Raw Vegan Oatmeal Raisin Cookies and Bliss Balls

Raw Vegan Oatmeal Cookies

My grandma made the best oatmeal molasses raisin cookies.  I can still smell them!  Lots of fun was spent in the kitchen at my grandparents house.  Sweet memories.

My Raw Vegan Oatmeal Raisin Cookies are guilt-free, gluten-free, healthy and very tasty.  They go pretty quick too, so next time I'll make a double batch... maybe even triple. 

in the dehydrator - smells so good!

No worries if you do not have a dehydrator as you can eat these cookies completely raw!  You can form them into cookie shapes or Bliss Balls (see below) - they taste like oatmeal cookie dough! 

Raw Vegan Bliss Balls - Oatmeal Raisin

For this batch I did a little of both and Mark took them to work to share.  I rolled some in hemp heart seeds, some in coconut sugar and the rest I left plain.  Shredded coconut would be a nice topping too... so many choices.

Here's my simple recipe for a yummy healthy treat.  You can adapt to fit your likes.

Raw Vegan Oatmeal Raisin Cookies and Bliss Balls

1 heaping cup of soaked steel cut gluten-free oats (rinsed and drained) - or regular oats
1 cup flax meal
1/2 cup walnuts (soaked and dehydrated - optional)
2 Tbs hemp heart seeds
1/2 tsp vanilla
1 tsp Roasted Saigon Cinnamon
1/4 tsp sea salt

Put into food processor and pulse to combine.

Add in:
1/2 cup packed medjool dates (or dates of choice), process until well combined and can hold it's shape when rolled into a ball.

Add in 1/4 cup full of golden raisins and pulse a few times to mix in.  You can leave the raisins out if you like.

For dehydrated cookies:

Form into balls, sprinkle with a tiny bit of coconut sugar (or sugar of choice) and flatten.  Put onto mesh dehydrator sheet and dehydrate at 115 degrees for approximately 4-6 hours or until desired doneness.  Time will vary due to weather, location, dehydrator, etc.

For bliss balls:

Form into round balls and if desired, roll into coconut shreds, hemp seeds, coconut sugar... or leave plain.  I love them plain.

Store them in the fridge or freezer - if they last that long. 

Peace,
Rocki

Goji Berry Green Smoothie - Raw Vegan Recipe

Raw Vegan Smoothie

I've been having so much fun creating a variety of smoothies lately.  Many of them are ones I've been making for a long time, but never thought to layer them or be so creative!

This one is my antioxidant rich Goji Grape Green Smoothie, garnished with coconut shreds, blueberries and pomegranate.  The Goji Berry (also known as the Wolfberry), are delightfully tasty little berries known in Asia for over 2,000 years as one of the most nutrient rich foods on earth. This superfood is packed with protein, antioxidants and over 20 vitamins and minerals.  You can add them to smoothies, oatmeal, salads, brownies, a variety of recipes... the options are endless!  They make a quickie out of the bag snack too. 

Let's get to my recipe.  Oh and just to note that I use a Vitamix so the texture may be different if you are using a standard blender.  But no worries, it will be delicious just the same!

Goji Berry Green Smoothie

Purple layer: 
1 handful of grapes (about 1 cup)
1 large frozen banana
1/2 cup blueberries
1 heaping Tbs goji berries
1/2 cup coconut water (adjust as needed)

Blend, pour into large measuring cup and set aside in fridge while you make the green layer.

Green layer

1 large handful kale
1 large handful spinach
1 large frozen banana
1 Tbs flax meal (or seed, I grind my own)
2 Tbs protein powder (I use Sunwarrior's Warrior Blend Raw Vegan Protein)
1 tsp Matcha green tea powder
Coconut water - enough to blend.

Layer as you wish and top with garnish or not.  Or, pour both mixtures into a large glass (or 2 small) and swirl together or blend all of the ingredients together and enjoy!  I've done all 3 and it is delicious either way.

Peace,
Rocki

Rocki's Raw Vegan Hemp Cheese Sauce

Raw Vegan Hemp Cheese Sauce

Today was such a beautiful day all around.  We got some needed work done around the house in the morning, prepared veggies for Mark's lunch for tomorrow, played barber and cut Mark's hair, went for an awesome bicycle ride and now relaxing on the couch until it's time to create dinner. 

Oh wait, I forgot one little detail... made a batch of my hemp cheese.  Yum yum yum!

We sat down to have lunch and dug right into our veggies and cheese sauce.  I dunked my zucchini into the bowl of deliciousness, took a bite and looked at my cheesy zucchini - it looked like a half moon.  Mark's exact words were: "Well, they say the moon is made of cheese."
He always makes me laugh!

