Rawr Foods and Chocolate Blog » Recipes

Recipe: Cheesy Kale Chips – Seriously Addictive

Kendra — Mon, 07 Feb 2011 20:26:05 +0000

It was hard to resist eating these long enough to take a photo...

Summary: If I could only eat one thing for the rest of my life, it would be these. I never understood the raw food obsession with kale chips until I tried and adapted this recipe from gliving.com. The cashew cheese makes a wonderful dip, but dehydrated on kale chips is divine. This recipe makes about 3 dehydrator trays.

Ingredients

For the kale base:

300g kale
salt
oil (e.g. olive, hemp, coconut…)

For the cashew cheese:

2 cups soaked cashews
1 large red pepper
1 dried red chili (optional, but yummy)
2 garlic cloves
juice of 1 lemon
2tbsp nutritional yeast
1 1/2 tsp salt
splash of water

Instructions

Prepare the kale. Wash, then remove woody parts. Tear into bite-size pieces. Massage some oil and salt into the kale with your hands. You want to lightly cover the leaves without drenching them.
Process all of the cheese ingredients together in your food processor. The consistency should be thick and as smooth as you can get it. (If you haven’t soaked the cashews, you will need to add more water and may get a more textured result.)
You could just eat the cheese now as dip, but for this recipe pour it over the kale and massage it in, coating each leaf with cheese.
Spread the cheesy kale onto paraflex sheets. Dehydrate at 115 F. They’re delicious eaten warm and still soft from the dehydrator, but if you can resist, keep dehydrating until dry and crispy, then store.

Recipe: Raw Vegetable Crackers

Kendra — Thu, 03 Feb 2011 18:16:59 +0000

Raw Veg Crackers

Summary: Super yummy dehydrated raw crackers inspired by a recipe from Angela Stokes-Monarch’s newsletter, made only with nuts, seeds and veggies. The recipe below makes 1.5 dehydrator trays – I usually double it.

Ingredients

1 cup carrots
1 cup peeled courgettes
1 small onion
1 red pepper
1/2 green pepper
2 1/2 cloves garlic
1 cup soaked almonds
1 cup ground golden flaxseeds
2 tsp salt

Instructions

Grind all of the ingredients together in a food processor until very small. This may take more than one go in the processor, in which case mix everything together in a bowl afterwards.
Spread thinly (a few mm thick) onto teflexx sheets or parchment paper.
Dehydrate at 115 F for a couple of hours.
With a blunt knife, score squares into the drying mixture to make cracker shapes.
After another hour or two, the crackers will be dry enough for you to flip and remove the teflexx sheets so that the underside can dry.
Continue to dehydrate until the crackers are dry enough for your tastes. The dryer they are, the longer they will store. I tend to dehydrate for a total of around 14 hours.
Serve with raw hummous, salsa, cashew cheese – whatever you fancy!

Served with homemade salsa

Recipe: Raw Pumpkin Pie

Kendra — Mon, 25 Oct 2010 18:27:26 +0000

Summary: Don’t want to waste the leftovers from this year’s Halloween pumpkin? When hollowing the pumpkin discard the stringy part in the centre where the seeds are, but keep the solid flesh for making the pie. The result is a deliciously moist, seasonally spiced dessert.

Ingredients

2 cups soaked almonds
1 1/2 cup dates
2 cups raw pumpkin (the solid flesh rather than the stringy part in the centre) or butternut squash
1/2 cup sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 cup water

Instructions

Make the crust by grinding the almonds and 1/2 a cup of dates in your food processor.
Press the ground mixture into the bottom of a small baking dish or appropriately sized bowl.
Process all of the remaining ingredients together until smooth and creamy. You may want to do this a couple of ingredients at a time to ensure everything gets fully mixed, starting with the pumpkin.
Smooth the resulting mixture on top of the crust.
Cover and place in the fridge for a couple of hours to chill.

Preparation time: 15 minutes, + soaking and chilling time

Number of servings: 12

Recipe: Raw Almond Pulp Cookies

Kendra — Thu, 10 Jun 2010 21:15:06 +0000

Raw Milk & Cookies

Summary: I always used to throw away the pulp left over from making almond milk, so I invented this recipe to use up the leftover pulp. I usually make a litre of almond milk at a time, leaving me with about 3/4 cup of almond pulp, which makes 6 cookies in this recipe.

