VIVA-Raw

Vegan Raw Food Recipes:

Ken’s Power Green Smoothie Recipe:

Green smoothies are  a staple in our household.  Ken generally makes a full Vitamix container of this in the morning and we drink at least a large glass of this for breakfast (sometimes more) and have some more at lunch time or at other times of the day.

3 cups water

3 large (or 4 small) bananas, cut up

1 apple (cored), cut up in four

1 tbsp. pumpkin seed

1 tbsp. flax seed

4 rounded tbsp. of hemp seed (approximately ¼ cup) *

1 slice of lemon (minus seeds, but including the rind if you’re using a Vitamix blender)

3 to 4 stalks of celery, cut up in bite size pieces *

Green leafy vegetable of your choice, torn or chopped up  – use small amount at first then build up to 4 cups (approximately a head of lettuce or half a bunch of kale)

2 to 4 cups of frozen fruit of your choice (berries, peaches, mangos)

Place ingredients in a Vitamix or blender and process not more than 30 seconds at a time.  Running blender too long at a time heats ups unit and wears out the motor in addition to destroying the healthful enzymes that provide us with nutritional and digestive benefits.

Discussion of Green Smoothie Ingredients:

Hemp Seeds: Hemp seeds offer a balanced and very desirable EFA (Essential Fatty Acids) ratio of omega 6 to omega 3.  The protein in hemp seed is also exceptionally high quality in terms of amino acid (AA) composition and protein structure, the latter affecting digestibility and utilization by the human body.  Hemp protein contains all of the essential amino acids in more nutritionally significant amounts and at a ratio closer to a “complete” source of protein (like meat, milk and eggs) than all other oil seeds except soy.

Celery: The minerals contained in celery juice make the body’s use of calcium more effective, balancing the blood’s pH.  It is also a great electrolyte source.

Green Leafy Vegetables: Quantity depends on choice (e.g. leaf lettuce, romaine lettuce, kale, chard, collard greens, other Chinese greens such as gai-lan or bok choy).  The darker the green, the better for you, but use small quantities at first and build up to about 4 cups (approximately a head of lettuce or half a bunch of kale).  Greens are an important source of vitamins, minerals and protein.

Raw Chocolate Pie:

This awesome raw chocolate pie was enjoyed by attendees at both the VIVA Earth Day Event and also the May VIVA-Raw Potluck and is included by popular request.   Thanks to Ken for providing this recipe.

The raw chocolate pie filling is a Chocolate Mousse recipe adapted from one found in Renee Underkoffler’s Cookbook “Living Cuisine”:

1 ¼ cups pitted dates

1 ½ tablespoon non-alcohol vanilla extract

2 – 4 tablespoon agave nectar

1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional)

3 avocados

1 cup raw cacao powder

zest of one orange (optional)

To prepare the chocolate mousse: Soak the dates in 1 ½ cups fresh water for 5-10 minutes to soften. Drain the soak water and set aside.

In a food processor, blend the dates, vanilla, zest and coconut butter or olive oil (if desired) into a smooth paste.  It may be

Necessary to add a few tablespoon of date soak water to blend smooth.  Cut the avocado in half.  Scoop the avocado into the food

Processor with the dates and blend until smooth.  Spoon in 1 cup of raw cacao powder and blend until smooth.

The raw pie crust is from a recipe found in Matt Amsden’s Cookbook “RAWvolution”:

2 cups raw almonds, finely ground in a food processor or coffee grinder

1/3 cup agave nectar

To make the crust: in a mixing bowl, combine the ground almonds and agave nectar and mix well
(can also be done via use of the food processor).  Press the mixture evenly into the bottom and sides of a 5 –inch pie plate.

To assemble the pie: place a layer of sliced banana coated with lemon juice on top of the crust (optional); Spoon the chocolate mousse into the pie crust and top with cut up fruit (i.e. strawberries,  blueberries or raspberries).

Mary’s Raw Cheese Cake

This was a favorite at past VIVA-Raw Potlucks!

Crust

2 c      cashews (or macadamia nuts)–not soaked

1/2 c   dates, pitted

1/4 c   dried shredded coconut

Process nuts & dates in food processor with s-blade.

Press coconut in bottom of 8- or 9- inch spring form pan to prevent cake from sticking. Follow with the nut mixture and also press down.

Cheese

3 c      cashews–soaked for 2 hrs & then towel dried

3/4 c   lemon juice (about 7 lemons)

3/4 c   honey or agave

3/4 c   coconut oil gently warmed & melted

1 t       vanilla or seeds of 1 vanilla bean

1/2 t    sea salt (opt)

1/2 c   water

Blend cashews, lemon, honey or agave and liquid coconut oil, vanilla, salt and water until smooth in food processor.

Adjust to taste. Pour mixture onto crust. Place in freezer until firm.

Remove cake from whole pan while frozen & place on serving plate. Defrost in fridge.

Sauce

1         bag frozen berries (straw-, black-, blue- or raspberries)

1/2 c   dates or agave (less for not so sweet)

Process berries & dates in food processor with s-blade until well blended (not in blender if using raspberries because seeds will become like sand). Serve sauce separate with cheese cake.

ENJOY!