Raw Vegan Caeser Salad, LIVING Super Chocolates, Cacao Brittle, BBQ Pasta with Meatballs


Raw Vegan Caesar Salad

by Sheleana Breakell
Website: http://www.youngandraw.com

Dressing Ingredients:

1/2 cup Macadamia Nuts
1/4 cup Pine Nuts
2 Dates
4 Basil Leaves
Thumb size of Garlic (I used elephant garlic)
1/4 tsp. Himalayan Salt
1/4 Cracked Black Pepper (or more to taste)
1/4 cup Coconut Water

Instructions:
Soak your pine nuts for up to 4 – 6 hours, add in your dates and maca nuts in the last hour. You don’t really need to soak macadamia nuts or dates but it helps to soften them and make for shorter blend time when you’re making your dressing. Once soaked, drain and add the nuts, dates and all other ingredients into your Vitamix. Blend on high, using your tamper to vigorously stir around the mixture until it’s totally creamy. You may need to turn off the Vitamix after 30 seconds or so and let it cool down before you keep going, just so it doesn’t heat the mixture too much.

Make a Caesar Salad:

Romaine Lettuce
Capers
Caesar Dressing
Garnish with Lemon Wedge and cracked black pepper

 

Coconut Elixir
1 cup coconut water by Exotic Superfoods

1/2 tbsp Chlorophyll by World Organic

1 oz Liquid Light by SunWarrior

Instructions: Mix ingredients and enjoy!

 

Basic Raw Chocolate Recipe
1 cup melted cacao butter
½ cup raw cacao powder
¼ cup coconut sugar

Add ins: Choose 1 superfood from the list below to add into chocolate mixture, or combine a few superfoods.

2 Tbsp acai powder
2 Tbsp maca
2 Tbsp mesquite
1 Tbsp spirulina
1 scoop GN chocolate protein powder
1 tsp cats claw
1 chili pepper
Yest of 1 orange or tangerine
4 drop Lavender essential oil ~ food grade
Jungle peanut butter ~ fill bottom of silicone mini cupcake cups
Brazil nut butter ~ fill bottom of silicone mini cupcake cups
¼ cup white mulberries
¼ cup goji berries

Melt the cacao butter either in a dehydrator on 105 for 1 hour, or in a double broiler, making sure the temperature doesn’t exceed 105. We want the chocolate to stay raw for maximum nutrients.

Simply combine the melted cacao butter, cacao powder and coconut sugar in blender. If you choose to add a superfood add in, add that to the blender and blend until smooth.

Pour into chocolate molds and freeze, or pour into an 8×8 glass dish and chill in refrigerator.

For cacao brittle: Same recipe and blending. Pour into an 8×8 glass dish instead of chocolate molds.  Chill 15 minutes. Break apart like brittle. I LOVE to add goji berries to this! Easy Breezy.  I’ve also sometimes skipped the blender and simply whisked all ingredients together.

 

 

BBQ Pasta With Meatballs By Chef BeLive

A sweetly spicy recipe with very “meaty” meatballs!

Pasta

6 cups pre-softened kelp noodles

To soften the kelp noodles, fill a large pot with water and add the juice of 1 lemon, 1 tsp Apple Cider/coconut vinegar, and 1 tsp Sea, Celtic OR Himalayan salt. Warm the water and use a food thermometer to make sure the water does not exceed 120 degrees. While the water heats, empty the kelp noodle package into a colander and briefly run cold water over the kelp while breaking it into smaller pieces with your hands. Once the water is hot, turn off the burner and add the kelp noodles. Allow them to soak in the water for about an hour, checking them occasionally to see if they’ve softened.

Once the noodles have softened, drain the water and massage the noodles for a few minutes, making sure to squeeze out the excess water. This is an important step in order to avoid your sauce becoming watery when mixed with the noodles. Set aside.

Spicy Meatballs

1 cup soaked pumpkin seeds (see chart)

1 cup soaked sunflower seeds (see chart)

2 cups soaked sundried tomatoes, soaked 2-4 hours

1 tsp smoked paprika

1 tsp black pepper

2 tsp Sea, Celtic OR Himalayan salt

2 tsp garlic flakes

½ tsp onion powder

¼ tsp cayenne OPTIONAL (leave out if you do not want your meatballs to be spicy)

1 Tbs nutritional yeast

2 Tbs agave

2 tsp apple cider vinegar/coconut vinegar

1 Tbs olive oil

To prepare the meatballs, blend all ingredients in a food processor, gripping the processor by the top and base to shake occasionally and ensure thorough mixing. Scrape down the sides as needed. The mixture should be moist, but not wet, and reddish in color. When ready, shape into balls and place on ParaFlexx-lined sheets. Dehydrate at 105 degrees overnight. Serve 2-3 per person.

Sauce

1 cup dates

½ cup soaked sundried tomatoes

1 ½ cups fresh vine ripe tomatoes

2 tsp Sea, Celtic OR Himalayan salt

Prepare the sauce by blending all ingredients on high in a blender till smooth. Pour over noodles and toss.”

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