Easy Guacamole

 

 I really really REALLY love avocados! They are so creamy and perfect! One of my most favorite things to make with avocados is fresh guacamole. It is fairly easy, especially if you have just made some fresh salsa. 

Easy Guacamole

1 avocado

1-2 pinches Himalayan salt

pinch onion powder

2-3 spoonfuls fresh salsa (in a pinch use canned salsa)

Peel avocado and remove pit. Mash with a fork until creamy. Add seasonings and salsa and mix. Perfect on taco salad, raw tacos and with organic corn chips. As you can see, my measurements on this are not exact, I go a lot by taste!

RAW Chocolate Mousse Tarts

After I made the raw tacos last week, I decided to concoct a raw chocolate mousse. (Remember my sister was visiting and she adores chocolate!) It turned out fabulous...I even topped it with some fresh chocolate mint from my garden. Heaven!

Chocolate Mousse Tarts

(crust)

1 cup almonds (soaked for added nutrition)

3 T raw agave

Process ingredients in a food processor until they start to form a ball. Line a muffin tin and place 1 T scoop in each tin and press down. Makes 12 tarts. Place in freezer to form.

(filling)

2 ripe avocados, peeled

1/2 cup dates

2 T coconut oil

2 T raw cacao

2 T water

3 T raw agave

pinch Himalayan salt

pinch cinnamon (optional)

Place all ingredients in Vitamix and blend well until smooth consistency. Set in fridge/freezer until cold. Put  spoonfuls on tart crust and top with desired garnishes. Serve cold.

(garnish)

fresh raspberries

fresh mint

RAW Tacos

These are SO GOOD!!  I absolutely LOVE Mexican food and I have been wanting to experiment with making some raw tacos for quite some time. My sister was here from St. George last week. Since I knew she would appreciate eating raw food, it was just the motivation I needed to make these. There are many layers to the taco, but you can change it up however you would like. You can also make up everything ahead of time for convenience and then place in fridge. Enjoy!

RAW Tacos

(Taco Filling)

1 cup walnuts

1 t cumin

1/2 t chipotle chili powder

1/2 t dried oregano

1/2 T EVOO

1/2 T Bragg liquid aminos

1/4 t Himalayan salt

1/8 t garlic powder

Place all ingredients in a food processor and process until desired consistency.

(Taco Elements)

greens for "shell" (butter lettuce, collards, cabbage, etc) 

baby carrots, chopped 

yellow bell pepper, chopped 

cilantro, chopped

avocado, sliced

Fresh Salsa

Cheezy Queso

Create the raw taco of your dreams by adding desired ingredients. The sky is the limit!

Apple Blueberry Green Smoothie

 Sometimes putting certain colors of fruit in green smoothies helps my children eat them. Case in point, my son does not really love drinking green smoothies if they look too green...I have found that putting blueberries in his green smoothie makes it a more purple/gray/dark green color and then he gobbles it right up. Hence the creation of the apple blueberry green smoothie! (My son LOVES apples and he usually wants to try whatever I make if it has apples in it.)

 Apple Blueberry Green Smoothie

1 cup water

2-3 cups spinach

2 cups frozen blueberries

1 apple

1 frozen banana

1 T raw agave (optional)

Place all ingredients in Vitamix and blend well. Remember to add ice if you are using fresh blueberries/bananas instead of frozen. And of course serve it with a special smoothie straw! Makes approximately one quart. 

"Just Like My Dad's" Salsa

 

My Dad makes amazing salsa. It is addicting!! I finally have come up with my own version of his specialty!  One thing to note about salsa is that it will always taste just a little different depending on how sweet, spicy, and fresh your ingredients are...and everyone likes theirs just a little different. So this is a basic recipe you can add more or less spice to depending on taste!

One more thing....I learned from my parents growing up that when you are cooking with tomatoes, you need to add some sweetener for the best taste. My mom always added brown sugar to her spaghetti sauce and my dad always adds sugar to his salsa! I of course use a natural sweetener, but it is definitely my secret ingredient in this salsa!!

"Just Like My Dad's" Salsa

1 yellow onion

2 t minced garlic

1-2 jalapenos, seeds removed

10 Roma tomatoes, cut in half

juice of 1/2 lime

3/4 t Himalayan salt

1/4 t cumin

1-2 T raw honey (my secret ingredient-pure maple syrup is also good)

1/2 cup chopped cilantro (another must for great salsa!)

