Category Archives: raw

Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop.  Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut.  They come in a variety of flavors and are super healthy, but the price tagouch!  So I decided to make these bad-boys at home.  The turn out was amazing. I hope you enjoy making these too.  
See HERE and HERE for my other raw homemade (store-brand knock-offs).  
Raw Lemon Pie Macaroons 
(Coco-Roon Knock-Offs)
SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free


-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract 
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt

How To:
1.  In a food processor add the 2 cups of shredded coconut.  Blend for 30 seconds.  Then add in the almond flour.  Blend together for 10 seconds.
2.  With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily.  That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens).  This is the dehydrator I use.   
5.  Dehydrate for at least 6 hours on 110 degrees.  These dry nicely on the outside (leaving no oily residue) and stay moist on the inside.  Makes about 12 macaroons.

Posted by Amber at

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

Monday, June 3, 2013

Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)

Ever had that So Delicious Cherry Amaretto Coconut Ice Cream or Coconut Bliss Cherry Amaretto Ice Cream? I have, and they are pretty darn tasty.  But I don’t like all the other added ingredients (or the agave used to sweeten).  And speaking of ingredients, I was thinking about amaretto today.  What is it?  Oh okay, thanks again Wikipedia, it’s a liqueur.  No wonder I didn’t know this.  I am (err, was) a beer drinker.  Don’t know too much about those fancy liqueurs.  I looked at three popular ice cream brands that were “cherry amaretto” and you know what?  I did not see amaretto in any of the ingredients.  Hmmm.  I am not going to go through the trouble of buying a bottle of liqueur for an ice cream recipe if Haagen Dazs won’t.  I’m not a Mad Men character, what am I going to do with a bottle of amaretto liqueur anyway?  Okay, so almond flavoring will have to do.  And it did.  And it’s delicious.  And by golly, it tastes like this and this.  And can’t say for sure, but maybe even this.  So there you go with the amaretto info.  
And oh yes, yeah for cherry season!! 
Cherry Amaretto Coconut Ice Cream
dairy free, cane-sugar free 

-2 cans full fat coconut milk this or this   
-2 1/2 cups fresh pitted sweet cherries (comes out to 13 ounces)
-1/3 cup honey (vegans use maple syrup, NOT SCD or Paleo)  
-1/2 teaspoon vanilla extract 
-1 teaspoon pure almond extract  

How To:
1.  Blend the above ingredients until smooth.
2.  Add the mixture into an ice cream maker and churn until thick.
3.  Transfer ice cream into a glass container and freeze for 4 to 6 hours.
4. Remove 5 to 10 minutes before serving to allow ice cream to soften a bit.

*I have made this ice cream two ways.  The first is the method in this post.  The second way is to leave 1 cup of the fresh cherries out of the blended mixture.  Finely chop the 1 cup of cherries and then add them into the ice cream maker in the last few minutes of churning.  At this time you can also add in 1 cup of cacao nibs, chocolate chunks, or finely chopped almonds.  
Other ways to enjoy the beloved cherry

In a pie
In my belly!
Shared on: Allergy-Free WednesdaysHealthy Vegan Fridays
Posted by Amber at

Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.


Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, May 22, 2013

Raw Apple Cinnamon Cereal (nut free, grain free, dairy free, cane-sugar free, vegan) For Go Ahead Honey

Alrighty-then.  Here is it finally.  I shared my attempts at a nut-free raw cereal with you on Facebook a while back and it has taken me many tries to get this puppy share-worthy.  And I’m so excited to share!

