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this rawsome vegan e-book
wholesome, vegan, living food recipes that let you eat raw, live long and be sexy!
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this rawsome vegan e-book Hello. Welcome to my e-book. My name is Emily von Euw and I run my own website, This Rawsome Vegan Life, where I share recipes, resources, tips, insights and food porn photography of the sexy raw food lifestyle – because it is indeed oh-so-sexy. Equally delicious and delightfully dirty; I love every part of it and I hope I can show you why. I am making this e-book to do just that. Enjoy.
3y
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contents
3y raw food basics
4
equipment
5
drinks
6
savoury sweet
14
20
everything else 32
All rights reserved. No part of this e-book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without written permission from the author, except for the inclusion of brief quotations in a review. Enquiries go to www.thisrawsomeveganlife.com where you can contact the author, Emily von Euw.
Š This Rawsome Vegan Life (Emily von Euw), 2012.
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raw food basics Raw food basics are, well, pretty basic. Since there is no cooking involved, it takes a lot of complication out of the equation. No need to worry about burning, under-cooking, things baking weird or remembering pesky timers. Hah, take that, oven! Raw food preparation also means less mess and less clean up. Since nothing is baked or cooked on, it all washes off easily and sometimes I just need to rinse a dish off for it to be clean enough to put away. You will find yourself using less oil as well since you do not need to cook anything in it. Yet another terrific feature of un-cooking food is the amount of creativity you can apply! Recipes are hard to ruin and easy to adapt. Essentially you are throwing a bunch of wholesome, nutrient-dense ingredients together in different forms and serving it in a way that is pleasing to the eye. If you loathe getting out your measuring cups, or are always worried you added too much of this or too little of that – this kind of cuisine is right up your alley. There's no need to fret over exact measurements; you can pretty much eye-ball everything and change the recipe as you desire. Lastly, I have found raw food preparation to usually be extremely fast (and easy) but there are certain circumstances when a lot of time is required to make a recipe. I am talking about fermentation, dehydrating foods, and soaking. You will see these semi-lengthy processes in my recipes. They are worth the time though, and usually increase or intensify the nutrition of the food. Onto what you are going to want in your pantry and fridge. It should be easy to guess the obvious – lots of fruit and vegetables. Just buy whatever is affordable and preferably local and organic. Hit up your city Farmers Market and see all the cool hippies buying alfalfa sprouts – you better buy some too. Also stock up on nuts and seeds (cashews, almonds, walnuts, hemp seeds, pumpkin seeds, etc.) and dried fruit (especially dates, raisins and prunes).
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equipment On the raw food diet, you don't NEED any expensive equipment. You can thrive on the simplest and most natural meals: fruit, raw veggies and simple salads. But sometimes you gotta mix things up simply because it's just so much fun. On top of that it keeps things interesting and easy to stay on track if you ever feel yourself getting bored. Although... when has a kiwi ever been boring? That was a serious question. Whether you are on a strictly raw vegan diet or any other, buying these pieces of equipment will help you find new and exciting ways to experience healthful food. The equipment you will need are as follows: a high speed blender , a food processor, a good quality juicer, a spiral slicer (spirooli) or mandolin, a good set of knives, and cutting boards. I recommend buying a Vita-mix or Blendtec blender, and an Omega juicer; other good brands for juicers are Green Star or Champion. I hear Cuisinart makes a good food processor. One more appliance that may come in handy is a dehydrator, but you can use your oven at it's lowest temperature if you aren't ready to make the purchase. The best brand for dehydrators is Excalibur. That's all, folks! Onto the good stuff.
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drinks The recipes in here are liquid gold and possibilities for different flavour combinations are literally endless. Raw vegan beverages are excellent in taste and nutrition. Not only do they contain awesome ingredients like fruit, greens, nut milk, spices and chocolate – they are juiced or blended into a form that is super easy for your body to absorb which means less work for you, and higher quality living. Sip a chocolate milkshake guilt-free, or gulp down a frosty ice cream float feeling proud of yourself for getting your daily recommended intake of fruit and electrolytes. I'll cheers to that. kale carrot creativity juice
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orange apple oasis juice
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quintessential green smoothie
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ultimate chocolate milkshake
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banana ice cream floats
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pineapple peppermint juice
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raw hot chocolate
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kale carrot creativity juice
y Juice = Love. Love. Love. •
2 heirloom tomatoes
•
2 carrots
•
2 stick celery
•
1 orange
•
1 apple
•
chunk of ginger
•
2 slices pineapple
•
2 bell peppers
•
1 kiwi
•
huge handful kale
Wash, peel and cut as needed. Put all the ingredients through your juicer and drink!
