We borrowed some great recipes from our friends at welikitraw.com (with their permission of course!) thinking that you could really get some use out of them too. We actually tried a few in the office and they were a total hit. Nothing but tasty rawness. Try ‘em – and post a comment and let us know what you think!
Watermelon Mini Cake Delights
This was a Memorial Day inspired treat I took to a pool party yesterday. They were all gobbled up by rawies and non-rawies alike! Yummy! This is a super Memorial Day or Fourth of July treat, or for just any ol’ time!
- 1 Watermelon, cut into squares
- 2 cups Cashews, soaked for two hours
- 1 cup Agave
- Vanilla, to taste
- Water, to taste
Place cashews, agave, and vanilla in food processor and process. Add water slowly, little by little to achieve a smoothe frosting-like consistency. Place on a ziplock bag and cut a small section of the bottom corner. Use this as your frosting instrument. Squeeze frosting on each watermelon, then top with a blueberry! You can also include little flags on each one for decoration and serving purposes. Or, shape them all into a flag shape for a lovely, festive presentation! Enjoy!
Kale chips are sooo easy to make & delicious. They were so good that when we opened the dehydrater to try them, they almost all got eaten immediately!! I had to hold everyone off to get them on a plate to take a picture to post (what dedication! ; )
Easy, easy, easy.. Cut out the center tough stem part of the kale.
I used 2 big bunches of beautiful organic dark kale that we bought at the market.
Then cut each piece in 4 – You can layer & cut them all together so it it super quick.
In a mixing bowl pour a couple Tablespoons of olive oil, some (1/2t or less) of garlic, onion and chili powder, some cayenne, 1t of salt.. & I think I put 1 t of basil… & maybe a bit of cumin. Mix all together and then put the kale in the bowl and mix it into the oil mixture – I used my hands.
Spread out on dehydrator trays (I got my Mom to do this ; ) -Mom’s been great!! Check it after 4 hours, but I think we left it in for about 6 – it should be crispy.
It’s so good – I thought much better than chips – & you’re eating kale – how amazing is this!?!
- 1 cup Brazil nuts, ground into flour
- ½-2/3 cup almond meal leftover from making almond milk
- ¼ cup golden flaxseed, finely ground
- a few dashes of sea salt
- ½ tsp. vanilla
- 1 Tbsp. olive oil
- 2 Tbsp. agave nectar
- Fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
- 1 cup frozen blueberries (yields ½ cup thawed berries)
- Streusel topping: a couple dates and a handful of nuts processed into a crumb
- a few more drizzles of agave nectar
In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.
In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.
Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.
“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.
Recipes from www.welikeitraw.com