Banana Caramel Crumble
Ridiculously good! Adapted from “Raw for Dessert.” ______________________________________________________________________________________ 1. MAKE DATE PASTE: 16 pitted medjool dates 1 & 1/2 cups filtered water Soak dates in the water for at least 20 minutes (& up to overnight). Drain the dates but reserve the soak water. Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary. Yields 1 & 1/4 cups. Date...
Read MoreCaramel Apples
(dairy free, gluten free, egg free) To make the caramel sauce: 1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. Wash & dry apples (make sure you dry them well). Use wooden chopsticks to insert – pointy side down – into the stem end of the apples. Swirl apples in caramel sauce. Add (optional)...
Read MoreShortbread Crust
1 cup shredded dried coconut (unsweetened) 1 cup walnuts 1/4 tsp pure salt 6 pitted medjool dates Place the coconut, walnuts & salt in a food processor fitted w/ the S blade & process until finely ground. Add the dates & process until the mixture begins to stick together. Don’t over-process. Yields 2 & 1/2 cups. Will keep for 1 month in the refrigerator or 3 months in the freezer. The crust doesn’t need to be thawed before using. ______________________________________________________________________________________ SIDE NOTES: For those with various food restrictions,...
Read MoreArugula & Sun-dried Tomato Frittata
1 & 1/2 TBSP extra virgin olive oil 2 large garlic cloves, minced or crushed 8 sun-dried tomatoes packed in oil, drained & thinly sliced 6 oz arugula, washed and drained well 8 large eggs 1/4 cup fresh basil leaves, roughly torn apart 1/4 cup grated parmesan cheese (optional) 1/2 tsp sea salt freshly ground pepper to taste Preheat broiler to high. Heat oil over medium heat in a 10-inch skillet (preferably non-stick) with an oven proof handle and swirl the oil to coat the bottom of the pan evenly. While oil is warming up, use a fork to lightly beat the eggs, basil, cheese, salt and...
Read MoreRoasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
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