Chef Johan's Raw & Tasty
Personal Raw Chef, and Raw Food Classes in Houston, Texas.
November 22nd, 2010 | 
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Ingredients
| 1 cup raw macadamia nuts 1 cup organic raisins 2 avocados, peeled and seeded 1 cup raw honey (you could use dates if you’re vegan) 1 vanilla bean (soak for an hour or so if it’s dried) 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon grated fresh or frozen ginger 1/2 teaspoon sea salt 1 cup water 4 cups (960 ml) raw pumpkin, peeled 4-8 tablespoons ground psyllium husks Pie shell of choice |
Directions
Soak the macadamia nuts in water overnight. Drain and rinse a few times.
Soak the raisins in water for 1-2 hours – no longer! We just want to soften them slightly.
Combine all ingredients in a blender except pumpkin and psyllium husks. I have an eight-cup Vita-Mix – which is pretty big – and I had to do this in two batches. Blend until the mixture is perfectly smooth.
Now is a good time to add the pumpkin. Blend until smooth.
Most blenders will not be able to handle blending in the psyllium husks at this point, so transfer the filling to a bowl and whip in the psyllium by hand. Once the psyllium is well combined, quickly pour into the pie shell. Refrigerate for a few hours until stiff; overnight if possible.
Posted in Dessert, Holiday Recipes, Raw Food Recipes | 
Tags: changing to a raw food diet, diet, free raw food recipes, raw diet, Raw diet recipes, Raw food cookbook, raw food cookbooks, Raw food diet, Raw food recipe, Raw food recipes, Raw Holiday Recipes, Raw Pumpkin Pie, raw recipes, Raw Thanksgiving Recipes | 
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Recipe: Raw Mulberry Jam Cookies
Summary: If fresh mulberries are not available you could use dried mulberries, just soak them in to rehydrate. You might like to try other berries [raspberry, strawberry, blueberry, blackberry] as filling possibilities, or one of these fruit fillings [peach, apricot, apple, or banana].
Ingredients
- 1 cup raw buckwheat groats, ground to flour 1 cup raw almonds, ground to flour ½ teaspoon sea salt [I used course grey sea salt] 1/3 cup raw agave nectar 1 tablespoon fresh lime juice ½ teaspoon organic vanilla extract 20 fresh mulberries
Instructions
- Grind raw buckwheat groats and raw almonds to a flour in a coffee grinder. Add the ground buckwheat groats and raw almonds to a food processor. If using coarse sea salt, grind it in a coffee grinder and add to the food processor. Pulse a few times to mix the flour and salt. Add the remaining ingredients – agave, fresh lime juice and organic vanilla extract. Process until the mixture forms into a ball. Remove the dough from the food processor bowl and place on a clean cutting board or flat surface. Roll out the dough with a rolling pin to about ½ inch thick. Using a cookie cutter or the mouth of a round jar, press into dough to form cookies. Peel away excess dough. Place fresh mulberries in a food processor and process until well mixed. Press down on the center of each cookie to form an indentation then fill with the mulberries jam. Use a spatula to lift the cookies from the surface and place on a dehydrator tray. Dehydrate 4 hours or to desired texture.
Diet type: Vegan
Diet (other): Gluten free, Raw
Number of servings (yield): 20
Meal type: dessert
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
Visit Purely Delicious Magazine for more delicious recipes
Posted in Dessert, Raw Food Recipes |
Tags: free raw food recipes, Raw food, Raw food diet, Raw food recipe, Raw food recipes, raw recipe, raw recipes, Recipe |
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Makes about 2 dozen servings
Ingredients:
1 1/2 C walnuts
1 1/2 C sulfite-free raisins or fresh pitted dates
1/2 C raw cacao powder
1/2 tsp. alcohol-free vanilla
pinch of sea salt
Preparation:
Combine all ingredients in a food processor and blend until smooth and balled up. Remove from bowl and press into square glass dish – alternatively, you can shape into one large quare block with your hands. Freeze until firm, then slice and serve.
Recipe provided by Purely Delicious Magazine – www.purelydelicious.net
Posted in Dessert, Raw Food Recipes |
Tags: raw, raw desert recipes, raw dessert, Raw diet recipes, Raw food diet, Raw food recipes, raw recipe, raw recipes, Recipe |
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Makes one 9″ pie, serving 8-10
Crust Ingredients:
3 C fine almond flour*
4-5 fresh medjool dates
2 T coconut oil
1/2 tsp. sea salt
Filling Ingredients:
2 small ripe avocados
1 banana
1 1/4 C juice from key limes (regular limes will also work fine)
1/2 C mango chunks
1/2 C agave nectar
1/3 C coconut cream concentrate or oil
1 1/2 tsp. vanilla
Preparation:
To make crust, place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.
To make the filling, process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer. I like to serve this topped with a little shredded coconut and mango chunks or slices.
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*Almond Flour is made when you grind almonds for making almond milk. Almond pulp is what is left over. After the grinding process, strain it as much as possible and dry it in your dehydrator. It is kept best in the freezer in an air-tight bag or container.
If you do not wish to go through this process, you are certainly welcome to just use ground raw almonds, but you won’t get the same fine texture on the crust.
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From the recipe files of TheRawTable.com
This cool and refreshing treat similar to Ben & Jerry’s Raspberry Sorbet is the perfect antidote to a hot summer afternoon.
Ingredients
12 ounces of organic fresh frozen raspberries
1 tbsp fresh organic lemon juice
1/4 cup dry red wine
1/4 cup organic raw blue agave nectar
1/2 cup of ice
Place ingredients into a high powered blender [like a vitamix]. Blend on high for 30 to 60 seconds until smooth and “mounds” start to form on top of the mixture. Do not overmix or melting will occur. Serve immediately or place in container in freezer.