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Raw Recipes

   
  • 1/4C pecans
  • 1/4C walnuts
  • 4 medjool dates

Mix in a food processor w/ spread thin(or thick, make more than above) on plate.

 
  • 1 or 2 apples chopped in food processor(would be great w/ peaches too)
  • 1/4 tspn cinnamon
  • 1/8 tspn tspn nutmeg
  • 1/2 tspn lemon juice(optional)
 

Spread mix over crust

Chop 3/4C pecans and spread around the circumference of pie, Takes about 5 minutes to make

 

Serves one large portion or 2 small

  • 3 cups diced tomatoes
  • 2-4 dates for sweetness
  • 1 tsp. Celtic sea salt (optional)
  • 1 Tbs. Italian seasonings (dried)
  • 1 handful fresh basil
  • 1 and a 1/2 cups sundried tomatoes
  • 1 medium clove garlic

Blend all ingredients together until quite smooth (a few chunky bits can be good!). When blended, pour on top of angel spaghetti and top with some pitted and halved black olives and some chopped basil.

If you do not have a Vita-Mix you will need to soak the sundried tomatoes in water before blending to soften them.

 

Put Zuchini in an angel slicer and will come out like pasta looking shapes. Or you can use the peeler to make a long peel or carrot or zuchini which will make fettucini style pasta shape.

 
  • 1+1/2 cups raw walnuts, unsoaked
  • Dash salt
  • 12 pitted medjool dates, unsoaked
  • 1/3 cup unsweetened cocoa or carob powder
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons water
  • 1/2 cup fresh raspberries for garnish (optional)

Blend walnuts and salt in a food processor until finely ground. Add dates, cocoa powder and vanilla, process until mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 5-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries before serving, if desired. Covered with plastic wrap, Cake will keep for three days in refrigerator or two weeks in freezer. Yields one 5-inch cake, increase amounts for more.

   
  • 1 banana
  • 1 tablespoon dried coconut shavings
  • 5 strawberries (depending on how big they are)
  • 1/2 cup blueberries
  • 5 blackberries
  • 2 cups or ice block moulds
  • 2 popsicle sticks, plastic knives, chopsticks, etc, for handles
 
  1. Puree strawberries, adding up to 2 tsp water, if needed, until very smooth and creamy (this can take a while).
  2. Pour into the mould then set aside as the bottom layer.
  3. Rinse out your processor and pat dry.
  4. Blend banana, coconut, in food processor until well pureed and fluffy looking. Can ad lime juice until it reaches a flavor that you're happy with if you prefer ( I didn't put lime juice on mine and my boys love it that way). Put into the second layer of the cup or mould.
  5. Rinse out your processor and pat dry.
  6. Add blueberries, (optional: pom seeds) and blackberries and puree for a LONG time -- to make sure everything is blended really well. It should be a navy/royal blue color. Press the mixture through a sieve with a spoon, working it until everything has passed through but the pom seeds (takes about 3-5 minutes). If it seems like the pulp isn't going through, then scrape the bottom of the sieve to unclog it.
  7. Pour as the last layer
  8. Put sticks in the middle of the mould.
  9. Freeze until hard and eat!

-- Khaas Ladki goneraw.com/recipes/4696-Bomb-Pops

 

Serves 4

 
  • 1 cup Walnuts, Chop in Food Processor
  • 6 Medjool dates, Put in Food Processor with Walnuts & Coconut & Chop together until slightly sticky
  • 2 tablespoons Coconut (shredded-dried)
 
  • 1/2 cup coconut cream , young coconut meat that has been blended until smooth with just enough water or coconut water to make the blender keep moving.
  • 1 banana
  • 4 Medjool dates, pitted
  • peach or nectarine, pitted & chopped up
  • 1 teaspoon vanilla (optional)

Put all Filling ingredients in Food Processor & puree into a smooth filling.

 

peach or nectarine, chopped or sliced to put on top

 

Crust: Chop Walnuts in Food Processor, then add Dates & Coconuts & process until slightly sticky. Fill 4 -- 1/2 cup dessert bowls or 2 -- 1 cup dessert bowls with equal amounts of crust mixture & press against sides & bottom to form crust. You may put this in the fridge while you make the filling to solidify the crust a little. I prefer it warm & crumbly.

Filling: Put coconut cream (you could use 2 bananas & leave out the coconut cream if you are in a hurry), banana, medjool dates, peach or nectarine & vanilla in food processor & process until smooth & well combined. Pour or spoon equal amounts into each crust.

Topping: Arrange sliced or chopped peaches or nectarines on top of each pie & ENJOY!

Chill an hour before serving.

 

This recipe works Very well with Strawberries too!

Warning: Because there is no thickener used, this recipe is best done in individual serving size bowls. If you put it in a pie pan, it will be a bit runny.

-- luv-2B-raw

-- goneraw.com/recipes/1112-Peach-Pie-or-Nectarine

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