Thursday, August 27, 2009

Raw Chocolate-Coconut Macaroons

My husband was desiring raw cacao 'something' and I dug up this recipe. We made 'em and it was hard not to let them go in the dehydrator, but it was worth it. They are a bit crumbly until they have been in the dehydrator for some time. It took about a day. We actually went a bit too long and they are a bit hard. That's O.K., it just means you have to suck on them a bit!

Our kids are too hip on coconut (yet!) but they like these. We had to pare the recipe down to the amount of coconut we had on hand.

Raw Coconut-Chocolate Macaroons

2 Cups coconut, dried
1 Cup Raw Cocoa
1/2 Cup Agave (we use dark most of the time)
1/6 C coconut Oil (warmed so it is liquid)
Pinch Himalayan Sea Salt
Dash Cinnamon

Mix in a bowl. Form into balls. Put on dehydrator screen. Flatten them if you want. Put in the dehydrator. [We needed about a day with the Ronco. But others are saying only 3 hours. Ours were not together in 3 hours.]

The Quest for Raw Chocolate Mousse

My first taste of Raw Chocolate Mousse was at a friend's wedding 2 weeks ago. The mousse was catered by Julie of Thrive Restaurant in Seattle. It was WAY yummy with a fudgy texture! Julie teaches raw dessert classes and I will have to attend one.

In the meantime, I search for the perfect Chocolate Mousse. This is my first attempt. .I found it on the Purely Delicious magazine website. It does not have the fudgy texture, but it is very rich and pudding-like. One of my son's SAD friends even liked it. (We later told his mom he had mousse with avocado and no cream, eggs, milk etc and she asked for the recipe!)

I used an alcohol-based vanilla, and don't recommend that as we could taste it. I would use less vanilla next time. I was also able to make it with a regular blender.

Raw Vegan Chocolate Mousse

This is the most amazing stuff. It taste SO much better than the "real" thing. I use it for icing too. Usually, my children just lick it off and leave the cake. Oh, it makes a wonderful chocolate pie as well - just double the recipe.
Makes about 2 cups

2 small ripe avocados
1/2 -3/4 C blue agave nectar
1/4 C raw cocao powder (or carob if you prefer)
2 T coconut butter or oil
1 T alcohol-free vanilla
dash of sea salt
dash of cinnamon (optional)

Place everything in a VitaMix or high-powered blender or food processor and blend (on high) until very smooth. You may need your temper to move the contents a little so the motor doesn't bog down on you. Most VitaMix blenders come with one.

Keep stored in an air-tight container in the fridge - that is, if it lasts long enough to make it to the fridge.

Recipe provided by Purely Delicious Magazine -

Medicine Juice to Cure What Ails You

My son had too many late nights and came home with a cold and flu symptoms. After a day or so, I made this juice from David Wolfe's book, Sunfood Diet Success System. I used small bok choy ribs and a ripe jalapeno I found at a Mexican grocery. There wasn't much juice but it seemed strong enough, so I split it into 3 shots (about 1.5 ounce each) and my husband and I each had one and I left one for Emrys to have when he got up.

Devon reported that Emrys was 100% better after just one shot! The second time I made it with bigger kale leaves and bigger bok choy and a ripe habanero. WOW! very strong stuff.

The most difficult thing is to find RIPE jalapenos. They are red when ripe. I haven't had any luck with trying to ripen them. I have tried put it in the sun and put it in a bag with a ripe banana. Any other ideas? Will have to grow my own next year.

David Wolfe says this stuff helps the lymphatic and immune system. It relieves swollen glands in the throat.


1 ripe red jalapeno or ripe orange habanero pepper
5 ribs of bok choy
10 kale leaves


Saturday, August 22, 2009

Supergreen Delight Juice Recipe

Here's an almost Phase 1 juice recipe from the Daddy of Juicing, Jay Kordich. I found it on his juice of the day on his website

Supergreen Delight Juice Recipe

1 large cucumber, peeled.
1 handful of parsley
1 handful of spinach
2 celery ribs
1/2 small beet without beet greens [Phase 1 omit beet, perhaps use greens instead]
1 medium vine ripe tomato
1 small garlic clove

Juice all the small pieces first such as the garlic.
Add the cucumber slices by switching between the spinach and parley with the cucumber.
Finish up with the tomato and flush through with the rest of the celery and beet.

