Triple Berry Salad with Macadamia Chevre and Raspberry Chia Dressing

 

 

I was quite excited when I saw that berries were on sale last week!  You bet I bought some, and of course I had to make some yummy desserts with them, but that was not all I made.  I made a few delicious salads as well!  One of which I decided to share because it is so simple and so lovely.  Lately my boyfriend Eric and I have been making a lot of salads with fruit based chia seed dressings, lots of greens, fruits and/or veggies and nut chevre to top it off.  My favorite is this one, the triple berry salad.  It is delicious as it is here, or with beets added which is how we had it last night.

 

 

The sweet berries are perfect with the creamy chevre and it is heavenly (if you can call a salad that, which I believe you can)!  Try it out and I have a feeling you will love it as well!  Berries will be abundant soon, and it is the perfect time of year to take advantage of them in all sorts of ways, including savory dishes. 

 



Triple Berry Salad with Macadamia Chevre and Raspberry Chia Dressing Serves 4

Macadamia chevre:
2 cups macadamias, soaked for at least 4 hours and drained
1/4 cup lemon juice
1 tsp cider vinegar
1 tsp sea salt (or to taste)
2-3 Tbsp filtered water as needed

Dressing:
2 Tbsp chia seeds
6 Tbsp filtered water
1 1/2 cups organic raspberries
3 Tbsp cider vinegar
1 Tbsp raw coconut nectar
2 Tbsp olive oil
sea salt
1 1/2 cups organic raspberries
1 1/2 cups organic blueberries
1 1/2 cups strawberries, sliced

about 6 cups of mixed baby greens

 To make the chevre, combine all ingredients in the food processor and process until smooth, adding a Tbsp or two of water as needed to create a goat cheese like consistency (do not add too much or it will be too thin.).  Place the cheese in 2 layers of cheesecloth, fold it around the cheese and let sit in the fridge overnight.
To make the dressing, soak the chia seeds in the water until they soak all of it up (about 15 min).  Add them to a food processor, along with the 1 1/2 cups berries, vinegar, coconut nectar, olive oil, and sea salt to taste.  Process until smooth and well blended.  This dressing can be stored in the fridge for 2 weeks. 
To assemble the salad, place greens on four plates, top with the berries.  Then pull small pieces off the chevre and scatter them about the salad (you will most likely have extra chevre for another use).  Drizzle the dressing over the salads and serve!

Raw Strawberries and Cream Fudge

 

When I was a kid, my Dad and I used to take a trip up north every year.  There were many places along the way I just had to visit. One of which was a shop that sold many varieties of fudge. There was the usual plain chocolate, chocolate mint, peanut butter chocolate, snickers, turtle, and many other delicious flavors.  I admit, I ate a whole pound in one sitting once.  I know as an adult, it would be way too sugary for me, but the memory of it still remains. 

 

 

I was thinking about that fudge the other day and I know raw fudge is way more delicious (in my opinion) so I decided that I needed to make some. Not any variety I have ever eaten before though, I thought strawberries and cream fudge sounded pretty amazing.   It was easy to make and it was pretty heavenly once I made it.  This was one of those desserts where I could not stop tasting it as I made it.  The best part is it has few ingredients so it is easy to make!

 

Raw Strawberries and Cream Fudge
makes about 12 hearts (or 16 squares)

3 cups dried, finely shredded coconut
 1/2 cup coconut nectar
1/2 tsp sea salt
1 Tbsp pure vanilla extract
4 Tbsp raw macadamia butter or raw almond butter
1 cup fresh organic strawberries

 In a blender, grind one cup of the shredded coconut to flour.  Remove and set aside.  Blend the remaining 2 cups of the shredded coconut to coconut butter and set aside.  In a food processor, place the coconut nectar, sea salt, vanilla, almond butter, strawberries and process until smooth. Add the coconut flour and process until well combined.  Spread out onto a piece of tinfoil in a rectangle 1/2 inch thick, and place in the fridge for about an hour to firm up. 
Once firm, cut into hearts with a small cookie cutter (or cut into squares).  Store in the fridge.

Raw Tiramisu Brownies

 

I wanted to make brownies last weekend, but I was not sure which kind.  I did not want just plain chocolate (although that is ok sometimes) I wanted something more interesting and special.  I wanted something with a creamy layer on top.  For some reason I was thinking about something with coffee.  I do not even drink coffee, but I caught the scent of someone grinding coffee beans at work and it smelled amazing.  Then it hit me...tiramisu brownies!  

