Visit us every week to get your inspirations for tasty, healthy & wholesome live food recipes. All rawcipes featured in this website are dairy-free & wheat-free. Rawcipe of the week: RAW CRANBERRY SAUCE Yields:4 Cups 2 Cups of cranberries 1 Orange, juiced 2 Tbsp of Orange Zest 2 Gala Apples 1 Celery Stalk 1/2 cup of honey dates 2 Tbsp of agave nectar 1 tsp of cinnamon 1/2 tsp of ginger 1/4 tsp of clove 1/2 tsp of sea salt In a food processor,pulse the cranberries, orange zest and juice, apples, celery and dates until finely chopped. Add the rest of the ingredients and process until well combined. Et Voila! Enyoy! Keeps nicely in the fridge for 7 days.
AAA ENERGY ORBS Tripe A (almond, apricot and agave) Energy Orbs make a great post workout recovery snack. 2 Cups of almonds 1 Cup of honey dates, pitted 1 Cup of dried apricots 2 Tbsp of agave nectar 2 Tbsp of dried coconut 1/2 vanilla beans or 2 tsp of vanilla extract 1/2 tsp of sea salt 1/4 cup of coconut In a food processor,pulse the nuts until finely chopped. Add the rest of the ingredients, reserving 1/4 cup of coconut. Process until well combined. The mixture should be nice and sticky. Roll out 16 balls and coat in the reserved coconut and enjoy. Keeps nicely in the fridge for 7 days. COLD BLUEBERRY SOUP Serves 4 3 cups of Blueberries 1 cup of Hemp seeds 1 cup of water 1/4 Cup of raw honey or agave nectar 2 Tbsp of lemon juice 1/4 tsp of nutmeg 1 tsp of cinnamon 1/4 tsp of sea salt In a vita mix, combine blueberries, hemp seeds, water, honey, lemon juice, nutmeg, cinnamon and salt. Process until smooth. Pour into a large bowl, cover, and refrigerate until thoroughly chilled. To serve, ladle soup into bowls or serve in a chilled soup tureen. Garnish with lemon slices and fresh sprigs of dill if desired. BERRY BEAUTIFUL DRESSING Yield: 3⁄ 4 cup 1 cup Strawberries (about 6 large) or raspberries 1 Tbsp Balsamic vinegar 2 Tbsp Flax oil 3⁄ 4 tsp Freshly ground pepper 1⁄ 2 tsp Agave nectar 1⁄ 4 tsp Sea salt Place the berries, vinegar, pepper, salt and sugar in a blender or food processor; process until pureed. Add oil and process until smooth. Enjoy with your favorite salad greens. BROCCOLI PECAN PESTO 2 cups Broccoli florets 1 cup Basil, packed 1/4 cup Extra Virgin Olive Oil 3 Tbsp Coarsely chopped pecans 1 Tbsp Nutritional Yeast 2 Tbsp Miso Broth (1 tsp of Miso diluted in warm water) 1 clove garlic 1/4 tsp salt In the container of a food processor, combine half of the broccoli florets, the Parmesan cheese, olive oil, pecans, miso broth, garlic and salt. Process until the mixture is coarsely chopped. Add the remaining broccoli florets and continue to process until the mixture is nearly smooth, adding more broth if the pesto seems too thick. APPLE CURRY DRESSING 1 cup Flax Oil 1/2 cup Rice Wine Vinegar 2 Granny Smith Apples 1/2 Small Onion, minced and soaked for 30 mins 1 Tbsp Curry Powder 3 Tbsp Agave Nectar 1 Clove garlic, minced Combine all ingredients in a blender and puree until smooth. Enjoy on top of your favorite greens. MARVELOUS MUESLI Serves: 2 2 handfuls of nuts � cup of small berries 1 apple, cut into small pieces 1 banana, sliced into half moons 1/3 cup dried fruit of your choice Sprinkle coconut flakes Sprinkle of sesame seeds Mix together all the nuts, berries, and fruit in a bowl and top with coconut flakes and sesame seeds, if using. If you want milk, simply blend a handful of your favorite raw nuts with 3 to 4 cups of pure water and strain well. Add your favorite milk (almond, sunflower seed, hemp) to your muesli and enjoy! BOUNTIFUL BERRY N'ICE CREAM 2 cups raw cashews, soaked 2 hours 2 cups Seasonal Berries (strawberries, blueberries, cranberries, etc..) 4 Bananas Juice of one lime or lemon Process the cashews, banana, half of the berries and lime or lemon juice in a food processor until nice and creamy. Pour the mixture in a freezable container, fold in rest of berries and freeze for a couple of hours until set. Topped with fresh fruit, fresh fruit puree or on its own. Enjoy!	