Tuesday, June 11, 2013

Raw Crepes with Berries and Cashew Cream


Don't let this mouthwatering picture deceive you by it's lovely gourmet 

composition into thinking this is a complicated recipe.

It is actually very simple and only requires 4, yes only 4, ingredients! 


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Ingredients

CREPES
2 large bananas
CASHEW CREAM FILLING
2 handfuls of cashews
4 dates
STRAWBERRY COULIS
5 or 6 strawberries
Methods
CREPES
Simply blend up the bananas then spread the mixture out onto teflex sheets thinly and dehydrated until they were pliable and no longer sticky
CASHEW CREAM FILLING
Blend up the cashews and the dates together with a little water and this tasty simple cream will formed
STRAWBERRY COULIS
Blend strawberries in a food processor
That's it!!! You could add some additional sweetener to the coulis if desired, but I found that the natural sugar in ripe strawberries provided plenty of sweetness for our pallets.
Assembly
Place the berries on the crepe and topped with the cashew cream filling then wrapped it all up firmly. I added the strawberry coulis at the last minute before serving

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Raw Food Recipes: Banana Crepes




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Monday, June 10, 2013

Poblano Stuffed Peppers




Poblano peppers stuffed with a hearty filling from walnuts and lots of veggies. Served with a delicious mole sauce and some raw sour cream.Very healthy and tasty.
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Ingredients

Filling:
1 cup raw walnuts, soaked and dried
1/4 cup nutritional yeast
6 crimini mushrooms
1 clove garlic
1 tsp dried cumin
1 tsp chili powder
sea salt to taste
1 bunch scallions, sliced
1 organic red bell, diced small
1/2 jalapeno, seeded and minced
1 cup fresh corn
2 Tbsp minced cilantro

4 fresh organic poblano peppers, seeds and tops removed

Mole Sauce:
1/2 cup dried tomatoes, soaked for at least 30 minutes, and drained
2 chipotle peppers, soaked for at least 30 minutes and drained
2 tsp raw cacao powder
1/4 tsp cinnamon
1 clove garlic
3 medjool dates, pitted
1 Tbsp raw almond butter
sea salt
1 Tbsp cider vinegar
filtered water as needed

Raw Sour Cream:
1/2 cup young coconut meat
1/4 cup raw cashews, soaked and drained
2 Tbsp olive oil
1 Tbsp lemon juice
1/4 tsp sea salt
filtered water as needed


Methods


To make filling, combine walnuts and yeast in the food processor and process until finely chopped.  Add mushrooms, garlic, cumin, chili powder and sea salt, and process until well combined and mushrooms are finely chopped.  Remove from processor, place in a bowl and add scallions, bell pepper, jalapeno, corn and cilantro and stir in until well combined.  Stuff mixture into the 4 peppers, place in the dehydrator and dehydrate for 4-6 hours until the peppers have softened.

Meanwhile, to make the mole sauce, combine all ingredients in the food processor with 1/4 cup water and process until smooth, adding more water as needed to achieve a sauce consistency.  Set aside.

To make the sour cream, combine all ingredients except filtered water in the food processor and process until smooth.  Add a little water at a time to achieve a sour cream like consistency.  Set aside in the fridge until the peppers are done.

To serve, spoon a bit of the mole sauce onto each plate, then a little of the sour cream.  Place a pepper on each plate, then spoon a bit more of the mole sauce over.  Garnish with sliced avocado, and serve with hot sauce if desired!


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