Cashew "Cheese" Dip [UNTRIED]

Cashew "Cheese" Dip
Recipe By: Sarah Schatz
Serving Size: 4   
Preparation Time: 15 minutes

Ingredients:
1/2  cup  raw cashews
1 Tablespoon  lemon juice
1/4 cup  tahini
3 Tablespoons  water
3-4 Tablespoons  nutritional yeast
1 1/2 - 2 Tablespoons  olive oil
1/4 cup  chopped herbs such as cilantro or basil, optional

Steps:
In a food processor, first process the cashews to a fine grind.  Add
the rest of the ingredients and blend together.  Depending upon the
consistency you are looking for, you can add a little more oil or
water if you want it more like dressing, and less water or oil if
you want it more like soft cheese or dip.  Add fresh cilantro,
basil or parsley to add color and flavor if you wish.

You can simply eat this dip with vegetable sticks, make it a bit
thinner for a salad dressing, or even put it on tacos to substitute
for regular cheese.

Nutritional Information Per Serving:  227 Calories; 18g Fat (67.7%
calories from fat); 9g Protein; 11gCarbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 14mg Sodium.

From HeARTful e-zine
http://heartofcooking.com

Hummus

A new family favorite in the house is homemade hummus.  We used to buy the ready-made stuff at the store, but it is a bit pricey.  When you figure that it is made up of mostly garbanzo beans (chickpeas) it is a fairly inexpensive thing to make.  We like it with tortilla or pita chips, fresh veggies.

HUMMUS

• 2 (15 oz) cans chick peas, one drained, one with liquid
• 1/4 cup raw sesame seeds (or tahini)
• 1 tablespoon olive oil
• 1/4 cup lemon juice (about the juice of one lemon)
• 1 garlic clove, peeled
• 1 teaspoon cumin
• salt to taste
• handful of fresh parsley or cilantro, chopped (optional)

Process all ingredients except the fresh herbs (if using) in a blender or food processor.  Once smooth add herbs a process just enough to mix them through (If you blend too much, your hummus will turn green.  Trust me; I know this from experience.)

You can get creative and flavor your hummus with roasted red peppers, spinach, or other herbs.  Use your imagination.

Also found here.

Gluten-Free Peanut Butter Cookies [UNTRIED]

I found this in the comments on a random blog.  It sounds interesting and it was said that most people will never realize that it is flourless.

1 cup peanut butter (gluten-free)
1 cup sugar
1 egg
Heat oven to 350.
Mix together until crumbly. Form into balls and place onto lightly greased cookie sheet. Slightly flatten with a fork. Bake for 7-8 minutes (depending on the size of the cookies and variations in ovens). Watch carefully. They burn easily.

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/