Saturday, August 8, 2009

5-Ingredient Kale Chips

Here is another great Phase 1 snack recipes. You can't have enough snacks! This if from Rawbabies on YouTube.

5-Ingredient Kale Chips

3 red bell peppers
3 cloves of garlic
3 tsp salt
1/2 cup olive oil
blended and poured over
4 bunches of kale cut into chip size pieces and massaged in. Dehydrate until crunchy. (However long that is. Everyone eats them before they are done at my house)

Raw Popcorn

This is a great Phase 1 find from:
Alex Malinsky of

Gourmet & Simple Raw Food Recipes

Raw Popcorn by Alex Malinsky
"One of my new raw food recipes, texture and taste just like real popcorn"

2 cups cauliflower (broken up like popcorn)
1 tsp. or more Sea salt
3 shakes Dulse flakes

Combine everything together in a large bowl and let marinate for 2 hrs.

"Butter topping"

1/2 cup cashew or almond butter
2 tbs. lemon juice
1/2 cup water
1 tbs. agave nectar
Sea salt to taste

Mix this "butter topping" with the "popcorn" and lay out these pieces on teflex sheets ready to be dehydrated. Dehydrate this mixture at 115 degrees F. for at least 8 hrs. or until soft.

Note: The cauliflower will be nice and soft but still have a crunchy texture. Enjoy!

Monday, August 3, 2009

Pita Bread

Phase 1 Rainbow Green Live-Food Cuisine

This is from Living in the Raw.

Pita Bread

Yield: 7 (6-inch) pita breads

The thinner you spread the batter, the less time it will take for the pita breads to dehydrate and the better they will taste. To make a perfect circle, cut out the center of a lid to an old plastic storage container to use a a template.

1 cup golden flaxseeds, soaked 4-6 hours in 1 cup water
1/2 ripe avocado
1/2 cup water
1/2 teaspoon Celtic Salt [I use Himalayan Sea Salt]

Combine all the ingredients in a blender and process until smooth. Evenly spread 1/3 cup of the batter on a Teflex sheet, forming a 6-inch circle about 1/8 inch thick. Prepare the remaining batter in the same fashion. Dehydrate at 105 degrees for 3 hours. Flip the bread over, remove the Teflex sheet, and continue dehydrating for 2 hours longer or until the bread is soft and flexible. Remove the bread from the dehydrator when it is slightly crispy. Place it in a zippered plastic bag for several hours and it will become more flexible. For the best results, dehydrate the bread the night before you plan to use it.

Buckwheat Cereal

Phase 1.5 Rainbow Green Live-Food Cuisine

This recipe from Rose Lee Calabro's Living in the Rawis really simple.

Buckwheat Cereal

2-4 cups Buckwheat
pinch ground cinnamon (optional)

Soak the buckwheat for 8-12 hours. Sprout for approximately two days, rinsing at least three times a day. (Rinsing is extremely important; otherwise the buckwheat will ferment.) Sprinkle with the cinnamon, if using. Place on a dehydrator tray and dehydrate for 6-8 hours at 105 degrees or until dry and crispy.

Simple Flax Seed Crackers

Phase 1 Rainbow Green Live-Food Cuisine

This recipe is from Carol Alt's Book The Raw 50. Nice and simple. Make some every week or so to have on hand.

I actually ground the flax seeds before making this (didn't double-check the recipe first) and it turned out fine that way also. I'm presently using a Ronco round dehydrator with no temperature control, and the dehydration time was less than 24 hours.

TIP: When you flip the crackers, if you want more even shapes, that would be the time to cut them.

TIP: Got leftover raw soup? Mix with this mixture and make tastier crackers from it. (I got that tip from Living in the Raw, by Rose Lee Calabro.

Simple Flax Seed Crackers
1 cup flax seeds, any type
1/2 teaspoon Himalayan salt

Put the flax seeds in a glass bowl, and pour just enough purified water over the seeds to cover them. Soak them for at least 1 hour. After the seeds have soaked, without draining, add the salt.

Spread the mixture on Teflex-lined dehydrator trays so it is 1/4 inch thick. Dehydrate at 95 to 105 degrees F for 24 hours or until crispy. using a spatula, flip the partially dehydrated cracker sheets over halfway through the dehydration time, or at the point that they are dry on top. This helps to dehydrate the crackers evenly in less time. The crackers will shrink as they dehydrate. Break the sheet of crackers into pieces to serve.