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.