4th of July Raw Food Creations including Sweet & Creamy Tahini Dressing, Jalapeno Zucchini Hummus, Thai Inspired Shredded Salad and American Beauty Cheesecake
This week I've been enjoying lots of green juice and watermelon in an effort to beat the super hot summer heat. I've also been having some fun thinking about recipe ideas and enjoying time in the kitchen. This was a great week to get creative, since Independence Day was mid-week. Below I'm sharing some of my creations from my week.... I hope you enjoy!
Sweet & Creamy Tahini Dressing
Serve this delicious dressing with a mixture of torn romaine & mint, cucumbers, tomatoes & black olives for a yummy, filling salad meal.
2 tablespoons raw sesame tahini
1 lemon, juiced
1 - 2 Medjool dates, pitted
1 clove fresh garlic
Toss the salad ingredients together in a bowl.
Blend dressing ingredients together until smooth and creamy. Taste test before using, adding more of whatever you need according to your tastes. Toss the salad with the dressing to serve.
Jalapeno Zucchini Hummus
This hummus is fantastic served with fresh veggies or as a spread in a veggie wrap.
1 large zucchini, cubbed (peel if not organic)
1/3 cup sunflower seeds
1/3 cup tahini
1 - 2 cloves garlic, peeled
1 jalapeno, seeded
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon cumin
Combine all the ingredients in a food processor or high-speed blender and process until smooth, adding some water only if necessary to achieve a blend-able consistency. Taste and adjust the seasonings to suit your taste.
Thai Inspired Shredded Salad
This unique tasting shredded salad makes great use of fresh produce that is so plentiful this time of the year! It tastes even better the second day!
for the salad:
1 lb packaged broccoli coleslaw mix (or DYI shredded broccoli stalks, cabbage & carrots)
6 leaves Napa Cabbage, cut in fine strips
1 zucchini, coarsely grated (peeling first if not organic)
1 large handful fresh basil leaves, finely shredded (chiffonade)
1 large handful fresh mint leaves, finely shredded
1 large handful fresh cilantro leaves, finely chopped
1 jalapeno, seeded and minced (optional if you like heat)
1/2 cup raw cashew pieces
Toss all ingredients together in a large mixing bowl. Set aside while you make the dressing.
for the dressing:
1 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1/4 cup Coconut Aminos, Nama Shoyu or wheat-free Tamari
2 tablespoons raw honey, coconut nectar or agave nectar
2 cloves garlic
1 inch piece fresh ginger, peeled
generous drizzle of olive or sesame oil
Combine ingredients in a blender until fully incorporated. Pour the dressing over the salad and toss well.
American Beauty Cheesecake
My goal for this cheesecake was to reduce a bit of the fat in the crust and filling by using alternatives to oils and too many nuts. A dessert like this is obviously for special occasions and it is a great way to introduce non-raw friends or family to just how amazing a dairy & gluten -free dessert can be - all without ever turning on the stove!
for the crust:
1/2 cup coconut flour (or ground coconut flakes)
1/2 cup macadamias
1/2 cup oat flour (ground gluten free oats)
8 dates, pitted
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Grind ingredients in a food processor and press into the cheese cake tin or mold. Place into the freezer to set while you make the filling.
for the cheese cake:
4 tablespoons Irish Moss Paste (or sub 2.5 tablespoons psyllium husks)
1 cup, cashews, soaked to soften
1 cup coconut meat (can sub another cup soaked cashews)
1/2 cup water
1/3 cup coconut nectar, raw agave or raw honey
1/4 cup lemon juice
1 teaspoon vanilla extract
generous pinch salt
for the topping:
fresh berries of your choice
Blend all ingredients until smooth, pour into prepared crust. Place the cheesecake into the freezer for a couple of hours to set.
For the topping - add fresh berries in a decorative pattern of your liking. Keep cheesecake in the freezer for best storage.