Holiday Raw Foods Class from Whole Foods Santa Monica
Recipes are RAW vegan: (except for raw honey.
Raw honey can be substituted, in equal quantity,
with raw agave, maple syrup, or coconut sugar)
*Designed to be quick and easy.
Walnut Clove Milk
Yield: 4 servings
½ germinated organic raw walnuts (to germinate: soak in water 8 hours)
1 tsp cloves
2 tsp raw agave
1 banana (optional)
2 cups water
½ cup ice
Blend all ingredients and enjoy.
To make Walnut Clove Ice Cream: Simply add 2 cups fresh coconut meat from young coconuts (the white ones) to the rest of the ingredients in blender, and blend until smooth. Put through ice cream maker as directed.
1 ½ cup germinated raw organic cashews
1 cup coconut meat, from young white coconuts
1 cup blue berries or black berries
1 Tbsp Acai Powder
1 Tbsp Coconut Nectar
½ cup raw honey
½ cup coconut water
11 drops Medicine Flower raw vanilla extract
Open 1 or 2 young white coconuts. There is always a different amount of meat inside, sometimes it just takes 1.
Pour coconut water into pitcher, scrap out meat with a spoon.
Add 1 cup coconut meat to blender with all remaining ingredients. Blend until smooth. Chill 6-8 hours. Put through ice cream maker. Delicious and brightly colored. A fabulous holiday treat.
Bok Choy & Rapini with Fresh Ginger Poppy Seed Dressing
Yeild: 4 servings
1 bunch rapini
2 baby bok choy
¼ cup raw organic raw cashews
1 large carrot
1 cup water
1 Tbsp cold pressed sesame oil
1 tsp poppy seeds
1 cayenne pepper
1 inch ginger
2 cloves garlic
2 tsp nama shoyu
dash black pepper
Put all Dressing ingredients in the food processor with chop tool. Blend until smooth. Leaving Dressing in bottom of food processor, change the chop blade to the slice tool. put the greens through the food processor. Pour contents of food processor into mixing bowl and toss. YUM.
Sprouted Barley & Chopped Spinach Salad
Yield: 4 servings
1 ½ cup barley, soaked and rinsed for 4-6 days
2 cups chopped fresh spinach
Raw black olives
½ cup olive oil
1 Tbsp name shoyu
3 sprigs fresh thyme
3 sprigs fresh oregano
dash sea salt.
Soak barley in purified water for 4 days, rinsing once a day. Chop spinach and black olives. Combine all Dressing ingredients in blender or food processor and blend until smooth. Top barley mixture with dressing. Toss and serve.
Living Peppermint Fudge
1 cup raw organic cacao powder
1 cup raw organic coconut oil
½ cup maple syrup
½ cup raw agave
4 drops B. Raw Peppermint Essential oil
5 peppermint leaves chopped (optional)
Mix all ingredients in blender until smooth. Pour into 8×8 glass dish. Chill and keep in refrigerator. Cut into small squares to serve. It cuts best if you take it out of the fridge about 10-20 minutes before cutting (depending on the time of year. Coconut oil melts at 74 degrees F.) Enjoy. That’s it!
1 cup raw organic cashews, soaked and dehydrated
½ cup raw cacao powder
¾ coconut sugar
½ cup fresh stevia leaves (optional)
Soak raw organic cashews, then dehydrate for 12 hours or until truly dry. Using the food processor with the chop tool, chop up the cashews until they are like a powder. Spoon cashew powder out into a large mixing bowl. Stir in raw cacao powder, coconut sugar and stevia leaves if you choose. The stevia is optional.
Use 1 Tbsp sipping cacao mix in warm water.
Store raw chocolate mix in glass jar with a lid.
This makes a beautiful holiday gift. Reuse glass jars and make holiday labels with fine papers, add a ribbon and you have an Organic Raw Sipping Cacao gift that is sure to please.
2 cups raw organic pecans
1 Tbsp Yacon syrup
2 tsp coconut sugar
1 tsp cinnamon
1 tsp ground clove
Soak raw organic pecans in water over night. Rinse and put in mixing bowl. Mix yacon, coconut sugar, cinnamon and ground clove on the pecans. Place spiced pecans on dehydrator tray, dehydrate of 18 hours.
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