Raw Herbed Cheese Crumbles

GF Recipes, Raw Foods

Raw Herbed Cheese Crumbles

4 Comments 21 May 2013

I’ve made the commitment to eating vegan several times in the past only to be thwarted by cheese. I just love cheese. I love it on pizzas, in sandwiches, melted on gluten-free tortillas, sprinkled on salads, sliced on crackers. I love it any which way. But since eating high raw for the past few months, the whole cheese temptation hasn’t been a problem.

Why? What’s different now? First of all, my taste buds have changes. I don’t crave cheese because I’m getting so many incredible flavors from raw foods combinations. Secondly, I’ve learned how to make raw cheese substitutes that satisfy even this cheese lover.

I’ve made all sorts of cheese spreads, but I wanted a cheese that I could actually bite into or crumble on salads, almost like a feta cheese. I came up with one that I really like. It’s very easy to make. Just blend up 4 simple ingredients and place the cheese dough in small dolups on a dehydrator sheet.

Dehydrate for about 4 hours and they’re ready to eat.

You can add these little cheese balls to salads or just pop them into your mouth for a little snack.

Print friendly recipe

Raw Herbed Cheese Crumbles

by Heather

Ingredients:

  • 1/2 c. cashews
  • 1/2 c. pinenuts
  • 1 handful of cilantro
  • 1 T. gluten-free tamari

Directions:

1. Blend all ingredients in a Vitamix or high powered blender. Continue to scrape down the sides and blend until mixture combines but still has small chunks.

2. Place small dolups of cheese, about the size of a small grape, on dehydrator sheets.

3. Dehydrate at 115 for 2 hours.

4. Remove from the dehydrator sheets and place on the mesh trays. Dehydrate for an additional 2 hours or until desired crunchiness is attained.

Makes about 40 cheese balls

Liven up your favorite salad with these Raw Herbed Cheese Crumbles and let me know what you think!

Readers, dish!

  • What’s your favorite vegan cheese?
  • Do you eat vegan? If so, do you have a animal-based food that you have a hard time not missing?
This recipe will be shared with: 5-Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays
Raw Foods Thursdays: 5/16/13

GF Recipes, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 5/16/13

30 Comments 15 May 2013

Raw Foods Thursday was quite torturous for me last week. At the time, I was on Day 5 of a 10-day juice cleanse, and the submissions made me long for something to crunch. So today’s theme is Raw Crunchy Goodness. The cleanse was a success, but now I’m ready to dive in and make some of the crunchy recipes that caught my eye last week.

Check out this Raw Crunchy Goodness:

Raw White Chocolate & Cranberry Crispies by The Fussiest Eater

Crunchy cashews and buckwheaties with the tangy taste of cranberries? Yes, please.

Radish Salad by Debi of Hunter’s Lyonesse

I’m craving these crispy radishes and cucumbers with cilantro and a tangy lime dressing.

Raw Granola Bar Crackers by An Unrefined Vegan

Walnuts, apples, ginger…crunchilicious!

Candy Cane Beet Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing by Amber of The Tasty Alternative

Have you ever tried Chioggia Beets? They are as delicious as they are gorgeous! And the Ginger Lemon Honey Dressing is the perfect compliment to their sweet flavor.

Throw in Whatever You Feel Like Chocolates by Ves & Mork

This easy chocolate sauce will wrap around any of your favorite treat ingredients. Gogi berries, pumpkin seeds, cashews? You can’t go wrong!

Since all I made last week was juice, I’m linking up two juice recipes that feature beets.

Red Sunset

Sunshine Juice

Note the changes in the link-up guidelines. I’m hoping that they will help you feel more comfortable about sharing those “almost raw” recipes.

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.

What do you have to share this week?


