Author Topic: RECIPES  (Read 1264 times)

StevenB

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RECIPES
« on: May 03, 2016, 08:51:39 AM »
I'm posting several of our healthy, raw food recipes that we like to take camping with us.  These are things you can prepare ahead of time (mainly for breakfast) so that you don't have to cook on the trails.

Apple Pie Salad
 
4 apples, diced
1/2 cup sliced raw almonds
1 tsp cinnamon
1/4 cup honey
1/2 cup raisins
1/2 cup oatmeal (or more to make it go farther)
1/2 tsp of sea salt
1 tsp of lemon juice

Mix these together in a bowl.

Raw Nutty Crust:
2 cups of raw walnuts (or almonds, pecans, brazil nuts, etc.)
5 Medjool dates
1/2 tsp vanilla

Blend in food processor and mix in with the rest.


StevenB

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Re: RECIPES
« Reply #1 on: May 03, 2016, 08:57:26 AM »
This is a dip for raw veggies or crackers.

Bell Pepper Cashew Cheese

1 ¼ cups soaked raw Cashews (soaked in water for 6-8 hours)
1 cup diced Bell Pepper (red, orange or yellow)
2 ½ tablespoons Lemon juice
¼ teaspoon chopped Garlic
¾ teaspoon Salt
¼ cup Nutritional Yeast (optional, for a cheesy taste)
¼ tsp Cayenne

Place all ingredients into a food processor or high speed blender and puree into a smooth pate.

StevenB

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Re: RECIPES
« Reply #2 on: May 03, 2016, 08:59:19 AM »
Buttery Pecan Blondie

1 ½ cups raw Cashews
1 ½ cups raw Pecans
(For these nuts, you can replace or do a combination with a variety of others like:  walnuts, brazil nuts, almonds, pumpkin seeds, etc.  See recipe variation below.)
6 Tbsp Coconut Sugar or Date Sugar (or Honey or Agave Nectar)
1 ½ cups Medjool Dates, pitted and cut in half
1 tsp Vanilla extract
¼ tsp Sea Salt

In a food processer, process only the cashews, pecans, and coconut sugar until they are a powder almost like the consistency brown sugar.
Add the dates, one at a time. Process until it starts looking oily and makes a large solid clump.  You may need to stop and scrape it down with a rubber spatula several times.  Finally, add the vanilla and salt.  Pat the mixture down tightly into an 8x8 dish.

VARIATION-This recipe is more tart.  Replace the raisins, cherries, and cranberries with dates for a sweeter taste like above recipe.

 
1 cup raw Pecans
1 cup raw Cashews
1/3 cup raw Walnuts
1/3 cup raw Brazil Nuts
1/3 cup combination of raw Pumpkin Seeds and/or raw Sunflower Seeds
4 Tbsp Honey or Agave Nectar
½ cup Raisins
½ cup dried Cherries
½ cup dried Cranberries
¼ tsp Sea Salt
1 Tbsp Vanilla (or less)
 

Process all of the nuts and seeds until finely ground.  Add the honey or agave nectar and process until well combined.  Add raisins, cherries, and cranberries and process until it starts looking oily and makes a large solid clump.  You may need to stop and scrape it down with a rubber spatula several times.  Add the salt and vanilla and process until combined.  Press tightly into the bottom of an 8x8 dish.

StevenB

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Re: RECIPES
« Reply #3 on: May 03, 2016, 09:03:12 AM »
Granola Protein Bars

2 cups Raw Cashews (or other raw nuts of choice)
16 oz Organic Peanut Butter
¾ cup Honey
¾ cup melted Coconut Oil
2 cups Oats
1 cup Coconut
¼ cup Raw Sunflower Seeds
¼ cup Hemp Seeds
¼ cup Chia Seeds
¼ cup Raw Pumpkin Seeds
1 cup Raw Meal (or other raw meal replacement powder, optional)
½ cup Chocolate Chips or Carob Chips
2 tbsp Spirulina Powder (optional)

Process Cashews in food processor until finely chopped.  Mix together peanut butter, honey, and coconut oil.  Combine with all other ingredients.  Form into balls or press into a pan and cut into squares.  Store in refrigerator or freezer.

StevenB

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Re: RECIPES
« Reply #4 on: May 03, 2016, 09:10:46 AM »
This one requires a dehydrator.  The recipe might sound yucky, but our children like them.

