Monday, August 22, 2011

Carrot & Orange Cake (RAW)



3 cup carrot, finely grated
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon mixed spice*
Date paste**
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.

** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

- Thoroughly mix all ingredients together in a large bowl.
- Shape into individual cakes or press into one large cake, ready to be cut at the end.
- Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting

1 1/2 cup cashews
1/2 cup water
2 tablespoons agave
3 tablespoons coconut oil
1 tablespoon vanilla
1/4 teaspoon salt

- Blend all ingredients in a high speed blender until smooth.
- Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
- Garnish cake with nutmeg.

Wednesday, August 10, 2011

Going Raw


Mm mm!!  Makes you feel good!  Is good for you!  Is fun!  It’s the way to go!

If you’re new to it, check out a recent article that discusses what it is, how to follow such a diet, and even side effects.

A great book which goes into good depth and doesn’t necessarily suggest that a 100% raw diet is right for everyone is Becoming Raw.  There are numerous good recipe books also.  Two of my favorites right now are Raw Food: A Complete Guide for Every Meal of the Day and Raw Food Made Easy For 1 or 2 People.

Raw Zucchini Hummus

BeanlessZucchiniHummus   monkey

I’ve made this twice now, using sunflower seeds.  Not only is it good, but it keeps well in the fridge for a good 5 days.  We love this stuff.  In preparing this, I started out by blending the zucchini and lemon juice and found that it was a tasty porridge in itself – try it before it gets too smooth and see what you think!


3 raw zucchinis, peeled and chopped
6 tbsp lemon juice
4 cloves garlic
2 tsp paprika
2 tsp sea salt
1/2 tsp ground cumin
1 tsp turmeric
2 pinches ground cayenne pepper
1/2 cup raw tahini
1 cup sesame or sunflower seeds, soaked
Extra-virgin olive oil, for drizzle
Fresh parsley, minced for garnish


Place all ingredients, except oil and parsley, into a blender or food processor and blend until smooth or to desired consistency. Drizzle with oil and garnish with parsley. Complement it with crudités, raw flax crackers or whole-grain pita bread. You can also spread it on sandwiches, mix it with salads, use it as a dip, etc.…


If you’re using a regular blender, I find that it’s easiest to blend the zucchini and lemon juice first.  Then add the soaked sunflower seeds in slowly.  Then the rest.  For the garlic, I suggest using a garlic press and letting the garlic sit for 10 minutes.

I could not find raw tahini, even at Whole Foods, so I used regular tahini.  However, making your own tahini is not difficult and I will be trying that once I get my Vitamix blender!