Take onion, garlic and jalapeno and process in food processor until desired consistency. Pour into bowl. Add tomatoes to food processor and process until desired consistency. I like mine fairly chunky. Add lime, seasonings and honey and mix well. Add cilantro and stir until combined. Taste salsa and add more salt/spice/sweet if needed. Serve immediately for best results.

Green Smoothies Popsicles

 We love making green smoothie popsicles! I first got my son to even taste a green smoothie by making it into a popsicle!! I adore these ice pop molds. They are bpa free, they have a sturdy base to stand them in, they have drip guards, they are dishwasher safe, they are the perfect size, and they are easy to use.

Green Smoothies Popsicles 

Once you have a good ice pop mold, making green smoothie popsicles is easy. First make your favorite green smoothie recipe. We just made the Pineapple Berry Green Smoothie into popsicles here. You will need approximately 1/2 cup of smoothie for each popsicle. Place the lids on and freeze until solid. Once they are frozen you can even take them off the base and they store neatly. Enjoy!

Pineapple Berry Green Smoothie

 This is the perfect green smoothie for someone who wants to start drinking green smoothies and is also great for children. When you first start adding green smoothies to your lifestyle, I think it is best if you start with spinach as your greens (it is more mild) and use more fruit than greens. I would start with 40% greens and 60% fruit and then gradually add more greens until you have at least 50% greens! I think using sweeter fruit like pineapple is also a great idea. This is my children's favorite green smoothie currently. And you can always add more greens as your taste buds change which makes it a good recipe for anyone! I also give my children special wide smoothie straws that we only use for green smoothies, which they love!!  (I found these colored ones at Bed Bath and Beyond.) Enjoy!

  

Pineapple Berry Green Smoothie

1 can pineapple (100% juice)

2 cups water

4-6 cups spinach (newbys start with 4)

1 1/2 cups frozen strawberries

1 1/2 cups blueberries

1 frozen banana

Place the pineapple, water and greens in your blender. Blend lightly. Add berries and banana and mix well in Vitamix. Add ice if not using frozen fruit to attain the consistency you want.

Frozen Lemon Juice Cubes

Whenever you can get a great deal on lemons (or limes) a clever, money saving thing to do is juice them and then make ice cubes. Then whenever you need some fresh lemon juice, you will have it conveniently in your freezer and it prevents your citrus from spoiling.

Simply juice the lemons or limes and pour the juice into ice cube trays. What is great is the ice cube trays hold 2 T of juice, which is usually the increments that you need it in for a recipe! After they are frozen, transfer the cubes into freezer bags to store in the freezer.

When you want to use them, you can pull them out an hour or so before to thaw or just use the frozen cubes directly in your recipe depending on what you are making.

Coconut Almond Cookies with Lemon Cheesecake Frosting

These cookies are adapted from a recipe I saw in the book Rawmazing Desserts. I changed a lot of the techniques and process of the recipe to make it easier and more raw friendly.  Here is my version! 

Coconut Almond Cookies with Lemon Cheesecake Frosting

(Cookies) 

1 cup raw almonds, soaked for 4 hours

1 1/2 cups unsweetened coconut

1/4 cup coconut oil

1/4 cup pure maple syrup*

1/4 cup agave

Process soaked almonds in a food processor. Add remaining ingredients and mix well. Scoop cookie dough with a 1 T stainless steel scoop onto nonstick dehydrator sheets. Flatten dough into a cookie shape. Dehydrate at 105 degrees for approximately 12 hours, turning half way.  

(Frosting)

1 cup cashews, soaked for 4 hours

1/4 cup agave

1/2 cup lemon juice

zest of 2 lemons

1/3 cup coconut oil

1/2 t pure vanilla extract

1 T nutritional yeast

pinch of Himalayan salt

Combine all ingredients in a Vitamix and blend until smooth. Place frosting in fridge to get cold and firm. Place a spoonful on cookie before serving and top with fresh raspberry if desired.

*maple syrup is not raw but sometimes used in raw food preparations.

