Wednesday, August 28, 2013

Crunchy Cabbage Salad

1/2 med head red cabbage, finely chopped
1/3 c diced apple
1/3 c organic raisins
1/3 c sunflower seeds
1/4 c raw apple cider vinegar
1/4 cup organic extra virgin olive oil
3 Tbsp Vegenaise
3 Tbsp raw Ginger Creamed Honey
1/4 tsp sea salt

Place red cabbage, apples, raisins, and sunflower seeds in a medium-sized bowl.

In a small bowl, whisk together apple cider vinegar, olive oil, Vegenaise, honey, and sea salt until smooth and creamy.

Pour dressing over cabbage mixture. Cover and refrigerate for several hours or overnight.  Enjoy!

Adapted from Cook It Allergy Free

Nick's Roasted Brussels Sprouts

1 lb Brussels sprouts
1 Tbsp Ginger Creamed Honey
2 Tbsp low sodium wheat-free tamari
2 Tbsp freshly-squeezed orange juice
3 shakes garlic powder
2 shakes smoked paprika
1 Tbsp grated fresh ginger
3 shakes chipotle pepper powder to taste
Sea salt to taste
Freshly ground black pepper to taste

Wash Brussels sprouts; cut in half if large.

Mix together remaining ingredients; toss with Brussels sprouts.

Roast at 415 degrees F for 10 minutes; stir.  Roast 10 minutes more.

Blueberry Coleslaw

1 head cabbage
1/2 Vidalia onion
1 carrot, julienned
2 cups blueberries
1 cup Vegenaise
2 Tbsp red wine vinegar
1 Tbsp Creamed Blueberry Honey
2 Tbsp chopped fresh cilantro
1 tsp cumin
Sea salt to taste

Using a mandoline on its thinnest setting, shred cabbage and thinly slice onion.  Combine  cabbage, onion, carrot, and blueberries in a large bowl.
Add Vegenaise, red wine vinegar, blueberry honey, cilantro, cumin.  Add sea salt to taste.  Gently toss to combine.

Adapted from Michael Symon's Recipe on Food Network

Raw Vegan Chocolate Mousse

3 small ripe avocados
1 very ripe banana
2/3 c raw cacao
1/4 c raw honey
1/4 c coconut cream
2 tsp vanilla extract
4 drops chocolate raspberry stevia
4 drops dark chocolate extract

Place all ingredients in a food processor.  Process until smooth.  Pour into serving glasses; refrigerate several hours or overnight.

Whipped Chocolate Coconut Cream

It was very warm today and this didn't whip up as well as usual. We ended up putting it in the fridge for awhile and then whipping it again. It wasn't as firm as the plain whipped coconut, but it was still very delicious!

One 8-oz container chilled Coconut Cream
2-3 Tbsp raw cacao powder
3 Tbsp raw honey
2 tsp vanilla extract

Whip coconut cream, cacao powder, and honey together in the mixer until soft peaks form. Add vanilla extract and whip some more.

If necessary, place mixer bowl in refrigerator for at least 30 minutes, removed and whip again.


Pineapple Coconut Smoothie

One of our favorite smoothies!

Pineapple Coconut Smoothie

1 cup coconut milk
1 cup fresh pineapple, cut in chunks
1 ripe banana
1 Tbsp raw honey
1 tsp vanilla extract
1/4 cup ice cubes

Blend all ingredients in Vitamix or other high speed blender until smooth.

Ginger Lemon Honey Tea

We love this tea! We started drinking it when we had a sore throat or felt a cold coming on. We continued drinking it because we like ginger because of its anti-inflammatory properties. More importantly, we just love the taste!

We don't measure when I make this; we just add the ingredients, taste it, and adjust them. We happen to love a lot of ginger, but not everyone enjoys that much.

When we buy ginger, we peel it, and stick in in the freezer. We find that it's easier to grate when it's frozen. We just take it out and grate what I need.  We used to use a ceramic ginger grater, but we now use a Microplane Zester/Grater, which we much prefer. It makes the job effortless and is also great for zesting lemons and limes and for grating other foods when a fine grate is needed.

