Raw Vegan Blueberry Pancakes and Hemp Milk

Blueberry Pancakes
Inspired from Everyday Raw.
1 cup fresh blueberries
1 ripe banana
1 cup raw pecans, soaked 2 hours
1 cup pine nuts, soaked 2 hours
1/4 - 1/2 cup filtered water (to allow batter to turn over in blender)
1/4 agave nectar, optional
1 teaspoon vanilla
1/2 teaspoon sea salt
1 cup maple syrup

Blend all except blueberries in high speed blender until smooth. Taste batter for sweetness. (It will sweeten more upon dehydrating.) Stir in blueberries by hand. Spread evenly in 4 inch rounds onto Teflex sheet. Dehydrate 12 hours; flip and dehydrate 12-24 more hours. Serve warm out of the dehydrator.

Hemp Milk
1/2 cup raw hemp seeds
1 1/2 - 2 cups filtered water
½ cup agave nectar
Pinch of sea salt
1 t vanilla extract, optional

Process seeds and water in blender until smooth. Do not strain. Add remaining ingredients; taste for sweetness.

Thai Salad and Macadamia Nuts with Creamy Dressing

Inspired by Matthew Kenneys Thai Salad.
Spiced Nuts:
1/4 cup honey or agave nectar
1/2 cup chopped raw macadamia nuts (or raw cashews)
1/4 teaspoon sea salt
1 teaspoon curry powder
dash cayenne pepper

Toss all in bowl. Dehydrate in even layer 12 hours (or more) until desired crunchiness. Set aside.

Dressing:
1/2 cup sesame oil
1/4 cup braggs
1/4 olive oil
juice of 1 lime
1 tablespoon maple syrup or agave nectar
1/4 - 3 teaspoons red pepper flakes, to taste

Whisk to combine. Pour over:

2 handfuls spinach or other mixed greens
1/2 cup fresh pineapple, diced (or frozen fresh pineapple, defrosted)
1 cup tomatoes, diced
1 avocado, sliced
sea salt, to taste
1 red bell pepper, sliced thinly
meat of 1 young coconut, sliced OR 1/4 cup dried coconut flakes

Top with Spiced Macadamia Nuts

Raw Vegan Strawberry-Rhubard Pie

This was a gorgeous dessert!

Prepare the crust:
1/2 cup medjool dates (another kind will substitute fine, but these are soft so no soaking is required)
1 cup finely chopped almonds (I used my leftover almonds from Almond Milk)

Blend nuts and dates in a food processor to form a meal. Press into the bottom of a pie plate in an even layer. Place a ring of sliced berries around the edge for a pretty rim, or double the recipe and press the meal up the sides as well.



Filling:

1 cup strawberries
3 stalks raw rhubard, trimmed of strings
1/4 - 1/2 cup raw agave nectar
pinch of sea salt
1 cup raw kelp noodles
juice of 1/2 lemon

Puree in blender until completely smooth. (If it is too thin, add a raw thickener of choice or more kelp noodles. Stir in 1 cup chopped berries by hand. Pour into pie crust. For added beauty, place sliced strawberries around the top in rings, as pictured. Chill 2 hours before serving.

Serve with coconut vanilla ice cream and a drizzle of raw agave nectar or Raw Agave Caramel. Yum!

Broccoli Guaccoli Wraps

Here's a quick, yummy way to eat my ever favorite guacamole -and broccoli!

1/4 cup cilantro, chopped
1 avocado, diced
1/2 teaspoon sea salt, or to taste
1-2 garlic cloves, minced or pressed
1/4 cup red onion
1/2 teaspoon cumin, optional
juice of 1/2 lime (lemon would do in a pinch)
1 cup broccoli

Throw all but red onion in a food processor and process until combined. Stir in onion by hand.

tomatoes, sliced or diced
yellow pepper, diced
collard leaves, washed and trimmed of large stems

Lay a prepared collard leaf on your preparation area or plate. Spread a little of the broccoli guac in the center. Add tomatoes and peppers if desired. Wrap egg-roll style. Serve immediately. Will keep in the fridge for a couple hours.

Quick Mmm...editerranean Pizza

Okay, it's quick depending on your point of view. I had the crusts prepared ahead of time, so it took about 5 minutes to make once I was ready to eat it. You can keep the crusts in the fridge for a few days (and dehydrate them for 2-4 hours just before you eat them) or keep them in the freezer (thaw then dehydrate, just so they firm up.)

Crust:
1 yellow squash
1/2 cup walnuts
1/4 teaspoon sea salt
1/4 cup olive oil
1/2 cup ground flax seeds

Blend all in food processor until smooth. Spread on teflex dehydrator sheet and dry 12 hours. Flip onto mesh screen with wet side up and dehydrate another 8 hours or until crisp.

Rich Cheese Spread:
1/4 cup almond butter
juice of 1/2 lemon
pinch of sea salt
2 teaspoons tahini
1 garlic clove, minced or pressed

Mix all until combined. Check seasoning. (Add a little nutritional yeast for a cheesier flavor; consider some fresh herbs, such as basil, chives, or oregano.)
Spread evenly onto prepared crusts. Top with thinly sliced veggies including:

spinach leaves
cucumber
tomato
fennel
red onion
green olives

Ginger and Lime Coconut Noodles

This is inspired from Raw Food; Real World's Spicy Peanut Coconut Noodles, but using ingredients I had handy.
Spiced nuts:
1/2 cup macadamia nuts, chopped
1/4 cup raw honey
1 teaspoon chili powder
1/8 teaspoon sea salt

Stir all in a bowl until well mixed. Spread mixture out evenly up the sides of the bowl. Place in dehydrator 8 hours - 48 hours, or for desired amount. (The longer you dehydrate, the crunchier it will get.)

Dressing:
juice from 1/2 lime
3 Tablespoons raw almond butter
2 Tablespoons braggs
1 Tablespoon fresh ginger, minced (or substitute ground in a pinch)
1 teaspoon - 2 Tablespoons chili flakes, to desired taste
1-2 Tablespoons raw agave nectar
2 Tablespoons raw sesame oil

Mix all until well combined. Just before serving toss with:

meat from 1 young coconut, cut into noodle strips
1 cup jicama, matchsticks
1 mango, matchsticks (the greener the mango, the better)
1 cup radishes, matchsticks
1 cup cilanto, chopped
1/2 cup basil, chopped

Sprinkle with candied macadamia nuts just before serving.

Emily's Morning Quickie Granola

1 cup rolled oats (oat groats would be preferable, but they need to be soaked ahead of time)
1/4 cup dried cranberries
1/4 cup sunflower seeds, pumpkin seeds, pecans and/or walnuts
1 Tablespoon coconut oil
1 Tablespoon raw agave nectar or maple syrup, or more to taste
sea salt, to taste
1 teaspoon vanilla, optional
1/2 teaspoon cinnamon, optional
1/4 cup chia seeds, optional

Cover oats with water. Let sit 15 minutes. Drain. Add in remaining ingredients and stir to combine. Eat at room temp, or place in warm dehydrator for 1/2 hour for warmed oats.