Raw Gingerbread Cookies:)

Happy Monday everyone! I am starting the week off with my last raw vegan holiday cookie of the week!

Raw Gingerbread Cookies:)

2 cups almonds, ground to flour (almonds were soaked/dehydrated)
1/4 to ½ cup flax seeds, ground
2 Tablespoons molasses* or yacon syrup
2 Tablespoons agave
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
½ teaspoon allspice, ground
¼ teaspoon cloves, ground
1 T water if needed

1. Combine all ingredients in a medium sized bowl, adding water if needed. After dough is formed, knead on clean counter for several minutes until smooth.

I have not tried it, but I think you could use ground chia seed in place of the flax seed.

2. Roll out and shape as desired with cutters, cookie stamps, or freehand. I had a sleigh chocolate mold that I used.

3. Dehydrate at 112 degrees for 24 hours. Dough will still be somewhat soft and chewy, yet firm.

4. Cool cookies and decorate as desired.

*Molasses is not a raw ingredient but for the authentic gingerbread flavor it is the best!

I made a icing with cashews, coconut flakes, coconut butter, agave, and water. I used a couple of drops of vegetable color for the red and green icing.

I would love to share another craft idea today. Cinnamon dough ornaments. The recipe is just 2 ingredients, cinnamon and applesauce. I have been making these for years and I just love them!

Simply mix equal amounts of cinnamon and applesauce, and shape dough as desired. You may need a bit more cinnamon if your applesauce is watery. I dust the counter with a little extra cinnamon to prevent sticking.

Poke holes or add hooks before drying.

I use my old cinnamon for the ornaments, or dollar store spices if I don't have any:)

I used my dehydrator to dry them quickly in a few hours, but just let them dry a day or so if you don't have a 'D':)

When dry, decorate with fabric paint "icing", jewels, or rick-rack.

The ornaments last for years and smell so good! Kids love to make them:)

As you can see, these ornaments are not decorated yet, so I better get busy!

Happy Raw Holidays to everyone reading this!!!

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!!!

Berry Festive Wreath Salad

Here is a very easy way to serve a festive salad in the shape of a wreath. I made one of my favorite berry and greens salads today, and a variation of my sweet orange dressing with my favorite seasonal berry, the cranberry!

To form the wreath, place a cup in the middle of a large round serving platter.

Arrange the leaves of baby lettuce in small bunches around it.

Add berries, I had blueberries, strawberries, blackberries, and red raspberries.

Remove glass from center and add a fruit leather bow, if desired.

Here are some step by step pics for the bow:) Hope they help!



Cut using pizza wheel... Bow 'loops' strip approx 10"x2"
Streamer strip approx 8"x1", cut "V" in ends
Center strip 3"to 4"x2", fold in half. Trim off extra after wrapping.

1. Fold ends of loop strip in towards middle and scrunch. Turn over.
2. Scrunch streamer strip in center.
3. Stack bow on top of streamer and wrap with folded center piece.

Serve with your favorite dressing or...

Sweet Cranberry-Orange Dressing

2 large navel oranges, zest if desired, and peel oranges
1 cup fresh cranberries
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave, or more to taste
1/2 teaspoon cinnamon, optional


1. Combine all dressing ingredients in blender until creamy.
2. Pour over salad and enjoy!

Please see my Happy Raw Holidays! post for more fun recipes and ideas:)

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.

Good Stuff!

I just love when I find a raw recipe when I don't expect it:)

Titled "Raw Vegan Dates Stuffed with Walnuts and Cardamom-Vanilla Cream", I just knew I had to try it!

The recipe was in this months' edition of Better Nutrition, a free little magazine at one of the health food stores I go to. It is by Lisa Turner. The original recipe called for just cardamom, but I used my vanilla chai spice blend, so I changed the name a little.

The article it was part of was called "Good Stuff!", so I borrowed that title, too:)

Dates Stuffed with Walnuts and Chai-Vanilla Cream

1 cup cashews, soaked, rinsed and drained
2 tablespoons coconut oil, softened
1 tablespoon lemon juice
2 teaspoons vanilla, or use 1”-2" vanilla bean seeds
2 teaspoons honey, or use agave
¼ teaspoon ground cardamom, or use ½ a teaspoon of my vanilla chai spice blend
20 medjool dates, pitted
10 walnut halves
¼ -½ cup shredded coconut
¼ cup cacao nibs

1. Blend cashews, coconut oil, lemon juice, vanilla, sweetener, and cardamom(or chai spice) until creamy.

I actually used some leftover cream cheese from my olive penguins since it was just cashews, lemon juice and a little salt. I doctored it up by adding the spices, oil, vanilla, and agave. This can be made in advance and kept in the fridge.

