The Raw Glow Blog

Category — Raw Food Recipes

Raw Food Vegan Salad Dressing – Low Fat

raw vegan salad dressing

Most raw food salad dressing recipes usually contain nuts or oils. This raw food vegan salad dressing recipe uses mango and peppers for a sweet and spicy salad dressing that is guaranteed to jazz up your salad without adding a lot of fat.

Make sure that you use a ripe mango and feel free to experiment with different seasonings and adjust them to your liking.

For variety, you can substitute the mango for the same amount of ripe papaya.

raw food salad dressing

Mango Lime Cilantro Low Fat Raw Food Vegan Salad Dressing #1

1 cup chopped mango (about 1 ripe mango)
1 cup chopped red bell pepper (about 1 red bell pepper)
1 tablespoon lime juice (juice from about 1/2 a lime)
1 tablespoon chopped cilantro
1 teaspoon chopped jalepeño pepper (no seeds)

In a high speed blender blend the mango, red bell pepper, lime juice, and jalepeno pepper until completely smooth. Then add the cilantro and pulse a few times until the cilantro is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.

Here is one more low fat dressing recipe for variety. Both are delicious!

raw vegan salad dressing #2

Mango Lemon Dill Low Fat Raw Food Vegan Salad Dressing #2

1 cup chopped mango
1 cup chopped English cucumber
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 clove raw garlic

In a high speed blender blend the mango, cucumber, lemon juice, and garlic until completely smooth. Then add the dill and pulse a few times until the dill is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.

raw food salad dressing #2

Here is a short video where I make the mango, lemon, dill salad dressing.

If you can’t see the video below click here to access the video.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Do you have any low fat raw food vegan salad dressing recipes? Please share them in the comment’s section below.

♥,
C

enjoy free shipping with your vitamix purchase

February 13, 2014   No Comments

Easy and Healthy Frozen Banana Ice Cream – with Carob Sauce

Healthy and frozen banana ice cream is one of life’s simple pleasures. This easy banana ice cream recipe uses just two ingredients: frozen bananas and vanilla bean seeds. Keep a batch of this “no guilt” frozen treat in the freezer and enjoy it all year round!

I also included a recipe for a strawberry and carob sauce if you want to get fancy and dress up your banana ice cream. I think you’ll enjoy both sauces, but I’m really excited about the carob sauce because even my husband (who is not a fan of carob) said it was better than chocolate sauce! Trust me, you’re gonna love it!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

healthy frozen banana ice cream

Easy Banana Ice Cream

4 large bananas (cut into coins and completely frozen)
Seeds from 2 vanilla beans (optional)

Process the frozen bananas through either the Omega 8006/8004 juicer or the Champion Juicer with the blank screen, or use a food processor.*  Let the banana ice cream soften a bit and then stir in the seeds from the 2 vanilla bean pods. Serve with homemade strawberry or carob sauce (recipes below). Makes 2-4 servings. Keep in the freezer.

*If you don’t have a masticating juicer you can use a food processor with the S-blade. Just make sure to scrape down the sides often, and you might need to add a small amount of liquid for it to blend thoroughly.

carob sauce

Carob Sauce

1/2 cup coconut water (or your favorite non-dairy milk)
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
2 tablespoons carob powder
1 tablespoon almond butter
1 tablespoon coconut oil
1/4 teaspoon cinnamon powder
seeds from 1 vanilla bean
dash sea salt

Blend all carob sauce ingredients in a high-speed blender until you get a creamy consistency. Makes about 1 cup of carob sauce.  You can drizzle the carob sauce over ice cream or use it as a dip for fresh fruit. Makes about 1 cup carob sauce. Will last a few days in the fridge.

*You can replace the carob powder with coco powder if you prefer.

Strawberry Sauce

2 cups halved fresh strawberries
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
seeds from 1 vanilla bean (optional)
squeeze fresh lemon juice (optional)

Add all ingredients to a high-speed blender and blend until smooth and creamy. Use this strawberry sauce over ice cream, hot cereal, or in yogurt. Makes about 1 cup strawberry sauce. Will last a few days in the fridge.

Here is a quick video of me making the frozen banana ice cream with the Omega 8006 juicer:

*If you can’t see the video below, click here to be directed to the video.

Resources

Thank you for visiting the Raw Glow Blog, if you liked this healthy frozen banana ice cream recipe with strawberry and carob sauce please “like it” below. Comments are always welcome.

♥,
C

 

February 12, 2014   No Comments

Raw Vegan Parsley Pesto

vegan parsley pesto

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

Today I share with you a simple recipe for vegan parsley pesto. Parsley is the world’s most popular herb and one of my favorites. It’s an excellent source of vitamin K and vitamin C as well as a good source of vitamin A (beta-carotene), folate, and iron.

If parsley is not your favorite herb, feel free to use another. For vegan pesto you can also use any type of herb you like or a combination of herbs and greens. Some of the herbs and greens you can use to make vegan pesto are: parsley, basil, cilantro, mint, spinach, arugula, and stinging nettles. I also like to add raw or sun dried tomatoes and raw red bell peppers occasionally.

For vegan pesto, you can also use different types of nuts, such as pine nuts, walnuts, pecans, pistachios, cashews, Brazil nuts, almonds, hazelnuts or macadamia nuts.

I also like to use a little bit of nutritional yeast, chickpea miso paste, and lemon juice to get a cheesy flavor without using cheese.

Most pesto recipes call for a lot of oil, but I prefer to use the oil sparingly to save on the fat calories. Feel free to add more oil to your liking.

I made this raw vegan parsley pesto in the food processor with the S-blade, but you could also use a high speed blender.

