Homemade Gluten-and-Dairy-Free Chocolate Pudding [UNTRIED]

I found this recipe at littlenaturalcottage.com.  Before her restricted diet days, my oldest daughter was a pudding addict.  We may have to try this for her

Homemade Gluten-and-Dairy-Free Chocolate Pudding

• 1/2 C Sucanat
• 1/2 C arrowroot powder (or corn starch)
• 1/2 C cocoa powder
• 1/4 tsp sea salt
• 4 C dairy alternative:  almond, rice or goat’s milk (we use raw goat’s milk)
• 1 TBSP pure vanilla extract
• 2 TBSP extra virgin coconut oil (we use organic butter, since it doesn’t bother our boys’ allergies)

In a large saucepan, combine the sucanat, arrowroot powder, cocoa powder and sea salt.  Whisk in half of the milk, stirring until smooth.  Add the remaining two cups of milk and turn the burner to medium heat.

While stirring constantly, allow the pudding to cook until it thickens (about 5 or 6 minutes).  Once pudding begins to thicken, reduce heat and add coconut oil (or butter) and vanilla.  Continue stirring and cooking until the pudding is creamy and thick, and the oil has melted.

Pour pudding into a bowl and let it chill in the fridge for an hour or two, until it’s set.  You can also enjoy it warm.(yum!), pour it over a freshly baked cake or brownies, or use it as a pie filling (chill it a few hours).

(Original found at http://www.littlenaturalcottage.com/?p=1817)

Raw Food: Blondie Cashew Fudge

Blondie Cashew Freezer Fudge
Ingredients

• 2 cups raw cashew butter
• 2/3 cup dark agave syrup or maple syrup
• 1 tablespoon virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup raw cashews, coarsely chopped

Directions

• Place the cashew butter, agave syrup, coconut oil, vanilla extract, and salt in a food processor and process until smooth.
• Add the cashews and pulse just until mixed.
• Press the mixture into an 8-inch glass baking dish.
• Place in the freezer for at least 2 hours before serving.
• Cut into squares.

Stored in a sealed container in the freezer, Blondie Cashew Freezer Fudge will keep for 3 months.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/throw_a_raw_dessert_recipes_tasting_party/

Raw Food: Caramel Sauce [UNTRIED]

Raw Food Caramel Sauce Recipe

• 1/2 cup raw cashew butter
• 1/2 cup dark agave syrup
• 1/2 cup Date Paste (see below)
• 2 tablespoons vanilla extra
• 1/8 teaspoon salt

Place all the ingredients in a blender and process until smooth.
Date Paste is made by soaking Medjool dates in filtered water and then processing the fruit along with the soaking water into a paste-y consistency.
This caramel sauce is a ‘natural’ when it comes to topping off a raw food ice cream sundae where nut milk replaces the dairy variety.  It’s also amazing on top of cake or in-between the layers.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Raw Food: Mock Peanut Sauce [UNTRIED]

Mock Peanut Sauce

• 1/2 cup raw almond butter
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 2 tablespoons pure maple syrup
• 2 teaspoons tamari
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon grated fresh ginger
• Dash cayenne
• Dash salt

Place all the ingredients in a blender and process until smooth
This simple raw food sauce can be kept for up to five days in the refrigerator.  Drizzle it over your favorite veggies at lunch or dinner or use it as a dipping sauce to add Asian flair to the crudités your serve at your next party.

Original Recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/the_secret_is_in_the_sauce_-_a_raw_food_chefs_taste_trick/

Raw Foods: One Bowl Brownies [UNTRIED]

Yummy sounding recipe by Jenny Cornbleet at learnrawfood.com.  

One-Bowl Chocolate Brownies.

• 1 1/2 cups raw walnuts, unsoaked
• dash salt
• 8 pitted Medjool dates, unsoaked
• 1/3 cup unsweetened cocoa or carob powder
• 1/2 teaspoon vanilla extract
• 2 teaspoons water
• 1/4 cup dried cherries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix. Pack the mixture firmly into a square container.

Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer...but only if you don’t tell anyone they’re there.  Otherwise, they’ll vanish practically overnight.

Original recipe:  http://www.learnrawfood.com/index.php?/articles_recipes/comments/your_raw_food_pantry_from_a-z_-_ingredients_from_agave_to_walnuts/

Fantastic Fruit Salad [UNTRIED]

Recipe from The Hallelujah Diet book and courtesy of Simple Weekly Meal Plans by Marilyn Polk

Dressing:

• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup raw honey
• a little orange zest
• a little lemon zest

Bring the above ingredients to a boil and them simmer for 5 minutes. Remove from heat.

Meanwhile cut up the following in a large bowl:

• 2 cups pineapple chunks
• 2 bananas. sliced
•  1 cup red grapes
• 2 oranges, sectioned and halved
•  2 kiwis, sliced

Pour cooled dressing over fruit and mix well.

Vegetable Casserole [UNTRIED]

A vegan vegetable casserole recipe that sounds yummy enough to try, so I am posting it here for reference.

• 1 small pkg frozen mixed vegetables
• 1 large pkg frozen broccoli, cauliflower, carrot mix
• 1/2 t. Celtic or Eden Sea Salt
• 3/4 cup grap...eseed oil Vegenaise
• 2 T. rice or almond milk
• 2 T. soy-free Earth Balance
• 1 can water chestnuts, drained & chopped

Cook vegetables together in a small amount of salted (1/2 t.) water.
Drain. Mix vegetables, Vegenaise, milk, margarine substitute, and water chestnuts in a bowl. Spray a 9 x 13" dish with olive oil. Pour vegetable mixture in dish. Top with whole-grain cracker crumbs and shredded Vegan Gourmet cheddar "cheese". Cover and bake at 350 degrees for 15-20 minutes or until bubbly.