2. Open pitted date lengthwise and fill with a little cream. Top with a walnut half. Place dates on serving plate and sprinkle with coconut and cacao nibs.

I just made the 5 shown, and eyeballed the ingredients and they still came out so good! They are very big, sweet, and quite filling. I think they could also be made on 1/2 cut dates since they are so huge. The original recipe says you can make them up to 24 hours ahead, cover and refrigerate.

Thanks so much to Lisa Turner for this festive recipe!

This could be a sweet part of your Happy Raw Holiday!

Olive Penguins!

Just a quick post today to show you one of my favorite things to make at the holidays.

A few years ago, I brought a veggie tray to a holiday party with quite a few of these little guys standing all around the bowl of dip in the middle. They were filled with regular cream cheese at the time.
It took a few minutes for anyone to notice them, but once they did everyone loved them. Several people wrapped one or two in a napkin to take home:)

This is another recipe idea that has been around for a while:)
One note: the olives needed for this are not raw since they are canned, but they are so adorable, I don't care...hehe.

Penguins!
colossal pitted black olives, for body
small pitted black olives, for head
carrot slices, for feet
favorite raw cream cheese*, chilled
frilled toothpicks

*for this simple raw nut cheese, I processed:
1 cup cashews, soaked and rinsed
juice of 1 very juicy lemon
6-8 grinds of pink salt

1. Prepare cream cheese and chill overnight. The recipe above should be enough for the entire can of colossal olives, which had at least 18.

2. Peel and slice carrot about 1/8" thick at the bigger end. Cut a small wedge out as pictured. Cut a few thin (1/16") slices, and cut those into small wedges for beaks. Some people use the cut wedge from the feet, but I like a thinner slice.

3. Drain and dry olives.

4. Cut a small "V" out of front of colossal olive as shown. I put the large hole in the olive up.

5. Fill with nut cheese. I use a small spoon, then smooth with a clean finger. Wipe any excess away.

6. Cut a small slit in small olive, and insert one small carrot wedge for beak. I put the large hole in the olive down.

7. Assemble penguin head and body on toothpick as shown, and stick into feet:)



If you are feeling very creative, you can dress your penguins. Flattened scallion can be tied into a scarf. You can make skis from bell peppers and use the toothpicks as poles. For more formal attire, how about adding 3 black sesame seeds down the front, and a red pepper(peel) bow tie:)

OK...that sounded so cute I had to try one...


Happy Chanukah (or Hanukkah) to those of you celebrating the Festival of Lights!

Have a great weekend everyone!!!

Gift Box and Raw 'Eggnog':)

Today I would love to show you how easy it is to create a small gift box from a recycled greeting card. This box is pictured on the top right of the pic above. I made a few boxes today while enjoying that rich and creamy raw eggnog in the pic:)

This is the first of 3 boxes I will be showing you. This box style is courtesy of Mike Lieberman. Please click here for his instructions and video, which I am unable to watch:(

Since there is a chance someone else out there does not have high speed internet, I am posting step by step pics:)

Here is what's needed for this simple "green" project.

A greeting card, scissors and/or x-acto knife, ruler or straight edge, permanent double stick tape, a paper folder or butter knife, and a cutting board. Mike used a card he received, and I have some left over cards from a few years ago.

I have also used copied photos for this project in the past:) Out-dated calendars or plain cardstock work very well, too.

Step 1: Cut greeting card in half on fold line.

Step 2: Using the ruler as a guide, score a 1/2 inch to 1 inch border around all four sides of the front of the card, which will become the top of the box. I use a paper scoring/folding tool, but have also used the dull top side of a butter knife to score.

Step 3: Clip the box corner as shown, and fold away from the picture side on all score lines. Use folding tool or butter knife to make a sharp crease.

Step 4: Place a small square of tape on the(4) clipped flap corners as shown, on the picture side of the card.

Step 5: Fold 2 taped corners in and fold up end to make one end of the box lid.

Step 6: Repeat step 5 with other end of box lid.

Step 7: Trim 1/16th of an inch from length and width of the back of the card. This will be the bottom of the box, and you want it slightly smaller to fit inside the lid. Repeat all other steps as with lid:)

All done!!!


