Raw Vegan Wonton Wrappers

  

 

• 2 medium zucchinis
• 1 cup of shredded coconut
• 2 tbsp of Braggs aminos
• 1/4 cup of cold pressed coconut oil
• 2 tbsp of cold pressed sesame seed oil
• 3 green onions, green parts only, chopped
• 1/3 cup of ground flax seeds
• 2/3 cups of water

Peel and shred the zucchini. Put into a bowl mix in the coconut, aminos, coconut oil, sesame oil and green onions. If needed melt the coconut milk slightly on the stove in a pan. In a separate bowl whisk together flax seeds and water. Add flax seed mixture to zucchini mixture and mix everything well. Prepare dehydrator non stock sheets or parchment paper. For each wrap drop 2 tbsp of batter and spread into a circle. Dehydrate for about 4-6 hours at 105 degrees. Flip over and remove the nonstick sheets or parchment paper. Continue to dehydrate for another 6-8 hours until crispy, but flexible.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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Raw Lemon Tart

Crust:

• 1 cup  of raw almonds
• 1 cup of unsweetened shredded coconut
• 1/4 cup of honey
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla
• Zest of one lemon
• For the lemon mousse:
• 1 1/2 cups of cashews, soaked for 2 to 4 hours and drained 
• 2/3 cup coconut milk
• 1/4 cup lemon juice
• 1/4 cup agave or honey
• 1-2 tsp. grated lemon zest(optional)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1-2 tbsp. coconut butter melted

For the crust, process almonds in the food processor until you have a meal/flour consistency.  Add in remaining ingredients and pulse until well blended.  You should be able to press the mixture together into a crust, add more agave/lemon juice if necessary.  Press into greased  individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.

For the lemon mousse combine all ingredients in a blender and blend till smooth.To assemble fill the crust with lemon mousse and chill for 2-4 hours.Top with raspberries before serving (optional).


 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Minestrone Soup

(Preparing the Minestrone Soup at last week's Raw Food Made Simple cooking class.)

 














Soup Base:

• 1 cup sun-dried tomatoes
• 2 cups water
• 3 stalks celery, roughly chopped
• 3 cloves garlic
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon sea salt
• dash of salsa seasoning
• 3 cups tomatoes, diced

Soup toppings:

• 1 zucchini, chopped
• 1/3 cup basil leaves, chopped
• 1-2 tablespoons extra virgin olive oil
• Italian parsley to taste
• green olives to taste

Soak sun-dried tomatoes for 10 minutes in 2 cups of water, or until they soften.

Blend 2 cups of soak water from sun-dried tomatoes with the celery, garlic, cayenne, sea salt, and salsa seasoning until smooth

Add fresh tomatoes and soaked sun-dried tomatoes to the blender. Blend on low, making sure to leave a chunky texture, like that of a chunky marinara. This is not supposed to be a smooth soup base. Add soup toppings and pulse until desired consistency.

Enjoy!

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.