Sunshine Juice and Raw Cleanse

Healthy Living, Raw Foods

Sunshine Juice and Raw Cleanse

3 Comments 14 May 2013

Today is my last day on a 10-day juice cleanse. At our April Raw Foods Potluck we all pulled our calendars out and found 10 days that would work for everyone to juice. It was great to cleanse with a support group. We even made extra juice and shared our recipes, both the yummy ones and the flops. I’ve really enjoyed making fruit and veggie juice combinations, and I have a new favorite, but first I have a great cleansing tip to share with you.

I’ve done juice cleanses and raw cleanses before, but I’ve never had one as easy and enjoyable as this one. I’m sure a lot of it was the support of my friends, but I also used a new supplement. In the past I’ve experienced some mighty detox symptoms while cleansing…headaches, flu-like symptoms, lethargy…and lethargy doesn’t work with my lifestyle. I teach kindergarten all day and 4-6 fitness classes per week, so there’s no time to feel tired. But this cleanse has been the easiest one I’ve ever done, and I really think the difference is that I used Garden of Life’s RAW Cleanse.

I highly recommend this raw, vegan, and gluten-free product. I used it in conjunction with juicing, but you can use it with a solid meals as well. There are three easy steps to this 7-day cleanse. Step 1 is Toxin Defense which is a packet of powdered oral and intestinal probiotics that are swished in the mouth with water and then easily swallowed. Step 2 is Organ Detox in the form of 3 capsules taken at breakfast and lunch. It removes environmental toxins and supports healthy liver biotransformation. Step 3 is Digestion & Elimination. It’s a powder that you mix in water and drink before bedtime. Don’t let the name scare you! It will not send you running for the bathroom in the middle of a meeting the next morning. It’s a very gentle product that uses flaxseeds and chia seeds to absorb the toxins your body is releasing, draws water into the colon, and uses coconut fiber to get things moving out.

For 10 days I have eaten nothing but juiced fruits and veggies and have felt fantastic. On the days that I taught fitness classes I added a scoop of Raw SunWarrior Protein Powder or two teaspoons of Earthrise Spirulina to my juice right before the workout. (I wasn’t interested in running the risk of passing out in front of a room filled with BodyPumpers!) I am very much looking forward to eating some solid food tomorrow, but in just 10 days I’ve noticed a difference in my skin, energy level, waistline, and general outlook. I really needed this cleanse!

Now for the Sunshine Juice! When I found golden beets at Whole Foods, I remembered Diane Elbin of The Whole Gang making us a delicious juice called Golden Joy at a gluten-free blogger’s get together. I made a few modifications to her recipe to create this Sunshine Juice.

Print friendly recipe

Sunshine Juice

by Heather inspired by Diane Elbin

Ingredients:

  • 5 golden beets, peeled
  • 15 organic carrots
  • 3 organic oranges
  • 2 inches of ginger

Directions:

1. Juice all ingredients.

2. Pour juice through a fine-mesh strainer to remove extra pulp.

Yields 4 cups

If you can’t find golden beets, you can substitute red beets to make a Red Sunrise instead. Both are equally delicious.

Readers, dish!

Need a good juicer? I love my Omega VRT350S! 

 

*Note: I am not a medical expert or a nutritionist, and I have no connection with Garden of Life. I am not giving medical advice. I am solely sharing my experience.

This recipe is shared at: 5-Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays

Raw Foods Thursdays: 5/9/13

Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 5/9/13

11 Comments 08 May 2013

It was a rawly scrumptious event last week at Raw Foods Thursdays. We had salads, puddings, muesli, ice cream, smoothies, pies, and even a burger linked up. You never cease to amaze me with your creativity as you work with raw ingredients to make jaw-droppingly-delicious food. As always, thank you so much for participating. Here are a few highlights from last week.

If you are vegan, dairy free, or just want a healthy alternative to ice cream, you MUST check out Happy Healthy 365. Because she shares, not one, but 20 different Raw Vegan Ice Cream Recipes.

