Raw Cherry-Hemp Brownie

I really want to thank everyone who has been leaving such wonderful comments!

I am so humbled by such kind words, it makes me feel so good, like I am not alone in my little raw food world..hehe!

And now...
The raw vegan holiday cookie of the week...

Raw Cherry-Hemp Brownie

Ingredients:
2 cups walnuts
½ cup soft dates
½ cup dried cherries
¼ cup hemp seeds
2 tablespoons coconut oil
½ teaspoon cherry extract
¼ cup cocoa powder
Dash salt


1. Process all ingredients in food processor fitted with “S” blade until mixture holds together.

2. Shape into rounds or pear shapes for Rudolf:) I made about 1 dozen.

3. Chill while making frosting.


Raw Chocolate Frosting
Ingredients:
¼ cup coconut oil, room temp
¼ cup grated cacao butter, 2 tablespoons melted measure
1 tablespoon agave
1 tablespoon cacao powder

Melt cacao butter over hot water in small bowl. Let cool about 15 min at room temp.

Add coconut oil, agave and cocoa powder.

Mix until well combined. If cacao butter is very warm, and melts coconut oil, allow to stand at room temp until frosting consistency.

This frosting will be soft at room temp, but get hard when chilled.

Decorate frosted brownies as shown using dehydrated raspberries or cherries, almond slices, cut pecans, pumpkin seeds, and currants.

Please forgive the quick post today:) Holiday Hugs to all!!!

Holly-day Raw Eggnog Cake

Another quickie post to show how easy it is to dress up a cake with an edible raw holly decoration.

This idea can be used on your favorite cake, brownie, or cookie.

Red raspberries for the berries of course, and cut mint leaves for the holly leaves. I used dehydrated berries because fresh ones sometimes release juice onto the cake.

I cut the mint with a small holly leaf cutter*, and coated them with agave mixed with a little water to try and preserve them a bit. I purposely made them a few hours ago to see if they would last. I laid them on waxed paper, and folded it over them to cover.

*ETA~if you don't have a leaf cutter, try cutting the mint with kitchen shears, or don't cut them at all!

I also returned the cake to the freezer after taking pics, and the leaves froze perfectly...for a few hours, then they wilted. Attach leaves and berries as close as possible to serving:)

The cake is raw 'eggnog' ice cream. I simply processed a double recipe of the eggnog posted here in the ice cream maker. The raw eggnog is adapted from Neal's Holiday Nog.

This time I measured the almonds before soaking, and they enlarged quite a bit overnight. I added a few more dates to sweeten it a little more and did not strain the mixture. This made a great tasting ice cream, although not as smooth and rich as a cashew based. If making this for company, I might try cashews in place of all or part of the almonds in the nog.

This recipe could probably make a nice raw eggnog flavored cheesecake by adding some coconut oil to firm, and less water in the nog.

I pressed a nut crust into the 7 inch spring-form pan before filling. I froze the cake overnight, and realized I did not pack the ice cream very carefully when the sides were removed today, so I had to coat the outside edge with some whipped cream to cover the holes:) I piped a circle of whipped nut cream and decorated with leaves and berries.

A single holly cluster in the center looks elegant:

Spiced Nut Cream:

1 cup nuts, soaked, rinsed and drained,I used cashews today
1/4 cup dates, soaked till soft
1 to 1 and 1/4 cups fresh water
1 tablespoon coconut oil, softened
1 tablespoon chia seed, ground...measure then grind
sprinkle of spice, I used nutmeg and cinnamon to match the eggnog.

Place all ingredients in high speed blender, and whip:) I stream in extra water as it is running if needed, to create a light cream.

Chill cream at least 1 hour to firm up a bit before piping.

I hope you enjoy this easy decoration idea for your Happy Raw Holidays!

Sincere thanks to Executive Chef of Pure Food and Wine, Neal Harden, for the inspiration.

Recycle That Paper!

Of course you all know how much I love to create raw foods, but did you know I love to recycle paper?

No...I don't mean bringing paper to the recycling station:) I recycle paper right at home!

Last week, I received a package in the mail. The packing material was brown paper, shown in the picture above. I don't see much brown paper anymore, especially since bringing my own bags when shopping.

Any paper can be recycled, but brown paper is one of my favorites. I would love to show you how easy it is to do. I am making paper castings today for Christmas cards.