First off let me say that making homemade cereal is driven by two forces.  First off, it’s part of my dedicated attempts to keep a low-waste green kitchen (see more about that here and here).  You see, cereal produces a lot of waste.  There’s that nasty plastic bag, then the cardboard boxand you don’t even get THAT much cereal.  What’s up with that!?  Secondly, and perhaps most obvious to us all, making homemade ANYTHING is preferred as there is total control over the ingredients (and it’s usually waaaay cheaper).  So ditching store-bought cereal is actually one of my latest omissions from my kitchen cupboard   And I have to say, I don’t miss the store bought stuff at all.  In reality, I don’t eat cereal very much (mainly because it all has stuff I can’t eat) but I love my homemade recipe.  The verdict, thumbs up all around from the family on mommy’s homemade cereal.  We enjoy it on yogurt too, which always makes a nice breakfast or snack.  Let me know if you give it a try.  And perhaps with some homemade dairy-free milk: almondhempwalnut, or macadamia (my fave is walnut).  
My lovely and supportive friend Shirley from Gluten Free Easily and All Gluten Free Desserts, All The TIme is hosting this month’s Go Ahead Honey.  And the theme: “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Tree Nuts or Peanuts!”
I’m SUPER pumped about this month’s theme, as I don’t personally eat a lot of tree nuts (can’t digest almonds worth a darn these days) and I’m DEATHLY allergic to peanuts.  So I knew this recipe would be perfect to bring to the party.  I can’t wait to check out all the other entries.  Make sure you follow my sweet friend Shirley on Facebook and subscribe to her blogs.  She is one lady you want to stay connected with!  Thanks for hosting, Shirley.
Raw Apple Cinnamon Cereal 
nut free, grain free, dairy free, cane-sugar free, vegan
-2 cups organic raw sunflower seeds
-1 cup organic raw pumpkin seeds
-1 cup shredded coconut 
-1/4 cup raw hemp seeds
-3/4 cup coconut sugar
-2 cups peeled and small diced apples 
-3 tablespoons chia seeds (optional)
-1/4 cup unsweetened applesauce 
-1 teaspoon liquid stevia 
-2 to 3 tablespoons ground cinnamon (I used 2 T in this recipe)
-1 teaspoon ground chia 
-1 teaspoon psyllium husk
-1/4 teaspoon salt 

How To:
1.  In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours.  I like to soak mine as long as I can, so I gave mine about 15 hours. 
2.  After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).
3.  To the drained seeds add all the ingredients except the applesauce and stevia.
4.  In a separate bowl (I used a 1-cup Pyrex) mix together the applesauce and stevia.  This will evenly distribute the stevia.
5.  Mix the applesauce with the seed mixture (your hands work best) and then evenly spread onto your dehydrator I spread the mixture onto these screens that come with the dehydrator. I do not use these fruit roll sheets
6.  I set my dehydrator on about 110 degrees, put in the laundry room and let it rock.  After about 18 hours I check for the crisp level.  I dehydrate longer until that perfectly crisp texture is achieved.  
7.  The final mixture will be very stiff and pop out in a sheet, very stiff and crisp.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  
Here are the sunflower seeds and pumpkin seeds in the early sprouting stage after soaking for about 15 hours
(soak the seeds at least 8 hours)
Here are all the ingredients piled on the seeds
I like to mix the stevia with the applesauce so it’s evenly distributed 
Mixing everything together 
Here is a link to the dehydrator I use.  
It’s nothing fancy, but it gets the job done. 
Press the mixture evenly around… 
and make sure it’s not too thick.
You can see it makes A LOT.  
I dehydrate on 115 degrees for 18- 24 hours 
But the ultimate test for doneness is when it’s super-duper crispy! 
I’ve also made Lauren’s 5-Ingredient Healthy Cocoa Crispies (another great homemade cereal), and and if you like the CRUNCH factor in your cereal, this recipe is for you!!  Lauren’s recipe does NOT go soggy in milk (reminds me of grape-nuts).  It’s super delicious and I love how chocolaty it makes the milk.  This is a must try.  Here is my picture of her cereal.  
Posted by Amber at

Labels: breakfast, cane sugar free, dairy free, grain free, raw, snacks.


Leave a Reply

Your email address will not be published. Required fields are marked *

Saturday, May 11, 2013

Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea

Last week on Facebook I shared a recipe by Chef Amber Shea: Cinnamon Swirl Caramel Cheesecake Bars.  These totally blew my mind.  I kid you not, these babies taste like REAL cheesecakeand the texture is spot on.  Needless to say, I have been obsessed with the recipe. So for a family gathering over the weekend, I turned the bars into little mini strawberry “cheesecakes.” I kept most all ingredients the same with the addition of strawberries to the topping (instead of maple syrup and cinnamon).  Amber’s recipe is so very versatile.  You can have fun with it and add in your favorite flavors.  The possibilities are endless.  I urge you to try Amber’s version first, as it’s just delicious!  Thank you Amber for such an amazing, healthy recipe.  
Mini Strawberry “Cheesecakes”
Inspired by and based on: 
(By Chef Amber Shea)


For the crust
-1 1/2 cups almond flour or sunflower seed flour* 
-1/4 teaspoon sea salt
-3 tablespoons maple syrup or honey
-2 tablespoons melted coconut oil

For the filling:
-1 cup raw cashews soaked for 2 – 3 hours, drained & rinsed
-1/4 cup honey (vegans, use coconut nectar or maple syrup)
-2 tablespoons lemon juice
-1/4 teaspoon of sea salt
-1/2 cup melted coconut oil
-4 large ripe strawberries 
-1 tablespoon honey (vegans, use maple syrup, coconut sugar, or coconut nectar) 

