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Ridiculously Good Raw Fettucini Alfredo

18 Aug

Seriously….it is so good you will forget its raw. I almost felt guilty scarfing it down, but then had to remind myself that it was good for me! This stuff is AMAZING. If you try it, please tell me what you think!!

Raw Fettucini Alfredo

* 2-3 zucchini
* Olive oil
* 1-2 crushed garlic cloves or powder
* Himalayan salt to taste
* pepper to taste
Approximately 1 hour prior to eating, slice the fettucini into thin “noodles”. Poor olive oil, garlic, sea salt and pepper over the noodles and massage the mixture into the noodles, making sure that all noodles get covered. Set aside.
Alfredo sauce
* 1 cup of raw cashews (you can soak them for a few hours prior, but I didn’t because I have a crappy blender and it actually blends them better when they are unsoaked)
* 3 tbsp nutritional yeast
* 3 tbsp lemon juice
* 1 1/2 tbsp white miso (fermented bean paste, not the kind with fish)
* 1 tsp Himalayan salt
* 1/4 tsp pepper, white or black
* 2 tbsp truffle oil
* 1/4 cup olive oil
* 2 cloves of garlic
Blend all ingredients together in blender and set aside
Raw parmesan cheese
* 2 ½ cups of brazil nuts
* 1 teaspoon minced garlic
* 1 teaspoon sea salt or Himalayan rock salt (add more if you like a saltier cheese like I do)
Throw it all in your food processor, or small batches in your blender. Store in airtight container in fridge.
To assemble:
Drain your noodles thoroughly, as the salt mixture will have brought out the water in the zucchini. Then pour on the alfredo sauce and some parmesan!


Raw Cheesy Kale Chips – Raw Cheez-Its®

19 Jul

1 cup cashews, soaked in water for two hours
1 red pepper, seeded and diced
1 Tablespoon nutritional yeast (available in most health food stores)
1/2 teaspoon Himalayan pink crystal salt
Juice of 1 lemon

2 bunches green kale – either dino or lactino

Put all ingredients except the kale into a Vitamix or food processor, and blend until completely smooth.

Tear the spine out of each kale leaf, keeping each half of the leaf as intact as you can (as this will make cutting it into chips much easier).

Stack a bunch of the leafs together, and then cut them into bite sized pieces, using either kitchen shears or a sharp knife.

Dump all of the kale chips into a large bowl, add the sauce, and then mix it well with your hands, gently squeezing and massaging the sauce into the kale chips until all of the chips are well coated.

Lay the chips out in single layers – without the chips touching – on
Teflex sheets, or parchment paper, on your dehydrator trays, and dehydrate them at 105 overnight.

Jessica’s Raw Sugar-Free Gluten-Free Wheat-Free Yeast-Free Soy-free Vegan Chocolate Mousse

18 Jul

1 cup raw chocolate coconut butter
1 ripe avocado
¼ cup water
2 Tablespoons raw cacao powder
3 Tablespoons raw agave nectar
1 can raw coconut milk, separated (use only the creamy part – use the water for something else)
¼ teaspoon Celtic sea salt

Place ingredients in bowl, whisk until smooth, and serve, or chill.