Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

categories: Dips, Egg Free Baking, Extra Desserts, Paleo, Raw Diet, Sweets, Vegan

I knew that I wanted to make a raw caramel sauce for a while now. I just didn’t realize for delicious and simple it would be. This caramel sauce can be used as a dip for fruit or as a topper for a dessert Use your imagination!

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

1 c. dates

1/2 tsp. sea salt (optional)

3/4 c. water

1 tsp vanilla or 1/2 of a vanilla bean (scrape insides)

Soak dates in boiling water for five minutes. Drain them and add sea salt, water and vanilla to blender or food processor. Puree until smooth..

Store covered in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday

04
Jan
2016

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

categories: Breakfast, Paleo, Raw Diet, Smoothies, Vegan

Happy New Year to everyone!!!

With the start of a new year comes resolutions. There are the usual suspects… Get into shape, get out of debt, get organized and of coarse lose weight and eat better…

People always make the resolutions with the best of intentions. Unfortunately most of us start out great, but the enthusiasm fizzles away after a few weeks.

Why don’t we do ourselves a favour? Why not just remember that we are human and we’re not perfect. Instead of going completely gung ho then failing, make small steps towards the goals that we want to achieve. If we have a bad day or week, just start over and try again. By the end of 2016 we might just be a little closer to our goals and a whole lot happier!

So on that note, I am trying smoothies again. If you have been a reader of mine, then you may remember that early last year, I had far too many fruits with all of my smoothies and they didn’t agree with me. This time, per serving you only get a half an apple, half a tablespoon of raw honey, cinnamon that actually helps to stabilize your blood sugar, hemp hearts and sunflower seed butter for 16 grams of protein, raw ginger and green tea that have antioxidants.

It taste very similar to apple pie which is a fabulous way to start the year!!

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

2 c. chilled green tea (I make mine the night before and let it steep in the fridge overnight)

1 lg. apple (or two small ones, any flavour)

a small handful of kale (I use three stocks)

1/2 c. hemp hearts

2 Tbsp. sunflower seed butter (or seed/nut butter desired)

1 inch chunk of raw ginger

1 tsp. ground cinnamon

1 Tbsp. raw honey-optional (if vegan use maple syrup)

Put all your ingredients into a blender and puree until smooth.

Makes two servings.

Shared on: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

06
Jul
2015

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

categories: Cakes & Cupcakes, Egg Free Baking, Extra Desserts, Grain Free, Paleo, Pies, Raw Diet, Vegan

So it’s really heating up outside and if you’re like me, the last last thing you want to do is to turn on your oven… BUT I NEED TREATS!!!!

Yes, I want treats! I don’t care if I’m sweating, but I don’t care to turn on my oven and bake. Next best thing, Raw “Cheese” Cake Bites. Yes I said “cheese” cake, but notice the parenthesis. They aren’t made from cheese. Similar to my Raw Cashew Coconut Bites. They are made from soaked raw cashews. Yes I could have called them, raw cashew bites, but they are just like little cheese cakes.

So back to not turning on my oven to bake. These lovely little treat require no cooking what so ever. That is very wonderful for these hot summer days! Since these are mini, you can make five dozen of these little beauties and store them in the freezer to enjoy whenever you’d like! You can also top them with whatever topping you’d like, just like real cheese cake.

I hope that you enjoy these as much as I do!

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

3 c. raw cashews (soaked overnight, then drained and rinsed)

1/3 c. coconut oil

1/4 c. maple syrup (honey if not vegan)

1/4 c. lemon juice

2 tsp. vanilla

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly. Once your mixture is done put 1 tsp. mixture into the bottom of a mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Place all the filling ingredients into a high powered blender or food processor. Pulse until smooth, scraping down sides when necessary. Scoop 1 tsp. filling mixture into muffin cups. Place into the fridge for at least two hours.

Before serving top with your desired toppings such as fruit, strawberry jam, cherry topping, coconut cream, caramel sauce, etc. Store covered in the fridge for up to two days. These freeze great!

Shared On: Fat Tuesday Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

17
May
2015

Simple 3 Ingredient Strawberry Jam (Paleo/ Vegan/ No-Cook/ Gluten Free/ Raw/ Refined Sugar Free)

categories: Breakfast, Dressings & Sauces, Extras, Paleo, Raw Diet, Vegan

Strawberry season is coming very soon! Yay!! I love strawberries. I used to spend so much time at the pick-your-own farms. Between my daughter and myself, I’m sure that we ate far more strawberries right there in the fields than we brought home.

I used to also spend hours cooking my strawberry jam. June/July when strawberries are in season, is not the best time to be standing over a hot stove cooking jam.

This recipe is just way too easy! It can be done with fresh or frozen strawberries. It can also be done in larger batches and frozen. Either way, there is no more standing over the stove on a hot summer day!! It leaves far more time for enjoying the beautiful weather!

