I made these caraway macaroons cookies for a class I taught at Whole Foods. They were a hit! Caraway and coconut are a tasty combination, they pair well together. The ground caraway seeds not only offer a delicious and unexpected flavor to these macaroons, they also offers nice color specs of light olive green to the creamy white shredded coconut. The recipe calls for dehydrating these cookies, but you can simply shape and serve – either way is good.

Caraway Macaroons

Enjoy these flavorful cookies with a cup of your favorite tea.

Combine the ingredients
Mix all ingredients in a mixing bowl. Optional: place the bowl with macaroon mix in the refrigerator to chill at least one hour.

Shape the macaroons
Using a measuring spoon scoop out about 1 tablespoon of mixture, for cookies into rounds, or a shape of your choice. Place the cookies on the dehydrator tray and place in the dehydrator.

Dehydrate for 2-3 hours at 115 degrees.

* Whole Foods carries coconut flour.

Text and recipes by contributing writer Rita Grohowski

If you’ve been thinking about incorporating more raw food meals into your diet, now’s a great time to get busy with all the different varieties of dishes you can create. More and more people are starting to realize the benefits of a raw food diet and are making the complete switch over.

You don’t necessarily have to only adopt a raw food eating plan, but even if you can make two or three of your meals a week raw, you’ll notice benefits. Before long it’s very likely that you’ll find yourself wanting to add more and more of these types of meals to your day as you’ll note the difference in how you feel.

Here are some delicious ideas to get you started.

Pecan Pie Crust

Eating dessert doesn’t necessarily have to be unhealthy if you plan your ingredients properly. This raw food dessert treat will become a mainstay in your menu planning after you whip it up one afternoon.

Ingredients

Begin by soaking one cup of pecans in the filtered water and then set aside. Then, in a 9-inch glass pie pan arrange one layer of the sliced bananas using up about 3 of the bananas total. Next, lay these banana slices in a spiral pattern with one slice overlapping the other slightly until you have covered the entire pan. Be sure that you also line the edge of the pie pan as well so that it’s fully covered.

Once this has been done, cut the papaya into small sections and layer this over the banana so it’s completely covering the total surface. Finally, top with the remaining bananas you have left to finish off the ‘crust’ of the pie.

For the filling, you are to blend the cup of soaked pecans as well as the dates, water, and vanilla bean. This should form a fine cream that has a somewhat sweet taste to it. Proceed to pour this cream layer over the fruit crust and put the pan into your dehydrator for 3 hours at about 95 degrees Fahrenheit.

In another small bowl, blend up the honey with a tiny amount of water and then gently toss together with the unsoaked pecans to coat. Once the pan has come out of the dehydrator, place this layer of pecans over the pie and chill for about sixty minutes before serving.

Hearty Buckwheat Porridge

Ingredients

First soak the ¼ to ½ cup buckwheat in one cup of filtered water and then soak almonds and cranberries in another bowl separately. Let sit for at least six hours or overnight. Then strain the buckwheat until it begins to release a clear liquid. Also drain and rinse the almonds and then strain the raisins in a colander, reserving the water that comes out. Next you are to heat up ½ cup of the filtered water on the stone for a couple of minutes until it’s hot to the touch but not boiling. Pour this water into the blender and add the rest of the ingredients. Blend up until a creamy texture has formed and then stir some of the water in to thin if necessary.

Spinach Caesar Salad

Finally, if you’re a big salad fan, you’ll definitely love this treat. It’s simple to prepare and is a great accompaniment to any meal you’re looking for.

Ingredients

Begin by first rinsing the spinach under running water until all leaves have been thoroughly cleaned. Next, after making sure there is no sand near the bottom of the roots use a salad spinner to dry and then place in a large goal. Tear the leaves up into bite sized pieces and then begin to grind up the pumpkin seeds.

Add these ground seeds to the spinach and then begin to toss well. Next, in a small bowl combine the two cloves of pressed garlic, lemon juice, Dijon mustard, olive oil, and salt and pepper to taste. Pour this over the spinach and then toss and serve.

So if you’re looking for some new recipes to try out, be sure to consider these. You’ll love the change of pace and be doing your health a very large favour in the process.

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I made this recipe last year around the time when pear come into season, and today for my niece and nephew. I love the combination chocolate and pear.

This chocolate mousse is spiced with allspice and cinnamon and paired with sweet fruity pear puree. The pear chip tops adds a bit of crunch which is a nice contrast to the smooth and silky mousse and puree.

