Raw Mint Brownies

I’m a sucker for anything chocolate + mint (OMG, hide those Girl Scouts’ Thin Mints from me!!), so I wanted to try a healthy version of the combination

(from Bee’s Knees Kitchen)

I followed the recipe:

    1 c Carob or Cacao Powder
1 c Almond Flour
1/2 tsp Vanilla Powder
Pinch Himalayan Salt
1/4 c Fresh Mint, chopped
1/4 c Agave Nectar
1/2 c Filtered Water
1/2 c Dates, chopped

In a bowl blend the carob/cacao powder, almond flour, vanilla powder and salt and set aside.  Using a personal blender, blend the mint, agave, and water until the mint is completely liquified.  Add the dates and blend until completely smooth.  Mix the wet ingredients to the dry ingredients with a spatula.  Empty onto a dehydrator sheet and smooth out to a square shape of about 1/2 inch thickness.  Dehydrate overnight or for 10-12 hours.  Flip onto a cutting board and square the edges off.  Cut into 1 inch squares and dehydrate for 2 more hours.

It’s very rich. It has a hint of mint taste to it. I followed the recipe, but next time, I would probably double the mint because I love a strong mint flavor. It was good to snack on.

Chocolate Banana Cake

Flourless, processed sugar-free, guiltless dessert!

(from Elana’s Pantry)

I used organic banana, organic cacao powder, organic eggs, grapeseed oil, agave, and sea salt. Baked.

Comments on Final Outcome:
It was good. I’m not a big chocolate cake fan, so I balanced the chocolate taste with adding fresh blueberries with each bite.

My reason for keeping this ingredient around in my life:
Unprocessed cacao has a lot of antioxidants. Much better than processed chocolate that’s typically sweetened with sugar.

Blueberry Muffins

Gluten-free, “bad” sugar-free

(from Elana’s Pantry)

Coconut flour, frozen blueberries, grapeseed oil, sea salt, baking soda, eggs, vanilla extract, agave.

Comments on Final Outcome:

I LOVED these. So soft and moist. You wouldn’t have been able to tell that they were guiltless dessert, free of junkie ingredients. I’ve stopped eating muffins from grocery stores or cafes since they usually aren’t too good for you, so I’m glad I found this recipe. I will definitely make again!

Spaghetti with Tomato Basil Sauce

I wanted to use up all of my Roma tomatoes left over, so I decided to make pasta sauce!

I used diced tomatoes (I kept the seeds in), and fresh chopped basil and garlic. I put the mixture on stove top on high, along with some olive oil, until tomatoes were soft, then decreased the heat to low. I added various seasonings. I decided to use black pepper, salt, agave, thyme, and rosemary. I let the sauce simmer until most liquid had been evaporated.

For the spaghetti noodles, I used 100% whole buckwheat soba noodles.

Comments on Final Outcome:
This is the first time I made FRESH pasta sauce! I felt like an Italian, hehe. I was really proud of myself. The blend of all the seasonings tasted terrific! I plan to make this again when I have an abundance of tomatoes to use up. I didn’t have any onions this time, but next time I want to include that as an ingredient.

Raw Flax Carrot Garlic Crackers

I had so much carrot pulp left over from juicing carrots for my dessert recipe (previous post), I needed to figure out what to do with some of it. I found a raw cracker recipe (from Mama in the Kitchen Blog) using carrot pulp so I decided to try it out.

I blended flaxseeds (I only had ground), water, carrot pulp, fresh ginger, and a little salt, then stuck it in my dehydrator until it was crisp. My first raw cracker experimentation, wahoo!

Comments on Final Outcome:
These are decent crackers. The actual recipe called for certain number of carrots, but I was guesstimating since I was workin with carrot pulp. I think I should have put in more pulp or less salt (since I had less carrot juice to begin with, since it is only pulp and not the whole carrot), because they ended up being on the saltier side. However, I have a feeling that these crackers would go great with some sort of dip, like hummus!

Raw Carrot Mini Cakes with Lemon Frosting

(Recipe from the Bee’s Knees Kitchen blog)

Carrot cake:
Major ingredients include carrot pulp (which I got from juicing), almond flour, coconut flour, chopped raisins and walnuts. Also mixed with some lemon zest, vanilla extract, stevia, cinnamon, and nutmeg. They were mixed and just molded into shape (no water needed!)

Lemon Frosting:
Cashews, lemon juice, coconut oil, agave, and stevia were blended together. Then topped over the cake.

Comments on Final Outcome:
These were just delightful! Tasted great. My frosting had small cashew chunks since I couldn’t blend it into powder fully since the amount I used was too little for my big blender.

My reason for keeping this ingredient around in my life:
-Carrots are rich in caretnoids, which have shown to have some anticancer properties.

