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Italian Goes Raw

When it comes to raw, Italian is my favorite! The flavors are so alive and fresh. The traditional starchy noodles can be swapped out for zucchini and leave you feeling energized rather than weighed down. This week I will feature some Italian favorites along with a fun dessert video on Thursday!

Here are a few recipes that can be interchanged easily. Tomato Stacks can make a satisfying meal with a larger tomato or made with smaller Roma's as appetizers. You can use the Pesto Sauce as a dressing for zucchini noodles. Dehydrate some onion bread and use the Sun Dried Tomato Cheese as a spread.

Learn to create a few variations of raw cheeses and crackers and have them prepared. Always having a few things on hand can be a life saver when you need a quick snack.

Hope you enjoy the recipes! Lori :)

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Pesto & Cheese Tomato Stacks

Ingredients:

  • 4 medium tomatoes, sliced in half
  • 1 recipe pesto cheese (*see recipe below)
  • 1 recipe pesto (*see recipe below)
  • 1 1/2 cups sprouts
  • 3/4 cup kalamata olives, pitted, sliced in half
  • 3/4 cup pine nuts

To assemble:

Place bottom half of tomato on a plate and top with 2 tablespoons of the cheese mixture, top that with 2 teaspoons of the pesto mixture. Place tomato on top. Add a teaspoon of the pesto on top. Top with sprouts, pine nuts and olives.

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Curing Cashew Cheese

Sun Dried Tomato Cheese

Ingredients:

  • 2 cups cashews, soaked for 20 minutes
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1 tablespoon nutritional yeast, opt, not raw
  • 1 teaspoon probiotic powder (Body Ecology Brand is awesome)
  • 1 cup filtered water, add more if needed

Blend ingredients on a high speed blender until smooth. Add a bit of water if needed, 1 teaspoon at a time. Place a strainer lined with cheesecloth over a bowl. Pour mixture into the strainer. Cover with cloth and place a heavy stone or weight on top to press out extra water. Leave out to culture for 24 hours.

When cheese has cultured, blend in the following:

  • 1 tablespoon finely chopped garlic
  • 1 teaspoon black pepper
  • 1/2 cup chopped sun dried tomatoes
  • 2 tablespoons chopped basil

Pesto Sauce

Ingredients:

  • 1 1/2 cup pine nuts
  • 3/4 cup basil
  • 2 cloves garlic, chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon sea salt
  • 2 tablespoons lemon juice

Blend all ingredients in a food processor until creamy. 

 

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Zucchini "Spaghetti" with Pesto Sauce

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Making Zucchini Noodles on the Spirooli

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Oodles of noodles!

So tell me, what's YOUR favorite Italian dish? Have you created it raw? Yes? Let's see it! No? Let's do it! Post a comment below!! 

In Love and Health, Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

 

 

 


Posted by Dhrumil on February 06, 2012 | Permalink

To Juice or Blend? That is the question....

Along with the question of “Which blender or juicer do you recommend?” I am often asked which is better, juicing or blending? This is a great question! My answer is BOTH! They really can’t be compared. It would be like comparing weight training to ballet.

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Juicing

Juicing removes the pulp and leaves you with the nutrients and water. When juicing you are able to maximize the nutrient content with a very quick and efficient delivery system. Nutrients are absorbed directly into the body without having to be broken down as with smoothies or whole food.

With juicing, you're concentrating a lot of plant material into one glass, so it’s important to understand the balance of vegetable to fruit ratio. Some common fruit and veggies in juices pack a powerful sugar punch that have the potential to raise blood sugar. Carrots, beets, oranges are big sugar additions. When juicing, focus on green veggies such as celery, cucumber, kale, chard, bok choy or parsley for example as your base. Then add a little apple, pear, carrot etc. 

There are several kinds of juicers on the market. The two most common are the  centrifugal juicers like the Breville used in the recent documentary, Fat, Sick and Nearly Dead and single auger juicers like the Green Star.  

I have two juicers for juicing different purposes. I personally use a Breville and love it. I don’t however, find it effective for greens like kale and spinach. It has a wide mouth so there is a bit less chopping required and it has an easy clean up. 

Then there is the single auger juicers that grind the veggies or fruit slowly to press the juice out. I use a Samson and find this is the more effective style of juicer for greens. 

Juicing is an ideal thing to do while fasting or during illness or health challenges as you don’t need to use any energy to digest and assimilate the nutrients. Juices will oxidize rather quickly so they need to be consumed very soon after juicing.