 

I would not have to make them caffeinated but they would still contain all of the delicious components, the creamy top layer and all!

 I made a dark chocolate brownie layer for the base, then a coffee flavored vanilla cake layer in place of the lady fingers.  I never use lady fingers in tiramisu anyhow, just vanilla cake so it was perfect for me.  I then topped it off with a layer of coffee cream and some shaved raw chocolate since simply cacao powder seemed to plain.  

 

They were delicious!  Like biting into chocolaty tiramisu!  If you drink coffee I imagine these would be good with it.  I could not eat just one, I had to have seconds they were that addictive!

Raw Tiramisu Brownies
Makes 12

Brownies:
1 1/2 cups raw almond meal (flour)

2  cups sprouted oat flour (or additional almond meal)
2 cups dried shredded unsweetened coconut
1/4 tsp sea salt

1 tsp pure vanilla extract
12 medjool dates, pitted

1/3 cup coconut water

1/3 cup raw coconut nectar

2 cups fresh coconut meat

2 tsp coffee extract

1/2 cup raw cacao powder

Coffee Cream:
1/2 cup raw cashew pieces (preferably soaked overnight)
2 Tbsp coconut water 

1/2 cups fresh young coconut meat (or additional soaked cashews if not available)
2 Tbsp raw coconut nectar, raw agave nectar or raw honey
1/8 tsp sea salt
1 teaspoon pure vanilla extract

1 tsp coffee extract
2 Tbsp raw coconut oil (warmed to liquid)

Grated raw chocolate

To make brownies, Combine almond meal, sprouted oat flour, coconut, and sea salt  in a high powered blender and grind to fine flour. In a food processor, combine the vanilla, dates, coconut nectar, coconut water, coconut meat, coffee extract and process until smooth. Add the flour and process until well blended. divide the mixture in two and return half to the food processor.  Place the other half in a bowl and set aside. Add the cacao powder to the half in the food processor and process until well combined.  Spread the cacao batter out onto a teflex lined dehydrator sheet into a 1/2 inch thick rectangle. Then spread the vanilla coffee batter over it.  Dry in the dehydrator* at 115 degrees for about 12 hours. Flip over and continue to dry a few hours more until dry but still a little moist in the center.  
For the coffee cream, combine all ingredients except the coconut oil in the food processor and process until smooth. With the motor running, add the coconut oil and process a minute longer. Place in the freezer in a bowl for about 30-45 minutes until it is the consistency of whipped cream, then place in a pastry bag and pipe over the brownies.  Sprinkle with the raw chopped chocolate and cut into 12 bars.  Store in the fridge.

*If you do not own a dehydrator and keeping them raw is not a concern, you can bake them in the oven at the lowest temp, but check them a lot sooner, as in a couple hours as they cook a lot faster than if dehydrated and you do not want them to be too dry.

Raw Chocolate Strawberry Silk Pie

 

I remember my Dad used to bring me to a popular restaurant as a child which was famous for pies and I loved to order the french silk pie.  It was creamy, dreamy, decadent and delicious.  They also had a strawberry silk version around Valentine's day which was just as amazing.  It had strawberry mousse in place of the chocolate and was just as decadent.  Although the pies were delicious when I was five, I know as an adult they would be way too sweet and I do not even want to know the ingredients put into them since I am sure they are not all clean.  

 

I was thinking about those pies last week, and I realized that they would probably be even better if I created a raw version. I thought about making just one of them but then it seemed more interesting and fun to combine the two into a fabulous Raw Chocolate Strawberry Silk Pie.  

 

I made a chocolate crust, which I thought would be better than plain in this case.  I then filled it with a creamy chocolate mousse made from avocados (don't worry, you could not taste them, they were just super silky), then topped that off with berries and a strawberry cream layer.    

 

The pie was heavenly!  Way better than that pie that I had loved as a kid, and no sketchy ingredients here!  I love recreating childhood favorites. 

Raw Chocolate Strawberry Silk Pie
Makes one 6 inch pie

Crust:
1 cup finely shredded dried coconut
3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)
1 cup raw pecans
10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp sea salt
1/4 cup raw cacao powder

chocolate mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/4 cup  plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquified

about 3 sliced organic strawberries

 strawberry cream topping:
1 cup raw cashew pieces (preferably soaked overnight)

1 cup fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)

1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/4 cup   plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh strawberries

1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.  Place in the fridge while you make the fillings. 
For the mousse, combine all ingredients in the food processor and process until smooth.  Pour into the pie crust and top with the sliced berries.  Place in the fridge to set. 
To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut oil with the motor running and process for a minute.  Add the berries and process until smooth.  Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream. 
Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving.  Store in the fridge. 