Not only is this cheese sauce gluten, dairy and nut-free, but it is super healthy and guilt-free!  Okay, on with my recipe as I'm wanting to dig back into the cheesy goodness.

Rocki's Raw Vegan Hemp Cheese Sauce

1/4 cup water
1 red bell pepper
1 large garlic clove (or 1 tsp garlic powder)
1/2 tsp onion powder
1/2 tsp sea salt (or to taste)
3 TBS nutritional yeast (heaping)
1/8 tsp turmeric
1/8 tsp cayenne pepper
2 TBS raw apple cider vinegar
1 Serrano chili pepper, seeds removed (or pepper of choice)
1 cup hemp heart seeds

Put everything into your blender and blend until smooth and creamy.  You can add more water if you want a thinner consistency.  Sometimes I add a little tahini for added creaminess.

Living in the southwest we tend to love heat, especially in our food.  Well, actually it took Mark a long time to realize that ketchup was NOT salsa (silly boy).  Now he loves heat in his food too :)  But no worries if you don't as you can change the flavor of the cheese by omitting both peppers and enjoy as is or add herbs and spices of your choice.  You can also use a yellow bell pepper instead of the red.  So many choices.

Time to eat.  Chow for now.

Peace,
Rocki

Raw Vegan Lasagna

Raw Vegan Lasagna

Before I go on about my Raw Vegan Lasagna recipe, I just want to mention that I have included several pictures to show part of the process and how the ingredients look after preparing them.  I just don't want you to feel overwhelmed by all the photos.

Every time I make my lasagna I change it up here and there and never measure anything or write it down.  However, after some requests I decided that this time I would.  So, I'll skip the part in telling you how flavorful, delicious, tasty and nutritious it is and get straight to my recipe.  Well I tried anyway ;)

One little note and I'll zip it.  Under each photo I'll explain a little about it, but the entire recipe will be at the end.

 

This is a little backwards, but this is almost the end result after preparing all the fresh ingredients (except for the zucchinis) in order to make the lasagna.

 

I like to wilt the fresh baby spinach a little in a tasty mixture, but not to the point that it looks entirely cooked.  It will take on a more cooked texture and appearance after the lasagna has chilled for a couple hours.  I start with the spinach to give it time to wilt and set it aside.

Next we wilt the mushrooms.  I slice the fresh mushrooms and place them in a bowl with my wilting mixture.  I like to wilt them to not only take on a cooked appearance, but for taste and texture as well.  I set this aside and proceed with the next step.  (I strain them after they get to the wilting point that I like)

Sometimes I have this "cheese" on hand as it is a great topping for salads, but to show the entire process of this recipe I made some fresh.

The yummy sauce!  I start with sundried tomatoes that I soak in warm water for about 20 minutes or so.  I actually start the recipe by soaking them and proceed from there, but I didn't take a picture of that part. 

Anyway, after making the sauce I put it in a fine mesh strainer while I prepare the rest of the ingredients.  The reason I do this is because I don't want my lasagna to be wet and soppy.

 

I slice the zucchinis very thin, except for about 5 slices as I make them a little thicker and use for the bottom layer.  If you don't have a mandolin, a sharp knife is perfectly fine. 

 



 

It amazes me how zucchini can take on a pasta texture in many raw recipes! So yummy!

Sometimes I add clean organic olives in my lasagna, but this time I used them as a garnish.

Now to layer the lasagna.  No, I didn't forget my lasagna dish.  Sometimes I like to make it on this platter as it is easier to cut and serve from.  The choice is yours.

I start with a little sauce on the bottom, then zucchini and more sauce.  You can layer how you wish, but I'll explain how I do it in the recipe at the end.

(waves magic wand) And in a blink of an eye we have raw vegan lasagna! 

Look at all those yummy layers!  This can be served immediately or put it in the fridge to chill so it can take on a more cooked texture and appearance as in the photo below.

This is what it looks like after chilled for a few hours.  Sometimes I pop it in the dehydrator to warm up a bit, but for the most part we love it right out of the fridge.

And now for my recipe.  Don't let all the steps scare you...once you get everything set out and start going it is a fairly smooth process.  Just allow yourself a little time, it is SO worth it!  Oh and I listed everything in order as I make it.  This can be altered in so many ways to fit your liking and/or diet.  Hope you enjoy it!

Raw Vegan Lasagna

Step 1 - Soaking Sundried Tomatoes
3/4 cup sundried tomatoes

Soak in warm water and set aside while preparing the other ingredients.  You will use these in the sauce that will be made in Step 6.