Ginger Lemon Tea

2 c hot water
Ginger root, peeled and grated
Juice of 1 lemon
2 Tbsp Creamed Ginger Honey

Juice the lemon.

Grate the ginger.

Place ginger and lemon juice in a mug; add the hot water. Allow to steep for a few minutes.

Stir in the honey. Mix well, adjust ingredients to taste, and enjoy!

Nick's Morning Chocolate Charge!

1 cup cold water
1 ripe banana
3 Tbsp raw cacao powder
½ cup frozen blueberries
1/3 raw unfiltered honey
¼ cup organic sunflower butter
1 cup ice

Place all ingredients except for the ice in a Vitamix or other high-powered blender. Blend well and add ice, blending until smooth.

Enjoy in a Lifefactory Glass Bottle!

Nick ~ Truly Pure & Natural

Honey Lime Dressing

This recipe is from Jodi at Getting Raw. It's one of our favorites and we use it a lot on different salads. Be sure to check out Jodi's gorgeous salad!

2 Tbsp raw honey

3 limes, juiced

1/4 cup organic extra virgin olive oil

3 Tbsp cilantro, finely chopped

1 large clove garlic, peeled and minced

1 tsp chopped and seeded jalapeƱo pepper, or more to taste

Raw Chocolate Smoothie

1 cup water
1 cup ice cubes
1 frozen banana, chopped
1/4 cup raw cacao powder
1 Tablespoon nutritional yeast
1/4 cup organic sunflower butter
1/4 cup Creamed Chocolate Honey
1/2 teaspoon vanilla extract

Blend all ingredients in a Vitamix or other high-powered blender until smooth.


Chocolate Chip Cookie Dough Balls

All I can say about this recipe is don't knock it 'til you try it!  I never told anyone what was in it, and no one suspected!

Chocolate Chip Cookie Dough Balls

1 1/2 cups cooked chickpeas
1/4 cup sunflower butter
1/4 cup Chocolate Creamed Honey
3 Tbsp GF rolled oats
2 tsp vanilla extract
1/8 tsp baking soda
1/8 tsp sea salt
1/4 cup sunflower milk, if needed
1/2 cup vegan chocolate chips, store bought or homemade*

Add chickpeas, sunflower butter, creamed honey, rolled oats, vanilla, baking soda, and sea salt to food processor; process until very smooth, adding sunflower milk as necessary.

Stir in chocolate chips. 

Roll into small balls, the size of marbles.  Refrigerate or freeze.

*Chocolate Chips

4 Tbsp organic extra virgin coconut oil, melted
1/4 cup raw honey OR 20-30 drops NuNatural vanilla stevia
1/2 cup plus 1 tablespoon cacao powder
3-4 Tbsp water or non-dairy milk, if using stevia

Combine coconut oil with honey or stevia drops. Stir, then add cacao powder and water or non-dairy milk, if using stevia. Stir until it gets thick. Pour onto a sheet of waxed paper; cover with a second sheet, pushing on it to flatten it out.  Freeze until solid, then chop into small pieces.  Chips will be crisper if using stevia rather than honey.

Adapted from Chocolate Covered Katie

Ginger Pad Thai Noodles

People have been asking for recipes using our Creamed Raw Honey, so here's one that uses our Creamed Ginger Honey:

Ginger Pad Thai Noodles

1 pkg Brown Rice Pad Thai Noodles

1 1/2 cup finely minced scallions
1/4 cup chopped cilantro
1/2 jalapeno, seeded, and diced
2 Tbsp Creamed Ginger Honey
2 Tbsp grated fresh ginger
2 Tbsp coconut oil
2 Tbsp coconut vinegar
1 Tbsp coconut aminos or low sodium wheat-free tamari
1/4 lime
Sea salt and freshly ground black pepper to taste

In a small bowl, mix together scallions, cilantro, jalapeno, creamed ginger honey, fresh ginger, coconut oil, coconut vinegar, and coconut aminos or tamari.  Mix well and set aside.

Cook pad thai noodles according to package directions.  Rinse.

Pour sauce over cooked noodles; mix well.  Adjust seasonings; squeeze the juice of a quarter of a lime over top, adding more if desired.  Toss one more time.

May also add julienned carrots, cucumber, etc. 

Adapted from Simply Reem


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