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Raw Carrot-Banana Cake

Have carrot pulp?  Make cake!

Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6

PRINTABLE VERSION

INGREDIENTS

*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmeg

METHOD

Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.

Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)

Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.

I made this incredible frosting and spread it on the carrot-banana cake.

This dessert was delicious!  Even the omnivore husband loved this raw, vegan cake!

Original post on JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter and Facebook.

Cucumber & Beet Noodle Salad with Avo-Hemp Dressing

With just one cucumber

and one beet

and an avocado, you can make this!

JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing (Raw)
Serves 1, generously

INGREDIENTS

*Half a large cucumber
*1 small beet
*1 avocado
*1/4 cup hemp seeds
*Juice of 1 medium lemon
*2 T coconut aminos
*1 small clove of garlic
*2 pinches of cayenne pepper
*1/4 cup filtered water (add more, if necessary, for desired consistency)

METHOD

Run the cucumber and beet through a spiralizer (I use a Spirooli Spiral 3-in-1 Slicer)

For the dressing: Add all remaining ingredients to a blender and pulse to desired consistency. Makes just over 1 cup.

Serve about 3 Tablespoons of the dressing over the cucumber and beet noodles.

Enjoy!

Original post on JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter and Facebook.

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