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Christmas/ GF, Vegan & Raw/ Holidays/Parties/ HOME/ Organizing/ RECIPES

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.


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GF, Vegan & Raw/ RECIPES/ Sweets

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.
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Drinks/ How-Tos/ RECIPES

6 Reasons Why You Should Drink Green Juice

mason jar of green juice surrounded by greens, parsley and broccoli

 


MY NAME IS TENIEL AND IM A CRAZY JUICER! ARE YOU?

Along with raw food I adore my green juice.
Juicing is part of my everyday routine. It would feel some what strange not to have my green juice in my day.
I have lots of reasons why I love to juice:
1. I find it refreshing
2. It helps me add so many extra greens into my diet
3. It easier on my digestion 
4. Its very alkalising  (very important)
5. Quick release of nutrients into my body
6. Recipe combinations are endless
I like too keep my juices as green as possible. By this I mean my juice is about 95% greens and the rest are spices and lemon.
This is the way I like to make my juices, as I don’t wont to overload on fruit sugars each day. (Fruit is great, but I don’t need them in my juice so why add it.)
 I understand my combinations are not for everyone. So adding an apple is a great way too add a little sweetness.
Pictured below are the typical ingredients that go into my green juice most days. 
  • Kale
  • Celery
  • dandelion
  • aloe leaf
  • cucumber
  • ginger
  • turmeric
  • lemon
woman drinking green juice and green juice ingredients
To make your juicers extend further and add extra nutrients I always add the following as a base for every juice I make

  • Lemon/lime
  • Celery
  • Cucumber
We have so many wonderful greens that are full of vitamins and minerals.
 So remember to think outside the box and add some different greens to your juices
You don’t always have to be stuck with kale or chard!
Here are some of the greens I like to rotate in with my juice
greens to juice, burnweed, dandelion, stinging nettle, marshmallow
Most kids love juice. So it’s a great way too sneak in some greens with fruit if you need to.
These days I do not need to sneak greens in. The kids see what goes in and they are fine with it as long as I add some
fruit to make it palatable for them. I often include an apple or pineapple along with celery, kale, lemon, ginger, turmeric and cucumber for them.
kids drinking green juice with green mustaches
Other great greens to add include:

  • Beet top greens
  • Radish top greens
  • Cilantro
  • Basil
  • Parsley
  • Aloe leaf

So If you don’t juice I hope I have inspired you to try it. Its a great way to get kids involved in the kitchen as they
love to help use the juicer and make something themselves with some supervision.

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GF, Vegan & Raw/ RECIPES/ Sweets

Raw Chocolate Hedgehog Balls

Raw chocolate hedgehog balls
 

 These delicious little balls of goodness not only taste great they are fast and super easy to make.

Its one of those recipes I often throw together at the last minute for unexpected visitors or to take to a friends
house.
All you need is a food processor and a few whole food ingredients.

Ingredient list for raw chocolate hedgehog balls
Raw Chocolate Hedgehog Balls
4 Fresh dates
1 teaspoon raw honey
Pinch of pink salt
1/3 cup each of macadamia nuts, walnuts & sunflower seeds
1 heaped teaspoon of peanut butter (home made is better) just straight peanuts
1 teaspoon of raw cacao powder
1 heaped teaspoon of crunchy buckwheat
Throw your dates in the blender first and blend with the other dry ingredients. Then add the wet ingredients, nuts and seeds.
I like to keep the nuts and seeds still quite chunky in these hedgehog balls. I love the crunchy texture. So do not over blend if you have a 
powerful food processor. Mine is very old and not the best chopper and dicer so it works in my favour for this recipe. 
The mix should come together and be easy to roll into small balls. Add some water if the mix is not coming together for you.
Store in the fridge. They won’t last long.

Teniel Moore writer of Raw Foods
Raw Foods Contributor

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GF, Vegan & Raw/ RECIPES/ Sweets

Creamy Chocolate Vegan Ice Cream

Creamy vegan chocolate ice cream.
Do you love indulging in ice cream but always feel guilty afterwards?
 