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Blending

With blending smoothies you are retaining the fiber. Our bodies love fiber! With the fiber in tact, you will feel full longer. They are also helpful in reducing cravings. When using fruit, blending is a better option due to the retaining of the fiber which slows the sugar absorption. 

Green Smoothies have really taken off. You can also make blended soups, which is essentially a savory smoothie thats slightly warmed. 

I personally use a Vitamix. There are other high speed blenders on the market such at the Blendtec which is a great option as well.

I blend much more often than I juice, mostly due to convenience. I love making raw warm, blended soups. I often add some fat like avocado to the smoothies or soups to keep me feeling full longer. Fats also help maximize nutrient absorption. 

Don’t gulp your juice or smoothies down, swish it around your mouth and “chew” it. Blend it with saliva so it breaks down more efficiently this will also help to prevent gas and bloating.  

Here are a few recipes to play with.

                 DSCN5192

 

Mighty Green Juice

  • 1 bunch spinach
  • 1/2 bunch kale
  • 1/2 bunch chard
  • 1 bunch cilantro or parsley
  • 1/2 head of broccoli
  • 1/2 bunch celery
  • 1-2 cucumbers
  • 1-2 green apples

Process through juicer. Enjoy!

Sweet Power Smoothie

  • 1 banana
  • 1/2 hawaiian papaya/mango/ peach, fresh or frozen
  • 1/2 bunch spinach or other green
  • 1-2 celery stalks
  • 1/4 avocado
  • 1/2 bunch cilantro
  • 2 tbls hemp or chia seeds, opt
  • Enough water to get to the consistency you desire.

So tell me, what do YOU prefer juicing or blending and why? 

Turn in tomorrow for the Featured Friday Person! 

 

In Love and Health, 

Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

 

 

Posted by Dhrumil on January 27, 2012 | Permalink

Healing Mood Disorders with Food

"Let food be thy medicine and thy medicine be thy food" Hippocrates

With the increase of people affected by depression and mood disorders rising to nearly 20 million just in the US alone, so have the number of prescriptions for antidepressant medications written. 

However, we have also seen that these medications often produce undesirable and often devastating side effects. There have been countless reports of violence, suicide, insomnia, psychosis, anxiety and more. Furthermore, it’s been shown that these medications are often not even effective, and only work for about 30% of the people taking them. 

Antidepressant medications work to increase the levels of serotonin, which is the “feel good” neurotransmitter needed in the brain to balance mood and behavior. Imbalances in serotonin can lead to anxiety, depression, seasonal affective disorder, hyperactivity among others.

So What Happened?

In the mid 60’s the boom in the processed and refined food manufacturing came into being.  As people began eating these refined, processed and nutritionally deficient “foods” we began to see a significant rise in mood disorders. 

Often one of the first signs of malnutrition are emotional symptoms. With our Standard American Diet, “SAD”, of processed, refined foods, the B vitamins are among the nutrients lost. These vitamins are critical in brain function and mood balance. Ironically, these are also the nutrients needed to assist the digestion of these foods.

Processed foods also often contribute to hypoglycemia (low blood sugar) which can cause serious emotional disorders and has been sited in a significant amount of domestic violence cases. 

 

                DSCN5347

What Can We Do?

More and more people are turning to alternative therapies such as acupuncture for mood disorder treatment. A critical part of this therapy is the food we are eating! As you can see, mood disorders are largely caused by nutritional deficiencies, so it stands to reason that when you swap the nutritionally deficient food for whole food that retains all the nutrients, you begin to restore balance in your body. 

In fact, according to Dr Andrew Saul, 1 large handful of cashews, provides 1000-2000 mg of tryptophan, which is a precursor to serotonin, and is just as effective as Prozac with none of the side effects!

Good Mood Foods

  • Almonds: High in B6, magnesium 
  • Walnuts: High in minerals and omega 3
  • Chia: High in essential fatty acids
  • Sesame Seeds: High in calcium, magnesium, tryptophan
  • Kelp: High in calcium, omega 3, protein, zinc, magnesium
  • Cashews: High in tryptophan, which is a precursor to serotonin 
  • Greens: High in calcium and folic acid
  • Guava: High in vitamin C, tryptophan 
  • Figs: High in calcium, magnesium, fiber
  • Cacao: High in magnesium, also makes opioids that make you happy! 
  • Avocados: High in essential fatty acids, tryptophan, folic acid

 Foods to Avoid 

Any food or beverage that contain artificial sweeteners as they can block the formation of serotonin. Foods high in saturated fat. Sugar in all forms to avoid blood sugar spikes. Caffeine. Wheat: Gluten allergies have been shown to be a common cause of depression and mood disorders. (Eating whole fruits that are low on the glycemic index are ok as the fiber slows the absorption of the sugar)

Raw and High Raw Diets

Many of the critical nutrients present in food are lost in the cooking process. Raw, living foods are so important to add more of in your diet. While there is more information coming out from leading authorities in the raw food movement that having a 100% raw food diet is NOT critical in optimal health, all still believe that having a diet HIGH in raw foods is of vital importance.