The first thing needed for this "green" project is an old, or inexpensive blender. Please do not use your expensive high speed blender for this!!! I have an old cheapo:) blender used just for papermaking now. You probably should not use the blender for making food after making paper in it anyway. I always see blenders at the Goodwill store, for just a few dollars!

Another thing you need is a mold. I will be making cards and decorations with these Christmas cookie molds.

There are some papermaking kits that have a mold included, but I also use chocolate molds, cookie molds and stamps, and my own molds made from clay. Most molds work best if wiped lightly with a cloth with a drop of cooking oil on it.

Other things needed are water, a sponge, a strainer, and a towel.

Onto the fun part!!!

How to Make Paper Castings:
Step 1: Tear paper into blender, 1-2 inch pieces work well.

Step 2: Add warm water to blender, you want 2-3 times more water than paper.

Step 3: Blend!!! Pulp will be very loose.

Step 4: Strain, I have a wire strainer for this. Strained pulp is like wet mashed potatoes.


Step 5: Over-fill mold with wet pulp. Place filled mold on a folded towel.


Step 6: Sponge out water. This will take several times of pressing the wet pulp and wringing sponge out. Press into details of mold. Fill in any open spaces.

Step 7: Allow to dry. This will take a day or two, depending how warm your house is. I haven't tried the dehydrator yet, but I bet that would work! If you still have a microwave, and you are impatient, you can use the defrost setting, 2 minutes at a time till dry. It will pop right out when dry!

Step 8: Your paper casting is ready to use as a tree decoration, or to glue to a card or gift tag. Dried paper castings may also be painted or otherwise embellished with glitter or bows,etc.


I also have a paper making kit to make sheets of paper.

Check out this link for all types of papermaking supplies. Most paper can be recycled and I love adding pressed flowers and other little things like strings, raffia, glitter:) and leaves to my paper.

One of my favorite things to add is dried flower petals from bouquets and flowers I have received over the years.

I use the handmade paper for wrapping small gifts, or making cards or gift tags.

I hope you will try this fun way to recycle your own paper!

I hope to show you how to make cute gift boxes from recycled greeting cards in an upcoming post:)

Giving in the Raw!

For many of us, holiday time involves gift giving. Gifts from the kitchen are always appreciated.

Fragrant and useful, this herbal wreath can be for any foodie on your list.

Evergreen Herb Wreath

Materials needed:
fresh herbs of choice
kitchen twine
wire
scissors
decorative bow, or one made from twine, as the twine can be re-purposed:)

1. For wreath form, create a circle from wire, making a small loop to hang if desired. Oval wreaths look pretty, too:)

2. Make small bunches of desired herbs. I used 5 mixed bunches, each with rosemary, thyme, and sage. You can use small clear rubber bands if you want to hold bunches together. Cut a length of twine for each bunch of herbs to tie them onto wreath form.

3. Starting at the top, tie the end of one bunch of herbs to the wire form

4. Tuck the end of the next bunch under the tip of the previous bunch, and tie both together to the wire with string.

5. Continue until all bunches are added. You may want to un-tie the first bunch to add the tip of the last to it. Or, if adding the bow here, tie down the tip of the last bunch in it.

6. Add bow as desired.

For the 6-inch wreath shown, I had 2 small packs of rosemary and one each of thyme and sage.
I used floral wire to form the wreath, and used unbleached kitchen twine.

The wreath can be made ahead of time and kept wrapped in the refrigerator. Misting the wreath will keep it fresh for a couple of days in advance.

The herbs will dry in a few weeks after it is hung up.

A decorative bow looks pretty too.

A much quicker and easier gift to make is an herbal swag.

Simply tie two larger bunches of herbs (ends in the middle), and cover with a decorative bow:)

Fellow blogger, Aimee aka bitt, recently had a wonderful post about vegan friendly gifts, and MORE raw vegan friendly gifts!. Check it out for some awesome ideas that won't break the bank.

Since it is better to give than to receive, I wanted to make sure everyone was aware that raw food chef Elaina Love, and her son Dom need our help.

Please click here to help.

Elaina's blog has updates.

If you are able to help at all, please do. My thoughts and prayers have been with this beautiful family since learning their story.

Thank you.

Vanilla Chai Spice Macaroon

Here is my pick for raw vegan holiday cookie of the week. I like it because it is really easy and quick to make, and they look like little snowballs:)

I used chai spices, but you can just use vanilla with a dash of cinnamon if you prefer.