I never do when I make this ice cream. It satisfies every desire for that rich creamy chocolate experience.
 
I’ve eaten it for breakfast or just as a snack. Give it a go and guarantee your kids will love it also.
 
Best part about it, it’s so easy to make.
YOU WILL NEED:
 
Ice cream maker ( I use a cheap one I got for $30 ) 
Container to store the ice cream in
High speed blender ( I use vitamix )
1/2 small frozen avocado- does not need to be frozen.
1 can of  BPA free organic coconut cream 
pinch of good quality salt (never use table salt)
small capful of vanilla
1 heaped tbs of raw cacao powder ( add more if you prefer a stronger taste )
2 tbs of raw honey (this can be replaced with coconut nectar or maple syrup if you prefer and will make it vegan)

 

 
You will need to plan ahead when making this by freezing your ice cream bowl overnight. Unless you have a fancy ice cream machine that does not require this step. Also pop your peeled 1/2 avocado in the freezer to freeze.
 
MAKE IT:
 
Pop all your ingredients into a high speed blender and mix till creamy and all incorporated. 
Have a taste and adjust the sweetness to your liking. Try not to eat it all now because it is delicious just like this!
 
Liquid chocolate mix
 
Then simply pour your liquid chocolate mix into the ice cream maker as per your ice cream maker instructions and turn on. Mine takes 20 minutes. It then can be eaten straight away or if you prefer pop it into the freezer to firm up even more.
Making vegan ice cream
Creamy chocolate vegan ice cream
 
 
CHANGE IT UP AND ADD THINGS LIKE:
 
Nut butter
Pecans
Almonds
Macadamia nuts
Frozen banana
Ginger 
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GF, Vegan & Raw/ Healthy Eating/ How-Tos/ RECIPES

Do You Sprout?

Sprouted lentils

Sprouting is one of the cheapest, simplest and most nutritious foods you can eat. My favourite things to sprout are lentils, buckwheat, quinoa & mung beans. These have never failed me.
 
I know lots of people that do not sprout nuts and seeds simply because they think its too hard and don’t know where to start.
 
Well why sprout you may ask? 
 
Soaking softens the skin and begins the sprouting process, also soaking makes it so much easier for your body to digest the grains or seeds. Gas causing enzymes in legumes are released into the soaked water. (make sure to discard the soaking water)
 
When you sprout it truly increases the amount of nutrients in the food compared to the dried grain/nut/legume. When you sprout the vitamins minerals and protein increase.
And also the calories and carbohydrate content decrease. So its a win win all around. 
 
So now I’ve told you how super nutrient dense and good for you sprouting is, let’s find out how to do it.
 
What you will need:
 
~ Organic grain or legume of choice
~ A sterile large glass bottle with some fine mesh cloth to cover, or nut milk bag or sprouting jar
~Filtered water for soaking
 
So lets get started.
 
Soak your grain or legume in a large glass bowl or jar with heaps of filtered water. Cover and let sit on bench overnight. If you remember, its best to change thesoaked water at least once or twice. But this is not crucial.
 
The next morning you will need to drain the grains or legumes and rinse well. Drain the water away. Place them into your sprouting jar you have chosen to use pop a breathable cover over the top. You can use an elastic band to hold in place and set up on an angle to make sure all the water strains away. If you buy a  proper sprouting jar it will have an attachment that lets the jar sit up on an angle. 
 
These are mung bean sprouts soaked then rinsed and ready to sprout.
 
Bean sprouts
Now all you need to do is repeat the rinsing every 8 hours making sure to drain well each time. 
 
What I usually do is this:
 
 ~First rinse in the morning, then do another that night. 
~Repeat again in the morning and again at night. 
 
On the second or third day of doing this you will see gorgeous little sprouts growing. You can keep doing this process until you get the sprouts the length you like. It should take no longer than a few days. Once done do a final rinse and very good drain and store in the fridge. They will last around 3 days in the fridge.
 
