• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 3,236 other followers

  • My Books

    101 Super-Charged Juices, Shakes and Smoothies (available on Amazon.com)

  • Raw Food Basics

    Raw Food Basics (available on Amazon.com)

  • RSS The Raw- Riffic Food Site

  • Categories

  • Recent Comments

    Isabelle on Raw Food Product Reviews
    roofing on Fresh Fruit Salad with Custard…
    premiumpress themes on Nothing but the Juice!
    rawrifficfood on Raw Food Product Reviews
    Juliane on Raw Food Product Reviews
  • Brighter Planet's 350 Challenge
  • Top Rated

  • Networked Blog

  • acai amazing grass book review cacao cake cheesecake cheese cake chocolate cookies crackers desserts entrees figs green smoothie green smoothies heather pace ice cream kale mango nut cheese pate pie product review pudding raw bars raw burgers raw cacao raw cake raw cheese cake raw cheesecake raw chocolate raw cookies raw dessert raw desserts Raw Entrees raw food raw food desserts raw food diet raw food entrees raw food recipe raw food recipes raw for 30 days raw ice cream raw pie raw pies raw recipe Raw Recipes raw salad raw salads raw shakes raw smoothies raw snacks raw sweets Raw Sweets & Treats raw sweets and treats raw treats raw wraps salad salads sandwich seaweed shakes smoothie smoothies stevia strawberry super-food super foods superfoods super smoothies sweetleaf stevia sweetly raw sweets vegan recipes wraps

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!

Raw Candied Almonds

This is such an easy and delicious recipe for sweet and salty nuts. The recipe came about when I got my first Healthy Surprise box.

A little background…Healthy Surprise is a great concept and a great company. Each month you receive a hand-picked package of delightful and healthy vegan snacks, ranging from nuts, chips, to power bars, and dessert treats. The brands included are superb! Sign up for Healthy Surprise by visiting them at http://healthysurprise.com/

Now back to my story…so in my first box I received a bag of Hail Merry Vanilla Maple Nuts. These nuts were the BOM! I wanted to try and make my own version, and what I ended up with was a delicious and candy-like snack. You will need a dehydrator. If not, you can try using the oven at very low heat. Hope you enjoy this as much as I do. Here’s the recipe:

Raw Candied Almonds
Ingredients.
(note: Ingredient measures are not exact. Everything to taste.)
2 c raw almonds (soaked for at least 8 to 10 hours, drained)
1 1/2 c organic Grade B maple syrup
1 T organic non-alcoholic vanilla extract
1 T lucuma powder
about 1/2 T Himalayan pink salt

Preparation.
Combine maple syrup, vanilla extract, lucuma, and salt into a big mixing bowl. Whisk until well blended. Fold in the soaked almonds and mix well. Set aside for about 1 hour (preferably in the fridge) and let marinate. Pour nut mixture over lined dehydrator trays, making sure nuts are spread apart. Dehydrate on 115 F or slightly lower temp for about 24 to 36 hours. Check in between time to see how nuts are drying. They should not be wet, and should be like hard candy. Add more salt if desired.

Once dried, remove from trays and break nuts apart so that they are in individual pieces. Some may have syrup stuck to them like candy, but that’s what you want. Place in a container and stir them with a spoon to separate some more. Store in air-tight container in the cupboard for up to two weeks. Or keep in the refrigerator/freezer for longer storage.

Other options.
Use a variety of raw nuts and seeds.

Raw Caramel-Candied Popcorn

I was inspired by another recipe I found on www.hotrawchef.com. It was an entry made by Chyvonne Sneed. This one is closer to her original recipe on the video – but it’s so tasty I just had to share it with you! I love popcorn, especially carmel popcorn, but am unable to eat it. So this was truly worth making and waiting for. It’s sooooo good! Hope you enjoy it! Be sure to checkout www.hotrawchef.com, watch the videos, and cast your vote for this year’s hottest raw chef!!!

Ingredients:
1 head of cauliflower (broken into pieces – best to use just the florets)
1/3 cup or more raw Lucuma powder
drizzle agave nectar
prepared carmel-candy mix (see recipe below)
1 cup chopped raw pecans (you can use jungle peanuts too)

Preparation:
Place cauliflower florets into a big mixing bowl. Add lucuma powder and mix well to coat. Drizzle agave and mix again well. Set aside to make caramel-candy coating.

Carmel-candy mix.
Ingredients:
1 cup pitted and well-packed Medjool dates (soaked over night)
(reserve water)
1 tsp organic vanilla extract (non-alcoholic)
dash pink Himalayan salt
drizzle or two agave nectar
dash ground cinnamon

Preparation:
Combine all ingredients in a high-speed blender (including soaking water), and mix on high until a smooth, creamy paste is made. Pour over prepped cauliflower (with lucuma). Mix until well coated.

Add chopped pecans and toss well. Place coated florets onto dehydrator trays leaving space between. Dry for at least 18-24 hours until somewhat crispy – not too dry, and not too soft. You don’t want a burnt taste, and you don’t want a hard-leather taste either. This popcorn will go fast, but can store in a sealed container in the fridge for up to a week, or a cupboard for up to two days. Enjoy!

Figgie Rawtons

Recently I purchased the delicious dried figs from Sprouts. They were just the right sweetness (not too sweet), and nice and chewy – as if they were still fresh. So I decided to make my own raw version of the popular “Fig Newtons” that I used to love eating. The recipe is pretty simple to make and very yummy! Try it for yourself.