Simple 3 Ingredient Strawberry Jam (Paleo/ Vegan/ Gluten Free/ Raw/ Refined Sugar Free)

1 c. strawberries- washed and hulled (fresh or frozen**)

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup or raw honey if not vegan

Place all ingredients in a food processor or blender. Pulse until you get your desired texture. Pour into a jar and keep in the refrigerator for up to two weeks.

** If using frozen strawberries you will want to let them sit out of the freezer for about ten minutes.

Shared On: Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays Foodie Friends Friday, Savoring Saturdays, Mix It Up Mondays

12
May
2015

“Cream” of Broccoli Soup (Paleo/ Vegan/ Dairy Free/ Raw/ Gluten Free)

categories: Paleo, Raw Soup, Soups & Stews, Vegan

Many of you may have read that I had a problem with too many fruits and sugars in my diet. If not, then you can read it Here. As I was really loving having a smoothie in the morning, my body was not loving it as much. So I’ve been playing with new combinations to blend. This is one of them. I really enjoy putting many items into a blender and having a great soup in seconds instead of hours!

“Cream” of Broccoli Soup (Paleo/ Vegan/ Dairy Free/ Raw/ Gluten Free)

2 c. broccoli-chopped

1/2 c. onion- chopped (one small onion)

1 Tbsp. apple cider vinegar or lemon juice

1 Tbsp. avocado or olive oil (or desired oil)

1/3 c. cashews (or ground flax**)

1 -1 1/2 c. boiling water

sea salt and pepper to taste

Put all ingredients into a Vitamix or high powered blender, starting with 1 cup of water. Blend on high until smooth. Add more water if too thick. Makes two servings.

** If using ground flax instead of cashews your consistency won’t be quite as creamy.

Shared On: Fat Tuesday, Real Food Recipes, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

21
Feb
2015

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Egg Free/ Vegan/ No-Bake)

categories: Cakes & Cupcakes, Egg Free Baking, Extra Desserts, Paleo, Raw Diet, Vegan

Lately I’ve been working a lot, well full time to be more accurate. Some times I find it difficult to get my goodies baked, let alone get new recipes done to put on here.

The weather here has been very cold and snowy. My oven and slow cooker have been working over time keeping us fed. Sometimes you need a recipe that not only does not require any cooking, but is also simple to make.

Note: Before you start this make sure that your coconut milk has been in the fridge overnight and your cashews have been soaking in water for at least 8 hours.

These are not only a no-bake little treat, but also take no time at all to get made.

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free/ Egg Free/ No-Bake)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

1-400 ml. can of full fat coconut milk (I used 14%) Placed in the fridge overnight.

1 c. raw cashews (soaked for at least 8 hours)

1/2 c. pitted dates

2 Tbsp. maple syrup (honey if not vegan)

1/4 c. coconut oil

1 c. shredded unsweetened coconut

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly. Once your mixture is done put 1 Tbsp into the bottom of a regular size muffin cups or 1 tsp. into mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Open coconut milk and drain off the water. Save the water for a different recipe. Drain and rinse cashews. Place coconut cream, cashews and pitted dates into food processor. Pulse until pretty smooth.Add in maple syrup, coconut oil and coconut and pulse until mixed thoroughly.

Scoop coconut mixture into muffin cups. Let Cashew Coconut Bites set up in the fridge until firm for approximately four hours.

You will make approximately 18 regular size or 36 mini size. Store in the fridge for up to 5 days or in the freezer.

Shared On: Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Health Vegan Fridays, Real Food Recipes, Mix It Up Monday, Free From Friday

14
Aug
2014

Healthy Avocado Fudgesicles (Dairy Free/ Refined Sugar Free/ Paleo/ Vegan)

categories: Egg Free Baking, Grain Free, Ice Cream & Sorbet, Paleo, Raw Diet

What says summer more than a Fudgesicle? I remember hearing the bells of the Dicki Dee (ice cream) bikes going down the street. You would beg for some money to run after them and get a wonderful ice cream treat to enjoy! A fudgesicle was the ultimate in chocolatey, creamy goodness! Having moved into the healthier, allergy friendly aspect of eating, some think that all the great things from our childhood are gone. Absolutely not! You can make the most delicious, Healthy Avocado Fudgesicles that have all the creamy, chocolate flavour of yesteryear, while also benefiting from the healthy fats. You can enjoy the deliciousness, without sacrificing your diet.

Healthy Avocado Fudgesicles (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan)

3 ripe avocados
1/2 c. raw cacao or cocoa
1/2 c. maple syrup (honey for non-vegan)
3/4 c. coconut milk (or desired milk)
1 tsp. vanilla
1/2 tsp. Himalayan sea salt (optional)

Cut your avocados in half, remove the pit and put the flesh into the food processor; discard the pit and skin.
Put the rest of the ingredients into the food processor and run until smooth. Divide mixture between your popsicle molds. Freeze until firm and enjoy!

You may also enjoy:

Chocolate Chunk Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Peaches and “Cream” Ice Cream

Shared On: Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday, The Southern Special, Tasty Tuesday

SANDI'S ALLERGY FREE RECIPES

Tag: Raw