Category

Raw

Raw Cashew Curry Hummus

This flavourful hummus was the star of my best selling mango coconut wrap at the Banff Farmers Market this past summer! It is pictured here in a raw Ezekiel wrap with kale, olives, and home made sauerkraut (a recipe that I promise to share!) Ezekiel wraps are found in the freezer section of your natural foods store.

You can also substitute a 14 oz. can of organic chickpeas for the cashews.
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Feel free to skip the wrap altogether and just scoop it up by the mouthful with organic sliced veggies!

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Ingredients:

  • 1 cup raw cashews, soaked in water for at least 4 hours (Alternatively you can use a 14 oz. can of drained organic chickpeas)
  • 4 Tbsp. fresh lime juice
  • 1 Tbsp. maple syrup or raw honey
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. of ground turmeric
  • 1/2 tsp. of ground cumin
  • 1 clove of minced garlic
  • 1 two inch piece of fresh ginger, chopped
  • 2 Tbsp. raw tahini (or not raw if difficult to find)
  • 1 tsp. himalayan pink salt
  • 1/4 cup fine unsweetened shredded coconut
  • 1/8 cup chopped cilantro

Combine all but the coconut and cilantro in a food processor. Process until smooth with a hummus-like consistency. Adjust seasonings if desired. Add the coconut and pulse a few times to incorporate into the mix. Scoop into a container and stir in the cilantro by hand.

Store sealed in the refrigerator for up to 1 week.

Raw Cranberry Chipotle Kale Chips

 

I package cello bags of these spicy, cranberry studded kale chips at Christmas to give as gifts and always make extra to take along to a Christmas Party or two! Once dressed, they take 12 hours to dehydrate and stay fresh for a couple of weeks in a sealed bag.

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Ingredients:

makes 12 cups of kale chips (halve the recipe if you want less)

  • 5 large heads of curly kale (curly kale holds onto the dressing better than the flat leaf variety)
  • 2 cups of raw cashews
  • 1 cup of fresh or frozen cranberries
  • 1 canned chipotle pepper in adobo sauce (or  1/2 tsp.powdered dried chipotle)
  • 2 tsp. of himalayan pink salt
  • 3 Tbsp. of nutritional yeast
  • 2 Tbsp. maple syrup
  • about 3/4 cup of water
  • 1 cup of chopped fruit juice sweetened dried cranberries

Tear the kale into pieces from the stems and place in a large bowl. Take care to remove the stems as they become very hard and sharp once dehydrated!

Puree the cashews, cranberries, chipotle, salt, yeast, and maple syrup in a high speed blender with approximately 3/4 cup of water. The mixture should be thick and very smooth, almost a hummus consistency. If it is too watery it won’t adhere to the kale. Once blended, taste to adjust the seasonings, adding more chipotle or salt if desired. Spoon the cashew mixture into the bowl of kale and massage well with your hands to coat the kale well on both sides. Add the chopped cranberries.

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Arrange on your dehydrator screens taking care not to overlap the pieces too much. This amount fills 5 of my Excalibur dehydrator trays.

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Dehydrate at 117 degrees F. for 12 hours or until crisp.

Store in an airtight container.

Kale with Hazelnuts, Pear, and Macadamia “Goat Cheese” in a Honey Balsamic Vinaigrette

Making  goat style cheese out of macadamia nuts is surprisingly simple. I always have a stash of raw organic macadamia nuts in my freezer to create this soft tangy cheese that is delicious in a variety of recipes, all of which I will eventually share with you!  Once cultured you can roll it in fresh herbs, cracked peppercorns, or dried cranberries and cinnamon.

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I have tried a variety of probiotics when making nut cheese and have found that using a simple acidophilus capsule works best. The more expensive blends that are powdered and grey in colour produce a less white cheese with a strange odour!  Begin making your cheese 2 days before you plan to make this recipe!

