raw | The Sweet Life

Raw Flax Crackers

January 8, 2013 16 Comments

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Somehow I managed to spend most my day in the kitchen. Eden, who has become fascinated with books and blocks, busied herself on the living room floor, sometimes laughing out loud and other times quizzically staring into her world. In the middle of batches of Raw Chocolate Ganache Thumbprint Cookies and Cashew Sour Cream I peeked over, amazed at this kid that seems only just born. Together we taste tested food and as I made adjustments to recipes I explained to her what I was doing in hopes that some day she will share my love for creating food.

It was a good day.

For dinner tonight we ate Raw Taco Salad (recipe to come) with these flaxseed crackers I made over the weekend. Eden has been very interested in all this new food. She explores the tastes and textures with a skeptical look and although I know she would rather her comfort foods: soy yogurt, tofu, and oranges, she bravely tests out these new foods with us.

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Raw Flax Crackers
makes three trays off dehydrated crackers (about 40-50 crackers)

2 cups flax
3 cups water
1 cup califlower, chopped
2-3 cloves garlic
2 tbsp onion, chopped
2 tbsp Braggs amino acid

In a bowl combine 2 cups water with 1 1/2 cup flaxseeds. Let sit, covered, for 1 hour until flaxseeds become gooey and gelled together.

In a food processor blend the remaining 1 cup of water and 1/2 cup flaxseeds with cauliflower, garlic, onion, and Braggs. Process until smooth. Add to flaxseeds and water and stir together to combine. Cover for an additional 30 minuts.

Spread flaxseed mixture evenly onto three dehydrator texflex trays. Set to 110 and dehydrate until desired crispness, approximately 10 hours.

Break apart and enjoy with some Raw “Tuna” Salad or your favorite spread.

Store in an airtight container at room temperature.

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Raw Tuna Salad

January 7, 2013 7 Comments

I have decided to make this Raw Week at The Sweet Life. Struggling in the second week of Back-to-Health January, I choose to refocus with whole, unprocessed, real foods. Besides, raw food has occupied my mind recently as I have been hard at work on my first ebook; a cookbook featuring some delicious raw desserts.

SPOILER ALERT:

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But more on that later…

Over a leisurely weekend of hanging with family, lots of naps, some cooking, and helping my mom on her new blog, I threw together this Tuna Salad. I love this recipe because it is so quick to make and easily provides lunch for a week.

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Adapted from The Complete Book of Raw Food by Lori Baird

Raw Tuna Salad
makes about 6 cups

2 cups walnuts, soaked overnight and rinsed
2 cup carrots, chopped
1/4 cup raw tahini
3 tbsp lemon juice
1 cup celery, chopped
1/2 cup yellow onion, chopped
2-3 garlic cloves, chopped
1/2 cup parsley
1/2 cup dill
salt and pepper to taste

Combine walnuts, carrots, tahini, and lemon juice in a food processor or powerful blender and combine it forms a rough paste. Depending on the strength of your processor, you may need to do this is two batches. Scrape mixture into a large bowl.

In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a few times until vegetables are blended to a small dice. Add to walnut carrot mixture and combine with a spatula. Salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 5 days.

Enjoy on a bed of green, in between bread, or with raw flax crackers (recipe to come).

Raw Tuna Salad with Flax Seed Crackers

Have you been journeying with me during Back-to-Health month? What kind of challenges have you faced? Have you made any recipes worth sharing?

It has been harder than I expected to get out of some of my bad holiday eating habits. I still want sweets at the end of every day (or meal) and I’ve been craving breads and carbs. Here’s hoping a week of raw foods will kick these holiday habits for good.

Raw Banana Bread Breakfast Bar

January 3, 2013 26 Comments

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January. What a fantastic time for change.

I used to think New Years Resolutions were a bit silly. They are usually impossible to keep and allow the excuse to shrug off self-control and indulge without limits during the end of the year. Resolutions, at least for me, encouraged an all or nothing lifestyle when perhaps what I needed most was moderation.