HEALTHY GREEN TEA SODA 2 green tea bags 2 cups of par boil water 1 tsp of raw organic honey or agave nectar 2 cups of Natural Sparkling mineral water Place tea bags in heat proof container or kettle. Pour 2 cups of boiling water over tea bags, add honey or agave and stir until dissolved. Place tea in fridge to cool. Once cooled down, pour half a glass of tea mixture into tall glasses top with sparkling water and enjoy! JUST PEACHY SMOOTHIE 1 cup nut milk 2 Tbsp Hemp seeds 2 cups ice 2 whole fresh peach sliced-peel on 2 Tbsp honey 1 Tbsp almond butter Blend all the ingredients in your vita-mix or high speed blender until creamy. Enjoy! FRESH GARDEN PESTO 1 cup sunflower seeds, soaked 2 hrs 1 cup packed basil leaves 2 tsp each of nutritional yeast flakes, flax oil & lemon juice 1 tsp garlic, minced 3 Tbsp water 1⁄ 2 tsp salt 1⁄ 4 black pepper In a food processor or blender, combine the seeds, basil, nutritional yeast, water, and garlic and blend until well mixed. Add the olive oil, salt, and pepper, and continue to process until smooth. Transfer to a glass bowl, cover, and chill for 1 hour to allow the flavors to blend. Enjoy with flax snax or fresh veggie sticks. The Big Apple Pie Serves: 8 Crust: 2 cups walnuts 5 fresh Medjool dates, pitted and soaked until soft (approx. 1 hr) 1 tsp of Cinnamon Filling: 6-7 apples 3 Medjool dates, soaked 1/4 cup of Flax meal 1/4 tsp of ground cloves 1 tsp of cinnamon 1 tsp grated fresh ginger 1 tsp of flax oil DIRECTIONS 1. To make the crust combine the walnuts, dates and cinnamon in a food processor. Process until well combined. 2. Take the walnut mixture and press into a 8" pie plate and set aside 3. To make the filling combine all but one of the apples, (setting one aside for decorating the top) dates and spices in a food processor. Depending on the consistency you like you can process until smooth, or chunky, you decide. 4. Fill the pie crust with the apple filling. 5. Decorate the pie using sliced apples in whatever pattern or design you like. FLAVORFUL MARINATED GREENS Serves: 4 1 bunch kale 1 cup of parsley, chopped juice of 1/2 lemon 2 Tbsp flax oil 1 Tbsp of Bragg's 1 clove garlic, minced Sea salt to taste Wash kale and cut stems off. Cut or tare Kale leaves into small pieces. In a large bowl add kale and pour flax oil and squeeze one lemon on greens and mix with hands. Add parsley, garlic, Bragg's and sea salt and combine until evenly distributed. Eat right away or even better let it sit for few hours and marinate. This will keep for 3 days in the fridge. Enjoy! LIVE TACO 1 1/2 cups raw walnuts 4 sun dried tomatoes, rehydrated 1 Tbsp of Tahini 1 tsp Braggs 1 Tbsp Chili powder 1 tsp ground cumin 3/4 tsp ground coriander pinch cayenne Process walnuts and sun dried tomatoes in a food processor until they reach the consistency of ground beef. Add the rest of your ingredients and pulse until thoroughly combined. Serve on top of fresh organic romaine or a bed of organic greens and Enjoy!