The Cheese:

  • 2 cups of raw macadamia nuts, soaked for 4 hours
  • 1 cup water
  • 1 teaspoon of acidophilus powder ( 2-3 capsules)
  • 1 Tbsp. nutritional yeast
  • 3/4 tsp. pink himalayan salt
  • 1 tsp. fresh lemon juice

Blend the soaked macadamia nuts, and water in a high speed blender until silky smooth. A vitamix works best but if you just have a conventional blender the mixture will need a little more coaxing with a spatula to achieve the same smooth result. Add the acidophilus and blend again briefly to mix. Adding it at the end prevents it from overheating and killing the probiotic.

Transfer the mixture to a strainer lined with 3 layers of cheesecloth.

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Twist the cheesecloth up around the mixture and then place a weight on top of it to allow the excess water to drip down into a bowl beneath. You can use a water filled mason jar or a large clean rock as a weight.

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Cover the weighted cheese with a clean tea towel and leave at room temperature on your counter to culture for 24 hours. The speed at which the mixture ferments will depend on the temperature of your kitchen. I find that in the winter that the whole process happens more slowly and I will often need to leave it for an additional 12 hours or so. You will know when it is ready as it develops as bit of a sour fermented odour and taste. When ripe, the consistency of the cheese is less smooth. It is a bit chunky when pulled apart and appears aerated!

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Stir the nutritional yeast, salt, and lemon juice into the fermented cheese and spoon it onto a large sheet of plastic wrap. Form it into a 2 in. in diameter log and wrap the plastic wrap around it, twisting the ends to seal. Place it in the fridge over night to set up.

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Once set, cut the cheese into 3 or 4 in. logs and roll in your choice of toppings. For this salad, chives are delicious. Crushed black and pink peppercorns give a nice bite, and chopped cranberries and cinnamon are a little more festive!

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Refrigerate in a covered container until ready to use.

And now for the salad!

serves 4-6

  • one container of baby kale
  • 3 ripe organic bartlett pears, cored and sliced
  • 3/4 cup of toasted organic hazelnuts (or raw if preferred)
  • 1/2 red onion, thinly sliced
  • sliced Macadamia “Goat Cheese”
  • Honey Balsamic Vinaigrette

To roast the hazelnuts, place on a cookie sheet in a 350 degree oven for 5-7 minutes. Once the skins begin to darken, remove them from the oven and allow them to cool. Rub the hazelnuts between your palms. The skins should slide right off.

Honey Balsamic Vinaigrette:

  • 2 Tbsp. of raw honey
  • 1/3 cup balsamic vinegar
  • 1/2 tsp. himalayan pink salt
  • 1/2 tsp. dijon mustard
  • 1/4 tsp. cracked black pepper
  • 1 cup of extra virgin olive oil

In a small bowl or measuring cup whisk together the honey, vinegar, salt, dijon mustard, and black pepper. Whisk the olive oil in at the end until well combined.

To assemble, toss the kale in a large bowl with enough dressing to coat. Distribute the kale on individual plates and then arrange the sliced Macadamia “Goat Cheese”, toasted hazelnuts, red onion slices, and pear slices on top. Drizzle with a little bit of additional dressing to serve along with extra fresh cracked pepper if desired!

Raw Salted Caramel Cacao Tarts

 

 

I made these tarts in mini 3 in. tart pans however you can make them in an 8X8 in. square pan and cut them into bars as well. As bars they were one of the most popular treats at my local farmers market booth this past summer! The leftover caramel is delicious spread on tart granny smith apple slices!  I have enhanced the flavour of the caramel with Caramel Medicine Flower extract. Medicine Flower has created an amazing line of  organic natural extracts that can be ordered on line at medicine flower.com. or purchased at specialty grocery stores. Lucuma also adds nutrition and  a creamy caramel like flavour. Lucuma is an exotic Peruvian fruit that is a beneficial source of carbohydrates, fiber, beta-carotine, vitamin B3, niacin and iron! It is readily found at your local health food store.

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The crust:

if using mini tart pans, line each with a single layer of saran wrap. If making as bars, line your baking pan with parchment.

  • 3/4 cup raw unpasteurized almonds (sprouted and dehydrated if possible) *
  • 1/3 cup raw shredded unsweetened coconut
  • 5 pitted medjool dates, pitted
  • 1/4 cup coconut oil softened

*To sprout raw almonds soak in water overnight before dehydrating at 117 degrees F. for 24 -36 hours. Sprouting the nuts not only enhances their nutritional value but also gives the almonds a nicer crunch in the crust.