1.  Fill a regular sized muffin tin with muffin cups.  
2.  To make the crust, combine the almond flour and salt in a large bowl.  Add in the maple syrup and coconut oil. Using a pastry cutter or large fork, cut/stir the mixture together until it is crumble but just starting to clump together. 
3.  Press down the mixture in the muffin cups, make the crust as thick as you want.  Just make sure there is an equal amount in each cup.  
4.  To make the filling, in a high speed blender (I used a Vitamix, or you can use a food processor as Amber suggests), combine the soaked and drained cashews, yogurt, honey, lemon juice, and salt.  Blend to combine.  With the blender running on low speed, pour in the coconut oil in a thin stream, then blend on high until the mixture is completely smooth.  
5. Pour the mixture into the muffin cups all in equal amounts, leaving about 1/2 cup of the mixture in the blender.
6.  To the blender add in 4 large ripe strawberries and blend together with the mixture until smooth.  Top off the muffin cups with this strawberry mixture.  
7.  Place the muffin tin in the dehydrator or 4 hours at 105 degrees.  OR as Amber suggests (and what I do) is leave out on the countertop for 5 to 8 hours.  Then transfer to fridge for at least 4 hours before serving.  I like to leave out at room temp for about 10 minutes before serving. 

*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter.  I used sunflower seed flour as the base, as almond flour is difficult for me to digest.  But I’ve made this recipe with almond flour too, and I actually prefer the taste of the almond flour.  So I would go with the almond flour if you can digest it.  

This is how I served the little cheesecakes!  I blended up about 8 strawberries with 1 tablespoon of honey and drizzled over the top.  I finished with fresh blueberries.  EVERYONE was raving about these puppies.  I hope you try them soon.  
Posted by Amber at

Labels: allergy-friendly, cane sugar free, dairy free, dessert, gluten free, raw.


Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, March 21, 2013

Raw Peach Hemp Protein Power Smoothie (dairy free, cane-sugar free, protein rich)

Here’s the deal with me and smoothies.  I love them, but for me to really enjoy a smoothie, it has be just the right texture.  I pass on the super icy watered down smoothies (remember those Slurpees – yeah you do, I drank them like crazy too back in the day).   Anyway, my preference?  I adore a thick, creamy (yes cold, but not icy) smoothie that’s not too sweet with some earthy flavor to it (ha, how’s that for high maintenance).  You know I love putting ginger in smoothies – see here and here, but I also love the earthy flavor of hemp.  That being said, I am also the type of gal who loves her tea bitter and straight up, so there you go.  I recently purchased some raw hemp protein powder.  Hemp is not SCD legal, but folks with Crohn’s disease require extra protein (and hemp does not bother me at all).  I’ve made this smoothie every morning so far this week, and let me tell you, I’m not the type that is easily satisfied on a smoothie alone, but this is super filling.  So great for those last minute mornings when we are rushing out of the house and I didn’t have time to fix breakfast, and I won’t be home for an hour, and my stomach is rumbling for SOMETHING, and I know I will be a crazy irritable tired mom if I don’t have something to kick start my body!   And really, I want to come out the gate running; kick-ass something like this: 
And I try to avoid feeling like this:
You with me on that?
Raw Peach Hemp Protein Power Smoothie

-1 cup dairy free milk (I use a combo of 1/2 cup full fat coconut milk and 1/2 cup water)
-6 ounces ripe banana (1 medium)
-6 ounces of frozen peaches (roughly 1 1/2 cups)
-2 tablespoons raw lucuma power 
-2 tablespoons raw hemp protein powder 

How To:
1.  Add everything to a blender and blend until well incorporated (until the frozen peaches run smooth in the mixture).

*I purchase both the lucuma and hemp powder at my local Natural Foods Coop, but you can also find them on-line.  
*I highly recommend making this smoothie with coconut milk (1/2 cup full fat coconut milk and 1/2 cup filtered water) – it helps create that rich, creamy texture.  Love!    
Posted by Amber at

Labels: cane sugar free, dairy free, raw, smoothie.


Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)

Ingredients and directions for everything:



-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:

1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paperit’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling


-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:

1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping

-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce

-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, October 11, 2012

Raw Strawberry "Cheese" Cake (Method #2) – SCD Friendly

In August I shared a raw cherry “cheese” cake.  In this recipe cashew butter was used to make the filling.  In this next version, the cashews are soaked.  The final verdict for me between these two recipes?  I prefer the soaked cashew method. The filling really mimics traditional cheese cake.  It was light and creamy.  But again, I haven’t had real cheese cake in years, so my memory of this dessert is a little foggy, but I can tell you that I prefer this method over the use of cashew butter.  My children and husband loved them both equally.  But I happen to live with three hopeless dessert/sweet fanatics, so they will eat anything I put in front of them that resembles cake.  Good for me, right.  Let me know if you get around to making any raw “cheese” cakes.  I really enjoy them and look forward to experimenting with different ingredients.  Yes, pumpkin is definitely on the list.  

