Tuesday, October 25, 2011

Raw Food Challenge Day 3!

A day full of delicious meals! Yum!

I started off my day with fresh juice and better than Starbucks Green Tea Latte! It is sooo creamy and smooth! Thank you Vitamix for making it possible to make raw lattes! Made with almond milk, matcha powder and dates

See the foam on top? mmmmmm...

I made Apple Pecan Caramel dipped Cinnamon Vanilla "doughnut" last night!  I think I have just created the best raw "doughnut" that I've ever tasted!!!.No flour and sugar, not fried or baked, full of protein, essential fats, and antioxidants, no crashing 20min later,and best of all, delicious. I can't possibly ask for anything more from a raw food diet! Recipe is at the end of this post :)

Apple Pecan Caramel Fudge ( I had leftover dip from the doughnut, so I turned them into fudge!)
Oh so delicious!

"Asian Stir Not Fried"- Bokchoy, shitake mushrooms, cabbage, carrots, sprouts and avocado in Ginger Sesame and Chili sauce served with Sprouted Buckwheat

And, finally, The Recipe for Apple Pecan Caramel dipped Cinnamon Vanilla "doughnut"


Cinnamon Vanilla "Doughnut"
  • 1 cup finely ground raw cashews
  • 1/2 cup almond pulp from making almond milk (make sure it is not very wet)
  • 1/2 cup coconut flour (some brands are not raw, check first). If you can't find it, try grinding dried shredded coconut with a coffee grinder/high powered blender until powdery, it will probably work well too.
  • 1/2 cup pitted dates
  • 2 tablespoons extra virgin coconut oil, melted
  • 1-2 teaspoons real vanilla extract (artificial ones are bad! Most of the fake ones contain propylene glycol, the icky chemical stuff in deodorants and anti-perspirant! )
  • 2-3 teaspoons cinnamon powder
  • 1/4 teaspoon sea salt
Caramel Apple dip
  • 1/2 cup extra virgin coconut oil, melted
  • 1/4 cup maple syrup at room temperature (or raw agave nectar if you're a really strict raw foodist, but maple has more flavour)
  • 1 apple, peeled
  • 2 tablespoons lucuma powder
  • 1 tablespoon ground raw pecans
  • lemon juice and cinnamon to coat apples

Cinnamon Vanilla "Doughnut"
  1. Chop the dates in a food processor until a sticky dough forms.(this makes it less likely to have large "unchopped" pieces of dates in your doughnut)
  2. Add in ground cashews, almond pulp, process until well combined. Make sure you don't keep the machine running for too long or it might heat the dough too much and cause the nuts to release their oils!
  3. Add in coconut flour, coconut oil, vanilla and cinnamon, process again until well mixed. The dough should look crumbly but will stick together when pressed.
  4. Form dough into whatever shape and size you desire. If you want Timbits, shape them into little balls :)  Put them in the fridge so that the dip will stick to them and harden/set quicker when you coat them. Optional: If you are lucky enough to have a dehydrator, I believe it will taste even better if you dehydrate it for maybe 2-3 hours, but it still taste superb just like that!
Caramel Apple dip
  1. Chop the apple into very small pieces in a food processor (or by hand). Pour into a bowl and toss with a pinch of cinnamon and some lemon juice to prevent browning.
  2. Put melted coconut oil, maple/agave syrup, lucuma powder, and ground pecans into the food processor and process until well combined. Pour into the bowl with apples and stir to combine. If you are not ready to use it yet, make sure to keep it warm so that it stays liquid (it thickens and hardens as it cools). A good way is to put the bowl in a larger bowl filled with warm-hot water.
When both elements are ready to go, simple put the whole doughnut into your bowl of dip, remove, put them on non-stick parchment paper, and lastly, let the dip harden in the fridge.

Freshly dipped!

You will probably have extra dip. Pour into any mold you like to make Apple Pecan Caramel Fudge! Silicon pan works best because they are non stick and pops off very easily! :)

Tada! Enjoy!

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