Snax,Treats & Desserts

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Aztec Guacamole

This terrific guacamole adds green vegetables to the avo­cado to boost the nutritional value of the guacamole and reduces the fat content. Most importantly, it tastes great. Serve with an assortment of raw vegetables.

Makes 2 cups

1 cup frozen peas, slightly thawed
1 medium Hass avocado, peeled and pitted
2 tablespoons fresh lime or lemon juice, or to taste
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 red onion, cut into 1/8-inch dice
1 long mild chili seeded and minced
3 tablespoons chopped fresh coriander
1 teaspoon minced fresh garlic
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

1. In a blender or in the bowl of a food processor, process the peas until smooth.

2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, chili, coriander, garlic, salt, and black pepper. Add the peas and mix well.

3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Variation:
※ Instead of peas, use 1 cup of well-cooked broccoli or cooked asparagus tips

Flax crackers

 Ingredients

2 cups flax seeds

1 cup buckwheat

1 cup sunflower seeds

Soak the above overnight then add

¼ cup sesame seeds

 Process the following:

2 tomatoes

½ cup sun dried tomatoes

1 large carrot

¼ red capsicum

1 cup parsley or basil

1 cup coriander

Juice of two lemons

4tsp salt

4tbs tamari

 Method

Add processed ingredients to seed mix and combine with a spoon.

Place about two cups of the mix onto each bake sheet lined dehydrator tray and spread to about ½ cm thick. Score each sheet of mix to make crackers into squares. Dehydrate at 145F/63C for 1 hour. Reduce temp to 110F/45C. After 8 hours flip over the crackers peel off the bake sheet and crack apart the crackers to dry easier. Continue to dehydrate till dry and crispy. Can use different variations of herbs, spices, dried

Fruits etc. for taste and variety.

 Dips for crackers

 Olive and carrot dip

Process the following:

2 cups dehydrated or soaked almonds

3tbs tamari

3 carrots 15 pitted olives

1tsp salt

1 clove garlic

Juice of 1 lemon

 Sprouted hummus dip

2 cups chick peas (soaked and sprouted- 2 days)

¾ cup olive oil

Juice of 1 lemon

1 cup fresh herbs – parsley, basil, coriander

1 shallot or small purple onion

1tsp salt

1tsp tamari

¼ cup water

Blend or process till smooth.

Variation – can add beetroot juice instead of water for a pink colour and taste variation

 

Brazil nut pesto

1 bunch basil or coriander

2 cups Brazil nuts

1 clove garlic

Juice of ½ lemon

Salt and pepper to taste

Process to a smooth paste

 

Avocado dip

1 cup cashews

1 avocado

Salt and pepper to taste

Sweet chili sauce to taste

Juice of ½ lemon

Blend all in blender till smooth

 

Crackers can also be served with an endless variety of salad ingredients such as slices of tomatoes, avocados, sprouts etc as desired. The crackers also make a handy travel lunch or dinner for on the road or plane or lunchboxes for school or work.

HEALTHY CHOC BALLS

Tools: Food processor or powerful blender

Ingredients:

1 cup soaked dates (30mins) dates contain tryptophan a neurotransmitter amino that helps settle the nervous system.
7tbs cocoa powder (organic preferably raw cacao – see qualities of raw cacao under ‘super-foods’)
2-3 cups almond meal depending on how wet the dates are. Almonds are high in calcium, magnesium and fibre and are the only alkaline nut.
31/2tbs raw honey or agave syrup. (Agave is low GI)
Organic Desiccated coconut to coat (make sure it is fresh, not rancid smelling)

Directions:

Put all ingredients except almond meal into food processor with “s” blade. Process until dates blended. Add ground almonds gradually, keep blending and checking consistency until firm enough to roll into balls. Roll into balls in the palms of your hands. Coat balls by rolling in coconut. Put in fridge to firm. Note- almonds are best soaked to remove the enzyme inhibitors first, and then dried in food dehydrator or oven on lowest heat with the door open a little, so as not to overheat them. When dry, put through heavy duty twin gear type juicer or grinder to make the meal. Alternately the meal bought and made from almonds with their skins off have the inhibitors removed with the skins, but the almonds are not always as fresh.

These balls can be quick to make, yummy, nutritious, but addictive.

Chocolate Rawgasm Gelato

Ingredients
1½ cups macadamia nuts or cashews, soaked 1-2 hours
¼ cup coconut meat
⅔ cup raw agave
1 cup filtered water
½ cup raw cacao powder
½ cup virgin coconut oil
½ vanilla bean
pinch Himalayan rock salt

Serves 10-12

Method
Blend all the ingredients in a blender until smooth. Place the mixture into Popsicle moulds or a container. Freeze for 6-8 hours.

Variations: For variations add cacao nibs through the mix, cinnamon or chopped cherries or any other spice of your choice e.g. chili, orange, peppermint etc…….

Enjoy!!!! This is a knock out recipe.

Nut & current cookies

3 cups of pulp from making almond milk or use ground nuts

½ cup macadamia butter

¾ cup agave or honey

2 tbs olive oil

1 tbs vanilla extract

Pinch salt

1 tsp cinnamon or nutmeg or both

½ cup currents

Mix the above either by hand or in a food processor. Roll tbs mixture into balls and squish to make into cookies. Dehydrate overnight, turn over and dehydrate for another 6-12 hours till desired firmness or crispness. You’ll probably sneak out a few before they are ready as they are so yummy.

Sweet Cashew Cream

1 ½ cup cashews soaked 30 mins

½ cup orange juice plus a little zest

5 fresh or dried dates

1 tsp vanilla

Blend all together till smooth and creamy (may need to scrape sides of blender often)

Cashew cream can be used over fresh fruit or with a raw cake such as the Brazilian carrot cake.

Raw Brazilian carrot cake

Ingredients

7 carrots

2 ½ cups Brazil nuts

½ cup flax seeds, soaked with 1 cup water

1/3 cup raw honey or agave syrup

1 cup shredded coconut

1 cup raisins or sultanas

3 tbs Psyllium hulls powder

1 tsp vanilla

1 tsp cinnamon

Directions

Grate carrots. Grind nuts and seeds to meals in seed/coffee grinder or juicer on blank attachment. Process these with raisins, vanilla, coconut, cinnamon, and honey. Add Psyllium and flax meal and process a little more. Place mixture into a spring form cake tin and put in fridge for an hour or so to set. After set, remove cake from tin and serve with cashew cream (made by blending cashews with orange juice and a little vanilla extract) or on its own.