December 19, 2010

I hope everyone has a wonderful Christmas!

Nut Nog
2 servings ~ $.63 per serving

1 cup almond milk ($.40)
1 banana ($.15)
1 date ($.50)
1 tsp vanilla extract ($.20)
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt

This is smooth, thick, creamy … just like the real thing.

Puree all ingredients until smooth and creamy. Garnish with a dash of cinnamon.

Stuffed Mushrooms
2 servings ~ $2.27 per serving

12 oz button mushrooms ($2.49)
2 ribs celery, minced ($.30)
1 carrot, grated ($.10)
1 medium onion, minced ($.25)
1 small zucchini, grated ($.65)

2 tbsp olive oil ($.20)
2 tbsp agave ($.20)
2 tbsp balsamic vinegar ($.20)
2 cloves garlic, pressed ($.10)
1 tbsp basil ($.05)
salt & pepper

I love mushrooms and so, for me, this is just an amazing dish. Dehydrating for a bit softens and warms the mushrooms and filling nicely.

Gently clean and remove the stems from the mushrooms. Some people brush any dirt off mushrooms with a soft cloth, but I usually wash my mushrooms with water. Mince the stems and set them aside, because they’ll go into the filling.

Grate the carrot and zucchini and mince the onion and celery. Fine ingredients are easier to get in the mushroom. Mix these together with the olive oil, garlic, basil, agave, balsamic vinegar, minced mushroom stems and salt and pepper and stir well.

Use a teaspoon and fill the hollow in the underside of the mushroom. Place on teflex, plastic or parchment sheets and gently dehydrate for about 3 hours, or until warm and slightly softened.

calories: 266
fat: 14 gr
carbs: 34 gr
protein: 7 gr

Fruity Salad
two servings ~$3.02 per serving

10 oz mixed greens ($1.89)
1 pomegranate ($1.39)
4 oz strawberries, sliced ($.42)
2 oranges, sectioned ($1.00)
1/4 cup walnuts, chopped ($.30)
1 small onion, sliced ($.25)
salt and pepper


2 tbsp olive oil ($.20)
1 tbsp balsamic vinegar ($.10)
2 tbsp agave ($.20)
1 tsp apple cider vinegar ($.10)

The combination of sweet and savory is hard to beat in my book. I love this salad. The taste tester I tried this out on today said, “It’s like eating food for the first time.” I think I understand what he meant, since this is so fresh and clean while also packed with lots of flavor.

This makes two servings. Divide the greens, putting half on each plate. Add the orange sections, sliced strawberries and onion. Sprinkle with the chopped walnuts and pomegranate seeds.

To make the dressing, just put all dressing ingredients in a small bowl and whisk until emulsified. This should only take a minute or so. It will be creamy and not separated at all when fully emulsified. Add to salads.

calories: 411
fat: 24 gr
carbs: 79 gr
protein: 7 gr

.Marinated Broccoli and Mushrooms
2 servings ~ $2.90 per serving

2 heads broccoli ($1.89)
8 oz mushrooms ($2.50)
1 medium onion ($.25)
sesame seeds ($.10)

3 tbsp olive oil ($.30)
3 tbsp balsamic vinegar ($.30)
3 tbsp agave ($.30)
2 cloves garlic, pressed or finely minced ($.10)
1 tsp paprika ($.05)
1/2 tsp salt
1/2 tsp pepper

red pepper flakes to taste

This is my new favorite raw food dish. It’s savory and sweet and just yummy. Marinating followed by dehydrating softens the broccoli and onions nicely, and the mushrooms are just luscious.

Whisk together the olive oil, agave, balsamic vinegar, garlic, salt, pepper, and paprika. Chop the broccoli into bite sized pieces, and diced the onion. In a container (I used a Glad Lock box), put the broccoli, mushrooms and onion. Pour the marinade over, shake to coat, and let sit overnight in the refrigerator.

An hour before serving, dehydrate on plastic or teflex sheets. About an hour should make these warm and slightly softened. Sprinkle with sesame seeds and, if you want a little bit of heat, add a pinch of red pepper flakes.

calories: 415
fat: 22 gr
carbs: 53 gr
protein: 11 gr

Nut Cheez with Grapes
4 servings ~ $1.57 per serving
1 cup nuts ($4.90)
1 cup water
1 tsp salt
1 tsp basil
1 tsp thyme
2 tablespoons lemon juice ($.50)
dried or fresh herbs for rolling

1 lb grapes ($1.39)

This “cheez” is amazing, and surprisingly simple to make and can be made with your choice of nuts … I made mine with Brazil nuts. In a blender, add all the cheez ingredients. Puree for several minutes until as smooth and creamy as possible. Pour into a jar or other glass container and cover with cheese cloth. Let sit overnight or longer to develop the desired sharp taste. As it sits, the nut “cream” will thicken up as well, making it easier to handle.

Once the flavor has developed to your liking, divide in two equal portions. Place in center of several layers of cheese cloth and form into roughly a circle shape. Wrap each in the cheese cloth and place them in a colander with a weight or weighted plate on top. Put the colander in a sink or over a plate or bowl to catch any drips. A lot of the liquid will be pressed out of the cheez this way. Let it press for several hours.

This doesn’t get gooey, but it will be the consistency of cream cheese. Further pressing can make a firmer cheez.

When it has the desired consistency, remove from the cheese cloth, shape into a wheel and roll in dried or minced fresh herbs. Serve with grapes.

