Tag Archives: raw agave

Coconut Brown Rice

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I paired up the rice with a cucumber salad and Thai Inspired Peanutty Veggie Curry with Tempeh.

Ingredients:

  • 2 cups of brown rice
  • 3.5 cups of water
  • 1 can of coconut milk (13 oz)
  • 3 tablespoons of shredded coconut
  • 1 tablespoons of raw agave
  • 2 tablespoons of coconut oil
  • 1.5 tsp of salt

Directions:

  1. Place oil in the pan.
  2. Add the rest of the ingredients.
  3. Let it boil for a few minutes.
  4. Make sure you check it every once in a while so the rice doesn’t get burned at the bottom.
  5. Cover and simmer for 20 to 25 minutes (until rice is soft and cooked).
  6. Turn off heat and let it sit for 10 minutes.
  7. Serve with veggies, tempeh, tofu, etc.
  8. Enjoy!

Whole Wheat Banana Bread with Carob and Sunflower Seeds

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This is a healthier banana bread, so it won’t be as sweet and greasy as the other banana breads, but it is still just as moist and delicious!

Ingredients:

  • 2 mashed bananas (extra ripe)
  • 1 3/4 cups whole wheat flour
  • 1/3 cup vegetable oil
  • 1/2 cup raw agave
  • 1/4 cup of carob chips (note: you can also use vegan chocolate chips and or 1/4 cup of raisins)
  • 3 tablespoon of vanilla extract
  • 2 egg replacer (I use ENER-G Egg replacer)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup warm to hot water
  • 3 tablespoons of sunflower seeds (for topping)

Directions:

  1. Preheat oven to 325 degrees.
  2. Mash bananas and add vanilla, oil, egg-replacer, and raw agave together.
  3. Add flour, baking soda, salt, and water into the mixture and mix together.
  4. Then, add carob chips and mix some more.
  5. Place in an 8″ x 8″ pan (greased/four) and top off with sunflower seeds.  Note: you can use also use walnuts…I just didn’t have any today :)
  6. Bake for 45 minutes.
  7. Let cool for about half an hour and serve.

Raw Vegan Carrot Cake with “cream cheese” frosting by Ivy.

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My sister, Ivy, wanted to share this recipe, so she sent me photos and the recipe below (cut and pasted from my email).

I haven’t tried this yet, but will be making soon.  She makes awesome raw vegan desserts, and I am pretty excited about trying this one!

From Ivy:

CAKE

  • 5 CUPS OF CARROT PULP FROM 3 LBS OF JUICED CARROTS (IF THERE IS NO JUICER, PAINSTAKINGLY SHRED 3 POUNDS OF CARROTS AND THEN STRAIN CARROT JUICE)
  • 1 3/4 CUPS OF WALNUTS
  • 2 3/4 CUP COCONUT SHREDS
  • 1 1/2 TSP GRATED NUTMEG
  • 3 TSP GROUND CINNAMON
  • ALLSPICE TO TASTE
  • 1/3 to 1/2 OF A CUP OF RAISINS (adjust to taste preference)

*PROCESS WALNUTS, RAISINS, DATES, COCONUT SHREDS INTO A CRUMBLY TEXTURE. THEN HANDMIX WITH THE CARROT PULP, ADD SPICES

ICING

*1 1/2 CUP CASHEWS
*JUICE 1 AND A HALF LEMON
*RAW AGAVE TO TASTE
*DASH OF COCONUT OIL
*WATER AS NEEDED
*BLEND. SHOULD COME OUT THICK AND CREAMY IN TEXTURE

*AS A RAW FOODIST, I GENERALLY DON’T USE MEASUREMENTS. THIS IS ONLY TO GIVE YOU AN IDEA OF THE AMOUNT, BUT PLEASE FEEL FREE TO MODIFY TO YOUR TASTE. WHEN MAKING RAW DESSERTS, IT’S HARD TO GO WRONG. AND REMEMBER: YOU DON’T NEED MEASUREMENTS TO KNOW HOW TO RAWK!!

-IVY

I stole this picture from Ivy's facebook page.

Aunt Ivy’s Raw Macadamia and Goji Berry Cookies

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Aunt Ivy’s soft, raw, vegan, and delicious cookies!

