Raw Nutty Granola

1 04 2015

I made this raw granola as a topping for a raw fruit bowl. Everyone loved it so much that I promised I would post it on my website. This is made entirely from nuts, no grains. It is easy because you do not need a few days to sprout anything. Simply soak the nuts and dates and raisins overnight and you are set to put it in the dehydrator. The whole process takes about a day and a half. Of course you can add any dried fruits to the granola after the dehydrating process if you want a more deluxe version.

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Raw Tuna Salad Sandwich

16 07 2014
I call this a “Tuna” sandwich but it is actually made with soaked almonds and sunflower seeds. I make a spread basically and season it as I would tuna fish. So you can use whatever seasoning is your favorite for tuna fish. I know individuals have very specific recipes for tuna salad. This is great spread on flax seed crackers, placed in the center of an avocado, served on a toasted Ezekiel english muffin, or eaten with celery sticks.

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Raw Pecan Sandies

16 07 2014
This are really tasty raw cookies. Sometimes it is nice to have a healthy little treat. 

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Plum Almond Buckle

21 09 2010
I was at a back to school get together for my son’s class and one of the Mom’s made this really great Plum Almond Buckle. A buckle is simply a butter cake that bakes up around fresh fruit. It is very similar to a Betty. I think it comes out like a nice plum coffeecake. Anyway, I asked her to send me the recipe and she did. I thought it was delicious. The recipe calls for a lot of sugar. I have substituted a smaller amount of date or coconut sugar. She used plums off of her tree so I think any nice ripe plums would do. Thank you Lori for the recipe.
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Crunchy Nut Cereal

24 03 2010
Sometimes, particularly as the weather begins to get warmer, I go on raw food kicks. This recipe is one of my favorite raw food cereals. This is a very interesting combination of raw nuts and seeds plus raw flakes that are made similar to flax crackers but slightly sweetened.  I love this cereal with almond milk and some berries. I doubled this recipe when I made it because it keeps well in an airtight container. Remember you do need some special equipment to make raw food (see my post on Raw Food Essential Equipment.) For this recipe, you will need a dehydrator. Read the rest of this entry »




Fig and Almond Bread Stuffing with Fennel

25 02 2010
I keep finding recipes that I used at Thanksgiving time. I thought I could wait to post this until closer to Thanksgiving, but then I thought I might lose it. Also, why is it that we all love a good stuffing, but we only eat it at Thanksgiving time? And actually it is technically not a stuffing, but a dressing, since I am not actually stuffing anything.  So here is a vegetarian stuffing that you might enjoy even in these colder months for something hearty. You could serve this with a side vegetable and a salad and be perfectly satisfied. I just love the hint of fennel in this stuffing, a beautiful mild licorice flavor. Read the rest of this entry »




Almond Flax Crackers

2 02 2010
Everyone always loves my raw flax crackers. You can buy these at the store but they are very expensive. They are not difficult to make and they store for a long time.

Tristan and I had a blast making these because if you have ever worked with soaked flax before, you know it gets a gelatinous consistency. Then if you process it in a food processor, that gelatinous substance becomes quite gooey. You can imagine what a 14 year old boy would have to say about that. We decided that the gelatin substance would make a great Halloween prank.

1 1/2 cups almonds, soaked 12 to 48 hrs.

2 cups carrot pulp (pulp is what comes out of the juicer separated from the juice)

3 cups flax seeds, soaked 4 to 6 hrs

1 cup fresh parsley, finely chopped

4 stalks celery, finely chopped

1 red bell pepper, finely chopped

1 red onion, finely chopped

2 tbsp. Celtic Sea salt

½ to 1 tsp. Cayenne pepper

Process the almonds through a juicer using the blank plate or a food processor. Mix with the carrot pulp in a bowl. Process half the flax seeds in the food processor to chop up for easier digestion. Add the parsley, celery, pepper, and onion and pulse to combine. Combine with the rest of the ingredients in the mixing bowl. Spread the dough out about ¼ inch thick onto trays covered with a Teflex sheet. Dehydrate at 105F for 8 hours. Turn over the crackers, remove the Teflex, and continue to dehydrate until crunchy (another 6 hours at least.) Then break them up into the size crackers you desire.





Raw Apple Cinnamon Granola

2 02 2010

This recipe makes a great no grain granola that is nice on its own but is even better sprinkled on other cereals or on the hot porridge for a little flavor and crunch. You will need a dehydrator to make this. See my post on raw food essentials.

2 cups raw organic almonds, soaked 12 to 48 hours

1 cup raw pumpkin seeds, soaked 8 hrs.

1 cup sunflower seeds, soaked 4 to 6 hrs.

2 apples, chopped

1 tbsp. cinnamon

1 tsp. Celtic sea salt

½ cup raisins

Process the almonds in a food processor into small chunks and transfer to a bowl. Process the pumpkin seeds and sunflower seeds until roughly ground and add to the almonds. Process the apples and add them to the nuts and seeds. Add the cinnamon and sea salt and mix well.

Spread mixture onto dehydrator trays lined with a Teflex sheet and dehydrate for 20 to 24 hours at 105F. Dehydrate until crunchy.

Best served with fresh almond, sesame, or cashew milk. (See list of recipes)





Almond Milk

12 01 2010

Here is a simple recipe for almond milk. It is easy, raw, and totally nutritious. I love almond milk as the base of most of my smoothies. I find fruit juice too sweet and dairy products too rich. If you really love it and find yourself making almond milk often, it is best to invest in a Soyabella. This is an electric soy milk and nut milk maker. It is super easy, and I make fresh almond milk most mornings in about 5 minutes (including clean up!). You just have to remember to soak the almonds overnight.

1 cup soaked almonds (soak overnight and then rinse before using)

1 date, soaked and pitted (optional)

1 tsp. Vanilla (optional)

Blend on high all the ingredients with 3 cups of water until well blended. Strain in a fine colander or through a mesh bag or cheesecloth. Store the milk in a glass jar in the refrigerator. It will keep up to 4 days.Almond