Sweet & Tangy Winter Salad

This salad is packed with produce that is in season during the winter months, it is full of flavor and it keeps well in the fridge for several days.

Sweet & Tangy Winter Salad

1 1/2 cups green cabbage, chopped

1 1/2 cups broccoli, chopped

1 1/2 cups cauliflower, chopped

1 1/2 cups carrots, chopped

1/2 cup raw cashews

1 apple, chopped (honeycrisp or pink lady preferred)

1/2 cup citrus dill vinaigrette

Mix all ingredients and serve! 

"Cheezy" Queso Dip

My husband and I both LOVE a good queso! This version has no dairy and tastes just like our favorite restaurant version! I adapted this recipe from one at simplehealthytasty. It is such a versatile dip- perfect as a queso dip with organic corn chips. (I also like to add fresh cilantro and tomatoes on top!) It is also delicious on taco salad, burritos, nachos, veggie sandwiches and to dip raw veggies in!

 "Cheezy" Queso Dip

1/2 cup nutritional yeast

1 1/2 cups raw cashews

1 yellow or red bell pepper, seeds removed

juice from one lemon

1 t minced garlic

3/4 t Himalayan salt

1/4 t cumin

1/4 t chili powder
1/4 t dried oregano

1/2 cup water

Mix everything in a Vitamix and blend until smooth and creamy.

Asian Broccoli Quinoa

I adapted this recipe from greensmoothiegirl. It is amazingly delicious and leftovers are great! I love all the Asian flavors with the quinoa! 

Asian Broccoli Quinoa

1 T coconut oil

1 yellow onion, chopped in food processor

3 cloves garlic, minced

1 yellow bell pepper, chopped in food processor

2 cups water

2 t veggie broth powder

1 T pure maple syrup

1 T rice vinegar

juice and zest of 1 lemon
juice and zest of 1 orange

1/2 t Himalayan salt

1/4 t fresh cracked pepper

1/2 cup sun dried tomatoes, chopped

4 cups broccoli, chopped

1 cup quinoa, rinsed

1 cup raw cashews

Heat oil in saucepan. Add onions and garlic and saute until translucent. Add peppers and saute a couple minutes. Add remaining ingredients except cashews and simmer covered approximately 20 minutes or until broccoli is tender. Toss cashews in right before serving! Enjoy!

Citrus Dill Vinaigrette

Citrus Dill Vinaigrette

1 avocado

1/2 c EVOO

zest & juice of 2 lemons

zest and juice of 2 oranges

1/4 c unpasteurized apple cider vinegar

1/4 c fresh dill

2 T raw honey 

1 T spicy mustard

1 t minced garlic

Mix all ingredients in Vitamix until mixed well. Makes approximately 2 cups. This is so sweet and tangy- the perfect combo for a salad dressing! Watch for a yummy winter salad I made with this dressing! 

"Better Than" Ranch Dip

Every child and adult loves a good ranch dip.  I have been striving to make one that tastes similar to my favorite brand, but with much healthier ingredients and NO MSG!! This is pretty close...my daughter told me it was "better than" our old ranch dip, so hence the name!

"Better Than" Ranch Dip 
8 oz sour cream
1/2 t dill weed
1/2 t dry chives
1/4 t onion powder
1/4 t garlic powder
1/4 t dry parsley
1/4 t dry oregano
1/4 t celery seed
1/4 t Himalayan salt
1/8 t black pepper
zest of one lemon
Mix everything in a bowl with a wire whisk and serve. Keeps well in the fridge. My children will gobble up raw veggies if I serve it with this special dip!

Asian Mushroom Lettuce Wraps

My dad made me some delicious chicken mushroom lettuce wraps for my birthday. That was the inspiration for these yummy lettuce wraps. I made them for my husband and he gobbled them up!

Asian Mushroom Lettuce Wraps

butter lettuce leaves

cilantro, chopped

mango, peeled and diced

yellow bell pepper, chopped

(Filling)

1 T coconut oil

3 green onions, chopped

1/4 c water chestnuts, chopped

1/4 cup bean sprouts, chopped

8 oz shitake or baby bella mushrooms, chopped

1/4 cup raw cashews

1 T rice vinegar

2 t Bragg liquid aminos

pinch pepper

Heat oil in pan. Saute green onions for a couple minutes. Add remaining ingredients and saute until mushrooms are tender. Scoop filling into butter lettuce leaves and garnish with desired toppings.  

