Thursday, June 28, 2012

Raw Key Lime Pudding

This has a cute story. One of the ladies who regularly attends my food classes, sent this to me a while back. But I never got around to using it...BIG mistake. Then I went looking for a dessert recipe for my next raw class. I stumbled upon this little gem and then it seemed very familiar to me. I checked my emails to see if I had this. Low and behold, there it was. I knew then I had to make this dish.

This dish can also double as a pie filling. But alone it is fine and dandy.

3 medium avocados, ripe and pitted
1 ripe banana (make sure it is ripe)
3/4 cup fresh or frozen mango
1 cup lime juice (about 5 limes)
1t lime zest (this is pretty necessary)
1/2 cup raw agave
1/4 cup coconut oil, softened
1&1/2t vanilla extract
1/4-1/2t Himalayan salt 
Place all ingredients into your high speed blender and whirl until smooth. Pour into individuals cups or serving bowl and chill. This can also be used as a pie filling. this is just too yummy to say. Make it and see what I am talking about.!

Plum Drops

I love when I am pressured to find a recipe for my food class. It makes me search to find something I know will be easy without testing it at home first. So far so good. This is so easy it nearly makes me cry. But make it and see why. Plus the name is so darned cute. 

1 cup prunes
1 cup cashews
1/4 cup agave
1T lemon juice
3T ground flax seeds
Place all ingredients into a food processor. Process until cashews are in tiny pieces and the dough comes together. Remove from the food processor and then form into individual balls. Plate them and refrigerate. Serve chilled. Cold this be any easier?!

Raw Cashew Cream

This is something we should all keep in our refrigerators. This is so darned good, it still amazes me that it comes from cashews and that it is raw...who knew?!

This can be done with a regular blender, but make sure that if you have an old fashioned blender, that your cashews are soaked A LOT. I prefer to blend my cream down to a super-fine. But blend yours down to a consistency that works for you. But remember, the finer/smoother it is, thee easier it will pour over your dessert.

1 cup raw cashews, soaked overnight
1T coconut oil, softened
1T lemon juice
1t vanilla extract (maybe more)
2T agave
Water, if needed, for consistency
Soak your cashews overnight. The longer they soak, the softer they will, the easier they will blend down and be creamier. Drain your cashews and add to your high speed blender. Process until smooth.

Add remaining ingredients except for water. Blend until smooth. Add water 1-2T at a time, as not to make it to liquidy. Stop when you have reached the consistency you desire. Remember, you want it smooth enough to pour over your desserts.!

Bulgar Breakfast

I figured I was sitting at the computer waiting for the delivery man to bring me my new dishwasher, I might as well catch up on my blog. So here come some new recipes.

If you think that bulgar is only for Tabbouleh, then think again. Most grains that are used in savory dishes, can double into the sweet realm, hence the breakfast mode. This is very simple dish to make, however, you will need a bit of time. So do not attempt this one if you are trying to rush out the front door, it will be a disaster.

2 cups of water
1 cup bulgar wheat
1 cup unsweetened applesauce
1-2T vegan butter
1-2T sweetener of choice
sprinkle of cinnamon (or any spice you prefer) (optional)
Bring water to a boil. Add bulgar, cover and turn down and simmer for 20 minutes (or until it is tender enough to eat). Add applesauce, sweetener, and butter. Stir well. Add cinnamon or spice of choice. Serve.!

Blender Waffles

I love waffles. To say that I do would be an understatement. With that said, a dear girlfriend of mine had introduced me to Sue Gregg a few years back. It is her recipe that I use to bake my bread from scratch. This woman also has many a books when it comes to baking. Visit her website and see.

I had long wanted to make waffles, but had relied entirely on my daughter to make them, for she made them so wonderfully, that I did not want to mess with perfection. But of late her schedule has not allowed her to laze around in the morning and willy nilly make waffles. So, while making bread the other day I thought I might take a gander around my bread making book and just see if this woman had a generic waffle batter recipe. Low and behold she did. Thee only thing I have altered was that I eliminated the usage of an egg. But it was optional to begin with and they came out fine and dandy.

Now, I do know that she has specific books about baking specific things, so I just may have to purchase those books. But in the mean time, I will use the recipe I found until said time. 

A word of warning for this recipe. If you do not have a high powered blender, you will not be able to make this recipe. I am sorry for this for I try to make eating healthy, something that everyone should have access to, but this will not apply here. Again my apologizes. With that said, let's get down to business...shall we?

1&1/2-1&3/4 cups buttermilk (fruit juice or water can be used)
2T olive oil (or any oil you have on hand)
1t vanilla extract
1 cup uncooked RAW brown rice + 1/2 cup uncooked rolled oats
1/2t baking soda
1t salt
2t baking powder
Heat your waffle iron to its highest setting. Place the first four ingredients into the blender and run on high for 4 minutes, until smooth. The secret to this batter is its thinness. When it is in your blender, the batter should be forming a tornado/hurricane style vortex. If it does not, then your batter is too thick.

After you have blended then add the last 3 ingredients just before you begin baking your waffles. Pour just enough batter to fill each well in the waffle iron. Set the timer for 4 minutes and then perfection will ensue. 

These were very crisp on thee outside and tender on thee inside. We will make these again for sure. A definite keeper.!