However, as in so many other ways, I have changed. A fresh start is sometimes exactly what is needed to bring on the change we desire. For years my husband thought about transitioning to a vegan diet, and finally he decided 2013 was the year. With at least 6 weeks to marinate on what this actually looked like, he mentally prepared himself so that when the calendar changed from December 31, 2012 to January 1, 2013, he was ready.

For me, this year is about health. Turning 30 and giving birth in the same year took quite a toll on my body. I ache in new ways, I carry new weight, I tire easily, I even process food differently. This last year has made me aware that in order to continue to feel young, I need to take deliberate steps towards healthy living. So as I said in the other day this month is all about health. With a commitment to eat 50% raw, juice 4x a week, eat gluten-free & refined sugar free, I hope to see improvement in my energy and strength.

I started of by making these Raw Banana Bread Breakfast Bars. Full of only good, whole foods and healthy fats, these are a great way to start the day and the year.

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Raw Banana Bread Breakfast Bars
makes (12) 1×2 bars

3 bananas, dried (about 1 cup, packed)
1 1/2 cups pecans
4 large madjool dates, pitted
1/4 tsp salt

1 cup rolled oats
1/2 cup pecans

Slice the bananas about 1/8th inch and dehydrate. This can be done on a parchment-lined baking sheet, baked at 175 or in a food dehydrator, each for 2-3 hours. Once bananas are dried but still bendable, remove.

In a food processor or powerful blender, mix together dried bananas, 1 1/2 cup pecans, dates, and salt until it forms a smooth paste. Add oats and remaining 1/2 cup of pecans and blend until well combined.

Place dough on a piece of parchment paper and press out to about 1/2 inch. Place a second piece of parchment on top of dough and roll smooth to about 1/4 inch thick, straightening the sides as you roll to form approximately a 6×12 rectangle.

Cut into 12 equal pieces and enjoy. Store in refrigerator for up to 5 days.

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Have you made any New Years Resolutions? Do you want to join in my back-to-health month of January?

Let me know how you are getting healthy in the new year.

Sugar-Free Chocolate Pumpkin Fudge

November 23, 2012 12 Comments

Thanksgiving is over. Right now all the stores are switching from Thanksgiving to Christmas decorations overnight and we will wake up with belly’s still full of tofurkey to the celebration of Christmas time. But wait, what about all those Thanksgiving leftovers? I would like to savor this holiday just a few days longer while munching on lentil loaves with mushroom gravy for lunch the next few days. And if you are anything like me and aren’t quite ready to say goodbye to the pumpkin, I have just the thing for you.

Before I dive into chocolate peppermint bark and salted caramel truffles, I have one last recipe to celebrate the fall harvest: Chocolate Pumpkin Fudge

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Sugar-Free Chocolate Pumpkin Fudge
makes 24

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt

1/2 cup coconut oil, melted

Chocolate Layer

1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt

1/2 cup coconut oil, melted

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Lightly spray a mini muffin pan and set aside.

In a food processor combine all the ingredients for the pumpkin layer other than the coconut oil. Blend until very smooth. With motor running, slowly add coconut oil. Process until combined.

Fill a piping bag or ziplock bag with the pumpkin fudge and pipe it into the mini muffin tins, filling up half way. Place in freezer while mixing the chocolate fudge.

Prepare choocolate layer in the same way you prepared the pumpkin. Note: the coffee in the recipe does not add a coffee flavor, it just makes the chocolate darker and richer. Pipe the chocolate on top of the chilled pumpkin layer, filling to the top. Return to freezer for 1 hour or until hard.

When ready to remove, run a sharp knife around the edge. Using the knife as a lever, pop the fudge out from the bottom. Let thaw 15-20 minutes before eating. Store in refrigerator for 5 days or freezer for up to a month.

Enjoy!

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I hope everyone had a thankful Thanksgiving! What was the best thing you ate yesterday?

I had a tie. Between my mom’s sweet potatoes with toasted hazelnuts and my chocolate pumpkin mousse cake, I just couldn’t decide.

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets Tagged With: candy, chocolate, fudge, gluten-free meals, pumpkin, raw, sugar-free, sweets

Raw Pecan Pie Tartlets

November 11, 2012 46 Comments

I love pecan pie. That sweet, gooey filling that kind of melts in your mouth, bursting with hints of caramel and nuts. I am all about enjoying the decadence of a slice once and awhile. But once in awhile is just not enough and so a healthier version was in order.