Ingredients:

  • 1 cup of raw macadamia nuts (soaked for 30 minutes in filtered water)
  • 3 tablespoons of goji berries
  • 2 tablespoons of cold pressed coconut oil
  • 2 tablespoons of shredded coconut
  • 2 to 3 tablespoons of raw agave to sweeten
  • 1 tsp of cinnamon (add more or less…taste to your preference)
  • 1 pinch of nutmeg

Directions:

  1. Mix all of the ingredients in a food processor.
  2. Form into a cookie (1/2 an inch thick).
  3. Place in a dehydrator and dehydrate for 12 to 15 hours.
  4. Enjoy and store in the fridge.

Benefits of macadamia nuts:

  • tastes wonderful
  • great source of monosaturated fats (good oil)
  • no cholesterol
  • protein
  • calcium
  • potassium and even
  • fiber

Benefits of goji berries:

  • antioxidants
  • cancer and heart disease preventing properties (webmd)
  • vitamin A
  • anti-aging properties
  • boosts brain health

Raw Vegan Broccoli Salad

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My whole family enjoyed this dish.  I especially enjoyed watching my 2 year old munch on a bunch of broccoli :) .

Ranch Dressing:

  • 1 cup of raw cashews (soaked in filtered water for at least 3 hours)
  • Juice from 1 1/2 lemons
  • 1/3 cup of water
  • 2 to 3 tablespoons of cold pressed olive oil
  • 1 tablespoon of onion (I used a regular yellow onion)
  • 1 clove garlic
  • 1 tsp raw agave
  • 1/2 to 1 teaspoon mustard powder
  • A pinch sea salt
  • A pinch of dill weed

Note: you may also use raw macadamia nuts instead of cashews.

Directions:

Combine all dressing ingredients in a food processor or Vitamix until it is smooth.

Broccoli Salad:

  • 4 cups of broccoli (chopped)
  • 1/3 of a red onion (chopped)
  • 1/3 cup of sunflower seeds
  • 1/3 cup of raisins

Avocado “ice cream”

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Avocados are highly nutritious and has a very creamy texture which is why they are so great in smoothies, ice cream, and even frosting on a cake.

I hope you enjoy this as much as we do!

Ingredients:

  • 2 very ripe avocados
  • 1/2 cup of fresh frozen pineapples
  • 2 fresh frozen bananas
  • 1/4 cup of fresh mangoes
  • 3 tablespoons of raw agave or maple syrup (adjust sweetness to your liking…add more or reduce the amount)
  • hemp seeds

Scoop out the avocado meat and place in the food processor with the frozen fruits.  Add NATURAL sweeteners.  Place in a bowl and top off with hemp seeds.

*note: you may also top it off with more maple syrup…:-).  You can also top it off with some raw cacao nibs for more crunch.

Avocado ice cream with maple syrup and hemp nuts

 

Minty Shake/Smoothie

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I went to Earthfare today and I was talking to the produce manager about smoothies.  He got very excited about it because he also drinks a lot of healthy smoothies/shakes.  He also gave me a smoothie recipe idea: avocado, apple, banana, cranberry, lime juice, and mint.  I have always known that mint was awesome, but I totally forgot about it!

Well, after he reminded me about it, I got super excited about trying out different mint with avocado smoothies, so I am planning to use mint in food/drinks this week.  Tomorrow, I will also be making some VEGAN SAMOSAS with a MINT AND CILANTRO DIP….so stay tuned! :-)

Mint wakes up the flavor in some foods and drinks.  The medicinal properties range from breath freshener to curing cancer.

Please take the time to learn about the benefits of MINT:

http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html

Daddy's shake for the morning

Daddy’s veggie/fruity protein shake

  • Fresh frozen strawberries
  • Banana
  • Fresh frozen cranberries
  • Spinach
  • Soy milk
  • Hemp seeds
  • a couple sprigs of mint

Savannah's shake

Savannah’s and mommy’s  chocolate cake smoothie

(I say “chocolate cake” because I use a few similar ingredients as my raw chocolate cake/brownie…which Savannah absolutely loves)

(This will be a small serving)

  • 1 half of a ripened avocado
  • 1 half of a fresh frozen banana
  • 1/2 cup (or more…depending on thickness preference) of nut milk or rice milk
  • 1 to 4 tea spoons of raw cacao  (just adjust according to chocolaty taste preference)
  • 1 tea spoon of coconut oil
  • just a little bit of spinach
  • 1 table spoon of hemp seeds or raw chia seeds
  • add raw agave to taste
  • and a couple sprigs of mint

Note: this is Savannah’s (small) shake which contains about 7 grams of protein.  The average 1 to 3 year old will only need 16 grams of protein.

Note: if you would like to create a “raw” version of this shake, you may also use coconut water or just plain water.