Piña Colada Kale Chips

 

A reader told me a few weeks ago that she had tried some Piña Colada Kale Chips from a local store and they were disgusting. And so, I thought, why not make some that were delicious!  I love a challenge, but I knew this would not be too hard given I made Strawberries and Cream Kale Chips a few weeks ago and they were wonderful.  

 

 

I know Piña Colada Kale Chips sound a bit odd, but seriously they turned out delicious!  I made a mixture of coconut batter, fresh pineapple, vanilla and coconut nectar to sweeten and it was perfect!  They were like dessert.  If you are skeptical, definately give them a try and you will be amazed.

 

Piña Colada Kale Chips
Makes about 8 cups

1 cup raw cashews, soaked in water for 2-4 hours, drained
1 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
3 cups fresh organic pineapple
2 tsp pure vanilla extract
filtered water

1 large bunch kale, washed and torn into bite sized pieces
1/2 cup finely shredded dried coconut
In a high speed blender or food processor, combine the cashews, coconut, sea salt, agave nectar, vanilla, and pineapple in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the pineapple mixture over it. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets sprinkle with the 1/2 cup coconut, and dehydrate* for about 8-12 hours (overnight) until dry. Enjoy!

*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.

Raw Mexican Chocolate Peanut Butter Cookies

I was looking back at some past non-vegan recipes I have made, and one that caught my eye was some Mexican chocolate peanut butter cookies.  I remember that they were pretty amazing, decadent and fudgy with the flavor of dark chocolate and peanut butter and a kick of chipotle.  I got to thinking they would be easy to rawify, so last week I made them, the new and improved raw version.  

They turned out amazing!  I did not bake them or dehydrate them, for fear of the chocolate chunks melting. I simply chilled them and they tasted like the most amazing chocolate cookie dough!  My boyfriend Eric approved, the chocoholic and spice lover he is.  I have to warn you, these are pretty addictive, so if you are going to make them, do not plan on eating just one!  I think these were actually better than the non-raw version I made in the past.

Raw Mexican Chocolate Peanut Butter Cookies
Makes about 12

3/4 cup raw peanut butter
16 medjool dates (about 1 packed cup)
6 Tbsp raw coconut nectar
2 tsp pure vanilla extract
1 cup raw sprouted oat flour
1/4 tsp sea salt
2/3 cup raw cacao powder
1 tsp chipotle chili powder (or to taste)
1/2 tsp cinnamon

1 cup raw chocolate chunks

In a food processor, combine the peanut butter, dates, coconut nectar, and vanilla and process until smooth.  Add the oat flour, sea salt, cacao powder, chili powder and the cinnamon and process until well mixed.  Remove from the food processor and stir in the raw chocolate chunks.  Roll the dough into 2 inch balls, then flatten slightly and place on a foil lined tray.  Set them in the fridge until they are firm and enjoy! 

Raw Pad Thai

I have had raw pad thai before and loved it and I thought it was about time I make my own version of it!  I had lots of veggies that I knew would be perfect in it and so I got to work making it.  I know traditionally raw pad thai uses coconut for noodles, but I wanted my version to be a bit lighter and affordable so I just opted for all veggies.  I tossed them with a silky, flavorful almond butter sauce and topped them off with some crunchy crumbled nuts and it was delicious!  

Having had traditional pad thai, I think I like this version better.  It left me feeling good and satiated but not weighed down.  I have a feeling this is going to be a dish I make often this summer.  In fact, I made it again last night I enjoyed it so much!

Raw Pad Thai
Serves 1

1 zucchini cut into thin spaghetti noodles or sprialized
1 carrot, peeled and cut julienne
1/4 cup green cabbage, thinly sliced
1/4 cup red cabbage, thinly sliced
1/2 cup sugar snap peas
2 scallions, thinly sliced
1/4 cup bean sprouts
2 Tbsp minced cilantro

Dressing:
1 1/2 Tbsp raw almond butter
3 Tbsp lime juice
1 Tbsp Tamari
1 tsp maple syrup or coconut nectar
1/2 tsp minced ginger
1 garlic clove, minced

1/4 cup raw cashews or almonds, crushed

In a bowl, combine the veggies.  In another small bowl, whisk together the dressing ingredients, adding enough filtered water to it to make it a dressing consistency.  Toss the dressing with the veggies and place on a plate.  Sprinkle with the nuts and serve!