Day 8
Heavenly sunshine, Heavenly sunshine! That's what I was singing all day yesterday. It was so good to see some sun after so many grey days. The deer were on the lawn and the feeders full of birds. Even the squirrels are venturing out. Spring is in the air!
As I have said before, the most challenging thing about a raw food diet is the planning. Having said that though, it is also simple for fix a delicious nutritious meal with just a few ingredients. I have a friend who are a pound of grapes for lunch one day - and was perfectly satisfied. Can't say I've done that myself but the opportunity may arise - especially if I haven't gotten groceries.
Today's lunch included a wonderful Kale and Red Cabbage Salad, and leftover Mock Potato Salad. Quick, simple and delicious. It uses the same dressing as the Cabbage and Carrot Slaw from Day 1.
Both recipes can be found at this link. This dressing is becoming my second favourite.
http://preventdisease.com/news/13/021013_Kale-and-Red-Cabbage-Salad.shtml
In the afternoon I was making raw cookies to put in the dehydrator. Noel came to the kitchen and asked what I was up to. So, like a good wife :), I told him that I was making cookies for him His reply: "You don't have to make cookies for me" - with a huge smile on his face.
My kitchen smelled so good last night as these cookies were drying!
Raw Ginger Cranberry Orange Oatmeal Cookies
I've forgotten what site on the internet I got this recipe from - but it is really yummy. Not too sweet.
2 cups raw Flakes Oats (I use old fashioned oat rolled oats)
1 cup Oat Flour (you can make this from flaked oats or oat groats in a blender or food processor)
1 teaspoon Cinnamon
1 Teaspoon Ginger (powdered)
1/3 cup Coconut Oil, melted
1 teaspoon Ginger - fresh, grated
1 teaspoon Vanilla
3 Apples, cored, sliced and pureed in food processor (leave skin on)
1 cup dried Cranberries
zest from one Orange
1/4 cup Agave or liquid sweetener of choice
In a large bowl, mix together raw oats, raw oat flour, cinnamon and powdered ginger.
In second bowl, mix together the remaining wet ingredients. Stir the wet into the dry.
On non-stick dehydrator sheets or parchment paper, drop dough in cookie-size mounds, flatten slightly.
Dehydrate at 145 for 45 minutes then reduce heat to 115 and dehydrate 4 - 6 hours, removing the sheets or paper half-way through.
** The first time I made them I didn't have fresh ginger, so just left it out and they were find.
**When buying dried fruit, make sure that it is sulphite free and no hydrogenated oil.
*****
I also made a batch of Raw Vegan Chocolate Cashew Cookies. The recipe is from Healthy Blender Recipes.com
Raw Vegan Chocolate Cashew Cookies
2 cups Raw Cashews
1/2 cup Cacao Powder ( unsweetened coco powder)
2 tablespoons Coconut Oil/Butter
1/2 cup Agave or Maple Syrup
2 teaspoons Vanilla
1/2 teaspoon Sea Salt
Place the cashews in the food processor and pulse a few times until coarsely ground.
Now add in the cacao powder and pulse a few times until the consistency of bread crumbs.
Add in all of the other ingredients and pulse until well combines. The mixture should form a ball.
Take this ball and roll it out to about a 1/4 inch on parchment paper. Now cut out even small circles. I used the top of a shot glass.
Place these circles on dehydrator sheets and slowly warm at 115 degrees for 48 hours.
Store in a sealed container in the fridge for about 3 weeks.
**They don't last 3 weeks in my house!
**Mine never get to the "form a ball" stage. So I just press it out to 1/4 inch on parchment and dehydrate for a few hours until I can cut the shapes.
Hope you enjoy these recipes as much as we do!
To your health,
Beverly Facey, Certified Health Coach
As I have said before, the most challenging thing about a raw food diet is the planning. Having said that though, it is also simple for fix a delicious nutritious meal with just a few ingredients. I have a friend who are a pound of grapes for lunch one day - and was perfectly satisfied. Can't say I've done that myself but the opportunity may arise - especially if I haven't gotten groceries.
Today's lunch included a wonderful Kale and Red Cabbage Salad, and leftover Mock Potato Salad. Quick, simple and delicious. It uses the same dressing as the Cabbage and Carrot Slaw from Day 1.
http://preventdisease.com/news/13/021013_Kale-and-Red-Cabbage-Salad.shtml
In the afternoon I was making raw cookies to put in the dehydrator. Noel came to the kitchen and asked what I was up to. So, like a good wife :), I told him that I was making cookies for him His reply: "You don't have to make cookies for me" - with a huge smile on his face.
My kitchen smelled so good last night as these cookies were drying!
Raw Ginger Cranberry Orange Oatmeal Cookies
2 cups raw Flakes Oats (I use old fashioned oat rolled oats)
1 cup Oat Flour (you can make this from flaked oats or oat groats in a blender or food processor)
1 teaspoon Cinnamon
1 Teaspoon Ginger (powdered)
1/3 cup Coconut Oil, melted
1 teaspoon Ginger - fresh, grated
1 teaspoon Vanilla
3 Apples, cored, sliced and pureed in food processor (leave skin on)
1 cup dried Cranberries
zest from one Orange
1/4 cup Agave or liquid sweetener of choice
In a large bowl, mix together raw oats, raw oat flour, cinnamon and powdered ginger.
In second bowl, mix together the remaining wet ingredients. Stir the wet into the dry.
On non-stick dehydrator sheets or parchment paper, drop dough in cookie-size mounds, flatten slightly.
Dehydrate at 145 for 45 minutes then reduce heat to 115 and dehydrate 4 - 6 hours, removing the sheets or paper half-way through.
** The first time I made them I didn't have fresh ginger, so just left it out and they were find.
**When buying dried fruit, make sure that it is sulphite free and no hydrogenated oil.
*****
I also made a batch of Raw Vegan Chocolate Cashew Cookies. The recipe is from Healthy Blender Recipes.com
Raw Vegan Chocolate Cashew Cookies
2 cups Raw Cashews
1/2 cup Cacao Powder ( unsweetened coco powder)
2 tablespoons Coconut Oil/Butter
1/2 cup Agave or Maple Syrup
2 teaspoons Vanilla
1/2 teaspoon Sea Salt
Place the cashews in the food processor and pulse a few times until coarsely ground.
Now add in the cacao powder and pulse a few times until the consistency of bread crumbs.
Add in all of the other ingredients and pulse until well combines. The mixture should form a ball.
Take this ball and roll it out to about a 1/4 inch on parchment paper. Now cut out even small circles. I used the top of a shot glass.
Place these circles on dehydrator sheets and slowly warm at 115 degrees for 48 hours.
Store in a sealed container in the fridge for about 3 weeks.
**They don't last 3 weeks in my house!
**Mine never get to the "form a ball" stage. So I just press it out to 1/4 inch on parchment and dehydrate for a few hours until I can cut the shapes.
Hope you enjoy these recipes as much as we do!
To your health,
Beverly Facey, Certified Health Coach
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