RAW GRANOLA

     My recent attendance at a sprouting workshop has inspired me to include even more raw foods into my diet.  The constant whirring of the dehydrator is proof that I've gotten my raw mojo back!  I love it when I make something raw that I REALLY love to eat.  Today, it's raw granola that's got me so excited.  Do yourself a favour and make this granola......

RAW GRANOLA

(adapted from "I am Grateful" by Teres Engelhart)

1 1/2 cups organic almonds, soaked overnight

1/2 cup organic sunflower seeds, soaked overnight

1/2 cup organic buckwheat, soaked overnight

1/2 cup organic hulled hemp seed

5 organic apples, grated

1/2 cup pureed organic dates

1/2 cup organic coconut flakes

scant 1/2 cup local honey

1 tsp organic pure vanilla

2 tsp organic cinnamon

1/3 tsp sea salt

Method:  Rinse and drain the seeds and grains.  Chop the almonds and add them, along with all the other seeds and grains to a large bowl.  In the bowl of a food processor fitted with the "S" blade, puree the dates along with some apple to make it moist.  Now add the apple, dates and remaining ingredients to the bowl and mix well.

     Prepare 2 dehydrator trays with both the grid and Teflex sheets.  Spread out the granola with your hands and dehydrate at 145* for one hour, and then reduce temperature to 115* and dehydrate until dry.

RAW CASHEW LEMON CHEESECAKE

Every now and then I like to flip through one of the many cookbooks on my shelf for inspiration and ideas.    Over the years I've dabbled in raw cuisine, testing out recipes from books now and then.  For the most part I've really enjoyed the recipes I've tried, especially the desserts!  A really lovely raw "un"cook book that I bought a while ago called "I am Grateful" by Teres Engelhart has some really yummy desserts.  Today, I decided I had to make the cashew lemon cheesecake.  It is so simple to make and incredibly delicious.  I ate two pieces and can't wait to go back for more tomorrow.  (By the time I got around to photographing this the light wasn't so great, so I apologize for the crappy photo!)

RAW CASHEW LEMON CHEESECAKE

adapted from "I am Grateful" by Teres Englehart

makes a 9 1/2 cheesecake

For the crust:

2 cups organic almonds

1/4 tsp pure vanilla extract

1/8 tsp sea salt

1/4 - 1/2 cup organic dates (I used about 16)

For the filling:

3 cups soaked organic raw cashews (soaked 8 hours in water)

1 1/2 cups homemade organic almond milk

1 cup organic lemon juice

1/2 cup local honey

1 tsp pure vanilla extract

2 pinches sea salt

3 Tbsp organic non-gmo lecithin granules

3/4 cup raw unscented coconut oil

Garnish:

Top with organic lemon zest and/or slice and wild blueberries (fresh or frozen)

Method:  Make the crust first by finely chopping the almonds, vanilla and sea salt in the bowl of your food processor fitted with the "S" blade until finely crumbled.  Continue to process while adding the dates in small amounts until the crust sticks together.  Press crust into the bottom of a 9 1/2" spring form pan.

     To make the filling, blend all the ingredients except the lecithin and coconut oil until smooth.  Add the lecithin and coconut oil and blend until well incorporated.  Pour onto the crust and sprinkle with the blueberries.  Set in the fridge or freezer until firm (about an hour).  

Hello Vitamix

I did it.  I finally ordered myself a Vita-Mix Blender.  I'm the type of person who will yearn for a high ticket item for about 3 years and then one day just realize I am never going to want to spend the money so just get it over with and do it.  So tonight I made Raw Maca Vanilla Ice Cream with Unraw Chocolate Chips in it.  So I guess I don't need to tell you that this recipe requires a high powered blender like a Vita Mix and an ice cream maker.

Maca Chocolate Chip Vanilla Ice Cream

1 1/2 cups organic cashews

1/3 cup agave 

1 tsp vanilla extract

3 cups organic almond milk

3 Tbsp maca powder

2 tsp lemon juice

pinch of salt

1/2 cup organic chocolate chips or cacao nibs

Method: Turn the blender on low and pour in chocolate chips.  Blend until nicely chopped. Remove.  Then blend all the rest of the ingredients in a high speed blender until smooth.  Pour into an ice cream maker.