A little treat that is tasty, nutritious and easy to make. Sneaking in Superfoods to make it even more nutritious and of course gives it that green color. Great treat to stick to eating healthy and adding in more raw foods to nourish the body – and it’s satisfies your sweet tooth in a good way!!
– 11/2 cups Sesame Seeds soaked in water for a couple of hours minimum and drained
– 3 Bananas
– 1 tsp Vanilla
– 11/2tsp Spirulina
Optional – if you don’t want to have the green color add in some raw Cocoa and it will be a dark brown color instead.
Throw all ingredients into the processor except for the Sesame seeds, process until well mixed. Stir in Sesame seeds and mix well.
Drop onto dehydrator sheets in small cookies size.
Dehydrate overnight approx or until the crispness that you desire ( I don’t like the chips too soft – I enjoy them kind of crispy so I dehydrate them a bit longer but you can have soft chips if your prefer just dehydrate them less – approx 8 – 10 hours)
If you don’t have a dehydrator you can still make the chips, just use a very low temp on your oven and place them on a greased cookie sheet and bake until desired crispness.
It was my son’s birthday the other day – he turned 20 – boy does time fly!!!
He usually asks for a Pumpkin Pie for his birthday cake – this year I said I would switch it up some – he resists me a little at this age on eating too healthy but was quite impressed with the Vegan almost Raw Pumpkin Cheesecake – I got two thumbs up from him and his friend!!
Enjoy the fall colors and the Pumpkin Cheesecake!!
Vegan Pumpkin Cheesecake
– 1 cup Madjool Dates
– 11/2 cups Almonds (skins on)
– 1 cup Peacans
– 1 tsp Vanilla
Put all ingredients into a food processor and process until crumbly and it’s sticking together somewhat – as when you spread the mixture into the cheesecake pan you want it to stick together somewhat. Once done, put mixture into cheescake pan and press down mixture until evenly spread out on the bottom to form the crust.
– 1 15 oz can organic Pumpkin puree
– 13/4 cups raw Cashews
– 1/2 cup Agave
– 1/4 cup Coconut Oil
– 1 tsp Pumpkin Pie spices
– 1 tsp Vanilla
– pinch Himalayan Sea Salt
You will need a very good blender or a Vitamix to thoroughly blend all ingredients together until smooth. If you are using a blender, mix all ingredients together and use small batches to blend until very smooth – no nut chunks.
Pour the mixture on to the crust and spread out evenly. Put this into the freezer and let sit for an hour or two.
– 2 cups raw Cashews
– 4 tbsp Agave
– 1 tsp Vanilla
– 8 oz water
Put the cashews, agave and vanilla in the Vitamix or blender and slowly add water. You may need all the water or a little less. Process until smooth and pourable but not runny. Pour and spread evenly on top of the pumpkin mixture. Keep in freezer for several hours. You can keep it i the fridge but it is much softer. Both are good!
If you like this recipe and want to learn how to add in more plant-based, whole foods into your diet but don’t know where and how to get started, please feel free to contact me via email@example.com or by phone 778-836-2922. I’m more than happy to help. I can help you with Health Coaching, Kitchen Make Over, Transformation Cleanse and Ladies Raw Dinner Preparation. I have also compiled my vegan recipes which I have perfected through many years of being in the kitchen. Get a free copy of my book, Amazing & Tasty Vegan Recipes That Are Easy to Make [Kindle Edition]. Please take note, it’s free only from 10/21/2014 – 10/23/2014.
Wow, it kind of just snuck up on me. I should have known as the days have gotten much shorter, but lately the weather here in Vancouver has been awesome. Most days have been t-shirt weather, until today so I won’t complain!!
I just want to wish all my Canadian friends a wonderful and happy Thanksgiving weekend. I will be spending tomorrow with my kids, before my daughter heads out to Banff to work for the winter – hard to believe but that time has come!
I have much to be thankful for and I hope you do too. Whether you are Canadian or not, I hope you enjoy these easy, raw, vegan recipes, and yes they are gluten free as well and really can be eaten any time not just Thanksgiving. Raw, Vegan Mashed Potatoes, Mushroom Gravy and Sunflower Seed Dressing so you won’t feel like you are missing out. Yes I love cooked mashed potatoes, my mom used to make the best. I try once in awhile and it’s never quite the same but will admit still tasty!!
So enjoy and I hope you incorporate more healthy eating and plant based recipes into your way of eating and living!!