Kale Chips

1 clove Garlic
1 C Cashews, soaked at least 8 hours, rinsed and drained
1/4 C Nutritional Yeast
1/3 C Water
2 T Olive Oil
1/2 tsp Smoked Paprika (Optional)
1/4 tsp Cayenne
1 tsp Sea Salt (or to taste)

With processor running, drop in garlic and mince. Add the rest of the ingredients and process until smooth. Pour over kale chips in a bowl and massage until kale is coated. Dehydrate on screens at 115 for 4-6 hours or until crisp.

StevenB

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Re: RECIPES
« Reply #5 on: May 03, 2016, 09:13:47 AM »
No Bake Coconut Snowball Cookies

◾1-3/4 cups Unsweetened Shredded Coconut
◾3 teaspoons Coconut Oil
◾3 tablespoons Honey
◾2 tablespoons Unsweetened Coconut Milk
◾1/2 teaspoon Vanilla extract
◾1/8 teaspoon Sea Salt
◾Organic Dark Chocolate
Makes 15 cookies.

1. Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. (If you already have coconut butter, use 1/2 cup.)

2. Add the honey, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.

3. Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.

4. Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at least an hour or up to a week.

5. Bring to room temperature before serving.

Variation: Chocolate Snowballs

1. If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the shaped coconut balls to firm up in the refrigerator, preferably overnight.

2. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two.

3. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

StevenB

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Re: RECIPES
« Reply #6 on: May 03, 2016, 09:15:46 AM »
Overnight Oatmeal

2 cups Rolled Oats (not quick cooking or steel cut)
2 cups Cashew or Almond Milk (Blend together: 1/2 cup raw cashews, soaked & 1 2/3 cup water)
½ tsp Vanilla or Maple Extract
½ tsp Cinnamon
½ cup Honey
Dash of sea salt
1 tbsp Chia Seeds
½ cup dried Cranberries *
½ cup chopped Pecans *
½ cup chopped Walnuts *
2 cored and chopped Apples
* You can use raisins or other nuts based on your preferences.  I don’t always put apples in mine.


Combine oats, milk, vanilla, chia seeds, and honey in a bowl, cover, and refrigerate overnight.  The next morning add the rest of the ingredients. 

StevenB

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Re: RECIPES
« Reply #7 on: May 03, 2016, 09:18:44 AM »
 Raw Blackberry Crisp

Berry Filling:
4 cups fresh or thawed and drained frozen Blackberries
3/4 cup pitted Medjool Dates, soaked 10 min. & drained
1 tablespoon freshly squeezed Lemon Juice
3 tablespoons Honey
2 cups Crumble Topping
 
Crumble Topping:
2 cups raw Walnuts or Pecans, unsoaked
1⁄2 cup Coconut
1⁄4 teaspoon ground Cinnamon 
1⁄4 teaspoon Salt
1⁄2 cup Raisins, unsoaked
8 pitted Medjool Dates, unsoaked
1⁄4 cup Honey

For the filling:  Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 2 1/2 cups of blackberries, and stir gently until well combined.

For the crumble topping:  Process all of the ingredients together in a food processor until it is well combined and starts to ball up.

To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 1 1/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Refrigerate for at least 1 hour before serving.   Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.

StevenB

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Re: RECIPES
« Reply #8 on: May 03, 2016, 09:21:24 AM »
This can be wrapped in a tortilla or large lettuce leaf, or used as a dip.

Spicy Taco Meat

1 cup Walnuts (soaked for 4 hours) or ½ cup Walnuts and ½ cup Pecans
5-6 Sundried Tomatoes, soaked for 2 hours
1 Tbsp extra virgin, cold pressed Olive Oil
2 tsp ground Cumin
2 tsp Braggs Liquid Aminos, Nama Shoyu, or Tamari
1 tsp Coriander
1 tsp Chili Powder

Place all ingredients into food processor and process until well incorporated.  Will keep in fridge for at least 1 week.

arveetek

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Re: RECIPES
« Reply #9 on: May 04, 2016, 08:23:15 AM »
Thanks for posting these, Steven!  You're making me hungry!  ;)

Casey
1995 Chevy Tahoe 2 Door 6.5 Turbo Diesel, 4L80E, NV241, 3.42 gears, Eaton ADL in rear, 285/75R16 BFG T/A K02's on Toyota Steelies, Roadmaster Active Suspension in rear, 1" crank in front, Westin Brush Guard

StevenB

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Re: RECIPES
« Reply #10 on: May 04, 2016, 08:39:55 PM »
You're welcome.  The Granola protein bars are very filling.

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