These are mung bean sprouts after 3 days ready to eat or you could leave them another day if you like.
 
Mung bean sprouts
Here is some sprouted buckwheat. So easy to do and they grow the cutest little tails. I then dehydrate the buckwheat  till it goes crunchy and add it raw cereals.
 
Its great to add texture and crunch to the top of a smoothie. I also make my own buckwheat flour by grinding the buckwheat  up in coffee grinder. Then I have wonderful sprouted buckwheat flour ready to use in cooking.
 
Lentils and mung bean sprouts
Lentils and mung bean sprouts are great to snack they are crunchy and delicious. Throw them in salads on top of raw crackers and even in a green smoothie!
 
Mixed sprouted salad.
 
Mixed sprouted salad with almonds
 
Mixed sprouted salad
Mixed sprouted salad recipe
 
A selection of mixed sprouts and legumes
Mix in some  crunchy almonds (soaked and dehydrated if you can)
A generous drizzle of organic olive oil or organic flax seed oil
Pinch of Himalayan salt
Cracked pepper
Generous sprinkle of cumin powder
Generous sprinkle of cinnamon
Generous sprinkle of garlic powder
Generous drizzle of coconut nectar or maple syrup for sweetness
Generous sprinkle of kelp seasoning granules (optional)
Squeeze of lemon juice
Mix well and enjoy. Best eaten straight away.

 

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GF, Vegan & Raw/ RECIPES/ Sweets

Raw Chocolate Slice

Raw chocolate slice

Not many people turn down a piece of chocolate slice. Even though they say, “oh I shouldn’t ” but still take a piece and perhaps feel a little guilty afterwards.

Well, this raw chocolate slice is made from whole foods – no artificial junk in here. So go ahead indulge with no need to feel guilty about it.


This was one of the first raw recipes I came up with and it has always been one of my favorites. It’s easy to make with no oven needed. It will keep for ages in the freezer, but if you are like me it won’t last long! The freezer is where I like to store it, it can be devoured straight from the freezer. 

All you are going to need are the raw ingredients, a food processor, a container to put the slice in, and your fridge or freezer to let it chill.

Ingredients

6-8 Fresh medjool dates
¼ cup of sultanas (raisins)
1 cup of nuts plus a few extra to sprinkle on top of slice (they can be mixed nuts, I like to use macadamia nuts, Brazil nuts or walnuts)
pinch of good quality salt
1 Tbsp of melted coconut oil
1/3 cup of raw honey
2 Tsp of water
½ cup of raw cacao powder (different than cocoa powder, see *below)
1/3 cup of raw cacao powder for the icing


Directions


Place your nuts into your food processor and process until crumbly.
Add your dates and sultanas and process again. Now add to the mix your salt, cacao and raw honey and process till it starts to come together. If the mix is too dry add a little water a bit at a time till the mix sticks together when pressed into a ball. Press this mix into a small lined container. And pop in the freezer while you make the Icing.
Raw Chocolate Slice

For the icing add 1/3 cup of raw cacao powder along with melted coconut oil, raw honey and a pinch of salt to bring out the flavor. Process until it all comes together. If the mix is too thick add a little water to make it thinner. It should be a runny silky icing, which will firm up in the freezer.


Pour the icing onto the raw chocolate slice and sprinkle with crushed nuts. Pop back into the freezer till the icing firms up then slice and enjoy. This slice keeps great in the freezer if it lasts that long.

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So…got a chocolate craving?  What are you waiting for? Go make this slice and tell me how you like it!


*Organic Raw Cocao Powder is made by compressing raw cacao beans and extracting the fats. Raw Chocolate contains more than 300 nutritional compounds including: Iron, Magnesium, Potassium, Zinc, sulphur (the beauty mineral), Tryptophan (the love chemical), Anandamide (the bliss chemical), Phenylethaylamine (PEA, the joy molecule), Polyphenols (heart-nurturing), MAO inhibitor (appetite suppressant). 
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