Peach Hemp Protein Smoothie
Pumpkin Coconut Almond Smoothie
Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.
I am so envious! What a fantastic day out! And the food looks wonderful!
Awesome salad recipe too!
Replygreat recipe – cannot wait to try it – have been eating lots of cauliflower tabouleh recently – looking forward to a change!
Blessings
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!
ReplyLove this recipe! And that looks like a fun place – lots of tasty foods!!
ReplyHi 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!!
ReplyI 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!
ReplySuch 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.
ReplyLabels: raw, salad, SCD, sides, vegetarian.
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!
ReplyThanks 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!
ReplyI adore cabbage too so I can’t wait to try this with some of the new crop of cabbages! Yum!
ReplyYeah, another cabbage lover. Well you’ll just adore this dish Janet!
Be Well,
–Amber
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!
ReplyHey Tessa – absolutely! I make this every week to go with your chimies girlfriends and it’s AMAZING! Perfect combo.
ReplyI’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-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
Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.
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!
ReplyThanks Amber. Yes, and it’s hard to find nut-free stuff (especially in raw/living foods)!! These are a super fun treat.
Hugs,
–Amber
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
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
These look amazing Amber. I’m a sucker for any treat made with lemon and these are so fantastically good for you-love ‘em!
ReplyWhat if you don’t have a dehydrator? Can you use a very low setting on an oven?
ReplyHello 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
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
ReplyHi 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
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!
ReplyThanks 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
Looks good! My next kitchen gadget is a dehydrator! I can’t wait to get one!
ReplyHi Sarah,
Yes, yes! Do get one! They’re too much fun!
Hugs,
–Amber
I am getting one of those dehydrator’s too thanks for linking!
ReplyHi Kelli,
It works really well for now. However, I look forward to upgrading one day!
Be Well,
–Amber
These sound great! I haven’t had that variety, but I love other ones they make. Can’t wait to try these!
ReplyHi Jennifer,
I think you’ll really like these. They are pretty awesome!
Replyyum…. I bought a dehydrator, but I haven’t used it yet! this sounds like the perfect thing to start with! thank you, Sonia
ReplySo fun!! This is a super easy recipe to make and so fun to dehydrate. Good luck!!
ReplyDo you think you coud substitute sunflower seeds for the sesame seeds? Thanks
ReplyGood 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!
ReplySure, allow them to set up in the fridge for a bit for the best results.
ReplyThank 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
ReplyI 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!
ReplyThanks 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!
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.
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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.
ReplyLabels: dairy free, raw, SCD, soy free, sugar free, vegan, xanthan gum free.
Brilliant! I can’t wait to try these!
ReplyThis 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
ReplyI am so impressed Amber. Carrot cookies, raw and kid approved?! These cookies are a winner for sure!
ReplyThanks Laura. These are super fun and I love how healthy they are for my kiddos.
Happy Valentine’s Day!
–Amber
ReplyI love that recipe. May want to try the same with a little beet to color your batch in pink!
ReplyGood suggestion, but I prefer that beautiful orange!
Have a great Valentine’s Day.
–Amber
ReplyThanks 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/
Very neat, Amber! I’m not always a fan of sesame seeds, but I’d like to try these!
xo,
Shirley
These look like a great idea! I love how orange they are.
ReplyAmber, 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
ReplyWhat 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.
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!!
ReplyI 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.
ReplyHi 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
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!
ReplyOh, 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.
ReplyHi 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?
ReplyHi 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
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
ReplyThank 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
ReplyOooh, 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.
ReplyI would dearly love to try these! Has there been a change in the recipe for converting to conventional oven yet?
Great website!
Melissa
ReplyHi 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.
ReplySo 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[…] Raw Carrot Cake Cookies (or Bites) from The Tasty Alternative ~ gluten free, grain free, dairy free, egg free, sugar free, paleo, […]
ReplyLabels: dairy free, gluten free, raw, sauces, SCD, sugar free.
I love raw applesauce. I’ve never thought to add cranberries. Sounds delish!
ReplyI highly recommend the addition. The cranberries add a fun dimension of flavor!
Reply “The way you cut your meat reflects the way you live.”
–Confucius
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.
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.
Labels: dairy free, gluten free, raw, sauces, sides, soy free, vegan.
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!
ReplyThanks 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
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
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!)
ReplyHi 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
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
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!
ReplyHi 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
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!
ReplyHi Amber,
It is sooo good! The book I have is copyright 2007.
Replyvisiting from Raw Thursday. I love the addition of an avocado to your pesto. Looks amazing
ReplyLabels: dairy free, dips, gluten free, raw, SCD, snacks, vegan.
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
Hi There Lisa,
Great post. I love it!
Thanks so much.
Be Well,
–Amber
Your photos look absolutely beautiful. What a great idea for something different.
ReplyThank you Judee. This hummus is a family favorite. Think I’ll make some today!
ReplyLove 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
Replywow – what a great idea! I love hummous, but this looks great, I shall see if my stick blender can grind it down enough:)
ReplyI 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!
ReplyI love this idea. One for me to definitely do, as I love carrots and houmous
Reply
Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps. |
Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.
A great way to enjoy avocados! One of my favorite fruits, too. Thanks so much for submitting to Wellness Weekend this week!
ReplyThanks Ricki. I’m proud to be a part of the community.
Be Well,
–Amber
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
ReplyLabels: raw, salad, sides, summer cuisine, vegan, vegetarian.
I love golden beets, and I’m just loving the idea of this tahini-cider dressing! Sounds perfectly scrumptious to me!
ReplyOooh, 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
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!
ReplyHi Amber,
I have some Baby Kale and a Golden Beet in the fridge I am so going to make this salad!
Laureen
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!
ReplyHi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.
Scrumptious! Ginger is such a wonderful way to zest up a smoothie.
♥ It’s Carmen
Thanks Carmen. This is one of the best smoothies I’ve ever made. :-0
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/
Absolutely Ella! I’ve been watching your blog waiting for Potluck Party to start today! I need me my Potluck party fix!
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!
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.
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!
What beautiful memories, France. I love it. The banana and cherry works really well together. I love it. Creamy and sweet.
oh this looks yummy! Do you use tart or sweey cherries though? I’d love if you linked up on my Foodie Friday!
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.
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.
Ginger with cherries? Genius!!! Thanks so much for sharing this at Raw Foods Thursdays!