Ingredients (for 1):
1 Asian pear
1 avocado
1 Boston lettuce
2 handfuls of sprouts (sunflower and buckwheat)
Dried cranberries (to taste)
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Dressing. Mix, to taste:
Olive oil
Apple cider vinegar
Honey
Nutritional yeast
Brownies January 6, 2010
Here is a little treat I had during the Holidays…yummy!
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3 cups pecan
½ cup dates
½ cup figs
30 ml coconut oil
1 cup cacao powder
Pinch cinnamon
15mml vanilla
30 ml maple or agave syrup
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In food processor, blend all ingredients until smooth. Form squares and refrigerate or freeze.
Stuffed peppers December 16, 2009
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
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
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
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
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
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
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
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
