Monday, December 6, 2010

Collard Wraps

This easy lunch has quickly become a family favorite. It doesn't even need a recipe really. It can be varied with whatever veggies and greens are in season. But here are a few hints for newbies to raw recipes so that it still tastes just as yummy every time with slight variations no matter what you use.

The necessary ingredients:

-Collard leaves. 1 big one per wrap.
-Your favorite Hummus. I used the Meza brand from Costco for this one because it's cheaper to buy in bulk, but at the Good Earth store there's also a yummy one called Lilly's smoked Tomato and Basil Hummus that I use from time to time.
- 3-4 slices of avocado

Filler Ingredients (Get creative with these and change them up, but here is what I used today):

-Cherry tomatoes sliced in threes
-Diced bell pepper (better source of vitamin C than oranges)
-Clover sprouts (great source of vitamin K for pregnant women)
-Radish sprouts
-Celery (chopped)
-tiny bit of Spinach or other green of your choice
-One sliced Pickle
-diced onion
-a tiny bit of minced fresh garlic (great for winter sore throats)
-a sprinkle of lemon (optional)

Take your collard leaf and rinse off. Spread a spoonful or two of hummus and lay avocado slices in them. This gives your wrap a nice burrito-like filling. Then pile in the filler ingredients the best way you can and roll up the collard leaf to make a quick wrap. You don't need much of each filler ingredient. Just a small amount will fill the wrap quickly. Or you could pick just a few veggies and keep it simple if you want more of a certain filler ingredient. Sprinkle with a little lemon if you want and that "wraps" it up. There's no way to do this wrong. And if you don't want extra greens, no worries. Your wrap itself is already made up of dark leafy green. It's a collard leaf. High source of protein. Then eat away.

Trust me, you'll want another wrap after this one is gone. This recipe is a great way to take any leftover tossed salad that didn't get finished and stuff it into a savory treat. I usually make salads out of the filler ingredients anyways and so when I do have leftovers, I just make wraps and then you can avoid having to think too hard to make anything else. Hope you enjoy as much as I do.

Raw Almond Yogurt with Diced Apples

I know I haven't posted any recipes in a while. As mothers, kids keep us busy I suppose. But I would really like to start doing more raw and vegan recipes. For our little family, this journey of healthy eating has been somewhat of a struggle. I won't lie. But every now and then, we are suddenly inspired and set ourselves on crazy mode for finding yummy new recipes again. After a setback this last Thanksgiving (because we decided to have a traditional dinner) we needed some new recipes to regain some immune strength and our health. This easy recipe requires a little prep work the night before, but is super easy and surely hits the spot.

Almond Yogurt with diced Apples

-2 Cups of Almonds (soaked in water overnight) You can peel the skins for an extra creamy yogurt but you don't have to. I didn't like it at first. It seemed tedious. But someone told me it was therapeutic so I kept doing it for a while and now I really like doing it. It's like popping bubble wrap or something.
-1 3/4 Cups Water
-4-5 Ice Cubes
-1/4 Cup Agave Syrup
-1 teaspoon Danncy's Mexican Vanilla
-2 TBSP Lemon juice
-2 pinches of Salt

-6 diced of you favorite, fresh, organic Apples
-1 Cup chopped walnuts (optional)

Blend the first 7 ingredients all together in a VitaMix or other good blender until creamy and smooth. Spoon out mixture into a bowl. Toss the diced apples into it. Add walnuts or any other nut or granola in it if you like. You can do whatever you want. Or you can change the fruit. Since apples are in season, I did apples. Super yummy. Serves about 6-8.

Monday, June 14, 2010

Creamy Raw Fruit Salads

One word: YUM.

1 cup raspberries
1 cup blackberries
1 cup blueberries
1 banana, quite ripe
a smidgen of water

Wash, rinse and combine the berries. Blend the banana and water until they make a "cream." Pour cream over berries and try not to float away on a heavenly cloud while you eat this.
I did a more in-depth blog with more ideas on my other blog. You can find it here.

Thursday, January 21, 2010

Raw Strawberry Cheesecake

So after much trial and error, I came across this recipe that I absolutely love. Who doesn't love cheesecake? And what better than a dairy-free raw cheesecake? I swear, you won't be able to taste the difference.

1 Cup Pecans
1 Cup Almonds
1/4 tsp. Salt
4 Medjool Dates

3 Cups Raw Cashew pieces, soaked overnight (or at least 3 hours)
1/2 Cup Agave Syrup
1/4 Cup Water
1/4 Cup fresh Lime Juice
1 tsp. Vanilla (Danncy Mexican is best)
3 1/2 Cups Strawberries
3/4 Cup Coconut Oil, melted over a little hot water.

Strawberry Coulis (Coulis is a fancy word for pureed sauce)
2 Cups Strawberries
3 Tbsp. Agave Syrup

In a food processor, grind almonds and pecans fully. Then add dates and salt. A nice dough should form. Press into a cake or pie pan. For the filling, in a good blender, combine cashews, water, agave, lime juice, and vanilla. A VitaMix is ideal. But if you don't have one, add the cashews a few at a time, until the mixture is smooth. Scrape down occasionally. Feed strawberries through the top until incorporated. Add melted coconut in a steady stream. Pour filling right over the crust. It will look like a smoothie at this time. But the oils will set with about 4 hours in the fridge. We couldn't wait 4 hours and so our cheesecake was a little gooey in the middle still. But it still tasted wonderful. One bite won't be enough. But the good thing about this cake is that it's raw and so dense that a few bites will really satisfy any craving. This cake will last, and that's a good thing. When ready to serve, just puree the strawberries and agave and drizzle over the cake. YUM YUM YUM!
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