Step 2 - Wilting Mixture
1 TBS EVO (extra virgin olive oil)
1 1/2 TBS Braggs or other Amino Acids
1 TBS Balsamic Vinegar
1 TBS Agave

Wisk all ingredients in a small dish. I use a glass measuring cup as it is easier to pour from.  This is used for both the spinach and mushrooms.  It may not seem like enough for both, but it is - plus the shrooms will produce liquid as they start to wilt.

Step 3 - Wilt Spinach
3 good handfuls of fresh baby spinach

Loosely tear spinach and place in large bowl.  Add less than half of the wilting mixture to the spinach then toss to coat.  Set aside.

Step 4 - Wilt Mushrooms
8 oz or more of Mushrooms of choice

Slice mushrooms and place in bowl.  Add remaining wilting mixture, toss to coat well then set aside.

Once they have wilted to desired liking, drain and set aside.

Step 5 - "Cheese"
1/2 cup cashews
3 TBS pine nuts
1 small garlic clove
1 TBS nutritional yeast (gives it the cheesy flavor, not to mention health benefits)
1/8 tsp sea salt

Add all ingredients to food processor and process until it resembles small crumbles.  Set aside.

Step 6 - Sauce
1 1/2 cup cherry tomatoes
3/4 cup soaked and drained sundried tomatoes from Step 1
1 medjool date (stone removed)
1/3 cup roughly chopped onion
1/2 TBS Balsamic Vinegar
4-5 fresh basil leaves
1 large garlic clove
1 TBS Italian Seasoning

Place all ingredients in order into food processor and pulse several times (may need to scrape down sides) until well blended, but do not over process.  You don't want this to be a wet smooth sauce or it will be too runny for the lasagna - it needs to be a little chunky.  Set aside.

Step 7 - Zucchini Noodles
2 large zucchinis

I use a mandolin, but if you do not have one then a sharp knife will be fine.  I start by making about 5 thick slices which will be used for the bottom layer.  Slice the remaining zucchinis very thin.  Set aside.

Step 8 - Layer the lasagna  
Now comes the fun part...wait, the above was fun too, right?  This part isn't rocket science, but I'll explain how I layered this one, but feel free to layer as you wish.

Take a little bit of sauce and splatter it around with your hand onto a large platter, just to have a thin layer.  Just note here that for the rest of the layering when it comes time for the sauce, I use my hands because it's much easier to place on top of the zucchini and spread around.  The sauce doesn't completely cover everything like in traditional lasagna, but enough to get a decent covering.  So the rest goes like this...

Place the thick slices of zucchini on the sauce plate and then...
sauce
"cheese"
spinach
zucchini
sauce
"cheese"
mushrooms
zucchini
sauce
optional olive garnish
top with lots more "cheese"

You can serve and enjoy immediately or place in the fridge to chill a few hours which will let the zucchini become more "noodle" like and all ingredients take on a more "cooked" texture and appearance.  You can also warm it in the dehydrator if you so choose. 

If I have forgotten anything or you have questions, please feel free to ask me.

Peace,
Rocki

Raw Vegan Chocolate Nutty Balls

Raw Vegan Chocolate Nutty Balls

 

Last week I was seriously craving a chocolate nutty treat, like a Reese's Cup or Pieces, but a healthy version.  I used to treat myself to those yeeeeeeears ago, but I don't eat that way anymore. 

 

Anyway, so I went into the kitchen, grabbed a few items that sounded good and whipped up a little batch of these Chocolate Nutty Balls.  The texture is like a chewy brownie and the taste is definitely chocolate with nut butter satisfaction.  I was very happy with the end result and so was my tummy! 

 

While I did remember to write everything down, I didn't take photos of the process.  At that time I didn't know I would be sharing them, let alone how they would even turn out.  

 

Chewy yummy treat!

I don't recall exactly how many balls of goodness the recipe made since I didn't know that I would be writing about them, but it did make quite a few - couple dozen perhaps?  I also gave some to Mark to take to work to share.  I'll be making them again, so I will probably update this recipe post.  Oh and I use raw organic ingredients whenever possible, but feel free to adjust to your liking.

Since I don't have any other pictures to ramble on about, I'll go straight to my recipe.

