Raw: BLAT Wraps

I had made a delicious raw mock “tuna” and a Dijon mayo dressing sauce to go with it last week and I actually ended up with more of the sauce/mayo than the mock “tuna”. I was pondering what I could use the rest of the mayo for when it suddenly dawned on me… Raw BLATs! So, here they are, people! I had at least 5-7 of these babies tonight and I was so pleased with how they turned out!

BLATs

Ingredients:

  • Romaine Lettuce
  • Tomatoes (sliced)
  • Avocado
  • Coconut Bacon (I used the Phoney Baloney brand)
  • Raw Cashew Dijon Mayo

Raw Cashew Dijon Mayo:

Combine the following in a high speed blender and blend until smooth!

  • 1/2 cup raw coconut water
  • 3 cloves garlic, peeled
  • 1/2 cup lemon juice
  • 1/2 tablespoon sea salt
  • 1 cup raw cashews (you may also use pine nuts or macadamia nuts)
  • 1/4 cup stone ground mustard

Assemble the BLAT wraps by taking one romaine leaf at a time and putting several slices of tomato down, cubed avocado and a small handful of coconut bacon. Top with Dijon mayo and devour!

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Raw: Sour Cream & Onion Kale Chips

I’ve had some of the store bought kale chips in this particular flavor and I did enjoy them, but let me just say… These ones are so much better! Not to toot my own horn or anything like that… Seriously, give these a shot. I just kind of threw the ingredients together by taste and ended up with something that I’m going to make again and again since they keep disappearing!

kalechips

Sour “cream” & onion mixture per one medium head kale:

  • 1 1/2 Cup Raw Cashews (soaked for 3-4 hours and drained)
  • 1/4 Cup Chopped White Onion
  • 2-3 Scallions
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Sea Salt
  • Water (as needed to make a creamy texture)

Combine all ingredients into a high speed blender and blend thoroughly until a very creamy texture is achieved. In a large bowl combine washed and torn pieces of kale with the sauce mixture and massage into kale until fully coated. Place on dehydrator sheets and set to 115′ F for 6-8 hours depending on desired crispiness.

Enjoy and repeat. Trust me, you’ll want to!

Raw: Coconut Pudding

This is such a simple yet decadent dessert. I love having this chilled in summertime. Something about the sweet smoothness of coconut flesh is just divine! Luckily for you all, it’s pretty darn simple to throw together and very healthy at that! No added sweeteners are necessary.

coconutpudding

In a high speed blender combine the following:

  • 2-3 cups young coconut meat (this is sold frozen in health food stores, but the best way is to scrape it out of a young coconut yourself)
  • 1/3 cup coconut water
  • 1/4 cup coconut oil

Blend until thoroughly smooth and at desired consistency, place in a covered container and chill for several hours, garnish with dried coconut (optional) and devour! Yum!

*Note: You may also add 1/4 cup raw cacao powder if you’re desiring a chocolate coconut pudding.