Caramel Apple Pie
serves 6 ~ $1.60 per serving
1 cup walnuts ($3.00)
1 cup raisins ($1.00)
5 apples ($3.00)
1/2 cup raisins ($.50)
4 tablespoons agave ($.40)
4 tablespoons lemon juice ($.40)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice ($.10)
4 tablespoons almond butter ($.80)
2 tablespoons agave ($.40)
2 tablespoons olive oil ($.20)
4 tablespoons water
This may possibly be the best apple pie I’ve ever had. 
Peel and slice the apples into pieces about 1/8 in thick. In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated. Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice. This isn’t meant to dry the apples, but to soften them and let the flavor intensify.
In a food processor fitted with the “S” blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes. Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm. 
In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.
Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.
calories: 462
fat: 24 gr
carbs: 64 gr
protein: 6 gr
Chocolate Raspberry Tart
serves 6 ~ $1.12 per serving

1 cup walnuts ($2.00)
1 cup raisins ($1.00)
pinch salt
1 ripe avocado ($.88)
2 ripe bananas ($.30)
3 tablespoons agave ($.60)
1/4 cup cacao or cocoa powder ($.80)
1/2 teaspoon vanilla
2 tablespoons coconut oil ($.20)
pinch salt
3 ounces raspberries ($1.00)

This is just a basic chocolate avocado/banana tart, and one of my favorites. Today, it went over well with our non-raw guests.

In a food processor with an “S” blade, process the walnuts, raisins, and pinch salt. just until the starts sticking together a bit, which takes about a minute. Press into a tart plate and chill.

Again, in the food processor with an “S” blade, process the avocado, bananas, agave, vanilla, olive oil, and salt until very smooth. Pour into tart shell, top with raspberries, and chill until slightly more firm.
calories: 284
fat: 16 gr
carbs: 35 gr
protein: 5 gr
Apple Cinnamon Cookies
makes 12 pieces ~ $.20 each

1 cup walnuts ($1.00)
1/2 cup dehydrated apple slices, about 2 small apples ($.80) 
1/2 cup dehydrated banana slices, about 3 medium fresh ($.45)
2 teaspoons cinnamon
1 teaspoon vanilla ($.15)
1/2 teaspoon pumpkin pie spice
pinch of salt
coconut flakes for rolling
I wanted something fast and easy, but spicy and warm … and something other than chocolate! I’ll never bore of chocolate, but every once in a while it’s nice to change things around. 
This is so simple and takes about 5 minutes to make, not including the dehydrating time. Peel and slice the apples and bananas and dehydrate for several hours, or overnight. They should be leathery and pliable, not crisp.
In a food processor with an “S” blade, process the nuts, dried fruit, cinnamon, vanilla, pumpkin pie spice, and pinch of salt. Pulse to start, then let process for a few minutes until the mixture starts to stick together. Scoop out using a tablespoon or other rounded scooper and roll into a ball shape. Press into coconut flakes.
calories: 105
fat: 12 gr
carbs: 10 gr
protein: 4 gr
Question of the Week
Are you planning a raw Christmas? 

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12 Responses

  1. I love the recipes (and of course this blog!)…
    I'm definitely going to be making the raw apple pie and the apple cookies. I've kinda gone overboard on cacao these last couple of months, and you're right, change can be a good thing. 🙂

    For Christmas, I talked my family into making home-made vegetarian pizza, complete with a vegan crust and everything. I'll help make it, but I'm planning on making a whole bunch of raw vegan foods as well. Can you say raw delicioso Pizza? Mmm.

    Thanks for the awesome recipes & Merry Christmas!

  2. wow! i wanna try that apple pie recipe…I love how simple your recipes are, and everything looks so delicious!

  3. Desolation says:

    Looks delicious, I will definetly try some of these! (:

  4. griffen says:

    totes making the nut nog. thats like my favorite thing of the holiday and i don't really like to consume the soy version of it.. ima have to try this.

  5. HiHoRosie says:

    Yummy Lisa! Lots of inspiration here. The nut nog sounds great. I'll have to try that.

  6. Islaborg says:

    Mhmm yum! Do you let the nut cheese sit at room temp. or in the fridge? 🙂

  7. Frannie says:

    What a great menu. It all looks so delicious.
    Off to see what ingredients I have!!!!
    Starting with the Nut Nog.
    Happy Holidays!

  8. Antony says:

    Oh wow Lisa. This all looks so good! We get a shake in the evenings that has pomegranate in it. They grow plentifully in Turkey and that's about as close as I can get this Xmas to all this fabulous food. I'll definitely be getting into it when I get home again but what is first on the list? It's so hard to choose!

    Wishing you a wonderful holiday season.

  9. Elizabeth says:

    Everything looks just beautiful. Yes I intend on having a raw Christmas Eve and Christmas…and every day in and around. Tee hee hee. My other family members will have a small amount of cooked items as well.
    I want to make the nut chesse, have no cheese cloth, wonder if I could press it in my nut milk bag?? Seems possible?!
    I love your marinated mushrooms and broccoli, it is my favorite recipe of yours.
    Peace and a Very Raw Merry Christmas,

  10. Islaborg … The cheese is left at room temperature.

    Elizabeth … yes, nut milk bags work really well for raw cheeses!

  11. kt says:

    Wow, wow, wow!! Your recipes are so gorgeous and inspirational. I have passed your blog along to friends who think eating raw has to be expensive. Thank you so much for the raw help you provide to so many. I personally can't wait to try the nut nog and nut cheez. 🙂

  12. Ms. AMK says:

    I made the stuffed mushrooms last night for dinner after getting your meal plan this week. They were sooooo good. Thanks Lisa!