Spiced Chocolate Mousse with Pear Puree

Mousse

Puree

Pear chips

Mousse
Blend the almonds with water in a high-speed blender until liquified. Strain the almond milk, then add the dates and remaining ingredients to the almond milk. Blend until smooth.

Puree
Blend all ingredients in a high speed blender until smooth.

Pear chips
Cut pear in half. Thinly slice with a knife or mandoline. Place pear slices on a mesh dehydrator tray. Dehydrate at 115 degrees for 6 hours, until completely dry and crisp.

Assembly
Pour the chocolate mousse into individual serving dishes filling each half way. Pour pear puree over the mousse filling to the rim of the dish. Garnish with a pear chips.

Serves 2

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Two weeks and two days until Christmas day. The countdown is on and so is deciding what to make for the day. Unlike my very modest no-fuss Thanksgiving dinner, this time I want a holiday spread of yummy food. Starting with dessert, I think two or three delicious raw desserts sound like a nice variety of sweets to share and end the holiday meal. Raw cookies will definitely make the x-mas menu. I thought a raw cheesecake would be great to serve, so when I saw this festive pomegranate cheesecake in the raw recipe book Sweet Gratitude, I knew I found the perfect holiday inspired cheesecake to make.

Pomegranate Cheesecake

“From Sweet Gratitude by Matthew Rogers and Tiziana Alipo Tamborra, published by North Atlantic Books, copyright © 2008 by Matthew Rogers and Tiziana Alipo Tamborra.

Reprinted by permission of publisher.”

Almond Crust

Add to food processor the nuts, salt, vanilla, half the amount of date paste, and any other ingredients the recipe may call for. Process all ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon. Repeat a few times until nuts are well broken down. Add remaining date paste and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.

Assemble the cheesecake pan with the bottom up [opposite the way it would normally be used with lip facing down]. This makes it much easier to serve. Lightly grease the entire inside of the pan with coconut oil. Distribute crust evenly on the bottom of pan and lightly compact by hand. Set aside until ready to be filled.

Pomegranate Filling

Add to blender all ingredients except the coconut oil and lecithin. Blend well until smooth and creamy. Stop blending and add the lecithin and melted coconut oil. Resume blending until oil and lecithin are well incorporated.

Assemble
Pour filling into springform pan with prepared crust. Place in freezer to set 1-2 hours or until middle of cheesecake is firm to the touch.

Garnish with pomegranate kernels and serve

Makes one 10-inch cheesecake

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There are those of us – the harried, overextended – who find the beginning of December to be life’s most trying time. The holidays are upon us and people are trying to cope with the endless tasks, list of things to do or buy, wrap, and take to the post office. This season I vow to dodge as much as the holiday madness as possible by keeping things simple and comforting as possible.

Speaking of comfort, comfort food is much sort after especially during this time of year [it seems to me]. When most of us think of comfort food, I seriously doubt if the first thing that comes to mind is “raw” food, yet raw food offers a variety wonderful fresh flavors and textures that can trigger those feel good memories. Take this recipe for example. I have been a big fan of pudding for as long as I can remember. I like to think of this recipe as one of my new comfort foods, raw vegan style. It’s simple to make and very flavorful.

The star ingredient is star fruit, a high water content fruit with a subtle citrusy and acidic flavor. Depending on the variety, star fruit can range from sweet to refreshingly tart. This pudding recipe has a nice thickness thanks to the natural pectin in the apple and pear. And the color, it’s like bringing a little sunshine into your home during the cold winter months.

Star Fruit Pudding

The exotic fragrance of star fruit and its succulent flavor will tantalize your taste buds. Star fruit is abundantly rich in vitamin C and fiber, as is the pear and apple in this recipe.

Add all ingredients to a high-speed blender [you can even use a food processor]. Blend until smooth and creamy.

Serves 2

Tips On Selecting And Storing Star Fruit

When purchasing look for firm fruit that has a bright yellow even color. Dark brown along the ribs is normal and an indication the fruit is ripe. Over-ripe star fruit will develop brown spots all over; similar to when a banana becomes over-ripe. Avoid fruits with shriveled brown ribs. Star fruit bruise easily, so handle with care.

Unripe star fruits are green or still have a green color on the ribs. To ripen leave out at room temperature, turning occasionally until the fruit has a fruity scent and the skin is yellow with light brown edges.

Use ripe star fruits within a few days of purchase or refrigerate unwashed in a plastic bag for up to one week.

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Once upon a time when I was about 8 years old I remember I didn’t care for chocolate, especially chocolate chip cookies. Imagine the shock of my friend’s mother who pulled out a batch of piping hot chocolate chips cookies only for me to refuse them. I’m sure she thought I was a strange child.