I can’t wait to try this Raw Spiced Carrot and Pear Pudding by Apples & Ginger. (And there’s also a fabulous liver detox juice recipe in her post.)

This Almond Butter Bomb Shake by Kimmy of Rock My Vegan Socks has my name written all over it! Chocolate, almond butter, bananas, avocado, and more. Oh, yes, this one is all mine!

Janet at the Taste Space shared Gogi Chia Bircher Muesli. Just think creamy oats, shredded apples, and crunchy almonds for breakfast. Yum!

Sonja of Practical Stewardship shared her Raw Lemony Cream Pie that looks absolutely divine.

My friend Debi of Hunter’s Lyonesse shared a Chocolate Cinnamon Chia Pudding that I thoroughly enjoyed last week.

This week I’m sharing my Kale Beet Orange Salad with Green Garlic Dressing.

What do you have to share?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



Kale Beet Orange Salad with Green Garlic Dressing

GF Recipes, Raw Foods

Kale Beet Orange Salad with Green Garlic Dressing

13 Comments 06 May 2013

I’ve been eating kale in smoothies, salads, and snacks for months now. I can’t get enough of it. And you know how much I love Hallie Klecker’s new ebook Crazy for Kale! Her book has really inspired me to combine some favorite flavors to enjoy with this power plant. If you missed my review of Crazy for Kale, you can read it here.

This week I created a simple kale salad that I think you’ll really enjoy. The salad itself just has 3 little ingredients, but the dressing makes it come alive.

Print friendly recipe

 

Kale Beet Orange Salad with Green Garlic Dressing

by Heather

Salad Ingredients:

  • 1 bunch of kale, removed from stem and cut in small pieces
  • 4 medium beets, peeled and shredded
  • 1-2 oranges, peeled and cut in bite-sized pieces

Dressing Ingredients:

  • 1 garlic clove
  • 1 handful of cilantro
  • 1 large orange
  • 1/4 c. raw cashews
  • 1/3 c. olive oil
  • 1/2 tsp. salt

Directions:

1. Prepare salad ingredients. Place kale in a large bow. Set shredded beets and orange pieces aside.

2. Start the dressing by placing the garlic clove and cilantro in a food processor. Process until pieces stick to the sides of the bowl.

3. Scrape down the sides of the bowl and add remaining dressing ingredients. Process until creamy.

4. Pour 1/2 cup of the dressing over the kale and massage the dressing into the kale leaves by hand.

5. Add shredded beets, orange pieces, and 1/4 cup of additional dressing. Toss to coat.

Serves 6-8

Readers, dish!

  • Are you in love with kale? 
  • What’s your favorite kale dish?

This recipe was shared with:  Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Raw Foods Thursdays, Wellness Weekends, Healthy Vegan Friday, Gluten-Free Fridays, Allergy Friendly Lunchbox Love, 5-Ingredient Mondays

Raw Foods Thursdays: 5/2/13

Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 5/2/13

24 Comments 01 May 2013

Happy Raw Foods Thursday! I’ve had a fabulous raw foods week, and I hope you have too. I am loving eating high raw/vegan, and Thursdays are the highlight of my week. This is when I learn from raw experts and newbies alike and plan my menu for the next week. Last week’s raw fun culminated with our Raw Foods Potluck. I’m sharing that experience in the linky below.

Raw foods have delighted me for years now. But every other time I’ve committed to a raw diet, I’ve gone all in, 100% raw for a specific amount of time, anywhere from 21 days to a month. I’ve done raw bootcamps, 21 day raw cleanses, one month raw challenges, and I’ve loved every one. But when it was over, it was over. But committing to high raw/vegan has been a refreshing decision. It isn’t militant or restrictive. I can enjoy my raw meals, but if I want some cooked quinoa or some hummus on a raw cracker, there is nothing stopping me. Right now, this is working. Well. And your submissions are helping me immensely! Just look at some of my favorite submissions from last week.