You can easily invent your own cookies by using nut pulp and a sweetener and adding pretty much any ingredients you fancy. Experiment!

Ingredients

pulp from 3/4 cup almonds
1 large banana
2 or 3 tbsps sweetener (e.g. agave, yacon syrup, honey)
2 tbsps chopped hazelnuts
2 tbsps dried coconut + extra to sprinkle on top
1 tsp cinnamon

Instructions

Take the pulp leftover from making almond milk and let it drain for a few moments to remove excess liquid.
Mash the banana in a bowl and mix in the almond pulp.
Mix in the other ingredients to taste.
Spread the mixture into cookie shapes on a dehydrator sheet and dehydrate for 3 hours. Flip and dehydrate for 9 more hours.

Preparation time: 10 mins

Number of cookies: 6

Recipe: Kale Salad

Kendra — Wed, 24 Mar 2010 12:30:09 +0000

Summary: We took our lunch outside today, a treat we haven’t had since last summer, and something we love to do. Raw kale salad was perfect for sitting on the grass among the daisies – filling, tasty, and a good way to eat lots of something you wouldn’t normally! This recipe really makes the kale soften, making it much more palatable than it usually is in its raw state.

This recipe is adapted from one by Karen Knowler, and serves 2 as a main meal.

Ingredients

Basic:

*200g kale

*1 avocado

*tsp salt

*1/2 lemon, juiced

*3 tbsp olive oil (today I used Udo’s Choice instead)

Optional additions:

*soaked sundried tomatoes

*cherry tomatoes

*handful soaked nuts

*sunflower seeds

*spring onions

Instructions

Chop the kale into small pieces (or buy a ready chopped bag for extra convenience!). Discard the extra woody stems.
Pour the oil and salt over the kale. Using your hands, squeeze and massage the kale for a minute or two. The leaves will condense down and become much softer and juicier.
Pour over the lemon juice.
Chop up an avocado and add it to the mixture. Massage the kale again so the leaves become coated, but leave a few small avocado chunks unmashed.
Your kale salad’s almost done! Now just add any of the ‘optional additions’ you fancy, e.g. cherry tomatoes and chopped spring onions. Today we had sundried tomatoes and almonds – delicious!

Prep time: 10 mins

Number of servings: 2

Meal type: lunch

Recipe: Raw Coleslaw

Kendra — Thu, 18 Feb 2010 14:17:35 +0000

Raw Coleslaw

Summary: I created this recipe from a mish-mash of other coleslaw recipes, as a way of using up the excess of cabbage in our fridge! Sweet and creamy.

Ingredients

small red cabbage
4 large carrots
1/2 an onion
2 cups cashews
3 tbsp apple cider vinegar
1 tsp salt
1 cup water
2 tbsp yacon syrup OR 5 dates

Instructions

Roughly chop the cabbage, carrots and onion and pulse them in a food processor until you have the required coleslaw texture. Pour the chopped veg into a large bowl.
Rinse the food processor. Process the cashews until ground to a powder.
Add the water a little at a time (1 cup is approximate, you may want more or less).
Add the vinegar, salt and yacon syrup or dates to taste and continue to process.
Mix the mayo with the chopped vegetables and serve! Refrigerate what you don’t eat.

Preparation time: 15 mins

Number of servings: 8

Recipe: Raw Pancakes with Cinnamon Apple Sauce

Kendra — Tue, 16 Feb 2010 18:45:51 +0000

Raw Pancakes

Summary: There are numerous raw pancake recipes out there, so raw fooders needn’t miss out on Shrove Tuesday. Last year I made pancakes from ‘Ani’s Raw Food Kitchen’, this year I borrowed a recipe from Charlie Lagoa’s newsletter. As you can see from the picture, mine didn’t come out looking too attractive (or very pancake-like!), but they tasted fab.

Ingredients

1 cup ground flax seed
1 cup water
1 cup ground almonds
8 dates
2 apples
1/2 tsp cinnamon

Instructions

Process the flax seed, almonds, water and 4 of the dates in a food processor.
Spread on teflexx sheets to 1cm thickness, in circular pancake shapes.
Dehydrate at 115 F for 10 hours.
Before removing from the dehydrator, make the apple sauce by processing the apples, 4 dates and the cinnamon together.
Serve the pancakes with the apple sauce on the side (and any chopped fruit you fancy – bananas work well). For a more traditional pancake taste you could go with raw ice-cream, broken pieces of Rawr chocolate, or a combination of lemon juice and agave.