I made up for lost chocolate chip cookie eating time later in my teens years. No one had to twist my arm to eat them or other chocolate goodies. And, after I indulged, I became a balanced chocolate lover: I didn’t overindulge [ok sometimes] and I didn’t deprived myself [certainly not].

The crisp fall weather and the anticipated fun and festivities of the approaching holiday season puts me in a state of cookie nostalgia. I want cookies! Lots of them. In the coming days, weeks, and months, the dehydrator will get serious use churning out batches yummy treats – like this one.

Cacao Nib Carob Cookies

This recipe calls for ground *aat groats: whole grain oat kernels with the hull removed. You can find organic oat groats at health food stores or online.

Combine the ingredients
Place all ingredients in a food processor. Process until mixture forms into a ball.

Shape the cookies
Take 1 tablespoon of dough and roll it between the palms of your hands to form into rounds. Lightly coat a cutting board with coconut flour and place rounds on cutting board. Use the bottom of a small glass to press each round into flat discs or use the palm of your hand to flatten dough. Use a spatula to gently lift dough from cutting board and transfer to a dehydrator tray.

Dehydrator the cookies
Place the tray of cookies in the dehydrator. Turn cookies midway through dehydrating. Dehydrate 4-5 hours for softer cookies; 6-7 hours for crispier cookies.

Yield 16 cookies

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Continuing on with this month chocolate theme, I was inspired to make a chocolate flavored pudding to add to the growing list of chocolate recipes. Combining chocolate with coffee to get that mocha flavor sound like a good idea, but I didn’t use just any type of coffee. Teeccino, an herbal caffeine-free coffee alternative made from organic ingredients – carob, barley, chicory, almonds, dates, figs, and natural coffee flavor, was a smart choice. I have tried other herbal coffee brands, and had only heard of Teeccino. I was inspired to give it a try after reading about it on Kristen of Kristen’s Raw blog. I give her full credit for nudging me into trying it. Teeccino isn’t a “raw” product and you’ll have to brew the coffee. Once brewed measure out 1 cup of coffee and allow it to cool to room temperature before combining it with the other ingredients.

This version of raw pudding doesn’t call for nut or seed milk, but you could try substituting 1 cup of either the herbal coffee or orange juice, or 1/2 cup of coffee and 1/2 cup of orange juice, with your choice of nut or seed milk. I haven’t tried this myself, but I can image it would taste good. As for the chocolate in this recipe, I prefer the chocolate taste to lean on the bitter side, so I like to use less sweetener. Add more or less sweetness to your liking.

Making this pudding is so easy. Once the liquid ingredients are mixed in, the chia seeds gel and thicken, becoming reminiscent of tapioca. Chia seeds are rich in fatty acids, high in minerals, fiber, antioxidants, and omega 3’s.

This pudding is great served as breakfast or dessert.

Combine all the ingredients in a large bowl and stir until smooth and free of any lumps. Enjoy!

3 cups

* Available at most Middle Eastern Markets, online, and at some Whole Foods Markets.

Note: Dayna’s Market and ethnicfoodsco.com, two suggested online sources for Orange Blossom Water.

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This treat is ridiculously simple to make, yet it is absolutely elegant. Whole pears + raw chocolate = a winning combination.

Serve these decadent pairs as a snack or dessert. It’s like a spin on candied apples. On that note, chopped hazelnuts, pecans, pistachios, almonds, even raisin, goji berries, currents, sunflower or chai seeds would dress these up nicely if you want to add something extra.

The pears shown in the image above are juicy bartlett pears, but any variety of pear would work just fine. I will try the lovely Beurre Bosc pears next time. In fact, there are two I’m looking at in the fruit bowl and they sure look like they are begging to be dipped in chocolate.

Chocolate Sauce

This chocolate sauce recipe is taken from the chocolate sauce recipe I featured in Cacao :: Herb of the Month, and doubled.
Make this sauce ahead; keeps refrigerated up to two weeks.

Remove any labels, like the organic stickers, from each pear and rinse the pears with water. Chill pears in the refrigerator for about an hour. Meantime make the cacao sauce dip.

Blend all ingredients together in a food processor until smooth.

Makes 3/4 cups

Cover the pears with chocolate

Pour the chocolate sauce into a bowl that is deep enough to submerge a pear. Slice off the bottom to create a flat even surface. Take each pears by its stem and dip it into the bowl of chocolate covering as much of the pear with chocolate as desired, then place the pear on a small plate and allowing the excess chocolate to run onto the plate creating a pool off chocolate.

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