Easy to make nut-free cookies with blueberries are perfect as a grab-and-go snack for the whole family. Double the recipe and bring a big batch of them to a picnic or a potluck.
2 ½ cups sprouted buckwheat
¾ cup raisins
½ cup fresh blueberries, plus a handfulmore for polka dots
Place buckwheat, raisins, and ½ cup of the blueberries into a food processor and blend well. Spoon out blobs of the mix, place them on Paraflexx dehydrator sheets, and form them into cookies. Cut extra blueberries in half and place those halves on top of the cookies to make polka dots. Dehydrate for about 8-10 hours, removing the Paraflexx sheet once the cookies firm up on the outside, and placing them directly onto the mesh trays. Dehydrate until the desired texture is reached.
Note: Preparation time is 15 minutes plus time for sprouting and dehydrating.
Blended frozen bananas create a perfect texture for raw vegan “ice-cream,” and, when combined with berries, offer an exceptionally healthy treat for hot summer days.
Ingredients for ice cream:
6 frozen peeled bananas, cut into chunks
1 cup pineapple, peeled and chopped
1 cup blueberries
1 cup cherries, pits removed.
3 bananas, peeled and sliced
3 tsp unsweetened dry coconut
3 Tbsp raw Spanish peanuts, chopped.
Using a food processor or blender, make 3 types of ice-cream: banana pineapple, banana blueberry and banana cherry. To do this, just combine 2 frozen bananas with the pineapple, and then do the same with 2 frozen bananas and the blueberries, and then with the cherries accordingly. Transfer into separate bowls, cover, and place in the freezer while making the rest of the flavors.
Assemble the banana splits in pint-size jars shortly before serving. Place 3 or 4 tablespoons of each flavor in layers in the jar, separating them with slices of banana. You can slide banana pieces along the glass walls, too, for a different effect. To top the ice-cream off, sprinkle with 1 Tbsp of peanuts, 1 tsp of coconut, and add a cherry. The ice-cream will keep in the refrigerator for about an hour.
Make a few of these raw-vegan buckwheat burgers on the weekend, and you’ll have some quick, easy, and filling sandwiches to eat for lunch on weekdays.
Ingredients for burgers:
1 ½ cups sprouted buckwheat groats
2 carrots, grated
1/4 cup flaxseeds, ground in a coffee grinder
2 garlic cloves, finely chopped
½ tsp. ground cumin
½ tsp. Celtic sea salt
1 tsp. ground coriander seeds
2 tsp. dried dill weed.
Ingredients for sandwiches:
a handful of herbs to taste (parsley, cilantro, dill, etc.)
a few dinosaur kale leaves
½ red onion
2 avocados, peeled, pit removed
1 -2 Tbsp fresh lemon juice
Celtic sea salt to taste.
Prepare the burger mix by blending buckwheat, carrots, garlic, cumin, coriander, and salt in a food processor until well ground and mixed. Transfer to a bowl. Add ground flax seeds and thoroughly mix in with a spoon. Form the burgers, using your hands or a round cookie cutter. Sprinkle them with dried dill, and place on a Teflex sheet in the dehydrator at 40º F for 6 to 7 hours, transferring the burgers directly onto the mesh sheets after an hour or two. While the burgers are in the dehydrator, mash avocados with a fork, add lemon juice and sea salt to make an avocado spread. Cut onions into rings and slice tomatoes. Cut kale leaves into pieces in sizes slightly bigger than the burgers, trimming off any thick stems. To assemble the sandwich, place a kale leaf on a serving plate, spread some of the avocado mixture, add onion, burger, tomato, and cover with another piece of kale. Tuck in some herb sprigs. Enjoy.
Note: Preparation time is 30 minutes, plus time for soaking, sprouting and dehydrating.
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I believe the body needs healthy food: every meal, every day.
I believe healthy food can be delicious: 100% of the time.
You don't have to sacrifice taste for health: period!
Some of these recipes are my family's tried-and-true favorites; others are on our list of new recipes to try.
You'll find that the recipes contain:
*No dairy--except for occasional butter and eggs. See Substitutes under the Label section on the sidebar for substitute suggestions.
*No refined foods (white flour, white rice, white pasta, etc.)
*No table salt (We limit our salt intake, but when we do use salt we always use Celtic or Himalayan Salt for its mineral content.)
*No refined sugars (We limit our sweets, but occasionally use more natural sweeteners such as maple syrup, maple sugar, date sugar, dates, honey, etc.
*We try to buy Organic whenever possible.
*We eat food in its raw state as much as possible. Juicing/blending is a favorite way to do this. We have fresh juice often.
*We avoid soy products. (Soy lecithin is in so many things that it's nearly impossible to avoid it entirely.) Improperly fermented soy (which includes all soy products except miso and tempeh) causes fertility problems and a host of other MAJOR problems that I encourage you to become familiar with. Do your family a favor and do not feed them soy!
*We don't use processed oils. Instead we use olive oil, coconut oil, sesame oil. We do not use Canola oil! We like eating avocados, nuts, and seeds for their natural oil content. We try to soak our nuts, seeds, and grains to make them more easily digestible. (Unfortunately, it is not always feasible to do this.)
To read about children and healthy eating, click here.
It took me years to replace the unhealthy recipes in my recipe box with healthy ones. It was a time-consuming and frustrating experience. I hope the recipes on my blog will make the process easier for you!
The Natural Remedies posted are from my own research and are meant for my use only. I recommend you do your own research and use what I have posted at your own discretion.
"God knows what course to pursue to restore mankind to their pristine excellency and primitive vigor, and health; and He has appointed the Word of Wisdom as one of the engines to bring about this thing..." -Hyrum Smith, Times and Seasons, 3:799-801
"Health is more important than taste, and when it is known that certain foods carry health insurance, one ought to have the gumption to learn to like them.
.....The taste of any new food may be unpalatable at first; but repeated nibbles cause one gradually to acquire a taste for it. Many children, if given cod liver oil from infancy, actually enjoy its taste. This is true of any food. It is really infantile not to be master of one's taste as regards that which insures health." ~Leah D. Widsoe