GF, Vegan & Raw Archives • Page 4 of 11 • New Nostalgia

Golden Milk

{post by our Contributing Raw Foods Author, Teniel Moore}

I know when its cold outside, you want something delicious, sweet & hot to warm you on the inside and make you feel good.

You might reach for a hot chocolate full of processed sugar & artificial flavors & sweeteners.

Next time you fancy a comfort drink why not try my golden milk. This is delicious creamy & full of warming spices that not only taste yum but are so good for you.

Did you know that turmeric is a natural anti-inflammatory and a great antioxidant? I have it fresh every day in my green juice.

Studies are showing it helps reduce the oncoming of Alzheimer’s disease. Helps fight cancer and so many more benefits. So why not try and include it in your diet?

Now let’s get making this delicious milk.

Golden Milk

Cook Time

10 mins

Recipe Type: Brunch

Servings: 1

Ingredients

1/2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp maca powder optional
1 - 1 1/2 cups coconut milk or milk of your choice
3 - 4 drops stevia or add sweetener of choice

Optional Add Ins

fresh vanilla beans
pinch of himalayan salt
cardamon pods

(all organic ingredients if possible)

Instructions

Warm your coconut milk on the stove on a low heat.
Add in your spices and stevia and continue to stir with a wooden spoon or whisk until the spices are well combined and the milk is hot.
Pour into your favorite mug and enjoy.

I really hope you enjoy this golden milk as much as I do.

Cheers to delicious health.

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Teniel Moore | Raw Foods Contributor

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Raw Gingerbread Cookies

by Teniel Moore {raw foods contributor}

Who doesn’t love a gingerbread cookie at this time of the year?

To me the smell and spices of gingerbread reminds me of Christmas.

I have a wonderful easy raw gingerbread recipe for you that is made from all wholesome ingredients. Nothing highly processed or artificial.

A cookie you don’t have to feel bad about eating. Sounds good to me! This recipe does require a dehydrator. But don’t despair if you don’t have one. This cookie dough is good enough to eat raw.

Here are the delicious ingredients:

How to:

Raw Gingerbread Cookies

1 cup almond flour

1 cup oat flour

1/2 cup coconut sugar

2 tsp freshly grated ginger

1/4 cup coconut nectar

2 tsp black strap molasses

1 tsp ground cloves

1 tsp cinnamon

1 tsp salt

1/4 tsp nutmeg

Make your own almond and oat flour by grinding nuts and oats in a coffee grinder.

Place all the dry ingredients into a food processor and blend, then add the wet ingredients and blend. Mix should come together in a ball.

Put mix on dehydrator sheet and roll out with your hands. Mix will be sticky. Cut into any shape you like. Makes approximately 16 circle cookies.

Dehydrate on 105 for at least 6 hours, then take off the dehydrator sheet and continue to dry on trays until dried through. Usually it will take at least12 hours or more. Keep in the refrigerator.

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Your mix should come together into a ball in your food processor. It will feel a little sticky but should be firm enough to hold together & ready to be rolled out onto your dehydrator tray.

You can make the cookies just oval shapes, but I love to make stars, large gingerbread men or Christmas trees. Have fun & make use of your Christmas cookie cutters while in the festive season.

Remember these cookies are not going to rise or change shape so they can be placed very close together on your dehydrator tray.

These cookies go nice with a glass of home made almond milk. A good treat to leave out for Santa this Christmas eve.

Raw gingerbread cookie dough tastes great raw too. So if you don’t have a dehydrator then simply roll the dough into balls and enjoy. I also love to crumble up some gingerbread cookies and top it onto some home made gingerbread ice- cream.

I hope you enjoy these cookies just as much as I do.

Don’t Forget To Pin It!

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Raw Foods Contributor

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Amazing Apple Pie Bites

I had 2 weeks worth of delicious meal brought to our home while I was We were so spoiled with great food, and these Amazing Apple Pie Bites were one of my favorite food items brought.

My friend Andrea brought a great meal for us. She made us Rachel Rays Italian Sub Stoup. The flavor of this stoup was SO good. It has been forever since I have had an Italian Sub, and this soup tasted just like one. Andrea used ground beef instead of sausage, and did not use as much meat as Rachel does in the recipe. She also skipped the garlic toast floaters and brought us some Beer Bread instead. She brought the soup in a crockpot and cooked/kept the pasta separate until ready to serve. She also brought us a simple cinnamon apple salad, which I will write about soon. It was all so yummy.

On to the Apple Pie Bites! They are so healthy, a nice protein snack, and really, really good. I froze half of them and let another girlfriend of mine taste them when she came over. She LOVED them and could not believe they were sugar free. The dates make them a nice sweet treat, and the dried apple gives them a great texture and amazing REAL apple flavor. There is just the perfect amount of cinnamon added. They are truly the perfect treat.