Naturally Leavened Rosemary Focaccia Bread

This is a fun version of focaccia bread I made using naturally leavened dough. Super yummy!

Naturally Leavened Dr. Dough Master Recipe
1/3 cup (80 g) natural leaven
1 1/3 cups (313 g) water
1 1/2 t (8 g) salt
4 cups (475 g) whole grain flour

Instructions for Naturally Leavened Rosemary Focaccia Bread
3 T extra virgin olive oil
1/2 t garlic powder
1/2 t onion powder
2 T fresh rosemary or 2 t dried rosemary

Step 1: Make your leavening the night before. In the morning, check to make sure your leaven is bubbly, light and at peak performance. This is crucial when you are making bread. Mix all ingredients together until well combined. You can mix it by hand or in a stand mixer. You can knead the dough for a bit if you like, but it is not necessary. Let the dough rest, covered with a wet towel and bowl, at room temperature, for 4-10 hours.

Step 2: Roll out dough slightly larger than a 12" x 18" baking sheet. Pour EVOO in pan and then place dough in pan, then flip once so the other side is oiled. Press dough into edges of pan. Sprinkle with seasonings. Cut with pizza cutter into 15 pieces, 5 long and 3 wide. Cover and let rise until fluffy and nearly double in size, approximately one hour.

I got this awesome baking sheet and lid which helps with the rising process.

Step 3: Preheat oven to 425 degrees. Bake for 10-12 minutes or until lightly browned. We served the hot bread with basil pesto and a mixture of EVOO, balsamic vinegar, and freshly cracked pepper.

Mediterranean Quinoa

 

Quinoa is a complete protein that contains all nine essential amino acids. It is a gluten free grain-like seed full of fiber, protein, and many other helpful minerals. Plus, you can cook it relatively fast which is always nice. I have been making a lot of quinoa lately for those reasons! This dish is full of Mediterranean flavors and is delicious warm or cold. Enjoy!

Mediterranean Quinoa

2 cups water

1 cup quinoa, rinsed

1 cucumber, peeled seeded and chopped

2 medium tomatoes, chopped

1/2 cup artichoke hearts, chopped

1/2 cup kalamata olives, chopped

(Dressing)

1/3 cup EVOO

2 T balsamic vinegar

zest and juice of one lemon
1/2 T pure maple syrup

1 garlic clove

1/2 t Himalayan salt

1/4 t freshly cracked pepper

1 t Tuscan seasoning (or Italian seasoning)

Bring the water and quinoa to a boil in a pot.  Turn heat down and simmer for 10-15 minutes or until quinoa is soft and all liquid is absorbed. In the meantime chop all veggies and add to large bowl. Mix dressing ingredients in Vitamix until blended well.  Add the dressing and quinoa to bowl and mix well. You can serve warm or cool in fridge and serve cold.

Spiced Hot Cacao

This recipe is adapted from mynewroots. Raw cacao and maca powder are huge super foods, as well as the spices that are added to this unique drink. Cacao has more antioxidant flavonoids than any other food. Cacao promotes cardiovascular health and protects from environmental and metabolic toxins. Cacao also raises neurotransmitters in our brains to create a more positive mood and is full of essential minerals. Maca is thought to increase energy and libido, as well as regulate hormones. Maca also provides an abundance of vitamins, minerals, and amino acids. 

Spiced Hot Cacao

2 T raw cacao

1/2 T maca powder

1 1/2 T coconut sugar

pinch ginger powder

pinch cinnamon

pinch cayenne pepper
pinch Himalayan salt 

1 1/2 cups water
whipped coconut cream (optional)

Boil water on stove. Mix everything except water in a separate bowl with a wire whisk.  Add mixture to  water and stir until combined well. Serve with a dollop of whipped coconut cream on top if desired.

Crispy Potato Rounds

 These are a combination of oven fries and chips, but homemade and MUCH healthier! They are perfect to combat your cravings for something a little salty and crunchy!! My family just gobbles them up...you might have to make more than one batch!