This gorgeous Cleansing Beet Salad by Kimmy of Rock My Vegan Socks is on my list for next week. Kimmy brilliantly mixes root veggies with arugula and fennel. What a flavor combination!

These Raw Paleo Strawberry Macaroons by Tessa the Domestic Diva are nut-free raw treats that you can feel good about.

This Raw Vegan Chocolate Mousse by Dawn of Small Footprint Family is just another reminder that avocado and cacao are the “two great tastes” in the raw foods world.

I ‘ve been inspired to dehydrate fresh mangos for these Raw Mango Energy Bars by Janet of The Taste Space.

And berries, ginger, and beets in a smoothie? Yes! Try this Anti-Inflammatory Berry Good for You Smoothie by Erin of Sift, Stir & Savour.

These Raw Superfood Cookies by Sadie of Sweet Smart Vegan showcase gogi berries which are packed with antioxidants, carotenoids, and over 20 vitamins and minerals. Yes, please!

Just one more sweet treat…can you tell I have a bit of a sweet tooth this week?

Laura’s Wild Orange Chocolate Balls – a delicious combination of two classic flavors.

This week I’m sharing my post about last weekend’s Raw Foods Potluck. There are links to all sorts of amazing raw recipes that you’ll love! What do you have to share?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



April Raw Foods Potluck

Raw Foods

April Raw Foods Potluck

10 Comments 29 April 2013

The Raw Foods Potluck Girls met yesterday for another off-the-charts, delicious meal. We didn’t choose a particular theme, but we decided to bring something we’ve been enjoying or have worked on lately. It had been several months since our last event, and we just needed to get together, catch up, and marvel at the beauty of raw food.

We started the afternoon with a Green Smoothie toast shared by Glenda, a new raw foodie friend. I love that she brought her Nutri Bullet already packed with kale and a variety of fruit. Convenient and brilliant!

Diane brought an original creation of Pate Stuffed Peppers. They were as delicious as they were gorgeous.

Dallas shared Ani Phyo’s “Salmon” Patties with Hollandaise Sauce. Made with her Sunny Dill Cheeze, carrot pulp, and dulse flakes, these patties were delicious smothered in the lemony sauce.

You can find this recipe in Ani’s Raw Food Kitchen.

I relied on one of my favorite vegan bloggers for a my contribution to our raw foods event.  Gabby of The Veggie Nook never ceases to amaze me with her raw creations. Her Raw “Baked” Fettuccini Alfredo is one of my favorites. Made with spiralized zucchini noodles and a creamy walnut-based sauce with a touch of nutmeg and cayenne, this noodle dish “bakes” in the dehydrator to create a deliciously comforting meal.

I used the straight blade of the Vegetable Spiralizer to make these cute little ribbon noodles.

The main course was delicious.

But dessert might have been even better. I made Gabby’s Raw Chocolate-Coated Key Lime Pie, which has been submitted to the Eat What’s Good Vegan Recipe Contest. You can vote for this incredible recipe here. It’s so delicious that I’m voting for it every day!

I’m not sure which of the three layers is my favorite. The date and walnut crust? The center chocolate layer? Or the light, creamy filling made with avocado, banana, and lime?

Dallas and Diane combined forces to create another delicious dessert.

Made with a chocolate truffle base from The Art of Raw Living Food, slathered in Diane’s strawberry sauce, and covered with sliced strawberries, this Raw Chocolate Strawberry Cake is now one of my favorite desserts.

It was a successful, delicious, low-key event. I hope the links are helpful in finding some great raw foods recipes and the pictures help to inspire your own raw creations. See you at Raw Foods Thursdays!

Readers, dish!

  • Which dish above would you like to make?
  • What should our next potluck them be?
  • Do you have a favorite resource for raw foods recipes?

