!

Seaweed Salad Rolls

It’s been a while since I’ve eaten seaweed. Seaweed is so good for you, it really should be a part of the daily diet. It is packed full of vitamins, minerals, and rare trace elements. Seaweeds are algae and have unique health and nutritional properties. Seaweed has been a main source of “green” food for thousands of years. It’s not only super healthy, it’s delicious, and cheap to buy.

Today’s recipe is simple, yet fun. Instead of making the traditional maki sushi, I used cucumbers for the roll, and left out the “rice”. Here’s the recipe:

Ingredients:
1 small bag (about 10g) mixed sea vegetables (dry or fresh)
1 extra large peeled cucumber (cut in half, and insides scooped out)
1 avocado (chopped)
1/2 English cucumber (peeled and finely chopped)
1/4-1/3 cup raw almond slices
1/4 cup raw sesame seeds
1-2 tsp ACV (apple cider vinegar)
drizzle nama shoyu or coconut aminos
drizzle virgin olive oil
ground ginger
ground cayenne
drizzle raw honey or agave (optional)

Preparation:
Combine seaweed, nuts and seeds, English cucumber, avocado, spices, oil and vinegar, aminos, and sweetener. Mix well. Spoon as much salad mixture into the hollowed cucumber halves as will fit. Slice into 1/2″ to 3/4″ thick slices. Serve with Nama Shoyu or chili sauce or with slices of ginger and avocado. Sprinkle sesame seeds on top.

Product Recommendations:

wild atlantic wakame alaria raw organic 4-oz

dulse flakes raw organic 4-oz

kelp whole raw organic 2-oz

Butternut Squash-Carrot Burgers with Wesley Gourmet Seasoning

A few weeks ago, and old school friend sent me a bottle of his famous Wesley Gourmet Seasoning. It’s an all natural product with 21 freshly ground spices. Although this product is usually used when preparing cooked meals, Wes was convinced I would find that it could also flavor my raw food dishes. So I decided to give it try – after all it is ALL NATURAL!!!

Well, I decided to use it in a new raw veggie burger I created. The seasoning has such incredible aroma I just knew it would go great with this dish. Because the burger is made of live and raw fresh ingredients, and dehydrated for a short time, I was very generous in the amount of seasoning I used. All I can say is, WOW! These burgers were by far my best recipe yet! The family agreed! I really feel it had a lot to do with the seasoning. Otherwise the burgers would have been good, but somewhat plain. The seasoning definitely gave it the “kick” it needed! It actually gave these burgers “meat burger” appeal…if you know what I mean.

If you’d like to try Wesley Gourmet Seasoning, you can purchase a bottle directly from Wes’ site, www.wesleygourmet.com. Don’t forget to connect with Wesley Gourmet Seasoning on Facebook too – and get updates on seasoning specials and events.

Now for my delicious, flavorful, raw burgers!

Butternut Squash-Carrot Burgers with Wesley Gourmet Seasoning.
Ingredients:
1/2 cup whole raw sunflower seeds
1/2 cup ground raw sunflower seeds
1/2 cup ground raw flax seeds
1/2-2/3 cup purified water
1 cup raw pecans
1 1/2 cups carrots chopped
2 cups raw butternut squash cubed
1 1/2 T Wesley Gourmet Seasoning

Preparation:
Process carrots, butternut squash, and pecans in a food processor until smooth . Add ground sunflower seeds and flax seeds. Process some more. Add the water and seasoning. Process until smooth. Add whole sunflower seeds and pulse until well combined. Remove from food processor. Form mixture into hand-size burger shapes. Place on dehydrator trays and dehydrate for 8-10 hours, flipping burgers halfway through the dry time. Dry time will depend on the desired texture of the burger. Serve warm, straight from the dehydrator, or store in refrigerator and eat cold or at room temperature.

To serve my burgers, I used Ani Phyo’s recipe for Black Sesame Sunflower Bread, pg. 153 of Ani Phyo’s book, Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes. I mushed up some fresh avocado to make a plain mayo, and placed the burgers on top of fresh Mache, also called lamb’s lettuce on top of the bread. It was delish!!!

Raw Hazelnut Hemp Brownies

I’m sure you can tell that I love raw treats and cacao – and super foods in general! Tonight I decided to make some brownies and use hemp. I also used a non-raw ingredient, but still vegan sweetener – I used organic, unsulphured, black-strapped molasses. These brownies taste great, and they are super easy to make! Here’s the recipe:

Ingredients:
1 cup raw cashews (ground to a powder)
1 cup raw hazelnuts (ground to a powder)
1/3 cup raw hemp seed (I actually used a little more)*
1/3 cup raw cacao powder
1/4 cup raw carob powder
1/2 T raw mesquite powder
1 T raw lucuma powder
2 T raw almond butter
1 T organic, unsulphured black-strap molasses (generous)
1 tsp organic, non-alcoholic vanilla extract
1 tsp raw vanilla powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 cup Medjool dates (pitted)
2/3 cup or more organic vegan carob chips (optional)
*(extra hemp seeds, and dried coconut flakes to roll brownies in)

Preparation:

Place all ingredients in a food processor, except for the dates, molasses, almond butter, and vanilla extract, and carob chips. Pulse until well combined and the consistency of a fine powder. Add the molasses, vanilla extract, and almond butter. Pulse again until well combined. Finally, add the dates and combine until crumbly and somewhat sticky. Remove from food processor and transfer to a bowl. Fold in carob chips and mix well.

Create brownie shapes using about 2-3 tablespoons of mix for each brownie. You can make them bigger or smaller depending on what you want. This batch makes anywhere from 24 to 30 brownies (more or less depending on size of each). Once brownie forms are made, roll each one in reserved hemp seeds and/or dried shredded coconut flakes. Store in refrigerator in an air-tight container for extended freshness. =)

Hope you love them as much as we do! =)

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!

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