Raw Spiced Pear Cobbler. 

Scoop a a tablespoon or two on top of a bowl of oatmeal for breakfast!


Prep Time: 10 minutes


Total Time: 10 minutes


Ingredients:




1 ½ pounds (5-6 cups) of pears*, cored and cut into 1” chunks
2 tablespoons agave nectar (vegan) or raw honey (non-vegan) or maple syrup (not a raw sweetener but delicious!)
½ teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon ground ginger
½ teaspoon pure vanilla extract
1 cup dried unsweetened shredded coconut
½ cup walnut pieces or hazelnuts
½ cup pecan pieces
5 large medjool dates, pitted and chopped
1/2 teaspoon almond extract
½ teaspoon ground cinnamon powder
½ teaspoon ground ginger
Pinch of ground cloves
Pinch of grated nutmeg or mace
Pinch of sea salt




Preparation:


Gently toss the fruit with the agave, lemon zest and juice, ginger and vanilla extract. Divide the fruit amongst 4 dessert glasses (or place in a single 8” serving dish) and set aside.


Place the remaining ingredients -coconut, walnuts, pecans, dates, almond extract, cinnamon, ginger, cloves, nutmeg and salt- in a food processor and pulse the mixture until it is coarsely ground but still has texture.


Divide the mixture between the 4 dessert dishes, scattering evenly over the top to form a thick “crust”.


It can be served immediately or chilled.


Serves 4


*My preference is for the firm, flavorful and juicy Bosc or Anjou pear. If you want an extra juicy cobbler, add one or two Bartletts, which are very soft, super juicy pears. Copyright 2012 by Jen Hoy

Ingredients:

Crust

•  3 cups raw walnuts
• 2/3 cup raw cocoa / carob powder
• a pinch of sea salt
• 1 cup dates, pitted

Chocolate cream

• 1/4 cup honey (or any other healthy sweetener)
• 3 bananas, ripe
• 1/3 cup cocoa/carob
• 2 Tbsps psyllium husks

Garnishing and filling

• about 1 1/2 cups raspberries
• 5 tbsp dark chocolate flakes( I used 85% cocoa)

Directions:

1. Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
2. Divide the mixture in two and form two balls. Place these balls in the fridge.
3. Place the bananas, carob/cocoa, psyllium husks and honey in your food processor and mix well until you get a smooth paste.
4. Cover the cake form with a plastic wrap. Put one crust ball in your cake form and spread it evenly. Tip: Place a piece of plastic wrap over the crust and start pressing and spreading. This way it won’t stick to your fingers and you’ll manage to spread it evenly really quick. 
5. Spread some chocolate cream on top (6-7 tbsp). Sprinkle the raspberries and press them gently into the chocolate cream.
6. Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier this way and you won’t crush the raspberries.)
7. Add the remaining chocolate cream.
8. Garnish with raspberries and dark chocolate flakes.
9. Put in fridge for at least 2 hours before serving.

UPDATE – Raw Vegan Chocolate and Strawberry Cake

Compliments Ruxandra - Gurmadelle.

·         2 cups (8 ounces) raw blanched almond slivers

·         1/4 teaspoon salt

·         1 teaspoon dried dill

·         1 egg, whisked

·         2 tablespoons olive oil

Instructions:

Preheat oven to 350 degrees Fahrenheit.

In a food processor mix nuts, salt and dried dill until nuts reach desired consistency. For textured crackers, leave nuts in tiny pieces. For smooth crackers, blend until nuts reach a flour-like consistency.

Add egg and oil and pulse just until incorporated.

From here, you can shape the crackers in one of two ways:

For a thin, crunchy cracker flatten the dough between two sheets of parchment paper (sold in the same aisle as plastic wrap and aluminum foil) then use a rolling pin to get the dough as thin as possible. Remove the top sheet of parchment paper and set the other (with the dough on top) on a cookie sheet. Use a knife or pizza wheel to cut cracker shapes.

Or, for a thicker cracker with a rounded shape, wrap the dough in a large piece of parchment paper and shape it into a log about 9 inches long and 1-2 inches tall. Use a knife to slice thin pieces of dough into crackers. If the dough is too soft, put it in the freezer for 10 minutes, then cut.

Bake crackers for 10-12 minutes. Let cool completely before eating.

Follow the steps in the recipe and impress you taste buds!
Ingredients:

• 2 zucchinis, sliced into strips with a vegetable peeler
• 2 cups of washed bean sprouts
• 3/4 cup chopped nuts (almonds, or cashews)
• 1 small red pepper / capsicum, sliced into thin strips
  
• 1 small yellow pepper / capsicum, sliced into thin strips
• 4 spring onions chopped finely,
  
• 1 small mild chili, de-seeded and finely sliced
• 1/2 cup or more if desired of fresh chopped cilantro / coriander

Dressing

• Juice from one lime
• 1 tablespoon cold pressed oil (eg almond, olive, macadamia, avocado)
• 1/4 - 1/2 tsp sea salt
• 1/4 cup coconut milk
• 1 tsp coconut sugar
• 1 TBS of tamari sauce (wheat free soy sauce)
  

Preparation:

1. Combine the dressing ingredients in a glass jar with lid and shake
2. Prepare all salad ingredients and toss in a salad bowl
3. Pour dressing over salad and coat well
4. Serve for lunch or as an accompaniment to a main meal

Makes about 4 servings

Ingredients:

1 cup quinoa, rinsed well
1 small red onion, minced
1 ripe tomato, chopped
1 tablespoon minced parsley
2 ripe avocados
Extra-virgin olive oil
1 tablespoon lemon juice
Sea salt

Measure out one cup of quinoa, rinse well a few times under cold water, then combine with two cups of cold water, bring to a boil, then reduce to a simmer and cook with the lid on until done - this takes about 10 to 15 minutes. You'll know it's done when the water is no longer visible and you see a few holes in the bed of quinoa. Set aside cooked quinoa.

Heat 1 tablespoon of extra virgin olive oil or coconut oil over low to medium heat, add chopped red onion, then cook for 5 minutes to soften. Transfer cooked onion to quinoa in a large bowl.


Add chopped tomato, minced parsley, and sea salt, to taste.

Halve the avocados lengthwise and remove pits. Cube avocado by running your knife through the flesh, first vertically, then horizontally, all while the flesh remains in the avocado shell. Once cubed, use a large spoon to carefully remove each half of cubed avocado chunks, leaving clean and empty avocado half shells. Add the avocado chunks to the bowl of quinoa, then drizzle with fresh lemon juice to add tang and preserve colour. Give everything a gentle toss to evenly distribute avocado chunks.

Spoon quinoa and avocado stuffing into empty avocado shells and serve immediately.

You will likely have some of the quinoa stuffing left over - if you serve this up in regular old bowls, I don't think you'll be hearing any complaints. :) Chew well and enjoy with loved ones.

Compliments : Dr. Ben Kim