Berries “Nutella” Raw Crepe

A raw, flourless, healthy version of a sweet crepe (from Ani’s Raw).

Crepe:
Grounded flaxseeds, banana, and water blended together. Then dehydrated.

“Nutella” Cream:
The actual nutella is hazelnut chocolate spread, and this is exactly that, except made completely fresh and sugarless! It’s raw hazelnuts, cocao powder, agave, and water blended together.

I then spread the cream on one half of the crepe, topped with sliced strawberries and blueberries.

Fold crepe over, and there ya go! Great dessert or breakfast crepe.

Comments on Final Outcome:
I enjoy this crepe. The hazelnut cream is not too sweet. This is the second time that I made this, and this time I played with the recipe ratio, adding a little bit more of cocao and agave to give it more of a sweeter chocolate taste, and added more water than I did the first time around so it was easier for the hazelnuts to blend and so it didn’t come out chunky. The banana in the crepe itself added a nice complimentary flavor to the berries and nutella.

My reason for keeping this ingredient around in my life:
Hazelnuts are on the list of super foods because they’re rich in phytochemicals, which serve as antioxidant.

Raw Tomato Basil Pizza

This fully raw entree (from Ani’s Raw) has been my most intricate one I’ve made to date, so I’m proud of myself.

Crust:
It’s made up of mainly flaxseeds and celery, with some oregano and water. This is the final pizza crust product after it was dehydrated.

Sauce:
I made fresh marinara sauce, blending cherry tomatoes with some couple different herbs, spread it over the crust, and topping sliced roma tomatoes over the sauce.

Vegan Cheese:
I processed raw almonds, some lemon juice, garlic, and water. The final consistency was similar to feta cheese with its crumbliness. I placed it over the marinara sauce.

Topping:
I sprinkled pieces of fresh basil and minced garlic all over. And tada, my raw pizza was ready!

Comments on Final Product:
Before I bit into the pizza, I was nervous that it wasn’t going to taste good. After all, it was my first really complex raw dish that I’ve made. (Also, later on, my husband told me he was telling his co-workers that he was scared to eat my raw pizza when he gets home!) After I bit into my first mouthful, I thought…oh wow, it’s actually good! My hubby surprisingly really liked it too. In fact, he said this was his favorite out of all the raw entrees that I’ve made so far. Score!

My reason for keeping this ingredient around in my life:
-Flaxseeds – high in omega-3, which acts as antiinflammatory.
-Tomato – has good antitumor properties.

Raw Ginger Raisin Cookies

Main ingredients include buckwheaties (whole and grounded) and both fresh and ground ginger. I also used 1 apple, 1 banana, and raisins. Blended and mixed all together, and then dehydrated.

Final product is raw, flourless, sugarless, unprocessed cookie!

Comments on Final Outcome:
I thought these cookies were great! Usually, ginger is too strong for me to eat a lot of in one mouthful so I usually need to hide bits and pieces in my food. However,  for these cookies, even though I used a large amount of ginger, the taste was strong but still tolerable. My hubby begs to differ. He felt he was biting into just raw ginger, hehe. I didn’t think that!

My reason for keeping this ingredient around in my life:
Ginger is amazing! It’s a powerful antiinflammatory and a antioxidant, with anti-cancer properties.

Raw Healthy Onion Rings

When I go out to eat junk food and have the option to choose between fries or onion rings, I now opt for onion rings even though french fries used to be my favorite! I think onion rings are just better out of the two since onions have anti-cancer properties and fries are just so high on the glycemic index! Of course, it’s better not to eat them altogether since they’re fried and the onion rings are battered with some sort of white flour that isn’t good for me. So I made an alternative to this!

(from Ani’s Raw cookbook)

Onion rings that are raw! I battered sweet onions with ground buckwheaties. It’s buckwheatIES, as opposed to just buckwheats. The difference? Buckwheaties are buckwheats that I dehydrated. So after I battered the onions, I stuck it in my dehydrator overnight.

Comments on Final Outcome:
I really liked it! It’s softer, not as crisp as the typical onion rings, but it’s good and the batter is light tasting, sort of like tempura. I would make it more often, except for the time it takes with prepping buckwheaties, which I had to soak the buckwheats for hours to remove their enzyme inhibitors (many raw nuts and seeds should be soaked in order to increase their nutrition and digestibility), then dehydrate for hours, then grind them into a powder. It would probably be easier if I made a HUGE bulk of buckwheaties and just store it.

My reason for keeping this ingredient around in my life:
Buckwheat is usually thought to be a grain, but it’s actually a fruit seed! So it’s gluten-free. It has antioxidant power and is a blood sugar regulator.