Raw Recipes

No-Bake Macaroons

Gregg Carroll - Monday, November 05, 2012

(Makes 3-4 dozen)

5 cups Love Raw Foods™ Shredded Coconut *
1 cup Love Raw Foods™ Almond Meal *
½ cup Better Than Roasted® Almond Butter *
1 cup honey
Love Raw Foods™ Vanilla Extract to taste *
cocolate sauce to dip or drizzle


Mix all ingredients together in a bowl, adding just enough water until the mixture sticks together and you can form a ball.

Use a small ice cream scoop or teaspoon to form balls. Press onto a baking sheet (bottom of macaroons should be flat).

Dip in chocolate if desired and enjoy!



* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Shredded Coconut

Love Raw Foods™ Almond Meal

Better Than Roasted® Almond Butter

Love Raw Foods™ Vanilla Extract

No-Bake Macaroons

Gregg Carroll - Monday, November 05, 2012

(Makes 3-4 dozen)

5 cups Love Raw Foods™ Shredded Coconut *
1 cup Love Raw Foods™ Almond Meal *
½ cup Better Than Roasted® Almond Butter *
1 cup honey
Love Raw Foods™ Vanilla Extract to taste *
cocolate sauce to dip or drizzle

Mix all ingredients together in a bowl, adding just enough water until the mixture sticks together and you can form a ball.

Use a small ice cream scoop or teaspoon to form balls. Press onto a baking sheet (bottom of macaroons should be flat).

Dip in chocolate if desired and enjoy!


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Shredded Coconut

Love Raw Foods™ Almond Meal

Better Than Roasted® Almond Butter

Love Raw Foods™ Vanilla Extract

Coconut Porridge With Cinnamon, Raisins & Walnuts

Danielle Raykes - Monday, August 20, 2012

 

 

COCONUT PORRIDGE WITH CINNAMON, RAISINS & WALNUTS


Creamy and flavorful, this breakfast is healthy comfort food at it’s best. To create this look, slightly pack the prepared porridge into a tall 3-inch wide cutter or ring mold and then add chopped walnuts on top. Drizzle the plate with honey, and then carefully remove the cutter to retain the shape of the porridge. Sprinkle entire plate with extra cinnamon and enjoy!

This recipe can be made with all Blue Mountain Organics products!


2 cups coconut water or water

2 cups Raw Sprouted Living Oats

½ cup raw finely shredded coconut

½ tsp ground cinnamon

2 Tbsp raw coconut crystals or other sweetener to taste

1 tsp vanilla

1/3 cup sun-dried raisins

¼ tsp sea salt

raw honey or other sweetener for drizzling around plate

½ cup raw unsalted walnuts

Add all ingredients except walnuts and drizzling honey to a mixing bowl and stir well. Cover and soak covered overnight in refrigerator for 6-8 hours. When ready, stir again and serve immediately with garnish of choice or store refrigerated up to 3 days. Yields about 3 cups.

 

Check out Instinctively Raw, a free e-cook book for more delicious recipes!

Zesty Cheese Dip

Gregg Carroll - Thursday, August 16, 2012
½ cup Better Than Roasted Sunflower Seed Butter *
½ cup nutritional yeast
¼ cup sun-dried tomatoes soaked for one hour and drained
1 clove garlic peeled
2 - 3 tablespoons lemon juice
4 tablespoons filtered water
1 teaspoon oregano or Italian seasoning mix

Combine all ingredients in a blender and blend until smooth, adding a little water if needed. Salt to taste. Keep refrigerated in a covered container until ready to use.


* Suggested Blue Mountain Organics Products:

Better Than Roasted Sunflower Seed Butter

Vanilla Flan

Gregg Carroll - Thursday, August 16, 2012
1 ½ cup Better Than Roasted Cashew Butter *
½ cup Love Raw Foods Coconut Flakes *
½ tablespoon Love Raw Foods Vanilla Extract *
¼ teaspoon Love Raw Foods Sea Salt *
¼ cup Love Raw Foods Coconut Sugar or Agave *
¼ cup Love Raw Foods Coconut Oil *

Place all ingredients in blender and blend until smooth. Pour into ramekins. Freeze 1 to 2 hours before serving. Refrigerate overnight. Yields four regular size flans.


* Suggested Blue Mountain Organics Products:

Better Than Roasted Cashew Butter

Love Raw Foods Coconut Flakes

Love Raw Foods Vanilla Extract

Love Raw Foods Sea Salt

Love Raw Foods Coconut Sugar

Love Raw Foods Agave

Love Raw Foods Coconut Oil


Banana Pudding

Gregg Carroll - Thursday, August 16, 2012
1 ripe banana
½ cup Greek yogurt
2 tablespoons of your favorite Better Than Roasted® nut butter
(almond, pecan, and walnut work especially well in this recipe)*

Mash and mix all ingredients together until smooth and creamy, or pulse briefly in a blender. Enjoy!


* Suggested Blue Mountain Organics Products:

Better Than Roasted Almond Butter

Better Than Roasted Pecan Butter

Better Than Roasted Walnut Butter

Cashew - Macadamia Nut Hummus

Danielle Raykes - Thursday, June 21, 2012

Cashew-Macadamia Nut Hummus

From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012.  Used by permission.