 

 

Raw Vegan Chocolate Nutty Balls

1 1/4 cup walnuts
1/2 cup pecans

3 1/2 TBS raw cacao
1/3 cup raw hemp seed

1 1/4 cup packed medjool dates (seeds removed)

1/4 cup almond butter (or just use all peanut butter)
1/4 cup peanut butter
2 TBS raw agave
1 tsp organic vanilla

raw hemp seed (or other topping of choice)

In a food processor:
- add the nuts and process until they are small crums, but do not over process
- pulse in the cacao and hemp seed to combine
- and the medjool dates and process until well combined
- add the remaining ingredients and process until combined - you may have to scrape down the sides during this process.  If your processor can't handle the mixture, hand mix in the last set of ingredients in a bowl.

Pour some hemp seed or other topping of choice onto a plate or small bowl and set aside.

To make the balls, I use one of those fun cookie ball scoops with the rubber backing.  However, you can also use a spoon to make the balls with to the desired size.

After all the balls are made, simply roll them in the hemp seed to coat.  I recommend popping one of these warm delicious treats into your mouth, close your eyes, feel the ocean breeze, the sand in your toes, and... oh sorry, I lost myself there ;) 

These can be eaten right away, but once chilled they're even better.  Store in a container in the fridge or freezer... if they last that long.

Peace and enjoy!
Rocki

Raw Vegan Creamy Chocolate Energy Smoothie

Creamy Chocolate Energy Smoothie

One of my favorite afternoon pick-me-ups is my uber Creamy Chocolate Energy Smoothie.  It is a raw, vegan and gluten-free yummy healthy treat!  I make different variations of this simple, yet delicious and nutritious recipe, so if you would like to try it as is or alter it to your tastes, here it is:

Creamy Chocolate Energy Smoothie:
Makes 1 very large glassful (or 2 small glasses if you dare to share)

1 cup pure unsweetened coconut water
1 cored, unpeeled green delicious apple cut into chunks 
1 medjool date
1 1/2 frozen ripe bananas cut into chunks
1 Tbs fully rounded cacao powder (or cocoa)
*1 1/2 Tbs raw hemp heart seeds
1 cup ice

Put all ingredients into your vitamix/blender and blend on high until smooth and creamy. Due to climate and blender type, you may need to add more ice or water. 

Pour into a very large glass and enjoy!

*I use hemp heart seeds for the nutritional benefits, but they also add to the creamy part.  If you don't have any, then use 2 frozen bananas instead of 1 1/2 and that should work well. 

Peace,
Rocki

Peachy Matcha Mango Smoothie

Raw Vegan Smoothie with Matcha Green Tea Powder

Last weekend we discovered Matcha Green Tea Powder.  The cost is a bit expensive for our liking, but that certainly outweighs the many health benefits of it.  Plus, with how we eat and live it is quite doable.  While there are plenty of online places to buy matcha, with an abundance of information like Got Matcha, we bought our first one at Sprouts, the Organic Ceremonial Grade.

 

In my mind I was comparing this type of tea to other green teas that give an instant energy boost and make you jittery, so I was a little concerned as the only caffeine I drink is my morning cup of coffee.  However, since making our first of several green smoothies with it, this has not been the case.  I must say that we are very pleased with this new addition to our daily diet.

 

Here is one of my new matcha green tea powder recipes.  I noted the options in case you want or need to change it up.

 

Peachy Matcha Mango Smoothie
1 1/2 cups pure coconut water (or plain water, or milk of choice)
2 good handfuls fresh baby spinach
1/2 cup frozen mango (or fresh)
1/2 cup frozen peaches (or fresh)
1 frozen banana cut into chunks
1 tsp Matcha Green Tea Powder
1 Date (optional)
1 TBS Hemp Seed (optional)
1 TBS Flax Meal (optional)
ice - if using fresh fruit
extra water as needed - this makes a thick smoothie so depends on what your blender can handle.

Put all ingredients into vitamix/blender and blend away until smooth and creamy. You may need to add some extra water if it gets too thick. This makes one very large glassful for a very filling breakfast.

Another note of the many benefits is the wonderful calming effect.  That is because of the amino acid L-Theanines.  "Over a thousand years ago, matcha came to Japan as an aid to meditation practice. During long hours of sitting, monks would drink matcha to remain alert yet calm."

Calm like our golden Buddha

Peace,
Rocki

Rocki's Creamy Mocha Frappe - Vegan Smoothie

Rocki's Creamy Mocha Frappe

Raise your hands if you're a fan of Starbucks Mocha Frappes.  Wow!  Okay hands down!  Raise your hands if you would love a tasty healthy version of this drink.  Come on, let me see some more hands.  Okay, that's awesome!

I've experimented a few times trying to make my own vegan version and am totally happy with this one that I created.  It has a nice coffee mocha flavor, very creamy, healthy and oh so yummy!

