Lately, smoothies have been my breakfast of choice. They take very little time to make. They’re super healthy. The mess is quick to clean up. And, if I’m running late, it’s easy to take to class.
I’ve been experimenting with a variety of ingredients: frozen fruits (strawberries, mangoes, raspberries, peaches, bananas, etc.), nuts (cashews, pecans, almonds), and liquids (coconut water, almond milk, chlorophyll).
I’ve also been trying out smoothies with greens. This morning I had a smoothie with spinach. It took a while to get used to the idea of blending vegetables with the fruit. Bryan told me I was weird for blending spinach and strawberries. That’s ok, more delicious smoothie for me!
This particular smoothie turned out really well. It may not look particularly pretty, but I assure you it was tasty.
Strawberry and Cashew Smoothie
- 1 ½ cups frozen strawberry slices – approximate cost $1.50
- ¼ cup raw cashews – approximate cost $0.50
- 1 teaspoon of chlorophyll – approximate cost $0.10
- 1 ½ cups almond milk – approximate cost $1.00
- Blend strawberry slices, cashews, chlorophyll and almond milk until smooth.
- Serve immediately and enjoy!
Makes 2 servings (approximate cost: $1.55 per serving).
Posted by Amber on February 20, 2012
I’ll be participating in a bake sale tomorrow, with the proceeds being donated to a local charity. You might have noticed from the nature of my posts, I don’t often bake sweets. Honestly, because I rarely follow a recipe step-by-step the result usually isn’t quite right. At first, I thought it might be nice to prepare some finger foods such as dumplings or other such appetizers. Being that I would have to prepare this on a weeknight, I ruled out that option as too time consuming.
Then, I looked to the Raw Cooking Workshop that I attended at the beginning of the month. I sifted through the recipe book that Renee prepared for us, but nothing was quite what I was looking for. As my mind drifted and I began looking forward to a weekend shopping trip at the market, I found my inspiration: it’s apple season! I will make something with apples. What can I make with apples? Apple pie, apple sauce, apple crumble, baked apples, candied apples… the options seemed endless. However, I still liked the idea of making a raw dish.
Apple crumble seemed like the least intensive item to prepare on a weeknight. I searched the Internet for “raw apple crumble” and found two recipes that seemed appropriate: Raw Apple Crisp from Raw Food Passion and RAW Vegan Apple Crisp from A Taste of Raw. I ended up taking suggestions from both recipes and came up with the following recipe for apple crumble.
Raw Apple Crumble
Adapted from Raw Food Passion and A Taste of Raw
- 2 cups raw nuts (any combination, 1 used ½ cup walnuts, 1 cup almonds, ½ cup cashews, could also include pecans, sunflower seeds, etc.) – approximate cost $4.00
- 1/2 cup unsweetened shredded dried coconut flakes – approximate cost $1.00
- 8 (about a ½ cup) medjool dates, soaked and pitted – approximate cost $2.00
- 2 tablespoons of agave nectar – approximate cost $0.25
- 4-6 apples (I used Macintosh), cored and thinly sliced – approximate cost $3.00
- 1 lemon, squeezed/juiced – approximate cost $0.50
- 1/2 cup raisins, soaked – approximate cost $0.50
- 2 teaspoons of cinnamon – approximate cost $0.10
- ½ teaspoon of ground nutmeg – approximate cost $0.05
- 2 tablespoons of agave nectar – approximate cost $0.25
Preparing to make this dish
- Soak the medjool dates and raisins for 2-3 hours or until softened.
- Core and slice apples into thin pieces. (This can be done with a paring knife and a lot of patience, or much more quickly using a food processor).
Prepare the filling
- In a large mixing bowl, toss the sliced apples with lemon juice and agave nectar, then set aside.
- Let the mixture marinate on the counter for 1-2 hours.
- Add the cinnamon, nutmeg and raisins to the apple mixture and mix well.
Prepare the crumble
- Place nuts and coconut in a food processor (or blender) and process until coarsely ground.
- Add dates and process until the mixture begins to stick together.
Assembling the dish
- Press the crumble into 8″ square glass baking dish to make an even and solid crust.
- Drizzle the crust with 2 tablespoons of agave nectar.
- Pour the apple filling mixture over the crumble and arrange into a mostly even layer.
Enjoy immediately or chill and save later. Serve at room temperature or warm it slightly in an oven turned to its lowest temperature with the door propped open.
Makes 9 servings (approximate cost: $1.29 per serving).
Posted by Amber on October 26, 2011
At the raw cooking workshop, we prepared raw chocolate truffles with cashew kream. I’m usually note a huge fan of sweets, but the tartness of the lemon in the sauce made it taste refreshing. This was very enjoyable!
Raw Chocolate Truffles with Cashew Kream
Recipe by RAW food chef Renee Shaidle
- ½ cup walnuts
- ½ cup almonds (soaked and dried)
- 1 cup of dates
- ½ cup shredded coconut
- 2 tbsp raw cacao
- 1 tsp vanilla
- 1 tsp sea salt
- Dash of cinnamon
- 1 cup cashews
- 1 lemon, squeeze
- 2-3 tbsp agave
- In a food processor, blend walnuts and almonds for about 30 seconds.
- With the food processor still running, add coconut, cacao, salt, cinnamon, and vanilla.
- When the ingredients are well mixed, add the dates to create a sticky consistency. Continue to process until all ingredients are mixed well.
- Divide the mixture into 1 tsp portions. Roll each portion into a ball.
- Blend the cashews, lemon, and agave until it forms a smooth icing-like consistency.
Putting it all together
- Serve the truffles with the cashew kream drizzled on top.
If you’re interested in Renee’s raw food cooking class, see her website: http://beliveonline.com/events or, if you want raw cooking without the work, check out Marbles restaurant in Uptown Waterloo.
Posted by Amber on October 4, 2011