Good Mood Lifestyles

In addition to healthy, supportive foods, lifestyle plays a big role in alleviating depression and mood disorders. Exercise increases feel good endorphins, meditation helps keep you relaxed, being in the sunshine increases serotonin and will provide Vit D which has been proven to help with depression, you can also supplement Vit D.

The Goods

 Here are a few recipes for mood enhancing smoothies! Go on get happy!

Happy Hempy Cacao Smoothie

Ingredients:

  • 2 cups almond milk
  • 2-3 tbls cacao powder or nibs
  • 1 banana
  • 1/4 avocado
  • 3-4 dates
  • 2 tbls sesame or hemp seeds
  • 1 tbls lecithin powder, opt
  • 1 tsp vanilla powder or extract
  • pinch of salt
  • 4-5 ice cubes

Blend all ingredients except ice until smooth, add ice and blend again. Drink and be happy!

  DSCN5202

Berry BlissTastic Smoothie

Ingredients:

  • 2 cups almond milk
  • 1 cup strawberries, organic please :)
  • 1/2 cup raspberries, blackberries or blueberries, fresh or frozen
  • 2-3 figs
  • 1 banana
  • 3 tbls sesame seeds
  • 1/4 avocado
  • 3-4 ice cubes

Blend all ingredients except ice until smooth, add ice and blend again. Enjoy the bliss!

DSCN5333

 Giddy and Green Smoothie

Ingredients:

  • 2 cups water or any variety of nut or seed milk
  • 2 cups spinach or other green
  • 1 banana
  • 2 dried figs, soaked, opt
  • 1 mango, fresh or frozen
  • handful of sprouts
  • 1/4 avocado
  • 2 tbls chia seeds
  • 3-4 ice cubes

Blend all ingredients except ice add ice and blend again. Get your giddy on!

Other ways to include Good Mood Food into your diet:

Add a handful of almonds, walnuts, ground flax on top of a dark leafy green salad. Add some kelp to soup or savory smoothie. Sprinkle chia or ground flax on top of fruit or some coconut yogurt. Make a chia breakfast porridge and top it with walnuts or cacao. The possibilities are endless. I invite you to get creative with your food! And if possible ALWAYS eat with your hands! ;) 

As with any medical condition, If you are experiencing depression or mood disorders, please seek medical advice. This article is not intended to be a substitute for proper medical advice.

In Love and Health, Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

Posted by Dhrumil on January 23, 2012 | Permalink

Mimi Kirk's Peach Pie

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 Mimi Kirk

I’m so excited to share todays recipe! My dear friend, Mimi Kirk, has graciously given permission for me to feature a recipe from her new book Live Raw, Raw Food Recipes for Good Health and Timeless Beauty. This is one of the most amazing books on the market. From the recipes to the photography, which was shot by her amazing boyfriend, Mike, each page is just as beautiful as it is drool worthy! 

3 years ago Mimi won PETA’s “Sexiest Vegetarian Over 50”  and is 73! Mimi is truly just as beautiful inside as she is outside. She is one of the most inspirational and loving people I have ever met. With a true spirit of generosity, she is always giving a compliment or advice, takes the time to make an uplifting call and shares her heart with everyone. I believe this is definitely part of the secret she has to staying so youthful and beautiful!

I had the pleasure of playing in the kitchen with Mimi while creating some of the dessert recipes in this book. In particular, I assisted in the creation of the recipe featured today! 

                    Live-Raw-web-photo-size-1

For more on Mimi or the book please see her website at youngonrawfood.com 

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Mimi’s Peach Pie

Ingredients:

  • 1 1/2 cup lemon juice, fresh juiced
  • 2 oz irish moss, fine chopped 
  • 1/2 cup agave or sweetener of choice

 Blend in a high speed blender until smooth, scraping sides as you blend. Then add:

  • 1/3 cup peaches (or fruit of choice)
  • 1 tbls lecithin
  • 7 tbls coconut oil, melted

 Blend until smooth. Pour into crust. Garnish and chill in the refrigerator.

