Posts Tagged ‘Raw foodism’

Rawpolooza

If you haven’t been tuned in this week, Steve Prussack from Raw Vegan Radio has been hosting Rawpolooza.  Steve has been interviewing some of the most interesting people in the Raw Food Movement, and making it available to us to listen to via phone or web from the comfort of your own home. This event is available to everyone, and so far has been amazing to listen to.  We are into day three, and this event goes until Monday.  If you are interested in hearing real people talk about this lifestyle and their experiences, this is a great event to check out!

http://rawpalooza.com/

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Raspberry Chocolate Ganache Fudge Cake

Raspberries

I recently made Ani Phyo’s Raspberry Ganache Fudge Cake, and I have to share! It was SO yummy, and so easy to make, and best of all not full of refined sugars, so kinda healthy 🙂

 
Fudge Cake

  • 3 cups dry walnuts
  • 2⁄3 cup unsweetened cacao powder or carob powder
  • 1⁄4 teaspoon sea salt
  • 1 cup pitted Medjool dates

Frosting

  • 1⁄3 cup semi-soft pitted Medjool dates
  • 1⁄4 cup agave syrup
  • 1⁄2 cup ripe avocado flesh (from about 1 medium avocado)
  • 1⁄3 cup cacao powder

Filling

  • 1⁄2 cup raspberries
  1. To make the cake, combine the walnuts, cacao powder and salt in the food processor and pulse until coarsely mixed.  Add the dates and pulse until mixed well. Shape into two  same sized cakes of desired shape and set aside.
  2. To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
  3. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. (I like to mashed the raspberries a bit).  Stack the second cake on top and frost the top and sides of the cake.
  4. Add some more raspberry’s on top if you like, to make it look even prettier.
  5. Serve immediately, or place in the refrigerator for a couple hours to firm up.

I divided the dough into six balls and made three mini cakes, which can be handed out as gifts, which is a nice healthy treat for the holidays.

Hope you enjoy!

 

 

Almond Milk

With the growing concern over all the GMO‘s in our soybeans these days, a while back I decided to switch to other milk alternatives (as I have never been a fan of the dairy version).   Moving into a high raw diet this year has been an interesting journey, and a great learning experience for me.  So a few months back, after putting this off because I thought it would be too much work, I finally bit the bullet and made my own almond milk.  And can I just say, I will never go back to the store-bought stuff after this, this is SOO easy to make!

Shelled almonds (Prunus dulcis)

Almonds

  • 1 cup of raw almonds
  • 3 1/2 cups of filtered water
  • 1/2 tsp of cinnamon
  • 1/2 tsp cardamom
  • pinch of sea salt
  • 1 tbsp of agave (optional)
  1. Soak the almonds in filtered water for about 12 hours or overnight.
  2. Rinse the almonds well, then add all ingredients into your blender and blend very well, until everything is looking kinda like milk.  Taste your milk and add agave or another sweetener of your choice if you desire your almond milk to be a little sweeter.
  3. Next, either strain your milk into a bowl using a nut milk bag or by lying a piece of cheese clothe over a mesh strainer over a glass bowl.  Let all the milk drain into the bowl then squeeze the bag or cheesecloth tight, until all your milk is drained, and you are left with the almond pulp.
  4. Pour your almond milk into a glass jar and seal tight.  It will be good for about 4-5 days in the refrigerator.

I usually cut this recipe in half, because I don’t go through that much milk at a time.  But if I still have some milk left at day five, I just dump it all into my morning smoothie 🙂

Also the almond pulp can be used in a nice bread, cracker or throw it into your morning smoothie, for a little extra protein.

David Wolfe – Passion for Cacao

This morning I posted my Healthy Chocolate Pudding recipe and this afternoon I come accross David Wolfe speaking about raw cacao on Ted Talks.  Check it out, it’s pretty cool!

http://tedxtalks.ted.com/video/TEDxHelsinki-David-Wolfe-Passio

 

 

 

 

Healthy Chocolate Pudding

Aguacate / Avocado

Avocado

Mmmmm……have you ever wanted to have the most amazing chocolate pudding, but worried about how it may affect your health? Well if you are looking for an amazing creamy healthy alternative, then look no further!  This pudding is so creamy and delicious, I made some this morning for my afternoon snack, and I cannot stop thinking about it!

  • 1 ripe avocado
  • 1 ripe banana
  • 2 tbsp of raw cacao powder
  • 1 tbsp of raw honey or agave syrup
  • 1 tsp of vanilla bean powder
  • 1/2 tsp of cinnamon
  • 1/2 tsp of sea salt

Put all ingredients in a small food processor and blend until nice and creamy smooth.

This recipe is not only delicious, but contains food are really good for you! Despite what you may think about chocolate, raw cacao is the highest whole food source of magnesium! Magnesium relaxes muscles, improves peristalsis in the bowels and relaxes the heart and cardiovascular system. The antioxidants in cacao have been clinically proven to dissolve plaque build up in the arteries which helps in reversing heart disease and naturally lower blood pressure.  Now if that doesn’t make you want to eat more cacao, I don’t know what will 😉 Cacao has so many amazing health benefits, plus it makes you feel good, which is I guess is why some people prefer it over sex.  Avocados are a good source of vitamin K, potassium, folate, vitamin B6, vitamin C and copper.  They also promote heart health and are a good source of dietary fiber.  So grab an avocado and throw it into your pudding, smoothie, salad or experiment and send me your recipe 🙂

Raw Pumpkin Cheesecake

This Pumpkin Cheesecake is better than the real thing in my opinion and you wont feel like taking a nap afterwards.  My Thanksgiving guests loved this cake and I hope you do too!

Now the name may be a little deceiving, as it does not actually contain pumpkin, but carrots, but I promise once you taste it, you will not be able to tell the difference 😀

Filling:

  • 1 cup of raw cashew butter
  • 3 cups of carrots
  • Juice from 1 lemon
  • 5 dates
  • 1 tbsp of pumpkin pie spice
  • 1/4 cup of raw agave nectar or maple syrup (not raw)
  • 1/4 tsp of salt
  • 1/4 cup of raw pumpkin seeds

Crust:

  • 3 1/2 tbsp raw agave nectar
  • 1 1/4 cups of raw pecans
  • 2 tsp vanilla powder
  • 1/2 tsp of salt
  • 1 tbsp coconut oil
  1. Make the crust first by blending the pecans in a food processor until they are a fine powder.
  2. Add remaining crust ingredients into the food processor and blend till it gets crumbly.
  3. Press the crust into a cheesecake pan.  I used a 6″ pan for this recipe.
  4. Place pan into the freezer while you mix the filling.
  5. For the filling, puree your carrots in a food processor first.
  6. Once you have a nice puree you can add the remaining filling ingredients (except pumpkin seeds) and mix until you have a creamy smooth consistency.
  7. Pour your mix into the pan onto of your crust.  Using a spatula, spread the mix out so it is nice and even.
  8. Sprinkle raw pumpkin seeds on top of your cake and set into the freezer for about 6 hours.

Enjoy 🙂

Food Matters TV

A diet rich in soy and whey protein, found in ...

Image via Wikipedia

If you haven’t already had the opportunity to watch Food Matters, this movie is available to watch online for FREE until October 8th.  This is an amazing film!!

http://foodmatters.tv/

I just finished watching it last night, and it is full of information, and features one of my favorite people in Raw Food, David Wolfe. Yay! If you care about what you are putting in your body or concerned about the state of our health and planet in the present and future, this is a must see!

I know I have already made a post about this film, but I feel like it’s a very useful resource to those wishing to learn more.

I would love to hear your feedback on this film.