Other Raw Foods Potluck posts you might enjoy:

Raw Foods Thursdays: 4/25/13

Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 4/25/13

14 Comments 24 April 2013

Strawberry season is upon us! I do believe it’s my favorite eating season of the year. Strawberry tarts, smoothies, shortcakes, pies, salads…I love them all. Last week you shared so many mouthwatering strawberry recipes that I’m even more excited for that first Saturday when our Farmer’s Market features flats of strawberries. It can’t be long now! Until then, I’m saving these StRAWberry Creations. 

Raw Strawberry Tart by Carrie On Vegan
Strawberry Coco-Banana Ice Cream by Katja of The Savory Lotus
Watermelon Strawberry Pops with Fresh Mint by Laureen of Fox in the Kitchen
Strawberry Banana Split Balls by Dana of Celiac Kiddo
Pink Pear Smoothie by Joann of Woman in Real Life
Chocolate Raspberry Fudge Bites by Oatmeal with a Fork (I just couldn’t resist sharing these too!)

This week I just had to share an old raw strawberry pudding. But I’m also sharing my Raw Chocolate Walnut Cookies.

What do you have to share?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



Raw Chocolate Walnut Cookies

GF Recipes, Raw Foods

Raw Chocolate Walnut Cookies

15 Comments 22 April 2013

I finally did it! I made raw cookies that aren’t dry! In fact, they are soft, moist, and delicious. And I must say that it was completely by accident. I was attempting to make these Banana Bread Protein Bites but with almond pulp instead of oats. While distracted, I added too much water to the batter. Instead of tossing the whole gloppy mess, I decided to scoop the dough into cookie shapes and see what happened in the dehydrator.

I love when my best recipes happen by accident!

I’ve made these Raw Chocolate Walnut Cookies several times now, tweaking and adjusting, and I think you’re going to love them. We do.

The recipe makes a lot of cookies, but we find that we fly through them. With the added protein powder, they’re great for pre-workout, post-workout, and grab-and-go snacks that have staying power. But you can very easily make half of the recipe.

Print friendly recipe

Raw Chocolate Walnut Cookies

by Heather

Ingredients:

  • 1 c. dates, soaked in 2 cups of water
  • 2 T. chia seeds,soaked in 1/4 c. water
  • 2 c. almond pulp leftover from making almond milk
  • 1 3/4 c. walnuts, divided
  • 4 bananas, broken into small pieces
  • 1 c. chocolate protein powder (I use Sunwarrior Warrior.)
  • 2 T. raw cacao powder
  • 2 tsp. cinnamon
  • 1 tsp. sea salt
  • 2 c. water (use date water)

Directions:

1. Soak dates in 2 cups of water and set aside for 30 minutes

2. Soak chia seeds in 1/4 cup of water and set aside.

3. Finely chop 3/4 cup of walnuts in the food processor and set aside in a small bowl.

4. Drain soaked dates, but save the water in a 2 cup measuring cup.  If you are shy of 2 cups, add more water.

5. Place soaked dates, soaked chia seeds, almond pulp, 1 c. walnuts, bananas, protein powder, cacao, cinnamon, and sea salt into the bowl of the food processor fitted with a steel blade. As you process, pour 2 cups of date water through the chute.

6. Process until smooth, stopping to scrape down sides with a spatula if needed.

7. Using an ice cream scoop, scoop dough onto dehydrator trays lined with dehydrator sheets.

8. Press a spoonful of finely chopped walnuts onto the top of each cookie, flattening the cookie.

9. Dehydrate at 115 for 3-4 hours until firm enough to move remove from the dehydrator sheets and place directly on the mesh try. Continue dehydrating 8-10 hours more depending on desired softness of your cookies.

Makes 4 dozen cookies

Readers, dish!

  • What happy accidents have you made lately?
  • What do you do with your leftover almond pulp?
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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, gluten-free foodie, health food nut, child of the King, and Mama Cat to two amazing little creatures. I love gluten-free cooking and baking and want to share my successes and failures with you. Follow me, and I'll take you on my gluten-free journey!

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