Raw Strawberry “Cheese” Cake
Inspired by nearly all the raw “cheese” cakes from Heather @ Sweetly Raw   

-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

-2 cups raw cashews soaked 4 – 6 hours
-1/3 cup honey (vegans use maple syrup or 30+ drops of vanilla or plain stevia) and add more if you’re a sweet tooth. 
-1/2 cup coconut oil (liquid state) – I use Tropical Traditions Golden Label Virgin 
-1 tablespoon vanilla 
Strawberry Sauce
-8 ounces fresh strawberries (frozen then thawed for off season) 
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)
-1 teaspoon liquid coconut oil 

How To:

1.  For crust: in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2. For the strawberry sauce: in a blender (food processor or high speed) blend the strawberries and honey until smooth.   

3.  For the filling: in a food processor, add cashews, honey and vanilla and start blending, drizzle in coconut oil.  You can make this in a food processor or high speed blender, just take note that a high speed blender will yield a smoother texture.  Add mixture to the crust and smooth out.  Then top with about 1/2 of the strawberry sauce.  
4.  After assembly, place in freezer for at least 4 hours, then you can remove from spring form pan and transfer to fridge.  The cake will get soft in the fridge, so keep it in the freezer if you want a very firm cake.  I liked it on the softer side so I stored it in the fridge.  
Posted by Amber at

Labels: dessert, raw, SCD, summer treats.


Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, August 30, 2012

Raw Cherry "Cheese" Cake (Method #1) – SCD Friendly)

I haven’t had real cheese cake in years.  I don’t even really remember what it tastes like, well, maybe a little.  I do remember that I LOVED it, and miss it.  So ever since I found this recipe I’ve been sort of obsessed with this tasty alternative to the tasty (but super unhealthy) traditional version.  I also recently came cross this site, which is FULL of amazing raw “cheese” cake recipes.  There appears to be two basic ways to use the cashews in a raw “cheese” cake (okay, enough with the quotationswe get it Amber, it’s not REAL cheese).  So the two ways are to use raw unsoaked cashews or raw soaked cashews.  I am very curious about these two methods, so decided to try them both.  I started with the unsoaked cashew method (basically, cashew butter like the first recipe mentioned) next I will try raw soaked cashews.  I will be sure to test these two methods and cakes extensively on my husband and children.  So far I’m loving the texture of the raw unsoaked cashewsbut we will see how the other method measures up – stay tuned.    
Raw Cherry “Cheese” Cake
Recipe slighted adapted from The Detoxinista  

-2 cups raw walnuts (soak and dry for optimal digestion)
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

-8 ounces cashew butter
-1/4 cup honey (vegans use maple syrup or 30 drops of vanilla, lemon or plain stevia). 
-5 to 6 tablespoons freshly squeezed lemon juice
-1/2 teaspoon vanilla 
-1/2 teaspoon lemon flavor (optional) 
Cherry Sauce
-1 cup pitted cherries
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)

How To:

1.  For crust, in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2.  For the filling, in a blender or food processor, blend cashew butter, lemon juice, honey and vanilla (and optional lemon flavor).  Blend until creamy.  Add to the crust and smooth out.  Then smooth some cherry sauce on top of the cashew butter mixture. 

3. For the cherry sauce: in a blender (I used a Vitamix) blend the cherries and honey until a smooth sauce forms.  

4.  After assembly, place in freeze for a couple of hours, then transfer to fridge.

Posted by Amber at

Labels: dessert, raw, SCD.


Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, August 14, 2012

Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)

The searing heat wave that was plaguing the East Coast and Mid West has now made its way to Northern California.  We’ve had a very mild summer and we’ve thoroughly enjoyed it, but it’s always a shocker when those triple digits hit (and for multiple days).  Turning on the oven is out of the question (unless it’s very early in the morning).  So I’ve tried to be creative with meals and do most of my cooking before it gets too hot.  I’ve made this avocado soup four or five times in the last couple of weeks.  I happen to adore avocados, so this dish is a delight.  I’ve experimented with several different ingredients (adding cucumber, omitting the mint, playing with various measurements of lime), and this recipe is my favorite.  I LOVE strong flavors.  My palate is quite needy in this way.  Tart is one of my favorites.  So, I add more lime than you might see in some avocado soup recipes.  This recipe is slightly adapted from Joy the Baker.  As you can see she adds more liquid, less lime, and other ingredients (including corn and bacon).  I wanted to keep this soup raw, SCD and vegan.  I love the complex flavor combination of the mint and lime, offset by the creamy avocado.  My favorite topping is creamed beet “cheese” sauce (cashew based).  The sweet beets are PERFECT against this tart dish.  Let me know if you try this recipe – what you add, what you omit.  I always appreciate variations. 