Vanilla Chai Spice Macaroons

Ingredients:
2 cups dried shredded coconut
½ cup cashews
3 tablespoons agave
¼ cup coconut oil
1 teaspoon chai spice mix, recipe follows
additional coconut to roll cookies in

1. Process cashews in food processor fitted with the “S” blade until well ground.

2. Add coconut, chai spice, coconut oil, and agave until well mixed.

3. Shape into small scoops, roll in additional coconut.

4. Sprinkle with additional chai spice mix.

5. Chill until firm.

Here is a cute snowman face using cacao nibs and a goji berry nose:)

Vanilla Chai Spice Mix Recipe

Ingredients:
1 tablespoon sweetener of choice*
½ inch vanilla bean, pod and seeds
6 -8 cardamom pods, seeds only, hull removed
2 points of star anise, pod and seeds
¼ tsp ground cinnamon
¼ teaspoon ground ginger
1/8 tsp ground cloves, or 2 whole
12 coriander seeds
4 allspice berries
2 white peppercorns
Few grinds of nutmeg

Place all ingredients in spice grinder and process until fine.

Adjust all spices to your own taste. I am not sure I ever make it the same way twice, and I usually don’t measure exactly.

This is a recipe for a large amount of chai spice mix that I copied and pasted a long time ago, and I based my recipe on it:
1 cup sugar
2 Tbsp. ground ginger
2 Tbsp. ground cardamom
1 Tbsp. ground cinnamon
2 tsp. ground cloves
2 tsp. nutmeg
2 tsp. allspice
2 tsp. powdered vanilla
1 tsp. white pepper


These are pictures of the whole spices common in chai spice blends. Pick and choose the ones you like! Additional spices may include mace, fennel, and bay leaf.

Cardamom

Star anise

White peppercorns

Nutmeg

Coriander

Allspice

Cinnamon and vanilla bean

*Sweeteners
Maple sugar, simply dried maple syrup. Not raw but really yummy:)

Date Sugar, can be raw if you make it yourself from dehydrated, ground dates.

Palm Sugar, was labeled raw in the bulk bins, but is definitely processed with heat:(

Evaporated Cane Juice, I don't think this is raw, as there is some debate.


I will have another cookie for you next week, but please let me know if you have a favorite you think I should try:)

All holiday recipes will be on this post for Happy Raw Holidays!

Have a nice weekend everyone!

Pinecone Cheezeball

This idea has been around for years, but now it can be enjoyed in the raw!

Shape your favorite raw cheeze into a teardrop shape and cover it with almonds, starting at the tip and working up. Overlap the nuts slightly as shown. Almonds may be soaked and dehydrated if desired. Garnish with a few sprigs of rosemary and a couple of cranberries and you have another quick and easy snack for the holidays! You can serve it with your favorite crackers, or a bowl of almonds for dipping.

The cheeze I used is a mix of cashews and pine nuts. I added a little fresh rosemary, chives, parsley, nutritional yeast, garlic, and salt. I chilled the cheeze overnight before decorating.

Please check back to my Happy Raw Holidays! post for more recipes and ideas, as I will be adding more weekly:)

Happy Raw Holidays!

This is a festive way to serve your favorite kale salad. I used one of my favorite recipes, http://www.therawchef.com/trc_recipes/wilted-kale-salad-with-a-creamy-chipotle-dressing/

Thanks to Chef Russell James for the incredible recipe:)

I simply packed the prepared salad in a small Bundt pan before turning it onto the plate. I decorated it with holly leaves cut from avocado, and berries from halved cherry tomatoes. Fast and festive:)

I hope to present more raw holiday recipes and ideas, including a raw vegan holiday cookie of the week until Christmas, so check back soon!

Pinecone Cheezeball











Evergreen Herb Wreath











Gift Box and Raw 'Eggnog':)










Olive Penguins!











Chai-Vanilla Cream Stuffed Dates









Holly-Day Raw Eggnog Cake









Berry Festive Wreath Salad











Raw Vegan Holiday Cookie of the Week:
Vanilla Chai Spice Macaroon










Raw Cowboy Cookies









Raw Cherry-Hemp Brownie










Raw Gingerbread Cookies











And please let me know if there is anything special you would like to see here:)

Holiday Hugs!!!