Ingredients:
for the outside cookie.
1/3 to 1/2 cup raw Brazil nuts
1/2 cup raw cashews
1 cup raw walnuts
1/4 cup raw almond flour
dash pink Himalayan salt
1 cup pitted Medjool dates
1/2 cup pitted California dates (any variety of date will due)

Preparation:
Combine all the nuts and salt in a food processor and pulse until completely ground. Add flour and mix. Add dates and process until crumbly. Spread dough over parchment paper. Using a rolling pin roll out dough and form an even slightly thick rectangular shape. Set aside.

Ingredients:
For the figgie filling.
2 cups dried figs
1/2 cup pitted California dates (or any variety)
dash ground cinnamon
dash ground ginger

Preparation:
Combine all ingredients in a food processor and pulse until completely combined and gooey.

Other Ingredient:
lucuma powder for dusting

Assembly Preparation:
Spread figgie mixture over top of rolled out cookie dough, only covering 1/2 the rectangle. Spread evenly. Fold the other side over forming a large square-like sandwich. Lightly press down. Cut off any uneven sides. Carefully slice the sandwich into small squares. Set in refrigerator to chill for about 1 hour.

Before serving, dust the tops and bottoms of each figgie square with lucuma powder. That’s it! Enjoy!!!

Photobucket

Photobucket

Photobucket

Photobucket

Super Seedy Cereal

There is nothing “seedy” about this cereal, except it’s alive with chia seeds, sunflower seeds, and buckwheat. I’ve been wanting to make a raw cereal that’s more grainy and crunchy then some of the others. Plus I didn’t want to use as many nuts or dates. This cereal can double as trail mix if you add honey and dehydrate it longer – but we are using it for cereal here. Enjoy!

Ingredients:
2 cups buckwheat soaked for 12-14 hours and dehydrated
1 cup sunflower seeds soaked for 12-14 hours and dehydrated
1/4 cup to 1/3 cup raw chia seeds
1 cup dehydrated fresh fruit (I used blue berries and banana slices)
1/2 cup raisins and sliced raw almonds mixed
1/4 cup to 1/3 cup shredded dried coconut
3 T to 1/4 cup raw cacao nibs
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 1/2 T bee pollen
1 T lucuma powder

Preparation:
Combine all ingredients in a big bowl and mix real well. Serve with fresh cut fruit and homemade nut milk. Store in an airtight container in the pantry or fridge. Yummo!

Super Seedy Cereal

Cacao-Carob Super-Charged Cookie Balls

I just want to apologize for the delay in posting a new recipe this week. I originally was planning to post a delicious super-charged, chocolaty smoothie on Sunday, but was temporarily “banned” from posting on my blog. Since I didn’t bother to write the smoothie recipe down anywhere, I lost it somewhere in my brain. Maybe I’ll remember at another time. Oh well.

The recipe I have for you today is super-charged as well! It’s packed with superfoods, super flavor, and super energy! Be careful not to eat too much at once, you could end up flying around the room like a superhero – not kidding! Lol…

I made such a big batch of these cookie balls, but they were gone in two days. I did share them with friends, and so did my husband…I’ll have to make more! Enjoy!

Ingredients:
1 cup raw almonds (not soaked)
1 cup raw walnuts
1/2 cup goji berries
1/2 cup raw cacao nibs
2T raw carob powder
1T raw mesquite powder
2 tsp raw vanilla powder
1 tsp cordyceps mushrooms
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1T bee pollen
1T raw hemp seed
1/2 cup organic dried coconut flakes
1 1/2 cup pitted dates (well packed)
2 drizzles raw agave nectar
1T raw almond butter

Preparation:
Start by combining the nuts, cacao nibs, and goji berries together in a food processor, and mix until crumbly. Add remaining ingredients except for the dates. Mix until crumbly and well combined. Finally add the dates. Mix again until dates are broken down, combined well, and mixture starts to form a sticky, crumbly dough consistency. Remove from food processor. Using a cookie scoop or big spoon, take scoops of dough and shape in between your hands to form a ball shaped cookie. You can flatten them too, if desired. Store cookie balls in an air tight container. They don’t have to be refrigerated, but refrigeration will extend the freshness. These cookies are super-packed with power, so careful not to over-indulge…you’ll be flying high and feeling fine!

cacao,carob,bee pollen,maca,hemp,balls,cookies,raw food,raw food cookies,raw snacks,raw diet,superfoods,super-charged

Carob-Oatmeal Raisin Balls

I’ve really been into hazelnuts lately. These cookies are so yummy. They remind me of PB&J cookies, but better. You don’t need to refrigerate these either – unless you want to. You can roll them into balls, or make flat disk-shaped cookies – you decide.

Ingredients:
1 cup raw almonds
1/2 cup raw hazelnuts
1/3 cup raw oats
1 1/2 cups raisins
1/2 cup pitted dates (well packed)
1 tsp pink Himalayan salt
1 tsp raw vanilla bean powder (you can substitute with scraped vanilla beans or organic non-alcoholic vanilla extract)
1T dried organic shredded coconut
1T raw carob powder

Preparation:
Combine almonds, hazelnuts, oats, and raisins into a food processor. Process until crumbly (not fine crumbly and not oily). Add pitted dates. Repeat processing until well combine and crumbly (a bit sticky looking, but not too much). Add remaining ingredients and process briefly to combine well. Remove crumbs mixture and place in a bowl. Using a cookie scoop or big spoon, scoop out enough and form into a smooth ball. Repeat with remaining mixture until all is used. Place in an air-tight container and store in your cupboard or in the fridge. This makes a great snack, and a great dessert! Yummo!

raw cookies,carob-oatmeal raisin balls,raw food recipes,raw desserts,raw food,desserts,snacks,cookies

%d bloggers like this: