Category Archives: raw

Thursday, July 5, 2012

Cherry Banana Ginger Smoothie (SCD Friendly)

There is nothing like the sweet taste of cherries. Such a quintessential summer fruit (next to my beloved strawberries of course). I made this lovely smoothie one morning and it was quite satisfying. The cherries pair well with the creamy bananas and of course I always throw in some ginger. Ginger is a big part of my healing regimen. It’s a wonderful natural anti-inflammatory.

Ingredients:

-1 cup nut milk, I used homemade walnut milk

-1 cup frozen bananas (see notes on how to freeze your own)

-1 cup seeded fresh cherries

-0.2 or 0.3 ounces of ginger (I like my smoothie with some bite, so I go with around .3 to .4 ounces)

How To:

1. Blend above ingredients, serve immediately. If you like a super cold and slushy smoothie, add ice. This is a nice thick, smooth, cool drink (this is how I prefer my smoothies – not overly slushy).

Notes:

*Go green and make your own frozen bananas, slice up 4 or 5 ripe bananas (preferably ripe with freckles). Place on a non stick surface and freeze for 4-6 hours. Transfer banana slices to glass container and store in freezer. Use as needed.

More Smoothies from The Tasty Alternative

Almond Vanilla Coconut Milkshake

Berry Beet Smoothie

Chocolate Pumpkin Smoothie

Strawberry Cantaloupe and Ginger Green Smoothie
Peach Hemp Protein Smoothie
Pumpkin Coconut Almond Smoothie

________________________________________________

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Friday Food, Fight Back Friday, Fresh Bites Friday, Potluck Party Friday, Recipe Box Tuesdays, Traditional Tuesdays, Raw Foods Thursdays,

Posted by Amber at 7:42 pm

Labels: raw, SCD, smoothie, summer treats.

12 Comments

It's Carmen July 6, 2012 at 6:39 am
Scrumptious! Ginger is such a wonderful way to zest up a smoothie.

♥ It’s Carmen
Reply
- Amber July 7, 2012 at 1:50 am
  Thanks Carmen. This is one of the best smoothies I’ve ever made. :-0
  Reply
ella@lifeologia July 6, 2012 at 5:31 pm
Seeing this makes me so happy!!!!!
Would love it if you shared it at the Potluck Party xo
http://www.lifeologia.com/potluck-party-summer-drinks/
Reply
- Amber July 6, 2012 at 5:37 pm
  Absolutely Ella! I’ve been watching your blog waiting for Potluck Party to start today! I need me my Potluck party fix!
  Reply
Laura July 6, 2012 at 8:59 pm
How refreshing! I need to use ginger more often and incorporate it into my recipes-it is so healing for the body. I bet the kick this smoothie has is right up my alley. And you know I love cherries Thanks for the awesome tip on how to freeze bananas…need to give that trick a whirl soon!
Reply
- Amber July 7, 2012 at 1:54 am
  Hi Laura,
  
  I thought this would catch your eye. I highly recommend making your own frozen bananas. I find the less ice I have to use, the more smoothies taste, well, like smoothies. I love them creamy and just slightly cold (not icy). I also freeze nut milk and use these as the “ice,” I generally use frozen nut milk when using fresh fruit. And ginger is just amazing in smoothies. I eat some fresh everyday to help with my inflammation and to boost my immune system.
  
  Hugs to you friend. Have a great weekend.
  Reply
France@beyondthepeel July 8, 2012 at 9:26 pm
Cherry season is one of my favorite times of the year. We used to drive up to my grandmother’s house in the summer and help with the harvest and canning. It brings back beautiful memories. I like the idea of mixing banana and cherries. I’ll have to try it!
Reply
- Amber July 11, 2012 at 1:34 am
  What beautiful memories, France. I love it. The banana and cherry works really well together. I love it. Creamy and sweet.
  Reply
Adelina Priddis July 11, 2012 at 1:25 am
oh this looks yummy! Do you use tart or sweey cherries though? I’d love if you linked up on my Foodie Friday!
Reply
- Amber July 11, 2012 at 1:36 am
  Hi Adelina,
  
  Absolutely – I will see you there on Friday.
  
  And use black cherries (they are actually dark red). They are SO sweet and juicy. We have a different kind of cherry tree in our backyard and they are tart (light colored, pinkish white). Black cherries are the way to go. Delicious.
  Reply
Mich - Piece of Cake July 11, 2012 at 9:50 am
Hi, I am visiting via Recipe Box. This looks absolutely delish. I am always looking for healthier recipes and your site is perfect for that.
Reply
Heather @Gluten-Free Cat September 21, 2012 at 12:16 am
Ginger with cherries? Genius!!! Thanks so much for sharing this at Raw Foods Thursdays!
Reply

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Tuesday, May 22, 2012

Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival

Every year over Mother’s Day weekend the most awesome festival is held here in town on the UC Davis campus. It’s called The Whole Earth Festival. Now, you know I’m passionate about the environment, and so I get super excited about this festival. It’s a no-waste event, which means great efforts are made to create zero landfill waste. This is an amazing feat considering the size of this event. But this is a model concept that ALL festivals should adopt. I personally gave up on Earth Day festivals years ago. The waste produced by these gatherings was so counterintuitive, and for me, there was a sharp sense of detachment to the heart of the cause: THE EARTH. See below for pictures of The Whole Earth Festival, featuring eco friendly gifts, vegan, raw, and vegetarian food booths, music, pertinent environmental causes, and a glorious sense of community. I made a raw dish inspired by one of my favorite restaurants, Lydia’s Lovin Foods, a local company from the Bay Area. I have pictures of the food below (they offer organic, raw, vegan, sugar free, gluten-Free, eco-Friendly cuisine). These are MY kinda peeps, ya’ll. So awesome.

Raw Cauliflower Apricot Curry Salad

Ingredients:

Salad Mix

-1 1/2 pounds cauliflower, chopped (two small heads)

-7 ounces dried Turkish apricots (preservative free)

-1 cup raw cashews, small chop

-3 medium carrots, small chop

-2 ounces yellow onion, small dice (about a 1/4 onion)

Dressing

-1/2 cup oil (use a neutral oil – my fave is grapeseed)

-1 heaping tablespoon green curry paste (or any curry of choice)

-1/2 teaspoon salt (or to taste)

-1 teaspoon honey (vegans, use coconut sugar or other vegan sweetener of choice)

-1/8 to 1/4 teaspoon ground turmeric (I used 1/8, some might like more)

-1 teaspoon to 1 tablespoon garlic granules (I used 1 tablespoon, some might light less – you could also use fresh minced garlic to your taste).

-Fresh ground pepper to taste

How To:

1. In a bowl add dressing ingredients and whisk to combine. Check for seasoning and spice factor.

2. Combine salad mix and dressing in shallow dish (like a roasting dish, this just makes it easier to mix together) then transfer into glass storage and refrigerate overnight (or least 8 hours). Serve cold.

3. Serves 6 to 8.

The Whole Earth Festival: Davis, CA (May 11, 12, & 13)

Skylar and Ethan rocken’ out to the groovy music

Later in the day…the crowd enjoying the music

Yoga anyone?

I love walking around looking at the booths

here are some of my favorites

This booth is made entirely of sticks.

How’s that for eco friendly – no plastic!

Fun area for the kids:

Mommy and Sky doing some yoga

THE FOOD!

Here’s my favorite booth: a local company I adore.

See below for pictures of the food and what we ate!

This is a no waste event, so they provide plates and utensils, or bring your own.

We bring our own

Snacks before lunch

Lunch

Raw Middle Eastern Plate:

Dolmas grape leaves with Raw “Rice,” a scoop of

Coconut Almond Hummus & Lydia’s Crackers topped with Sesame Dill Sauce served with Greek Salad

French – Mex Crêpe:

(made with sprouted buckwheat)

black beans, salsa fresca, avocado, spouted beans, & greens

topped with a “Kreemy”Chili Sauce

My loves.

What a great day!

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays Fat Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Pennywise Platter Thursday, Simple Lives Thursday, Frugal Follies, Tastetastic Thursday, It’s a Keeper Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Potluck Party Friday, Summer Salad Sundays, Raw Foods Thursday,

Posted by Amber at 11:25 pm

Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.

8 Comments

Vicky May 22, 2012 at 11:34 pm
I am so envious! What a fantastic day out! And the food looks wonderful!

Awesome salad recipe too!
Reply
Liberty May 23, 2012 at 5:28 pm
great recipe – cannot wait to try it – have been eating lots of cauliflower tabouleh recently – looking forward to a change!
Blessings
Reply
Debbie @ Easy Natural Food May 24, 2012 at 7:04 pm
What an awesome festival! Looks like you all had a fantastic time! Love your cauliflower salad recipe, looks so good! I’m trying to get more creative with my salads, so this is good inspiration!
Reply
- Amber May 25, 2012 at 11:52 pm
  Thanks Debbie! Have a great weekend.
  Reply
Jessica @ Dairy Free Betty May 25, 2012 at 4:28 pm
Love this recipe! And that looks like a fun place – lots of tasty foods!!
Reply
- Amber May 25, 2012 at 11:53 pm
  Hi Jessica,
  
  Yes! I have to say, I do look forward to the food every year. It’s my favorite event. Always beautiful this time of year. We bike over to the University…just so much fun!!
  Reply
Laura May 28, 2012 at 5:56 am
I don’t know how I missed this fabulous salad-but so glad I found it! I am really intrigued by the flavors you used in this dish. I don’t think I have ever had apricot and cauliflower together.

I would love to go to this Earth Festival. It looks like such a fantastic event and your kids are absolutely adorable!
Reply
Debbie @ Easy Natural Food July 12, 2012 at 4:46 am
Such a lovely combination of flavors, this is such a tasty salad! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.
Reply

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Thursday, May 3, 2012

Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly

A few years ago, my dear friend Deborah introduced me to curtido; and it was love at first bite. I’ve made it many, many times since then. Today this dish holds a special place in my heart, an example of how food connects us. Last October Deborah moved to Connecticut with her family and we miss them all very much. We met when our daughters were just about 2 years old. They were fast friends, and so were we. And we were pretty much inseparable for the better part of four years. Among so many other things, she shared my love of food and cooking. And let me tell you, she can bake a cake like nobody’s business! So whenever I make curtido, I think of my special friend across the country…and smile.

You know I’m a sucker for cabbage. This dish is typically made with slightly wilted cabbage (from a quick blanch) and much more vinegar. However, I prefer to make this raw and wilt the greens in a small amount of vinegar. This dish is best served after marinating for 6-8 hours. My advice is to make it the night before!

Ingredients

-1 lb green curly cabbage, thinly sliced

-2 large carrots, peeled and grated (or julienne)

-4.5 ounces red onion thinly sliced (about 1/2 an onion)

-1/2 cup apple cider vinegar

-3 tablespoons oil

-1/2 teaspoon salt

-1/2 teaspoon dried oregano

-1/2 teaspoon dried cumin

-1/2 teaspoon garlic granules

-1 tablespoon + 1 teaspoon honey (for vegan, add agave or a few drops of stevia)

-A few turns of the pepper grinder

How To

1. In a large bowl combine cabbage, carrots and onions.

2. In a separate bowl (I use a Pyrex), combine vinegar, oil, salt, oregano, cumin, garlic, honey and pepper.

3. Pour vinegar mixture over cabbage.

4. My favorite method for mixing all the ingredients is to cover the bowl with a lid, then shake, shake, shake.

5. Store covered in fridge until ready to serve (at least 6 hours).

This is my son’s favorite salad!

And up next…

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Simple Lives Thursdays, Raw Foods Thursday, Wellness Weekend , Fresh Bites Friday, Freaky Friday, Fight Back Friday, Lunch Box Love Fridays, Food Friday GAPS Friendly Fridays,

Posted by Amber at 6:07 am

Labels: raw, salad, SCD, sides, vegetarian.

7 Comments

Laura May 4, 2012 at 1:45 am
This salad looks perfectly crispy and flavorful. I am looking forward to trying this and having another yummy salad my kids will eat. I hope you get a chance to see your sweet friend again soon!
Reply
Amber May 4, 2012 at 2:01 am
Thanks Laura! It’s my fave for sure! It tastes amazing on tacos, or with burritos, beans, etc.

And yes, I am taking a trip with my daughter to Connecticut in a few weeks to visit then heading over to NY to visit my sister. I’m soooo excited! I love NY, and looking forward to exploring beautiful Connecticut!

Your new site looks great Laura. Love it!
Reply
janet @ the taste space May 4, 2012 at 2:18 am
I adore cabbage too so I can’t wait to try this with some of the new crop of cabbages! Yum!
Reply
- Amber May 7, 2012 at 4:14 am
  Yeah, another cabbage lover. Well you’ll just adore this dish Janet!
  
  Be Well,
  –Amber
  Reply
Tessa Domestic Diva May 4, 2012 at 5:55 pm
yum! Can;t wait to make this! Right up my alley! I was thinking this, on top of a baked crispy brown rice tostada like and open-faced chimi!
Reply
- Amber May 7, 2012 at 4:16 am
  Hey Tessa – absolutely! I make this every week to go with your chimies girlfriends and it’s AMAZING! Perfect combo.
  Reply
Heather @Gluten-Free Cat September 7, 2012 at 1:46 am
I’ve never even heard of curtido, but I went to an El Salvadorian restaurant and fell in love with the flavors. I’ve never been a cabbage fan, but I think it’s because I can never find flavors I like. I LOVE these! Thank you!
Reply

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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies. I’m not sure if you’re familiar with these raw cookies, but you can check them out here. They popped up in my Coop a few months ago. I tried the carrot cake cookies first and was shocked by their deliciousness, but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks). I was successful in making the carrot cookies at home. Naturally, the lemon cookies have been on my mind. So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food. These differ in one respect from the store bought variety, they aren’t a crunchy cookie. They are soft, but equally wonderful. I like them both ways, and I have to tell you, the flavor is spot on. So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)! And you might be able to get that crunch if you dehydrate longer. I made both cookies and balls with this batch. And by the way, my kids…LOVE these. What a super healthy snack. I’m making these next!

Ingredients

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with. I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1. In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.
2. In another bowl, add coconut, well drained sesame seeds, and lemon zest. Mix well.
3. Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well.
4. Form into little cookies or balls.
5. Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more). Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients. I have no idea how these would work in the oven, but please let me know if you try.

Notes:
*I put my dehydrator in the laundry room and just forget about it.
*If making the balls, dehydrate 105 degrees for 12-15 hours. They will be soft and chewy.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays, Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday

Posted by Amber at 1:38 pm

Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

33 Comments

Amber Shea @Almost Vegan April 30, 2012 at 2:46 pm
I’ve never had those packaged cookies, but wow, these look great…and they’re nut-free, which means I can have them right now!
Reply
- Amber April 30, 2012 at 8:24 pm
  Thanks Amber. Yes, and it’s hard to find nut-free stuff (especially in raw/living foods)!! These are a super fun treat.
  
  Hugs,
  –Amber
  Reply
gfe--gluten free easily April 30, 2012 at 6:56 pm
I want to come visit and stay for a month. I’ll be sending my list on everything I’d like us to make together while I’m there. These will be on the list!

You rock, Amber! xo,
Shirley
Reply
- Amber April 30, 2012 at 8:22 pm
  You’re so funny Shirley. Wouldn’t that be a hoot! I would love that so much.
  
  Hope you’re having a great Monday!
  
  Hugs,
  -Am
  Reply
Laura April 30, 2012 at 7:02 pm
These look amazing Amber. I’m a sucker for any treat made with lemon and these are so fantastically good for you-love ‘em!
Reply
- Amber April 30, 2012 at 8:19 pm
  Thanks Laura!
  Reply
Anonymous April 30, 2012 at 7:40 pm
What if you don’t have a dehydrator? Can you use a very low setting on an oven?
Reply
- Amber April 30, 2012 at 8:19 pm
  Hello Anonymous. Great question. I haven’t tried this, but if your oven goes low enough, you may be able to “cook” them in the oven. I was interested in keeping them raw, which is why I opted for the dehydrator, but if raw isn’t a concern, I’m sure these would do fine in the oven, perhaps at 200 degrees, just keep an eye on them! If you try this, I would love to hear how they turned out Come on back and leave a comment. Thanks!
  
  Be Well,
  –Amber
  Reply
kellie@foodtoglow April 30, 2012 at 8:14 pm
These look like a must-try, but I will probably do them with orange blossom water as I don’t know if I’ve seen decent lemon extract here in the UK. A bit nervous about the 24 hour dry but I will just trust you on this
Reply
- Amber April 30, 2012 at 8:17 pm
  Hi Kelly,
  
  Please let me know how you like them. You certainly don’t have to dehydrate that long, check the texture ever 3 hours and pull them out whenever you like. And if you add water, you will have to dehydrate longer. In fact, instead of adding water, you may just want to use more lemon zest if you can’t find the lemon flavor. Just a suggestion.
  
  Be Well,
  –Amber
  Reply
Heather @Gluten-Free Cat April 30, 2012 at 10:10 pm
Amber, I love this recipe!! I’ve tried the Go Raw cookies before and love them, but I’ve never bought the lemon cookies. Guess I never will, because your recipe is now at the top of my “must try” list!
Reply
- Amber May 1, 2012 at 5:01 am
  Thanks Heather! Aren’t these cookies the best?! So simple. I love their crunch, but my homemade cookies are quite tasty too, just not as crunchy.
  
  Be Well,
  –Amber
  Reply
The Cyclist's Wife May 1, 2012 at 4:15 am
Looks good! My next kitchen gadget is a dehydrator! I can’t wait to get one!
Reply
- Amber May 1, 2012 at 5:01 am
  Hi Sarah,
  
  Yes, yes! Do get one! They’re too much fun!
  
  Hugs,
  –Amber
  Reply
Kelli Becton-AdventurezInChildRearing May 1, 2012 at 6:33 pm
I am getting one of those dehydrator’s too thanks for linking!
Reply
- Amber May 3, 2012 at 9:09 pm
  Hi Kelli,
  
  It works really well for now. However, I look forward to upgrading one day!
  
  Be Well,
  –Amber
  Reply
Jennifer Scribner, NTP May 3, 2012 at 8:43 pm
These sound great! I haven’t had that variety, but I love other ones they make. Can’t wait to try these!
Reply
- Amber May 3, 2012 at 9:10 pm
  Hi Jennifer,
  
  I think you’ll really like these. They are pretty awesome!
  Reply
Recipes We Love May 4, 2012 at 9:49 pm
I wil be trying these… look so good
Reply
- Amber May 8, 2012 at 3:13 am
  Thanks! I do hope you like them.
  Reply
Sonia @ Natural New Age Mum May 5, 2012 at 7:50 am
yum…. I bought a dehydrator, but I haven’t used it yet! this sounds like the perfect thing to start with! thank you, Sonia
Reply
- Amber May 8, 2012 at 3:14 am
  So fun!! This is a super easy recipe to make and so fun to dehydrate. Good luck!!
  Reply
Nancy May 8, 2012 at 3:05 am
Do you think you coud substitute sunflower seeds for the sesame seeds? Thanks
Reply
- Amber May 8, 2012 at 3:16 am
  Good question Nancy. I don’t see why not? I’ve only made these with sesame, so please let me know if it works out. Would love to know! Thanks!
  Reply
Anonymous May 24, 2012 at 6:10 am
Can you just eat them without dehydrating them?
Reply
- Amber December 25, 2012 at 11:42 pm
  Sure, allow them to set up in the fridge for a bit for the best results.
  Reply
rachel hildebrandt October 22, 2012 at 10:58 pm
Thank you so much for that recipe!!
Those cookies being my favorite – and my daughter too, I was trying to replicate the recipe to avoid buying them at the store. Imagine how it adds up quick!
My intuition told me to check on the net and yes: I found yours. It helps me with quantities and avoid the several trials! Did you try using lemon oil or was-it not an option?
Thank you!!!

Rachel – CA
Reply
- Amber December 25, 2012 at 11:42 pm
  I There Rachel,
  
  Yes, I do use lemon (flavor) oil – 1/4 teaspoon. I have not tried using lemon juice, as I thought it might be too wet. Lemon flavor/oil is very powerful and yields a fantastic lemon flavor. Good luck!
  Reply
jasminebrownies December 7, 2012 at 6:55 pm
Thanks for the great recipe! These turned out exactly like the Go Raw ones and were so much cheaper to make!

I didn’t have any lemon flavor so I used the juice of 2 lemons.
It was very sticky and hardly stayed together, but what i did was I let them sit in the refrigerator for about a day, and when I took them out I rolled them into balls and dehydrated them like that. After I dehydrated the balls for a bit, I then flattened them once they were harder, and they eventually turned into the perfect and crunchy cookie I was looking for!
Reply
- Amber December 25, 2012 at 11:45 pm
  Oh wow, I am always afraid to use lemon juice! I can imagine these were very sticky indeed, but it sounds like you thought of a great solution and refrigerating them and that did the trick. So great they turned out crunchy…maybe this is the key to getting them to that crunch level. Thanks for your comment – I appreciate you sharing your version and experience. This is always helpful to other readers.
  Reply
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Susan Wheeler May 19, 2013 at 1:17 am
So glad I found your sight. I just found these packaged cookies in Whole Foods but the chocolate ones and have been scouring the web trying to see if anyone has tried to copy it. These little cookies are yum-my and would like to make them. I will try these out. Thanks for posting your recipe.
Reply

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Monday, February 13, 2012

From me to You: Raw Carrot Cake Cookies. Happy Valentine’s Day!

I wish I could take credit for these delicious, healthy cookies but I cannot. A while back I found these at my local Natural Foods Coop. I was looking for something to snack on, and these looked perfect. Can I tell you – they were AMAZING!! They are super healthy, grain free, nut free, sugar free, and raw. See HERE for my homemade lemon cookies.
Needless to say, I ate um’ all up in like 2 minutes…and of course wanted more, but at nearly $6.00 for a bag…no can do. So I kept the little bag, made note of the ingredients (only 5), and then started making my own. It took a while to find the right ratios, but I did it! And my homemade creation taste just like the store bought variety. So much more cost effective to make them. My kids eat these up like gangbusters. I made my family a batch with Valentine’s Day in mind and wanted to share them with you. I also thought these cookies went well with this month’s “Go Ahead Honey” theme hosted by the lovely Heather at Gluten Free Cat. Wishing you and yours a wonderful Valentine’s filled with love and laughter!

Ingredients

-6.5 ounces of carrots, peeled then grated (3 medium)

-14 soft dates, pitted and soaked in filtered water for an hour

-4.5 ounces unsweetened shredded coconut

-1 cup sesame seeds

-1 teaspoon nutmeg

*(I didn’t make these “hot and spicy” but you totally could – for the hot and spicy factor, add in some ginger and/or a pinch of cayenne)

How To

1. In food processor fitted with the s-blade, add grated carrots and dates. Blend well.

2. In another bowl, add coconut, sesame seeds, and nutmeg. Mix well.

3. Add carrot and date mixture to coconut, sesame seeds, and nutmeg and with clean hands, mix well.

4. Spread out “dough” on a non stick surface, I use this (spray the mat with a little oil before you spread out the dough) and then make your desired cutouts.

5. The dough is a little tricky to work with, but you’ll get it. My advice is to use a metal spatchula – slide on the cookie and then slide off (the slide action works well). It took me a while to find my groove. You can make any shape; I also made cute little carrot cake balls (see below)!

6. Okay so, place the cutouts in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 – 30 hours. Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrition. I have no idea how these would work in the oven, but please let me know if you try.

Notes

*These cookies don’t get crispy hard like the store bought. They are slightly chewy and soft. However, you may be able to get that crisp cookies texture if you dehydrate longer.

*I put my dehydrator in the laundry room and just forget about it. I make a batch at night and they are ready the following night.

*If making the cute little carrot cake bites, dehydrate 105 degrees for 12-15 hours.

A big thanks to Heather for hosting this month’s theme!

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage, Lunch Box Love Fridays, , Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays, Raw Foods Thursday, Raw Foods Thursday

Posted by Amber at 12:19 am

Labels: dairy free, raw, SCD, soy free, sugar free, vegan, xanthan gum free.

30 Comments

Nancy @Real Food, Allergy Free February 13, 2012 at 4:01 am
Brilliant! I can’t wait to try these!
Reply
- Amber February 13, 2012 at 4:54 am
  Thanks Nancy!
  
  Hugs,
  –Amber
  Reply
Matt @ RecipeLion February 13, 2012 at 7:50 pm
This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h
Reply
Laura February 13, 2012 at 8:41 pm
I am so impressed Amber. Carrot cookies, raw and kid approved?! These cookies are a winner for sure!
Reply
- Amber February 14, 2012 at 3:28 pm
  Thanks Laura. These are super fun and I love how healthy they are for my kiddos.
  
  Happy Valentine’s Day!
  
  –Amber
  Reply
texmex February 14, 2012 at 11:17 am
I love that recipe. May want to try the same with a little beet to color your batch in pink!
Reply
- Amber February 14, 2012 at 3:27 pm
  Good suggestion, but I prefer that beautiful orange!
  
  Have a great Valentine’s Day.
  
  –Amber
  Reply
[email protected] February 14, 2012 at 2:51 pm
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-february-14-2012/
Reply
gfe--gluten free easily February 15, 2012 at 5:19 pm
Very neat, Amber! I’m not always a fan of sesame seeds, but I’d like to try these!

xo,
Shirley
Reply
Brittany February 17, 2012 at 6:38 pm
Another recipe I could use my carrot pulp for. Yea!
Reply
Amber February 18, 2012 at 12:02 am
Hi Brittany.

Yes, excellent idea! I love it.
Reply
janet @ the taste space February 18, 2012 at 3:00 am
These look like a great idea! I love how orange they are.
Reply
- Amber May 23, 2012 at 10:46 pm
  Thank you and I agree. Love the color.
  Reply
dmallernee March 13, 2012 at 9:28 pm
Amber, I found your blog searching the web for these exact cookies! I purchased these at my local Health Food Store and fell in love with them. They are $5.00 a bag here and that is just too expensive for the amount I can eat! Thank you sooooo much for figuring out the recipe. I am a follower forever
Reply
- Amber May 23, 2012 at 10:46 pm
  My pleasure. I hope you enjoy them!
  Reply
Unknown April 3, 2012 at 9:27 pm
What a find! Those carrot cake wafers are my 16yo daughter’s favorite too. I even gave her two bags as the treat portion of her birthday present last month!
Have you perfected the lemon ones? Those are my favorites, although the carrot run a close second.
Reply
- Amber May 23, 2012 at 10:48 pm
  Hello There. They finally started carrying the lemon at my natural foods Coop and I made them:
  
  https://thetastyalternative.com/2012/04/raw-licious-lemon-cookies-scd-friendly.html
  
  I think these are my favorite!!
  Reply
Lisa May 14, 2012 at 5:57 pm
I am so thrilled to find this recipe! I did the exact same thing as you…bought those little cookies (same brand!) at my health food store to take to a picnic for my little ones. Although I’m very used to converting recipes to GF, I have very little dehydrator experience except drying sprouts, culturing yoghurt, etc, and with four babies 5 and under, I don’t have time to experiment. I’m totally making these. Thanks SO much for taking the guesswork out of it.
Reply
- Amber May 14, 2012 at 6:08 pm
  Hi Lisa,
  
  Yeah! Fun to find another lover of these little cookies! I do hope you enjoy them. This recipe makes a TON! As stated in the post though, they didn’t get super crunchy (but they might if you leave them in longer). The cookie balls are a big hit too with the kids. Easy to snack on.
  
  Please let me know if you like them.
  Have a great week.
  
  Be Well,
  –Amber
  Reply
- Lisa May 23, 2012 at 10:29 pm
  I made these the other day. The texture is beautiful (I left them in a few extra hours, and they were nice and crisp), and I had no problem transferring the cookies to the dehydrator. My only observation is that mine weren’t as sweet as the storebought ones. It could have been because I didn’t weigh out the carrots and our ideas of medium are different;-) or my carrots might have been on the strong side instead of sweet. In any case, I’m going to weigh the carrots next time. Otherwise they were perfect, and boy do they make a fantastic snack to take on outings for my gluten-fearing family! Thanks again so much for the recipe!
  Reply
- Lisa May 23, 2012 at 10:30 pm
  Oh, and I meant to add that I fermented and dried the sesame seeds ahead of time to make them even more digestible, and it worked great.
  Reply
- Amber May 23, 2012 at 10:50 pm
  Hi Lisa,
  
  I would love to know how you did that!! I soaked the sesame seeds for the lemon version, but didn’t ferment. Would love to learn more about this from you. Do you think that affected the sweet flavor?
  Reply
- Amber May 23, 2012 at 11:02 pm
  Hi Lisa,
  
  I definitely think the quality and sweetness of the carrot will affect the overall sweetness factor. I found these to be sweet enough, but I’ll be honest, I am very sensitive to sweet, so just a little goes a long way for me. For example, whenever I made ice cream or smoothies, I always have to add more sweet for my husband, as it’s just not enough for him while it’s perfect for me. So funny how we all have such different sensitivities. So I like your thoughts on weighing the carrots, and I would add in a few mores dates next batch. You could also do 5-7 drops of stevia. Let me know how it works out and if you find your preferred level of sweetness.
  
  Great questions today! I can’t thank you enough for checking in. And I’m so glad you enjoyed the recipe. I recently made the lemon cookies and they are quite delicious!
  
  Have a great rest of your week.
  
  Be Well,
  –Amber
  Reply
- Lisa May 24, 2012 at 12:59 am
  For fermenting, I just soak them for 7-24 hours in an acid medium. I cover the seeds with water, then add several tablespoons of whey, kefir, yogurt (or if you don’t do dairy–I’m new to your site–you can use apple cider vinegar or lemon juice) and let soak in a warm place. The fermentation is subtle, and while it definitely makes them taste a little more “earthy,” I don’t think it affected the sweetness…I think my carrots were really strong. I then dry them in my dehydrator and freeze them to be used in tahini grainless granola bars, etc. I’ve been fermenting and sprouting our nuts, seeds, and GF grains for years to reduce phytates, and while it was recently called into question how much fermenting/sprouting reduces phytates, I just know this celiac girl feels SO much better off of food prepared this way that I keep doing it.
  
  After I read your reply that you’re sensitive to sweet, I thought that I don’t usually like things super-sweet either, and I realized what part of the problem might have been. I gave them to my children last night to test, and they rejected them. I was so irritated (because I made 10 dozen!) Today they ate them up like crazy. The difference was that I offered them last night after supper, and they had had a rare treat for dessert…I made a grainless red velvet torte with red beets and it was quite sweet, so of course the cookies didn’t taste sweet to any of us after that. Next time, I’ll make sure I have nice sweet carrots and weigh them accurately, but I think our taste buds were off after the sweet torte. Thanks for your reply. I’m off to try the lemon ones next. I heart lemon
  Reply
- Amber June 14, 2012 at 2:39 pm
  Thank you for this information!! I don’t know much about fermenting. But I do this to my kid’s oatmeal. I’ll have to start with seeds too.
  
  I’m so glad your family enjoyed the cookies. Your grainless red velvet torte sounds amazing! Wow! Yes, I can see the issue there.
  
  I hope you enjoy the lemon cookies too. They are my favorite.
  
  Have a great rest of your week.
  
  –Amber
  Reply
Heather @Gluten-Free Cat October 5, 2012 at 12:35 pm
Oooh, I remember how much I loved these when you shared them with Go Ahead Honey! The ingredients are so simple, wholesome, and delicious…I love that about your recipes! Thanks for linking them up to Raw Foods Thursdays.
Reply
Anonymous January 26, 2013 at 12:01 am
I would dearly love to try these! Has there been a change in the recipe for converting to conventional oven yet?

Great website!

Melissa
Reply
- Amber January 26, 2013 at 4:17 pm
  Hi There,
  
  Well, my advice would be to set your oven to the lowest temp and cook for about 15 minutes, then check every 5 or 10 mins for crispness. They will surly get crunchy in a regular oven. Let me know what works best for you.
  Reply
Heather @Gluten-Free Cat February 21, 2013 at 2:06 am
So glad you shared these at Raw Foods Thursdays again!! What a lovely time of year to be reminded of such a heart-healthy treat!! I’m highlighting them tomorrow!
Reply
You're No Bunny 'Til Some Bunny Loves You and They Will When You Make These Carrot Cake Desserts! | All Gluten-Free Desserts...All the Time April 19, 2014 at 8:07 pm
[…] Raw Carrot Cake Cookies (or Bites) from The Tasty Alternative ~ gluten free, grain free, dairy free, egg free, sugar free, paleo, […]
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Friday, January 27, 2012

Raw Cranapple Sauce

After I made my sweet and savory applesauce for pork chops, I knew a raw sauce was in order. I had some leftover dried cranberries and thought, hey, this might work. Yummers!! No sweeteners needed for this one, just a bit of orange juice. Really delicious, healthy, refreshing…and raw!

Ingredients

-6 organic red apples of choice, chopped. (3 peeled, 3 with skins)

-1 cup dried cranberries, soaked in filtered water for about an hour (try to find dried berries with no sugar added or sulfur dioxide)

-1/4 cup orange juice (I used two small Clementines, but adding orange juice is totally optional…I just happen to love anything tart!)

How To

1. In a food processor fitted with the S-blade, blend apples until they start to release some of their juice.

2. Strain cranberries and add to apples, blend until well incorporated.

3. Add orange juice and continue blending until desired consistency. I went with a traditional applesauce texture.

Shared on: Lunch Box Love Friday, Wellness Weekend, Pennywise Platter Thursdays, Freaky Friday, Fresh Bites Fridays, & Slightly Indulgent Tuesdays, Raw Foods Thursday, Friday Foodie Fix,

Posted by Amber at 10:31 pm

Labels: dairy free, gluten free, raw, sauces, SCD, sugar free.

4 Comments

Vicky January 28, 2012 at 2:22 am
This looks heavenly Amber!
Reply
- Amber January 29, 2012 at 2:29 am
  Thanks Vicki!
  Reply
Nancy @Real Food, Allergy Free January 28, 2012 at 4:21 am
I love raw applesauce. I’ve never thought to add cranberries. Sounds delish!
Reply
- Amber January 29, 2012 at 2:30 am
  I highly recommend the addition. The cranberries add a fun dimension of flavor!
  Reply

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Saturday, November 19, 2011

Raw Pasta Two Ways (with two delicious raw sauces)

“The way you cut your meat reflects the way you live.”
–Confucius

“The way you cut your veggies reflects the way you live.”

– Me, earlier today

I love vegetables, but like most things I get b.o.r.e.d very easily. So cutting veggies up like pasta is nothing new friends, but what I have dressed them with today, well, hello gorgeous (yes you) and what I am tasting in my mouth. I’m eating the “pasta” pictured in the top right as we speak. I often eat and blog at the same time. That’s why my keyboard looks like a barnacle (so gross).

I’ve been making pesto for years and this is my favorite recipe but I find it gets a bit washed out on pasta, so I added one simple ingredient and bam – love!
The perfect raw pesto. I adore pesto in any form. It brings back lovely memories of my beloved Gramie (who was a die-hard cook). Growing up I spent the summers with my Grandparents (and lived with them for many years). Gramie often made fresh pesto and I vividly remember her explaining what it was and how to make it with nothing less than grand enthusiasm over the entire process from leaves to paste. Of course I thought it was awesome, and she allowed me to do the best part of the job…drizzling in the oil. Magic. If my Gramie was alive today I know she would LOVE my heart-healthy version. This one’s for you Gramie!

Sauce #1: the perfect raw pesto

Ingredients:

-This vegan pesto recipe

-1 large beautiful organic avocado

How To:

1. Make pesto recipe as specified above and add in the avocado (cut into chunks and blend in food processor with other ingredients)

2. The avocado gives it just the right “something” that creates a creamy, substantial sauce
3. Toss sauce with raw zucchini & carrot “pasta” made with this tool. You may need to drizzle in some oil to help incorporate the sauce with “pasta”

Notes
*This sauce also works great with cooked gluten-free pasta (this is how I tested it originally)
*Pesto is best served at room temperature (in my opinion)
*I use this gadget to get the zucchini to look like pasta noodles.

*Or this awesome julienne peeler works great too for both the carrots or zucchini.

Sauce #2: Fabulous Fig Balsamic Dressing. This is a sweet/savory sauce from one of my favorite restaurants on the planet, Cafe Gratitude.

The first time I ate at Cafe Gratitude I fell in love; I was smitten like a lovesick teenager, seriously! Check out their website and I dare you to not feel warm, fuzzy, loved, and excited about their philosophy and their food – my goddess the food! I’m sure I scared the poor man sitting next to me as I moaned, groaned, and talked to myself through the entire meal (who does that? oh, crazy people like me – okay, I was having a foodgasm if you must know). I was still chewing my first bite when I spotted their cookbook, ran to it, grabbed it, and proceeded to hold onto it (while I ate) like a miserly mouse clenching the last piece of cheese. So if you are headed to San Francisco for a visit, call me and I will meet you there and we can be crazy about this place together!

The fig sauce is located on page 45. It’s fantastic. I adapted it slightly with what I had on hand, so the original recipe is different. My adaption is below.

Sauce #2: Fabulous Fig Balsamic Dressing

Ingredients:

-7 black mission figs, quartered

-2 tablespoons balsamic vinegar

-1/4 teaspoon salt

-Juice from 1/2 a lemon

-A few turns of the pepper grinder

-Oil of choice

How To:

1. Add figs, balsamic vinegar, salt, pepper, and lemon to food processor, blend until Incorporated

2. Drizzle in oil until creamy

Shared on: Wellness Weekend over at Diet, Dessert and Dogs, Real Food 101, Fat Tuesdays, Friday Foodie Fix, Gluten Free Wednesdays, Raw Foods Thursday,

Posted by Amber at 4:19 am

Labels: dairy free, gluten free, raw, sauces, sides, soy free, vegan.

14 Comments

Ricki November 19, 2011 at 6:34 pm
They both sound great! I made an avocado pesto dressing for salad a while back, but never even thought to try it on pasta. Great idea!
Reply
Amber November 19, 2011 at 9:50 pm
Thanks Ricki!

The pesto is quite fantastic on pasta – and such a nice alternative to tomato based sauces. Rich, creamy, full of beautiful basil flavor.

Have a great weekend.
–Amber
Reply
KellyBelly November 20, 2011 at 2:32 am
Hi
How does that veggie peeler work? The tool looks like a regular potatoe peeler, how does it make the noodle looking veggies?
Also, how do you know a “good” balsamic vinegar? I don’t want to just buy the most expensive one because that isn’t always the best. thanks
Reply
Tessa November 20, 2011 at 3:33 am
You just had me laughing out loud!! Thank you… I needed that after tonight’s bedtime with the kids! Also…no luck signing up for email updates for your blog…am i missing something (totally possible!)
Reply
Amber November 20, 2011 at 5:21 am
Hi There KellyBelly~

Great questions!

The peeler is difficult to see in the picture, but one has little teeth that make the “pastas.” I tried to find a video for you online. They sell Titan peelers at Bed, Bath and Beyond (this is where I purchased mine). I love it.

About the vinegar…
Luckily, great balsamic vinegar is very inexpensive. My advice would be to love the vinegar your using. If you have some and it tastes funny, then avoid. When using oil and vinegars I’ve found it’s important to really love the way it tastes right out of the bottle, as the flavor is amplified in your final dish. I use Newmans Own Organic Balsamic (runs around $7) and I’ve had it for well over a year. I go back and forth with different brands though. I would wait on buying an expensive brand and try a few in your price range. If you love what you’re tasting, then you have found “the best vinegar you can find” and go with that.

I added some information to the post about this, great question.

Be Well,
–Amber
Reply
Amber November 20, 2011 at 5:32 am
Hi Tessa~

Oh I’m so glad you had a laugh tonight. Nighttime routines can be so darn exhausting. I’m like you…I turn right to my computer to decompress after the kiddos are down! We treasure our evenings (the nice, quiet evenings).

I’m doing some research on the post emailing…little confused about what the RSS Feed is for. Hopefully I will have it all up and running soon.

Have a good night,
–Amber
Reply
Tessa November 20, 2011 at 6:35 pm
Yes, I figured RSS feed was that…but don’t get it either!
Reply
We are four: November 21, 2011 at 5:03 am
These look great! Can’t wait to try : 9
Reply
Amber November 21, 2011 at 5:42 am
Thanks Jen!
Reply
Brika December 2, 2011 at 3:57 pm
Sorry if I missed this, but do you cook the veggie “pasta” or do you eat it raw? I’ve been meaning to get a device that will make veggie “pasta” and am so happy to see the answer to the question above on where to get one.

Thanks! I can’t wait to try these recipes!
Reply
Amber December 2, 2011 at 7:30 pm
Hi There Brika~

Thanks so much for your comment and great question. I eat the veggies raw. So delicious. I hope you enjoy the sauces.

Be Well,
–Amber
Reply
Amber Shea @Almost Vegan April 23, 2012 at 8:55 pm
That Balsamic Fig sauce sounds AMAZING. Is it in their first cookbook? If so, I’m heading over to my bookshelf right now to check it out!
Reply
Amber April 23, 2012 at 10:10 pm
Hi Amber,

It is sooo good! The book I have is copyright 2007.
Reply
Judee @ Gluten Free A-Z October 26, 2012 at 7:47 am
visiting from Raw Thursday. I love the addition of an avocado to your pesto. Looks amazing
Reply

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Thursday, November 3, 2011

Raw Carrot Hummus (SCD, Paleo GAPS).

I try to make a few raw dishes every week. So this week instead of making my usual cooked hummus I did a little raw twist and wow! Yum to the tum. First off, my son LOVES it. He couldn’t get enough and my daughter gobbled it up too. When you make something your children eat and love and it’s super healthy you can’t help but feel like the day has been a wild success. I used the carrot hummus at snack time and dressed with some veggies. How fun was snack time today. And remember, this version is to my taste (and my kid’s), you may like less of this and more of that, and that’s great – have fun make and it your own.

Ingredients

4 medium organic carrots

2 – 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)

Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)

1/2 teaspoon celtic sea salt (or to taste)

1/2 teaspoon garlic granules

Oil (of choice) I use grapeseed

How To

1. Peel and rough chop carrots

2. Add carrots to food processor and give a quick run

3. Add tahini and mix until incorporated

4. Add lemon, salt and garlic

5. Blend

6. Continue blending and drizzle in oil until desired creaminess

Some other presentation ideas…the color is brilliant!

My daughter’s creation:

a one-eyed carrot monster, she called it.

Shared on: A Gluten-Free Holiday 2011, Allergy-Free Wednesdays Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Allergy-Friendly Fridays, Friday Foodie Fix, Raw Foods Thursdays,, Wellness Weekend, Allergy Free Alaska Healthy Vegan Fridays

Posted by Amber at 8:53 pm

Labels: dairy free, dips, gluten free, raw, SCD, snacks, vegan.

10 Comments

The Cyclist's Wife November 3, 2011 at 9:31 pm
Yum! Good idea!
Reply
Amber November 3, 2011 at 9:51 pm
Thanks Lady!
Reply
vintagemom December 12, 2011 at 2:18 am
Hi! Just wanted to let you know I included your hummus in my post “Allergy Friendly Holiday Cocktail Party” today. It looks delicious!

http://allergyfreecookery.blogspot.com/2011/12/allergy-friendly-virtual-holiday.html

Thanks!
Lisa @ Allergy Free Vintage Cookery
Reply
Amber December 12, 2011 at 3:05 am
Hi There Lisa,

Great post. I love it!

Thanks so much.

Be Well,
–Amber
Reply
Judee @ Gluten Free A-Z Blog May 1, 2012 at 6:21 pm
Your photos look absolutely beautiful. What a great idea for something different.
Reply
- Amber July 6, 2012 at 3:05 pm
  Thank you Judee. This hummus is a family favorite. Think I’ll make some today!
  Reply
cindy August 17, 2012 at 11:49 am
Love the idea of it on a cucumber! I just made a spread yesterday and ate it on cucumbers Awesome! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

Thanks Cindy
Reply
christine August 17, 2012 at 9:14 pm
wow – what a great idea! I love hummous, but this looks great, I shall see if my stick blender can grind it down enough:)
Reply
Maine Mom August 18, 2012 at 3:58 pm
I just Blogged this through your Widget because I am so excited to try it and wanted to make sure I had the recipe! SHARING!!! Thanks!
Reply
The Womble September 23, 2013 at 8:14 am
I love this idea. One for me to definitely do, as I love carrots and houmous
Reply

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Monday, October 31, 2011

Lemon Walnut Stuffed Avocados

I simply adore avocados. So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.

These would make such cute appetizers. You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.

Ingredients:

-2 avocados, firm but soft

For the filling:

-1/2 cup chopped walnuts (soak and dehydrate for better digestion)

-1/4 cup apple, peeled and small chop

-1/4 cup red onion, small chop

-1/4 cup fresh squeezed lemon juice

-1/4 cup walnut oil

-1/2 teaspoon dried basil

-1/4 teaspoon garlic granules

-1/4 teaspoon sea salt (or to taste)

How To:

1. In a small bowl, mix lemon, oil, basil, garlic, and salt

2. Add walnuts, onions, and apple

3. Let flavors mingle for a few hours before serving (the longer the better)

4. Add to avocado

5. Drizzle a little oil on the top before serving

In other news…

It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday. My winter garden is loving all this sun and the little sprouts are singing. We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes!

Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps.

These leaves will all be gone soon!

Soaking up their green while we can.

Shared on: Wellness Weekend

Posted by tta_admin at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.

3 Comments

Ricki October 31, 2011 at 2:10 pm
A great way to enjoy avocados! One of my favorite fruits, too. Thanks so much for submitting to Wellness Weekend this week!
Reply
Amber October 31, 2011 at 2:23 pm
Thanks Ricki. I’m proud to be a part of the community.

Be Well,
–Amber
Reply
Gina Murphey February 7, 2012 at 3:20 am
This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3
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Tuesday, October 11, 2011

Kale and Golden Beet Salad with Tahini-Cider Dressing

I really love kale, but it doesn’t love me! Having Crohn’s makes it incredibly hard to digest, which is why I rely on green drinks to get my kale. The other day I was shopping at our local Coop and perusing the salad deli. There I spotted a tasty looking raw salad with kale as the base ingredient. I tried it and just about fell over. It. Was. Amazing. So I wrote down the ingredients, ran through the store gathering what I needed, raced home and within an hour I had like 5 lbs of this salad – and I am pleased to say it tasted exactly like the deli version. I was lucky with my ratios, especially with the dressing. My daughter loved it and we both enjoyed it for our afternoon snack. It was so good and I tried not to eat too much. Although I can’t go wild on this salad, I enjoy making it for others. I served it as an appetizer that evening for dinner and my husband asked if there was Parmesan cheese in the salad. Pssh…are you serious?, I asked him. I know, I know he replied, it just tastes so…cheesy. It really does have a wonderfully complex flavor.

Ingredients

-1 bunch of kale, chopped (with the large vein removed)

-1 large carrot, grated (I used the shredder on my food processor)

-3 golden beets, grated (same as above)

-1 large green pepper, chopped

-1 bunch of green onions, sliced (use both white & green)

-1/2 cup hemp seeds

Dressing

-1/4 cup walnut (or oil of choice)

-1/2 cup coconut aminos

-1/4 cup apple cider vinegar

-1 tablespoon garlic granules

-1/2 teaspoon dried oregano

-1/2 teaspoon dried basil

-1/2 teaspoon salt

How To

1. Mix together the kale, carrot, beets, green pepper, onions & hemp seeds in large bowl

2. Add the dressing ingredients to a bowl and mix until thick and emulsified

3. Pour the entire bowl of dressing onto salad ingredients and mix

4. Chill salad for about an hour
5. Pig out

Shared on: Lunchbox Love Friday, Real Food Forager- detox challenge, Summer Salad Sundays, My Birthday Pot Luck Party Friday, Healthy Vegan Fridays, Wellness Weekend , Raw Foods Thursday

Posted by Amber at 9:33 pm

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

7 Comments

The Cyclist's Wife October 11, 2011 at 10:32 pm
Looks good!
Reply
Amber October 11, 2011 at 11:02 pm
Thanks Sara! It is sooooo good!
Reply
Debbie @ Easy Natural Food July 26, 2012 at 6:15 pm
I love golden beets, and I’m just loving the idea of this tahini-cider dressing! Sounds perfectly scrumptious to me!
Reply
Heather @Gluten-Free Cat April 19, 2013 at 11:40 pm
Oooh, this sounds so good! I’m so sorry that kale does not love you. So sad!

I am so in love with golden beets. I love that you combined them with kale! And I must try that dressing. Sounds so delicious.

This has Raw Foods Thursdays written all over it!

Hugs!!
Heather
Reply
Gabby Ouimet April 25, 2013 at 8:56 pm
Hi lady! Ok so this salad has pretty much all of my favourite ingredients in it- I HAVE to make this!

And I love it so much, I am choosing it as one of my top 3 for Healthy Vegan Friday Thanks for sharing it!
Reply
Laureen @FoxKitchen April 26, 2013 at 5:30 am
Hi Amber,
I have some Baby Kale and a Golden Beet in the fridge I am so going to make this salad!
Laureen
Reply
Vicky April 26, 2013 at 8:16 pm
This looks beautiful and so nourishing! I haven’t seen golden beets in my part of the UK but I can try it with ordinary!

Love the tahini dressing!

Hope you have a wonderful weekend!
Reply

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