RAW ZUCCHINI RAVIOLI STUFFED WITH ASPARAGUS TOPPED WITH LEMON CREAM SAUCE

 

I hope everyone had a fabulous weekend.  I got some inspiration from one of my favorite cook books, Raw Food Real World.  Now this may look complicated, but it really isn't.  I always tell people it's all about preparation and then presentation.  I am still working on my presentation, but to be able to stick to your raw food routine, preparation is key.  If you have the ingredients on hand at your finger tips, making your next raw food masterpiece won't be so daunting.  If you can, do a once over and make over your pantry and refrigerator and have it include all the necessary ingredients you will need to make your favorite raw food recipes. 

I took one of the recipes from Raw Food Real World and did a little twist on it.  I didn't have any fresh coconuts on hand so I zucchini as the layers.  The taste was wonderful and I love the cashew lemon cream!

RAW ZUCCHINI RAVIOLI STUFFED WITH ASPARAGUS TOPPED WITH LEMON CREAM SAUCE

For the Asparagus and Mushroom Filling

 

1 small bunch of thin asparagus

1/2 pound cleaned crimini or porcini mushrooms, sliced. (You can use any of of our favorite wild mushrooms)

1-2 table spoon extra virgin olive oil

3 tablespoons lemon juice

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

Pinch of sea salt and fresh ground pepper

 

Cut the asparagus into half inch lengths at a diagonal, discard the woody ends.  Toss with the sliced mushrooms into a medium bowl along with all the seasonings.  Spread out onto the dehydrator sheeet and dehydrate at 115 degrees F for 2 to 3 hours or untill they taste like they are sauteed and tender.

 

For the Lemon Cream

 

1 cup raw cashews, soaked 2 hours or more

1 cup water

3 tablespoons lemon juice

1 tablespoon raw honey

1 tabelspoon lemon zest

Sea salt to taste

 

In your high speed blender, puree the cashews, water, lemon juice, honey and lemon zest until smooth.  Add more water if you need to in order to ge tthe creamy consistency desired.  Season to taste with salt.  Transfer the sauce in a bowl or covered container.

 

For the assembly

 

2 - 3 medium sized zucchini, preferrably straight zucchini and not curved ones

Ground Pepper and chilli powder or other fine herbs to garnish

 

Peel the zucchini and cut off the ends.  Cut the zuccini down into 2 to 2-1/4" pieces.  Then slice them lenthwise to maxinum 1/8" thick "sheets" for the ravioli stacking. 

 

Place 1 piece on the plate then fill with the asparagus and mushroom filling, place another zucchini sheet on top, then add a little more filling on top.  Drizzle on the Lemon Cream sauce and garnish with herbs or ground pepper,or like I did with some chilli powder for some kick.

Enjoy!

 

Join the discussion!

Do you have a favorite raw Italian recipe? We would love to hear what it is! Share it in the comments below.

 

Links are welcome.

FAVORITES LIST: RECIPES I WANT TO TRY!

Happy Friday Everyone!  Hope you have a wonderful Friday and a fabulous weekend.  Weekends are when I cook the most, so I start drooling over recipes I want to try come end of the weeks.  Here are some of what I have been drooking over...  Enjoy!

 

Raspberry Mango Parfait by The Global Girl

 

 

 

Chilli Thai Kelp Noodles by Rachael Campbell



 

Raw Buckwheat Porride DeLuxe by Green Kitchen Stories

 

 

 

Raw Lemon Cupcakes with Pistachio Nuts buy Love Raw

 

 

 

Avocado Lime Soup by Russell James the Raw Chef

 

 

 

Raw Chocolate Hazelnut Cheesecake by One Green Planet

 

 

 

Banana Chocolate Caramel Ice Cream Cake by This Rawsome Vegan Life

 

 

 

Raw Vegan Zuccini Nest Lasagna by jarOhoney

 

 

 

Delicious Raw Carrot Cake by Just Glowing With Health

 

 

 

Raw Onion Rings by Rawmazing

 

 

 

Baked Sweet Potatos with Mango Dipping Sauce by Let's Talk Fitness

 

 



Join the discussion!