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orange apple oasis juice
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• • • • • • • •
4 carrots 3 celery sticks 2 tablespoons ginger 1 apple 1 orange 1 tomato 1 bell pepper 1 kiwi
This juice is beautiful in colour and refreshing in flavour. When you sip this, you are sipping up longevity and strength. Sounds good to me. Wash, peel and cut as needed. Throw all the ingredients in your juicer (don't take that literally) and sip up the tasty result.
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quintessential green smoothie
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• • • • •
2 cups dinosaur kale 1 mango 1 banana 1/2 cup frozen strawberries 1-2 cups vegan milk or water
I LOVE green smoothies. Check out my blog and you'll see how much (and why). They are one of the best things you can put in your body. Blend all the ingredients together until smooth, you can add stevia, dates or protein powder if you like. Then soak it up in the sun with the bees.
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ultimate chocolate milkshake
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• • • • • • • • •
3 frozen bananas 1/4 cup dates 2 tablespoons cacao 1 tablespoon maple syrup/agave 1/4 cup cashews 2 cups water/vegan milk 1/4 teaspoon cinnamon 1/8 teaspoon cayenne 3 ice cubes
Never again will you want or crave a fast food shake when you can make this glorious beast. Blend all ingredients together. It should be pretty thick just like a milkshake at this point, but maybe one of us forgot something so do what ya gotta do to make it how you want. Then pour it in a giant glass and slurp it up with a big ole straw all by yourself, or with someone you love.
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banana ice cream floats
y You won't believe how good these taste. I couldn't. But I drank it anyway. Then I drank another one. Soda: • 2/3 cup dates • 1-2 teaspoons vanilla extract • 520 ml (around 2 cups) coconut water Ice cream: • 3 frozen bananas To make the soda: blend the dates, vanilla and coconut water together until smooth and foamy. Try some! It'll taste like root beer, I swear. To make the ice cream: blend the frozen bananas until it's like soft serve. You won't believe the beauty. Pour the soda into your fave tall glasses and scoop on the ice cream. Sip it up with people you care about!
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pineapple peppermint juice
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•
4 small carrots
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1 apple
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1 orange
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4-5 pineapple slices
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handful fresh mint leaves
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1/2 cucumber
This is one of my favourite juice recipes, hopefully you like amazingly fabulous juice that makes you feel and look fantastic... oh, and peppermint. Cut, slice and peel as needed. Then juice. Hurry up and JUICE IT. Be prepared to have your mind blown (as well as your taste buds.)
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rawsome hot chocolate
y •
6 pitted medjool dates
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3-4 cups nut milk
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1/4 teaspoon cinnamon
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1/8 teaspoon cayenne powder
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1 teaspoon vanilla
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2-3 tablespoons cacao powder
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1 tablespoon melted coconut oil (optional)
Note: the cinnamon, cayenne and vanilla are optional but I really recommend them. Warm the nut milk on the stove then add it and all the other ingredients to a high speed blender and blend until smooth. Pour into mugs, cuddle up with a loved one and enjoy! You could add some peppermint or candy canes to this too.
This is perfect for stormy night, alongside a crackling fire and snuggled up with a loved one or affectionate cat.