Crispy Potato Rounds

3 white potatoes, peeled and sliced 1/4" thin

1-2 T coconut oil

Kirkland no-salt seasoning
Himalayan salt

Preheat oven to 400 degrees. Smear a little of the coconut oil directly on the baking sheet. Mix the potatoes and the rest of the coconut oil in a bowl until they are covered well. Line potatoes on baking sheet and sprinkle with seasonings.  Bake 25 minutes. Turn potatoes over and bake additional 10 minutes or until lightly browned and crispy.

 

Creamy Almond Milk Green Smoothie

This is my children's current favorite green smoothie. It is perfect for children or someone who is just starting to make green smoothies because it has almond milk instead of water and dates for added sweetness. It is creamy and delicious!!

Creamy Almond Milk Green Smoothie

1 1/2 cups unsweetened almond milk

3 cups (tightly packed) spinach

1 frozen banana

10 frozen strawberries 

1/4 cup dates

Add everything to Vitamix and blend until smooth and creamy. Makes one quart.

Mexican Lentil Stew

 
I love lentil soup...it is inexpensive to make, very hearty, I nearly always have the ingredients on hand, and the best part is that it is even better the next day! I made a big batch Monday evening for dinner and then we had leftovers throughout the week for lunch! It takes some time, but overall easy to make. The Mexican spices are perfect and very tasty!

Mexican Lentil Stew

2 cups water

1/2 cup brown rice

1/2 cup red lentils

1/2 cup green lentils

1 T coconut oil

2 large onions, chopped (food processor)

3 garlic cloves, minced  (food processor)

3 carrots, chopped  (food processor)

5 celery stalks, chopped  (food processor)
2 t Himalayan salt

1/2 t black pepper

1/2 t paprika

1 t cumin

1 t dried oregano

1 t dried thyme

1 T red wine vinegar

1 8 oz can tomato sauce (no sugar or salt added)

1 T vegetable broth powder

6 cups water

In large pot, bring 2 cups water and rice to boil. Simmer 20 minutes. (I like to set a timer.) When rice is done simmering, add lentils to the pot and simmer for 10 minutes. In the meantime, heat coconut oil in large saute pan. Process the onions and garlic in a food processor. When pan is hot, add onions and garlic and cook until translucent, approx 5 minutes. Process carrots in the food processor until very small and add to onion mixture. Do the same for the celery. Add seasonings and saute everything for 5-10 minutes, stirring occasionally. When lentils are done, add veggie mixture to pot, along with the vinegar, tomato sauce, vegetable broth powder and additional 6 cups water. Stir everything well and bring to a boil. Simmer covered, stirring occasionally for 45 minutes or until rice and lentils are tender. I like to turn off the heat next and just let the stew sit on the stove for about 30 minutes before serving so it gets thick! It is even better the next day! Note:start making this soup about 2 hours before you want to eat it! (Approx 45 minutes prep/cooking, 45 minutes simmering, 30 minutes resting.)

Chocolate Super Foods Green Smoothie

I have been concocting the perfect "chocolate" green smoothie for awhile.  I wanted it to be chock full of super foods, as well as have that delicious chocolate taste. It is packed with SUPER FOODS (foods that are extremely healthy and contain an abundance and variety of vitamins, minerals, and other health boosting elements) and is perfect for February, the month of chocolate...but without the sugar, dairy and unhealthy fat commonly associated with chocolate! Here are the SUPER FOODS in my chocolate green smoothie!

Kale-abundant in phytochemicals, substances associated with the prevention of cancer, diabetes, cardiovascular disease, and hypertension; helps oxidize cholesterol; boosts DNA repair in cells; contains 45 different flavonoids which provide antioxidant and anti-inflammatory benefits. (Costco sells a huge 1.5 lb bag of organic baby kale and this is what I use!)

Flaxseed-some call it the most powerful plant food on the planet; linked to decreasing depression and anxiety; promotes cardiovascular health; 70 times higher in the cancer-preventing compound lignans (chemical compounds that act as antioxidants) than any other food; full of heart healthy omega-3 essential fatty acids; packed with soluble and insoluble fiber; aids in reducing inflammation problems (including asthma, allergies, and arthritis.) Using sprouted ground flaxseed makes it easier to digest, double the fiber, full of live enzymes, and higher in vitamin and mineral content.