Crust 

Ingredients:

  • 2 cups macadamia nuts
  • 1/4 cup coconut flakes
  • 2 tbls coconut butter
  • pinch of salt

Pulse until crumbly but not so long it gets oily. Press into tart pan. 

To garnish. Slice a peach in half, remove pit. Thinly slice each half. Starting at the outer edge, work in a circle, overlapping edges slightly. Work all the way into center to create a flower pattern. Alternately, cover filling with fruit of choice. 

 

I hope you enjoy the recipe!

In Love and Health,
Lori 

pureblisshealth.com

Posted by Dhrumil on January 19, 2012 | Permalink

Rawkin' Mexican Chocolate Mousse

DSCN3586

This is a rich, thick, creamy dessert that can morph into a pie filling, layered parfait or stand alone. Feel free to swap the hemp seed milk for a nut milk of your choice. I like making hemp seed milk because it doesn't require straining.  

Mexican Chocolate Mousse

  • 2 ounce irish moss, soaked, chopped  
  • 1 cup hemp seed milk (1 cup hemp seeds to 3 cups water and blend, no need to strain)

In a high speed blender, blend well, stopping to scrape down the sides. Blend well. Add to the blender:

  • 1 cup hemp seed milk
  • 3/4 cup agave, honey or pure maple syrup 
  • 3/4 cup cacao powder
  • 4 tbls vanilla extract
  • 1/8 tsp sea salt
  • 1 tsp cinnamon powder
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch of cayenne, opt

 Blend well, stopping to scrape down sides of blender. Then add:

  • 1/2 cup coconut oil or butter
  • 2 tbls lecithin 

Let set up in refrigerator for a few hours or overnight. Garnish with bananas, cacao nibs, goji berries, chopped almonds, a dash of cinnamon or a drizzle of raw chocolate sauce.

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To purchase Irish Moss checkout http://www.purejoyplanet.com/store/product_info.php?products_id=107  Any questions please shoot me an email. Look for the tutorial video in Irish Moos later this week.

In Love and Health (and sweetness),

Lori
pureblisshealth.com

Posted by Dhrumil on January 17, 2012 | Permalink

Rawkin' Desserts All Week!

My favorite part of introducing people to raw foods is to serve a raw dessert. It ALWAYS wins them over. Even my meat and potato friends love these scrumptious treats! Raw desserts are magical to create and are a way to make life a little sweeter in a healthier way.  This week I’m doing a raw dessert series! Hope you enjoy the recipes! 

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Nut Free Berry Mousse with a Chocolate Crumble Topping

This mousse can be used in a parfait or as a pie filling. The irish moss “gels” the ingredients and gives this recipes a light fluffy texture. Try it with our without crumb topping. 

Ingredients:

  • 1/3 cup irish moss, chopped, packed
  • 1/2 cup coconut nectar, agave or raw honey
  • 1/3 cup lemon juice
  • 1/8 cup water

Blend in a high speed mixer on a low speed until smooth, scraping sides down as you go. Then add:

  • 3 1/2 cups blueberries, blackberries or raspberries
  • 2 tsp vanilla
  • pinch of salt

Continue blending and scraping down side of the blender as you go. Blend until creamy. Then add:

  • 1 1/2 tbls lecithin 
  • 1/2 cup coconut oil or butter

Blend until smooth and creamy. Pour into desired container and set in refrigerator for about an hour or until firm.

Chocolate Crumble Topping or Crust

Ingredients:

  • 1 1/2 cups hazelnuts or macadamia nuts
  • 3/4 cup coconut flakes
  • 1/4 cup cacao powder
  • 1/3 cup date paste
  • 1 tsp vanilla
  • pinch of salt

In a food processor, pulse until all ingredients are incorporated and crumbly. Use as a pie crust or topping. 

Enjoy the sweet life!

In Love and Health,

Lori
pureblisshealth.com

Posted by Dhrumil on January 16, 2012 | Permalink

Italian Dinner with Raw Garlic Bread!

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 Italian Dinner with Garlic Bread!

Today I’m sharing recipes for what I made for dinner last night which ended up being inspired due to making the INFAMOUS Garlic Bread that Russell James sent out as a video and PDF recipe this past week. (AMAZING!)