I was sound asleep when Andrea delivered the meal, but my 3 girls couldn’t stop talking about this little cutie, Andrea’s little helper/delivery boy. How cute us he? He melts me every time I see him, and the way my girls were gushing about him, I know he had that affect on them, too!

Amazing Apple Pie Bites {from Our Paleo Life}

1 cup pecans
1/2 cup almonds
1-1 1/2 medjool dates, pitted (about 10-12 dates)
3/4 cup dried apple slices (not apple chips) (no sugar added)
1/2 tsp cinnamon
pinch of sea salt

1. Combine all ingredients in the order listed, in a food processor.

2. Process until mixture resembles coarse gravel.

3. While the processor is running, add a thin stream of water, about 1 tsp, maybe less depending on the moistness of your dates.

4. Stop the processor and check the consistency of the mixture. If it sticks together when you smush it, then you’ve got the right consistency. If it’s still crumbly, add more water. You don’t want to add too much water because the bites will be too sticky.

5. When you’ve go the right consistency, roll mixture into tablespoon-size balls.

6. Store in an airtight container in the refrigerator for a week or so. Can also freeze them.

Brunch/ GF, Vegan & Raw/ HOME/ Organizing/ RECIPES

Chia + A Recipe For Sugar Free Creamy Chia Cup

by Teniel Moore {Raw Foods Contributor}

I love chia seeds. Do you?

Not only are these tiny seeds full or protein, omega 3 and loaded with vitamins minerals and antioxidants, they are also extremely versatile and a great staple in my cupboard always.

Here are a few of the things I do with my chia seeds:

~I add it to bread mixes

~I make raw chia crackers

~I use it as an egg replacement in my cooking

~I make chia cereal

~I add it to smoothies

~I grind them and add to raw goodie balls

But today I want to share with you my latest flavour combination and addiction.

Sugar Free Creamy Chia Cup

Ingredients:

1 – 2 Tablespoons of chia seeds

9 or more Tablespoons of almond milk (add more if needed as the seeds swell)

1 Tsp of raw maca powder

1 Tsp of unhulled tahini

1 Tsp of sprouted crunchy buckwheat (optional)

1 Tsp of cacao nibs

dash of cinnamon

few drops of stevia to taste

Get yourself a pretty cup or bowl and mix all these ingredients together. Keep stirring well so that all the chia seeds get mixed around and the tahini and stevia gets evenly distributed throughout.

Set in the fridge for at least 10 minutes. If it needs more liquid simply add more almond milk and stir again. This is a great recipe to make up the night before and can be a very sustainable breakfast on the go.

Before serving you can add some more cacao nibs, buckwheat cinnamon & tahini purely to make it look pretty. Grab a spoon and enjoy.

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My son loves his chia seeds with grated apple and raw honey or blueberries and mango. He sometimes takes it to kindergarten for his lunch. Any chia cereal combination makes a great portable snack.

I hope you enjoy making this fast simple and nutrient dense snack just as much as I do.

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Raw Foods Contributor

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Sugar Free High Raw Chocolate Mint Bars

by Teniel Moore {Raw Foods Contributor}

Do you love chocolate & Coconut?

I’ve got a yummy little raw treat that you can devour straight from the freezer.

In Australia we have biscuits called Mint Slice (you call them cookies we call them biscuits). I’m not sure if you have mint slice in America, but I’m sure you have something similar.

These little raw treats remind me exactly of those biscuits. Except my version is not filled with refined sugars and preservatives. In fact my version does not even contain sugar! Extra bonus!

Ingredients for Coconut Base: All organic if you can

3/4 Cup shredded coconut (make sure to buy no added sugar coconut) add a little more to make it go further if you like. I often do.
Stevia drops to taste
1/4 Cup of melted Coconut oil
1 Capful of peppermint oil (I use the organic frontier brand this oil is the only thing that makes these bars not 100% raw. But the peppermint oil is what makes the slice what it is. So don’t skip this part)
1/4 Heaped cup of cashews

Ingredients for chocolate coating: All organic if you can

1-2 Tbs of Raw cacao powder
Approximately 1/4 cup of coconut oil
Stevia to taste

The quantities for this chocolate coating is really a huge guesstimate! I never measure this part I’m sorry. Just add as much of each to give it a smooth silky consistency not too runny but not too thick. You need this to coat the bars nicely.

Directions

Blend your cashews and coconut together in a high speed blender till well combined and broken down. Next add your coconut oil stevia and your peppermint oil. Taste as you go and add more stevia or peppermint oil if needed.

Now take your mixture about a table spoon at a time and mould into the shape you like. I choose to do bars but round patties would work well also.

Line your bars up on a lined container that will fit in your freezer.

Pop your bars into the freezer for at least 20 minutes to firm up while you make the chocolate mixture.

To make the chocolate mix together your melted coconut oil, stevia & raw cacao powder till silky and smooth.

Dip your frozen bars into the chocolate mix till evenly combined and well covered. Pop back in the freezer to set. You can repeat this process again to make sure you have a nice thick coating on your bars.

