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I made these a week ago.  Relatively healthy and easy to make, these candies are best when stored in the fridge, in a Tupperware container. If you don’t have raw peanuts, about 1/3-1/2 cup of raw chunky peanut butter works here, too. For me, the biggest challenge with this recipe is to not let my kid eat more than two-three pieces of this candy a day! Try to find the sour cherries, as cranberries are usually sold sweetened, which is not ideal for this recipe. If you are into peanut butter and jelly, check out this crazy raw mix, too!
Ingredients:

dried sour cherries ( or cranberries,)  1/4 cup

dried dates, pitted, 1 cup.

raw peanuts, 1 cup

Directions:

1. In large bowl, mash dry fruits with potato masher (make sure to check each date to make sure even the pitted ones are without pit). If mashed dates seem too dry, add just enough hot water to moisten them. You can also use your food processor, if you don’t mind cleaning the sticky dry fruit mix afterwards.

2. Crush the peanuts  and mix into the mashed dates and cherries. Roll the mix into balls. Cool in the fridge for about 20 mins before serving.

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I know that I already posted a bunch of  avocado smoothies, but this one is more like a dessert. Well, and I love avocado. I think, avocado makes a fie milk substitute for any smoothie, as long as you put a small cup of water for every small avocado added.  Oh,and this new smoothie is  absolutely gorgeous. I adapted it from here.
Ingredients:
  • 2 tbsp. raw cocoa powder
  • 1 1/2 cups cold almond milk
  • 2-3 tbsp. agave syrup
  • 2 ripe avocados
  • 1 banana
  • One handful crushed ice.

Spoon out the avocado pulp and place in a blender with the 1 tbsp. of the agave syrup and a banana. Add 1 cup of cold almond milk, 1/2 of the ice and blend again. Don’t wash the blender yet. Divide the green mixture between 2 tall glasses. Blend the remaining 1/2 cup of almond milk with 2 tbsp. of agave syrup and 2 tbsp. of cocoa powder. Add the remaining ice. Top each serving of the green smoothie with 1/2 the chocolate mixture  (to form a separate layer.)

In my quest for how to destroy excess zucchinis, I found a great recipe. My friend, Dr. Johnny Bowden posted the best squash spaghetti  recipe ever! If you like Thai food, try my adaptation of it. I added peppers and peanuts, substituted Tamari with Bragg’s and put peanut butter instead of almond one. The  peppers make this dish spicy, which I like.

 

zuchinni noodles
Serves 6

Ingredients:

3 Tbs. raw peanut butter

3 Tbs. Bragg’s Aminos

3 tsp. curry powder

2 fresh chili peppers, diced

3 medium organic summer squash

1/4 cup unsweetened shaved coconut

1/3 cup raisins

1/2 cup chopped fresh cilantro

1/3 cup dry roasted peanuts

  1. Combine almond butter, tamari, and curry powder in large bowl, and whisk until well mixed. Set aside.
  2. Trim ends off squash. Using mandolin or sharp vegetable peeler, slice squash lengthwise into long, thin strips.
  3. Add squash strips to bowl, and gently toss with peanut butter mixture until well coated. Add coconut, raisins, peanuts, peppers and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.

 

 

 

 

Even after making the zucchini casserole yesterday, we were left with extra zuchinis. Here’s what I threw in the blender today:

1 zucchini

7 ice cubes

1 banana

1 cup orange juice

1/2 avocado

It turned really yummy and the yield was 2-3 servings.

Next time, I will try this interesting smoothie.

What else can I do with zucchinis?

 

I know, the name spells:  “The Weirdest Cake On The Internet,” but it tastes awesome! I found this delicious raw cake recipe about a month ago and never found time to make it. Too bad, because it only took me 30minutes today! If you like lemon flavor, feel free to also add a  few drops of lemon extract. The original recipe asked for jicama. I used something simpler and more readily available.