Please feel free to share
With much Gratitude
Raw Mashed Potatoes
– 1 head Cauliflower
– ¼ cup Cashews
– 1 clove Garlic
– ¼ cup Olive Oil
– Salt & Pepper
Grind up Cashews until fine, set aside
Throw into a processor Cauliflower that has been cut up into chunks or big florets, add in garlic (either minced or cut up), salt and pepper to taste and process until fairly smooth.
You may have to scrape sides down a few times.
Add in ground Cashews and process further.
Add Olive oil while the processor is running in a little stream and process until well mixed and light.
Sunflower Seed Dressing
– 1 cup soaked Sunflower seeds drained ( soak for at least an hour up till about 6 hours)
– 11/2 cups Celery chopped
– 1 Onion chopped
– 4 – 6 chopped Mushrooms
– 1/2 cup chopped Parsley
– 1/2 cup chopped Sage (or other herbs)
– Salt & Pepper to taste
– 1 tbsp ground Flax Seed
Grind up soaked Sunflower seeds but to fine – I like to leave coarse pieces
Place remaining ingredients into the processor and process until desired consistency (I like pieces so I do not process until smooth but it’s up to you if you prefer coarse or smooth like stuffing)
Stir in the processed Sunflower seeds and mix well together.
Place in a pie dish or glass dish and place in dehydrator and dehydrate for approximately 8 – 12 hours – depending on your temperature and how dry you like it.
Stir a couple of times as the out will be drier than the inside – kind of like how stuffing usually is, if you prefer a moisture inside, don’t stir J
– 10 medium sized Mushrooms cut up in a bowl
Add in 2 tbsp Braggs and 3 – 4 tbsp Toasted Sesame Oil, sprinkle with Himalayan Salt and mix well together. Let stand for at least an hour, overnight is better.
Once soaked, throw in the mushrooms into the Vitamix, add in
– ½ cup Cashews
– 1 clove Garlic
– 1 tbsp Rice Bran Solubles
– Salt & Pepper to taste
– ½ cup water, but only add half of it
Process until smooth and you will slowly add water from the top until desired consistency, thicker or thinner gravy. You may need to add even a little more water if it’s too thick for you.
This recipe takes a little bit of time to make- but it’s worth it – it’s so tasty and delicious and I don’t eat cereals!! This just keeps your healthy foods recipes tastier! Each time I make it I make a big batch as my kids love it and it will last in a sealed container / jar. I also switched it up a little so it’s never really the same twice. The raw granola recipe can also be a great variety to the raw food recipes for beginners and kids.
– 5 cup Buckwheat Groats –soaked in water for approx 24 hours changing the water at least once, make sure you add about 2 inches more of water over the groats as they will soak some of it up
– ½ cup raw Almonds sliced or chopped – soaked in water for 24 hrs
– 1 cup raw Pumpkin seeds – soaked in water for 24 hrs
– 11/2 cups Raisins – soaked for 24 hrs
Once all is drained, put into a big bowl and stir together.
– 3 tsp Vanilla
– 2 tsp Cinnamon
– ½ cup Agave or Honey
– 3 tbsp Rice Bran Solubles – optional (Purium – slow burning carb that is germinated so nutrient dense and pre-digested)
– 1 cup mashed Blueberries (or 1-2 grated Apples or any other fruit of your choice)
Spread out on dehydrator sheets on the plain screens
Dehydrate for 12 – 24 hours (depending on dehydrator, thickness of the cereal and how crunchy you like it)
Once done add in some of your favourite things like shredded Coconut, Hemp seed (I add that in when I eat it as I keep mine in the fridge) or anything else that you like.
Great topped with mixed fruit and Cashew Whip or just add in Almond Mylk.
The raw granola recipe is tasty and nutritious. It’s also a great variety to the raw food recipes for beginners and kids. Adding more “live” raw foods to your diet doesn’t really have to be complicated. There are actually a number of ways to add more raw foods to your way of eating. If you want to learn how to do them right, I am available for a personalized coaching session. Simply contact me through firstname.lastname@example.org or by phone 778-836-2922. I am also giving away free copies of my book, Amazing & Tasty Raw Recipes that are Easy to Make [Kindle Edition] starting 10/27/2014 to 10/29/2014. This book contains tasty raw food recipes that require little preparation time. So, watch out for the free download dates to get your own copy.