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savoury These guys are filling, colourful, elegant and sure to impress curious onlooking omnivores (vegans and vegetarians too, come to think about it). These meals will leave you feeling satisfied, nourished, refreshed and energized – not heavy and tired like many conventional cooked meals. What usually makes them is the sauce, it complements and enriches the flavours and textures of the food it is served with. I love making sauce and I have never repeated one in my life. I advise you to get really creative in the kitchen with your sauces and see what you come up with. Although I don't give a recipe here – one of my favourite (quickest and easiest) raw meals to make is wraps. You can use seaweed or large leafy greens as the wrap, fill it with whatever you have on hand and top it off with a delicious sauce. Other than that I usually eat a big bowl of raw pasta for my fancy meals; I only give one recipe here but if you see my website you will notice my adoration of it. Let's eat. pad thai in the raw
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creamy basil avocado soup
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yam noodles with miso sauce 17 pizza with spinach pesto and marinated veggies
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garden herb salad
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pad thai in the raw
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Sauce: • • • • • • • • • • • •
1 Tablespoon tamarind paste 1 Tablespoon chopped ginger 1-2 cloves chopped garlic 2 Tablespoons agave (or 2 dates) 4 Tablespoons tamari 2 Tablespoons chili sauce 3 Tablespoons tomato puree 1 teaspoon chili flakes Juice of 1 lime 1/2 teaspoon coriander 1/2 teaspoon paprika Pinch of cayenne and chili, if you want it hotter
• • •
Water, as needed Pasta: 1 large zucchini
Garnish: • Cilantro • Raw jungle peanuts • Bean sprouts • Hot sauce • Scallions • Marinated mushrooms and broccoli (put some tamari on them and warm for an hour in the dehydrator)
To makes the sauce: put all ingredients in blender and add enough water to just cover them. Blend until smooth, see if you want more heat: or anything else. To make the pasta, slice the zuke on a mandolin or spiral slicer. Add enough sauce to evenly coat the noodles. Garnish. Eat! The heat of the chili makes this dish perfectly warming on its own no heating necessary.
Bon Appetit!
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Creamy basil avocado soup
y This soup takes it easy on the salt and other seasonings, so I recommend adding what you want after making the basic recipe. Mmm... avocado is so sexy! •
1/2 avocado
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2 garlic cloves
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1/2 onion
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1/4 cup nutritional yeast
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1/4 cup tamari
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1 cup hot water
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salt & pepper to taste
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big handful spinach and basil leaves
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5 olives
I think that's all I threw in there! Taste it and see what you wanna add or change. Corn might be a smart addition. Serve in bowls with hemp seeds, basil leaves and maybe some olives, pickled artichokes would be nice.
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Yam noodles with miso sauce
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noodles: •
1 yam
sauce: •
1 tablespoon miso
•
1 tablespoon mustard
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1 tablespoon agave/raw honey
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1 date
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vegan milk/water, as needed
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3 chopped garlic cloves
To make the noodles: slice the yam on a spiral slicer or mandolin. Mix with a bit of tamari in large bowl and set aside. To make the sauce: blend all ingredients together. If it's too thick, add more vegan milk/water. If it's too thin, add more miso, dates or mustard. Pour the desired amount of sauce onto the noodles and mix in. I added chopped avocado, cucumber, beets from our garden, raisins, and walnut parma... of course. I bet this with sesame or pumpkin seeds would be great too.
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pizza with spinach pesto and marinated vegetables
y • • • • •
1/2 cup raw pine nuts 1 peeled garlic clove 1/2 teaspoon salt & pepper 1/4-1/2 cup water, as needed 1 teaspoon agave/maple syrup or a couple dates
toppings: • 3 mushrooms • 1 bell pepper • 1 tomato • 1 teaspoon tamari • 1 teaspoon fave dried herb blend To make the crust: pulse all ingredients in your food processor until it sticks together (and tastes delicious!) Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy. To make the pesto: put all the ingredients in your crust: food processor (no need to wash it after making the • 1/2 cup each of hemp seeds, raw pumpkin crust) and process until it reaches that yummy pesto seeds and sunflower seeds consistency - not totally smooth, but still quite • 1 cup walnuts creamy. Mmm. Put in a bowl, cover with plastic wrap • 1 teaspoon salt & pepper and put in the fridge. • 2 teaspoons dried basil (or a handful of fresh, lucky you) To prepare the veggies: cut them all into thin slices • 1 tablespoon agave/maple syrup or a few and mix in with the tamari and herb blend. Marinate dates them in your dehydrator (or oven) until they are soft • 1-2 tablespoons water, as needed and taste freaking amazing. • 1/2 onion, sliced • 4 peeled garlic cloves Put it all together: when the crusts are finished, spinach pesto: • 4-5 cups organic spinach
gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.