Thanks to Mike Lieberman for posting this idea! This was one day in Mikes incredible 365 Ways to go Green. Check it out for some great green ideas:)

And now, about the yummy raw eggnog (eggnot?) I enjoyed this morning:)

If you have been looking for a delicious and creamy raw holiday 'nog' recipe you may want to give this one a try.

The recipe is from the Executive Chef at Pure Food and Wine, Neal Harden. 

I reduced the recipe by half for 1 serving, and slightly adjusted the ingredients. It was rich, sweet and creamy...so good!

I hope it is OK to post my slightly adapted recipe for 1 serving of nog:)

Raw Holiday Nut Nog

1/2 cup soaked, rinsed almonds, I measured after soaking overnight
1/4 cup pine nuts, I did not soak these:)
1 huge:) pitted medjool date
1 tablespoon nutritional yeast
1-inch piece whole vanilla bean, pod and seeds
1 teaspoon chia seeds
1 teaspoon fresh ground nutmeg
about 1/8 teaspoon fresh ground cinnamon
pinch of pink salt
1 cup fresh water, maybe a splash more if nog is too thick

Blend all ingredients until smooth, and strain through nut-milk bag. Serve warm or chilled. I enjoyed it warm today with a cinnamon stick and extra sprinkle of nutmeg:)

I was so happy to come across this wonderful raw 'eggnog' recipe!!! I never thought of using nutritional yeast in a nut milk before:) Thanks again to Sarma and Chef Neal Harden for sharing:)

Please note: I usually do not re post actual recipes from other people, however the links to the recipes have changed several times.  I will try to fix any broken links as I find them. Thank you to those of you who have contacted me about broken links!

NEAL’S HOLIDAY NOG

½ Cup Pine Nuts, soaked & rinsed

1  Cup Almonds, soaked & rinsed

1/8 Cup Agave

½ Vanilla Bean

½ Nutmeg Nut, grated

¼ tsp Cinnamon

1 Tbsp Chia Seeds

1 ¾ Cup Water

Pinch Himalyan Sea Salt

Combine all ingredients in Vitamix or High Speed Blender and blend until smooth.  Squeeze mixture through nutmilk bag, chill, and serve.

** Neal"s original recipe had a bit of nutritional yeast in it, but since the recipe moved, the nooch is MIA!

This recipe inspired a Raw Eggnog Cake! Check it out here!

More holiday recipes and ideas at Happy Raw Holidays!

Raw Cowboy Cookies

YeeeHaaa...the raw holiday cookie of the week is the awesome Cowboy Cookie. The recipe is adapted from this one on gone raw by 3crows. Thank you to 3 crows for the wonderful recipe!

Raw Cowboy Cookies

1 cup oat flour, made from ground oat groats, sprouted and dehydrated if desired.
1/2 cup cashew flour, made from ground cashews, soaked and dehydrated if desired.
1/4 cup dried shredded coconut
2 tablespoons melted cacao butter, measure after melting
1 tablespoon coconut oil
2 tablespoons yacon syrup, or date paste/syrup made from blended soaked dates
1 tablespoon agave
1/4 of a vanilla bean, seeds only or 1/2 tsp. extract
1/4 cup raw chocolate chips or chunks
1/4 cup chopped pecans, or other nut of choice
1/8 tsp. ground cinnamon
pinch of salt

1. Combine oat flour, cashew flour, coconut, cinnamon, and salt in a bowl.

2. Add melted oils, yacon, agave, and vanilla, and mix well.

3. Stir in chocolate and nuts. I reserve a little of each to press into top of cookies after shaping.

4. Shape into cookies, top with reserved nuts and chocolate if desired and chill.
I made one dozen two inch cookies from this recipe.

I had some chunks of my raw chocolate recipe that I used today, but if you have the time, pipe out some chips:)

The first time I made these cookies, I created a nutmilk to go with it . Here is the recipe:

Cinnamon Pecan Milk

a lovely milk, warm and spiced

Ingredients:
½ cup pecans, soaked if you like:)
12 ounce fresh water, warmed if it is cold out!
3 pitted medjool dates, soaked until soft
½ teaspoon ground cinnamon

Preparation:
1. Place all ingredients in blender, and blend until creamy.

2. Strain through nut milk bag. Top with a sprinkle of cinnamon if you like.

I may leave this combo out for Santa this year;)

Click here for more raw holiday recipes and ideas.

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:)