Vegan Smoothie



Rocki's Creamy Mocha Frappe:
Makes 2 large glasses

2 cups cold coffee
1/2 cup plain almond milk
2 1/2 frozen med to large bananas cut into chunks
1 1/2 Tbs cacao (or cocoa)
1/2 tsp vanilla
2 medjool dates
1 cup or more of ice

Put all ingredients into your blender and blend on high until smooth and creamy. Due to climate and blender type, you may need to add more ice. 

Pour into 2 large glasses or 4 small ones and enjoy this guilt-free drink :)

Peace,
Rocki

Purple Elixir Smoothie

Raw Vegan Green Smoothie: Purple Elixir

When I was a little kid I used to pick the fruit off of our neighbors overhanging pomegranate tree, with permission.  My dad would then cut it open for me and I would sit in the backyard, in the dirt, wearing my army hat as usual, with my toy army men and shovel (I was and sort of still a tomboy), while trying to pick out the little fruit pieces one by one.  My hands would turn a lovely shade of red, which turned my dirt into colorful mud.

The pomegranate is considered a superfood and is much easier to drink it than pick out the fruit pieces, at least in my experience.  It promotes heart health, is a good source of vitamins and is rich in antioxidants, more than other fruit juices, just to name a few.  So it was a no brainer to include 100% pomegranate juice to my green smoothie. 

Raw Rocki's Purple Elixir Smoothie

Along with the healthy pomegranate juice I added blueberries to this smoothie, which I'm sure most of you know is chock full of nutritional benefits as well.  Combined with all the other ingredients, this is one tasty and healthy green smoothie. 

Seriously, this is yumminess at its best!

Purple Elixir - Raw Vegan Green Smoothie
Makes 1 very large tumbler size smoothie (or you can share, if you want)

1 cup pure pomegranate juice (no sugar added)
1/2 cup water
3 oz fresh spinach (around 4 cups semi-loosely packed)
1 cup frozen blueberries (or fresh)
1 large frozen banana cut into chunks
1 rounded Tbs hemp seeds
1 rounded Tbs flax meal 
optional medjool date (if you want it sweeter, but tastes great without)
extra water as needed

Put all ingredients in order, except the extra water, into your Vitamix/blender and blend until you have a smoothie.  The extra water is used if it is too thick and you want to thin it down, just start with a little at a time.  Also, if you don't have a Vitamix you may need to add extra water, depending on how well your blender handles all the ingredients.

One thing about green smoothies, or smoothies in general, is you really can't go wrong. Well... I have actually once, but we won't go there, lol!  So if you don't have all the ingredients on hand, such as the hemp seed, simply have fun and experiment!

Peace,
Rocki

Raw Figgy Hemp Brownies

raw vegan brownies

I love my treats, especially when it comes to chocolate.  One thing that I discovered ever since going raw is how much more I enjoy my chocolaty treats.  Maybe because I know they are not processed and loaded with sugar.  Maybe it's the enjoyment I get from creating a recipe from scratch or inspired by one.  Or perhaps it's because they are healthy and some beneficial.

gluten-free and dairy-free!

 

Like my Raw Figgy Hemp Brownies.  These delicious chewy brownies will definitely satisfy your sweet tooth without the guilt.  While they do contain nuts, which are actually good for you and when eaten in moderation you can still maintain your weight, these yummilicous treats have some healthy ingredients.

 

Hemp is one of the powerhouse ingredients I include in this brownie version.  Now don't call the police, this hemp does not come from the same plant used to make the magical brownies.  Hemp hearts are the seeds from the fibrous plant used to make a wide variety of products.  And no, you can't smoke it or get high off of it.  Sorry.

 

Hemp seeds are a raw vegan's best friend.  Such as they are loaded with digestible protein, fiber, all of the essential amino acids and have a balance ratio of omega 3 to 6 fats, just to name a few.  They are tasty little seeds that make a yummy milk in a flash, perfect sprinkled on salads and, well I'm getting off track here.  Onto the brownies.

 

these did not last long after the photo shoot

 

So I'll end this post with my recipe, which was inspired by The Rawtarian's Raw Brownie that I absolutely love, but wanted to expand on. 

Just to note that I use raw ingredients as much as possible, but if they are not available or convenient to you, then by all means be creative and substitute as you wish.

