E's balls turn out more like rolls!
Raw Cashew Balls:
2 cups raw cashews
2 cups medjool dates (pitted)
Whirl the cashews in your food processor for about 30 sec and then start dropping the dates in 1 at a time until they are thoroughly combined and a ball starts forming in your processor. Press mixture into the bottom of a 9X9 pan. Pop it in the fridge and in an hour or so. Take a teaspoon of the mixture and roll into a ball (kids love to help with this). Store in an air-tight container for 3 days in the fridge, or freeze half the batch. They thaw out well in the refrigerator over night for lunch/breakfast the next day!
Raw Cherry Pie Balls:
Same as above, but I add a handful of dried cherries and 2 TBS chia seeds with the dates. Yum!
Raw Blackberry Dip:
1 cup raw cashews
½ cup blueberries OR blackberries or mixed (strawberries are nice too)
¼ cup agave nectar
1 TBS Vanilla
A pinch of sea salt.
Soak your cashews in water overnight. Strain out most of the water reserving ½ cup to blend back in. Add all ingredients to the food processor (or a high power blender like Vita Mix/ Blendtech – more water will be needed)and process for a good 3-5 minutes to achieve a nice smooth consistency. Add a bit more water for a more yogurt/cream like consistency. Enjoy!
** I actually first heard of this recipe from my dear friend Isa.
Green Goddess Hummus:
In a food processor combine:
2 cups chickpeas (drained and rinsed)
3 TBS sesame seeds (soaked for 1 hour and drained)
3-5 cloves of garlic
2 handfuls of fresh parsley
Juice of 1 lemon
1 TBS Apple Cider Vinegar
1 TBS Braggs (or nama-shoyu / soy sauce)
Lots of fresh ground pepper
¼ cup of olive oil.
Whirl it in the processor for 30 seconds. Stop to scrape down sides and adjust for taste. Whirl it again until it reaches a smooth consistency. You may need to add more olive oil, or more garlic to find the right taste for your palette.
Raw Curry Flax crackers:
Now these change every time I make them, but I think this was what I did:
2 cups carrot/apple juice pulp (from the juice I made that morning)
2 cups flax seeds soaked in 2 cups of water overnight
1 cup of raw almonds soaked overnight with enough water to cover
Large handful of fresh cilantro
3 garlic cloves
1 TBS Braggs
1 tsp onion powder
1 tsp ground cumin
Drain and rinse almonds. Process them in the food processor with the cilantro, garlic, Braggs, onion powder and cumin. Get the almond nice and homogenized. Put mixture into a large bowl and add the pulp and the flax seeds (the flax seeds do not get drained and rinsed because the flax seeds have soaked up all the water!). Mix well.
Spread out onto 4 dehydrator trays lined with teflex.
Dehydrate at 145 for 2 hours, then turn down to 115 and dehydrate for another 6-8 hours. Flip crackers over and peel off teflex. Dehydrate another 2 hours or so until crackers are totally dry and crispy. Break into cracker sizes and store in airtight containers. This a basic recipe. Play with different spices and different juice pulp to vary the taste of your crackers.
The Kimchee (or Kimchi) comes from a wonderful vegetarian cookbook: Madhur Jaffrey's World-of-the-East Vegetarian Cooking.
• 1 lb. Chinese cabbage (about 1/2 a large head)
• 1 lb. white radish
• 3 T. salt
• 2 T. finely minced ginger (fresh is *much* better!)
• 1 1/2 T. minced garlic
• 5 scallions, cut into fine rounds, including green tops
• 1 T. cayenne or hot Korean red pepper
• 1 t. sugar.
Slice cabbage in either bite-sized chunks or strips about 2 inches in length. Peel radish, cut in half lengthwise then crosswise into 1/8 inch slices.
In a large bowl, put 5 C. water and 2 T. plus 2 t. of the salt.
Mix. Add cabbage and radish and dunk a few times, as they have a tendency to float.
Leave in the salty water, cover loosely and set aside for 12 hours, turning veggies over a few times.
After the soak period, take the ginger, garlic, scallions, cayenne, sugar and remaining 1 t. salt in another large bowl.
Take the cabbage out of the soaking liquid with a slotted spoon (save the liquid) and add to the bowl with the seasonings and mix well.
Put this mixture in a 2 quart jar or crock. Pour enough of the salt water over to cover veggies.
Cover loosely with a clean cloth and set aside for 3 to 7 days to ferment.
Stir/turn veggies over daily.
When done to your liking, cover jar and refrigerate.
Post a comment and let me know how you like these recipes or if you have any questions.
Later this week I'll share my favorite Kale Chips recipe! Kale Chips...it's an addiction. :)