Eating Healthy Tastes Amazing

One of the hardest things for people when they begin any new diet or nutrition program is adopting the new foods that they’re expected to introduce.  You’re to empty your entire cupboards and refrigerator of all the things you’ve grown up on, raised a family on, and become accustomed to, for things that you’re told are beneficial for your own future health.  It’s hard enough because you’re probably not looking forward to saying goodbye to things you enjoy, but there’s a very easy way to look at it that changes everything.  This… is an adventure worth taking, and your taste buds are the passenger.

You have so many chances to try new things, new combinations, you can create artwork with all the many natural colors the earth has to offer in raw foods.  Enjoy a different tapestry of food on your plate and present your family members with their own art for supper and surprise them!  You’re not the only one who thought it could taste bad, or got curious about what more you could do with raw foods.  In the spirit of the intrepid people who forged forward with the same notion, here’s some recipes and some sites that offer recipes and almost anything else you can think up for new people to the raw food lifestyle.

We did say it could taste amazing!  To kick off the recipes, we have Chocolate Espresso Hazelnut Frozen Torte… oh yes.

Chocolate Espresso Hazelnut Frozen Torte

Crust

  • 1/2 cup almonds
  • 1/2 cup cacao powder
  • 4 dates, soaked until soft
  1. Place all ingredients in food processor. Pulse until coarsely chopped.
  2. Press into 7-inch spring form pan. Set aside.

Filling

  • 2 avocados
  • 1/2 cup hazelnut butter
  • 1 cup hazelnut milk (you can use almond milk)
  • 1/2 cup cacao powder
  • 1/2 cup raw, organic agave syrup or liquid sweetener of choice
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon himalayan sea salt
  1. Place all ingredients in food processor or high-speed blender. Blend until smooth. Pour over crust and freeze until set.

Ganache

  • 1/2 cup organic raw agave syrup or liquid sweetener of choice
  • 1/2 cup cacao powder
  • 1/4 cup coconut oil, melted
  • 3/4 cup hazelnuts, chopped
  • 2 teaspoons espresso powder*
  1. Whisk together agave, cacao, and coconut oil.
  2. Stir in 1/2 cup hazelnuts and pour over partially frozen cake and top with remaining hazelnuts.
  3. Freeze until set.
  4. Remove and let stand for 10 minutes before serving.

Next up, idea for an appetizer if you’re heading to a party

Cracked Pepper Cherry Crackers with Pine Nut Pepper Cream and Nectarine

Crackers

  • 1 cup dried cherries, chopped
  • 1 cup water
  • 2 cups almonds, soaked rinsed and drained
  • 1/2 cup ground flax seed
  • 2 tablespoons pepper corns, crushed
  • 1/2 teaspoon himalayan salt
  1. Place dried cherries and water in blender. Pulse until cherries are chopped.
  2. Place almonds in food processor and process until finely chopped.
  3. Add remaining ingredients (including cherries and water) and pulse until combined.
  4. Roll out mixture on a non-stick dehydrator sheet 1/8 – inch thick. You can cut rounds if you like.
  5. Dehydrate at 115 for 4 hours, flip sheets, peel off dehydrator sheet, place dried side up on dehydrator screens and continue to dehydrate for 4 more hours or until dry.

Pine Nut Pepper (Cheese)

  • 1 cup pine nuts, soaked until soft, drained and rinsed
  • 1/2 cup cashews
  • 1/2 lemon, juice from
  • 1/2 cup water
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons coarse ground pepper
  1. Process pine nuts, cashews, water, garlic, nutritional yeast and lemon juice in blender until smooth.
  2. Pulse in ground pepper until just blended.

Salad and Assembly

  • 2 cups arugula
  • 1/2 lemon, juice from
  • 1 tablespoon cold pressed olive oil
  • pinch of himalayan salt and fresh ground pepper
  • 2 white nectarines, sliced
  • 1 cup cherries, pitted and quartered
  • 1/2 cup raw pistachios, ground fine
  1. Place arugula, lemon juice, olive oil, and salt and pepper in a bowl. Massage and set aside. You want to break down the leaves a bit so the pieces are a manageable size.
  2. Spread cracker with pepper cheese. Top with arugula, nectarines and cherries. Dust with pistachio crumbs.

Last up in the list – short on time?  SOUP!

Coconut Soup with Bok Choy, a taste of Thai

  • 4 cups thinly sliced bok choy
  • 6 tablespoons Braggs Liquid Aminos , divided
  • 4 tablespoon sesame oil, divided
  • 1 1/2 cup thinly sliced mushrooms
  • 1 tablespoon coconut sugar
  • 1 young Thai coconut, meat and liquid
  • water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1-inch piece ginger, peeled and chopped fine
  • 1 teaspoon raw chili garlic sauce (recipe here)
  • Himalayan salt and pepper to taste
  1. Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.
  2. Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.
  3. Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.
  4. Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
  5. Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.

Now that you’ve seen that raw food can absolutely tickle the taste buds, you might be starting to get excited for more, and that’s absolutely the right idea.

Here’s some sites dedicated to raw living, with plenty of recipes as well as resources.

There’s so much more to discover with eating raw, it will make you look and feel amazing, and you’ll find a whole new world out there you’ve never even seen before.  Enjoy the journey, because your body will.

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