Do you have a favorite raw recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.



QUICK AND EASY RAW DESSERT: APPLE AND BANANA TOPPED WITH ALMOND BUTTER, HEMP SEED AND SWEET CACAO NIBS

 

Looking for something to get over that afternoon sweet tooth?  I am loving this combination!  Apples, bananas, almond butter, hemp seeds and sweet cacao nibs.  You can pick up the hemp seeds and sweet cacao nibs at your local Whole Foods Market or other natural foods store. 

 

These are photos of my Instagram.

 

So delicious!

 

Enjoy!

 

 

 

Join the discussion!

Do you have a favorite quick and easy sweet snack? We would love to hear what it is! Share it in the comments below. Links are welcome.

HOT TOTTIE HONEY LEMON COUGH SYRUP WITH COCONUT OIL

Hot Tottie, Fresh squeezed Blood Orange + Navel + Tangerine Juice, and Ginger Chews

Written by contibutor Britney Manuel of Btanjerine.

 

Well I thought that I could escape from getting sick, but alas I have succumb ((sniff sniff cough cough)).  I remembered this honey lemon concoction circulating around Facebook and Pinterest (it has been pinned over 800+ times) and thought it was worth a try.   I have adapted this recipe from The Coconut Mama.  You can find the original recipe here, with all the informative health benefits.  I made a bigger batch so that I could sip it over the course of a couple of days.  And since my daughter just got sick as well, it was perfect to have on hand.

 

HOT TOTTIE HONEY LEMON COUGH SYRUP WITH COCONUT OIL

Ingredients

6 lemons

1 blood orange (or any other type of orange)

1/4 cup of coconut oil

1/3 cup of raw honey

Directions

Juice lemons and blood orange.  Warm the coconut oil until it melts and mix all ingredients together and enjoy.

Sip as much as needed, and store in the refrigerator.  The coconut oil will harden when it is cold, so gently warm the portions you need until the coconut oil melts.

Makes 2 1/2 cups

This would make a great gift for this flu season.  A jar of the hot tottie,  ginger chews that you can find here, and freshly squeezed blood orange juice.  A trio sure to help anybody feel a little more pep in their step!  

Join the discussion!

Do you have a favorite home made flu remedy? We would love to hear what it is! Share it in the comments below. Links are welcome.

STACKED YELLOW SQUASH CHIPS WITH MANGO AVOCADO SALSA AND HERBED CASHEW CHEESE CRUMBLE

 

 

I know, I know... I am really going to town with this cashew cheese.  But, I am happy because I was able to use the cashew cheese to the full, in a variety of recipes.  The options are endless and it's really versitile and flavorful.  I loved using it and eating it with this recipe.
 

If you missed my previous recipes, you can find the raw cashew cheese base recipe HERE.
 

I also made Raw Herbed Cashew Cheese and then the Raw Berry Cream Tarts the the cashew cheese base.
 

This recipe is super simple and easy to make...

 

STACKED YELLOW SQUASH CHIPS WITH MANGO AND AVOCADO SALSA WITH HERBED CASHEW CHEESE CRUMBLE

 

 

For the salsa

 

1 cup mango chopped

1 cup ripe avocado chopped

1/2 cup chopped red onion

1 cup ripe tomato chopped

1 clove of garlic, chopped

1 -2 lemons, juice of

1 teaspoon extra virgin olive oil (optional)

Salt and pepper to taste

Garnish with fresh cilantro or basil

 

 

For the chips

 

1-2 yellow squashed, washed, peeled and sliced into desired chip sizes

Get the Raw Herbed Cashew Cheese recipe HERE.

 

Instructions

 

Mix all of the salsa ingredients together, season and set aside.  Slice your yellow squash into even sized slices so you can stack them and make a nice presentation.  First, place one slice at the bottom of the plate and layer with with the salsa and continue stacking as shows in the photo, then top with the raw herbed cashew cheese.

 

 

Voila!  So easy!
 

