RAW CHOCOLATE BROWNIES!!

Ok!  I have a bunch of healthy raw meal recipes on my blog, so it's time for a delicious dessert!  Raw chocolate brownies.... need I say more?!


You will need...

1 cup almond meal (just blend almonds-i'll show you)
1 cup raw cacao*
3 TBSP agave nectar or maple syrup
2  TBSP water

*Raw cacao is extremely beneficial but can be hard to find.  You can get them at Whole Foods or order them through Amazon.  BUT, I want everyone to be able to make this even if you can't order it.  SO, go to the baking isle in your grocery store and find UNsweetened cocoa powder.  This recipe won't be 100% raw, but it will still be way healthier than the 'normal' brownies.  


Ok, take your 1 cup of almonds and put them in the blender or food processor and grind them up!  It will be loud but it should only take about 10 seconds or so...

And there you have almond meal!  Now if you have raw cacao beans, do the same until a fine powder.  It kind of looks like coffee....

If yours already comes in the powder, then obviously skip that step!  Now stir together the chocolate & almond meal in a bowl...

Now add your agave nectar OR maple syrup and water.... MIX!

Add mixture to a square dish and press down.....

Place in fridge for about an hour and let set.  I know, I didn't want to wait either... 

Now slice them in squares....

Scoop them out and serve!!

 ENJOY!  

Who said dessert can't be healthy??

Notes:  The reason for getting unsweetened cocoa is so you can add your own level of sweetness without refined sugars.  Taste it before pressing the brownies down in the pan.  

You can also roll the 'dough' into balls and make brownie balls!  :)

P.s... These brownies taste great paired with some homemade banana or strawberry ice cream!

VEGGIE 'STIR FRY'!

This dish was so tasty and it looks so much like a stir fry dish, except 100% raw!  This is one way to satisfy your Asian food craving!  I use parsnips in this recipe as the 'rice'.   I have seen them in every grocery store I've been to so you should have no trouble finding them.  They either come individually or in a bag already packaged.  They are full of Vitamin C and have tons of fiber and high in folic acid.  They have other minerals and vitamins in them, too, so eat up!


Ingredients:

2 cups parsnips, chopped
2 carrots, chopped
1/2 cup pine nuts OR walnuts
1 cup broccoli, cut
1/2 cup mushrooms, sliced

Ok, now cut all your veggies up... you can chop the parsnips up into little cubes OR cut them up into small chunks and place them in your food processor to make 'rice'....

 (by hand)

(food processor)

 

I prefer the food processor 'rice' because of the texture and it's MUCH faster!

 

Now chop up the carrots...

 

 

Slice the mushrooms and add the nuts and broccoli into the bowl of carrots and parsnips.  Now you have a big bowl of awesomeness....

 

 

Now for the super easy dressing...

 

1/4 cup olive oil

1/3 cup sun-dried tomatoes

1 tsp chili powder

1 1/2 tsp curry powder

1 TBSP tamari (raw soy sauce found NEXT to reg soy sauce)

1 TBSP agave nectar

Place all ingredients in food processor and COMBINE!

 Pour over all your veggies...

 

Toss it up!  Eat!
 

 

Rawsome!  :)

 

 

*Notes:  Tamari is also called Nama Shoyu.  It's about the same price as regular soy sauce.  If for some reason your store doesn't have it, opt for LOW sodium soy sauce.

*I used sun-dried tomatoes packed in oil in the jar.  If you use sun-dried tomatoes that are dry, soak them in water for about 20 mins to soften them up.

STRAWBERRY YOGURT!

This yogurt is extremely delicious.  Once you make this and find out how easy and yummy it tastes, I doubt you'll ever buy packaged yogurt again!  


 Ingredients:

1 1/2 cups fresh, ripe strawberries
1/2 cup cashews, soaked for 7 hours
1 TBSP maple syrup or raw agave nectar
1 tsp fresh lemon juice (about 1/2 lemon)
Fresh strawberries for serving *optional

Drain your cashews and put them in the blender.  Add the rest of your ingredients.

Blend until creamy, about 30 seconds. 

There you have it!  Homemade yogurt!  I garnished it with coconut flakes.   ENJOY!!



*Notes:  If you are using frozen strawberries, thaw them out by running them under cold water for a few minutes.  This will make it easier for your blender.  You will have to use your tamper to push them down into the blade.  Your blender might sound a little wild, but it should still only take about 30 seconds.  Easiest to use nice, fresh strawberries.  :)

*Also, I have doubled this recipe to make a double batch.  It will last for 3 days in your fridge in a sealed container. 

MEDITERRANEAN KALE SALAD!

I can't believe that I eat kale everyday and have yet to post a recipe!  I need to get it together!  So this is a simple kale salad.   This was basic, delicious, & easy, so use it like it is or make it your own by putting your own spin on it!


Ingredients:  (2 people,  1/2 the ingredients for just you!)

8 kale leaves (I removed the thick bottom part of stem, but left the rest)
1 TBSP of fresh lemon juice (about 1 lemon)
2 tsp olive oil
1/4 tsp sea salt
1/2 red bell pepper, diced
2 TBSP pine nuts OR chopped cashews
1/4 - 1/2 cup sliced black olives OR kalamata olives (or both)
dash pepper


First, stack 2 kale leaves on top of each, top part facing you, and fold in half lengthwise and roll tightly.  Slice into thin strips, like this...

