Quick Raw Snacks

When I get home from work, I'm usually famished and need something in my belly right away. Recently, my favorite 'after-school snack' has been fresh green juice and cilantro-jalapeño hummus on bell pepper slices or a delicious raw paté on crackers. This holds me over well until I can get a more substantial dinner prepared. I got my last raw paté from the farmer's market. My friend has a cart there called The New Leaf selling delicious and satisfying raw meals, patés, and salad dressings. However, when I need to make my own raw spread, I go to my friend Lou's recipe for 'Brazil Nut Cheeze.' Today, I'm having it with avocado.Wow is it good. You should try it too.

Here's the recipe below. Be sure to check out the rest of Lou's blog post for more quick, raw food ideas.

Lou’s Brazil Nut Cheeze

• 1 c Brazil nuts (no need to soak these nuts)
• 1 lemon, juiced
• 1 - 2 cloves of garlic
• 1/2 t salt
• Bunch of cilantro
• 1/2 jalapeño seeded

Add as little water as needed for consistency.
Process all ingredients until smooth. Read more...

Raw Power Breakfast

My favorite mid-morning breakfast (after my green smoothie, of course) is a sprouted buckwheat cereal with Hazelnut milk. So good! This combo will stave off hunger all morning. Just yesterday I prepared for a long trek up Mount St. Helens by starting off with a coconut smoothie and the buckwhat cereal I'm going to share with you today. It did the trick and gave me the energy I needed for the climb.

Raw Sprouted Buckwheat Cereal

Ingredients:

• Raw buckwheat groats
  
• Raw sunflower seeds
  
• Raw pumpkin seeds
  
• Raw Chia seeds
  
• Cinnamon
  
• Raisins
  Optional:
  
• Slippery Elm Bark powder
  
• Licorice Root powder
  

At least 8 hours beforehand, you will need to sprout some raw buckwheat groats, raw sunflower seeds, and raw pumpkin seeds. Amounts don't matter much here; you just make as much as you want and keep the ingredients in the refrigerator for the next day. I sprout each of these items overnight by soaking them in water. In the morning, I drain the water and rinse the seeds. I store the sprouted sunflower and pumpkin seeds in a jar in the refrigerator and continue to rinse the buckwheat for another 8-24 hours. I sprout the buckwheat just until I can see little tails poking out, but I do not want them to get too long.

Once you have your sprouted seeds and buckwheat, combine the ingredients in a bowl in the following approximate amounts:

• 1/2 C. Buckwheat
  
• 1/4 C. Sunflower seeds
  
• 1/4 C. Pumpkin seeds
  
• 1 tsp. Chia seeds
  
• 1/4 tsp. Cinnamon
  
• 1/8 C. Raisins
  
• 1 tsp. Slippery Elm Bark powder
  
• 1/4 tsp. Licorice Root powder
  

Top the combo with homemade Hazelnut Milk made as follows:

Ingredients:

• 1/2 C. Raw Hazelnuts
  
• 4 Dates
  
• 1" Vanilla Bean
  
• 3 C. Filtered water
  

1. Sprout the Hazelnuts overnight by soaking them in filtered water.
   
2. Rinse the nuts in the morning and put them in your blender.
   
3. Add the dates, vanilla bean, and about half the water to the blender.
   
4. Blend on high for approximately 3 minutes.
   
5. Add what remains of the water.
   
6. Adjust the sweetness with dates and consistency with water.
   

Yummy!

Sprouts are an energy-giving food. As Ann Wigmore states in her book, they are "biogenic--alive--and capable of transferring their life energy to your body." You should incorporate as many sprouts into your regular diet. Sprouting your nuts, seeds, grains, and legumes increases the vitamin and mineral content significantly as well as increases the digestibility. Check out Ann Wigmore's book The Sprouting Book to read about the amazing benefits of sprouts.

Pumpkin seeds and Sunflower seeds provide high quality proteins and fats, magnesium, iron, phosphorous, zinc, and vitamin E. By eating the seeds sprouted, those nutrients are ready and available to nourish your body.

Chia seeds provide amino acids for rebuilding tissues and Omega-3 oils to keep your brain and joints healthy and to assist in the absorption of fat soluble vitamins.

The Slippery Elm/Licorice combination is a great addition to soothe, heal, lubricate, and nourish the entire digestive tract. Both act to calm inflamed mucous membranes and tissues.


Sources:
http://articles.herballegacy.com/slippery-elm-ii-%e2%80%93-applications-of-slippery-elm/
http://articles.herballegacy.com/the-benefits-of-the-use-of-licorice-in-herbal-preparations-part-iii/
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Caesar Dressing! (Vegan, Raw, Healthy, & Delicious)

Here is the Caesar Dressing recipe that I use. I got it from Traci Sellers. Her website is bestfoodist.com.

This dressing is healthy, vegan, and chemical free. It does take some preparation, but if you don't enjoy salad and vegetables very much, this dressing is a spectacular way to liven them up and help you enjoy your daily greens!

First, you will need to prepare Traci's Almondaise. This serves as the creamy base of the dressing. You should start a minimum of 5 hours in advance due to almond soaking. If you are planning further in advance, soak 1/2 cup of raw, whole almonds overnight before you begin.

Almondaise
Ingredients:

• 1/2 cup of Raw, Whole Almonds Soaked Overnight
  
• 1/2 cup Water
  
• 1 cup (approx.) Light Olive Oil
  
• 3 Tbsp Lemon Juice
  

Instructions:
1. (Optional) Peel almonds. Peeled almonds will produce a whiter, finer textured end product. (I have never peeled the almonds. It sounds like a lot of work, and since I use the Vita-Mix, there is no problem). Have the rest of the ingredients handy.
2. Place the almonds in a blender and grind to a smooth paste. If it's necessary add a little additional water to keep it moving.
3. With the blender still running, remove the top insert and drizzle in the olive oil gradually until the mixture is thick. A bead of oil should rest on top of the churning mixture.
4. Add lemon juice. Blend for 1 minute longer, stopping the blender to stir down the sides as the mixture thickens.
5. Store in the refrigerator in a tightly sealed container for 5-7 days. The water tends to separate. Just stir before using.

Caesar Dressing
Ingredients:

For the "parmesan"

• 1/3 cup dry almonds
  
• 2 tsp of nutritional yeast
  
• 1/4 tsp sea salt
  

For the dressing:

• 1-2 cloves of pressed garlic
  
• 1 cup of Almondaise
  
• 1 Tbsp Dijon mustard
  
• 2 tsp lemon juice
  
• 1 tsp Sea salt
  
• 1 tsp black pepper
  
• 1 tsp raw honey
  
• 1/2 cup water
  

Instructions:
1. In a dry blender, pulse almonds with yeast and salt until crumbly
2. Add remaining ingredients to blender and blend to combine

You are done!

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