 

 

 

Cake
1/2 cup finely grated white turnip
1 1/2 cups Granny Smith Apples, pealed and grated finely
2 cups almond flour (almonds, ground in a food processor)
4 tbsp.  flax meal  (flax seeds, ground finely)
1/4 cup agave syrup
1 tsp vanilla extract
lemon juice and zest of 1 lemon
1/2 cup poppy seeds

Mix all ingredients well. Separate into two halves. Take the first half and form in a shape of a cake.

Frosting:

1 cup coconut oil
1/4 cup agave syrup
Juice of 1 lemon  ( zest opti0nal)

Beat/Whip the coconut oil with beaters! Whip again and add the agave. Then, add the lemon juice.

Assembly:
Top the first layer of the cake with Frosting. Form the second half of the dough into another layer on a  separate plate. Flip the plate to place another layer on top of the frosting.Frost the whole cake: top and sides. Sprinkle Poppy Seeds on the sides and maybe on top, as well. Top with Lemon zest curls or slices. Refrigerate for an hour or more. Serve at room temperature.

As I was continuing my exploration of Asheville’s healthy food scene, I visited Greenlife supermarket. A supermarket with a special section, devoted to prepared raw food items can definitely be considered healthy, don’t you think? I bought a container of raw carrot ginger soup at Greenlife. The soup proved to be so unbelievable, that I had to spend two hours browsing the web for just the perfect recipe, which matched it and another hour trying to perfect the recipe even further. If you like spicy food, this Carrot Ginger Soup would taste completely out of this world to you! I don’t even like cold soups, but this one totally got me. Perhaps, because of all the warming spices in it, I didn’t even crave for it to be warm. If you do, serve it in  a warm bowl. You can also drink this soup as a smoothie, if you are into salty and spicy drinks.

 

 

 

Ingredients:

3 cups fresh carrot juice
1 small ripe avocado
1/3 cup coconut milk

1 tbsp. coconut oil

1/4 cup lime juice
1/4 tsp cayenne
1/4 tsp Celtic sea salt
1tbsp.  fresh ginger, minced or juice an inch of ginger with the carrots.

1/2 tsp. cilantro, minced

Puree all ingredients in a high speed blender until completely smooth.  The sweetness of the carrots will determine how much agave nectar you need to use, if at all.

A friend’s child is lactose-intolerant, so she asked me for some dairy-free recipes. Most of all, she wanted a recipe for dairy-free sour cream. My vegan-raw sour cream does not taste exactly like its dairy version, but it still tastes great. It works very well in recipes, asking for sour cream. This sour cream can be refrigerated in an airtight container for up to a week.

Ingredients:

  • 1 cup raw cashews
  • 1/4 teaspoon salt
  • 3-4 tsp apple cider vinegar
  • 1 small avocado, mashed
  • Optional ingredients:
  • 3-4 garlic cloves, pressed
  • 2 tbsp. onion powder or finely diced chives
  1. Cover cashews with water and let them soak for a few hours or overnight.
  2. Pour off all water, and place nuts in food processor.
  3. Add 1/8- 1/4 cup cold water, salt, vinegar and avocado. Add garlic and onions.
  4.  Puree for 3-4 minutes or until smooth and creamy.

 

I found a really interesting raw cake recipe online, but it calls for jicama, which I do not have. Going to the supermarket with three babies is not very appealing. Also, I am really stuck on trying out this weird cake recipe and therefore am not interested in cooking anything else that’s new… So, my good friend Nina came to the rescue! She made this awesome cold soup yesterday (inspired by cooks.com.) She used some herbs from her garden as a garnish. I think, this soup would be a perfect appetizer on a hot summer night. I also believe its temperature and texture to be very child-friendly, but that we will know tomorrow, when my kid tries it. 🙂

 

Ingredients:

3 tomatoes (quartered)
1/2 cucumber
1/2 pepper
1/2 onion
Garlic clove
3 tbsp. wine vinegar
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1/8 tsp. white pepper

Green herbs ( chives, basil, rosemary, cilantro -whatever you have is fine)

Place items in blender and pulse. Chill. Pour in individual cups and top with greens.

