SoulfullyRaw Sample Recipes





Sample Recipes Get a sneak peek at what's in store for you when you take a class from either of us here at SoulfullyRaw! OR when our upcoming recipe book comes out! "Mama Put Her Foot in 'em" Collard Greens by Jacki 2 lbs. Kale and collards (organic is best) red onion celery red bell pepper jalepeno (optional) 1 clove garlic Sea salt ¼ c. olive oil Juice of 3 lemons (or 6 TBS. of apple cider vinegar)Wash the greens and rinse them thoroughly. Chop the red onion, celery, and red bell pepper, jalapeño and garlic and put it aside until ready to add. Sprinkle a little sea salt on those veggies as well. Roll the greens up (you can do this with any size) and cut them into ribbons - this really makes a difference to me as they marinate. Add the juice lemon juice and mix all together with your hands. Finally, I add the other chopped vegetables, mix and then let them sit overnight; they will eventually look cooked in a day or so. ============= New and IMPROVED Peach Delight by Cherie If you like peach cobbler or pie, you'll love this living version! Crumbly Crust/Topping: 2 c. nuts of choice (I personally used a combination of almonds and walnuts) 1/4 c. raw agave nectar, honey (preferably raw) or soft, UNsoaked dates (preferably medjool) 1/2 c. ground oat groats or organic rolled oats (grind in Vitamix or coffee grinder) 1/4 tsp. sea salt 1 tsp. coconut oil (opt. but provides a slight "buttery" taste) dash or two of cinnamon Filling: 5-6 fresh peaches (can substitute with apples if peaches are not in season) 1 c. soaked and pitted dates (drained) 2 TBS. raw agave nectar or raw honey 2 tsp. cinnamon (or to taste) 1/2 tsp. sea salt 1/2 lemon, juiced 1/4 tsp. allspice (opt.) 2 tsp. coconut oil (opt. but provides a slight "buttery" taste) 1/2 - 3/4 c. water Crust directions - Place all crust ingredients in a food processor and pulse until crumbly. Move from processor to a bowl and set aside. Filling directions - Process all filling ingredients except the peaches (apples) into a creamy sauce using either a blender or food processor and adding small amounts of the water at a time to help it blend and get the desired consistency. Set aside in a bowl. Wash, peel and chop the peaches into desired size (cubes or slices) and mix with the sauce in the bowl. If using apples, peel and core the apples. *Optional step: Allow to marinate in refrigerator for at least 2 hours (overnight or 24 hours is even better!) This step (marinating) is optional, but makes the peaches soften up and absorb the flavors of the sauce better...but you can make this all at once without marinating and it's still good! Assembly - Sprinkle half of the crumbly crust mixture into the bottom of pie dish or pan of choice. Spoon the filling on top of the bottom layer of crust evenly. Sprinkle the remaining crumbly crust on top of the filling. At this point, you can either (if you have a dehydrator with removable trays that allow tall items to fit) put the whole dish into the dehydrator for an hour or two OR you can serve right away. Keep any leftovers in the refrigerator. You can also spoon out single servings onto dehydrator proctective tray (teflex, parchment paper, etc.) and warm in the dehydrator! Serving suggestions: Serve with Vanana-Banilla Ice Cream for pie ala'mode! ================= Vanana-Banilla Ice Cream* Make your peach delight ala'mode with this delicious, dairy-free confection! 5-6 bananas, peeled and then frozen dash or two of sea salt 1/2 - 1 tsp. vanilla 1/4 c. nut milk (recipe following this one) Blend all ingredients in food processor. Blend until the consistency of soft serve ice cream. Serve immediately. Variations: -Add nuts of choice and pulse chop -Add strawberries for strawberry ice cream or any other fruit of choice -Add carob powder for a "chocolate" ice cream =============== Nut Milk 1 c. almonds (or other nut - they all render a different flavor...Brazil nuts give a hint of a "coffee" flavor! I personally prefer a combination of cashews and almonds which produce a delicious "milk"!) 2-3 c. purified water (the less water, the thicker the drink) 1/2 tsp. vanilla dash or two of sea salt raw agave nectar or raw honey to taste Blend all ingredients in blender until well blended. Strain through a nut milk bag (or you can go to Home Depot or other hardware store and ask for nylon paint strainer bags). Save the pulp by freezing or dehydrating (then grinding to flour) for adding to cookie, grawnola or cracker recipes or use as an exfoliating facial/body scrub! Store the nut milk in an airtight jar in the refrigerator for up to 2 -3 days. Drink, enjoy with desserts, grawnola or use in recipes!