Quinoa Patties

Quinoa Patties 

*Not Raw* 

adapted from wholeliving

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• Ingredients
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• 2 1/2 cups cooked quinoa, room temperature
• 4 large eggs, beaten
• 1/2 teaspoon himalayan salt
• 1 onion, finely chopped
• 1/3 cup freshly grated Parmesan
• 3 cloves garlic, finely chopped
• 1 cup almond meal 
• 1 tablespoon extra-virgin olive oil
• 1 can tuna in water, squeeze water out 
• cumin
• black pepper
• tsp of "trader joes" lemon pepper (or a little more)
• tsp of smoke "trader joes" seasoning bland (or a little more, to taste)
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Directions

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the tuna, onion, cheese, and garlic, and spices. Add the almond meal, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more almond meal if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
2. Heat oven 450f, on parchment paper lined pan add patties, cook for about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from pan from oven, let cool.

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Peanut butter Banana Smoothie

Peanut butter Banana Smoothie

I just made this and it tastes awesome! great for breakfast or a snack

Ingredients: 

2 Bananas
1 tablespoon Raw Peanut Butter/Any other nut butter (almond, etc)
1 cup Coconut Milk (you can sub with almond milk)

A sprinkle of cinammon

Preparation: 

Cut banana into pieces, place all in blender. Blend on high until creamy. Enjoy!

Standard milk nut recipe

Standard milk nut recipe:

Ingredients:

• 1 cup raw nuts (your choice) soaked overnight
• 1 1/2 cups of water (up to 6 cups, depending on the consistency that you desire)
• 1-6 medjool dates, pitted (quantity depends on how sweet you like your milk)
• 1 tsp vanilla

Preparation:

1.  Add nuts and water in a high speed blender. Blend well.
2. Pour mixture through a nut bag to strain it.
3. Put mixture back into the blender and add the dates and vanilla. Blend well.
4. Store in a glass jar in the fridge for 4-7 days.

NUT PULP – Keep the pulp left over!!! This is amazing stuff to make crackers, croutons, and breads out of!  If you can’t use it right away (stays good for about 3 days in the fridge) measure and freeze until it’s needed. 

-Add a couple of tablespoons of carob or cacao powder to make a tasty chocolate nut milk.

-Add a pint of strawberries to make delicious strawberry milk.

-Add a couple of vanilla beans to really amp up the vanilla flavor!

-Add a banana or two to make a creamy banana milk. Or add a banana to the chocolate milk to make a yummy chocolate banana like shake.

-Use less water if you want a creamier milk or add more water if you want to thin it out.

Raw Strawberry Cheesecake

Raw Strawberry Cheesecake

 

Crust*

1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds. 

Add Dates to the almonds with the salt. 

Grind again into crumbs. 

Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.

Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.

Filling

2 cups chopped strawberries
1 cup cashews
4 tablespoons liquid sweetener
2 tablespoons lemon juice
3-4 drops vanilla stevia
2 1/2 tablespoons melted cacao butter
2 tablespoons melted coconut oil

Blend all but the coconut oil and butter until smooth and creamy in a blender.

Add the oil/butter and blend to incorporate.

Pour the filling over the crust.

Chill in the fridge or freezer until firm.

Raw Pumpkin Cheesecake

Raw Pumpkin Cheesecake

 

Chocolate Crust

This crust recipe did more than I needed for the cake. I pressed a little into mini silicone cups to make mini cheesecakes and then cut some into squares and dipped in chocolate.

1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
1/4 cup raisins
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt

In a food processor grind the almonds to flour.
Add the raisins, dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8" spring form pan.

Filling
This filling is so delicious that you could eat it as a pudding with the addition of extra liquid or less coconut oil.

1 1/4 cup packed pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup + 1 tablespoon maple syrup
7-10 drops stevia
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil

Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Chill for at least 8 hours in the fridge to set.

Raw Mango Cheesecake

Raw Mango Cheesecake
 

yum!

 

Crust*

1 cup almonds
1/4 cup pitted, packed dates
Pinch salt
1 teaspoon water

In a food processor grind the almonds. 

Add Dates to the almonds with the salt. 

Grind again into crumbs. 

Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.

Press into the bottom of a spring form pan, mini pans, or small silicone muffin cups.
Set aside.

Filling

2 cups chopped mango
1 cup cashews
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops vanilla stevia
3 tablespoons coconut oil
2 teaspoons melted cacao butter

Blend all but the coconut oil and butter until smooth and creamy in a blender.

Add the oil/butter and blend to incorporate.

Pour the filling over the crust.

Chill in the fridge or freezer until firm.

No bake Chocolate Torte

No bake Chocolate Torte
(adapted from OhSheGlows)


Here's my version of the no bake chocolate torte. I made this torte and it was gone in less than an hour (not including chill time!!)... So I made it again last night, with my own changes, that made it even better!! I like it frozen, as an ice cream treat, and softer as a chocolate mousse. mm yummy

No Bake Chocolate Crust:

2 cups pecans

1/4 cup cocoa powder

2 tbsp coconut oil (other light taste oil may work)

1/4 cup pure maple syrup

1 tsp pure vanilla extract

1/2 tsp Himalayan pink salt

Chocolate Avocado Mousse:

2 cups avocado flesh (approx 2 medium avocados or 3 small avocados), pitted and scooped out

1/3 cup almond milk 

1/3 cup pure maple syrup

1 tbsp Agave syrup

1 tbsp smooth/crunchy peanut butter (or other nut butter, should be salted)

1 tbsp tapioca powder (or any other starch thickeners, like arrowroot)

1/4 tsp Himalayan pink salt

1 tsp pure vanilla extract

1/4 cup cocoa powder

1 cup + 2 tbsp chocolate chips, melted (I mixed dark and milk chocolate chips for a richer taste)

Directions:

1. Crust: Oil a 7-10 inch springform pan. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Add in the rest of the crust ingredients and pulse until mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.

2. Chocolate mousse: Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.

3. Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.

4. Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.

As stated before this torte should be served chilled as it gets soft at room temperature. Its good frozen or soft!

Faux Pancakes

Keeping with the “healthy” theme, I came across this recipe from Bethenny and decided to try it. It was so good, I made it again the next day.

Serves 1

• ¼ liquid egg whites or two egg whites
• 1 whole egg
• ¼ teaspoon strawberry extract or vanilla extract
• 1 teaspoon raw sugar or sweetener
• Fresh fruit or small bit of maple syrup or both

Preparation

1. Heat a nonstick pan over medium-high heat. Spray with non stick cooking spray.
2. In a bowl, mix egg whites, egg, extract, and sugar. Pour the egg mixture into the pan and stir lightly.
3. When the egg is firm on one side, carefully flip it over. When it is fully cooked and fluffy, carefully move it to a plate.
4. Top with fresh fruit or a bit of real maple syrup, or both.

I don’t have a small pan/pancake mold to make the pancake thick and small as in the photo, I used my regular size pan which made the pancake super thin and more like a crepe. That’s still good.

Another version that I tried, well, its not really a version as it’s completely different, so let’s say… another healthy pancake recipe is

2 egg whites

1/2 cup uncooked oatmeal

1/2 banana

1/2 tsp. vanilla extract (optional)

2 tsp. chopped almonds, pecans, or walnuts (optional)

Put all ingredients in a blender.  Blend on high for 15-20 seconds.

Spray a griddle or skillet with non-stick spray, such as Pam

Use the batter as you would pancake batter to make pancakes the size you want.

Top with light maple syrup.

YUM!!

Red Cabbage & Apple Salad

I found this recipe on RawFoodRecipes.com. I was missing an ingredient so I decided to substitute it and it came out to be delicious. Warning! this salad is sweet! You may want to lower qty of honey if you don’t want it to be super sweet.

Ingredients

4 c shredded red cabbage

2 medium apples, chopped

1/2 c dates (original recipe called for 1/2 c raisins)

1/2 c walnuts

1/4 c apple cider vinegar

1/4 c olive oil

1/4 c honey

1/2 t salt

black pepper to taste

Methods/steps

In a large mixing bowl toss cabbage, apples, walnuts, and dates. Pour liquid ingredients, salt, and pepper over the cabbage mix and toss. Enjoy!