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Archive for the ‘Raw recipes’ Category

Halvah

So this is going to be really quick.  I have all of this lovely tahini that I made and while I love it in my salad dressing, I wanted to do something more with it.  I vaguely remembered a wonderful dessert thing that I had when I traveling through Turkey a few years back and I thought it was made with tahini.  So I did a little research and found out that yes, indeed, halvah is a simple, simple dessert made with just tahini and honey.  Yay!  This dessert is nutty(ish) and not too sweet – kinda’ just perfect.

Halvah

1/2 C raw tahini

4T honey or enough to make a doughy paste

raw cocoa powder

In a bowl, mix together the tahini and most of the honey.  I do it by hand, not too hard.  When the halvah dough is almost to a dough-like consistency, divide it in half.  (It should have the texture of peanutbutter fudge on a hot summer day.)   Add 1/2 t cocoa powder to one half and mix.  Taste.  Decide whether you want to add more honey or cocoa powder to achieve the right consistency.  It’s all in your personal taste.  To the other half, add a wee bit more honey.  In a pan lined with parchment or waxed paper, spread the plain halvah.  Then top it with the chocolate.  Put it in the fridge for at least an hour before serving.  I made mine up in a small bowl, and when it was turned out, it was lovely for company.  To serve, slice into small squares, like fudge. 

You can also mix it up by eliminating the cocoa and adding pistachios.  Enjoy!

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Last night I was missing the days when I used to have dessert for dinner, so I came up with this lovely meal.  I’m going to have to get a camera so you can see what all of these look like!

This pudding has an intense raspberry flavor and is not too sweet, so it’s best with lots of fruit in it.

Raspberry – Chocolate Pudding

1 young Thai coconut

1 1/2 C fresh or frozen organic raspberries

1/4 C honey

2 small handfuls raw organic cocoa nibs

3 C mixed fruit – mango, berries, banana all chopped up

In a blender, mix the raspberries, meat from the coconut, and the honey with enough coco water to make a pudding-like consistency.  I use a Vita-Mix, so even the seeds are pulverized.  By hand, add the cocoa nibs, so that they don’t get pulverized.

Pour over the bowl of mixed fruit and enjoy!

Serves 2

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Been playing around with my blog, changing formats, titles, etc, to better reflect who I am in this moment.  About a month ago, I switched to an all (okay, mostly) raw food diet and I’ve been loving it!  It’s helped me to focus on healthy eating habits, raised my energy levels, and enhanced my creativity in the kitchen.  Part of the raw foods lifestyle, though, does involve an exorbitant number of salads.  And my favorite salad dressing is Annie’s Naturals Goddess Dressing.  But while it’s now organic, it is not raw.  So, today I got out my mini food processor and created my own version!  Yummy!  Here’s the recipe:

Kip’s Goddess Dressing

1/3 C lite tasting olive oil

1/4 C tahini

2T Apple Cider Vinegar (unpasteurized) I use Braggs

1 1/2 T Nama Shoyu

Juice of 1 small organic lemon

1/4 t celtic sea salt

1 clove garlic (minced)

Put all ingredients in a small food processor or blender and mix.  Yay!  You can add some fresh parsley and chives to taste.

I must confess, I ate an entire head of Romaine lettuce with this dressing on it!

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