If you’ve ever eaten at Au Lac in Fountain Valley, Ca, you know how good the bread is. So I was so excited when Russell posted this! I adapted it due to what I had available and it turned out great. I’m adding the link so you can get the original recipe. 

I themed it as an Italian Dinner and did a Tomato Soup, Chopped Salad, Garlic Bread, Dipping Oil and a Vanilla Coconut Lavender Ice Cream for dessert. 

All of these recipes, despite many ingredients, are NOT complicated! Even the Garlic Bread! If your new to raw foods, remember, learning anything seems complicated at first. It’s just a learning curve! 

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Sweet n' Creamy Tomato Soup

Sweet n’ Creamy Tomato Soup

Ingredients:

  • 1 cup almond milk 
  • 1 cup water (add a lil more at a time if you want it thinner) 
  • 4 roma tomatoes
  • 1/2 cup sun dried tomatoes
  • 1/2 red bell pepper
  • 1/2 cup celery
  • 1/4 cup red onion
  • 1/2 cup cashews or pine nuts, soaked
  • 3 dates, soaked
  • 1/4 cup fresh basil
  • 1/2 tsp cayenne
  • 1 tsp cinnamon, opt
  • 3 cloves garlic
  • 3 tbls lemon juice
  • 1 tbls miso
  • 1 tsp black pepper
  • 1 tsp oregano

 Directions:

Add all ingredients to a high speed blender. Blend until warm and steamy. Garnish with some fresh basil leaves. 

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Raw Garlic Bread 

Garlic Bread

(Adaptation of Russell James’ recipe)

http://www.therawchef.com/chef/raw-garlic-bread/

Ingredients:

  • 1 cup almond pulp
  • 1 cup raw oat flour, (raw oat groats ground into a fine powder in the high speed blender)
  • 1 cup psyllium husks
  • 1/2 cup flax meal
  • 1 cup zucchini, peeled, chopped
  • 3 tbls water
  • 3 tbls lemon juice
  • 4 cloves garlic
  • 3 dates, soaked
  • 2 tsp garlic powder
  • 2 tsp oregano, dried
  • 1 tsp sea salt

Directions:

Combine the zucchini, water, lemon juice, garlic cloves and dates in a high speed blender till smooth. Combine almond pulp, oat flour, psyllium husks, flax meal, garlic powder, oregano, salt in a large bowl. Add zucchini mixture and blend well. 

Form into small loaves 1 inch by 2 inches. Dehydrate at 115 for 14 hrs. Keeps for 4 days in the refrigerator. 

 

DSCN0439
Vanilla Coconut Lavender Ice Cream

Vanilla Coconut Lavender Ice Cream

 Ingredients:

  • 2 1/2 cups soaked raw cashews
  • 1 cup almond or coconut milk
  • 3/4 cup agave nectar
  • 1/2 cup coconut butter
  • 2 tbls dried edible lavender, finely ground
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tbls lecithin
  • 1/2 cup coconut flakes, opt

Directions:

Add all ingredients to a high speed blender. Blend until smooth and creamy. Either pour into an ice cream maker and follow directions or pour into container and put in the freezer for about 2-3 hours or until frozen to desired consistency. 

Enjoy!

In Love and Health, 

Lori Clayton, LMT, CHHC
pureblisshealth.com 

Posted by Dhrumil on January 13, 2012 | Permalink

Key Lime Pie

Here's one of my favorite raw dessert recipes! Because, let's face it, life needs a little sweetness! This recipe can also double as a pudding or an ice cream. Hope you enjoy trying it out! 

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Key Lime Pie 

Key Lime Pie

Crust 

Ingredients:

  • 2 cups almonds 
  • 1/2 cup coconut flakes
  • 1/2 cup date paste 
  • (To make date paste, pit and soak 6-8 dates in 1/4 cup water for a hour, then blend in a Magic Bullet or food processor) 
  • 1/8 cup coconut oil, melted
  • 1/4 tsp vanilla extract 
  • 1/8 tsp salt 

Add almonds to food processor and blend until fine, add the rest of the ingredients and pulse until blended but crumbly. You want the “crust” mixture to stick together when pinched between your fingers but not too sticky. Press firmly and evenly into a tart pan with a removable bottom.

Filling 

Ingredients:

  • 3/4 cup fresh lime juice (About 6 limes, or 12 key limes) 
  • 1/2 cup honey or agave 
  • 1/4 cup coconut milk 
  • 1 cup avocado (About 2) 
  • 2 tsp vanilla extract 
  • 1/8 tsp salt 

Blend in blender until creamy. 