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garden herb salad
y I have a love affair with salad that has been steadily growing since I was 16. I have never made one salad a second time because each one is terrifically unique and delicious, there's no need.
salad: • 4-5 cups rainbow chard (or your other fave greens) • 1/4 cup cherry tomatoes • 1 bell pepper • 1/4 avocado • handful basil leaves • handful oregano leaves • 3 dried figs/dates dressing: • 1 tablespoon mustard • 1 tablespoon miso • 1 tablespoon vinegar • 2 dates • 2 peeled garlic cloves • 1 tablespoon nutritional yeast • handful of walnuts (around 1/4 cup) • handful basil leaves • water, as needed Chop up the greens, tomatoes, pepper, avocado and figs. Set aside. To make the dressing: blend all the ingredients together, adding as much water as needed. Pour the dressing onto the greens and mix in. Add the toppings and enjoy!
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sweet Alright, this is where things get real. I have had a sweet tooth since the moment I was thrown into this wild world and thus the majority of time spent in my kitchen is with the purpose of creating dessert. Dessert is my favourite; this chapter has by far the most recipes. You may notice that most of these recipes have a base of nuts and dates – I recommend you stock up on both. These are not low-calorie dudes, but they pack a nutritional punch that could knock out an army of processed sugar and white flour without even trying. Yep – it's on. Just don't eat any nuts in the rest of your day and you don't have a calorie-related thing to worry your pretty head about. (Okay, I don't actually know if you have a pretty head but I'm giving you the benefit of a doubt here.) Life's too short – eat dessert first. That means now.
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spiced orange chocolate layered with fruit orange and blueberry cheesecake
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caramel apples
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lavender ice cream with dark chocolate
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fudge brownies
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fruit tarts with cashew cream
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banana chocolate pie with coconut whipped cream
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chocolate coated mint patties
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chocolate tahini caramel cups
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blueberry tarts
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coffee creme cake with cinnamon chocolate crust
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spiced orange chocolate layered with fruit
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orange chocolate: •
3 tablespoons liquid coconut oil
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1-2 tablespoons agave
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2 tablespoons cacao powder
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zest of one orange
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pinch of salt
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1/4 teaspoon vanilla
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1/4 teaspoon cinnamon
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1 orange
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4 figs (fresh or dried)
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1 kiwi
you should end up with 6 or so. Put in the freezer. To make the fruit layers: slice all the fruit...
goji berry coulis:
duh.
•
To make the berry coulis: blend the berries 1/4 cup dried goji berries covered with the honey and water until smooth. If with water you have other berries add those if you like. I
•
1 tablespoon agave
did not have any. Now put it all together: Take the chocolate
To make the chocolate: stir all ingredients together by hand until smooth. On
fruit layers:
inches in diameter. Do this until you run out,
parchment paper, take a spoonful of the chocolate and spread it into a circle about 2
out of the freezer, they should now be solid. Decorate plates with coulis as you desire, then layer on the chocolate discs and fruit slices.
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orange and blueberry cheesecake
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crust:
blueberry layer:
•
2 cups raw nuts
•
•
1 cup dates or raisins
•
•
pinch of salt
orange cheesecake: •
3 cups cashews
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3/4 cup fresh orange juice
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1/2 cup agave/maple syrup/raw honey
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1/2 cup melted coconut oil
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juice of one lemon
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zest of oranges you juiced
2 cups organic blueberries
1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and
put in the freezer. 1/4 cup of the orange cheesecake To make the blueberry layer: blend the mixture blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender
To make the crust: process the nuts and
until creamy but still with small pieces of
dates/raisins in your food processor until the blueberry for texture. Spread this over your nuts have become crumbs and the mixture cheesecake and keep in the freezer or fridge
sticks together when you press it. Press into overnight. If you can wait a day - this is best the bottom of a spring form pan and put in after 2 days (and not frozen, of course) enjoy the fridge.
with sliced oranges and blueberries!
To make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. Reserve
I could eat this whole cake. No. I'm serious.