Store your mint bars in the freezer. They should keep for months but I’ve never tested that theory in my house, as they don’t last very long.

{pin it, please?}

I hope you enjoy this recipe and go make them for your self.

I would love to hear your comments and feed back.

GF, Vegan & Raw/ RECIPES/ Sides

Kale Slaw With Curried Almond Dressing

kale slaw with carrots, almonds, dried apricots and sliced apples

I’m always looking for ways to get my greens in, especially kale. Kale is an amazing, nutrient rich food. On Dr. Furhman’s Nutrient Density Score, Kale gets a whopping 100%. This means Kale is an incredible “nutrients per calorie” food.

This Kale Slaw with Curried Almond Dressing was such a refreshing way to eat kale. I usually put kale in my green smoothies or make kale chips, but I wanted delicious way to eat it raw. I certainly found it!

What makes this slaw so special is the dressing. It really brings this slaw to life–DON’T SKIP IT!

The dressing recipe caught my eye because it does not use oil. Love that! It uses the natural oils in the nuts as an emulsifier. I’m getting more and more into homemade salad dressings that use nuts in place of oil, especially now that I have a Vitamix blender that can pulverize those nuts into the smoothest of dressings.

The dressing is a snap to whip up. It takes just minutes. So creamy!

Almond curried salad dressing and kale salad

I had quite a bit of dressing left over, and used it as an awesome vegetable dip.

Isn’t that that salad so pretty? I used my favorite mandolin slicer for the apples and carrots. It is one of my most used kitchen utensils because it is so fast!

I changed the original recipe up a bit, using the fruits I had on hand. The apples & dried apricots make this a nice, hearty fall salad. It would be a beautiful addition to your Thanksgiving menu.

homemade dressing poured over kale salad

The dressing is luxurious. No one would ever know that the only fats are healthy ones from the nuts. It does not a strong curry taste, so even those who are not big curry fans just might like this dressing.

Something I love so much about kale is how it holds up to dressing. You can store this for days and the leaves will not get soggy. It makes a big batch, and after we had it with a pasta dinner, I ate the leftovers for lunch for several days.

Kale Slaw With Curried Almond Dressing
via Let Them Eat Vegan

Kale Slaw

1 apple sliced & tossed in 1 tsp of lemon juice
2 1/2-3 cups julienned kale (leaves cut/torn from stems and stems discarded)
1 cup sliced cherry tomatoes
1 1/2 cups sliced or grated carrot
1 apple sliced & tossed in 1 tsp of lemon juice (could use clementines instead)
1/3 cup dried apricots, cut into bite-sized pieces (could use dried cranberries instead)
1/3 cup sliced almonds
Extra salt & pepper

Place all ingredients into a large bowl. Toss to combine. Add Curried Almond Dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds and extra salt and pepper, if desired.

Curried Almond Dressing

1/2 cup raw almonds
2 1/2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup or agave nectar
2/3 cup water (or more to thin as needed…see note.)
1 very small clove garlic
1 teaspoon freshly grated ginger
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
1/8 teaspoon curry powder, or more to taste (see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1/2 cup of the water) until very smooth. (A high-powered blender such as a Vitamix works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer. ) Add additional curry to taste, and additional water to thin as desired.

Note: 1/8 rounded teaspoon of curry powder in this dressing makes for a very muted flavor, but if you love curry, use more.

Note: Adjust water according to you tastes. If making this as a vegetable dip, use less water.

kale salad with almond curry dressing picture collage for Pinterest

Drinks/ GF, Vegan & Raw/ RECIPES

Back To School Gluten Free Recipes

As summer is coming to a close, kids are starting to go back to school and lives start to resume their normal stream of busy-ness. Instead of cramming your kids full of things they don’t love, why not try

to tempt them with these healthy gluten free treats? They are chalked full of nutrients (well, minus the pop tarts, but I couldn’t resist!) and are filling as well as energy boosting.

Chard and Peach Smoothie– This chard and peach smoothie is the perfect after school treat for the kiddos. It’s creaminess is due to the peanut butter as well as the frozen bananas that make up it’s base. Adults and kids alike will love this morning or afternoon treat!

Chia Seed Jam– We have fallen head over heels in love with this chia seed jam over at our house. It’s given us the ability to stop buying jelly, and start using fresh veggies and healthy sugars for our own jam! The chia seeds are nature’s energy kicker, and will give your kiddos the brain food they need to make it through their long school days.

Gluten Free Poptarts– I really can’t say that these guys are healthy, BUT they are gluten free!! Thanks to Pillsbury for finally coming out with a great gluten free pastry crust, you can make those pop tarts your kids have been missing. This would be a great Saturday morning treat for your family.

How is your family adjusting to the back-to-school craziness?

Do you have any go-to recipes that get you through the school year?

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Meghan Newsom

Health & Gluten Free Contributor

Meghan’s site: eat.live. make.

You can follow her here:

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