Then add: 

  • 2 tbls lecithin powder 
  • 3/4 cup coconut butter 

Blend well in a high speed blender. Pour into crust and chill about 2 hours in freezer. To serve, unthaw about 10-15 minutes. Alternately, you can pour the filling into bowls or glasses and refrigerate for an hour and serve as a pudding. You can also freeze the filling for a few hours and serve as an ice cream.

                 DSCN4217
                         Key Lime Pudding "Margarita" style with coconut flakes on rim

 

In Love and Health,

Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

Posted by Dhrumil on January 12, 2012 | Permalink

Easy Raw Staples

 

When changing your diet, especially to raw or high raw, diet there are things you end up missing and craving. A few of them are meat, cheese and breads. Having a batch of raw breads, crackers, crusts and cheeses are nice when you want something to satisfy the cravings. Learning to make these staples and having them around will be helpful in the success and longevity of your new way of eating. 

Add a few crackers with cheese to a salad makes a satisfying meal.

               DSCN0108
                   Sweet Crackers shaped like cookies

Raw Crackers

Cracker Base

Ingredients:

  • 1 cup almond pulp, from making almond milk
  • 1 cup oat flour, ground from raw oat groats
  • 1/2 cup flax, ground, soaked for an hour in 1 1/2 cups water
  • 1 cup zucchini, puree 
  • 1/2 cup hemp seeds, opt

Directions:

 Mix by hand or in a food processor. Choose one of the following mixes to add:

 Italian Mix

  • 1 tsp garlic powder
  • 2 tsp rosemary, dried
  • 1 tsp oregano,dried
  • 1 tsp basil, dried

 Sweet Mix

  • 2 tsp cinnamon
  • 1/4 cup date paste, (5 dates soaked in 1/8 cup water for 20 minutes. Blend or mash to make a paste)
  • 1/2 cup raisins, opt 

Directions:

Mix into a “dough”, adding a little of water if needed. Spread onto a teflex sheet about 1/3 inch thick. Score. Place in the dehydrator at 120 degrees for about 4 hours. Remove crackers from teflex sheets and place on the mesh sheets and continue dehydrating till very dry. Store in a covered container in the fridge. Will keep for a few weeks.

Alternately, you can shape the Italian crackers into circles and make crusts or taco shells or the sweet crackers like bagels or cookies and place in the dehydrator. If you don’t have a dehydrator, never fear. You can put your crackers on a cookie sheet lined with parchment paper in the oven on the lowest temperature for 45-60 minutes, remove from oven and turn crackers over, place back in oven until dry.  

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Crackers formed into Taco Shells

 

Raw Cashew Cheese 

Cheese Base

  • 2 1/2 cup cashews, soaked
  • 1 cup water
  • 1 tsp probiotic powder or 2 capsules, opened and poured out

Blend in a high speed blender until very smooth. Line a strainer with 2-3 layers of cheese cloth, put mixture into the strainer. Cover with the cheese cloth and place a heavy stone or glass to press the water out of the “cheese”. Leave on the counter to culture for at least 24 hours but no more than 48. 

           DSCN2460
Garlic Pepper Cashew Cheese

After you’ve cultured your cheese stir in the following to the base: 

Garlic Pepper Cheese

  • 1 tsp lemon juice
  • 3 tsp nutritional yeast 
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbls coconut oil, opt for a firmer cheese

Mix well. Place in a container and chill.

Sweet Cream Cheese

  • 1 tsp lemon juice
  • 1 tbls agave or honey
  • 1 tsp cinnamon 
  • 3 tbls chopped dried fruit such as blueberries, cherries, date etc
  • 2 tbls coconut oil, opt for a firmer cheese

Mix well. Place in a container and chill.

Cheese will keep in the fridge covered for about a week. Once you get familiar with making raw cheese, you can play with recipes and make you own. Have fun with different ingredients. 

Cheeses can be spread on crackers, apple slices, tomato slices, used as a veggie dip or used in a wrap. Be creative!

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Garlic Pepper Basil Cashew Cheese on Tomato Stacks

Enjoy! 

In Love and Health, Lori Clayton, LMT, CHHC

http://www.pureblisshealth.com/

 

Posted by Dhrumil on January 11, 2012 | Permalink

Raw Eggless Eggnog Recipe

More holiday goodness by Chef Lori Clayton.

Posted by Dhrumil on December 22, 2011 | Permalink

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