Raw Cacao-contains more antioxidant flavonoids than any other food; promotes cardiovascular health; protects from environmental and metabolic toxins; raises neurotransmitters in our brains to create a more positive mood; full of essential minerals.

Raw Maca-stress fighting adaptogen used to increase energy, endurance and stamina; nourishes and supports the endocrine system; enhances libido, stimulates fertility, and regulates hormone; reduces chronic fatigue; provides an abundance of vitamins, minerals, and amino acids.

Raw Almonds-packed with heart-healthy fats and fiber; aids in lowering bad cholesterol and increasing good cholesterol; full of vitamin E and oils that may reduce the signs of aging; plays a role in weight loss without hunger; decreases risk of cancer, diabetes, heart disease, and Alzheimer's disease.

Chocolate Power Foods Green Smoothie

1 1/2 cups water

3-4 cups (tightly packed) organic baby kale

1 T sprouted ground flax seed

2 T raw cacao powder
1/2 T raw maca powder
1/4 cup raw almonds
1/4 cup dates
2 frozen bananas

1 cup ice (optional for thicker smoothie)

Place everything in Vitamix and blend until smooth. You can soak your almonds overnight for even more nutritional value.

Variations: use half spinach and half kale and 5 strawberries in place of one of the bananas.

Mediterranean Hummus Layer Dip

This is my new favorite dip!!  I was inspired by a recipe from pinfoody and decided to make my own version of course. It turned out amazing! I made it for Christmas Eve and New Years Eve and I'm already craving it again...looks like I will be making it soon!

Mediterranean Hummus Layer Dip
2 cups hummus
(Cilantro pesto)
one bunch cilantro, minus small handful
3 garlic cloves
1/3 cup EVOO
1/3 cup pine nuts
1/2 t salt
pinch pepper
(Veggie Layers)
1 cup grape tomatoes, halved
1/2 large cucumber, seeds removed, chopped
1/2 cup kalamata olives, finely chopped
3 pepperoncini peppers, finely chopped
small handful cilantro, chopped
paprika for garnish
 Spread hummus on large platter. Make cilantro pesto by adding all ingredients in a food processor and mix until blended. Spread over hummus. Top with tomatoes, cucumbers, olives, peppers and cilantro. Sprinkle paprika as a garnish. Serve with veggies, pita chips, flax crackers, etc. For Christmas I served it with this veggie Christmas tree and some other veggies!

Hummus Lettuce Wraps

 

Hummus Lettuce Wraps
Romaine lettuce
hummus
cucumbers, chopped
grape tomatoes, halved
olives, chopped (black or kalamata)
carrots, chopped
avocado, chopped
broccoli, chopped
sprouts
Wash and dry lettuce and cut off end.  Spread hummus on lettuce leaves and top with desired veggies.

CREAMY Hummus

I love hummus and have made many versions...this creamy one is my favorite so far!! I love the fluffy, smooth texture. It is delicious with veggies, sandwiches, pita chips, wraps, etc.

CREAMY Hummus

1/2 cup tahini
zest and juice from two lemons

1 can chickpeas/garbanzo beans (drained & rinsed)
1/4 c EVOO
3 cloves garlic

1 t salt

1 t cumin
1/4-1/2 cup warm water
In a Vitamix, combine the tahini and lemon juice/zest until creamy and smooth. Add remaining ingredients and blend, adding enough water for desired thickness.

Optional: garnish with paprika, cilantro, or EVOO.

Almond Cashew Cabbage Salad

I seem to make this cabbage salad a lot around winter time and especially the holidays! Instead of using white processed sugar in the dressing, I have used agave for sweetness.

Almond Cashew Cabbage Salad

(Dressing)

1/2 cup extra virgin olive oil

1/3 cup raw agave

1/3 cup rice vinegar

1 t Himalayan salt

1/2 t fresh cracked pepper

(Salad)

1 large head green cabbage, chopped

1 cup chopped celery

1 cup raw cashew pieces

1 cup raw almonds, chopped

2 T sesame seeds

2/3 cup steamed & shelled edamame (optional)

Mix dressing ingredients in a glass jar. Shake well and place in fridge until ready to serve. Add salad ingredients in bowl and mix with dressing right before serving.