The Raw Glow Blog

Category — Raw Food Recipes

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   No 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

Green Smoothie Recipe – with Spinach, Lime, and Avocado

green smoothie recipe spinach

Green smoothies are an everyday occurrence at my house. They are a quick and easy way to get your daily dose of greens, fruit, and water. Sometimes it can be challenging to come up with new and exciting green smoothie recipes, but I think you will be pleased with this tangy and creamy spinach, lime, and avocado green smoothie recipe below:

Spinach Green Smoothie Recipe

1 and 1/2 cups water or coconut water
1 ripe banana (fresh or frozen)
2 cups baby spinach
3 chopped and pitted mejidool dates (about 1/3 cup chopped dates)
1/4 Hass avocado (peeled and de-seeded)
1 whole lime peeled
1/2 teaspoon lime zest
pinch white stevia powder (or to taste)
3 cups ice (optional)

Blend all ingredients in a high speed blender until smooth and creamy. Serve immediately. Makes about 30 ounces. Enjoy!

For more green smoothie recipes click here.

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

♥,
C

enjoy free shipping with your vitamix purchase

January 28, 2014   No Comments

Raw Celery Soup – with Avocado

raw celery soup

I’m a huge fan of raw blended soups, maybe it’s because of my Spanish heritage and growing up on gazpacho, or maybe it’s because raw blended soups are so easy to make and digest.

Because of celery’s naturally salty flavor, it makes a great base for raw blended soups and avocado adds the creaminess. I hope you enjoy this raw celery soup recipe!

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

Raw Celery Soup – with Avocado

2 cups chopped celery
1 and ½ cups filtered water
½ large Hass avocado
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1-2 small garlic cloves (my husband likes more garlic, I like less)
1/2 teaspoon sea salt or to taste
1/8 teaspoon cracked black pepper or to taste

Add all the ingredients to a high speed blender, except the dill and chives, and blend on high until you reach a creamy consistency. Add the fresh dill and chives and pulse until the herbs are chopped into tiny pieces, but still visible. Makes about 2 cups total, serves 1 person.

Tips

  • Garnish with chopped vegetables and a sprig of fresh dill. You can use whatever vegetables you like, but I ended up using diced orange bell pepper and celery.
  • You will need to blend for quite awhile with a powerful blender like the Vitamix to get the desired creamy consistency; it will also gently warm the soup and bring it to room temperature.
  • If you don’t have a powerful blender you can actually peel the celery’s outer layer to remove some of the fibrous strands with a simple vegetable peeler.
  • I have seen raw celery soup recipes made with cashews instead of avocado (about a ¼ of a cup of raw cashews). I prefer avocado, because it’s lighter, but feel free to experiment.
  • Since I had dill and chives on hand for the soup, I ended up making some raw dehydrated zucchini chips that might make a good addition to serve with the raw celery soup.

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

♥,
C

enjoy free shipping with your vitamix purchase

January 22, 2014   1 Comment