It’s warming up here in these parts. A heat wave is moving through right now and pushing temps into the 90s. Therefore cool, refreshing dishes are in demand. It will drop back down to cooler temps next week, and let’s hope May is nice and mild. May is usually our last month of decent weather before the searing summer heat blankets our region. But it’s all good. I love the summer and I’m no stranger to hot, dry heat. As a child I grew up in the desert near Death Valley (in Southern California) – so bring it on. I was at Costco the other day and found organic, fair-trade mini seedless watermelons. Awesome-sauce! They are super delicious and so sweet. I’m thinking this would be a great dish for any summer gathering.
Category Archives: raw
I shared this recipe last month with Ricki on her blog: Ricki Heller. I found Ricki’s blog shorty after I started blogging (about 2 1/2 years ago). I distinctly remember visiting Wellness Weekend for the first time to share a recipe and instantly fell in love with Ricki, her writing style, and (of course) her recipes (of which I’ve made many)! Personally, I suffer from candida, so her blog is of great interest and value to me. I reference it constantly and refer friends and family to her site. Ricki’s cookbook Naturally Sweet and Gluten Free is one of my favorite cookbooks with so many healthy treats for my family. For the guest post I wanted to share a recipe for Ricki’s readers reminiscent of her cooking style with common ingredients used by Ricki herself. I call these “Nutty-Roons” because they are like a macaroon, but with a nice nutty bite to them. Made with only a few simple ingredients, these raw little bites of coconut bliss are sure to please. I made about 10 batches of these as Holidays gifts last year (I kid you not) and they were well received by all. I hope you enjoy them too. You can view my guest post here.
- 2 cups unsweetened shredded coconut
- ⅔ cup raw walnuts
- ⅓ cup raw cashews
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup, honey, or coconut nectar
- 1 teaspoons vanilla extract
- 1 teaspoons peppermint flavor (or more to your preference)
- 5 drops liquid stevia (plain or flavored)
- In a food processor fitted with the S blade, add in the walnuts and cashews and blend for 20 seconds.
- Next add in the shredded coconut and blend with the nuts for another 20 seconds.
- In a small cup, mix together the maple syrup, stevia, vanilla extract, and peppermint oil.
- With the food processor running, pour in the coconut oil and the maple syrup mixture.
- Blend for 10 seconds.
- Scoop out mounds of the mixture and create little macaroon shapes (I use a small ice cream scooper).
- The mixture makes about 15 nutty-roons. Place them in freezer for ½ hour.
- While the nutty-roons are in the freezer, melt some chocolate*. I like to use a 1 cup glass Pyrex, placed in a pot of boiling water. This keeps the chocolate raw and melts nicely.
- Remove the nutty-roons from the freezer and dip each into the chocolate.
- Store the nutty-roons in the fridge. They hold up well at room temperature too, but I like how they taste cold.
2. You could also make your own chocolate (see recipe below).
- 2 tablespoons coconut oil
- 2 tablespoons coconut nectar, honey, or maple syrup
- 1 tablespoon + 1 teaspoon raw ground cacao
- ½ teaspoon vanilla extract -Optional: a few drops of stevia
- Place the above ingredients into a 1 cup glass Pyrex.
- Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degree
This recipe was shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Plant Based Potluck Party, Savoring Saturdays
Shared on these wonderful link parties: Raw Foods Thursday, Wellness Weekend, Paleo Link Party, Whole Food Fridays, Gluten Free Wednesdays,
-1 1/3 cups of hazelnuts soaked and dehydrated
-7 pitted Medjool dates
-3 tablespoons raw cacao powder (I do 2 T cacao and 1 T raw carob powder)
-1/2 teaspoon vanilla extract
-2 tablespoons honey (vegans use maple syrup, coconut nectar, or 10 drops liquid stevia)
-2 tablespoons melted coconut oil
-Pinch of salt
1. In a food processor, add in the hazelnuts and process for 20 seconds.
2. Add in the pitted dates, cacao, vanilla, honey, coconut oil and salt and…pulse, pulse, pulse, then process until everything is well incorporated.
3. With clean hands, form little balls and cover a few with shredded coconut if you wish.
4. You can eat them at room temperature, or store in the fridge for later.
Makes about 12
-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.