Raw Figgy Hemp Brownies

1 cup walnuts
1/2 cup pecans

1 cup medjool dates (seeds removed)
1/2 cup honey dates (seeds removed)
(or use all medjool)
4 dried figs trimmed of stem, cut in half and soaked for at least 30 minutes

5 Tbs raw cacao
4 Tbs raw hemp seed
4 Tbs raw shredded coconut (unsweetened)
1 tsp organic vanilla
2 1/2 Tbs raw agave
optional raw cacao nibs - about 2 Tbs

In a food processor:
- add the nuts and process until they are small crumbles
- add the dates and figs (not the fig water) to the crumbles and process until small bits
- add the remaining ingredients and process until well combined

Your choice on container, but here's what I do...
fully over wrap a small glass brownie dish with plastic wrap, scoop brownie mixture into the dish, fold over plastic wrap and press down firmly with your hand.  I also use a spatula to flatten with.

These chocolaty chewy brownies can be served immediately or cover and store in the fridge until they are discovered.  I would hide them :)

Peace,
Rocki

Raw Vegan Pizza Rafts

I'll be honest here.  One thing I've missed for years is pizza.  Real pizza.  But due to my food allergies and being vegan I haven't had real pizza in over 13 years.  Oh I've had my fair share of gluten-free vegan pizzas and recently have made some rather yummy raw vegan versions that would give the real deal a run for the money.  But, the raw crust takes some time to prepare and dehydrate before you can put it all together and sometimes I just don't have that much extra time. 

On the flip side, eating raw lets you be very creative when it comes to recipes.  For instance, after watching Megan Elizabeth's Raw Vegan Pizza Bites Bam! video, it inspired me to create my own version: Raw Vegan Pizza Rafts!  My complete recipe is at the end of the post and below are a few pictures with a little info and to tempt you to either create as is or perhaps inspire you to create your own version as well.

First I cut my zucchini rafts using my mandoline slicer then set them aside.  No worries if you don't have mandolin slicer, simply use a sharp knife to slice as you wish.

Next, I prepare my pizza sauce and let it drain from a fine mesh strainer so that it is not a soupy mess when preparing my rafts.

We need cheese for our pizza too.  No, it's not like regular cheese, so don't get over excited.  This version I made is more like cheese crumbles, but goes well with the pizza.

Did you say toppings?  Of course!  Let your imagination roll with this as just about anything goes.  For this pizza I used mushrooms that I marinated to take on a "cooked" texture and appearance.

While there are a few steps here, it pretty much flows quickly.  Plus it is not near as time consuming as when making raw crusts... especially when you are craving pizza in a hurry.

Raw Vegan Pizza Rafts 
makes about 6 or more large slices

Rafts
1 very large zucchini or 2 medium - cut into thick slices with a mandoline or knife
(these could be made last to give the mushrooms time to marinate and sauce to drain)

Marinated Mushrooms
8-10 baby portobellos - on the large side, sliced
1/2 Tbs each: EVO, raw agave, amino acids (braggs, etc.) balsamic vinegar

Combine liquid ingredients in a small bowl then toss in mushrooms to coat.  Don't worry, it may look like there is not enough liquid but the mushrooms will create their own juice as well.  Set in fridge to marinate either for a couple hours or while you're preparing the rest of the ingredients.  The longer you marinate the more "cooked" texture they will have.

Pizza Sauce
1/2 cup full sundried tomatoes, soaked about 15 minutes and drained
1 cup full cherry tomatoes
1/4 cup vidalia onion (or onion of choice)
1 garlic clove
1 small date
1/2 tsp basil
1 tsp oregano
1/2 tsp fennel seed
pinch sea salt

Put all ingredients into a food processor, pulse a couple times and then process until you have a nice thick sauce.  If it looks a little watery, pour the sauce into a fine mesh strainer over a bowl and set aside to drain.

Cheese
1/2 cup raw cashews (preferably soaked and dried, but not necessary)
1 Tbs hemp seed
1 1/2 Tbs Nutritional Yeast
1/4 tsp garlic powder
pinch sea salt

Process all ingredients until it is a crumbly texture.

Now to put together the pizza rafts.  Simply layer each zucchini with sauce, plenty of cheese and top with the marinated mushrooms.  I placed them in the fridge until Mark got home from work and then we ate them cold - along with a gorgeous green salad.  These delicious pizza rafts would also be yummilicious after dehydrated for an hour or two.  I'll do that next time.

Hope I got your creative juices flowing.  If you make your own version I would love to hear it!

Peace,
Raw Rocki

Raw Vegan Creamy Chocolate Shake

Creamy... Healthy... Yummy... Chocolate Shake!

In the mood for chocolate?   Try my Raw Vegan Creamy Chocolate Shake!  It will not only satisfy your chocolate craving, it will fill you up in a healthy way as well.  Plus it is quick and easy to make. 

