Bliss Food

Fun, Creative, Delicious Raw Food Recipes

Stuffed peppers December 16, 2009

Filed under: Entrees, Stuffed Veggies — Geneviève @ 8:56 pm

This is a great way to use the Macadamia Nut Cheese! You can eat it as an entree or a main dish with a simple green salad.

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Ingredients : 

1 long red sweet pepper

1/2 cup Macadamia Nut Cheese

6 chopped basil leaves

1/4 cup diced cucumber

1/4 cup diced cherry tomatoes

Few drops of balsamic vinegar

Few drops of agave nectar

 

Macadamia Nut Cheese December 15, 2009

Filed under: Dips, “cheeses” and sauces, Kid-Proof Recipes, Snacks — Geneviève @ 2:32 am

This recipe is so tasty! It’s great to eat as a snack or on fresh veggies. I also like to make wraps with it.

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Ingredients:

250 g  macadamia nuts, soaked

1 large red bell pepper

2.5 ml salt

60 ml Red Star yeast

1/4 small onion

15 ml lemon juice

1 small garlic clove

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In a food processor, blend all ingredients together. Spread on a Teflex lined dehydrator tray and dehydrate at 105 degres for about 10 hours (or until crisp).

 

Persimon Ice Cream December 8, 2009

Filed under: Desserts, Kid-Proof Recipes — Geneviève @ 8:38 pm

I simply looooove raw vegan ice cream! And this morning, even if it was snowing outside, I felt like having a little something chilli.

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I had two gorgeous persimons on the counter and decided to try them as “ice cream”. I cut them and put them in the freezer for about an hour. I then processed the frozen persimon in the food processor and voilà! Creamy, sweet, delicious!

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You can also try this with mango (my favourite) or any fruit mixed with a banana for a creamy texture.

 

Strawberry Mousse November 27, 2009

Filed under: Breakfast, Desserts, Kid-Proof Recipes, Snacks — Geneviève @ 7:08 pm

Ingredients (for 2):

 

30 ml flax seeds, ground

15 ml chia seeds, ground

2.5 ml soy lecithin, powdered

¾ cup thawed strawberries

30 ml coconut butter (Artisana brand)

15 ml agave syrup

 

Blend all ingredients in high speed blender and chill to set at least 30 minutes before serving. Enjoy!

 

 

Chocolate Rasberry Pudding November 25, 2009

Filed under: Desserts, Kid-Proof Recipes — Geneviève @ 7:14 pm

Ingredients (for 2):

 

1 avocado

1 cup rasberries

1/4 cup coconut butter (I use Artisana coco butter)

1/4 cup raw cacao powder

45 ml agave (more or less to taste)

1/2 cup rasberries

Blend 5 first ingredients together until creamy. Add 1/2 cup rasberries by hand. Chill about 1 hour to set. Enjoy!

 

Alfredo Noodles November 19, 2009

Filed under: Noodles, Salads — Geneviève @ 5:13 pm

For this recipe, I’ve adapted Vegan Yum Yum’s Hurry Up Alfredo Sauce to make a light and delicious raw dish.

Ingredients (for one):

Noodles:

1 zucchini

1 carrot

½ yellow pepper, diced

A few cherry tomatoes cut in half

 

Make carrot and zucchini noodles with spiroli slicer. In a bowl, toss all ingredients together.

 

 Sauce:

¼ almond milk

30 ml macadamia nuts or cashews, soaked

15 ml Nutritional Yeast

1.5 ml Tamari ou Braggs

5 ml olive oil

2.5 ml lemon juice

Pinch paprika

Black pepper, to taste

Pinch garlic powder

In a high speed blender, mix all ingredients until creamy.

 

Creamy Green Smoothie “Kiwis and greens” November 16, 2009

Filed under: Smoothies — Geneviève @ 4:05 pm

Smoothie Des kiwis et du vert

Makes 4 cups :

3 kiwis, pealed

1 cup water

1 cup coriander

1 cup cornsalad

2 leaves swiss chard

1 lime, pealed

1 banana

½ avocado

 

Green Smoothie: Pear-Cornsalad-Spinach November 12, 2009

Filed under: Smoothies — Geneviève @ 4:33 pm

Smoothie poires-mâche-épinards

Ingredients (makes 4 cups):

Blend together:

3 ripe pears

1 cup cornsalad

2 cups spinach

7.5 ml mesquite powder

Pinch cinnamon

1 cup water

 

Eggplant Bacon November 9, 2009

Filed under: Snacks — Geneviève @ 8:28 pm

Eggplant Bacon

Once again, a classic. Eggplant bacon is a popular raw treat and you’ll easily find many recipes on the Web.

 

After trying a few recipes, including the ones of raw chefs Matthew Kenney and James Russell, here is the one I always make.

 

It’s a satisfying snack and everyone who tastes it loves it. You can also make “bacon bits” that are a good addition to sweet or lightly salted recipes. 

 

Ingredients:

1 large eggplant

15 ml salt

30 ml maple syrup

30 ml olive oil

30 ml Braggs or Tamari

15 ml chilli powder

2.5 ml cumin powder

Pinch cayenne

 

 

Slice eggplant with mandolin. Cut the slices in 2 or 3, lengthwise (to make them look like bacon slices). In a bowl, toss eggplant with salt. Let it “sit” for about 30 minutes. Throw away excess water. Add the remaining ingredients and let it marinate for about 1 hour. Lay each slice on a Teflex sheet. Dehydrate until really crisp (about 24 hours).

 

 

Sweet Crackers November 2, 2009

Filed under: Breakfast, Crackers, Kid-Proof Recipes — Geneviève @ 5:31 pm

Craquelins érable

 

These crackers are easy to make and really nourishing.

 

 

They are a good source of antioxidant, fibre, calcium, omega 3 and 6, protein, potassium, iron and magnesium. And they taste great!

 

 

 

They make great snacks and you can use them to make “breakfast sandwiches”. The sweet taste also makes them a “kid-proof” recipe!

 

 

 

 

Ingredients (for one large dehydrator tray):

 

  • 2/3 cup sesame seeds (soaked overnight)
  • ½ cup buckwheat ((soaked overnight)
  • 2/3 cup chia seeds
  • 2/3 cup hemp seeds
  • ½ cup water
  • ½ cup maple syrup (or agave, or honey)

 

 

Mix all ingredients together. Let it sit for about one hour or until the water is completely absorbed.

 

 

Spread the mixture on one Teflex sheet. Dehydrate at 105 for about 2 hours. Invert the crackers onto another mesh-lined tray and peel away the Teflex. Continue dehydrating for about 8 hours, or until completely crisp.