So I present this RAW PECAN TARTLET. Entirely gluten-free, sugar-free, soy-free, and of course dairy-free. In fact this pecan tartlet is made with only THREE ingredients (okay, four if you count salt). And it is so easy you won’t believe how truly delicious it is.

Did I mention they take about 10 minutes to put together?

Raw Pecan Tartlets

makes (2) 4” tarts or (18) mini tartlets
* double the recipe to make (1) 9” tart

Walnut Tart Shell
1 3/4 cup walnuts
3 dates
pinch of salt

Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
about 1/2 cup pecans

In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.

edit: several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

What’s your favorite Thanksgiving Dessert? Have you decided what your making for dessert this year?

I think if I absolutely had to choose, I would go for a classic pumpkin pie or perhaps my pumpkin pecan cheesecake. Best case senario: a ~~small~~ slice of pumpkin, a ~~small~~ slice of pumpkin pecan cheesecake, and a ~~small~~ slice of pecan.

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets, sweets Tagged With: dessert, gluten-free meals, pecans, raw, sugar-free, tarts, Thanksgiving

Raw Carrot Cake Bites

November 4, 2012 62 Comments

Happy November!

I am just coming down from a chaotic wrap-up of October, but feel calm and excited as November gears up and I delve into the season of holidays, families, delicious food, homemade gifts, and more. I have a lot of new things planned for the upcoming months so keep your eye on The Sweet Life!

To start with, I have begun a month long food challenge. Perhaps bad timing considering Thanksgiving is around the corner, but challenge: accepted. Additionally to eating 100% vegan, I will be cutting out gluten and refined sugar. Are you ready for wholesome and delicious recipes that everyone can enjoy? I will be posting a lot of Thanksgiving recipes with my new stricter restrictions, so pass on the word to anyone who is facing cooking and/or dietary challenges this upcoming holiday.

For the first recipe of the month I have these delicious raw Carrot Cake Bites inspired by this recipe.

Raw Carrot Cake Bites
vegan. gluten-free. grain-free. refined sugar-free
makes about (15)1 x 2 inch bites

Carrot Cake

2 1/2 cup shredded carrots (about 3-4 large carrots)
1 cup raw walnuts
1 cup pitted dates
1/2 cup unsweetened shredded coconut
3/4 tsp cinnamon
1/2 tsp nutmeg
pinch of salt

Cashew Cream Frosting

1 cup raw cashews, soaked overnight
1/4 cup water
3 tbsp raw agave nectar
1 tsp vanilla
juice of 1/2 lemon
pinch of salt
1/3 cup coconut oil, melted

walnuts and extra cinnamon for finish

Line a 9” springform pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan as shown below:

By hand or in a food processor with the grating attachment, shred carrots. Place in large bowl and set aside. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often.

Scoop cake into prepared pan, smooth top, and chill.

To make cashew cream, drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, agave nectar, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this make take up to 10 minutes. Add melted coconut oil and blend to combine. Spoon onto chilled cake and smooth the top. Freeze for 2 hours.

Pull from freezer and remove cake from pan by pulling up the sides of the parchment paper. Let thaw 10 minutes. With a hot, sharp knife cut cake into (approximately) 1 x 2 inch pieces. Decorate with walnuts and dust with cinnamon. Let thaw an additional 15 minutes before serving or return to freezer, thawing 25 minutes before eating.

Do you have any specific dietary issues you are dealing with for the Thanksgiving holiday?

If you do, are looking for ideas, or have any questions regarding special diet foods, leave a comment below and perhaps I can help you come up with some ideas.

Filed Under: gluten-free desserts, sweets Tagged With: carrot cake, cashew cream, cashews, dessert, gluten-free meals, raw, refined sugar-free

Raw Flax Crackers

Raw Tuna Salad

Raw Banana Bread Breakfast Bar

Sugar-Free Chocolate Pumpkin Fudge

Raw Pecan Pie Tartlets

Raw Carrot Cake Bites

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