You can also change it up and use different vegetables for the "chips"... beets, zucchini, or jicama... I love it!

 

Enjoy!

 



Join the discussion!

Do you have a favorite salsa and chip recipe? We would love to hear what it is! Share it in the comments below.

 

Links are welcome.



MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

 



I just wanted to share this super easy and delicious recipe that is one of my favorites.  Of course though, finding the perfect avocado for making these cups isn't always easy... watch out for bruises on the outside, but check out this helpful tip that I found below on Facebook.  So, I'll just get right to it.

MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

1/2 cup chopped mango
1/2 cup chopped raw asparagus - I usually discard the rough ends
1/2 cup chopped crimini mushrooms
1/4 cup chopped red onion
1/2 cup chopped tomato
1/2 clove garlic, chopped
1 lemon, juice of
Chilli powder, salt and pepper to taste
Optional - 1 teaspoon extra virgin olive oil
1-2 avocado to make the cups.

Directions

Chop everything together except the avocado and put in it into a medium size blow. Flavor with lemon, salt and pepper (evoo optional).  Cut your avocado in half, pit and peel and place on your plate.  Top it with the chopped salad and sprinkle with chilli powder.  So easy!!

Hope you enjoy it as much as I did.

Here's an easy tip when selecting your avocado...



Join the discussion!

Do you have a favorite salad recipe? We would love to hear what it is! Share it in the comments below.

Links are welcome.

RAW BERRY CREAM TARTS

 

Wow!  I am finally back from being away a week.  First to Alt Design Summit in Salt Lake City, which was super fabulous.  I learned so much and was really inspired.  I can't wait to be able to implement what we learned.  Then I headed over to Las Vegas for a trade show for my "other" job.  Phew!  So good to be home. 

 

I made this recipe before I left and am finally posting it.  Thank you all for your patience.  This is the second recipe I made using the Raw Cashew Cheese.  It was super, super delicious and light.  If you like berries, then you will love this!  I made it for some friends who are neither raw nor vegan and they loved it.  They loved the natural flavor, lightness and sweetness it had.

 

 



I was inspired by jarOhoney, one of my favorite blogs to visit and be inspired by.  My crust is slightly different as you do not have to dehydrate it.  I love how this came out and I don't feel guilty eating it!

 

RAW BERRY CREAM TARTS

 

Makes about 20 mini-tarts

For the raw crust

 

1 cup whole raw organic whole hazelnuts

Water for soaking

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 cup shredded organic coconut

8 dates, pitted

1 teaspoon vanilla

1 tablespoon raw honey or raw organic agave

20 mini paper baking cups

 

For the raw berry cream topping

 

1/2 cup whole fresh organic blueberries

1-1/2 cups whole fresh organic blackberries

1 tablespoon  raw honey or raw organic agave

1 cup room temperature raw cashew cheese - click HERE for the recipe

 

instagram of my mini crusts

 

instagram of my berry cream



Directions

 

In a large mixing bowl, soak your hazelnuts cool water for 14 hours and then drain and dry the hazelnuts well.  In your food processor pulse your hazelnuts into a fine meal. Add the cinnamon, nutmeg, coconut, dates, vanilla, and honey or agave and blend well.

 

Line your mini cupcake pan with the baking cups and spoon in about 2 teaspoons of the crust mixture in each and gently press evenly to the top of the baking cups.  It will be about 1/4 inch thick, just like you do with a pie tin, etc. Put them in the freezer for about 1 hour.

 

In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup.  This turns into a really nice fruit sauce.  I definitely want to use to top other yummy desserts or breakfasts!  Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling on top of the crust to over-fill the crusted cups. Garnish with remaining fresh fruit and store in the refrigerator until ready to serve - about 3 hours. 

 

Store the remaining desserts in an airtight container in the refrigerator.

 

Enjoy!

 



 



 

 

Join the discussion!

Do you have a favorite Raw or Vegan Berry recipe? We would love to hear what it is! Share it in the comments below.

 

Or, let me know what other raw desserts you would like to see. 

 

Links are welcome.