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Caramel apples
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•
2 Apples on skewers (try to get organic!)
• • • •
1/4 cup dates 2 Tb melted coconut oil Cinnamon, salt & mesquite if you have it Water, as needed
•
1/4 cup finely chopped nuts
• • • •
2-3 Tb cacao 2-3 Tb agave/honey/maple syrup 2-3 Tb nut butter 3 Tb melted coconut oil
Blend dates with coconut oil, cinnamon, salt, mesquite and water to get a smooth, thick consistency. You can add more sweetener if you want. Cover the apples completely with the "caramel" and then dip them in the chopped nuts so they stick. Then mix the cacao, sweetener of choice, nut butter and coconut oil until smooth. Drizzle it all over the apples and VOILA! This is the perfect recipe for little kids... and anyone else who likes awesomeness.
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lavender ice cream with dark chocolate
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• • • • • • • • • •
2 cups soaked raw cashews Coconut meat from 2 young Thai coconuts (1-2 cups) 1 cup of water 1 cup agave/honey/maple syrup Seeds from vanilla bean 2 Tb vanilla extract 1/2 teaspoon salt 1/4 cup plus 1 T or so of coconut oil, melted 3 teaspoons dried lavender 1 bar dark chocolate, roughly chopped (optional)
Blend all ingredients except coconut oil and chocolate in your blender (Vita-Mix works best!) until smooth and creamy. Add in the coconut oil and blend until the chocolate chunks are the size you want, and the oil is mixed in. Try it now... Yeah. I know. Feel free to add some lemon to this - I bet it would taste heavenly. Now try to resist eating it all before it's frozen: if you have an ice cream maker use that. If not, stick it in the freezer and stir it every 30 or 60 minutes until it's solid.
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fudge brownies
y This recipe got me a lot recognition and I am very happy about it – the more people grabbing for raw vegan brownies and not their processed, cancer-causing, environment-killing counterparts the better! Not to be harsh or anything... Anyways – enjoy fudgy brownies knowing you are making your cells very pleased.
• • • • • • • • • • •
cup dates & prunes 1 t vanilla extract 3 Tb coconut oil, melted 1/4 cup honey/agave/maple syrup 2 Tb mesquite powder (optional) 1/4 cup cup hemp seed 2 Tb flax seed 2 Tb chia seed 1/3 cup cashews (preferably soaked) 1/3 cup cocoa/cacao 1/2 t cinnamon Pinch of salt 1 1/2 cup oats
Put dates and prunes in bowl of water. Set aside. Blend 1 cup of the oats in blender until it becomes oat flour. Then in a food processor, process dates and prunes (with about 1/4 cup of the water) with all the other wet ingredients until smooth. Now add all the dry ingredients, including the remaining 1/2 cup of whole oats and oat flour. Good consistency? It should be thick, but very moist. Press it into a pan lined with tin foil or plastic wrap and set in the fridge for a little bit so the coconut oil can stiffen them up. Then cut 'em up and serve! Make a chocolate sauce for them, or have with fruit and nut butter!
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fruit tartlets with cashew cream
y crust: • • • • •
1/2 cup walnuts 1/2 cup almonds 1/2 cup prunes/raisins/dates 1/2 teaspoon salt 2 tablespoons hemp seeds 2 tablespoons flax seeds
cashew cream filling: • 1 cup cashews • 1/4 cup or so nut milk • 3 tablespoons honey/maple syrup/agave • 1/4 teaspoon each of salt, cinnamon and ginger powder • seeds from 1/2 vanilla pod 2 tablespoons melted coconut oil
I love these not only for the colours but of course – the flavours as well. The light tartness in the fruit pairs so well with the sweet richness of the cashew cream.
to make the crust: pulse the nuts in your food processor until they are crumb-sized. add the other ingredients and pulse until the mixture starts sticking together. you might need to add more prunes/raisins/dates. press this mix into the bottom of a tart tin or several tartlet tins. put in the fridge. to make the cashew cream filling: blend the cashews into cashew butter then add all the other ingredients until smooth. yummmmmm. spoon this evenly into your tart/tartlet tins and put back in the fridge while you cut up your fruit. decorate as you please - then enjoy!