3/4 to 1 cup fresh water (start with 3/4 cup)
1 large apple (sweet are best) cored and cut into chunks
1 medjool date (or date of choice) seed removed
1 heaping Tbsp raw almond butter
1 heaping Tbsp raw cacao powder
1 heaping Tbsp hemp seed
1 frozen banana (medium to large) cut into chunks
ice - about 1/2 cup or couple large cubes

Put all ingredients in order into your vitamix/blender.  I start with 3/4 cup water as sometimes the consistency changes due to the size of fruit, etc.  Blend and add a little water at a time, if needed, until a smooth and creamy consistency is achieved.  In the vitamix this takes about 30-45 seconds.  Pour into a very tall glass and enjoy.  Unless you want to share (ha!).

Slurp!

This delicious, quick and easy chocolate fix is healthy and oh so yummy!  In fact, it's hard to not gulp the whole thing down at once, but try hard to drink it slowly and enjoy!

Peace,
Raw Rocki

Raw Vegan Chewy Fruit Bars

Raw Vegan Chewy Fruit Bars

I made a second batch of my yummy fruit bars and this time I measured as I went (pats self on back).  I have a bad habit of not measuring while preparing food.  I'm a "add a little of this, a little of that..." type of person, but trying very hard to remember to write it down as I go.

So today I thought I would share my simple and easy recipe for my healthy Raw Vegan Chewy Fruit Bars.  You really can't go wrong with these delicious little bites.  In fact, you could change some of the dried fruit ingredients to your liking, if you so wish.  The entire recipe is at the end.

After processing

Above is after processing all the ingredients into little crumbles and bits. 

Pressed down into dish

I used a 6x8 glass dish lined with plastic wrap, which makes it much easier to remove and cut into bites.  I meant to take a pic after putting the mixture into the dish to show how full to the brim it was before I pressed it down, but I was eager to get it into the fridge and take a bite...or two. 

Little bites of yummy goodness

I've been experimenting with food a lot lately and enjoying every minute of it.  I still look for inspiration and enjoy other raw recipes, but am super happy when I create something myself!  And I'm quite pleased with how my own recipe for these satisfying treats turned out.

Raw Vegan Chewy Fruit Bars

1 cup raw cashews
1 1/4 cup variety of dates, stones removed (I used Medjool and Honey Dates)
3-4 dried figs, stem removed
1 cup dried apricots (a very full rounded cup)
1/2 rounded cup dried cranberries
1/4 cup Hemp Seed
1 Tbsp Agave

Put all ingredients in order into a food processor - it will be full.  Pulse a few times to get it going and then process until mixture is crumbly bits.  You may need to stop and start a few times to scrape down the sides or move it around.  The mixture will be crumbly.  Take a little bit of it into your hand and form it into a ball.  If it holds together, you're good to go.  Now pop that little ball into your mouth and enjoy!

Line an 6x8 glass dish, or size pan of your choice, with plastic wrap.  I leave plenty of overhang to cover it back up when done and to lift out.  Put the mixture into the dish - it will be very full.  Use your hands with plastic wrap and press down firmly on the mixture.  Resist the temptation to devour at that moment.  Lick the processor bowl if you must.  Cover the dish and put it in the fridge for about an hour or two.

Remove from fridge.  With the overhanging plastic wrap, lift the soon to be bars out of the dish and place onto a cutting board.  I use a pizza cutter because it's quick and easy, but use whatever you want to cut it into chunky bite size pieces or into larger bars.  Store remaining bars in the fridge.  I'm not sure how long they will keep as they aren't in our fridge very long ;)  They can also be stored in an air tight container in the freezer for longer storage.

Peace
Raw Rocki :)

Healthy Chocolate Smoothie - The Raw Vegan Way

Raw Vegan "Chocolate" Smoothie

Each morning Mark & I have a big green smoothie for breakfast that fills us up until lunch.  It is a very satisfying, delicious, healthy and nutritious way to start our day.  We LOVE our green smoothies!

Sometimes I need my chocolate fix. So for an afternoon snack I'll make my Raw "Chocolate" Smoothie, which is made with raw organic cacao powder.  A healthy superfood that is filled with antioxidants and an abundance of magnesium and iron. And yes, it is gluten-free too.