This nut-based raw hummus is thicker and richer than a typical zucchini version. It’s also my personal favorite!

3/4 cup cashews, soaked 2 to 4 hours and drained
1/2 cup macadamia nuts, soaked 2 to 4 hours and drained
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 small clove garlic, peeled

3/4 to 1 cup filtered water, as needed to thin

Combine all ingredients, including 3/4 cup water, in a high-speed blender and blend until smooth. Add additional water, 2 tablespoons at a time, as needed to thin. Transfer to a small bowl or container and refrigerate for at least one hour before serving.

Yield: about 2 cups

Per serving (about 1/4 cup): 193 calories, 17.5g fat (3g sat), 7.6g carbs, 2g fiber, 4.5g protein

 

You can purchase Amber's book "Practically Raw" here!

For more recipes by Amber check our her website Almost Vegan

 

Suggested Blue Mountain Organics Products

BTR Cashews

BTR Macadamia Nuts

BTR Tahini

LRF Sea Salt

Almond Butter-Banana Ice Cream

Danielle Raykes - Tuesday, May 08, 2012

Almond Butter-Banana Ice Cream

From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012.  Used by permission.

I’m not much of a sandwich person, but one sammy I do love is almond butter with sliced bananas. This is my “ice creamed” interpretation of that snack. The miracle of “banana soft-serve” is that you can have homemade raw ice cream in mere minutes!

 

4 frozen very ripe bananas, broken into chunks

1/2 cup almond butter -

2 tablespoons agave nectar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch of sea salt

 

Combine all ingredients in a food processor and blend until smooth and creamy.

This ice cream is best served immediately, but you can freeze leftovers in an ice cube tray, transferring the cubes to a zip-top bag when frozen solid. To prepare the leftover ice cream, place the frozen ice cream cubes in a food processor, let sit for 5 to 10 minutes to soften just slightly, and pulse or process until smooth and creamy.

Yield: 4 servings

Per serving: 235 calories, 9.8g fat (1g sat), 37.5g carbs, 4g fiber, 3.6g protein

Substitutions

Almond butter: cashew butter or peanut butter

Agave nectar: coconut nectar, any other liquid sweetener, or stevia to taste

 

Suggested Blue Mountain Organics Products

Better Than Roasted Almond Butter

Agave Nectar

Vanilla Extract

Cinnamon Powder

Berries and Cream Crepes

Gregg Carroll - Friday, January 06, 2012
CREPES
4 bananas
1 tablespoon lemon juice
½ teaspoon cinnamon *
CREAM
2 cups cashews, soaked 2 hours *
½ cup water
¼ cup agave nectar
½ vanilla bean, scraped
RASPBERRY SAUCE
2 cups fresh or frozen raspberries, thawed
2 tablespoons agave nectar *
ADDITIONAL FILLING
2 cups quartered strawberries
2 cups blueberries

Crepes:

1. Pace all ingredients in a food processor and blend until smooth.

2. Pour batter 1/3 a cup at a time onto a nonstick dehydrator sheet.

3. Use a small offset spatula to form into 6-inch disks. Makes about 6 to 8 crepes.

4. Dry at 110deg F for 6 hours or until dry but still pliable.

5. No need to transfer to a mesh screen as long as you can peel the crepes from the nonstick sheet without sticking.


Cream:

1. Process the cashews, water, agave nectar, and vanilla in a high-power blender until smooth. Add more water if too thick, 1 tablespoon at a time.

2. Chill at least 2 hours to firm.


Sauce: Place all ingredients in a food processor and blend until smooth.


Additional Filling: To assemble, spread cream in the center of each crepe. Add fruit and fold sides toward center, like a cannoli. Drizzle the raspberry sauce over the crepes. Top with additional fruit and serve.


Stored separately, crepes and cream will keep for one week in the refrigerator.


* Suggested Blue Mountain Organics Products:

Love Raw Foods Cinnamon Powder

Better Than Roasted Cashews

Agave Bear


Cocoa Coconut Love Drops

Gregg Carroll - Sunday, January 01, 2012

(by Judith Toscano, at The Wellness Cottage)

1 ½ cups raw pecans *
¾ cup raw chia flour
3 tablespoons raw cacao powder *
pinch of salt *
dash of cayenne
½ cup finely chopped dates *
¼ cup maple syrup
¼ cup raw coconut oil *
½ cup dried raw coconut flakes *

Using a 6 cup food processor, process the pecans by grinding them to a flour-like consistency. Into the food processor, pour the chia flour, the cacao powder, the salt and the cayenne, and process these together until all dry ingredients are evenly distributed.

Add the finely chopped dates, the coconut oil and the maple syrup, process until mixture melds together. When the mixture holds together off the sides of the processor it is melded together.

Scoop the cocoa dough and drop into the dried coconut flakes, gently roll to coat the cocoa dough, place in paper liners & serve up the love!


* Suggested Blue Mountain Organics Products:

Love Raw Foods Pecans

Love Raw Foods Cacao Powder

Love Raw Foods Sea Salt

Love Raw Foods Medjool Dates

Love Raw Foods Coconut Oil

Love Raw Foods Small Coconut Flakes



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