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banana chocolate pie with coconut whipped cream
y • • •
pinch of salt 1 teaspoon vanilla 1/4 cup cacao powder
coconut whipped cream: • 1 can coconut milk, put in the fridge overnight • seeds from 1 vanilla pod • 1/8 teaspoon stevia or powdered raw sugar to make the crust, process the nuts (in your food processor) into very small crumbs and add the dates or raisins. process until it all sticks together. press into a pie dish and put in the freezer. to make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. when it's thick enough, spoon into the pie crust and layer with that remaining sliced banana. set in the fridge.
crust: • • • • •
1 cup pecans 1 cup walnuts 1 1/2 cups dates or raisins pinch of salt 1/2 teaspoon vanilla
filling: • • • • •
3 peeled bananas (save one to slice) 1/4 cup cashew butter 2 tablespoons melted coconut oil 1/4 cup agave/maple syrup 1/4 cup nut milk (use as little as possible)
to make the coconut whipped cream, put your mixing bowl and whisk in the freezer. take the coconut milk out of the fridge and spoon off the really thick stuff on top (full fat, baby, mmm). put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it's thick! i have a kitchen-aid so it's really easy for me. spread this all over your pie and let it set in the freezer or fridge for a few hours. or... devour it right away.
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Chocolate coated mint patties
y These are just like those “After Eight” mint patties: cookies! Except a million times better. I • 1/3 cup dried coconut chunks/shreds love peppermint, chocolate and coconut • 1/3 cup cashews so this recipe is sublime for me. • 1/4 cup melted coconut oil • 2-3 Tb honey/maple syrup/agave • 2 tsp peppermint oil • Pinch of salt chocolate coating: • 1/4 cup melted coconut oil • 1/3 cup cacao powder • 4-5 Tb honey/maple syrup/agave • Pinch of salt • 1/4 tsp cinnamon and cayenne (makes it sooo much better) Blend all ingredients from the first list together until smooth. Pat into flattened balls (patties) with your hands and set them in the freezer for maybe 30 minutes. Next, process all the ingredients from the second list together until smooth - raw chocolate! Frick, so good. Finally, dip each pattie in the chocolate sauce and watch them harden almost immediately. Eat 'em up!
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Chocolate tahini caramel cups
y sesame-cashew butter: •
1/2 cup tahini (sesame seed butter) 1 cup raw cashews
raw caramel: •
1 cup dates, soaked in water for few minutes
•
1/4 cup agave/maple syrup/raw honey
•
1 teaspoon vanilla
•
1 teaspoon salt 1/4 cup melted coconut oil
to make the chocolate, blend all ingredients (including the soak water from the dates) until smooth. you may need to add some more water if it's too thick. you could also add a liquid sweetener. set aside in a bowl. to make the nut butter, blend together the tahini and cashews until smooth. set aside in a bowl.
ginger dark chocolate: •
1 cup dates, soaked in just enough water to
•
cover them
•
1/4 cup melted coconut oil
•
1/4 cup cacao
•
1/2 teaspoon vanilla bean powder
•
1/4 teaspoon ginger powder (or 1 teaspoon shaved ginger root) 1/8 teaspoon salt
to make the caramel... you guessed. blend all ingredients until smooth. and yes... set it aside in a bowl. now the assembly *cue epic music* cover the inside of lined cupcake tins with half of the chocolate. put in the freezer for 10-20 minutes until hardened. put in a layer of sesame-cashew butter, then a dollop of caramel. put back in freezer for 10 minutes. then cover the top with another layer of nut butter and then chocolate. let them set in the freezer overnight, somehow they are better the next day. i topped mine with a cashew to make 'em cute.
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blueberry tarts
y
crust: • • • • •
1 cup walnuts 1 cup cashews 1/2 cup dates 1/2 cup raisins 1/2 teaspoon himalayan salt
filling: • 4 cups organic blueberries • 4 tablespoons honey/agave/maple syrup • 1/8 teaspoon cinnamon
for the crust, process the nuts into a rough flour in your food processor, it might get kind of like a really thick nut butter (mine did). then add the dates, raisins and salt. process until it all sticks together. i couldn't stop EATING THIS. quickly press the crust into lined cupcake tins before you devour it all. put in the fridge. to make the filling, mix the honey and cinnamon gently into the blueberries. you could add some vanilla and salt here if you want. then fill the tarts with the blueberries and voila!
