Recipes
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Nut Milk
We prefer to soak nuts the day before. Put about a cup of nuts or seeds in the blender, add about three cups of water, blend well, pour into straining bag and squeeze out liquid.
Coconut Milk
Drill hole into eye of coconut, drain water into blender, smash open coconut with hammer, dig out meat with flexible knife, cut into bits, put coconut bits in blender, add two cups of water and some soaked nuts to help emulsify, blend well, pour into straining bag and squeeze out liquid. Then you can flavour with vanilla & banana to make a vanilla smoothie.
Easy option - 3 or 4 lg T coconut butter in blender with 2C water
Coconut Cream Pie
Crust - process nuts and sesame seeds, continue processing after adding honey and coconut oil, press mixture into bottom of pie plate or spring form pan, slice layer of banana onto crust.
Filling - process or blend first five ingredients, drizzle in coconut oil, pour into pie crust, freeze.
Eat-me Squares
Mix dry ingredients then add the wet ones. Roll out, and allow to dry a little. Cut into desired shape. You really can't go wrong with a list of ingredients like that, it's just a matter of perfecting it to your own taste.
Flax Seed Crackers
Process or blend, spread 1/4 inch thick on plastic sheet, flip onto mesh rack and score to the size you want, dry at 90° for 4 to 5 hours or untill crisp.
Patties
Stir together in a large bowl, form into patties, put on plastic sheet, flip onto mesh rack, dry for 6 to 8 hours. Serve with your favorite dips. Pesto, guacamole, or red pepper tapenade.
Pesto
Red Pepper Tapenade
Grind in food processor, drizzle oil in while running, process until smooth.
Hummus
Blend nuts and sesame seeds in lemon juice and 1/2 the water. Add Nama Shoyu and agave. Add the oil slowly while blending and sample and adjust. Add Basil. |
Cocoa Smoothie
half of the nut milk back in the blender
2 Tbs + honey or agave
3 Tbs cocoa
5 lg frozen bananas
vanilla (optional)
Blend and rest of nut milk blend again. Serve.
Everything is approximate. It is also great to sub the cocoa with any fresh or frozen fruit.
Chocolate Macaroons
1 lb cacao paste
1/3 lb cacao butter
1/4lb unpasteurized butter (optional) or coconut butter
1/4 Cup honey or agave
Melt very, very slowly. I take a slow cooker, put a little water in it, stand a glass in it so
my pottery bowl of chocolate sits above the rim so the heat can escape. Stir and melt.
Add 4 to 6 Cups dried coconut
Stir till coated. Drop with a spoon on to teflon or plastic or waxedpaper covered cookie sheets.
Refrigerate. Remove from sheets and store in container in the fridge.
Vanilla Macaroons
1 lb jar coconut butter
1/4 lb unpasteurized butter (optional)
Melt slowly
1/4 Cup honey or agave
Vanilla Scrape center from two pods and stir it into the honey
4 to 6 Cups dried coconut
Stir until coated. Drop with spoon on to sheet, refrigerate.
RAW CHRISTMAS CAKE
1lb walnuts 1lb dried cherries
1lb mac nuts 1lb raisins
1lb pecans 3/4 C flour (coconut,oat or lucuma)
1lb almonds 1tsp cinnamon
1/2 lb brazil nuts 1/4 tsp nutmeg
1/2 lb hazel nuts 1/4 tsp cloves
2 lb macerated date
2 C apple juice (raw is best)
Mix nuts and fruit in a large bowl. Add 1C apple juice and soak 8 to 10 hours.
Add apple juice to date and soak 20 min, stir smooth. Add to nut mixture and stir.
Add flour and spices to bind mixture. Spread on drying tray 1 inch thick, dry 16 to 24 hours.
Best stored in fridge.