Today, my friends and I were discussing avocados. Specifically, avocado smoothies. The best part about putting avocado in a smoothie is the smooth texture it provides and the light flavor it gives out, making it possible to mix avocado with stronger-flavored foods. I believe, avocado can be substituted even for ice cream in any milk shake recipe! It can also be substituted for frozen yogurt or regular yogurt, because of its texture.

Avocado is a powerhouse of healthy nutrients. It is exceptionally high in  soluble fiber, which has the ability to bind to fat and excess cholesterol. One cup of avocado has about 23% of FDA’s RDV for folate, a nutrient important for heart health and for healthy pregnancy. Avocado also contains “oleic acid”, a monounsaturated fatty acid, which may help lower cholesterol. Avocado is a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help protect against circulatory diseases, like high blood pressure, heart disease, or stroke. Avocado is also a very concentrated dietary source of the carotenoid lutein. Addiitonally, it contains measurable amounts of other carotenoids and significant quantities of vitamin E.

Avocado Banana Strawberry Smoothie

2 servings:

Half a ripe avocado
1 frozen banana
5 strawberries
Splash of nut milk

Blend everything on high.

Blueberry Avocado Smoothie

1 avocado
2 bananas
1 cup orange juice
1 cup of blueberries
1/2 cup ice

Blend everything until smooth.

Avocado Colada

serves 2-3

1 avocado
1 1/2 cup fresh pineapple
stevia to taste
1 1/2 cup coconut milk
3 tsp lime juice
1/4 tsp shredded coconut
2 ice cubes

Blend everything until smooth.


Avocado Cashew Smoothie

serves 2:

1 medium avocado

1 handful raw cashews

1/2 teaspoon stevia

1 tsp vanilla

1 cup water

6 ice cubes

Blend everything until smooth.

Chocolate Avocado Banana Smoothie

1/2 cup coconut milk

1/2 cup water

1 banana

1 avocado

1 tablespoon of raw cacao or carob

10 ice cubes

Stevia to taste

Blend everything until smooth.

 

Avocado Coffee Smoothie

Serves 2

1/2 cup brewed coffee, chilled

1/2 cup ice cubes

1 banana

1 avocado

Stevia to taste

Blend everything until smooth.

 

Today, I was making some butternut squash puree for my babies ( they have tried broccoli, cauliflower, sweet potato, carrot, apple, cucumber, banana, avocado, quinoa, buckwheat and butternut squash so far.) Then, I realized I had way too much leftover squash. In a case like this, I usually make a soup, but today I was craving something cold, so I made a smoothie instead. A pretty great one, I might add.

Butternut squash is rich in Vitamins A and C; and minerals, such as potassium and manganese. It is also rich in fiber. Butternut squash is  good for blood sugar regulation and prevention of type 2 diabetes. The  B-vitamin like compound d-chiro-inositol-a has been connected to blood sugar stabilization by multiple studies.  Blood sugar regulation is also associated with other B-complex vitamins, and squash provides a good amount of five B-complex vitamins, such as B1, B3, B6, pantothenic acid, and folate.

 


   Butternut Squash Smoothie

 

 

Ingredients:

for 2 cups:

  • 1 cup butternut squash, peeled and cubed
  • 1 cup milk or almond milk ( soy works, too)
  • 1 banana
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. of agave or a few drops of stevia or one date
  • 4 ice cubes
Put the squash in a pot, cover with water, so there is about 1 inch of water over the squash. Bring to a boil and simmer for about 7 minutes, or until the squash gets soft (test with a fork.) Cool the squash in the refrigerator ( or freezer, if in a hurry.) Blend the squash with all other ingredients.

 

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