As always, 100% organic, vegan, whole foods.
- 8 oz of coconut oil
- 1/2 cup powdered sugar
- 1 Tbl vanilla
- 1 cup pecans
- 2 cup flour
- 1/2 tsp salt
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3/4 cup olive oil1/4 cup lemon juice
2 Tbl. tamari
1 cup water
1/2 cup soaked sunflower seeds
1 cup hemp seeds
1 tsp. garlic
1 Tbl. chopped jalapeno
3/4 tsp. salt
1/4 tsp.black pepper
1 Tbl. dried dill
Blend the above ingredients well
Add
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
Blend well
enjoy
Tagged in: tamari , sunflower seeds , sauce recipe , raw recipe , parsley , olive oil , lemon juice , jalapeño , hemp seeds , garlic , dressing , dill , cilantro , black pepper
- 1/2 cup lemon juice
- 2 cloves garlic
- 1 jalapeno - remove seeds
- 1/4 cup ginger juice
- 1 cup water
- 2 Tbl. tamari
- 1 Tbl.. salt
- 1 Tbl. agave
- 1/2 bunch cilantro
- 1/2 bunch basil
- 1.5 cups almond butter (or peanut butter if you don't mind it not being raw)
Blend well in vita mix or high speed blender
Tagged in: tamari , sauce recipe , raw recipe , peanuts , lemon juice , jalapeño , ginger , garlic , cilantro , basil , almond butter , agave
This is a staff favorite!!
Use one 10 inch spring form pan
Process in Cuisinart food processor:
- 2 cups coconut flakes
- 4 oz. dates
- 1/4 cup lucuma powder
- 1/8 tsp. salt
- 1 tsp. vanilla
Pat into bottom of spring form pan
Blend in vitamix:
- 3 cups soaked cashews
- 3/4 cups coconut milk
- 1 cup agave
- 1 cup orange juice
- zest of one orange
- 3 TBL. vanilla
- 1/2 tsp. salt
Then add and blend :
- 1/4 cup lecithin
- 1/2 cup coconut oil
- 1/2 cup scented coconut oil
Chill overnight
Tagged in: vanilla , soy lecithin , raw recipe , orange , lucuma powder , dessert , date , coconut oil , coconut milk , coconut flakes , cashews , agave
Tagged in: soy lecithin , sauce recipe , raw recipe , nutritional yeast , lemon , garlic , chipotle , cashews
Ingredients
1/4 cup Lucuma powder
- 3 cups dried coconut flakes
- 1 cup coconut syrup/nectar
- 1 1/4 cup pecan flour (fine ground pecans- you can use a coffee grinder)
- 1 Tbl. Vanilla
- 1/3 cup Coconut Butter (melted)
- 1 1/2 tsp. Salt
Tagged in: vanilla , raw recipe , pecans , pecan , lucuma powder , dessert , dehydrator , coconut nectar , coconut flakes , coconut butter , back to basics recipe
Ingredients
- 1/4 pound whole dried hominy (pozole)
- 1 1/2 white onions peeled and halved
- 15 tomatillos (paper skin removed)
- 4 peeled garlic cloves
- 2 poblano chiles
- 1 serrano chile
- 2 Tbl. olive oil
- 1 cup coursely chopped cilantro
- 2 tsp. dried Mexican oregano
- 1 1/2 quarts vegetable broth
- salt and pepper
Tagged in: vegetable broth , tomatillo , soup , serrano chili , poblano chiles , oregano , onion , olive oil , garlic , dried hominy , corn , cilantro
According to the Mayan ethnologist,Dr.Alfredo Barrera Vasquez,the name for this dish is sikil (pumpkin or squash seed) and p'ak (tomato).
Sikil-p'ak is served in Yucatan today as a dip with fried or toasted tortillas.
Sikil-p'ak
1 1/4 cups pumpkin seeds
1 jalapenos (test for spiciness)
2 medium tomatoes
1 1/2 tsp. salt or to taste
2 heaping Tbl. chopped cilantro
2 heaping Tbl. chopped green onions
1 cup cold water
- In a frying pan toast pumpkin seeds until well browned. Cool.
- Directly over gas flame on stove toast chile and tomatoes until blistered.
- Use blender or vita mix to grind seeds.
- Add all other ingredients and blend.
- Serve room temperature as a dip.
Makes about 11/2 cups
Note: This dish may be made raw by combining all ingredients raw in blender.
Tagged in: tomatoes , tomato , sauce recipe , pumpkin seed , jalapeño , green onion , cilantro , appetizer
This recipe is brought to you by Chandra Gilbert, our Director of Operations. She is one of the lead Chefs behind the menu at Café Gratitude and Gracias Madre, and she happens to love a good cleanse as much as a good meal. Here is her favorite avocado smoothie recipe for you to try at home!