You Can’t Catch Me, I’m the Gingerbread Man
It was universally agreed – and by universally, I strictly mean the universe that is our home – that we absolutely needed gingerbread this Christmas. At first the kids kind of balked at the idea of raw gingerbread but that didn’t last for long. I always remind them that they’ve never had a raw dessert that they didn’t like. I just knew that gingerbread would not be the exception. In fact, I was imagining eating the stuff right out of the bowl. Honestly, who knew if we would ever get to making cookies! The thing that kept us going was all that vibrant icing. Melissa went crazy making all kinds…
Lemon-Lavender Tea Biscuit
Sometimes you just want a light biscuit for a sweet snack. Reminiscent of the taste of Pez, I absolutely love this flavor combination. Lemon-lavender go together like PB&J, like “milk” and cookies, like Lucy & Ethel. I made this little biscuit because I like something sweet with my tea late at night. I drink more tea than most which gives me enough excuses to eat cookies before bed. With all the raw things I eat or drink, I refuse to give up my hot tea in winter. In summer I switch to a sun brewed tea. So there’s a trick to these biscuits. Raw cookies in general don’t have that…
Rainbow Cookies
Three times a charm! I can’t say getting these delicious confections perfectly raw and vegan was easy. While getting the flavor profiles of the rainbow cookies was pretty simple. Finding the right thickness and getting the color right was a bit of a challenge. Italian Pignoli Cookies cookies are my dad’s favorite, rainbow cookies are my mom’s. So of course I had to make them. The layers of flavor from each bite are nothing short of heaven. I’m really patting myself on the back for nailing this recipe. I definitely took the hard road when it came to coloring. I grated beets, ground fresh turmeric and added chlorophyll. Don’t do…
- Dehydrator recipes, Raw food recipes, Raw vegan, Raw Vegan Condiments and Toppings, Raw Vegan Lunch, Raw Vegan Recipes, Raw Vegan Snacks
Indian Poppadoms with Mango and Mint Chutneys
The idea at first was Indian nan but I didn’t make a big enough batch of this stuff to make more than one big circle of nan bread. Then Melissa suggested doing poppadoms instead… Now, I know you’re thinking: what the hell is a poppadom? Granted, it seems nan and dosas get all the publicity and the poor poppadoms are kind of hiding their light under a bushel basket. It’s not a exactly a ‘household name’. A poppadom (also called papadum, papad or papar) is a thin and crispy round Indian flatbread. It is kind of like a dosa but not quite as paper thin and crumbly. And it’s round and can…
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Cherry Chocolate Chia Pudding
What could be better than chocolate for breakfast? Offhand, I really can’t think of anything. Especially if it’s a breakfast as power-packed as this cherry chocolate chia pudding. Cacao and chia: its like having two super heroes come to work for you! As fall makes its inevitable drop upon us, I’ve been getting this incredible urge to substitute my normally high-fruit first meal of the day for something a little more hefty. I’ve made many a chia pudding before but this time it was a little different because I felt genuinely inspired. Not to mention the fact that I was really craving chocolate. It was actually verging on lust. The…
Italian Pignoli Cookies
Pignoli cookies are my dad’s favorite. Not one holiday has passed without these light traditional almond flavored delights in our home. As a family we have all stood in line several times a year to purchase these cookies from our favorite Italian bakery. Sometimes you’re not so lucky. After waiting hours, you can get to the head of the line and find out they’ve been wiped out. So when I figured out how to make these without baking I was thrilled and I can’t wait to share this recipe with my family this upcoming holiday season. The other advantage of making these from scratch is that instead of costing a…
Harvest Time Raw Caramel Apples
So, let’s get it straight: this whole idea emerged as a healthy treat for Halloween. Raw Caramel Apples. We’re always trying to think of ways to make all those old, comfortable, non-raw, non-vegan recipes into something we can eat now. Face it: it’s become our life mission. It’s like, whatever recipe we come across that sounds good, we first ask, “Is it raw?”. If the answer to that question is no -as it most often is – secondly we’ll ask, “Can we make it raw?” Honestly, you can’t imagine how often those questions get asked around here. It’s like a broken record. Ultimately, when it comes to making things raw,…
Blood Orange Cordials
I want to start by saying these are one of the most delicious candies I’ve ever had. The tartness of blood orange oozes from the sweet almond marzipan, covered in a deep, dark chocolate shell. I think this is my new favorite raw-vegan dessert, but…I will never make these damn things again! Okay, that’s not fair, I will make them again. What I won’t do again is give a damn what they look like. Trying to make raw chocolate stick to something is an exercise in insanity. Your choice is either a loose chocolate sauce that will never set, or a seized ball that can only be described as a…
Avocado Chocolate-Coffee Mousse
The trials and tribulations of ripening a perfect avocado in the desert. The struggle is real. One minute it’s almost ready and an hour later it’s overripe. The trick is to be so hyper aware that you look like you’re waiting for an egg to hatch. I love avocados and I eat them a couple of times a week. In my world they go with everything. For 26 years, I was able to get them from local farmers in California or pick them from a neighbors tree. On occasion a friend would call and beg me to take them off their hands. A mature avocado tree can produce up to…
Sweet Potato “Bacon” Fritters
Back in the 80’s Marie and I would go downtown every Saturday for brunch at Elephant and Castle in SoHo, NYC. Whether we were roomies or we lived on opposite ends of Manhattan, this was our go to brunch spot. On the menu they had sweet potato bacon fritters that were served with warm maple syrup. They were so good that no matter what else we chose to eat, we had to get at least one serving to share. In this recipe I chose one Garnet and one Purple sweet potato. I love the flavors and color, the flesh is bright, moist and sweet. More importantly, they tend to be…
