Rawlicious Chives Cream

• 11/2 cups cashews, soaked for couple hours and drained
• 1/4 cup of water 
• 1/4 cup of lemon juice
• 3/4 tsp of salt
• 1/2 tsp of miso
• 1/4 cup of fresh chives or green onion, green part
• 1 large clove of garlic, chopped finely
• 1/4 cup red pepper, finely chopped

Put cashews, water, lemon juice, salt and miso in a blender and blend till smooth and creamy. Scrape into a bowl and fold in chives or green onions, red pepper and garlic.

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

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Raw Chia Pudding

• 1 1/4-1 1/2 cups almond or almond coconut milk
• 3 tbsp maple syrup or honey
• 4 tbsp chia seeds
• 1 whole vanilla pod split in half and scraped

Combine all ingredients together and mix well. Refrigerate for about 30 minutes every 10 minutes mix well.When done it should look like tapioca pudding. Enjoy with fruit(s).

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 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.

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 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. 

Donut Holes

Here is one of the recipes for the food that was served at the Raw Food Made Simple cooking class this past Sunday.

• 2 cups pecans
• 1/2 cup coconut flour
• 1 cup oats
• 1/3 cup coconut oil
• 1/3 cup maple syrup

Chop pecans in food processor until fine. Combine dry ingredient in a bowl and mix them all together. Make them into balls roll in a topping mixture and refrigerate.

Topping:

• 1/3 coconut palm sugar
• 11/2 tsp cinnamon

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. 

Sugar Free Maple Cookie Recipe

Hello everyone! Sorry we haven't been posting lately.  About three weeks ago we had out first health fair in San Jose and if we have any new readers from there we suggest liking the San Jose Wellness Health Fair  Facebook page for information and events in that area.

Also if you are looking for the recipes of the food served at the health fair in the Cooking Booth  just click the links below: 

Scrambled Tofu  and Waffles

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 cup margarine, softened (make sure it's vegan!)
• 1/2 cup maple syrup (you could also use agave)
• Ener-g Egg Replacer for 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/4 tsp salt

Preparation:

Pre-heat oven to 375 degrees. Cream together the vegan margarine, maple syrup, vanilla and egg replacer. Add the flour and stir until well combined.
Bake for 10-12 minutes, until bottoms of cookies are golden brown. Enjoy your vegan cookies!

This recipe was found on this website:  http://vegetarian.about.com/od/vegancookierecipes/r/maplesugarfree.htm
  
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.