This recipe came to me as I was falling asleep, as most of my recipes do. Like usual, I rolled over in bed, grabbed my iPhone and started emailing the notes of my ideas to myself.
How to Make Green Juice Pulp Crackers, Raw Vegan: (Video)
I’m not one to waste organic food… ever. So, when I’m done juicing, I make crackers with the leftover pulp, or I stir some into my dog’s food, or I give it to the bunny’s in my neighborhood.
Easy Raw Vegan Dessert – Pecan Spice Delight Cookies
With the weather starting to chill and the produce department changing to seasonal produce for fall (pumpkins, cranberries, apples, etc), the holiday mood is upon us – hooray! In fact, I’ve already made my holiday gift list and I’m ready to shop. I love this time of year; I can’t help but do things to get a jump start.
Here is the perfect holiday cookie to help get you in the mood. With every delicious bite you’ll think… Holidays! If you’re looking for a heart healthy, can’t eat just one, EASY, and super satiating cookie recipe that will literally take you only minutes to make, then look no more. This is a terrific dessert recipe to take as a dish to pass at holiday dinners and parties. And, it’s one of those great raw food recipes that you can make well in advance of the holidays and store in your freezer. Oh, and one more thing… everyone who makes these (and eats these) LOVES these. Enjoy :)
Pecan Spice Delight Cookies
Recipe by Kristen Suzanne of KristensRaw.com
1/2 cup unsweetened, shredded dried coconut
1 tablespoon (or more!) lucuma powder *
pinch Himalayan crystal salt
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 cup raisins
10 dates, pitted
Process all of the ingredients, except for the raisins and dates, in a food processor, fitted with the “S” blade, until coarsely ground. Add the raisins and dates and continue processing until the mixture begins to stick together when pressed between your fingers. Roll and form into desired shapes and sizes.
News to Peruse:
UN Study: Organic Farming Could Feed Africa
Raw Vegan Paleo Gluten-Free Dessert – Summer Strawberry Cobbler!
This delicious cobbler recipe is available in both my print book and ebook, Kristen Suzanne’s EASY Raw Vegan Desserts (but I’m also sharing it with you here). It’s a delightful recipe with a punch of flavors that keep playing in your mouth, well after you’ve swallowed a bite. *I’ve edited the recipe online to use raw honey vs agave because we don’t eat agave anymore.
I chose strawberries for this cobbler because it’s summer and they’re in season. And, buying organic food in season is just one of many ways to buy organic on a budget.
Strawberries have som nice health benefits:
- Help protect against a variety of cancers
- Rich in folate, fiber, vitamin C and potassium
- Heart-disease fighting phytonutrients
- Compounds may help strengthen short term memory (nice!)
You’ll also see that I’ve included prunes in the recipe. I like using prunes because they have a wonderful, soft texture and they’re not as sweet as most other dried fruits. And, they’re full of antioxidants.
Summer Strawberry Cobbler
Kristen Suzanne of Kristen’s Raw
Yield one 8×8 glass-baking dish
2 cups raw pecans or walnuts
3/4 cup dried coconut, shredded & unsweetened
1 teaspoon fresh organic orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2/3 cup currants
1/3 cup pitted prunes, chopped
The Strawberry Filling
25 oz fresh organic strawberries, destemmed (or use frozen and thaw them)
1/3 cup fresh orange juice
8 soft dates, pitted
2 tablespoons raw honey (or maple syrup if vegan)
Place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside.
Take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir.
Pour half of the crumble in the bottom of the glass-baking dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. Covered, Summer Strawberry Cobbler will keep for up to three days in the refrigerator.