Sunday, June 26, 2011

Raw Spaghetti Sauce Recipe

When I was new to making raw food, I had the problem of frozen foods being watery after thawed and not being able to cook them down. I soon learned that you can make watery vegetables, like salsa, thicker by adding a few dried vegetables to it to soak up the excess liquid as it thaws. No more watery salsa!

This spaghetti sauce recipe is wonderful because it uses dried tomatoes and it's easy to get it to the consistency you want with a little practice.

  • 2 ripe tomatoes chopped (1 cup)
  • 1 cup dried tomatoes soaked for 30 minutes
  • 1 cup red bell pepper chopped
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 cloves of garlic
  • 3/4 teaspoon salt
  • Black or cayenne pepper (optional)
In a food processor, process all ingredients until they are smooth. The spaghetti sauce will last in the refrigerator for 3 days. If the sauce is too thick, soak the dried tomatoes longer. You may adjust the sauce to your desired taste. If the sauce is too thin, soak the dried tomatoes for only 10 minutes before adding.

For more easy raw food recipes visit:
Raw Food Recipes for Kids!

Sunday, June 19, 2011

Raw Mango Pudding Recipe

It's hard to believe this mango pudding recipe is simply mangoes and water. It is sweet and tasty. Mango pudding can be used as a pie filling or eaten plain.
  • 1 Cup dried mangoes (8 ounces)
  • Water

  1. Place the dried mangoes in a large measuring cup that holds at least 2 cups. 
  2. Cover the dried mangoes with water until the water reaches 2 cups.
  3. Soak the mangoes for 2 hours.
  4. Puree the mangoes in a blender until the pudding reaches the desired consistency. It may be necessary to stop the blender and scrape the sides with a spatula to insure it is well blended. If the mixture becomes to thick, add more water one tablespoon at a time.
Mango pudding is best served chilled. It can be eaten plain or used to make a pie. It can also be layered with vanilla pudding and topped with fruit to create a more sophisticated dessert.

More raw food recipes that are kid pleasers.

Raw Vanilla Pudding Recipe

Chocolate or vanilla? I am usually a huge fan of chocolate, but not when it comes to raw pudding. This vanilla pudding recipe is so good, it might have me switching sides in the chocolate vs. vanilla debate.

  • 2 Cups raw cashews
  • 3/4 Cup water
  • 1/4 Cup agave syrup, maple syrup, or honey
  • 2 teaspoons vanilla extract, or seeds of 2 vanilla beans

  1. Soak the cashews in a bowl by covering them with water and allowing them to rest for 2 hours. 
  2. Place all the ingredients above in a blender. Blend on the highest speed until smooth. Keep extra water on hand in case the mixture becomes too thick to blend. Stop the blender occasionally to push the pudding down on the sides of the blender with a spatula.
The vanilla pudding is best served chilled. It will last in the refrigerator for up to 5 days. It can be eaten plain or layered with raw chocolate mouse, raw mango pudding, or raw fruit. It also makes an excellent pie filling.

More raw food recipes that kids will love.

Raw Chocolate Mousse Recipe

  • 1/2 Cup pitted medjool dates
  • 1/2 Cup pure agave nectar, maple syrup, or honey
  • 1 teaspoon vanilla 
  • 1 1/2 Cups mashed avocados (approximately 3 avocados)
  • 1/2 Cup carob powder
  • 1/2 Cup water 

  1. Cover the dates with water and allow them to soak for 30 minutes. 
  2. Put the dates in a food processor along with the sweetener (agave, maple, or honey) and the vanilla. Process these ingredients until they appear smooth.
  3. Add the carob powder and the avocados. Run the processor again until the carob powder appears to be mixed in well. You may need to stop occasionally to scrape the sides with a spatula.
  4. Add the water and process until it reaches the consistency of mousse. (When I made this I had to use more than 1/2 cup of water to get it to the desired consistency. I simply added small amounts at a time and ran the processor after each addition.)
  5. Chill the chocolate mousse and serve, or store in the refrigerator for up to three days.
Layer with the Vanilla Pudding Recipe and top with fruit to serve as show in the photo on the right.
If you are making raw food for kids, check out my list of favorite kids recipes.

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