Creamy Chilled Mint Avocado Soup with a Puckery Kiss of Lime (vegan, raw, SCD)

-2 fresh, ripe avocados 
-1 1/4 cup filtered water (or veggie stock) 
-2 to 4 tablespoons lime juice (I use 4) 
-1/2 teaspoon salt (or to taste)
-3 tablespoons cashew cream (see below in notes)
-1 to 3 teaspoons fresh mint, chopped (I use 3, which is 1 Tbs) 
-Optional: 1/2 peeled cucumber (surprisingly, I don’t care the cucumber in this soup), roasted red pepper, bacon, vegan yogurt, parsley.  The options are endless really.  

How To:
1.  In a food processor mix avocado, water, lime juice, salt, cashew cream, and mint until creamy and well incorporated.  
2.  Transfer to refrigerator until chilled.  
3.  Serves 4 as antipasto, or 2 large meal servings.

*To make the cashew cream, soak 1/2 cup cashews in filtered water for 4 – 6 hours.  Drain cashews and blend with 1/3 – 1/2 cup filtered water (you want a thick, creamy texture).  After you add this 3 tablespoons of cashew cream to the soup, from here you an add in 1/4 teaspoon salt, 2 tablespoons lemon juice, 1/2 cup roasted beets and make a delicious cashew “cheese” beet spread on pizza crust or as a topping on the soup.  
For garnish: prepared black beans or garden fresh tomatoes 

Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust 

Shared on: Allergy-Free Wednesdays,  Keep It Real ThursdaysRaw Foods Thursday , Wellness Weekend, Fight Back FridayFresh Bites Friday.Freaky FridayLifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods FridayGluten Free WednesdaysReal Food Wednesdays, Whole Foods Wednesdays,

Posted by Amber at

Labels: raw, SCD, sides, summer cuisine, vegan, vegetarian.


Leave a Reply

Your email address will not be published. Required fields are marked *

Saturday, July 28, 2012

Homemade Cashew Butter + Cashew Honey Spread

I’ve been straight obsessed with cashews lately.  I can’t get enough. I’ve been using them in everything.  What a fabulous little nut, wouldn’t you agree (ahem, unless you’re allergic that is).  What prompted me to make my own cashew butter is the pricey jarred cashew butter I use to make Danielle’s awesome bread (as seen in the pictures).  I can get it pretty darn close, but I think you need a magic machine to yield the creaminess you’ll find with Artisana.  But it does the job and I love it.  I wanted to share with you how easy it is to make it yourself.  I make this in a high speed blender (Vitamix).  Cashew butter is delightfully creamy and mixed with honey it’s quite divine.  I hope you’ll give it a try.
Homemade Cashew Butter + Cashew Honey Spread (SCD Friendly)
  • 2 cups room temperature raw organic cashews *
  • ½ teaspoon oil (or as needed)
  1. Add the cashews to blender and start on low, allowing the cashews to turn into flour. Then turn it up a notch and use the tamper to keep things moving.
  2. You will feel like the motor is going to burn out, but you're okay (and it's loud). Keep it moving.
  3. I don't turn the blender on high during this process (you know, that left switch) - I just keep it turned up to about 10.
  4. After it looks really well incorporated and starts getting creamy, add in the little bit of oil and continue blending. The oil just helps move things along in the final process. Add more as needed.
  5. The cashew butter will be very warm the longer you blend. YOu might want to take a break if things are getting too hot. Use a silicone spatchula to scoop everything out. Don't worry about the little bit remaining between the blades, just make a smoothie and it will clean it right out.
  6. You can store the cashew butter in an air tight container in the cupboard.
Cashew Honey Spread
  • 1 tablespoon honey
  • 2 tablespoons cashew butter
  1. Mix until incorporated

Shared on: Melt in your Mouth MondaysKeep It Simple Mondays, Monday Mania, Mealtime Monday My Meatless MondayJust Another Meatless MondayFat Tuesday, Slightly Indulgent TuesdaysAllergy-Free Wednesdays, Gluten Free WednesdaysReal Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays, 

Posted by Amber at

Labels: kids, raw, SCD, spreads.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: