Gluten Free Nutty Dessert Recipe

This is a recipe by 11 year old Emma Barberi, aka Little Raw Vegan Girl.

I wanted to make something special. I imagined a cake with a lot of colorful fruit on it, topped with a sauce. I planned it all out and came up with this recipe. My dad tasted it and said, “That’s a whole lotta awesomeness!” I thought that was the perfect name for it.

Gluten Free Nutty Dessert RecipeWhole Lotta Awesomeness Recipe

Base:

  • 1/2 cup macadamia nuts
  • 1/2 cup raisins
  • 1/2 cup dried mulberries

Fruit Topping:

  • 6 strawberries
  • 3/4 cup blueberries
  • 1/3 cup raspberries

Raspberry Sauce:

  • 1 cup raspberries
  • 1/4 cup raisins
  • 2 tablespoons water

How To Make This Gluten Free Nutty Dessert Recipe

Process base ingredients in food processor until they are blended just enough to stick together. Don’t blend more than that, or you will have a big sticky mess. Shape into a circle on your plate and flatten it out a little. Put the fruit topping ingredients on top of the base.

For the raspberry sauce, blend sauce ingredients together in the blender and then spoon on top of the fruit. It’s beautiful and delicious!

Serves 1 or 2

Emma 150x142 pixelsEmma Barberi, Little Raw Vegan Girl, is eleven years old. Along with her parents and eleven brothers and sisters, she likes to help families raise healthy children. She hopes to be an inspiration to other kids to live a happy, healthy life.
You can follow her on Facebook at Little Raw Vegan Girl
You can subscribe to her family’s blog, Our Healthy Ways

Healthy Halloween Recipes Roundup

Halloween Dog with Witch's hat
Millie the Witchy Dog

Okay people, here’s my grand Halloween round up post! To help you get in the spirit of Halloween, I’ve even bribed Millie with some liver treats… so she would stand still long enough to take witchy photos!

So here goes… in no particular order I’ve got some fun Halloween recipes, links to other goodies, and spookiness.

Spooky-fun Healthy Halloween Recipes

  • The Watermelon Brain: I’ve seen this type of carving (on watermelons) before, but this is such a perfect way to add some fun to your halloween meals!
  • Raw Pumpkin Pie by Yours Truly: An all time favorite recipe here at Raw Foods Witch. It’s been linked to a lot this year, so enjoy it with friends or family!
  • Witchy raw cupcakes: I admit that these are a huge inspiration for me when it comes to making raw desserts… and they’re just so cute, you can’t turn away!
  • Funny Pepper Jack-o-Lanterns: Edible, vegetable, and craftable. What more do you want in a Halloween activity that’s wholesome and fun for kids?
  • The Raw Brownie Graveyard: One of my favorite desserts (raw brownies!) dressed up for Halloween. So simple, and so much fun to make and eat. Yum!
  • Savory Raw Halloween Party Ideas: I just love the creativity in these raw crackers, and the non-sweet pumpkin dip. Oh so versatile too!

Over to you now…

What are you planning on making for Halloween? Any insider tips or tricks you’ve learned on keeping kids happy without the overdoing the candy?

Love, Nathalie

Halloween Brownie Graveyard

Keeping with the healthy halloween treats from last week, this is one of my favorite raw dessert recipes. Most likely because of the all hallows eve, cemetery feel it’s got going on. Oh, and the bananas. Yum!

This is the perfect type of recipe to make with kids. It’s made with whole foods, has a lot less sugar than commercial brownies, and it’s really fun to decorate together!

Making Your Own Raw Brownie Cemetery

In a high-speed blender or food processor put equal parts dates and walnuts and add 2 to 3 tablespoons Raw Chocolate Powder. Feel free to spice it up by adding a little bit of mint extract or vanilla into the mix.

Blend well and watch as the ingredients form into dough. Once the chocolatey dough is ready, push into the bottom of a pie or brownie plate.

Decorating Your Raw Brownies

It’s time to get creative!

To create some tombstones, slice the two ends of a peeled banana into thin tombstone shapes. To have them stand up, make small indentations in the “earth” and place these tombstones standing up.

To create a fall-time tree, stick a grape stem into the dough. The benefit of this is that you get to munch on some yummy grapes while you make this dessert. That, and you get a tree without leaves… perfect!

Now let’s add some pumpkins. Use the skin from a tangerine or orange and roll it up into several balls to create little pumpkins. Or you could use the left overs from making your orange bell pepper jack-o-lanterns!

Eat this brownie graveyard with a spoon and knife or just let your guests wonder at how you made this using nothing but wholesome foods.

Frighteningly Delicious!

Now it’s your turn… what have you got planned for All Hollows Eve? Any yummy treats brewing in your cauldron?

Love, Nathalie

How to Make a Festive Raw Pumpkin Pie Recipe

nathalie-pumpkin-pie

[Editor’s Note: This is a crowd pleaser for both Thanksgiving and Halloween, and I’m republishing it because I added a new ingredient so read till the end to find out what makes this whole pie jive even better!]

This week-end it was Canadian Thanksgiving. Our thanksgiving happens earlier because our harvest season is shorter, and we want to enjoy it when it’s fresh!

As it happens I had two social gatherings to attend, one all raw and the other not so much. What’s a girl to bring to please such different groups?

Luckily I have been immersing myself in the wonderful world of raw desserts for the past few weeks so it was just a matter of choosing a healthy dessert recipe from my store.

I decided to go with the Raw Pumpkin Pie, using freshly cut pumpkin. Jack-o-lanterns are totally appropriate here at the Raw Foods Witch site.

How to Make a Raw Pumpkin Pie Video

Raw Pumpkin Pie Recipe

If itʼs not Autumn and you canʼt get your hands on a fresh pumpkin you can use a variety of replacements: from butternut squash to sweet potato.

Raw Pumpkin Pie Crust

  • 2 cups pecans or walnuts
  • 1/2 cup soaked dates
  • Dash of sea salt

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

  • 2 cups shredded pumpkin, butternut squash, or sweet potato flesh
  • 1 cup soaked dates
  • 1/2 cup soaked, washed Irish Moss
  • 2 tsp. cinnamon
  • 1 tsp. freshly diced ginger
  • 1 tsp. nutmeg
  • 1 tsp. coconut oil
  • Dash of vanilla
  • 1/4 cup almond milk or water to help blend

What is Irish Moss?

Irish Moss

Don’t worry if you don’t have Irish Moss, just skip this ingredient and put your pie in the freezer before serving. Irish Moss helps the whole pie gel together better, because it is a fibery seaweed product that blends well. Irish Moss is full of super gentle fiber, it’s got great mineral content because it’s seaweed and it makes for great looking pies!

Make sure to wash the Irish Moss thoroughly to remove any sand or salt. Otherwise you’ll get a crunchy salty pumpkin pie, which is not exactly what we’re going for here!

Making the Raw Pumpkin Pie

If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.

Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

Pour into crust, then chill in the refrigerator for 30 minutes before serving. This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.

Love, Nathalie

Favorite Raw Spring Recipes for Healthy and Glowing Skin

This is a guest post by Ingela Johansson.

What I eat is determined by how delicious it is. How healthy the food actually is, comes second. I think we’re all in the same boat, which is why it is so crucial to make delicious raw food recipes.

The last couple of years I have been experimenting with raw and vegan foods, trying out people’s recipes and making up my own. To the amazement of both my boyfriend and I, we are able to eat delicious foods without processed sugar, dairy products and wheat.

Sure, my taste buds might have changed a few times along the road and gotten used to and more sensitive to different flavors. But I don’t care. What matters is that I love the food I eat.

Below are three recipes I enjoy on a regular basis. My measurements aren’t 100% accurate as I go by feel a lot, so feel free to experiment and find your own special formula.

Fresh Spring Salad
Photo of Spring Salad by Ingela

1. Fresh Spring Salad

When summer is around the corner, I start craving salad. I love this spring salad recipe because it is so fresh and light, perfect as a side-dish or just as is. I like to make a big batch of it and have it ready to snack on whenever I want.

The sweetness of the carrots and peppers eliminates the bitterness of arugula, which is always good. Arugula is loaded with powerful minerals. Alongside with the immune boosters, garlic and ginger, it’s a match made in heaven.

Here’s the recipe:

  • About 200 g Arugula
  • 1 Bunch of Radishes
  • 1 Cucumber
  • 2 Stalks of Celery
  • 2 Medium Carrots
  • 1 Red Bell Pepper
  • 1-2 Tbsp Raw Apple Cider Vinegar
  • 1-2 Tbsp Extra Virgin Olive Oil
  • 1 Clove of Garlic
  • A Little Fresh Ginger
  • Salt and Pepper To Taste

Slice all the vegetables and combine in a big bowl. Crush the garlic and chop or grate the ginger. Combine the rest of the ingredients with the vegetables, and taste it to see if it needs more vinegar or salt.

2. Simple Frozen Berry Smoothie

This one is a regular breakfast for me. I usually make it big, about 1 liter, because I’m so hungry in the morning.

It is loaded with antioxidants, vitamins and minerals from the berries and spinach. I don’t actually like the taste of raw spinach, but it is covered up by the tasty berries. You won’t even notice it.

Here’s the recipe:

  • 3-5 Bananas
  • 2 dl Frozen Raspberries, Strawberries or Blueberries
  • 100 g Spinach
  • 1 dl Water

Put everything in your blender and blend until smooth. Increase the amount of water if needed. Pour into a tall glass, sprinkle a few berries on top and enjoy!

[Editor’s Note: If you want to start ramping up the greens, you can get more information on green smoothies here.]

3. Apple Pie

Oh my, of all the apple pies I’ve had this one is my favorite. When I first tried this recipe, I couldn’t believe it was actually healthy for me. The dates can be switched to dry fruit (raisins, apricots, figs etc.) if you so desire.

The crust:

  • 2 Cups of Brazil and Pecan Nuts
  • 1 Cup of Fresh Pitted Dates
  • ½ Tsp Cardamom
  • ¼ Tsp Nutmeg
  • A Pinch of Sea Salt

Put the nuts in the food processor for a few seconds, until they are small crumbs. Add dates and spices and process until the dates are in small pieces and everything is nice and crumbly.

You can process it longer if you want it more like dough, but I find it yummiest when it is like crumbs.

At this point I usually taste it to see if I’d like to add a little more salt or cardamom. Now press the crust into a round form of 9 in/22 cm and freeze until it’s firm. While I wait for the crust, I make the filling.

Filling:

  • 6 Large Apples (or 8 Smaller)
  • 2 Tbsp Lemon Juice
  • 1 Cup Fresh Dates

Slice 4 apples and put into a bowl. Cut 2 apples into chunks and put in the blender with the lemon juice and the dates, and blend until smooth. Now combine the mixture with the sliced apples and mix it together. Take out the pie crust and spread the filling evenly in it. Eat instantly or refrigerate, it keeps at least a few days in the refrigerator.

There are so many tasty raw recipes that you have no excuse to keep eating unhealthy foods.

Ingela Johansson is in love with taking care of her skin naturally. If you want more health and beauty tips, you can visit her blog, where you will find topics ranging from how to prevent oily skin to removing age spots.