Repeat until all sliced.  Chop them up a few times so they aren't too long.  Place in a bowl.

Add the lemon juice, oil, and sea salt to the kale.  Massage with your hands, working the dressing into the greens.

Add the rest of your ingredients & serve!

ENJOY!

*Notes:  Be sure your kale is dry after washing it or else the oil won't stick to it.  You can dry it with a clean hand towel or paper towels.

*If you have a grocery store that has a fresh olive bar, use that!  If not, try to buy your olives from a glass jar.  I used black olives, but I personally favor kalamata olives.  They are the purple ones and have more of a salty flavor and come in a glass jar.  But choose your favorite!

*If you make a batch of this, it will keep in the fridge for 3 days.  Bring to room temperature before serving.

*Again, feel free to add other veggies to this if you'd like.  This was a very simple salad.  I enjoyed tasting the kale and it just felt so fresh eating it!  :)

COLLARD WRAP!

This meal is one of my favorites I eat for lunch.  It's very filling and you can't help but feel healthy after eating it.  My ingredients switch up all the time so you can really make this your own and a little different each time.  Here's what you'll need....


Ingredients:

Collard leaves (1 per person)
Your favorite mustard
Sliced avocado
&
Your favorite veggies, cut up
(tomato, sliced carrots, cucumber, asparagus, mushrooms, red pepper, onion....etc)
 Dash of sea salt & garlic powder, to taste


Here's a pic of what I used one time.  I pretty much grab random veggies out of the fridge.

Now I squeeze a line of mustard down the center and stuff my veggies in, using the bottom side of the collard.

I added my dash of sea salt & garlic powder.  (I use a lot of garlic powder).  Now roll that 'burrito' up nice and tight....

There you have it!  Looks fancy, huh?  Now to get that 'bow' to help hold your wrap together, simply cut along the edge of a collard green leaf so you have a thick strip.  

Now simply twist it so it's nice and strong, like you're twisting your hair, and wrap it around your wrap.  Wrap your wrap!  :)

EAT & ENJOY! 

*P.s... the avocado acts like the 'mayonnaise'... it holds the veggies together.  You may also use hummus!  Switch it up!

 

AVOCADO MANGO SALAD!

This salad is delicious.  The ingredients are going to throw you off a little because you might not think they go together.... but they do!  When all mixed up, this dish was so good!  My husband declared THIS his favorite dish.  :)


Ingredients:

2 mangoes, diced
2 avocados, diced
1/2 cup red onion, chopped
2 TBSP olive oil
1 TBSP balsamic vinegar
1 TBSP fresh lime juice
sea salt & pepper

1.  TOSS ingredients gently or gently mix with you hand.  Ummm... serve and eat it!  That's it.  I tried to make this more difficult but I couldn't.  

ENJOY!!!!!

 

*Notes:  Make sure your mangoes and avocados are ripe!  Soft to the touch- but not rotten soft.... 

*If you are unsure how to dice a mango or avocado, read my "How do you cut that?" blog for pics and easy directions!

HOMEMADE MILK!!

I decided to make my own milk for one very good reason.  I found the carcinogen, Carrageenan in almond milk.  Although you think you are drinking pure almond milk, 'all natural', well you're not.  It's processed.  The only way to put All Natural Almond Milk in your body, and your children's body, is to make it!  Don't worry.  It's pretty easy!

Now the ratio is 1 cup Almonds to 5 cups water.  I used brazil nuts in this picture.  Brazil nuts have a stronger flavor.  I recommend doing Almonds for your first time!  You can switch it up and do Cashews too!

Ok, so you'll need a blender and a FINE mesh strainer.  I was so excited to make my milk, I wasn't quite prepared so I improvised and used a fine coffee strainer from the coffee machine.  Don't make fun!  ;)

1. Soak your nuts for 8 hours.  This will release the enzyme inhibitors in your nuts.  I just put mine in a jar with lots of water, and placed it in the fridge over night.

(Some of mine floated.  I found them to be just fine!)

2. After letting them soak, drain and rinse.

3. Place nuts in your blender, along with 5 cups of water....

4. Now blend for 30 seconds or so.

5. Strain!  I strained it over a big bowl.  Use a spoon and gently move the milk around. 

You will end up with pieces of nuts.  Discard (or eat it I suppose) and rinse your strainer.  Repeat steps until all your milk is strained!

Serve & ENJOY!!!!

*You will love it and appreciate the fact that you just made your own milk!  Put it in a sealed container/jar in the fridge for 4 to 5 days.

*If you want your milk a little thicker and more almond-y, try 3 or 4 cups of water to 1 cup almonds.  You can always taste it and adjust.
  
*If you are doing cashews, no need to strain!  They will just blend up!  Do a 3:1 ratio.  3 cups water to 1 cup cashews, then adjust if necessary!

*If you want to sweeten it, throw in a couple of dates (pits removed) and maybe some Pure Vanilla extract, about 1/2 tsp, blend it, taste it, and adjust!  To make strawberry milk, take a glass of milk, put it in your blender, add 2 strawberries, blend!

*I didn't add any sweetener to mine.  I just wanted pure almond milk for once!  Nothing processed, nothing added... It just felt so good drinking it!  My husband loved it and I gave it to my 2 year old and 11 month old.  They drank it no problem!  

NOW THAT'S MILK THAT DOES A BODY GOOD!!!