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Coffee creme cake with cinnamon chocolate
y cinnamon chocolate crust: • 1 cup pecans • 1 cup dates • 2 tablespoons cacao powder • 1/8 teaspoon salt 1/4 teaspoon cinnamon powder salted caramel drizzle: • 1/2 cup dates covered in enough water (or coffee) to cover them • 1/2 teaspoon sea salt • 1 tablespoon nut butter (optional) to make the creme, blend all ingredients until smooth. set aside. to make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small springform pan. scoop on the creme and let it set in the fridge or freezer. cashew coffee vanilla creme: • 2 cups raw cashews • seeds scraped from 1 vanilla pod • 3 tablespoons melted coconut oil 1/4 cup maple syrup (or agave/raw honey/date paste) • 1/8 teaspoon salt • 1/3 cup strong, brewed organic coffee
to make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick - add more water; if too thin - add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better but difficult - to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR.
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everything else These are those awkward peeps at the party. They aren't in any particular social group so they wander aimlessly around the periphery of the gathering. But once you get to know them you realize just because they don't fit well into any group doesn't mean they're weird – it means they're wonderful (and delicious)! But mainly just hard to categorize. Here you will find little snacks, and food you might want to serve at parties... invite all your weird friends. aged nut cheese with herbes de provence
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BBQ kale chips
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chia morning to you
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y
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aged nut cheese with herbes de provence
y Here's another popular one around my house! My mom loves this recipe and says it's better than rich dairy cheese because she doesn't feel sick afterwards! Yeah – that's a plus.
• • • • • •
2 cups raw cashews, soaked for 3-4 hours 1/4 cup rejuvelac (see recipe below) 1 teaspoon salt 1 tablespoon nutritional yeast 1 teaspoon lemon juice 3 tablespoons herbes de provence
to make 4 cups of rejuvelac: soak 1 cup whole grains (i used rye) in 2 cups of water for 8-12 hours. drain and repeat, continue to soak until the grains begin sprouting, then drain again. put the grains and 4 cups of new water in a mason jar and cover with a towel. let it sit for 2 days or so, until the liquid turns white. the white liquid is your rejuvelac! strain it. to make the cheese: blend cashews, rejuvelac and 1/2 teaspoon of the salt until very smooth. put it in a bowl, covered, and let it sit for 1-2 days until it's thick. then add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence. form the cheese into a roll using parchment paper. on another sheet of parchment paper, sprinkle the remaining salt and herbes de provence. transfer the roll onto that and roll it in the herbes and salt so it's covered. let THAT sit for 1-4 days until it's firm. it took one day for me. serve with raw or whole grain crackers. this pairs nicely with apples or olives. YUM.
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bbq kale chips
y dressing:
Mmm, kale chips. I can never get photographs of these because they disappear so fast every time I make them. There's so many different sauces you could use, so get creative.
•
2 cups walnuts
•
1/2 cup nutritional yeast
•
2 tablespoons mustard
•
2 tablespoons agave syrup (or 1/2 cup dates)
•
1 tablespoon apple cider vinegar
•
3 tablespoons tamari
•
2-4 garlic cloves
•
1 tablespoon liquid smoke
•
1 teaspoon each of chili flakes, paprika, salt & pepper
•
1/2 cup water
chips: •
3 big bunches of organic, local kale!
to make the dressing, blend all the ingredients until smooth. tear up the kale leaves (leaving the stems out) and throw them all in a giant bowl with the dressing. massage in with your hands until each leaf is covered. i eat so many just like this. it's like the greatest salad ever. BUT YOU MUST RESIST. now put them on dehydrator trays and dehydrate for 1-3 hours until they're dry and crispy. you'll have to check on them. you can also use your oven at it's lowest temperature and put them on baking sheets.
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Chia morning to you
y Ch-ch-ch-chia! Yep. Same thing. •
2 tablespoons chia seeds
•
3 tablespoons water
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handful each of: coconut chunks, goji berries and raisins
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1/4 teaspoon each of cinnamon, vanilla and nutmeg
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1 teaspoon agave/maple syrup/raw honey (optional)
Mix everything together in a bowl and wait for the chia seeds to gel with the water, then eat it up!