Here's what you need to make this satisfying and guilt-free smoothie.  This makes 1 very large smoothie to hold you over until dinner - or you can share... if you want:

1 1/4 cup water
2 big handfuls fresh baby spinach (3 oz.)
1 Tbsp cacao powder
1 Tbsp Hemp Hearts/Seeds
1 Date, stone removed (I use Medjool)
*1 cup fresh or frozen blueberries (no sugar added)
*1 frozen banana

Place all ingredients in order into a high power blender (I use a Vitamix - awesomely powerful machine!) and blend on high until you have a yummy smoothie consistency.  In the Vitamix, that's about 30-45 seconds. More water *may* need to be added, but you'll have to be the judge while blending.

*Note: if you don't have frozen berries or banana, fresh is perfectly fine.  Just add about 1 cup of ice for the last ingredient to help give it a thick consistency.  Also, if you don't have Hemp heart seeds, either omit or replace them with ground flaxmeal.

Okay, now pour this delicious dark chocolately mixture into a big tall glass (well, unless you're sharing), stick a straw in it and take a sip.  Isn't that awesome?!  You wouldn't even know it is a healthy green drink! 

Now, sit back and enjoy the rest of this yummy smoothie until you make that noise with the straw like you did as a kid and was told not to do.  I do.

Peace,
Rocki

The Joy of Almonds

raw almond milk and pulp

I love almond milk more than any other non-dairy milk and drink it with every meal, and then some.  I used to drink Almond Breeze, which is very good milk and I’m not knocking it at all, but the cost of it is crazy.  However, now I make my OWN almond milk.  Cashew too, but almond is number one.  Anyway, it is absolutely delicious, fresh, smooth and tasty.  It makes my wallet happy too.

 

Besides it being cost effective, there are other benefits as well.  Such as therapeutic.  Yes, you read that correctly.  Why?  Right after making the milk in my Vitamix, you have to pour it through a nut bag, or cheese cloth, to strain it from the pulp.  The milk is warm, and while squeezing the nut bag and watching the bowl fill up with yummy milk that I just made with my own two hands (okay, props to the Vitamix) I feel calm and energized at the same time.  I don’t know, could be a me thing.

 

The other thing I love about making my own almond milk is no waste!  That’s right, I use the almond pulp as well.  More bang for the buck as they say.     



raw almond pulp dough

For instance, above is a bowl full of almond pulp from two batches.  I always make 2 batches to fill up my milk container.  I’ll post the how to at the end.  Anyway, in that bowl are other simple ingredients to make pizza crust (recipe from The Rawtarian, which I tweaked a little).  All raw of course. 

 

You can also dehydrate the pulp and use it as a dry flour.



raw almond pulp pizza dough

Here I’ve made a large tray for pizza crust that is now going into the dehydrator.



raw almond pulp pizza crust

Halfway through I take out the bread tray and score it for individual size pizzas.



raw almond pulp sandwich bread

And another tray that I sliced into sandwich size pieces - minus a couple that didn’t make it to the tray.  A little smaller than standard bread because I like small sammies.  This is from another batch of pulp I had.



raw veggie burger sandwich

Speaking of sammies… here is my raw veggie burger on my homemade almond pulp bread. Mmmm.  It is SO good!



raw almond pulp fudge

Can’t forget the sweet tooth.  Raw Almond Pulp Fudge.  Mmmmmm... this is guilt-free yumminess!  Now that’s what I’m talkin’ about! 

Now for the Almond Milk recipe:

If you don’t have a Vitamix, no worries, but do make sure your blender is powerful enough to handle making nut milk AND make sure you soak the almonds 8-10 hours.  Soaking is not just for the nutritional value, they need to be soft as well.  There are tons of recipes for a variety of nut milks, which I tweak here and there - you can do the same.  Sometimes I add all or some of the optional ingredients in this tweaked recipe:

4 cups fresh water
1 rounded full cup of soaked raw almonds
1 medjool date, pitted or sweetener of your choice (optional)
1/2 teaspoon vanilla (optional)
Sprinkle or so of cinnamon (optional)

Put ingredients as listed into the Vitamix, start at 1, turn it on, quickly turn up to 10 and then high for 2 minutes.  If you’re using a different blender, use your best judgment.

I use a large batter bowl that I strain the milk into and then pour it into my milk container. Helps me to not get it all over the counter.  I pour half of the milk into a nut bag and gently, continually squeeze the bag until all the milk is out.  Remove the pulp and store into a container.  Do the same thing for the rest of the batch.

Since I drink plenty of milk I make 2 batches back to back, but not in the Vitamix at the same time as that is too much at once.  I always drink a glass after making it and then put the rest in the fridge.

So there you have it.  From 2 batches of almond milk I fill up my container, and from the pulp I get either a tray full of pizza crust or sandwich bread.  Almonds bring me such joy.

Peace,
Rocki