TGIF… And yes I did disappear for a while but I am back with some Amazing looking recipes I can not wait to try!
I am constantly trying to eat better, so recently I have been eating a lot of RAW foods, unfortunately do to my kitchen renovations I have not tried any new foods recently, so this recipe I cant wait to try, the day I can use my kitchen I am wasting NO time… Forget un- packing, that will come after I have eaten a healthy meal and build up my energy. So below is the Raw meal I plan on cooking for my family, I have also included a desert I would like try.
The term “raw food diet” refers to the consumption of foods that haven’t been cooked or treated at temperatures above 105-115 degrees. Above this temperature food and especially the enzymes in the food begin to degrade. Therefore adding a greater percentage of raw foods into your diet can have amazing health benefits. Whether you eat 100% raw, high raw with some cooked or just some raw, no matter where you stand, I think we can all agree that consuming more fresh greens, vegetables, fruits, fats, sprouted nuts / grains, fermented foods and proteins is an excellent way to reach or maintain your optimal health.
You have to choose your own path, one that resonates with your own body. All cooked food is deficient in enzymes, furthermore cooking food changes the molecular structure and some people feel that it renders it toxic. Enzymes are a necessary part of our diet and assist in the digestion of foods. And are thought to be the “life-force” of food. Somebody once pointed out to me that if you put a raw carrot and a cooked carrot in the ground the raw one can grow whereas the cooked one can’t. So this might be a little esoteric but whatever it is in the raw one that makes it so it can grow, that “life-force”, when you eat raw you get that in your food. Also our bodies are incapable of creating most enzymes and must get them from what we eat, so why not eat as many as possible?
Spicy Lemon Pepper Zucchini Pasta with Broccoli
The key to this dish is balancing the salt, lemon juice, and oil. You want enough oil to distribute the flavors over the zucchini, but not so much oil to where it is pooling on the bottom of your bowl. You want just enough to coat the zucchini and no more. The salt and the lemon juice should even each other out; you should taste both without either being overwhelming. Start with 1 tsp of the lemon juice and then add the salt to taste.
- 1 medium to large zucchini, spiralized
- 2 tsp cold pressed olive oil, to start
- 1 1/2 cups Fresh Broccoli Florets
- 1/4 cup sliced sun-dried tomatoes (oil packed)
- 1/2 tsp Hot Red Pepper Flakes
- 1 tsp Fresh Lemon Juice, or more to taste
- 1-2 Pinches Sea Salt, or to taste
- Black Pepper, to taste
- Lemon Zest, for garnish, optional
- Spiralize your zucchini, creating “noodles”. If you don’t have a spiralizer you can use a potato peeler. It won’t offer the same texture but it won’t effect the flavor either. Sprinkle salt on your “noodles” and let them soften while you gather all the other ingredients today. The salt will help to release water from the zucchini, which will soften it. This isn’t necessary if you are short on time or want more of a crunch.
- Chop the broccoli florets in to small pieces.
- Slice the sun-dried tomatoes. If you don’t use oil packed sun-dried tomatoes you might want to soak them in some water to soften them up a bit.
- Combine the sun-dried tomatoes (drained of liquids), broccoli, red pepper flakes, lemon juice, salt, and oil. Toss to coat.
- Plate and grind fresh black pepper over the top, adding lemon zest if desired. Serve immediately.
White Chocolate Caramel Cheesecake
- 1 3/4 cup dry almonds
- 5 Tbsp cacao powder
- 3 1/2 oz date paste (weight) = 1/4 cup
- 1 tsp liquid vanilla
- 1/8 tsp salt
- You will be using your food processor for the crust.
- Add to the FP, the nuts, salt, vanilla and 1/2 the amount of date paste.
- Process all ingredients until the crust starts to rise on the sides of the bowl. Be sure to stop and scrap the sides down.
- Repeat a few times until the nuts are broken down well.
- Add the remaining date paste and continue processing until the mixture is consistent. The final crust dough should hold together when you pinch it between your fingers.
- Assemble the Springform pan with the bottom facing up. Opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip). Lightly grease the pan with coconut oil.
- Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press to hard it might stick, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you.
- Set aside while you make the cheesecake batter.
- 3 cups of soaked cashews (for a min. of 2 hours)
- 2 cups almond milk
- 3/4 cup raw agave syrup
- 1 tsp liquid vanilla
- 3 Tbsp fresh lemon juice
- 1/4 tsp salt
- 3 Tbsp lecithin *added at the very end*
- 1/4 cup coconut oil
- 1/2 cup raw cacao butter
- Add to the blender all of the ingredients except for the coconut oil and lecithin. These will be added towards the very end.
- Blend until nice a creamy. This can take 3-5 minutes.
- Stop the blending and add the coconut oil and lecithin . ** Lecithin – you can use sunflower liquid lecithin or the soy granules lecithin, but it will need to be ground to a fine powder. Buy non-GMO!*
- Resume blending until all is well incorporated.
- Pour the batter into the Springform pan alternating with blobs of chocolate and caramel sauce. Fill to the top.
- Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
- Decorate to your liking! Best to keep cheesecake chilled up until serving and put left-overs back into the fridge.
Chocolate Ganache Recipe
Yield: 1 cup
- 3/4 cup raw agave syrup or maple syrup
- 3/4 cup cocoa powder or raw cacao powder
- 1/3 cup virgin coconut oil, melted
- 1/8 tsp plus a pinch salt
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- It works really nice to place the ganache in a squeeze bottle.
- 1/2 cup of raw almond butter
- 1/2 cup maple syrup or raw agave syrup (maple syrup isn’t raw)
- 1/2 cup date paste
- 2 tsp vanilla extract
- 1/8 tsp salt
Preparation for caramel sauce:
- Place all ingredients in a high powdered blender and process until smooth.
- Stop occasionally to scrap the sides down.
- It works really nice to place the caramel sauce in a squeeze bottle.
- Store any extra in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.
I will let you know how mine turns out when my Kitchen is functional again. Until then if you give these recipes a try before me let me know what you thought of them, Check out my favorite RAW websites!
Have a fabulous weekend!