Process almonds in a food processor until crumbly. With the motor running, add coconut, dates, and coconut oil until the dates are well incorporated into the mixture.

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Press the mixture into the saran wrap lined tart pans or parchment lined square pan until evenly distributed. Use the back of a spoon to press the mixture firmly into the pans. Place in the freezer to set while you prepare the caramel.

Caramel:

  • 12 medjool dates, pitted
  • 1/3 cup almond butter (raw or toasted. I use a home made combo of almond and coconut butter)
  • 2 Tbsp. maple syrup
  • 2 tsp. vanilla powder or liquid extract
  • 1/4 tsp. himalayan pink salt
  • 1 tsp. lucuma
  • 1/2 dropper full of Caramel Medicine Flower extract
  • 1/2 cup pecans, raw or toasted (to arrange onto the caramel)

In your food processor process the dates until broken down and mushy. With the motor running, add the almond butter, maple syrup, vanilla, salt, lucuma, and caramel medicine flower extract if using. Continue to process until well combined. You may need to scrape down the sides of the container a few times to incorporate all of the ingredients into the mix. It should begin to form a large sticky ball!

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With a spoon or an off set spatula, spread the caramel onto the refrigerated crusts to a depth of 1/4 inch. You should have some left over which can be refrigerated for later use. This mixture is very sticky and can be hard to spread. Often damp fingers work better than a spoon. Arrange pecans onto the caramel.

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The Ganache:

  • 1/3 cup raw cacao powder
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • extra cacao powder to dust

Combine all ingredients apart from the extra cacao powder in a stainless steel bowl. Set over a saucepan with a few inches of water in it over medium heat to create a double boiler. Whisk as the mixture warms and the coconut oil melts to create a smooth, shiny, chocolate ganache. Pour equally over the caramel and pecans. Return to the refrigerator to set for at least 1/2 hour.

To garnish, place a tbsp. of cacao into a fine sieve and then tap gently over the tarts to dust. Decorate with extra pecans if desired, sprinkle with coarsely ground sea salt.

Thai Green Curry Kale Chips

If I made nothing  but Kale chips in my dehydrator it would still be totally worth the purchase!

No need to flip and remove burnt chips as they burn in the oven. Once dressed, they take about 12 unattended hours to dehydrate.

I would recommend the Excalibur Dehydrator with 9 trays if you are looking to purchase one. They come complete with temperature control and some models with a timer. You can use a cheaper dehydrator without temperature control but ideally you want the temperature to remain at or slightly below 117 degrees F. to keep the enzymes in tact.

I would sell out of these chips at our local farmers market here in Banff before noon every Wednesday! The secret ingredient is the home made Thai Green Curry paste from my last post. Pretty much everything tastes good dipped and dehydrated in this sauce! Thinly sliced tomatoes, zucchini, and pineapple are a few of my favourites to add in with the kale for colour and flavour.
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Ingredients:

  • about 1/4 cup of prepared Thai Green Curry Paste  (more if you like spice)
  • 1 cup raw cashews
  • 1 yellow bell pepper, seeded and chopped
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. fresh lime juice
  • 2 tsp. pink himalayan salt (or more to taste)
  • just enough water to blend into a smooth paste (about 1/4 cup)
  • 3 bunches of organic curly kale, leaves torn from the spines
  • thinly sliced tomatoes
  • thinly sliced zucchini
  • 1/4 peeled pineapple thinly sliced

Blend curry paste, cashews, bell pepper, nutritional yeast, lime juice and salt with water in a high speed blender until smooth. Toss all but 1/3 of this sauce with the torn kale in a large bowl until very well coated. Spread onto mesh lined dehydrator trays leaving a small amount of space between. Dip the tomatoes, zucchini, and pineapple in the remaining sauce and distribute onto dehydrator trays. Set your dehydrator at 117 degrees F. and leave for 12-16 hours. The tomatoes and zucchini often take a little longer to crisp up. Store in an airtight container if you can keep from eating them all in one sitting!

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