Serves 2.

Recipe: Raw Carob Carrot Cake

Kendra — Mon, 15 Feb 2010 17:00:16 +0000

Summary: This is a great use for the pulp left over from juicing carrots. The original recipe can be found in Jeremy Safron’s book ‘The Raw Truth’; I’ve adapted it here. Makes a large cake – pictured is an individual portion, not the whole thing! Really tasty and filling, and not excessively sweet.

Ingredients

1 cup soaked almonds
2 cups soaked dates
3 cups carrot pulp
2 cups dry walnuts
2 cups dry sunflower seeds
1 cup dessicated coconut
1 cup raw carob powder
6 dates, soaked
1 cup water
1 cup soaked cashews

Instructions

Process the walnuts and sunflower seeds in a food processor. Put in a large mixing bowl and add the carob and coconut.
Process the almonds to a powder, then add the dates and continue processing. Put in a second mixing bowl, and mix in the carrot pulp.
Gradually add the dry mixture to the wet, mixing well with your hands or a spoon.
Press the resulting cake base into a cake tin or large bowl.
Process the cashews, then add the 6 dates and water to make the cake topping. Pour over the base.
Refrigerate what you don’t eat straightaway.

Preparation time: 20 mins

Number of servings: 12 (makes a big cake!)

Meal type: dessert

Top Raw Recipe Websites

Kendra — Mon, 11 Jan 2010 17:38:17 +0000

Raw recipe books can be a great resource, but there are also some excellent websites out there that offer raw food recipes for free! Here’s a few of the ones we use most here at Rawr:

1. Gone Raw. This was a staple website when we first starting eating raw. It’s perhaps not the easiest to search and use, but there are so many recipes listed and so many members that you’re bound to find something.

2. Raw Food Recipes. Easy to use and pictures for everything. It always helps to know what you’re making is meant to look like!

3. The Daily Raw Cafe. Again, beautiful pictures, and some really yummy recipes. This lady must spend all her free time making raw food and blogging about it!

4. Raw Food Living. Attractive website with lots of recipe ideas, including milks, dressings, mains, cheeses, desserts etc.

5. Loloville. No pictures, but lots of recipes.

6. Living Foods.

7. Have Raw Cake and Eat It. A fab website run by Annette, a raw fooder in the village next to ours.

8. We Like It Raw. Colourful recipe ideas.

A simple internet search will throw up many more websites. If you know of a good one, please feel free to comment and let me know!

Recipe: Courgette Canapes

Kendra — Sat, 28 Nov 2009 10:56:37 +0000

Summary: Adapted from Nomi Shannon and Sheryl Duraz’s ‘Raw Food Celebrations.’ Tangy, tasty courgette canapes, great for serving at raw parties or just for a posh looking dinner for yourself (which is what we made them for!). The end result is quite oniony – feel free to skip some or all of the onions if you’re not keen. Makes 18 courgette roll-ups.

Ingredients

1 1/2 cups sunflower seeds, soaked 8-12 hours
1/2 red bell pepper
Juice of 1 lemon
1/4 cup raw tahini
1/4 cup parsley
1/4 small onion
2 spring onions
1 tbsp tamari or Braggs Liquid Aminos
1 clove garlic
1/4 tsp cayenne
3 small courgettes

Instructions

Combine all of the ingredients except the courgettes in a food processor until smooth.
Wash the courgettes and chop off the top and bottom.
Slice the courgettes as thinly as you can, using a mandoline if you have one.
Spread the processed mixture onto one side of each slice, to about 1/4″ thickness.
Place the slices onto a dehydrator tray. Dehydrate at 105-115 degrees for 4 hours.
After 4 hours the courgette should be pliable and the topping getting crispy. Roll each slice in on itself and secure with a toothpick. If you want yours to come out looking a little neater than mine (!) you may want to scrape away the excess mixture which splodges out when you roll each slice.
Dehydrate for a further 18 hours until dry, and up to 36 hours if necessary.

Preparation time: 30 minutes

Number of servings: 18 courgette canapes (serves 2 as a meal or 6 as snacks).

Meal type: hors d’oerves