Raw Zucchini Hummus
INGREDIENTS:
1 large Zucchini
1/2 cup Tahini (less or more to taste)
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 teaspoon Salt
1 teaspoon Cumin
1 Large Garlic Clove
Sprinkle of Paprika for presentation
DIRECTIONS:
Peel the zucchini until all the green skin is removed. Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl and sprinkle with paprika. You can also garnish with a drizzle of olive oil, olives, pine nuts, or herbs.
Red Pepper Cashew Cheese Pate
From Café Gratitude’s recipe book: I Am Grateful
Makes about 2 ½ cups pate
INGREDIENTS:
1 ¼ Cups soaked Cashews (*use Raw Cashews; soak for at least 8 hours, rinse well and drain before putting in food processor)
1 Cup diced Red Pepper (approx. 1 medium sized Pepper)
2 ½ Tablespoons Lime Juice
¼ teaspoon chopped Garlic
¾ teaspoon Salt
DIRECTIONS:
Place all ingredients into the bowl of a food processor fitted with the “S” blade. Puree into a smooth pate. Don’t be afraid to let it puree for a while (may feel like a long time, but will reach a very smooth and creamy consistency). Yummy!!!
*I like to serve with celery, simple raw or regular crackers, and/or tortilla. But you can serve it with whatever you like (doesn’t have to be raw unless you wanna stay really pure to raw…sometimes just depends what’s around and what is affordable).
Raw Mint Chocolate Chip Ice Cream
INGREDIENTS:
3-4 Bananas (broken into bite sized pieces and frozen)
Handful of Fresh Mint Leaves (less or more to taste)
1 Tablespoon Raw Cacao Nibs (less or more to taste)
Dates (chopped for easier blending) *cheapest to buy at Costco
Splash of Water (to help blend ingredients together; add more as needed to achieve desired consistency)
DIRECTIONS:
Place all ingredients in the blender (I like to add Raw Cacao Nibs towards the end, once the other ingredients have mostly incorporated). Blend well, until texture is smooth and creamy and everything is well incorporated. You may need to get in with a spoon or spatula to stir every now and again, unless you have a VitaMix. Serve and Enjoy!!! Yup that’s it!!!
Raw Key Lime Pie
From Café Gratitude’s recipe book: I Am Grateful
Makes one 9-inch pie
CRUST:
1 ¼ Cups Macadamia Nuts
1 ¼ Cups Pecans
Scant ¼ Cup well-packed, finely chopped Dates
¼ teaspoon Vanilla
1/8 teaspoon Salt
*OR Another Crust option, and the one that I do most often is:
1 ½ Cups Almonds
¼ Cup heaping Dates, finely chopped
¼ teaspoon Vanilla
1/8 teaspoon Salt
Directions: Put all ingredients except Dates into a food processor fitted with the “S” blade, and process until finely crumbled. Add Dates a little at a time until incorporated and until crust sticks together. Press crust onto bottom of greased 9-inch pie pan
FILLING:
¾ Cup Lime Juice
7 ½ Ounces Avocado (approx. 1 medium Avocado)
½ Cup + 1 Tablespoon Agave
¼ Cup + 2 Tablespoons Coconut Milk
½ teaspoon Vanilla
1/8 teaspoon Salt
Blend all of these above ingredients, then add:
2 Tablespoons Lecithin
1/2 Cup + 1 Tablespoon Coconut Butter
1/2 Cup + 1 Tablespoon Coconut Butter
Directions: Blend all ingredients except Lecithin and Coconut Butter until smooth. Add Lecithin and Coconut Butter, blending until well incorporated. Pour into crust and set in fridge/freezer (for about an hour) until firm. Enjoy!!!
