Monday, July 27, 2015

Wednesday, June 24, 2015

Polka Dot Blueberry Cookies

Recipe Author: 
Beautiful on Raw
Easy to make nut-free cookies with blueberries are perfect as a grab-and-go snack for the whole family. Double the recipe and bring a big batch of them to a picnic or a potluck.
  • 2 ½ cups sprouted buckwheat
  • ¾ cup raisins
  • ½ cup fresh blueberries, plus a handfulmore for polka dots
 Place buckwheat, raisins, and ½ cup of the blueberries into a food processor and blend well. Spoon out blobs of the mix, place them on Paraflexx dehydrator sheets, and form them into cookies. Cut extra blueberries in half and place those halves on top of the cookies to make polka dots. Dehydrate for about 8-10 hours, removing the Paraflexx sheet once the cookies firm up on the outside, and placing them directly onto the mesh trays. Dehydrate until the desired texture is reached.
Note: Preparation time is 15 minutes plus time for sprouting and dehydrating.

Banana Split in a Jar

Recipe Author: 
Beautiful on Raw
Blended frozen bananas create a perfect texture for raw vegan “ice-cream,” and, when combined with berries, offer an exceptionally healthy treat for hot summer days.
Ingredients for ice cream:
  • 6 frozen peeled bananas, cut into chunks
  • 1 cup pineapple, peeled and chopped
  • 1 cup blueberries
  • 1 cup cherries, pits removed.
To serve:
  • 3 bananas, peeled and sliced
  • 3 cherries
  • 3 tsp unsweetened dry coconut
  • 3 Tbsp raw Spanish peanuts, chopped.
Using a food processor or blender, make 3 types of ice-cream: banana pineapple, banana blueberry and banana cherry. To do this, just combine 2 frozen bananas with the pineapple, and then do the same with 2 frozen bananas and the blueberries, and then with the cherries accordingly. Transfer into separate bowls, cover, and place in the freezer while making the rest of the flavors.
Assemble the banana splits in pint-size jars shortly before serving. Place 3 or 4 tablespoons of each flavor in layers in the jar, separating them with slices of banana. You can slide banana pieces along the glass walls, too, for a different effect. To top the ice-cream off, sprinkle with 1 Tbsp of peanuts, 1 tsp of coconut, and add a cherry. The ice-cream will keep in the refrigerator for about an hour.

Kale Buckwheat Burger Sandwich

Recipe Author: 
Beautiful on Raw
Make a few of these raw-vegan buckwheat burgers on the weekend, and you’ll have some quick, easy, and filling sandwiches to eat for lunch on weekdays.
Ingredients for burgers:
  • 1 ½ cups sprouted buckwheat groats
  • 2 carrots, grated
  • 1/4 cup flaxseeds, ground in a coffee grinder
  • 2 garlic cloves, finely chopped
  • ½ tsp. ground cumin
  • ½ tsp. Celtic sea salt
  • 1 tsp. ground coriander seeds
  • 2 tsp. dried dill weed.
Ingredients for sandwiches:
  • a handful of herbs to taste (parsley, cilantro, dill, etc.)
  • a few dinosaur kale leaves
  • 1-2 tomatoes
  • ½ red onion
  • 2 avocados, peeled, pit removed
  • 1 -2 Tbsp fresh lemon juice
  • Celtic sea salt to taste.
Prepare the burger mix by blending buckwheat, carrots, garlic, cumin, coriander, and salt in a food processor until well ground and mixed. Transfer to a bowl. Add ground flax seeds and thoroughly mix in with a spoon. Form the burgers, using your hands or a round cookie cutter. Sprinkle them with dried dill, and place on a Teflex sheet in the dehydrator at 40ยบ F for 6 to 7 hours, transferring the burgers directly onto the mesh sheets after an hour or two. While the burgers are in the dehydrator, mash avocados with a fork, add lemon juice and sea salt to make an avocado spread. Cut onions into rings and slice tomatoes. Cut kale leaves into pieces in sizes slightly bigger than the burgers, trimming off any thick stems. To assemble the sandwich, place a kale leaf on a serving plate, spread some of the avocado mixture, add onion, burger, tomato, and cover with another piece of kale. Tuck in some herb sprigs. Enjoy.
Note: Preparation time is 30 minutes, plus time for soaking, sprouting and dehydrating.