Feel free to use it as a dip for veggies or if you have a spiral vegetable slicer you can pour it over a nice plate of raw zucchini pasta or your favorite gluten free pasta. Enjoy!

vegan pesto

Vegan Parsley Pesto

1 cup tightly packed flat leaf parsley
1 cup chopped red bell pepper (orange or yellow bell pepper are fine too)
1/2 cup shelled raw walnuts
1/4 cup extra virgin olive oil
1-2 cloves raw garlic
2 tablespoons nutritional yeast (optional)
2 tablespoons fresh lemon juice
2-3 teaspoons chickpea miso* (by Miso Master)
1 teaspoon fresh lemon zest
1/2 teaspoon paprika powder
1/8 teaspoon cayenne powder
1/8 teaspoon fresh black pepper or to taste
sea salt (only if needed, miso should be salty enough)

Add the raw garlic cloves to an empty food processor with the S-blade and run on high until the garlic is minced. Add the rest of the ingredients except the olive oil and run on high until the ingredients blend together. While the food processor is still running, slowly drizzle the olive oil through the chute. Taste and adjust for seasonings. Store in an airtight container in the refrigerator. Will keep in the fridge a few days. Makes just over a cup of vegan parsley pesto.

*If you don’t have chickpea or another mellow sweet miso, you can use about 1/2 teaspoon sea salt instead.

  • You can get organic farmer direct walnuts here.

raw vegan parsley pesto

Thank you for visiting the Raw Glow Blog, if you liked this raw vegan parsley pesto recipe please “like it” below. Comments are always welcome.

♥,
C

Learn How to Make Pasta Out of Vegetables

February 5, 2014   2 Comments

Raw Walnut Date Bars

raw date bars

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

What inspired these walnut date bars was some ripe pears on my counter that were just on the verge of becoming overly ripe. I decided to dehydrate them before they went bad and add then into a raw date bar recipe. (I have also seen dehydrated pears at the grocery store, if you don’t want to make your own.)

I also wanted to take advantage of the nutritional benefits of walnuts. Walnuts are full of anti-inflammatory and antioxidant phytonutrients and are an excellent source of those heart healthy hard to find omega-3 fatty acids. They also have an excellent ration of omega-6 to omega-3 fats: 4:1. So if you haven’t added walnuts to your dietary routine, I highly suggest you start. You only need to eat 1 ounce or about 7 walnuts a day to start benefiting from this highly nutritious nut.

The raw walnut date bars turned out really yummy, with the just the right amount of sweetness. I don’t usually have tea parties but if I did, I would surely serve these raw date bars!

walnut date bars

Raw Walnut Date Bars

1 cup shelled raw walnuts
3/4 cup Mejidool dates, pitted, chopped, and packed tightly (about 7 mejidool dates)
½ cup dried pears, chopped, and packed tightly
½ cup shredded coconut
1 tablespoon raw honey (optional)
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
½ teaspoon cinnamon powder

In the food processor with the S-blade add the dates and dried pears and process on high until a sticky paste is formed. Then add the rest of the ingredients, except for the shredded coconut, and process until the walnuts are finely chopped. Press the mixture into a shallow dish (I used a small glass lasagna dish that I “oiled” with some coconut oil) and top with the shredded coconut. Cut into bars and refrigerate or freeze for a few hours before serving. Makes 6 bars.

  • You can get organic farmer direct walnuts here.

Thank you for visiting the Raw Glow Blog, if you liked the raw date bars please “like it” below. Comments are always welcome.

♥,
C

Excalibur America's Best Dehydrator

February 5, 2014   No Comments

Raw Chia Seed Pudding – With Mango and Cardamom

raw chia seed pudding

This raw chia seed pudding recipe uses cardamom: a sweet, spicy, and aromatic Middle Eastern spice which pairs perfectly with mango in this delicious chia seed pudding. If you have never used cardamon before, I think you will be pleasantly surprised. You can use it like you would cinnamon, but use less because a little goes a long way.

Chia seeds are pretty popular these days. They are getting famous for their high omega 3, protein, and fiber content. The combination of protein, fiber, and the gelling action of the chia seeds when mixed with liquids creates a satiating and satisfying tapioca like pudding, with no dairy or cooking required.

This raw chia seed pudding recipe is a favorite at my house and I hope you enjoy it as much as we do!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

chia seed pudding recipe
Raw Chia Seed Pudding – With Mango and Cardamom

1/2 cup raw cashews
1 and 1/2 cups water or coconut water
2 cups chopped fresh or frozen mango (peeled and de-seeded)
2 tablespoons raw honey or other sweetener of choice
1/4 teaspoon cinnamon powder
1/8 teaspoon cardamom
Seeds from 1 vanilla bean (or one teaspoon non-alcoholic vanilla extract)
2 pinches white stevia powder or to taste
1/4 cup whole chia seeds

Blend cashews and water (or coconut water) in a high speed blender until you make cashew milk. [You can also use 1 and 1/2 cups of any other type of milk you enjoy (almond, rice, soy . . .) if you do not want to use cashew milk in this recipe.]

Add the rest of the ingredients, except for the chia seeds, to the blender with the cashew milk and blend until completely smooth. Taste and adjust sweetness or spices to your liking.

Pour the liquid mixture into a medium sized bowl and add the 1/4 cup of the whole chia seeds and stir well. Let the pudding thicken up in the fridge for at least 3 hours before serving. If you can, you may want to stir the pudding every hour or so to make sure all the chia seeds get hydrated.

Serve with chopped fruit and a small garnish of basil or mint. Makes 4-6 servings.

Resources

Thank you for visiting the Raw Glow Blog, if you liked this raw chia seed pudding recipe please “like it” below. Comments are always welcome.

♥,
C

enjoy free shipping with your vitamix purchase

January 28, 2014   2 Comments